Method for preparing pure-natural, additive-free and active-lactic-acid-bacterium-rich instant yoghurt powder

Abstract

The invention discloses a method for preparing pure-natural, additive-free and active-lactic-acid-bacterium-rich instant yoghurt powder. The method includes the following steps of (1) raw material checking and accepting and material liquid preparing; (2) homogenizing, sterilizing, concentrating and cooling; (3) strain inoculating and fermenting ripening; (4) temperature reducing, cooling and secondary fermenting; (5) demulsifying and spraying liquid forming; (6) spray drying; (7) powder sieving and packing; (8) product sampling, checking and factory leaving. Thickening agents, preservatives, essence and the like are not added into the instant yoghurt powder, the product is natural and pure, and the fragrance is natural and rich; as the instant yoghurt powder is rich in active lactic acid bacterium, intestine and stomach digestion can be promoted, calcium absorption is facilitated, the sleep quality is enhanced, and the human health can be achieved; the instant yoghurt powder is convenient to carry, is kept fresh at the normal temperature, does not need to be refrigerated, and is long in shelf life, convenient to eat, adjustable in flavor and suitable for various crowds. The yoghurt powder prepared with the method can also be suitable for serving as raw materials of ice cream, bread, biscuits, candy, beverages, health-care food and the like, and has the broad market prospects, and the method is suitable for large-scale production.

Description

technical field [0001] The invention relates to a preparation method of instant milk powder, in particular to a preparation method of pure natural instant yoghurt powder rich in active lactic acid bacteria without addition. Background technique [0002] At present, there is no pure yogurt powder for direct consumption in the market. Most of the commercially available yogurt powders are formulated with milk powder, sour agents, stabilizers, thickeners, preservatives, essences, etc. It is directly prepared from a kind of yogurt, and consumers are required to prepare and ferment it for 6-8 hours when eating. Lactic acid bacteria. Contents of the invention [0003] In view of this, the purpose of the present invention is to provide a method for preparing instant yogurt powder that is pure natural, without additives, and rich in active lactic acid bacteria. , Ready to drink, easy to carry, no need to refrigerate, long shelf life, yogurt powder with natural yogurt flavor. [...

AI Technical Summary

Problems solved by technology

[0002] At present, there is no pure yogurt powder for direct consumption in the market. Most of the commercially available yogurt powders are formulated with milk powder, sour agents, stabilizers, thickeners, preservatives, essences, etc. It is directly prepared from a kind of yogurt, and consumers are required to prepare and ferment it for 6-8 hours when eating. Lactic acid bacteria