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Portable full nutritional yoghurt for spaceflight, yoghurt sheet, and preparation method thereof

A full-nutrition, portable technology, applied in milk preparations, applications, dairy products, etc., can solve the problems of flavor and nutritional deterioration, not full nutrition, high lactose content, and achieve adjustable flavor, neat and smooth slice shape, and sour taste. sweet and palatable effect

Inactive Publication Date: 2017-01-11
SCI RES TRAINING CENT FOR CHINESE ASTRONAUTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The yogurt powder described in the currently published invention patents CN101617717B and CN103190479B uses ordinary whole milk as raw material, and the drying process adopts a spray drying method, which has undergone a high temperature process, resulting in deterioration and loss of flavor and nutrition, and the product is not full nutrition, lactose High content, not suitable for some lactose intolerant people

Method used

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  • Portable full nutritional yoghurt for spaceflight, yoghurt sheet, and preparation method thereof
  • Portable full nutritional yoghurt for spaceflight, yoghurt sheet, and preparation method thereof
  • Portable full nutritional yoghurt for spaceflight, yoghurt sheet, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Mix 85% skimmed milk and 15% carbohydrates, homogenize, super-high temperature instantaneous sterilization, and cool.

[0033] 2. Lactase enzymatic hydrolysis, the amount of enzyme added is 0.2g / kg, the temperature is 25℃, the enzymatic hydrolysis time is 1h, the pH value is 6.0, and the hydrolysis rate is 50%.

[0034] 3. Inoculation and fermentation, and the fermentation strains are Bifidobacterium bifidum, B. longum, B. adolescentis, L. acidophilus, Streptococcus thermophilus 1:1 :1:1:1 mixture, the inoculation amount is 0.1u fermented strain per kg of skimmed milk, fermented at 35°C for 20h, after fermentation, placed in a refrigerator at 5°C.

[0035] 4. Mix and mix, add the following components in order according to the weight ratio: multivitamin, multi mineral, taurine 0.001%, arginine 0.01%, coenzyme Q 10 0.001%, inositol 0.001%, L-carnitine 0.001%, nucleotide 0.001%, choline 0.01%, spirulina 0.05%, wheat dietary fiber 0.01%, composite emulsifier 0.01%, composite st...

Embodiment 2

[0055] 1. Mix 95% skimmed milk and 5% carbohydrates, homogenize, instantaneously sterilize at ultra-high temperature, and cool.

[0056] 2. Lactase enzymatic hydrolysis, enzyme addition amount is 2.0g / kg, temperature is 45℃, enzymolysis time is 5h, pH value is 7.5, hydrolysis rate is 80%.

[0057] 3. Inoculation fermentation, the fermentation strains are B. infantis B. infantis, B. breve B. breve, Lactobacillus. Bulgaricus, Lactobacillus casei subsp. casei and Lactobacillus reuteri Lactobacillus reuteri 1:1:1:1:1 mixture, the inoculation amount is 0.5u fermented strains per kg of skimmed milk, fermented at 42°C for 20h, after fermentation, placed in a refrigerator at 5°C.

[0058] 4. Mix and mix, add the following components in order according to the weight ratio: multi-vitamin, multi-mineral, taurine 0.05%, arginine 1%, coenzyme Q 10 0.02%, inositol 0.05%, L-carnitine 0.05%, nucleotide 0.05%, choline 0.05%, spirulina 0.5%, wheat dietary fiber 2%, compound emulsifier 0.03%, compound ...

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Abstract

The invention discloses portable full nutritional yoghurt for spaceflight, a yoghurt sheet, and a preparation method thereof. The yoghurt comprises proteins originated from plants and animals, multiple plant oils, carbohydrates, vitamins, mineral substances, spirulina, wheat dietary fiber, coenzyme Q10, and xylo-oligosaccharide. The portable full nutritional yoghourt is prepared by the following steps: (1) mixing skim milk and a plurality of saccharides, homogenizing, sterilizing, carrying out enzymatic hydrolysis by using lactase, and cooling; (2) carrying out inoculated fermentation to obtain yoghurt; and (3) evenly mixing the yoghurt with other plant oils, proteins, carbohydrates, vitamins, and mineral substances, homogenizing, pre-freezing, freeze-drying, and sieving to obtain the portable full nutritional yoghurt. The portable full nutritional yoghourt is mixed with D-sorbitol, maltitol, and pre-gelatinized starch, the mixture is pressed into tablets, and finally the tablets are coated to obtain yoghurt sheets. Compared with the common low temperature yoghurt, the provided portable full nutritional yoghurt has the advantages of long shelf life, portability, suitability for spaceflight, full nutrients, low lactose content, and multiple flavors, and can promote the health.

Description

Technical field [0001] This project belongs to the field of fermented dairy products and belongs to nutritionally fortified yogurt. Background technique [0002] Special environments such as space microgravity, noise, vibration, radiation, circadian rhythm changes, small confined spaces, harmful gases, and psychological stress, directly or indirectly have a negative impact on multiple physiological systems of the human body. International manned spaceflight practices have confirmed that long-term spaceflights have caused a series of risks in the body of crewed astronauts, such as loss of appetite, intestinal microecological disorders, fatigue, bone loss, and decreased immunity. [0003] Yogurt is rich in a variety of nutrients and is one of the most important varieties of aerospace food. It undoubtedly promotes the health of the crew by strengthening natural sources, recognized safe and effective ingredients for anti-fatigue, immune regulation and antioxidant functions. The applic...

Claims

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Application Information

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IPC IPC(8): A23C9/18A23C9/133
Inventor 陈斌董海胜臧鹏于燕波赵伟张淑静
Owner SCI RES TRAINING CENT FOR CHINESE ASTRONAUTS
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