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Bifidus yogurt and preparation method thereof

A technology for yogurt and milk, applied in milk preparations, dairy products, applications, etc., can solve the problems of loss of nutrients in yogurt, single variety, etc., and achieve the effect of regulating intestinal tract, easy to operate, and not easy to be cloudy or precipitated.

Inactive Publication Date: 2017-02-01
王保华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The first object of the present invention is to provide a bifido yogurt to solve the problem that the existing yogurt probiotics have a single variety, and even take sterilization operations to prolong the shelf life, so that the nutritional content of the yogurt is lost. The bifido yogurt added milk Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactococcus lactis subsp. lactic acid, and Lactococcus lactis subsp. milkfat act synergistically, and have the advantages of being rich in probiotics, delicate in taste, and rich in nutrition, especially the added milk double Mycobacterium, which has the effect of regulating the human intestinal tract and improving human health

Method used

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  • Bifidus yogurt and preparation method thereof
  • Bifidus yogurt and preparation method thereof
  • Bifidus yogurt and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0050] The bifido yoghurt provided by the present embodiment is prepared by the following method:

[0051] 800kg fresh milk at 5°C is warmed up to 48°C, and 80kg sugar and 15kg milk protein are added to make the protein content in the milk reach more than 3.9%. After stirring evenly and hydrating for 30 minutes, carry out homogenization treatment under 17MPa. The milk was sterilized at 95°C for 300s, cooled to 38°C after sterilization, and 200g of probiotics consisting of Bifidobacterium lactis, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactococcus lactis subsp. Bacteria, ferment for 4 hours until the pH is less than or equal to 4.58, stop the fermentation, and ripen for 24 hours to obtain bifidus yoghurt.

Embodiment 2

[0053] 1200kg of fresh milk at 5°C is warmed up to 53°C, and 120kg of sugar and 25kg of milk protein are added to make the protein content in the milk reach more than 3.9%. The milk was sterilized at 95°C for 350s, cooled to 42°C after sterilization, and 300g of probiotics consisting of Bifidobacterium lactis, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactococcus lactis subsp. bacteria, ferment for 6 hours until the pH is less than or equal to 4.58, stop the fermentation, and ripen for 36 hours to obtain bifidus yoghurt.

Embodiment 3

[0055] 1000kg of fresh milk at 5°C is warmed up to 50°C and added with 100kg of sugar and 18kg of milk protein to make the protein content in the milk reach more than 3.9%. After stirring evenly and hydrating for 30 minutes, carry out homogenization treatment at 17MPa. The milk was sterilized at 90°C for 300s, cooled to 40°C after sterilization, and 250g of probiotics consisting of Bifidobacterium lactis, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactococcus lactis subsp. , ferment for 6 hours until the pH is less than or equal to 4.58, stop the fermentation, and obtain bifido yoghurt after 36 hours of aging.

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Abstract

The invention provides bifidus yogurt and preparation method thereof. The bifidus yogurt is mainly prepared from, by weight, 800-1200 parts of fresh milk, 80-120 parts of sugar, 0.2-0.3 part of probiotics, and 15-25 parts of milk protein; the probiotics comprises of bifidobacterium lactis, streptococcus thermophilus, lactobacillus bulgaricus, lactococcus lactis subsp lactis, and lactococcus lactis cremoris. The bifidus yogurt provided by the application is a type of active bacteria yogurt. The yogurt has the advantages of being delicate in taste, rich in nutrition, and free of preservatives, fragrances or sweeteners. The yogurt is a pure natural green food. Besides lactic acid bacteria, bifidobacterium lactis is added in the preparation material, the functions of accommodating human intestinal tract and improving human body health are ensured. The stability of the yogurt prepared with no added emulsifier and treated with homogenization is good, and the yogurt is not susceptible to suspensions or sediments. The preparation method has the advantages of being convenient and simple in preparation method, and being easy to make. The yogurt is a suitable candidate for batch production.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to bifido yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. At present, most yogurt products on the market are solidified and stirred. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. [0003] However, the existing yogurt sold on the market has a single variety of probiotics, and in order to preserve it for a long time after fermentation, sterilization is carried out in the later stage of the yogurt production process, which kills the added probiotics, resulting in a significant decrease in the nut...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/13
CPCA23C9/127A23C9/1307
Inventor 王保华
Owner 王保华
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