Production method of solid yogurt powder containing high active bacteria

A production method and high active bacteria technology, applied in the direction of Lactobacillus, milk preparations, Streptococcus/Lactococcus, etc., can solve the problems of small yield per unit area, high production cost, high energy consumption, etc. The effect of shortening the mixing time

Inactive Publication Date: 2017-03-22
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the disadvantages of long production cycle, high energy consumption, small unit production capacity and high production cost of freeze-drying technology, its wide application is limited.
Some yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] First, high-density culture is used to prepare yogurt starter, Lactobacillus bulgaricus and Streptococcus thermophilus = 1:1, inoculum volume 2%, pH = 6.9, speed 90r / min, cultured in a fermenter at 42°C for 10 hours, the number of viable bacteria up to 2×10 9 cfu / mL, add cryoprotectant, and the number of viable bacteria after freeze-drying the bacterial agent reaches 5×10 10 cfu / g. Secondly, the conditions for secondary fermentation of yogurt are: the optimal mass ratio of milk powder to water is 1:6, the water temperature is 80°C, the amount of primary starter is 2% (mass percentage), the fermentation time is 6 hours, and the amount of secondary starter is 2% (mass percentage), fermented for 2 hours to obtain yogurt. Then, lactose, whey protein and skimmed milk powder (mass ratio: 4:1:1) were mixed with yogurt (mass ratio) at 5:5 as the wall material, homogenized, and spray-dried at low temperature to obtain yogurt powder. After testing, the number of viable bacteri...

Embodiment 2

[0020] First, high-density culture is used to prepare yogurt starter, Lactobacillus bulgaricus and Streptococcus thermophilus = 1:1, the inoculum amount is 4%, pH = 6.4, the rotation speed is 95r / min, cultured in the fermenter at 42°C for 8 hours, the number of viable bacteria up to 4×10 9 cfu / mL, adding cryoprotectant, the number of viable bacteria reached 9×10 after freeze-drying the bacterial agent 10 cfu / g. Secondly, the conditions for the secondary fermentation of yogurt are as follows: the optimal ratio of milk powder to water is 1:4 (mass ratio), the water temperature is 90°C, the amount of primary starter is 4% (mass percentage), fermentation is 4 hours, and the secondary starter is The additive amount is 3% (mass percentage), and the fermentation time is 2 hours to obtain yoghurt. Then, lactose, whey protein and skimmed milk powder (mass ratio: 4:1:1) were used as wall materials to mix with yogurt (mass ratio) 6:4, homogenized, and spray-dried at low temperature to ...

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PUM

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Abstract

The present invention discloses a production method of solid yogurt powder containing high active bacteria. Firstly, a yogurt fermentation agent is prepared by a high density culture, lactobacillus bulgaricus and streptococcus thermophiles are respectively activated and mixed, the mixed bacteria are inoculated into a sterile lactic acid solution to obtain a high density bacterial liquid, a cryoprotectant is added, and the bacterial liquid is freeze-dried to obtain the yogurt fermentation agent; secondly, the a yogurt containing the high active bacteria is obtained by a secondary fermentation, and the condition is as follows: milk powder is mixed with water, a first yogurt fermentation agent is inoculated, the fermentation is conducted for 4-6 h, and a second fermentation agent is inoculated, the fermentation is conducted for 2-4 h; and finally, lactose, whey protein and skim milk powder are mixed with the yogurt, the mixture is homogenized, and the homogenized mixture is subjected to a low temperature spray drying to obtain the yogurt powder. The produced yogurt powder is high in the number of viable bacteria. Due to the fact that the number of the viable bacteria is high in the yogurt powder, the blending time is greatly shortened.

Description

technical field [0001] The invention belongs to the technical field of food production and relates to a production process of yoghurt powder with high active bacteria. Background technique [0002] Yogurt is a dairy product made by fermenting fresh milk with specific strains such as Lactobacillus bulgaricus and Streptococcus thermophilus. It can stimulate the secretion of gastric juice, help digestion, improve appetite and gastrointestinal function, and at the same time effectively Prevent human intestinal infection, improve the immune function of the human body, inhibit the growth of toxin-producing microorganisms parasitic in the human intestinal tract, remove harmful substances in the intestinal tract, promote the absorption of VD, calcium, iron and other trace elements, and reduce blood cholesterol levels , prevent cardiovascular disease, is of great benefit to the human body, and has the effect of delaying human aging. [0003] Although yogurt is rich in nutrients and ...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C1/05
CPCA23C1/05A23C9/1232A23C9/1236A23C9/1238A23V2400/123A23V2400/249
Inventor 李静邓泽元李红艳张兵范亚苇
Owner NANCHANG UNIV
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