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Yogurt freeze-dried powder and preparation process thereof

A technology of freeze-dried yogurt powder and preparation process, applied in the field of food freeze-dried powder, can solve the problems of long waiting time, cumbersome eating and the like, and achieve the effects of easy storage, convenient consumption and prolonging shelf life

Inactive Publication Date: 2017-04-19
江苏新申奥生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 3. At present, yogurt powder products are cumbersome to eat. First, they need to be prepared manually, and the product needs to be added to water for fermentation, which takes a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] This embodiment provides a preparation process of yogurt freeze-dried powder, comprising the following steps

[0035] 1) Prepare raw materials according to the mass percentage content of milk powder 25%, sucrose 6%, bacterial powder 0.2%, and the rest is sterile water;

[0036] 2) Ferment the raw materials prepared above at 37°C-42°C for 6 hours to obtain liquid yogurt;

[0037] 3) Demulsification after fermentation, demulsification conditions: speed 200rpmrpm, time 30min;

[0038] 4) Put the demulsified yogurt into the freeze-drying machine, the plate thickness is 10mm, and the freeze-drying plate is 304 stainless steel freeze-drying plate;

[0039] 5) Pre-freeze after the plate is finished, the pre-freezing temperature is -40 ℃, and the pre-freezing time is 2 hours;

[0040] 6) In the first stage of freeze-drying, the temperature is controlled at -25°C, the freeze-drying time is 5 hours, and the vacuum degree is 30 Pa to 40 Pa;

[0041] 7) In the second stage of fr...

Embodiment 2

[0050] A preparation process of yogurt freeze-dried powder, comprising the following steps

[0051] 1) Add 10% sucrose and 0.5% bacterial powder to the pure milk to configure the raw materials, and the bacterial powder is food lactic acid bacteria;

[0052] 2) Ferment the raw materials prepared above at 37°C-42°C for 10 hours to obtain liquid yogurt;

[0053] 3) After the fermentation is over, demulsification is carried out, the demulsification conditions: speed 300rpm, time 20min;

[0054] 4) Put the demulsified yogurt into the freeze dryer, the thickness of the plate is 12mm, and the freeze-drying plate is 304 stainless steel freeze-drying plate;

[0055] 5) Pre-freeze after the plate is finished, the pre-freezing temperature is -30°C, and the pre-freezing time is 2 hours;

[0056] 6) In the first stage of freeze-drying, the temperature is controlled at -20°C, the freeze-drying time is 5 hours, and the vacuum degree is 30 Pa to 40 Pa;

[0057] 7) In the second stage of fr...

Embodiment 3

[0065] The preparation technology of yogurt freeze-dried powder comprises the following steps

[0066] 1) It is prepared according to the mass percentage of milk powder 35%, sucrose 4%, bacteria powder 0.08%, and the rest is sterile water. The bacteria powder is lactic acid bacteria that can be used for food;

[0067] 2) Ferment the raw materials prepared above at 37°C-42°C for 24 hours to obtain liquid yogurt;

[0068] 3) After the fermentation, demulsification is carried out, the demulsification condition: the speed is 200rpm, and the time is 10min;

[0069] 4) Put the demulsified yogurt into the freeze-drying machine, the plate thickness is 5mm, and the freeze-drying plate is 304 stainless steel freeze-drying plate;

[0070] 5) Pre-freeze after the plate is finished, the pre-freezing temperature is -25°C, and the pre-freezing time is 4 hours;

[0071] 6) In the first stage of freeze-drying, the temperature is controlled at -20°C, the freeze-drying time is 5 hours, and the v...

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Abstract

The invention relates to a preparation process for a yogurt freeze-dried powder; the yogurt freeze-dried powder is prepared by 12%-35% of milk powder, 4%-10% of sucrose, 0.01%-1% of a bacterial powder and the balance sterile water according to the mass percentage; or the yogurt freeze-dried powder is prepared by adding 4%-10% of sucrose and 0.01%-1% of a bacterial powder into pure milk according to the mass percentage, wherein the bacterial powder is lactic acid bacteria for food. The process comprises the steps: fermenting the prepared raw materials at the temperature of 37 DEG C-42 DEG C with the fermentation time of 4 h-24 h, and fermenting to obtain liquid yogurt; and after the fermentation is finished, demulsifying, then putting into a freeze dryer, freeze-drying, crushing, adding accessories or adding no accessories according to the flavor, mixing, and subpackaging to obtain the product. The survival rate of probiotics is remarkably improved, and the yoghourt freeze-dried powder contains 109-1010 probiotics per gram, is convenient to eat, and does not need of the fermentation waiting time of a traditional freeze-dried powder.

Description

technical field [0001] The invention belongs to the technical field of food freeze-dried powder, and in particular relates to a freeze-dried yogurt powder and a preparation process thereof. Background technique [0002] At present, the yogurt products on the market are mainly liquid. Most of them are milk powder fermented by lactic acid bacteria and then filled. faster. In addition, there is another type of product that is pre-mixed with milk powder, sugar powder, and lactic acid bacteria powder. Customers ferment and make it before eating. The waiting time is long and it is inconvenient to eat. [0003] Disadvantages of existing technology: [0004] 1. Liquid yogurt with live bacteria has a short shelf life and is not easy to store. It needs to be stored in cold storage, and cold chain transportation must also be required during transportation. [0005] 2. The number of viable bacteria in liquid products decays quickly, and the content of viable bacteria is low. [0006...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/12
CPCA23C9/12A23C9/133
Inventor 王广贤
Owner 江苏新申奥生物科技有限公司