Freeze-thawing-resistant probiotics yoghourt and production method thereof

A probiotic and freeze-thaw-resistant technology, which is applied in the field of freeze-thaw-resistant probiotic yogurt and its preparation, can solve the problems of reduced activity and inactivation of probiotic yogurt, and achieve the effects of reducing protein denaturation, reducing usage, and facilitating preparation

Inactive Publication Date: 2017-06-09
SOUTHWEST UNIVERSITY FOR NATIONALITIES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, conventional yogurt and yogurt ice cream on the market are fermented with common lactic acid bacteria and probiotics. Yogurt will be affected b...

Method used

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  • Freeze-thawing-resistant probiotics yoghourt and production method thereof
  • Freeze-thawing-resistant probiotics yoghourt and production method thereof
  • Freeze-thawing-resistant probiotics yoghourt and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: a kind of freeze-thaw resistant probiotic yoghurt, described yoghurt is prepared from the following raw materials by weight:

[0035]

[0036] Wherein, the stabilizer is composed of the following raw materials in parts by weight: WPC30: 10; pectin: 0.2; acetylated distarch phosphate: 10; acetylated monoglyceride: 0.5; The total solid content is 15%, the non-fat milk solid content is 15%, the protein content is 3.5%, and the fat content is 3%; the starter is a mixed bacterium of Lactobacillus bulgaricus and Streptococcus thermophilus; the probiotic It is Lactobacillus casei; the sweetener is composed of the following raw materials in parts by weight: sucrose: 45; lactitol: 10; the fat is milk fat cream.

Embodiment 2

[0037] Embodiment 2: a kind of freeze-thaw resistant probiotic yoghurt, described yoghurt is prepared from the following raw materials by weight:

[0038]

[0039] Wherein, the stabilizer is composed of the following raw materials in parts by weight: WPC30: 40; agar: 1; acetylated distarch phosphate: 30; acetylated diglyceride: 1; The solid content is 35%, the non-fat milk solid content is 25%, the protein content is 6%, and the fat content is 10%; the starter is a mixed bacterium of Lactobacillus bulgaricus and Streptococcus thermophilus; the probiotics are A combination of Bifidobacterium lactis and Bifidobacterium longum; the sweetener is composed of the following raw materials in parts by weight: xylitol: 20; maltitol: 50; lactitol: 30; the fat is grape seed oil.

Embodiment 3

[0040] Embodiment 3: a kind of freeze-thaw resistant probiotic yoghurt, described yoghurt is prepared from the following raw materials by weight:

[0041]

[0042]Wherein, the stabilizer is composed of the following raw materials in parts by weight: WPC30: 14; pectin: 0.3; acetylated distarch phosphate: 15; acetylated monoglyceride: 0.6; The total solid content is 18%, the non-fat milk solid content is 16%, the protein content is 4%, and the fat content is 5%; the starter is a mixed bacterium of Lactobacillus bulgaricus and Streptococcus thermophilus; the probiotic It is a combination of Bifidobacterium longum, Lactobacillus helveticus and Lactobacillus rhamnosus; the sweetener is composed of the following raw materials in parts by weight: sucralose: 0.03, aspartame: 0.1, steviol glycoside: 0.01; Lactitol: 15; the fat is cream.

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Abstract

The invention discloses freeze-thawing-resistant probiotics yoghourt and a production method thereof. The yoghourt is produced by milk, grease, Nisin, TG enzymes, stabilizer, probiotics, a fermentation agent and a sweetening agent. The production method includes preparing the materials, standardizing, mixing, homogenizing and degassing, fermenting, performing after-ripening and fast freezing. The freeze-thawing-resistant probiotics yoghourt and the production method have the advantages that the yoghourt forms fine ice crystals during the freezing, the thawed yoghourt has the structure, taste and flavor of conventional yoghourt, and the yoghourt has better taste as compared with the conventional yoghourt; the probiotics are protected through embedding; the yoghourt can be stored for 12 months at -18 DEG C, can keep the good structure, taste and flavor after freeze thawing for 3 times, the thawed yoghourt can be stored for 7-12 days at 4 DEG C, quality deterioration and selling limitation caused by the short shelf life of the yoghourt, convenience is brought to consumers, and consumers in remote and backward regions can consume the high-quality yoghourt; the production method is simple to operate, convenient in production, low in cost and suitable for industrial large-scale production.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and in particular relates to a freeze-thaw resistant probiotic yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a curd-like product formed from fresh milk or milk powder fermented by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius thermophilic subsp. Yogurt is considered a functional food, rich in lactic acid bacteria, and produces many bioactive substances during fermentation. Some experiments have confirmed that yogurt has certain effects on cholesterol metabolism, immunity, diarrhea, antioxidant activity, eradication of Helicobacter pylori, colon cancer and antimutagenic activity. Yogurt has a short shelf life and can only be stored for 7-14 days at 0-4°C. Based on this feature, the sales of yogurt have been greatly restricted. For example, in some remote areas, transportation is difficult, and it is difficult for loc...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1315
Inventor 唐善虎郑渝川李思宁
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES
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