Plant type instant yogurt powder and preparation method thereof

Abstract

The present invention discloses plant type instant yogurt powder and a preparation method thereof. The preparation method comprises the following steps: 1 part of corn slurry, 4 parts of vegetable proteins, 0.05% of pre-gelatinized starch, 8% of glucose and 5.5% of a fermentation agent are mixed evenly, the mixture is subjected to an anaerobic fermentation at 41 DEG C and a stirring rate of 2 r/min for 12 h, the anaerobic fermented mixture is vacuum freeze-dried, a seasoning material at 0.28% is supplemented, the mixture is ground into powder at 23 DEG C, the powder regains moisture for 15 min at a humidity of 45% on a vibration plate, the treated powder is cold air-dried for 6 min, the plant type instant yogurt powder is manufactured, every 100 g of the plant type instant yogurt powder contains 3.45 g of fat and 31.32 g of proteins, the amount of probiotics reaches 2.3x10<7>/g on the same day, and the plant type instant yogurt powder can be stored for 3 months or more. The preparation method of the plant type instant yogurt powder is provided and market blanks of the plant type instant yogurt powder are filled. The yogurt powder manufactured by the method has good nutrition, is convenient for carrying, free of animal milk and additives, and suitable for consumption of vegetarian populations and various populations, and has wide and practical promotion values.

Description

[0001] Technical field: [0002] The invention belongs to the field of food, specifically, the invention belongs to the technical field of an instant food powder and its preparation. [0003] Background technique: [0004] Yogurt is mostly fresh milk as raw material, after pasteurization, a starter is added to the milk, and after fermentation, it is a kind of milk product that is cooled and filled. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt is not only rich in nutrition, but also has a unique taste, which is very popular among people. However, in the circulation and storage links, yogurt requires low temperature storage, which limits the sales and consumption of yogurt in many regions. At the same time, for vegetarians, fermented animal milk products cannot be included in recipes and cannot be tasted. Delicious yogurt is also a big disappointment. Instant beverages are one of the most convenien...

AI Technical Summary

Problems solved by technology

However, if you check the patents related to yogurt powder, most of them are formulated yogurt. Although probiotics are added, and the flavor is similar to yogurt, there is no protein fermentation process. The essence of yogurt is not only its special flavor and content. A large number of probiotics, especially in the degradation of raw materials by microorganisms and the production of various metabolites during fermentation

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