Low-temperature puffed viable bacterium yogurt melts and making method thereof

Abstract

The invention relates to low-temperature puffed viable bacterium yogurt melts. The low-temperature puffed viable bacterium yogurt melts are made from the following raw materials in mass ratio of 100-150 of yoghourt, 30-50 of cane sugar, 40-60 of skimmed milk powder, 20-50 of whipping cream, 10-15 of maltodextrin and 10-15 of cassava starch. The yogurt melts disclosed by the invention are made through the following steps of preparing equipment, preparing the raw materials, mixing the prepared raw materials, shaping materials, performing puffing and shaping, and performing drying to obtain the low-temperature puffed viable bacterium yogurt melts. According to the low-temperature puffed viable bacterium yogurt melts disclosed by the invention, low-temperature puffing is adopted, pressure is slowly reduced to minus 0.4bar-minus 0.9bar, and the temperature is 30-45 DEG C, so that good porous modeling of puffed foods can be obtained, the temperature is optimal growth temperature of probiotics, the activity of the probiotics in the yoghourt can be furthest guaranteed, and inactivation is avoided; and besides, the structural strength of the yogurt melts is low, through slow pressure reduction, the materials cannot become powder, and massive probiotics cannot become inactivated.

Description

technical field [0001] The invention relates to the field of food, in particular to a low-temperature puffed yogurt soluble bean with live bacteria, and also relates to a preparation method of the yogurt soluble bean. Background technique [0002] Yogurt is a product made from cow's milk, goat's milk or reconstituted milk, which is sterilized, cooled, and inoculated with yogurt starter. Compared with unfermented milk and other raw materials, through the metabolism of lactic acid bacteria in yogurt starter, the nutrients in milk are more perfect and easier to digest and absorb, and the lactose that is not easy to be metabolized by the human body is partially decomposed into galactose And glucose, the latter is then converted into organic acids such as lactic acid. During the fermentation process, lactic acid bacteria secrete a large amount of protease, which decomposes the protein in the raw material into short-bond phthalein and free amino acids, which are easier to digest a...

AI Technical Summary

Problems solved by technology

The current puffing of food is puffed by high temperature heating. Puffing yogurt at high temperature will cause the death of probiotics in yogurt, which cannot reflect the nutritional value of yogurt

[0004] In view of the limitations of processed yogurt, most of the mainstream yogurt products on the market exist in a liquid state and need to be refrigerated in an environment of 2-5°C, and the shelf life is short. The preservation method is special and inconvenient t

Images