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Probiotic flavor yogurt tablets

A technology of yogurt slices and flavors, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of single strains, affecting the flavor of milk slices, unpopularity, etc., and achieve the effect of improving flavor

Inactive Publication Date: 2018-11-13
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are milk tablets made by adding probiotics at present, but because the traditional probiotic milk tablets have a single strain, the taste is mostly similar, and the addition of too many synthetic auxiliary materials affects the original flavor of the milk tablets, which cannot satisfy consumers. The demand for milk tablets with high nutritional value and unique flavor and taste is currently unpopular in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1: a kind of processing method of probiotic flavored yoghurt slice is characterized in that:

[0047] a. Raw material requirements:

[0048] Fresh milk, protein 3%, fat 3.5%, dry matter 12%, acidity 2oT, total number of colonies 0.5×10 5 cfu / mL, free of butyric acid bacteria and antibiotics;

[0049] b. Sterilization: The fresh milk is sterilized at a temperature of 85°C for 5 seconds, and when the pH value of the fresh milk is 4.3, the temperature drops to 25°C;

[0050] c. Inoculation fermentation: Add 0.005% Kazakh milk pimples and 0.02% starter to the sterilized fresh milk in step b, stir well, the fermentation temperature is 35°C, and the fermentation time is 1h; the starter is Lactobacillus bulgaricus L.bulgaricus and Streptococcus thermophilus, Lactobacillus casei L.casei, Lactobacillus acidophilus L.acidophilus;

[0051] d. Curd: Add 0.5% rennet to the fresh milk fermented in step c, stir evenly and let it stand and remove the whey. When the pH of ...

Embodiment 2

[0059] Embodiment 2: a kind of processing method of probiotic flavored yoghurt slice is characterized in that:

[0060] a. Raw material requirements:

[0061] Fresh milk, protein 4%, fat 5%, dry matter 14%, acidity 7oT, total number of colonies 0.8×10 5 cfu / mL, free of butyric acid bacteria and antibiotics;

[0062] b. Sterilization: The fresh milk is sterilized at a temperature of 85°C for 6.5s, and when the pH value of the fresh milk is 4.5, the temperature drops to 27°C;

[0063] c. Inoculation and fermentation: add 0.007% Kazakh milk pimples and 0.02% starter to the sterilized fresh milk in step b, stir well, the fermentation temperature is 37°C, and the fermentation time is 1.3h; the starter is Lactobacillus bulgaricus L. bulgaricus and Streptococcus thermophilus, Lactobacillus casei L.casei, Lactobacillus acidophilus L.acidophilus;

[0064] d. Curd: Add 0.8% rennet to the fresh milk fermented in step c, stir evenly and let it stand and remove the whey. When the pH of ...

Embodiment 3

[0072] Embodiment 3: a kind of processing method of probiotic flavored yoghurt slice is characterized in that:

[0073] a. Raw material requirements:

[0074] Fresh milk, protein 6%, fat 5.5%, dry matter 19%, acidity 7oT, total bacterial count 0.4×10 5 cfu / mL, free of butyric acid bacteria and antibiotics;

[0075] b. Sterilization: The fresh milk is sterilized at a temperature of 85°C for 8 seconds, and when the pH value of the fresh milk is 4.4, the temperature drops to 26°C;

[0076] c. Inoculation and fermentation: add 0.008% Kazakh milk pimples and 0.02% starter to the sterilized fresh milk in step b, stir well, the fermentation temperature is 36°C, and the fermentation time is 1.6h; the starter is Lactobacillus bulgaricus L. bulgaricus and Streptococcus thermophilus, Lactobacillus casei L.casei, Lactobacillus acidophilus L.acidophilus;

[0077] d. Curd: Add 0.6% rennet to the fermented fresh milk in step c, stir evenly and let it stand and remove the whey. When the pH...

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Abstract

The invention belongs to a processing method of probiotic flavor yogurt tablets. The processing method includes the following steps: subjecting fresh milk, proteins, dry matters and other raw materials to sterilization, carrying out inoculated fermentation, milk curdling, secondary inoculated fermentation, tablet compressing, drying and end product inspection, etc. According to the invention, a flavor yeast (Pichia kudriavzevii N-X) is screened from traditional Kazakh handmade cheeses, and the flavor yeast (Pichia kudriavzevii N-X), preserved in China Center for Type Culture Collection, is used in the secondary inoculated fermentation. The flavor yeast is added in the process of making probiotics milk tablets, the traditional handmade process is improved, and auxiliary materials are added,so that the prepared probiotic flavor yogurt tablets are good for health and improved in product mouthfeel and flavor. Besides the function of the probiotic to the human body, the mouthfeel of the probiotic flavor yogurt tablets is more suitable for the needs of a large number of consumers in China.

Description

technical field [0001] The invention relates to a milk product, in particular to a probiotic-flavored yoghurt tablet. Background technique [0002] Milk tablet is a deep-processed product of milk, which is made of milk as the main raw material, and some other nutritional auxiliary materials are appropriately added after pressing. The product is rich in protein, milk fat, minerals, vitamins and other nutrients and is easy to store and transport, so it is favored by consumers. [0003] Milk tablets are chewed through the cavity and mixed with a large amount of alkaline saliva, which can neutralize gastric acid when entering the stomach, and the residence time in the stomach is significantly longer than that of liquid milk. First digestion, so that almost all the nutrients in milk are absorbed by the body. Moreover, the milk tablets are convenient to eat, which overcomes the incompatibility of some consumer groups, especially children, to liquid milk. [0004] Probiotics ref...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/13A23C9/18
CPCA23C9/127A23C9/13A23C9/1307A23C9/18A23V2400/125A23V2400/123A23V2400/113A23V2400/249
Inventor 郑晓吉史学伟刘飞诸葛斌
Owner SHIHEZI UNIVERSITY
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