Preparation method of multifunctional ready-to-eat fermented yoghurt powder

A yogurt powder, multi-functional technology, applied to bacteria, milk preparations, dairy products and other directions used in food preparation, can solve the problems of lack of yogurt flavor and taste, difficult to open the sales market of yogurt, inconvenient packaging and transportation, etc. Achieving the effect of good market prospect, delicate taste and high stability

Inactive Publication Date: 2019-03-22
HUAIBEI NORMAL UNIVERSITY
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the fermented yogurt sold on the market is in a semi-liquid state, which brings inconvenience to packaging and transportation, and the shelf life is 2-3 days at room temperature and 6-7 days at low temperature, resulting in high storage costs. And the limitation of refrigeration conditions makes it difficult to open the yogurt sales market in all directions
In additio

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of multifunctional ready-to-eat fermented yoghurt powder
  • Preparation method of multifunctional ready-to-eat fermented yoghurt powder
  • Preparation method of multifunctional ready-to-eat fermented yoghurt powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Whole milk powder is taken as the raw milk material, and the whole milk powder and distilled water are completely dissolved in a powder-to-water mass ratio of 1:7, wherein the preparation method of the yogurt powder includes the following steps:

[0037] 1. Use a magnetic stirrer to mix the whole milk powder evenly. After standing still, use a pressure of 60MPa to homogenize, and the homogenization temperature is 60°C. Through homogenization, the raw material emulsion can form a uniform milk to prevent solid precipitation or suspension; After homogenization, sterilize the raw material emulsion at a heating temperature of 90°C, preferably for 5 minutes; then kill the harmful microorganisms produced in the production of the raw material emulsion, thereby ensuring the hygiene and microbial quality of the product;

[0038] 2. After the raw material emulsion prepared in step 1 is cooled to room temperature, add the starter (Lactobacillus bulgaricus and Streptococcus thermophi...

Embodiment 2

[0043] Whole milk powder is taken as the raw milk material, and the whole milk powder and distilled water are completely dissolved in a powder-to-water mass ratio of 2:7, wherein the preparation method of the yogurt powder includes the following steps:

[0044] 1. Use a magnetic stirrer to mix the whole milk powder evenly. After standing still, use a pressure of 70MPa to homogenize, and the homogenization temperature is 55°C. Through homogenization, the raw material emulsion can form a uniform milk to prevent solid precipitation or suspension; After homogenization, the raw material emulsion is sterilized, the heating temperature is 95°C, and the optimal time is 2 minutes; then the harmful microorganisms produced in the production of the raw material emulsion are killed, so as to ensure the hygiene and microbial quality of the product;

[0045] 2. After the raw material emulsion prepared in step 1 is cooled to room temperature, add a starter (Lactobacillus bulgaricus and Lactoco...

Embodiment 3

[0050] Taking skimmed milk powder as raw milk material, fully dissolving whole milk powder and distilled water with the ratio of 1:8 in the mass ratio of powder to water, wherein the preparation method of yogurt powder comprises the following steps:

[0051] 1. Use a magnetic stirrer to mix the whole milk powder evenly. After standing still, use a pressure of 75MPa to homogenize, and the homogenization temperature is 55°C. Through homogenization treatment, the raw material emulsion can form a uniform milk to prevent solid precipitation or suspension; After homogenization, the raw material emulsion is sterilized, the heating temperature is 85°C, and the optimal time is 7 minutes; then the harmful microorganisms produced in the production of the raw material emulsion are killed, so as to ensure the hygiene and microbial quality of the product;

[0052] 2. After the raw material emulsion prepared in step 1 is cooled to room temperature, add a starter (Lactobacillus bulgaricus and ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Acidityaaaaaaaaaa
Login to view more

Abstract

The invention discloses a preparation method of multifunctional ready-to-eat fermented yoghurt powder. Raw material milk is prepared according to a specific ratio; introduction of a preferred freeze-drying carrier effectively ensures the efficient effects of the yoghurt powder in a viable cell count, brewing reconstitution properties and a preservation period, and ensures that the yoghurt powder has high nutritional value, good solubility, high stability, and delicate taste after brewing; and in addition, flavor functional powder is prepared independently, so that flavor and nutritional functions can be changed according to consumer preferences and desired functions, and therefore, the multifunctional ready-to-eat fermented yoghurt powder has good market prospects. The multifunctional ready-to-eat yogurt powder disclosed by the invention has a protein content of 30.38-48.25% and a fat content of 5.6-11.3%.

Description

technical field [0001] The invention relates to a preparation method of multifunctional instant fermented yogurt powder, which belongs to the technical field of dairy products. technical background [0002] Yogurt is a dairy product made by fermenting fresh milk with microbial beneficial bacteria (mainly Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis and other specific strains). At present, yogurt is becoming more and more popular because of its unique taste, rich nutrition and irreplaceable health functions. It can promote the secretion of digestive juice and increase gastric acid, which is helpful for digestion, appetite and gastrointestinal function. At the same time, lactic acid in yogurt can not only transform the weakly acidic substances in the intestinal tract into weakly alkaline substances, but also produce antibacterial substances, improve the body's immunity, promote the body's absorption of vitamins, calcium, zinc and other trace elemen...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/13A23C9/133A23C9/123A23C1/08
CPCA23C1/08A23C9/1232A23C9/1238A23C9/13A23C9/1307A23C9/1315A23C9/1322A23C9/133A23V2400/151A23V2400/123A23V2400/173A23V2400/231A23V2400/249
Inventor 李峰曾化伟刘勇徐璐张孟琦王义甲
Owner HUAIBEI NORMAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap