Composite probiotic yoghurt and preparation method thereof

A compound probiotic and yogurt technology, which is applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problem of long fermentation time of probiotics, limiting the growth of probiotics, and the total number of viable bacteria of probiotics does not reach the application Efficacy and other issues, to achieve the effect of soft flavor of the product

Inactive Publication Date: 2019-03-22
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the long fermentation time of probiotics, they are not used as the main starter; moreover, as the main starter, Lactobacillus bulgaricus and Streptococcus thermophilus are fermented at higher temperatures, and most of the probiotics are mesophilic bacteria , therefore, various conditions limit the growth of probiotics, resulting in the total number of live bacteria of probiotics not reaching the order of magnitude of application efficacy, only staying in the concept

Method used

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  • Composite probiotic yoghurt and preparation method thereof
  • Composite probiotic yoghurt and preparation method thereof
  • Composite probiotic yoghurt and preparation method thereof

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preparation example Construction

[0024] A method for preparing compound probiotic yogurt, which comprises the following raw materials in mass percentage: 89.595-91.19% of milk, 6-7% of white sugar, 1.3-2.8% of milk protein powder, 0.5-1.5% of prebiotics, compound prebiotics Bacteria 0.005~0.01%;

[0025] Its preparation method comprises the following steps:

[0026] (1) After preheating the milk, add white granulated sugar, milk protein powder, and prebiotics, keep warm and stir to obtain a mixture liquid;

[0027] (2) Homogenize and sterilize the mixed material liquid, after cooling, inoculate compound probiotics to ferment, and obtain the fermented material liquid;

[0028] (3) Cool the fermented feed liquid and fill it to get ready.

[0029] In the present invention, by adding prebiotics and compound probiotics, the compound probiotics are used as the sole fermentation agent, and the content of probiotics in the obtained yogurt can reach 10 10 cfu / g of functional yogurt.

[0030] In the present inventi...

Embodiment 1

[0046] The formula composition of a compound probiotic yogurt is shown in Table 1, and the formula composition of the compound probiotic is shown in Table 2.

[0047] Table 1

[0048] Element

Amount / %

milk

91.19

White sugar

6

milk protein powder

1.3

inulin

1.5

Compound Probiotics

0.01

[0049] Table 2

[0050] Compound Probiotics

Inoculation amount

Bifidobacterium lactis

3×10 7 cfu / g

Bifidobacterium bifidus

1×10 6 cfu / g

Lactococcus lactis subsp. cremoris

1×10 6 cfu / g

Lactococcus lactis subsp. diacetyl

1×10 5 cfu / g

Lactococcus lactis subsp. lactis

1×10 5 cfu / g

Leuconostoc mesenteris

1×10 6 cfu / g

Streptococcus thermophilus

1×10 5 cfu / g

Lactobacillus delbrueckii subsp. bulgaricus

1×10 5 cfu / g

Lactobacillus acidophilus

1×10 5 cfu / g

Lactobacillus casei

2×10 7 cfu / g

La...

Embodiment 2

[0056] The formula composition of a compound probiotic yogurt is shown in Table 3, and the formula composition of the compound probiotic is shown in Table 4. table 3

[0057] Element

Amount / %

milk

89.595

White sugar

7

milk protein powder

2.8

fructooligosaccharide

0.6

Compound Probiotics

0.005

[0058] Table 4

[0059] Compound Probiotics

Inoculation amount

Bifidobacterium lactis

1×10 6 cfu / g

Bifidobacterium bifidus

1×10 6 cfu / g

Lactococcus lactis subsp. cremoris

1×10 7 cfu / g

Lactococcus lactis subsp. diacetyl

1×10 7 cfu / g

Lactococcus lactis subsp. lactis

1×10 5 cfu / g

Leuconostoc mesenteris

1×10 6 cfu / g

Streptococcus thermophilus

2×10 5 cfu / g

Lactobacillus delbrueckii subsp. bulgaricus

2×10 5 cfu / g

Lactobacillus acidophilus

1×10 5 cfu / g

Lactobacillus casei

1×10 7 cfu / g

...

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Abstract

The invention discloses composite probiotic yoghurt and a preparation method thereof. The composite probiotic yogurt comprises the following raw materials in mass percentage: 89.595-99.19% of cow milk, 6-7% of white granulated sugar, 1.3-2.8 of a milk protein powder, 0.5-1.5% of prebiotics and 0.005-0.01% of composite probiotics. The preparation method comprises the following steps: (1) after preheating the cow milk, adding the white granulated sugar, the milk protein powder and the prebiotics, and carrying out heat-preservation mixing to obtain a mixed liquid; (2) homogenizing and sterilizingthe mixed liquid, and after cooling, inoculating the mixed probiotics for fermentation so as to obtain fermented liquid; and (3) cooling the fermented liquid, and carrying out filling to obtain the composite probiotic yogurt. Through adding the composite probiotics for fermentation, the obtained yoghurt contains many kinds of probiotics, and the number of viable bacteria of the probiotics after fermentation reaches 1010 cfu / g, the product is soft in flavor, and the yogurt is healthy and delicious pure probiotic yoghurt.

Description

technical field [0001] The invention relates to the field of yogurt, in particular to a compound probiotic yogurt and a preparation method thereof. Background technique [0002] Probiotics can effectively maintain the microecological balance of the intestinal tract. Studies have found that artificial supplementation of active beneficial bacteria can not only regulate the imbalance of intestinal microecology, make it tend to balance, restore and maintain human health. Probiotics can secrete some antigenic substances, activate and strengthen the intestinal immune system; they can also promote intestinal peristalsis, help digestion; inhibit the growth of spoilage bacteria. The reproduction of probiotics is beneficial to slow down the process of osteoporosis in the elderly and promote the development of infants. However, there are obvious individual differences in the function of a single probiotic, and there are effects such as synergistic growth among probiotics. In view of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/127
CPCA23C9/127A23C9/1307A23V2400/137A23V2400/157A23V2400/125A23V2400/175A23V2400/113A23V2400/531A23V2400/249
Inventor 苗君莅刘振民徐致远苏米亚廖文艳沈玲
Owner BRIGHT DAIRY & FOOD CO LTD
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