Premix composition for improving taste and flavor of lactic acid bacteria yoghurt powder
A technology of lactic acid bacteria acid and composition, which is applied in the direction of food ingredients as taste improvers, dairy products, food science, etc. It can solve the problems of product taste and flavor influence, and achieve the effect of good aftertaste, good taste and pure sweetness
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Embodiment 1
[0025] Embodiment one: the preparation of premix composition of the present invention
[0026] (1) Crush the Luo Han Guo into a coarse powder of about 10 meshes, add 8 times the amount of water to soak for 4 hours, heat to 80°C, keep warm for 2 hours, filter out the extract, add 4 times the amount of water to the residue, heat to 80°C, and keep warm for 1 hours, filter out the extract, combine the secondary extracts, concentrate under reduced pressure until the ratio of the concentrate to the Luo Han Guo powder is 5:1, refrigerate at low temperature for 24 hours, filter, and the filtrate is the Luo Han Guo extract;
[0027] (2) Pass 1 part of sucrose powder, 5 parts of fructose powder, 20 parts of maltitol, and 10 parts of sorbitol through a 100-mesh sieve, and mix evenly after sieving;
[0028] (3) Put the mixed powder of the above (2) in a fluidized bed granulator, blow and mix for 5 minutes, then spray 5 parts of prefabricated Luo Han Guo extract, atomization pressure 0.3Mp...
Embodiment 2
[0030] Embodiment two: the preparation of premix composition of the present invention
[0031] (1) Crush the Luo Han Guo into a coarse powder of about 10 meshes, add 8 times the amount of water to soak for 4 hours, heat to 80°C, keep warm for 2 hours, filter out the extract, add 4 times the amount of water to the residue, heat to 80°C, and keep warm for 1 hours, filter out the extract, combine the secondary extracts, concentrate under reduced pressure until the ratio of the concentrate to the Luo Han Guo powder is 5:1, refrigerate at low temperature for 24 hours, filter, and the filtrate is the Luo Han Guo extract;
[0032] (2) Pass 5 parts of sucrose powder, 1 part of fructose powder, 22 parts of maltitol, and 11 parts of sorbitol through a 100-mesh sieve, and mix evenly after sieving;
[0033] (3) Put the mixed powder of the above (2) in a fluidized bed granulator, blow and mix for 5 minutes, then spray 25 parts of prefabricated Luo Han Guo extract, atomization pressure 0.3M...
Embodiment 3
[0035] Embodiment three: the preparation of premix composition of the present invention
[0036] (1) Crush the Luo Han Guo into a coarse powder of about 10 meshes, add 8 times the amount of water to soak for 4 hours, heat to 80°C, keep warm for 2 hours, filter out the extract, add 4 times the amount of water to the residue, heat to 80°C, and keep warm for 1 hours, filter out the extract, combine the secondary extracts, concentrate under reduced pressure until the ratio of the concentrate to the Luo Han Guo powder is 5:1, refrigerate at low temperature for 24 hours, filter, and the filtrate is the Luo Han Guo extract;
[0037] (2) Pass 30 parts of sucrose powder, 10 parts of fructose powder, 18 parts of maltitol, and 9 parts of sorbitol through a 100-mesh sieve respectively, and mix evenly after sieving;
[0038] (3) Put the mixed powder of (2) above in a fluidized bed granulator, blow and mix for 5 minutes, then spray 15 parts of prefabricated Monk Fruit extract, atomization p...
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