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Cane sugar-free composite probiotic yogurt and preparation method thereof

A compound probiotic, sucrose-free technology, applied to milk preparations, bacteria and small cocci used in food preparation, to achieve low calorie, improve human health, and easy to achieve effects

Inactive Publication Date: 2020-07-10
元气森林(北京)食品科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a sucrose-free compound probiotic yoghurt and its preparation method, which solves some or all of the problems in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Prepare raw materials: raw milk 933.8kg, erythritol 65kg, mogroside 0.6kg and probiotics 0.6kg. Among them, the probiotics are Lactobacillus delbrueckii subspecies bulgaricus, Streptococcus thermophilus, Bifidobacterium lactis, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, Lactococcus lactis Mixture of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetyl, Bifidobacterium infantis. It should be noted that the weight ratio of various probiotics is not limited in the present invention.

[0019] Further, mixing: after preheating the raw milk to 60±2°C, mix the materials except the probiotics into the raw milk and stir for 10-20 minutes (min) until uniform.

[0020] Further, homogenization: the mixed material is homogenized under the conditions of 60-65° C. and a pressure of 150-180 bar (bar).

[0021] Further, sterilization and fermentation: Sterilize the mixed material for 5 minu...

Embodiment 2

[0024] Prepare raw materials: raw milk 938.7kg, xylitol 60kg, mogroside 0.5kg and probiotics 0.8kg. Among them, the probiotics are Lactobacillus delbrueckii subspecies bulgaricus, Streptococcus thermophilus, Bifidobacterium lactis, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, Lactococcus lactis Mixture of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetyl, Bifidobacterium infantis, Bifidobacterium adolescentis. It should be noted that the weight ratio of various probiotics is not limited in the present invention.

[0025] Further, mixing: after preheating the raw milk to 52±5°C, mix the materials except the probiotics into the raw milk and stir for 20-30 minutes until uniform.

[0026] Further, homogenization: the mixed material is homogenized under the conditions of 60-65° C. and a pressure of 180-220 bar.

[0027] Further, sterilization and fermentation: Sterilize the mixed mate...

Embodiment 3

[0031] Prepare raw materials: 899.9kg of raw milk, 99kg of maltitol, 0.1kg of mogroside, and 1kg of probiotics. Among them, the probiotics are Lactobacillus delbrueckii subspecies bulgaricus, Streptococcus thermophilus, Bifidobacterium lactis, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, Lactococcus lactis Mixture of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetyl, Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium longum. It should be noted that the weight ratio of various probiotics is not limited in the present invention.

[0032] Further, mixing: after preheating the raw milk to 45±5°C, mix the materials except probiotics into the raw milk and stir for 20-30 minutes until uniform.

[0033] Further, homogenization: the mixed material is homogenized under the conditions of 50-55° C. and a pressure of 200-250 bar.

[0034] Further, sterilization and fermen...

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PUM

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Abstract

The embodiment of the invention provides cane sugar-free composite probiotic yogurt and a preparation method thereof. The yogurt is made of the following basic components in parts by weight: 899-999.89 parts of raw milk, 0.1-100 parts of a natural sweet substance and 0.01-1 part of probiotics, wherein the probiotics comprise at least ten types of probiotics. The preparation method comprises stepsof material mixing, homogenization, sterilization, fermentation and canning. By adopting the yogurt, demands of customers on health and good taste of yogurt can be met.

Description

technical field [0001] The invention relates to yogurt and a preparation method thereof, in particular to a sucrose-free compound probiotic yogurt and a preparation method thereof. Background technique [0002] At present, there are fewer yogurt products that are sucrose-free. Moreover, the existing sucrose-free yogurt products have a sour taste or are added with artificially synthesized sweetening substances to increase sweetness, which cannot effectively meet consumers' demand for healthy and delicious sucrose-free yogurt. [0003] In addition, the existing sucrose-free yogurt products usually only add 1-2 kinds of probiotics, and the content of active probiotics is relatively low. Therefore, the existing yogurt products cannot effectively regulate the balance of intestinal flora, and thus cannot play the role of promoting nutrient absorption and maintaining intestinal health, and cannot significantly improve human health. Contents of the invention [0004] The purpose...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/123A23C9/13
CPCA23C9/127A23C9/1234A23C9/1238A23C9/1307A23V2400/125A23V2400/137A23V2400/145A23V2400/113A23V2400/147A23V2400/165A23V2400/173A23V2400/175A23V2400/169A23V2400/231A23V2400/249A23V2400/413A23V2400/427A23V2400/513A23V2400/517A23V2400/519A23V2400/529A23V2400/531A23V2400/533
Inventor 苏本宪董丹张捷先
Owner 元气森林(北京)食品科技集团有限公司
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