Skim-flavor yogurt fermentation powder and preparation method therefor

A skim milk powder, baking powder technology, applied in dairy products, milk preparations, food science and other directions, can solve the problems of low-temperature storage, inconvenience in carrying and long-distance transportation, and achieve rich nutrients and high yield of effective ingredients. Effect

Pending Publication Date: 2021-04-20
SYNBIOTECH BIOTECHNOLOGY YANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the defatted flavored yogurt also has the disadvantages of low temperature storage, inconvenient portability and long-distance transportation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A defatted flavored yoghurt fermented powder and a preparation method thereof, comprising the steps of:

[0022] 1) Deploying reconstituted milk: the weight of each component is as follows: 25% skimmed milk powder, 5% white sugar, 0.7% edible glucose, 0.3% yeast extract, 69% water; mix the five components and homogenize get reconstituted milk;

[0023] 2) Preparation of medium: sterilize the reconstituted milk prepared in step 1) at 122°C for 20 minutes, then cool to 23°C, and use the sterilized reconstituted milk as the medium;

[0024] 3) Inoculation: insert the medium prepared in step 2) into defatted flavored lactic acid bacteria, and the amount of defatted flavored lactic acid bacteria inserted is 0.1% of the weight of the reconstituted milk in the medium;

[0025] 4) Fermentation: Ferment the medium inoculated in step 3) at 37°C for 36 hours to form a fermentation broth;

[0026] 5) Blending: Add maltodextrin to the fermented liquid prepared in step 4), and then...

Embodiment 2

[0032] A defatted flavored yoghurt fermented powder and a preparation method thereof, comprising the steps of:

[0033] 1) Deploy reconstituted milk: the parts by weight of each component are as follows: 20% skimmed milk powder, 9% white sugar, 1% edible glucose, 0.5% yeast extract, 69.5% water; mix the five components and homogenize get reconstituted milk;

[0034] 2) Preparation of medium: sterilize the reconstituted milk prepared in step 1) at 120°C for 25 minutes, then cool to 25°C, and use the sterilized reconstituted milk as the medium;

[0035] 3) Inoculation: insert the medium prepared in step 2) into defatted flavored lactic acid bacteria, and the amount of defatted flavored lactic acid bacteria inserted is 0.05% of the weight of the reconstituted milk in the medium;

[0036] 4) Fermentation: ferment the medium inoculated in step 3) at 38°C for 24 hours to form a fermentation broth;

[0037] 5) Blending: Add maltodextrin to the fermented liquid prepared in step 4), ...

Embodiment 3

[0043] A defatted flavored yoghurt fermented powder and a preparation method thereof, comprising the steps of:

[0044] 1) Deploying reconstituted milk: the weight of each component is as follows: 28% skimmed milk powder, 1% white sugar, 0.5% edible glucose, 0.05% yeast extract, 70.45% water; mix the five components and homogenize get reconstituted milk;

[0045] 2) Preparation of medium: sterilize the reconstituted milk prepared in step 1) at 125°C for 15 minutes, then cool to 22°C, and use the sterilized reconstituted milk as the medium;

[0046] 3) Inoculation: insert the medium prepared in step 2) into defatted flavored lactic acid bacteria, and the amount of defatted flavored lactic acid bacteria inserted is 0.2% of the weight of the reconstituted milk in the medium;

[0047] 4) Fermentation: ferment the medium inoculated in step 3) at 34°C for 48 hours to form a fermentation broth;

[0048] 5) Blending: Add maltodextrin to the fermented liquid prepared in step 4), and ...

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PUM

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Abstract

The invention discloses skim-flavor yogurt fermentation powder and a preparation method therefor. The method comprises the following steps: 1) remade milk blending: mixing dried skim milk, white granulated sugar, edible glucose, a yeast extract and water, and then, carrying out homogenization treatment, so as to obtain remade milk; 2) culture medium preparing: sterilizing the remade milk prepared in the step 1), then, carrying out cooling, and taking the sterilized remade milk as a culture medium; 3) inoculating: inoculating skim-flavor lactic acid bacteria with the culture medium prepared in the step 2); 4) fermenting: fermenting the inoculated culture medium obtained in the step 3) so as to form fermentation liquor; 5) blending: adding maltodextrin into the fermentation liquor prepared in the step 4), and carrying out stirring to thoroughly dissolve the maltodextrin, so as to prepare a uniform blended solution; and 6) spray drying: carrying out spray drying treatment on the blended solution prepared in the step 5), thereby obtaining the skim-flavor yogurt fermentation powder. The skim-flavor yogurt fermentation powder prepared by the method can be supplied to markets and is used for producing skim-flavor yogurt foods.

Description

technical field [0001] The invention relates to a defatted flavored yogurt fermented powder and a preparation method thereof. Background technique [0002] Skimmed flavored yogurt is a traditional fermented milk product, which contains a large amount of lactic acid bacteria, which can destroy the conditions for the survival of spoilage bacteria in the human body, enhance the digestive ability of the human gastrointestinal tract, and inhibit the growth and reproduction of harmful bacteria. It has rich nutritional value and Good health function. With the improvement of people's living standards and the popularity of health concepts, non-fat flavored yogurt is being loved by more and more people for its rich nutrition, easy digestion and absorption, low calorie, pleasant fragrance, sweet and sour taste. But the defatted flavored yoghurt also has the disadvantages of low temperature storage, carrying and long-distance transportation. At the same time, when food companies, merc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123A23L33/00
Inventor 杨锁华王霞王旭金世嘉许慈雪
Owner SYNBIOTECH BIOTECHNOLOGY YANGZHOU CO LTD
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