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Kefir-flavor fermented milk ferment powder and preparation method thereof

A fermented milk and fermented powder technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of low-temperature storage, inconvenient carrying and long-distance transportation, etc., and achieve the effect of rich nutrients and high yield of active ingredients

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, Kefir flavored fermented milk has the disadvantages of low temperature preservation, inconvenient carrying and long-distance transportation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kefir flavor fermented milk fermented powder and a preparation method thereof, comprising the steps of:

[0021] 1) Prepare reconstituted milk: the parts by weight of each component are as follows: 21% skimmed milk powder, 7% white sugar, 0.8% yeast extract, and 71.2% water; mix the five components and homogenize to obtain reconstituted milk;

[0022] 2) Prepare medium: sterilize the reconstituted milk prepared in step 1) at 92°C for 5 minutes, then cool to 23°C, and use the sterilized reconstituted milk as the medium;

[0023] 3) Inoculation: insert the culture medium prepared in step 2) into the kefir probiotic group, and the inoculation amount of the kefir probiotic group is 4% of the weight of the reconstituted milk in the medium;

[0024] 4) Fermentation: ferment the medium inoculated in step 3) at 23°C for 24 hours to a pH value of 4.4 to form a fermentation broth;

[0025] 5) Blending: Add maltodextrin to the fermented liquid prepared in step 4), and then stir...

Embodiment 2

[0031] A kefir flavor fermented milk fermented powder and a preparation method thereof, comprising the steps of:

[0032] 1) Prepare reconstituted milk: the parts by weight of each component are as follows: 18% skim milk powder, 10% white sugar, 1% yeast extract, and 71% water; mix the five components and homogenize to obtain reconstituted milk;

[0033] 2) Preparation of medium: sterilize the reconstituted milk prepared in step 1) at 90°C for 5 minutes, then cool to 22°C, and use the sterilized reconstituted milk as the medium;

[0034] 3) Inoculation: insert the culture medium prepared in step 2) into the kefir probiotic population, and the inoculation amount of the kefir probiotic population is 3% of the weight of the reconstituted milk in the culture medium;

[0035] 4) Fermentation: ferment the medium inoculated in step 3) at 22°C for 24 hours to a pH value of 4.3 to form a fermentation broth;

[0036] 5) Blending: Add maltodextrin to the fermented liquid prepared in ste...

Embodiment 3

[0042] A kefir flavor fermented milk fermented powder and a preparation method thereof, comprising the steps of:

[0043] 1) Prepare reconstituted milk: the parts by weight of each component are as follows: 25% skim milk powder, 5% white sugar, 0.5% yeast extract, 69.5% water; mix the five components and homogenize to obtain reconstituted milk;

[0044] 2) Preparation of medium: sterilize the reconstituted milk prepared in step 1) at 95°C for 5 minutes, then cool to 25°C, and use the sterilized reconstituted milk as the medium;

[0045] 3) Inoculation: insert the culture medium prepared in step 2) into the kefir probiotic population, and the insertion amount of the kefir probiotic population is 5% of the weight of the reconstituted milk in the culture medium;

[0046] 4) Fermentation: ferment the medium inoculated in step 3) at 23°C for 18 hours to a pH value of 4.5 to form a fermentation broth;

[0047] 5) Blending: Add maltodextrin to the fermented liquid prepared in step 4...

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PUM

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Abstract

The invention discloses Kefir-flavor fermented milk ferment powder and a preparation method thereof. The preparation method comprises the following steps that (1) reconstituted milk is blended, specifically, skimmed milk powder, white granulated sugar, yeast extract and water are mixed, and homogenized to obtain the reconstituted milk; (2) a culture medium is prepared, specifically, the reconstituted milk prepared in the step (1) is sterilized and cooled, and the sterilized reconstituted milk is taken as the culture medium; (3) bacteria are inoculated, specifically, a Kefir probiotic group is inoculated into the culture medium prepared in the step (2); 4) fermentation is carried out, specifically, the culture medium inoculated in the step (3) is fermented to form fermentation liquor; (5) blending is carried out, specifically, maltodextrin is added into the fermentation liquor prepared in the step (4), and stirred to prepare uniform blended liquor; and (6) spray drying is carried out, specifically, the spray drying is carried out on the blended liquid prepared in the step (5) to obtain the Kefir-flavor fermented milk ferment powder. The prepared Kefir-flavor fermented milk ferment powder can be supplied to the market for the Kefir-flavor fermented milk ferment powder required for preparing Kefir-flavor fermented milk food.

Description

technical field [0001] The invention relates to a kefir-flavored fermented milk fermentation powder and a preparation method thereof. Background technique [0002] Kefir originated from the special diet of the ancient civilizations in the Caucasus Mountains. After a century of scientific research, it has been proved that it is a group of symbiotic and antibacterial groups that can promote human health. It is regarded as the oldest traditional probiotic food. But kefir-flavored fermented milk has the disadvantages of low-temperature storage, carrying and long-distance transportation. At the same time, when food companies, merchants or families prepare kefir-flavored fermented milk foods, they generally purchase kefir-flavored fermented milk products from the market and then process them. Traditional kefir-flavored fermented milk is in a liquid state, while Traditional "low moisture" food industries such as baking, candy and solid beverages are not suitable for the addition o...

Claims

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Application Information

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