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
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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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