Probiotic-containing yoghourt block and preparation method thereof

A technology of yogurt cubes and probiotics, which is applied to milk preparations, other dairy products, bacteria used in food preparation, etc. It can solve the problems that the quantity cannot reach the efficacy value, probiotics are easy to inactivate, and are inconvenient to carry.

Pending Publication Date: 2021-04-30
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the fact that probiotics are easily inactivated in low-temperature yogurt products, the quantity cannot reach the efficacy value, and it is not easy to carry, etc.

Method used

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  • Probiotic-containing yoghourt block and preparation method thereof
  • Probiotic-containing yoghourt block and preparation method thereof
  • Probiotic-containing yoghourt block and preparation method thereof

Examples

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preparation example Construction

[0035] A preparation method of yoghurt block containing probiotics, the preparation method comprises the steps of:

[0036] (1) Heat raw milk to 45°C, add part of sucrose, stir to dissolve, heat up to 65°C, homogenize to obtain feed liquid A;

[0037] (2) Sterilize and cool the feed liquid A obtained in step (1) to obtain feed liquid B;

[0038] (3) Inoculate the starter into the feed liquid B obtained in step (2), ferment, and cool to obtain the feed liquid C;

[0039] (4) Dissolve the remaining sucrose, maltodextrin, skimmed milk powder, desalted whey milk powder, edible starch, pectin, and essence in water of the same weight, mix evenly, homogenize, sterilize, and cool to obtain feed liquid D;

[0040] (5) mixing the feed liquid D obtained in step (4) with the feed liquid C obtained in step (3) to obtain feed liquid E;

[0041] (6) Pour the material liquid E obtained in step (5) into a mold, and place it in a quick-freezing chamber to obtain a freeze-dried block.

[0042...

Embodiment 1

[0074] 1. Raw material formula (see Table 1):

[0075] The raw material formula of table 1 embodiment 1

[0076]

[0077] 2. Adopt technical scheme two to prepare yogurt block, the method is as follows:

[0078] (1) Reconstitute whole milk powder reconstituted milk to 1000ml and heat to 45°C, add sucrose, edible starch and pectin, keep warm and stir for 30 minutes to obtain base reconstituted milk;

[0079] (2) The base material reconstituted milk obtained in step (1) is subjected to two-stage homogenization, the pressure of the first-stage homogenization is 18 MPa, the pressure of the second-stage homogenization is 5 MPa, and the temperature is 60°C. The homogenized reconstituted milk was sterilized at 90°C for 5 minutes. The sterilized reconstituted milk is cooled to 40°C for use;

[0080] (3) Put the starter (Streptococcus thermophilus and Lactobacillus acidophilus) into the feed liquid obtained in step (2) after cooling at the same time, and stir in the fermenter for...

Embodiment 2

[0087] 1. Raw material formula (see Table 2):

[0088] The raw material formula of table 2 embodiment 2

[0089]

[0090] 2. Adopt the method of technical scheme three to prepare yogurt block, the preparation method is as follows:

[0091] (1) Heat reconstituted whole milk powder to 45°C, add sucrose, skimmed milk powder, maltodextrin, desalted whey powder, and edible starch, and keep stirring for 30 minutes to obtain base milk;

[0092] (2) The base material milk obtained in step (1) is subjected to two-stage homogenization, the pressure of the first-stage homogenization is 19 MPa, the pressure of the second-stage homogenization is 1 MPa, and the homogenization temperature is 60°C. The homogenized base milk was sterilized at 85°C for 15 minutes. The sterilized base milk is cooled to 40°C for use;

[0093] (3) Put the starter (Streptococcus thermophilus and Lactobacillus acidophilus) into the material liquid obtained in step (2) after cooling, and stir in the fermenter f...

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Abstract

The invention discloses a probiotic-containing yogurt block and a preparation method thereof. The yogurt block comprises the following raw materials in percentage by mass: 66.18-78.68% of raw milk, 9.73-11.39% of sucrose, 2.85-3.38% of maltodextrin, 3.24-3.86% of skimmed milk powder, 2.05-2.44% of desalted whey milk powder, 1.26-1.49% of edible starch, 0.10-0.12% of pectin, 0.0026-0.0031% of leavening agent, 0-0.033% of essence and the supplementing water to 100%. the raw milk is one or two of milk and reconstituted milk; the leavening agent is one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus thermophilus, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus casei, bifidobacterium animalis, bifidobacterium lactis and the like. The probiotic-containing yoghourt block disclosed by the invention is high in probiotic content, long in shelf life and convenient to carry.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a probiotic-containing yoghurt block and a preparation method thereof. Background technique [0002] Probiotics can effectively maintain the microecological balance of the intestinal tract. Studies have found that artificial supplementation of active beneficial bacteria can not only regulate the imbalance of intestinal microecology, make it tend to balance, restore and maintain human health. Probiotics can also secrete some antigenic substances to activate and strengthen the intestinal immune system; they can also promote intestinal peristalsis and help digestion; and inhibit the growth of spoilage bacteria. However, if probiotics are in the presence of a large amount of free water, if the low temperature is not controlled, they will be easily inactivated, thereby reducing their probiotic effect. [0003] Common low-temperature yogurt is a kind of milk produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C1/08
CPCA23C9/1234A23C9/1238A23C1/08A23V2400/11A23V2400/125A23V2400/123A23V2400/515A23V2400/175A23V2400/169A23V2400/531A23V2400/249
Inventor 揭良苏米亚刘振民贾宏信陈文亮齐晓彦徐致远
Owner BRIGHT DAIRY & FOOD CO LTD
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