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Sour milk granules

A technology for granules and yogurt, applied in the field of nutrition and health care diet, can solve the problems of affecting the health care effect of yogurt, short shelf life, high requirements, etc., and achieve the effects of maintaining and regulating the balance of intestinal flora, simple manufacturing process, and convenient brewing and diet.

Inactive Publication Date: 2004-04-14
刘佳明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing yogurt containing active lactic acid bacteria is a liquid yogurt made by fermenting fresh milk or milk powder reconstituted milk, but it has the disadvantages of short shelf life, inconvenient storage, transportation and carrying, which affects the further promotion of yogurt
People once carried out some improvements for this reason, publication number CN1105521A, once announced a kind of preparation method of freeze-dried yogurt powder, it is to obtain yogurt powder through 11 operations such as fresh milk through fermentation, freeze-drying, but because operation is too many, causes The survival rate of lactic acid bacteria is very low, which affects the health effect of yogurt, and has high requirements for fresh milk or milk powder used for fermentation. It should be milk without antibiotics and / or preservatives, otherwise the growth of lactic acid bacteria will be inhibited and the fermentation of lactic acid bacteria will be affected.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 Children's drinking type yogurt granule

[0025] The ingredients are weighed and mixed according to the following formula to provide the powdered form, children's drinkable version of the invention.

[0026] Whole milk powder 19g

[0027] Bifidobacterium freeze-dried powder 1g

[0028] Fructooligosaccharide 0.5g

[0029] Citric acid 0.8g

[0030] Sucrose 6g

[0031] Fragrance q.s.

[0032] Vitamins and minerals q.s.

[0033] Sodium hydroxymethylcellulose q.s.

[0034] Total 30g

[0035] The freeze-dried bifidobacteria powder is prepared as follows: inoculate the bifidobacterium strains in a conventional BS liquid medium, and perform anaerobic culture at 37° C. for 18-36 hours to obtain a bifidobacterium seed liquid. Inoculate the seed solution into a liquid growth medium (BS liquid medium) for growth (37°C, 24-48 hours, anaerobic), freeze-dry to obtain a freeze-dried powder of Bifidobacteria, in which Bifidobacteria live The number of bacteria is 1...

Embodiment 2

[0036] Embodiment 2 Elderly drinkable yoghurt granules

[0037] The ingredients are weighed and mixed according to the following formula to provide the powdered form, aged drink version of the present invention.

[0038] Skim milk powder 24.0g

[0039] Bifidobacterium freeze-dried powder 1.0g

[0040] Citric acid 0.6g

[0041] Fructooligosaccharide 1.0g

[0042] Fragrance q.s.

[0043] Vitamins and minerals q.s.

[0044] Sodium hydroxymethylcellulose q.s.

[0045] Total 30g

[0046] The preparation method of the bifidobacteria freeze-dried powder is as above.

Embodiment 3

[0047] Example 3 Ordinary drinking yogurt granules

[0048] The ingredients are weighed and blended according to the following formula to provide the powdered form, regular drink form of the invention.

[0049] Skim milk powder 8.0g

[0050] Whole milk powder 10.0g

[0051] Lactobacillus acidophilus freeze-dried powder 1.0g

[0052] Citric acid 0.8g

[0053] Fructooligosaccharide 1.0g

[0054] Sucrose 4.0g

[0055] Fragrance q.s.

[0056] Vitamins and minerals q.s.

[0057] Sodium hydroxymethylcellulose q.s.

[0058]Total 30g

[0059] The freeze-dried powder of Lactobacillus acidophilus is prepared as follows: Lactobacillus acidophilus strains are inoculated in conventional LBS liquid medium, and cultured at 37° C. for 18-36 hours to obtain Lactobacillus acidophilus seed liquid. Inoculate this seed solution in a liquid growth medium (LBS liquid medium) for growth (37°C, 24-48 hours), and freeze-dry to obtain a lyophilized powder of Lactobacillus acidophilus, which con...

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PUM

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Abstract

The invention is an pour milk powder, easy to dissolve in water to disperse into sour milk liquor, sourness tasty and nutrition rich. It contains lots of active lactobacilli, having many nutritious and health efficacies of adjusting the balance of bacteria group in intestines channel, reducing blood lipid, etc. It has advantages of long shelf life (above one year), convenient storage and carrying, simple eating and easy batch production.

Description

technical field [0001] The invention relates to a yogurt granule, which belongs to the field of nutrition and health care diet. Background technique [0002] Yogurt containing active lactic acid bacteria is favored by people for its unique flavor and rich nutrition. Existing yogurt containing active lactic acid bacteria is liquid yogurt made from fresh milk or milk powder reconstituted milk through fermentation, but has the disadvantages of short shelf life, inconvenient storage, transportation and carrying, which affects the further promotion of yogurt. People once carried out some improvements for this reason, publication number CN1105521A, once announced a kind of preparation method of freeze-dried yogurt powder, it is to obtain yogurt powder through 11 operations such as fresh milk through fermentation, freeze-drying, but because operation is too many, causes The survival rate of lactic acid bacteria is very low, which affects the health effect of yogurt, and has high r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/16
Inventor 刘佳明孙晶刘洛贤
Owner 刘佳明
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