Sour milk powder containing chitosan

A technology of chitosan and yogurt powder, applied in milk preparations, dairy products, food preparation, etc., can solve problems such as short shelf life, inconvenient transportation and carrying, and affect the promotion of yogurt, and achieve long shelf life and convenient brewing , the effect of simple production method

Inactive Publication Date: 2005-08-03
黄恒燊
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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 liquid yogurt made by fermentation of fresh milk or reconstituted milk powder. It can be drunk directly and has a fresh taste, but it has the disadvantages of short shelf life, inconvenient storage, transportation and carrying, which affects the further development of yogurt. to promote
[0003] Disclosed in the Chinese patent document is the patent of the preparation method of a kind of yoghurt granule of public number CN1488269A, and it is the powdered yoghurt granule that active lactic acid bacteria freeze-dried powder, acidulant and milk powder are formed as basic components, has overcome many shortcomings of liquid yoghurt, However, there are disadvantages such as instant drinking and the use of citric acid as an acidulant with a single taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present invention is composed of the following components by weight: 4 parts of chitosan whose deacetylation degree is greater than 90% and whose average relative molecular weight is less than 10000, 70 parts of skimmed milk powder, 1.5 parts of acidulant, 10 parts of fruit pearl, active bifidus 3 parts of bacillus freeze-dried powder, 2.5 parts of fructooligosaccharide, 4 parts of stevioside, 0.8 parts of sodium tripolyphosphate, and 4.2 parts of vitamins.

[0028] The preparation method of the yoghurt powder of the present invention is to firstly mix the above-mentioned quantified various components, then fully mix them in a high-efficiency mixer, and carry out vacuum-filled nitrogen packing in a vacuum nitrogen-filled packaging machine to prepare the yoghurt powder of the present invention. Since the present invention contains active lactic acid bacteria, the yoghurt powder is preferably not subjected to heat or pressure during the processing of the final product....

Embodiment 2

[0032] The present invention is composed of the following components by weight: 5 parts of chitosan, 10 parts of whole milk powder, 60 parts of skimmed milk powder, 2 parts of acidulant, 6 parts of Chengzhen, 5 parts of active Lactobacillus bulgaricus freeze-dried powder, stevioside 4 parts, 3 parts of fructooligosaccharides, 0.8 parts of sodium tripolyphosphate, 4.2 parts of vitamins.

[0033] The degree of deacetylation of the chitosan used should be greater than 90%, and the weight average molecular weight should be less than 10000.

[0034] The preparation method of the yoghurt powder of the present invention is generally to fully mix quantitative basic components in a high-efficiency mixer, and carry out vacuum nitrogen-filled packaging in a vacuum nitrogen-filled packaging machine to prepare the yoghurt powder of the present invention. Since the present invention contains active lactic acid bacteria, the yoghurt powder is preferably not subjected to heat or pressure duri...

Embodiment 3

[0036] The invention is mainly composed of the following components by weight: 2 parts of chitosan, 75 parts of whole milk powder, 1.0 parts of acidulant, 10 parts of Guozhen, 3 parts of active lactic acid bacteria freeze-dried powder, 2 parts of sucrose, 2 parts of stevia, 2.5 parts of xylitol, 0.5 parts of sodium tripolyphosphate, and 2 parts of vitamins.

[0037] Wherein the lactic acid bacteria is a bacterial strain selected from Bifidobacterium, Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophilus.

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PUM

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Abstract

The sour milk powder containing chitosan consists of chitosan 1-5 weight portions, milk powder 50-80 weight portions, souring agent 0.5-5 weight portions, fruit juice powder 5-15 weight portions, freeze dried active lactic acid powder 1-5 weight portions, and may also contains taste regulating sweetener, fructose oligose, galactose oligose, soybean oligose, lactulose and maltose oligose. It is suitable for the growth of lactic acid bacteria, and its contained chitosan can regulate micro environment inside intestinal tract, preserve and promote digestion. There are several different recipes suitable for various people of different ages.

Description

technical field [0001] The invention relates to a health drink for brewing, in particular to a yoghurt powder containing chitosan. Background technique [0002] Yogurt containing active lactic acid bacteria is deeply loved by people for its unique flavor and rich nutrition, and has become an important one in people's healthy dietary drinks. The existing yogurt containing active lactic acid bacteria is liquid yogurt made by fermentation of fresh milk or reconstituted milk powder. It can be drunk directly and has a fresh taste, but it has the disadvantages of short shelf life, inconvenient storage, transportation and carrying, which affects the further development of yogurt. promote. [0003] Disclosed in the Chinese patent document is the patent of the preparation method of a kind of yoghurt granule of public number CN1488269A, and it is the powdered yoghurt granule that active lactic acid bacteria freeze-dried powder, acidulant and milk powder are formed as basic components...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/16A23L29/275
Inventor 黄恒燊
Owner 黄恒燊
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