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A yoghurt powder

A technology for yogurt powder and milk powder, which is applied in milk preparations, dairy products, applications, etc., can solve the problems of short shelf life of yogurt and inconvenience to consumers, and achieve the effects of convenient storage, satisfying nutritional needs and alleviating symptoms of lactose intolerance.

Active Publication Date: 2010-09-29
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the shelf life of these yoghurts is very short, causing inconvenience to consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: the preparation of yoghurt powder

[0040] Formula: milk powder: 650 kg bacteria powder: 0.01 kg, wherein the bacteria powder includes Lactobacillus bulgaricus accounting for 40% of the total weight of the bacteria powder and 60% thermophilic lactobacillus streptococcus.

[0041] 1. Weighing: Weigh 650 kg of milk powder, 100 kg of sugar and 0.01 kg of bacterial powder by weight.

[0042] 2. Premixing: Mix the bacteria powder and a little milk powder with a sterilized small dry mixer,

[0043] 3. Dry mixing: Put the premixed material and the remaining milk powder into the dry mixing machine for mixing. White sugar can also be added in this step.

[0044] 4. Inspection: inspect the fat, protein, total number of bacteria, E. coli of yogurt powder,

[0045] 5. Nitrogen-filled packaging: the residual oxygen content of the finished product is below 0.5-9%.

Embodiment 2

[0046] Embodiment 2: the preparation of yogurt powder

[0047] Formula: milk powder: 700 kg white granulated sugar: 290 kg bacteria powder: 10 kg, wherein the bacteria powder includes Lactobacillus bulgaricus accounting for 55% of the total weight of the bacteria powder, 40% Lactobacillus acidophilus, and 5% Lactobacillus rhamnosus. All the other steps are the same as in Example 1.

Embodiment 3

[0048] Embodiment 3: the preparation of yogurt powder

[0049] Formula: milk powder: 900 kg, white granulated sugar: 450 kg, bacteria powder: 10 kg, wherein the bacteria powder includes Lactobacillus bulgaricus and 50% Lactobacillus acidophilus accounting for 50% of the total weight of the bacteria powder. All the other steps are the same as in Example 1.

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Abstract

The invention relates to a sour milk powder, which contains milk powder and bacterial powder, wherein it adds bacterial that ferment sour milk into the common milk powder. The invention has simple storage to ferment sour milk freely.

Description

technical field [0001] The invention relates to a yogurt powder which can be used for fermented yogurt. technical background [0002] Yogurt has been recognized by more and more consumers. The nutritional value of a cup of yogurt is greater than that of a cup of fresh milk. This is because about 20% of sugar and protein in milk are decomposed into small molecules (such as galactose and lactic acid, small peptides and amino acids, etc.). The fat content in milk is generally 3%-5%. After fermentation, the fatty acid in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce various vitamins necessary for human nutrition during the fermentation process, such as VB1, VB2, VB6, VB12, etc. Especially for people with lactose indige...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/123
Inventor 刘卉芳刘彪梅连杰
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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