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Method for preparing fermentation type yogurt powder

A yogurt powder and fermented technology, which is applied in the direction of dairy products, milk preservation, milk preparations, etc., can solve the problems that the active lactic acid bacteria content of the finished powder cannot be guaranteed, patients who eat cold food cannot eat, and storage and transportation are inconvenient. To achieve the effect of ensuring the survival of effective lactic acid bacteria, improving taste and flavor, and good flavor and taste

Inactive Publication Date: 2008-10-29
丁然
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the inventors have found that the existing liquid lactic acid bacteria yogurt and its preparation method have at least the following problems: the existing liquid active lactic acid bacteria yogurt must be stored in a refrigerated environment at 2-6°C, the shelf life is short, and storage and transportation are inconvenient , and cannot be heated, so that the elderly, too young children and patients who cannot eat cold food cannot eat
[0004] Because fermented yogurt contains a large amount of active bacteria, it is difficult to process it in the traditional way of producing milk powder. If the traditional method of powder spraying is used for processing, the yogurt is mixed with hot air at 120-160°C and then spray-dried. Active bacteria will be killed
There are also working starters made by adding screened and domesticated Streptococcus lactis and Lactobacillus to fresh milk to inoculate and ferment, and then freeze-dry to make yogurt powder after vacuum concentration, but there is no freeze protection measure during this vacuum freeze-drying , will cause the lactic acid bacteria to shrink, collapse and the surface will be severely damaged, and it cannot guarantee that the finished powder has a sufficient amount of active lactic acid bacteria

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment provides a method for preparing fermented yogurt powder, which can be used to prepare fermented sheep yogurt powder or fermented cow yogurt powder. The specific steps are as follows:

[0029] Raw material formula (by weight): 70-90 parts of fresh milk, 10-30 parts of skimmed milk powder, 0.1-0.2 parts of freeze-drying protective agent (F2), of which fresh milk and skimmed milk powder can be fresh milk of cow and sheep respectively Using cow and sheep skim milk powder as raw materials, cow and sheep fermented yogurt powder can be prepared respectively;

[0030] Process flow:

[0031] Ingredients-emulsification-homogenization-sterilization-inoculation fermentation-stirring-cooling and cooking-freeze-drying-packaging;

[0032] The production of fermented yogurt powder has higher requirements for raw milk and skimmed milk powder. The acidity of fresh milk is required to be below 18°T, the number of miscellaneous bacteria should not be higher than 500,000 / ml...

Embodiment 2

[0044] This embodiment provides a method for preparing fermented yogurt powder, which mainly uses fresh milk and skim milk powder as raw materials to prepare fermented yogurt powder. The method specifically includes:

[0045] Take 700kg of fresh milk, purify, sterilize and separate it, use 300kg of skimmed milk powder and 1kg of freeze-dried protective agent (F2) as raw materials;

[0046] Pour fresh milk into the batching tank and heat it to 65°C, add skim milk powder to fully mix, dissolve and emulsify the skim milk powder, turn on the vacuum equipment installed on the top of the tank to make the negative pressure in the tank be -0.08Mpa, after mixing The emulsion concentration is 38%, the air in the feed liquid is removed and the smell of mutton is removed to obtain an emulsion with a concentration of 40%;

[0047] Put the mixed emulsion into the homogenizer, homogenize, temperature: 60°C, pressure: 25Mpa;

[0048] The mixed emulsion is introduced into a plate heat exchang...

Embodiment 3

[0055] This embodiment provides a method for preparing fermented yogurt powder, which mainly uses fresh goat milk and skimmed goat milk powder as raw materials to produce fermented goat yogurt powder. The method specifically includes:

[0056] Get 800kg of fresh goat milk, purify, sterilize and separate it, use 200kg of skimmed goat milk powder and 2kg of freeze-dried protective agent (F2) as raw materials;

[0057] Pour fresh goat milk into the batching tank and heat to 63°C, add the skimmed goat milk powder to fully mix, dissolve and emulsify the skim goat milk powder, turn on the vacuum equipment installed on the top of the material tank, and make the negative pressure in the material tank be - 0.08Mpa, after mixing, the concentration of the mixed emulsion is 30%, and the air in the feed liquid is removed and the smell of mutton is removed to obtain a concentration of 32% emulsion;

[0058] Pour the emulsion into the homogenizer, homogenize, temperature: 63°C, pressure: 23M...

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Abstract

The invention discloses a preparation method for fermentation type yogurt powder. The method is carried out according to the following steps: batching- emulsifying- homogenizing- sterilizing- inoculating and fermenting- stirring- cooling and after ripening- freeze-drying- packaging, which is mainly that fresh milk is added into skimmed milk to produce yogurt, freeze-drying protective agent is added into the yogurt and vacuum freeze-drying is carried out to obtain the yogurt powder. The method has simple technique and low cost and can guarantee the quality of the yogurt powder obtained and the fermentation yogurt powder is more convenient for storing and transporting and water temperature for the reconstitution of the yogurt powder is 35 to 40 DEG C, which ensures eating to be more convenient.

Description

technical field [0001] The invention relates to a preparation technology of milk powder, in particular to a preparation method of fermented yogurt powder. Background technique [0002] Fresh milk or milk powder reconstituted milk is infused with active lactic acid bacteria and fermented at a certain temperature to produce delicious lactic acid bacteria yogurt. Yogurt can not only provide people with a variety of rich vitamins, minerals, and easily absorbed proteins and carbohydrates, but also the active lactic acid bacteria contained in it can produce many health functions for the human body. In addition, the calcium in yogurt generates calcium lactate under the action of lactic acid, which is easy for the body to absorb. Lactose is decomposed into lactic acid, which is the factor that makes yogurt have a unique sour taste and refreshing feeling, and the eater will not be lactose intolerant. With strong active lactic acid bacteria, it can also inhibit the growth of harmful...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C3/04
Inventor 丁然
Owner 丁然
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