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Microbial powder, infant yoghourt and preparation method thereof

A technology of microbial bacteria and infants, which is applied in the field of infant yogurt and its preparation and microbial powder, can solve the problem that yogurt is not suitable for infants and young children, and achieve the effects of stable product properties, delicate state, and reasonable fermentation time

Active Publication Date: 2013-12-25
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem solved by the present invention is to provide a kind of microbial powder, infant yogurt and its preparation method in order to overcome the defect that the existing yogurt is not suitable for infants

Method used

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  • Microbial powder, infant yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043]Preheat 250g of fresh skim milk to 45°C, add 63g of desalted whey powder with a whey protein content of 12%, add 70g of white sugar, stir for 20min, add 62g of cream (fat content 37%), mixed vegetable oil 8.8g, structured oil (OPO) 3.6g, stirred for 20min, homogenized for the first time, added water to 1000g, preheated to 55°C, and homogenized for the second time, homogenized pressure was 17MPa, sterilized at 90°C Cool to 42°C for 5 minutes, add microbial powder (Streptococcus thermophilus STI-13 and Streptococcus thermophilus Body-3 at a ratio of 1:1 according to the number of colony forming units (cfu)) 1×10 6 cfu / mL, fermented for 8 hours, cooled to 23°C, and filled.

Embodiment 2

[0045] Preheat 300g of fresh skim milk to 55°C, add 30g of whey protein powder with a whey protein content of 34%, 65g of white sugar, stir for 30min, add 55g of cream (fat content of 37%), 10g of mixed vegetable oil, and structured oil (OPO) 6g, stir for 28min, perform the first homogenization, add water to 1000g, preheat to 65°C, perform the second homogenization, the homogenization pressure is 20MPa, sterilize at 90°C for 5min, cool to 42°C , add microbial powder (Streptococcus thermophilus (Streptococcus thermophilus) STI-13 and (Streptococcus thermophilus) Body-3, the ratio of colony forming units (cfu) is 1:4) 2×10 6 cfu / mL, ferment for about 7 hours, cool to 23°C, and fill.

Embodiment 3

[0047] Preheat 280g of fresh skim milk to 50°C, add 25g of whey protein powder with a whey protein content of 34%, 60g of white sugar, stir for 26min, add 48g of cream (fat content of 37%), 12g of mixed vegetable oil, and structured oil (OPO) 8g, stir for 25min, perform the first homogenization, add water to 1000g, preheat to 65°C, perform the second homogenization, the homogenization pressure is 20MPa, sterilize at 90°C for 5min, cool to 38°C , add microbial powder (Streptococcus thermophilus (Streptococcus thermophilus) STI-13 and (Streptococcus thermophilus) Body-3, the ratio of colony forming units (cfu) is 1:2) 1.5×10 6 cfu / mL, ferment for about 12 hours, cool to 23°C, and fill.

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Abstract

The invention discloses a microbial powder, an infant yoghourt and a preparation method thereof. The microbial powder comprises a compound microbial powder of streptococcus thermophilus STI-13 and streptococcus thermophilus Body-3 at a ratio of 1:1 to 1:4 by colony forming unit quantity. The infant yoghourt obtained by fermentation by using the microbial powder is free of D-lactic acid, and the protein component, the fat structure component and the fatty acid component are all similar to those of breast milk, therefore the infant yoghourt can be favorably digested and assimilated by infants.

Description

technical field [0001] The invention relates to the field of food, in particular to a microbial powder, infant yoghurt and a preparation method thereof. Background technique [0002] Probiotics are live bacteria that can exert an effective effect on the health of the eater through ingestion of an appropriate amount. They can improve the structure of the intestinal flora, promote the proliferation of beneficial bacteria in the intestinal tract, and inhibit the growth of harmful bacteria. So far, the probiotics that scientists have discovered can be roughly divided into three categories, including: Lactobacillus: Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus germanus subsp. bulgaricus, Lactobacillus plantarum, etc.; Bifidobacteria : Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium adolescent, etc.; Probiotics are widely used in dairy products, functional foods and pharmaceuticals because of their beneficial functions. ...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C9/123C12R1/465
Inventor 韩梅刘振民郭本恒徐致远
Owner BRIGHT DAIRY & FOOD
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