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Freeze-dried yoghurt powder and manufacturing method thereof

A production method and technology of yogurt powder, applied in milk preparations, dairy products, applications, etc., can solve problems such as inability to store for a long time, short shelf life of yogurt, bad flavor, etc., and achieve convenient consumption, smooth and uniform taste, and wide practicability Effect

Inactive Publication Date: 2017-02-08
新疆玉昆仑天然食品工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After yogurt became a daily diet, people began to pay attention to the use of additives such as gelatin and thickeners. The market demanded yogurt without additives. At the same time, traditional yogurt had a short shelf life and could not be stored for a long time. Traditional yogurt powder and Yogurt is compared with bad local flavor, bad taste, therefore, needs badly a kind of preparation method of suitable yogurt powder

Method used

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  • Freeze-dried yoghurt powder and manufacturing method thereof
  • Freeze-dried yoghurt powder and manufacturing method thereof
  • Freeze-dried yoghurt powder and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment one: the preparation method of freeze-dried yoghurt powder

[0038]According to weight percentage, prepare fresh milk 40%-50%, whole milk powder 6%-9%, white granulated sugar 6%, galacto-oligosaccharide 1%, purified water 32%, mix evenly with agitator to prepare stock solution; Aseptically clean the colloid mill, suck the raw liquid into the colloid mill through the sanitary pump, pass through the colloid mill repeatedly for 3 times, preheat to 60°C, and transfer it to the storage tank through the homogenizer. The homogenization pressure of the first stage is 18MPa, and the Homogeneous pressure 8MPa; pump the emulsified stock solution into the sterilization tank, use steam heating method to sterilize at a constant temperature for 5 minutes at a pressure of 0.1MPa and a sterilization temperature of 90°C, cool to 43°C to maintain a constant temperature; pump the sterilized stock solution into stainless steel Fermentation tank, using lactic acid compound bacteri...

Embodiment 2

[0039] Embodiment two: the preparation method of freeze-dried yoghurt powder

[0040] According to weight percentage, configure fresh camel milk 50%, whole milk powder 9%, white granulated sugar 9%, galacto-oligosaccharide 1.5%, purified water 46%, mix uniformly with agitator to obtain stock solution; aseptic cleaning colloid mill , the raw liquid is sucked into the colloid mill through the sanitary pump, passed through the colloid mill repeatedly for 3 times, preheated to 65°C, passed through the homogenizer and transferred to the storage tank, the homogenization pressure of the first stage is 25MPa, and the homogenization pressure of the second stage is 12MPa; Pump the emulsified stock solution into a sterilization tank, use the steam heating method to sterilize at a constant temperature for 10 minutes at a pressure of 0.3MPa and a sterilization temperature of 95°C, and cool to 45°C to maintain a constant temperature; pump the sterilized stock solution into a stainless steel ...

Embodiment 3

[0041] Embodiment three: the preparation method of freeze-dried yoghurt powder

[0042] By weight percentage, configure fresh donkey milk 45%, whole milk powder 7%, white granulated sugar 8%, galacto-oligosaccharide 1.1%, purified water 35%, mix with agitator and make stock solution; Aseptic cleaning colloid mill , the raw liquid is sucked into the colloid mill through the sanitary pump, passed through the colloid mill repeatedly for 3 times, preheated to 62°C, passed through the homogenizer and transferred to the storage tank, the homogenization pressure of the first stage is 20MPa, and the homogenization pressure of the second stage is 9MPa; Pump the emulsified stock solution into the sterilization tank, use the steam heating method to sterilize at a constant temperature of 6 minutes at a pressure of 0.15MPa and a sterilization temperature of 92°C, and cool to 44°C to maintain a constant temperature; pump the sterilized stock solution into a stainless steel fermentation tank,...

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Abstract

The invention discloses a freeze-dried yoghurt powder and a manufacturing method thereof. The manufacturing method comprises the following steps: preparing a stock solution, which comprises the following components in percentage by weight: 40 to 50% of fresh milk, 6 to 9% of whole milk powder, 6 to 9% of white granulated sugar, 1 to 1.5% of galacto-oligosaccharide, and 32 to 46% of purified water; emulsifying and sterilizing the stock solution, carrying out fermentation by using composite lactobacilli, heating the stock solution to a temperature of 30 to 55 DEG C at a speed of 1 to 3 DEG C per hour under a vacuum degree of 5-10 Pa, and maintaining the temperature for 6-8 hours to obtain the freeze-dried yoghurt powder. The production efficiency of the manufacturing method is high. The produced yoghurt powder does not contain any additive, is uniform, and has a milk white color and attractive luster. After the yoghurt powder is brewed, the fragrance is rich, the taste is fine and smooth, and the yoghurt powder has a cheese flavor. The results of performance tests show that the yoghurt powder has a certain protective effect on mouse livers chemically damaged by CCL4, the activities of GSH-Px and SOD are prominently improved, the MDA content is obviously reduced, the contents of ALT and AST are reduced, and the yoghurt powder is practical.

Description

technical field [0001] The invention belongs to the technical field of milk powder production technology, and more specifically, the invention relates to the technical field of a method for preparing freeze-dried yoghurt powder. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, inoculates beneficial bacteria into milk after pasteurization, after fermentation, and then cools and fills. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also decomposes lactose and protein in milk, making it easier for the human body to digest and absorb. During the fermentation process, lactic acid bacteria can also produce vitamins necessary for human nutrition, such as VB1 and VB2. , VB6, VB12, etc. According to research reports, yogurt has the effects of promoting gastric juice secretion, increasing appetite, promoting and ...

Claims

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Application Information

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IPC IPC(8): A23C9/123
CPCA23C9/1232
Inventor 张明
Owner 新疆玉昆仑天然食品工程有限公司
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