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A kind of preparation method of yogurt powder, yogurt formula powder and yogurt powder

A technology of yogurt powder and formula powder, applied in the directions of dairy products, whey, application, etc., can solve the problems of no natural yogurt flavor and taste, no obvious human intestinal health effect, no lactic acid bacteria fermentation process, etc. Gut health, strong market demand prospects, the effect of improving taste

Active Publication Date: 2020-11-27
BEIJING SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the milk powder on the market is basically a product obtained by spray-drying raw milk or directly dry-blending skimmed powder, whey powder, whole milk powder, white sugar and other raw materials, and the product has a single flavor
Even though most of the yogurt powder products declared on the market are probiotics added in the late dry mixing process, they are not strictly yogurt powder. The product itself has not been fermented by lactic acid bacteria, and the product does not have the flavor and flavor of natural yogurt. Taste: Although probiotics were added to the product later, due to cost issues, the content of probiotics is very low, and the effect on improving human intestinal health is not obvious

Method used

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  • A kind of preparation method of yogurt powder, yogurt formula powder and yogurt powder
  • A kind of preparation method of yogurt powder, yogurt formula powder and yogurt powder
  • A kind of preparation method of yogurt powder, yogurt formula powder and yogurt powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] This embodiment provides a kind of yogurt powder, and this yogurt powder is prepared by the following steps:

[0044] (1) Mixing: add 700Kg purified water to the mixing tank, heat up to 60°C, add 100Kg whey powder, 80Kg skim milk powder, 60Kg whole milk powder, 50Kg maltodextrin, 10Kg polydextrose, 1.5Kg oligomer Galactose, 5Kg soybean lecithin, stir evenly.

[0045] (2) Hydration: Control the temperature at 50-55°C and let it stand for 1 hour to hydrate.

[0046] (3) Fermentation: Homogenize the feed solution at 20Mpa, sterilize at 90°C for 5 minutes, cool to 42°C, add starter, ferment until the pH value reaches 4.1-4.5, and stop the fermentation.

[0047] (4) Powder spraying: After the fermented yoghurt is homogenized at 16Mpa, it is directly spray-dried. The spray-drying conditions are: the inlet air temperature is 175°C, and the wind speed and flow rate are adjusted to an outlet temperature of 85°C.

[0048] Wherein, the whey powder is Irish D90 whey powder, the s...

Embodiment 2

[0051] Compared with Example 1, the only difference lies in: spray drying conditions: the inlet air temperature is 175°C, and the wind speed and flow rate are adjusted to the outlet temperature of 75°C.

[0052] The yogurt powder prepared in this example has a protein content of 17%, a water content of 3.2%, and a viable count of 2.2*10 8 cfu / g.

Embodiment 3

[0054] Compared with Examples 1 and 2, the only difference lies in: spray drying conditions: the inlet air temperature is 175°C, and the wind speed and flow rate are adjusted to an outlet temperature of 65°C.

[0055] The yogurt powder prepared in this example has a protein content of 17%, a water content of 4.8%, and a viable count of 5.6*10 8 cfu / g.

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Abstract

The invention provides yoghurt powder, yoghurt formula powder and a production method of the yoghurt powder; the yoghurt powder is made from, by weight, 5-15 parts of whey powder, 4-12 parts of skim milk powder, 2-10 parts of whole milk powder, 2-8 parts of maltodextrin, and 0.1-1.0 part of an emulsifying agent by fermenting. The yoghurt powder of the invention is given the natural yoghurt flavor through fermenting, is easy for a human body to digest and absorb, and is good for human intestinal health.

Description

technical field [0001] The invention relates to the technical field of milk powder, and more specifically relates to a preparation method of yogurt powder, yogurt formula powder and yogurt powder. Background technique [0002] At present, the milk powder on the market is basically a product obtained by spray-drying raw milk or directly dry-blending skimmed powder, whey powder, whole milk powder, white sugar and other raw materials, and the product has a single flavor. Even though most of the yogurt powder products declared on the market are probiotics added in the late dry mixing process, they are not strictly yogurt powder. The product itself has not been fermented by lactic acid bacteria, and the product does not have the flavor and flavor of natural yogurt. Taste: Although probiotics were added to the product later, due to cost issues, the content of probiotics is very low, and the effect on improving human intestinal health is not obvious. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C21/06A23C21/02A23C21/08
CPCA23C21/026A23C21/06A23C21/08
Inventor 陈历俊刘丰卢阳周伟明王婧宜郭慧青唐璐
Owner BEIJING SANYUAN FOOD
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