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Preparation method of high-activity yogurt powder and high-activity yogurt powder

A technology of highly active acid and yogurt powder, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of insufficient number of probiotics, poor taste, loss of nutrients, etc., to achieve rich nutrients, Good taste and extended shelf life

Active Publication Date: 2017-09-05
青海藏源上草牧业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Traditional fermentation technology and drying technology cause problems such as loss of nutrients, poor taste, and insufficient number of probiotics. It is necessary to develop a new yogurt powder preparation process to ensure the high activity and high nutrition of yogurt powder

Method used

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  • Preparation method of high-activity yogurt powder and high-activity yogurt powder
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  • Preparation method of high-activity yogurt powder and high-activity yogurt powder

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preparation example Construction

[0035] According to one aspect of the present invention, a kind of preparation method of high active yoghurt powder is provided, comprising the following steps:

[0036] (a) homogenizing, sterilizing and cooling the raw milk;

[0037] (b) Fermentation: (b1) Fermenting the inoculated strains for 4-6 hours at 35-44°C to obtain palatable yoghurt; (b2) fermenting the inoculated strains for 8-12 hours at 35-44°C to obtain live strain-type yoghurt;

[0038] (c) Spray-drying: Spray-dry the taste-type yogurt, the inlet air temperature of the spray-drying is 170-200°C, and the outlet air temperature is 70-90°C to obtain the taste-type yogurt powder; the sprayed taste-type yogurt powder does not release , continue to spray-dry live bacteria-type yoghurt, the spray-drying air inlet temperature is 30-40°C, and the outlet air temperature is 20-30°C; cold air drying is carried out at 5-15°C to obtain high-activity yoghurt powder.

[0039] In step (a), the raw material milk is conventionall...

Embodiment 1

[0088] A method for preparing yogurt powder, comprising the following steps:

[0089] (a) Homogenize raw milk at 60°C and 15MPa, sterilize at 130°C for 3 seconds, and cool to 40°C;

[0090] (b) fermentation:

[0091] (b1) Inoculation strain 1×10 8 cfu / g, fermented at 35°C for 6 hours, cooled to 10°C to obtain mouth-feeling yogurt; the strain is a mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus at a ratio of 1:3;

[0092] (b2) Inoculation strain 1×10 8 cfu / g, fermented at 35°C for 12 hours, cooled to 10°C to obtain live strain yogurt; the strain is a mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus at a ratio of 1:1;

[0093] (b3) Concentrate the raw milk to a water content of 40%, add 0.6wt% pectin after sterilization, and inoculate 1×10 8 cfu / g, ferment at 35°C for 8 hours, cool to 10°C to obtain a viscosity type yogurt with a viscosity of 100mPa·s; the strain is a mixed strain of Lactobacillus bulgaricus and Streptococcus th...

Embodiment 2

[0096] A method for preparing yogurt powder, comprising the following steps:

[0097] (a) Homogenize raw milk at 70°C and 20MPa, sterilize at 140°C for 2 seconds, and cool to 50°C;

[0098] (b) fermentation:

[0099] (b1) Inoculation strain 1×10 10 cfu / g, fermented at 44°C for 4 hours, cooled to 15°C to obtain mouth-feeling yogurt; the strain is a mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus at a ratio of 1:4;

[0100] (b2) Inoculation strain 1×10 10 cfu / g, fermented at 44°C for 8 hours, cooled to 15°C to obtain live strain yogurt; the strain is a mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus at a ratio of 1:2;

[0101] (b3) Concentrate the raw milk to a water content of 60%, add 0.7wt% xanthan gum after sterilization, and inoculate 1×10 10 cfu / g, ferment at 44°C for 6 hours, cool to 15°C to obtain a viscosity type yogurt with a viscosity of 120mPa·s; the strain is a mixed strain of Lactobacillus bulgaricus and Streptoco...

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Abstract

The invention provides a preparation method of high-activity yogurt powder and high-activity yogurt powder, which relate to the technical field of dairy fermentation process. The preparation method of the yogurt powder comprises the following steps: (a) homogenizing, sterilizing and cooling raw milk; (b) inoculating a culture, fermenting for 4 to 6 h at 35 to 44 DEG C, and obtaining mouthfeel type yogurt; inoculating a culture, fermenting for 8 to 12 h at 35 to 44 DEG C to obtain variable organism-type yogurt; and (c) spray drying the mouthfeel type yogurt, controlling the air inlet temperature at 170 to 200 DEG C, and controlling the air outlet temperature at 70 to 90 DEG C; preserving the sprayed mouthfeel type yogurt powder, continuously spray drying the variable organism-type yogurt, controlling the air inlet temperature at 30 to 40 DEG C, and controlling the air outlet temperature at 20 to 30 DEG C; and drying by virtue of cold air to obtain yogurt powder. The preparation method solves the problems that the yogurt prepared by the traditional process is poor in taste, the number of probiotics is insufficient and the like; by adopting the method provide by the invention, not only can the taste of the yogurt powder be ensured, but also more probiotics can be preserved, the shelf life of the yogurt powder is long, and the use is convenient.

Description

technical field [0001] The invention relates to the technical field of dairy fermentation technology, in particular to a method for preparing high-activity yogurt powder and high-activity yogurt powder. Background technique [0002] According to surveys around the world, people in longevity areas have the habit of drinking yogurt. This is because yogurt contains a large number of lactic acid bacteria, which can destroy the conditions for the survival of spoilage bacteria in the human body, enhance the digestive ability of the human gastrointestinal tract, and inhibit the growth of harmful bacteria. reproduce. Yogurt is deeply loved by people for its rich nutrition, easy digestion and absorption, pleasant fragrance, sweet and sour taste. However, fresh yogurt also has the disadvantages of low-temperature storage, inconvenient carrying and long-distance transportation, which affects the expansion of the consumption field of yogurt. [0003] Yogurt powder appeared later to so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C1/04
CPCA23C1/045A23C9/1232A23V2400/123A23V2400/249
Inventor 刘巍李迎科华尖本何健付甘守花阿明
Owner 青海藏源上草牧业有限公司
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