Premix composition for improving taste and flavor of lactic acid bacteria yoghurt powder

A technology of lactic acid bacteria acid and composition, which is applied in the direction of food ingredients as taste improvers, dairy products, food science, etc. It can solve the problems of product taste and flavor influence, and achieve the effect of good aftertaste, good taste and pure sweetness

Inactive Publication Date: 2019-10-22
南昌群元科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

All of the above are yogurt powder and other food ingredients are simply mixed and processed into various yogurt foods. The sour taste and sour smell of yogurt powder have not been effectively treated to improve the taste and flavor of the processed product.
So up to now, there is no method of ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment one: the preparation of premix composition of the present invention

[0026] (1) Crush the Luo Han Guo into a coarse powder of about 10 meshes, add 8 times the amount of water to soak for 4 hours, heat to 80°C, keep warm for 2 hours, filter out the extract, add 4 times the amount of water to the residue, heat to 80°C, and keep warm for 1 hours, filter out the extract, combine the secondary extracts, concentrate under reduced pressure until the ratio of the concentrate to the Luo Han Guo powder is 5:1, refrigerate at low temperature for 24 hours, filter, and the filtrate is the Luo Han Guo extract;

[0027] (2) Pass 1 part of sucrose powder, 5 parts of fructose powder, 20 parts of maltitol, and 10 parts of sorbitol through a 100-mesh sieve, and mix evenly after sieving;

[0028] (3) Put the mixed powder of the above (2) in a fluidized bed granulator, blow and mix for 5 minutes, then spray 5 parts of prefabricated Luo Han Guo extract, atomization pressure 0.3Mp...

Embodiment 2

[0030] Embodiment two: the preparation of premix composition of the present invention

[0031] (1) Crush the Luo Han Guo into a coarse powder of about 10 meshes, add 8 times the amount of water to soak for 4 hours, heat to 80°C, keep warm for 2 hours, filter out the extract, add 4 times the amount of water to the residue, heat to 80°C, and keep warm for 1 hours, filter out the extract, combine the secondary extracts, concentrate under reduced pressure until the ratio of the concentrate to the Luo Han Guo powder is 5:1, refrigerate at low temperature for 24 hours, filter, and the filtrate is the Luo Han Guo extract;

[0032] (2) Pass 5 parts of sucrose powder, 1 part of fructose powder, 22 parts of maltitol, and 11 parts of sorbitol through a 100-mesh sieve, and mix evenly after sieving;

[0033] (3) Put the mixed powder of the above (2) in a fluidized bed granulator, blow and mix for 5 minutes, then spray 25 parts of prefabricated Luo Han Guo extract, atomization pressure 0.3M...

Embodiment 3

[0035] Embodiment three: the preparation of premix composition of the present invention

[0036] (1) Crush the Luo Han Guo into a coarse powder of about 10 meshes, add 8 times the amount of water to soak for 4 hours, heat to 80°C, keep warm for 2 hours, filter out the extract, add 4 times the amount of water to the residue, heat to 80°C, and keep warm for 1 hours, filter out the extract, combine the secondary extracts, concentrate under reduced pressure until the ratio of the concentrate to the Luo Han Guo powder is 5:1, refrigerate at low temperature for 24 hours, filter, and the filtrate is the Luo Han Guo extract;

[0037] (2) Pass 30 parts of sucrose powder, 10 parts of fructose powder, 18 parts of maltitol, and 9 parts of sorbitol through a 100-mesh sieve respectively, and mix evenly after sieving;

[0038] (3) Put the mixed powder of (2) above in a fluidized bed granulator, blow and mix for 5 minutes, then spray 15 parts of prefabricated Monk Fruit extract, atomization p...

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PUM

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Abstract

The invention relates to a premix composition for improving the taste and flavor of lactic acid bacteria yoghurt powder. According to the technical scheme, the premix composition is prepared from, byweight, 5-60 parts of sugar powder with saccharose and fructose, 1-40 parts of prebiotics powder with maltitol and sorbitol and 0.01-5 parts of mangosteen powder. The premix composition can have the effect of improving the taste and flavor of the lactic acid bacteria yoghurt powder.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a premix composition suitable for industrial production for improving the mouthfeel and flavor of lactic acid bacteria yoghurt powder and a preparation method thereof. Background technique [0002] Lactic acid bacteria are a kind of probiotics that are beneficial to the human intestinal tract, and have good curative effects on digestive system diseases such as abnormal intestinal fermentation, indigestion, enteritis, diarrhea and malnutrition. Inoculate lactic acid bacteria into fresh milk or skimmed milk. During fermentation into lactic acid bacteria yogurt, a large amount of acidic fermentation products such as lactic acid, butyric acid, isobutyric acid, fumaric acid, six-carbon fatty acid and succinic acid will be produced. , these organic acidic fermentation products can reduce the pH and Eh in the human intestine, resulting in an acidic environment in the intestine...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13A23C9/133A23G3/36A23G3/42A23G3/46A23G3/48A23L21/10A23L21/15
CPCA23C9/1232A23C9/1307A23C9/133A23G3/46A23G3/48A23G3/42A23G3/366A23G3/36A23L21/10A23L21/15A23V2002/00A23V2200/16A23V2200/14A23V2250/628A23V2250/606A23V2250/642A23V2250/6416A23V2250/21
Inventor 卢建中蔡宇卢昊崔滇珍
Owner 南昌群元科技有限公司
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