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Probiotic fermented yoghourt and production process thereof

A production process and probiotic technology, applied in the direction of lactobacillus, bifidobacteria, milk preservation, etc., can solve the problems of reducing the nutritional level of yogurt products, reducing the metabolic activity of probiotics, affecting the taste of yogurt, etc., to alleviate lactose intolerance. Symptoms, lowering cholesterol levels, and improving gastrointestinal function

Pending Publication Date: 2020-07-24
北京和润乳制品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above existing technical solutions have the following defects: the shelf life of refrigerated yogurt is generally 14 to 21 days, and during the storage of yogurt, the live bacteria in the yogurt will continue to produce acid, and severe acidification will cause probiotics to reduce their metabolic activity or even inactivate , thereby reducing the nutritional level of yogurt products and affecting the taste of yogurt

Method used

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  • Probiotic fermented yoghourt and production process thereof
  • Probiotic fermented yoghourt and production process thereof
  • Probiotic fermented yoghourt and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A probiotic fermented yogurt, comprising the following raw materials: 20kg of skimmed milk powder, 5kg of whey protein powder, 10kg of cassava, 1kg of sucrose, 0.9kg of perilla leaf essential oil, 1.5kg of Lactobacillus bulgaricus, 1.5kg of Streptococcus thermophilus, pectin 0.5kg, 1.2kg of agar, 0.3kg of acetylated distarch phosphate, 0.4kg of diacetyl tartrate mono-diglyceride, and 40kg of purified water.

[0037] A production process of probiotic fermented yoghurt, specifically comprising the steps of:

[0038] Step 1. Clean the cassava, peel it, cut it into pieces, rinse it with running water for 15 minutes, pour it into pure water, boil it for 20 minutes, beat it, add a-high temperature amylase to the slurry for liquefaction, the amount of a-high temperature amylase added is 0.005kg, the liquefaction temperature is 95°C, and the liquefaction time is 60min;

[0039] Step 2. After the liquefaction is completed, add β-amylase to the slurry for saccharification. The a...

Embodiment 2

[0044] A probiotic fermented yogurt, comprising the following raw materials: 25kg of skimmed milk powder, 4kg of whey protein powder, 10kg of potatoes, 1.25kg of sucrose, 0.4kg of clove essential oil, 0.6kg of peppermint essential oil, 1.5kg of Lactobacillus bulgaricus, 1.5 kg of Streptococcus thermophilus kg, Lactobacillus casei 1kg, pectin 0.6kg, agar 1.4kg, acetylated distarch phosphate 0.5kg, diacetyl tartrate mono-diglyceride 0.5kg and purified water 45kg.

[0045] A production process of probiotic fermented yoghurt, specifically comprising the steps of:

[0046] Step 1. Clean the potatoes, peel them, cut them into pieces, rinse them with running water for 30 minutes, then pour them into pure water and boil them for 20 minutes before beating. Add a-high temperature amylase to the slurry for liquefaction. The amount of a-high temperature amylase added It is 0.008kg, the liquefaction temperature is 100℃, and the liquefaction time is 40min;

[0047] Step 2. After the liquef...

Embodiment 3

[0052] A probiotic fermented yogurt, comprising the following raw materials: 30kg of skimmed milk powder, 6.5kg of whey protein powder, 10kg of sweet potato, 1.5kg of sucrose, 0.3kg of cinnamon essential oil, 0.4kg of clove essential oil, 0.7kg of thyme essential oil, and 1.5kg of Lactobacillus bulgaricus , Lactobacillus casei 1kg, Bifidobacterium 1.5kg, pectin 0.8kg, agar 1.6kg, acetylated distarch phosphate 0.7kg, diacetyl tartrate mono-diglyceride 0.6kg and purified water 50kg.

[0053] A production process of probiotic fermented yoghurt, specifically comprising the steps of:

[0054] Step 1. Clean the sweet potatoes, peel them, cut them into pieces, rinse them with running water for 25 minutes, then pour them into pure water and boil them for 25 minutes before beating. Add a-high-temperature amylase to the slurry for liquefaction. The amount of a-high-temperature amylase is 0.01kg, the liquefaction temperature is 98°C, and the liquefaction time is 50min;

[0055] Step 2. ...

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Abstract

The invention relates to probiotic fermented yoghourt and a production process thereof, and relates to the technical field of yoghourt. The probiotic fermented yoghourt comprises the following components in parts by weight of 20-30 parts of milk powder, 4-6.5 parts of whey protein powder, 10-15 parts of potato plants, 1-1.5 parts of cane sugar, 0.9-1.6 parts of essential oil, 3-5 parts of fermentation strains, 0.5-0.8 part of pectin, 1.2-1.6 parts of agar, 0.3-0.7 part of acetylated distarch phosphate, 0.4-0.6 parts of diacetyl tartaric acid monoglyceride and diglyceride and 40-50 parts of purified water. By reducing the acidification phenomenon in the yoghourt storage process, the nutritional value of the yoghourt is improved, and the taste of the yoghourt is guaranteed.

Description

technical field [0001] The invention relates to the technical field of yogurt, in particular to a probiotic fermented yogurt and a production process thereof. Background technique [0002] Yogurt is a milk-based product. It was originally derived to extend the shelf life of milk. It not only retains all the shortcomings of milk, but also increases nutrients such as amino acids during the fermentation process of probiotics, which is conducive to digestion and absorption. . Yogurt is thick in texture, has a unique flavor, is rich in vitamins and minerals, and is an excellent source of calcium and protein. In addition to these nutritional values, yogurt has also shown a good auxiliary effect on certain gastrointestinal diseases, such as lactose intolerance, constipation and diarrhea. Yogurt not only overcomes the shortcomings of pure milk with a single taste, but also better reflects its huge health care effect, and is loved by more and more consumers, so more flavored yogurt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137A23C9/127A23C3/08
CPCA23C9/1307A23C9/137A23C9/1322A23C9/127A23C3/08A23V2400/125A23V2400/123A23V2400/51A23V2400/249
Inventor 贺超芸武洋程小贝
Owner 北京和润乳制品厂
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