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Yoghurt powder and preparation method thereof

A technology of yogurt powder and milk powder, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of poor tolerance, poor stability, and high temperature resistance, so as to improve and adjust the balance of bacterial flora , ingredients natural effect

Pending Publication Date: 2020-08-28
武汉微康益生菌研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the yogurt powder currently available on the market, probiotics are limited to the compounding of Lactobacillus and Bifidobacterium species, and these bacteria generally have problems such as high temperature resistance and poor stability, especially after entering the intestinal tract, they are resistant to gastric acid, Bile salts are not well tolerated and easily inactivated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Weigh 40 parts of whole milk powder, 10 parts of desalted whey powder D40, 35 parts of xylitol, and 13 parts of polydextrose into a three-dimensional blender for 30 minutes, dry granulate for 20 minutes, and then sieve. Dry at 80°C for 3 hours to obtain granules; weigh 0.5 part of Streptococcus thermophilus powder, 0.5 part of Lactobacillus delbrueckii subsp. bulgaricus powder, 0.5 part of Bacillus coagulans BC99 powder and 0.1 part of vegetable milk Bacillus bacteria powder, 0.1 part of Lactobacillus rhamnosus bacteria powder, 0.1 part of Lactobacillus acidophilus bacteria powder, 0.1 part of Bifidobacterium longum bacteria powder, and 0.1 part of Bifidobacterium lactis bacteria powder were put into a three-dimensional mixer and mixed to obtain Bacteria powder mixture; the yogurt powder a is obtained by combining the granular material and the bacteria powder mixture.

[0035] The ratio of the yogurt powder a to water is 1:4, and fermented at 42°C for 6 hours to prepare...

Embodiment 2

[0037] Weigh 45 parts of whole milk powder, 10 parts of skimmed milk powder, 5 parts of desalinated whey powder D40, 25 parts of xylitol, and 13.95 parts of isomaltooligosaccharide and put them into a three-dimensional mixer for 45 minutes and mix them for 30 minutes. After dry granulation, sieve, and dry at 90°C for 2.5 hours to obtain granules; weigh 0.3 parts of Streptococcus thermophilus powder, 0.15 parts of Lactobacillus delbrueckii subsp. bulgaricus powder, and 0.3 parts of Bacillus coagulans BC99 bacterial powder, 0.1 part of Lactobacillus plantarum powder, 0.1 part of Lactobacillus rhamnosus bacterial powder, and 0.1 part of Lactobacillus acidophilus bacterial powder were mixed in a three-dimensional mixer to obtain a bacterial powder mixture; powder mix to obtain yogurt powder b.

[0038] The ratio of the yogurt powder b to water is 1:5, and fermented at 43°C for 8 hours to prepare a viable yogurt with a protein content of about 2.5%; the number of viable bacteria in...

Embodiment 3

[0040] Weigh 40 parts of whole milk powder, 30 parts of skimmed milk powder, 5 parts of desalted whey powder D50, 15 parts of xylitol, 4.4 parts of fructooligosaccharides, and 4.4 parts of inulin and mix them in a three-dimensional mixer for 60 minutes , sieved after 40 minutes of dry granulation, and dried at 105°C for 2 hours to obtain granules; weigh 0.6 parts of Streptococcus thermophilus powder, 0.3 parts of Lactobacillus delbrueckii subsp. 1 part of Bacillus coagulans BC99 bacteria powder, 0.05 part of Lactobacillus acidophilus powder, 0.05 part of Lactobacillus casei powder, 0.05 part of Bifidobacterium lactis powder, 0.05 part of Bifidobacterium infantis powder, put into the three-dimensional mixer Mix to obtain the bacterial powder mixture; combine the granular material and the bacterial powder mixture to obtain yogurt powder c.

[0041]The ratio of the yogurt powder c to water is 1:6, and fermented at 45°C for 10 hours to prepare a viable yogurt with a protein conten...

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PUM

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Abstract

The invention discloses yoghurt powder and a preparation method thereof, and relates to the technical field of yoghurt powder. The yoghurt powder comprises the following components: milk powder, wheypowder, xylitol, soluble dietary fiber, a fermentation strain, bacillus coagulans BC99 and composite probiotic powder. The bacillus coagulans BC99 in the yoghurt powder provided by the invention is acid-resistant, cholate-resistant, high-temperature-resistant and good in storage stability, and can enter intestinal tracts to promote proliferation of probiotics in the intestinal tracts, inhibit harmful bacteria, maintain balance of intestinal flora and improve immunity.

Description

technical field [0001] The invention relates to the technical field of yogurt powder, in particular to a yogurt powder and a preparation method thereof. Background technique [0002] In recent years, with the improvement of living standards and health awareness of Chinese residents, the status of dairy products in the dietary structure of residents has increased significantly. As a food with health functions, yogurt has the functions of balancing intestinal flora, removing cholesterol in serum, anti- Aging, reducing lactose intolerance, improving the body's absorption of calcium, phosphorus and iron and other nutritional and health effects are more favored by consumers. [0003] Currently commercially available yogurt is divided into two categories: low-temperature yogurt and normal-temperature yogurt according to the difference in process, that is, whether it is sterilized by heat treatment after fermentation. Low-temperature yogurt requires a complete cold chain system fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/13A23C9/16
CPCA23C9/1203A23C9/1307A23C9/16
Inventor 方曙光王娜姜瑛
Owner 武汉微康益生菌研究院有限公司
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