Sour milk powder containing chitosan

Abstract

The sour milk powder containing chitosan consists of chitosan 1-5 weight portions, milk powder 50-80 weight portions, souring agent 0.5-5 weight portions, fruit juice powder 5-15 weight portions, freeze dried active lactic acid powder 1-5 weight portions, and may also contains taste regulating sweetener, fructose oligose, galactose oligose, soybean oligose, lactulose and maltose oligose. It is suitable for the growth of lactic acid bacteria, and its contained chitosan can regulate micro environment inside intestinal tract, preserve and promote digestion. There are several different recipes suitable for various people of different ages.

Description

technical field [0001] The invention relates to a health drink for brewing, in particular to a yoghurt powder containing chitosan. Background technique [0002] Yogurt containing active lactic acid bacteria is deeply loved by people for its unique flavor and rich nutrition, and has become an important one in people's healthy dietary drinks. The existing yogurt containing active lactic acid bacteria is liquid yogurt made by fermentation of fresh milk or reconstituted milk powder. It can be drunk directly and has a fresh taste, but it has the disadvantages of short shelf life, inconvenient storage, transportation and carrying, which affects the further development of yogurt. promote. [0003] Disclosed in the Chinese patent document is the patent of the preparation method of a kind of yoghurt granule of public number CN1488269A, and it is the powdered yoghurt granule that active lactic acid bacteria freeze-dried powder, acidulant and milk powder are formed as basic components...

AI Technical Summary

Problems solved by technology

The existing yogurt containing active lactic acid bacteria is liquid yogurt made by fermentation of fresh milk or reconstituted milk powder. It can be drunk directly and has a fresh taste, but it has the disadvantages of short shelf life, inconvenient storage, transportation and carrying, which affects the further development of yogurt. to promote

[0003] Disclosed in the Chinese patent document is the patent of the preparation method of a kind of yoghurt granule of public number CN1488269A, and it is the powdered yoghurt granule that active lactic acid bacteria freeze-dried powder, acidulant and milk powder are formed as basic components, has overcome many shortcomings of liquid yoghurt, However, there are disadvantages such as instant drinking and the use of citric acid as an acidulant with a single taste.