CN104472695B - A kind of child form sour milk powder and preparation method thereof - Google Patents
A kind of child form sour milk powder and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of child form sour milk powder and preparation method thereof.The invention provides a kind of child form sour milk powder, it is free of stabilizer, and thickener, preservative, pigment and essence, the child form sour milk powder of every 100 parts of weight include following component：White granulated sugar or 0.001 part~1 part of 18.8 parts~49.879 parts of Icing Sugar, 50 parts~80 parts of milk powder, 0.01 part~0.1 part of B B-complex, 0.01 part~0.1 part of composite mineral matter, 0.1 part~1 part of nutrition fortifier and zymophyte powder freeze-dried powder；Zymogenic addition is 1 × 10 in every gram of child form sour milk powder6Cfu~1 × 1010The child form sour milk powder of the cfu present invention can provide nutriment needed for child growth, storage is convenient, reconstitute that restoration is good, viable count is high, easy to use, with the good prospect of marketing.
Description
Technical field
Present invention relates particularly to a kind of child form sour milk powder and preparation method thereof.
Background technology
Yoghurt is to access lactic acid bacteria after homogeneous, high temperature sterilization using supplementary materials such as pure fresh milk addition white granulated sugars to make pH
It is worth the fermentation type milk product declined.Yoghourt has positive effect to health, not only provides abundant protein and calcium, and
Active peptide therein and other nutritional ingredients are more perfect and are more easy to digest and assimilate, it is important that the fermentation of Lactis In Yoghurt is made
With, nutritional ingredient obtain improve while, also generate some physiological activators, harmful microbe can be controlled numerous
Grow, maintain gut flora balance, so as to prevent intestines problem, angiocardiopathy, the anti-aging, effect promoting longevity and give protection against cancer.
Yoghurt is to access lactic acid bacteria after homogeneous, high temperature sterilization using supplementary materials such as pure fresh milk addition white granulated sugars to make pH
It is worth the fermentation type milk product declined.Yoghourt has positive effect to health.At present, in the market fermented yoghourt majority be all with
Fresh milk is primary raw material, is formed using subculture or directly putting type fermented strain fermentation, and the shelf-life of these Yoghourts is short and needs
Refrigerate, being eaten to consumer makes troubles.
Existing sour milk powder is formulated by milk powder, bacterium powder and other supplementary materials.Although convenient and simple in making,
Restoring after fermentation Yoghourt using sour milk powder can cause product to produce granular sensation, caking, color and luster jaundice, and produce fragility texture.
The change of pH value after the classification of these influence factors including all milk solids and source, heating strength, heat treatment, leavening,
Cultivation temperature, these factors can all have undesirable effect to the quality of Yoghourt, sense organ, viable count and viscosity.Not only to consider
The indices such as the physicochemical property of sour milk products, microorganism, aesthetic quality meet national standard after recovery, it is also contemplated that it is sour
The evaluation of the qualities such as viable count, instant capacity and the Fermented of milk powder.In Chinese the tenth annual meeting of dairy processing industry association, to acid
The developing direction of milk is summarized.As people increasingly pay close attention to health, the new varieties of Yoghourt are convenient progressively towards natural, are good for
Health, functional direction is developed.At present for, China production Yoghourt powder product degree and technique imperfection, it is immature,
And it is still at an early stage.
Although in addition, domestic preparation method and recovery situation to sour milk powder has been in progress, for manufacture craft mistake
Influence in journey to nutriment and reset condition in the preservation of strain, product in milk powder is also less perfect, especially containing work
Property probiotics product easily influenceed no clear stipulaties for product stability and shelf-life by environmental factor, and it is domestic also
The product not being molded.
Above all the species of domestic sour milk powder is single, although existing sour milk powder brings convenience and hobby property
Benefit, but consumer is more favored in differently flavoured Yoghourt, and advocate natural, health, no added product philosophy.Now
The many stabilizers of product, the product of flavoring essence class can not increasingly meet the wish of consumer.Therefore the new varieties of sour milk powder
Gradually it is intended to that additive level is few towards the development trend by feature direction, especially children market, taste is more, sugar content
It is low, many dietary fibers, containing nutritional ingredient necessary to profitable probliotics and growth and development.And children can be met by developing nutritive value
The nutritional need of growth, storage be convenient, without stabilizer and flavoring essence, to reconstitute rear in good taste, live probiotic bacterial content high
Child form sour milk powder is current urgent problem.
The content of the invention
The technical problems to be solved by the invention are that the child form sour milk powder mode of production is more in order to overcome in the prior art
It is single, it is only limitted to be freeze-dried and more traditional dry blend process such as is spray-dried, all exists due to them, freeze drying equipment is held high
Expensive, operating process and technological parameter are complex, and the cycle is longer, and production cost is too big, existing sour milk powder product has restoration
It is bad, poor taste, viable count be not high, not comprehensive nutrition, without focusing on child nutrition demand and growth needs and need addition
The defect such as stabilizer and flavoring essence, and there is provided a kind of child form sour milk powder and preparation method thereof.The child form acid of the present invention
Milk powder can provide various nutriments needed for child growth, storage is convenient, reconstitute that restoration is good, viable count is high, user
Just, without additives such as stabilizer, thickener, preservative, pigment, essence, with the good prospect of marketing.
The invention provides a kind of child form sour milk powder, it is free of stabilizer, thickener, preservative, pigment and essence, often
The child form sour milk powder of 100 parts of weight includes following component：White granulated sugar or 18.8 parts~49.879 parts of Icing Sugar, 50 parts of milk powder~
80 parts, 0.01 part~0.1 part of B B-complex, 0.01 part~0.1 part of composite mineral matter, 0.1 part~1 part of nutrition fortifier, hair
0.001 part~1 part of yeast-like fungi powder freeze-dried powder；Zymogenic addition is 1 × 10 in every gram of child form sour milk powder6Cfu~1 ×
1010cfu。
In the present invention, described child form sour milk powder preferably also includes 0.001 part~1 part of probiotic powder and/or natural
1 part~5 parts of fruit powder.
In the present invention, described child form sour milk powder can also include 0.1 part~1 part of dietary fiber and/or dry cream 1
Part~10 parts；Described dietary fiber is preferably polyfructosan and galactooligosaccharide.
In the present invention, described milk powder is preferably comprised the one or more in whole milk powder, skimmed milk power and whey powder；
Described whole milk powder is preferably 15 parts~64 parts；Described skimmed milk power is preferably 15 parts~30 parts；Described whey
Powder is preferably 1 part~5 parts.
In the present invention, described white granulated sugar or Icing Sugar is preferably 30 parts~40 parts.
In the present invention, described natural fruit powder can be the conventional natural fruit powder in this area, preferably banaina, grass
Certain kind of berries powder, mango powder, coconut powder, apple powder, carrot meal, "Hami" melon powder, unusual fruit powder, lemon powder, blueberry powder, pears powder, blackcurrant
Powder, orange powder, cherry powder, pineapple powder, the one or more of peach powder and grape fruit powder.
In the present invention, described child form sour milk powder can also further comprise honey powder, and the consumption of described honey powder can
With to replace the natural fruit powder in part.
In the present invention, described nutrition fortifier refers to the natural or people added for enhancing nutrition in food
Work synthesis the food additives for belonging to natural nutrient scope, preferably taurine, lactoferrin, DHA, polyfructosan and
The one or more of galactooligosaccharide.
In the present invention, described B B-complex refers to vitamin conventional in the art, preferably VA、VD、VE、VK1、
VB1、VB6, nicotinic acid, folic acid, pantothenic acid and VCIn one or more.In described child form sour milk powder, described VAAddition
Preferably it is no more than 1000IU/g sour milk powders；Described VDAddition preferably be no more than 2800IU/g sour milk powders；Described VE
Addition preferably be no more than 40mg/g sour milk powders；Described VK1Addition preferably be no more than 0.4mg/g sour milk powders；Institute
The V statedB1Addition preferably be no more than 4000 μ g/g sour milk powders；Described VB6Addition preferably be no more than 3400 μ g/
G sour milk powders；The addition of described nicotinic acid is preferably no more than 20000 μ g/g sour milk powders；The addition of described pantothenic acid is preferable
Ground is no more than 12000 μ g/g sour milk powders；Described VCAddition preferably be no more than 500mg/g sour milk powders；Described folic acid
Addition preferably be no more than 1200 μ g/g sour milk powders.
In the present invention, described composite mineral matter refers to mineral matter conventional in the art, preferably iron and/or zinc.
In described sour milk powder, the addition of described zinc is preferably no more than 70mg/g sour milk powders, but is not zero；Described iron adds
Dosage is preferably no more than 90mg/g sour milk powders, but is not zero.
In the present invention, described zymophyte powder freeze-dried powder can use the normal fermentation bacterium powder freeze-dried powder in this area, institute
Zymophyte in the zymophyte powder freeze-dried powder stated is preferably streptococcus thermophilus (St.thermophilus) and/or Bulgaria
Lactobacillus (Lb.bulgaricus).
In the present invention, the probiotics in described probiotic powder is preferably bifidobacterium infantis
(Bifidobacteriuminfantis), bifidobacterium longum (Bifidobacteriumlongum), bifidobacterium bifidum
(Bifidobacteriumbifidum), bifidobacterium adolescentis (Bifidobacteriumadolescentis), bifidobacterium breve
(Bifidobacterium breve), animal bifidobacteria (Bifid bacterium animalis) BB-12, newborn bifid bar
Bacterium (Bifidobacteriumlactis), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus rhamnosus
One or more in (Lactobacillus rhamnosus) and Lactobacillus casei (Lactobacillus.casei)；More preferably
Ground is Bifidobacterium (Bifid bacterium animalis) BB-12, bifidobacterium lactis (Bifidobacteriumlactis)
One or both of with lactobacillus acidophilus (Lactobacillus acidophilus).
In the present invention, described child form sour milk powder is preferably comprised following components：Whole milk powder, skimmed milk power, white sand
Sugared (or Icing Sugar), oil-bound distemper, zymophyte powder freeze-dried powder, natural fruit powder, honey powder and probiotic powder；Described natural fruit powder is banana
Powder, strawberry powder, mango powder, coconut powder, apple powder, carrot meal, "Hami" melon powder, unusual fruit powder, lemon powder, blueberry powder, pears powder,
One or more in blackcurrant powder, orange powder, cherry powder, pineapple powder, peach powder and grape fruit powder；In described zymophyte powder freeze-dried powder
The preferred streptococcus thermophilus of zymophyte and/or lactobacillus bulgaricus；Probiotics in described probiotic powder is Bifidobacterium
(Bifid bacterium animalis) BB-12, bifidobacterium lactis (Bifidobacteriumlactis) and lactobacillus acidophilus
One or both of (Lactobacillus acidophilus).
In the present invention, described child form sour milk powder more preferably includes following components：Whole milk powder, skimmed milk power, white sand
Sugared (or Icing Sugar), dry cream, zymophyte powder freeze-dried powder, natural fruit powder, honey powder, B B-complex, composite mineral matter, probiotics
Powder and dietary fiber；Described natural fruit powder is banaina, strawberry powder, mango powder, coconut powder, apple powder, carrot meal, Hami
In melon powder, unusual fruit powder, lemon powder, blueberry powder, pears powder, blackcurrant powder, orange powder, cherry powder, pineapple powder, peach powder and grape fruit powder
It is one or more；Described B B-complex is VA、VD、VE、VK1、VB1、VB6, nicotinic acid, folic acid, pantothenic acid and VCIn one kind or many
Kind；Described composite mineral matter is the one or more in iron, zinc, calcium, copper, iodine and selenium；In described zymophyte powder freeze-dried powder
The preferred streptococcus thermophilus of zymophyte and/or lactobacillus bulgaricus；The preferred bifid bar of probiotics in described probiotic powder
The newborn bar of bacterium (Bifid bacterium animalis) BB-12, bifidobacterium lactis (Bifidobacteriumlactis) and acidophilus
One or both of bacterium (Lactobacillus acidophilus)；Described dietary fiber is polyfructosan and oligomeric half
Lactose.
In the present invention, described child form sour milk powder is mainly for 6~36 months infants and 3-12 Sui children.
Present invention also offers the preparation method of above-mentioned child form sour milk powder, it comprises the following steps：
(1) premix：First by zymophyte powder freeze-dried powder and milk powder according to mass ratio 1:10~1:50 are well mixed, and are premixed
The milk powder of freeze-dried powder containing zymophyte powder afterwards；
(2) it is dry-mixed：By the milk powder of freeze-dried powder containing zymophyte powder obtained in step (1) and remaining dried milk according to mass ratio 1:15
~1:25 are well mixed, and obtain child form sour milk powder.
In step (1), the time of described mixing is preferably 15 minutes~30 minutes.
In step (2), the time of described mixing is preferably 10 minutes~15 minutes.
In the present invention, the raw material beyond zymophyte powder freeze-dried powder and milk powder can be added in step (2).
In step (1), the step of preferably also preparing before premix including raw material, first by white granulated sugar or Icing Sugar, milk powder, battalion
Support the raw material weighings such as hardening agent, B B-complex, composite mineral matter and zymophyte powder freeze-dried powder good standby.Then carry out again pre-
It is mixed.
After step (2), preferably also include using packaging of aluminium foil bag, the step of vacuumizing.
Yoghourt obtained by the child form sour milk powder of the present invention is directly added water with child form sour milk powder, after reconstituting out, and is protected
Temperature 4~6 hours, fruit, honey or dessert that addition is liked etc..Without any additive in raw material, pure natural local flavor, formula is strict
Proportioning, cooks for immediate consumption, and absolute is fresh, and natural activity bacterial content is high, with abundant nutritive value.Without any stabilizer,
The additives such as thickener, preservative, pigment, essence, are real beneficial bacterium fermented yoghourts.Genuine Yoghourt, when drinking
Carve and assorted delicious Yoghourt is modulated into according to personal taste addition honey, white sugar, fruit etc..
Present invention also offers the application method of described child form sour milk powder, its can for method 1. or method 2.：
Method is 1.：Described child form sour milk powder is weighed with water according to mass ratio 1:10~1:5, rushed with 40 DEG C~50 DEG C water
Adjust.Fermented, fermented 5~6 hours at a temperature of 40 DEG C~45 DEG C, until having whey precipitation, 2~6 DEG C of temperature on liquid level
The lower after fermentation of degree 8~12 hours.
Method is 2.：Described child form sour milk powder is weighed with water according to mass ratio 1:10~1:5, opened with 40 DEG C~50 DEG C temperature
Water is added and reconstituted, and solution is stirred, and is added with 90 DEG C~100 DEG C warm waters in fermentation tank and is carried out heat-preservation fermentation 5-6
Hour, until having whey precipitation on liquid level, it is placed in after fermentation 8~12 hours at a temperature of 2~6 DEG C of refrigerator.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition, can be combined, and produce the present invention each preferably
Example.
Agents useful for same and raw material of the present invention are commercially available.
In the present invention, described room temperature refers to environment temperature, is 15 DEG C~20 DEG C.
The positive effect of the present invention is：
1st, child form sour milk powder of the invention, abundant nutritive value can meet the nutritional need of child growth, compare city
Yoghourt storage on field is convenient, more there is the various nutriments needed for child growth, without any stabilizer, thickener, prevents
Additives such as rotten agent, pigment, essence, and viable count is high, can utilize child form Yoghourt at any time according to the eating habit of consumer
Powder is fermented, while allowing every consumer to enjoy the happy of yoghourt of doing it yourself.Solve existing child form sour milk powder kind
Class is single, not comprehensive nutrition, without focusing on child nutrition demand and growth needs and need addition stabilizer and flavoring essence
Etc. defect.
2nd, the present invention is in addition to production technology and formula, the physicochemical property of sour milk products, microorganism, sense organ matter after recovery
The indices such as amount meet national standard, and child form sour milk powder the quality such as viable count, instant capacity and Fermented
Evaluation is above like product, is very beneficial to the storage and commercialized production and utilization of product, is opened with good market
Hair prospect.
3rd, child form sour milk powder of the invention is using Yoghourt as nutrition carrier form, without any thickener, emulsifying agent, food
With essence or spices, method is easily operated in the family, and is protruded to intelligence, eyesight and exempted from while full nutrition is provided
The lifting of epidemic disease power, while promoting skeleton development, prevents diarrhoea, constipation from strengthening human body intestinal canal function.Moreover, the child form of the present invention
Sour milk powder enhances vitamin, mineral matter, dietary fiber, DHA, lactoferrin, taurine, and the nutrition fortifier of probiotics etc. can
While thinking offer more comprehensive nutrition, Yoghourt reconstitutes that restoration is good, and natural fruit powder can more strengthen the mouthfeel of Yoghourt, battalion
Foster reinforcing can also promote the absorption of probiotics, and viable count is high, can utilize child form acid at any time according to the eating habit of consumer
Milk powder is fermented, while allowing every consumer to enjoy the happy of yoghourt of doing it yourself.Therefore the child form Yoghourt of the present invention
Powder is a kind of child nutrition carrier of family type of very high-quality from yoghourt.
4th, the present invention uses dry pigmentation, with mixing machinery by various raw material dry mixeds, at the same add lactic acid bacteria powder, it is prebiotic
Bacterium powder and nutrition fortifier.The main advantage of this method can not only save the complex process of spray drying, save energy consumption, drop
Low production cost, accelerates the production cycle, is additionally avoided that the heating to bacterium powder and nutrition fortifier, improve viable count and
The full price efficiency of product.
Embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to described reality
Apply among a scope.The experimental method of unreceipted actual conditions in the following example, conventionally and condition, or according to business
Product specification is selected.
In following embodiments, the source of portion of material and equipment is as follows：
Whole milk powder：Permanent natural group company product；
Skimmed milk power：Permanent natural group company product；
Whey powder：Permanent natural group company product；
Natural fruit powder：NATUREX Products；
Zymophyte powder freeze-dried powder：Danisco (China) Products；
Probiotic powder：Danisco (China) Products；
Dry cream：Shanghai Lai Que bio tech ltd product；
White granulated sugar：Harbin David's sugar industry Co., Ltd product；
Icing Sugar：Ao Ling food (Shanghai) Co., Ltd. product.
B B-complex, composite mineral matter：Encourage into nutrition product Science and Technology Co., Ltd. in Shanghai；
Lactoferrin：Shanghai Tong Yuan food technologies Co., Ltd；
DHA：Pan Asia dairy products (Shanghai) Co., Ltd.；
Taurine：Encourage into nutrition product Science and Technology Co., Ltd. in Shanghai；
Natural fruit powder：NATUREX Products
Polyfructosan：De Biou trade Co., Ltds
Galactooligosaccharide：Shanghai Sibei Biological Technology Co., Ltd
Assay balance, electronic balance, constant incubator.
The organoleptic examination of child form sour milk powder：With reference to GB19302-2010 to the color and luster of solidification type yoghourt, flavour, smell,
Structural state is tested.Color and luster and structural state：Take appropriate amount of sample slowly to pour into 50mL beakers, observed under natural light
Color and luster and structural state.Smell and flavour：Appropriate amount of sample is taken in 50mL beakers, then first smelling is gargled with warm water, then
Taste the flavour of sample.
Child form sour milk powder viable count is detected：
Milk powder is treated that test sample is first placed 1~2 hour at room temperature, so that its temperature is identical with room temperature.Weigh 10g samples
The shaken well in 90mL physiological saline.Absorption 0.5mL is added to 4.5mL centrifuge tubes, and (concentration is 10-1) dilute suspension step by step
Liquid, choosing appropriate dilution, (this experiment typically chooses 10-3、10-4With 10-5) solution 0.2mL move into MRS agar cultures respectively
In base plate, 72h is cultivated in 37 DEG C of anaerobic culture boxes.Culture dish of the clump count between 30-300 is chosen to be counted.
The detection method of child form sour milk powder acidity：
PH is determined：Directly determined with pH meter.
Titratable acidity：10mL acidified milks are taken, 20mL distilled water dilutings are used, the phenolphthalein solution of 2 drops 1% is added, uses 0.1mol/
LNaoH standard liquids are titrated, and are calculated gill and are pinched that degree (° T), produce the Yoghourt in the titratable acidity at a certain moment that ferments.
The instant capacity research evaluation method of child form sour milk powder：
Brew：Accurately weigh 34g child forms sour milk powder to be reconstituted with 250mL40 DEG C of water, observation reconstitutes situation (punching after agitation
Agglomerate is whether there is after tune, cup bottom whether there is precipitation).
The texture characteristic assay method of child form sour milk powder：
Texture analysis is carried out to the Yoghourt after fermentation with Texture instrument.
Embodiment 1
The formula of the child form sour milk powder of natural original flavor taste：(in terms of the dry powder of 1kg child form sour milk powders)
| Raw material | Consumption (g) |
| Whole milk powder | 615 |
| Whey powder | 30 |
| Dry cream | 50 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| White granulated sugar | 300 |
| B B-complex | 0.5 |
| Composite mineral matter | 0.6 |
| Taurine | 0.5 |
| Lactoferrin | 0.4 |
| DHA | 0.5 |
| Amount to | 1000 |
Above-mentioned raw materials are simply dry-mixed, produce the child form sour milk powder of natural original flavor taste.
Embodiment 2
The formula of the child form sour milk powder of mango taste：(in terms of the dry powder of 1kg child form sour milk powders)
| Raw material | Consumption (g) |
| Whole milk powder | 550 |
| Whey powder | 20 |
| Dry cream | 40 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| White granulated sugar | 335 |
| B B-complex | 0.5 |
| Composite mineral matter | 0.6 |
| Taurine | 0.5 |
| Lactoferrin | 0.4 |
| DHA | 0.5 |
| Mango powder | 50 |
| Amount to | 1000 |
Above-mentioned raw materials are simply dry-mixed, produce the child form sour milk powder of mango taste.
Embodiment 3
The formula of the child form sour milk powder of strawberry taste：(in terms of the dry powder of 1kg child form sour milk powders)
| Raw material | Consumption (g) |
| Whole milk powder | 600 |
| Whey powder | 20 |
| Dry cream | 10 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| White granulated sugar | 315 |
| B B-complex | 0.5 |
| Composite mineral matter | 0.6 |
| Taurine | 0.5 |
| Lactoferrin | 0.4 |
| DHA | 0.5 |
| Strawberry powder | 50 |
| Amount to | 1000 |
Above-mentioned raw materials are simply dry-mixed, produce the child form sour milk powder of strawberry taste.
Embodiment 4
The formula of the child form sour milk powder of coconut taste：(in terms of the dry powder of 1kg child form sour milk powders)
| Raw material | Consumption (g) |
| Whole milk powder | 600 |
| Whey powder | 20 |
| Dry cream | 40 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| White granulated sugar | 300 |
| B B-complex | 0.5 |
| Composite mineral matter | 0.6 |
| Taurine | 0.5 |
| Lactoferrin | 0.4 |
| DHA | 0.5 |
| Coconut powder | 35 |
| Amount to | 1000 |
Above-mentioned raw materials are simply dry-mixed, produce the child form sour milk powder of coconut taste.
Embodiment 5
The formula of the child form sour milk powder of banana：(in terms of the dry powder of 1kg child form sour milk powders)
Above-mentioned raw materials are simply dry-mixed, produce the child form sour milk powder of banana flavored piece.
Embodiment 6
The formula of the child form sour milk powder of apple+carrot taste：(in terms of the dry powder of 1kg child form sour milk powders)
| Raw material | Consumption (g) |
| Whole milk powder | 600 |
| Whey powder | 20 |
| Dry cream | 40 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| White granulated sugar | 305 |
| B B-complex | 0.5 |
| Composite mineral matter | 0.6 |
| Taurine | 0.5 |
| Lactoferrin | 0.4 |
| DHA | 0.5 |
| Apple powder | 15 |
| Carrot meal | 15 |
| Amount to | 1000 |
Above-mentioned raw materials are simply dry-mixed, produce the child form sour milk powder of apple+carrot taste.
Embodiment 7
The formula of the child form sour milk powder of grape taste：(in terms of the dry powder of 1kg child form sour milk powders)
Above-mentioned raw materials are simply dry-mixed, produce the child form sour milk powder of grape taste.
Embodiment 8
The child form sour milk powder formula of "Hami" melon+Chinese grooseberry taste：(in terms of the dry powder of 1kg child form sour milk powders)
| Raw material | Consumption (g) |
| Whole milk powder | 550 |
| Whey powder | 20 |
| Dry cream | 65 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| White granulated sugar | 350 |
| B B-complex | 0.5 |
| Composite mineral matter | 0.6 |
| Taurine | 0.5 |
| Lactoferrin | 0.4 |
| DHA | 0.5 |
| "Hami" melon powder | 5 |
| Unusual fruit powder | 5 |
| Amount to | 1000 |
Above-mentioned raw materials are simply dry-mixed, produce the child form sour milk powder of "Hami" melon+Chinese grooseberry.
Embodiment 9
The child form sour milk powder formula of lemon+honey taste：(in terms of the dry powder of 1kg child form sour milk powders)
Above-mentioned raw materials are simply dry-mixed, produce the child form sour milk powder of lemon+honey.
The child form sour milk powder of the blueberry taste of embodiment 10：(in terms of the dry powder of 1kg child form sour milk powders)
| Raw material | Consumption (g) |
| Whole milk powder | 600 |
| Whey powder | 20 |
| Dry cream | 40 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| White granulated sugar | 300 |
| B B-complex | 0.5 |
| Composite mineral matter | 0.6 |
| Taurine | 0.5 |
| Lactoferrin | 0.4 |
| DHA | 0.5 |
| Blueberry powder | 35 |
| Amount to | 1000 |
Above-mentioned raw materials are simply dry-mixed, produce the child form sour milk powder of blueberry taste.
The child form sour milk powder of the blackcurrant taste of embodiment 11 (in terms of the dry powder of 1kg child form sour milk powders)
| Raw material | Consumption (g) |
| Whole milk powder | 600 |
| Whey powder | 20 |
| Dry cream | 45 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| White granulated sugar | 320 |
| B B-complex | 0.5 |
| Composite mineral matter | 0.6 |
| Taurine | 0.5 |
| Lactoferrin | 0.4 |
| DHA | 0.5 |
| Blackcurrant powder | 10 |
| Amount to | 1000 |
Above-mentioned raw materials are simply dry-mixed, produce the child form sour milk powder of blackcurrant taste.
The child form sour milk powder of the pears taste of embodiment 12 (in terms of the dry powder of 1kg child form sour milk powders)
Above-mentioned raw materials are simply dry-mixed, produce pears taste child form sour milk powder.
The child form sour milk powder of the sweet orange taste of embodiment 13 (in terms of the dry powder of 1kg child form sour milk powders)
| Raw material | Consumption (g) |
| Whole milk powder | 570 |
| Whey powder | 20 |
| Dry cream | 45 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| White granulated sugar | 330 |
| B B-complex | 0.5 |
| Composite mineral matter | 0.6 |
| Lactoferrin | 0.4 |
| Taurine | 0.5 |
| DHA | 0.5 |
| Orange powder | 30 |
| Amount to | 1000 |
Above-mentioned raw materials are simply dry-mixed, produce the child form sour milk powder of sweet orange taste.
The child form sour milk powder of 14 apples of embodiment+banana flavored piece (in terms of the dry powder of 1kg child form sour milk powders)
Above-mentioned raw materials are simply dry-mixed, produce child form sour milk powder.
Embodiment 15
Low-fat child form sour milk powder：(in terms of the dry powder of 1kg child form sour milk powders)
| Raw material | Consumption (g) |
| Whole milk powder | 395 |
| Whey powder | 50 |
| Skimmed milk power | 150 |
| Dry cream | 100 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| White granulated sugar | 300 |
| B B-complex | 0.5 |
| Composite mineral matter | 0.6 |
| Lactoferrin | 0.4 |
| Taurine | 0.5 |
| DHA | 0.5 |
| Amount to | 1000 |
Above-mentioned raw materials are simply dry-mixed, produce low-fat child form sour milk powder.
The many dietary fiber child form sour milk powders of the low fat of embodiment 16：(in terms of the dry powder of 1kg child form sour milk powders).
| Raw material | Consumption (g) |
| Whole milk powder | 280 |
| Whey powder | 26 |
| Skimmed milk power | 280 |
| Dry cream | 100 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| White granulated sugar | 300 |
| B B-complex | 0.5 |
| Composite mineral matter | 1 |
| Polyfructosan | 5 |
| Galactooligosaccharide | 5 |
| Amount to | 1000 |
Above-mentioned raw materials are simply dry-mixed, produce the child form sour milk powder of many dietary fibers of low fat.
The probiotics original type child form sour milk powder of embodiment 17：(in terms of the dry powder of 1kg child form sour milk powders)
Above-mentioned raw materials are simply dry-mixed, produce probiotics original type child form sour milk powder.
The probiotics nutrition reinforced type child form sour milk powder of embodiment 18：(in terms of the dry powder of 1kg child form sour milk powders)
| Raw material | Consumption (g) |
| Whole milk powder | 330 |
| Whey powder | 40 |
| Skimmed milk power | 280 |
| Dry cream | 36 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| Probiotics | 0.5 |
| White granulated sugar | 300 |
| B B-complex | 0.5 |
| Composite mineral matter | 0.6 |
| Lactoferrin | 0.4 |
| Taurine | 0.5 |
| Polyfructosan | 5 |
| DHA | 1 |
| Galactooligosaccharide | 3 |
| Amount to | 1000 |
Above-mentioned raw materials are simply dry-mixed, produce probiotics nutrition reinforced type child form sour milk powder.
The probiotics fruit-flavor type child form sour milk powder of embodiment 19：(in terms of the dry powder of 1kg child form sour milk powders)
Above-mentioned raw materials are simply dry-mixed, produce probiotics fruit-flavor type child form sour milk powder.
Effect example result
First, the sensory evaluation for the Yoghourt that child form sour milk powder of the invention makes
Sensory evaluation, using surface moisture, solid sense, smooth feeling, palatability are carried out by 10 valuation officers (5 male 5 female)
As organoleptic indicator and corresponding evaluation criterion, 1 is shown in Table.First, by the Yoghourt made of child form sour milk powder of the present invention from
Random code sign sample is taken out in refrigerator, valuation officer is presented at random.All evaluation procedures are all having white light and controllable
Carried out in the sensory evaluation laboratory of environment.In evaluation procedure, prepare one glass of water and gargle and clean tooth.Each sample repeats three
It is secondary.
Yoghourt and the results of sensory evaluation of common fermentation Yoghourt that the child form sour milk powder of the present invention of table 1 makes
From the results shown in Table 1：The yoghurt example that all child form sour milk powders make in all embodiments of the invention
Compared with common fermentation yoghurt example, it is as good as in Analyses Methods for Sensory Evaluation Results, even better, from surface moisture, solid sense is smooth
Sense, four aspects of palatability are scored, and the scoring that the Yoghourt that present invention gained child form sour milk powder makes is obtained is higher, product
Quality more facilitates, stable.
2nd, pH and the detection of acidity of Yoghourt and common fermentation Yoghourt that child form sour milk powder of the invention makes
PH and the detection of acidity of the Yoghourt that the child form sour milk powder of the present invention of table 2 makes with common fermentation Yoghourt
Not less than 70 ° T of acidity are defined as to the acidity of finished product Yoghourt in the national standard GB2746-1999 promulgated for 1999, and
The consumption habit Yoghourt acidity of common people is between 70.00~100.00 ° of T.As can be seen that acidity is still conformed to from the result of table 2
The consumption habit of people, and pH value is substantially corresponding with its acidity value, pH value is higher, and its acidity value is lower, lower its of pH value
Acidity value is higher.
3rd, the viable count detection of child form sour milk powder
The viable count detection of the child form sour milk powder of the present invention of table 3
As can be seen that under cryogenic (0 DEG C~4 DEG C) from the result of table 3, viable count extension over time and slightly
Decline, the influence that the order of magnitude is not decayed to sour milk powder fermented yoghourt is not very big, and the quality preservation of product is stable.
4th, the comparison of the texture characteristic of child form sour milk powder and common sour milk
The texture characteristic measurement result of the child form sour milk powder of table 4 and common sour milk
As can be seen that difference is little compared with common sour milk after the making of child form sour milk powder from the result of table 4.Hardness with it is bright
Aobvious to be higher than common sour milk, other characterisitic parameter gap amplitudes are not fairly obvious, demand of China consumer to Yoghourt quality mouthfeel
Understand, what it is it is generally desirable to acquisition is that coagulability is good, and denseness is larger, and with the sour milk products of certain viscosity, necessarily smooth mouthfeel,
It is reflected in the higher hardness number of the upper needs of texture characteristic parameter and viscosity value.From the point of view of from the side, Yoghourt of the invention
Powder meets the demand of popular taste.
Claims (9)
1. a kind of child form sour milk powder, it is characterised in that：Described child form sour milk powder without stabilizer, thickener, preservative,
Pigment and essence, the child form sour milk powder of every 100 parts of weight are made up of following component：White granulated sugar or Icing Sugar 18.8 parts~49.879
Part, 50 parts~80 parts of milk powder, 0.01 part~0.1 part of B B-complex, 0.01 part~0.1 part of composite mineral matter, nutrition fortifier
0.1 part~1 part and 0.001 part~1 part of zymophyte powder freeze-dried powder, 0.1 part -1 part of dietary fiber, probiotic powder 0.001 part~1
Part, 1 part~10 parts of dry cream, natural fruit powder and/or 1 part -5 parts of carrot meal and honey powder, the consumption of described honey powder are used
To replace the natural fruit powder in part and/or carrot meal；Zymogenic addition is 1 × 10 in every gram of child form sour milk powder6Cfu~1
×1010cfu；Described nutrition fortifier is one kind or many of taurine, lactoferrin, DHA, polyfructosan and galactooligosaccharide
Kind；Described B B-complex is VA、VD、VE、VK1、VB1、VB6, nicotinic acid, folic acid, pantothenic acid and VCIn it is a variety of；Described is compound
Mineral matter is iron and zinc；Zymophyte in described zymophyte powder freeze-dried powder for streptococcus thermophilus (S.thermophilus) and/
Or lactobacillus bulgaricus (L.bulgaricus)；Probiotics in described probiotic powder is bifidobacterium infantis
(Bifidobacteriuminfantis), bifidobacterium longum (Bifidobacteriumlongum), bifidobacterium bifidum
(Bifidobacteriumbifidum), bifidobacterium adolescentis (Bifidobacteriumadolescentis), bifidobacterium breve
(Bifidobacterium breve), animal bifidobacteria (Bifid bacterium animalis), bifidobacterium lactis
(Bifidobacteriumlactis) the newborn bar of BB-12, lactobacillus acidophilus (Lactobacillus acidophilus), rhamnose
One or more in bacterium (Lactobacillus rhamnosus) and Lactobacillus casei (Lactobacilluscasei)；
Its preparation method comprises the following steps：
(1) premix：First by zymophyte powder freeze-dried powder and milk powder according to mass ratio 1:10~1:50 are well mixed, after being premixed
The milk powder of freeze-dried powder containing zymophyte powder；
(2) it is dry-mixed：By the milk powder of freeze-dried powder containing zymophyte powder obtained in step (1) and remaining dried milk according to mass ratio 1:15~1:
25 and raw material in addition to zymophyte powder freeze-dried powder and milk powder be well mixed, obtain child form sour milk powder.
2. child form sour milk powder as claimed in claim 1, it is characterised in that：Described dietary fiber is polyfructosan and oligomeric
Galactolipin.
3. child form sour milk powder as claimed in claim 1, it is characterised in that：Described milk powder includes whole milk powder, defatted milk
One or more in powder and whey powder；And/or, described white granulated sugar or Icing Sugar are 30 parts~40 parts.
4. child form sour milk powder as claimed in claim 1, it is characterised in that：
Described natural fruit powder is banaina, strawberry powder, mango powder, coconut powder, apple powder, "Hami" melon powder, unusual fruit powder, lemon
Powder, blueberry powder, pears powder, blackcurrant powder, orange powder, cherry powder, pineapple powder, the one or more of peach powder and grape fruit powder.
5. child form sour milk powder as claimed in claim 3, it is characterised in that：In described child form sour milk powder, described VA's
Addition is no more than 1000IU/g sour milk powders；Described VDAddition be no more than 2800IU/g sour milk powders；Described VEAddition
Amount is no more than 40mg/g sour milk powders；Described VK1Addition be no more than 0.4mg/g sour milk powders；Described VB1Addition not
More than 4000 μ g/g sour milk powders；Described VB6Addition be no more than 3400 μ g/g sour milk powders；The addition of described nicotinic acid is not
More than 20000 μ g/g sour milk powders；The addition of described pantothenic acid is no more than 12000 μ g/g sour milk powders；Described VCAddition
No more than 500mg/g sour milk powders；The addition of described folic acid is no more than 1200 μ g/g sour milk powders.
6. child form sour milk powder as claimed in claim 3, it is characterised in that：
Described milk powder is including the whole milk powder described in 15 parts~64 parts, the skimmed milk power described in 15 parts~30 parts, and 1 part~
Whey powder described in 5 parts；And/or, in described child form sour milk powder, the addition of described zinc is no more than 70mg/g Yoghourts
Powder, but be not zero；And/or, the addition of described iron is no more than 90mg/g sour milk powders, but is not zero.
7. the preparation method of the child form sour milk powder as described in any one of claim 1~6, it is characterised in that it includes following
Step：
(1) premix：First by zymophyte powder freeze-dried powder and milk powder according to mass ratio 1:10~1:50 are well mixed, after being premixed
The milk powder of freeze-dried powder containing zymophyte powder；
(2) it is dry-mixed：By the milk powder of freeze-dried powder containing zymophyte powder obtained in step (1) and remaining dried milk according to mass ratio 1:15~1:
25 and raw material in addition to zymophyte powder freeze-dried powder and milk powder be well mixed, obtain child form sour milk powder.
8. the preparation method of child form sour milk powder as claimed in claim 7, it is characterised in that：In step (1), described mixing
Time be 15 minutes~30 minutes；
And/or,
In step (2), 10 minutes~15 minutes time of described mixing；
And/or,
After step (2), in addition to use packaging of aluminium foil bag, the step of vacuumizing.
9. the application method of the child form sour milk powder as described in any one of claim 1~6, it is characterised in that its be method 1.
Or method is 2.：
Method is 1.：The child form sour milk powder described in any one of claim 1~8 is weighed with water according to mass ratio 1:10~1:5, use
40 DEG C~50 DEG C water are reconstituted；Fermented, fermented 5~6 hours at a temperature of 40 DEG C~45 DEG C, until having whey analysis on liquid level
Go out, after fermentation 8~12 hours at a temperature of 2~6 DEG C；
Method is 2.：The child form sour milk powder described in any one of claim 1~8 is weighed with water according to mass ratio 1:10~1:5, use
40 DEG C~50 DEG C water are reconstituted, and added with 90 DEG C~100 DEG C warm waters and heat-preservation fermentation is carried out in fermentation tank, are fermented 5~6 hours, directly
There are after fermentation 8~12 hours at a temperature of whey precipitation, 2~6 DEG C on to liquid level.
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| CN104886248A (en) * | 2015-04-30 | 2015-09-09 | 江苏紫石微康生物科技有限公司 | Yogurt fermentation powder and preparation method and application thereof |
| KR101589466B1 (en) * | 2015-05-21 | 2016-02-01 | 주식회사 쎌바이오텍 | Use of bifidobacterium longum cbt bg7 strain for promoting growth and nutraceutical composition for promoting growth comprising the same |
| CN105053187B (en) * | 2015-07-24 | 2018-09-18 | 光明乳业股份有限公司 | A kind of coconut taste acidified milk and preparation method thereof |
| CN105285104B (en) * | 2015-11-23 | 2019-08-23 | 徐州工程学院 | A kind of black onion health care yoghourt of low fat Low lactose milk black garlic and preparation method thereof |
| CN106376645A (en) * | 2016-08-30 | 2017-02-08 | 新疆玉昆仑天然食品工程有限公司 | Freeze-dried yoghurt powder and manufacturing method thereof |
| CN106615218B (en) * | 2016-12-30 | 2020-11-27 | 北京三元食品股份有限公司 | Yoghourt powder, yoghourt formula powder and preparation method of yoghourt powder |
| CN107494745A (en) * | 2017-09-12 | 2017-12-22 | 阜阳市四季旺食品有限公司 | A kind of children special-purpose Strawberry Milk Tea |
| CN108740018A (en) * | 2018-06-12 | 2018-11-06 | 郑州牧之丰农业科技有限公司 | A kind of fermented type solid beverage and the method for preparing Yoghourt using fermented type instant solid beverage fermentation |
| CN109122851A (en) * | 2018-08-06 | 2019-01-04 | 燕山大学 | A kind of fruit acid milk powder and preparation method thereof |
| CN110447722A (en) * | 2019-09-19 | 2019-11-15 | 日照职业技术学院 | A kind of fermented glutinous rice yoghurt premixed powder and preparation method thereof |
| CN111011519A (en) * | 2019-10-26 | 2020-04-17 | 蚌埠市福淋乳业有限公司 | High-activity yoghurt powder and preparation method thereof |
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| KR19980075077A (en) * | 1997-03-28 | 1998-11-05 | 남승우 | Method for preparing powder yogurt using fruit and vegetable fermented extract and soy protein |
| CN100364420C (en) * | 2005-02-01 | 2008-01-30 | 黄恒燊 | Sour milk powder containing chitosan |
| CN1711859A (en) * | 2005-06-25 | 2005-12-28 | 苟春虎 | Fermented milk sheets with auxin |
| CN101228903B (en) * | 2007-01-26 | 2011-04-06 | 光明乳业股份有限公司 | Acidophilus milk for child and preparing method thereof |
| CN101467557A (en) * | 2007-12-26 | 2009-07-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Intelligence development type yoghourt for growth of children and method for producing the same |
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| CN102018038A (en) * | 2010-11-22 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Acidophilus milk with added docosahexaenoic acid (DHA) and Vc or sodium salt thereof and preparation method of acidophilus milk |
| CN102550663A (en) * | 2011-12-31 | 2012-07-11 | 宁波市牛奶集团有限公司 | Milk for children |
| CN103329995A (en) * | 2013-07-16 | 2013-10-02 | 王增礼 | Yoghurt powder, preparation method of yoghurt powder and method for preparing yoghourt by using yoghurt powder |
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