CN103190479B - Yoghurt powder, yogurt ice cream powder and preparation and using methods of two powders - Google Patents
Yoghurt powder, yogurt ice cream powder and preparation and using methods of two powders Download PDFInfo
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Abstract
The invention discloses a yoghurt powder, a yogurt ice cream powder and preparation and using methods of the two powders. The preparation method of the yoghurt powder comprises the following steps of: (1) mixing 92wt%-96wt% of raw milk and 4wt%-8wt% of carbohydrate, and homogenizing, sterilizing and cooling the mixture; (2) inoculating, fermenting and cooling strains, wherein the inoculating size is 1*108-1*1010 cfu/g; and (3) drying the powder by mist spray till the moisture content in the obtained powder is 10wt%-20wt%, wherein the air inlet temperature is 120-150 DEG C, the air exhaust temperature is 40-50 DEG C, and the powder outlet temperature is below 35 DEG C, and finally, performing fluidized drying on the powder at 45-55 DEG C till the moisture content in the obtained powder is below 2wt%. With high content of active probiotics, the yoghurt powder and the yogurt ice cream powder can be used for preparing yogurt ice cream with natural yogurt flavor, good taste and rich active probiotics, thus having board market prospect. The preparation method provided by the invention is simple in process, low in cost and suitable for mass production.
Description
Technical field
The present invention relates to a kind of sour milk powder, Yoghourt ice-cream powder and preparation method thereof and using method.
Background technology
The drying process of sour milk powder in the market mainly adopts spray drying process.For the product with profitable probliotics, although dry being very easy to of spraying operates, if do not take special measure, the probio content in final products can be very low, and the sour milk powder of producing is difficult to have the function that regulates human body intestinal canal flora composition.Therefore, keeping higher viable count and bacterium vigor is the key that determines product trophism and physiological function.In addition, on the one hand, Yoghourt ice-cream is in the market redeployed with milk powder and acid mostly, and its local flavor is redeployed with compound essence, natural in mouthfeel, in function, is also short of to some extent.On the other hand, existing yogurt powder can not be directly used in making Yoghourt ice-cream conventionally.Therefore, urgently develop a kind of sour milk powder that contains high probio content.
Summary of the invention
Technical problem solved by the invention has been to overcome the low defect of active probiotic content in existing sour milk powder and Yoghourt ice-cream powder, and a kind of sour milk powder, Yoghourt ice-cream powder and preparation method thereof and using method are provided.Active probiotic content in described sour milk powder and Yoghourt ice-cream powder is high, can make and have natural yoghourt-flavored, mouthfeel is excellent and is rich in the Yoghourt ice-cream of the active probiotic useful to human body intestinal canal, has wide market prospects.Described preparation method's technique is simple, and cost is low, is suitable for large-scale production.
The present invention solves the problems of the technologies described above by the following technical programs.
The preparation method who the invention provides a kind of sour milk powder, it comprises the steps:
1. the glucide of the raw milk of 92-96wt% and 4-8wt% is mixed, homogeneous, sterilization, cooling; Wherein, described glucide is one or more in sucrose, glucose, fructose and HFCS;
2. inoculate bacterial classification, fermentation, the inoculum concentration of described bacterial classification is 1 × 10
8-1 × 10
10cfu/g, cooling;
3. the water content that spraying is dried in gained powder is 10-20wt%; Wherein, described spray-dired EAT is 120-150 DEG C, and described spray-dired temperature of outgoing air is 40-50 DEG C, and the outlet temperature of described powder is below 35 DEG C; Fluidized drying at 45-55 DEG C, making the water content in described powder is, below 2wt%, to obtain final product.
Step 1. in, described raw milk is the conventional raw milk using in this area, is generally raw milk, skimmed milk or reconstituted milk.Described raw milk refers to and meets " food national safety standard---raw milk " (GB19301) raw milk of acquisition criteria.Described reconstituted milk is to be made by whole-fat milk powder, skimmed milk powder, whey powder, cow's milk protein concentrate or other cow's milk component.Described raw milk detects and raw milk standardization through raw milk.The physical and chemical standards of described raw milk is preferably: fatty 2.5-4.2%, protein 1.2-5.5%, lactic acid 0.055-0.202%, solid content 11-14%; Described percentage is all weight percentage.The physical and chemical standards of described raw milk is more preferably: fat >=3.1%, and protein >=2.95%, lactic acid≤0.162%, solid content is 11.5%; Described percentage is all weight percentage.
Step 1. in, the method for described homogeneous and condition are method and the condition of this area routine.The temperature of described homogeneous is preferably 60-70 DEG C.The pressure of described homogeneous is preferably 15-20MPa.
Step 1. in, the method for described sterilization and condition are method and the condition of this area routine.The temperature of described sterilization is preferably 130-140 DEG C.The time of described sterilization is preferably 2-4 second.
Step 1. in, described cooling method and condition can be method and the condition of this area routine.Described cooling temperature is preferably 40-50 DEG C.
Step 2. in, described bacterial classification can be the conventional fermented bacterium using in this area, being preferably lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) and/or streptococcus thermophilus (Streptococcus thermophilus), is more preferably the mixed bacteria of described lactobacillus delbruockii subspecies bulgaricus and described streptococcus thermophilus.In described mixed bacteria, the strain number ratio of described lactobacillus delbruockii subspecies bulgaricus and described streptococcus thermophilus is preferably 2:1-1:1.
Step 2. in, the method for described fermentation and condition can be method and the condition of this area routine.The temperature of described fermentation is the fermentation temperature of this area routine, is preferably 41-43 DEG C.The time of described fermentation is preferably 2-3h.
Step 2. in, described cooling method and condition can be method and the condition of this area routine.Described cooling temperature is preferably 10-15 DEG C.
Step 3. in, described spray-dired additive method and condition can be method and the condition of this area routine.Described spray-dired EAT is preferably 130-150 DEG C.The water content that described spraying is dried to gained powder is preferably 15-20wt%.
Step 3. in, the method for described fluidized drying and condition can be method and the condition of this area routine.Described fluidized drying is preferably carried out in vibrated fluidized bed.
The present invention also provides a kind of sour milk powder being made by above-mentioned preparation method.
In the present invention, the bacterial classification amount in described sour milk powder is generally 1 × 10
7-2 × 10
9/ g.
According to this area general knowledge, sour milk powder of the present invention can mix with the weight ratio of 1:1-1:2 with water, drinkable after mixing.
The present invention also provides a kind of method that uses described sour milk powder fermented yoghourt, and it comprises the steps: that described sour milk powder mixes with the weight ratio of 1:2.5-1:3.5 with water, at 35-40 DEG C, is incubated 22-26 hour.
Wherein, described holding temperature is preferably 38 DEG C.Described temperature retention time is preferably 24 hours.
The present invention also provides a kind of Yoghourt ice-cream powder, and it comprises described sour milk powder and dried ice cream mix, and the weight ratio of described sour milk powder and described dried ice cream mix is 1:0.1-1:10.
Wherein, the weight ratio of described sour milk powder and described dried ice cream mix is preferably 1:0.5-1:10.
Wherein, described dried ice cream mix can be the dried ice cream mix of this area routine.
In the present invention, described dried ice cream mix is preferably made by following preparation method:
The emulsifying agent of the thickener of the glucide of the vegetable oil of the cream of the raw milk of 20.02-51.5%, 0.5-22.2%, 1.8-21%, 2-55%, 0.57-21%, 0.2-1.5% is mixed, sterilization, concentrated, homogeneous, spraying is dry, to obtain final product; Wherein, described glucide is one or more in sucrose, glucose, fructose and HFCS.
Wherein, described raw milk is the conventional raw milk using in this area, is generally raw milk, skimmed milk or reconstituted milk.Described raw milk refers to and meets " food national safety standard---raw milk " (GB19301) raw milk of acquisition criteria.Described reconstituted milk is to be made by whole-fat milk powder, skimmed milk powder, whey powder, cow's milk protein concentrate or other cow's milk component.Described raw milk detects and raw milk standardization through raw milk.The physical and chemical standards of described raw milk is preferably: fatty 2.5-4.2%, protein 1.2-5.5%, lactic acid 0.055-0.202%, solid content 11-14%; Described percentage is all weight percentage.The physical and chemical standards of described raw milk is more preferably: fat >=3.1%, and protein >=2.95%, lactic acid≤0.162%, solid content is 11.5%; Described percentage is all weight percentage.
Wherein, described vegetable oil can be the conventional each vegetable oil using in this area, is preferably one or more in palm oil, corn oil, soybean oil, rapeseed oil, coconut oil and linseed oil.
Wherein, described thickener can be the conventional various thickeners that use in this area, it is preferably sodium carboxymethyl starch, sesbania gum, flaxseed gum, Chinese honey locust carbohydrate gum, beta-schardinger dextrin-, Arabic gum, acetate starch, guar gum, pectin, potassium alginate, sodium alginate, locust bean gum (locust bean gum), xanthans, methylcellulose, gellan gum, Sodium Polyacrylate, carragheen, the two starch of phosphate, gelatin, hydroxypropul starch, hydroxypropyl PASELLI EASYGEL, hydroxypropyl methylcellulose, agar, acid treated starches, sodium carboxymethylcellulose, oxidized starch, oxidation hydroxypropul starch, one or more in the two starch hexanedioic acid esters of Ultra Tex 2 and acetylation.
Wherein, described emulsifying agent can be the conventional various emulsifying agents that use in this area, it is preferably propylene glycol alginate, Tripolyglycerol monostearates, sorbitol anhydride monolaurate, pungent, decanoin, single, diglycerine fatty acid ester (oleic acid, linoleic acid, leukotrienes, palmitic acid, behenic acid, stearic acid, laurate), modified soy bean lipoid, glycerine, casein sodium, phosphatide, enzymatic hydrolysis of soybean phosphatide, citric acid fatty glyceride, hydroxypropul starch, lactic acid fatty glyceride, diacetyl tartarate list double glyceride, starch Sodium Octenyl Succinate and acetylation list, one or more in diglycerine fatty acid ester.
Wherein, the method for described sterilization and condition are method and the condition of this area routine.The temperature of described sterilization is preferably 130-140 DEG C.The time of described sterilization is preferably 2-4 second.
Wherein, described concentrated method and condition are method and the condition of this area routine.Described concentrated target is preferably dry matter content 35-40wt%.Described concentrated pressure is preferably 620-680mmHg, is more preferably 650mmHg.Described concentrated temperature is preferably 50-60 DEG C.
Wherein, the method for described homogeneous and condition are method and the condition of this area routine.Described homogeneous is preferably double-stage homogenization.One-level homogenization pressure in described double-stage homogenization is preferably 10-20MPa.Double-stage homogenization pressure in described double-stage homogenization is preferably 2-5MPa.The temperature of described homogeneous is preferably 60-65 DEG C.
Wherein, described spray-dired method and condition are method and the condition of this area routine.Described spray-dired EAT is preferably 120-160 DEG C.Described spray-dired temperature of outgoing air is preferably 80-95 DEG C.Described spray-dired tower body temperature is preferably 75-85 DEG C.
In the present invention, in described dried ice cream mix, can also comprise conventional other additives that use in this area, such as flavor substance and pigment etc.
The present invention also provides the preparation method of described Yoghourt ice-cream powder, and it comprises the steps: described sour milk powder and described dried ice cream mix to be dry mixed to mixing, and to obtain final product.
Wherein, the method being dry mixed described in and condition can be method and the condition of this area routine.The described time being dry mixed is preferably 10-15min.
In the present invention, described Yoghourt ice-cream powder can adopt conventional method to prepare Yoghourt ice-cream, conventionally uses ice cream maker to carry out.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is:
The preparation of sour milk powder of the present invention adopts the drying process with atomizing of lower temperature, and bacterial classification is in constant speed growth period, and at this moment bacterial classification is just at active growth, and the change of environmental condition has certain adaptability to external world.By high the viable count in dry spraying rear powder, bacterium is energetic simultaneously.Therefore, the active probiotic content in the sour milk powder that the present invention makes and Yoghourt ice-cream powder is high, can make and have natural yoghourt-flavored, mouthfeel is excellent and is rich in the Yoghourt ice-cream of the active probiotic useful to human body intestinal canal, has wide market prospects.Preparation method's technique of the present invention is simple, and cost is low, is suitable for large-scale production.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
In following embodiment, spray-dired equipment is the Niro GEA A/S spray drying device that Italian Niro GEA company produces.
Embodiment 1
One, the preparation method of sour milk powder, it comprises the steps:
1. the sucrose of the raw milk of 96wt% and 4wt% is mixed, homogeneous under 15MPa at 60 DEG C, through 130 DEG C of sterilizations 3 seconds, is cooled to 40 DEG C; Wherein, the solid content in raw milk is 11.5%, and fat content is 3.1%, and protein content is 2.95%, lactic acid 0.1%; Percentage is all weight percentage;
2. inoculate bacterial classification 1 × 10
10cfu/g, wherein the strain number ratio of lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus is 1:1, in 42 DEG C of bottom fermentation 2h, is cooled to 15 DEG C;
3. the water content that spraying is dried in gained powder is 15wt%; Wherein, described spray-dired EAT is 130 DEG C, and described spray-dired temperature of outgoing air is 40 DEG C, and the outlet temperature of described powder is at 30 DEG C; At 45 DEG C, in vibrated fluidized bed, carry out fluidized drying, making the water content in described powder is 2wt%, to obtain final product.
Two, the method that uses sour milk powder fermented yoghourt, it comprises the steps: that the sour milk powder that embodiment 1 is made mixes with the weight ratio of 1:3 with water, at 35 DEG C, is incubated 26 hours.
Three, the preparation method of Yoghourt ice-cream powder, it comprises the steps:
Prepared embodiment 1 sour milk powder and dried ice cream mix are dry mixed to 10min to mixing with the ratio of weight ratio 2:1, obtain final product;
Wherein, dried ice cream mix is made by following preparation method: raw milk 38.07%, sucrose 37.9%, cream 8.7%, palm oil 8.7%, Tripolyglycerol monostearates 0.25%, dextrin 5.8%, Arabic gum 0.29% and carboxymethyl cellulose 0.29% are mixed, wherein, solid content in raw milk is 11.5%, fat content is 3.1%, protein content is 2.95%, lactic acid 0.1%, and percentage is all weight percentage; Sterilization 4 seconds at 130 DEG C, under 50 DEG C, pressure 650mmHg, being concentrated into dry matter content is 35wt%, at 65 DEG C, carry out double-stage homogenization, one-level homogenization pressure in double-stage homogenization is 10MPa, and the double-stage homogenization pressure in double-stage homogenization is 2MPa, and spraying is dry, spray-dired EAT is 120 DEG C, spray-dired temperature of outgoing air is 80 DEG C, and spray-dired tower body temperature is 75 DEG C, to obtain final product.
Embodiment 2
One, the preparation method of sour milk powder, it comprises the steps:
1. the HFCS of the raw milk of 92wt% and 8wt% is mixed, homogeneous under 20MPa at 70 DEG C, through 140 DEG C of sterilizations 2 seconds, is cooled to 50 DEG C; Wherein, the solid content in raw milk is 14%, and fat content is 4.0%, and protein content is 1.5%, lactic acid 0.08%; Percentage is all weight percentage;
2. inoculate lactobacillus delbruockii subspecies bulgaricus 1 × 10
8cfu/g, in 41 DEG C of bottom fermentation 3h, is cooled to 10 DEG C;
3. the water content that spraying is dried in gained powder is 10wt%; Wherein, described spray-dired EAT is 150 DEG C, and described spray-dired temperature of outgoing air is 50 DEG C, and the outlet temperature of described powder is at 35 DEG C; At 55 DEG C, in vibrated fluidized bed, carry out fluidized drying, making the water content in described powder is 1.5wt%, to obtain final product.
Two, the method that uses sour milk powder fermented yoghourt, it comprises the steps: that the sour milk powder that embodiment 2 is made mixes with the weight ratio of 1:2.5 with water, at 40 DEG C, is incubated 22 hours.
Three, the preparation method of Yoghourt ice-cream powder, it comprises the steps:
Prepared embodiment 2 sour milk powder and dried ice cream mix are dry mixed to 15min to mixing with the ratio of weight ratio 1:10, obtain final product;
Wherein, dried ice cream mix is made by following preparation method: raw milk 51.5%, sucrose 2%, cream 22.2%, corn oil 21%, hydroxypropyl methylcellulose 1.8% and citric acid fatty glyceride 1.5% are mixed, wherein, solid content in raw milk is 14%, fat content is 4.0%, protein content is 1.5%, lactic acid 0.08%, and percentage is all weight percentage; Sterilization 2 seconds at 140 DEG C, under 60 DEG C, pressure 620mmHg, be concentrated into dry matter content 38wt%, at 60 DEG C, carry out double-stage homogenization, one-level homogenization pressure in double-stage homogenization is 20MPa, and the double-stage homogenization pressure in double-stage homogenization is 5MPa, and spraying is dry, spray-dired EAT is 160 DEG C, spray-dired temperature of outgoing air is 95 DEG C, and spray-dired tower body temperature is 85 DEG C, to obtain final product.
Embodiment 3
One, the preparation method of sour milk powder, it comprises the steps:
1. the sucrose of the raw milk of 94wt% and 6wt% is mixed, homogeneous under 18MPa at 65 DEG C, through 130 DEG C of sterilizations 4 seconds, is cooled to 45 DEG C; Wherein, the solid content in raw milk is 11%, and fat content is 2.5%, and protein content is 5.5%, lactic acid 0.12%; Percentage is all weight percentage;
2. inoculate streptococcus thermophilus 5 × 10
9cfu/g, in 43 DEG C of bottom fermentation 2.5h, is cooled to 12 DEG C;
3. the water content that spraying is dried in gained powder is 20wt%; Wherein, described spray-dired EAT is 120 DEG C, and described spray-dired temperature of outgoing air is 45 DEG C, and the outlet temperature of described powder is at 32 DEG C; At 50 DEG C, in vibrated fluidized bed, carry out fluidized drying, making the water content in described powder is 2.0wt%, to obtain final product.
Two, the method that uses sour milk powder fermented yoghourt, it comprises the steps: that the sour milk powder that embodiment 2 is made mixes with the weight ratio of 1:3.5 with water, at 38 DEG C, is incubated 24 hours.
Three, the preparation method of Yoghourt ice-cream powder, it comprises the steps:
Prepared embodiment 3 sour milk powder and dried ice cream mix are dry mixed to 12min to mixing with the ratio of weight ratio 1:5, obtain final product;
Wherein, dried ice cream mix is made by following preparation method: raw milk 21%, HFCS 55%, cream 0.5%, soybean oil 1.8%, locust bean gum 10%, carragheen 10%, sodium alginate 1% and propylene glycol alginate 0.7% are mixed, wherein, solid content in raw milk is 11%, fat content is 2.5%, protein content is 5.5%, lactic acid 0.12%, and percentage is all weight percentage; Sterilization 3 seconds at 135 DEG C, under 55 DEG C, pressure 680mmHg, being concentrated into dry matter content is 40wt%, at 62 DEG C, carry out double-stage homogenization, one-level homogenization pressure in double-stage homogenization is 15MPa, and the double-stage homogenization pressure in double-stage homogenization is 3MPa, and spraying is dry, spray-dired EAT is 140 DEG C, spray-dired temperature of outgoing air is 90 DEG C, and spray-dired tower body temperature is 80 DEG C, to obtain final product.
Effect embodiment 1
Adopt colony counting method to carry out clump count to sour milk powder of the present invention, equipment, material and the operating procedure of use are as follows:
Equipment and material: constant incubator, balance, vortex mixer, conical flask
Culture medium and reagent: MRS, M17, physiological saline
Operating procedure:
Take the sour milk powder of 2.025g embodiment 1 with sterile working, be placed in the conical flask that 22.5ml physiological saline is housed, mix with vortex mixer, make the even liquid of 1:10 sample.
Draw the even liquid 1ml of 1:10 with 1ml micropipettor, slowly inject the sterile test tube that 9ml physiological saline is housed along tube wall, mix, make the even liquid of sample of 1:100.
Press aforesaid operations order, do 10 times and increase progressively the even liquid of sample, often increase progressively dilution once, use 1ml sterilizing suction nozzle instead one time.
According to the estimation of testing sample total viable count, select 2-3 continuous suitable dilution factor, each dilution factor is drawn the even liquid of 0.2ml sample and is placed in respectively two MRS agar plates, mixes, and requires to complete in 15min from Sample Dilution to inoculation.36 DEG C ± 1 DEG C, anaerobism is counted dull and stereotyped all clump counts after cultivating 48h ± 2h.
According to the estimation of testing sample total viable count, select 2-3 continuous suitable dilution factor, each dilution factor is drawn the even liquid of 0.2ml sample and is placed in respectively two M17 agar plates, mixes, and requires to complete in 15min from Sample Dilution to inoculation.36 DEG C ± 1 DEG C, the dull and stereotyped all clump counts of counting after aerobic cultivation 48h ± 2h.
Lactic acid bacteria adds up to two kinds of medium culture bacterium and counts sum.
Test result sees the following form 1.
The clump count test result of table 1 sour milk powder
As can be seen from Table 1, the lactic acid bacteria sum in sour milk powder of the present invention is up to 2.05 × 10
9individual/g, active probiotic content is high.
Effect embodiment 2
The sour milk powder of embodiment 1-3 is carried out to structural state and the mensuration that reconstitutes performance, the results are shown in Table 2.
The structural state of table 2 sour milk powder of the present invention and reconstitute performance
The prepared sour milk powder of embodiment 1 and water are mixed with the weight ratio of 1:1-1:2, by 6 panelists, the Yoghourt making is carried out to sense organ flavour evaluation experimental, result is as shown in table 3.
Table 3 sense organ flavour evaluation experimental result
Can find out from table 2 and table 3, sour milk powder of the present invention, its color and luster is good, and structural state is even, is suitable for reconstituting, and the mouthfeel mark of prepared Yoghourt is 35 points, illustrates and is keeping, under the prerequisite of probio quantity, possessing the fragrance of natural Yoghourt, and mouthfeel is good.
Claims (10)
1. a preparation method for sour milk powder, it is made up of following step:
1. the glucide of the raw milk of 92-96wt% and 4-8wt% is mixed, homogeneous, sterilization, cooling; Wherein, described glucide is one or more in sucrose, glucose, fructose and HFCS;
2. inoculate bacterial classification, fermentation, the inoculum concentration of described bacterial classification is 1 × 10
8-1 × 10
10cfu/g, cooling;
3. the water content that spraying is dried in gained powder is 10-20wt%; Wherein, described spray-dired EAT is 120-150 DEG C, and described spray-dired temperature of outgoing air is 40-50 DEG C, and the outlet temperature of described powder is below 35 DEG C; Fluidized drying at 45-55 DEG C, making the water content in described powder is, below 2wt%, to obtain final product;
Step 2. in, the temperature of described fermentation is 41-43 DEG C; The time of described fermentation is 2-3h;
Step 2. in, described cooling temperature is 10-15 DEG C.
2. preparation method as claimed in claim 1, is characterized in that: step 1. in, the physical and chemical standards of described raw milk is: fatty 2.5-4.2%, protein 1.2-5.5%, lactic acid 0.055-0.202%, solid content 11-14%; Described percentage is all weight percentage;
And/or, step 1. in, the temperature of described homogeneous is 60-70 DEG C; The pressure of described homogeneous is 15-20MPa;
And/or, step 1. in, the temperature of described sterilization is 130-140 DEG C; The time of described sterilization is 2-4 second;
And/or, step 1. in, described cooling temperature is 40-50 DEG C.
3. preparation method as claimed in claim 1, it is characterized in that, step 2. in, described bacterial classification is lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) and/or streptococcus thermophilus (Streptococcus thermophilus);
And/or, step 3. in, described spray-dired EAT is 130-150 DEG C;
And/or, step 3. in, the water content that described spraying is dried to gained powder is 15-20wt%;
And/or, step 3. in, described fluidized drying is carried out in vibrated fluidized bed.
4. preparation method as claimed in claim 3, is characterized in that, described bacterial classification is the mixed bacteria of described lactobacillus delbruockii subspecies bulgaricus and described streptococcus thermophilus; In described mixed bacteria, the strain number ratio of described lactobacillus delbruockii subspecies bulgaricus and described streptococcus thermophilus is 2:1-1:1.
5. the sour milk powder that preparation method makes as described in claim 1-4 any one.
6. use a method for sour milk powder fermented yoghourt as claimed in claim 5, it comprises the steps: that described sour milk powder mixes with the weight ratio of 1:2.5-1:3.5 with water, at 35-40 DEG C, is incubated 22-26 hour.
7. a Yoghourt ice-cream powder, it comprises sour milk powder as claimed in claim 5 and dried ice cream mix, the weight ratio of described sour milk powder and described dried ice cream mix is 1:0.1-1:10.
8. Yoghourt ice-cream powder as claimed in claim 7, is characterized in that, the weight ratio of described sour milk powder and described dried ice cream mix is 1:0.5-1:10;
And/or described dried ice cream mix is made by following preparation method:
The emulsifying agent of the thickener of the glucide of the vegetable oil of the cream of the raw milk of 20.02-51.5%, 0.5-22.2%, 1.8-21%, 2-55%, 0.57-21%, 0.2-1.5% is mixed, sterilization, concentrated, homogeneous, spraying is dry, to obtain final product; Wherein, described glucide is one or more in sucrose, glucose, fructose and HFCS.
9. Yoghourt ice-cream powder as claimed in claim 8, is characterized in that, the physical and chemical standards of described raw milk is: fatty 2.5-4.2%, protein 1.2-5.5%, lactic acid 0.055-0.202%, solid content 11-14%; Described percentage is all weight percentage;
And/or described vegetable oil is one or more in palm oil, corn oil, soybean oil, rapeseed oil, coconut oil and linseed oil;
And/or, described thickener is sodium carboxymethyl starch, sesbania gum, flaxseed gum, Chinese honey locust carbohydrate gum, beta-schardinger dextrin-, Arabic gum, acetate starch, guar gum, pectin, potassium alginate, sodium alginate, locust bean gum, xanthans, methylcellulose, gellan gum, Sodium Polyacrylate, carragheen, the two starch of phosphate, gelatin, hydroxypropul starch, hydroxypropyl PASELLI EASYGEL, hydroxypropyl methylcellulose, agar, acid treated starches, sodium carboxymethylcellulose, oxidized starch, oxidation hydroxypropul starch, one or more in the two starch hexanedioic acid esters of Ultra Tex 2 and acetylation,
And/or, described emulsifying agent is propylene glycol alginate, Tripolyglycerol monostearates, sorbitol anhydride monolaurate, pungent, decanoin, list, one or more in diglycerine fatty acid ester, modified soy bean lipoid, glycerine, casein sodium, phosphatide, enzymatic hydrolysis of soybean phosphatide, citric acid fatty glyceride, hydroxypropul starch, lactic acid fatty glyceride, diacetyl tartarate list double glyceride, starch Sodium Octenyl Succinate and the single, double fatty acid glyceride of acetylation;
And/or the temperature of described sterilization is 130-140 DEG C; The time of described sterilization is 2-4 second;
And/or described concentrated target is dry matter content 35-40wt%; Described concentrated pressure is 620-680mmHg; Described concentrated temperature is 50-60 DEG C;
And/or described homogeneous is double-stage homogenization; One-level homogenization pressure in described double-stage homogenization is 10-20MPa; Double-stage homogenization pressure in described double-stage homogenization is 2-5MPa; The temperature of described homogeneous is 60-65 DEG C;
And/or described spray-dired EAT is 120-160 DEG C; Described spray-dired temperature of outgoing air is 80-95 DEG C; Described spray-dired tower body temperature is 75-85 DEG C.
10. a preparation method for Yoghourt ice-cream powder as described in claim 7-9 any one, it comprises the steps: described sour milk powder and described dried ice cream mix to be dry mixed to mixing, and to obtain final product.
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| CN201310130268.2A CN103190479B (en) | 2012-12-26 | 2013-04-15 | Yoghurt powder, yogurt ice cream powder and preparation and using methods of two powders |
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| CN201210576984.9 | 2012-12-26 | ||
| CN 201210576984 CN102986871A (en) | 2012-12-26 | 2012-12-26 | Yoghurt powder, yoghurt ice cream powder, preparation method and use method thereof |
| CN201310130268.2A CN103190479B (en) | 2012-12-26 | 2013-04-15 | Yoghurt powder, yogurt ice cream powder and preparation and using methods of two powders |
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| CN103190479A CN103190479A (en) | 2013-07-10 |
| CN103190479B true CN103190479B (en) | 2014-12-03 |
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