CN103749678A - Domestic yoghurt fermented powder and method for preparing yoghurt by using yoghurt fermented powder - Google Patents
Domestic yoghurt fermented powder and method for preparing yoghurt by using yoghurt fermented powder Download PDFInfo
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- CN103749678A CN103749678A CN201310740636.5A CN201310740636A CN103749678A CN 103749678 A CN103749678 A CN 103749678A CN 201310740636 A CN201310740636 A CN 201310740636A CN 103749678 A CN103749678 A CN 103749678A
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Abstract
The invention discloses domestic yoghurt fermented powder which comprises the following raw materials in parts by weight: 12-100 parts of milk powder, 20-100 parts of cane sugar, 0.01-0.1 part of lactic acid bacterium powder. A method for preparing yoghurt by using the yoghurt fermented powder comprises the following steps: (1) heating pure fresh milk to be 35-45 DEG C, and subsequently uniformly mixing the yoghurt fermented powder and the pure fresh milk so as to obtain a mixture liquid, wherein the mass ratio of the yoghurt fermented powder to the pure fresh milk is 1:(0.5-5); (2) controlling the temperature to be 35-45 DEG C, and fermenting the mixture liquid obtained in the step (1) for 5-8 hours so as to accomplish the process of preparing the yoghurt by using the yoghurt fermented powder. The yoghurt fermented powder disclosed by the invention needs to be fermented after being dissolved by using pure fresh milk, and yoghurt of original favor or fruit favor can be prepared. The nutrition value and the taste of the yoghurt prepared by using the yoghurt fermented powder disclosed by the invention are superior to those of the ordinary yoghurt fermented powder. With respect to storage and transportation, the yoghurt fermented powder disclosed by the invention is superior to yoghurt sold in market.
Description
Technical field
The present invention relates to a kind of Domestic yoghourt fermentation powder and utilize this Yoghourt fermentation powder to prepare the method for Yoghourt.
Background technology
The nutritive value of Yoghourt is far away higher than fresh milk, milk is after lactobacillus-fermented, can improve lactoprotein digestibility (the proteasome degradation lactoprotein of generation), increase vitamin (metabolism produces VB1, VB2, VB6, VB12 etc.), the utilization rate (lactic acid that metabolism produces promotes the absorption of calcium phosphorus) that improves calcium and phosphorus, promotes the absorption of iron and vitamin D.Also having the very important point is that lactic acid bacteria contains beta galactosidase (especially for lactobacillus bulgaricus and the streptococcus thermophilus of Yoghourt fermentation, beta galactosidase enzyme is lived very high), degradable lactose, thus slow down lactose intolerance.Lactic acid bacteria is can also be at people's enteron aisle decided at the higher level but not officially announced grows survival, the effect of playing regulating intestinal canal flora and improving immunologic function.
Traditional Yoghourt fermentation technology is to take dairy products as raw material is through lactobacillus bulgaricus and streptococcus thermophilus, or one or more fermentations in the collaborative Lactobacillus casei of lactobacillus bulgaricus and streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium etc. form.Traditional Yoghourt need to preservation under 2 ℃～6 ℃ conditions, lactic acid bacteria preserves in 0 ℃～4 ℃ environment, still can slowly breed or death, this physiological activity is accelerated with the rising of temperature, the nutritive value of its Yoghourt also can decrease, therefore the traditional yogurt shelf-life shorter, generally under 0 ℃～4 ℃ conditions 21 days.
Yoghourt fermentation powder, with its long shelf-life, is made the advantages such as Yoghourt convenience and is liked by masses.But commercially available yoghourt yeast powder is all to ferment after directly adding suitable quantity of water to redissolve at present.Milk powder Cobastab, vitamin C and niacin in process are destroyed, and especially vitamin C destroys seriously, and content is atomic.Original small lipochondrion in fresh milk can become large in being processed into the process of milk powder, not only easily causes indigestion, and its reconstituted milk is made Yoghourt aspect mouthfeel, and fine and smooth smooth degree also can reduce.Documents CN1994099B relates to a kind of sour milk powder, and documents CN101422194B relates to a kind of family from the sour milk powder of yoghourt.Both related sour milk powders are all to take milk powder as fermentation base-material, the Yoghourt that this Yoghourt fermentation powder is made than traditional yogurt, no matter be in nutritional labeling or mouthfeel state on all have a greatly reduced quality.
Summary of the invention
One of technical problem to be solved by this invention is reduce nutritional labeling and affect the problem of Yoghourt mouthfeel state for current Yoghourt fermentation powder, and a kind of Yoghourt fermentation powder is provided.
Two of technical problem to be solved by this invention is to provide a kind of method of utilizing this Yoghourt fermentation powder to prepare Yoghourt.
As a kind of Yoghourt fermentation powder of invention first aspect, comprise the raw material of following weight portion: 12～100 portions of milk powder, 20～100 portions of sucrose, 0.01～0.1 part of lactic acid bacteria powder.
In a preferred embodiment of the invention, described Yoghourt fermentation powder comprises the raw material of following weight portion: 25～50 portions of milk powder, 20～70 portions of sucrose, 0.01～0.02 part of lactic acid bacteria powder.
In a preferred embodiment of the invention, described Yoghourt fermentation powder also comprises 5～25 parts of fruit powder.
In a preferred embodiment of the invention, described milk powder is whole milk powder, skimmed milk power, one or more combinations of whey powder.
In a preferred embodiment of the invention, in described lactic acid bacteria bacterium powder, contain streptococcus thermophilus bacterium powder and lactobacillus delbrueckii subspecies bulgaricus powder, wherein to account for described lactic acid bacteria bacterium powder gross mass percentage be 30～70% to streptococcus thermophilus bacterium powder, and it is 20～50% that lactobacillus delbrueckii subspecies bulgaricus powder accounts for described lactic acid bacteria bacterium powder gross mass percentage.
In a preferred embodiment of the invention, in described streptococcus thermophilus bacterium powder, bacterium colony Shuo≤1.0 * 10 of streptococcus thermophilus
11cfu/g.
In a preferred embodiment of the invention, in described lactobacillus delbrueckii subspecies bulgaricus powder, bacterium colony Shuo≤1.0 * 10 of lactobacillus delbruockii subspecies bulgaricus
11cfu/g.
In a preferred embodiment of the invention, in described lactic acid bacteria bacterium powder, also contain one or more the combination in lactobacillus acidophilus bacterium powder, Lactobacillus casei bacterium powder, two qi lactobacillus bacterium powder, it accounts for described lactic acid bacteria bacterium powder gross mass percentage is 10～50%.
In a preferred embodiment of the invention, in described lactobacillus acidophilus bacterium powder, bacterium colony Shuo≤1.0 * 10 of lactobacillus acidophilus
11cfu/g.
In a preferred embodiment of the invention, in described Lactobacillus casei bacterium powder, bacterium colony Shuo≤1.0 * 10 of Lactobacillus casei
11cfu/g.
In a preferred embodiment of the invention, in described pair of qi lactobacillus bacterium powder, bacterium colony Shuo≤1.0 * 10 of two qi lactobacillus
11cfu/g.
As the above-mentioned Yoghourt fermentation powder of utilizing of invention first aspect, prepare the method for Yoghourt, specifically according to following steps, carry out:
(1) pure fresh-milk is heated to 35 ℃～45 ℃, then above-mentioned Yoghourt fermentation powder and pure fresh-milk mix, and obtain mixed liquor, wherein mass ratio 1:0.5～5 of Yoghourt fermentation powder and pure fresh-milk;
(2) controlling temperature is 35 ℃～45 ℃, and the mixed liquor obtaining in step (1) is fermented, and fermentation time is 5～8 hours, completes and utilizes this Yoghourt fermentation powder to prepare Yoghourt.
Beneficial effect of the present invention:
The invention solves the problem of current commercially available yoghourt yeast powder nutritional labeling reduction and mouthfeel state difference.
The present invention possesses the advantage of common sour milk yeast powder: it is convenient, simple to operate to store, and does not need to add any thickener, and food additives, do not need cold chain transportation, and system easy to control the quality can form large-scale production etc.
The specific embodiment
Following examples are only detailed description of the invention, do not form the restriction to the claims in the present invention.
Unless following examples have special explanation, its pure fresh-milk is commercially available pure fresh-milk, in streptococcus thermophilus bacterium powder, and bacterium colony Shuo≤1.0 * 10 of streptococcus thermophilus
11cfu/g; In lactobacillus delbrueckii subspecies bulgaricus powder, bacterium colony Shuo≤1.0 * 10 of lactobacillus delbruockii subspecies bulgaricus
11cfu/g; In lactobacillus acidophilus bacterium powder, bacterium colony Shuo≤1.0 * 10 of lactobacillus acidophilus
11cfu/g; In Lactobacillus casei bacterium powder, bacterium colony Shuo≤1.0 * 10 of Lactobacillus casei
11cfu/g; In two qi lactobacillus bacterium powder, bacterium colony Shuo≤1.0 * 10 of two qi lactobacillus
11cfu/g.
Embodiment 1
The preparation of Yoghourt fermentation powder
Take whole milk powder 50g, streptococcus thermophilus bacterium powder 0.02g, lactobacillus delbrueckii subspecies bulgaricus powder 0.01g, lactobacillus acidophilus bacterium powder 0.005g, sucrose 60g.
The whole milk powder that first takes a morsel mixes with above three kinds of bacterium powder, then, with remaining whole milk powder mixed in equal amounts, increases progressively successively, till whole milk powder has mixed, each incorporation time is no less than 15min; After whole milk powder has mixed, add sucrose to mix, incorporation time is no less than 15min.Aseptic packaging of aluminium foil bag, Jun alive Shuo≤1.0 * 10 of testing product
7cfu/g.
Yogurt production
1kg pure fresh-milk is warming up to 42 ℃, and pure fresh-milk is commercially available pure fresh-milk.
By above-mentioned Yoghourt fermentation powder and the pure fresh-milk preparing, fully mix, controlling temperature is 42 ℃, fermentation time is 5～8 hours, completes and utilizes this Yoghourt fermentation powder to prepare Yoghourt.
Embodiment 2
Take whole milk powder 30g, whey powder 20g, streptococcus thermophilus bacterium powder 0.02g, bacterium powder 0.02g, lactobacillus acidophilus bacterium powder 0.005g, Bifidobacterium Bifidum bacterium powder 0.005g, sucrose 65g plant in Lactobacillus delbrueckii Bulgaria.
The whole milk powder that first takes a morsel mixes with above four kinds of bacterium powder, then, with remaining whole milk powder mixed in equal amounts, increases progressively successively, till whole milk powder has mixed, each incorporation time is no less than 15min.After whole milk powder has mixed, add sucrose and whey powder to mix, incorporation time is no less than 15min.Aseptic packaging of aluminium foil bag, Jun alive Shuo≤1.0 * 10 of testing product
7cfu/g.
Yogurt production
1kg pure fresh-milk is warming up to 42 ℃, and pure fresh-milk is commercially available pure fresh-milk.
By above-mentioned Yoghourt fermentation powder and the pure fresh-milk preparing, fully mix, controlling temperature is 42 ℃, fermentation time is 5～8 hours, completes and utilizes this Yoghourt fermentation powder to prepare Yoghourt.
Embodiment 3
Take skimmed milk power 50g, mango powder 20g, streptococcus thermophilus bacterium powder 0.02g, bacterium powder 0.02g, Lactobacillus casei bacterium powder 0.005g, lactobacillus acidophilus bacterium powder 0.005g, Bifidobacterium Bifidum bacterium powder 0.05g, sucrose 70g plant in Lactobacillus delbrueckii Bulgaria.
The skimmed milk power that first takes a morsel mixes with above five kinds of bacterium powder, then, with remaining whole milk powder mixed in equal amounts, increases progressively successively, till whole milk powder has mixed, each incorporation time is no less than 15min.After skimmed milk power has mixed, add sucrose and mango powder to mix, incorporation time is no less than 15min.Aseptic packaging of aluminium foil bag, Jun alive Shuo≤1.0 * 10 of testing product
7cfu/g.
Yogurt production
1kg pure fresh-milk is warming up to 42 ℃, and pure fresh-milk is commercially available pure fresh-milk.
By above-mentioned Yoghourt fermentation powder and the pure fresh-milk preparing, fully mix, controlling temperature is 42 ℃, fermentation time is 5～8 hours, completes and utilizes this Yoghourt fermentation powder to prepare Yoghourt.
Embodiment 4
Take whole milk powder 50g, banaina 10g, streptococcus thermophilus bacterium powder 0.02g, bacterium powder 0.02g, Lactobacillus casei bacterium powder 0.005g, lactobacillus acidophilus bacterium powder 0.005g, Bifidobacterium Bifidum bacterium powder 0.05g, sucrose 70g plant in Lactobacillus delbrueckii Bulgaria.
The whole milk powder that first takes a morsel mixes with above five kinds of bacterium powder, then, with remaining whole milk powder mixed in equal amounts, increases progressively successively, till whole milk powder has mixed, each incorporation time is no less than 15min.After whole milk powder has mixed, add sucrose and banaina to mix, incorporation time is no less than 15min.Aseptic packaging of aluminium foil bag, Jun alive Shuo≤1.0 * 10 of testing product
7cfu/g.
Yogurt production
1kg pure fresh-milk is warming up to 42 ℃, and pure fresh-milk is commercially available pure fresh-milk.
By above-mentioned Yoghourt fermentation powder and the pure fresh-milk preparing, fully mix, controlling temperature is 42 ℃, fermentation time is 5～8 hours, completes and utilizes this Yoghourt fermentation powder to prepare Yoghourt.
Claims (10)
1. a Yoghourt fermentation powder, is characterized in that, comprises the raw material of following weight portion: 12～100 portions of milk powder, 20～100 portions of sucrose, 0.01～0.1 part of lactic acid bacteria powder.
2. Yoghourt fermentation powder as claimed in claim 1, is characterized in that, comprises the raw material of following weight portion: 25～50 portions of milk powder, 20～70 portions of sucrose, 0.01～0.02 part of lactic acid bacteria powder.
3. Yoghourt fermentation powder as claimed in claim 1 or 2, is characterized in that, also comprises 5～25 parts of fruit powder.
4. Yoghourt fermentation powder as claimed in claim 1 or 2, is characterized in that, described milk powder is whole milk powder, skimmed milk power, one or more combinations of whey powder.
5. Yoghourt fermentation powder as claimed in claim 1 or 2, it is characterized in that, in described lactic acid bacteria bacterium powder, contain streptococcus thermophilus bacterium powder and lactobacillus delbrueckii subspecies bulgaricus powder, wherein to account for described lactic acid bacteria bacterium powder gross mass percentage be 30～70% to streptococcus thermophilus bacterium powder, and it is 20～50% that lactobacillus delbrueckii subspecies bulgaricus powder accounts for described lactic acid bacteria bacterium powder gross mass percentage.
6. Yoghourt fermentation powder as claimed in claim 5, is characterized in that, in described streptococcus thermophilus bacterium powder, and bacterium colony Shuo≤1.0 * 10 of streptococcus thermophilus
11cfu/g.
7. Yoghourt fermentation powder as claimed in claim 5, is characterized in that, in described lactobacillus delbrueckii subspecies bulgaricus powder, and bacterium colony Shuo≤1.0 * 10 of lactobacillus delbruockii subspecies bulgaricus
11cfu/g.
8. Yoghourt fermentation powder as claimed in claim 5, it is characterized in that, in described lactic acid bacteria bacterium powder, also contain one or more the combination in lactobacillus acidophilus bacterium powder, Lactobacillus casei bacterium powder, two qi lactobacillus bacterium powder, it accounts for described lactic acid bacteria bacterium powder gross mass percentage is 10～50%.
9. Yoghourt fermentation powder as claimed in claim 8, is characterized in that, in described lactobacillus acidophilus bacterium powder, and bacterium colony Shuo≤1.0 * 10 of lactobacillus acidophilus
11cfu/g; In described Lactobacillus casei bacterium powder, bacterium colony Shuo≤1.0 * 10 of Lactobacillus casei
11cfu/g; In described pair of qi lactobacillus bacterium powder, bacterium colony Shuo≤1.0 * 10 of two qi lactobacillus
11cfu/g.
10. utilize Yoghourt fermentation powder described in claim 1 to 9 any one claim to prepare the method for Yoghourt, it is characterized in that, specifically according to following steps, carry out:
(1) pure fresh-milk is heated to 35 ℃～45 ℃, then above-mentioned Yoghourt fermentation powder and pure fresh-milk mix, and obtain mixed liquor, wherein mass ratio 1:0.5～5 of Yoghourt fermentation powder and pure fresh-milk;
(2) controlling temperature is 35 ℃～45 ℃, and the mixed liquor obtaining in step (1) is fermented, and fermentation time is 5～8 hours, completes and utilizes this Yoghourt fermentation powder to prepare Yoghourt.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104938631A (en) * | 2015-06-04 | 2015-09-30 | 季华 | Yogurt fermentation powders |
| CN105558014A (en) * | 2016-01-02 | 2016-05-11 | 王宏铭 | Preparation method of yoghurt |
| CN107372827A (en) * | 2017-09-01 | 2017-11-24 | 昆山佰生优生物科技有限公司 | A kind of sour milk beverage yeast powder |
| CN107712051A (en) * | 2017-10-19 | 2018-02-23 | 江苏中通生物科技有限公司 | A kind of Yoghourt fermentation powder |
| 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 |
| CN114794244A (en) * | 2022-05-11 | 2022-07-29 | 扬州市扬大康源乳业有限公司 | Yoghourt powder and preparation method thereof |
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| CN101422194A (en) * | 2008-10-31 | 2009-05-06 | 上海双金生物科技有限公司 | Yoghourt powder |
| US20090304864A1 (en) * | 2006-01-06 | 2009-12-10 | Compagnie Gervais Danone | Powder of fermented milk or of yogurt with a high density of lactic ferments |
| CN102228084A (en) * | 2011-05-11 | 2011-11-02 | 朱小玲 | Yoghurt powder, preparation methods thereof and method for preparing yoghurt by fermenting yoghurt powder |
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| CN1647660A (en) * | 2005-02-01 | 2005-08-03 | 黄恒燊 | Sour milk powder containing chitosan |
| US20090304864A1 (en) * | 2006-01-06 | 2009-12-10 | Compagnie Gervais Danone | Powder of fermented milk or of yogurt with a high density of lactic ferments |
| CN101422194A (en) * | 2008-10-31 | 2009-05-06 | 上海双金生物科技有限公司 | Yoghourt powder |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104938631A (en) * | 2015-06-04 | 2015-09-30 | 季华 | Yogurt fermentation powders |
| CN105558014A (en) * | 2016-01-02 | 2016-05-11 | 王宏铭 | Preparation method of yoghurt |
| CN107372827A (en) * | 2017-09-01 | 2017-11-24 | 昆山佰生优生物科技有限公司 | A kind of sour milk beverage yeast powder |
| CN107712051A (en) * | 2017-10-19 | 2018-02-23 | 江苏中通生物科技有限公司 | A kind of Yoghourt fermentation powder |
| 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 |
| CN114794244A (en) * | 2022-05-11 | 2022-07-29 | 扬州市扬大康源乳业有限公司 | Yoghourt powder and preparation method thereof |
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Application publication date: 20140430 |