CN104472695A - Child-type yoghurt powder and preparation method thereof - Google Patents
Child-type yoghurt powder and preparation method thereof Download PDFInfo
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- CN104472695A CN104472695A CN201410840040.7A CN201410840040A CN104472695A CN 104472695 A CN104472695 A CN 104472695A CN 201410840040 A CN201410840040 A CN 201410840040A CN 104472695 A CN104472695 A CN 104472695A
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Abstract
The invention discloses child-type yoghurt powder and a preparation method thereof. The child-type yoghurt powder is free of a stabilizing agent, a thickening agent, a preservative, pigment and essence, and every 100 parts by weight of the child-type yoghurt powder comprises the following components in parts by weight: 18.8-49.879 parts of white sugar or powdered sugar, 50-80 parts of milk powder, 0.01-0.1 part of composite vitamins, 0.01-0.1 part of composite minerals, 0.1-1 part of a nutrition enhancer and 0.001-1 part of freeze-dried zymocyte powder, wherein the addition amount of zymocyte in every gram of the child type yoghurt powder is 1*10<6>-1*10<10>cfu. The child-type yoghurt powder disclosed by the invention can provide nutrient substances essential for children to grow, is convenient to store, good in preparing recover property, high in viable count and convenient to use, and has a good market development prospect.
Description
Technical field
The present invention is specifically related to a kind of child form sour milk powder and preparation method thereof.
Background technology
Yoghurt adopts pure fresh milk to add the supplementary materials such as white granulated sugar after homogeneous, high temperature sterilization, access the fermentation type milk product that lactic acid bacteria makes pH value decline.Yoghourt has positive effect to health, rich in protein and calcium are not only provided, and the more perfect and absorption more easy to digest with other nutritional labelings of active peptide wherein, the importantly fermentation of Lactis In Yoghurt, nutritional labeling is improved while, also create some physiological activators, harmful microbe breeding can be controlled, maintenance gut flora balances, thus prevention of intestinal tract disease, angiocardiopathy, anti-aging, the effect of promoting longevity and giving protection against cancer.
Yoghurt adopts pure fresh milk to add the supplementary materials such as white granulated sugar after homogeneous, high temperature sterilization, access the fermentation type milk product that lactic acid bacteria makes pH value decline.Yoghourt has positive effect to health.At present, market top fermentation Yoghourt majority is all take fresh milk as primary raw material, adopts subculture or directly putting type fermented strain fermentation to form, and the shelf-life of these Yoghourts is short and need refrigeration, makes troubles to consumer is edible.
Existing sour milk powder is formulated by milk powder, bacterium powder and other supplementary materials.Although convenient and simple in making, adopt sour milk powder to restore after fermentation Yoghourt and product can be caused to produce granular sensation, caking, color and luster jaundice, and produce fragility matter structure.These influence factors comprise the change of pH value after the classification of all milk solids and source, heating strength, heat treatment, leavening, cultivation temperature, and these factors all can cause harmful effect to the quality of Yoghourt, sense organ, viable count and viscosity.Not only to consider that the indices such as physicochemical property, microorganism, aesthetic quality restoring rear sour milk products all meets national standard, also will consider the evaluation of the qualities such as the viable count of its sour milk powder, instant capacity and Fermented.In the tenth annual meeting of dairy processing industry association of China, the developing direction of Yoghourt is summed up.Along with people more and more pay close attention to health, the new varieties of Yoghourt are gradually towards natural, convenient, healthy, functional future development.At present, China is at the imperfection of the degree and technique of producing sour milk powder goods, immature, and is still in the starting stage.
In addition, although the domestic preparation method to sour milk powder and recovery situation are in progress to some extent, but for also not too perfect on the impact of the preservation of bacterial classification in milk powder, product Middle nutrition material and reset condition in manufacture craft process, especially be subject to environmental factor containing the product of active probiotic and clear stipulaties is not had for the impact of product stability and shelf-life, and domesticly also there is no shaping product.
The most important thing is that the kind of domestic acid milk powder is single, although existing sour milk powder brings the benefit of convenience and hobby property, consumer favors in differently flavoured Yoghourt more, and advocates natural, healthy, without the product philosophy of adding.The product of the many stabilizing agents of present product, flavoring essence class more and more can not meet the wish of consumer.Therefore the new varieties of sour milk powder are also towards by the development trend in functional direction, and especially to trend towards additive level gradually few in children market, and taste is many, and sugar content is low, many dietary fibers, containing profitable probliotics and the required nutritional labeling of growth and development.And develop nutritive value can meet child growth nutritional need, store convenient, containing stabilizing agent and flavoring essence, to reconstitute the child form sour milk powder that rear mouthfeel is good, live probiotic bacterial content is high be current urgent problem.
Summary of the invention
Technical problem to be solved by this invention is comparatively single in order to overcome the child form sour milk powder mode of production in prior art, be only limitted to the comparatively conventional dry mixing method such as freeze drying and spraying dry, because they all exist, freeze drying equipment is expensive, operating process and technological parameter are comparatively complicated, cycle is longer, production cost is too large, it is bad to there is restoration in existing sour milk powder product, mouthfeel is poor, viable count is not high, not comprehensive nutrition, do not focus on child nutrition demand and growth needs, and need to add the defect such as stabilizing agent and flavoring essence, and provide a kind of child form sour milk powder and preparation method thereof.Child form sour milk powder of the present invention can provide the various nutriments needed for child growth, storage convenient, reconstitute that restoration is good, viable count is high, easy to use, not containing additives such as stabilizing agent, thickener, anticorrisive agent, pigment, essence, there is the good prospect of marketing.
The invention provides a kind of child form sour milk powder, it is not containing stabilizing agent, thickener, anticorrisive agent, pigment and essence, the child form sour milk powder of every 100 parts of weight comprises following component: white granulated sugar or Icing Sugar 18.8 parts ~ 49.879 parts, milk powder 50 parts ~ 80 parts, B B-complex 0.01 part ~ 0.1 part, composite mineral matter 0.01 part ~ 0.1 part, nutrition fortifier 0.1 part ~ 1 part, zymophyte powder freeze-dried powder 0.001 part ~ 1 part; In every gram of child form sour milk powder, zymogenic addition is 1 × 10
6cfu ~ 1 × 10
10cfu.
In the present invention, described child form sour milk powder, preferably also comprises probiotic powder 0.001 part ~ 1 part and/or 1 part ~ 5 parts, natural fruit powder.
In the present invention, described child form sour milk powder, can also comprise dietary fiber 0.1 part ~ 1 part and/or dry cream 1 part ~ 10 parts; Described dietary fiber is preferably polyfructosan and galactooligosaccharide.
In the present invention, described milk powder preferably comprises whole milk powder, one or more in 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 are preferably 30 parts ~ 40 parts.
In the present invention, described natural fruit powder can be the conventional natural fruit powder in this area, is preferably banaina, strawberry powder, mango powder, coconut powder, apple powder, carrot meal, "Hami" melon powder, Chinese grooseberry powder, lemon powder, blueberry powder, pears powder, blackcurrant powder, orange powder, cherry powder, pineapple powder, peach powder and grape fruit powder one or more.
In the present invention, described child form sour milk powder also can comprise honey powder further, and the consumption of described honey powder can in order to replace part natural fruit powder.
In the present invention; described nutrition fortifier refers to the food additives belonging to natural nutrient scope adding the natural or Prof. Du Yucang in food for strengthening nutrition, is preferably taurine, lactoferrin, DHA, polyfructosan and galactooligosaccharide one or more.
In the present invention, described B B-complex refers to vitamin conventional in this area, is preferably V
a, V
d, V
e, V
k1, V
b1, V
b6, nicotinic acid, folic acid, pantothenic acid and V
cin one or more.In described child form sour milk powder, described V
aaddition be preferably no more than 1000IU/g sour milk powder; Described V
d3addition be preferably no more than 2800IU/g sour milk powder; Described V
eaddition be preferably no more than 40mg/g sour milk powder; Described V
k1addition be preferably no more than 0.4mg/g sour milk powder; Described V
b1addition be preferably no more than 4000 μ g/g sour milk powders; Described V
b6addition be preferably 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 preferably no more than 12000 μ g/g sour milk powders; Described V
caddition be preferably no more than 500mg/g sour milk powder; The addition of described folic acid is preferably no more than 1200 μ g/g sour milk powders.
In the present invention, described composite mineral matter refers to mineral matter conventional in this area, is preferably iron and/or zinc.In described sour milk powder, the addition of described zinc is preferably no more than 70mg/g sour milk powder, but non-vanishing; The addition of described iron is preferably no more than 90mg/g sour milk powder, but non-vanishing.
In the present invention, described zymophyte powder freeze-dried powder can adopt the normal fermentation bacterium powder freeze-dried powder in this area, and the zymophyte in described zymophyte powder freeze-dried powder is preferably streptococcus thermophilus (St.thermophilus) and/or lactobacillus bulgaricus (Lb.bulgaricus).
In the present invention, probio 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, bifidobacterium lactis (Bifidobacteriumlactis), lactobacillus acidophilus (Lactobacillusacidophilus), one or more in Lactobacillus rhamnosus (Lactobacillus rhamnosus) and Lactobacillus casei (Lactobacillus.casei), be more preferably one or both in Bifidobacterium (Bifid bacteriumanimalis) BB-12, bifidobacterium lactis (Bifidobacteriumlactis) and lactobacillus acidophilus (Lactobacillus acidophilus).
In the present invention, described child form sour milk powder preferably comprises following component: whole milk powder, skimmed milk power, white granulated sugar (or Icing Sugar), oil-bound distemper, zymophyte powder freeze-dried powder, natural fruit powder, honey powder and probiotic powder; Described natural fruit powder is one or more in banaina, strawberry powder, mango powder, coconut powder, apple powder, carrot meal, "Hami" melon powder, Chinese grooseberry powder, lemon powder, blueberry powder, pears powder, blackcurrant powder, orange powder, cherry powder, pineapple powder, peach powder and grape fruit powder; The preferred streptococcus thermophilus of zymophyte in described zymophyte powder freeze-dried powder and/or lactobacillus bulgaricus; Probio in described probiotic powder is one or both in Bifidobacterium (Bifid bacterium animalis) BB-12, bifidobacterium lactis (Bifidobacteriumlactis) and lactobacillus acidophilus (Lactobacillus acidophilus).
In the present invention, described child form sour milk powder more preferably comprises following component: whole milk powder, skimmed milk power, white granulated sugar (or Icing Sugar), dry cream, zymophyte powder freeze-dried powder, natural fruit powder, honey powder, B B-complex, composite mineral matter, probiotic powder and dietary fiber; Described natural fruit powder is one or more in banaina, strawberry powder, mango powder, coconut powder, apple powder, carrot meal, "Hami" melon powder, Chinese grooseberry powder, lemon powder, blueberry powder, pears powder, blackcurrant powder, orange powder, cherry powder, pineapple powder, peach powder and grape fruit powder; Described B B-complex is V
a, V
d, V
e, V
k1, V
b1, V
b6, nicotinic acid, folic acid, pantothenic acid and V
cin one or more; Described composite mineral matter is one or more in iron, zinc, calcium, copper, iodine and selenium; The preferred streptococcus thermophilus of zymophyte in described zymophyte powder freeze-dried powder and/or lactobacillus bulgaricus; One or both in the preferred Bifidobacterium of probio in described probiotic powder (Bifidbacterium animalis) BB-12, bifidobacterium lactis (Bifidobacteriumlactis) and lactobacillus acidophilus (Lactobacillus acidophilus); Described dietary fiber is polyfructosan and galactooligosaccharide.
In the present invention, described child form sour milk powder is mainly for 6 ~ 36 months infants and 3-12 year children.
Present invention also offers the preparation method of above-mentioned child form sour milk powder, it comprises the following steps:
(1) premix: first zymophyte powder freeze-dried powder is mixed according to mass ratio 1:10 ~ 1:50 with milk powder, obtain after premix containing zymophyte powder freeze-dried powder milk powder;
(2) be dry mixed: by mixing according to mass ratio 1:15 ~ 1:25 with remaining dried milk containing zymophyte powder freeze-dried powder milk powder of obtaining in step (1), 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 add in step (2).
In step (1), preferably also comprise the step that raw material prepares before premix, first by good for subsequent use for the raw material weighing such as white granulated sugar or Icing Sugar, milk powder, nutrition fortifier, B B-complex, composite mineral matter and zymophyte powder freeze-dried powder.And then carry out premix.
After step (2), preferably also comprise employing packaging of aluminium foil bag, the step vacuumized.
Yoghourt obtained by child form sour milk powder of the present invention directly adds water with child form sour milk powder, after reconstituting out, is incubated 4 ~ 6 hours, adds fruit, honey or the dessert etc. liked.Without any additive in raw material, pure natural local flavor, strict proportioning of filling a prescription, cooks for immediate consumption, and absolute is fresh, and natural activity bacterial content is high, has abundant nutritive value.Not containing any stabilizing agent, the additives such as thickener, anticorrisive agent, pigment, essence are real beneficial bacterium fermented yoghourts.Genuine Yoghourt, drinks the moment and adds honey, white sugar, fruit etc. according to individual taste and be modulated into assorted delicious Yoghourt.
Present invention also offers the using method of described child form sour milk powder, its can be method 1. or method 2.:
Method is 1.: take described child form sour milk powder and water according to mass ratio 1:10 ~ 1:5, reconstitute with 40 DEG C ~ 50 DEG C water.Ferment at the temperature of 40 DEG C ~ 45 DEG C, ferment 5 ~ 6 hours, until liquid level there is whey separate out, after fermentation 8 ~ 12 hours at the temperature of 2 ~ 6 DEG C.
Method is 2.: take described child form sour milk powder and water according to mass ratio 1:10 ~ 1:5, add by 40 DEG C ~ 50 DEG C warm waters and reconstitute, solution is stirred, add in fermentation tank by 90 DEG C ~ 100 DEG C warm waters and carry out heat-preservation fermentation 5-6 hour, until liquid level there is whey separate out, to be placed at the temperature of 2 ~ 6 DEG C, refrigerator after fermentation 8 ~ 12 hours.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
In the present invention, described room temperature refers to environment temperature, is 15 DEG C ~ 20 DEG C.
Positive progressive effect of the present invention is:
1, child form sour milk powder of the present invention, abundant nutritive value can meet the nutritional need of child growth, more convenient than the Yoghourt storage on market, more there are the various nutriments needed for child growth, do not add the additives such as any stabilizing agent, thickener, anticorrisive agent, pigment, essence, and viable count is high, can according to the eating habit of consumer, utilize child form sour milk powder to ferment at any time, allow every consumer enjoy the happy of yoghourt of doing it yourself simultaneously.Solve existing child form sour milk powder kind single, not comprehensive nutrition, do not focus on child nutrition demand and growth needs and need to add the defect such as stabilizing agent and flavoring essence.
2, the present invention is except production technology and formula, after restoring, the indices such as physicochemical property, microorganism, aesthetic quality of sour milk products all meets national standard, and the evaluation of the quality such as the viable count of child form sour milk powder, instant capacity and Fermented is all higher than like product, extremely be beneficial to the storage of product and business-like production and utilization, there is the good prospect of marketing.
3, child form sour milk powder of the present invention take Yoghourt as nutrition carrier form, do not add any thickener, emulsifying agent, flavoring essence or spices, method more easily operates in the family, and the lifting given prominence to while full nutrition is provided intelligence, eyesight and immunity, promote skeleton development simultaneously, prevent diarrhoea, constipation reinforcement human body intestinal canal function.And; child form sour milk powder of the present invention enhances vitamin; mineral matter; dietary fiber; DHA; lactoferrin; taurine, the nutrition fortifier of probio etc. can for while providing more comprehensively nutrition, Yoghourt to reconstitute restoration good; natural fruit powder more can strengthen the mouthfeel of Yoghourt; fortification also can promote the absorption of probio, and viable count is high, can according to the eating habit of consumer; utilize child form sour milk powder to ferment at any time, allow every consumer enjoy the happy of yoghourt of doing it yourself simultaneously.Therefore child form sour milk powder of the present invention is a kind of child nutrition carrier of family type from yoghourt of very high-quality.
4, the present invention adopts dry pigmentation, with mixing machinery by various raw material dry mixed, adds lactic acid bacteria powder, probiotic powder and nutrition fortifier simultaneously.The main advantage of the method can not only save spray-dired complex process, saves energy consumption, reduces production cost, the speed production cycle, can also avoid the heating to bacterium powder and nutrition fortifier in addition, improves the full price usefulness of viable count and product.
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, conventionally and condition, or selects according to catalogue.
In following embodiment, 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: Lai Que bio tech ltd, Shanghai 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: Shanghai Li Cheng nutrition product Science and Technology Co., Ltd.;
Lactoferrin: Shanghai Tong Yuan food technology Co., Ltd;
DHA: Pan Asia dairy products (Shanghai) Co., Ltd.;
Taurine: Shanghai Li Cheng nutrition product Science and Technology Co., Ltd.;
Natural fruit powder: NATUREX Products
Polyfructosan: De Biou trade Co., Ltd
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: get appropriate amount of sample and pour in 50mL beaker lentamente, under natural daylight, observe color and luster and structural state.Smell and flavour: get appropriate amount of sample in 50mL beaker, first smelling, then gargle by warm water, then taste the flavour of sample.
Child form sour milk powder viable count detects:
Milk powder treated that test sample to be first positioned under room temperature 1 ~ 2 hour, to make its temperature identical with room temperature.Take 10g sample shaken well in 90mL physiological saline.Absorption 0.5mL joins 4.5mL centrifuge tube, and (concentration is 10
-1) stepwise dilution suspension, (this test generally chooses 10 to choose appropriate dilution
-3, 10
-4with 10
-5) solution 0.2mL move in MRS agar culture plate respectively, cultivate 72h in 37 DEG C of anaerobic culture boxes.Choose the culture dish of clump count between 30-300 to count.
The detection method of child form sour milk powder acidity:
PH measures: directly measure with pH meter.
Titratable acidity: get 10mL acidified milk, uses 20mL distilled water diluting, adds the phenolphthalein solution of 2 1%, with the titration of 0.1mol/LNaoH standard liquid, calculates gill and pinches that degree (° T), obtain the titratable acidity of this Yoghourt in the fermentation a certain moment.
The instant capacity research evaluation method of child form sour milk powder:
Brew: accurately take 34g child form sour milk powder 250mL40 DEG C of water and reconstitute, observes the situation that reconstitutes (with or without agglomerate after reconstituting, with or without precipitation at the bottom of cup) after stirring.
The texture characteristic assay method of child form sour milk powder:
With Texture instrument, the analysis of matter structure is carried out to the Yoghourt after fermentation.
Embodiment 1
The formula of the child form sour milk powder of natural original flavor taste: (dry powder in 1kg child form sour milk powder)
| 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 is simply dry mixed, obtains 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: (dry powder in 1kg child form sour milk powder)
| 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 is simply dry mixed, obtains the child form sour milk powder of mango taste.
Embodiment 3
The formula of the child form sour milk powder of strawberry taste: (dry powder in 1kg child form sour milk powder)
| 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 is simply dry mixed, obtains the child form sour milk powder of strawberry taste.
Embodiment 4
The formula of the child form sour milk powder of coconut taste: (dry powder in 1kg child form sour milk powder)
| 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 is simply dry mixed, obtains the child form sour milk powder of coconut taste.
Embodiment 5
The formula of the child form sour milk powder of banana: (dry powder in 1kg child form sour milk powder)
| Raw material | Consumption (g) |
| Whole milk powder | 600 |
| Whey powder | 20 |
| Dry cream | 40 |
| 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 |
| Banaina | 20 |
| Amount to | 1000 |
Above-mentioned raw materials is simply dry mixed, obtains 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: (dry powder in 1kg child form sour milk powder)
| 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 is simply dry mixed, obtains the child form sour milk powder of apple+carrot taste.
Embodiment 7
The formula of the child form sour milk powder of grape taste: (dry powder in 1kg child form sour milk powder)
| Raw material | Consumption (g) |
| Whole milk powder | 595 |
| Whey powder | 20 |
| Dry cream | 40 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| White granulated sugar | 330 |
| B B-complex | 0.5 |
| Composite mineral matter | 0.6 |
| Taurine | 0.5 |
| Lactoferrin | 0.4 |
| DHA | 0.5 |
| Grape fruit powder | 10 |
| Amount to | 1000 |
Above-mentioned raw materials is simply dry mixed, obtains the child form sour milk powder of grape taste.
Embodiment 8
The child form sour milk powder formula of "Hami" melon+Chinese grooseberry taste: (dry powder in 1kg child form sour milk powder)
| 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 |
| Chinese grooseberry powder | 5 |
| Amount to | 1000 |
Above-mentioned raw materials is simply dry mixed, obtains the child form sour milk powder of "Hami" melon+Chinese grooseberry.
Embodiment 9
The child form sour milk powder formula of lemon+honey taste: (dry powder in 1kg child form sour milk powder)
| Raw material | Consumption (g) |
| Whole milk powder | 550 |
| Whey powder | 20 |
| Dry cream | 50 |
| 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 |
| Lemon powder | 10 |
| Honey powder | 15 |
| Amount to | 1000 |
Above-mentioned raw materials is simply dry mixed, obtains the child form sour milk powder of lemon+honey.
The child form sour milk powder of embodiment 10 blueberry taste: (dry powder in 1kg child form sour milk powder)
| 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 is simply dry mixed, obtains the child form sour milk powder of blueberry taste.
The child form sour milk powder (dry powder in 1kg child form sour milk powder) of embodiment 11 blackcurrant taste
| 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 is simply dry mixed, obtains the child form sour milk powder of blackcurrant taste.
The child form sour milk powder (dry powder in 1kg child form sour milk powder) of embodiment 12 pears taste
| Raw material | Consumption (g) |
| Whole milk powder | 600 |
| Whey powder | 20 |
| Dry cream | 50 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| White granulated sugar | 315 |
| B B-complex | 0.5 |
| Composite mineral matter | 0.6 |
| Lactoferrin | 0.4 |
| Taurine | 0.5 |
| DHA | 0.5 |
| Pears powder | 10 |
| Amount to | 1000 |
Above-mentioned raw materials is simply dry mixed, obtains pears taste child form sour milk powder.
The child form sour milk powder (dry powder in 1kg child form sour milk powder) of embodiment 13 sweet orange taste
| 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 is simply dry mixed, obtains the child form sour milk powder of sweet orange taste.
The child form sour milk powder (dry powder in 1kg child form sour milk powder) of embodiment 14 apples+banana flavored piece
| Raw material | Consumption (g) |
| Whole milk powder | 550 |
| Whey powder | 20 |
| Dry cream | 50 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| White granulated sugar | 350 |
| B B-complex | 0.5 |
| Composite mineral matter | 0.6 |
| Lactoferrin | 0.4 |
| Taurine | 0.5 |
| DHA | 0.5 |
| Apple powder | 15 |
| Banaina | 10 |
| Amount to | 1000 |
Above-mentioned raw materials is simply dry mixed, obtains child form sour milk powder.
Embodiment 15
Low-fat child form sour milk powder: (dry powder in 1kg child form sour milk powder)
| 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 is simply dry mixed, obtains low-fat child form sour milk powder.
Embodiment 16 low fat many dietary fibers child form sour milk powder: (dry powder in 1kg child form sour milk powder).
| 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 is simply dry mixed, obtains the child form sour milk powder of the many dietary fibers of low fat.
Embodiment 17 probio original type child form sour milk powder: (dry powder in 1kg child form sour milk powder)
| Raw material | Consumption (g) |
| Whole milk powder | 345 |
| Whey powder | 50 |
| Skimmed milk power | 200 |
| Dry cream | 100 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| Probio | 0.5 |
| White granulated sugar | 300 |
| B B-complex | 1 |
| Composite mineral matter | 1 |
| Amount to | 1000 |
Above-mentioned raw materials is simply dry mixed, obtains probio original type child form sour milk powder.
Embodiment 18 probio nutrition reinforced type child form sour milk powder: (dry powder in 1kg child form sour milk powder)
| 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 |
| Probio | 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 is simply dry mixed, obtains probio nutrition reinforced type child form sour milk powder.
Embodiment 19 probio fruit-flavor type child form sour milk powder: (dry powder in 1kg child form sour milk powder)
| Raw material | Consumption (g) |
| Whole milk powder | 500 |
| Whey powder | 50 |
| Dry cream | 65 |
| Streptococcus thermophilus | 1 |
| Lactobacillus bulgaricus | 1.5 |
| Probio | 0.5 |
| White granulated sugar | 360 |
| B B-complex | 1 |
| Composite mineral matter | 0.6 |
| Taurine | 0.5 |
| Lactoferrin | 0.4 |
| Natural fruit powder | 18 |
| Polyfructosan | 1.5 |
| Amount to | 1000 |
Above-mentioned raw materials is simply dry mixed, obtains probio fruit-flavor type child form sour milk powder.
Effect example result
One, the sensory evaluation of the Yoghourt of child form sour milk powder making of the present invention
Carry out sensory evaluation by 10 valuation officers (5 male 5 female), adopt surface moisture, solid sense, smooth feeling, palatability as organoleptic indicator and corresponding evaluation criterion, in table 1.First, the Yoghourt that child form sour milk powder of the present invention is made is taken out from refrigerator random code and indicate sample, at random in giving valuation officer.All evaluation procedures are all carried out in the sensory evaluation laboratory of adularescent light and controllable environment.In evaluation procedure, prepare one glass of water and gargle and clean tooth.Each sample in triplicate.
The results of sensory evaluation of the Yoghourt that table 1 child form sour milk powder of the present invention makes and common fermentation Yoghourt
From the results shown in Table 1: the yoghurt example that in all embodiments of the present invention, all child form sour milk powders make is compared with common fermentation yoghurt example, be as good as at Analyses Methods for Sensory Evaluation Results, even better, from surface moisture, solid sense, smooth feeling, mark in palatability four aspects, the scoring that the Yoghourt that gained child form sour milk powder of the present invention makes obtains is higher, and product quality is convenient, stable.
Two, the Yoghourt that makes of the Yoghourt that makes of child form sour milk powder of the present invention and the pH of common fermentation Yoghourt and the detection table 2 of acidity child form sour milk powder of the present invention and the pH of common fermentation Yoghourt and the detection of acidity
In the GB GB2746-1999 that 1999 promulgate, acidity is defined as to the acidity of finished product Yoghourt and is not less than 70 ° of T, and the consumption habit Yoghourt acidity of common people is between 70.00 ~ 100.00 ° of T.As can be seen from table 2 result, acidity still meets the consumption habit of people, and pH value is basic corresponding with its acidity value, and pH value its acidity value higher is lower, and its acidity value that pH value is lower is higher.
Three, the viable count of child form sour milk powder detects
The viable count of table 3 child form sour milk powder of the present invention detects
As can be seen from table 3 result, under cryogenic (0 DEG C ~ 4 DEG C), viable count declines slightly along with the prolongation of time, and it is not very large that the order of magnitude is not decayed on the impact of sour milk powder fermented yoghourt, and the quality preservation of product is stablized.
Four, the comparing of texture characteristic of child form sour milk powder and common sour milk
The texture characteristic measurement result of table 4 child form sour milk powder and common sour milk
As can be seen from table 4 result, after child form sour milk powder makes, difference is little compared with common sour milk.Hardness with apparently higher than common sour milk, other characterisitic parameter gap amplitudes are not fairly obvious, the demand of China consumer to Yoghourt quality mouthfeel is known, what general hope obtained is that coagulability is good, denseness is larger, and there is certain viscosity, the sour milk products of certain smooth mouthfeel, be namely reflected in the higher hardness number of the upper needs of texture characteristic parameter and viscosity value.From the side, sour milk powder of the present invention meets the demand of popular taste.
Claims (10)
1. a child form sour milk powder, it is characterized in that: described child form sour milk powder is not containing stabilizing agent, thickener, anticorrisive agent, pigment and essence, the child form sour milk powder of every 100 parts of weight comprises following component: white granulated sugar or Icing Sugar 18.8 parts ~ 49.879 parts, milk powder 50 parts ~ 80 parts, B B-complex 0.01 part ~ 0.1 part, composite mineral matter 0.01 part ~ 0.1 part, nutrition fortifier 0.1 part ~ 1 part and zymophyte powder freeze-dried powder 0.001 part ~ 1 part; In every gram of child form sour milk powder, zymogenic addition is 1 × 10
6cfu ~ 1 × 10
10cfu.
2. child form sour milk powder as claimed in claim 1, is characterized in that: described child form sour milk powder, also comprises probiotic powder 0.001 part ~ 1 part and/or 1 part ~ 5 parts, natural fruit powder.
3. child form sour milk powder as claimed in claim 2, is characterized in that: described child form sour milk powder, also comprises dietary fiber 0.1 part ~ 1 part and/or dry cream 1 part ~ 10 parts; Described dietary fiber is preferably polyfructosan and galactooligosaccharide.
4. child form sour milk powder as claimed in claim 1, is characterized in that: described milk powder comprises whole milk powder, one or more in skimmed milk power and whey powder; And/or described white granulated sugar or Icing Sugar are 30 parts ~ 40 parts; And/or described nutrition fortifier is one or more of taurine, lactoferrin, DHA, polyfructosan and galactooligosaccharide; And/or described B B-complex is V
a, V
d, V
e, V
k1, V
b1, V
b6, nicotinic acid, folic acid, pantothenic acid and V
cin one or more; And/or described composite mineral matter is iron and/or zinc; And/or the zymophyte in described zymophyte powder freeze-dried powder is streptococcus thermophilus (St.thermophilus) and/or lactobacillus bulgaricus (Lb.bulgaricus).
5. child form sour milk powder as claimed in claim 2, is characterized in that:
Described child form sour milk powder also comprises honey powder further, and the consumption of described honey powder is in order to replace part natural fruit powder;
And/or,
Described natural fruit powder is one or more of banaina, strawberry powder, mango powder, coconut powder, apple powder, carrot meal, "Hami" melon powder, Chinese grooseberry powder, lemon powder, blueberry powder, pears powder, blackcurrant powder, orange powder, cherry powder, pineapple powder, peach powder and grape fruit powder;
And/or,
Probio in described active 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) BB-12, lactobacillus acidophilus (Lactobacillusacidophilus), one or more in Lactobacillus rhamnosus (Lactobacillus rhamnosus) and Lactobacillus casei (Lactobacillus.casei).
6. child form sour milk powder as claimed in claim 4, is characterized in that: in described child form sour milk powder, described V
aaddition be no more than 1000IU/g sour milk powder; Described V
d3addition be no more than 2800IU/g sour milk powder; Described V
eaddition be no more than 40mg/g sour milk powder; Described V
k1addition be no more than 0.4mg/g sour milk powder; Described V
b1be preferably no more than 4000 μ g/g sour milk powders; Described V
b6addition be no more than 3400 μ g/g sour milk powders; The addition of described nicotinic acid is no 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 V
caddition be no more than 500mg/g sour milk powder; The addition of described folic acid is no more than 1200 μ g/g sour milk powders.
7. child form sour milk powder as claimed in claim 4, is characterized in that:
Described whole milk powder is 15 parts ~ 64 parts; And/or described skimmed milk power is 15 parts ~ 30 parts; And/or described whey powder is 1 part ~ 5 parts; And/or in described child form sour milk powder, the addition of described zinc is no more than 70mg/g sour milk powder, but non-vanishing; And/or the addition of described iron is no more than 90mg/g sour milk powder, but non-vanishing.
8. the preparation method of the child form sour milk powder as described in any one of claim 1 ~ 7, it is characterized in that, it comprises the following steps:
(1) premix: first zymophyte powder freeze-dried powder is mixed according to mass ratio 1:10 ~ 1:50 with milk powder, obtain after premix containing zymophyte powder freeze-dried powder milk powder;
(2) be dry mixed: by mixing according to mass ratio 1:15 ~ 1:25 with remaining dried milk containing zymophyte powder freeze-dried powder milk powder of obtaining in step (1), obtain child form sour milk powder.
9. the preparation method of child form sour milk powder as claimed in claim 8, it is characterized in that: in step (1), the time of described mixing is 15 minutes ~ 30 minutes;
And/or,
In step (2), 10 minutes ~ 15 minutes time of described mixing;
And/or,
Raw material beyond zymophyte powder freeze-dried powder and milk powder adds in step (2);
And/or,
After step (2), also comprise employing packaging of aluminium foil bag, the step vacuumized.
10. the using method of the child form sour milk powder as described in any one of claim 1 ~ 7, is characterized in that, its be method 1. or method 2.:
Method is 1.: take child form sour milk powder described in any one of claim 1 ~ 7 and water according to mass ratio 1:10 ~ 1:5, reconstitute with 40 DEG C ~ 50 DEG C water; Ferment at the temperature of 40 DEG C ~ 45 DEG C, ferment 5 ~ 6 hours, until liquid level there is whey separate out, after fermentation 8 ~ 12 hours at the temperature of 2 ~ 6 DEG C;
Method is 2.: take child form sour milk powder described in any one of claim 1 ~ 7 and water according to mass ratio 1:10 ~ 1:5, reconstitute with 40 DEG C ~ 50 DEG C water, heat-preservation fermentation is carried out at 90 DEG C ~ 100 DEG C, ferment 5 ~ 6 hours, until liquid level there is whey separate out, after fermentation 8 ~ 12 hours at the temperature of 2 ~ 6 DEG C.
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