CN104938631A - Yogurt fermentation powders - Google Patents
Yogurt fermentation powders Download PDFInfo
- Publication number
- CN104938631A CN104938631A CN201510300207.5A CN201510300207A CN104938631A CN 104938631 A CN104938631 A CN 104938631A CN 201510300207 A CN201510300207 A CN 201510300207A CN 104938631 A CN104938631 A CN 104938631A
- Authority
- CN
- China
- Prior art keywords
- powder
- powders
- parts
- fruit
- honey
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention discloses yogurt fermentation powders, which comprise the following raw materials in weight part: 12-100 parts of milk powders, 20-100 parts of honey, 0.01-0.1 part of lactic acid bacteria powders, 5-25 parts of fruit powders, 2-5 parts of jujube powders and 1-3 parts of sesame powders. The fruit powders are mixed powders composed of apple fruit powders and aloe powders in the mass ratio of 1:1. According to the invention, the yogurt fermentation powders contain fruit powders, fruit powders and sesame powders, wherein the three powders are high in nutritional value and can nourish the stomach. Meanwhile, the raw materials of the yogurt fermentation powders are easily obtained and are polished into powders, thus being good in operability. The problem in the prior art that existing commercially available yogurt fermentation powders have fewer nutritional ingredients and are poor in mouth feel can be solved.
Description
Technical field
The present invention relates to a kind of Yoghourt fermentation powder.
Background technology
Traditional Yoghourt fermentation technology be with dairy products be raw material through lactobacillus bulgaricus and streptococcus thermophilus, or one or more fermentations that lactobacillus bulgaricus and streptococcus thermophilus are worked in coordination with in Lactobacillus casei, lactobacillus acidophilus, Bifidobacterium etc. form.Traditional Yoghourt needs preservation under 2 DEG C ~ 6 DEG C conditions, lactic acid bacteria preserves in 0 DEG C ~ 4 DEG C 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 is shorter, generally under 0 DEG C ~ 4 DEG C conditions 21 days.But fermentation time is longer, this is relevant with yeast powder.
Therefore, need to provide a kind of new technical scheme to solve the problems referred to above.
Summary of the invention
The technical problem to be solved in the present invention is to provide short, the effective Yoghourt fermentation powder of a kind of fermentation time.
For solving the problems of the technologies described above, a kind of Yoghourt fermentation powder of the present invention, this yeast powder comprises the raw material of following weight portion: 12-100 part milk powder, 20-100 part honey, 0.01-0.1 part lactic acid bacteria powder, 5-25 part fruit powder, 2-5 part red date powder and 1-3 part black sesame powder;
Described fruit powder is the mixed powder of apple powder and aloe powder, and described apple powder and aloe powder mix by mass parts 1:1.
Containing streptococcus thermophilus bacterium powder and lactobacillus delbrueckii subspecies bulgaricus powder in described lactic acid bacteria bacterium powder.
The honey at 2-5 DEG C selected by described honey.
In described streptococcus thermophilus bacterium powder, the bacterium colony Shuo≤1.0 × 1011cfu/g of streptococcus thermophilus.
In described lactobacillus delbrueckii subspecies bulgaricus powder, the bacterium colony Shuo≤1.0 × 1011cfu/g of lactobacillus delbruockii subspecies bulgaricus.
Yoghourt fermentation powder of the present invention, wherein fruit powder, red date powder and black sesame powder has high nutritive value, and have nourishing the stomach effect, raw material is easy to get, and polishing powdery operability is good.The invention solves the problem of the reduction of current commercially available yoghourt yeast powder nutritional labeling and mouthfeel state difference.
Detailed description of the invention
In order to deepen the understanding of the present invention, below the invention will be further described, this embodiment, only for explaining the present invention, does not form the restriction to protection scope of the present invention.
Embodiment 1
A kind of Yoghourt fermentation powder, this yeast powder comprises the raw material of following weight portion: 12 portions of milk powder, 20 parts of honey, 0.01 part of lactic acid bacteria powder, 5 parts of fruits powder, 2 parts of red date powders and 1 part of black sesame powder;
Fruit powder is the mixed powder of apple powder and aloe powder, and apple powder and aloe powder mix by mass parts 1:1.
Containing streptococcus thermophilus bacterium powder and lactobacillus delbrueckii subspecies bulgaricus powder in lactic acid bacteria bacterium powder.
The honey at 2 DEG C selected by honey.
In streptococcus thermophilus bacterium powder, the bacterium colony Shuo≤1.0 × 1011cfu/g of streptococcus thermophilus.
In lactobacillus delbrueckii subspecies bulgaricus powder, the bacterium colony Shuo≤1.0 × 1011cfu/g of lactobacillus delbruockii subspecies bulgaricus.
Embodiment 2
A kind of Yoghourt fermentation powder, this yeast powder comprises the raw material of following weight portion: 50 portions of milk powder, 50 parts of honey, 0.5 part of lactic acid bacteria powder, 15 parts of fruits powder, 3 parts of red date powders and 2 parts of black sesame powders;
Fruit powder is the mixed powder of apple powder and aloe powder, and described apple powder and aloe powder mix by mass parts 1:1.
Containing streptococcus thermophilus bacterium powder and lactobacillus delbrueckii subspecies bulgaricus powder in lactic acid bacteria bacterium powder.
The honey at 3 DEG C selected by honey.
In streptococcus thermophilus bacterium powder, the bacterium colony Shuo≤1.0 × 1011cfu/g of streptococcus thermophilus.
In lactobacillus delbrueckii subspecies bulgaricus powder, the bacterium colony Shuo≤1.0 × 1011cfu/g of lactobacillus delbruockii subspecies bulgaricus.
Embodiment 3
A kind of Yoghourt fermentation powder, this yeast powder comprises the raw material of following weight portion: 100 portions of milk powder, 100 parts of honey, 0.1 part of lactic acid bacteria powder, 25 parts of fruits powder, 5 parts of red date powders and 3 parts of black sesame powders;
Fruit powder is the mixed powder of apple powder and aloe powder, and described apple powder and aloe powder mix by mass parts 1:1.
Containing streptococcus thermophilus bacterium powder and lactobacillus delbrueckii subspecies bulgaricus powder in lactic acid bacteria bacterium powder.
The honey at 5 DEG C selected by honey.
In streptococcus thermophilus bacterium powder, the bacterium colony Shuo≤1.0 × 1011cfu/g of streptococcus thermophilus.
In lactobacillus delbrueckii subspecies bulgaricus powder, the bacterium colony Shuo≤1.0 × 1011cfu/g of lactobacillus delbruockii subspecies bulgaricus.
Fruit powder, red date powder and black sesame powder have high nutritive value, and have nourishing the stomach effect, raw material is easy to get, and polishing powdery operability is good.
The invention solves the problem of the reduction of current commercially available yoghourt yeast powder nutritional labeling and mouthfeel state difference.It is convenient, simple to operate to store, and does not need to add any thickener, food additives, does not need cold chain transportation, system easy to control the quality, can form large-scale production etc.
Claims (5)
1. a Yoghourt fermentation powder, is characterized in that, this yeast powder comprises the raw material of following weight portion: 12-100 part milk powder, 20-100 part honey, 0.01-0.1 part lactic acid bacteria powder, 5-25 part fruit powder, 2-5 part red date powder and 1-3 part black sesame powder;
Described fruit powder is the mixed powder of apple powder and aloe powder, and described apple powder and aloe powder mix by mass parts 1:1.
2. a kind of Yoghourt fermentation powder according to claim 1, is characterized in that: containing streptococcus thermophilus bacterium powder and lactobacillus delbrueckii subspecies bulgaricus powder in described lactic acid bacteria bacterium powder.
3. a kind of Yoghourt fermentation powder according to claim 1, is characterized in that: the honey at 2-5 DEG C selected by described honey.
4. a kind of Yoghourt fermentation powder according to claim 1, is characterized in that: in described streptococcus thermophilus bacterium powder, the bacterium colony Shuo≤1.0 × 1011cfu/g of streptococcus thermophilus.
5. a kind of Yoghourt fermentation powder according to claim 1, is characterized in that: in described lactobacillus delbrueckii subspecies bulgaricus powder, the bacterium colony Shuo≤1.0 × 1011cfu/g of lactobacillus delbruockii subspecies bulgaricus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510300207.5A CN104938631A (en) | 2015-06-04 | 2015-06-04 | Yogurt fermentation powders |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510300207.5A CN104938631A (en) | 2015-06-04 | 2015-06-04 | Yogurt fermentation powders |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104938631A true CN104938631A (en) | 2015-09-30 |
Family
ID=54154163
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510300207.5A Pending CN104938631A (en) | 2015-06-04 | 2015-06-04 | Yogurt fermentation powders |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104938631A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994099A (en) * | 2006-12-31 | 2007-07-11 | 内蒙古伊利实业集团股份有限公司 | A yoghurt powder |
| CN101558787A (en) * | 2009-05-21 | 2009-10-21 | 上海谱莱生物技术有限公司 | Preparation method for probiotic yoghurt |
| 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 |
| CN102845517A (en) * | 2012-09-21 | 2013-01-02 | 马氏庄园南京食品有限公司 | Beauty yogurt and preparation method thereof |
| CN103749678A (en) * | 2013-12-27 | 2014-04-30 | 润盈生物工程（上海）有限公司 | Domestic yoghurt fermented powder and method for preparing yoghurt by using yoghurt fermented powder |
| CN104605024A (en) * | 2013-11-05 | 2015-05-13 | 张海宁 | Acid milk powder |
-
2015
- 2015-06-04 CN CN201510300207.5A patent/CN104938631A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994099A (en) * | 2006-12-31 | 2007-07-11 | 内蒙古伊利实业集团股份有限公司 | A yoghurt powder |
| CN101558787A (en) * | 2009-05-21 | 2009-10-21 | 上海谱莱生物技术有限公司 | Preparation method for probiotic yoghurt |
| 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 |
| CN102845517A (en) * | 2012-09-21 | 2013-01-02 | 马氏庄园南京食品有限公司 | Beauty yogurt and preparation method thereof |
| CN104605024A (en) * | 2013-11-05 | 2015-05-13 | 张海宁 | Acid milk powder |
| CN103749678A (en) * | 2013-12-27 | 2014-04-30 | 润盈生物工程（上海）有限公司 | Domestic yoghurt fermented powder and method for preparing yoghurt by using yoghurt fermented powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kailasapathy et al. | Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts | |
| CN103651784B (en) | Fermented milk without food additive and preparation method for fermented milk | |
| JP6504878B2 (en) | Method of producing fermented milk | |
| EP2568815B1 (en) | Synergistic fermentation of lactobacillus rhamnosus and lactobacillus paracasei subsp paracasei | |
| WO2005099469A2 (en) | Process for preparing low-calorie drinks and the low-calorie beverages resulting therefrom | |
| Farahat et al. | Proteolytic activity and some properties of stirred fruit yoghurt made using some fruits containing proteolytic enzymes. | |
| CN110859219A (en) | Probiotic plant yoghurt powder | |
| CN102258082A (en) | Coagulating probiotic goat yoghurt and preparation method thereof | |
| CN102258081A (en) | Synbiotics liquid goat milk beverage and preparation method thereof | |
| CN107279649A (en) | A kind of probiotics solid beverage formula and its manufacture method | |
| CN102014644A (en) | Method for manufacturing fermented milk | |
| CA3043224C (en) | Streptococcus thermophilus for use in preparation of fermented products. | |
| CN105875952A (en) | Probiotic black tea and preparation method thereof | |
| CN103749678A (en) | Domestic yoghurt fermented powder and method for preparing yoghurt by using yoghurt fermented powder | |
| US20200323227A1 (en) | Fermented dairy compositions and methods of preparing the same | |
| CN104938631A (en) | Yogurt fermentation powders | |
| CN106262118A (en) | The preparation method of probiotic bacteria Fructus Lycii sheet | |
| CN103349073A (en) | Probiotics fruit juice yoghurt and production method thereof | |
| CN111011509A (en) | Beautifying yogurt and preparation method thereof | |
| EP2593539B1 (en) | Use of manganese for enhancing the growth of l. casei in mixed cultures | |
| CN108094557A (en) | A kind of cheese acidified milk and preparation method thereof | |
| CN108013134B (en) | Fermented milk rich in lactobacillus plantarum ST-III and preparation method thereof | |
| CN111011508A (en) | Eye-protecting yoghourt and preparation method thereof | |
| Celestin et al. | Effect of milk supplementation with fructooligosaccharides and inulin on viable counts of probiotic bacteria in goat and cow milk yoghurts | |
| CN109221442A (en) | The method of comprehensive utilization and whey fermentation drink of cheese-making by-product whey |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150930 |