CN106857822A - Voluntarily fermented yoghourt powder - Google Patents
Voluntarily fermented yoghourt powder Download PDFInfo
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- CN106857822A CN106857822A CN201510930888.3A CN201510930888A CN106857822A CN 106857822 A CN106857822 A CN 106857822A CN 201510930888 A CN201510930888 A CN 201510930888A CN 106857822 A CN106857822 A CN 106857822A
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Abstract
The present invention relates to technical field of dairy products, particularly a kind of voluntarily fermented yoghourt powder.The mass parts of the voluntarily fermented yoghourt powder each component are：Milk powder 90-100 parts, desalted whey powder 10-20 parts, albumen powder 1-20 parts, lecithin 1-20 parts, oligosaccharide 1-20 parts, 0.01-2 parts of Plant Lactobacilli powder, vitamin and mineral matter 0.00001-0.1 parts.Voluntarily fermented yoghourt powder of the invention, consumer can voluntarily ferment fresh yoghurt according to custom, and can ferment at any time；Plant Lactobacilli is easily absorbed by the body because taking from plant, no matter absorbing great amount, human body will not produce foreign protein rejection, and Plant Lactobacilli is more more vibrant than animal sources person, 8 times of quantity field planting in human small intestine can be reached more than animal sources, so as to play its powerful and stabilization biological effect；It is natural pure without thickener, essence, stabilizer, it is nutritious；Sour milk powder is more convenient than the powdered-milk storage of in the market, long shelf-life.
Description
Technical field
The present invention relates to technical field of dairy products, particularly a kind of voluntarily fermented yoghourt powder.
Background technology
Yoghourt be with milk as raw material, by after pasteurize again to milk in add beneficial bacterium (leavening), it is fermented after, then
A kind of filling milk product of cooling.Sugared, protein has 20% or so to be hydrolyzed into for small is divided during the fermentation process of Yoghourt makes milk
Sub (such as galactolipin and lactic acid, small peptide chain and amino acid), fat content is usually 3%~5% in milk.After fermented, breast
In aliphatic acid than raw material milk increase by 2 times, these changes make Yoghourt more easy to digest and absorb, and the utilization rate of various nutrients is obtained
To improve.Yoghourt is formed by plain chocolate fermentation, in addition to the whole nutritional ingredients for remaining fresh milk, lactic acid bacteria during the fermentation
Multivitamin, such as VB1, VB2, VB6, VB12 necessary to human nutrition can be produced with one.
Yoghourt also contains lactic acid bacteria in addition to nutritious, so with health role.1. the gut flora ecological balance is safeguarded,
Biological barrier is formed, suppresses invasion of the harmful bacteria to enteron aisle.2. intestines peristalsis and bacterium are promoted by producing substantial amounts of SCFA
Body raised growth changes osmotic pressure and prevents constipation.3. Yoghourt contains various enzymes, promotes to digest and assimilate.4. by suppressing saprophytic bacteria
In the growth of enteron aisle, it is suppressed that the toxin produced by corruption, make liver and brain from the harm of these toxin, prevent aging.
5. by suppressing the growth of saprophytic bacteria and some bacterium in enteron aisle.So as to also inhibits the carcinogen produced by these bacterium, reach anti-
The purpose of cancer.6. immune function of human body is improved, and lactic acid bacteria can produce the material of some enhancing immunologic functions, can improve human body
It is immune, prevent disease.Yoghourt containing a large amount of active bacterias can help improve lactose intolerance, constipation, diarrhoea, enteritis, pylorus
The illnesss such as pylori (Hp) infection.7 reduce blood pressure：HSPH of Harvard University epidemiological study person Ai Erwaluoa
Good doctor Suo introduces, and research finds, in those daily 2~3 parts or more the people of Yoghourt of drink, the initiation potential ratio of hypertension
Those people not drunk reduce 50%.
At present, most of the fermented yoghourt in market is, with fresh milk as primary raw material, to be formed using directly putting type fermented strain fermentation.
But, the shelf-life of these Yoghourts is very short, is made troubles to consumer.
The content of the invention
It is an object of the invention to the drawbacks described above for overcoming prior art to exist, there is provided a kind of voluntarily fermented yoghourt powder, can basis
The eating habit of consumer is voluntarily fermented fresh yoghurt, without any stabilizer, thickener and flavoring essence；Plant source lactic acid
Bacterium fermentation is easily absorbed by the body.
The present invention is realized using following technical scheme：
A kind of voluntarily fermented yoghourt powder, the mass parts of the voluntarily fermented yoghourt powder each component are：Milk powder 90-100 parts, desalination breast
Clear 10-20 parts of powder, albumen powder 1-20 parts, lecithin 1-20 parts, oligosaccharide 1-20 parts, Plant Lactobacilli powder 0.01-2
Part, vitamin and mineral matter 0.00001-0.1 parts.
The milk powder is the one or two kinds of in whole milk powder and skimmed milk power.
The albumen powder is the one or two kinds of in PURE WHEY and soyabean protein powder.
The Plant Lactobacilli powder is plant source Bifidobacterium, plant source streptococcus thermophilus, plant source Lactobacillus delbrueckii, plant
One or more in the Bifidobacterium of source.
The oligosaccharide be FOS, oligomeric lactose, isomalto-oligosaccharide and inulin in one or more.
The voluntarily fermented yoghourt powder also includes the one or two kinds of in glucose and fructose, in the glucose and fructose one
Plant or two kinds is 1-20 parts.
The beneficial effects of the invention are as follows：Voluntarily fermented yoghourt powder of the invention, consumer can voluntarily ferment fresh yoghurt according to custom,
And can ferment at any time；Plant Lactobacilli is easily absorbed by the body because taking from plant, no matter absorbing great amount, human body is not
Foreign protein rejection can be produced, and Plant Lactobacilli is more more vibrant than animal sources person, can more than animal sources 8 times of number
Amount reaches field planting in human small intestine, so as to play its powerful and stabilization biological effect；Without thickener, essence, stabilizer,
It is natural pure, it is nutritious；Sour milk powder is more convenient than the powdered-milk storage of in the market, long shelf-life.
Specific embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1
A kind of voluntarily fermented yoghourt powder, the mass parts of the voluntarily fermented yoghourt powder each component are：
90 parts of whole milk powder, 10 parts of desalted whey powder, 1 part of PURE WHEY, 1 part of lecithin, FOS, oligomeric breast
1 part of sugar, plant source Bifidobacterium and 0.01-2 parts of plant source streptococcus thermophilus, 0.00001 part of vitamin, 1 part of glucose.
Embodiment 2
A kind of voluntarily fermented yoghourt powder, the mass parts of the voluntarily fermented yoghourt powder each component are：
100 parts of skimmed milk power, 20 parts of desalted whey powder, 20 parts of soyabean protein powder, 20 parts of lecithin, 20 parts of oligomeric lactose,
0.1 part of plant source Lactobacillus delbrueckii, 2 parts of plant source Bifidobacterium, vitamin and mineral matter, 20 parts of fructose.
Embodiment 3
A kind of voluntarily fermented yoghourt powder, the mass parts of the voluntarily fermented yoghourt powder each component are：
Whole milk powder and 95 parts of skimmed milk power, 15 parts of desalted whey powder, PURE WHEY and 15 parts of soyabean protein powder, lecithin
15 parts of 15 parts, isomalto-oligosaccharide and inulin, plant source Bifidobacterium, 1 part of plant source Lactobacillus delbrueckii, vitamin and ore deposit
15 parts of 0.05 part of material, glucose and fructose.
Claims (6)
1. one kind voluntarily fermented yoghourt powder, it is characterised in that the mass parts of the voluntarily fermented yoghourt powder each component are：Milk powder
90-100 parts, desalted whey powder 10-20 parts, albumen powder 1-20 parts, lecithin 1-20 parts, oligosaccharide 1-20 parts, plant
0.01-2 parts of source lactic acid bacteria powder, vitamin and mineral matter 0.00001-0.1 parts.
2. voluntarily fermented yoghourt powder according to claim 1, it is characterised in that the milk powder is whole milk powder and defatted milk
One or two kinds of in powder.
3. voluntarily fermented yoghourt powder according to claim 1, it is characterised in that the albumen powder is PURE WHEY and big
One or two kinds of in legumin powder.
4. voluntarily fermented yoghourt powder according to claim 1, it is characterised in that the Plant Lactobacilli powder is plant source
One or more in Bifidobacterium, plant source streptococcus thermophilus, plant source Lactobacillus delbrueckii, plant source Bifidobacterium.
5. voluntarily fermented yoghourt powder according to claim 1, it is characterised in that the oligosaccharide is FOS, oligomeric
One or more in lactose, isomalto-oligosaccharide and inulin.
6. voluntarily fermented yoghourt powder according to claim 1, it is characterised in that the voluntarily fermented yoghourt powder also includes Portugal
One or two kinds of in grape sugar and fructose, the one or two kinds of in the glucose and fructose is 1-20 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510930888.3A CN106857822A (en) | 2015-12-11 | 2015-12-11 | Voluntarily fermented yoghourt powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510930888.3A CN106857822A (en) | 2015-12-11 | 2015-12-11 | Voluntarily fermented yoghourt powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106857822A true CN106857822A (en) | 2017-06-20 |
Family
ID=59238872
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510930888.3A Pending CN106857822A (en) | 2015-12-11 | 2015-12-11 | Voluntarily fermented yoghourt powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106857822A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874869A (en) * | 2019-04-11 | 2019-06-14 | 和政县华龙乳制品有限公司 | Yak milk lactic acid drink powder and preparation method thereof |
| CN112244094A (en) * | 2020-10-19 | 2021-01-22 | 湖南欧比佳营养食品有限公司 | Functional yoghurt powder for middle-aged and elderly people and preparation method thereof |
| CN114081072A (en) * | 2021-10-13 | 2022-02-25 | 济南斯伯特生物科技有限公司 | High-protein sugar-free low-fat solidified yoghurt powder suitable for diabetes weight-losing people |
-
2015
- 2015-12-11 CN CN201510930888.3A patent/CN106857822A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874869A (en) * | 2019-04-11 | 2019-06-14 | 和政县华龙乳制品有限公司 | Yak milk lactic acid drink powder and preparation method thereof |
| CN112244094A (en) * | 2020-10-19 | 2021-01-22 | 湖南欧比佳营养食品有限公司 | Functional yoghurt powder for middle-aged and elderly people and preparation method thereof |
| CN114081072A (en) * | 2021-10-13 | 2022-02-25 | 济南斯伯特生物科技有限公司 | High-protein sugar-free low-fat solidified yoghurt powder suitable for diabetes weight-losing people |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170620 |