CN107927166A - Flavor yoghourt powder and preparation method thereof - Google Patents
Flavor yoghourt powder and preparation method thereof Download PDFInfo
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- CN107927166A CN107927166A CN201711194051.2A CN201711194051A CN107927166A CN 107927166 A CN107927166 A CN 107927166A CN 201711194051 A CN201711194051 A CN 201711194051A CN 107927166 A CN107927166 A CN 107927166A
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- yoghourt
- flavor
- powder
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- flavor yoghourt
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 91
- 239000000843 powder Substances 0.000 title claims abstract description 64
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 58
- 235000019634 flavors Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title description 8
- 239000007788 liquid Substances 0.000 claims abstract description 37
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000004945 emulsification Methods 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 12
- 239000008103 glucose Substances 0.000 claims abstract description 12
- 238000003860 storage Methods 0.000 claims abstract description 12
- 235000008939 whole milk Nutrition 0.000 claims abstract description 12
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 238000005057 refrigeration Methods 0.000 claims abstract description 10
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 9
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 9
- 229940046009 vitamin E Drugs 0.000 claims abstract description 9
- 239000011709 vitamin E Substances 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000006041 probiotic Substances 0.000 claims abstract description 7
- 235000018291 probiotics Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 6
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 17
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 238000000265 homogenisation Methods 0.000 claims description 10
- 235000018102 proteins Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 7
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 7
- 244000299461 Theobroma cacao Species 0.000 claims description 6
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 6
- 235000008429 bread Nutrition 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 6
- 235000015142 cultured sour cream Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 239000005018 casein Substances 0.000 claims description 5
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 5
- 235000021240 caseins Nutrition 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 230000008859 change Effects 0.000 claims description 2
- 239000004519 grease Substances 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 241001478240 Coccus Species 0.000 claims 1
- 239000003925 fat Substances 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 241000194020 Streptococcus thermophilus Species 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 239000012530 fluid Substances 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 239000003643 water by type Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 235000020122 reconstituted milk Nutrition 0.000 description 2
- 235000008924 yoghurt drink Nutrition 0.000 description 2
- 101710146739 Enterotoxin Proteins 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000147 enterotoxin Substances 0.000 description 1
- 231100000655 enterotoxin Toxicity 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/204—Use of bacteria which are encapsulated, entrapped or immobilised; Fermentation with these bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The production method of the flavor yoghourt powder of the present invention, including as follows：（1）Whole milk powder and water are put into emulsification agitator tank, are heated to certain temperature and stirring and dissolving, after emulsifying homogeneous, is sterilized, then access probiotics strain fermented, provocation, obtain liquid Yoghourt, squeeze into the refrigeration of stored under refrigeration tank；（2）Liquid Yoghourt and glucose syrup are heated separately to certain temperature to mix, add edible protein, vitamin E, edible oil and fat, emulsification stirs evenly；（3）Feed liquid is emulsified, is sterilized, then carries out homogeneous；（4）Feed liquid is spray-dried, obtains flavor yoghourt powder, is cooled down, packaging, obtains finished product.The invention has the advantages that production link is few, the cycle is short, save labour, is easy to operate, prevents that pollution, quality are good, and its unique fermented yoghourt flavor can be preserved, storage, use, transport, trial test are easy, and preserving at normal temperatures can long term guarantee quality.
Description
Technical field：
The invention belongs to field of food, be related to a kind of flavor yoghourt powder and preparation method thereof, more particularly to a kind of flavor yoghourt from
Liquid is to solid-state and application process.
Background technology：
Yoghourt is the food that many people like.It has nutritive value high, helps digest, and easily absorbs and can suppress enterotoxin
The function such as produce, make one to prolong life, be the high-grade nutrient and remedy diet of infant, the old and the weak patient, summer food acids ox
Milk, can make cold drink.Therefore, the sales volume of market (particularly big and medium-sized cities) increases increasingly at home in recent years, often supplies
It should not ask.Traditional Yoghourt is liquid Yoghourt, the yoghurt sold at present in the production process, strain to pass through repeatedly activation and
Expansion can just put into production, and production link is more, and cycle length, expenditure of labor amount is big, operating technology very complicated, and easily pollution,
Yoghourt quality is caused to be difficult to ensure that.
The content of the invention
The present invention is to make up the deficiencies in the prior art, there is provided a kind of production link is few, the cycle is short, saves labour, behaviour
Work is simple, prevents pollution, flavor yoghourt powder in good taste and preparation method thereof.
The present invention is achieved through the following technical solutions：
The production method of the flavor yoghourt powder of the present invention, it is characterised in that：Including as follows：
（1）By whole milk powder, white granulated sugar and water according to part by weight 100：（16-28）：（230-400）It is put into emulsification agitator tank
In, it is heated to 65 DEG C -75 DEG C and stirs to being completely dissolved, after emulsifying homogeneous, sterilized, then accesses probiotics strain and carry out
Carry out 4-8 hour of 35 DEG C of -45 DEG C of ferment at constant temperature, subsequently in 24-27 DEG C of the temperature hour of provocation 8-14, obtain liquid Yoghourt,
Squeeze into the refrigeration of stored under refrigeration tank；
（2）Liquid Yoghourt and glucose syrup are heated separately to 65 DEG C of -75 DEG C of mixing, add edible protein, vitamin E, food
With grease, emulsification stirs evenly；
（3）Feed liquid is emulsified, is sterilized, then carries out homogeneous；
（4）Feed liquid is spray-dried, obtains flavor yoghourt powder, is cooled down, packaging, obtains finished product.
Step（4）It can also include step below（5）：Flavor yoghourt powder is prepared into flavor yoghourt piece according to the prior art；
Alternatively, flavor yoghourt powder is fabricated to candy tabletting, sour cream, bread yoghourt pulp according to the prior art.
Step（1）In, homogeneous pressure 21-24MP；Sterilization temperature is controlled at 110-125 DEG C, is sterilized 60-80 minutes, sterilization
Drop temperature enters fermentation tank, 3-5 DEG C of cold-storage jar refrigerated storage temperature at 35-45 DEG C afterwards.
Step（1）In, access streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium Bifidum by weight ratio 1:1:1, strain
Gross weight accounts for the 0.01-0.1% of whole milk powder weight.
Step（2）In, by part by weight 1:1 liquid Yoghourt and the glucose syrup solution of weight concentration 68-72% add respectively
Heat arrives 65-75 DEG C, squeezes into emulsification agitator tank, the ratio that the material added accounts for whole milk powder weight is：Edible protein 6-10%,
Vitamin E 0.5-1%, edible oil and fat 8-10%, are stirred 30-50 minutes, whipping process temperature control is at 65-75 DEG C.
Step（2）In；Edible protein uses rice protein or casein sodium；Edible oil and fat are using substitute of cocoa fat, hydrogenation
Soybean oil oil or refined maize's oil.
Step（3）In, sterilization temperature is 110-125 DEG C, and sterilizing time is 10-20 minutes, and sterilized material temperature is in 65-
75℃。
Step（3）In, homogeneous carries out 2 times, and a homogenization pressure pressure is in 14 MPa or 16-18 MPa；Second homogenate pressure
By force in 21-24 Mpa.
Step（4）In, it is spray-dried by spray tower, 110-140 DEG C of spray drying EAT, temperature in tower
70-74 DEG C, 72-78 DEG C of leaving air temp；Cooled down by fluid bed, be cooled to 26-32 DEG C and obtain flavor yoghourt powder.
The flavor yoghourt powder of the present invention, it is characterised in that：It is made of method of the present invention.
Eating method：By 100 grams of 150-200 grams of warm waters for slowly pouring into 5 DEG C -50 DEG C of flavor yoghourt powder, stir evenly
Drinkable yoghourt pulp.
Substitute of cocoa fat can use hardening palm-kernel oil.Emulsification was one to three time colloid mill or high speed shear circulation.
Fermented and be inoculated with by reconstituted milk the invention discloses a kind of liquid Yoghourt, by improving production technology, optimization of C/C composites,
Yoghourt nutrient powder is fabricated to through sophisticated equipment microencapsulation, the maximizing the use of nutritive value of milk, powder system is made
Product are widely used, and storage, convenient transportation, it is convenient to eat.Then can be through mixing more nutriments, collocation is set with reference to various techniques
It is standby, candy tabletting, sour cream, bread yoghourt pulp etc. are fabricated to, in addition to the whole nutritional ingredients for remaining fresh milk, is connect in fermentation
A variety of lactic acid bacterias beneficial to human body are with the addition of during kind, such as：Streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium Bifidum etc.,
Multivitamin necessary to human nutrition can also be produced, such as VB1, VB2, VB6, VB12, the fermentation process of Yoghourt make in milk
Sugar, protein have 20% or so to be hydrolyzed into for small molecule（Such as galactolipin and lactic acid, small peptide chain and amino acid）, in milk
Fat content is usually 3%-5%.After fermented, the aliphatic acid in breast increases by 2 times than raw material milk, these changes are more easy to Yoghourt
Digestion and absorption, the utilization rate of various nutrients are improved.
Pass through whole milk powder reconstituted milk, emulsification, homogeneous, sterilization, inoculation（Lactic acid bacteria etc.）Afterwards, add human body and easily absorb battalion
Foster material is such as（Casein, vitamin, edible oil and fat etc.）Sour milk powder is made through drying process microencapsulation, which has particle diameter
As low as nanoscale, can guarantee that active ingredient fully absorbs.
The invention has the advantages that through researching and developing modified technique sterilization, microencapsulation is fabricated to granulated powder, ring is produced
Section is less, the cycle is short, saves labour, is easy to operate, preventing that pollution, quality are good, and can preserve its unique fermented yoghourt wind
Taste, storage, use, transport, taste it is easy, preserve at normal temperatures can long term guarantee quality, market sale is convenient.The flavor acid of the present invention
Milk powder solves the problems, such as storage and inconvenient eating, it is easier to absorption of human body milk nutrition, easy to promote the use of.
Brief description of the drawings
Attached drawing 1 is flow diagram of the invention.
Embodiment
Embodiment 1
The flavor yoghourt powder of the present invention, its preparation method are included as follows：
（1）1 ton of whole milk powder, 200 ㎏ white granulated sugars and 3 tons of water are put into emulsification agitator tank, temperature control is agitated at 68 DEG C
After dissolving, Over emulsfication, homogeneous, homogeneous pressure 22MP, is squeezed into disinfection equipment, and temperature control is sterilized 70 minutes, killed at 117 DEG C
Drop temperature is at 42 DEG C after bacterium, into probiotics such as fermentation tank access streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium Bifidums
Kind, three kinds of bacterium part by weight 1:1:1,0.5 kilogram of strain gross weight, when fermentation 5 is small, 42 DEG C of fermentation temperature, when provocation 13 is small, wakes up
25 DEG C of temperature is sent out, liquid Yoghourt is obtained, squeezes into stored under refrigeration tank, 4 DEG C of refrigerated storage temperature.
（2）By part by weight 1:1 liquid Yoghourt and the glucose syrup solution of weight concentration 70% are heated separately to 68 DEG C, beat
Enter and emulsify agitator tank, add 80 kilograms of edible rice albumen, 8 kilograms of vitamin E, 90 kilograms of substitute of cocoa fat, 40 points of emulsification stirring
Clock, whipping process temperature control is at 68 DEG C；
（3）After fully mixing, by feed liquid Over emulsfication, sterilization, sterilization temperature is 118 DEG C, sterilizing time 15 minutes, later material temperature
Degree is at 68 DEG C；The feed liquid sterilized carries out primary and secondary homogeneous operation, and a homogenization pressure is in 16MPa；Second homogenate exists
22MPa；Raw material is set to be mixed evenly by twice homogenization；
（4）Feed liquid is spray-dried, is carried out by spray tower, dry 118 DEG C of inlet air temperature, temperature is 72 DEG C in tower, is gone out
74 DEG C of air temperature, obtains flavor yoghourt powder, and flavor yoghourt powder is cooled down by fluid bed, is cooled to 30 DEG C, packaging, obtains
To flaxen finished product.
Eating method：By 100 grams of 150-200 grams of warm waters for slowly pouring into 5-50 DEG C of flavor yoghourt powder, stir evenly i.e.
Into drinkable yoghourt pulp.
It is also possible that according to the prior art, flavor yoghourt powder is added into the nutriment knots such as a certain amount of high-quality Icing Sugar, glucose
Conjunction technical recipe, which is uniformly mixed to pour into, can produce flavor yoghourt piece in sheeting equipment, its product Yoghourt pure flavor, entrance
Mellowness；Alternatively, flavor yoghourt powder is fabricated to candy tabletting, sour cream, bread yoghourt pulp according to the prior art.
Substitute of cocoa fat can use hardening palm-kernel oil.
Embodiment 2
The flavor yoghourt powder of the present invention, its preparation method are included as follows：
（1）1 ton of whole milk powder, 280 ㎏ white granulated sugars and 4 tons of water are put into emulsification agitator tank, temperature control is agitated at 65 DEG C
After dissolving, Over emulsfication, homogeneous, homogeneous pressure 21MP, is squeezed into disinfection equipment, and temperature control is sterilized 80 minutes, killed at 110 DEG C
Drop temperature is at 35 DEG C after bacterium, into probiotics such as fermentation tank access streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium Bifidums
Kind, three kinds of bacterium part by weight 1:1:1,0.1 kilogram of strain gross weight, when fermentation 8 is small, 35 DEG C of fermentation temperature, when provocation 8 is small, wakes up
27 DEG C of temperature is sent out, liquid Yoghourt is obtained, squeezes into stored under refrigeration tank, 3 DEG C of refrigerated storage temperature.
（2）By part by weight 1:1 liquid Yoghourt and the glucose syrup solution of weight concentration 68% are heated separately to 65 DEG C, beat
Enter and emulsify agitator tank, add 60 kilograms of edible casein acid sodium, 5 kilograms of vitamin E, 80 kilograms of oil with hydrogenated soybean, emulsification stirring
30 minutes, whipping process temperature control was at 65 DEG C；
（3）After fully mixing, by feed liquid Over emulsfication, sterilization, sterilization temperature is 110 DEG C, sterilizing time 20 minutes, later material temperature
Degree is at 65 DEG C；The feed liquid sterilized carries out primary and secondary homogeneous operation, and a homogenization pressure is in 14MPa；Second homogenate exists
21MPa；Raw material is set to be mixed evenly by twice homogenization；
（4）Feed liquid is spray-dried, is carried out by spray tower, dry 110 DEG C of inlet air temperature, temperature is 70 DEG C in tower, is gone out
72 DEG C of air temperature, obtains flavor yoghourt powder, and flavor yoghourt powder is cooled down by fluid bed, is cooled to 28 DEG C, packaging, obtains
To flaxen finished product.
Eating method：By 100 grams of 150-200 grams of warm waters for slowly pouring into 5-50 DEG C of flavor yoghourt powder, stir evenly can
The yoghourt pulp drunk.
It is also possible that according to the prior art, flavor yoghourt powder is added into the nutrients such as a certain amount of high-quality Icing Sugar, glucose
Matter combined process formula, which is uniformly mixed to pour into, can produce flavor yoghourt piece in sheeting equipment, its product Yoghourt pure flavor,
Mellow；Alternatively, flavor yoghourt powder is fabricated to candy tabletting, sour cream, bread yoghourt pulp according to the prior art.
Embodiment 3
The flavor yoghourt powder of the present invention, its preparation method are included as follows：
（1）1 ton of whole milk powder, 160 ㎏ white granulated sugars and 2.3 tons of water are put into emulsification agitator tank, temperature control is at 75 DEG C, through stirring
After mixing dissolving, Over emulsfication, homogeneous, homogeneous pressure 24MP, is squeezed into disinfection equipment, and temperature control is sterilized 60 minutes at 125 DEG C,
Drop temperature is at 45 DEG C after sterilization, into probiotics such as fermentation tank access streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium Bifidums
Kind, three kinds of bacterium part by weight 1:1:1,1 kilogram of strain gross weight, when fermentation 4 is small, 45 DEG C of fermentation temperature, when provocation 14 is small, provocation
24 DEG C of temperature, obtains liquid Yoghourt, squeezes into stored under refrigeration tank, 5 DEG C of refrigerated storage temperature.
（2）By part by weight 1:1 liquid Yoghourt and the glucose syrup solution of weight concentration 72% are heated separately to 75 DEG C, beat
Enter and emulsify agitator tank, add edible casein acid sodium double centner, 10 kilograms of vitamin E, refined maize's oil double centner, emulsification
Stirring 50 minutes, whipping process temperature control is at 75 DEG C；
（3）After fully mixing, by feed liquid Over emulsfication, sterilization, sterilization temperature is 125 DEG C, sterilizing time 10 minutes, later material temperature
Degree is at 75 DEG C；The feed liquid sterilized carries out primary and secondary homogeneous operation, and a homogenization pressure is in 18MPa；Second homogenate exists
24MPa；Raw material is set to be mixed evenly by twice homogenization；
（4）Feed liquid is spray-dried, is carried out by spray tower, dry 140 DEG C of inlet air temperature, temperature is 75 DEG C in tower, is gone out
78 DEG C of air temperature, obtains flavor yoghourt powder, and flavor yoghourt powder is cooled down by fluid bed, is cooled to 32 DEG C, packaging, obtains
To flaxen finished product.
Eating method：By 100 grams of 150-200 grams of warm waters for slowly pouring into 5-50 DEG C of flavor yoghourt powder, stir evenly can
The yoghourt pulp drunk.
It is also possible that according to the prior art, flavor yoghourt powder is added into the nutrients such as a certain amount of high-quality Icing Sugar, glucose
Matter combined process formula, which is uniformly mixed to pour into, can produce flavor yoghourt piece in sheeting equipment, its product Yoghourt pure flavor,
Mellow；Alternatively, flavor yoghourt powder is fabricated to candy tabletting, sour cream, bread yoghourt pulp according to the prior art.
Embodiment 4
The flavor yoghourt powder of the present invention, its preparation method are included as follows：
（1）1 ton of whole milk powder, 240 ㎏ white granulated sugars and 3.5 tons of water are put into emulsification agitator tank, temperature control is at 72 DEG C, through stirring
After mixing dissolving, Over emulsfication, homogeneous, homogeneous pressure 23MP, is squeezed into disinfection equipment, and temperature control is sterilized 65 minutes at 121 DEG C,
Drop temperature is at 36 DEG C after sterilization, into probiotics such as fermentation tank access streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium Bifidums
Kind, three kinds of bacterium part by weight 1:1:1,0.8 kilogram of strain gross weight, when fermentation 7 is small, 36 DEG C of fermentation temperature, when provocation 11 is small, wakes up
26 DEG C of temperature is sent out, liquid Yoghourt is obtained, squeezes into stored under refrigeration tank, 4 DEG C of refrigerated storage temperature.
（2）By part by weight 1:1 liquid Yoghourt and the glucose syrup of weight concentration 71% are heated separately to 72 DEG C, squeeze into breast
To change agitator tank, add edible rice protein 90 kilogram, 6 kilograms of vitamin E, 85 kilograms of substitute of cocoa fat, emulsification is stirred 45 minutes,
Whipping process temperature control is at 72 DEG C；
（3）After fully mixing, by feed liquid Over emulsfication, sterilization, sterilization temperature is 122 DEG C, sterilizing time 13 minutes, later material temperature
Degree is at 72 DEG C；The feed liquid sterilized carries out primary and secondary homogeneous operation, and a homogenization pressure is in 17MPa；Second homogenate exists
23MPa；Raw material is set to be mixed evenly by twice homogenization；
（4）Feed liquid is spray-dried, is carried out by spray tower, dry 122 DEG C of inlet air temperature, temperature is 74 DEG C in tower, is gone out
76 DEG C of air temperature, obtains flavor yoghourt powder, and flavor yoghourt powder is cooled down by fluid bed, is cooled to 29 DEG C, packaging, obtains
To flaxen finished product.
Remaining is same as Example 1.
Claims (10)
- A kind of 1. production method of flavor yoghourt powder, it is characterised in that：Including as follows：（1）By whole milk powder, white granulated sugar and water according to part by weight 100：（16-28）：（230-400）It is put into emulsification agitator tank In, it is heated to 65 DEG C -75 DEG C and stirs to being completely dissolved, after emulsifying homogeneous, sterilized, then accesses probiotics strain and carry out Carry out 4-8 hour of 35 DEG C of -45 DEG C of ferment at constant temperature, subsequently in 24-27 DEG C of the temperature hour of provocation 8-14, obtain liquid Yoghourt, Squeeze into the refrigeration of stored under refrigeration tank；（2）Liquid Yoghourt and glucose syrup are heated separately to 65 DEG C of -75 DEG C of mixing, add edible protein, vitamin E, food With grease, emulsification stirs evenly；（3）Feed liquid is emulsified, is sterilized, then carries out homogeneous；（4）Feed liquid is spray-dried, obtains flavor yoghourt powder, is cooled down, packaging, obtains finished product.
- 2. the production method of flavor yoghourt powder according to claim 1, it is characterised in that step（4）Step is further included below Suddenly（5）：Flavor yoghourt powder is prepared into flavor yoghourt piece；Alternatively, it is fabricated to candy tabletting, sour cream, bread yoghourt pulp.
- 3. the production method of flavor yoghourt powder according to claim 1, it is characterised in that step（1）In, homogeneous pressure 21-24MP；Sterilization temperature is controlled at 110-125 DEG C, is sterilized 60-80 minutes, and drop temperature enters fermentation at 35-45 DEG C after sterilization Tank, 3-5 DEG C of cold-storage jar refrigerated storage temperature.
- 4. the production method of flavor yoghourt powder according to claim 1, it is characterised in that step（1）In, access thermophilic chain Coccus, lactobacillus bulgaricus, Bifidobacterium Bifidum by weight ratio 1:1:1, strain gross weight accounts for the 0.01- of whole milk powder weight 0.1%。
- 5. the production method of flavor yoghourt powder according to claim 1, it is characterised in that step（2）In, by part by weight 1:1 liquid Yoghourt and the glucose syrup solution of weight concentration 68-72% are heated separately to 65-75 DEG C, squeeze into emulsification agitator tank, The ratio that the material added accounts for whole milk powder weight is：Edible protein 6-10%, vitamin E 0.5-1%, edible oil and fat 8- 10%, stir 30-50 minutes, whipping process temperature control is at 65-75 DEG C.
- 6. the production method of flavor yoghourt powder according to claim 1, it is characterised in that step（2）In；Edible protein is adopted With rice protein or casein sodium；Edible oil and fat use substitute of cocoa fat, or soybean hydrogenated oil and fat, or refined maize's oil.
- 7. the production method of flavor yoghourt powder according to claim 1, it is characterised in that step（3）In, sterilization temperature is 110-125 DEG C, sterilizing time is 10-20 minutes, and sterilized material temperature is at 65-75 DEG C.
- 8. the production method of flavor yoghourt powder according to claim 1, it is characterised in that step（3）In, homogeneous carries out 2 Secondary, a homogenization pressure pressure is in 14 MPa or 16-18 MPa；Second homogenate pressure is in 21-24 Mpa.
- 9. the production method of flavor yoghourt powder according to claim 1, it is characterised in that step（4）In, pass through spray tower It is spray-dried, 110-140 DEG C of spray drying EAT, 70-74 DEG C of temperature in tower, 72-78 DEG C of leaving air temp；Pass through stream Change bed to be cooled down, be cooled to 26-32 DEG C and obtain flavor yoghourt powder.
- A kind of 10. flavor yoghourt powder, it is characterised in that：It is made of the method described in claim 1.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN108740013A (en) * | 2018-06-07 | 2018-11-06 | 宁夏亿美生物科技有限公司 | A kind of sour milk powder and preparation method thereof |
| CN108967539A (en) * | 2018-08-15 | 2018-12-11 | 广西科技大学 | A kind of new method for preparing kudzuvine root flavor and restoring sour milk powder |
| CN110353042A (en) * | 2019-07-09 | 2019-10-22 | 南昌群元科技有限公司 | A kind of premix composition improving lactobacillus yogurt powder mouthfeel and flavor |
| CN111149865A (en) * | 2020-02-19 | 2020-05-15 | 蚌埠学院 | Preparation method of pomegranate-flavored yoghurt powder |
| CN112262891A (en) * | 2020-10-26 | 2021-01-26 | 山东德正乳业股份有限公司 | Full-fat nutritious milk powder and its production process |
| CN112753762A (en) * | 2020-12-31 | 2021-05-07 | 郑州谦益食品有限公司 | Instant yoghourt flavor powder and preparation process thereof |
| CN115067429A (en) * | 2022-06-27 | 2022-09-20 | 哈尔滨韶创生物科技有限公司 | Preparation method of high-lactic-acid high-small-peptide suckling pig yogurt |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108740013A (en) * | 2018-06-07 | 2018-11-06 | 宁夏亿美生物科技有限公司 | A kind of sour milk powder and preparation method thereof |
| 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 |
| CN108967539A (en) * | 2018-08-15 | 2018-12-11 | 广西科技大学 | A kind of new method for preparing kudzuvine root flavor and restoring sour milk powder |
| CN110353042A (en) * | 2019-07-09 | 2019-10-22 | 南昌群元科技有限公司 | A kind of premix composition improving lactobacillus yogurt powder mouthfeel and flavor |
| CN111149865A (en) * | 2020-02-19 | 2020-05-15 | 蚌埠学院 | Preparation method of pomegranate-flavored yoghurt powder |
| CN112262891A (en) * | 2020-10-26 | 2021-01-26 | 山东德正乳业股份有限公司 | Full-fat nutritious milk powder and its production process |
| CN112753762A (en) * | 2020-12-31 | 2021-05-07 | 郑州谦益食品有限公司 | Instant yoghourt flavor powder and preparation process thereof |
| CN115067429A (en) * | 2022-06-27 | 2022-09-20 | 哈尔滨韶创生物科技有限公司 | Preparation method of high-lactic-acid high-small-peptide suckling pig yogurt |
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