CN108740018A - A kind of fermented type solid beverage and the method for preparing Yoghourt using fermented type instant solid beverage fermentation - Google Patents
A kind of fermented type solid beverage and the method for preparing Yoghourt using fermented type instant solid beverage fermentation Download PDFInfo
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- CN108740018A CN108740018A CN201810601791.1A CN201810601791A CN108740018A CN 108740018 A CN108740018 A CN 108740018A CN 201810601791 A CN201810601791 A CN 201810601791A CN 108740018 A CN108740018 A CN 108740018A
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- streptococcus thermophilus
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- 239000007787 solid Substances 0.000 title claims abstract description 50
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 50
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- 238000000855 fermentation Methods 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims description 17
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- 235000013399 edible fruits Nutrition 0.000 claims abstract description 85
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- 239000006041 probiotic Substances 0.000 claims abstract description 41
- 235000018291 probiotics Nutrition 0.000 claims abstract description 41
- 230000000529 probiotic effect Effects 0.000 claims abstract description 39
- 150000001875 compounds Chemical class 0.000 claims abstract description 38
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 37
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 33
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 26
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 26
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 26
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- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
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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
- A23C9/133—Fruit or vegetables
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a kind of fermented type instant solid beverages, it is made of the raw material of following weight percent：Milk powder 70-95%, white sugar 0-30%, xylitol 0-30%, compound probiotic 3-5% and fruit vegetable powder 3-5%；The compound probiotic is mainly made of streptococcus thermophilus, lactobacillus bulgaricus and Bifidobacterium, and streptococcus thermophilus, lactobacillus bulgaricus and the mass ratio of Bifidobacterium are 1:（0.5-2）:（0.5-2）；The fruit vegetable powder is banana, apple, jujube, pawpaw, Kiwi berry, strawberry, blueberry, "Hami" melon, matrimony vine, Chinese yam, pumpkin, soybean, purple sweet potato, longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder, happy fruit powder or ground coffee, and the granularity of fruit vegetable powder is 20-60 mesh；The fermented type solid beverage is convenient for carrying and stores, convenient to use, can be used as efficient and convenient food and drink, ensure that the Yoghourt having is most fresh, preservative free and food fresh keeping additive, mouthfeel are more pure, scene fermentation, activity of probiotic is stronger, and content is more rich.
Description
Technical field
The invention belongs to technical field of solid fermentation, and in particular to a kind of to be prepared using the fermentation of fermented type instant solid beverage
The method of Yoghourt.
Background technology
Yoghurt, often referred to simply as Yoghourt, original name Yogurt, also known as cheese, acidified milk, Yogurt, yogurt are a kind of excellent
The fermented dairy product of matter is drunk and is beneficial to body, and target user is extensive.Yoghourt is currently annual health drink the most universal
Product, Yoghourt effect and effect：It is that human body can be made to be more easy to digest and absorb the lactose and breaks down proteins in milk;It is Yoghourt
Have and promotes gastric secretion, improve appetite, reinforce the effect of digestion;It is the generation that lactic acid bacteria can reduce certain carcinogens, thus
There is protective effect on cancer risk;It is that can inhibit the breeding of spoilage organisms in enteron aisle, and weaken the toxin that spoilage organisms generates in enteron aisle;It is to have drop
The people of the effect of low cholesterol, particularly suitable hyperlipidemia drinks.So it has now been found that, artery sclerosis and patients with hypertension
Some nutrition expert has found, containing a kind of " the milk factor " in Yoghourt, plays the role of reducing serum cholesterol in human body.Yoghourt
In calcium lactate be easily absorbed by the body.Someone did experiment, drinks 720 grams of Yoghourts daily, serum cholesterol can be made bright after a week
It is aobvious to decline.Double qi lactobacillus in tumor patients in heilongjiang Yoghourt during the fermentation, generate acetic acid, lactic acid and formic acid, can inhibit nitre
Hydrochlorate reducing bacteria blocks the formation of carcinogen nitrosamine, plays the role of anti-cancer.Some flourishing countries of European dairy industry, recognize
For " one day one glass of yoghurt, women don't worry breast cancer ".Lactose in lactic acid bacteria energy decomposing milk in old and frail patient's Yoghourt
Lactic acid is formed, so that enteron aisle is tended to be acid, inhibits the spoilage organisms of the growth and breeding in neutral or alkaline environment, moreover it is possible to which synthesized human must
The nutriments such as vitamin B, folic acid and the vitamin E of palpus, itself is rich in protein and vitamin A again, to old and frail ten
Divide beneficial.Using antibiotic person antibiotic, non-pathogenic bacteria is also inhibited while controlling pathogenic bacteria, is gently then occurred in this way
Loss of appetite, is had a dizzy spell at nausea and vomiting, heavy then can lead to another infectious diseases.And contain active length in Yoghourt
Mycobacteria can make Biology Barrier of Gastrointestinal Tract imbalance regain balance.Contain in sufferers of osteoporosis face Yoghourt and is easily absorbed by people
Calcium lactate.
Yoghourt has so more nutritive values and health-care efficacy, and yoghurt is the food that many people like.It has nutrition
Value is high, helps digest, and the functions such as easy generation for absorbing and capable of inhibiting enterotoxin make one to prolong life, are infants, old
The high-grade nutrient and remedy diet of weak patient, summer eat yoghurt, can make cold drink.Therefore, city at home in recent years
The sales volume of field (especially big and medium-sized cities) increases increasingly, and often supply falls short of demand.But Yoghourt belongs to cryogenic product, due to the country
Low temperature food product transit terminal industrial chain it is not perfect, the shelf-life is short, and many times inconvenient consumer has most fresh Yoghourt.
Can the sales process of fermented yoghourt solid beverage or modified milk powder be not necessarily to stringent refrigerated condition, product pin can be expanded
Sell site.The consumer or dispersion consumer that either distance has cold storing and fresh-keeping point of sale remote, or like doing it yourself to make
Make from make Yoghourt fan, all can use can fermented yoghourt solid beverage or modulation breast make fresh yoghurt, at any time in time
It is edible.It effectively makes the various probiotics of Yoghourt vibrant, does not add preservative and food preserving class additive, mouthfeel is fresher pure
Very.
Can ferment the succeeding in developing of modified milk powder or Yoghourt solid beverage, and be conducive to that Yoghourt is made to make and drink at any time；Fortune
It is defeated, carry and it is edible also easily, so that Yoghourt Production technology is taken a step forward.Meet public better demand.
Invention content
The present invention is directed to the shortcomings of the prior art, provides a kind of fermented type solid beverage and its preparation side
Method, fermented type solid beverage prepared by this method is convenient for carrying and stores, convenient to use, and it is food that can be used as efficient and convenient
Beverage use is savored, ensures that the Yoghourt having is most fresh, preservative free and food fresh keeping additive, mouthfeel are more pure.
The purpose of the present invention is what is realized in the following manner：
The present invention provides a kind of fermented type instant solid beverages, it is made of the raw material of following weight percent：Whole milk powder
70-95%, white sugar 0-30%, xylitol 0-30%, compound probiotic 3-5% and fruit vegetable powder 3-5%；The compound probiotic be by
Streptococcus thermophilus, lactobacillus bulgaricus and Bifidobacterium composition, streptococcus thermophilus, lactobacillus bulgaricus and Bifidobacterium
Mass ratio is 1:（0.5-2）:（0.5-2）；The fruit vegetable powder is banana, apple, jujube, pawpaw, Kiwi berry, strawberry, blueberry, Kazakhstan
Close melon, matrimony vine, Chinese yam, pumpkin, soybean, purple sweet potato, longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder, happy fruit powder or ground coffee,
The granularity of fruit vegetable powder is 20-60 mesh.
According to above-mentioned fermented type instant solid beverage, it is made of the raw material of following weight percent：Whole milk powder
72%, white sugar 10%, xylitol 10%, compound probiotic 4% and fruit vegetable powder 4%；The compound probiotic be by streptococcus thermophilus,
Lactobacillus bulgaricus and Bifidobacterium composition, streptococcus thermophilus, lactobacillus bulgaricus and the mass ratio of Bifidobacterium are 1:
2:1；The fruit vegetable powder is banana, apple, jujube, pawpaw, Kiwi berry, strawberry, blueberry, "Hami" melon, matrimony vine, Chinese yam, pumpkin, big
The granularity of beans, purple sweet potato, longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder, happy fruit powder or ground coffee, fruit vegetable powder is 20-60 mesh.
According to above-mentioned fermented type instant solid beverage, it is made of the raw material of following weight percent：Whole milk powder 70-
75%, white sugar 25-30%, compound probiotic 3-5% and fruit vegetable powder 3-5%；The compound probiotic is added by streptococcus thermophilus, guarantor
Leah lactobacillus and Bifidobacterium composition, streptococcus thermophilus, lactobacillus bulgaricus and the mass ratio of Bifidobacterium are 1:（0.5-
2）:（0.5-2）；The fruit vegetable powder be banana, apple, jujube, pawpaw, Kiwi berry, strawberry, blueberry, "Hami" melon, matrimony vine, Chinese yam,
Pumpkin, soybean, purple sweet potato, longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder, happy fruit powder or ground coffee, the granularity of fruit vegetable powder are
20-60 mesh.
According to above-mentioned fermented type instant solid beverage, it is made of the raw material of following weight percent：Whole milk powder 70-
75%, xylitol 25-30%, compound probiotic 3-5% and fruit vegetable powder 3-5%；The compound probiotic is added by streptococcus thermophilus, guarantor
Leah lactobacillus and Bifidobacterium composition, streptococcus thermophilus, lactobacillus bulgaricus and the mass ratio of Bifidobacterium are 1:（0.5-
2）:（0.5-2）；The fruit vegetable powder be banana, apple, jujube, pawpaw, Kiwi berry, strawberry, blueberry, "Hami" melon, matrimony vine, Chinese yam,
Pumpkin, soybean, purple sweet potato, longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder, happy fruit powder or ground coffee, the granularity of fruit vegetable powder are
20-60 mesh.
It can be prepared according to the mixture of above-mentioned fermented type instant solid beverage, the fermented type instant solid beverage ingredient
At modulation breast.
According to above-mentioned fermented type instant solid beverage, the compound probiotic further includes lactobacillus plantarum and cheese breast bar
Bacterium, the additive amount of lactobacillus plantarum are 0.2 ~ 5 times of the dosage of streptococcus thermophilus, and the additive amount of Lactobacillus casei is thermophilus
0.2 ~ 5 times of the dosage of bacterium.
According to above-mentioned fermented type instant solid beverage, streptococcus thermophilus, bulgarian milk bar in the compound probiotic
Bacterium and Bifidobacterium number are all higher than 100,000,000 CFU per hectogram；Lactobacillus plantarum and cheese breast bar is additionally added in another compound probiotic
Bacterium, lactobacillus plantarum is per 3,000,000,000 CFU of hectogram content, and Lactobacillus casei is per 3,000,000,000 CFU of hectogram content.
A method of Yoghourt being prepared using above-mentioned fermented type instant solid beverage fermentation, it includes the following steps：
（1）, weigh according to said ratio each raw material and be uniformly mixed and obtain mixed powder A；
（2）, by step（1）Obtained mixed powder is added in the pure water measured to 4-6 times, and what is stirred evenly arrives mixing slurry B；
（3）, by step（2）Obtained mixing slurry B, which is placed in 35-45 DEG C of sterile chamber, to ferment 6-8 hours, when pH value is reduced to
When 4.1-4.2 or titratable acidity are 70-75 ° of T, stop fermentation, you can it is edible, refrigerate 0.5-1 days mouthfeels more preferably at 2-8 DEG C.
Compared with prior art, beneficial effects of the present invention：
The present invention is milk powder（Full-cream or degreasing）, probiotics and Partial fermentation raw material mix according to a certain percentage, ensure
It is effective to ferment successfully, form a kind of novel solid beverage.
2 present invention can fermented type instant solid beverage and pure water according to 1:（4-6）Ratio mixing after, is fitted into cup logical
It crosses the fermentation of portable Yogurt making machine or is put into and be fermented within 6-8 hours in Yogurt making machine Yoghourt, this method can allow consumer at any time can be with
Taste fresh yoghurt.The present invention is solid beverage, is convenient for carrying and stores, convenient to use, can be as efficient and convenient
Food and drink uses, and ensures that the Yoghourt having is most fresh, and preservative free and food fresh keeping additive, mouthfeel is more pure, existing
Field fermentation, activity of probiotic is stronger, and content is more rich；As a kind of solid beverage, facilitate popularization and application, hotel can be used as to eat
Drink promote Yoghourt a kind of raw material, directly can directly be made in food and drink hotel Yoghourt be total to consumer eat.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
The every other embodiment that technical staff is obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Embodiment 1：
The present invention provides a kind of fermented type instant solid beverages, it is made of the raw material of following weight percent：Whole milk powder
70-75%, white sugar 0-30%, xylitol 0-30%, compound probiotic 3-5% and fruit vegetable powder 3-5%；The compound probiotic be by
Streptococcus thermophilus, lactobacillus bulgaricus and Bifidobacterium composition, streptococcus thermophilus, lactobacillus bulgaricus and Bifidobacterium
Mass ratio is 1:（0.5-2）:（0.5-2）；The fruit vegetable powder is melon seeds powder, almond powder, cashew nut powder, lotus nut starch, hazelnut powder, preserved plum
Powder, rice-chestnut powder, litchi powder, candied date powder, Chinese torreya powder, longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder, happy fruit powder or coffee
The granularity of powder, fruit vegetable powder is 20-60 mesh.
The method for preparing Yoghourt using above-mentioned fermented type instant solid beverage fermentation, it includes the following steps：
（1）, weigh according to said ratio each raw material and be uniformly mixed and obtain mixed powder A；
（2）, by step（1）Obtained mixed powder is added in the pure water measured to 4-6 times, and what is stirred evenly arrives mixing slurry B；
（3）, by step（2）Obtained mixing slurry B, which is placed in 35-45 DEG C of sterile chamber, to ferment 6-8 hours, when pH value is reduced to
When 4.1-4.2 or titratable acidity are 70-75 ° of T, stop fermentation, you can it is edible, refrigerate 0.5-1 days mouthfeels more preferably at 2-8 DEG C.
Embodiment 2：
The present invention provides a kind of fermented type instant solid beverages, it is made of the raw material of following weight percent：Whole milk powder
70-75%, white sugar 0-30%, xylitol 0-30%, compound probiotic 3-5% and fruit vegetable powder 3-5%；The compound probiotic be by
Streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium, lactobacillus plantarum and Lactobacillus casei composition, streptococcus thermophilus, guarantor add
Leah lactobacillus, Bifidobacterium mass ratio be 1:（0.5-2）:（0.5-2）：（0.2-5）：（0.2-5）；The fruit vegetable powder is melon
Sub- powder, almond powder, cashew nut powder, lotus nut starch, hazelnut powder, preserved plum powder, rice-chestnut powder, litchi powder, candied date powder, Chinese torreya powder, longan powder, Portugal
The granularity of grape powder, lycopodium powder, ginkgo fruit powder, happy fruit powder or ground coffee, fruit vegetable powder is 20-60 mesh.
The method for preparing Yoghourt using above-mentioned fermented type instant solid beverage fermentation, it includes the following steps：
（1）, weigh according to said ratio each raw material and be uniformly mixed and obtain mixed powder A；
（2）, by step（1）Obtained mixed powder is added in the pure water measured to 4-6 times, and what is stirred evenly arrives mixing slurry B；
（3）, by step（2）Obtained mixing slurry B, which is placed in 35-45 DEG C of sterile chamber, to ferment 6-8 hours, when pH value is reduced to
When 4.1-4.2 or titratable acidity are 70-75 ° of T, stop fermentation, you can it is edible, refrigerate 0.5-1 days mouthfeels more preferably at 2-8 DEG C.
Embodiment 3：
The present invention provides a kind of fermented type instant solid beverages, it is made of the raw material of following weight percent：Whole milk powder
72%, white sugar 10%, xylitol 10%, compound probiotic 4% and fruit vegetable powder 4%；The compound probiotic be by streptococcus thermophilus,
Lactobacillus bulgaricus and Bifidobacterium composition, streptococcus thermophilus, lactobacillus bulgaricus and the mass ratio of Bifidobacterium are 1:
2:1；The fruit vegetable powder is banana, apple, jujube, pawpaw, Kiwi berry, strawberry, blueberry, "Hami" melon, matrimony vine, Chinese yam, pumpkin, purple
The granularity of potato, longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder, happy fruit powder or ground coffee, fruit vegetable powder is 20-60 mesh.
The method for preparing Yoghourt using above-mentioned fermented type instant solid beverage fermentation, it includes the following steps：
（1）, weigh according to said ratio each raw material and be uniformly mixed and obtain mixed powder A；
（2）, by step（1）Obtained mixed powder is added in the pure water measured to 6-8 times, and what is stirred evenly arrives mixing slurry B；
（3）, by step（2）Obtained mixing slurry B, which is placed in 35-45 DEG C of sterile chamber, to ferment 6-8 hours, when pH value is reduced to
When 4.1-4.2 or titratable acidity are 70-75 ° of T, stop fermentation, you can it is edible, refrigerate 0.5-1 days mouthfeels more preferably at 2-8 DEG C.
Embodiment 4：
The present invention provides a kind of fermented type instant solid beverages, it is made of the raw material of following weight percent：Whole milk powder
72%, white sugar 19%, compound probiotic 5% and fruit vegetable powder 4%；The compound probiotic is by streptococcus thermophilus, bulgarian milk
Bacillus and Bifidobacterium composition, streptococcus thermophilus, lactobacillus bulgaricus and the mass ratio of Bifidobacterium are 1:1:2；The fruit
Vegetable powder be melon seeds powder, almond powder, cashew nut powder, lotus nut starch, hazelnut powder, preserved plum powder, rice-chestnut powder, litchi powder, candied date powder, Chinese torreya powder,
The granularity of longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder, happy fruit powder or ground coffee, fruit vegetable powder is 40 mesh.
The method for preparing Yoghourt using above-mentioned fermented type instant solid beverage fermentation, it includes the following steps：
（1）, weigh according to said ratio each raw material and be uniformly mixed and obtain mixed powder A；
（2）, by step（1）Obtained mixed powder is added in the pure water measured to 5 times, and what is stirred evenly arrives mixing slurry B；
（3）, by step（2）Obtained mixing slurry B, which is placed in 40 DEG C of sterile chamber, to ferment 7 hours, when pH value is reduced to 4.1-
4.2 or titratable acidity when being 70-75 ° of T, stop fermentation, you can it is edible, refrigerate 1 day mouthfeel more preferably at 4 DEG C.
Embodiment 5：
The present invention provides a kind of fermented type instant solid beverages, it is made of the raw material of following weight percent：Whole milk powder
73%, xylitol 19%, compound probiotic 5% and fruit vegetable powder 3%；The compound probiotic is by streptococcus thermophilus, bulgarian milk
Bacillus, Bifidobacterium, lactobacillus plantarum and Lactobacillus casei composition, streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium
Mass ratio is 1:2:1：3：2；The fruit vegetable powder is melon seeds powder, almond powder, cashew nut powder, lotus nut starch, hazelnut powder, preserved plum powder, Chinese chestnut
Powder, litchi powder, candied date powder, Chinese torreya powder, longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder, happy fruit powder or ground coffee, fruit vegetable powder
Granularity be 40 mesh.
The method for preparing Yoghourt using above-mentioned fermented type instant solid beverage fermentation, it includes the following steps：
（1）, weigh according to said ratio each raw material and be uniformly mixed and obtain mixed powder A；
（2）, by step（1）Obtained mixed powder is added in the pure water measured to 4-6 times, and what is stirred evenly arrives mixing slurry B；
（3）, by step（2）Obtained mixing slurry B, which is placed in 35-45 DEG C of sterile chamber, to ferment 6-8 hours, when pH value is reduced to
When 4.1-4.2 or titratable acidity are 70-75 ° of T, stop fermentation, you can it is edible, refrigerate 0.5-1 days mouthfeels more preferably at 2-8 DEG C.
Embodiment 6：
The present invention provides a kind of fermented type instant solid beverages, it is made of the raw material of following weight percent：Whole milk powder
70%, white sugar 10%, xylitol 12%, compound probiotic 4% and fruit vegetable powder 4%；The compound probiotic be by streptococcus thermophilus,
Lactobacillus bulgaricus and Bifidobacterium composition, streptococcus thermophilus, lactobacillus bulgaricus and the mass ratio of Bifidobacterium are 1:
1:2；The fruit vegetable powder is melon seeds powder, almond powder, cashew nut powder, lotus nut starch, hazelnut powder, preserved plum powder, rice-chestnut powder, litchi powder, candied date
The granularity of powder, Chinese torreya powder, longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder, happy fruit powder or ground coffee, fruit vegetable powder is 40 mesh.
The method for preparing Yoghourt using above-mentioned fermented type instant solid beverage fermentation, it includes the following steps：
（1）, weigh according to said ratio each raw material and be uniformly mixed and obtain mixed powder A；
（2）, by step（1）Obtained mixed powder is added in the pure water measured to 4-6 times, and what is stirred evenly arrives mixing slurry B；
（3）, by step（2）Obtained mixing slurry B, which is placed in 40 DEG C of sterile chamber, to ferment 7 hours, when pH value is reduced to 4.1-
4.2 or titratable acidity when being 70-75 ° of T, stop fermentation, you can it is edible, refrigerate 1 day mouthfeel more preferably at 6 DEG C.
Embodiment 7：
The present invention provides a kind of fermented type instant solid beverages, it is made of the raw material of following weight percent：Whole milk powder
75%, white sugar 12%, xylitol 8%, compound probiotic 5% and fruit vegetable powder 5%；The compound probiotic is by streptococcus thermophilus, protects
Add Leah lactobacillus, Bifidobacterium, lactobacillus plantarum and Lactobacillus casei composition, it is streptococcus thermophilus, lactobacillus bulgaricus, double
The mass ratio of discrimination bacillus is 1:0.5:2：5：5；The fruit vegetable powder is melon seeds powder, almond powder, cashew nut powder, lotus nut starch, hazelnut powder, words
Mei Fen, rice-chestnut powder, litchi powder, candied date powder, Chinese torreya powder, longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder, happy fruit powder or coffee
The granularity of powder, fruit vegetable powder is 20-60 mesh.
The method for preparing Yoghourt using above-mentioned fermented type instant solid beverage fermentation, it includes the following steps：
（1）, weigh according to said ratio each raw material and be uniformly mixed and obtain mixed powder A；
（2）, by step（1）Obtained mixed powder is added in the pure water measured to 5 times, and what is stirred evenly arrives mixing slurry B；
（3）, by step（2）Obtained mixing slurry B, which is placed in 45 DEG C of sterile chamber, to ferment 8 hours, when pH value is reduced to 4.1-
4.2 or titratable acidity when being 70-75 ° of T, stop fermentation, you can it is edible, refrigerate 0.5 day mouthfeel more preferably at 2 DEG C.
Embodiment 8：
The present invention provides a kind of fermented type instant solid beverages, it is made of the raw material of following weight percent：Skimmed milk power
70%, white sugar 20%, xylitol 3%, compound probiotic 3% and fruit vegetable powder 4%；The compound probiotic is by streptococcus thermophilus, protects
Leah lactobacillus and Bifidobacterium is added to form, streptococcus thermophilus, lactobacillus bulgaricus and the mass ratio of Bifidobacterium are 1:
（0.5-2）:（0.5-2）；The fruit vegetable powder be melon seeds powder, almond powder, cashew nut powder, lotus nut starch, hazelnut powder, preserved plum powder, rice-chestnut powder,
Litchi powder, candied date powder, Chinese torreya powder, longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder, soy meal, happy fruit powder or ground coffee, fruit
The granularity of vegetable powder is 20-60 mesh.
The method for preparing Yoghourt using above-mentioned fermented type instant solid beverage fermentation, it includes the following steps：
（1）, weigh according to said ratio each raw material and be uniformly mixed and obtain mixed powder A；
（2）, by step（1）Obtained mixed powder is added in the pure water measured to 4-6 times, and what is stirred evenly arrives mixing slurry B；
（3）, by step（2）Obtained mixing slurry B, which is placed in 35-45 DEG C of sterile chamber, to ferment 6-8 hours, when pH value is reduced to
When 4.1-4.2 or titratable acidity are 70-75 ° of T, stop fermentation, you can drink, 0.5-1 days mouthfeels are refrigerated more preferably at 2-8 DEG C.
Product made from the present embodiment 3 ~ 8 carries out Analysis of Nutritive Composition, and analysis result is shown in Table 1：
What has been described above is only a preferred embodiment of the present invention, it is noted that for those skilled in the art, not
It is detached under the premise of general idea of the present invention, several changes and improvements can also be made, while the product belongs to from dairy products angle
Modulation breast series, is one kind of the newborn milk powder of modulation, these should also be considered as protection scope of the present invention.
Claims (7)
1. a kind of fermented type instant solid beverage, it is characterised in that it is made of the raw material of following weight percent：Milk powder 70-
95%, white sugar 0-30%, xylitol 0-30%, compound probiotic 3-5% and fruit vegetable powder 3-5%；The compound probiotic is mainly by thermophilic
Hot streptococcus, lactobacillus bulgaricus and Bifidobacterium composition, streptococcus thermophilus, lactobacillus bulgaricus and the matter of Bifidobacterium
Amount is than being 1:（0.5-2）:（0.5-2）；The fruit vegetable powder is banana, apple, jujube, pawpaw, Kiwi berry, strawberry, blueberry, Hami
Melon, matrimony vine, Chinese yam, pumpkin, soybean, purple sweet potato, longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder, happy fruit powder or ground coffee, fruit
The granularity of vegetable powder is 20-60 mesh.
2. fermented type instant solid beverage according to claim 1, it is characterised in that it by following weight percent original
Material is made：Milk powder 75%, white sugar 15-25%, xylitol 5-10%, compound probiotic 1-5%, fruit vegetable powder 4%；It is described compound prebiotic
Bacterium is mainly made of streptococcus thermophilus, lactobacillus bulgaricus and Bifidobacterium, streptococcus thermophilus, lactobacillus bulgaricus and double
The mass ratio of discrimination bacillus is 1:2:1；The fruit vegetable powder is banana, apple, jujube, pawpaw, Kiwi berry, strawberry, blueberry, Hami
Melon, matrimony vine, Chinese yam, pumpkin, soybean, purple sweet potato, longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder, happy fruit powder or ground coffee, fruit
The granularity of vegetable powder is 20-60 mesh.
3. fermented type instant solid beverage according to claim 1, it is characterised in that it by following weight percent original
Material is made：Milk powder 70-75%, white sugar 25-30%, compound probiotic 3-5% and fruit vegetable powder 3-5%；The compound probiotic is main
It is made of streptococcus thermophilus, lactobacillus bulgaricus and Bifidobacterium, streptococcus thermophilus, lactobacillus bulgaricus and Bifidobacterium
Mass ratio be 1:（0.5-2）:（0.5-2）；The fruit vegetable powder be banana, apple, jujube, pawpaw, Kiwi berry, strawberry, blueberry,
"Hami" melon, matrimony vine, Chinese yam, pumpkin, soybean, purple sweet potato, longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder, happy fruit powder or coffee
The granularity of powder, fruit vegetable powder is 20-60 mesh.
4. fermented type instant solid beverage according to claim 1, it is characterised in that it by following weight percent original
Material is made：Milk powder 70-75%, xylitol 10-15%, instant dietary fiber 5%, compound probiotic 3-5% and fruit vegetable powder 3-5%；It is described
Compound probiotic is mainly made of streptococcus thermophilus, lactobacillus bulgaricus and Bifidobacterium, streptococcus thermophilus, bulgarian milk
The mass ratio of bacillus and Bifidobacterium is 1:（0.5-2）:（0.5-2）；The fruit vegetable powder is banana, apple, jujube, pawpaw, Mi
Monkey peach, strawberry, blueberry, "Hami" melon, matrimony vine, Chinese yam, pumpkin, soybean, purple sweet potato, longan powder, grape fruit powder, lycopodium powder, ginkgo fruit powder,
The granularity of happy fruit powder or ground coffee, fruit vegetable powder is 20-60 mesh.
5. fermented type instant solid beverage according to claim 1, it is characterised in that：The fermented type instant solid beverage at
The mixture divided can be prepared into modulation breast.
6. fermented type instant solid beverage according to claim 1, it is characterised in that：The compound probiotic further includes planting
Object lactobacillus and Lactobacillus casei, the additive amount of lactobacillus plantarum are 0.2 ~ 5 times of the dosage of streptococcus thermophilus, Lactobacillus casei
Additive amount be 0.2 ~ 5 times of dosage of streptococcus thermophilus.
7. a kind of method preparing Yoghourt using fermented type instant solid beverage fermentation described in claim 1, it is characterised in that
It includes the following steps：
1, according to said ratio weigh each raw material be uniformly mixed obtain mixed powder A；
2, by step（1）Obtained mixed powder is added in the pure water measured to 4-6 times, and what is stirred evenly arrives mixing slurry B；
3, by step（2）Obtained mixing slurry B, which is placed in 35-45 DEG C of sterile chamber, to ferment 6-8 hours, when pH value is reduced to
When 4.1-4.2 or titratable acidity are 70-75 ° of T, stop fermentation, you can it is edible, refrigerate 0.5-1 days mouthfeels more preferably at 2-8 DEG C.
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| CN109430663A (en) * | 2018-12-26 | 2019-03-08 | 张颖 | Solid beverage |
| CN112167344A (en) * | 2020-11-10 | 2021-01-05 | 山东药品食品职业学院 | Red date and Chinese yam yoghourt and preparation method thereof |
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