CN109527090A - A kind of preparation method of sour milk powder - Google Patents
A kind of preparation method of sour milk powder Download PDFInfo
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- CN109527090A CN109527090A CN201811610780.6A CN201811610780A CN109527090A CN 109527090 A CN109527090 A CN 109527090A CN 201811610780 A CN201811610780 A CN 201811610780A CN 109527090 A CN109527090 A CN 109527090A
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- 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
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- 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
- A23C1/00—Concentration, evaporation or drying
- A23C1/06—Concentration by freezing out the water
- A23C1/08—Freeze-drying
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Abstract
The present invention relates to dairy products to process technical field, proposes a kind of preparation method of sour milk powder.The preparation method of above-mentioned sour milk powder, comprising the following steps: by except after impurity fresh milk and auxiliary material after mixing, obtained concentrated milk after once being sterilized and be concentrated；Auxiliary material is mainly made of following raw material: blueberry juice, Chinese flowering quince juice, sheep placenta, -3 fatty acid of omega, vitamin C, vitamin E, lentinan, immunoglobulin (IgG) and choline mixture；Leavening is added in concentrated milk, 40 ~ 45 DEG C of 15 ~ 45min of stirring are kept, stopping fermenting when fermentation acidity reaches 50 ° of T ~ 60 ° T is made acidified milk；Sour milk powder is made in acidified milk after re-pasteurization and vacuum freeze drying.It is not precipitated after the bath of sour milk powder made from the preparation method of above-mentioned sour milk powder, it is fine and smooth, in good taste using the Yoghourt of above-mentioned sour milk powder preparation, and have the function of that there is enhancing resistance of human body.
Description
Technical field
The present invention relates to dairy products to process technical field, in particular to a kind of preparation method of sour milk powder.
Background technique
Yoghourt is a kind of dairy products that people like in life, and a large amount of lactic acid bacterias are contained in Yoghourt, can destroy Yoghourt not
But all advantages of milk are remained, and the processed process of some aspects is also maximized favourable factors and minimized unfavourable ones, and is become and is more suitable for the mankind's
Nutrient and healthcare products.The characteristics of Yoghourt is absorption full of nutrition, easy to digest, and sweet and sour taste.But there are low temperature for sour milk powder
It saves, transport the weakness such as inconvenience, affect expanding sales volume for Yoghourt.
Occur sour milk powder on the market now, be with the lactobacillus inoculum after screening in fresh milk, using fermentation and
Drying forms.In use, water is added directly in sour milk powder, not only facilitates preservation and carrying, and the drink energy formed
Enough keep the activity, nutritional ingredient and flavor of primary ferment.But classical acid milk powder is likely to occur some particle precipitatings after brewing,
Yoghourt mouthfeel obtained is not good enough after everfermentation.For child and the elderly, Yoghourt, which has, is easy digest, replenish the calcium etc. health cares spy
Point, as daily drinks, if it has both the effect for improving the health care products such as immunity, will effect through diet stomach is risen
To protective effect.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation method of sour milk powder, after sour milk powder made from the above method is washed by water
Do not precipitate, it is fine and smooth, in good taste using the Yoghourt of above-mentioned sour milk powder preparation, and have the function of that there is enhancing resistance of human body.
The present invention solves its technical problem and adopts the following technical solutions to realize.
The present invention proposes a kind of preparation method of sour milk powder comprising following steps:
Step S1: by except after impurity fresh milk and auxiliary material after mixing, obtained concentrated milk after once being sterilized and be concentrated；It is auxiliary
Material be mainly made of following raw material: blueberry juice, Chinese flowering quince juice, -3 fatty acid of omega, vitamin C, vitamin E, lentinan,
The mixture of immunoglobulin (IgG) and choline.
Step S2: leavening is added in concentrated milk, 43 ~ 47 DEG C of 5 ~ 25min of stirring is kept, when fermentation acidity reaches
Stop fermenting when 50 ° of T ~ 60 ° T that acidified milk is made；
Step S3: sour milk powder is made after re-pasteurization and drying in acidified milk.
The beneficial effect of the preparation method of the sour milk powder of the embodiment of the present invention is: using true in the preparation process of sour milk powder
Vacuum freecing-dry technology, the substance being dried to obtain is loose porous, in spongy, adds after water solution rate fast and completely, in use
It states that Yoghourt made from sour milk powder is in good taste, fine and smooth, and the substance of resistance building is added in raw material, sour milk powder tool obtained
There is resistance building.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Blueberry juice is not only rich in vitamin and amino acid abundant, and anthocyanidin also rich in has and removes oxygen certainly
By base, the effect for protecting eyesight, delaying cranial nerve aging, improving memory.And FAO (Food and Agriculture Organization of the United Nation) is classified as the mankind five and is good for greatly
One of health food is known as " 21 century functional health berry ".
Contain carrotene and vitamin C abundant in Chinese flowering quince juice, they have very strong oxidation resistance, and body is helped to repair
Overlying tissue is eliminated noxious material, is enhanced human immunity, and body is helped to resist the virus attack including swin flu.
Sheep placenta is the nutriment of life formation to begin, and contains immunoglobulin and the anti-aging factor, Ta Menshi
Enzyme and interferon with very high application value, the content of protein is 80% or more.In addition also rich in sheep placenta
Lecithin, cephalin, lipopolysaccharides, multivitamin, microelement, transfer factor, the protein active factor, collagen element,
Organic phosphorus compound, amnion acid and nucleic acid compound etc., can allow human immunologic function to rise, various aspects using sheep placenta for a long time
Have whole promotion.
- 3 fatty acid of omega, is common in abyssal fishes, seal oil and certain plants, can promote the drop of triglycerides
It is low, it is highly beneficial to human health so beneficial to health of heart, it be constitute cell membrane, hormone, biological enzyme, nerve, brain,
The most crucial substance such as retina, decline, uncontrolled inflammation, slow disease outburst, intelligence decline, reduced lifetime can be immunized by lacking it, right
The a variety of diseases of human body have therapeutic effect, such as rheumatoid arthritis, depression etc..
Vitamin C can promote the synthesis of immune protein, improve the immunity of body.Vitamin E is all cell membranes
Patron saint, protection immunocyte film is not oxidized, and the ability steadily generated with antibody can be enhanced body immunity, change
Kind constitution.
Lentinan is the water-solubility protein polysaccharide extracted from mushroom fruitbody, is its main active.Mushroom is more
Sugar is the nutriment first improved the immunity of the human body, and primary pharmacological activity has: stronger anticancer activity inhibits tumour cell
Growth, plays the role of absorption, excretion to carcinogen.Lentinan can promote to be immunoreacted, can also improve or update because
Chronic disease (such as chronic complication tired out), phase pressure, aging, radiotherapy and chemotherapy and impaired immune system.
Immunoglobulin (IgG) is a kind of wide spectrum natural activity antibody in human body, is a kind of egg that can resist pathogen infection
White class peptide material.Immunoglobulin (IgG) is main antibody in human body, accounts for 40%.Immunoglobulin (IgG) can resist the external world
The infringement of various pathogenic bacteria and virus inhibits pathogenic bacteria breeding, facilitates the formation of human autoimmune's system.After human body intake
Immunity of organisms can be effectively improved, Anti-bacterium is invaded, and side effect will not be generated to human body.
Choline (α-hydroxyl-IV, IV-front three ethylethanolamine) is positively charged tetravalence base, is the composition of all biomembranes
The precursor of acetylcholine in ingredient and cholinergic neuron.Choline has following physiological function: 1, promoting brain growth and raising
Memory capability；2, guarantee information transmitting；3, regulating cell apoptosis；4, the important composition ingredient of biomembrane is constituted.In addition to this gallbladder
There are also many physiological functions for alkali.
Bacillus acidi lactici is the probiotics that a kind of application is earliest, type of preparation is most, effect is best.It can promote immune thin
Born of the same parents, tissue and organ growth development, stimulation body generate antibody, enhance the effect of phagocyte, to reinforce small intestine and other
The resistance to pathogenic microorganism is organized, has and improves immune function.
A kind of sour milk powder of the embodiment of the present invention and preparation method thereof is specifically described below.
The present invention provides a kind of preparation methods of sour milk powder, comprising the following steps:
Step S1: by except after impurity fresh milk and auxiliary material after mixing, obtained concentrated milk after once being sterilized and be concentrated；It is auxiliary
Material is mainly made of following raw material: blueberry juice, Chinese flowering quince juice, sheep placenta, -3 fatty acid of omega, vitamin C, vitamin E, mushroom
The mixture of mushroom polysaccharide, immunoglobulin (IgG) and choline.
Further, in a preferred embodiment of the present invention, above-mentioned blueberry juice, Chinese flowering quince juice, sheep placenta, -3 fat of omega
Acid, vitamin C, vitamin E, lentinan, immunoglobulin (IgG) and choline amount ratio be 5 ~ 7ml:5 ~ 7ml:0.2 ~
0.4g:0.2 ~ 0.3g:0.1 ~ 0.2g:0.1 ~ 0.2g:0.2 ~ 0.3g:0.2 ~ 0.3g:0.1 ~ 0.2g.
Further, in a preferred embodiment of the present invention, above-mentioned blueberry juice, Chinese flowering quince juice, -3 fatty acid of omega, dimension life
Plain C, vitamin E, lentinan, immunoglobulin (IgG) and choline amount ratio be 6ml:6ml:0.3g:0.25g:0.15g:
0.15g:0.25g:0.25g:0.15g.
Further, in a preferred embodiment of the present invention, the above-mentioned temperature once sterilized be 85 ~ 95 DEG C, the time be 15 ~
20s.Since the vitamin C etc. contained in auxiliary material is easy to decompose at high temperature, the temperature once sterilized unsuitable excessively high, the time
It is unsuitable too long, to guarantee that the nutritional ingredient decomposition amount in auxiliary material is small.
Step S2: leavening is added in concentrated milk, 40 ~ 45 DEG C of 15 ~ 45min of stirring is kept, when fermentation acidity reaches
Stop fermenting when 50 ° of T ~ 60 ° T that acidified milk is made；The optimum temperature of Yoghourt fermentation is 40 ~ 45 DEG C, within the said temperature range, hair
Strain contained in ferment agent can quickly be bred, and specific optimal fermentation temperature and fermentation time will be according to contained in leavening
Some strains and quantity determine.
Further, in a preferred embodiment of the present invention, above-mentioned leavening be streptococcus thermophilus, lactobacillus bulgaricus and
One or more of Bacillus acidi lactici.Lactobacillus bulgaricus and streptococcus thermophilus are the production common strains of Yoghourt.Lactic acid bar
Bacterium is the probiotics with immune function, and Bacillus acidi lactici, lactobacillus bulgaricus and Bacillus acidi lactici are proportionally mixed conduct
Leavening cannot enable to the acidified milk of preparation palatable, and have immune function.
Step S3: sour milk powder is made in acidified milk after re-pasteurization and vacuum freeze drying.By vacuum freeze drying
Substance it is loose porous, in spongy, add and dissolve after water rapid and complete, almost recover immediately original character, can be quick
It is completely dissolved, does not precipitate.
Further, in a preferred embodiment of the present invention, the step of above-mentioned vacuum freeze drying are as follows:
Sabot: hothouse is put into after the acidified milk after re-pasteurization is carried out sabot；
Pre-freeze: hothouse temperature is dropped to subzero 36 with the cooling rate of 3~6 DEG C/min~it is 42 DEG C subzero, and keep temperature 3
~4h；Acidified milk is suitble to save in low temperature, during vacuum freeze drying, the temperature of hothouse can quickly be reduced
To cryogenic temperature.But be not suitable for directly placing acidified milk subzero 36~subzero 42 DEG C of cryogenic temperature under, be easy to influence hair
The mouthfeel of kefir milk, and then sour milk powder is influenced, so that the poor taste after sour milk powder bath.
Lyophilization: the indoor vacuum degree of drying is adjusted to 12~15Pa, and keeps 8~10 days moisture to acidified milk complete
Pressure decatizing is dry；It dries under vacuum conditions, dry speed is faster.
Parsing-desiccation: dry room temperature is risen to 20~25 DEG C with the heating rate of 2~4 DEG C/min, keeps 1 ~ 2h.Acid
Containing a large number of nutrients in milk powder, temperature should not be too high in hothouse temperature ramp de, in order to avoid nutriment is destroyed, and
And it is stored at once after dry recovery room temperature.
Further, in a preferred embodiment of the present invention, the temperature of above-mentioned re-pasteurization be 85 ~ 95 DEG C, the time be 30 ~
50s。
Further, in a preferred embodiment of the present invention, the mass ratio of above-mentioned fresh milk and auxiliary material is 9 ~ 10:1.Auxiliary material and
After fresh milk is mixed according to the above mentioned proportion, sour milk powder mouthfeel obtained is more preferable.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
The present embodiment provides a kind of preparation methods of above-mentioned sour milk powder, comprising the following steps:
Step S1: by 6L blueberry juice, 6L Chinese flowering quince juice, 300g sheep placenta, -3 fatty acid of 250g omega, 150g vitamin C,
150g vitamin E, 250g lentinan, 250g immunoglobulin (IgG) and 150g choline disinfection stirrer for mixing, and
The homogeneous at 55 DEG C, 12MPa sterilizes 5 seconds through 80 DEG C, is cooled to 30 DEG C of obtained auxiliary materials.The fresh milk of 9.5kg is taken to be removed with milk clarifier
It uniformly mixes after decontamination with the auxiliary material of the above-mentioned preparation of 1kg, is then made after 90 DEG C of holding 17s sterilizations and concentration in sterilizer
Concentrated milk.
Step S2: the concentration of above-mentioned steps preparation is added to using streptococcus thermophilus and lactobacillus bulgaricus as leavening
In cream.The inoculum concentration of streptococcus thermophilus and lactobacillus bulgaricus is 5 × 105Cfu/ml, after leavening is added to concentrated milk,
42 DEG C of stirring 30min are kept, stopping fermenting when fermentation acidity reaches 55 ° of T is made acidified milk.
Step S3: sour milk powder is made in acidified milk after re-pasteurization and vacuum freeze drying.Wherein, the temperature of re-pasteurization
Degree is 90 DEG C, time 40s.The step of vacuum freeze drying includes:
Sabot: hothouse is put into after the acidified milk after re-pasteurization is carried out sabot；
Pre-freeze: dry room temperature is down to subzero 39 DEG C with the cooling rate of 4.5 DEG C/min, and keeps temperature 3.5h；
Lyophilization: the indoor vacuum degree of drying is adjusted to 13.5Pa, and the 9 days moisture to acidified milk is kept to be evaporated completely；
Parsing-desiccation: dry room temperature is risen to 22 DEG C with the heating rate of 3 DEG C/min, keeps 1.5h.
Embodiment 2
The present embodiment provides a kind of preparation methods of above-mentioned sour milk powder, comprising the following steps:
Step S1: by 5L blueberry juice, 7L Chinese flowering quince juice, 200g sheep placenta, -3 fatty acid of 300g omega, 100g vitamin C,
200g vitamin E, 200g lentinan, 300g immunoglobulin (IgG) and 100g choline disinfection stirrer for mixing, and
The homogeneous at 55 DEG C, 12MPa sterilizes 5 seconds through 80 DEG C, is cooled to 30 DEG C of obtained auxiliary materials.The fresh milk of 9.0kg is taken to be removed with milk clarifier
It uniformly mixes after decontamination with the auxiliary material of the above-mentioned preparation of 1kg, is then made after 85 DEG C of holding 20s sterilizations and concentration in sterilizer
Concentrated milk.
Step S2: the concentrated milk of above-mentioned steps preparation is added to using lactobacillus bulgaricus and Bacillus acidi lactici as leavening
In.The inoculum concentration of streptococcus thermophilus and lactobacillus bulgaricus is 5 × 104cfu/ml.After leavening is added to concentrated milk, protect
40 DEG C of stirring 45min are held, stopping fermenting when fermentation acidity reaches 50 ° of T is made acidified milk.
Step S3: sour milk powder is made in acidified milk after re-pasteurization and vacuum freeze drying.Wherein, the temperature of re-pasteurization
Degree is 95 DEG C, time 30s.The step of vacuum freeze drying includes:
Sabot: hothouse is put into after the acidified milk after re-pasteurization is carried out sabot；
Pre-freeze: dry room temperature is down to subzero 42 DEG C with the cooling rate of 3 DEG C/min, and keeps temperature 3h；
Lyophilization: the indoor vacuum degree of drying is adjusted to 15Pa, and the 8 days moisture to acidified milk is kept to be evaporated completely；
Parsing-desiccation: dry room temperature is risen to 20 DEG C with the heating rate of 4 DEG C/min, keeps 2h.
Embodiment 3
The present embodiment provides a kind of preparation methods of above-mentioned sour milk powder, comprising the following steps:
Step S1: by 7L blueberry juice, 5L Chinese flowering quince juice, 400g sheep placenta, -3 fatty acid of 200g omega, 200g vitamin C,
100g vitamin E, 300g lentinan, 200g immunoglobulin (IgG) and 200g choline disinfection stirrer for mixing, and
The homogeneous at 55 DEG C, 12MPa sterilizes 10 seconds through 80 DEG C, is cooled to 30 DEG C of obtained auxiliary materials.Take the fresh milk milk clarifier of 10.0kg
It uniformly mixes after removing impurity with the auxiliary material of the above-mentioned preparation of 1kg, is then made after 95 DEG C of holding 15s sterilizations and concentration in sterilizer
Obtain concentrated milk.
Step S2: it is added in the concentrated milk of above-mentioned steps preparation using streptococcus thermophilus and Bacillus acidi lactici as leavening.
The inoculum concentration of streptococcus thermophilus and lactobacillus bulgaricus is 5 × 106cfu/ml.After leavening is added to concentrated milk, keep
45 DEG C of stirring 15min, stopping fermenting when fermentation acidity reaches 60 ° of T is made acidified milk.
Step S3: sour milk powder is made in acidified milk after re-pasteurization and vacuum freeze drying.Wherein, the temperature of re-pasteurization
Degree is 85 DEG C, time 50s.The step of vacuum freeze drying includes:
Sabot: hothouse is put into after the acidified milk after re-pasteurization is carried out sabot；
Pre-freeze: dry room temperature is down to subzero 36 DEG C with the cooling rate of 6 DEG C/min, and keeps temperature 4h；
Lyophilization: the indoor vacuum degree of drying is adjusted to 12Pa, and the 10 days moisture to acidified milk is kept to be evaporated completely；
Parsing-desiccation: dry room temperature is risen to 25 DEG C with the heating rate of 2 DEG C/min, keeps 1h.
Comparative example 1
The present embodiment provides a kind of preparation methods of above-mentioned sour milk powder, comprising the following steps:
Step S1: by 6L blueberry juice, 6L Chinese flowering quince juice, 300g sheep placenta, -3 fatty acid of 250g omega, 150g vitamin C,
150g vitamin E, 250g lentinan, 250g immunoglobulin (IgG) and 150g choline disinfection stirrer for mixing, and
The homogeneous at 55 DEG C, 12MPa sterilizes 5 seconds through 80 DEG C, is cooled to 30 DEG C of obtained auxiliary materials.The fresh milk of 9.5kg is taken to be removed with milk clarifier
It uniformly mixes after decontamination with the auxiliary material of the above-mentioned preparation of 1kg, is then made after 90 DEG C of holding 17s sterilizations and concentration in sterilizer
Concentrated milk.
Step S2: the concentration of above-mentioned steps preparation is added to using streptococcus thermophilus and lactobacillus bulgaricus as leavening
In cream.The inoculum concentration of streptococcus thermophilus and lactobacillus bulgaricus is 5 × 105Cfu/ml, after leavening is added to concentrated milk,
42 DEG C of stirring 30min are kept, stopping fermenting when fermentation acidity reaches 55 ° of T is made acidified milk.
Step S3: sour milk powder is made after re-pasteurization and spray drying in acidified milk.Wherein, the temperature of re-pasteurization is
90 DEG C, time 40s.Acidified milk after re-pasteurization is dried in spray dryer, and the inlet air temperature of spray dryer is
190 DEG C, leaving air temp is 90 DEG C, and it is 2wt% that cold air drying to powder water content is carried out at 15 DEG C after the completion of spraying, obtains acid
Milk powder.
1 sour milk powder of test example dissolves Quality Detection
Sour milk powder made from embodiment 1 ~ 3 and comparative example 1 is carried out reconstituting test.Observe the solution rate and agglomerate feelings of sour milk powder
Condition is below described in detail every detection project:
(1) solution rate
4, beaker that range is 150mL are chosen, taking 100mL temperature with graduated cylinder in each above-mentioned beaker is 15 DEG C of pure water,
Sour milk powder 20g made from embodiment 1 ~ 3 and comparative example 1 is weighed respectively in 4 beakers, while above-mentioned sour milk powder pours into beaker
Start timing, the dissolution time of sample is recorded after sour milk powder all dissolution, it is complete without stirring to obtain sour milk powder
Dissolve the time needed.
(2) agglomerate
The liquid that (1) solution rate is tested stands about 10 seconds.Whether have on observation beaker inner wall macroscopic insoluble
Agglomerate.
By the test result of table 1 it is found that the instant capacity of product of the present invention is preferable, in the case where not stirring, solution rate is fast,
There is no agglomerate in sour milk powder after static 10 seconds.
Table 1: the sour milk powder of embodiment 1 ~ 3 and comparative example 1 dissolves Quality Detection
| Number | Solution rate | Agglomerate situation |
| Embodiment 1 | 1.4s | There is no agglomerate |
| Embodiment 2 | 2.0s | There is no agglomerate |
| Embodiment 3 | 1.9s | There is no agglomerate |
| Comparative example 1 | 4.0s | A small amount of tiny agglomerate |
As testing result in table 1 it is found that sour milk powder made from preparation method of the Examples 1 to 3 using sour milk powder of the invention exists
There is apparent advantage in solution rate and agglomerate situation.It is seen by the experimental result of the sour milk powder of embodiment 1 and comparative example 1,
The ratio of sour milk powder made from vacuum freeze drying sour milk powder dissolubility as made from spray drying is more preferable.Pass through Examples 1 to 3
The comparison of sour milk powder can be found that sour milk powder property obtained is best when experiment condition is experimental example 1.
2 sour milk powder of test example prepares the Quality Detection of Yoghourt
Sour milk powder after above-mentioned 4 kinds baths is left to ferment 10 hours at 40 DEG C.After milk solidifies completely, milk is put into ice
Case is refrigerated to Yoghourt all coolings, and refrigeration detected the quality of 4 portions of obtained Yoghourts after 4 hours, as a result such as the following table 2.
Table 2: the Yoghourt of the sour milk powder of embodiment 1 ~ 3 and comparative example 1 preparation carries out Quality Detection
As testing result in table 2 it is found that sour milk powder made from preparation method of the Examples 1 to 3 using sour milk powder of the invention leads to
The Yoghourt for crossing conventional means preparation has preferable mouthfeel and sophistication.Pass through the experiment knot of the sour milk powder of embodiment 1 and comparative example 1
Fruit sees that the ratio of sour milk powder made from vacuum freeze drying sour milk powder dissolubility as made from spray drying is more preferable.Pass through embodiment 1
The comparison of~3 sour milk powder can be found that sour milk powder obtained is prepared by traditional method when experiment condition is experimental example 1
After Yoghourt, obtained Yoghourt mouthfeel and sophistication is best.
In conclusion using vacuum in the preparation process of sour milk powder the present invention relates to a kind of preparation method of sour milk powder
Freeze Drying Technique, the substance being dried to obtain is loose porous, in spongy, adds after water solution rate fast and completely, use is above-mentioned
Yoghourt made from sour milk powder is in good taste, fine and smooth, and the substance of resistance building is added in raw material, and sour milk powder obtained has
The effect of resistance building.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of preparation method of sour milk powder, which comprises the steps of:
Step S1: by except after impurity fresh milk and auxiliary material after mixing, obtained concentrated milk after once being sterilized and be concentrated；Institute
It states auxiliary material to be mainly made of following raw material: blueberry juice, Chinese flowering quince juice, sheep placenta, -3 fatty acid of omega, vitamin C, vitamin
E, the mixture of lentinan, immunoglobulin (IgG) and choline；
Step S2: leavening is added in the concentrated milk, 40 ~ 45 DEG C of 15 ~ 45min of stirring is kept, when fermentation acidity reaches
Stop fermenting when 50 ° of T ~ 60 ° T that acidified milk is made；
Step S3: sour milk powder is made in the acidified milk after re-pasteurization and vacuum freeze drying.
2. the preparation method of sour milk powder according to claim 1, which is characterized in that in step S1, the blueberry juice, institute
State Chinese flowering quince juice, the sheep placenta, -3 fatty acid of the omega, the vitamin C, the vitamin E, the lentinan,
The amount ratio of the immunoglobulin (IgG) and the choline be 5 ~ 7ml:5 ~ 7ml:0.2 ~ 0.4g:0.2 ~ 0.3g:0.1 ~
0.2g:0.1 ~ 0.2g:0.2 ~ 0.3g:0.2 ~ 0.3g:0.1 ~ 0.2g.
3. the preparation method of sour milk powder according to claim 2, which is characterized in that in step S1, the blueberry juice, institute
State Chinese flowering quince juice, -3 fatty acid of the omega, the vitamin C, the vitamin E, the lentinan, the immune globulin
The amount ratio of white (IgG) and the choline is 6ml:6ml:0.3g:0.25g:0.15g:0.15g:0.25g:0.25g:0.15g.
4. the preparation method of sour milk powder according to claim 3, which is characterized in that described once to sterilize in step S1
Temperature is 85 ~ 95 DEG C, and the time is 15 ~ 20s.
5. the preparation method of described in any item sour milk powders according to claim 1 ~ 4, which is characterized in that described true in step S3
The step of vacuum freecing-dry are as follows:
Sabot: hothouse is put into after the acidified milk after the re-pasteurization is carried out sabot；
Pre-freeze: the hothouse temperature is dropped to subzero 36 with the cooling rate of 3~6 DEG C/min~it is 42 DEG C subzero, and keep
3 ~ 4h of temperature；
Lyophilization: the indoor vacuum degree of the drying is adjusted to 12~15Pa, and keeps 8~10 days water to the acidified milk
Divide and is evaporated completely；
Parsing-desiccation: the dry room temperature is risen to 20~25 DEG C with the heating rate of 2~4 DEG C/min, keeps 1 ~ 2h.
6. the preparation method of sour milk powder according to claim 1, which is characterized in that in step S3, the re-pasteurization
Temperature is 85 ~ 95 DEG C, and the time is 30 ~ 50s.
7. the preparation method of sour milk powder according to claim 1, which is characterized in that in step S3, the fresh milk and auxiliary
The mass ratio of material is 9 ~ 10:1.
8. the preparation method of sour milk powder according to claim 1, which is characterized in that in step S2, the leavening is thermophilic
One or more of hot streptococcus, lactobacillus bulgaricus and Bacillus acidi lactici.
9. the preparation method of sour milk powder according to claim 1, which is characterized in that in step S2, the leavening is connect
Kind amount is 1 × 105~1×107cfu/ml。
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| CN115568510A (en) * | 2022-11-25 | 2023-01-06 | 山东悠乐滋生物科技有限公司 | Preparation process of black five-cereal yoghurt powder |
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| CN104542974A (en) * | 2015-01-29 | 2015-04-29 | 王维义 | Omega-3 yoghurt powder and preparation process thereof |
| CN106561823A (en) * | 2016-11-01 | 2017-04-19 | 江阴新申奥生物科技有限公司 | Yogurt freeze-dried powder and preparation process thereof |
| CN107821592A (en) * | 2017-11-28 | 2018-03-23 | 光明乳业股份有限公司 | A kind of sour milk powder and preparation method thereof |
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| CN104542974A (en) * | 2015-01-29 | 2015-04-29 | 王维义 | Omega-3 yoghurt powder and preparation process thereof |
| CN106561823A (en) * | 2016-11-01 | 2017-04-19 | 江阴新申奥生物科技有限公司 | Yogurt freeze-dried powder and preparation process thereof |
| CN107821592A (en) * | 2017-11-28 | 2018-03-23 | 光明乳业股份有限公司 | A kind of sour milk powder and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115568510A (en) * | 2022-11-25 | 2023-01-06 | 山东悠乐滋生物科技有限公司 | Preparation process of black five-cereal yoghurt powder |
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