CN109769940A - A kind of dairy produce and its production technology - Google Patents
A kind of dairy produce and its production technology Download PDFInfo
- Publication number
- CN109769940A CN109769940A CN201910200822.7A CN201910200822A CN109769940A CN 109769940 A CN109769940 A CN 109769940A CN 201910200822 A CN201910200822 A CN 201910200822A CN 109769940 A CN109769940 A CN 109769940A
- Authority
- CN
- China
- Prior art keywords
- lactobacillus
- production technology
- dairy produce
- frozen
- quick
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 235000013618 yogurt Nutrition 0.000 claims abstract description 24
- 239000006041 probiotic Substances 0.000 claims abstract description 19
- 235000018291 probiotics Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 239000005862 Whey Substances 0.000 claims abstract description 6
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 6
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 15
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 10
- 239000006071 cream Substances 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 7
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 229940017800 lactobacillus casei Drugs 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 241000186000 Bifidobacterium Species 0.000 claims description 5
- 241001608472 Bifidobacterium longum Species 0.000 claims description 5
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 5
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 5
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims description 3
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 3
- 241000186606 Lactobacillus gasseri Species 0.000 claims description 3
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 3
- 241001465754 Metazoa Species 0.000 claims description 3
- 241001494479 Pecora Species 0.000 claims description 3
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 3
- 229940001882 lactobacillus reuteri Drugs 0.000 claims description 3
- 235000020122 reconstituted milk Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000186012 Bifidobacterium breve Species 0.000 claims description 2
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 229940004120 bifidobacterium infantis Drugs 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 210000003296 saliva Anatomy 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000529 probiotic effect Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 238000005457 optimization Methods 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 2
- 241000218492 Lactobacillus crispatus Species 0.000 description 2
- 241000186869 Lactobacillus salivarius Species 0.000 description 2
- 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
- 229940009289 bifidobacterium lactis Drugs 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000004513 sizing Methods 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000283984 Rodentia Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
The present invention provides a kind of dairy produce and its production technology, primary raw material includes Yoghourt, milk powder, whey powder, refined sugar, probiotics, and key step includes that stirring dismisses, spread that disk is quick-frozen, is freeze-dried.Compared with the prior art, without heating boiling, guarantee the probiotic active in Yoghourt；Without any additive, guarantee the food safety of gained dairy produce；Integrated artistic optimization is convenient suitable for mass production, at low cost；Total abundant adfreezing setting time is 3h~4h, time-consuming short；Probiotics is added, more beneficial to human health；Especially just melt in the mouth, fragrance is obvious, and taste flavor is preferable, and promotional value is higher.
Description
Technical field
The present invention relates to a kind of dairy produces and its production technology with Vacuum Freezing & Drying Technology production, belong to food industry neck
Domain.
Background technique
Yoghourt not only remains all nutriments of milk, and by the process of fermentation, can by milk sugar and
Breaks down proteins are easy at small-molecule substance by human consumption and absorption.In addition, the probiotics contained in Yoghourt is beneficial to human body
Intestinal health weakens spoilage organisms and generates toxin in human body, and can inhibit the generation of certain carcinogens, has certain anti-cancer
Effect, so more and more popular with consumers.However sour milk product is mostly in the majority with coagulating type currently on the market, it need to be 2~3
DEG C environment in refrigerated, the shelf-life is generally 21 days, and kind taste nutrition is more single, and the shelf-life is shorter, store method
It is special, it is inconvenient to carry, it is unable to satisfy safe and healthy modern metropolitan cities crowd, full of nutrition, multiple tastes, conveniently consumes
Demand.
In view of the above technical problems, Patent No. 2013105965374 " a kind of vacuum freeze drying fruit vegetable powder Yoghourt and
Preparation method " (calling patent 1 in the following text), Patent No. 201610265329X " a kind of vacuum freeze drying fruit vegetable powder Yoghourt and its
The innovation and creation of preparation method " (calling patent 2 in the following text) respectively provide a set of technical solution, but two sets of technical solutions still remain
Certain defect.For example, the butter needs in patent 1 are sufficiently melted to fluid in the environment of 50 DEG C, need to heat pansman
Skill, temperature is easy solidification after reducing, so that finished product mouthfeel is partially hard；The temperature of sizing is -30 DEG C, and the time needs 2~3h, when quick-frozen
Between need 4~6h, add up to need 6~9 hours, time-consuming；In addition, molten beans freeze temperature is excessively high, the probiotics in Yoghourt is basic
It is dead.For another example in patent 2, cream needs -15 DEG C of deepfreezes, needs when use slow to freeze or be warming up to stream shape body；Yoghourt and
Sour milk powder needs to add emulsifier and thickener is carried out being warming up to 50 DEG C and be dissolved, and boiling emulsion process, Yoghourt itself
Probiotic active reduces, and may decay and accelerate to death；Need to use the addition such as emulsifier, thickener, citric acid, malic acid
Agent；In the freezer of -8 to -12 degree, delay and freeze 2~3 hours, the quick-frozen time is 2~3 hours, the sizing speed for wanting 4-6 hours altogether
Freeze the time, the time is long.
On the basis of the above, the invention patent has carried out upgrading to the production technology of such dairy produce, in certain journey
Solves the defect of the prior art on degree.
Summary of the invention
The present invention is directed to overcome prior art defect, a kind of dairy produce and its production technology are provided.Specific technical solution is such as
Under:
A kind of dairy produce and its production technology, it is characterised in that: raw material includes the component of following parts by weight:
70~90 parts by weight of Yoghourt, 2~12 parts by weight of milk powder, 1~11 parts by weight of whey powder, 1~11 parts by weight of refined sugar, benefit
Raw 0.002~0.02 parts by weight of bacterium；
Preparation method includes the following steps:
S1. mixing: mixing after probiotics is added in Yoghourt with milk powder, whey powder, refined sugar in proportion, stirs evenly to obtain mixing
Material；
S2. it dismisses: mixture investment agitated kettle is sufficiently dismissed to the homogeneous material that blisters to obtain；
S3. it spreads disk: having weighed homogeneous material by every disk mold amount, be cast in uniform ground on mold and obtain molding mass；
S4. quick-frozen: by molding mass it is quick-frozen to central temperature be lower than -25 DEG C, obtain quick-frozen material；
S5. it is lyophilized: quick-frozen material progress vacuum freeze drying is obtained into finished product.
As a preference, < -30 DEG C of quick-frozen environment temperature in the step S4, the quick-frozen time is time 3h~4h.
As a preference, the vacuum degree being lyophilized in the step S5 is 50~80Mpa.
As a preference, the temperature curve being lyophilized in the step S5 is to be warming up to 75 DEG C in 1 hour, constant temperature 6 hours,
It is cooled within 2 hours 45 DEG C again, last constant temperature 1 hour cools to 30 DEG C.
As a preference, dairy produce water content prepared by the production technology is lower than 5%.
As a preference, used Yoghourt is made using cow's milk, sheep cream or reconstituted milk as major ingredient through ingredient, sterilization, fermentation
At frozen type Yoghourt, zymophyte used be lactic acid Bifidobacterium, bifidobacterium longum, Lactobacillus helveticus, Lactobacillus casei or
Lactobacillus rhamnosus adds one or more probiotics.
As a preference, the probiotics is bifidobacterium longum, lactobacillus paracasei, streptococcus thermophilus, acidophilus cream bar
Bacterium, Lactobacillus rhamnosus, lactobacillus fermenti, Lactobacillus helveticus, Lactobacillus salivarius, lactobacillus reuteri, lactobacillus plantarum, Yue Shi
Lactobacillus, lactobacillus gasseri, lactobacillus bulgaricus, Lactobacillus crispatus, Lactobacillus casei, bifidobacterium infantis, short bifid bar
One of bacterium, bifidobacterium bifidum, animal bifidobacteria (bifidobacterium lactis), bifidobacterium adolescentis are a variety of.
The invention has the benefit that guaranteeing the probiotic active in Yoghourt without heating boiling；Without any addition
Agent guarantees the food safety of gained dairy produce；Integrated artistic optimization is convenient suitable for mass production, at low cost；Total abundant adfreezing
Setting time is 3h~4h, time-consuming short；Probiotics is added, more beneficial to human health；Especially just melt in the mouth, fragrance is obvious,
Taste flavor is preferable, and trophic structure is abundant, and promotional value is higher.
Specific embodiment
A kind of dairy produce provided by the invention and its production method are further explained by the following examples.
S1. supplementary material check and accept: into factory's raw material according to supplementary material acceptance criteria acceptance(check) after, by number of processes requirement preparation
The supplementary material that the same day uses；
S2. it stores: Yoghourt being stored in condition and is suitable in lower than 2~5 DEG C storehouses；
S3. ingredient: each component is weighed by following parts by weight:
70~90 parts by weight of Yoghourt, 2~12 parts by weight of milk powder, 1~11 parts by weight of whey powder, 1~11 parts by weight of refined sugar, benefit
Raw 0.002~0.02 parts by weight of bacterium；
In a preferred embodiment of the invention, the Yoghourt is using cow's milk, sheep cream or reconstituted milk as major ingredient, through matching
Material, sterilization, ferment made of frozen type Yoghourt, the zymophyte used of the Yoghourt is lactic acid Bifidobacterium, bifidobacterium longum, auspicious
Scholar's lactobacillus, Lactobacillus casei or Lactobacillus rhamnosus add one or more probiotics.
In a preferred embodiment of the invention, the probiotics be bifidobacterium longum, it is lactobacillus paracasei, thermophilic
Streptococcus, lactobacillus acidophilus, Lactobacillus rhamnosus, lactobacillus fermenti, Lactobacillus helveticus, Lactobacillus salivarius, lactobacillus reuteri,
Lactobacillus plantarum, Yue Shi lactobacillus, lactobacillus gasseri, lactobacillus bulgaricus, Lactobacillus crispatus, Lactobacillus casei, Ying Ershuan
One of discrimination bacillus, bifidobacterium breve, bifidobacterium bifidum, animal bifidobacteria (bifidobacterium lactis), bifidobacterium adolescentis
Or it is a variety of.
S4. mixing: above-mentioned ingredient is mixed in proportion, mixture is stirred evenly to obtain；
S5. it dismisses: the mixture got ready being put into agitated kettle and is stirred evenly, be sufficiently stirred and dismiss to blistering, when stirring
Between 10 minutes, obtain homogeneous material；
S6. it spreads disk: weighing mixed material by every disk mold amount, being cast on mold for uniform ground obtains molding mass；
S7. by molding mass quick-frozen 3~4 hours in the environment of -30 DEG C, until central temperature is lower than -25 DEG C, quick-frozen material is obtained；
S8. quick-frozen material progress vacuum freeze drying is obtained into finished product；
S9. discharging: handling with care when discharging, chooses discoloration and owes dry product and severe atrophy, dried frozen aquatic products is put into PE bags double-deck
In, it is tamping sack, pays attention to environmental sanitation, 25 DEG C of humidity < 45%, temperature <；
S10. packaging material is checked and accepted: being tested according to corresponding package acceptance of materials standard, qualified rear can be used；
S11. required grammes per square metre, sealed package finished product packing: are packaged by every using the packaging bag aluminized；Big packaging uses
PE bags of the double-deck 0.08mm thickness, sack heat-sealing；Outer packing needs additional corrugated case, and humid control is less than 45%, and 25 DEG C of temperature <；
Or it is packed according to customer requirement；
S12. product inspection: quality control sampling carries out physics and chemistry, microorganism, organoleptic indicator's inspection；
S13. warehousing finished products: finished product should neatly be stacked in designated place and be identified and obviously, aeration-drying, cool place is protected from light,
Protection against rodents worm facility is good.
Evaluate identification experiment:
Experiment number totally 28 people carries out sense organ comparison to the freeze-drying dairy produce of above-mentioned preparation and traditional freezing milk cream respectively
Evaluation.
Experimental grade criterion refers to following table:
Experimental result review record is in following table:
Evaluation identification is summarized:
Totally 28 people, score are that score is averaged after each reviewer evaluates to experiment number.
Evaluate appraiser composition: 10 people of intra-company, 12 people of customer survey, 6 people of circle of friends.
Evaluating qualification result from sense organ can be seen that freeze-drying dairy produce provided by the present invention without heating boiling, guarantee
Probiotic active in Yoghourt；Without any additive, guarantee the food safety of gained dairy produce；Integrated artistic optimization is convenient suitable
Batch production is closed, it is at low cost；Total abundant adfreezing setting time is 3h~4h, time-consuming short；Probiotics is added, more beneficial to strong
Health；Especially just melt in the mouth, fragrance is obvious, and taste flavor is preferable, and promotional value is higher.
The foregoing is only a preferred embodiment of the present invention, therefore cannot successively limit the scope of implementation of the present invention, i.e.,
Equivalent changes and modifications made in accordance with the scope of the invention and the contents of the specification should still be within the scope of the present invention.
Claims (7)
1. a kind of dairy produce and its production technology, it is characterised in that: raw material includes the component of following parts by weight:
70~90 parts by weight of Yoghourt, 2~12 parts by weight of milk powder, 1~11 parts by weight of whey powder, 1~11 parts by weight of refined sugar, probiotics
0.002~0.02 parts by weight；
Preparation method includes the following steps:
S1. it mixing: is mixed in proportion after probiotics is added in Yoghourt with milk powder, whey powder, refined sugar, stirs evenly to obtain mixture；
S2. it dismisses: mixture investment agitated kettle is sufficiently dismissed to the homogeneous material that blisters to obtain；
S3. it spreads disk: having weighed homogeneous material by every disk mold amount, be cast in uniform ground on mold and obtain molding mass；
S4. quick-frozen: by molding mass it is quick-frozen to central temperature be lower than -25 DEG C, obtain quick-frozen material；
S5. it is lyophilized: quick-frozen material progress vacuum freeze drying is obtained into finished product.
2. a kind of dairy produce according to claim 1 and its production technology, it is characterised in that: quick-frozen ring in the step S4
< -30 DEG C of border temperature, quick-frozen time are time 3h~4h.
3. a kind of dairy produce according to claim 1 and its production technology, it is characterised in that: be lyophilized in the step S5
Vacuum degree is 50~80Mpa.
4. a kind of dairy produce according to claim 3 and its production technology, it is characterised in that: be lyophilized in the step S5
Temperature curve is to be warming up to 75 DEG C in 1 hour, constant temperature 6 hours, then 45 DEG C are cooled within 2 hours, and last constant temperature 1 hour, cooling
To 30 DEG C.
5. a kind of dairy produce according to claim 1 and its production technology, it is characterised in that: prepared by the production technology
Dairy produce water content be lower than 5%.
6. a kind of dairy produce according to claim 1 and its production technology, it is characterised in that: used Yoghourt is with ox
Cream, sheep cream or reconstituted milk are major ingredient, and through frozen type Yoghourt made of ingredient, sterilization, fermentation, zymophyte used is lactic acid bifid
Bacillus, bifidobacterium longum, Lactobacillus helveticus, Lactobacillus casei or Lactobacillus rhamnosus add one or more probiotics.
7. a kind of dairy produce according to claim 1 and its production technology, it is characterised in that: the probiotics is long bifid
Bacillus, lactobacillus paracasei, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus rhamnosus, lactobacillus fermenti, Lactobacillus helveticus, saliva
Liquid lactobacillus, lactobacillus reuteri, lactobacillus plantarum, Yue Shi lactobacillus, lactobacillus gasseri, lactobacillus bulgaricus, curling cream
Bacillus, Lactobacillus casei, bifidobacterium infantis, bifidobacterium breve, bifidobacterium bifidum, animal bifidobacteria (newborn bifid bar
Bacterium), one of bifidobacterium adolescentis or a variety of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910200822.7A CN109769940A (en) | 2019-03-17 | 2019-03-17 | A kind of dairy produce and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910200822.7A CN109769940A (en) | 2019-03-17 | 2019-03-17 | A kind of dairy produce and its production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109769940A true CN109769940A (en) | 2019-05-21 |
Family
ID=66488747
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910200822.7A Pending CN109769940A (en) | 2019-03-17 | 2019-03-17 | A kind of dairy produce and its production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109769940A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115135171A (en) * | 2019-11-11 | 2022-09-30 | 科郦意大利有限公司 | Synergistic mixtures of probiotics which interact favorably with food, especially baby food, showing improved beneficial activity on the human host |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931766A (en) * | 2013-11-21 | 2014-07-23 | 福建欧瑞园食品有限公司 | Vacuum freeze drying fruit and vegetable powder sour milk and preparation method thereof |
| CN105941624A (en) * | 2016-04-20 | 2016-09-21 | 福建欧瑞园食品有限公司 | Vacuum freeze-dried fruit-vegetable powder yoghurt and preparation method thereof |
| CN107637659A (en) * | 2016-07-22 | 2018-01-30 | 福建欧瑞园食品有限公司 | A kind of fruits and vegetables fourth probiotic yogurt and preparation method thereof |
-
2019
- 2019-03-17 CN CN201910200822.7A patent/CN109769940A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931766A (en) * | 2013-11-21 | 2014-07-23 | 福建欧瑞园食品有限公司 | Vacuum freeze drying fruit and vegetable powder sour milk and preparation method thereof |
| CN105941624A (en) * | 2016-04-20 | 2016-09-21 | 福建欧瑞园食品有限公司 | Vacuum freeze-dried fruit-vegetable powder yoghurt and preparation method thereof |
| CN107637659A (en) * | 2016-07-22 | 2018-01-30 | 福建欧瑞园食品有限公司 | A kind of fruits and vegetables fourth probiotic yogurt and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115135171A (en) * | 2019-11-11 | 2022-09-30 | 科郦意大利有限公司 | Synergistic mixtures of probiotics which interact favorably with food, especially baby food, showing improved beneficial activity on the human host |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109769945A (en) | A kind of the vacuum freeze drying fruit/vegetable yoghourt product and production technology of pulvis raw material | |
| CN104146061B (en) | Low-temperature fermented milk as well as raw material composition and preparation method thereof | |
| EP1971209B1 (en) | Fermented milk or yoghurt powder with a high density of lactic ferments | |
| Abghari et al. | Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus | |
| CN105941624A (en) | Vacuum freeze-dried fruit-vegetable powder yoghurt and preparation method thereof | |
| CN109769946A (en) | A kind of integration of drinking and medicinal herbs sour milk food and preparation method thereof | |
| CN109769935A (en) | A kind of preparation method of the molten beans of natural yogurt | |
| CN101422196A (en) | Functional yoghourt and production method thereof | |
| CN109924258A (en) | The preparation process of the molten beans of Yoghourt | |
| KR101927859B1 (en) | Method for improving the stability and coating efficiency of probiotics using ultrasonic wave after freeze-drying and food composition containing freeze-dried powder of probiotics prepared thereby as effective component | |
| RU2008105399A (en) | FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS AND THE METHOD FOR PRODUCING THEM | |
| CN107637659A (en) | A kind of fruits and vegetables fourth probiotic yogurt and preparation method thereof | |
| Pandiyan et al. | Effect of incorporation of inulin on the survivability of Lactobacillus acidophilus in synbiotic ice cream. | |
| JP6858406B2 (en) | Lactic acid bacteria composition, fermented milk and its production method, and fermented milk production kit | |
| EP2547214A1 (en) | Dried fermented dairy product containing a high density of living bifidobacteria | |
| CN106819105A (en) | Vacuum freeze drying milk calcium milk beans and preparation method thereof | |
| CN109769944A (en) | A kind of freeze-drying fruit/vegetable yoghourt product of aqua raw material and preparation method thereof | |
| Irkin et al. | Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties | |
| EP3328208B1 (en) | Methods for the preparation of fermented products comprising bifidobacteria | |
| CN109769940A (en) | A kind of dairy produce and its production technology | |
| CN109122851A (en) | A kind of fruit acid milk powder and preparation method thereof | |
| CN107148219A (en) | Plus food materials acidified milk, its manufacture and application method, plus food materials acid water and application method, the manufacture of acidified milk and store method | |
| JP4375757B2 (en) | Process cheeses | |
| RU2724553C2 (en) | Foamed milk composition | |
| CN104430880A (en) | Production process of passion fruit and water-chestnut flavored probiotic yoghourt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 363000 No.07, Yishu Avenue, Yunxiao Industrial Development Zone, Zhangzhou City, Fujian Province Applicant after: FUJIAN LIZHONGCHENG FOOD Co.,Ltd. Address before: 363000 Yunling Industrial Development Zone, Yunxiao County, Zhangzhou City, Fujian Province Applicant before: FUJIAN LIZHONGCHENG FOOD Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20220620 Address after: 363000 Nanshan Industrial Park, shiting Town, Xiangcheng District, Zhangzhou City, Fujian Province Applicant after: FUJIAN ORIENTLAND FOOD CO.,LTD. Address before: 363000 No. 07, Yishu Avenue, Yunxiao County Industrial Development Zone, Zhangzhou City, Fujian Province Applicant before: FUJIAN LIZHONGCHENG FOOD Co.,Ltd. |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190521 |