CN111011519A - High-activity yoghurt powder and preparation method thereof - Google Patents
High-activity yoghurt powder and preparation method thereof Download PDFInfo
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- CN111011519A CN111011519A CN201911026345.3A CN201911026345A CN111011519A CN 111011519 A CN111011519 A CN 111011519A CN 201911026345 A CN201911026345 A CN 201911026345A CN 111011519 A CN111011519 A CN 111011519A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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- 239000005913 Maltodextrin Substances 0.000 claims abstract description 20
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- 230000035764 nutrition Effects 0.000 claims abstract description 20
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- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims description 5
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- 229960003512 nicotinic acid Drugs 0.000 claims description 5
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- 239000011664 nicotinic acid Substances 0.000 claims description 5
- 229940055726 pantothenic acid Drugs 0.000 claims description 5
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- 239000002994 raw material Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 229960003080 taurine Drugs 0.000 claims description 5
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 5
- 239000011701 zinc Substances 0.000 claims description 5
- 229910052725 zinc Inorganic materials 0.000 claims description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000002210 silicon-based material Substances 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 9
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- 235000019640 taste Nutrition 0.000 abstract description 4
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- 206010012735 Diarrhoea Diseases 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
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- 230000003871 intestinal function Effects 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract 2
- 235000021262 sour milk Nutrition 0.000 description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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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
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—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
Abstract
The invention discloses a high-activity yoghurt powder and a preparation method thereof in the technical field of yoghurt powder, and the preparation method comprises the following steps of S1 material selection, S2 premixing, S3 mixing, S4 sterilizing, S5 adding an additive, S6 preserving heat and fermenting, S7 adding a material, S8 spray drying, wherein natural fruit powder and zymocyte powder freeze-dried powder are mixed in advance, the bacteria number is high while the taste of the yoghurt powder is ensured, maltodextrin is added to form a first layer of bacteria protective film after fermentation, β -cyclodextrin is added to form a second layer of bacteria protective film, so that the number of viable bacteria in the spray-dried yoghurt powder is high, and composite vitamins, composite mineral substances and a nutrition enhancer are added, the adopted natural fruit powder has beneficial components beneficial to the health of users, the flavor is better, the nutrition is richer, the intelligence, the immunity and the promotion of the skeleton development are realized, the diarrhea is prevented, the constipation is prevented, and the intestinal function of the human body is enhanced.
Description
Technical Field
The invention relates to the technical field of yoghurt powder, in particular to high-activity yoghurt powder and a preparation method thereof.
Background
The yoghourt is a very popular dairy product, is rich in nutrition, is easy to digest and absorb, tastes sour, sweet and delicious, and is popular with consumers. The yoghourt contains a large amount of lactic acid bacteria, can inhibit the propagation of harmful bacteria in the intestinal tract and improve the intestinal health, but the yoghourt needs to be stored at a low temperature of 2-6 ℃, has a short shelf life of about two weeks generally, is inconvenient to carry and transport, and influences the further popularization of the yoghourt.
The sour milk powder is a kind of pre-mixed powder in narrow sense, i.e. a product which is directly recovered by water and then cultured into sour milk, and in broad sense, it is a powdered product which is obtained by adding a certain proportion of fermenting agent into fresh milk after pretreatment, sterilization and concentration to obtain sour milk and then drying the sour milk, and the powdered product is required to contain a certain number of viable bacteria. The yoghurt powder can be taken as yoghurt after being mixed with warm water (or fermented for a period of time at a proper temperature). Can also be used as ingredient for other products such as ice cream.
The sour milk powder does not need strict refrigeration condition for sale and storage, is convenient to transport, carry and eat, can easily cause death of thalli when being prepared, and simultaneously has low nutrient component loss and poor taste, so the high-activity sour milk powder and the preparation method thereof are provided.
Disclosure of Invention
The invention aims to provide high-activity yoghurt powder and a preparation method thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a high-activity yoghurt powder and a preparation method thereof comprise the following steps:
s1, selecting materials including 5 to 10 parts of natural fruit powder, 2 to 5 parts of white granulated sugar or powdered sugar, 0.01 to 0.1 part of compound vitamin, 0.01 to 0.1 part of compound mineral substance, 0.1 to 1 part of nutrition enhancer, 0.001 to 1 part of zymocyte powder freeze-dried powder, 1 to 5 parts of maltodextrin, 6 to 8 parts of β -cyclodextrin and 50 to 80 parts of fresh milk;
s2: premixing: mixing 0.001 part of zymophyte powder freeze-dried powder with 5 parts of natural fruit powder;
s3: mixing: adding 2 parts of the mixed powder obtained in the step S2 and white granulated sugar or powdered sugar into 50 parts of fresh milk, mixing, and homogenizing at 50 ℃ and 35 MPa;
s4, sterilizing, namely sterilizing after homogenizing in the step S3, wherein the sterilization temperature is 90 ℃, and the sterilization time is 5 min;
s5, additive: cooling to 35 ℃ after sterilizing in the step S4, and adding 0.01 part of compound vitamin, 0.01 part of compound mineral substance and 0.1 part of nutrition enhancer;
s6, heat preservation and fermentation: fermenting the raw materials in the step S5 for 6h under the condition of heat preservation until the pH value reaches 4.0 to obtain yoghourt;
s7, adding 1 part of maltodextrin into the yoghourt obtained in the step S6, homogenizing to fully mix the maltodextrin, adding 6 parts of β -cyclodextrin, homogenizing to fully mix the maltodextrin;
s8, spray drying: the feeding temperature is 35 ℃, the air inlet temperature is 160 ℃, and the air outlet temperature is 60 ℃ to obtain the yoghurt powder.
Further, the natural fruit powder in step S2 includes one or more of banana powder, strawberry powder, mango powder, coconut powder, apple powder, carrot powder, cantaloupe powder, kiwi fruit powder, lemon powder, blueberry powder, pear powder, blackcurrant powder, orange powder, cherry powder, pineapple powder, peach powder, and grape powder.
Further, the zymocyte in the zymocyte powder freeze-dried powder in the step S2 comprises streptococcus thermophilus and/or lactobacillus bulgaricus.
Further, the nutrition enhancer in the step S5 includes one or more of taurine, lactoferrin, DHA, polyfructose, and galactooligosaccharide, the vitamin complex in the step S5 includes one or more of VA, VD, VE, VK1, VB1, VB6, niacin, folic acid, pantothenic acid, and VC, and the mineral complex in the step S5 includes iron and/or zinc.
Further, in the step S7, after 6 parts of β -cyclodextrin are added, the solid content in the material is adjusted to be 32-37%.
Further, after the spraying in the step S8 is finished, cold air drying is carried out at the temperature of 5-15 ℃ until the water content of the powder is below 3 wt%, and the high-activity yoghurt powder is obtained.
Compared with the prior art, the sour milk powder has the beneficial effects that the natural fruit powder and the freeze-dried powder of the zymocyte are mixed in advance, the number of bacteria is high while the taste of the sour milk powder is ensured, meanwhile, maltodextrin is added to form a first layer of thallus protective film after fermentation, β -cyclodextrin is added to form a second layer of thallus protective film, so that the number of viable bacteria in the sprayed and dried sour milk powder is high, compound vitamins, compound minerals and a nutrition enhancer are added, the adopted natural fruit powder has beneficial components beneficial to the body health of users, additives such as any stabilizing agent, thickening agent, preservative, pigment, essence and the like are not added, the flavor is better ensured, the nutrition is richer, the promotion of intelligence, eyesight and immunity is outstanding, the skeletal development is promoted, the diarrhea and constipation are prevented, and the intestinal function of a human body is enhanced.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A high-activity yoghurt powder and a preparation method thereof comprise the following steps:
s1, selecting materials including 5 parts of natural fruit powder, 2 parts of white granulated sugar or powdered sugar, 0.01 part of compound vitamin, 0.01 part of compound mineral substance, 0.1 part of nutrition enhancer, 0.001 part of zymophyte powder freeze-dried powder, 1 part of maltodextrin, 6 parts of β -cyclodextrin and 50 parts of fresh milk;
s2: premixing: mixing 0.001 part of zymophyte powder freeze-dried powder with 5 parts of natural fruit powder;
s3: mixing: adding 2 parts of the mixed powder obtained in the step S2 and white granulated sugar or powdered sugar into 50 parts of fresh milk, mixing, and homogenizing at 50 ℃ and 35 MPa;
s4, sterilizing, namely sterilizing after homogenizing in the step S3, wherein the sterilization temperature is 90 ℃, and the sterilization time is 5 min;
s5, additive: cooling to 35 ℃ after sterilizing in the step S4, and adding 0.01 part of compound vitamin, 0.01 part of compound mineral substance and 0.1 part of nutrition enhancer;
s6, heat preservation and fermentation: fermenting the raw materials in the step S5 for 6h under the condition of heat preservation until the pH value reaches 4.0 to obtain yoghourt;
s7, adding 1 part of maltodextrin into the yoghourt obtained in the step S6, homogenizing to fully mix the maltodextrin, adding 6 parts of β -cyclodextrin, homogenizing to fully mix the maltodextrin;
s8, spray drying: the feeding temperature is 35 ℃, the air inlet temperature is 160 ℃, and the air outlet temperature is 60 ℃ to obtain the yoghurt powder.
The method comprises the following steps that in the step S2, the natural fruit powder comprises one or more of banana powder, strawberry powder, mango powder, coconut powder, apple powder, carrot powder, Hami melon powder, kiwi fruit powder, lemon powder, blueberry powder, pear powder, blackcurrant powder, orange powder, cherry powder, pineapple powder, peach powder and grape powder;
the zymocyte in the zymocyte powder freeze-dried powder in the step S2 comprises streptococcus thermophilus and/or lactobacillus bulgaricus;
the nutrition enhancer in the step S5 comprises one or more of taurine, lactoferrin, DHA, polyfructose and galacto-oligosaccharide, the vitamin complex in the step S5 comprises one or more of VA, VD, VE, VK1, VB1, VB6, nicotinic acid, folic acid, pantothenic acid and VC, and the mineral complex in the step S5 comprises iron and/or zinc;
in the step S7, after 6 parts of β -cyclodextrin are added, the solid content in the material is adjusted to 32%;
and step S8, after the spraying is finished, cold air drying is carried out at the temperature of 5 ℃ until the water content of the powder is below 3 wt%, and the high-activity yoghurt powder is obtained.
Example 2
A high-activity yoghurt powder and a preparation method thereof comprise the following steps:
s1, selecting materials including 7 parts of natural fruit powder, 3 parts of white granulated sugar or powdered sugar, 0.04 part of compound vitamin, 0.04 part of compound mineral substance, 0.5 part of nutrition enhancer, 0.05 part of zymophyte powder freeze-dried powder, 3 parts of maltodextrin, 7 parts of β -cyclodextrin and 65 parts of fresh milk;
s2: premixing: mixing 0.05 part of zymophyte powder freeze-dried powder with 7 parts of natural fruit powder;
s3: mixing: adding 3 parts of the mixed powder obtained in the step S2 and white granulated sugar or powdered sugar into 65 parts of fresh milk, mixing, and homogenizing at 50 ℃ and 35 MPa;
s4, sterilizing, namely sterilizing after homogenizing in the step S3, wherein the sterilization temperature is 90 ℃, and the sterilization time is 5 min;
s5, additive: cooling to 35 ℃ after sterilizing in the step S4, and adding 0.04 parts of compound vitamin, 0.04 parts of compound mineral substance and 0.5 parts of nutrition enhancer;
s6, heat preservation and fermentation: fermenting the raw materials in the step S5 for 6h under the condition of heat preservation until the pH value reaches 4.0 to obtain yoghourt;
s7, adding materials, namely adding 3 parts of maltodextrin into the yoghourt obtained in the step S6, homogenizing to fully mix the mixture, adding 7 parts of β -cyclodextrin, homogenizing to fully mix the mixture;
s8, spray drying: the feeding temperature is 35 ℃, the air inlet temperature is 160 ℃, and the air outlet temperature is 60 ℃ to obtain the yoghurt powder.
The method comprises the following steps that in the step S2, the natural fruit powder comprises one or more of banana powder, strawberry powder, mango powder, coconut powder, apple powder, carrot powder, Hami melon powder, kiwi fruit powder, lemon powder, blueberry powder, pear powder, blackcurrant powder, orange powder, cherry powder, pineapple powder, peach powder and grape powder;
the zymocyte in the zymocyte powder freeze-dried powder in the step S2 comprises streptococcus thermophilus and/or lactobacillus bulgaricus;
the nutrition enhancer in the step S5 comprises one or more of taurine, lactoferrin, DHA, polyfructose and galacto-oligosaccharide, the vitamin complex in the step S5 comprises one or more of VA, VD, VE, VK1, VB1, VB6, nicotinic acid, folic acid, pantothenic acid and VC, and the mineral complex in the step S5 comprises iron and/or zinc;
in the step S7, after 7 parts of β -cyclodextrin are added, the solid content in the material is adjusted to 35 percent;
and step S8, after the spraying is finished, cold air drying is carried out at 10 ℃ until the water content of the powder is below 3 wt%, and the high-activity yoghurt powder is obtained.
Example 3
A high-activity yoghurt powder and a preparation method thereof comprise the following steps:
s1, selecting materials including 10 parts of natural fruit powder, 5 parts of white granulated sugar or powdered sugar, 0.1 part of compound vitamin, 0.1 part of compound mineral substance, 1 part of nutrition enhancer, 1 part of zymocyte powder freeze-dried powder, 5 parts of maltodextrin, β -cyclodextrin 8 parts and 80 parts of fresh milk;
s2: premixing: 1 part of zymophyte powder freeze-dried powder is mixed with 10 parts of natural fruit powder;
s3: mixing: adding 5 parts of the mixed powder obtained in the step S2 and white granulated sugar or powdered sugar into 80 parts of fresh milk, mixing, and homogenizing at 50 ℃ and 35 MPa;
s4, sterilizing, namely sterilizing after homogenizing in the step S3, wherein the sterilization temperature is 90 ℃, and the sterilization time is 5 min;
s5, additive: cooling to 35 ℃ after sterilizing in the step S4, and adding 0.1 part of compound vitamin, 0.1 part of compound mineral substance and 1 part of nutrition enhancer;
s6, heat preservation and fermentation: fermenting the raw materials in the step S5 for 6h under the condition of heat preservation until the pH value reaches 4.0 to obtain yoghourt;
s7, adding 5 parts of maltodextrin to the yoghourt obtained in the step S6, homogenizing to fully mix the maltodextrin, adding 8 parts of β -cyclodextrin, homogenizing to fully mix the maltodextrin;
s8, spray drying: the feeding temperature is 35 ℃, the air inlet temperature is 160 ℃, and the air outlet temperature is 60 ℃ to obtain the yoghurt powder.
The method comprises the following steps that in the step S2, the natural fruit powder comprises one or more of banana powder, strawberry powder, mango powder, coconut powder, apple powder, carrot powder, Hami melon powder, kiwi fruit powder, lemon powder, blueberry powder, pear powder, blackcurrant powder, orange powder, cherry powder, pineapple powder, peach powder and grape powder;
the zymocyte in the zymocyte powder freeze-dried powder in the step S2 comprises streptococcus thermophilus and/or lactobacillus bulgaricus;
the nutrition enhancer in the step S5 comprises one or more of taurine, lactoferrin, DHA, polyfructose and galacto-oligosaccharide, the vitamin complex in the step S5 comprises one or more of VA, VD, VE, VK1, VB1, VB6, nicotinic acid, folic acid, pantothenic acid and VC, and the mineral complex in the step S5 comprises iron and/or zinc;
in the step S7, after 8 parts of β -cyclodextrin are added, the solid content in the material is adjusted to 37 percent;
and step S8, after the spraying is finished, cold air drying is carried out at 15 ℃ until the water content of the powder is below 3 wt%, and the high-activity yoghurt powder is obtained.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A high-activity yoghurt powder and a preparation method thereof are characterized in that: the method comprises the following steps:
s1, selecting materials including 5 to 10 parts of natural fruit powder, 2 to 5 parts of white granulated sugar or powdered sugar, 0.01 to 0.1 part of compound vitamin, 0.01 to 0.1 part of compound mineral substance, 0.1 to 1 part of nutrition enhancer, 0.001 to 1 part of zymocyte powder freeze-dried powder, 1 to 5 parts of maltodextrin, 6 to 8 parts of β -cyclodextrin and 50 to 80 parts of fresh milk;
s2: premixing: mixing 0.001 part of zymophyte powder freeze-dried powder with 5 parts of natural fruit powder;
s3: mixing: adding 2 parts of the mixed powder obtained in the step S2 and white granulated sugar or powdered sugar into 50 parts of fresh milk, mixing, and homogenizing at 50 ℃ and 35 MPa;
s4, sterilizing, namely sterilizing after homogenizing in the step S3, wherein the sterilization temperature is 90 ℃, and the sterilization time is 5 min;
s5, additive: cooling to 35 ℃ after sterilizing in the step S4, and adding 0.01 part of compound vitamin, 0.01 part of compound mineral substance and 0.1 part of nutrition enhancer;
s6, heat preservation and fermentation: fermenting the raw materials in the step S5 for 6h under the condition of heat preservation until the pH value reaches 4.0 to obtain yoghourt;
s7, adding 1 part of maltodextrin into the yoghourt obtained in the step S6, homogenizing to fully mix the maltodextrin, adding 6 parts of β -cyclodextrin, homogenizing to fully mix the maltodextrin;
s8, spray drying: the feeding temperature is 35 ℃, the air inlet temperature is 160 ℃, and the air outlet temperature is 60 ℃ to obtain the yoghurt powder.
2. The highly active yoghurt powder and the preparation method thereof as claimed in claim 1, wherein the highly active yoghurt powder comprises the following components: the natural fruit powder in the step S2 includes one or more of banana powder, strawberry powder, mango powder, coconut powder, apple powder, carrot powder, hami melon powder, kiwi fruit powder, lemon powder, blueberry powder, pear powder, blackcurrant powder, orange powder, cherry powder, pineapple powder, peach powder, and grape powder.
3. The high-activity yoghurt powder and the preparation method thereof as well as the regenerated silicon material and the preparation method thereof according to claim 1 are characterized in that: the zymocyte in the zymocyte powder freeze-dried powder in the step S2 comprises streptococcus thermophilus and/or lactobacillus bulgaricus.
4. The highly active yoghurt powder and the preparation method thereof as claimed in claim 1, wherein the highly active yoghurt powder comprises the following components: the nutrition enhancer in the step S5 includes one or more of taurine, lactoferrin, DHA, polyfructose and galacto-oligosaccharide, the vitamin complex in the step S5 includes one or more of VA, VD, VE, VK1, VB1, VB6, niacin, folic acid, pantothenic acid and VC, and the mineral complex in the step S5 includes iron and/or zinc.
5. The highly active yoghurt powder as claimed in claim 1, wherein in step S7, after 6 parts of β -cyclodextrin are added, the solid content in the material is adjusted to 32-37%.
6. The highly active yoghurt powder and the preparation method thereof as claimed in claim 1, wherein the highly active yoghurt powder comprises the following components: and (S8) after spraying is finished, performing cold air drying at the temperature of 5-15 ℃ until the water content of the powder is below 3 wt% to obtain the high-activity yoghurt powder.
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| CN104472695A (en) * | 2013-12-27 | 2015-04-01 | 光明乳业股份有限公司 | Child-type yoghurt powder and preparation method thereof |
| CN107494738A (en) * | 2017-09-17 | 2017-12-22 | 长沙仲善新能源科技有限公司 | A kind of high activity Yoghourt powder, preparation method thereof and high activity sour milk powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104472695A (en) * | 2013-12-27 | 2015-04-01 | 光明乳业股份有限公司 | Child-type yoghurt powder and preparation method thereof |
| CN107494738A (en) * | 2017-09-17 | 2017-12-22 | 长沙仲善新能源科技有限公司 | A kind of high activity Yoghourt powder, preparation method thereof and high activity sour milk powder |
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Application publication date: 20200417 |