CN112244094A - Functional yoghurt powder for middle-aged and elderly people and preparation method thereof - Google Patents
Functional yoghurt powder for middle-aged and elderly people and preparation method thereof Download PDFInfo
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- CN112244094A CN112244094A CN202011122711.8A CN202011122711A CN112244094A CN 112244094 A CN112244094 A CN 112244094A CN 202011122711 A CN202011122711 A CN 202011122711A CN 112244094 A CN112244094 A CN 112244094A
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- powder
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- aged
- arabinose
- xylitol
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- 239000000843 powder Substances 0.000 title claims abstract description 48
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title abstract description 10
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims abstract description 20
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 20
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 19
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 239000000811 xylitol Substances 0.000 claims abstract description 19
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 19
- 235000010447 xylitol Nutrition 0.000 claims abstract description 19
- 229960002675 xylitol Drugs 0.000 claims abstract description 19
- 229920001202 Inulin Polymers 0.000 claims abstract description 16
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 16
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- 229930003231 vitamin Natural products 0.000 claims abstract description 15
- 235000008939 whole milk Nutrition 0.000 claims abstract description 14
- 238000007580 dry-mixing Methods 0.000 claims abstract description 12
- -1 compound vitamin Chemical class 0.000 claims abstract description 11
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 11
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- QGNJRVVDBSJHIZ-QHLGVNSISA-N retinyl acetate Chemical compound CC(=O)OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C QGNJRVVDBSJHIZ-QHLGVNSISA-N 0.000 claims description 9
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- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 5
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
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- 235000019173 retinyl acetate Nutrition 0.000 claims description 5
- 239000011770 retinyl acetate Substances 0.000 claims description 5
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- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
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- QYSXJUFSXHHAJI-YRZJJWOYSA-N vitamin D3 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-YRZJJWOYSA-N 0.000 claims description 5
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
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- 239000007858 starting material Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 44
- 229930006000 Sucrose Natural products 0.000 abstract description 9
- 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 abstract description 9
- 239000005720 sucrose Substances 0.000 abstract description 9
- 235000013336 milk Nutrition 0.000 abstract description 5
- 239000008267 milk Substances 0.000 abstract description 5
- 210000004080 milk Anatomy 0.000 abstract description 5
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- 239000000463 material Substances 0.000 description 66
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- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 6
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- 239000011812 mixed powder Substances 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
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- 239000008280 blood Substances 0.000 description 4
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- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
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- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000214 effect on organisms Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
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- 210000004185 liver Anatomy 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a functional yoghurt powder for middle-aged and elderly people and a preparation method thereof, relates to the technical field of milk powder manufacture, and is prepared from the following components in percentage by mass: 84.75 percent of whole milk powder, 8.06 percent of xylitol, 3.49 percent of L-arabinose, 2.49 percent of inulin, 1 percent of fructo-oligosaccharide, 0.2 percent of compound vitamin and mineral substance and 0.1 percent of mixed yoghurt zymocyte, and the preparation method of the functional yoghurt powder comprises the following steps: mixing, namely dry-mixing the whole milk, the xylitol, the L-arabinose, the inulin, the fructo-oligosaccharide, the vitamin complex and the mixed yoghourt fermentation strain, and fully and uniformly stirring in a dry-mixing stirring cylinder to obtain a mixture; according to the invention, xylitol and L-arabinose are used for replacing sucrose, so that the loss of taste can be compensated after the sucrose is not added, and the long-term eating of the health food can not only improve the immune function of the organism, but also adjust the intestinal flora, improve the gastrointestinal function and promote digestion and absorption.
Description
Technical Field
The invention relates to the technical field of milk powder manufacturing, in particular to functional yoghurt powder for middle-aged and elderly people and a preparation method thereof.
Background
The functions of various tissues and organs of the middle-aged and the elderly gradually decrease with the age, the body immunity becomes poor, and the incidence rate of diseases such as hypertension, hyperlipidemia, diabetes mellitus and the like is high. One of the major causes of the related diseases is the unreasonable diet and the intake of high-sugar and high-fat foods.
In recent years, with the intensive research on the yoghurt, the yoghurt is found to have important significance on human health, not only provides rich protein and calcium, but also has good regulation effect on organisms by probiotics and other nutritional ingredients in the yoghurt. In order to enable the taste and flavor of the yoghourt not to be affected, most of the yoghourt in the market is added with sucrose or other sugars, and the product is not suitable for being drunk by middle-aged and elderly people for a long time.
Disclosure of Invention
The invention aims to provide functional yoghurt powder for middle-aged and elderly people 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:
the functional yoghurt powder for the middle-aged and the elderly is prepared from the following components in percentage by mass: 83.75-85.75% of whole milk powder, 7-11% of xylitol, 2.49-4.49% of L-arabinose, 1.49-3.49% of inulin, 0.5-1.5% of fructo-oligosaccharide, 0.1-0.3% of compound vitamin and mineral substance, and 0.05-0.15% of mixed yogurt fermentation strain.
As a further scheme of the invention: the paint is prepared from the following components in percentage by mass: 84.75% of whole milk powder, 8.06% of xylitol, 3.49% of L-arabinose, 2.49% of inulin, 1% of fructo-oligosaccharide, 0.2% of compound vitamin and mineral substance and 0.1% of mixed yoghurt fermenting strain.
As a further scheme of the invention: the mixed yogurt fermentation strain comprises streptococcus thermophilus and lactobacillus bulgaricus.
As a further scheme of the invention: the content of lactobacillus is more than 8.0 × 107CFU/g。
As a further aspect of the present invention, the multivitamins include retinyl acetate, cholecalciferol, and sodium selenite. A preparation method of functional yoghurt powder for middle-aged and elderly people comprises the following steps:
the method comprises the following steps: mixing, namely dry-mixing the whole milk, the xylitol, the L-arabinose, the inulin, the fructo-oligosaccharide, the vitamin complex and the mixed yoghourt fermentation strain, and fully and uniformly stirring in a dry-mixing stirring cylinder to obtain a mixture;
step two: screening and filtering, namely screening and filtering the mixture through a vibrating screen and a filter screen;
step three: metal detection, namely, enabling all the mixture to pass through a blanking pipeline provided with a metal detector, and if the metal detector gives an alarm, timely checking whether metal foreign matters exist and cleaning the metal foreign matters to prevent the metal foreign matters from entering a product;
step four: sterilizing, namely sterilizing the mixture after metal detection through a sterilization tunnel;
step five: packaging, namely continuously stirring the sterilized mixture by a spiral stirring paddle, filling the mixture into an iron can one by one, and sealing the iron can;
step six: labeling, code spraying and boxing: and (4) feeding the canned product into an outer packaging workshop through a conveyer belt, and labeling and coding according to requirements to obtain a functional yoghurt powder canned finished product.
As a further scheme of the invention: detection limit of the metal detector in the third step: limit of iron detection: phi is 1.5 mm; nonferrous detection limit: phi 2.0 mm; stainless steel detection limit: phi 2.0 mm.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, xylitol and L-arabinose are used for replacing sucrose, so that the loss of taste can be compensated after the sucrose is not added, and even if no additional stabilizer is added, the viscosity and the taste of the yoghourt product can be kept in a normal state, so that the immunity of the organism can be improved, the intestinal flora can be adjusted, the gastrointestinal tract function can be improved, and the digestion and absorption can be promoted after the yoghourt is eaten for a long time.
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 functional yoghurt powder for middle-aged and elderly people is prepared from the following components in percentage by mass: 84.75% of whole milk powder, 8.06% of xylitol, 3.49% of L-arabinose, 2.49% of inulin, 1% of fructo-oligosaccharide, 0.2% of compound vitamin and mineral substance and 0.1% of mixed yoghurt fermenting strain.
The mixed yogurt fermentation strain comprises streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus, the content of the lactobacillus is more than 8.0 × 107CFU/g, and the compound vitamin comprises retinyl acetate, cholecalciferol and sodium selenite.
The preparation method of the functional yoghurt powder comprises the following steps:
the method comprises the following steps: checking and accepting raw materials and auxiliary materials: all the used raw and auxiliary materials come from a supplier qualified by evaluation, products produced by enterprises obtaining production licenses must be selected, and the products have certification, imported raw materials must provide certification materials of entry and exit inspection and quarantine departments, quality departments and inspection departments inspect and accept the raw materials according to the inspection standards of companies, and the raw materials can be put into use after being qualified; all packing materials related to the production of the formula milk powder come from suppliers qualified by evaluation, all packing materials are required to be checked and accepted according to corresponding checking and accepting standards, the packing materials meet the checking and accepting standards of the packing materials specified by companies, and qualified packing materials can be put into use;
step two: preparing materials: all raw and auxiliary materials are received and prepared according to the requirements of a production plan, and the names, specifications, production dates, batch numbers, quality guarantee periods, quantity, whether the raw and auxiliary materials are qualified, whether the external packages are pollution-free and the like are confirmed;
step three: removing the outer package: the raw materials are taken off from the outer bag in a feeding workshop, before feeding, whether the variety and the quantity of various raw and auxiliary materials used conform to a production plan list is confirmed again, and the outer bag and the sealing line are stored in a centralized way;
step four: dedusting and sterilizing the inner bag: after removing the outer package, the inner package and the appearance of the content of the raw and auxiliary materials should be checked to confirm that the inner package of the raw and auxiliary materials used in the production is intact. The inner package needs to be cleaned by a method of wiping 75 +/-1 percent (vol% at 20 ℃) of alcohol on the surface for disinfection;
step five: and (3) metering the ingredients: the method comprises the following steps that a batcher accurately weighs various raw materials and auxiliary materials by using a corrected electronic scale according to the requirements of a product formula table, marks (names and quantities) are made on the raw materials and the auxiliary materials, the raw materials and the auxiliary materials are sent to a goods shelf to be placed in order for the next procedure to use, and meanwhile records of batching and weighing are made;
step six: premixing: according to the production variety, the production capacity and the required ingredients, putting the weighed small materials into a three-dimensional stirrer for premixing for 8-10min, filling the obtained mixed powder into a sterilized big inner bag, and making a mark for later use;
step seven: feeding and sieving: checking the three-dimensional mixed powder information and the raw material base powder information according to a production work order and a formula table, removing an inner package after confirming the correctness, putting the inner package into a vibrating sieving machine, carrying out physical sieving, and conveying the sieved powder to a suspended weighing bin through a feed opening and a sealed pipeline;
step eight: final mixing: dry-mixing the premix with whole milk, xylitol, L-arabinose, inulin and the like, fully stirring in a dry-mixing stirring cylinder to fully mix the materials, and conveying the mixed amino acid formula powder to a full-automatic packaging machine for quantitative packaging after passing through a vibrating screen and a filter screen;
step nine: and the finished product materials to be packaged for metal detection completely pass through a blanking pipeline provided with the metal detector before entering the filling machine. Before production, the standard block is used for verifying the equipment; in the production process, if the metal detector has an alarm, whether metal foreign matters exist or not is checked in time and the metal foreign matters are cleaned, so that the metal foreign matters are prevented from entering a product, and the detection limit of the metal detector is as follows: limit of iron detection: phi is 1.5 mm; nonferrous detection limit: phi 2.0 mm; stainless steel detection limit: phi 2.0 mm;
step ten: dedusting and sterilizing packing materials: iron can: transport through the conveyer belt, the process sweeps the empty can through compressed air, gets rid of the foreign matter, disinfects again through the tunnel and gets into between the inner packing, tunnel conveyer belt frequency disinfects: not more than 25Hz, sterilization time not less than 10s, ultraviolet intensity not less than 70 μ w/cm2. Bottom cover, inner membrane bag: adopting ozone sterilization, wherein the ozone sterilization concentration is more than or equal to 10ppm, and the sterilization time is more than or equal to 60 min;
step eleven: filling, vacuum nitrogen filling and packaging: the parameters of a filling machine and the net content of the product are set before starting production, the packing material is automatically supplied by equipment, and the semi-finished milk powder is continuously stirred by a spiral stirring paddle and filled into an iron can one by one. And conveying the semi-finished product to a can sealing machine through a conveying belt, automatically vacuumizing through the can sealing machine, and filling nitrogen. The pressure of the sealed tank is more than or equal to 0.2 MPa. When 800g and 400g of product are produced, the evacuation pressure P1 is set to be between-80 Kpa and-95 Kpa, and the vacuum degree P2 after nitrogen charging is set to be between-15 Kpa and-30 Kpa. When 85g and 50g of products are produced, the vacuum pressure P1 is set to be between-50 Kpa and-70 Kpa, and the vacuum degree P2 after nitrogen filling is set to be between-5 Kpa and-20 Kpa. Packaging requirements of canned products: the residual oxygen content is less than or equal to 3 percent, and the air leakage (vacuum pressure of-70 KPa, 30 s) cannot occur in the sealing performance;
step twelve: labeling, code spraying and boxing: and the canned product enters an outer packaging workshop through a conveyer belt, and is labeled and coded according to requirements. The code spraying should be clear and accurate. Boxing is carried out according to the product requirements, the production date needs to be printed on the outer package of the box package according to the requirements, and whether the production date is correct or not is checked;
step thirteen: and (6) inspection and warehousing: and all finished products are inspected according to the product execution standard, and qualified inspection report sheets are issued after the finished products are inspected to be qualified and then are stored according to the finished product management regulations of the company.
Example 2
A functional yoghurt powder for middle-aged and elderly people is prepared from the following components in percentage by mass: 83.75% of whole milk powder, 7.06% of xylitol, 4.49% of L-arabinose, 3.49% of inulin, 1% of fructo-oligosaccharide, 0.2% of compound vitamin and mineral substance and 0.1% of mixed yoghurt fermenting strain.
The mixed yogurt fermentation strain comprises streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus, the content of the lactobacillus is more than 8.0 × 107CFU/g, and the compound vitamin comprises retinyl acetate, cholecalciferol and sodium selenite.
The preparation method of the functional yoghurt powder comprises the following steps:
the method comprises the following steps: checking and accepting raw materials and auxiliary materials: all the used raw and auxiliary materials come from a supplier qualified by evaluation, products produced by enterprises obtaining production licenses must be selected, and the products have certification, imported raw materials must provide certification materials of entry and exit inspection and quarantine departments, quality departments and inspection departments inspect and accept the raw materials according to the inspection standards of companies, and the raw materials can be put into use after being qualified; all packing materials related to the production of the formula milk powder come from suppliers qualified by evaluation, all packing materials are required to be checked and accepted according to corresponding checking and accepting standards, the packing materials meet the checking and accepting standards of the packing materials specified by companies, and qualified packing materials can be put into use;
step two: preparing materials: all raw and auxiliary materials are received and prepared according to the requirements of a production plan, and the names, specifications, production dates, batch numbers, quality guarantee periods, quantity, whether the raw and auxiliary materials are qualified, whether the external packages are pollution-free and the like are confirmed;
step three: removing the outer package: the raw materials are taken off from the outer bag in a feeding workshop, before feeding, whether the variety and the quantity of various raw and auxiliary materials used conform to a production plan list is confirmed again, and the outer bag and the sealing line are stored in a centralized way;
step four: dedusting and sterilizing the inner bag: after removing the outer package, the inner package and the appearance of the content of the raw and auxiliary materials should be checked to confirm that the inner package of the raw and auxiliary materials used in the production is intact. The inner package needs to be cleaned by a method of wiping 75 +/-1 percent (vol% at 20 ℃) of alcohol on the surface for disinfection;
step five: and (3) metering the ingredients: the method comprises the following steps that a batcher accurately weighs various raw materials and auxiliary materials by using a corrected electronic scale according to the requirements of a product formula table, marks (names and quantities) are made on the raw materials and the auxiliary materials, the raw materials and the auxiliary materials are sent to a goods shelf to be placed in order for the next procedure to use, and meanwhile records of batching and weighing are made;
step six: premixing: according to the production variety, the production capacity and the required ingredients, putting the weighed small materials into a three-dimensional stirrer for premixing for 8-10min, filling the obtained mixed powder into a sterilized big inner bag, and making a mark for later use;
step seven: feeding and sieving: checking the three-dimensional mixed powder information and the raw material base powder information according to a production work order and a formula table, removing an inner package after confirming the correctness, putting the inner package into a vibrating sieving machine, carrying out physical sieving, and conveying the sieved powder to a suspended weighing bin through a feed opening and a sealed pipeline;
step eight: final mixing: dry-mixing the premix with whole milk, xylitol, L-arabinose, inulin and the like, fully stirring in a dry-mixing stirring cylinder to fully mix the materials, and conveying the mixed amino acid formula powder to a full-automatic packaging machine for quantitative packaging after passing through a vibrating screen and a filter screen;
step nine: and the finished product materials to be packaged for metal detection completely pass through a blanking pipeline provided with the metal detector before entering the filling machine. Before production, the standard block is used for verifying the equipment; in the production process, if the metal detector has an alarm, whether metal foreign matters exist or not is checked in time and the metal foreign matters are cleaned, so that the metal foreign matters are prevented from entering a product, and the detection limit of the metal detector is as follows: limit of iron detection: phi is 1.5 mm; nonferrous detection limit: phi 2.0 mm; stainless steel detection limit: phi 2.0 mm;
step ten: dedusting and sterilizing packing materials: iron can: transport through the conveyer belt, the process sweeps the empty can through compressed air, gets rid of the foreign matter, disinfects again through the tunnel and gets into between the inner packing, tunnel conveyer belt frequency disinfects: not more than 25Hz, sterilization time not less than 10s, ultraviolet intensity not less than 70 μ w/cm2. Bottom cover, inner membrane bag: adopting ozone sterilization, wherein the ozone sterilization concentration is more than or equal to 10ppm, and the sterilization time is more than or equal to 60 min;
step eleven: filling, vacuum nitrogen filling and packaging: the parameters of a filling machine and the net content of the product are set before starting production, the packing material is automatically supplied by equipment, and the semi-finished milk powder is continuously stirred by a spiral stirring paddle and filled into an iron can one by one. And conveying the semi-finished product to a can sealing machine through a conveying belt, automatically vacuumizing through the can sealing machine, and filling nitrogen. The pressure of the sealed tank is more than or equal to 0.2 MPa. When 800g and 400g of product are produced, the evacuation pressure P1 is set to be between-80 Kpa and-95 Kpa, and the vacuum degree P2 after nitrogen charging is set to be between-15 Kpa and-30 Kpa. When 85g and 50g of products are produced, the vacuum pressure P1 is set to be between-50 Kpa and-70 Kpa, and the vacuum degree P2 after nitrogen filling is set to be between-5 Kpa and-20 Kpa. Packaging requirements of canned products: the residual oxygen content is less than or equal to 3 percent, and the air leakage (vacuum pressure of-70 KPa, 30 s) cannot occur in the sealing performance;
step twelve: labeling, code spraying and boxing: and the canned product enters an outer packaging workshop through a conveyer belt, and is labeled and coded according to requirements. The code spraying should be clear and accurate. Boxing is carried out according to the product requirements, the production date needs to be printed on the outer package of the box package according to the requirements, and whether the production date is correct or not is checked;
step thirteen: and (6) inspection and warehousing: and all finished products are inspected according to the product execution standard, and qualified inspection report sheets are issued after the finished products are inspected to be qualified and then are stored according to the finished product management regulations of the company.
Example 3
A functional yoghurt powder for middle-aged and elderly people is prepared from the following components in percentage by mass: 82.75% of whole milk powder, 9.06% of xylitol, 3.99% of L-arabinose, 2.99% of inulin, 1% of fructo-oligosaccharide, 0.2% of compound vitamin and mineral substance and 0.1% of mixed yoghurt fermenting strain.
The mixed yogurt fermentation strain comprises streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus, the content of the lactobacillus is more than 8.0 × 107CFU/g, and the compound vitamin comprises retinyl acetate, cholecalciferol and sodium selenite.
The preparation method of the functional yoghurt powder comprises the following steps:
the method comprises the following steps: checking and accepting raw materials and auxiliary materials: all the used raw and auxiliary materials come from a supplier qualified by evaluation, products produced by enterprises obtaining production licenses must be selected, and the products have certification, imported raw materials must provide certification materials of entry and exit inspection and quarantine departments, quality departments and inspection departments inspect and accept the raw materials according to the inspection standards of companies, and the raw materials can be put into use after being qualified; all packing materials related to the production of the formula milk powder come from suppliers qualified by evaluation, all packing materials are required to be checked and accepted according to corresponding checking and accepting standards, the packing materials meet the checking and accepting standards of the packing materials specified by companies, and qualified packing materials can be put into use;
step two: preparing materials: all raw and auxiliary materials are received and prepared according to the requirements of a production plan, and the names, specifications, production dates, batch numbers, quality guarantee periods, quantity, whether the raw and auxiliary materials are qualified, whether the external packages are pollution-free and the like are confirmed;
step three: removing the outer package: the raw materials are taken off from the outer bag in a feeding workshop, before feeding, whether the variety and the quantity of various raw and auxiliary materials used conform to a production plan list is confirmed again, and the outer bag and the sealing line are stored in a centralized way;
step four: dedusting and sterilizing the inner bag: after removing the outer package, the inner package and the appearance of the content of the raw and auxiliary materials should be checked to confirm that the inner package of the raw and auxiliary materials used in the production is intact. The inner package needs to be cleaned by a method of wiping 75 +/-1 percent (vol% at 20 ℃) of alcohol on the surface for disinfection;
step five: and (3) metering the ingredients: the method comprises the following steps that a batcher accurately weighs various raw materials and auxiliary materials by using a corrected electronic scale according to the requirements of a product formula table, marks (names and quantities) are made on the raw materials and the auxiliary materials, the raw materials and the auxiliary materials are sent to a goods shelf to be placed in order for the next procedure to use, and meanwhile records of batching and weighing are made;
step six: premixing: according to the production variety, the production capacity and the required ingredients, putting the weighed small materials into a three-dimensional stirrer for premixing for 8-10min, filling the obtained mixed powder into a sterilized big inner bag, and making a mark for later use;
step seven: feeding and sieving: checking the three-dimensional mixed powder information and the raw material base powder information according to a production work order and a formula table, removing an inner package after confirming the correctness, putting the inner package into a vibrating sieving machine, carrying out physical sieving, and conveying the sieved powder to a suspended weighing bin through a feed opening and a sealed pipeline;
step eight: final mixing: dry-mixing the premix with whole milk, xylitol, L-arabinose, inulin and the like, fully stirring in a dry-mixing stirring cylinder to fully mix the materials, and conveying the mixed amino acid formula powder to a full-automatic packaging machine for quantitative packaging after passing through a vibrating screen and a filter screen;
step nine: and the finished product materials to be packaged for metal detection completely pass through a blanking pipeline provided with the metal detector before entering the filling machine. Before production, the standard block is used for verifying the equipment; in the production process, if the metal detector has an alarm, whether metal foreign matters exist or not is checked in time and the metal foreign matters are cleaned, so that the metal foreign matters are prevented from entering a product, and the detection limit of the metal detector is as follows: limit of iron detection: phi is 1.5 mm; nonferrous detection limit: phi 2.0 mm; stainless steel detection limit: phi 2.0 mm;
step ten: dedusting and sterilizing packing materials: iron can: transport through the conveyer belt, the process sweeps the empty can through compressed air, gets rid of the foreign matter, disinfects again through the tunnel and gets into between the inner packing, tunnel conveyer belt frequency disinfects: not more than 25Hz, sterilization time not less than 10s, ultraviolet intensity not less than 70 μ w/cm2. Bottom cover, inner membrane bag: adopting ozone sterilization, wherein the ozone sterilization concentration is more than or equal to 10ppm, and the sterilization time is more than or equal to 60 min;
step eleven: filling, vacuum nitrogen filling and packaging: the parameters of a filling machine and the net content of the product are set before starting production, the packing material is automatically supplied by equipment, and the semi-finished milk powder is continuously stirred by a spiral stirring paddle and filled into an iron can one by one. And conveying the semi-finished product to a can sealing machine through a conveying belt, automatically vacuumizing through the can sealing machine, and filling nitrogen. The pressure of the sealed tank is more than or equal to 0.2 MPa. When 800g and 400g of product are produced, the evacuation pressure P1 is set to be between-80 Kpa and-95 Kpa, and the vacuum degree P2 after nitrogen charging is set to be between-15 Kpa and-30 Kpa. When 85g and 50g of products are produced, the vacuum pressure P1 is set to be between-50 Kpa and-70 Kpa, and the vacuum degree P2 after nitrogen filling is set to be between-5 Kpa and-20 Kpa. Packaging requirements of canned products: the residual oxygen content is less than or equal to 3 percent, and the air leakage (vacuum pressure of-70 KPa, 30 s) cannot occur in the sealing performance;
step twelve: labeling, code spraying and boxing: and the canned product enters an outer packaging workshop through a conveyer belt, and is labeled and coded according to requirements. The code spraying should be clear and accurate. Boxing is carried out according to the product requirements, the production date needs to be printed on the outer package of the box package according to the requirements, and whether the production date is correct or not is checked;
step thirteen: and (6) inspection and warehousing: and all finished products are inspected according to the product execution standard, and qualified inspection report sheets are issued after the finished products are inspected to be qualified and then are stored according to the finished product management regulations of the company.
Xylitol is an intermediate of carbohydrate metabolism of a human body, under the condition that insulin is lacked in the body to influence the carbohydrate metabolism, the xylitol can also penetrate through cell membranes without being promoted by insulin, can be absorbed and utilized by tissues, can promote the synthesis of glycogen of liver, can provide nutrition and energy for cells, can not cause the rise of blood sugar value, has the functions of improving liver function and resisting fatty liver for patients with liver diseases, and is also commonly used as a sweetening agent, a nutritional supplement and an auxiliary therapeutic agent for the patients with diabetes.
L-arabinose has a regulating effect on the metabolic conversion of sucrose and maltose in the intestinal tracts of humans and animals. After being ingested by human body, the L-arabinose basically does not generate heat, and has the hypoglycemic effect of inhibiting disaccharide hydrolase and the inhibitory effect of absorbing sucrose in small intestine, thereby reducing the generation of fat in vivo. Therefore, the L-arabinose has important functions in the aspects of losing weight, controlling diabetes, regulating blood fat and the like.
Inulin is a non-digestible oligosaccharide (NDO). Inulin can proliferate Bacillus bifidus in intestinal tract, and prevent intestinal infection; can control blood fat and reduce the harm of cardiovascular diseases; is beneficial for controlling blood sugar level, reducing cholesterol, and promoting mineral absorption.
According to the invention, xylitol and L-arabinose are used for replacing sucrose, so that the loss of mouthfeel after no sucrose is added can be made up, and the viscosity and mouthfeel of the yoghourt product can be kept in a normal state even if no additional stabilizer is added. The long-term eating of the health food can not only improve the immunity of the organism, but also adjust the intestinal flora, improve the gastrointestinal tract function and promote the digestion and absorption.
Claims (7)
1. The functional yoghurt powder for the middle-aged and the elderly is characterized by being prepared from the following components in percentage by mass: 83.75-85.75% of whole milk powder, 7-11% of xylitol, 2.49-4.49% of L-arabinose, 1.49-3.49% of inulin, 0.5-1.5% of fructo-oligosaccharide, 0.1-0.3% of compound vitamin and mineral substance, and 0.05-0.15% of mixed yogurt fermentation strain.
2. The functional yoghurt powder for the middle-aged and the elderly people according to claim 1 is prepared from the following components in percentage by mass: 84.75% of whole milk powder, 8.06% of xylitol, 3.49% of L-arabinose, 2.49% of inulin, 1% of fructo-oligosaccharide, 0.2% of compound vitamin and mineral substance and 0.1% of mixed yoghurt fermenting strain.
3. The functional yoghurt powder for the middle aged and the elderly according to claim 1, wherein the mixed yoghurt starter bacteria comprise streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus.
4. The functional yoghurt powder for the middle aged and the elderly according to claim 3, wherein the content of lactic acid bacteria is more than 8.0 x 107CFU/g。
5. The functional yoghurt powder for the elderly according to claim 1, wherein the complex vitamins comprise retinol acetate, cholecalciferol and sodium selenite.
6. A method for preparing the functional yoghurt powder for the middle aged and the elderly as claimed in any one of claims 1 to 5, comprising the steps of:
the method comprises the following steps: mixing, namely dry-mixing the whole milk, the xylitol, the L-arabinose, the inulin, the fructo-oligosaccharide, the vitamin complex and the mixed yoghourt fermentation strain, and fully and uniformly stirring in a dry-mixing stirring cylinder to obtain a mixture;
step two: screening and filtering, namely screening and filtering the mixture through a vibrating screen and a filter screen;
step three: metal detection, namely, enabling all the mixture to pass through a blanking pipeline provided with a metal detector, and if the metal detector gives an alarm, timely checking whether metal foreign matters exist and cleaning the metal foreign matters to prevent the metal foreign matters from entering a product;
step four: sterilizing, namely sterilizing the mixture after metal detection through a sterilization tunnel;
step five: packaging, namely continuously stirring the sterilized mixture by a spiral stirring paddle, filling the mixture into an iron can one by one, and sealing the iron can;
step six: labeling, code spraying and boxing: and (4) feeding the canned product into an outer packaging workshop through a conveyer belt, and labeling and coding according to requirements to obtain a functional yoghurt powder canned finished product.
7. The method for preparing functional yoghurt powder for the middle aged and the elderly according to claim 6, wherein the detection limit of the metal detector in the third step is as follows: limit of iron detection: phi is 1.5 mm; nonferrous detection limit: phi 2.0 mm; stainless steel detection limit: phi 2.0 mm.
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| US20050112239A1 (en) * | 2003-11-20 | 2005-05-26 | Rudin Richard E. | Instant yogurt food product |
| CN102613289A (en) * | 2011-01-31 | 2012-08-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yogurt with low glycemic index |
| CN103329995A (en) * | 2013-07-16 | 2013-10-02 | 王增礼 | Yoghurt powder, preparation method of yoghurt powder and method for preparing yoghourt by using yoghurt powder |
| CN106857878A (en) * | 2015-12-11 | 2017-06-20 | 史晓强 | Yoghurt without sugar powder |
| CN106857822A (en) * | 2015-12-11 | 2017-06-20 | 史晓强 | Voluntarily fermented yoghourt powder |
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2020
- 2020-10-19 CN CN202011122711.8A patent/CN112244094A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050112239A1 (en) * | 2003-11-20 | 2005-05-26 | Rudin Richard E. | Instant yogurt food product |
| CN102613289A (en) * | 2011-01-31 | 2012-08-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yogurt with low glycemic index |
| CN103329995A (en) * | 2013-07-16 | 2013-10-02 | 王增礼 | Yoghurt powder, preparation method of yoghurt powder and method for preparing yoghourt by using yoghurt powder |
| CN106857878A (en) * | 2015-12-11 | 2017-06-20 | 史晓强 | Yoghurt without sugar powder |
| CN106857822A (en) * | 2015-12-11 | 2017-06-20 | 史晓强 | Voluntarily fermented yoghourt powder |
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Application publication date: 20210122 |