CN114468056A - 一种乳酸菌奶粉及其制备方法 - Google Patents
一种乳酸菌奶粉及其制备方法 Download PDFInfo
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- CN114468056A CN114468056A CN202210086919.1A CN202210086919A CN114468056A CN 114468056 A CN114468056 A CN 114468056A CN 202210086919 A CN202210086919 A CN 202210086919A CN 114468056 A CN114468056 A CN 114468056A
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- milk powder
- lactobacillus
- lactic acid
- acid bacteria
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 60
- 241000894006 Bacteria Species 0.000 claims abstract description 40
- 239000004310 lactic acid Substances 0.000 claims abstract description 30
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- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims description 7
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 2
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- 229930003316 Vitamin D Natural products 0.000 abstract description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
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- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
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- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- ZAKOWWREFLAJOT-UHFFFAOYSA-N DL-alpha-tocopherylacetate Chemical compound CC(=O)OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C ZAKOWWREFLAJOT-UHFFFAOYSA-N 0.000 description 1
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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 1
- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
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- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
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- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
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- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 230000001902 propagating effect Effects 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 229960004172 pyridoxine hydrochloride Drugs 0.000 description 1
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- 229940021056 vitamin d3 Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—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
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
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- 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
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- A—HUMAN NECESSITIES
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- A23V2400/175—Rhamnosus
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- A—HUMAN NECESSITIES
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- A23V2400/00—Lactic or propionic acid bacteria
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- A23V2400/249—Thermophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23V2400/00—Lactic or propionic acid bacteria
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明公开的属于乳酸菌饮品技术领域，具体为一种乳酸菌奶粉及其制备方法，按质量百分比计，所述乳酸菌奶粉组分包括：全脂乳粉50‑70％、麦芽糊精0‑30％、脱脂乳粉9.0‑11.0％、低聚异麦芽糖3‑5％、水苏糖0.05‑0.50％、乳酸菌种0.003‑0.015％、发酵菌种0.015‑0.057％、和复配营养强化剂(型号TZ‑PXL)0.5％，其中包括多种维生素、微量元素和营养元素。本发明提供的乳酸菌奶粉，为可即食冲饮和发酵后饮用的乳酸菌奶粉，产品中乳酸菌活菌总数≥1*108cfu/100g。低聚糖与双歧杆菌组合，改善口感的同时，不增加身体对糖的摄入；促进双歧杆菌增殖，改善肠道环境；特别添加了益生元、蛋白质、多不饱和脂肪酸、维生素A，维生素D、铁、锌、钙、牛磺酸等多种物质，补充人类身体所需各种营养物质。
Description
技术领域
本发明涉及乳酸菌饮品技术领域，具体为一种乳酸菌奶粉及其制备方法。
背景技术
乳酸菌饮品乳酸菌饮料是指以乳或乳制品为原料，经乳酸菌发酵制得的乳液中加入水，以及食糖和(或)甜味剂、酸味剂、果汁、茶、咖啡、植物提取液等的一种或几种调制而成的饮料。根据其是否经过杀菌处理而区分为杀菌(非活菌)型和未杀菌(活菌)型。其中含有乳酸菌的活菌型饮品，乳酸菌随着人们的饮用沿着消化道到大肠，由于它具有活性，乳酸菌在人体的大肠内迅速繁殖，同时产酸，从而有效抑制腐败菌和致病菌的繁殖和成活，，改善肠道微环境，促进营养成分的分解、吸收和利用，降低血清胆固醇水平，长期饮用能增强机体免疫力。这种饮料要求在2～10℃下贮存和销售，密封包装的活性乳保质期为15天。
为了打破活菌型饮料特定储存条件的限制，主要有两种研究方向：提供乳酸菌发酵粉或者含有乳酸菌的奶粉。专利CN107372827A提供了一种乳酸菌饮料发酵粉，发酵6-8小时后含有大量益生菌。专利CN109122901A提供了一种含有乳酸菌的奶粉及其制备方法，在奶粉中添加复合乳酸菌，并用干法生产出目标奶粉。
消费者对于饮品的需求是多样的，时间有限时会选择不需要发酵的奶粉；时间上富余且喜欢发酵酸奶风味的消费者会选择发酵粉；在保证产品中的活菌数的同时，将两种饮用方式结合，是一个新的研究方向，因此需要研发一种乳酸菌奶粉及其制备方法。
发明内容
针对上述现有技术的不足，本发明通过采用添加多种益生菌，和两种“双歧因子”的成分组成，提供一种乳酸菌奶粉及其制备方法，产品中乳酸菌活菌总数≥1*108cfu/100g。
本发明采用以下的技术方案：
本发明的第一方面是提供了一种乳酸菌奶粉,按质量百分比计，包括如下组分：
全脂乳粉 50-70％
麦芽糊精 20-30％
脱脂乳粉 9.0-11.0％
低聚异麦芽糖 3-5％
水苏糖 0.05-0.50％
乳酸菌种 0.003-0.015％
发酵菌种 0.015-0.057％
L-抗坏血酸钠 0.05-0.10％
复配营养强化剂(型号TZ-PXL) 0.5％
其中，所述乳酸菌种包括：
鼠李糖乳杆菌HN001 0.001-0.005％
嗜酸乳杆菌NCFM 0.001-0.005％
乳双歧杆菌HN019 0.001-0.005％
动物双歧杆菌Bb-12 0.01-0.05％
所述发酵菌种包括：
保加利亚乳杆菌和嗜热链球菌 0.005-0.007％
优选地，按质量百分比计，所述复配营养强化剂(型号TZ-PXL)包括如下组分：
醋酸视黄酯 0.00051～0.00069％
胆钙化醇 0.0000085～0.0000115％
dl-α-醋酸生育酚 0.0137～0.0185％
盐酸吡哆醇 0.00119～0.00159％
叶酸 0.0002～0.0005％
牛磺酸 0.034～0.046％
左旋肉碱 0.03～0.04％
硫酸亚铁 0.0093～0.0126％
硫酸锌 0.003～0.006％
硫酸镁 0.030～0.11％
硫酸铜 0.00035～0.00048％
硫酸锰 0.00017～0.000023％
优选地，所述乳酸菌乳粉中还包括重质碳酸钙(400目)，其质量分数为0.5-1.0％。
优选地，所述乳酸菌乳粉中还包括水解乳清蛋白粉，其质量分数为0.05-0.50％。
优选地，所述乳酸菌乳粉中还包括L-抗坏血酸钠，其质量分数为0.05-0.10％。
此外，本发明的第二方面，提供了一种乳酸菌奶粉的制备方法，包括以下步骤：
(1)所有原料首先进入进料区经过风淋和紫外杀菌的方式对原料外包装表面进行清洁后脱外包，并用75±1％酒精消毒后，经过UV隧道杀菌后暂存；
(2)按配方比称取所需原料并进行复核；
(3)将所述鼠李糖乳杆菌HN001、嗜酸乳杆菌NCFM、乳双歧杆菌HN019、动物双歧杆菌Bb-12和保加利亚乳杆菌和嗜热链球菌在预混料前需经扩大稀释；
(4)：将步骤(3)扩大稀释后的乳酸菌种和发酵菌种与重质碳酸钙、水苏糖、低聚异麦芽糖、水解乳清蛋白粉、L-抗坏血酸钠H和复配营养强化剂(型号TZ-PXL)根据添加量进行预混，得到预混料，预混料混合时间≥10min；
(5)：将全脂乳粉、脱脂乳粉、麦芽糊精与步骤(4)中所述预混料按照配方比例进行混合，得到成品粉。
优选地，所述步骤(1)中的扩大稀释过程使用HS-10三维运动混合机，运动频率为354Hz，混合时间为30s。
本发明采用上述技术方案，与现有技术相比，具有如下技术效果：
(1)多种活性乳酸菌种与多种发酵菌种组合，可以直接冲饮或进行发酵后饮用，直接饮用时产品中乳酸菌活菌总数≥1*108cfu/100g；
(2)低聚糖与双歧杆菌组合，改善口感的同时，不增加身体对糖的摄入；促进双歧杆菌增殖，改善肠道环境；
(3)特别添加了益生元、蛋白质、多不饱和脂肪酸、维生素A，维生素D、铁、锌、钙、牛磺酸等多种物质，补充人类身体所需各种营养物质：
具体实施方式
下面通过具体实施例对本发明进行详细和具体的介绍，以使更好的理解本发明，但是下述实施例并不限制本发明范围。
实施例1
一种乳酸菌奶粉，按质量百分比计，包括如下组分：
全脂乳粉 61％
麦芽糊精 23％
脱脂乳粉 10.1％
低聚异麦芽糖 4.1％
重质碳酸钙(400目) 0.8％
水苏糖 0.1％
水解乳清蛋白粉 0.1％
鼠李糖乳杆菌HN001 0.001％
嗜酸乳杆菌NCFM 0.002％
乳双歧杆菌HN019 0.001％
动物双歧杆菌Bb-12 0.04％
保加利亚乳杆菌和嗜热链球菌 0.0066％
L-抗坏血酸钠 0.09％
复配营养强化剂(型号TZ-PXL) 0.5％
该乳酸菌奶粉的制备方法，包括以下步骤：
(1)所有原料首先进入进料区经过风淋和紫外杀菌的方式对原料外包装表面进行清洁后脱外包，并用75±1％酒精消毒后，经过UV隧道杀菌后暂存；
(2)按配方比称取所需原料并进行复核；
(3)将所述鼠李糖乳杆菌HN001、嗜酸乳杆菌NCFM、乳双歧杆菌HN019、动物双歧杆菌Bb-12和保加利亚乳杆菌和嗜热链球菌在预混料前需经扩大稀释，使用HS-10三维运动混合机，运动频率为35HZ，混合时间为30s；
(4)将步骤(3)中扩大稀释后的乳酸菌种和发酵菌种与重质碳酸钙、水苏糖、低聚异麦芽糖、水解乳清蛋白粉、L-抗坏血酸钠H和复配营养强化剂(型号TZ-PXL)根据添加量进行预混，得到预混料，预混料混合时间为10min；
(5)将全脂乳粉、脱脂乳粉、麦芽糊精与步骤(4)中所述预混料按照配方比例进行混合，得到成品粉。
实施例2
一种乳酸菌奶粉，按质量百分比计，包括如下组分：
按质量百分比计，实施例2中所述乳酸菌奶粉组分包括：
全脂乳粉 59％
麦芽糊精 24％
脱脂乳粉 11.2％
低聚异麦芽糖 4％
重质碳酸钙(400目) 0.8％
水苏糖 0.1％
水解乳清蛋白粉 0.1％
鼠李糖乳杆菌HN001 0.001％
嗜酸乳杆菌NCFM 0.002％
乳双歧杆菌HN019 0.001％
动物双歧杆菌Bb-12 0.04％
保加利亚乳杆菌和嗜热链球菌 0.007％
L-抗坏血酸钠 0.09％
复配营养强化剂(型号TZ-PXL) 0.5％
该乳酸菌奶粉的制备方法，包括以下步骤：
(1)所有原料首先进入进料区经过风淋和紫外杀菌的方式对原料外包装表面进行清洁后脱外包，并用75±1％酒精消毒后，经过UV隧道杀菌后暂存；
(2)对所需原料进行称量复核；
(3)将所述鼠李糖乳杆菌HN001、嗜酸乳杆菌NCFM、乳双歧杆菌HN019、动物双歧杆菌Bb-12和保加利亚乳杆菌和嗜热链球菌在预混料前需经扩大稀释，使用HS-10三维运动混合机，运动频率为35HZ，混合时间为30s；
(4)将(3)扩大稀释后的乳酸菌种和发酵菌种与重质碳酸钙、水苏糖、低聚异麦芽糖、水解乳清蛋白粉、L-抗坏血酸钠H和复配营养强化剂(型号TZ-PXL)根据添加量进行预混，得到预混料，预混料混合时间为15min；
(5)将全脂乳粉、脱脂乳粉、麦芽糊精与步骤(4)中所述预混料按照配方比例进行混合，得到成品粉。
实施例3
一种乳酸菌奶粉，按质量百分比计，包括如下组分：
按质量百分比计，实施例2中所述乳酸菌奶粉组分包括：
全脂乳粉 60％
麦芽糊精 28％
脱脂乳粉 10％
低聚异麦芽糖 4％
重质碳酸钙(400目) 0.5％
水苏糖 0.35％
水解乳清蛋白粉 0.1％
鼠李糖乳杆菌HN001 0.004％
嗜酸乳杆菌NCFM 0.004％
乳双歧杆菌HN019 0.002％
动物双歧杆菌Bb-12 0.03％
保加利亚乳杆菌和嗜热链球菌 0.006％
L-抗坏血酸钠 0.09％
复配营养强化剂(型号TZ-PXL) 0.5％
该乳酸菌奶粉的制备方法，包括以下步骤：
(1)所有原料首先进入进料区经过风淋和紫外杀菌的方式对原料外包装表面进行清洁后脱外包，并用75±1％酒精消毒后，经过UV隧道杀菌后暂存；
(2)对所需原料进行称量复核；
(3)将所述鼠李糖乳杆菌HN001、嗜酸乳杆菌NCFM、乳双歧杆菌HN019、动物双歧杆菌Bb-12和保加利亚乳杆菌和嗜热链球菌在预混料前需经扩大稀释，使用HS-10三维运动混合机，运动频率为35HZ，混合时间为30s；
(4)将(3)扩大稀释后的乳酸菌种和发酵菌种与重质碳酸钙、水苏糖、低聚异麦芽糖、水解乳清蛋白粉、L-抗坏血酸钠H和复配营养强化剂(型号TZ-PXL)根据添加量进行预混，得到预混料，预混料混合时间为15min；
(5)将全脂乳粉、脱脂乳粉、麦芽糊精与步骤(4)中所述预混料按照配方比例进行混合，得到成品粉。
产品测试
表1.乳酸菌奶粉营养及安全性和产品感官特性评价表
对实施例1和实施例2中成品粉进行营养及安全性和感官特性测试，测试方式为随机选择年龄层为10-30岁的试用者，对试用者的产品试用体验进行统计，统计结果见表1，保证了营养及安全性的同时，给大多数的试用者良好的感官体验。
以上对本发明的具体实施例进行了详细描述，但其只是作为范例，本发明并不限制于以上描述的具体实施例。对于本领域技术人员而言，任何对本发明进行的等同修改和替代也都在本发明的范畴之中。因此，在不脱离本发明的精神和范围下所作的均等变换和修改，都应涵盖在本发明的范围内。
Claims (7)
1.一种乳酸菌奶粉及其制备方法，其特征在于，包括：按质量百分比计，包括如下组分：
其中，所述乳酸菌种包括：
所述发酵菌种包括：
保加利亚乳杆菌和嗜热链球菌 0.005-0.007％。
2.根据权利要求1所述的乳酸菌奶粉，其特征在于，按质量百分比计，所述复配营养强化剂(型号TZ-PXL)包括如下组分：
3.根据权利要求1所述的乳酸菌奶粉，其特征在于，所述乳酸菌乳粉组分中还包括重质碳酸钙，其质量分数为0.5-1.0％。
4.根据权利要求1所述的乳酸菌奶粉，其特征在于，所述乳酸菌乳粉中还包括水解乳清蛋白粉，其质量分数为0.05-0.50％。
5.根据权利要求1所述的乳酸菌奶粉，其特征在于，所述乳酸菌乳粉中还包括L-抗坏血酸钠，其质量分数为0.05-0.10％。
6.一种如权利要求1-5任一项所述的乳酸菌奶粉的制备方法，其特征在于，包括以下步骤：
(1)所有原料首先进入进料区经过风淋和紫外杀菌的方式对原料外包装表面进行清洁后脱外包，并用75±1％酒精消毒后，经过UV隧道杀菌后暂存；
(2)按配方比称取所需原料并进行复核；
(3)将所述鼠李糖乳杆菌HN001、嗜酸乳杆菌NCFM、乳双歧杆菌HN019、动物双歧杆菌Bb-12和保加利亚乳杆菌和嗜热链球菌在预混料前需经扩大稀释；
(4)将步骤(3)中扩大稀释后的乳酸菌种和发酵菌种与重质碳酸钙、水苏糖、低聚异麦芽糖、水解乳清蛋白粉、L-抗坏血酸钠H和复配营养强化剂根据添加量进行预混，得到预混料，预混料混合时间≥10min；
(5)将全脂乳粉、脱脂乳粉、麦芽糊精与步骤(4)中所述预混料按照配方比例进行混合，得到成品粉。
7.根据权利要求6所述的乳酸菌奶粉的制备方法，其特征在于，步骤(1)中，所述扩大稀释过程使用HS-10三维运动混合机，运动频率为354Hz，混合时间为30s。
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| CN106343580A (zh) * | 2016-08-26 | 2017-01-25 | 上海晨冠乳业有限公司 | 一种新型高钙营养蛋白质粉及其制备方法 |
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