CN102763726A - Probiotics yoghourt powder and preparation method thereof - Google Patents
Probiotics yoghourt powder and preparation method thereof Download PDFInfo
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Abstract
The invention provides probiotics yoghourt powder and a preparation method thereof. Lactobacillus delbrueckii subsp.bulgaricus, rhamnose lactobacillus, lactobacillus paracasei and streptococcus thermophilus are used as original strains, cultivation of the original strains is enlarged, powder freeze-dried culture is prepared, and composite probiotics starter culture is prepared so as to obtain probiotics starter culture. After nonreactive milk is standardized, white granulated sugar is added according to 6.5% of the weight of the nonreactive milk, and instant milk powder is made through process such as concentration, superhigh temperature instant sterilization and spray drying. 2.5 grams of composite probiotics starter culture is added into each kilogram of the instant milk powder and mixed evenly to be vacuum packaged to make the probiotics yoghourt powder.
Description
(1) technical field
The present invention relates to a kind of probiotic acid milk powder, also relate to the preparation method of this sour milk powder.
(2) background technology
In recent years, the special physiological activity of probio is studied through various ways such as fermented food, probioticses widely.Data shows that antibiotic except that kill pathogenic organisms, has also destroyed the balance of gut flora when diseases such as treatment enteritis, infection, digestion, absorption are interfered, and produces diarrhoea, causes body's immunity to descend.The beneficial microbe of taking in some is to improve intestinal tract microorganism species balance and the important channel of keeping body health.Data show, when the number of live bacteria of probiotics of taking in is higher than 10
6During cfu/mL, probio has obvious facilitation to health.As far back as B.C. 200 years, India, Egypt and ancient Greek made the record of fermented food with regard to the useful lactic acid bacteria that is of value to human body; In 1008 Christian eras, Germany has set up first sour milk workshop in the world; To 16 middle of century, leavened cheese becomes some national traditional foods gradually.The history that China makes sour milk is also very long, and the Important Arts for the People's Welfare of the Jia Si of Later Wei Dynasty peaceful have been put down in writing the way of sour milk.
For the modern, sour milk has not been a kind of rare food, early just popularizes in the early 1990s, and through 20 years of development, the sour milk of various tastes, various lactobacillus-fermenteds is a feast for the eyes, becomes one of indispensable dairy products in people's daily life.Commercially available yoghourt is all produced through industrial fermentation equipment; The high shear force of industrial mixing equipment; Certainly will destroy the gelation of sour milk; Be to guarantee the product good state, food additives such as GB2760 " food additives use standard " pertinent regulations interpolation thickener press by most Yoghourt Production enterprise in batching, but ignored the pure natural property of sour milk; The sour milk of supermarket sale is owing to the logistics reason in addition; Almost there is not a tame supermarket can see the sour milk of producing the same day; Majority all is the sour milk of product after three days dates of sign; Probiotic active has only and just goes out about 50% of jar sour milk probiotic active in the sour milk of this moment, and the biological effect of product is had a greatly reduced quality, and this is the unavoidable common problem of various sour milks of all listings at present.
The present invention is directed to the defective of current sour milk, develop a kind of home-use probiotic acid milk powder, product of the present invention is easy to use in family; After warm water redissolves through incubator or Yogurt making machine heat-preservation fermentation 5-7 hour; Be edible in 8 hours through the refrigerator after-ripening again, method for using is easy, the product good mouthfeel; Main is not contain any food additives, and probiotic active is more than 2 times of commercially available yoghourt.
(3) summary of the invention
The object of the invention is to provide a kind of probiotic acid milk powder and preparation method thereof.
The objective of the invention is to realize like this: product of the present invention adopts such method to prepare:
1. the preparation of selection of probio and culture medium
A bacterium---lactobacillus delbruockii subspecies bulgaricus CICC6047 (Lactobacillus delbrueckii subsp.bulgaricus), culture medium is: mass percent is 8% skimmed milk power solution, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
B bacterium---Lactobacillus rhamnosus CICC22173 (Lactobacillus rhamnosus), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween80 1.0g, K
2HPO
42.0g, MgSO
47H
2O 0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
C bacterium---lactobacillus paraceasi CICC6230 (Lactobacillus paracasei) culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween801.0g, K
2HPO
42.0g, MgSO
47H
2O 0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
D bacterium---streptococcus thermophilus CICC20380 (Streptococcus thermophilus) culture medium is: yeast extract 7.5 grams, peptone 7.5 grams, glucose 10 grams; Potassium dihydrogen phosphate 2 grams; 100 milliliters of tomato juices, 0.5 milligram of Tween 80,900 milliliters in water; PH7.0, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
2. the preparation process of composite probiotics ferment agent
2.1 former actication of culture
Measure 0.9% physiological saline 10mL respectively in vitro in 4; Be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations; Freeze-dried vaccine powder in the 4 probiotics peace bottle all poured under germ-free condition in 0.9% the physiological saline; Concussion makes its dissolving, and static activation is 30 minutes in 30 ℃ of insulating boxs, and is subsequent use.
2.2 probio enlarged culture
2.2.1 the preparation of mother culture
Measure 4 each 200mL of probiotics culture medium respectively in 4 500mL triangular flasks; 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes; Press activated bacterial classification in 10% inoculation step 2.1 of culture volume, static cultivation is 24 hours in 37 ℃ of anaerobic box, as mother culture.
2.2.2 produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion; Be sub-packed in 4 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes; Respectively by 2% volume ratio inoculation mother culture; 37 ℃ of anaerobism cultivate 24---28 hours, detect 4 probiotics zymotic fluid viable counts, each zymotic fluid viable count>=10
9CFU/mL treats as and is fermenting-ripening, if viable count＜10
9CFU/mL continues to cultivate, until reaching 10
9CFU/mL.
2.3 the preparation of powder freeze-drying lactobacillus
Under aseptic condition, import the production leavening of maturation in the glass ampoule; Liquid level 0.8cm to 1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing glass ampoule is used the pallet splendid attire; Put into freeze dryer and carry out freeze drying, preparation powder freeze-drying lactobacillus.
2.4 the preparation of composite probiotics ferment agent
By each powder freeze-drying lactobacillus weight, get A bacterium powder 2-4 part, B bacterium powder 1-3 part, C bacterium powder 2-3 part, D bacterium powder 2-4 part is fully processed the composite probiotics ferment agent behind the mixing.
What need further specify is: the probio of selecting for use among the present invention is purchased in Chinese industrial microorganism fungus kind preservation administrative center; The activation of these probios, freeze drying process are not limited only to concrete grammar of the present invention; The composition of culture medium also is not limited thereto; Other routine techniques and method all are fine, as long as can improve the vigor of bacterial classification and it is prepared into lyophilized powder and convenient the use.
3. the preparation of probiotic acid milk powder
3.1 nonreactive fresh milk preliminary treatment
Store subsequent use in the clean breast → standardization of nonreactive fresh milk → milk clarifier: the protein >=3.2g/100g, fat >=3.3g/100g → 15-20Mpa homogeneous → transfer jar
3.2 batching
Add white granulated sugar by 6.5% of nonreactive fresh milk weight, heat while stirring, all dissolve, process sugaring modulation breast until white granulated sugar.
3.3 concentrate
It is 40-42% that the sugaring modulation breast that step 3.2 is processed is concentrated into solid content, processes and concentrates the modulation breast.
3.4 sterilization
The concentrated modulation that step 3.3 is processed is newborn through ultra high temperature short time sterilization in 140 ℃, 5 seconds.
3.5 spray-drying
To carry out spray-drying through the concentrated modulation breast of step 3.4 ultra high temperature short time sterilization, obtain modulation milk powder.
3.6 composite probio
The modulation milk powder that per kilogram step 3.5 makes adds the composite probiotics ferment agent of 2.5 gram step 2.4 preparations, fully mixing.
3.7 packing
The modulation milk powder of the composite probio of step 3.6 is vacuum-packed, form finished product---probiotic acid milk powder.
When using production sour milk of the present invention; Earlier that drinking water is boiled; Cooling then makes its temperature at 40 ℃---between 45 ℃, probiotic acid milk powder and drinking water redissolved in sterile chamber in 1: 4 ratio; Placing 40 ℃---45 ℃ of incubators or Yogurt making machine heat-preservation fermentation 5-7 hour were edible in 8 hours through the refrigerator after-ripening again.With the sour milk that sour milk powder of the present invention is made, finish that number of live bacteria of probiotics is not less than 7.9 * 10 in 72 hours after the fermentation
9CFU/mL.
(4) specific embodiment
Below in conjunction with specific embodiment the present invention is made more detailed description:
Embodiment one:
4 probiotics that the present invention adopts are all purchased in Chinese industrial microorganism fungus kind preservation administrative center; Be respectively: lactobacillus delbruockii subspecies bulgaricus CICC6047; Lactobacillus rhamnosus CICC22173; Lactobacillus paraceasi CICC6230, streptococcus thermophilus CICC20380 among the present invention abbreviates above-mentioned bacterial strains as: A bacterium, B bacterium, C bacterium, D bacterium.
1. the preparation of selection of probio and culture medium
A bacterium---lactobacillus delbruockii subspecies bulgaricus CICC6047 (Lactobacillus delbrueckii subsp.bulgaricus), culture medium is: mass percent is 8% skimmed milk power solution, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
B bacterium---Lactobacillus rhamnosus CICC22173 (Lactobacillus rhamnosus), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween80 1.0g, K
2HPO
42.0g, MgSO
47H
2O 0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
C bacterium---lactobacillus paraceasi CICC6230 (Lactobacillus paracasei) culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween80 1.0g, K
2HPO
42.0g, MgSO
47H
2O 0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
D bacterium---streptococcus thermophilus CICC20380 (Streptococcus thermophilus) culture medium is: yeast extract 7.5 grams, peptone 7.5 grams, glucose 10 grams; Potassium dihydrogen phosphate 2 grams; 100 milliliters of tomato juices, 0.5 milligram of Tween 80,900 milliliters in water; PH7.0, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
2. the preparation process of composite probiotics ferment agent
2.1 former actication of culture
Measure 0.9% physiological saline 10mL respectively in vitro in 4; Be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations; Freeze-dried vaccine powder in the 4 probiotics peace bottle all poured under germ-free condition in 0.9% the physiological saline; Concussion makes its dissolving, and static activation is 30 minutes in 30 ℃ of insulating boxs, and is subsequent use.
2.2 probio enlarged culture
2.2.1 the preparation of mother culture
Measure 4 each 200mL of probiotics culture medium respectively in 4 500mL triangular flasks; 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes; Press activated bacterial classification in 10% inoculation step 2.1 of culture volume, static cultivation is 24 hours in 37 ℃ of anaerobic box, as mother culture.
2.2.2 produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion; Be sub-packed in 4 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes; Respectively by 2% volume ratio inoculation mother culture; 37 ℃ of anaerobism were cultivated 24-28 hour, detected 4 probiotics zymotic fluid viable counts, each zymotic fluid viable count>=10
9CFU/mL treats as and is fermenting-ripening, if viable count＜10
9CFU/mL continues to cultivate, until reaching 10
9CFU/mL.
2.3 the preparation of powder freeze-drying lactobacillus
Under aseptic condition, import the production leavening of maturation in the glass ampoule; Liquid level 0.8cm to 1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing glass ampoule is used the pallet splendid attire; Put into freeze dryer and carry out freeze drying, preparation powder freeze-drying lactobacillus.
2.4 the preparation of composite probiotics ferment agent
By each powder freeze-drying lactobacillus weight, get 2 parts in A bacterium powder, 1 part in B bacterium powder, 2 parts in C bacterium powder, 2 parts in D bacterium powder is fully processed the composite probiotics ferment agent behind the mixing.
3. the preparation of probiotic acid milk powder
3.1 nonreactive fresh milk preliminary treatment
Store subsequent use in the clean breast → standardization of nonreactive fresh milk → milk clarifier: the protein >=3.2g/100g, fat >=3.3g/100g → 15-20Mpa homogeneous → transfer jar
3.2 batching
Add white granulated sugar by 6.5% of nonreactive fresh milk weight, heat while stirring, all dissolve, process sugaring modulation breast until white granulated sugar.
3.3 concentrate
It is 40-42% that the sugaring modulation breast that step 3.2 is processed is concentrated into solid content, processes and concentrates the modulation breast.
3.4 sterilization
The concentrated modulation that step 3.3 is processed is newborn through ultra high temperature short time sterilization in 140 ℃, 5 seconds.
3.5 spray-drying
To carry out spray-drying through the concentrated modulation breast of step 3.4 ultra high temperature short time sterilization, obtain modulation milk powder.
3.6 composite probio
The modulation milk powder that per kilogram step 3.5 makes adds the composite probiotics ferment agent of 2.5 gram step 2.4 preparations, fully mixing.
3.7 packing
The modulation milk powder of the composite probio of step 3.6 is vacuum-packed, form finished product---probiotic acid milk powder.
Embodiment two:
1. the preparation of selection of probio and culture medium
A bacterium---lactobacillus delbruockii subspecies bulgaricus CICC6047 (Lactobacillus delbrueckii subsp.bulgaricus), culture medium is: mass percent is 8% skimmed milk power solution, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
B bacterium---Lactobacillus rhamnosus CICC22173 (Lactobacillus rhamnosus), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween80 1.0g, K
2HPO
42.0g, MgSO
47H
2O 0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
C bacterium---lactobacillus paraceasi CICC6230 (Lactobacillus paracasei) culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween80 1.0g, K
2HPO
42.0g, MgSO
47H
2O 0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
D bacterium---streptococcus thermophilus CICC20380 (Streptococcus thermophilus) culture medium is: yeast extract 7.5 grams, peptone 7.5 grams, glucose 10 grams; Potassium dihydrogen phosphate 2 grams; 100 milliliters of tomato juices, 0.5 milligram of Tween 80,900 milliliters in water; PH7.0, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
2. the preparation process of composite probiotics ferment agent
2.1 former actication of culture
Measure 0.9% physiological saline 10mL respectively in vitro in 4; Be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations; Freeze-dried vaccine powder in the 4 probiotics peace bottle all poured under germ-free condition in 0.9% the physiological saline; Concussion makes its dissolving, and static activation is 30 minutes in 30 ℃ of insulating boxs, and is subsequent use.
2.2 probio enlarged culture
2.2.1 the preparation of mother culture
Measure 4 each 200mL of probiotics culture medium respectively in 4 500mL triangular flasks; 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes; Press activated bacterial classification in 10% inoculation step 2.1 of culture volume, static cultivation is 24 hours in 37 ℃ of anaerobic box, as mother culture.
2.2.2 produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion; Be sub-packed in 4 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes; Respectively by 2% volume ratio inoculation mother culture; 37 ℃ of anaerobism cultivate 24---28 hours, detect 4 probiotics zymotic fluid viable counts, each zymotic fluid viable count>=10
9CFU/mL treats as and is fermenting-ripening, if viable count＜10
9CFU/mL continues to cultivate, until reaching 10
9CFU/mL.
2.3 the preparation of powder freeze-drying lactobacillus
Under aseptic condition, import the production leavening of maturation in the glass ampoule; Liquid level 0.8cm to 1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing glass ampoule is used the pallet splendid attire; Put into freeze dryer and carry out freeze drying, preparation powder freeze-drying lactobacillus.
2.4 the preparation of composite probiotics ferment agent
By each powder freeze-drying lactobacillus weight, get 4 parts in A bacterium powder, 3 parts in B bacterium powder, 3 parts in C bacterium powder, 4 parts in D bacterium powder is fully processed the composite probiotics ferment agent behind the mixing.
3. the preparation of probiotic acid milk powder
3.1 nonreactive fresh milk preliminary treatment
Store subsequent use in the clean breast → standardization of nonreactive fresh milk → milk clarifier: the protein >=3.2g/100g, fat >=3.3g/100g → 15-20Mpa homogeneous → transfer jar
3.2 batching
Add white granulated sugar by 6.5% of nonreactive fresh milk weight, heat while stirring, all dissolve, process sugaring modulation breast until white granulated sugar.
3.3 concentrate
It is 40-42% that the sugaring modulation breast that step 3.2 is processed is concentrated into solid content, processes and concentrates the modulation breast.
3.4 sterilization
The concentrated modulation that step 3.3 is processed is newborn through ultra high temperature short time sterilization in 140 ℃, 5 seconds.
3.5 spray-drying
To carry out spray-drying through the concentrated modulation breast of step 3.4 ultra high temperature short time sterilization, obtain modulation milk powder.
3.6 composite probio
The modulation milk powder that per kilogram step 3.5 makes adds the composite probiotics ferment agent of 2.5 gram step 2.4 preparations, fully mixing.
3.7 packing
The modulation milk powder of the composite probio of step 3.6 is vacuum-packed, form finished product---probiotic acid milk powder.
Claims (2)
1. the preparation method of a probiotic acid milk powder is characterized in that preparing as follows:
1) preparation of selection of probio and culture medium
A bacterium---lactobacillus delbruockii subspecies bulgaricus CICC6047, culture medium is: mass percent is 8% skimmed milk power solution, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
B bacterium---Lactobacillus rhamnosus CICC22173, culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
47H
2O0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
C bacterium---lactobacillus paraceasi CICC6230, culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
47H
2O0.2g, MnSO
4H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
D bacterium---streptococcus thermophilus CICC20380, culture medium is: yeast extract 7.5 grams, peptone 7.5 grams, glucose 10 grams; Potassium dihydrogen phosphate 2 grams, 100 milliliters of tomato juices, 0.5 milligram of Tween 80; 900 milliliters in water, pH7.0, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ subsequent use.
2) former actication of culture
Measure 0.9% physiological saline 10mL respectively in vitro in 4; Be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations; Freeze-dried vaccine powder in the 4 probiotics peace bottle all poured under germ-free condition in 0.9% the physiological saline; Concussion makes its dissolving, and static activation is 30 minutes in 30 ℃ of insulating boxs, and is subsequent use.
3) preparation of mother culture
Measure 4 each 200mL of probiotics culture medium respectively in 4 500mL triangular flasks; 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes; Press 10% inoculation step 2 of culture volume) in activated bacterial classification, static cultivation is 24 hours in 37 ℃ of anaerobic box, as mother culture.
4) preparation of production leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion; Be sub-packed in 4 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes; Respectively by 2% volume ratio inoculation mother culture; 37 ℃ of anaerobism cultivate 24---28 hours, detect 4 probiotics zymotic fluid viable counts, each zymotic fluid viable count>=10
9CFU/mL treats as and is fermenting-ripening, if viable count＜10
9CFU/mL continues to cultivate, until reaching 10
9CFU/mL.
5) preparation of powder freeze-drying lactobacillus
Under aseptic condition, import the production leavening of maturation in the glass ampoule; Liquid level 0.8cm to 1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing glass ampoule is used the pallet splendid attire; Put into freeze dryer and carry out freeze drying, preparation powder freeze-drying lactobacillus.
6) preparation of composite probiotics ferment agent
By each powder freeze-drying lactobacillus weight, get A bacterium powder 2-4 part, B bacterium powder 1-3 part, C bacterium powder 2-3 part, D bacterium powder 2-4 part is fully processed the composite probiotics ferment agent behind the mixing.
7) nonreactive fresh milk preliminary treatment
Store subsequent use in the clean breast → standardization of nonreactive fresh milk → milk clarifier: the protein >=3.2g/100g, fat >=3.3g/100g → 15-20Mpa homogeneous → transfer jar
8) batching
Add white granulated sugar by 6.5% of nonreactive fresh milk weight, heat while stirring, all dissolve, process sugaring modulation breast until white granulated sugar.
9) concentrate
It is 40-42% that the sugaring modulation breast that step 8) is processed is concentrated into solid content, processes and concentrates the modulation breast.
10) sterilization
The concentrated modulation that step 9) is processed is newborn through ultra high temperature short time sterilization in 140 ℃, 5 seconds.
11) spray-drying
To carry out spray-drying through the concentrated modulation breast of step 10) ultra high temperature short time sterilization, obtain modulation milk powder.
12) composite probio
The modulation milk powder that the per kilogram step 11) makes adds the composite probiotics ferment agent of 2.5 gram step 6) preparations, fully mixing.
13) packing
The modulation milk powder of the composite probio of step 12) is vacuum-packed, form finished product---probiotic acid milk powder.
2. the probiotic acid milk powder for preparing according to above-mentioned 1 described method.
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| CN114891703A (en) * | 2022-07-05 | 2022-08-12 | 中国食品发酵工业研究院有限公司 | Compound leaven with weak post-acidification function, application thereof and preparation method of yogurt |
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| KR102270024B1 (en) | 2019-07-19 | 2021-06-30 | 유한회사 비피코리아 | Solid lactic acid bacteria for companion animal and manufacturing method thereof |
| KR20210010242A (en) * | 2019-07-19 | 2021-01-27 | 유한회사 비피코리아 | Solid lactic acid bacteria for companion animal and manufacturing method thereof |
| CN110964640A (en) * | 2019-12-17 | 2020-04-07 | 北京农学院 | Freeze-drying protective agent, fermentation agent, and preparation method and application thereof |
| CN110964640B (en) * | 2019-12-17 | 2021-11-30 | 北京农学院 | Freeze-drying protective agent, fermentation agent, and preparation method and application thereof |
| WO2021208966A1 (en) * | 2020-04-14 | 2021-10-21 | 河北弗蒙特生物科技有限公司 | Preparation method for lgg fermentation product containing immunoregulatory peptide functional component and application thereof |
| CN111548941A (en) * | 2020-04-26 | 2020-08-18 | 黑龙江金象生化有限责任公司 | Method for activating freeze-dried strain |
| CN114891703A (en) * | 2022-07-05 | 2022-08-12 | 中国食品发酵工业研究院有限公司 | Compound leaven with weak post-acidification function, application thereof and preparation method of yogurt |
| CN114891703B (en) * | 2022-07-05 | 2022-10-18 | 中国食品发酵工业研究院有限公司 | Compound leaven with weak post-acidification function, application thereof and preparation method of yogurt |
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