Preparation method of bifidobacteria fermented yoghourt
The invention discloses a preparation method of bifidobacteria fermented yoghourt. The preparation method is specifically implemented according to the following steps of firstly performing sterilization on treatment tools used during processing, weighing the raw materials according to the following...
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| creator | ZHANG FEN WANG CHUNHUA LIU XIAODAN LI NA GAO XIN TAN ZHIFENG TANG HECHEN QU CHUNBO LI BO |
| description | The invention discloses a preparation method of bifidobacteria fermented yoghourt. The preparation method is specifically implemented according to the following steps of firstly performing sterilization on treatment tools used during processing, weighing the raw materials according to the following proportion: 92-94% of whole milk, 3-5% of lactose, 1-3% of glucose and 0.2-1.0% of prebiotics, drilling open mature coconut fruits, absorbing out coconut milk in coconuts, and enabling remaining coconut vacant shells for standby application; preparing dairy product material liquid, performing cooling to 35-39 DEG C, then adding bifidobacteria, and injecting material liquid to be fermented into the treated coconut shells; wrapping the coconut shells with fresh keeping films to guarantee that jawopenings are well sealed, placing the wrapped coconut shells at appropriate fermentation temperature for storage, and performing fermentation; and performing cold storage on the fermented yoghourt soas to obtain yoghourt prod |
| format | Patent |
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The preparation method is specifically implemented according to the following steps of firstly performing sterilization on treatment tools used during processing, weighing the raw materials according to the following proportion: 92-94% of whole milk, 3-5% of lactose, 1-3% of glucose and 0.2-1.0% of prebiotics, drilling open mature coconut fruits, absorbing out coconut milk in coconuts, and enabling remaining coconut vacant shells for standby application; preparing dairy product material liquid, performing cooling to 35-39 DEG C, then adding bifidobacteria, and injecting material liquid to be fermented into the treated coconut shells; wrapping the coconut shells with fresh keeping films to guarantee that jawopenings are well sealed, placing the wrapped coconut shells at appropriate fermentation temperature for storage, and performing fermentation; and performing cold storage on the fermented yoghourt soas to obtain yoghourt prod</description><language>chi ; eng</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200331&DB=EPODOC&CC=CN&NR=110934190A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200331&DB=EPODOC&CC=CN&NR=110934190A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZHANG FEN</creatorcontrib><creatorcontrib>WANG CHUNHUA</creatorcontrib><creatorcontrib>LIU XIAODAN</creatorcontrib><creatorcontrib>LI NA</creatorcontrib><creatorcontrib>GAO XIN</creatorcontrib><creatorcontrib>TAN ZHIFENG</creatorcontrib><creatorcontrib>TANG HECHEN</creatorcontrib><creatorcontrib>QU CHUNBO</creatorcontrib><creatorcontrib>LI BO</creatorcontrib><title>Preparation method of bifidobacteria fermented yoghourt</title><description>The invention discloses a preparation method of bifidobacteria fermented yoghourt. 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The preparation method is specifically implemented according to the following steps of firstly performing sterilization on treatment tools used during processing, weighing the raw materials according to the following proportion: 92-94% of whole milk, 3-5% of lactose, 1-3% of glucose and 0.2-1.0% of prebiotics, drilling open mature coconut fruits, absorbing out coconut milk in coconuts, and enabling remaining coconut vacant shells for standby application; preparing dairy product material liquid, performing cooling to 35-39 DEG C, then adding bifidobacteria, and injecting material liquid to be fermented into the treated coconut shells; wrapping the coconut shells with fresh keeping films to guarantee that jawopenings are well sealed, placing the wrapped coconut shells at appropriate fermentation temperature for storage, and performing fermentation; and performing cold storage on the fermented yoghourt soas to obtain yoghourt prod</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Preparation method of bifidobacteria fermented yoghourt |
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