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Fermentation type milk product and producing method thereof

A production method and technology of dairy products, applied in the direction of dairy products, milk preparations, food preparation, etc., can solve problems such as high-temperature sterilization denaturation, short shelf life, and incomplete representation

Active Publication Date: 2009-06-17
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since immune milk cannot solve the problem of high-temperature sterilization and denaturation of the main active substance "immunoglobulin", this type of product can only achieve a short shelf life under cold chain conditions, which limits the sales and popularity of the product
In addition, the results of the antibacterial test on the immune milk show that the antibodies in the immune milk have a strong antibacterial effect, but this in vitro analysis test cannot fully represent the situation in the body. After the immune globulin enters the human body, it will Destroyed or hydrolyzed by proteases, it is difficult for immunoglobulins to function

Method used

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  • Fermentation type milk product and producing method thereof
  • Fermentation type milk product and producing method thereof
  • Fermentation type milk product and producing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0097] Example 1 Preparation of full-fat fermented milk containing β-1,3 / 1,6-glucan

[0098] This product is a fermented dairy product made by fermenting milk first, and then adding β-1,3 / 1,6-glucan and stabilizers to the obtained fermented milk. Its raw material formula is:

[0099] Milk 93.4 parts by weight

[0100] β-1,3 / 1,6-glucan (Angel Yeast Co., Ltd., the same below) 0.1 parts by weight

[0101] Stabilizer 0.4 parts by weight

[0102] White sugar 6 parts by weight

[0103] Lactic acid bacteria (purchased from Chr. Hansen Company) 0.1 parts by weight;

[0104] The composition of the stabilizer is: 0.01 weight part of low methoxy pectin, 0.09 weight part of gelatin, 0.2 weight part of modified starch and 0.1 weight part of monoglyceride.

[0105] The preparation process of fermented milk is:

[0106] 1. Milk inspection: must be free of antibiotics, have passed a fermentation test, be free of alkali and other foreign matter, be boiled without agglomeration, and have a...

Embodiment 2

[0123] Example 2 Preparation of fruit full-fat fermented milk containing β-1,3 / 1,6-glucan

[0124] This product is a fermented dairy product obtained by adding β-1,3 / 1,6-glucan, a stabilizer and strawberry fruit pieces to the fermented milk obtained in Example 1, and its raw material formula is:

[0125] 94.24 parts by weight of fermented milk

[0126] β-1,3 / 1,6-glucan 0.08 parts by weight

[0127] Stabilizer 0.68 parts by weight

[0128] 5 parts by weight of strawberry fruit;

[0129] The stabilizer consists of 0.03 parts by weight of sodium carboxymethylcellulose, 0.15 parts by weight of gellan gum, 0.3 parts by weight of modified starch and 0.2 parts by weight of monoglyceride.

[0130] In the fermented milk of Example 1,

[0131] Add fruit pieces: Add strawberry fruit pieces into the fermented feed liquid according to the recipe, and stir for 15 minutes;

[0132] Then, add β-1,3 / 1,6-glucan: After dispersing β-1,3 / 1,6-glucan with sterile water, add it to the yogurt thr...

Embodiment 3

[0140] Example 3 Preparation of fermented milk beverage containing β-1,3 / 1,6-glucan

[0141] This product is a fermented milk drink made by adding β-1,3 / 1,6-glucan, stabilizer and pineapple essence to the fermented milk obtained in Example 1. The raw material formula is:

[0142] 38.15 parts by weight of fermented milk

[0143] β-1,3 / 1,6-glucan 0.3 parts by weight

[0144] Stabilizer 1.32 parts by weight

[0145] Pineapple essence 0.03 parts by weight

[0146] Pure water makes up to 100 parts by weight;

[0147] The composition of the stabilizer is: 1 weight part of sodium carboxymethylcellulose, 0.15 weight part of pectin, 0.12 weight part of sucrose ester and 0.05 weight part of diglyceride.

[0148] After obtaining the fermented milk of Example 1,

[0149] Ingredients: Add a certain amount of pure water into the sugar pot, slowly heat up to 30°C-45°C, add stabilizer, white sugar and β-1,3 / 1,6-glucan to keep the raw materials dispersed uniformly , then raise the temper...

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Abstract

The invention provides a fermentation type dairy product, the raw materials formula of which, comparing with the total raw materials of 100 parts by weight (pbw), comprises main components of 0.1 to 1.5pbw of stabilizer and 0.01 to 0.6pbw of beta-glucan. The beta-glucan is evenly dispersed in the fermentation type dairy product and is good for ingesting of a drinker. The invention also provides a method for producing the fermentation type dairy product, which comprises the steps that: 0.01 to 0.6pbw of beta-glucan and 0.1 to 1.5pbw of stabilizer are added into fermented milk and mixed, thus the diary product of the invention is manufactured.

Description

technical field [0001] The invention relates to a fermented dairy product and a production method of the fermented dairy product. Background technique [0002] The nutritional content of yogurt currently on the market is roughly as follows: [0003] Protein 2.3-2.9g / 100g, fat 0.8-3.8g / 100g, lactose 1.0-5.5g / 100g. [0004] These nutritional elements can only provide nutrition for the body, but cannot increase the immunity of the body after consumption. [0005] The human immune system is the most important defense system in the body against disease. Stress, pollution, microbes, viruses, and more are common invaders. In order to improve the ability of human's own immune system, scientists have invented a variety of methods to improve human immunity. Immunity milk is one of them. It refers to the selective inoculation of cattle, sheep and other mammals with bacteria (such as pathogenic Escherichia coli, Salmonella, Shigella, etc.), viruses (such as Rotavirus) or other sub...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/12A23C9/123A23C9/13A23L1/29A23L33/00
Inventor 母智深钱文涛季国志王孟辉张冬洁
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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