Sour milk containing chitosan and preparing method thereof

A chitosan and yogurt technology, applied in food preparation, milk preparations, dairy products, etc., can solve the problems of reducing the activity of lactic acid bacteria, inconvenient transportation and carrying, affecting the promotion of yogurt, etc. The effect of preventing intoxication

Inactive Publication Date: 2009-07-08
黄恒燊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing yogurt containing active lactic acid bacteria is liquid yogurt made by fermentation of fresh milk or milk powder reconstituted milk. It can be drunk directly and has a fresh taste, but it has the disadvantages of short shelf life, inconvenient storage, transportation and carrying, which affects the further promotion of yogurt.
The main reason for the deterioration of yogurt is that the active lactic acid bacteria continue to ferment and lead to acid deterioration. Long-term storage at room temperature generally adopts heat treatment technology to kill the active bacteria in the yogurt and keep the yogurt fresh. However, the above treatment methods will also kill the lactic acid bacteria. Reduce the activity of lactic acid bacteria

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] It is mainly composed of the following components by weight: 60 parts of whole milk, 100 parts of white granulated sugar, 3 parts of water-soluble chitosan, 10 parts of flavoring agent glucosamine hydrochloride, tripolyphosphoric acid and carboxymethyl fiber 0.5 parts each of plain sodium.

[0030] A kind of yoghurt preparation method that contains chitosan of the present invention, it comprises following steps:

[0031] (1) Preparation of fermented milk

[0032] Cool 60 parts of sterilized whole milk to 45°C, add 5 parts of lactic acid bacteria culture for inoculation, and cultivate at 45°C to make the pH value less than 5.0, then cool to 10°C to make the pH value between 4.0 and 4.2 In the meantime, prepare fermented milk for later use.

[0033] (2), fermented milk mature

[0034] After the fermented milk is crushed, it is placed in an environment of 10° C., and after 20 hours, the fermented milk becomes soft curd milk full of whey for later use.

[0035] (3), wit...

Embodiment 2

[0051] It is mainly composed of the following components by weight: 80 parts of skimmed milk, 20 parts of cotton sugar, 5 parts of water-soluble chitosan, 20 parts of glucosamine hydrochloride and 0.1 part of sodium tripolyphosphate.

Embodiment 3

[0053] It is mainly composed of the following components by weight: 70 parts of skimmed milk, 15 parts of cotton sugar, 1 part of water-soluble chitosan, 5 parts of glucosamine hydrochloride and 2 parts of sodium carboxymethyl cellulose.

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PUM

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Abstract

The sour milk containing chitosan consists of milk 60-80 weight portions, saccharides 10-20 weight portions and chitosan 1-5 weight portions, and may also contain seasoning, sodium tripolyphosphate and sodium carboxymethyl cellulose to stabilize the sour milk system. The preparation process includes preparing fermented milk, maturing fermented milk, adding chitosan, sugar, stabilizer and seasoning, sterilizing, mixing, pH value regulation, homogenizing and cooling, scenting, sterilizing and other steps. The sour milk containing chitosan has the health functions of reducing weight, reducing blood fat, lowering blood pressure, reducing blood sugar, beautifying, strengthening immune system, etc.

Description

technical field [0001] The invention relates to a preparation method of a nutrition health drink, in particular to a preparation method of yoghurt containing chitosan. Background technique [0002] At present, yogurt containing active lactic acid bacteria is deeply loved by people for its unique flavor and rich nutrition, and has become an important one in people's healthy dietary drinks. The existing yogurt containing active lactic acid bacteria is liquid yogurt made by fermentation of fresh milk or milk powder reconstituted milk. It can be drunk directly and has a fresh taste, but it has the disadvantages of short shelf life, inconvenient storage, transportation and carrying, which affects the further promotion of yogurt. . The main reason for the deterioration of yogurt is that the active lactic acid bacteria continue to ferment and lead to acid deterioration. Long-term storage at room temperature generally adopts heat treatment technology to kill the active bacteria in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/123A23L1/056A23L29/275
Inventor 黄恒燊
Owner 黄恒燊
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