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Production process of rhamnose lactobacillus milk powder

A technology of Lactobacillus rhamnosus and milk powder, which is applied in dairy products, food preparation, milk preparations, etc., and can solve the problems that there are no Lactobacillus rhamnosus milk powder products.

Active Publication Date: 2009-12-16
陕西英童乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no Lactobacillus rhamnosus milk powder product, and there is no report of continuous batch production of this product by spray drying equipment produced by ordinary milk powder.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: Firstly, the raw milk is sterilized at a high temperature of 140°C for 1 second, and then at 50°C in a vacuum of 17.33×10 3 The concentrated milk is concentrated under reduced pressure in a Pa vacuum concentration tank. The concentration of the concentrated milk is 12-16B'e measured at 50°C, and the milk solid content is 40-50%. Secondly, the raw milk is sterilized at a high temperature of 150°C for 1 second. Afterwards, cool to 40 ℃, then inoculate Lactobacillus rhamnosus (Lactolacillus rhamnosus 1.26 or 1.552, provided by China Common Microorganism Culture Collection and Management Center), the inoculation amount is 3% of raw milk weight, and add raw raw milk weight 0.3% Jerusalem artichoke powder, then incubated at 30°C, and when the acidity reached 50-60°T, the culture was terminated to obtain activated strains; then 15% of the concentrated milk weight activated strains were added to the concentrated milk, and homogenized Homogenize the concentrated milk ...

Embodiment 2

[0011] Example 2: Firstly, the raw milk is sterilized at 135°C for 2 seconds, and then at 48°C in a vacuum of 17.10×10 3 The concentrated milk is concentrated under reduced pressure in a Pa vacuum concentration tank. The concentration of the concentrated milk is 12-16B'e measured at 50°C, and the milk solid content is 40-50%. Secondly, the raw milk is sterilized at a high temperature of 140°C for 2 seconds. Afterwards, cool to 38 ℃, then inoculate Lactobacillus rhamnosus (Lactolacillus rhamnosus 1.26 or 1.552, provided by China Common Microorganism Culture Collection and Management Center), the inoculum amount is 2% of the raw milk weight, and add 0.5% raw raw milk weight Jerusalem artichoke powder, then incubated at 30°C, and when the acidity reached 50-60°T, the culture was terminated to obtain activated strains; then 20% of the concentrated milk weight activated strains were added to the concentrated milk, and homogenized The concentrated milk mixture was obtained by homoge...

Embodiment 3

[0012] Example 3: Firstly, the raw milk is sterilized at a high temperature of 150°C for 2 seconds, and then at 46°C in a vacuum of 16.00×10 3 The concentrated milk is concentrated under reduced pressure in a vacuum concentration tank of Pascal. The concentration of the concentrated milk is 12-16B'e measured at 50°C, and the milk solid content is 40-50%. Secondly, the raw milk is sterilized at a high temperature of 135°C for 1 second. Afterwards, cool to 36 ℃, then inoculate Lactobacillus rhamnosus (Lactolacillus rhamnosus 1.26 or 1.552, provided by China Common Microorganism Culture Collection and Management Center), the inoculation amount is 1% of the raw milk weight, and add 0.1% raw raw milk weight Jerusalem artichoke powder, then incubated at 30°C, and when the acidity reached 50-60°T, the culture was terminated to obtain the activated strains; then 10% of the concentrated milk weight activated strains were added to the concentrated milk, and homogenized The concentrated ...

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PUM

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Abstract

The production process of rhamnose lactobacillus milk powder includes the first instantaneous high temperature sterilizing of milk material and decompression concentrating to obtain concentrated milk; the subsequent inoculating rhamnose lactobacillus to high temperature sterilized milk, adding girasole powder and heat insulating culturing to obtain activated spawn; adding the activated spawn to the concentrated milk and homogenizing; and final spray drying to produce the rhamnose lactobacillus milk powder. The present invention has girasole powder as the rhamnose lactobacillus increasing agent to solve the technological problem of well preserving rhamnose lactobacillus in the high temperature spray drying.

Description

technical field [0001] The invention relates to a preparation method of milk powder, in particular to a preparation method of Lactobacillus rhamnosus milk powder. Background technique [0002] Among the numerous lactobacilli used by humans, Lactobacillus rhamnosus is currently one of the internationally recognized beneficial strains. A large number of basic and applied research results show that it has many excellent traits and important physiological functions . For example, it has adhesive properties, and its resistance to gastric acid and bile is better than ordinary yogurt strains; it has colonization resistance, can inhibit the growth and reproduction of harmful bacteria; can reduce or eliminate toxins and carcinogens in the body; can protect the gastrointestinal tract Mucous membrane; prevention of constipation; prevention and treatment of diarrhea; prevention and treatment of allergic reactions, etc. Therefore, Lactobacillus rhamnosus products have attracted interna...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/16A23C9/152A23L1/30A23L33/135
Inventor 吕嘉枥
Owner 陕西英童乳业有限公司
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