Lipid-lowering milk containing probiotics and its preparation method

A technology of skimmed milk and milk, which is applied in the direction of milk preparations, dairy products, food preparation, etc., to achieve the effects of reducing blood fat, stabilizing the number of bacteria, and stabilizing the effect

Active Publication Date: 2011-01-26
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] Lactobacillus plantarum is an emerging probiotic in the world, and there is no official Lactobacillus plantarum milk product available yet

Method used

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  • Lipid-lowering milk containing probiotics and its preparation method
  • Lipid-lowering milk containing probiotics and its preparation method
  • Lipid-lowering milk containing probiotics and its preparation method

Examples

Experimental program
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Effect test

preparation example Construction

[0058] The preparation method of the above-mentioned reduced-fat milk containing probiotics comprises the following steps:

[0059] (1) Disperse lecithin, sucrose ester, and molecularly distilled monoglyceride into low-fat or skimmed milk; when dispersing, use a water-powder mixer, but not limited to a water-powder mixer. Low-fat or skim milk should be between 50-90°C.

[0060] (2) Mix the low-fat or skimmed milk obtained in step (1) and homogenize; the homogenization temperature is 60-80°C; either first-level homogenization at 150-300bar is possible; or the pressure is successively 30-50bar and 100bar -250bar secondary homogenization.

[0061] (3) Sterilize the homogenized low-fat or skimmed milk in step (2); the sterilization condition is 65-140° C., and the time is 3 seconds to 30 minutes.

[0062] (4) Cool the low-fat or skimmed milk obtained after the sterilization in step (3) to 0-25°C.

[0063] (5) Disperse Lactobacillus plantarum powder with sterilized milk or steri...

Embodiment 1

[0069] Product formula (calculated per ton of final product):

[0070] raw material

Raw material requirements

Amount added

low fat milk

F=1.6%, P=3.1%, SNF=8.4%

996.00kg

Lactobacillus casei

1×10 11 cfu / g

1.00kg

Sucrose esters

food grade

1.00kg

Molecular Distilled Monoglyceride

food grade

2.00kg

[0071] For its preparation method, see figure 1 ,

[0072] (1) Disperse sucrose esters and molecularly distilled monoglycerides into low-fat milk; when dispersing, use a water-powder mixer, but not limited to a water-powder mixer. The temperature of the milk is 70°C.

[0073] (2) The low-fat milk obtained in step (1) is mixed and homogenized; the homogenization temperature is 65° C.; and the first-level homogenization is performed at 200 bar.

[0074] (3) Sterilize the homogenized low-fat milk in step (2); the sterilization condition is 85° C., and the sterilization time is 15 seconds.

[0075] (...

Embodiment 2

[0083] Product formula (calculated per ton of final product):

[0084] raw material

Raw material requirements

Amount added

skim milk

F≤0.2%, P=4.0%, SNF=11.5%

989.00kg

Lecithin

Phosphatidylcholine content ≥ 35%

6.00kg

Lactobacillus plantarum

4.5×10 12 cfu / g

0.50kg

Sucrose esters

food grade

2.00kg

Molecular Distilled Monoglyceride

food grade

2.50kg

[0085] For its preparation method, see figure 2 ,

[0086] (1) Disperse lecithin, sucrose ester, and molecularly distilled monoglyceride into skim milk; when dispersing, use a water powder mixer, but not limited to a water powder mixer. The temperature of the milk is 90°C.

[0087] (2) The skim milk obtained in step (1) is mixed and homogenized; the homogenization temperature is 75° C.; and the pressure is successively two-stage homogenization of 30 bar and 150 bar.

[0088] (3) Sterilize the homogenized skim milk in step (2); t...

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Abstract

The invention is to provide unleavened mesioneutro or low acidity probiotic-containing milk product with low fat or defatting milk as main raw material. Probiotic such as Lactobacillus plantarum and Bacillus bifidus, lecithin (or no lecithin) and emulsifier are added into the product. The invention also provides the method for producing the low fat or nonfat milk. The low fat or nonfat milk with probiotic comprises protein, fat, emulsifier and probiotic>=5*106cfu / ml. The probiotic is one or a mixture over two of Bacillus bifidus, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei. The low fat or nonfat milk can reduce the content of cholesterol and low density lipoprotein (LDL), increase the content of high density lipoprotein (HDL), and can reduce blood-fat.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to milk and a preparation method thereof, in particular to milk containing probiotics with the function of lowering blood fat and a preparation method thereof. Background technique [0002] Probiotics refer to a class of live, beneficial bacteria supplements. The definition of probiotics generally recognized by the international nutrition community is: probiotics are bacteria that are beneficial to the human body. They can be directly taken as food additives to maintain intestinal flora. The balance of the clump. Hundreds of probiotic health care products have been developed abroad, including: yogurt, yogurt, soy milk containing probiotics, and oral liquids, tablets, capsules, powders, etc. containing a variety of probiotics. So far, the probiotics that scientists have discovered can be roughly divided into three categories, including: [0003] ① Lactobacillus (such a...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23C9/152A23L1/30A23L1/305A23L1/035A61P3/06A23L33/115A23L33/135A23L33/17
Inventor龚广予郭本恒王荫榆苏米亚李存瑞孟令洁冯敏杰张云
OwnerBRIGHT DAIRY & FOOD CO LTD