Production process of rhamnose lactobacillus milk powder
A Lactobacillus rhamnosus, milk powder technology, applied in dairy products, food preparation, milk preparations and other directions, can solve the problem of no Lactobacillus rhamnosus milk powder products.
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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 activated strains; then 10% of the concentrated milk weight activated strains were added to the concentrated milk, and homogenized The concentrated milk...
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