Long-acting sour milk containing beneficial bacteria factor and its producing method

A yogurt, long-acting technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of difficult to reflect beneficial effects, difficult to survive, unable to adapt to the crowd, etc., achieve considerable economic and social benefits, increase New varieties, the effect of promoting development

Active Publication Date: 2007-10-24
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

This is because bifidobacteria are anaerobic flora, it is difficult to survive in the air, coupled with the strong acidity of gastric acid, most of the bifidobacteria are killed when they pass through the stomach, and only a few can reach Intestinal, making it difficult to reflect the beneficial effects on the human body, and the flora of bifidobacteria in different people is not completely the same, even if it can supplement live bifidobacteria, it cannot adapt to all groups of people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1, the preparation of probiotic factor long-acting yoghurt

[0035] raw material:

[0036] Milk: Protein: 2.98%, Fat: 3.02%, Milk Solids Not Fat: 8.55%.

[0037] White granulated sugar: in line with the national first-class standard.

[0038] High fructose syrup: F≥42.0%, 5%.

[0039] Sucrose fatty acid ester: Japan Mitsubishi, HLB is 7.

[0040] Strawberry essence: Green Crystal Fragrance Co., Ltd., model: k001.

[0041] Starch: Guangzhou Heliwei Co., Ltd., model: M98.

[0042] Agar: Guangzhou Heliwei Co., Ltd., model: H65.

[0043] Isomaltooligosaccharide (IMO): IMO≥50%, purchased from Shandong Baolingbao Biotechnology Co., Ltd., model: FM500, in powder form.

[0044] Fermentation agent: Shapushi Trading Co., Ltd. (Model: OI654, composed of Streptococcus thermophilus and Lactobacillus bulgaricus, the ratio of the number of viable bacteria is 4:6).

[0045] Purified water, lactic acid and citric acid all meet national standards.

[0046] The preparat...

Embodiment 2

[0054] Embodiment 2, preparation of probiotic factor long-acting yoghurt

[0055] raw material:

[0056] Milk: Protein: 3.06%, Fat: 3.13%, Milk Solids Not Fat: 8.59%.

[0057] Protein powder: WPC is 50, and the dosage is 20 kilograms, Guangzhou Synthetic Industrial Co., Ltd., model: N487.

[0058] White granulated sugar: in line with the national first-class standard.

[0059] Isomaltooligosaccharide (IMO): IMO≥50%, purchased from Shandong Baolingbao Biotechnology Co., Ltd., model Q756.

[0060] Fermentation agent: Shapushi Trading Co., Ltd. (Model: OI654, composed of Streptococcus thermophilus and Lactobacillus bulgaricus, the ratio of the number of viable bacteria is 4:6).

[0061] Juice: concentrated fruit juice, apple juice system pH 3.7, sugar content 35BX.

[0062] Pectin: Shanghai Suoyang Food Development Co., Ltd., Model: E102; Propylene Glycol Alginate: Beijing Yamei Lanchi Trade Development Co., Ltd., Model: R203; Gelatin: Shanghai Comerte Food Technology Co., Lt...

Embodiment 3

[0072] Embodiment 3, preparation of probiotic factor long-acting yoghurt

[0073] raw material:

[0074] Milk: Protein: 2.95%, Fat: 3.0%, Milk Solids Not Fat: 8.5%. White granulated sugar: in line with the national first-class standard.

[0075] Isomaltooligosaccharide (IMO): IMO≥50%, purchased from Shandong Baolingbao Biotechnology Co., Ltd., model: Y001.

[0076] Fermentation agent: Shapushi Trading Co., Ltd. (Model: OI654, composed of Streptococcus thermophilus and Lactobacillus bulgaricus, the ratio of the number of viable bacteria is 4:6).

[0077] Gellan Gum: Somerley International Industry & Trade Co., Ltd., Model: U405; Xanthan Gum: Somerley International Industry & Trade Co., Ltd., Model: I405; Konjac Gum: Gangji Group Co., Ltd., Model: O405; Dietary Fiber: Water-insoluble dietary fiber ≥ 60%. Somerley International Industry and Trade Co., Ltd., Model: P405; Mango Flavor: Xiaojianjing Spice Co., Ltd., Model: A498; Strawberry Pulp: Pulp content ≥ 55.0%; Pulp size: ...

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PUM

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Abstract

The invention discloses a long-effect yoghourt and process for preparation, wherein the yoghourt is prepared from the following raw materials (by weight portions): milk 50-100, isomaltose hypgather 0. 01-20. 00 and stabilizing agent 0. 2-8. 0. The nourishing constituents in the yoghourt can be preserved, and the storage period of the product can reach longer than six months.

Description

technical field [0001] The invention relates to a long-acting yoghurt containing probiotic factors and a production method thereof. Background technique [0002] Yogurt currently on the market is made from fresh milk or dairy products, which are fermented by adding sugar and bacteria. The protein content in the finished product is not less than 2.3% (m / V) called yoghurt. Long-lasting yogurt is fermented yogurt that has been heat-treated and then packaged aseptically. Its biggest feature is that it can be stored for no less than 60 days at room temperature, and its taste and taste are basically the same as conventional yogurt. The main components of long-acting yogurt are milk, water, white sugar, thickener, emulsifier, acidity regulator and food flavoring. According to people's health requirements, vitamins, minerals, amino acids, fruit pieces, fruit juices are added to the product , jam or nut granules for one or more nutrients. In 2003, the World Dairy Federation has es...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 吴秀英李洪亮母智深陈伟李树森
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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