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Selenium-rich corn lactobacillus milk beverage and the production process thereof

A technology of lactic acid bacteria milk drink and selenium-enriched corn, which is applied in the field of non-alcoholic beverages to achieve the effects of unique flavor, increasing selenium element and reducing adverse effects

Inactive Publication Date: 2008-02-06
湖南优蜜食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, there is no selenium-enriched corn lactic acid bacteria milk drink to be seen in the report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] Embodiment Take fresh sweet corn as raw material, first remove corn sundries such as corn leaves, stalks, etc., clean up, thresh, and discard corncobs to obtain 100 kg of corn kernels; add 100 kg of cold water; squeeze the corn kernels into juice, and then filter, Heat the filtrate to 90°C for gelatinization for 10 minutes, add α-amylase and liquefy at 88°C for 30 minutes, mix well and separate the excess water with a centrifuge to obtain 120 kg of corn juice for later use; the filter residue is sent to be processed into feed;

[0020] Take 100kg of fresh milk, filter, homogenize, pasteurize at 95°C, inoculate lactic acid bacteria at 42.5°C for 4 hours, and then ripen at 4°C for 12 hours to obtain 100kg of fermented milk for later use;

[0021] Add 15kg of sugar and 2kg of compound stabilizer to the prepared 100kg of fermented milk, stir and mix evenly, then add 33kg of spare corn juice and 60g of commercially available organic selenium nutrition enhancer for deployment,...

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PUM

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Abstract

The present invention discloses a corn lactobacillus milk drink rich in selenium and the production method thereof. The drink is made from the basic materials of both an acidophilus milk and a corn extract, which are added with an organic selenium, wherein the production method comprises the following procedures: firstly the corn extract is made, that is, the fresh sweet corn chosen as the raw material with the foreign materials being eliminated is washed clean, boiled with water, threshed, and compressed into juice, which undergoes filtration to produce the filtrate, which is added with alpha-amylase and heated to be fluidified, and then the excessive water is separated to obtain the corn extract prepared for the later use; secondly, the acidophilus milk is prepared with the routine method and; thirdly the corn lactobacillus milk drink rich in selenium is prepared, that is, the acidophilus milk added with sugar and a stabilizer is mixed even, the corn extract and the organic selenium are added, and then the preparation is carried out and the mixture is mixed evenly to obtain the product of the drink. The drink provided by the present invention combines the animal protein with the vegetable protein together and adds the selenium efficiently, thereby being in favor of the health of people; the drink has the specific flavor, faint scent and fresh taste, thereby being the pure natural drink meeting the needs of the modern people. The utility model is suitable for the processing enterprises of milk products with various scales.

Description

technical field [0001] The invention relates to a non-alcoholic drink, in particular to a selenium-rich drink, and further to a selenium-rich corn lactic acid bacteria milk drink. technical background [0002] Along with improving constantly of people's living standard, yogurt (being yogurt) is more and more subject to liking of people. Fermented yogurt drink is a healthy drink containing lactic acid bacteria, which can enhance digestion, increase appetite, enhance intestinal peristalsis and body metabolism, and regular drinking can improve human health. The carbohydrates, proteins, and free amino acids in yogurt are easier to digest and absorb, and the metabolism of cholesterol and fat is better than that of milk. Due to the fermentation of lactic acid bacteria, the bioactive substances in yogurt, such as organic acids, aromatic substances, antibiotics, SOD, extracellular polysaccharides, active enzymes, lactic acid bacteria proliferation factors and lactic acid bacteria, ...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23L1/304A23L1/10A23L33/125
Inventor 吴卫魏仲珊李坤
Owner 湖南优蜜食品科技有限公司
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