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

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

Inactive Publication Date: 2010-05-26
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

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Embodiment Construction

[0019] Example Take fresh sweet corn as raw material, first remove corn sundries such as corn leaves, stalks, etc., clean, thresh, discard corn cobs to obtain 100kg corn kernels; add 100kg cold water; squeeze corn kernels into juice, then filter, The filtrate was heated to 90°C for gelatinization for 10min, and α-amylase was added and liquefied at 88°C for 30min. After mixing, the excess water was separated with a centrifuge to obtain 120kg of corn juice for use; the filter residue was sent to be processed into feed;

[0020] 100kg of fresh milk was taken, filtered, homogenized, pasteurized at 95°C, inoculated with lactic acid bacteria, fermented at 42.5°C for 4 hours, and post-cooked at 4°C for 12 hours to obtain 100kg of fermented milk, which was used for later use;

[0021] The 100kg fermented milk of preparation is added sugar 15kg and compound stabilizer 2kg, stir and mix, then add standby corn juice 33kg and commercially available organic selenium nutrient fortifier 60g t...

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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 seleniumare 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 thevegetable 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 present invention relates to non-alcoholic beverages, in particular, to selenium-enriched beverages, and further, to selenium-enriched corn lactobacillus milk beverages. technical background [0002] With the continuous improvement of people's living standards, yogurt (ie yogurt) is more and more popular. Fermented yogurt drink is a healthy drink containing lactic acid bacteria, which can enhance digestive function, promote appetite, enhance intestinal peristalsis and metabolism of the body. Regular drinking can improve human health. The carbohydrates, proteins and free amino acids of 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 biologically active substances in yogurt, such as organic acids, aromatic substances, antibiotics, SOD, extracellular polysaccharides, active enzymes, lactic acid bacteria proliferation factors and lactic ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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