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Production method of fermented milk

A technology for fermented milk and fresh milk, applied in the directions of dairy products, applications, milk preparations, etc., can solve the problems of unacceptable, difficult and convenient manufacture of fermented milk, unable to achieve the probiotic function of various intestinal bacteria, and achieve inhibition of angiotensin The formation of cerebrovascular disease, the prevention of cerebrovascular disease, the effect of excellent health preservation effect

Inactive Publication Date: 2009-02-04
BRIGHT BIOTECH INT
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] 1. Since most lactic acid bacteria cannot produce internal spores, a large number of bacteria die after contact with gastric acid and bile acid, and the beneficial function of inhibiting intestinal bacteria cannot be achieved
[0009] 2. The conditions for the cultivation of lactic acid bacteria must be strictly controlled, and they must grow well at a specific temperature, and lactic acid bacteria are not resistant to high temperatures, and the finished products cannot be sterilized at high temperatures, resulting in products that cannot be stored for a long time and are prone to breed bacteria
This shortcoming is more obvious when users make fermented milk at home. It not only reduces the success rate of making fermented milk, but also makes it difficult for ordinary users to make fermented milk at home conveniently.
[0010] 3. Lactic acid bacteria fermented milk usually has a strong sour taste, which is not easy for the public to accept
[0011] This shows, above-mentioned existing fermented milk and manufacture method thereof, obviously still have inconvenience and defect, and urgently need to be further improved
In order to solve the above-mentioned problems, the relevant manufacturers have tried their best to find a solution, but no suitable design has been developed for a long time, and the general manufacturing method has no appropriate measures to solve the above-mentioned problems. This is obviously a problem. Issues that relevant industry players are eager to solve

Method used

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  • Production method of fermented milk
  • Production method of fermented milk
  • Production method of fermented milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Embodiment 1: Utilize Bacillus natto to make fermented milk

[0057] 1. Prepare Bacillus natto dry powder

[0058] In this embodiment, a dried Bacillus natto powder is used to provide Bacillus natto. The dry bacillus natto powder is dried commercially available natto and made into powder. One gram (g) of Bacillus natto dry powder includes 10 9 The colony forming unit (CFU), that is, the concentration of Bacillus natto dry powder that Bacillus natto adopts in the present embodiment is 1 * 10 9 CFU / g.

[0059] 2. Fermented low-fat fresh milk

[0060] Take 150 public pinches (ml) of commercially available low-fat fresh milk in an appropriate container, add one gram of the aforementioned dried Bacillus natto powder to prepare a Bacillus natto content of 6.67×10 6 CFU / ml of low-fat fresh milk. After stirring evenly, place at 37°C. Curdled milk is produced in the process of forming Bacillus natto fermented milk, and light green whey (whey or milk plasma) is produced. ...

Embodiment 2

[0062] Example 2: Making Bacillus natto fermented milk with different dosages of Bacillus natto and different temperatures

[0063] Put 150ml of low-fat fresh milk in a suitable container as one serving of low-fat fresh milk, with four servings of low-fat fresh milk as a group, and prepare four groups of 0.125 grams, 0.25 grams, 0.5 grams and 1.0 grams. In each serving of low-fat fresh milk in the 0.125-gram group, 0.125 grams of dry Bacillus natto powder was added. The remaining 0.25 g, 0.5 g, and 1.0 g groups were also added in the same manner to each portion of low-fat fresh milk with dry Bacillus natto powder.

[0064] By adding dried Bacillus natto powder, the concentration of Bacillus natto in a portion of low-fat fresh milk of the aforementioned four groups was adjusted to 8.33×10 5 CFU / ml, 1.67×10 6 CFU / ml, 3.33×10 6 CFU / ml and 6.67×10 6 CFU / ml. Next, place four parts of low-fat fresh milk in each group at 25°C (room temperature), 37°C, 45°C, and 60°C respectively...

Embodiment 3

[0070] Embodiment three: utilize skimmed milk powder to make natto fermented milk

[0071] Since many commercially available fermented milks mostly use skim milk powder as a raw material, this example uses skim milk powder to make skim fermented milk, and thereby explores the influence of different milk protein contents on the production of Bacillus natto fermented milk.

[0072] Please refer to Table 2, take 6g (milk protein 0.013g / ml), 12g (milk protein 0.026g / ml), 15g (milk protein 0.033g / ml), 18g (milk protein 0.040g / ml) of commercially available skim milk powder respectively , 21g (milk protein 0.046g / ml) and 24g (milk protein 0.054g / ml) were stirred evenly with warm boiled water and quantified to 150ml. 9 CFU), stirred evenly, placed at 37°C for cultivation, observed every hour, and recorded the time required for coagulation, the termination time was as in the aforementioned second embodiment, subject to the visual observation of whey. It has been observed that the high...

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Abstract

The invention relates to a method for manufacturing fermented milk, comprising the following steps: (1) bacillus natto is supplied; (2) a protein fluid is supplied, and the protein fluid is selected from the group of brewed liquid of (a) fresh milk, (b) milk powder and water and (c) soybean milk; (3) the bacillus natto is added into the protein fluid, and the content of the bacillus natto that is added into the protein fluid is between 8.33*10 <5> CFU / ml and 2*10 <9> CFU / ml; (4) the protein fluid that contains the bacillus natto is put into the temperature between 37 DEG C to 60 DEG C for 2 to 24 hours; and (5) the bacillus natto fermented milk is obtained. The invention also provides the fermented milk that is prepared by the method. The bacillus natto fermented milk that is made of bacillus natto of no toxin, no pathogenicity, high activity and capacity of acclimation has good probiotic effect, and as the bacillus natto fermented milk has no thick sour taste, without needing food additives, sucrose, fruit sugar, and the like for counteract the sour taste, thus complying with the principle of health preservation and health.

Description

technical field [0001] The invention relates to a method for producing fermented milk, in particular to a method for producing fermented milk with Bacillus subtilis. Background technique [0002] Based on the global trend of health preservation in recent years, people pay more attention to health than ever before. And due to the busy life of modern people, the demand for simple and easy-to-obtain health food is also increasing day by day. Among the existing health foods, fermented milk is a common and popular product. [0003] The so-called probiotics generally refer to beneficial microorganisms, which are mostly ingested as meals; common ones include yeast, lactic acid bacteria, etc. The above-mentioned fermented milk contains a large amount of probiotics, which can effectively inhibit the growth of harmful bacteria in the gastrointestinal tract, thereby helping to strengthen the stomach and intestines. It has a large consumer group around the world, and its functions on ...

Claims

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Application Information

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IPC IPC(8): A23C9/12
Inventor 吕方明林秀霞白佳真
Owner BRIGHT BIOTECH INT
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