Lactoferrin-rich active lactobacillus beverage and preparation method thereof

A technology of active lactic acid bacteria and lactoferrin, applied in the field of fermented dairy product processing, to achieve the effects of reducing production costs, good flavor and stability, and accelerating fermentation speed

Active Publication Date: 2011-06-22
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to overcome the negative impact of lactoferrin produced in the fermentation process, the present invention studies the impact of adding lactoferrin on the fermentation of lactic acid bacteria and the impact on product quality from multiple angles, and finds that adding a certain proportion of soybean protein powder and White sugar can solve the problem that lactoferrin inhibits the fermentation of lactic acid bacteria during the fermentation process. Furthermore, a large number of experiments have determined the best lactoferrin that can not only ensure a good fermentation state during the fermentation process of lactic acid bacteria, but also give the product a good quality. Ratio of protein, soybean protein powder and white sugar

Method used

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  • Lactoferrin-rich active lactobacillus beverage and preparation method thereof
  • Lactoferrin-rich active lactobacillus beverage and preparation method thereof
  • Lactoferrin-rich active lactobacillus beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1. Raw material formula

[0040] 1. Yogurt base (1 ton): 955 kg of whole milk; 10 kg of glucose; 3 kg of soybean protein powder; 30 kg of white sugar; 2 kg of lactoferrin; ): 250DCU.

[0041] 2. Beverage ratio (calculated by 1 ton): 400 kg of yogurt base; 160 kg of white sugar; 5 kg of CMC; 1.5 kg of pectin; the balance of water.

[0042] 2. Preparation method:

[0043] 1. Yogurt base:

[0044] Dissolve soybean protein powder, white sugar, and glucose in milk at 50°C; then homogenize at 50°C and 15MPa pressure, and sterilize at 90°C for 150 minutes; then cool to 36°C, add fermented strains for fermentation and lactoferrin Egg whites, stirred evenly, fermented at 36°C for 60 hours, stopped the fermentation when the titrated acidity reached 200°T, and obtained the yogurt base material, which was set aside.

[0045] 2. Milk beverage preparation method:

[0046] Mix white sugar and stabilizer evenly at 60°C, dissolve in water to obtain sugar liquid, sterilize at 85°C f...

Embodiment 2

[0050] 1. Raw material formula

[0051] 1. Yogurt base material (based on 1 ton): glucose 15 kg; soybean protein powder 5 kg; white sugar 40 kg; lactoferrin 1.5 kg; strain (Hansen L. casei-01) 250DCU; skimmed fresh milk margin.

[0052] 2. Beverage ratio (based on 1 ton): yogurt base 400 kg; white sugar 150 kg; pectin 4 kg; water balance.

[0053] 2. Preparation method:

[0054] 1. Yogurt base:

[0055] Dissolve soybean protein powder, white sugar, and glucose in milk at 55°C; then homogenize at 55°C and 20MPa pressure, and sterilize at 100°C for 120 minutes; then cool to 37°C, add fermented strains for fermentation and lactoferrin Egg whites, stirred evenly, fermented at 37°C for 55 hours, stopped the fermentation when the titrated acidity reached 190°T, and obtained the yogurt base material for later use.

[0056] 2. Milk beverage preparation method:

[0057] Mix white sugar and stabilizer evenly at 70°C, dissolve in water to obtain sugar liquid, sterilize at 95°C for 1...

Embodiment 3

[0061] 1. Raw material formula

[0062] 1. Yogurt base material (based on 1 ton): 25 kg of glucose; 7 kg of soybean protein powder; 50 kg of white sugar; 4 kg of lactoferrin; margin.

[0063] 2. Beverage ratio (based on 1 ton): yogurt base 250 kg; white sugar 130 kg; soybean polysaccharide 4 kg; water balance.

[0064] 2. Preparation method:

[0065] 1. Yogurt base:

[0066] Dissolve soybean protein powder, white sugar, and glucose in milk at 40°C; then homogenize at 40°C and 25MPa pressure, and sterilize at 110°C for 90 minutes; then cool to 43°C, add fermented strains for fermentation and lactoferrin Egg whites, stirred evenly, fermented at 43°C for 55 hours, stopped the fermentation when the titrated acidity reached 180°T, and obtained the yogurt base material for later use.

[0067] 2. Milk beverage preparation method:

[0068] Mix white granulated sugar and stabilizer evenly at 75°C, dissolve in water to obtain sugar liquid, sterilize at 105°C for 5 minutes, then coo...

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Abstract

The invention provides a lactoferrin-rich active lactobacillus beverage and a preparation method thereof. The preparation method comprises the following steps of: mixing soyabean protein powder, white granulated sugar and milk to prepare fermenting substrate liquid which comprises 0.3 to 1.5 percent of soyabean protein powder and 3 to 7 percent of white granulated sugar; homogenizing and sterilizing the fermenting substrate liquid; cooling to 36 to 43 DEG C; adding zymophyte and the lactoferrin; culturing the fermenting substrate liquid at the temperature of between 36 and 43 DEG C until the titratable acidity reaches 170 to 200 DEG T; stopping fermenting to obtain a yoghurt basic material; and diluting the yoghurt basic material to prepare the lactoferrin-rich active lactobacillus beverage. The soyabean protein powder and the white granulated sugar are added according to a certain ratio during fermentation, so that the problem that the lactoferrin inhibits the fermentation of lactobacillus, a good fermentation state during the fermentation is guaranteed, and the final product has good quality.

Description

technical field [0001] The present invention relates to an active lactic acid bacteria drink rich in lactoferrin and a preparation method thereof, in particular to a method of adding lactoferrin to a fermentation substrate and using lactic acid bacteria as a starter to prepare an active lactic acid bacteria drink and the prepared The obtained fermented milk drink belongs to the field of fermented milk product processing. Background technique [0002] Milk-containing beverage is a common nutritional beverage with rich taste and certain health functions, especially the fermented active lactic acid bacteria beverage, the active lactic acid bacteria contained in it can inhibit the growth of harmful bacteria in the intestinal tract and regulate the intestinal microecology. Balance and enhance the body's immunity. In particular, Lactobacillus casei, known as one of the "three beneficial bacteria for health", as a kind of probiotics, can tolerate the defense mechanism of the organ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 杨美清侯海峰吉日更张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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