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Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application

A technology for fermented dairy products and raw material compositions, applied in dairy products, applications, milk preparations and other directions, can solve the problems of difficult fermentation preparation, inability to grow, slow growth of Lactobacillus plantarum, etc., and achieves expansion of species and balance of intestinal bacteria. Group, the effect of relieving lactose intolerance

Inactive Publication Date: 2011-06-22
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the defects in the prior art that Lactobacillus plantarum grows slowly or cannot grow in animal milk, and is difficult to ferment and prepare dairy products, and provides a raw material composition for fermented dairy products, and using the raw material The method for preparing fermented milk products from the composition and the fermented milk products produced therefrom, the present invention also provides the application of Lactobacillus plantarum in the preparation of fermented milk products

Method used

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  • Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application
  • Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application
  • Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Raw material composition of fermented dairy products: fresh milk 82%, Guangming Dairy Co., Ltd., protein 3.0%, fat 3.1%; tomato juice 10%; white sugar 7%; pectin 0.2%; modified starch 0.5%; plantaractobacillus 10% 6 cfu / mL.

[0046] Preparation method of fermented milk: heat fresh milk to 40-50°C, mix with white sugar, pectin, modified starch and tomato juice at high speed; preheat to 60-65°C, homogenize at 20MPa; sterilize at 90-95°C 5min; cool to 30~42℃, inoculate Lactobacillus plantarum 10 6 cfu / mL, heat preservation and fermentation for 6-8 hours; turn over the tank when pH=4.5, then cool to 10-20°C; fill at 10-20°C; store in cold storage (4-10°C).

[0047] When the fermented milk is stored at 4-10°C, the shelf life is 25 days. Lactobacillus plantarum was greater than 3×10 at the initial stage of storage 8 cfu / mL, Lactobacillus plantarum is greater than 2×10 at the end of the shelf life 7 cfu / mL.

Embodiment 2

[0049] Raw material composition of fermented dairy products: 87% of fresh milk, Guangming Dairy Co., Ltd., 3.0% of protein, 3.1% of fat; 5% of tomato juice; 7% of white sugar; 0.15% of pectin; 0.2% of gelatin; 0.4% of modified starch; Lactobacillus plantarum 10 6 cfu / mL, Bifidobacterium 10 6 cfu / mL.

[0050] Preparation method of fermented milk: heat fresh milk to 40-50°C, mix with white sugar, pectin, gelatin, modified starch and tomato juice at high speed; preheat to 60-65°C, homogenize at 20MPa; 90-95°C Sterilize for 5 minutes; cool to 30-42°C, inoculate Lactobacillus plantarum 10 6 cfu / mL, heat preservation and fermentation for 5-7 hours; turn over the tank when pH=4.5, then cool to 10-20°C; fill at 10-20°C; store in cold storage (4-10°C).

[0051] The shelf life of fermented milk is 30 days when stored at 4-10°C. Lactobacillus plantarum was greater than 1×10 in the initial stage of storage 8 cfu / mL, Lactobacillus plantarum is greater than 5×10 at the end of the shelf...

Embodiment 3

[0053] Raw material composition of fermented dairy products: reconstituted milk 27%, skimmed milk powder (New Zealand Fonterra Group) and water are reconstituted at a mass ratio of 1:7, protein in skimmed milk powder is 34%; fructose syrup 3%; white granulated sugar 12%; water 57.66%; Pectin 0.3%; Flavor 0.04%; Lactobacillus plantarum 10 6 cfu / mL.

[0054] The preparation method of the fermented milk beverage containing active probiotics: heating reconstituted milk to 40-50°C, adding fructose syrup; preheating to 60-65°C, homogenizing at 20MPa; sterilizing at 90-95°C for 90 minutes; 30~42℃, inoculate Lactobacillus plantarum 10 6 cfu / mL, heat-preserved and fermented for 72 hours; turn over the tank when pH=4.4, and then cool to 10-20°C to obtain pre-fermented milk; mix white sugar, water, thickener, sterilize (90-95°C, 5min), After cooling to 10-20°C, mix it with the above-mentioned pre-fermented milk in proportion, homogenize at 20MPa, add essence when filling at 10-20°C; th...

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Abstract

The invention discloses a raw material composition of a fermented dairy product, which comprises a milk raw material and a zymocyte strain; the milk raw material comprises the following compositions: animal milk, fruit and vegetable juice and a thickening agent; and the zymocyte strain is at least lactobacillus plantarum. The invention also discloses a method for preparing the fermented dairy product by the raw material composition of the fermented dairy product and the prepared fermented dairy product. The invention overcomes the defects in the prior art that lactobacillus plantarum grows slowly or can not grow in animal milk and can not be fermented to prepare dairy products; and the fermented dairy product provided by the invention contains lactobacillus plantarum and metabolites thereof, so the product facilitates the balance of intestinal microecology, is helpful to enhance body immunity, and has good flavor and mouthfeel. The invention further widens the application range of lactobacillus plantarum.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a fermented dairy product, a preparation method thereof, and a raw material composition for preparing the fermented dairy product. The invention also relates to the application of plantarum lactobacillus in the preparation of fermented milk products. Background technique [0002] Lactobacillus plantarum (lactobacillus plantarum) belongs to the genus Lactobacillus in the Lactobacillus family. It often exists in fermented vegetables and fruit juices, and most of them are isolated from plants. Lactobacillus plantarum inhibits the growth of pathogenic bacteria by competing with the ability of pathogenic bacteria to limit nutrients, regulates the composition of intestinal microecology, and forms a biological barrier. It is reported that Lactobacillus plantarum also has the effect of producing conjugated linoleic acid and lowering blood lipids. At the same time, through the effects of o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/137
Inventor 徐致远舒妹周凌华王荫榆陈卫郭本恒何楚莹周杰王建飞
Owner BRIGHT DAIRY & FOOD CO LTD
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