Gamma-reanal containing brown fermented milk base material, milk beverage and preparation methods thereof

A technology of aminobutyric acid and fermented milk, which is applied in the directions of dairy products, milk preparations, and applications, can solve the problems of long sterilization time, high cost of adding, and inability to apply.

Active Publication Date: 2012-08-08
BRIGHT DAIRY & FOOD
View PDF5 Cites 14 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the long sterilization time and high equipment occupation in the production of brown milk drinks in the prior art, the high cost of external addition of gamma-aminobutyric acid in food, or the production of gamma-aminobutyric acid When t

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] 1. The preparation method of the brown fermented milk base material containing γ-aminobutyric acid:

[0060] (1) Mix fresh milk, glucose and sodium glutamate at 45°C for 30 minutes until uniformly mixed, and carry out two-stage homogenization at 60°C, wherein the pressure of the first-stage homogenization is 15MPa, and the pressure of the second-stage homogenization is 5MPa, to obtain Feed liquid B, containing the glucose of 150g / L and the sodium glutamate of 7g / L in this feed liquid B;

[0061] (2) The material liquid B was sterilized at 90-95°C for 60 minutes, and the Maillard reaction was carried out at the same time, and cooled to 32°C;

[0062] (3) inoculate the starter ABT-5, the inoculum size is 1×10 6 cfu / mL, ferment at 32°C for 72 hours to obtain a brown fermented milk base material containing 4-5 g / L of γ-aminobutyric acid.

[0063] 2, the preparation method of brown fermented milk beverage:

[0064] ①Mix pectin, white sugar and water at 70°C for 30 minutes...

Embodiment 2

[0068] 1. The preparation method of the brown fermented milk base material containing γ-aminobutyric acid:

[0069] (1) Reconstitute the skimmed milk powder and water at a mass ratio of 1:7, mix the reconstituted milk, fructose and sodium glutamate at 40°C for 40 minutes until evenly mixed, and carry out secondary homogenization at 65°C. Mass pressure is 17MPa, and secondary homogeneous pressure is 3MPa, obtains feed liquid B, contains the fructose of 60g / L and the sodium glutamate of 10g / L in this feed liquid B;

[0070] (2) The material liquid B was sterilized at 115°C for 10 minutes, and the Maillard reaction was carried out at the same time, and cooled to 42°C;

[0071] (3) Inoculate the starter choozit Lh100, the inoculum size is 1×10 7 cfu / mL, ferment at 42°C for 96 hours to obtain a brown fermented milk base material containing 5-6 g / L of γ-aminobutyric acid.

[0072] 2, the preparation method of brown fermented milk beverage:

[0073] ①'Premix 700g of raw material C...

Embodiment 3

[0077] 1. The preparation method of the brown fermented milk base material containing γ-aminobutyric acid:

[0078] (1) Mix fresh milk, glucose and sodium glutamate at 50°C for 35 minutes until uniformly mixed, and carry out two-stage homogenization at 60°C, wherein the pressure of the first-stage homogenization is 17MPa, and the pressure of the second-stage homogenization is 8MPa. Feed liquid B, containing the glucose of 100g / L and the sodium glutamate of 8g / L in this feed liquid B;

[0079] (2) The material liquid B was sterilized at 95°C for 120 minutes, and the Maillard reaction was carried out at the same time, and cooled to 30°C;

[0080] (3) Inoculate the starter Yo-mix 883, the inoculum size is 1×10 6 cfu / rmL, ferment at 30°C for 84 hours to obtain a brown fermented milk base material containing 5-6 g / L of gamma-aminobutyric acid.

[0081] 2, the preparation method of brown fermented milk beverage:

[0082] ①'Premix 800g of raw material C: white sugar, water, and so...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a gamma-reanal containing brown fermented milk base material and a preparation method thereof. The preparation method comprises the steps of: (1) mixing a raw material A uniformly and homogenizing to obtain a material liquid B, wherein the raw material A comprises monosaccharide, sodium glutamate and raw milk, and the material liquid B contains the sodium glutamate accounting for 7-10 g/L and the monosaccharide accounting for 60-150 g/L; (2) sterilizing the material liquid B at 90-95 DEG C for 60-120 min or sterilizing the material liquid B at 115-120 DEG C for 10-20 min; meanwhile, performing Maillard reaction and cooling; (3) grafting a leavening agent for fermentation so as to obtain the gamma-reanal containing brown fermented milk base material, wherein the fermentation time lasts for 72 h to 96 h; the leavening agent is satisfied with the condition that the raw milk is added with 10 g/L sodium glutamate and is grafted with the leavening agent according to a grafting amount of 1*106 cfu/mL, and the yield of the gamma-reanal after 72 hours fermentation is not less than 4 g/L. The preparation method greatly shortens the sterilization time. The brown fermented milk beverage prepared by using the gamma-reanal containing brown fermented milk base material has the advantages of being good in mouth feeling and flavor, containing a plenty of gamma-reanal, adding functionality and health protection property of milk products and making up the situation that the natural gamma-reanal is relatively high in price and is limited to application.

Description

technical field [0001] The invention relates to a brown fermented milk base material containing gamma-aminobutyric acid, a preparation method thereof, and a brown fermented milk beverage and a preparation method thereof. Background technique [0002] γ-aminobutyric acid (GABA for short) is a natural functional non-protein amino acid that is widely found in tea, radish leaves, crustaceans, mammals and other animals and plants. γ-aminobutyric acid in the human body not only acts as an inhibitory neurotransmitter, but exists in high concentrations in the central nervous system, and also exists in peripheral organs such as the intestinal tract. γ-aminobutyric acid is a physiologically active ingredient that can activate glucose metabolism in the brain, reduce blood ammonia, anticonvulsant, lower blood pressure, enhance brain vitality, increase neurotrophy, enhance long-term memory, promote growth hormone secretion, activate kidney function, Liver function, improve important phy...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/13
Inventor 韩梅徐致远刘振民于鹏沈玲周杰王豪廖文艳应杰
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap