Mulberry buffalo milk lactobacillus beverage and preparation method thereof

A lactic acid bacteria beverage, buffalo milk technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of low added value, unfavorable development of buffalo milk, etc., so as to reduce blood lipids, improve human immunity, and improve intestinal function. Effect

Inactive Publication Date: 2012-09-26
广西石埠乳业有限责任公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, Guangxi and other southern regions are vigorously developing milk buffalo breeding. The production of buffalo milk is constantly increasing, but most of them enter the market in the form of pure milk, and its added value is low, which is not conducive to the development of buffalo milk business in Guangxi. The deep processing and utilization of buffalo milk imperative

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] ⑴ Preparation of mulberry juice

[0039] ①. Cleaning of fresh mulberries: select purple mulberries with good color and full grains, and wash them with clean water on a sieve plate.

[0040] ②. Juicing and filtering: After squeezing the juice with a juicer, use a three-legged centrifuge for centrifugal filtration.

[0041] ③. Homogenization and sterilization: Homogenize at 65°C and pressure 25Mpa, then perform high-voltage pulse sterilization under the conditions of field strength 70kV / cm and pulse time 500us to obtain sterilized mulberry juice.

[0042] ⑵ Preparation of buffalo milk yogurt

[0043] ①. Buffalo milk pretreatment: 100Kg fresh buffalo milk → degassing → milk storage tank (temporary storage) → cooling.

[0044] ②. Homogenization: Homogenize at a temperature of 70°C and a pressure of 20Mpa.

[0045] ③. Sterilization: Under the conditions of field strength 70kV / cm and pulse time 1000us, high-voltage pulse sterilization is carried out.

[0046]④. Inoculatio...

Embodiment 2

[0055] ⑴ Preparation of mulberry juice

[0056] ① Cleaning of fresh mulberries: select purple mulberries with good color and full grains, and wash them with clean water on the sieve plate.

[0057] ② Juicing and filtering: After squeezing the juice with a juicer, use a three-legged centrifuge for centrifugal filtration.

[0058] ③ Homogenization and sterilization: Homogenize under the conditions of 60°C and pressure of 20Mpa, and perform high-voltage pulse sterilization under the conditions of field strength 40kV / cm and pulse time 1000us to obtain mulberry juice.

[0059] ⑵ Preparation of buffalo milk yogurt

[0060] ①Buffalo milk pretreatment: 100Kg→degassing→milk storage tank (temporary storage)→cooling.

[0061] ② Homogenization: Homogenize at a temperature of 65°C and a pressure of 20Mpa.

[0062] ③ Sterilization: Under the conditions of field strength 40kV / cm and pulse time 1500us, high-voltage pulse sterilization is carried out.

[0063] ④Inoculation fermentation: Th...

Embodiment 3

[0072] ⑴ Preparation of mulberry juice

[0073] ① Cleaning of fresh mulberries: select purple mulberries with good color and full grains, and wash them with clean water on the sieve plate.

[0074] ② Juicing and filtering: After squeezing the juice with a juicer, use a three-legged centrifuge for centrifugal filtration.

[0075] ③ Homogenization and sterilization: Homogenize at 60°C, pressure 20Mpa, conduct high-voltage pulse sterilization under the conditions of field strength 50kV / cm and pulse time 800us to obtain sterilized mulberry juice.

[0076] ⑵ Preparation of buffalo milk yogurt

[0077] ①Buffalo milk pretreatment: 100Kg→degassing→milk storage tank (temporary storage)→cooling.

[0078] ② Homogenization: Homogenize at a temperature of 65°C and a pressure of 20Mpa.

[0079] ③ Sterilization: High-voltage pulse sterilization is carried out under the conditions of field strength 50kV / cm and pulse time 1200us.

[0080] ④ Inoculation fermentation: The starter is mixed wi...

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PUM

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Abstract

The invention discloses a mulberry buffalo milk lactobacillus beverage which comprises the components of 10-15% of mulberry juice, 25-30% of buffalo milk yogurt, 1-5% of fructo-oligosaccharide, 0.05-0.2% of xanthan gum, 0.05-0.2% of pectin, 0.05-0.2% of CMC (carboxymethylcellulose), 0.03-0.04% of potassium sorbate, 5-10% of white granulated sugar, and the balance of water. A preparation method comprises the following steps of: carrying out purifying, homogenizing, sterilizing, inoculating and fermenting on fresh buffalo milk to obtain the buffalo milk yogurt; cleaning and juicing mulberries, and filtering and sterilizing to obtain the mulberry juice; mixing the buffalo milk yogurt, the mulberry juice, the fructo-oligosaccharide, the white granulated sugar and stabilizer; and performing homogenizing, high-temperature instant sterilizing, cooling and packing to obtain finished products. The lactobacillus beverage product is prepared from the buffalo milk yogurt regarded as 'king of milk' and the mulberries serving as raw materials; and the product has comprehensive nutritional value, good mouthfeel and functions of dredging intestinal canal, alleviating hangover, promoting digest, promoting fluid production to quench thirst and the like.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and relates to a lactic acid bacteria beverage, in particular to a mulberry buffalo milk lactic acid bacteria beverage. Background technique [0002] Mulberry fruit is also known as mulberry or mulberry fruit, which can be eaten or used as medicine. The mulberry fruit tastes sweet and sour, and contains a variety of essential amino acids and vitamins (B 1 , B 2 , C, D, E), glucose, fructose and other substances, which are rich in nutrition and comprehensive. In addition, mulberry fruit also has medicinal and health care functions. Traditional Chinese medicine believes that mulberry fruit has the functions of nourishing liver and kidney, nourishing blood and nourishing yin, removing freckles and prolonging life. It has the functions of improving eyesight, improving blood supply of skin (including scalp), moistening intestines, promoting digestion, and helping defecation, so it has the repu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 郑博强孙健张祖韬李昌宝陆银兰陆连晓阮丽琼李杰民李丽游向荣
Owner 广西石埠乳业有限责任公司
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