Fermented milk rich in lactobacillus plantarum and manufacturing method thereof

A technology of Lactobacillus plantarum and fermented milk, applied in dairy products, milk preparations, applications, etc., can solve the problems of weak ability to decompose protein, etc., and achieve the effect of rich nutrition, good taste, and high content of active Lactobacillus plantarum

Active Publication Date: 2012-10-10
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since Lactobacillus plantarum is an auxotrophic strain and has weak ability to decompose

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0053] Example 1

[0054] (1) Product ingredients: 52 grams of white granulated sugar, 3 grams of yeast extract FM802 and a final concentration of 0.3 ppm were added to 945 grams of full-fat reconstituted milk (12% reduction, that is, containing 12% of milk dry matter by mass). manganese salt (calculated as manganese element, manganese gluconate), stir well and mix well;

[0055] (2) Homogeneous sterilization: preheat the prepared feed liquid to heat up, after homogenizing at 65°C and 20MPa, sterilize in a 95°C water bath for 5 minutes, and cool to 37°C;

[0056] (3) Product fermentation: under aseptic conditions, Lactobacillus plantarum ST-III and Streptococcus thermophilus STbody3 were 1.0×10 6 After the amount of CFU / g was inoculated and mixed evenly, the fermentation was carried out at 37°C, and the fermentation was terminated when the lactic acid degree of the fermentation was measured in real time to 70°T.

[0057] (4) Cooling, sub-packaging, refrigeration: place the f...

Example Embodiment

[0059] Example 2

[0060] (1) Product ingredients: Add 0.2 g of sucralose, 2.0 g of yeast extract FM802 and manganese salt (in terms of manganese element, manganese gluconate) with a final concentration of 1.0 ppm to 997.8 g of raw milk, stir well, mix uniform;

[0061] (2) Homogeneous sterilization: preheat the prepared feed liquid to heat up, after homogenizing at 60°C and 22MPa, sterilize in a 95°C water bath for 5 minutes, and cool to 37°C;

[0062] (3) Product fermentation: Under sterile conditions, Lactobacillus plantarum was 6 CFU / g, Streptococcus thermophilus ST465.0×10 6 After the amount of CFU / g was inoculated and mixed evenly, the fermentation was carried out at 37°C, and the fermentation was terminated when the lactic acid degree of the fermentation was measured in real time to 95°T.

[0063] (4) Cooling, sub-packaging, and refrigeration: place the finished sample in an ice-water bath and cool it to a temperature of 18° C. Use the FW30 agitator of FLUKO company ...

Example Embodiment

[0065] Example 3

[0066] (1) Product ingredients: 100 grams of high fructose syrup F42, 4 grams of yeast extract FM802, 1 gram of egg yolk polypeptide and manganese salt (calculated as elemental manganese, manganese sulfate) with a final concentration of 1.2 ppm were added to 895 grams of raw milk. , stir well and mix evenly;

[0067] (2) Homogeneous sterilization: preheat the prepared feed liquid to heat up, after homogenizing at 70°C and 18MPa, sterilize in a 95°C water bath for 5 minutes, and cool to 37°C;

[0068] (3) Product fermentation: Under aseptic conditions, Lactobacillus plantarum was 1.0×10 by ST-III 7 CFU / g, Streptococcus thermophilus ST46 1.0×10 6 After the amount of CFU / g was inoculated and mixed evenly, the fermentation was carried out at 39°C, and the fermentation was terminated when the lactic acid degree of the fermentation was measured in real time to 95°T.

[0069] (4) Cooling, sub-packaging, and refrigeration: place the finished sample in an ice-wa...

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Abstract

The invention discloses fermented milk rich in lactobacillus plantarum and a manufacturing method thereof. In the preparation process of the fermented milk, manganese salts and one or two of raw milk, sweeteners, yeast extract and bioactive peptides serve as raw materials. The fermented milk is prepared by fermentation with lactobacillus plantarum and streptococcus thermophilus serving as leavening agents, the inoculation amount of lactobacillus plantarum is 106-107CFU/g, and the inoculation amount of streptococcus thermophilus is 106-107CFU/g. The fermented milk rich in lactobacillus plantarum is rich in nutrition and good in taste, the manufacturing method is simple and practical, content of active lactobacillus plantarum in the fermented milk is high, prebiotics functions of adjusting intestinal flora balance and regulating intestinal tract and the like can be effectively achieved after eating, and the fermented milk has great market application potential and economic value.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation and food processing, and in particular relates to functional fermented milk rich in plantaractobacillus and a manufacturing method thereof. Background technique [0002] Fermented dairy products are loved by ordinary consumers due to their high nutritional value, alleviating lactose intolerance, delicate taste and unique flavor, and their output is also growing at an average annual rate of about 25%. At present, the starter used in the large-scale production of fermented milk in my country is mainly composed of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus. The lactic acid bacteria in this kind of fermented milk products are not resistant to gastric acid and bile. After passing through the human digestive tract, most of the bacteria are destroyed by the digestive juice, and the survival rate is only 0.01-0.065%. Therefore, this kind of products play a rol...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13
Inventor 马成杰龚广予刘振民杜昭平华宝珍徐爱才徐志平
Owner BRIGHT DAIRY & FOOD
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