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Active lactobacillus plantarum drink and preparation method thereof

A technology for Lactobacillus plantarum and beverages, which is applied to dairy products, milk preparations, applications, etc., can solve problems such as difficulty in meeting the industrial application requirements of Lactobacillus plantarum, and achieve the effects of obvious probiotic functions, unique flavor and refreshing taste.

Active Publication Date: 2012-10-10
武汉光明乳品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Articles "Study on Growth Limiting Factors of Lactobacillus plantarum ST-III in Skim Milk System" [Chen Shuai et al., Food and Fermentation Industry, 2008, 34 (10): 53-57], "Effective Exogenous Additive Fish Peptone Group Research on Fractionation and Separation of Fractions of Lactobacillus plantarum [Chen Shuai et al., Dairy Science and Technology, 2010, 4: 201-204] studied the promotion effect of different protein components in fish peptone on the fermentation of Lactobacillus plantarum in milk. It has certain positive significance in the application and industrialization of Lactobacillus plantarum, but its acidity in 24 hours of fermentation is only 60°T, which is still difficult to meet the industrial application requirements of Lactobacillus plantarum

Method used

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  • Active lactobacillus plantarum drink and preparation method thereof
  • Active lactobacillus plantarum drink and preparation method thereof
  • Active lactobacillus plantarum drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-4

[0058] (1) Preparation and sterilization of fermented milk base material: Add 97 grams of fructose syrup, 3 grams of yeast powder FM802 and manganese salt with a final concentration of 10 ppm (calculated as elemental manganese, gluconic acid Manganese), stir well, mix evenly, sterilize at 95°C for 90 minutes, and cool to 37°C;

[0059] (2) Base material fermentation: As shown in Table 1, add different starters to the fermented milk base material, ferment at 37°C, measure the titrated acidity and plantaractobacillus content after 24 hours and 48 hours, see Table 2;

[0060] Table 1 Different starter inoculation methods

[0061]

[0062] CFU: colony-forming unit, colony forming unit.

[0063] A certain amount of diluted bacterial solution is poured or coated, and the microbial single cells in it are dispersed on the agar plate one by one. After culturing, each living cell forms a colony. Unlike the conventional measurement of the number of microorganisms using a microscope, i...

Embodiment 5

[0078] (1) Preparation of fermented milk base material: Add 96 grams of fructose syrup, 3 grams of yeast powder FM802 and manganese salt with a final concentration of 5 ppm (calculated as elemental manganese, manganese gluconate) to 501 grams of fresh skim milk, stir well, and mix Evenly, sterilize at 95°C for 90 minutes, then cool to 37°C;

[0079] (2) Base material fermentation: add Lactobacillus plantarum ST-Ⅲ (5×10 6 CFU / g), fermented at 39°C to a titrated acidity of 120°T;

[0080] (3) Sugar solution preparation and sterilization: Dissolve 60 grams of white sugar and 5 grams of WHGM-1 stabilizer in 334.5 grams of purified water, sterilize at 95°C for 5 minutes, and cool to below 10°C for later use;

[0081] (4) Beverage preparation: Mix 600 grams of fermented milk base material with 399.5 grams of sterilized and cooled sugar liquid, 0.5 grams of yogurt flavor HBS659, homogenize at 25°C and 20MPa, cool down to 5°C by cooling, and fill , refrigerated, to get 1000 grams of...

Embodiment 6

[0084] (1) Preparation of fermented milk base material: Add 48 grams of fructose syrup, 2 grams of yeast powder FM802 and manganese salt with a final concentration of 10 ppm (calculated as elemental manganese, manganese gluconate) to 350 grams of fresh skim milk, stir well, and mix Evenly, sterilize at 95°C for 90 minutes, then cool to 37°C;

[0085] (2) Base material fermentation: add Lactobacillus plantarum ST-Ⅲ (5×10 6 CFU / g), Streptococcus thermophilus TA45 (1×10 6 CFU / g), fermented at 42°C to a titrated acidity of 160°T;

[0086] (3) Sugar solution preparation and sterilization: Dissolve 100 grams of white sugar and 4 grams of AMD-8 stabilizer in 495 grams of purified water, sterilize at 95°C for 5 minutes, and cool to below 10°C for later use;

[0087] (4) Beverage preparation: Mix 400 grams of fermented milk base material with 599 grams of sterilized and cooled sugar solution and 1 gram of yogurt flavor HBS659, homogenize at 25°C and 20MPa, cool down to 5°C by cooling...

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Abstract

The invention discloses an active lactobacillus plantarum drink and a preparation method thereof and belongs to the technical field of microbial fermentation and food processing. The active lactobacillus plantarum drink comprises the following components in percentage by mass: 30.0-60.0% of fermented milk base material, 6.0-12.0% of white granulated sugar, 0.3-0.5% of stabilizing agent, 0.01-0.1%of food flavour, and 27.5-63.69% of purified water. The fermented milk base material comprises the following components in percentage by mass: 83.5-91.8% of skimmed milk, 8-16% of high fructose syrup, 0.1-0.5% of yeast powder and / or biologically active peptide, and 0.3-1.2 ppm of manganese salt, wherein a leavening agent is lactobacillus plantarum which is 106-107 CFU / g, or is lactobacillus plantarum and streptococcus thermophilus which are 106-107 CFU / g respectively. The active lactobacillus plantarum drink requires a shorter fermentation time, is high in lactobacillus plantarum content, hasobvious probiotic function, has a patalale sweet and sour taste, and has a distinctive flavor and a fresh and cool mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation and food processing, and in particular relates to an active plant lactobacillus drink and a preparation method thereof. Background technique [0002] Active probiotics can not only alleviate lactose intolerance, but also contain fully degraded small molecular proteins and peptides, which can promote the digestion and absorption of milk protein; therefore, the intestine-regulating function of active probiotic drinks is gradually recognized and welcomed by consumers . [0003] However, it cannot be ignored that in active probiotic drinks, the type and quantity of active probiotics will obviously affect the probiotic function and health care effect of the drink. Active probiotics include most lactic acid bacteria, such as common lactic acid bacteria, Streptococcus thermophilus used in yogurt, Lactobacillus bulgaricus, etc. When passing through the human digestive tract, most of them a...

Claims

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Application Information

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IPC IPC(8): A23C9/123
Inventor 马成杰马爱民刘振民龚广予华宝珍杜昭平
Owner 武汉光明乳品有限公司
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