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Probiotics fermentation milk

A technology of probiotics and fermented milk, applied in the field of probiotics fermented milk and its preparation, can solve the problems of low efficacy and inability to colonize the intestines in large quantities, and achieve the effects of promoting growth and value-added, good immunity and high activity

Active Publication Date: 2012-10-17
CHONGQING TIANYOU DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current situation is that most of the beneficial bacteria in fermented milk have died before reaching the intestinal tract, and they cannot colonize the intestinal tract in large quantities, and their efficacy is greatly reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The invention can ensure the experimental data that the number of live bacteria maintains a relatively high level within the shelf life.

[0022] In Table 1, on the basis of Group 1, Group 2, Group 3, and Group 4 were inoculated with Lactobacillus fermentum and Lactobacillus gasseri, fermented for 4 hours, and stored at 4°C for 4 weeks.

[0023] Table 1

[0024]

[0025] It can be seen that the number of probiotics in the fermented milk inoculated with Lactobacillus fermentum and Lactobacillus gasseri remained at a high level within 4 weeks.

Embodiment 2

[0027] A. Mix 90wt% fresh milk, 8wt% sucrose and 1wt% fructooligosaccharide, add 1wt% phytosterol, mix evenly, carry out vacuum degassing treatment, temperature 65°C, vacuum degree 0.5bar; preheat to 60°C , with a pressure of 15mpa for homogenization; sterilize at 95-℃ for 5 minutes, and cool to 40℃.

[0028] B. Carry out strain inoculation under sterile conditions, first inoculate Lactobacillus bulgaricus and Streptococcus thermophilus, then inoculate Lactobacillus fermentum and Lactobacillus gasseri after 30 minutes, the inoculation amount of Lactobacillus fermentum is 5DCU / 100kg, the inoculation amount of Lactobacillus gasseri 6DCU / 100kg, Lactobacillus bulgaricus inoculation amount 6DCU / 100kg, Streptococcus thermophilus inoculum amount 9DCU / 100kg; stir at 50 rpm for 5min, keep warm at 40°C for fermentation.

[0029] C. When the acidity of the fermented milk reaches 60°T, cool it to 4°C with ice water, stir for 4 minutes at a stirring speed of 50 rpm; cool down to 20°C, fill...

Embodiment 3

[0046] A. Mix 94wt% fresh milk, 4.9wt% sucrose and 0.5wt% fructooligosaccharide, add 0.6wt% phytosterol, mix evenly, carry out vacuum degassing treatment, temperature 75 ° C, vacuum degree 0.7 bar; preheat Homogenize at 65°C with a pressure of 20mpa; sterilize at 98°C for 5 minutes, and cool to 45°C.

[0047] B. Carry out strain inoculation under aseptic condition, first inoculate Lactobacillus bulgaricus and Streptococcus thermophilus, inoculate Lactobacillus fermentum and Lactobacillus gasseri after 30-60min, the inoculum amount of Lactobacillus fermentum is 10DCU / 100kg, described Grassella The inoculation amount of Lactobacillus 5-8DCU / 100kg, the inoculation amount of Lactobacillus bulgaricus 7DCU / 100kg, the inoculation amount of Streptococcus thermophilus 11DCU / 100kg; stir at 50-80 rpm for 5min, keep warm at 45°C for fermentation.

[0048] C. When the acidity of fermented lactic acid reaches 60°T, cool it to 6°C with ice water, stir for 6 minutes at a stirring speed of 60 ...

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Abstract

The present invention provides a probiotics fermentation milk. According to the present invention, match of flora and nutrients, and reasonable material use amount ratio are adopted to effectively improve field planting effects of probiotics in intestinal tract, probiotics activity is provided, and health effects of good taste, immunity improving and cholesterol lowering are provided.

Description

technical field [0001] The invention relates to probiotic fermented milk and a preparation method thereof. Background technique [0002] Fermented milk is a kind of milk product made by using milk as raw material, adding beneficial bacteria (starter) to milk after pasteurization, and then fermenting. Fermented milk not only retains the advantages of milk, but also maximizes its strengths and avoids its weaknesses through processing in some aspects, becoming a nutritional and health product more suitable for human beings. Compared with milk, fermented milk has the advantages that nutrients are more easily absorbed by the body, and lactic acid bacteria are beneficial to the intestines. In particular, the health effects on the intestinal tract are increasingly recognized and accepted by consumers. But in fact, commercially available fermented milk has very limited effects on intestinal health. Because the beneficial bacteria in fermented milk must pass through gastric acid a...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 胡刚王小花陈红周鑫
Owner CHONGQING TIANYOU DAIRY
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