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Method utilizing Lactobacillus rhamnosus GG to ferment peanut yogurt

A technology of Lactobacillus rhamnosus and peanuts, applied in dairy products, milk preparations, applications, etc., can solve the problems of discounted nutritional value of yogurt products, low content of lactic acid bacteria, etc., to achieve enhanced self-immunity, strong activity, balance and Effects on gastrointestinal function

Inactive Publication Date: 2012-10-31
谷神生物科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Products that ferment soybeans into yogurt have appeared on the market, and there are also attempts to ferment peanuts into yogurt, but the strains used are all first-generation strains. This type of lactic acid bacteria has high requirements for ambient temperature, and the current cold chain is not perfect And in the case of a long transportation process, the post-acidification of yogurt products is serious, and the death of lactic acid bacteria is accelerated after excessive acidification, so that the content of lactic acid bacteria in the later stage of yogurt products is low, and the nutritional value of yogurt is mainly related to active lactic acid bacteria that are beneficial to the human body. When the intake of lactic acid bacteria is low, it is difficult to play a role in human health, so the nutritional value of yogurt products is greatly reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Ingredients

[0018] Fresh milk 500g, peanut milk 395g, sucrose 50g, LGG bacteria 30g, pectin 1g, gelatin 1g, sucrose ester 2g, aspartame 1g, process water 20g;

[0019] 2. Homogenization and sterilization

[0020] Dissolve sucrose, pectin, gelatin, sucrose esters and aspartame in process water in advance, add them together with peanut milk into fresh milk, stir evenly, heat to 60°C, homogenize under 30MPa pressure for 5min, then The material was placed in a constant temperature water bath, kept at 90°C for 10 minutes for sterilization, and cooled to 37°C;

[0021] 3. Vaccination

[0022] Take LGG bacteria in a clean bench or other aseptic environment, add it to the mixture, and stir to mix;

[0023] 4. Fermentation

[0024] Fill the mixed material into the sterilized mold. The mold must be hard and not easily deformed to ensure that the solidified state of the yogurt is not damaged. Seal the mold and place it at 37°C for 8 hours. The pH of the end product of fer...

Embodiment 2

[0027] 1. Ingredients

[0028] Fresh milk 430g, peanut milk 400g, sucrose 80g, LGG bacteria 60g, pectin 1g, gelatin 1g, sucrose ester 2g, aspartame 1g, process water 25g;

[0029] 2. Homogenization and sterilization

[0030] Dissolve sucrose, pectin, gelatin, sucrose esters and aspartame in process water in advance, add them together with peanut milk into fresh milk, stir evenly, heat to 70°C, homogenize under 20MPa pressure for 10min, then Place the material in a constant temperature water bath, sterilize at 95°C for 5 minutes, and cool to 43°C;

[0031] 3. Vaccination

[0032] Take LGG bacteria in a clean bench or other aseptic environment, add it to the mixture, and stir to mix;

[0033] 4. Fermentation

[0034] Fill the mixed material into the sterilized mold. The mold must be hard and not easily deformed to ensure that the solidified state of the yogurt is not damaged. Seal the mold and place it at 45°C for 6 hours. The pH of the end product of fermentation It is 4.4...

Embodiment 3

[0037] 1. Ingredients

[0038] Fresh milk 480g, peanut milk 370g, sucrose 70g, LGG bacteria 50g, pectin 1g, gelatin 1g, sucrose ester 2g, aspartame 1g, process water 25g;

[0039] 2. Homogenization and sterilization

[0040] Dissolve sucrose, pectin, gelatin, sucrose esters and aspartame in process water in advance, add them together with peanut milk into fresh milk, stir evenly, heat to 65°C, homogenize under 25MPa pressure for 7min, then The material was placed in a constant temperature water bath, kept at 92°C for 8 minutes for sterilization, and cooled to 40°C;

[0041] 3. Vaccination

[0042] Take LGG bacteria in a clean bench or other aseptic environment, add it to the mixture, and stir to mix;

[0043] 4. Fermentation

[0044] Fill the mixed material into the sterilized mold. The mold must be hard and not easily deformed to ensure that the solidified state of the yogurt is not damaged. Seal the mold and ferment for 7 hours at 40°C. The pH of the end product of ferme...

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PUM

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Abstract

The invention discloses a method utilizing Lactobacillus rhamnosus GG (LGG) to ferment peanut yogurt. The method comprises the steps of homogenizing, disinfecting, inoculating and fermenting 43-50 percent of fresh milk, 33-40 percent of peanut milk, 5-8 percent of cane sugar, 3-6 percent of LGG, 0.1 percent of pectin, 0.1 percent of gelatin, 0.2 percent of sucrose ester, 0.1 percent of Aspartam and 2-3 percent of process water, so that yogurt is prepared finally. As the LGG, the streamlined third generation of probiotics has higher nutritional value and longer life, the nutritional value of the yogurt product is greatly improved.

Description

technical field [0001] The invention relates to a method for preparing dairy products, in particular to a method for fermenting peanut yogurt by using Lactobacillus rhamnosus. Background technique [0002] Yogurt has long been loved by the public, and research on various plant protein yogurts has been in full swing in recent years. Products that ferment soybeans into yogurt have appeared on the market, and there are also attempts to ferment peanuts into yogurt, but the strains used are all first-generation strains. This type of lactic acid bacteria has high requirements for ambient temperature, and the current cold chain is not perfect And in the case of a long transportation process, the post-acidification of yogurt products is serious, and the death of lactic acid bacteria is accelerated after excessive acidification, so that the content of lactic acid bacteria in the later stage of yogurt products is low, and the nutritional value of yogurt is mainly related to active lac...

Claims

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Application Information

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IPC IPC(8): A23C9/123
Inventor 李世伟王建忠高建勇韩建光
Owner 谷神生物科技集团有限公司
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