Probiotic milk and preparation method thereof

A technology of probiotic milk and probiotics, applied in dairy products, milk preparations, applications, etc., can solve problems such as undrinkable, protein denaturation and precipitation, and poor product tissue status, and achieve the effect of protein denaturation and multi-nutrition

Active Publication Date: 2013-03-20
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the deficiencies of protein denaturation and precipitation, poor product tissue state, and undrinkable defects when adding fermented milk base material to neutral milk, and to provide a kind of probiotic milk and its preparation method. The milk starter has low cost, high content of probiotics, and rich in probiotics metabolic physiologically active ingredients

Method used

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  • Probiotic milk and preparation method thereof
  • Probiotic milk and preparation method thereof
  • Probiotic milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] (1) Preparation of composition A:

[0063] Probiotic fermentation: 60 kg of skim milk that passed the antibiotic residue test was sterilized at 96°C for 90 minutes, cooled to 37°C, and then added with 1.8 grams of Lactobacillus casei 01 strain, kept and fermented to a titrated acidity of 240°T to obtain a fermented milk base;

[0064] Nutritional enhancer addition: mix 60 kg of fermented milk base material with 0.5 kg of food-grade sterilized calcium carbonate, and stir evenly to obtain composition A;

[0065] (2) Preparation of composition B:

[0066] Mix 938 kg of raw milk with 1.5 kg of sodium tripolyphosphate, homogenize at 65 °C and 20 MPa, pasteurize at 75 °C for 15 seconds, and cool to 5 °C to obtain composition B;

[0067] (3) mixing:

[0068] Mix and stir the composition A prepared in step (1) and the composition B prepared in step (2) until they are evenly mixed to obtain probiotic milk;

[0069] (4) Product filling and refrigeration:

[0070] Fill the pro...

Embodiment 2

[0080] (1) Preparation of composition A:

[0081] Probiotic fermentation: Mix skim milk powder and purified water according to the formula in Table 4 to prepare reconstituted skim milk, then mix with fructose syrup F42, sterilize at 97°C for 120 minutes, cool to 37°C, and insert L.casei LC2W bacteria Seed 2.5 grams, insulated and fermented to a titrated acidity of 160°T, to obtain a fermented milk base;

[0082] Nutritional enhancer addition: mix the fermented milk base material with 1 kg of sterilized food-grade calcium carbonate, and stir evenly to obtain composition A;

[0083] (2) Preparation of composition B:

[0084] Mix 897.5 kg of raw milk with 1.5 kg of sodium citrate, homogenize at 65°C and 20 MPa, pasteurize at 75°C for 15 seconds, and cool to 5°C to obtain composition B;

[0085] (3) mixing:

[0086] Mix and stir the composition A prepared in step (1) and the composition B prepared in step (2) until they are evenly mixed to obtain probiotic milk;

[0087] (4) P...

Embodiment 3

[0098] (1) Preparation of composition A:

[0099] Probiotic fermentation: 120 kg of raw milk that passed the antibiotic residue test was homogenized at 65°C and 20 MPa, then sterilized at 95°C for 10 minutes, cooled to 39°C, and then added with 6 grams of Lactobacillus acidophilus NCFM starter, and kept for fermentation until Titration acidity 95°T;

[0100] Nutritional enhancer addition: mix the fermented milk base material with 0.5 kg of sterilized food-grade calcium carbonate, and stir evenly to obtain composition A;

[0101] (2) Preparation of composition B:

[0102] Mix 874.4 kg of raw milk, 0.5 kg of sodium tripolyphosphate, 3 kg of microcrystalline cellulose, 0.5 kg of glyceryl monostearate, 0.1 kg of aspartame and 1 kg of HBS749 milk essence, heat up to 60°C and stir to dissolve Thickener and emulsifier, homogenized at 65°C and 20MPa, pasteurized at 75°C for 15s, cooled to 5°C to obtain composition B;

[0103] (3) mixing:

[0104] Mix and stir the composition A pre...

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Abstract

The invention discloses probiotic milk and a preparation method thereof. The method comprises the steps that: (1) a fermented milk base material is mixed with a nutrition enhancer, such that a composition A is obtained; milk is mixed with an acidity regulating agent, and homogenization, sterilization, and cooling are carried out, such that a composition B is obtained; and (2) the composition A and the composition B are mixed and uniformly stirred, such that the probiotic milk is obtained. The invention also discloses the probiotic milk prepared with the above method. The probiotic milk has the advantages of low fermentation agent cost and high and stable probiotic content. The probiotic milk is rich in probiotic fermentation metabolic physiologically active substances, and contains mineral salt nutrition-enhancing substances.

Description

technical field [0001] The invention relates to a dairy product and a preparation method thereof, in particular to a probiotic milk and a preparation method thereof. Background technique [0002] Probiotics are living microorganisms that, when ingested in sufficient quantities, confer a functional health benefit on the host. In order to exert the function and effect of probiotics, it is very important to increase the number of probiotics and maintain the activity of probiotics. [0003] At present, the probiotic products on the market mainly include probiotic fermented milk, lactic acid bacteria acid milk drink, probiotic powder and other products. The probiotics in probiotic powder are basically in a dormant state, and their packaging and taste are like medicines, not to mention the color, aroma, and taste of food, and there are relatively large limitations in use. Probiotic fermented milk and probiotic fermented milk beverage products are sweet and sour and rich in physi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 马成杰龚广予孙克杰
Owner BRIGHT DAIRY & FOOD
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