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Lactobacillus plantarum fermented milk and preparation method thereof

A technology of Lactobacillus plantarum and fermented milk, which is applied in the field of fermented milk, can solve problems such as the complex composition of fish peptone, the unclear active ingredients of Lactobacillus plantarum, and the difficulty in meeting the industrial application requirements of Lactobacillus plantarum, so as to improve and enhance the probiotic function The effect of human immunity

Active Publication Date: 2014-04-02
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

Article "Lactobacillus plantarum ST- Research on Growth Limiting Factors in Skim Milk System" [Chen Shuai et al., Food and Fermentation Industry, 2008, 34(10): 53-57], "Study on the Fractionation and Separation of Fish Peptone Components as an Effective Exogenous Additive" [Chen Shuai et al. 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, which has certain significance in the application and industrialization of Lactobacillus plantarum. Positive significance, but the composition of fish peptone is relatively complex, and its active ingredients that promote the growth and reproduction of Lactobacillus plantarum are not very clear. At the same time, the acidity after 24 hours of fermentation is only 60 oT, which is still difficult to meet the industrial application requirements of Lactobacillus plantarum

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] Example 1: Stirring type Lactobacillus plantarum fermented milk (one)

[0080] Stirring Lactobacillus plantarum fermented milk formula: raw milk (3.3% fat, 3.0% protein) 84.84%, F42 fructose syrup 15%, 0.02% valine, 0.02% leucine, 0.02% isoleucine, Glutamine 0.02%, methionine 0.02%, phenylalanine 0.02%, tyrosine 0.02%, guanine nucleotide 0.02%, Lactobacillus plantarum ST-Ⅲ inoculation amount 1.0×10 7 CFU / mL.

[0081] Preparation method: Add fructose syrup, nucleotides, and amino acids to raw milk at 40-50°C, and stir evenly; preheat the feed liquid, homogenize it at 65°C and 20MPa, and then heat-preserve and sterilize at 95°C for 10 minutes. Cool to 37°C; Press 1.0×10 7 The inoculum amount of CFU / mL is added to the homogeneous sterilized cooling feed liquid by adding Lactobacillus plantarum, and fermented at 37°C to a titrated acidity of 75oT; cooled with ice water and stirred the fermented milk to 20°C; filled the cooled fermented milk into the packaging container,...

Embodiment 2

[0083] Example 2: Agitated Lactobacillus plantarum fermented milk (Part 2)

[0084] Stirring Lactobacillus plantarum fermented milk formula: raw milk (fat 3.3%, protein 3.0%) 99.5%, sucralose 0.01%, valine 0.05%, leucine 0.05%, isoleucine 0.05%, glutamine 0.05%, methionine 0.05%, phenylalanine 0.05%, tyrosine 0.05%, uracil nucleotide 0.04%, pectin 0.1%, Lactobacillus plantarum ST-Ⅲ inoculation amount 5.0×10 6 CFU / mL, Streptococcus thermophilus TA45 inoculation volume 1.0×10 6 CFU / mL.

[0085] Preparation method: Add nucleotides, amino acids, and sucralose to raw milk at 40-50°C, and circulate and stir evenly; preheat the feed liquid to increase temperature, homogenize at 70°C and 18MPa, heat and sterilize at 95°C for 5 minutes, and cool to 39°C; according to Lactobacillus plantarum ST-Ⅲ 5.0×10 6 CFU / mL, Streptococcus thermophilus TA45 1.0×10 6 The inoculum amount of CFU / mL is added to the homogeneous sterilized cooling feed liquid, fermented at 39°C to a titrated acidi...

Embodiment 3

[0087] Example 3: Stirred Lactobacillus plantarum fermented milk (Part 3)

[0088] Stirring Lactobacillus plantarum fermented milk formula: low-fat milk (fat 1.4%, protein 3.1%) 98.5%, aspartame 0.02%, acesulfame potassium 0.02%, valine 0.1%, leucine 0.1%, iso Leucine 0.1%, Glutamine 0.1%, Methionine 0.1%, Phenylalanine 0.1%, Tyrosine 0.1%, Inosine nucleotide 0.1%, Pectin 0.1%, Agar 0.05%, Modified Starch 0.5 %, APG-23 yogurt essence 0.01%, Lactobacillus plantarum LP115 inoculation amount 5.0×10 6 CFU / mL, Streptococcus thermophilus TA45 inoculation volume 5.0×10 6 CFU / mL.

[0089] Preparation method: Add nucleotides, amino acids, aspartame, acesulfame-K, pectin, agar, modified starch, yogurt essence to raw milk at 40-50°C, and stir evenly; After homogenization at 65°C and 20MPa, heat and sterilize at 95°C for 5 minutes, and cool to 37°C; 6 For CFU / mL, add fermented strains to the homogeneous sterilized cooling feed liquid, and ferment at 37°C to a titrated acidity of 75...

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PUM

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Abstract

The invention discloses Lactobacillus plantarum fermented milk and a preparation method thereof, and relates to fermented milk in the technical field of microbial fermentation. The Lactobacillus plantarum fermented milk comprises the following components in percentage by mass: 84-99.5% of cow milk, 0.035-0.7% of amino acid, 0.001-0.1% of nucleotide, 0.01-15% of sweet substance, 0.1-1% of thickening agent, 0.01-0.1% of flavoring essence and 1.0*10<6>-1.0*10<7>CFU / mL of leavening. The preparation method preferably adopts a stirring manner and a solidifying manner. According to the invention, restrictive factors of Lactobacillus plantarum grow and reproduce in the milk are overcome; the fermented milk has good mouthfeel and flavor and high Lactobacillus plantarum content, thereby obtaining greatly improved probiotic function.

Description

technical field [0001] The invention relates to fermented milk in the technical field of microbial fermentation, in particular to a lactobacillus plantarum fermented milk and a preparation method thereof. Background technique [0002] Fermented milk can not only relieve lactose intolerance, but also contains fully degraded small molecular proteins and peptides, which can promote the digestion and absorption of milk protein. At the same time, the gut-regulating function of probiotics has made this type of product gradually recognized and welcomed by consumers. [0003] It cannot be ignored that in fermented dairy products, the type and quantity of probiotics will obviously affect the probiotic function and health care effect of the product. Most lactic acid bacteria, such as Streptococcus thermophilus and Lactobacillus bulgaricus used in ordinary lactic acid bacteria drinks, yogurt, etc., are not resistant to gastric acid and bile when they pass through the human digestive t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 马成杰龚广予陈正军华宝珍徐爱才徐志平
Owner 武汉光明乳品有限公司
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