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A method for increasing the viable count of probiotics

A technology of probiotics and viable counts, applied in dairy products, applications, milk preparations, etc., to achieve obvious proliferation effect, enhance nutritional components, and enhance health care efficacy.

Active Publication Date: 2014-10-29
湖南南山牧业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no literature report on the research on the proliferation of purple sweet potato on probiotics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Preparation of purple sweet potato pulp

[0026] Wash fresh, non-rotten purple sweet potatoes, peel them, and cut them into pieces. Weigh an appropriate amount of purple sweet potatoes with a material-to-liquid ratio of 1:4, add water, beat with a Joyoung cooking machine for 6 minutes, and filter twice with double-layer gauze , let it stand for 10 minutes, remove the lower starch layer, and take the upper liquid as purple sweet potato pulp.

[0027] 2. Preparation and activation of probiotic strains

[0028] After mixing Lactobacillus casei and Bifidobacterium freeze-dried starter, put it into sterilized skim milk at a ratio of 1:99, shake well, refrigerate at 4°C, and set aside. Fermentation inoculum size is calculated based on the volume of inoculated skim milk.

[0029] 3. Preparation of fermented milk matrix

[0030] Take 4g of purple sweet potato pulp prepared in step 1, add 11.5g of skimmed milk powder, and finally add water until the mass is 100g, so that t...

Embodiment 2

[0036] 1. Preparation of purple sweet potato pulp

[0037] Wash fresh, non-rotten purple sweet potatoes, peel them, and cut them into pieces. Weigh an appropriate amount of purple sweet potatoes with a material-to-liquid ratio of 1:4, add water, beat with a Joyoung cooking machine for 6 minutes, and filter twice with double-layer gauze , let it stand for 10 minutes, remove the lower starch layer, and take the upper liquid as purple sweet potato pulp.

[0038] 2. Preparation and activation of probiotic strains

[0039] After mixing Lactobacillus casei and Bifidobacterium freeze-dried starter, put it into sterilized skim milk at a ratio of 1:99, shake well, refrigerate at 4°C, and set aside. Fermentation inoculum size is calculated based on the volume of inoculated skim milk.

[0040] 3. Preparation of fermented milk matrix

[0041]Take 20g of the purple sweet potato pulp prepared in step 1, add 11.5g of skimmed milk powder, and finally add water until the mass is 100g, so th...

Embodiment 3

[0047] 1. Preparation of purple sweet potato pulp

[0048] Wash fresh, non-rotten purple sweet potatoes, peel them, and cut them into pieces. Weigh an appropriate amount of purple sweet potatoes with a material-to-liquid ratio of 1:4, add water, beat with a Joyoung cooking machine for 6 minutes, and filter twice with double-layer gauze , let it stand for 10 minutes, remove the lower starch layer, and take the upper layer as purple sweet potato pulp,

[0049] 2. Preparation and activation of probiotic strains

[0050] Lactobacillus bulgaricus, Streptococcus thermophilus → inoculate in sterilized skim milk test tube → ferment to curd at 42°C (first activation) → second activation → set aside.

[0051] 3. Preparation of fermented milk matrix

[0052] Take 12g of purple sweet potato pulp prepared in step 1, add 11.5g of skimmed milk powder, and finally add water until the mass is 100g, so that the solid content of skimmed milk is 11.5%, and the amount of purple sweet potato pulp...

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PUM

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Abstract

The invention provides a method for increasing the viable count of probiotics. The method comprises the step that a probiotics strain is inoculated into a fermented cow milk matrix added with purple sweet potato pulp for fermentation; and the probiotics strain can adopt one or combination of more than two of lactobacillus casei, bifidobacterium, lactobacillus bulgaricus, streptococcus thermophiles or lactobacillus acidophilus. The method provided by the invention can increase the viable count of probiotics in probiotics fermented milk, and the maximum viable count of the probiotics fermented milk can reach a range from 1,010 cfu / ml to 1,012 cfu / ml.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular to a method for increasing the viable count of probiotics in fermented milk. Background technique [0002] Probiotics are microorganisms that play an important role in human health and are widely used in food production. Probiotics can not only be processed into various foods and produce beneficial effects through the digestive tract, but can also be applied externally to the urinary system and skin where inherent flora also exist. Common functions of probiotics mainly include maintaining normal intestinal flora, fighting infection, alleviating lactose intolerance, lowering cholesterol, suppressing cancer and stimulating the immune system. In recent years, clinical research hotspots have focused on inflammatory gastrointestinal diseases, allergies, surgical infections, antibiotic-associated diarrhea, gynecological infections, mucosal immunity, cancer, and obesity. Studies h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 刘成国易文芝
Owner 湖南南山牧业有限公司
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