Active lactobacillus beverage preparation method and active lactobacillus beverage prepared therethrough

A technology of active lactic acid bacteria and fermented milk products, which is applied in the field of food processing, can solve the problems of easy stratification, decline, and unstable product quality, etc., to facilitate proliferation, increase the degree of decomposition of milk protein, and overcome poor decomposition ability Effect

Active Publication Date: 2013-09-25
BRIGHT DAIRY & FOOD CO LTD
View PDF5 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, the technical problem to be solved by the present invention is to provide a kind of active lactic acid bacteria aimed at the defects that the number of live bacteria in the product obtained by the existing active probiotic beverage preparation method decreases rapidly during storage, the product is prone to stratification, and the product quality is unstable. Beverage preparation method and product thereof

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Active lactobacillus beverage preparation method and active lactobacillus beverage prepared therethrough

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Preparation of reconstituted milk (12% reconstituted milk): skimmed milk powder (purchased from New Zealand Fonterra Group with a protein content of 34% by mass) and water were prepared at a mass ratio of 1:7 to prepare reconstituted milk.

[0035] The obtained reconstituted milk was preheated to 60°C for sterilization, homogenized at 20MPa; sterilized at 95°C for 120 minutes; cooled to 32°C, inoculated with Lactobacillus casei 10 6 cfu / mL, add aseptic particulate calcium carbonate at 0.5% by mass, the original average particle size is 5 μm, heat preservation and fermentation at 32°C for 72 hours, turn over the tank, and then cool to 15°C to obtain fermented milk base material; Add 12% of the mass percentage of fermented milk base material and mix it with water, then sterilize (95°C, 5min), cool to 15°C, mix water and fermented milk base material with the obtained fermented milk base material according to the volume ratio of 75:25, Homogenize at 32°C with a homogenizati...

Embodiment 2

[0038] Preheat fresh skim milk (3.4% protein by mass percentage) to 65°C, homogenize at 20MPa; sterilize at 90°C for 30 minutes; cool to 30°C, inoculate with Lactobacillus casei 10 6 cfu / mL, Streptococcus thermophilus 10 6 cfu / mL, according to the mass percentage content of 0.01%, add aseptic micro-powder calcium carbonate, the original average particle size is 1-5μm, turn over the tank for 48 hours of fermentation at 28°C, and then cool to 20°C to obtain the fermented milk base material; Glucose The slurry is mixed with water in an amount of 12% by mass of the fermented milk base material, sterilized (90°C, 5min), cooled to 10°C, and mixed with the above pre-fermented milk base material according to the volume ratio of water to fermented milk base material 90:10 Mix, homogenize at 20MPa, fill at 20°C; then store in cold storage (4-10°C).

[0039] The shelf life of the fermented milk-containing beverage containing active probiotics is 30 days when stored at 4-10°C. Lactobaci...

Embodiment 3

[0041] Preheat fresh milk (3.0% protein mass percentage, 3.1% fat mass percentage content) to 60°C, homogenize at 20MPa; sterilize at 90°C for 90min; cool to 30°C, inoculate Lactobacillus casei for 10 6 cfu / mL, add aseptic ultrafine calcium carbonate at 1% by mass, the original average particle size is 0.02-0.1 μm, heat-preserve and ferment at 28°C for 64 hours, turn over the tank, and then cool to 10°C to obtain the fermented milk base; Mix aspartame with water at a mass percentage of 0.06% of the milk base, sterilize (95°C, 5min), cool to 20°C, and mix with the above-mentioned fermented milk according to the volume ratio of water to fermented milk base material 40:60 The base material is mixed, homogenized at 37°C and 20MPa, filled at 20°C; then stored in a cold storage (4-10°C).

[0042] The shelf life of the fermented milk-containing beverage containing active probiotics is 30 days when stored at 4-10°C. Lactobacillus casei at the initial stage of storage was greater than...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses an active lactobacillus beverage preparation method and an active lactobacillus beverage prepared therethrough. The preparation method comprises the following steps: homogenizing, sterilizing and cooling fresh milk or reconstituted milk as a raw material, inoculating a starter, adding 0.01-1mass% of aseptic light calcium carbonate, and fermenting at 28-42DEG C for 48-72h to prepare a fermented milk base material; and diluting the obtained fermented milk base material with sterile water according to a volume ratio of the fermented milk base material to water of 1:1-1:9, homogenizing at 30-40DEG C under a pressure of 17-25MPa while (without) adding a sweetener and / or an essence, and filling at 10-20DEG C to obtain the active lactobacillus beverage. The active lactobacillus beverage obtained through the preparation method contains a high quantity of live bacteria, and the preparation method enhances the degradation degree of fermenting strains to milk proteins, allows the content of milk protein peptides in the active lactobacillus beverage to be high, and realizes the stability and difficult layering of the active lactobacillus beverage.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of an active lactic acid bacteria beverage and a product thereof. Background technique [0002] Milk beverages made by single-strain fermentation of Lactobacillus casei are favored by consumers for their high number of probiotics and various effects. Such products are represented by Japan's Yakult, and domestic dairy companies have also launched their own Lactobacillus casei milk drinks. Lactobacillus casei has a strong tolerance to the environment of the human gastrointestinal tract, and can survive in large quantities in the intestinal tract after entering the human body. The role of probiotics. According to research reports, the premise of the health effect of probiotics on the human body is the daily intake of 10 8 ~10 9 According to the daily intake of 100g of probiotics, the content of probiotics in the corresponding product must...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 韩梅徐致远刘振民沈玲廖文艳王豪应杰吕昌勇
Owner BRIGHT DAIRY & FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap