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Lactobacillus acidophilus fermented milk and preparation method thereof

A technology of Lactobacillus acidophilus and fermented milk, which is applied in the field of Lactobacillus acidophilus fermented milk, can solve the problems of low content of Lactobacillus acidophilus, difficulty in exerting the health care and probiotic functions of Lactobacillus acidophilus, etc.

Active Publication Date: 2014-02-05
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

Therefore, co-fermentation with conventional yogurt fermentation strains (Streptococcus thermophilus, Lactobacillus bulgaricus), although the fermentation time of the product is relatively short, but the yogurt fermentation is dominated by Streptococcus thermophilus and Lactobacillus bulgaricus, and the end product of fermented milk is acidophilic milk The low content of bacilli makes it difficult to exert the health care and probiotic functions of Lactobacillus acidophilus

Method used

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  • Lactobacillus acidophilus fermented milk and preparation method thereof

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Effect test

Embodiment 2

[0083] ①Product ingredients: Add 30 grams of white sugar, 60 grams of fructose syrup F42, 1.5 grams of dipotassium hydrogen phosphate, 1.5 grams of potassium dihydrogen phosphate, 5 grams of trehalose and 10 grams of egg yolk peptide, after stirring evenly, add 200 grams of loquat and longan mixed fruit pulp while stirring to obtain a feed liquid;

[0084] ② Homogenization and sterilization: Preheat the prepared material liquid to heat up, after homogenizing at 60°C and 18MPa, heat and sterilize at 90°C for 10 minutes, and cool to 37°C;

[0085] ③ Product fermentation: under sterile conditions, according to the inoculum size 3 × 10 6 CFU / g was inserted into Lactobacillus acidophilus NCFM, mixed evenly, fermented at 37°C, and the fermentation was terminated when the titrated acidity of the fermentation system was measured to 85oT.

[0086] ④ Stirring and cooling: Stir and demulsify in a water bath until the fermented milk reaches 22°C to cool the fermented milk;

[0087] ⑤ Pr...

Embodiment 3

[0090] ①Product ingredients: Dragon fruit is washed, crushed, squeezed, and filtered to obtain fruit juice. Add 60 grams of white sugar, 40 grams of fructose syrup F42, 2 grams of sodium tripolyphosphate, 10 grams of trehalose, 3 grams of egg yolk peptide, and 3 grams of corn peptide were stirred evenly, and 50 grams of dragon fruit juice was added while stirring to obtain a feed liquid;

[0091] ② Homogenization and sterilization: Preheat the prepared material liquid to heat up, after homogenizing at 70°C and 22MPa, heat and sterilize at 92°C for 6 minutes, and cool to 39°C;

[0092] ③ Product fermentation: under sterile conditions, according to the inoculum size 2 × 10 6 CFU / g was inserted into Lactobacillus acidophilus NCFM, mixed evenly, fermented at 39°C, and the fermentation was terminated when the titrated acidity of the fermentation system was measured to 75oT.

[0093] ④ Stirring and cooling: stir and break the emulsion in a water bath until the fermented milk reach...

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Abstract

The invention discloses lactobacillus acidophilus fermented milk and a preparation method thereof, and relates to the lactobacillus acidophilus fermented milk in the technical fields of microbial fermentation and food processing. Firstly, the lactobacillus acidophilus fermented milk mainly comprises the following components by mass percent: 64-92% of raw milk, 3-6% of white granulated sugar, 4-8% of high fructose corn syrup, 0.1-20% of fruit juice and / or confiture, 0.1-0.3% of buffer salt, 0.1-1.0% of trehalose and 0.1-1.0% of bioactive peptide; secondly, the lactobacillus acidophilus fermented milk is fermented by using a single strain of lactobacillus acidophilus; the inoculation quantity is 1*10<6> to 1*10<7> CFU / g; thirdly, a proper thickener is added. The method comprises the following steps: (1) burdening for the product; (2) homogeneous sterilization; (3) product fermentation; (4) stirring or turning over a jar to cool; (5) bulking the product and cooking after refrigerating. Compared with the prior art, the bacteria content of the lactobacillus acidophilus disclosed by the invention is obviously improved; the fermentation time of the product is shortened; the product is exquisite and fresh in taste, and good in flavor.

Description

technical field [0001] The invention relates to Lactobacillus acidophilus fermented milk in the technical fields of microbial fermentation and food processing, in particular to Lactobacillus acidophilus fermented milk and a preparation method thereof. Background technique [0002] Lactobacillus acidophilus ( Lactobacillus acidophilus ) can tolerate the human digestive system and colonize the human intestine, which is closely related to human health. When it reaches a certain amount, it can significantly improve and regulate the intestinal microecological balance, inhibit the growth and reproduction of pathogenic microorganisms in the host intestine, enhance the body's immunity, lower cholesterol levels, and inhibit the formation of tumor cells [Pan Qifeng, Lactobacillus acidophilus and its health-care functional properties, Food Industry, 2006, 1:20-22], is regarded as the third generation of yogurt starter strains, and has become a focus of attention of researchers all ove...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 马成杰华宝珍刘振民龚广予
Owner 武汉光明乳品有限公司
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