Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Active lactobacillus acidophilus beverage and preparation method thereof

A Lactobacillus acidophilus and beverage technology, which is applied to the field of active Lactobacillus acidophilus beverages and their preparation, can solve problems such as bad taste, affect the flavor of fermented dairy products, reduce cholesterol levels, and regulate intestinal microecological balance, The effect of inhibiting the formation of tumor cells

Inactive Publication Date: 2014-03-05
武汉光明乳品有限公司
View PDF7 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the research on the enrichment culture conditions of Lactobacillus acidophilus is different from the conditions for acid production of milk fermented by Lactobacillus acidophilus, and the suitable enrichment factors in MRS and other media are not necessarily suitable for milk
On the other hand, the processing conditions of beef extract and yeast extract are special, and their bad taste will affect the flavor of fermented dairy products

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 acidophilus beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0088] (1) ① Fermented milk base material preparation, sterilization and fermentation

[0089] Add 40 grams of fructose syrup F42, 1.0 grams of dipotassium hydrogen phosphate, 0.5 grams of potassium dihydrogen phosphate, 5 grams of trehalose, 3 grams of egg yolk peptide, and 2 grams of corn oligopeptide into 348.5 grams of fresh milk, and stir well , while stirring, add 100 grams of loquat and longan mixed pulp, homogenize at 65°C and 22MPa, heat and sterilize at 97°C for 10 minutes, cool to 38°C, and inoculate 1×10 7 CFU / g Add Lactobacillus acidophilus starter NCFM, ferment at 38°C to a titrated acidity of 150oT to obtain a fermented milk base;

[0090] (2) ② Sugar solution preparation and sterilization

[0091] Dissolve 80 grams of xylitol, 0.2 grams of aspartame, 0.1 grams of acesulfame potassium, and 4 grams of WHGM-1 type stabilizer in 415.2 grams of purified water, sterilize at 95 ° C for 5 minutes, cool to 8 ° C, and kill Sugar liquid after bacteria cooling;

[0092...

Embodiment 3

[0098] ① Fermented milk base preparation, sterilization and fermentation

[0099]The dragon fruit is washed, crushed, squeezed and filtered to obtain fruit juice. Add 10 grams of fructose syrup F55, 0.5 grams of sodium tripolyphosphate, 2.5 grams of trehalose, and 1.5 grams of corn peptide to 220.5 grams of skimmed reconstituted milk (reduced by 13%, mass percentage), stir well, and add 15 grams of 1 gram of dragon fruit juice, homogenized at 60°C and 18MPa, sterilized at 95°C for 90 minutes, cooled to 39°C, and the inoculum size was 1×10 6 CFU / g added Lactobacillus acidophilus starter La-5, fermented at 38°C to a titrated acidity of 210oT to obtain a fermented milk base;

[0100] ②Sugar solution preparation and sterilization

[0101] Dissolve 0.15 g of sucralose, 0.05 g of aspartame, and 3 g of WHGM-1 stabilizer in 746.6 g of purified water, sterilize at 95°C for 5 minutes, and cool to 10°C to obtain a sterilized and cooled sugar solution ;

[0102] ③Beverage preparation...

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 acidophilus beverage and a preparation method thereof, and relates to an active probiotic beverage in the technical field of microbial fermentation. The beverage comprises the following main components by mass percent: 25-50% of fermented milk base stock, 0.02-12% of sweetening agent, 0.3-0.5% of stabilizer, 0.01-0.1% of edible essence and 37.4-74.67% of purified water, totaling 100%, wherein the fermented milk base stock comprises the following components by mass percent: 68-95% of raw milk, 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 mycose and 0.1-1.0% of bioactive peptide, wherein the inoculation quantity of the lactobacillus acidophilus is 1*10<6> to 1*10<7> CFU / g; the sum of the mass percents of the components is 100%. According to the active lactobacillus acidophilus beverage and the preparation method thereof, the fermentation time is obviously shortened; the active lactobacillus acidophilus beverage is high in lactobacillus acidophilus content, palatable in sour and sweet, and fresh and cool in taste, and has the flavors of acidified milk and fruits.

Description

technical field [0001] The invention relates to an active probiotic drink in the technical field of microbial fermentation, in particular to an active Lactobacillus acidophilus drink and a preparation method thereof. Background technique [0002] Lactobacillus acidophilus ( Lactobacillus acidophilus ) belongs to the genus Lactobacillus, which can ferment carbohydrates such as lactose to produce lactic acid. Lactobacillus acidophilus widely exists in the intestinal tract of humans and mammals, and is closely related to human health. It is an important beneficial microbial flora in the intestinal tract. Only when Lactobacillus acidophilus reaches a certain amount can it 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, reduce cholesterol levels, and inhibit the formation of tumor cells [Pan Qifeng , Lactobacillus acidophilus and its he...

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
IPC IPC(8): A23C9/123A23C9/13
Inventor 马成杰徐志平徐爱才华宝珍李莎
Owner 武汉光明乳品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com