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Preparation technology of whey lactic acid bacterium fermentation liquid with excellent whipping characteristic

A lactic acid bacteria fermented liquid and a production process technology, applied in the field of whey fermented liquid, can solve the problems of poor whipping, affecting the application of non-fat cream, etc., and achieve the effects of good foam stability and good whipping effect.

Active Publication Date: 2014-04-02
SYNBIOTECH BIOTECHNOLOGY YANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Normal fat-free cream is made by adding thickeners such as pectin, guar gum and other food additives to increase the surface viscosity and elasticity of the liquid film. Although this is in line with the regulations on food additives , but the whipping property is poor, but it is easy to cause consumers' concerns, thus affecting the application of non-fat cream in food

Method used

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  • Preparation technology of whey lactic acid bacterium fermentation liquid with excellent whipping characteristic

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Soluble powder: Dissolve whey protein powder into water to obtain a whey solution. The water temperature is generally controlled at 45°C; the formula of soluble powder is:

[0024] Whey protein powder 30%; water: 70%

[0025] The specification of whey protein powder is WPC34%, not resistant to high temperature

[0026] 2) Homogenization: Homogenization pressure is 25Mpa;

[0027] 3) Sterilization: Sterilize at 70°C for 25 minutes;

[0028] 4) Cooling: cooling to 43°C;

[0029] 5) Inoculation: Add lactic acid bacteria freeze-dried powder starter into the whey solution, the amount of which is 0.1%; the lactic acid bacteria freeze-dried powder is Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus helveticus, Lactococcus lactis species, according to the proportion of 2:1:1:2 according to the number of bacteria;

[0030] 6) Fermentation: Ferment the inoculated whey solution at 43°C for 48 hours to form a fermentation broth;

[0031] 7) Aging: aging the...

Embodiment 2

[0036] 1) Soluble powder: Dissolve whey protein powder into water to obtain a whey solution. The water temperature is generally controlled at 55°C; the formula of soluble powder is:

[0037] Whey protein powder 20%; water: 80%

[0038] The specification of whey protein powder is WPC34%, not resistant to high temperature

[0039] 2) Homogenization: Homogenization pressure is 25Mpa;

[0040] 3) Sterilization: Sterilization temperature 65°C, 30min;

[0041] 4) Cooling: cooling to 37°C;

[0042] 5) Inoculation: add lactic acid bacteria freeze-dried powder starter into the whey solution, 0.01%; : The ratio of 1:1:2 is proportioned according to the number of bacteria;

[0043] 6) Fermentation: Ferment the inoculated whey solution at 37°C for 24 hours to form a fermentation liquid;

[0044] 7) Aging: aging the fermentation broth at 0°C for 12 hours;

[0045] 8) Deployment: Dissolve 75% white granulated sugar solution first, heat up to 95°C, keep warm for 10 minutes, and then co...

Embodiment 3

[0049] 1) Soluble powder: Dissolve whey protein powder into water to obtain a whey solution. The water temperature is generally controlled at 50°C; the formula of soluble powder is:

[0050] Whey Protein Powder 25%; Water: 75%

[0051] The specification of whey protein powder is WPC34%, not resistant to high temperature

[0052] 2) Homogenization: Homogenization pressure is 20Mpa;

[0053] 3) Sterilization: Sterilization temperature 65°C, 25min;

[0054] 4) Cooling: cooling to 43°C;

[0055] 5) Inoculation: add lactic acid bacteria freeze-dried powder starter into the whey solution, 0.1%; : The ratio of 1:1:2 is proportioned according to the number of bacteria;

[0056] 6) Fermentation: Ferment the inoculated whey solution at 43°C for 48 hours to form a fermentation broth;

[0057] 7) Aging: aging the fermentation broth at 4°C for 24 hours;

[0058] 8) Deployment: Dissolve 75% white granulated sugar solution first, heat up to 95°C, keep warm for 8 minutes, and then cool ...

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Abstract

The invention relates to a preparation technology of whey lactic acid bacterium fermentation liquid with an excellent whipping characteristic. The preparation technology comprises the following steps: 1) powder dissolving: dissolving whey protein powder into water to form a whey solution, 2) homogeneity, 3) sterilization. 4) cooling, 5) inoculating: inoculating lactic acid bacterium freeze-drying powder fermentation agent, 6) fermentation, 7) ripening, and 8) mixing: dissolving and heating 75wt% of white granulated sugar solution to 95 DEG C, holding for 5-10min, then cooling to the room temperature to form 75wt% of syrup, allowing a mixing mass ratio of 75%wt of syrup and the fermentation liquid to be 1:9-2:8 during mixing, and obtaining a finish product, wherein the inoculating amount of the fermentation agent is 0.01-0.1% of the weight of a laundry whey solution, and lactic acid bacterium freeze-drying powder is prepared by lactobacillus paracasei, lactobacillus acidophilus, lactobacillus helveticus and lactococcus lactis subsp lactis at a bacterial count ratio of 2:1:1:2. The whey lactic acid bacterium fermentation liquid produced by the technology is free from fat, and has the better whipping characteristic and characteristics of an active lactic acid bacterium product.

Description

technical field [0001] The invention relates to a preparation process of whey fermented liquid with excellent whipping properties, in particular to a method for increasing whipping foam retention by utilizing exopolysaccharide produced by fermentation of lactic acid bacteria without adding colloids. Background technique [0002] Whey protein is a kind of protein existing in milk whey, and it is the main component in milk whey. Its biological value can be evaluated from two aspects, namely the amino acid composition and physiological function of whey protein. Whey protein contains a complete range of essential amino acids, and its composition pattern is similar to that of the human body. It is easily digested and absorbed, and has a high bioavailability. Whey protein has various functions and comes from natural foods. It is the most economical available One of the sources of food protein. It has more obvious physical and chemical properties: gelation, whipping foaming, emuls...

Claims

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Application Information

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IPC IPC(8): A23C21/02
Inventor 姜益军杨锁华李慧刘倩倩刘晓燕
Owner SYNBIOTECH BIOTECHNOLOGY YANGZHOU CO LTD
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