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Food manufacturing method utilizing beneficial lactobacilli

A production method and technology of lactic acid bacteria, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as difficulty in maintaining the consistency and stability of finished milk fan products, instability of viable lactic acid bacteria, and inability to produce on a large scale, to achieve Facilitate large-scale industrial production, increase consistency and stability, and improve the effect of health care functions

Inactive Publication Date: 2014-04-30
刘念
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the natural fermentation of sour soup in traditional fermentation, it has a certain degree of improvement, but the quality of yogurt has a great impact on the stability of the flavor of the milk fan. Even yogurt of the same quality will be affected by processing, transportation, storage, etc. Changes in various factors lead to unstable live lactic acid bacteria. Therefore, the lactic acid bacteria used in this method are limited by the quality of yogurt, and it is difficult to maintain the consistency and stability of the finished milk fan, and it cannot be mass-produced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Probiotic lactic acid bacteria are used as the food production method of leavening agent, and its steps are as follows:

[0031] (1). Sterilization and fermentation

[0032] Pour 3L of fresh cow's milk into the fermenter as raw milk, pasteurize it at 65°C for 30 minutes, take it out and cool it to 32°C, add 0.1% calcium chloride of the total weight of raw milk, mix well, and add liquid cheese Lactobacillus 2%, fermented and fermented in a constant temperature incubator at 37°C;

[0033] (2). Form curd

[0034] During the fermentation process, when the pH value of the raw milk reaches 6.0, add rennet 0.01% of the total weight of the raw milk, stir and mix quickly and then rest until the curd is smooth and tough:

[0035] (3). Formation of curd particles

[0036] Cut the curd into curds with a size of 2cm3, stir gently, remove whey, and form curd grains;

[0037] (4). Form breast fan slices

[0038] Put the curd grains in hot water at 75°C, blanching and stretching t...

Embodiment 2

[0042] Probiotic lactic acid bacteria are used as the food production method of leavening agent, and its steps are as follows:

[0043] (1). Sterilization and fermentation

[0044] Put 20L of fresh milk as raw milk into a plate heat exchanger, pasteurize it at 75°C for 15 seconds, cool it down to 32°C quickly with ice water, and pour it into the fermenter, adding 0.15% of the total weight of raw milk Calcium chloride is mixed evenly, and 1% powdered Lactobacillus casei is added, and placed in a constant temperature incubator at 37°C for fermentation and fermentation;

[0045] (2). Form curd

[0046] During the fermentation process, when the pH value of the raw milk reaches 6.0, add rennet which is 0.01% of the total weight of the raw milk, stir and mix quickly, and then stand still until the curd is formed into smooth and tough curd;

[0047] (3). Formation of curd particles

[0048] Cut the curd into curds with a size of 2cm3, stir gently, remove whey, and form curd grains...

Embodiment 3

[0054] Probiotic lactic acid bacteria are used as the food production method of leavening agent, and its steps are as follows:

[0055] (1). Sterilization and fermentation

[0056] Pour 2L of whole milk reconstituted milk into a fermenter as raw milk, pasteurize it at 75°C for 15 seconds, take it out and cool it to 32°C, add 0.1% of the total weight of raw milk into calcium chloride, mix evenly, and Add liquid Lactobacillus helveticus liquid 3%, place it in a constant temperature incubator at 40°C for fermentation and fermentation;

[0057] (2). Form curd

[0058] During the fermentation process, when the pH value of the raw milk reaches 5.9, add rennet which is 0.01% of the total weight of the raw milk, stir and mix quickly, and then stand still until the curd is smooth and tough;

[0059] (3). Formation of curd particles

[0060] Cut the curd into curds with a size of 2cm3, stir gently, remove whey, and form curd grains;

[0061] (4). Form breast fan slices

[0062]Put ...

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PUM

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Abstract

The invention relates to a food manufacturing method utilizing beneficial lactobacilli as starters. The food manufacturing method is characterized in that beneficial lactobacilli as starters are added into raw material milk subjected to sterilization, and through fermentation, curding, cutting, stretching and air-drying in the sun, a dairy fan finished product is obtained. The food manufacturing method utilizes specific beneficial lactobacilli as acid-production starters to replace a natural fermentation process or a yoghourt starter-based fermentation process of the existing technology, can be controlled easily, improves uniformity and stability of the dairy fan finished product, and is convenient for large-scale industrial production. The specific beneficial lactobacilli produce a large amount of active functional substances so that biologically active polysaccharide and polypeptide in the finished product are increased and health care functions of the dairy fan finished product are further improved.

Description

technical field [0001] The invention relates to a method for preparing fermented milk products, in particular to a method for preparing food in which probiotic lactic acid bacteria are used as a starter. Background technique [0002] Milk fan is a special folk dairy product in the Yunnan area of ​​my country. It is yellow and white in color, oily and bright, and has a sweet fragrance. It not only has a unique flavor, but also contains a large amount of protein, amino acids and other nutrients needed by the human body. Welcome, known as "Chinese cheese". The traditional production method of milk fans is to add milk to the naturally fermented acid solution, and then heat and stir to make it. There is a key problem in the traditional production method that affects the processing process and quality-the fermentation process cannot be controlled, and its production process It is completely affected by people's subjective experience and objective environmental conditions, has poor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032
Inventor 刘念
Owner 刘念
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