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Method for maintaining the number of viable bacteria in yogurt or active lactic acid bacteria beverage

A technology of active lactic acid bacteria and number of viable bacteria, applied in dairy products, milk preparations, food science and other directions, can solve the problem of not maintaining the number of viable bacteria.

Active Publication Date: 2015-10-21
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In these prior art yogurt and lactic acid bacteria beverages, rhodiola is only used as an auxiliary nutritional and pharmaceutical ingredient, yet there is no technology about the effect of rhodiola in yogurt and active lactic acid bacteria beverages to maintain the number of viable bacteria to report

Method used

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  • Method for maintaining the number of viable bacteria in yogurt or active lactic acid bacteria beverage
  • Method for maintaining the number of viable bacteria in yogurt or active lactic acid bacteria beverage
  • Method for maintaining the number of viable bacteria in yogurt or active lactic acid bacteria beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] Embodiment 1, a kind of stirring type yoghurt that adds Rhodiola rosea and production method thereof

[0073] 1. Raw material formula (based on 1000kg)

[0074]

[0075] Rhodiola is commercially available, and its main brown-red Rhodiola roots and stems are washed, sliced ​​and pulverized to make powder, and 5 kg is made into Rhodiola solution according to step A of the method (I) herein.

[0076] The mixed strains used in fermented yogurt include Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, etc. The bacterial activity ratio of Lactobacillus bulgaricus: Streptococcus thermophilus is about 1:2. The strains used were purchased from Danisco (Beijing) Strains Co., Ltd.

[0077]Two, the production of the stirring type yoghurt that contains Rhodiola rosea original flavor probiotics of the present embodiment is mainly carried out according to the following operations:

[0078] 1. Selection of raw milk: select fresh mil...

Embodiment 2

[0082] Embodiment 2, a kind of solidified yoghurt and its production method adding Rhodiola rosea

[0083] 1. Raw material formula (based on 1000kg):

[0084]

[0085] The source of Rhodiola rosea and the preparation method of Rhodiola rosea solution are with embodiment 1.

[0086] Two, produce the yogurt of the present embodiment according to the following solidified yogurt process:

[0087] 1. Selection of raw milk: select fresh milk that has passed the inspection, with a protein content ≥ 2.9%, a fat content ≥ 3.1%, and a dry matter content of about 13%;

[0088] 2. Ingredients:

[0089] Raise the temperature of the milk to 55°C, add the above-mentioned Rhodiola rosea solution, stabilizer and white sugar, and circulate and stir for 25 minutes to obtain the prepared milk material;

[0090] 3. Preheat the above prepared milk material to 70°C for homogenization, the homogenization pressure is 18Mpa; the homogenized material is sterilized at 95°C for 300 seconds; the ster...

Embodiment 3

[0092] Embodiment 3: Stirred yoghurt containing Rhodiola rosea and production method thereof

[0093] 1. Raw material formula (based on 1000kg):

[0094]

[0095] The source of Rhodiola rosea and the preparation method of Rhodiola rosea solution are with embodiment 1.

[0096] Two, the production of the original flavor probiotics stirred type yoghurt containing rhodiola rosea of ​​the present embodiment is mainly carried out according to the following operations:

[0097] 1. Selection of raw milk: select fresh milk that has passed the inspection, with a protein content ≥ 2.9%, a fat content ≥ 3.1%, and a dry matter content of about 13%;

[0098] 2. Ingredients:

[0099] Raise the temperature of the milk to 55°C, add the above-mentioned Rhodiola rosea solution, stabilizer and white sugar, and circulate and stir for 20 minutes to obtain the prepared milk material;

[0100] 3. Preheat the above prepared milk material to 65°C for homogenization, the homogenization pressure i...

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Abstract

The invention provides a method for maintaining the number of living bacteria in sour milk or an active lactobacillus beverage, relates to new applications of Rhodiola rosea, and concretely relates to applications of Rhodiola rosea in the maintenance of the stability of the number of living bacteria in sour milk or the active lactobacillus beverage within a shelf life, and / or in the inhibition of the increase of the acidity of sour milk. The invention also provides a making method of Rhodiola rosea-containing sour milk, and a making method of the active lactobacillus beverage. The sour milk and the active lactobacillus beverage are respectively adopted as a carrier, Rhodiola rosea is added, and the total number of lactobacillus in the obtained sour milk or the active lactobacillus beverage is constant; and after the fermentation acidity of the sour milk reaches about 130DEG T, the increase of the acidity of the sour milk is inhibited. A reasonable formula and an appropriate technology enable the obtained sour milk and the active lactobacillus beverage to have a good flavor, a good mouthfeel and a good living bacterium stability within the shelf life.

Description

technical field [0001] The invention belongs to the field of fermented dairy product processing, and in particular relates to a method for adding rhodiola rosea to yogurt and active lactic acid bacteria beverages to maintain the stability of the number of viable bacteria in the shelf life of the yogurt and active lactic acid bacteria beverages, and to inhibit the growth of the acidity of the yogurt. Background technique [0002] Yogurt and active lactic acid bacteria drinks are very popular because they are rich in nutrition and can regulate the intestinal flora in the body. The functionality of yogurt and active lactic acid bacteria drinks mainly depends on the number of viable bacteria in yogurt and active lactic acid bacteria. How to keep the number of viable bacteria from decreasing significantly during the shelf life has always been the focus of attention in the dairy industry. [0003] Rhodiola rosea (Rhodiola rosea, English name Roseroot) is a perennial herb or shrub...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13A23L2/52
Inventor 倪丹马国文张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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