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Process for preparing a functional fermented milk product and functional fermented milk product prepared therewith

A technology of fermented milk products and fermented milk, applied in the direction of dairy products, milk preparations, bacteria used in food preparation, etc., can solve the problems of undisclosed probiotics and unrevealed functional fermented dairy products

Active Publication Date: 2014-08-13
V PRODS CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the patent application does not disclose the use of probiotics to further process the dairy product, and does not disclose how to prepare functional fermented milk with low acidity, low lactose and rich in galacto-oligosaccharides and Bifidella probiotics products

Method used

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  • Process for preparing a functional fermented milk product and functional fermented milk product prepared therewith

Examples

Experimental program
Comparison scheme
Effect test

example 1-1

[0047] Stir the milk powder evenly and dissolve it in water to form high-concentration milk (solid content is about 40%). Add lactose-decomposing enzyme at a rate of 0.1g lactose-decomposing enzyme per 100g lactose. After reacting for 60 minutes, heat it to 85-90°C. Inactivate enzymes. Dilute the high-concentration milk that has completed the enzyme reaction to a solid content of about 19.9%. The lactose content of the obtained enzyme-hydrolyzed milk raw material is 0.9 (g / 100g); the content of galacto-oligosaccharide is 3.3 (g / 100g). Add B.bifidum (3×10 6 (CFU / g)) was fermented at 37°C for 10 hours, and the lactose content of the obtained fermented milk raw material was 0.5 (g / 100g); the content of galacto-oligosaccharides was 2.6 (g / 100g); 8 (CFU / g), the final pH value is 5.2.

example 1-2

[0049] Stir the milk powder evenly and dissolve it in water to form high-concentration milk (solid content is about 40%). Add lactose-decomposing enzyme at a rate of 0.1g lactose-decomposing enzyme per 100g lactose. After reacting for 60 minutes, heat it to 85-90°C. Inactivate enzymes. Dilute the high-concentration milk that has completed the enzyme reaction to a solid content of about 20%. The lactose content of the obtained enzyme-hydrolyzed milk raw material is 0.9 (g / 100g); the content of galacto-oligosaccharide is 3.3 (g / 100g). Before the lactic acid fermentation process, add about 2% (w / w) fructooligosaccharides. Add B.bifidum (3×10 6 (CFU / g)) was fermented at 37°C for 10 hours, and the lactose content of the obtained fermented milk raw material was 0.6 (g / 100g); the content of galacto-oligosaccharides was 3.5 (g / 100g); 8 (CFU / g), the final pH value is 5.1.

example 2-1

[0051] Stir the milk powder evenly and dissolve it in water to form high-concentration milk (solid content is about 40%). Add lactose-decomposing enzyme at a rate of 0.1g lactose-decomposing enzyme per 100g lactose. After reacting for 60 minutes, heat it to 85-90°C. Inactivate enzymes. Dilute the high-concentration milk that has completed the enzyme reaction to a solid content of about 20.23%. The lactose content of the obtained enzyme-hydrolyzed milk raw material is 0.9 (g / 100g); the content of galacto-oligosaccharide is 3.2 (g / 100g). Add B.bifidum (2.8×10 6 (CFU / g)) was fermented at 37°C for 10 hours, and the lactose content of the obtained fermented milk raw material was 0.5 (g / 100g); the content of galacto-oligosaccharides was 2.5 (g / 100g); 8 (CFU / g), the final pH value is 5.2.

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Abstract

The present invention relates to a process for preparing a functional fermented milk product with low acidity and containing a low content of lactose and enriched with galactooligosaccharide and Bifidobacterium, and functional fermented milk product prepared therewith. The process is characterized by converting lactose in milk materials to galactooligosaccharide before subjecting the milk materials to lactic fermentation. The process is further characterized by adding fructooligosaccharide to milk materials before subjecting the milk materials to lactic fermentation; the addition of fructooligosaccharide promotes growth of Bifidobacterium during lactic fermentation and increases the amount of galactooligosaccharide in the final product.

Description

technical field [0001] The present invention relates to a method for preparing a functional fermented milk product with low acidity, low lactose content, galacto-oligosaccharide and Bifidobacterium, and the functional fermented milk product prepared by the method . Background technique [0002] Among all kinds of dairy products, yogurt has the oldest history. Yogurt milk is made from milk, which is rich in protein, calcium and vitamins. After being fermented by lactic acid bacteria, it produces a form with unique flavor and easier absorption of nutrients. After fermentation, the large molecules of milk are initially digested into small molecules, the content of lactose is reduced, the content of free amino acids is increased, and folic acid and vitamin K are produced for human utilization. The lactic acid decomposed during the fermentation process combines with calcium to form calcium lactate, which is easily digested and absorbed by the human body, and the ratio of calciu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
CPCA23V2002/00A23C9/1275A23Y2300/25A23C9/1307A23V2400/517A23V2250/28
Inventor 陈冠翰周俊良樊谦腾林念蓁陈建宇赖慧民
Owner V PRODS CORP
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