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A sterilized compound protein fermented dairy product

A compound protein and sterilized technology, which is applied in the field of sterilized compound protein fermented dairy products, can solve the problems of low nutritional value, small number of probiotics, and poor flavor of the product, and achieve easy absorption by the human body and strong bacterial activity , Conducive to the effect of product storage, transportation and promotion

Active Publication Date: 2016-08-24
CHENGDU JULE CORP GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are complex protein fermentation products on the market, which are mainly made by compounding peanuts, rice or other plant materials with milk, inoculated with Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium for fermentation. Such products generally have the following technologies Problem: 1. The protein content of the product is low, generally around 1%, and the overall nutritional value is not high
This part of the strain is suitable for milk fermentation, but it is not beneficial to the fermentation of vegetable protein, resulting in a small number of probiotics in the product and poor flavor of the product, etc.

Method used

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  • A sterilized compound protein fermented dairy product
  • A sterilized compound protein fermented dairy product
  • A sterilized compound protein fermented dairy product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A sterilized compound protein fermented milk product, first screening milk powder, then roasting, soaking, grinding, boiling, and enzymatic hydrolysis of peanuts, the screened milk, processed peanuts, white sand bran and stabilized After the agent is mixed, it is obtained by homogenization, sterilization, strain inoculation, fermentation, demulsification, refrigeration, pasteurization, aseptic filling, and storage at room temperature, wherein the mass percentage of each raw material is 5% peanut, 40% liquid milk or 5% milk powder, 4% white sugar, 0.4% emulsification stabilizer, 0.009% bacteria, 0.06% enzyme preparation, 1% polydextrose, and the rest is water.

[0029] Peanuts are peanut granules with a particle size of ≤0.1mm. The strain is a mixture of Lactobacillus plantarum, Lactobacillus casei, and Lactobacillus acidophilus, and the ratio of Lactobacillus plantarum, Lactobacillus casei, and Lactobacillus acidophilus is 2:2:0.5.

[0030] Calculated on the basis of 1 ...

Embodiment 2

[0050] A sterilized compound protein fermented milk product, firstly, the milk is tested and screened, and then the peanuts are roasted, soaked, milled, boiled, and enzymatically hydrolyzed. The tested milk, processed peanuts, and white sand bran After being mixed with a stabilizer, it is obtained by homogenization, sterilization, strain inoculation, fermentation, demulsification, refrigeration, pasteurization, aseptic filling, and storage at room temperature, wherein the mass percentage of each raw material is peanut 7 %, 50% liquid milk or 9% milk powder, 6% white sugar, 0.6% emulsification stabilizer, 0.012% bacteria, 0.09% enzyme preparation, 1% polydextrose, and the rest is water.

[0051] The liquid milk or milk powder is non-antibiotic liquid milk or milk powder, the nutrients are more fat, the peanuts are peanut particles, the particle size is ≤0.1mm, and the strains are Lactobacillus plantarum, Lactobacillus casei, Lactobacillus acidophilus mixture, plant milk Bacillu...

Embodiment 3

[0075] Other content is as embodiment 2.

[0076] The formula includes the following components in mass percentage: 5% peanuts, 40% liquid milk or 5% milk powder, 4% white sugar, 0.4% emulsion stabilizer, 0.009% bacteria, 0.07% enzyme preparation, 1% polydextrose, The remaining content is water.

[0077] The liquid milk or milk powder is antibiotic-free liquid milk or milk powder, the peanuts are peanut granules, the particle size is ≤0.1mm, and the strains are Lactobacillus plantarum, Lactobacillus casei, a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, The ratio of Lactobacillus acidophilus is 2:3:0.5.

[0078] Calculated on the basis of 1 kg of fermented milk product, the emulsion stabilizer includes the following components: 3 g of emulsification thickener, 2 g of acetylated distarch phosphate, 1 g of agar, 0.3 g of diacetyl tartaric acid mono- and di-glycerides, mono and di Glycerin fatty acid ester 0.3g, pectin 0.3g.

[0079] The e...

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Abstract

The invention belongs to the technical field of dairy products, and in particular relates to a sterilized compound protein fermented dairy product, which includes milk, peanuts, white sugar, strains, emulsification stabilizers, enzyme preparations, polydextrose and water, and is characterized in that: the milk is first Screening, and then roasting, soaking, grinding, boiling, and enzymatic hydrolysis of the peanuts. After mixing the screened milk, processed peanuts, white sand bran and stabilizer, they are homogenized, sterilized, and strained in turn. Inoculated, fermented, demulsified, refrigerated, pasteurized, aseptically filled, and stored at room temperature. The mass percentage of each raw material is 5-7% of peanuts, 40-50% of liquid milk or 5-9% of milk powder , white sugar 4-6%, emulsification stabilizer 0.4-0.6%, bacterial strain 0.009-0.012%, enzyme preparation 0.06-0.09%, polydextrose 1%, and the rest is water. The compound protein content of the invention is as high as 2.3%, the nutritional value is high, and the products are balanced and complementary, and the product is not polluted by external bacteria during the shelf life, and the storage period under normal temperature conditions can reach 6 months.

Description

technical field [0001] The invention belongs to the technical field of dairy products, in particular to a sterilized compound protein fermented dairy product. Background technique [0002] At present, there are complex protein fermentation products on the market, which are mainly made of peanuts, rice or other plant materials and milk, and inoculated with Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium for fermentation. Such products generally have the following technologies Problem: 1. The protein content of the product is low, generally around 1%, and the overall nutritional value is not high. 2. Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium are used as fermentation strains. This part of the bacteria is suitable for milk fermentation, but it is not beneficial to the fermentation of vegetable protein, resulting in a small number of probiotics in the product and poor flavor of the product. Contents of the invention [0...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 夏雪松高朝晖甘露苏镜夫
Owner CHENGDU JULE CORP GROUP