Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of dairy product of symbiotic fermentation and preparation method thereof

A symbiotic fermentation and dairy product technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of free amino acid production impact, easy generation of carbon dioxide gas and alcohol, poor product flavor and taste, etc., to achieve fine texture, The effect of good texture and good taste

Active Publication Date: 2017-11-03
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production process of dairy products co-fermented by yeast and lactic acid bacteria, if the ratio of yeast and lactic acid bacteria is not properly controlled, carbon dioxide gas and alcohol will be easily produced during the fermentation process, making the product flavor and taste bad, and the free amino acid will be reduced during the fermentation process. Yield will be affected

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0018] raw material:

[0019] Raw milk: 800 kg;

[0020] Stabilizers: pectin 3.5 kg and agar 3 kg;

[0021] Sweetener: 100 kg of white sugar and 30 kg of fructose syrup;

[0022] Lactic acid bacteria: inoculum size 1×10 6 CFU / g feed liquid, composed of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus paracasei;

[0023] Yeast: inoculum size 0.3×10 6 CFU / g feed liquid, composed of Klerkia and Hansenula.

[0024] Preparation:

[0025] a) Mix raw milk, white granulated sugar and fructose syrup to obtain a mixed feed liquid;

[0026] b) Keep the mixed feed solution at 93°C for 5 minutes;

[0027] c) Cool the mixed feed liquid after heat preservation to 35° C., inoculate lactic acid bacteria and yeast, and ferment for 120 hours. When the pH value reaches 3.6, the demulsification is obtained, and the demulsification feed liquid is obtained;

[0028] d) Mix the demulsified feed solution with pectin and agar, heat to 75°C and continue shearing for 15 minu...

no. 2 example

[0034] raw material:

[0035] 800 kg of skim milk;

[0036] Milk protein 10 kg;

[0037] Stabilizer: 4.5 kg of pectin;

[0038] Sweetener: 80 kg of white sugar;

[0039] 30 kg of honey;

[0040] Apple juice 10 kg;

[0041] Lactic acid bacteria: inoculum size 1×10 6 CFU / g feed liquid, consisting of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus helveticus;

[0042] Yeast: inoculum size 0.1×10 6 CFU / g feed liquid, composed of Klerkia and Hansenula.

[0043] Preparation:

[0044] a) Mix skim milk, milk protein, white granulated sugar, honey and apple juice to obtain a mixed feed liquid;

[0045] b) Keep the mixed feed solution at 94°C for 5 minutes;

[0046] c) Cool the mixed feed liquid after heat preservation to 36° C., inoculate lactic acid bacteria and yeast, ferment for 120 hours, the pH value is lower than 3.6, and perform demulsification to obtain a demulsified feed liquid;

[0047] d) Mix the feed liquid after demulsification with the st...

no. 3 example

[0053] raw material:

[0054] Raw milk: 750 kg;

[0055] Milk protein: 20 kg;

[0056] Stabilizers: 5.5 kg of pectin and 5 kg of agar;

[0057] Sweetener: 45 kg of white sugar and 30 kg of fructose syrup;

[0058] Honey: 30 kg;

[0059] Apple juice: 20 kg;

[0060] Lactic acid bacteria: inoculum size 1×10 6 CFU / g feed liquid, consisting of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus helveticus;

[0061] Yeast: inoculum size 0.1×10 6CFU / g feed liquid, composed of Klerkia and Hansenula.

[0062] Preparation:

[0063] a) Mix raw milk, milk protein, white granulated sugar, fructose syrup, honey and apple juice to obtain a mixed feed liquid;

[0064] b) Keep the mixed feed solution at 94°C for 5 minutes;

[0065] c) Cool the mixed feed liquid after heat preservation to 35°C to inoculate lactic acid bacteria and yeast, ferment for 72 hours, the fermentation process is fast, the pH value is lower than 3.6, and the demulsification is carried out to...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a symbiotic fermented dairy product, which is made from milk fermented by lactic acid bacteria and yeast, the inoculation amount of lactic acid bacteria is ≥1×106 CFU / g feed liquid, and the inoculation amount of yeast is ≥0.1×106 CFU / g feed liquid; The ratio of lactic acid bacteria to yeast is 1:0.3 to 1:0.1, and the symbiotic fermented milk product of the present invention produces more amino acids, and the product has fine texture and good taste. The present invention also provides a method for preparing symbiotic fermented dairy products, which avoids problems such as fermentation failure and insufficient fermentation in symbiotic fermentation, produces more amino acids in dairy products, can fully protect the protein in the product, and has a better tissue state , The texture of the product is delicate and the taste is good.

Description

technical field [0001] The invention relates to a fermented milk product, in particular to a milk product symbiotically fermented by lactic acid bacteria and yeast and a preparation method thereof. Background technique [0002] Kefir (commonly known as yogurt) is a common dairy product. It uses cow's milk or reconstituted milk as the main raw material, with or without auxiliary materials, after pasteurization, lactic acid bacteria strains are added, and it is made by heat preservation and fermentation. Using traditional lactic acid bacteria strains to prepare fermented milk products without adding additional amino acids, the content of amino acids in the products is not ideal. [0003] Yeast is the most directly consumed microorganism by humans, and is widely used in bread making and wine making. "Food Science" 2001.Vol.22, No.3 published "Development and Research on Yeast and Lactic Acid Bacteria Composite Fermented Milk", which mentioned that the inoculation ratio of yea...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127
Inventor 哈斯格日图康正雄李树森高鹏
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com