Bifidobacterium and yeast symbiotic fermented milk production method

A bifidobacteria, production method technology, applied in dairy products, applications, milk preparations and other directions, to achieve the effects of strengthening vitamin B1 and vitamin B2, good taste, and improving growth retardation

Inactive Publication Date: 2015-06-17
QINGDAO BAICAOHUI INST OF CHINESE HERBAL MEDICINE
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the techniques of bifidobacterium fermentation and yeast fermentation are very mature, but there is no method for producing yogurt products by symbiotic fermentation of the two

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

Embodiment 1

[0020] A. Mix raw milk, skimmed milk powder, sucrose, and glucose according to the ratio of raw materials: add 2% skimmed milk powder, 6% sucrose, and 1% glucose to the raw milk, mix them together, and homogenize under a pressure of 15MPa , then heated to 113°C, kept for 5 minutes to sterilize, then cooled to 26°C, and set aside;

[0021] B. Inoculate Bifidobacterium bifidum by 6%, lactic acid yeast by 2% into the raw material obtained in step A, add 0.01% vitamin C after low-temperature sterilization simultaneously, and mix in the fermenter;

[0022] C. Keep the temperature of the fermenter at 26°C and continue to ferment for 140 minutes;

[0023] D. Raise the temperature of the fermenter to 35°C and continue to ferment for 6 hours; finish the fermentation and cool to 8°C;

[0024] E. Fill the cooled fermented liquid obtained in step D, and store it in a cold storage at 1°C to obtain the finished product.

[0025] The finished product that this embodiment obtains, the bifid...

Embodiment 2

[0027] A. Raw material milk, skimmed milk powder, sucrose, and glucose according to the ratio of raw materials: add 6% skimmed milk powder, 12% sucrose, and 3% glucose to the raw material milk, mix together, and homogenize under the pressure of 20MPa , then heated to 117°C, kept for 3 minutes to sterilize, then cooled to 29°C, and set aside;

[0028] B. Inoculate Bifidobacterium bifidum by 8%, lactic acid yeast by 4% into the raw material obtained in step A, add 0.05% vitamin C after low-temperature sterilization simultaneously, and mix in the fermenter;

[0029] C. The temperature of the fermenter is kept at 29° C., and the fermentation is continued for 100 minutes;

[0030] D. Raise the temperature of the fermenter to 39°C and continue to ferment for 4 hours; finish the fermentation and cool to 11°C;

[0031] E. Fill the fermented liquid obtained in step D after cooling, and put it into a cold storage at 5°C for storage, which is the finished product.

[0032] The finished...

Embodiment 3

[0034] A. Raw material milk, skimmed milk powder, sucrose, and glucose according to the raw material ratio: add 4% skimmed milk powder, 10% sucrose, and 2% glucose to the raw material milk, mix together, and homogenize under a pressure of 18MPa , then heated to 115°C, kept for 4 minutes to sterilize, then cooled to 28°C, and set aside;

[0035] B. Inoculate Bifidobacterium bifidum by 7%, lactic acid yeast by 3.5% into the raw material obtained in step A, add 0.03% vitamin C after low-temperature sterilization simultaneously, and mix in the fermenter;

[0036] C. Keep the temperature of the fermenter at 28°C and continue to ferment for 120 minutes;

[0037] D. Raise the temperature of the fermenter to 37°C and continue to ferment for 5 hours; finish the fermentation and cool to 9°C;

[0038] E. Fill the cooled fermented liquid obtained in step D, and put it into a cold storage at 3°C ​​for storage, which is the finished product.

[0039] The finished product that this embodim...

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 present invention relates to a bifidobacterium and yeast symbiotic fermented milk production method. The production method utilizes the symbiotic relationship of bifidobacteria and yeasts which together ferment and produce a symbiotic fermented milk in the milk, thus the symbiotic fermented milk not only has an authentic flavor of lactic acids, but also has the aroma of yeasts, and at the same time supplement protein, probiotics and other beneficial substances, and can complement a lot of vitamin B1 and B2 produced by yeast fermentation, and is a tasty and nutritious functional food.

Description

technical field [0001] The invention provides a production method and raw material ratio of bifidobacterium-saccharomyces symbiotic fermented milk, belonging to the field of food fermentation. technical background [0002] Bifidobacteria can produce lactic acid and acetic acid after fermentation in the human intestine, which can improve the utilization rate of calcium, phosphorus and iron, and promote the absorption of iron and vitamin D. Bifidobacteria ferment lactose to produce galactose, which is a component of cerebrosides in the brain nervous system, and is closely related to the rapid growth of the baby's brain after birth. Bifidobacteria can produce vitamin B 1 , B 2 , B 6 , B 12 And alanine, valine, aspartic acid and threonine and other essential nutrients for the human body have important nutritional effects that cannot be ignored. [0003] Bifidobacterium also has an anti-aging effect. Microecological surveys in Europe, America and Japan have shown that the nu...

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 Applications(China)
IPC IPC(8): A23C9/127
Inventor 黄映琪
Owner QINGDAO BAICAOHUI INST OF CHINESE HERBAL MEDICINE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap