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Preparation method for high-activity peptide acidified milk

A fermented milk, high-activity technology, applied in the field of preparation of high-activity peptide fermented milk, can solve problems such as poor protein decomposition ability, achieve the effect of enhancing physiological activity, lowering cholesterol, and improving intestinal tract

Active Publication Date: 2015-08-19
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The technical deficiency of the thesis lies in the short-term (4h) high temperature (42°C, for Lactobacillus helveticus) fermentation. Under this condition, Lactobacillus bulgaricus and Streptococcus thermophilus have a good growth advantage, while Lactobacillus helveticus The optimal growth temperature is 37°C, and the extracellular and intracellular enzymes of Lactobacillus helveticus have poor protein decomposition ability at 42°C

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038]S1. Preparation of starter: compound Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus helveticus at a ratio of 1:1:3, take an appropriate amount of skim milk with a protein content ≥ 3.0% and sterilize it at 121°C. Inoculate in the skim milk in an amount of 1%, ferment at 40°C for 6 hours, and the number of lactic acid bacteria in the fermentation liquid reaches 1×10 8 cfu / mL, and then put it in the cold storage for later use to prepare the starter.

[0039] S2. Inoculation: select fresh milk with a protein content ≥ 3.0%, skim it to obtain skim milk, heat the skim milk to 60°C, and then use a high-pressure homogenizer to homogenize it. The homogenization pressure is controlled at 15~20MPa. Homogenized skim milk is heated to 95°C, and kept at this temperature for 15-30 minutes for sterilization, and then cooled to 40°C in a water bath; the starter prepared by S1 is fully stirred under aseptic conditions, so that the starter is Uniform and semi-fl...

Embodiment 2

[0049] S1. Preparation of starter: compound Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus helveticus at a ratio of 1:1:3, select high-quality skimmed milk powder, and dissolve it in water to prepare raw milk with a protein content of ≥3.0%. The raw milk was sterilized at 121°C, and the compound bacteria were inoculated into the raw milk in an amount of 2%, and fermented at 42°C for 4-5 hours, and the number of lactic acid bacteria in the fermentation liquid reached 1×10 8 cfu / mL, and then put it into the cold storage for standby to prepare the starter.

[0050] S2. Inoculation: Select high-quality skimmed milk powder, add water to dissolve and prepare raw milk with protein content ≥ 3.0%, heat the raw milk to 60°C, and then use a high-pressure homogenizer for homogenization treatment, and the homogenization pressure is controlled at 15~20MPa , heat the homogenized skim milk to 90°C, and keep it at this temperature for 15-30 minutes for sterilization,...

Embodiment 3

[0060] S1. Preparation of starter: compound Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus helveticus at a ratio of 1:1:3, take an appropriate amount of skim milk with a protein content ≥ 3.0% and sterilize it at 121°C. Inoculate in the skim milk in an amount of 5%, ferment at 39°C for 4-6h, and the number of lactic acid bacteria in the fermentation liquid reaches 1×10 8 cfu / mL to prepare the starter.

[0061] S2. Inoculation: select fresh milk with a protein content ≥ 3.0%, skim it to obtain skim milk, heat the skim milk to 60°C, and then use a high-pressure homogenizer to homogenize it. The homogenization pressure is controlled at 15~20MPa. Homogenized skim milk is heated to 95°C, and kept at this temperature for 15-30 minutes for sterilization, and then cooled to 40°C in a water bath; the starter prepared by S1 is fully stirred under aseptic conditions, so that the starter is Uniform and semi-fluid, then add the starter to the sterilized and cooled...

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Abstract

The invention belongs to the technical field of dairy product processing, and particularly discloses a preparation method for high-activity peptide acidified milk. The method comprises the steps: S1, preparation of a leavening agent; S2, inoculation; S3, two-stage fermentation. According to the method, fermentation strains are screened and are compounded according to a certain ratio, and a two-stage fermentation method is adopted, so that the coordinate symbiosis among various strains gives full play to own characteristic advantages, the acid production, aroma producing and proteolysis capabilities of the strains tend to an optimal state, acidified milk obtained by production has more small molecule peptide than traditional acidophilus milk. Casein and whey protein are both subjected to advanced degradation during a fermentation process, so as to be easily digested and absorbed by a human body, the prepared high-activity peptide acidified milk has the healthcare functions of lowering serum cholesterol, reducing blood glucose, resisting hypertension, resisting oxidation, boosting immunity, improving intestinal function, and the like.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and in particular relates to a preparation method of high-activity peptide fermented milk. Background technique [0002] Fermented milk has gradually become one of the largest products in the dairy market, and its research and development direction is mainly strain breeding, good flavor, taste and shelf life. Over the years, people have pursued a rich yogurt flavor by low-temperature and long-term fermentation, and added fruit juice and pulp to enrich the variety of fermented milk to optimize the fermentation agent to obtain better taste, flavor and functional peptides. [0003] For fermented milk containing biologically active peptides, some studies have also been carried out at home and abroad. The invention patent with the publication number CN101580861 discloses a bioactive peptide capable of inhibiting post-fermentation of fermented milk and a preparation method thereof. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13A23C9/137
Inventor 郑华林捷刘建卫
Owner SOUTH CHINA AGRI UNIV
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