Fermented milk drink rich in fructosan and production method thereof

A fermented milk beverage and fermented milk technology, which is applied in the fields of fermentation, dairy products, milk preparations, etc., can solve problems such as artificial addition of polysaccharides, achieve the effects of simplifying production steps, saving production costs, and reducing pollution risks

Active Publication Date: 2015-11-25
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, in order to solve the problem that the current market lacks fermented milk drinks with fructan as the main functional component, and the existing fructan-producing bacteria are m

Method used

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  • Fermented milk drink rich in fructosan and production method thereof
  • Fermented milk drink rich in fructosan and production method thereof
  • Fermented milk drink rich in fructosan and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1 is rich in the preparation of the fermented milk beverage of fructan

[0032] 1. Materials and methods

[0033] Preparation of skimmed milk sucrose medium: mix 10% skimmed milk powder with 15% sucrose by mass with distilled water, fully dissolve, sterilize at 125°C for 5min, and cool to room temperature to obtain the required concentration sterile skim milk sucrose medium.

[0034] Preparation of seeds (fermentation strains): the lyophilized powder of Leuconostoccitreum (Leuconostoccitreum) BD01707 whose preservation number is GCMCCNo. / v) On the M17 agar medium (MerckCo. Germany) of sucrose, 28 ℃ of aerobic cultures were taken out for 24h, and a single colony was picked with an inoculation loop and put into 20mL M17 liquid medium containing 2% (w / v) sucrose (purchased From Merck Co. (Germany), 28°C, 180rpm shaker culture for 24h, the culture was centrifuged at 9,000rpm for 10 minutes, the supernatant was discarded, the bacteria were washed twice with steri...

Embodiment 2

[0062] Embodiment 2 is rich in the preparation of the fermented milk beverage of fructan

[0063] 1. Materials and methods

[0064] Preparation of skim milk sucrose medium: mix skim milk powder with a mass percentage of 12%, sucrose with a mass percentage of 20% and distilled water, fully dissolve, sterilize at 95°C for 20min, and cool to room temperature to obtain the obtained Sterile skimmed milk sucrose medium of the desired concentration.

[0065] The preparation of seeds (fermented strains), the preparation of polysaccharides (fructan) in fermented milk, and the preparation of polysaccharides (fructan) in fermented milk drinks: the same as in Example 1.

[0066] 2. Preparation of fermented milk beverage rich in fructan

[0067] (1) The obtained Leuconostoc citrea BD01707 seeds are aseptically inoculated in a medium containing 20% ​​sucrose and 12% skim milk with an inoculum volume percentage of 0.5%, cultivated at 35°C and 100rpm for 120 hours, and after the fermentatio...

Embodiment 3

[0070] Embodiment 3 is rich in the preparation of the fermented milk beverage of fructan

[0071] 1. Materials and methods

[0072] Preparation of skimmed milk sucrose medium: mix skimmed milk powder with a mass percentage of 6%, sucrose with a mass percentage of 5% and distilled water, fully dissolve, sterilize at 100°C for 15 minutes, and cool to room temperature to obtain the obtained Sterile skimmed milk sucrose medium of the desired concentration.

[0073] The preparation of seeds (fermented strains), the preparation of polysaccharides (fructan) in fermented milk, and the preparation of polysaccharides (fructan) in fermented milk drinks: the same as in Example 1.

[0074] 2. Preparation of fermented milk beverage rich in fructan

[0075] (1) Aseptically inoculate the obtained Leuconostoc citricum BD01707 seeds with an inoculum size of 4.0% (v / v) on a medium with a sucrose mass percentage content of 5% and a skim milk mass percentage content of 6%, at 20°C and 300rpm Af...

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Abstract

The invention discloses fermented milk rich in fructosan, fermented milk drink rich in fructosan and their production methods. The production method of the fermented milk drink includes the steps of subjecting a Leuconostoc citreum ferment culture to fermentation cultivation in skimmed milk and sucrose medium to obtain fermented milk; mixing the fermented milk with blended liquid containing sweetener and acidulant, homogenizing mixture, and sterilizing the mixture. The Leuconostoc citreum is one of lactic acid bacteria; compared with other fructosan-producing bacteria, such as Bacillus, the Leuconostoc citreum has higher food safety of products; the steps of the production methods are greatly simplified, production cost is reduced, and pollution risk caused in non-continuous operations is decreased. The produced fermented milk drink has high fructosan content and stable quality, and the situation that the existing market is scarce of drinks using fructosan as a functional component is broken through.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a fructan-rich fermented milk beverage and a preparation method thereof. Background technique [0002] Polysaccharide is a macromolecular polymer composed of monosaccharides bonded by glycosidic bonds. Studies have shown that polysaccharides have beneficial functions such as immune regulation, anti-virus, anti-cancer, hypoglycemic, and blood pressure. Polysaccharides in nature are mainly distributed in microorganisms, higher plants, animals, lichens, and algae. Among them, polysaccharides derived from microorganisms, especially exopolysaccharides, are the growth of certain microorganisms (such as lactic acid bacteria, Agrobacterium, rhizobium, etc.) A class of carbohydrate compounds that are secreted outside the cell wall during metabolism. Among them, the polysaccharide attached to the outside of the microbial cell wall is called capsular polysaccharide, while the mucus ...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/123C12P19/04
Inventor 韩瑨徐晓芬吴正钧吴江
Owner BRIGHT DAIRY & FOOD
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