Buffalo milk yoghourt rich in gamma-aminobutyric acid and preparing method thereof
A technology of aminobutyric acid and lactic yogurt, which is applied in the field of buffalo milk yogurt rich in γ-aminobutyric acid and its preparation, can solve the problems of few high value-added products, achieve detoxification physiological functionality, delicate taste, and solve the problem of coagulation The effect of excessive milk
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[0031] Example 1
[0032] A buffalo milk yogurt rich in γ-aminobutyric acid is a solidified yogurt. The yogurt is prepared by fermenting skimmed buffalo milk as the main material, adding 7% of the total mass of skimmed buffalo milk, white sugar, 0.4% sodium glutamate and 5% of compound strains. Among them, the skimmed buffalo milk is obtained by filtering the qualified fresh buffalo milk and separating the milk fat. The protein content is 5.5%, the fat content is 0.5%, and the acidity is ≤16°T. The compound strain is made up of Lactococcus lactis subsp. lactis, Lactobacillus plantarum and Streptococcus thermophilus after being activated and mixed at a mass ratio of 1:1:1. The specific activation preparation method is: freeze-dried and preserved Lactococcus lactis Strains, Lactobacillus plantarum, and Streptococcus thermophilus were successively resurrected and subcultured on MRS slant medium to obtain the strains; then the strains were respectively inoculated into 100ml MRS brot...
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[0034] Example 2
[0035] A buffalo milk yogurt rich in γ-aminobutyric acid is a solidified yogurt. The yogurt is prepared by fermenting with skimmed buffalo milk as the main material, adding 8% white sugar, 0.6% sodium glutamate and 7% of the compound strain of the total mass of skimming buffalo milk. Among them, the skimmed buffalo milk is obtained by filtering the qualified fresh buffalo milk and then separating the milk fat. The protein content is 5.82%, the fat content is 0.4%, and the acidity is ≤16°T. The compound strain is made of Lactococcus lactis subsp. lactis, Lactobacillus plantarum and Streptococcus thermophilus after being activated and mixed at a mass ratio of 2:1:1. The specific activation configuration method is: Lactococcus lactis subsp. lactis preserved in a glycerin tube Strains, Lactobacillus plantarum, and Streptococcus thermophilus were respectively resurrected and subcultured twice in succession on MRS slant medium to obtain the strains; then the strains...
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[0037] Example 3
[0038] A buffalo milk yogurt rich in γ-aminobutyric acid is a solidified yogurt. The yogurt is prepared by fermenting skimmed buffalo milk as the main material, adding 9% white sugar, 0.9% sodium glutamate and 10% of the compound strain of the total mass of skimming buffalo milk. Among them, the skimmed buffalo milk is obtained by filtering the qualified fresh buffalo milk and then separating the milk fat. The protein content is 6.8%, the fat content is 0.5%, and the acidity is ≤16°T. The composite strain is made of Lactococcus lactis subsp. lactis, Lactobacillus plantarum and Streptococcus thermophilus after being activated and mixed at a mass ratio of 1:1:2. The specific activation configuration method is: freeze-dried and preserved Lactococcus lactis Strains, Lactobacillus plantarum and Streptococcus thermophilus were resurrected and subcultured twice in succession on MRS slant medium to obtain the strains; then the strains were respectively inoculated into...
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