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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

Active Publication Date: 2016-05-04
湛江燕塘乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, my country's buffalo milk processing industry is still in its infancy, mainly liquid milk, and there are few high value-added products

Method used

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  • Buffalo milk yoghourt rich in gamma-aminobutyric acid and preparing method thereof
  • Buffalo milk yoghourt rich in gamma-aminobutyric acid and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A buffalo milk yogurt rich in gamma-aminobutyric acid, which is set type yogurt. The yoghurt is prepared by fermenting skimmed buffalo milk as the main ingredient, adding 7% white sugar, 0.4% sodium glutamate and 5% compound strains of the total weight of the skimmed buffalo milk. Among them, the skimmed buffalo milk is obtained by filtering the qualified fresh buffalo milk and then separating the milk fat, wherein the protein content is 5.5%, the fat content is 0.5%, and the acidity is ≤16°T. The compound strain is composed of Lactococcus lactis subsp. lactic acid, Lactobacillus plantarum and Streptococcus thermophilus after activation and mixed at a mass ratio of 1:1:1. The specific activation preparation method is: freeze-dried and preserved Lactococcus lactis subsp. Species, Lactobacillus plantarum and Streptococcus thermophilus were respectively resurrected and subcultured twice in MRS slant medium to obtain bacterial strains; then the bacterial strains were respec...

Embodiment 2

[0035] A buffalo milk yogurt rich in gamma-aminobutyric acid, which is set type yogurt. The yoghurt is prepared by fermenting skimmed buffalo milk as a main ingredient, adding 8% white granulated sugar, 0.6% sodium glutamate and 7% compound strain of the total mass of the skimmed buffalo milk. Among them, the skimmed buffalo milk is obtained by filtering the qualified fresh buffalo milk and then separating milk fat, wherein the protein content is 5.82%, the fat content is 0.4%, and the acidity is ≤16°T. The compound strain is composed of Lactococcus lactis subsp. lactic acid, Lactobacillus plantarum and Streptococcus thermophilus after activation and mixed according to the mass ratio of 2:1:1. The specific activation configuration method is: Lactococcus lactis subsp. lactis subsp. Species, Lactobacillus plantarum and Streptococcus thermophilus were revived and subcultured twice in MRS slant medium, respectively, to obtain strains; then the strains were inoculated into 100ml MR...

Embodiment 3

[0038] A buffalo milk yogurt rich in gamma-aminobutyric acid, which is set type yogurt. The yoghurt is prepared by using skim buffalo milk as the main ingredient, adding 9% of the total weight of the skim buffalo milk, white sugar, 0.9% of sodium glutamate and 10% of compound strains for fermentation. 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 compound strain is composed of Lactococcus lactis subsp. lactic acid, Lactobacillus plantarum and Streptococcus thermophilus after activation and mixed according to the mass ratio of 1:1:2. The specific activation configuration method is: freeze-dried and preserved Lactococcus lactis subsp. Species, Lactobacillus plantarum and Streptococcus thermophilus were revived and subcultured twice in MRS slant medium respectively to obtain bacterial strains; then the bacterial str...

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Abstract

The invention relates to buffalo milk yoghourt rich in gamma-aminobutyric acid (GABA) and a preparing method thereof and belongs to the technical field of dairy product processing. Lactococcus lactis subsp lactis separated from buffalo milk and capable of generating GABA, lactobacillus plantarum and traditional yogurt culture streptococcus thermophilus are mixed to generate a composite strain, and the composite strain is used for fermentation of degreased buffalo milk to prepare yogurt. The preparing process is simple, and the prepared yogurt has rich milk fragrance, thick texture, fine and smooth taste and rich nutrients; the content of GABA is high and can be as high as 3.6 g / kg, and multiple physiological functions including reducing blood pressure, resisting anxiety and depression, improving sleep and relieving internal heat or fever are realized; no additive is adopted, the storage life is long, and the buffalo milk yoghourt is safe, environmentally friendly and healthy.

Description

【Technical field】 [0001] The invention relates to the technical field of dairy product processing, in particular to buffalo milk yoghurt rich in γ-aminobutyric acid and a preparation method thereof. 【technical background】 [0002] Buffalo milk is a special dairy product in southern China, which is high-quality, safe and rare. The output of buffalo milk is relatively low, but its protein, milk fat, vitamins, trace elements, etc. are higher than black and white milk, and it is known as the "king of milk". At present, my country's buffalo milk processing industry is still in its infancy, mainly liquid milk, and there are few high value-added products. [0003] Yogurt is a product made from milk, which is pasteurized and cooled and then fermented with lactic acid bacteria. The fermented milk contains a large amount of probiotics, which can regulate the gastrointestinal flora and improve the immune system of the body, so it is very popular. Market has great potential. [0004]...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1322A23V2400/169A23V2400/231A23V2400/249
Inventor 谢芳杨承剑曾庆坤唐艳农皓如彭丽娟
Owner 湛江燕塘乳业有限公司
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