Fermented milk with large amount of probiotics and preparation method thereof

A technology of probiotics and fermented milk, which is applied to dairy products, other dairy products, bacteria used in food preparation, etc., can solve the problems of difficulty in exerting the regulating function of probiotics, reducing the role of health-care regulation, and adding a small amount of probiotics, etc. Achieving good quality stability, promoting proliferation, and simple methods

Active Publication Date: 2016-05-04
JUNLEBAO DAIRY GRP CO LTD
View PDF2 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Affected by the cost, the number of probiotics added in this kind of dairy products is small, and it is difficult to play the regulatory function of probiotics on the body
However, some probiotics can not only participate in the fermentation of dairy products, but also can be added to dairy products as functional factors, such as Bifidobacterium and Lactobacillus paracasei N1115, which saves production costs to a certain extent, but in the shelf life During the period, the activity of the strains in the prepared dairy products is different, res

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fermented milk with large amount of probiotics and preparation method thereof
  • Fermented milk with large amount of probiotics and preparation method thereof
  • Fermented milk with large amount of probiotics and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1 A kind of fermented milk with high probiotic count and preparation method thereof

[0043] This embodiment is a fermented milk with a high probiotic count and a preparation method thereof, which is carried out according to the following steps:

[0044] (11) Raw milk processing

[0045] a. Put 160kg of raw milk heated to 50°C in the batching tank, add 80kg of white sugar, stir well for 10min until dissolved, and obtain A1;

[0046] b. After A1 is cooled to room temperature, add 0.02kg of sodium ascorbate, stir evenly, and cool to 15°C to obtain B1;

[0047] c. Pour 640kg of raw milk into B1 in the blending tank to obtain C1;

[0048] (12) homogeneous

[0049] Heat C1 to 70°C, homogenize at 15Mpa, sterilize at 95°C for 300s, and wait until the temperature drops to 37°C to obtain D1;

[0050] (13) fermentation

[0051] Add Lactobacillus paracasei N1115 and Bifidobacterium in D1, the addition of two kinds of bacteria is 10 5 cfu / ml, stirred until dissolve...

Embodiment 2-6

[0059] Embodiment 2-6 Fermented milk with high probiotic count and preparation method thereof

[0060] Examples 2-6 are fermented milk with a high probiotic count and its preparation method, the preparation method of which is similar to that of Example 1, the only difference is that the formula of fermented milk and the technical parameters in the preparation process are different, specifically See Table 1 and Table 2.

[0061] Table 1 Fermented milk formula with high probiotic count

[0062]

[0063] Table 2 Technical parameter table in the process of preparing fermented milk with high probiotic count

[0064]

[0065] The fermented milk with high probiotic count provided by Examples 2-6 has good quality stability during the shelf life, and the synergistic cooperation of chitosan and pineapple pulp not only inhibits the proliferation of Lactobacillus paracasei N1115 during the shelf life of the made dairy products The phenomenon of post-acidification makes the acidity...

Embodiment 7

[0067] Embodiment 7 different formula fermented milk and its result evaluation

[0068] Ⅰ. Preparation of different fermented milk

[0069] (1) A kind of fermented milk with high probiotic count

[0070] The high probiotic count fermented milk is carried out according to the following sequence of steps:

[0071] (71) Raw milk processing

[0072] a. Put 170kg of raw milk heated to 50°C in the batching tank, add 80kg of white sugar, stir well for 10min until dissolved, and obtain A7;

[0073] b. After A7 is cooled to room temperature, add 0.02kg of sodium ascorbate, stir evenly, and cool to 15°C to obtain B7;

[0074] c. Pour 680kg of raw milk into B7 in the blending tank to obtain C7;

[0075] (72) homogeneous

[0076] Heat C7 to 65°C, homogenize at 15Mpa, sterilize at 95°C for 300s, and wait until the temperature drops to 37°C to obtain D7;

[0077] (73) fermentation

[0078] Add Lactobacillus paracasei N1115 (10 6 cfu / ml) and bifidobacteria (10 7 cfu / ml), stirred unt...

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 invention provides fermented milk with large amount of probiotics. The fermented milk with large amount of probiotics comprises the following ingredients: raw milk, white granulated sugar, chitosan, pineapple pulp, distilled water, lactobacillus paracasei N1115 and Bacillus bifidus; the lactobacillus paracasei N1115, the Bacillus bifidus and the accessory ingredients in the formula of the fermented milk with high probiotics count are scientifically matched and rationally proportioned; the prepared fermented milk has good quality stability; the synergic match of the chitosan and the pineapple pulp not only inhibits acidification phenomenon of the prepared milk product caused by proliferation of the lactobacillus paracasei N1115 within the shelf life, but also promotes proliferation of the Bacillus bifidus, so that large amount of alive bacterial the Bacillus bifidus is maintained within the shelf life. The invention further provides a preparation method of the fermented milk with large amount of probiotics. According to the preparation method, the chitosan and the pineapple pulp are added after fermentation, so that the chitosan and the pineapple pulp are prevented from damage during the fermentation process and are capable of exerting the synergistic effect. The preparation method is simple in process and easy to control. The preparation method is suitable for preparation of fermented milk with high probiotics count.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and relates to fermented milk and a preparation method thereof, in particular to fermented milk with high probiotic count and a preparation method thereof. Background technique [0002] In recent years, fermented milk products have the advantages of rich nutrition, easy digestion, good palatability and easy preservation, and are deeply loved by consumers. The probiotics in fermented milk products have significant regulating functions on the body, such as regulating the intestines, improving immunity, anti-oxidation, etc., and can achieve the effect of disease prevention and treatment. [0003] The Chinese invention patent with the patent number 201110357058 discloses a kind of "Lactobacillus casei N1115, its immunomodulatory effect and application", which has the effect of enhancing immune regulation and can be used to prepare functional drinks and health care preparations. However, durin...

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
IPC IPC(8): A23C9/133A23C9/127
CPCA23C9/127A23C9/133A23C2240/15A23V2400/125A23V2400/51
Inventor 魏立华薛玉玲朱宏王世杰冯丽莉王华马蕊丛懿洁
Owner JUNLEBAO DAIRY GRP CO LTD
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