Fermented milk product with blood pressure reducing function and preparation method thereof

A technology for fermenting dairy products and lowering blood pressure, applied in dairy products, milk preparations, food ingredients, etc., can solve the problem of less high value-added products, improve nutrition and health care efficacy, strong operability and practicability, and improve blood pressure. effect of blood pressure

Active Publication Date: 2016-06-01
广西石埠乳业有限责任公司
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  • Abstract
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  • 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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  • Fermented milk product with blood pressure reducing function and preparation method thereof

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preparation example Construction

[0044] 1) Preparation of reaction solution

[0045] Take 20 μL of inhibitor solution, add 120 μL of 5 mmol / L HHL solution, mix well, place in a water bath at 37°C to preheat for 5 minutes; at the same time, take 20 μL of LACE reagent and place in a water bath at 37°C to preheat for 5 minutes ; After preheating, mix the above mixed solution and ACE reagent thoroughly and evenly as a sample group. The sample group was incubated at a temperature of 37° C. for 60 min, and then 200 μL of 1 mol / L HCl was added to terminate the reaction to obtain a reaction solution. After the reaction solution was filtered through a 0.45 μm filter membrane, it was injected and analyzed by high performance liquid chromatography (HPLC).

[0046] Furthermore, 20 μL of the borate buffer solution was used instead of the inhibitor solution as the first blank control group; 20 μL of the sodium borate buffer solution was used instead of the ACE reagent as the second blank control group.

[0047] 2) Chroma...

Embodiment 1

[0055] A blood pressure-lowering fermented milk product, which is mainly fermented by adding lactic acid bacteria strains to the following raw materials in parts by weight: 85 g of fresh buffalo milk, 5 g of sucrose, 5 g of buffalo milk blood pressure lowering peptide base material, and 0.15 g of taurine; The amount is 0.022836u.

[0056] The preparation method of the buffalo milk hypotensive peptide base material is:

[0057] (1) Standardization of raw milk: using fresh buffalo milk as a raw material, defatting it, adjusting the protein content in the fresh buffalo milk to 4%, to obtain standardized buffalo milk;

[0058] (2) Sterilization: heat the standardized buffalo milk obtained in step (1) to 60° C., and sterilize for 10 minutes;

[0059] (3) Adjusting the pH value: cooling the buffalo milk obtained after step (2) to 55° C., and adjusting the pH value to 10.5;

[0060] (4) Protease hydrolysis: adding protease to the buffalo milk treated in step (3), and hydrolyzing it...

Embodiment 2

[0069] A blood pressure-lowering fermented milk product, which is mainly fermented by adding lactic acid bacteria strains to the following raw materials in parts by weight: fresh buffalo milk 88g, sucrose 6g, buffalo milk blood pressure lowering peptide base material 8g, taurine 0.25g; lactic acid bacteria strains added The amount is 0.0407u.

[0070] The preparation method of the buffalo milk hypotensive peptide base material is:

[0071] (1) Standardization of raw milk: using fresh buffalo milk as a raw material, defatting it, adjusting the protein content in the fresh buffalo milk to 4%, to obtain standardized buffalo milk;

[0072] (2) Sterilization: heat the standardized buffalo milk obtained in step (1) to 65° C., and sterilize for 8 minutes;

[0073] (3) Adjusting the pH value: cooling the buffalo milk obtained after step (2) to 60° C., and adjusting the pH value to 10.0;

[0074] (4) Protease hydrolysis: adding protease to the buffalo milk treated in step (3), and hy...

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Abstract

The invention relates to a fermented milk product with a blood pressure reducing function and a preparation method thereof and belongs to the technical field of milk product processing. Water buffalo milk is adopted as a raw material and combined with saccharose, a water buffalo milk antihypertensive peptide base material, taurine and a lactic acid bacterium strain, and the fermented milk product with the blood pressure reducing function is prepared. The preparation method of the fermented milk product is simple, and the prepared yogurt is strong in milk fragrance, creamy in texture, fine and smooth in taste and rich in nutrition. All nutritional value of the water buffalo milk can be kept, meanwhile, the blood pressure reducing effect is improved, and the healthcare effect of the fermented milk product is improved. The prepared fermented milk product is free of any additive, long in shelf life, safe, environmentally friendly and healthy.

Description

【Technical field】 [0001] The invention relates to the technical field of dairy product processing, in particular to a blood pressure-lowering fermented dairy product and a preparation method thereof. 【technical background】 [0002] Hypertension is a clinical syndrome in which arterial systolic or diastolic blood pressure increases (>=140 / 90mmHg) in a resting state, and it is also a systemic chronic vascular disease. Hypertension can easily develop into cardiovascular and cerebrovascular diseases, causing serious complications such as cerebral hemorrhage or cerebral thrombosis, heart failure, and renal insufficiency, which endanger human health. According to statistics, the number of hypertensive patients in my country is as high as 330 million at present, and it is common in people aged 40 to 50. In recent years, there has been a trend of rejuvenation, and even young people in their 20s suffer from high blood pressure. Therefore, hypertension has become a major public he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127A23C9/13
CPCA23C9/1275A23C9/1322A23V2002/00A23V2200/30
Inventor 曾庆坤杨攀李玲黄丽唐艳
Owner 广西石埠乳业有限责任公司
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