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a fermented dairy product

A technology for fermenting dairy products and strains, applied in dairy products, milk preparations, food ingredients, etc., can solve the problem of less high value-added products, improve endocrine status, increase blood pressure, and promote iron absorption. Effect

Active Publication Date: 2019-12-31
广西石埠乳业有限责任公司
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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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preparation example Construction

[0044] 1) Preparation of reaction solution

[0045] Take 20μL of inhibitor solution and add 120μL of 5mmol / L HHL solution. After mixing well, place it in a water bath at 37℃ to preheat for 5min. At the same time, take 20μL of ACE reagent and place it in a water bath at 37℃ to preheat it. Heat for 5 minutes; after preheating, mix the above-mentioned mixed solution and ACE reagent thoroughly as a sample group. The sample group was kept at 37°C for 60 minutes, and then 200 μL of 1 mol / L HCl was added to stop the reaction to obtain a reaction solution. After the reaction solution was filtered through a 0.45μm filter membrane, it was analyzed by HPLC.

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

[0047] 2) Chromatographic conditions

[0048] 1) Chromatographic column: Sunfire column C18 analytical ch...

Embodiment 1

[0055] A fermented milk product for lowering blood pressure, which is made by fermenting the following raw materials with lactic acid bacteria strains: 85g fresh buffalo milk, 5g sucrose, 5g buffalo milk blood pressure lowering peptide base, 0.15g taurine; lactic acid bacteria strains added The amount is 0.022836u.

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

[0057] (1) Raw milk standardization: using fresh buffalo milk as the raw material, defatting it, and adjusting the protein content of 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 min;

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

[0060] (4) Protease hydrolysis: add protease to the water buffalo milk treated in step (3), and hydrolyze it for 3.5 hours at a temperature of 55°...

Embodiment 2

[0069] A fermented milk product for lowering blood pressure, which is made by fermenting the following raw materials with lactic acid bacteria: 88g fresh buffalo milk, 6g sucrose, 8g buffalo blood pressure lowering peptide base, 0.25g taurine; lactic acid bacteria added The amount is 0.0407u.

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

[0071] (1) Raw milk standardization: using fresh buffalo milk as the raw material, defatting it, and adjusting the protein content of 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) Adjust the pH value: cool the buffalo milk obtained after step (2) to 60°C, and adjust the pH value to 10.0;

[0074] (4) Protease hydrolysis: add protease to the buffalo milk treated in step (3), and hydrolyze it for 4 hours at a temperature of 60° C., wherein the buffalo milk i...

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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 fermented dairy product. Background technique [0002] Hypertension is an increase in arterial systolic or diastolic blood pressure in a resting state (> =140 / 90mmHg) clinical syndrome 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, renal insufficiency, and endangering human health. According to statistics, the current number of hypertensive patients in my country is as high as 330 million, which are common in people between 40 and 50 years old. In recent years, there has been a younger trend. Even young people in their 20s suffer from hypertension. Therefore, hypertension has become a major public health problem worldwide. [0003] Although hypertension is an important risk factor for card...

Claims

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Application Information

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Patent Type & Authority Patents(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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