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Probiotic lactobacillus rhamnosus fermented milk and preparation method thereof

A technology of Lactobacillus rhamnosus and fermented milk, applied in the directions of Lactobacillus, dairy products, Streptococcus/Lactococcus, etc., can solve the quantitative requirements, poor texture and poor taste that the live probiotic bacteria cannot reach the health effect. and other problems to achieve the effect of improving fermentation characteristics, stable quality and good flavor

Inactive Publication Date: 2016-09-28
NEW HOPE DAIRY HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the disadvantages of existing Lactobacillus rhamnosus grx10 fermented milk products, such as poor texture and poor taste, and the number of viable probiotics contained cannot meet the quantity requirements with significant health care effects, and propose a probiotic Lactobacillus rhamnosus fermented milk and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Streptococcus thermophilus St447 and grx10 were selected for compound fermentation, and the sum of the mass percentages of each raw material component was 100%: 4% sucrose, 1.5% whey protein powder, 0.16% frozen Lactobacillus rhamnosus grx10 Dry powder inoculum and 0.125% freeze-dried powder inoculum of Streptococcus thermophilus St447, the balance being raw milk; the specific steps of the preparation method are as follows:

[0035] (1) Product ingredients: Preheat the raw milk to 44°C, add 4% sucrose and 1.5% whey protein powder to fully dissolve, mix evenly, and obtain the feed liquid;

[0036] (2) Homogenization and sterilization: preheat the feed liquid obtained in step (1), homogenize it at 65°C and 22MPa, then heat and sterilize it at 92°C for 12 minutes, and then cool it to 37°C to obtain sterilization cooling liquid;

[0037] (3) Product inoculation fermentation: inoculate 0.16% lyophilized powder inoculum of Lactobacillus rhamnosus grx10 and 0.125% lyophilized...

Embodiment 2

[0041] Streptococcus thermophilus St447 and grx10 were selected for compound fermentation, and the sum of the mass percentages of each raw material component was 100%: 0.8% sucrose, 2.0% whey protein powder, 0.08%, 0.10%, 0.16%, 0.20% Or the freeze-dried powder inoculum of 0.24% Lactobacillus rhamnosus grx10 and the freeze-dried powder inoculum of 1.0% Streptococcus thermophilus St447, and the balance is raw milk; the specific steps of the preparation method are as follows:

[0042] (1) Product ingredients: Preheat the raw milk to 42°C, add 0.8% sucrose and 2.0% whey protein powder to fully dissolve, mix evenly, and obtain a feed liquid;

[0043] (2) Homogenization and sterilization: Preheat the feed liquid obtained in step (1), homogenize at 60°C and 20MPa, then heat and sterilize at 90°C for 15 minutes, then cool to 39°C to obtain sterilization cooling liquid;

[0044] (3) Product inoculation fermentation: Inoculate 0.08%, 0.10%, 0.16%, 0.20% or 0.24% of the freeze-dried po...

Embodiment 3

[0057] Streptococcus thermophilus st079, st447, st071, st328, st338, st077, st073, st446 and grx10 provided by Sacco Strain Co. Sucrose, 0.8% whey protein powder, 0.16% freeze-dried powder inoculum of Lactobacillus rhamnosus grx10 and 0.125% freeze-dried powder inoculum of Streptococcus thermophilus, and the balance is raw milk; the specific steps of the preparation method as follows:

[0058] (1) Product ingredients: Preheat the raw milk to 46°C, add 9% sucrose and 0.8% whey protein powder to fully dissolve, mix evenly, and obtain the feed liquid;

[0059] (2) Homogenization and sterilization: preheat the feed liquid obtained in step (1), homogenize at 70°C and 25MPa, then heat and sterilize at 95°C for 15 minutes, then cool to 39°C to obtain sterilization cooling liquid;

[0060] (3) Product inoculation fermentation: Inoculate 0.16% of the freeze-dried powder inoculum of Lactobacillus rhamnosus grx10 and 0.125% of Streptococcus thermophilus st079, st447, st071 into the ste...

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Abstract

The invention relates to probiotic lactobacillus rhamnosus fermented milk and a preparation method thereof. The probiotic lactobacillus rhamnosus fermented milk comprises the following raw materials in percentage by mass: 0.8%-9% of sweet sugar, 0.8%-2.0% of whey protein powder, 0.10%-0.20% of lactobacillus rhamnosus grx10 inoculation fluid and 0.125%-1% of streptococcus thermophilus inoculation fluid and the balance of raw milk based on 100% of the raw material components. According to the probiotic lactobacillus rhamnosus fermented milk, a fermented milk formula of the lactobacillus rhamnosus grx10 is optimized, a fermentation process matched with the formula is screened out, a fermented milk product with stable quality and good mouth feel is obtained on the premise of not adding food additives such as a stabilizer and the like, the viable count of lactobacillus rhamnosus of the fermented milk product reaches the health care requirement, the fermented milk product lays a good foundation for large-scale fermentation production and widespread use of the lactobacillus rhamnosus grx10.

Description

technical field [0001] The invention relates to the technical field of fermented milk product production, in particular to probiotic Lactobacillus rhamnosus fermented milk and a preparation method thereof. Background technique [0002] Fermented dairy products are loved by ordinary consumers due to their high nutritional value, alleviating lactose intolerance, delicate taste and unique flavor, and their output is also growing at an average annual rate of about 25%. With the rapid development of the fermented milk industry and the improvement of the quality of life of consumers, while pursuing the nutritional value of fermented milk, the public has also put forward more expectations for the probiotic effects of fermented milk. [0003] Lactobacillus rhamnosus ( Lactobacillus rhamnose ) is a probiotic that can produce lactic acid from fermentable sugars, can adhere to intestinal epithelial cells and colonize in the human body, and can inhibit the growth of harmful bacteria in...

Claims

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Application Information

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IPC IPC(8): A23C9/123
CPCA23C9/1234A23C9/1236A23V2400/175A23V2400/249
Inventor 曾丽萍聂远洋王欣璐刘海燕李启明
Owner NEW HOPE DAIRY HLDG
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