A kind of preparation method of Jerusalem artichoke fermented milk drink

A production method and enzyme fermentation technology, applied in the direction of dairy products, lactobacillus, milk preparations, etc., can solve the problems of low number of active lactic acid bacteria, weak lactic acid bacteria, affecting the product market, etc. and flavor, increasing dietary fiber and prebiotic content

Active Publication Date: 2021-01-05
江苏碧清园食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing technology of active lactic acid bacteria beverages is not yet fully mature, and the products are unstable during the shelf life, resulting in precipitation, serious post-acidification, weak vitality of lactic acid bacteria, and a small number of active lactic acid bacteria, which seriously affect the product market.

Method used

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  • A kind of preparation method of Jerusalem artichoke fermented milk drink
  • A kind of preparation method of Jerusalem artichoke fermented milk drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Take 1kg of fresh South Jerusalem artichoke No. 9 Jerusalem artichoke, wash, peel and beat, add 2kg of water, 0.25kg of apple juice and 2g of lactose to the Jerusalem artichoke slurry, mix evenly, quickly heat to 80°C, and ultrasonically treat at this temperature for 20min , the ultrasonic power is 500w, and the ultrasonic treatment mixture is 3.252kg. Take 1.2kg of ultrasonic treatment liquid and filter it with a 300-mesh filter cloth to obtain 0.9kg of filtrate. Take 120g of filtrate and 480g of sterilized milk to mix evenly, 300g of filtrate to mix evenly with 300g of sterilized milk, and 480g of filtrate to mix evenly with 120g of sterilized milk. Prepare 2:8, 5:5, 8:2 acclimation medium. Take 1.5g of Lactobacillus bulgaricus, 1.5g of Streptococcus thermophilus, 1.5g of Lactobacillus plantarum, and 1.5g of Lactobacillus rhamnosus, mix them evenly into the 2:8 medium, cultivate at 42°C for 3h, and then inoculate 30g of the culture solution into In the 5:5 medium, cu...

Embodiment 2

[0054] Take 2kg of fresh South Jerusalem artichoke No. 9 Jerusalem artichoke, wash, peel and beat, add 6kg of water, 0.4kg of tomato juice and 6g of lactose to the Jerusalem artichoke slurry, mix well, heat rapidly to 90°C, and ultrasonically treat at this temperature for 15min, The ultrasonic power is 600w, and 8.406kg of the ultrasonic treatment mixture is obtained. Take 2kg of the ultrasonic treatment solution and filter it with a 400 mesh filter cloth to obtain 1.7kg of filtrate. Take 200g of filtrate and 800g of sterilized milk and mix evenly, 500g of filtrate and 500g of sterilized milk, mix evenly with 800g of filtrate and 200g of sterilized milk, and prepare respectively 2:8, 5:5, 8:2 acclimation medium. Take 3.33g of Lactobacillus bulgaricus, 3.33g of Streptococcus thermophilus, 6.66g of Lactobacillus plantarum, and 6.66g of Lactobacillus rhamnosus, mix them evenly, add them to the 2:8 medium, cultivate at 40°C for 4 hours, and then take 100g of the culture solution f...

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Abstract

The invention discloses a preparation method of artichoke fermented milk drink, which comprises the steps of processing Jerusalem artichoke, activating strains, primary fermentation, milk treatment, secondary fermentation and blending and refrigerating. The present invention utilizes fermented milk to make fermented milk beverage, organically combines enzyme and fermented milk beverage, and greatly improves the nutritional components, biologically active substances and probiotic quantity of fermented milk beverage through secondary deep fermentation of fermented milk beverage, and improves its structure at the same time state and flavor. Using Jerusalem artichoke as a raw material, the content of dietary fiber and prebiotics in the fermented milk beverage is increased, the quantity and quality of probiotics are improved, the taste of the fermented milk beverage is improved, and its stability is improved. According to this method, high-quality fermented milk beverage with strong health care function can be produced.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing a jerusalem fermented milk drink. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke and ghost ginger, is rich in nutritional value. The main component of Jerusalem artichoke is inulin, which accounts for 15%-20% of fresh weight and 70%-80% of dry weight of Jerusalem artichoke. Inulin is a kind of natural fructan mixture. It is a good prebiotic and the most soluble dietary fiber. It has multiple functions such as proliferating probiotics, preventing intestinal tumors, treating constipation, and controlling blood sugar. In 2009, the Ministry of Health approved inulin as a new food resource, and in 2012, the Ministry of Health announced the addition of Jerusalem artichoke as a raw material for the production of new resource food inulin. [0003] Enzyme is another name for enzyme. Enzyme is a biologically active ma...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127A23C9/13
CPCA23C9/127A23C9/13A23C9/1307A23V2400/123A23V2400/175A23V2400/169A23V2400/249
Inventor 薛祥华李亚辉谢军伟
Owner 江苏碧清园食品科技有限公司
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