Ficus carica fermented milk and preparation method thereof

A production method and technology for figs, which are applied to dairy products, lactobacilli, milk preparations, etc., can solve problems such as non-substantial fermentation significance and the like

Inactive Publication Date: 2017-02-15
安徽省怡果生态科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fermented milk refers to a large class of dairy products made from cow milk and other animal milk through the fermentation process of lactic acid bacteria. Fermented milk products have comprehensive nutrition and unique flavor, and are easier to be absorbed and utilized by the human body than cow milk. It is added to animal milk after it is fermented and matured, it does not participate in the fermentation process, and has no real meaning of fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1, a kind of fig fermented milk, this fermented milk is made with 10 parts by weight of fig, 80 parts of cow's milk, 0.0012 part of schisandrin A, 2 parts of inulin, and 0.002 part of limonene as raw materials, and the specific steps are:

[0014] After washing the figs, crush them into a paste and mix them with milk;

[0015] Inoculate 108 CFU / mL Brevibacterium casei into the mixture, the inoculation amount is 0.3 / 100 (V / V), 106 CFU / mL Lactobacillus rhamnosus, the inoculum amount is 0.5 / 100 (V / V),

[0016] 103CFU / mL Bacillus licheniformis, the inoculation volume is 0.2 / 100 (V / V),

[0017] 108 CFU / mL kombucha, the inoculum volume is 1 / 100 (V / V);

[0018] Under the condition of 37 DEG C, heat preservation and fermentation for 32-36 hours, adding schisandrin A, inulin and limonene, shearing, homogenizing and emulsifying with a homogenizer, filling in cans and pasteurizing, it is obtained.

Embodiment 2

[0020] A kind of fig fermented milk, this fermented milk is made with 10 parts of figs, 90 parts of cow's milk, 0.0013 parts of schisandrin A, 2.5 parts of inulin and 0.0023 parts of limonene in parts by weight as raw materials. The specific steps are as follows:

[0021] After washing the figs, crush them into a paste and mix them with milk;

[0022] Inoculate 108 CFU / mL Brevibacterium casei into the mixture, the inoculation amount is 0.3 / 100 (V / V), 106 CFU / mL Lactobacillus rhamnosus, the inoculum amount is 0.5 / 100 (V / V),

[0023] 103CFU / mL Bacillus licheniformis, the inoculation volume is 0.2 / 100 (V / V),

[0024] 108 CFU / mL kombucha, the inoculum volume is 1 / 100 (V / V);

[0025] Under the condition of 37 DEG C, heat preservation and fermentation for 32-36 hours, adding schisandrin A, inulin and limonene, shearing, homogenizing and emulsifying with a homogenizer, filling in cans and pasteurizing, it is obtained.

Embodiment 3

[0027] A kind of fig fermented milk, this fermented milk is made with 10 parts of figs, 100 parts of cow's milk, 0.0015 parts of schisandrin A, 3 parts of inulin, and 0.0025 parts of limonene in parts by weight as raw materials, and the specific steps are as follows:

[0028] After washing the figs, crush them into a paste and mix them with milk;

[0029] Inoculate 108 CFU / mL Brevibacterium casei into the mixture, the inoculation amount is 0.3 / 100 (V / V), 106 CFU / mL Lactobacillus rhamnosus, the inoculum amount is 0.5 / 100 (V / V),

[0030] 103CFU / mL Bacillus licheniformis, the inoculation volume is 0.2 / 100 (V / V),

[0031] 108 CFU / mL kombucha, the inoculum volume is 1 / 100 (V / V);

[0032] Under the condition of 37 DEG C, heat preservation and fermentation for 32-36 hours, adding schisandrin A, inulin and limonene, shearing, homogenizing and emulsifying with a homogenizer, filling in cans and pasteurizing, it is obtained.

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PUM

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Abstract

The inveention belongs to the technical field of fermented food processing, and particularly relates to ficus carica fermented milk and a preparation method thereof. The ficus carica fermented milk is prepared through the following steps of: fermenting ficus carica and cow milk which are taken as raw materials and are counted in parts by weight, and inoculating brevibacterium casei, rhamnose lactobacilli, bacillus licheniformis and tea fungus; after fermentation is finished, adding schizandrin, dahlin and aurantien; performing shearing homoemulsification; and performing canning and pasteurization. The obtained ficus carica fermented milk has obvious protection and repairing effects on alcoholic liver damage, and the quality guarantee period of the ficus carica fermented milk at a normal temperature can be as long as five months.

Description

technical field [0001] The invention belongs to the technical field of fermented food processing, and in particular relates to fig fermented milk and a preparation method thereof. Background technique [0002] Figs contain a lot of glucose and fructose, the sugar content is as high as 20%, and they also contain protein and various vitamins. Figs also contain more than 30 kinds of lipids, most of which are neutral fats and glycolipids. 68% of figs are unsaturated fatty acids and a small amount of linoleic acid necessary for human body. In addition to eating, the fruit can also invigorate the stomach and intestines, reduce swelling and detoxify. The fruit of figs is very fresh and tender, which is not easy to store and transport. Currently, it is generally used for sun-dried fruit Dry, transport and sell to other places. [0003] Fermented milk refers to a large class of dairy products made from cow milk and other animal milk through the fermentation process of lactic acid ba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/13A23C9/1307A23C9/133A23V2400/175
Inventor 王中伟
Owner 安徽省怡果生态科技有限公司
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