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Stirring type preparation process of stirring type active probiotic flavored fermented milk

A technology of active probiotics and preparation process, which is applied in the field of preparation of stirred-type active probiotic flavored fermented milk, can solve the problems of small number of probiotics and single function, achieve high efficiency, promote cell growth, and promote calcium absorption Effect

Pending Publication Date: 2017-05-10
HENAN SANSE PIGEON DAIRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this invention only uses two kinds of strains to ferment, the function is relatively single, and the number of probiotics is small

Method used

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  • Stirring type preparation process of stirring type active probiotic flavored fermented milk
  • Stirring type preparation process of stirring type active probiotic flavored fermented milk
  • Stirring type preparation process of stirring type active probiotic flavored fermented milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] This example provides a preparation process for agitated active probiotic-flavored fermented milk, including raw materials and strains. The raw materials are made of the following materials in parts by weight: 83 parts of raw milk, 2 parts of white sugar, whey protein 0.15 parts of powder, 0.15 parts of isomaltooligosaccharide, 2 parts of barley syrup, 0.25 parts of compound stabilizer, 0.07 parts of anhydrous butter, 0.02 parts of sucralose, the strains include Streptococcus thermophilus, Lactobacillus bulgaricus, plant Lactobacillus and Lactobacillus rhamnosus, the preparation process is as follows:

[0038] 1) Raw milk inspection, clean milk, standardization, temporary storage;

[0039] 2) Heat raw milk to 65°C, then heat white sugar, whey protein powder, isomalto-oligosaccharide, barley syrup, compound stabilizer, anhydrous butter, and sucralose to 65°C and add to raw milk, Obtain mixed milk under high pressure homogenization at 20MPa;

[0040] 3) Warm up the mixe...

Embodiment 2

[0059] This example provides a preparation process for stirring active probiotic-flavored fermented milk, including raw materials and strains. The raw materials are made of the following materials in parts by weight: 85 parts of raw milk, 2.5 parts of white sugar, whey protein 0.2 parts of powder, 0.2 parts of isomaltooligosaccharide, 2.5 parts of barley syrup, 0.32 parts of compound stabilizer, 0.1 part of anhydrous butter, 0.03 parts of sucralose, and the strains include Streptococcus thermophilus, Lactobacillus bulgaricus, plant Lactobacillus and Lactobacillus rhamnosus, the preparation process is as follows:

[0060] 1) Raw milk inspection, clean milk, standardization, temporary storage;

[0061] 2) Heat raw milk to 65°C, then heat white sugar, whey protein powder, isomalto-oligosaccharide, barley syrup, compound stabilizer, anhydrous butter, and sucralose to 65°C and add to raw milk, Obtain mixed milk under high pressure homogenization at 20MPa;

[0062] 3) Warm up the ...

Embodiment 3

[0081] This example provides a preparation process for stirring active probiotic-flavored fermented milk, including raw materials and strains. The raw materials are made of the following materials in parts by weight: 87 parts of raw milk, 3 parts of white sugar, whey protein 0.25 parts of powder, 0.25 parts of isomaltooligosaccharide, 3 parts of barley syrup, 0.4 parts of compound stabilizer, 0.12 parts of anhydrous butter, 0.04 parts of sucralose, and the strains include Streptococcus thermophilus, Lactobacillus bulgaricus, plant Lactobacillus and Lactobacillus rhamnosus, the preparation process is as follows:

[0082] 1) Raw milk inspection, clean milk, standardization, temporary storage;

[0083] 2) Heat raw milk to 65°C, then heat white sugar, whey protein powder, isomalto-oligosaccharide, barley syrup, compound stabilizer, anhydrous butter, and sucralose to 65°C and add to raw milk, Obtain mixed milk under high pressure homogenization at 20MPa;

[0084] 3) Warm up the m...

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Abstract

The invention discloses a stirring type preparation process of active probiotic flavored fermented milk. The active probiotic flavored fermented milk is prepared from raw milk, white granulated sugar, whey protein powder, isomalto-oligosaccharide, a compound stabilizer, anhydrous cream, sucralose and strains; the strains comprise streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus plantarum and lactobacillus rhamnosus; the preparation process comprises the following steps: checking the raw milk, purifying the milk, standardizing and temporarily storing; adding all the materials and blending; pre-heating and carrying out high-temperature homogenization; raising the temperature and sterilizing; cooling and inoculating; after fermenting, putting the milk into a jar, cooling and temporarily storing; stirring, filling and packaging in sequence; finally, putting into a freezer and freezing to carry out after-ripening. According to the flavored fermented milk disclosed by the invention, types and quantities of the strains are enriched through four types of lactic acid bacteria, and intestinal harmful bacteria are effectively inhibited; one part of sucrose is replaced with the isomalto-oligosaccharide, so that the calories of the fermented milk are reduced and the content of active probiotics in the final finished-product fermented milk is extremely great; intestinal probiotics can easily become a dominant population.

Description

technical field [0001] The invention relates to the technical field of milk product fermentation, in particular to a preparation process of stirred-type active probiotic-flavored fermented milk. Background technique [0002] Probiotics can adjust the balance of human intestinal flora, increase the number of probiotics in the intestinal tract, and treat intestinal flora imbalance; promote the body's digestion and absorption of food; improve the body's immunity and enhance human immune function; absorb carcinogens and reduce feces The concentration of carcinogenic mutants and the activity of certain enzymes in the medium can inhibit and slow down the incidence of tumors; reduce the level of toxins in the human body, help the growth of liver cells and protect the liver; probiotic fermentation products have antihypertensive and blood lipid regulation Concentration, reduce the level of cholesterol combined with low-density lipoprotein in serum, probiotic fermentation can also pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/127
CPCA23C9/127A23C9/13A23C9/1307
Inventor 岳春张德中李书霞丁吉善李欣玲仵迪郝春艳葛中巧薛朝辉茹庆华潘勇詹欢
Owner HENAN SANSE PIGEON DAIRY CO LTD
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