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Probiotic fermented milk and its production process

A production process and fermented milk technology, applied in the direction of dairy products, streptococcus/lactococcus, lactobacillus, etc., can solve the problems of complicated production process and high production cost, shorten the time required for fermentation, simplify the production process, and strengthen intestinal tract The effect of immune function

Active Publication Date: 2020-02-07
河南三剑客农业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, with the increasing awareness of people's health and the rapid development of biotechnology, various foods and preventive drugs in the form of probiotic products have gradually increased, and most of the applied strains of probiotic products are single strains Or a compound strain composed of 2-3 strains is fermented at the same time, and the product needs to go through the production process of the first-level fermentation tank, the second-level fermentation tank, and the third-level fermentation tank during fermentation, which makes the production process complicated and the production cost is high

Method used

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  • Probiotic fermented milk and its production process
  • Probiotic fermented milk and its production process
  • Probiotic fermented milk and its production process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The manufacturing process steps of probiotic fermented milk are as follows:

[0025] (1) Pretreatment: preheat the milk at 50-60°C, the temperature is 60-70°C, the pressure is 15-20MPa, homogeneous, 90-95°C, 5min heat preservation type sterilization;

[0026] (2) Centrifugal separation: Centrifugal skim the pretreated milk at a centrifugal speed of 2500-3000rpm, separate raw milk 800±100L per hour, divide it into semi-skimmed milk and cream, and obtain the fat content of the semi-skimmed milk 1.7wt%;

[0027] (3) Fermentation: Homogenize the semi-skimmed milk at a temperature of 60-70°C and a pressure of 15-20 MPa, add the mixed strains of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus paracasei, thermophilic The inoculum ratio of Streptococcus, Lactobacillus acidophilus and Lactobacillus paracasei is 1:1:1, heat preservation and fermentation at 40°C, and when the temperature rises to 60°C and the pH is 4.6±0.1, quickly cool down to 35-37°C , ...

Embodiment 2

[0031] The manufacturing process steps of probiotic fermented milk are as follows:

[0032] (1) Pretreatment: preheat the milk at 50-60°C, the temperature is 60-70°C, the pressure is 15-20MPa, homogeneous, 90-95°C, 5min heat preservation type sterilization;

[0033] (2) Centrifugal separation: Centrifugal skim the pretreated milk at a centrifugal speed of 2500-3000rpm, separate raw milk 800±100L per hour, divide it into semi-skimmed milk and cream, and obtain the fat content of the semi-skimmed milk 1.7wt%;

[0034] (3) Fermentation: Homogenize the semi-skimmed milk at a temperature of 60-70°C and a pressure of 15-20 MPa, add the mixed strains of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus paracasei, thermophilic The inoculum ratio of Streptococcus, Lactobacillus acidophilus and Lactobacillus paracasei is 1:1.5:1, heat preservation and fermentation at 40°C, and when the temperature rises to 60°C and the pH is 4.6±0.1, quickly cool down to 35-37°C ...

Embodiment 3

[0038] The manufacturing process steps of probiotic fermented milk are as follows:

[0039] (1) Pretreatment: preheat the milk at 50-60°C, the temperature is 60-70°C, the pressure is 15-20MPa, homogeneous, 90-95°C, 5min heat preservation type sterilization;

[0040] (2) Centrifugal separation: Centrifugal skim the pretreated milk at a centrifugal speed of 2500-3000rpm, separate raw milk 800±100L per hour, divide it into semi-skimmed milk and cream, and obtain the fat content of the semi-skimmed milk 1.7wt%;

[0041] (3) Fermentation: Homogenize the semi-skimmed milk at a temperature of 60-70°C and a pressure of 15-20 MPa, add the mixed strains of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus paracasei, thermophilic The inoculum ratio of Streptococcus, Lactobacillus acidophilus and Lactobacillus paracasei is 1:1.5:1.5, heat preservation and fermentation at 40°C, and when the temperature rises to 60°C and the pH is 4.6±0.1, quickly cool down to 35-37°C...

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Abstract

The invention discloses a probiotic fermented milk and a production process thereof. The production process comprises the following steps: pretreatment, centrifugal separation, fermentation, batching, filling and storage. In the fermentation process, a variety of strains are inserted at one time. By controlling the temperature of different stages of fermentation and the growth rate of different strains, different strains play a leading role, which can improve the survival rate of probiotics in the fermentation process and simplify the process. Probiotic fermented milk with high nutritional value, large number of probiotics and long shelf life can be obtained.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and in particular relates to probiotic fermented milk and a production process thereof. Background technique [0002] Probiotics are a kind of active microorganisms that play a role by improving the balance of the host's intestinal microbial flora. They are important physiological bacteria in the human intestinal tract. They can improve the structure of the intestinal flora and promote the proliferation of beneficial bacteria in the intestine. , Inhibit the growth of harmful bacteria, eliminate carcinogenic factors, improve the body's immunity, lower cholesterol, slow down lactose intolerance and other important physiological effects. In recent years, with the increasing awareness of people's health and the rapid development of biotechnology, various foods and preventive drugs in the form of probiotic products have gradually increased, and most of the applied strains of probiotic ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/123
CPCA23C9/1234A23C9/1238A23V2400/165A23V2400/113A23V2400/249
Inventor 李益民康晓静孙华钊张艳艳赵亚莉常小静尚新彬
Owner 河南三剑客农业股份有限公司
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