IgG-containing fermented milk and preparation method

A technology of immunoglobulin and fermented milk, applied in dairy products, milk preparations, applications, etc., can solve the problems of not containing active immunoglobulin, unable to measure IgG content, unable to retain immunoglobulin, etc., and reach the shelf life Good stability, good flavor, excellent texture and taste

Inactive Publication Date: 2017-07-14
辽宁辉山生物科技研究有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, ordinary yogurt and fermented milk produced by adding bovine colostrum using ordinary production processes cannot retain the activity of immunoglobulin (IgG). Commercially available ordinary yogurt products cannot detect the IgG content by one-way immunodiffusion method, that is, they basically do not contain activity. Immunoglobulin (IgG)

Method used

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  • IgG-containing fermented milk and preparation method

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preparation example Construction

[0040]The preparation method of fermented milk containing active immunoglobulin (IgG) comprises the following steps:

[0041] (1) Raw milk quality control

[0042] Raw milk fat ≥ 3.8% and protein ≥ 3.2% are required for ingredients. The raw milk that passes the inspection is filtered with a filter mesh of more than 80 mesh, pre-sterilized at 82-88°C for 15 seconds, and cooled to 2-8°C for storage. spare;

[0043] (2) Preparation of compound stabilizer

[0044] Among them, the compound stabilizer is prepared from pectin and starch according to the mass percentage of 0.05-0.15% and 0.45%-1.35% of the total formula, and the compound stabilizer is obtained after fully dry mixing the pectin and starch according to the proportion;

[0045] Prepare the fermented milk according to the following steps:

[0046] (3) Preparation of base material

[0047] The base material is the mixture obtained by mixing, homogenizing and sterilizing raw milk, concentrated milk protein powder, cream...

Embodiment 1

[0067] A method for preparing fermented milk containing active immunoglobulin (IgG):

[0068] (1) Raw milk quality control: After the raw milk is accepted, it is filtered, the filter mesh is above 80 mesh, pre-sterilized at 85°C for 15 seconds, cooled to 4°C and stored for later use.

[0069] (2) Preparation of compound stabilizer: fully dry mix 0.05 kg of pectin and 0.45 kg of starch to prepare 0.5 kg of compound stabilizer.

[0070] (3) Base material preparation: Mix 2.4 kg of concentrated milk protein powder, 8 kg of white sugar and 0.5 kg of compound stabilizer evenly, add 81.7 kg of raw milk whose temperature is adjusted to 50°C, and then add 2 Kilogram of cream, stirred and sheared for 10 minutes, mixed evenly and left to dissolve for 30 minutes; adjust the temperature of the mixed base material to 65°C for homogenization, and the homogenization pressure is 180bar. Afterwards, the homogenized base material is sterilized at a temperature of 95° C. for 5 minutes, and cool...

Embodiment 2

[0076] A method for preparing fermented milk containing active immunoglobulin (IgG):

[0077] (1) Raw milk quality control: After the raw milk is accepted, it is filtered with a filter mesh of more than 80 meshes, pre-sterilized at 85°C for 15 seconds, cooled to 6°C and stored for later use.

[0078] (2) Preparation of compound stabilizer: 0.08 kg of pectin and 0.72 kg of starch were fully dry mixed to prepare 0.8 kg of compound stabilizer.

[0079] (3) Base material preparation: Mix 2.4 kg of concentrated milk protein powder, 8 kg of white sugar and 0.8 kg of compound stabilizer evenly, add 81.4 kg of raw milk whose temperature is adjusted to 45°C, and then add 2 One kilogram of cream was stirred and sheared for 10 minutes, mixed evenly and left to dissolve for 30 minutes. Adjust the temperature of the mixed base material to 63° C. for homogenization, and the homogenization pressure is 200 bar. Afterwards, the homogenized base material is sterilized at a temperature of 90° ...

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Abstract

The invention provides IgG-containing fermented milk and a preparation method. The IgG-containing fermented milk comprises raw milk, bovine colostrum powder, concentrated milk albumen powder, market cream, white granulated sugar, fructo-oligosaccharide, a compound stabilizer and a compound leavening agent, wherein the percentage of the raw milk, the bovine colostrum powder, the concentrated milk albumen powder, the market cream, the white granulated sugar, the fructo-oligosaccharide and the compound stabilizer is the mass percentage of total mass of raw materials except the compound leavening agent; the compound stabilizer is prepared from pectin and starch according to the mass percentage of the total mass of the raw materials except the compound leavening agent; and the compound leavening agent comprises streptococcus thermophilus, lactobacillus bulgaricus, lactococcus lactis subsp.lactis, lactococcus lactis cremoris and bifidobacterium lactis. The fermented milk prepared by the method has the beneficial effects that the fermented milk has excellent special flavor, excellent texture mouthfeel and good stability in shelf life and is stored in a refrigeration state; the activity of immune globulin can be kept in the warranty period; a whey precipitation phenomenon is less likely to occur in a storage period; and the IgG-containing fermented milk is applied to the technical field of dairy products.

Description

technical field [0001] The invention relates to fermented milk containing active immunoglobulin (IgG) and a preparation method thereof in the technical field of dairy products. Background technique [0002] Bovine colostrum is rich in various biologically active substances such as immunoglobulin (IgG), and the immunoglobulin (IgG) contained in bovine colostrum within 24 hours of calving is 65-96 times that of normal milk. Immunoglobulin (IgG) has the functions of enhancing immunity and inhibiting tumors, and its role in human health care is widely recognized. [0003] Fermented milk is rich in protein, lipids, vitamins, minerals and other ingredients. It is rich in nutrients and has excellent sensory quality. It is also rich in a large number of active lactic acid bacteria, which can improve intestinal flora and other effects. It is a dairy product that is widely loved by consumers. [0004] However, due to the heat sensitivity of biologically active substances such as immu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 杨凯尹东利陈娜艾志松赵新宇
Owner 辽宁辉山生物科技研究有限公司
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