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Polyphenol-containing Kefir fermented whey beverage and manufacturing method thereof

A technology of kefir bacteria and a production method, which is applied in the field of food processing, can solve problems such as the preparation process and technology of whey fermented beverages that are not involved, and achieve the effects of good market prospects, slow growth of acidity and low viscosity

Inactive Publication Date: 2017-09-15
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In summary, in the existing products and technologies, there is no production of polyphenol-containing whey fermented beverages and their preparation methods and technologies using kefir bacteria

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Kefir Apple Whey Fermented Beverage

[0026] Mix and dissolve desalted whey powder with water, filter, then add commercially available concentrated apple juice, adjust the Brix of the mixture to 14 o Bx, homogeneous, sterilized at 85°C for 15 minutes, quickly cooled to 35°C, inoculated with Kefir bacteria, the inoculation amount is 5.2% of the total product, stirred and mixed, kept at 35°C for 12 hours, and aseptically filled , finished product.

[0027] Product features: The total phenol content of the product has increased by 23% compared with that before fermentation. The taste has the unique harmonious aroma of apple and fermented whey. It is sweet and sour, with good flavor.

[0028] The mensuration of total phenolic content in the product among the present invention adopts Folin phenol method (with gallic acid as standard).

[0029] Table 1: Quality comparison of polyphenol-containing kefir fermented whey beverage before and after fermentation (apple ...

Embodiment 2

[0031] Example 2: Kefir Apple Whey Fermented Beverage

[0032] Mix and dissolve desalted whey powder with water, filter, then add commercially available concentrated apple juice, adjust the Brix of the mixture to 14 o Bx, homogeneous, sterilized at 85°C for 15 minutes, rapidly cooled to 32°C, inoculated with Kefir bacteria, the inoculation amount is 8% of the total product, stirred and mixed, kept at 32°C for 10 hours, and aseptically filled , finished product.

[0033]Product features: The total phenol content of the product has increased by 16% compared with that before fermentation. The taste has the unique harmonious aroma of apple and fermented whey. It is sweet and sour, with good flavor.

Embodiment 3

[0034] Example 3: Kefir Grape Whey Fermented Beverage

[0035] Mix and dissolve the desalted whey powder with water, filter, then add commercially available concentrated grape juice, adjust the Brix of the mixture to 14 o Bx, homogeneous, sterilized at 85°C for 15 minutes, rapidly cooled to 40°C, inoculated with Kefir bacteria, the inoculation amount is 6% of the total product volume, stirred and mixed, kept at 40°C for 15 hours, and aseptically filled , finished product.

[0036] Product features: The total phenol content of the product has increased by 22% compared with that before fermentation. The taste has the unique harmonious aroma of grapes and fermented whey.

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PUM

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Abstract

A polyphenol-containing Kefir fermented whey beverage belongs to the technical field of food processing. The polyphenol-containing Kefir fermented whey beverage is prepared from the following steps of 1) mixing and dissolving demineralized whey powder in water, and then filtering the mixture; 2) adding merchant concentrated juice into solution obtained in the step 1), adjusting the brix of the mixed liquid to 14 degrees Bx, performing homogenizing, keeping the homogenized liquid at 85 DEG C for 15 min for sterilization, then rapidly cooling down to 28-40 DEG C; 3) inoculating activated Kefir M into the mixed liquid obtained in the step 2) at a weight ratio of 2-8% of the mixed liquid, stirring to mixing the liquid and then fermenting the liquid at a constant temperature of 28-40 DEG C for 5-17 hours, and performing aseptic filling to obtain finished products. The polyphenol-containing Kefir fermented whey beverage is high in content of polyphenol and contains live probiotics without other food additives, and meanwhile, is fresh in taste and rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a polyphenol-containing kefir bacteria fermented whey beverage and a preparation method thereof. Background technique [0002] Whey is a by-product of the production of cheese, casein, etc. The nutrition of whey is equivalent to that of skim milk without casein, accounting for about 55% of the nutritional content of milk, dry matter accounts for about 6% to 7%, and crude protein accounts for 1%. , crude fat accounts for 0.3% to 0.4%, total sugar accounts for 3% to 5%, and there are many special functional components such as immunoglobulins and growth factors, minerals, water-soluble vitamins, etc., which have the effect of health care and disease prevention , is a natural raw material and nutritional drink. The physical and chemical properties, biological characteristics and health functions of whey protein determine the market application prospect of whey pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C21/02A23C21/08
CPCA23C21/026A23C21/08
Inventor 袁海娜龚金炎肖功年朱思洁
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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