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Oat-flavored probiotic milk mate and preparation method thereof

A bacterial companion and probiotic technology, which is applied in the field of oatmeal-flavored milk probiotic companion and its preparation, can solve problems such as difficult absorption of milk, and achieve the effects of helping intestinal health, detoxification, and improving human gastrointestinal function

Inactive Publication Date: 2017-11-03
SHIJIAZHUANG YILING PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems that existing milk is difficult to absorb, etc., the present invention provides an oatmeal-flavored milk probiotic companion

Method used

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  • Oat-flavored probiotic milk mate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] This example provides an oat-flavored milk probiotic companion. The raw materials include the following components by weight percentage: erythritol: 30%, oat bran powder: 4%, neotame: 0.3%, resistant dextrin: 49.7%, galactooligosaccharide: 15%, oatmeal flavor: 0.3%, citric acid: 0.2%, lactic acid bacteria: 0.5%.

[0047] The lactic acid bacteria are a mixture of Lactobacillus plantarum LP45 and Lactobacillus Rhamnosus Lr-32 with a mass ratio of 9:1.

[0048] The present invention also provides a preparation method of the oat-flavored milk probiotic partner, such as figure 1 shown, including the following steps;

[0049] Step 1. Weigh each component according to the above raw material ratio.

[0050]Step 2. Mix the oat-flavored essence and lactic acid bacteria, then dilute 20 times according to the method of equal increase, seal and store, and store temporarily in a warehouse at -20°C; before mixing, use corresponding equipment to mix different probiotics evenly; for o...

Embodiment 2

[0057] This example provides an oat-flavored milk probiotic companion. The raw materials include the following components by weight percentage: erythritol: 25%, oat bran powder: 6%, neotame: 0.5%, resistant dextrin: 51.5%, galacto-oligosaccharide: 16%, oatmeal flavor: 0.2%, citric acid: 0.1%, lactic acid bacteria: 0.7%.

[0058] The lactic acid bacteria are a mixture of Lactobacillus plantarum LP45 and Lactobacillus Rhamnosus Lr-32 with a mass ratio of 8:1.

[0059] The preparation method of the oatmeal-flavored milk probiotic companion provided in this example is the same as that described in Example 1, and will not be repeated here to save space.

[0060] How to use: Add 200mL of milk, add 18g of oatmeal-flavored milk probiotic partner, stir well, and then drink.

Embodiment 3

[0062] This example provides an oat-flavored milk probiotic companion. The raw materials include the following components by weight percentage: erythritol: 35%, oat bran powder: 2%, neotame: 0.2%, resistant dextrin: 48.7%, galacto-oligosaccharide: 13%, oatmeal flavor: 0.4%, citric acid: 0.4%, lactic acid bacteria: 0.3%.

[0063] The lactic acid bacteria are a mixture of Lactobacillus plantarum LP45 and Lactobacillus Rhamnosus Lr-32 with a mass ratio of 10:1.

[0064] The preparation method of the oatmeal-flavored milk probiotic companion provided in this example is the same as that described in Example 1, and will not be repeated here to save space.

[0065] How to use: Add 200mL of milk, add 20g of oatmeal-flavored milk probiotic partner, stir well, and drink immediately.

[0066] The oat-flavored milk probiotic companion provided by the invention is added with lactic acid bacteria, oat bran powder, resistant dextrin and the like. Lactic acid bacteria can regulate the norma...

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Abstract

The invention relates to the field of dietary biotechnology, and particularly discloses an oat-flavored probiotic milk mate and a preparation method thereof. The oat-flavored probiotic milk mate is prepared from the following raw material ingredients in percentage by weight: 25 to 35 percent of erythritol, 2 to 6 percent of oat bran powder, 0.2 to 0.5 percent of neotame, 45 to 52 percent of resistant dextrin, 12 to 17 percent of galactooligosaccharide, 0.1 to 0.4 percent of oat-flavored essence, 0.1 to 0.3 percent of citric acid and 0.3 to 0.7 percent of lactobacillus. By adding the lactobacillus, the oat bran powder, the resistant dextrin and the like, the oat-flavored probiotic milk mate can regulate the normal gastrointestinal floras of a body, maintain microecological balance, increase food digestibility and biological value, reduce blood fat and contribute to intestinal health.

Description

technical field [0001] The invention relates to the technical field of dietary biology, in particular to an oat-flavored milk probiotic companion and a preparation method thereof. Background technique [0002] Milk has gradually become an important dietary variety for Chinese residents. Milk is rich in nutrients, rich in minerals, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum, etc., as well as rich in protein, fat and sugar. There are 20 amino acids that make up human protein, 8 of which cannot be synthesized by the human body. These amino acids are called essential amino acids. If the protein we eat contains all the essential amino acids, this protein is called whole protein. The protein in milk is whole protein. [0003] The sugar in milk is mainly lactose, but more than 70% of people in the world lack lactase. Due to lactase deficiency, infants, children, adults, or the elderly can experience symptoms such as gastrointestinal upset, diarrhea, or inter...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/154A23C9/156
CPCA23C9/156A23C9/152A23C9/154A23C9/1546
Inventor 李成王永群魏曼刘晓龙张闪闪
Owner SHIJIAZHUANG YILING PHARMA
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