Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Probiotic fermented natural fermented milk spice and preparation method thereof

A technology of natural fermentation and probiotics, applied in the direction of Streptococcus/Lactococcus, bacteria used in food preparation, Lactobacillus, etc., can solve the problems of underutilization, poor aroma coordination, and insufficient aroma, and achieve the elimination of bitterness and Pure effect of waxy taste and aroma

Active Publication Date: 2017-11-28
SOUTH CHINA UNIV OF TECH
View PDF4 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, the disadvantages of the fermented milk spices sold in the market are that the aroma coordination is poor, the style characteristics are not clear, and the various components of the raw materials are not fully utilized, so that the aroma is not strong enough

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Probiotic fermented natural fermented milk spice and preparation method thereof
  • Probiotic fermented natural fermented milk spice and preparation method thereof
  • Probiotic fermented natural fermented milk spice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Take 100mL of fresh milk, add 2.0g of sucrose, 3.0g of glucose, pasteurize, cool to room temperature, add Streptococcus thermophilus CGMCC 1.2741, Lactobacillus delbrueckii subsp.bulgericus CGMCC 1.2902) A total of 10.0g of mixed strains with Bifidobacterium (Bifidobacterium CGMCC 1.2235), the strain mixing ratio is 1:1:1, constant temperature fermentation at 37°C for 12h, post-mature at 4°C for 12h, emulsify and homogenize, add lipase , Wherein the lipase content is 200U / g substrate, the enzymatic hydrolysis at 35°C for 16h, pasteurization, and ripening at 4°C for 13 days to obtain natural milk flavor A. The product has a typical milk flavor, with a slight yogurt flavor, and the aroma is natural and pure.

Embodiment 2

[0035] Take 12.5g of whole milk powder, 2.0g of sucrose, 1.0g of starch hydrolyzed sugar, add 100.0g of water, pasteurize, cool to room temperature, add Streptococcus lactis CGMCC 1.9139, Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp.bulgericus CGMCC 1.2902) and Lactobacillus acidophilus (Lactobacillus acidophilus CGMCC 1.3342) mixed strains totaling 10.0g, the strain mixing ratio is 1:1:1, constant temperature fermentation at 37°C for 24h, and post-cooking at 4°C After 24h, emulsify and homogenize, add lipase, in which lipase content is 400U / g substrate, enzymatically hydrolyze at 40°C for 18h, pasteurize, and mature at 4°C for 14 days to obtain natural milk flavor B. The product has a typical fermented milk aroma with natural and soft aroma.

Embodiment 3

[0037] Take 12.5g of whole milk powder, 2.0g of starch hydrolyzed sugar, 3.0g of oligofructose, add 100.0g of water, pasteurize, cool to room temperature and add Lactococcus lactis CGMCC 1.2470, Lactobacillus germanica subsp. Bulgaria (Lactobacillus delbrueckii subsp.bulgericus CGMCC 1.2902) and Lactobacillus plantarum DMDL9010 (Lactobacillus plantarum CGMCC 5172) mixed strains totaling 20.0g, the strain mixing ratio is 1:1:1, constant temperature fermentation at 40℃ for 24h, placed in 4℃ environment After 18h of post-cooking, emulsification and homogenization, inoculation and adding lipase, the content of lipase is 400U / g substrate, 37℃ constant temperature enzymatic hydrolysis for 20h, pasteurization, 4℃ after 15 days of ripening to obtain natural milk flavor C. The product has a typical cheese aroma with a natural and strong aroma.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a probiotic fermented natural fermented milk spice and a preparation method thereof. The preparation method comprises the following steps: (1) directly weighing fresh milk or reconstituted milk, adding water, and performing pasteurization on obtained base materials; (2) inoculating mixed bacteria into the base materials obtained in the step (1), performing fermentation, performing primary after-ripening on a fermented product, inoculating lipase for hydrolysis, and performing secondary after-ripening so as to obtain a natural fermented milk spice, wherein the mixed bacteria consist of bacteria A, B and C, namely A: any one or more than two of streptococcus thermophilus, streptococcus lactis and lactococcus lactis; B: German-style lactobacillus delbrueckii subspecies bulgaricus; and C: any one or more than two of bifidobacteria, lactobacillus acidophilus and lactobacillus plantarum. By adopting the spice, not only are bitterness and wax taste caused by long-chain fatty acids eliminated, but also unique sour fragrance and milk fragrance are achieved. The spice not only is pure, thick and long-lasting in scent, but also has fermented milk metabolite beneficial to bodies.

Description

Technical field [0001] The invention relates to a method for preparing spices, in particular to a natural fermented milk flavor fermented by probiotics and a preparation method thereof, belonging to the field of food processing. Background technique [0002] In recent years, the market for yogurt and fermented dairy products has developed rapidly and has begun to occupy an important position in the food industry. Yogurt and fermented dairy products not only have higher nutritional value, but also the taste and aroma are very attractive. With the rapid development of society and the improvement of people's living standards, yogurt, fermented dairy products and related foods take up an increasing proportion of people's food chain. [0003] Natural fermented milk flavors can make up for the shortcomings of the aroma of yogurt and fermented dairy products, enabling people to obtain high nutrition while also obtaining flavor satisfaction. With the increasing demand for natural flavors...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/24
CPCA23L27/206A23L27/24A23V2400/157A23V2400/123A23V2400/113A23V2400/169A23V2400/249
Inventor 刘冬梅孙丽娜马超姚坤彭鑫
Owner SOUTH CHINA UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com