Fermented milk containing Lactobacillus kefir and preparation method of fermented milk
A technology of Lactobacillus kefir and fermented milk is applied in the field of fermented milk containing Lactobacillus kefir and its preparation field, and can solve problems such as acid-producing curdled milk and the like
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Embodiment 1
[0057] Embodiment 1 A kind of fermented milk containing Lactobacillus kefir and preparation method thereof
[0058] Present embodiment is a kind of preparation method that contains the fermented milk of kefir lactobacillus, and it carries out successively according to following step sequence:
[0059] (1) Ingredients
[0060] Mix 100kg of raw milk, 20kg of white sugar, 1kg of maltose, 15kg of fructose, 10kg of isomaltooligosaccharide and 7kg of grain dietary fiber (3kg of oat fiber, 1kg of barley fiber, 1kg of wheat fiber and 2kg of rye fiber) and put them in the fermentation tank Among them, get A1;
[0061] (2) Homogenization and sterilization
[0062] Homogenize A1 at 60°C and sterilize at 95°C for 5 min to obtain B1;
[0063] (3) fermentation
[0064] B1 was inoculated with 5 g of Lactobacillus kefir KL22 bacterial powder and 15 g of Streptococcus thermophilus JMCC0019 bacterial powder, fermented in a fermenter at 42°C for 15 hours to curdling, tested its pH to 4.5, st...
Embodiment 2-4
[0069] Embodiment 2-4 contains the fermented milk of Lactobacillus kefir and preparation method thereof
[0070] This example is a fermented milk containing Lactobacillus kefir and its preparation method, wherein the preparation method is similar to that of Example 1, the only difference is that the ingredients of the fermented milk and the relevant parameters in the preparation process are different. See the table below for details.
[0071]
[0072] The fermented milk containing Lactobacillus kefir prepared in Examples 2-4 has a soft, mellow taste, rich nutrition, a high number of viable bacteria, and good flavor. It can inhibit the colonization of intestinal harmful bacteria through adhesion, and has the effect of regulating the intestine; preparation The process of the method is simple, easy to control, and the fermentation period is short. During the fermentation process, Lactobacillus kefir KL22 and Streptococcus thermophilus JMCC0019 play a synergistic effect, which ...
Embodiment 5
[0073] Example 5 The sugar metabolism experiment of Lactobacillus kefir KL22 to different sugars
[0074] Inoculate the Lactobacillus kefir KL22 strain into the MRS liquid medium, culture at 37°C for 24 hours, and passage once, take the bacterial suspension and inoculate it into a sugar fermentation tube, cultivate it at 37°C for 48 hours, and observe the color change. The specific results are shown in the table below.
[0075]
[0076] Note: "+" means fermentation utilization; "-" means non-fermentation utilization.
[0077] It can be seen from the above table that among the above 48 kinds of carbohydrates, Lactobacillus kefir KL22 can utilize L-arabinose, D-ribose, D-galactose, D-fructose, maltose, lactose, melibiose, and ferment to produce acid.
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