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Method for manufacturing nata de coco granule yogurt by using biofilm fermentation

A technology of biofilm, fruit granules, applied in the direction of bacteria used in food preparation, applications, dairy products, etc., to achieve the effect of treating dermatitis, delicate taste, and better chewing

Pending Publication Date: 2018-04-20
GUANGDONG FOOD & DRUG VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lactic acid bacteria have been widely used as probiotics in the food and pharmaceutical fields, such as fermented yogurt, milk drinks, intestinal microecological preparations, etc., but at present, there is no fruit yogurt made by lactic acid bacteria biofilm fermentation in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The fruit yoghurt of the present invention is formed by the following components and parts by weight:

[0020] 2 parts of coconut fruit, 10 parts of distilled water, 3 parts of skimmed milk powder, 0.001 part of Lactobacillus plantarum, 0.001 part of Streptococcus thermophilus, 0.008 part of Lactobacillus bulgaricus, 0.003 part of Lactobacillus acidophilus and 0.003 part of Bifidobacterium

[0021] How to make fruit yogurt:

[0022] a. Weigh the coconut fruit, use stainless steel cutters to cut the coconut fruit according to 6×6×6 mm, soak in clean water for 2 hours, and sterilize at 121°C for 20 minutes;

[0023] b. Take Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium mixed culture according to the weight of the formula, and the bacterial suspension reaches 8×10 7 cfu / mL, put the coconut fruit into the bacterial suspension, let it stand for 36 hours, and wait for a stable composite lactic ac...

Embodiment 2

[0030] The fruit yoghurt of the present invention is formed by the following components and parts by weight:

[0031] 5 parts of coconut fruit, 18 parts of distilled water, 6 parts of skimmed milk powder, 0.002 parts of Lactobacillus plantarum, 0.003 parts of Streptococcus thermophilus, 0.005 parts of Lactobacillus bulgaricus, 0.004 parts of Lactobacillus acidophilus and 0.001 part of Bifidobacterium

[0032] a. Weigh coconut fruit, use stainless steel cutter to cut coconut fruit according to 10×10×10 mm for pretreatment of coconut fruit, soak in clean water for 3.4 h, and sterilize at 121°C for 20 min;

[0033] b. Take Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium mixed culture according to the weight of the formula, and the bacterial suspension reaches 3×10 8 cfu / mL, put coconut fruit grains into the bacterial suspension, and let them stand for 48 h. After a stable composite lactic acid bacteria ...

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Abstract

The present invention discloses a method for manufacturing nata de coco granule yogurt by using a biofilm fermentation. The method comprises the following steps: a, nata de coco granules are cut and the cut nata de coco granules are sterilized; b, the nata de coco granules are put into a bacterial suspension and a stable compound lactic acid bacterium biofilm is formed on surfaces of the nata de coco granules to obtain the freeze-dried nata de coco granules covered with lactic acid bacterium biofilm on the surfaces; c, water is added to skim milk powder to obtain milk homogenate; d, the milk homogenate is homogenized to obtain milk homogenized liquid; e, the freeze-dried nata de coco granules are added into the milk homogenized liquid and the mixutr eis fermented to obtain a yogurt base material; and f, the yogurt base material is subjected to a pasteurization to prepare the nata de coco granule yogurt. Compared with traditional yoghurt, the nata de coco granule yoghurt is better in vitality of lactic acid bacteria and the probiotic biofilm is formed on the surfaces of the nata de coco, so that the yogurt nata de coco granules are better in chewiness and mouthfeel, and also play animportant physiological function.

Description

technical field [0001] The invention relates to fruit yogurt, in particular to fruit yogurt produced by lactic acid bacteria biofilm fermentation, and belongs to the field of nutritious food. Background technique [0002] Yogurt is made from milk fermented by lactic acid bacteria. It has a sweet and sour taste and is rich in nutrition. It is very popular among the public. Compared with fresh milk, yogurt not only has all the nutrients of fresh milk, but also yogurt can combine lactic acid and calcium to form calcium lactate, which is easier to digest and absorb. The metabolites produced by active lactic acid bacteria in yogurt can lower the pH value in the intestine, inhibit the growth of spoilage bacteria in the intestine, and weaken the toxin production of spoilage bacteria in the intestine, thereby maintaining the microenvironment in the body, especially the normal microecological balance in the intestine . [0003] Lactic acid bacteria can not only improve the added va...

Claims

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Application Information

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IPC IPC(8): A23C9/133
CPCA23C9/133A23V2400/123A23V2400/113A23V2400/169A23V2400/249
Inventor 李燕杰杜冰田文妮黄佳佳苏新国东方
Owner GUANGDONG FOOD & DRUG VOCATIONAL COLLEGE
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