Yogurt with iron supplement function and preparation method thereof

A functional, yogurt technology, applied in milk preparations, bacteria used in food preparation, dairy products, etc., can solve problems such as increased cost, large amount of lactic acid, and waste of lactic acid

Active Publication Date: 2021-05-14
JUNLEBAO DAIRY GRP CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, ferrous lactate is obtained by adding refined iron powder to lactic acid and then crystallizing and drying, but when it is made alone, the amount of lactic acid is relatively large
However, a large amount of lactic acid produced during the fermentation of Lactobacillus paracasei N1115 will be neutralized by adding lye to inhibit the growth of lactic acid bacteria, which will not only increase the cost but also cause a lot of waste of lactic acid

Method used

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  • Yogurt with iron supplement function and preparation method thereof

Examples

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Effect test

Embodiment １-6

[0028] Embodiment 1-6 Yogurt with iron supplement function and preparation method thereof

[0029] Examples 1-6 are respectively a kind of yoghurt with iron supplement function, and the raw materials for making them include:

[0030] 80-95 kg of raw milk, a small amount of starter, 8-9.5 g of probiotic N1115 bacterial powder containing ferrous lactate, 80-475 g of inulin, 5-10 kg of white sugar, essence (strawberry, cantaloupe, blueberry or yellow One of the peach flavors) a small amount and an appropriate amount of conventional starter. in:

[0031] Raw materials for making probiotics N1115 bacteria powder containing ferrous lactate, by weight, including Lactobacillus casei N1115 ≥ 1 × 10 10 cfu / g, 1 part of ferrous lactate, 80-90 parts of fructo-oligosaccharide, 5-10 parts of maltodextrin, the preparation method is as follows:

[0032] 1) Put Lactobacillus paracasei N1115 into a fermenter at 37°C for fermentation. After 3-4 hours of fermentation, add iron powder at a fin...

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Abstract

The invention discloses a yoghurt with the function of iron supplementation, which is prepared from raw milk, probiotic N1115 bacteria powder containing ferrous lactate, inulin, white sugar and other raw materials, and its preparation method includes preparation, homogenization, sterilization and cooling , inoculation, fermentation, demulsification, cooling, adding bacterial powder and other steps, the addition of probiotic bacterial powder N1115 containing ferrous lactate will not only reduce the taste of yogurt, but also have the function of iron supplementation; the effective The lactic acid produced in the fermentation process is used to generate probiotic N1115 bacterial powder containing ferrous lactate. The yogurt produced not only has the effect of supplementing iron, but the ferrous lactate produced has a stimulating effect on the human stomach. Bacteria or yogurt can be taken together to reduce gastrointestinal discomfort in patients. The invention is applicable to the preparation of yoghurt which improves iron deficiency and has the function of iron supplementation.

Description

technical field [0001] The invention belongs to the field of food, and relates to a yogurt and a preparation method thereof, in particular to a yogurt with an iron supplement function and a preparation method thereof. Background technique [0002] Yogurt starter is the key raw material for making yogurt, and its strain characteristics and other material contents affect the flavor, taste and functionality of yogurt. With the increasing level of people's consumption, consumers' demand for yogurt functionality is gradually emerging. [0003] Iron is an essential metal element for the human body. Iron is the main component of hemoglobin (the main oxygen-carrying component in red blood cells) and myoglobin (the part that stores oxygen in muscle cells and supplies oxygen during muscle exercise). Iron deficiency can cause anemia and other health problems. Ferrous lactate is used as a human iron supplement because it is more stable and soluble in water than other ferrous compounds...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1234A23C9/1322A23V2400/165
Inventor 张栋薛玉玲柴艳兵冯丽莉朱宏荀一萍刘茁王世杰
Owner JUNLEBAO DAIRY GRP CO LTD
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