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Lactic acid bacteria beverage containing mannan-oligosaccharides and preparation method thereof

A mannose oligosaccharide and lactic acid bacteria beverage technology, which is applied in the field of dairy product processing, can solve serious problems such as serious decline in the number of viable bacteria, acidification, etc., achieve good tissue status, improve taste and nutrition, and inhibit post-acidification effects

Inactive Publication Date: 2018-05-25
XIAN YUENSUN BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the common lactic acid bacteria beverages on the market are sterilized lactic acid bacteria beverages. Although sterilized beverages contain lactic acid, the metabolite of lactic acid bacteria, which can inhibit pathogenic bacteria, the post-acidification is serious during storage, and the product is alive during storage. The number dropped sharply

Method used

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  • Lactic acid bacteria beverage containing mannan-oligosaccharides and preparation method thereof
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  • Lactic acid bacteria beverage containing mannan-oligosaccharides and preparation method thereof

Examples

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Effect test

Embodiment 1

[0036] A preparation method of a lactic acid bacteria beverage containing mannose oligosaccharides, comprising the following preparation steps:

[0037] Step 1: Heat 95.5 parts of raw milk to 60°C, add 4 parts of white sugar while stirring, stir for 15 minutes, homogenize at a pressure of 180 bar and a temperature of 65°C, then sterilize at 95°C for 5 minutes, and then cool to 41 ℃, inoculated with 0.03 parts of probiotics, and fermented at 41°C for 9 hours to obtain a fermentation base material with an acidity of 101°T, which was then used for later use; wherein, the mass ratio of Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus in the probiotics 1:1:1;

[0038] Step 2, heat 90 parts of water to 60°C, mix 7 parts of stabilizer, 3 parts of white sugar and heated water, sterilize at 85°C for 10 minutes, cool to 25°C to obtain stabilizer sugar water, and set aside; among them, stable The mass ratio of soluble starch, pectin and sodium carboxyme...

Embodiment 2

[0042] Step 1: Heat 96.5 parts of raw milk to 60°C, add 3 parts of white sugar while stirring, stir for 15 minutes, homogenize at a pressure of 200 bar and a temperature of 65°C, then sterilize at 95°C for 5 minutes, and then cool to 41 ℃, inoculated with 0.03 parts of probiotics, and fermented at 41°C for 9 hours to obtain a fermentation base material with an acidity of 101°T, which was then used for later use; wherein, the mass ratio of Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus in the probiotics 1:1:1;

[0043] Step 2, heat 90 parts of water to 60°C, mix 7 parts of stabilizer, 3 parts of white sugar and heated water, sterilize at 85°C for 10 minutes, cool to 25°C to obtain stabilizer sugar water, and set aside; among them, stable The mass ratio of soluble starch, pectin and sodium carboxymethyl cellulose in the agent is 1:1:2;

[0044] Step 3, mix 35% fermentation base material and 65% stabilizer sugar water, homogenize at a pressure...

Embodiment 3

[0047]Step 1: Heat 96.5 parts of raw milk to 60°C, add 3 parts of white sugar while stirring, stir for 15 minutes, homogenize at a pressure of 200 bar and a temperature of 65°C, then sterilize at 95°C for 5 minutes, and then cool to 41 ℃, inoculated with 0.03 parts of probiotics, and fermented at 41°C for 9 hours to obtain a fermentation base material with an acidity of 101°T, which was then used for later use; wherein, the mass ratio of Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus in the probiotics 1:1:1;

[0048] Step 2, heat 90 parts of water to 60°C, mix 7 parts of stabilizer, 3 parts of white sugar and heated water, sterilize at 85°C for 10 minutes, cool to 25°C to obtain stabilizer sugar water, and set aside; among them, stable The mass ratio of soluble starch, konjac powder, sodium carboxymethylcellulose in the agent is 1:1:2;

[0049] Step 3, mix 40% fermentation base material and 60% stabilizer sugar water, homogenize at a pressu...

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Abstract

The invention provides a lactic acid bacteria beverage containing mannan-oligosaccharides and a preparation method thereof. The lactic acid bacteria beverage containing mannan-oligosaccharides comprises a fermenting base and a stabilizer syrup; the fermenting base includes raw milk, white granulated sugar and water; the stabilizer syrup includes a stabilizer, white granulated sugar and water; thefermenting base or / and the stabilizer syrup also includes mannan-oligosaccharides. The novel prebiotics, mannan-oligosaccharides, are added to the lactic acid bacteria beverage; by adding prebiotics and probiotics together, taste of fermented milk can be effectively improved, the functionality of the active lactic acid bacteria beverage can be effectively improved, the count of live bacteria in the lactic acid bacteria beverage can be effectively increased, attenuation speed of live bacteria in the lactic acid bacteria beverage during storage can be decreased, and post-acidification can be inhibited; the lactic acid bacteria beverage has good structure state, color, aroma and taste and has high sensory sore; the preparation method is simple and is easy to perform, lactic acid bacteria beverage are made full use herein, and the lactic acid bacteria beverage is applicable to industrial production and application.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a lactic acid bacteria beverage containing mannose oligosaccharides and a preparation method thereof. Background technique [0002] Lactic acid bacteria beverage is a fermented milk product prepared by mixing fermented milk fermented by lactic acid bacteria with water and stabilizers. It contains protein, lactic acid, galactose, aromatic substances, minerals and lactic acid bacteria. Lactic acid bacteria drinks are not only rich in nutrients, but also can produce organic acids during the fermentation process; and the lactic acid bacteria themselves can effectively inhibit harmful microorganisms in the intestinal tract after drinking, improve the human immune system, lower serum cholesterol, relieve lactose intolerance, and regulate intestinal microecology balance. [0003] Mannose oligosaccharide (MOS) is an oligosaccharide composed of 2-10 monosaccharide molecu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 马利云邵明亮邓玉清焦苗苗吕晓英吴伟伟何少华金祥
Owner XIAN YUENSUN BIOLOGICAL TECH CO LTD
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