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Method for fermentation of selenium-enriched blackberry juice yogurt

A technology of berry juice sour and milk fermentation, applied in dairy products, other dairy products, applications, etc., can solve problems such as insufficient intake of trace element selenium, damage to human health, etc.

Inactive Publication Date: 2018-08-10
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem of insufficient daily trace element selenium intake of the human body. Insufficient selenium intake can cause diseases such as cardiovascular and cerebrovascular diseases, Kaschin-Beck disease, cataracts and diabetes; selenium deficiency can seriously damage human health

Method used

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Effect test

specific Embodiment approach 1

[0006] Specific embodiment one: the method for fermenting selenium-enriched blackberry juice yoghurt is realized through the following steps: one, composite thalline enriched selenium: insert 5% (bacterial suspension liquid integral fraction) the good 1:1 ratio composite Switzerland Lactobacillus and Lactobacillus bulgaricus were cultured in MRS liquid medium for 25 hours, and then 10 μg / mL of sodium selenite solution was added to the MRS liquid medium. The selenium-enriched culture time was 60 hours respectively; Preparation: collect the selenium-enriched culture product of complex bacteria, place it in a 50 mL sterile centrifuge tube, and centrifuge at 10000 r / min, 4°C for 10 min. Discard the supernatant, take a certain amount of pre-sterilized reconstituted milk at 121°C to wash the sediment, and obtain a liquid selenium-enriched starter; 3. Yogurt fermentation: fresh milk, after standardization, add 0.3% CMC of milk volume to stabilize agent, add 3%-15% blackberry juice, a...

specific Embodiment approach 2

[0007] Embodiment 2: The difference between this embodiment and Embodiment 1 is that in step 3, the amount of blackberry juice added is 9%, 12% and 15%, and other steps are the same as Embodiment 1.

specific Embodiment approach 3

[0008] Embodiment 3: The difference between this embodiment and Embodiment 1 is that in Step 3, the fermentation time is selected as 5h, 6h and 7h, and other steps are the same as Embodiment 1.

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Abstract

A selenium-enriched compound bacterium is used as zymocyte, blackberry juice and fresh milk are combined for fermentation of selenium-enriched yogurt, and the selenium-enriched blackberry juice yogurtis prepared. The best process conditions which are determined lie in that the additive amount of blackberry juice is 12%, the additive quantity of a fermenting agent is 5%, the fermentation time is 6h, and the fermentation temperature is 42 DEG C. Under the process condition, the made selenium-enriched blackberry juice yogurt is sweet and mellow in tissue, moderate in sour and sweet degree, and fine and smooth in mouth feel, and is favorable source for replenishing selenium.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to using selenium-enriched bacteria to ferment milk to increase the selenium content in the product and have a health care effect on the human body. Background technique [0002] Selenium is an essential trace element for the human body, which plays an important role in regulating the normal metabolism of the human body. Selenium deficiency may lead to the occurrence of various diseases such as cancer and myocardial infarction. Sufficient selenium intake through diet can prevent related diseases. [0003] Blackberry contains 17 essential amino acids and vitamins, among which the content of vitamin C is 5 times that of apples and 6 times that of grapes. The content of fiber in blackberries of the same weight is more than three times that of other fruits, which is very helpful for heart health. What is especially important is: blackberry fruit contains extremely rich anti-a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123
CPCA23C9/1234A23C9/1238A23C9/1307A23C2240/15
Inventor 于殿宇朱秀清刘春成王彤赵月王立琦江连洲
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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