Lactic acid bacteria starter culture, probiotics drinking yogurt and method for preparing same

A technology of lactic acid bacteria fermentation and lactic acid bacteria, applied in dairy products, lactobacillus, milk preparations, etc., can solve problems such as low nutritional value, instability, and slow growth rate, and achieve the purpose of increasing the types and richness of monosaccharides, increasing The overall taste, the effect of increasing smoothness

Inactive Publication Date: 2018-11-27
NEW HOPE DAIRY HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is: 1) to overcome the poor viscous production effect, slow growth rate and slow fermentation speed of Lactobacillus rhamnosus grx10 in the prior art, and finally lead to the texture of milk products obtained by fermentation of Lactobacillus rhamnosus grx10 alone Poor, unstable, and the number of live probiotics does not meet the quantity requirements with significant health effects. Provide a lactic acid bacteria starter; 2) Overcome the low nutritional value of existing drinking yogurt and the addition of pectin and other stabilizers to affect the product Defects in taste, providing a healthy drinking yoghurt with no food additives, special flavor and its preparation method

Method used

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  • Lactic acid bacteria starter culture, probiotics drinking yogurt and method for preparing same
  • Lactic acid bacteria starter culture, probiotics drinking yogurt and method for preparing same
  • Lactic acid bacteria starter culture, probiotics drinking yogurt and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Embodiment 1 Probiotic drinking yoghurt of the present invention

[0054] 1 recipe

[0055] Each 1000g contains the following raw materials: white sugar 70g, whey protein powder 11g, sweetened condensed milk 10g, lactase 0.4g, Lactobacillus rhamnosus grx10 inoculum 13.6g, Bifidobacterium lactis inoculum 1.1g, thermophilic chain 0.8g of cocci inoculum and 883.1g of raw milk, of which, the content of Lactobacillus rhamnosus grx10 in the inoculum of Lactobacillus rhamnosus grx10 is 150U / t, and the content of Bifidobacterium lactis in the inoculum of Bifidobacterium lactis is 90U / t , the content of Streptococcus thermophilus in the Streptococcus thermophilus inoculum is 45U / t.

[0056] 2 Preparation method

[0057] 1) Ingredients: Take 1 / 3 of the formula amount of raw milk, preheat to 58°C, add whey protein powder and let it stand for hydration for 0.5 hours, add sweetened condensed milk and white sugar, stir for 15 minutes until fully dissolved, continue to add the formu...

Embodiment 2

[0062] Embodiment 2 Probiotic drinking yoghurt of the present invention

[0063] 1 recipe

[0064]Each 1000g contains the following raw materials: white sugar 50g, whey protein powder 8g, sweetened condensed milk 8g, lactase 0.1g, Lactobacillus rhamnosus grx10 inoculum 8g, Bifidobacterium lactis inoculum 0.9g, Streptococcus thermophilus 0.5g of inoculum and 919.5g of raw milk, of which, the content of Lactobacillus rhamnosus grx10 in the inoculum of Lactobacillus rhamnosus grx10 is 100U / t, and the content of Bifidobacterium lactis in the inoculum of Bifidobacterium lactis is 60U / t, The content of Streptococcus thermophilus in the Streptococcus thermophilus inoculum was 30U / t.

[0065] 2 Preparation method

[0066] 1) Ingredients: Take 1 / 3 of the raw milk in the formula, preheat it to 55°C, add whey protein powder and let it stand for hydration for 0.5 hours, add sweetened condensed milk and white sugar, stir for 15 minutes until fully dissolved, and continue to add the formu...

Embodiment 3

[0071] Example 3 Probiotic drinking yoghurt of the present invention

[0072] 1 recipe

[0073] Each 1000g contains the following raw materials: white sugar 90g, whey protein powder 16g, sweetened condensed milk 20g, lactase 0.5g, Lactobacillus rhamnosus grx10 inoculum 26g, Bifidobacterium lactis inoculum 1.8g, Streptococcus thermophilus 1.5g of inoculum and 819.2g of raw milk, of which, the content of Lactobacillus rhamnosus grx10 in the inoculum of Lactobacillus rhamnosus grx10 is 200U / t, the content of Bifidobacterium lactis in the inoculum of Bifidobacterium lactis is 120U / t, The content of Streptococcus thermophilus in the Streptococcus thermophilus inoculum is 60U / t.

[0074] 2 Preparation method

[0075] 1) Ingredients: Take 1 / 3 of the raw milk in the formula, preheat it to 60°C, add whey protein powder and let it stand for hydration for 0.5 hours, add sweetened condensed milk and white sugar, stir for 15 minutes until fully dissolved, and continue to add the formula ...

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PUM

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Abstract

The invention discloses lactic acid bacteria starter culture, probiotics drinking yogurt prepared by the aid of the lactic acid bacteria starter culture and a method for preparing the probiotics drinking yogurt. The lactic acid bacteria starter culture comprises lactic acid bacteria inoculation liquid including, by weight, 8-26 parts of lactobacillus rhamnosus grx10 inoculation liquid, 0.9-1.8 parts of bifidobacterium lactis inoculation liquid and 0.5-1.5 parts of streptococcus thermophilus inoculation liquid. The content of lactobacillus rhamnosus grx10 in the lactobacillus rhamnosus grx10 inoculation liquid ranges from 100 U/t to 200 U/t; the content of bifidobacterium lactis in the bifidobacterium lactis inoculation liquid ranges from 60 U/t to 120 U/t; the content of streptococcus thermophilus in the streptococcus thermophilus inoculation liquid ranges from 30 U/t to 60 U/t. The lactic acid bacteria starter culture, the probiotics drinking yogurt and the method have the advantagesthat various components in the lactic acid bacteria starter culture are reasonable in usage, and probiotic effects of the lactobacillus rhamnosus grx10 can be stimulated by the bifidobacterium lactisand the streptococcus thermophilus to a great extent; the probiotics drinking yogurt is excellent in quality and suitable to be drunk and has excellent flavor.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a lactic acid bacteria starter, probiotic drinking yoghurt prepared by using the lactic acid bacteria starter and a preparation method thereof. Background technique [0002] Yogurt is a dairy product made from cow (sheep) milk or reconstituted milk as the main raw material, which is skimmed, partially skimmed or not skimmed, sterilized, fermented, stirred or not stirred, and other ingredients are added or not added. When the lactic acid bacteria in yogurt multiply in the human intestine, they will secrete substances that are beneficial to human health, which can enhance human digestion, increase appetite, and improve the intestinal environment; yogurt can also effectively increase the utilization of calcium and phosphorus in the human body. Yogurt is loved by ordinary consumers for its sweet and sour taste, rich nutrition to relieve lactose intolerance, delicate ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
CPCA23C9/127A23V2400/175A23V2400/249A23V2400/531
Inventor 曾丽萍李启明朱雅丽段雪梅刘媛王欣璐
Owner NEW HOPE DAIRY HLDG
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