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Exercise type fermented dairy product and preparation method

A fermented dairy product and sports technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of muscle fiber damage, increased consumption, accelerated oxidation reaction, etc., to relieve fatigue, resist hunger, and be easily absorbed and utilized. Effect

Active Publication Date: 2018-12-21
JUNLEBAO DAIRY GRP CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the need to consume a lot of energy during exercise, the increasing energy consumption of the human body will cause symptoms such as muscle soreness and mental fatigue, which will enhance the body's material and energy metabolism activities, increase the consumption of water, electrolytes and energy substances, and cause tissue oxidation. The speed of reaction is accelerated, and muscle fiber damage may be caused at the same time

Method used

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  • Exercise type fermented dairy product and preparation method
  • Exercise type fermented dairy product and preparation method
  • Exercise type fermented dairy product and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～6

[0036] Examples 1-6 Sports-type fermented milk products

[0037] Embodiments 1 to 6 are a kind of sports fermented milk products respectively, and its composition is shown in Table 1

[0038] Table 1

[0039]

Embodiment 7~10

[0040] Embodiment 7~10 the preparation method of sports fermented milk product

[0041] Embodiments 7-10 are respectively a preparation method for making any one of the sports-type fermented milk products in Embodiments 1-6, comprising the following steps carried out in sequence:

[0042] 1. Pasteurize the raw milk. After cooling, add soybean protein powder, casein powder, whey protein powder, glucose, dandelion polysaccharide, and maltooligosaccharide, and stir well to obtain liquid mixture A.

[0043] 2. The temperature of the liquid mixture A is raised, and the liquid mixture A is homogenized under a certain pressure to obtain the liquid mixture B.

[0044] 3. Add oats, yams, lilies, purple sweet potatoes, and vitamins to the liquid mixture B and stir well, then sterilize at a certain temperature for a certain period of time to obtain a liquid mixture C.

[0045]4. Cool the liquid mixture C, add Lactobacillus germanus subsp. bulgaricus, Streptococcus thermophilus, Lactobac...

Embodiment 11

[0059] Example 11 Anti-fatigue evaluation test of probiotics

[0060] In this embodiment, 2-month-old mice are used as the test subjects. The mice used are healthy Kunming male mice, a total of 40, with a body weight of 22-26 g. In this embodiment, two strains of probiotic Lactobacillus plantarum N3117 are added. amount and the addition amount of Lactobacillus paracasei N1115, and evaluate the ratio of the advantages of the above two raw materials through animal models. The specific evaluation methods are as follows:

[0061] The above-mentioned fermented milk without the addition of probiotics, the above-mentioned fermented milk with only one probiotic N3117 added, the above-mentioned fermented milk with only one probiotic N1115 added, and the above-mentioned fermented milk with both probiotics added were prepared respectively. The mice were randomly divided into 4 groups, namely the control group, the N3117 intervention group, the N1115 intervention group and the N3117+N111...

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Abstract

The invention provides an exercise type fermented dairy product and a preparation method. According to a formula of the exercise type fermented dairy product, the exercise type fermented dairy productis prepared from the raw materials: 70-95 parts of raw milk, 5-15 parts of glucose, 2-10 parts of soy protein, 2-20 parts of casein, 2-10 parts of whey protein, 5-15 parts of oat, 5-15 parts of yam rhizome, 10-20 parts of bulbus lilii, 5-20 parts of purple sweet potato, 1-5 parts of dandelion polysaccharide, 1-10 parts of malto-oligosaccharide, 0.2-2 parts of vitamins, 0.0001-1 part of lactobacillus germanica bulgarian subspecies JMCC0018, 0.0001-1 part of streptococcus thermophilus JMCC0019, 0.0001-1 part of lactobacillus plantarum N3117 and 0.0001-1 part of lactobacillus paracasei N1115. The fermented dairy product contains multiple kinds of functional components, for the usual phenomena of exercise induced fatigue, damage, body dysfunction, decrease in immunity and the like of a humanbody in middle and late periods of exercise, nutrition is supplemented, and the exercise fermented dairy product has important significance; the exercise type fermented dairy product is suitable for any post-exercise people.

Description

technical field [0001] The invention belongs to the field of beverages, and relates to a fermented milk product, in particular to a sports-type fermented milk product. The invention also provides a preparation method of the above milk product. Background technique [0002] With the continuous improvement of my country's socio-economic level and the general improvement of the quality of life of the people, great changes have taken place in the dietary structure. In recent years, the National Fitness Program has been vigorously promoted, drawing attention to the relationship between exercise, health and diet. Reasonable nutritional intake combined with proper exercise can effectively improve the health of the human body. However, due to the need to consume a lot of energy during exercise, the increasing energy consumption of the human body will cause symptoms such as muscle soreness and mental fatigue, which will enhance the body's material and energy metabolism activities, i...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/13A23C9/1307A23C9/1315A23C9/133
Inventor 朱宏荀一萍王世杰魏立华王璐陆淳冯丽莉张栋薛玉玲郭慧韩美娜
Owner JUNLEBAO DAIRY GRP CO LTD
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