Functional type fermented milk and preparation method thereof

A fermented milk and functional technology, applied in the field of functional fermented milk and its preparation, can solve the problems of poor solubility of fucoidan, achieve effective absorption and utilization, convenient consumption, and good stability

Inactive Publication Date: 2019-03-08
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of hydrolyzing fucoidan and adding it to fermented milk by enzymatic hydrolysis overcomes the problem of poor solubility of fucoidan, and the fermented milk prepared has the effect of lowering blood lipids

Method used

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  • Functional type fermented milk and preparation method thereof
  • Functional type fermented milk and preparation method thereof

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preparation example Construction

[0025] A method for preparing functional fermented milk. The preparation method includes the following raw materials: 0.01%-8% sweetener, 0.25%-0.5% stabilizer, 3%-5% fucoidan enzymatic hydrolysate, and supplement to 100% % Of raw milk, the percentage is the mass percentage of each raw material in the total raw material.

[0026] The preparation method includes the following steps:

[0027] (1) Stir and mix the raw milk, sweetener, stabilizer and fucoidan enzymatic hydrolysate, homogenize, heat sterilize, and cool to obtain a mixed liquid; (2) inoculate the starter to the product obtained in step (1) Fermentation is carried out in the mixed liquor, fermented to the end, and cooled to obtain the functional fermented milk.

[0028] In a specific embodiment, the fucoidan enzymatic hydrolysis solution is obtained by enzymatically hydrolyzing the fucoidan by using a fucoidan enzyme; the pH of the enzymatic hydrolysis conditions is preferably 6.0-7.0, more preferably 6.5-7, The digestion...

Embodiment 1

[0042] A functional fermented milk, the preparation method of which includes the following raw materials in mass percentages: 94.49% of raw milk, 0.5% of pectin, 0.01% of acesulfame K, and 5% of fucoidan enzymatic hydrolysate. The addition amount of starter is 10 8 CFU / mL.

[0043] Preparation of the fucoidan enzymatic hydrolysis solution: the fucoidan was enzymatically hydrolyzed by fucoidan, the enzymatic hydrolysis pH was 6.5, the enzymatic hydrolysis time was 1h, and the enzymatic hydrolysis temperature was 35°C, and the fucoidan enzymatic hydrolysis solution was collected.

[0044] The method for preparing the above functional fermented milk is:

[0045] (1) Mix the raw milk, pectin, acesulfame K, and fucoidan enzymatic hydrolysate, stir well for 15 minutes at 55℃, and mix well. At 65℃, 20MPa first level homogenization, 2MPa second level homogenization ,Heat sterilization treatment at 95℃ for 5min, then cool to 45℃ to obtain mixed liquid;

[0046] (2) Inoculating the starter into...

Embodiment 2

[0048] A functional fermented milk, the preparation method of which comprises the following raw materials in mass percentages: 88.75% of raw milk, 0.25% of modified starch, 8% of white granulated sugar and 3% of fucoidan enzymatic hydrolysate. The starter is Lactobacillus bulgaricus and Streptococcus thermophilus, and the addition amount is 2×10 6 CFU / mL.

[0049] Preparation of the fucoidan enzymatic hydrolysis solution: the fucoidan was enzymatically hydrolyzed by fucoidan, the enzymatic hydrolysis was pH 7, the enzymatic hydrolysis time was 0.5h, and the enzymatic hydrolysis temperature was 40°C, and the fucoidan enzymatic hydrolysis solution was collected.

[0050] The method for preparing the above functional fermented milk is:

[0051] (1) Mix the raw milk, modified starch, white granulated sugar and fucoidan enzymatic hydrolysate, fully stir for 5 minutes at 45°C, and mix well, 15MPa first level homogenization at 55°C, 5MPa second level homogenization, Heat sterilization at 8...

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Abstract

The invention discloses functional type fermented milk and a preparation method thereof. The preparation method comprises the following steps of stirring and mixing raw milk with a sweetening agent, astabilizing agent and fucoidin enzymatic hydrolysate, performing homogenizing treatment, performing thermization, and performing cooling so as to obtain mixed liquid; and performing inoculation on the mixed liquid with a fermenting agent for fermentation, performing fermentation until an end point, and performing cooling so as to obtain the functional type fermented milk. The functional fermentedmilk prepared by the preparation method disclosed by the invention is convenient to eat; nutrient components are promoted; the functional fermented milk contains rich fucoidin, and has favorable efficacy of reducing blood lipid, reducing blood sugar and reducing cholesterol; the compounding ratio of the raw materials is reasonable; and the liquid milk can maintain favorable stability, and the fucoidin can be effectively absorbed and utilized.

Description

Technical field [0001] The invention relates to the technical field of dairy fermentation processing, in particular to a functional fermented milk and a preparation method thereof. Background technique [0002] With the improvement of living conditions, the dietary structure of residents has changed. Blood pressure, blood lipids, and blood sugar of many young adults have gradually increased. The three-high population has shown a younger trend. Because the three high diseases are obviously affected by diet and lifestyle, diet therapy and lifestyle improvement are the basic measures for the treatment of dyslipidemia. [0003] Fucoidan is a water-soluble dietary fiber, and its main components are fucose and fucoidan sulfate. It is an excellent raw material for health food and medicine. Studies have shown that fucoidan sulfate has many physiological activities such as anticoagulation, lowering blood lipids, anti-chronic renal failure, anti-tumor, anti-virus, promoting tissue regenerat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 洪青刘振民李楠雍靖怡姜陈波
Owner BRIGHT DAIRY & FOOD CO LTD
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