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Probiotic fresh milk and preparation method thereof

A technology of probiotics and probiotics powder, which is applied in the directions of milk preparations, bacteria and dairy products used in food preparation, can solve the problems of restricting the intake of probiotics, etc. Effect

Active Publication Date: 2019-03-29
YANGZHOU YANGDA KANGYUAN DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the common way to supplement probiotics is to add probiotics to yogurt, which limits the intake of probiotics for diabetics and people who are afraid of obesity, and there is no case of adding probiotics to fresh milk

Method used

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  • Probiotic fresh milk and preparation method thereof
  • Probiotic fresh milk and preparation method thereof
  • Probiotic fresh milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] 1. Heat 500g of fresh milk through a plate heat exchanger to 55°C and pour it into the emulsification tank;

[0055] 2. Shear emulsify the stabilizer and the material in the previous step at 2000r / min for 5min;

[0056] 3. Cool the material in the previous step to 10°C, pump it to the batching tank, and add 450g of fresh milk to quantify it, and use a plate heat exchanger to cool the material in step S2;

[0057] 4. Homogenize the materials in the previous step by 19Mpa;

[0058] 5. The material in the previous step is sterilized at 85°C for 15 seconds, and cooled down to 10°C through the plate and put into the high-level tank;

[0059] 6. Set the number of viable bacteria to 10 11 The cfu / g probiotic powder is first dissolved in 20g fresh milk at 40°C, then added to the material in the previous step and stirred for 5 minutes;

[0060]7. Carry out aseptic filling of the materials in the previous step to obtain finished products, among which, aseptic filling is carrie...

Embodiment 2

[0063] 1. Heat 550g of fresh milk through a plate heat exchanger to 50°C and pour it into the emulsification tank;

[0064] 2. Shear and emulsify the stabilizer and the material in the previous step at 2200r / min for 10min;

[0065] 3. Cool the material in the previous step to 15°C, pump it to the batching tank, and add 365g of fresh milk to quantify it, and use a plate heat exchanger to cool the material in step S2;

[0066] 4. Homogenize the material in the previous step at 22Mpa;

[0067] 5. The material in the previous step is sterilized at 80°C for 10 seconds, and cooled down to 5°C by the plate and put into the high-level tank;

[0068] 6. Set the number of viable bacteria to 5×10 11 The cfu / g probiotic powder is first dissolved in 40g fresh milk at 40°C, then added to the previous step and stirred for 5 minutes;

[0069] 7. Carry out aseptic filling of the materials in the previous step to obtain finished products, among which, aseptic filling is carried out through t...

Embodiment 3

[0072] 1. Heat 500g of fresh milk through a plate heat exchanger to 52°C and pour it into the emulsification tank;

[0073] 2. Shear emulsify the stabilizer and the material in the previous step at 2400r / min for 8min;

[0074] 3. Cool the material in the previous step to 12°C, pump it to the batching tank, and add 420g of fresh milk quantitatively, wherein a plate heat exchanger is used to cool the material in step S2;

[0075] 4. Homogenize the material in the previous step by 20Mpa;

[0076] 5. The material in the previous step is sterilized at 85°C for 10 seconds, and cooled down to 8°C through the plate and put into the high-level tank;

[0077] 6. Set the number of viable bacteria to 8×10 11 The cfu / g probiotic powder is first dissolved in 30g fresh milk at 40°C, then added to the material in the previous step and stirred for 4 minutes;

[0078] 7. Carry out aseptic filling of the materials in the previous step to obtain finished products, among which, aseptic filling ...

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Abstract

The invention belongs to the technical field of dairy products, and provides a probiotic fresh milk and a preparation method thereof. The probiotic fresh milk comprises, by weight, 950-1000 parts of fresh milk, 1-5 parts of probiotic powder and 0.1-1 part of a stabilizer. The probiotic fresh milk of the invention can ensure the nutritional components of the dairy product and reduce the human body's intake of sugar in the dairy product, so a problem that diabetic people and people not wanting to be fat cannot ingest sugar-containing products is solved, and probiotics are also supplemented whenthe human body ingest the dairy product in order to regulate the intestinal florae.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a probiotic fresh milk and a preparation method thereof. Background technique [0002] Currently, functional foods with claims about digestive tract health account for 28.8% of the total, and digestive tract health ranks first among all functional food claims. This is mainly because the intestine is one of the most tiring organs in the whole body. It needs to do a lot of work every day to digest and absorb various foods to provide the required nutrients for various organs and cells in the human body. In addition, the intestinal tract is also the largest micro-ecological system in the human body, with more than 400 types of flora, 100 trillion bacteria living in it, and controlling more than 70% of the immune function of the human body. The intake of probiotics can promote the ecological balance of intestinal flora and be a live microbial preparation that has a beneficial ...

Claims

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Application Information

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IPC IPC(8): A23C9/123
CPCA23C9/1234A23C9/1238A23V2400/147A23V2400/175A23V2400/51A23V2400/249
Inventor 印伯星杨仁琴徐广新房东升周炜王锦荣吴长清吴慧杨忠良
Owner YANGZHOU YANGDA KANGYUAN DAIRY
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