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Micro-concentrated probiotic yoghurt rich in bifidobacterium lactis and preparation method thereof

A technology of bifidobacteria lactis and probiotics, applied in the directions of bifidobacteria, lactobacillus, dairy products, etc., can solve the problems of high price and lack of functional effect, and achieve excellent texture and taste, dense taste, Creamy effect

Pending Publication Date: 2019-10-22
GREENS BIOENG SHENZHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have reported that the minimum effective intake of bifidobacteria to play a probiotic role is 10 9 CFU, and the price of Bifidobacterium starter is high, so most dairy companies add Bifidobacterium lactis symbolically, and the content of Bifidobacterium is generally less than 10 6 CFU / g, no functional effect

Method used

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  • Micro-concentrated probiotic yoghurt rich in bifidobacterium lactis and preparation method thereof
  • Micro-concentrated probiotic yoghurt rich in bifidobacterium lactis and preparation method thereof
  • Micro-concentrated probiotic yoghurt rich in bifidobacterium lactis and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A kind of micro-concentrated probiotic yogurt rich in bifidobacterium lactis, which is obtained by mixing and fermenting the following components: resistant dextrin 2‰, soybean peptide powder 5‰, yeast extract 0.3‰, milk bifidobacteria Bacillus 2×10 7 CFU / g, Streptococcus thermophilus 2×10 7 CFU / g, Lactobacillus bulgaricus 4×10 5 CFU / g, the balance of raw milk is added to 100%.

[0041] The preparation method of this yogurt comprises the following steps:

[0042] 1. Heat raw milk to 50°C;

[0043] 2. Premix the resistant dextrin (2‰), soybean peptide powder (5‰) and yeast extract (0.3‰) and then slowly add it to the above raw milk, stir evenly to dissolve the material completely;

[0044] 3. Raise the temperature of the mixed material liquid to 68°C, and then perform degassing. The degassing pressure is -0.055Mpa, and the online detection of dissolved oxygen is about 0.5ppm;

[0045] 4. Filter the degassed feed liquid and then homogenize it. The homogenization temp...

Embodiment 2

[0053] A micro-concentrated probiotic yogurt rich in Bifidobacterium lactis, which is obtained by mixing and fermenting the following components: resistant dextrin 5‰, soybean peptide powder 2‰, yeast extract 0.5‰, lactobacillus Bacillus 3×10 7 CFU / g, Streptococcus thermophilus 2×10 7 CFU / g, Lactobacillus bulgaricus 3×10 5 CFU / g, the balance of raw milk is added to 100%.

[0054] The preparation method of this yogurt comprises the following steps:

[0055] 1. Heat raw milk to 50°C;

[0056] 2. Premix the resistant dextrin (5‰), soybean peptide powder (2‰) and yeast extract (0.5‰) and then slowly add it to the above raw milk, stir evenly to dissolve the material completely;

[0057] 3. Raise the temperature of the mixed material liquid to 68°C, and then degas it. The degassing pressure is -0.055Mpa, and the online detection of dissolved oxygen is about 0.1ppm;

[0058] 4. Filter the degassed feed liquid and then homogenize it. The homogenization temperature is 65°C, and th...

Embodiment 3

[0066] A micro-concentrated probiotic yogurt rich in bifidobacterium lactis, which is obtained by mixing and fermenting the following components: resistant dextrin 4‰, soybean peptide powder 4‰, yeast extract 0.6‰, milk bifidobacteria Bacteria 4×10 7 CFU / g, Streptococcus thermophilus 1×10 7 CFU / g, Lactobacillus bulgaricus 2×10 5 CFU / g, the balance of raw milk is added to 100%.

[0067] The preparation method of this yogurt comprises the following steps:

[0068] 1. Heat raw milk to 50°C;

[0069] 2. Premix the resistant dextrin (4‰), soybean peptide powder (4‰) and yeast extract (0.6‰) and then slowly add it to the above raw milk, stir evenly to dissolve the material completely;

[0070] 3. Raise the temperature of the mixture liquid to 68°C, and then perform degassing. The degassing pressure is -0.055Mpa, and the online detection of dissolved oxygen is about 2ppm;

[0071] 4. Filter the degassed feed liquid and then homogenize it. The homogenization temperature is 65°C, ...

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Abstract

The invention discloses a micro-concentrated probiotic yoghurt rich in bifidobacterium lactis and a preparation method thereof. The yoghurt is obtained by concentration after mixing and fermenting thefollowing components: 0.2-0.5% of resistant dextrin, 0.2-0.5% of soybean peptide powder, 0.03-0.06% of a yeast extract, 2*107-4*107 CFU / g of bifidobacterium lactis, 1*107-2*107 CFU / g of Streptococcusthermophilus, 2*105-4*105 CFU / g of Lactobacillus bulgaricus, and the balance raw milk supplemented to 100%. The invention also optimizes the fermentation process of the yoghurt, and the obtained yoghurt finished product has a protein content of 4.0-5.0%, a fat content of 4.0-5.5%, a milk solid content of 20.0-22.0% and a bifidobacterium lactis content of 0.8-1.2 billion CFU / g. The yoghurt is milky white in color, is smooth and delicate, has rich milk flavor, has dense mouthfeel, is rich in probiotic bifidobacterium lactis, and has good market promotion value.

Description

technical field [0001] The invention relates to the technical field of fermented milk products, in particular to a slightly concentrated probiotic yoghurt rich in bifidobacterium lactis and a preparation method thereof. Background technique [0002] Bifidobacteria are important probiotics in the intestines of humans and other mammals. They have beneficial functions such as regulating the balance of intestinal flora, relieving constipation and diarrhea, and improving immunity. With the increase of age, the number of bifidobacteria in the human intestinal tract is gradually decreasing, from about 60% in infancy to less than 1% in old age. Studies have shown that supplementing exogenous bifidobacteria and their products can regulate the balance of intestinal flora and improve immunity. [0003] Fermented milk products are excellent carriers for exogenous intake of Bifidobacteria. Bifidobacterium lactis BB-12 is one of the internationally recognized probiotics, and it is also t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1322A23V2400/123A23V2400/531A23V2400/249
Inventor 骆鹏飞俞兰秀
Owner GREENS BIOENG SHENZHEN
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