Lactobacillus rhamnosus-contained probiotics fermented milk and preparation method therefor

A technology of Lactobacillus rhamnosus and fermented milk, which is applied in the field of probiotic fermented milk and its preparation, can solve the problems of sour taste, high acidity, and low viable count of Lactobacillus rhamnosus, and achieve slow change in acidity and good taste Moderate sweet and sour effect

Inactive Publication Date: 2020-06-09
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] An object of the present invention is to provide a kind of probiotic fermented milk containing Lactobacillus rhamnosus, to solve the problem of high acidity, sour taste and rhamnosus in the shelf life of fermented milk fermented by Lactobacillus rhamnosus according to traditional fermented milk technology Problems such as low viable count of Lactobacillus sugar

Method used

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  • Lactobacillus rhamnosus-contained probiotics fermented milk and preparation method therefor
  • Lactobacillus rhamnosus-contained probiotics fermented milk and preparation method therefor
  • Lactobacillus rhamnosus-contained probiotics fermented milk and preparation method therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Raw material formula (measured in 1000g):

[0031]

[0032] Wherein, the sweetener is erythritol 30g, xylitol 10g and steviol glycoside 0.02g, the dietary fiber is resistant dextrin 12g, polydextrose 10g;

[0033] 2. Preparation method:

[0034] (1) Standardization: standardize the milk;

[0035] (2) Ingredients: mix and circulate the standardized processed milk, white granulated sugar, milk protein, and chemically modified starch obtained in step (1) at 55°C for 20 to 30 minutes according to the ratio, so that they are evenly mixed to obtain a mixed material;

[0036] (3) Degassing: degassing the mixed material obtained in step (2) at 65°C and a negative pressure of -0.05MPa;

[0037] (4) Homogenization and sterilization: the degassed mixed material obtained in step (3) is homogenized and sterilized, the homogeneous primary pressure is 18MPa, the secondary pressure is 3MPa, and the temperature and time of sterilization are 95 ± 5℃ / 300s;

[0038] (5) Fermentat...

Embodiment 2

[0041] 1. Raw material formula (measured in 1000g):

[0042]

[0043] Wherein, the sweetener is 15g of erythritol, 15g of xylitol, 10g of maltitol and 0.004g of steviol glycoside, and the dietary fiber is 20g of polydextrose and 5g of fructooligosaccharide;

[0044] 2. Preparation method:

[0045] Method is with embodiment 1.

Embodiment 3

[0047] 1. Raw material formula (measured in 1000g):

[0048]

[0049] Wherein, the sweetener is 50g of isomaltulose and 0.005g of sucralose; the dietary fiber is 22g of polydextrose;

[0050] 2. Preparation method:

[0051] Method is with embodiment 1.

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Abstract

The invention provides lactobacillus rhamnosus-contained probiotics fermented milk and a preparation method therefor. By the total weight of 1000 parts by weight, the fermented milk comprises the rawmaterials, 30-60 parts by weight of sweetening agent, 0-8 parts by weight of stabilizer, 1-5 parts by weight of milk protein, 10-40 parts by weight of dietary fiber, 0.02-0.08 parts by weight of starter and the balance milk, wherein the fermentation strain of the starter includes lactobacillus rhamnosus. The probiotics fermented milk provided by the invention has a slow change in acidity during the shelf life, and a moderate sour and sweet taste, and the content of viable bacteria keeps at a relatively high level.

Description

technical field [0001] The invention relates to probiotic fermented milk containing Lactobacillus rhamnosus and a preparation method thereof, belonging to the technical field of fermented milk product processing. Background technique [0002] Since Lactobacillus rhamnosus GG (Lactobacillus rhamnosus GG) was isolated from healthy human intestines by American scientists in the 1980s, foreign scientists have studied Lactobacillus rhamnosus through a large number of animal and human experiments. It has been widely recognized by scientists from all over the world to treat and improve the immune function of the body, and has been officially used in the production of food and clinical medicine. [0003] Lactobacillus rhamnosus is different from other lactobacilli and cannot use lactose to ferment. If it is used as a fermented strain in fermented milk, it needs to add other sugar sources as fermentation substrates. A large amount of lactic acid will be produced in the milk, which w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 谷宝玉张丽媛李浩杨梅张海斌孙云峰
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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