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Drinking type fermented probiotic yoghourt capable of reducing blood uric acid and preparation method of drinking type fermented probiotic yoghourt

A probiotic, drinking-type technology, applied in the direction of milk preparations, other dairy products, bacteria used in food preparation, etc., can solve the problem of lack of expansion function, and achieve the purpose of reducing blood uric acid content, reducing blood uric acid, and expanding the scope of use. Effect

Active Publication Date: 2020-12-04
HANGZHOU WAHAHA TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The effect of yogurt on intestinal health has been deeply rooted in the hearts of the people, and most of the probiotic yogurts on the market focus on digestive health as the main selling point, lacking other products with expanded functions

Method used

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  • Drinking type fermented probiotic yoghourt capable of reducing blood uric acid and preparation method of drinking type fermented probiotic yoghourt
  • Drinking type fermented probiotic yoghourt capable of reducing blood uric acid and preparation method of drinking type fermented probiotic yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～7

[0036] Examples 1-7 Drinkable fermented probiotic yoghurt that can reduce blood uric acid

[0037] A drinkable fermented probiotic yogurt that can reduce blood uric acid in the above-mentioned embodiments 1-7 contains yogurt base material fermented by Lactobacillus fermentum 2644, and the yogurt base material contains live bacteria of Lactobacillus fermentum 2644; 1000mL of fermented probiotic yogurt is obtained by fermenting Lactobacillus fermentum 2644 inoculated with 0.007-0.03% inoculum in an aqueous solution of skim milk powder, wherein the mass content of skim milk powder is 10-12%, and the content of white sugar is 7 %, the formula is shown in Table 1, and 3% of micronized whey protein and 1.5% of ordinary whey protein concentrate are added.

[0038] The preparation method of above-mentioned fermented probiotic yoghurt is:

[0039] 1) Ingredients: Preheat the water to 60°C, add skimmed milk powder, white sugar, micronized whey protein, and ordinary concentrated whey pr...

Embodiment 8

[0052] A drinkable fermented probiotic yogurt capable of reducing blood uric acid, which contains a yogurt base fermented with Lactobacillus fermentum 2644, and the yogurt base contains live bacteria of Lactobacillus fermentum 2644;

[0053] Based on 1000mL of fermented probiotic yogurt, the mass percentage of each raw material component is: 7% white sugar, 10% skimmed milk powder, 5% stable components, 3% cream, 0.1% food flavor, chicory gardenia mulberry leaf extract Liquid 5%, Lactobacillus fermentum 26440.007%; the stable components are micronized whey protein accounting for 3.5% of fermented probiotic yoghurt, 1.5% of ordinary whey protein concentrate;

[0054] Wherein the extract of chicory and gardenia mulberry leaves is prepared by the following process: mix chicory, gardenia and mulberry leaves in a mass ratio of 1:1:1, crush and sieve, and mix with water at a mass ratio of 1:10 homogenized, steamed for 1 hour, and then sterilized to obtain;

[0055] The preparation ...

Embodiment 9

[0065] A drinkable fermented probiotic yogurt capable of reducing blood uric acid, which contains a yogurt base fermented with Lactobacillus fermentum 2644, and the yogurt base contains live bacteria of Lactobacillus fermentum 2644;

[0066] Based on 1000mL of fermented probiotic yogurt, the mass percentage of each component is: white sugar 5%, skimmed milk powder 10%, cream 3%, stable components 5.5%, food flavor 0.1%, chicory gardenia mulberry leaf extract 4%, Lactobacillus fermentum 26440.009%; stable components are micronized whey protein accounting for 3.5% of fermented probiotic yoghurt, 2% ordinary whey protein concentrate;

[0067] Wherein the extract of chicory and gardenia mulberry leaves is prepared by the following process: mix chicory, gardenia and mulberry leaves in a mass ratio of 1:1:1, crush and sieve, and mix with water at a mass ratio of 1:10 homogenized, steamed for 1 hour, and then sterilized to obtain;

[0068] The preparation process of the fermented pr...

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Abstract

The invention relates to the technical field of probiotic yoghourt, and aims to provide drinking type fermented probiotic yoghourt capable of reducing blood uric acid in order to give full play to thehealth-care effect of lactobacillus fermentum 2644 for reducing the blood uric acid content. The fermented probiotic yoghourt is prepared by fermenting lactobacillus fermentum 2644 and contains a fermented product and viable bacteria of lactobacillus fermentum 2644. A step of adding a chicory, cape jasmine and mulberry leaf extracting solution to participate in fermentation is also included. Thefermented probiotic acid contains a fermentation product and viable bacteria of lactobacillus fermentum 2644, has the effect of reducing the content of blood uric acid in a body, expands the use pathof lactobacillus fermentum 2644 and the function of probiotic yoghourt, and meanwhile, creatively proposes that lactobacillus fermentum 2644 is matched with traditional Chinese medicine components toform a formula, the drinking type probiotic yoghourt with the effect of obviously reducing the content of the blood uric acid is obtained.

Description

technical field [0001] The invention relates to the technical field of probiotic yogurt, in particular to a drinkable fermented probiotic yogurt capable of reducing blood uric acid and a preparation method thereof. Background technique [0002] Yogurt is deeply loved by consumers for its rich nutrition, sweet and sour taste and delicate taste. Among them, drinking yogurt is the fastest growing sub-category of yogurt, and its compound growth rate is much higher than that of ordinary spoon-eating yogurt. Probiotic yogurt is also a leading category with fast growth in the yogurt market, but the current competition in this subcategory tends to be concentrated. The effect of yogurt on intestinal health has been deeply rooted in the hearts of the people. Most of the probiotic yogurts on the market focus on digestive health as the main selling point, and lack other products with extended functions. [0003] In recent years, the prevalence of hyperuricemia in the general populatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1234A23C9/1307A23C9/13A23C2240/15A23V2400/143
Inventor 朱珺刘冠辰李言郡陈苏崔凯翔林国栋孙盛李理
Owner HANGZHOU WAHAHA TECH
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