Preparation technology of lactic acid bacteria

A preparation process and technology of lactic acid bacteria, applied in dairy products, milk preparations, applications, etc., can solve problems such as protein denaturation, affecting product appearance and taste, and achieve the effect of ensuring stability and retaining flavor

Pending Publication Date: 2021-01-26
湖北意亚食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the lactic acid bacteria drinks on the market are single-pack and retail in supermarkets, and are relatively less used in catering and milk tea channels. The main factor is that the protein in the lactic acid bacteria drink will react with the tea polyphenols in the tea soup and the acid in the fruit. Flocking, that is, protein denaturation, affects the appearance and taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] The preparation technology of the lactic acid bacteria of the present embodiment comprises the following steps:

[0054]Step 1, blending, specifically, add 520 parts of RO water at 50-55°C, 200 parts of skim milk powder, 200 parts of glucose and 210 parts of white sugar into the shear tank, mix and stir for 10-15 minutes, and then pour into the blending tank for later use ;

[0055] Step 2, adding 300 parts of RO water to the feed liquid in the blending tank to quantify;

[0056] Step 3, homogenize the material obtained in step 2, set the homogenization temperature at 60-70°C and pressure 15-20Mpa, and pass the homogenized raw material to the fermenter through the sterilizer;

[0057] Step 4, browning, specifically, the feed liquid in the fermenter is heated with hot water at 97-99°C for 2-3 hours to carry out Maillard reaction;

[0058] Step 5, inoculation and fermentation, specifically, after browning, the jacket of the fermenter is cooled to 37-38°C with ice water ...

Embodiment 2

[0064] Include the following steps:

[0065] Step 1, blending, specifically, add 600 parts of RO water at 50-55°C, 260 parts of skim milk powder, 250 parts of glucose and 245 parts of white sugar into the shear tank and mix for 10-15 minutes, then pour into the blending tank for later use ;

[0066] Step 2, adding 380 parts of RO water to the feed liquid in the blending tank to quantify;

[0067] Step 3, homogenize the material obtained in step 2, set the homogenization temperature at 60-70°C and pressure 15-20Mpa, and pass the homogenized raw material to the fermenter through the sterilizer;

[0068] Step 4, browning, specifically, the feed liquid in the fermenter is heated with hot water at 97-99°C for 2-3 hours to carry out Maillard reaction;

[0069] Step 5, inoculation and fermentation, specifically, after browning, the jacket of the fermenter is cooled to 37-38°C with ice water circulation, stirring, and post-inoculation, and continuous fermentation for 65-72 hours;

...

Embodiment 3

[0075] Include the following steps:

[0076] Step 1, blending, specifically, add 700 parts of RO water at 50-55 ° C, 300 parts of skim milk powder, 290 parts of glucose and 290 parts of white sugar into the shear tank, mix and stir for 10-15 minutes, and then pour into the blending tank for later use ;

[0077] Step 2, adding 500 parts of RO water to the feed liquid in the blending tank to quantify;

[0078] Step 3, homogenize the material obtained in step 2, set the homogenization temperature at 60-70°C and pressure 15-20Mpa, and pass the homogenized raw material to the fermenter through the sterilizer;

[0079] Step 4, browning, specifically, the feed liquid in the fermenter is heated with hot water at 97-99°C for 2-3 hours to carry out Maillard reaction;

[0080] Step 5, inoculation and fermentation, specifically, after browning, the jacket of the fermenter is cooled to 37-38°C with ice water circulation, stirring, and post-inoculation, and continuous fermentation for 65-...

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PUM

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Abstract

1: carrying out blending: adding 500-700 parts of RO water, 200-300 parts of dried skim milk, 200-300 parts of glucose and 200-300 parts of white granulated sugar into stirring equipment to be mixed;2: adding 300-500 parts of RO water again to carry out quantification; 3: carrying out homogenization treatment, and introducing an obtained mixture into a fermentation tank after homogenization; 4: carrying out browning; 5: carrying out inoculation and fermentation; 6: carrying out demulsification, and cooling for temporary storage; 7: carrying out secondary blending: after 3-5 parts of sodium carboxymethylcellulose and 8-10 parts of white granulated sugar are premixed, adding 300-400 parts of RO water to carry out stirring and dispersion, after colloid is completely molten, adding 300-500 parts of white granulated sugar to continuously carry out stirring, adding 5-10 parts of citric acid and 3-4 parts of sodium citrate, continuously carrying out stirring, then, adding 300-400 parts of fermentation broth to carry out stirring, and adding 2-4 parts of lactic acid bacteria essence to carry out even stirring; 8: carrying out secondary homogenizing; and 9: carrying out sterilization and filling: after UHT (Ultra High Temperature) instantaneous sterilization is carried out, carrying out sterile cold canning. The preparation technology has the advantages that protein is exquisitely processed, the stability of a product can be guaranteed, the lactic acid bacteria can not generate protein denaturation reaction with tea polyphenols or alpha hydroxyl acid, and the sterile cold canning can keep the flavor of the lactic acid bacteria to the greatest extent.

Description

technical field [0001] The invention relates to dairy product processing technology, in particular to a preparation process of lactic acid bacteria. Background technique [0002] With the improvement of people's living standards, there is a higher pursuit of healthy life, and more and more people regard lactic acid bacteria beverage as a healthy drink and integrate it into their daily life. Lactic acid bacteria have certain health care functions, which has been confirmed by many studies. Lactic acid bacteria have extremely high application value in the food and beverage industry. Although the lactic acid bacteria in the sterilized lactic acid bacteria drink have been inactivated during aseptic treatment, the metabolites produced during the fermentation process are the core of its unique nutritional value and are more easily absorbed by the human body. It can be stored and sold under the control of the cold chain, and can be drunk by more people. [0003] Most of the lacti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/13
Inventor 张静
Owner 湖北意亚食品科技有限公司
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