Constant-temperature yogurt with anti-allergic efficacy, and preparation method and application of constant-temperature yogurt

A room temperature, yogurt technology, applied in the direction of bacteria, applications, and milk preparations used in food preparation, can solve problems such as death and easily induced side effects, and achieve the effect of improving allergic symptoms and inhibiting allergies.

Pending Publication Date: 2021-04-13
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of steroids is currently the most commonly used method for the treatment of immune symptoms or diseases, but it has the disadvantage of easily inducing side effects and even the risk of death

Method used

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  • Constant-temperature yogurt with anti-allergic efficacy, and preparation method and application of constant-temperature yogurt
  • Constant-temperature yogurt with anti-allergic efficacy, and preparation method and application of constant-temperature yogurt
  • Constant-temperature yogurt with anti-allergic efficacy, and preparation method and application of constant-temperature yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A yogurt with anti-allergic effect, which is prepared from the following raw material components:

[0029] 90 parts white sugar;

[0030] 5 parts of high-quality pectin;

[0031] 15 parts of modified starch;

[0032] 870 parts of milk;

[0033] 20 parts of K56 bacterial turbid solution;

[0034] Starter: Streptococcus thermophilus, Lactobacillus bulgaricus.

[0035] Preparation of the cloudy liquid: the isolated Lactobacillus paracasei subsp. K56 was prepared into a cloudy liquid, which contained 350 parts of K56 bacterial powder and 650 parts of water based on 1000 parts by weight of raw materials. Use material-chemical equipment with mixing, dispersing, shearing, and emulsifying effects to make the material liquid into a uniform and dispersed mixture, and inactivate the above-mentioned bacterial turbid liquid. The inactivation temperature: 100°C, and the inactivation time: 30 minutes.

[0036]Homogenization: Homogenization temperature 40-45℃, homogenization press...

Embodiment 2

[0042] A yogurt with anti-allergic effect, which is prepared from the following raw material components:

[0043] 90 parts white sugar;

[0044] 5 parts of high-quality pectin;

[0045] 15 parts of modified starch;

[0046] 865 servings of milk;

[0047] 25 parts of K56 bacterial turbid solution;

[0048] Starter: Streptococcus thermophilus, Lactobacillus bulgaricus.

[0049] Preparation of the cloudy liquid: the isolated Lactobacillus paracasei subsp. K56 was prepared into a cloudy liquid, which contained 350 parts of K56 bacterial powder and 650 parts of water based on 1000 parts by weight of raw materials. Use material-chemical equipment with mixing, dispersing, shearing, and emulsifying effects to make the material liquid into a uniform and dispersed mixture, and inactivate the above-mentioned bacterial turbid liquid. The inactivation temperature: 100°C, and the inactivation time: 30 minutes.

[0050] Homogenization: Homogenization temperature 40-45℃, homogenization p...

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Abstract

The invention provides a constant-temperature yogurt with anti-allergic efficacy, and a preparation method and application of the constant-temperature yogurt. The constant-temperature yogurt is fermented milk or flavored fermented milk which is prepared in a way that fresh and raw milk or reconstituted milk is taken as a raw material, inactivated Lactobacillus paracasei subsp. Paracasei K56 is added, other raw materials are added or are not added to serve as a fermentation substrate, sterilization is carried out, a leavening agent culture is inoculated to carry out fermentation, then, after the fermentation is carried out, the sterilization is carried out. The fermented milk product disclosed by the invention contains bifidobacteri, has a high viable bacterium content, has a rich flavor and a stable tissue state and is suitable for commercial application.

Description

technical field [0001] The present invention relates to a normal temperature yoghurt with anti-allergic effect and its preparation method and application, in particular to a normal temperature yoghurt containing Lactobacillus paracasei subsp. The application belongs to the fermented food processing and manufacturing technology. Background technique [0002] At present, immune-related diseases, such as allergies, are among the diseases with the highest incidence rates in developing and developed countries. The use of steroids is currently the most commonly used method for the treatment of immune symptoms or diseases, but it has the disadvantage of easily inducing side effects and even the risk of death. Therefore, people hope to find a safer and more convenient way to reduce or prevent allergies and immune diseases without causing side effects. [0003] It is generally known that Lactobacillus (Lactobacillus spp.) is a group of strains that exist in the general environment ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
CPCA23C9/1234A23C9/1238A23V2400/123A23V2400/165A23V2400/249
Inventor 江国山付永刚樊启程巴根纳
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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