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Method for improving fermentation efficiency of lactic acid bacteria in low-fat sucrose-free reconstituted milk environment and application thereof

A technology of reconstituted milk and sucrose-free, which is applied in the field of lactic acid bacteria and dairy product processing, which can solve the problems of low fermentation efficiency, waste, high equipment and labor costs, etc., and achieve the effect of improving fermentation efficiency

Inactive Publication Date: 2021-07-30
GUANGDONG YANTANG DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In related technologies, although low-fat sucrose-free milk fermented products already exist, this type of fermented milk base is affected by key factors such as low total solids content, low milk fat content, and low carbohydrates, and the fermentation efficiency in actual industrial production is low. , in order to meet the national standard of 70°T acidity, the fermentation time will be as long as 12 hours, which seriously affects the production efficiency, resulting in high waste of equipment and labor costs

Method used

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  • Method for improving fermentation efficiency of lactic acid bacteria in low-fat sucrose-free reconstituted milk environment and application thereof
  • Method for improving fermentation efficiency of lactic acid bacteria in low-fat sucrose-free reconstituted milk environment and application thereof
  • Method for improving fermentation efficiency of lactic acid bacteria in low-fat sucrose-free reconstituted milk environment and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Embodiment 1 A kind of preparation method of low-fat sucrose-free reconstituted milk fermented milk

[0060] Preparation steps include:

[0061] (1) Prepare raw milk:

[0062] According to mass percentage, 1% whole milk powder, 6% skimmed milk powder, 3% crystalline fructose, 0.05% cream, 0.1% whey protein TP800, 0.1% whey protein E300, 0.05% gelatin, 0.05% AMD 783 fruit Gum, 0.1% tremella powder, 0.05% diacetyl tartaric acid mono-diglyceride, 0.006% sucralose, 0.5% polydextrose, 0.13% xanthan gum, 0.25% collagen peptide, 0.05% elastin peptide, 0.05% soybean low Mix polysaccharides and 2% isomaltulose oligosaccharides, set the volume to 80% by volume, hydrate at 40-50°C for 40-80 minutes, use an online high-shear emulsifier to circulate high-shear for 15 minutes, and then add reverse osmosis Water was added to 100% volume ratio. Homogenization treatment (preheating at 65°C, first-stage homogenization pressure 20MPa, second-stage homogenization pressure 5MPa), heat pr...

Embodiment 2

[0069] Embodiment 2 A kind of preparation method of low-fat sucrose-free reconstituted milk fermented milk

[0070] Preparation steps include:

[0071] (1) Prepare raw milk:

[0072] According to mass percentage, 3.2% whole milk powder, 5.3% skimmed milk powder, 3% crystalline fructose, 0.05% cream, 0.1% whey protein TP800, 0.2% whey protein E300, 0.05% gelatin, 0.05% AMD 783 fruit Gum, 0.1% tremella powder, 0.05% diacetyl tartaric acid mono-diglyceride, 0.007% sucralose, 1% polydextrose, 0.13% xanthan gum, 0.25% collagen peptide, 0.05% elastin peptide, 0.05% soybean low Mix polysaccharides and 1% isomaltulose oligosaccharides, set the volume to 80% by volume, hydrate at 40-50°C for 40-80 minutes, use an online high-shear emulsifier to circulate high-shear for 15 minutes, and then add reverse osmosis Water was added to 100% volume ratio. Homogenization treatment (preheating at 65°C, first-stage homogenization pressure 20MPa, second-stage homogenization pressure 5MPa), heat ...

Embodiment 3

[0079] Embodiment 3 A kind of preparation method of low-fat sucrose-free reconstituted milk fermented milk

[0080] Preparation steps include:

[0081] (1) Prepare raw milk:

[0082]According to mass percentage, 4.5% whole milk powder, 3.8% skimmed milk powder, 3% crystalline fructose, 0.05% cream, 0.1% whey protein TP800, 0.2% whey protein E300, 0.05% gelatin, 0.05% AMD 783 fruit Gum, 0.1% tremella powder, 0.05% diacetyl tartaric acid mono-diglyceride, 0.007% sucralose, 1% polydextrose, 0.13% xanthan gum, 0.25% collagen peptide, 0.05% elastin peptide, 0.05% soybean low Mix polysaccharides and 1% isomaltulose oligosaccharides, set the volume to 80% by volume, carry out hydration at 40-50°C for 40-80 minutes, use an online high-shear emulsifier to circulate high-shear on-line for 15 minutes, and then add reaction Permeate water is supplemented to 100% by volume. Homogenization treatment (preheating at 65°C, first-stage homogenization pressure 20MPa, second-stage homogenizati...

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Abstract

The invention discloses a method for improving the fermentation efficiency of lactic acid bacteria in a low-fat sucrose-free reconstituted milk environment and application of the method, and the method comprises the following steps: mixing whole milk powder, skim milk powder, single cream, tremella powder, diacetyl tartaric acid ester of mono(di)glycerides, a protein material, protein peptide, a colloid substance and a carbohydrate substance, adding an activated fermentation liquor, and conducting fermenting for 6-8 hours to obtain low-fat sucrose-free reconstituted milk. According to the preparation method disclosed by the invention, the fermentation time of an existing lactic acid bacteria fermentation agent system can be remarkably shortened under the environment of limited carbon sources, nitrogen sources and lipids by changing process parameters and matching with the change of strain composite types and addition amounts. The prepared fermented milk is unique in flavor, fine and smooth in texture, high in water-holding capacity and free of whey precipitation.

Description

technical field [0001] The invention belongs to the technical field of lactic acid bacteria and dairy product processing, and specifically relates to a method for improving the fermentation efficiency of lactic acid bacteria in a low-fat and sucrose-free reconstituted milk environment and an application thereof. Background technique [0002] With the improvement of people's living standards, a series of chronic metabolic diseases caused by high-fat, high-sugar and high-salt dietary patterns have attracted widespread attention. In order to effectively improve health, people began to look for low-sugar and low-fat healthy food . [0003] Milk is a food material with high nutritional value, but raw milk contains 3.6-4.8% animal fat, and traditional milk fermented milk usually uses whole milk, and additionally add cream, condensed milk, etc. The milk fat of the aroma component is fermented together, and the fermented milk thus obtained has a high fat content. In related techno...

Claims

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Application Information

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IPC IPC(8): A23C9/123
CPCA23C9/1234A23V2400/137A23V2400/157A23V2400/113A23V2400/165A23V2400/173A23V2400/175A23V2400/169A23V2400/249A23V2400/515
Inventor 黄娟樊文博彭小霞刘婕吴岳指李家希裴植仁冯立科余保宁吴淑敏
Owner GUANGDONG YANTANG DAIRY