Fermented milk containing Lactobacillus reuteri, and preparation method of fermented milk

A technology of Lactobacillus reuteri and fermented milk, which is applied in the field of fermented milk containing Lactobacillus reuteri and its preparation, can solve the problems of loose texture, unsatisfactory stability of fermented milk, serious water separation, etc., and achieve water retention Good, smooth and rich taste, simplified production process

Pending Publication Date: 2022-01-04
YANGZHOU YANGDA KANGYUAN DAIRY
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention solves the problems of unsatisfactory stability of fermented milk in the prior art, and contains many additives. If no additives are added, the texture will be loose, and water separation will be severe.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fermented milk containing Lactobacillus reuteri, and preparation method of fermented milk
  • Fermented milk containing Lactobacillus reuteri, and preparation method of fermented milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Get the Lactobacillus reuteri J1 (Lactobacillus reuteri J1) preserved at -80 ℃, activate on the culture dish of M17 solid medium containing 5% sucrose, and contain 5wt% sucrose in aseptic skimmed milk step by step Expand cultivation to obtain fermented seed liquid (cultivation temperature 37° C.), and the cultivation time is 24 hours;

[0022] 2) Heat and mix raw materials including the following weight percentages: 90% fresh milk, 10% white sugar, heating temperature is 40°C, homogenize while hot (20MPa), sterilization treatment, sterilization temperature is 95°C, sterilization time is 30s;

[0023] 3) Inoculate the fermented seed liquid obtained in step 1) to the aseptic fresh milk obtained in step 2), so that the number of colonies of Lactobacillus reuteri J1 reaches 1×10 at the beginning of fermentation. 6 cfu / mL, fermented at 37°C for 6 hours to obtain Lactobacillus reuteri J1 fermented milk.

[0024] 4) Produce conventional fermented milk with ordinary technol...

Embodiment 2

[0030] 1) activate Lactobacillus reuteri J1 (Lactobacillus reuteri J1) by the same method as in Example 1 to obtain a fermented seed liquid;

[0031] 2) Heat and mix raw materials including the following weight percentages: fresh milk 82%, white sugar 18%, heating temperature is 45°C; homogenize while hot (15MPa), sterilization treatment, sterilization temperature is 90°C, sterilization time is 30s;

[0032] 3) Inoculate the fermented seed liquid obtained in step 1) into the aseptic fresh milk obtained in the above step 2), so that the number of colonies of Lactobacillus reuteri J1 at the beginning of fermentation reaches 1×10 8 cfu / mL, fermented at 37°C for 8 hours to obtain Lactobacillus reuteri J1 fermented milk.

[0033] 4) Produce conventional fermented milk with ordinary technology: fresh milk (heated to 50°C) + white sugar → high-speed stirring for 20 minutes → heating to 65°C → homogeneous [primary pressure (16) MPa, secondary pressure (3) MPa] → sterilization (95°C, ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Inoculation amountaaaaaaaaaa
Login to view more

Abstract

The invention discloses fermented milk containing Lactobacillus reuteri, and a preparation method of the fermented milk, and belongs to the technical field of fermentation. The invention aims to overcome the defects in the prior art that the fermented milk is not ideal in stability and contains more additives, and if the additives are not added, the fermented milk is loose in texture, serious in bleeding and the like. The invention provides a preparation method of the fermented milk containing the Lactobacillus reuteri. The preparation method comprises the following steps of: inoculating 1 * 10 < 8 > to 1 * 10 < 6 > cfu / mL of Lactobacillus reuteri J1 into raw milk, and fermenting to obtain the fermented milk containing the Lactobacillus reuteri. The produced fermented milk is rich in taste, has natural fragrance, does not contain any additive, and is good in stability and fine and smooth in texture.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to fermented milk containing Lactobacillus reuteri and a preparation method thereof. Background technique [0002] Lactic acid bacteria are widely used in fermented dairy products, which not only improves the flavor of lactic acid bacteria, but also improves the functional quality of lactic acid bacteria. Probiotics are live microorganisms that are beneficial to the host. Probiotics can lower serum cholesterol, improve intestinal health, prevent various cancers, promote immune responses, and improve cognitive impairment. Probiotics can improve the physiological balance of the gastrointestinal tract by adhering to intestinal epithelial cells to colonize the intestinal tract, inhibit harmful intestinal bacteria, and improve the intestinal microecological balance, thus exerting beneficial effects on the host. Antioxidant and other important biological functions of lac...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/123
CPCA23C9/1234A23C9/1238A23V2400/123A23V2400/173A23V2400/249
Inventor 印伯星周炜姜毓君杨仁琴徐广新杨忠良张海霞顾文静陈佳贾若微李沐蓉胡潇张忆梅华惠
Owner YANGZHOU YANGDA KANGYUAN DAIRY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap