Probiotic fermented milk suitable for people suffering from lactose intolerance and preparation method of probiotic fermented milk

A technology for lactose intolerance and fermented milk, applied in dairy products, milk preparations, applications, etc., can solve the problems of milk products that are not aimed at people with lactose intolerance, and can solve lactose intolerance, promote reproduction, The effect of improving the intestinal environment

Active Publication Date: 2022-04-12
山东福乐维康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the yogurt currently on the market can be used for patients with lactose intolerance, there are still no milk products for people with lactose intolerance. need further study

Method used

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  • Probiotic fermented milk suitable for people suffering from lactose intolerance and preparation method of probiotic fermented milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1: Preparation of Jerusalem artichoke stalk extract

[0032] (1) Wash the Jerusalem artichoke stalks, dry them at 80°C until the moisture content of the Jerusalem artichoke stalks reaches 8wt%, pulverize them with a pulverizer, and pass through a 20-mesh sieve to obtain the Jerusalem artichoke stalk particles.

[0033] (2) Mix Jerusalem artichoke stalk particles and distilled water at a mass ratio of 1:10, heat at 80°C for 1 hour, extract with distilled water for 3 times, and mix the filtered filtrate, heat and concentrate at 100°C for 3 hours to obtain an extract.

[0034] (3) Pass the extract through silica gel column chromatography (diameter-to-height ratio 1:14), and use ethyl acetate solution as the eluent for elution, and the amount of eluent is 3 times the column volume; collect the eluent and carry out Rotary evaporation: the temperature of the heating bath is 70° C., the vacuum degree is 0.06 MPa, and the temperature of the cooling medium is 20° C.; aft...

Embodiment 2

[0035] Example 2: Preparation of probiotic fermented milk suitable for lactose intolerant people

[0036] (1) Take 2.0 g of Jerusalem artichoke stalk extract prepared by the method in Example 1 and mix it with 100 g of milk, then sterilize at 85°C for 20 minutes, add 0.255 g of Lactobacillus delbrueckii subsp. bulgaricus, 0.51 g of Lactobacillus acidophilus and 0.255 g of Bifidobacterium bifidum is fermented, fermented at 37°C until the pH value reaches 4.6, and the fermentation is completed to obtain yogurt;

[0037] (2) Take 100g of yogurt and add 1g of sterilized inulin (sterilization temperature 121°C, sterilization time 20min) and 1.5g of sterilized fructooligosaccharide, mix well and refrigerate at 3°C ​​for 14h to obtain lactose-free milk. Probiotic fermented milk for resistant people.

Embodiment 3

[0039](1) Take 1.5g of the Jerusalem artichoke stalk extract prepared by the method in Example 1 and mix it with 100g of milk, then sterilize at 90°C for 20min, add 0.38g of Lactobacillus delbrueckii subsp. bulgaricus, 0.76g of Lactobacillus acidophilus and 0.38g Bifidobacterium bifidum is fermented, fermented at 36°C until the pH value reaches 4.4, and the fermentation is completed to obtain yogurt;

[0040] (2) Take 100g yogurt and add 0.5g sterilized inulin (sterilization temperature 121°C, sterilization time 20min) and 2.0g sterilized fructooligosaccharide (sterilization temperature 135°C, sterilization time 5s), After mixing evenly, refrigerate at 5° C. for 18 hours to obtain probiotic fermented milk suitable for people with lactose intolerance.

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Abstract

The invention discloses probiotic fermented milk suitable for people suffering from lactose intolerance and a preparation method of the probiotic fermented milk, and belongs to the field of health-care foods. The preparation method comprises the following steps: cleaning and drying jerusalem artichoke stalks, crushing and sieving to obtain jerusalem artichoke stalk particles, heating and extracting the jerusalem artichoke stalk particles with distilled water, filtering, and concentrating to obtain an extract; carrying out silica gel column chromatography on the extract, eluting with ethyl acetate, collecting eluent, and carrying out rotary evaporation to obtain a jerusalem artichoke stem extract; mixing milk with the jerusalem artichoke stem extract, sterilizing, and adding a probiotic leavening agent for fermentation to obtain yoghourt after fermentation is finished; and adding inulin and fructo-oligosaccharide into the yoghourt, uniformly mixing, refrigerating, and performing after-ripening to obtain the probiotic fermented milk suitable for people suffering from lactose intolerance. The jerusalem artichoke is treated and fermented together with the milk, and then the inulin and the fructo-oligosaccharide are added, so that the activity of beta-galactosidase generated by probiotics is greatly improved, and adverse symptoms generated when L1 patients take milk products are remarkably relieved.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to probiotic fermented milk suitable for people with lactose intolerance and a preparation method thereof. Background technique [0002] Milk is the closest to perfect nutritional food, containing a variety of nutrients necessary for human health. Lactose, the main carbohydrate in milk, accounts for about 5%. However, if the human body does not produce lactase that decomposes lactose, lactose will be decomposed by bacteria in the intestinal tract into lactic acid, thereby destroying the alkaline environment of the intestinal tract, and causing the intestinal tract to secrete a large amount of alkaline digestive juice to neutralize the lactic acid; So prone to mild diarrhea. This condition is known as lactose intolerance (L1), also known as lactose indigestion or lactose malabsorption. It is an innate genetic expression that occurs frequently in Asia. Because the patient's in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 王诚董桂红周雍进董晓桐
Owner 山东福乐维康生物科技有限公司
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