Probiotic fermented milk suitable for lactose intolerant crowd and preparation method thereof
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 reducing bloating
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Embodiment 1
[0031] Example 1: Preparation of Jerusalem artichoke stem extract
[0032] (1) Wash the Jerusalem artichoke stems, dry at 80°C until the water content of the Jerusalem artichoke stems reaches 8wt%, pulverize them with a pulverizer, and pass through a 20-mesh sieve to obtain Jerusalem artichoke stem particles.
[0033] (2) Mix Jerusalem artichoke stalk particles with distilled water in a mass ratio of 1:10, heat at 80°C for 1 hour, extract the filtrate after 3 times of filtration with distilled water, and heat and concentrate at 100°C for 3 hours to obtain the extract.
[0034] (3) The extract was subjected to silica gel column chromatography (diameter height ratio 1:14), and ethyl acetate solution was used as eluent for elution, and the amount of eluent was 3 times the column volume; Rotary evaporation: the temperature of the heating bath is 70°C, the degree of vacuum is 0.06MPa, and the temperature of the cooling medium is 20°C; after the rotary evaporation is completed, the ...
Embodiment 2
[0035] Example 2: Preparation of probiotic fermented milk suitable for people with lactose intolerance
[0036] (1) Mix 2.0 g of Jerusalem artichoke stalk extract prepared by the method of Example 1 with 100 g of milk, sterilize it at 85°C for 20 min, add 0.255 g of Lactobacillus delbrueckii subsp. bulgaricus, 0.51 g of Lactobacillus acidophilus and 0.255 g of Lactobacillus acidophilus Bifidobacterium bifidum is fermented at 37°C until the pH value reaches 4.6, and the fermentation is completed to obtain yogurt;
[0037] (2) Take 100g yogurt, add 1g sterilized inulin (sterilization temperature 121℃, sterilization time 20min) and 1.5g sterilized fructooligosaccharide, mix well and refrigerate at 3℃ for 14h, to obtain suitable for lactose inulin. Probiotic fermented milk for resistant people.
Embodiment 3
[0039](1) Mix 1.5 g of Jerusalem artichoke stalk extract prepared by the method of Example 1 with 100 g of milk, sterilize at 90°C for 20 min, add 0.38 g of Lactobacillus delbrueckii subsp. bulgaricus, 0.76 g of Lactobacillus acidophilus and 0.38 g of Lactobacillus acidophilus 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℃, sterilization time 20min) and 2.0g sterilized fructooligosaccharide (sterilization temperature 135℃, 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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