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Fermented milk for regulating intestinal health and preparation method thereof
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A technology for regulating intestinal tract and fermented milk, applied in dairy products, milk preparations, applications, etc., to achieve the effect of stable state, high number of active lactic acid bacteria, and improvement of quantity and state
Active Publication Date: 2022-07-01
BEIJING SANYUAN FOOD
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[0004] Intestinal microbiota is closely related to human health. Eating fermented milk has a positive impact on the composition of intestinal microbiota and the health of the host, while different fermentation raw materials, raw material ratios, and fermentation processes affect fermentation metabolites, which in turn produce different health effects. However, existing products do not create new types of fermented milk from the production of healthy fermented metabolites
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Embodiment 1
[0032] The embodiment of the present invention provides a fermented milk product.
[0033] The fermented milk product is prepared by the following process:
[0034] The raw milk is sterilized by pasteurization, and after the sterilization is completed, it is cooled to room temperature;
[0035] Preheating the raw milk to 30°C, adding 4% white sugar, 0.12% lactase and 0.12% agar to the raw milk, and hydrolyzing at 30°C for 50 minutes;
[0036] After the hydrolysis is completed, the feed liquid is preheated to 70°C and homogenized under a pressure of 200bar. After the homogenization is completed, sterilize at 90-95°C for 300s, and after the sterilization is completed, heat and cook at 100°C for 120min;
[0037] The feed liquid after the cooking is cooled to 43 ± 2 ° C, and the compound strain of Lactobacillus thermophilus, Lactobacillus plantarum and Lactobacillus acidophilus is inoculated according to the amount of every 100kg of raw milk inoculation 50dcu, wherein, the Lactob...
Embodiment 2
[0040] The embodiment of the present invention provides a fermented milk product.
[0041] The fermented milk product is prepared by the following process:
[0042] The raw milk is sterilized by pasteurization, and after the sterilization is completed, it is cooled to room temperature;
[0043] Preheating the raw milk to 40°C, adding 5.5% white granulated sugar and 0.08% lactase by mass of the raw milk to the raw milk, and hydrolyzing at 40°C for 80 min under heat preservation;
[0044] After the hydrolysis is completed, heat and cook at 100°C for 2.5 hours, and after cooling to room temperature, add 1.5% white sugar and 0.06% gelatin by mass of raw milk, and homogenize under 150bar pressure. After the homogenization is completed, sterilize at 90-95°C 300s;
[0045] Cool the sterilized feed liquid to 43±2°C, inoculate Lactobacillus acidophilus with preservation number CGMCC No. 1084 according to the amount of 20dcu per 100kg of raw milk, keep fermented for 5h, break the demu...
Embodiment 3
[0048] The embodiment of the present invention provides a fermented milk product.
[0049] The fermented milk product is prepared by the following process:
[0050] The raw milk is sterilized by pasteurization, and after the sterilization is completed, it is cooled to room temperature;
[0051] Preheating the raw milk to 50°C, adding 10% white sugar, 0.15% lactase and 0.12% pectin to the raw milk, and hydrolyzing at 50°C for 40min;
[0052] After the hydrolysis is completed, the feed liquid is preheated to 70°C and homogenized under a pressure of 200bar. After the homogenization is completed, sterilize at 90-95°C for 300s, and after the sterilization is completed, heat and cook at 100°C for 90min;
[0053] Cool the boiled feed liquid to 43±2°C, inoculate Lactobacillus plantarum with the preservation number of CGMCC No. 19748 according to the amount of 35dcu per 100kg of raw milk, keep fermented for 5.5h, break the demulsification after the fermentation, beat it to cool, and p...
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Abstract
The invention relates to fermented milk for regulating intestinal health. The fermented milk comprises the following raw materials: partially degreased raw milk, 4-10% w / w of sugar in terms of the mass of the raw milk, 0.06-0.15% w / w of lactase in terms of the mass of the raw milk, 0.03-0.18% w / w of a stabilizer in terms of the mass of the raw milk, and 20-50 dcu of zymophyte added per 100 kg of the raw milk. The zymophyte is selected from one or more of lactobacillus paracasei, lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium lactis and streptococcus thermophilus, preferably, the zymophyte is lactobacillus plantarum with the preservation number of CGMCC (China General Microbiological Culture Collection Center) No.19748, and the zymophyte is selected from one or more of lactobacillus acidophilus and streptococcus thermophilus with the preservation number of CGMCC No.1084. The invention also comprises a preparation method of the fermented milk. According to the fermented milk and the preparation method thereof provided by the invention, by improving the fermentation strain and combining the improvement of the production process, the state of the fermented milk in the shelf life is more stable, various unique substances such as C16: 1n7 and the like which are beneficial to human health are generated through fermentation, and the number and the state of beneficial microbial populations in human intestinal tracts can be effectively improved.
Description
technical field [0001] The invention relates to the field of fermented dairy products, in particular to a fermented milk and a preparation method thereof. Background technique: [0002] Growing evidence suggests that the human gut microbiota (GM) may be a useful marker and contributor to the diagnosis, treatment, and prevention of many human diseases, such as obesity, diabetes, liver disease, cancer, and neurodegenerative diseases. The gut microbiota is a complex micro-ecosystem that remains relatively stable throughout the lifespan, but fluctuates daily and is significantly affected by dietary changes. Fermented foods, especially fermented milk, contain live bacteria such as Bifidobacterium, Lactobacillus, and Streptococcus, some of the major sources of transient bacteria in the human gut that may affect the structure and function of the gut microbiota. Numerous previous studies have shown that the consumption of fermented milk has positive effects on gut microbiota compos...
Claims
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Application Information
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