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Composite bacterial milk products and preparation process thereof

A technology for dairy products and compound bacteria, applied in dairy products, milk preparations, applications, etc., can solve the problems of mixed taste and unsatisfactory taste.

Inactive Publication Date: 2006-01-11
陈克铨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This type of yogurt, no matter it is packed in bags or boxes, is a bit watery, with mixed taste and unsatisfactory taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: Preparation of yogurt

[0037] (1) Preparation medium: 10% of skimmed milk powder, the rest is water; sterilize with 8 pounds of high pressure for 15 minutes;

[0038] (2) Strain cultivation 1: inoculate Kluyveromyces lactis CGMCC 0776 in the above medium, and cultivate at 28°C for 24 hours;

[0039] (3) Cultivation 2 of strains: inoculate Lactobacillus delbrueckii subsp. bulgaricus CGMCC 0777 in the above-mentioned medium, and cultivate at 42° C. for 8 hours;

[0040] (4) Preparation of sterilized milk: Store the raw milk collected from the pasture in a cooling cylinder at 2-4°C for a short time, and monitor to confirm that there is no antibiotic in it; centrifuge the milk at 20-30°C to remove various substances present in the milk. impurities; according to national standards, use ingredients such as cream and milk powder to adjust the content of fat, non-fat milk solids and protein; pasteurize, sterilize with moist heat at 121 ° C for 15 seconds;

[0041]...

Embodiment 2

[0044] Example 2: Preparation of yogurt

[0045] (1) Preparation medium: 5% of skimmed milk powder, the rest is water; sterilize with 8 pounds of high pressure for 15 minutes;

[0046] (2) Cultivation of strains 1: Inoculate Kluyveromyces lactis CGMCC 0776 in the above medium, and cultivate at 25°C for 46 hours;

[0047] (3) Strain cultivation 2: Inoculate Lactobacillus delbrueckii subsp. bulgaricus CGMCC 0777 in the above-mentioned medium, and cultivate at 40° C. for 16 hours;

[0048] (4) Preparation of sterilized milk: Store the raw milk collected from the pasture in a cooling cylinder at 2-4°C for a short time, and monitor to confirm that there is no antibiotic in it; centrifuge the milk at 20-30°C to remove various substances present in the milk. impurities; according to national standards, use ingredients such as cream and milk powder to adjust the content of fat, non-fat milk solids and protein; pasteurize, sterilize with moist heat at 121 ° C for 15 seconds;

[0049]...

Embodiment 3

[0052] Example 3: Preparation of yogurt

[0053] (1) Preparation medium: 25% of skimmed milk powder, and the rest is water; sterilize with 8 pounds of high pressure for 15 minutes;

[0054] (2) Strain cultivation 1: inoculate Kluyveromyces lactis CGMCC 0776 in the above medium, and cultivate at 30°C for 60 hours;

[0055] (3) Cultivation 2 of strains: inoculate Lactobacillus delbrueckii subsp. bulgaricus CGMCC 0777 in the above medium, and cultivate at 50° C. for 24 hours;

[0056] (4) Preparation of sterilized milk: Store the raw milk collected from the pasture in a cooling cylinder at 2-4°C for a short time, and monitor to confirm that there is no antibiotic in it; centrifuge the milk at 20-30°C to remove various substances present in the milk. impurities; according to national standards, use ingredients such as cream and milk powder to adjust the content of fat, non-fat milk solids and protein; pasteurize, sterilize with moist heat at 121 ° C for 15 seconds;

[0057] (5) ...

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Abstract

The present invention relates to a composite bacteria milk product and its preparation method. It is characterized by that the composite bacterial culture composed of a fungus (lactic acid kluyveromyces) and a life-benefiting bacterium (lactobacillus delbruckii bulgaricus subspecies) can be inoculated in the sterilized milk so as to obtain the invented milk product with uniform gel, palatable taste and several health-care functions of regulating stomach and intestine. Said invention can do not use any food additives.

Description

(1) Technical field [0001] The invention relates to a compound bacteria type dairy product, which is prepared by inoculating fungi and probiotic bacteria compound strains into sterilized milk, mixing and fermenting. The present invention also relates to a method for preparing the above-mentioned dairy product. (2) Background technology [0002] At present, the dairy products on the market in our country, especially yogurt products, are basically produced by lactic acid bacteria (Lactobacillus), a few by bifidobacteria, or their compound strains with cocci, together with fresh milk, sugar, water and such as It is prepared by fermentation of food additives such as thickeners, stabilizers, food flavors, carmine, and tartrazine. This type of yoghurt, no matter it is packed in bags or boxes, is a little thin, with mixed taste and unsatisfactory taste. Therefore, dairy companies at home and abroad are competing to find new strains, focusing on solving the problems of taste, prop...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127
Inventor 陈克铨陈克玲
Owner 陈克铨
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