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Functionality sour milk containing Lactobacillus reuteri and making method thereof

A technology of Lactobacillus reuteri and its production method, which is applied in the field of functional yogurt and its production, can solve problems such as difficulty in development and inability to colonize, and achieve the effects of delaying aging, promoting proliferation, and enhancing immunity

Inactive Publication Date: 2005-06-22
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, according to scientific research, Streptococcus thermophilus and Lactobacillus bulgaricus are not the inherent flora of the human intestinal tract and cannot colonize in the human intestinal tract, so it is difficult to exert better efficacy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Set type yogurt containing Lactobacillus reuteri and its preparation method

[0017] With cow milk as the main ingredient, goat milk or soybean milk can also be used as the main ingredient. It can be degreased, partly degreased or non-skimmed, with or without auxiliary materials. After preheating, homogenization, sterilization, cooling, inoculation, filling, Fermented and refrigerated. The specific production method is as follows:

[0018] 1. The main ingredient is cow's milk, goat's milk or soybean milk, which can be skimmed, partially skimmed or non-skimmed, with or without supplementary materials.

[0019] 2. Preheating, homogenization, sterilization (120-140°C, 15-60 seconds or 90-95°C, 5-10 minutes or 80-85°C, 20-30 minutes), cooling.

[0020] 3. Insert Lactobacillus reuteri (5-50×10 6 cfu / mL), Streptococcus thermophilus (1-100×10 6 cfu / mL), Lactobacillus bulgaricus (1-100×10 6 cfu / mL) or Lactobacillus reuteri (5-50×10 6 cfu / mL), Streptococcus thermophilus (1...

Embodiment 2

[0024] Stirred yogurt containing Lactobacillus reuteri and production method thereof

[0025] With cow milk as the main ingredient, goat milk or soybean milk can also be used as the main ingredient, which can be degreased, partly degreased or non-skimmed, with or without auxiliary materials, preheated, homogenized, sterilized, cooled, inoculated, fermented, Stir, fill, and refrigerate to make. The specific production method is as follows:

[0026] 1. The main ingredient is cow's milk, goat's milk or soybean milk, which can be skimmed, partially skimmed or not skimmed. With or without excipients.

[0027] 2. Preheat, homogenize, sterilize (120-140°C, 15-60 seconds or 90-95°C, 5-10 minutes or 80-85°C, 20-30 minutes), cool to fermentation temperature (40-43°C ).

[0028] 3. Insert Lactobacillus reuteri (5-50×10 6 cfu / mL), Streptococcus thermophilus (1-100×10 6 cfu / mL), Lactobacillus bulgaricus (1-100×10 6 cfu / mL) or Lactobacillus reuteri (5-50×10 6 cfu / mL), Streptococcus ...

Embodiment 3

[0032] Drinking yogurt containing Lactobacillus reuteri and production method thereof

[0033] With cow milk as the main ingredient, goat milk or soybean milk can also be used as the main ingredient, which can be degreased, partly degreased or not degreased, with or without auxiliary materials, preheating, homogenization, sterilization, cooling, inoculation, fermentation, stirring , cooled, mixed with other sterilized and cooled auxiliary material mixture and water, filled and refrigerated. The specific production method is as follows:

[0034] 1. With cow milk as the main ingredient, goat milk or soybean milk can also be used as the main ingredient, defatted, partially defatted or not defatted. With or without excipients.

[0035] 2. Preheating, homogenization, sterilization (120-140°C, 15-60 seconds or 90-95°C, 5-10 minutes or 80-85°C, 20-30 minutes), cooling.

[0036] 3. Insert Lactobacillus reuteri (5-50×10 6 cfu / mL), Streptococcus thermophilus (1-100×10 6 cfu / mL), La...

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Abstract

The invention provides a functionality sour milk containing Lactobacillus reuteri and its making method by using cow's milk or sheep's milk as the main ingredient, which can be degreased, partly degreased or non-degreased, auxiliary additive can be charged, three bacterium including Lactobacillus reuteri, Streptococcus thermophilus, Lactobacillus. Bulgaricus, or multiple lactic acid bacterium including Lactobacillus reuteri, Streptococcus thermophilus, Lactobacillus. Bulgaricus, bifidobacteria can be employed for synergic fermentation.

Description

Technical field [0001] The invention relates to a functional yogurt and a production method thereof, in particular to a functional yogurt containing Lactobacillus reuteri and a production method thereof. Background technique [0002] Lactobacillus reuteri (Latin name: Lactobacillus reuteri) is a beneficial lactic acid bacterium that commonly exists in the human intestinal tract. Studies have shown that Lactobacillus reuteri can colonize the human intestinal tract and metabolize various organic enzymes, lactic acid, acetic acid and other substances , has the effect of inhibiting the growth of intestinal spoilage bacteria. Thereby, it can regulate the balance of intestinal flora, enhance immunity, delay aging, etc., and has many beneficial effects on the human body. Due to the aging of the body, environmental pollution, dietary changes, abuse of antibiotics, radiotherapy and chemotherapy, etc., the number of beneficial bacteria in the human intestinal tract will often decreas...

Claims

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Application Information

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IPC IPC(8): A23C9/127
Inventor 李正华
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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