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Sour milk contg. high L-lactic acid, and its prepn. method

A lactic acid and yogurt technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of poor sensory properties and low number of viable bacteria in yogurt products, and achieve the effects of uniform quality, good flavor and high number of viable bacteria

Inactive Publication Date: 2006-01-11
HARBIN UNIV OF COMMERCE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In conclusion, the yogurt products prepared by the above two methods have disadvantages such as low number of viable bacteria and poor sensory properties.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Inoculate 2% Lactobacillus casei strains into sterilized skim milk or fresh milk, add 1.5% tomato juice and 1% wort juice, ferment at 28°C for 3 hours, then inoculate with 1.5% Add Lactobacillus acidophilus and Streptococcus thermophilus (1:1), ferment at 38°C for 2 hours, coagulate and acidity reaches 82°T, viscosity is 0.32Pa·s, and the number of viable bacteria reaches 1.9×10 8 cfu / ml, the L-lactic acid content accounts for 84% of the total lactic acid, and the texture and flavor are good.

Embodiment 2

[0021] Inoculate 3% Lactobacillus casei strains into sterilized skim milk or fresh milk, add 1.5% tomato juice and 1% wort juice, ferment at 32°C for 4 hours, then inoculate with 2% Add Lactobacillus acidophilus and Streptococcus thermophilus (1:1), ferment at 38°C for 3 hours, coagulate and acidity reaches 91°T, viscosity is 0.37Pa·s, and the number of viable bacteria reaches 3.7×10 8 cfu / ml, the L-lactic acid content accounts for 85% of the total lactic acid, and the texture and flavor are good.

Embodiment 3

[0023] Inoculate 4% Lactobacillus casei strains into sterilized skim milk or fresh milk, add 1.5% tomato juice and 1% wort, ferment at 30°C for 4 hours, and then inoculate with 3% Add Lactobacillus acidophilus and Streptococcus thermophilus (1:1), ferment at 40°C for 4 hours, coagulate and acidity reaches 89°T, viscosity is 0.37Pa·s, and the number of viable bacteria reaches 6.9×10 8 cfu / ml, the L-lactic acid content accounts for 91% of the total lactic acid, and the texture and flavor are good.

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PUM

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Abstract

A sour milk rich in L-lactic acid is prepared from the defatted or fresh milk through inoculating cheese lactobacillus, adding tomato juice and malt juice, fermenting, inoculating acidophilic lactobacillus and thermophilic streptococcus, fermenting and coagulating. It features high contents of living bacteria.

Description

[0001] (1) Fields [0002] What the present invention relates to is a kind of food, and the present invention also relates to the processing method of this food. (two), background technology [0003] At present, most of the yogurt sold in the market are fermented with Bacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and other bacteria, but they are all yogurts containing DL-lactic acid. Since the human body and animals only contain L-lactate dehydrogenase, only L-lactic acid is completely metabolized by the human body without any toxic and side effect metabolites. It has been proved by body experiments that excessive consumption of D-lactic acid and DL-lactic acid, It will lead to rich D-lactic acid in the blood, and high acidity in the urine, causing metabolic disorders and even poisoning. It is harmful to human health and affects the body’s absorption of calcium. L-lactic acid has biological activity. Creatine in humans and mammals is L-lactic acid, which ca...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/133
Inventor 徐忠缪铭
Owner HARBIN UNIV OF COMMERCE
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