Method for producing probiotics yoghurt enriched with selenium amino acid and its products

A technology of selenium amino acid and production method, which is applied in the direction of medical preparations, milk preparations, dairy products, etc. containing active ingredients, can solve problems such as inability to colonize, and achieve the effects of disease prevention, ecological environment improvement, and good ecological environment

Active Publication Date: 2007-04-11
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, scientific research has shown that Streptococcus thermophilus and Lactobacillus bulgaricus used to ferment traditional yogurt are no

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Ingredients used in this example: 1000L of fresh milk, 50kg of white sugar, 10L of seed liquid containing Bifidobacteria, 10L of seed liquid containing Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus bulgaricus, and a selenium content of 1.0g / L of sodium selenite solution 0.2L and selenium amino acid conversion with probiotic growth promoter 4L. Preparation process: filter fresh milk to remove impurities → cool to 4°C for storage, add white sugar → homogenize at 20Mpa → sterilize at 120°C for 10 seconds → cool to 45°C → add sodium selenite solution and selenium amino acid conversion and probiotic growth promotion agent, fully stir evenly → insert strain A and B, stir → fill → ferment at 42°C for 4 hours, control the acidity to 60-80T, refrigerate and ripen at 6°C for 8 hours → finished product.

[0030]Preparation of strain solution A: fresh milk 10L → sterilized at 115°C for 15 minutes → cooled to 37°C → inoculated with bifidobacterium seed li...

Embodiment 2

[0036] Ingredients used in this example: 120kg of evaporated milk powder, 70kg of white granulated sugar, 20L of bacterial seed liquid, 20L of bacterial seed liquid, 0.3L of sodium selenite solution with a selenium content of 1.0g / L and selenium amino acid conversion and probiotic growth promoter 5L. Preparation process: the above raw materials (bacteria removal, inorganic selenium and selenium amino acid conversion and probiotic growth promoter) are prepared with demineralized water, dissolved to 1000L → filtered to remove impurities → cooled to 4°C, → homogenized at 25Mpa → sterilized at 135°C 5 seconds, → cool to 50°C → add sodium selenite solution and selenium amino acid conversion and probiotic growth promoter, stir well → insert strain A and B, stir → filling → ferment at 40°C 4h, control acidity 60-80T→refrigerate at 4℃ for 8h→finished product.

[0037] Preparation of strain solution A: fresh milk 20L → sterilized at 115°C for 15 minutes → cooled to 37°C → inoculated w...

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PUM

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Abstract

The invention relates to a kind of Se-enhanced amino acid yoghourt manufacture method and the product hemogenization the mixture of the fresh milk (ewes' milk or remade milk) and the sugar, then high temperature sterilization, cooling down, adding the the Se amino acid transform and the probiotics growth accelerant, then inoculating the Bifidobacterium, Strptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus bulgaricus, fermentation and cool storage. The cfu of the Bifidobacterium, Strptococcus thermophilus, Lactobacillus acidophilus , Lactobacillus bulgaricus will be up to 109/mL,107/mL,108/mL,108/mLand 108/mL the Se concentration will be up to 0.1-0.32mg/L, among this, 50% is from the Se-amino acid. Such product is safety and integrated multi-function contained with the yoghourt, probiotics and the organic Se. It will do benefit to our body entironment, anti-pathogeny microorganism. It can enhance the body immunity function and illness resistance.

Description

1. Technical field [0001] The invention relates to a production method of probiotic yoghurt rich in selenium amino acids and a product thereof, belonging to the technical field of dairy products and their processing. 2. Technical background [0002] As the most common drink in lactic acid fermented milk, yogurt refers to the emulsion produced by using cow's milk or other milk as raw material, with or without adding auxiliary materials, and using lactic acid bacteria to ferment milk at constant temperature. Yogurt has a long history in my country and is a traditional product of our country. It has many advantages such as high nutritional value, unique taste, and easy digestion and absorption. In addition, because fermented yogurt is rich in a large amount of live lactic acid bacteria and the end products of fermentation, it has certain health functions. It can alleviate lactose intolerance, improve the intestinal environment, stimulate the body's immune response, and reduce s...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23L1/30A61K35/74A61K35/741A61K35/744A61K35/745
Inventor 黄克和秦顺义段颖赵玉鑫卫程武潘翠玲
Owner NANJING AGRICULTURAL UNIVERSITY
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