Process of preparing direct-acidified milk beverage keeping high viable cell count at ambient temperature
a technology of direct acidification and cell count, which is applied in the field of milk beverages, can solve the problems of inability to report relevant technology, inability to meet consumer mouthfeel, and limited effect of these processes, and achieves the effect of low nutritional valu
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example 1
Direct-Acidified Milk Beverage Prepared with Lactobacillus rhamnosus and its Storage Test
[0024]Add 3.5% whole milk powder into fresh milk containing 11.5% milk solid; thereby obtain whole milk with 15% milk solid. Use 700 ml of water at 70° C. to resolve acidic milk beverage stabilizer SY-601 (provide by BEIING FUMENGTE BIOTECHNOLOGY COMPANY LTD.) 6 g and Ace-K ( available from ZHANGJIAGUANG HAOBO CHEMISTRY COMPANY) 5 g, stir for 20 minutes and cool down to below 25° C. After hydration for 30 minutes, add 200 ml above mentioned reconstituted whole milk into 700 ml stabilizer solution and stir for 5 minutes. Adjust the pH value of the mixture to 4.5 with 10% citric acid, adjust the volume to 1000 ml with water, continue to stir for 5 minutes. Preheat to 70° C., then homogenize with pressure 20 MPa, then sterilize at 115° C. for 15 minutes. The above procedure is the conventional method to prepare direct acidified milk beverage which is known to people skilled in this field.
[0025]Cool...
example 2
Direct-Acidified Milk Beverage Prepared with Lactobacillus rhamnosus and its Storage Test
[0026]Prepare reconstituted whole milk with 10% whole milk powder and make a mixture with 1.0% milk protein by the same process as in Example 1, adjust the pH value of the mixture to 4.2 with 10% lactic acid. Adding 0.1% glucose, 0.4% sucrose inside the mixture, homogenize and sterilize, then cool it down to below 37° C., add Lactobacillus rhamnosus ATCC 53103 (concentrated frozen culture) with quantity of 1.5×105 cfu / ml into above-mentioned acidified milk beverage, store it at 12-25° C. Measure the pH value and viable cell count in different storage period. The results are listed in table 2.
TABLE 2Viability of lactobacillus and pH value variation of the acidifiedmilk beverage during storageViable cell countstorage(106 cfu / mltime (month)pH valuemilk beverage)04.2213.89823.823433.807.643.852.153.850.963.830.25
example 3
Direct-Acidified Milk Beverage Prepared with Lactobacillus rhamnosus and its Storage Test
[0027]With the same process in Example 1, make reconstituted whole milk with 4.5% whole milk powder, and acidify it. Adjust the pH value of the mixture to 4.0 with 10% lactic acid. Homogenize and sterilize, then cool it down to below 37° C., add Lactobacillus rhamnosus ATCC 53103 (freeze dried culture powder) with quantity of 2×106 cfu / ml and 0.15% galactose into above-mentioned milk beverage aseptically, store it at 12-25° C. Measure its acidity and viable cell count during storage. The results are listed in table 3
TABLE 3Viability of lactobacillus and pH value variation of the acidifiedmilk beverage during storageViable cell countstorage(106 cfu / mltime (month)pH valuemilk beverage)04.20.1514.121024.0918034.1111044.088254.073264.088.5
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