11 results about "Probiotic yogurt" patented technology

The invention discloses a killing device for probiotic yogurt production, which comprises a killing box, a mounting hole is formed in the top of the killing box, support frames are fixedly mounted on two sides of the bottom of the killing box, a discharge pipe is fixedly mounted in the center of the bottom of the killing box, a sealing plate is arranged in the mounting hole, clamping grooves are formed in the periphery of the sealing plate, and a discharge pipe is fixedly mounted in the clamping grooves. A gear ring is rotatably mounted at the top of the killing box, four extrusion blocks are fixedly mounted on the inner side of the gear ring at equal intervals, a water outlet pipe is rotatably mounted at the top of the sealing plate, and two heating rods are rotatably mounted at the bottom of the sealing plate. The killing device for probiotic yoghourt production is simple in structure and convenient to use, milk yoghourt for preparing probiotic yoghourt is conveniently and uniformly rolled, heated and sterilized by using a reciprocating structure, the killing structure is conveniently cleaned, and time and labor are saved.

The invention discloses yoghurt capable of reducing uric acid as well as a preparation method and application of the yoghurt, and belongs to the technical field of probiotic yoghurt. The yoghurt capable of reducing uric acid provided by the invention is prepared by taking a dendrobium extract, prebiotics, auxiliary materials and pure milk as raw materials, inoculating a complex microbial inoculant composed of specific probiotics, fermenting and curing. The dendrobium nobile and the probiotic complex microbial inoculant are combined for the first time, experimental results show that the probiotic complex microbial inoculant, the prebiotics and the dendrobium nobile extract have a synergistic effect in the aspects of reducing blood uric acid concentration and improving intestinal flora, and the yoghourt provided by the invention has a remarkable uric acid reducing function and has excellent product appearance and taste. The invention provides a novel functional food with high acceptability for reducing the blood uric acid concentration and improving the intestinal flora of people with hyperuricemia and gout, and has a wide application prospect.

The application provides a method for repairing intestine by using probiotics to reduce heavy metal residues in vivo, and is characterized by comprising the following steps: (1) separating microorganisms from yoghurt from a pasture in the Qinghai-Tibet Plateau; (2) preparing MRS medium and PBS solution; (3) inoculating and culturing; (4) strain detection; (5) analyzing the antioxidant capacity of probiotics; (6) analyzing the heavy metal resistance of probiotics; and (7) analyzing the heavy metal adsorption capacity of probiotics. The method applies probiotics with strong antioxidant capacity to the production of yoghurt, reduces the oxidation pressure in the intestine by eating probiotic yoghurt, protects the intestinal flora, and makes the microbial community better play a role in reducing heavy metal residues. The method has the advantages of broad-spectrum heavy metal removal, good removal effect, simple operation, low price, and the ability to colonize in the intestine and continuously play a role.

The invention provides probiotic yoghurt containing hawthorn dietary fibers and a preparation method, and belongs to the technical field of yoghurt preparation. The formula consists of the following raw materials: pure milk, hawthorn dietary fibers and a leavening agent. The hawthorn dietary fibers are added into pure milk, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and lactobacillus plantarum are subjected to independent or mixed fermentation, the hawthorn dietary fiber yoghourt is prepared, the acidity, the number of lactic acid bacteria and other indexes of the hawthorn dietary fiber yoghourt can all meet various standards of the yoghourt, and the hawthorn dietary fiber yoghourt has the advantages of being good in taste and good in taste. According to the probiotic yoghourt containing the hawthorn dietary fibers, the types of yoghourt are increased.

The invention discloses a probiotic yoghurt constant temperature fermentation control device, and relates to the technical field of fermentation, the top surface of a gas pipe is provided with a gas conveying groove for conveying gas into the fermentation control device, a gas guide pipe is inserted into the gas pipe, and the gas pipe and the gas guide pipe are in rotary sleeving connection; the fermentation control device has the advantages that whether gas is introduced or not is flexibly controlled according to the requirements for gas in different stages of fermentation, the gas conveying bin can provide buffering and storage space for auxiliary fermentation gas, the gas conveying bin can provide buffering and storage space for the auxiliary fermentation gas, and the fermentation control device is simple in structure, convenient to use and high in practicability. The gas conveying pressure can be balanced, the phenomenon that the fermentation process is influenced by gas pressure fluctuation is avoided, the gas conveying and control functions are achieved, meanwhile, the overall structure is simplified, a proper gas environment can be provided for the fermentation process, and the smooth proceeding of the fermentation reaction is facilitated.

The invention belongs to the technical field of dairy product processing, and discloses high-activity probiotic yoghourt protected by double-layer microcapsules and a preparation method and application thereof, and the preparation method comprises the following steps: (1) preparing single-layer microcapsules; (2) preparing a double-layer microcapsule; and (3) preparation of yoghourt: homogenizing, sterilizing and cooling the raw milk (raw milk), adding the double-layer microcapsules and the leavening agent, and fermenting to obtain the yoghourt. The viable count of the probiotics in the yoghurt obtained by the invention can still be maintained at 106 CFU / mL or above after being stored for 25 days, and the water-holding capacity, the viscosity and the texture characteristics of the yoghurt are obviously superior to those of a control sample without microcapsules. The microcapsule can effectively protect the probiotics in the stomach environment, the release rate in the intestinal tract reaches up to 99%, and the survival rate and storage stability of the probiotics are remarkably improved. After the microcapsule is added into the yoghourt, the activity and the overall quality of the probiotics in the yoghourt are remarkably improved through double-layer microcapsule embedding.

The invention provides lutein Chinese wolfberry probiotic yoghurt and a preparation method and application thereof, and relates to the technical field of yoghurt, the lutein Chinese wolfberry probiotic yoghurt is prepared from the following raw materials in percentage by mass: 2-10% of Chinese wolfberry, 0.1-0.9% of lutein, 2-10% of white sugar, 0.02-0.06% of a leavening agent and the balance of fresh milk, the lutein provides a growth-promoting microenvironment for probiotics and enhances the probiotic function expression of the probiotics; meanwhile, xanthophyll and lycium barbarum polysaccharide form a synergistic interaction mechanism, the water-holding capacity and physical stability of the product are remarkably improved, on the other hand, by optimizing the proportion of lycium barbarum and white granulated sugar, proliferation of lactic acid bacteria in the fermentation period is promoted, the stability in the storage period is prolonged, lactose intolerance symptoms are relieved in an auxiliary mode, and the intestinal microecological regulation function is strengthened; the flavor and texture characteristics of the product are improved; the lutein Chinese wolfberry probiotic yoghourt can promote tear secretion, protect cornea and influence the expression of IL-6, TNF-alpha and IL-1beta in cornea tissues.

1. Name of the design product: Packaging kit (Anmuxi Lezhuan Probiotic Yogurt with Prune Flavor). 2. Use of the design product: For packaging products. 3. Design key points of the design product: The combination of shape and pattern. 4. Picture or photo that best shows the design key points: 3D view of Kit 1. 5. Other situations that need to be explained Kit description: Kit 1 is the packing box, and Kit 2 is the packaging box.

1. The name of the product of this design: Packaging Kit (Amul Diamond Probiotic Yogurt). 2. Purpose of this design product: used for product packaging. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: 3D image of Kit 1. 5. Other situations that require explanation Kit description: Kit 1 is a packing box, and Kit 2 is a packing box.

1. Name of the designed product: packaging bag (frozen probiotic yogurt block). 2. Use of the designed product: for packaging products. 3. Design points of the designed product: the combination of shape and pattern. 4. Picture or photo that best indicates the design points: perspective view.

1. The name of the product of this design: packaging box (Amul probiotic yogurt). 2. Purpose of this design product: used for product packaging. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: 3D drawing of Design 1. 5. Designate Design 1 as the base design.