5 results about "Probiotic yogurt" patented technology

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 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 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.