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Sour-milk type nisin milk powder

A technology of lactic acid bacteria milk powder and lactic acid bacteria, applied in the direction of bacteria, dairy products, milk preparations, etc., can solve problems such as hyperthyroidism, side effects, hypothyroidism, etc., and achieve good economic and social benefits

Inactive Publication Date: 2007-11-21
FANGXIA ENTERPRISE INFORMATION CONSULTING WUJIANG
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0002] According to the research, it is found that the characteristics of milk itself make the ingredients in milk powder have certain defects, such as unbalanced structure of water-soluble vitamins, low content of vitamin C and iron, etc., which will cause easy to get angry when drinking brewed milk, and insufficient nutrition enhancers. Qualification is one of the problems affecting the quality of milk powder. In addition, excessive DHA and AA in milk powder will also produce side effects. In addition, some cows have used antibiotics such as penicillin and streptomycin when they are sick. Their milk is used to make fresh milk, yogurt, In the case of milk powder, the residues in the milk powder will cause allergic reactions in the eaters, and long-term drinking may lead to drug resistance. There are also some milk powders that contain excessive iodine, causing goiter, hyperthyroidism or hypothyroidism, etc., and some low-quality milk powder is illegal. Adding medication and symptoms such as headache, flushing, abdominal pain, and muscle aches
[0003] The survey shows that there are great hidden dangers in the quality of milk powder at present, and a milk powder with dual functions of nutrition and health care is more demanded by people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Compatibility: fresh milk, lactic acid bacteria.

[0023] Preparation:

[0024] a. Sampling: First collect 50 samples of various types of fresh milk or fermented milk from nature, and mix these 50 samples with 0.85% sterile physiological saline at a volume ratio of 1:5 to make 50 samples. Bacteria suspension I;

[0025] b. Preparation of lactic acid bacteria selective medium: mix peptone, yeast extract, glucose, sodium chloride, agar and distilled water in a mass ratio of 3 to 5: 0.5 to 1: 6 to 10: 3: 20: 1000 Lactic acid bacteria selective medium;

[0026] C, separate cultivation: respectively get 1ml in 50 parts of bacteria suspension I and add in the sterilized culture dish, then pour 15ml of the lactic acid bacteria selective culture medium that is kept at 50~55°C into each culture dish, shake After the medium is solidified, culture it at 37°C-48°C for 2-3 days;

[0027] d. Colony selection: select the colony with a diameter of 1.5-2.5mm, slightly white, moist, ...

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Abstract

The invention is concerned with the combination and preparation method for lactobacillus milk powder, the material compositions is the fresh milk and lactobacillus, which is with better nutrition and health care efficacy. Moreover, the invention can be the beauty treatment health care milk powder that is fit for any season.

Description

technical field [0001] The invention relates to a combination and preparation method of lactic acid bacteria milk powder, in particular to yoghurt-type lactic acid bacteria milk powder with dual functions of nutrition and health care. Background technique [0002] According to the research, it is found that the characteristics of milk itself make the ingredients in milk powder have certain defects, such as unbalanced structure of water-soluble vitamins, low content of vitamin C and iron, etc., which will cause easy to get angry when drinking brewed milk, and insufficient nutrition enhancers. Qualification is one of the problems affecting the quality of milk powder. In addition, excessive DHA and AA in milk powder will also produce side effects. In addition, some cows have used antibiotics such as penicillin and streptomycin when they are sick. Their milk is used to make fresh milk, yogurt, In the case of milk powder, the residues in the milk powder will cause allergic reacti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/16C12N1/20
Inventor 杨贻方
Owner FANGXIA ENTERPRISE INFORMATION CONSULTING WUJIANG
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