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Bioactivity yoghourt

A technology of biological activity and yogurt, applied in milk preparations, dairy products, applications, etc., can solve the problems of producing toxic substances, short shelf life of yogurt, easy to grow harmful bacteria, etc., and achieve the effect of long shelf life and rich nutrition

Inactive Publication Date: 2008-07-02
周美君 +5
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] An object of the present invention is to solve the problem that the shelf life of yogurt in the above prior art is short, and the general shelf life is 30-48 hours without adding additives. After the shelf life, it is easy to grow harmful bacteria and produce toxic substances. , long shelf life, bioactive yogurt that does not produce other bacteria and harmful substances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The strain and the milk mother liquor are mixed in a weight ratio of 1:1-10, fermented at a temperature of 20-40° C. for 2-48 hours until the pH value is 3-4.

[0030] The milk mother liquor is sterilized milk.

Embodiment 2

[0032] Produce bioactive yoghurt according to the method described in embodiment 1, bacterial classification and milk mother liquid ratio are, 1: 6, bacterial classification 10kg, fermentation time is 12 hours, temperature 28 ℃, the pH value of gained product is 3.5.

Embodiment 3-7

[0034] According to the method described in embodiment 1, bioactive yoghurt is produced, and various parameter situations are as follows:

[0035] Example 3

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PUM

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Abstract

The invention relates to a bioactive yoghourt, belonging to the field of healthy food, which solves the problems that the guarantee period of the yoghourt in the prior art is short and deleterious bacteriums is easy to generate after the guarantee period of the yoghourt and toxic substances are generated. The technology adopted by the invention is that a strain is mixed with mother milk liquor according to the weight percentage of 1: 1-10 and the mixture is fermented for 2 to 48 hours at the temperature of 20 to 40 DEG C to reach the pH value of 3 to 4. The product of the invention is a bioactive yoghourt with the advantages of abundant nutrition, long guarantee period and not generating other mixed bacteriums and hazardous substances.

Description

technical field [0001] The invention relates to a bioactive yoghurt, which belongs to the field of health food. Background technique [0002] Yogurt is a widely popular fermented dairy product, because of its unique flavor, rich nutrition, and certain physiological functions, it is increasingly loved by consumers, and the product can maintain a high activity during the shelf life Lactic acid bacteria. In addition to its delicate taste, pure flavor, rich and other characteristics, yogurt also has three advantages: first, it is easy to digest and absorb and increase appetite. During the fermentation process, lactic acid bacteria can effectively degrade the high-molecular protein in milk powder that is difficult for children to digest and absorb. The degraded low-molecular protein is easily digested and absorbed by children, the elderly, and pregnant women. Second, address bloating and indigestion issues. Lactic acid bacteria convert lactose in milk powder into lactic acid, ...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/127A23C9/13
Inventor 刘杰龙郑小仙周美君
Owner 周美君
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