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Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof

A technology of active lactic acid bacteria and Lactobacillus casei, applied in the field of fermented dairy product processing, can solve the problems of increasing the risk of fermentation, contamination of fermentation liquid, low production efficiency, etc. Effect

Inactive Publication Date: 2011-04-13
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the fermentation temperature of Lactobacillus casei recorded in these prior art is also the optimum temperature for the growth of other fungi, long-term fermentation can easily cause the fermentation liquid to be contaminated by other bacteria, thereby increasing the risk of fermentation, and the production efficiency is also low

Method used

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  • Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof
  • Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof
  • Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1. Raw material formula (calculated in 1000 grams)

[0038] 1. Yogurt base: 100 grams of skimmed milk powder; 5 grams of soybean protein isolate powder; 10 grams of glucose; 40 grams of white sugar; 0.0001 g of Lactobacillus casei strain (Hansen L. casei-01);

[0039] 2. Beverage formula: 300 grams of yogurt base; 130 grams of white sugar; 3 grams of pectin; the remaining water.

[0040] 2. Production method:

[0041] 1. Yogurt base:

[0042] Mix milk powder, soybean protein powder, white sugar and water well at 50°C; add glucose, then homogenize at 50°C and 15MPa pressure, and sterilize at 100°C for 120 minutes; then cool to 36°C, add Fermentation strain fermentation (initial addition of Lactobacillus casei was 2.0×10 7 cfu / g); fermented at 36°C for 36 hours, when the pH value was 3.60, cooled to below 20°C to break the emulsion and stop the fermentation to obtain the yoghurt base material for use.

[0043] 2. Milk drink production method:

[0044] Mix white sugar...

Embodiment 2

[0047] 1. Raw material formula (calculated in 1000 grams)

[0048] 1. Yogurt base material: 160 grams of skim milk powder; 10 grams of soybean protein isolate; 15 grams of glucose; 50 grams of white sugar; 0.0001 g of Lactobacillus casei (Hansen L. casei-01);

[0049] 2. Beverage formula: 200 grams of yogurt base; 160 grams of white sugar; the remaining water.

[0050] 2. Production method:

[0051] 1. Yogurt base:

[0052] Mix milk powder, soybean protein powder, white granulated sugar, and glucose with water at 52°C; then homogenize at 52°C and 20 MPa pressure, and sterilize at 90°C for 150 minutes; then cool to 37°C and add fermentation Strain fermentation (the initial addition of Lactobacillus casei was 2.0×10 7 cfu / g); fermented at 37°C for 40 hours, when the pH value was 3.52, cooled to below 20°C to stop the fermentation, and obtained the yoghurt base material for use.

[0053] 2. Milk drink production method:

[0054] Dissolve white sugar in water to obtain sugar ...

Embodiment 3

[0057] 1. Raw material formula (Based on 1000 grams)

[0058] 1. Yogurt base material: 902 grams of fresh milk; 8 grams of soybean protein isolate; 30 grams of fructose syrup; 60 grams of white sugar;

[0059] 2. Beverage formula: 350 grams of yogurt base; 120 grams of white sugar; 5 grams of PGA; the remaining water.

[0060] 2. Production method:

[0061] 1. Yogurt base:

[0062] Dry mix soybean protein powder and white sugar, dissolve in fresh milk at 58°C, add syrup, and mix well; then homogenize at 58°C and 25MPa pressure, and sterilize at 120°C for 10 minutes; then cool to 37°C ℃, add fermentation strain fermentation (the initial addition amount of Lactobacillus casei is 2.0 × 10 7 cfu / g); fermented at 37°C for 45 hours, and when the pH value was 3.51, the fermentation was stopped by cooling to obtain the yogurt base material, which was set aside.

[0063] 2. Milk drink production method:

[0064] Mix white sugar and stabilizer evenly at 80°C, dissolve in water to o...

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Abstract

The invention provides a lactobacillus casei-containing active lactobacillus beverage and a preparation method thereof. The preparation method for the active lactobacillus beverage comprises the following steps of: fully dissolving a certain amount of soybean protein powder in milk at the temperature of between 50 and 60 DEG C, preparing fermentation substrate solution, and homogenizing at the temperature of between 50 and 60 DEG under the pressure of 15 to 30MPa; sterilizing at the temperature of between 90 and 120 DEG C for 10 to 150 minutes, and cooling to the temperature of between 36 and 38 DEG C; inoculating a lactobacillus casei-containing fermenting agent, culturing at the temperature of between 36 and 38 DEG C for 36 to 48 hours, regulating the pH value to be 3.4-3.6, and stopping fermenting to prepare acidophilus milk base stock; and diluting the acidophilus milk base stock to prepare the active lactobacillus beverage. By adding the soybean protein powder into the fermentation substrate, the fermentation time is shortened so as to reduce the risk of fermentation, and the production efficiency is improved and the production cost is reduced correspondingly.

Description

technical field [0001] The present invention relates to an active lactic acid bacteria drink containing Lactobacillus casei and its production method, in particular to a method for making an active bacterium milk drink using Lactobacillus casei as a starter and the fermented milk drink produced, which belongs to fermented milk Product processing field. Background technique [0002] Lactobacillus casei, as a probiotic, is able to tolerate the organism's defense mechanisms, which include enzymes in the mouth, low pH in gastric juices, and bile acids in the small intestine. Therefore, after entering the human body, Lactobacillus casei can survive in large quantities in the intestinal tract, which can regulate the balance of intestinal flora and promote digestion and absorption of the human body. At the same time, Lactobacillus casei has the functions of effectively lowering blood pressure and cholesterol, promoting cell division, producing antibody immunity, enhancing human im...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 杨美清侯海峰尹小静张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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