Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production method of sugarless fermented whey beverage

A production method and sugar fermentation technology are applied in the field of sugar-free fermented whey beverages, which can solve the problems of low activity and disappearance, and achieve the effects of uniform dispersion, good stability and rich nutrition.

Inactive Publication Date: 2012-07-11
苏州工业园区尚融科技有限公司
View PDF4 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Maltooligosaccharides are only active in vitro, and their activity in the intestinal tract is very low or even disappears completely; while lactulose can promote the growth of bifidobacteria, it also promotes the growth of Escherichia coli and Clostridium at the same time. The proliferation of flora in the tract is not selective

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] The production method of sugar-free fermented whey beverage is characterized in that comprising the following steps:

[0018] ① Bacteria activation: Lactobacillus is activated three times with fresh milk without antibiotics as the substrate, and the inoculation amount is 1-3%; lactic acid bacteria are also activated;

[0019] ② Raw material pretreatment: After whey and lactose are dissolved, heat and boil for 1-2 minutes, filter while hot, and cool to 40-45 degrees;

[0020] ③ Pre-fermentation: Add 3% lactic acid bacteria to the cooled whey in step 2, and ferment at a constant temperature of 42 degrees for 4 hours;

[0021] ④Post-fermentation: under aseptic conditions, add probiotics in the amount of 7% to the pre-fermented whey liquid, and ferment at 37 degrees for 8 hours;

[0022] ⑤ Demulsification: Cool the fermented milk base to room temperature, turn on the mixer, stir evenly, and refrigerate for later use;

[0023] ⑥ Glue: Dry mix the compound sweetener healthy...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a production method of sugarless fermented whey beverage. The method comprises the following steps: mixing whey powder and lactose powder, adding hot purified water, dissolving, boiling to sterilize, cooling, inoculating lactic acid bacteria, allowing fermentation, inoculating lactobacilli, allowing secondary fermentation, and chilling; mixing CMC and healthy sugar, dissolving in hot water and cooling; and mixing the resulting two mixtures, vigorously stirring, flavoring, supplementing water to the desired volume, homogenizing, sterilizing, and packaging under sterile conditions to obtain milk white sugarless fermented whey beverage. The sugarless fermented whey beverage can be preserved at 4 DEG C for about 7 days.

Description

technical field [0001] The invention relates to a production method of sugar-free fermented whey beverage. Background technique [0002] Maltooligosaccharides are only active in vitro, and their activity in the intestinal tract is very low or even disappears completely; while lactulose can promote the growth of bifidobacteria, it also promotes the growth of Escherichia coli and Clostridium at the same time. The proliferation of flora in the tract is not selective. Xylo-oligosaccharides cannot be digested in the human gastrointestinal tract, so xylo-oligosaccharides can directly enter the large intestine and be preferentially used by bifidobacteria, which has an excellent function of promoting the proliferation of bifidobacteria. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies in the prior art and provide a production method of sugar-free fermented whey beverage. [0004] The purpose of the present invention is achi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C21/02A23L1/236A23L27/30
Inventor 历冠廷邱承真陆雪芹王城忠马力量
Owner 苏州工业园区尚融科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com