Functional fermented milk and preparation method thereof

A functional, fermented milk technology, applied in the field of functional fermented milk and its preparation, can solve the problems of low income of dairy farmers, rare, and low profit of enterprises, and achieve health function nutrition, high relative viscosity, and less whey precipitation Effect

Inactive Publication Date: 2014-03-19
山东兴牛乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the production process of fermented milk, the technical point lies in the selection of strains. According to different types of fermented milk, different strains are selected, but functional fermented milk (for example, for health care) is still rare at present
Moreover, domestic dairy enterprises have problems such as relatively single product chain, low added value of products, homogeneous products, low profits of enterprises, and low income of dairy farmers, which indirectly lead to little progress in technical research in this area.
Therefore, the present invention aims at researching the growth characteristics, fermentation characteristics, adhesion characteristics, metabolic characteristics, anti-oxidation and oxygen free radical scavenging effects of the functional strains, and develops a health-care function and nutritional characteristics. Functional fermented milk, this invention intends to apply micro-ecological technology and probiotic principles to the deep processing of dairy products, based on the synergistic growth and fermentation mechanism of probiotic strains in dairy products and the mechanism of action of micro-ecological fermented milk, a kind of health-care function is developed. The new type of fermented milk mainly makes up for the shortcomings of traditional yogurt products with inconspicuous health functions, and provides a functional fermented milk with simple proportioning, health care functions and rich nutrition and its preparation method

Method used

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  • Functional fermented milk and preparation method thereof
  • Functional fermented milk and preparation method thereof
  • Functional fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Formula: the mass ratio of Lactobacillus plantarum: Lactobacillus acidophilus: Lactobacillus paracasei is 4:3:3, the amount of white sugar added is 5% (mass concentration), the inoculation amount is 3% (mass concentration), and the fermentation temperature is 35°C. Fermentation time 7h.

[0042] (1) Preparation of seed fermentation liquid of functional lactic acid bacteria

[0043] Culture medium: brown sugar mass concentration 6%, glucose mass concentration 5%, whey powder mass concentration 0.07%, mashed potato mass concentration 0.04%, K 2 HPO 4 Mass concentration 0.03%, KH 2 PO 4 Mass concentration 0.02%, MgSO 4 The mass concentration is 0.03%, and purified water is added to make up the mass concentration to 100%; the initial pH value of the culture medium is 6.5, and it is cultured at 37° C. for 12 to 16 hours and then inoculated in a fermenter.

[0044] (2) Production of functional fermented milk:

[0045] The mass ratio of Lactobacillus plantarum: Lactobaci...

Embodiment 2

[0048] Embodiment 2: formula: Lactobacillus plantarum: Lactobacillus acidophilus: the mass ratio of Lactobacillus casei is 4: 3: 3, white granulated sugar addition 6% (mass concentration), inoculum size 4% (mass concentration), fermentation The temperature is 36°C, and the fermentation time is 6h.

[0049] (1) Preparation of seed fermentation liquid of functional lactic acid bacteria

[0050] Culture medium: brown sugar mass concentration 6%, glucose mass concentration 5%, whey powder mass concentration 0.07%, mashed potato mass concentration 0.04%, K 2 HPO 4Mass concentration 0.03%, KH 2 PO 4 Mass concentration 0.02%, MgSO 4 The mass concentration is 0.03%, and purified water is added to make up the mass concentration to 100%; the initial pH value of the culture medium is 6.5, and it is cultured at 37° C. for 12 to 16 hours and then inoculated in a fermenter.

[0051] (2) Production of functional fermented milk:

[0052] The mass ratio of Lactobacillus plantarum: Lactob...

Embodiment 3

[0055] Embodiment 3: formula: Lactobacillus plantarum: Lactobacillus acidophilus: the mass ratio of Lactobacillus casei is 4: 3: 3, white granulated sugar addition 8% (mass concentration), inoculum size 5% (mass concentration), fermentation The temperature is 37°C, and the fermentation time is 5h.

[0056] (1) Preparation of seed fermentation liquid of functional lactic acid bacteria

[0057] Culture medium: brown sugar mass concentration 6%, glucose mass concentration 5%, whey powder mass concentration 0.07%, mashed potato mass concentration 0.04%, K 2 HPO 4 Mass concentration 0.03%, KH 2 PO 4 Mass concentration 0.02%, MgSO 4 The mass concentration is 0.03%, and purified water is added to make up the mass concentration to 100%; the initial pH value of the culture medium is 6.5, and it is cultured at 37° C. for 12 to 16 hours and then inoculated in a fermenter.

[0058] (2) Production of functional fermented milk:

[0059] The mass ratio of Lactobacillus plantarum: Lacto...

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Abstract

The invention relates to functional fermented milk. The lactic acid bacteria viable count of the fermented milk obtained by utilizing automatically-separated functional lactic acid bacteria strains: L.acidophilus La65, L.plantarum Lp02 and L.paracasei Lpc07 is more than or equal to 3*10<9> CFU / ml, wherein the mass ratio of the L.plantarum Lp02, the L.acidophilus La65 and the L.paracasei Lpc07 is 4:3:3, the inoculation amount is 2%-5%(mass concentration), the fermentation temperature is 35-38 DEG C, and the fermentation time is 5-7 hours. According to the invention, health-care functional lactic acid bacteria is introduced into an acid milk product, so that the fix planting of function strains contained in the fermented milk in an intestinal tract is realized, and the effects of the function strains on strengthening the stomach, cleaning the intestine, enhancing the immunity, resisting the oxidation, and the like can be exerted to a greater degree.

Description

Technical field: [0001] The invention relates to the technical field of dairy product processing, in particular to a functional fermented milk and a preparation method thereof. Background technique: [0002] Fermented dairy products refer to lactic acid products that are fermented by microorganisms using emulsion as raw material. Fermented milk products have the advantages of rich nutrition, easy digestion, good palatability and easy preservation, and are loved by consumers. Among them, sour cream, yogurt, etc. are products obtained by inoculating lactic acid bacteria into emulsion and then fermenting them. In addition to bacteria, some products also have yeast and mold involved in fermentation. For example, blue cheese and Salmonella cheese have Penicillum roqueforti and P.camemberti participating in the fermentation; these microorganisms will not only improve the appearance and physical and chemical properties of the product, but also enrich the fermented product. flavo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 马建军陶海英肖欣欣闫明奎苏文政王万秀柳尧波
Owner 山东兴牛乳业有限公司
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