Production method for fermented milk through symbiosis of bifidobacterium and yeast

A technology of bifidobacteria, production methods, applied in the direction of dairy products, applications, milk preparations, etc.

Inactive Publication Date: 2014-06-18
QINGDAO BAICAOHUI INST OF CHINESE HERBAL MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the techniques of bifidobacterium fermentation and yeast fermentation are very mature, but there is no method for producing yogurt products by symbiotic fermentation of the two

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A. Mix raw milk, skimmed milk powder, sucrose, and glucose according to the ratio of raw materials: add 2% skimmed milk powder, 6% sucrose, and 1% glucose to the raw milk, mix them together, and homogenize under a pressure of 15MPa , then heated to 113°C, kept for 5 minutes to sterilize, then cooled to 26°C, and set aside;

[0022] B. Inoculate Bifidobacterium bifidum by 6%, lactic acid yeast by 2% into the raw material obtained in step A, add 0.01% vitamin C after low-temperature sterilization simultaneously, and mix in the fermenter;

[0023] C. Keep the temperature of the fermenter at 26°C and continue to ferment for 140 minutes;

[0024] D. Raise the temperature of the fermenter to 35°C and continue to ferment for 6 hours; finish the fermentation and cool to 8°C;

[0025] E. Fill the cooled fermented liquid obtained in step D, and store it in a cold storage at 1°C to obtain the finished product.

[0026] The finished product that this embodiment obtains, the bifid...

Embodiment 2

[0028] A. Raw material milk, skimmed milk powder, sucrose, and glucose according to the ratio of raw materials: add 6% skimmed milk powder, 12% sucrose, and 3% glucose to the raw material milk, mix together, and homogenize under the pressure of 20MPa , then heated to 117°C, kept for 3 minutes to sterilize, then cooled to 29°C, and set aside;

[0029] B. Inoculate Bifidobacterium bifidum by 8%, lactic acid yeast by 4% into the raw material obtained in step A, add 0.05% vitamin C after low-temperature sterilization simultaneously, and mix in the fermenter;

[0030] C. The temperature of the fermenter is kept at 29° C., and the fermentation is continued for 100 minutes;

[0031] D. Raise the temperature of the fermenter to 39°C and continue to ferment for 4 hours; finish the fermentation and cool to 11°C;

[0032] E. Fill the fermented liquid obtained in step D after cooling, and put it into a cold storage at 5°C for storage, which is the finished product.

[0033] The finished...

Embodiment 3

[0035] A. Raw material milk, skimmed milk powder, sucrose, and glucose according to the raw material ratio: add 4% skimmed milk powder, 10% sucrose, and 2% glucose to the raw material milk, mix together, and homogenize under a pressure of 18MPa , then heated to 115°C, kept for 4 minutes to sterilize, then cooled to 28°C, and set aside;

[0036] B. Inoculate Bifidobacterium bifidum by 7%, lactic acid yeast by 3.5% into the raw material obtained in step A, add 0.03% vitamin C after low-temperature sterilization simultaneously, and mix in the fermenter;

[0037] C. Keep the temperature of the fermenter at 28°C and continue to ferment for 120 minutes;

[0038] D. Raise the temperature of the fermenter to 37°C and continue to ferment for 5 hours; finish the fermentation and cool to 9°C;

[0039] E. Fill the cooled fermented liquid obtained in step D, and put it into a cold storage at 3°C ​​for storage, which is the finished product.

[0040] The finished product that this embodim...

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PUM

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Abstract

The invention relates to a production method for fermented milk through symbiosis of bifidobacterium and yeast. The method utilizes the symbiotic relationship between bifidobacterium and yeast and allows bifidobacterium and yeast to ferment in milk together so as to produce the symbiotic fermented milk. The fermentated milk has pure flavor of lactic acid and aroma of yeast, can supplement beneficial substances like proteins and probiotics and complement a great amount of vitamin B1 and B2 produced in yeast fermentation at the same time and is functional food with good taste and rich nutrients.

Description

technical field [0001] The invention provides a production method and raw material ratio of bifidobacterium-saccharomyces symbiotic fermented milk, belonging to the field of food fermentation. Background technique [0002] [Bifidobacteria can produce lactic acid and acetic acid after fermentation in the human intestine, which can improve the utilization rate of calcium, phosphorus and iron, and promote the absorption of iron and vitamin D. Bifidobacteria ferment lactose to produce galactose, which is a component of cerebrosides in the brain nervous system, and is closely related to the rapid growth of the baby's brain after birth. Bifidobacteria can produce vitamin B 1 , B 2 , B 6 , B 12 And alanine, valine, aspartic acid and threonine and other essential nutrients for the human body have important nutritional effects that cannot be ignored. [0003] Bifidobacterium also has an anti-aging effect. Microecological surveys in Europe, America and Japan have shown that the n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 赵广波
Owner QINGDAO BAICAOHUI INST OF CHINESE HERBAL MEDICINE
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