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

Lactobacillus casei n1115 hypolipidemic dairy product and preparation method thereof

A kind of Lactobacillus casei, hypolipidemic technology, applied in dairy products, milk preparations, applications and other directions, can solve the problem of insufficient hypolipidemic effect, and achieve the effects of being suitable for industrial production, simple preparation steps and stable quality

Active Publication Date: 2017-06-20
JUNLEBAO DAIRY GRP CO LTD
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although Lactobacillus casei regulates blood lipids within a certain range, the effect of lowering blood lipids is not obvious enough

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Lactobacillus casei n1115 hypolipidemic dairy product and preparation method thereof
  • Lactobacillus casei n1115 hypolipidemic dairy product and preparation method thereof
  • Lactobacillus casei n1115 hypolipidemic dairy product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] Example 1 A dairy product for reducing blood fat by Lactobacillus casei N1115 and its preparation method

[0070] This embodiment is a milk product and a preparation method thereof for reducing blood fat of Lactobacillus casei N1115, which is carried out according to the following sequence of steps:

[0071] (11) Ingredients

[0072] Take 700g of raw milk at a temperature of 50°C and put it in the batching tank, add 100g of white sugar, and as functional auxiliary materials, 40g of hawthorn, 30g of aloe, 30g of guava, 30g of soybean, 40g of yam, 30g of kudzu root, 12g of Atractylodes macrocephala, and 8g of poria cocos and Astragalus 8g, fully stirred until dissolved to obtain A1, the temperature of A1 is less than or equal to 15°C;

[0073] The hawthorn used in this step is hawthorn juice, which is obtained by selecting fresh hawthorn, cleaning, shelling, crushing, adding purified water three times the weight of the hawthorn, heat treatment, and then squeezing the jui...

Embodiment 2-10

[0091] Example 2-10 Lactobacillus casei N1115 hypolipidemic dairy product and preparation method thereof

[0092] This example is a milk product and its preparation method for Lactobacillus casei N1115 for reducing blood lipids. The preparation method is the same as that of Example 1, except that the relevant technical parameters are different. The specific numerical results are shown in Table 1 below.

[0093] Table 1 Relevant technical parameters of Lactobacillus casei N1115 hypolipidemic dairy products

[0094]

[0095]

[0096] The dairy products prepared in Examples 2-10 can greatly reduce the blood lipid content of drinkers with high blood lipids through the synergistic cooperation of Lactobacillus casei N1115 and functional auxiliary materials. The dairy products have good taste, high sensory evaluation value, and stable quality; the above preparation steps are simple , easy to control, low mortality of Lactobacillus casei N1115 in the preparation process, and lit...

Embodiment 11

[0097] Example 11 Effect of Lactobacillus casei N1115 on blood lipid indexes in rats

[0098] In this example, the effect of Lactobacillus casei N1115 on blood lipid indexes in rats was studied, and the specific experiments were as follows.

[0099] ①High-fat model animal experiment

[0100] Test substance: powder prepared by freeze-drying Lactobacillus casei N1115;

[0101] Pre-treatment: Accurately weigh 415mg, 830mg, and 2500mg of the test substance, dilute to 100ml with deionized water and mix well, respectively, as the intragastric solution of the three measurement groups of low, medium, and high, and prepare freshly every day;

[0102] Experimental animals: clean grade SD rats, 60, male, weighing 190-220g;

[0103] High-fat model feed: maintenance feed added 20% sucrose, 15% lard, 1.2% cholesterol, 0.2% sodium cholate, appropriate amount of casein, calcium hydrogen phosphate, stone powder.

[0104] ②Test method: 50 healthy adult male rats were selected and randomly di...

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 discloses a dairy product for lowering blood lipids by Lactobacillus casei N1115, which is prepared from raw milk and white sugar as main ingredients, mixed with Lactobacillus casei N1115 and functional auxiliary materials, and the Lactobacillus casei N1115 in the formula is matched with functional auxiliary materials Scientific, its addition amount and the proportion of each active ingredient are reasonable. The dairy products produced through the synergy of Lactobacillus casei N1115 and functional excipients can greatly reduce the blood lipid content of drinkers with high blood fat. In addition, the reasonable compatibility of dairy raw materials overcomes the The taste of the functional auxiliary material itself is not good, the taste of the dairy products is good, the sensory evaluation value is high, and the quality is stable; The method is prepared through steps such as simple and easy to control, the mortality rate of Lactobacillus casei N1115 is low during the preparation process, and the loss of efficacy of functional auxiliary materials is small. The invention is suitable for preparing dairy products with the effect of lowering blood fat.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and relates to a dairy product and a preparation method thereof, in particular to a dairy product with Lactobacillus casei N1115 for reducing blood fat and a preparation method thereof. Background technique [0002] With the great changes in the dietary structure of Chinese residents, cardiovascular disease has become one of the biggest diseases threatening the health of Chinese residents, and high blood fat, high serum and high cholesterol are important factors causing this disease. [0003] Blood lipid is a general term for fatty substances in the blood, including cholesterol, triglycerides, phospholipids and non-free fatty acids, etc. They exist in the form of "lipoproteins" in the blood and are important substances for maintaining normal physiological functions of the human body. If the content in human blood exceeds a certain range, it will lead to hyperlipidemia, which will easily de...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/123A23C9/13A23C9/133
Inventor 朱宏王世杰薛玉玲冯丽莉王华
Owner JUNLEBAO DAIRY GRP CO LTD
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