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
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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...
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