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Preparation method of antioxidant probiotic-containing milk drink

A probiotic milk beverage and antioxidant technology, applied in the direction of bacteria, lactobacilli, etc. used in dairy products and food preparation, can solve problems such as obesity in diabetic patients, reducing energy sweeteners, increasing functional sugar alcohols and burdock polysaccharides, etc. , to achieve the effect of less blood sugar impact, improved survival rate, and wider consumer population

Inactive Publication Date: 2017-03-08
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a preparation method of anti-oxidation probiotic milk drink, reduce the energy sweeteners that can be used by the human body, increase functional sugar alcohols and burdock polysaccharides, solve the problems of obesity after eating and diabetes patients can not take it, and has the advantages of Dual functions of probiotics and burdock polysaccharides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] First: skim the fresh milk (fresh milk or fresh goat's milk) after purification to obtain skim milk;

[0023] Second: add fructose syrup of 6% by volume of skim milk to skimmed milk, stir and dissolve at 35°C and heat to 95°C for 25 minutes to obtain brown milk, and then cool it to 35°C;

[0024] Third: Add 1g of Lactobacillus casei freeze-dried powder and 2g of Saccharomyces boulardii freeze-dried powder to each liter of brown milk, stir it evenly, and ferment at 37°C for 72 hours to obtain brown fermented milk base material A. Cool to 4℃ for use;

[0025] Fourth: Add 1g of burdock polysaccharide, 40g of erythritol, and 50g of xylitol to each liter of water, stir evenly, and sterilize at 121°C for 20 minutes to obtain sweet liquid B containing burdock polysaccharide, and cool to room temperature for use ;

[0026] Fifth: Mix the brown fermented milk base material A and the sweet liquid B uniformly according to the mass ratio of 33:67, and then aseptically fill them, and the n...

Embodiment 2

[0028] First: skim the fresh milk (fresh milk or fresh goat's milk) after purification to obtain skim milk;

[0029] Second: Add 8% fructose syrup of skim milk volume to skimmed milk, stir and dissolve at 38°C, raise it to 100°C for 30 minutes, obtain brown milk, and then cool it to 40°C;

[0030] Third: Add 3g of Lactobacillus paracasei lyophilized powder and 5g of Brady yeast lyophilized powder to each liter of brown milk, stir it evenly, and ferment at 35°C for 84 hours to obtain brown fermented milk base material A. Cool it to 8℃ for later use;

[0031] Fourth: Add 5g of burdock polysaccharide, 50g of erythritol, and 55g of xylitol to each liter of water, stir evenly, and sterilize at 121°C for 15 minutes to obtain a sweet liquid B containing burdock polysaccharide, and cool to room temperature for use ;

[0032] Fifth: Mix the brown fermented milk base material A and sweet liquid B uniformly according to the mass ratio of 36:64, and then aseptically fill it, and the number of vi...

Embodiment 3

[0034] First: skim the fresh milk (fresh milk or fresh goat's milk) after purification to obtain skim milk;

[0035] Second: Add fructose syrup of 7% of the skim milk volume to the skim milk, stir and dissolve at 40°C and then heat it up to 98°C for 28 minutes to obtain brown milk, and then cool it to 38°C;

[0036] Third: Add 2g of Lactobacillus casei lyophilized powder and 7g of Brady yeast lyophilized powder to each liter of brown milk, stir it evenly, and ferment it at 38°C for 68 hours to obtain brown fermented milk base material A. Cool to 6℃ for use;

[0037] Fourth: Add 4g of burdock polysaccharide, 60g of erythritol, and 70g of xylitol to each liter of water, stir well, and sterilize at 121°C for 18 minutes to obtain the sweet liquid B containing burdock polysaccharide, and cool to room temperature for use ;

[0038] Fifth: According to the mass ratio of 38:62, the brown fermented milk base material A and the sweet liquid B are mixed uniformly, and then aseptically filled, t...

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Abstract

The invention provides a preparation method of an antioxidant probiotic-containing milk drink. High fructose corn syrup, lactobacillus casei or lactobacillus paracasei freeze-drying powder, saccharomyces boulardii freeze-drying powder, puncturevine caltrop fruit polyaccharide and burdock polyaccharide, xylitol, erythritol and the like are added to skim milk; lactobacillus casei or lactobacillus paracasei in the antioxidant probiotic-containing milk drink can balance intestinal flora; saccharomyces boulardii can prevent and treat diarrhea; puncturevine caltrop fruit polyaccharide and burdock polyaccharide contributes to proliferation of probiotics in intestines and serve as stabilizers of the milk drink; xylitol and erythritol are both functional sugar alcohol and have the characteristics of low sweetness, low calorie, caries resistance, little influence on blood sugar and the like; accordingly, the antioxidant probiotic-containing milk drink can serve as caries prevention food, patients suffering from diabetes, hyperlipidemia or obesity can also take the drink, and the drink is suitable for a wide range of consumers and has multiple health care functions; besides, the survival rate of lactobacillus casei or lactobacillus paracasei can also be increased due to addition of saccharomyces boulardii.

Description

Technical field [0001] The invention belongs to the field of food, and specifically relates to a preparation method of an antioxidant probiotic milk beverage. Background technique [0002] Probiotics refer to "microorganisms that produce one or more special and proven functional health benefits to the host when ingested in sufficient quantities". These health benefits mainly include increased nutritional value (promoting vitamins, minerals) Absorption), treatment of diarrhea caused by rotavirus, diarrhea caused by tourists and antibiotics, lower serum cholesterol content, relieve lactose intolerance, allergic dermatitis, relieve irritable bowel syndrome, and regulate human immune function and intestinal tract Micro-ecological balance, etc. Since April 2010, the Ministry of Health has successively announced a list of 26 strains that can be used in food. The commonly used strains in probiotic products are Lactobacillus acidophilus, Bifidobateria, and rhamnose. Lactobacillus (L.rh...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/127
CPCA23C9/127A23C9/1307A23V2400/165A23V2400/125
Inventor 舒国伟张博文何云侠曹吉利陈合谭源
Owner SHAANXI UNIV OF SCI & TECH
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