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Kefir yoghourt with probiotic function and preparation method thereof

A kefir yogurt, functional technology, applied in the field of bioengineering, can solve the problems of kefir quality performance decline, poor starter activity, long curd time, etc., to increase the accumulation of beneficial ingredients and improve the liveness of probiotics Number, reduce the effect of fermentation time

Inactive Publication Date: 2017-05-10
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] This patent uses the traditional kefir flora to prepare the starter. The kefir flora is not only unstable in continuous passage, but also prone to miscellaneous bacteria contamination or imbalance of kefir symbiotic flora, resulting in kefir The flavor and other quality properties of kefir are reduced, making it difficult to realize industrialized production of traditional kefir drinks
In addition, the fermentation agent prepared by the traditional kefir flora has poor activity, longer curdling time, and the quality of kefir yoghurt is unstable

Method used

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  • Kefir yoghourt with probiotic function and preparation method thereof
  • Kefir yoghourt with probiotic function and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Caucasus yogurt Lactobacillus (Lactobacillus kefiri) JMCC0101 of the present invention, its screening method is carried out as follows:

[0042] ① Sample collection

[0043] Take 25mL of traditional fermented milk products from Dali, Yunnan, add them to 250mL of normal saline, mix well, and obtain samples;

[0044] ② Enrichment of samples

[0045] Take 2 mL of the sample, add it to 100 mL of LC liquid medium, and incubate at 35°C for 72 hours to obtain a culture solution;

[0046] ③Isolation and purification of bacterial strains;

[0047] a. Strain isolation

[0048] Take 1 mL of the culture solution and dilute it 100,000 times with 0.9% (percentage by weight and volume) sterile normal saline, and serially dilute 10 times -1 、10 -2 、10 -3 、10 -4 、10 -5 times to obtain the bacterial suspension;

[0049] Take the MRS agar medium, after melting, pour it into a petri dish, wait for it to cool and completely solidify, draw 0.1mL of bacterial suspension and spread it o...

Embodiment 2

[0079] This embodiment relates to a preparation method of kefir yoghurt with probiotic function, the method comprising the following steps:

[0080] 1) Ingredients: add stabilizer, galactomannan, and sweetener to raw milk, stir for 10-15 minutes until the auxiliary materials are completely dissolved, control the milk temperature below 15°C, store for less than or equal to 1 hour, and 15 minutes before sterilization minute to start stirring.

[0081] 2) Homogenization: Homogenization treatment is carried out at a temperature of 60±2°C, the primary pressure of homogeneous treatment is 17.5MPa, and the secondary pressure is 5MPa.

[0082] 3) Sterilization: Sterilize at a temperature of 93-98°C, and the sterilization time is 305±5s

[0083] 4) Cooling: Cool down the sterilized material liquid to 41.0±1.0°C, then put it into the fermenter

[0084] 5) Inoculation: activate the basic strain starter and Lactobacillus yoghurt JMCC0101 at room temperature for 30 minutes, add to the fe...

Embodiment 3

[0090] This example provides a method for preparing kefir yoghurt with probiotic function, which is basically the same as that of Example 2, except for the raw materials involved.

[0091] The raw materials involved in this example are: 920kg of raw milk, 1.5kg of hydroxypropyl distarch phosphate as a stabilizer, 85kg of sucrose as a sweetener, 2.9kg of galactomannan, 25DCU / t of Streptococcus thermophilus , Lactobacillus bulgaricus 50DCU / t, Lactobacillus Caucasus JMCC0101 45DCU / t.

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Abstract

The invention provides kefir yoghourt with a probiotic function and a preparation method thereof and belongs to the field of preparation of novel yoghourt. The kefir yoghourt is prepared from the following raw materials in parts by weight: 90.0-95.0 parts of raw milk, 0.05-0.25 part of stabilizer, 4.0-9.0 parts of sweetening agents, 0.15-0.85 part of galactomannan, 80-150 DCU / t of basic strains fermenting agents and 25-80 DCU / t of caucasus yoghourt lactobacilli. According to the kefir yoghourt with the probiotic function and the preparation method thereof, caucasus yoghourt lactobacilli are combined with galactomannan, the fermentation speed is rapid; the fermentation time in the production of yoghourt is reduced; meanwhile, the accumulation of beneficial components in the fermentation process of the caucasus yoghourt lactobacilli is increased; the number of living probiotic bacteria at the end of fermentation is increased.

Description

technical field [0001] The invention belongs to the field of bioengineering, and relates to a method for preparing yoghurt, in particular to a kefir yoghurt with a probiotic function; meanwhile, the invention also relates to a method for preparing the kefir yoghurt with a probiotic function. Background technique [0002] Kefir fermented milk not only has a high nutritional effect on the human body, but also its metabolically active substances and antibacterial substances of lactic acid bacteria, acetic acid bacteria and yeast are beneficial to gastrointestinal diseases, constipation, abnormal metabolism diseases, high blood pressure, anemia, heart disease, etc. , allergies, obesity, etc. have a certain effect. In addition, it has been reported in the literature that kefir fermented milk contains extracellular polysaccharides that inhibit the proliferation of cancer cells and four-carbon dicarboxylic acids that dissolve cancer cells, which can reduce the incidence of cancer. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23V2400/155A23V2400/123A23V2400/249
Inventor 张栋魏立华朱宏王世杰冯丽莉荀一萍郝红伟薛玉玲
Owner JUNLEBAO DAIRY GRP CO LTD
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