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

Fermented milk and preparation method thereof

A technology of fermented milk and starter is applied to the preparation of fermented milk. It can solve problems such as insignificant effects, and achieve the effect of filling market gaps, promoting intestinal health, excellent taste and flavor

Inactive Publication Date: 2017-05-31
BRIGHT DAIRY & FOOD
View PDF3 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for consumers with severe constipation, the effect of simply taking lactic acid bacteria to improve their intestinal tract is not obvious

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
  • Fermented milk and preparation method thereof
  • Fermented milk and preparation method thereof
  • Fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] For this reason, the inventor has provided a new preparation method through creative work. In a specific embodiment, the preparation method of fermented milk includes the following steps: (a) preheating the raw milk, and barley grass powder, Whey protein powder and sweetener are mixed, homogenized, and sterilized to obtain a mixed feed liquid; (b) a starter is added to the mixed feed liquid in step (a), and fermented to obtain fermented milk; the starter is selected from acidophilic One or more of Lactobacillus, Lactobacillus rhamnosus and Lactobacillus casei. The above-mentioned starter is more preferably Lactobacillus acidophilus or Lactobacillus casei, most preferably Lactobacillus acidophilus.

[0019] The above-mentioned barley grass leaf powder is a raw material that can be directly purchased through commercial channels. It is prepared by using high-quality organic barley young leaves that have grown to 25-40 cm shortly after wintering as raw materials, and is pre...

Embodiment 1

[0032] The preparation of embodiment 1 fermented milk

[0033] Preheat raw milk to 45°C, add barley grass powder, whey protein powder and sweetener, so that the content of barley grass powder in the final mixture liquid is 5g / kg, and the content of whey protein powder is 10g / kg kg, the mass percentage of white granulated sugar is 6%, stir for 15 minutes, homogenize at 55°C and 17MPa, sterilize at 90°C for 5 minutes, cool to 30°C through plates, and obtain the mixed material liquid;

[0034] Add Lactobacillus acidophilus 0.1×10 to the mixture liquid 6 cfu / mL Fermented at 30°C for 6h, cooled to 23°C by plates to obtain fermented milk, and put into 4°C cold storage.

Embodiment 2

[0035] The preparation of embodiment 2 fermented milk

[0036] Preheat raw milk to 55°C, add barley grass powder, whey protein powder and sweetener, so that the content of barley grass powder in the final mixture liquid is 10g / kg, and the content of whey protein powder is 8g / kg kg, mass percentage of white granulated sugar is 8%, stirred for 30min, homogenized at 65°C and 20MPa, sterilized at 95°C for 10min, and cooled to 42°C through plates to obtain the mixed material liquid;

[0037] Add Lactobacillus casei 1×10 to the mixture liquid 6 cfu / mL fermented at 42°C for 48 hours, cooled to 23°C by plate, to obtain fermented milk, and placed in a 4°C freezer.

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 belongs to the field of dairy products, and particularly discloses a preparation method of fermented milk. The method comprises the following steps of (a) preheating raw material milk, mixing with barley leaf powder, whey protein powder and a sweetening agent and carrying out homogenizing and sterilizing to obtain a mixed feed liquid; and (b) adding a leavening agent to the mixed feed liquid obtained in the step (a) and carrying out fermentation to obtain the fermented milk. The leavening agent is selected from one or more of lactobacillus acidophilus, lactobacillus rhamnosus and lactobacillus casei. According to the fermented milk prepared by the method, the intestinal health can be significantly promoted, development of the function of the fermented milk for regulating intestinal flora is facilitated, the market blank is filled, and furthermore, the fermented milk is high in stability and has excellent taste and flavor.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a method for preparing fermented milk. In addition, the present invention also relates to fermented milk. Background technique [0002] Barley Grass Powder has the effects of regulating blood lipids, anti-oxidation, and repairing DNA. Barley grass powder contains 25 times more potassium than banana, 11 times more calcium than milk, 5 times more iron than spinach, 6 times more magnesium than wheat flour, and the trace element zinc that cannot be found in other foods . In terms of vitamins, vitamin B1 is 16 times more than tomato, vitamin B2 is 45 times more than lettuce, vitamin C is 7 times more than orange, and vitamin E is 20 times more than wheat flour. Other nutrients such as folic acid are 8 times more than spinach. Taking a certain amount of barley grass leaf powder every day can balance nutrition, and its rich dietary fiber can also make the metabolism in the i...

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
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23V2400/113A23V2400/143A23V2400/175
Inventor 廖文艳刘振民徐致远苏米亚韩梅沈玲
Owner BRIGHT DAIRY & FOOD
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