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

Fermented milk beverage and preparation method thereof

A fermented milk beverage and fermented milk technology, which is applied in dairy products, milk preparations, applications, etc., can solve problems such as inability to metabolize skim milk, and achieve the effects of reducing pollution risks, improving safety, and low cost

Pending Publication Date: 2018-01-19
BRIGHT DAIRY & FOOD
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The α-GI discovered so far is mainly produced by the fermentation method of Actinoplanes sp., and these strains cannot metabolize skim milk and produce α-glucosidase inhibitors

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

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] In a specific embodiment, a method for preparing a fermented milk beverage is provided, comprising the following steps: (a) inoculating Paenibacillus polymyxa (Paenibacillus polymyxa) CGMCC No.10062 into skim milk for fermentation to obtain fermented Milk; (b) the blending solution includes a sweetener and / or a sour agent, and the blending solution is mixed with the fermented milk prepared in step (a), homogenized, and sterilized to obtain a fermented milk beverage.

[0025] The preparation method in the above technical scheme adopts Paenibacillus polymyxa (Paenibacillus polymyxa) CGMCC No.10062 for the first time, ferments with skim milk as the medium, and after blending, homogenizing, and sterilizing, the α-glucosidase-containing Inhibition activity of fermented milk beverages discloses that Paenibacillus polymyxa CGMCC No. 10062 has a new application of fermenting skim milk to produce α-glucosidase inhibitors. Compared with other conventionally fermented skim milk st...

Embodiment 1

[0044] 1. Materials and methods

[0045] (a) Preparation of seeds (fermentation strains): the lyophilized powder of Paenibacillus polymyxa CGMCC No.10062 (the source of this bacterial strain please refer to the Chinese patent whose publication number is CN 106701610A) is dissolved with a small amount of sterile distilled water, and Take one loop of the inoculation loop and streak it on TYC solid medium (purchased from OXOID Co., UK), take it out after 48 hours of aerobic culture at 30°C, pick a single colony with the inoculation loop and put it into 10 mL of TYC liquid medium (OXOID, UK), Use a vortex shaker to evenly disperse the colony in the liquid medium, take it out after 24 hours of shaking culture at 30°C and 180rpm, and inoculate it in the TYC liquid with an inoculum of 2% (v / v, the volume percentage of the seed liquid in the fermentation liquid, the same below). Culture medium (OXOID, UK), shake culture at 30°C and 180rpm for 24h, centrifuge the culture at 15,000rpm f...

Embodiment 2

[0060] 1. Materials and methods

[0061] (a) Preparation of seed (fermentation strain): same as Example 1.

[0062] (b) Preparation of skim milk: mix 12% skim milk powder with distilled water, fully dissolve, sterilize at 95° C. for 20 minutes, and cool to room temperature to obtain skim milk of desired concentration.

[0063] (c) Preparation of samples to be tested: same as in Example 1.

[0064] 2. Preparation of fermented milk beverage with α-glucosidase inhibitory activity

[0065] Paenibacillus polymyxa CGMCC No.10062 seeds were aseptically inoculated in 12% (w / w) skim milk at an inoculum size of 1% (v / v), and cultured at 35° C. and 100 rpm for 2 days to obtain fermented milk.

[0066] Completely dissolve cyclamate and acesulfame potassium in 50°C water at a ratio of 1g / L and 1g / L respectively to prepare a sweet blend containing 23.5% sucrose sweetness, and completely dissolve malic acid, tartaric acid and lactic acid in A high-concentration sour blend was prepared in ...

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 specially discloses a fermented milk beverage and a preparation method thereof. The preparation method comprises the following steps of performing inoculating with paenibacillus polyxyma( Paenibacillus polymyxa ) CGMCC No.10062 to skim milk, performing fermentation to obtain fermented milk, wherein the blending liquid comprises a sweetening agent and / or a sour agent, uniformly mixing the blending liquid with the prepared fermented milk, performing homogenizing, and performing sterilization so that the fermented milk beverage is obtained. The preparation method disclosed by the technical scheme comprises the following steps of firstly, adopting the paenibacillus polyxyma ( Paenibacillus polymyxa ) CGMCC No.10062, performing fermentation with skim milk as a culture medium, performing blending, performing homogenizing and performing sterilization so as to prepare the fermented milk beverage having alpha-glucosidases restrain activity. The paenibacillus polyxyma CGMCC No.10062 is disclosed to have the new purpose of generating the fermented milk beverage having alpha-glucosidases restrain activity, from the fermentation skim milk.

Description

technical field [0001] The invention belongs to the field of fermented milk products, in particular to a fermented milk beverage. In addition, the present invention also relates to a preparation method of the fermented milk drink. Background technique [0002] In recent years, diabetes has been widely prevalent all over the world, and it has become the third largest chronic disease that seriously endangers human health after tumors and cardiovascular diseases. With the rapid development of my country's economy and society, changes in dietary structure and lifestyle, and the acceleration of population aging, the prevalence of diabetes is also showing a trend of rapid increase. According to statistics, in 2015, there were about 415 million people with diabetes in the world, and there were about 110 million people with diabetes in my country, ranking first in the world, and the growth rate in five years was nearly 20%. While the prevalence of diabetes is rising rapidly, the a...

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 Applications(China)
IPC IPC(8): A23C9/13
Inventor 冯华峰韩瑨吴正钧
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