GABA-rich yogurt and preparation method thereof

A technology for yogurt and milk, which is applied in the field of GABA-rich yogurt and its preparation, which can solve the problems of poor functionality and low GABA content, and achieve the effects of simplifying production operation steps, high GABA content, and improving the overall sensory quality

Active Publication Date: 2019-09-06
GREENS BIOENG SHENZHEN
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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 kind of yogurt rich in GABA and its preparation method in order to overcome the defects of low GABA content and poor functionality of yogurt currently on the market

Method used

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  • GABA-rich yogurt and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032]A yogurt rich in GABA, comprising the following components in mass percentage: 84.5% of milk or reconstituted milk, 8% of sweetener, 0.1% of sodium glutamate, 5% of compound bacterial agent, and 2.4% of concentrated protein powder; The mass ratio of Lactococcus lactis subsp. lactis and Streptococcus thermophilus in the compound microbial agent is 5:95.

[0033] Among them, the Lactococcus lactis subsp. lactis is Lactococcus lactis subsp.lactis 220223, and the preservation number is CGMCC No.16584; No. 16585.

[0034] The mass ratio of concentrated whey protein powder A, concentrated whey protein powder B and concentrated milk protein powder in the concentrated protein powder is 1.8:0.7:1.2.

[0035] The preparation method of the above-mentioned yoghurt rich in GABA comprises the steps:

[0036] S1. Mixing: Put the reconstituted milk into the mixing tank, raise the temperature to 60°C, slowly add the concentrated protein powder in proportion while stirring at 700r / min, ...

Embodiment 2

[0041] A yogurt rich in GABA, comprising the following components in mass percentage: 80% of milk or reconstituted milk, 10% of white sugar, 1% of sodium glutamate, 4% of compound bacterial agent, and 5% of concentrated protein powder; The mass ratio of Lactococcus lactis subsp. lactis and Streptococcus thermophilus in the compound bacterial agent is 1:99.

[0042] Among them, the Lactococcus lactis subsp. lactis is Lactococcus lactis subsp.lactis 220223, and the preservation number is CGMCC No.16584; No. 16585.

[0043] The mass ratio of concentrated whey protein powder A, concentrated whey protein powder B and concentrated milk protein powder in the concentrated protein powder is 1:1:1.

[0044] The preparation method of the above-mentioned yoghurt rich in GABA comprises the steps:

[0045] S1. Mixing: Put the raw milk into the mixing tank, raise the temperature to 55°C, slowly add the concentrated protein powder in proportion while stirring at 800r / min, stir at 50°C for 2...

Embodiment 3

[0050] A yogurt rich in GABA, comprising the following components in mass percentage: 95% of milk or reconstituted milk, 4% of white sugar, 0.4% of sodium glutamate, 0.1% of compound bacterial agent, and 0.5% of concentrated protein powder; The mass ratio of Lactococcus lactis subsp. lactis and Streptococcus thermophilus in the compound bacterial agent is 10:90.

[0051] Among them, the Lactococcus lactis subsp. lactis is Lactococcus lactis subsp.lactis 220223, and the preservation number is CGMCC No.16584; No. 16585.

[0052] The mass ratio of concentrated whey protein powder A, concentrated whey protein powder B and concentrated milk protein powder in the concentrated protein powder is 3:0.5:2.

[0053] The preparation method of the above-mentioned yoghurt rich in GABA comprises the steps:

[0054] S1. Mixing: Put the reconstituted milk into the mixing tank, raise the temperature to 70°C, slowly add the concentrated protein powder in proportion while stirring at 500r / min, ...

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Abstract

The invention discloses a GABA-rich yogurt and a preparation method thereof. The yoghurt comprises the following components by mass percentage: 80-95% of milk or reconstituted milk, 0.1-10% of a sweetener or white granulated sugar, 0.1-1% of sodium glutamate, 0. 1-10% of a complex microbial agent, and 0.5-5% of concentrated protein powder; and the mass ratio of the Lactococcus lactis subsp. lactisto Streptococcus thermophilus in the composite microbial agent is 1 to 10:90 to 99. The method is characterized in that the GABA high-producing strains are mixed according to a certain ratio to prepare the composite microbial agent, and after a specific fermentation process, the GABA content in the fermented yogurt is doubled up to 450 mg / g; the obtained yoghurt is rich in flavor, thick in texture, delicate in taste and rich in nutrients, under the premise of ensuring healthy and delicious performance, the yoghurt can play the functional effect of decompression and soothe the nerves. The preparation method of the invention has the advantages of simple process, convenient operation and low production cost, and is suitable for large-scale factory fermentation production.

Description

technical field [0001] The invention relates to the technical field of fermented food, in particular to yoghurt rich in GABA and a preparation method thereof. Background technique [0002] γ-Aminobutyric acid (GABA) is a non-protein amino acid widely distributed in nature. In vivo, it is converted from glutamic acid through glutamic acid decarboxylase. It is an important inhibitory neurotransmitter that has been studied deeply at present. It participates in various metabolic activities in the body and has many physiological functions, such as lowering blood pressure, Improve brain function, sedation, enhance long-term memory, liver and kidney functions and other functions. The research and development of GABA-rich foods has become a hot spot in foreign research. GABA is widely used in food, medicine and other fields, including plants (rice germ, rice bran, green tea, pumpkin, bean products, tomatoes, chlorella, etc.), Foods with GABA derived from microorganisms (lactic aci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23L33/175
CPCA23C9/13A23L33/175A23V2002/00A23V2200/322A23V2250/038
Inventor 骆鹏飞俞兰秀
Owner GREENS BIOENG SHENZHEN
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