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

A kind of yogurt rich in gaba and preparation method thereof

A technology for yogurt and milk, applied in the field of GABA-rich yogurt and its preparation, can solve the problems of low GABA content and poor functionality, and achieve the effects of rich nutrition, simple fermentation process and low production cost

Active Publication Date: 2022-08-05
GREENS BIOENG SHENZHEN
View PDF1 Cites 0 Cited by
  • 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

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
  • A kind of yogurt rich in gaba and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0033] Among them, Lactococcus lactis subsp. lactis is Lactococcus lactissubsp.lactis 220223, the deposit number is CGMCC No.16584; Streptococcus thermophilus is Streptococcus thermophilus (Streptococcus thermophilus) 210202, the deposit number is CGMCC No.16585.

[0034] The mass ratio of the whey protein concentrate powder A, the whey protein concentrate powder B and the milk protein concentrate 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, heat up to 6...

Embodiment 2

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

[0042] Among them, Lactococcus lactis subsp. lactis is Lactococcus lactissubsp.lactis 220223, the deposit number is CGMCC No.16584; Streptococcus thermophilus is Streptococcus thermophilus (Streptococcus thermophilus) 210202, the deposit number is CGMCC No.16585.

[0043] The mass ratio of the whey protein concentrate powder A, the whey protein concentrate powder B and the milk protein concentrate 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 raw milk into a mixing tank, ...

Embodiment 3

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

[0051] Among them, Lactococcus lactis subsp. lactis is Lactococcus lactissubsp.lactis 220223, the deposit number is CGMCC No.16584; Streptococcus thermophilus is Streptococcus thermophilus (Streptococcus thermophilus) 210202, the deposit number is CGMCC No.16585.

[0052] The mass ratio of the whey protein concentrate powder A, the whey protein concentrate powder B and the milk protein concentrate 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...

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 discloses a GABA-rich yogurt and a preparation method thereof. The yogurt comprises the following components in mass percentage: 80-95% of milk or reconstituted milk, 0.1-10% of sweetener or white granulated sugar, 0.1-1% of sodium glutamate, 0.1-10% of compound bacterial agent, concentrated The protein powder is 0.5-5%; the mass ratio of Lactococcus lactis subsp. lactis and Streptococcus thermophilus in the compound bacterial agent is 1-10:90-99. In the present invention, a compound bacterial agent is prepared by mixing high-yielding GABA strains in a certain proportion, and through a specific fermentation process, the GABA content in the fermented yogurt is doubled and can reach 450 mg / g; the obtained yogurt has a rich frankincense and a thick texture. Thick, delicate taste and rich in nutrition, on the premise of ensuring healthy and delicious, it can play a functional effect of decompression and soothing. The preparation method of the invention has 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 foods, in particular to a GABA-rich yogurt and a preparation method thereof. Background technique [0002] Gamma-aminobutyric acid (GABA) is a non-protein amino acid widely distributed in nature. In vivo, it is converted from glutamic acid by glutamic acid decarboxylase. It is an important inhibitory neurotransmitter that has been deeply studied. 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, soy products, tomatoes, chlorella, etc.), Foods of GABA derived from microorganisms (lactic acid bacteria, yeas...

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