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Method for preparing functional yoghourt capable of reducing blood fat through fermentation of lactobacillus paracasei

A technology of Lactobacillus and para-cheese, applied in Lactobacillus, bacteria used in food preparation, dairy products, etc., can solve problems such as low production efficiency, unreachable equipment and environment, and reduction of beneficial ingredients

Active Publication Date: 2021-04-09
山东悠乐滋生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yogurt containing Lactobacillus paracasei and yogurt lactic acid bacteria can have many beneficial effects on the human body, but the fermentation standards of this type of yogurt are not uniform during the preparation process and the equipment and environment do not meet the fermentation requirements, and other miscellaneous bacteria are mixed in the production process. It leads to the problem of uneven output quality, and the beneficial ingredients in the finished product are reduced or lost greatly; in addition, the production equipment has problems of low automation and low production efficiency

Method used

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  • Method for preparing functional yoghourt capable of reducing blood fat through fermentation of lactobacillus paracasei
  • Method for preparing functional yoghourt capable of reducing blood fat through fermentation of lactobacillus paracasei
  • Method for preparing functional yoghourt capable of reducing blood fat through fermentation of lactobacillus paracasei

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Embodiment 1

[0064] A method for preparing hypolipidemic functional yoghurt by fermentation of Lactobacillus paracasei, which is prepared from the following raw materials, and the parts are parts by weight:

[0065] 1 part Lactobacillus paracasei;

[0066] 1 part yogurt lactic acid bacteria;

[0067] 100 parts of milk;

[0068] 8 parts white sugar;

[0069] In the fermentation premixing device, heat the milk to 60 degrees Celsius by means of water-proof heating, add white granulated sugar, dissolve it fully and then raise it to 95 degrees Celsius, stay at this temperature for five minutes, and then drop it to 43 degrees Celsius; Put the mixture in the device into the fermentation device, add Lactobacillus paracasei and yoghurt lactic acid bacteria into the fermentation device through a quantitative feeder, ferment statically for 8 to 10 hours, and then pack it.

[0070] The yogurt lactic acid bacteria include the following components in parts by weight: Lactobacillus bulgaricus and Stre...

Embodiment 2

[0074] Such as Figure 1-4 As shown, the fermentation premixing device includes a fermentation premixing tank shell and a feeding device. A hollow water heating interlayer is arranged in the fermentation premixing tank shell, and a water bath heating coil is spirally coiled in the water heating interlayer. Flowing heating circulating water is passed into the heating coil; a through hole is provided at the center of the upper surface of the fermentation premix tank, and a stirring paddle motor is provided directly above the through hole, and the stirring paddle motor is fixed on the fermentation premixing tank through a bracket. On the upper surface of the tank shell, there are feeding devices on both sides of the stirring paddle motor. The feeding device and the stirring paddle motor are on the same straight line. The through hole at the center of the upper surface of the shell is connected to the through hole through a sealed bearing, the lower end is located in the shell of ...

Embodiment 3

[0081] Such as Figure 5-6 As shown, the fermentation device includes a fermenter shell, and several hollow constant temperature heating rods are arranged in the fermenter shell, and a heating interlayer is arranged in the fermenter shell, and heating water or heating is passed into the heating interlayer and the hollow constant temperature heating rods. Steam; a temperature sensor is set on the inner wall of the fermenter shell; the fermenter shell is in the shape of a cylinder with an open upper end, and a sealed tank cover is arranged at the upper end of the fermenter shell, and the sealed tank cover includes an upper cover plate, a middle cover plate and the lower cover, several sets of one-to-one corresponding upper ventilation holes and lower ventilation holes are vertically set on the upper cover and the lower cover; the middle ventilation holes are set on the middle cover, and the rotating shaft is installed in the middle of the middle cover. The threaded shaft passes ...

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Abstract

The invention relates to a method for preparing functional yoghourt capable of reducing blood fat through fermentation of lactobacillus paracasei, and belongs to the technical field of yoghourt preparation. The functional yoghourt is characterized by being prepared from the following raw materials in parts by weight: 1 part of lactobacillus paracasei, 1 part of yoghourt lactic acid bacteria, 100 parts of milk and 8 parts of white granulated sugar. The method comprises the following steps of: heating milk to 60 DEG C in a fermentation premixing device in a waterproof heating manner, adding the white granulated sugar, heating to 95 DEG C after the white granulated sugar is fully dissolved, staying for 5 minutes under the temperature condition, and cooling to 43 DEG C; and putting the mixture in the fermentation premixing device into a fermentation device, adding the lactobacillus paracasei and the yoghourt lactic acid bacteria into the fermentation device through a quantitative feeder, performing static fermentation for 8-10 hours, and performing packaging. According to the invention, due to scientific proportioning and process, lactobacillus casei is used for fermentation to prepare the functional yoghourt capable of reducing blood fat; in addition, by improving equipment for fermentation preparation, automatic implementation operation of fermentation operation can be achieved; and the production efficiency and the yield are improved.

Description

technical field [0001] The invention belongs to the technical field of yoghurt preparation, and in particular relates to a method for preparing blood-fat-lowering functional yoghurt by fermentation of Lactobacillus paracasei. Background technique [0002] Lactobacillus paracasei is a kind of probiotics, which mainly exists in the intestinal tract of the human body. It has the functions of enhancing immunity, maintaining the balance of intestinal flora, promoting digestion, etc., and also lowering blood pressure, lowering cholesterol, preventing cancer and inhibiting tumors Growth, physical fitness, anti-aging and life extension effects, and participate in digestive function, promote intestinal peristalsis, can effectively prevent and treat constipation. Lactobacillus paracasei can use yogurt as a carrier and can be absorbed by the gastrointestinal tract through regular eating. Organic acids, special enzymes, acid bacteria and other substances produced by lactic acid bacteri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/127A23C9/13
CPCA23C9/1223A23C9/1307A23C9/127A23V2400/123A23V2400/165A23V2400/249
Inventor 王志勇邢志远刘学朋王晓丰
Owner 山东悠乐滋生物科技有限公司
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