Method for producing probiotics yoghurt enriched with selenium amino acid and its products
A technology of selenium amino acid and production method, which is applied in the direction of medical preparations, milk preparations, dairy products, etc. containing active ingredients, can solve problems such as inability to colonize, and achieve the effects of disease prevention, ecological environment improvement, and good ecological environment
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Embodiment 1
[0029] Ingredients used in this example: 1000L of fresh milk, 50kg of white sugar, 10L of seed liquid containing Bifidobacteria, 10L of seed liquid containing Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus bulgaricus, and a selenium content of 1.0g / L of sodium selenite solution 0.2L and selenium amino acid conversion with probiotic growth promoter 4L. Preparation process: filter fresh milk to remove impurities → cool to 4°C for storage, add white sugar → homogenize at 20Mpa → sterilize at 120°C for 10 seconds → cool to 45°C → add sodium selenite solution and selenium amino acid conversion and probiotic growth promotion agent, fully stir evenly → insert strain A and B, stir → fill → ferment at 42°C for 4 hours, control the acidity to 60-80T, refrigerate and ripen at 6°C for 8 hours → finished product.
[0030]Preparation of strain solution A: fresh milk 10L → sterilized at 115°C for 15 minutes → cooled to 37°C → inoculated with bifidobacterium seed li...
Embodiment 2
[0036] Ingredients used in this example: 120kg of evaporated milk powder, 70kg of white granulated sugar, 20L of bacterial seed liquid, 20L of bacterial seed liquid, 0.3L of sodium selenite solution with a selenium content of 1.0g / L and selenium amino acid conversion and probiotic growth promoter 5L. Preparation process: the above raw materials (bacteria removal, inorganic selenium and selenium amino acid conversion and probiotic growth promoter) are prepared with demineralized water, dissolved to 1000L → filtered to remove impurities → cooled to 4°C, → homogenized at 25Mpa → sterilized at 135°C 5 seconds, → cool to 50°C → add sodium selenite solution and selenium amino acid conversion and probiotic growth promoter, stir well → insert strain A and B, stir → filling → ferment at 40°C 4h, control acidity 60-80T→refrigerate at 4℃ for 8h→finished product.
[0037] Preparation of strain solution A: fresh milk 20L → sterilized at 115°C for 15 minutes → cooled to 37°C → inoculated w...
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