Process of preparing direct-acidified milk beverage keeping high viable cell count at ambient temperature

a technology of direct acidification and cell count, which is applied in the field of milk beverages, can solve the problems of inability to report relevant technology, inability to meet consumer mouthfeel, and limited effect of these processes, and achieves the effect of low nutritional valu

Inactive Publication Date: 2010-01-21
BEIJING YIHECUN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0022]The direct-acidified milk beverage prepared by the process according to an embodiment of the invention can be stored for 1-6 months under room temperature (10-30° C.) and keep viable cell count at least 105 cfu / ml milk beverage. The indexes of storage period and viable cell count are much higher than fermented milk beverage prepared by conventional process. Thereby the defects that directed-acidified milk beverage has no viable Lactobacillus and has low nutritional value are overcome.

Problems solved by technology

However, up to now, no relevant technology has been reported.
Usually when lactobacillus is added into milk, they will metabolize lactose to produce lactic acid, thereby make the mouthfeel of product unacceptable to consumers.
However, the effect of these processes is very limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Direct-Acidified Milk Beverage Prepared with Lactobacillus rhamnosus and its Storage Test

[0024]Add 3.5% whole milk powder into fresh milk containing 11.5% milk solid; thereby obtain whole milk with 15% milk solid. Use 700 ml of water at 70° C. to resolve acidic milk beverage stabilizer SY-601 (provide by BEIING FUMENGTE BIOTECHNOLOGY COMPANY LTD.) 6 g and Ace-K ( available from ZHANGJIAGUANG HAOBO CHEMISTRY COMPANY) 5 g, stir for 20 minutes and cool down to below 25° C. After hydration for 30 minutes, add 200 ml above mentioned reconstituted whole milk into 700 ml stabilizer solution and stir for 5 minutes. Adjust the pH value of the mixture to 4.5 with 10% citric acid, adjust the volume to 1000 ml with water, continue to stir for 5 minutes. Preheat to 70° C., then homogenize with pressure 20 MPa, then sterilize at 115° C. for 15 minutes. The above procedure is the conventional method to prepare direct acidified milk beverage which is known to people skilled in this field.

[0025]Cool...

example 2

Direct-Acidified Milk Beverage Prepared with Lactobacillus rhamnosus and its Storage Test

[0026]Prepare reconstituted whole milk with 10% whole milk powder and make a mixture with 1.0% milk protein by the same process as in Example 1, adjust the pH value of the mixture to 4.2 with 10% lactic acid. Adding 0.1% glucose, 0.4% sucrose inside the mixture, homogenize and sterilize, then cool it down to below 37° C., add Lactobacillus rhamnosus ATCC 53103 (concentrated frozen culture) with quantity of 1.5×105 cfu / ml into above-mentioned acidified milk beverage, store it at 12-25° C. Measure the pH value and viable cell count in different storage period. The results are listed in table 2.

TABLE 2Viability of lactobacillus and pH value variation of the acidifiedmilk beverage during storageViable cell countstorage(106 cfu / mltime (month)pH valuemilk beverage)04.2213.89823.823433.807.643.852.153.850.963.830.25

example 3

Direct-Acidified Milk Beverage Prepared with Lactobacillus rhamnosus and its Storage Test

[0027]With the same process in Example 1, make reconstituted whole milk with 4.5% whole milk powder, and acidify it. Adjust the pH value of the mixture to 4.0 with 10% lactic acid. Homogenize and sterilize, then cool it down to below 37° C., add Lactobacillus rhamnosus ATCC 53103 (freeze dried culture powder) with quantity of 2×106 cfu / ml and 0.15% galactose into above-mentioned milk beverage aseptically, store it at 12-25° C. Measure its acidity and viable cell count during storage. The results are listed in table 3

TABLE 3Viability of lactobacillus and pH value variation of the acidifiedmilk beverage during storageViable cell countstorage(106 cfu / mltime (month)pH valuemilk beverage)04.20.1514.121024.0918034.1111044.088254.073264.088.5

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PUM

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Abstract

The invention provides a process of preparing direct-acidified milk beverage keeping high viable cell count at ambient temperature. The process means that, adopting conventional technology to prepare acidified milk beverage and sterilizing, then adding Lactobacillus rhamnosus ATCC 53103 and certain quantity of growth promoting factors under aseptic condition. According to various pH value, the product can be stored at ambient temperature for 1-6 months and the viable cell count will not be less than 105 cfu / ml milk beverage. The indexes of storage period and viable cell count are much higher than fermented milk beverage prepared by conventional process. Thereby it overcomes the defects that direct-acidified milk beverage with long shelf life has no viable lactic acid bacteria and has low nutritional value.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS[0001]This application is a continuation-in-part of international application No. PCT / CN2007 / 002035 filed on Jun. 29, 2007, which claims the priority benefits of China application No. 200710064896.X filed on Mar. 28, 2007. The contents of these prior applications are hereby incorporated by reference in its entirety.TECHNICAL FIELD[0002]The invention relates to milk beverage field, in particular, a process of preparing direct-acidified milk beverage keeping high viable cell count at ambient temperature.TECHNICAL BACKGROUND[0003]Direct-acidified milk beverage is highly appreciated by consumers especially children and women because of its smooth, sweet and sour taste. Using milk as base, acidulants, sweeters, flavourings, thickening and emulsifying stabilizers are added and mixed together to obtain acidified milk beverage containing more than 1.0% protein, and after being sterilized, its shelf life can reach to 3-6 months. Since such products are ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23C9/123
CPCA23C9/1234C12R1/225A23Y2220/73C12R2001/225C12N1/205A23V2400/175
Inventor LING, HAIBO
Owner BEIJING YIHECUN TECH CO LTD
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