CN101611738A - Bifidobacterium multi-probiotics multi-functional yoghurt - Google Patents
Bifidobacterium multi-probiotics multi-functional yoghurt Download PDFInfo
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- CN101611738A CN101611738A CN200810068795A CN200810068795A CN101611738A CN 101611738 A CN101611738 A CN 101611738A CN 200810068795 A CN200810068795 A CN 200810068795A CN 200810068795 A CN200810068795 A CN 200810068795A CN 101611738 A CN101611738 A CN 101611738A
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- 241000186000 Bifidobacterium Species 0.000 title claims abstract description 18
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- 239000008267 milk Substances 0.000 claims abstract description 10
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- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
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- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229940013618 stevioside Drugs 0.000 claims abstract description 4
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 4
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- 239000000811 xylitol Substances 0.000 claims abstract description 4
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 4
- 229960002675 xylitol Drugs 0.000 claims abstract description 4
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 3
- 230000036541 health Effects 0.000 claims abstract description 3
- 241000894006 Bacteria Species 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
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- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- 235000008924 yoghurt drink Nutrition 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
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- 235000015140 cultured milk Nutrition 0.000 claims description 2
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- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 abstract 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 abstract 1
- 239000004473 Threonine Substances 0.000 abstract 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 abstract 1
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Abstract
A kind of bifidobacterium multi-probiotics multi-functional yoghurt, adding Bifidobacterium with the nonreactive raw milk is that the main compound population of multiple probio is fermented, obtain the stirred yoghurt that comprehensive nutrition is abundant, health care is outstanding, its batching is that xylo-oligosaccharide, stauntonvine juice, compound stabilizer etc. are formed by fresh milk, xylitol, stevioside, compound probiotic, prebiotics, can strengthen the cooperative compensating effect during the fermentation of the multiple probiotic yogurt of bifid comprehensively, realize low in calories, high nutrition, abundant B is provided
1, B
2, B
6, B
12Reach nutriments such as alanine valine, aspartic acid, threonine, can improve gastrointestinal function, the content that improves (SOD) superoxide dismutase in the fermented milk products reaches the removing human free radical, possesses antitumor, radiation protection, promote physical growth of children to grow, strengthening immunocompetence, is suitable to people of all ages multi-functional beverage.
Description
Technical field
The invention belongs to technical field of processing dairy products, relate in particular to the Recipe that adds bifidobacterium multi-probiotics multi-functional yoghurt.
Background technology
Be in the existing commercially available sour milk and add single probio kind sour milk, the liquid milk that single prebiotics is also arranged, and the sugar-free yogurt of single interpolation function sugar, but all not with multiple probio, prebiotics, function sugar, mix to add in the yoghurt of flora after fermentation that makes probio function more comprehensively, reach best health-care effect and more enrich comprehensive nutritive materials, can reach and improve the human body functions of intestines and stomach, recover the human body colony balance, form useful antibacterial biological barrier, control toxins in human body level reduces the sclerosis of blood fat prevention of arterial, regulate the human immune system, for human body provides the nutrition of enriching comprehensively, as several amino acids, vitamin, protein etc. adopt function sugar, the sweetener place of sucrose, has high sweet taste low heat value, add stauntonvine fruit juice, make it have flavonoid substance, multi mineral prime element and special abundant superoxide dismutase (SOD), eliminate human free radical, have radiation proof, the function of preventing tumor.Become the yogurt drink of suitable to people of all ages bifidobacterium multi-probiotics multi-functional.
Summary of the invention
The objective of the invention is to participate in the technical scheme of nonreactive raw milk fermentation, a kind of bifidobacterium multi-probiotics multi-functional yoghurt is provided, realize that nutriment is comprehensive, the stirred yoghurt drink that health care is outstanding to add the multiple beneficial flora of Bifidobacterium.
Be to realize by following technical scheme:
1, batching is formed (weight ratio)
Fresh milk: 90-95%
Xylitol: 1-8%
Stevioside: ten thousand/1-10
Commercially available benefit is given birth to the compound bacteria total amount: 40u/ ton (the every gram viable count of u-)
In the probio: Bifidobacterium is 50%; Lactobacillus bulgaricus is 15%
Lactobacillus acidophilus is 20%; Streptococcus thermophilus is 15%
Reach the removing human free radical, thereby possess anti-ageing antitumorly, radiation proof, increase immunity etc., reach the effect of promoting longevity, promote physical growth of children to grow, strengthen immunocompetence, set up infant's beneficial bacteria of intestinal tract bacterium colony environment.
Description of drawings
Figure is the technological process block-diagram of bifidobacterium multi-probiotics multi-functional yoghurt of the present invention.
The specific embodiment
Process chart according to bifidobacterium multi-probiotics multi-functional yoghurt of the present invention is further described specific embodiment.
The batching: according to quantity than
Antibiotic-free fresh milk 90%
Xylitol 4%
Stevioside 5/10000ths
Commodity probio kind total amount 40u/ ton
The use level of compound probiotic is wherein: Bifidobacterium accounts for 50%
Lactobacillus bulgaricus accounts for 15%
Lactobacillus acidophilus accounts for 20%
Streptococcus thermophilus accounts for 15%
Prebiotics xylo-oligosaccharide 3/10000ths
Stauntonvine juice 2%
Compound stabilizer: 4%
The composition of compound stabilizer and ratio
Agar 20%, caseinic acid receive 20%, propylene glycol alginate fat 30%, xanthans 30%.
The technical process that bifidobacterium multi-probiotics multi-functional yoghurt is produced: select the antibiotic-free fresh milk for use, adjust fat content 〉=3.15%, adjust the standard of protein content 〉=2.95%, add stabilizing agent according to the above ratio, sweetener dissolves in milk with 85 ℃ of 15 seconds of pasteurize, is cooled to 42 ℃, adds above-mentioned 4 kinds of strain fermentations in proportion simultaneously, fermentation temperature 40-42 ℃, fermentation time 2-3 hour, make cultured milk's pH value reach 4.2, stop fermentation, be cooled to 20 ℃, adding is through the stauntonvine juice of sterilization, and can behind the homogeneous refrigerates under 0-5 ℃ temperature, check the sale of dispatching from the factory, (refrigerator is preserved a middle or short term).
Claims (3)
1, a kind of bifidobacterium multi-probiotics multi-functional yoghurt, it is characterized in that: use the antibiotic-free fresh milk, by adding Bifidobacterium is that the main compound population of multiple probio is fermented, obtain the nutriment comprehensive and abundant, the stirred yoghurt drink that health care is outstanding, its batching is formed by weight proportioning as follows:
Antibiotic-free fresh milk: 90-95%;
Xylitol: 1-8%;
Stevioside: ten thousand/1-10;
Compound probiotic is the total amount that commercially available single probio cooperates: the 40u/ ton;
Prebiotics is xylo-oligosaccharide: ten thousand/1-10;
Stauntonvine juice: 1-5%;
Compound stabilizer: 3-5%;
With the antibiotic-free fresh milk, adjust fat content 〉=3.15%, adjust the standard of protein content 〉=2.95%, add stabilizing agent according to the above ratio, sweetener is dissolved in the milk it, with 85 ℃ of 15 seconds of pasteurize, be cooled to 40-45, give birth to composite bacteria by the benefit of adding 40u per ton, temperature is fermented at 40-45 ℃, fermentation time 2-4 hour, make cultured milk's pH value reach 4.2 termination fermentations, be cooled to 20 ℃, add the stauntonvine juice of sterilization, the homogeneous can, the refrigeration check is dispatched from the factory under 0-5 ℃ of temperature.
2, bifidobacterium multi-probiotics multi-functional yoghurt according to claim 1 is characterized in that: in the use level of compound probiotic, Bifidobacterium accounts for 50%, and lactobacillus bulgaricus accounts for 15%, and lactobacillus acidophilus accounts for 20%, and streptococcus thermophilus accounts for 15%.
3, bifidobacterium multi-probiotics multi-functional yoghurt according to claim 1 is characterized in that: the composition of compound stabilizer and ratio, agar 20%, Sodium Caseinate 20%, propylene glycol alginate fat 30%, xanthans 30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810068795A CN101611738A (en) | 2008-06-26 | 2008-06-26 | Bifidobacterium multi-probiotics multi-functional yoghurt |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810068795A CN101611738A (en) | 2008-06-26 | 2008-06-26 | Bifidobacterium multi-probiotics multi-functional yoghurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101611738A true CN101611738A (en) | 2009-12-30 |
Family
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|---|---|---|---|
| CN200810068795A Pending CN101611738A (en) | 2008-06-26 | 2008-06-26 | Bifidobacterium multi-probiotics multi-functional yoghurt |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090448A (en) * | 2010-12-08 | 2011-06-15 | 内蒙古伊利实业集团股份有限公司 | Functional yoghourt with long shelf life and preparation method thereof |
| CN102318676A (en) * | 2011-08-01 | 2012-01-18 | 陕西科技大学 | Solidified synbiotic goat yogurt and preparation method thereof |
| CN102488003A (en) * | 2011-11-28 | 2012-06-13 | 上海师范大学 | Yogurt containing stevioside, and production method thereof |
| CN102599242A (en) * | 2012-03-23 | 2012-07-25 | 光明乳业股份有限公司 | Preparation method of fermented yoghurt and prepared yoghurt |
| CN102835452A (en) * | 2012-07-31 | 2012-12-26 | 安徽省天旭茶业有限公司 | Buckwheat tea yoghourt and preparation method thereof |
| ITMI20121328A1 (en) * | 2012-07-30 | 2014-01-31 | Probiotical Spa | COMPOSITION FOR MEDICAL DEVICE INCLUDING BACTERIA STRAINS PRODUCERS OF ESOPOLISACCHARIDES IN ASSOCIATION WITH GUMS AND / OR GELATINS. |
| CN104886250A (en) * | 2015-05-12 | 2015-09-09 | 石东秀 | Litchi yoghurt and a production method thereof |
| CN106399163A (en) * | 2016-09-08 | 2017-02-15 | 江苏微康生物科技有限公司 | Anti-aging probiotic preparation and preparation method thereof |
| CN107752039A (en) * | 2017-11-21 | 2018-03-06 | 常州市阿曼特化工有限公司 | A kind of preparation method of probiotics microbial inoculum |
| RU2746951C1 (en) * | 2020-06-02 | 2021-04-22 | Федеральное государственное автономное образовательное учреждение высшего образования "Южно-Уральский государственный университет (национальный исследовательский университет)" ФГАОУ ВО "ЮУрГУ (НИУ)" | Composition for the production of fermented milk product |
-
2008
- 2008-06-26 CN CN200810068795A patent/CN101611738A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102090448B (en) * | 2010-12-08 | 2013-04-10 | 内蒙古伊利实业集团股份有限公司 | Functional yoghourt with long shelf life and preparation method thereof |
| CN102090448A (en) * | 2010-12-08 | 2011-06-15 | 内蒙古伊利实业集团股份有限公司 | Functional yoghourt with long shelf life and preparation method thereof |
| CN102318676A (en) * | 2011-08-01 | 2012-01-18 | 陕西科技大学 | Solidified synbiotic goat yogurt and preparation method thereof |
| CN102488003A (en) * | 2011-11-28 | 2012-06-13 | 上海师范大学 | Yogurt containing stevioside, and production method thereof |
| CN102599242A (en) * | 2012-03-23 | 2012-07-25 | 光明乳业股份有限公司 | Preparation method of fermented yoghurt and prepared yoghurt |
| US9889166B2 (en) | 2012-07-30 | 2018-02-13 | Probiotical S.P.A. | Treating low production of mucus in the gastrointestinal tract with S. thermophilus |
| ITMI20121328A1 (en) * | 2012-07-30 | 2014-01-31 | Probiotical Spa | COMPOSITION FOR MEDICAL DEVICE INCLUDING BACTERIA STRAINS PRODUCERS OF ESOPOLISACCHARIDES IN ASSOCIATION WITH GUMS AND / OR GELATINS. |
| WO2014020408A1 (en) * | 2012-07-30 | 2014-02-06 | Probiotical S.P.A. | Compositions for a medical device comprising exopolysaccharide-producing bacterial strains in association with gums and/or gelatines |
| CN104540512A (en) * | 2012-07-30 | 2015-04-22 | 益生菌股份公司 | Compositions for a medical device comprising exopolysaccharide-producing bacterial strains in association with gums and/or gelatines |
| CN102835452B (en) * | 2012-07-31 | 2013-07-31 | 安徽省天旭茶业有限公司 | Buckwheat tea yoghourt and preparation method thereof |
| CN102835452A (en) * | 2012-07-31 | 2012-12-26 | 安徽省天旭茶业有限公司 | Buckwheat tea yoghourt and preparation method thereof |
| CN104886250A (en) * | 2015-05-12 | 2015-09-09 | 石东秀 | Litchi yoghurt and a production method thereof |
| CN106399163A (en) * | 2016-09-08 | 2017-02-15 | 江苏微康生物科技有限公司 | Anti-aging probiotic preparation and preparation method thereof |
| CN106399163B (en) * | 2016-09-08 | 2019-09-27 | 江苏微康生物科技有限公司 | A kind of anti-aging probiotics preparation and preparation method |
| CN107752039A (en) * | 2017-11-21 | 2018-03-06 | 常州市阿曼特化工有限公司 | A kind of preparation method of probiotics microbial inoculum |
| RU2746951C1 (en) * | 2020-06-02 | 2021-04-22 | Федеральное государственное автономное образовательное учреждение высшего образования "Южно-Уральский государственный университет (национальный исследовательский университет)" ФГАОУ ВО "ЮУрГУ (НИУ)" | Composition for the production of fermented milk product |
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Open date: 20091230 |