CN111670950A - Preparation method of fermented dairy product with immunoregulation function - Google Patents
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- 235000021001 fermented dairy product Nutrition 0.000 title claims abstract description 13
- 230000007365 immunoregulation Effects 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 239000004365 Protease Substances 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 108091005804 Peptidases Proteins 0.000 claims abstract description 9
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 229920001202 Inulin Polymers 0.000 claims abstract description 6
- 240000000249 Morus alba Species 0.000 claims abstract description 6
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 6
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 6
- 235000008422 Schisandra chinensis Nutrition 0.000 claims abstract description 6
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 6
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 6
- 238000011033 desalting Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 230000003301 hydrolyzing effect Effects 0.000 claims abstract description 6
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 6
- 229940029339 inulin Drugs 0.000 claims abstract description 6
- 235000020191 long-life milk Nutrition 0.000 claims abstract description 6
- 239000012528 membrane Substances 0.000 claims abstract description 6
- 238000001728 nano-filtration Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims abstract description 6
- 239000008399 tap water Substances 0.000 claims abstract description 6
- 235000020679 tap water Nutrition 0.000 claims abstract description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 10
- 235000019419 proteases Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 241000192656 Nostoc Species 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 102000057297 Pepsin A Human genes 0.000 claims description 3
- 108090000284 Pepsin A Proteins 0.000 claims description 3
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 229940111202 pepsin Drugs 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims 1
- 230000004957 immunoregulator effect Effects 0.000 claims 1
- 230000006870 function Effects 0.000 abstract description 10
- 230000036039 immunity Effects 0.000 abstract description 5
- 230000001105 regulatory effect Effects 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 4
- 241000700605 Viruses Species 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 4
- 230000003871 intestinal function Effects 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000014048 cultured milk product Nutrition 0.000 abstract description 2
- 241000452732 Nostoc sphaeroides Species 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000020510 functional beverage Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a preparation method of a fermented dairy product with an immunoregulation function, which comprises the following steps: taking 50-70g of schisandra chinensis, 50-70g of mulberry and 80-100g of nostoc sphaeroides, crushing, sieving with a 10-mesh sieve, adding tap water, adjusting the pH to 6.0-7.0, adding alpha-amylase, hydrolyzing, adjusting the pH to 7.0-8.0, adding compound protease, stirring for enzymolysis for 3 hours, debitterizing and decoloring, filtering with a plate frame, desalting and concentrating by a nanofiltration membrane, adding 20-30 g of inulin and 0.05-0.08 g of citric acid, stirring uniformly, mixing with sterilized milk in equal volume, placing in a fermentation tank, adding zymocyte powder, sealing and fermenting at 26-30 ℃ to obtain the oral liquid. The fermented milk product obtained by the invention has good taste, and has the health-care effects of resisting virus, bidirectionally regulating blood sugar, improving the immunity of the organism, preventing and treating cardiovascular and cerebrovascular diseases, improving the intestinal function and promoting the absorption of calcium.
Description
Technical Field
The invention relates to the field of health-care product preparation, in particular to a preparation method of a fermented dairy product with an immunoregulation function.
Background
The functional beverage is a soft beverage which is added with certain functional factors and has the health-care functions of regulating the body function, enhancing the immunity and the like while quenching thirst. The functional beverage is a new growth point of food industry at home and abroad at present. In view of the attention of consumers to food safety in recent years, the extraction of functional food additives and ingredients from natural products, particularly from commonly consumed plants, has become a hot spot for development at home and abroad.
Disclosure of Invention
The invention aims to provide a preparation method of a fermented dairy product with an immunoregulation function, and the fermented dairy product has good taste, and has health care effects of resisting viruses, bidirectionally regulating blood sugar, improving immunity of organisms, preventing and treating cardiovascular and cerebrovascular diseases, improving intestinal functions and promoting calcium absorption.
In order to achieve the purpose, the invention adopts the technical scheme that:
a method for preparing a fermented dairy product with immunoregulation function comprises the following steps:
s1, taking 50-70g of schisandra chinensis, 50-70g of mulberry and 80-100g of nostoc sphaeroids kutz, crushing, sieving by a 10-mesh sieve, adding tap water according to the material-liquid ratio of 1:5, adjusting the pH to 6.0-7.0, adding 3 per thousand (v/v) of alpha-amylase, hydrolyzing at 90 ℃ for 2 hours, removing starch in an extracting solution, adjusting the pH to 7.0-8.0, adding 7 per thousand (v/v) of compound protease, stirring at 35 ℃ for enzymolysis for 3 hours, adding a mixture of activated carbon and diatomite with 3 percent of liquid amount, stirring and adsorbing at 80-90 ℃ for 15-25 minutes, debitterizing and decolorizing, filtering by a plate frame, desalting by a nanofiltration membrane and concentrating to obtain a concentrated solution;
s2, adding 20-30 g of inulin and 0.05-0.08 g of citric acid into the obtained concentrated solution, uniformly stirring, mixing with sterilized milk in equal volume, placing into a fermentation tank, adding zymophyte powder in proportion, sealing and storing at 26-30 ℃, and fermenting for 3-7 days to obtain the product.
Further, the zymocyte powder is obtained by mixing bifidobacterium bifidum and lactobacillus plantarum according to the mass ratio of 1: 3.
Further, in the step S2, the addition amount of the zymophyte powder is 5-10%.
Further, the compound protease is prepared by mixing pepsin and papain in a mass ratio of 1: 1 mixing the components.
The invention has the following beneficial effects:
the obtained fermented milk product has good taste, and has health promotion effects of resisting virus, regulating blood sugar bidirectionally, enhancing immunity, preventing and treating cardiovascular disease and cerebrovascular disease, improving intestinal function, and promoting calcium absorption.
Detailed Description
In order that the objects and advantages of the invention will be more clearly understood, the invention is further described in detail below with reference to examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In the following examples, the zymocyte powder is obtained by mixing bifidobacterium bifidum and lactobacillus plantarum according to the mass ratio of 1: 3. The compound protease is prepared from pepsin and papain in a mass ratio of 1: 1 mixing the components.
Example 1
A method for preparing a fermented dairy product with immunoregulation function comprises the following steps:
s1, taking 50 g of schisandra chinensis, 50 g of mulberry and 80 g of nostoc sphaeroids kutz, crushing, sieving with a 10-mesh sieve, adding tap water according to the material-liquid ratio of 1:5, adjusting the pH to 6.0-7.0, adding 3 per thousand (v/v) of alpha-amylase, hydrolyzing at 90 ℃ for 2 hours, removing starch in an extracting solution, adjusting the pH to 7.0-8.0, adding 7 per thousand (v/v) of compound protease, stirring at 35 ℃ for enzymolysis for 3 hours, adding a mixture of activated carbon and kieselguhr with the liquid amount of 3%, stirring at 80-90 ℃ for adsorption for 15-25 minutes, debitterizing, decolorizing, filtering with a plate frame, desalting with a nanofiltration membrane, and concentrating to obtain a concentrated solution;
s2, adding 20g of inulin and 0.05g of citric acid into the obtained concentrated solution, uniformly stirring, mixing with sterilized milk in equal volume, placing into a fermentation tank, adding zymophyte powder according to the proportion of 5-10% (v/v), sealing and storing at 26-30 ℃, and fermenting for 3-7 days to obtain the product.
Example 2
A method for preparing a fermented dairy product with immunoregulation function comprises the following steps:
s1, taking 70g of schisandra chinensis, 70g of mulberry and 100g of nostoc sphaeroids kutz, crushing, sieving with a 10-mesh sieve, adding tap water according to the material-liquid ratio of 1:5, adjusting the pH to 6.0-7.0, adding 3 per thousand (v/v) of alpha-amylase, hydrolyzing at 90 ℃ for 2h, removing starch in an extracting solution, adjusting the pH to 7.0-8.0, adding 7 per thousand (v/v) of compound protease, stirring at 35 ℃ for enzymolysis for 3h, adding a mixture of activated carbon and kieselguhr with the liquid amount of 3%, stirring at 80-90 ℃ for adsorption for 15-25min, debitterizing, decolorizing, filtering with a plate frame, desalting with a nanofiltration membrane, and concentrating to obtain a concentrated solution;
s2, adding 30 g of inulin and 0.08 g of citric acid into the obtained concentrated solution, uniformly stirring, mixing with sterilized milk in equal volume, placing into a fermentation tank, adding zymophyte powder according to the proportion of 5-10% (v/v), sealing and storing at 26-30 ℃, and fermenting for 3-7 days to obtain the product.
Example 3
A method for preparing a fermented dairy product with immunoregulation function comprises the following steps:
s1, taking 60g of schisandra chinensis, 60g of mulberry and 90g of nostoc sphaeroids kutz, crushing, sieving with a 10-mesh sieve, adding tap water according to the material-liquid ratio of 1:5, adjusting the pH to 6.0-7.0, adding 3 per thousand (v/v) of alpha-amylase, hydrolyzing at 90 ℃ for 2 hours, removing starch in an extracting solution, adjusting the pH to 7.0-8.0, adding 7 per thousand (v/v) of compound protease, stirring at 35 ℃ for enzymolysis for 3 hours, adding a mixture of activated carbon and kieselguhr with the liquid amount of 3%, stirring and adsorbing at 80-90 ℃ for 15-25 minutes, debitterizing, decoloring, filtering with a plate frame, desalting with a nanofiltration membrane, and concentrating to obtain a concentrated solution;
s2, adding 25g of inulin and 0.065 g of citric acid into the obtained concentrated solution, uniformly stirring, mixing with sterilized milk in equal volume, placing into a fermentation tank, adding zymophyte powder according to the proportion of 5-10% (v/v), sealing and storing at 26-30 ℃, and fermenting for 3-7 days to obtain the product.
The invention has the advantages of palatable sweetness, delicate and smooth taste and rich nutrition, has the health-care efficacies of resisting virus, bidirectionally regulating blood sugar, improving the immunity of the organism, preventing and treating cardiovascular and cerebrovascular diseases, improving the intestinal function and promoting the absorption of calcium, and has no pathogenic bacteria detected.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.
Claims (4)
1. A preparation method of a fermented dairy product with an immunoregulation function is characterized by comprising the following steps:
s1, taking 50-70g of schisandra chinensis, 50-70g of mulberry and 80-100g of nostoc sphaeroids kutz, crushing, sieving by a 10-mesh sieve, adding tap water according to the material-liquid ratio of 1:5, adjusting the pH to 6.0-7.0, adding 3 per thousand (v/v) of alpha-amylase, hydrolyzing at 90 ℃ for 2 hours, removing starch in an extracting solution, adjusting the pH to 7.0-8.0, adding 7 per thousand (v/v) of compound protease, stirring at 35 ℃ for enzymolysis for 3 hours, adding a mixture of activated carbon and diatomite with 3 percent of liquid amount, stirring and adsorbing at 80-90 ℃ for 15-25 minutes, debitterizing and decolorizing, filtering by a plate frame, desalting by a nanofiltration membrane and concentrating to obtain a concentrated solution;
s2, adding 20-30 g of inulin and 0.05-0.08 g of citric acid into the obtained concentrated solution, uniformly stirring, mixing with sterilized milk in equal volume, placing into a fermentation tank, adding zymophyte powder in proportion, sealing and storing at 26-30 ℃, and fermenting for 3-7 days to obtain the product.
2. The method for preparing a fermented dairy product with immunoregulatory function according to claim 1, wherein the fermented bacterial powder is obtained by mixing bifidobacterium bifidum and lactobacillus plantarum in a mass ratio of 1: 3.
3. The method of claim 1, wherein in step S2, the amount of the fermented powder is 5-10%.
4. The method for preparing the fermented dairy product with the immunoregulation function according to claim 1, wherein the compound protease is prepared by mixing pepsin and papain in a mass ratio of 1: 1 mixing the components.
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| CN105815449A (en) * | 2016-03-23 | 2016-08-03 | 中南民族大学 | Nostoc health care yoghourt and preparation method thereof |
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2020
- 2020-07-08 CN CN202010649811.XA patent/CN111670950A/en active Pending
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| RU2169472C2 (en) * | 2000-06-19 | 2001-06-27 | Цинберг Марк Беньяминович | Method of preparing bacterial ferment for fermented-milk product |
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