CN113100293A - Apple-flavored fermented milk containing natural green apple essence and preparation method thereof - Google Patents
Apple-flavored fermented milk containing natural green apple essence and preparation method thereof Download PDFInfo
- Publication number
- CN113100293A CN113100293A CN202110388874.9A CN202110388874A CN113100293A CN 113100293 A CN113100293 A CN 113100293A CN 202110388874 A CN202110388874 A CN 202110388874A CN 113100293 A CN113100293 A CN 113100293A
- Authority
- CN
- China
- Prior art keywords
- apple
- natural green
- fermented milk
- green apple
- flavored fermented
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 78
- 241000581835 Monodora junodii Species 0.000 title claims abstract description 74
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 36
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 33
- 230000001580 bacterial effect Effects 0.000 claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000015197 apple juice Nutrition 0.000 claims abstract description 18
- 235000019634 flavors Nutrition 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000020247 cow milk Nutrition 0.000 claims abstract description 9
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 7
- 239000003765 sweetening agent Substances 0.000 claims abstract description 7
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract 2
- 241000220225 Malus Species 0.000 claims description 31
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 18
- 241001134770 Bifidobacterium animalis Species 0.000 claims description 14
- 229940118852 bifidobacterium animalis Drugs 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 9
- 239000007858 starting material Substances 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 238000004821 distillation Methods 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 229960002160 maltose Drugs 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- 235000010855 food raising agent Nutrition 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 1
- 239000005715 Fructose Substances 0.000 claims 1
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 17
- 238000003860 storage Methods 0.000 abstract description 15
- 239000006041 probiotic Substances 0.000 abstract description 10
- 235000018291 probiotics Nutrition 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 9
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 abstract description 8
- 238000000354 decomposition reaction Methods 0.000 abstract description 5
- 229940009289 bifidobacterium lactis Drugs 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 241001465754 Metazoa Species 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 16
- 239000000243 solution Substances 0.000 description 14
- 238000009629 microbiological culture Methods 0.000 description 12
- 238000004321 preservation Methods 0.000 description 10
- 239000007788 liquid Substances 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 235000020183 skimmed milk Nutrition 0.000 description 7
- 230000035755 proliferation Effects 0.000 description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 5
- 235000021001 fermented dairy product Nutrition 0.000 description 5
- 230000000529 probiotic effect Effects 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000012071 phase Substances 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- MBDOYVRWFFCFHM-SNAWJCMRSA-N (2E)-hexenal Chemical compound CCC\C=C\C=O MBDOYVRWFFCFHM-SNAWJCMRSA-N 0.000 description 2
- ZCHHRLHTBGRGOT-SNAWJCMRSA-N (E)-hex-2-en-1-ol Chemical compound CCC\C=C\CO ZCHHRLHTBGRGOT-SNAWJCMRSA-N 0.000 description 2
- QPRQEDXDYOZYLA-UHFFFAOYSA-N 2-methylbutan-1-ol Chemical compound CCC(C)CO QPRQEDXDYOZYLA-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000186315 Lactobacillus paracasei N1115 Species 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- NMRPBPVERJPACX-UHFFFAOYSA-N octan-3-ol Chemical group CCCCCC(O)CC NMRPBPVERJPACX-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- JCTXKRPTIMZBJT-UHFFFAOYSA-N 2,2,4-trimethylpentane-1,3-diol Chemical compound CC(C)C(O)C(C)(C)CO JCTXKRPTIMZBJT-UHFFFAOYSA-N 0.000 description 1
- NMRPBPVERJPACX-QMMMGPOBSA-N 3-Octanol Natural products CCCCC[C@@H](O)CC NMRPBPVERJPACX-QMMMGPOBSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- USMKTNNLMQIHKD-UHFFFAOYSA-N C=C1C(C=CC2=CC=CC2=C1)O Chemical compound C=C1C(C=CC2=CC=CC2=C1)O USMKTNNLMQIHKD-UHFFFAOYSA-N 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- DIQMPQMYFZXDAX-UHFFFAOYSA-N Pentyl formate Chemical compound CCCCCOC=O DIQMPQMYFZXDAX-UHFFFAOYSA-N 0.000 description 1
- 235000006029 Prunus persica var nucipersica Nutrition 0.000 description 1
- 244000017714 Prunus persica var. nucipersica Species 0.000 description 1
- 241000168254 Siro Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 229960005164 acesulfame Drugs 0.000 description 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000010813 internal standard method Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229940117955 isoamyl acetate Drugs 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940068140 lactobacillus bifidus Drugs 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000001819 mass spectrum Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000012764 semi-quantitative analysis Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- MBDOYVRWFFCFHM-UHFFFAOYSA-N trans-2-hexenal Natural products CCCC=CC=O MBDOYVRWFFCFHM-UHFFFAOYSA-N 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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/515—Animalis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention belongs to the technical field of food, and discloses apple-flavored fermented milk containing natural green apple essence and a preparation method thereof, wherein the apple-flavored fermented milk is prepared by uniformly mixing cow milk, a sweetening agent, streptococcus thermophilus JMCC16 bacterial powder and Lactobacillus delbrueckii subsp.bulgaricus JMCC0018 bacterial powder, fermenting, cooling, adding natural green apple juice, natural green apple essence and animal bifidobacterium lactis i797 bacterial powder, uniformly mixing and post-ripening; according to the invention, probiotics with weak decomposition capacity on apple-flavor organic substances are screened out, and the purpose of reducing the change of the apple flavor of the apple-flavor fermented milk in the storage process is realized through specific combination. The apple-flavored fermented milk provided by the invention has good taste, and has no peculiar smell after long-term storage.
Description
Technical Field
The invention belongs to the technical field of food, and relates to flavored fermented milk and a preparation method thereof, in particular to apple flavored fermented milk containing natural green apple essence and a preparation method thereof.
Background
At present, the flavored fermented milk in the market is various, and especially the fruit flavored fermented milk containing probiotics is deeply loved by consumers at all ages at home and abroad due to sufficient nutrition, rich viable bacteria and unique flavor, so that the flavored fermented milk has a wider market.
Compared with flavored fermented milk such as strawberries, pineapples and nectarines of different brands and types, the apple flavored fermented milk is rare for two reasons: on the one hand, the apple flavor is usually realized by adding synthetic chemical additives, natural green apple juice or natural green apple essence, however, the synthetic chemical additives have single fruit flavor and have larger difference with the real apple flavor, and the purchasing desire of consumers for such products is also obviously lower than that of products added with the natural green apple juice or the natural green apple essence. On the other hand, the production process of the apple-flavored fermented milk product added with the natural green apple juice or the natural green apple essence still has some technical difficulties, especially the active lactic acid bacteria and other probiotics in the flavored fermented milk have the digestion and decomposition capacity on organic substances in the natural green apple juice or the natural green apple essence, the apple aroma is weakened along with the decomposition of the organic substances, and the rotten apple taste is generated. Therefore, the apple flavor of the fermented milk is easy to change in the storage process, and peculiar smell is easy to appear to a certain degree, so that the eating experience of consumers is influenced.
Disclosure of Invention
The invention aims to provide the apple-flavored fermented milk containing the natural green apple essence, so as to solve the problem that organic substances in natural green apple juice or natural green apple essence are digested and decomposed by probiotics in the apple-flavored fermented milk;
the invention also aims to provide a preparation method of the apple-flavored fermented milk containing the natural green apple essence.
In order to achieve the purpose, the invention adopts the technical scheme that:
the apple-flavored fermented milk containing natural green apple essence comprises the following active ingredients in parts by weight: 1800 portions of cow milk, 2200 portions of sweetening agent, 0.14 to 0.18 portion of leavening agent bacterial powder, 0.1 to 1 portion of bifidobacterium animalis subspecies lactis i797 bacterial powder, 0.2 to 0.4 portion of natural green apple juice and 0.001 to 0.1 portion of natural green apple essence;
the viable count of the starter bacteria powder is 1 × 109-1×1011CFU/g, wherein the ratio of viable count of streptococcus thermophilus JMCC16 and Lactobacillus delbrueckii subsp.bulgaricus JMCC0018 is 1000:1-10000: 1;
the viable count of bifidobacterium animalis subsp lactis i797 in the bifidobacterium animalis subsp lactis i797 powder is 3 multiplied by 109-6×1011CFU/g。
The preparation method of the lactobacillus bifidus strain JMCC16 or the lactobacillus delbrueckii subsp bulgaricus JMCC0018 comprises the following steps of:
inoculating Streptococcus thermophilus JMCC16 or Lactobacillus delbrueckii subspecies JMCC0018 to a liquid MRS culture medium, and performing enrichment culture at 37 ℃ for 45-50h to obtain a first generation strain culture solution;
taking 1 volume part of first generation strain culture solution, adding 7-10 volume parts of skimmed milk, and performing proliferation culture at 37 deg.C for 14-18h to obtain second generation strain culture solution;
adding 7-10 parts by volume of skimmed milk into 1 part by volume of second generation strain culture solution, and performing proliferation culture at 37 deg.C for 14-18h to obtain Streptococcus thermophilus JMCC16 bacterial liquid or Lactobacillus delbrueckii subsp.
Streptococcus thermophilus JMCC16(Streptococcus thermophilus) is separated and screened from traditional fermented dairy products in Mongolia in China, and the strain is preserved in the China general microbiological culture Collection center in 2015 at 11-16.M.sup.M.sup.M.sup.M.sup.M.CCTCC with the preservation number of CGMCC No.11672, which is disclosed in an online patent application document with the application number of 201910644913. X.
Lactobacillus delbrueckii subspecies JMCC0018(Lactobacillus delbrueckii sp. bulbgaricus) is separated and screened from traditional fermented dairy products in the Tibet of China, and the strain is preserved in China general microbiological culture collection center in 7-14 th month in 2017 with the preservation number of CGMCC (China general microbiological culture Collection center) 14425, which is disclosed in patent document with the patent number of 201711359750.8.
Bifidobacterium animalis lactis i797(Bifidobacterium animalis subsp. lactis i797) is separated and screened from intestinal feces of infants or young children, and is preserved in the China general microbiological culture Collection center (CGMCC No. 18403) in 2019, 8 and 20 days, and the preservation number is CGMCC No.18403 which is disclosed for the first time in an online patent application with the application number of 202010259210.8.
The viable count of the obtained starter bacteria powder is 1 × 109-1×1011CFU/g；
The viable count of bifidobacterium animalis subsp lactis i797 in the bifidobacterium animalis subsp lactis i797 powder is 3 multiplied by 109-6×1011CFU/g。
The sweetener is at least one of white granulated sugar, fructose syrup, acesulfame, maltose and xylitol.
As a further limitation, in the reduced pressure distillation, the distillation time is 10-15min, the rotation speed is 40-50r/min, and the water bath temperature is 55-62 ℃. This process is achieved by a rotary evaporator.
As another limitation, the cow milk is prepared by homogenizing, sterilizing and cooling.
As a further limitation, the temperature of the homogenization is 62-68 ℃, and the pressure is 13-18 MPa; and the temperature is reduced to 35-40 ℃.
The invention also provides a preparation method of the apple-flavored fermented milk containing the natural green apple essence, which comprises the steps of uniformly mixing cow milk, white granulated sugar, a streptococcus thermophilus JMCC16 bacterial liquid and a Lactobacillus delbrueckii subsp.bulgaricus JMCC0018 bacterial liquid, fermenting, cooling, adding natural green apple juice, the natural green apple essence and bifidobacterium animalis subsp.lactis i797 bacterial powder, uniformly mixing and after-ripening to obtain the apple-flavored fermented milk.
As a limit, the fermentation temperature is 39-44 ℃, and the fermentation time is 23-25 h; the cooling is carried out to ensure that the temperature is 3-5 ℃; the after-ripening is carried out for 28-32 days at the temperature of 13-17 ℃.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the technical progress that:
the apple-flavored fermented milk containing the natural green apple essence contains streptococcus thermophilus JMCC16, Lactobacillus delbrueckii subsp.bulgaricus JMCC0018 and Bifidobacterium animalis subsp.lactis i797, and the utilization and decomposition effects of the bacteria on organic substances in natural green apple juice or natural green apple essence generating the apple flavor are weak, so that the fragrance of the apples is weakened or the apple putrefactive odor is generated in the storage process of the fermented milk, and the fragrance of the apples can be kept stable in the quality guarantee period;
the invention provides the natural green apple essence with prominent apple fragrance and no chemical fragrance additive by adjusting the preparation process of the natural green apple essence, the production cost is low, and the natural green apple essence has good compatibility with streptococcus thermophilus JMCC16, Lactobacillus delbrueckii subsp.bulgaricus JMCC0018 and animal bifidobacterium lactis subsp.i 797 and is not easy to decompose;
the apple-flavored fermented milk containing the natural green apple essence is simple in preparation method and suitable for industrial production, and the prepared fermented milk is good in taste and obvious in apple aroma, and the aroma is kept well in the storage process in the shelf life.
Detailed Description
The present invention is further illustrated by the following specific examples, which are to be construed as merely illustrative, and not limitative of the remainder of the disclosure.
Example 1 preparation method of apple-flavored fermented milk containing natural green apple essence
The preparation method of this embodiment includes the following steps performed in sequence:
firstly) preparation of the fungus powder
I) Preparation of streptococcus thermophilus JMCC16 bacterial powder: taking 1 count of streptococcus thermophilus JMCC16 frozen tubes (the specification of the frozen tubes is 1mL) from a strain frozen storage library, inoculating streptococcus thermophilus JMCC16 in the tubes to 0.1L of liquid MRS culture medium, and carrying out enrichment culture at 37 ℃ for 48h to obtain a first generation strain culture solution of streptococcus thermophilus JMCC 16;
taking 0.1L culture solution of the first generation strain of streptococcus thermophilus JMCC16, adding 0.9L skim milk, and carrying out proliferation culture at 37 ℃ for 16h to obtain culture solution of the second generation strain of streptococcus thermophilus JMCC 16;
taking 0.1L of streptococcus thermophilus JMCC16 second generation strain culture solution, adding 0.9L of skim milk, and carrying out proliferation culture at 37 ℃ for 16h to obtain streptococcus thermophilus JMCC16 bacterial solution;
the streptococcus thermophilus JMCC16 bacterial powder is prepared by preparing the bacterial liquid and then replacing the bacterial liquid by Hebei Yiran Biotechnology Limited;
II) preparation of Lactobacillus delbrueckii subspecies Bulgaria JMCC0018 bacterial powder: taking a 1M Lactobacillus delbrueckii subspecies Bulgaria JMCC0018 frozen tube (the specification of the frozen tube is 2mL), inoculating the Lactobacillus delbrueckii subspecies Bulgaria JMCC0018 in the frozen tube into 10mL of liquid MRS culture medium, and performing enrichment culture at 37 ℃ for 48h to obtain a first generation strain culture solution of Streptococcus thermophilus JMCC 16;
1mL of culture solution of the first generation strain of Lactobacillus delbrueckii subspecies JMCC0018 was centrifuged at 12000rpm for 2min, and then the supernatant was discarded and 1mL of physiological saline was resuspended. Centrifuging at 12000rpm for 2min, discarding supernatant, resuspending 1mL sterilized skimmed milk, adding 9mL skimmed milk, and performing proliferation culture at 37 deg.C for 16h to obtain culture solution of second generation strain of Lactobacillus delbrueckii subsp.bulgaricus JMCC 0018;
taking 10mL of Lactobacillus delbrueckii subspecies Bulgaria JMCC0018 second generation strain culture solution, adding 90mL of skim milk, and carrying out proliferation culture at 37 ℃ for 16h to obtain Lactobacillus delbrueckii subspecies Bulgaria JMCC0018 bacterial solution;
the lactobacillus delbrueckii subspecies JMCC0018 bacterial powder is prepared by the substitution of hebei Yiran biological technology limited company after preparing corresponding bacterial liquid;
III) Bifidobacterium animalis subsp lactis i797 bacterial powder is prepared by substituting Hibei Yiran biotechnology limited;
second) preparation of natural green apple juice and natural green apple essence
Squeezing 100kg of fresh green apple to obtain natural green apple juice, and distilling the natural green apple juice with a rotary evaporator under reduced pressure at a water bath temperature of 55 deg.C and a distillation time of 10min and a rotation speed of 40r/min to obtain natural green apple essence.
Thirdly) preparing the apple-flavored fermented milk containing the natural green apple essence
(1) Pretreatment of milk
Homogenizing cow milk under 15MPa at 65 deg.C, sterilizing at 95 deg.C for 300s, and cooling to 38 deg.C.
(2) Preparation of apple-flavored fermented milk
2000kg of cow milk is taken, 180g of white granulated sugar (serving as a sweetening agent) is taken to be mixed with 1kg of streptococcus thermophilus JMCC16 bacterial powder and 1g of Lactobacillus delbrueckii subsp bulgaricus JMCC0018 bacterial powder (constituting 1kg of starter bacterial powder), fermented for 24h at 42 ℃, cooled to 4 ℃, added with 0.4kg of natural green apple juice, 0.1kg of natural green apple essence and 0.02kg of animal bifidobacterium lactis strain i797 bacterial powder, stirred and mixed evenly, and then placed at 15 ℃ for 29 days for ripening to prepare the apple-flavored fermented milk containing the natural green apple essence, which is marked as R1.
Wherein the viable count of the starter bacteria powder is 1 × 109CFU/g; the viable count of Bifidobacterium animalis and Lactobacillus subsp.lactis i797 in the powder of Bifidobacterium lactis and Lactobacillus subsp.lactis i797 is 6 × 1010CFU/g。
Examples 2-6 preparation of fermented milk with apple flavor containing Natural Green apple essence
Examples 2 to 6 are methods of preparing apple-flavored fermented milk containing natural green apple essence, respectively, and the steps are substantially the same as those of example 1, except for the differences in the amounts and parameters of the raw materials, as detailed in table 1:
wherein the sweetener is at least one of white granulated sugar (numbered I), fructose-glucose syrup (numbered II), acesulfame potassium (numbered III), maltose (numbered IV) and xylitol (numbered IV).
Table 1 raw material usage and parameter summary table in apple flavored fermented milk containing natural green apple essence
The contents of other portions of examples 2 to 6 are the same as those of example 1.
Example 7 analysis of volatile phase chemical composition of Natural Green apple essence
And (3) analyzing the volatile phase chemical components of the natural green apple essence prepared in the second step of the example 1 by adopting a solid phase microextraction and gas chromatography-mass spectrometry combined method, sucking 3mL of the natural green apple essence, transferring the natural green apple essence into a 10mL clean sample bottle, adding 0.9g of NaCl, and detecting the sample under the conditions that the extraction temperature is 40 ℃ and the extraction time is 30 min.
And (3) obtaining a preliminary identification result through computer retrieval, comparing with a standard map library provided by a NIST2002 mass spectrum library, carrying out artificial map analysis according to the retention index, similarity analysis and molecular weight, selecting an identification result with a large matching degree, and finally determining the chemical components of the volatile phase in the natural green apple essence.
And performing semi-quantitative analysis by adopting an internal standard method, wherein an internal standard additive is 3-octanol, and the peak area corresponding to each aroma component is multiplied by the ratio of the content of the added internal standard substance in the sample to the corresponding peak area of the internal standard substance, so as to calculate the relative content of each aroma component.
Relative aroma component content (mg/mL) ═ peak area x corresponding to each component (internal standard substance mass concentration)/(internal standard substance peak area)
The natural green apple essence volatile phase chemical components obtained by analysis are as follows:
ethanol (0.1582mg/mL), 1-butanol (0.4161mg/mL), 2-methylbutanol (0.7242mg/mL), amyl formate (0.02mg/mL), hexanal (0.0322mg/mL), hexanol (1.3743mg/mL), trans-2-hexen-1-ol (0.1458mg/mL), isoamyl acetate (0.0040mg/mL), trans-2-hexenal (0.0329mg/mL), 2, 4-trimethyl-1, 3-pentanediol diisobutyrate (0.2144mg/mL), and 7-methyleneazulen-6-ol (0.0117 mg/mL).
Example 8 sensory testing of apple-flavored fermented milks prepared with different starter powders
Preparation of apple-flavored fermented milk A1-A6: 2000g of cow milk (homogenized and sterilized), 180g of white granulated sugar and 1g of starter bacteria powder are taken, mixed uniformly, fermented at 42 ℃ for 24 hours, cooled to 4 ℃, added with 0.4g of natural green apple juice, 0.1g of natural green apple essence and 0.02g of bifidobacterium animalis subsp lactis i797 bacteria powder, stirred, mixed uniformly, placed at 15 ℃ for 29 days and then cooked to prepare the apple-flavored fermented milk, which is marked as A1-A6 in sequence, and the specific preparation method has the same process parameters as the example 1.
This example was conducted on trial drinking tests of apple-flavored fermented milks R1-R6 prepared in examples 1-6 and apple-flavored fermented milks A1-A6 prepared using 6 kinds of fermentation strains, respectively.
This test drink discloses that 15 professional dairy tasters were recruited to taste apple flavored fermented milks R1-R6 and a1-a6, and the flavors of the fermented milks were scored according to the sensory test evaluation criteria of table 3, with the results shown in table 4:
table 3 sensory test evaluation criteria table for apple-flavored fermented milk
TABLE 4 sensory test results on apple-flavored fermented milks prepared with different starter powders
As can be seen from table 4, the whole preference of the apple-flavored fermented milk with numbers a1, a6 and R1-R6 is better (above 7 min), the apple aroma and the fermented milk aroma are obvious and the off-flavor is smaller, especially the whole preference of the apple-flavored fermented milk with numbers R1-R6 is higher than that of the apple-flavored fermented milk with one of lactobacillus delbrueckii subsp bulgaricus or streptococcus thermophilus alone, which indicates that streptococcus thermophilus JMCC16 and lactobacillus delbrueckii subsp JMCC0018 have weak digestion and decomposition abilities of organic substances in natural green apple juice or natural green apple essence to generate apple flavor, thereby inhibiting the reduction of the aroma or generation of apple putrefactive odor during the storage of the fermented milk, and the two are synergistic and better than that of one strain is used alone.
The information on the fermentation strains used in this example A1-A6 is as follows:
streptococcus thermophilus JMCC16(Streptococcus thermophiles JMCC16) is separated and screened from traditional fermented dairy products in Mongolia in China, and the strain is preserved in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms at 11 month and 16 month 2015 with the preservation number of CGMCC No.11672, which is disclosed in an online patent application document with the application number of 201910644913. X.
Streptococcus thermophilus JMCC0024(Streptococcus thermophilus JMCC0024) is separated from Gansu traditional fermented milk and screened, and is stored in the common microorganism center of China Committee for culture Collection of microorganisms, the storage address is No. 3 of No.1 Siro of Beijing facing yang district, the storage date is 12 months and 14 days in 2018, and the storage number is CGMCC No. 16901; it is disclosed in the on-line patent application No. 201910344674.6.
Streptococcus thermophilus JMCC0028(Streptococcus thermophilus JMCC0028) the strain is preserved in China general microbiological culture Collection center (CGMCC NO. 19073) 12 and 3 months in 2019, and the preservation number is CGMCC NO.19073, which is applied for protection in the patent document with the application number of 2020113446552.
Streptococcus thermophilus JMCC0029(Streptococcus thermophilus JMCC0029) the strain is preserved in China general microbiological culture Collection center (CGMCC NO. 19074) 12.3.2019, and the preservation number is CGMCC NO.19074, which is applied for protection in the patent document with the application number of 2020115261758.
Streptococcus thermophilus JMCC0030(Streptococcus thermophilus JMCC0030) is separated and screened from Xinjiang traditional fermentation samples, and the strain is preserved in China general microbiological culture Collection center (CGMCC No. 19075) 12 and 3 months in 2019 with the preservation number of CGMCC NO.19075, which is applied for protection in patent document with the application number of 202011344643X.
Lactobacillus delbrueckii subspecies JMCC0018(Lactobacillus delbrueckii subsp. bulbgaricus JMCC0018) is separated and screened from traditional fermented dairy products in Tibet of China, and the strain is preserved in China general microbiological culture collection center in 7-14 th month in 2017, with the preservation number of CGMCC No.14425, which is disclosed in patent document with the patent number of 201711359750.8.
Example 9 sensory testing of apple-flavoured fermented milks prepared with post-fermentation addition of different probiotic strains
Preparation of apple-flavored fermented milk B1-B3: the process parameters of the specific preparation method are about the same as those of the example 1, and the difference is that no bifidobacterium animalis subsp lactis i797 bacterial powder is added after fermentation, other probiotic bacterial powder with the same quantity is added instead, the specific bacterial powder is shown in table 5, and the apple-flavored fermented milk is prepared and sequentially marked as B1-B3;
this example separately performed a trial drink test on the apple-flavored fermented milk R1 prepared in example 7 and the apple-flavored fermented milk B1-B3 prepared by adding 3 different probiotic strains after fermentation.
This test drink discloses that 15 professional dairy tasters were recruited to taste apple flavored fermented milks R1 and B1-B3, and the flavors of the fermented milks were scored according to the sensory test evaluation criteria of table 3, with the results shown in table 5:
TABLE 5 sensory test results on apple-flavored fermented milks prepared with post-fermentation addition of different probiotic strains
As can be seen from Table 5, the apple-flavored fermented milk R1 containing the natural green apple essence has the advantages of excellent mouthfeel and flavor, obvious apple aroma and fermented milk aroma and small peculiar smell, and is suitable for common consumers to eat, and the added bifidobacterium animalis subsp.lactis I797 has better compatibility with the natural green apple essence generating the apple flavor than other probiotics, so that the apple aroma is weakened or the apple putrefactive smell is generated in the storage process of the fermented milk.
The information on the fermentation strains employed in this example B1-B3 is as follows:
the Lactobacillus paracasei N1115(Lactobacillus paracasei N1115) used in the invention has been preserved in 17.3.2011 in China general microbiological culture Collection center of China Committee for culture Collection, No. 3, North Chen Lu No.1 Hospital, Tokyo, Japan, with the preservation number: CGMCC No.4691, which is disclosed in the Chinese invention patent with the patent number of 201110357058.8 for the first time.
Lactobacillus rhamnosus X253(Lactobacillus rhamnous X253) is separated and screened from traditional fermented dairy products in Xinjiang in China, and the strain is preserved in the China general microbiological culture collection center in 20 months and 8 months in 2019 with the preservation number of CGMCC No.18404, and is disclosed for the first time in an online patent application document with the application number of 202010258772.0.
Lactobacillus plantarum N3117(Lactobacillus plantarum N3117), which was deposited at 5 days 12/2014 at the China general microbiological culture Collection center, China Committee for culture Collection of microorganisms, No. 3, school Xilu No.1, North Cheng, the Yangtze district, Beijing, with the deposit number: CGMCC No.10133, which is disclosed in the Chinese invention patent with the patent number of 201510936243.0 for the first time.
Example 10 sensory testing of two apple-flavored fermented milks after storage
In this example, trial drinking tests were carried out on the apple-flavored fermented milk R1 prepared in example 7 and the above apple-flavored fermented milk B1, respectively.
This trial drink test disclosed that 15 professional dairy tasters were recruited to taste the apple flavored fermented milk R1 and B1 produced on the same day, once every 7 days, and the flavor of the fermented milk was scored according to the sensory test evaluation criteria of table 3, and the scoring results were recorded as shown in table 6:
TABLE 6 organoleptic test results of two apple-flavored fermented milks after storage
As can be seen from table 6, the apple-flavored fermented milk R1 containing the natural green apple essence of the present invention has superior mouthfeel and flavor, and compared with the apple-flavored fermented milk B1, the apple aroma and the fermented milk aroma during storage are significant and have less off-flavor, the preference is more than 6, the apple aroma can still maintain a significant level, and the off-flavor is slightly acceptable.
In conclusion, the probiotic combination proportion of the apple-flavored fermented milk containing the natural green apple essence is reasonable, and the prepared apple-flavored fermented milk has good apple flavor, small peculiar smell and high liking degree in a long-term storage process.
It should be noted that the above-mentioned embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in other forms, and any person skilled in the art may use the above-mentioned technical content as a teaching to make changes or modifications to the equivalent embodiments with equivalent changes, but all those simple changes, equivalent changes and modifications made to the above-mentioned embodiments without departing from the technical spirit of the present invention, and still all those embodiments are within the scope of the present invention as claimed in the claims.
Claims (8)
1. The apple-flavored fermented milk containing natural green apple essence is characterized in that the raw materials for preparing the effective components comprise the following components in parts by weight: 1800 portions of cow milk, 2200 portions of sweetening agent, 0.14 to 0.18 portion of leavening agent bacterial powder, 0.1 to 1 portion of bifidobacterium animalis subspecies lactis i797 bacterial powder, 0.2 to 0.4 portion of natural green apple juice and 0.001 to 0.1 portion of natural green apple essence;
the viable count of the starter bacteria powder is 1 × 109-1×1011CFU/g, wherein the ratio of the viable count of the streptococcus thermophilus JMCC16 to the viable count of the lactobacillus delbrueckii subspecies jMCC0018 is 1000-10000: 1;
the viable count of bifidobacterium animalis subsp lactis i797 in the bifidobacterium animalis subsp lactis i797 powder is 3 multiplied by 109-6×1011CFU/g。
2. The apple-flavored fermented milk containing natural green apple essence according to claim 1, wherein the sweetener is at least one of white granulated sugar, fructose corn syrup, acesulfame potassium, maltose and xylitol.
3. The apple-flavored fermented milk containing natural green apple essence according to claim 1, wherein the natural green apple essence is obtained by squeezing green apples and distilling the obtained natural green apple juice under reduced pressure.
4. The apple-flavored fermented milk containing natural green apple essence according to claim 3, wherein the reduced pressure distillation time is 10-15min, the rotation speed is 40-50r/min, and the water bath temperature is 55-62 ℃.
5. The apple-flavored fermented milk containing natural green apple essence according to any one of claims 1 to 3, wherein the milk is prepared by homogenizing, sterilizing and cooling.
6. The apple-flavored fermented milk containing natural green apple essence according to claim 5, wherein the temperature of homogenization is 62-68 ℃, and the pressure is 13-18 MPa; and the temperature is reduced to 35-40 ℃.
7. The preparation method of the fermented milk with apple flavor containing natural green apple essence, according to any one of claims 1 to 6, is characterized in that cow milk, white granulated sugar, streptococcus thermophilus JMCC16 bacterial powder and Lactobacillus delbrueckii subsp.bulgaricus JMCC0018 bacterial powder are mixed uniformly, fermented and cooled, then natural green apple juice, natural green apple essence and Bifidobacterium animalis subsp.i 797 bacterial powder are added and mixed uniformly, and after-ripening is carried out, the fermented milk with apple flavor is obtained.
8. The method for preparing the fermented milk with apple flavor containing natural green apple essence according to claim 7, wherein the fermentation temperature is 39-44 ℃ and the fermentation time is 23-25 h; the cooling is carried out to ensure that the temperature is 3-5 ℃; the after-ripening is carried out by standing at 13-17 deg.C for 28-32 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110388874.9A CN113100293A (en) | 2021-04-12 | 2021-04-12 | Apple-flavored fermented milk containing natural green apple essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110388874.9A CN113100293A (en) | 2021-04-12 | 2021-04-12 | Apple-flavored fermented milk containing natural green apple essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113100293A true CN113100293A (en) | 2021-07-13 |
Family
ID=76716004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110388874.9A Pending CN113100293A (en) | 2021-04-12 | 2021-04-12 | Apple-flavored fermented milk containing natural green apple essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113100293A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326932A (en) * | 2008-07-30 | 2008-12-24 | 石家庄三鹿乳品有限公司 | Red date fermentation dairy food and method for making same |
| CN103349073A (en) * | 2013-06-14 | 2013-10-16 | 扬州市扬大康源乳业有限公司 | Probiotics fruit juice yoghurt and production method thereof |
| CN107974420A (en) * | 2017-12-17 | 2018-05-01 | 石家庄君乐宝乳业有限公司 | Lactobacillus bulgaricus JMCC0018, its isolation and purification method and the application of high yield acetaldehyde |
| CN109536406A (en) * | 2018-12-06 | 2019-03-29 | 石家庄君乐宝乳业有限公司 | Streptococcus thermophilus JMCC16, isolation and purification method and the application being acidified after weak |
| CN111484957A (en) * | 2019-12-11 | 2020-08-04 | 石家庄君乐宝乳业有限公司 | Bifidobacterium animalis subsp lactis i797, and separation and purification method and application thereof |
-
2021
- 2021-04-12 CN CN202110388874.9A patent/CN113100293A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326932A (en) * | 2008-07-30 | 2008-12-24 | 石家庄三鹿乳品有限公司 | Red date fermentation dairy food and method for making same |
| CN103349073A (en) * | 2013-06-14 | 2013-10-16 | 扬州市扬大康源乳业有限公司 | Probiotics fruit juice yoghurt and production method thereof |
| CN107974420A (en) * | 2017-12-17 | 2018-05-01 | 石家庄君乐宝乳业有限公司 | Lactobacillus bulgaricus JMCC0018, its isolation and purification method and the application of high yield acetaldehyde |
| CN109536406A (en) * | 2018-12-06 | 2019-03-29 | 石家庄君乐宝乳业有限公司 | Streptococcus thermophilus JMCC16, isolation and purification method and the application being acidified after weak |
| CN111484957A (en) * | 2019-12-11 | 2020-08-04 | 石家庄君乐宝乳业有限公司 | Bifidobacterium animalis subsp lactis i797, and separation and purification method and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘颖平;任勇进;: "高倍浓缩天然苹果香精质量评价指标的测定与分析", 陕西农业科学, no. 05, pages 86 - 88 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4702923A (en) | Lyophilized kefir yoghurt health food | |
| CN107198076B (en) | Bacillus coagulans probiotic normal-temperature live bacterium beverage and preparation method thereof | |
| CN101262776B (en) | Fermented food products containing probiotic strains, and method for preparing same | |
| KR20010029649A (en) | Fermented milks and their production processes | |
| CN106261363A (en) | A kind of probiotic bacteria fruit and vegerable enzyme beverage and preparation method thereof | |
| CN106212674A (en) | A kind of Yoghourt fermentation mix bacterium agent | |
| CN110301565B (en) | Fermented fruit and vegetable juice and preparation method thereof | |
| WO2017018440A1 (en) | Lactobacillus composition, fermented milk and production method therefor, and fermented milk production kit | |
| CN103315061B (en) | Active lactobacillus beverage preparation method and active lactobacillus beverage prepared therethrough | |
| CN110881596A (en) | Live bacterial type fermented fruit and vegetable juice and preparation method thereof | |
| CN116590191A (en) | Lactobacillus plantarum and application thereof in preparation of dairy products | |
| Macedo et al. | Production and shelf‐life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures of Lactobacillus casei ssp. shirota and Bi‐fidobacterium adolescentis | |
| CN112616932A (en) | Goat milk tablet for protecting oral health and preparation method thereof | |
| WO2001030167A1 (en) | Fermented foods containing bifidobacterium | |
| Mukisa et al. | Proximate composition, acceptability and stability of probiotic dairy yoghurt containing cooking banana/matooke puree and Lactobacillus rhamnosus yoba. | |
| CN113100293A (en) | Apple-flavored fermented milk containing natural green apple essence and preparation method thereof | |
| CN109810917A (en) | Lactobacillus salivarius and its application | |
| CN108741038A (en) | A kind of ferment fruit slice and preparation method | |
| KR20160025080A (en) | Manufacturing Method for Tarak Using Milk and Maggolli and Organic Acid | |
| CN111484956B (en) | Probiotic starter and preparation method of yoghurt | |
| Buran et al. | Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin | |
| CN112760244A (en) | Hangover-alleviating probiotic fruit and vegetable freeze-dried powder and preparation method thereof | |
| CN110574847A (en) | Active fruit juice and preparation method thereof | |
| KR20220008310A (en) | Method for manufacturing milk and dairy supplements with unique fatty acid composition by restoring symbiotic natural microbiota | |
| CN107996706A (en) | A kind of acidified milk rich in bifidobacterium breve and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 050000 No. 68 stone Copper Road, Hebei, Shijiazhuang Applicant after: JUNLEBAO Dairy Group Co.,Ltd. Address before: 050000 No. 68 stone Copper Road, Hebei, Shijiazhuang Applicant before: THE SHIJIAZHUANG JUNLEBAO DAIRY Co.,Ltd. |
|
| CB02 | Change of applicant information |
Country or region after: China Address after: 050000 No. 68 stone Copper Road, Hebei, Shijiazhuang Applicant after: Junlebao Dairy Group Co.,Ltd. Address before: 050000 No. 68 stone Copper Road, Hebei, Shijiazhuang Applicant before: JUNLEBAO Dairy Group Co.,Ltd. Country or region before: China |