CN1240586A - Process for preparing sour milk containing high content of bifidobacterium - Google Patents
Process for preparing sour milk containing high content of bifidobacterium Download PDFInfo
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- CN1240586A CN1240586A CN 98102697 CN98102697A CN1240586A CN 1240586 A CN1240586 A CN 1240586A CN 98102697 CN98102697 CN 98102697 CN 98102697 A CN98102697 A CN 98102697A CN 1240586 A CN1240586 A CN 1240586A
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Abstract
A sour milk containing high-content Bifidobacterium is prepared from fresh milk, granular white sugar and antiseptic through addition of culture cultured in advance with fresh milk, Bifidobacterium, yoghourt bacillus and thermophilous streptococcus and fermentation in a certain condition. Its advantages are high nutritive value, great number of living Bifidobacteria (up to 1x10 to the power 6/g) and high reproduction and survical rates of Bifidobacteria.
Description
The invention belongs to the yoghurt that using microbe is handled, the yoghurt of more specifically saying so and making with Bifidobacterium, Bulgarian Lactobacillus and streptococcus thermophilus fermentation.
As everyone knows, yoghurt is moderately sour and sweet not only, and delicate fragrance is pleasant, and nutritious, human body there is the good health care effect, the useful longevity of long-term drinking is to be subjected to people to like that health drink is arranged, and relevant sour milk aspect data is a lot, and many patent applied fors, as publication number is the 1141125A patent application, mixes with cow's milk by sea-tangle, connects a kind of " lactobacillus kelp milk beverage " that lactic acid bacteria is fermented and makes.
The purpose of this invention is to provide a kind of high sour milk that contains Bifidobacterium and preparation method thereof.
Main technical schemes of the present invention: be in comprising fresh cow milk, white granulated sugar, anticorrisive agent batching, to add in advance to cultivate the bacterial classification that obtains with the mixed fermentation of fresh milk and Bifidobacterium and Bulgarian Lactobacillus and streptococcus thermophilus, the product that fermentation under certain condition makes.
The present invention's composition of preparing burden: in the fresh milk of 1000L, contain white granulated sugar 50-100kg, bacterial classification 10-50kg, anticorrisive agent 0.3-0.5kg.Can also add an amount of thickener, essence in the batching.
Described milk can also add 110-140kg evaporated milk powder with milk powder and demineralized water preparation in the 1000L demineralized water.
Described anticorrisive agent comprises potassium sorbate or sodium benzoate.
It is 1: 1: 1 by Bifidobacterium, Bulgarian Lactobacillus and streptococcus thermophilus volume ratio in the described bacterial classification.
Sour milk of the present invention is concrete preparation method may further comprise the steps:
(1) preparation bacterial classification:
(a) preparation of A bacterial classification: milk makes bacterial classification A at the inoculating bifidobacterium of 30-40 ℃ of 110-115 ℃ of down sterilization 15-30 minute → be cooled to → the connect 1-6% of milk volume → cultivated 12-36 hour at 35-40 ℃ of bottom fermentation;
(b) preparation of B bacterial classification: milk is in 110-115 ℃ of down sterilization 15-30 minute → be cooled to 40-50 ℃, press the Mixed Microbes of the 1-6% inoculation Bulgarian Lactobacillus and the streptococcus thermophilus of milk volume → 40-45 ℃ of bottom fermentation cultivation 2-6 hour, make bacterial classification B.
(2) preparation yoghurt:
Fresh milk is removed by filter impurity, store after being cooled to 4 ℃, add white granulated sugar, anticorrisive agent homogeneous under 16-25Mpa during preparation therein, in 120-135 ℃ of following sterilization 3-5 second or 85-95 ℃ following sterilization 10-25 minute, add bacterial classification A and B after cooling off 40-50 ℃, at 40-45 ℃ of bottom fermentation 2-6 hour, 70 ± 10 ° of T of control acidity, refrigerate 8-24 hour down at 2-8 ℃ at last, promptly obtain required product.
Major advantage of the present invention: the present invention is owing to the Bifidobacterium, Bulgarian Lactobacillus and the streptococcus thermophilus that add in ordinary fresh milk the human body beneficial, by suitable preparation technology, make the bifidobacteria viable bacteria number in the sour milk of the present invention keep higher level, can reach 1 * 10
6Individual/the g product, Bifidobacterium has many important physical functions to human body, as helping synthetic vitamin in the body, promotes the absorption of iron, calcium, anti-ageing, anti-sudden change, improve gastrointestinal function etc., Bifidobacterium can breed in product and survive preferably simultaneously, and therefore sour milk of the present invention has better nutritivity value, help human body to replenish the Bifidobacterium number, promote health.It is a kind of everybody all suitable health drink.
Further specify characteristics of the present invention below by example.
Example 1
The batching that this example is used: fresh milk 1000L, white granulated sugar 55kg, bacterial classification 20kg (wherein the ratio of the addition of Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus is 1: 1: 1), potassium sorbate 0.4kg.Preparation process: fresh milk filtering and impurity removing matter → be cooled to stored for 4 ℃ add 45 ℃ of other batching → 20Mpa homogeneous → 120 ℃ following sterilizations 5 seconds → be cooled to → add bacterial classification A and B → can → 42 ℃ of bottom fermentations 4 hours, 70 ± 10 ° of T of control acidity refrigerate 20 hours → finished product of after-ripening down at 6 ℃.
The preparation of bacterial classification A: 37 ℃ of fresh milk → 115 ℃ sterilizations 15 minutes down → be chilled to → by 2% inoculating bifidobacterium → made bacterial classification A in 24 hours 37 ℃ of fermented and cultured.
The preparation of bacterial classification B: 43 ℃ of fresh milk → 115 ℃ sterilizations 15 minutes → be chilled to → by the Mixed Microbes of 2% inoculation Bulgarian Lactobacillus and streptococcus thermophilus →, make bacterial classification B 42 ℃ of fermented and cultured 4 hours.
Example 2
The batching that this example is used: evaporated milk powder 120kg, white granulated sugar 75kg, bacterial classification 45kg, Sodium Benzoate 0.4kg.Preparation process: the milk filtering and impurity removing matter of preparation → be cooled to 4 ℃ → above-mentioned raw materials to prepare with demineralized water, 3 seconds of homogeneous under constant volume 1000L → 25Mpa → 135 ℃ sterilization, → be cooled to 50 ℃ → add bacterial classification A and B → can → 40 ℃ of bottom fermentations 3 hours, 70 ± 10 ° of T → 4 of control acidity are 10 hours → finished product of refrigeration ℃ down.
The preparation of bacterial classification A: 40 ℃ of fresh milk → 110 ℃ sterilizations 25 minutes → be cooled to are by 5% inoculating bifidobacterium → 35 ℃ of bottom fermentations 35 hours, make bacterial classification A.
The preparation of bacterial classification B: 45 ℃ of fresh milk → 110 ℃ sterilizations 30 minutes → be cooled to →, make bacterial classification B by the Mixed Microbes of 5% inoculation Bulgarian Lactobacillus and streptococcus thermophilus → cultivated 5 hours at 40 ℃ of bottom fermentations.
Claims (5)
1. one kind high method for preparing sour milk that contains Bifidobacterium, its characteristics are: used batching comprises milk 1000L or evaporated milk powder 110-140kg, white granulated sugar 50-100kg, bacterial classification 10-50kg, anticorrisive agent 0.3-0.5kg, Bifidobacterium in the bacterial classification: Bulgarian Lactobacillus and streptococcus thermophilus were than 1: 1: 1, concrete preparation process: fresh milk is filtered, be cooled to 4 ± 2 ℃ of storages, add white granulated sugar during batching, anticorrisive agent or the evaporated milk powder that dissolves with demineralized water, white granulated sugar and anticorrisive agent, homogeneous was in 120-135 ℃ of following sterilization 3-5 second or 85-95 ℃ following sterilization 10-25 minute under 16-25Mpa, add bacterial classification A and B after being cooled to 40-50 ℃, at 35-50 ℃ of bottom fermentation 2-6 hour, control 70 ± 10 ° of T of its acidity, promptly obtained required product in 8-24 hour 2-8 ℃ of refrigeration at last.
2. method in accordance with the method for claim 1 is characterized in that described milk comprises the milk of fresh milk or the preparation of evaporated milk powder, during with the evaporated milk powder, adds 110-140kg milk powder in the 1000L demineralized water.
3. in accordance with the method for claim 1, it is characterized in that described anticorrisive agent comprises potassium sorbate or Sodium Benzoate.
4. the preparation process that it is characterized in that in accordance with the method for claim 1, described bacterial classification A: milk is cultivated in 30-40 ℃ of 110-115 ℃ of down sterilization 15-30 minute → be chilled to → by 1-6% inoculating bifidobacterium → 35-45 ℃ of bottom fermentation of milk volume and can be made in 12-36 hour.
5. in accordance with the method for claim 1, it is characterized in that described bacterial classification B preparation process: milk is in 110-115 ℃ of down sterilization 15-30 minute → be cooled to 40-50 ℃, cultivates by the Mixed Microbes of the 1-6% inoculation Bulgarian Lactobacillus and the streptococcus thermophilus of milk volume → at 40-45 ℃ of bottom fermentation can make in 2-6 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98102697 CN1240586A (en) | 1998-07-02 | 1998-07-02 | Process for preparing sour milk containing high content of bifidobacterium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98102697 CN1240586A (en) | 1998-07-02 | 1998-07-02 | Process for preparing sour milk containing high content of bifidobacterium |
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| CN1240586A true CN1240586A (en) | 2000-01-12 |
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| CN 98102697 Pending CN1240586A (en) | 1998-07-02 | 1998-07-02 | Process for preparing sour milk containing high content of bifidobacterium |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715816A (en) * | 2009-11-18 | 2010-06-02 | 内蒙古伊利实业集团股份有限公司 | Fermented milk containing probiotics, production method thereof and application thereof |
| CN101180989B (en) * | 2007-12-04 | 2011-11-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Viable bacteria sour milk and preparation method thereof |
| CN102669268A (en) * | 2012-06-05 | 2012-09-19 | 光明乳业股份有限公司 | Additive-free yogurt and preparation method thereof |
| CN108576220A (en) * | 2018-02-06 | 2018-09-28 | 佛山科学技术学院 | Harvest the preparation method of Yoghourt in a kind of hilllock |
-
1998
- 1998-07-02 CN CN 98102697 patent/CN1240586A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101180989B (en) * | 2007-12-04 | 2011-11-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Viable bacteria sour milk and preparation method thereof |
| CN101715816A (en) * | 2009-11-18 | 2010-06-02 | 内蒙古伊利实业集团股份有限公司 | Fermented milk containing probiotics, production method thereof and application thereof |
| CN102669268A (en) * | 2012-06-05 | 2012-09-19 | 光明乳业股份有限公司 | Additive-free yogurt and preparation method thereof |
| CN102669268B (en) * | 2012-06-05 | 2013-09-04 | 光明乳业股份有限公司 | Additive-free yogurt and preparation method thereof |
| CN108576220A (en) * | 2018-02-06 | 2018-09-28 | 佛山科学技术学院 | Harvest the preparation method of Yoghourt in a kind of hilllock |
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