CN108902309A - 一种二次发酵脱除乳糖的活菌型无糖酸奶的制备方法 - Google Patents
一种二次发酵脱除乳糖的活菌型无糖酸奶的制备方法 Download PDFInfo
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- 229920002472 Starch Polymers 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
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Classifications
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- 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
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
Description
乳糖(%) | 蛋白质(%) | 鲜乳脂(%) | 灰份(%) | 水份(%) |
4.5 | 3.0 | 3.4 | 0.7 | 88.4 |
生鲜牛乳 | 酪蛋白富集体 | 鲜乳脂 | 排出乳清 |
1000kg | 35kg | 40kg | 925kg |
酪蛋白 | 乳糖 | 水份 |
74.28% | 1.16% | 24.56% |
乳脂 | 酪蛋白 |
85% | 15% |
乳清蛋白 | 脂肪 | 乳糖 | 灰份 | 水份 |
80% | 4% | 8% | 4% | 4% |
样品 | 乳糖(g/100ml) | 蛋白质(g/100ml) | 脂肪(g/100ml) |
实施例1 | 0.45 | 4.3 | 1.0 |
实施例2 | 0.42 | 4.5 | 3.7 |
实施例3 | 0.48 | 4.4 | 2.5 |
Claims (10)
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109452368A (zh) * | 2018-12-24 | 2019-03-12 | 广西壮族自治区农业科学院农产品加工研究所 | 一种凝固型香蕉酸奶及其制备方法 |
CN111869745A (zh) * | 2020-07-30 | 2020-11-03 | 内蒙古牧名食品有限责任公司 | 一种发酵型乳清饮料的制作工艺 |
CN112568290A (zh) * | 2020-12-08 | 2021-03-30 | 青海旭美食品有限公司 | 一种冻干酸奶花的制作方法 |
CN113854354A (zh) * | 2021-06-17 | 2021-12-31 | 集美大学 | 一种富含蜜柚纤维的低乳糖乳制品的制备方法 |
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CN102870877A (zh) * | 2012-10-17 | 2013-01-16 | 石家庄君乐宝乳业有限公司 | 低乳糖发酵乳制品的制备方法 |
CN103431042A (zh) * | 2013-08-28 | 2013-12-11 | 光明乳业股份有限公司 | 发酵乳基料、脱乳清风味发酵乳、原料组合物及制备方法 |
CN104222270A (zh) * | 2014-09-23 | 2014-12-24 | 内蒙古伊利实业集团股份有限公司 | 一种无乳糖发酵乳制品的制备方法 |
CN107580454A (zh) * | 2015-05-07 | 2018-01-12 | 热尔韦·达诺尼公司 | 脱乳清发酵乳制品的制备 |
US20180125085A1 (en) * | 2015-01-27 | 2018-05-10 | Dupont Nutrition Biosciences Aps | A method of making a fermented dairy product |
-
2018
- 2018-07-02 CN CN201810712428.7A patent/CN108902309A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102870877A (zh) * | 2012-10-17 | 2013-01-16 | 石家庄君乐宝乳业有限公司 | 低乳糖发酵乳制品的制备方法 |
CN103431042A (zh) * | 2013-08-28 | 2013-12-11 | 光明乳业股份有限公司 | 发酵乳基料、脱乳清风味发酵乳、原料组合物及制备方法 |
CN104222270A (zh) * | 2014-09-23 | 2014-12-24 | 内蒙古伊利实业集团股份有限公司 | 一种无乳糖发酵乳制品的制备方法 |
US20180125085A1 (en) * | 2015-01-27 | 2018-05-10 | Dupont Nutrition Biosciences Aps | A method of making a fermented dairy product |
CN107580454A (zh) * | 2015-05-07 | 2018-01-12 | 热尔韦·达诺尼公司 | 脱乳清发酵乳制品的制备 |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109452368A (zh) * | 2018-12-24 | 2019-03-12 | 广西壮族自治区农业科学院农产品加工研究所 | 一种凝固型香蕉酸奶及其制备方法 |
CN111869745A (zh) * | 2020-07-30 | 2020-11-03 | 内蒙古牧名食品有限责任公司 | 一种发酵型乳清饮料的制作工艺 |
CN112568290A (zh) * | 2020-12-08 | 2021-03-30 | 青海旭美食品有限公司 | 一种冻干酸奶花的制作方法 |
CN113854354A (zh) * | 2021-06-17 | 2021-12-31 | 集美大学 | 一种富含蜜柚纤维的低乳糖乳制品的制备方法 |
CN113854354B (zh) * | 2021-06-17 | 2024-02-20 | 集美大学 | 一种富含蜜柚纤维的低乳糖乳制品的制备方法 |
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