Title:
A METHOD FOR PREPARING AMBIENT-STABLE DIRECT-ACIDIFIED MILK BEVERAGE WITH HIGH COUNTS OF VIABLE LACTIC ACID BACTERIA
Document Type and Number:
WIPO Patent Application WO/2008/116355
Kind Code:
A1
Abstract:
A method for preparing ambient-stable direct-acidified milk beverage with
high counts of viable lactic acid bacteria comprises the following steps: prepare
and sterilize acidic milk, then inoculate Lactobacillus rhamnosus
ATCC 53103 and suitable optimal ingredient. Obtained milk beverage has longer
shelf time and higher viable cell counts than those of normal fermented milk drink
when keeping at room temperature.
Inventors:
LING HAIBO (CN)
Application Number:
PCT/CN2007/002035
Publication Date:
October 02, 2008
Filing Date:
June 29, 2007
Export Citation:
Assignee:
BEIJING FERMENT BIO TECH COM L (CN)
LING HAIBO (CN)
LING HAIBO (CN)
International Classes:
A23C9/13; A23C9/123; C12N1/20; C12R1/225
Foreign References:
| JP2007028920A | 2007-02-08 | |||
| CN1097095A | 1995-01-11 | |||
| CN1899053A | 2007-01-24 | |||
| CN1129522A | 1996-08-28 |
Other References:
SODINI I. ET AL.: "Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing", J. DAIRY SCI., vol. 85, 2002, pages 2479 - 2488
SA XU ET AL.: "Effect of inoculation level of Lactobacillus rhamnosus and yogurt cultures on conjugated linoleic acid content and quality attributes of fermented milk products", JOURNAL OF FOOD SCIENCE, vol. 71, no. 4, 2006, pages C275 - C280
WANG L.: "Study on the lactobacillus drinking", GUANGZHOU FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 3, 2002, pages 19, 25 - 26
QIANG CHENG ET AL.: "The functional properties of lactobacillus rhamnosus GG and its application in the future", FOOD SCIENCE AND TECHNOLOGY, no. 9, 2005, pages 2479 - 2488
TIAN JINQIANG AND GUAN ZHONGBO: "Research on the requirements for the sourness in a formulated acidic milk-containing beverage and the main factors influencing the taste", BEVERAGE INDUSTRY, vol. 3, no. 5, May 2005 (2005-05-01), pages 16 - 18
SA XU ET AL.: "Effect of inoculation level of Lactobacillus rhamnosus and yogurt cultures on conjugated linoleic acid content and quality attributes of fermented milk products", JOURNAL OF FOOD SCIENCE, vol. 71, no. 4, 2006, pages C275 - C280
WANG L.: "Study on the lactobacillus drinking", GUANGZHOU FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 3, 2002, pages 19, 25 - 26
QIANG CHENG ET AL.: "The functional properties of lactobacillus rhamnosus GG and its application in the future", FOOD SCIENCE AND TECHNOLOGY, no. 9, 2005, pages 2479 - 2488
TIAN JINQIANG AND GUAN ZHONGBO: "Research on the requirements for the sourness in a formulated acidic milk-containing beverage and the main factors influencing the taste", BEVERAGE INDUSTRY, vol. 3, no. 5, May 2005 (2005-05-01), pages 16 - 18
Attorney, Agent or Firm:
DEHENG LAW OFFICES (Yang12th Floor Tower B Focus Palace no.19 JinRong Jie,Xicheng District, Beijing 2, CN)
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