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发明公开
CN103636779A 一种功能性发酵乳及其制备方法 无效 - 撤回

一种功能性发酵乳及其制备方法
摘要：
本发明涉及一种功能性发酵乳，利用自主分离出的功能乳酸菌株：嗜酸乳杆菌L.acidophilus La65、植物乳杆菌L.plantarum Lp02和类干酪乳杆菌L.paracasei Lpc07。植物乳杆菌：嗜酸乳杆菌：类干酪乳杆菌的质量比为4∶3∶3，接种量2％～5％(质量浓度)，发酵温度35～38℃，发酵时间5～7h。得到的发酵乳中乳酸菌活菌数≥3×109CFU／ml。本发明将保健功能乳酸菌引入酸乳制品，从而实现发酵乳中的功能菌株在肠道内定植，能更大程度地发挥其健胃整肠、增强免疫力，抗氧化等作用。
摘要（英）：

The invention relates to functional fermented milk. The lactic acid bacteria viable count of the fermented milk obtained by utilizing automatically-separated functional lactic acid bacteria strains: L.acidophilus La65, L.plantarum Lp02 and L.paracasei Lpc07 is more than or equal to 3*10<9> CFU/ml, wherein the mass ratio of the L.plantarum Lp02, the L.acidophilus La65 and the L.paracasei Lpc07 is 4:3:3, the inoculation amount is 2%-5%(mass concentration), the fermentation temperature is 35-38 DEG C, and the fermentation time is 5-7 hours. According to the invention, health-care functional lactic acid bacteria is introduced into an acid milk product, so that the fix planting of function strains contained in the fermented milk in an intestinal tract is realized, and the effects of the function strains on strengthening the stomach, cleaning the intestine, enhancing the immunity, resisting the oxidation, and the like can be exerted to a greater degree.

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