MANUFACTURING METHOD OF LACTIC BACTERIA FERMENTED MILK USING AN EXTRACT FROM BROCCOLI SPROUTS AND LACTIC BACTERIA FERMENTED MILK THEREOF

摘要

A method of manufacturing lactic acid bacteria fermented milk having inhibitory activity against Helicobacter pylori using broccoli sprout extract is provided to produce lactic acid bacteria fermented milk containing sulforaphane exhibiting excellent antibacterial activity against Helicobacter pylori and having excellent taste, flavor and palatability. Broccoli sprouts are heated with water at 50 to 70deg.C for 5 to 10min, centrifuged at 4deg.C for 10 to 30min and freeze-dried to make broccoli sprout powder containing 3,000 to 3,500ppm sulforaphane. Then, 0.01 to 1% by weight of broccoli sprout powder is mixed with lactic acid bacteria fermented milk containing 0.01 to 0.03% by weight of a lactic acid mixed strain and incubated in an incubator at 25deg.C for 8hr. The lactic acid mixed strain is selected from Streptococcus thermophilus, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus lactis and Lactobacillus rhamnosus.