Method for preparing cholesterol reducing eggnog fermenting drink by utilizing lactobacillus and microzyme which produce bile salt hydrolase

Abstract

The invention relates to a method for preparing cholesterol reducing eggnog fermenting drink by utilizing lactobacillus and microzyme which produce bile salt hydrolase, belonging to a functional drinkwhich is prepared from the following ingredients: 15% of whole egg pulp, 35% of milk, 7% of saccharose, 0.3% of CMC-Na. and 0.2% of carrageenin, wherein the ratio of the raw materials (the whole eggplug and the milk) to water is 1:1 (W / V). The primary fermentation condition is described as following: streptococcus thermophilus Tx, Lactococcus lactis subsp.lactis KS4 and Lactobacillus casei KL1 are mixed in proportion of 1:1:1, the inoculum size is 3%, and then the mixture is fermented for 8h at the temperature of 43 DEG C. The secondary fermentation condition is described as following: Kluyveromyces marxianus M3 and K1 are compounded in proportion of 1:1 or the inoculum size of the single strain is 1%, and then the composite is fermented for 24-26 h at the temperature of 30 DEG C (mixture strain) or 32-34 DEG C; after ripening is carried out for 1 day at the temperature of 4 DEG C, the reducing rate of raw material cholesterol reaches as high as 89.3%. By utilizing the characteristics of strain high-yielding BSH, exopolysaccharide and the like, the invention has the efficiencies of immunological regulation, cholesterol reducing, tumor prevention and the like, and the problem of egg smell is not only solved, but also the content of raw material cholesterol is efficiently reduced through egg pulp proper sterilization and eggnog secondary fermentation. The eggnog drink preparedby the invention has simple fermentation process, short period and lower cost and is suitable for industrialized production.

Description

technical field [0001] The invention relates to three strains of lactic acid bacteria producing bile salt hydrolase (BSH), two strains of yeast producing bile salt hydrolase and their functional beverage production technology, which is suitable for cholesterol-lowering egg milk in fermented egg milk products Production of fermented beverages. Background technique [0002] Probiotics refer to a class of microorganisms that improve the microecological balance of specific parts of the host through intestinal colonization and have several other beneficial physiological functions. They can improve the ecological balance of intestinal microorganisms, control intestinal infection, reduce serum cholesterol levels, improve the utilization of lactose for people with lactose intolerance, and can stimulate specific or non-specific immune responses, and have the effect of immune enhancement. The live bacteria of probiotic products should have stable metabolism and strong activity, survi...

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Problems solved by technology

So far, there are no relevant articles or patent reports about Kluyveromyces marxii high-efficiency cholesterol-lowering and high-production bile salt hydrolytic enzymes at home and abroad

However, there are no domestic and foreign literature reports and patent reports about the use of lactic acid bacteria and yeasts that produce bile salt hydrolase in the production of cholesterol-lowering egg-milk fermented beverages.

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