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Production of yogurt rich in conjugated linoleic acid by using immobilization technology and method thereof

A technology of conjugated linoleic acid and linoleic acid, applied in applications, milk preparations, dairy products, etc., to achieve high conversion rate, mild reaction conditions, and good safety

Inactive Publication Date: 2010-06-30
大连智得生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic and foreign research on the synthesis of conjugated linoleic acid by lactic acid bacteria is still in the stage of bacterial strain screening and transformation conditions. In the production of functional dairy products, increasing (or strengthening) the content of conjugated linoleic acid in dairy products can enhance the health benefits of dairy products and form a new type of functional dairy products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Production of Yogurt Rich in Conjugated Linoleic Acid Using Immobilization Technology

[0035] 1. Inoculate the slant strains of lactic acid bacteria capable of producing conjugated linoleic acid preserved at 4°C into MRS slant medium, and culture at a constant temperature of 40°C. Subculture twice to fully restore the vitality of the strain. Pick up a complete single colony from the activated slant and insert it into the skim milk medium, and culture it statically at 37°C for 40 hours to obtain a bacterial solution with better cell viability.

[0036] 2. Centrifuge the bacterial solution cultured in skim milk for 40 hours several times until the supernatant is clear, remove the solid phase of the lower layer, and dilute it at a ratio of 1:3. Take 0.2 mL of the bacterial solution with a sterile concentration of 2.5% alginic acid Mix the sodium solution, stir and mix well; inject the above mixed bacterial solution into a sterilized syringe, select a 7G needle, and drop ...

Embodiment 2

[0044] Production of Yogurt Rich in Conjugated Linoleic Acid Using Immobilization Technology

[0045]1. Inoculate the slant strains of lactic acid bacteria capable of producing conjugated linoleic acid preserved at 4°C into MRS slant medium, and culture at a constant temperature of 45°C. Subculture twice to fully restore the vitality of the strain. Pick up a complete single colony from the activated slant and insert it into the skim milk medium, and culture it statically at 37°C for 30 hours to obtain a bacterial solution with better cell viability.

[0046] 2. Centrifuge the bacterial solution cultivated in skim milk for 40 hours several times until the supernatant is clear, remove the solid phase of the lower layer, and dilute it at a ratio of 1:2. Take 0.2 mL of the bacterial solution and a sterile concentration of 2% alginic acid Mix the sodium solution, stir and mix well; inject the above mixed bacterial solution into a sterilized syringe, select a 7G needle, and drop it...

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PUM

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Abstract

The invention relates to the technical field of biology, providing a yogurt rich in conjugated linoleic acid and a production method thereof. The conjugated linoleic acid refers to a family of multiple positions and geometrical isomers of conjugated alkadiene derived from essential fatty acid linoleic acid, and is proven to have multiple physiological activities. Immobilized cell technology is a method locating free cells at a constrained spatial region by physical or chemical means, and maintaining biological activity and reusability thereof. Researches show that compared with the commonly lower conjugated linoleic acid content in the yogurt at the present market, the immobilized cell technology substantially increases the conjugated linoleic acid content, so that the invention can be applied in the yogurt production and produce the yogurt rich in conjugated linoleic acid by the immobilized cell technology, thereby substantially increasing the conjugated linoleic acid content and greatly highlighting physiological function thereof.

Description

technical field [0001] The invention relates to a yoghurt rich in conjugated linoleic acid produced by immobilization technology and a method thereof, and belongs to the field of producing functional food by using biotechnology. Background technique [0002] Yogurt is a kind of milk product that uses fresh milk as raw material, adds beneficial bacteria (starter) to the milk after pasteurization, and then cools and fills the milk after fermentation. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. [0003] Conjugated linoleic acid is a series of octadecadienoic acids containing conjugated double bonds. It is a general term for various positional and geometric isomers of conjugated diene...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 王际辉李鹏
Owner 大连智得生物技术有限公司