Starter for and preparation method of yogurt enriched with zinc

A yogurt starter and starter technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, milk preparations, etc., can solve the problems of increasing yogurt spoilage and shortening the shelf life of yogurt, so as to improve functional value and reduce side effects Effect

Inactive Publication Date: 2010-12-29
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There have been reports of using yeast to enrich zinc and adding it to yogurt to prepare zinc-enriched yogurt after treatment. However, many reports indicate that yeast is one of the main microorganisms that cause yogurt to deteriorate. The zinc-enriched yogurt prepared by this method increases the Potential risk of spoilage could shorten shelf life of yogurt
[0006] So far, it has not been reported that zinc-enriched yogurt starter and zinc-enriched yogurt are prepared by mixing lactic acid bacteria, lactobacillus and bifidobacteria to cultivate zinc-enriched yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: the preparation of LABS zinc-rich starter and zinc-rich yogurt

[0028] 1. Preparation of LABS zinc-rich yogurt starter

[0029] (1) Mix L and B according to the number of bacteria 1:1, and inoculate the Zn-containing 2+ In 500mL (10 bottles) of MRS medium with 0.5mg / mL cysteine ​​hydrochloride mass fraction of 0.05%, zinc-enriched culture was statically cultured at 37°C for 48h, and then the zinc-enriched cultures of probiotics L and B were placed in Centrifuge at 10000r / min in a 50mL sterile centrifuge tube at 4°C for 10min, wash the zinc-rich L and B bacteria with sterilized reconstituted milk (about 30mL / bottle) and adjust to an appropriate concentration of about 8× 10 7 / mL to get the LB zinc-enriched bacterial solution for use.

[0030] (2) Mix A and S according to the number of bacteria 1:1, and inoculate 500mL (10 bottles) of TJA medium (Zn 2+ content of 0.35mg / mL), at 37°C for 48h to enrich zinc; then put the probiotics A and S zinc-enriched c...

Embodiment 2

[0038] Embodiment 2: Preparation of LS zinc-rich yogurt starter and zinc-rich yogurt

[0039] 1. Making LS zinc-rich yogurt starter

[0040] Mix L and S according to the number of bacteria 1:1, and inoculate the Zn-containing 2+ In 500mL (10 bottles) of MRS medium with 0.35mg / mL and 0.5% tomato juice volume fraction, zinc-enriched culture was statically cultured at 37°C for 48h, and then the zinc-enriched cultures of probiotics L and S were placed in 50mL without Centrifuge at 10000r / min at 4°C for 10min in a bacteria centrifuge tube, wash the zinc-rich L and S bacteria with sterilized reconstituted milk (about 24.6mL / bottle) and adjust to an appropriate concentration of about 8× 10 7 / mL to get LS zinc-rich yogurt starter.

[0041] 2. Preparation of LS zinc-enriched yoghurt by fermentation

[0042] Method is with embodiment 1.

[0043] The technical indicators of the LS-type zinc-rich yoghurt fermented by the method in this example meet the relevant provisions of the natio...

Embodiment 3

[0044] Embodiment 3: the preparation of AB zinc-rich yogurt starter and zinc-rich yogurt

[0045] 1. Preparation of AB zinc-rich yogurt starter

[0046] A and B were mixed 1:1 according to the number of bacteria, and the inoculum size was inoculated into 500mL (10 bottles) of MRS medium (containing 0.45mg / mL of Zn 2+ , cysteine ​​hydrochloride with a mass fraction of 0.05% and tomato juice with a volume fraction of 0.2%, at 37°C for static culture for 48h to enrich zinc; 8000r / min in the tube, centrifuge at 4°C for 15min, wash the zinc-rich A and B bacteria with sterilized fresh milk (about 25mL / bottle) and adjust to an appropriate concentration of about 8×10 7 / mL is the AB zinc-rich yogurt starter for use.

[0047] 2. Preparation of AB zinc-rich yoghurt by fermentation

[0048] (1) Ingredients: 5% sucrose, 2% fructooligosaccharide, 14mg / kg zinc gluconate, 0.5% pectin and 0.8% sodium caseinate were added to 4L fresh milk and mixed evenly;

[0049] (2) Homogenization: Homo...

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PUM

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Abstract

The invention relates to a starter for and a preparation method of yogurt enriched with zinc, belonging to the field of dairy and processing thereof. The method is specifically characterized by mixing and inoculating lactobacillus into the ZnSO4-containing MRS or TJA culture medium and enriching lactobacillus with zinc, then centrifugally collecting thalli at 2-6 DEG C and preparing the thalli into the starter for yogurt enriched with zinc and fermenting the fresh milk or reconstituted milk to produce the functional yogurt enriched with organic zinc. The main technical indexes of the yogurt prepared by the method conform to the relevant specifications in the national standard GB 2746-1999, and in the yogurt, the content of non-fat milk solids and the acidity is a bit high (the content of non-fat milk solids is not less than 8.2% and the acidity is not less than 72 degrees T) and the content of organic zinc is 6.1-11.2mg/kg. The yogurt prepared by the method can balance the intestinal flora, improve the immune, lower the cholesterol and promote the appetite, and the organic zinc in the yogurt is easy to absorb and utilize by human bodies, can reduce the side effect of inorganic zinc supplement on human bodies and is a good dairy product with the function of supplementing zinc.

Description

technical field [0001] The invention belongs to the field of dairy products and their processing, and in particular relates to a method for using probiotics to enrich zinc and preparing zinc-enriched yoghurt. Background technique [0002] The United Nations Food and Agriculture Organization FAO, the World Health Organization WHO and the International Dairy Federation IDF defined yogurt in 1977 as: in milk (sterilized milk or concentrated milk) with or without added milk powder (or skim milk powder), made from Bulgarian milk Curd-like product fermented by Bacillus and Streptococcus thermophilus, the finished product contains a large number of corresponding active microorganisms. Yogurt is not only rich in nutrients such as calcium, protein, riboflavin and vitamins, but also contains a large number of probiotics that are beneficial to human health. At present, it has been confirmed that yogurt can balance the intestinal flora, improve the body's immunity, lower cholesterol an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/00C12N1/20A23C9/127C12R1/225C12R1/46C12R1/23C12R1/01
Inventor 叶明刘冬叶玉娥
Owner HEFEI UNIV OF TECH
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