Preparation method for multi-strain high-activity lactobacillus beverage

A lactic acid bacteria beverage, high activity technology, applied in dairy products, milk preparations, applications, etc., can solve the problem of low number of viable bacteria, and achieve the effect of high number of viable bacteria and good flavor

Active Publication Date: 2011-12-21
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, the production of lactic acid bacteria beverages in my country has continued to grow rapidly, but the quality of lactic acid bacteria beverages sold in my country is quite different, and the number of viable bacteria is generally not high

Method used

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  • Preparation method for multi-strain high-activity lactobacillus beverage
  • Preparation method for multi-strain high-activity lactobacillus beverage
  • Preparation method for multi-strain high-activity lactobacillus beverage

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preparation example Construction

[0025] 1. Preparation of Starter

[0026] 1.1 Selection of mixed strains

[0027] Through the research on the distribution of lactic acid bacteria in the digestive tract and the fermentation characteristics, it was determined that five strains with good functional characteristics (see Table 1) were used as a mixed starter (see Table 3).

[0028] Table 1. Growth characteristics and distribution of five strains

[0029]

[0030] 1.2 Effects of strain combinations on different functional properties of fermented milk

[0031] 1.2.1 Determination method of functional characteristics

[0032] 1.2.1.1 In vitro antioxidant capacity

[0033] (1) Resistance to hydrogen peroxide

[0034] Add hydrogen peroxide solution to the PTYG liquid medium, so that the initial concentration of hydrogen peroxide in the medium is 0.4, 0.7, 1.0mmol / L respectively, and insert lactic acid bacteria fermented milk according to the inoculum amount of 1%, at 37°C After incubating at constant tempera...

Embodiment 1

[0094] Embodiment 1 The preparation method of highly active multi-strain lactic acid bacteria beverage

[0095] Process such as figure 1 : 12% (non-fat milk solids) reconstituted skim milk 100kg → 95°C / 10min after heat treatment, cool to about 50°C → add 15g food-grade protease A → enzymolyze at 50°C for 12h → add 30kg mixed fruit and vegetable juice → mix well, and Adjust the pH to about 6.6→heat treatment at 95°C / 10min→cool to about 42°C→add 3% mixed starter (by Streptococcus thermopilus grx02, Lactobacillus casei Q, Lactobacillus rhamnosus grx10, Lactobacillus acidophilus CICC 21722, Bifidobacterium adolescentis grx066 is prepared by a combination of 2:1:1:2:1) → ferment at 42°C for 24 hours → add 170kg of sterilized mixed additives (fructo-oligosaccharide 3kg, sucrose 24kg, monoglyceride 0.06kg, pectin 0.6kg , water 143kg), and adjust the pH of the mixture with citric acid between 3.8-4.2, titrated acidity between 55-60 ° T → homogeneous (15-20MPa) → filling...

Embodiment 2

[0096] Embodiment 2 The preparation method of highly active multi-strain lactic acid bacteria beverage

[0097] Process such as figure 1 : 100kg of reconstituted skim milk with 16% (non-fat milk solids) → heat treatment at 95°C / 8min, cool to about 50°C → add 18g of food-grade protease A → enzymatically hydrolyze at 50°C for 15 hours → add 25kg of mixed fruit and vegetable juice → mix well, and Adjust the pH to about 6.6 → heat treatment at 95°C / 10min → cool at about 42°C → add 4% mixed starter (by Streptococcus thermopilus grx02, Lactobacillus casei ACCC 10640, Lactobacillus rhamnosus grx10, Lactobacillus acidophilus CICC 21722, Bifidobacterium adolescentis grx066 is prepared by a combination of 2:1:1:2:1) → ferment at 42°C for 20 hours → add 175 kg of sterilized mixed additives (3.1 kg of fructo-oligosaccharides, 24.6 kg of sucrose, 0.06 kg of monoglycerides, pectin 0.6kg, water 146.6kg), and use citric acid to adjust the pH of the mixture between 3.8-4.2, and th...

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Abstract

The invention relates to a preparation method for multi-strain high-activity lactobacillus beverage. The method comprises the following steps of: recovering degreased milk powder into 12.0 to 16.0 percent recovered degreased milk, performing heat treatment at the temperature of 95 DEG C for 8 to 10 minutes, cooling the recovered degreased milk to the temperature of between 48 and 52 DEG C, addingprotease A, performing enzymolysis for 8 to 16 hours at the temperature of 50 DEG C, adding mixed fruit and vegetable juice, performing enzyme inactivation for 8 to 10 minutes at the temperature of 95 DEG C and heat treatment, inoculating 3 to 5 percent lactobacillus mixed yeast, performing fermentation for 20 to 30 hours at the temperature of 42 DEG C, adding sterilized and cooled mixed additive, mixing uniformly, homogenizing and filling under the pressure of 15 to 20MPa, and thus obtaining the beverage. Multiple strains are reasonably combined by using the functional characteristics of single strains as indexes, and the degreased enzymolysis solution containing natural fruit and vegetable juice is fermented by using the multiple strains as yeast, so that the prepared lactobacillus beverage has high living bacteria number and good flavor, and the functional characteristics of the lactobacillus beverage are superior to those of lactobacillus beverage prepared by any single strain.

Description

technical field [0001] The invention belongs to the field of food, in particular to a preparation method of a highly active functional lactic acid bacteria beverage. technical background [0002] Lactic acid bacteria drink is a kind of healthy drink loved by consumers. In recent years, the production of lactic acid bacteria beverages in my country has continued to grow rapidly, but the quality of lactic acid bacteria beverages sold in my country is quite different, and the number of live bacteria is generally not high. The lactic acid bacteria beverage production starter sold on the market is mainly divided into two categories: one is the traditional mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus, and the other is a single-strain starter. Therefore, it is not only of great significance to develop lactic acid bacteria drinks with multi-strains, high activity and good functional properties, but also has a broad market demand. [0003] There are symb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 顾瑞霞徐寅韩澄陈霞黄玉军
Owner YANGZHOU UNIV
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