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Method for recycling waste yogurt

A technology of resource utilization and yogurt, applied in the fields of feed additives and biotechnology, can solve the problems of low survival rate of lactic acid bacteria microcapsules, poor enteric solubility, short shelf life, etc., and achieves improved embedding efficiency, easy operation, and excellent storage performance. Effect

Active Publication Date: 2012-02-01
广州拜晴生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to realize resource utilization of waste yoghurt and solve the problems of low survival rate, poor enteric solubility and short shelf life of existing lactic acid bacteria microcapsules, the present invention provides a protective agent using nutrient substances in yoghurt, alginic acid Sodium-chitosan and the like are used as capsule materials to directly immobilize probiotics such as lactic acid bacteria in yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Sodium alginate with a mass volume ratio of 1% after sterilization and lactic acid bacteria at a concentration of 3.25×10 8 Mix cfu / ml yogurt at a volume ratio of 3:1 and stir well. Then spray the mixed solution into a sterilized calcium chloride solution with a mass volume ratio of 3% to obtain pellets with a particle size of 1 μm to 1000 μm, and solidify and precipitate for 60 minutes to harden the calcium alginate gel beads Finalize the shape, filter to obtain microspheres, wash twice with distilled water, and dry; (2) place the microspheres prepared in step (1) in chitosan solution (prepared with 1% acetic acid solution) and cover them for 30min , filtered to obtain pellets, and washed 3 times with distilled water. (3) The microparticle globules prepared in step (2) were placed in a small air dryer and dried for 60 minutes to obtain yogurt-sodium alginate / chitosan capsules. Adopt pouring plate counting method, the yogurt-sodium alginate / chitosan capsule obta...

Embodiment 2

[0032] (1) Sodium alginate with a mass volume ratio of 2% after sterilization and a concentration of lactic acid bacteria were 3.25×10 8 Mix cfu / ml yogurt at a volume ratio of 3:1 and stir well. Then spray the mixed solution into a sterilized calcium chloride solution with a mass volume ratio of 3% to obtain pellets with a particle size of 1 μm to 1000 μm, and solidify and precipitate for 60 minutes to harden the calcium alginate gel beads Finalize the shape, filter to obtain microspheres, wash twice with distilled water, and dry; (2) place the microspheres prepared in step (1) in chitosan solution (prepared with 1% acetic acid solution) and cover them for 30min , filtered to obtain pellets, and washed 3 times with distilled water. (3) The microparticle globules prepared in step (2) were placed in a small air dryer and dried for 60 minutes to obtain yogurt-sodium alginate / chitosan capsules. Adopt pouring plate counting method, the yogurt-sodium alginate / chitosan capsule ob...

Embodiment 3

[0034] (1) Sodium alginate with a mass volume ratio of 3% after sterilization and a concentration of lactic acid bacteria were 3.25×10 8Mix cfu / ml yogurt at a volume ratio of 3:1 and stir well. Then spray the mixed solution into a sterilized calcium chloride solution with a mass volume ratio of 3% to obtain pellets with a particle size of 1 μm to 1000 μm, and solidify and precipitate for 60 minutes to harden the calcium alginate gel beads Finalize the shape, filter to obtain microspheres, wash twice with distilled water, and dry; (2) place the microspheres prepared in step (1) in chitosan solution (prepared with 1% acetic acid solution) and cover them for 30min , filtered to obtain pellets, and washed 3 times with distilled water. (3) The microparticle globules prepared in step (2) were placed in a small air dryer and dried for 60 minutes to obtain yogurt-sodium alginate / chitosan capsules. Adopt pouring plate counting method, the yogurt-sodium alginate / chitosan capsule obta...

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Abstract

The invention discloses a method for recycling waste yogurt. The method is realized by utilizing nutriments, such as lactic acid, milk sugar, protein, and the like, in the yogurt as probiotic bacteria protective agents and utilizing sodium alga acid and chitosan as capsule materials for compounding and embedding. The method is used for realizing the recycling of waste yogurt, greatly promoting the livability of probiotic bacteria and reducing the loss of nutriments, such as protein in the yogurt. A yogurt-sodium alga acid / chitosan capsule prepared by using the method has relative high activity and strong acid resistance; the inactivation problem of lactic acid bacteria caused by gastric acid, digestive ferment and antibiotics is solved; the yogurt-sodium alga acid / chitosan capsule is released after reaching large intestine, thereby adjusting the balance of flora in an intestinal canal, promoting the immunity of animals, reducing the morbidity, promoting the conversion rate of forages and achieving environmentally-friendly cultivation; and the capsule can be stored for a long time and is simple in production process and low in cost.

Description

technical field [0001] The invention relates to a method for resource utilization of waste yoghurt, belonging to the fields of biotechnology and feed additives. Background technique [0002] Yogurt is a kind of milk that takes fresh milk as raw material, adds lactic acid bacteria to milk after pasteurization, and cools and fills after fermentation. As one of the important members of probiotics, lactic acid bacteria have important physiological functions such as improving the structure of intestinal flora, eliminating carcinogenic factors, improving body immunity, lowering cholesterol, promoting lactose digestion, anti-cancer and anti-allergic, and lowering blood lipids. Lai, yogurt began to be produced on a large scale in the early 20th century, and quickly became popular all over the world. Generally, the shelf life of yogurt products is about 25 days. Due to transportation reasons, the actual sales time does not exceed 15 days. Therefore, many yogurts are taken off the sh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/08A23K1/16A23K10/16A23K10/28
CPCY02P60/875Y02P60/87
Inventor 许燕滨肖璐李彬辉赵欣欣
Owner 广州拜晴生物科技有限公司
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