Preparation process of direct yoghurt starter for liquid nitrogen deep-cold granulation

A technology of yogurt starter and preparation process, which is applied in the field of preparation of liquid nitrogen cryogenic granulation direct-injection yogurt starter, can solve the problems of long preparation time, strain damage, long resurrection time, etc., and achieve simple preparation process, bacteria A high-energy, low-cost effect

Active Publication Date: 2012-07-04
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is to overcome the higher loss rate and death rate of bacterial cells collected by centrifugation in the vacuum freeze-drying starter preparation process in the prior art, high energy consumption, long preparation time in the vacuum freeze-drying process, and relatively high bacterial strain damage. Serious and long resurrection time and other defects, but provides a preparation process of liquid nitrogen cryogenic granulation direct-throwing yogurt starter with high bacterial activity, high number of viable bacteria, and short vitality recovery time

Method used

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  • Preparation process of direct yoghurt starter for liquid nitrogen deep-cold granulation
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  • Preparation process of direct yoghurt starter for liquid nitrogen deep-cold granulation

Examples

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Effect test

Embodiment 1

[0069] Example 1 Liquid nitrogen cryogenic granulation direct throw type yogurt starter (Streptococcus thermophilus)

[0070] The schematic diagram of the preparation process of the lactic acid bacteria direct-throwing type starter of the present embodiment is as follows Figure 6 As shown, the device disclosed in the device embodiment is used.

[0071] The preparation method comprises the following steps:

[0072] (1) According to the culture conditions suggested by the manufacturer, inoculate the M17 culture medium containing Streptococcus thermophilus strain (derived from Danisco’s commercial strain) cultivated in the laboratory at an inoculation amount of 3%. In 8L sterilized M17 medium, carry out the first expansion culture, culture temperature 45 ℃, culture time 6h; then inoculate according to 2% in 392L aqueous solution containing 12% sterilized skim milk powder, carry out the second expansion culture , the cultivation temperature was 44°C, the cultivation time was 16...

Embodiment 2

[0077] Example 2 Liquid nitrogen cryogenic granulation direct throw type yogurt starter (Lactobacillus bulgaricus)

[0078] This embodiment uses the device disclosed in the device embodiment.

[0079] The preparation method comprises the following steps:

[0080] (1) According to the culture conditions suggested by the manufacturer, inoculate 2.5L of MRS culture medium containing Lactobacillus bulgaricus strain (derived from Danisco commercial strain) obtained in the laboratory, and inoculate at an inoculation volume of 1%. In 247.5L sterilized MRS medium, carry out the first expansion culture, culture temperature 37 ℃, culture time 24h; The fermented liquid after expansion culture is put into 4750L sterilized MRS medium according to the inoculum amount of 5%, carry out the second time 2 times of expansion, culture temperature 37 ℃, culture time 18h. During the expansion process, the fermenter is filled with nitrogen to maintain anaerobic fermentation;

[0081] (2) The mate...

Embodiment 3

[0085] Example 3 Liquid nitrogen cryogenic granulation direct throw type yogurt starter (Lactobacillus casei)

[0086] This embodiment uses the device disclosed in the device embodiment.

[0087] The preparation method comprises the following steps:

[0088] (1) According to the culture conditions suggested by the manufacturer, inoculate the MRS medium containing Lactobacillus casei LC2W strain (CGMCC No.0828, Guangming Dairy Co., Ltd.) obtained in the laboratory at an inoculum size of 3%. In 2L sterilized MRS medium, carry out the first expansion culture, culture temperature 30 ℃, culture time 8h; then inoculate 48L sterile 3% hydrolyzed milk protein aqueous solution according to 4%, carry out the second expansion culture Cultivate at a temperature of 32°C, for 16 hours, and keep the pH constant at 6.5; the fermented broth after expansion was added to 2450L of sterilized 15% hydrolyzed milk protein aqueous solution according to the inoculum size of 2%, and the third expansio...

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Abstract

The invention discloses a preparation process of a direct yoghurt starter for liquid nitrogen deep-cold granulation. The preparation process comprises the following steps of: (1) carrying out micro-filtration on a lactic acid bacteria fermentation liquor by using a ceramic membrane with aperture of 0.08-0.20 microns so as to collect thalli; (2) suspending the collected thalli in an aqueous solution containing a freeze-drying protective agent and a skimmed milk again; (3) spraying a thalli solution obtained by re-suspension in the step (2) into the liquid nitrogen for granulation in the form of liquid drops; and then collecting a solid granular product. The starter strain obtained by using the preparation process disclosed by the invention has the advantages of high activity, high viable count and short activity restoring time.

Description

technical field [0001] The invention relates to a preparation process of a liquid nitrogen cryogenic granulation direct-throwing type yoghurt starter. Background technique [0002] my country's lactic acid bacteria fermented food market is developing rapidly. At present, the industrial scale has exceeded 20 billion yuan, the output has exceeded 1.6 million tons, and the annual growth rate of the production and sales of fermented dairy products has exceeded 25%. Direct drop starter (DVS) is favored by fermented dairy product manufacturers for its high concentration, high activity, and stable production performance such as aroma production, viscosity production and acid production. However, even conventional yogurt direct-throwing starters, including Lactobacillus bulgaricus and Streptococcus thermophilus, are almost completely monopolized by foreign companies, such as Danisco, Chr. company, DSM company in the Netherlands, etc. [0003] In the prior art, the latest research ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 杭锋吴正钧艾连中孙克杰陈卫郭本恒宋馨王钦博穆海菠
Owner BRIGHT DAIRY & FOOD CO LTD
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