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Method for preparing yoghourt rich in gamma-aminobutyric acid (GABA)

A technology of yogurt and inoculation amount, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of high GABA cost, low GABA content, low GABA, etc., to shorten the curdling time, increase GABA content, and high safety. Effect

Active Publication Date: 2012-07-11
湖北均瑶大健康饮品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that the GABA content in the existing fermented yoghurt is low, the cost of artificially adding GABA is high, and the GABA content is still low in the method of adding Lactobacillus plantarum to the existing yoghurt fermentation system, and provides a GABA-rich yoghurt Preparation

Method used

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  • Method for preparing yoghourt rich in gamma-aminobutyric acid (GABA)
  • Method for preparing yoghourt rich in gamma-aminobutyric acid (GABA)
  • Method for preparing yoghourt rich in gamma-aminobutyric acid (GABA)

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specific Embodiment approach 1

[0023] Specific embodiment one: the preparation method that this embodiment is rich in GABA yoghurt realizes according to the following steps:

[0024] 1. Resuscitate, purify and activate Lactobacillus plantarum NDC 75017, Lactobacillus bulgaricus 11057 and Streptococcus thermophilus CICC 20379 stored at -80°C;

[0025] 2. Inoculate the activated Lactobacillus plantarum NDC 75017 to a final concentration of 30 mM sodium glutamate, vitamin B 6 In MRS liquid medium with a final concentration of 5 μM, culture at 30°C for 10-12 hours to obtain expansion medium A;

[0026] 3. Inoculate the activated Lactobacillus bulgaricus 11057 into the MRS liquid medium according to the inoculation amount of 2%, and cultivate it at 37°C for 10-12 hours to obtain the expanded culture medium B;

[0027] 4. Inoculate the activated Streptococcus thermophilus CICC 20379 into the M17 liquid medium according to the inoculation amount of 2%, and cultivate it at 37°C for 10-12 hours to obtain the expand...

Embodiment

[0039] The preparation method that is rich in GABA yoghurt realizes according to the following steps:

[0040] 1. Resuscitate, purify and activate Lactobacillus plantarum NDC 75017, Lactobacillus bulgaricus 11057 and Streptococcus thermophilus CICC 20379 stored at -80°C;

[0041] 2. Inoculate the activated Lactobacillus plantarum NDC 75017 to a final concentration of 30 mM sodium glutamate, vitamin B 6 In the MRS liquid medium with a final concentration of 5 μM, culture at 30°C for 10 hours to obtain the expansion medium A;

[0042] 3. Inoculate the activated Lactobacillus bulgaricus 11057 into the MRS liquid medium according to the inoculation amount of 2%, and cultivate it at 37° C. for 10 hours to obtain the expanded culture medium B;

[0043] 4. Inoculate the activated Streptococcus thermophilus CICC 20379 into the M17 liquid medium according to the inoculation amount of 2%, and cultivate it at 37°C for 10-12 hours to obtain the expanded culture medium C;

[0044] 5. Cen...

specific Embodiment approach 2

[0065] Specific embodiment two: the difference between this embodiment and specific embodiment one is: every liter of MRS liquid culture medium in step 2 consists of 5g of peptone, 5g of beef extract, 5g of yeast powder and 10g of tryptone, 1.0mL of Tween -80, 20g of glucose, 10 ml of 5 kinds of salt solutions and the rest of distilled water, adjust the pH to 5.8, autoclave at 121°C for 20min; the 5 kinds of salt solutions: 20g K 2 HPO 4 ·3H 2 O+100mL distilled water, 20g diammonium hydrogen citrate+100mL distilled water, 50g sodium acetate+100mL distilled water, 5.8g MgSO 4 ·7H 2 O+100mL distilled water, 2.5gMnSO 4 ·H 2 0+100mL distilled water. Other steps and parameters are the same as those in Embodiment 1.

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Abstract

A method for preparing yoghourt rich in gamma-aminobutyric acid (GABA) relates to a method for preparing yoghourt and comprises the steps of resuscitating, purifying and activating lactobacillus plantarum NDC75017, lactobacillus bulgaricus 11057 and streptococcus thermophilus CICC 20379, respectively enlarging culture solutions and then mixing to obtain a leavening agent, and inoculating the leavening agent to sterilized milk to ferment. The GABA content in the yoghourt rich in GABA is 151.51mg / 100g. High-yield GABA bacterial strains and existing commonly-used bacterial strains are compoundedand then fermented to prepare the yoghourt rich in GABA, all the bacterial strains are food-grade lactic acid bacteria, and the safety is high. In addition, products have double effects, and the yoghourt rich in GABA integrates physiological efficacy of the GABA and health-care effect of yoghourt, namely the yoghourt rich in GABA is provided with special physiological efficacy of the GABA and thehealth-care effect of the yoghourt and is novel health-care yoghourt.

Description

technical field [0001] The invention relates to a method for preparing yoghurt. Background technique [0002] GABA is γ-aminobutyric acid, also known as aminobutyric acid, which is a non-protein natural amino acid. It is an important inhibitory neurotransmitter in the central nervous system. It has the functions of lowering blood pressure, improving brain function, anticonvulsant, preventing and treating epilepsy. , Activate liver and kidney, promote sperm fertilization and other functions. The human body itself has a self-regulating system for GABA. When it is lacking, it will produce symptoms such as restlessness, fatigue, depression, and insomnia. In the human brain, although GABA can be converted from Glu (glutamic acid) in the brain under the action of GAD (glutamic acid decarboxylase), the accumulation of GABA is extremely difficult with the increase of age and mental stress. Therefore, it is necessary to effectively improve this situation through daily dietary suppl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 姜毓君满朝新迟涛单艺薛玉清郭颖郎友杨士芹刘颖王今雨周艳秋吕学娜
Owner 湖北均瑶大健康饮品股份有限公司
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