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Preparation method of lactobacillus rhamnosus soybean milk direct vat set starter

A technology of Lactobacillus rhamnosus and direct-injection starter, which is applied in the field of fermented dairy products and plant protein processing, which can solve the problems of complicated MRS medium components, tedious production, and unclearness, so as to omit the preparation process and enhance the sensory flavor. Good, the effect of reducing investment and space

Active Publication Date: 2014-04-02
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese invention with the application number 200910040265.3 discloses "Preparation method of direct-throwing Lactobacillus casei subsp. ~20h; and it is not clear whether the bacteria is also suitable for fermented soybean yogurt

Method used

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  • Preparation method of lactobacillus rhamnosus soybean milk direct vat set starter

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1 A kind of preparation method of Lactobacillus rhamnosus soybean yoghurt direct throw type starter, this method is realized by following steps:

[0038] (1) Proliferation and cultivation of Lactobacillus rhamnosus

[0039] ①Preparation of low-cost enrichment medium for Lactobacillus rhamnosus

[0040] a. Preparation of basal medium for Lactobacillus rhamnosus Jerusalem artichoke juice

[0041] Raw material ratio: Jerusalem artichoke, distilled water;

[0042] Preparation process: (a) Wash and weigh Jerusalem artichoke; (b) The mass-volume ratio of material to water is 1:1; (c) Heat to inactivate enzyme: heat to 100°C, boil for 5 minutes; (d) Add water and mash: add Appropriate amount of hot water at 80°C, mash Jerusalem artichoke and water into a slurry in a masher; (e) Filtration: Squeeze and filter with a 100-mesh filter cloth; (f) Add water to the filter residue and press: add appropriate amount of 80°C hot water to the filter residue Squeeze and filt...

Embodiment 2

[0056] Embodiment 2 A kind of preparation method of Lactobacillus rhamnosus soybean yoghurt direct throw type starter, this method is realized by following steps:

[0057] (1) Proliferation and cultivation of Lactobacillus rhamnosus

[0058] ①Preparation of low-cost enrichment medium for Lactobacillus rhamnosus

[0059] a. Raw material ratio and preparation process of Lactobacillus rhamnosus Jerusalem artichoke juice basal medium are the same as in Example 1.

[0060] b. Preparation of compound enrichment medium for Lactobacillus rhamnosus

[0061] Raw material ratio: Lactobacillus rhamnosus Jerusalem artichoke juice basal medium 100mL, beef extract 0.5g, peptone 0.5g, soybean peptone 0.5g, corn steep liquor 0.3g, glycerin 0.1mL, pH6.5~7.0;

[0062] Preparation process: Add 0.5g of beef extract, 0.5g of peptone, 0.5g of soybean peptone, 0.3g of corn steep liquor, and 0.1mL of glycerin to 100mL of Jerusalem artichoke juice basal medium, adjust the pH value to 6.5-7.0 with N...

Embodiment 3

[0073] Embodiment 3 A kind of preparation method of Lactobacillus rhamnosus soybean yoghurt direct throw type starter, this method is realized by following steps:

[0074] (1) Proliferation and cultivation of Lactobacillus rhamnosus

[0075] ①Preparation of low-cost enrichment medium for Lactobacillus rhamnosus

[0076] a. Raw material ratio and preparation process of Lactobacillus rhamnosus Jerusalem artichoke juice basal medium are the same as in Example 1.

[0077] b. Preparation of compound culture medium for Lactobacillus rhamnosus

[0078] Raw material ratio: Lactobacillus rhamnosus Jerusalem artichoke juice basal medium 100mL, beef extract 0.3g, peptone 0.5g, soybean peptone 0.3g, corn steep liquor 0.4g, glycerin 0.1mL, pH6.5~7.0;

[0079] Preparation process: Add 0.3g of beef extract, 0.5g of peptone, 0.3g of soybean peptone, 0.4g of corn steep liquor, and 0.1mL of glycerin to 100mL of Jerusalem artichoke juice basal medium, adjust the pH value to 6.5-7.0 with NaOH s...

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Abstract

The invention discloses a preparation method of lactobacillus rhamnosus soybean milk direct vat set starter. Lactobacillus rhamnosus is subjected to high-density culture by a low-price enrichment medium, centrifugal concentration and separation, mixed dissolution with high-efficiency composite protective agent and lyophilization to prepare the lactobacillus casei soybean milk direct vat set starter. According to the preparation method, the viable organism of the prepared starter is over 1*10<11>cfu / g; after the starter is sealed under normal pressure and preserved at 4 DEG C for 1 year, the content of the viable organism is still over 10<10>cfu / g, and a higher fermentation activity is stilled maintained; and soybean milk is fermented at 37 DEG C with the inoculum size being lower than one ten-thousandth, and the milk can be cured after 4 to 5 hours, wherein the soybean yoghurt product fermented by the starter has the acidity being between 70oT and 80oT, the pH value being about 4.6, and good sense and flavor. The starter can be used in the fermented dairy products industry and vegetable protein processing industry.

Description

technical field [0001] The invention relates to a preparation method of a Lactobacillus rhamnosus soybean yogurt direct-throwing starter, belonging to the technical field of fermented milk products and plant protein processing. Background technique [0002] Probiotics refer to a general term for a large group of microorganisms that maintain a symbiotic relationship with humans, animals and plants and have a health-promoting effect on the host. At present, the internationally recognized typical probiotic lactic acid bacteria that are symbiotic with the human body mainly include: the first generation of probiotic lactic acid bacteria represented by Bifidobacterium and Lactobacillus acidophilus and the second generation represented by Lactobacillus rhamnosus and Lactobacillus casei New probiotic lactic acid bacteria. Compared with the first-generation probiotic lactic acid bacteria, the second-generation new probiotic lactic acid bacteria are more resistant to oxygen, gastric ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N1/04C12R1/225A23L1/03A23C11/10A23L29/00A23L11/50A23L11/65
Inventor 田洪涛谷新晰李晨杨雪聪田晶晶李丽微檀建新王羽
Owner HEBEI AGRICULTURAL UNIV.
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