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Preparation method of lactobacillus casei soybean milk direct vat set starter

A technology of direct-throwing starter and Lactobacillus casei, applied in the direction of microorganism-based methods, biochemical equipment and methods, dairy products, etc., can solve the problem of complex components of MRS medium, complex components of high-density medium, cumbersome production, etc. problems, to achieve the effect of omitting the preparation process, improving labor productivity and product quality, and good sensory flavor

Active Publication Date: 2014-01-22
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The Chinese invention with the application number 200410018684.4 discloses the "preparation method of probiotic lactic acid bacteria starter and its application in fresh cheese". It is to culture a strain of Lactobacillus casei at a high density, concentrate it by centrifugation, mix it with a protective agent, and freeze it Freeze-dried starter is obtained by drying, but the modified MRS medium used in it has complex components, cumbersome production, and high cost; and it is not clear whether the bacteria is also suitable for fermenting soybean yogurt
The Chinese invention with the application number of 200810175856.7 discloses "high-density culture method of Lactobacillus casei Zhang, method of using them to prepare freeze-dried bacteria powder and the obtained freeze-dried bacteria powder and its use", and prepared freeze-dried Lactobacillus casei Zhang. Bacteria powder, but the composition of the high-density medium used in it is complicated, the production is cumbersome, and the cost is high; the freeze-drying time is 36 hours, and the efficiency needs to be further improved, and it does not involve whether the bacteria is also suitable for fermenting soybean yogurt

Method used

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  • Preparation method of lactobacillus casei soybean milk direct vat set starter
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Examples

Experimental program
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Effect test

Embodiment 1

[0036] Embodiment 1 A kind of preparation method of Lactobacillus casei soybean yogurt direct-throwing type starter is realized through the following steps:

[0037] (1) Proliferation and cultivation of Lactobacillus casei

[0038] ①Preparation of low-cost enrichment medium for Lactobacillus casei

[0039] a. Preparation of basal medium for Lactobacillus casei Jerusalem artichoke juice

[0040] Raw material ratio: Jerusalem artichoke, distilled water;

[0041] 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 filter; (g) Mix the fi...

Embodiment 2

[0055] Embodiment 2 A kind of preparation method of Lactobacillus casei soybean yogurt direct-throwing type starter, this method is realized by the following steps:

[0056] (1) Proliferation and cultivation of Lactobacillus casei

[0057] ①Preparation of low-cost enrichment medium for Lactobacillus casei

[0058] a. The ratio of raw materials and the preparation process of the basal culture medium of Lactobacillus casei Jerusalem artichoke juice are the same as in Example 1.

[0059] b. Preparation of Compound Enrichment Medium for Lactobacillus casei

[0060] Raw material ratio: Lactobacillus casei Jerusalem artichoke juice basal medium 100mL, yeast extract 0.7g, peptone 0.5g, soybean peptone 1.5g, beef extract 1.0g, pH6.5~7.0;

[0061] Preparation process: Add 0.7g of yeast extract, 0.5g of peptone, 1.5g of soybean peptone, 1.0g of beef extract, and 0.1mL of glycerin to 100mL of Jerusalem artichoke juice basal medium, adjust the pH value to 6.5-7.0 with NaOH solution, a...

Embodiment 3

[0072] Embodiment 3 A kind of preparation method of Lactobacillus casei direct throw type soybean yoghurt freeze-dried starter, this method is realized through the following steps:

[0073] (1) Proliferation and cultivation of Lactobacillus casei

[0074] ①Preparation of low-cost enrichment medium for Lactobacillus casei

[0075] a. The ratio of raw materials and the preparation process of the basal culture medium of Lactobacillus casei Jerusalem artichoke juice are the same as in Example 1.

[0076] b. Preparation of Compound Enrichment Medium for Lactobacillus casei

[0077] Raw material ratio: Lactobacillus casei Jerusalem artichoke juice basal medium 100mL, yeast extract 0.8g, peptone 0.6g, soybean peptone 1.2g, beef extract 0.8g, glycerin 0.1mL, pH6.5~7.0;

[0078] Preparation process: Add 0.8g of yeast extract, 0.6g of peptone, 1.2g of soybean peptone, 0.8g of beef extract, and 0.1mL of glycerin to 100mL of Jerusalem artichoke juice basal medium, adjust the pH value to...

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Abstract

The invention discloses a preparation method of lactobacillus casei soybean milk direct vat set starter. Lactobacillus casei 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 70 oT 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 casei soybean yoghurt 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 casei and Lactobacillus rhamnosus 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 aci...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N1/04A23C11/10A23L1/03C12R1/245A23L29/00A23L11/50A23L11/65
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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