Preparation method of levan-contained yoghourt

A fructan and yogurt technology, applied in the directions of microorganism-based methods, biochemical equipment and methods, milk preparations, etc., can solve the problems of few functional oligosaccharides, blank research and development, and complicated purification process, etc. Achieve the effect of avoiding polysaccharide purification process, low cost, simple and reasonable process

Active Publication Date: 2013-07-10
SHANDONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, dairy products such as yogurt have become more and more popular among consumers, especially the finished yogurt with functional oligosaccharides has attracted more attention, but currently there are fewer varieties of functional oligosaccharides added to yogurt
In addition, because the preparation and purification process of functional polysaccharides is relatively cumbersome and costly, the research and development of finished yogurt with functional polysaccharides is still blank.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The preparation method of the yoghurt containing Levan fructan, comprises the steps:

[0041] (1) Inoculate Bacillus licheniformis (Bacillus licheniformis) ATCC14580 strain in LB medium, activate and cultivate for 12 hours at 30°C, and inoculate the activated bacteria with an inoculum of 4% (v / v) in the enzyme-producing medium In the fermentation medium, cultivate at 30°C and 200 rpm for 24 hours to obtain a fermentation medium;

[0042] The above-mentioned enzyme production fermentation medium components are as follows, the unit is g / L:

[0043] Beef extract 1.0, yeast powder 0.6, potassium dihydrogen phosphate 3.0, dipotassium hydrogen phosphate 3.0, sodium chloride 1.0, sucrose 100, magnesium sulfate heptahydrate 0.2, pH 5.0.

[0044](2) centrifuge the fermentation broth obtained in step (1) at a speed of 12,000 rpm for 30 minutes, and collect the supernatant of the fermentation broth;

[0045] (3) Put the supernatant of the fermentation broth prepared in step (2) ...

Embodiment 2

[0050] The preparation method of the yoghurt containing Levan fructan as described in embodiment 1, difference is:

[0051] In step (1): the strain producing Levan sucrase is Zymomonas mobilis CICC10232.

[0052] The components of the enzyme-producing fermentation medium are as follows, and the unit is g / L:

[0053] Beef extract 1.0, yeast powder 10.0, potassium dihydrogen phosphate 2.0, dipotassium hydrogen phosphate 2.0, sodium chloride 1.0, sucrose 150, magnesium sulfate heptahydrate 0.3, pH 6.0.

[0054] The activated bacteria were inoculated into the enzyme-producing fermentation medium with an inoculation amount of 4% (v / v), and cultured at 37°C and 200 rpm for 28 hours to obtain a fermentation medium;

[0055] In step (3), the cells obtained in step (2) are broken by ultrasonic waves, centrifuged, and the supernatant is placed in an ice bath, and then ammonium sulfate powder is added until the saturation reaches 60%. Centrifuge for 25 minutes under the same conditions...

Embodiment 3

[0059] The preparation method of the yoghurt containing Levan fructan as described in embodiment 2, difference is:

[0060] In step (1): the strain producing Levan sucrase is Microbacterium laevaniformans ATCC15953.

[0061] The components of the enzyme-producing fermentation medium are as follows, and the unit is g / L:

[0062] Beef extract 10, yeast powder 3, potassium dihydrogen phosphate 10, dipotassium hydrogen phosphate 10, sodium chloride 1.0, sucrose 30, magnesium sulfate heptahydrate 0.5, pH 6.5.

[0063] The culture conditions were the same as in Example 1.

[0064] The preparation of enzyme and yoghurt preparation process are identical with embodiment 1

[0065] According to TLC analysis and detection, the proportion of sugar components in the obtained Levan fructan yoghurt is 8.7% Levan, 15.2% fructo-oligosaccharide, 19.3% lactose, 13.3% glucose and fructose, 43.5% sucrose. The Levan content measured in the product by the phenol-sulfuric acid method is 10.3mg / ml....

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PUM

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Abstract

The invention relates to a preparation method of a levan-containing yoghourt, and the method comprises the following steps of: (1) preparing a fermented culture solution by implementing activation and enzyme production fermentation to a levan strain; (2) centrifugally collecting the supernatant of the fermented culture solution or the thallus; (3) adding ammonium sulfate powder into the supernatant of the fermented culture solution, centrifugating and collecting albumen precipitation; or crushing and centrifugating the thallus by using ultrasonic waves, adding the ammonium sulfate powder into the supernatant, centrifugating and collecting the albumen precipitation; and purifying to prepare pure enzyme protein levansucrase; and (4) adding sugar and the pure enzyme protein levansucrase into raw milk, then vaccinating with lactobacillus, and preparing the levan-containing yoghourt after fermentation. According to the preparation method of the levan-containing yoghourt, levan is produced from microorganism levan sucrase when yoghourt is fermented, so that a novel yoghourt containing functional polysaccharide is directly acquired without complex polysaccharide purification processes. The preparation method of the levan-containing yoghourt has wide prospect of application.

Description

technical field [0001] The invention relates to a preparation method of yoghurt containing Levan fructan, which belongs to the technical field of dairy products. Background technique [0002] Levan fructan is a kind of fructan derived from plants or microorganisms. The molecule contains a large amount of β-(2,6)-fructosidic bonds and a small amount of β-(2,1)-fructoside. The branched chains composed of bonds are significantly different from the inulin-like fructans, which are mainly composed of β-(2,1)-fructosidic bonds. The molecular weight of Levan fructan derived from plants is in the range of 2,000 to 3,3000 Da, while the molecular weight of Levan fructan derived from microorganisms is relatively high, usually at 2×10 6 ~100×10 6 Da. Levan fructan is an important part of functional food. It is not easily digested by the human body and has low calories. Levan fructan derived from microorganisms has certain immune health functions such as anti-tumor, anti-endotoxin, low...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13C12N9/10C12R1/10C12R1/125
Inventor 肖敏付峰卢丽丽
Owner SHANDONG UNIV
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