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Lactobacillus helveticus LH43 and method for preparing lactobacillus beverage by lactobacillus helveticus LH43

A technology of lactic acid bacteria beverage and Lactobacillus, applied in the field of Lactobacillus helveticus LH43, can solve the problem that it is difficult to give full play to the enzymatic properties of the temperature

Active Publication Date: 2015-03-25
SYNBIOTECH BIOTECHNOLOGY YANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing production process of conventional lactic acid bacteria beverages has not fully utilized and considered the influence of the lactic acid bacteria secreted enzyme system. Generally, the acidity is used as the fermentation end point. After reaching the end point, it is directly cooled to 0-4°C, or directly sterilized , the temperature is either high or low, it is difficult to give full play to its enzymatic properties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Utilize above-mentioned Lactobacillus helveticus LH43 to make the method for lactic acid bacteria beverage, comprise the steps:

[0075] (1) Melting powder

[0076] Add the whole milk powder of the following mass percentage into water, dissolve and prepare milk;

[0077] Whole milk powder 15%, water 80-85%;

[0078] (2) The first sterilization

[0079] The temperature for the first sterilization is 92°C and the time is 5 minutes;

[0080] (3) Cool to 44°C;

[0081] (4) Inoculation;

[0082] Add 0.05% of the total weight of Lactobacillus helveticus LH43 freeze-dried powder into the milk treated in step 3), and the number of bacteria in the freeze-dried powder is ≥1.0×10 10 cfu / g, fermented at 44°C for 24 hours;

[0083] (5) heat preservation enzymatic hydrolysis

[0084] Enzymolyze the fermented milk liquid at 37°C for 3 hours to form a fermented liquid;

[0085] (6) deployment

[0086] Each material is weighed according to the following mass percentages, and mi...

Embodiment 2

[0092] Utilize above-mentioned Lactobacillus helveticus LH43 to make the method for lactic acid bacteria beverage, comprise the steps:

[0093] (1) Melting powder

[0094] Add the whole milk powder of the following mass percentage into water, dissolve and prepare milk;

[0095] Whole milk powder 20%, water 80%;

[0096] (2) The first sterilization

[0097] The temperature for the first sterilization is 92°C and the time is 8 minutes;

[0098] (3) Cool to 43°C;

[0099] (4) Inoculation;

[0100] Add 0.04% of the total weight of Lactobacillus helveticus LH43 freeze-dried powder into the milk treated in step 3), and the number of bacteria in the freeze-dried powder is ≥1.0×10 10 cfu / g, fermented at 43°C for 22 hours;

[0101] (5) heat preservation enzymatic hydrolysis

[0102] Enzymolyze the fermented milk at 36°C for 4 hours to form a fermented liquid;

[0103] (6) deployment

[0104] Each material is weighed according to the following mass percentages, and mixed unifor...

Embodiment 3

[0110] Utilize above-mentioned Lactobacillus helveticus LH43 to make the method for lactic acid bacteria beverage, comprise the steps:

[0111] (1) Melting powder

[0112] Add the whole milk powder of the following mass percentage into water, dissolve and prepare milk;

[0113] Whole milk powder 19%, water 81%;

[0114] (2) The first sterilization

[0115] The temperature for the first sterilization is 88°C and the time is 10 min;

[0116] (3) Cool to 42°C;

[0117] (4) Inoculation;

[0118] Add 0.025% of the total weight of Lactobacillus helveticus LH43 freeze-dried powder into the milk treated in step 3), and the number of bacteria in the freeze-dried powder is ≥1.0×10 10 cfu / g, fermented at 42°C for 18 hours;

[0119] (5) heat preservation enzymatic hydrolysis

[0120] Enzymolyze the fermented milk at 35°C for 5 hours to form a fermented liquid;

[0121] (6) deployment

[0122] Each material is weighed according to the following mass percentages, and mixed uniforml...

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PUM

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Abstract

The invention relates to lactobacillus helveticus LH43, and more specifically relates to a method for preparing a lactobacillus beverage by utilizing the lactobacillus helveticus LH43. The method comprises the following steps: (1) powder dissolution; (2) first sterilization; (3) cooling; (4) inoculation: inoculating lactobacillus helveticus LH43 freeze-dried powder in milk processed in the step (3) to carry out fermentation; (5) heat-preservation enzymolysis: carrying out enzymolysis on the fermented milk at 35-37 DEG C for 3-5h to form fermentation liquor; (6) blending: weighing the substances according to mass percent and mixing uniformly to form the lactobacillus beverage; (7) second sterilization; and (8) filling. As the exclusive lactobacillus bulgaricus LH43 is fermented to prepare the lactobacillus beverage without adding protease and only a heat-preservation enzymolysis process is added in the traditional lactobacillus preparation process, so that good enzymolysis effect can be achieved to generate a large amount of active peptide, and the fermentation flavor is more unique and strong at the same time.

Description

technical field [0001] The invention relates to a Lactobacillus helveticus LH43, in particular to a method for making a lactic acid bacteria beverage by using the Lactobacillus helveticus LH43. Background technique [0002] In recent years, active lactic acid bacteria products have been favored by consumers for their easier-to-absorb nutrients and the maintenance of intestinal micro-ecological balance by supplementing beneficial bacteria in the intestines to prevent infectious diseases. As the microbial strain of fermentation starter, lactic acid bacteria occupy a pivotal position in the food fermentation industry. The quality of the strain directly affects the flavor, quality, process and production capacity of the product. Both lactic acid bacteria drinks and yogurt need to use lactic acid bacteria for fermentation. The performance of lactic acid bacteria is ever-changing, and the differences between different strains and strains are also very obvious. As a type of micro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/123C12R1/225
CPCA23C9/1234C12N1/205C12R2001/225
Inventor 杨锁华何卫星刘倩倩刘小燕张亚
Owner SYNBIOTECH BIOTECHNOLOGY YANGZHOU CO LTD
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