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Probiotic culture medium and application thereof

A technology of probiotics and culture medium, which is applied in the field of fermented dairy products industry and achieves the effects of low price, high bacterial count and fast growth and reproduction

Active Publication Date: 2015-05-27
武汉光明乳品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the limitations of the culture substrates used in the existing probiotic starters, the present invention provides a probiotic culture medium completely composed of food raw materials or food additives, high in bacterial count, convenient to use and its application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Embodiment 1 (culture lactobacillus casei):

[0074] 1. Enzyme treatment of whey protein, fish meat, pork liver, black beans, beets, and konjac flour

[0075] Weigh 5 grams of fresh fish, 5 grams of fresh pork liver, 15 grams of fresh beets, and 15 grams of black beans. After cleaning, add 200 grams of purified water to soak, stir and crush them with a juicer, squeeze the juice, and grind them with a colloid mill. Disperse evenly, then add 15 grams of whey protein powder WPC34, 10 grams of konjac powder, 150 grams of purified water, stir well, mix evenly, heat up to 50°C, add 0.08 grams of food-grade protease NP, 0.08 grams of food-grade dextran Enzyme, 50 ° C water bath for 5 hours of enzymatic hydrolysis. After the enzyme treatment, heat the system at 95°C for 10 minutes to inactivate the enzyme. After the enzyme treatment, the protein macromolecules that are not fully enzymatically hydrolyzed and the fibers in raw materials such as pig liver and black beans are fil...

Embodiment 2

[0088] Embodiment 2 (culture lactobacillus casei):

[0089] 1. Enzyme treatment of whey protein, fish meat, pork liver, black beans, beets, and konjac flour

[0090] Weigh 10 grams of fresh fish, 2 grams of fresh pork liver, 10 grams of fresh beets, and 10 grams of black beans. After cleaning, add 200 grams of purified water to soak, stir and crush them with a juicer, squeeze the juice, and grind them through a colloid mill. Disperse evenly, then add 20 grams of whey protein powder WPC34, 8 grams of konjac powder, 200 grams of purified water, stir well, mix evenly, heat up to 55°C, add 0.126 grams of food-grade protease NP, 0.084 grams of food-grade dextran Enzyme, 55 ℃ water bath for 3 hours. After the enzyme treatment, heat the system at 95°C for 10 minutes to inactivate the enzyme. After the enzyme treatment, the protein macromolecules that are not fully enzymatically hydrolyzed and the fibers in raw materials such as pig liver and black beans are filtered through a bag f...

Embodiment 3

[0104] Embodiment 3 (culture lactobacillus plantarum):

[0105] 1. Enzyme treatment of whey protein, fish meat, pork liver, black beans, beets, and konjac flour

[0106] Weigh 10 grams of fresh fish, 4 grams of fresh pork liver, 20 grams of fresh beets, and 20 grams of black beans. After cleaning, add 300 grams of purified water to soak, stir and crush them with a juicer, squeeze the juice, and grind them through a colloid mill. Disperse evenly, then add 10 grams of whey protein powder E300, 10 grams of konjac powder, 200 grams of purified water, stir well, mix evenly, heat up to 52°C, add 0.1 grams of food-grade protease PB04, 0.1 grams of food-grade dextran Enzyme, 52 ° C water bath for 4 hours of enzymatic hydrolysis. After the enzyme treatment, heat the system at 95°C for 20 minutes to inactivate the enzyme. After enzyme treatment, centrifuge to remove insufficient enzymolyzed protein macromolecules and fibers in pig liver, black beans and other raw materials to obtain w...

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PUM

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Abstract

The invention discloses a probiotic culture medium and application thereof. The probiotic culture medium is prepared from whey protein, fish, pork liver, black bean, konjaku flour, beet, tea solution or tea powder, glucose, molasses, sodium tripolyphosphate and purified water. All the raw materials for producing the probiotic ferment are food raw materials or food additives, and have the advantages of wide sources and low price. The prepared probiotic ferment has high safety. The fermentation culture bacterium solution can be directly added into cow milk as a probiotic strain to manufacture the probiotic fermented milk product without removing the culture medium components for fermentation culture, thereby simplifying the production technique. In addition, by using the culture medium, the probiotics have the advantages of high growth and reproduction speed and high bacterial count content; and the produced fermented milk product has the advantages of short fermentation time and thick flavor.

Description

technical field [0001] The invention relates to the industry of fermented dairy products, in particular to a probiotic culture medium and its application. Background technique [0002] The Food and Agriculture Organization of the United Nations and the World Health Organization define probiotics as "living microorganisms that, when ingested in sufficient quantities, confer a functional health benefit on the host". In order to exert the function and function of probiotics, the probiotic strains must have good tolerance to the human digestive system and keep them alive. They are intolerant to gastric acid and bile, and most of them are destroyed by digestive juices. They can hardly survive, and these strains cannot be isolated from the human gastrointestinal tract. These strains have limited probiotic functions such as regulating the balance of intestinal flora and improving the intestinal microenvironment. It can be called "lactic acid bacteria" instead of "probiotics". [...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C9/123A23C9/12C12R1/245C12R1/25C12R1/01C12R1/225
CPCA23C9/1234C12N1/20
Inventor 马成杰陈正军刘振民龚广予华宝珍
Owner 武汉光明乳品有限公司
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