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Fermented product added with lactobacillus plantarum proliferation agent and preparation method thereof

A technology for Lactobacillus plantarum and fermented products, which is applied to the fermented products produced by Lactobacillus plantarum multiplication agent and the production field thereof, can solve problems such as shortening fermentation time, and achieve the effects of shortening fermentation time, avoiding pollution and reducing costs

Active Publication Date: 2017-02-22
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the technical solution of the present application is to significantly increase the content of active bacteria in fermented products containing Lactobacillus plantarum by adding a proliferator of Lactobacillus plantarum to the fermented product, while ensuring that the fermentation time of the fermented product is shortened as much as possible and the taste is improved. The pollution of good and harmful bacteria is reduced as much as possible, which solves the technical problems in the preparation of fermented live bacteria products

Method used

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  • Fermented product added with lactobacillus plantarum proliferation agent and preparation method thereof
  • Fermented product added with lactobacillus plantarum proliferation agent and preparation method thereof
  • Fermented product added with lactobacillus plantarum proliferation agent and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0020] In order to determine the effect of the proliferating agent, 0.5-10% of the proliferating agent for Lactobacillus plantarum prepared above was added to milk, sterilized at 95°C for 10 minutes, and the inoculation obtained a final concentration of 1.0×10 5 -1.0×10 8 cfu / g Lactobacillus plantarum ST-III, fermented to curd (no more than 12h), count the total number of aerobic colonies on the LB plate to detect the contamination, and count the number of viable Lactobacillus plantarum on the MRS plate. The curd test result that method makes is shown in table 1:

[0021] Table 1. Experimental results of Lactobacillus plantarum pure fermented milk

[0022]

[0023] The experimental result of table 1 proves, this proliferating agent: can promote lactobacillus plantarum ST-Ⅲ to grow curd rapidly in milk, the number of live bacteria in 30 days shelf life changes little, without miscellaneous bacteria pollution; And plantaractobacillus live bacteria count higher.

Embodiment 2

[0025] Soybean protein and ficin were used for enzymatic hydrolysis to generate a proliferating agent. The proliferating agent was mixed with raw milk, inoculated and fermented to observe the curdling situation, and the samples were serially diluted and counted. The above-mentioned samples were refrigerated for 30 days before counting; Efficacy Soybean peptone and tryptone were used as proliferators for a control test, and the results are shown in Table 2.

[0026] Table 2. Soybean peptone and tryptone were used as proliferators for the control test results

[0027] Proliferator curd condition Total number of aerobic colonies (cfu / g) Lactobacillus plantarum count (cfu / g) Proliferator of the technical solution curd 1

[0028] It can be seen from Table 2 that the bacterium enrichment effect of the technical solution of the present application far exceeds the effect of soybean peptone and tryptone.

Embodiment 3

[0030] Using a method similar to the above example, soybean protein and bromelain were used for enzymatic hydrolysis to generate a proliferating agent, which was used to mix, ferment, and inoculate raw milk with the proliferating agent, and observe the curdling situation. The results are shown in Table 3.

[0031] Table 3. Experimental results of enzymatic hydrolysis reaction of soybean protein and bromelain to generate proliferating agent

[0032] time curd condition Total number of aerobic colonies (cfu / g) Lactobacillus plantarum count (cfu / g) 0 days curd 1

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Abstract

The invention discloses a fermented product added with a lactobacillus plantarum proliferation agent. The lactobacillus plantarum proliferation agent degrades an enzymolysis mixture after plant protein reaction through protease or a protease-containing substance, and the mass percentage of the lactobacillus plantarum proliferation agent contained in the fermented product is 0.1-20%. By adding the lactobacillus plantarum proliferation agent, the fermented product can be fermented milk, viable bacterial drinking water or a viable bacterial cosmetic. The fermented product has the following advantages that the proliferation agent belongs to a natural edible mixture and does not produce side effects on a human body after being added to the fermented product; 2, by using the proliferation agent, the fermentation time of the fermented product can be greatly shortened, and pollution caused by harmful infectious microbes is avoided; 3, by adding the proliferation agent, the number of living bacteria in the fermented product can be up to 1.0 * 109 cfu / g, the number of the living bacteria is largely higher than those of living bacteria produced by other proliferation agents; 4, by using the proliferation agent, the cost of the fermented product having large living bacterial number is reduced.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation and food processing, in particular to a fermented product produced by using a plantaractobacillus proliferating agent in fermented food and a production method thereof. Background technique [0002] Probiotics are a class of active microorganisms that are beneficial to the host. They are a general term for active beneficial microorganisms that colonize the human intestinal tract and reproductive system and can produce definite health effects, thereby improving the host's micro-ecological balance and exerting beneficial effects. At present, the most powerful products researched in the world are mainly compound active probiotics composed of various microorganisms, which are widely used in the fields of bioengineering, industry and agriculture, food safety and life and health, and their probiotic functions are becoming more and more popular among consumers. recognition and welcome. La...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23L2/38A23L33/18A23L33/135A61K8/99A61K8/64A61Q19/00
CPCA61Q19/00A23C9/1322A23L2/382A61K8/645A61K8/99A23V2002/00A61K2800/85A61K2800/10A23V2400/169A23V2200/30A23V2250/55
Inventor 张红发刘振民游春苹
Owner BRIGHT DAIRY & FOOD
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