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Preparation method for anti-oxidation lactobacillus casei fermented goat milk

A Lactobacillus casei, antioxidant technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as less research, and achieve the effects of improving antioxidant activity, stabilizing blood sugar, and reducing blood sugar

Inactive Publication Date: 2018-03-09
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, using Lactobacillus casei with this ability to ferment goat milk can obtain fermented milk products with high antioxidant activity and health care effects of Lactobacillus casei, but there are few studies on this aspect at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Prepare skimmed goat milk powder and distilled water into reconstituted goat milk with a mass concentration of 5%;

[0016] 2) The activation solution of Lactobacillus casei strain was inoculated into reconstituted goat milk at a volume ratio of 2%, and 0.60% of the mass of reconstituted goat milk was added with jujube polysaccharide, 0.7% calcium lactate, 0.1% casein peptone, 3% xylitol and 1% whey protein isolate, then anaerobically fermented in a constant temperature incubator at 35°C for 16 hours to obtain fermented goat milk;

[0017] 3) post-ripening the fermented goat milk at 2° C. for 10 h to obtain the anti-oxidant Lactobacillus casei fermented goat milk.

[0018] The viable count of Lactobacillus casei in the resulting product is 2.03×10 9 cfu / g, DPPH free radical scavenging rate was 58.32%, hydroxyl free radical scavenging rate was 72%.

Embodiment 2

[0020] 1) Blend skimmed goat milk powder and distilled water into reconstituted goat milk with a mass concentration of 7%;

[0021] 2) The activation solution of Lactobacillus casei strain was inoculated into reconstituted goat milk at a volume ratio of 4%, and then 1.0% of the reconstituted goat milk was added with jujube polysaccharide, 0.9% calcium lactate, 0.2% casein peptone, 4% xylitol and 2% whey protein isolate, then anaerobically fermented in a constant temperature incubator at 43°C for 8 hours to obtain fermented goat milk;

[0022] 3) post-ripening the fermented goat milk at 3° C. for 9 hours to obtain the anti-oxidant Lactobacillus casei fermented goat milk.

[0023] The viable count of Lactobacillus casei in the resulting product is 2.61×10 9 cfu / g, DPPH free radical scavenging rate was 61.83%, hydroxyl free radical scavenging rate was 77.48%.

Embodiment 3

[0025] 1) Blend skimmed goat milk powder and distilled water into reconstituted goat milk with a mass concentration of 7%;

[0026] 2) The activation solution of Lactobacillus casei strain was inoculated into the reconstituted goat milk at a volume ratio of 5%, and then 0.8% of the reconstituted goat milk was added with jujube polysaccharide, 1.1% calcium lactate, 0.2% casein, 5% xylitol and 3% whey protein isolate, then anaerobically fermented in a constant temperature incubator at 40°C for 12 hours to obtain fermented goat milk;

[0027] 3) post-ripening the fermented goat milk at 4° C. for 11 hours to obtain the anti-oxidant Lactobacillus casei fermented goat milk.

[0028] The viable count of Lactobacillus casei in the resulting product is 3.14×10 9 cfu / g, DPPH free radical scavenging rate was 64.35%, hydroxyl free radical scavenging rate was 82.27%.

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Abstract

The invention discloses a preparation method for anti-oxidation lactobacillus casei fermented goat milk. The preparation method comprises the following steps: preparing the recovery goat milk by degreased goat milk powder and distilled water; inoculating lactobacillus casei strains in the recovery goat milk, and adding honey tree polysaccharide, calcium lactate, casein peptone, xylitol and whey isolate protein, and performing the anaerobic culture to obtain the fermented goat milk; and after-ripening the fermented goat milk to obtain the anti-oxidation lactobacillus casei fermented goat milk.The added calcium lactate and casein peptone are good for producing the antioxidative peptide capacity by the lactobacillus casei fermented goat milk, the antioxidant activity of the fermented goat milk is improved, mass multiplication of the lactobacillus casei can be promoted, and the fermented goat milk is beneficial to regulate the intestinal flora balance and the immunity of the organism. Theadded honey tree polysaccharide has the functions of a stabilizer and reducing blood glucose, and is capable of increasing the functionality of the fermented goat milk. The viable count of the lactobacillus casei in the prepared anti-oxidation lactobacillus casei fermented goat milk is more than 109 cfu / mL. The DPPH free radical scavenging rate and hydroxyl free radical scavenging rate of the fermented goat milk are 55%-75% and 70%-90%.

Description

technical field [0001] The invention mainly relates to a method for preparing fermented goat milk, in particular to a method for preparing goat milk fermented by antioxidant Lactobacillus casei. Background technique [0002] Studies have found that free radicals produced by oxidation can attack proteins and nucleic acids, causing cell damage, breaking the balance of the body's antioxidant defense system, and causing diseases in the body. Therefore, exogenous antioxidants must be taken to remove free radicals in the body. Compared with synthetic antioxidants, milk-derived antioxidant peptides have the characteristics of high safety and strong activity, and are gradually favored by people. At present, milk-derived antioxidant peptides are mainly prepared by enzymatic hydrolysis and fermentation at home and abroad. Compared with enzymatic hydrolysis, the fermentation method has the advantages of lower cost, more convenient operation, and no bitter taste of the obtained peptides...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1322
Inventor 陈合寇建波舒国伟
Owner SHAANXI UNIV OF SCI & TECH
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