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Probiotic fermenting agent and application thereof in fermenting and preparing fermented milk with function of degrading ethyl alcohol

A technology of probiotics and starter, which is applied to the probiotics starter and its application field in the fermentation and preparation of ethanol-degrading functional fermented milk, and achieves the effect of high content of viable bacteria

Active Publication Date: 2019-03-01
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on research in this area, and there is no healthy food that is effectively used for sobering up

Method used

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  • Probiotic fermenting agent and application thereof in fermenting and preparing fermented milk with function of degrading ethyl alcohol
  • Probiotic fermenting agent and application thereof in fermenting and preparing fermented milk with function of degrading ethyl alcohol
  • Probiotic fermenting agent and application thereof in fermenting and preparing fermented milk with function of degrading ethyl alcohol

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preparation example Construction

[0032] The present invention also provides the preparation method of described probiotic starter, comprising the following steps:

[0033] 1) Inoculate Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus bulgaricus into MRS liquid medium after activation, domestication and proliferation, respectively, and carry out seed liquid culture to obtain seed liquid of Lactobacillus acidophilus and Streptococcus thermophilus and the seed liquid of Lactobacillus bulgaricus;

[0034] 2) mixing the seed liquid of the Lactobacillus acidophilus, the seed liquid of the Streptococcus thermophilus and the seed liquid of the Lactobacillus bulgaricus into the MRS liquid medium for fermentation and culture to obtain a mixed fermentation liquid;

[0035] 3) centrifuge the mixed fermentation broth described in step 2), and collect the solid phase components as probiotic starter.

[0036] In the present invention, firstly, the Lactobacillus acidophilus, Streptococcus thermophilus...

Embodiment 1

[0051] Preparation of probiotic starter

[0052] Proceed as follows:

[0053] 1) Domestication and proliferation of probiotics: Inoculate the lyophilized powder of three strains of Lactobacillus acidophilus, Streptococcus thermophilus, and Lactobacillus bulgaricus into 10 mL of sterilized MRS broth medium, vortex and mix them at a constant temperature of 37°C for activation After 24 hours, the activated strains were inoculated into skim milk medium at an inoculum size of 2% by volume for domestication and proliferation, and cultured at a constant temperature of 40°C for 10 hours until curdling;

[0054] 2) Preparation of probiotic starter: the culture fluids of the three domesticated and multiplied strains were respectively inserted into the MRS liquid culture with an inoculum volume ratio of 2% and cultivated at a constant temperature of 37°C for 24 hours to obtain seed fluids. Bacillus: Streptococcus thermophilus: Lactobacillus bulgaricus with a volume ratio of 2:1:1 was mi...

Embodiment 2

[0061] Preparation of probiotic starter

[0062] 1) Domestication and proliferation of probiotics: Inoculate the lyophilized powder of three strains of Lactobacillus acidophilus, Streptococcus thermophilus, and Lactobacillus bulgaricus into 10 mL of sterilized MRS broth medium, vortex and mix them at a constant temperature of 37°C for activation After 24 hours, inoculate the three activated strains into the skim milk medium with an inoculum size of 4% by volume to acclimatize and proliferate, and culture at a constant temperature of 40°C for 8 hours until the milk curds;

[0063] 2) Preparation of probiotic starter: the culture fluids of the three domesticated and multiplied strains were respectively inserted into the MRS liquid culture with an inoculum volume ratio of 2% and cultivated at a constant temperature of 37°C for 24 hours to obtain seed fluids. Bacillus: Streptococcus thermophilus: Lactobacillus bulgaricus with a volume ratio of 2:1:1 was mixed, and then the inoculu...

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Abstract

The invention provides a probiotic fermenting agent and an application thereof in fermenting and preparing fermented milk with a function of degrading ethyl alcohol and belongs to the technical fieldof fermented food. The viable count ratio of lactobacillus acidophilus to streptococcus thermophilus to lactobacillus bulgaricus in the probiotic fermenting agent is at (1.5-2.5):(0.8-1.2):(0.8-1.2).The strains in the probiotic fermenting agent all can endure ethyl alcohol and have the function of degrading ethyl alcohol; the compound fermented milk with the function of degrading ethyl alcohol, which is produced by utilizing the probiotic fermenting agent to ferment, has excellent effects of reducing in vivo ethyl alcohol content and eliminating free radicals generated by body metabolism; thecompound fermented milk can protect gastric mucosa and effectively reduce absorption of ethyl alcohol in stomach and intestine; the product has high nutritive value, strong flavor and obvious effect.

Description

technical field [0001] The invention belongs to the technical field of fermented food, and in particular relates to a probiotic starter and its application in fermenting and preparing ethanol-degradable functional fermented milk. Background technique [0002] After people drink alcohol, the metabolism of ethanol in the body will produce many harmful substances and deposit a large number of free radicals, causing varying degrees of damage to the human body. At present, most of the hangover and sober products on the market exert their effects based on the fact that such products can affect ethanol metabolism or inhibit ethanol absorption after being taken by the human body, but they cannot directly degrade ethanol in the body. Many sobering medicines do not have a substantial sobering effect, but only have the effect of comforting, calming and relieving headaches. Although some sobering medicines have a certain effect of sobering up and sobering up, they are also accompanied b...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C9/13A23C9/123C12R1/23C12R1/46C12R1/225
CPCA23C9/1234A23C9/1238A23C9/13A23C9/1307C12N1/20
Inventor 王雪峰黄艾祥陈越赵存朝
Owner YUNNAN AGRICULTURAL UNIVERSITY
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