A method for shortening lagging period of lactic acid bacteria in fermented milk production

A technology for fermenting milk and lactic acid bacteria, which is applied in the field of microorganisms, can solve the problems of shortening the lag period of freeze-dried lactic acid bacteria, the inability of the starter to be subcultured, shortening the lag period of lactic acid bacteria, etc., so as to alleviate lactose intolerance, speed up recovery, reduce The effect of short production times

Active Publication Date: 2022-03-18
上海昊岳生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some domestic small and medium-sized enterprises will use freeze-dried bacteria powder for subsequent production, which can not only ensure the stability, but also shorten the lag period of lactic acid bacteria. The growth algebra of lactic acid bacteria is controlled so that the starter cannot be subcultured and can only be used directly. Therefore, it is of practical significance to shorten the lag period of freeze-dried lactic acid bacteria in production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for shortening the lag period of lactic acid bacteria in the production of fermented milk, the steps are as follows (taking the production of 5 tons of fermented milk as an example):

[0020] First add 50kg of blended milk and 0.5kg of isomaltooligosaccharide to the batching tank, stir and mix well, then homogenize, filter and sterilize, cool down to 45°C and transport to the seed tank, insert 3×10 3 NLU / kg of lactase and 1.2 x 10 5 U / kg of neutral protease, hydrolyze at 38°C for 30min, then inactivate the enzyme at 85°C for 5min, cool to 42°C, and then insert 1.5×10 13 The lactic acid bacteria freeze-dried powder of CFU is stirred at a speed of 100r / min until the lactic acid bacteria freeze-dried powder recovers. After the bacteria are recovered, they are transported to a fermenter with a sterile centrifugal pump and mixed with the milk to be fermented for fermentation.

[0021] In this embodiment, the recovery time of the strain in the strain tank is 30 minu...

Embodiment 2

[0023] A method for shortening the lag period of lactic acid bacteria in fermented milk production, the steps are as follows (taking 10t fermented milk as an example):

[0024] First add 75kg of blended milk and 1kg of fructooligosaccharide to the batching tank, stir and mix well, then homogenize, filter, and sterilize, cool down to 45°C and transport to the seed tank, and connect 4×10 3 NLU / kg of lactase and dispase 1.5×10 5 U / kg, hydrolyze at 38°C for 30min, then inactivate the enzyme at 85°C for 5min, then cool to 42°C, then insert 3×10 13 The CFU lactic acid bacteria freeze-dried powder is stirred at a speed of 100r / min until the lactic acid bacteria freeze-dried powder is recovered. After the bacteria are recovered, they are transported to a fermenter by a sterile centrifugal pump and mixed with the milk to be fermented for fermentation.

[0025] In this embodiment, the recovery time of the strain in the strain tank is 35 minutes, and the fermentation time in the ferment...

Embodiment 3

[0027] A method for shortening the lag period of lactic acid bacteria in fermented milk production, the steps are as follows (taking 10t fermented milk as an example):

[0028] First add 150kg of blended milk and 1.5kg of isomaltooligosaccharide to the batching tank, stir and mix well, then homogenize, filter and sterilize, cool down to 45°C and transport to the seed tank, and connect to 4×10 3 NLU / kg of lactase and 1.5 x 10 5 U / kg of neutral protease, hydrolyze at 38°C for 30min, then inactivate the enzyme at 85°C for 5min, then cool to 42°C, then insert 3×10 13 The CFU lactic acid bacteria freeze-dried powder is stirred at a speed of 100r / min until the lactic acid bacteria freeze-dried powder is recovered. After the bacteria are recovered, they are transported to a fermenter by a sterile centrifugal pump and mixed with the milk to be fermented for fermentation.

[0029] In this embodiment, the recovery time of the strain in the strain tank is 25 minutes, and the fermentatio...

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PUM

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Abstract

The invention discloses a method for shortening the lagging period of lactic acid bacteria in the production of fermented milk, which is characterized in that it comprises the following steps: (1) adding part of the milk to be fermented into a batching tank, and adding oligosaccharides; (2) mixing and preparing Homogenize, filter, sterilize, and transport to the seed tank after cooling down; (3) add lactase and neutral protease for hydrolysis; (4) kill enzymes after hydrolysis is completed, add lactic acid bacteria powder after cooling, and stir until Bacteria recovery; (5) transport to the fermenter with a sterile centrifugal pump and mix and ferment with the milk to be fermented. The invention not only shortens the production time of fermented milk, but also increases the number of live bacteria in the final product and prolongs the survival time of lactic acid bacteria in the shelf life of the product.

Description

technical field [0001] The invention relates to the field of microorganisms, in particular to a method for shortening the lag period of lactic acid bacteria in fermented milk production. Background technique [0002] The starter is divided into natural starter, subculture starter and concentrated starter. The strains of natural starters are complex, with poor stability and controllability; the strains of subcultured starters are easy to degrade and be easily polluted; the concentrated starters are of stable quality, high strain vitality, and easy to use. Therefore, dairy companies have turned to the use of concentrated starter. At present, the commonly used concentrated starter is lactic acid bacteria freeze-dried powder, which is obtained by vacuum freeze-drying after mixing concentrated lactic acid bacteria cells and protective agents. During the preparation process of lactic acid bacteria freeze-dried powder, lactic acid bacteria enter a dormant state through two stages...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/12A23C9/13C12N1/20
CPCA23C9/1203A23C9/1206A23C9/1209A23C9/1307C12N1/20
Inventor 顾瑞霞沈桂奇茅凯东
Owner 上海昊岳生物科技有限公司
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