Unlock instant, AI-driven research and patent intelligence for your innovation.

Composite proliferation agent capable of delaying decrement of viable count of lactobacillus plantarum fermented milk

A technology of Lactobacillus plantarum and fermented milk, which is applied in the field of food processing and fermentation, and can solve the problems of restricting large-scale application, difficulty in curdling milk, and poor flavor of fermented milk products

Active Publication Date: 2019-03-22
JIANGNAN UNIV +1
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, studies have shown that because Lactobacillus plantarum lacks protease genes, and growth and proliferation require phosphate to form a cell bilayer, and trace elements activate growth and metabolism-related enzymes, it is impossible to effectively use the macromolecular proteins in milk for growth and proliferation
Therefore, Lactobacillus plantarum generally has the technical problems of slow growth in the milk fermentation system, poor acid production ability, and difficult milk curdling, which makes this attempt unsuccessful.
[0006] For example, Lactobacillus plantarum CGMCC No.5494 can grow well in soybean milk, and has good acid production ability, but it can hardly grow in cow milk, and has a great influence on the curdling time, titrated acidity, flavor, Sensory indicators such as taste and texture have no obvious impact, and can only be used as a supplementary starter for the production of yogurt
[0007] At present, there are also studies to promote the growth of Lactobacillus plantarum in milk by adding solid malt extract to the milk fermentation system. This method can solve the problem of adding yeast extract, soybean protein, soybean peptone or hydrolyzed soybean protein to the milk fermentation system. and other proliferation factors to promote the growth of Lactobacillus plantarum in milk, the flavor of fermented milk products is not good, and there are some problems of beany or bitter taste. The rapid decline in the number of viable bacteria greatly limits its large-scale application in fermented dairy products
[0008] Therefore, how to find a method that can solve the technical problems that Lactobacillus plantarum grows slowly in milk, has poor acid production ability, and is difficult to coagulate milk, and does not affect the flavor of fermented milk, and at the same time, can also alleviate the viability of fermented milk during the shelf life. The method for the situation where the bacterial count is seriously reduced still needs further research

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Composite proliferation agent capable of delaying decrement of viable count of lactobacillus plantarum fermented milk
  • Composite proliferation agent capable of delaying decrement of viable count of lactobacillus plantarum fermented milk
  • Composite proliferation agent capable of delaying decrement of viable count of lactobacillus plantarum fermented milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] Specific steps are as follows:

[0077] (1) Take raw materials according to Table 1;

[0078] (2) According to the ratio in Table 1, first premix the sweetener, thickener, emulsifier and compound proliferator, then dissolve the obtained premix in raw milk at 40°C, slowly add food flavor, and stir 30min, after mixing evenly, feed solution A was obtained;

[0079] (3) Homogenize the material liquid A, wherein the first-stage homogenization pressure is 15MPa, the second-stage homogenization pressure is 5MPa, and the homogenization temperature is 60°C. After homogenization, sterilize at 85°C for 10 minutes, and then cool to 30°C. Feed liquid B;

[0080] (4) Inoculate Lactobacillus plantarum CGMCC No.5494 in feed liquid B, inoculum size 2.5×10 7 CFU / mL, the inoculation temperature is 30°C, after stirring and mixing at 200r / min for 5min, ferment at 30°C until the terminal acidity is 65-75°T, the fermentation time is 7-8h, and the feed liquid C is obtained;

[0081] (5) Du...

Embodiment 2

[0092] Specific steps are as follows:

[0093] (1) Take raw materials according to Table 4;

[0094] (2) According to the proportioning in Table 4, first premix the sweetener, thickener, emulsifier and compound proliferator, then dissolve the obtained premix in raw milk at 55°C, slowly add food flavor, Stir for 15 minutes, and mix well to obtain material liquid A;

[0095] (3) Homogenize the material liquid A, wherein the first-stage homogenization pressure is 18MPa, the second-stage homogenization pressure is 2MPa, and the homogenization temperature is 70°C. After homogenization, sterilize at 95°C for 5 minutes, and then cool to 37°C. Feed liquid B;

[0096] (4) Inoculate Lactobacillus plantarum CGMCC No.6077 in feed liquid B, inoculum size 1.0×10 7 CFU / mL, the inoculation temperature is 37°C, after stirring and mixing at 100r / min for 10min, ferment at 37°C until the terminal acidity is 65-75°T, and the fermentation time is 10h, to obtain feed liquid C;

[0097] (5) Durin...

Embodiment 3

[0108] Specific steps are as follows:

[0109] (1) Take raw materials according to Table 6;

[0110] (2) According to the ratio in Table 6, first premix the sweetener, thickener, emulsifier and compound proliferator, then dissolve the obtained premix in raw milk at 55°C, slowly add food flavor, Stir for 15 minutes, and mix well to obtain material liquid A;

[0111] (3) Homogenize the material liquid A, wherein the first-stage homogenization pressure is 18MPa, the second-stage homogenization pressure is 2MPa, and the homogenization temperature is 70°C. After homogenization, sterilize at 95°C for 5 minutes, and then cool to 35°C. Feed liquid B;

[0112] (4) Inoculate Lactobacillus plantarum CGMCC No.5492 in feed liquid B, inoculum size 4.0×10 7 CFU / mL, the inoculation temperature is 35°C, after stirring and mixing at 100r / min for 10min, ferment at 35°C until the terminal acidity is 65-75°T, the fermentation time is 8h, and the feed liquid C is obtained;

[0113] (5) During t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a composite proliferation agent capable of delaying the decrement of a viable count of lactobacillus plantarum fermented milk, and belongs to the technical field of food processing and the technical field of fermentation. Components of the composite proliferation agent provided by the invention contain collagen, a yeast extract, whey protein, an oat extract, a malt extractand oligofructose. The composite proliferation agent provided by the invention is added into a milk-based system; the technical problems that the lactobacillus plantarum grows slowly and cannot curdlein the milk-based system can be solved; the quick acid production and curdling of the lactobacillus plantarum in the milk-based system are achieved; the fermentation, carried out by utilizing the composite proliferation agent provided by the invention, of the lactobacillus plantarum in the milk-based system can reach a fermentation terminal point (65 to 75 degrees of acidity) just by 6 h to 12 h;further, at the moment, the viable count of the lactobacillus plantarum in a milk product obtained by fermentation can reach approximately 1.2*10<9> CFU (Colony Forming Unit) / g to 1.6*10<9> CFU / g; the problems of the decrement of the viable count of the lactobacillus plantarum fermented milk and post acidification within a shelf life can be solved; and the large-scale application of the lactobacillus plantarum in a fermented milk product is greatly promoted.

Description

technical field [0001] The invention relates to a compound proliferating agent capable of delaying the reduction of the viable count of lactobacillus plantarum fermented milk, and belongs to the technical field of food processing and fermentation. Background technique [0002] Fermented milk is obtained by fermenting raw milk (or reconstituted milk) with lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus. As a milk product, it is deeply loved by people for its unique taste and flavor. Best-selling market for many years. However, lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus are only fermented milk starters and do not have probiotic properties, and only using a few limited lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus for fermentation will make the fermentation flavor products single and homogeneous. Qualitative serious. [0003] In recent years, as an important p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/123A23C9/13A23C9/133C12N1/20C12R1/25
CPCA23C9/1234A23C9/1307A23C9/1315A23C9/1322A23C9/133C12N1/20A23C2240/15A23V2400/169
Inventor 杭锋江远智陆文伟张灏陈卫赵建新
Owner JIANGNAN UNIV