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A compound proliferator capable of delaying the reduction of the number of live bacteria in fermented milk produced by Lactobacillus plantarum

A technology of Lactobacillus plantarum and fermented milk, applied in the fields of fermentation and food processing, can solve the problems of restricting large-scale application, difficulty in curdling, beany smell, etc., and achieve the effect of promoting large-scale application and rapid acid production

Active Publication Date: 2021-05-04
JIANGNAN UNIV +1
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  • 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

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  • A compound proliferator capable of delaying the reduction of the number of live bacteria in fermented milk produced by Lactobacillus plantarum
  • A compound proliferator capable of delaying the reduction of the number of live bacteria in fermented milk produced by Lactobacillus plantarum
  • A compound proliferator capable of delaying the reduction of the number of live bacteria in fermented milk produced by Lactobacillus plantarum

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...

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Abstract

The invention discloses a compound proliferating agent capable of delaying the reduction of the number of live bacteria in fermented milk by Lactobacillus plantarum, and belongs to the technical field of food processing and fermentation. The composition of the compound proliferator of the present invention includes collagen, yeast extract, whey protein, oat extract, malt extract and fructooligosaccharide; adding the compound proliferator of the present invention to the milk-based system can solve the The technical problem of slow growth and inability to coagulate milk in the milk-based system is to realize the rapid acid production and curdling of Lactobacillus plantarum in the milk-based system; use the compound proliferator of the present invention to ferment Lactobacillus plantarum in the milk-based system, It only takes 6-12 hours to reach the end point of fermentation (65-75°T), and at this time, the number of viable Lactobacillus plantarum in the fermented dairy products can reach 1.2×10 9 ~1.6×10 9 CFU / g, and can delay the problem of the reduction of the number of live bacteria and post-acidification of Lactobacillus plantarum fermented milk during the shelf life, which greatly promotes the large-scale application of Lactobacillus plantarum in fermented milk products.

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

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Application Information

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Patent Type & Authority Patents(China)
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