Fermentation film containing rich lactobacillus plantarum and preparation method thereof

A technology of Lactobacillus plantarum and fermented milk, which is applied in the field of fermented milk rich in Lactobacillus plantarum and its preparation, can solve the problems of slow growth, inability to grow, and restrictions on the large-scale application of fermented dairy products

Active Publication Date: 2019-03-22
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

Method used

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  • Fermentation film containing rich lactobacillus plantarum and preparation method thereof
  • Fermentation film containing rich lactobacillus plantarum and preparation method thereof
  • Fermentation film containing rich lactobacillus plantarum and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Specific steps are as follows:

[0082] (1) Take raw materials according to Table 1;

[0083] (2) According to the ratio in Table 1, first premix the sweetener, thickener, emulsifier and proliferation factor, and then dissolve the obtained premix in the raw milk at 40°C, slowly add the edible essence and stir 30min, after mixing evenly, feed solution A was obtained;

[0084] (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;

[0085] (4) Inoculate Lactobacillus plantarum CGMCC No.5494 in feed liquid B, inoculum size 3.9×10 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 70°T, the fermentation time is 10h, and the material liquid C is obtained;

...

Embodiment 2

[0097] Specific steps are as follows:

[0098] (1) Take raw materials according to Table 4;

[0099](2) According to the ratio in Table 4, first premix the sweetener, thickener, emulsifier and enzymatic oat flour, then dissolve the obtained premix in raw milk at 55°C, slowly add food flavoring , stirred for 15 minutes, and mixed uniformly to obtain material liquid A;

[0100] (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;

[0101] (4) Inoculate Lactobacillus plantarum CGMCC No.6077 in feed liquid B, inoculum size 1×10 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 75°T, the fermentation time is 10h, and the feed liquid C is obtained;

[0102] (5) D...

Embodiment 3

[0114] Specific steps are as follows:

[0115] (1) Take raw materials according to Table 6;

[0116] (2) According to the ratio in Table 6, first premix the sweetener, thickener, emulsifier and enzymatic oat flour, then dissolve the obtained premix in raw milk at 55°C, slowly add food flavor and , stirred for 15 minutes, and mixed uniformly to obtain material liquid A;

[0117] (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;

[0118] (4) Inoculate Lactobacillus plantarum CGMCC No.5492 in feed liquid B, inoculum size 4.1×10 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°T, the fermentation time is 12h, and the feed liquid C is obtained;

[0119] (...

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Abstract

The invention discloses a fermentation film containing rich lactobacillus plantarum and a preparation method thereof, and belongs to the technical field of microbes and the technical field of fermentation. According to the method, the lactobacillus plantarum is inoculated into raw material milk added with proliferation factor for fermentation so as to obtain the fermentation milk. By using the method provided by the invention, the proliferation and the fermentation of the lactobacillus plantarum in the cow milk fermentation system are successfully realized; in addition, the fermentation time of the lactobacillus plantarum in the cow milk fermentation system can be greatly shortened. When the method provided by the invention is used for preparing the fermentation milk, the viable count of the lactobacillus plantarum in the fermentation milk can reach 1.2*10<9>CFU/g after the fermentation for 10 to 12h; in addition, the fermentation milk is prepared by using the method; the problem of poor flavor (beany flavor or bitter taste) of products due to the use of yeast powder, soybean protein, soy peptone or hydrolyzed soybean protein as accelerators for accelerating the fermentation of thelactobacillus plantarum in the cow milk is solved; the large-scale application of the lactobacillus plantarum in the fermented milk product is greatly promoted.

Description

technical field [0001] The invention relates to fermented milk rich in plantaractobacillus and a preparation method thereof, belonging to the technical field of microbes 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 probiotic, Lactobacillus plantarum can not only increase the ...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1234A23C9/13A23C9/1307A23V2400/169
Inventor 杭锋江远智陆文伟张灏陈卫赵建新
Owner JIANGNAN UNIV
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