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Lactobacillus plantarum YL15 and application thereof in red wine flavored yogurt

A technology of Lactobacillus plantarum and red wine, applied in the direction of Lactobacillus, application, plant gene improvement, etc., to achieve the effect of improving quality and flavor, moderate acidity, and delicate tissue

Active Publication Date: 2019-07-26
新疆凯瑞可食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the technical status of the application of new Lactobacillus plantarum in the fermentation of red wine flavored yogurt that has not been recorded in the existing fermented milk technology, and there are few records on the development and utilization of red wine powder, the present invention aims to provide a new Lactobacillus plantarum The technical scheme of YL15 and its application in red wine-flavored yoghurt, by mixing red wine powder with fresh milk and fermenting with a new strain of Lactobacillus plantarum (Lactobacillus plantarum) YL15, a unique flavor suitable for all ages can be obtained. Wine Flavored Yogurt

Method used

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  • Lactobacillus plantarum YL15 and application thereof in red wine flavored yogurt
  • Lactobacillus plantarum YL15 and application thereof in red wine flavored yogurt
  • Lactobacillus plantarum YL15 and application thereof in red wine flavored yogurt

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Effect test

Embodiment 1

[0038] Example 1: Isolation, screening and identification of Lactobacillus plantarum YL15CGMCC No.17174

[0039] (1) Separation and screening

[0040] According to the particularity of Xinjiang's geographical environment, a batch of well-growing microbial strains were screened out by sampling the sour horse milk collected from the homes of farmers and herdsmen in Urumqi, Xinjiang. Take 25g of cheese, put it in 200mL of salt water, and put it on a vortex mixer. Mix well, take 1mL and put it into a test tube filled with 9mL sterile normal saline, dilute it in 10-fold steps, and the dilution is 10 -2 、10 -3 、10 -4 、10 -5 、10 -6 . Use a pipette to draw 1 mL of each of the above dilutions, pour into the modified MRS medium by pouring method, and place the plate in a 35°C incubator for 24 hours. Observe and record the characteristics of the colonies and pick individual colonies with different shapes of transparent circles for Gram staining, pick Gram-staining positive colonies...

Embodiment 2

[0048] Example 2: Preparation of red wine flavored yoghurt

[0049] The present invention specifically provides a kind of red wine-flavored yoghurt, which is specifically prepared by the following preparation method:

[0050] (1) Activation of strains: Lactobacillus plantarum (Lactobacillus plantarum) YL15CGMCC NO.17174 stored at 4°C was inoculated in MRS broth under a sterile environment, cultured at 35°C for 24 hours, and kept at constant temperature for later use.

[0051] (2) Preparation of fermented yeast liquid: Preheat milk at 85°C for 20 minutes, homogenize, sterilize, transfer to mother liquor fermentation container and cool to 30°C, under sterile conditions, prepare step (1) by volume percentage The activated Lactobacillus plantarum liquid was transferred into the mother liquor fermentation container at a ratio of 4%, and the culture condition was 42°C for 8 hours to obtain fermented yeast liquid, which was stored at 4°C for future use.

[0052] (3) Emulsion pretrea...

Embodiment 3

[0059] Example 3: Single factor test of fermentation conditions in red wine flavored yoghurt

[0060] Experimental process: the fermentation time was selected as 4h, 5h, 6h, 7h, 8h; the culture temperature was 33°C, 36°C, 39°C, 42°C, 45°C; the inoculum size was 1%, 2%, 3%, 4% , 5%; the amount of sucrose added is 2%, 4%, 6%, 8%, 10%; the amount of red wine powder added is 1%, 3%, 5%, 7%, 9%; Acid-base titration was used to determine the acidity, and a single factor investigation was carried out.

[0061] (1) Effects of different fermentation times on fermentation

[0062] See attached Figure 4 It can be seen that the titrated acidity of red wine-flavored yogurt fermented for 5h, 6h, and 7h is higher than that of red wine-flavored yogurt fermented for 4h; through sensory analysis of red wine-flavored yogurt with different fermentation times, it was found that with the extension of fermentation time, the red wine-flavored yogurt The amount of whey precipitation increased, but...

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Abstract

The invention provides novel strain lactobacillus plantarum YL15 and application thereof in red wine flavored yogurt. Lactobacillus plantarum YL15 is separated and screened from acid horse milk collected from farmers and herdsmen in Urumqi, Xinjiang, the separated strain is utilized to prepare a fermentation preparation, the fermentation preparation is applied to the red wine flavored yogurt, theprepared red wine flavored yogurt has uniform color, is light pink, has stable traits, unique flavor and full taste and is a typical novel yogurt product, which has wide application value for the technical field of microbial strain application.

Description

technical field [0001] The present invention relates to the technical field of microbial strains and applications thereof, and more specifically relates to the technical field of a new Lactobacillus plantarum YL15 and its application in red wine-flavored yoghurt. Background technique [0002] Fermented milk is a dairy product made from raw milk or milk powder through sterilization and fermentation. Yogurt is obtained by fermenting cow's milk with lactic acid bacteria. Active enzymes, lactic acid bacteria proliferation factors, exopolysaccharides and other active substances required by the human body will be produced through the metabolism of lactic acid bacteria, which can promote the body's metabolism. Therefore, developing the habit of drinking yogurt will enhance the peristalsis of the intestinal tract and increase appetite. At present, yogurt at home and abroad is very popular and loved by people, and there are many flavors of yogurt, but there is no disclosure of yogu...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N15/31A23C9/13C12R1/25
CPCC12N1/20A23C9/1307C12R2001/25C12N1/205A23V2400/169
Inventor 武运殷娜王犁烨夏俊芳武亚婷张剑林
Owner 新疆凯瑞可食品科技有限公司
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