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Lyoprotectant, fermentation agent, preparation method and application thereof

A technology of freeze-drying protective agent and starter, applied in the field of starter and its preparation, and freeze-drying protectant

Active Publication Date: 2021-11-30
BEIJING UNIV OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The third object of the present invention is to provide a starter, the above-mentioned starter is mainly prepared from the above-mentioned freeze-drying protection agent and plant Lactobacillus Zhang-LL, the starter can effectively relieve the existing strain of plantarum Lactobacillus by adding the freeze-drying protection agent. Zhang-LL has the problem of decreased viability of the fermented strain during the freeze-drying process, which has better fermentation performance and will not cause the problem of elevated blood sugar

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  • Lyoprotectant, fermentation agent, preparation method and application thereof
  • Lyoprotectant, fermentation agent, preparation method and application thereof
  • Lyoprotectant, fermentation agent, preparation method and application thereof

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preparation example Construction

[0059] According to one aspect of the present invention, a kind of preparation method of above-mentioned lyoprotectant, described preparation method comprises the following steps:

[0060] Mixing the raw materials evenly and sterilizing to obtain the freeze-dried protective agent;

[0061] The preparation method of the freeze-drying protective agent provided by the present invention comprises the following steps: uniformly mixing all raw materials and sterilizing to obtain the freeze-drying protective agent. The above preparation method has the advantage of simple preparation process.

[0062] In a preferred embodiment of the present invention, the preparation method specifically includes the following steps:

[0063] (a), dissolving skim milk powder and tamarind polysaccharide in part of water, and sterilizing to obtain mixed solution A;

[0064] (b), dissolving polydextrose in the remaining water, and sterilizing to obtain a polydextrose solution;

[0065] (c), under asep...

Embodiment 1

[0094] A starter, the starter is mainly made from a freeze-drying protectant and Lactobacillus plantarum Zhang-LL;

[0095] The preparation method of described starter comprises:

[0096] (1), prepare lyoprotectant:

[0097] The lyoprotectant comprises the following components in terms of mass percentage: 10% skim milk powder, 0.1% tamarind polysaccharide, 2% polydextrose, and 87.9% water;

[0098] The preparation method comprises the following steps:

[0099] (a) Dissolve skim milk powder and tamarind polysaccharide in part of the water, sterilize at 115°C for 7 minutes by high-pressure steam, take it out quickly after the temperature drops below 80°C, and obtain mixed solution A;

[0100] (b), dissolving polydextrose in the remaining water, and filtering and sterilizing through a 0.22 μm filter membrane to obtain a polydextrose solution;

[0101] (c), under aseptic conditions, mix the mixed solution A with the polydextrose solution to obtain a lyoprotectant;

[0102] (2)...

Embodiment 2

[0113] A starter, the starter is mainly made from a freeze-drying protectant and Lactobacillus plantarum Zhang-LL;

[0114] The preparation method of described starter comprises:

[0115] (1), prepare lyoprotectant:

[0116] The lyoprotectant comprises the following components in terms of mass percentage: 15% of skim milk powder, 0.3% of tamarind polysaccharide, 5% of polydextrose, and 79.7% of water;

[0117] The preparation method comprises the following steps:

[0118] (a) Dissolve skim milk powder and tamarind polysaccharide in some water, sterilize at 115°C for 15 minutes by high-pressure steam, and take it out quickly after the temperature drops below 80°C to obtain mixed solution A;

[0119] (b), dissolving polydextrose in the remaining water, and filtering and sterilizing through a 0.22 μm filter membrane to obtain a polydextrose solution;

[0120] (c), under aseptic conditions, mix the mixed solution A with the polydextrose solution to obtain a lyoprotectant;

[0...

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Abstract

The invention provides a lyoprotectant, a leavening agent and its preparation method and application, and relates to the technical field of microbial fermentation. The lyoprotectant includes skimmed milk powder, tamarind polysaccharide, polydextrose and water, and is prepared from the above raw materials. The obtained freeze-drying protective agent can effectively reduce the damage of ice crystals to the fermented bacteria during the freeze-drying process, and at the same time, tamarind polysaccharide and polydextrose will not cause the increase of blood sugar, which effectively alleviates the increase of blood sugar easily caused by the existing strain protectant The problem. Further, the fermentation agent of the present application effectively alleviates the problem of the decline in the viability of the fermentation strain of the existing Lactobacillus plantarum Zhang-LL during the freeze-drying process through the addition of a freeze-drying protective agent, has better fermentation performance, and will not cause blood sugar to rise at the same time. high question.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a freeze-drying protective agent, a fermentation agent and a preparation method and application thereof. Background technique [0002] Soymilk is rich in nutrition, rich in functional nutrients such as soybean protein, B vitamins, and soybean isoflavones. However, due to the oligosaccharides and anti-nutritional factors contained in it, it is not easily absorbed by the human body, and it is easy to cause indigestion and gastrointestinal tract after drinking. Problems such as flatulence, and the unique beany smell of beans are also unacceptable to quite a few people. However, after soy milk is fermented into fermented soy milk products, its beany smell will be greatly reduced. While retaining the nutrients of soybeans, it can also increase the digestion and absorption rate of soybean protein and reduce gastrointestinal discomfort caused by indigestion. , In additio...

Claims

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Application Information

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IPC IPC(8): C12N1/04C12N1/20A23L11/50A23L11/60C12R1/25A23L11/65
CPCC12N1/04C12N1/20A23C11/106A23V2400/169
Inventor 谢远红贾淼张红星刘慧金君华
Owner BEIJING UNIV OF AGRI
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