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Stable fermentation method for polysaccharide lactobacillus plantarum

A technology for stable fermentation of Lactobacillus plantarum, applied in the field of stable fermentation of polysaccharide Lactobacillus plantarum, can solve the problems of slow growth, weak acid production ability, and inability to curd milk, etc., achieve weight loss, good product viscosity, and strengthen human body The effect of immunity

Inactive Publication Date: 2020-05-08
江苏好彩头食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a stable fermentation method for polysaccharide Lactobacillus plantarum, which has a high content of Lactobacillus plantarum in fermented milk and can exert the unique health-care function of Lactobacillus plantarum. The advantages of short time, good viscosity, delicate and smooth taste, and good tissue state solve the problems of making up for the slow growth of Lactobacillus plantarum in milk, weak acid production ability, and inability to curd milk.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Ingredients: After dry mixing 0.8g of aspartame and 3g of agar 172, add it to 1995.6g of raw milk that has been preheated to 35°C, then add 0.6g of APG-18 milk essence, and heat up To 65°C, stir for 15 minutes;

[0025] (2) Homogenization and sterilization: Preheat the prepared feed solution to heat up, homogenize at 65°C and 20MPa, then pack in enamel tanks with lids, sterilize in a water bath at 95°C for 5 minutes, cool to 37°C, and set aside;

[0026] (3) Inoculation and fermentation: under aseptic conditions, insert plantarum ST-III freeze-dried bacterial powder and Streptococcus thermophilus TA40 subculture strains into the sterilizing cooling feed liquid, wherein plantaractobacillus ST-III, thermophilic The inoculum size of Streptococcus TA40 was 1.0X10 6 CFU / g, after stirring evenly, ferment at 37°C, measure the titrated acidity of the fermented milk in time to stop the fermentation when it reaches 80°T, among them, the TA40 subculture strain is the freeze-d...

Embodiment 2

[0029] (1) Ingredients: 0.1g of sucralose and 0.1g of acesulfame-K were added to 999.8Kg of raw milk preheated to 35°C, and stirred for 10 minutes;

[0030] (2) Homogenization and sterilization: Preheat the prepared feed liquid to heat up, homogenize at 65°C and 20MPa, put it in an enamel tank with a cover, sterilize in a water bath at 95°C for 5 minutes, cool to 37°C, and set aside;

[0031] (3) Inoculation and fermentation: under aseptic conditions, insert plantarum ST-III freeze-dried bacterial powder and Streptococcus thermophilus BODY-2 freeze-dried bacterial powder into the sterilized cooling feed liquid, wherein plantarum lactobacillus ST-III, The inoculum amount of Streptococcus thermophilus BODY-2 is 1.0X10°C FU / g, after stirring evenly, ferment at 37°C, measure the titrated acidity of the fermented milk in time to stop the fermentation when it reaches 75°T;

[0032] (4) cooling filling and refrigerated post-cooking: place the fermented sample in an ice-water bath and...

Embodiment 3

[0034] (1) Ingredients: 25g of lactose, 25g of fructose, 1g of low-ester pectin, 0.5g of propylene glycol alginate, and 0.3g of SGM-1125 yoghurt flavor were added to 948.2g of raw milk preheated to 35°C, and stirred for 10 minutes;

[0035] (2) Homogenization and sterilization: preheat the prepared feed liquid and heat up, after homogenizing at 65C and 20MPa, place it in an enamel tank with a cover, sterilize in a water bath at 95°C for 5 minutes, cool to 37C, and set aside;

[0036] (3) Inoculation and fermentation: under aseptic conditions, insert plantarum ST-III freeze-dried bacterial powder and Streptococcus thermophilus BODY-2 freeze-dried bacterial powder into the sterilized cooling feed liquid, wherein plantarum lactobacillus ST-III, The inoculum amount of Streptococcus thermophilus BODY-2 is 1.0X10°C FU / g, after stirring evenly, ferment at 37°C, measure the titrated acidity of the fermented milk in time to stop the fermentation when it reaches 75°T;

[0037] (4) cooli...

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Abstract

The invention relates to the technical field of lactobacillus plantarum, and discloses a stable fermentation method for polysaccharide lactobacillus plantarum. The method comprises the following steps: preparing primary seeds, and specifically, inoculating a primary seed culture medium with a bacillus strain suspension, wherein every 1000 mL of the primary seed culture medium comprises the following raw materials: 8-12 g of tryptone, 1.53 g of a yeast extract, 1.5-4 g of glucose, 2-5 g of a beef extract, 3-6 g of sodium chloride, 2.5-4 g of disodium hydrogen phosphate, 0.5-1.5 g of magnesium sulfate heptahydrate and 1000 mL of distilled water, and the pH value is 7.0-7.4. According to the stable fermentation method for the polysaccharide lactobacillus plantarum, the bacterial count of lactobacillus plantarum is high, common lactobacillus plantarum and a common yogurt starter are mixed and fermented until the acidity is about 80 degrees T, the content of active lactobacillus plantarum in the product is only about 2* 10 DEG C FU / g, and the content of the lactobacillus plantarum with multiple probiotic health effects of reducing the content of serum low-density lipoprotein cholesterol, increasing the content of high-density lipoprotein cholesterol, controlling or reducing the weight, enhancing the human immunity and the like is obviously increased.

Description

technical field [0001] The invention relates to the technical field of Lactobacillus plantarum, in particular to a stable fermentation method for polysaccharide Lactobacillus plantarum. Background technique [0002] Lactobacillus plantarum is a kind of lactic acid bacteria. The optimum growth temperature is 30-35°C. It is anaerobic or facultative anaerobic. About 5, it belongs to the same type of fermenting lactic acid bacteria. The difference between this bacterium and other lactic acid bacteria is that the number of viable bacteria of this bacterium is relatively high, and it can produce a large amount of acid, so that the pH value of the water is stable and does not rise, and the acidic substances produced by it can be degraded Heavy metals, because this bacterium is anaerobic bacteria (facultative aerobic), can produce unique lactobacillus during the reproduction process, lactobacillus is a kind of biological preservative, in the middle and late stages of breeding, due t...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/38A23C9/127C12R1/25C12R1/46
CPCC12N1/20C12N1/38A23C9/127A23C2220/204A23V2400/249A23V2400/169
Inventor 陈忠实孟祥晨
Owner 江苏好彩头食品有限公司