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A method for improving the quality of Lactobacillus rhamnosus fermented milk

A technology for improving the quality of Lactobacillus rhamnosus, which is applied to Lactobacillus, dairy products, and other dairy products. It can solve the problems of reducing the number of viable probiotics and complex survival relationships, and achieves no change in hardness and good stability. , the overall good effect

Active Publication Date: 2022-05-13
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is a complex survival relationship between Lactobacillus rhamnosus and Streptococcus thermophilus in the fermented milk system. Streptococcus thermophilus can promote the growth of Lactobacillus rhamnosus in the early stage of fermentation; but there is mutual inhibition in the late stage of fermentation
In addition, Streptococcus thermophilus is able to quickly curdle milk before Lactobacillus rhamnosus begins to grow in large quantities, which will reduce the number of viable probiotic bacteria in dairy products

Method used

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  • A method for improving the quality of Lactobacillus rhamnosus fermented milk
  • A method for improving the quality of Lactobacillus rhamnosus fermented milk
  • A method for improving the quality of Lactobacillus rhamnosus fermented milk

Examples

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Embodiment 1

[0048] Dissolve 4-7% sucrose in boiling water, add 12% skim milk powder after cooling to 60-70°C, dissolve evenly, homogenize, sterilize at 95-105°C for 10 minutes, inoculate with 2% Lactobacillus rhamnosus and 0.005%-0.02% Streptococcus thermophilus, cultured at 32-34°C until curdling; transfer to 4°C for post-ripening.

Embodiment 2

[0050] Dissolve 4-7% sucrose in boiling water, add 12% skim milk powder after cooling to 60-70°C, dissolve evenly, homogenize, sterilize at 95-105°C for 10 minutes, inoculate with 2% Lactobacillus rhamnosus and 0.05%-0.10% Streptococcus thermophilus, cultured at 32-34°C until curdling; transfer to 4°C for post-ripening.

Embodiment 3

[0052] Dissolve 4-7% sucrose in boiling water, add 12% skim milk powder after cooling to 60-70°C, dissolve evenly, homogenize, sterilize at 95-105°C for 10 minutes, inoculate with 2% Lactobacillus rhamnosus and 0.005%-0.02% Streptococcus thermophilus, cultured at 35-37°C until curdling; transfer to 4°C for post-ripening.

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Abstract

The invention relates to a method for improving the quality of Lactobacillus rhamnosus fermented milk. Dissolve 5.5% sucrose in boiling water, add 12% skim milk powder after it is cooled to 60-70°C and dissolve evenly, then homogenize and extinguish at 105°C. Rhamnosus for 10 minutes, inoculated with 2% Lactobacillus rhamnosus and 0.01%-0.1% low proportion of Streptococcus thermophilus, cultured at 33°C until curdling; transferred to 4°C for post-ripening for 24 hours. By fermented milk prepared by the method provided by the invention, the live bacteria of Lactobacillus rhamnosus reaches about 10 9 CFU / mL, and there is no significant change during 21-day storage; fermented milk has no whey precipitation after storage for 21 days, overcoming the serious defect of whey precipitation in lactobacillus rhamnosus fermented milk, and its water holding capacity is significantly higher than that of single-bacteria fermented milk Improvement, viscosity and cohesion are better than single-bacteria fermented milk, and the hardness does not change much; the overall stability of mixed-bacteria fermented milk is better.

Description

technical field [0001] The invention relates to a method for improving the quality of lactobacillus rhamnosus fermented milk, which belongs to the field of food biotechnology. Background technique [0002] Fermented milk is an excellent carrier for a large number of probiotic lactic acid bacteria strains, and the addition of lactic acid bacteria also increases the probiotic function of dairy products. Lactobacillus rhamnosus (Lactobacillus rhamnosus) is one of the normal strains of the human body. It has strong resistance to gastric acid and bile, and can colonize the human body for a long time. It is a microorganism that can be used in food recognized by the state. Lactobacillus rhamnosus has beneficial functions such as regulating intestinal flora, regulating immunity, and preventing lipid metabolism disorders; and it has strong stability in dairy products. [0003] With the improvement of people's living standards, safety, nutrition and health have become the subjects of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127
CPCA23C9/127A23C2220/204A23V2400/175A23V2400/249
Inventor 张臣臣顾瑞霞杨立廷王岱虞星彤陈大卫关成冉
Owner YANGZHOU UNIV