Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for producing acid whey by using whey water

A technology for whey water and yogurt, applied in the directions of bacteria, whey, and application used in food preparation, can solve the problem of research on standardized production methods of unseen acid water, affecting the edible safety of milk fans and milk cakes, affecting milk fans and problems such as milk cake output, to achieve the effect of good resource reuse, reduction of fermentation cycle, and shortened time

Active Publication Date: 2020-12-11
YUNNAN AGRICULTURAL UNIVERSITY
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional sour whey is naturally fermented from the whey after making milk fans and milk cakes. Due to the natural fermentation, the whey is placed in an open tank and scooped directly every time it is used, which is very easy to be contaminated by bacteria or Pollution by pathogenic bacteria will affect the food safety of milk fans and milk cakes
In addition, traditional acid whey has no specific fermentation conditions, so changes in temperature will also affect the fermentation time of acid whey. In winter, the long fermentation time of acid whey often affects the fermentation time of milk fans and milk cake Yield
Many scholars have tried to extract and screen a large number of lactic acid bacteria from milk fans, milk cakes, and sour whey: Lactobacillus plantarum, Lactobacillus fermentum, Bifidobacterium, Streptococcus thermophilus, etc., but there is no standardized production method for acid water follow-up research

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing acid whey by using whey water
  • Method for producing acid whey by using whey water

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Activation of strains

[0028] Inoculate the acid whey fermentation strain into the MRS medium, the inoculum amount is 10% of the MRS medium, activate to the third generation, the activation temperature is 35°C, the first generation is activated for 22 hours, the second generation is activated for 24 hours, and the second generation is activated for 24 hours. The third generation was activated for 24 hours, and the total activation was 70 hours. The MRS medium was purchased from: Sigma Company. The acid whey fermentation strains are Lactobacillus fermentum and Lactobacillus bulgaricus: the two acid whey fermentation strains are activated respectively.

[0029] Lactobacillus fermentum and Lactobacillus bulgaricus were purchased from Yunnan Huangshi Laisier Dairy Co., Ltd. respectively.

[0030] 2. Preparation of whey water

[0031] Sterilize the remaining whey after making the milk fan or milk cake. The specific operation is to boil the whey for 5 minutes, filter, ...

Embodiment 2

[0042] 1. Activation of strains

[0043] Inoculate the acid whey fermentation strains into the MRS medium, the inoculum amount is 10% of the MRS medium, activate to the third generation, the activation temperature is 37°C, the first generation is activated for 24 hours, the second generation is activated for 24 hours, and the third generation is activated for 24 hours. Generation activation for 24 hours, co-activation for 72 hours. The MRS medium was purchased from: Sigma Company. The acid whey fermentation strains were Lactobacillus fermentum and Lactobacillus bulgaricus purchased from Yunnan Huangshi Laisier Dairy Co., Ltd. respectively, and the two acid whey fermentation strains were respectively activated.

[0044] 2. Preparation of whey water

[0045] Sterilize the remaining whey after making the milk fan or milk cake. The specific operation is to boil the whey for 8 minutes, filter, and put it into the sterilized fermenter 1 to cool to room temperature. The fermenter ...

experiment example 3

[0056] 1. Activation of strains

[0057] Inoculate the acid whey fermentation strain into the MRS medium, the inoculum amount is 10% of the MRS medium, activate to the third generation, the activation temperature is 36°C, the first generation is activated for 23 hours, the second generation is activated for 24 hours, and the third generation is activated for 24 hours. Generation activation for 24h, co-activation for 71h. The MRS medium was purchased from: Sigma Company. The acid whey fermentation strains are Lactobacillus fermentum and Lactobacillus bulgaricus: the two acid whey fermentation strains are activated respectively.

[0058] Lactobacillus fermentum and Lactobacillus bulgaricus were purchased from Yunnan Huangshi Laisier Dairy Co., Ltd. respectively.

[0059] 2. Preparation of whey water

[0060] Sterilize the remaining whey after making the milk fans or milk cakes. The specific operation is to boil the whey for 6 minutes, filter, and put it into the sterilized fe...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for producing acid whey by using whey water. The method is characterized by comprising the following steps: acid whey fermentation strains are activated in a culture medium; then the activated acid whey fermentation strains are inoculated into sterilized whey water; closed fermentation is performed to quickly obtain the acid whey; the acid whey with all fermentation conditions controlled is utilized as a subculture fermentation agent, and thus, performing strain activation and inoculation, and then performing fermentation again are not needed. According to themethod, lactic acid bacteria screened from whey are selected and are easy to adapt to grow and propagate in the whey, so that the time for the whey to become sour is greatly shortened; fermentation isstable and industrial production is facilitated; selecting the whey water as a product obtained after a dairy fan or a dairy cake is convenient and fast, and lactobacillus fermentum and lactobacillusbulgaricus have a synergistic effect on fermentation of the whey.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a fermentation production method of acid whey. Background technique [0002] At present, there are no specific production steps and process parameters for the production of traditional acid whey, and with people's emphasis on ethnic characteristic industries, acid whey is an important auxiliary material for traditional dairy products in Yunnan, and its food safety has also been questioned . Traditional sour whey is naturally fermented from the whey after making milk fans and milk cakes. Due to the natural fermentation, the whey is placed in an open tank and scooped directly every time it is used, which is very easy to be contaminated by bacteria or Pollution by pathogenic bacteria will affect the food safety of milk fans and milk cakes. In addition, traditional acid whey has no specific fermentation conditions, so changes in temperature will also affect the ferment...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C21/02
CPCA23C21/026A23V2400/143A23V2400/123Y02P60/87
Inventor 黄艾祥王钰潭
Owner YUNNAN AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com