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Compound lactobacillus leavening agent and application thereof

A technology of starter and compound milk, applied in the field of microorganisms, can solve problems such as blank and achieve good effect of probiotics

Pending Publication Date: 2020-12-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the Lactobacillus starter for fermented tea and the fermented tea beverage containing active probiotics are still blank

Method used

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  • Compound lactobacillus leavening agent and application thereof

Examples

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Effect test

preparation example Construction

[0040] The preparation method of the lactic acid bacteria powder involved in the following examples is as follows:

[0041] Dip the lactic acid bacteria solution in the bacteria preservation tube with an inoculation loop and streak it on the MRS solid medium, and culture it at 37°C for 36 hours to obtain a single colony; pick a single colony and inoculate it in the MRS liquid medium, and culture it at a constant temperature of 37°C for 12 hours. Obtain the seed liquid; inoculate the seed liquid into the MRS liquid culture medium according to the inoculation amount of 2% (v / v), cultivate at a constant temperature of 37° C. for 24 hours to obtain the culture liquid; centrifuge the culture liquid to collect the thalli; Concentration is 200g / L in the stachyose solution, obtains resuspension liquid; Freeze-drys resuspension liquid, obtains lactic acid bacteria bacterial powder;

[0042]Among them, the freeze-drying process: put the resuspension at -50°C for 4 hours; primary drying ...

Embodiment 1

[0049] Embodiment 1: the preparation of compound lactobacillus starter

[0050] Specific steps are as follows:

[0051] Option 1: Pulverize black tea leaves to 80 meshes to obtain pulverized tea leaves; mix the pulverized tea leaves with water, boil and extract for 30 minutes to obtain tea soup. During the extraction, the quality of pulverized tea leaves accounts for 20‰; centrifuge the tea soup at 3000g for 10min to obtain a supernatant; add 7% of the total mass of the supernatant to glucose, 5‰ of yeast protein, 2‰ of soybean peptone, and 5‰ of dipotassium hydrogen phosphate , 20‰ sodium citrate and 4% whey protein isolate to obtain a mixed solution; the mixed solution was first heated at 85°C for 15 minutes to sterilize, then concentrated in a vacuum at 45°C, and finally freeze-dried to obtain tea powder; Mix tea powder and Lactobacillus rhamnosus CCFM0528 bacteria powder in a sterile environment to obtain compound Lactobacillus starter 1. In Compound Lactobacillus starter...

Embodiment 2

[0057] Embodiment 2: the preparation of fermented tea beverage

[0058] Specific steps are as follows:

[0059] Option 1: Dissolve 3 g of the compound lactobacillus starter 1 obtained in Example 1 in 500 mL of pure water, and ferment at 37° C. for 12 hours to obtain fermented tea beverage 1 .

[0060] Solution 2: Take 3g of the compound lactobacillus starters 2-7 obtained in Example 1 and dissolve them in 500mL of pure water, and ferment at 37°C for 12 hours to obtain fermented tea beverages 2-7.

[0061] Solution 3: Take 3 g of the compound lactobacillus starter 8-12 obtained in Example 1 and dissolve them in 500 mL of pure water, and ferment at 37° C. for 12 hours to obtain fermented tea beverages 8-12.

[0062] Solution 4: Take 3 g of the compound lactobacillus starter 13-17 obtained in Example 1 and dissolve them in 500 mL of pure water, and ferment at 37° C. for 12 hours to obtain fermented tea beverages 13-17.

[0063] Solution 5: Take 3 g of the compound lactobacillus...

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Abstract

The invention discloses a compound lactobacillus leavening agent and application thereof, and belongs to the technical field of microorganisms and the technical field of fermentation. The invention provides the compound lactobacillus leavening agent capable of fermenting tea. The compound lactobacillus leavening agent is put into purified water to be fully dissolved and then is fermented at 37 DEGC, so that the viable count of lactobacillus in a fermented tea beverage obtained by fermentation can be increased from 1*106cfu / mL to more than 2*109cfu / mL. The invention provides the fermented teabeverage. The fermented tea beverage is obtained by fermenting the compound lactobacillus leavening agent at the constant temperature of 35 to 40 DEG C for 10 to 14 hours. In the fermented tea beverage, the viable count of the lactobacillus can reach 2*109cfu / mL or above, and the probiotic effect is good.

Description

technical field [0001] The invention relates to a compound lactobacillus starter and an application thereof, belonging to the technical field of microbes and the technical field of fermentation. Background technique [0002] Tea is one of the three major beverages in the world. It is rich in various nutrients such as tea polyphenols and tea polysaccharides. It has high nutritional value and multiple health effects. It is very popular among consumers due to its remarkable effect. [0003] Lactobacillus fermented tea drinks are extremely rare in the market, and live bacteria fermented tea drinks are even blank. Although the rise of kombucha has aroused the interest of some researchers and has carried out the exploration of compound fermentation products of fruit juice and tea, for example, the yellow peach oolong compound fermented tea beverage obtained by adding fruit juice to tea and fermenting with yeast for fruit wine , and ebony kombucha compound beverage obtained by co...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23F3/10C12R1/25C12R1/245C12R1/225
CPCC12N1/20A23F3/10
Inventor 崔树茂张书琦王如夏许悦冯银霞王雨欣毛丙永唐鑫赵建新
Owner JIANGNAN UNIV
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