Preparation method and application of Kefir leavening agent containing saccharomyces boulardii

A technology for yeast Brady and kefir starter, applied in the field of preparation of kefir starter, can solve the problems of inability to produce new granules, difficult to ferment functional beverages, etc. The process is fast and safe, and the effect of improving osmotic pressure

Inactive Publication Date: 2021-06-04
安徽旭辰生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a preparation method and application of a kefir starter containing Saccharomyces bradis, which is used to solve the problem that the preparation of the existing kefir starter basically requires the use of the original developed Only Phil grains can continue to be expanded and cultivated, and new grains cannot be produced without using the original grains, so it is difficult to ferment a functional beverage that is consistent with the grain product in industrialization

Method used

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  • Preparation method and application of Kefir leavening agent containing saccharomyces boulardii
  • Preparation method and application of Kefir leavening agent containing saccharomyces boulardii
  • Preparation method and application of Kefir leavening agent containing saccharomyces boulardii

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Embodiment 1

[0043] see Figure 1-5 Shown, a kind of preparation method of the kefir starter that contains Braddis saccharomyces, the kefir starter that contains Braddis saccharomyces comprises the strains of following equal parts by weight: Braddis saccharomyces, Ding Clostridium acid, Bacillus coagulans, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus kefir, Pichia pastoris, Saccharomyces cerevisiae and Acetobacter orientalis;

[0044] The preparation method of the kefir starter containing Saccharomyces bradymi comprises the following steps:

[0045] Step S1: Add sterile water, medium A, medium B, and medium C to 4 washed and dried Erlenmeyer flasks respectively, add the amount to two-thirds of the body of the Erlenmeyer flask, and use the Erlenmeyer flask sealing film Seal it, put it into an autoclave, set the temperature at 115°C, and sterilize for 30 minutes. After sterilization, take it out and store it in a refrigerator at 4°C for late...

Embodiment 2

[0060] see Figure 1-5 Shown, a kind of preparation method of the kefir starter that contains Braddis saccharomyces, the kefir starter that contains Braddis saccharomyces comprises the strains of following equal parts by weight: Braddis saccharomyces, Ding Clostridium acid, Bacillus coagulans, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus kefir, Pichia pastoris, Saccharomyces cerevisiae and Acetobacter orientalis;

[0061] The preparation method of the kefir starter containing Saccharomyces bradymi comprises the following steps:

[0062] Step S1: Add sterile water, medium A, medium B, and medium C to 4 washed and dried Erlenmeyer flasks respectively, add the amount to two-thirds of the body of the Erlenmeyer flask, and use the Erlenmeyer flask sealing film Seal it, put it into an autoclave, set the temperature at 115°C, and sterilize for 32.5 minutes. After sterilization, take it out and store it in a refrigerator at 4°C for la...

Embodiment 3

[0077] see Figure 1-5 Shown, a kind of preparation method of the kefir starter that contains Braddis saccharomyces, the kefir starter that contains Braddis saccharomyces comprises the strains of following equal parts by weight: Braddis saccharomyces, Ding Clostridium acid, Bacillus coagulans, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus kefir, Pichia pastoris, Saccharomyces cerevisiae and Acetobacter orientalis;

[0078] The preparation method of the kefir starter containing Saccharomyces bradymi comprises the following steps:

[0079] Step S1: Add sterile water, medium A, medium B, and medium C to 4 washed and dried Erlenmeyer flasks respectively, add the amount to two-thirds of the body of the Erlenmeyer flask, and use the Erlenmeyer flask sealing film Seal it, put it into an autoclave, set the temperature at 115°C, and sterilize for 35 minutes. After sterilization, take it out and store it in a refrigerator at 4°C for late...

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Abstract

The invention discloses a preparation method and application of a kefir leavening agent containing saccharomyces boulardii. The Kefir leavening agent containing saccharomyces boulardii comprises the following strains in equal parts by weight: saccharomyces boulardii, clostridium butyricum, bacillus coagulans, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus kefir, pichia pastoris, saccharomyces cerevisiae and oriental acetic bacteria. The preparation method comprises the steps of culture medium preparation, strain activation, strain concentration, scale-up culture, freeze-drying mixing and the like, the added saccharomyces boulardii has multiple effects and can effectively improve the intestinal environment and promote growth and development of other probiotics, activation culture equipment is used for preparation, centrifugal concentration can be quickly performed after culture, the steps of taking out and centrifuging and concentrating after culture are reduced, the harm of bacterial contamination is reduced, the whole preparation process is quicker and safer, and the produced leavening agent is higher in purity and better in effect.

Description

technical field [0001] The invention relates to the technical field of kefir starter, in particular to a preparation method and application of a kefir starter containing Saccharomyces braddis. Background technique [0002] Kefir is a traditional alcoholic fermented milk drink made from cow's milk, goat's milk or goat's milk, added with kefir grain starter containing lactic acid bacteria and yeast, and fermented. A sparkling and low-alcohol fermented milk drink suitable for most people. Traditional kefir is a kind of fermented milk with wine taste, which is made from cow's milk or goat's milk, and the essential bacteria in kefir grains or kefir grains as a starter, also known as milk wine Or kefir, known as "champagne in fermented dairy products". Kefir grains mainly inhabit microorganisms such as lactic acid bacteria, yeasts, and acetic acid bacteria. The bacterial phase is extremely complex, and the bacterial phases contained in kefir grains from different regions and sou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/18C12N1/16C12M1/38C12M1/12C12M1/04C12M1/00B04B5/04A23L2/84A23L2/38A23L2/39A23C9/127C12R1/145C12R1/07C12R1/23C12R1/225C12R1/46C12R1/84C12R1/865C12R1/02C12R1/645
CPCC12N1/20C12N1/18C12N1/16C12M23/34C12M23/48C12M29/20C12M37/00C12M37/04C12M41/12C12M47/02B04B5/0407A23L2/84A23L2/382A23L2/39A23C9/127A23V2002/00A23V2400/11A23V2400/123A23V2400/113A23V2400/249A23V2250/762
Inventor 束震
Owner 安徽旭辰生物科技有限公司
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