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Yoghourt oil fermented by single bacteria and preparation method thereof

A technology of sour cream and bacteria fermentation, which is applied to bacteria, lactobacillus, dairy products and other directions used in food preparation, and can solve the problems of lack of probiotic function and weak acid-producing ability of sour cream.

Pending Publication Date: 2022-06-03
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the starter bacteria that can play the role of fermenting sour cream are mainly Lactococcus lactis subsp. and Leuconostoc enterococci subsp. cremoris, which are generally not prebiotic
Chinese patent application 202110160171 discloses a method for preparing sour cream. The fermentation strain is composed of Streptococcus thermophilus, Lactococcus lactis subsp. At least three of the Enterobacteriaceae subsp. other lactic acid bacteria with probiotic properties mostly do not ferment well in sour cream
Chinese patent 201810842251 discloses a strain of Lactobacillus paracasei applied to the fermentation of sour cream, which can significantly improve the milk flavor of sour cream but its acid production capacity is weak

Method used

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  • Yoghourt oil fermented by single bacteria and preparation method thereof
  • Yoghourt oil fermented by single bacteria and preparation method thereof
  • Yoghourt oil fermented by single bacteria and preparation method thereof

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preparation example Construction

[0030] In the present invention, strain activation and cream preparation are carried out first, followed by fermentation of sour cream, and finally the determination of the number of viable cells and various indexes is completed.

[0031] The relevant medium and reagent formulations and test methods in the following examples are as follows.

[0032] 1. Experimental grease

[0033] Anjia Butter, the oil content is 82.9wt%, the specification is salt-free, and the manufacturer is New Zealand Fonterra Group.

[0034] 2. Experimental medium

[0035] MRS medium: glucose 20.0g, peptone 10.0g, anhydrous sodium acetate 5.0g, ammonium citrate 2.0g, dipotassium hydrogen phosphate 2.0g, magnesium sulfate heptahydrate 0.2g, manganese sulfate 0.05g, Tween-80 1.0ml , beef extract 10.0g, yeast extract 5.0g, water 1.0L, agar 15.0g.

[0036] 3. Main measurement methods

[0037] 1) Determination of the number of viable bacteria

[0038] Refer to GB 4789.35-2016 to determine the number of la...

Embodiment 1

[0059] 1. Strain activation

[0060] Lactobacillus delbrueckii grx601 was inoculated into MRS medium, the culture temperature was 37°C, and the fermentation was cultured for 48h.

[0061] 2. Preparation of sour cream

[0062] (1) Preparation of cream: 5% skimmed milk powder, 18% butter, 0.02% carrageenan, 1.1% sodium caseinate, 0.1% Tween 80, 0.15% soybean lecithin, 0.1% polyglycerol fatty acid ester , make up to 100% with deionized water to make cream.

[0063] (2) Homogenization and sterilization: The prepared cream was homogenized twice under a pressure of 15 MPa, and then sterilized at 85° C. for 15 minutes.

[0064] (3) Inoculation and fermentation: the material obtained in step (2) is cooled to room temperature, fermented bacteria are added at 1%, and fermented at 25° C. for 30 hours; the fermentation bacteria is Lactobacillus delbrueckii grx601.

[0065] (4) Storage: put the material obtained in step (3) into a 4°C refrigerator for refrigeration.

[0066] 3. Determi...

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Abstract

The invention discloses single-bacterium fermented yoghurt oil and a preparation method thereof. According to the method, lactobacillus delbrueckii grx601 capable of degrading butter is used as a leavening agent, and single cream containing butter is fermented to prepare the yogurt oil. After the prepared yoghurt oil is stored for a long time, the viable count is still at a high level, the yoghurt oil is rich in saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid, the content of caprylic acid, capric acid and lauric acid is increased after fermentation, caproic acid is generated, the yoghurt oil is endowed with unique fat fragrance, and the yoghurt oil has the advantages of being free of toxic and side effects. The method has the advantages of good quality and high nutritional value.

Description

technical field [0001] The invention belongs to the technical field of sour cream processing, and relates to a single bacteria fermented sour cream and a preparation method thereof. Background technique [0002] As a kind of fermented dairy products, sour cream is rich in nutrients and biologically active substances, such as fat, protein, minerals, lactic acid, vitamins, amino acids and lactose, etc. It also contains essential fatty acids and unsaturated fatty acids needed by the human body. High nutritional value. Sour cream and yogurt have similar properties, but due to their high milk fat content, they are also more effective and nutritionally valuable. Milk fat is an important energy-supplying substance, which is easily absorbed by the human body and has a positive effect on the healthy growth and development of human beings. [0003] The main functions of lactic acid bacteria starter include the following three: acidification, texture improvement, and flavor productio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C15/12
CPCA23C15/123A23V2400/137
Inventor 关成冉苏剑波袁园顾瑞霞张臣臣陈大卫
Owner YANGZHOU UNIV
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