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Yoghourt oil fermented by lactococcus lactis and preparation method thereof

A technology of Lactococcus lactis and sour cream, which is applied in the field of sour cream fermented by Lactococcus lactis and its preparation, and can solve the problems of weak acid production capacity and inability to ferment 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

Most other lactic acid bacteria with probiotic properties 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 lactococcus lactis and preparation method thereof
  • Yoghourt oil fermented by lactococcus lactis and preparation method thereof
  • Yoghourt oil fermented by lactococcus lactis and preparation method thereof

Examples

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preparation example Construction

[0029] 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.

[0030] The relevant medium and reagent formulations and test methods in the following examples are as follows.

[0031] 1. Experimental grease

[0032] Anjia Butter, the oil content is 82.9wt%, the specification is salt-free, and the manufacturer is New Zealand Fonterra Group.

[0033] 2. Experimental medium

[0034] 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.

[0035] 3. Main measurement methods

[0036] 1) Determination of the number of viable bacteria

[0037] Refer to GB 4789.35-2016 to determine the number of la...

Embodiment 1

[0058] 1. Strain activation

[0059] Lactococcus lactis grx602 was inoculated into MRS medium, the culture temperature was 37°C, and the fermentation was cultured for 48h.

[0060] 2. Preparation of sour cream

[0061] (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.

[0062] (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.

[0063] (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 18 hours; the fermentation bacteria is Lactococcus lactis grx602.

[0064] (4) Storage: put the material obtained in step (3) into a 4°C refrigerator for refrigeration.

[0065] 3. Determination of phys...

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Abstract

The invention discloses yoghurt oil fermented by lactococcus lactis and a preparation method of the yoghurt oil. According to the invention, lactococcus lactis grx602 is used as a leavening agent to ferment single cream containing butter so as to prepare the yogurt oil. According to the method disclosed by the invention, the viable count of the lactococcus lactis grx602 reaches 11.53 lg cfu / mL at the end of fermentation, and the viable count can still be kept at 7.28 lg cfu / mL or above after the lactococcus lactis grx602 is stored for 28 days. The contents of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid in free fatty acid generated by fermentation are continuously increased along with the prolonging of storage time. The yoghurt oil is endowed with unique fat fragrance by increasing the contents of caprylic acid, capric acid and lauric acid and generating hexanoic acid. The yoghurt oil disclosed by the invention has the advantages of natural fermentation, high viable count, 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 sour cream fermented by Lactococcus lactis 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 required by the human body , high nutritional value. According to the souring mechanism of sour cream, sour cream can be divided into two types: sour cream and sour cream. Sour cream is acidified by adding lactic acid bacteria starter to use lactose to produce lactic acid. The sour cream obtained by the lactic acid bacteria starter has high nutritional value, good texture, soft and rich flavor, and is more popular and welcomed by consumers. Therefore, most of the sour creams on the market are mainly sour ...

Claims

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Application Information

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IPC IPC(8): A23C15/12
CPCA23C15/123A23V2400/157
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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