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Method for preparing lacto coccus dry-powder product

A lactic acid coccus and a production method technology are applied in the directions of medical preparations containing active ingredients, pharmaceutical formulas, unknown raw materials, etc., can solve problems such as complicated work, easy pollution, etc., and achieve easy storage, strong acid-producing ability, and good flavor. Effect

Inactive Publication Date: 2005-09-14
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the amount of starter used in the production of yogurt and other dairy products is 3%-5% of the raw milk. If the amount is large, it needs to be continuously multiplied for several generations, and the work during the period is complicated and easy to pollute.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Lactococci such as diacetyl lactis streptococcus, milk fat streptococcus and lactis streptococcus were isolated from commercial yogurt or naturally fermented food; these lactococci were respectively inoculated in the enrichment medium, and the enrichment medium consisted of 5%-12 % skimmed milk powder, 3-5% trypsin hydrolyzed whey powder, 3-5% tomato juice, 3-5% maltose, 1-3% lactose, 0.3-0.6% serine or valine, 0.5-1% of calcium carbonate and the rest of the water composition, control the temperature at 30-35 ° C during fermentation, use 10%-20% sodium hydroxide to neutralize the pH value of the constant fermentation broth at 6.0-6.2, and the fermentation culture time is 3.5-4.5 hours. Lactose solution is added during the fermentation process, and the amount of added lactose is 3-5 times of the consumed sodium hydroxide, and 8-10% wolfberry extract by weight of the bacteria-enriching fermentation liquid is added. Wherein the wolfberry fruit extract is the extract obtai...

Embodiment 2

[0011] Isolate diacetyl lactis streptococcus and lactis streptococcus lactis from commercial yogurt or naturally fermented food; put the lactococcus in the enrichment medium for fermentation treatment, the enrichment medium consists of 10% skimmed milk powder, 4 % of trypsin hydrolyzed whey powder, 3% of tomato juice, 4% of maltose, 1% of lactose, 0.6% of serine or valine, 0.5% of calcium carbonate and the rest of water, the temperature in the fermenter is controlled At 34° C., 15% sodium hydroxide is used to neutralize and keep the pH value of the fermented liquid at 6.0, and the fermentation culture time is 3.5-4.5 hours. Lactose is supplemented in the fermentation process, and its supplementary amount is 4 times of the consumed sodium hydroxide, and wolfberry fruit extract accounting for 8% of the weight of the fermentation broth is supplemented. The wolfberry fruit extract is the extract obtained by adding 10 times of water to the wolfberry fruit, crushing it, and heating ...

Embodiment 3

[0013]Isolate Streptococcus thermophilus from commercial yogurt or naturally fermented food, inoculate it in the enrichment culture medium, the enrichment medium consists of 5%-12% skim milk powder, 3-5% trypsin hydrolyzed whey powder, 3%-5% tomato juice, 3%-5% maltose, 1%-3% lactose, 0.3%-0.6% serine or valine, 0.5%-1% calcium carbonate and the rest water composition. During the enrichment fermentation, the temperature is controlled at 40.8-42.8° C., the pH value of the fermented liquid is neutralized at 6.0-6.2 with 10%-20% sodium hydroxide, and the fermentation culture time is 3.5-4.5 hours. Lactose is added in the fermentation process, and the added amount is 3-5 times of the consumed sodium hydroxide, and wolfberry fruit extract which accounts for 8-10% of the weight of the fermented liquid is added. The wolfberry fruit extract is the extract obtained by adding 10 times of water to the wolfberry fruit, crushing it, and heating it in a boiling water bath for 5-10 minutes....

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PUM

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Abstract

The method for producing lactococcus dried powder product includes the following steps: separating out the lactococcus strain from commodity sour milk or natural fermented food, inoculating said lactococcus strain into special enrichment culture liquor, using 10%-15% of sodium hydroxide to neutralize and stabilize pH value is fermentation liquor in 6.0-6.2 making enrichment culture for 4.0-4.7 hr. at 32-43 deg.C, making the fermentation liquor undergo the process of centrifugal treatment to obtain centrifugal precipitate, making said centrifugal precipitate with thallus freeze-drying protecting agent under the sterile condition, before freeze-drying making pre-cooling treatment for 6-12 hr., finally vacuum freeze-drying and adopting nitrogen-charging package so as to obtain the invented product.

Description

(1) Technical field [0001] The invention relates to a preparation method of a starter, in particular to a preparation method of dry lactococcus powder used for a lactic acid bacteria starter. (2) Background technology [0002] The traditional process of fermented dairy products is to use a part of fermented dairy products as a starter for fresh milk. Natural strains represented by a small amount of high-quality fermented dairy products are still used in workshop production. For example, 'Podkvasa' in Bulgaria is The best source of original strains (Korolev and Kondratenko, 1978). After natural fermentation, microorganisms are isolated from their natural habitats, and different starter cultures for fermented dairy products are obtained by culturing, multiplying, and mixing strains with different physiological and metabolic characteristics. This starter can be used in the industrialized production of fermented dairy products, and is the premise of forming standardized ferment...

Claims

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Application Information

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Patent Type & Authority Patents(China)
Inventor 张兰威
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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