Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for producing fruit particle fixing lactic acid bacteria fermenting agent

A lactic acid bacteria fermentation and production method technology, applied in the field of preparation and application of immobilized lactic acid bacteria starter with fruit grains as the carrier, can solve the problems of cells losing protection, achieve huge market potential, simple method, and strong applicability

Inactive Publication Date: 2007-05-30
NANJING AGRICULTURAL UNIVERSITY
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Carrier materials routinely used for immobilization are some polysaccharides, such as sodium alginate, carrageenan, etc., which are easily dissolved in an acidic environment or in the presence of chelating agents, thus making the cells lose their protection.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] Embodiment: the production method of immobilized lactic acid bacteria starter with fruit grain as carrier:

[0020] Freeze-dried Streptococcus thermophilus (S.thermophilus, Nanjing Weigang yogurt production strain), Lactobacillus bulgaricus (L.dellrueckii subsp.Bulgraricus, Nanjing Weigang yogurt production strain), Lactobacillus acidophilus (L.acidophilus Asl.1854, purchased from the Culture Collection Center of the Chinese Academy of Sciences, the same below), Lactobacillus rhamnosus (L.rhamnosus Asl.120), Lactobacillus plantarum (L.plantarum IFFI 06009), Leuconostocmesenteroides AS 1.544 ) are respectively inoculated into aseptic skim milk with a mass volume percentage of 6-14%, and incubated at 30-44° C. until curdling, or using MRS medium to activate the strain twice. Then inoculate the activated strain into the whey medium, keep it warm at 30-44° C. for 18 hours, and use it as the dipping solution for later use.

[0021] Cut apples into 0.5cm square pieces, add t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Bronsted acidityaaaaaaaaaa
Login to View More

Abstract

The present invention provides a production process of fruit grain fixing lactic acid bacteria fermenting agent. Freeze dried lactic acid bacteria are twice activated and expanding cultured to form soaking liquid I; and apple, etc. cut into grains is added into the soaking liquid I, maintained at 30-44 deg.c for 18 hr, maintained at 50 mbar vacuum degree for 10-20 min, soaked at normal pressure for 10-20 min, drained and bacteria-free packed directly. Or, the drained product is freeze dried, vacuum dried or low temperature dried at 30-50 deg.c, bacteria-free packed and maintained at 4 deg.c. The product has live bacteria amount up to 4E7-1E8 CFU / g, and is used as the fermenting agent for sour milk with grain and pickled vegetable as well as instant fruit product with rich lactic acid bacteria. The present invention has the advantages of low cost, simple process, stable operation, etc.

Description

1. Technical field [0001] The invention relates to a production method of a fruit particle immobilized lactic acid bacteria starter, belongs to the technical field of bioengineering, and is a novel preparation and application technology of a fruit particle as a carrier of an immobilized lactic acid bacteria starter. 2. Technical background [0002] With the improvement of people's living standards, people's health consciousness is getting stronger and stronger. The development of food with health functions is a direction of food development. Some active ingredients are added to food, such as bifidus factors, probiotics, vitamins, minerals , dietary fiber and deep-sea fish oil, etc., are developed into products with certain health functions, which is a new trend in food development at present. In particular, products containing active lactic acid bacteria (probiotics), such as probiotic yogurt, have been recognized by consumers for their health benefits, but it is quite techn...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L1/30A23C9/133A23L19/20A23L33/135
Inventor 董明盛陈晓红周剑忠姜梅
Owner NANJING AGRICULTURAL UNIVERSITY