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: 2004-06-30
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 l

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0008] Example one:

[0009] From commercial yogurt or natural fermented food, isolate lactococcus butadione lactococcus, lactococcus lactis, and lactococcus; these lactococci were respectively inoculated into the enrichment medium, and the enrichment medium was 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, It is composed of 0.5-1% calcium carbonate and the remainder of water. During fermentation, the temperature is controlled at 30-35℃, and the pH value of the fermentation broth is neutralized with 10%-20% sodium hydroxide at 6.0-6.2. The fermentation culture time is 3.5-4.5 hours. During the fermentation process, the lactose solution is added, and the lactose supplement is 3-5 times of the consumed sodium hydroxide, and 8-10% of the wolfberry extract of the weight of the bacteria-enhancing fermentation broth is added. The wolfberry extract is the extract obtained by adding 10 times the ...

Example Embodiment

[0010] Embodiment two:

[0011] Separate butadione lactic acid streptococcus and streptococcus lactis from commercial yogurt or natural fermented food; put the lactic acid cocci in the enrichment medium for fermentation treatment, the enrichment medium is made of 10% skimmed milk powder, 4 % Trypsin hydrolyzed whey powder, 3% tomato juice, 4% maltose, 1% lactose, 0.6% serine or valine, 0.5% calcium carbonate and the remainder of water. The temperature is controlled in the fermentation tank At 34°C, 15% sodium hydroxide was used to neutralize the constant pH value of the fermentation broth at 6.0, and the fermentation culture time was 3.5-4.5 hours. During the fermentation process, lactose is added, the added amount is 4 times of the consumed sodium hydroxide, and the wolfberry extract which accounts for 8% of the weight of the fermentation broth is added. The wolfberry extract is the extract obtained by adding 10 times the water of the wolfberry, crushing it, and heating it in a b...

Example Embodiment

[0012] Example three

[0013]Isolate Streptococcus thermophilus from commercial yogurt or natural fermented food, and inoculate it in the enrichment culture medium. The enrichment medium consists of 5%-12% skimmed milk powder and 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 balance Water composition. During the enrichment fermentation, the temperature is controlled at 40.8-42.8°C, the pH value of the fermentation broth is neutralized with 10%-20% sodium hydroxide at 6.0-6.2, and the fermentation culture time is 3.5-4.5 hours. During the fermentation process, lactose is supplemented, the supplemental amount is 3-5 times of the consumed sodium hydroxide, and the wolfberry extract which accounts for 8-10% of the weight of the fermentation broth is supplemented. The wolfberry extract is the extract obtained by adding 10 times the water of the wolfberry, crushing it, and heating it i...

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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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Inventor 张兰威
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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