36results about How to "Guaranteed viable count" patented technology

The invention provides functional soy peptide fermented milk and a preparation method thereof and relates to a manufacturing method of fermented dairy products in the field of food processing. The method is carried out according to the following steps: (1) the preparation of fermented base stock; (2) the preparation of mother cultures; (3) synchronous enzymolysis and fermentation; (4) blending and homogenizing; (5) ultrahigh pressure sterilization and filling; by adopting the steps, a finished product is obtained. The method adopts protease and lactic acid bacteria synchronous-enzymolysis fermentation technology, and ultrasonic waves are adopted to process slurry-residue mixture which is ground, so as to increase the dissolving-out rate of the protein and prepare acidity soy-bean milk by ultrahigh pressure and non-heat processing. The product taste is coordinated without enzymolysis odour; the enzymolysis fermentation time can shorten to 2-4h, and the production cost is low. The ultrahigh pressure processing can remarkably improve the product taste; the method can keep and produce new functional peptide, the lactic acid bacteria is inhibited to ferment continuously, and a certain micro-organism viable counts are kept; the shelf life of the acidity soy-bean milk is prolonged, so as to prevent the acid milk from being whey-separated owning to continuous increasing of acidity; inaddition, the product can be stored and marketed at normal temperature.

The invention relates to a preparation method of active lactic acid bacteria pickles, belonging to the technical field of biology and food. The process steps of the present invention include: A. kimchi water filling altar, B. vegetable filling, C. constant temperature fermentation at 12-18°C, D. dispensing and packaging out of the altar; The kimchi water in the altar is made by adding the direct-injection type lactic acid bacteria starter and the direct-injection type lactic acid bacteria starter activation solution made from glucose, and after mixing evenly, the second round of circulation kimchi production is carried out. The present invention adopts a reasonable vegetable ratio and good-flavored capsicum-vegetable fermented pickling water, which better maintains the inherent and fermented flavor of the vegetable, realizes the standardized production of active lactic acid bacteria pickles, and improves the quality and uniformity of the product , significantly improved the biological safety of the product, achieved the best flavor and the most suitable taste, and then realized the upgrading of traditional active lactic acid bacteria kimchi and industrialized, large-scale and standardized production.

The present invention discloses applications of lycopene in promotion of yogurt fermentation and maintaining of stability of viable count within a yogurt shelf life. The present invention further discloses a lycopene-containing yogurt, wherein the raw materials comprise milk or milk powder and water, and lycopene. The present invention further discloses a preparation method of the lycopene-containing yogurt, wherein the method comprises: adopting milk or milk powder as a main raw material, adding lycopene, carrying out homogenization and sterilization, and carrying out strain fermentation to produce the yogurt. According to the present invention, the lycopene is added to the yogurt to shorten the fermentation time and reduce the fermentation risk; the lycopene is added to the yogurt to keep the viable count of the yogurt; and the obtained yogurt has characteristics of smooth and delicate tissue state, gloss, no water dropping, pure flavor, good taste and good stability, and cannot produce unacceptable phenomena such as stratification, precipitation and fat floating after the yogurt is stored for more than or equal to 30 days in a low-temperature storage manner.

Relating to the technical field of fishery microbial preparations, the invention provides a method for extending the shelf life of a fishery liquid lactobacillus plantarum product. The method includes: adding vitamin C into a fishery lactobacillus plantarum bacterial liquid to obtain a bacterial liquid containing 0.25-1.0g / L vitamin C; using a phosphate buffer solution to adjust the pH value of the obtained bacterial liquid to 4.5-7.0; sealing and packing the well adjusted lactobacillus plantarum, and conducting preservation at room temperature. The method provided by the invention has the advantages of simple operation, low cost, easy implementation and simple requirements for preservation conditions, can prolong the shelf life of the fishery liquid lactobacillus plantarum product and ensure the bacterial concentration, the survival rate of bacterial liquid cells preserved for 6 months can reach 89.36%, and the survival rate of bacterial liquid cells preserved for 12 months can reach80.85%, therefore the fishery liquid lactobacillus plantarum product preservation method provided by the invention is worthy of vigorous popularization and application.

The invention discloses a female vaginal dominant bacterium Lactobacillus gasseri (Lactobacillus gasseri) H87 and its application in the preparation of medicines for preventing premature birth, belonging to the technical field of medical microorganisms. The L. gasseri H87 is a new genus of Lactobacillus gasseri isolated from the human body and has no repelling effect. The specific L. gasseri H87 antimicrobial peptide gassericin maintains the balance of the vaginal flora and has a higher resistance to The ability of vaginal epithelial cells to adhere reduces the risk of inflammation in the genitourinary region of patients, and at the same time reduces the risk of complications during pregnancy for pregnant women, and the strain can be stored for a long time to facilitate production. The lack of Lactobacillus gasseri may have adverse pregnancy outcomes for pregnant women, such as premature birth, and reshape the vaginal microenvironment of women. Therefore, this strain can better meet the actual clinical application needs and provide new ideas for reducing the premature birth rate. .

Belonging to the technical fields of biology and food, the invention relates to a preparation method of an active lactobacillus pickle pickling liquor. The method includes: taking a fermentation pickling solution of pickled pepper, a fermentation pickling solution of pickled capsicum frutescens and cold boiled water as raw material water, subjecting the pickling solutions to rough filtration, and mixing them with the cold boiled water uniformly, then carrying out cooling and high speed centrifugation degerming, and adding a direct vat set lactobacillus starter, thus obtaining the pickling liquor. The method provided in the invention realizes standardized preparation of pickling liquor, ensures the viable count of lactobacilli in the pickling liquor, endows the newly prepared pickling liquor with the flavor of aged pickling liquor and better flavor. At the same time, the use problem of the pickling solutions of pepper and capsicum frutescens is solved, the environmental pollution caused by emission and the potential safety hazard caused by repeated use in the next year can be avoided, so that the biological safety, quality and homogeneity of the product are significantly improved. Further, upgrading and industrial, large-scale and standardized production of traditional active lactobacillus pickles can be realized.

The present invention provides a preparation process of freshly soaked cowpea, said process comprising the following steps: A, pretreating cowpea; B, preparing soaking water I and soaking water II, for later use; wherein, soaking water I and soaking water II The difference is that soaking water Ⅰ is added with Gaofuji Paolomei lactic acid bacteria powder, and soaking water Ⅱ is not added with Gaofuji Paolomei lactic acid bacteria powder; C. The soaked water Ⅰ prepared in step B is used to ferment the processed cowpea in step A, To obtain fresh soaked cowpea, when it is fermented to the 4nth time, the soaked water after the 4nth fermentation is successively treated by centrifugation, water loss, etc., and then used for the cowpea processed in the fermentation step A; Integer; D. Finished product processing: The fresh soaked cowpea obtained by each fermentation in step C is sequentially cut, seasoned, packaged and sterilized to obtain a finished product. The process shortens the preparation time of the fresh soaked cowpea, improves the quality and taste of the fresh soaked cowpea, is suitable for large-scale production, promotes the development of the kimchi industry, and has good economic benefits.