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Fermentation yogurt capable of reducing cholesterol and preparation method thereof

A technology for lowering cholesterol and cholesterol, applied in dairy products, food preparation, milk preparations, etc., can solve the problems of staying in vitro research, etc., and achieve strong acid resistance, lower serum cholesterol, and good adhesion

Inactive Publication Date: 2009-02-11
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Domestic research on lactic acid bacteria lowering cholesterol started relatively late, and most of them stayed at the level of in vitro research. There have been no reports and releases of successful cholesterol-lowering lactic acid bacteria products.

Method used

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  • Fermentation yogurt capable of reducing cholesterol and preparation method thereof
  • Fermentation yogurt capable of reducing cholesterol and preparation method thereof
  • Fermentation yogurt capable of reducing cholesterol and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Preparation of full-fat yogurt

[0065] (1) Lactic acid bacteria GL-03 is prepared by the following method:

[0066] Aseptic operation: After diluting the natural fermented cheese with sterile water, draw 2ml and add it to sterilized skim milk, and let it stand at 37°C for enrichment culture for 48h; Bacteria modified KENJI selective culture medium, shaking culture at 37°C for 1-2 days; take 100 μL of the culture solution and add it to the same medium for culture, a total of three transfer tube cultures are required; according to the specific turbidity of the medium and the color of the indicator 200 μL of the bacterial solution after the third culture was added to the MRS liquid medium of pH 2 for 6 hours, and 100 μL of the culture solution was transferred to the MRS liquid medium containing 0.30 wt% pig bile salt for 24 hours, and then 200 μL Spread the culture solution on the improved MRS plate, and incubate at a constant temperature of 37°C for 48-72 hours; pick ty...

Embodiment 2

[0080] Preparation of part-skim yoghurt

[0081] (1) Lactic acid bacteria GL-03 is prepared by the method in Example 1.

[0082] (2) Strain activation and starter production:

[0083] Lactobacillus casei GL-03, Bacillus bulgaricus, and Streptococcus thermophilus were respectively transferred from the MRS slant to liquid MRS medium, cultured at 37°C for 12 hours, and activated three times; the activated three strains were inoculated at 1:0.5:0.5 In sterilized skimmed milk powder liquid containing 10% (W / V), culture at 37°C until curdled milk, transfer three times to make starter.

[0084] (3) Preparation of hawthorn extract

[0085] Take 50 grams of hawthorn, first cut the material into pieces or powder, add 3 to 8 times of water, soak for 2 to 4 hours, boil it for 30 to 40 minutes with grain fire; filter out the decoction, add 3 to 5 times of water , perform the second decoction (20-30min), filter out the decoction, add 2-4 times of water, perform the third decoction (20-30...

Embodiment 3

[0094] Preparation of skim yoghurt

[0095] (1) Lactic acid bacteria GL-03 is prepared by the method in Example 1.

[0096] (2) Strain activation and starter production:

[0097] Lactobacillus casei GL-03, Bacillus bulgaricus, and Streptococcus thermophilus were respectively transferred from the MRS slant to liquid MRS medium, cultured at 37°C for 12 hours, and activated three times; the activated three strains were inoculated at 1:0.5:0.5 In sterilized skimmed milk powder liquid containing 10% (W / V), culture at 37°C until curdled milk, transfer three times to make starter.

[0098] (3) Preparation of hawthorn extract

[0099] Take 50 grams of hawthorn, first cut the material into pieces or powder, add 3 to 8 times of water, soak for 2 to 4 hours, boil it for 30 to 40 minutes with grain fire; filter out the decoction, add 3 to 5 times of water , perform the second decoction (20-30min), filter out the decoction, add 2-4 times of water, perform the third decoction (20-30min),...

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Abstract

The invention discloses a cholesterol-lowering ferment cultured milk and a preparation method thereof. The material milk is prepared by fermenting 3 mixing strains of the lactobacillus GL-03, bulgaria bacillus and streptococcus thermophilus, and a hawthorn extract; the technique comprises the following steps: the material milk is needed for milk-test and purifying, and then can be prepared for use, sucrose and a stabilizing agent are dissolved by little solution, and then added in the milk liquid after purifying; the temperature is enhancedto 60 DEG C for carrying out homogenate, sterilization, the temperature is lowered down to 43 DEG C, inoculation is carried out in a greenhouse of 40-45 DEG C for fermenting 4-5 hours, the temperature is cooled to under 10 DEG C after the pH value is 4.6-4.8, then the ferment cultured milk is done after being replaced to a refrigeratory of 0-4 DEG C for refrigeration. Shown by GL-03 culture in vitro test, the ferment cultured milk has strong acid and cholate resistant ability, good adhesive, obvious inhibit to common pathogenic entero becteria, without drug tolerance factors, is a lactobacillus applicable to permanent planting of human body intestinal tract, and simultaneously the deterioration ratio of the cholesterol in vitro can be up to 56 percent; proved by the animal-test, the cholesterol-lowering cultured milk has the function of lowering serum cholesterol.

Description

technical field [0001] The invention relates to a fermented milk preparation, which is prepared by fermenting lactic acid bacteria and adding natural food extracts as lactic acid bacteria growth promoters. It also relates to the technical field of cholesterol-lowering functional yoghurt. Background technique [0002] With the development of society and the advancement of science and technology, people's living standards are constantly improving, and daily dietary nutrition is also increasing. However, the negative impact that follows is that the incidence of cardiovascular and cerebrovascular diseases such as atherosclerosis and coronary heart disease continues to rise. According to the 1996 Health Statistical Yearbook published by the World Health Organization, 15.3 million people died of cardiovascular diseases worldwide, accounting for 29% of the total deaths. Therefore, cardiovascular diseases rank first among the top five causes of death in the world, and their common p...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23L1/29A23L33/00
Inventor 侯红漫郭东启
Owner DALIAN POLYTECHNIC UNIVERSITY
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