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Exopolysaccharide lactobacillus for improving fermented milk viscosity and application thereof

An extracellular polysaccharide, fermented milk technology, applied in the application, bacteria, dairy products and other directions, can solve the problems of not being used by consumers, low viscosity, thin product texture, etc., to improve the quality of yogurt and solve the effect of low viscosity

Inactive Publication Date: 2014-02-12
HARBIN INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the common problem of fermented milk is that after industrial production, the product has thin texture, easy to break gel, low viscosity, and excessive whey precipitation, which seriously affects the quality of fermented milk. Thickening agent to improve the quality of fermented milk
However, the use of thickener not only affects the flavor of the product but also is not accepted by consumers

Method used

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  • Exopolysaccharide lactobacillus for improving fermented milk viscosity and application thereof
  • Exopolysaccharide lactobacillus for improving fermented milk viscosity and application thereof
  • Exopolysaccharide lactobacillus for improving fermented milk viscosity and application thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0024] Strain acquisition:

[0025] The lactic acid bacteria ZLW-TM11 in the present invention is isolated from collected traditional fermented milk, and the strains of lactic acid bacteria with good fermented flavor isolated and screened from traditional fermented milk are respectively inserted into 12% reduced skim milk, After fermentation to pH 4.6, each fermented milk sample was taken to measure the viscosity of the fermented milk and the content of exopolysaccharide. The extraction of exopolysaccharide was carried out by the following method:

[0026] (1) Put the fermented fermented milk in a sterilizing pot, and inactivate the enzyme activity under the condition of 100°C for 10 minutes;

[0027] (2) Use double-layer ordinary filter paper to decompress and filter the sample after cross-gas to remove impurities;

[0028] (3) Collect the filtrate and centrifuge at 6000-8000g for 15min at 4°C;

[0029] (4) Collect the supernatant and perform microfiltration using a 0.45 μm...

Embodiment 2

[0041] Production and application of exopolysaccharide-producing lactic acid bacteria ZLW-TM11 direct input starter for improving the viscosity of fermented milk:

[0042] The extracellular polysaccharide fraction produced by ZLW-TM11 was separated and purified by two chromatographic columns ( Figure 1-6 ), obtained a polysaccharide component that contributes more to the viscosity of yoghurt, and determined the polysaccharide component by infrared spectroscopy. : 45.8 ratio composition, its structure is β-D-pyranose. The preserved Streptococcus thermophilus ZLW-TM11 was inoculated into the proliferation medium at an inoculation amount of 3%, and the proliferation medium consisted of 10% sterilized skim milk, 5% trypsin hydrolyzed whey powder, and 4% tomato Juice, 4% maltose, 2% lactose, 0.5% yeast extract or powder, 43 mg / kg formic acid and the rest of water, constant fermentation tank temperature 42 ° C, and constant fermentation broth with 12% sodium hydroxide The pH valu...

Embodiment 3

[0044] Production and application of exopolysaccharide-producing lactic acid bacteria ZLW-TM11 direct input starter for improving the viscosity of fermented milk:

[0045] The preserved Streptococcus thermophilus ZLW-TM11 was inoculated into the proliferation medium at an inoculation amount of 3%, and the proliferation medium consisted of 12% sterilized skim milk, 4% trypsin hydrolyzed whey powder, and 5% tomato Juice, 4% maltose, 1% lactose, 0.7% yeast extract or powder, 50 mg / kg formic acid and the rest of water, constant fermentation tank temperature 43 ° C, and constant fermentation broth with 10% sodium hydroxide The pH value is 6.0, fermented and cultured for 4.5 hours; then centrifuged at 10°C and 8,000 rpm to obtain a centrifugal precipitate; add a freeze-drying protective agent twice the weight of the centrifugal precipitate, and freeze-drying protection The agent is composed of 15% milk powder, 2% glycerin, 2% vitamin C, 0.8% glutamic acid or glycine, 5% sucrose, 1% ...

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Abstract

The invention discloses exopolysaccharide lactobacillus for improving fermented milk viscosity and an application thereof, and belongs to the field of processing of dairy products. The exopolysaccharide lactobacillus strain provided by the invention is a streptococcus thermophilus ZLW-TM11 strain, and preserved at the China General Microbiological Culture Collection Center; the preservation number is CGMCC No.3819; the preservation date is May 7, 2010. The exopolysaccharide content of the strain provided by the invention is about 43 mg / L; the viscosity of the single-bacteria fermented milk is 7716 mPa / s; the exopolysaccharide lactobacillus can be applied to yogurt as a yoghurt starter, so as to improve the quality of the yoghurt. A direct vat starter culture prepared by using the exopolysaccharide lactobacillus ZLW-TM11 for improving fermented milk viscosity is applied to the fermented milk, and can be mixed with any strain or direct vet starter culture for the fermented milk, so that the original acid production rate and flavor of the fermented product are not changed; the exopolysaccharide content in the prepared product can be up to 40-45 mg / L. Thus, the product has good vicidity, and is free of thickeners such as gelatin and the like.

Description

technical field [0001] The invention belongs to the field of dairy processing, and relates to a high-yield exopolysaccharide lactic acid bacterium capable of improving the viscosity of fermented milk and its application. Background technique [0002] At present, the common problem of fermented milk is that after industrial production, the product has thin texture, easy to break gel, low viscosity, and excessive whey precipitation, which seriously affects the quality of fermented milk. thickener to improve the quality of fermented milk. However, the use of thickener not only affects the flavor of the product but also is not accepted by consumers. Especially stabilizers that are strictly prohibited in some European countries. Therefore, how to stabilize and improve the quality of yogurt products has become a major problem faced by dairy production in my country. [0003] It is well known that some specific lactic acid bacteria can produce various types of polysaccharides du...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C9/127C12R1/46
Inventor 韩雪张兰威冯镇单毓娟易华西宋微张英春
Owner HARBIN INST OF TECH
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