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Lactic acid bacteria starter, acidified milk prepared by using lactic acid bacteria starter, and preparation method of acidified milk

A technology of lactic acid bacteria fermentation and fermented milk, which is applied in the field of fermented milk and fermented milk preparation, can solve the problems of not controlling the lactose content and not enough to ensure the safe consumption of lactose intolerance, achieve good lactose degradation ability and ensure the hydrolysis rate Effect

Active Publication Date: 2015-06-24
蒙牛乳制品(天津)有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the lactose content in existing fermented milk is only 20% to 30% lower than that in fresh milk, and the quality standards of fermented milk products do not control the lactose content of each batch
Compared with low-lactose dairy products added with exogenous β-galactosidase, the existing fermented milk is not enough to ensure the safe consumption of lactose intolerance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: the preparation of direct throw type lactic acid bacteria starter.

[0032] Reagent:

[0033] Medium: 10% skimmed milk powder, 2% glucose, 1% yeast extract powder, 0.5% corn steep liquor, 86.5% distilled water;

[0034] Cell protection agent solution: skim milk 8%, trehalose 5%, glycerin 5%, vitamin C 0.05%, distilled water 81.95%;

[0035] Solid strain protection agent: skimmed milk 10%, trehalose 5%, vitamin C 0.05%, distilled water 84.95%.

[0036] Preparation:

[0037]1. Inoculate the culture medium with Streptococcus thermophilus preservation number: CGMCC No.2915 strain, the inoculation density is 1×10 7 cfu / g, control the culture temperature at 42°C, use NaOH to control the pH value of the culture medium to maintain pH 6.7-6.8, cultivate for 8-12 hours until the number of viable lactic acid bacteria in the culture medium reaches 5.0×10 10 cfu / g; centrifuge the bacterial cells under sterile conditions, add a sterile bacterial cell protection ag...

Embodiment 2

[0042] Embodiment 2: the preparation of direct-throwing type lactic acid bacteria starter.

[0043] Reagents: the same as the culture medium, bacterium protectant solution and solid strain protectant described in Example 1.

[0044] Preparation:

[0045] 1. Same as step 1 of the preparation method described in Example 1;

[0046] 2. Same as step 2 of the preparation method described in Example 1;

[0047] 3. Take Streptococcus thermophilus preservation number: CGMCC No.2915 freeze-dried bacterial powder, Lactobacillus delbrueckii subsp. Streptococcus preservation number: CGMCC No.2915 The live bacteria content is 5.0×10 10 cfu / g, Lactobacillus delbrueckii subspecies Bulgaria deposit number: CGMCC No.2922 The live bacteria content is 1.0×10 8 cfu / g to obtain a lactic acid bacteria starter, the β-galactosidase activity of the lactic acid bacteria starter is 300 NLU / g. The viable count of Lactobacillus delbrueckii subsp. bulgaricus: the viable count of Streptococcus thermo...

Embodiment 3

[0050] Embodiment 3: the preparation of direct throw type lactic acid bacteria starter.

[0051] Reagents: the same as the culture medium, bacterium protectant solution and solid strain protectant described in Example 1.

[0052] Preparation:

[0053] 1. Same as step 1 of the preparation method described in Example 1;

[0054] 2. Same as step 2 of the preparation method described in Example 1;

[0055] 3. Take Streptococcus thermophilus preservation number: CGMCC No.2915 freeze-dried bacterial powder, Lactobacillus delbrueckii subsp. Streptococcus preservation number: CGMCC No.2915 The live bacteria content is 1.0×10 11 cfu / g, Lactobacillus delbrueckii subspecies Bulgaria preservation number: CGMCC No.2922 The live bacteria content is 1.0×10 8 cfu / g to obtain a lactic acid bacteria starter, the β-galactosidase activity of the lactic acid bacteria starter is 400 NLU / g. The viable count of Lactobacillus delbrueckii subsp. bulgaricus: the viable count of Streptococcus ther...

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Abstract

The invention provides a lactic acid bacteria starter, which contains Lactobacillusdelbrueckiisubsp.bulgaricus with a preservation number of CGMCC No. 2922 and Streptomycesthermophilus with a preservation number of CGMCC No. 2915. The lactic acid bacteria starter can perform good lactose degradation capability during a fermentation process of the acidified milk, a combination of Lactobacillusdelbrueckiisubsp.bulgaricus with the preservation number of CGMCC No. 2922 and Streptomycesthermophilus with the preservation number of CGMCC No. 2915 is used for solving the problem of beta-galactosidase vitality and acidogenesis under a conventional fermentation technology, and percent hydrolysis of lactose in an acidified milk can be ensured. The invention also provides the acidified milk prepared by using lactic acid bacteria starter, and a preparation method of the acidified milk.

Description

technical field [0001] The invention relates to a lactic acid bacteria starter, in particular to a lactic acid bacteria starter capable of efficiently degrading lactose, and fermented milk prepared by using the lactic acid bacteria starter and a preparation method of the fermented milk. Background technique [0002] Cow's milk is rich in protein, milk fat, calcium and other trace elements. It is the closest to perfect food that humans can obtain from nature so far. The "Dietary Guidelines for Chinese Residents" recommends that Chinese should consume 300g of milk per day for a long time. [0003] However, due to the high lactose content in milk, people with lactose intolerance may suffer from malabsorption of lactose when consuming cow's milk. Lactose is a special sugar in animal milk, and its content in cow's milk is about 3.6%-5.5%. Lactose needs to be hydrolyzed into galactose and glucose by β-galactosidase (lactase) located at the brush border of small intestinal mucosa...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C9/127C12R1/225C12R1/465
CPCA23C9/127C12N1/205C12R2001/225C12R2001/46
Inventor 牛天娇蒋菁莉冷佳孙健刘爱萍
Owner 蒙牛乳制品(天津)有限责任公司
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