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A method for preparing yoghurt by using kimchi source lactic acid bacteria and the yoghurt prepared therefrom

A technology of lactic acid bacteria and kimchi, applied in dairy products, applications, milk preparations and other directions, can solve the problem of no yogurt, and achieve the effects of improved safety, high vitality and good acid resistance.

Active Publication Date: 2019-01-18
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, plant-derived lactic acid bacteria are mainly used to make various pickles, and are also used to prepare vegetable juice drinks, but there is no report on the use of pickled vegetable-derived lactic acid bacteria to prepare yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In this example, the yoghurt with slowly changing pH value is prepared by using kimchi-derived lactic acid bacteria, and the steps are as follows:

[0033] (1) Screening of slow acid-producing lactic acid bacteria from kimchi

[0034] ① Add about 20 g of kimchi samples into 100 mL of MRS liquid medium, enrich and cultivate at 39°C for 36 hours, and dilute the bacterial solution obtained from the enrichment culture to 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 、10 -7 , were diluted to take 10 -5 、10 -6 、10 -7 The bacterial solution was spread on the MRS agar plate containing 2wt% calcium carbonate and anaerobically cultured at 39°C for 48h, and the single colonies with calcium-dissolving circles on the MRS agar plate were picked and placed on the MRS agar plate by streaking method The lactic acid bacteria were isolated and several single colonies were obtained.

[0035] Identify the bacterial species in each single colony separately: take the strains in each sing...

Embodiment 2

[0049] In this example, the low-temperature-resistant yogurt was prepared using kimchi-derived lactic acid bacteria, and the steps were as follows:

[0050] (1) Screening low temperature resistant lactic acid bacteria from kimchi

[0051] ①Add about 20g of kimchi to 100mL of MRS liquid medium, enrich and cultivate at 4°C for 96 hours, and dilute the bacterial solution obtained from the enrichment culture to 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 、10 -7 , were diluted to take 10 -5 、10 -6 、10 -7 The bacterial solution was spread on the MRS agar plate containing 2wt% calcium carbonate and anaerobically cultured at 4°C for 48h, and the single colonies with calcium-dissolving circles on the MRS agar plate were picked and placed on the MRS agar plate by streaking method The lactic acid bacteria were isolated and several single colonies were obtained.

[0052] Identify the bacterial species in each single colony separately: take the strains in each single colony respecti...

Embodiment 3

[0067] In this example, the flavored yoghurt is prepared by using kimchi-derived lactic acid bacteria, and the steps are as follows:

[0068] (1) Screening flavor-type lactic acid bacteria from kimchi

[0069] ①Add about 20g of kimchi to 100mL of MRS liquid medium, enrich and cultivate at 39°C for 36 hours, and dilute the bacterial solution obtained from the enrichment culture to 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 、10 -7 , were diluted to take 10 -5 、10 -6 、10 -7 The bacterial solution was spread on the MRS agar plate containing 2wt% calcium carbonate and anaerobically cultured at 39°C for 48h, and the single colonies with calcium-dissolving circles on the MRS agar plate were picked and placed on the MRS agar plate by streaking method The lactic acid bacteria were isolated and several single colonies were obtained.

[0070] Identify the bacterial species in each single colony separately: take the strains in each single colony respectively, inoculate them in the...

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PUM

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Abstract

The invention provides a method for preparing yoghourt by utilizing lactobacilli coming from pickle. The steps are as follows: (1) a lactobacillus strain is screened out from the pickle; (2) the screened lactobacillus strain is inoculated into MRS liquid medium and cultured to be multiplied, bacterial liquid which is obtained by multiplication culture is centrifuged, supernate is then discarded, so that thalli are obtained, the thalli and sterilized aqueous freeze-drying protectant solution are mixed uniformly and frozen into the solid state, and then, after freeze drying, starter is obtained; (3) white granulated sugar and milk powder are dissolved into water, homogenized, sterilized and regulated to the temperature of 30DEG C to 40DEG C, so that modified milk is obtained, the starter is dissolved into sterile water to form starter solution, the starter solution and the modified milk are mixed uniformly, filled into a vessel, sealed and kept still to ferment under 40DEG C to 42DEG C until the liquid in the vessel is changed into curd, the curd is then placed under 2DEG C to 6DEG C for 24 to 48 hours, and thereby the yoghourt is obtained. The number of living lactobacilli in the yoghourt prepared by the method is large, and the yoghourt has high nutritional and health-care value.

Description

technical field [0001] The invention belongs to the field of yoghurt processing, and in particular relates to a method for preparing yoghurt by using kimchi-derived lactic acid bacteria and the prepared yoghurt. Background technique [0002] Yogurt is a dairy product with unique flavor and rich nutrition formed by fermentation of lactic acid bacteria with cow's milk as the main raw material, and has good health care functions. With the popularity of refrigerators, the promotion of cold chain systems, and the improvement of consumption levels, the consumption of yogurt is increasing, and the average annual output is increasing at a rate of 25%. The yogurt industry has become the most promising fermented dairy product at present. industry. [0003] Lactic acid bacteria can be divided into animal-derived lactic acid bacteria and plant-derived lactic acid bacteria. The current commercially available yogurt is made from milk by fermentation of animal-derived lactic acid bacteri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 张文学吴正云范娟杨靖廖萌张其圣陈功
Owner SICHUAN UNIV
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