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Preparation method of antioxidant lactobacillus acidophilus fermented goat milk

A technology of Lactobacillus acidophilus and anti-oxidation, applied in the direction of Lactobacillus, dairy products, bacteria used in food preparation, etc., can solve the problems not involving white lentil polysaccharides, etc., and achieve the effect of preventing Alzheimer's disease and delaying aging

Inactive Publication Date: 2016-06-22
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Patent CN101575383A provides the preparation process of white lentil polysaccharide, which mainly adopts water extraction and alcohol precipitation method to extract white lentil polysaccharide, but does not involve the process of using enzyme extraction method to prepare white lentil polysaccharide

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] White lentil polysaccharide preparation:

[0027] 1) First, take 5 parts of white lentils according to the number of parts by mass, grind them through a 60-mesh sieve to obtain white lentil powder, and dissolve them in 100 parts of distilled water to obtain a white lentil solution;

[0028] 2) Next, add 1% of the mass of cellulase with an activity of 8000U / g and 1.5% of xylanase with an activity of 50000U / g to the white lentil solution, adjust the liquid-solid ratio to 55:1, and pH to 6 Enzymolyze at 50°C for 3 hours, then heat the solution to boiling and keep for 10 minutes to inactivate the enzyme, then filter the enzymolysis solution, and collect the filtrate as white lentil polysaccharide extract;

[0029] 3) Concentrate the white lentil polysaccharide extract by a rotary evaporator to a concentrate of the same quality as the white lentil powder, then add it to 3 times the volume of absolute ethanol and let stand for 10 hours for alcohol precipitation;

[0030] 4) ...

Embodiment 2

[0036] White lentil polysaccharide preparation:

[0037] 1) First, take 5 parts of white lentils according to the number of parts by mass, grind them through a 60-mesh sieve to obtain white lentil powder, and dissolve them in 120 parts of distilled water to obtain a white lentil solution;

[0038] 2) Next, add 0.5% of the mass of cellulase with an activity of 8000U / g and 1% of xylanase with an activity of 50000U / g to the white lentil solution, adjust the liquid-solid ratio to 45:1, and the pH to 5 Enzymolyze at 60°C for 2.5h, then heat the solution to boiling and keep it for 15min to inactivate the enzyme, then filter the enzymolysis solution, and collect the filtrate as white lentil polysaccharide extract;

[0039] 3) Concentrate the white lentil polysaccharide extract by a rotary evaporator to a concentrate of the same quality as the white lentil powder, then add it to 3 times the volume of absolute ethanol and let it stand for 20 hours for alcohol precipitation;

[0040] 4...

Embodiment 3

[0046] White lentil polysaccharide preparation:

[0047] 1) First, take 5 parts of white lentils according to the number of parts by mass, grind them through a 60-mesh sieve to obtain white lentil powder, and dissolve them in 150 parts of distilled water to obtain a white lentil solution;

[0048] 2) Next, add 1.5% of the mass of cellulase with an activity of 8000U / g and 0.5% of xylanase with an activity of 50000U / g to the white lentil solution, and adjust the liquid-solid ratio to 60:1 and the pH to 7 Enzymolyze at 70°C for 2 hours, then heat the solution to boiling and keep for 20 minutes to inactivate the enzyme, then filter the enzymolysis solution, and collect the filtrate as white lentil polysaccharide extract;

[0049] 3) Concentrate the white lentil polysaccharide extract by a rotary evaporator to a concentrate of the same quality as the white lentil powder, then add it to 4 times the volume of absolute ethanol and let stand for 15 hours for alcohol precipitation;

[...

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Abstract

The invention relates to a preparation method of antioxidant lactobacillus acidophilus fermented goat milk. The method comprises the steps of: inoculating bacterial suspension of lactobacillus acidophilus strains into reconstituted goat milk, adding white hyacinth bean polysaccharide therein and performing anaerobic culture to obtain the fermented goat milk; and adding saccharose into the fermented goat milk and sealing and fermenting at 2-5 DEG C to obtain the antioxidant lactobacillus acidophilus fermented goat milk. The antioxidant lactobacillus acidophilus fermented goat milk prepared by the method has the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging rate up to 50-80%, and the bacterial count of lactobacillus acidophilus in the fermented goat milk is up to 108cfu / mL or more; the nutritional ingredients and functions of the goat milk and probiotics can be obtained after the antioxidant lactobacillus acidophilus fermented goat milk is drunk for a long time; and meanwhile, the antioxidant lactobacillus acidophilus fermented goat milk can delay senescence and can prevent a series of diseases, such as senile dementia, to a certain extent.

Description

technical field [0001] The invention mainly relates to a preparation method of fermented goat milk, in particular to a preparation method of anti-oxidative Lactobacillus acidophilus fermented goat milk. Background technique [0002] Free radicals refer to those molecules, ions, atoms or atomic groups that exist freely and contain one or more unpaired electrons. They are a normal metabolic product of the body and have strong oxidative properties. Under normal circumstances, the body's oxidation and antioxidant effects are in a dynamic balance, but due to factors such as disease and aging, the level of free radicals will increase, which will lead to a series of diseases. Synthetic antioxidants have strong toxic and side effects. Therefore, the current research on natural antioxidants become the current hot spot. Such as ascorbic acid, α-tocopherol, some antioxidant polysaccharides and antioxidant substances derived from milk. At present, the commonly used method for preparin...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2400/113
Inventor 陈合惠翌昕舒国伟陈立
Owner SHAANXI UNIV OF SCI & TECH
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