Preparation method of anti-oxidization probiotics fermented milk

A technology of probiotics and fermented milk, which is applied in the field of preparation of anti-oxidative probiotics fermented milk, can solve the problems of few researches, and achieve the effect of high viable bacteria count and prevention of senile dementia

Inactive Publication Date: 2016-12-21
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When probiotics grow in milk, they can use their own hydrolysis system to hydrolyze milk proteins into peptides with various biological activities, such as antioxidant peptides. Therefore, the fermentation of probiotics with this ability can obtain antioxidant and probiotic Dairy products that have health effects of bacteria itself, but there are not many studies in this area

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) Fresh milk (fresh milk or fresh goat milk) is purified and then skimmed to obtain skimmed milk;

[0021] 2) Add 0.1g of Lactobacillus casei freeze-dried bacterial powder and 0.3g of Brady Saccharomyces freeze-dried bacterial powder to each liter of skim milk, stir evenly and ferment at 37°C for 10h, and the number of viable Lactobacillus is 3.8 ×10 8 cfu / mL, the viable count of Saccharomyces bradymi is 0.6×10 8 CFU / mL, DPPH free radical scavenging rate of 68%, superoxide anion scavenging rate of 41%, and antioxidant probiotic fermented milk with iron ion chelating ability of 82%.

Embodiment 2

[0023] 1) Fresh milk (fresh milk or fresh goat milk) is purified and then skimmed to obtain skimmed milk;

[0024] 2) Add 0.1g freeze-dried powder of Lactobacillus casei, 0.1g freeze-dried powder of Lactobacillus plantarum and 0.5g freeze-dried powder of Saccharomyces Braddis to each liter of skim milk, stir well and ferment at 37°C 12h, the number of live Lactobacillus was 1.0×10 9 cfu / mL, the viable count of Saccharomyces bradymi is 0.8×10 8 Antioxidant probiotic fermented milk with CFU / mL, DPPH free radical scavenging rate of 73%, superoxide anion scavenging rate of 45%, and iron ion chelating ability of 78%.

Embodiment 3

[0026] 1) Fresh milk (fresh milk or fresh goat milk) is purified and then skimmed to obtain skimmed milk;

[0027] 2) Add 0.3g of Lactobacillus casei freeze-dried bacteria powder and 0.2g of Brady Saccharomyces freeze-dried bacteria powder to each liter of skim milk, stir evenly and ferment at 38°C for 12 hours, and the number of viable Lactobacillus bacteria obtained is 5.2 ×10 8 cfu / mL, the viable count of Saccharomyces bradymi is 0.45×10 8 CFU / mL, DPPH free radical scavenging rate of 68%, superoxide anion scavenging rate of 41%, and antioxidant probiotic fermented milk with iron ion chelating ability of 83%.

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PUM

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Abstract

The invention provides a preparation method of anti-oxidization probiotics fermented milk. One or a mixture of two of lactobacillus casei and lactobacillus plantarum lyophilized bacterium powder, and saccharomyces cerevisiae boulardii lyophilized bacterium powder are added into degreased powder; the anti-oxidization probiotics fermented milk prepared by the invention keeps nutrient components in milk and the number of living bacteria of lactobacillus and saccharomyces cerevisiae boulardii in the fermented milk is high; probiotic functions can be realized when a consumer intakes the milk; when the saccharomyces cerevisiae boulardii exists, the survival rate of the lactobacillus in the fermented milk can be improved and the shelf life of the fermented milk is prolonged (from conventional three weeks to four weeks); the saccharomyces cerevisiae boulardii can be used for preventing and treating diarrhea caused by a plurality of types of reasons; and furthermore, an anti-oxidation peptide obtained by hydrolyzing lactoprotein through the lactobacillus has an anti-ageing function and can be used for preventing a series of diseases including senile dementia and the like caused by an organism oxidization effect.

Description

technical field [0001] The invention belongs to the field of food and relates to a preparation method of anti-oxidation probiotic fermented milk. Background technique [0002] Free radicals have strong oxidative properties, and elevated levels of free radicals can lead to a series of diseases. Synthetic antioxidants have strong toxic and side effects. Therefore, research on natural antioxidants has become a hot topic. [0003] Bioactive peptides are a kind of special protein fragments that can have beneficial effects on the body, and the differences in their functions are mainly determined by the composition and series of amino acids. Usually, the active peptide in the parent protein cannot express its activity. However, active peptides can be released through protein enzymatic hydrolysis, microbial fermentation and other processing methods, thereby showing different functional effects. Among them, antioxidant peptide is an important bioactive peptide, which is a natural a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 舒国伟李启瑞何云侠雷霆李延芬陈合
Owner SHAANXI UNIV OF SCI & TECH
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