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Synbiotic fermented milk with high antioxidant activity in refrigeration period and preparation method thereof

An oxidative activity and synbiotic technology, applied in the field of synbiotic fermented milk and its preparation, can solve the problems of complex planting, processing and other links, high cost, long production cycle, etc., and achieve outstanding prebiotic characteristics, low cost, and shelf life. long effect

Pending Publication Date: 2021-11-23
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production cycle of such products is long, and the links such as planting and processing are relatively complicated, resulting in high cost of such products in the prior art

Method used

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  • Synbiotic fermented milk with high antioxidant activity in refrigeration period and preparation method thereof
  • Synbiotic fermented milk with high antioxidant activity in refrigeration period and preparation method thereof
  • Synbiotic fermented milk with high antioxidant activity in refrigeration period and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take out the frozen strains from the -80°C refrigerator, streak them onto the MRS plate with an inoculation loop, and culture them statically at 37°C for 36 hours. Take the activated single colony and inoculate them in 5 mL of MRS broth medium, and culture them statically at 37°C for 12 hours. . Subculture twice, the inoculum size is 1%. Inoculate the above-mentioned activated Lactobacillus plantarum ZDY2013 into 4 mL of sugar-free MRS medium, add 1 mL of functional oligosaccharide solution so that its final concentration is 1.5% (mass volume ratio), anaerobically culture for 24 h, and measure the fermentation broth every 3 h OD 600 Value and pH value, analysis of the effect of adding functional oligosaccharides on the number of live bacteria of Lactobacillus plantarum ZDY2013 and the pH value of the fermentation broth. figure 1 shown.

Embodiment 2

[0027] A preparation method of synbiotic fermented milk with high antioxidant activity during cold storage period:

[0028] (1) 6g xylooligosaccharide and 6g isomaltooligosaccharide are fully pulverized in a pulverizer, and after pulverization, pass through a 100-mesh sieve to obtain an ingredient powder;

[0029] (2) Separating the fermentation liquid of Lactobacillus plantarum ZDY2013 through solid-liquid separation, leaving 5g of precipitate, adding 25g of 30% skim milk to resuspend the precipitate, freezing and drying in vacuum to obtain Lactobacillus plantarum ZDY2013 bacterial powder;

[0030] (3) Mix Lactobacillus plantarum ZDY2013 bacteria powder, ingredient powder and 0.4g of pectin, add 60g of water, mix evenly for 40 minutes, and ferment for 12 hours to obtain synbiotic fermented milk, which is refrigerated at 2-6°C and has a shelf life of 1 year.

[0031] The prepared synbiotic fermented milk was measured on the 1st day, the 7th day, the 14th day and the 21st day r...

Embodiment 3

[0036] Determination of the DPPH free radical scavenging ability of synbiotic fermented milk during the cold storage period:

[0037] The Synbiotic fermented milk prepared in Example 2 was centrifuged at 8000r / min for 10min, and then filtered with a 0.44μm filter membrane to obtain whey; Clear samples or 95% methanol (control) were mixed evenly, and reacted at room temperature for 30 minutes. Centrifuge at 8000r / min for 10min at 4°C, take the supernatant, and measure the absorbance at 517nm. The calculation formula of DPPH free radical scavenging rate is as follows:

[0038] Clearance (%) = (A 0 -A 1 ) / A 0 ×100%, where, A 0 Indicates the absorbance value in the presence of 95% methanol (control), A 1 Indicates the absorbance value of the whey sample added, and the measurement results are as follows figure 2 shown.

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Abstract

The invention discloses synbiotics fermented milk with high antioxidant activity in a refrigeration period and a preparation method thereof, and the synbiotics fermented milk is obtained by adding xylooligosaccharide and isomaltooligosacharide composition on the basis of lactobacillus plantarum ZDY2013 fermented milk powder. According to the prepared synbiotics fermented milk with high antioxidant activity in the refrigeration period, through evaluation of scavenging capacities of DPPH free radicals, ABTS free radicals and OH free radicals, the obtained functional oligosaccharide fermented milk has better antioxidant activity in the refrigeration period compared with glucose fermented milk. The preparation method disclosed by the invention is simple and convenient to operate and relatively low in cost, meets the process requirements of large-scale production, and has popularization potential.

Description

technical field [0001] The invention belongs to the technical field of dairy product production, and in particular relates to synbiotic fermented milk with high antioxidant activity during cold storage and a preparation method thereof. Background technique [0002] Lactic acid bacteria fermented milk is a type of dairy product that can retain milk protein components while providing metabolic functional substances of probiotics. It is rich in nutrients and easy to absorb, and plays an important role in the balance of human flora and intestinal health. At present, the popular lactic acid bacteria fermented milk on the market is generally fermented with Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus NCFMs, etc., and these strains belong to foreign research. institution or enterprise. Therefore, it is of great strategic significance to implement industrial application of strains with intellectual property right...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2400/169
Inventor 张志鸿魏华张娜李一娟孟迎平陶雪莹何丽华
Owner NANCHANG UNIV
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