Method for preparing lacto coccus dry-powder product
A lactic acid coccus and a production method technology are applied in the directions of medical preparations containing active ingredients, pharmaceutical formulas, unknown raw materials, etc., can solve problems such as complicated work, easy pollution, etc., and achieve easy storage, strong acid-producing ability, and good flavor. Effect
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Embodiment 1
[0009] Lactococci such as diacetyl lactis streptococcus, milk fat streptococcus and lactis streptococcus were isolated from commercial yogurt or naturally fermented food; these lactococci were respectively inoculated in the enrichment medium, and the enrichment medium consisted of 5%-12 % skimmed milk powder, 3-5% trypsin hydrolyzed whey powder, 3-5% tomato juice, 3-5% maltose, 1-3% lactose, 0.3-0.6% serine or valine, 0.5-1% of calcium carbonate and the rest of the water composition, control the temperature at 30-35 ° C during fermentation, use 10%-20% sodium hydroxide to neutralize the pH value of the constant fermentation broth at 6.0-6.2, and the fermentation culture time is 3.5-4.5 hours. Lactose solution is added during the fermentation process, and the amount of added lactose is 3-5 times of the consumed sodium hydroxide, and 8-10% wolfberry extract by weight of the bacteria-enriching fermentation liquid is added. Wherein the wolfberry fruit extract is the extract obtai...
Embodiment 2
[0011] Isolate diacetyl lactis streptococcus and lactis streptococcus lactis from commercial yogurt or naturally fermented food; put the lactococcus in the enrichment medium for fermentation treatment, the enrichment medium consists of 10% skimmed milk powder, 4 % of trypsin hydrolyzed whey powder, 3% of tomato juice, 4% of maltose, 1% of lactose, 0.6% of serine or valine, 0.5% of calcium carbonate and the rest of water, the temperature in the fermenter is controlled At 34° C., 15% sodium hydroxide is used to neutralize and keep the pH value of the fermented liquid at 6.0, and the fermentation culture time is 3.5-4.5 hours. Lactose is supplemented in the fermentation process, and its supplementary amount is 4 times of the consumed sodium hydroxide, and wolfberry fruit extract accounting for 8% of the weight of the fermentation broth is supplemented. The wolfberry fruit extract is the extract obtained by adding 10 times of water to the wolfberry fruit, crushing it, and heating ...
Embodiment 3
[0013]Isolate Streptococcus thermophilus from commercial yogurt or naturally fermented food, inoculate it in the enrichment culture medium, the enrichment medium consists of 5%-12% skim milk powder, 3-5% trypsin hydrolyzed whey powder, 3%-5% tomato juice, 3%-5% maltose, 1%-3% lactose, 0.3%-0.6% serine or valine, 0.5%-1% calcium carbonate and the rest water composition. During the enrichment fermentation, the temperature is controlled at 40.8-42.8° C., the pH value of the fermented liquid is neutralized at 6.0-6.2 with 10%-20% sodium hydroxide, and the fermentation culture time is 3.5-4.5 hours. Lactose is added in the fermentation process, and the added amount is 3-5 times of the consumed sodium hydroxide, and wolfberry fruit extract which accounts for 8-10% of the weight of the fermented liquid is added. The wolfberry fruit extract is the extract obtained by adding 10 times of water to the wolfberry fruit, crushing it, and heating it in a boiling water bath for 5-10 minutes....
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