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Optimized lactic acid bacteria and life beneficial bacteria frozen protective agent composition

A technology of cryoprotectant and composition, applied in the field of food engineering, can solve problems such as large differences in results

Inactive Publication Date: 2005-06-08
BEIJING SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the studies on lyoprotectants used in the production of fermentation agents belong to existing patent technical materials, and the results of many research reports vary greatly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] 1 Materials and methods

[0007] 1.1 Materials

[0008] (1) Suspension matrix: physiological saline, CMR enrichment solution, 11% skim milk, sterilized at 105°C for 20 minutes.

[0009] (2) Tested strains: ST-1, LB-1, LA-1, SL.

[0010] (3) Cryoprotectant: sucrose, lactose, glucose, maltodextrin, sorbitol, mannitol, glycerin, sodium tripolyphosphate, sodium pyrophosphate, sodium metaphosphate, disodium β-glycerol phosphate, sodium glutamate, Dextran, all analytical reagents or biochemical tests, sodium glutamate is food grade, the content is 99%.

[0011] (4) Vacuum freezing and drying machine: ALPHI-5 type, made in Germany.

[0012] (5) Colony count medium: CMR

[0013] (6) Vacuum sealer and vacuum pump: the firm shall prepare by itself.

[0014] 1.2 Method

[0015] (1) Freeze-drying method: the bacterial suspension added with different cryoprotectants is divided into small freeze-drying bottles, each bottle is 0.5ml, and quick-frozen in the freezer for 12 hours ...

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PUM

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Abstract

A freezing protector for lactobacillus and probiotics is prepared from cane sugar, malt dextrin, sorbitol and sodium glutamate in optimal concentration ratio of 4:4:3:4.

Description

technical field [0001] The present invention relates to an optimum formula of cryoprotectant of lactic acid bacteria and probiotics. Specifically, the present invention screens cryoprotectants such as sucrose, lactose, glucose, and maltodextrin, studies their protective effects, and designs an optimal cryoprotectant formula, which belongs to the field of food engineering. Background technique [0002] Fermented milk products occupy an important position in dairy products. With the improvement of people's consumption level in our country, there is a new understanding of yogurt in fermented dairy products, which makes the output of yogurt grow at an average annual rate of 25%. The quality of products puts forward new requirements. [0003] Freezing preservation and freeze-drying technology is an important application technology in biology. In recent years, this technology has been applied in food production due to the rapid development of "functional food". It is also commonl...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23L3/37
Inventor 吕加平张和平于景华丁玉振
Owner BEIJING SANYUAN FOOD
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