CN103271155B - Method for increasing viable count of probiotics - Google Patents
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Abstract
The invention provides a method for increasing the viable count of probiotics. The method comprises the step that a probiotics strain is inoculated into a fermented cow milk matrix added with purple sweet potato pulp for fermentation; and the probiotics strain can adopt one or combination of more than two of lactobacillus casei, bifidobacterium, lactobacillus bulgaricus, streptococcus thermophiles or lactobacillus acidophilus. The method provided by the invention can increase the viable count of probiotics in probiotics fermented milk, and the maximum viable count of the probiotics fermented milk can reach a range from 1,010 cfu/ml to 1,012 cfu/ml.
Description
Technical field
The present invention relates to dairy product processing field, specifically, relate to a kind of method that improves number of live bacteria of probiotics in acidified milk.
Background technology
Probio is a kind of microorganism that health is played an important role, and is widely used in food production.Probio not only can be processed into various food, by alimentary canal, produces beneficial functional, can also be outer for there is equally urinary system and the skin of autochthonous flora.The common function of probio mainly comprise keep normal intestinal flora, to anti-infective, alleviate lactose intolerance, reduce cholesterol, suppress cancer and stimulating immune system.The clinical research focus of recent years concentrates in the related symptoms such as struvite gastrointestinal disease, allergy, surgical infection, antibiotic associated diarrhea, gynecological infection, mucosal immunity, cancer and obesity.Research discovery, survival and the propagation of probio in human body intestinal canal plays decisive role to probio performance health-care efficacy, obtain desirable result for the treatment of, and probio must reach abundant quantity.In process and duration of storage guarantees its survival and keep biologically active to be still one of challenge that probio milk beverage faces.The precondition addressing this problem is to guarantee that there are enough viable counts in probiotics fermention Ruzhong.
Sour milk beverage is few containing probio quantity in the market, and along with shelf life extension, probio quantity declines gradually.Correlative study shows, and the decay that some commercially available prod shelf life viable count in latter stage can 90% (Ai Lianzhong, He Chuying, Xu Zhiyuan etc. the research [J] of Lactobacillus casei shelf life viability influence factor. food and fermentation industries, 2010,36(6): 36-39).Bring into play the health care of probio in product, just the essential total viable count improving in sour milk beverage.The research direction of current raising sour milk beverage total viable count mainly concentrates on the optimization of acidified milk technique and in the shelf-life, slows down the speed that probio declines.Having a kind of method that improves number of live bacteria of probiotics of patent literature, is that northern Cordyceps is joined in conventional lactic acid bacteria culture medium, can make viable count of lactobacillus bring up to 10
9cfu/ml(Chinese Patent Application No.: 200910038553.5).In skimmed milk, add soybean protein hydrolyate and yeast extract complexing agent streptococcus thermophilus and lactobacillus bulgaricus growth are had to significant facilitation, the product acid molar ratio skimmed milk that adds yeast extract degreasing milk medium increases by 1 times, is 3.12 times of skimmed milk after interpolation propagation complexing agent.Add propagation complexing agent and can make lactic acid bacterium number reach 10 orders of magnitude, than degreasing milk medium, improve 1～2 order of magnitude.(white phoenix tail feather, Qu Lingtong, Zhang Bolin etc. the research [J] of the short lactic acid bacteria propagation of soybean protein hydrolyate fermentation. food industry science and technology, 2012,33(16): 209-212).Chen Jiankai, Pan Yutian, Lin Xun etc. have explored the fermentation condition of the leben that obtains high viable count in optimization one literary composition of the high viable count zymotechnique of biodiasmin milk beverage, and in test, lactic acid bacteria used is Lactobacillus casei.Result shows, the optimization zymotechnique of the milk beverage of high viable count is combined as 29 ℃ of fermentation temperatures, milk powder addition (nutrient concentration) 10g/dL, and inoculation volume fraction 5%, in every milliliter of zymotic fluid, can obtain logarithm value is 9.57(3.17 * 10
9lactic acid bacteria number cfu/ml) (woods is the optimization [J] of the high viable count zymotechnique of isoreactivity lactobacillus milk beverage truly for Chen Jiankai, Pan Yutian. food and biotechnology journal, and 2009,28(4): 559-563).
Current proliferation of probiotics technique effect is also not obvious, and the number of live bacteria of probiotics after the propagation of above-mentioned bibliographical information at most only reaches 10
10cfu/mL.And probio enters human body, through environment such as hydrochloric acid in gastric juice, bile, really can field planting and survival the probio of enteron aisle, be not a lot.Therefore the number of viable in acidified milk is more, and the health-care effect playing is better.
Purple potato, belongs to Convolvulaceae sweet potato genus herbaceous plant, and potato meat is purple to darkviolet, therefore claim again black potato, purple sweet potato or purple sweet potato.Purple potato is a special kinds type for sweet potato, have the feature of cereal crops, industrial crops and medicinal crop concurrently, except having the composition and function of Ordinary Sweet Potatoes, also there is multiple physiological action, be the important source material of the industry such as food, medicine, chemical industry, light industry, weaving.According to FAO (Food and Agriculture Organization of the United Nation) (FAO, 2010) statistics, at present, the cultivated area of China sweet potato reaches 3,680,000 hm
2, accounting for 60% left and right of world's sweet potato gross area, total output is 0.81 hundred million ton, accounts for 80% left and right of Gross World Product.According to the difference of China's weather conditions and cropping system, whole nation sweet potato produces and is divided into five ecotope, be northern Chun Shu district, northern Xia Shu district, Xia Shu district, the Yangtze river basin, southern Xia Qiu potato district and autumn and winter potato district, south, and maximum with Plain, Huai-Hai, the Yangtze river basin and southeastern coast each province.In recent years, purple potato and converted products thereof are in very great demand on market at home and abroad, and its nutritional quality and deep processing and utilization have become the study hotspot of domestic scholars.The focus of current research concentrates on functional components, especially purple potato anthocyanin anti-oxidant, remove free radical, anti-sudden change, anticancer, anti-cardiovascular disease, antihyperglycemic, improve the research aspect the effects such as liver function.The current research that probio is had to proliferation function about purple potato does not still have bibliographical information.
Summary of the invention
The problem existing in order to solve prior art, the object of this invention is to provide a kind of method that improves probiotics fermention Ruzhong number of live bacteria of probiotics.
In order to realize the object of the invention, the invention provides a kind of method that improves number of live bacteria of probiotics, described method is: probio bacterial classification is inoculated in the fermentation cow's milk matrix that is added with purple potato slurry, ferments.
Preceding method specifically comprises the following steps:
1) preparation of purple potato slurry: purple potato is added to the water, pulls an oar successively, filtration, get upper strata liquid after static;
2) preparation of probio bacterial classification and activation
3) preparation of fermentation cow's milk matrix: add skimmed milk in the purple potato slurry preparing to step 1), carry out successively homogeneous, sterilizing, cooling;
4) probio preparation of probiotics fermention breast: by step 2) obtaining is inoculated in the fermentation cow's milk matrix that step 3) obtains ferments.
Further, in described step 1), purple potato adds water with the ratio of solid-liquid ratio 1:4.
Further, probio step 2) is one or more the combination in Lactobacillus casei, Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus or lactobacillus acidophilus.
Further, ferment described in the step 3) purple potato slurry addition of cow's milk matrix is mass fraction 4%-20%.
Further, the milk solids content of skimmed milk described in step 3) is 11.5%.
Further, in described step 3), purple potato slurry adds after skimmed milk, is heated to 60 ℃-65 ℃, and after milk powder is dissolved completely, under the condition of 20Mpa, homogeneous is 2 times.
Further, after described step 3) homogeneous in high-pressure sterilizing pot 110 ℃ of sterilizing 15min, take out and to be cooled to 37 ℃ of left and right.
Further, the inoculum concentration of the inoculation of probio described in step 4) is 2%-10%.
Further, the fermentation temperature fermenting in described step 4) is 33 ℃-42 ℃, and fermentation time is 24h-72h.
The present invention also provides preceding method in the application of preparing probiotics fermention Ruzhong.
The present invention be take probio as fermented bacterium, by add treated purple potato in cow's milk, starch, under preference temperature, make acidified milk, significantly improved the viable count of probio in acidified milk, thereby strengthened the nutritional labeling of probiotics fermention breast, further strengthened the health-care efficacy of probiotics fermention breast.The present invention has also fully utilized purple potato resource cheaply, and has found the effect of purple potato in improving number of live bacteria of probiotics, and the probio of different genera is all had to obvious cultivation effect.
The specific embodiment
Following examples are used for illustrating the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
1, the preparation of purple potato slurry
By fresh, without the purple potato rotting, clean, peeling, stripping and slicing, takes appropriate purple potato piece with solid-liquid ratio 1:4 and adds water, with nine positive cooking machine making beating 6min, with double gauze, filters after twice, and standing 10min, removes the stratum granulosum of lower floor, and getting upper strata liquid is purple potato slurry.
2, the preparation of probio bacterial classification and activation
After Lactobacillus casei, Bifidobacterium freeze dried fermenting preparation mix, with the ratio of 1:99, be invested in sterilizing defatted milk, shake up, 4 ℃ of refrigerations, standby.Fermentation inoculum concentration is calculated with the defatted milk volume of inoculation.
3, the preparation of fermentation cow's milk matrix
Get the purple potato slurry 4g of step 1 preparation, add the skimmed milk power of 11.5g, finally adding water to quality is 100g, and making skimmed milk milk solids content is 11.5%, and purple potato slurry addition is 4%, and is designated as A1, prepares a control group that does not add purple potato simultaneously, is designated as A2.Be heated to 60 ℃-65 ℃, fully stir, milk powder is dissolved completely.Under the condition of 20Mpa, homogeneous is 2 times, proceeds to conical flask, in high-pressure sterilizing pot, after 110 ℃ of sterilization 15min, takes out and is cooled to 37 ℃ of left and right.
4, the preparation of probiotics fermention breast
Under the condition of sterile working, take inoculum concentration as 2%, Lactobacillus casei: the ratio that Bifidobacterium is 3:1, seed liquor is inoculated in cow's milk matrix, shake up, be put into 33 ℃ of cultivation 72h in incubator.
5, the mensuration of viable count
The process of fermentation, from 24h, adopts colony counting method to measure a viable count every 12h, finally obtains the maximum viable count of this compound probiotic.The maximum viable count that test records A1 is 7.9 * 10
11cfu/ml, the maximum viable count of A2. is 8.7 * 10
10cfu/ml.
Embodiment 2
1, the preparation of purple potato slurry
By fresh, without the purple potato rotting, clean, peeling, stripping and slicing, takes appropriate purple potato piece with solid-liquid ratio 1:4 and adds water, with nine positive cooking machine making beating 6min, with double gauze, filters after twice, and standing 10min, removes the stratum granulosum of lower floor, and getting upper strata liquid is purple potato slurry.
2, the preparation of probio bacterial classification and activation
After Lactobacillus casei, Bifidobacterium freeze dried fermenting preparation mix, with the ratio of 1:99, be invested in sterilizing defatted milk, shake up, 4 ℃ of refrigerations, standby.Fermentation inoculum concentration is calculated with the defatted milk volume of inoculation.
3, the preparation of fermentation cow's milk matrix
Get the purple potato slurry 20g of step 1 preparation, add the skimmed milk power of 11.5g, finally adding water to quality is 100g, and making skimmed milk milk solids content is 11.5%, and purple potato slurry addition is 20%, and is designated as B1, prepares a control group that does not add purple potato simultaneously, is designated as B2.Be heated to 60 ℃-65 ℃, fully stir, milk powder is dissolved completely.Under the condition of 20Mpa, homogeneous is 2 times, proceeds to conical flask, in high-pressure sterilizing pot, after 110 ℃ of sterilization 15min, takes out and is cooled to 37 ℃ of left and right.
4, the preparation of probiotics fermention breast
Under the condition of sterile working, take inoculum concentration as 10%, Lactobacillus casei: the ratio that Bifidobacterium is 3:1, seed liquor is inoculated in cow's milk matrix, shake up, be put into 33 ℃ of cultivation 72h in incubator.
5, the mensuration of viable count
The process of fermentation, from 24h, adopts colony counting method to measure a viable count every 12h, finally obtains the maximum viable count of this compound probiotic.The maximum viable count that test records B1 is 1.5 * 10
12cfu/ml, the maximum viable count of B2 is 9.6 * 10
10cfu/ml.
Embodiment 3
1, the preparation of purple potato slurry
By fresh, without the purple potato rotting, clean, peeling, stripping and slicing, takes appropriate purple potato piece with solid-liquid ratio 1:4 and adds water, with nine positive cooking machine making beating 6min, with double gauze, filters after twice, and standing 10min, removes the stratum granulosum of lower floor, and getting upper strata liquid is purple potato slurry,
2, the preparation of probio bacterial classification and activation
Ferment to curdled milk (activation for the first time) → activation for the second time → standby in lactobacillus bulgaricus, streptococcus thermophilus → be inoculated in sterilizing defatted milk test tube → 42 ℃.
3, the preparation of fermentation cow's milk matrix
Get the purple potato slurry 12g of step 1 preparation, add the skimmed milk power of 11.5g, finally adding water to quality is 100g, and making skimmed milk milk solids content is 11.5%, and purple potato slurry addition is 12%, and is designated as C1, prepares a control group that does not add purple potato simultaneously, is designated as C2.Be heated to 60 ℃-65 ℃, fully stir, milk powder is dissolved completely.Under the condition of 20Mpa, homogeneous is 2 times, proceeds to conical flask, in high-pressure sterilizing pot, after 110 ℃ of sterilization 15min, takes out and is cooled to 37 ℃ of left and right.
4, the preparation of probiotics fermention breast
Under the condition of sterile working, take inoculum concentration as 6%, lactobacillus bulgaricus: the ratio that streptococcus thermophilus is 1:1, seed liquor is inoculated in cow's milk matrix, shake up, be put into 42 ℃ of cultivation 24h in incubator.
5, the mensuration of viable count
The process of fermentation, from 4h, adopts colony counting method to measure a viable count every 4h, finally obtains the maximum viable count of this probiotic yogurt.The maximum viable count that test records C1 is 2.7 * 10
10cfu/ml, the maximum viable count of C2 is 1.9 * 10
9cfu/ml.
Embodiment 4
1, the preparation of purple potato slurry
By fresh, without the purple potato rotting, clean, peeling, stripping and slicing, takes appropriate purple potato piece with solid-liquid ratio 1:4 and adds water, with nine positive cooking machine making beating 6min, with double gauze, filters after twice, and standing 10min, removes the stratum granulosum of lower floor, and getting upper strata liquid is purple potato slurry.
2, the preparation of probio bacterial classification and activation
Ferment to curdled milk (activation for the first time) → activation for the second time → standby in lactobacillus acidophilus → be inoculated in sterilizing defatted milk test tube → 37 ℃.
3, the preparation of fermentation cow's milk matrix
Get the purple potato slurry 16g of step 1 preparation, add the skimmed milk power of 11.5g, finally adding water to quality is 100g, and making skimmed milk milk solids content is 11.5%, and purple potato slurry addition is 16%, and is designated as D1, prepares a control group that does not add purple potato simultaneously, is designated as D2.Be heated to 60 ℃-65 ℃, fully stir, milk powder is dissolved completely.Under the condition of 20Mpa, homogeneous is 2 times, proceeds to conical flask, in high-pressure sterilizing pot, after 110 ℃ of sterilization 15min, takes out and is cooled to 37 ℃ of left and right.
4, the preparation of probiotics fermention breast
Under the condition of sterile working, lactobacillus acidophilus seed liquor is inoculated in cow's milk matrix, inoculum concentration is 8%, shakes up, and is put into 37 ℃ of cultivation 48h in incubator.
5, the mensuration of viable count
The process of fermentation, from 12h, adopts colony counting method to measure a viable count every 12h, finally obtains the maximum viable count of this compound probiotic.The maximum viable count that test records D1 is 7.6 * 10
10cfu/ml, the maximum viable count of D2 is 8.9 * 10
9cfu/ml.
The maximum viable count of the probiotics fermention breast obtaining according to the present invention can reach 10
10-10
12cfu/ml, with the maximum viable count 10 that does not add the cow's milk substrate fermentation acquisition of purple potato composition
9-10
10cfu/ml compares, and increases significantly.Lactose in cow's milk can not meet whole demands of probio growth, and the reduced sugar in purple potato can improve for the growth of bacterial classification extra energy substance, contains a small amount of oligosaccharides in purple potato simultaneously, and oligosaccharides also has the effect that promotes bacterial classification propagation.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements, all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (1)
1. a method that improves number of live bacteria of probiotics, is characterized in that, said method comprising the steps of:
1) preparation of purple potato slurry: purple potato is added to the water, pulls an oar successively, filtration, get upper strata liquid after static; Purple potato adds water with the ratio of solid-liquid ratio 1:4;
2) preparation of probio bacterial classification and activation;
3) preparation of fermentation cow's milk matrix: add water and skimmed milk power in the purple potato slurry preparing to step 1), carry out successively homogeneous, sterilizing, cooling; The purple potato slurry addition of described fermentation cow's milk matrix is mass fraction 4%-20%; The milk solids content that adds water to described fermentation cow's milk matrix is 11.5%; Purple potato slurry adds after water and skimmed milk power, is heated to 60 ℃-65 ℃, and after milk powder is dissolved completely, under the condition of 20Mpa, homogeneous is 2 times, and 110 ℃ of sterilizing 15min in high-pressure sterilizing pot take out and are cooled to 37 ℃;
4) probio preparation of probiotics fermention breast: by step 2) obtaining is inoculated in the fermentation cow's milk matrix that step 3) obtains ferments; The inoculum concentration of described probio inoculation is 2%-10%, and fermentation temperature is 33 ℃-42 ℃, and fermentation time is 24h-72h;
Wherein, probio bacterial classification step 2) is combination or the lactobacillus acidophilus of Lactobacillus casei and Bifidobacterium.
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| CN201310233212.XA CN103271155B (en) | 2013-06-13 | 2013-06-13 | Method for increasing viable count of probiotics |
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| CN106754429A (en) * | 2017-01-30 | 2017-05-31 | 防城港市奥氏蓝科技有限公司 | A kind of preparation method of purple potato agar slant culture-medium |
| BR112022007564A2 (en) * | 2019-11-11 | 2022-07-05 | Yakult Honsha Kk | METHOD FOR PRODUCTION OF FERMENTED MILK CONTAINING OLIGOSACCHARIDES |
| CN116098291A (en) * | 2023-03-21 | 2023-05-12 | 青海金祁连乳业有限责任公司 | Preparation process of plant root probiotics |
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