CN103749680A - Fermented yogurt with function of reducing cholesterol and preparation method thereof - Google Patents
Fermented yogurt with function of reducing cholesterol and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a fermented yogurt with the function of reducing cholesterol and a preparation method thereof. Raw material milk, mixed strains of Lactobacillus casei subsp.casei GL-03, Lactobacillus bulgaricus and Streptococcusthermophilus, and haw extract are fermented to produce the fermented yogurt. The preparation method comprises the following steps of checking the raw material milk, purifying the raw material milk for next use, dissolving cane sugar and a stabilizing agent in a small amount of an emulsion, adding the purified raw material milk into the mixed emulsion, heating the mixture to a temperature of 60 DEG C, carrying out homogenization and disinfection, carrying out cooling to a temperature of 43 DEG C, carrying out inoculation in a thermostatic chamber having a temperature of 40-45 DEG C, carrying out fermentation for 4-5h until a pH value is in a range of 4.6-4.8, carrying out fast cooling to a temperature below 10 DEG C, transferring the fermentation product into a refrigeration storage having a temperature of 0-4 DEG C, and carrying out refrigeration after-curing. A Lactobacillus casei subsp.casei GL-03 in-vitro culture test proves that the fermented yogurt has strong acid resistance, cholate resistance and good adhesiveness, has obvious effects of inhibiting intestinal tract pathogenic bacteria, does not carry a drug-resistant factor, comprises lactobacilli suitable for colonization in a human intestinal tract and has an in-vitro cholesterol degradation rate of 56%. An animal test proves that the fermented yogurt has the function of reducing serum cholesterol.
Description
Technical field
The present invention relates to fermented milk preparation, is with lactobacillus-fermented and to be equipped with nature food be that lactic acid bacteria growth promoter is made.The technical field that also relates to norcholesterol function yogurt.
Background technology
Along with the progress of social development, science and technology, people's living standard improves constantly, and daily diet nutritional also increases day by day, but the incidence that thing followed negative effect is the cardiovascular and cerebrovascular diseases such as atherosclerotic, coronary heart disease constantly rises.The 1996 annual health statistics yearbooks of announcing according to the World Health Organization, the whole world is because of dead 1,530 ten thousand people of angiocardiopathy, account for 29% of total death toll, therefore angiocardiopathy is in first of the large cause of the death in the world five, and their common pathologic basis are all artery sclerosis.Atherosclerotic is facilitated by many factors, and wherein most important hazards are that hyperlipidemia is the rising of cholesterolemia and blood triglyceride.Thereby, keep Blood Cholesterol concentration in normal range (NR), for prevention of arterial, atherosis and cardiovascular and cerebrovascular disease is vital.
The intake standard that the nutrition that the U.S., China are domestic and medical expert recommend food cholesterol is 250-300mg/d/ people.But along with the increase with diet nutritional that improves constantly of living standards of the people, the intake of cholesterol is easy to exceed standard.According to Shanghai Inst. of Cardio-Vascular Diseases's investigation to 3467 Shanghai Residents between 1997-1999, because the nutrient intake of every day is significantly increased than 20 century 70s, fat increases to 31.8% by 24.1%, cholesterol rises to 388mg by 282mg, carbohydrate is down to 53.7% by 65.7%, and Shanghai people's blood fat obviously increases.Therefore research does not affect flavour of food products, and economical and practical reduction food and the method for human serum cholesterol have become current food quality, the important research topic of raising people's living standard improved " '.
Abroad to the research starting of lactobacillus for degrading cholesterol early.1977, to enteron aisle lactobacillus norcholesterol, effect was studied Gilliland, proposed lactobacillus and in growth course, by degraded cholate, promoted the catabolism of cholesterol, thereby reduce the viewpoint of cholesterol level " '.Rasic etc. has also confirmed lactobacillus acidophilus and the remove effect of two Bifidobacteriums to cholesterol subsequently.Human body and zoopery up to now also proved the norcholesterol effect of lactic acid bacteria.
The domestic research about lactic acid bacteria norcholesterol aspect of China is started late, and most level that all rests in vitro study, yet there are no report and the appearance of successful lactobacillus for degrading cholesterol series products.
Summary of the invention
The object of the present invention is to provide a kind of yogurt production method with norcholesterol effect.Wherein mainly comprise the separation screening of efficient lactobacillus for degrading cholesterol, the formula of norcholesterol yogurt fermentation, the technological condition for fermentation of norcholesterol yogurt.
1, the screening of lactobacillus for degrading cholesterol GL-03 and cholesterol degradation induction
The lactic acid bacteria GL-03 that the present invention's bacterial classification used is the efficient norcholesterol that filters out from natural fermented cheese, is accredited as Lactobacillus casei cheese subspecies (/ 6ctobaciJluscaseisubsp.casef) through 16SrDNA order-checking.Test through substrate for induction lactobacillus for degrading cholesterol Ji-03, its degrading rate of cholesterol 50% is increased to 56% from induction, simultaneously its there is good stomach juice-resistant, bile tolerance and to intestinal epithelial cell adhesiveness, suppress the characteristics such as pathogenic bacteria, be a kind of probio that is suitable for field planting human body intestinal canal.
Separating screening method: take appropriate natural fermented cheese, after sterilized water dilution, sterile working is drawn 2ml and added in the skimmed milk of sterilizing, 37 ℃ of standing enrichment culture 48h.Sterile working is got the above-mentioned enrichment culture liquid of 1ml and is added containing in the aseptic improvement KENJI selective medium of 9ml (blue containing 0.04% bromine thyme phenol), 37 ℃ of shaken cultivation 1-2 days, then get nutrient solution 100 legendary small dragon with horns and be added in same culture medium and cultivate, need altogether three tubes to cultivate.According to the variation of the ratio turbidity of culture medium and indicator color, get for the third time the MRS fluid nutrient medium that bacterium liquid 200pL after cultivating joins pH2 and cultivate 6h, get its 100ml nutrient solution switching
To containing cultivating 24h in 0.30% pig cholate MRS fluid nutrient medium, then get being coated on modified MRS flat board of 200pL nutrient solution, 37 ℃ of impossible temperature cultivation 48-72h.Picking produces sour colonies typical, line separation repeatedly, purifying, and Gram's staining, microscopy, till pure bacterium colony.Then, through 16SrDNA order-checking, carry out bacterial classification evaluation.
Directional induction: by after the lactic acid bacteria GL-03 activation of seed selection, quantitatively be added to containing in the KENJI fermentation medium of 0.25% cholesterol and cultivate, the concentration of a cholesterol of every cultivation all will increase after 0.15%, five domestication cultivation, makes the content of cholesterol in culture medium reach 1mg/mL.Select well-grown lactic acid bacteria GL-03, containing in the MRS fluid nutrient medium of cholesterol 0.1mg/mL, measure the variation of its degrading rate of cholesterol before and after inducing and acclimating, therefrom filter out norcholesterol ability and improve larger bacterial strain.
2, the fermentation condition of norcholesterol yogurt and technique the present invention are a kind of norcholesterol fermentation yogurt, not only add the lactic acid bacteria GL-03 of efficient norcholesterol in acidified milk, have added haw thorn extract simultaneously.Test shows that haw thorn extract is that lactobacter growth promotes the factor, and appropriate interpolation can improve in yogurt approximately 100 times of viable lactic acid bacteria quantity, and haw thorn extract can reduce body's cholesterol with lactic acid bacteria synergy simultaneously.
(1) actication of culture and leavening are made
The lactic acid bacteria GL-03 of refrigerator preservation, bacillus bulgaricus, streptococcus thermophilus are transferred in liquid MRS culture medium by MRS inclined-plane, cultivate 12h, activate three times for 37 ℃; The bacterial classification of activation by 2% be inoculated into sterilizing containing in the skimmed milk power liquid of 10% (W/V), 37 ℃ are cultured to curdled milk, transfer and make leavening three times.
(2) preparation of haw thorn extract
Get 50 grams of hawthorn, first material is cut into broken end or powder, add the water of 3～8 times, soak 2-4h, boil rear with the lasting 30-40min of line fire; Leach decocting liquid, add the water of 3～5 times, carry out two and decoct (20-30min) and leach decocting liquid, add the water of 4 times of 2-, carry out three and decoct (20-30min), merging filtrate is concentrated into 100mL, gets supernatant, and 115 ℃, sterilizing 15min, 4 ℃ of Refrigerator stores are standby.
(3) acidified milk composition of raw materials
The material quality per distribution ratio of functional norcholesterol Yoghourt is:
Fresh milk or recombined milk 80.0-85.0
Milk powder 0.0-2.0 sucrose 5.0-7.0
Hawthorn extract 4.0～6.0
Three kinds of mixed bacterias 2.0～5.0
Stabilizing agent CMC-Na 0.1
Wherein three kinds of mixed bacterias are that lactic acid bacteria GL-03 (1Jctobacillus casei subsp.casei), bacillus bulgaricus (Lactobacillus buJgaricus) and 3 kinds of bacterium of streptococcus thermophilus (Streptococcusthermophilus) mix, its ratio is 1: 0.5-1.0: 0.5～1.0, and fermentation temperature 40-45 ℃.
(4) technological process
Raw milk-clean breast-standardization-preheating (60 ℃)-homogeneous (15～17Mpa)-sterilization-cooling-interpolation leavening-packing-fermentation-refrigeration (0-5 ℃)-check-transmission
Concrete operation step:
1) fresh milk (or recombined milk) is examined, purifies, is waited to join through milk.
2) by sucrose, a small amount of emulsion (50-60 ℃) dissolving for stabilizing agent, add in the milk after purification, stir, be warming up to 58-62 ℃ of left and right and carry out homogeneous (pressure is 15-17Mpa).
3) milk after homogeneous is heated to 90 ℃, 5min or ultra high temperature short time sterilization, be then cooled to 43 ℃, inoculation fermentation.
4) after inoculation, feed liquid is divided and is installed to sale container fast, and delivers to 40-45 ℃ of impossible greenhouse fermentation 4-5h to pH4.6-4.8.Be cooled to rapidly below i0 ℃, and move to 0-4 ℃ of Cold storage in the refrigerator after-ripening.
3, norcholesterol yogurt quality standard
(1) organoleptic indicator:
Color and luster: color and luster uniformity, is creamy white or is slightly with micro-yellow.
Flavour smell: there is the distinctive flavour of cultured milk and smell that homolactic fermentation agent is made, alcohol-free fermented flavour, musty and other bad smell.
Structural state: grumeleuse uniform and smooth, without bubble, allow a small amount of whey to separate out.
(2) physical and chemical index:
Butter oil >=3.00wt%, real milk solids m10wt%, acidity 70-110 ° of T, granulated sugar >=5.0wt%, mercury≤0.01%ppm.
Every 100g norcholesterol yogurt contains heat 60-70Kcal, non-fat solid >=8.1g, protein >=weight obviously increases (P < 0.05), and C group Mouse Weight and A group be showing property difference (P > 0.05) not.Feed the liver weight/body weight of B group mouse of high lipid food apparently higher than the mouse of basal diet group, and gavage group (C group) lower than hyperlipidemia model group (B group), explanation, due to the effect of norcholesterol yogurt, reduces the stockpile amount of fat in mouse liver.Between each group, kidney weight/body weight and spleen weight/body weight have no and are showing difference, show to have no obvious toxic-side effects during to mouse stomach norcholesterol yogurt.
Table 2 norcholesterol yogurt is on the impact of Mouse Weight (G)
The impact of table 3 norcholesterol yogurt on the dirty body ratio of mouse
In sum, the efficient lactobacillus for degrading cholesterol 1,000 buttermilk bacillus cheese subspecies that the present invention uses, separated daytime right fermented dairy product, in vitro culture test shows that it has very strong acidproof, bile tolerance ability, adhesiveness is good, common pathogenic entero becteria is had to obvious inhibitory action, do not carry r factor, it is a kind of lactic acid bacteria that is suitable for human body intestinal canal field planting, external degrading rate of cholesterol can reach 56% simultaneously, and in body, the zoopery of norcholesterol also shows that this yogurt can obviously reduce mice serum cholesterol.
It is Yoghourt fermentation microbial inoculum that the present invention adopts the Lactobacillus casei cheese subspecies of efficient norcholesterol first, take haw thorn extract as lactic acid bacteria growth promoter, produces efficient norcholesterol yogurt.Experiment in vitro, interior animal experiment all show, this norcholesterol yogurt has the function that reduces serum cholesterol, and successful is better than existing bibliographical information.In raw milk, add after haw thorn extract, fermentation yogurt viable count of lactobacillus can improve 10
2doubly, can obviously strengthen the functional of the prebiotic effect of yogurt lactic acid bacteria and norcholesterol.
The specific embodiment
Embodiment 1
The preparation of full-cream yogurt
(1) lactic acid bacteria GL-03 makes with the following method:
Sterile working: natural fermented cheese, after sterilized water dilution, is drawn 2ml and added in the skimmed milk of sterilizing, 37 ℃ of standing enrichment culture 48h; Get 1ml enrichment culture liquid and add containing in the aseptic improvement KENJI selective medium of the blue 9ml of 0.04% bromine thyme phenol, 37 ℃ of shaken cultivation 1-2 days; Get nutrient solution 100pL and be added in same culture medium and cultivate, need altogether three tubes to cultivate; According to the variation of the ratio turbidity of culture medium and indicator color, get for the third time the MRS fluid nutrient medium that bacterium liquid 200ml after cultivating joins pH2 and cultivate 6h, getting its 100 legendary small dragon with horns nutrient solution is transferred to containing cultivating 24h in 0.30wt% pig cholate MRS fluid nutrient medium, then get being coated on modified MRS flat board of 200PL nutrient solution, 37 ℃ of constant temperature culture 48-72h; Picking produces sour colonies typical, line separation repeatedly, purifying, and Gram's staining, microscopy, till pure bacterium colony; Then, through 16SrDNA order-checking, carry out bacterial classification evaluation;
Directional induction: by after the lactic acid bacteria GL-03 activation of seed selection, quantitatively be added to containing in the KENJI fermentation medium of 0.25% cholesterol and cultivate, the concentration of a cholesterol of every cultivation all will increase 0.15wt%, tames and dociles after cultivation, makes the content of cholesterol in culture medium reach 1mg/mL for five times; Select well-grown lactic acid bacteria G1-03, containing in the MRS fluid nutrient medium of cholesterol 0.1mg/mL, measure the variation of its degrading rate of cholesterol before and after inducing and acclimating, therefrom filter out the larger bacterial strain of norcholesterol ability raising and form.
(2) actication of culture and leavening are made:
Lactobacillus casei GL-03, bacillus bulgaricus, streptococcus thermophilus are transferred in liquid MRS culture medium by MRS inclined-plane respectively, cultivate 12h, activate three times for 37 ℃; Three bacterial classifications after activation by be inoculated at 1: 0.5: 0.5 sterilizing containing in the skimmed milk power liquid of 10% (W/V), 37 ℃ are cultured to curdled milk, transfer and make leavening three times.
(3) preparation of haw thorn extract
Get 50 grams of hawthorn, first material is cut into broken end or powder, add the water of 3 times, soak 4h, boil rear with the lasting 40min of line fire; Leach decocting liquid, filter residue adds the water of 5 times, carries out two and decocts 30min, leaches decocting liquid, and filter residue adds the water of 3 times, carries out three preparations of decocting 20min (4) composition of raw materials and fermentation yogurt: material quality per distribution ratio is:
Partially skimmed fresh milk 85.0%, sucrose concentration 6.0%, hawthorn extract 4.9%, lactic acid bacteria 6L-03, bacillus bulgaricus and 3 kinds of bacterium mixed proportions of streptococcus thermophilus are 1: 1: 1, inoculum concentration is 4.0%, stabilizing agent CMC-Na0.1%, 43 ℃ of fermentation temperatures.
Operating procedure:
By sucrose, a small amount of emulsion (50-60 ℃) dissolving for stabilizing agent, add in the milk after purification, add in proportion hawthorn extract to stir simultaneously, be warming up to 60 ℃ of left and right and carry out homogeneous (pressure is 15-17Mpa).
Milk after homogeneous is heated to 90 ℃, and 5min or ultra high temperature short time sterilization (135 ℃, 3-5s), be then cooled to 43 ℃, lactic acid bacteria GL-03, bacillus bulgaricus and streptococcus thermophilus to be mixed with 1: 1: 1 ratio, inoculum concentration is 5wt%.After inoculation, feed liquid is divided and is installed in container fast, and delivers to 43 ℃ of thermostatic chambers fermentation 4-5h, to pH4.6-4.8.Be cooled to rapidly 10 ' below C, and to move to 0-4 ℃ of Cold storage in the refrigerator after-ripening.
(5) product specification and physical and chemical index:
Butter oil >=0.5～≤ 3.0wt%, real milk solids >=10wt%, 70～110 ° of T of acidity, granulated sugar >=5.0wt%, mercury≤0.01%ppm.
Every 100g norcholesterol yogurt contains protein 3.0g, lipid 0.53.0g, granulated sugar 5.1g, viable count of lactobacillus>=1X1
6cfu/g.
Embodiment 3
The preparation of degreasing yogurt
(1) lactic acid bacteria GL-03 makes by embodiment 1 method.
(2) actication of culture and leavening are made:
Lactobacillus casei GL-03, bacillus bulgaricus, streptococcus thermophilus are transferred in liquid MRS culture medium by MRS inclined-plane respectively, cultivate 12h, activate three times for 37 ℃; Three bacterial classifications after activation by be inoculated at 1: 0.5: 0.5 sterilizing containing in the skimmed milk power liquid of 10% (W/V), 37 ℃ are cultured to curdled milk, transfer and make leavening three times.
(3) preparation of haw thorn extract
Get 50 grams of hawthorn, first material is cut into broken end or powder, add 3-8 water doubly, soak 2-4h, boil rear with the lasting 30～40min of line fire; Leach decocting liquid, add 3-5 water doubly, carry out two and decoct (20-30min) and leach decocting liquid, add 2-4 water doubly, carry out three and decoct (20～30min), merging filtrate is concentrated into 100mL,
Get supernatant, 115 ℃, sterilizing 15min, 4 ℃ of Refrigerator stores are standby.(4) preparation of composition of raw materials and fermentation yogurt: material quality per distribution ratio is:
Defatted fresh milk 85%, sucrose concentration 6.9%, hawthorn extract 6.0%, lactic acid bacteria GL-03, bacillus bulgaricus and 3 kinds of bacterium mixed proportions of streptococcus thermophilus are 1: 1: 1, inoculum concentration is 2.0%, stabilizing agent CMC-Na0.1%.
Operating procedure:
By sucrose, a small amount of emulsion (50-60 ℃) dissolving for stabilizing agent, add in the milk after purification, add in proportion hawthorn extract to stir simultaneously, be warming up to 60 ℃ of left and right and carry out homogeneous (pressure is 15-17Mpa).Milk after homogeneous is heated to 90 ℃, and 5min or ultra high temperature short time sterilization (135 ℃, 3-5s), be then cooled to 43 ℃, lactic acid bacteria GL-03, bacillus bulgaricus and streptococcus thermophilus are mixed with 1: 1: 1 ratio, connect 43 ℃ of kind amounts.After inoculation, feed liquid is divided and is installed in container fast, and delivers to 43 ℃ of thermostatic chambers fermentation 4-5h, to pH4.6-4.8.Be cooled to rapidly below 10 ℃, and move to 0-4 ℃ of Cold storage in the refrigerator after-ripening.
(5) physical and chemical index:
Butter oil≤0.5wt%, real milk solids >=10wt%, 70～110 ° of T of acidity, granulated sugar >=5.0wt%, mercury≤0.01%ppm.
Every 100g norcholesterol yogurt contains protein 3.0g, lipid 0.5g, granulated sugar 5.1g, viable count of lactobacillus>=1X10
6cfu/g.
Embodiment 4
The preparation of degreasing yogurt
(1) the same above embodiment of preparation of actication of culture and leavening making, (2) haw thorn extract,
(3) acidified milk material quality per distribution ratio is:
Degreasing recombined milk 80.0%, skimmed milk power 2.0%, sucrose 6.9%, hawthorn extract 6.0%, lactic acid bacteria GL-03, bacillus bulgaricus and 3 kinds of bacterium mixed proportions of streptococcus thermophilus are 1: 1: 1, inoculum concentration is 5.0%, stabilizing agent CMC-Na0.1%, 43 ℃ of fermentation temperatures.Fermentation operation step is with embodiment 3.
(4) physical and chemical index: with embodiment 3.
Claims (4)
1. a fermentation yogurt for norcholesterol, is characterized in that lactic acid bacteria GL-03 for fresh milk or recombined milk (Lactobacillus casei subsp.casei), bacillus bulgaricus (Lactobacillus bulgaricus) and 3 kinds of mixed bacterias of streptococcus thermophilus (Streptococcusthermophilus) and haw thorn extract make through fermentation; Be creamy white or micro-yellow, grumeleuse uniform and smooth, without bubble, allows a small amount of whey to separate out; Its quality index is: butter oil>=3.00wt%, real milk solids>=0wt%, 70～110 ° of T of acidity, granulated sugar>=5.0wt%, mercury≤0.01%ppm, every 100g contains heat 60-70Kcal, non-fat solid>=8.1g, protein>=3.0g, granulated sugar>=5.0g, viable count of lactobacillus 1X10
6cfu/g, coliform≤90/milliliter, pathogenic bacteria must not detect.
2. the preparation method of the fermentation yogurt of norcholesterol as claimed in claim 1, is characterized in that processing step is:
(1) raw material preparation:
1) actication of culture and leavening are made
By refrigerator preservation through separation screening, directional induction and lactic acid bacteria GL-03, bacillus bulgaricus and streptococcus thermophilus are transferred to by MRS inclined-plane in liquid MRS culture medium, cultivate 12h for 37 ℃, activate three times; The bacterial classification of activation by 2% be inoculated into sterilizing containing in the skimmed milk power liquid of 10% (W/V), 37 ℃ are cultured to curdled milk, transfer and make leavening three times;
Ratio between lactic acid bacteria GL-03, bacillus bulgaricus and streptococcus thermophilus is:
1.0∶0.5-1.0∶0.5～1.0。
(2) preparation of haw thorn extract
Pulverize hawthorn for 50 grams, add 3-8 water doubly, soak 2～4h, boil rear with the fiery 30-40min of continuing of line; Leach decocting liquid, filter residue then add respectively 3-5 doubly, 2～4 water, by identical method, carry out two of 20～30min and decoct, three decoct, merging filtrate is concentrated into 100mL, gets supernatant, 115 ℃ of sterilizing 15min, 4 ℃ of Refrigerator stores are standby;
(2) preparation of fermentation yogurt:
(3) composition of raw materials
Raw material milk 80.0～85.0
Milk powder 0.0～2.0.Sucrose 5.0～7.0
Hawthorn extract 4.0-6.0
Three kinds of mixed bacteria 2.0-5.0
Stabilizing agent CMC-Na 0.1
Wherein three kinds of mixed bacterias are that lactic acid bacteria GL-03, bacillus bulgaricus and 3 kinds of bacterium of streptococcus thermophilus mix, and its ratio is 1: 0.5～1.0: 0.5-1.0;
(4) processing step
1) raw material milk is through milk inspection, purification, stand-by;
2) sucrose, stabilizing agent, are added in the milk after purification in 50-60 ℃ of dissolving by a small amount of emulsion, stir, be warming up to 58-62 ℃, 15-17Mpa carries out homogeneous;
3) milk after homogeneous is heated to 88-92 ℃, 5min sterilizing, is then cooled to 43 ℃, inoculation;
4) after inoculation in 40～45 ℃, impossible greenhouse fermentation 4-5h, to pH4.6-4.8, is cooled to rapidly below 10 ℃, and moves to 0-4 ℃ of Cold storage in the refrigerator after-ripening.
3. the preparation method of the fermentation yogurt of norcholesterol as claimed in claim 2, it is characterized in that actication of culture described in (1) prepared by processing step () raw material and leavening make through separation screening, directional induction and lactic acid bacteria GL-03 makes with the following method:
Sterile working: natural fermented cheese, after sterilized water dilution, is drawn 2ml and added in the skimmed milk of sterilizing, 37 ℃ of standing enrichment culture 48h; Get 1ml enrichment culture liquid and add containing in the aseptic improvement KENJI selective medium of the blue 9ml of 0.04% bromine thyme phenol, 37 ℃ of shaken cultivation 1-2 days; Get nutrient solution 100ml and be added in same culture medium and cultivate, need altogether three tubes to cultivate; According to the variation of the ratio turbidity of culture medium and indicator color, get for the third time the MRS fluid nutrient medium that bacterium liquid 200PL after cultivating joins pH2 and cultivate 6h, getting its 100ml nutrient solution is transferred to containing cultivating 24h in 0.30% pig cholate MRS fluid nutrient medium, then get being coated on modified MRS flat board of 200ml nutrient solution, 37 ℃, impossible temperature is cultivated 48-72h: picking produces sour colonies typical, line separation repeatedly, purifying, Gram's staining, microscopy, till pure bacterium colony; Then, through 16SrDNA order-checking, carry out bacterial classification evaluation;
Directional induction: by after the lactic acid bacteria GL-03 activation of seed selection, quantitatively be added to containing in the KENJI fermentation medium of 0.25% cholesterol and cultivate, the concentration of a cholesterol of every cultivation all will increase after 0.15%, five domestication cultivation, makes the content of cholesterol in culture medium reach 1mg/mL; Select well-grown lactic acid bacteria GL-03, containing in the MRS fluid nutrient medium of cholesterol 0.1mg/mL, measure the variation of its degrading rate of cholesterol before and after inducing and acclimating, therefrom filter out the larger bacterial strain of norcholesterol ability raising and form.4. the preparation method of the fermentation yogurt of norcholesterol as claimed in claim 2, is characterized in that the raw material milk described in processing step is recombined milk.
4. the preparation method of the fermentation yogurt of norcholesterol as claimed in claim 2, is characterized in that described processing step 3), be by 135 ℃ of the milk heating after homogeneous, carry out superhigh temperature 3-5s sterilizing, be then cooled to 43 ℃, inoculation.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048401A (en) * | 2017-05-03 | 2017-08-18 | 贵阳中医学院 | Hawthorn plant extraction liquid, fermented yoghourt and preparation method thereof |
| CN110384129A (en) * | 2019-08-16 | 2019-10-29 | 大连工业大学 | A kind of low cholesterol acidified milk and preparation method thereof |
-
2011
- 2011-10-19 CN CN201110317897.7A patent/CN103749680A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048401A (en) * | 2017-05-03 | 2017-08-18 | 贵阳中医学院 | Hawthorn plant extraction liquid, fermented yoghourt and preparation method thereof |
| CN110384129A (en) * | 2019-08-16 | 2019-10-29 | 大连工业大学 | A kind of low cholesterol acidified milk and preparation method thereof |
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Application publication date: 20140430 |