CN105707648A - Anti-fungus biological protection agent and application thereof - Google Patents
Anti-fungus biological protection agent and application thereof Download PDFInfo
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- CN105707648A CN105707648A CN201610064150.8A CN201610064150A CN105707648A CN 105707648 A CN105707648 A CN 105707648A CN 201610064150 A CN201610064150 A CN 201610064150A CN 105707648 A CN105707648 A CN 105707648A
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- bioprotective
- lactic acid
- suppressing
- acid bacteria
- mycopowder
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- 239000011814 protection agent Substances 0.000 title abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 52
- 241000894006 Bacteria Species 0.000 claims abstract description 45
- 239000004310 lactic acid Substances 0.000 claims abstract description 26
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 26
- 241000233866 Fungi Species 0.000 claims abstract description 21
- 235000013305 food Nutrition 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 8
- 230000000513 bioprotective effect Effects 0.000 claims description 34
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 239000002207 metabolite Substances 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 5
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 3
- 108010016626 Dipeptides Proteins 0.000 claims description 3
- 239000002671 adjuvant Substances 0.000 claims description 3
- 125000004122 cyclic group Chemical group 0.000 claims description 3
- 239000003910 polypeptide antibiotic agent Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 2
- 230000004060 metabolic process Effects 0.000 claims description 2
- 230000001629 suppression Effects 0.000 claims 1
- 239000000843 powder Substances 0.000 abstract description 5
- 235000021107 fermented food Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000001681 protective effect Effects 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 11
- 235000013336 milk Nutrition 0.000 description 11
- 239000008267 milk Substances 0.000 description 11
- 210000004080 milk Anatomy 0.000 description 11
- 241000220259 Raphanus Species 0.000 description 7
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 235000020185 raw untreated milk Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 235000015140 cultured milk Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 3
- 102000004407 Lactalbumin Human genes 0.000 description 3
- 108090000942 Lactalbumin Proteins 0.000 description 3
- 240000000851 Vaccinium corymbosum Species 0.000 description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 235000021014 blueberries Nutrition 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 230000003862 health status Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- AKXKFZDCRYJKTF-UHFFFAOYSA-N 3-Hydroxypropionaldehyde Chemical compound OCCC=O AKXKFZDCRYJKTF-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 201000002909 Aspergillosis Diseases 0.000 description 1
- 208000036641 Aspergillus infections Diseases 0.000 description 1
- 241000222178 Candida tropicalis Species 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 241000447437 Gerreidae Species 0.000 description 1
- 241000235649 Kluyveromyces Species 0.000 description 1
- 241000214517 Lactobacillus casei group Species 0.000 description 1
- 241000917009 Lactobacillus rhamnosus GG Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 241001443915 Sapromyces Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003042 antagnostic effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 1
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229940059406 lactobacillus rhamnosus gg Drugs 0.000 description 1
- 229920000126 latex Polymers 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- DUWWHGPELOTTOE-UHFFFAOYSA-N n-(5-chloro-2,4-dimethoxyphenyl)-3-oxobutanamide Chemical compound COC1=CC(OC)=C(NC(=O)CC(C)=O)C=C1Cl DUWWHGPELOTTOE-UHFFFAOYSA-N 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000027272 reproductive process Effects 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Abstract
The present invention relates to a biological protection agent and more particularly relates to an anti-fungus biological protection agent and an application thereof. The anti-fungus biological protection agent includes lactic acid bacterium powder with a mass fraction not lower than 80% and the balanced being accessory materials. The lactic acid bacterium powder contains ingredients which play a protective role for bacterium bodies. The anti-fungus biological protection agent can inhibit the growth of spoilage fungi in foods and maintain the shelf life of fermented foods.
Description
Technical field
The present invention relates to a kind of Bioprotective, particularly relate to a kind of Bioprotective suppressing fungus and application thereof.
Background technology
Food spoilage is one of principal element affecting food safety, along with the raising of Living consumption and Consciousness of food security, the demand of high-quality, health food limits the enforcement of the food enterprises use to chemical preservative and harsh production technology.
Yeast and mold is the key factor causing milk product, meat products, cereals and fruit and vegerable putrid and deteriorated, cause the change of its apparent condition, abnormal smells from the patient color and luster and nutritive value, affect the shelf life of food, not only can cause economic loss to operator, it is likely to and can threaten to the health of consumer, there is potential food safety hidden danger.Tradition suppress the Main Means of yeast and mold have include drying, lyophilization, low temperature, air conditioned storage, the physical method such as radiation and heat treatment or add chemical preservative; these methods there is also some shortcomings while having effect; the potential risk that product special flavour, the impact of mouthfeel and preservative abuse are existed by such as physical method; therefore; under the premise not affecting food quality; develop safe efficient, and can guarantee that the food protection agent of Food Shelf-life is the key solving problems.
Summary of the invention
For solving above-mentioned technical problem, it is an object of the invention to provide a kind of growth of rot fungi in food that can suppress, keep the Bioprotective suppressing fungus and the application thereof of the shelf life of fermented food.
First aspect present invention provide a kind of Bioprotective suppressing fungus, including mass fraction be not less than 80% lactic acid bacteria mycopowder and surplus be adjuvant；Containing the composition that thalline is played a protective role in lactic acid bacteria mycopowder.
It should be noted that, lactic acid bacteria is naturally occurring in various tradition latic acid-fermented food, not only harmless, and the health status of humans and animals can be improved, it is internationally recognized for GRAS biological preparation.Lactic acid bacteria with Ecological niche competition and nutrient competition, also can be formed various antagonistic metabolites and antibiotic substance etc. and suppress the growth and breeding of corruptibility microorganism and pathogenic bacterium in fermented food.Antibiotic substance produced by lactic acid bacteria, except including the acidic materials such as lactic acid, acetic acid, formic acid, propanoic acid, also includes hydrogen peroxide, biacetyl, reuterin, lactein, Cyclic dipeptides, antibacterial peptide etc. and can suppress fungus metabolite.
Further, described lactic acid bacteria mycopowder is viable bacteria mycopowder, and viable count is not less than 1*109CFU/g。
Heretofore described " viable bacteria " refers to by using the method for any mensuration viable bacteria known in the art to be determined as the antibacterial of viable bacteria.Described assay method such as can first with dyeing bacterial cell, then count, or the solution comprising tested bacteria can be diluted by a certain percentage, then bed board is cultivated, determine that the viable count in original solution is (referring to such as Microbiology Experiment study course (second edition) by the clump count formed after counting cultivation, Zhou Deqing, Higher Education Publishing House), or adopt test kit or the equipment of counting viable count known in the art.
In the present invention, unless defined, viable count is each meant when mentioning bacterium number.
Term " CFU (colony-forming units) " in the present invention refers to the clump count formed on culture medium such as agar plate.Such as, CFU can measure as follows: will containing germy solution dilution certain multiple, then diluent is such as dispersed on medium such as agar plate by cast or coating method by microbial single-cell one by one, after cultivating a period of time, the clump count that counting is formed, calculates the cfu number of original solution further according to extension rate.Extension rate can empirically determined according to those skilled in the art.Described medium can be adapted for tested microorganism growth and/or be easy to any medium or the culture medium that counting is observed, for instance agar etc..Macroscopic bacteria colony count is mainly counted by counting clump count.
Further, described lactic acid bacteria mycopowder includes the mycopowder of one or more of which in Lactobacillus plantarum, lactobacillus rhamnosus and Lactobacillus paracasei.
Wherein, Lactobacillus plantarum is the one of lactic acid bacteria, and optimum growth temperature is 30～35, anaerobism or amphimicrobian, and strain is straight or curved shaft-like, single, sometimes in pairs or become chain, optimum pH about 6.5, belongs to homofermentative lactic bacteria.With other lactic acid bacterias, this bacterium is distinctive in that the viable count of this bacterium compares high, substantial amounts of can produce acid, make the pH value in water stably not raise, and the acid mass-energy of its output degraded heavy metal；Owing to this bacterium is anaerobic bacteria (facultative aerobic), the energy distinctive lactobacillin of output in reproductive process, lactobacillin is the preservative of a kind of biotype.Lactobacillus rhamnosus GG (LactobacillusrhamnosusGG), it is be isolated from the intestinal of Healthy People by two American scientists the eighties in 20th century, have fast growth, acid producing ability is strong, bacteriostatic activity is high, improve immunity of organisms and the feature such as have no side effect, and is the ideal probiotic bacteria of a strain.Gram positive bacteria and gram negative bacteria are had obvious inhibitory action by Lactobacillus paracasei element, and antimicrobial spectrum is wide.Lactobacillus paracasei belongs to the lactobacillus casei group of Lactobacillus.Lactobacillus paracasei element is the antibacterial thermally-stabilised peptide of little molecule of a kind of one secreted by Lb.parcaseiHD1.7, it is possible to suppress putrefaction bacteria common in food.Temperature is had good toleration by Lactobacillus paracasei element, and after 121 DEG C process 30 minutes, the bacteriostasis rate of two kinds of indicator bacterias is still reached more than 78% by Lactobacillus paracasei element.
Further, the mass fraction of described Lactobacillus plantarum be 10～50%, the mass fraction of described lactobacillus rhamnosus be 10～50%, the mass fraction of described Lactobacillus paracasei be 10～50%.
Further, described lactic acid bacteria mycopowder includes the one or more of which in the culture of lactic acid bacteria, concentrate, lyophilized products, cell debris, metabolite.
Concrete, described metabolite includes the active component suppressing mycete and yeast produced by lactic acid bacteria own metabolism, and described active component includes lactic acid, Cyclic dipeptides, biacetyl, antibacterial peptide and lactein.
Second aspect present invention provides the aforementioned Bioprotective suppressing fungus, the application in acid food.This Bioprotective has inhibition for Sapromyces common in food and yeast, mainly includes but not limited to yeast and the mycetes such as rhizopus, aspergillosis such as saccharomyces cerevisiae, candida tropicalis, Han Shi yeast, kluyveromyces.
Further, described acid food includes yogurt, Pickles, fermented fruits and vegetables juice.
Third aspect present invention provides a kind of method improving the acid food shelf-life; the aforementioned Bioprotective suppressing fungus is added to the fermentation base material being inoculated with fermented bacterium; addition is 0.02 ‰-0.05 ‰; 42-44 DEG C of fermentation 4-6h; fermentation to acidity reaches 70 ° of more than T and terminates, at 2-6 DEG C of cold preservation 8h；Fermentation time is depending on fermented bacterium situation.
Owing to the use of Bioprotective does not change the production technology of fermentation milk, can add with fermented bacterium simultaneously, not affect local flavor and the structural state of fermentation milk, the rear acid impact of fermentation milk is less；It addition, the main component of Bioprotective belongs to probiotic bacteria, it is possible to play facilitation to regulating function of human body, maintain health status.
By such scheme, it is few that the present invention at least has the advantage that this Bioprotective has addition, does not substantially change existing product character, does not reduce product quality, less investment, effective, and disclosure satisfy that people are to needs natural, health food.
Described above is only the general introduction of technical solution of the present invention, in order to better understand the technological means of the present invention, and can be practiced according to the content of description, below with presently preferred embodiments of the present invention describe in detail as after.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.Following example are used for illustrating the present invention, but are not limited to the scope of the present invention.
Embodiment 1: suppress the Bioprotective of fungus
A preferred embodiment of the present invention provides a kind of Bioprotective suppressing fungus, is adjuvant including lactic acid bacteria mycopowder and surplus；Wherein, lactic acid bacteria mycopowder includes Lactobacillus plantarum, lactobacillus rhamnosus and Lactobacillus paracasei, and for the proportioning difference to some extent of different types of products characteristics lactic acid bacteria mycopowder, following table provides three kinds of biological protection agent prescriptions in different product:
1 three kinds of Bioprotective proportionings of table and feature explanation
Embodiment 2: a kind of flavored fermented milk
A, experimental group:
Composition of raw materials (mass percent): raw milk 75%-85%, white sugar 6%-8%, lactalbumin powder 5-10%, leaven 0.2-0.4 ‰, Bioprotective 1.
The Bioprotective suppressing fungus of the present invention is applied to a kind of flavored fermented milk, and its key step includes:
S1, material: being mixed with white sugar, lactalbumin powder by qualified for inspection and after clean breast processes raw milk, stirring is to fully dissolving, and material temperature controls at 60 DEG C.
S2, homogenizing sterilize: by previous step gained milk material through homogenizer homogenizing when 20Mpa, and through 95 DEG C, 300s high temperature, short time sterilizing.
S3, inoculation fermentation: milk material is cooled to 42-44 DEG C, inoculating starter, leaven contains streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus, adds Bioprotective, fermented 4-6h, and acidity is 75-80 ° of T, terminates fermentation.
S4, breakdown of emulsion fill and after-ripening: stirring breakdown of emulsion, adopt sterile equipment fill, be placed in 2-6 DEG C of cold room, the above after-ripening of cold preservation 8h.
B, matched group:
Composition of raw materials (mass percent): raw milk 75%-85%, white sugar 6%-8%, lactalbumin powder 5-10%, leaven 0.2-0.4 ‰.
A kind of flavored fermented milk of matched group of the present invention, its key step is basically identical with experimental group, and this is repeated no more by the present embodiment.
C, shelf-life are identified
Flavored fermented milk by the present embodiment experimental group Yu matched group, it is positioned in normal temperature environment (25 DEG C) simultaneously, with yeast for predominantly detecting index, detect the situation of change in two weeks, shown in result such as table 2 and table 3, compared with matched group, in experimental group, yeast is not bred, and maintains good quality and state.
The impact of table 2 a pair flavor fermentation milk-quality of Bioprotective
The impact of table 3 a pair Yoghourt state of Bioprotective
Embodiment 3: a kind of containing fruit jam fermentation milk
A, experimental group
Raw material (mass percent): raw milk 75%-85%, white sugar 6%-8%, blueberry jam 5-10%, leaven 0.2-0.4 ‰, Bioprotective 2 0.05 ‰.
Key step prepared by fruit jam fermentation milk is basically identical with embodiment 1, and this is repeated no more by the present embodiment；Its distinctive points is in that, after inoculation fermentation terminates, during stirring breakdown of emulsion, adds the blueberry jam after sterilized process, Homogeneous phase mixing.
B, matched group
Raw material (mass percent): raw milk 75%-85%, white sugar 6%-8%, blueberry jam 5-10%, leaven 0.2-0.4 ‰.
A kind of fruit jam fermentation milk of matched group of the present invention, its key step is basically identical with experimental group, and this is repeated no more by the present embodiment.
C, shelf-life are identified
By the fruit jam fermentation milk of the present embodiment experimental group Yu matched group, it is positioned in normal temperature environment (25 DEG C), with yeast for predominantly detecting index simultaneously, result is as shown in table 4, comparing with matched group, in two weeks, in experimental group, yeast is not bred, and maintains good quality and state.
Table 4 Bioprotective two is on the impact containing fruit jam fermentation milk quality
Embodiment 4: be applied to a kind of less salt pickled radish
A, experimental group
Raw material (mass percent): Radix Raphani 50-70%, pure water 20-30%, edible salt 8%-10%, Bulbus Allii 2%-3%, spice 0.2-0.5%, pickle starter 0.2-0.4 ‰, Bioprotective 3 0.05 ‰.
The Bioprotective suppressing fungus of the present invention is applied to a kind of less salt pickled radish, and its key step includes:
Wash clean and the Radix Raphani fully dried being cut into 4-5cm length, Radix Raphani fourth thick for 1cm, puts in the pickle jar of boiled water blanch, add cold water and other adjunct ingredient, fully dissolve, finally add pickle starter and Bioprotective, 25 DEG C ferment 3-5 days.Produced pickled radish can be placed the longer time at ambient temperature and keep good quality state.
B, matched group
Raw material (mass percent): Radix Raphani 50-70%, pure water 20-30%, edible salt 8%-10%, Bulbus Allii 2%-3%, spice 0.2-0.5%, pickle starter 0.2-0.4 ‰.
A kind of less salt pickled radish of matched group of the present invention, its key step is basically identical with experimental group, and this is repeated no more by the present embodiment.
Less salt pickled radish by the present embodiment experimental group Yu matched group; being positioned under room temperature condition in (25 DEG C) simultaneously, observe its rotten situation, result is as shown in table 5; comparing with matched group, Bioprotective three can effectively keep state and the mouthfeel of pickled radish.
Table 5 Bioprotective three impact on the less salt pickled radish shelf-life
The above is only the preferred embodiment of the present invention; it is not limited to the present invention; should be understood that; for those skilled in the art; under the premise without departing from the technology of the present invention principle; can also making some improvement and modification, these improve and modification also should be regarded as protection scope of the present invention.
Claims (9)
1. the Bioprotective suppressing fungus, it is characterised in that: include mass fraction be not less than 80% lactic acid bacteria mycopowder and surplus be adjuvant.
2. the Bioprotective suppressing fungus according to claim 1, it is characterised in that: described lactic acid bacteria mycopowder is viable bacteria mycopowder, and viable count is not less than 1*109CFU/g。
3. the Bioprotective suppressing fungus according to claim 1, it is characterised in that: described lactic acid bacteria mycopowder includes the mycopowder of one or more of which in Lactobacillus plantarum, lactobacillus rhamnosus and Lactobacillus paracasei.
4. the Bioprotective suppressing fungus according to claim 3, it is characterised in that: the mass fraction of described Lactobacillus plantarum is 10～50%, the mass fraction of described lactobacillus rhamnosus is 10～50%, the mass fraction of described Lactobacillus paracasei is 10～50%.
5. the Bioprotective suppressing fungus according to claim 1, it is characterised in that: described lactic acid bacteria mycopowder includes the one or more of which in the culture of lactic acid bacteria, concentrate, lyophilized products, cell debris, metabolite.
6. the Bioprotective suppressing fungus according to claim 5; it is characterized in that: described metabolite includes the active component suppressing mycete and yeast produced by lactic acid bacteria own metabolism, and described active component includes lactic acid, Cyclic dipeptides, biacetyl, antibacterial peptide and lactein.
7. the Bioprotective of the suppression fungus according to any one of claim 1 to 6 application in acid food.
8. application according to claim 7, it is characterised in that: described acid food includes yogurt, Pickles, fermented fruits and vegetables juice.
9. the method improving the acid food shelf-life; it is characterized in that: the Bioprotective suppressing fungus according to any one of claim 1 to 6 is added to the fermentation base material being inoculated with fermented bacterium; addition is 0.02 ‰-0.05 ‰; 42-44 DEG C of fermentation 4-6h; fermentation to acidity reaches 70 ° of more than T and terminates, at 2-6 DEG C of cold preservation 8h.
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