CN106234589A - A kind of preparation method of antioxidation probiotics fermention breast - Google Patents
A kind of preparation method of antioxidation probiotics fermention breast Download PDFInfo
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Abstract
The preparation method of a kind of antioxidation probiotics fermention breast, adds lactobacillus casei, Lactobacillus plantarum lyophilizing mycopowder a kind of or both mixture and Bu Ladi yeast lyophilizing mycopowder in skimmed milk；Non-oxidizability probiotics fermention breast prepared by the present invention not only remains the nutritional labeling in Ruzhong itself, and lactobacillus and the Bu Ladi yeast viable count in fermentation milk is high, and consumer takes in can realize its prebiotic function；The existence of cloth Lardy yeast can improve the survival rate of lactobacillus in fermentation milk and extend the shelf-life (extending to 4 weeks in three weeks from conventional) of fermentation milk, and Bu Ladi yeast has prevention and treats the diarrhoea that many reasons causes；Additionally, lactobacillus lactoalbumin hydrolysate obtain anti-oxidation peptide have defying age function and prevention due to body Oxidation cause such as a series of diseases such as senile dementias.
Description
Technical field
The invention belongs to field of food, relate to the preparation method of a kind of antioxidation probiotics fermention breast.
Background technology
Free radical has the strongest oxidisability, and Free Radical Level rising can cause a series of disease, the antioxygen of synthetic
Agent toxic and side effects is relatively strong, and therefore the research of the Natural antioxidant becomes focus instantly.
Biologically active peptide is the special protein fragments that a class can produce beneficial effect to body, the difference of its function
Main by determining with series amino acid whose composition.Under normal circumstances, the bioactive peptide in parent protein is its work that is beyond expression
Property.But bioactive peptide can be discharged by the processing method such as protein digestion, fermentable, thus show different
Function.Wherein, anti-oxidation peptide is exactly a kind of important biologically active peptide, and it is natural antioxidant, and safety non-toxic is secondary
Effect.
Lactoprotein is one of source of anti-oxidation peptide, at present conventional preparation method be acid and alkali hydrolysis method, enzymatic isolation method and
Fermentation method, in the majority with enzymatic isolation method at present.Probiotic bacteria refers to take in sufficient amount and host produces micro-life of the work of beneficial effect
Thing.Probiotic bacteria is when Ruzhong grows, and it can utilize self hydrolysis system by Ruzhong proteolysis for having various biological activity
Peptide, such as anti-oxidation peptide, can obtain hence with the probiotics fermention with this ability have non-oxidizability and probiotic bacteria this
The milk product of the health-care effect of body, but the research of this respect is few at present.
Summary of the invention
It is an object of the invention to provide a kind of based on probiotics fermention Lac caprae seu ovis or Lac Bovis seu Bubali obtain containing anti-oxidation peptide prebiotic
The preparation method of bacterium fermentation milk.
To achieve these goals, the present invention uses below scheme:
1) by purified for fresh milk rear defat, it is thus achieved that skimmed milk；
2) in every liter of skimmed milk, add the lactobacillus casei of 0.1-0.5g, the one or two of Lactobacillus plantarum lyophilizing mycopowder
The mixture of person and the Bu Ladi yeast lyophilizing mycopowder of 0.2-1.0g, in the 35-40 DEG C of 8-12h that ferments after stirring, it is thus achieved that
Antioxidation probiotics fermention breast.
Described lactobacillus casei or Lactobacillus plantarum freeze-dried vaccine powder, preparation method thereof are as follows: the cheese milk preserved by lyophilizing pipe
Bacillus or Lactobacillus plantarum activate in MRS meat soup, and microscopy, accessed and fill lactobacillus casei or plant after activating 3 times
In the fermentation tank of the fermentation medium of lactobacillus lyophilizing mycopowder, after cultivating 18h at 37 DEG C, it is centrifuged to obtain lactobacillus casei or plant breast
Bacillus bacterium mud, adds 5g Tribulus terrestris polysaccharide, 40g skimmed milk powder, 5g proline, 6g trehalose and 44ml phosphoric acid by every 100g bacterium mud and delays
Rush after liquid mixes in-40 DEG C of pre-freeze 4h, then carry out lyophilization 20-24h acquisition lactobacillus casei or Lactobacillus plantarum freeze-dried vaccine
Powder.
The preparation method of the fermentation medium of described lactobacillus casei or Lactobacillus plantarum lyophilizing mycopowder is as follows: remove miscellaneous
Fructus Tribuli after matter soaks 30min by the mass ratio of 1:14, then boils with big fire, makes it keep boiling with slow fire after boiling
Cross 400 mesh sieves after 30min, regulate pH to 6.8 with the NaOH of 1mol/L after cooling, make again after extracting solution is put into refrigerator cold-storage
It is centrifuged 15min with the high speed centrifuge of 8500r/min and removes precipitation, supernatant is added deionized water and makes the matter of Fructus Tribuli and water
Amount ratio obtains Fructus Tribuli extract for 1:10, by adding the lactose of 8g, the oligomeric galactose of 3g, the albumen of 2g in every liter of Fructus Tribuli extract
The tween 80 of peptone and 1g obtains fermentation medium in 121 DEG C of sterilizings after stirring.
Described centrifuging temperature is 10 DEG C, and rotating speed is 7000 turns/min, and centrifugation time is 10min.
Described lactobacillus casei viable count is 1.0 × 1011-2.0×1011Cfu/g, Lactobacillus plantarum viable count is 1.2
×1011-1.9×1011cfu/g。
Described Bu Ladi yeast lyophilizing mycopowder preparation is as follows: activated through YPD culture medium by Bu Ladi yeast lyophilizing mycopowder
After three times, inoculate with the volume ratio of 2% in the fermentation medium of Bu Ladi yeast lyophilizing mycopowder and cultivate 36h in 37 DEG C, centrifugal
Obtain bacterium mud, in bacterium mud add the lactose of bacterium shale amount 21.22%, the trehalose of 22%, the sodium glutamate of 4.00%,
The phosphate buffer of 120% and the skimmed milk of 30%, obtaining viable count through 24h lyophilization is 1.0-3.5 × 1010CFU/g's
Cloth Lardy yeast lyophilizing mycopowder.
The fermentation medium of described Bu Ladi yeast lyophilizing mycopowder by mass percentage containing 0.87% peptone, 1.04%
Carnis Bovis seu Bubali cream, 0.57% calf serum, 0.53% sodium citrate, 4% glucose and 0.05% calcium chloride.
Described antioxidation probiotics fermention Ruzhong living preparation of lactobacillus number is 3.0 × 108-1.0×109Cfu/mL, Bu Ladi
Yeast viable count is 0.4-1.0 × 108CFU/mL。
The DPPH free radical scavenging activity of described antioxidation probiotics fermention breast is 62%-81%, and superoxide anion is removed
Rate is 35%-56%, and chelates ferric ions ability is 78%-95%.
Non-oxidizability probiotics fermention breast prepared by the present invention not only remains the nutritional labeling in Ruzhong itself, and ferments
The lactobacillus in Ruzhong and Bu Ladi yeast viable count are high, and consumer takes in can realize its prebiotic function, Bu Ladi yeast
Existence can improve the survival rate of lactobacillus in fermentation milk and extend shelf-life of fermentation milk and (within three weeks, extend to 4 from conventional
Week), and Bu Ladi yeast has prevention and the treatment diarrhoea that causes of many reasons, additionally, what lactobacillus lactoalbumin hydrolysate obtained
Anti-oxidation peptide have defying age function and prevention due to body Oxidation cause such as a series of diseases such as senile dementias.
Detailed description of the invention
Below in conjunction with concrete example, the present invention is further detailed.
Embodiment 1:
1) by fresh milk (fresh milk or fresh sheep milk) purified rear defat, it is thus achieved that skimmed milk；
2) in every liter of skimmed milk, add the lactobacillus casei lyophilizing mycopowder of 0.1g and the Bu Ladi yeast lyophilizing of 0.3g
Mycopowder, in 37 DEG C of 10h that ferment after stirring, it is thus achieved that living preparation of lactobacillus number is 3.8 × 108Cfu/mL, Bu Ladi yeast is lived
Bacterium number is 0.6 × 108CFU/mL, DPPH free radical scavenging activity is 68%, and superoxide anion clearance rate is 41%, chelates ferric ions
Ability is the antioxidation probiotics fermention breast of 82%.
Embodiment 2:
1) by fresh milk (fresh milk or fresh sheep milk) purified rear defat, it is thus achieved that skimmed milk；
2) add in every liter of skimmed milk the lactobacillus casei lyophilizing mycopowder of 0.1g, 0.1g Lactobacillus plantarum lyophilizing mycopowder and
The Bu Ladi yeast lyophilizing mycopowder of 0.5g, in 37 DEG C of 12h that ferment after stirring, it is thus achieved that and living preparation of lactobacillus number is 1.0 ×
109Cfu/mL, Bu Ladi yeast viable count is 0.8 × 108CFU/mL, DPPH free radical scavenging activity is 73%, superoxide anion
Clearance rate is 45%, and chelates ferric ions ability is the antioxidation probiotics fermention breast of 78%.
Embodiment 3:
1) by fresh milk (fresh milk or fresh sheep milk) purified rear defat, it is thus achieved that skimmed milk；
2) in every liter of skimmed milk, add the lactobacillus casei lyophilizing mycopowder of 0.3g and the Bu Ladi yeast lyophilizing of 0.2g
Mycopowder, in 38 DEG C of 12h that ferment after stirring, it is thus achieved that living preparation of lactobacillus number is 5.2 × 108Cfu/mL, Bu Ladi yeast is lived
Bacterium number is 0.45 × 108CFU/mL, DPPH free radical scavenging activity is 68%, and superoxide anion clearance rate is 41%, chelated iron from
Sub-ability is the antioxidation probiotics fermention breast of 83%.
Embodiment 4:
1) by fresh milk (fresh milk or fresh sheep milk) purified rear defat, it is thus achieved that skimmed milk；
2) in every liter of skimmed milk, add the lactobacillus casei lyophilizing mycopowder of 0.4g and the Bu Ladi yeast lyophilizing of 0.8g
Mycopowder, in 35 DEG C of 8h that ferment after stirring, it is thus achieved that living preparation of lactobacillus number is 3.0 × 108Cfu/mL, Bu Ladi yeast viable bacteria
Number is 0.4 × 108CFU/mL, DPPH free radical scavenging activity is 62%, and superoxide anion clearance rate is 35%, chelates ferric ions energy
Power is the antioxidation probiotics fermention breast of 90%.
Embodiment 5:
1) by fresh milk (fresh milk or fresh sheep milk) purified rear defat, it is thus achieved that skimmed milk；
2) in every liter of skimmed milk, 0.5g Lactobacillus plantarum lyophilizing mycopowder and the Bu Ladi yeast freeze-dried vaccine of 1.0g are added
Powder, in 40 DEG C of 11h that ferment after stirring, it is thus achieved that living preparation of lactobacillus number is 3.8 × 108cfu/mL、1.0×109cfu/mL、5.2
×108cfu/mL、7.0×108, Bu Ladi yeast viable count is 1.0 × 108CFU/mL, DPPH free radical scavenging activity is
81%, superoxide anion clearance rate is 56%, and chelates ferric ions ability is the antioxidation probiotics fermention breast of 95%.
Lactobacillus casei or the Lactobacillus plantarum freeze-dried vaccine powder, preparation method thereof of above example are as follows: preserved by lyophilizing pipe
Lactobacillus casei or Lactobacillus plantarum activate in MRS meat soup, and microscopy, accessed and fill lactobacillus casei after activating 3 times
Or in the fermentation tank of the fermentation medium of Lactobacillus plantarum lyophilizing mycopowder, cultivate after 18h at 37 DEG C, 10 DEG C with rotating speed for 7000
Turn/min is centrifuged 10min and obtains lactobacillus casei or Lactobacillus plantarum bacterium mud, adds 5g Tribulus terrestris polysaccharide by every 100g bacterium mud, 40g takes off
In-40 DEG C of pre-freeze 4h after fat milk powder, 5g proline, 6g trehalose and the mixing of 44ml phosphate buffer, then carry out lyophilization 20-
It is 1.0 × 10 that 24h obtains viable count11-2.0×1011The lactobacillus casei of cfu/g, viable count is 1.2 × 1011-1.9×
1011The Lactobacillus plantarum of cfu/g.
The preparation method of the fermentation medium of lactobacillus casei or Lactobacillus plantarum lyophilizing mycopowder is as follows: after removing impurity
Fructus Tribuli soaks 30min by the mass ratio of 1:14, then boils with big fire, makes it keep the 30min that seethes with excitement with slow fire after boiling
Rear mistake 400 mesh sieve, regulates pH to 6.8 with the NaOH of 1mol/L after cooling, re-uses after extracting solution is put into refrigerator cold-storage
The high speed centrifuge of 8500r/min is centrifuged 15min and removes precipitation, adds deionized water and make the quality of Fructus Tribuli and water in supernatant
Ratio obtains Fructus Tribuli extract for 1:10, by adding the lactose of 8g, the oligomeric galactose of 3g, the peptone of 2g in every liter of Fructus Tribuli extract
Fermentation medium is obtained in 121 DEG C of sterilizings after stirring with the tween 80 of 1g.
The preparation of cloth Lardy yeast lyophilizing mycopowder is as follows: by Bu Ladi yeast lyophilizing mycopowder after YPD culture medium activates three times,
Inoculate with the volume ratio of 2% in the fermentation medium of Bu Ladi yeast lyophilizing mycopowder and cultivate 36h, centrifugal acquisition bacterium in 37 DEG C
Mud, adds the lactose of bacterium shale amount 21.22%, the trehalose of 22%, the sodium glutamate of 4.00%, the phosphorus of 120% in bacterium mud
Acid buffer and the skimmed milk of 30%, obtaining viable count through 24h lyophilization is 1.0-3.5 × 1010The Bu Ladi yeast of CFU/g
Lyophilizing mycopowder.
The fermentation medium of cloth Lardy yeast lyophilizing mycopowder is by mass percentage containing 0.87% peptone, 1.04% beef
Cream, 0.57% calf serum, 0.53% sodium citrate, 4% glucose and 0.05% calcium chloride.
Claims (9)
1. the preparation method of an antioxidation probiotics fermention breast, it is characterised in that: comprise the following steps:
1) by purified for fresh milk rear defat, it is thus achieved that skimmed milk；
2) add in every liter of skimmed milk the lactobacillus casei of 0.1-0.5g, Lactobacillus plantarum lyophilizing mycopowder a kind of or both
The Bu Ladi yeast lyophilizing mycopowder of mixture and 0.2-1.0g, in the 35-40 DEG C of 8-12h that ferments after stirring, it is thus achieved that antioxygen
Change probiotics fermention breast.
The preparation method of antioxidation probiotics fermention the most according to claim 1 breast, it is characterised in that: described cheese milk
Bacillus or Lactobacillus plantarum freeze-dried vaccine powder, preparation method thereof are as follows: the lactobacillus casei or the Lactobacillus plantarum that are preserved by lyophilizing pipe exist
MRS meat soup activates, and microscopy, accessed after activate 3 times fill lactobacillus casei or Lactobacillus plantarum lyophilizing mycopowder
In the fermentation tank of ferment culture medium, after cultivating 18h at 37 DEG C, it is centrifuged to obtain lactobacillus casei or Lactobacillus plantarum bacterium mud, by every 100g bacterium
Mud is pre-in-40 DEG C after adding 5g Tribulus terrestris polysaccharide, 40g skimmed milk powder, 5g proline, 6g trehalose and the mixing of 44ml phosphate buffer
Freeze 4h, then carry out lyophilization 20-24h acquisition lactobacillus casei or Lactobacillus plantarum lyophilizing mycopowder.
The preparation method of antioxidation probiotics fermention the most according to claim 2 breast, it is characterised in that: described cheese milk
The preparation method of the fermentation medium of bacillus or Lactobacillus plantarum lyophilizing mycopowder is as follows: remove the Fructus Tribuli after impurity by the matter of 1:14
Amount ratio soaks 30min, then boils with big fire, makes it cross 400 mesh sieves after keeping boiling 30min with slow fire, treat after boiling
Regulate pH to 6.8 with the NaOH of 1mol/L after cooling, re-use after extracting solution is put into refrigerator cold-storage the high speed of 8500r/min from
Scheming is centrifuged 15min and removes precipitation, adds deionized water and make the mass ratio of Fructus Tribuli and water be that 1:10 obtains Fructus Tribuli and carries in supernatant
Take liquid, stir by the tween 80 adding the lactose of 8g, the oligomeric galactose of 3g, the peptone of 2g and 1g in every liter of Fructus Tribuli extract
Fermentation medium is obtained in 121 DEG C of sterilizings after mixing uniformly.
The preparation method of antioxidation probiotics fermention the most according to claim 2 breast, it is characterised in that: described centrifugal temperature
Degree is 10 DEG C, and rotating speed is 7000 turns/min, and centrifugation time is 10min.
The preparation method of antioxidation probiotics fermention the most according to claim 2 breast, it is characterised in that: described cheese milk
Bacillus viable count is 1.0 × 1011-2.0×1011Cfu/g, Lactobacillus plantarum viable count is 1.2 × 1011-1.9×1011cfu/g。
The preparation method of antioxidation probiotics fermention the most according to claim 1 breast, it is characterised in that: described Bu Ladi
The preparation of yeast lyophilizing mycopowder is as follows: by Bu Ladi yeast lyophilizing mycopowder after YPD culture medium activates three times, with the volume ratio of 2%
Inoculate in the fermentation medium of Bu Ladi yeast lyophilizing mycopowder and cultivate 36h, centrifugal acquisition bacterium mud in 37 DEG C, add in bacterium mud
The lactose of bacterium shale amount 21.22%, the trehalose of 22%, the sodium glutamate of 4.00%, the phosphate buffer of 120% and 30%
Skimmed milk, obtaining viable count through 24h lyophilization is 1.0-3.5 × 1010The Bu Ladi yeast lyophilizing mycopowder of CFU/g.
The preparation method of antioxidation probiotics fermention the most according to claim 6 breast, it is characterised in that: described Bu Ladi
The fermentation medium of yeast lyophilizing mycopowder is by mass percentage containing 0.87% peptone, 1.04% Carnis Bovis seu Bubali cream, 0.57% calf blood
Clearly, 0.53% sodium citrate, 4% glucose and 0.05% calcium chloride.
The preparation method of antioxidation probiotics fermention the most according to claim 1 breast, it is characterised in that: described antioxidation
Probiotics fermention Ruzhong living preparation of lactobacillus number is 3.0 × 108-1.0×109Cfu/mL, Bu Ladi yeast viable count is 0.4-
1.0×108CFU/mL。
The preparation method of antioxidation probiotics fermention the most according to claim 1 breast, it is characterised in that: described antioxidation
The DPPH free radical scavenging activity of probiotics fermention breast is 62%-81%, and superoxide anion clearance rate is 35%-56%, chelated iron
Ion energy is 78%-95%.
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Cited By (10)
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| CN107889888A (en) * | 2017-10-17 | 2018-04-10 | 陕西科技大学 | It is a kind of to be spray-dried the method for preparing anti-oxidant probiotics goat milk powder |
| CN108013261A (en) * | 2017-12-30 | 2018-05-11 | 陕西石羊农业科技股份有限公司 | One breeder probiotics feed and preparation method thereof |
| CN108244337A (en) * | 2017-12-30 | 2018-07-06 | 陕西石羊农业科技股份有限公司 | One boar probiotics feed and preparation method thereof |
| CN109393043A (en) * | 2018-12-28 | 2019-03-01 | 陕西科技大学 | A kind of fermented type probiotic formulation goat milk powder and preparation method thereof |
| CN109527098A (en) * | 2018-12-28 | 2019-03-29 | 陕西科技大学 | A kind of lactic acid bacteria formula goat milk powder and preparation method thereof |
| CN109527096A (en) * | 2018-12-28 | 2019-03-29 | 陕西科技大学 | A kind of probiotic formulation goat milk powder and preparation method thereof |
| CN109527097A (en) * | 2018-12-28 | 2019-03-29 | 陕西科技大学 | A kind of lactic acid bacteria goat milk tablet and preparation method thereof |
| CN112618691A (en) * | 2021-01-11 | 2021-04-09 | 益倍(武汉)健康科技有限公司 | Traditional Chinese medicine composition with qi and blood tonifying effect and preparation method and application thereof |
| CN114097880A (en) * | 2021-12-03 | 2022-03-01 | 光明乳业股份有限公司 | Additive-free probiotic fermented milk containing saccharomyces boulardii and preparation method thereof |
| CN115119883A (en) * | 2022-06-09 | 2022-09-30 | 陕西科技大学 | Functional probiotic goat milk and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108013261A (en) * | 2017-12-30 | 2018-05-11 | 陕西石羊农业科技股份有限公司 | One breeder probiotics feed and preparation method thereof |
| CN108244337A (en) * | 2017-12-30 | 2018-07-06 | 陕西石羊农业科技股份有限公司 | One boar probiotics feed and preparation method thereof |
| CN109393043A (en) * | 2018-12-28 | 2019-03-01 | 陕西科技大学 | A kind of fermented type probiotic formulation goat milk powder and preparation method thereof |
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| CN109527096A (en) * | 2018-12-28 | 2019-03-29 | 陕西科技大学 | A kind of probiotic formulation goat milk powder and preparation method thereof |
| CN109527097A (en) * | 2018-12-28 | 2019-03-29 | 陕西科技大学 | A kind of lactic acid bacteria goat milk tablet and preparation method thereof |
| CN112618691A (en) * | 2021-01-11 | 2021-04-09 | 益倍(武汉)健康科技有限公司 | Traditional Chinese medicine composition with qi and blood tonifying effect and preparation method and application thereof |
| CN114097880A (en) * | 2021-12-03 | 2022-03-01 | 光明乳业股份有限公司 | Additive-free probiotic fermented milk containing saccharomyces boulardii and preparation method thereof |
| CN115119883A (en) * | 2022-06-09 | 2022-09-30 | 陕西科技大学 | Functional probiotic goat milk and preparation method thereof |
| CN115119883B (en) * | 2022-06-09 | 2023-10-31 | 陕西秦龙乳业集团有限公司 | Functional probiotic goat milk and preparation method thereof |
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