CN107723233B

CN107723233B - Equipment and method for producing lactein

Info

Publication number: CN107723233B
Application number: CN201711186907.1A
Authority: CN
Inventors: 郑熙亭; 田鲁江; 吴国民; 范景美; 马东玉; 沙洪鑫; 蔡宏娟; 张丽萍; 张晓梅
Original assignee: Hulunbeier Kangyi Pharmaceutical Co ltd
Current assignee: Hulunbeier Kangyi Pharmaceutical Co ltd
Priority date: 2017-11-23
Filing date: 2017-11-23
Publication date: 2021-03-02
Anticipated expiration: 2037-11-23
Also published as: CN107723233A

Abstract

The equipment comprises a concentrated milk preparation device, a strain activation and amplification culture device, a fermentation device and a spray drying device, wherein the concentrated milk preparation device, the strain amplification culture device and the spray drying device are all connected with the fermentation device through pipelines. The method comprises the steps of preparation of a concentrated milk culture medium, activation and amplification culture of strains and fermentation. The method has the advantages of advanced production equipment and simple process flow, can save production cost, improve production efficiency, shorten production period, can form large-scale continuous production, and is suitable for mass production of the lactein by enterprises.

Description

Equipment and method for producing lactein

Technical Field

The invention belongs to the field of biological pharmacy, and particularly relates to equipment and a method for producing lactein.

Background

At present, most of domestic medicines for treating gastrointestinal diseases (enteritis and gastritis), dyspepsia, dysentery and other diseases are synthetic chemical medicines, and have certain toxic and side effects. And the mixed administration of a plurality of medicines can generate toxic substances to damage the health of human bodies. The synthetic chemicals cannot be taken daily for a long time as medicines for daily conditioning, maintaining the functions of the intestines and stomach and preventing gastrointestinal diseases.

The lactobacillin is a product of fermentation and metabolism of lactobacillus acidophilus in skim milk, belongs to a pure natural medicine, does not contain any chemical component, and has the functions of helping digestion and treating diseases such as gastrointestinal disorder, enteritis, gastritis, dyspepsia, dysentery and the like. And can be mixed with other medicines for use without affecting the treatment of diseases and generating toxic substances to harm human health. The lactein can be used for regulating gastrointestinal function and preventing gastrointestinal diseases, is suitable for people of all ages, and has no toxic or side effect.

Most of the traditional digestive veterinary medicines are chemical compositions, and after the animals eat the traditional digestive veterinary medicines, part of chemical compositions can remain in the bodies of the animals or exist in products of the animals. For example: the residue of chemical components of the veterinary drugs can be found in products such as milk, beef and the like of dairy cows eating traditional digestive veterinary drugs, and the products can cause harm to the health of human bodies when people eat the products. The veterinary drug prepared by taking the lactein as the raw material is prepared from pure nature, has no chemical components, does not leave any chemical components in animal bodies and products, and does not cause harm to human health when being eaten by people.

At present, in order to make livestock grow quickly, a large amount of hormone additives are added into most of the feed to achieve the aim. The products of such livestock can be harmful to human health after being eaten by humans. The lactobacillus can help digestion by being added into the feed, so that the livestock can grow quickly without any side effect, and the product does not harm the health of human beings when being eaten by the human beings.

At present, no advanced mature lactein preparation process is available in China, the large-scale production is complicated, and the finished product production quantity of enterprises is small.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides equipment and a method for producing lactein.

In one aspect, the present invention provides an apparatus for producing lactein, comprising a concentrated milk preparation unit, a strain activation and amplification culture unit, a fermentation unit, and a spray drying unit, wherein the concentrated milk preparation unit, the strain activation and amplification culture unit, and the spray drying unit are all connected to the fermentation unit via pipes,

the concentrated milk preparation device comprises a pipeline filter, an electronic scale, a milk receiving tank, a pre-sterilization plate type heat exchanger, a milk storage tank, a pretreatment plate type heat exchanger, an automatic separator, a temporary skim milk storage tank, a high-temperature sterilization unit and an automatic double-effect falling film evaporator which are sequentially connected through pipelines;

the strain activation and amplification culture device comprises a glass vessel, a stainless steel vessel and a multi-stage culture tank connected through a pipeline, wherein culture solution of the glass vessel and the stainless steel vessel is placed in an independent full-automatic control constant-temperature culture chamber; the multi-stage culture tank is a stainless steel tank and is provided with an independent automatic temperature control device and a stirring device;

the fermentation device is a stainless steel tank and is provided with an independent automatic temperature control device and a stirring device;

the spray drying device comprises an automatic control operation unit, and a spray drying tower, a two-section cooling bed and a vibrating screen which are sequentially connected. Wherein the spray drying tower is provided with an air inlet and exhaust automatic temperature control device, and the liquid fermented milk passes through the spray drying device to finally form a powdery lactein product.

On the other hand, the invention also provides a method for producing the lactein, which comprises a concentrated milk culture medium preparation step, a strain activation and amplification culture step and a fermentation step, wherein the concentrated milk culture medium preparation step comprises preheating raw milk, then carrying out centrifugal treatment to obtain skim milk, and then sending the skim milk into a double-effect evaporator for concentration to obtain concentrated milk; the strain activation and expansion culture step comprises carrying out multi-generation activation culture and multi-generation expansion culture on the lactobacillus strain to obtain a working leavening agent; the fermentation step comprises inoculating a working starter to the concentrated milk for fermentation; the multi-generation activation culture comprises inoculating freeze-dried lactobacillus strains into an activation culture medium, then carrying out constant-temperature culture until culture solution is solidified to obtain first-generation lactobacillus strains, and then continuously carrying out multi-generation activation culture to obtain activated multi-generation lactobacillus strains. The multi-generation enlarged culture comprises inoculating the activated multi-generation lactobacillus strain into an enlarged culture medium to carry out multi-generation enlarged culture to obtain the working leavening agent.

Preferably, the lactic acid bacterium is lactobacillus acidophilus, preferably lactobacillus acidophilus with the deposit number CICC 22162. Preferably, the raw milk is filtered, weighed and pre-sterilized before centrifugation, and the pre-sterilization temperature is 50-70 ℃.

Preferably, the skim milk obtained after the centrifugation of the raw milk is subjected to high-temperature instantaneous sterilization treatment, wherein the sterilization temperature is 120-140 ℃.

Preferably, the multi-generation activation culture and the multi-generation expansion culture are both cultured for 3 generations.

Preferably, the activation medium for the first generation activation culture and the second generation activation culture is a powder-free solution made by dissolving powder-free from anti-degreasing in purified water.

Preferably, the concentration of the non-degreased powder solution is 1.02-1.08Be (Baume degree).

Preferably, the temperature of the activation culture step is 38-45 ℃, preferably 41 +/-1 ℃, and the culture time is preferably 6-8 hours.

Preferably, the activation medium for the third generation activation culture and the multi-generation expansion culture is the concentrated milk.

Preferably, the temperature of the step of the scale-up culture is 38-45 ℃, preferably 41. + -. 1 ℃ and the culture time is preferably 5-7 hours.

Preferably, the volume ratio of the strain to the culture medium in the amplification culture is 1:10-1: 20.

Preferably, the working starter has an acidity above 120 ° T.

Preferably, the weight ratio of working starter to milk concentrate in the fermentation step is from 1:8 to 1: 14.

Preferably, the fermentation temperature is 39-45 ℃, the fermentation time is preferably 15-25 hours, and the fermentation is completed when the acidity of the fermentation liquid reaches over 320 DEG T.

Preferably, spray drying is carried out after the fermentation is finished, and in the spray drying process, the air inlet temperature is automatically controlled to be between 140 ℃ and 185 ℃, and the air outlet temperature is automatically controlled to be between 68 ℃ and 78 ℃.

Compared with the prior art, the invention has the following beneficial effects:

(1) advanced production equipment and facilities are utilized, the detailed process flow is simple, the production cost is saved, the production efficiency is improved, the production period is shortened, large-scale continuous production can be formed, and the method is suitable for mass production of the lactein by enterprises;

(2) by improving the preparation process of the concentrated milk, the freshness of raw milk can be ensured, the growth of raw milk microorganisms can be controlled, the storage time of the raw milk is prolonged, the produced skim milk is in an aseptic state after high-temperature instantaneous sterilization, and the prepared aseptic concentrated milk culture medium can ensure the culture and fermentation of strains;

(3) by improving the strain expanding culture process, the whole production period can be effectively shortened, the production continuity is kept, the production time and the production cost are saved, the production energy consumption is reduced, and the final profit is improved.

Drawings

FIG. 1 is a schematic diagram of an apparatus for producing lactein in one embodiment of the present invention;

FIG. 2 is a process flow diagram and compartmentalization of the production of lactein in one embodiment of the present invention.

Description of reference numerals:

1-a pipeline filter; 2-a suspended electronic scale; 3-a milk receiving tank; 4-a pre-sterilized plate heat exchanger; 5-milk storage tank; 6-pretreatment of the plate heat exchanger; 7-automatic separator; 8-skimmed milk temporary storage tank; 9-straight tube type high-temperature sterilization unit; 10-double effect falling film evaporator; 11-glass and stainless steel vessels; 12-culture tank; 13-a fermentation unit; 14-a spray drying tower; 15-cooling the bed; 16-a vibrating screen; 17-a pulverizer; 18-packaging device.

Detailed Description

In order that the objects, technical solutions and advantages of the present invention will become more apparent, the present invention will be further described in detail with reference to the accompanying drawings in conjunction with the following specific embodiments.

As shown in FIG. 1, the apparatus for producing lactein according to the present invention comprises a concentrated milk preparing apparatus, a bacteria activating and enlarging culture apparatus, a fermentation apparatus and a spray drying apparatus, wherein the concentrated milk preparing apparatus, the bacteria activating and enlarging culture apparatus and the spray drying apparatus are connected to the fermentation apparatus through pipes.

The concentrated milk preparation device comprises a 40-mesh pipeline filter 1, a suspension type electronic scale 2, a stainless steel milk receiving groove 3, a pre-sterilization plate type heat exchanger 4, a double-layer automatic temperature control stainless steel milk storage tank 5, a pretreatment plate type heat exchanger 6, an automatic separator 7, a stainless steel skim milk temporary storage tank 8, a full-automatic straight pipe type high-temperature sterilization unit 9 and an automatic double-effect falling film evaporator 10 which are sequentially connected through pipelines.

The strain activation and expansion culture device comprises glassware, stainless steel utensils 11 and multistage culture tanks 12 which are connected through pipelines, wherein culture solution of the glassware and the stainless steel utensils is placed in an independent full-automatic control constant-temperature culture chamber; the multi-stage culture tank is a stainless steel tank and is provided with an independent automatic temperature control device, a stirring device and the like.

The fermentation device 13 is a stainless steel tank, and is provided with an independent automatic temperature control device, a stirring device and the like.

The spray drying device comprises an automatic control operation unit, a spray drying tower 14, a two-section type cooling bed 15 and an 80-mesh rotary oscillating screen 16. Wherein the spray drying tower is provided with an air inlet and exhaust automatic temperature control device, and the liquid fermented milk passes through the spray drying device to finally form a powdery lactein product. The material that cannot pass through the shaker 16 is pulverized by the pulverizer 17.

The apparatus of the present invention further comprises a forming device connected to the spray drying device. Different molding devices may be selected depending on the dosage form of the final product, such as tablets, granules, powders, solutions, etc.

The apparatus of the present invention further comprises a packaging device 18, which is preferably an automatic packaging machine.

The method for producing the lactein comprises the steps of preparing concentrated milk, expanding and culturing strains, fermenting and spray drying.

The concentrated milk preparation step is to prepare a culture medium suitable for culturing lactobacillus acidophilus strains by separating (degreasing) raw milk, instantly sterilizing the skim milk at high temperature, concentrating and the like, wherein the raw milk comprises cow milk, goat milk and the like.

When raw milk is separated, centrifugation and the like can be adopted. The rotation number of the centrifugation is preferably between 1200 and 1800 rpm, the centrifugation time is between 3 and 5s, and the fat content of the skim milk after separation is less than 0.5 percent. Preferably, the raw milk may be preheated before separation, the preheating may be by means of heat exchanger heating or the like (e.g. plate heat exchanger), and the preheating temperature may be between 30-50 ℃.

The skim milk obtained by separation also needs to be sterilized, the sterilization treatment adopts a high-temperature instantaneous sterilization mode, the sterilization temperature is controlled between 120 ℃ and 140 ℃, and the sterilization time is between 3 s and 4 s.

Concentrating the separated skim milk, wherein the concentration treatment can preferably adopt a double-effect evaporator, the temperature of the single-effect evaporator is 65-80 ℃, the temperature of the double-effect evaporator is 45-60 ℃, the vacuum degree is above 0.075MPa, and the sterilization temperature is 85-95 ℃. Preferably, the final specific gravity of the milk concentrate is controlled to Be between 1.05 and 1.10Be (Baume degrees).

Preferably, the raw milk can be filtered before being separated, and the adopted filter can be a pipeline filter (40 meshes-80 meshes). And after filtering, checking the weight of the raw milk to determine the weight of the raw milk.

Preferably, the raw milk can be pre-sterilized before being separated, the pre-sterilization treatment can be performed by heating with a heat exchanger or the like (such as a plate heat exchanger), the pre-sterilization temperature is controlled to be between 50 and 70 ℃, and the pre-sterilization time is controlled to be between 3 and 5 seconds.

In the previous production process, skim milk is prepared only through a single ultra-high temperature sterilization process, the skim milk cannot reach a completely sterile state, microorganisms in the skim milk can continue to grow in the later production process to form a concentrated milk culture medium with mixed bacteria, and in the culture and fermentation processes of lactobacillus acidophilus, the mixed bacteria can inhibit the growth of the lactobacillus acidophilus and produce the lactobacillin, so that the acidity of a lactobacillin product is reduced, the microorganism indexes are unqualified and the like.

The raw milk microorganism index used in the invention is in the range (between 150-. The skim milk is formed by separating the pre-sterilized raw milk, and then the raw milk is subjected to high-temperature instantaneous sterilization, so that the sterilized skim milk can be in an aseptic state completely, microorganisms of the skim milk can not grow again in the later production process, an aseptic concentrated milk culture medium is formed, no influence is caused in the culture and fermentation processes of lactobacillus acidophilus, and no influence is caused on various indexes of a final lactein product.

The strain activation and enlarged culture step produces the leaven required by the fermentation step through the activation culture and enlarged culture of the strain, thereby shortening the production period and improving the utilization rate of equipment.

The strain activation culture and the expansion culture are completed in a D-level clean area.

The strain is Lactobacillus acidophilus freeze-dried strain with the number (CICC 22162) obtained from the China industrial microorganism strain preservation management center.

And (3) strain activation culture:

the freeze-dried Lactobacillus acidophilus strain is activated and cultured to obtain 2 strains of 10ml first generation. And then determining the quality of the first generation strain through acidity detection, activity detection, microscope detection and the like, preferably performing second generation activation culture from the first generation strain, and storing the other strain for storage.

Activating and culturing 10ml of the first generation strain to obtain 200ml of the second generation strain, and determining the quality of the second generation strain by acidity detection, activity detection, microscope detection, etc., wherein if the quality of the second generation strain is found to be unstable, the second generation strain can be activated and cultured again by the first generation strain to be stored.

200ml of the second generation strain is activated and cultured to prepare about 20 bottles of 200ml of the third generation strain, and then the quality of the third generation strain is determined through acidity detection, activity detection, microscope detection and the like, if the quality of the respective third generation strain is found to be poor, the waste treatment can be directly carried out, and the third generation strain with good quality is reserved.

And (3) strain amplification culture:

and calculating the number of strains for four generations in daily scale culture according to the daily treatment raw milk amount. The third generation strains are used for carrying out daily production expanded culture, and the fourth generation strains of 2000ml are prepared by using 200ml of the third generation strains for expanded culture.

When the third generation strain is remained in 1 bottle, the 200ml third generation strain is expanded and cultured in 1 bottle to obtain about 20 bottles of 200ml new third generation strain, and then the quality of the new third generation strain is determined by acidity detection, activity detection, microscope detection and the like.

Calculating the number of strains in five generations of daily amplification culture according to the daily treatment raw milk amount. 1000ml of four-generation strains are subjected to amplification culture to obtain 12kg of five-generation strains.

And calculating the amount of the leaven in the daily enlarged culture work according to the daily treatment raw milk amount. 24kg of four-generation strains are subjected to expanded culture to prepare 450kg of working leaven.

The steps of strain activation culture and strain amplification culture provided by the method are very consistent with the actual production process of the lactein, and the quality of strains of each generation can be effectively ensured finally through various detection and screening of the strains. Through the preparation and storage of the activated strains of each generation, when problems occur, the strains can be corrected in time, re-cultured and screened, the quality of the strains of each subsequent generation in an expanded way is ensured, and the product quality is finally ensured.

In the process of strain expanding culture, the third generation expanding culture and the fourth generation expanding culture are completed in the production process of the last day. The working leaven is cultured and prepared by utilizing five generations of strains which are expanded and cultured in the last day in the production process of the day. The strain expanding culture is carried out according to the production period, and the overlapping time is utilized, so that the whole production period can be effectively shortened, the production continuity is maintained, the production time and the production cost are saved, the production energy consumption is reduced, and the final profit is improved.

The culture medium used in the step of activation culture of the strain may be non-anti-defatted powder or concentrated milk. In one example, the medium is prepared in the activation culturing step using a non-anti-defatted powder at a concentration of 1.02 to 1.08Be (Baume degrees).

The culture medium is sterilized after being prepared, and then is refrigerated in a refrigerator for standby.

Preferably, the step of activating the bacterial species comprises a multi-generation activation culture, preferably a three-generation activation culture.

In the activated culture step of the strains, inoculation is carried out in a class A laminar flow purification table in an inoculation room. After inoculation, the strain is cultured at a constant temperature of 38-45 ℃, preferably 41 +/-1 ℃, and the culture time is preferably 6-8 hours.

In each generation of activation culture, the activation culture is completed when the culture medium is solidified and a small amount of whey is precipitated on the surface.

When the cultured strains of each generation need to be stored, the strains can be put into a refrigerator for refrigeration at the temperature below 4 ℃.

The culture medium used in the step of expanding culture of the strains is concentrated milk, and the dosage of the concentrated milk is increased generation by generation.

The step of the expanded culture of the strain comprises the multi-generation expanded culture, preferably the expanded culture for three generations, and finally the working leaven is obtained, wherein the volume ratio of the strain to the culture medium is 1:10-1: 20.

In the step of expanding culture of the strain, after the inoculation is completed, the strain is cultured at a constant temperature of 41 +/-1 ℃, and the culture time is preferably 5-7 hours.

In each generation of the expanded culture, the expanded culture is completed when the culture medium is solidified and a small amount of whey is precipitated on the surface.

The working leaven is subjected to amplification culture in a seed tank provided with a temperature control device, the temperature is controlled to be 41 +/-1 ℃, the culture time is preferably 5-7 hours, and the acidity of the finally obtained working leaven is more than 120 DEG T.

The fermentation step is to prepare the lactein by fermenting the working starter, the weight ratio of the working starter to the concentrated milk culture medium is 1:8-1:14, and the lactein is fermented in a fermentation tank provided with a temperature control device, the fermentation temperature is 39-45 ℃, and the fermentation time is preferably 15-25 hours. And when the acidity of the fermentation liquid reaches over 320 DEG T, completing the fermentation, and obtaining the fermentation liquid, namely the lactein solution.

The lactein solution of the present invention can be made into various dosage forms, such as tablets, granules, powders, solutions, etc.

When the powder is prepared, the lactein solution can be subjected to treatments such as spray drying, vacuum drying and the like, and then the lactein solution can be packaged and put in storage after being sieved and crushed.

In the spray drying process, the air inlet temperature is automatically controlled to be between 140 ℃ and 185 ℃, and the air outlet temperature is automatically controlled to be between 68 ℃ and 78 ℃.

The following is an example of the preparation of lactein powder according to the present invention, the process flow diagram and area division is shown in fig. 2.

Example 1

The method comprises the steps of raw milk receiving, filtering, weighing, pre-sterilizing, separating, sterilizing, concentrating, fermenting and spray drying to obtain a common production area, and strain activation culture, strain expansion culture, powder inoculation and packaging to obtain a D-level clean area, wherein the temperature is 18-26 ℃, and the relative humidity is 20-65%.

Preparation of first, concentrated milk

1 Filtering and weighing

The raw milk is filtered by a pipeline filter, pumped into a suspended electronic scale for weighing, and then enters a milk receiving tank.

2 Pre-sterilization

Pre-sterilizing raw milk at 60-65 deg.C by plate heat exchanger, cooling to below 10 deg.C, and storing in 25T milk storage tank.

3 separation of

Heating raw milk to 35-45 deg.C by plate heat exchanger, starting separator, separating when the rotation number reaches 1500 rpm, pumping the separated skimmed milk into temporary skimmed milk storage tank, and detecting fat content of skimmed milk after 15 min to obtain fat content of less than 0.5%.

4 Sterilization

Preheating the working temperature of the automatic straight-tube sterilizer to 125-. And (4) the qualified skim milk enters the next link through management, and if the skim milk does not reach the sterilization temperature, the skim milk automatically enters a balance cylinder to be sterilized again.

5 concentrating

The requirement of checking the total steam pressure reaches more than 0.8 MPa.

The temperature of the first-effect evaporator is controlled to be 66-76 ℃; the temperature of the secondary evaporator is 45-60 ℃; controlling the vacuum degree to be more than 0.075 MPa; the sterilization temperature is 85-95 ℃.

The final specific gravity of the concentrated milk is controlled to Be 1.06-1.08Be (Baume degree).

Second, the strain is enlarged and cultured

All used appliances were sterilized: placing in a pressure steam sterilizer, sterilizing at 121 deg.C for 30 min, opening the sterilizer door when the pressure is reduced to zero, taking out, and cooling.

Preparing an activation medium:

960g of non-degreased powder is weighed, purified water is added to 8000ml, and the mixture is dissolved to prepare a culture medium with the concentration of 1.03-1.06Be (baume). Measuring 10ml of culture medium by using a 10ml measuring cylinder, and adding the 10ml culture medium into a test tube to be used as a culture medium of a first generation of strains; 200ml of culture medium is measured and added into a 300ml triangular flask to be used as a second generation strain culture medium. Placing the prepared culture medium in a pressure steam sterilizer for sterilization at 121 ℃ for 30 minutes, taking out the culture medium in a triangular flask, cooling, placing in a refrigerator for refrigeration at the temperature below 4 ℃ for standby, cooling the culture medium in a test tube to 41 +/-1 ℃, and then transferring to inoculation.

1 Generation activated culture

Under the A-level laminar flow purification table in the inoculation room, inoculating the freeze-dried Lactobacillus acidophilus strain into a sterilized 10ml culture medium test tube at the temperature of 41 +/-1 ℃, adding a rubber plug to tightly cover the test tube, and slightly oscillating to dissolve and uniformly mix the Lactobacillus acidophilus strain.

Placing the prepared culture medium test tube inoculated with the lactobacillus acidophilus strain into a constant-temperature culture room at the temperature of 41 +/-1 ℃, standing and culturing for 6-8 hours, and solidifying the culture solution to obtain the lactobacillus acidophilus culture medium.

And (3) storage: and (3) putting the cultured first generation lactobacillus acidophilus strain into a refrigerator for refrigeration at the temperature of below 4 ℃.

2 second generation activation culture

Under the stage A laminar flow purification table in the inoculation room, about 10ml of a generation of lactobacillus acidophilus strain is inoculated into a sterilized 200ml triangular flask with a culture medium at the temperature of 41 +/-1 ℃, and the mixture is gently shaken until the mixture is uniformly mixed.

Placing a triangular flask containing culture medium inoculated with one generation of Lactobacillus acidophilus strain into a constant temperature culture chamber at 41 + -1 deg.C, standing for 6-8 hr until the culture solution is solidified and a small amount of milk is clear on the surface.

And (3) storage: and (3) refrigerating the cultured second-generation lactobacillus acidophilus strain in a refrigerator at the temperature of below 4 ℃.

3 third generation activation culture

Under the A-level laminar flow purification table in the inoculation room, about 10ml of second-generation lactobacillus acidophilus strain is inoculated into a 200ml concentrated milk culture medium conical flask which is sterilized and has the temperature of 41 +/-1 ℃, and the mixture is gently shaken until the mixture is uniformly mixed.

Placing the conical flask of the concentrated milk culture medium inoculated with the second-generation lactobacillus acidophilus strain into a constant-temperature culture room with the temperature of 41 +/-1 ℃, standing and culturing for 6-8 hours until the culture solution is solidified and a small amount of milk is clear on the surface.

And (3) storage: and (3) refrigerating the cultured third-generation lactobacillus acidophilus strain in a refrigerator at the temperature of below 4 ℃.

Shelf life: and 7 days.

4 fourth generation of expanded culture

The sterilized Erlenmeyer flask was transferred to a culture room, 2000ml of milk concentrate was added, and then transferred to an inoculation room.

Under the A-level laminar flow purification table, 200ml (1 bottle) of third-generation lactobacillus acidophilus strain is inoculated into a 2000ml conical flask of concentrated milk culture medium, a rubber plug is covered, and the three-generation lactobacillus acidophilus strain is shaken forcibly and mixed uniformly.

Placing the conical flask with the concentrated milk culture medium inoculated with the third generation lactobacillus acidophilus strain into a constant-temperature culture chamber at the temperature of 41 +/-1 ℃, standing and culturing for 5-7 hours until the culture solution is solidified and a small amount of milk is clear on the surface.

And (3) storage: and (3) putting the cultured lactobacillus acidophilus strain of the fourth generation into a refrigerator for refrigeration at the temperature of below 4 ℃.

Shelf life: and 2 days.

5 fifth generation of expanded culture

The sterilized stainless steel drum was transferred to the culture room, about 12kg of concentrated milk was added, and then transferred to the inoculation room.

In the inoculation room, 1000ml of Lactobacillus acidophilus (1/2 bottle) is inoculated into a 12kg concentrated milk culture medium stainless steel barrel, stirred uniformly by a stirrer, and covered with a cover.

Placing the concentrated milk culture medium stainless steel barrel inoculated with four generations of lactobacillus acidophilus strains into a constant temperature culture chamber with the temperature of 41 +/-1 ℃, standing and culturing for about 5-6 hours, and obtaining the lactobacillus acidophilus culture medium after the culture solution is solidified and a small amount of milk is clear on the surface.

And (3) storage: and (4) putting the cultured five-generation strains into a refrigerator for refrigeration at the temperature of below 4 ℃.

Shelf life: and 2 days.

6 working starter (six generations) enlargement culture

The concentrated milk is injected into a clean and sterilized seed tank according to the volume of about 450kg per tank, and the temperature of the concentrated milk in the seed tank is controlled at 41 +/-1 ℃.

About 24kg (2 barrels) of five-generation lactobacillus acidophilus strain is inoculated into about 450kg (1 tank) of concentrated milk culture medium seed tank and stirred for 30 minutes. Standing, culturing at 41 + -1 deg.C for 5-6 hr, solidifying, removing milk, and making acidity reach 120 ° T.

Shelf life: for 24 hours.

Thirdly, fermentation

About 4500kg of the milk concentrate was pumped into a fermentor which had been sanitized and the temperature of the milk concentrate in the fermentor was controlled at 41 + -1 deg.C.

Turning on the seed tank stirrer, stirring well, inoculating 450kg (1 tank) of working leaven into 4500kg of concentrated milk culture medium fermentation tank, stirring for 1 hr, standing and fermenting for 16-20 hr.

Sampling and detecting the acidity of the fermentation liquid to be more than 320 DEG T by post personnel, stirring for 1 hour, and transferring to a spray drying post.

Preparation of powder

1. Spray drying

Checking the total steam pressure above 0.8MPa, opening the air inlet fan, the exhaust fan and the steam valve, and drying the tower for 20 minutes at the temperature of 90-110 ℃. Then opening a discharge valve of the fermentation tank for discharging, and starting a high-pressure spray pump for spraying powder.

2. Powder receiving device

The lactein powder sprayed and dried by the spray drying tower falls into a fluidized bed, then is sieved by a rotary oscillating screen of 80 meshes and is connected into a sterilized stainless steel tank wagon, and the materials which can not pass through the oscillating screen are crushed by a crusher and then are connected into the stainless steel tank wagon.

3. Package (I)

And pumping the lactein in the stainless steel tank car into a bagging machine, inputting the lactein into a hopper of an automatic packaging machine through a pipeline, automatically weighing 25kg of lactein per bag, and carrying out heat sealing and code spraying on the lactein and the lactein, and then conveying the lactein to a finished product temporary storage room.

4. Put in storage

And (6) warehousing the finished product.

Example 2

1. The raw milk is filtered and weighed, and 52386kg of raw milk is received altogether. And simultaneously, performing pre-sterilization treatment at the temperature of 62 ℃ and the cooling temperature of 6 ℃, and pumping into a 25T milk storage tank.

2. The raw milk is preheated by a plate heat exchanger at the temperature of 39-41 ℃ and is separated in an automatic separator at 1500 revolutions per minute, and the fat content is detected every hour and is controlled between 0.1 percent and 0.2 percent.

3. The skim milk is sterilized by a full-automatic straight tube type sterilization machine set at the temperature of 130 ℃. 4. The skim milk passes through an automatic double-effect falling film evaporator, the first-effect temperature is 75-76 ℃, the second-effect evaporation temperature is 60 ℃, and the sterilization temperature is 88-90 ℃ to obtain the concentrated milk. The specific gravity of the concentrated milk is detected every hour and is controlled to Be 1.06-1.07Be (Baume degree).

5. Culturing the third generation strain, the fourth generation strain and the fifth generation strain in a constant temperature culture chamber at 42 deg.C for 6 hr, taking out, and refrigerating in a refrigerator at 3 deg.C. The working leaven is cultured in a seed tank with the temperature self-controlled at 42 ℃, the culture time is 6 hours, and the acidity of the working leaven is 128 DEG T.

6. The fermentation liquid is cultured in a fermentation tank with the self-control temperature of 42 ℃, the fermentation time is 17 hours, and the acidity of the fermentation liquid is 330 DEG T.

7. The fermentation liquor is sprayed, dried, cooled, sieved and connected by a spray drying group, the air inlet temperature is automatically controlled between 160 ℃ and 161 ℃, and the air exhaust temperature is automatically controlled between 69 ℃ and 71 ℃. Finally, 4300kg of lactein powder is obtained.

8. 4300kg of lactein powder is packaged by automatic packaging equipment according to 25 kg/bag to finally obtain 172 bags of lactein powder.

Table 1 shows the technical indices of the produced lactein products. It can be found that all technical indexes of the lactein product reach excellent levels.

TABLE 1 Lactein products technical indices

In view of the excellent quality of the lactein prepared by the invention, the lactein can be added into health care medicines as an auxiliary material, can be used as a raw material for preparing veterinary medicines or added into veterinary medicines as an auxiliary material, and can also be added into feed as an additive.

The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention and are not intended to limit the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. An apparatus for producing lactein comprises a concentrated milk preparation device, a strain activation and amplification culture device, a fermentation device and a spray drying device, wherein the concentrated milk preparation device, the strain activation and amplification culture device and the spray drying device are all connected with the fermentation device through pipelines,

the strain activation and expansion culture device comprises a glass vessel, a stainless steel vessel and a multi-stage culture tank connected through a pipeline,

the spray drying device comprises an automatic control operation unit, and a spray drying tower, a two-section cooling bed and a vibrating screen which are connected in sequence; the glassware and the stainless steel ware are placed in an independent full-automatic control constant-temperature culture chamber; the multi-stage culture tank and the fermentation device are stainless steel tanks, which are respectively provided with an independent automatic temperature control device and a stirring device, and the strain activation and enlarged culture device is positioned in a D-stage clean area.

2. The apparatus of claim 1, wherein the spray drying tower is provided with an automatic inlet and outlet air temperature control device.

3. A method for producing lactein using the apparatus of claim 1 or 2, comprising a concentrated milk medium preparation step, a strain activation and scale-up culture step, and a fermentation step;

the preparation method of the concentrated milk culture medium comprises the steps of preheating raw milk, carrying out centrifugal treatment to obtain skim milk, and then feeding the skim milk into a double-effect evaporator to carry out concentration to obtain concentrated milk;

the strain activation and expansion culture step comprises carrying out multi-generation activation culture and multi-generation expansion culture on the lactobacillus strain to obtain a working leavening agent;

the fermentation step comprises inoculating a working starter to the concentrated milk for fermentation;

wherein the multi-generation activation culture comprises inoculating freeze-dried lactobacillus strains into an activation culture medium, then carrying out constant-temperature culture until culture solution is solidified to obtain first-generation lactobacillus strains, and then continuously carrying out multi-generation activation culture to obtain activated multi-generation lactobacillus strains;

the multi-generation enlarged culture comprises inoculating activated multi-generation lactobacillus strains in an enlarged culture medium for multi-generation enlarged culture to obtain a working starter;

wherein, the multi-generation activation culture and the multi-generation amplification culture are both cultured for 3 generations, the activation culture medium of the first generation activation culture and the second generation activation culture is a non-antibacterial sterile degreasing powder solution, and the non-antibacterial sterile degreasing powder solution is prepared by dissolving non-antibacterial degreasing powder in purified water and sterilizing;

the culture medium for the third generation activation culture and the multi-generation amplification culture is the concentrated milk;

in the strain expanding culture process, the third generation expanding culture and the fourth generation expanding culture are completed in the production process of the last day, and the working leaven is cultured and prepared in the production process of the last day by utilizing the five generations of strains which are completed in the expanding culture of the last day.

4. The method of claim 3, wherein the lactic acid bacteria is Lactobacillus acidophilus.

5. The method according to claim 4, wherein the Lactobacillus acidophilus is deposited at the China center for Industrial culture Collection of microorganisms under accession number CICC NO 22162.

6. The method as claimed in claim 3, wherein the raw milk is filtered, weighed and pre-sterilized before the centrifugation treatment, the pre-sterilization temperature is 50-70 ℃, and the skim milk obtained after the centrifugation treatment is subjected to the high-temperature instantaneous sterilization treatment, the sterilization temperature is 120-140 ℃.

7. The method according to claim 3, wherein the concentration of the non-antibacterial sterile defatted flour solution is 1.02-1.08Be, and the temperature of the activation culturing step is 38-45 ℃.

8. The method according to claim 3, wherein the temperature of the activation culturing step is 41 ± 1 ℃ and the culturing time is 6 to 8 hours.

9. The method according to claim 3, wherein the temperature of the step of expanding culture is 38-45 ℃.

10. The method according to claim 3, wherein the temperature of the step of the scale-up culture is 41 ± 1 ℃ and the culture time is 5 to 7 hours.

11. The method as claimed in claim 3, wherein the ratio of the culture seed to the culture medium in the expanded culture is 1:10 to 1:20 by volume.

12. The method of claim 3, wherein the acidity of the working starter is above 120 ° T.

13. The method according to claim 3, wherein the weight ratio of working starter to milk concentrate in the fermentation step is from 1:8 to 1: 14.

14. The method according to claim 3, wherein the fermentation is completed when the fermentation temperature is 39-45 ℃, the fermentation time is 15-25 hours, and the acidity of the fermentation solution reaches 320 ° T or more in the fermentation step.

15. The method as claimed in claim 3, wherein the spray drying is performed after the fermentation is completed, and the temperature of the inlet air is automatically controlled to be between 140 ℃ and 185 ℃ and the temperature of the outlet air is automatically controlled to be between 68 ℃ and 78 ℃ during the spray drying.