CN109430380A - A kind of source of people mixing lactic acid bacteria acidified milk and preparation method thereof reducing cholesterol effect with auxiliary - Google Patents
A kind of source of people mixing lactic acid bacteria acidified milk and preparation method thereof reducing cholesterol effect with auxiliary Download PDFInfo
- Publication number
- CN109430380A CN109430380A CN201811503925.2A CN201811503925A CN109430380A CN 109430380 A CN109430380 A CN 109430380A CN 201811503925 A CN201811503925 A CN 201811503925A CN 109430380 A CN109430380 A CN 109430380A
- Authority
- CN
- China
- Prior art keywords
- source
- lactic acid
- people
- acid bacteria
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 136
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 title claims abstract description 86
- 241000894006 Bacteria Species 0.000 title claims abstract description 80
- 239000004310 lactic acid Substances 0.000 title claims abstract description 68
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 68
- 235000020167 acidified milk Nutrition 0.000 title claims abstract description 42
- 238000002156 mixing Methods 0.000 title claims abstract description 42
- 235000012000 cholesterol Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 230000000694 effects Effects 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 239000006041 probiotic Substances 0.000 claims abstract description 16
- 235000018291 probiotics Nutrition 0.000 claims abstract description 16
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 11
- 241000186840 Lactobacillus fermentum Species 0.000 claims abstract description 11
- 230000000529 probiotic effect Effects 0.000 claims abstract description 11
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims description 15
- 239000008267 milk Substances 0.000 claims description 15
- 210000004080 milk Anatomy 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- 229930006000 Sucrose Natural products 0.000 claims description 11
- 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 claims description 11
- 239000007787 solid Substances 0.000 claims description 11
- 239000005720 sucrose Substances 0.000 claims description 11
- 239000004615 ingredient Substances 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 229940079593 drug Drugs 0.000 claims description 2
- 239000003814 drug Substances 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 230000036571 hydration Effects 0.000 claims description 2
- 238000006703 hydration reaction Methods 0.000 claims description 2
- 235000015141 kefir Nutrition 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 241000385732 bacterium L Species 0.000 claims 1
- 238000004090 dissolution Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 238000003860 storage Methods 0.000 abstract description 9
- 235000010855 food raising agent Nutrition 0.000 description 11
- 239000000047 product Substances 0.000 description 9
- 239000006071 cream Substances 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 7
- 238000011160 research Methods 0.000 description 7
- 235000021001 fermented dairy product Nutrition 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 230000001376 precipitating effect Effects 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 239000012530 fluid Substances 0.000 description 5
- 239000006210 lotion Substances 0.000 description 5
- 239000002609 medium Substances 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 4
- 229920000053 polysorbate 80 Polymers 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 229960000583 acetic acid Drugs 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 230000008021 deposition Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 229940099352 cholate Drugs 0.000 description 2
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 2
- 238000000975 co-precipitation Methods 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000012362 glacial acetic acid Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000000338 in vitro Methods 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 229940054441 o-phthalaldehyde Drugs 0.000 description 2
- ZWLUXSQADUDCSB-UHFFFAOYSA-N phthalaldehyde Chemical compound O=CC1=CC=CC=C1C=O ZWLUXSQADUDCSB-UHFFFAOYSA-N 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- DYNFCHNNOHNJFG-UHFFFAOYSA-M 2-formylbenzoate Chemical compound [O-]C(=O)C1=CC=CC=C1C=O DYNFCHNNOHNJFG-UHFFFAOYSA-M 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000019353 potassium silicate Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 description 1
- GNBVPFITFYNRCN-UHFFFAOYSA-M sodium thioglycolate Chemical compound [Na+].[O-]C(=O)CS GNBVPFITFYNRCN-UHFFFAOYSA-M 0.000 description 1
- 229940046307 sodium thioglycolate Drugs 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229940071127 thioglycolate Drugs 0.000 description 1
- CWERGRDVMFNCDR-UHFFFAOYSA-M thioglycolate(1-) Chemical compound [O-]C(=O)CS CWERGRDVMFNCDR-UHFFFAOYSA-M 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 238000005491 wire drawing Methods 0.000 description 1
Classifications
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/06—Antihyperlipidemics
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/143—Fermentum
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Veterinary Medicine (AREA)
- Mycology (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Engineering & Computer Science (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Polymers & Plastics (AREA)
- Obesity (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Diabetes (AREA)
- Hematology (AREA)
- Epidemiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention provides a kind of source of people mixing lactic acid bacteria acidified milk and preparation method thereof for reducing cholesterol effect with auxiliary, the source of people mixing lactic acid bacteria acidified milk uses probiotic lactobacillus L.rhamnosus LV108, L.casei grx12 and the L.fermentum grx08 of humanization to be prepared with special ratios 2:1:1 mixed fermentation.Meanwhile the present invention also provides the preparation processes of the source of people mixing lactic acid bacteria acidified milk.The source of people mixing lactic acid bacteria acidified milk that the present invention is prepared, for the probiotic group of other combinations, the source of people mixing lactic acid bacteria acidified milk has preferable characteristic of lactic acid production, obvious weaker rear acidizing degree, high viscosity and preferable viable bacteria rate in storage period, and have the function of that auxiliary reduces cholesterol, it can be used for preparing the nutriment of auxiliary reduction cholesterol.
Description
Technical field
The present invention relates to biological fermentation field, in particular to a kind of source of people for reducing cholesterol effect with auxiliary mixes cream
Acid bacteria fermentation cream and preparation method thereof.
Background technique
Acidified milk has unique flavor, nutriment abundant and a variety of health factors, by various countries consumers,
Have become one of product with fastest developing speed in dairy products.Chinese acidified milk market remains double-digit rapid growth every year, increases
Long rate is taken the lead in race the whole world, and 2017 annual value of production already exceed 100,000,000,000, it is contemplated that the year two thousand twenty China acidified milk market scale nearly 200,000,000,000
Member.The competition of fermented dairy product and brand is also growing more intense, and the research and development of functional fermented dairy product will become lower single order
The emphasis of section dairy products development.Acidified milk quality depends greatly on the quality of leavening, and its functional characteristic is more
Add the probiotic properties dependent on fermentation strain.It therefore, must variety classes according to acidified milk and production before acidified milk production
The selected suitable previously prepared corresponding leavening of strain of the difference of condition.Ensureing that acidified milk has the same of good taste and flavor
When, should also keep in fermented dairy product there are higher viable count with guarantee its enter in vivo play prebiotic effect.Therefore, novel
The core of fermented dairy product exploitation will be that strain excellent screening, high-activity fermented dose of preparation, novel fermented milk product technology of preparing are ground
Study carefully.
Cholesterol is nutritional ingredient necessary to human body, but as the improvement of people's living standards, excessive cholesterol is taken the photograph
Enter will lead to the various diseases such as coronary heart disease, headstroke, atherosclerosis, become threaten human health a big significant risk because
Element.In past 40 years, the benefit of lactic acid bacteria is widely reported and is applied, and influence of the lactic acid bacteria to cholesterol is horizontal
It is evaluated in animal and manikin, scientific research, which has been accepted as lactic acid bacteria, has norcholesterol effect to host.Early in
1974, Mann and Spoerry reported Kenya Marseille people from clan for the first time and have lower gallbladder because taking in bulk fermentation cream
Sterol levels.China has a vast territory, has multiple typical long-lived areas, and potential source of people lactic acid bacteria culturers resource is very rich
It is rich.This laboratory is dedicated to the separation of lactic acid bacteria in long-lived regional crowd's body, screens preservation a batch from the nineties in last century
Lactic acid bacteria with good prebiotic functional characteristic.
The present invention is studied by safety, probiotic properties and the processing characteristics for obtaining lactic acid bacteria to screening, is opened with this
Hair has corresponding functional fermented dairy product, and provides basic guarantee for subsequent functional study.
Summary of the invention
The present invention specifically adopts to obtain a kind of source of people mixing lactic acid bacteria acidified milk for reducing cholesterol effect with auxiliary
Use following technical scheme.
On the one hand, the present invention provides a kind of source of people probiotics leavens, including source of people probiotic lactobacillus L.rhamnosus
LV108, L.casei grx12 and L.fermentum grx08.
The L.rhamnosus LV108 is the prior art, and referring to document, " probiotics damages Peroxidation In Rat Liver
Hurt the research of antagonism " (" food research and development ", Qu Hengxian etc., the 10th phase of volume 39, the 164-169 pages).
The L.casei grx12 (deposit number: CGMCC No.7696) is recorded in patent CN103893215A.
The L.fermentum grx08 (deposit number CGMCC No:7695) is recorded in patent CN103333847B.
During 2012 to 2018, this laboratory carries out the separation of source of people lactic acid bacteria and screening operation, adds up separation cream
3160 plants of sour bacterium identifies 820 plants of lactic acid bacteria, wherein 215 plants of lactobacillus.Isolated source of people lactic acid bacteria has been carried out in vitro
The research of function probiotic properties, wherein 3 plants of good lactic bacteria strains of probiotic properties are obtained, it is specific as shown in table 1.
13 plants of good lactic acid bacterias of probiotic properties of table
Further, wherein the source of people probiotic lactobacillus L.rhamnosus LV108, L.casei grx12 and
The volume ratio 2:1:1 of L.fermentum grx08.
On the other hand, the present invention provides a kind of source of people mixing lactic acid bacteria fermentations that cholesterol effect is reduced with auxiliary
Cream comprising any source of people probiotics leaven of claim 1-2.
Further, the source of people mixing lactic acid bacteria acidified milk further includes milk solid, sucrose.
On the other hand, the present invention also provides a kind of source of people mixing lactic acid bacteria fermentations that cholesterol effect is reduced with auxiliary
The preparation method of cream, the method step include: ingredient, and homogeneous is sterilized, cooling, are fermented, cooling, filling.
Further, the ingredient refers to, selects milk solid and sucrose, and the content of the milk solid is with quality hundred
Score meter 12%-14%, the sucrose addition are to be calculated in mass percent 6.0%-8.0%.
Further, the content of the milk solid is to be calculated in mass percent 12%, and the sucrose addition is with matter
Measure percentage meter 7.0%.
Further, the homogeneous refers to, the ingredient is dissolved at 60-65 DEG C, hydration.
Further, the sterilization refers to, sterilizes 5-8min at 94-96 DEG C.
Further, the fermentation refers to that source of people probiotics leaven inoculum concentration is to be calculated in mass percent 4%-6%,
It ferments at 35 DEG C -39 DEG C, the cooling, which refers to, is cooled to 37 DEG C or so.
Further, the fermentation refers to, source of people probiotics leaven inoculum concentration is to be calculated in mass percent 5.0%,
It ferments at 37 DEG C.
On the other hand, the present invention provides a kind of source of people mixing lactic acid bacteria acidified milks that cholesterol effect is reduced with auxiliary
The application in cholesterol product is reduced for assisting in preparation.
The invention has the advantages that:
1. on the basis of the research of early period, it has further been found that source of people lactic acid bacteria L.rhamnosus LV108, L.casei
Existing synergistic effect between grx12 and L.fermentum grx08 has been surprisingly found that source of people lactic acid bacteria L.rhamnosus
The source of people mixed lactic that LV108, L.casei grx12 and L.fermentum grx08 compounded combination are prepared when being 2:1:1
Bacterium acidified milk has preferable characteristic of lactic acid production, weaker rear acidizing degree, high viscosity, and can for other combinations
Improve the viable bacteria rate in source of people mixing lactic acid bacteria acidified milk storage period.
2. obtaining the optimum preparating condition of source of people mixing lactic acid bacteria acidified milk, mixing lactic acid bacteria inoculum concentration by research
It is 5.0%, fermentation temperature is 37 DEG C, sucrose addition 8.0%, and milk solid content is 12.0%.Gained preparation condition system
Standby acidified milk flavor, texture, storing property are good, and viable count is 10 within 21d storage period8CFU·mL-1More than.
3. there is the source of people mixing lactic acid bacteria acidified milk obtained using preparation method of the invention auxiliary to reduce cholesterol
Effect,
It can be used for preparing relevant nutriment and drug.
Detailed description of the invention
Fig. 1 is that source of people mixing lactic acid bacteria acidified milk characteristic of lactic acid production testing result is mixed in embodiment 1
Fig. 2 is that mixing source of people mixing lactic acid bacteria acidified milk produces viscous Characteristics Detection result in embodiment 2
Specific embodiment
It, below will be to specific in order to illustrate more clearly of the specific embodiment of the invention or technical solution in the prior art
Embodiment is briefly described, it should be apparent that, be described below in embodiment be some embodiments of the present invention, for
For those of ordinary skill in the art, without creative efforts, it can also be obtained according to these embodiments
His embodiment.
Experimental strain Combination Design:
Skimmed milk powder is recovered to the skimmed milk of 12% (w/v), placing 30min keeps packing after the abundant rehydration of protein each
Triangular glass bottle 100mL (Duplicate Samples 5), 95 DEG C of sterilizing 5min, is cooled to 37 DEG C or so, combines in varing proportions respectively
(referring specifically to table 2) inoculation L.rhamnosus LV108, L.casei grx12 and L.fermentum grx08, are made lactic acid
Bacterium skim-milk fermentation agent, and acidified milk is prepared, carry out the testing experiment of each condition.
The fermentation ratio (volume ratio) of each bacterial strain of 2 mixing lactic acid bacteria of table
| Combination number | L.rhamnosus LV108 | L.casei grx12 | L.fermentum grx08 |
| Leavening 1 | 1 | 1 | 1 |
| Leavening 2 | 2 | 1 | 1 |
| Leavening 3 | 3 | 1 | 1 |
| Leavening 4 | 4 | 1 | 1 |
| Leavening 5 | 1 | 2 | 1 |
| Leavening 6 | 1 | 1 | 2 |
| Leavening 7 | 1 | 3 | 1 |
| Leavening 8 | 1 | 1 | 3 |
1 source of people mixed lactic bacterium leavening agent characteristic of lactic acid production of embodiment
The measurement of acidity mainly monitor different mixed lactic bacterium leavening agents acid producing ability and after be acidified situation, it is respectively different
Acidified milk made of the source of people lactic acid bacteria group of proportion produces sour situation and is measured.Measuring method reference GB5413.34-2010 (in
The magnificent Ministry of Public Health, people's republic, Beijing measurement of cream and dairy products acidity: China Standards Press, 2010.) in method to hair
Ferment agent carries out titratable acidity measurement.Its acidity is measured by sampling in every 5h, and METHOD FOR CONTINUOUS DETERMINATION is for 24 hours.
It is found by Fig. 1, wherein the acidity of mixed lactic bacterium leavening agent (1:1:2) and mixed lactic bacterium leavening agent (4:1:1)
The still growth of great-jump-forward again when 20h or so, most of mixed lactic bacterium leavening agent acidity, which changes with time, is presented elder generation
The trend slowly increased after rapidly increasing, it can be clearly seen that the acidity of mixed lactic bacterium leavening agent (2:1:1) is with minute
And increase, and slowly increase after curdled milk.
Each group leavening acidity is found after tracking and measuring 3d, the fermentation lactic acid of mixed lactic bacterium leavening agent (4:1:1) preparation
Degree rises 6.3 ° of T, and the acidified milk yogurt of mixed lactic bacterium leavening agent (1:1:1) preparation rises 5.2 ° of T, mixed lactic bacterium leavening agent
(2:1:1) be acidified afterwards it is weaker only rise 2.1 ° of T, this may due to the urase in each bacterial strain can decomposing urea formed nitrogen, from
And it is acidified after effectively slowing down.It will thus be seen that acidizing degree is not high afterwards for mixed lactic bacterium leavening agent (2:1:1), optimum conduct
Fermenting agent is produced to use.
2 source of people mixed lactic bacterium leavening agent of embodiment produces viscous characteristic
Selection produces high viscosity fermentation agent, and anti-shearing effect when product is transported through pump in process of production both can be improved,
Product wire drawing sense and mellow mouthfeel can be improved.Measuring method reference literature " resistance of the streptococcus thermophilus in fresh milk fermentation
Research " (Luan Shaomeng, Li Peng, Ma Chaofeng wait Food Additives Used in China, 2012:265-269).
As seen from Figure 2, the viscosity of different source of people lactic acid bacteria group leavenings first increases with the extension of minute delays afterwards
Slow variation, but peak viscosity differs greatly, and variation range is in 900-1900cp, the wherein fermentation of mixing lactic acid bacteria (2:1:1)
Viscosity is up to 1900cP, this may mainly due between different strains ratio and symbiotic environment the production of bacterial strain can be stimulated viscous
Characteristic.Meanwhile more bacterial strains are different with the component of special ratios exocellular polysaccharide during the fermentation, will have a direct impact on the tissue of yogurt
State.Therefore, mixing lactic acid bacteria (2:1:1) leavening optimum is used as production fermenting agent.
Viable detection in 3 source of people mixing lactic acid bacteria acidified milk storage period of embodiment
This research product belongs to low temperature active fermented dairy product, product viable count be consider one of product quality it is important because
Element, to the product viable bacteria numerical value after using acidified milk made of different source of people lactic acid bacteria groups to measure 3d and 21d.As a result such as table 3
It is shown.
Viable count variation in 3 mixing lactic acid bacteria acidified milk storage of table
As can be seen from Table 3, the acidified milk of various combination leavening preparation can be with storage after viable count reaches maximum value
It deposits the extension of time and reduces, and be in significant difference.Wherein using leavening 2 total viable count 3d after still be up to 1.10 ×
109CFU·mL-1, this may be under the fermentation condition, and mixing lactic acid bacteria has good symbiosis, it is also possible to Mou Xiedai
Thank to product stimulating lactic acid bacteria growth and breeding.In addition, being still up to 0.78 × 10 using the viable count of leavening 2 after 21d8CFU·
mL-1, show that source of people mixing lactic acid bacteria has stronger stability, and significantly high using the viable count that leavening 2 prepares acidified milk
To reach 1 × 10 about content of lactic acid bacteria in national standard GB193026CFU·mL-1Requirement.
The preparation condition of 4 source of people mixing lactic acid bacteria acidified milk of embodiment
Using mixing lactic acid bacteria (2:1:1) as source of people lactic acid bacteria fermentation milk leavening, inoculum concentration, fermentation temperature, cream are selected
Solid content and sucrose addition design orthogonal experiment, factor level is shown in Table 4 as empirical factor.
4 source of people mixing lactic acid bacteria acidified milk formula factors water-glass of table
According to L9(34) process conditions required by table are tested, two parallel groups are designed, and record every group of lactic acid bacteria hair
Kefir milk number of viable carries out intuitive and range analysis, knot to orthogonal experiments as evaluation index, and with Data Analysis Software
Fruit is as shown in table 5.
5 mixing lactic acid bacteria acidified milk Orthogonal experiment results of table
As shown in Table 5, discovery is followed successively by A > C > D > B to mixing lactic acid bacteria acidified milk number of viable influence degree sequence.
Therefore, A is selected2B2C2D1, i.e. mixing lactic acid bacteria inoculum concentration is 5.0%, and sucrose addition 7.0%, fermentation temperature is 37 DEG C,
Milk solid content is 12.0% as mixing lactic acid bacteria acidified milk preparation condition.
5 source of people mixing lactic acid bacteria of embodiment reduces cholesterol effect in vitro
To mixing lactic acid bacteria (L.rhamnosus LV108:L.casei grx12:L.fermentum grx08=2:1:
1) acidified milk cholesterol level in the supernatant of different fermentations time and precipitating washing lotion is measured and analyzes, and it is right to calculate its
The assimilation and co-precipitation of cholesterol.
Wherein, the culture medium prescription method of use is as follows:
Cholesterol source (10mgmL-1): cholesterol 200mg is dissolved in 20mL Tween-80.
Cholesterol standard liquid (1mgmL-1): cholesterol 100mg is dissolved in 20mL Tween-80 (heating), fixed with glacial acetic acid
Hold to 100mL.
O-phthalic aldehyde reagent (OPA): o-phthalaldehyde 10mg is dissolved in glacial acetic acid and is settled to 100mL, is kept in dark place.
MRS-CHOL culture medium: weighing cholesterol 1.0g and be dissolved in 20mL Tween-80 and (can heat), and cholate 3g is added
In MRS culture medium, it is settled to 1L, cholesterol concentration 1mgmL-1。
MRS-THIO fluid nutrient medium: 0.2% sodium thioglycolate (THIO) is added in MRS fluid nutrient medium.
MRS-THIO liquid high cholesterol culture medium: weighing cholesterol 1.0g and be dissolved in 20mL Tween-80 and (can heat),
Cholate 3g is added in MRS-THIO fluid nutrient medium, is settled to 1L, cholesterol concentration 1mgmL-1。
Measuring method is as follows:
The lactobacillus inoculum being separately cultured is activated in fluid nutrient medium MRS, obtains single bacterium in flat lining out later
Fall, picking single bacterium is fallen in MRS fluid nutrient medium, 37 DEG C of Anaerobic culturels for 24 hours after, 4 DEG C of refrigerator cold-storages it is spare or freeze-drying preservation.It adopts
With cholesterol level in o-phthalaldehyde method measurement sample.The specific method is as follows: 100 μ L of culture solution, 300 μ L of ice acetic acid are taken,
OPA 1.5mL, concentrated sulfuric acid 1.0mL.Sufficiently oscillation mixes, and is stored at room temperature 10min, measures OD550.Concentrated sulfuric acid when solution is prepared
It is slowly added to, concussion shakes up, and uses wavelength at spectrophotometer measurement 550nm after being stored at room temperature 10min.With cholesterol standard liquid
Concentration is abscissa, and wavelength is that ordinate draws standard curve at 550nm, and obtaining quantitative equation is y=22.678x+
0.005, R2=0.9998.
The content for measuring cholesterol in MRS supernatant and precipitating wash fractions through lactobacillus-fermented respectively, will ferment
Reduced in fermentation liquid in journey and do not appear in precipitating washing lotion in cholesterol be considered as by bacterial strain assimilation enter cell in, thus may be used
Cholesterol assimilability and rate of deposition are obtained, as follows:
Wherein, A: assimilability
C is total: cholesterol total amount
C is upper: the cholesterol level in supernatant
C is heavy: the cholesterol level of precipitating washing lotion milk-storage tank.
Streptococcus acidi lactici fermented solution centrifugation (12000g, 10min, 4 DEG C) is precipitated, by the precipitating sodium phosphate of pH value 7.0
Buffer washs twice, and similarity condition centrifugation, obtained supernatant is to precipitate washing lotion.Rate of deposition calculation method is as follows:
Wherein, B: rate of deposition, C are total: cholesterol total amount, and C is heavy: the cholesterol level of precipitating washing lotion milk-storage tank.
Measurement result is as shown in table 6, degradation rate prolonging with fermentation time of the source of people mixing lactic acid bacteria (2:1:1) to cholesterol
It grows (in for 24 hours) and enhances, and assimilability and co-precipitation rate are also the extension with fermentation time and enhance.
The external cholesterol degradation situation (%) of 6 source of people mixing lactic acid bacteria of table
Mode the above is only the implementation of the present invention is not intended to limit the scope of the invention, all to utilize this
Equivalent structure or equivalent flow shift made by description of the invention and accompanying drawing content, it is relevant to be applied directly or indirectly in other
Technical field is included within the scope of the present invention.
Claims (14)
1. a kind of source of people probiotics leaven, which is characterized in that including source of people probiotic lactobacillus L.rhamnosus LV108,
L.casei grx12 and L.fermentum grx08.
2. a kind of source of people probiotics leaven according to claim 1, which is characterized in that the wherein source of people probiotic lactic acid
The volume ratio of bacterium L.rhamnosus LV108, L.casei grx12 and L.fermentum grx08 are 2:1:1.
3. a kind of source of people mixing lactic acid bacteria acidified milk for reducing cholesterol effect with auxiliary, which is characterized in that wanted including right
Seek any source of people probiotics leaven of 1-2.
4. source of people mixing lactic acid bacteria acidified milk according to claim 3, which is characterized in that the source of people mixing lactic acid bacteria hair
Kefir milk further includes milk solid, sucrose.
5. a kind of any source of people mixing lactic acid bacteria acidified milk for reducing cholesterol effect with auxiliary of claim 3-4
Preparation method, which is characterized in that the method step includes: ingredient, and homogeneous is sterilized, cooling, is fermented, cooling, filling.
6. preparation method according to claim 5, which is characterized in that the ingredient refers to, selects milk solid and sucrose,
The content of the milk solid is to be calculated in mass percent 12%-14%, and the sucrose addition is to be calculated in mass percent
6.0%-8.0%.
7. preparation method according to claim 6, which is characterized in that the content of the milk solid is with mass percent
Meter 12%.
8. preparation method according to claim 6, which is characterized in that the sucrose addition is to be calculated in mass percent
7%.
9. preparation method according to claim 5, which is characterized in that the homogeneous refers to, by the ingredient at 60-65 DEG C
Dissolution, hydration.
10. preparation method according to claim 5, which is characterized in that the sterilization refers to, sterilizes 5- at 94-96 DEG C
8min。
11. preparation method according to claim 5, which is characterized in that the fermentation refers to that source of people probiotics leaven connects
Kind amount is fermented, the cooling, which refers to, is cooled to 37 DEG C or so to be calculated in mass percent 4%-6% at 35 DEG C -39 DEG C.
12. preparation method according to claim 11, which is characterized in that the source of people probiotics leaven inoculum concentration be with
Mass percentage 5%.
13. preparation method according to claim 11, which is characterized in that the fermentation is fermented at 37 DEG C.
14. prepared by a kind of source of people mixing lactic acid bacteria acidified milk for reducing cholesterol effect with auxiliary as claimed in claim 3
For assisting reducing the application in cholesterol nutriment or drug.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811503925.2A CN109430380A (en) | 2018-12-10 | 2018-12-10 | A kind of source of people mixing lactic acid bacteria acidified milk and preparation method thereof reducing cholesterol effect with auxiliary |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811503925.2A CN109430380A (en) | 2018-12-10 | 2018-12-10 | A kind of source of people mixing lactic acid bacteria acidified milk and preparation method thereof reducing cholesterol effect with auxiliary |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109430380A true CN109430380A (en) | 2019-03-08 |
Family
ID=65556422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811503925.2A Pending CN109430380A (en) | 2018-12-10 | 2018-12-10 | A kind of source of people mixing lactic acid bacteria acidified milk and preparation method thereof reducing cholesterol effect with auxiliary |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109430380A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113647458A (en) * | 2021-08-06 | 2021-11-16 | 皇氏集团华南乳品有限公司 | Mixed lactobacillus fermented milk with antioxidant function and preparation method thereof |
| CN113749155A (en) * | 2021-08-30 | 2021-12-07 | 扬州大学 | Preparation method and application of high-activity lactobacillus fermentum grx08 fermentation broth |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053346A (en) * | 2007-05-11 | 2007-10-17 | 扬州大学 | Preparation method for probiotics fermented milk |
| CN101642274A (en) * | 2009-08-21 | 2010-02-10 | 北京农学院 | Method for preparing cholesterol reducing eggnog fermenting drink by utilizing lactobacillus and microzyme which produce bile salt hydrolase |
| CN103333847A (en) * | 2013-07-22 | 2013-10-02 | 扬州大学 | Lactobacillus fermenti grx08 with function of assisting blood fat reduction and application of lactobacillus fermenti grx08 |
| CN103343107A (en) * | 2013-07-23 | 2013-10-09 | 扬州大学 | Human lactobacillus casei gr x 12 with antioxidant function and application thereof |
| CN103893215A (en) * | 2014-04-17 | 2014-07-02 | 扬州大学 | Application of lactobacillus casei grx12 in preparation of product for treating chronic alcoholic liver injury |
| CN104686682A (en) * | 2015-03-31 | 2015-06-10 | 扬州大学 | Probiotic fermentation milk drink with bowel relaxing and blood fat reduction assisting functions and making method thereof |
| CN105053202A (en) * | 2015-09-01 | 2015-11-18 | 扬州大学 | Preparation method of high-quality fermented camel milk with function of auxiliarily lowering blood sugar |
-
2018
- 2018-12-10 CN CN201811503925.2A patent/CN109430380A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053346A (en) * | 2007-05-11 | 2007-10-17 | 扬州大学 | Preparation method for probiotics fermented milk |
| CN101642274A (en) * | 2009-08-21 | 2010-02-10 | 北京农学院 | Method for preparing cholesterol reducing eggnog fermenting drink by utilizing lactobacillus and microzyme which produce bile salt hydrolase |
| CN103333847A (en) * | 2013-07-22 | 2013-10-02 | 扬州大学 | Lactobacillus fermenti grx08 with function of assisting blood fat reduction and application of lactobacillus fermenti grx08 |
| CN103343107A (en) * | 2013-07-23 | 2013-10-09 | 扬州大学 | Human lactobacillus casei gr x 12 with antioxidant function and application thereof |
| CN103893215A (en) * | 2014-04-17 | 2014-07-02 | 扬州大学 | Application of lactobacillus casei grx12 in preparation of product for treating chronic alcoholic liver injury |
| CN104686682A (en) * | 2015-03-31 | 2015-06-10 | 扬州大学 | Probiotic fermentation milk drink with bowel relaxing and blood fat reduction assisting functions and making method thereof |
| CN105053202A (en) * | 2015-09-01 | 2015-11-18 | 扬州大学 | Preparation method of high-quality fermented camel milk with function of auxiliarily lowering blood sugar |
Non-Patent Citations (3)
| Title |
|---|
| 李艳: "基于主成分分析法的降血脂乳酸菌筛选", 《中国乳品工业》 * |
| 李艳等: "真空冷冻干燥对乳酸菌发酵稳定性的影响", 《现代食品》 * |
| 瞿恒贤: "益生菌对大鼠肝脏脂质过氧化损伤拮抗作用的研究", 《食品研究与开发》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113647458A (en) * | 2021-08-06 | 2021-11-16 | 皇氏集团华南乳品有限公司 | Mixed lactobacillus fermented milk with antioxidant function and preparation method thereof |
| CN113749155A (en) * | 2021-08-30 | 2021-12-07 | 扬州大学 | Preparation method and application of high-activity lactobacillus fermentum grx08 fermentation broth |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106212674A (en) | A kind of Yoghourt fermentation mix bacterium agent | |
| CN102138582B (en) | Lactobacillus casei-containing active lactobacillus drink and preparation method thereof | |
| CN110106119B (en) | Lactobacillus rhamnosus M9 separated from breast milk and application thereof | |
| MXPA02001201A (en) | Fermented milk drinks and foods and process for producing the same. | |
| CN102047959B (en) | Yoghurt containing fruit vinegar and preparation method thereof | |
| CN110157650B (en) | Bifidobacterium lactis M8 separated from breast milk and application thereof | |
| CN111575207B (en) | Lactobacillus paracasei separated from yak yogurt and application thereof | |
| CN105475484B (en) | A kind of acidified milk and preparation method thereof within the shelf-life with high viable count | |
| CN102100251B (en) | Lactoferrin-rich active lactobacillus beverage and preparation method thereof | |
| CN107361137A (en) | A kind of stirred type nutritional yogurt and preparation method thereof | |
| CN106434473B (en) | The whey pear wine of lactobacillus plantarum WZMX-2 and application and its preparation | |
| de Souza et al. | Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects | |
| CN109430380A (en) | A kind of source of people mixing lactic acid bacteria acidified milk and preparation method thereof reducing cholesterol effect with auxiliary | |
| CN102113556A (en) | Preparation method for leavening special for goat milk yoghourt | |
| CN108949630A (en) | A kind of koumiss leavening and its preparation method and application | |
| CN110846244A (en) | Lactobacillus with high extracellular polysaccharide yield and application thereof in yogurt production | |
| CN109456919A (en) | A kind of lactobacillus paracasei and its application | |
| KR101205762B1 (en) | Yoghurt-making added with pomegranatePunica granatum and method thereof | |
| CN103382467B (en) | Preparation method of lactobacillus acidophilus and bacillus licheniformis fusant | |
| CN109479956A (en) | A kind of source of people mixing lactic acid bacteria acidified milk and its application with regulating blood lipid action | |
| CN109169899A (en) | A kind of preparation method of the shield stomach acidified milk containing Hericium erinaceus beta glucan | |
| KR20160025080A (en) | Manufacturing Method for Tarak Using Milk and Maggolli and Organic Acid | |
| Santoso et al. | The effect of starter concentration and incubation time on yogurt characteristics | |
| CN101886043B (en) | Composite yoghurt starter and application thereof | |
| CN104642543B (en) | A kind of fermentation type milk product and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190308 |
|
| WD01 | Invention patent application deemed withdrawn after publication |