CN1209030C - Bone protein liquid yoghurt containing polypeptide compound and live fungus preparation and preparation method - Google Patents
Bone protein liquid yoghurt containing polypeptide compound and live fungus preparation and preparation method Download PDFInfo
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- CN1209030C CN1209030C CN 02107603 CN02107603A CN1209030C CN 1209030 C CN1209030 C CN 1209030C CN 02107603 CN02107603 CN 02107603 CN 02107603 A CN02107603 A CN 02107603A CN 1209030 C CN1209030 C CN 1209030C
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 24
- 239000007788 liquid Substances 0.000 title claims abstract description 21
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 14
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 14
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 12
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 11
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 11
- 235000013618 yogurt Nutrition 0.000 title claims description 12
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 150000001875 compounds Chemical class 0.000 title abstract 3
- 241000233866 Fungi Species 0.000 title 1
- 241000894006 Bacteria Species 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 108090000526 Papain Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
- 235000019834 papain Nutrition 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 229940088598 enzyme Drugs 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 238000009472 formulation Methods 0.000 claims description 6
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 2
- 239000002775 capsule Substances 0.000 claims description 2
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000012859 sterile filling Methods 0.000 claims 1
- 239000001963 growth medium Substances 0.000 abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- 239000006041 probiotic Substances 0.000 abstract description 3
- 235000018291 probiotics Nutrition 0.000 abstract description 3
- 235000014655 lactic acid Nutrition 0.000 abstract description 2
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000006384 oligomerization reaction Methods 0.000 abstract 1
- 230000000529 probiotic effect Effects 0.000 abstract 1
- 150000003384 small molecules Chemical class 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 11
- 238000000855 fermentation Methods 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- 230000007062 hydrolysis Effects 0.000 description 7
- 238000006460 hydrolysis reaction Methods 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 241000186016 Bifidobacterium bifidum Species 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000021262 sour milk Nutrition 0.000 description 4
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 239000001888 Peptone Substances 0.000 description 3
- 108010080698 Peptones Proteins 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 229920001436 collagen Polymers 0.000 description 3
- 235000019319 peptone Nutrition 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- 206010006326 Breath odour Diseases 0.000 description 1
- 241000222122 Candida albicans Species 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 241000269800 Percidae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 229940095731 candida albicans Drugs 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000026278 immune system disease Diseases 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to a recipe and a preparation method for a functional micro-ecological regulation agent containing small molecule polypeptide and high-density probiotic viable bacterium groups. The present invention is characterized in that bone protein liquid, fresh milk and oligomerization oligoisomaltose are matched; nutrient components after being processed by a nanometer-stage high-frequency high-pressure super microcomputer are good for the propagation of bacterium groups, which can be used as a characteristic of a high efficiency culture medium. After the nutrient components are concentrated, sterilized, cooled, fermented by compound probiotics, synchronously enzymolyzed with papain albumen enzyme, cooled, frozen and dried in vacuum, the preparation which uses bone lactic acid milk as a carrier and contains polypeptide compounds and viable bacteria whose content is more than 6000 myriad per gram.
Description
The present invention relates to prescription of a kind of functional microecologic regulator that contains micromolecule polypeptide and probio high density living flora and preparation method thereof.Product is to separate the method that combines with lactobacillus acidophilus and streptococcus thermophilus fermentation with papain, and producing with the Yoghurt containing bone protein liquid is carrier, is the promotion healthy food of formulation with oral liquid, freeze-dried powder, capsule, tablet.
The probiotics preparation of selling on American market is main different with the Bifidobacterium Bifidum with Japan, mainly is the Pro-Bionate, and commodity are mostly titled with " ACI-DOPHILVS ", the many bacteria preparations that also contain Bifidobacterium Bifidum or other lactic acid bacteria that wherein have.Lactobacillus acidophilus also is the human body normal flora, though it perches the portion the human small intestine, its whole intestines function is identical with Bifidobacterium Bifidum, and it is easier than Bifidobacterium Bifidum that it is made with preservation, so the U.S. mainly adopts lactobacillus acidophilus.
Sour milk is the tradition source of probio, the existing centuries history of the purpose that is used to keep healthy, various pulp sour milks are not rarely seen.Behind Heilongjiang Province information centre of Science and Technology Department retrieval on February 8th, 2002 CSTAD, Chinese science and technology journal data storehouse, Chinese patent database, CDDB, china academia conference database, biological bibliographic data base, the general industry newspaper cutting database of dimension, suitable achievement database, the scientific and technological novelty assessment report conclusion of providing: prescription, preparation technology and the formulation of bone liquid yoghurt containing polypeptide active bacteria formulation of the present invention are not appeared in the newspapers.With milk and bone protein liquid is base-material, with fermentation combine with enzymolysis, nanometer treatment process, cryogenic vacuum freeze drying process under the high-frequency and high-voltage condition be applied in the sour milk product production, obtain containing the product of micromolecule polypeptide and high density beneficial flora, in each database, there is no report.
The objective of the invention is to select to have in the livestock products milk of the effect of complementing each other and bone protein liquid as raw and auxiliary material, overcome that the traditional yogurt viable bacteria content is low, beauty treatment and the regulating gastointestinal effect is not obvious in a short time, shelf life is short drawback, improve effect, enlarge purposes, improve livestock products deep processing added value.For the consumer provides easy storage, convenient transportation, long shelf-life, have concurrently and delay senility, reduce toxin and produce, alleviate halitosis, suppress the candida albicans growth, suppress intestines problem, improve multiple conditioning functions such as human body immune disease-resistance ability in the functional health food of one--bone liquid yoghurt containing polypeptide active bacteria formulation.This is a kind of microecologic regulator.
The technical solution of the present invention main points are:
1, add bone protein liquid 25%-40% in raw material milk, this bone protein liquid is milky, and is denseer than milk, rarer than condensed milk, solid content 15%-30%, protein content 9%-12%, after milk mixed, just in time suitable papain hydrolysis was to the requirement of concentration of substrate.The purpose of adding this bone protein liquid is to increase albumen and solid content in the milk, when providing culture medium for a large amount of breedings of flora, gives full play to the special role of collagen beautifying face and moistering lotion.
2, with enzymolysis and organic combination of fermentation, be applied among the preparation technology of Yoghurt containing bone protein liquid, the collagen in the bone protein liquid is degraded to peptide and amino acid.Except that being beneficial to absorption, improving the beautifying face and moistering lotion effect,, make the extraordinary propagation of living flora also for the probio growth and breeding provides efficient culture medium.Usually hospital or production mechanism just use animal protein peptone or beef extract as bacteria culture media.Bone protein liquid proterties albuminoid peptone, after the nanometer processing, performance is better than peptone.
3, select to use papain to be since this kind of enzyme except collagen is had the hydrolysis, its hydrolysising condition slant acidity, pH value scope are 5-7,45 ℃-50 ℃ of temperature, 7 hours time.With the fermentation pH value scope of streptococcus thermophilus, lactobacillus acidophilus, temperature, around, be beneficial to operation when producing.The best pH value that ferments during such as the sour milk routine operation is 5.4, and fermentation termination is controlled at PH4.5-4.7, and cultivation temperature is controlled at 43 ℃ of constant temperature, the general 3-4 of incubation time hour.Consider the influence of enzyme to fermentation, can the proper extension fermentation time.During production with papain and bacterial classification by the operation of Yoghourt Production rules, when 45 ℃ of temperature of charge, drop into enzyme and bacterium simultaneously, the fermentation of hydrolysis limit, limit.Shorten the production cycle, save production cost.
4,, can produce degree of hydrolysis and suppress along with pH value descends.In order to solve the incomplete problem of part substrate hydrolysis, before sterilization, adopt the nanometer treatment process, reach 150-200MPA in nanometer ultra micro machine operating pressure, operating frequency reaches under the above high-frequency and high-voltage condition of 1 megahertz, the molecular size equalization of protein, molecular weight reduces, be uniformly dispersed, be more conducive to the breeding of hydrolysis and flora, shortened hydrolysis time, make it to finish synchronously with Yoghourt fermentation.
5, the cryogenic vacuum freeze drying process is applied to not only at utmost keep the biologically active of beneficial flora and polypeptide, and changed the product form of traditional yogurt in the preparation of bone liquid yoghurt containing polypeptide later stage, prolongs shelf life, adapt to transportation at a distance.
Embodiment: the selection fresh milk is an example
Prompting: all production process should be finished in the clean 10000 grades of environment of GMP.
1, milk 540-700kg, bone protein liquid 250-400kg, oligoisomaltose 20kg mixing stir.
2, the material that stirs evenly is heated 70 ℃, preheating was filtered through 150 eye mesh screens after 20 minutes.
3, pump into and to produce in the high-frequency and high-voltage nanoscale ultra micro machine, pump into concentration tank after the processing immediately.
Rapid sterilization when 4, density reaches every milliliter of 1.18-1.2,95 ℃-98 ℃ heating of temperature 10 minutes.
5, sterilization is after heat-exchangers of the plate type is reduced to 45-50 ℃ rapidly with temperature.
6, get the papain 800g-1600g that enzyme activity is 2,300,000 V/g, after the bone emulsion dilution after the 5L sterilization, under agitation add in the bone emulsion.
7, the mixed bacteria that will contain streptococcus thermophilus 10%-40%, lactobacillus acidophilus 50%-85% through leavening, middle leavening, cultivate into the production leavening at last and use, the 4%-10% that press bone emulsion adds stirring 10 minutes.
8, temperature is controlled at 45 ℃, kept 5 hours.Between 3-4 hour, stirred one time 5 minutes therebetween.
9, randomized test flora reproduction speed, viable bacteria reach every gram 6,000 ten thousand and are cooled to room temperature when above.(the oral liquid can gets final product)
10, cooled material is sent into freeze-drying in the cryogenic vacuum freeze drier, obtains freeze-dried powder, the encapsulated sheet of beating.
Claims (1)
1, a kind of bone liquid yoghurt containing polypeptide active bacteria formulation is characterized in that obtaining by following steps:
A) fresh milk 540-700kg, bone protein liquid 250-400kg, oligoisomaltose 20kg mixing are stirred;
B) material that stirs evenly is heated 70 ℃, preheating was filtered through 150 eye mesh screens after 20 minutes;
C) pump into and to produce in the high-frequency and high-voltage nanoscale ultra micro machine, pump into concentration tank after the processing immediately;
Rapid sterilization when d) density reaches every milliliter of 1.18-1.2, temperature 95-98 ℃ was heated 10 minutes;
E) sterilization is after heat-exchangers of the plate type is reduced to 45-50 ℃ rapidly with temperature;
F) get the papain 800-1600g that enzyme activity is 2,300,000 v/g, after the bone emulsion dilution after the 5L sterilization, under agitation add in the bone emulsion;
G) mixed bacteria that will contain streptococcus thermophilus 10-40%, lactobacillus acidophilus 50-85% through leavening, middle leavening, cultivate into the production leavening at last and use, press the 4-10% adding of bone emulsion, stirred 10 minutes;
H) temperature is controlled at 45 ℃, kept 5 hours, stirred one time 5 minutes between 3-4 hour therebetween;
I) randomized test flora reproduction speed, viable bacteria reaches 2.4 * 10
8Can carry out sterile filling when/g is above, obtain oral liquid;
J) material that is cooled to after the room temperature is sent into freeze-drying in the cryogenic vacuum freeze drier, obtains freeze-dried powder, or can becomes capsule, or beats sheet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02107603 CN1209030C (en) | 2002-03-13 | 2002-03-13 | Bone protein liquid yoghurt containing polypeptide compound and live fungus preparation and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02107603 CN1209030C (en) | 2002-03-13 | 2002-03-13 | Bone protein liquid yoghurt containing polypeptide compound and live fungus preparation and preparation method |
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| Publication Number | Publication Date |
|---|---|
| CN1413477A CN1413477A (en) | 2003-04-30 |
| CN1209030C true CN1209030C (en) | 2005-07-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 02107603 Expired - Fee Related CN1209030C (en) | 2002-03-13 | 2002-03-13 | Bone protein liquid yoghurt containing polypeptide compound and live fungus preparation and preparation method |
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| Country | Link |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100415120C (en) * | 2006-01-18 | 2008-09-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Probiotics prepn., and its preparing method |
| FR2901796A1 (en) * | 2006-05-31 | 2007-12-07 | Lab Francais Du Fractionnement | PROCESS FOR EXTRACTING ONE OR MORE PROTEINS PRESENT IN MILK |
| CN101496575B (en) * | 2008-01-28 | 2010-10-20 | 中国食品发酵工业研究院 | Special nutrient foodstuffs formula containing small peptide and probiotics |
| CN101305751B (en) * | 2008-06-19 | 2011-02-09 | 成都大学 | Processing method of polypeptides nutrient milk |
| CN102210454B (en) * | 2011-04-29 | 2012-12-05 | 张玉国 | Microbial compound preparation and preparation method thereof |
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2002
- 2002-03-13 CN CN 02107603 patent/CN1209030C/en not_active Expired - Fee Related
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Address after: 301-1 room 10, building 90, Xiangjiang Road, Harbin District, Nangang Development Zone, Heilongjiang 150090, China Patentee after: Zhao Weijie Address before: 150300 Heilongjiang city of Harbin province A Cheng District Longjianglong halal District Building Room 401 Patentee before: Zhao Weijie |
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