CN1915042A - Method for producing zymophyte agent in direct input type for yoghourt - Google Patents
Method for producing zymophyte agent in direct input type for yoghourt Download PDFInfo
- Publication number
- CN1915042A CN1915042A CN 200610010517 CN200610010517A CN1915042A CN 1915042 A CN1915042 A CN 1915042A CN 200610010517 CN200610010517 CN 200610010517 CN 200610010517 A CN200610010517 A CN 200610010517A CN 1915042 A CN1915042 A CN 1915042A
- Authority
- CN
- China
- Prior art keywords
- gram
- bifidobacterium
- bacterium mud
- active bacterium
- streptococcus thermophilus
- 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.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
A directly applied zymophyte product for producing sour milk includes such step as respectively culturing the thermophilic streptococci and the lactobacillus delbrueckii subsp. Bulgaricus, adding special protecting agent prepared from sodium glutamate, lactose, glycerin, polyvinyl pyrrolidone and VC, freeze drying to obtain respective active microbial products, and proportionally mixing them together.
Description
(1) technical field
What the present invention relates to is a kind of production method of zymophyte agent in direct input type for yoghourt.It comprises the cultural method of streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, bifidobacterium bifidum, bifidobacterium adolescentis, bifidobacterium longum, bifidobacterium breve, bifidobacterium infantis, lactobacillus acidophilus; viable bacteria centrifugal; protectant preparation, the compound method of freeze drying and direct putting type ferment agent for sour milk.
(2) background technology
Sour milk comes from Bulgaria, is a kind of nutritious, beverage among the people of being easy to digest the earliest.Long ago, the Thracians usually carries the leather bag of filling goat milk and herds on the prairie with drove and go around.Behind the certain hour, at a certain temperature, the goat milk in the leather bag usually becomes the sour scoriform that is because of the fermentation of bacterium, and this milk through fermentation be can't bear to outwell, and just pour in the milk cooking pot and boil, the milk more delicious taste of boiling, this promptly is a sour milk the earliest.The Thracians is delithted with and drinks this sour milk, because this yogurt flavour is special and delicious, therefore, this food just spreads and comes, to such an extent as to the whole world is in vogue now.So people just constantly seek the method for the making sour milk easier, that effect is better.
20 beginnings of the century, the scientist Mei Qinikefu of Nobel laureate Russia (1845-1916) is when the human long-lived problem of research, go to investigate to Bulgaria, find to have among per thousand the dead 4 to be at the age of one hundred years old above dead, these long-lived persons like to drink sour milk before death, and he concludes that drinking sour milk is a major reason that makes people's longevity.Through him the result of study of sour milk is proved: contain a kind of growth activity factor in the sour milk, can strengthen the human body immunity function, help healthy, disease-resistant, anti-ageing.The place that a lot of longevities are arranged in the world, the resident has the custom of long-term drink sour milk.Have research to think, the growth of Japanese's ensemble average height also is because often drink sour milk.After after deliberation, found to contain in the sour milk a kind of bacillus that can eliminate the putrefactivebacteria in the large intestine effectively again, and called after " Bulgarian Lactobacillus ".
Mei Qinikefu is inspired her Sa gram calorie drag-line of Spanish businessmen to the achievement in research of sour milk, so he has begun Yoghourt Production.He is used as medicine to sour milk and sells in the pharmacy at first, and after the World War II outburst, her Sa gram calorie drag-line has been set up a tame sour milk factory in the U.S., and holds a campaign of advertising, and just makes the fashionable U.S. of sour milk soon, and buds out into popularity all over the world.
Prove that according to result of study sour milk helps human health and long-lived reason is: sour milk can strengthen immune function of human body, reduces the level of serum cholesterol.Have and experiment showed, even under need not the situation of any medicine, every food and drink reduces with about 240 gram sour milks, the visible cholesterol in a week back.Often drink sour milk and can promote intestinal movement, softening glycolysis colonic contents increases the defecate amount, and the prevention constipation takes place, and is of value to the prevention colon cancer.Therefore, sour milk is described as " life prolonging food " abroad.
Sugar major part contained in the milk is a lactose, but owing to lack lactase in part adult's the digestive juice, influenced digestion, absorption and utilization, had a stomach upset even suffer from diarrhoea after causing these people's drink milks lactose, be called " lactose intolerance ", this also is the not reasons of drink milk of a lot of people.Can select sour milk to replace milk this moment, and needn't worry lactose.Sour milk is because of containing lactic acid bacteria, and lactose in milk can be changed into lactic acid by lactobacillus fermentation, and lactose intolerance receptor drinking acid milk symptom of diarrhea can not occur.Some nutritionists find, contain a kind of " the milk factor " in the sour milk, and the effect that reduces serum cholesterol in the human body is arranged.Calcium lactate in the sour milk very easily is absorbed by the body.Someone did experiment, drank 720 gram sour milks every day, and a Zhou Houneng obviously descends serum cholesterol, and artery sclerosis and patients with hypertension are had certain benefit.Two qi lactobacillus in the sour milk produce acetic acid, lactic acid and formic acid during the fermentation, can suppress the nitrate reduction bacterium, and the effect of anti-cancer is played in the formation of blocking-up carcinogen nitrosamine.Lactose forms lactic acid in the lactic acid bacteria energy decomposing milk in the sour milk, make enteron aisle be tending towards acid, be suppressed at the spoilage organisms of growth and breeding in neutrality or the alkaline environment, can also the necessary nutriments such as Cobastab, folic acid and vitamin E of synthesized human, itself is rich in protein and vitamin A again, and is very useful to old person.Contain biodiasmin in the sour milk, can make the stomach and intestine flora imbalance regain balance.Contain in the sour milk very easily by the calcium lactate that the people absorbed, this just increases patient's calcium constituent, to preventing and treating osteoporosis certain benefit is arranged.
Sour milk is except nutritious, and is also with health role.Beneficial bacterium in the sour milk can be safeguarded the gut flora ecological balance, forms biological barrier, suppresses the invasion of harmful bacterium to enteron aisle.Produce a large amount of SCFAs by fermentation, can promote intestines peristalsis and thalline raised growth change osmotic pressure and prevent constipation.Sour milk also contains plurality of enzymes, promotes to digest and assimilate.Beneficial bacterium in the sour milk has suppressed the corrupt toxin that is produced by suppressing the growth of saprophytic bacteria at enteron aisle, makes liver and brain avoid the harm of these toxin, prevents aging.By inhibition saprophytic bacteria and of the growth of some bacterium, thereby also suppressed the carcinogen that these bacterium produced, reached the purpose of anti-cancer at enteron aisle.Lactic acid bacteria can produce some materials that strengthen immunologic function, can improve immune function of human body, the generation that wards off disease.
In recent years, the sour milk lactic acid fermentation product was subjected to consumer's favor, mainly was because sour milk has being of high nutritive value, contains the biodiasmin that can play health-care effect, had the advantage of edible safety, delicious flavour.
Fresh cow milk is after fermentation, and certain variation can take place its nutritional labeling, and the lactose that includes is partly resolved into galactolipin and glucose, the latter and then be converted into organic acid such as lactic acid.Galactolipin can participate in the synthetic of child's brain glycosides and nervous substances after being absorbed by body.The lactic acid that fermentation produces can make lactoprotein become fine granular curd, is easy to digest and assimilate.In addition, the many bacterial strains in the lactic acid bacteria can discharge nutriments such as active enzyme and vitamin(e) B group.Find after deliberation, can produce multivitamins such as vitamin B1, folic acid, vitamin B6, cobalamin from the Bifidobacterium of human body intestinal canal.Also contain cell membrane exo polysaccharides, mineral matter, aromatic substance, taste compound etc. in the sour milk.All these nutritional labelings are providing body nutrition, are regulating intestinal microecology, are playing an important role aspect promoting health.Many people have malabsorption owing to lack beta galactosidase to lactose, often have uncomfortable reaction such as abdominal distension, stomachache, vomiting if this people drinks fresh milk, are called lactose intolerance.And milk is after fermentation, and its contained lactose part is decomposed to utilize by zymophyte and produced lactic acid, and zymophyte also can discharge beta galactosidase, helping the degraded of lactose in small intestine, thereby solves some lactose malabsorption problems, alleviates lactose intolerance.The lactic acid that fermentation produces generates slowly, makes lactoprotein form fine curdled milk ion, increases the surface area that contacts with digestive ferment, promotes the decomposition of protein.And the contained protease of lactic acid bacteria also can decompose the part lactoprotein and obtain small peptide and amino acid, improves the utilization rate of lactoprotein.The metabolism that improves mineral matter absorbs, regulate the balance of body trace element, contained calcium, phosphorus, iron, vitamin, amino acid etc. are the important nutritional labelings of body in the sour milk, wherein phosphorus is the important composition composition of bone, and calcium is the highest mineral matter of content in the milk, it can promote child's skeleton development, prevents senile osteoporosis.Vitamin D, lactose, phosphorus, arginine etc. can promote the absorption of body to calcium.Lactic acid bacteria can be regulated little ecology of enteron aisle, and the kind of the microorganism in the healthy human body enteron aisle, quantity are metastable, and they are coordinated with each other, forms a microecosystem.Yet the number of the lactic acid bacteria of these natural propagations can be with advancing age, the variation of gastrointestinal secretion, and former thereby decline gradually such as disease and antibiotic use causes flora imbalance in the body, this just need replenish artificially.Often drink sour milk, thereby severe patient can be regulated the microecological balance of enteron aisle by taking the viable lactic acid bacteria preparation.Suppress the harmful microbe growth, prevent the effect of suffering from diarrhoea, the lactic acid bacteria that has can be in enteron aisle harmful bacterium contention nutriment in field planting and the enteron aisle, to its competing property inhibition, form an environment that is unfavorable for being harmful to bacteria growing.In addition, SCFA in the synthetic product of lactic acid bacteria also can suppress the growth of harmful bacterium, or reduce environment PH thus, pathogenic bacteria such as Shigella, salmonella, Escherichia coli are produced antagonism, stop its growth and breeding, thereby the endotoxin in the control volume reduces the generation of diseases such as diarrhoea.Sour milk can reduce cholesterol, the too high easy initiation angiocardiopathy of the cholesterol level in the blood, and content of cholesterol is than low in the cow's milk in the sour milk.Studies confirm that fermented yoghourt can reduce content of cholesterol in the blood, in general can reduce content of cholesterol and reach 10%-25%.A result of study of Denmark shows that with the cultured milk that streptococcus thermophilus is made, the content that can obviously reduce cholesterol in serum reaches 10%.Its mechanism is the activity that lactic acid bacteria can suppress beta-hydroxy Beta-methyl glutaryl CoA-reductase, controls the synthetic of cholesterol and the content of reduction cholesterol in serum.In addition, studies show that lactic acid bacteria can secrete various enzymes, and body is being carried out digest food, some vitamin and amino acid whose metabolic activity are provided, can also reduce the intestine evacuation velocity of stomach, improve the absorption of mineral matter, function such as delay senility.
" sour milk " is two different notions with " sour milk beverage "." sour milk " made with the plain chocolate fermentation on batching, belongs to the plain chocolate category, its protein content 〉=2.9%, wherein seasoning yoghurt protein content 〉=2.3%.And milk-contained drink only contains 1/3 fresh milk, is equipped with water, sweetener, fruit flavor agent.So protein content is only less than 1%, its nutritive value and sour milk cannot be mentioned in the same breath, and can not be used for replacing milk or sour milk at all.Protein content is not less than 1.0% and is called milk beverage in the blending type finished product, and its protein content is not less than 0.7% and is called sour milk beverage in the another kind of fermented type finished product, all is different from real sour milk.Can come they and sour milk or milk difference according to one of protein content.
The bacterial classification that Yoghourt fermentation is used is that benefit is given birth to mattress or add some probio again in leavening and ferments a bit.Probio is meant a class intestinal physiology bacterium of the life and health that is beneficial to man, as lactic acid bacterias such as bifidobacterium adolescentis, bifidobacterium longum, bifidobacterium breve, bifidobacterium infantis, lactobacillus acidophilus, Lactobacillus caseis.Present various sour milk product is various in style, have coagulating type, agitating type, no matter be which kind of sour milk, its common characteristic all is to contain lactic acid bacteria.These lactic acid bacterias can secrete the material useful to health when breeding in the enteron aisle of human body, so sour milk has more benefit to human body.
Producing the most important key element of sour milk is exactly the production method of the bacterial classification and the yoghurt bacterium of fermented yoghourt, has only good bacterial classification just can produce the sour milk of high-quality, also has only the bacterial classification production method of advanced science, just can produce active high good quality strain.Therefore, a kind of excellent species production technology high, that number of viable is many easy to use, active becomes the field of always constantly studying both at home and abroad.
The method past majority of producing sour milk all is that oneself cultivates liquid spawn, enlarges cultivation step by step in factory, and then carries out Yoghourt fermentation.The shortcoming of doing like this is: production process is loaded down with trivial details; Be easy to bacteria infection and bacteriophage, cause and produce failure; The cultivation of going down to posterity repeatedly causes spawn degeneration easily, can not guarantee every batch constant product quality.At present, a lot of factories ferment agent for sour milk that adopt external import more, but price is more expensive, has increased production cost.Purpose of the present invention is produced a kind of convenience, practicality, highly active direct putting type ferment agent for sour milk exactly, is directly used in Yoghourt fermentation, does not need oneself to cultivate bacterial classification again.This pulverous leavening can guarantee bacterial classification stalwartness, active high, does not degenerate, and does not infect bacteriophage, and transportation, preservation, use are all very convenient.And guarantee every series-produced constant product quality, reduce production costs widely.
(3) summary of the invention
The object of the present invention is to provide a kind of production method of zymophyte agent in direct input type for yoghourt.
The object of the present invention is achieved like this:
It comprises streptococcus thermophilus (Streptococcus thermophilus) and lactobacillus delbruockii subspecies bulgaricus Lactobacillus delbrueckii subsp bulgaricus), the cultural method of streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus is:
(1) preparation streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus culture medium, the weight ratio of culture medium consists of skimmed milk powder 0.1-15%, whey powder 0.1-10%, yeast extract 0.1-5%, tomato juice 1-10%, pH6.0-7.0;
(2) cultivate streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus test tube slant bacterial classification at first respectively, the agar of adding 2% in the slant strains culture medium, cultivated 12-72 hour, insert then in the triangular flask fluid nutrient medium and cultivate respectively, cultivated 12-72 hour for 20 ℃-45 ℃, enlarge cultivation more step by step, and then carry out bulk fermentation respectively and cultivate, cultivated 12-72 hour for 20 ℃-45 ℃;
(3) cultivate to finish after, carry out centrifugally with centrifuge 3500-8000r/min, sterilized water washs 1-2 time, solid content is active bacterium mud;
(4) preparation of protection liquid: mix by weight the ratio that is the water of sodium glutamate 0.1%-5.0%, lactose 0.1%-8.0%, glycerine 0.1%-5.0%, polyvinylpyrrolidone 0.1%-3.0%, Vc 0.1%-5% and surplus, adding thermal agitation dissolves it, then, 105 ℃ of temperature were sterilized 15 minutes, were cooled to 10 ℃-35 ℃;
(5) add protection liquid: according to protecting liquid: active bacterium mud=1.0: 0.1-0.1: 100.0 ratio will protect liquid to mix with active bacterium mud.
(6) freeze-drying mixes or be freeze-dried mixed: the active bacterium mud that adopts Freeze Drying Technique will be added with protection liquid carries out freeze drying, make Powdered biodiasmin freeze-dried powder, again in according to streptococcus thermophilus: lactobacillus delbruockii subspecies bulgaricus=1: 1-1: 10 ratios are mixed; Or according to streptococcus thermophilus: lactobacillus delbruockii subspecies bulgaricus 1: 1-1: 10 ratios are mixed, and the active bacterium mud that adopts Freeze Drying Technique will be added with protection liquid carries out freeze drying, makes Powdered biodiasmin freeze-dried powder.
The present invention can also comprise:
1, protection liquid: active bacterium mud=0.1: 0.1_0.1: 10.0.
2, also comprise one or more the mixture that adopts in bifidobacterium bifidum (Bifidobacterium bifidum), bifidobacterium adolescentis (bifidobacterium adolescentis), bifidobacterium longum (B.longum), bifidobacterium breve (B.breve), bifidobacterium infantis (B.infantis) or the lactobacillus acidophilus (Lactobacillus acidlophilus) that following method obtains in the bacterial classification, its cultural method is:
(1) weight ratio of its culture medium consists of prescription: corn steep liquor 0.1-5.0 gram, Soybean Peptide 0.1-5.0 gram, the 2.0%-25% of Tomato juice, whey powder 1.0-5.0 gram, soybean is soaked juice 2.0%-25%, glucose 5.0-15.0 gram, lactose 5.0-15.0 gram, pancreatin hydrolysis casein 2.0-15.0 gram, beef extract 2.0-10.0 gram, yeast extract 1.5-5.5 gram, natrium citricum 1.0-5.0 gram, sodium acetate 1.0-5.5 gram, dipotassium hydrogen phosphate 0.2-2.5 gram, magnesium sulfate 0.1-0.75 gram, L-cysteine hydrochloride 0.001-0.1 gram, Tween-80 0.5-2.0 milliliter, add water and be settled to 1000 milliliters, pH6.0-7.0;
(2) insert bacterial classification bifidobacterium bifidum, bifidobacterium adolescentis, bifidobacterium longum, bifidobacterium breve, bifidobacterium infantis respectively, inoculum concentration 1%-25% cultivated 10-72 hour for 20 ℃-45 ℃; Need carry out anaerobism cultivates;
(3) cultivate to finish after, carry out centrifugally with centrifuge 3500-8000r/min, sterilized water washs 1-2 time, obtains active bacterium mud.
(4) preparation of protection liquid: mix by weight the ratio that is the water of sodium glutamate 0.1%-5.0%, lactose 0.1%-8.0%, glycerine 0.1%-5.0%, polyvinylpyrrolidone 0.1%-3.0%, Vc 0.1%-5% and surplus, adding thermal agitation dissolves it, then, 105 ℃ of temperature were sterilized 15 minutes, were cooled to 10 ℃-35 ℃;
(5) in bifidobacterium bifidum, bifidobacterium adolescentis, bifidobacterium longum, bifidobacterium breve, the active bacterium mud of bifidobacterium infantis, add protection liquid respectively, by protecting liquid: active bacterium mud=1.0: 0.1-0.1: 100.0.
(6) adopt Freeze Drying Technique to carry out freeze drying, make Powdered active dry powder.
Total viable count is 2.0 * 10 in the product
4Cfu/g-2.0 * 10
10Cfu/g ,-18 ℃ of-30 ℃ of preservations, storage life is 3-18 month.The suitability for industrialized production that can be used for sour milk also can be used for the making of family sour milk, and is very convenient.
(4) specific embodiment
At first cultivate streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, bifidobacterium bifidum test tube strains, bacterium culture medium is 12% skimmed milk powder, sterilization cooling back inoculation, cultivated 24 hours for 40 ℃, then test tube strains is inserted in the triangular flask fluid nutrient medium and cultivate, cultivated 24 hours for 40 ℃, enlarge cultivation more step by step, carry out big jar and cultivate.
Streptococcus thermophilus, big jar of culture medium prescription of lactobacillus delbruockii subspecies bulgaricus: the water of skimmed milk powder 10%, whey powder 2.5%, yeast extract 1.5% and surplus, pH6.7 sterilized 15 minutes for 105 ℃.Inoculating back 40 ℃ cultivated 48 hours.
Big jar of culture medium prescription of bifidobacterium bifidum: corn steep liquor 0.5 gram, Soybean Peptide 0.2 gram, Tomato juice 15%, whey powder 2.0 restrain, soybean is soaked juice 10%, glucose 10.0 grams, lactose 6.0 grams, pancreatin hydrolysis casein 2.0 grams, beef extract 5.0 grams, yeast extract 2.5 grams, natrium citricum 1.0 grams, sodium acetate 1.0 grams, dipotassium hydrogen phosphate 0.2 gram, magnesium sulfate 0.1 gram, L-cysteine hydrochloride 0.001 gram, 1.0 milliliters of Tween-80s, add water is settled to 1000 milliliters, pH6.5 sterilized 15 minutes for 105 ℃.Inoculating back 37 ℃ cultivated 48 hours.
After cultivate finishing, carry out centrifugally with centrifuge 3500-8000r/min, wash 1 time, obtain active bacterium mud with sterilized water.
Preparation sodium glutamate 2.0%, lactose 5.0%, glycerine 3.0%, polyvinylpyrrolidone 1.0%, Vc 2.5% solution.Add thermal agitation it is dissolved, then, 105 ℃ of temperature were sterilized 15 minutes, were cooled to 30 ℃, and this solution is protection liquid.Under aseptic technique, take by weighing the active bacterium mud of 100 grams and add in the 50 gram protection liquid, thoroughly stir.Then, adopt Freeze Drying Technique to carry out freeze drying again, make single Powdered active microorganism bacterium powder, pulverize again.
The preparation of direct putting type ferment agent for sour milk:
Prescription 1:(content: g/100g) streptococcus thermophilus 50g, lactobacillus delbruockii subspecies bulgaricus 50g, every bag 1g.
Prescription 2: content: g/100g) streptococcus thermophilus 50g, lactobacillus delbruockii subspecies bulgaricus 50g, bifidobacterium bifidum 15g, every bag 1g.
Prescription 3:(content: g/100g) streptococcus thermophilus 50g, lactobacillus delbruockii subspecies bulgaricus 50g, albumen sugar 10g, strawberry essence 10g, every bag 1g.
Prescription 4: content: g/100g) streptococcus thermophilus 50g, lactobacillus delbruockii subspecies bulgaricus 50g, bifidobacterium bifidum 15g, albumen sugar 10g, strawberry essence 10g, every bag 1g.
Yogurt production: add a bag direct putting type ferment agent for sour milk in the Yogurt making machine that disinfects, pour 4 bags of commercially available liquid disinfection milk into, stir, plug in, fermented 6 hours, taking-up is put into the refrigerator and cooled Tibetan and is spent the night, i.e. edible.
Claims (3)
1. the production method of a zymophyte agent in direct input type for yoghourt, it is characterized in that: it is to make the microbial inoculum that includes streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus according to following method,
1.1 preparation streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus culture medium, the weight ratio of culture medium consists of the water of skimmed milk powder 0.1-15%, whey powder 0.1-10%, yeast extract 0.1-5%, tomato juice 1-10% and surplus, pH6.0-7.0;
1.2 cultivate streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus test tube slant bacterial classification at first respectively, the agar of adding 2% in the slant strains culture medium, cultivated 12-72 hour, insert then in the triangular flask fluid nutrient medium and cultivate respectively, cultivated 12-72 hour for 20 ℃-45 ℃, enlarge cultivation more step by step, and then carry out bulk fermentation respectively and cultivate, cultivated 12-72 hour for 20 ℃-45 ℃;
1.3 after cultivate finishing, carry out centrifugally with centrifuge 3500-8000r/min, sterilized water washs 1-2 time, solid content is active bacterium mud;
1.4 the preparation of protection liquid: mix by weight the ratio that is the water of sodium glutamate 0.1%-5.0%, lactose 0.1%-8.0%, glycerine 0.1%-5.0%, polyvinylpyrrolidone 0.1%-3.0%, Vc 0.1%-5% and surplus, adding thermal agitation dissolves it, then, 105 ℃ of temperature were sterilized 15 minutes, were cooled to 10 ℃-35 ℃;
1.5 add protection liquid: according to protecting liquid: active bacterium mud=1.0: 0.1-0.1: 100.0 ratio will protect liquid to mix with active bacterium mud.
1.6 freeze-drying mixes or be freeze-dried mixed: the active bacterium mud that adopts Freeze Drying Technique will be added with protection liquid carries out freeze drying, make Powdered biodiasmin freeze-dried powder, again in according to streptococcus thermophilus: lactobacillus delbruockii subspecies bulgaricus=1: 1-1: 10 ratios are mixed; Or according to streptococcus thermophilus: lactobacillus delbruockii subspecies bulgaricus 1: 1-1: 10 ratios are mixed, and the active bacterium mud that adopts Freeze Drying Technique will be added with protection liquid carries out freeze drying, makes Powdered biodiasmin freeze-dried powder.
2. the production method of zymophyte agent in direct input type for yoghourt according to claim 1 is characterized in that: protect the mixed proportion of liquid and active bacterium mud to be, protection liquid: bacterium mud=0.1: 0.1-0.1: 10.0.
3. the production method of zymophyte agent in direct input type for yoghourt according to claim 1 and 2, it is characterized in that: it also contains one or more the mixture in bifidobacterium bifidum, bifidobacterium adolescentis, bifidobacterium longum, bifidobacterium breve, bifidobacterium infantis or the lactobacillus acidophilus that obtains according to following method, and the 0.2-0.5 that its addition accounts for streptococcus thermophilus or lactobacillus delbruockii subspecies bulgaricus doubly;
3.1 the weight ratio of its culture medium consists of prescription: corn steep liquor 0.1-5.0 gram, Soybean Peptide 0.1-5.0 gram, the 2.0%-25% of Tomato juice, whey powder 1.0-5.0 gram, soybean is soaked juice 2.0%-25%, glucose 5.0-15.0 gram, lactose 5.0-15.0 gram, pancreatin hydrolysis casein 2.0-15.0 gram, beef extract 2.0-10.0 gram, yeast extract 1.5-5.5 gram, natrium citricum 1.0-5.0 gram, sodium acetate 1.0-5.5 gram, dipotassium hydrogen phosphate 0.2-2.5 gram, magnesium sulfate 0.1-0.75 gram, L-cysteine hydrochloride 0.001-0.1 gram, Tween-80 0.5-2.0 milliliter, add water and be settled to 1000 milliliters, pH6.0-7.0;
3.2 inserting the bacterial classification inoculation amount is 1%-25%, cultivates 10-72 hour for 20 ℃-45 ℃; Bifidobacterium bifidum, bifidobacterium adolescentis, bifidobacterium longum, bifidobacterium breve, bifidobacterium infantis need carry out anaerobism and cultivate;
3.3 after cultivate finishing, carry out centrifugally with centrifuge 3500-8000r/min, sterilized water washs 1-2 time, obtains active bacterium mud;
3.4 mix by weight the ratio that is the water of sodium glutamate 0.1%-5.0%, lactose 0.1%-8.0%, glycerine 0.1%-5.0%, polyvinylpyrrolidone 0.1%-3.0%, Vc 0.1%-5% and surplus, adding thermal agitation dissolves it, then, 105 ℃ of temperature were sterilized 15 minutes, were cooled to 10 ℃-35 ℃ and made protection liquid;
3.5 according to protecting liquid: active bacterium mud=1.0: 0.1-0.1: 100.0 ratio will protect liquid to mix with active bacterium mud.
3.6 the active bacterium mud that adopts Freeze Drying Technique will be added with protection liquid carries out freeze drying, makes Powdered biodiasmin freeze-dried powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100105174A CN100429980C (en) | 2006-09-08 | 2006-09-08 | Method for producing zymophyte agent in direct input type for yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100105174A CN100429980C (en) | 2006-09-08 | 2006-09-08 | Method for producing zymophyte agent in direct input type for yoghourt |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1915042A true CN1915042A (en) | 2007-02-21 |
| CN100429980C CN100429980C (en) | 2008-11-05 |
Family
ID=37736219
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100105174A Active CN100429980C (en) | 2006-09-08 | 2006-09-08 | Method for producing zymophyte agent in direct input type for yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100429980C (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101914439A (en) * | 2010-07-02 | 2010-12-15 | 大连百奥泰科技有限公司 | Method for preparing microorganism agent for increasing production of oilfield microorganisms or protecting environment |
| CN101502287B (en) * | 2009-02-18 | 2011-08-31 | 上海谱莱生物技术有限公司 | Method for preparing direct throwing type yoghourt leaven |
| CN102172253A (en) * | 2011-01-20 | 2011-09-07 | 天津商业大学 | Method for preparing direct-vat-set(DVS) starter of lactic acid bacteria at normal temperature |
| CN101422194B (en) * | 2008-10-31 | 2012-02-29 | 上海双金生物科技有限公司 | Yoghourt powder suitable for self-made yoghourt of home |
| CN102586137A (en) * | 2012-01-10 | 2012-07-18 | 北京农学院 | Method for preparing bile salt hydrolase lactobacillus powder starter |
| CN102604833A (en) * | 2012-03-23 | 2012-07-25 | 光明乳业股份有限公司 | Preparation method and product of multiple lactic acid bacteria fermentation agent for fermented milk |
| CN103997898A (en) * | 2011-12-15 | 2014-08-20 | Seb公司 | Composition for preparing yogurt from milk, in particular 0% yogurt, and sachet containing such a composition |
| CN105532876A (en) * | 2016-01-05 | 2016-05-04 | 广西壮族自治区水牛研究所 | Buffalo milk yoghourt rich in gamma-aminobutyric acid and preparing method thereof |
| CN105996051A (en) * | 2011-06-30 | 2016-10-12 | 科.汉森有限公司 | Novel compositions containing lactic acid bacteria and protective agents |
| CN108783462A (en) * | 2018-07-02 | 2018-11-13 | 哈尔滨美华生物技术股份有限公司 | A kind of industrial process of beneficial bacteria of intestinal tract preparation |
| CN109287748A (en) * | 2018-09-06 | 2019-02-01 | 善恩康生物科技（苏州）有限公司 | It is a kind of can long term storage under normal temperature conditions direct putting type ferment agent for sour milk and preparation method thereof |
| CN110604177A (en) * | 2019-09-15 | 2019-12-24 | 路国廷 | Milk product composition and preparation method and application thereof |
| CN113598226A (en) * | 2021-08-19 | 2021-11-05 | 山东悠乐滋生物科技有限公司 | Preparation process of lactobacillus casei and lactobacillus dry-powder low-fat yoghourt fermentation microbial agent |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1245087C (en) * | 2002-12-16 | 2006-03-15 | 东北农业大学 | Method for preparing direct-throwing acidophilous milk leaven |
| CN1628529A (en) * | 2003-12-19 | 2005-06-22 | 哈尔滨美华生物技术股份有限公司 | Dry powder leaven for sour milk or fermented milk containing streptococcus thermophilus |
| CN1628528A (en) * | 2003-12-19 | 2005-06-22 | 哈尔滨美华生物技术股份有限公司 | Dry powder leaven for sour milk or fermented milk containing Lactobacillus delbrueckii subspecies bulgaricus |
| CN1628530A (en) * | 2003-12-19 | 2005-06-22 | 哈尔滨美华生物技术股份有限公司 | Mixed bacterium dry powder leaven for production of sour milk or fermented milk drinks |
| CN1259413C (en) * | 2004-02-26 | 2006-06-14 | 天津科技大学 | Preparation process of fermenting agent for beneficial growing lactic bacteria and application in fresh cheese thereof |
| CN1793325A (en) * | 2005-11-30 | 2006-06-28 | 东北农业大学 | Aromatic type direct putting type ferment agent for sour milk |
-
2006
- 2006-09-08 CN CNB2006100105174A patent/CN100429980C/en active Active
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422194B (en) * | 2008-10-31 | 2012-02-29 | 上海双金生物科技有限公司 | Yoghourt powder suitable for self-made yoghourt of home |
| CN101502287B (en) * | 2009-02-18 | 2011-08-31 | 上海谱莱生物技术有限公司 | Method for preparing direct throwing type yoghourt leaven |
| CN101914439A (en) * | 2010-07-02 | 2010-12-15 | 大连百奥泰科技有限公司 | Method for preparing microorganism agent for increasing production of oilfield microorganisms or protecting environment |
| CN102172253A (en) * | 2011-01-20 | 2011-09-07 | 天津商业大学 | Method for preparing direct-vat-set(DVS) starter of lactic acid bacteria at normal temperature |
| CN102172253B (en) * | 2011-01-20 | 2013-02-06 | 天津商业大学 | Method for preparing direct-vat-set(DVS) starter of lactic acid bacteria at normal temperature |
| CN105996051B (en) * | 2011-06-30 | 2024-04-16 | 科.汉森有限公司 | Comprising lactic acid bacteria and protection novel compositions of agents |
| CN105996051A (en) * | 2011-06-30 | 2016-10-12 | 科.汉森有限公司 | Novel compositions containing lactic acid bacteria and protective agents |
| CN103997898A (en) * | 2011-12-15 | 2014-08-20 | Seb公司 | Composition for preparing yogurt from milk, in particular 0% yogurt, and sachet containing such a composition |
| CN102586137A (en) * | 2012-01-10 | 2012-07-18 | 北京农学院 | Method for preparing bile salt hydrolase lactobacillus powder starter |
| CN102586137B (en) * | 2012-01-10 | 2013-10-30 | 北京农学院 | Method for preparing bile salt hydrolase lactobacillus powder starter |
| CN102604833A (en) * | 2012-03-23 | 2012-07-25 | 光明乳业股份有限公司 | Preparation method and product of multiple lactic acid bacteria fermentation agent for fermented milk |
| CN105532876A (en) * | 2016-01-05 | 2016-05-04 | 广西壮族自治区水牛研究所 | Buffalo milk yoghourt rich in gamma-aminobutyric acid and preparing method thereof |
| CN105532876B (en) * | 2016-01-05 | 2020-01-17 | 湛江燕塘乳业有限公司 | Buffalo milk lactic acid milk rich in gamma-aminobutyric acid and preparation method thereof |
| CN108783462A (en) * | 2018-07-02 | 2018-11-13 | 哈尔滨美华生物技术股份有限公司 | A kind of industrial process of beneficial bacteria of intestinal tract preparation |
| CN108783462B (en) * | 2018-07-02 | 2021-11-16 | 哈尔滨美华生物技术股份有限公司 | Industrial production method of intestinal probiotic preparation |
| CN109287748A (en) * | 2018-09-06 | 2019-02-01 | 善恩康生物科技（苏州）有限公司 | It is a kind of can long term storage under normal temperature conditions direct putting type ferment agent for sour milk and preparation method thereof |
| CN110604177A (en) * | 2019-09-15 | 2019-12-24 | 路国廷 | Milk product composition and preparation method and application thereof |
| CN113598226A (en) * | 2021-08-19 | 2021-11-05 | 山东悠乐滋生物科技有限公司 | Preparation process of lactobacillus casei and lactobacillus dry-powder low-fat yoghourt fermentation microbial agent |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100429980C (en) | 2008-11-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100429980C (en) | Method for producing zymophyte agent in direct input type for yoghourt | |
| US5895648A (en) | Composition for feed use comprising lyophilized live lactic bacteria | |
| Shiby et al. | Fermented milks and milk products as functional foods—A review | |
| CN100548130C (en) | Be rich in the production method and products thereof of the probiotic yogurt of selenoaminoacid | |
| CN101396046B (en) | Probiotics yoghourt and manufacture method and use thereof | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| CN101558787A (en) | Preparation method for probiotic yoghurt | |
| KR101152917B1 (en) | Nutrition balanced yogurt fermented from soy bean milk and milk by kimchi and milk lactic acid bacteria complex and a method of manufacture thereof | |
| CN106578064B (en) | Donkey-hide gelatin and lactic acid bacteria beverage and preparation method thereof | |
| CN109929779A (en) | A kind of probiotics preparation and its preparation method and application containing biologically active peptide | |
| CN101564133A (en) | Soybean yogurt and preparation method thereof | |
| CN108887382A (en) | A kind of lactic acid bacteria fermenting agent, probiotics drinking yoghourt and preparation method thereof | |
| CN106879739A (en) | A kind of microbial fermentation lactic acid formulation for containing four class viable bacterias and preparation method thereof | |
| CN105594854A (en) | Yogurt fermentation bacterial agent, full-bacterial yogurt and preparation method of full-bacterial yogurt | |
| CN101731505B (en) | Live probiotic-containing sweet sauce and making method thereof | |
| CN110037214A (en) | A kind of sour milk beverage and preparation method thereof without cream and additive | |
| CN101574375B (en) | Lactobacillus health-care capsule and preparation method thereof | |
| JP2004315477A (en) | Bone resorption inhibitor | |
| JP2006304725A (en) | Instant yoghurt | |
| CN103060237A (en) | Nutritive salt for organic acid fermentation | |
| KR20160073124A (en) | Bipidobacterium with aerotolerant and products containing the same | |
| CN113355374B (en) | Method for synthesizing B vitamins by fermenting lactobacillus paracasei ET-22 and application | |
| CN113355375B (en) | Method for synthesizing B vitamins by fermenting lactobacillus paracasei K56 and application | |
| CN106359589A (en) | Bifidus yogurt and preparation method thereof | |
| JP2003230376A (en) | Antibacterial substance-producing lactobacillus and functional food using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: HARBIN MEIHUA BIOLOGICAL TECHNOLOGY CO., LTD. Free format text: FORMER OWNER: XIAO WENJUAN Effective date: 20081114 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20081114 Address after: No. 8-8, Shanghai street, Daoli District, Heilongjiang, Harbin Patentee after: Harbin Meihua Biotechnology Co., Ltd. Address before: No. 8-8, Shanghai street, Daoli District, Heilongjiang, Harbin Patentee before: Xiao Wenjuan |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Method for producing zymophyte agent in direct input type for yoghourt Effective date of registration: 20120803 Granted publication date: 20081105 Pledgee: Harbin Enterprise Credit Guarantee Center Pledgor: Harbin Meihua Biotechnology Co., Ltd. Registration number: 2012990000424 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20130620 Granted publication date: 20081105 Pledgee: Harbin Enterprise Credit Guarantee Center Pledgor: Harbin Meihua Biotechnology Co., Ltd. Registration number: 2012990000424 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Method for producing zymophyte agent in direct input type for yoghourt Effective date of registration: 20130916 Granted publication date: 20081105 Pledgee: Harbin enterprise credit guarantee service center Pledgor: Harbin Meihua Biotechnology Co., Ltd. Registration number: 2013230000016 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| ASS | Succession or assignment of patent right |
Owner name: LIN FENGXIANG Free format text: FORMER OWNER: HARBIN MEIHUA BIOLOGIC TECHNOLOGY CO., LTD. Effective date: 20150414 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 150018 HARBIN, HEILONGJIANG PROVINCE TO: 150070 HARBIN, HEILONGJIANG PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20150414 Address after: 150070 Heilongjiang City, Harbin province Daoli District, Heyuan street, No. 18, deputy building A2, room 8, unit 1702, room 2 Patentee after: Lin Fengxiang Address before: 150018 8-8 Shanghai street, Daoli District, Heilongjiang, Harbin Patentee before: Harbin Meihua Biotechnology Co., Ltd. |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20150728 Granted publication date: 20081105 Pledgee: Harbin enterprise credit guarantee service center Pledgor: Harbin Meihua Biotechnology Co., Ltd. Registration number: 2013230000016 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Method for producing zymophyte agent in direct input type for yoghourt Effective date of registration: 20150805 Granted publication date: 20081105 Pledgee: Harbin enterprise credit guarantee service center Pledgor: Lin Fengxiang Registration number: 2015230000019 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20170224 Granted publication date: 20081105 Pledgee: Harbin enterprise credit guarantee service center Pledgor: Lin Fengxiang Registration number: 2015230000019 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170321 Address after: Daoli District Airport Road 150070 in Heilongjiang province Harbin City 2 kilometers Qunli Park 204 room Patentee after: Harbin Meihua Biotechnology Co., Ltd. Address before: 150070 Heilongjiang City, Harbin province Daoli District, Heyuan street, No. 18, deputy building A2, room 8, unit 1702, room 2 Patentee before: Lin Fengxiang |
|
| TR01 | Transfer of patent right |