CN108991320A - A kind of biodiasmin and preparation method thereof to ferment automatically - Google Patents

Abstract

The present invention provides a kind of biodiasmin and preparation method thereof to ferment automatically, is related to lactobacillus-fermented technical field.The present invention is prepared from the following raw materials: milk, corn, citric acid, lactic acid bacteria fermenting agent, sorbitol anhydride oleate, stabilizer, white granulated sugar, deionized water.Lactic acid bacteria fermenting agent is added in the biodiasmin raw material that the present invention is fermented automatically, sorbitol anhydride oleate, cooperate other raw materials, survival period is 2-3 months beverage prepared with the lactic acid bacteria etc. under normal temperature conditions, and the lactic acid bacteria is free of artificial synthesized essence, pigment, chemical preservative, it is a kind of pure natural active lactic acid bacteria, the lactic acid bacteria can be used in fermented beverage, food etc., with having good action to human health, with helping digest, improve the micro-ecological environment of enteron aisle, inhibit spoilage organisms growth, synthesize nutrient, improve the physiological functions such as immune function.

Description

Active lactic acid bacteria for automatic fermentation and preparation method thereof

technical field

The invention relates to the technical field of lactic acid bacteria fermentation, in particular to an automatically fermented active lactic acid bacteria and a preparation method thereof.

Background technique

Lactic acid bacteria and their fermented products have good effects on human health. It has physiological effects such as helping digestion, improving intestinal micro-ecological environment, inhibiting the growth of spoilage bacteria, synthesizing nutrients, and improving immunity.

The cultivation of lactic acid bacteria is carried out in various ways. In order to produce lactic acid bacteria preparations or produce fermented milk, lactic acid bacteria beverages, cheese, etc., animal milk is used as a medium to cultivate lactic acid bacteria in most cases. However, since lactic acid bacteria generally have different nutritional requirements due to their different types, they do not proliferate very much in a culture medium consisting only of animal milk. When fermented milk or lactic acid bacteria drinks are produced in the base, in order to obtain a fermented product with sufficient acidity, it must also be cultivated for several days. However, since culturing lactic acid bacteria for a long time will lead to a reduction in the number of viable cells, it is not an ideal method for the production of lactic acid bacteria beverages or fermented milk that value the number of viable cells (the number of viable cells will reflect various physiological effects). In addition, in the manufacture of beverages and foods such as lactic acid bacteria fermented products or fermented milk foods containing the fermented products, conventionally known substances added to promote the growth of lactic acid bacteria or to improve the presence of lactic acid bacteria are used in many cases. When active substances are mixed to obtain a sufficient effect, the more these substances are used, the more they will affect the taste of the product, and this use will also lead to an increase in the cost of the product. Furthermore, in some cases, even if the state containing a large amount of living lactic acid bacteria can be maintained, the activity of lactic acid bacteria cannot be maintained, and sufficient physiological effects cannot be expected.

Therefore, it is particularly important to develop a kind of active lactic acid bacteria for automatic fermentation.

Contents of the invention

Aiming at the deficiencies of the prior art, the invention provides an active lactic acid bacteria for automatic fermentation and a preparation method thereof.

To achieve the above object, the technical solution of the present invention is realized through the following technical solutions:

An active lactic acid bacteria for automatic fermentation, which is made of the following raw materials in parts by weight: 25-35 parts of milk, 30-50 parts of corn, 2-5 parts of citric acid, and 0.5-1.5 parts of lactic acid bacteria starter , 0.5-2 parts of sorbitan oleate, 1-3 parts of stabilizer, 5-10 parts of white sugar, 100-200 parts of deionized water.

Further, the active lactic acid bacteria for automatic fermentation are made of the following raw materials in parts by weight: 28-33 parts of milk, 35-45 parts of corn, 3-4 parts of citric acid, 0.8-1.3 parts of lactic acid bacteria starter, sorbitol anhydride 1-1.6 parts of oleic acid ester, 1.5-2.5 parts of stabilizer, 7-9 parts of white sugar, 120-170 parts of deionized water.

Further, the active lactic acid bacteria for automatic fermentation are made of the following raw materials in parts by weight: 30 parts of milk, 40 parts of corn, 3.5 parts of citric acid, 1 part of lactic acid bacteria starter, 1.3 parts of sorbitan oleate, stabilizer 2 parts, white sugar 8 parts, deionized water 150 parts.

Further, the lactic acid bacteria starter is compounded from the production species of Streptococcus lactis, Lactobacillus delbrueckii, Bifidobacterium, Lactobacillus plantarum, and Lactobacillus acidophilus in a mass ratio of 2:1.5:1:1.6:0.7 The total number of lactic acid bacteria in the starter is 10 ⁹ -10 ¹¹ /ml.

Further, the stabilizer includes at least one of 0.7-1% sodium carboxymethylcellulose, 0.6-0.8% pectin and 0.3-0.5% propylene glycol alginate.

Further, the sodium carboxymethylcellulose is acid-resistant sodium carboxymethylcellulose, the pectin is high-ester pectin, and the propylene glycol alginate is high-ester propylene glycol alginate.

A kind of preparation method of the active lactic acid bacteria of automatic fermentation, comprises the following steps:

S1. Weigh each raw material according to parts by mass;

S2. After cleaning the corn, removing impurities, cooking at 90-100° C. for 25-30 minutes to soften it, adding deionized water, and beating to obtain corn slurry;

S3. After sterilizing the corn slurry, put it into a fermenter after cooling, add milk, white sugar, lactic acid bacteria starter, and sorbitan oleate, mix evenly, and slow down under the condition of anaerobic and 4-10°C Fermentation, adding citric acid and stabilizer after fermentation, blending, homogenizing, and then instant sterilization at high temperature, and packaging.

Further, the sterilization described in step S3 is cooled to: sterilize at 95° C. for 40 minutes, and then cool to room temperature after sterilization.

Further, the temperature of the high-temperature instantaneous sterilization in step S3 is 110-115° C., and the sterilization time is 2-4 minutes.

The present invention provides a kind of active lactic acid bacteria of automatic fermentation and preparation method thereof, and advantage compared with prior art is:

Add lactic acid bacteria starter and sorbitan oleate to the active lactic acid bacteria raw material for automatic fermentation of the present invention, and cooperate with other raw materials, and the beverages prepared with the lactic acid bacteria can have a survival period of up to 2-3 months under normal temperature conditions, which is beneficial Beverages can be stored at room temperature for a long time, which is conducive to long-term transportation and storage; the lactic acid bacteria-free active lactic acid bacteria beverage containing this lactic acid bacteria can still meet the national hygienic standard after being stored at room temperature for 2-3 months: GB16321- 2003 standard; and the lactic acid bacteria does not contain artificial flavors, pigments, chemical preservatives, it is a pure natural active lactic acid bacteria, the lactic acid bacteria can be used for fermented beverages, food, etc. Improve the micro-ecological environment of the intestinal tract, inhibit the growth of spoilage bacteria, synthesize nutrients, improve immune function and other physiological effects.

Detailed ways

In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention , but not all examples. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

Example 1:

The active lactic acid bacteria that are automatically fermented in this embodiment are made of the following raw materials in parts by weight: 25 parts of milk, 30 parts of corn, 2 parts of citric acid, 0.5 part of lactic acid bacteria starter, 0.5 part of sorbitan oleate, and 1 part of stabilizer , 5 parts of white granulated sugar, 100 parts of deionized water;

Among them, the lactic acid bacteria starter is compounded by the production species of Streptococcus lactis, Lactobacillus delbrueckii, Bifidobacterium, Lactobacillus plantarum, and Lactobacillus acidophilus in a mass ratio of 2:1.5:1:1.6:0.7. The total number of lactic acid bacteria is 10 ⁹ -10 ¹¹ /ml;

The stabilizer includes 0.7-1% sodium carboxymethyl cellulose, which is acid-resistant sodium carboxymethyl cellulose;

The preparation method of the active lactic acid bacteria of present embodiment automatic fermentation comprises the following steps:

S1. Weigh each raw material according to parts by mass;

S2. After cleaning the corn, removing impurities, cooking at 90° C. for 25 minutes to soften, adding deionized water, and beating to obtain corn slurry;

S3. Sterilize the corn slurry at 95°C for 40 minutes, cool it to room temperature, put it into a fermenter, add milk, white sugar, lactic acid bacteria starter, and sorbitan oleate, and mix it evenly. Slowly ferment under low speed, add citric acid and stabilizer after fermentation, mix and homogenize, and then sterilize instantly at a high temperature of 110°C for 2 minutes, and then package.

Example 2:

The active lactic acid bacteria that are automatically fermented in this embodiment are made from the following raw materials in parts by weight: 35 parts of milk, 50 parts of corn, 5 parts of citric acid, 1.5 parts of lactic acid bacteria starter, 2 parts of sorbitan oleate, and 3 parts of stabilizer , 10 parts white granulated sugar, 200 parts deionized water;

Among them, the lactic acid bacteria starter is compounded by the production species of Streptococcus lactis, Lactobacillus delbrueckii, Bifidobacterium, Lactobacillus plantarum, and Lactobacillus acidophilus in a mass ratio of 2:1.5:1:1.6:0.7. The total number of lactic acid bacteria is 10 ⁹ -10 ¹¹ /ml;

Stabilizers included 0.7% sodium carboxymethylcellulose, 0.8% pectin and 0.3% propylene glycol alginate. Sodium carboxymethyl cellulose is acid-resistant sodium carboxymethyl cellulose, pectin is high-ester pectin, and propylene glycol alginate is high-ester propylene glycol alginate;

The preparation method of the active lactic acid bacteria of present embodiment automatic fermentation comprises the following steps:

S1. Weigh each raw material according to parts by mass;

S2. After cleaning the corn, removing impurities, cooking at 100° C. for 30 minutes to soften it, adding deionized water, and beating to obtain corn slurry;

S3. Sterilize the corn slurry at 95°C for 40 minutes, cool it down to room temperature, put it into a fermenter, add milk, white sugar, lactic acid bacteria starter, and sorbitan oleate, and mix it evenly. Slowly ferment under low speed, add citric acid and stabilizer after fermentation, mix and homogenize, and then sterilize instantly at a high temperature of 115°C for 4 minutes, and then package.

Example 3:

The active lactic acid bacteria that are automatically fermented in this embodiment are made from the following raw materials in parts by weight: 30 parts of milk, 40 parts of corn, 3.5 parts of citric acid, 1 part of lactic acid bacteria starter, 1.3 parts of sorbitan oleate, and 2 parts of stabilizer , 8 parts of white granulated sugar, 150 parts of deionized water;

Among them, the lactic acid bacteria starter is compounded by the production species of Streptococcus lactis, Lactobacillus delbrueckii, Bifidobacterium, Lactobacillus plantarum, and Lactobacillus acidophilus in a mass ratio of 2:1.5:1:1.6:0.7. The total number of lactic acid bacteria is 10 ⁹ -10 ¹¹ /ml;

Stabilizers include 0.8% sodium carboxymethylcellulose, 0.7% pectin and 0.4% propylene glycol alginate, sodium carboxymethylcellulose is acid-resistant sodium carboxymethylcellulose, and pectin is high-ester fruit Gum, propylene glycol alginate is high-ester propylene glycol alginate;

The preparation method of the active lactic acid bacteria of present embodiment automatic fermentation comprises the following steps:

S1. Weigh each raw material according to parts by mass;

S2. After cleaning the corn, removing impurities, cooking at 95°C for 28 minutes to soften, adding deionized water, and beating to obtain corn slurry;

S3. Sterilize the corn slurry at 95°C for 40 minutes, cool it to room temperature, put it into a fermenter, add milk, white sugar, lactic acid bacteria starter, and sorbitan oleate and mix it evenly, and then put it under the condition of anaerobic and 7°C Slowly ferment under low speed, add citric acid and stabilizer after fermentation, mix and homogenize, and then sterilize instantly at a high temperature of 113°C for 3 minutes, and then package.

Example 4:

The active lactic acid bacteria that are automatically fermented in this embodiment are made from the following raw materials in parts by weight: 28 parts of milk, 35 parts of corn, 3 parts of citric acid, 0.8 parts of lactic acid bacteria starter, 1 part of sorbitan oleate, and 1.5 parts of stabilizer , 7 parts of white granulated sugar, 120 parts of deionized water;

Among them, the lactic acid bacteria starter is compounded by the production species of Streptococcus lactis, Lactobacillus delbrueckii, Bifidobacterium, Lactobacillus plantarum, and Lactobacillus acidophilus in a mass ratio of 2:1.5:1:1.6:0.7. The total number of lactic acid bacteria is 10 ⁹ -10 ¹¹ /ml;

Stabilizers include 1% sodium carboxymethylcellulose, 0.8% pectin and 0.5% propylene glycol alginate, sodium carboxymethylcellulose is acid-resistant sodium carboxymethylcellulose, and pectin is high-ester fruit Gum, propylene glycol alginate is high-ester propylene glycol alginate;

The preparation method of the active lactic acid bacteria of present embodiment automatic fermentation comprises the following steps:

S1. Weigh each raw material according to parts by mass;

S2. After cleaning the corn, removing impurities, cooking at 92°C for 29 minutes to soften, adding deionized water, and beating to obtain corn slurry;

S3. Sterilize the corn slurry at 95°C for 40 minutes, cool it to room temperature, put it into a fermenter, add milk, white sugar, lactic acid bacteria starter, and sorbitan oleate, and mix it evenly. Slowly ferment under low speed, add citric acid and stabilizer after fermentation, mix and homogenize, and then sterilize instantly at a high temperature of 111°C for 4 minutes, and then package.

Example 5:

The active lactic acid bacteria that ferment automatically in this embodiment are made of the following raw materials in parts by weight: 33 parts of milk, 45 parts of corn, 4 parts of citric acid, 1.3 parts of lactic acid bacteria starter, 1.6 parts of sorbitan oleate, 2.5 parts of stabilizer , 9 parts of white granulated sugar, 170 parts of deionized water;

Among them, the lactic acid bacteria starter is compounded by the production species of Streptococcus lactis, Lactobacillus delbrueckii, Bifidobacterium, Lactobacillus plantarum, and Lactobacillus acidophilus in a mass ratio of 2:1.5:1:1.6:0.7. The total number of lactic acid bacteria is 10 ⁹ -10 ¹¹ /ml;

Stabilizers include 1% sodium carboxymethylcellulose, 0.6% pectin and 0.5% propylene glycol alginate, sodium carboxymethylcellulose is acid-resistant sodium carboxymethylcellulose, and pectin is high-ester fruit Gum, propylene glycol alginate is high-ester propylene glycol alginate;

The preparation method of the active lactic acid bacteria of present embodiment automatic fermentation comprises the following steps:

S1. Weigh each raw material according to parts by mass;

S2. After cleaning the corn, removing impurities, cooking at 99°C for 26 minutes to soften, adding deionized water, and beating to obtain corn slurry;

S3. Sterilize the corn slurry at 95°C for 40 minutes, cool it down to room temperature, put it into a fermenter, add milk, white sugar, lactic acid bacteria starter, and sorbitan oleate, and mix it evenly. Slowly ferment under low speed, add citric acid and stabilizer after fermentation, mix and homogenize, and then sterilize instantly at a high temperature of 114°C for 2 minutes, and package.

It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: it can still The technical solutions described in the foregoing embodiments are modified, or some of the technical features are replaced equivalently; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the various embodiments of the present invention.

Claims (9)

1. an active lactic acid bacterium of automatic fermentation is characterized in that, the active lactic acid bacterium of described automatic fermentation is made of the raw material of following weight portion: 25-35 parts of milk, 30-50 parts of corn, 2-5 parts of citric acid, lactic acid bacteria 0.5-1.5 parts of starter, 0.5-2 parts of sorbitan oleate, 1-3 parts of stabilizer, 5-10 parts of white sugar, and 100-200 parts of deionized water. 2. according to the active lactic acid bacteria of automatic fermentation described in claim 1, it is characterized in that, the active lactic acid bacteria of described automatic fermentation is made of the raw material of following weight portion: milk 28-33 parts, corn 35-45 parts, citric acid 3- 4 parts, 0.8-1.3 parts of lactic acid bacteria starter, 1-1.6 parts of sorbitan oleate, 1.5-2.5 parts of stabilizer, 7-9 parts of white sugar, 120-170 parts of deionized water. 3. the active lactic acid bacteria of automatic fermentation according to claim 1, is characterized in that, the active lactic acid bacteria of described automatic fermentation is made of the raw material of following parts by weight: 30 parts of milk, 40 parts of corn, 3.5 parts of citric acid, lactic acid bacteria starter 1 part, 1.3 parts of sorbitan oleate, 2 parts of stabilizer, 8 parts of white sugar, 150 parts of deionized water. 4. according to the active lactic acid bacteria of claim 1 or 2 or 3 described automatic fermentations, it is characterized in that, described lactic acid bacteria starter is made of Streptococcus lactis, Lactobacillus delbrueckii, Bifidobacterium, Lactobacillus plantarum, Lactobacillus acidophilus The production species are compounded according to the mass ratio of 2:1.5:1:1.6:0.7, and the total number of lactic acid bacteria in the starter is 10 ⁹ -10 ¹¹ /ml. 5. according to the active lactic acid bacteria of claim 1 or 2 or 3 described automatic fermentation, it is characterized in that, described stabilizer comprises the sodium carboxymethylcellulose of 0.7-1%, the pectin of 0.6-0.8% and 0.3-0.5% % at least one of propylene glycol alginate. 6. according to the active lactic acid bacteria of automatic fermentation described in claim 5, it is characterized in that, described sodium carboxymethyl cellulose is acid-resistant sodium carboxymethyl cellulose, and described pectin is high-ester pectin, and described seaweed Propylene glycol alginate is a high ester propylene glycol alginate. 7. a preparation method of the active lactic acid bacteria of automatic fermentation as described in any one of claims 1-6, is characterized in that, comprises the following steps: S1. Weigh each raw material according to parts by mass; S2. After cleaning the corn, removing impurities, cooking at 90-100° C. for 25-30 minutes to soften it, adding deionized water, and beating to obtain corn slurry; S3. After sterilizing the corn slurry, put it into a fermenter after cooling, add milk, white sugar, lactic acid bacteria starter, and sorbitan oleate, mix evenly, and slow down under the condition of anaerobic and 4-10°C Fermentation, adding citric acid and stabilizer after fermentation, blending, homogenizing, and then instant sterilization at high temperature, and packaging. 8 . The preparation method according to claim 7 , wherein the sterilization and cooling in step S3 are as follows: sterilization at 95° C. for 40 minutes, and cooling to room temperature after sterilization. 9 . 9. The preparation method according to claim 7, characterized in that the temperature of the high-temperature instantaneous sterilization in step S3 is 110-115° C., and the sterilization time is 2-4 minutes.