CN101558793A - Preparation technology for producing lactobacillus starter culture by cheese - Google Patents
Preparation technology for producing lactobacillus starter culture by cheese Download PDFInfo
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- CN101558793A CN101558793A CNA2008100936105A CN200810093610A CN101558793A CN 101558793 A CN101558793 A CN 101558793A CN A2008100936105 A CNA2008100936105 A CN A2008100936105A CN 200810093610 A CN200810093610 A CN 200810093610A CN 101558793 A CN101558793 A CN 101558793A
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- Prior art keywords
- cheese
- starter culture
- culture
- preparation
- sweet whey
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 30
- 239000007858 starting material Substances 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 12
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 15
- 239000005862 Whey Substances 0.000 claims abstract description 11
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 11
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 11
- 235000009508 confectionery Nutrition 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 8
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 229940041514 candida albicans extract Drugs 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000012138 yeast extract Substances 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 108010064851 Plant Proteins Proteins 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 235000021118 plant-derived protein Nutrition 0.000 claims description 4
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 4
- 229920000053 polysorbate 80 Polymers 0.000 claims description 4
- 239000003531 protein hydrolysate Substances 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 235000015193 tomato juice Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 claims description 2
- 238000009630 liquid culture Methods 0.000 claims 1
- 239000001963 growth medium Substances 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 6
- 244000057717 Streptococcus lactis Species 0.000 abstract description 4
- 235000014897 Streptococcus lactis Nutrition 0.000 abstract description 4
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical compound CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 abstract description 3
- 235000013365 dairy product Nutrition 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 abstract description 2
- 241000194020 Streptococcus thermophilus Species 0.000 abstract description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 abstract 1
- 238000012258 culturing Methods 0.000 abstract 1
- 238000009413 insulation Methods 0.000 abstract 1
- 239000002699 waste material Substances 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 description 10
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000004043 dyeing Methods 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 229910052697 platinum Inorganic materials 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000004913 activation Effects 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000007373 indentation Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000237858 Gastropoda Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 229960005486 vaccine Drugs 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention belongs to a producing technology of dairy products, in particular to a preparation technology for producing lactobacillus starter culture by cheese. The starter culture is prepared in such a way that waste sweet whey in the preparing process of the cheese and other auxiliary materials of skim milk and skim milk powder are used as culture media, after being uniformly mixed, the culture media are sterilized and fermented by insulation to produce liquid lactobacillus; the quality of the starter culture is stable, and the preparation cost of the cheese is reduced. The starter culture has a wide application range of cheese starter culture strains and can be used for culturing streptococcus thermophilus, lactobacillus bulgaricus streptococcus lactis, lactic acid lactobacillus case, butanedione streptococcus lactis, and the like.
Description
Technical field
The invention belongs to the production technology of dairy products, be specifically related to a kind of leftover bits and pieces sweet whey in the cheese-making process and other auxiliary material defatted milks, skimmed milk power how used as culture medium, adopt to enlarge best cultivation lactic acid-producing bacteria in next life leavening, stablize the quality of leavening, the cost of reduction cheese-making.
Background technology
Leavening can be divided into these 3 kinds of liquid starter, frozen fermented agent and throw type leavens according to the difference of physical aspect.Liquid starter is more cheap, but specification requirement is more intense, and spawn activity often changes, and deposits and easily dyes assorted bacterium in the process, and the preservation time is also shorter, and the long-distance transportation spawn activity reduces very fast; The frozen fermented agent is to form through cryogenic refrigeration, and its price is also cheap than direct putting type ferment agent for sour milk, and spawn activity is higher, and soak time is also shorter, but all needs the special environment condition about-45～-55 ℃ in its transportation and the storage; And throw type leaven can directly be put into and produces cheese in the fermentation tank, the cost of transportation and the cost of storage are all very low, convenience in its use and quality stability are outstanding especially, but for handling the milk amount every day is 100 tons cheese factory, the annual expense of wanting the leavening of 7,200,000 yuan of extraneous expenses.
Because China's dairy industry is started late, particularly fermented dairy product is therefore less to the research of lactic acid bacteria fermenting agent, mainly concentrates in the research and application of yoghurt bacterium.For the research of cheese bacterial classification just still less.Although can adopt at present the direct putting type bacterial classification of the external import junket of giving milk next life, can partly guarantee product quality stability, owing to the cheese-making technology with to the reasons such as grasp of bacterial classification character, can't accomplish stabilized product quality fully, but also can cause the cost height of cheese product.The using liquid cheese leavening junket of giving milk next life is very crucial to cheese factory, and this technology can be brought net profit for cheese factory.So how to develop the technology of preparing of suitable producing lactobacillus starter culture by cheese is the key link that cheese is produced, overcome domestic at present owing to there is not the real technology of grasping the preparation leavening, cause leavening vigor deficiency, pollution microbes, cause curdling solid shaky, the unsettled situation of cheese quality.
Summary of the invention
The objective of the invention is to defective, a kind of steady quality, investment and the operating cost method that the lactic acid bacteria fermenting agent of cheese is produced in little being used to is provided at prior art.
Technical scheme of the present invention is as follows: a kind of technology of preparing of producing lactobacillus starter culture by cheese comprises the steps:
(1) actication of culture: through the lactic acid bacteria of freeze-drying, the spawn activity of preservation is all not vigorous, is in the resting state that earns a bare living, particularly freeze-dried vaccine.Lactic acid bacteria is subjected to fierce physical stimulation when freeze-drying, most of dead, and a few percent survival is only arranged, thereby is activating before using, and makes its vigor recover normal.Directly get it with sterilization snail volume platinum earrings, switching is gone in the fresh sterilization skimmed milk test tube.At first bacterial classification external packing surface wiping is sterilized, then open (cutting out indentation with glass cutter or little sand sheet in advance), get it, be transferred in the sterilization skimmed milk test tube with sterilization platinum earrings in the Alcohol Flame place with alcohol swab.
(2) the skimmed milk test tube that above-mentioned inoculation is finished is put in the insulating box, selects cultivation temperature and time according to the characteristic of different strain.Be cultured to solidify and be transplanted in the new skimmed milk test tube again, the rest may be inferred, goes down to posterity several times, till vigor recovers.
(3) modulation mother culture: dyeing microscopic examination is single, and the cheese bacterial classification of fully activation is got activated spawn by 1% of the used cultivation base unit weight of preparation mother culture, be inoculated in the triangular flask of containing sterilising medium, fully the rearmounted 18-30 ℃ of incubator of mixing cultivated 5-18h, produces leavening for preparation and uses.
(4) leavening is produced in modulation: the 1-2% that the mother culture that dyeing microscopic examination is single is produced leavening institute consumption by preparation gets mother culture, is inoculated in the big triangular flask of containing sterilising medium, and cultural method is the same.Use for producing the cheese bacterial classification.
(5) culture medium prescription is as follows: sweet whey 800ml, plant protein hydrolysate 0.5～1g, glucose 0.1～0.5g, yeast extract 0～2.5g, tomato juice 0～50mL, yeast extract 0～5g, beef extract 0～5g, k
2HPO
40～2g, Tween 80 0～1g, sodium carbonate 0～5g, Vc 0.4mg, skim milk 0～100mL, water add to 1000mL, pH6.8 ± 0.2,95 ℃ sterilization 20-30min.
Beneficial effect of the present invention is as follows:
(1) adopts the composition of liquid sweet whey, can reduce cost, can partly solve the emission problem of whey again as culture medium.
(2) fermentative activity of stable control bacterial classification.
(3) the cheese starter culture that is suitable for of the culture medium of being invented is in extensive range, can be used for cultivating streptococcus thermophilus, lactobacillus bulgaricus streptococcus lactis, lactic acid Lactobacillus casei, diacetyl streptococcus lactis etc.
The specific embodiment
The technology of preparing of an embodiment 1:(producing lactobacillus starter culture by cheese)
1), configuration culture medium: sweet whey 800ml, plant protein hydrolysate 0.75g, glucose 0.1g, tomato juice 25mL, yeast extract 0.5g, k
2HPO
40.2g, Tween 80 0.1g, sodium carbonate 0.5g, Vc 0.4mg, skim milk 50mL, water adds to 1000mL, pH6.8 ± 0.2,95 ℃ sterilization 20-30min.
2), actication of culture: at first bacterial classification external packing surface wiping is sterilized, then open (cutting out indentation with glass cutter or little sand sheet in advance), get it, be transferred in the sterilization skimmed milk test tube with sterilization platinum earrings in the Alcohol Flame place with alcohol swab.The skimmed milk test tube that above-mentioned inoculation finishes is put in the insulating box, selects cultivation temperature and time according to the characteristic of different strain.Be cultured to solidify and be transplanted in the new skimmed milk test tube again, the rest may be inferred, goes down to posterity several times, till vigor recovers.
3), mother culture: dyeing microscopic examination is single, and the cheese bacterial classification of fully activation gets activated spawn by 1% of the used cultivation base unit weight of preparation mother culture, is inoculated in the triangular flask of containing sterilising medium, fully the rearmounted 26 ℃ of incubators of mixing are cultivated 18h, produce leavening for preparation and use.
4) system is produced leavening:
The 1-2% that the mother culture that dyeing microscopic examination is single is produced leavening institute consumption by preparation gets mother culture, is inoculated in the fermentation tank of containing sterilising medium, and cultural method is the same.Use for producing the cheese bacterial classification.
The technology of preparing of an embodiment 2:(producing lactobacillus starter culture by cheese)
1), configuration culture medium: sweet whey 800ml, plant protein hydrolysate 0.75g, glucose 0.1g, tomato juice 25mL, yeast extract 0.5g, k
2HPO
40.2g, Tween 80 0.1g, sodium carbonate 0.5g, Vc 0.4mg, skim milk 100mL, water adds to 1000mL, pH6.8 ± 0.2,
2), be amplified to the amount of 1000kg, in 1.5 tons seed fermentation jar, mix, 95 ℃ of sterilization 20-30min according to the proportioning of culture medium.Cool to 26 degree
3), inoculation freeze-drying cheese bacterium powder 25 grams, abundant mixing is cultivated 18h for rearmounted 26 ℃, measures acidity, treats that acidity reaches 80T0, and in time, stop fermenting, and is cooled to 4 degree.
Claims (3)
1. the preparation of a producing lactobacillus starter culture by cheese, it is characterized in that: this technology adopts joins that to support based component as follows: sweet whey 800mL, plant protein hydrolysate 0.5～1g, glucose 0.1～0.5g, yeast extract 0～2.5g, tomato juice 0～50mL, yeast extract 0～5g, beef extract 0～5g, k
2HPO
40～2g, Tween 80 0～1g, sodium carbonate 0～5g, Vc 0.4mg, skim milk 0～150mL, water add to 1000mL, pH6.8 ± 0.2,95 ℃ sterilization 20-30min
2. a kind of preparation of producing lactobacillus starter culture by cheese is characterized in that according to claim 1: sweet whey will be handled through Pasteur's 72 degree in 15 seconds, and the source can be the sweet whey of liquid, also can be that the sweet whey powder reduces according to 6% solid concentration.Defatted milk can have skimmed milk to reduce according to 12% solid.
3. as claim 1, the preparation of 2 described a kind of producing lactobacillus starter culture by cheese, its feature in: this preparation method is suitable for the Liquid Culture of cheese lactic acid bacteria fermenting agent, also is applicable to the cultivation of yoghurt bacterium leavening simultaneously.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100936105A CN101558793A (en) | 2008-04-17 | 2008-04-17 | Preparation technology for producing lactobacillus starter culture by cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100936105A CN101558793A (en) | 2008-04-17 | 2008-04-17 | Preparation technology for producing lactobacillus starter culture by cheese |
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| Publication Number | Publication Date |
|---|---|
| CN101558793A true CN101558793A (en) | 2009-10-21 |
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| CNA2008100936105A Pending CN101558793A (en) | 2008-04-17 | 2008-04-17 | Preparation technology for producing lactobacillus starter culture by cheese |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392585A (en) * | 2013-07-15 | 2013-11-20 | 中国水产科学研究院黄海水产研究所 | New method for culturing kelp seedlings in scale without substratum |
| CN103540541A (en) * | 2013-07-16 | 2014-01-29 | 湖南泰谷生物科技股份有限公司 | Fermentation process of lactic streptococci |
| CN108991320A (en) * | 2018-08-14 | 2018-12-14 | 河南金鹿堂药业有限公司 | A kind of biodiasmin and preparation method thereof to ferment automatically |
-
2008
- 2008-04-17 CN CNA2008100936105A patent/CN101558793A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392585A (en) * | 2013-07-15 | 2013-11-20 | 中国水产科学研究院黄海水产研究所 | New method for culturing kelp seedlings in scale without substratum |
| CN103540541A (en) * | 2013-07-16 | 2014-01-29 | 湖南泰谷生物科技股份有限公司 | Fermentation process of lactic streptococci |
| CN103540541B (en) * | 2013-07-16 | 2015-09-16 | 湖南泰谷生物科技股份有限公司 | The zymotechnique of streptococcus acidi lactici |
| CN108991320A (en) * | 2018-08-14 | 2018-12-14 | 河南金鹿堂药业有限公司 | A kind of biodiasmin and preparation method thereof to ferment automatically |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20091021 |