CN105685223A - Preparation method of antioxidant lactobacillus acidophilus fermented goat milk - Google Patents
Preparation method of antioxidant lactobacillus acidophilus fermented goat milk Download PDFInfo
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- CN105685223A CN105685223A CN201610067229.6A CN201610067229A CN105685223A CN 105685223 A CN105685223 A CN 105685223A CN 201610067229 A CN201610067229 A CN 201610067229A CN 105685223 A CN105685223 A CN 105685223A
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- caprae seu
- seu ovis
- lablab album
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- 240000001046 Lactobacillus acidophilus Species 0.000 title claims abstract description 51
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 229940039695 lactobacillus acidophilus Drugs 0.000 title claims abstract description 24
- 230000003078 antioxidant effect Effects 0.000 title abstract description 10
- 239000003963 antioxidant agent Substances 0.000 title abstract description 9
- 235000020251 goat milk Nutrition 0.000 title abstract 11
- 150000004676 glycans Chemical class 0.000 claims abstract description 50
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 50
- 239000005017 polysaccharide Substances 0.000 claims abstract description 50
- 241000046198 Triteleia hyacinthina Species 0.000 claims abstract description 15
- 239000000725 suspension Substances 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 240000008669 Hedera helix Species 0.000 claims description 69
- 210000000582 semen Anatomy 0.000 claims description 69
- 241000283898 Ovis Species 0.000 claims description 58
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 35
- 238000000855 fermentation Methods 0.000 claims description 32
- 230000004151 fermentation Effects 0.000 claims description 32
- 230000003064 anti-oxidating effect Effects 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 17
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 16
- 238000000605 extraction Methods 0.000 claims description 16
- 239000002244 precipitate Substances 0.000 claims description 16
- 241000894006 Bacteria Species 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 230000000694 effects Effects 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 9
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- 229960004756 ethanol Drugs 0.000 claims description 9
- 239000012153 distilled water Substances 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 238000011084 recovery Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000005516 engineering process Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 8
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 abstract description 7
- 230000007760 free radical scavenging Effects 0.000 abstract description 7
- 239000006041 probiotic Substances 0.000 abstract description 5
- 235000018291 probiotics Nutrition 0.000 abstract description 5
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 208000024827 Alzheimer disease Diseases 0.000 abstract description 2
- 206010039966 Senile dementia Diseases 0.000 abstract description 2
- 230000001580 bacterial effect Effects 0.000 abstract 2
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 230000000529 probiotic effect Effects 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000756943 Codonopsis Species 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 229940087168 alpha tocopherol Drugs 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000001906 cholesterol absorption Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000007560 sedimentation technique Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 229960000984 tocofersolan Drugs 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000004835 α-tocopherol Nutrition 0.000 description 1
- 239000002076 α-tocopherol Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to a preparation method of antioxidant lactobacillus acidophilus fermented goat milk. The method comprises the steps of: inoculating bacterial suspension of lactobacillus acidophilus strains into reconstituted goat milk, adding white hyacinth bean polysaccharide therein and performing anaerobic culture to obtain the fermented goat milk; and adding saccharose into the fermented goat milk and sealing and fermenting at 2-5 DEG C to obtain the antioxidant lactobacillus acidophilus fermented goat milk. The antioxidant lactobacillus acidophilus fermented goat milk prepared by the method has the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging rate up to 50-80%, and the bacterial count of lactobacillus acidophilus in the fermented goat milk is up to 108cfu/mL or more; the nutritional ingredients and functions of the goat milk and probiotics can be obtained after the antioxidant lactobacillus acidophilus fermented goat milk is drunk for a long time; and meanwhile, the antioxidant lactobacillus acidophilus fermented goat milk can delay senescence and can prevent a series of diseases, such as senile dementia, to a certain extent.
Description
Technical field
The preparation method that the invention mainly relates to a kind of Lac caprae seu ovis that ferments, the preparation method of the Lac caprae seu ovis that ferments particularly to a kind of antioxidation bacillus acidophilus。
Background technology
Free radical refers to those free existence, containing the molecule of 1 or more than 1 unpaired electronics, ion, atom or atomic group, is body one homergy product, has very strong oxidisability。Normal condition lower body oxidative and anti-oxidative effect is in dynamic equilibrium, but owing to the factors such as disease is old and feeble can cause that Free Radical Level raises, thus causing that the antioxidant toxic and side effects of a series of disease synthetic is relatively strong, therefore the current research for the Natural antioxidant becomes focus instantly。The antioxidant in such as ascorbic acid, alpha-tocopherol, some non-oxidizability polysaccharide and breast source。The method preparing anti-oxidation peptide conventional at present is enzymatic isolation method, has efficiently gentle feature, but relatively costly, and the peptide mouthfeel prepared is not good。Utilizing fermentation method to produce peptide to unify producing enzyme process two step with enzymolysis, save production cost, the peptide mouthfeel that fermentation method prepares on the one hand is better, and fermentation milk is capable of direct drinking through simple processing。
Owing to nutritional labeling ratio is closer to human milk, therefore Lac caprae seu ovis is described as " king in milk "。Bacillus acidophilus belongs to Gram-positive bacillus, it it is one of probiotic bacteria important in human body, it is primarily present in the small intestinal of people, releasable lactic acid, acetic acid and the antibiotics that harmful bacteria is worked, for pathogenic bacterium, there is antagonism, and promote gastrointestinal motility, reduce vivotoxin to generate, promote the absorption of vitamin, reduce cholesterol absorption, jointly safeguard whole gastrointestinal microecological balance with bacillus bifidus, maintain health。And Semen Lablab Album belongs to integration of edible and medicinal herbs material, its polysaccharide not only can promote the growth of probiotic bacteria, also can improve the viscosity of fermentation yogurt during the fermentation, and itself has non-oxidizability, added before fermentation Lac caprae seu ovis, the mouthfeel of sour codonopsis lanceolata can be improved, increase live lactobacillus acidophilus number, and the non-oxidizability of sour codonopsis lanceolata goods can be improved。
Patent CN104186655A provides a kind of blood pressure lowering and the preparation method of antioxidation low-fat yogurt, it is with the milk liquid mixture that with the addition of thickening property material such as modified starch, pectin, agar etc. for raw material, successively access Lactobacillus plantarum and bacillus bifidus, prepare fermented dairy product。But it is not directed to prepare fermentation milk with having the Semen Lablab Album polysaccharide of the non-oxidizability milk liquid mixture as thick stabilization material for fermentation raw material using Lac caprae seu ovis。
Patent CN101575383A provides the preparation technology of Semen Lablab Album polysaccharide, the main decoction and alcohol sedimentation technique extraction Semen Lablab Album polysaccharide that adopts, but the technique being not directed to use enzyme extraction method to prepare Semen Lablab Album polysaccharide。
Summary of the invention
Present invention aim at providing a kind of mouthfeel and nutritive value good and have the antioxidation bacillus acidophilus of relatively strong anti-oxidation and ferment the preparation method of Lac caprae seu ovis。
For reaching above-mentioned purpose, the technical solution used in the present invention is:
1) bacteria suspension of strain of lactobacillus acidophilus is seeded in the recovery Lac caprae seu ovis that mass concentration is 10%-20% with the volume ratio of 3%-9%, being added thereto to Semen Lablab Album polysaccharide again makes the concentration of Semen Lablab Album polysaccharide be 4-10mg/mL, then carries out Anaerobic culturel and obtains fermentation Lac caprae seu ovis；
2) after adding the sucrose of its quality 5%-10% in fermentation Lac caprae seu ovis, fermentation Lac caprae seu ovis is placed in 2 DEG C of-5 DEG C of lower seals ferment afterwards, obtains antioxidation bacillus acidophilus and ferment Lac caprae seu ovis。
Described Anaerobic culturel is Anaerobic culturel 6-15 hour in 35 DEG C of-45 DEG C of calorstats。
The described rear ferment time is 8h-12h。
Described Semen Lablab Album polysaccharide preparation technology is as follows:
1) first, take 5 parts of Semen Lablab Album size-reduced mistake 60 mesh sieves by mass fraction and obtain White Hyacinth Bean, and be dissolved in 100-150 part distilled water and obtain Semen Lablab Album solution；
2) secondly, the xylanase of the cellulase of its quality 0.5%-1.5%, 0.5%-1.5% is added in Semen Lablab Album solution, adjustment liquid-solid ratio is 40-60:1, pH is that 4-9 carries out enzymolysis, afterwards solution heating is carried out enzyme denaturing to boiling, being filtered by enzymolysis solution subsequently, collecting filtrate is Semen Lablab Album polysaccharide extraction liquid；
3) rotated for Semen Lablab Album polysaccharide extraction liquid evaporimeter is concentrated into the concentrated solution of White Hyacinth Bean equal in quality, is then added in dehydrated alcohol and carries out standing precipitate with ethanol；
4) precipitate of standing is carried out sucking filtration, and dry to constant weight and pulverize at 45-60 DEG C being deposited in after washing with dehydrated alcohol, namely prepare Semen Lablab Album polysaccharide。
The activity of described cellulase is 8000U/g。
The activity of described xylanase is 50000U/g。
Described enzymatic hydrolysis condition is: 40 DEG C-70 DEG C carry out 2h-4h。
Described enzyme denaturing is for heating to seething with excitement and keeping 10-20min。
The volume ratio of described concentrated solution and dehydrated alcohol is 1:3-4, and the standing precipitate with ethanol time is 10-20h。
Wherein Semen Lablab Album is integration of edible and medicinal herbs thing, and its polysaccharide itself has non-oxidizability, adds before fermentation, not only can improve the viscosity of fermentation milk, can promote the growth of probiotic bacteria simultaneously。
The ferment DPPH free radical scavenging activity of Lac caprae seu ovis of the antioxidation bacillus acidophilus prepared by the preparation method of the present invention is 50%-80%, and in fermentation sour codonopsis lanceolata, live lactobacillus acidophilus number all reaches 108More than cfu/mL。This product of long-term drink, while the nutritional labeling obtaining Lac caprae seu ovis and probiotic bacteria itself and function, can go back delaying sanility, and prevents a series of diseases such as senile dementia to a certain extent。
Detailed description of the invention
The strain of lactobacillus acidophilus of the present invention adopts following methods to carry out activation processing: takes 0.3g lyophilizing bacillus acidophilus's mycopowder and is inoculated in 10mL at 121 DEG C in the liquid MRS culture medium of sterilizing 15min, constant temperature culture 24h at 37 DEG C, the inoculum concentration being 5% with volume ratio (v/v) again, activating for two generations under same culture conditions, prepared concentration is 1-9 × 109Three generations's bacteria suspension of the strain of lactobacillus acidophilus of individual/ml。
Embodiment 1:
Prepared by Semen Lablab Album polysaccharide:
1) first, take 5 parts of Semen Lablab Album size-reduced mistake 60 mesh sieves by mass fraction and obtain White Hyacinth Bean, and be dissolved in 100 parts of distilled water and obtain Semen Lablab Album solution；
2) secondly, add in Semen Lablab Album solution the activity of its quality 1% be the cellulase of 8000U/g, 1.5% the xylanase of 50000U/g, adjustment liquid-solid ratio is 55:1, pH is at 50 DEG C of enzymolysis 3h after 6, afterwards solution is heated to seething with excitement and keeping 10min to carry out enzyme denaturing, being filtered by enzymolysis solution subsequently, collecting filtrate is Semen Lablab Album polysaccharide extraction liquid；
3) rotated for Semen Lablab Album polysaccharide extraction liquid evaporimeter is concentrated into the concentrated solution of White Hyacinth Bean equal in quality, is then added in the dehydrated alcohol of 3 times of volumes and stands 10h precipitate with ethanol；
4) precipitate of standing is carried out sucking filtration, and will be deposited at 50 DEG C and dry to constant weight and pulverize after washing with dehydrated alcohol, namely prepare Semen Lablab Album polysaccharide。
Antioxidation bacillus acidophilus is fermented the preparation of Lac caprae seu ovis:
1) bacteria suspension of the strain of lactobacillus acidophilus volume ratio with 5% is seeded in the recovery Lac caprae seu ovis that mass concentration is 14%, being added thereto to Semen Lablab Album polysaccharide again makes the concentration of Semen Lablab Album polysaccharide be 6mg/mL, and then in 41 DEG C of calorstats, Anaerobic culturel obtains fermentation Lac caprae seu ovis for 10 hours；
2) after adding the sucrose of its quality 5% in fermentation Lac caprae seu ovis, fermentation Lac caprae seu ovis is placed in 4 DEG C of lower seals ferment 10h afterwards, obtains antioxidation bacillus acidophilus and ferment Lac caprae seu ovis。
In products obtained therefrom, live lactobacillus acidophilus number is 5.11 × 108Cfu/mL, DPPH free radical scavenging activity is 75.25%。
Embodiment 2:
Prepared by Semen Lablab Album polysaccharide:
1) first, take 5 parts of Semen Lablab Album size-reduced mistake 60 mesh sieves by mass fraction and obtain White Hyacinth Bean, and be dissolved in 120 parts of distilled water and obtain Semen Lablab Album solution；
2) secondly, add in Semen Lablab Album solution the activity of its quality 0.5% be the cellulase of 8000U/g, 1% the xylanase of 50000U/g, adjustment liquid-solid ratio is 45:1, pH is at 60 DEG C of enzymolysis 2.5h after 5, afterwards solution is heated to seething with excitement and keeping 15min to carry out enzyme denaturing, being filtered by enzymolysis solution subsequently, collecting filtrate is Semen Lablab Album polysaccharide extraction liquid；
3) rotated for Semen Lablab Album polysaccharide extraction liquid evaporimeter is concentrated into the concentrated solution of White Hyacinth Bean equal in quality, is then added in the dehydrated alcohol of 3 times of volumes and stands 20h precipitate with ethanol；
4) precipitate of standing is carried out sucking filtration, and will be deposited at 60 DEG C and dry to constant weight and pulverize after washing with dehydrated alcohol, namely prepare Semen Lablab Album polysaccharide。
Antioxidation bacillus acidophilus is fermented the preparation of Lac caprae seu ovis:
1) bacteria suspension of the strain of lactobacillus acidophilus volume ratio with 4% is seeded in the recovery Lac caprae seu ovis that mass concentration is 16%, being added thereto to Semen Lablab Album polysaccharide again makes the concentration of Semen Lablab Album polysaccharide be 4mg/mL, and then in 35 DEG C of calorstats, Anaerobic culturel obtains fermentation Lac caprae seu ovis for 15 hours；
2) after adding the sucrose of its quality 8% in fermentation Lac caprae seu ovis, fermentation Lac caprae seu ovis is placed in 3 DEG C of lower seals ferment 8h afterwards, obtains antioxidation bacillus acidophilus and ferment Lac caprae seu ovis。
In products obtained therefrom, live lactobacillus acidophilus number is 3.28 × 108Cfu/mL, DPPH free radical scavenging activity is 68.12%。
Embodiment 3:
Prepared by Semen Lablab Album polysaccharide:
1) first, take 5 parts of Semen Lablab Album size-reduced mistake 60 mesh sieves by mass fraction and obtain White Hyacinth Bean, and be dissolved in 150 parts of distilled water and obtain Semen Lablab Album solution；
2) secondly, add in Semen Lablab Album solution the activity of its quality 1.5% be the cellulase of 8000U/g, 0.5% the xylanase of 50000U/g, adjustment liquid-solid ratio is 60:1, pH is at 70 DEG C of enzymolysis 2h after 7, afterwards solution is heated to seething with excitement and keeping 20min to carry out enzyme denaturing, being filtered by enzymolysis solution subsequently, collecting filtrate is Semen Lablab Album polysaccharide extraction liquid；
3) rotated for Semen Lablab Album polysaccharide extraction liquid evaporimeter is concentrated into the concentrated solution of White Hyacinth Bean equal in quality, is then added in the dehydrated alcohol of 4 times of volumes and stands 15h precipitate with ethanol；
4) precipitate of standing is carried out sucking filtration, and will be deposited at 45 DEG C and dry to constant weight and pulverize after washing with dehydrated alcohol, namely prepare Semen Lablab Album polysaccharide。
Antioxidation bacillus acidophilus is fermented the preparation of Lac caprae seu ovis:
1) bacteria suspension of the strain of lactobacillus acidophilus volume ratio with 3% is seeded in the recovery Lac caprae seu ovis that mass concentration is 12%, being added thereto to Semen Lablab Album polysaccharide again makes the concentration of Semen Lablab Album polysaccharide be 8mg/mL, and then in 38 DEG C of calorstats, Anaerobic culturel obtains fermentation Lac caprae seu ovis for 12 hours；
2) after adding the sucrose of its quality 6% in fermentation Lac caprae seu ovis, fermentation Lac caprae seu ovis is placed in 5 DEG C of lower seals ferment 11h afterwards, obtains antioxidation bacillus acidophilus and ferment Lac caprae seu ovis。
In products obtained therefrom, live lactobacillus acidophilus number is 2.15 × 108Cfu/mL, DPPH free radical scavenging activity is 65.88%。
Embodiment 4:
Prepared by Semen Lablab Album polysaccharide:
1) first, take 5 parts of Semen Lablab Album size-reduced mistake 60 mesh sieves by mass fraction and obtain White Hyacinth Bean, and be dissolved in 130 parts of distilled water and obtain Semen Lablab Album solution；
2) secondly, add in Semen Lablab Album solution the activity of its quality 0.8% be the cellulase of 8000U/g, 1.2% the xylanase of 50000U/g, adjustment liquid-solid ratio is 50:1, pH is at 40 DEG C of enzymolysis 4h after 4, afterwards solution is heated to seething with excitement and keeping 13min to carry out enzyme denaturing, being filtered by enzymolysis solution subsequently, collecting filtrate is Semen Lablab Album polysaccharide extraction liquid；
3) rotated for Semen Lablab Album polysaccharide extraction liquid evaporimeter is concentrated into the concentrated solution of White Hyacinth Bean equal in quality, is then added in the dehydrated alcohol of 3.5 times of volumes and stands 13h precipitate with ethanol；
4) precipitate of standing is carried out sucking filtration, and will be deposited at 55 DEG C and dry to constant weight and pulverize after washing with dehydrated alcohol, namely prepare Semen Lablab Album polysaccharide。
Antioxidation bacillus acidophilus is fermented the preparation of Lac caprae seu ovis:
1) bacteria suspension of the strain of lactobacillus acidophilus volume ratio with 7% is seeded in the recovery Lac caprae seu ovis that mass concentration is 10%, being added thereto to Semen Lablab Album polysaccharide again makes the concentration of Semen Lablab Album polysaccharide be 5mg/mL, and then in 43 DEG C of calorstats, Anaerobic culturel obtains fermentation Lac caprae seu ovis for 6 hours；
2) after adding the sucrose of its quality 7% in fermentation Lac caprae seu ovis, fermentation Lac caprae seu ovis is placed in 2 DEG C of lower seals ferment 9h afterwards, obtains antioxidation bacillus acidophilus and ferment Lac caprae seu ovis。
In products obtained therefrom, live lactobacillus acidophilus number is 2.23 × 108Cfu/mL, DPPH free radical scavenging activity is 59.72%。
Embodiment 5:
Prepared by Semen Lablab Album polysaccharide:
1) first, take 5 parts of Semen Lablab Album size-reduced mistake 60 mesh sieves by mass fraction and obtain White Hyacinth Bean, and be dissolved in 110 parts of distilled water and obtain Semen Lablab Album solution；
2) secondly, add in Semen Lablab Album solution the activity of its quality 1.2% be the cellulase of 8000U/g, 0.8% the xylanase of 50000U/g, adjustment liquid-solid ratio is 40:1, pH is at 50 DEG C of enzymolysis 2.5h after 9, afterwards solution is heated to seething with excitement and keeping 18min to carry out enzyme denaturing, being filtered by enzymolysis solution subsequently, collecting filtrate is Semen Lablab Album polysaccharide extraction liquid；
3) rotated for Semen Lablab Album polysaccharide extraction liquid evaporimeter is concentrated into the concentrated solution of White Hyacinth Bean equal in quality, is then added in the dehydrated alcohol of 3 times of volumes and stands 18h precipitate with ethanol；
4) precipitate of standing is carried out sucking filtration, and will be deposited at 50 DEG C and dry to constant weight and pulverize after washing with dehydrated alcohol, namely prepare Semen Lablab Album polysaccharide。
Antioxidation bacillus acidophilus is fermented the preparation of Lac caprae seu ovis:
1) bacteria suspension of the strain of lactobacillus acidophilus volume ratio with 9% is seeded in the recovery Lac caprae seu ovis that mass concentration is 20%, being added thereto to Semen Lablab Album polysaccharide again makes the concentration of Semen Lablab Album polysaccharide be 10mg/mL, and then in 45 DEG C of calorstats, Anaerobic culturel obtains fermentation Lac caprae seu ovis for 12 hours；
2) after adding the sucrose of its quality 10% in fermentation Lac caprae seu ovis, fermentation Lac caprae seu ovis is placed in 4 DEG C of lower seals ferment 12h afterwards, obtains antioxidation bacillus acidophilus and ferment Lac caprae seu ovis。
In products obtained therefrom, live lactobacillus acidophilus number is 5.28 × 108Cfu/mL, DPPH free radical scavenging activity is 70.14%。
Claims (9)
1. an antioxidation bacillus acidophilus is fermented the preparation method of Lac caprae seu ovis, it is characterised in that:
1) bacteria suspension of strain of lactobacillus acidophilus is seeded in the recovery Lac caprae seu ovis that mass concentration is 10%-20% with the volume ratio of 3%-9%, it is added thereto to Semen Lablab Album polysaccharide again, the concentration making Semen Lablab Album polysaccharide is 4-10mg/mL, then carries out Anaerobic culturel and obtains fermentation Lac caprae seu ovis；
2) after adding the sucrose of its quality 5%-10% in fermentation Lac caprae seu ovis, fermentation Lac caprae seu ovis is placed in 2 DEG C of-5 DEG C of lower seals ferment afterwards, obtains antioxidation bacillus acidophilus and ferment Lac caprae seu ovis。
2. antioxidation bacillus acidophilus according to claim 1 is fermented the preparation method of Lac caprae seu ovis, it is characterised in that: described Anaerobic culturel is Anaerobic culturel 6-15 hour in 35 DEG C of-45 DEG C of calorstats。
3. antioxidation bacillus acidophilus according to claim 1 is fermented the preparation method of Lac caprae seu ovis, it is characterised in that: the described rear ferment time is 8h-12h。
4. antioxidation bacillus acidophilus according to claim 1 is fermented the preparation method of Lac caprae seu ovis, it is characterised in that: described Semen Lablab Album polysaccharide preparation technology is as follows:
1) first, take 5 parts of Semen Lablab Album size-reduced mistake 60 mesh sieves by mass fraction and obtain White Hyacinth Bean, and be dissolved in 100-150 part distilled water and obtain Semen Lablab Album solution；
2) secondly, the xylanase of the cellulase of its quality 0.5%-1.5%, 0.5%-1.5% is added in Semen Lablab Album solution, adjustment liquid-solid ratio is 40-60:1, pH is that 4-9 carries out enzymolysis, afterwards solution heating is carried out enzyme denaturing to boiling, being filtered by enzymolysis solution subsequently, collecting filtrate is Semen Lablab Album polysaccharide extraction liquid；
3) rotated for Semen Lablab Album polysaccharide extraction liquid evaporimeter is concentrated into the concentrated solution of White Hyacinth Bean equal in quality, is then added in dehydrated alcohol and carries out standing precipitate with ethanol；
4) precipitate of standing is carried out sucking filtration, and dry to constant weight and pulverize at 45-60 DEG C being deposited in after washing with dehydrated alcohol, namely prepare Semen Lablab Album polysaccharide。
5. antioxidation bacillus acidophilus according to claim 4 is fermented the preparation method of Lac caprae seu ovis, it is characterised in that: the activity of described cellulase is 8000U/g。
6. antioxidation bacillus acidophilus according to claim 4 is fermented the preparation method of Lac caprae seu ovis, it is characterised in that: the activity of described xylanase is 50000U/g。
7. antioxidation bacillus acidophilus according to claim 4 is fermented the preparation method of Lac caprae seu ovis, it is characterised in that: described enzymatic hydrolysis condition is: 40 DEG C-70 DEG C carry out 2h-4h。
8. antioxidation bacillus acidophilus according to claim 4 is fermented the preparation method of Lac caprae seu ovis, it is characterised in that: described enzyme denaturing for heating to seething with excitement and keeping 10-20min。
9. antioxidation bacillus acidophilus according to claim 4 is fermented the preparation method of Lac caprae seu ovis, it is characterised in that: the volume ratio of described concentrated solution and dehydrated alcohol is 1:3-4, and standing the precipitate with ethanol time is 10-20h。
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