CN111187734A - 长双歧杆菌bl986、由其制备的冻干粉及冻干粉的应用 - Google Patents
长双歧杆菌bl986、由其制备的冻干粉及冻干粉的应用 Download PDFInfo
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- CN111187734A CN111187734A CN201911355655.XA CN201911355655A CN111187734A CN 111187734 A CN111187734 A CN 111187734A CN 201911355655 A CN201911355655 A CN 201911355655A CN 111187734 A CN111187734 A CN 111187734A
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Abstract
本发明公开了一种长双歧杆菌BL986、由其制备的冻干粉及冻干粉的应用,本发明的长双歧杆菌BL9866已于2019年10月28日提交中国微生物菌种保藏管理委员会普通微生物中心(CGMCC)予以保藏,其保藏编号为CGMCC No.18743。使用本发明的长双歧杆菌BL986用于制作乳酸菌冻干粉,所制备乳酸菌冻干粉用于制备巧克力时,其分散性好,均匀度高,极大地提升了产品品质。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种长双歧杆菌冻干粉、制备方法及其应用。
背景技术
在高强度工作的催化下,餐饮的“零食化”已经成为全球食品市场最重要的发展趋势之一。有调查指出,大约三分之一的英国人每天在工作中吃两次或两次以上的零食。日益增长的“零食化”消费已经成为功能性成分的潜在市场之一。然而,过度精制的食品,没有规律的饮食习惯,强大的生活压力和快节奏的生活造成了一定人群的脾胃虚弱。
随着巧克力市场的日益成熟,将巧克力作为一种高脂肪产品消费,在当下也被人们当做一种甜蜜的负担。因此,在巧克力中添加以乳酸菌为代表的益生菌,将是一种新的发展趋势。益生菌可以让人享受美味的同时,增加健康诉求,减少心理负担。制作乳酸菌巧克力,乳酸菌冻干粉是其核心功能性配料,然而现有用于制作巧克力的乳酸菌冻干粉一般是水溶性的,在乳酸菌巧克力的制作过程中会出现溶解困难,分布不均匀的现象,严重影响了产品品质,造成乳酸菌巧克力生产企业在质量控制、产品销售等环节的困难。
发明内容
为解决现有乳酸菌冻干粉在乳酸菌巧克力的制作过程中出现溶解困难,分布不均匀的的技术问题,本发明提供一种长双歧杆菌BL986、由其制备的冻干粉及冻干粉的应用。
本发明采用的技术方案是:
本发明第一方面提供一种长双歧杆菌BL986,其保藏编号为CGMCC No.18743。该菌株已于2019年10月28日提交中国微生物菌种保藏管理委员会普通微生物中心(CGMCC)予以保藏。
优选地,所述长双歧杆菌乳酸菌BL986的16S rDNA序列具有如SEQ ID NO.1所示的序列结构。所述SEQ ID NO.1的具体结构如下:
ggctcaggatgaacgctggcggcgtgcttaacacatgcaagtcgaacgggatccatcaagcttgcttggtggtgagagtggcgaacgggtgagtaatgcgtgaccgacctgccccatacaccggaatagctcctggaaacgggtggtaatgccggatgctccagttgatcgcatggtcttctgggaaagctttcgcggtatgggatggggtcgcgtcctatcagcttgacggcggggtaacggcccaccgtggcttcgacgggtagccggcctgagagggcgaccggccacattgggactgagatacggcccagactcctacgggaggcagcagtggggaatattgcacaatgggcgcaagcctgatgcagcgacgccgcgtgagggatggaggccttcgggttgtaaacctcttttatcggggagcaagcgagagtgagtttacccgttgaataagcaccggctaactacgtgccagcagccgcggtaatacgtagggtgcaagcgttatccggaattattgggcgtaaagggctcgtaggcggttcgtcgcgtccggtgtgaaagtccatcgcttaacggtggatccgcgccgggtacgggcgggcttgagtgcggtaggggagactggaattcccggtgtaacggtggaatgtgtagatatcgggaagaacaccaatggcgaaggcaggtctctgggccgttactgacgctgaggagcgaaagcgtggggagcgaacaggattagataccctggtagtccacgccgtaaacggtggatgctggatgtggggcccgttccacgggttccgtgtcggagctaacgcgttaagcatcccgcctggggagtacggccgcaaggctaaaactcaaagaaattgacgggggcccgcacaagcggcggagcatgcggattaattcgatgcaacgcgaagaaccttacctgggcttgacatgttcccgacggtcgtagagatacggcttcccttcggggcgggttcacaggtggtgcatggtcgtcgtcagctcgtgtcgtgagatgttgggttaagtcccgcaacgagcgcaaccctcgccccgtgttgccagcggattatgccgggaactcacgggggaccgccggggttaactcggaggaaggtggggatgacgtcagatcatcatgccccttacgtccagggcttcacgcatgctacaatggccggtacaacgggatgcgacgcggcgacgcggagcggatccctgaaaaccggtctcagttcggatcgcagtctgcaactcgactgcgtgaaggcggagtcgctagtaatcgcgaatcagcaacgtcgcggtgaatgcgttcccgggccttgtacacaccgcccgtcaagtcatgaaag。
本发明第二方面提供一种长双歧杆菌冻干粉,由上述长双歧杆菌BL986制得。
本发明第三方面提供一种上述长双歧杆菌冻干粉的制备方法,包括以下步骤:
(1)培养基的配制:
将蛋白胨8~15g,酵母膏3~8g,葡萄糖15~25g,吐温80 0.5~2mL,溶于1000mL蒸馏水,在120~125℃下灭菌15~25分钟;
(2)乳酸菌活化:
在灭菌后的培养基中接入长双歧杆菌BL986,使得原始菌数在1.0×104cfu/ml~1.0×105cfu/ml,在35~44℃下发酵24~72h,使菌数>1.0×109cfu/ml;
(3)菌体收集:收集乳酸菌发酵液,在转速为4000~7500r/min条件下离心4~12分钟,弃上清收集菌体沉淀物;
(4)菌泥冷冻干燥:在步骤(3)收集的沉淀物中加入冻干保护剂和水后,铺盘1.0~3cm,在-85~-75℃下冷冻过夜,用真空冷冻干燥机冷冻干燥18~30h。
进一步地,上述制备方法还包括:
(5)粉碎混合:将步骤(4)所得冻干粉粉碎成粉末,添加一定量的稀释剂后罐装。
优选地,所述稀释剂为山梨醇或/和葡萄糖,稀释剂用量为冻干粉总量的70~90%。
优选地,所述冻干保护剂为脱脂乳粉、海藻糖、VC或大豆磷脂中的至少一种。
优选地,在步骤(4)中,冻干保护剂、水、菌泥的质量百分比为:菌泥85~90%,冻干保护剂1.7~3.5%,其余为水。
本发明第四方面提供一种上述长双歧杆菌冻干粉的在制备脂肪类食品中的应用,所述长双歧杆菌的用量为脂肪类食品总量的1~10%。
优选地,所述长双歧杆菌冻干粉在制备液态或固态巧克力中的应用,其用量为巧克力总量的1~10%。
本发明的有益效果为:
本发明优化了培养基,使得基底中减少难溶于脂肪的大分子物质的存在,降低其分散难度,同时也可保证长双歧杆菌BL986菌株的生长;另一方面选择生产巧克力或脂肪类食品中国常用的生产原料脱脂乳粉、海藻糖、VC或大豆磷脂作为保护剂,排除水溶性胶体,其分散效果好且不额外增加食品的组成成分,制得的食品更安全;最后优选小分子的糖类或糖醇作为稀释剂添加到长双歧杆菌冻干粉中,不仅可以在存储期保护菌株的活性,且可使分散性更好。
具体实施方式
为了更好地理解本发明,下面结合实施例进一步阐明本发明的内容,但本发明的内容不仅仅局限于下面的实施例。
本实施例的长双歧杆菌BL986已于2019年10月28日提交中国微生物菌种保藏管理委员会普通微生物中心(CGMCC)予以保藏,其保藏编号为CGMCC No.18743。
本发明的保藏编号为CGMCC No.18743的长双歧杆菌BL986从乳制品分离,并通过如下方法分离得到:
(1)制备MRS培养基
MRS培养基的具体成分如下:
制法:将上述成分加入到1000mL蒸馏水中,加热溶解,调节pH,分装后121℃高压灭菌15min~20min。
(2)从乳制品中分离得到长双歧杆菌BL986从酸奶中分离得到长双歧杆菌BL986;分离方法如下:将酸奶的样品在灭菌的生理盐水中稀释到一定的梯度,以0.1mL置于MRS琼脂平板,使用L形棒进行表面涂布,37℃,厌氧培养48h;用接种环挑取平板上的特征菌落。于新的MRS琼脂平板划线分离后获得。
上述方法得到的长双歧杆菌BL986的特性如下:
革兰氏阳性、不抗酸、不形成孢子、不运动的专性厌氧细菌,发酵葡萄糖主要产生乙酸和L(+)乳酸,摩尔比为3:2,还产生少量的甲酸和琥珀酸,不产生CO2、丙酸和丁酸。过氧化氢酶阴性,联苯胺反应和吲哚反应阴性,不还原硝酸盐。G+C的摩尔含量在57.2%~64.5%之间。
得到的长双歧杆菌BL986的16S rDNA序列具有SEQ ID NO.1所示的序列结构,所述SEQID NO.1的具体结构如下:
ggctcaggatgaacgctggcggcgtgcttaacacatgcaagtcgaacgggatccatcaagcttgcttggtggtgagagtggcgaacgggtgagtaatgcgtgaccgacctgccccatacaccggaatagctcctggaaacgggtggtaatgccggatgctccagttgatcgcatggtcttctgggaaagctttcgcggtatgggatggggtcgcgtcctatcagcttgacggcggggtaacggcccaccgtggcttcgacgggtagccggcctgagagggcgaccggccacattgggactgagatacggcccagactcctacgggaggcagcagtggggaatattgcacaatgggcgcaagcctgatgcagcgacgccgcgtgagggatggaggccttcgggttgtaaacctcttttatcggggagcaagcgagagtgagtttacccgttgaataagcaccggctaactacgtgccagcagccgcggtaatacgtagggtgcaagcgttatccggaattattgggcgtaaagggctcgtaggcggttcgtcgcgtccggtgtgaaagtccatcgcttaacggtggatccgcgccgggtacgggcgggcttgagtgcggtaggggagactggaattcccggtgtaacggtggaatgtgtagatatcgggaagaacaccaatggcgaaggcaggtctctgggccgttactgacgctgaggagcgaaagcgtggggagcgaacaggattagataccctggtagtccacgccgtaaacggtggatgctggatgtggggcccgttccacgggttccgtgtcggagctaacgcgttaagcatcccgcctggggagtacggccgcaaggctaaaactcaaagaaattgacgggggcccgcacaagcggcggagcatgcggattaattcgatgcaacgcgaagaaccttacctgggcttgacatgttcccgacggtcgtagagatacggcttcccttcggggcgggttcacaggtggtgcatggtcgtcgtcagctcgtgtcgtgagatgttgggttaagtcccgcaacgagcgcaaccctcgccccgtgttgccagcggattatgccgggaactcacgggggaccgccggggttaactcggaggaaggtggggatgacgtcagatcatcatgccccttacgtccagggcttcacgcatgctacaatggccggtacaacgggatgcgacgcggcgacgcggagcggatccctgaaaaccggtctcagttcggatcgcagtctgcaactcgactgcgtgaaggcggagtcgctagtaatcgcgaatcagcaacgtcgcggtgaatgcgttcccgggccttgtacacaccgcccgtcaagtcatgaaag。
实施例1
(1)培养基的配制:将蛋白胨15g、酵母膏8g、葡萄糖15g及吐温80 0.5mL,溶于1000mL蒸馏水,在125℃下灭菌15分钟;
(2)乳酸菌活化:在灭菌后的培养基中接入长双歧杆菌BL986,使得原始菌数为1.0×105cfu/ml;在44℃下发酵72h,使菌数>5.0×109cfu/ml;
(3)菌体收集:收集乳酸菌发酵液,在转速7500r/min,4℃条件下离心12分钟,弃上清收集菌体沉淀物;
(4)菌泥冷冻干燥:在步骤(3)收集的沉淀物中加入冻干保护剂和水,菌泥90%,脱脂乳粉2%,水8%,铺盘厚度3cm,-85℃下冷冻过夜,用真空冷冻干燥机进行真空冷冻干燥30h得到冻干粉半成品,冷阱温度-45℃,真空度1Pa;
(5)粉碎混合:将步骤(4)所得冻干粉半成品粉碎成粉末,添加一定量的稀释剂后罐装制得成品A;冻干粉半成品30%,葡萄糖70%。
实施例2
(1)培养基的配制:将蛋白胨8g、酵母膏3g、葡萄糖15g及吐温80 2mL,溶于1000mL蒸馏水,在120℃下灭菌15分钟;
(2)乳酸菌活化:在灭菌后的培养基中接入长双歧杆菌BL986,使得原始菌数为1.0×104cfu/ml;在35℃下发酵24h,使菌数>6.0×109cfu/ml;
(3)菌体收集:收集乳酸菌发酵液,在转速7500r/min,4℃条件下离心4分钟,弃上清收集菌体沉淀物;
(4)菌泥冷冻干燥:在步骤(3)收集的沉淀物中加入冻干保护剂和水,菌泥80%,海藻糖1%,水18%,铺盘厚度在1.0cm,-75℃冷冻过夜,用真空冷冻干燥机进行真空冷冻干燥18h得到冻干粉半成品,冷阱温度-55℃,真空度1Pa;
(5)粉碎混合:将步骤(4)所得冻干粉半成品粉碎成粉末,添加一定量的稀释剂后罐装制得成品B;冻干粉半成品10%,山梨醇90%。
实施例3
(1)培养基的配制:将蛋白胨10g、酵母膏5g、葡萄糖20g及吐温80 1.5mL,溶于1000mL蒸馏水,在122℃下灭菌20分钟;
(2)乳酸菌活化:在灭菌后的培养基中接入长双歧杆菌BL986,使得原始菌数为1.0×104cfu/ml;在40℃下发酵60h,使菌数>3.0×109cfu/ml;
(3)菌体收集:收集乳酸菌发酵液,在转速6000r/min,4℃条件下离心8分钟,弃上清收集菌体沉淀物;
(4)菌泥冷冻干燥:在步骤(3)收集的沉淀物中加入冻干保护剂和水,菌泥90%,VC0.3%,大豆磷脂0.8%,水8.9%,铺盘厚度在2.0cm,-80℃冷冻过夜,用真空冷冻干燥机进行真空冷冻干燥24h得到冻干粉半成品;冷阱温度-50℃,真空度1Pa;
(5)粉碎混合:将步骤(4)所得冻干粉半成品粉碎成粉末,添加一定量的稀释剂后罐装制得成品C;冻干粉半成品20%,山梨醇1.5%,葡萄糖78.5%。
实施例4
(1)培养基的配制:将蛋白胨15g、酵母膏3g、葡萄糖25g及吐温80 1.25mL,溶于1000mL蒸馏水,在125℃下灭菌25分钟;
(2)乳酸菌活化:在灭菌后的培养基中接入长双歧杆菌BL986,使得原始菌数为1.0×105cfu/ml;在44℃下发酵24h,使菌数>9.0×109cfu/ml;
(3)菌体收集:收集乳酸菌发酵液,在转速4000r/min,4℃条件下离心12分钟,弃上清收集菌体沉淀物;
(4)菌泥冷冻干燥:在步骤(3)收集的沉淀物中加入冻干保护剂和水,菌泥90%,脱脂乳粉1.0%,海藻糖1.5%,VC 0.2%,大豆磷脂1%,水6.3%,铺盘厚度在3.0cm,-75℃冷冻过夜,用真空冷冻干燥机进行冷冻干燥30h得到冻干粉半成品,冷阱温度-50℃,真空度1Pa;
(5)粉碎混合:将步骤(4)所得冻干粉半成品粉碎成粉末,添加一定量的稀释剂后罐装制得成品D;冻干粉半成品30%,山梨醇1.5%,葡萄糖68.5%。
以上实施例中菌落总数的测定参加GB 4789.35-2016《食品安全国家标准食品微生物学检验乳酸菌检验》。
对比例1
(1)培养基的配制:将蛋白胨15g、酵母膏8g、葡萄糖15g及吐温80 0.5mL,溶于1000mL蒸馏水,在125℃下灭菌15分钟;
(2)乳酸菌活化:在灭菌后的培养基中接入干酪乳杆菌LC112,使得原始菌数为1.0×105cfu/ml;在44℃下发酵72h,使菌数>5.0×109cfu/ml;
(3)菌体收集:收集乳酸菌发酵液,在转速7500r/min,4℃条件下离心12分钟,弃上清收集菌体沉淀物;
(4)菌泥冷冻干燥:在步骤(3)收集的沉淀物中加入冻干保护剂和水,菌泥90%,脱脂乳粉2%,水8%,铺盘厚度3cm,-85℃下冷冻过夜,用真空冷冻干燥机进行真空冷冻干燥30h得到冻干粉半成品,冷阱温度-45℃,真空度1Pa;
(5)粉碎混合:将步骤(4)所得冻干粉半成品粉碎成粉末,添加一定量的稀释剂后罐装制得成品A;冻干粉半成品30%,葡萄糖70%。
对比例2
(1)培养基的配制:将脱脂奶粉15g、酵母膏8g、乳糖15g溶于1000mL蒸馏水,在125℃下灭菌15分钟;
(2)乳酸菌活化:在灭菌后的培养基中接入长6双歧杆菌BL986,使得原始菌数为5.0×103cfu/ml;在44℃下发酵9h,使菌数>5.0×109cfu/ml;
(3)菌体收集:收集乳酸菌发酵液,在转速7500r/min,4℃条件下离心12分钟,弃上清收集菌体沉淀物;
(4)菌泥冷冻干燥:在步骤(3)收集的沉淀物中加入冻干保护剂和水,菌泥90%,脱脂乳粉2%,海藻酸钠2%,水6%,铺盘厚度3cm,-85℃下冷冻过夜,用真空冷冻干燥机进行真空冷冻干燥30h得到冻干粉半成品,冷阱温度-45℃,真空度1Pa;
(5)粉碎混合:将步骤(4)所得冻干粉半成品粉碎成粉末,添加一定量的稀释剂后罐装制得成品A;冻干粉半成品30%,微晶纤维素70%。
对比例3
(1)培养基的配制:将蛋白胨15g、酵母膏8g、葡萄糖15g及吐温80 0.5mL,溶于1000mL蒸馏水,在125℃下灭菌15分钟;
(2)乳酸菌活化:在灭菌后的培养基中接入长双歧杆菌BL986,使得原始菌数为1.0×105cfu/ml;在44℃下发酵72h,使菌数>5.0×109cfu/ml;
(3)菌体收集:收集乳酸菌发酵液,在转速7500r/min,4℃条件下离心12分钟,弃上清收集菌体沉淀物;
(4)菌泥冷冻干燥:在步骤(3)收集的沉淀物中加入冻干保护剂和水,菌泥90%,脱脂乳粉2%,海藻酸钠2%,水6%,铺盘厚度3cm,-85℃下冷冻过夜,用真空冷冻干燥机进行真空冷冻干燥30h得到冻干粉半成品,冷阱温度-45℃,真空度1Pa;
(5)粉碎混合:将步骤(4)所得冻干粉半成品粉碎成粉末,添加一定量的稀释剂后罐装制得成品A;冻干粉半成品30%,微晶纤维素70%。
应用实施例6~10本发明实施例长双歧杆菌冻干粉的应用
将实施例1~4所得长双歧杆菌冻干粉用于制备巧克力,其用量为巧克力总量的1~10%。
应用对比例11~15对比例乳酸菌冻干粉的应用
将对比例1~3所得乳酸菌冻干粉,采用与应用应用实施例相同的工艺制备巧克力,其用量与应用实施例相同。
采用GB/T 5918-2008标准测定应用实施例及应用对比例的分散性,其分散性见下表。
从上表可以看出,现有乳酸菌冻干粉用于制备巧克力其分散性较差,其均匀度均在5%以上,而本发明的长双歧杆菌冻干粉用于制备巧克力其分散性较好,其均匀度<2.5%,均匀度值越小,分散性越好。
从上表可以看出,使用本发明的长双歧杆菌BL986制备乳酸菌冻干粉,将该冻干粉用于制备巧克力时具有分散性好的特性,而采用其他菌种制备乳酸菌冻干粉,则不具有这样的特性。
从上表可以看出,使用本发明的制备方法制备的乳酸菌冻干粉用于制备巧克力时具有分散性好的特性,而采用方法制备的乳酸菌冻干粉,则不具有这样的特性。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
序列表
<110> 生合生物科技(扬州)有限公司
<120> 长双歧杆菌BL986、由其制备的冻干粉及冻干粉的应用
<141> 2019-12-25
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 1379
<212> DNA
<213> 长双歧杆菌(Bifidobacterium longum)
<400> 1
ggctcaggat gaacgctggc ggcgtgctta acacatgcaa gtcgaacggg atccatcaag 60
cttgcttggt ggtgagagtg gcgaacgggt gagtaatgcg tgaccgacct gccccataca 120
ccggaatagc tcctggaaac gggtggtaat gccggatgct ccagttgatc gcatggtctt 180
ctgggaaagc tttcgcggta tgggatgggg tcgcgtccta tcagcttgac ggcggggtaa 240
cggcccaccg tggcttcgac gggtagccgg cctgagaggg cgaccggcca cattgggact 300
gagatacggc ccagactcct acgggaggca gcagtgggga atattgcaca atgggcgcaa 360
gcctgatgca gcgacgccgc gtgagggatg gaggccttcg ggttgtaaac ctcttttatc 420
ggggagcaag cgagagtgag tttacccgtt gaataagcac cggctaacta cgtgccagca 480
gccgcggtaa tacgtagggt gcaagcgtta tccggaatta ttgggcgtaa agggctcgta 540
ggcggttcgt cgcgtccggt gtgaaagtcc atcgcttaac ggtggatccg cgccgggtac 600
gggcgggctt gagtgcggta ggggagactg gaattcccgg tgtaacggtg gaatgtgtag 660
atatcgggaa gaacaccaat ggcgaaggca ggtctctggg ccgttactga cgctgaggag 720
cgaaagcgtg gggagcgaac aggattagat accctggtag tccacgccgt aaacggtgga 780
tgctggatgt ggggcccgtt ccacgggttc cgtgtcggag ctaacgcgtt aagcatcccg 840
cctggggagt acggccgcaa ggctaaaact caaagaaatt gacgggggcc cgcacaagcg 900
gcggagcatg cggattaatt cgatgcaacg cgaagaacct tacctgggct tgacatgttc 960
ccgacggtcg tagagatacg gcttcccttc ggggcgggtt cacaggtggt gcatggtcgt 1020
cgtcagctcg tgtcgtgaga tgttgggtta agtcccgcaa cgagcgcaac cctcgccccg 1080
tgttgccagc ggattatgcc gggaactcac gggggaccgc cggggttaac tcggaggaag 1140
gtggggatga cgtcagatca tcatgcccct tacgtccagg gcttcacgca tgctacaatg 1200
gccggtacaa cgggatgcga cgcggcgacg cggagcggat ccctgaaaac cggtctcagt 1260
tcggatcgca gtctgcaact cgactgcgtg aaggcggagt cgctagtaat cgcgaatcag 1320
caacgtcgcg gtgaatgcgt tcccgggcct tgtacacacc gcccgtcaag tcatgaaag 1379
Claims (10)
1.一种长双歧杆菌BL986,其保藏编号为CGMCC No.18743。
2.根据权利要求1所述的长双歧杆菌BL986,其特征在于,所述长双歧杆菌乳酸菌BL986的16S rDNA序列具有如SEQ ID NO.1所示的序列结构。
3.一种长双歧杆菌冻干粉,其特征在于,由权利要求1或2所述的长双歧杆菌BL986制得。
4.一种权利要求3所述长双歧杆菌冻干粉的制作方法,其特征在于,包括以下步骤:
(1)培养基的配制:
将蛋白胨8~15g,酵母膏3~8g,葡萄糖15~25g,吐温80 0.5~2mL,溶于1000mL蒸馏水,在120~125℃下灭菌15~25分钟;
(2)乳酸菌活化:
在灭菌后的培养基中接入长双歧杆菌BL986,使得原始菌数在1.0×104cfu/ml~1.0×105cfu/ml,在35~44℃下发酵24~72h,使菌数>1.0×109cfu/ml;
(3)菌体收集:收集乳酸菌发酵液,在转速为4000~7500r/min条件下离心4~12分钟,弃上清收集菌体沉淀物;
(4)菌泥冷冻干燥:在步骤(3)收集的沉淀物中加入冻干保护剂和水后,铺盘1.0~3cm,在-85~-75℃下冷冻过夜,用真空冷冻干燥机冷冻干燥18~30h。
5.根据权利要求4所述的制作方法,其特征在于,还包括:
(5)粉碎混合:将步骤(4)所得冻干粉粉碎成粉末,添加一定量的稀释剂后罐装。
6.根据权利要求5所述的制作方法,其特征在于,所述稀释剂为山梨醇或/和葡萄糖,稀释剂用量为冻干粉总量的70~90%。
7.根据权利要求4或5所述的制作方法,其特征在于,所述冻干保护剂为脱脂乳粉、海藻糖、VC或大豆磷脂中的至少一种。
8.根据权利要求4或5所述的制作方法,其特征在于,在步骤(4)中,冻干保护剂、水、菌泥的质量百分比为:菌泥85~90%,冻干保护剂1.7~3.5%,其余为水。
9.权利要求3所述长双歧杆菌冻干粉在制备脂肪类食品中的应用,其用量为脂肪类食品总量的1~10%。
10.根据权利要求9所述的应用,其特征在于,所述长双歧杆菌冻干粉在制备液态或固态巧克力中的应用,其用量为巧克力总量的1~10%。
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