• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The lyophilised, enzymatically degraded sour milk product has the following composition: 15.5 to 16.5% free amino acids, 5 to 11% water, 45 to 50% lactose, 27 to 33% total protein, 25 to 28% soluble protein, 1.4 to 2% peptone nitrogen, 7 to 8% ash, an acidity of 130 DEG to 150 DEG TH, a pH of 3.8 to 4.1 and active Lactobacillus bulgaricum cells more than 100,000/g of sour milk product. This product is produced by mixing skimmed milk which has been pasteurised and cooled to 45 DEG C with 0.1 to 0.3% pancreatin and, after 30 minutes, inoculating with 1 to 3% of a bacterial combination of Streptococcus thermophilus strain 2ST and Lactobacillus bulgaricum strain 5 SB, after which it is fermented at 44-46 DEG C for 3 hours, and subsequently 0.1 to 0.3% pepsin is added, and the resulting product is stored at 20-25 DEG C for 24 hours and then lyophilised. The sour milk product is intended for cosmetic and pharmaceutical purposes.
    公开号:SU1256747A1
    申请号:SU787770415K
    申请日:1978-12-27
    公开日:1986-09-15
    发明作者:Ангелова Балтаджиева Мария；Младинов Николов Никола；Иванова Ангелакова Мария；Христов Витанов Тодор；Михайлов Фридманов Петър；Василева Василева Маргарита；Димитров Цветков Цветан；Цветкова Паункова Тота；Атанасова Куманова Румяна；Иванова Вълчанова Василка
    申请人:Дсо Фармахим (Инопредприятие)；
    IPC主号:
    专利说明:

    eleven
    The invention relates to the pharmaceutical industry and relates to a process for the production of a lyophilisate from yogurt.
    The aim of the invention is to provide a lyophilisate with a high content of free amino acids.
    The goal is achieved by the fact that the skimmed, pasteurized and cooled to 5 ° C milk is mixed with 0.1-0.3% of pancreatin, the mixture is held for 30 minutes, then 1-3% of the yeast containing streptococcus termophilus - strain 2ST is added to the mixture No. 113 and lactobacillus bulgaricus - strain 5SB No. 114 in the ratio of 1: 3 and after fermentation at 44-45 0 for 3 hours, 0.1-0.3% of pepsin is added to the mixture, held at 20-25 ° C 24 hours and lyophilized.
    Example 1. 200 kg of skimmed milk are pasteurized at 95 ° C for 30 minutes, cooled to 45 ° C and 0.6 K1 of pancreatin is added; the milk is left at 45 ° C for 30 minutes, after which 6 kg of ferment from strepto.coccus termophilus-2ST and I actotoacillus bulgaricus strain 5SB is added to it. The fermented milk is left for fermentation for 2 hours and 45 minutes at 44 ° C to an acidity of 90 ° T and a pH of 3.9, after which 0.6 kg of pepsin is added; the milk is stored at 20 ° C for 24 hours and lyophilized.
    18.5 kg of the lyophilized product are obtained with the following parameters:
    Water content,% 8.53 Lactose content,%. 49.80 Total protein,% 32.42 Soluble protein,% 28.40 Peptonic nitrogen,%. 28.40
    Editor M. Tsitkina
    Compiled by L. Pokrishgkina Tehred I. Veres
    Order 4854/3 Circulation 660 Subscription
    VNSHPI USSR State Committee
    for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5
    Production and printing company, Uzhgorod, st. Project, 4
    567472
    Free amino acids 16.50 Ash content,% - 7.20
    Acidity, ° T 148 pH 3.80
    5 active cells
    streptococcus termophilus 200000 Example 2. 100 kg of skimmed cow's milk are pasteurized at 95 ° C for 30 minutes and, after 10 cooling to 45 ° C, O, 1 5 kg of pancreatin is added. The milk is left for 30 minutes, after which 2.5 kg of the starter culture from the bacterial combination of streptococcus termophilus 15 strain 2ST and lactabacillus bulgaricus strain 5SB are added to it. The ferment milk is left for frementapy for 3 hours at an acidity of 75 ° T and pH 4, after which 0.1 kg of pepsi is added to it. 20 on. Sour milk give 24 hours at, then lyophilized.
    This gives 94.7 kg of the final lyophilized product, which is a white powder containing 16 g of free amino acids per 100 g of dry matter, water 10 kg, lactose 47 kg, total protein 29.70 kg, soluble protein 27.15 kg, penton30 nitrogen logo 1.9 kg, ash 8%, acidity, pH 3.9, with active cells of lactabacillus .bulgaricus swiss TOOOOO in 1 g of lyophilisate and with Gantimicrobial action: staphilococ35 CUS auseus (1:32), Bacillus mesen- tericus (1:62).
    The resulting lyophilisate is characterized by a high content of free amino acids in the presence of all
    40 components of sour milk and metabolites of vital activity streptococ-CUS termophilus, lactobacillus bulgaricus.
    Proofreader T. Kolb
    权利要求:
    Claims (1)
    [1]
    METHOD FOR PRODUCING LYOPHILIZATE FROM ACID MILK, characterized in that the pre-skimmed, pasteurized and cooled to 45 ° C milk is mixed with 0.1-0.3% pancreatin, the mixture is kept for 30 minutes, then 1-3% sourdough is added to the mixture containing streptococcus termophilus strain 2ST No. 113 and lactobacillus bul garicus strain 5SB No. 114 in the ratio 1: 3 and after fermentation at 4445 ° C for 3 hours, add to the mixture
    0.1-0.3% pepsin, withstand it at
    20-25 d C for 24 hours and lyophilize β .
    类似技术:
    公开号 | 公开日 | 专利标题
    SU1256747A1|1986-09-15|Method of producing lyophilizate from sour milk
    Anderson et al.1953|The nutritional requirements of lactic streptococci isolated from starter cultures. I. Growth in a synthetic medium
    FR2723960A1|1996-03-01|Prodn. of Streptococcus thermophilus cultures rich in beta-galactosidase
    Beshkova et al.1998|Production of amino acids by yogurt bacteria
    Kneifel et al.1993|An X-glu based agar medium for the selective enumeration of Lactobacillus acidophilus in yogurt-related milk products
    RU2202610C2|2003-04-20|Lactobacillus johnsonii as producer of l-|-lactate | and method for preparing bacterial strain
    Xiao et al.2000|High-yield production and characterization of α-galactosidase from Bifidobacterium breve grown on raffinose
    GB2037160A|1980-07-09|Milk-derived products
    KR910002356A|1991-02-25|Protein hydrolysis
    BG61712B1|1998-04-30|Ferments for bulgarian yoghourt and method for their preparation
    US3326693A|1967-06-20|Method for manufacturing sour milk and sour milk products
    Johnson et al.1978|The effects of nisin on the microbial flora of the dental plaque of monkeys |
    US3876808A|1975-04-08|Preparation of a balanced mixed viable bacterial culture
    KR890004639A|1989-05-09|Method of manufacturing lactic acid fermented beverage
    Dahiya et al.1962|Symbiosis among lactic streptococci
    Chaia et al.1990|Peptide hydrolases of propionibacteria: effect of pH and temperature
    KR940004883B1|1994-06-04|Stabilizer of lactobacillus powder
    JPS6447338A|1989-02-21|Preparation of kefir-like dairy product
    Yamamoto et al.1998|Classification of Lactobacillus helveticus strains by immunological differences in extracellular proteinases
    CA1307754C|1992-09-22|Procedure for the preparation of d-|- lactic acid
    US1866184A|1932-07-05|Process for increasing the digestibility and pharmacological action of animal milk
    GB1284822A|1972-08-09|Method of producing dry bulgarian yoghurt
    JPS61166355A|1986-07-28|Production of fermented product
    JP3876236B2|2007-01-31|Novel Streptococcus thermophilus bacteria and method for producing yogurt with reduced over-fermentation using the same
    GB1043194A|1966-09-21|Dehydrated fermented milk products
    同族专利:
    公开号 | 公开日
    ATA871278A|1981-10-15|
    BG27574A1|1979-12-12|
    ES475972A1|1980-04-01|
    FR2411001A1|1979-07-06|
    FR2411001B3|1981-10-02|
    AT366912B|1982-05-25|
    CH647945A5|1985-02-28|
    DE2852779A1|1979-06-13|
    SU1001938A1|1983-03-07|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    DE3024318A1|1980-06-27|1982-01-28|Chemisches Laboratorium Dr. Karl Richter GmbH, 1000 Berlin|COSMETIC AGENTS|
    JPH0149123B2|1982-05-14|1989-10-23|Yakult Honsha Kk|
    FR2598889B1|1986-05-20|1990-12-21|Dietetique Cie Gle|PROCESS FOR THE MANUFACTURE OF MILK YOGURT FERMENTATION PRODUCTS IN THE DRY CONDITION, AND PRODUCTS OBTAINED.|
    FR2696932B1|1992-10-19|1994-11-25|Sederma Sa|New compositions for cosmetic use consisting of the association of a fermentation filtrate and plant extracts.|
    JPH10502821A|1994-07-22|1998-03-17|ザグッドライフカンパニーアンドフレンズプロプライエタリーリミテッド|Starter culture vessel and method of using the same|
    US5656268A|1995-04-21|1997-08-12|Sorodsky; Michael|Biological product|
    ES2157777B1|1999-03-30|2002-03-01|Dermofarm S A|COSMETIC CREAM|
    DE10325404B4|2003-06-05|2013-05-29|Willy Thenn|Aqueous suspension medium with viable lactic acid bacteria for probiotic applications|
    AT496615T|2003-12-05|2011-02-15|Kpss Kao Gmbh|HAIR CONDITIONING AND CLEANING COMPOSITION|
    EP1541116B1|2003-12-05|2006-04-12|KPSS-Kao Professional Salon Services GmbH|Hair styling composition|
    BG66485B1|2006-10-09|2015-03-31|Мария БАЛТАДЖИЕВА|Lactobacillus delbrueckii subsp. bulgaricus strain with a wide range of applications|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    BG7737971A|BG27574A1|1977-12-06|1977-12-06|Enzime opening up lyophilisate and method of its obtaining|
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