Study On The Preparation Of Oat And Jujube Sour Camel Milk

My country's camel resources are very rich,the milk production period is also long,and the nutritional value of camel milk is high.In addition to rich nutrients and probiotics with high active levels,sour camel milk has many beneficial physiological functions,making it more and more important in biomedicine,food industry production and scientific research.In order to give higher value to camel milk and make full use of the excellent strains in it,in this article,the culture medium of four excellent strains isolated from traditional sour camel milk were optimized and their bacterial cells were prepared.Than they were compounded with Lactobacillus acidophilus strain 2888 isolated from commercially available bacteria.Next,the camel milk with 1% glucose,3% oats,5% jujube and 3.3% Compound Bacteriais was fermented to produce compound sour camel milk.Finally,the nutrient composition,viable cell count,flavor substance of compound sour camel milk are analyzed and sensory evaluated.The main results are as follows:(1)The optimized medium for the proliferation of lactic acid bacteria ZL-1 is is ordinary MRS with 2% carbon source(1.33% glucose+0.67%sorbitol),2% nitrogen source(1.33% tryptone+0.67% beef extract),0.05 M Na Ac-HAc buffer,and 10% carrot juice.(2)The optimized medium for the proliferation of lactic acid bacteria ZL-2 is ordinary MRS with 2% carbon source(1%sucrose+1%sorbitol),3%nitrogen source(1.72% yeast extract+1.28% beef extract),0.2 M Na₂HPO₄-KH₂PO₄buffer,and 10%carrot juice.(3)The optimized medium for the proliferation of lactic acid bacteria ZL-3 is ordinary MRS with 3%arbon source(1.5%lactose+1.5%sorbitol),4%nitrogen source(2.5%tryptone+1.5%beef extract),0.1 M Na₂HPO₄-KH₂PO₄buffer,and 10%carrot juice.(4)The optimized medium for the proliferation of lactic acid bacteria ZL-4 is ordinary MRS with 3%Carbon source(2%sucrose+1%glucose),4%nitrogen source(2%beef extract+2%soy peptone),0.2 M Na Ac-HAc buffer,and 10%carrot juice.(5)The Oat and Jujube sour camel milk was made by compound fermentation of five kinds of bacteria.Its p H,Number of viable bacteria and acetaldehyde content were 3.68,1.07×10¹¹CFU/m L and 13.63?g/m L,respectively.Its acidity,lactose,fat,and protein were 143°T,3.9%,5.1%and 3.3%respectively,and all meet the national food inspection standards,whith a sensory evaluation score of 94.