CN100496262C - 发酵乳饮食品及其制造方法 - Google Patents
发酵乳饮食品及其制造方法 Download PDFInfo
- Publication number
- CN100496262C CN100496262C CNB008138192A CN00813819A CN100496262C CN 100496262 C CN100496262 C CN 100496262C CN B008138192 A CNB008138192 A CN B008138192A CN 00813819 A CN00813819 A CN 00813819A CN 100496262 C CN100496262 C CN 100496262C
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- China
- Prior art keywords
- extract
- lactic acid
- acid bacteria
- acidified milk
- lactobacillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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Abstract
本发明公开了含有由乳酸菌发酵得到的发酵乳成分,以及选自生姜提取物、茶类提取物、葱提取物、油酸或其衍生物的乳酸菌增殖剂的发酵乳饮食品,以及包括用含有乳酸菌增殖剂培养基培养乳酸菌的工序在内的发酵乳饮食品的制造方法。该发酵乳饮食品可使更多的乳酸菌维持活菌状态,且可高度保持菌体的活性(产酸能力)。
Description
技术领域
本发明涉及含有发酵乳成分和选自特定化合物的乳酸菌增殖剂的发酵乳饮食品及其制造方法。
技术背景
发酵乳、乳酸菌饮料、酸奶、奶酪等发酵乳饮食品多数是以牛乳、山羊乳、马乳等兽乳为培养基,经培养乳酸菌制造的。但是,一般来说,乳酸菌的营养要求性比较严格,有许多菌株在仅由兽乳构成的培养基中不能很好增殖。并且,即使是相对地增殖性良好的菌株,用于制造发酵乳饮食品时,为了得到有充分酸度的发酵乳成分,对单由兽乳构成的培养基必须进行数天的培养。
然而,长时间的培养会导致乳酸菌活菌数的降低,因此,在制造重视活菌数的发酵乳饮食品的培养方面存在着问题。例如,利用含有活菌型酸奶等发酵乳制造的发酵乳饮食品作为具有肠胃调节作用、免疫激活作用等生理效果的健康食品已被广泛食用。为了高度地维持这些生理效果,更多地使乳酸菌等有用细菌菌数维持存活状态和更高地保持菌的活性(产酸性能)是十分重要的。另一方面,在发酵乳饮食品的制造上,为了解决培养物的风味问题,不能仅从增殖性的观点选定使用的菌株,有时也有必要选择增殖性虽不好、却能赋予培养物良好风味的菌株。
因此,在乳酸菌的培养上,普遍采用的方法是在培养基中添加以提高培养效率为目的各种增殖促进物质。现在,增殖促进物质或已确认对促进增殖有效的物质,例如小球藻提取物、铁盐、维生素类、含有氨基酸和肽的蛋白分解物、酵母提取物等,这些物质已被使用,以期达到上述目的。
另外,为了保持乳酸菌的功能,不仅要促进乳酸菌的增殖,还有必要抑制发酵乳等制品化后菌体的衰亡,提高活菌数。特别是用脱脂奶粉调制低脂肪酸奶等低脂肪发酵乳饮食品时和乳酸发酵过度时,乳酸菌的活菌数明显降低,这已成为低热量发酵乳饮食品、低pH发酵乳饮食品制造时亟待解决的问题。为了维持这种发酵乳饮食品中的菌数,现在常添加小球藻等物质。
但是,添加上述物质常影响制品本身的风味,而且也提高了制品的成本。并且,即使能够维持较多的菌数,但维持其高活性较困难。
因此,本发明的课题是,提供在风味上没有问题的、添加后可增加乳酸菌的活菌数、进而可维持制品化后的菌数的新型增殖促进及改善菌体存活性的物质,并在此基础上提供较好地维持乳酸菌的存活状态的、保持较高菌活性(产酸能力)的发酵乳饮食品。
发明的公开
本发明人在对具有乳酸菌增殖促进作用以及能改善菌体存活性的物质进行了悉心研究,结果发现,生姜、茶类、葱等材料的抽提物,以及油酸或其衍生物具有上述性质。并且,这些物质即使用来调制发酵乳饮食品也不会产生风味上的问题,从而完成了本发明。
也就是说,本发明提供含有经选自干酪乳杆菌(Lactobacilluscasei)、嗜酸乳杆菌(L.acidophilus)、加氏乳杆菌(L.gasseri)、乳酸乳球菌乳酸亚种(Lactococcus lactis subsp.lactis)、乳酸乳球菌乳脂亚种(Lactococcus lactis subsp.cremoris)的乳酸菌发酵产生的发酵乳成分和选自生姜提取物、茶类提取物、葱提取物、油酸或其衍生物的乳酸菌增殖剂的发酵乳饮食品。
另外,本发明还提供包括培养特定的乳酸菌工艺在内的发酵乳饮食品的制造方法,其中的培养乳酸菌工艺采用含有选自生姜提取物、茶类提取物、葱提取物、油酸或其衍生物的1种或2种以上乳酸菌增殖剂的培养基。
附图的简单说明
图1表示油酸钠的添加量和乳酸菌培养结束时的菌数之间的关系;图2表示油酸钠的添加量和乳酸菌的存活性之间的关系。
实施发明的最佳方案
本说明书中的发酵乳饮食品指由乳制品管理监督部门(厚生省相关部门)的章程所规定的发酵乳、乳制品乳酸菌饮料等饮料,以及硬质酸奶、软质酸奶、普通酸奶,并且包括酸奶酒、奶酪等。
另外,在本说明书中的乳酸菌增殖剂指促进乳酸菌培养时的乳酸菌的增殖、提高菌数、提高由该发酵制得的发酵乳饮食品制品化后的乳酸菌存活性、并维持菌体存活数量的物质。
本发明的发酵乳饮食品可在经选自干酪乳杆菌(Lactobacilluscasei)、嗜酸乳杆菌(L.acidophilus)、加氏乳杆菌(L.gasseri)、乳酸乳球菌乳酸亚种(Lactococcus lactis subsp.lactis)、乳酸乳球菌乳脂亚种(Lactococcus lactis subsp.cremoris)的乳酸菌发酵得到的发酵乳成分中含有选自生姜提取物、茶类提取物、葱提取物、油酸或其衍生物的乳酸菌增殖剂,其添加时机优选乳酸发酵前,但不限于此,也可以在乳酸菌发酵过程中添加或乳酸发酵结束后添加,也可以分成几次添加.本发明的发酵乳饮食品,其中,含有的脂肪量为0.05~0.5%。
本发明中,能够向发酵乳成分里添加的乳酸菌增殖剂中,生姜提取物指将生姜直接或经脱皮、破碎等处理后,用水或乙醇、醋酸乙脂、甘油、丙二醇等有机溶剂、或这些溶剂的混合物抽提的物质。另外,茶类提取物指山茶科的常绿灌木茶树叶加工的茶类的提取物,即,来发酵茶、半发酵茶、发酵茶的提取物,具体指将绿茶、红茶、乌龙茶、茉莉花茶用水或乙醇、醋酸乙脂、甘油、丙二醇等有机溶剂,或这些溶剂的混合物抽提的物质。另外,葱提取物是指,将葱直接或将其切细、破碎后,用水或乙醇、醋酸乙脂、甘油、丙二醇等有机溶剂,或这些溶剂的混合物抽提的物质.用于提取的葱可以是食用通常称为根的白色叶鞘部分的“根葱”,也可以是绿色部分也可食用的“叶葱”.
在上述的抽提溶剂中优选酸性的水性溶剂.一般认为,用酸性水性溶剂可以使上述抽提物中含有更多的具有促进乳酸菌增殖作用的微量成分(物质)。用这种酸性水性溶剂得到的提取物即使添加很少的量也能得到很好的增殖促进效果,因此,对风味的影响也能得到很好的抑制。
用于抽提、调制上述生姜提取物、茶类提取物和葱提取物的溶剂,优选水、水-乙醇等水性溶剂,特别优选用pH4.0以下的水性溶剂抽提。这种酸抽提没有特别限制,可以用柠檬酸、苹果酸、酒石酸、琥珀酸、乳酸、醋酸等酸。另外,抽提条件没有特别的限定,但优选60℃以上120℃以下,更优选在80℃以上100℃以下的温度,抽提30~60分钟.
在这样得到的生姜提取物、茶类提取物和葱提取物中,优选茶类提取物、尤其是乌龙茶类提取物,因为它对乳酸菌的增殖促进效果较显著。另外,这些提取物可以单独或多种组合起来使用。组合多种提取物时,可以分别抽提后,将两种以上混合,也可以将生姜、茶类、葱等2种以上混合后进行抽提处理.
使用的这些提取物,可以是抽提后的原液,也可以是用超滤、离心分离等手段浓缩得到的浓缩物,经喷雾干燥、冻干等处理的干燥的干燥提取物。
另外,本发明使用的上述乳酸菌增殖剂中,油酸或其衍生物(以下称为“油酸等”)没有特别的限制,除游离的油酸和油酸的无机盐外,还有在糖酯、甘油酯、山梨糖酯、丙二醇酯等普通乳化剂中,其脂肪酸部分是油酸的酯类。具体来说,例如钠盐、钾盐、甘油油酸酯、聚甘油油酸酯、山梨糖醇酐油酸酯、丙二醇油酸酯和蔗糖油酸酯等.其中,优选油酸单甘油酯和聚甘油单油酸酯,这是因为它们的培养结束时菌数增加效果和改善菌体存活性的效果高。另外,从溶解性等物性方面考虑,优选蔗糖油酸酯等.这些成分也可以1种或2种以上组合起来使用.
另外,作为上述油酸等的替代物,也可以使用含有大量油酸等的食品原料.但是,有些结构中含有油酸的物质、如溶血卵磷脂类物质,有时也不能发挥维持本发明发酵乳饮食品中的菌数及菌体存活性的效果.
选自生姜提取物、茶类提取物、葱提取物、油酸或其衍生物的乳酸菌增殖剂,向发酵乳成分中的添加量,根据乳酸菌增殖剂的种类、所用乳酸菌菌株、培养基的种类、培养物的用途等而不同,因此,添加量最好通过实验确认。
例如,对于生姜提取物、茶类提取物、葱提取物(以下称为“提取物”)等,如果是热水抽提的物质,白利糖度10的提取物时可添加至0.02%~2.0质量%(以下略作“%”),特别优选0.1%~1.0%.在2.0%以上时得不到更好的增殖促进效果,对制造含有培养液的各种饮料时的风味有时还会带来一些影响,而0.02%以下时会使增殖促进效果稍稍降低。
用酸抽提的提取物,基于上述相同的理由,白利糖度10的提取物可添加至0.01%~2.0%,特别优选0.05%—1.0%.用酸抽提的提取物增殖促进效果高,即使是热水抽提物一半的用量也有显著的效果。
此外,油酸等的添加量,制品化后的最终浓度以油酸计,为15μg/ml~60μg/ml,特别优选15μg/ml~40μg/ml.5μg/ml以下时制品化后抑制菌体衰亡的效果弱;相反60μg/ml以上,则会使制造成本上升,还增加最终制品中的脂肪含量,此外,菌的增殖速度也降低.
另一方面,经乳酸菌发酵得到的发酵乳成分(以下称为“发酵乳成分”)是将兽乳培养基用适当的乳酸菌培养而得的.作为兽乳培养基的原料,例如牛乳、山羊乳、马乳等鲜乳,脱脂奶粉、全脂奶粉、鲜奶油等乳制品.并且,该培养基中也可以添加通常乳酸菌培养基中使用的成分.作为这些成分,例如维生素A、维生素B类、维生素C、维生素E等维生素类,各种肽,氨基酸类,钙、镁等盐类等.
另外,用于发酵的乳酸菌也没有特别的限制,可以将选自乳杆菌(Lactobacillus)属微生物、嗜热链球菌(Streptococcusthermophilus)、乳酸乳球菌(Lactococcus lactis)的1种或2种以上组合起来使用。作为具体的乳酸菌的例子,例如干酪乳杆菌(Lactobacilluscasei)、嗜酸乳杆菌(L.acidophilus)、唾液乳杆菌(L.salivalius)、鸡乳杆菌(L.gallinarum)、加氏乳杆菌(L.gasseri)、发酵乳杆菌(L.fermentum)、瑞士乳杆菌(L.helveticus)、尤古乳杆菌(L.jugulti)、德氏乳杆菌保加利亚亚种(L.delbrueckii subsp.bulgaricus)、嗜热链球菌(Streptococcus thermophilus)、乳酸乳球菌乳酸亚种(Lactococcuslactis subsp.lactis)、乳酸乳球菌乳脂亚种(Lactococcus lactissubsp.cremoris)等。
油酸或油酸衍生物作为乳酸菌增殖剂时,优选乳杆菌属细菌、乳酸乳球菌、嗜热链球菌,因为它们对菌体的衰亡有很好的抑制效果。基于同样的理由,生姜提取物、茶类提取物或葱提取物作为乳酸菌增殖剂时,优选干酪乳杆菌、嗜酸乳杆菌、加氏乳杆菌、乳酸乳球菌乳酸亚种、乳酸乳球菌乳脂亚种。
不论用哪种乳酸菌增殖剂,其中特别优选干酪乳杆菌。并且,也可以并用食品常用的双歧杆菌属细菌和酵母等。
本发明的油酸类乳酸菌增殖剂,在以脱脂奶粉作为发酵乳饮食品用的发酵乳成分培养基时,即,用脱脂奶或脱脂奶粉调制低脂肪发酵乳饮食品时特别有效。这种低脂肪发酵乳饮食品的制造方法,具体如以下所述。在以脱脂乳为主原料的乳成分中添加油酸等,使其制品化后的终浓度达到15μg/ml,接下来进行乳酸菌发酵;另一种方法是将以脱脂乳为主原料的乳成分进行乳酸菌发酵后,再添加上述量的油酸。优选前一种方法,因该方法在培养结束时菌数高、菌体存活性也高。这些方法中,发酵是通过接种乳酸菌、在35~37℃左右的温度下培养3~5天实施的。
进一步地,本发明将选自生姜提取物、茶类提取物、葱提取物的一种或一种以上提取物和油酸类并用,还可以达到协同促进乳酸菌增殖、改善菌体存活性的效果。特别是将茶类提取物和油酸类并用时效果很好,更优选乌龙茶提取物和油酸并用。本发明的乳酸菌增殖剂即使在这样并用的情况下也可以按上述同样的添加量添加。
上述方法得到的本发明发酵乳饮食品包括利用各种乳酸菌的食品,如普通型、加香调味型、水果型、甜味型、软质型、饮料型、固态型、麦片型等发酵乳、乳酸菌饮料、牛奶酒、奶酪等。
在制造此类发酵乳饮食品时,可以使用酸奶类、莓类、橙子类、木瓜类、紫苏类、柑橘类、苹果类、薄荷类、葡萄类、杏类、梨、乳蛋糕、桃、甜瓜、香蕉、热带水果、香草、红茶、咖啡等香精类,蔗糖、异构化糖、葡萄糖、果糖、palatinose、海藻糖、乳糖、木糖等糖类,山梨醇、木糖醇、赤藓糖醇、乳糖醇、paratinit、还原糖浆、还原麦芽糖浆等糖醇,蔗糖脂肪酸酯、甘油糖脂肪酸酯、卵磷脂等乳化剂、琼脂、明胶、卡拉胶、瓜尔豆胶、黄元胶、果胶、刺槐豆胶等增粘(稳定)剂等。此外,还可以配合使用维生素A、维生素B类、维生素C、维生素E等维生素类,钙、铁、锌等矿物质类。
如上所述,选自生姜提取物、茶类提取物、葱提取物、油酸或其衍生物的乳酸菌增殖剂具有促进乳酸菌的增殖和改善菌体存活性的作用。其中,生姜提取物、茶类提取物、葱提取物对促进乳酸菌的增殖效果明显。而油酸或其衍生物有促进乳酸菌增殖和改善菌体存活性两方面作用,但对改善残留菌的存活性效果更大。
产业上的实用性
本发明的发酵乳饮食品中配合使用的生姜提取物、茶类提取物、葱提取物、油酸或其衍生物,对乳酸菌具有增殖促进作用和改善存活性的作用,而且不存在特别影响产品风味的问题。因此,添加这些物质的发酵乳饮食品有益于健康,同时风味也无劣化,有较高的实用价值。
特别是用油酸或其衍生物作为乳酸菌增殖剂的低脂肪发酵乳制品,在从菌的增殖稳定期到衰亡期阶段的整个培养阶段,菌的衰亡被抑制,并且,即使产品在冷藏保存过程中的温度有所上升时也表现出有较好的抑制菌衰亡效果,并能使乳酸菌活菌数维持在1×108cfu/ml以上,当该制品在10℃条件下保存2周时,维持活菌率可以在20%以上。低脂肪发酵乳饮食品的培养在从乳酸菌的增殖稳定期到衰亡期整个阶段,由于菌的最适pH、耐酸性因菌种而异,所用菌的培养时间也有差异。通常使用干酪乳杆菌、乳酸乳球菌、嗜热链球菌时,培养至最终制品的pH为3.6~3.8左右也能保证乳酸菌的上述活菌数及存活率。并且,由于发酵物本身是由脱脂乳得到的,其中仅少量添加了油酸或其衍生物,因此制品最终的脂肪量控制在0.1%左右,是低热量的低脂肪发酵乳饮食品。
实施例
下面结合实施例对本发明作更详细的说明。但本发明并不受这些实施例所制约。
实施例1
提取物的制造(1)
将绿茶、乌龙茶及洗净、破碎的生姜、葱分别用90℃的热水(各原料量的10倍)抽提60分钟,调制各种提取物。将这些提取物用旋转蒸发仪浓缩,制造白利糖度10的提取物。
实施例2
乳酸菌增殖度的比较(1):
将20%的脱脂奶粉溶液作为基本培养基,添加0.1%的实施例1中得到的生姜提取物、绿茶提取物、乌龙茶提取物、葱提取物作为乳酸菌增殖剂,然后调查乳酸菌的增殖度。即在灭菌的培养基中接种1%的杆乳杆菌YIT9029发酵剂,37℃培养48小时。培养后,用培养物的酸度为指标比较乳酸菌的增殖度(取10ml培养物,以酚酞为指示剂用0.1N的氢氧化钠滴定其中的有机酸得到的滴定值)。其实验结果如表1所示。其中,向培养基里添加0.15%的MEAST(啤酒酵母自消化物,朝日啤酒食品株式会社制品)作为对照,并进行了同样的培养。该MEAST的添加量在不给培养物的风味带来坏影响的范围内几乎是上限值。
表1
乳酸菌增殖促进物质 | 酸度 |
无 | 9.5 |
MEAST | 11.8 |
生姜提取物 | 12.8 |
绿茶类提取物 | 13.0 |
乌龙茶类提取物 | 13.1 |
葱提取物 | 12.9 |
从表1看出,与添加MEAST相比,添加生姜提取物、绿茶类提取物、乌龙茶类提取物、葱提取物有明显的促进乳酸菌增殖的效果。
实施例3
提取液的溶液性质导致的乳酸菌增殖度的比较:
用热水(90℃)以及pH3.0、4.0、5.0的柠檬酸溶液(90℃),在与实施例1相同的条件下调制乌龙茶提取液,然后用旋转蒸发仪浓缩,制造白利糖度10的提取物。
将得到的各种提取液添加到20%的脱脂奶粉的培养基中,使其浓度达到0.1%,然后接种干酪乳杆菌YIT9029,在37℃条件下培养48小时。和实施例1同样的条件测定得到的培养物酸度,其结果列于表2。
表2
提取溶剂 | 酸度 |
热水 | 13.7 |
pH3.0 | 17.2 |
pH4.0 | 17.1 |
pH5.0 | 15.5 |
如表2所示,用pH5.0以下,特别是用pH4.0以下的酸溶液抽提的提取物的乳酸菌增殖促进效果显著。
实施例4
提取物的制造(2)
将绿茶、红茶、乌龙茶、生姜和葱分别用pH4.0的柠檬酸溶液抽提,用和实施例1同样的条件调制各提取物,然后用旋转蒸发仪浓缩,制造白利糖度10的提取物。
实施例5
乳酸菌的增殖度比较(2)
用16%的脱脂奶粉溶液作为培养基,然后添加0.1%的、实施例4中得到的乳酸菌增殖剂,即生姜提取物、绿茶类提取物、红茶类提取物、乌龙茶类提取物、葱提取物,并调查乳酸菌的增殖度。即,在添加了各提取物的灭菌培养基中接种1%的表3所示的各种乳酸菌发酵剂,37℃条件下培养48小时。
培养后,用和实施例2同样的方法测定培养物的酸度,调查乳酸菌的增殖度。此外,和实施例2同样,用添加0.15%MEAST(啤酒酵母自消化物,朝日啤酒食品株式会社制品)作对照,其结果如表3所示。
表3
(注)表中的数字是酸度
从表3看出,和添加MEAST同样,添加这些提取物引起的乳酸菌增殖促进效果因菌种不同而存在大小差异,但在所有的供试菌株中都有促进增殖效果,特别是乌龙茶类提取物的效果最高。而且,越是在基本培养基中增殖不好的菌株这种增殖效果越显著。即,在兽乳培养基中即使是增殖效果不好的乳酸菌由于这些提取物的增殖促进作用也能够使其获得旺盛的增殖,在短时间内可获得高酸度、高活菌数的培养物。并且,将干酪乳杆菌、嗜酸乳杆菌、加氏乳杆菌、乳酸乳球菌乳酸亚种和乳酸乳球菌乳脂亚种组合使用时,与MEAST相比有较高的效果。
另外,比较茶类提取物发现,乌龙茶类提取物与其他的绿茶类提取物、红茶类提取物相比,无论对那种乳酸菌都显示出更为明显的增殖效果。
实施例6
乳酸菌增殖度的比较(3)
将含有10%的葡萄糖果糖糖浆(白利糖度70%)的16%脱脂奶粉溶液作为培养基,和实施例4同样分别添加0.5%的生姜提取物、乌龙茶类提取物、葱提取物制备试验培养基。加热杀菌后在各培养基中接种0.5%的干酪乳杆菌YIT9029发酵剂,37℃条件下培养,并追踪酸度的变化。
调查了各实验培养基达到与在基本培养基(对照例)中培养时的最高到达酸度(28)相同酸度时所需要的培养天数(所需天数),以及酸度达到28时培养液中的活菌数。其结果如表4所示。
表4
乳酸菌增殖促进物质 | 所需天数 | 活菌数(个/ml) |
无 | 6.5 | 3.5×10<sup>9</sup> |
生姜提取物 | 4.0 | 4.0×10<sup>9</sup> |
乌龙茶类提取物 | 3.5 | 7.2×10<sup>9</sup> |
葱提取物 | 3.8 | 5.2×10<sup>9</sup> |
如表4所示,提取物的添加促进了菌的增殖,其中乌龙茶类提取物的效果较高。
实施例7
乳酸菌饮料的制造及感官评价:
在实施例6得到的600ml各培养物中加入400ml葡萄糖果糖糖浆和灭菌水1.5L,进行匀浆,制造乳酸菌饮料。将得到的4种乳酸菌饮料由20名经验丰富的品尝员进行味觉测试,通过3点识别实验确认了各提取物添加例与对照例之间没有差异。
评价结果表明,用作乳酸菌增殖促进物质的提取物的风味和兽乳的乳酸菌发酵物的风味很好地调和。并且,应用于制造乳酸菌饮料等发酵乳饮食品的培养过程中,确认了没有导致制品的风味劣化。
实施例8
水抽提的乌龙茶类提取物的添加量对风味、增殖促进的影响:
将含有10%的葡萄糖果糖糖浆(白利糖度75)的20%脱脂奶粉溶液作为基本培养基,按不同的量添加在实施例3中用热水和pH4.0的热水抽提得到的乌龙茶类提取物。将其加热杀菌后接种0.5%的乳酸菌干酪乳杆菌YIT9029发酵剂,37℃条件下培养,使之酸度达到30。测定酸度达到30时的培养时间和活菌数。并用基本培养基的培养物做对照。
然后,在得到的480ml培养物中加入400ml葡萄糖果糖糖浆和灭菌水1620ml,进行匀浆,制造了13种乳酸菌饮料。然后由10名经验丰富的品尝员进行风味评价。培养时间、活菌数及风味评价结果列于表5。
表5
提取物添加量(%) | 培养时间(小时) | 活菌数(个/ml) | 风味评价 | |
热水抽提提取物 | 0.010.050.100.501.002.00 | 1401331121028985 | 4.6×10<sup>9</sup>5.3×10<sup>9</sup>6.0×10<sup>9</sup>6.3×10<sup>9</sup>6.7×10<sup>9</sup>7.1×10<sup>9</sup> | 极好极好极好良好稍有茶臭涩和有茶臭 |
pH4.0热水抽提提取物 | 0.010.050.100.501.002.00 | 13011395848280 | 5.5×10<sup>9</sup>6.2×10<sup>9</sup>7.0×10<sup>9</sup>7.2×10<sup>9</sup>7.4×10<sup>9</sup>7.4×10<sup>9</sup> | 极好极好极好良好稍有茶臭涩和有茶臭 |
对照例 | - | 156 | 3.5×10<sup>9</sup> | 极好 |
如表5所示,添加0.01%以上的提取物时缩短了培养时间,并且,活菌数也增加了。但添加0.5%以上的提取物时其效果没有变化。另外,提取物的添加量在0.5%以下时产品的风味良好,超过1%则能感到提取物的味道。
实施例9
低脂肪酸奶培养基中游离油酸的添加量与乳酸菌培养结束时菌数的关系:
调制20%脱脂奶粉(四叶乳业公司制)、3%葡萄糖组成的低脂肪酸奶培养基。在该培养基中按0.003、0.005、0.01、0.02、0.03%的比例添加油酸钠,100℃杀菌60分钟。然后,接种0.5%的干酪乳杆菌YIT9029发酵剂,37℃条件下培养200小时,培养结束后测定活菌数。活菌数(cfu/ml)的测定方法如下,将在0.1%酵母提取物中适当稀释的培养基用旋转平板涂布器涂在Rogosa琼脂平板上,37℃保持3天后,用激光菌落计数器测定出现的菌落数。结果如图1所示,从图1可以看出,由于油酸的添加干酪乳杆菌培养结束时的菌数明显地增加了。
实施例10
添加油酸钠产生的保存制品中的乳酸菌存活性的改善效果:
在实施例9的低脂肪酸奶培养基中,按0.003、0.005、0.01%的比例添加油酸钠,接种乳酸菌,培养后分析了油酸钠对乳酸菌存活性的影响。培养在37℃、pH3.6~3.8的条件下进行,其他条件、菌株等与实施例9相同。
另外,将70%的果糖葡萄糖糖浆在100℃杀菌30分钟,并作为糖浆液。将得到的糖浆液和培养液按1:1的比例混合,灌装到容器中制造低脂肪酸奶(制品中添加的油酸浓度分别是15μg/ml、25μg/ml、50μg/ml)。此外,将调制的未添加油酸钠低脂肪酸奶作为对照。
将得到的各制品在10℃条件下保存14天,并调查了保存期间的活菌数随时间的变化,其结果如图2所示。从图2可以看出,通常制品在保存7天后,活菌数(制品保存0天时活菌数的变幅反映了培养液中的活菌数)大幅度减少。与此相反,在培养过程中由于添加了油酸钠,即使保存过了7天,仍维持较高的存活性。
实施例11
如表6所示,将油酸、油酸钠或各种乳化剂按0.01%的油酸含量添加到实施例9的低脂肪酸奶培养基中,接种0.5%的干酪乳杆菌YIT9029发酵剂,进行培养,然后分析了添加添加剂对乳酸菌培养结束时活菌数、存活性的影响。培养在37℃、pH3.6~3.8的条件下进行,其他条件、菌株等与实施例9相同。
表6
添加成分 | 备注 | |
123456789 | 油酸油酸钠油酸甘油酯单油酸五甘油酯三油酸五甘油酯单油酸六甘油酯十油酸十甘油酯蔗糖油酸酯甘油油酸酯 | 单甘油酯90%以上蔗糖油酸脂(70%)三甘油酸脂 |
该培养液在5℃的条件下保存5天后,和实施例10的糖浆液按1∶1的比例混合,灌装到容器中制造低脂肪酸奶。另外,制造未添加油酸的酸奶作为对照。
将得到的各制品置于10℃的条件下保存14天,并调查保存期间的活菌数随时间的变化,其结果列于表7.
表7
从表7看出,添加油酸的制品即使在10℃的条件下保存两周时还有20%以上的存活率.另外,油酸形态为游离油酸、油酸盐或酯时,在培养结束时能获得特别好的菌数和存活性.
实施例12
各种因子对维持乳酸菌菌数的效果:
将160g脱脂奶粉、30g葡萄糖和表8中标有“+”符号的成分溶解在温水中,总量为1000ml(标有“+”符号的成分,乌龙茶提取物:添加0.1%的实施例4得到的成分;油酸:以单油酸甘油酯作为油酸添加100ppm;酵母提取物:添加0.1%的MEAST(啤酒酵母自消化物,朝日啤酒食品株式会社制).将其在100℃的条件下杀菌30分钟后,冷却到37℃,接种0.1%的干酪乳杆菌YIT9029发酵剂,培养到pH3.6,得到菌液。
将该菌液在150kg/cm2的条件下进行匀浆,然后和灭菌的13.8%蔗糖溶液4000ml糖浆液混合,灌装到聚苯乙烯瓶中,密封后制得乳酸菌饮料.将该饮料1在10℃的条件下保存14天后,测定菌数.其结果如表8所示。
表8
*实施例4的乌龙茶提取物,**单油酸甘油酯
按《现代统计实务讲座教材II》、第292~300页(财团法人实务教育研究所发行)所述的方法,做成如表9所示的正交表,并从表8的结果中计算了各成分对保存时乳酸菌菌数维持的作用效率.表9中,a表示乌龙茶;b表示油酸;c表示酵母提取物;ab、ac、bc表示对应两种成分的并用;abc表示3种成分并用
由表9可以看出,乌龙茶提取物及单甘油油酸酯都起到了菌数维持作用。另外,在并用乌龙茶提取物和单甘油油酸酯时菌数的维持很明显地得到了协同性地增加。
Claims (8)
1.一种发酵乳饮食品,其特征在于,含有由选自干酪乳杆菌(Lactobacillus casei)、嗜酸乳杆菌(L.acidophilus)、加氏乳杆菌(L.gasseri)、乳酸乳球菌乳酸亚种(Lactococcus lactis subsp.lactis)、乳酸乳球菌乳脂亚种(Lactococcus lactis subsp.cremoris)的1种或2种以上乳酸菌发酵所得的发酵乳成分,以及选自生姜提取物、用PH5.0或更低的酸性溶液提取的茶类提取物和葱提取物的乳酸菌增殖剂。
2.权利要求1所述的发酵乳饮食品,其中,生姜提取物、茶类提取物或葱提取物是由酸抽提得到的。
3.权利要求2所述的发酵乳饮食品,其中,酸抽提是在pH4.0以下、80℃以上的条件下进行。
4.权利要求1所述的发酵乳饮食品,其中,含有的脂肪量为0.05~0.5%。
5.一种发酵乳饮食品的制造方法,其特征在于,包括用含有1种或2种以上选自生姜提取物、用PH5.0或更低的酸性溶液提取的茶类提取物和葱提取物的乳酸菌增殖剂的培养基培养选自干酪乳杆菌(Lactobacilluscasei)、嗜酸乳杆菌(L.acidophilus)、加氏乳杆菌(L.gasseri)、乳酸乳球菌乳酸亚种(Lactococcus lactis subsp.lactis)、乳酸乳球菌乳脂亚种(Lactococcus lactis subsp.cremoris)的1种或2种以上乳酸菌的工艺。
6.权利要求5所述的发酵乳饮食品的制造方法,其中,生姜提取物、茶类提取物或葱提取物是由酸抽提得到的。
7.权利要求6所述的发酵乳饮食品的制造方法,其中,酸抽提是在pH4.0以下、80℃以上的条件下进行。
8.权利要求5所述的发酵乳饮食品的制造方法,其中,含有的脂肪量为0.05~0.5%。
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- 2000-04-18 KR KR1020000020238A patent/KR100753012B1/ko active IP Right Grant
- 2000-05-10 BR BRPI0007131-5A patent/BR0007131B1/pt active IP Right Grant
- 2000-08-01 CN CNB008138192A patent/CN100496262C/zh not_active Expired - Lifetime
- 2000-08-01 TW TW093127156A patent/TW200505350A/zh not_active IP Right Cessation
- 2000-08-01 AT AT00948307T patent/ATE505088T1/de active
- 2000-08-01 WO PCT/JP2000/005095 patent/WO2001010233A1/ja active IP Right Grant
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- 2000-08-01 MX MXPA02001201A patent/MXPA02001201A/es active IP Right Grant
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- 2000-08-01 CN CN2008102136975A patent/CN101491278B/zh not_active Expired - Lifetime
- 2000-08-01 US US10/048,447 patent/US7115291B1/en not_active Expired - Lifetime
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2006
- 2006-12-01 KR KR1020060120444A patent/KR20060133512A/ko not_active Application Discontinuation
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Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1270769A (zh) * | 1999-04-21 | 2000-10-25 | 杨明巧 | 活性菌饮料及其制备工艺 |
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MXPA02001201A (es) | 2002-08-20 |
US7927638B2 (en) | 2011-04-19 |
CN1377231A (zh) | 2002-10-30 |
EP1201132A4 (en) | 2004-12-15 |
ATE505088T1 (de) | 2011-04-15 |
CN101491278B (zh) | 2012-06-20 |
TW200505350A (en) | 2005-02-16 |
BR0007131B1 (pt) | 2014-03-11 |
US20050255193A1 (en) | 2005-11-17 |
KR100753012B1 (ko) | 2007-08-30 |
BR0007131A (pt) | 2001-08-21 |
EP2067405B1 (en) | 2012-04-25 |
HK1134224A1 (en) | 2010-04-23 |
CN101491278A (zh) | 2009-07-29 |
WO2001010233A1 (fr) | 2001-02-15 |
ES2383877T3 (es) | 2012-06-27 |
AU775082B2 (en) | 2004-07-15 |
EP2067405A1 (en) | 2009-06-10 |
DE60045841D1 (de) | 2011-05-26 |
EP1201132B1 (en) | 2011-04-13 |
AU6182300A (en) | 2001-03-05 |
ATE554655T1 (de) | 2012-05-15 |
ES2361296T3 (es) | 2011-06-15 |
TWI283564B (en) | 2007-07-11 |
TWI319307B (zh) | 2010-01-11 |
US7115291B1 (en) | 2006-10-03 |
KR20010029649A (ko) | 2001-04-06 |
EP1201132A1 (en) | 2002-05-02 |
KR20060133512A (ko) | 2006-12-26 |
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