CN101273736B - 一种在常温下保持高活菌数的发酵乳的制备方法 - Google Patents
一种在常温下保持高活菌数的发酵乳的制备方法 Download PDFInfo
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Classifications
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- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- 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
- A23V2400/175—Rhamnosus
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
Abstract
本发明提供了一种在常温下保持高活菌数的发酵乳的制备方法，该方法采用鼠李糖乳杆菌(Lactobacillus rhamnosus)ATCC53103作发酵菌，同时添加除乳糖以外的乳酸菌能利用的单糖或双糖作为增殖因子进行发酵，并通过控制增殖因子的添加量控制发酵乳的终点pH值。根据本发明所述的方法可以制备成凝固型、搅拌型、饮用型的发酵乳或调配成含活菌的发酵乳饮料，根据pH值的差异在常温下可以贮藏1～6个月，活菌数不低于105cfu/ml乳样，储藏时间和活菌数指标均高于采用常规方法发酵得到的发酵乳，有效解决了发酵乳在常温下货架期短且活菌数低的难题。
Description
技术领域
本发明涉及发酵乳领域，具体地涉及一种在常温下保持高活菌数的发酵乳的制备方法。
背景技术
发酵乳，特别是酸奶，是广受消费者欢迎的发酵乳制品。此类产品之所以受欢迎，很大程度上是与它们含有对人体有益的活性乳酸菌有关。通常认为，每毫升(或每克)产品中应含有至少105-107cfu的活性乳酸菌，每天应消费至少100毫升(或克)产品，才能对人体健康起效。因此，在运输、贮藏过程中确保这些乳酸菌的存活非常重要。
然而，在目前冷链不健全的条件下，当产品在非冷藏条件下贮藏较长时间后，发酵乳中的乳酸菌的存活率常常很低，甚至检测不到活菌(W.T.Hamann和E.H.Marth，Survival of Streptococcus thermophilus and Lactobacillusbulgaricus in commercial and experimental yoghurts，J.Food Protection，47:781-786，1984)。产生这一现象的原因是非冷链条件贮藏使得酸奶产品后酸化严重，而过度酸化会加速乳酸菌的死亡。这一点已在研究报告中得到了充分说明(郭清泉和张兰威，引起酸奶制品发生后酸化的主要发酵剂菌及性质，食品与机械，87(1)：14-16，2002；W.T.Hamann和E.H.Marth，J.FoodProtection，47：781-786，1984)。许多发展中国家缺乏完善的冷链系统，因此发酵奶在流通过程中常常处于非冷藏状态，导致产品质量下降，产品的货架期大大缩短。
已有一些文献报道了增加乳酸菌存活数量的方法，这些方法包括：添加除氧剂(如Vc)，添加益生元(如寡糖类)，将乳酸菌包入微胶囊中，不加保加利亚乳酸杆菌和降低氧化还原电位(如加半胱氨酸)等(N.P.Shah，Probioticbacteria：Selective enumeration and survival in dairy foods，J.Dairy Sci.，83：894-907，2000；A.Lourens和B.C.Viljoen，Int.Dairy J.，11：1-17，2001)。然而，这些方法收效甚微。
问题的根源在于大部分的乳酸菌都能利用乳糖发酵，而乳糖发酵会产生乳酸，从而使得牛乳的pH值迅速下降，直接导致存活的乳酸菌数量下降。例如采用嗜热链球菌和/或保加利亚乳杆菌作发酵菌剂，在43℃左右发酵牛奶，会在3-8小时内产生大量的乳酸，使得牛奶pH值迅速下降到4.5以下，导致乳酸菌活性下降甚至死亡。
因此，控制发酵乳产酸成为解决发酵乳常温贮藏并保持高活菌数问题的关键。
鼠李糖乳杆菌(Lactobacillus rhamnosus)(可购自美国菌种保藏中心，菌株编号为ATCC53103)是一株从健康人体分离出来的益生菌(US patent4,839,281；US patent5,032,399)，并且可以去除血浆里的内毒素(US patent5，413，785)。此菌的最大特点是不发酵乳糖，而且耐酸和耐氧。此菌的最佳生长温度为37摄氏度，生长速度快。因为此菌具有预防和治疗肠胃不适(如腹泻)以及提高免疫力的功能，故此菌被用于保健品和功能食品(如酸奶)中。关于此菌的详细的生物学特性和益生功能，请参考上述专利文书和综述文章-M.S axelin，Lactobacillus GGA human probiotic strain with thoroughclinical documentation，Food Rev.Int.，13：293-313，1997。
发明内容
(一)要解决的技术问题
本发明的目的是提供一种在常温下保持高活菌数的发酵乳的制备方法。
(二)技术方案
在本发明的意义上，对所涉及的技术术语作如下定义：
后酸化：指酸奶或发酵乳生产发酵过程停止之后，产品内的酸奶菌或乳酸奶继续产酸而导致产品酸化，又称生产后酸化或发酵后酸化。
在本发明中，术语“常温”是指正常情况下室内所能够达到的温度，例如0～40℃，优选为10～30℃。
本发明的原理是：利用鼠李糖乳杆菌(Lactobacillus rhamnosus)ATCC53103不能发酵乳糖产生乳酸的特性，以其作发酵菌，同时添加除乳糖以外的单糖或双糖作为增殖因子进行发酵，通过控制增殖因子的量控制发酵终点的pH值，从而有效控制发酵乳的后酸化，使得发酵乳能够在常温下储藏较长的时间并保持高活菌数。
本发明所述的方法，是向乳样中加入鼠李糖乳杆菌(Lactobacillusrhamnosus)ATCC53103(购自美国菌种保藏中心)，同时添加除乳糖以外的乳酸菌能利用的单糖或双糖作为增殖因子进行发酵，增殖因子的添加量为0.05-5％
其中，所述乳样为鲜奶或还原奶(包括但不限于牛乳、羊乳的鲜奶或还原奶)，乳样中蛋白质的浓度为0.1-7％，乳固体的浓度为1-30％。优选地，乳样中蛋白质的浓度为0.7-4.5％，乳固体的浓度为6-12％。
在本发明所述的方法中，鼠李糖乳杆菌(Lactobacillus rhamnosus)ATCC53103的添加量并不受到任何理论的限制，根据经济有效的原则，优选鼠李糖乳杆菌(Lactobacillus rhamnosus)ATCC53103的添加量是101-109cfu/ml乳样，更优选，鼠李糖乳杆菌(Lactobacillus rhamnosus)ATCC53103的添加量是105-107cfu/ml乳样。
上述的增殖因子，可以是本领域技术人员已知的除乳糖以外的任何该鼠李糖乳杆菌能利用的增殖因子。优选所述增殖因子选自葡萄糖、果糖、半乳糖、葡萄糖、果糖、半乳糖、阿拉伯糖、核糖、甘露糖、鼠李糖、岩藻糖(墨角藻糖)、塔格糖、蔗糖、麦芽糖、纤维二糖、海藻糖、松三糖、龙胆二糖、半乳糖醇(卫矛醇)、甘露糖醇、山梨糖醇、肌醇(环己六醇)、葡萄糖酸、水杨苷、七叶苷、熊果苷、苦杏仁苷和乙酰氨基葡糖中的一种或几种，其添加量为0.05-5％(质量百分比)。优选地，增殖因子选自葡萄糖、果糖或半乳糖中的一种或几种，其添加量为0.2-2％(质量百分比)，以使产品能保持消费者能接受的口感。
为了能够达到期望的技术效果，在本发明所述的方法中，乳样的发酵温度是20-50℃，发酵时间是2-48小时。优选地，乳样的发酵温度是35-45℃，发酵时间是4-20小时。
本发明所述的方法可应用于制备含活菌的酸性发酵乳饮料，即将采用上述方法得到的发酵乳为基料，添加经过灭菌的甜味剂、酸味剂、保鲜剂、乳化增稠剂和水的混合物，进行调配，得到适于常温储藏的含活菌的酸性发酵乳饮料。
(三)有益效果
根据本发明所述的方法制备的发酵乳，在室温下(10-30℃)贮藏3～6个月，活菌数至少为105cfu/ml乳样，储藏时间和活菌数指标均高于采用常规方法发酵得到的发酵乳，有效解决了发酵乳在常温下货架期短且活菌数低的难题。
具体实施方式
以下实施例用于说明本发明，但不用来限制本发明的范围。
实施例1发酵乳的制备及存放实验
1.1将全脂奶粉加入水中，配成质量体积比为15％的还原全脂牛奶，同时添加质量体积比为0.6％的葡萄糖，取1000ml还原全脂牛奶在115℃加热15分钟，冷却后，在无菌条件下将鼠李糖乳杆菌(Lactobacillus rhamnosus)ATCC53103按照106cfu/ml乳样的量接种于上述还原全脂奶中，搅拌均匀后分装于小瓶中(每瓶约30ml)，并在37℃下发酵12小时得到发酵奶，发酵终止pH值为4.5。将发酵奶小瓶在28℃贮藏8周，贮藏期间每周测pH值和活菌数；
1.2将全脂奶粉加入水中，配成15％的还原全脂牛奶，取1000ml还原全脂牛奶在115℃加热15分钟，冷却后，在无菌条件下将普通酸奶菌BF-201(由保加利亚乳杆菌(Lactobacillus bulgaricus)和嗜热链球菌(Streptococcusthermophilus构成，北京弗蒙特生物技术有限公司提供)按照106cfu/ml乳样的量接种于上述还原全脂奶中，搅拌均匀后分装于小瓶中(每瓶约30ml)，并在41℃下发酵5小时得到发酵奶，发酵终止pH值为4.64。将发酵奶小瓶在28℃贮藏，贮藏期间每周测pH值和活菌数。
乳酸菌的存活情况和产品最终pH值的数据如表1所示。结果表明，在28℃贮藏8周后，鼠李糖乳杆菌的活菌数至少为108cfu/ml乳样，产品pH值在4.2以上。而普通酸奶菌在三周以后的活菌数仅为102cfu/ml乳样。
表1.乳酸菌活菌数和产品pH值考察
实施例2发酵乳的制备及存放实验
2.1将全脂奶粉加入水中，配成15％的还原全脂牛奶，同时添加0.85％的半乳糖，取1000ml还原全脂牛奶在115℃加热15分钟，冷却后，在无菌条件下将鼠李糖乳杆菌(Lactobacillus rhamnosus)ATCC53103按照106cfu/ml乳样的量接种于上述还原全脂奶中，搅拌均匀后分装于小瓶中(每瓶约30ml)，并在37℃下发酵12小时得到发酵奶，发酵终止pH值为4.0。将发酵奶小瓶在28℃贮藏4周，贮藏期间每周测pH值和活菌数；
2.2将全脂奶粉加入水中，配成15％的还原全脂牛奶，取1000ml还原全脂牛奶在115℃加热15分钟，冷却后，在无菌条件下将普通酸奶菌BF-301(由保加利亚乳杆菌(Lactobacillus bulgaricus)和嗜热链球菌(Streptococcusthermophilus构成，北京弗蒙特生物技术有限公司提供)按照106cfu/ml乳样的量接种于上述还原全脂奶中，搅拌均匀后分装于小瓶中(每瓶约30ml)，并在43℃下发酵6.5小时得到发酵奶，发酵终止pH值为4.11。将发酵奶小瓶在28℃贮藏，贮藏期间每周测pH值和活菌数。
乳酸菌的存活情况和产品最终pH值的数据如表2所示。结果表明，在28℃贮藏4周后，鼠李糖乳杆菌菌株活菌数至少为106cfu/ml乳样，产品pH值在3.7以上，这两项指标均优于用普通酸奶菌发酵得到的产品。
表2.乳酸菌活菌数和产品pH值考察
实施例3发酵乳的制备及存放实验
在1000ml乳总干物为11.5％的鲜奶中，添加0.55％的葡萄糖，115℃加热15分钟，冷却后，在无菌条件下将鼠李糖乳杆菌(Lactobacillus rhamnosus)ATCC53103按照3×105cfu/ml乳样的量接种于上述鲜奶中，搅拌均匀后分装于小瓶中(每瓶约30ml)，并在43℃下发酵8小时得到发酵奶，发酵终止pH值分别为4.6。将发酵奶小瓶在25℃贮藏24周，贮藏期间每周测pH值和活菌数，结果见表3。结果表明，在25℃贮藏24周后，鼠李糖乳杆菌菌株活菌数至少为105cfu/ml乳样，产品pH值在4.0以上。
表3乳酸菌活菌数和产品pH值考察
| 培养时间(周) | pH值 | 活菌数(×108cfu/ml) |
| 0 | 4.60 | 10 |
| 1 | 4.55 | 2.9 |
| 2 | 4.57 | 1 |
| 3 | 4.55 | 0.9 |
| 4 | 4.53 | 1.1 |
| 6 | 4.35 | 1.1 |
| 8 | 4.22 | 1.1 |
| 10 | 4.17 | 0.92 |
| 12 | 4.14 | 0.3 |
| 14 | 4.15 | 0.04 |
| 16 | 4.09 | 0.061 |
| 18 | 4.06 | 0.079 |
| 20 | 4.08 | 0.069 |
| 22 | 4.07 | 0.02 |
| 24 | 4.09 | 0.005 |
实施例4发酵乳饮料的制备及存放实验
在1000ml乳总干物为11.5％的鲜奶中，添加0.95％的果糖，115℃加热15分钟，冷却后，在无菌条件下将鼠李糖乳杆菌(Lactobacillus rhamnosus)ATCC53103按照3×105cfu/ml乳样的量接种于上述鲜奶中，搅拌均匀后分装于小瓶中(每瓶约30ml)，并在43℃下发酵8小时得到发酵奶，发酵终止pH值分别为4.0。
用400ml80℃的水溶解酸性乳饮料稳定剂SY-806(购自北京弗蒙特生物技术有限公司)6g，纳他霉素20mg，乳酸链球菌素50mg，AK糖(购自张家港浩波化学品公司)0.5g，搅拌20min，冷却至25℃以下，水合30min后，按照成品蛋白浓度为1.0％的标准(鲜奶蛋白含量按2.9％计算)，将上述发酵乳稀释，并加入上述稳定剂溶液中，用水定容至1000ml，搅拌5min，均质，均质压力20MPa。然后调酸至PH4.3。
将发酵乳饮料在25℃贮藏24周，贮藏期间定期测pH值和活菌数，结果见表4。结果表明，在25℃贮藏24周后，鼠李糖乳杆菌菌株活菌数至少为106cfu/ml乳样，产品pH值在4.1以上。
表4乳酸菌活菌数和产品pH值考察
| 培养时间(周) | pH值 | 活菌数(×107cfu/ml) |
| 0 | 4.30 | 260 |
| 2 | 4.31 | 240 |
| 4 | 4.28 | 95 |
| 6 | 4.29 | 43 |
| 8 | 4.25 | 22 |
| 10 | 4.26 | 25 |
| 12 | 4.28 | 35 |
| 14 | 4.30 | 15 |
| 16 | 4.25 | 7.2 |
| 18 | 4.22 | 8.6 |
| 20 | 4.24 | 2.1 |
| 22 | 4.26 | 0.51 |
| 24 | 4.18 | 0.32 |
Claims (6)
1.一种在常温下保持高活菌数的发酵乳的制备方法，其特征在于向乳样中加入鼠李糖乳杆菌(Lactobacillus rhamnosus)ATCC 53103，同时添加除乳糖以外的该鼠李糖乳杆菌能利用的增殖因子进行发酵，所述增殖因子选自葡萄糖、果糖、半乳糖、阿拉伯糖、核糖、甘露糖、鼠李糖、岩藻糖、塔格糖、蔗糖、麦芽糖、纤维二糖、海藻糖、松三糖、龙胆二糖、半乳糖醇、甘露糖醇、山梨糖醇、肌醇、葡萄糖酸、水杨苷、七叶苷、熊果苷、苦杏仁苷和乙酰氨基葡糖中的一种或几种，所述增殖因子的添加量为0.05-5％，所述乳样为鲜奶或还原奶，乳样中蛋白质的浓度为0.1-7％，乳固体的浓度为1-30％，所述鼠李糖乳杆菌(Lactobacillus rhamnosus)ATCC 53103的添加量是101-109cfu/ml乳样，所述乳样的发酵温度是20-50℃，发酵时间是2-48小时。
2.根据权利要求1所述的方法，其特征在于乳样中蛋白质的浓度为0.7-4.5％，乳固体的浓度为6-12％。
3.根据权利要求1所述的方法，其特征在于所述鼠李糖乳杆菌(Lactobacillus rhamnosus)ATCC 53103的添加量是105-107cfu/ml乳样。
4.根据权利要求1所述的方法，其特征在于所述增殖因子选自葡萄糖，果糖或半乳糖中的一种或几种，其添加量为0.2-2％。
5.根据权利要求1所述的方法，其特征在于乳样的发酵温度是35-45℃，发酵时间是4-20小时。
6.根据权利要求1-5任一项所述的方法所制备的发酵乳。
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| CN2007101112362A Active CN101273737B (zh) | 2007-03-28 | 2007-06-18 | 一种在常温下保持高活菌数的发酵乳饮料的制备方法 |
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| SE0900826A1 (sv) * | 2009-06-18 | 2010-10-19 | Tetra Laval Holdings & Finance | Metod för framställning av en yoghurtbaserad produkt |
| CN101700061B (zh) * | 2009-10-28 | 2012-06-27 | 山东康智多生物科技有限公司 | 高活性的发酵乳饮料及其制备方法 |
| CN101708018B (zh) * | 2009-12-14 | 2013-03-13 | 杭州味全食品有限公司 | 一种干酪乳杆菌益生菌饮料及其制备方法 |
| WO2012067081A1 (ja) * | 2010-11-18 | 2012-05-24 | 株式会社 明治 | 酸味を抑えた発酵乳及びその製造方法 |
| CN102618456B (zh) * | 2012-02-28 | 2013-08-21 | 江南大学 | 一种能够缓解慢性酒精性肝损伤的鼠李糖乳杆菌及其用途 |
| KR101381794B1 (ko) * | 2012-04-10 | 2014-04-07 | 씨제이제일제당 (주) | 타가토스 및 프로바이오틱 유산균을 함유하는 신바이오틱 식품 조성물 |
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| US20160227828A1 (en) * | 2015-02-05 | 2016-08-11 | Abbott Laboratories | Substantially clear nutritional liquids having improved sensory characteristics |
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| PE20181133A1 (es) * | 2015-08-31 | 2018-07-17 | Chr Hansen As | Bacteria lactobacillus fermentum con actividad antifungica |
| CN105230784A (zh) * | 2015-10-29 | 2016-01-13 | 光明乳业股份有限公司 | 一种活菌型常温发酵乳饮品及其制备方法 |
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| CN111248269A (zh) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | 一种含鼠李糖乳杆菌的益生菌发酵乳及其制备方法 |
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| CN109619180B (zh) * | 2018-12-30 | 2022-09-23 | 光明乳业股份有限公司 | 一种活菌型常温发酵乳及其制备方法 |
| EP4028561A1 (en) | 2019-09-12 | 2022-07-20 | Chr. Hansen A/S | Lactic acid bacteria for a heat-treated food product for storage at ambient temperature |
| CN112167339A (zh) * | 2020-10-16 | 2021-01-05 | 光明乳业股份有限公司 | 一种鼠李糖乳杆菌发酵乳及其制备方法 |
| CN112715655B (zh) * | 2020-12-25 | 2022-11-04 | 光明乳业股份有限公司 | 一种植物乳杆菌发酵乳粉及其制备方法 |
| CN113121013B (zh) * | 2021-04-16 | 2023-06-27 | 无锡映川环境技术有限公司 | 一种具有活性菌涂层的自养反硝化脱氮滤料及其制备方法 |
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| CA3232198A1 (en) * | 2021-10-04 | 2023-04-13 | Hui Han | Method for producing fermented milk products for ambient storage |
| CN114052081A (zh) * | 2021-11-22 | 2022-02-18 | 光明乳业股份有限公司 | 一种常温活菌酸奶及其制备方法 |
| CN116762858A (zh) * | 2022-03-07 | 2023-09-19 | 内蒙古伊利实业集团股份有限公司 | 一种常温活菌发酵乳的制备方法 |
| CN115281247A (zh) * | 2022-07-13 | 2022-11-04 | 光明乳业股份有限公司 | 一种发酵乳杆菌常温酸奶及其制备方法 |
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| CN115152842A (zh) * | 2022-07-13 | 2022-10-11 | 光明乳业股份有限公司 | 一种发酵乳杆菌常温乳饮料及其制备方法 |
| CN115997822B (zh) * | 2022-12-21 | 2024-02-23 | 光明乳业股份有限公司 | 一种罗伊氏乳杆菌常温酸奶及其制备方法 |
| CN115943995B (zh) * | 2022-12-21 | 2024-03-01 | 光明乳业股份有限公司 | 一种罗伊氏乳杆菌常温乳饮料及其制备方法 |
| CN116508922A (zh) * | 2023-05-21 | 2023-08-01 | 江西蒙天乳业有限公司 | 一种常温乳酸菌的制备方法 |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN101273737A (zh) | 2008-10-01 |
| US10072310B2 (en) | 2018-09-11 |
| WO2008116356A1 (fr) | 2008-10-02 |
| CN101273738A (zh) | 2008-10-01 |
| WO2008116355A1 (fr) | 2008-10-02 |
| US20100009034A1 (en) | 2010-01-14 |
| US20100015285A1 (en) | 2010-01-21 |
| CN101273738B (zh) | 2011-06-01 |
| CN101273737B (zh) | 2011-08-24 |
| CN101273736A (zh) | 2008-10-01 |
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