CN101911973B - Active lactobacillus casei beverage and preparation method thereof - Google Patents
Active lactobacillus casei beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses an active lactobacillus casei beverage and a preparation method thereof and relates to an active probiotics beverage in the technical field of microorganism fermentation. The beverage comprises the following components in percentage by mass: 25 to 40 percent of fermented milk, 8 to 12 percent of white granulated sugar, 0.3 to 0.5 percent of stabilizing agent, 0.03 to 0.05 percent of food flavor and 50 to 70 percent of purified water. The preparation method comprises the following steps of: 1, preparing base materials; 2, fermenting the base materials; (3) preparing and disinfecting sugar liquor; and (4) preparing the beverage. Compared with the prior art, the method has the advantages of remarkably shortened product fermentation time, remarkably increased bacteria content of lactobacillus casei, lowered product cost and fermentation pollution risk, lowered equipment investment and suitability for producing the lactobacillus casei probiotics beverage under the conventional equipment condition by national dairy enterprises.
Description
Technical field
The present invention relates to the active probiotic drink in the microbial fermentation technology field, relate in particular to a kind of active lactobacillus casei beverage and preparation method thereof.
Background technology
The biodiasmin drink is a kind of fermenting beverage that contains active probiotic, and it not only can alleviate lactose intolerance, also contains small molecular protein and polypeptide through abundant degraded, can promote the digestion and the absorption of lactoprotein.Simultaneously, the whole intestines function of probio makes this series products receive consumer's approval and welcome gradually.
What can not ignore is that in the active probiotic drink, kind of probio and quantity can obviously influence the benefit of drink and give birth to function and health-care effect.Most lactic acid bacteria, like the used streptococcus thermophilus of ordinary lactic acid bacteria beverage, sour milk, lactobacillus bulgaricus etc. during through human body alimentary canal, not stomach juice-resistant and bile; Most of by digestive juice destruction, its survival rate only has 0.01～0.065% [high pine and cypress, the latest developments of acidified milk; China's dairy industry; 2004,32 (8): 46-49], thereby regulate the gut flora balance, improve benefit life function such as intestinal microenvironment and received considerable restraint.
Lactobacillus casei then can effectively tolerate digestion; Comprise enzyme in the oral cavity, the gastric juice of low pH value and the bile acid of small intestine etc., thus Lactobacillus casei get into behind the human body can be in enteron aisle large number of viable, performance regulates the intestinal flora balance, promote human consumption absorption etc. to act on [Xin Ling etc.; The research of 3 strain lactobacillus survival performance in the simulation digestive environments; China's dairy industry, 2005,33 (5): 15-17].Simultaneously; Lactobacillus casei has norcholesterol, regulates blood fat, blood pressure, promotes cell division, and benefit such as enhances human body immunity and prophylaxis of cancer and inhibition tumor growth is given birth to health care and [opened and equality; L.casei Zhang is to the influence of T lymphocyte subsets in spleen of mice immunized and serum IgG and intestinal mucosa SIgA; China's dairy industry, 2006,34 (10): 4-8].Bright dairy industry has also carried out the screening and the benefit thereof of Lactobacillus casei strain excellent early stage and has given birth to functional study; And obtained to have the Lactobacillus casei patented strain that reduces blood fat, antihypertensive function [Lactobacillus casei Bd-II bacterial strain and in the application that reduces lipid aspects, the patent No.: ZL03128995.9; Lactobacillus casei LC2W bacterial strain and the application aspect anti-hypertension thereof, the patent No.: ZL03129450.2].Therefore, develop suitable lactobacillus casei fermented milk beverage,, improve drinking person health status and have positive effect for improving consumer health's level.
Mainly there are two aspect problems in the production of probiotic beverage in the market: the ordinary lactic acid bacteria beverage is owing to can't satisfy lactic acid bacterium number and the activity that arrives and be colonizated in enteron aisle; Thereby the living function of its benefit is had a greatly reduced quality; Product price, rate of gross profit are also lower, and the 100mL market price is about 0.5～1.0 yuan; Lactobacillus-casei probiotics beverage with conventional zymotechnique production can satisfy lactic acid bacterium number and the activity that is colonizated in enteron aisle; The living function of benefit is remarkable; Product price, rate of gross profit are higher, and the 100mL market price is about 2.0 yuan, but its fermentation period long (about 72h); It is slower that prior fermentation produces acid, harsh to the Zymolysis Equipment conditional request.
Domestic sour milk beverage enterprise production equipment is simpler, and fermentation condition is more extensive, is difficult to satisfy the requirement of 72h lengthy fermentation.Therefore; The growth limiting factor of the physio-biochemical characteristics of further investigation Lactobacillus casei, releasing Lactobacillus casei; Develop a kind of quantity that can guarantee active lactobacillus casei in the product; Can obviously shorten fermentation time again, reduce the production technology and the product of fermentation risk, will play certain impetus the marketing of satisfying consumer demand, lactobacillus-casei probiotics drink.
(publication number: CN 1899053A), 35～38 ℃ are adopted Lactobacillus casei cheese subspecies to ferment 60～120 hours separately down, and fermentation time and life cycle of the product are long, are unfavorable for actual production in " a kind of preparation method of active lactic acid bacteria drink "; Adopt streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and lactobacillus reuteri to carry out mixed culture fermentation down at 42～45 ℃; Lactobacillus casei can not occupy the fermentation advantage; The stomach juice-resistant of bacterial classifications such as above-mentioned streptococcus thermophilus, bile acid and salt resistance ability are all than a little less than the Lactobacillus casei, and the benefit of finished product is given birth to function and also can therefore be weakened.
At " active lactic acid bacteria drink and preparation method thereof " (publication number: CN 1357269A); Contain the mix acid liquor of forming according to a certain percentage by citric acid, tartaric acid and alimentary acetic acid in the beverage products; The purpose of acid adjustment is to remedy the deficiency of acidity in the acidified milk in the product process for preparation; This also will certainly have influence on the number of viable of Lactobacillus casei in the fermentation base-material and the abundant degraded of lactoprotein, and the benefit that also can finally have influence on beverage products is given birth to function and health-care efficacy.
Summary of the invention
The objective of the invention is to Lactobacillus casei in the Ruzhong technical barrier such as poor growth; The synbiosis of further investigation Lactobacillus casei and streptococcus thermophilus etc.; Additional carbon, nitrogenous source, inorganic salts be to the facilitation of Lactobacillus casei, provides a kind of and shorten the Lactobacillus casei fermentation time, improves active lactobacillus casei beverage of lactobacillus casei content and preparation method thereof.
The objective of the invention is to realize like this:
Interpolation HFCS or Lactobacillus caseis such as the former peptide of glucose, soya-bean polypeptides or fish glue, manganese salt are easy to decompose the positive growth factors such as carbon source, nitrogenous source and inorganic salts of utilization in acidified milk matrix; Lactobacillus casei and streptococcus thermophilus are inoculated in 1: 1～100: 1 ratio; 37 ℃ fermented 24～36 hours; The lactobacillus-casei probiotics drink processed of warp and processes such as sterilization liquid glucose mixing, homogeneous and cooling again; Product appearance, mouthfeel, local flavor and shelf life etc. and 72 hours lactobacillus-casei probiotics drink no significant differences of processing of fermentation, probio content, product nutritive value and benefit are given birth to function quite or be superior to 72 hours fermented products.
In skimmed milk, add an amount of HFCS or glucose, manganese sulfate or manganese gluconate and active peptides, the fermentation base-material is optimized.Because the lactase activity of Lactobacillus casei is strong, decomposition utilizes Ruzhong lactose ability relatively poor; The glucose that adds in the carbon source more is prone to absorbed by Lactobacillus casei; Become the preferential carbon source of utilizing of Lactobacillus casei, promote that the growth and breeding of Lactobacillus casei, quickening fermentation system acidity rise, the pH value underspeeds.The manganese salt that adds is mainly with Mn
2+Form get in the Lactobacillus casei cell; The important function of catalytic activitys such as lactic dehydrogenase, superoxide dismutase is kept and is strengthened in performance, and these enzymes are important enzymes of the functions such as cytoactive in the acid of Lactobacillus casei performance product, the interior oxygen toxicity anion of scavenger-cell and the peracidity environment.Experiment shows that 0.3～1.2ppm manganese salt can significantly improve fermentation system acidity and lactobacillus casei content, and Mn element addition is also in the food enrichment fortification scope of GB 14880 regulations in the while product.Soya-bean polypeptides, the former peptide of fish glue etc. are a kind of small peptide mixtures, and Main Ingredients and Appearance is 3～8 peptides, adds an amount of active peptides class material, and the fermentation base-material is optimized.Because Lactobacillus casei break down bovine lactoprotein ability is relatively poor, low-molecular-weight active peptides can significantly promote growing and the metabolism breeding of Lactobacillus casei, and fermenting speed raising, lactobacillus casei content are increased.
Lactobacillus casei and streptococcus thermophilus are carried out the combination collocation fermentation, and after acid production speed, the fermentation ends aspect such as active lactobacillus casei quantity estimate with the compound mode of Lactobacillus casei and lactic acid bacterias such as lactobacillus bulgaricus, lactobacillus acidophilus, comparison.Experimental result shows that Lactobacillus casei and streptococcus thermophilus carry out mixed culture fermentation with 1: 1～100: 1 ratio, is superior to independent fermentation of Lactobacillus casei or Lactobacillus casei and other lactobacillus mixed culture fermentation.This compound mode has made full use of the symbiosis and the cooperative fermentation effect of Lactobacillus casei and streptococcus thermophilus, ferments with independent use Lactobacillus casei and compares, and the fermentation system acidity rate of climb is obviously accelerated, and the curdled milk time obviously shortens.Earlier fermentation, the streptococcus thermophilus speed of growth is very fast, rapidly fermentation and acid; Simultaneously; Some metabolites of its generation can promote the growth and breeding of Lactobacillus casei, and the fermentation middle and later periods is in high acidity, low pH value base-material; The growth and breeding of streptococcus thermophilus receives strong inhibition, and Lactobacillus casei occupies the fermentation leading position, propagation is very fast.
Specifically:
One, the component of active lactobacillus casei beverage
By mass percentage,
Acidified milk 25～40%,
White granulated sugar 8～12%,
Stabilizing agent 0.3～0.5%,
Flavoring essence 0.03～0.05%,
Purify waste water 50～70%;
The component of described its base-material of acidified milk is:
Skimmed milk powder 11～15%,
HFCS 10～15%, or powdered glucose 5～8%,
Biologically active polypeptide 0.1～1.0%,
Manganese salt 0.3～1.2ppm, in element manganese,
Leavening 0.002～0.005%,
Contain Lactobacillus casei and streptococcus thermophilus, ratio 100: 1～1: 1,
Purify waste water 70～80%.
The mass percent checking:
The lower limit sum of each component is less than 100%, and the upper limit sum of each component is greater than 100%;
The upper limit sum of the lower limit of each component and other component is more than or equal to 100%;
The lower limit sum of the upper limit of each component and other component is less than or equal to 100%.
This shows that the percentage by weight of said components meets the requirements.
Two, the preparation method of active lactobacillus casei beverage
The preparation method of active lactobacillus casei beverage may further comprise the steps:
1. base-material preparation
With skimmed milk power reduction or fresh cow milk degreasing, add HFCS or powdered glucose, manganese sulfate or manganese gluconate and soya-bean polypeptides or the former peptide of fish glue, fully mix, insulation sterilization 120min is cooled to about 37 ℃ about 96 ℃;
2. base-material fermentation
In base-material, add Lactobacillus casei and streptococcus thermophilus, total inoculum concentration is about 0.004%, 37 ℃ of bottom fermentation 24～36 hours;
3. sugar fluid configuration and sterilization
White granulated sugar or other sweet substance and stabilizing agent be dissolved in purify waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to below 10 ℃ subsequent use;
4. beverage preparation
Sour milk base-material that ferments and sterilization cooling back liquid glucose are mixed, add flavoring essence, behind 20～30 ℃, 18～20MPa homogeneous, cool off can and refrigeration through the cooling plate.
Three, active lactobacillus casei beverage quality
This active lactobacillus casei beverage is the yellowish-brown of uniformity, and clean taste, sour and sweet palatability have the distinctive ferment local-flavor of Lactobacillus casei, allow a spot of deposition, no lamination.
The physics and chemistry of product, microbiological indicator are:
| Project | Index |
| Fat, g/100mL | ≤0.1 |
| Protein, g/100mL | 1.0～1.5 |
| Acidity, ° T | 55～80 |
| Active lactobacillus casei, CFU/mL | 2.0×10 8～5.0×10 9 |
| Coliform, MPN/100mL | ≤3 |
| Mould, CFU/mL | ≤30 |
| Yeast, CFU/mL | ≤50 |
| Pathogenic bacteria | Must not detect |
Compared with prior art, the present invention has the following advantages and good effect:
1. the product fermentation time obviously shortens
Reach home time of acidity or pH value of product is 24～36 hours, and traditional Lactobacillus casei separately fermentation reach same acidity or pH value needed 72 hours even for more time.
2. the Lactobacillus casei bacterium is counted content and obviously improves
Its content of acidified milk base-material when Lactobacillus casei ferments separately is about 1.5 * 10
9CFU/mL, the beverage products lactobacillus casei content is 5 * 10
8About CFU/mL; This acidified milk base-material lactobacillus casei content can reach 6.0 * 10
9CFU/mL, the probiotic beverage lactobacillus casei content can reach 2.0 * 10
9CFU/mL, the lactobacillus casei content with the living function of benefits such as coordinating intestines and stomach, enhance immunity power obviously improves.
3. product cost reduces with the fermentation pollution risk
The present invention is because the production cycle shortens, and production cost reduces, and simultaneously, the acidified milk base-material produces in earlier stage that acid is very fast, pH value descends rapidly, can better suppress living contaminants, and the product risk of failure of fermenting reduces greatly.
4. equipment investment reduces
Companies such as Japan Yakult produce lactobacillus-casei probiotics drink appointed condition and require high; The investments such as disinfection tank, material-compound tank and homogenizer of only fermenting just reach more than 5,000,000 yuan; The present invention utilizes existing material-compound tank of dairy factory and homogenizer; Only need common sour milk fermentation tank and homogenizer are carried out little transformation, investments such as fermentation disinfection tank, material-compound tank and homogenizer are about 400,000 yuan.
5. be suitable for China dairy products enterprise and under the existing equipment condition, produce the lactobacillus-casei probiotics drink.
The specific embodiment
The scope of the invention is not limited by said specific embodiments, and only as the single example of illustrating each side of the present invention, the scope of the invention also comprises the method and the component of functional equivalent to said embodiment.
Among the following embodiment, raw material and deriving from:
1, skimmed milk power: derive from New Zealand dairy company Fonterra.
2, L.casei-01: contain independent lactobacillus casei bacterial strain, derive from Hansen Corp. of Denmark section.
3, L.casei BD-II: contain independent Lactobacillus casei, derive from the patented strain of bright dairy industry company screening, hereinafter to be referred as the BD-II.
4, streptococcus thermophilus BODY-3 leavening: contain independent streptococcus thermophilus, derive from Hansen Corp. of Denmark section, hereinafter to be referred as S.t BODY-3 or BODY-3.
5, CH-1, YFL822, YFL904 leavening: contain streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, derive from Hansen Corp. of Denmark section.
6, L.acidophilus NCFM leavening: contain independent strain of lactobacillus acidophilus, derive from Denmark Danisco A/S BJ Rep Office, hereinafter to be referred as NCFM.
7, Bifidobacterium bifidum Bb02 leavening: contain independent bifidobacterium strain, derive from Denmark Danisco A/S BJ Rep Office, hereinafter to be referred as Bb02.
8, streptococcus thermophilus TA40 leavening: contain independent streptococcus thermophilus, derive from Denmark Danisco A/S BJ Rep Office, hereinafter to be referred as S.t TA40 or TA40.
9, soya-bean polypeptides, collagen peptide: soybean protein, fish scale collagen are with enzymolysis or Production by Microorganism Fermentation; Relative molecular weight is below 5000; Main component is the powdered substance of peptide, derives from Wuhan good everyday biological products company, hereinafter to be referred as Soybean Peptide, collagen peptide.
10, F42 HFCS (food-grade): contain the HFCS of fructose 42%, derive from Shandong Lu Zhou biotechnology company, be designated hereinafter simply as F42.
11, powdered glucose (food-grade): derive from Shanghai Tang Hao hall food science and technology company, be designated hereinafter simply as G.
12, manganese gluconate, manganese sulfate (food-grade): derive from Zhengzhou Rui Pu bio-engineering corporation.
13, stabilizing agent soybean polyoses: derive from the rich food company of Fujian flavor.
14, flavoring essence: the HBS4640 type chlorella yakult essence that derives from Shanghai Hua Bao essence corporation.
Embodiment 1
(1) skimmed milk power by 12.0% reduce, hydration, the 400g/ bottle is sub-packed in the 500mL triangular flask, behind 96 ℃ of water dip sterilization 120min, be cooled to 37 ℃ subsequent use down.
(2) under the aseptic condition, in ratio shown in total inoculum concentration 0.04 ‰, the table 1, in each triangular flask, insert different bacterial classifications respectively, mix, behind 37 ℃ of fermentation 36h, measure fermentation system acidity and Lactobacillus casei viable count, the result is as shown in table 1.
Table 1 different strain collocation mode and influence thereof to fermenting
| 9 | L.casei-01 | CH-1 | 10∶1 | 15×10 7 | 221 |
| 10 | L.casei-01 | CH-1 | 50∶1 | 21×10 7 | 214 |
| 11 | L.casei-01 | YFL822 | 1∶1 | 49×10 7 | 125 |
| 12 | L.casei-01 | YFL822 | 10∶1 | 57×10 7 | 134 |
| 13 | L.casei-01 | YFL904 | 1∶1 | 31×10 7 | 124 |
| 14 | L.casei-01 | YFL904 | 10∶1 | 52×10 7 | 127 |
The result shows when Lactobacillus casei L.casei-01 and streptococcus thermophilus BODY-3, TA40 arrange in pairs or groups with 1: 1～100: 1 ratio, to have cooperative fermentation effect preferably, and acidity rises comparatively fast, the L.casei viable count reaches the highest.When Lactobacillus casei and Bifidobacterium mixed culture fermentation; Its synergy does not reach optimum state, and the L.casei viable count is less, and acidity is lower; During with lactobacillus acidophilus mixed culture fermentation; Though acidity rises very fast, L.casei content is lower, possibly be because lactobacillus acidophilus occupies the fermentation leading position.And when L.casei-01 and CH-1 ferment altogether; Though acidity is very high; But the growth of L.casei obviously is suppressed, product does not almost have Lactobacillus casei fermentation peculiar taste; Possibly be since among the CH-1 cooperative fermentation of L.bulgaricus and S.thermophilus occupied superiority, thereby to the growth generation inhibitory action of L.casei.Then acidity rose slowly when L.casei-01 and YFL822, YFL904 fermented altogether, L.casei content is also on the low side.
Embodiment 2
(1) skimmed milk power by 12.0% reduce, hydration; The 400g/ bottle is sub-packed in the 500mL triangular flask, presses the carbon source and the metal ion that in different triangular flasks, add variety classes and concentration shown in the table 2, stirs, fully dissolves; Behind 96 ℃ of water dip sterilization 120min, be cooled to 37 ℃ and descend subsequent use.
The different carbon sources of table 2, inorganic salts addition
| Numbering | Fermentation system | Experimental group | Fermentation system |
| 1 | CK (12.0% skimmed milk) | 4 | CK+4％?Glucose |
| 2 | CK+10% F42 HFCS | 5 | CK+2ppm?MnSO 4 |
| 3 | CK+12% F42 HFCS | 6 | CK+3.5ppm?MnSO 4 |
(2) by 0.04 ‰ inoculation total amount, L.casei-01:S.t BODY-3=10: 1 ratio, insert leavening, acidity and lactobacillus casei content are measured in 37 ℃ of fermentations 36 hours after the fermentation ends, and the result is as shown in table 3.
The influence that the different carbon sources of table 3, inorganic salts addition ferment to L.casei
| Numbering | Fermentation system | Acidity (° T) | L.casei content (CFU/mL) |
| 1 | CK (12.0% skimmed milk) | ?152 | 112×10 7 |
| 2 | CK+10% F42 HFCS | ?164 | 209×10 7 |
| 3 | CK+12% F42 HFCS | ?163 | 215×10 7 |
| 4 | CK+4％?Glucose | ?162 | 187×10 7 |
| 5 | CK+2ppm?MnSO 4 | ?176 | 246×10 7 |
| 6 | CK+3.5ppm?MnSO 4 | ?185 | 297×10 7 |
In fermentation system, add carbon source and metal ion, all the propagation to L.casei plays facilitation, and the cultivation effect of HFCS and glucose is suitable, and slightly excellent with HFCS, the MnSO about 3ppm
4Can obviously improve viable count and the acidity of L.casei in the acidified milk.
Embodiment 3
(1) skimmed milk power by 12.0% reduce, hydration; The 400g/ bottle is sub-packed in the 500mL triangular flask, presses the active peptides that in different triangular flasks, adds variety classes and concentration shown in the table 4, stirs; Behind 96 ℃ of water dip sterilization 120min, be cooled to 37 ℃ and descend subsequent use.
(2) according to total inoculum concentration 0.04 ‰, BD-II: TA40=50: 1 ratio inserts leavening, and 37 ℃ of fermentations were measured fermentation system acidity and lactobacillus casei content after 36 hours, and the result is as shown in table 4.
Table 4 adds the influence of different activities polypeptide to fermentation
| Numbering | Fermentation system | L.casei viable count (CFU/mL) | Acidity (° T) |
| 1 | CK (11.5% skimmed milk) | 125×10 7 | ?154 |
| 2 | CK+1 ‰ soya-bean polypeptides | 143×10 7 | ?178 |
| 3 | CK+2 ‰ soya-bean polypeptides | 180×10 7 | ?190 |
| 4 | CK+5 ‰ soya-bean polypeptides | 195×10 7 | ?193 |
| 5 | The former peptide of CK+1 ‰ fish glue | 126×10 7 | ?164 |
| 6 | The former peptide of CK+2 ‰ fish glue | 171×10 7 | ?170 |
| 7 | The former peptide of CK+5 ‰ fish glue | 192×10 7 | ?179 |
Active peptides has obvious facilitation to the propagation of Lactobacillus casei; And it is slightly excellent with soya-bean polypeptides; The former peptide of soya-bean polypeptides about 2 ‰ or fish glue can promote the lifting of acidified milk acidity and the increase of L.casei viable count; And product special flavour, structural state etc. are not had influence, add in the base-material that is adapted at fermenting.
Embodiment 4
(1) skimmed milk power by 12.0% reduce, hydration, the 1000g/ cylinder is sub-packed in the 1Kg Enamel jar, is shown in the different experiments group by table 5 then and adds heterogeneity, stir, behind 96 ℃ of water dip sterilization 120min, be cooled to 37 ℃ subsequent use down.
(2) add the Lactobacillus casei L.casei-01 of 36.4mg and the streptococcus thermophilus S.tBODY-3 of 3.6mg; 37 ℃ fermented 36 hours; Only adding 40.0mg Lactobacillus casei L.casei-01 fermentation with 12.0% skimmed milk was contrast in 72 hours, and fermentation system, fermented bacterium, fermentation time etc. are seen table 5.
Table 5 acidified milk system is provided with
| Numbering | Fermentation system | Leavening | Fermentation time |
| 1 | Skimmed milk | L.casei-01 | 72hrs |
| 2 | Skimmed milk+F42 | L.casei-01、BODY-3(10∶1) | 36hrs |
| 3 | Skimmed milk+F42+ Soybean Peptide+manganese sulfate | L.casei-01、BODY-3(10∶1) | 36hrs |
| 4 | Skimmed milk+G+ collagen peptide+manganese gluconate | L.casei-01、BODY-3(10∶1) | 36hrs |
Skimmed milk concentration: 12.0%; HFCS F42 addition 10%; Powdered glucose addition 4%; The manganese sulfate addition is 3.5ppm; The manganese gluconate addition is 4ppm; Soybean Peptide, collagen peptide addition 2 ‰.
(3) after the fermentation ends, measure acidity and lactobacillus casei content, the result is as shown in table 6.
Table 6 adds the influence of multiple composition to fermentation simultaneously
| Numbering | Fermentation system | L.casei content (CFU/mL) | Acidity (° T) |
| 1 | 12.0% skimmed milk | 145×10 7 | 196 |
| 2 | 12.0% skimmed milk+F42 | 272×10 7 | 192 |
| 3 | Skimmed milk+F42+ Soybean Peptide+MnSO 4 | 639×10 7 | 243 |
| 4 | Skimmed milk+G+ collagen peptide+manganese gluconate | 451×10 7 | 211 |
The result shows, compares with not adding any material, in fermentation system, adds an amount of HFCS or glucose, Soybean Peptide or collagen peptide simultaneously, and MnSO
4Or manganese gluconate, can significantly improve the viable count of L.casei and S.thermophilus L.casei when fermenting altogether and the acidity of fermentation system, and the quality of acidified milk, mouthfeel and local flavor and no significant difference.
(4) making of lactobacillus-casei probiotics drink and viable bacteria content thereof are measured: preparing burden, inoculate with four kinds of modes shown in the table 5, is terminal point acidity with 200 ° of T, and record reaches the used time of fermentation termination acidity.After the fermentation ends, stir breakdown of emulsion, 110g white granulated sugar and 3g soluble soybean polysaccharide are dissolved in the 536.5g pure water; In 95 ℃ of following water dip sterilizations 5 minutes, after the cooling, get 350g fermentation base-material and mix after the stirring and dissolving with liquid glucose; Add the 0.5g flavoring essence, stir, homogeneous under 20～30 ℃, 18MPa pressure, sterile filling; In 2～6 ℃ of refrigerations down; Standard according to GB4789.35-2010 detects, and the result shows that the experimental group of adding streptococcus thermophilus, HFCS or glucose, manganese salt, polypeptide arrives fermentation termination speed obviously faster than independent Lactobacillus casei fermentation; L.casei content in the probiotic beverage finished product is also obviously higher with its content, and the result sees table 7.
Table 7 base-material fermentation time and finished product L.casei viable count
| Numbering | The acidified milk binder systems for use | Fermentation time | Finished product L.casei content |
| 1 | 12.0% skimmed milk | 78 hours | 53×10 7CFU/mL |
| 2 | Skimmed milk+F42 | 47 hours | 115×10 7CFU/mL |
| 3 | Skimmed milk+F42+ Soybean Peptide+MnSO 4 | 25 hours | 206×10 7CFU/mL |
| 4 | Skimmed milk+G+ collagen peptide+manganese gluconate | 28 hours | 155×10 7CFU/mL |
Claims (1)
1. active lactobacillus casei beverage is characterized in that component is:
By mass percentage,
Acidified milk 25～40%,
White granulated sugar 8～12%,
Stabilizing agent 0.3～0.5%,
Flavoring essence 0.03～0.05%,
Purify waste water 50～70%,
The mass percent sum of each component is 100%;
The component of described its base-material of acidified milk is:
Skimmed milk powder 11～15%,
HFCS 10～15%, or powdered glucose 5～8%,
Biologically active polypeptide 0.1～1.0%,
Manganese salt 0.3～1.2ppm, in element manganese,
Leavening 0.004%,
Lactobacillus casei and streptococcus thermophilus, ratio 100: 1～1: 1,
Purify waste water 70～80%,
The mass percent sum of each component is 100%;
The preparation method of active lactobacillus casei beverage may further comprise the steps:
1. base-material preparation
With the skimmed milk powder reduction, add HFCS or powdered glucose, manganese sulfate or manganese gluconate and soya-bean polypeptides or the former peptide of fish glue, fully mix, 96 ℃ of insulation sterilization 120min are cooled to 37 ℃;
2. base-material fermentation
In base-material, add Lactobacillus casei and streptococcus thermophilus, total inoculum concentration is 0.004%, 37 ℃ of bottom fermentation 24～36 hours;
3. sugar fluid configuration and sterilization
White granulated sugar and stabilizing agent be dissolved in purify waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to below 10 ℃ subsequent use;
4. beverage preparation
Sour milk base-material that ferments and sterilization cooling back liquid glucose are mixed, add flavoring essence, behind 20～30 ℃, 18～20MPa homogeneous, cool off can and refrigeration through the cooling plate.
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Inventor after: Ma Chengjie Inventor after: Gong Guangyu Inventor after: Hua Baozhen Inventor after: Du Zhaoping Inventor after: Wu Zhengjun Inventor before: Wang Yinyu Inventor before: Ma Chengjie Inventor before: Du Zhaoping Inventor before: Gong Guangyu |
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