CN102715234A - Fermented milk rich in lactobacillus plantarum and manufacturing method thereof - Google Patents
Fermented milk rich in lactobacillus plantarum and manufacturing method thereof Download PDFInfo
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Abstract
The invention discloses fermented milk rich in lactobacillus plantarum and a manufacturing method thereof. In the preparation process of the fermented milk, manganese salts and one or two of raw milk, sweeteners, yeast extract and bioactive peptides serve as raw materials. The fermented milk is prepared by fermentation with lactobacillus plantarum and streptococcus thermophilus serving as leavening agents, the inoculation amount of lactobacillus plantarum is 106-107CFU/g, and the inoculation amount of streptococcus thermophilus is 106-107CFU/g. The fermented milk rich in lactobacillus plantarum is rich in nutrition and good in taste, the manufacturing method is simple and practical, content of active lactobacillus plantarum in the fermented milk is high, prebiotics functions of adjusting intestinal flora balance and regulating intestinal tract and the like can be effectively achieved after eating, and the fermented milk has great market application potential and economic value.
Description
Technical field
The invention belongs to microbial fermentation and food processing technology field, particularly a kind of functional acidified milk and manufacturing approach thereof that is rich in Lactobacillus plantarum.
Background technology
Fermented dairy product is of high nutritive value, alleviates advantages such as lactose intolerance, delicate mouthfeel and unique flavor with it, liked by ordinary consumer, and its output also constantly increases with average annual about 25% speed.At present, the employed leavening of the acidified milk of China's large-scale production mainly is made up of streptococcus thermophilus (Streptococcus thermophilus) and lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus).Lactic acid bacteria in this type fermented dairy product is stomach juice-resistant and bile not; Behind human body alimentary canal; Most of thalline is destroyed by digestive juice, and survival rate is merely 0.01-0.065%, so the effect when benefits such as performance adjusting gut flora balance and whole intestines are given birth to function of this series products is less.
Lactobacillus plantarum (Lactobacillus plantarum) can be used for one of probio bacterial classification of food as what China Ministry of Public Health announced; Can effectively tolerate the digestive system of human body; Large number of viable in enteron aisle, performance are regulated effects such as gut flora balance, the absorption of promotion human consumption; Simultaneously, Lactobacillus plantarum also has the living health care of benefits such as norcholesterol, angiocardiopathy preventing, control body weight, enhancing human immune and prophylaxis of cancer and inhibition tumor growth.Therefore, be that the novel probio of representative receives attention both domestic and external just day by day with the Lactobacillus plantarum, become the focus of research and development.
Fermented dairy product is one of only wholefood carrier of probio as a kind of nutritious, taste flavor is unique, cognition degree is high product.But because Lactobacillus plantarum growth and breeding in cow's milk is extremely slow, the fermentation and acid ability very a little less than, therefore effectively be applied to during acidified milk produces than difficulty at present.Shanghai Bright Dairy & Food Co., Ltd. had once mentioned through utilizing the symbiosis of streptococcus thermophilus and Lactobacillus plantarum in patent application " a kind of Lactobacillus plantarum acidified milk and manufacturing approach thereof " (number of patent application 201110368992.X), and the Lactobacillus plantarum that a kind of fermentation time is short, taste flavor is good acidified milk is provided.But because Lactobacillus plantarum is auxotrophic strain, abilities such as decomposing protein a little less than, Lactobacillus plantarum still can not occupy superiority in this acidified milk.Therefore, in order further to improve the content of Lactobacillus plantarum, just need further its nutritional need of research, and replenish suitable nutritional labeling.
Summary of the invention
The objective of the invention is to count a not high-technology difficult problem of content to Lactobacillus plantarum poor growth, bacterium in dairy products; Furtherd investigate the facilitation to the Lactobacillus plantarum fermentation such as additional carbon, nitrogenous source, mineral salt, thereby a kind of Lactobacillus plantarum content height, fermentation time weak point, product structural state and sapid Lactobacillus plantarum acidified milk and preparation method thereof are provided.
The objective of the invention is to realize through following technical scheme:
One of technical scheme that the present invention adopts is: a kind of preparation method who is rich in the acidified milk of Lactobacillus plantarum comprises the steps:
(1) product batching
In raw milk, add sweetener, yeast extract and/or biologically active peptide, manganese salt, make material dissolution, mix, get feed liquid;
(2) homogeneous sterilization
With the feed liquid pre-heating temperature elevation, at 60～70 ℃, carry out homogeneous under 18～22MPa, under 90～95 ℃, insulation sterilization 5～10 minutes is cooled to 35～42 ℃ then then, gets sterilization cooling feed liquid;
(3) product inoculation fermentation
In the feed liquid of sterilization cooling, drop into Lactobacillus plantarum and streptococcus thermophilus fermentation agent respectively, be stirred to leavening and feed liquid mixes, under 37～39 ℃, standing for fermentation to titratable acidity is 70～95 ° of T, must acidified milk;
(4) cooling
Through the mode that stirs after the water-bath or the mode cooling and fermentation breast to 16 that turns over the cylinder plate～22 ℃, the cooling and fermentation breast;
(5) product can and refrigeration after-ripening
The can of cooling and fermentation breast to packing container, is changed over to temperature then and is in 2～10 ℃ the environment and refrigerated after-ripening 12～24 hours, Lactobacillus plantarum acidified milk finished product.
Among the present invention, step (1) preferably can also add thickener and/or flavoring essence in raw milk.Described thickener is the conventional food-grade colloid in this area, and its function is to improve acidified milk viscosity and increases smooth mouthfeel, preferably is selected from pectin, agar, propylene glycol alginate, converted starch and the gelatin one or more; Described flavoring essence is to meet the food of GB GB2760 regulation with natural essence or natural equivalent essence, and its function is to improve or strengthen the local flavor of acidified milk, preferred acid milk essence.
Among the present invention, the employed raw material of said preparation method comprises one or both and the manganese salt in raw milk, sweetener, yeast extract and the biologically active peptide.Preferably, described raw material comprises: raw milk 89.5～99.78%, yeast extract and/or biologically active peptide 0.1～0.5%, sweetener 0.02～10% and manganese salt 0.3-1.2ppm, described percentage is mass percent.
Among the present invention, the described raw milk of step (1) is that the routine of this area is selected, and can be common fresh breast and/or recombined milk, can be rich milk and/or skimmed milk.Preferably, described raw milk is selected from one or more in raw milk, living sheep breast and the recombined milk, and said recombined milk is processed by whole-fat milk powder, skimmed milk powder, PURE WHEY, milk protein concentrate or other milk ingredients.
Among the present invention, the described sweetener of step (1) preferably is selected from one or more in white granulated sugar, HFCS, xylitol, Aspartame, Sucralose and the acesulfame potassium.
Among the present invention; Yeast extract described in the step (1) is rich in nutritional labelings such as polypeptide, amino acid, nucleotides, trace element; Its function is to remedy Lactobacillus plantarum at early growth period the decomposition of cow's milk protein to be utilized the deficiency of ability, additional desired nutritional composition, promotes the growth and breeding and product acid of Lactobacillus plantarum.Preferably, described yeast extract is high protein bread yeast or the young beer yeast that adopts purifying to cultivate, and concentrates and the refining food industry gradating material that forms of operation such as spray-drying through self-dissolving enzymolysis, separation, vacuum.
Among the present invention; Biologically active peptide described in the step (1) is with enzymolysis or Production by Microorganism Fermentation gained by protein-based raw material; Its main component is a polypeptides matter; Its function is to remedy Lactobacillus plantarum utilizes ability to the decomposition of cow's milk protein at early growth period deficiency, additional desired nutritional composition, the growth and breeding of promotion Lactobacillus plantarum and product acid.Preferably; Described biologically active peptide is through enzymolysis or Production by Microorganism Fermentation gained by in soybean protein, yolk protein, collagen, casein and the zein one or more; More preferably, the molecular weight of said biologically active peptide is 180～5000Da.
Among the present invention; The described manganese salt of step (1) contains the manganese food enrichment for what " food enrichment use sanitary standard " GB14880 regulation allow to be used; Preferably be manganese gluconate or manganese sulfate, described percentage composition is to calculate with wherein manganese element.
Among the present invention, preferably, the inoculum concentration of the described Lactobacillus plantarum of step (3) is 10
6～10
7CFU/g, the inoculum concentration of said streptococcus thermophilus is 10
6～10
7CFU/g, described Lactobacillus plantarum is 1: 10～10: 1 with the ratio of the inoculum concentration of streptococcus thermophilus.
Among the present invention, the described titratable acidity of step (3) (gill Nie Erdu, ° T) be in the 100mL acidified milk be the milliliter number of the sodium hydroxide solution of 8.3 0.1mol/L that consumed to pH.Concrete assay method is: get the 10g acidified milk; Join in the 20mL distilled water; Drip 0.5% phenolphthalein solution 2mL then, after vibration mixed, the NaOH solution that drips 0.1mol/L was to pink; Titration volume (mL) multiply by 10 be this acidified milk the titratable acidity value, represent with gill Nie Erdu (° T).
Two of the technical scheme that the present invention adopts is: a kind of as above acidified milk that is rich in Lactobacillus plantarum of preparation method's preparation of accordinging to.
Among the present invention, preferably, the content of active plant lactobacillus is higher than 1.0 * 10 in the described acidified milk
8CFU/g.
The operation principle that is rich in the acidified milk of Lactobacillus plantarum of the present invention:
Lactobacillus plantarum decomposes that to utilize the enzyme of nutriment in the raw milk such as lactose and casein be that vigor is lower, so growth and breeding is extremely slow in the Ruzhong, can not curdled milk, can't be applied to the production of fermented dairy product separately.Lactobacillus plantarum and streptococcus thermophilus are carried out the mix and match fermentation, can make full use of the intergrowth relation of Lactobacillus plantarum and strains of streptococcus thermophilus, promote the growth of Lactobacillus plantarum.If in fermentation system, add an amount of HFCS, when certain sugariness was provided, glucose wherein can be superior to lactose as the monose composition and absorbed by Lactobacillus plantarum, thereby can promote the breeding of Lactobacillus plantarum at early growth period especially.In fermentation system, add an amount of yeast extract or biologically active peptide; Nutritional labelings such as abundant polypeptide, amino acid, nucleotides, trace element can be provided for the growth of Lactobacillus plantarum; Promote the fermentation and acid of Lactobacillus plantarum; Obviously shorten fermentation time, significantly improve the content of active plant lactobacillus.In fermentation system, add an amount of food enrichment manganese sulfate or manganese gluconate, mainly with divalent manganesetion (Mn
2+) form get in the Lactobacillus plantarum cell; Become performances such as lactic dehydrogenase, superoxide dismutase and produce the activator of the enzyme system of critical functions such as acid and the interior oxygen toxicity anion of scavenger-cell, promotion Lactobacillus plantarum sustainable utilization lactose fermentation during the fermentation produces acid and keeps its activity under the peracidity environment in the product shelf life.
The acidified milk that is rich in Lactobacillus plantarum of the present invention, its technological condition for fermentation can be satisfied by existing common fermentation dairy products equipment, need not to carry out the additional apparatus investment, and its fermentation time is about 6～10 hours, and is suitable with the fermentation time of common fermentation breast.The manufacturing approach that is rich in the Lactobacillus plantarum acidified milk of the present invention possesses good feasibility under existing process equipment condition.
Organoleptic indicator of being rich in the acidified milk of Lactobacillus plantarum of the present invention: product is milky or little yellow of homogeneous, and structural state is evenly fine and smooth, and mouthfeel is smooth, and the distinctive local flavor of fermentation yogurt is outstanding, and whey is separated out not to be had or trace.
Physics and chemistry, the microbiological indicator that is rich in the acidified milk of Lactobacillus plantarum of the present invention all meets acidified milk food security standard GB 19302, and wherein, active plant lactobacillus content can be up to 3.5 * 10
9CFU/g.
Therefore, positive progressive effect of the present invention is:
The acidified milk that is rich in Lactobacillus plantarum of the present invention's preparation is nutritious, mouthfeel good, the preparation method is simple; Active plant lactobacillus content in the acidified milk is high; After edible, can effectively bring into play living function such as the benefit of regulating gut flora balance and whole intestines effect, have great application market potentiality and economic worth.
The specific embodiment
Further specify the present invention with embodiment below, but therefore do not limit the present invention among the described scope of embodiments.Among the following embodiment, the test method of unreceipted actual conditions is all carried out according to this area routine techniques means or according to the method that manufacturer is recommended.
Among the following embodiment, raw material and source thereof:
1, whole-fat milk powder: derive from New Zealand dairy company Fonterra;
2, raw milk: detect qualified raw milk through antibiotic residue, derive from Shanghai Bright Dairy & Food Co., Ltd.;
3, Lactobacillus plantarum ST-III leavening: freeze drying concentrates the bacterium powder, contains independent Lactobacillus plantarum ST-III, for the patented strain (culture presevation CGMCC 0847, patent No. ZL03116377.7) of Shanghai Bright Dairy & Food Co., Ltd., hereinafter to be referred as ST-III;
4, Lactobacillus plantarum LP115 leavening: freeze drying concentrates the bacterium powder, contains independent Lactobacillus plantarum LP115, derives from Denmark Danisco A/S BJ Rep Office, hereinafter to be referred as LP115;
5, streptococcus thermophilus ST body3 leavening: freeze drying concentrates the bacterium powder, contains independent streptococcus thermophilus, derives from Denmark section. Hansen Corp., hereinafter to be referred as body3;
6, streptococcus thermophilus TA46 leavening: freeze drying concentrates the bacterium powder, contains independent streptococcus thermophilus, derives from Denmark Danisco A/S BJ Rep Office, hereinafter to be referred as TA46;
7, white granulated sugar: derive from the prosperous forever sugar industry of Guangxi guest Co., Ltd;
8, HFCS: fructose content 42%, the HFCS of total solids content 71% derives from good precious sugar industry Co., Ltd in Wuhan or Jia Ji food company;
9, soya-bean polypeptides, Semen Maydis polypeptide, collagen polypeptide: soybean protein, zein, collagen are with enzymolysis or Production by Microorganism Fermentation; Relative molecular weight is below 5000Da; Main component is the powdered substance of peptide, derives from the freely great biological products company in good everyday biological products company in Wuhan or Hubei.
10, yolk peptide, CPP: yolk protein is with enzymolysis or Production by Microorganism Fermentation, and relative molecular weight is below 5000Da, and main component is the powdered substance of peptide, derives from Shanghai Lay sparrow biotechnology company.
11, yeast extract FM802: derive from Angel Yeast Co.,Ltd;
12, manganese sulfate, manganese gluconate: the food-grade nutrition fortifier derives from Zhengzhou Ruipu Bioengineering Co., Ltd.;
13, thickener: model is KY603, and main component is low-ester pectin, agar, propylene glycol alginate, converted starch and gelatin, derives from Beijing section and opens up permanent logical biotech firm;
14, flavoring essence: model is the sour milk essence of HBS659, derives from Shanghai Warburg Peacock Flavors & Fragrances Co., Ltd;
Other raw materials are all buied through the commercially available approach of routine.
Embodiment 1
(1) product batching: to (12% reduction of the full-cream reconstituted milk of 945 grams; Promptly contain mass percent and be 12% milk dry matter) in add 52 gram white granulated sugars, 3 gram yeast extract FM802 and final concentration 0.3ppm respectively manganese salt (in manganese element; Manganese gluconate), fully stirs, mix;
(2) homogeneous sterilization: with the feed liquid pre-heating temperature elevation for preparing, behind 65 ℃, 20MPa homogeneous, 95 ℃ of water dip sterilization 5min are cooled to 37 ℃;
(3) product fermentation: under the aseptic condition, Lactobacillus plantarum ST-III, streptococcus thermophilus STbody3 are respectively pressed 1.0 * 10
6The inoculation of the amount of CFU/g, mix after, 37 ℃ of fermentations stop fermentation during The real time measure acidified milk acidity to 70 ° T.
(4) cooling, packing, refrigeration: placing ice-water bath to be cooled to temperature in the sample of fermentation ends is 16 ℃; And stir the 5min breakdown of emulsion with the FW30 agitator of FLUKO company with rotating speed 270rpm and make the product structural state even; Get the cooling and fermentation breast; Can afterwards also refrigerates after-ripening 24 hours under 4 ℃, measure acidified milk viscosity then, and carry out the Lactobacillus plantarum counting according to the lactic acid bacteria method of inspection in the food security standard GB 4789.35.
Product ferments to terminal that the acidity time is 7.5 hours, and no whey is separated out, and Lactobacillus plantarum content is 4.6 * 10 in the product
8CFU/g, product viscosity is 0.318Pas, delicate mouthfeel is smooth.
Embodiment 2
(1) product batching: in 997.8 gram raw milks, add the manganese salt (in manganese element, manganese gluconate) of 0.2 gram Sucralose, 2.0 gram yeast extract FM802 and final concentration 1.0ppm respectively, fully stir, mix;
(2) homogeneous sterilization: with the feed liquid pre-heating temperature elevation for preparing, behind 60 ℃, 22MPa homogeneous, 95 ℃ of water dip sterilization 5min are cooled to 37 ℃;
(3) product fermentation: under the aseptic condition, Lactobacillus plantarum is pressed ST-III5.0 * 10
6CFU/g, streptococcus thermophilus ST465.0 * 10
6The inoculation of the amount of CFU/g, mix after, 37 ℃ of fermentations stop fermentation during The real time measure acidified milk acidity to 95 ° T.
(4) cooling, packing, refrigeration: placing ice-water bath to be cooled to temperature in the sample of fermentation ends is 18 ℃; FW30 agitator with FLUKO company makes the product structural state even with rotating speed 270rpm stirring 5min breakdown of emulsion; Get the cooling and fermentation breast; Can also refrigerates after-ripening 24 hours under 4 ℃, measure acidified milk viscosity then, and carry out the Lactobacillus plantarum counting according to the lactic acid bacteria method of inspection in the food security standard GB 4789.35.
Product ferments to terminal that the acidity time is 9.5 hours, does not almost have whey and separates out, and Lactobacillus plantarum content is 1.9 * 10 in the product
9CFU/g, product viscosity is 0.392Pas, smooth, the unique flavor of delicate mouthfeel.
Embodiment 3
(1) product batching: in 895 gram raw milks, add the manganese salt (in element manganese, manganese sulfate) of 100 gram HFCS F42,4 gram yeast extract FM802,1 gram egg yolk polypeptide and final concentration 1.2ppm respectively, fully stir, mix;
(2) homogeneous sterilization: with the feed liquid pre-heating temperature elevation for preparing, behind 70 ℃, 18MPa homogeneous, 95 ℃ of water dip sterilization 5min are cooled to 37 ℃;
(3) product fermentation: under the aseptic condition, Lactobacillus plantarum is pressed ST-III 1.0 * 10
7CFU/g, streptococcus thermophilus ST46 1.0 * 10
6The inoculation of the amount of CFU/g, mix after, 39 ℃ of fermentations stop fermentation during The real time measure acidified milk acidity to 95 ° T.
(4) cooling, packing, refrigeration: placing ice-water bath to be cooled to temperature in the sample of fermentation ends is 16 ℃; FW30 agitator with FLUKO company makes the product structural state even with rotating speed 270rpm stirring 5min breakdown of emulsion; Get the cooling and fermentation breast; Can also refrigerates after-ripening 24 hours under 4 ℃, measure acidified milk viscosity then, and carry out the Lactobacillus plantarum counting according to the lactic acid bacteria method of inspection in the food security standard GB 4789.35.
Product ferments to terminal that the acidity time is 10.0 hours, and structural state well, does not almost have whey separates out, and Lactobacillus plantarum content is 3.5 * 10 in the product
9CFU/g, product viscosity is 0.328Pas, smooth, the sour and sweet palatability of delicate mouthfeel.
Embodiment 4
(1) product batching: in 915 gram raw milks, add the manganese salt (in element manganese, manganese sulfate) of 40 gram HFCS F42,40 gram white granulated sugars, 3 gram egg yolk polypeptides, 2 gram soya-bean polypeptides and final concentration 0.5ppm respectively, fully stir, mix;
(2) homogeneous sterilization: with the feed liquid pre-heating temperature elevation for preparing, behind 65 ℃, 20MPa homogeneous, 95 ℃ of water dip sterilization 5min are cooled to 37 ℃;
(3) product fermentation: under the aseptic condition, Lactobacillus plantarum is pressed LP115 5.0 * 10
6CFU/g, streptococcus thermophilus STbody3 5.0 * 10
6The inoculation of the amount of CFU/g, mix after, 38 ℃ of fermentations stop fermentation during The real time measure acidified milk acidity to 80 ° T.
(4) cooling, packing, refrigeration: placing ice-water bath to be cooled to temperature in the sample of fermentation ends is 16 ℃; FW30 agitator with FLUKO company makes the product structural state even with rotating speed 270rpm stirring 5min breakdown of emulsion; Get the cooling and fermentation breast; Can also refrigerates after-ripening 24 hours under 4 ℃, measure acidified milk viscosity then, and carry out the Lactobacillus plantarum counting according to the lactic acid bacteria method of inspection in the food security standard GB 4789.35.
Product ferments to terminal that the acidity time is 8.0 hours, and structural state well, does not almost have whey separates out, and Lactobacillus plantarum content is 6.5 * 10 in the product
8CFU/g, product viscosity is 0.365Pas, smooth, the sour and sweet palatability of delicate mouthfeel.
Embodiment 5
(1) product batching: to 919 gram partially skimmed raw milk (fat contents 1.06%; Protein content 2.98%) the manganese salt that adds 80 gram white granulated sugars, 1 gram yeast extract FM802 and final concentration 0.8ppm in respectively is (in element manganese; Manganese gluconate), fully stirs, mix;
(2) homogeneous sterilization: with the feed liquid pre-heating temperature elevation for preparing, behind 65 ℃, 20MPa homogeneous, 95 ℃ of water dip sterilization 5min are cooled to 35 ℃;
(3) product fermentation: under the aseptic condition, Lactobacillus plantarum is pressed LP115 3.0 * 10
6CFU/g, streptococcus thermophilus ST46 5.0 * 10
6The inoculation of the amount of CFU/g, mix after, 38 ℃ of fermentations stop fermentation during The real time measure acidified milk acidity to 75 ° T.
(4) cooling, packing, refrigeration: placing ice-water bath to be cooled to temperature in the sample of fermentation ends is 20 ℃; FW30 agitator with FLUKO company makes the product structural state even with rotating speed 270rpm stirring 5min breakdown of emulsion; Get the cooling and fermentation breast; Can also refrigerates after-ripening 24 hours under 4 ℃, measure acidified milk viscosity then, and carry out the Lactobacillus plantarum counting according to the lactic acid bacteria method of inspection in the food security standard GB 4789.35.
Product ferments to terminal that the acidity time is 7.5 hours, and structural state well, does not almost have whey separates out, and Lactobacillus plantarum content is 4.2 * 10 in the product
8CFU/g, product viscosity is 0.348Pas, smooth, the sour and sweet palatability of delicate mouthfeel.
Embodiment 6
(1) product batching: in 905 gram degreasing raw milks, add the manganese salt (in element manganese, manganese gluconate) of 90 gram HFCS F42,3 gram egg yolk polypeptides, 2 gram Semen Maydis polypeptides and final concentration 0.6ppm respectively, fully stir, mix;
(2) homogeneous sterilization: with the feed liquid pre-heating temperature elevation for preparing, behind 65 ℃, 20MPa homogeneous, 95 ℃ of water dip sterilization 5min are cooled to 37 ℃;
(3) product fermentation: under the aseptic condition, Lactobacillus plantarum is pressed LP115 1.0 * 10
7CFU/g, streptococcus thermophilus STbody3 2.0 * 10
6The inoculation of the amount of CFU/g, mix after, 37 ℃ of fermentations stop fermentation during The real time measure acidified milk acidity to 85 ° T.
(4) cooling, packing, refrigeration: placing ice-water bath to be cooled to temperature in the sample of fermentation ends is 22 ℃; FW30 agitator with FLUKO company makes the product structural state even with rotating speed 270rpm stirring 5min breakdown of emulsion; Get the cooling and fermentation breast; Can also refrigerates after-ripening 12 hours under 10 ℃, measure acidified milk viscosity then, and carry out the Lactobacillus plantarum counting according to the lactic acid bacteria method of inspection in the food security standard GB 4789.35.Product ferments to terminal that the acidity time is 9.0 hours, and structural state well, does not almost have whey separates out, and Lactobacillus plantarum content is 2.9 * 10 in the product
9CFU/g, product viscosity is 0.378Pas, smooth, the sour and sweet palatability of delicate mouthfeel.
Embodiment 7
(1) product batching: the manganese salt that in 997.47 gram raw milks, adds 0.2 gram Aspartame, 0.1 gram acesulfame potassium, 20 gram xylitols, 3 gram collagen polypeptides, 2 gram CPPs and final concentration 0.6ppm respectively is (in element manganese; Manganese gluconate); Fully stir, mix;
(2) homogeneous sterilization: with the feed liquid pre-heating temperature elevation for preparing, behind 65 ℃, 20MPa homogeneous, 95 ℃ of water dip sterilization 5min are cooled to 42 ℃;
(3) product fermentation: under the aseptic condition, Lactobacillus plantarum is pressed LP115 1.0 * 10
6CFU/g, streptococcus thermophilus STbody3 1.0 * 10
7The inoculation of the amount of CFU/g, mix after, 37 ℃ of fermentations stop fermentation during The real time measure acidified milk acidity to 85 ° T.
(4) cooling, packing, refrigeration: placing ice-water bath to be cooled to temperature in the sample of fermentation ends is 20 ℃; FW30 agitator with FLUKO company makes the product structural state even with rotating speed 270rpm stirring 5min breakdown of emulsion; Get the cooling and fermentation breast; Can also refrigerates after-ripening 24 hours under 2 ℃, measure acidified milk viscosity then, and carry out the Lactobacillus plantarum counting according to the lactic acid bacteria method of inspection in the food security standard GB 4789.35.
Product ferments to terminal that the acidity time is 8.5 hours, and structural state well, does not almost have whey separates out, and Lactobacillus plantarum content is 5.6 * 10 in the product
8CFU/g, product viscosity is 0.362Pas, smooth, the sour and sweet palatability of delicate mouthfeel.
Embodiment 8
(1) product batching: the manganese salt that in 914.5 kilogram of raw cow's milk, adds 60 kilograms of white granulated sugars, 20 kilograms of HFCS F42,3 kilograms of KY603 thickeners, 1 kilogram of FM802 yeast extract, 1 kilogram of collagen polypeptide, 0.5 kilogram of HBS659 sour milk essence and final concentration 0.4ppm respectively through the pigment blender is (in element manganese; Manganese gluconate); Fully stir, mix;
(2) homogeneous sterilization: with the feed liquid pre-heating temperature elevation for preparing, behind 65 ℃, 20MPa homogeneous, 90 ℃ of water dip sterilization 10min are cooled to 37 ℃;
(3) product fermentation: under the aseptic condition, will press ST-III 5.0 * 10 by Lactobacillus plantarum
6CFU/g, streptococcus thermophilus STbody3 5.0 * 10
6The inoculation of the amount of CFU/g, mix after, 37 ℃ of fermentations stop fermentation during The real time measure acidified milk acidity to 75 ° T.
(4) turn over cylinder cooling: through screw pump, turn over the cylinder plate above-mentioned sour milk is cooled to 22 ℃ of temperature.
(5) product can and refrigeration after-ripening: product is placed on 2 ℃ of refrigeration after-ripening 12 hours with the suitable containers can, measures acidified milk viscosity then, and carry out the Lactobacillus plantarum counting according to the lactic acid bacteria method of inspection in the food security standard GB 4789.35.
Product ferments to terminal that the acidity time is 7.0 hours, and structural state is good, no whey is separated out, and Lactobacillus plantarum content is 8.7 * 10 in the product
8CFU/g, product viscosity is 0.332Pas, smooth, the sour and sweet palatability of delicate mouthfeel.
Should be understood that after having read foregoing of the present invention those skilled in the art can do various changes or modification to correlated condition of the present invention, these equivalent form of values fall within the application's appended claims institute restricted portion equally.
Claims (10)
1. a preparation method who is rich in the acidified milk of Lactobacillus plantarum is characterized in that, comprises the steps:
(1) product batching
In raw milk, add sweetener, yeast extract and/or biologically active peptide, manganese salt, make material dissolution, mix, get feed liquid;
(2) homogeneous sterilization
With the feed liquid pre-heating temperature elevation, at 60～70 ℃, carry out homogeneous under 18～22MPa, under 90～95 ℃, insulation sterilization 5～10 minutes is cooled to 35～42 ℃ then then, gets sterilization cooling feed liquid;
(3) product inoculation fermentation
In the feed liquid of sterilization cooling, drop into Lactobacillus plantarum and streptococcus thermophilus fermentation agent respectively, be stirred to leavening and feed liquid mixes, under 37～39 ℃, standing for fermentation to titratable acidity is 70～95 ° of T, must acidified milk;
(4) cooling
Through the mode that stirs behind the ice bath or the mode cooling and fermentation breast to 16 that turns over the cylinder plate～22 ℃, the cooling and fermentation breast;
(5) product can and refrigeration after-ripening
The can of cooling and fermentation breast to packing container, is changed over to temperature then and is in 2～10 ℃ the environment and refrigerated after-ripening 12～24 hours, Lactobacillus plantarum acidified milk finished product.
2. preparation method as claimed in claim 1 is characterized in that, step (1) also comprises adding thickener and/or flavoring essence in raw milk.
3. preparation method as claimed in claim 2 is characterized in that described thickener is selected from one or more in pectin, agar, propylene glycol alginate, converted starch and the gelatin; Described flavoring essence is a sour milk essence.
4. preparation method as claimed in claim 1; It is characterized in that; Said preparation method's raw material comprises: raw milk 89.5～99.78%, yeast extract and/or biologically active peptide 0.1～0.5%, sweetener 0.02～10% and manganese salt 0.3～1.2ppm, described percentage is mass percent.
5. preparation method as claimed in claim 1 is characterized in that, the described raw milk of step (1) make a living sweet milk and/or recombined milk.
6. preparation method as claimed in claim 1 is characterized in that, the described raw milk of step (1) is skimmed milk and/or rich milk.
7. preparation method as claimed in claim 1 is characterized in that, the described sweetener of step (1) is selected from one or more in white granulated sugar, HFCS, xylitol, Aspartame, Sucralose and the acesulfame potassium; The described yeast extract of step (1) is high protein bread yeast or the young beer yeast that adopts purifying to cultivate, and concentrates and the refining food industry gradating material that forms of spray-drying through self-dissolving enzymolysis, separation, vacuum; The described biologically active peptide of step (1) is through enzymolysis or Production by Microorganism Fermentation gained by in soybean protein, yolk protein, collagen, casein and the zein one or more; The described manganese salt of step (1) is manganese gluconate or manganese sulfate, and described percentage composition is to calculate with wherein manganese element.
8. preparation method as claimed in claim 1 is characterized in that, the inoculum concentration of the described Lactobacillus plantarum of step (3) is 10
6～10
7CFU/g, the inoculum concentration of said streptococcus thermophilus is 10
6～10
7CFU/g, described Lactobacillus plantarum is 1: 10～10: 1 with the ratio of the inoculum concentration of streptococcus thermophilus.
9. the acidified milk that is rich in Lactobacillus plantarum for preparing like each said method of claim 1～8.
10. acidified milk as claimed in claim 9 is characterized in that the content of active plant lactobacillus is higher than 1.0 * 10 in the described acidified milk
8CFU/g.
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| CN103004984A (en) * | 2012-12-04 | 2013-04-03 | 武汉光明乳品有限公司 | Lactobacillus plantarum fermented milk and preparation method thereof |
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| CN109287749A (en) * | 2018-09-14 | 2019-02-01 | 江南大学 | A kind of double egg-albumen fermentation cream and preparation method thereof rich in active plant lactobacillus |
| CN109511738A (en) * | 2018-11-08 | 2019-03-26 | 浙江李子园食品股份有限公司 | A kind of low-temperature short-time acidified milk and preparation method thereof rich in lactobacillus plantarum |
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| US20200288737A1 (en) * | 2017-09-29 | 2020-09-17 | Dupont Nutrition Biosciences Aps | New Lactobacillus Plantarum Strain Imparting High Thickness and/or High Ropiness and/or High Mouth Thickness to a Dairy Product Produced Therewith and Uses Thereof |
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| CN108703217A (en) * | 2018-04-25 | 2018-10-26 | 江苏小鹿电子商务有限公司 | A kind of preparation method of degreasing Yoghourt |
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