CN102742645A - Preparation method of active probiotic fermented yogurt beverage - Google Patents
Preparation method of active probiotic fermented yogurt beverage Download PDFInfo
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- CN102742645A CN102742645A CN2012102453524A CN201210245352A CN102742645A CN 102742645 A CN102742645 A CN 102742645A CN 2012102453524 A CN2012102453524 A CN 2012102453524A CN 201210245352 A CN201210245352 A CN 201210245352A CN 102742645 A CN102742645 A CN 102742645A
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Abstract
The invention discloses a preparation method of an active probiotic fermented yogurt beverage co-fermented by lactobacillus casei, streptococcus thermophilus and streptococcus thermophilus phage, and relates to a probiotic beverage in the field of food. The preparation method comprises the steps of: (1) taking fresh milk or reconstituted milk as a raw material and adding or not adding a sweetener; (2) sterilizing, cooling, stirring and inoculating a leavening agent and phage to prepare fermented milk which is used as a base material, wherein the leavening agent comprises lactobacillus casei and streptococcus thermophilus, and the phage is streptococcus thermophilus phage; and (3) diluting, homogenizing and cooling the base material obtained in the step (2) to obtain the active probiotic fermented yogurt beverage. Compared with the prior art, the active probiotic fermented yogurt beverage has the following beneficial effects that (1) the content of the lactobacillus casei can be up to 1.8*10<9>CFU/ml and the probiotic function is marked; and (2), the fermentation pollution risk and the fermentation failure risk are greatly reduced, the fermentation time is short and the production cost is also greatly reduced.
Description
Technical field
The present invention relates to the beneficial draught beverages in the field of food, relate in particular to a kind of preparation method who is total to fermentation activity probiotics fermention sour milk beverage based on Lactobacillus casei, streptococcus thermophilus and streptococcus thermophilus bacteriophage.
Background technology
Most of probios, like the used streptococcus thermophilus of ordinary lactic acid bacteria beverage and sour milk, lactobacillus bulgaricus etc. during through human body alimentary canal, not stomach juice-resistant and bile; Major part is destroyed by digestive juice; Its survival rate only has 0.01～0.065% [high pine and cypress, Chinese 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.
For function and the effect of bringing into play probio, must select digestion is had good tolerability, can keep the probiotics strain of surviving, and promote probio quantity during the fermentation as far as possible.
Lactobacillus casei can effectively tolerate human consumption liquid, get into behind the human body can be in enteron aisle large number of viable, performance regulates the intestinal flora balance, promote effect such as human consumption absorption.Simultaneously, Lactobacillus casei has norcholesterol, regulates blood fat, blood pressure, promotes cell division, and benefits such as enhances human body immunity and prophylaxis of cancer and inhibition tumor growth are given birth to health care [opening and equality Chinese dairy industry, 2006,34 (10): 4-8].But because Lactobacillus casei growth and breeding in cow's milk is slow; Its prior fermentation product acid is low, fermentation period is long; Thereby production environment, appointed condition had relatively high expectations; Produce lactobacillus-casei probiotics drink appointed condition like companies such as Japanese Yakult and require height, the investments such as disinfection tank, material-compound tank, homogenizer of only fermenting just reach more than 5,000,000 yuan.
The applicant is in " a kind of active lactobacillus casei beverage and preparation method thereof " (ZL201010255213.0 of application on 08 13rd, 2010; CN101911973A) and utilization, the Lactobacillus casei Optimizing Conditions of Fermentation of " Lactobacillus casei high-load acidified milk and manufacturing approach thereof " (ZL 201010566570.9, CN 101971880A) of on November 30th, 2010 application through Lactobacillus casei and streptococcus thermophilus symbiosis provide a kind of fermentation time obviously to shorten, ferment risk reduces greatly, lactobacillus casei content is higher lactobacillus-casei probiotics drink.Yet show through further studying; Lactobacillus casei and streptococcus thermophilus ferment altogether; Though can rapid fermentation produce acid early stage, reduce quality risk, and the fermentating metabolism product of streptococcus thermophilus can promote the Lactobacillus casei growth and breeding to a certain extent; But because streptococcus thermophilus growth and breeding in cow's milk is very fast, its growth and breeding to Lactobacillus casei still has certain competitive inhibition.Through Optimizing Conditions of Fermentation (as adding biologically active peptide, manganese salt etc.), though can shorten fermentation time, raising lactobacillus casei content, product cost has certain increase; Simultaneously, a part of consumer pursues wholefood, not too accepts the use of food additives, so applying of foregoing invention received certain restriction.
It is a big world property difficult problem ［ the Andrea Quiberoni et al.Streptococcus thermophilus bacteriophages.International Dairy Journal of puzzlement sour milk, cheese fermentation that bacteriophage pollutes always; 2010; 20 (10): 657-664 ］; The streptococcus thermophilus bacteriophage that all has certain content in a lot of sour milks, the cheese product; Because the bacterial strain high specificity of bacteriophage, its existence does not have harmful effect to health, and does not influence the nutritive value of fermented dairy product.
Summary of the invention
The object of the invention is exactly when being directed against the probio process human body alimentary canal that comprises in the existing ordinary lactic acid bacteria beverage; Not stomach juice-resistant and bile and most of by the defective that digestive juice destroys, survival rate is very low provide a kind of and can shorten the Lactobacillus casei fermentation time, make the active probiotic fermentation yogurt method for preparing beverage that lactobacillus casei content further improves ferments based on Lactobacillus casei, streptococcus thermophilus, streptococcus thermophilus bacteriophage altogether.
The objective of the invention is to realize like this:
Find with practice after deliberation; Utilize the correlation of Lactobacillus casei, streptococcus thermophilus, streptococcus thermophilus bacteriophage; Through the common fermentation of Lactobacillus casei and streptococcus thermophilus phage-sensitive strain, add the streptococcus thermophilus bacteriophage or utilize the streptococcus thermophilus bacteriophage in the production environment, can effectively suppress the growth and breeding of the streptococcus thermophilus in the acidified milk; Its lysis simultaneously discharges a large amount of intracellular products; Stimulated the growth and breeding of Lactobacillus casei, thus fermentation later stage Lactobacillus casei be in the ascendance, thereby effectively promoted the content of active lactobacillus casei in the probiotics fermention sour milk beverage.
The preparation method of the active probiotic fermentation yogurt beverage that, ferments altogether based on Lactobacillus casei, streptococcus thermophilus, streptococcus thermophilus bacteriophage
This preparation method comprises the following steps:
1. be raw material with sweet milk or reconstituted milk, add or do not add sweetener, component by mass percentage:
The addition of sweet milk or reconstituted milk preferably is 84～92%, and the addition of sweetener preferably is 8～16%;
2. through sterilization, cooling, stirring, inoculating starter and bacteriophage, process acidified milk as base-material, described leavening comprises Lactobacillus casei and streptococcus thermophilus, and described bacteriophage is the streptococcus thermophilus bacteriophage;
3. 2. step is obtained this active probiotic fermentation yogurt beverage after the dilution of gained base-material, homogeneous, the cooling.
A, described sweet milk (being called lactogenesis, fresh breast or raw milk again) are meant the natural mammal gland secretion of forcing down from healthy ox, the normal breast of sheep body, and only through supercooling and filtration, but not sterilization, heating, clean breast particularly do not pass through pasteurize;
Described reconstituted milk (claiming recombined milk or recombined milk again) or refer to ox, goat milk concentrate, drying becomes and concentrates breast or milk powder, adds suitable quantity of water again, process and former Ru Zhongshui, emulsion that the solids ratio is suitable; Or comprise full-cream reconstituted milk or degreasing reconstituted milk; The present invention preferably selects the degreasing reconstituted milk.
B, described sweetener are meant gives raw-food material or the food additives of food with sweet taste, preferably comprises in white granulated sugar, HFCS, soft white sugar, brown sugar, brown granulated sugar, polycrystal rock sugar, monocrystal rock sugar, sugar cube, golden slab sugar and Aspartame, Sucralose, the acesulfame potassium one or more.
C, said sterilization, cooling and stirring are this area routine techniques;
95～97 ℃ of sterilization temperatures, sterilizing time 100～120 minutes;
35～42 ℃ of chilling temperatures;
Described stirring its objective is to said components is evenly distributed in the yogurt base-material, can stir or the batch (-type) stirring mixing speed 50～500rpm (revolutions per minute, what change per minute) in the cooling procedure always.
D, described leavening and bacteriophage
Described leavening is a throw type leaven preferably, comprises Lactobacillus casei, streptococcus thermophilus;
Described streptococcus thermophilus bacteriophage preferably is that host's streptococcus thermophilus bacteriophage
and the source of the said bacteriophage of streptococcus thermophilus bacteriophage
comprise that ARTIFICIAL CULTURE prepares the bacteriophage of gained, the perhaps natural bacteriophage that is present in the production environment with the streptococcus thermophilus;
Said streptococcus thermophilus bacteriophage preparation, a preferred embodiments that detects are:
(inoculum concentration is about 10 in the sterilization skimmed milk, to insert streptococcus thermophilus St040 respectively
5～10
7CFU/mL) and virulent phage
(inoculum concentration about 10
2～10
3PFU/mL), streptococcus thermophilus Stbody3 (inoculum concentration 10
5～10
7CFU/mL) and virulent phage
(inoculum concentration about 10
2～10
3PFU/mL), standing for fermentation 8～12 hours, 35～42 ℃ of fermentation temperatures get bacteriophage
Bacteriophage
Bacteriophage content with double-deck agar form the plaque method detect [bacteriophage detection method list of references: Ma Chengjie etc., the bacteriophage in the Yoghourt Production pollutes, [J]. Jiangxi agricultural journal, 2007,19 (7): 90～91];
Said inoculating starter is meant the leavening that contains streptococcus thermophilus, Lactobacillus casei and streptococcus thermophilus bacteriophage is inoculated in the feed liquid; Vaccination ways preferably comprises simultaneously said fermented bacterium and streptococcus thermophilus bacteriophage is inoculated in the feed liquid, and perhaps first inoculation fermentation strain streptococcus thermophilus, Lactobacillus casei after fermentation a period of time, inoculate the streptococcus thermophilus bacteriophage and continue fermentation;
The inoculum concentration of said Lactobacillus casei and streptococcus thermophilus is 10
5～10
7CFU/mL; Streptococcus thermophilus bacteriophage inoculum concentration preferably is 10
2～10
6PFU/mL; Wherein said sweat preferably is: 35～42 ℃ of fermentation temperatures, 160～200 ° of T of fermentation termination titratable acidity; Fermentation time 36～72 hours.
E, said step are 3.
Wherein said dilution is diluted for adding the water comprise auxiliary material or not comprise auxiliary material;
Wherein said auxiliary material preferably comprises sweetener, thickener and flavoring essence;
Said sweetener is meant gives raw-food material or the food additives of food with sweet taste, preferably comprises in sugar and/or the sugar replacement one or more; Described sugar is sugar commonly used in the dairy products industry; More preferably be selected from various forms of sucrose or beet sugar product, comprise in white granulated sugar, HFCS, soft white sugar, brown sugar, brown granulated sugar, polycrystal rock sugar, monocrystal rock sugar, sugar cube, golden slab sugar and Aspartame, Sucralose, the acesulfame potassium one or more; Sweetener according to the invention is white granulated sugar best, and said white granulated sugar addition is preferably 8.0%～12.0%, and said percentage is mass percent;
Said thickener is this area customary thickeners, preferably comprises in soybean polyoses, pectin, xanthans, locust bean gum, gelatin, agar, carboxymethyl cellulose, sodium alginate, propylene glycol alginate (PGA), native starch, farina and the crosslinking modified starch one or more; Thickener according to the invention is selected soybean polyoses and pectin best, and said soybean polyoses or pectin addition are preferably 0.3%～0.5%, and all the other compositions are water, and the addition of water is preferably 37.5%～66.7%, and the above percentage is mass percent;
Said homogeneous, cooling and can are this area routine techniques; Said homogeneous preferably is the two-stage homogeneous, and homogenizing temperature preferably is 20～30 ℃, and homogenization pressure preferably is 16～22Mpa; Said cooling preferably for cooling off through the cooling plate, is carried out can afterwards, refrigeration promptly gets.
Two, press the active probiotic fermentation yogurt beverage of above-mentioned preparation method's gained
The component of this active probiotic fermentation yogurt beverage is mass percent:
Acidified milk 25.0%～50.0%;
White granulated sugar 8.0%～12.0%;
Thickener 0.3%～0.5%;
Purify waste water 37.5%～66.7%;
Its preparation method may further comprise the steps:
1. streptococcus thermophilus bacteriophage preparation, detection
In the sterilization skimmed milk, add streptococcus thermophilus and virulent phage thereof, standing for fermentation 8～12 hours, fermentation temperature is 37～42 ℃, gets the enrichment culture of bacteriophage, bacteriophage content forms the plaque method with double-deck agar and detects;
2. acidified milk base-material preparation
In cow's milk, add sweetener; Fully mix, behind 60～70 ℃, 18～22MPa homogeneous (if use cow's milk such as skimmed milk to make the acidified milk base-material, can without homogeneous technology); 95～97 ℃ of insulation sterilization 90～120min are cooled to about 37 ℃;
3. acidified milk base-material fermentation
In base-material, add Lactobacillus casei and streptococcus thermophilus, inoculum concentration is 10
5～10
7CFU/mL, streptococcus thermophilus bacteriophage content 10
2～10
6PFU/mL, 160～200 ° of T of 35～42 ℃ of bottom fermentation to titratable acidities;
4. sugar fluid configuration, sterilization
White granulated sugar, thickener be dissolved in purify waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to below 10 ℃ subsequent use;
5. beverage preparation
Acidified milk base-material that ferments and sterilization cooling back liquid glucose are mixed, add flavoring essence, behind 20～30 ℃, 16～22MPa homogeneous, cool off can, refrigeration through the cooling plate.
Raw material that the present invention is used or reagent except that specifying, all commercially available getting.
Than prior art, beneficial effect of the present invention is following:
1. not containing active lactobacillus casei bacterium number or active lactobacillus casei bacterium in the common acids milk beverage, to count content extremely low, and the active lactobacillus casei content of this beverage can reach 1.8 * 10
9CFU/mL, the living function of beverage benefit is obvious;
2. this drink fermented pollution risk significantly reduces with the fermentation risk of failure, and fermentation time is short, and production cost also significantly reduces.
The specific embodiment
Further specify the present invention with embodiment below, but the present invention is not limited.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer.Do not specify that said percentage is mass percent if having.
One, among the following embodiment, raw material sources in:
1, raw milk: Shanghai Bright Dairy & Food Co., Ltd. pasture.
2, skimmed milk: raw milk centrifugal degreasing or skimmed milk powder make by 12～15% (mass percents) reduction, and wherein raw milk derives from Shanghai Bright Dairy & Food Co., Ltd. pasture, and skimmed milk powder derives from New Zealand dairy company Fonterra.
3, L.casei LPC37: contain independent lactobacillus casei bacterial strain, Denmark Danisco A/S BJ Rep Office is hereinafter to be referred as LPC37.
4, L.casei LC2W: contain independent Lactobacillus casei, the patented strain of Shanghai Bright Dairy & Food Co., Ltd.'s screening is hereinafter to be referred as LC2W (the biological preserving number of this bacterial strain is CGMCC NO.0828, and the patent No. is ZL03129450.2).
5, streptococcus thermophilus St040: contain independent strains of streptococcus thermophilus, Denmark Danisco A/S BJ Rep Office is hereinafter to be referred as St040.
6, streptococcus thermophilus Stbody3: contain independent strains of streptococcus thermophilus, Hansen Corp. of Denmark section is hereinafter to be referred as body3.
7, streptococcus thermophilus bacteriophage
separates from certain sour milk products; Virulent phage for streptococcus thermophilus St040; By Shanghai Bright Dairy & Food Co., Ltd.'s laboratory qualification, preservation (Ma Chengjie etc.; Bacteriophage in the Yoghourt Production pollutes; [J]. Jiangxi agricultural journal, 2007,19 (7): 90～91).
8, streptococcus thermophilus bacteriophage
separates from certain sour milk products; Virulent phage for streptococcus thermophilus Stbody3; By Shanghai Bright Dairy & Food Co., Ltd.'s laboratory qualification, preservation (Ma Chengjie etc.; The streptococcus thermophilus bacteriophage is to the influence of sour milk quality; [J]. Food Science, 2009,30 (21): 328～331).
9, white granulated sugar: east guide's sugar wine Co., Ltd.
10, F42 HFCS (food-grade): contain the HFCS of fructose 42%, Shandong Lu Zhou biotechnology company is designated hereinafter simply as F42.
11, high-ester pectin: Denmark Danisco A/S BJ Rep Office provides.
12, thickener soybean polyoses: flavor rich food company in Fujian provides.
Two, embodiment
Embodiment 1-4
(1) streptococcus thermophilus bacteriophage preparation, detection: in the sterilization skimmed milk, insert streptococcus thermophilus St040 (inoculum concentration 10 respectively
7CFU/mL) and virulent phage
(inoculum concentration about 10
3PFU/mL), streptococcus thermophilus Stbody3 (inoculum concentration 10
7CFU/mL) and virulent phage
(inoculum concentration about 10
3PFU/mL), standing for fermentation 10 hours, 39 ℃ of fermentation temperatures get bacteriophage
Bacteriophage
Bacteriophage content with double-deck agar form the plaque method detect (bacteriophage detection method list of references: Ma Chengjie etc., the bacteriophage in the Yoghourt Production pollutes, [J]. Jiangxi agricultural journal, 2007,19 (7): 90～91);
(2) acidified milk base-material preparation: the ratio in reduction skimmed milk (skimmed milk powder 14% reduction) 90%, F42 type HFCS 10% is prepared burden, and fully mixes, and divides to be filled in the triangular flask, and 96 ℃ of insulation sterilization 120min are cooled to 37 ℃;
(3) fermentation of acidified milk base-material: under the aseptic condition, press inoculum concentration shown in the table 1 or content, in each triangular flask, insert streptococcus thermophilus, Lactobacillus casei, streptococcus thermophilus bacteriophage respectively, mix 37 ℃ of condition bottom fermentations.
Table 1 different strain vaccination ways
(4) acidity and lactobacillus casei content are measured: behind 37 ℃ of ferment 24h, 48h, 72h, measure fermentation system acidity and Lactobacillus casei viable count, the result is as shown in table 2.
The acidity of table 2 different fermentations time and lactobacillus casei content
(5) sugar fluid configuration, sterilization: 100 gram white granulated sugars, 5 gram thickener soybean polyoses are dissolved in during 595 grams purify waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to 6 ℃ subsequent use.
(6) beverage preparation: liquid glucoses after the acidified milk base-material that ferments 300 gram and the above-mentioned 700 gram sterilization coolings are mixed, behind 25 ℃, 20MPa homogeneous, cooling, packing, refrigeration.
Comparative example 1-6
(1) acidified milk base-material preparation: the ratio in reduction skimmed milk (skimmed milk powder 14% reduction) 90%, HFCS 10% is prepared burden, and fully mixes, and divides to be filled in the triangular flask, and 96 ℃ of insulation sterilization 120min are cooled to 37 ℃;
(2) acidified milk base-material preparation: under the aseptic condition, press inoculum concentration shown in the table 3, in each triangular flask, insert streptococcus thermophilus, Lactobacillus casei respectively, mix 37 ℃ of condition bottom fermentations.
Table 3 different strain vaccination ways
(3) acidity and lactobacillus casei content are measured: behind 37 ℃ of ferment 24h, 48h, 72h, measure fermentation system acidity and Lactobacillus casei viable count, the result is as shown in table 4.
The acidity of table 4 different fermentations time and lactobacillus casei content
(4) sugar fluid configuration, sterilization: 100 gram white granulated sugars, 5 gram thickener soybean polyoses are dissolved in during 595 grams purify waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to 6 ℃ subsequent use.
(5) beverage preparation: liquid glucoses after the acidified milk base-material that ferments 300 gram and the above-mentioned 700 gram sterilization coolings are mixed, behind 25 ℃, 20MPa homogeneous, cooling, packing, refrigeration.
Can find out that from embodiment 1-4 and comparative example 1-6 independent Lactobacillus casei earlier fermentation (24h) fermentation and acid is slow, lactic acid bacteria can not account for the tool superiority rapidly, and the production quality risk is (comparative example 5-6) greatly; Lactobacillus casei and streptococcus thermophilus mixed culture fermentation are though prior fermentation produces acid comparatively fast, lactobacillus casei content not high (comparative example 1-4) in the finished product; Lactobacillus casei, streptococcus thermophilus and the mixed culture fermentation of streptococcus thermophilus bacteriophage, though prior fermentation produces acid slightly slowly, later stage system acidity rising is fast, the acidity of the reaching home time is the shortest, and lactobacillus casei content the highest (embodiment 1-4) in the product.
Embodiment 3
(1) streptococcus thermophilus bacteriophage preparation, detection: in the sterilization skimmed milk, insert streptococcus thermophilus St body3 (inoculum concentration 10 respectively
5CFU/mL) and virulent phage
(inoculum concentration about 10
2PFU/mL), standing for fermentation 8 hours, 42 ℃ of fermentation temperatures get bacteriophage
Enrichment culture.
(2) acidified milk base-material preparation: the ratio in skimmed milk (12% reduction) 92%, white granulated sugar 8% is prepared burden, and fully mixes, and divides to be filled in the triangular flask, and 96 ℃ of insulation sterilization 120min are cooled to 37 ℃.
(3) acidified milk base-material fermentation: under the aseptic technique, insert streptococcus thermophilus St body3 (inoculum concentration 10
5CFU/mL), Lactobacillus casei LC2W (inoculum concentration 10
5CFU/mL), bacteriophage
(inoculum concentration about 10
2PFU/mL), mix, standing for fermentation to titratable acidity is 160 ° of T under 35 ℃ of conditions.
(4) sugar fluid configuration, sterilization: 120 gram white granulated sugars, 3 gram thickener soybean polyoses are dissolved in during 377 grams purify waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to 6 ℃ subsequent use.
(5) beverage preparation: liquid glucoses after the acidified milk base-material that ferments 500 gram and the above-mentioned 500 gram sterilization coolings are mixed, behind 20 ℃, 16MPa homogeneous, cooling, packing, refrigeration.
The acidified milk base-material ferments to terminal, and the time of 160 ° of T of acidity is about 58 hours; The probiotic beverage of made is the yellowish-brown of uniformity, and clean taste, sour and sweet palatability have the distinctive ferment local-flavor of Lactobacillus casei; Structural state is good, and lactobacillus casei content is 7.2 * 10 in the finished product
8CFU/mL.
Embodiment 4
(1) streptococcus thermophilus bacteriophage preparation, detection: in the sterilization skimmed milk, insert streptococcus thermophilus St body3 (inoculum concentration 10 respectively
6CFU/mL) and virulent phage
(inoculum concentration about 10
3PFU/mL), standing for fermentation 12 hours, 39 ℃ of fermentation temperatures get bacteriophage
Enrichment culture.
(2) acidified milk base-material preparation: behind the fresh milk centrifugal degreasing, prepare burden in the ratio of skimmed milk 84%, HFCS 16%, fully mix, divide to be filled in the triangular flask, 95 ℃ of insulation sterilization 120min are cooled to 37 ℃.
(3) acidified milk base-material fermentation: under the aseptic condition, insert streptococcus thermophilus St body3 (inoculum concentration 10
7CFU/mL), Lactobacillus casei LC2W (inoculum concentration 10
7CFU/mL), mix, 42 ℃ of condition bottom fermentations added bacteriophage after 6 hours
(inoculum concentration about 10
6PFU/mL), continue to ferment to 200 ° of T of titratable acidity.
(4) sugar fluid configuration, sterilization: 80 gram white granulated sugars, 3 gram thickener soybean polyoses, 1 gram thickener high-ester pectin are dissolved in during 666 grams purify waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to 6 ℃ subsequent use.
(5) beverage preparation: liquid glucoses after the acidified milk base-material that ferments 250 gram and the above-mentioned 750 gram sterilization coolings are mixed, behind 25 ℃, 20MPa homogeneous, cooling, packing, refrigeration.
The acidified milk base-material ferments to terminal, and the time of 200 ° of T of acidity is about 70 hours; The probiotic beverage of made is the yellowish-brown of uniformity, and clean taste, sour and sweet palatability have the distinctive ferment local-flavor of Lactobacillus casei; Structural state is good, and lactobacillus casei content is 5.9 * 10 in the finished product
8CFU/mL.
Embodiment 5
(1) streptococcus thermophilus bacteriophage preparation, detection: in the sterilization skimmed milk, insert streptococcus thermophilus St body3 (inoculum concentration 10 respectively
7CFU/mL) and virulent phage
(inoculum concentration about 10
3PFU/mL), standing for fermentation 10 hours, 42 ℃ of fermentation temperatures get bacteriophage
Enrichment culture.
(2) acidified milk base-material preparation: the ratio in fresh milk 90%, HFCS 10% is prepared burden, and fully mixes, and behind 65 ℃, 20MPa homogeneous, divides to be filled in the triangular flask, and 96 ℃ of insulation sterilization 90min are cooled to 37 ℃.
(3) acidified milk base-material fermentation: under the aseptic condition, insert streptococcus thermophilus St body3 (inoculum concentration 10
7CFU/mL), Lactobacillus casei LC2W (inoculum concentration 10
7CFU/mL), mix, 42 ℃ of condition bottom fermentations added bacteriophage after 6 hours
(inoculum concentration about 10
6PFU/mL), continue fermentation 59 hours, to 190 ° of T of titratable acidity.
(4) sugar fluid configuration, sterilization: 100 gram white granulated sugars, 5 gram thickener high-ester pectins etc. are dissolved in during 595 grams purify waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to 6 ℃ subsequent use.
(5) beverage preparation: liquid glucoses after the acidified milk base-material that ferments 300 gram and the above-mentioned 700 gram sterilization coolings are mixed, behind 25 ℃, 22MPa homogeneous, cooling, packing, refrigeration.
The acidified milk base-material that present embodiment provides ferments to terminal, and the time of 190 ° of T of acidity is about 65 hours; Said probiotic beverage is the yellowish-brown of uniformity; Clean taste, sour and sweet palatability; Have the distinctive ferment local-flavor of Lactobacillus casei, structural state is good, and lactobacillus casei content is 5.9 * 10 in the finished product
8CFU/mL.
Embodiment 6
(1) streptococcus thermophilus bacteriophage preparation, detection: in the sterilization skimmed milk, insert streptococcus thermophilus St body3 (inoculum concentration 5 * 10 respectively
6CFU/mL) and virulent phage
(inoculum concentration about 10
3PFU/mL), standing for fermentation 10 hours, 39 ℃ of fermentation temperatures get bacteriophage
Enrichment culture.
(2) acidified milk base-material preparation: the fresh milk centrifugal degreasing, prepare burden in the ratio of skimmed milk 92%, HFCS 8%, fully mix, 2000 kilograms of preparation acidified milk base-materials, 96 ℃ of insulation sterilization 120min are cooled to 37 ℃.
(3) acidified milk base-material fermentation: under the aseptic condition, insert streptococcus thermophilus Stbdy3 (inoculum concentration 5 * 10
6CFU/mL), Lactobacillus casei LC2W (inoculum concentration 1 * 10
7CFU/mL), bacteriophage
(inoculum concentration about 10
4PFU/mL), under 37 ℃ of conditions standing for fermentation 60 hours to 165 ° of T of titratable acidity.
(4) sugar fluid configuration, sterilization: 400 kilograms of white granulated sugars, 20 kilograms of soybean polyoses are dissolved in 1580 kilograms purify waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to 6 ℃ subsequent use.
(5) beverage preparation: 2000 kilograms of acidified milk base-materials that ferments are mixed with above-mentioned 2000 kilograms of sterilization cooling back liquid glucoses, behind 25 ℃, 20MPa homogeneous, cool off can, refrigeration through the cooling plate.
The probiotic beverage that present embodiment provides is the yellowish-brown of uniformity, and clean taste, sour and sweet palatability, structural state be good, do not have deposition and lamination, has the distinctive ferment local-flavor of Lactobacillus casei.Through check and analysis, the bacteriophage initial concentration in the acidified milk base-material is 5.6 * 10
2CFU/mL, lactobacillus casei content is 1.8 * 10 in the finished product
9CFU/mL, streptococcus thermophilus content are 7.9 * 10
2CFU/mL, the streptococcus thermophilus bacteriophage
Content is 3.7 * 10
4PFU/mL.
Embodiment 7
(1) streptococcus thermophilus bacteriophage preparation, detection: in the sterilization skimmed milk, insert streptococcus thermophilus St 040 (inoculum concentration 3 * 10 respectively
6CFU/mL) and virulent phage
(inoculum concentration about 2 * 10
2PFU/mL), standing for fermentation 12 hours, 42 ℃ of fermentation temperatures get bacteriophage
Enrichment culture.
(2) acidified milk base-material preparation: after stirring, 900 kilograms of fresh milks are preheated to 60 ℃, the 22MPa homogeneous, 97 ℃ of insulation sterilization 90min are cooled to 37 ℃.
(3) acidified milk base-material fermentation: under the aseptic condition, insert streptococcus thermophilus St040 (inoculum concentration 5 * 10
6CFU/mL), Lactobacillus casei LPC37 (inoculum concentration 5 * 10
6CFU/mL), bacteriophage
(inoculum concentration about 5 * 10
3PFU/mL), mix, standing for fermentation 72 hours is to 195 ° of T of titratable acidity under 37 ℃ of conditions.
(4) sugar fluid configuration, sterilization: 360 kilograms of white granulated sugars, 15 kilograms of high-ester pectins are dissolved in 1725 kilograms purify waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to 5 ℃ subsequent use.
(5) beverage preparation: 900 kilograms of acidified milk base-materials that ferments are mixed with above-mentioned 2100 kilograms of sterilization cooling back liquid glucoses, behind 30 ℃, 20MPa homogeneous, cool off can, refrigeration through the cooling plate.
The probiotic beverage that present embodiment provides is the yellowish-brown of uniformity, and clean taste, sour and sweet palatability, structural state be good, do not have deposition and lamination, has the distinctive ferment local-flavor of Lactobacillus casei.Through check and analysis, the bacteriophage initial concentration in the acidified milk base-material is 1.9 * 10
3CFU/mL, lactobacillus casei content is 9.1 * 10 in the finished product
8CFU/mL, streptococcus thermophilus content are 5.6 * 10
2CFU/mL, the streptococcus thermophilus bacteriophage
Content is 8.9 * 10
3PFU/mL.
The probiotics fermention sour milk beverage that the present invention makes, the earlier fermentation streptococcus thermophilus accounts for growth vigor, but because the dip-dye of bacteriophage, it is reduced by cracking, quantity gradually, and along with the minimizing of host's streptococcus thermophilus, the quantity of bacteriophage is also on a declining curve.Because the species specificity of bacteriophage is strong, for example the streptococcus thermophilus bacteriophage can not be contaminated lactic acid bacteria such as lactobacillus bulgaricus, the Lactobacillus casei etc. of lactobacillus; Simultaneously; The bacteriophage of streptococcus thermophilus St040
can not be contaminated strains of streptococcus thermophilus Stbody3, so the streptococcus thermophilus bacteriophage does not have destruction in the human body ecosystem.Streptococcus thermophilus bacteriophage remaining in the finished product has no adverse effect to health, meets the food sanitation safe requirement.
Should be understood that after having read foregoing of the present invention those skilled in the art can do various changes or modification to the present invention, these equivalent form of values fall within the application's appended claims institute restricted portion equally.
Claims (4)
1. the preparation method of an active probiotic fermentation yogurt beverage that ferments altogether based on Lactobacillus casei, streptococcus thermophilus and streptococcus thermophilus bacteriophage is characterized in that comprising the following steps:
1. be raw material with sweet milk or reconstituted milk, add or do not add sweetener, component by mass percentage:
The addition of sweet milk or reconstituted milk preferably is 84～92%, and the addition of sweetener preferably is 8～16%;
2. through sterilization, cooling, stirring and inoculating starter and bacteriophage, process acidified milk as base-material, described leavening comprises Lactobacillus casei, streptococcus thermophilus, and described bacteriophage is the streptococcus thermophilus bacteriophage;
3. 2. step is obtained this active probiotic fermentation yogurt beverage after the dilution of gained base-material, homogeneous, the cooling.
2. by the preparation method of the described active probiotic fermentation yogurt of claim 1 beverage, it is characterized in that:
Described streptococcus thermophilus bacteriophage preferably is host's streptococcus thermophilus phage phi 001 and streptococcus thermophilus phage phi 002 with the streptococcus thermophilus; The source of said bacteriophage comprises that ARTIFICIAL CULTURE prepares the bacteriophage of gained, the perhaps natural bacteriophage that is present in the production environment.
3. by the preparation method of the described active probiotic fermentation yogurt of claim 1 beverage, it is characterized in that:
Described inoculating starter is meant the leavening that contains streptococcus thermophilus, Lactobacillus casei and streptococcus thermophilus bacteriophage is inoculated in the feed liquid; Vaccination ways preferably comprises simultaneously said fermented bacterium and streptococcus thermophilus bacteriophage is inoculated in the feed liquid, and perhaps first inoculation fermentation strain streptococcus thermophilus, Lactobacillus casei after fermentation a period of time, inoculate the streptococcus thermophilus bacteriophage and continue fermentation;
The inoculum concentration of said Lactobacillus casei and streptococcus thermophilus is 10
5～10
7CFU/mL; Streptococcus thermophilus bacteriophage inoculum concentration preferably is 10
2～10
6PFU/mL; Wherein said sweat preferably is: 35～42 ℃ of fermentation temperatures, 160～200 ° of T of fermentation termination titratable acidity; Fermentation time 36～72 hours.
4. press the active probiotic fermentation yogurt beverage of preparation method's gained of the described active probiotic fermentation yogurt of claim 1 beverage, it is characterized in that:
The component of this active probiotic fermentation yogurt beverage is mass percent:
Acidified milk 25.0%～50.0%;
White granulated sugar 8.0%～12.0%;
Thickener 0.3%～0.5%;
Purify waste water 37.5%～66.7%;
Its preparation method may further comprise the steps:
1. streptococcus thermophilus bacteriophage preparation, detection
In the sterilization skimmed milk, add streptococcus thermophilus and virulent phage thereof, standing for fermentation 8～12 hours, fermentation temperature is 37～42 ℃, gets the enrichment culture of bacteriophage, bacteriophage content forms the plaque method with double-deck agar and detects;
2. acidified milk base-material preparation
In cow's milk, add sweetener, fully mix, behind 60～70 ℃, 18～22MPa homogeneous, 95～97 ℃ of insulation sterilization 90～120min are cooled to about 37 ℃;
If use skimmed milk to make the acidified milk base-material, without homogeneous technology;
3. acidified milk base-material fermentation
In base-material, add Lactobacillus casei and streptococcus thermophilus, inoculum concentration is 10
5～10
7CFU/mL, streptococcus thermophilus bacteriophage content 10
2～10
6PFU/mL, 35～42 ℃ of bottom fermentation to titratable acidities 160～200
OT;
4. sugar fluid configuration, sterilization
White granulated sugar, thickener be dissolved in purify waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to below 10 ℃ subsequent use;
5. beverage preparation
Acidified milk base-material that ferments and sterilization cooling back liquid glucose are mixed, add flavoring essence, behind 20～30 ℃, 16～22MPa homogeneous, cool off can, refrigeration through the cooling plate.
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| CN104642543A (en) * | 2013-11-20 | 2015-05-27 | 内蒙古伊利实业集团股份有限公司 | Fermented-type dairy product and preparation method thereof |
| CN106509102A (en) * | 2016-10-11 | 2017-03-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk containing beverage and preparation method thereof |
| CN107197944A (en) * | 2017-07-13 | 2017-09-26 | 云南农业大学 | One kind fermentation sheep breast and its zymotechnique |
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| CN106509102A (en) * | 2016-10-11 | 2017-03-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk containing beverage and preparation method thereof |
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