CN102986869B - Solid Kefir dairy product and preparation method thereof - Google Patents
Solid Kefir dairy product and preparation method thereof Download PDFInfo
- Publication number
- CN102986869B CN102986869B CN201210590895.XA CN201210590895A CN102986869B CN 102986869 B CN102986869 B CN 102986869B CN 201210590895 A CN201210590895 A CN 201210590895A CN 102986869 B CN102986869 B CN 102986869B
- Authority
- CN
- China
- Prior art keywords
- kai feier
- solid
- milk
- kai
- grain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention relates to a solid Kefir dairy product and a preparation method thereof. The preparation method of the solid Kefir dairy product includes placing Kefir at 4-10DEG C for 30-120min, then pre-freezing at -20--80DEG C for 3-12h, and performing freeze drying to obtain the Kefir dairy product. The product has a long guarantee period, the viable bacteria quantity and pH during the storage period remain unchanged, the polysaccharide content is high, the traditional healthcare function of the Kefir, the problems that the Kefir is serious in post-acidification, prone to blown package and stimulus in taste are solved, and the dairy product is suitable for large-scale industrial production and capable of being stored for a long time and being taken freely as required.
Description
Technical field
The present invention relates to Kai Feier product, be specifically related to solid Kai Feier dairy produce and preparation method thereof.
Background technology
Kai Feier milk (Kefir) is a kind of fermented dairy product that originates from mountain area, former Soviet Union Caucasia, it has plurality of health care functions, as the viable bacteria in Kai Feier Ruzhong all has strong inhibitory action to pathogens such as Much's bacillus, Escherichia coli, Shigellas, often edible Kai Feier breast can maintain the advantage function of bacteria group in human gastrointestinal tract; Probio in Kefir fermented milk can be L (+)-lactic acid useful to human body by the most of lactose hydrolysis in cow's milk, only generate the D(-of 2%-5%)-lactic acid, low more than common sour milk (25%-60%), therefore can be used as lactose intolerant patient's drink; In Kai Feier dairy products, contain in addition the capsular polysaccharide of inhibition cancer cell propagation and four carbon dicarboxylic acids of dissolved cancer cell, can reduce the incidence of disease of cancer etc.
Although Kai Feier milk has so numerous health care, yet, because the bacterium in Kai Feier milk is complicated mutually, especially in product, there is lactic acid bacteria, acetic acid bacteria and saccharomycete, lactic acid bacteria and acetic acid bacteria can further produce acid in product shelf time, cause rear acidifying very serious, and acidity is higher, taste stimulates, and is difficult to be accepted by China consumer; Saccharomycete can further produce ethanol and CO in shelf time
2, above 2 reasons cause the unstable and bag that rises of product quality, thereby make the product shelf phase short, have limited the large-scale industrial production of traditional Kai Feier.
For example, Chinese patent application 201110396852.3 discloses a kind of Kai Feier fermented dairy product and preparation technology thereof, it comprises the steps: raw milk that (1) is 2.5%-3.5% by protein content and the mixed liquor homogeneous of white granulated sugar, sterilization, percentage is the mass percent with respect to described raw milk quality; (2) after cooling, the Kai Feier basis leavening KM-01 of 0.02-0.1 gram of every kg feed material gross mass and the saccharomycete particle of 0-0.1 gram of every kg feed material gross mass are inoculated in described mixed liquor, in 25 ℃ of-35 ℃ of fermentations, fermentation stops to obtain acidified milk; (3) turn over cylinder cooling, filling and sealing, after-ripening; The method can be simplified the technique of preparation Kai Feier.Chinese patent application CN200810091035.5 discloses a kind of production method of Kefir sour milk, comprising: 1. raw milk sterilizing be cooled to 20～30 ℃; 2. two kinds of different Kai Feier grain activation culture; 3. with 2～5% inoculum concentration, be connected to respectively in the raw milk of sterilizing; 4.20～30 ℃ of fermentation 15～24h; 5. leach Kai Feier grain, filtrate is leavening; 6. two kinds of leavenings mix; 7. the former Ruzhong after with 2～5% inoculum concentration access sterilizing by mixed culture fermentation agent, 20～45 ℃ of temperature-variable fermentation 4～6h; 8. allotment, homogeneous rear canned; By the method, can improve the local flavor of Kai Feier.By the disclosed method of above-mentioned patent, obtaining liquid Kai Feier dairy produce, there is the problem that product quality is unstable and rise and wrap in it.
Owing to there are problems in the Kai Feier of liquid, therefore by the freeze drying of Kai Feier breast, become solid-state, preserve again original composition and function simultaneously, the rear acidifying that can solve Kai Feier breast is serious, easily occur the bag that rises, the problem that taste stimulates, is more conducive to Kai Feier and realizes large-scale industrial production.
Chinese invention patent application 200610112456.2 discloses a kind of Kai Feier freeze-dried vaccine powder and its preparation method and application, by splitting Fei Er grain, carry out actication of culture, propagation, freeze drying has obtained Kai Feier freeze-dried vaccine powder, this invention is mainly the production for Kai Feier as a kind of Direct Vat Set, solved the problem that composite bacterium powder cannot reach Kai Feier grain ferment effect, yet the bacteria leaven that it is produced as a kind of Kai Feier, because acidifying after Kai Feier cultured milk's shelf time is serious, bag easily rises, the problems such as taste stimulation, still cannot make Kai Feier realize large-scale industrial production.
Summary of the invention
In order to solve the problems of the technologies described above, the inventor finds through research, Kefir fermented milk can be prepared into solid-state Kai Feier by freeze-dried, before freeze drying, acidified milk is placed 30～120 minutes at 4～10 ℃, afterwards at-20～-80 ℃ of pre-freeze 3～12h, thereby guarantee that Kefir fermented milk keeps original number of viable substantially, the solid Kai Feier dairy produce making is thus guaranteeing on the basis of the original nutrition and health care function of Kai Feier, also there are properties of product stable, the advantages such as bag phenomenon and good mouthfeel can not rise, the product that solves Kefir fermented milk is unstable, bag and sensory issues rise, thereby complete the present invention.
The object of the present invention is to provide following aspect:
(1) a solid Kai Feier dairy produce, is characterized in that:
In described solid Kai Feier dairy produce, bacterial classification number of viable is respectively:
Lactic acid bacteria: 0.1～7.0 * 10
9cfu/g,
Acetic acid bacteria: 1.0～5.0 * 10
8cfu/g,
Saccharomycete: 0.1～3.0 * 10
6cfu/g;
In described solid Kai Feier, in every 100 grams of solid Kai Feier, containing polyoses content is 1～2g;
Described solid Kai Feier dairy produce 0.1g is dissolved in 10mL water, and it removes hydroxyl radicals is 35%-70%;
Described solid Kai Feier dairy produce is prepared by the following method: Kefir fermented milk, after 4～10 ℃ are placed 30～120 minutes ,-20～-80 ℃ of pre-freezes 3～12 hours, then by its freeze drying, is obtained to solid Kai Feier dairy produce.
(2) the solid Kai Feier dairy produce described in above-mentioned (1), is characterized in that, by Kefir fermented milk after 4～10 ℃ are placed 30～120 minutes ,-80 ℃ of pre-freezes 6 hours.
(3) the solid Kai Feier dairy produce described in above-mentioned (1), is characterized in that, described Kefir fermented milk is prepared by the following method:
According to the part by weight of 3-7%, Kai Feier grain is inoculated in fresh sterile milk, mix, at 20-35 ℃, cultivate 15-28 hour, filter to obtain Kefir fermented milk, Kai Feier grain saves backup.
(4) the solid Kai Feier dairy produce described in above-mentioned (3), is characterized in that, above-mentioned Kai Feier grain activates by the following method:
Press the part by weight of 3-10%, Kai Feier grain is inoculated in fresh sterile milk, cultivate 15-28 hour for 15～35 ℃, after curdled milk, filter get Kai Feier grain, repeat above-mentioned steps two to three times, obtain the Kai Feier grain after activation.
(5) the solid Kai Feier dairy produce described in above-mentioned (3) or (4), is characterized in that, states Kai Feier grain and breeds by the following method:
According to the part by weight of 3-7%, the Kai Feier grain of activation is inoculated in fresh sterile milk, then add is respectively 0.5%～1.5% nitrogenous source and 0.001%～0.05% inorganic salts by weight proportion, the combination of described part by weight based on Kai Feier grain and fresh sterile milk, mix, at 20-35 ℃, cultivate 15～24 hours, after curdled milk, filter to obtain the Kai Feier grain of propagation.
(6) the solid Kai Feier dairy produce described in above-mentioned (5), is characterized in that, described nitrogenous source is yeast extract, peptone or L-Methionine; Described inorganic salts are MgSO
4.7H
2o, MnSO
4h
2o or K
2hPO
4.H
2o.
(7) the solid Kai Feier dairy produce described in above-mentioned (5), it is characterized in that, the addition of nitrogenous source is respectively: yeast extract 0.5～1.5%, peptone 0.5～1.5%, L-Methionine 0.01～0.04%, the addition of inorganic salts is 0.001～0.05%, and described ratio is the percentage by weight of the combination based on Kai Feier grain and fresh sterile milk.
(8) the solid Kai Feier dairy produce described in above-mentioned any one, is characterized in that, sterile milk is prepared by the following method: the homogeneous at 70 ℃ of temperature and under 25MPa pressure by fresh cow's milk, at 115 ℃, sterilizing 15min, is cooled to 20-30 ℃.
(9) the solid Kai Feier dairy produce described in above-mentioned any one, it is characterized in that, described solid Kai Feier dairy produce is made capsule, or, by described Kai Feier dairy produce be selected from sugar, flavoring essence, fruit powder, medicinal powder, natural health material one or more be mixed and made into milk sheet or capsule.
(10) preparation method for solid Kai Feier dairy produce, as described in any one in above-mentioned (1)-(9).
According to solid Kai Feier dairy produce provided by the invention, there is following benefit:
1, solid Kai Feier dairy produce long shelf-life of the present invention, memory period number of viable remains unchanged substantially, and memory period pH value is substantially constant, and polyoses content is high, is obviously better than liquid solid Kai Feier milk;
2, solid Kai Feier dairy produce of the present invention is applicable to large-scale industrial production, and has retained the health care of traditional Kefir fermented milk;
3, the rear acidifying that solid Kai Feier dairy produce of the present invention has solved Kai Feier breast is serious, easily occurs the bag that rises, and the problem that taste stimulates can long preservation, can take at any time as required;
4, solid Kai Feier dairy produce of the present invention has expanded the scope of application of Kefir fermented milk, has good market prospects and economic benefit.
The specific embodiment
The present invention is described in detail below, and the features and advantages of the invention will become more clear, clear and definite along with these explanations.
According to an aspect of the present invention, provide a kind of solid Kai Feier dairy produce, it is characterized in that:
In described solid Kai Feier dairy produce, bacterial classification number of viable is respectively:
Lactic acid bacteria: 0.1～7.0 * 10
9cfu/g,
Acetic acid bacteria: 1.0～5.0 * 10
8cfu/g,
Saccharomycete: 0.1～3.0 * 10
6cfu/g;
In described solid Kai Feier, in every 100 grams of solid Kai Feier, containing polyoses content is 1～2g;
Described solid Kai Feier dairy produce 0.1g is dissolved in 10mL water, and it removes hydroxyl radicals is 35%-70%;
Described solid Kai Feier dairy produce is prepared by the following method: Kefir fermented milk is placed 30～120 minutes at 4～10 ℃ ,-20～-80 ℃ of pre-freezes 3～12 hours, then by its freeze drying, obtained solid Kai Feier dairy produce.
The inventor studies discovery, Kefir fermented milk directly carries out the mortality that freeze drying meeting causes bacterial strain after fermentation completes, and at 4～10 ℃, place the survival rate that can obviously improve bacterial strain for 30～120 minutes before freeze drying, thereby keep nutrition and health care function.
Polysaccharide in Kefir fermented milk is exocellular polysaccharide, by lactic acid bacteria, is produced.After Kefir fermented milk, acidifying problem is produced by lactic acid bacteria, acetic acid bacteria.Saccharomycete Ke Yi Shi Kai Feier breast presents special alcohol fragrance, but long-term storage its can produce a large amount of CO
2, the problem such as alcohol smell overrich.Therefore optimization of fermentation conditions, to improve the output of Exopolysaccharides Produced by Lactic Acid Bacteria, is carried out afterwards freeze drying again and is made bacterial strain can solve the rear acidifying of product and the bag problem that rises in resting state.But cryodesiccated process can make a large amount of bacterial strains dead, so the Kai Feier that the present invention's employing completes fermentation was 4～10 ℃ of placements 30～120 minutes, can significantly reduce the dead quantity of bacterial strain in solid Kai Feier.
But, above is only that the possibility of the principle of the invention is inferred, the present invention is not limited to this.
Wherein, the pre-freeze temperature of Kefir fermented milk is-20～-80 ℃, in this temperature range, Kefir fermented milk can obtain good pre-freeze, if temperature is lower than-80 ℃, temperature has a large amount of viable bacteria lactic acid bacterias, acetic acid bacteria and saccharomycete etc. and freezed to death, if, higher than-20 ℃, cannot be carried out follow-up freeze drying smoothly.One preferred embodiment in, by Kefir fermented milk-80 ℃ of pre-freezes.
Wherein, the pre-freeze time of Kefir fermented milk is 3～12 hours, at this moment in scope, Kefir fermented milk can obtain good pre-freeze, if the pre-freeze time was lower than 3 hours, acidified milk pre-freeze is bad can affect follow-up freezing dry process, if the pre-freeze time, higher than 12 hours, can lose time.One preferred embodiment in, by Kefir fermented milk pre-freeze 6 hours.
According in the preferred embodiment of solid Kai Feier dairy produce provided by the invention, described Kefir fermented milk is prepared by the following method:
The activation of Kai Feier grain: press the part by weight of 3-10%, Kai Feier grain is inoculated in fresh sterile milk, cultivate 15-28 hour for 15-35 ℃, filter get Kai Feier grain after curdled milk, repeat above-mentioned steps two to three times, obtain the Kai Feier grain after activation;
The propagation of Kai Feier grain: according to the part by weight of 3-7%, the Kai Feier grain of activation is inoculated in fresh sterile milk, then adding is respectively the nitrogenous source of 0.001-1.5% and the inorganic salts of 0.001-0.05% by weight proportion, the combination of described part by weight based on Kai Feier grain and fresh sterile milk, mix, at 20-35 ℃, cultivate 15-24 hour, after curdled milk, filter to obtain the Kai Feier grain of propagation; With
The preparation of Kefir fermented milk: according to the part by weight of 3-7%, Kai Feier grain is inoculated in fresh sterile milk, mixes, cultivate 15-28 hour at 20-35 ℃, filter to obtain Kefir fermented milk, Kai Feier grain saves backup.
Wherein, as Kai Feier grain, can use conventional Kai Feier grain, for example Kai Feier grain described above refers to as the preservation of manually passing on from generation to generation, and has the Kai Feier grain of Kai Feier kernel structure and feature.Described part by weight 3-10%, refers to that Kai Feier grain accounts for the percentage by weight of fresh sterile milk.
In the activation of Kai Feier grain, preferably, by 5% part by weight, Kai Feier grain is inoculated in fresh sterile milk, at 25 ℃, cultivate 24 hours.
In the propagation of Kai Feier grain, the Kai Feier grain of activation inoculation part by weight is 5%.Described part by weight 3-7%, refers to that the Kai Feier grain of activation accounts for the percentage by weight of fresh sterile milk.
Wherein, as nitrogenous source, (by Beijing, Bo Xing biotechnology Co., Ltd produces can to use yeast extract, trade name: yeast soaks powder, article No.: 01-012, net content: 250g), (Bo Xing biotechnology Co., Ltd produces peptone by Beijing, trade name: peptone, article No.: 01-001, net content: 250g) or L-Methionine.Wherein any can be used, also multiple combination can be used
Wherein, as inorganic salts, can use MgSO
4.7H
2o, MnSO
4.H
2o or K
2hPO
4h
2o.Can use wherein any, or use both combinations
In the propagation of Kai Feier grain, the addition of nitrogenous source is preferably: yeast extract 0.5-1.5%, peptone 0.5-1.5%, L-Methionine 0.01～0.04%, the addition of inorganic salts is preferably 0.001-0.05%, and described ratio is the percentage by weight of the combination based on Kai Feier grain and fresh sterile milk.
In the propagation of Kai Feier grain, cultivation temperature is preferably 25 ℃, and incubation time is preferably 24h.
In the preparation of Kefir fermented milk, 3～7% part by weight refers to that Kai Feier grain accounts for the percentage by weight in the fresh sterile milk that will inoculate, is preferably 5%.
In the preparation of Kefir fermented milk, cultivation temperature is preferably 25 ℃, and incubation time is preferably 20h.
In the present invention, sterile milk used can be prepared by the following method: the homogeneous at 70 ℃ of temperature and under 25MPa pressure by fresh cow's milk, at 115 ℃, sterilizing 15min, is cooled to 20-30 ℃.
According to solid Kai Feier dairy produce provided by the invention, there is extensive use, can directly make capsule, also can by described Kai Feier dairy produce be selected from sugar, flavoring essence, fruit powder, medicinal powder, natural health material one or more be mixed and made into milk sheet or capsule.
Wherein, described natural health material can be ginseng, red date, matrimony vine, honey etc., can use wherein one or more, specifically can select as required.
Embodiment
Embodiment 1
Actication of culture: the inoculative proportion by 10% is inoculated in fresh sterile milk 25 ℃ by Kai Feier grain and cultivates 24 hours, filters get Kai Feier grain, repeats above-mentioned steps two to three times, obtains the Kai Feier grain after activation.
Bacterial classification propagation: the Kai Feier grain of activation is inoculated in fresh sterile milk by 3% inoculative proportion, then add is respectively that (by Beijing, Bo Xing biotechnology Co., Ltd produces for 0.5% yeast extract by weight percentage, trade name yeast soaks powder, article No.: 01-012) He 0.001% MnSO
4h
2o, mixes, and at 25 ℃, cultivates 24 hours, after curdled milk, Kai Feier grain is filtered, clean by sterile water wash, then is inoculated in fresh sterile milk by 3% inoculative proportion, and so Continuous Cultivation is 7 days, and the Kai Feier grain after propagation is 4.3 times before propagation.
Embodiment 2
Actication of culture: the inoculative proportion by 7% is inoculated in fresh sterile milk 20 ℃ by Kai Feier grain and cultivates 20 hours, filters get Kai Feier grain, repeats above-mentioned steps two to three times, obtains the Kai Feier grain after activation.
Bacterial classification propagation: the Kai Feier grain of activation is inoculated in fresh sterile milk by 5% inoculative proportion, then add is respectively that (by Beijing, Bo Xing biotechnology Co., Ltd produces for 0.5% yeast extract by weight percentage, trade name yeast soaks powder, article No.: 01-012), (Bo Xing biotechnology Co., Ltd produces by Beijing for 1.5% peptone, peptone, article No.: 01-001), 0.001% MnSO
4.H
2o, 0.002% MgSO
4.7H
2o, mixes, and at 20 ℃, cultivates 24 hours, after curdled milk, Kai Feier grain is filtered, clean by sterile water wash, then is inoculated in fresh sterile milk by 5% inoculative proportion, and so Continuous Cultivation is 7 days, and the Kai Feier grain after propagation is 5.6 times before propagation.
Embodiment 3
Actication of culture: the inoculative proportion by 5% is inoculated in fresh sterile milk 35 ℃ by Kai Feier grain and cultivates 18 hours, filters get Kai Feier grain, repeats above-mentioned steps two to three times, obtains the Kai Feier grain after activation.
Bacterial classification propagation: the Kai Feier grain of activation is inoculated in fresh sterile milk by 5% inoculative proportion, then add is respectively that (by Beijing, Bo Xing biotechnology Co., Ltd produces for 0.5% yeast extract by weight percentage, trade name yeast soaks powder, article No.: 01-0
12), (by Beijing, Bo Xing biotechnology Co., Ltd produces, trade name peptone, article No.: 01-001), 0.001% MnSO for 0.5% tryptone
4.H
2o, 0.002% MgSO
4.7H
2o, mixes, and at 30 ℃, cultivates 18 hours, after curdled milk, Kai Feier grain is filtered, clean by sterile water wash, then is inoculated in fresh sterile milk by 5% inoculative proportion, and so Continuous Cultivation is 7 days, and the Kai Feier grain after propagation is 6.2 times before propagation.
Embodiment 4
Actication of culture: the inoculative proportion by 3% is inoculated in fresh sterile milk 25 ℃ by Kai Feier grain and cultivates 24 hours, filters get Kai Feier grain, repeats above-mentioned steps two to three times, obtains the Kai Feier grain after activation.
Bacterial classification propagation: the Kai Feier grain of activation is inoculated in fresh sterile milk by 7% inoculative proportion, then add is respectively that 1.5% yeast extract is produced by Beijing Bo Xing biotechnology Co., Ltd by weight percentage, trade name yeast soaks powder, article No.: 01-012), (Bo Xing biotechnology Co., Ltd produces by Beijing for 0.5% tryptone, trade name peptone, article No.: 01-001), 0.002% MnSO
4.H
2o, 0.001% MgSO
4.7H
2o, mixes, and at 35 ℃, cultivates 15 hours, after curdled milk, Kai Feier grain is filtered, clean by sterile water wash, then is inoculated in fresh sterile milk by 7% inoculative proportion, and so Continuous Cultivation is 7 days, and the Kai Feier grain after propagation is 5.3 times before propagation.
Embodiment 5
The preparation of Kefir fermented milk: the percentage by weight according to 3%, the Kai Feier grain of gained propagation in embodiment 1 is inoculated in fresh sterile milk, mix, at 20 ℃, cultivate 25 hours, filter to obtain Kefir fermented milk, Kai Feier grain saves backup.Wherein Kefir fermented milk pH is 4.19.
Embodiment 6
The preparation of Kefir fermented milk: the percentage by weight according to 5%, the Kai Feier grain of gained propagation in embodiment 2 is inoculated in fresh sterile milk, mix, at 25 ℃, cultivate 24 hours, filter to obtain Kefir fermented milk, Kai Feier grain saves backup.Wherein Kefir fermented milk pH is 3.98.
Embodiment 7
The preparation of Kefir fermented milk: the percentage by weight according to 7%, the Kai Feier grain of gained propagation in embodiment 3 is inoculated in fresh sterile milk, mix, at 30 ℃, cultivate 20 hours, filter to obtain Kefir fermented milk, Kai Feier grain saves backup.Wherein Kefir fermented milk pH is 3.82.
Embodiment 8
The freeze drying of solid Kai Feier: the Kefir fermented milk in embodiment 5 ,-80 ℃ of pre-freezes 12 hours, is then put into vacuum freeze drier; The condition of work of vacuum freeze drier is: vacuum 16Pa, and cryogenic temperature-50 ℃, freeze-drying time 16h, obtains solid Kai Feier 12g.
Embodiment 9
The freeze drying of solid Kai Feier: the Kefir fermented milk in embodiment 6, after 4 ℃ are placed 30min ,-80 ℃ of pre-freezes 6 hours, is then put into vacuum freeze drier; The condition of work of vacuum freeze drier is: vacuum 10Pa, and cryogenic temperature-50 ℃, freeze-drying time 48h, obtains solid Kai Feier 36g.
Embodiment 10
The freeze drying of solid Kai Feier: the Kefir fermented milk in embodiment 7, after 10 ℃ are placed 60min ,-80 ℃ of pre-freezes 3 hours, is then put into vacuum freeze drier; The condition of work of vacuum freeze drier is: vacuum 2Pa, and cryogenic temperature-50 ℃, freeze-drying time 48h, obtains solid Kai Feier 36g.
Embodiment 11
Gained solid Kai Feier dairy produce in embodiment 9 is made as to capsule, and the composition in every capsules and weight are:
Solid Kai Feier 300mg
Ginseng 60mg
Red date 40mg
The preparation of embodiment 12 solid Kai Feier milk sheets
(1) batching: sugar, flavoring essence, water are weighed according to parts by weight of component 0.15%, 1%, 6%, mix rear sterilizing, then component adds gained solid Kai Feier dairy produce 92.85% in embodiment 10 by weight, mixes.
(2) dry, granulation: by the batching freeze drying mixing, then carry out granulation with granulator.
(2) compressing tablet: carry out compressing tablet with tablet press machine.
(3) check, packing, obtain solid Kai Feier milk sheet.
experimental example
count plate
Solid Kai Feier dairy produce count plate experimental technique: take solid Kai Feier dairy produce 1g and carry out the dilution of successively decreasing of 10 times of gradients with physiological saline, get suitable dilution and pour into respectively MRS flat board, coating saccharomycete and acetic acid bacteria flat board, wherein MRS and saccharomycete flat board are cultivated 48 hours 37 ℃ of incubators, saccharomycete is cultivated 36 hours 37 ℃ of incubators, count plate, be scaled original bacterium number, experimental result sees the following form 1 again.
MRS culture medium: peptone 10g, beef extract 10g, yeast extract 5g, dipotassium hydrogen phosphate 2g, citric acid diamines 2g, sodium acetate 5g, glucose 20g, Tween-80 1mL, MgSO
4.7H
2o0.58g, MnSO
4.4H
2o0.25g, agar 15g adding distil water 1000mL, adjusts pH to 6.2-6.4.
Rose bengal medium: peptone 5g, glucose 10g, potassium dihydrogen phosphate 1g, magnesium sulfate 0.5g, rose-bengal 0.03g, chloramphenicol 0.1g, agar 15g adding distil water 1000mL.
Above-mentioned culture medium and normal saline dilution liquid all make at 121 ℃ of sterilizing 15min.
Table 1 count plate experimental result
polyoses content is measured
By solid Kai Feier dairy produce with after appropriate water-soluble solution, press research > > (the > > of < < Southern Yangtze University of list of references < < kefiran polysaccharide fermenting and producing, 2006, method Bi Jie) is split Fei Er solid dilution and is processed, and adopting By Anthrone Sulphuric acid method to measure its polyoses content, measurement result is as shown in table 2.
Table 2 determination of polysaccharide result
| Embodiment | Polyoses content in solid Kai Feier (%) |
| Embodiment 8 | 1 |
| Embodiment 9 | 1.5 |
| Embodiment 10 | 1.56 |
non-oxidizability is measured
Solid Kai Feier dairy produce 0.1g is dissolved in 10mL deionized water and is fully dissolved, press condition optimizing > > (the < < China Dairy Industry > > of list of references < < Lactobacillus helveticus fermented whey product antioxidation activity, 2011,39(3): 7-9.) in method solid Kai Feier dilution is carried out to the mensuration of antioxidation activity, its measurement result is as shown in table 3.
Table 3 non-oxidizability measurement result
| Embodiment | Solid Kai Feier removes hydroxyl radicals |
| Embodiment 8 | 35.6% |
| Embodiment 9 | 40.9% |
| Embodiment 10 | 62.9% |
Claims (6)
1. a solid Kai Feier dairy produce, is characterized in that:
In described solid Kai Feier dairy produce, bacterial classification number of viable is respectively:
Lactic acid bacteria: 0.1～7.0 * 10
9cfu/g,
Acetic acid bacteria: 1.0～5.0 * 10
8cfu/g,
Saccharomycete: 0.1～3.0 * 10
6cfu/g;
In described solid Kai Feier dairy produce, in every 100 grams of solid Kai Feier, containing polyoses content is 1-2g;
Described solid Kai Feier dairy produce 0.1g is dissolved in 10mL water, and it removes hydroxyl radicals is 35%-70%;
Described solid Kai Feier dairy produce is prepared by the following method: Kefir fermented milk, after 4～10 ℃ are placed 30～120 minutes ,-20～-80 ℃ of pre-freezes 3～12 hours, then by its freeze drying, is obtained to solid Kai Feier dairy produce;
Described Kefir fermented milk is prepared by the following method:
The activation of Kai Feier grain:
Press the part by weight of 3-10%, Kai Feier grain is inoculated in fresh sterile milk, cultivate 15-28 hour for 15-35 ℃, after curdled milk, filter get Kai Feier grain, repeat above-mentioned steps two to three times, obtain the Kai Feier grain after activation;
The propagation of Kai Feier grain:
According to the part by weight of 3-7%, the Kai Feier grain of activation is inoculated in fresh sterile milk, then adding is respectively the nitrogenous source of 0.001-1.5% and the inorganic salts of 0.001-0.05% by weight proportion, the combination of described part by weight based on Kai Feier grain and fresh sterile milk, mix, at 20-35 ℃, cultivate 15-24 hour, after curdled milk, filter to obtain the Kai Feier grain of propagation;
The preparation of Kefir fermented milk:
According to the part by weight of 3-7%, the Kai Feier grain after propagation is inoculated in fresh sterile milk, mix, at 20-35 ℃, cultivate 15-28 hour, filter to obtain Kefir fermented milk, the Kai Feier grain filtering out saves backup.
2. solid Kai Feier dairy produce as claimed in claim 1, is characterized in that, by Kefir fermented milk-80 ℃ of pre-freezes 6 hours.
3. solid Kai Feier dairy produce as claimed in claim 1, is characterized in that, described nitrogenous source is yeast extract, tryptone or DL-METHIONINE; Described inorganic salts are MgSO
4.7H
2o, MnSO
4.H
2o or K
2hPO
4.H
2o.
4. solid Kai Feier dairy produce as claimed in claim 1, it is characterized in that, the addition of nitrogenous source is yeast extract 0.5～1.5%, tryptone 0.5～1.5%, L-Methionine 0.01～0.04%, the addition of inorganic salts is 0.001～0.05%, and described ratio is the percentage by weight of the combination based on Kai Feier grain and fresh sterile milk.
5. described solid Kai Feier dairy produce as claimed in claim 1, is characterized in that, sterile milk is prepared by the following method: the homogeneous at 70 ℃ of temperature and under 25MPa pressure by fresh cow's milk, at 115 ℃, sterilizing 15min, is cooled to 20-30 ℃.
6. solid Kai Feier dairy produce as claimed in claim 1, it is characterized in that, described solid Kai Feier dairy produce is made capsule, or, by described Kai Feier dairy produce be selected from sugar, flavoring essence, fruit powder, medicinal powder, natural health material one or more be mixed and made into milk sheet or capsule.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210590895.XA CN102986869B (en) | 2012-12-28 | 2012-12-28 | Solid Kefir dairy product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210590895.XA CN102986869B (en) | 2012-12-28 | 2012-12-28 | Solid Kefir dairy product and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102986869A CN102986869A (en) | 2013-03-27 |
| CN102986869B true CN102986869B (en) | 2014-03-12 |
Family
ID=47916356
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210590895.XA Active CN102986869B (en) | 2012-12-28 | 2012-12-28 | Solid Kefir dairy product and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102986869B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585329B (en) * | 2013-10-31 | 2017-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of normal temperature solid dairy products and preparation method thereof |
| CN103876145B (en) * | 2014-04-01 | 2016-06-01 | 吉林大学 | A kind of probiotics micro-ecological tablet and its preparation method |
| CN104170961A (en) * | 2014-07-09 | 2014-12-03 | 任发政 | Solid lactobacillus beverage and preparation method thereof |
| CN104286173A (en) * | 2014-10-20 | 2015-01-21 | 光明乳业股份有限公司 | Kefir drink, raw material composition of kefir drink and preparation technology of kefir drink |
| CN106259891A (en) * | 2015-05-28 | 2017-01-04 | 上海旺旺食品集团有限公司 | A kind of probiotic bacteria buccal tablet and preparation method thereof |
| CN105961604A (en) * | 2016-05-11 | 2016-09-28 | 广州市妙豆生物科技有限公司 | Application of kefir in removal of anti-nutritional factors in soymilk |
| CN111357928B (en) * | 2020-02-24 | 2024-01-26 | 江苏省农业科学院 | Method for processing flour wrapper by using kefir modifier and application of method |
| CN112868758A (en) * | 2021-01-18 | 2021-06-01 | 山西大学 | Kefir quinoa fermented milk freeze-dried food and preparation method thereof |
| CN114990010A (en) * | 2022-05-21 | 2022-09-02 | 扬州大学 | Culture method for improving functional metabolites of milk wine |
| CN115651880B (en) * | 2022-12-26 | 2023-03-10 | 四平君乐宝乳业有限公司 | Kefir flora starter culture with 10 strain ratios, K-10 flavored fermented milk and preparation method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2672612B1 (en) * | 1991-02-08 | 1993-06-04 | Rochade | PROCESS FOR THE MANUFACTURE OF A NEW LACTIC LEAVEN, THE NEW LEAVEN OBTAINED, THE MANUFACTURE OF FOOD PRODUCTS THEREFROM AND THE PRODUCTS OBTAINED. |
| DE10217557A1 (en) * | 2002-04-19 | 2003-11-06 | Degussa Bioactives Gmbh | Functional foods containing a phospholipid-containing stable matrix |
| CN1911118B (en) * | 2006-08-18 | 2010-04-21 | 中国农业大学 | Kefir mushroom freeze-dried powder, production method and use thereof |
| CN101530131A (en) * | 2008-04-10 | 2009-09-16 | 于岚 | Method for preparing Kefir sour milk |
| CN101313705B (en) * | 2008-07-05 | 2011-04-13 | 陈钢粮 | Sour camel milk product and preparation method thereof |
-
2012
- 2012-12-28 CN CN201210590895.XA patent/CN102986869B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN102986869A (en) | 2013-03-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102986869B (en) | Solid Kefir dairy product and preparation method thereof | |
| CN106399163B (en) | A kind of anti-aging probiotics preparation and preparation method | |
| CN104509864B (en) | A kind of have nutritional health food improving gastrointestinal function and preparation method thereof | |
| CN102356913B (en) | Preparation method of probiotics fermented blueberry pulp powder | |
| CN1911118B (en) | Kefir mushroom freeze-dried powder, production method and use thereof | |
| CN102318806B (en) | Preparation method of probiotics fermented pumpkin and carrot vegetable powder | |
| CN105533544A (en) | Natural fruit and vegetable enzyme product | |
| CN101731511B (en) | Probiotic active product and preparation method thereof | |
| CN102894243A (en) | Method for making fermented jam | |
| CN110141585A (en) | A kind of composite probiotics ferment microbial inoculum and preparation method thereof for adjusting intestinal flora | |
| CN104404092B (en) | A kind of biological concentration method of conjugated linoleic acid isomers | |
| CN102763726A (en) | Probiotics yoghourt powder and preparation method thereof | |
| CN107217020B (en) | Culture medium suitable for lactobacillus acidophilus and preparation method thereof | |
| CN103380874A (en) | Preparation method for composite probiotic-fermented jam | |
| CN104651275B (en) | A kind of probiotic bacteria culture medium and its application | |
| CN112126599B (en) | High-density culture method of lactobacillus helveticus, preparation of high-activity bacterium powder and application of high-density culture method | |
| CN110169545A (en) | A method of fermentation duck is prepared using lactic acid bacteria | |
| CN105104532A (en) | Preparation method of nutrient water chestnut particles | |
| CN103952336A (en) | Bacillus licheniformis-Bacillus subtilis-Lactobacillus casei preparation and preparation method thereof | |
| CN105053767A (en) | Preparation method of nutrient coconut milk fruits | |
| CN107319566A (en) | A kind of sorosis litchi powder rich in probiotics and preparation method thereof | |
| CN106387652B (en) | Preparation method of ganoderma lucidum probiotic fermented product | |
| CN108018248B (en) | Lactobacillus casei capable of regulating flora structural disorder caused by antibiotics | |
| CN105559087A (en) | Probiotic product containing sialic acid and preparation method of probiotic product | |
| JP2006298779A (en) | Antiallergic agent obtained by culture of lactic acid bacterium |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CP01 | Change in the name or title of a patent holder | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 050221 No. 68 stone Copper Road, Hebei, Shijiazhuang Patentee after: JUNLEBAO Dairy Group Co.,Ltd. Address before: 050221 No. 68 stone Copper Road, Hebei, Shijiazhuang Patentee before: THE SHIJIAZHUANG JUNLEBAO DAIRY Co.,Ltd. |