CN103229833A - Lactobacillus-plantarum-based fermented type lactic acid bacterium beverage and preparation method thereof - Google Patents
Lactobacillus-plantarum-based fermented type lactic acid bacterium beverage and preparation method thereof Download PDFInfo
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- CN103229833A CN103229833A CN2013101545716A CN201310154571A CN103229833A CN 103229833 A CN103229833 A CN 103229833A CN 2013101545716 A CN2013101545716 A CN 2013101545716A CN 201310154571 A CN201310154571 A CN 201310154571A CN 103229833 A CN103229833 A CN 103229833A
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Abstract
The invention discloses a lactobacillus-plantarum-based fermented type lactic acid bacterium beverage and a preparation method thereof, and relates to fermented milk products in the technical field of microbial fermentation. The beverage comprises the following components in percentage by mass: 30 to 60 percent of a fermented milk base material, 0.1 to 12 percent of a sweet substance, 0.3 to 0.5 percent of a thickening agent, 0.01 to 0.1 percent of edible essence and 30 to 69 percent of purified water, wherein the mass percentage sum of the components is 100 percent. The fermented milk base material comprises the following components in percentage by mass: 99.2 to 99.95 percent of cow milk, 0.035 to 0.7 percent of amino acid, 0.01 to 0.1 percent of nucleotide and fermenting agent with 1.0*10<6> to 1.0*10<7> CFU/mL, wherein mass percentage sum of the components is 100 percent. According to the invention, the problem about the limiting factor of the lactobacillus plantarum during growth and reproduction in milk is solved, and the product has good mouthfeel, flavor and a probiotic function.
Description
Technical field
The present invention relates to the fermented dairy product in the microbial fermentation technology field, relate in particular to a kind of fermented type sour milk beverage based on Lactobacillus plantarum and preparation method thereof.
Background technology
Fermented dairy product not only can be alleviated lactose intolerance, also contains small molecular protein and polypeptide through abundant degraded, can promote digestion and the absorption of lactoprotein; Simultaneously, the whole intestines function of probio makes this series products be subjected to consumer's approval and welcome gradually.
What can not ignore is that in the fermented dairy product, the kind of probio and quantity can obviously influence the benefit of product and give birth to function and health-care effect.Most lactic acid bacteria, as the used streptococcus thermophilus of ordinary lactic acid bacteria beverage, sour milk, lactobacillus bulgaricus etc. during through human body alimentary canal, not stomach juice-resistant and bile, major part is destroyed by digestive juice, and its survival rate only has the high pine and cypress of 0.01～0.065%[, the latest developments of acidified milk, China's dairy industry, 2004,32 (8): 46-49], thereby regulate the gut flora balance, improve benefit life function such as intestinal microenvironment and be subjected to considerable restraint.
Lactobacillus plantarum then can effectively tolerate digestion, comprise the enzyme in the oral cavity, the gastric juice of low pH value and the bile acid of small intestine etc., so Lactobacillus plantarum enter 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 plantarum has the living health cares of benefit such as norcholesterol, adjusting blood fat, enhancing human immunity and pre-anti-cancer and inhibition tumor growth, and [Yu Zhihui etc., the tolerance of Lactobacillus plantarum C8 and external cholesterol-lowering activity study, and China brewages, 2011,5:27-30; Ji Hong etc., Lactobacillus plantarum ST-
The auxiliary adjustment of blood fat effect, Pharmaceutical Service and research, 2010,10(2): 4-8].Therefore, develop suitable Lactobacillus plantarum leben, for improving consumer health's level, improve drinking person health status and have positive effect.
But because Lactobacillus plantarum growth and breeding hardly in cow's milk, rarely having both at home and abroad with the Lactobacillus plantarum is the fermented dairy product production of main body microorganism.Article " Lactobacillus plantarum ST-
The research of growth limiting factor in the skimmed milk system " [Chen Shuai etc., food and fermentation industries, 2008,34(10): 53-57], " the effectively classification separate study of external source additive fish peptone component " [Chen Shuai etc., the dairy industry science and technology, 2010,4:201-204] studied in the fish peptone different protein groups and graded to the facilitation of Lactobacillus plantarum in the Ruzhong fermentation, aspect the application of Lactobacillus plantarum and the industrialization certain positive effect is being arranged, but the fish peptone composition is comparatively complicated, it promotes the active ingredient of Lactobacillus plantarum growth and breeding to be not very clear, simultaneously, the 24 hours acidity of fermenting has only 60 oT, still is difficult to satisfy the commercial Application requirement of Lactobacillus plantarum.
Summary of the invention
The objective of the invention is to grow hardly in the Ruzhong and produce slow acid, bacterium and count technical barriers such as content is low at Lactobacillus plantarum, furtherd investigate Lactobacillus plantarum in the limiting nutrient factor of Ruzhong fermentation, provide that a kind of Lactobacillus plantarum content height, fermentation time are short, unique, the sapid fermented type sour milk beverage based on Lactobacillus plantarum of mouthfeel and preparation method thereof.
The object of the present invention is achieved like this:
Less in the fermenting property research in Ruzhong to Lactobacillus plantarum both at home and abroad at present, Lactobacillus plantarum is not understood in the restricted factor of Ruzhong fermentation, become the technical bottleneck of Lactobacillus plantarum industrialization in dairy products.
The inventor finds after deliberation:
The restricted factor of the growth of Lactobacillus plantarum in cow's milk is mainly amino acid and nucleotides.
20 seed amino acid (glycine, alanine, valine, leucine, isoleucine, serine, cysteine, threonine, methionine, phenylalanine, tyrosine, tryptophan, aspartic acid, glutamic acid, asparagine, glutamine, histidine, lysine, arginine and proline) in, 7 seed amino acid (valines are arranged, leucine, isoleucine, glutamine, methionine, phenylalanine and tyrosine) be essential, 5 kinds of nucleotides (cytidylic acids, uridylate, adenylic acid, guanylic acid, inosinic acid) essentially adds wherein at least a.
The present invention is exactly by adding an amount of amino acid and nucleotides in the cow's milk, removed the restricted factor of Lactobacillus plantarum at the Ruzhong growth and breeding, make Lactobacillus plantarum can be in cow's milk can fermentation and acid, and improve active plant lactobacillus content.
Specifically:
One, based on the fermented type sour milk beverage (abbreviation beverage) of Lactobacillus plantarum
The component of beverage, it is by mass percentage:
Acidified milk base-material 30～60%,
Sweet substance 0.1～12%,
Thickener 0.3～0.5%,
Flavoring essence 0.01～0.1%,
Purify waste water 30～69%;
Described acidified milk base-material is by mass percentage:
Cow's milk 99.2～99.95%,
Amino acid 0.035～0.7%,
Nucleotides 0.01～0.1%,
Leavening 1.0 * 10
6～1.0 * 10
7CFU/mL;
The mass percent sum of above-mentioned each component is 100%;
Described amino acid is the mixture of seven kinds of valines, leucine, isoleucine, glutamine, methionine, phenylalanine and tyrosine;
Described nucleotides is one or more in five kinds of nucleotides cytidylic acids, uridylate, adenylic acid, guanylic acid, the inosinic acid;
Described leavening is one or more in Lactobacillus plantarum or Lactobacillus plantarum and streptococcus thermophilus, Lactobacillus casei and the Lactococcus lactis, and its inoculum concentration preferably is 1.0 * 10
6～1.0 * 10
7CFU/mL;
Described sweet substance is one or more in seven kinds of white granulated sugar, HFCS, fructose, xylitol, Sucralose (Sucralose), Aspartame and the acesulfame potassiums etc.
The working mechanism of this beverage:
In cow's milk, add an amount of limiting amino acid and nucleotides, fermentation condition is optimized, removed the restricted factor of Lactobacillus plantarum in the Ruzhong fermentation.
Two, the preparation method of this beverage
The preparation method of this beverage is the conventional preparation method of this area fermented type sour milk beverage, may further comprise the steps:
1. base-material preparation
Add nucleotides and amino acid in 40～50 ℃ cow's milk (raw milk), circulation stirs, and 95～97 ℃ of insulation sterilization 90～120min are cooled to 37～42 ℃, get the base-material feed liquid;
2. base-material fermentation
Add Lactobacillus plantarum in the base-material feed liquid, 37～42 ℃ of fermentations get the acidified milk base-material to certain titratable acidity: 150～180oT;
3. sugar fluid configuration and sterilization
White granulated sugar or other sweet substance and stabilizing agent be dissolved in purify waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to below 10 ℃ standby;
4. beverage preparation
Acidified milk base-material and sterilization cooling back liquid glucose are mixed, add flavoring essence, behind 20～30 ℃, 16～25MPa homogeneous, cool off by the cooling plate, can and refrigeration namely get this beverage product.
This beverage product is milky or the yellowish-brown of uniformity, and clean taste, sour and sweet palatability have the distinctive ferment local-flavor of Lactobacillus plantarum, have allowed a spot of precipitation, no lamination.
Compared with prior art, the present invention has the following advantages and good effect:
1. solved the restricted factor of Lactobacillus plantarum at the Ruzhong growth and breeding
The invention solves Lactobacillus plantarum in the Ruzhong production technology difficult problem of growth and breeding hardly, the extremely difficult Lactobacillus plantarum of using in the traditional zymotic dairy products is incorporated in this bread and cheese of fermented dairy product, what make Lactobacillus plantarum answers the extensive prospect of apparatus;
2. product taste flavor
Lactobacillus plantarum sour milk beverage sour and sweet palatability, unique flavor, nutritious are liked by consumers in general deeply;
3. it is good that benefit is given birth to function
Lactobacillus plantarum content is higher in this beverage because Lactobacillus plantarum can tolerate digestion, in the field planting of human body intestines and stomach, and tool is regulated the human body intestinal canal flora balance, is strengthened benefits such as body immunity, norcholesterol and give birth to function.
The specific embodiment
Describe in detail below in conjunction with embodiment:
Protection scope of the present invention is not limited by specific embodiment, and only as the single example of illustrating each side of the present invention, protection scope of the present invention also comprises component and the method for functional equivalent to described embodiment.
Among the following embodiment, raw material and source thereof:
1, skimmed milk: raw milk centrifugal degreasing or skimmed milk powder make by 12～15% reduction, and wherein raw milk derives from Wuhan bright dairy products Co., Ltd, and skimmed milk powder derives from New Zealand dairy company Fonterra;
2, Lactobacillus plantarum ST-III leavening: freeze drying concentrates the bacterium powder, contains independent Lactobacillus plantarum ST-III, for the patented strain of bright dairy industry company, hereinafter to be referred as the ST-III;
3, 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;
4, streptococcus thermophilus BODY3 leavening: freeze drying concentrates the bacterium powder, contains independent streptococcus thermophilus, derives from Dan Mai Ke ﹒ Hansen Corp., hereinafter to be referred as BODY3;
5, streptococcus thermophilus TA45 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 TA45;
6,
L.caseiThe LC2W leavening: freeze drying concentrates the bacterium powder, contains independent Lactobacillus casei, for the patented strain of Shanghai Bright Dairy ﹠ Food Co., Ltd.'s screening, hereinafter to be referred as LC2W;
7, Lactococcus lactis LL leavening: freeze drying concentrates the bacterium powder, contains independent Lactococcus lactis, derives from Dan Mai Ke ﹒ Hansen Corp., hereinafter to be referred as LL;
8, white granulated sugar: derive from Guangxi guest prosperous sugar industry Co., Ltd forever;
9, HFCS: fructose content 42%, the HFCS of total solids content 71% derives from the good precious sugar industry Co., Ltd in Wuhan or Jia Ji food company;
10, xylitol: derive from Danisco A/S BJ Rep Office;
11, Aspartame, acesulfame potassium, Sucralose, fructose: derive from the prompt clever trading company in Shanghai;
10, valine, leucine, isoleucine, glutamine, methionine, phenylalanine, tyrosine (food-grade nutrition fortifier): Wuxi Jinghai Amino Acid Co., Ltd.;
12, cytidylic acid, uridylate, adenylic acid, guanylic acid, inosinic acid (food-grade nutrition fortifier): Nanjing is with triumphant million industry Bioisystech Co., Ltd;
13, thickener: pectin derives from Jia Ji food company, and soybean polyoses derives from the rich food company of Fujian flavor;
13, flavoring essence: formed by the natural perfume material that meets GB2760, natural equivalent spices, artificial perfume; model is the sour milk essence of HBS659; derive from Shanghai Warburg Peacock Flavors ﹠ Fragrances Co., Ltd, model is the sour milk essence of APG-23, derives from Shanghai and likes general essence and flavoring agent Co., Ltd.
Embodiment 1
Lactobacillus plantarum sour milk beverage formula for a product: acidified milk base-material 40%, HFCS 10%, pectin 0.5%, HBS659 sour milk essence 0.1%, purify waste water 49.4%; Wherein acidified milk base-material formula for a product is skimmed milk (fat 0.03%, protein 3.1%) 99.2%, valine 0.1%, leucine 0.1%, isoleucine 0.1%, glutamine 0.1%, methionine 0.1%, phenylalanine 0.1%, tyrosine 0.1%, guanylic acid 0.05%, adenylic acid 0.05%, Lactobacillus plantarum ST-III inoculum concentration 1.0 * 10
7CFU/mL.
The preparation method: add nucleotides, amino acid in 40～50 ℃ skimmed milk, after circulation stirred, 95 ℃ of insulation sterilization 120min were cooled to 37 ℃; Press Lactobacillus plantarum ST-III inoculum concentration 1.0 * 10
7CFU/mL adds fermented bacterium in sterilization cooling feed liquid, 37 ℃ ferment to titratable acidity 150oT; HFCS, pectin is dissolved in purifies waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to below 10 ℃ standby; The acidified milk base-material that ferments is mixed with sterilization cooling back liquid glucose, add sour milk essence, behind 25 ℃, 20MPa homogeneous, cool off by the cooling plate, can and refrigeration get Lactobacillus plantarum sour milk beverage product.
The fermentation time of acidified milk base-material is 68 hours, and product is the yellowish-brown of uniformity, and clean taste, sour and sweet palatability have the distinctive ferment local-flavor of Lactobacillus plantarum, no obvious sediment, no lamination, Lactobacillus plantarum content about 5.3 * 10
8CFU/g, under 2～10 ℃ of refrigerated conditions 15 days, Lactobacillus plantarum content about 1.9 * 10
8CFU/g.
Embodiment 2
Lactobacillus plantarum sour milk beverage formula for a product: acidified milk base-material 30%, white granulated sugar 12%, pectin 0.3%, HBS659 sour milk essence 0.05%, purify waste water 57.65%; Wherein acidified milk base-material formula for a product is skimmed milk 99.55%, valine 0.05%, leucine 0.05%, isoleucine 0.05%, glutamine 0.05%, methionine 0.05%, phenylalanine 0.05%, tyrosine 0.05%, adenylic acid 0.1%, Lactobacillus plantarum ST-III inoculum concentration 5.0 * 10
5CFU/mL, Lactobacillus casei LC2W inoculum concentration 5.0 * 10
5CFU/mL.
The preparation method: add nucleotides, amino acid in 40～50 ℃ skimmed milk, after circulation stirred, 97 ℃ of insulation sterilization 90min were cooled to 37 ℃; Press Lactobacillus plantarum ST-III, Lactobacillus casei LC2W inoculum concentration 2.0 * 10
6CFU/mL adds fermented bacterium in sterilization cooling feed liquid, 37 ℃ ferment to titratable acidity 180oT; White granulated sugar, pectin is dissolved in purifies waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to below 10 ℃ standby; The acidified milk base-material that ferments is mixed with sterilization cooling back liquid glucose, add sour milk essence, behind 25 ℃, 20MPa homogeneous, cool off by the cooling plate, can and refrigeration get Lactobacillus plantarum sour milk beverage product.
The fermentation time of acidified milk base-material is 72 hours, and product is the yellowish-brown of uniformity, and clean taste, sour and sweet palatability have the distinctive ferment local-flavor of Lactobacillus plantarum, no obvious sediment, no lamination, Lactobacillus plantarum content about 4.5 * 10
8CFU/g, under 2～10 ℃ of refrigerated conditions 15 days, Lactobacillus plantarum content about 1.1 * 10
8CFU/g.
Embodiment 3
Lactobacillus plantarum sour milk beverage formula for a product: acidified milk base-material 50%, Sucralose 0.1%, soybean polyoses 0.5%, APG-23 sour milk essence 0.01%, purify waste water 49.39%; Wherein acidified milk base-material formula for a product is skimmed milk 99.55%, valine 0.05%, leucine 0.05%, isoleucine 0.05%, glutamine 0.05%, methionine 0.05%, phenylalanine 0.05%, tyrosine 0.05%, cytidylic acid 0.04%, uridylate 0.03%, inosinic acid 0.03%, Lactobacillus plantarum LP-115 inoculum concentration 5.0 * 10
6CFU/mL, Lactobacillus casei LC2W inoculum concentration 1.0 * 10
6CFU/mL, Lactococcus lactis LL inoculum concentration 1.0 * 10
6CFU/mL.
The preparation method: add nucleotides, amino acid in 40～50 ℃ skimmed milk, after circulation stirred, 96 ℃ of insulation sterilization 90min were cooled to 39 ℃; Insert Lactobacillus plantarum LP-115, fermented bacteriums such as Lactobacillus casei LC2W, Lactococcus lactis LL, 39 ℃ ferment to titratable acidity 160oT; Sucralose, soybean polyoses be dissolved in purify waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to below 10 ℃ standby; The acidified milk base-material that ferments is mixed with sterilization cooling back liquid glucose, add sour milk essence, behind 25 ℃, 16MPa homogeneous, cool off by the cooling plate, can and refrigeration get Lactobacillus plantarum sour milk beverage product.
The fermentation time of acidified milk base-material is 65 hours, and product is the yellowish-brown of uniformity, and clean taste, sour and sweet palatability have the distinctive ferment local-flavor of Lactobacillus plantarum, no obvious sediment, no lamination, Lactobacillus plantarum content about 8.1 * 10
8CFU/g, under 2～10 ℃ of refrigerated conditions 15 days, Lactobacillus plantarum content about 3.4 * 10
8CFU/g.
Embodiment 4
Lactobacillus plantarum sour milk beverage formula for a product: acidified milk base-material 60%, xylitol 6%, fructose 3%, Aspartame 0.1%, acesulfame potassium 0.1%, soybean polyoses 0.3%, APG-23 sour milk essence 0.02%, purify waste water 30.48%; Wherein acidified milk base-material formula for a product be skimmed milk 99.955%, valine 0.005%, leucine 0.005%, isoleucine 0.005%, glutamine 0.005%, methionine 0.005%, phenylalanine 0.005%, tyrosine 0.005%,, adenylic acid 0.01%, Lactobacillus plantarum LP-115 inoculum concentration 8.0 * 10
6CFU/mL, streptococcus thermophilus TA45 inoculum concentration 1.0 * 10
6CFU/mL, streptococcus thermophilus Body3 inoculum concentration 1.0 * 10
6CFU/mL.
The preparation method: add nucleotides, amino acid in 40～50 ℃ skimmed milk, after circulation stirred, 95 ℃ of insulation sterilization 90min were cooled to 42 ℃; Insert Lactobacillus plantarum LP-115, streptococcus thermophilus TA45 streptococcus thermophilus Body3,42 ℃ ferment to titratable acidity 170oT; Xylitol, fructose, Aspartame, acesulfame potassium, soybean polyoses be dissolved in purify waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to below 10 ℃ standby; The acidified milk base-material that ferments is mixed with sterilization cooling back liquid glucose, add sour milk essence, behind 25 ℃, 25MPa homogeneous, cool off by the cooling plate, can and refrigeration get Lactobacillus plantarum sour milk beverage product.
The fermentation time of acidified milk base-material is 54 hours, and product is the yellowish-brown of uniformity, and clean taste, sour and sweet palatability have the distinctive ferment local-flavor of Lactobacillus plantarum, no obvious sediment, no lamination, Lactobacillus plantarum content about 5.7 * 10
8CFU/g, under 2～10 ℃ of refrigerated conditions 15 days, Lactobacillus plantarum content about 1.6 * 10
8CFU/g.
Claims (2)
1. fermented type sour milk beverage based on Lactobacillus plantarum is characterized in that:
The component of beverage is by mass percentage:
Acidified milk base-material 30～60%,
Sweet substance 0.1～12%,
Thickener 0.3～0.5%,
Flavoring essence 0.01～0.1%,
Purify waste water 30～69%,
The mass percent sum of above-mentioned each component is 100%;
Described acidified milk base-material is by mass percentage:
Cow's milk 99.2～99.95%,
Amino acid 0.035～0.7%,
Nucleotides 0.01～0.1%,
Leavening 1.0 * 10
6～1.0 * 10
7CFU/mL,
The mass percent sum of above-mentioned each component is 100%;
Described amino acid is the mixture of seven kinds of valines, leucine, isoleucine, glutamine, methionine, phenylalanine and tyrosine;
Described nucleotides is one or more in five kinds of nucleotides cytidylic acids, uridylate, adenylic acid, guanylic acid, the inosinic acid;
Described leavening is one or more in Lactobacillus plantarum or Lactobacillus plantarum and streptococcus thermophilus, Lactobacillus casei and the Lactococcus lactis, and its inoculum concentration preferably is 1.0 * 106～1.0 * 107 CFU/mL;
Described sweet substance is one or more in seven kinds of white granulated sugar, HFCS, fructose, xylitol, Sucralose, Aspartame and the acesulfame potassiums.
2. by the preparation method of the described a kind of fermented type sour milk beverage based on Lactobacillus plantarum of claim 1, it is characterized in that may further comprise the steps:
1. base-material preparation
Add nucleotides and amino acid in 40～50 ℃ cow's milk, circulation stirs, and 95～97 ℃ of insulation sterilization 90～120min are cooled to 37～42 ℃, get the base-material feed liquid;
2. base-material fermentation
Add Lactobacillus plantarum in the base-material feed liquid, 37～42 ℃ of fermentations get the acidified milk base-material to certain titratable acidity: 150～180oT;
3. sugar fluid configuration and sterilization
White granulated sugar or other sweet substance and stabilizing agent be dissolved in purify waste water, after the sterilization in 95 ℃, 5 minutes, be cooled to below 10 ℃ standby;
4. beverage preparation
Acidified milk base-material and sterilization cooling back liquid glucose are mixed, add flavoring essence, behind 20～30 ℃, 16～25MPa homogeneous, cool off by the cooling plate, can and refrigeration namely get this beverage product.
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Application publication date: 20130807 |