CN103371224A - Method for preparing living lactic acid bacteria yoghourt and living lactic acid bacteria yoghourt prepared by employing method - Google Patents
Method for preparing living lactic acid bacteria yoghourt and living lactic acid bacteria yoghourt prepared by employing method Download PDFInfo
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Abstract
The invention provides a method for preparing living lactic acid bacteria yoghourt. The preparation method comprises the following step of: directly inoculating fermentation materials by employing a living lactic acid bacteria strain mixture of lactobacillus bulgaricus, streptococcus thermophilus and lactococcus lactis subsp lactis. The invention also provides living lactic acid bacteria yoghourt prepared by employing the preparation method. The living lactic acid bacteria yoghourt prepared by the provided method is unique in aroma, sour, sweet and tasty in mouthfeel, just melts in the mouth and has high nutritive value and effects.
Description
Technical field
The present invention relates to the dairy products preparation field, particularly, the present invention relates to a kind of method that adopts viable bacteria to prepare viable bacteria sour milk.
Background technology
Sour milk (claiming again yogurt) is a kind of of dairy products, is take fresh whole milk as raw material, the dairy products of making through lactobacillus-fermented.Sour milk is formed by the plain chocolate fermentation, except the whole nutritional labelings that kept fresh milk, fermentation strain also can produce beneficial bacteria of intestinal tract and the necessary multivitamin of human nutrition of the life and health that is beneficial to man during the fermentation, such as vitamin B1, vitamin B2, vitamin B6, cobalamin etc.
In general, sour milk has following effect: promote gastric secretion, improve appetite, strengthen digestion; Can reduce the generation of some carcinogen, protective effect on cancer risk is arranged; Safeguard the gut flora ecological balance, form biological barrier, suppress harmful bacteria to the invasion of enteron aisle; Suppress the breeding of spoilage organisms in the enteron aisle, and weaken the toxin that spoilage organisms produces in enteron aisle; Reduce cholesterol; Promote intestines peristalsis by producing a large amount of SCFAs, and the thalline raised growth changes osmotic pressure and prevents constipation; Produce the material that some strengthen immunologic function, can improve human immunity, prevent disease.
The bacterial classification that the character such as the mouthfeel of sour milk products, absorbability and above-mentioned concrete effect adopt during with fermentation is relevant with the fermentation concrete grammar.At present, according to the regulation of China's " probio class health food is evaluated regulation (trying) ", China's sour milk prepares in the industry and mainly to adopt following bacterial strain for the preparation of sour milk: bifidobacterium bifidum, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, bifidobacterium adolescentis, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus casei cheese subspecies, streptococcus thermophilus, lactobacillus reuteri etc.It is poisonous or the report of side effect arranged to human body to there is no at present above-mentioned bacterial strains.These bacterial classifications are used alone or in combination, and have produced taste and effect changeable various sour milks and similar articles.Aspect sour milk preparation technology, the present main operation that comprises can storage after raw milk preheating, homogeneous, sterilization, cooling, inoculation, fermentation, the cooling etc. that adopts.Wherein at inoculation step, adopt the powder bacterial classification mixture of powder bacterial classification or multiple bacterial classification more, directly be inoculated in the raw milk that to ferment.
Find, adopt powder bacterial classification or mixed-powder bacterial classification to have certain defective.The activity of powder bacterial classification can't in time be verified before production, and it is directly used in processing, causes the condition of production to be subjected to the considerable influence of bacterial activity.And, adopt the fermentation time of powder bacterial classification or mixed-powder bacterial classification long, it is comparatively serious that whey such as separates out at the phenomenon.In addition, use for a long time same powder bacterial classification, the risk that produces bacteriophage also improves.
On the other hand, the bacterial classification that adopts of sour milk preparation also awaits further exploitation.Bacterial classification viscosity on mouthfeel of at present this area use is too high, and whole salubrious degree not; Not characteristic fragrance on the local flavor; Tender degree is inadequate.These aspects all need further improvement.
Therefore, for present Yoghourt Production present situation present situation, need to provide sour milk preparation technology new, simple to operate, mouthfeel is better to produce, the abundanter sour milk of nutrition.
Summary of the invention
Weak point based on existing sour milk preparation technology and products thereof, the purpose of this invention is to provide a kind of novel method for preparing sour milk, described method adopts the mixed live strain that raw milk is fermented, thereby produces the sour milk that mouthfeel better, more can satisfy consumer demand.Another object of the present invention provides the sour milk that adopts the method preparation.
Purpose of the present invention provides following technical proposals to realize:
On the one hand, the invention provides a kind of preparation method of viable bacteria sour milk, described preparation method comprises: the direct inoculation fermentation material of live strain mixture that adopts lactobacillus bulgaricus, streptococcus thermophilus and Lactococcus lactis subsp. lactis.
Particularly, described preparation method comprises the steps:
(1) preparation mother culture:
Be that the defatted milk of 11 % by weight～12 % by weight is through 115 ℃ of insulations sterilization in 15 minutes with non-fat solid content, then be cooled to 42 ℃, the ratio that accounts for the weight 2.5～3.0% of defatted milk in the weight of live strain mixture is directly inoculated, and described live strain mixture comprises that individual plant strain number ratio is 1: 1: 0.5 lactobacillus bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus), streptococcus thermophilus (Streptococcus thermophilus) and Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis).Be cultured to pH 4.3～4.4 at 42 ℃, then store for future use at 2～6 ℃;
(2) preparation work leavening:
Fresh milk is cooled to 42 ℃ through 95 ± 1 ℃ of insulations after the sterilization in 5 minutes, then by 2.5 % by weight～3.0 % by weight to the mother culture that wherein adds step (1) preparation, be cultured to pH4.3～4.4 at 41～43 ℃, then store for future use at 2～6 ℃;
(3) preparation fermentation materials:
Fresh milk is high-pressure homogeneous through 15～20MPa, after 95 ± 1 ℃ of insulations sterilization in 5 minutes, be cooled to 41～43 ℃; Randomly, at fresh milk before 15～20MPa is high-pressure homogeneous, to the white granulated sugar that wherein adds 6% weight;
(4) inoculation and can:
The ratio that accounts for the weight 2～4% of fermentation materials in the weight of working stock culture is inoculated in the fermentation materials of step (3) preparation with the working stock culture of step (2) preparation, after the inoculation 38 ℃ of rapid cans;
(5) fermentation:
It is 95～100 ° of T that step (4) product-filled is cultured to acidity at 41～43 ℃, then 2～6 ℃ of storages.
Wherein, for keeping spawn activity, the lactobacillus bulgaricus, streptococcus thermophilus and the Lactococcus lactis subsp. lactis that adopt in the described step (1) need to bring back to life 1 time every month.
Preferably, adopt following step that lactobacillus bulgaricus is brought back to life:
Be that the defatted milk of 11 % by weight～12 % by weight is through 115 ℃ of insulations sterilization in 15 minutes with non-fat solid content, then be cooled to 42 ℃, account for the ratio inoculation lactobacillus bulgaricus of the weight 2.5～3.0% of defatted milk in the weight of bacterial classification, be cultured to pH 4.4 at 42 ℃, then store for future use at 2～6 ℃.
Preferably, adopt following step that streptococcus thermophilus is brought back to life:
Be that the defatted milk of 11 % by weight～12 % by weight is through 115 ℃ of insulations sterilization in 15 minutes with non-fat solid content, then be cooled to 42 ℃, account for the ratio inoculation streptococcus thermophilus of the weight 2.5～3.0% of defatted milk in the weight of bacterial classification, be cultured to pH 4.4 at 42 ℃, then store for future use at 2～6 ℃.
Preferably, adopt following step that Lactococcus lactis subsp. lactis is brought back to life:
Be that the defatted milk of 11 % by weight～12 % by weight is through 115 ℃ of insulations sterilization in 15 minutes with non-fat solid content, then be cooled to 32 ℃, account for the ratio inoculating lactic acid galactococcus lactic acid subspecies of the weight 2.5～3.0% of defatted milk in the weight of bacterial classification, be cultured to pH 4.4 at 32 ℃, then store for future use at 2～6 ℃.
On the other hand, the present invention also provides the sour milk that adopts the said method preparation.
To sum up, the invention provides a kind of novel method for preparing sour milk and the sour milk of preparation.Compared with prior art, method of the present invention has the following advantages:
At first, the present invention adopts powder bacterial strain that live strain replaces adopting in the existing technique as working stock culture, and ferments after fermentation materials mixes.Adopt live strain to have overcome and adopt the powder bacterial strain to cause defectives such as to verify bacterial strain is active, fermentation time is long, whey is separated out, Pollution of Phage in the existing technique.
Secondly, lactobacillus bulgaricus and the streptococcus thermophiluses of adopting among the existing sour milk preparation technology more, the present invention has also adopted Lactococcus lactis subsp. lactis except these two kinds of bacterial strains.This 3 kinds of bacterial strains combination can form symbiosis during the fermentation, increases viable count in the sour milk, improves the stability of viable bacteria, thereby is bringing into play maximum effect through eating after entering human body.Experiment showed, the employing hybrid bacterial strain, can in the identical situation of viable count, shorten fermentation time, greatly improve the quality of products and stability.
Again, the bacterial classification mixture that adopts lactobacillus bulgaricus, streptococcus thermophilus and Lactococcus lactis subsp. lactis to mix with special ratios among the preparation technology of the present invention.Experimental results show that, mix this 3 kinds of bacterial strains with 1: 1: 0.5 ratio, and prepare successively mother culture, working stock culture and inoculation fermentation material with the special ratios of inoculum concentration, can obtain the technique effects such as viable count in the sour milk, viable bacteria stability, the maximum performance of effect; And fermentation time is normal, and structural state is good, and the mouthfeel optimum.
And the sour milk products fragrance that the present invention prepares is unique, and sweet mouthfeel is tasty and refreshing, just melt in the mouth, and not high unlike other sour milk (for example existing conventional sour milk that adds stabilizing agent) acidity, mouthfeel is bored with and is glued, and is not tasty and refreshing.
The specific embodiment
Referring to specific embodiment the present invention is described.It will be appreciated by those skilled in the art that these embodiment only are used for explanation the present invention, the scope that it does not limit the present invention in any way.
Experimental technique among the following embodiment if no special instructions, is conventional method.Used raw material, reagent material etc. if no special instructions, are commercially available purchase product among the following embodiment.Wherein, before using, fresh milk (being raw material milk) detects and standardization:
Detecting step is: 79 ° of alcohol protein stabilizations, and acidity≤17 ° T, it is normal to boil sense organ; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤6 ℃.
Standardized step is: milk temperature (45-50 ℃) and circulation timei (15 minutes), fat, albumen and non-fat solid must reach the requirement of regulation after the standardization fatty 〉=3.1%, albumen 〉=2.9%, non-fat solid 〉=8.1%.
Embodiment 1 adopts the inventive method to prepare sour milk
(1) preparation mother culture:
Be that the defatted milk of 11 % by weight is through 115 ℃ of insulations sterilization in 15 minutes with non-fat solid content, then be cooled to 42 ℃, the ratio that accounts for the weight 2.5% of defatted milk in the weight of live strain mixture is directly inoculated, and described live strain mixture comprises that individual plant strain number ratio is 1: 1: 0.5 lactobacillus bulgaricus, streptococcus thermophilus and Lactococcus lactis subsp. lactis.Be cultured to pH 4.3 at 42 ℃, then store for future use at 2 ℃;
(2) preparation work leavening:
Fresh milk is cooled to 42 ℃ through 95 ± 1 ℃ of insulations after the sterilization in 5 minutes, then by 2.5 % by weight to the mother culture that wherein adds step (1) preparation, be cultured to pH 4.3 at 41 ℃, then store for future use at 2 ℃;
(3) preparation fermentation materials:
Get the 1000kg fresh milk, then high-pressure homogeneous through 15MPa to the white granulated sugar that wherein adds 6% weight, after 95 ± 1 ℃ of insulations sterilization in 5 minutes, be cooled to 41 ℃;
(4) inoculation and can:
The ratio that accounts for the weight 2% of fermentation materials in the weight of working stock culture is inoculated in the fermentation materials of step (3) preparation with the working stock culture of step (2) preparation, after the inoculation 38 ℃ of rapid cans;
(5) fermentation:
It is 95 ° of T that step (4) product-filled is cultured to acidity at 41 ℃, then 2 ℃ of storages.
Embodiment 2 adopts the inventive method to prepare sour milk
(1) preparation mother culture:
Be that the defatted milk of 12 % by weight is through 115 ℃ of insulations sterilization in 15 minutes with non-fat solid content, then be cooled to 42 ℃, the ratio that accounts for the weight 3.0% of defatted milk in the weight of live strain mixture is directly inoculated, and described live strain mixture comprises that individual plant strain number ratio is 1: 1: 0.5 lactobacillus bulgaricus, streptococcus thermophilus and Lactococcus lactis subsp. lactis.Be cultured to pH 4.4 at 42 ℃, then store for future use at 2～6 ℃;
(2) preparation work leavening:
Fresh milk is cooled to 42 ℃ through 95 ± 1 ℃ of insulations after the sterilization in 5 minutes, then by 3.0 % by weight to the mother culture that wherein adds step (1) preparation, be cultured to pH 4.4 at 43 ℃, then store for future use at 6 ℃;
(3) preparation fermentation materials:
Get the 1000kg fresh milk, high-pressure homogeneous through 20MPa to the white granulated sugar that wherein adds 6% weight, after 95 ± 1 ℃ of insulations sterilization in 5 minutes, be cooled to 43 ℃;
(4) inoculation and can:
The ratio that accounts for the weight 3% of fermentation materials in the weight of working stock culture is inoculated in the fermentation materials of step (3) preparation with the working stock culture of step (2) preparation, after the inoculation 38 ℃ of rapid cans;
(5) fermentation:
It is 100 ° of T that step (4) product-filled is cultured to acidity at 42 ℃, then 6 ℃ of storages.
Embodiment 3 adopts the inventive method to prepare sour milk
(1) preparation mother culture:
Be that the defatted milk of 11.8 % by weight is through 115 ℃ of insulations sterilization in 15 minutes with non-fat solid content, then be cooled to 42 ℃, the ratio that accounts for the weight 2.8% of defatted milk in the weight of live strain mixture is directly inoculated, and described live strain mixture comprises that individual plant strain number ratio is 1: 1: 0.5 lactobacillus bulgaricus, streptococcus thermophilus and Lactococcus lactis subsp. lactis.Be cultured to pH 4.4 at 42 ℃, then store for future use at 2～6 ℃;
(2) preparation work leavening:
Fresh milk is cooled to 42 ℃ through 95 ± 1 ℃ of insulations after the sterilization in 5 minutes, then by 2.8 % by weight to the mother culture that wherein adds step (1) preparation, be cultured to pH 4.4 at 42 ℃, then store for future use at 5 ℃;
(3) preparation fermentation materials:
Get the 1000kg fresh milk, high-pressure homogeneous through 20MPa to the white granulated sugar that wherein adds 6% weight, after 95 ± 1 ℃ of insulations sterilization in 5 minutes, be cooled to 42 ℃;
(4) inoculation and can:
The ratio that accounts for the weight 4% of fermentation materials in the weight of working stock culture is inoculated in the fermentation materials of step (3) preparation with the working stock culture of step (2) preparation, after the inoculation 38 ℃ of rapid cans;
(5) fermentation:
It is 98 ° of T that step (4) product-filled is cultured to acidity at 43 ℃, then 4 ℃ of storages.
The resurrection of embodiment 4 work bacterial strains
Adopt following step that lactobacillus bulgaricus is brought back to life:
Be that the defatted milk of 11 % by weight is through 115 ℃ of insulations sterilization in 15 minutes with non-fat solid content, then be cooled to 42 ℃, account for the ratio inoculation lactobacillus bulgaricus of the weight 2.5% of defatted milk in the weight of bacterial classification, be cultured to pH 4.4 at 42 ℃, then store for future use at 2～6 ℃.
Adopt following step that streptococcus thermophilus is brought back to life:
Be that the defatted milk of 11 % by weight is through 115 ℃ of insulations sterilization in 15 minutes with non-fat solid content, then be cooled to 42 ℃, account for the ratio inoculation streptococcus thermophilus of the weight 2.5% of defatted milk in the weight of bacterial classification, be cultured to pH 4.4 at 42 ℃, then store for future use at 2～6 ℃.
Adopt following step that Lactococcus lactis subsp. lactis is brought back to life:
Be that the defatted milk of 11 % by weight is through 115 ℃ of insulations sterilization in 15 minutes with non-fat solid content, then be cooled to 32 ℃, account for the ratio inoculating lactic acid galactococcus lactic acid subspecies of the weight 2.5% of defatted milk in the weight of bacterial classification, be cultured to pH 4.4 at 32 ℃, then store for future use at 2～6 ℃.
The effect of embodiment 5 single bacterial strains and hybrid bacterial strain fermentation relatively
Adopt the method for embodiment 1, the mixture of the lactobacillus bulgaricus that ferments respectively, streptococcus thermophilus, Lactococcus lactis subsp. lactis and these three kinds of bacterial strains, wherein in 4 experimental group all with 2.5% preparation work leavening, with 3% inoculation fermentation material.The results are shown in following table 1.
Table 1
| Strain name | Fermentation time | Viable count |
| Streptococcus thermophilus | 4～5 hours | 1×10 6Individual |
| Lactobacillus bulgaricus | 4～5 hours | 1×10 6Individual |
| Lactococcus lactis | 7～8 hours | 1×10 6Individual |
| 1: 1: 0.5 mixed bacterium | 4～4.5 hours | 1×10 6Individual |
In the test, solidify at structural state, slightly fermentation is separated out, finished when titratable acidity reaches 100 ° of T to whey.From upper table as seen, when fermenting separately, the fermentation time of Lactococcus lactis is relatively long, and the fermentation time of mixed bacterium then shortens comparatively significantly; And viable count is identical, has therefore greatly improved product quality and stability.
The embodiment 6 in varing proportions effect of hybrid bacterial strain compares
Mix in varing proportions lactobacillus bulgaricus, streptococcus thermophilus, Lactococcus lactis subsp. lactis and make the live strain mixture, adopt the method fermentation preparation sour milk of embodiment 1.Through sense organ checking ferment effect, the results are shown in following table 2.
Table 2
From upper table 2 reach a conclusion into, 1: 1: 0.5 fermentation time is normal, structural state is good, and the mouthfeel optimum.Be different from this inoculum concentration, the fermentation time of product shortens, and whey is separated out seriously in the sweat, affects structural state and the mouthfeel of product.Acidifying is serious behind the product, and stability weakens.
The sour milk of embodiment 7 the present invention preparation and the comparison of existing sour milk
The commercially available sour milk of sour milk of the present invention and existing market is compared, the results are shown in following table 3.Wherein 1# is for adding the sample that edible gelatin makes in the sour milk sample of the present invention's preparation, and 2# is market fermented yoghourt sample of the same type, the yoghurt bacterium sample of 3# the present invention preparation.In addition, in " sense organ " one, adopt marking system, full marks are 10 minutes, and mark is higher, and effect is better.
Table 3
From upper table 3 data as seen, under the low prerequisite of sour milk (3#) the ratio of viscosities colleague product of the present invention's preparation, can also guarantee its stability.Viscosity is low, and mouthfeel is naturally salubrious, without sticking mouthful.Therefore, compare existing product, adopt sour milk suitable viscosity on mouthfeel of the present invention's preparation, whole salubrious degree is good, has unique fragrance and sufficient tender degree.
More than specific description of embodiments of the present invention does not limit the present invention, those skilled in the art can make according to the present invention various changes or distortion, only otherwise break away from spirit of the present invention, all should belong to the scope of claims of the present invention.
Claims (7)
1. the preparation method of a viable bacteria sour milk is characterized in that, described preparation method comprises:
Adopt the direct inoculation fermentation material of live strain mixture of lactobacillus bulgaricus, streptococcus thermophilus and Lactococcus lactis subsp. lactis.
2. preparation method according to claim 1 is characterized in that, described preparation method comprises the steps:
(1) preparation mother culture:
Be that the defatted milk of 11 % by weight～12 % by weight is through 115 ℃ of insulations sterilization in 15 minutes with non-fat solid content, then be cooled to 42 ℃, the ratio that accounts for the weight 2.5～3.0% of defatted milk in the weight of live strain mixture is directly inoculated, described live strain mixture comprises that individual plant strain number ratio is 1: 1: 0.5 lactobacillus bulgaricus, streptococcus thermophilus and Lactococcus lactis subsp. lactis, be cultured to pH4.3～4.4 at 42 ℃, then store for future use at 2～6 ℃;
(2) preparation work leavening:
Fresh milk is cooled to 42 ℃ through 95 ± 1 ℃ of insulations after the sterilization in 5 minutes, then by 2.5 % by weight～～3.0 % by weight to the mother culture that wherein adds step (1) preparation, be cultured to pH4.3～4.4 at 41～43 ℃, then store for future use at 2～6 ℃;
(3) preparation fermentation materials:
Fresh milk is high-pressure homogeneous through 15～20MPa, after 95 ± 1 ℃ of insulations sterilization in 5 minutes, be cooled to 41～43 ℃; Randomly, at fresh milk before 15～20MPa is high-pressure homogeneous, to the white granulated sugar that wherein adds 6 % by weight;
(4) inoculation and can:
The ratio that accounts for the weight 2～4% of fermentation materials in the weight of working stock culture is inoculated in the fermentation materials of step (3) preparation with the working stock culture of step (2) preparation, after the inoculation 38 ℃ of rapid cans;
(5) fermentation:
It is 95～100 ° of T that step (4) product-filled is cultured to acidity at 41～43 ℃, then 2～6 ℃ of storages.
3. preparation method according to claim 1 and 2 is characterized in that, the lactobacillus bulgaricus, streptococcus thermophilus and the Lactococcus lactis subsp. lactis that adopt in the described step (1) bring back to life 1 time every month, to keep spawn activity.
4. preparation method according to claim 3 is characterized in that, adopts following step that lactobacillus bulgaricus is brought back to life:
Be that the defatted milk of 11 % by weight～12 % by weight is through 115 ℃ of insulations sterilization in 15 minutes with non-fat solid content, then be cooled to 42 ℃, account for the ratio inoculation lactobacillus bulgaricus of the weight 2.5～3.0% of defatted milk in the weight of bacterial classification, be cultured to pH 4.4 at 42 ℃, then store for future use at 2～6 ℃.
5. preparation method according to claim 3 is characterized in that, adopts following step that streptococcus thermophilus is brought back to life:
Be that the defatted milk of 11 % by weight～12 % by weight is through 115 ℃ of insulations sterilization in 15 minutes with non-fat solid content, then be cooled to 42 ℃, account for the ratio inoculation streptococcus thermophilus of the weight 2.5～3.0% of defatted milk in the weight of bacterial classification, be cultured to pH 4.4 at 42 ℃, then store for future use at 2～6 ℃.
6. preparation method according to claim 3 is characterized in that, adopts following step that Lactococcus lactis subsp. lactis is brought back to life:
Be that the defatted milk of 11 % by weight～12 % by weight is through 115 ℃ of insulations sterilization in 15 minutes with non-fat solid content, then be cooled to 32 ℃, account for the ratio inoculating lactic acid galactococcus lactic acid subspecies of the weight 2.5～3.0% of defatted milk in the weight of bacterial classification, be cultured to pH 4.4 at 32 ℃, then store for future use at 2～6 ℃.
7. viable bacteria sour milk of each described method preparation in 6 according to claim 1.
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