CN103518841B - A kind of sour milk beverage being rich in lactoferrin and preparation method thereof - Google Patents
A kind of sour milk beverage being rich in lactoferrin and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of sour milk beverage being rich in lactoferrin and preparation method thereof, lactic acid bacteria bacterium number>=1.0 × 10 of described sour milk beverage
7cfu/mL, protein content by percentage to the quality>=1.5%, fat content by percentage to the quality≤2.1%, total sugar content is 10.0% ~ 11.0% by percentage to the quality, benzoic acid content≤0.03g/kg, its sanitary index of described sour milk beverage meets the requirement of GB/T21732-2008 lactobacteria-containing drink; Wherein, add lactoferrin, content is 10mg/L ~ 500mg/L.This product has whole nutrition of Yoghourt, and containing biodiasmin, products taste is fine and smooth, sweet and sour taste, and has the effect improving gut flora balance.
Description
Technical Field
The invention relates to a lactobacillus beverage rich in lactoferrin and a preparation method thereof, belonging to the field of processing of fermented dairy products.
Background
Lactoferrin (LF), isolated from cow's milk in 1960, is an iron-binding protein with multiple physiological activities, is composed of 689 amino acids, has a molecular weight of about 80KDa, and is widely present in milk, tears, saliva, semen, bile, etc. of mammals. The research on the lactoferrin found that: lactoferrin has many unique physiological regulatory metabolic functions, such as: enhancing the absorption and utilization of iron and maintaining the iron metabolism balance of the organism; lactoferrin can slow down the infection degree of intestinal tracts and has broad-spectrum antibacterial property; can be used as growth factor; regulating the intestinal flora and improving the micro-ecology of the tooth surface even when lactoferrin is administered orally together with streptococci; immunomodulatory activity; a natural antioxidant; antiviral function, gene regulation, etc.
Since lactoferrin has a variety of active functions, it has attracted the attention of scientists at home and abroad, and in addition to the research on various bioactive functions, a great deal of clinical application research and research on the application of lactoferrin in food are also carried out. For example: clinical trials in Kawaguchi et al have shown that feeding lactoferrin-rich preparations (LF content at 1g/L) to newborn infants with lower weights contributes to the formation of bifidobacterial flora in the intestine (Kawaguchi, S., Hayashi, T., Masano, H., Okuyama, K., Suzuki, T., and Kawase, K. (1989) effective lactoferin-entidin gene for milk tissue birthweighted genes, Shuusankiaku, 19: 125-; lactoferrin is added into goat milk powder by Yanglingsheng imperial concubine Limited company in Shaanxi province to prepare infant milk powder, and a patent is applied (an authorization publication number CN 103053692A); the western Xiongying milk industry Co Ltd adds lactoferrin into milk powder to prepare infant milk powder, and applies for patent (publication number: 103125602A); lactoferrin is added into mixed fermented liquid of soybean protein powder and milk to prepare a lactobacillus beverage, and then a patent is applied (grant No. 102100251B). With the continuous clarification of the functional mechanism and the continuous expansion of the application range of the lactoferrin, the lactoferrin has wide application prospects in the aspects of treatment, nutrition supplement, food and the like.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above and/or other problems with the existing lactoferrin enriched lactic acid bacteria beverages and applications.
Therefore, an object of the present invention is a lactoferrin enriched lactic acid bacteria beverage which has a high nutritional value and which is capable of significantly modulating the host gut flora balance.
In order to solve the technical problems, the invention provides the following technical scheme: a lactobacillus beverage rich in lactoferrin has a lactobacillus count of 1.0 × 107cfu/mL, the protein content is more than or equal to 1.5 percent by mass percent, the fat content is less than or equal to 2.1 percent by mass percent, the total sugar content is 10.0-11.0 percent by mass percent, the benzoic acid content is less than or equal to 0.03g/kg, and the hygienic index of the lactobacillus beverage meets the requirement of GB/T21732-2008 lactobacillus-containing beverage; wherein, lactoferrin is added, and the content is 10 mg/L-500 mg/L.
The invention also aims to provide a preparation method of the lactobacillus beverage rich in lactoferrin, which has simple process and low cost.
In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of a lactobacillus beverage rich in lactoferrin comprises the steps of preparing yoghourt, wherein the yoghourt is prepared by adding a certain amount of sugar into fresh milk, sterilizing at 80-83 ℃ after dissolving, cooling to 42-43 ℃, inoculating a lactobacillus starter according to the volume ratio of 1.5-2.5%, fermenting at the constant temperature of 42-43 ℃ for 5-8 h until the pH value reaches 4.2-4.5, and after-ripening at 3-5 ℃ for 4-6 h to obtain fermented yoghourt; and (2) preparing the lactobacillus beverage, wherein the preparation of the lactobacillus beverage is to mix the composite stabilizer with a certain amount of sugar, dissolve the mixture in water, boil the mixture, cool the mixture to room temperature, mix the mixture with the fermented yoghourt according to the volume ratio of 7:3, add lactoferrin, add the sour agent while stirring, adjust the pH value to 4.2-4.5, homogenize the mixture under the pressure of 3-5 MPa, and fill the mixture to obtain a finished product.
As a preferable embodiment of the production method of the present invention, wherein: in the preparation of the yoghourt, a certain amount of sugar is added into fresh milk, and the content of the sugar is 2 percent by mass.
As a preferable embodiment of the production method of the present invention, wherein: in the preparation of the yoghourt, the yoghourt is dissolved and then sterilized at 80-83 ℃, wherein the sterilization time is 5 min.
As a preferable embodiment of the production method of the present invention, wherein: in the preparation of the yoghourt, after the yoghourt is cooled to 42-43 ℃, the lactobacillus leavening agent is inoculated according to the volume ratio of 2%.
As a preferable embodiment of the production method of the present invention, wherein: the composite stabilizer is 0.2 percent of propylene glycol alginate and/or 0.3 percent of hydroxymethyl cellulose.
As a preferable embodiment of the production method of the present invention, wherein: in the preparation of the lactobacillus beverage, the compound stabilizer is mixed with a certain amount of sugar and then dissolved in water, wherein the content of the sugar is 8 percent by mass.
As a preferable embodiment of the production method of the present invention, wherein: in the preparation of the lactobacillus beverage, the boiling duration is 2 min.
As a preferable embodiment of the production method of the present invention, wherein: in the preparation of the lactobacillus beverage, the lactobacillus beverage is homogenized and filled under the pressure of 4MPa to prepare a finished product.
The invention relates to a lactobacillus beverage rich in lactoferrin and a preparation method thereof. The product has all nutrition of the yoghourt, contains active lactobacillus, has fine and smooth mouthfeel, is sour, sweet and delicious, and has the effect of improving the balance of intestinal flora.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with examples are described in detail below.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
Step one, preparation of yoghourt
Sterilizing fresh milk at 80-83 ℃ for 5min, cooling to 42-43 ℃, inoculating a lactic acid bacteria starter according to the volume ratio of 2%, fermenting at the constant temperature of 42-43 ℃ for 5-8 h until the pH value reaches 4.2-4.5, and after-ripening at 4 ℃ for 4-6 h to obtain fermented yoghourt for later use.
Step two, preparation of lactobacillus beverage
Mixing a composite stabilizer (0.2 percent of propylene glycol alginate and 0.3 percent of hydroxymethyl cellulose) with 8 percent of sugar, dissolving the mixture in water, boiling for 2min, cooling to room temperature, then mixing the mixture with fermented yoghourt according to the volume ratio of 7:3, adding 10 mg/L-500 mg/L of lactoferrin, adding 2-3 percent of composite sour agent (citric acid: lactic acid: tartaric acid =3:2: 2) by mass percent while stirring, adjusting the pH value to 4.5, homogenizing under the pressure of 4MPa, and filling to obtain the finished product.
The finished product is milk white, has no peculiar smell, has strong frankincense taste, uniform and fine tissue, is sour, sweet and delicious, does not generate precipitate after standing for 15 days at 4 ℃, and does not have the phenomenon of layering.
In this embodiment, the added lactoferrin is self-prepared, i.e., directly extracted from fresh milk, purified, ultrafiltered, and dried to obtain a product in light pink, wherein the lactoferrin content is greater than or equal to 95%.
Step three, product experimental determination
The obtained product has normal sense, and the physical, chemical and sanitary indexes are as follows: the viable count of lactobacillus is not less than 6.9 × 106cfu/mL, protein content of 1.6 percent by mass, total sugar of 10.3 percent by mass, fat content of 1.8 percent by mass, benzoic acid of less than 0.03g/kg, mould of less than 25cfu/mL, microzyme of less than 20cfu/mL, and coliform group bacteria and pathogenic bacteria are not detected.
EXAMPLE 2 Lactoferrin-enriched milk drink improvement of host gut flora balance
The experiment adopts single-factor experimental design, 20 BABC/L male mice with similar body weight and 6 weeks old are selected and randomly divided into 2 groups, the control group is fed with basic diet, the experimental group is fed with basic diet, and the stomach of the experimental group is irrigated with 1mL of lactoferrin-rich milk beverage every day. The experimental group is repeated 3 times every day, each group is provided with 3 mice, the mice are killed after being fed for 1 month, dissected, cecum is taken out, two ends are tied by an operation line, and the cecum is immediately sent into a laboratory for measuring the quantity of escherichia coli and lactobacillus. Expressed as the log of the number of bacteria in 1g of intestinal content, i.e. logcfu/g.
TABLE 1 Effect of lactoferrin enriched milk drink on the number of intestinal flora in mice
*: letters in the same column represent significant differences (p.ltoreq.0.05).
As can be seen from the above table, feeding the milk beverage rich in lactoferrin to the mice improved the flora in the intestinal tract of the mice, the number of Escherichia coli was reduced to 6.7 + -0.2 logcfu/g from 7.9 + -0.2 logcfu/g of the control group, and the number of Lactobacillus was increased to 8.9 + -0.1 logcfu/g from the original 7.5 + -0.2 logcfu/g.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (2)
1. A preparation method of a lactobacillus beverage rich in lactoferrin is characterized by comprising the following steps: the number of lactobacillus in the lactobacillus beverage is not less than 1.0 × 107The lactobacillus beverage comprises cfu/mL, protein content is more than or equal to 1.5 percent by mass, fat content is less than or equal to 2.1 percent by mass, total sugar content is 10.0-11.0 percent by mass, benzoic acid content is less than or equal to 0.03g/kg, and the hygienic index of the lactobacillus beverage meets the requirement of GB/T21732-2008 lactobacillus-containing beverage; wherein lactoferrin is added, and the content is 10 mg/L-500 mg/L; wherein,
a method for preparing the lactic acid bacteria beverage comprises,
preparing yoghourt, wherein the yoghourt is prepared by adding a certain amount of sugar into fresh milk, the sugar content is 2% by mass, sterilizing at 80-83 ℃ after dissolving, the sterilizing time is 5min, cooling to 42-43 ℃, inoculating a lactic acid bacteria starter according to the volume ratio of 2%, fermenting at the constant temperature of 42-43 ℃ for 5-8 h until the pH value reaches 4.2-4.5, and after-ripening at 3-5 ℃ for 4-6 h to obtain fermented yoghourt;
the preparation method of the lactobacillus beverage comprises the steps of mixing a compound stabilizer with a certain amount of sugar, dissolving the mixture in water, wherein the content of the sugar is 8% by mass, boiling, the boiling duration is 2min, cooling to room temperature, mixing the mixture with the fermented yoghourt according to the volume ratio of 7:3, adding lactoferrin, stirring while adding a compound sour agent, and the components of the compound sour agent are citric acid: lactic acid: tartaric acid =3:2:2, adjusting the pH value to 4.2-4.5, homogenizing under the pressure of 4MPa, and filling to obtain a finished product; wherein the composite stabilizer is 0.2 percent of propylene glycol alginate and 0.3 percent of hydroxymethyl cellulose.
2. A lactic acid bacteria beverage prepared by the method for preparing a lactic acid bacteria beverage rich in lactoferrin according to claim 1.
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