CN103548999B - Lactobacillus acidophilus fermented milk and preparation method thereof - Google Patents
Lactobacillus acidophilus fermented milk and preparation method thereof Download PDFInfo
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Abstract
The invention discloses lactobacillus acidophilus fermented milk and a preparation method thereof, and relates to the lactobacillus acidophilus fermented milk in the technical fields of microbial fermentation and food processing. Firstly, the lactobacillus acidophilus fermented milk mainly comprises the following components by mass percent: 64-92% of raw milk, 3-6% of white granulated sugar, 4-8% of high fructose corn syrup, 0.1-20% of fruit juice and/or confiture, 0.1-0.3% of buffer salt, 0.1-1.0% of trehalose and 0.1-1.0% of bioactive peptide; secondly, the lactobacillus acidophilus fermented milk is fermented by using a single strain of lactobacillus acidophilus; the inoculation quantity is 1*10<6> to 1*10<7> CFU/g; thirdly, a proper thickener is added. The method comprises the following steps: (1) burdening for the product; (2) homogeneous sterilization; (3) product fermentation; (4) stirring or turning over a jar to cool; (5) bulking the product and cooking after refrigerating. Compared with the prior art, the bacteria content of the lactobacillus acidophilus disclosed by the invention is obviously improved; the fermentation time of the product is shortened; the product is exquisite and fresh in taste, and good in flavor.
Description
Technical field
The present invention relates to the fermented dairy by Lactobacillus acidophilus in fermentable, food processing technology field, particularly relate to a kind of fermented dairy by Lactobacillus acidophilus and preparation method thereof.
Background technology
Lactobacillus acidophilus (
lactobacillus acidophilus) can digestion be tolerated, in human body intestinal canal field planting, closely bound up with health.When it reaches some, significantly can improve and regulating intestinal canal microecological balance, suppress the growth and breeding of pathogenic microorganism in host intestine, strengthen immunity of organisms, reduce cholesterol levels, inhibition tumor cell forms [Pan Qifeng, lactobacillus acidophilus and health care characteristic thereof, food industry, 2006,1:20-22], be regarded as third generation lactic acid fermented agent bacterial classification, become the focus that countries in the world researcher pays close attention to.The streptococcus thermophilus that ordinary lactic acid bacteria beverage, Yoghourt are used and lactobacillus bulgaricus etc. are through human body alimentary canal, due to not stomach juice-resistant and bile, the digested liquid of major part destroys, extremely low [the high pine and cypress of its survival rate, the latest developments of acidified milk, China Dairy Industry, 2004,32 (8): 46-49], thus regulating intestinal canal colony balance, to improve the prebiotic functions such as intestinal microenvironment limited.
Lactobacillus acidophilus grows in Ruzhong the generation lactic acid that can reduce lactose, form curdled milk, but lactobacillus acidophilus is comparatively slow at Ruzhong fermentation and acid, and the curdled milk time is longer, reach 18 ~ 24 hours [Zhao Ruixiang, the research of lactobacillus acidophilus industry characteristics, Xibei Univ. of Agricultural & Forest Science & Technology reports, and 2002,30 (3): 85-88], this brings the inconveniences such as life cycle of the product is long, quality risk is large for production.Though Vehicles Collected from Market there are the dairy products of lactobacillus acidophilus and the multiple bacteria compound fermentation such as streptococcus thermophilus, lactobacillus bulgaricus.But because common sour milk fermentation strain streptococcus thermophilus, lactobacillus bulgaricus are at Ruzhong growth and breeding speed, it is to the competitive inhibitory action of lactobacillus acidophilus.Simultaneously, the metabolite of ferment agent for sour milk also has certain inhibitory action to lactobacillus acidophilus, and the metabolite hydrogen peroxide etc. as lactobacillus bulgaricus can affect growth [Guo Xinghua, probio basis and the application of lactobacillus acidophilus, Beijing: Beijing science tech publishing house, 2002:167].Therefore, ferment altogether with conventional Yoghourt fermented bacterium (streptococcus thermophilus, lactobacillus bulgaricus), though product fermentation time is shorter, but Yoghourt fermentation is dominated by streptococcus thermophilus, lactobacillus bulgaricus, in acidified milk finished product, lactobacillus acidophilus content is low, is difficult to play the health care of lactobacillus acidophilus, prebiotic function.
Current, some article patents more have studied the Improving flavor effect of foodstuff raw material interpolation to fermented dairy by Lactobacillus acidophilus goods, as added fresh litchi fruit juice to improve with in lactobacillus acidophilus and the good acidified milk of bulgaria lactobacillus fermentation, form the typical lichee local flavor of product [Luo Fuying etc., the development of concentrated fresh litchi fruit juice sour milk beverage, food industry science and technology, 2006, 27 (1): 123-125], cider is added to improve product nutrition and local flavor [Meng Yuecheng etc. in the soya-bean milk fermented, a kind of lactobacillus acidophilus, with method and the fermented soy milk beverage of this strain fermentation soya-bean milk, patent publication No. CN 101182482 B].Because these fruit juice raw materials all add after Yoghourt fermentation, it does not relate to lactobacillus acidophilus in the impact of Ruzhong growth with fermentation.
Summary of the invention
The object of the invention is to the shortcoming and defect overcoming prior art existence, a kind of fermented dairy by Lactobacillus acidophilus and preparation method thereof is provided.
The object of the present invention is achieved like this:
For lactobacillus acidophilus at technical barriers such as Ruzhong poor growth, product fermentation time length, have extensively studied the physio-biochemical characteristics of lactobacillus acidophilus, by adding carbohydrate, fruit juice (pulp) and biologically active peptide etc. that lactobacillus acidophilus is easy to utilize in Ruzhong to the fermentation generation facilitation of lactobacillus acidophilus in Ruzhong, produce that a kind of lactobacillus acidophilus content is high, fermentation time reduction, product structural state and sapid active probiotic acidified milk.
One, fermented dairy by Lactobacillus acidophilus (abbreviation acidified milk)
1. acidified milk key component, by mass percentage:
Raw milk 64 ~ 92%,
White granulated sugar 3 ~ 6%,
HFCS 4 ~ 8%,
Fruit juice and/or pulp 0.1 ~ 20%,
Buffer salt 0.1 ~ 0.3%,
Trehalose 0.1 ~ 1.0%,
Biologically active peptide 0.1 ~ 1.0%;
2. use the fermentation of lactobacillus acidophilus single strain, its inoculum concentration is 1 × 10
6~ 1 × 10
7cFU/g;
3. appropriate thickener.
Wherein:
The recombined milk that a, described raw milk are common lactogenesis, skimmed milk, whole-fat milk powder, defatted milk breast, whey powder, milk protein concentrate or other milk ingredients are made.Its function be as product form and lactobacillus acidophilus fermentation main matrix and carrier.
B, described white granulated sugar are that raw material is commonly used in food industry; Its function is as sweetener.
The raw-food material of c, described HFCS to be main component be glucose, fructose, as fructose content be 42% HFCS F42 and fructose content be 55% HFCS F55.Its function is: on the one hand, and HFCS can be used as sweetener and substitutes or Some substitute white granulated sugar; HFCS is easier to be absorbed by lactobacillus acidophilus on the other hand, promotes the growth and breeding of lactobacillus acidophilus in Ruzhong.
D, described fruit juice (pulp) are with fruit, fruit edible portion for raw material, through the juice product that the physical methods such as fragmentation, squeezing, filtration are obtained, or through making beating, glue mill process obtained containing juice, unfermentable pasty products; As with the obtained fruit juice such as orange, tangerine, pears, apricot, jujube, pomegranate, banana, mango, apple, strawberry, grape, grape, lemon, lichee, longan, durian, pawpaw, plum, mulberries, dragon fruit, fig and Kiwi berry or pulp.Its function is: on the one hand, and the interpolation of fruit can improve, enrich fermented dairy by Lactobacillus acidophilus local flavor, product category, increases product nutritive value; On the other hand, we find that some fruit juice or pulp obviously can promote lactobacillus acidophilus in Ruzhong breeding, produce acid and shorten fermentation time.The present invention preferably promotes significantly lactobacillus acidophilus growth, the excellent flavor of fruit own, the dragon fruit being easy to be esthetically acceptable to the consumers, lemon, longan, loquat, shaddock, cherry and plum.
E, described buffer salt refer to the acid salt of weak acid strong alkali salt or polyacid and polyacid base and the mixture of basic salt, as natrium citricum, sodium phosphate trimer and K
2hPO4-KH
2pO
4buffer system etc.Its effect is prevent from adding milk protein sex change in fruit juice or pulp process on the one hand; On the other hand, buffer salt also contributes to improving lactobacillus acidophilus number content.
F, described trehalose are the nonreducing sugars be made up of with 1,1-glycosidic bond two glucose molecules, and it adds in Ruzhong has certain promotion to the growth and breeding of lactobacillus acidophilus, also contributes to product bacterium number stable content in storage.
G, described biologically active peptide refer to that the plant animal protein protease hydrolyzed of food sources or Production by Microorganism Fermentation, natural amino acid are with difference composition and arrangement mode is formed, relative molecular weight is peptide class in below 5000Da, main component material, as derive from yolk protein enzymolysis yolk peptide, derive from zein enzymolysis corn peptide, derive from the wheat oligopeptide of wheat gluten enzymolysis, derive from the rice oligopeptide of rice protein; Its function makes up lactobacillus acidophilus early growth period in cow's milk, to the deficiency of cow's milk protein capacity of decomposition, to promote the growth and breeding of lactobacillus acidophilus.
H, described thickener comprise food additives that are independent by food-grade colloids such as pectin, agar, propylene glycol alginate, gelatin and converted starches or that mix.Its function is for increasing acidified milk denseness, and its range of application and addition should meet the regulation of GB2760.
I, described genus lactobacillus acidophilus's lactobacillus are gram-positive bacteria, and can lactose fermenters be lactic acid, acid resistance be strong, is the leavening used in the present invention.
Two, preparation method's (hereinafter referred to as method) of fermented dairy by Lactobacillus acidophilus
This method comprises the following steps:
1. product batching
Fruit is selected, cleaning, broken, squeezing and filtration obtain fruit juice, or obtain pulp through making beating, glue mill process;
In raw milk, add white granulated sugar, HFCS, buffer salt, trehalose, biologically active peptide and thickener, after circulation stirring is even, limit is stirred, and limit slowly adds ready fruit juice and/or pulp, obtains feed liquid;
2. homogeneous sterilization
By feed liquid pre-heating temperature elevation, 60 ~ 70 DEG C, under 18 ~ 22MPa after homogeneous, at 90 ~ 95 DEG C of insulation sterilization 5 ~ 10min, be cooled to 35 ~ 42 DEG C, obtain homogeneous sterilization cooling feed liquid;
3. product fermentation
Add containing Lactobacillus acidophilus species in homogeneous sterilization cooling feed liquid, 35 ~ 42 DEG C of fermentations to titratable acidity 75 ~ 100oT, obtain acidified milk;
Described titratable acidity: get 10 g acidified milks, join in 20 mL distilled water, drip 0.5% phenolphthalein 2mL simultaneously, be titrated to pink with the NaOH of 0.1 mol/L, titration volumes (mL) is multiplied by the Titrable acid angle value that 10 are this acidified milk, represents with gill Nie Er degree oT.
4. stir or turn over cylinder cooling
Turn over the cooling of cylinder plate by Yoghourt or stir cooling and fermentation breast to 16 ~ 22 DEG C, obtaining cooling and fermentation breast;
product is filling and refrigerate after-ripening
By filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, refrigeration, after-ripening 12 ~ 24 hours.
Three, fermented dairy by Lactobacillus acidophilus quality
This fermented dairy by Lactobacillus acidophilus is the milky of uniformity or micro-yellow, has acidified milk and the distinctive taste smell of fruit, and structural state is fine and smooth, even, has allowed micro-whey to separate out.Product acidity 75 ~ 100 oT, living lactobacillus acidophilus bacterium number content 4.0 × 10
8~ 6.0 × 10
9cFU/g.
Compared with prior art, the present invention has the following advantages and good effect:
lactobacillus acidophilus bacterium number content significantly improves
Technique lactobacillus acidophilus is fermented separately to acidity 75 ~ 100 oT routinely, and in finished product, living lactobacillus acidophilus's content is about 2 × 10
8cFU/g, with lactobacillus acidophilus and the mixed culture fermentation of common sour milk leavening to acidity 75 ~ 100oT, in finished product, living lactobacillus acidophilus's content is lower than 5 × 10
7cFU/g; By the present invention, the active lactobacillus casei content to acidity 75 ~ 100oT finished product that ferments is about 1.0 × 10
9cFU/g, the lactobacillus acidophilus content with prebiotic functions such as regulating intestinal canal flora, develop immunitypty and norcholesterols significantly improves.
2. product fermentation time reduction
Lactobacillus acidophilus is fermented separately needs 18 ~ 24 hours curdled milks routinely, reaches the most suitable acidity of Yoghourt fermentation at 24 ~ 36 hours; By the present invention, use lactobacillus acidophilus to ferment separately, only needing 6 ~ 10 hours can curdled milk, reaches the most suitable acidity of Yoghourt fermentation and can complete for 7 ~ 14 hours.
3. the fine and smooth salubrious and excellent flavor of products taste
Independent lactobacillus acidophilus fermentation, the characteristic flavor on basis of product tool Yoghourt, but also have certain bad sour taste, by the interpolation of fruit, mask this bad flavor, make products taste local flavor be easier to be liked by consumer and accept.
Detailed description of the invention
Describe in detail below in conjunction with embodiment:
Protection scope of the present invention is not by the restriction of described specific embodiment, and described embodiment is only as the single example of illustrating each side of the present invention.
One, in following embodiment, raw material and source thereof:
Skimmed milk powder: derive from dairy company Fonterra of New Zealand.
Whole-fat milk powder: derive from dairy company Fonterra of New Zealand.
Raw milk: the bright Dairy Company in Wuhan is through the qualified Fresh Milk of antibiotics leftover detection.
Lactobacillus acidophilus La-5 leavening: freeze drying concentrates bacterium powder, containing independent lactobacillus acidophilus, derives from Hansen Corp. of section of Denmark, hereinafter referred to as La-5.
Lactobacillus acidophilus NCFM leavening: freeze drying concentrates bacterium powder, containing independent lactobacillus acidophilus, derives from Danisco A/S BJ Rep Office of Denmark, hereinafter referred to as NCFM.
YC-380 and CH-1 ferment agent for sour milk: freeze drying concentrates bacterium powder, containing streptococcus thermophilus, lactobacillus bulgaricus, derives from Hansen Corp. of section of Denmark, hereinafter referred to as YC-380 and CH-1.
Streptococcus thermophilus St-M5: containing independent strains of streptococcus thermophilus, Hansen Corp. of section of Denmark, hereinafter referred to as St-M5.
Streptococcus thermophilus St040: containing independent strains of streptococcus thermophilus, Danisco A/S BJ Rep Office of Denmark, hereinafter referred to as St040.
Corn peptide: zein enzymolysis or Production by Microorganism Fermentation, relative molecular weight is below 5000, and main component is the powdered substance of peptide, derives from Hubei Chang Hong biological products company.
Rice oligopeptide: rice protein enzymolysis or Production by Microorganism Fermentation, relative molecular weight is below 5000, and main component is the powdered substance of peptide, derives from Hubei Chang Hong biological products company.
Wheat oligopeptide: wheat gluten enzymolysis or Production by Microorganism Fermentation, relative molecular weight is below 5000, and main component is the powdered substance of peptide, derives from middle food and all celebrates (Shandong) Bioisystech Co., Ltd.
Yolk peptide: wheat gluten enzymolysis or Production by Microorganism Fermentation, relative molecular weight is below 5000, and main component is the powdered substance of peptide, derives from Shanghai Lai Que biotinylated biomolecule Science and Technology Ltd..
Trehalose: derive from Guangdong Tianchen Biotechnology Co., Ltd..
The fruit such as dragon fruit, lemon, longan, loquat, shaddock, cherry, plum: be commercially available.
Grapefruit juice: fresh grapefruit through peeling, remove seed, broken, squeezing, to filter and the juice that obtains, derive from moral happy food beverage ingredient (Shanghai) Co., Ltd..
Loquat longan is starched: loquat, the pulpous state mixing pulp of longan after peeling, stoning, making beating, glue mill, derive from Beijing three Le Yuan food company.
F42 HFCS (food-grade): containing the HFCS of fructose 42%, total solid 71%, derives from Shandong Lu Zhou biotechnology company, hereinafter referred to as F42.
F55 HFCS (food-grade): containing the HFCS of fructose 55%, total solid 77%, derives from the precious biological joint-stock company of Shandong bowling, hereinafter referred to as F55.
Thickener: gelatin, low-ester pectin, propylene glycol alginate, derives from Danisco A/S BJ Rep Office of Denmark, and agar derives from Qingdao Li Bangda food company, and converted starch derives from National Starch chemistry (Shanghai) Co., Ltd..
Two, embodiment
1, embodiment 1
1. product batching: add the white granulated sugar of 50 grams, 50 grams of HFCS F42,1 gram of natrium citricum, 2 grams of trehaloses, 8 grams of rice oligopeptides in the Fresh Milk of 879 grams, after stirring, add 10 grams of grapefruit juices while stirring, obtain feed liquid;
2. homogeneous sterilization: by the feed liquid pre-heating temperature elevation prepared, 65 DEG C, after 20MPa homogeneous, 95 DEG C of insulation sterilization 5min, are cooled to 37 DEG C;
3. product fermentation: under aseptic condition, by inoculum concentration 1 × 10
7cFU/g accesses lactobacillus acidophilus NCFM, mixes, 37 DEG C of fermentations, measures fermentation system titratable acidity in good time and stops fermentation to during 85oT.
4. cooling is stirred: stirring, breakdown of emulsion under water bath condition, to acidified milk 16 DEG C, obtain cooling and fermentation breast;
5. the filling and refrigeration after-ripening of product: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, refrigeration, after-ripening 24 hours, obtain fermented dairy by Lactobacillus acidophilus product.
The present embodiment, it is 10.5 hours that product reaches the terminal acidity time, and products taste is fine and smooth salubrious, has the ferment local-flavor of Yoghourt uniqueness and the pure and fresh local flavor of grapefruit concurrently.By " inspection of GB4789.35 national food safety standard lactic acid bacteria ", use MRS culture medium to count, in finished product, lactobacillus acidophilus content is 1.9 × 10
9cFU/g.
2, embodiment 2
1. product batching: at the full-cream reconstituted milks of 692 grams (by 13% reduction, mass percent) in add the white granulated sugar of 30 grams, 60 grams of HFCS F42,1.5 grams of dipotassium hydrogen phosphates, 1.5 grams of potassium dihydrogen phosphates, 5 grams of trehaloses, 10 grams of yolk peptides, after stirring, add 200 grams of loquat longan mixing pulps while stirring, obtain feed liquid;
2. homogeneous sterilization: by the feed liquid pre-heating temperature elevation prepared, 60 DEG C, after 18MPa homogeneous, 90 DEG C of insulation sterilization 10min, are cooled to 37 DEG C;
3. product fermentation: under aseptic condition, by inoculum concentration 3 × 10
6cFU/g accesses lactobacillus acidophilus NCFM, mixes, 37 DEG C of fermentations, measures fermentation system titratable acidity in good time and stops fermentation to during 85oT.
4. cooling is stirred: stirring, breakdown of emulsion under water bath condition, to acidified milk 22 DEG C, obtain cooling and fermentation breast;
5. the filling and refrigeration after-ripening of product: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, refrigeration, after-ripening 24 hours, obtain fermented dairy by Lactobacillus acidophilus product.
The present embodiment, it is 7.5 hours that product reaches the terminal acidity time, and products taste is fine and smooth salubrious, and have the ferment local-flavor of Yoghourt uniqueness and strong tropical fruit (tree) local flavor concurrently, in finished product, lactobacillus acidophilus content is 5.9 × 10
9cFU/g.
3, embodiment 3
1. product batching: dragon fruit is through cleaning, fragmentation, squeezing, filtration, obtain fruit juice, at the degreasing reconstituted milks of 832 grams (by 11% reduction, mass percent) in add the white granulated sugar of 60 grams, 40 grams of HFCS F42,2 grams of sodium phosphate trimers, 10 grams of trehaloses, 3 grams of yolk peptides, 3 grams of corn peptide, after stirring, add 50 grams of dragon fruit juice while stirring, obtain feed liquid;
2. homogeneous sterilization: by the feed liquid pre-heating temperature elevation prepared, 70 DEG C, after 22MPa homogeneous, 92 DEG C of insulation sterilization 6min, are cooled to 39 DEG C;
3. product fermentation: under aseptic condition, by inoculum concentration 2 × 10
6cFU/g accesses lactobacillus acidophilus NCFM, mixes, 39 DEG C of fermentations, measures fermentation system titratable acidity in good time and stops fermentation to during 75oT.
4. cooling is stirred: stirring, breakdown of emulsion under water bath condition, to acidified milk 19 DEG C, obtain cooling and fermentation breast;
5. the filling and refrigeration after-ripening of product: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, refrigeration, after-ripening 24 hours, obtain fermented dairy by Lactobacillus acidophilus product.
The present embodiment, it is 9 hours that product reaches the terminal acidity time, and products taste is fine and smooth salubrious, and have the ferment local-flavor of Yoghourt uniqueness and strong pitaya-flavor concurrently, the lactobacillus acidophilus content in finished product is 3.2 × 10
9cFU/g.
4, embodiment 4
1. product batching: lemon, through cleaning, fragmentation, squeezing, filtration, obtains fruit juice.In the Fresh Milk of 916 grams, add the white granulated sugar of 30 grams, 50 grams of HFCS F55,1 gram of natrium citricum, 1 gram of trehalose, 1 gram of wheat oligopeptide, after stirring, add 1 gram of lemon juice while stirring, obtain feed liquid;
2. homogeneous sterilization: by the feed liquid pre-heating temperature elevation prepared, 65 DEG C, after 20MPa homogeneous, 95 DEG C of insulation sterilization 5min, are cooled to 42 DEG C;
3. product fermentation: under aseptic condition, by inoculum concentration 1 × 10
6cFU/g accesses lactobacillus acidophilus La-5, mixes, 42 DEG C of fermentations, measures fermentation system titratable acidity in good time and stops fermentation to during 100oT.
4. cooling is stirred: stirring, breakdown of emulsion under water bath condition, to acidified milk 18 DEG C, obtain cooling and fermentation breast;
5. the filling and refrigeration after-ripening of product: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, refrigeration, after-ripening 12 hours, obtain fermented dairy by Lactobacillus acidophilus product.
The present embodiment, it is 13.5 hours that product reaches the terminal acidity time, and products taste is fine and smooth salubrious, and have the ferment local-flavor of Yoghourt uniqueness and pure and fresh lemon flavor concurrently, in finished product, lactobacillus acidophilus content is 6.3 × 10
8cFU/g.
5, embodiment 5
1. product batching: cherry, plum obtain pulpous state pulp after stoning, making beating, glue mill, the white granulated sugar of 30 kilograms, 80 kilograms of HFCS F42,2 kilograms of natrium citricums, 1 kilogram of low-ester pectin, 0.5 kilogram of propylene glycol alginate, 10 kilograms of trehaloses, 10 kg corn oligopeptides are added in the Fresh Milk of 786.5 kilograms, after stirring, add 40 kilograms of cherry pulps, 40 kilograms of plum pulps while stirring, obtain feed liquid;
2. homogeneous sterilization: by the feed liquid pre-heating temperature elevation prepared, 65 DEG C, after 20MPa homogeneous, 95 DEG C of insulation sterilization 5min, are cooled to 37 DEG C;
3. product fermentation: under aseptic condition, by inoculum concentration 5 × 10
6cFU/g accesses lactobacillus acidophilus La-5, mixes, 37 DEG C of fermentations, measures fermentation system titratable acidity in good time and stops fermentation to during 90oT.
4. cylinder cooling is turned over: by stirring vane, screw pump, turn over cylinder plate, breakdown of emulsion, acidified milk is cooled to 20 DEG C, stirs, obtain cooling and fermentation breast;
5. the filling and refrigeration after-ripening of product: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, refrigeration, after-ripening 24 hours, obtain fermented dairy by Lactobacillus acidophilus product.
The present embodiment, it is 10 hours that product reaches the terminal acidity time, and products taste is fine and smooth salubrious, and have ferment local-flavor and the cherry flavor of Yoghourt uniqueness concurrently, in finished product, lactobacillus acidophilus content is 4.7 × 10
9cFU/g.
6, embodiment 6
1. product is prepared burden: grapefruit, lemon are through cleaning, peeling, fragmentation, squeezing, filtration, obtain fruit juice, the white granulated sugar of 40 kilograms, 50 kilograms of HFCS F55,1.5 kilograms of natrium citricums, 1 kilogram of agar, 2 kilograms of converted starches, 2 kilograms of gelatin, 3 kilograms of trehaloses, 6 kilograms of yolk peptides are added in the Fresh Milk of 844.5 kilograms, after stirring, add 30 kilograms of lemon juices, 20 kilograms of grapefruit juice while stirring, obtain feed liquid;
2. homogeneous sterilization: by the feed liquid pre-heating temperature elevation prepared, 65 DEG C, after 20MPa homogeneous, 95 DEG C of insulation sterilization 5min, are cooled to 35 DEG C;
3. product fermentation: under aseptic condition, by inoculum concentration 5 × 10
6cFU/g accesses lactobacillus acidophilus NCFM, mixes, 35 DEG C of fermentations, measures fermentation system titratable acidity in good time and stops fermentation to during 85oT.
4. cylinder cooling is turned over: by stirring vane, screw pump, turn over cylinder plate, breakdown of emulsion, acidified milk is cooled to 22 DEG C, stirs, obtain cooling and fermentation breast;
5. the filling and refrigeration after-ripening of product: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, refrigeration, after-ripening 18 hours, obtain fermented dairy by Lactobacillus acidophilus product.
The present embodiment, it is 11.5 hours that product reaches the terminal acidity time, and products taste is fine and smooth salubrious, and have ferment local-flavor and the lemon grapefruit local flavor of Yoghourt uniqueness concurrently, in finished product, lactobacillus acidophilus content is 2.8 × 10
9cFU/g.
Three, comparative example 1 ~ 5
1. product batching: add 80 grams of white granulated sugars in the Fresh Milks of 920 grams (in embodiment 1 Fresh Milk raw material), after stirring, obtain feed liquid;
2. homogeneous sterilization: by the feed liquid pre-heating temperature elevation prepared, 65 DEG C, after 20MPa homogeneous, 95 DEG C of insulation sterilization 5min, are cooled to 37 DEG C;
3. product fermentation: under aseptic condition, by total inoculum concentration 1 × 10
7lactobacillus acidophilus shown in CFU/g, table 1 and ferment agent for sour milk, streptococcus thermophilus species and inoculum concentration, access each leavening, mix, 37 DEG C of fermentations, measures fermentation system titratable acidity in good time and stop fermentation to during 85oT.
Table 1: different comparative example's bacterial classification and inoculum concentration
4. cooling is stirred: stirring, breakdown of emulsion under water bath condition, to acidified milk 16 DEG C, obtain cooling and fermentation breast;
5. the filling and refrigeration after-ripening of product: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, refrigeration, after-ripening 24 hours, obtain fermented dairy by Lactobacillus acidophilus product.
Different comparative example, product reaches the fermentation time of terminal acidity, lactobacillus acidophilus bacterium number content in table 2.Comparative example 1,2,5 with MRS-sorbierite counting lactobacillus acidophilus, counts the bacterium number summation of lactobacillus bulgaricus, lactobacillus acidophilus with MRS culture medium counting lactobacillus acidophilus, comparative example 3,4 with MRS culture medium.
Table 2 various combination fermentation time, probio content and product viscosity compare
| Comparative example | Fermentation time | L. acidophilusContent (CFU/g) |
| Comparative example 1 | 8.5 hour | 4.7×10 7 |
| Comparative example 2 | 7.5 hour | 3.3×10 7 |
| Comparative example 3 | 7.5 hour | 1.3×10 7 |
| Comparative example 4 | 6.0 hour | 1.1×10 7 |
| Comparative example 5 | 27 hours | 3.3×10 8 |
As can be seen from above comparative example, it is long to be used alone lactobacillus acidophilus (comparative example 5) its fermentation time, and does not optimize due to fermentation condition, and its bacterium number content is not very high.(comparative example 3,4) are fermented altogether though fermentation time is shorter with ferment agent for sour milk, but due to ferment agent for sour milk strain streptococcus thermophilus, the fermentation and acid of lactobacillus bulgaricus own is very fast, lactobacillus acidophilus growth and breeding is suppressed, and lactobacillus acidophilus content is extremely low.Ferment altogether with streptococcus thermophilus (comparative example 1,2), system may to remain in cow's milk fermentation and acid faster streptococcus thermophilus fermentation account for leading, lactobacillus acidophilus has certain propagation, but content is still on the low side.
Claims (1)
1. a preparation method for fermented dairy by Lactobacillus acidophilus, is characterized in that:
Described fermented dairy by Lactobacillus acidophilus:
1. key component, by mass percentage:
Described biologically active peptide is corn peptide, rice oligopeptide, wheat oligopeptide or yolk peptide;
2. use the fermentation of lactobacillus acidophilus single strain, its inoculum concentration is 1 × 10
6~ 1 × 10
7cFU/g;
3. appropriate thickener;
Described preparation method comprises:
1. product batching
Fruit is selected, cleaning, broken, squeezing and filtration obtain fruit juice, or obtain pulp through making beating, glue mill process;
In raw milk, add white granulated sugar, HFCS, buffer salt, trehalose, biologically active peptide, thickener, after circulation stirring is even, limit is stirred, and limit slowly adds ready fruit juice and/or pulp, obtains feed liquid;
2. homogeneous sterilization
By feed liquid pre-heating temperature elevation, 60 ~ 70 DEG C, under 18 ~ 22MPa after homogeneous, at 90 ~ 95 DEG C of insulation sterilization 5 ~ 10min, be cooled to 35 ~ 42 DEG C, obtain homogeneous sterilization cooling feed liquid;
3. product fermentation
Add containing Lactobacillus acidophilus species in homogeneous sterilization cooling feed liquid, 35 ~ 42 DEG C of fermentations to titratable acidity 75 ~ 100 ° of T, obtain acidified milk;
4. stir or turn over cylinder cooling
Turn over the cooling of cylinder plate by Yoghourt or stir cooling and fermentation breast to 16 ~ 22 DEG C, obtaining cooling and fermentation breast;
5. product filling and refrigeration after-ripening
By filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, refrigeration, after-ripening 12 ~ 24 hours.
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| CN104642545A (en) * | 2015-02-25 | 2015-05-27 | 武汉光明乳品有限公司 | Active probiotic tea flavor fermented milk and preparation method thereof |
| CN106804711B (en) * | 2015-11-30 | 2020-12-08 | 内蒙古伊利实业集团股份有限公司 | Drinking type flavored fermented milk containing particles and preparation method thereof |
| CN106035650A (en) * | 2016-06-07 | 2016-10-26 | 武汉光明乳品有限公司 | Active lactobacillus acidophilus fermented milk containing flavonoid compounds and preparation method of active lactobacillus acidophilus fermented milk |
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| CN107668203A (en) * | 2017-10-17 | 2018-02-09 | 陕西科技大学 | A kind of snakeskin fruit yoghourt with beautifying face and moistering lotion and preparation method thereof |
| CN109717245A (en) * | 2017-10-31 | 2019-05-07 | 内蒙古伊利实业集团股份有限公司 | Only make the probiotics fermention cream and preparation method thereof of leavening with lactobacillus acidophilus |
| CN110050837A (en) * | 2019-05-30 | 2019-07-26 | 中国农业科学院农产品加工研究所 | A kind of sweet potato leaves and stems blueness juice Yoghourt and preparation method thereof |
| CN116814349A (en) * | 2023-08-30 | 2023-09-29 | 烟台大学 | Process for improving quality of wine based on high-activity microorganisms |
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