CN103636779A - Functional fermented milk and preparation method thereof - Google Patents
Functional fermented milk and preparation method thereof Download PDFInfo
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- CN103636779A CN103636779A CN201310719418.3A CN201310719418A CN103636779A CN 103636779 A CN103636779 A CN 103636779A CN 201310719418 A CN201310719418 A CN 201310719418A CN 103636779 A CN103636779 A CN 103636779A
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Abstract
The invention relates to functional fermented milk. The lactic acid bacteria viable count of the fermented milk obtained by utilizing automatically-separated functional lactic acid bacteria strains: L.acidophilus La65, L.plantarum Lp02 and L.paracasei Lpc07 is more than or equal to 3*10<9> CFU/ml, wherein the mass ratio of the L.plantarum Lp02, the L.acidophilus La65 and the L.paracasei Lpc07 is 4:3:3, the inoculation amount is 2%-5%(mass concentration), the fermentation temperature is 35-38 DEG C, and the fermentation time is 5-7 hours. According to the invention, health-care functional lactic acid bacteria is introduced into an acid milk product, so that the fix planting of function strains contained in the fermented milk in an intestinal tract is realized, and the effects of the function strains on strengthening the stomach, cleaning the intestine, enhancing the immunity, resisting the oxidation, and the like can be exerted to a greater degree.
Description
Technical field:
The present invention designs technical field of processing dairy products, relates in particular to a kind of functional acidified milk and preparation method thereof.
Background technology:
Fermented dairy product refers to take emulsion as raw material, the lactic product forming through microorganism fermentation.That fermented dairy product has is nutritious, easy to digest, good palatability and be convenient to the advantages such as preservation, as consumers in general, likes.Wherein sour cream, yogurt etc. are by after inoculating lactic acid bacterium in emulsion, the product making through fermentation.And some product is except bacterium, also have yeast and mould to participate in fermentation.As just having penicillium roqueforti (Penicillum roqueforti), sramana cypress mould (P.camemberti), blue cheese and sramana cypress cheese participates in fermentation; These microorganisms not only can cause the improvement of product appearance and physicochemical property, and can enrich the local flavor of fermented product.
In the production process of acidified milk, technical essential is the selection of bacterial classification, for the difference of acidified milk type, selects different bacterial classifications, but functional acidified milk (for example, rise health-care effect) is still rare at present.And domestic breast enterprise exists product chain more single, added value of product is low, product homogeneity, and the problem such as enterprise makes a profit few, and dairy farmer's income is low, has also caused the Research progress of this respect little indirectly.Therefore, the present invention is intended to the growth characteristics to function stem, fermentation character, stick characteristic, metabolic characteristic, on the basis that non-oxidizability and removing Scavenging Oxygen Free Radical are studied, development be take health care as the main functional form acidified milk that has nutritional characteristic concurrently, the present invention plans micro-ecological technique and probio application of principle in dairy products deep processing, the mechanism of action of the symplastic growth based on probiotics strain in dairy products and fermenting mechanism and micro-ecology fermentation breast, develop a kind of Novel fermented milk product of health care as master of take, make up the unconspicuous defect of traditional yogurt product health care, provide a kind of proportioning simple, possess health care and nutritious a kind of functional acidified milk and preparation method thereof.
Summary of the invention:
The object of the invention is to overcome the shortcoming existing in prior art, provide a kind of proportioning simple, possess health care and nutritious a kind of functional acidified milk and preparation method thereof.
To achieve these goals, the invention provides a kind of functional acidified milk, wherein, in described functional acidified milk, contain Lactobacillus plantarum, lactobacillus acidophilus and lactobacillus paracasei;
Lactobacillus plantarum: lactobacillus acidophilus: the mass ratio of lactobacillus paracasei is 4: 3: 3.
The preparation method of described functional acidified milk, wherein, comprises the steps:
(1) prepare function lactic acid bacteria mixed bacteria liquid:
Culture medium: brown sugar mass concentration 6%, glucose quality concentration 5%, whey powder mass concentration 0.07%, mashed potatoes mass concentration 0.04%, K
2hPO
4mass concentration 0.03%, KH
2pO
4mass concentration 0.02%, MgSO
4mass concentration 0.03%, the water that adds purification is supplied quality to 100%;
Lactobacillus plantarum: lactobacillus acidophilus: the mass ratio of lactobacillus paracasei is 4: 3: 3.White granulated sugar addition 5%～8% (mass concentration), initial pH value of medium is 6.5, is inoculated in fermentation tank after cultivating 12～16h under 37 ℃ of conditions, inoculum concentration 2%～5% (mass concentration), obtains functional lactobacillus mixed bacteria liquid; (2) production of functional acidified milk:
Fragmentation → cooling → filling → finished product the refrigeration of check and accept → clean breast → standardization → batching → homogeneous → sterilization → cooling → inoculation → stirring → fermentation → curdled milk of raw material milk;
Raw material milk carries out clean breast and standardization after checking and accepting, and after batching, feed liquid is pumped in surge tank, and temperature is controlled at 60～65 ℃ of unlatching homogenizers and starts working, and homogenization pressure is 15～20Mpa, then pumps into sterilization machine, controls 95 ℃ of temperature, sterilization 5min; Utilize cooling water that the feed temperature after sterilization is down to behind 35 ℃ of left and right, feed liquid is pumped into fermentation tank, add the functional lactobacillus mixed bacteria liquid after the activation of 2%～5% (mass concentration).After stirring, stop stirring, controlled fermentation tank temperature is at 35～38 ℃, and 5～7h ferments;
After having fermented, by stirring, make curdled milk broken, after stirring, with frozen water, be cooled to 0～5 ℃; After filling by aseptic packaging line, under 0～5 ℃ of condition, refrigerate;
Viable count of lactobacillus>=3 * 10 in the acidified milk obtaining
9cFU/ml.
(1) process conditions of functional acidified milk are as follows:
Autonomous separated function lactic bacteria strain, Lactobacillus plantarum: lactobacillus acidophilus: the mass ratio of lactobacillus paracasei is 4: 3: 3, white granulated sugar addition 5%～8% (mass concentration), inoculum concentration 2%～5% (mass concentration), 35～38 ℃ of fermentation temperatures, fermentation time 5～7h.Viable count of lactobacillus>=3 * 10 in the acidified milk obtaining
9cFU/ml.
(2) function lactic acid bacteria is as follows:
Lactobacillus acidophilus L.acidophilus La65;
Lactobacillus plantarum L.plantarum Lp02;
Lactobacillus paracasei L.paracasei Lpc07.
(3) seed culture medium of function lactic acid bacteria is as follows:
Brown sugar mass concentration 6%, glucose quality concentration 5%, whey powder mass concentration 0.07%, mashed potatoes mass concentration 0.04%, K
2hPO
4mass concentration 0.03%, KH
2pO
4mass concentration 0.02%, MgSO
4mass concentration 0.03%, the water that adds purification is supplied quality to 100%; Initial pH value of medium is 6.5, is inoculated in fermentation tank after cultivating 12～16h under 37 ℃ of conditions.
The fabrication processing of functional acidified milk:
Fragmentation → cooling → filling → finished product the refrigeration of check and accept → clean breast → standardization → batching → homogeneous → sterilization → cooling → inoculation → stirring → fermentation → curdled milk of raw material milk
(1) homogeneous
Feed liquid after batching is pumped in surge tank, and temperature is controlled at 60～65 ℃ of unlatching homogenizers and starts working, and homogenization pressure is 15～20Mpa.
(2) sterilization
Feed liquid after homogeneous is pumped into sterilization machine, control 95 ℃ of temperature, sterilization 5min.
(3) cooling, inoculation
Utilize cooling water that the feed temperature after sterilization is down to behind 37 ℃ of left and right, feed liquid is pumped into fermentation tank, add the functional lactobacillus mixed bacteria liquid after a certain amount of activation.
(4) fermentation
After stirring, stop stirring, controlled fermentation tank temperature is 37 ℃ of left and right, and 6h ferments.
(5) curdled milk fragmentation, cooling
After having fermented, by stirring, make curdled milk broken, after stirring, with frozen water, be cooled to 0～5 ℃.
(6) refrigeration
After filling, under 0～5 ℃ of condition, refrigerate.
Proportioning of the present invention is simple, possess health care and nutritious, utilize autonomous isolated function lactic bacteria strain, take the lead in health care lactic acid bacteria to introduce lactic acid goods, formulated a kind of novel fermentation milk product, product has that relative viscosity is high, retention ability is strong, whey is separated out the features such as few.
Accompanying drawing explanation:
Fig. 1 is EPS variation diagram in function stem sweat.
Fig. 2 is the comparison diagram of functional acidified milk and common sour milk EPS.
The specific embodiment:
Embodiment 1:
Formula: Lactobacillus plantarum: lactobacillus acidophilus: the mass ratio of lactobacillus paracasei is 4: 3: 3, white granulated sugar addition 5% (mass concentration), inoculum concentration 3% (mass concentration), 35 ℃ of fermentation temperatures, fermentation time 7h.
(1) prepare the seed fermentation liquid of function lactic acid bacteria
Culture medium: brown sugar mass concentration 6%, glucose quality concentration 5%, whey powder mass concentration 0.07%, mashed potatoes mass concentration 0.04%, K
2hPO
4mass concentration 0.03%, KH
2pO
4mass concentration 0.02%, MgSO
4mass concentration 0.03%, the water that adds purification is supplied mass concentration 100%; Initial pH value of medium is 6.5, is inoculated in fermentation tank after cultivating 12～16h under 37 ℃ of conditions.
(2) production of functional acidified milk:
Lactobacillus plantarum: lactobacillus acidophilus: the mass ratio of lactobacillus paracasei is 4: 3: 3, white granulated sugar addition 5% (mass concentration), inoculum concentration 3% (mass concentration), 35 ℃ of fermentation temperatures, fermentation time 7h.
Raw material milk carries out clean breast and standardization after checking and accepting, and after batching, feed liquid is pumped in surge tank, and temperature is controlled at 60～65 ℃ of unlatching homogenizers and starts working, and homogenization pressure is 15～20Mpa.Pump into again sterilization machine, control 95 ℃ of temperature, sterilization 5min.Utilize cooling water that the feed temperature after sterilization is down to behind 35 ℃ of left and right, feed liquid is pumped into fermentation tank, add the functional lactobacillus mixed bacteria liquid after the activation of 3% (mass concentration).After stirring, stop stirring, controlled fermentation tank temperature is at 35 ℃, and 7h ferments.
After having fermented, by stirring, make curdled milk broken, after stirring, with frozen water, be cooled to 0～5 ℃.After filling by aseptic packaging line, under 0～5 ℃ of condition, refrigerate.
Embodiment 2: formula: Lactobacillus plantarum: lactobacillus acidophilus: the mass ratio of lactobacillus paracasei is 4: 3: 3, white granulated sugar addition 6% (mass concentration), inoculum concentration 4% (mass concentration), 36 ℃ of fermentation temperatures, fermentation time 6h.
(1) prepare the seed fermentation liquid of function lactic acid bacteria
Culture medium: brown sugar mass concentration 6%, glucose quality concentration 5%, whey powder mass concentration 0.07%, mashed potatoes mass concentration 0.04%, K
2hPO
4mass concentration 0.03%, KH
2pO
4mass concentration 0.02%, MgSO
4mass concentration 0.03%, the water that adds purification is supplied mass concentration 100%; Initial pH value of medium is 6.5, is inoculated in fermentation tank after cultivating 12～16h under 37 ℃ of conditions.
(2) production of functional acidified milk:
Lactobacillus plantarum: lactobacillus acidophilus: the mass ratio of lactobacillus paracasei is 4: 3: 3, white granulated sugar addition 6% (mass concentration), inoculum concentration 4% (mass concentration), 36 ℃ of fermentation temperatures, fermentation time 6h.
Raw material milk carries out clean breast and standardization after checking and accepting, and after batching, feed liquid is pumped in surge tank, and temperature is controlled at 60～65 ℃ of unlatching homogenizers and starts working, and homogenization pressure is 15～20Mpa.Pump into again sterilization machine, control 95 ℃ of temperature, sterilization 5min.Utilize cooling water that the feed temperature after sterilization is down to behind 36 ℃ of left and right, feed liquid is pumped into fermentation tank, add the functional lactobacillus mixed bacteria liquid after the activation of 4% (mass concentration).After stirring, stop stirring, controlled fermentation tank temperature is at 36 ℃, and 6h ferments.
After having fermented, by stirring, make curdled milk broken, after stirring, with frozen water, be cooled to 0～5 ℃.After filling by aseptic packaging line, under 0～5 ℃ of condition, refrigerate.
Embodiment 3: formula: Lactobacillus plantarum: lactobacillus acidophilus: the mass ratio of lactobacillus paracasei is 4: 3: 3, white granulated sugar addition 8% (mass concentration), inoculum concentration 5% (mass concentration), 37 ℃ of fermentation temperatures, fermentation time 5h.
(1) prepare the seed fermentation liquid of function lactic acid bacteria
Culture medium: brown sugar mass concentration 6%, glucose quality concentration 5%, whey powder mass concentration 0.07%, mashed potatoes mass concentration 0.04%, K
2hPO
4mass concentration 0.03%, KH
2pO
4mass concentration 0.02%, MgSO
4mass concentration 0.03%, the water that adds purification is supplied mass concentration 100%; Initial pH value of medium is 6.5, is inoculated in fermentation tank after cultivating 12～16h under 37 ℃ of conditions.
(2) production of functional acidified milk:
Lactobacillus plantarum: lactobacillus acidophilus: the mass ratio of lactobacillus paracasei is 4: 3: 3, white granulated sugar addition 8% (mass concentration), inoculum concentration 5% (mass concentration), 37 ℃ of fermentation temperatures, fermentation time 5h.
Raw material milk carries out clean breast and standardization after checking and accepting, and after batching, feed liquid is pumped in surge tank, and temperature is controlled at 60～65 ℃ of unlatching homogenizers and starts working, and homogenization pressure is 15～20Mpa.Pump into again sterilization machine, control 95 ℃ of temperature, sterilization 5min.Utilize cooling water that the feed temperature after sterilization is down to behind 35 ℃ of left and right, feed liquid is pumped into fermentation tank, add the functional lactobacillus mixed bacteria liquid after the activation of 5% (mass concentration).After stirring, stop stirring, controlled fermentation tank temperature is at 37 ℃, and 5h ferments.
After having fermented, by stirring, make curdled milk broken, after stirring, with frozen water, be cooled to 0～5 ℃.After filling by aseptic packaging line, under 0～5 ℃ of condition, refrigerate.
The present invention utilizes autonomous isolated function lactic bacteria strain, takes the lead in health care lactic acid bacteria to introduce lactic acid goods, has formulated a kind of novel fermentation milk product, and product has that relative viscosity is high, retention ability strong, whey is separated out the features such as few.And confirmed that by further animal experiment these 3 kinds of lactic acid bacteria strains have good product exocellular polysaccharide performance and the good field planting performance in enteron aisle, with the fermented dairy product that 3 kinds of lactic acid bacteria cooperative fermentations are produced, there is the gut flora of improvement, strengthen the functions such as immunity.
The present invention adopts through primary dcreening operation and multiple sieve and obtains 3 strain function lactic bacteria strains, lactobacillus acidophilus L.acidophilus La65, Lactobacillus plantarum L.plantarum Lp02 and lactobacillus paracasei L.paracasei Lpc07, to the growth characteristics of function stem, fermentation character, stick on the basis that characteristic, metabolic characteristic, non-oxidizability and removing Scavenging Oxygen Free Radical be studied, develop and take health care as main innovative technology and the product that has nutritional characteristic concurrently.
The ferment effect of 3 kinds of autonomous isolated other lactic acid bacterias of functional lactobacillus mixing ratio that the present invention uses is good, and in sweat, the contrast of viable count is in Table 1, and the contrast of acidified milk sense organ is in Table 2.
The comparison of viable count in table 1 sweat
The comparison of table 2 acidified milk sense organ
As Figure 1-Figure 2, Fig. 1 is EPS variation diagram in function stem sweat.Fig. 2 is the comparison diagram of functional acidified milk and common sour milk EPS.3 kinds of autonomous isolated functional lactobacillus that the present invention uses have product exocellular polysaccharide (EPS) performance, and the lactic acid bacteria strains that directly produces EPS can improve acidified milk rheological properties and structural state, and pre-anti-gel breaks and whey is separated out.The biologically actives such as that some Exopolysaccharides Produced by Lactic Acid Bacterias also have is anticancer, antiulcer, immunological regulation or norcholesterol.The product EPS performance of 3 kinds of functional lactobacillus is shown in Fig. 1, and when 6h, it is maximum that the EPS of Lp02 reaches, and when 7.5h, it is maximum that the EPS of La65 and Lpc07 reaches.The EPS of functional acidified milk and common sour milk is relatively shown in Fig. 2.EPS mass concentration of the present invention is apparently higher than traditional yogurt.
Immunity comparison:
Select the sea cucumber tablet of 10 small white mouse feeding tradition adjusting immunity as a control group,
Select 10 small white mouse feedings the present invention group as a comparison.
Be compared as follows:
Wherein, the absorption of comparative group calcium and mineral matter is fast, and propagation Bifidobacterium, lactic acid bacteria number is many, and the index of blood fat, blood sugar, adjusting cholesterol is low compared with control group.3-5 is placed in dark environment and the environment that is exposed to the sun repeatedly in day, the control group probability of catching an illness is large, so comparative group immunity is strong.
Summary:
The present invention utilizes autonomous isolated function lactic bacteria strain, takes the lead in health care lactic acid bacteria to introduce lactic acid goods, has formulated a kind of novel fermentation milk product, and product has that relative viscosity is high, retention ability strong, whey is separated out the features such as few.And confirmed that by further animal experiment these 3 kinds of lactic acid bacteria strains have good product exocellular polysaccharide performance and the good field planting performance in enteron aisle, with the fermented dairy product that 3 kinds of lactic acid bacteria cooperative fermentations are produced, there is the gut flora of improvement, strengthen the functions such as immunity.
Claims (2)
1. a functional acidified milk, is characterized in that, contains Lactobacillus plantarum, lactobacillus acidophilus and lactobacillus paracasei in described functional acidified milk;
Lactobacillus plantarum: lactobacillus acidophilus: the mass ratio of lactobacillus paracasei is 4: 3: 3.
2. a preparation method for functional acidified milk as claimed in claim 1, is characterized in that, comprises the steps:
(1) prepare function lactic acid bacteria mixed bacteria liquid:
Culture medium: brown sugar mass concentration 6%, glucose quality concentration 5%, whey powder mass concentration 0.07%, mashed potatoes mass concentration 0.04%, K
2hPO
4mass concentration 0.03%, KH
2pO
4mass concentration 0.02%, MgSO
4mass concentration 0.03%, the water that adds purification is supplied quality to 100%;
Lactobacillus plantarum: lactobacillus acidophilus: the mass ratio of lactobacillus paracasei is 4: 3: 3.White granulated sugar addition 5%～8% (mass concentration), initial pH value of medium is 6.5, is inoculated in fermentation tank after cultivating 12～16h under 37 ℃ of conditions, inoculum concentration 2%～5% (mass concentration), obtains functional lactobacillus mixed bacteria liquid;
(2) production of functional acidified milk:
Fragmentation → cooling → filling → finished product the refrigeration of check and accept → clean breast → standardization → batching → homogeneous → sterilization → cooling → inoculation → stirring → fermentation → curdled milk of raw material milk;
Raw material milk carries out clean breast and standardization after checking and accepting, and after batching, feed liquid is pumped in surge tank, and temperature is controlled at 60～65 ℃ of unlatching homogenizers and starts working, and homogenization pressure is 15～20Mpa, then pumps into sterilization machine, controls 95 ℃ of temperature, sterilization 5min; Utilize cooling water that the feed temperature after sterilization is down to behind 35 ℃ of left and right, feed liquid is pumped into fermentation tank, add the functional lactobacillus mixed bacteria liquid after the activation of 2%～5% (mass concentration).After stirring, stop stirring, controlled fermentation tank temperature is at 35～38 ℃, and 5～7h ferments;
After having fermented, by stirring, make curdled milk broken, after stirring, with frozen water, be cooled to 0～5 ℃; After filling by aseptic packaging line, under 0～5 ℃ of condition, refrigerate;
Viable count of lactobacillus>=3 * 10 in the acidified milk obtaining
9cFU/ml.
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| CN105725215A (en) * | 2016-03-28 | 2016-07-06 | 济南康多宝生物技术有限公司 | Lactobacillus oral solution and preparation method thereof |
| CN105779343A (en) * | 2016-03-28 | 2016-07-20 | 济南康多宝生物技术有限公司 | Lactobacillus plantarum capable of effectively removing cholesterol and free radicals and application thereof |
| CN105831534A (en) * | 2016-03-28 | 2016-08-10 | 济南康多宝生物技术有限公司 | Compound lactic acid bacteria beverage and a preparation method thereof |
| CN106418348A (en) * | 2016-09-22 | 2017-02-22 | 天津科技大学 | Method for preparing mashed potatoes by utilizing fermentation of compound lactobacillus |
| CN108085282A (en) * | 2018-01-08 | 2018-05-29 | 金华银河生物科技有限公司 | A kind of compound lactobacillus microbial inoculum and its preparation method and application |
| CN111227035A (en) * | 2018-11-28 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Fermented milk containing probiotic composition and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105725215A (en) * | 2016-03-28 | 2016-07-06 | 济南康多宝生物技术有限公司 | Lactobacillus oral solution and preparation method thereof |
| CN105779343A (en) * | 2016-03-28 | 2016-07-20 | 济南康多宝生物技术有限公司 | Lactobacillus plantarum capable of effectively removing cholesterol and free radicals and application thereof |
| CN105831534A (en) * | 2016-03-28 | 2016-08-10 | 济南康多宝生物技术有限公司 | Compound lactic acid bacteria beverage and a preparation method thereof |
| CN105725215B (en) * | 2016-03-28 | 2019-03-26 | 济南康多宝生物技术有限公司 | A kind of lactic acid bacteria oral liquor and preparation method thereof |
| CN105779343B (en) * | 2016-03-28 | 2019-05-10 | 济南康多宝生物技术有限公司 | One plant of lactobacillus plantarum for effectively removing cholesterol and free radical and its application |
| CN106418348A (en) * | 2016-09-22 | 2017-02-22 | 天津科技大学 | Method for preparing mashed potatoes by utilizing fermentation of compound lactobacillus |
| CN108085282A (en) * | 2018-01-08 | 2018-05-29 | 金华银河生物科技有限公司 | A kind of compound lactobacillus microbial inoculum and its preparation method and application |
| CN108085282B (en) * | 2018-01-08 | 2021-01-05 | 金华银河生物科技有限公司 | Composite lactobacillus agent and preparation method and application thereof |
| CN111227035A (en) * | 2018-11-28 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Fermented milk containing probiotic composition and preparation method thereof |
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Application publication date: 20140319 |