CN104186655B - There is low-fat yogurt of blood fat reducing and anti-oxidation function and preparation method thereof - Google Patents
There is low-fat yogurt of blood fat reducing and anti-oxidation function and preparation method thereof Download PDFInfo
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Abstract
The invention provides a kind of low-fat yogurt with blood fat reducing and anti-oxidation function and preparation method.The described low-fat yogurt with blood fat reducing and anti-oxidation function is the fermented dairy product made after inoculating Lactobacillus plantarum and Bifidobacterium lactis fermentation with milk liquid mixture for raw material, wherein, described milk liquid mixture composition includes: in 1000 milliliters of milk liquid mixtures, sucrose 25～35 grams, glucose 15～25 grams, oligosaccharide 30～80 grams, thickening agent 3～7 grams, surplus is low fat milk.The effect of product of the present invention is able to play blood fat reducing and antioxidative effect.
Description
Technical field
The present invention relates to a kind of low-fat yogurt with blood fat reducing and anti-oxidation function and preparation method, belong to fermented dairy product technical field.
Background technology
Hyperlipemia refers to that the lipid metabolism in human body or operating are abnormal, makes in blood plasma one or more lipids higher than normal range, can behave as hypercholesterolemia, hypertriglyceridemia or the two have concurrently.Hyperlipemia both can be in blood plasma one or more lipid composition concentration exceed normal value high limit state (such as high TC, high TG, high LDL-C etc.), it is also possible to be in blood plasma certain lipid components lower than the lower bound state (such as low HDL-C etc.) of normal value.The generations of disease such as hyperlipemia and atherosclerosis, diabetes, non-alcoholic fatty liver disease, development relationship are close, are one of the Major Risk Factors of cardiovascular and cerebrovascular disease.
It is concentrated mainly on the simple of functional components material at the fermented dairy product correlational study and product that embody blood fat reducing function at present to add and application.Although, there is pertinent literature report lactic acid bacteria can reduce serum cholesterol concentration, improve SOD activity in serum, reduce lipid peroxide level, there is auxiliary blood fat reducing and antioxidative function, but this auxiliary blood fat reducing of lactic acid bacteria and anti-oxidation function exist the strain even diversity of bacterial strain, it is applied in concrete fermented dairy product its blood fat reducing function and needs textual criticism further.
Summary of the invention
It is an object of the present invention to provide a kind of low-fat yogurt with blood fat reducing and anti-oxidation function.
The preparation method that another object of the present invention is to provide the described low-fat yogurt with blood fat reducing and anti-oxidation function.
On the one hand, the invention provides a kind of low-fat yogurt with blood fat reducing and anti-oxidation function, it is the fermented dairy product made after inoculating Lactobacillus plantarum and Bifidobacterium lactis fermentation with milk liquid mixture for raw material, wherein, described milk liquid mixture composition includes: in 1000 milliliters of milk liquid mixtures, sucrose 25～35 grams, glucose 15～25 grams, oligosaccharide 30～80 grams, thickening agent 0.3～3 gram, surplus is low fat milk.
The low-fat yogurt with blood fat reducing and anti-oxidation function of the present invention, mainly using composite as fermented bacterium to Lactobacillus plantarum and Bifidobacterium lactis, made fermentation milk has blood fat reducing and anti-oxidation function.
According to specific embodiments of the present invention, in the present invention, Lactobacillus plantarum used is LactobacillusplantarumP8, and this strain is purchased from Beijing and Mei Kesheng Bioisystech Co., Ltd.Lactobacillus plantarum LactobacillusplantarumP8 is the lactic bacteria strain that the strain separating in the natural fermentation clabber from the herdsman family of Inner Mongolia Autonomous Region in 2003 and filtering out has excellent probiotic properties, this fungi preservation is in China General Microbiological DSMZ (CGMCC), deposit number CGMCCNo.5468 at present.At present to its probiotic properties, health-care effect, genomics has carried out the research that system is deep, correlational study report can referring to CN102618461A, CN102618459A, CN102618459A, " clone of Lactobacillus plantarum P8 linoleate isomerase gene and upstream noncoding region thereof and analysis " (Zhang Xinyan, State of Zhao is fragrant, Bao Qiuhua, open peace. Food Science, 2011, 32 (17): 297-302), (kind will is quick " to produce ion beam mutagenesis and the screening of CLA Lactobacillus plantarum P8 ", State of Zhao is fragrant, Chen Jian, Bao Qiuhua, open peace. Agricultural University of the Inner Mongol's journal (natural science edition) .2011, 32 (3): 207-210), " probiotic bacteria Lactobacillusplantarum continuous passage 4000 generation stability study " (Kong Yanan, Agricultural University of the Inner Mongol's Master's thesis, 2013), " LactobacillusplantarumP8 and the Streptococcusthermophilus mixed fermentation impact on fermentation milk quality " (He Qiuwen, chloroazotic acid spring, Bao Yajing, gift is congratulated, Wang Jicheng, open peace, Chen Wei. probiotic bacteria. China Dairy Industry, 2012, 40 (10): 8-10).Although prior art this bacterium on the books has significant blood lipid regulation effect, but not about it can be used as main bacteria seed for still having the report of good blood fat reducing function after producing fermented dairy product, correlational study shows, the optimum growth temperature of LactobacillusplantarumP8 is 30-35 DEG C, the most suitable growth pH value is about 6.5, namely enter stable phase at cultivation about 10h and be continued until 30h under optimum growing condition, can metabolism galactose, glucose, fructose etc., can not fermenting xylose, xylitol, arabinose etc., it is grown by the kind of carbon source and consumption, acid producing abilities etc. have considerable influence.
According to specific embodiments of the present invention, in the present invention, Bifidobacterium lactis used is Bifidobacteriumanimalissubsp.lactisBB12, and this strain is purchased from Hansen Corp. of section of Denmark, and its optimum growth temperature is 36-38 DEG C, and the most suitable growth pH value is 6-7.
On the other hand, the preparation method that present invention also offers the described low-fat yogurt with blood fat reducing and anti-oxidation function.Used by the present invention, Lactobacillus plantarum is different from the optimal growth conditions of Bifidobacterium lactis, and inventor finds in research process, if direct inoculation Lac Bovis seu Bubali add the sucrose of 6.5% and ferment after both bacterium being mixed according to the conventional production process of fermentation milk in prior art, the pH value of fermentation system is difficult to reduce after reaching about 4.5 again, and in finished product, the viable count of probiotic bacteria is up to 107The CFU/mL order of magnitude, product special flavour is general.There is more viable bacteria to ensure product blood fat reducing and anti-oxidation efficacy and there is the fermented dairy product of excellent flavor in order to produce, the technique that composite for both bacterium fermentation Lac Bovis seu Bubali is prepared fermentation milk has been carried out Improvement by the present invention, and main improvement includes the optimization to composition of raw materials and the optimization to technological condition for fermentation.
About the composition of raw materials of the low-fat yogurt with blood fat reducing and anti-oxidation function of the present invention, present invention determine that the compound proportion of the inoculum concentration of suitable fermented bacterium and two kinds of strains.According to specific embodiments of the present invention, in the present invention, the inoculum concentration of described Lactobacillus plantarum and Bifidobacterium lactis is preferably controlled in 1～3 × 107The compound proportion of CFU/mL, Lactobacillus plantarum and Bifidobacterium lactis ranges for 1:1～10:1.It is highly preferred that the inoculum concentration of described Lactobacillus plantarum is 0.5～2.5 × 107CFU/mL；Bifidobacterium lactis 0.2～1.5 × 107CFU/mL。
Milk liquid mixture composition as fermentation substrate is also optimized by the present invention.
First, main material is low fat milk.According to specific embodiments of the present invention, the present invention as in the milk liquid mixture of fermentation substrate, the low fat milk that described low fat milk can be made up of the direct defat of Fresh Milk, it is also possible to reduced by milk powder, condensed milk or lactalbumin make go back original product；Or the low fat milk being mixed to get by rich milk and skimmed milk or partly skimmed milk, its quality meets relevant criterion and requires.
Further, the present invention as the milk liquid mixture of fermentation substrate also includes specific saccharide, described saccharide includes the sucrose (25～35g/L) of specified quantitative, glucose (15～25g/L) and oligosaccharide (30～80g/L).The interpolation of these saccharides is beneficial to the growth of Lactobacillus plantarum and Bifidobacterium lactis.According to specific embodiments of the present invention, the present invention as in the milk liquid mixture of fermentation substrate, oligosaccharide described in oligosaccharide is one or more in oligomeric isomaltose, oligofructose, oligomeric galactose, oligomeric xylose etc., it is preferred to oligofructose and/or oligomeric xylose.It is highly preferred that oligofructose and the total interpolation of oligomeric xylose range for 30-80g/L, wherein oligofructose adds and ranges for 25～65g/L, and the interpolation of oligomeric xylose ranges for 5～15g/L.
The present invention as, in the milk liquid mixture of fermentation substrate, also added the thickening agent of specified quantitative, in order to product stability.Specifically, described thickening agent can be one or more in modified starch, pectin, agar.
Except above-mentioned formulation optimization, also technological condition for fermentation having been improved in the present invention, the method for the low-fat yogurt according to the preparation of the present invention with blood fat reducing and anti-oxidation function mainly includes step:
With described milk liquid mixture for raw material, sterilization, inoculate Lactobacillus plantarum, heat-preservation fermentation 10-60h at 30 ± 1 DEG C, during to pH5.0～5.5, then access Bifidobacterium lactis, at 30 ± 1 DEG C, continue heat-preservation fermentation 10-20h, during to pH4.0～4.3, stop fermentation, prepare fermented dairy product.
According to specific embodiments of the present invention, the dispensing of milk liquid mixture, sterilization process can carry out according to the routine operation of art, and milk liquid mixture carries out homogenizing also dependent on needs.Milk liquid mixture after sterilization is cooled to the fermentation temperature of Lactobacillus plantarum, inoculates Lactobacillus plantarum, after inoculation can agitation as appropriate uniform, stand afterwards, heat-preservation fermentation 10-60h to pH5.0～5.5 at 30 ± 1 DEG C.Preferably, in this process, the fermentation time of Lactobacillus plantarum is 20～30h, inoculates Bifidobacterium lactis afterwards.After inoculation Bifidobacterium lactis can agitation as appropriate uniform, stand afterwards, be incubated co-fermentation at 30 ± 1 DEG C to pH4.0～4.3.The co-fermentation time is preferably 15～20h, can stop fermentation (such as cooling, stirring breakdown of emulsion are to stop fermentation).Stop the material after fermentation carry out fill, after-ripening, detection qualified after get final product outbound.
In the preparation method of the present invention, the processing step do not mentioned the in detail such as process such as blending process, sterilization, homogenizing, fill, after-ripening all can carry out according to the routine operation of art.
Additionally, the fermentation milk of the present invention, also can add some nutrient substance such as fruit grain such as yellow peach, Fructus Mori etc. in material after fermentation according to taste or nutritional need, abundant product category.The kind of these materials selects and addition can carry out according to the routine operation of art.
Low-fat yogurt obtained by the present invention, finished product (is not added with the product of other materials) after fermentation fat content ranges for 1.0%～1.5%, and pH is 4.0～4.3, it is preferred to 4.2 ± 0.1, the total viable count 1 × 10 of lactic acid bacteria8CFU/mL, has good blood fat reducing and anti-oxidation function, and this product special flavour is good, and have good matter structure stability within the product shelf phase.The low-fat yogurt of the present invention can as the daily health caring food with blood fat reducing and anti-oxidation function.
In sum, the present invention is with Lactobacillus plantarum and Bifidobacterium lactis two probiotics for leaven, add oligosaccharide simultaneously, utilize the long fermentation technique of low temperature, adopt staging fermentation process, prepare the low-fat yogurt containing high viable bacteria content, not only ensure that local flavor and matter structure that fermentation milk is good, simultaneously the viable count 1 × 10 of lactic acid bacteria in fermentation milk finished product8CFU/mL, the fermentation milk of the present invention has good blood fat reducing and antioxidation, is simultaneously applicable to the prevention of cardiovascular disease.
Detailed description of the invention
The beneficial effect of the implementation process of the present invention and generation is described in detail, it is intended to help reader to be more fully understood that essence and the feature of the present invention, not as can the restriction of practical range to this case below by way of specific embodiment.
In each embodiment, Lactobacillus plantarum used is LactobacillusplantarumP8, purchased from Beijing and Mei Kesheng Bioisystech Co., Ltd.Bifidobacterium lactis used is Bifidobacteriumanimalissubsp.lactisBB12, purchased from Hansen Corp. of section of Denmark.
Embodiment 1:
The low-fat yogurt of the present embodiment, forms as the milk liquid mixture of fermentation substrate in its raw material: in 1000 milliliters of milk liquid mixtures, sucrose 30 grams；Glucose 20 grams；Oligofructose 30 grams；Oligomeric xylose 7 grams；Modified starch 3 grams；Surplus is low fat milk.Lactobacillus plantarum inoculum concentration: 1.75 × 1010CFU/L；Bifidobacterium lactis inoculum concentration: 0.25 × 1010CFU/L。
The preparation process of the low-fat yogurt of the present embodiment is: low fat milk → preheating → dispensing → degassed → homogenizing → sterilization → cooling in proportion → first time inoculation → fermentation → stirring → second time inoculation → fermentation → stirring → homogenizing → cooling → fill → warehouse-in, and concrete technology main points are as follows:
Dispensing: call in low fat milk in material-compound tank, is preheating to 55～60 DEG C, adds load weighted sucrose, glucose, oligosaccharide, thickening agent, continues stirring 15～20min, obtain Yoghourt material after fully dissolving.
Homogenizing: after Yoghourt material degassing, in 60～70 DEG C, 150～180Bar when homogenizing.
Sterilization: temperature 95 ± 1 DEG C；Time 300s.
Cooling: Yoghourt material is cooled to 37～39 DEG C.
Inoculation, fermentation: first accessed by Lactobacillus plantarum in sterilizing Yoghourt material, stand after stirring 20～30min, heat-preservation fermentation 20h at 30 ± 1 DEG C, access Bifidobacterium lactis again, stand after stirring 10min, at 30 ± 1 DEG C, continue heat-preservation fermentation 20h, stirring 10min, is cooled to 20～25 DEG C.
(from cooling down complete beginning timing) by complete for product fill in fill, warehouse-in: 12h, warehouse-in, 2～6 DEG C of freezers are placed more than 6h.
Outbound: detect qualified rear outbound.
The total viable count of lactic acid bacteria about 6.5 × 10 in final products8CFU/mL。
In final products, fat content is detected as 1.2%.
Final products pH is 4.2 ± 0.1.
According to the preparation-obtained fermentation milk of the present embodiment, product special flavour is soft, sweet and sour taste, delicate mouthfeel, smooth, 2 DEG C～10 DEG C cold preservations more than 28 days, unacceptable layering, precipitation and fat floating phenomenon can be occurred without in the shelf-life, within the storage phase, product keeps fine and smooth, smooth mouthfeel, local flavor compared with fresh products substantially without change.
Embodiment 2:
The low-fat yogurt of the present embodiment, forms as the milk liquid mixture of fermentation substrate in its raw material: in 1000 milliliters of milk liquid mixtures, sucrose 25 grams；Glucose 20 grams；Oligofructose 25 grams；Oligomeric isomaltose 55 grams；Pectin 0.5 gram；0.5 gram of agar；Surplus is low fat milk.Lactobacillus plantarum inoculum concentration: 1.5 × 1010CFU/L；Bifidobacterium lactis inoculum concentration: 0.5 × 1010CFU/L。
Production method is with embodiment 1.
The total viable count of lactic acid bacteria about 1.5 × 10 in final products8CFU/mL。
In final products, fat content is detected as 1.2%.
Final products pH is 4.2 ± 0.1.
According to the preparation-obtained fermentation milk of the present embodiment, product special flavour is soft, sweet and sour taste, delicate mouthfeel, smooth, 2 DEG C～10 DEG C cold preservations more than 28 days, unacceptable layering, precipitation and fat floating phenomenon can be occurred without in the shelf-life, within the storage phase, product keeps fine and smooth, smooth mouthfeel, local flavor compared with fresh products substantially without change.
Embodiment 3:
The low-fat yogurt of the present embodiment, forms as the milk liquid mixture of fermentation substrate in its raw material: in 1000 milliliters of milk liquid mixtures, sucrose 35 grams；Glucose 15 grams；Oligofructose 30 grams；Oligomeric xylose 7 grams；Modified starch 2 grams, pectin 0.5 gram；Surplus is low fat milk.Lactobacillus plantarum inoculum concentration: 1.2 × 1010CFU/L；Bifidobacterium lactis inoculum concentration: 0.8 × 1010CFU/L。
Production method is substantially with embodiment 1.
The total viable count of lactic acid bacteria about 5.5 × 10 in final products8CFU/mL。
In final products, fat content is detected as 1.2%.
Final products pH is 4.2 ± 0.1.
According to the preparation-obtained fermentation milk of the present embodiment, product special flavour is soft, sweet and sour taste, delicate mouthfeel, smooth, 2 DEG C～10 DEG C cold preservations more than 28 days, unacceptable layering, precipitation and fat floating phenomenon can be occurred without in the shelf-life, within the storage phase, product keeps fine and smooth, smooth mouthfeel, local flavor compared with fresh products substantially without change.
Embodiment 4:
The low-fat yogurt of the present embodiment, forms as the milk liquid mixture of fermentation substrate in its raw material: in 1000 milliliters of milk liquid mixtures, sucrose 30 grams；Glucose 15 grams；Oligomeric galactose 25 grams；Oligomeric isomaltose 50 grams；Modified starch 3 grams；Surplus is low fat milk.Lactobacillus plantarum inoculum concentration: 1.5 × 1010CFU/L；Bifidobacterium lactis inoculum concentration: 1.0 × 1010CFU/L。
In production method, inoculating Lactobacillus plantarum after fermentation 30h, inoculate Bifidobacterium lactis fermentation 20h, all the other are substantially with embodiment 1.
The total viable count of lactic acid bacteria about 1.5 × 10 in final products8CFU/mL。
In final products, fat content is detected as 1.0%.
Final products pH is 4.3 ± 0.1.
According to the preparation-obtained fermentation milk of the present embodiment, product special flavour is soft, sweet and sour taste, delicate mouthfeel, smooth, can 2 DEG C～10 DEG C cold preservations more than 28 days, slightly milk surum precipitates out, but unacceptable layering, precipitation do not occur, within the storage phase, product keeps fine and smooth, smooth mouthfeel, local flavor compared with fresh products substantially without change.
Embodiment 5:
The low-fat yogurt of the present embodiment, forms as the milk liquid mixture of fermentation substrate in its raw material: in 1000 milliliters of milk liquid mixtures, sucrose 35 grams；Glucose 15 grams；Oligomeric galactose 40 grams；Oligomeric xylose 6 grams；Modified starch 3 grams；Surplus is low fat milk.Lactobacillus plantarum inoculum concentration: 1.5 × 1010CFU/L；Bifidobacterium lactis inoculum concentration: 0.75 × 1010CFU/L。
In production method, inoculating Lactobacillus plantarum after fermentation 25h, inoculate Bifidobacterium lactis fermentation 15h, all the other are substantially with embodiment 1.
The total viable count of lactic acid bacteria about 1.5 × 10 in final products8CFU/mL。
In final products, fat content is detected as 1.0%.
Final products pH is 4.2 ± 0.1.
According to the preparation-obtained fermentation milk of the present embodiment, product special flavour is soft, sweet and sour taste, delicate mouthfeel, smooth, 2 DEG C～10 DEG C cold preservations more than 28 days, unacceptable layering, precipitation and fat floating phenomenon can be occurred without in the shelf-life, within the storage phase, product keeps fine and smooth, smooth mouthfeel, local flavor compared with fresh products substantially without change.
Embodiment 6:
The low-fat yogurt of the present embodiment, forms as the milk liquid mixture of fermentation substrate in its raw material: in 1000 milliliters of milk liquid mixtures, sucrose 30 grams；Glucose 20 grams；Oligomeric isomaltose 60 grams；Oligomeric xylose 5 grams；Modified starch 3 grams；Surplus is low fat milk.Lactobacillus plantarum inoculum concentration: 1.2 × 1010CFU/L；Bifidobacterium lactis inoculum concentration: 1.0 × 1010CFU/L。
In production method, inoculating Lactobacillus plantarum after fermentation 30h, inoculate Bifidobacterium lactis fermentation 20h, all the other are substantially with embodiment 1.
The total viable count of lactic acid bacteria about 1.5 × 10 in final products8CFU/mL。
In final products, fat content is detected as 1.0%.
Final products pH is 4.2 ± 0.1.
According to the preparation-obtained fermentation milk of the present embodiment, product special flavour is soft, sweet and sour taste, delicate mouthfeel, smooth, 2 DEG C～10 DEG C cold preservations more than 28 days, unacceptable layering, precipitation and fat floating phenomenon can be occurred without in the shelf-life, within the storage phase, product keeps fine and smooth, smooth mouthfeel, local flavor compared with fresh products substantially without change.
Comparative example 1
The raw material of this comparative example is low fat milk, sucrose, thickening agent, Lactobacillus plantarum, Bifidobacterium lactis, and the addition of wherein said each raw material is calculated as with 1000 milliliters of raw mixtures: sucrose 70 grams；Thickening agent (modified starch) 3 grams；Lactobacillus plantarum 1.75 × 1010CFU；Bifidobacterium lactis 0.25 × 1010CFU；Surplus is low fat milk.
The preparation process of the fermentation milk of this comparative example is:
Dispensing → degassed → homogenizing → sterilization → cooling → inoculation → fermentation → stirring → cooling → fill → the warehouse-in of low fat milk → preheating → in proportion.
Concrete technology main points are as follows:
Dispensing: call in low fat milk in material-compound tank, is preheating to 55～60 DEG C, adds load weighted sucrose, thickening agent, continues stirring 15～20min, obtain Yoghourt material after fully dissolving.
Homogenizing: after Yoghourt material degassing, in 60～70 DEG C, 150～180Bar when homogenizing.
Sterilization: temperature 95 ± 1 DEG C；Time 300s.
Cooling: Yoghourt material is cooled to 40～43 DEG C.
Inoculation, fermentation: access in sterilizing Yoghourt material by Lactobacillus plantarum and Bifidobacterium lactis, stand after stirring 20～30min, heat-preservation fermentation 6h at 42 ± 1 DEG C.
Cooling: the material after fermentation ends is cooled to 20～25 DEG C.
(from cooling down complete beginning timing) by complete for product fill in fill, warehouse-in: 12h, warehouse-in, 2～6 DEG C of freezers are placed more than 6h.
Outbound: detect qualified rear outbound.
The total viable count of lactic acid bacteria about 3.0 × 10 in final products7CFU/mL。
In final products, fat content is 1.2%.
Final products pH is 6.0 ± 0.1.
Blood fat reducing and antioxidation zoopery:
High lipid food: normal feedstuff 92.8%, Adeps Sus domestica 4%, cholesterol 2.5%, sodium cholate 0.7%.
The method for building up of animal packet and model: healthy cleaning grade SD male rat, body weight 200～220g, feed of freely drinking water, normal diet adaptability is raised one week, Culling heart blood, and 2,000g is centrifuged 10min, separates serum, utilizes automatic clinical chemistry analyzer to measure each Serum TC, TG concentration.
Being randomly divided into 5 groups (A, B, C, D, E) of group, A group feeds normal feedstuff, and other groups feed high lipid food, to set up Arteriosclerosis rat model.Weigh after 14d, the 2nd Culling heart blood, 2,000g centrifugal 10min, separate serum, survey serum TC, TG concentration, it is determined that whether hyperlipidemia Animal Model to be.
After the success of hyperlipidemia Animal Model, respectively organize sub-cage rearing, wherein:
A group continues to feed normal feedstuff；B group feeds high lipid food；C group while feeding high lipid food gavage according to embodiment step (omit second time inoculation step) prepare containing Lactobacillus plantarum fermentation milk；The D group Bifidobacterium lactis fermentation milk that gavage is prepared according to embodiment step (omitting second time inoculation step) while feeding high lipid food；
The E group mixing cultured milk containing Lactobacillus plantarum and Bifidobacterium lactis that gavage is prepared according to embodiment 3 while feeding high lipid food.
Feed dosage: be grown up with body weight 70kg, height 175cm, daily intake fermentation milk (viable count 108CFU/mL) 200mL meter, then the viable count taken in for each person every day is 2 × 1010CFU/ people/sky；Body surface area according to people with animal calculates method conversion, obtains the viable count that every rat daily intakes；According to each bacterium number of viable in fermented dairy product, calculate the fermentation milk amount that every rat daily intakes, about about 1mL.
Fasting respectively after feeding 30 days, Culling heart blood, separate serum, adopt automatic clinical chemistry analyzer to measure triglyceride (TG), serum total cholesterol (TC), HDL-C (HDL-C), four blood lipid level indexs of low-density lipoprotein cholesterol (LDL-C)；By the method that test kit is recommended, ultraviolet-uisible spectrophotometer is adopted to measure superoxide dismutase (SOD), glutathion peroxidase (GSH-Px), three blood antioxidant indexs of malonaldehyde (MDA).
Experimental data is with mean ± standard deviationRepresent, data are done statistical analysis, carries out significance of difference analysis.
Result of the test is referring to table 1 to table 3.
The content (mmol/L, n=10, x ± sd) of TG and TC in table 1 hyperlipidemia model rat blood serum
Note: same column compares, △ △ represents and there are differences (p < 0.01).
By result of the test in table 1 it can be seen that high fat group is compared with normal feedstuff, after 14d, serum TG levels significantly raises (p < 0.01), and serum TC level significantly raises (p < 0.01), it was shown that hyperlipidemia model is successfully established.
The impact (mmol/L, n=10, x ± sd) on hyperlipidemia rats serum lipids concentration of the table 2 different fermentations breast
| Packet | TG | TC | HDL-C | LDL-C |
| A | 1.896±0.095 | 1.824±0.358 | 1.498±0.290 | 0.763±0.080 |
| B | 2.712±0.136△△ | 3.333±0.478△△ | 0.958±0.150△△ | 1.312±0.268△△ |
| C | 2.520±0.179* | 2.730±0.305** | 1.026±0.136 | 1.283±0.220 |
| D | 2.711±0.160 | 3.147±0.352* | 0.948±0.072 | 1.369±0.226 |
| E | 2.509±0.026* | 2.479±0.294** | 1.124±0.228* | 0.720±0.220** |
Note: compared with blank group: △ p < 0.05, △ △ p < 0.01；Compared with high fat group: * p < 0.05, * * p < 0.01.
By result of the test in table 2 it can be seen that compared with the high fat group of B group, in C group rat blood serum, triglyceride concentration has slightly reduction (p < 0.05), and total cholesterol concentration significantly reduces (p < 0.01)；In E group rat blood serum, triglyceride concentration has slightly reduction (p < 0.05), and HDL-C concentration has slightly rising (p < 0.05), total cholesterol concentration and concentration of low density lipoprotein cholesterol to significantly reduce (p < 0.05).
Namely the fermentation milk by Lactobacillus plantarum P8 individual plant or with the composite fermentation of Bifidobacterium lactis BB12 all has effect of blood fat reducing, and wherein the fermentation milk blood fat reducing function of the composite fermentation of P8 and BB12 is more notable.
The impact on hyperlipidemia rats SOD in serum, GSH-PX activity and MDA content of the table 3 different fermentations breast
(n=10, x ± sd)
| Packet | SOD(U/mL) | GSH-Px(U/mL) | MDA(nmol/mL) |
| A | 13.508±0.878 | 862.6316±76.932 | 10.4789±1.193 |
| B | 11.3102±1.324△ | 611.8421±90.529△△ | 14.2451±0.744△ |
| C | 11.9840±1.346 | 683.4211±122.702* | 13.8010±1.030 |
| D | 11.9198±0.688 | 612.6316±78.570 | 12.8409±0.604** |
| E | 12.5775±0.936* | 723.9474±43.734** | 12.0536±0.690** |
Note: compared with blank group: △ p < 0.05, △ △ p < 0.01；Compared with high fat group: * p < 0.05, * * p < 0.01.
By result of the test in table 3 it can be seen that compared with the high fat group of B group, in E group rat blood serum, SOD vigor raises (P < 0.01), and GSH-Px vigor significantly raises (P < 0.01), and MDA content significantly reduces (P < 0.01).
Above-mentioned experiment can illustrate, the fermentation milk by Lactobacillus plantarum P8 Yu the composite fermentation of Bifidobacterium lactis BB12 of the present invention has significant anti-oxidation efficacy, it is possible to play blood fat reducing and antioxidative effect.
Claims (11)
1. a low-fat yogurt with blood fat reducing and anti-oxidation function, it is the fermented dairy product made after inoculating Lactobacillus plantarum and Bifidobacterium lactis fermentation with milk liquid mixture for raw material, wherein, described milk liquid mixture composition includes: in 1000 milliliters of milk liquid mixtures, sucrose 25～35 grams, glucose 15～25 grams, oligosaccharide 30～80 grams, thickening agent 0.3～3 gram, surplus is low fat milk；
Wherein, described Lactobacillus plantarum is LactobacillusplantarumP8；Described Bifidobacterium lactis is Bifidobacteriumanimalissubsp.lactisBB12；
And, the described low-fat yogurt with blood fat reducing and anti-oxidation function is prepared in accordance with the following methods: with described milk liquid mixture for raw material, sterilization, inoculates Lactobacillus plantarum, heat-preservation fermentation 10-60h at 30 ± 1 DEG C, during to pH5.0～5.5, access Bifidobacterium lactis again, continue heat-preservation fermentation 10-20h at 30 ± 1 DEG C, during to pH4.0～4.3, stop fermentation, prepare fermented dairy product.
2. low-fat yogurt according to claim 1, wherein, the inoculum concentration of described Lactobacillus plantarum and Bifidobacterium lactis is preferably controlled in 1～3 × 107The compound proportion of CFU/mL, Lactobacillus plantarum and Bifidobacterium lactis ranges for 1:1～10:1.
3. low-fat yogurt according to claim 2, wherein, the inoculum concentration of described Lactobacillus plantarum is 0.5～2.5 × 107CFU/mL；Bifidobacterium lactis 0.2～1.5 × 107CFU/mL。
4. low-fat yogurt according to claim 1, wherein, described oligosaccharide is one or more in oligomeric isomaltose, oligofructose, oligomeric galactose, oligomeric xylose etc..
5. low-fat yogurt according to claim 1, wherein, described oligosaccharide is oligofructose and/or oligomeric xylose.
6. low-fat yogurt according to claim 5, wherein, in milk liquid mixture, oligofructose interpolation ranges for 25～65g/L, and the interpolation of oligomeric xylose ranges for 5～15g/L.
7. low-fat yogurt according to claim 1, wherein, described thickening agent is one or more in modified starch, pectin, agar.
8. low-fat yogurt according to claim 1, its fat content ranges for 1.0%～1.5%, and pH is 4.0～4.3, the total viable count 1 × 10 of lactic acid bacteria8CFU/mL。
9. the method preparing the low-fat yogurt with blood fat reducing and anti-oxidation function described in any one of claim 1～8, the method includes:
With described milk liquid mixture for raw material, sterilization, inoculate Lactobacillus plantarum, heat-preservation fermentation 10-60h at 30 ± 1 DEG C, during to pH5.0～5.5, then access Bifidobacterium lactis, at 30 ± 1 DEG C, continue heat-preservation fermentation 10-20h, during to pH4.0～4.3, stop fermentation, prepare fermented dairy product.
10. method according to claim 9, wherein, after inoculation Lactobacillus plantarum, heat-preservation fermentation 20～30h at 30 ± 1 DEG C, accesses and continues heat-preservation fermentation 15～20h at Bifidobacterium lactis 30 ± 1 DEG C, stop fermentation.
11. the low-fat yogurt described in any one of claim 1～8 is as the application in the daily health caring food with blood fat reducing and anti-oxidation function.
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| JP6862238B2 (en) * | 2017-03-27 | 2021-04-21 | フジッコ株式会社 | How to make drink yogurt |
| CN108740008A (en) * | 2017-04-18 | 2018-11-06 | 深圳华大生命科学研究院 | A kind of probiotic yogurt and preparation method thereof |
| CN110122567A (en) * | 2019-04-26 | 2019-08-16 | 石家庄君乐宝乳业有限公司 | Composite fermentation cream with anti-oxidation function and preparation method thereof |
| CN110771683B (en) * | 2019-12-03 | 2022-11-18 | 河南花花牛乳业集团股份有限公司 | Flavored fermented milk and preparation method thereof |
| CN111011493A (en) * | 2019-12-24 | 2020-04-17 | 广东燕塘乳业股份有限公司 | Preparation method of solidified fermented milk rich in animal bifidobacterium and fermented milk prepared by preparation method |
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