CN104663884A - Pasteurized milk containing probiotics and preparation method of pasteurized milk - Google Patents
Pasteurized milk containing probiotics and preparation method of pasteurized milk Download PDFInfo
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- CN104663884A CN104663884A CN201410763752.3A CN201410763752A CN104663884A CN 104663884 A CN104663884 A CN 104663884A CN 201410763752 A CN201410763752 A CN 201410763752A CN 104663884 A CN104663884 A CN 104663884A
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Abstract
The invention discloses pasteurized milk containing probiotics. The pasteurized milk contains lactobacillus casei Zhang, namely Lactobacillus casei Zhang. Correspondingly, the invention discloses a preparation method of the pasteurized milk containing probiotics. An experiment performed by an applicant verifies that the Lactobacillus casei Zhang is high in survival rate when being applied to a milk product as the probiotics and has the advantages of remarkably increasing the quantity of the probiotics in the intestinal tract of the human body so as to maintain the microflora balance of the intestinal tract, enhancing the immunity of the human body and relieving anaphylactic reaction.
Description
Technical field
The present invention relates to the application of Lactobacillus casei Zhang in dairy products, belong to dairy products and produce and manufacture field.
Background technology
In dairy products, in order to strengthen nutritive validity, such as strengthen immunity of organisms, regulating intestinal canal flora, reduce serum cholesterol, alleviate lactose intolerance etc., probio is directly joined usually edible food by the producer usually, as in milk and Yoghourt.But not any probio all can be used in dairy products, and in order to reach the effect of health care, probio has to pass through careful screening and joins in food with sufficient amount, and to meet RD requirement in shelf life.Research shows, play the health care that probio is good, must ensure to take in sufficient amount (1 × 10 every day
8-9cFU) active thalline.Therefore, finding the probio in dairy products with enough stability and survival rate is the major issue that this area faces in product development.
Summary of the invention
Applicant finds through a large amount of research practices, Lactobacillus casei Zhang (Lactobacillus casei Zhang) is joined pasteurize Ruzhong as probio there is desirable stability and survival rate, effectively improve product quality and the added value of dairy products.
Based on above-mentioned discovery, applicant completes technical scheme of the present invention.
First, the invention discloses Lactobacillus casei Zhang, i.e. Lactobacillus casei Zhang, as probio in the application in dairy products.
In the present invention, Lactobacillus casei Zhang used, formal name used at school is Lactobacillus casei Zhang, and this bacterial strain bacterial strain is in China Committee for Culture Collection of Microorganisms's General Microbiological Culture preservation center preservation, and preserving number is respectively CGMCC No.1697.This bacterial strain be calendar year 2001 Agricultural University of the Inner Mongol be separated from Siklingelei, Inner Mongolia Autonomous Region prairie herdsman family koumiss (koumiss) and screen the lactic acid bacteria obtained, existing experiment confirms that L.casei Zhang has reducing blood lipid, improves antioxidant ability of organism, the effect of protection liver and prevention type ii diabetes; Meanwhile, its living bacterial liquid and metabolite have significant inhibitory action to food-borne pathogens.
In the present invention, dairy products refer to common pasteurize cow's milk, soya-bean milk etc., and this series products has higher nutritive value, but this type of flavor of dairy products and function ratio more single.This area has been attempted multiple bacterial strain and has been improved cow's milk, soya-bean milk etc. for many years, but poor effect.
Lactobacillus casei Zhang is joined pasteurize Ruzhong as probio and has good survival rate and stability by technical scheme of the present invention, the quantity of beneficial bacterium in human body intestinal canal can be significantly improved and then safeguard that gut flora balances, and body immunity can be strengthened and alleviate allergic reaction.
Wherein, the concentration of Lactobacillus casei Zhang in dairy products is not less than 1 × 10
7cFU/mL.
On the basis of the above, the invention discloses a kind of pasteurization milk containing profitable probliotics, containing Lactobacillus casei Zhang, i.e. Lactobacillus casei Zhang.
Wherein, the concentration of Lactobacillus casei Zhang in dairy products is not less than 1 × 107CFU/mL.
On the basis of the above, the invention also discloses the preparation method of the pasteurization milk containing profitable probliotics, by Lactobacillus casei Zhang being inoculated into pasteurize as probio and obtaining in cooled dairy milk starting material.
Specifically, above-mentioned preparation method realizes as follows:
1) pasteurize or super pasteurize are carried out to dairy milk starting material, and aseptically cool the dairy milk starting material after sterilization;
2) aseptically the culture of Lactobacillus casei Zhang is inoculated into step 1) in gained dairy milk starting material.
Wherein, step 1) in the dairy milk starting material that uses be raw milk, one or more mixture in skimmed milk, Soybean Milk, the pasteurize parameter adopted is for be heated to one of following condition by dairy milk starting material: (1) 63 DEG C keep 30min, (2) 72 DEG C keep 15s, (3) 88 DEG C keep 1s, (4) 95 DEG C keep 0.5s; Super pasteurize parameter keeps 2s for dairy milk starting material being heated to 137 DEG C; Dairy milk starting material after sterilization is cooled to 10-20 DEG C.
In above-mentioned, in order to reduce production cost, can be directly raw material with distribution milk.
In order to improve the stability of dairy products, above-mentioned steps 1) in be also included in sterilization before dairy milk starting material carried out the step of homogeneous, the technological parameter of homogeneous for 65-70 DEG C, carry out homogeneous under 18-20MP.
By the dairy products that preparation method of the present invention obtains, probio L.casei Zhang viable count can stablize remain on>=1.0 × 10
7cFU/mL.
It should be noted that in the present invention, applicant does not specifically limit the consumption of dairy milk starting material and Lactobacillus casei Zhang, and not representing above-mentioned raw materials can use according to any consumption, but adds Lactobacillus casei Zhang in dairy milk starting material, make it>=and 1.0 × 10
7cFU/mL.
Dairy products of the present invention, can adopt and condition preservation like other Dairy products, normally by canned in sterile chamber in an aseptic environment for the pasteurization milk containing profitable probliotics, and stored refrigerated under 4-10 DEG C of condition.
By above-mentioned preparation technology, it is high and stable containing probiotics viable bacteria quantity in the pasteurize cow's milk of profitable probliotics L.casei Zhang that the present invention obtains.
Detailed description of the invention
In the following embodiments, applicant provide some specific implementations of the present invention and proportioning, the present invention is not formed and be particularly limited to.Protection scope of the present invention is covered by claim and equivalents thereof.
Embodiment 1
One, composition of raw materials (in 1000g)
Commercially available fresh cow milk 1000g; Lactobacillus casei Zhang culture 0.05g.
Two, preparation method
1, sterilization process
By commercially available fresh cow milk at 65 DEG C, homogeneous under 20MPa, 137 DEG C keep 2s, are cooled to 10 DEG C, and access Lactobacillus casei Zhang culture, stirs.
2, process of assembling is divided
In aseptic condition packing vial after sterilization, be then placed in 4 DEG C of refrigerations, obtain the pasteurize cow's milk containing profitable probliotics of the present embodiment.
Embodiment 2
One, composition of raw materials (in 1000g)
Commercially available soya-bean milk 1000g; Lactobacillus casei Zhang culture 0.05g
Two, preparation method
1, sterilization process
Commercially available soya-bean milk is kept 0.5s at 95 DEG C, is cooled to 10 DEG C, access Lactobacillus casei Zhang culture, stirs.
2, process of assembling is divided
In aseptic condition packing vial after sterilization, be then placed in 4 DEG C of refrigerations, obtain the pasteurize soya-bean milk containing profitable probliotics of the present embodiment.
Embodiment 3
One, composition of raw materials (in 1000g)
Commercially available skimmed milk 1000g; Lactobacillus casei Zhang culture 0.05g
Two, preparation method
1, sterilization process
Commercially available skimmed milk is heated to 72 DEG C and keeps 15s, be cooled to 8 DEG C, access Lactobacillus casei Zhang culture, stirs.
2, process of assembling is divided
In aseptic condition packing vial after sterilization, be then placed in 4 DEG C of refrigerations, obtain the pasteurize cow's milk containing profitable probliotics of the present embodiment.
In order to the effect that the present invention applies is described, for embodiment 1, carry out physical and chemical index and detected and viable count detection, concrete outcome reference table 1,2.
Table 1 cow's milk and soya-bean milk are in the measurement result of duration of storage pH value and titratable acidity
Note: between the data containing same letter in footmark, difference is not significantly (p > 0.05)
Table 2 cow's milk and soya-bean milk are in the change of duration of storage bacterium L.casei Zhang viable count
Note: between the data containing same letter in footmark, difference is not significantly (p > 0.05)
From above-mentioned, dairy products of the present invention use Lactobacillus casei Zhang, have good stability, and the survival rate of this bacterial strain in dairy products are high, meet application needs.
Claims (9)
1., containing a pasteurization milk for profitable probliotics, it is characterized in that containing Lactobacillus casei Zhang, i.e. Lactobacillus casei Zhang.
2. pasteurization milk according to claim 1, is characterized in that the concentration of Lactobacillus casei Zhang in dairy products is not less than 1 × 10
7cFU/mL.
3. Lactobacillus casei Zhang, i.e. Lactobacillus casei Zhang, as probio in the application in dairy products.
4. application according to claim 3, is characterized in that the concentration of Lactobacillus casei Zhang in dairy products is not less than 1 × 10
7cFU/mL.
5., containing the preparation method of pasteurization milk of profitable probliotics, it is characterized in that comprising Lactobacillus casei Zhang is inoculated into pasteurize and step in cooled dairy milk starting material as probio.
6. preparation method according to claim 5, is characterized in that specifically comprising the steps: 1) pasteurize or super pasteurize are carried out to dairy milk starting material, and aseptically cool the dairy milk starting material after sterilization; 2) aseptically the culture of Lactobacillus casei Zhang is inoculated into step 1) in gained dairy milk starting material.
7. preparation method according to claim 6, it is characterized in that step 1) in the dairy milk starting material that uses be raw milk, one or more mixture in skimmed milk, Soybean Milk, the pasteurize parameter adopted is for be heated to one of following condition by dairy milk starting material: (1) 63 DEG C keep 30min, (2) 72 DEG C keep 15s, (3) 88 DEG C keep 1s, (4) 95 DEG C keep 0.5s; Super pasteurize parameter keeps 2s for dairy milk starting material being heated to 137 DEG C; Dairy milk starting material after sterilization is cooled to 10-20 DEG C.
8. preparation method according to claim 6, is characterized in that in step 1) in be also included in sterilization before dairy milk starting material carried out the step of homogeneous, the technological parameter of homogeneous for 65-70 DEG C, carry out homogeneous under 18-20MP.
9. preparation method according to claim 6, characterized by further comprising canned in sterile chamber in an aseptic environment containing the pasteurization milk of profitable probliotics, and under 4-10 DEG C of condition cryopreserved step.
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| CN201410763752.3A CN104663884A (en) | 2014-12-11 | 2014-12-11 | Pasteurized milk containing probiotics and preparation method of pasteurized milk |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720301A (en) * | 2016-11-17 | 2017-05-31 | 光明乳业股份有限公司 | A kind of pasteurization milk and preparation method thereof |
| CN109674827A (en) * | 2019-02-11 | 2019-04-26 | 华中科技大学同济医学院附属同济医院 | Lactobacillus casei Zhang is improving acute kidney injury, prevents and treats the application in kidney region fibrosis |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455237A (en) * | 2008-12-03 | 2009-06-17 | 内蒙古农业大学 | Lactobacillus casei fermented milk and preparation method thereof |
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2014
- 2014-12-11 CN CN201410763752.3A patent/CN104663884A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455237A (en) * | 2008-12-03 | 2009-06-17 | 内蒙古农业大学 | Lactobacillus casei fermented milk and preparation method thereof |
Non-Patent Citations (1)
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| 尤玉如等: "《乳品与饮料工艺学》", 31 March 2014 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720301A (en) * | 2016-11-17 | 2017-05-31 | 光明乳业股份有限公司 | A kind of pasteurization milk and preparation method thereof |
| CN109674827A (en) * | 2019-02-11 | 2019-04-26 | 华中科技大学同济医学院附属同济医院 | Lactobacillus casei Zhang is improving acute kidney injury, prevents and treats the application in kidney region fibrosis |
| CN109674827B (en) * | 2019-02-11 | 2022-09-27 | 华中科技大学同济医学院附属同济医院 | Application of lactobacillus casei Zhang in improving acute kidney injury and preventing and treating renal interstitial fibrosis |
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