CN104686653B - A kind of symbiotically fermented dairy products and preparation method thereof - Google Patents
A kind of symbiotically fermented dairy products and preparation method thereof Download PDFInfo
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- CN104686653B CN104686653B CN201310647156.4A CN201310647156A CN104686653B CN 104686653 B CN104686653 B CN 104686653B CN 201310647156 A CN201310647156 A CN 201310647156A CN 104686653 B CN104686653 B CN 104686653B
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Abstract
The invention provides symbiotically fermented dairy products, it is made up of cow's milk by lactic acid bacteria and saccharomycetes to make fermentation, the inoculum concentration of lactic acid bacteria is >=1 × 106CFU/g feed liquids, the inoculum concentration of saccharomycete is >=0.1 × 106CFU/g feed liquids；The ratio of lactic acid bacteria and saccharomycete is 1:0.3 to 1:0.1, the amino acid that symbiotic fermentation dairy products of the invention are produced is more, and the quality of product is fine and smooth, mouthfeel is good.Present invention also offers a kind of preparation method of symbiotic fermentation dairy products; the problems such as fermentation fails and ferments insufficient in symbiotic fermentation is avoided, the dairy products amino acid of output is more, the albumen in the product that can adequately protect; preferably, quality exquisiteness, the mouthfeel of product are good for structural state.
Description
Technical field
The present invention relates to a kind of fermented dairy product, more particularly to lactic acid bacteria and the symbiotically fermented dairy products of saccharomycete and its system
Preparation Method.
Background technology
Cultured milk（It is commonly called as Yoghourt）It is common dairy products.It adds or not added using cow's milk or reconstituted milk as primary raw material
Plus auxiliary material, after pasteurize, lactic acid bacteria culturers are accessed, heat-preservation fermentation is made.Acidified milk is prepared using traditional lactic acid bacteria culturers
Product, not additionally in the case of addition amino acid, amino acid content is undesirable in product.
Saccharomycete is a kind of maximum microorganism of the direct amount of the mankind, is relatively used for making the neck such as bread and wine brewing
Domain.《Food Science》2001.Vol.22, No.3 are disclosed《The developmental research of saccharomycete, lactic acid bacteria composite fermentation milk》, wherein
It is that saccharomycete and lactic acid bacteria are 2 to mention strain inoculative proportion:3,37 DEG C, 43 DEG C stepwise fermentations of fermentation temperature, fermentation time is
2.5h, dosage is 6%, and the acidity of fermentation termination is 84-88oT cultured milk.The dairy products of saccharomycete and lactic acid bacteria co-fermentation
In in production process, it can cause easily to produce carbon dioxide in fermentation process if the ratio control of saccharomycete and lactic acid bacteria is improper
Gas and alcohol so that product special flavour and mouthfeel be not good, and the yield of free amino acid can be affected in fermentation process.
The content of the invention
It is an object of the invention to provide a kind of symbiotically fermented dairy products, wherein amino acid content is higher.
Another object of the present invention is a kind of preparation method of symbiotic fermentation dairy products of offer, its dairy products amino being made
Acid content is higher.
The invention provides symbiotically fermented dairy products, it is made up of cow's milk by lactic acid bacteria and saccharomycetes to make fermentation, lactic acid bacteria
Inoculum concentration >=1 × 106CFU/g feed liquids；Inoculum concentration >=0.1 × 10 of saccharomycete6The ratio of CFU/g feed liquids, lactic acid bacteria and saccharomycete
Example is 1:0.3 to 1:0.1.
In a kind of another schematical embodiment of symbiotic fermentation dairy products, raw material includes：Cow's milk 700 to 850
Parts by weight, the parts by weight of lactoprotein 0 to 60, the parts by weight of stabilizer 3 to 14.5 and the weight of sweetener 45 to 130.
In a kind of another schematical embodiment of symbiotic fermentation dairy products, saccharomycete is selected from a gram Le kirschner yeast
Bacterium and/or Hansenula anomala bacterium.
In a kind of another schematical embodiment of symbiotic fermentation dairy products, lactic acid bacteria is selected from bulgarian milk bar
One or more of combination in bacterium, streptococcus thermophilus, Lactobacillus casei, Lactobacillus helveticus and lactobacillus paracasei.
Stabilizer is preferably pectin or/and agar.Sweetener is preferably the weight of white granulated sugar 45 to 100 and 0 to 30 parts by weight
Fructose syrup.
Present invention also offers a kind of preparation method of symbiotic fermentation dairy products, including by cow's milk, lactoprotein and sweetener
Mixing, feed liquid after being mixed；Feed liquid after mixing is cooled to 35-37 DEG C of access lactic acid bacteria and saccharomycete, fermentation to material
PH value is demulsified after being not more than 3.6, feed liquid after must being demulsified；Feed liquid is mixed with stabilizer after being demulsified, and is heated to 70-75 DEG C and is persistently cut
Cut 10-15 minutes；Using homogenizer to the feed liquid homogeneous after shearing, homogenizing temperature is 60-65 DEG C, and homogenization pressure is 180-
220bar and by the feed liquid obtained after homogeneous with after water constant volume sterilize.
In a kind of a kind of schematical embodiment of the preparation method of symbiotic fermentation dairy products, in addition to will mixing
Feed liquid is incubated 5 to 15 minutes at 93-97 DEG C afterwards, then cooling inoculation.
The symbiotically fermented dairy products that the present invention is provided, by cow's milk by lactic acid bacteria and saccharomycete symbiotic fermentation, fermented
The amino acid produced in journey is more, and the quality of product is fine and smooth, mouthfeel is good.The present invention is matched somebody with somebody by rational lactic acid bacteria and saccharomycete
Side, will not produce unnecessary carbon dioxide and alcohol, so as to keep the good taste of product during fermentation.The present invention is provided
Symbiotically fermented dairy products preparation method, it is to avoid fermentation failure and the problems such as ferment insufficient in symbiotic fermentation, output
Dairy products amino acid it is more, the albumen in the product that can adequately protect, preferably, the quality of product is fine and smooth, mouthfeel for structural state
It is good.
Embodiment
The invention provides symbiotically fermented dairy products, it is made up of cow's milk by lactic acid bacteria and saccharomycetes to make fermentation.Here
Cow's milk can be raw milk, reconstituted milk or skimmed milk etc., respectively illustrated in following examples cow's milk in raw material for raw milk,
The situation of reconstituted milk, skimmed milk.The dairy products that the present invention is provided can be milk beverage, acidified milk and other fermented dairy products, original
Material is by lactic acid bacteria and saccharomycete symbiotic fermentation so as to produce compared with amino acids so that the nutritional ingredient of product is higher, used
Lactic acid bacteria and saccharomycete can be obtained by purchased in market.
Lactobacillus inoculum amount >=1 × 10 of the present invention6CFU/g feed liquids；Inoculum concentration >=0.1 × 10 of saccharomycete6CFU/g
The ratio of feed liquid, lactic acid bacteria and saccharomycete is 1:0.3 to 1:0.1.Pass through rational lactic acid bacteria and saccharomycete formula, the mistake of fermentation
Unnecessary carbon dioxide and alcohol will not be produced in journey, so as to keep the good taste of product.
The raw material for the dairy products that the present invention is provided can include the parts by weight of cow's milk 700 to 850, the parts by weight of lactoprotein 0 to 60,
The parts by weight of stabilizer 3 to 14.5, sweetener 45-130 weight.Addition lactoprotein can produce more free amino acids.It is stable
Agent is preferably pectin and agar.Pectin or agar can improve the texture and structural state of symbiotic fermentation dairy products, make after allotment
Product there is more preferable stability.
First embodiment.
Raw material：
Raw milk：800 kilograms；
Stabilizer：3 kilograms of 3.5 kilograms of pectin and agar；
Sweetener：30 kilograms of white granulated sugar double centner and fructose syrup；
Lactic acid bacteria：Inoculum concentration 1 × 106CFU/g feed liquids, by lactobacillus bulgaricus, streptococcus thermophilus and the newborn bar of secondary cheese
Bacterium combines；
Saccharomycete：Inoculum concentration 0.3 × 106CFU/g feed liquids, by gram strangle kirschner saccharomycete and Hansenula anomala bacterium combine and
Into.
Preparation method：
A) raw milk, white granulated sugar and fructose syrup are mixed, feed liquid after being mixed；
B) 5 minutes will be incubated at 93 DEG C after feed liquid after mixing；
C) feed liquid after the mixing after insulation is cooled to 35 DEG C, inoculating lactic acid bacterium and saccharomycete ferment 120 hours, pH value
3.6 demulsifications are reached, feed liquid after being demulsified；
D) feed liquid is mixed with pectin and agar after being demulsified, and is heated to 75 DEG C and is persistently sheared 15 minutes；
E) using homogenizer to the feed liquid homogeneous after shearing, homogenizing temperature is 62 DEG C, and homogenization pressure is 180bar；
F) feed liquid obtained after homogeneous is settled to 1000 kilograms with water and sterilized, sterilization temperature is 121 DEG C, and the time is
4s；
G) by the material obtained after sterilization be cooled to less than 25 DEG C it is filling.
The present embodiment uses lactic acid bacteria and saccharomycete symbiotic fermentation, can produce more amino acid, big significantly to produce
Flavor substance is measured, the distinctive fragrance of fermentation is obtained.
Second embodiment.
Raw material：
800 kilograms of skimmed milk；
10 kilograms of lactoprotein；
Stabilizer：4.5 kilograms of pectin；
Sweetener：80 kilograms of white granulated sugar；
30 kilograms of honey；
10 kilograms of cider；
Lactic acid bacteria：Inoculum concentration 1 × 106CFU/g feed liquids, by lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus helveticus
Composition；
Saccharomycete：Inoculum concentration 0.1 × 106CFU/g feed liquids, are made up of gram Le kirschner saccharomycete and Hansenula anomala bacterium.
Preparation method：
A) skimmed milk, lactoprotein, white granulated sugar, honey and cider are mixed, feed liquid after being mixed；
B) 5 minutes will be incubated at 94 DEG C after feed liquid after mixing；
C) feed liquid after the mixing after insulation is cooled to 36 DEG C of inoculating lactic acid bacteriums and saccharomycete, fermented 120 hours, pH value
Less than 3.6, it is demulsified, feed liquid after being demulsified；
D) feed liquid is mixed with stabilizer after being demulsified, and is heated to 74 DEG C and is persistently sheared 14 minutes；
E) using homogenizer to the feed liquid homogeneous after shearing, homogenizing temperature is 65 DEG C, and homogenization pressure is 190bar；
F) feed liquid obtained after homogeneous is settled to 1000 kilograms with water and sterilized, sterilization temperature is 121 DEG C, 4s；
G) by the material obtained after sterilization be cooled to less than 25 DEG C it is filling.
The present embodiment uses lactic acid bacteria and saccharomycete symbiotic fermentation, produces more amino acid, it is possible to significantly produce big
Flavor substance is measured, the distinctive fragrance of fermentation is obtained.
3rd embodiment.
Raw material：
Raw milk：750 kilograms；
Lactoprotein：20 kilograms；
Stabilizer：5 kilograms of 5.5 kilograms of pectin and agar；
Sweetener：30 kilograms of 45 kilograms of white granulated sugar and fructose syrup；
Honey：30 kilograms；
Cider：20 kilograms；
Lactic acid bacteria：Inoculum concentration 1 × 106CFU/g feed liquids, by lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus helveticus
Composition；
Saccharomycete：Inoculum concentration 0.1 × 106CFU/g feed liquids, are made up of gram Le kirschner saccharomycete and Hansenula anomala bacterium.
Preparation method：
A) raw milk, lactoprotein, white granulated sugar and fructose syrup, honey and cider are mixed, feed liquid after being mixed；
B) 5 minutes will be incubated at 94 DEG C after feed liquid after mixing；
C) feed liquid after the mixing after insulation is cooled to 35 DEG C of inoculating lactic acid bacteriums and saccharomycete, ferments 72 hours, fermented
Journey is very fast, and pH value is less than 3.6, is demulsified, feed liquid after being demulsified；
D) feed liquid is mixed with pectin and agar after being demulsified, and is heated to 73 DEG C and is persistently sheared 12 minutes；
E) the feed liquid homogeneous after shearing of verifying is carried out using homogenizer, homogenizing temperature is 65 DEG C, and homogenization pressure is
200bar；
F) feed liquid obtained after homogeneous is settled to 1000 kilograms with water and sterilized, sterilization temperature is 120 DEG C, 4s；
G) by the material obtained after sterilization be cooled to less than 25 DEG C it is filling.
The present embodiment produces substantial amounts of amino acid using lactic acid bacteria and saccharomycete symbiotic fermentation, and fermentation is very fast, can be notable
A large amount of flavor substances are produced, the distinctive fragrance of fermentation is obtained.
Fourth embodiment.
Raw material：
Reconstituted milk：850 kilograms；
Lactoprotein：30 kilograms；
Stabilizer：3.5 kilograms of pectin；
Sweetener：45 kilograms of white granulated sugar；
Cider：40 kilograms；
Honey：30 kilograms；
Lactic acid bacteria：Inoculum concentration 1 × 106CFU/g feed liquids, by lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus helveticus
Composition；
Saccharomycete：Inoculum concentration is 0.1 × 106CFU/g feed liquids, are made up of gram Le kirschner saccharomycete and Hansenula anomala bacterium.
Preparation method：
A) reconstituted milk, lactoprotein, white granulated sugar, honey and cider are mixed, feed liquid after being mixed；
B) 5 minutes will be incubated at 95 DEG C after feed liquid after mixing；
C) feed liquid after the mixing after insulation is cooled to 36 DEG C of inoculating lactic acid bacteriums and saccharomycete, fermented 72 hours, pH value is low
In 3.6, it is demulsified, feed liquid after being demulsified；
D) feed liquid is mixed with pectin after being demulsified, and is heated to 72 DEG C and is persistently sheared 11 minutes；
E) the feed liquid homogeneous after shearing of verifying is carried out using homogenizer, homogenizing temperature is 62 DEG C, and homogenization pressure is
210bar；
F) feed liquid obtained after homogeneous is settled to 1000 kilograms with water and sterilized, sterilization temperature is 122 DEG C, 4s；
G) by the material obtained after sterilization be cooled to less than 25 DEG C it is filling.
5th embodiment.
Raw material：
Reconstituted milk：800 kilograms；
Lactoprotein：60 kilograms；
Stabilizer：7 kilograms of 7.5 kilograms of pectin and agar；
Sweetener：White granulated sugar double centner；
Honey：30 kilograms；
Cider：50 kilograms；
Lactic acid bacteria：Inoculum concentration 1 × 106CFU/g feed liquids, by lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus helveticus
Composition；
Saccharomycete：Inoculum concentration 0.1 × 106CFU/g feed liquids, are made up of gram Le kirschner saccharomycete and Hansenula anomala bacterium.
Preparation method：
A) reconstituted milk, lactoprotein, white granulated sugar and honey and cider are mixed, feed liquid after being mixed；
B) 5 minutes will be incubated at 95 DEG C after feed liquid after mixing；
C) feed liquid after the mixing after insulation is cooled to 37 DEG C of inoculating lactic acid bacteriums and saccharomycete, fermented 72 hours, pH value is low
In 3.6, it is demulsified, feed liquid after being demulsified；
D) feed liquid is mixed with pectin and agar after being demulsified, and is heated to 70 DEG C and is persistently sheared 10 minutes；
E) the feed liquid homogeneous after shearing of verifying is carried out using homogenizer, homogenizing temperature is 60 DEG C, and homogenization pressure is
220bar；
F) feed liquid obtained after homogeneous is settled to 1000 kilograms with water and sterilized, sterilization temperature is 123 DEG C, 4s；
G) by the material obtained after sterilization be cooled to less than 25 DEG C it is filling.
Sixth embodiment.
Raw material：
Raw milk：800 kilograms；
Lactoprotein：60 kilograms；
Stabilizer：5 kilograms of 3 kilograms of pectin and agar；
Sweetener：20 kilograms of white granulated sugar double centner and fructose syrup；
Lactic acid bacteria：Inoculum concentration 3 × 106CFU/g feed liquids, by lactobacillus bulgaricus, streptococcus thermophilus and the newborn bar of secondary cheese
Bacterium constitutes；
Saccharomycete：Inoculum concentration 0.3 × 106CFU/g feed liquids, are made up of gram Le kirschner saccharomycete and Hansenula anomala bacterium.
Preparation method：
A) raw milk, lactoprotein, white granulated sugar and fructose syrup are mixed, feed liquid after being mixed；
B) 5 minutes will be incubated at 94 DEG C after feed liquid after mixing；
C) feed liquid after the mixing after insulation is cooled to 35 DEG C of inoculating lactic acid bacteriums and saccharomycete, ferments 72 hours, fermented
Journey is very fast, and pH value is less than 3.6, is demulsified, feed liquid after being demulsified；
D) feed liquid is mixed with pectin and agar after being demulsified, and is heated to 73 DEG C and is persistently sheared 12 minutes；
E) the feed liquid homogeneous after shearing of verifying is carried out using homogenizer, homogenizing temperature is 65 DEG C, and homogenization pressure is
200bar；
F) feed liquid obtained after homogeneous is settled to 1000 kilograms with water and sterilized, sterilization temperature is 120 DEG C, 4s；
G) by the material obtained after sterilization be cooled to less than 25 DEG C it is filling.
The present embodiment produces substantial amounts of amino acid using lactic acid bacteria and saccharomycete symbiotic fermentation, and fermentation is very fast, can be notable
A large amount of flavor substances are produced, the distinctive fragrance of fermentation is obtained.
Following table represents needed by human in each hectogram product（EAA）Various amino acid content.Wherein plain chocolate is not
The product of fermentation.Acidified milk is made by adding lactobacillus bulgaricus and streptococcus thermophilus fermentation using conventional method.Symbiosis is sent out
Kefir milk product is made using the raw material and preparation method in embodiment 3.
| Title | Amount needed by human（Gram/60 kilograms/daily） | Plain chocolate（g/100g） | Acidified milk（g/100g） | Symbiotic fermentation dairy products（g/100g） |
| Protein | 80 | 3.1 | 2.7 | 6 |
| Fat | / | 3.7 | 2.9 | 3.1 |
| Carbohydrate | / | 4.8 | 8 | 12.5 |
| L-Histidine | 0.72 | 0.067 | 0.077 | 0.154 |
| ILE | 0.6 | 0.102 | 0.154 | 0.308 |
| Valine | 0.6 | 0.123 | 0.168 | 0.336 |
| L-Leu | 0.84 | 0.187 | 0.264 | 0.528 |
| 1B | 0.72 | 0.213 | 0.243 | 0.486 |
| L-phenylalanine | 0.48 | 0.103 | 0.117 | 0.234 |
| L-Trp | 0.21 | 0.045 | 0.051 | 0.103 |
| METHIONINE | 0.78 | 0.061 | 0.066 | 0.132 |
| L-threonine | 0.42 | 0.11 | 0.128 | 0.256 |
| Amount to： | 5.37 | 1.011 | 1.268 | 2.537 |
Upper table shows that after lactic acid bacteria and saccharomycete symbiotic fermentation, amino acid competence for added value is better than simple breast in product
Acid bacteria fermented product.
Herein, " schematic " expression " serving as example, example or explanation ", will should not be described herein as " showing
Any diagram, the embodiment of meaning property " are construed to a kind of preferred or more advantageous technical scheme.
Herein, " first ", " second " etc. are only used for mutual differentiation, rather than represent their significance level and order
Deng.
Herein, the limitation on the mathematics and/or geometry meaning of " equal ", " identical " etc. and non-critical, is also included
It will be appreciated by those skilled in the art that and manufacture or the error for the permission such as using.Unless otherwise indicated, numerical value model herein
Enclosing not only includes the gamut in two end points, also including being contained in some subranges therein.
It should be understood that, although this specification is described according to each embodiment, but not each embodiment only includes one
Individual independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art will should say
Bright book is as an entirety, and the technical solutions in the various embodiments may also be suitably combined, and forming those skilled in the art can be with
The other embodiment of understanding.
The a series of detailed description of those listed above illustrating only for the possible embodiments of the present invention,
They simultaneously are not used to limit the scope of the invention, all equivalent embodiments made without departing from skill spirit of the present invention or change
More, such as feature combination, segmentation or repetition, should be included in the scope of the protection.
Claims (8)
1. a kind of symbiotically fermented dairy products, it is characterised in that the symbiotically fermented dairy products by cow's milk by lactic acid bacteria and
Saccharomycetes to make fermentation is made；The inoculum concentration of the lactic acid bacteria is >=1 × 106CFU/g feed liquids；The inoculum concentration of the saccharomycete for >=
0.1×106CFU/g feed liquids；The ratio of the lactic acid bacteria of inoculation and the viable count of the saccharomycete is 1:0.3 to 1:0.1.
2. symbiotically fermented dairy products as claimed in claim 1, wherein, its raw material, which is made, to be included：The weight of cow's milk 750 to 850
Measure part, the parts by weight of lactoprotein 0 to 60, the parts by weight of stabilizer 3 to 14.5 and the parts by weight of sweetener 45 to 130.
3. symbiotically fermented dairy products as claimed in claim 1, wherein, the saccharomycete be selected from gram strangle kirschner saccharomycete and/
Or Hansenula anomala bacterium.
4. symbiotically fermented dairy products as claimed in claim 1, wherein, the lactic acid bacteria is selected from lactobacillus bulgaricus, thermophilic
One or more of combinations in hot streptococcus, Lactobacillus casei, Lactobacillus helveticus and lactobacillus paracasei.
5. symbiotically fermented dairy products as claimed in claim 2, wherein, described stabilizer is pectin or/and agar.
6. symbiotically fermented dairy products as claimed in claim 2, wherein, described sweetener is by 45 to 100 parts by weight white sands
The fructose syrup of sugar and 0 to 30 parts by weight is combined.
7. a kind of preparation method of symbiotically fermented dairy products as claimed in claim 2, it is characterised in that including：
The cow's milk, the lactoprotein and the sweetener are mixed, feed liquid after being mixed；
Feed liquid after the mixing is cooled to after 35 to 37 DEG C, the lactic acid bacteria and the saccharomycete, fermentation to material is inoculated with
PH value is demulsified after being not more than 3.6, feed liquid after must being demulsified；
Feed liquid after the demulsification is mixed with the stabilizer, is heated to persistently shear 10 to 15 minutes after 70 to 75 DEG C；
By the feed liquid homogeneous after shearing, homogenizing temperature is 60 to 65 DEG C, and homogenization pressure is 180 to 220bar；And
The feed liquid obtained after the homogeneous is sterilized with after water constant volume.
8. the preparation method of symbiotically fermented dairy products as claimed in claim 7, wherein, in addition to by feed liquid after the mixing
5 to 15 minutes are incubated at 93-97 DEG C, then cooling inoculation.
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| CN108077428A (en) * | 2017-12-20 | 2018-05-29 | 彭裕民 | Radioresistance blueberries are drunk and its processing technology |
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| GB1321776A (en) * | 1970-12-17 | 1973-06-27 | Calpis Food Ind Co Ltd | Method for producing soured milk products |
| CN1502251A (en) * | 2002-11-26 | 2004-06-09 | 陈克铨 | Composite baterial milk products and preparation proess thereof |
| CN1644068A (en) * | 2005-01-20 | 2005-07-27 | 石家庄三鹿集团股份有限公司 | Milk beer beverage and preparation thereof |
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| GB1321776A (en) * | 1970-12-17 | 1973-06-27 | Calpis Food Ind Co Ltd | Method for producing soured milk products |
| CN1502251A (en) * | 2002-11-26 | 2004-06-09 | 陈克铨 | Composite baterial milk products and preparation proess thereof |
| CN1644068A (en) * | 2005-01-20 | 2005-07-27 | 石家庄三鹿集团股份有限公司 | Milk beer beverage and preparation thereof |
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