CN105285096A - Fermented milk beverage rich in levan and preparation method of fermented milk beverage - Google Patents
Fermented milk beverage rich in levan and preparation method of fermented milk beverage Download PDFInfo
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Abstract
The invention discloses a fermented milk beverage rich in levan and a preparation method of the fermented milk beverage. The preparation method comprises the following steps of: (1) fermenting and culturing leuconostoc citreum fermented strains in skim milk cane sugar culture media so as to obtain fermented milk; and (2) mixing the obtained fermented milk with blending liquid containing sweet materials and sour agents so as to obtain a mixture, homogenizing the mixture, and sterilizing the homogenized mixture so as to obtain the fermented milk beverage. The leuconostoc citreum adopted by the preparation method is one of lactic acid bacteria, and compared with other bacterial strains producing the levan such as bacillus, the leuconostoc citreum has metabolism products with higher food safety. Through the adoption of the preparation method disclosed by the invention, the production steps are greatly simplified, the production cost is reduced, and besides, pollution risk caused by discontinuous operation is reduced. The fermented milk beverage prepared by the preparation method is higher in the content of the levan and stable in quality, and the present situation that the levan is rarely used as the functional ingredient of the beverage in the existing market is broken.
Description
Technical field
The invention belongs to biological technical field, be specifically related to a kind ofly be rich in leben of levulan levan and preparation method thereof.
Background technology
Polysaccharide (polysaccharide) a kind of forms macromolecule polyalcohol by monose with glycosidic bond bonding, and research shows, polysaccharide has immunological regulation, the prebiotic function such as antiviral, anticancer, hypoglycemic, hypotensive.The polysaccharide of occurring in nature is mainly distributed in microorganism, higher plant, animal, lichens and algae, wherein, microbe-derived polysaccharide is its exocellular polysaccharide espespecially, in growth metabolism process, the class saccharide compound outside cell membrane is secreted into for some specified microorganisms (as lactic acid bacteria, agrobacterium, rhizobium etc.), wherein, the glycocalix depended on outside microorganism wall is called capsular polysaccharide, and glue polysaccharide then exists with the form of permeating in growing environment.
Levulan Levan is a kind of natural fructose polymer, be present in various plants and microbial fermentation product, although be unwelcome microbial metabolic products in sugar-cane juice processing industry, but at the medical clinical field such as anticancer, antitumor, antibacterial, antiviral, hypoglycemic, reducing blood lipid, norcholesterol, enhancing immunity, fat-reducing, there is high using value, receive the concern of researcher in recent years.About the report of levan can trace back to the thirties in 20th century the earliest, so far correlative study has spread all over multiple fields such as output optimization, structure elucidation, the mechanism of action, functional characteristic, but, make a general survey of domestic beverage market, although types of functionality beverage is grown thickly, as red ox (makeup energy), pulsation (replenishing vitamins) etc., but be that the beverage of main functional component does not almost have with levan.And, the existing correlative study containing polysaccharide drink is reported, its polysaccharide origin related to mostly is the metabolism of the harmful bacteria such as bacillus, aerobacteria and obtains, application mode be also all people for making an addition in beverage, the polysaccharide origin with certain application risk makes this series products gradually lack novelty and security with the application mode of artificially adding.
Therefore, the leben that it is functional components that the microbial metabolism skimmed milk SM utilizing security higher is produced with levulan levan, will be one of the trend of following new type functional beverage development, this problems demand solves.
Summary of the invention
Therefore, the present invention take levan as the leben of main functional component to solve that existing market lacks, and existing levan producing strains mostly is pathogenic bacteria, and polysaccharide mostly is artificial problem of adding in similar beverages, provides and be a kind ofly rich in leben of levulan levan and preparation method thereof.
The present inventor finds to utilize deposit number for after CGMCCNo.6431 lemon leukonid (Leuconostoccitreum) metabolism skimmed milk SM, containing a large amount of levulan levan in the acidified milk obtained, the local flavor of this acidified milk after blending and tasting is rather good, can be accepted by most of consumer, thus complete the present invention.
For solving the problems of the technologies described above, one of technical scheme that the present invention takes is: a kind of preparation method being rich in the leben of levulan levan, and this preparation method comprises the following steps:
(1) by lemon leukonid (Leuconostoccitreum) fermented bacterium fermented and cultured in skimmed milk SM, acidified milk is obtained;
(2) step (1) gained acidified milk is mixed with the blending liquid containing sweetening material and acid, homogeneous, sterilizing and get final product.
Wherein step (1) is by lemon leukonid (Leuconostoccitreum) fermented bacterium fermented and cultured in skimmed milk SM, obtains acidified milk.
Wherein said lemon leukonid is prior art, and its preparation method is this area customary preparation methods, or obtains by buying.Described lemon leukonid (Leuconostoccitreum) fermented bacterium is preferably the lemon leukonid strain that preserving number is CGMCCNO.6431, the called after BD01707 of this bacterial strain.This bacterial strain was deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC), preservation address on 08 13rd, 2012: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode: 100101.The preparation method of described skimmed milk SM preferably comprises the following steps: in distilled water, add the skimmed milk powder of 6 ~ 12% and the sucrose of 5 ~ 20%, described percentage is mass percent, after mixing is fully dissolved, 95 ~ 125 DEG C of sterilizings 5 ~ 20 minutes, cool and get final product.The temperature of described cultivation is preferably 25 DEG C ~ 35 DEG C, be more preferably 30 DEG C, described fermented and cultured is more preferably concussion fermented and cultured, the speed of vibration is preferably 150 ~ 250rpm, and be more preferably 200rpm, incubation time is preferably 72h ~ 110 hour, it is more preferably 96 hours, inoculum concentration is preferably 1.0% ~ 3.0%, and be more preferably 2.0%, described percentage is percent by volume.
Wherein step (2) is mixed with the blending liquid containing sweetening material and acid by step (1) gained acidified milk, homogeneous, sterilizing and get final product.
Wherein said sweetening material is the sweetening material of this area routine, is more preferably one or more in white granulated sugar, syrup and sweetener; Wherein, described sweetener is one or more in Aspartame, honey element and acesulfame potassium; The content of described sweetening material is that to make the sugariness of described leben amount to into sweetness of cane sugar be 5% ~ 10%; Described acid is the acid of this area routine, is preferably one or more in citric acid, malic acid, tartaric acid, lactic acid and acetic acid; The content of described acid is the titratable acidity 70 ° of T ~ 80 ° T making described leben.The kind of sweetening material of the present invention and acid and use amount all meet the regulation of Food Additives Used in China relevant laws and regulations.Wherein said acidified milk and the volume ratio of blending liquid are preferably 1:0.69 ~ 1:2.02, are more preferably 1:1.33 ~ 1:2.02, are preferably 1:2.02.The pressure of wherein said homogeneous is preferably 15 ~ 30MP, is more preferably 20 ~ 28MP, is preferably 25MP; The temperature of described sterilizing is preferably 95 DEG C ~ 125 DEG C, is more preferably 98 ~ 110 DEG C, is preferably 100 DEG C; The time of sterilizing is 5 minutes ~ 20 minutes, is more preferably 10 ~ 18 minutes, is preferably 15 minutes.
For solving the problems of the technologies described above, two of the technical scheme that the present invention takes is: the leben being rich in levulan levan that a kind of preparation method as described in the present invention obtains.
Leben as above, wherein the content of levulan levan is preferably >=0.5%, and described percentage is mass percent.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is:
1, the bacterial strain that the present invention adopts is the lemon leukonid (Leuconostoccitreum) that levulan levan is produced in a strain, and this bacterial strain is that Late Cambrian has the lemon leukonid producing levan ability.
2, the lemon leukonid that the present invention adopts is the one of lactic acid bacteria, and compared with the bacterial strain (as bacillus etc.) producing levan with other, its metabolite has higher foodsafety.
3, contained in leben provided by the invention levan is that lemon leukonid metabolism sucrose produces, compared with the polysaccharide drink produced with addition manner after artificial on the market, preparation technology of the present invention greatly simplify production stage, save production cost, reduce the pollution risk brought in noncontinuity operation simultaneously.
4, leben provided by the invention, it prepares fermentation medium wide material sources, with low cost, natural safety that institute's process adopts, while reduction Material Cost, improves the security of food.
5, the present invention utilizes the lemon leukonid producing levulan levan to ferment natural fermented culture medium, in conjunction with blending, the method for seasoning produces direct-edible functional beverage, breaks the rare present situation using levulan levan as functional components beverage on existing market.
biomaterial preservation information
The bacterial strain of the lemon leukonid that the present invention relates to, be deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on 08 13rd, 2012, preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode: 100101.The Classification And Nomenclature of the suggestion of this bacterial strain is: lemon leukonid Leuconostoccitreum, and the deposit number of this bacterial strain is: CGMCCNo.6431, and the culture name of institute's preservation is called: BD01707.
Accompanying drawing explanation
Fig. 1 shows the monose composition chromatogram measurement result of lemon leukonid BD01707 polysaccharide.
Fig. 2 shows the infrared spectrum measurement result of lemon leukonid BD01707 polysaccharide.
Fig. 3 shows the nuclear magnetic resonance measuring result of lemon leukonid BD01707 polysaccharide.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
Embodiment 1 is rich in the preparation of the leben of levulan levan
1, materials and methods
The preparation of skimmed milk SM: be that the skimmed milk powder of 10% and the sucrose in water ratio of 15% and distilled water mix by mass percent, after fully dissolving, sterilizing 5min, is cooled to room temperature at 125 DEG C, obtains the sterile absorbent lactosucrose culture medium of desired concn.
The preparation of seed (fermented bacterium): be that the freeze-dried powder of lemon leukonid (Leuconostoccitreum) BD01707 of GCMCCNo.6431 dissolves with a small amount of sterile distilled water by deposit number, get on the M17 agar medium (MerckCo. Germany) that a ring lines containing 2% (w/v) sucrose with oese, 28 DEG C of aerobic cultivation 24h take out, the M17 fluid nutrient medium (buy from MerckCo. Germany) of 20mL containing 2% (w/v) sucrose is put into oese picking list bacterium colony, 28 DEG C of 180rpm shaking tables are cultivated 24h and are taken out, culture 9, centrifugal 10 minutes of 000rpm, supernatant discarded, after thalline sterile distilled water washs 2 times, suspend with the sterile distilled water of former volume of culture, obtain the seed fermented.
The preparation of polysaccharide (levulan levan) in acidified milk: get acidified milk with the centrifugal 10min of 15,000g, get supernatant, add 3 times of volumes in the absolute ethyl alcohol of supernatant volume, hold over night, 15, the centrifugal 10min of 000g, collecting precipitation thing and water-soluble after, vacuum freeze drying and get final product.
The preparation of polysaccharide (levulan levan) in leben: get leben 15, the centrifugal 10min of 000g, get supernatant (removing the dead thalline of deactivation), add the absolute ethyl alcohol of 3 times of volumes, hold over night, the centrifugal 10min of 15,000g, collecting precipitation thing and water-soluble after, vacuum freeze drying and get final product.
2, the preparation of the leben of levulan levan is rich in
(1) by the lemon leukonid BD01707 seed of gained with inoculum concentration 2% (v/v) aseptic inoculation in containing sucrose 15% (v/v), skimmed milk 10% (w/w) culture medium, 30 DEG C, 200rpm cultivates 96 hours, acidified milk is got after fermentation ends, after measured, in this acidified milk, levan content is 1.6% (w/v).
(2) white granulated sugar, citric acid are dissolved in the water of 50 DEG C completely, obtain blending liquid.Under 15MP pressure, homogeneous is carried out after fully being mixed with 1:2.02 (v/v) with blending liquid by above-mentioned acidified milk, and in 95 DEG C of sterilizing 20min, filling, obtain the leben product A of the present embodiment.
After testing, what the present embodiment was produced is rich in levan content 0.53% (w/v) in the leben of levulan levan, and sugariness is the sweetness of cane sugar containing 10%, acidity 80 ° of T.
3, composition detection
(1) the monose composition measuring of polysaccharide in lemon leukonid BD01707 acidified milk
A () standard sample configures:
Polysaccharide hydrolysis: draw 100 μ L concentration be the polysaccharide sample solution of 4mg/mL ~ 5mg/mL in the tool plug scale test tube of 5mL, add the 4moL/LTFA of 100 μ L, fill N
2tube sealing, is hydrolyzed 2h in 110 DEG C of baking ovens; Open lid after cooling, after adding 200 μ L methyl alcohol, use N
2dry up, so repeat to add methyl alcohol and use N
2blow 3 times, remove TFA, the water-soluble solution of its residue is settled to 5mL, supply sample introduction analysis with after 0.45 μm of micro-pore-film filtration.
(b) chromatographic condition
Chromatographic column: CarboPacPA203mmi.d. × 150mm;
Mobile phase: A, H
2o; B, 250mmol/LNaOH; C, 1mol/LNaAc;
Ternary gradient elution: flow velocity: 0.5mL/min; Integrated pulsed amperometric detection device;
Au working electrode: Ag/AgCl reference electrode;
Sampling volume: 20 μ L; Column temperature: 30 DEG C.
Polysaccharide sample in c step (1) acidified milk that () prepares by preceding method, and form with the monose of high-efficiency anion chromatography determination polysaccharide.
Data result: the chromatography of lemon leukonid BD01707 polysaccharide sample glycosyl composition the results are shown in Figure 1, and this polysaccharide has single absworption peak at 14.50min, and the retention time of this absworption peak is consistent with fructose mark product retention time.
Conclusion: lemon leukonid BD01707 polysaccharide is made up of the single glycosyl of fructose, is a kind of levulan.
(2) structural determination of polysaccharide in lemon leukonid BD01707 acidified milk
A () FTIR spectrum (FTIR) measures
After polysaccharide sample in step (1) acidified milk prepared by preceding method fully mixes with potassium bromide powder, be pressed into sheet, application Fourier infrared spectrograph (Nicolet6700, ThermoFisher company, the U.S.) carry out FTIR spectrum (FTIR) mensuration.
Result as shown in Figure 2,3306cm
-1the strong broad peak at place is intermolecular and hydroxyl group absorption peak in molecule, 2930cm
-1and 2884cm
-1for the absworption peak of c h bond stretching vibration in residue of fructose, 1634cm
-1the absworption peak at place is caused by Bound moisture, 1412-1217cm
-1for the absworption peak of C-H angle vibration, 1120-1008cm
-1the absworption peak at place is the result of the stretching vibration of C-O-C and C-O-H.923cm
-1and 810cm
-1the absworption peak at place is relevant with the stretching vibration of furan nucleus.
Conclusion: the sugared ring configuration of BD01707 polysaccharide is based on furan nucleus.
B () nuclear magnetic resonance (NMR) measures
Polysaccharide sample in step (1) acidified milk prepared by preceding method is dissolved in heavy water completely by the concentration of 10mg/mL, and using NMR spectrometer (AvanceIII400MHz, Bruker company, Germany) carry out nuclear magnetic resonance (NMR) mensuration.As shown in Figure 3, in Fig. 3, A is NMR-to result
1h composes, and the chemical shift of seven protons of show sample concentrates on 3.4-4.2ppm region, and in Fig. 3, B is NMR-
13c composes, and show sample is at 104.537 (C-2), and there is resonance at 80.622 (C-5), 76.628 (C-3), 75.532 (C-4), 63.716 (C-6) and 60.234 (C-1) ppm place.
Conclusion: FTIR with
1h,
13the data binding analysis of C spectrum shows, BD01707 polysaccharide is levulan levan.
Embodiment 2 is rich in the preparation of the leben of levulan levan
1, materials and methods
The preparation of skimmed milk SM: by mass percent be 12% skimmed milk powder and mass percent be 20% sucrose and distilled water mix, after abundant dissolving, at 95 DEG C, sterilizing 20min, is cooled to room temperature, obtains the sterile absorbent lactosucrose culture medium of desired concn.
The preparation of polysaccharide (levulan levan) in the preparation of polysaccharide (levulan levan) in the preparation of seed (fermented bacterium), acidified milk, leben: with embodiment 1.
2, the preparation of the leben of levulan levan is rich in
(1) be 0.5% aseptic inoculation in the culture medium containing sucrose 20%, skimmed milk 12% by the lemon leukonid BD01707 seed of gained with the percent by volume of inoculum concentration, 35 DEG C, 100rpm cultivates 120 hours, acidified milk is got after fermentation ends, in this acidified milk, levan content is 1.44% after measured, and described percentage is mass percent.
(2) syrup, Aspartame, malic acid, tartaric acid, lactic acid are dissolved in the water of 50 DEG C completely, obtain blending liquid.Under 30MP pressure, homogeneous is carried out after fully being mixed with 1:1.77 (v/v) with blending liquid by above-mentioned acidified milk, and in 125 DEG C of sterilizing 5min, filling, obtain the leben product B of the present embodiment.
After testing, what the present embodiment was produced is rich in levan content 0.52% in the leben of levulan levan, and sugariness is the sweetness of cane sugar containing 5%, and acidity 70 ° of T, described percentage is mass percent.
Embodiment 3 is rich in the preparation of the leben of levulan levan
1, materials and methods
The preparation of skimmed milk SM: by mass percent be 6% skimmed milk powder and mass percent be 5% sucrose and distilled water mix, after abundant dissolving, at 100 DEG C, sterilizing 15min, is cooled to room temperature, obtains the sterile absorbent lactosucrose culture medium of desired concn.
The preparation of polysaccharide (levulan levan) in the preparation of polysaccharide (levulan levan) in the preparation of seed (fermented bacterium), acidified milk, leben: with embodiment 1.
2, the preparation of the leben of levulan levan is rich in
(1) by the lemon leukonid BD01707 seed of gained with inoculum concentration 4.0% (v/v) aseptic inoculation in sucrose mass percentage content be 5%, skimmed milk mass percentage content is the culture medium of 6%, 20 DEG C, 300rpm cultivates 48 hours, acidified milk is got after fermentation ends, after measured, in this acidified milk, the mass percentage content of levan is 0.86%.
(2) white granulated sugar, honey element, An Saimi, citric acid, acetic acid are dissolved in the water of 50 DEG C completely, obtain blending liquid.Under 25MP pressure, homogeneous is carried out after fully being mixed with 1:0.69 (v/v) with blending liquid by above-mentioned acidified milk, and in 120 DEG C of sterilizing 10min, filling, obtain the leben products C of the present embodiment.
After testing, the mass percentage content being rich in levan in the leben of levulan levan that the present embodiment is produced is 0.51%, and sugariness is the sweetness of cane sugar containing 6.8%, acidity 73 ° of T.
Embodiment 4 is rich in the preparation of the leben of levulan levan
1, materials and methods
The preparation of skimmed milk SM: by mass percent be 8% skimmed milk powder and mass percent be 10% sucrose mix with distilled water according to a certain ratio, after abundant dissolving, at 120 DEG C, sterilizing 10min, is cooled to room temperature, obtains the sterile absorbent lactosucrose culture medium of desired concn.
The preparation of polysaccharide (levulan levan) in the preparation of polysaccharide (levulan levan) in the preparation of seed (fermented bacterium), acidified milk, leben: with embodiment 1.
2, the preparation of the leben of levulan levan is rich in
(1) by the lemon leukonid BD01707 seed of gained, with inoculum concentration 1.0% (v/v) aseptic inoculation, in containing, sucrose mass percentage content is 10%, skimmed milk mass percentage content is the culture medium of 8%, 25 DEG C, 150rpm cultivates 72 hours, acidified milk is got after fermentation ends, after measured, in this acidified milk, levan content is 1.26% (w/v).
(2) white granulated sugar, syrup, An Saimi, citric acid, lactic acid, acetic acid are dissolved in the water of 50 DEG C completely, obtain blending liquid.Under 20MP pressure, homogeneous is carried out after fully being mixed with 1:1.33 (v/v) with blending liquid by above-mentioned acidified milk, and in 100 DEG C of sterilizing 15min, filling, obtain the leben product D of the present embodiment.
After testing, the mass percentage content being rich in levan in the leben of levulan levan that the present embodiment is produced is 0.54%, and sugariness is the sweetness of cane sugar containing 8.5%, acidity 77 ° of T.
Embodiment 5 is rich in the preparation of the leben of levulan levan
1, materials and methods
The preparation of skimmed milk SM: to be 8% skimmed milk powder and mass percentage content by mass percentage content be 12% sucrose and distilled water mix, after abundant dissolving, at 115 DEG C, sterilizing 12min, is cooled to room temperature, obtains the sterile absorbent lactosucrose culture medium of desired concn.
The preparation of polysaccharide (levulan levan) in the preparation of polysaccharide (levulan levan) in the preparation of seed (fermented bacterium), acidified milk, leben: with embodiment 1.
2, the preparation of the leben of levulan levan is rich in
(1) by the lemon leukonid BD01707 seed of gained, with inoculum concentration 3.0% (v/v) aseptic inoculation, in containing, sucrose mass percentage content is 12%, skimmed milk mass percentage content is the culture medium of 8%, 28 DEG C, 250rpm cultivates 88 hours, acidified milk is got after fermentation ends, after measured, in this acidified milk, the mass percentage content of levan is 1.48%.
(2) white granulated sugar, syrup, Aspartame, honey element, An Saimi, citric acid, malic acid, tartaric acid, lactic acid, acetic acid are dissolved in the water of 50 DEG C completely, obtain blending liquid.Under 22MP pressure, homogeneous is carried out after fully being mixed with 1:1.69 (v/v) with blending liquid by above-mentioned acidified milk, and in 115 DEG C of sterilizing 12min, filling, obtain the leben product E of the present embodiment.
After testing, the mass percentage content being rich in levan in the leben of levulan levan that the present embodiment is produced is 0.55%, and sugariness is the sweetness of cane sugar containing 7.6%, acidity 75 ° of T.
Embodiment 6 is rich in the preparation of the leben of levulan levan
1, materials and methods
The preparation of skimmed milk SM: to be 8% skimmed milk powder and mass percentage content by mass percentage content be 12% sucrose and distilled water mix, after abundant dissolving, at 125 DEG C, sterilizing 5min, is cooled to room temperature, obtains the sterile absorbent lactosucrose culture medium of desired concn.
The preparation of polysaccharide (levulan levan) in the preparation of polysaccharide (levulan levan) in the preparation of seed (fermented bacterium), acidified milk, leben: with embodiment 1.
2, the preparation of the leben of levulan levan is rich in
(1) by the lemon leukonid BD01707 seed of gained, with inoculum concentration 3.0% (v/v) aseptic inoculation, in containing, sucrose mass percentage content is 12%, skimmed milk mass percentage content is the culture medium of 8%, 28 DEG C, 250rpm cultivates 88 hours, acidified milk is got after fermentation ends, after measured, in this acidified milk, the mass percentage content of levan is 1.35%.
(2) white granulated sugar, syrup, Aspartame, honey element, An Saimi, citric acid, malic acid, tartaric acid, lactic acid, acetic acid are dissolved in the water of 50 DEG C completely, obtain blending liquid.Under 15MP pressure, homogeneous is carried out after fully being mixed with 1:1.41 (v/v) with blending liquid by above-mentioned acidified milk, and in 95 DEG C of sterilizing 20min, filling, obtain the leben product F of the present embodiment.
After testing, the mass percentage content being rich in levan in the leben of levulan levan that the present embodiment is produced is 0.56%, and sugariness is the sweetness of cane sugar containing 9.1%, acidity 71 ° of T.
Comparative example 1
By the inoculum concentration in embodiment 1, cultivation temperature, fermentation time, speed and the sucrose concentration of fermentation concussion adjust one by one, obtain the fermentation emulsion prepared with next group distinct methods, and in each group gained fermentation emulsion, the content of levan is as shown in table 1.
Table 1 distinct methods prepares the content of levan in gained fermentation emulsion
Can draw from the result shown in table 1, by inoculum concentration in the preparation method of described skim-milk fermentation liquid, cultivation temperature, fermentation time, time the speed of fermentation concussion and sucrose concentration are adjusted to outside the present invention, in gained fermentation emulsion, the content of levulan levan can significantly reduce.
Effect example 1 gained leben product taste and fancy grade are tested
With the leben product A prepared by above-described embodiment, B, C, D and E for experimental subjects, carry out the taste tests of product.Test number 50 people.Trial test mode: adopt the mode of blank marking to taste; Give a mark separately to the color and luster of above-mentioned leben product A, B, C, D and E, sour-sweet ratio, local flavor, mouthfeel, nutrition item respectively, each full marks is 20 points, and calculate average mark and total score thereof, statistics is recorded in table 2.Meanwhile, according to the suggestion provided the overall fancy grade of product, add up the hobby number to each single product, statistics is recorded in table 3.
Table 2 leben product taste tests result data statistical form
Table 3 product fancy grade test result data statistical form
As can be seen from product taste tests and fancy grade statistics, in general, the leben being rich in levulan levan of the present invention in product special flavour, mouthfeel, nutrition can accept by most of consumer.
The stability experiment of levulan levan in effect example 2 product
Prepare the leben product A of gained, B, C, D and E for experimental subjects with above-described embodiment, place under normal temperature condition, measure the levulan levan content in different standing time in product according to method described in embodiment 1, the results are shown in Table 4.
The change of levulan levan content in table 4 product
As can be seen from upper table result, leben of the present invention during normal temperature is preserved 90 days in, levulan levan wherein degrades, and stable content is constant.
Should be understood that those skilled in the art can make various changes or modifications the present invention after having read foregoing of the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (10)
1. be rich in a preparation method for the leben of levulan levan, it is characterized in that, it comprises the following steps:
(1) by lemon leukonid (Leuconostoccitreum) fermented bacterium fermented and cultured in skimmed milk SM, acidified milk is obtained;
(2) step (1) gained acidified milk is mixed with the blending liquid containing sweetening material and acid, homogeneous, sterilizing and get final product.
2. preparation method as claimed in claim 1, is characterized in that, the lemon leukonid strain of step (1) described lemon leukonid fermented bacterium to be deposit number be CGMCCNO.6431.
3. preparation method as claimed in claim 1, it is characterized in that, the inoculum concentration of step (1) described fermented bacterium is 0.5% ~ 4.0%, and described percentage is percent by volume.
4. preparation method as claimed in claim 1, it is characterized in that, the preparation method of the described skimmed milk SM of step (1) comprises the following steps: skimmed milk powder and sucrose and water are mixed and dissolve, 95 ~ 125 DEG C of sterilizings 5 ~ 20 minutes, cool and get final product, in skimmed milk SM, the content of skimmed milk powder is 6 ~ 12%, and the content of sucrose is 5 ~ 20%, and described percentage is mass percent.
5. preparation method as claimed in claim 1, it is characterized in that, step (1) described fermented and cultured is concussion fermented and cultured, and the temperature of fermented and cultured is 20 DEG C ~ 35 DEG C, the concussion speed of concussion fermented and cultured is 100 ~ 300rpm, and the time of fermented and cultured is 48 ~ 120 hours.
6. preparation method as claimed in claim 1, is characterized in that, step (2) described sweetening material is one or more in white granulated sugar, syrup and sweetener; Wherein, described sweetener is one or more in Aspartame, honey element and acesulfame potassium; The content of described sweetening material is that to make the sugariness of described leben amount to into sweetness of cane sugar be 5% ~ 10%; Described acid is one or more in citric acid, malic acid, tartaric acid, lactic acid and acetic acid; The content of described acid is the titratable acidity 70 ° of T ~ 80 ° T making described leben.
7. preparation method as claimed in claim 1, it is characterized in that, the volume ratio of step (2) described acidified milk and blending liquid is: 1:0.69 ~ 1:2.02.
8. preparation method as claimed in claim 1, it is characterized in that, the pressure of step (2) described homogeneous is 15 ~ 30MP; The temperature of described sterilizing is 95 DEG C ~ 125 DEG C; The time of sterilizing is 5 ~ 20 minutes.
9. the leben being rich in levulan levan that obtains of the preparation method as described in any one of claim 1 ~ 8.
10. leben as claimed in claim 9, it is characterized in that, wherein content >=0.5% of levulan levan, described percentage is mass percent.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910098424.9A CN109845822B (en) | 2015-08-27 | 2015-08-27 | Fermented milk beverage rich in levan and preparation method thereof |
| CN201510534955.XA CN105285096B (en) | 2015-08-27 | 2015-08-27 | A kind of leben and preparation method thereof rich in levulan levan |
Applications Claiming Priority (1)
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| CN107593914A (en) * | 2017-10-31 | 2018-01-19 | 光明乳业股份有限公司 | A kind of leben and preparation method thereof |
| WO2023004983A1 (en) * | 2021-07-27 | 2023-02-02 | 光明乳业股份有限公司 | Strain of leuconostoc citreum and use thereof |
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| CN110859256A (en) * | 2019-10-28 | 2020-03-06 | 国投中鲁果汁股份有限公司 | Levan-rich probiotic health-care sweet potato fermented milk beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107593914A (en) * | 2017-10-31 | 2018-01-19 | 光明乳业股份有限公司 | A kind of leben and preparation method thereof |
| WO2023004983A1 (en) * | 2021-07-27 | 2023-02-02 | 光明乳业股份有限公司 | Strain of leuconostoc citreum and use thereof |
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| CN109845822B (en) | 2022-05-03 |
| CN109845822A (en) | 2019-06-07 |
| CN105285096B (en) | 2019-01-29 |
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