CN105532876A - Buffalo milk yoghourt rich in gamma-aminobutyric acid and preparing method thereof - Google Patents
Buffalo milk yoghourt rich in gamma-aminobutyric acid and preparing method thereof Download PDFInfo
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- CN105532876A CN105532876A CN201610003198.8A CN201610003198A CN105532876A CN 105532876 A CN105532876 A CN 105532876A CN 201610003198 A CN201610003198 A CN 201610003198A CN 105532876 A CN105532876 A CN 105532876A
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- 235000020246 buffalo milk Nutrition 0.000 title claims abstract description 138
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 100
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 52
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 18
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title abstract 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 48
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 48
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 48
- 239000002131 composite material Substances 0.000 claims abstract description 40
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 36
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 4
- 241000894006 Bacteria Species 0.000 claims description 71
- 238000005238 degreasing Methods 0.000 claims description 66
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims description 42
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims description 42
- 239000007788 liquid Substances 0.000 claims description 29
- 230000001580 bacterial effect Effects 0.000 claims description 21
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 17
- 235000021552 granulated sugar Nutrition 0.000 claims description 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 17
- 239000000047 product Substances 0.000 claims description 17
- 229940073490 sodium glutamate Drugs 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 13
- 239000002054 inoculum Substances 0.000 claims description 11
- 238000001994 activation Methods 0.000 claims description 9
- 210000000481 breast Anatomy 0.000 claims description 9
- 230000004913 activation Effects 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 7
- 238000007711 solidification Methods 0.000 claims description 7
- 230000008023 solidification Effects 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
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- 238000001914 filtration Methods 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 7
- 239000000654 additive Substances 0.000 abstract description 3
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- 230000035790 physiological processes and functions Effects 0.000 abstract description 2
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- 238000001514 detection method Methods 0.000 description 7
- 239000002609 medium Substances 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000003717 Boswellia sacra Nutrition 0.000 description 2
- 240000007551 Boswellia serrata Species 0.000 description 2
- 235000012035 Boswellia serrata Nutrition 0.000 description 2
- 239000004863 Frankincense Substances 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 235000020167 acidified milk Nutrition 0.000 description 2
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- 238000011161 development Methods 0.000 description 2
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- 235000011187 glycerol Nutrition 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- 239000003440 toxic substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000002028 Biomass Substances 0.000 description 1
- 241000969780 Eleotris picta Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 230000007423 decrease Effects 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 235000013376 functional food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
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- 210000000987 immune system Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention relates to buffalo milk yoghourt rich in gamma-aminobutyric acid (GABA) and a preparing method thereof and belongs to the technical field of dairy product processing. Lactococcus lactis subsp lactis separated from buffalo milk and capable of generating GABA, lactobacillus plantarum and traditional yogurt culture streptococcus thermophilus are mixed to generate a composite strain, and the composite strain is used for fermentation of degreased buffalo milk to prepare yogurt. The preparing process is simple, and the prepared yogurt has rich milk fragrance, thick texture, fine and smooth taste and rich nutrients; the content of GABA is high and can be as high as 3.6 g/kg, and multiple physiological functions including reducing blood pressure, resisting anxiety and depression, improving sleep and relieving internal heat or fever are realized; no additive is adopted, the storage life is long, and the buffalo milk yoghourt is safe, environmentally friendly and healthy.
Description
[technical field]
The present invention relates to technical field of processing dairy products, especially a kind of buffalo's milk Yoghourt being rich in GABA and preparation method thereof.
[technical background]
Buffalo's milk is a kind of characteristic dairy products of southern area of China, has high-quality, safe, rare feature.Buffalo's milk output is lower, but contained by it, protein, butterfat, vitamin, trace element etc., all higher than black-and-white flower milk, are described as " king in milk ".Current China buffalo's milk secondary industry is scarcely out of swaddling-clothes, and mainly based on liquid breast, high value added product is less.
Yoghourt take cow's milk as raw material, and after pasteurize cooling, add the product of lactobacillus-fermented, its acidified milk contains a large amount of probios, and have adjustment gastrointestinal bacterial flora, improve the effects such as body immune system, be thus favourably welcome, market development potential is huge.
GABA (be called for short GABA) is a kind of natural non-protein amino acid, and large quantity research shows, and GABA has the different physiological roles such as hypotensive, anticonvulsion, analgesia, improving water flood, removing toxic substances.Buffalo's milk Yoghourt and GABA are perfect combination, lactobacillus-fermented is utilized to obtain being rich in the buffalo's milk Yoghourt of GABA, the nutritive value of Yoghourt can be promoted further, make it have the physiological function of more GABA aspects, to meet the high request of people to functional food, meet the tendency market development, be also current buffalo's milk secondary industry urgent problem simultaneously.
[summary of the invention]
In view of problem set forth above, the present invention, in order to make up the deficiency of existing buffalo's milk functional product and production technology, provides a kind of buffalo's milk Yoghourt being rich in GABA and preparation method thereof.
The present inventor finds after deliberation, isolated Lactococcus lactis subsp. lactis (Lactobacilluslactissubsp.lactis) 25# from fresh buffalo's milk, be preserved in China typical culture collection center, be called for short CCTCC, address is Wuhan University of Wuhan City of Hubei China province, preservation date is 2015.11.25, deposit number is CCTCCNO:M2015700, with Lactobacillus plantarum (Lactobacillusplantarum) 12#, be preserved in China typical culture collection center, be called for short CCTCC, address is Wuhan University of Wuhan City of Hubei China province, preservation date is 2015.11.25, deposit number is CCTCCNO:M2015699, this two strains bacterium all can produce GABA, and output is higher, therefore applied in the fermentation of buffalo's milk Yoghourt, with obtained a kind of buffalo's milk Yoghourt being rich in GABA.Technical scheme of the present invention is as follows:
A kind of sour water cow's milk Yoghourt being rich in gamma-amino fourth, described Yoghourt is for major ingredient with degreasing buffalo's milk, the composite bacteria fermentation adding the white granulated sugar of degreasing buffalo's milk gross mass 7-9%, the sodium glutamate of 0.4-0.9% and 5-10% obtains, and the addition of preferred white granulated sugar, sodium glutamate and composite bacteria is respectively 8%, 0.6%, 7% of degreasing buffalo's milk gross mass; Described composite bacteria is mixed by the Lactococcus lactis subsp. lactis activated, Lactobacillus plantarum and streptococcus thermophilus, wherein, being isolated in all spontaneous buffalo's milk of Lactococcus lactis subsp. lactis and Lactobacillus plantarum, is " come from buffalo's milk and for buffalo's milk "; Separating obtained Lactococcus lactis subsp. lactis is Lactococcus lactis subsp. lactis (Lactobacilluslactissubsp.lactis) 25#, be preserved in China typical culture collection center on November 25th, 2015, deposit number is CCTCCNO:M2015700; Separating obtained Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillusplantarum) 12#, China typical culture collection center is preserved on November 25th, 2015, deposit number is CCTCCNO:M2015699, and streptococcus thermophilus (deposit number is CGMCCNO:2718), be purchased from China General Microbiological culture presevation administrative center.
Described degreasing buffalo's milk is that after the qualified fresh buffalo's milk of detection is filtered clean breast, carry out butterfat and be separated obtained, in degreasing buffalo's milk, the mass percent of protein is 5.5-6.8%, and the mass percent of fat is 0.2-0.5%, acidity≤16 ° T.In addition, preferably, described composite bacteria by the Lactococcus lactis subsp. lactis activated, Lactobacillus plantarum and streptococcus thermophilus in mass ratio for 1-2:1:1-2 mixes; Further preferably, described composite bacteria by the Lactococcus lactis subsp. lactis activated, Lactobacillus plantarum and streptococcus thermophilus in mass ratio for 2:1:1 mixes.
Described composite bacteria is that respectively through after activation process, mixing is obtained in mass ratio by Lactococcus lactis subsp. lactis, Lactobacillus plantarum and streptococcus thermophilus, concrete activation compound method is: by Lactococcus lactis subsp. lactis, Lactobacillus plantarum and streptococcus thermophilus respectively at MRS slant medium continuous quadratic recovery Secondary Culture, obtain bacterial strain; Then be inoculated into respectively by bacterial strain in 100mlMRS broth bouillon, 20-24h cultivated by 35-40 DEG C of shaking table, must cultivate bacterium liquid; Use centrifuge with the centrifugal 6-10min of the rotating speed of 4800-5200rpm respectively cultivation bacterium liquid again, collect supernatant, obtain object bacterium liquid, the Lactococcus lactis subsp. lactis namely activated, Lactobacillus plantarum and streptococcus thermophilus; Finally three kinds of object bacterium liquid are allocated evenly in described ratio, be inoculated in the degreasing buffalo's milk after sterilizing according to the amount of degreasing buffalo's milk gross mass 20%, be placed in 37 DEG C of shaking tables and cultivate 16-24h, obtain described composite bacteria.
Buffalo's milk Yoghourt provided by the present invention is solidification type yoghourt.Wherein, viable count of lactobacillus>=2.2 × 10
8cFUmL
-1, protein>=4.9%, fat≤0.5%, acidity>=70 ° T, GABA content reaches as high as 3.6g/kg, and sanitary index all meets GB19302-2010 " acidified milk " requirement, and the sense organ of product is good.
The described preparation method being rich in the buffalo's milk Yoghourt of GABA, comprises the following steps:
1) after degreasing buffalo's milk being heated to 60-80 DEG C, add white granulated sugar and sodium glutamate according to described ratio, after stirring, be warming up to 80-95 DEG C, sterilizing 10-12min, then be cooled to 35-37 DEG C;
2) composite bacteria is inoculated into through step 1) process after degreasing buffalo's milk in, fully stir evenly rear dress cup;
3) by step 2) dress cup after degreasing buffalo's milk be placed in 38-41 DEG C of ferment at constant temperature 3-5h, until curdled milk, and when pH is 4.0-4.5, be considered as fermentation termination, obtain fermented yoghourt;
4) by step 3) gained fermented yoghourt puts into the refrigerator of 4-6 DEG C, and after-ripening 22-24h, get product buffalo's milk Yoghourt.
The invention provides a kind of buffalo's milk Yoghourt being rich in GABA and preparation method thereof, compared with prior art, there is following beneficial effect:
1, the Lactococcus lactis subsp. lactis of product GABA isolated in buffalo's milk and Lactobacillus plantarum two kinds of bacterial strains mix with traditional yogurt bacterial classification streptococcus thermophilus by the present invention, cooperative fermentation buffalo's milk Yoghourt, add a certain amount of sodium glutamate simultaneously, more GABA is produced to impel described Lactococcus lactis subsp. lactis and Lactobacillus plantarum enrichment, by changing process conditions and fermentation strain, prepare a kind of buffalo's milk Yoghourt being rich in GABA, in this Yoghourt, GABA content reaches as high as 3.6g/kg, buffalo's milk Yoghourt is made not only to possess the nutritive value of common sour milk, also add the hypotensive of GABA, anticonvulsion, analgesia, the different physiological roles such as removing toxic substances, and then improve the nutritional health function of buffalo's milk Yoghourt on the whole.
2, the streptococcus thermophilus that Lactococcus lactis subsp. lactis isolated in buffalo's milk, Lactobacillus plantarum come with purchase mixes according to the ratio of mass ratio 1-2:1:1-2 by the present invention, prepare composite bacteria, for buffalo's milk fermented yoghourt, solve the buffalo's milk defect that curdled milk is excessively sticky during the fermentation, structural state is really up to the mark; Further, the present inventor is groped by many experiments, by constant for fermentation temperature at 37-41 DEG C, than the low 3-4 DEG C of fermentation temperature (40-45 DEG C) that normal fermentation breast adopts, such that the Yoghourt frankincense prepared is strong, quality is sticky, delicate mouthfeel; In addition, because Lactobacillus plantarum has the strong ability of producing acid and maintaining colony balance, therefore Lactis In Yoghurt viable count is higher, after testing, exceed 5-8 doubly, and post-acidification of yoghurt degree is controlled, effectively can extend the shelf-life of this product than common sour milk.
3, the invention provides that a kind of technique is simple, environmental protection and without the preparation method being rich in the buffalo's milk Yoghourt of GABA of any additive, its advantage is mainly manifested in: (1) the present invention adopts Lactococcus lactis subsp. lactis, Lactobacillus plantarum and the traditional yogurt bacterial classification streptococcus thermophilus three kinds of bacterium mixed culture fermentation Yoghourts be separated in buffalo's milk, make gained Yoghourt have sticky, frankincense is strong, the feature of safe, zero additive, decreases the application of industrial chemicals in buffalo's milk Yoghourt such as a large amount of thickener, essence.(2) bacterial classification is direct putting type, only the bacterial classification mixed need be added in the degreasing buffalo's milk after sterilizing, ferment at constant temperature Yoghourt, and technique is simple, less demanding to working condition, can realize industrialization.
[detailed description of the invention]
The following examples can help those skilled in the art more fully to understand the present invention, but cannot limit the present invention by any way.
In following each embodiment, without special instruction, the ratio related to is weight ratio.
In following embodiment, involved detection method is as follows:
Fat test method: with reference to GB5413.3;
Method of protein measurement: with reference to GB5009.5;
Acidity assaying method: with reference to GB5413.34-2010;
Viable count of lactobacillus method of counting: with reference to GB2746-1999;
GABA (GABA) assay method: high performance liquid chromatography (HPLC).
Following embodiment Raw and equipment source:
In following embodiment, the composite bacteria adopted is mixed obtained by the Lactococcus lactis subsp. lactis activated, Lactobacillus plantarum and streptococcus thermophilus, wherein, Lactococcus lactis subsp. lactis is Lactococcus lactis subsp. lactis (Lactobacilluslactissubsp.lactis) 25# separating obtained from fresh buffalo's milk, be preserved in China typical culture collection center, be called for short CCTCC, address is Wuhan University of Wuhan City of Hubei China province, deposit number is CCTCCNO:M2015700, and preservation date is 2015.11.25; Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillusplantarum) 12# separating obtained from fresh buffalo's milk, be preserved in China typical culture collection center, be called for short CCTCC, address is Wuhan University of Wuhan City of Hubei China province, deposit number is CCTCCNO:M2015699, and preservation date is 2015.11.25; Streptococcus thermophilus is CGMCCNO:1.2718, is purchased from China General Microbiological DSMZ.
Buffalo's milk, buffalo field is planted by Guangxi buffalo research institute; MRS culture medium, Qingdao Keyuan Hai Bo Bioisystech Co., Ltd; MRS meat soup, Huankai Microbes Tech Co., Ltd., Guangdong; White granulated sugar, Nanning molasses commerce and trade Co., Ltd; Low speed large capacity centrifuge: model: DD – 5M; Freeze drier: ALPHA1-2LDplus type, German MARTINCHRIST company; Three use Water Tank with Temp.-controlled model: DK – 600S, the grand experimental facilities Co., Ltd of upper Nereid; Electronic balance ME204E/02 Mettler-Toledo Instrument (Shanghai) Co., Ltd.; Capper, model: ET – D6, her eastern dynamo-electric Co., Ltd of Guangzhou; Fermentation tank: model: Fermentor300 series 2L, Britain (HTMini-Fermentor/Bioreactor) company.
Embodiment 1
Being rich in a buffalo's milk Yoghourt for GABA, is solidification type yoghourt.This Yoghourt be with degreasing buffalo milk for major ingredient, add the white granulated sugar of degreasing buffalo's milk gross mass 7%, the sodium glutamate of 0.4% and 5% composite bacteria fermentation obtain.Wherein, degreasing buffalo's milk is that after the qualified fresh buffalo's milk of detection is filtered clean breast, carry out butterfat and be separated obtained, wherein protein content is 5.5%, and fat content is 0.5%, acidity≤16 ° T.After composite bacteria is activated by Lactococcus lactis subsp. lactis, Lactobacillus plantarum and streptococcus thermophilus, 1:1:1 mixes in mass ratio, concrete activation compound method is: Lactococcus lactis subsp. lactis, Lactobacillus plantarum and the streptococcus thermophilus freeze-drying preserved bring back to life Secondary Culture at MRS slant medium continuous quadratic respectively, obtain bacterial strain; Then be inoculated into respectively by bacterial strain in 100mlMRS broth bouillon, 24h cultivated by 35 DEG C of shaking tables, must cultivate bacterium liquid; Use centrifuge with the centrifugal 10min of the rotating speed of 4800rpm respectively cultivation bacterium liquid again, collect supernatant, obtain object bacterium liquid, the Lactococcus lactis subsp. lactis namely activated, Lactobacillus plantarum and streptococcus thermophilus; Finally being allocated evenly in described ratio by three kinds of object bacterium liquid is inoculated in the degreasing buffalo's milk after sterilizing, and inoculum concentration is 20% of degreasing buffalo's milk gross mass, then is placed in 37 DEG C of shaking tables cultivation 16h, obtains described composite bacteria.
The concrete preparation method of this Yoghourt is: first degreasing buffalo's milk is heated to 60 DEG C, adds the sodium glutamate of 7% white granulated sugar and 0.4% subsequently, after stirring, is warming up to 85-90 DEG C, sterilizing 12min, then be cooled to 35 DEG C for subsequent use; Be inoculated into by above-mentioned composite bacteria in the degreasing buffalo's milk crossed through aforementioned processing, inoculum concentration is 5% of degreasing buffalo's milk gross mass, fully stirs evenly rear dress cup; Then the degreasing buffalo's milk after dress cup is placed in 38 DEG C of ferment at constant temperature 3-5h, until curdled milk, and when pH is 4.0-4.5, is considered as fermentation termination, obtains fermented yoghourt; Finally fermented yoghourt is put into the refrigerator of 4 DEG C, after-ripening 24h, get product buffalo's milk Yoghourt.
Embodiment 2
Being rich in a buffalo's milk Yoghourt for GABA, is solidification type yoghourt.This Yoghourt with degreasing buffalo milk for major ingredient, add the white granulated sugar of degreasing buffalo's milk gross mass 8%, the sodium glutamate of 0.6% and 7% composite bacteria fermentation obtain.Wherein, degreasing buffalo's milk is that after the qualified fresh buffalo's milk of detection is filtered clean breast, carry out butterfat and be separated obtained, wherein protein content is 5.82%, and fat content is 0.4%, acidity≤16 ° T.After composite bacteria is activated by Lactococcus lactis subsp. lactis, Lactobacillus plantarum and streptococcus thermophilus, 2:1:1 mixes in mass ratio, concrete activation collocation method is: Lactococcus lactis subsp. lactis, Lactobacillus plantarum and the streptococcus thermophilus preserved by glycerine pipe, respectively at the double resurrection Secondary Culture of MRS slant medium, obtain bacterial strain; Then be inoculated into respectively by bacterial strain in 100mlMRS broth bouillon, 22h cultivated by 37 DEG C of shaking tables, must cultivate bacterium liquid; Use centrifuge with the centrifugal 8min of the rotating speed of 5000rpm respectively cultivation bacterium liquid again, collect supernatant, obtain object bacterium liquid, the Lactococcus lactis subsp. lactis namely activated, Lactobacillus plantarum and streptococcus thermophilus; Finally being allocated evenly in described ratio by three kinds of object bacterium liquid is inoculated in the degreasing buffalo's milk after sterilizing, and inoculum concentration is 20% of degreasing buffalo's milk gross mass, then is placed in 37 DEG C of shaking tables cultivation 18h, obtains described composite bacteria.
The concrete preparation method of this Yoghourt is: first degreasing buffalo's milk is heated to 70 DEG C, adds the sodium glutamate of 8% white granulated sugar and 0.6% subsequently, after stirring, is warming up to 90-95 DEG C, sterilizing 10min, then be cooled to 37 DEG C for subsequent use; Be inoculated into by above-mentioned composite bacteria in the degreasing buffalo's milk crossed through aforementioned processing, inoculum concentration is 7% of degreasing buffalo's milk gross mass, fully stirs evenly rear dress cup; Then the degreasing buffalo's milk after dress cup is placed in 41 DEG C of ferment at constant temperature 3-5h, until curdled milk, and when pH is 4.0-4.5, is considered as fermentation termination, obtains fermented yoghourt; Finally fermented yoghourt is put into the refrigerator of 6 DEG C, after-ripening 22h, get product buffalo's milk Yoghourt.
Embodiment 3
Being rich in a buffalo's milk Yoghourt for GABA, is solidification type yoghourt.This Yoghourt with degreasing buffalo milk for major ingredient, add the white granulated sugar of degreasing buffalo's milk gross mass 9%, the sodium glutamate of 0.9% and 10% composite bacteria fermentation obtain.Wherein, degreasing buffalo's milk is that after the qualified fresh buffalo's milk of detection is filtered clean breast, carry out butterfat and be separated obtained, wherein protein content is 6.8%, and fat content is 0.5%, acidity≤16 ° T.After composite bacteria is activated by Lactococcus lactis subsp. lactis, Lactobacillus plantarum and streptococcus thermophilus, 1:1:2 mixes in mass ratio, concrete activation collocation method is: Lactococcus lactis subsp. lactis, Lactobacillus plantarum and the streptococcus thermophilus freeze-drying preserved, respectively at the double resurrection Secondary Culture of MRS slant medium, obtain bacterial strain; Then be inoculated into respectively by bacterial strain in 100mlMRS broth bouillon, 20h cultivated by 40 DEG C of shaking tables, must cultivate bacterium liquid; Use centrifuge with the centrifugal 6min of the rotating speed of 5200rpm respectively cultivation bacterium liquid again, collect supernatant, obtain object bacterium liquid, the Lactococcus lactis subsp. lactis namely activated, Lactobacillus plantarum and streptococcus thermophilus; Finally being allocated evenly in described ratio by three kinds of object bacterium liquid is inoculated in the degreasing buffalo's milk after sterilizing, and inoculum concentration is 20% of degreasing buffalo's milk gross mass, then is placed in 37 DEG C of shaking tables cultivation 20h, obtains described composite bacteria.
The concrete preparation method of this Yoghourt is: first degreasing buffalo's milk is heated to 80 DEG C, adds the sodium glutamate of 9% white granulated sugar and 0.9% subsequently, after stirring, is warming up to 80-90 DEG C, sterilizing 11min, then be cooled to 36 DEG C for subsequent use; Be inoculated into by above-mentioned composite bacteria in the degreasing buffalo's milk crossed through aforementioned processing, inoculum concentration is 10% of degreasing buffalo's milk gross mass, fully stirs evenly rear dress cup; Then the degreasing buffalo's milk after dress cup is placed in 40 DEG C of ferment at constant temperature 3-5h, until curdled milk, and when pH is 4.0-4.5, is considered as fermentation termination, obtains fermented yoghourt; Finally fermented yoghourt is put into the refrigerator of 5 DEG C, after-ripening 23h, get product buffalo's milk Yoghourt.
Embodiment 4
Being rich in a buffalo's milk Yoghourt for GABA, is solidification type yoghourt.This Yoghourt with degreasing buffalo milk for major ingredient, add the white granulated sugar of degreasing buffalo's milk gross mass 9%, the sodium glutamate of 0.7% and 10% composite bacteria fermentation obtain.Wherein, degreasing buffalo's milk is that after the qualified fresh buffalo's milk of detection is filtered clean breast, carry out butterfat and be separated obtained, wherein protein content is 6.65%, and fat content is 0.2%, acidity≤16 ° T.After composite bacteria is activated by Lactococcus lactis subsp. lactis, Lactobacillus plantarum and streptococcus thermophilus, 2:1:2 mixes in mass ratio, concrete activation collocation method is: Lactococcus lactis subsp. lactis, Lactobacillus plantarum and the streptococcus thermophilus preserved by glycerine pipe bring back to life Secondary Culture at MRS slant medium continuous quadratic respectively, obtain bacterial strain; Then be inoculated into respectively by bacterial strain in 100mlMRS broth bouillon, 23h cultivated by 36 DEG C of shaking tables, must cultivate bacterium liquid; Use centrifuge with the centrifugal 7min of the rotating speed of 5100rpm respectively cultivation bacterium liquid again, collect supernatant, obtain object bacterium liquid, the Lactococcus lactis subsp. lactis namely activated, Lactobacillus plantarum and streptococcus thermophilus; Finally being allocated evenly in described ratio by three kinds of object bacterium liquid is inoculated in the degreasing buffalo's milk after sterilizing, and inoculum concentration is 20% of degreasing buffalo's milk gross mass, then is placed in 37 DEG C of shaking tables cultivation 22h, obtains described composite bacteria.
The concrete preparation method of this Yoghourt is: first degreasing buffalo's milk is heated to 75 DEG C, adds the sodium glutamate of 9% white granulated sugar and 0.7% subsequently, after stirring, is warming up to 80-90 DEG C, sterilizing 10min, then be cooled to 37 DEG C for subsequent use; Be inoculated into by above-mentioned composite bacteria in the degreasing buffalo's milk crossed through aforementioned processing, inoculum concentration is 8% of degreasing buffalo's milk gross mass, fully stirs evenly rear dress cup; Then the degreasing buffalo's milk after dress cup is placed in 40 DEG C of ferment at constant temperature 3-5h, until curdled milk, and when pH is 4.0-4.5, is considered as fermentation termination, obtains fermented yoghourt; Finally fermented yoghourt is put into the refrigerator of 4 DEG C, after-ripening 24h, get product buffalo's milk Yoghourt.
Embodiment 5
Being rich in a buffalo's milk Yoghourt for GABA, is solidification type yoghourt.This Yoghourt with degreasing buffalo milk for major ingredient, add the white granulated sugar of degreasing buffalo's milk gross mass 9%, the sodium glutamate of 0.7% and 10% composite bacteria fermentation obtain.Wherein, degreasing buffalo's milk is that after the qualified fresh buffalo's milk of detection is filtered clean breast, carry out butterfat and be separated obtained, wherein protein content is 6.12%, and fat content is 0.3%, acidity≤16 ° T.After composite bacteria is activated by Lactococcus lactis subsp. lactis, Lactobacillus plantarum and streptococcus thermophilus, 1:4:4 mixes in mass ratio, concrete activation collocation method is: Lactococcus lactis subsp. lactis, Lactobacillus plantarum and the streptococcus thermophilus freeze-drying preserved bring back to life Secondary Culture at MRS slant medium continuous quadratic respectively, obtain bacterial strain; Then be inoculated into respectively by bacterial strain in 100mlMRS broth bouillon, 21h cultivated by 38 DEG C of shaking tables, must cultivate bacterium liquid; Use centrifuge with the centrifugal 9min of the rotating speed of 4900rpm respectively cultivation bacterium liquid again, collect supernatant, obtain object bacterium liquid, the Lactococcus lactis subsp. lactis namely activated, Lactobacillus plantarum and streptococcus thermophilus; Finally being allocated evenly in described ratio by three kinds of object bacterium liquid is inoculated in the degreasing buffalo's milk after sterilizing, and inoculum concentration is 20% of degreasing buffalo's milk gross mass, then is placed in 37 DEG C of shaking tables cultivation 24h, obtains described composite bacteria.
The concrete preparation method of this Yoghourt is: first degreasing buffalo's milk is heated to 75 DEG C, adds the sodium glutamate of 9% white granulated sugar and 0.7% subsequently, after stirring, is warming up to 90 DEG C, sterilizing 10min, then be cooled to 37 DEG C for subsequent use; Be inoculated into by above-mentioned composite bacteria in the degreasing buffalo's milk crossed through aforementioned processing, inoculum concentration is 10% of degreasing buffalo's milk gross mass, fully stirs evenly rear dress cup; Then the degreasing buffalo's milk after dress cup is placed in 40 DEG C of ferment at constant temperature 3-5h, until curdled milk, and when pH is 4.0-4.5, is considered as fermentation termination, obtains fermented yoghourt; Finally fermented yoghourt is put into the refrigerator of 4 DEG C, after-ripening 24h, get product buffalo's milk Yoghourt.
Embodiment 6
Contrast test: the buffalo's milk Yoghourt being rich in GABA (GABA) fermented with embodiment 1, embodiment 2, embodiment 3, embodiment 4, embodiment 5 and commercially available two kinds of buffalo's milk Yoghourt control groups 1, control group 2 (bacterial classification is traditional lactobacillus bulgaricus and streptococcus thermophilus mixed bacteria) carry out contrast experiment, detect acidity, viable count of lactobacillus, the whey amount of folding, the subjective appreciation situation of Yoghourt after preservation 10d at 4 DEG C respectively, result is as shown in table 1 below:
Table 1 comparative test result analytical table
From upper table 1, in embodiment of the present invention 1-5 gained Yoghourt, viable lactic acid bacteria quantity is all higher than the viable count in control group 1 and the commercially available buffalo's milk Yoghourt of control group 2; Whey amount of precipitation is all less than two commercially available contrast product; And Yoghourt acidity is all lower after 4 DEG C of preservation 10d, after product of the present invention is described, acidizing degree is controlled, and adopt and be separated from the Lactococcus lactis subsp. lactis of buffalo's milk, Lactobacillus plantarum and streptococcus thermophilus three kinds of bacterium mixed culture fermentation Yoghourts, effectively can extend the shelf-life of product; Especially, in the commercially available buffalo's milk Yoghourt of control group, the content of GABA is zero, illustrate that common traditional yogurt bacterial classification does not produce GABA, and all containing GABA in embodiment of the present invention 1-5 gained Yoghourt, wherein in embodiment 2, the output of GABA is the highest, reaches 3.6g/kg; In addition, the subjective appreciation of embodiment of the present invention 1-5 products obtained therefrom is good, and its physics and chemistry, microbial biomass figureofmerit all meet existing Standard.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (9)
1. one kind is rich in the buffalo's milk Yoghourt of GABA, it is characterized in that described Yoghourt is for major ingredient with degreasing buffalo's milk, add the composite bacteria fermentation accounting for the white granulated sugar of degreasing buffalo's milk gross mass 7-9%, the sodium glutamate of 0.4-0.9% and 5-10% to obtain, described composite bacteria is mixed by the Lactococcus lactis subsp. lactis activated, Lactobacillus plantarum and streptococcus thermophilus, and described Lactococcus lactis subsp. lactis and Lactobacillus plantarum are all isolated in fresh buffalo's milk.
2. be rich in the buffalo's milk Yoghourt of GABA as claimed in claim 1, it is characterized in that: the addition of described white granulated sugar, sodium glutamate and composite bacteria is respectively 8%, 0.6%, 7% of degreasing buffalo's milk gross mass.
3. be rich in the buffalo's milk Yoghourt of GABA as claimed in claim 1, it is characterized in that: described Lactococcus lactis subsp. lactis is Lactococcus lactis subsp. lactis (Lactobacilluslactissubsp.lactis) 25#, and deposit number is CCTCCNO:M2015700; Described Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillusplantarum) 12#, and deposit number is CCTCCNO:M2015699.
4. be rich in the buffalo's milk Yoghourt of GABA as described in as arbitrary in claim 1-3, it is characterized in that: described degreasing buffalo's milk is with fresh buffalo's milk for raw material, after filtering clean breast, be separated through butterfat obtained; In described degreasing buffalo's milk, the mass percent of protein is 5.5-6.8%, and the mass percent of fat is 0.2-0.5%, acidity≤16 ° T.
5. be rich in the buffalo's milk Yoghourt of GABA as described in as arbitrary in claim 1-3, it is characterized in that: described composite bacteria is in mass ratio for 1-2:1:1-2 mixes by the Lactococcus lactis subsp. lactis activated, Lactobacillus plantarum and streptococcus thermophilus.
6. be rich in the buffalo's milk Yoghourt of GABA as claimed in claim 5, it is characterized in that: described composite bacteria is in mass ratio for 2:1:1 mixes by the Lactococcus lactis subsp. lactis activated, Lactobacillus plantarum and streptococcus thermophilus.
7. be rich in the buffalo's milk Yoghourt of GABA as claimed in claim 5, it is characterized in that: described composite bacteria is that mixing is obtained in proportion respectively through after activation by Lactococcus lactis subsp. lactis, Lactobacillus plantarum and streptococcus thermophilus; Concrete activation compound method comprises the steps:
A) Lactococcus lactis subsp. lactis, Lactobacillus plantarum and streptococcus thermophilus are brought back to life Secondary Culture at MRS slant medium continuous quadratic respectively, obtain bacterial strain;
B) by step a) obtained strains be inoculated in 100mlMRS broth bouillon respectively, 20-24h cultivated by 35-40 DEG C of shaking table, must cultivate bacterium liquid;
C) by step b) gained cultivates bacterium liquid and uses centrifuge with the centrifugal 6-10min of the rotating speed of 4800-5200rpm respectively, collect supernatant, obtain object bacterium liquid, the Lactococcus lactis subsp. lactis namely activated, Lactobacillus plantarum and streptococcus thermophilus;
D) by step c) gained three kinds of object bacterium liquid are in being inoculated in the degreasing buffalo's milk after sterilizing after described ratio allotment evenly, and inoculum concentration is 20% of degreasing buffalo's milk gross mass, then is placed in 37 DEG C of shaking tables cultivation 16-24h, obtains described composite bacteria.
8. be rich in the buffalo's milk Yoghourt of GABA as claimed in claim 7, it is characterized in that described Yoghourt is solidification type yoghourt.
9. be rich in the preparation method of the buffalo's milk Yoghourt of GABA as described in as arbitrary in claim 1-8, it is characterized in that described preparation method comprises the steps:
1) after degreasing buffalo's milk being heated to 60-80 DEG C, add white granulated sugar and sodium glutamate according to described percentage by weight, after stirring, be warming up to 80-95 DEG C, sterilizing 10-12min, then be cooled to 35-37 DEG C for subsequent use;
2) composite bacteria is inoculated into through step 1) process after degreasing buffalo's milk in, fully stir evenly rear dress cup;
3) by step 2) dress cup after degreasing buffalo's milk be placed in 38-41 DEG C of ferment at constant temperature 3-5h, until curdled milk, and when pH is 4.0-4.5, be considered as fermentation termination, obtain fermented yoghourt;
4) by step 3) gained fermented yoghourt puts into the refrigerator of 4-6 DEG C, and after-ripening 22-24h, get product buffalo's milk Yoghourt.
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