CN105918745A - Method for preparing fermentation type egg white beverage through fermentation of clostridium butyricum and product prepared by method - Google Patents
Method for preparing fermentation type egg white beverage through fermentation of clostridium butyricum and product prepared by method Download PDFInfo
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- CN105918745A CN105918745A CN201610297733.5A CN201610297733A CN105918745A CN 105918745 A CN105918745 A CN 105918745A CN 201610297733 A CN201610297733 A CN 201610297733A CN 105918745 A CN105918745 A CN 105918745A
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- 238000000034 method Methods 0.000 title claims abstract description 24
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- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical group N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 2
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- 241001112741 Bacillaceae Species 0.000 description 1
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- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a method for preparing a fermentation type egg white beverage through fermentation of clostridium butyricum, and a product prepared by the method. The method comprises the following steps of adding fermentable sugar to mixed liquor of egg white and animal emulsion, performing uniform mixing, after pasteurization, inoculating clostridium butyricum active bacteria, and performing heat preservation fermentation under airtight anaerobic conditions. According to the method and the product prepared by the method disclosed by the invention, the health care functions and the biological characteristics of the clostridium butyricum are fully utilized, the clostridium butyricum is used as a fermenting strain, the egg white and the animal emulsion are mixed for fermentation, and after the fermentation, the protein of the egg white is decomposed into micromolecular peptide, so that on the basis that the an nutrient value is remained, the digestion and the absorption of human bodies to the egg white are facilitated. In addition, after the clostridium butyricum and bud spores thereof contained in the product are absorbed, the clostridium butyricum and the bud spores can enter intestinal tracts at a high survival rate, so that the health care function of regulating the intestinal tracts can be fully achieved.
Description
Technical field
The invention belongs to food processing field.
Background technology
Ovum Gallus domesticus album is to wrap in the clear gum object being made up of around egg yolk protein, also known as albumen.In Ovum Gallus domesticus album, contained gal4 amino acid composition and human body proximity, easily digest, and nutritive value is the highest, is a kind of preferably food.But, Ovum Gallus domesticus album there is also allergenic protein, occur after the person that is easily caused allergic constitution is edible erythra, feel sick, sneeze, abdominal colic, the problem such as vomiting.Accordingly, it would be desirable to it is carried out certain processing, allergen protein of removing or degrade.
At food processing field, the most developmental research to Ovum Gallus domesticus album beverage, as poplar becomes and has invented a kind of egg albumin milk beverage formula and production technology [CN1127610] thereof.Additionally, Wang Wei (research of egg albumin fermented beverage, food and machinery, 2004), Wei Yuan (research of fermentation Ovum Gallus domesticus album beverage, Inner Mongolia technology and economy, 2011) et al. report the research and development of fermentation Ovum Gallus domesticus album milk beverage.
After Ovum Gallus domesticus album fermentation, protein is broken down into small-molecular peptides with aminoacid, is more beneficial for human consumption and absorbs, and the problem overcoming the easy thermal denaturation of albumen protein.The more important thing is, fermentation energy makes the amido link of anaphylactogen rupture, and reduces its molecular mass, and then reduces anaphylaxis；Fermentation also can change the tertiary structure of allergen epitope so that it is is blanked or eliminates thus reduces sensitization.Therefore, exploitation fermented type Ovum Gallus domesticus album beverage vessel is significant.Research staff is when fermenting Ovum Gallus domesticus album at present, all selects lactic acid bacteria as fermented bacterium.Lactic acid bacteria itself is a kind of probiotic bacteria to maintaining human body intestinal canal microecological balance to play an important role, but the activity of lactic acid bacteria needs to be maintained by low temperature.Therefore, lactobacteria-containing product needed preserves transport by omnidistance cold chain system so that the cost of product is greatly improved.Additionally lactic acid bacteria is weak to strong acid, and when drinking lactacidase fermenting beverage on an empty stomach, gastric acid will kill overwhelming majority lactic acid bacteria therein so that it is activity cannot give full play to.
Bacillus amylobacter (Clostridium butyricum) is the gram positive bacteria of a kind of obligate anaerobic, belongs to Bacillaceae, is one of the normal bowel bacterium of people.It is the same with lactic acid bacteria, it is possible to the carbohydrates such as lactose fermenters, glucose, sucrose, fructose produce acid, and final hydrolysis metabolite is butanoic acid, lactic acid, acetic acid etc..
For the bacillus amylobacter health care to human body, academic circles at present is reached common understanding.Research shows, after bacillus amylobacter enters human body or animal intestinal, on the one hand the propagation of the intestinal beneficial bacterium such as bacillus bifidus, lactobacillus can be promoted, on the other hand can effectively suppress pathogenic bacterium and the breedings of putrefaction bacteria such as staphylococcus, candidiasis, bacillus pyocyaneus, escherichia coli, dysentery bacterium and Salmonella typhi, thus ensure that human body and animal intestinal are healthy.Therefore, people develop all kinds of bacillus amylobacter preparations of a series for the treatment of or prevention of intestinal tract disease.
At present the research and development center of gravity of bacillus amylobacter is concentrated mainly on production technology aspect, including culture medium and the optimization of culture process.As paid a kind of bacillus amylobacter active bacteria formulation processing method and the culture media composition [CN103710286A] of the inventions such as happiness；Bacillus amylobacter fermentation medium of the invention such as Liu Kefei and preparation method thereof and bacillus amylobacter cultivation and fermentation method [CN103805549A]；The bacillus amylobacter active bacteria formulation of the invention such as Tang Baoying and preparation method thereof [CN101032527], etc..It addition, for improving action effect, also have butyric Combined culture or compound use together with other bacterium.A kind of bacillus amylobacter invented such as Wang Haikuan etc. and Bacillus coagulans mixed culture solid state fermentation side [CN103627656A]；The bacillus amylobacter that the bacillus amylobacter of the invention such as Hu Hao and the method [CN103952330A] of enterococcus faecalis mixed culture and Du Ling are extensively invented adds bacillus acidophilus's combined ferment technique [CN1928073], etc..
Animal feed additive is also another big application of bacillus amylobacter.A kind of crucian carp feed [CN103583900A] containing bacillus amylobacter invented such as Liu Zhen etc., a kind of animal health growth promoter [CN103719559A] containing soy oligosaccharide and bacillus amylobacter of the inventions such as Long Lei；A kind of bacillus amylobacter of the invention such as Wang Haikuan and the production method [CN102220269A] of bacillus amylobacter feed additive, etc..Being all to make use of bacillus amylobacter can breed probiotics in animal intestinal, the characteristic of suppression harmful bacteria is developed.
Along with the extensive utilization of bacillus amylobacter, its effectiveness and safety are firmly established.But as it has been described above, at present the research and development to bacillus amylobacter are mainly in clinical practice and feed additive, and actually rare as food processing application, the document that bacillus amylobacter is directly appended in food by current rarely seen minority.(Zhao Hongwei. bacillus amylobacter application [P] in preparing confection. Heilungkiang: CN1989827,2007-07-04.) and there is not been reported to utilize bacillus amylobacter to prepare the research of corresponding food for fermented bacterium direct fermentation.
Summary of the invention
In order to overcome shortcoming present in tradition Ovum Gallus domesticus album beverage, and give full play to health-care effect and the biological characteristics of bacillus amylobacter, the invention provides a kind of bacillus amylobacter fermentation and prepare the method for fermented type Ovum Gallus domesticus album beverage and corresponding fermented type Ovum Gallus domesticus album beverage products.
The present invention is achieved by the following technical solutions.
The method that a kind of bacillus amylobacter of the present invention prepares fermented type Ovum Gallus domesticus album beverage, is characterized in that mixing homogeneously with addition fermentable sugars in the mixed liquor of animal emulsion at Ovum Gallus domesticus album, inoculates bacillus amylobacter active bacteria, heat-preservation fermentation under the conditions of closing anaerobic after pasteurize.
Ovum Gallus domesticus album of the present invention is preferably with the mixed proportion (w/w) of the mixed liquor of animal emulsion: Ovum Gallus domesticus album: animal emulsion=4:1.
Ovum Gallus domesticus album of the present invention is preferably Ovum Gallus domesticus album.
Animality emulsion of the present invention is pure fresh milk, pure fresh sheep milk or pure fresh horse milk, or the full-cream or skimmed milk powder of above-mentioned emulsion is made into the content of milk protein emulsion at percentage by weight 4-6%.
Bacillus amylobacter viable bacteria kind of the present invention can be solid-state mycopowder, it is also possible to be liquid bacterium solution.
The adding proportion of fermentable sugars of the present invention is preferably every milliliter of mixed liquor and adds 10-20 milligram.
Ovum Gallus domesticus album of the present invention is preferably thalline number/mixeding liquid volume=10 with the ratio of the bacillus amylobacter viable bacteria kind of the mixed liquor inoculation of animal emulsion5-107CFU/ml。
Pasteurization design parameter of the present invention is preferably 55-60 DEG C, 25-30 minute time.
Heat-preservation fermentation under airtight condition of the present invention, preferably holding temperature are 25-37 DEG C, and fermentation time is 6-8 hour.
The principle of institute of the present invention foundation is: mixed in proportion with animal emulsion by egg white solution, and in mixed liquor, add appropriate fermentable saccharide, under anaerobic, bacillus amylobacter can growth and breeding wherein, make it ferment, saccharide is hydrolyzed into lactic acid, acetic acid, butyric acid etc., breaks down proteins is become small-molecular peptides, degraded allergenic protein, reduces Ovum Gallus domesticus album sensitization.Meanwhile, a kind of important beneficial bacteria of intestinal tract of bacillus amylobacter, there is stomach juice-resistant, bile tolerance, the biological characteristics of tolerance part antibiotic, arrive human body intestinal canal position after absorption, have the effect of regulating intestinal canal colony balance.
With tradition Ovum Gallus domesticus album beverage compared with, beneficial effects of the present invention have following some.
(1) Ovum Gallus domesticus album by fermentation after, the albumen in Ovum Gallus domesticus album is broken down into aminoacid and little peptide, it is easier to absorbed by human body.
(2) the fermented tertiary structure of the anaphylactogen in Ovum Gallus domesticus album changes, epi-position is blanked or eliminates, and amido link fracture, molecular mass reduce, thus reduce sensitization.
(3) bacillus amylobacter especially its spore has the strongest tolerance to gastric acid, and the fermentation Ovum Gallus domesticus album product of bacillus amylobacter fermentation preparation can not limited by absorption at any time period diet including empty stomach opportunity.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is further elaborated.
Embodiment 1.
Present embodiments providing the Ovum Gallus domesticus album beverage of a kind of bacillus amylobacter fermentation preparation, the step of the present embodiment is as follows.
(1) Ovum Gallus domesticus album 240g is weighed, skimmed milk powder 120g, sucrose 60g, add 240ml water, after homogenizing, obtain mixed liquor.
(2) described mixed liquor is carried out pasteurize, sterilizing 30 minutes at temperature 55 DEG C.
(3) after being cooled to 40 DEG C after sterilizing, pouring bacillus amylobacter powder 1g into, its active bacteria content is 1.5x107CFU/G, after stirring, pours into and carries out anaerobic fermentation in Zymolysis Equipment under the conditions of 34 DEG C, fermentation time 8 hours, one time fermentation carries out ferment in second time after 10 hours again under 4 DEG C of temperature conditionss after terminating, obtain bacillus amylobacter Ovum Gallus domesticus album beverage, and in Yoghourt, bacillus amylobacter viable bacteria content is 10 after measured5CFU/g。
Embodiment 2.
Present embodiments providing the Ovum Gallus domesticus album beverage of a kind of bacillus amylobacter fermentation preparation, the step of the present embodiment is as follows.
(1) weigh Ovum Gallus domesticus album 240g, milk 240ml, sucrose 60g, add 120ml water, after homogenizing, obtain mixed liquor.
(2) described mixed liquor is carried out pasteurize, sterilizing 30 minutes at temperature 55 DEG C.
(3) after being cooled to 40 DEG C after sterilizing, pouring butanoic acid mycopowder 1.2g into, the content of its active bacteria is 1.5x107CFU/g, after stirring, pours into and carries out one time fermentation in Zymolysis Equipment under the conditions of 37 DEG C, fermentation time 6 hours, one time fermentation carries out ferment in second time after 10 hours again under 4 DEG C of temperature conditionss after terminating, obtain bacillus amylobacter Ovum Gallus domesticus album beverage, and in Yoghourt, bacillus amylobacter viable bacteria content is 10 after measured6CFU/g。
Embodiment 3.
Present embodiments providing the Ovum Gallus domesticus album beverage of a kind of bacillus amylobacter fermentation preparation, the step of the present embodiment is as follows.
(1) Ovum Gallus domesticus album 240g is weighed, fresh sheep milk 240ml, fructose 60g, add 120ml water, after homogenizing, obtain mixed liquor.
(2) described mixed liquor is carried out pasteurize, sterilizing 25 minutes under temperature 60 C.
(3) being cooled to 40 DEG C after sterilizing, pour Clostridium butyricum powder 1.1g into, the content of its active bacteria is 1.5x107CFU/g, after stirring, pours into and carries out one time fermentation in Zymolysis Equipment under the conditions of 36 DEG C, fermentation time is 7 hours, one time fermentation carries out ferment in second time after 10 hours again under 4 DEG C of temperature conditionss after terminating, obtain bacillus amylobacter Ovum Gallus domesticus album beverage, and in Yoghourt, bacillus amylobacter viable bacteria content is 10 after measured6CFU/g。
Last it is noted that specific description of embodiments of the present invention above is not limiting as the present invention, those skilled in the art carries out various modifications and improvements under the correlated condition of the present invention, should be included within the scope of the present invention.
Claims (10)
1. the method that bacillus amylobacter prepares fermented type Ovum Gallus domesticus album beverage, is characterized in that mixing homogeneously with addition fermentable sugars in the mixed liquor of animal emulsion at Ovum Gallus domesticus album, inoculates bacillus amylobacter active bacteria, heat-preservation fermentation under the conditions of closing anaerobic after pasteurize.
Bacillus amylobacter the most according to claim 1 prepares the method for fermented type Ovum Gallus domesticus album beverage, it is characterized in that described Ovum Gallus domesticus album with the mixed proportion of the mixed liquor of animal emulsion is in mass ratio: Ovum Gallus domesticus album: animal emulsion=4:1.
Bacillus amylobacter the most according to claim 1 prepares the method for fermented type Ovum Gallus domesticus album beverage, it is characterized in that described Ovum Gallus domesticus album is Ovum Gallus domesticus album.
Bacillus amylobacter the most according to claim 1 prepares the method for fermented type Ovum Gallus domesticus album beverage, it is characterized in that described animality emulsion is pure fresh milk, pure fresh sheep milk or pure fresh horse milk, or the full-cream or skimmed milk powder of above-mentioned emulsion is made into the content of milk protein emulsion at percentage by weight 4-6%.
Bacillus amylobacter the most according to claim 1 prepares the method for fermented type Ovum Gallus domesticus album beverage, it is characterized in that described bacillus amylobacter viable bacteria kind is solid-state mycopowder or liquid bacterium solution.
Bacillus amylobacter the most according to claim 1 prepares the method for fermented type Ovum Gallus domesticus album beverage, it is characterized in that the adding proportion of described fermentable sugars is that every milliliter of mixed liquor adds 10-20 milligram.
Bacillus amylobacter the most according to claim 1 prepares the method for fermented type Ovum Gallus domesticus album beverage, it is characterized in that described Ovum Gallus domesticus album is thalline number/mixeding liquid volume=10 with the ratio of the bacillus amylobacter viable bacteria kind of the mixed liquor inoculation of animal emulsion5-107CFU/ml。
Bacillus amylobacter the most according to claim 1 prepares the method for fermented type Ovum Gallus domesticus album beverage, it is characterized in that described pasteurisation parameter is 55-60 DEG C, 25-30 minute time.
Bacillus amylobacter the most according to claim 1 prepares the method for fermented type Ovum Gallus domesticus album beverage, it is characterized in that heat-preservation fermentation under described airtight condition, and holding temperature is 25-37 DEG C, and fermentation time is 6-8 hour.
10. bacillus amylobacter any one of claim 1-9 prepares the bacillus amylobacter fermented type Ovum Gallus domesticus album beverage prepared by the method for fermented type Ovum Gallus domesticus album beverage.
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