CN105981806B - Fermented dairy product added with bovine colostrum and preparation method thereof - Google Patents
Fermented dairy product added with bovine colostrum and preparation method thereof Download PDFInfo
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Abstract
The invention provides a fermented dairy product added with bovine colostrum and a preparation method thereof. The ingredients of the fermented dairy product comprise 5-20% of sterile bovine colostrum solution, and the sterile bovine colostrum solution is obtained by degreasing raw material liquid bovine colostrum, removing part of casein and then carrying out microfiltration. The fermented dairy product can be a normal-temperature fermented dairy product or a low-temperature fermented dairy product. The invention can avoid the denaturation inactivation of the immunoglobulin in the bovine colostrum caused by high-temperature sterilization in the processing process, well ensures the content of the immunoglobulin, and the bovine colostrum component which is sterile and has active IgG is added into the fermented dairy product, thereby greatly improving the immune characteristic of the fermented dairy product.
Description
Technical Field
The invention relates to a fermented dairy product added with bovine colostrum and a preparation method thereof, in particular to a technology for preparing a sterile liquid bovine colostrum solution by utilizing a polypropylene filter membrane and adding the sterile liquid bovine colostrum solution into the fermented dairy product, and belongs to the field of dairy product preparation.
Background
The bovine colostrum is milk secreted by healthy cows within 72 hours after farrowing, contains precious active immunoglobulin and abundant nutritional ingredients such as milk calcium, protein, various trace elements and the like, and is known as the king of immunity in the 21 st century. Compared with normal milk, the colostrum milk has the advantages that the content is obviously different, the protein content of colostrum is higher, the fat and sugar content is lower, the iron content is 10-17 times of that of the normal milk, and the vitamin D and the vitamin A are 3 times and 10 times of that of the normal milk respectively.
The colostrum of cow has attracted much attention because it naturally contains various immune factors, such as active immunoglobulin, lactoferrin, lactoperoxidase, lysozyme, etc., of which the most important substance is active immunoglobulin, and the content of which is more than 10 times that of colostrum. The bovine colostrum contains five types of immunoglobulin, namely IgA, IgD, IgE, IgM and IgG, wherein the content of the IgG is more than 80%, and the characteristics of the immunoglobulin are more stable than those of other four types of immunoglobulin, and the immunoglobulin is the most main functional substance. A large number of researches and clinical trials prove that IgG in the bovine colostrum has the immunoregulation function, can effectively prevent and improve diseases, enhances the disease resistance, and can inhibit various pathogenic microorganisms. In addition, the bovine colostrum has other functions, such as promoting growth and development, improving intelligence, improving body condition, improving athletic performance, relieving fatigue, delaying aging, regulating intestinal flora, etc. Bovine colostrum was listed as the most promising non-herbal natural health food in the 21 st century by the American food technology Association (IFT) in 2000.
However, bovine colostrum contains some sources of sensitization, especially if applied to infant food, with a large potential risk. A great deal of research at present shows that the sensitization source is mainly in casein, so that the sensitization risk can be greatly reduced if the casein in the bovine colostrum is removed. On the other hand, since IgG in bovine colostrum is a strong heat-sensitive substance, the inactivation rate can reach 95% when the temperature is kept at 40 ℃ for 30min, and therefore, the conventional high-temperature sterilization technology cannot be used for sterilization. These factors all affect the use of bovine colostrum to some extent. Therefore, the method is important to ensure the sterility of the bovine colostrum on the premise of eliminating the potential sensitization source of the bovine colostrum and ensuring the activity of IgG.
For the solution containing heat-sensitive substances, the membrane filtration is a good sterilization process, particularly static filtration (parallel flow filtration), the temperature rise cannot be caused in the membrane filtration process, the heat-sensitive substances cannot be damaged, meanwhile, the particle size of microorganisms in the solution is larger than 0.2 μm, and the complete sterilization effect can be achieved when the microorganisms pass through a 0.2 μm microfiltration membrane. However, the bovine colostrum solution is very viscous and contains more substances with larger particle size, and if the bovine colostrum solution is directly passed through a membrane, the membrane flux is very low.
In the prior art, research reports on sterilization of bovine colostrum by adopting a microfiltration membrane filtration technology have been reported, wherein most of the microfiltration membranes are ceramic membranes. For example, CN101263839A discloses that milk containing bovine colostrum powder is filtered and sterilized by a ceramic microfilm with a pore diameter of 0.8-1.4 microns. The literature, "analysis of pollution resistance during the filtration of bovine colostrum by ceramic membrane" (Wangzhigao, Chen Wei hong, Xunan Ping, membrane science and technology, 2.2004, vol. 24, No. 1) examines the influence of pore size on the process of membrane filtration of bovine colostrum, and analyzes the formation of membrane filtration resistance with pore size of 0.2 μm, 0.5 μm and 0.8 μm and the influence thereof on permeation flux and protein retention rate. The ceramic filter membrane is prepared from materials such as alumina, titanium oxide, zirconia and the like through a special process, has high mechanical strength and strong pressure resistance, however, when the ceramic filter membrane is used for microfiltration, the operation mode is usually cross flow operation (namely dynamic filtration), has high tangential flow velocity, and can enable bovine colostrum to better pass under the conditions of high pressure and high rotating speed, thereby achieving the membrane-passing effect. But higher temperatures are generated during the filtration process, which causes denaturation and inactivation of IgG in the bovine colostrum; meanwhile, the ceramic membrane has high cost and needs other supporting facilities, so that the overall cost is too high during production, and the ceramic membrane is not beneficial to popularization.
CN 103039630A discloses a method for preparing sterile bovine colostrum whey with natural immunocompetence by a membrane filtration technology, wherein fat is removed from bovine colostrum by centrifugation, casein is precipitated by adopting an isoelectric point method or a chymosin method, obtained whey liquid is pre-filtered by adopting a hollow fiber membrane or a ceramic membrane with the aperture of 0.4-1.2 mu m, and residual fat, casein and most of thalli in the whey are removed; and filtering and sterilizing by adopting a polytetrafluoroethylene membrane filter with the pore diameter of 0.1-0.4 mu m. By using the method, the treatment capacity of the feed liquid is improved, and the loss rate of IgG can be reduced to a certain degree. However, the prefiltration in this method also employs dynamic filtration, as mentioned above, where the tangential flow rate allows the bovine colostrum to pass through the filter membrane well, but during the filtration process the temperature rises causing denaturation inactivation of IgG in the bovine colostrum. In addition, the method needs to adopt two membranes made of different materials to filter the bovine colostrum, the number of matched filter equipment is large, and the prices of the hollow fiber membrane, the ceramic membrane and the polytetrafluoroethylene membrane are relatively high, so that the practical application of the technology is limited.
Furthermore, the literature "influence of pH on the isolation and purification of insulin-like growth factor-1 (IGF-1) from bovine colostrum" (Xiaoyan, journal of food and Biotechnology, 7.2005, Vol. 24, No. 4) showed that IGF-1 permeability increased under alkaline conditions during ultrafiltration. It is believed that at pH >7, whey proteins acquire a net negative charge, increasing the electrostatic repulsion between molecules, eliminating the aggregation of protein molecules and increasing the permeability. However, the reference does not specify the filter material used.
On the other hand, fermented milk (commonly referred to as "yogurt") is prepared by pasteurizing fresh milk, adding beneficial bacteria (starter) to the milk, and fermenting. The fermentation process of the fermented milk enables about 20% of sugar and protein in the milk to be hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains, amino acid and the like), and the fat content in the milk is generally 3% -5%. After fermentation, the fatty acid in the milk can be increased by 2 times compared with the raw milk, and the change enables the yoghourt to be more easily digested and absorbed, so that the utilization rate of various nutrients is improved. Besides all the nutrient components of fresh milk, the lactic acid bacteria can also produce various vitamins necessary for human nutrition, such as VB1, VB2, VB6, VB12 and the like. In addition, some special flavors are generated in the fermentation process. Therefore, fermented milk is a food that is highly popular with consumers in daily life. However, the fermented milk contains few components for enhancing the immunity, and if the bovine colostrum can be added into the fermented milk to develop a new fermented milk product, the immunity of the fermented milk product can be greatly improved. However, due to the above-mentioned deficiencies in the art regarding the production of sterile bovine colostrum, which is free of allergens and ensures IgG activity, practical application thereof to fermented dairy products to which components of bovine colostrum are added is limited. In addition, how to ensure the stability and good flavor and mouthfeel of the bovine colostrum after the bovine colostrum is added into the fermented dairy product is also a problem to be considered.
Disclosure of Invention
The invention aims to develop a fermented dairy product added with bovine colostrum, wherein the fermented dairy product is added with a bovine colostrum component which is sterile and has active IgG, so that the immune characteristic of the fermented dairy product is greatly improved.
The invention also aims to provide a preparation method of the fermented dairy product added with the bovine colostrum.
In order to provide a fermented dairy product added with bovine colostrum, the inventor of the invention starts with the research on the preparation of the sterile bovine colostrum rich in IgG, and finds that a polypropylene microfiltration membrane is a commonly used filter membrane in the food industry, takes food-grade isotactic polypropylene as a raw material, and has no additive in the whole production process; the physical and chemical properties are stable, and the compatibility is good; has a series of apertures, high porosity, large pollutant-receiving capacity, capability of back flushing and high-temperature disinfection and low price. Polypropylene filters have been widely used for micro-filtration sterilization in the food industry, however, no report on the use of polypropylene micro-filtration membranes for sterilization of bovine colostrum has been found in the prior art. The main reason for this may be that the mechanical strength of polypropylene microfiltration membranes widely available on the market is much lower than that of ceramic membranes, in particular, polypropylene microfiltration membranes have high low temperature brittleness and a pressure resistance range of not higher than 3Bar, and if they are used for static filtration of bovine colostrum, even if the bovine colostrum is degreased and casein-removed in advance, the emulsion after degreasing and casein-removal is difficult to pass through the polypropylene microfiltration membrane smoothly under a low pressure, and the membrane flux is low. After further research, the inventor of the present invention found that, by controlling the casein content in the defatted bovine colostrum emulsion and adjusting the emulsion to a specific pH value, the membrane flux can be significantly increased, so that the bovine colostrum emulsion can smoothly pass through a 0.2 μm polypropylene filter membrane in a static filtration manner under a relatively low pressure. The above operation is carried out in a sterile environment to obtain a sterile bovine colostrum solution, which can avoid denaturation and inactivation of immunoglobulin (mainly IgG) due to high temperature. Therefore, the invention successfully adopts the polypropylene filter membrane to carry out microfiltration on the bovine colostrum to prepare the sterile liquid bovine colostrum solution, can reduce the loss of IgG in the processing process, and takes the obtained sterile liquid bovine colostrum as one of the raw materials to prepare the fermented dairy product added with the bovine colostrum.
Specifically, in one aspect, the invention provides a fermented dairy product added with bovine colostrum, and the ingredients of the fermented dairy product comprise 5-20% of sterile bovine colostrum solution based on the total weight of the fermented dairy product, wherein the sterile bovine colostrum solution is obtained by degreasing raw material liquid bovine colostrum, removing part of casein, and then carrying out microfiltration.
As mentioned above, the obtaining of the sterile bovine colostrum which can eliminate the potential sensitization source of the bovine colostrum and ensure the IgG activity is one of the keys that the fermented dairy product added with the bovine colostrum and the preparation method thereof can be practically popularized and applied. According to a particular embodiment of the invention, the sterile bovine colostrum solution used in the present invention is prepared according to the following method:
degreasing raw material liquid bovine colostrum;
removing part of casein from the degreased emulsion and controlling the content of the casein in the emulsion to be 10-20% of the total content of protein in the emulsion;
and (3) adjusting the pH value of the emulsion after removing part of casein to 4.5-5.5 by using weak alkaline salt, and sequentially carrying out microfiltration by using polypropylene filter membranes of 0.8 mu m, 0.45 mu m and 0.2 mu m to obtain filtrate, namely the sterile liquid bovine colostrum solution.
According to the specific embodiment of the invention, the microfiltration mode of operation of the sterile liquid bovine colostrum solution is static filtration, namely parallel flow filtration, and temperature rise cannot be caused and heat-sensitive substances cannot be damaged in the membrane filtration process.
According to a specific embodiment of the present invention, in the preparation process of the sterile liquid bovine colostrum solution, the raw material liquid bovine colostrum is raw fresh bovine colostrum or reconstituted milk reconstituted from bovine colostrum powder. The content of IgG in the liquid bovine colostrum as the raw material is usually 10-100 mg/mL, generally 10-50 mg/mL, and is different according to the collection time and batch of the bovine colostrum. Preferably, the raw material liquid bovine colostrum has the total solid content of 13.0-18.0%, the fat content of 3.0-5.0%, the total protein content of 4.0-6.0% and the IgG content of 10-50 mg/mL.
According to a specific embodiment of the present invention, the preparation process of the sterile liquid bovine colostrum solution can be a degreasing process that can completely remove fat in the bovine colostrum by using a conventional degreasing process in the field.
According to a specific embodiment of the present invention, in the preparation process of the sterile liquid bovine colostrum solution, the process of removing part of the casein comprises adjusting the pH of the defatted emulsion to 4.3-4.6 by using an acid precipitation method, precipitating the casein, and then filtering the casein by filter bag filtration (preferably using a filter bag with 140-180 meshes) and/or centrifugation (for example, centrifugation at 3000 rpm-4000 rpm and at a low temperature, for example, 4-10 ℃ for 20 min-30 min). Because the isoelectric point of the immunoglobulin IgG in the bovine colostrum is slightly basic, the content of the immunoglobulin IgG is not influenced when the immunoglobulin IgG is treated by an acid precipitation method, and compared with other methods for precipitating casein, the method has the advantages of lower cost, simpler process and convenience for actual production operation. The acid used in the acid precipitation method can be one or more of lactic acid, acetic acid and citric acid. In the invention, complete removal of casein is not pursued, but the content of casein in the filtrate is controlled to be 10-20 wt% of the total content of protein in the emulsion. Unless otherwise indicated, all percentages and ratios recited herein are by weight.
According to a specific embodiment of the invention, the weakly basic salt used for adjusting the pH value in the preparation process of the sterile liquid bovine colostrum solution is selected from one or more of sodium bicarbonate, potassium bicarbonate, sodium acetate and potassium acetate, and preferably sodium bicarbonate. In specific application, the pH value is adjusted by using a weak alkaline saline solution with the concentration of 5-15%, preferably 5-10%. The use of these weakly basic salts can minimize the loss of IgG content due to precipitation or denaturation inactivation of IgG caused by local overbasing, and can not bring significant adverse effects on the membrane-passing effect.
According to the specific embodiment of the invention, in the preparation process of the sterile liquid bovine colostrum solution, the membrane-passing pressure difference of each membrane is controlled to be 0.5-2 Bar during microfiltration, namely, the emulsion after the pH value is adjusted sequentially passes through 0.8-0.45-0.2-micron filter membranes under the pressure of 0.5-2 Bar (the pressure difference of two sides of the membrane). In the filtering process, the membrane-passing pressure difference of each membrane can properly float within the range of 0.5-2 Bar, but cannot exceed the pressure-bearing range of the polypropylene filter membrane.
In the present invention, there is no special requirement for the microfiltration device, for example, a plate and frame filter commonly used in industry can be used, and other microfiltration equipment capable of realizing a pressure difference static filtration operation mode can also be used.
It will be appreciated that in the process for the preparation of a sterile liquid bovine colostrum solution according to the invention, the steps should be operated at a relatively low temperature to avoid loss of active substance from the emulsion due to excessive temperatures. Preferably, the temperature of the emulsion in the whole process is controlled to be not higher than 10 ℃, and more preferably 4-8 ℃.
The sterile liquid bovine colostrum solution prepared by the method has the IgG content of 10-100 mg/mL, and usually 10-50 mg/mL. Although the sterile liquid bovine colostrum solution according to the invention retains a certain amount of casein in the emulsion before membrane filtration during the preparation process, it was experimentally confirmed that no allergenic substances were present in the sterile liquid bovine colostrum solution obtained after filtration. The technology of the invention can remove the possible allergic substances in the bovine colostrum and greatly reduce the potential risk while enabling the emulsion to smoothly pass through the polypropylene filter membrane in a static filtering mode, and well ensures the content of the functional components in the bovine colostrum, particularly the content of immunoglobulin IgG.
In the invention, the sterile liquid bovine colostrum solution is further used as one of raw materials to be added into the fermented dairy product to prepare the fermented dairy product added with the bovine colostrum. In the fermented dairy product added with the bovine colostrum, other components except the added sterile liquid bovine colostrum solution can be carried out according to the conventional operation in the field.
According to the specific embodiment of the invention, the fermented dairy product is prepared by taking milk liquid which takes fresh milk or reconstituted milk as a main raw material (a stabilizing agent, a sweetening agent and the like can be properly added) as a fermentation substrate, sterilizing, inoculating starter strains for fermentation to prepare a fermented milk base material, and then adding a sterile bovine colostrum solution.
The fermented dairy product added with the bovine colostrum can be a low-temperature fermented dairy product (active bacteria fermented dairy product which needs to be stored at low temperature) or a normal-temperature fermented dairy product (fermented dairy product which is inactivated after fermentation and can be stored at normal temperature for a long time) according to whether the fermented dairy base material is inactivated or not after fermentation.
In a preferred embodiment of the present invention, the fermented dairy product added with bovine colostrum is an ambient temperature fermented dairy product, and the raw material composition (ingredients) of the ambient temperature fermented dairy product based on the total weight of the fermented dairy product includes: 5-20% of sterile bovine colostrum solution, 1.5-10% of stabilizer, 100-300U of leavening agent, 0.05-15% of sweetening agent and the balance of milk.
In another preferred embodiment of the invention, the fermented dairy product added with bovine colostrum is a low-temperature fermented dairy product, and the raw material composition of the low-temperature fermented dairy product comprises the following components by weight: 5-20% of sterile bovine colostrum solution, 3-10% of stabilizer, 100-300U of leavening agent, 0.05-15% of sweetener and the balance of milk.
It is understood that, in the formulation of the fermented milk product with added bovine colostrum of the present invention, the content of the sterilized bovine colostrum solution can be adjusted appropriately according to the content of IgG in the sterilized bovine colostrum solution.
According to the specific embodiment of the invention, the sweetener and the stabilizer in the ingredients of the fermented dairy product added with bovine colostrum can be selected from the substances commonly used in the field. Preferably, in order to increase the sweet taste and mouthfeel of the fermented dairy product added with the bovine colostrum, the sweetener is preferably one or more of white granulated sugar, neotame, aspartame, sodium cyclamate and acesulfame potassium, and is preferably 5-15% of white granulated sugar. In order to further improve the stability of the normal-temperature yogurt product added with the bovine colostrum, the stabilizer is a thickener and/or an emulsifier, and the thickener is preferably one or more of carboxymethyl cellulose, konjac gum, carrageenan, dextrin, xanthan gum, microcrystalline cellulose and pectin; the emulsifier is preferably one or more of glyceryl monostearate, sucrose fatty acid ester, sodium stearoyl lactylate, glyceryl distearate and monoglyceride succinate; in order to further improve the stability of the low-temperature yogurt product added with the bovine colostrum, the stabilizer is a thickening agent, and the thickening agent is preferably one or more of carboxymethyl cellulose, konjac gum, carrageenan, dextrin, xanthan gum, gelatin and pectin. The specific amounts of sweetener and stabilizer may be determined by reference to the state of the art or by simple experimentation.
According to the specific embodiment of the invention, the milk used in the ingredients of the invention meets the requirements of conventional raw milk, wherein the protein is more than or equal to 3.0(g/100g), the dry matter is more than or equal to 12.5(g/100g), and the rest part meets the requirements of GB 19301-. Specifically, the milk is whole milk, skim milk or milk with the fat content of 2.0(g/100g) to 3.0(g/100g), and can be fresh milk or reconstituted milk prepared from milk powder, cream, hydrolyzed protein, whey powder or other components of milk.
According to the specific embodiment of the present invention, the leavening agent used in the formulation of the present invention may also be selected from commonly used leavening agent strains in the field. Preferably, the leavening agent comprises one or more of Lactobacillus bulgaricus (Lactobacillus bulgaricus), Streptococcus thermophilus (Streptococcus thermophilus), Lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium (Bifidobacterium), Lactobacillus casei (Lactobacillus casei) and Lactobacillus rhamnosus (Lactobacillus GG) in combination.
In addition, the fermented dairy product added with the bovine colostrum can also be added with a proper amount of conventional raw materials in the field of fermented dairy products such as essence according to the requirement.
On the other hand, the invention also provides a preparation method of the fermented dairy product added with the bovine colostrum, which comprises the following steps:
preparing a fermented milk base material which can be stored at low temperature or normal temperature by using other raw materials except the sterile bovine colostrum solution in the fermented dairy product ingredients;
adding the sterile bovine colostrum solution into the fermented milk base material with the temperature below 25 ℃ by an online adding mode to prepare the fermented milk product added with the bovine colostrum.
In the method for preparing the fermented dairy product added with the bovine colostrum, if the normal-temperature fermented dairy product is prepared, the bovine colostrum solution is required to be added in a sterile online manner into a fermented milk base material after sterilization and cooling (preferably cooling to below 25 ℃, and more preferably cooling to below 10 ℃) so as to ensure that IgG in the fermented milk is retained in a fermented milk finished product to the maximum extent; in the case of producing a live-bacteria fermented milk product, it is also necessary to add the bovine colostrum solution aseptically after the fermentation is completed and cooled (preferably to a temperature of 25 ℃ or lower, more preferably to a temperature of 10 ℃ or lower).
According to the specific embodiment of the invention, the preparation method of the fermented dairy product added with the bovine colostrum further comprises the process of degreasing the raw material liquid bovine colostrum, removing part of casein, and then carrying out microfiltration to obtain the sterile bovine colostrum solution. More specific preparation of sterile bovine colostrum solution is described above.
In the method for preparing the fermented dairy product added with bovine colostrum, the steps which are not mentioned in detail, such as the specific preparation process (including batching, sterilizing, inoculating, fermenting, etc.) of the fermented milk base material, the on-line adding process, etc., can be carried out according to the conventional operation in the field.
In conclusion, by applying the technology provided by the invention, the prepared liquid bovine colostrum solution can achieve the aseptic effect, and simultaneously, the active immune substance IgG in the bovine colostrum can be well preserved.
Detailed Description
For a more clear understanding of the technical features, objects and advantages of the present invention, reference is now made to the following detailed description of the technical aspects of the present invention with reference to specific examples, which are intended to illustrate the present invention and not to limit the scope of the present invention.
The raw material liquid bovine colostrum used in examples 1 to 4 for preparing the sterile liquid bovine colostrum solution had a total solid content of 15.0%, a fat content of 4.0%, a total protein content of 4.5%, and an IgG content of 13.5 mg/mL; the microfiltration equipment adopted is a flat plate type microfilter, and the effective membrane area (single membrane) is 69.36cm2. Steps not described in detail in the examples can be performed according to conventional operations in the art.
Example 1
The embodiment provides a sterile liquid bovine colostrum solution, which is prepared according to the following steps:
1. degreasing: the fat in the raw material fresh bovine colostrum is completely removed by adopting a conventional degreasing process.
2. And (3) precipitating casein: adjusting pH of bovine colostrum to 4.3 by acid precipitation, and precipitating casein.
3. And (3) filtering: casein was roughly removed with a 140 mesh filter bag to give a filtrate. The filtrate was tested through 0.45 μm and 0.2 μm polypropylene filters under a membrane pressure differential of 2Bar, static filtration mode, and less than 20g of emulsion passed through the filter in the first 1 minute.
4. Centrifuging: the filtrate obtained in step 3 above was centrifuged at 4000rpm for 30min to remove the precipitate and obtain a supernatant containing about 10% casein based on total protein.
5. Adjusting the pH value: the supernatant obtained in step 4 was adjusted to pH4.5 with 8% potassium bicarbonate.
6. Preparation of sterile environment: the microfiltration equipment and the polypropylene filter membranes with the diameters of 0.8 mu m, 0.45 mu m and 0.2 mu m are placed in a super clean bench and are irradiated for 1 hour by ultraviolet light to achieve the sterile effect.
7. Film coating: and (3) adding the supernatant with the pH value adjusted in the step (5) into the microfiltration equipment in the step (6), enabling the supernatant to sequentially pass through polypropylene filter membranes with the diameters of 0.8 mu m, 0.45 mu m and 0.2 mu m under the pressure of about 2Bar, and then storing the solution in a sterile sealed bag to obtain a sterile liquid bovine colostrum solution for later use.
The film-passing effect of the present example is as follows:
it took about 17.3min to prepare 1000g of sterile liquid bovine colostrum solution without changing the filter.
Example 2
The embodiment provides a sterile liquid bovine colostrum solution, which is prepared according to the following steps:
1. degreasing: and (3) completely removing fat in the bovine colostrum by adopting a conventional degreasing process.
2. And (3) precipitating casein: adjusting pH of bovine colostrum to 4.5 by acid precipitation, and precipitating casein.
3. And (3) filtering: casein was roughly removed using a 180 mesh filter bag to obtain a filtrate. The filtrate was tested through a 0.45 μm polypropylene filter under a membrane pressure difference of 2Bar in a static filtration mode, and less than 20g of emulsion passed through the filter in the initial 1 minute.
4. Centrifuging: the above solution was centrifuged at 3000rpm for 20min, and the precipitate was removed to obtain a supernatant containing 20% casein based on the total protein content.
5. Adjusting the pH value: the supernatant obtained in step 4 was acidified to a pH of 5.0 with 8% potassium acetate.
6. Preparation of sterile environment: and (3) putting the membrane passing equipment and the polypropylene filter membranes with the diameters of 0.8 mu m, 0.45 mu m and 0.2 mu m into a super clean bench, and carrying out ultraviolet irradiation for 1h to achieve the sterile effect.
7. Film coating: and (3) adding the supernatant with the adjusted pH value in the step (5) into the membrane passing equipment in the step (6), enabling the supernatant to sequentially pass through polypropylene filter membranes with the diameters of 0.8 mu m, 0.45 mu m and 0.2 mu m under the membrane passing pressure difference of about 2Bar, and then storing the solution in a sterile sealed bag to obtain a sterile liquid bovine colostrum solution.
The film-passing effect of the present example is as follows:
it took about 20.1min to prepare 1000g of sterile liquid bovine colostrum solution without replacing the filter.
Example 3
The embodiment provides a sterile liquid bovine colostrum solution, which is prepared according to the following steps:
1. degreasing: and (3) completely removing fat in the bovine colostrum by adopting a conventional degreasing process.
2. And (3) precipitating casein: adjusting pH of bovine colostrum to 4.3 by acid precipitation, and precipitating casein.
3. And (3) filtering: a portion of the casein was roughly removed with a 140 mesh filter bag to obtain a filtrate.
4. Centrifuging: the filtrate was centrifuged at 4000rpm for 25min to remove the precipitate and obtain a supernatant containing approximately 13% casein based on total protein.
5. Adjusting the pH value: the supernatant obtained in step 4 was adjusted to pH 5.5 with 8% sodium acetate.
6. Preparation of sterile environment: and (3) putting the membrane passing equipment and the polypropylene filter membranes with the diameters of 0.8 mu m, 0.45 mu m and 0.2 mu m into a super clean bench, and carrying out ultraviolet irradiation for 1h to achieve the sterile effect.
7. Film coating: and (3) adding the supernatant with the adjusted pH value in the step (5) into a membrane-passing device, enabling the supernatant to sequentially pass through 0.8 mu m, 0.45 mu m and 0.2 mu m filter membranes under the membrane-passing pressure difference of about 1.5Bar, and then storing the solution in a sterile sealed bag to obtain a sterile liquid bovine colostrum solution.
In this example, it took about 24.3min to prepare 1000g of sterile liquid bovine colostrum solution without replacing the filter membrane.
Example 4
The embodiment provides a sterile liquid bovine colostrum solution, which is prepared according to the following steps:
1. degreasing: and (3) completely removing fat in the bovine colostrum by adopting a conventional degreasing process.
2. And (3) precipitating casein: adjusting pH of bovine colostrum to 4.5 by acid precipitation, and precipitating casein.
3. And (3) filtering: casein was roughly removed with a 140 mesh filter bag to give a filtrate.
4. Centrifuging: the filtrate was centrifuged at 4000rpm for 20min to remove the precipitate and obtain a supernatant having a casein content of about 15%.
5. Acid adjustment: and (3) adjusting the pH value of the supernatant obtained in the step (4) to 4.5 by using 5% potassium bicarbonate.
6. Preparation of sterile environment: and (3) putting the membrane passing equipment and the polypropylene filter membranes with the diameters of 0.8 mu m, 0.45 mu m and 0.2 mu m into a super clean bench, and carrying out ultraviolet irradiation for 1h to achieve the sterile effect.
7. Film coating: and (3) adding the supernatant with the pH value adjusted in the step (5) into a membrane-passing device, enabling the supernatant to sequentially pass through 0.8 mu m, 0.45 mu m and 0.2 mu m filter membranes under the membrane-passing pressure difference of about 2Bar, and then storing the solution in a sterile sealed bag to obtain a sterile liquid bovine colostrum solution.
In this example, it took about 23.8min to prepare 1000g of sterile liquid bovine colostrum solution without replacing the filter membrane.
Examination of IgG content in the products of the examples
The results of examination of the IgG content in the product after the production of the sterile liquid bovine colostrum products according to the above examples are shown in table 1 (for comparison, the values in table 1 are values obtained by converting the sterile liquid bovine colostrum of each example to the same volume as the raw liquid bovine colostrum).
TABLE 1 determination of IgG content in the different examples
| IgG content (mg/mL) | Example 1 | Example 2 | Example 3 | Example 4 |
| Theoretical value | 13.5 | 13.5 | 13.5 | 13.5 |
| Detection value | 13.03 | 12.83 | 12.93 | 12.97 |
| Amount of loss | 3.48％ | 4.96％ | 4.22％ | 3.93％ |
As can be seen from Table 1, the loss amounts of IgG in the examples of the present invention are 3.48%, 4.96%, 4.22% and 3.93%, respectively, and the loss amounts are less than 5%, and the method for preparing the sterile liquid bovine colostrum product has a good effect.
Investigation of solution effect through filter membrane under different pH conditions
Five 1000g raw materials are taken, the pH value in the step 6 is respectively adjusted to 4.5, 5.0, 5.5, 6.0 and 6.5 under the same other conditions, and the membrane passing effect of a 0.2 mu m filter membrane is respectively examined, which is shown in table 2.
TABLE 2 different pH values worth examining
| Scheme one | Scheme two | Scheme three | Scheme four | Scheme five | |
| pH value of feed liquid | 4.5 | 5.0 | 5.5 | 6.0 | 6.5 |
| By number of membranes | 1 | 1 | 1 | 4 | 6 |
| Required time of | 24.3min | 26.1min | 24.7min | 189min | 308min |
As can be seen from Table 2, under the condition of pH4.5-5.5, the time required for the same amount of bovine colostrum solution to pass through the membrane is shortest, and only 1 filter membrane is needed, while when 1000g of pH6.0 solution passes through the membrane, 4 filter membranes need to be replaced, and when 1000g of pH6.5 solution passes through the membrane, 6 filter membranes need to be replaced (in the fourth and fifth schemes, the membranes are replaced every 1 h).
Examination of the Sterilization Effect
Respectively taking 1mL of the sterile liquid bovine colostrum solution obtained in the step 7 of the embodiment 1-4, inoculating the sterile liquid bovine colostrum solution into a total bacterial colony test piece and a mould yeast test piece, putting the total bacterial colony test piece into a 37 ℃ oven for culturing for 48 hours, putting the mould yeast test piece into a 25 ℃ oven for culturing for 120 hours, and then taking out to observe whether bacteria grow or not. See table 3 for details.
TABLE 3 examination of the Sterilization Effect
As can be seen from Table 3, the liquid bovine colostrum solution in the present invention has a good bacteria-removing effect and can grow aseptically within 6 months.
Allergy study
The sterile liquid bovine colostrum solution of example 1-example 4, completely defatted and casein-removed bovine colostrum, and bovine colostrum defatted only and casein-free were used as test samples, and the test was carried out on the same healthy 72 mice in five groups of 12 mice each, each group was fed with the above bovine colostrum solution, and the feeding was carried out once every morning and night, each time 100g, for 30 days, and the health status of the mice was checked every 3 days to examine the product allergy, and the health status contents of the mice are shown in table 4.
TABLE 4 mouse health Studies
As can be seen from Table 4, when the bovine colostrum solution of the embodiments of the present invention is fed to mice, the mice have good health condition and no uncomfortable symptoms, which indicates that the bovine colostrum treated by the present process does not contain allergen and can be eaten by human body.
Example of normal temperature yogurt with added bovine colostrum:
example 5 Normal temperature yogurt preparation with bovine colostrum
Product formulation (based on 1000kg product, the selection of the raw materials meets the relevant national standard)
The method for preparing the normal-temperature yoghourt added with the bovine colostrum comprises the following steps:
1. sterilizing raw milk: performing centrifugal sterilization on the needed milk by adopting a serial process combination of two BB centrifuges, wherein the sterilization temperature is 55-65 ℃, the rotation speed is 4200-6300 r/min, and the raw milk is sterilized;
2. heating the sterilized raw milk to 50-55 ℃, mixing the sterilized raw milk with a stabilizer and a sweetener under high-speed stirring for 15-20 minutes, fully homogenizing the feed liquid (the homogenization temperature is 55-75 ℃, the pressure is 180-200 bar/36-50 bar), and performing sterilization treatment before fermentation to obtain a fermentation substrate; when the raw materials comprise essence and the like, the raw materials can be added together with the stabilizer or added after fermentation;
3. cooling the fermentation substrate to 42-43 ℃, adding strains, keeping the temperature at 42 ℃, standing and fermenting until the titration acidity reaches 70-90 DEG T, finishing fermentation, quickly cooling to 20-30 ℃, and stirring for demulsification (the stirring speed is 65-100 r/min, and the stirring time is 25-30 min);
4. sterilizing the stirred fermentation liquor at high pressure (the sterilization pressure is 500-650 MPa, the sterilization time is 15-45 min), or sterilizing by adopting a plate type sterilization machine or a tubular type sterilization machine (the sterilization time is 4 seconds-10 minutes at 72-121 ℃), and cooling to below 25 ℃;
5. adding the sterile liquid bovine colostrum solution into the fermentation liquor in an online sterile manner;
6. aseptically filling to obtain fermented milk product capable of being preserved at normal temperature;
7. boxing and leaving factory: spraying codes on the filled milk, and sticking a pipe; and (5) leaving the factory after being inspected to be qualified by a heat preservation test.
Example 6 Normal temperature yogurt preparation with bovine colostrum
Product formulation (based on 1000kg product, the selection of the raw materials meets the relevant national standard)
The preparation method is the same as example 5.
Example 7 Normal temperature yogurt preparation with bovine colostrum
Product formulation (based on 1000kg product, the selection of the raw materials meets the relevant national standard)
The preparation method is the same as example 5.
Example 8 Normal temperature yogurt preparation with bovine colostrum
Product formulation (based on 1000kg product, the selection of the raw materials meets the relevant national standard)
The preparation method is the same as example 5.
Examples of low temperature yoghurt preparations with added bovine colostrum:
example 9 Low temperature yogurt preparation with addition of bovine colostrum
Product formulation (based on 1000kg product, the selection of the raw materials meets the relevant national standard)
The method for preparing the low-temperature yoghourt added with the bovine colostrum comprises the following steps:
1. mixing materials: uniformly mixing the white granulated sugar and the stabilizer to obtain mixed powder; adding the mixed powder into a part of milk preheated to 60 +/-1 ℃, simultaneously carrying out shearing and mixing, wherein the shearing speed of the shearing and mixing is 1300-1800 rpm (most preferably 1500rpm), the shearing and mixing time is 20-35 min, and the material temperature is kept at 60 +/-1 ℃ in the shearing and mixing process to obtain a material liquid after the first mixing;
2. and (3) volume fixing: adding the rest milk, and performing constant volume;
3. homogenizing: homogenizing the feed liquid with constant volume at 40-85 ℃ and 15-20 MPa;
4. sterilization and cooling: sterilizing the third mixed feed liquid at 90 ℃ for 10min, and then cooling to 42 ℃ to obtain sterilized feed liquid;
5. fermentation and cooling: adding a leaven into the sterilized feed liquid for standing fermentation, ending the fermentation when the titrated acidity reaches 70-90 DEG T, then quickly cooling to 20-30 ℃ and demulsifying to obtain a yoghourt base material;
6. adding bovine colostrum on line: adding a sterile liquid bovine colostrum solution into the yogurt base material on line under a sterile condition to obtain a fermented emulsion added with bovine colostrum;
7. filling and cold storage after-ripening: aseptic filling is carried out on the fermented emulsion added with the bovine colostrum, and the fermented emulsion is put in a warehouse and refrigerated and then cooked to obtain the fermented milk product added with the bovine colostrum;
8. boxing and leaving factory: spraying codes on the filled milk, and sticking a pipe; and (5) leaving the factory after being inspected to be qualified by a heat preservation test.
Example 10 Low temperature yogurt products with added bovine colostrum
Product formulation (based on 1000kg product, the selection of the raw materials meets the relevant national standard)
The preparation method is the same as example 9.
Example 11 Low temperature yogurt products with added bovine colostrum
Product formulation (based on 1000kg product, the selection of the raw materials meets the relevant national standard)
The preparation method is the same as example 9.
Example 12 Low temperature yogurt products with added bovine colostrum
Product formulation (based on 1000kg product, the selection of the raw materials meets the relevant national standard)
The preparation method is the same as example 9.
Sensory and flavor evaluation test
The products of examples 5-12 of normal-temperature yogurt and low-temperature yogurt added with bovine colostrum, and ordinary normal-temperature yogurt and ordinary low-temperature yogurt are used as test samples respectively to perform sensory and flavor evaluation experiments. And (4) comparing the sense and the flavor of the sample of the normal-temperature yoghourt every other month for six months. The low-temperature yoghourt is stored at the temperature of 8 ℃ every five days for comparing the sensory and flavor of the sample for one month. The results of the sensory and flavor evaluation tests are shown in tables 5 and 6.
TABLE 5 Normal temperature yogurt different time sensory and flavor comparison results
TABLE 6 Low temperature yogurt examples different time sensory and flavor comparison results
From the experimental results in tables 5 and 6, it can be seen that the normal temperature yogurt product added with bovine colostrum can be stored for more than 6 months at normal temperature, and the low temperature yogurt product can be stored for more than 30 days at 8 ℃, without any peculiar smell and color change, without browning, and is beneficial to product popularization and sale.
Experiment of influence of stabilizer system on product stability
The stability of the samples of examples 5 to 12 of the normal-temperature and low-temperature yogurt products was examined under the respective storage conditions, and the examination time was 6 months at normal temperature and 30 days at low temperature, and the results are shown in tables 7 and 8.
TABLE 7 examination of stability of products of examples of ambient temperature yogurt products
TABLE 8 investigation of product stability for various examples of Low temperature yogurt
As can be seen from tables 7 and 8, the stabilizer of the present invention has good stability, and the normal temperature yogurt is stored for 6 months at normal temperature and stored for 30 days at 8 ℃ to meet the requirements.
Determination of changes in IgG content of products
The content of IgG in the samples of examples 5-12 in the normal-temperature yogurt product and the low-temperature yogurt product is examined, the normal-temperature yogurt examination time is 6 months, the low-temperature yogurt examination time is 30 days, and the results are shown in tables 9 and 10.
TABLE 9 examination of IgG content (mg/mL) in the products of the examples of ambient temperature yogurt products
| Time of day | Example 5 | Example 6 | Example 7 | Example 8 |
| One month | 0.565 | 1.195 | 1.975 | 2.441 |
| Two months old | 0.557 | 1.184 | 1.954 | 2.430 |
| Three months old | 0.542 | 1.177 | 1.922 | 2.411 |
| Four months old | 0.531 | 1.162 | 1.903 | 2.389 |
| Five months old | 0.524 | 1.141 | 1.891 | 2.367 |
| Six months old | 0.519 | 1.129 | 1.884 | 2.351 |
TABLE 10 examination of IgG content (mg/mL) in the products of the examples of Low temperature yogurt
| Time of day | Example 9 | Example 10 | Example 11 | Example 12 |
| Five days | 0.564 | 1.210 | 1.957 | 2.499 |
| Ten days | 0.559 | 1.199 | 1.951 | 2.494 |
| Fifteen days | 0.551 | 1.187 | 1.942 | 2.487 |
| Twenty days | 0.545 | 1.181 | 1.935 | 2.481 |
| Twenty-five days | 0.541 | 1.174 | 1.927 | 2.472 |
| Thirty days | 0.536 | 1.169 | 1.920 | 2.465 |
As is clear from tables 9 and 10, the IgG content in the products of examples was less lost.
Investigation of product sterility
And respectively carrying out sterility test on the products provided in examples 5-12 in the normal-temperature and low-temperature yogurt products, wherein the test period of the normal-temperature yogurt is six months, and the test period of the low-temperature yogurt is 30 days. The specific method comprises the following steps: respectively taking 1mL of samples in the examples, inoculating the samples into a total bacterial colony test piece and a mold yeast test piece under an aseptic condition, putting the total bacterial colony test piece into a 37 ℃ oven for culturing for 48 hours, putting the mold yeast test piece into a 25 ℃ oven for culturing for 120 hours, and then taking out the mold yeast test piece to observe whether bacteria grow. The results are shown in tables 11 and 12.
TABLE 11 Room temperature yogurt products example sterility test
TABLE 12 sterility examination of the examples of the Low temperature yogurt products
As can be seen from tables 11 and 12, the products in the examples of the normal-temperature yogurt of the present invention have good sterility within six months, and the low-temperature yogurt has good sterility within 30 days, which indicates that the products prepared by the present invention are sterile, and also indicates that the bovine colostrum prepared by the present invention is sterile, and meets the safety requirements.
Claims (12)
1. A fermented dairy product added with bovine colostrum comprises 5 percent of ~ 20 percent of sterile bovine colostrum solution in ingredients based on the total weight of the fermented dairy product, wherein the sterile bovine colostrum solution is obtained by degreasing raw material liquid bovine colostrum, removing partial casein and then carrying out microfiltration;
wherein the sterile bovine colostrum solution is prepared by the following method:
degreasing: completely removing fat in raw fresh bovine colostrum by adopting a degreasing process;
and (3) precipitating casein: adjusting pH of bovine colostrum to 4.3 by acid precipitation, and precipitating casein;
and (3) filtering: roughly removing casein by using a filter bag with 140 meshes to obtain filtrate;
centrifuging: centrifuging the obtained filtrate at 4000rpm for 30min, removing precipitate to obtain supernatant, wherein the casein content in the supernatant is 10% of the total protein content;
adjusting the pH value: regulating the obtained supernatant with 8% potassium bicarbonate to pH 4.5;
preparation of sterile environment: placing the microfiltration equipment and polypropylene filter membranes of 0.8 μm, 0.45 μm and 0.2 μm into a super clean bench, and performing ultraviolet irradiation for 1h to achieve sterile effect;
film coating: and adding the supernatant with the adjusted pH value into the sterile microfiltration equipment, sequentially passing through 0.8 mu m, 0.45 mu m and 0.2 mu m polypropylene filter membranes under the pressure of 2Bar, and storing the solution in a sterile sealed bag to obtain a sterile liquid bovine colostrum solution.
2. The fermented milk product with added colostrum according to claim 1, wherein the fermented milk product is a normal-temperature fermented milk product or a low-temperature fermented milk product.
3. The fermented dairy product added with bovine colostrum according to claim 2, wherein the raw materials of the normal temperature fermented dairy product comprise 5% ~ 20% of sterile bovine colostrum solution, 1.5% ~ 10% of stabilizer, 100 ~ 300U of leavening agent, 0.05% ~ 15% of sweetener and the balance of milk, based on the total weight of the fermented dairy product;
the low-temperature fermented dairy product comprises, by weight, 5% ~ 20% of sterile bovine colostrum solution, 3% of stabilizer ~ 10%, 100 ~ 300U of leavening agent, 0.05% of sweetener ~ 15%, and the balance of milk.
4. A method of producing a fermented milk product supplemented with bovine colostrum according to claim 1 ~ 3, which comprises:
preparing a fermented milk base material which can be stored at low temperature or normal temperature by using other raw materials except the sterile bovine colostrum solution in the fermented dairy product ingredients;
adding sterile bovine colostrum solution into the fermented milk base material at the temperature below 25 ℃ in an online adding manner to prepare a fermented milk product added with bovine colostrum;
wherein the sterile bovine colostrum solution is prepared by the following method:
degreasing: completely removing fat in raw fresh bovine colostrum by adopting a degreasing process;
and (3) precipitating casein: adjusting pH of bovine colostrum to 4.3 by acid precipitation, and precipitating casein;
and (3) filtering: roughly removing casein by using a filter bag with 140 meshes to obtain filtrate;
centrifuging: centrifuging the obtained filtrate at 4000rpm for 30min, removing precipitate to obtain supernatant, wherein the casein content in the supernatant is 10% of the total protein content;
adjusting the pH value: regulating the obtained supernatant with 8% potassium bicarbonate to pH 4.5;
preparation of sterile environment: placing the microfiltration equipment and polypropylene filter membranes of 0.8 μm, 0.45 μm and 0.2 μm into a super clean bench, and performing ultraviolet irradiation for 1h to achieve sterile effect;
film coating: and adding the supernatant with the adjusted pH value into the sterile microfiltration equipment, sequentially passing through 0.8 mu m, 0.45 mu m and 0.2 mu m polypropylene filter membranes under the pressure of 2Bar, and storing the solution in a sterile sealed bag to obtain a sterile liquid bovine colostrum solution.
5. A fermented dairy product added with bovine colostrum comprises 5 percent of ~ 20 percent of sterile bovine colostrum solution in ingredients based on the total weight of the fermented dairy product, wherein the sterile bovine colostrum solution is obtained by degreasing raw material liquid bovine colostrum, removing partial casein and then carrying out microfiltration;
wherein the sterile bovine colostrum solution is prepared by the following method:
degreasing: completely removing fat in the bovine colostrum by adopting a degreasing process;
and (3) precipitating casein: adjusting pH of bovine colostrum to 4.5 by acid precipitation, and precipitating casein;
and (3) filtering: roughly removing casein by using a filter bag with 180 meshes to obtain filtrate;
centrifuging: centrifuging the filtrate at 3000rpm for 20min, removing precipitate to obtain supernatant containing casein 20% of total protein;
adjusting the pH value: adjusting the pH value of the obtained supernatant to 5.0 by using 8% potassium acetate;
preparation of sterile environment: putting the membrane-passing equipment and polypropylene filter membranes of 0.8 mu m, 0.45 mu m and 0.2 mu m into a super clean bench, and carrying out ultraviolet irradiation for 1h to achieve the sterile effect;
film coating: and adding the supernatant with the adjusted pH value into the sterile membrane-passing equipment, sequentially passing through 0.8 mu m, 0.45 mu m and 0.2 mu m polypropylene filter membranes under the membrane-passing pressure difference of 2Bar, and storing the solution in a sterile sealed bag to obtain a sterile liquid bovine colostrum solution.
6. The fermented milk product with added colostrum according to claim 5, wherein the fermented milk product is a normal-temperature fermented milk product or a low-temperature fermented milk product.
7. The fermented dairy product added with bovine colostrum according to claim 6, wherein the raw materials of the normal temperature fermented dairy product comprise 5% ~ 20% of sterile bovine colostrum solution, 1.5% ~ 10% of stabilizer, 100 ~ 300U of leavening agent, 0.05% ~ 15% of sweetener and the balance of milk, based on the total weight of the fermented dairy product;
the low-temperature fermented dairy product comprises, by weight, 5% ~ 20% of sterile bovine colostrum solution, 3% of stabilizer ~ 10%, 100 ~ 300U of leavening agent, 0.05% of sweetener ~ 15%, and the balance of milk.
8. A method of producing a fermented milk product supplemented with bovine colostrum according to claim 5 ~ 7, which comprises:
preparing a fermented milk base material which can be stored at low temperature or normal temperature by using other raw materials except the sterile bovine colostrum solution in the fermented dairy product ingredients;
adding sterile bovine colostrum solution into the fermented milk base material at the temperature below 25 ℃ in an online adding manner to prepare a fermented milk product added with bovine colostrum;
wherein the sterile bovine colostrum solution is prepared by the following method:
degreasing: completely removing fat in the bovine colostrum by adopting a degreasing process;
and (3) precipitating casein: adjusting pH of bovine colostrum to 4.5 by acid precipitation, and precipitating casein;
and (3) filtering: roughly removing casein by using a filter bag with 180 meshes to obtain filtrate;
centrifuging: centrifuging the filtrate at 3000rpm for 20min, removing precipitate to obtain supernatant containing casein 20% of total protein;
adjusting the pH value: adjusting the pH value of the obtained supernatant to 5.0 by using 8% potassium acetate;
preparation of sterile environment: putting the membrane-passing equipment and polypropylene filter membranes of 0.8 mu m, 0.45 mu m and 0.2 mu m into a super clean bench, and carrying out ultraviolet irradiation for 1h to achieve the sterile effect;
film coating: and adding the supernatant with the adjusted pH value into the sterile membrane-passing equipment, sequentially passing through 0.8 mu m, 0.45 mu m and 0.2 mu m polypropylene filter membranes under the membrane-passing pressure difference of 2Bar, and storing the solution in a sterile sealed bag to obtain a sterile liquid bovine colostrum solution.
9. A fermented dairy product added with bovine colostrum comprises 5 percent of ~ 20 percent of sterile bovine colostrum solution in ingredients based on the total weight of the fermented dairy product, wherein the sterile bovine colostrum solution is obtained by degreasing raw material liquid bovine colostrum, removing partial casein and then carrying out microfiltration;
wherein the sterile bovine colostrum solution is prepared by the following method:
degreasing: completely removing fat in the bovine colostrum by adopting a degreasing process;
and (3) precipitating casein: adjusting pH of bovine colostrum to 4.3 by acid precipitation, and precipitating casein;
and (3) filtering: roughly removing part of casein by using a filter bag with 140 meshes to obtain filtrate;
centrifuging: centrifuging the filtrate at 4000rpm for 25min, and removing precipitate to obtain supernatant containing casein 13% of total protein;
adjusting the pH value: adjusting the obtained supernatant with 8% sodium acetate to pH 5.5;
preparation of sterile environment: putting the membrane-passing equipment and polypropylene filter membranes of 0.8 mu m, 0.45 mu m and 0.2 mu m into a super clean bench, and carrying out ultraviolet irradiation for 1h to achieve the sterile effect;
film coating: and adding the supernatant with the adjusted pH value into a membrane-passing device, sequentially passing through 0.8 mu m, 0.45 mu m and 0.2 mu m filter membranes under the membrane-passing pressure difference of 1.5Bar, and storing the solution in a sterile sealed bag to obtain a sterile liquid bovine colostrum solution.
10. The fermented milk product with added colostrum according to claim 9, wherein the fermented milk product is a normal-temperature fermented milk product or a low-temperature fermented milk product.
11. The fermented dairy product added with bovine colostrum according to claim 10, wherein the raw materials of the normal temperature fermented dairy product comprise 5% ~ 20% of sterile bovine colostrum solution, 1.5% ~ 10% of stabilizer, 100 ~ 300U of leavening agent, 0.05% ~ 15% of sweetener and the balance of milk, based on the total weight of the fermented dairy product;
the low-temperature fermented dairy product comprises, by weight, 5% ~ 20% of sterile bovine colostrum solution, 3% of stabilizer ~ 10%, 100 ~ 300U of leavening agent, 0.05% of sweetener ~ 15%, and the balance of milk.
12. A method of producing a fermented milk product supplemented with bovine colostrum according to claim 9 ~ 11, which comprises:
preparing a fermented milk base material which can be stored at low temperature or normal temperature by using other raw materials except the sterile bovine colostrum solution in the fermented dairy product ingredients;
adding sterile bovine colostrum solution into the fermented milk base material at the temperature below 25 ℃ in an online adding manner to prepare a fermented milk product added with bovine colostrum;
wherein the sterile bovine colostrum solution is prepared by the following method:
degreasing: completely removing fat in the bovine colostrum by adopting a degreasing process;
and (3) precipitating casein: adjusting pH of bovine colostrum to 4.3 by acid precipitation, and precipitating casein;
and (3) filtering: roughly removing part of casein by using a filter bag with 140 meshes to obtain filtrate;
centrifuging: centrifuging the filtrate at 4000rpm for 25min, and removing precipitate to obtain supernatant containing casein 13% of total protein;
adjusting the pH value: adjusting the obtained supernatant with 8% sodium acetate to pH 5.5;
preparation of sterile environment: putting the membrane-passing equipment and polypropylene filter membranes of 0.8 mu m, 0.45 mu m and 0.2 mu m into a super clean bench, and carrying out ultraviolet irradiation for 1h to achieve the sterile effect;
film coating: and adding the supernatant with the adjusted pH value into a membrane-passing device, sequentially passing through 0.8 mu m, 0.45 mu m and 0.2 mu m filter membranes under the membrane-passing pressure difference of 1.5Bar, and storing the solution in a sterile sealed bag to obtain a sterile liquid bovine colostrum solution.
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