CN106434367B - A kind of monascus purpureus bacterial strain, the method that fermentation yogurt is prepared using it and fermentation yogurt obtained - Google Patents
A kind of monascus purpureus bacterial strain, the method that fermentation yogurt is prepared using it and fermentation yogurt obtained Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 65
- 230000004151 fermentation Effects 0.000 title claims abstract description 65
- 229940057059 monascus purpureus Drugs 0.000 title claims abstract description 59
- 244000113306 Monascus purpureus Species 0.000 title claims abstract description 58
- 235000002322 Monascus purpureus Nutrition 0.000 title claims abstract description 58
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 26
- 230000001580 bacterial effect Effects 0.000 title claims abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 64
- 241000894006 Bacteria Species 0.000 claims abstract description 46
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 32
- 239000004310 lactic acid Substances 0.000 claims abstract description 32
- 244000168141 Geotrichum candidum Species 0.000 claims abstract description 29
- 235000017388 Geotrichum candidum Nutrition 0.000 claims abstract description 29
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- 238000002360 preparation method Methods 0.000 claims abstract description 23
- 235000020185 raw untreated milk Nutrition 0.000 claims description 32
- 230000001954 sterilising effect Effects 0.000 claims description 23
- 239000006071 cream Substances 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 235000020183 skimmed milk Nutrition 0.000 claims description 14
- 238000004321 preservation Methods 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002054 inoculum Substances 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 11
- 239000008223 sterile water Substances 0.000 claims description 11
- 229910052799 carbon Inorganic materials 0.000 claims description 9
- 229920001817 Agar Polymers 0.000 claims description 8
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 8
- 239000008272 agar Substances 0.000 claims description 8
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 claims description 6
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 6
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- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 239000011707 mineral Substances 0.000 claims description 6
- 235000010755 mineral Nutrition 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical group [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims description 6
- 238000012859 sterile filling Methods 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 4
- 239000001103 potassium chloride Substances 0.000 claims description 4
- 235000011164 potassium chloride Nutrition 0.000 claims description 4
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- 235000019698 starch Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 244000057717 Streptococcus lactis Species 0.000 claims description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 235000019270 ammonium chloride Nutrition 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- RUTXIHLAWFEWGM-UHFFFAOYSA-H iron(3+) sulfate Chemical compound [Fe+3].[Fe+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O RUTXIHLAWFEWGM-UHFFFAOYSA-H 0.000 claims description 3
- 229910000360 iron(III) sulfate Inorganic materials 0.000 claims description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 3
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 3
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 3
- 235000010344 sodium nitrate Nutrition 0.000 claims description 3
- 239000004317 sodium nitrate Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 2
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims description 2
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000001963 growth medium Substances 0.000 claims description 2
- 238000011534 incubation Methods 0.000 claims description 2
- 230000035772 mutation Effects 0.000 claims description 2
- 239000007858 starting material Substances 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 claims 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 claims 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
- 229910017604 nitric acid Inorganic materials 0.000 claims 1
- 238000011017 operating method Methods 0.000 claims 1
- 239000002504 physiological saline solution Substances 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 241000228347 Monascus <ascomycete fungus> Species 0.000 abstract description 9
- 238000003756 stirring Methods 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
- 238000007710 freezing Methods 0.000 description 8
- 230000008014 freezing Effects 0.000 description 8
- 239000002609 medium Substances 0.000 description 8
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- 238000011081 inoculation Methods 0.000 description 7
- 235000020167 acidified milk Nutrition 0.000 description 6
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- 241000196324 Embryophyta Species 0.000 description 3
- 241000159512 Geotrichum Species 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
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- 235000021243 milk fat Nutrition 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 229940026314 red yeast rice Drugs 0.000 description 2
- 238000007790 scraping Methods 0.000 description 2
- 235000015139 viili Nutrition 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 108010041952 Calmodulin Proteins 0.000 description 1
- 102100024133 Coiled-coil domain-containing protein 50 Human genes 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 101000910772 Homo sapiens Coiled-coil domain-containing protein 50 Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
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- 125000002252 acyl group Chemical group 0.000 description 1
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- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000004531 blood pressure lowering effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000021383 camembert cheese Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
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- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
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- 238000011835 investigation Methods 0.000 description 1
- MVZXTUSAYBWAAM-UHFFFAOYSA-N iron;sulfuric acid Chemical compound [Fe].OS(O)(=O)=O MVZXTUSAYBWAAM-UHFFFAOYSA-N 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
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- 150000003839 salts Chemical class 0.000 description 1
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
-
- 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
Abstract
The present invention provides a kind of monascus purpureus bacterial strain, deposit number is CGMCC 11612；The present invention also provides it is a kind of using monascus purpureus prepare fermentation yogurt method and fermentation yogurt obtained.Monascus purpureus of the invention is a kind of new monascus strain, and preparing fermentation yogurt using it, method is simple, and easy to promote and utilize, fermentation yogurt obtained belongs to natural mold-ripened product.Use lactic acid bacteria fermenting agent for main leavening in preparation method of the present invention, monascus purpureus, geotrichum candidum are as secondary fermentation agent, break the limitation that traditional zymotic yogurt uses strain, develop the fermentation yogurt of a kind of completely new quality and flavor, breaks through consumer to the understanding of traditional zymotic yogurt.
Description
Technical field
The invention belongs to the technical fields of microbial fermentation, and in particular to a kind of monascus purpureus bacterial strain utilizes its preparation hair
The method of ferment yogurt and fermentation yogurt obtained.
Background technique
Commercially available business Yoghourt can be divided into coagulating type and stirred type according to technique.The consumer preference of different geographical is different
Quality and flavour product, Chinese Consumer's have a preference for the fermentation yogurt of quality stiff.Therefore, Greece's Yoghourt, old Yoghourt etc. is in China
There are preferable market prospects.External many consumers also have a preference for quality stiff dairy products, the Na Wei born such as Scandinavians Si
It is sub-.Scandinavia traditional dairy products are many kinds of, including viili, ymer, skyr, langfil, keldermilk etc..Its
Middle viili (vilia or filia) is initiated by the fermentation yogurt of Finland, this Dairy products liny shape or thick matter
Ground has a kind of pleasant acrid odors and good diacetyl flavor.The fat content of product is not less than 4%, and on-fat milk is solid
Shape object content is 9% or so.Since the product is vaccinated with geotrichum candidum, lint can be formed on the surface of acidified milk during fermentation
The mycelium of shape is after fermentation the fragrance of product formation dense cream taste and mushroom flavor.Although this product is in state
Outer area acceptance is higher, but due to the difference of region and eating habit, it is difficult to by Asia, consumer receives.
Monascus is mainly used for the biography such as red yeast rice (powder), wine of rice fermented with red yeast and vinegar in the applicating history of the existing more than one thousand years of China
It unites food, monascus products are welcome because of its natural red color, distinctive flavor by Chinese Consumer's.In recent years, red yeast rice
The secondary metabolite that mould fermentation generates is concerned, major secondary generation due to having reduction cholesterol, blood pressure lowering and other effects
Thanking to product has Mo Nakelin K, gamma aminobutyric acid etc..Therefore it is contemplated that by monascus be used as dairy products processing in, especially in
State has the application in the fermentation yogurt of widespread acceptance, produces a kind of suitable Asia consumer taste, is with Chinese characteristics
Fermentation yogurt, for domestic market development have definite meaning.Have a large amount of patents at present and document report monascus exists
Application in cheesemaking, and there has been no any patents for the application in fermentation yogurt.
Summary of the invention
The technical problem to be solved by the present invention is to still lack to prepare showing for fermentation yogurt with monascus for current field
Shape, and provide a kind of monascus purpureus, using its prepare fermentation yogurt method and fermentation yogurt obtained.Of the invention is purplish red
Aspergillus is a kind of new monascus strain, and preparing fermentation yogurt using it, method is simple, easy to promote and utilize, obtained
Fermentation yogurt belongs to natural mold-ripened product.
The present invention provides a kind of monascus purpureus bacterial strain MN-2, deposit number CGMCC11612.
The classification naming that the bacterial strain MN-2 suggests is monascus purpureus, and Classification system is Monascus purpureus；It protects
It is hidden in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC), preservation address: Chaoyang District, Beijing City north
No. 3 Institute of Microorganism, Academia Sinica, institute of occasion West Road 1, the deposit date is on November 30th, 2015, deposit number CGMCC
11612。
The colony characteristics of monascus purpureus bacterial strain: growing on wort agar medium (MEA) and more limit to, 25 DEG C of dark
Under the conditions of cultivate 10d, colony diameter 32-35mm, edge is irregular, and aerial hyphae is sparse, shallow to dark orange；The bacterium colony back side is red
Brown.
Microscopic features: conidium is less, and conidiophore specialization is unobvious, straight or slightly bent, and conidium is spherical, nothing
Color, wall is smooth, and base portion is truncate, concatenates, and 6.0-10.6 μm.Have no mature cleistothecium and ascospore.Its Calmodulin gene
Sequence is as shown in sequence 1 in sequence table.
The present invention also provides a kind of method for preparing fermentation yogurt using monascus purpureus bacterium, this method includes following step
It is rapid:
(1) raw milk is standardized, makes fat content 2-15%；
(2) after carrying out sterilization treatment to standardized raw milk, it is cooled to 18-22 DEG C；
(3) successively inoculating lactic acid bacterium, monascus purpureus, geotrichum candidum leavening, fermentation to pH are 4.6-4.8；
(4) cooling, after carrying out after-ripening under 4-8 DEG C of condition of storage, the fermentation yogurt is made.
With lactic acid bacteria fermenting agent for main leavening in the preparation method of fermentation yogurt of the present invention, lactic acid bacteria fermenting agent can be produced
Raw a large amount of exocellular polysaccharides, using monascus purpureus, geotrichum candidum as secondary fermentation agent, geotrichum candidum leavening is able to suppress raw material milk fermentation
The generation of miscellaneous bacteria in the process provides special quality and flavor for fermentation yogurt using monascus purpureus bacterium.
Further, in step (1), raw milk is fresh milk and/or recombined milk, and the operation of raw milk standardization walks
Suddenly are as follows: carry out butterfat separation after taking raw milk to be heated to 50-60 DEG C, obtain skimmed milk and dilute cream, adjust skimmed milk and dilute milk
The mixed proportion of oil, makes fat content 2-15% in raw milk.After butterfat separation, fat content≤0.05% of skimmed milk,
The fat content 30-40% of dilute cream.Dilute cream and skimmed milk are mixed according to a certain percentage, so that raw material butter oil
Content is 2-15%.
Further, in step (2), heat-exchangers of the plate type or tubing heat exchanger, temperature the condition of sterilization treatment: are used
Degree is 92-97 DEG C, time 4-6min.Using heat-exchangers of the plate type, preferable sterilization effect can be obtained.
Further, in step (3), the preparation method of lactic acid bacteria fermenting agent are as follows: lactic acid bacteria powder is dissolved in sterile water
In, the lactic acid bacteria fermenting agent that concentration is 0.04-0.06g/ml is made；The inoculum concentration of lactic acid bacteria fermenting agent is 2-9%.When inoculation,
In raw milk after being added to sterilization after the lactic acid bacteria of freezing is dissolved using sterile water, stir evenly.
Further, lactic acid bacteria is Lactococcus lactis subsp. lactis, lactococcus lactis subsp, the double second of Lactococcus lactis
One of acyl mutation, the bright string strain bacterium subsp. cremoris of goldbeater's skin are a variety of.Above-mentioned lactic acid bacteria can a large amount of exocellular polysaccharide, here,
The effect of the lactic acid bacteria fermenting agent of trade name RA21 is optimal.
Further, in step (3), the preparation method of monascus purpureus culture solution are as follows: by the monascus purpureus of preservation in agar
Spore cultivation is carried out on solid medium, after then scraping off the monascus purpureus spore on culture medium with sterilizing scoop, with life
Managing salt water and adjusting spore count is 103-107cfu/ml；The inoculum concentration of monascus purpureus culture solution is 3-5%.
Further, cultivation temperature is 28-32 DEG C, incubation time 5-9d.
Further, Solid agar culture includes carbon source 3-4%, nitrogen source 0.5-1% and minerals 0.2-0.5%, with
Upper % is mass volume ratio；Wherein, carbon source is one of soluble starch, sucrose, glucose, maltose or a variety of, nitrogen source
For one of sodium nitrate, ammonium nitrate, ammonium chloride, beef extract, yeast powder, casamino acid and peptone or a variety of, mineral
Matter is one of potassium dihydrogen phosphate, magnesium sulfate, potassium chloride and ferric sulfate or a variety of.
Further, in step (3), the preparation method of geotrichum candidum leavening are as follows: by geotrichum candidum (Geotrichum
Candidum) powder is dissolved in sterile water, and the geotrichum candidum leavening that concentration is 0.008-0.012g/ml is made；Geotrichum candidum hair
The inoculum concentration of ferment agent is 0.3-0.7%.Geotrichum candidum leavening is throw type leaven, after being dissolved in raw milk after sterilization,
It stirs evenly.
Further, in step (3), after inoculating starter, after carrying out sterile filling under the conditions of 18-22 DEG C, hair is stood
Ferment.Filling form can be bottled or cup, preferably cup-shaped, and rim of a cup diameter is 10-12cm, cup height 7-8cm.
The present invention also provides a kind of fermentation yogurt, the fermentation yogurt is to utilize monascus purpureus bacterium preparation hair by above-mentioned
Made from the method for ferment yogurt.
The invention has the benefit that can be used for preparing hair the invention discloses a kind of new monascus purpureus bacterial strain
Ferment yogurt.Use lactic acid bacteria fermenting agent for main leavening in preparation method of the present invention, monascus purpureus, geotrichum candidum are as secondary fermentation
Agent breaks the limitation that traditional zymotic yogurt uses strain, develops the fermentation yogurt of a kind of completely new quality and flavor, breaks through consumption
Understanding of the person to traditional zymotic yogurt.
Detailed description of the invention
Fig. 1 is the texture property test typical plot of fermentation yogurt sample prepared by the present invention.
Specific embodiment
Embodiment of the present invention is described in detail below with reference to embodiment, but this field skill
Art personnel will be understood that the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.
Embodiment 1
The present invention provides one plant of monascus purpureus (Monascuspurpureus) MN-2 bacterial strain, classification naming is purplish red
Aspergillus, Classification system Monascuspurpureus；It is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms
Center (CGMCC), preservation address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3 Institute of Microorganism, Academia Sinica, preservation
Date is on November 30th, 2015, and deposit number is CGMCC 11612.
The present invention also provides a kind of method for preparing fermentation yogurt using above-mentioned monascus purpureus, this method includes following step
It is rapid:
(1) fresh raw milk is taken to be heated to 50 DEG C of progress butterfat separation, skimmed milk and dilute cream after being separated, wherein
Fat content 0.04% in skimmed milk, fat content is 30% in dilute cream, according to a certain percentage by dilute cream and skimmed milk
It is mixed, adjustment raw material milk fat content is 2%.
(2) 92 DEG C of heat treatment 5min are carried out to the raw milk after standardization, is cooled to 18 DEG C, sterilization mode is board-like kills
Bacterium.
(3) successively inoculating lactic acid bacterium, monascus purpureus bacterium, geotrichum candidum leavening, inoculum concentration are respectively 2%, 3% and 0.7%,
Lactic acid bacteria model RA21, geotrichum candidum model 50303 are Danisco Direct Vat Set.By the lactic acid bacteria of freezing
After powder is dissolved with sterile water, the lactic acid bacteria fermenting agent that concentration is 0.04g/ml, the raw milk after being then added to sterilization is made
In, it stirs evenly.After the Geotrichum powder of freezing is dissolved with sterile water, be made concentration be 0.008g/ml whitely
Mould leavening is then added in the raw milk after sterilizing, stirs evenly.
Monascus purpureus leavening the preparation method is as follows:
Above-mentioned preservation monascus purpureus MN-2 is taken to carry out Spore cultivation, used medium is Solid agar culture, wherein carbon
Source is soluble starch and sucrose, and nitrogen source is sodium nitrate and peptone, and minerals are potassium dihydrogen phosphate and magnesium sulfate.At 28 DEG C
Shaking table culture 9d, the revolving speed of shaking table are 160rpm.Monascus purpureus spore on solid medium after culture is light with sterilizing scoop
After gently scraping off, adjusting spore count with sterile saline is 103Cfu/ml is stirred evenly after being inoculated with according to 3% inoculum concentration.
(4) raw milk after inoculation is subjected to sterile filling under the conditions of 18 DEG C, be left to ferment.Filling form is cup,
Rim of a cup diameter is 10cm, cup height 7cm.Fermentation temperature is 18 DEG C, and fermentation time 18h, pH stop hair when reaching 4.6
Ferment is placed in refrigeration at 4 DEG C and carries out after-ripening, and the pH of finished product is 4.2, shelf life 21d.
Embodiment 2
The present invention provides one plant of monascus purpureus (Monascuspurpureus) MN-2 bacterial strain, classification naming is purplish red
Aspergillus, Classification system Monascuspurpureus；It is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms
Center (CGMCC), preservation address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3 Institute of Microorganism, Academia Sinica, preservation
Date is on November 30th, 2015, and deposit number is CGMCC 11612.
The present invention also provides a kind of method for preparing fermentation yogurt using above-mentioned monascus purpureus, this method includes following step
It is rapid:
(1) fresh raw milk is taken to be heated to 60 DEG C of progress butterfat separation, skimmed milk and dilute cream after being separated, wherein
Fat content is 0.05% in skimmed milk, and fat content is 40% in dilute cream, by dilute cream and skimmed milk according to certain ratio
Example is mixed, and adjustment raw material milk fat content is 15%.
(2) 96 DEG C of heat treatment 4min are carried out to the raw milk after standardization, is cooled to 20 DEG C, sterilization mode kills for tubular type
Bacterium.
(3) successively inoculating lactic acid bacterium, monascus purpureus, geotrichum candidum leavening, inoculum concentration are respectively 9%, 5% and 0.3%, cream
Sour bacterium model RA21, geotrichum candidum model 50303 are Danisco Direct Vat Set.By the lactic acid bacteria powder of freezing
After end is dissolved with sterile water, the lactic acid bacteria fermenting agent that concentration is 0.05g/ml is made, is then added in the raw milk after sterilizing,
It stirs evenly.After the Geotrichum powder of freezing is dissolved with sterile water, the geotrichum candidum that concentration is 0.01g/ml is made and sends out
Ferment agent is then added in the raw milk after sterilizing, stirs evenly.
Monascus purpureus leavening the preparation method is as follows:
Above-mentioned preservation monascus purpureus MN-2 is taken to carry out Spore cultivation, used medium is Solid agar culture, wherein carbon
Source is glucose and maltose, and nitrogen source is ammonium nitrate and beef extract, and minerals are potassium chloride and ferric sulfate.Shaking table is trained at 32 DEG C
5d is supported, the revolving speed of shaking table is 200rpm.Monascus purpureus spore on solid medium after culture is gently scraped with sterilizing scoop
After coming, adjusting spore count with sterile saline is 107Cfu/ml is stirred evenly after being inoculated with according to 5% inoculum concentration.
(4) raw milk after inoculation is subjected to sterile filling under the conditions of 22 DEG C, be left to ferment.Filling form can be cup
Dress, rim of a cup diameter are 12cm, cup height 8cm.Fermentation temperature is 22 DEG C, fermentation time 15h, stopping when pH reaches 4.8
Fermentation is placed in refrigeration at 8 DEG C and carries out after-ripening, and the pH of finished product is 4.6, shelf life 15d.
Embodiment 3
The present invention provides one plant of monascus purpureus (Monascuspurpureus) MN-2 bacterial strain, classification naming is purplish red
Aspergillus, Classification system Monascuspurpureus；It is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms
Center (CGMCC), preservation address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3 Institute of Microorganism, Academia Sinica, preservation
Date is on November 30th, 2015, and deposit number is CGMCC 11612.
The present invention also provides a kind of method for preparing fermentation yogurt using above-mentioned monascus purpureus, this method includes following step
It is rapid:
(1) fresh raw milk is taken to be heated to 55 DEG C of progress butterfat separation, skimmed milk and dilute cream after being separated, wherein
Fat content 0.03% in skimmed milk, fat content is 35% in dilute cream, according to a certain percentage by dilute cream and skimmed milk
It is mixed, adjustment raw material milk fat content is 8%.
(2) 95 DEG C of heat treatment 4min are carried out to the raw milk after standardization, is cooled to 20 DEG C, sterilization mode is board-like kills
Bacterium；
(3) inoculating lactic acid bacterium, monascus and geotrichum candidum leavening, additive amount are respectively 5%, 4% and 0.5%, lactic acid bacteria
Model RA21, geotrichum candidum model 50303 are Danisco Direct Vat Set, and the lactic acid bacteria powder of freezing is used
After sterile water dissolution, the lactic acid bacteria fermenting agent that concentration is 0.06g/ml is made, is then added in the raw milk after sterilizing, stirring
Uniformly.After the Geotrichum powder of freezing is dissolved with sterile water, the geotrichum candidum that concentration is 0.012g/ml is made and ferments
Agent is then added in the raw milk after sterilizing, stirs evenly.
Monascus purpureus leavening the preparation method is as follows:
Above-mentioned preservation monascus purpureus MN-2 is taken to carry out Spore cultivation, used medium is Solid agar culture, wherein carbon
Source is soluble starch and maltose, and nitrogen source is ammonium chloride, yeast powder and casamino acid, and minerals are potassium chloride and sulfuric acid
Iron.The shaking table culture 7d at 30 DEG C, the revolving speed of shaking table are 180rpm.Monascus purpureus spore on solid medium after culture is used
After sterilizing scoop gently scrapes off, adjusting spore count with sterile saline is 105Cfu/ml is inoculated with according to 4% inoculum concentration
After stir evenly.
(4) raw milk after inoculation is subjected to sterile filling at 20 °C, is left to ferment.Filling form can be cup
Dress, rim of a cup diameter are 12cm, cup height 8cm.Fermentation temperature is 20 DEG C, fermentation time 16.5h, pH and reaches in step 4
Stop fermentation when 4.7, is placed in refrigeration at 5 DEG C and carries out after-ripening, the pH of finished product is 4.3, shelf life 21d.
Comparative example 1
Now using geotrichum candidum acidified milk common in Camembert cheese as comparative example, carried out pair with previous embodiment 1-3
Than.
Acidified milk manufacture craft employed in this comparative example and use material are the same as the step 1-2 in embodiment 2.Wherein,
In step 3, geotrichum candidum (Geotrichum candidum) 50303 leavenings are inoculated with, are purchased from Danisco A/S BJ Rep Office, for freezing
Dry bacterium powder direct plunges into the raw milk of sterilizing according to 0.5% inoculum concentration, and stirs evenly filling, standing for fermentation, production
Product packing specification and fermentation condition are the same as embodiment 2.Finished product pH is 4.4, shelf life 15d.
Comparative example 2
Now only to ferment using monascus purpureus as secondary fermentation agent, compared with previous embodiment 1-3.This comparison
Acidified milk manufacture craft employed in example and use material are the same as the step 1-2 in embodiment 3.Wherein, in step 3, inoculation cream
Sour bacterium and monascus purpureus, additive amount are respectively 5% and 4%, and lactic acid bacteria model RA21 is Danisco Direct Vat Set, takes
After being dissolved in advance under the raw bactericidal material cream aseptic condition of part, in the raw milk after sterilization is added, stir evenly.Monascus purpureus fermentation
The preparation method of agent is the same as embodiment 3.Raw milk after inoculation carries out sterile filling at 20 °C, standing for fermentation.Filling shape
Formula is cup, and rim of a cup diameter is 12cm, cup height 8cm.Fermentation temperature is 20 DEG C, and fermentation time 17h, pH reach 4.7
When stop fermentation, be placed at 5 DEG C refrigeration and carry out after-ripening, the pH of finished product is 4.3.But under 5 DEG C of refrigerated conditions of such product only
It can save and product bleed, layering occur after 7d, phenomena such as texture is deteriorated, continue have varied bacteria growing phenomenon after saving 14d.Cause
This, considers from product stability and shelf-life, is unsuitable for production using only monascus as secondary fermentation agent.
Effect example 1
Participate in subjective appreciations by 20 trained professional technicians, in terms of quality, taste and flavor three into
Row evaluation.Wherein quality includes fine and smooth degree, gloss intensity and the stiff degree of Yoghourt；Mouthfeel includes smooth degree, full journey
Degree and granular sensation；Flavor has milk and aftertaste.The scoring of each index is 0-10 points, and total score is 80 points, and the higher representative of score value produces
Quality is better.Meanwhile 200 progress preference degree evaluations are randomly selected from ordinary consumer, and make even respectively, 10 points are full
Point.Score value is higher, and it is higher to represent acceptance.Since there has been no the sales of any mold fermentation yogurt currently on the market, disappear for investigation
The person of expense carries out sensory evaluation using commercially available bright plain yoghurt as control sample for the acceptance of such product.Sense organ is commented
Valence the results are shown in Table 1.
1 Analyses Methods for Sensory Evaluation Results of table
Note: different letters represent significant difference.
As it can be seen from table 1 using monascus purpureus fermentation yogurt, matter in the embodiment of the present invention compared with comparative example 1
Ground, taste and flavor acceptance are all higher, and the smooth degree and flavor, score of especially product are higher.In comparative example 1, use
Geotrichum candidum fermented product, quality still receive, but product special flavour has more apparent acrid odors, it is difficult to be connect by consumer
By.For commercially available bright original flavor acidified milk, professional sensory evaluation person gives higher comment for its quality, taste and flavor
Point, 1-3 of embodiment of the present invention scoring does not have significant difference with it.Can have one to geotrichum candidum ferment local-flavor after inoculation monascus purpureus
Fixed improvement result also has higher acceptance to such fermentation yogurt from consumer angle.
Effect example 2
The quality of fermentation yogurt made from embodiment 1-3 and comparative example 1 is measured, the setting of TA-LH1 property tester: surveyed
Amount mode: it pushes；Pop one's head in decrease speed 1.0mm/s, test speed 3.0mm/s before measurement, and pop one's head in opening speed 10mm/ after measurement
45 ° of taper PERSPEX of s, measuring distance 20mm, induction force 1.0g, probe type P45C.Every group of sample is measured in parallel 3 times.This
It is as shown in Figure 1 to test typical curve.
Each cheese samples will carry out parallel laboratory test three times, and determination data is divided using Texture ExPonent32
Analysis.This assay features curve is as shown in Figure 1:
Parameter of curve and its definition:
(1) hardness: the maximal force in Fig. 1 curve above x-axis is indicated with N (g), indicates the soft or hard degree of cheese.
(2) smear: it is A1 that stress curve and time shaft, which are formed by red peak area, during probe downlink, and A1 is indicated
Work done when smearing, A value are smaller more easy to apply.
(3) tackness: the maximal force in Fig. 1 curve below x-axis is indicated with N (g), indicates the sticky degree of cheese.
(4) coherency: it is A2, A2 that stress curve and time shaft, which are formed by white peak area, during probe is pulled up
Indicate that cheese stretches work done, A2 value is bigger, and cohesiveness is stronger.
Measurement result is as shown in table 2:
2 texture testing result of table
As shown in table 2, the hardness, smear of 1 product of comparative example, tackness and coherency are all significantly lower.Bright original flavor
Yoghurt has had better a market background and Consumer acceptance, and embodiment 1-3 is close to bright plain yoghurt
Quality.In conjunction with 1 Analyses Methods for Sensory Evaluation Results of table, consumer also has preferable acceptance for product sensory in embodiment 1-3.To sum up
Described, acidified milk of the invention has preferable market prospects.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modification, equivalent replacement and simple modifications etc., should all be included in the protection scope of the present invention in content.
Claims (12)
1. a kind of monascus purpureus bacterial strain, which is characterized in that its deposit number is CGMCC 11612.
2. a kind of method for preparing fermentation yogurt using monascus purpureus bacterial strain described in claim 1, which is characterized in that this method
The following steps are included:
(1) raw milk is standardized, makes fat content 2-15%；
(2) after carrying out sterilization treatment to standardized raw milk, it is cooled to 18-22 DEG C；
(3) successively inoculating lactic acid bacterium, monascus purpureus, geotrichum candidum leavening, fermentation to pH are 4.6-4.8；
(4) cooling, after-ripening is carried out under 4-8 DEG C of condition of storage, the fermentation yogurt is made.
3. preparation method according to claim 2, which is characterized in that in step (1), raw milk is fresh milk and/or goes back
Former cream, the operating procedure of raw milk standardization are as follows: carry out butterfat separation after taking raw milk to be heated to 50-60 DEG C, taken off
Rouge cream and dilute cream, adjust the mixed proportion of skimmed milk and dilute cream, make fat content 2-15% in raw milk.
4. preparation method according to claim 2, which is characterized in that in step (2), the condition of sterilization treatment: use plate
Formula heat exchanger or tubing heat exchanger, temperature are 92-97 DEG C, time 4-6min.
5. preparation method according to claim 2, which is characterized in that in step (3), the preparation method of lactic acid bacteria fermenting agent
Are as follows: lactic acid bacteria powder is dissolved in sterile water, the lactic acid bacteria fermenting agent that concentration is 0.04-0.06g/ml is made；Lactic acid bacteria hair
The inoculum concentration of ferment agent is 2-9%.
6. preparation method according to claim 5, which is characterized in that lactic acid bacteria is Lactococcus lactis subsp. lactis, lactic acid
One of lactis subsp. cremoris, the mutation of Lactococcus lactis biacetyl, the bright string strain bacterium subsp. cremoris of goldbeater's skin are a variety of.
7. preparation method according to claim 2, which is characterized in that in step (3), the acquisition side of monascus purpureus leavening
Method are as follows: the monascus purpureus of preservation is subjected to Spore cultivation on Solid agar culture, then by the monascus purpureus on culture medium
After spore is scraped off with sterilizing scoop, adjusting spore count with physiological saline is 103-107cfu/ml；Monascus purpureus leavening connects
Kind amount is 3-5%.
8. preparation method according to claim 7, which is characterized in that cultivation temperature is 28-32 DEG C, incubation time 5-
9d。
9. preparation method according to claim 7, which is characterized in that Solid agar culture includes carbon source, nitrogen source and mine
Substance；Wherein, carbon source is one of soluble starch, sucrose, glucose, maltose or a variety of, and nitrogen source is sodium nitrate, nitric acid
One of ammonium, ammonium chloride, beef extract, yeast powder, casamino acid, peptone are a variety of, minerals be potassium dihydrogen phosphate,
One of magnesium sulfate, potassium chloride, ferric sulfate are a variety of.
10. preparation method according to claim 2, which is characterized in that in step (3), the acquisition side of geotrichum candidum leavening
Method are as follows: geotrichum candidum powder is dissolved in sterile water, the geotrichum candidum leavening that concentration is 0.008-0.012g/ml is made；Bai Di
The inoculum concentration of mould leavening is 0.3-0.7%.
11. preparation method according to claim 2, which is characterized in that in step (3), after inoculating starter, in 18-22
Sterile filling is carried out under the conditions of DEG C, is left to ferment.
12. a kind of fermentation yogurt, which is characterized in that the fermentation yogurt passes through the described in any item preparation sides claim 2-11
Method is made.
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| CN103549024A (en) * | 2013-11-11 | 2014-02-05 | 光明乳业股份有限公司 | Surface mold mature cheese and preparation method thereof |
| CN103749716A (en) * | 2014-02-19 | 2014-04-30 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
| CN104186682A (en) * | 2014-08-04 | 2014-12-10 | 光明乳业股份有限公司 | Health camembert cheese and preparation method thereof |
| CN105505790A (en) * | 2015-12-28 | 2016-04-20 | 光明乳业股份有限公司 | Monascus purpureus strain and application thereof to food preparation |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103549024A (en) * | 2013-11-11 | 2014-02-05 | 光明乳业股份有限公司 | Surface mold mature cheese and preparation method thereof |
| CN103749716A (en) * | 2014-02-19 | 2014-04-30 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
| CN104585333A (en) * | 2014-02-19 | 2015-05-06 | 光明乳业股份有限公司 | Monascus cheese, monascus purpureus and culture method of monascus purpureus |
| CN104186682A (en) * | 2014-08-04 | 2014-12-10 | 光明乳业股份有限公司 | Health camembert cheese and preparation method thereof |
| CN105505790A (en) * | 2015-12-28 | 2016-04-20 | 光明乳业股份有限公司 | Monascus purpureus strain and application thereof to food preparation |
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