CN106615116A - Kefir yoghourt with probiotic function and preparation method thereof - Google Patents

Kefir yoghourt with probiotic function and preparation method thereof Download PDF

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Publication number
CN106615116A
CN106615116A CN201611249758.4A CN201611249758A CN106615116A CN 106615116 A CN106615116 A CN 106615116A CN 201611249758 A CN201611249758 A CN 201611249758A CN 106615116 A CN106615116 A CN 106615116A
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China
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kefir
yoghourt
lactobacillus
parts
jmcc0101
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Inventor
张栋
魏立华
朱宏
王世杰
冯丽莉
荀萍
荀一萍
郝红伟
薛玉玲
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Shijiazhuang Junlebao Dairy Co Ltd
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Shijiazhuang Junlebao Dairy Co Ltd
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Priority to CN201611249758.4A priority Critical patent/CN106615116A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/155—Kefiri
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

The invention provides kefir yoghourt with a probiotic function and a preparation method thereof and belongs to the field of preparation of novel yoghourt. The kefir yoghourt is prepared from the following raw materials in parts by weight: 90.0-95.0 parts of raw milk, 0.05-0.25 part of stabilizer, 4.0-9.0 parts of sweetening agents, 0.15-0.85 part of galactomannan, 80-150 DCU/t of basic strains fermenting agents and 25-80 DCU/t of caucasus yoghourt lactobacilli. According to the kefir yoghourt with the probiotic function and the preparation method thereof, caucasus yoghourt lactobacilli are combined with galactomannan, the fermentation speed is rapid; the fermentation time in the production of yoghourt is reduced; meanwhile, the accumulation of beneficial components in the fermentation process of the caucasus yoghourt lactobacilli is increased; the number of living probiotic bacteria at the end of fermentation is increased.

Description

Kefir grains Yoghourt with prebiotic function and preparation method thereof
Technical field
The invention belongs to bioengineering field, is related to a kind of preparation method of Yoghourt, it is more particularly to a kind of that there is prebiotic work( The Kefir grains Yoghourt of energy；Meanwhile, the invention further relates to a kind of preparation method for being somebody's turn to do the Kefir grains Yoghourt with prebiotic function.
Background technology
Kefir fermented milk not only has higher trophism, and its lactic acid bacteria, acetic acid bacteria and saccharomycete to human body Metabolic active substance and antibacterial material to enterogastric diseases, constipation, metabolic disturbance diseases, hypertension, anaemia, heart disease, mistake Quick disease, obesity etc. have certain curative effect.Additionally, having in document report Kefir fermented milk containing the born of the same parents of inhibition cancer cell propagation Four carbon dicarboxylic acids of exo polysaccharides and dissolved cancer cell, it is possible to decrease the incidence of disease of cancer.
The Chinese invention patent application of Application No. 201110458641.8, discloses a kind of Kefir grains function and drinks type wind Taste acidified milk and preparation method thereof, it is prepared from using following component raw material：Milk 80.0-95.0 weight portions, condensed milk 0.5- 4.0 weight portions, the sweetening material 0.015-9.0 weight portions of sweetness of cane sugar, compound emulsion thickener 0.15-0.5 weight portions, Kefir grains Bacterium flora 200-250DCU.
The patent prepares leavening using traditional Kefir grains bacterium flora, Kefir grains bacterium flora not only continuous passage when vigor It is unstable, and easily there is living contaminants or because Kefir grains symbiosis flora is unbalance, and make the quality parameters such as the local flavor of Kefir grains Decline, so that traditional Kefir grains drink is difficult to industrialized production.In addition, using prepared by traditional Kefir grains flora sending out The vigor of ferment agent is poor, and the curdled milk time is longer, and Kefir grains Quality of Yoghourt is unstable.
The content of the invention
To solve the deficiencies in the prior art, the present invention proposes a kind of Kefir grains Yoghourt with prebiotic function, with Improve fermenting speed, and the survival volume of probio.
For achieving the above object, the Kefir grains Yoghourt with prebiotic function of the invention is mainly by the component of following weight portion Composition：Raw milk 90.0-95.0 weight portions, stabilizer 0.05-2.5 weight portions, sweetener 0.5-4.5 weight portions, galactomannan Glycan 0.15-3.5 weight portions, basic bacteria leaven 80-150DCU/t, Lactobacillus kefir (Lactobacillus kefiri)JMCC0101 25-80DCU/t。
Promote growth of probiotics, treatment irritable bowel syndrome, reduction blood fat, control blood because galactomannans has Sugar, the internal peroxidating material of removing, prevention hematic acid, promotion iron ion absorb and reduce the effect of increased weight satiety.Gala Mannosan is added in probiotic yogurt as a kind of natural functional ingredient, the MF that can be used as probio, Strengthen the activity of probio, preferably maintain intestinal microecology to balance, but also the content of yogurt meal fiber can be improve, Probiotic yogurt is set to be more conducive to the health of human body, the galactomannans can be with commercially available, or by guar gum through digesting Obtain.
The present invention combines Kefir grains lactobacillus with basic bacteria leaven as fermentation basis, by proportion optimizing, and due to The addition of galactomannans, enables Lactobacillus kefir Rapid Fermentation, reduces the fermentation time in Yoghourt Production, The accumulation of beneficiating ingredient produced in Lactobacillus kefir sweat is increased simultaneously, improves fermentation termination prebiotic Bacterium viable count.Meanwhile, without saccharomycetes to make fermentation in the present invention, spirituosity is not easy to be received by most consumers.
Selected Lactobacillus kefir is Lactobacillus kefir (Lactobacillus in the present invention kefiri)JMCC0101.The bacterial strain is, from separation screening in the traditional zymotic dairy product of Yunnan Province of China Dali, to be one plant and have The bacterial strain of good acid and bile salt tolerance characteristic, oxidation resistance, good survival performance, weak rear acid and ferment local-flavor.
Lactobacillus kefir (Lactobacillus kefiri) JMCC0101 is in the preservation of December 2 in 2015 In China Committee for Culture Collection of Microorganisms's common micro-organisms center, it is referred to as CGMCC, and deposit number is CGMCC No.11772, depositary institution address is：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3.The bacterial strain carries out Gram's staining, shows Gram-positive, shaft-like bacterial strain are viewed as under micro mirror, then by DNA extractions, PCR amplifications, 16SrRNA gene orders, pheS The experimental data comprehensive analysis such as gene order, qualification result is Lactobacillus kefir (Lactobacillus kefiri) JMCC0101。
Using Lactobacillus kefir (Lactobacillus kefiri) JMCC0101, because no use opens phenanthrene That bacterium flora or Kefir fermented milk are used as leavening, and production process is more stable, while eliminating yeast etc. produces the micro- life of alcohol Thing makes Kefir fermented milk, and the suitable different age group of spirituosity is not drunk, while using preferred Lactobacillus kefir The Kefir grains characteristic odor of JMCC0101 is milder to be easy to be esthetically acceptable to the consumers；By adding galactomannans, reduce and send out The ferment time, the accumulation of functional materials in the viable count and acidified milk of fermentation termination is increased while reducing production cost.
Further, the Kefir grains Yoghourt with prebiotic function of the invention is mainly made up of the component of following weight portion： Raw milk 92.0-95.0 weight portions, stabilizer 0.08-2.0 weight portions, sweetener 0.5-3.5 weight portions, galactomannans 0.15-3.0 weight portions, basic bacteria leaven 90-130DCU/t, Lactobacillus kefir (Lactobacillus kefiri)JMCC0101 30-60DCU/t。
Further, the basic bacteria leaven is the mixture of streptococcus thermophilus and lactobacillus bulgaricus.
Promote the speed of Yoghourt fermentation slower due to streptococcus thermophilus is used alone, the flavor substance of generation is less, but its Afterwards acidizing degree is lighter, is suitable for the Yoghourt of long-term preservation；Alone lactobacillus bulgaricus promotes Yoghourt fermentation speed, produces Raw better flavor, but thereafter acidizing degree is heavier, after its Yoghourt long-time preservation obtained in fermentation, easily caking and seriously shadow Local flavor is rung, is suitable for the Yoghourt of short-term preservation.Therefore, basic bacteria leaven of the invention is using streptococcus thermophilus and Bao Jiali Sub- lactobacillus is combined, the two mutual assistance, it is ensured that while fermenting speed, better flavor.
Further, based on spawn activity, the proportioning of streptococcus thermophilus and lactobacillus bulgaricus is 1:2-3.To the two Proportioning quantified, make Yoghourt fermentation fireballing simultaneously, more preferably, and the holding time is long for the flavor substance of generation.
Further, heretofore described stabilizer is pectin, gellan gum, gelatin, agar, deformation starch, lactoprotein, hydroxyl One kind or its mixture in propyl group PASELLI EASYGEL, Ultra Tex 2.
Further, the sweetener is in white granulated sugar, sucrose, xylitol, Aspartame, acesulfame potassium, fruit glucose syrup One kind or its mixture.
Meanwhile, present invention also offers a kind of method for preparing the above-mentioned Kefir grains lactobacillus yogurt with prebiotic function, The method is comprised the following steps：
1) dispensing：Stir complete to auxiliary material by stabilizer, galactomannans, sweetener is added in raw milk
Dissolving, obtains mixed material；
2) homogeneous：By step 1) mixed material homogenization；
3) it is sterilized：Feed liquid after homogeneous is sterilized；
4) cool down：Feed liquid after sterilization is lowered the temperature, fermentation tank is put into；
5) it is inoculated with：By the basic bacteria leaven and Lactobacillus kefir (Lactobacillus kefiri)
Activate under JMCC0101 normal temperature, add into fermentation tank stirring；
6) ferment：Ferment at constant temperature, determines acidity；
7) breakdown of emulsion：Titratable acidity reaches standard, stirs breakdown of emulsion；
8) cooling, canned, storage.
Further, the method is comprised the following steps：
1) dispensing：Stabilizer, galactomannans, sweetener will be added in raw milk, stirring 10-15 minutes are complete to auxiliary material CL, obtains mixed material；
2) homogeneous：Homogenization is carried out under conditions of temperature is for 60 ± 2 DEG C；
3) it is sterilized：Sterilization processing is carried out under conditions of temperature is for 93～98 DEG C, sterilizing time is 305 ± 5s；
4) cool down：Feed liquid after sterilization is cooled to into 41.0 ± 1.0 DEG C, is then put in fermentation tank；
5) it is inoculated with：By basic bacteria leaven and Lactobacillus kefir (Lactobacillus kefiri) Activate 30 minutes under JMCC0101 normal temperature, add into fermentation tank stirring 30-40 minutes；
6) ferment：Ferment under conditions of temperature is for 41.0 ± 1.0 DEG C；
7) breakdown of emulsion：Titratable acidity reaches 68 ° of T-72 ° of T, stirs breakdown of emulsion, mixing time 20-30 minute；
8) cooling, canned, storage.
Further, step 2) homogenization, first class pressure is 17.5MPa, secondary pressure is 5MPa.
Specific embodiment
With reference to specific embodiment, the present invention will be further described, but the present invention should not be limited by the examples.
Embodiment 1
Lactobacillus kefir (Lactobacillus kefiri) JMCC0101 of the present invention, its screening technique Following steps are carried out：
1. sample collection
The traditional fermented dairy product in 25mL Dalis is taken, in being added to 250mL physiological saline, is fully mixed, obtain sample Product；
2. the enrichment of sample
Sample 2mL is taken, in being added to the LC fluid nutrient mediums of 100mL, 35 DEG C of culture 72h obtain nutrient solution；
3. bacterial strain separation, purifying；
A, strain isolation
Nutrient solution 1mL is taken, with 100000 times aseptic of normal saline dilution of 0.9% (weight and the percentage of volume), is divided Wei not gradient dilution 10-1、10-2、10-3、10-4、10-5Times, obtain bacteria suspension；
MRS agar mediums are taken, after thawing, culture dish is poured into, after its cooling, solidifying completely, 0.1mL bacteria suspensions is drawn It is applied on culture medium；
Put Anaerobic culturel 72h (H under 35 DEG C of environment2：CO2：N2=5：10：85), colony growth situation is observed；
After colonies typical occurs in flat board, corresponding bacterium colony is picked out, carry out the bacterial strain purifying of next step；
The purifying of b, bacterial strain
The single bacterium colony that picking is chosen, by bacterium colony culture streak inoculation to MRS agar mediums, 35 DEG C of aerobic environments are trained Foster 72h；Then, then by the single bacterium colony grown on culture dish, streak inoculation is continued on MRS agar mediums, 35 DEG C of aerobic rings Cultivate 72h in border；Continuous culture three times；
4. the identification of bacterial strain
It is Gram-positive, shaft-like bacterial strain that above-mentioned bacterial strains are carried out into Gram's staining, basis of microscopic observation, is then passed through DNA is extracted, PCR amplifications, 16SrRNA gene orders, and the experimental data comprehensive analysis such as pheS gene orders, qualification result adds for high Rope Yoghourt lactobacillus；
The gene order of its 16SrRNA is as follows：
CCATCTCCTGATCACCTTAGACGGCTGGTCCCCGAAGGTTACCTCACCGGCTTTGGGTGTTACAAACTCTCATGGTG TGACGGGCGGTGTGTACAAGGCCCGGGAACGTATTCACCGTGGCATGCTGATCCACGATTACTAGCGATTCCAACTT CATGCAGGCGAGTTGCAGCCTGCAATCCGAACTGAGAACGGCTTTAAGAGATTAGCTTGACCTCGCGGTTTCGCGAC TCGTTGTACCGTCCATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTC CTCCGGTTTGTCACCGGCAGTCTTGCTAGAGTGCCCAACTGAATGCTGGCAACTAACAATAAGGGTTGCGCTCGTTG CGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCATTCTGTC CCCGAAGGGAACGCCTAATCTCTTAGGTTGGCAGAAGATGTCAAGACCCTGGTAAGGGTTCTTCGCGTAGCATCGAA TTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTTGCGGTCGATCTCCCCAG GCGGAGTGCTTAATGCGTTAGCTGCAGCACTGAAGGGCGGAAACCCTCCAACACTTAGCACTCATCGTTTACGGCAT GGACTACCAGGGTATCTAATCCTGTTCGCTACCCATGCTTTCGAGCCTCAGCGTCAGTTACAGACCAGACAGCCGCC TTCGCCACTGGTGTTCTTCCATATATCTACGCATTTCACCGCTACACATGGAGTTCCACTGTCCTCTTCTGCACTCA AGTCTCCTGGTTTCCGATGCACTTCTCCGGTTAAGCCGAAGGCTTTCACATCAGACCTAAGAAACCGCCTGCGCTCG CTTTACGCCCAATAAATCCGGACAACGCTTGCCACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTGGCT TTCTGGTTGGATACCGTCAAGATGTCAACAGTTACTCTGACACCTGTTCTTCTCCAACAACAGAGTTTTACGAGCCG AAACCCTTCATCACTCACGCGGCGTTGCTCCATCAGACTTTCGTCCATTGTGGGAAGATTCCCTACTGCTGCCTCCC GTAGGAGTTTGGGCCGTGTCTCAGTCCCAATGTGGCCGATTACCCTCTCAGGTCGGCTACGTATCATTGCCTTGGTA GGCCATTACCTTACCAACAAGCTAATACGCCGCGGGTCCATCCTAAAGTGATAGCCGAAGCCATCTTTTAAACCAAA ACCATGTGGTTTTGGTTGTTATACGGTATTAGCACCTGTTTCCAAGTGTTATCCCCTACTTCAAGGGCAGGTTACCC ACGTGTTACTCACCAGTTCGCCACTCGTTTCGTGTTAAATCATTTAAATGCAAGCATCTAAAATCAATAACGGAAAC GCGTTCGACTTGCATGTATAGCACGCCGCACAGTCA。
The gene order of its pheS is as follows：
CAAACCTCACCAATGCAGGCTCGTACTTTGGAAAAGCATGATTTCTCAAAGGGACCTTTGAAGATGATCTCACCAGG AATCGTTTACCGTCGTGATACTGATGATCCAACCCATTCACATCAATTCCATCAGGTTGAAGGACTCTTTATTGATG AGCACGTGACAATGGCTGATTTAAAGGGAACTTTGATTACCATGGCTCAAAACATTTTTGGCAATAAATTTGATATT CGTTTACGACCAAGTTATTTCCCATTTACCGAACCTTCTGTTGAAGTGGATGTTACCTGCTTTAACTGTATGGGAAA GGGTTGTGACGTCTGCAAACATACCGGCTGGATTGAAGTCTTAGGTGCCGGCATGGTTCATCCTAATGTGCTCGATA TGGCTGGCGTTGATTCAAAGAAGTATGGCG。
5. the preservation of bacterial strain
Bacterium colony culture is placed in 20% aseptic glycerine in -70 DEG C of preservations, while being inoculated with MRS agar medium test tubes Inclined-plane is used for interim preservation.
Wherein, 2. middle LC fluid nutrient mediums are consisted of the following composition step：
Peptone：10g, yeast extract：1g, beef extract：4g, K2HPO4：2g, sodium acetate：3g, ammonium citrate：1g, MgSO4·7H2O：0.2g, MnSO47H2O：0.05g, casein acidic hydrolysis thing：1g, Tween-80：1g, distilled water： 1000mL；
The culture medium adjusts pH6.0 ± 0.1.
Wherein, 3. middle MRS agar mediums are consisted of the following composition step：
Casein peptone：10g；Beef extract：10g；Yeast extract：5g；Glucose：20g；Sodium acetate：5g；Lemon acid diamine：2g； Tween-80：1g；K2HPO4：2g；MgSO4·7H2O：0.2g；MnSO4·7H2O：0.05g；Agar：15g；Distilled water： 1000mL；
The culture medium adjusts pH6.8 ± 0.1.
The biological characteristics of Lactobacillus kefir JMCC0101 is as follows：
1st, cellular morphology and physical and chemical experiment result
The cellular morphology and physical and chemical experiment result of Lactobacillus kefir JMCC0101 is as shown in table 1 below：
The cellular morphology and physical and chemical experiment result of the JMCC0101 of table 1
As shown in Table 1, Lactobacillus kefir JMCC0101 is Gram-positive, shaft-like, catalase and oxidation The negative bacterial strain of enzyme experiment.In carbohydrate characteristic of lactic acid production, "+" represents that fermentation is utilized, and "-" represents that azymic is utilized.
2nd, antibiotic sensitive experimental result
The antibiotic sensitive experimental result of the JMCC0101 of table 2
Determine sensitiveness of the Lactobacillus kefir JMCC0101 to 30 kinds of antibiotic, as shown in Table 2, the bacterial classification pair 27 kinds of antibiotic sensitives of test.
Embodiment 2
The present embodiment is related to a kind of preparation method of the Kefir grains Yoghourt with prebiotic function, and the method includes following step Suddenly：
1) dispensing：Stabilizer, galactomannans, sweetener will be added in raw milk, stirring 10-15 minutes are complete to auxiliary material CL, below 15 DEG C, the resting period is less than or equal to 1 hour milk temperature control system, opens stirring within sterilized first 15 minutes.
2) homogeneous：Homogenization is carried out under conditions of temperature is for 60 ± 2 DEG C, the first class pressure of homogenization is 17.5MPa, secondary pressure are 5MPa.
3) it is sterilized：Sterilization processing is carried out under conditions of temperature is for 93～98 DEG C, sterilizing time is 305 ± 5s
4) cool down：Feed liquid after sterilization is cooled to into 41.0 ± 1.0 DEG C, fermentation tank is then put into
5) it is inoculated with：To activate 30 minutes under basic bacteria leaven and Lactobacillus kefir JMCC0101 normal temperature, add Add to stirring 30-40 minutes in fermentation tank
6) ferment：It is to ferment under conditions of 41.0 ± 1.0 DEG C in temperature, to close mixing time timing is started, 3 hours the Once determine acidity
7) breakdown of emulsion：Titratable acidity reaches 68 ° of T-72 ° of T, stirs breakdown of emulsion, and mixing time 20-30 minute, feed liquid is in fermentation tank Middle storage 76 ° of T of acidity ＜.
8) cooling, canned, storage.
The raw material proportioning that the present embodiment is related to is as follows：Raw milk 950kg, the pectin 2.0kg as stabilizer, as sweet taste The white granulated sugar 56kg of agent, galactomannans 1.58kg, streptococcus thermophilus 20DCU/t (flora unit of activity), bulgarian milk Bacillus 50DCU/t, Lactobacillus kefir JMCC0101 60DCU/t.
Embodiment 3
Present embodiments provide a kind of preparation method of the Kefir grains Yoghourt with prebiotic function, the method and embodiment 2 Material composition that is essentially identical, being except for the difference that related to.
The material composition that the present embodiment is related to is：Raw milk 920kg, as the hydroxypropyl PASELLI EASYGEL of stabilizer 1.5kg, the sucrose 85kg as sweetener, galactomannans 2.9kg, streptococcus thermophilus 25DCU/t, lactobacillus bulgaricus 50DCU/t, Lactobacillus kefir JMCC0101 45DCU/t.
Embodiment 4
Present embodiments provide a kind of preparation method of the Kefir grains Yoghourt with prebiotic function, the method and embodiment 2 It is essentially identical, the material composition that except for the difference that Yoghourt is related in preparing..
The material composition that the present embodiment is related to is：Raw milk 935kg, the lactoprotein 1.0kg as stabilizer, as sweet taste The xylitol 68kg of agent, galactomannans 4.5kg, streptococcus thermophilus 30DCU/t, lactobacillus bulgaricus 90DCU/t, Gao Jia Rope Yoghourt lactobacillus JMCC0101 40DCU/t.
Embodiment 5
Present embodiments provide a kind of preparation method of the Kefir grains Yoghourt with prebiotic function, the method and embodiment 2 It is essentially identical, the material composition that except for the difference that Yoghourt is related in preparing..
The material composition that the present embodiment is related to is：Raw milk 930kg, as the hydroxypropyl PASELLI EASYGEL of stabilizer 1.0kg, the acesulfame potassium 50kg as sweetener, galactomannans 5.5kg, streptococcus thermophilus 35DCU/t, bulgarian milk bar Bacterium 70DCU/t, Lactobacillus kefir JMCC0101 50DCU/t.
Embodiment 6
Present embodiments provide a kind of preparation method of the Kefir grains Yoghourt with prebiotic function, the key step of the method It is same as Example 2, different in step 7) in breakdown of emulsion process, titratable acidity reaches 68 ° of T-72 ° of T, stirs breakdown of emulsion, stirs 10- 20 minutes addition essence, continues to stir 10 minutes, and feed liquid deposits 76 ° of T of acidity ＜ in fermentation tank.
The material composition that the present embodiment is related to is：Raw milk 945kg, the deformation starch 1.2kg as stabilizer, as sweet The fruit glucose syrup 75kg of taste agent, galactomannans 5.0kg, essence 0.1kg, streptococcus thermophilus 30DCU/t, bulgarian milk Bacillus 65DCU/t, Lactobacillus kefir JMCC0101 60DCU/t.
Embodiment 7
The various raw materials being related in the present embodiment and preparation method are substantially the same manner as Example 2, and difference is basis The proportioning of streptococcus thermophilus and lactobacillus bulgaricus in bacteria leaven.Based on different proportionings, sending out for fermentation termination is recorded Ferment time and the ferment local-flavor of Kefir grains Yoghourt, its result is as follows：.
Basic bacteria leaven (DCU/t) Acidity reaches the time (h) of 68 ° of T-72 ° of T Later stage yoghourt-flavored
Streptococcus thermophilus：Lactobacillus bulgaricus (1:0) 8.2 Meta-acid
Streptococcus thermophilus：Lactobacillus bulgaricus (0:1) 9.0 It is sourer
Streptococcus thermophilus：Lactobacillus bulgaricus (1:1) 5.1 Meta-acid
Streptococcus thermophilus：Lactobacillus bulgaricus (1:2) 4.2 It is sour-sweet moderate
Streptococcus thermophilus：Lactobacillus bulgaricus (1:3) 4.0 It is sour-sweet moderate
Streptococcus thermophilus：Lactobacillus bulgaricus (1:4) 5.3 Meta-acid
Streptococcus thermophilus：Lactobacillus bulgaricus (2:1) 7.5 Meta-acid
Streptococcus thermophilus：Lactobacillus bulgaricus (3:1) 8.0 It is sourer
From the above results, when the proportioning of streptococcus thermophilus and lactobacillus bulgaricus is 1:During 2-3, fermentation is taken Between it is shorter, later stage yoghourt-flavored is preferable.
Presently preferred embodiments of the present invention is the foregoing is only, not to limit the present invention, all essences in the present invention Within god and principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
SEQUENCE LISTING
<110>Shijiazhuang Jun Lebao emulsions Co., Ltd
<120>Kefir grains Yoghourt with prebiotic function and preparation method thereof
<160> 2
<170> PatentIn version 3.3
<210> 1
<211> 1487
<212> DNA
<213>The 16SrRNA gene orders of Lactobacillus kefir JMCC0101
<400> 1
ccatctcctg atcaccttag acggctggtc cccgaaggtt acctcaccgg ctttgggtgt 60
tacaaactct catggtgtga cgggcggtgt gtacaaggcc cgggaacgta ttcaccgtgg 120
catgctgatc cacgattact agcgattcca acttcatgca ggcgagttgc agcctgcaat 180
ccgaactgag aacggcttta agagattagc ttgacctcgc ggtttcgcga ctcgttgtac 240
cgtccattgt agcacgtgtg tagcccaggt cataaggggc atgatgattt gacgtcatcc 300
ccaccttcct ccggtttgtc accggcagtc ttgctagagt gcccaactga atgctggcaa 360
ctaacaataa gggttgcgct cgttgcggga cttaacccaa catctcacga cacgagctga 420
cgacaaccat gcaccacctg tcattctgtc cccgaaggga acgcctaatc tcttaggttg 480
gcagaagatg tcaagaccct ggtaagggtt cttcgcgtag catcgaatta aaccacatgc 540
tccaccgctt gtgcgggccc ccgtcaattc ctttgagttt caaccttgcg gtcgatctcc 600
ccaggcggag tgcttaatgc gttagctgca gcactgaagg gcggaaaccc tccaacactt 660
agcactcatc gtttacggca tggactacca gggtatctaa tcctgttcgc tacccatgct 720
ttcgagcctc agcgtcagtt acagaccaga cagccgcctt cgccactggt gttcttccat 780
atatctacgc atttcaccgc tacacatgga gttccactgt cctcttctgc actcaagtct 840
cctggtttcc gatgcacttc tccggttaag ccgaaggctt tcacatcaga cctaagaaac 900
cgcctgcgct cgctttacgc ccaataaatc cggacaacgc ttgccaccta cgtattaccg 960
cggctgctgg cacgtagtta gccgtggctt tctggttgga taccgtcaag atgtcaacag 1020
ttactctgac acctgttctt ctccaacaac agagttttac gagccgaaac ccttcatcac 1080
tcacgcggcg ttgctccatc agactttcgt ccattgtggg aagattccct actgctgcct 1140
cccgtaggag tttgggccgt gtctcagtcc caatgtggcc gattaccctc tcaggtcggc 1200
tacgtatcat tgccttggta ggccattacc ttaccaacaa gctaatacgc cgcgggtcca 1260
tcctaaagtg atagccgaag ccatctttta aaccaaaacc atgtggtttt ggttgttata 1320
cggtattagc acctgtttcc aagtgttatc ccctacttca agggcaggtt acccacgtgt 1380
tactcaccag ttcgccactc gtttcgtgtt aaatcattta aatgcaagca tctaaaatca 1440
ataacggaaa cgcgttcgac ttgcatgtat agcacgccgc acagtca 1487
<210> 2
<211> 415
<212> DNA
<213>The pheS gene orders of Lactobacillus kefir JMCC0101
<400> 2
caaacctcac caatgcaggc tcgtactttg gaaaagcatg
atttctcaaa gggacctttg 60
aagatgatct caccaggaat cgtttaccgt cgtgatactg atgatccaac ccattcacat 120
caattccatc aggttgaagg actctttatt gatgagcacg tgacaatggc tgatttaaag 180
ggaactttga ttaccatggc tcaaaacatt tttggcaata aatttgatat tcgtttacga 240
ccaagttatt tcccatttac cgaaccttct gttgaagtgg atgttacctg ctttaactgt 300
atgggaaagg gttgtgacgt ctgcaaacat accggctgga ttgaagtctt aggtgccggc 360
atggttcatc ctaatgtgct cgatatggct ggcgttgatt caaagaagta tggcg

Claims (9)

1. a kind of Kefir grains Yoghourt with prebiotic function, it is characterised in that its raw material for passing through following weight portion is prepared from： Raw milk 90.0-95.0 parts, stabilizer 0.05-0.25 parts, sweetener 4.0-9.0 parts, galactomannans 0.15-0.85 parts, Basic bacteria leaven 80-150DCU/t, Lactobacillus kefir 25-80DCU/t, wherein, the kefir breast bar Bacterium is Lactobacillus kefir (Lactobacillus kefiri) JMCC0101 CGMCC No.11772.
2. the Kefir grains Yoghourt with prebiotic function according to claim 1, it is characterised in that it passes through following weight portion Raw material be prepared from：Raw milk 92.0-95.0 parts, stabilizer 0.08-0.25 parts, sweetener 4.2-8.5 parts, galactomannan gather Sugared 0.15-0.70 parts, basic bacteria leaven 90-130DCU/t, Lactobacillus kefir (Lactobacillus kefiri)JMCC0101 30-60DCU/t。
3. the Kefir grains Yoghourt with prebiotic function according to claim 1, it is characterised in that：The basic strain fermentation Agent is the mixture of streptococcus thermophilus and lactobacillus bulgaricus.
4. the Kefir grains Yoghourt with prebiotic function according to claim 3, it is characterised in that：Based on spawn activity, institute The proportioning for stating streptococcus thermophilus and the lactobacillus bulgaricus is 1:2-3.
5. the Kefir grains Yoghourt with prebiotic function according to claim 1, it is characterised in that：The stabilizer is fruit In glue, gellan gum, gelatin, agar, deformation starch, lactoprotein, hydroxypropyl PASELLI EASYGEL, Ultra Tex 2 It is at least one.
6. the Kefir grains Yoghourt with prebiotic function according to claim 1, it is characterised in that：The sweetener is white sand At least one in sugar, sucrose, xylitol, Aspartame, acesulfame potassium, fruit glucose syrup.
7. a kind of preparation method of the Kefir grains Yoghourt with prebiotic function as any one of claim 1-7, it is special Levy and be, the method is comprised the following steps：
1) dispensing：Stabilizer, galactomannans, sweetener will be added in raw milk to stir to auxiliary material and be completely dissolved, mixed Compound material；
2) homogeneous：By step 1) mixed material homogenization；
3) it is sterilized：Feed liquid after homogeneous is sterilized；
4) cool down：Feed liquid after sterilization is lowered the temperature, fermentation tank is put into；
5) it is inoculated with：Will under the basic bacteria leaven and Lactobacillus kefir JMCC0101 normal temperature activate, add to send out Stir in fermentation tank；
6) ferment：Ferment at constant temperature, determines acidity；
7) breakdown of emulsion：Titratable acidity reaches standard, stirs breakdown of emulsion；
8) cooling, canned, storage.
8. the preparation method of the Kefir grains Yoghourt with prebiotic function according to claim 7, it is characterised in that the method Comprise the following steps：
1) dispensing：Stabilizer, galactomannans, sweetener will be added in raw milk, stirring 10-15 minutes are completely molten to auxiliary material Solution, obtains mixed material；
2) homogeneous：Homogenization is carried out under conditions of temperature is for 60 ± 2 DEG C；
3) it is sterilized：Sterilization processing is carried out under conditions of temperature is for 93～98 DEG C, sterilizing time is 305 ± 5s；
4) cool down：Feed liquid after sterilization is cooled to into 41.0 ± 1.0 DEG C, is then put in fermentation tank；
5) it is inoculated with：Will under basic bacteria leaven and Lactobacillus kefir JMCC0101 normal temperature activate 30 minutes, add to Stir 30-40 minutes in fermentation tank；
6) ferment：Ferment under conditions of temperature is for 41.0 ± 1.0 DEG C；
7) breakdown of emulsion：Titratable acidity reaches 68 ° of T-72 ° of T, stirs breakdown of emulsion, mixing time 20-30 minute；
8) cooling, canned, storage.
9. a kind of preparation method of Kefir grains Yoghourt with prebiotic function according to claim 8, it is characterised in that step Rapid 2) homogenization, first class pressure is 17.5MPa, secondary pressure is 5MPa.
CN201611249758.4A 2016-12-29 2016-12-29 Kefir yoghourt with probiotic function and preparation method thereof Pending CN106615116A (en)

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CN107927168A (en) * 2017-12-17 2018-04-20 石家庄君乐宝乳业有限公司 A kind of acidified milk containing Kefir grains lactobacillus and preparation method thereof
CN107980901A (en) * 2017-12-15 2018-05-04 石家庄君乐宝乳业有限公司 Yoghourt with iron replenishing function and preparation method thereof
CN108782764A (en) * 2018-05-18 2018-11-13 石家庄君乐宝乳业有限公司 Prevent the baby milk powder and preparation method thereof of colitis
CN108902310A (en) * 2018-07-18 2018-11-30 吉林工商学院 A kind of preparation method of Kefir grains fermentation purple perilla flavor yogurt
CN110106113A (en) * 2019-05-10 2019-08-09 深圳大学 One plant of Lactobacillus kefir MSR101 and its application

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CN107980901A (en) * 2017-12-15 2018-05-04 石家庄君乐宝乳业有限公司 Yoghourt with iron replenishing function and preparation method thereof
CN107980901B (en) * 2017-12-15 2021-05-14 石家庄君乐宝乳业有限公司 Yoghourt with iron supplementing function and preparation method thereof
CN107927168A (en) * 2017-12-17 2018-04-20 石家庄君乐宝乳业有限公司 A kind of acidified milk containing Kefir grains lactobacillus and preparation method thereof
CN107927168B (en) * 2017-12-17 2021-03-26 石家庄君乐宝乳业有限公司 Fermented milk containing lactobacillus kefir and preparation method thereof
CN108782764A (en) * 2018-05-18 2018-11-13 石家庄君乐宝乳业有限公司 Prevent the baby milk powder and preparation method thereof of colitis
CN108782764B (en) * 2018-05-18 2022-01-11 石家庄君乐宝乳业有限公司 Infant milk powder for preventing colitis and preparation method thereof
CN108902310A (en) * 2018-07-18 2018-11-30 吉林工商学院 A kind of preparation method of Kefir grains fermentation purple perilla flavor yogurt
CN110106113A (en) * 2019-05-10 2019-08-09 深圳大学 One plant of Lactobacillus kefir MSR101 and its application

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