CN106879738B - 益生菌发酵乳及其制作工艺 - Google Patents
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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
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- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
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- A—HUMAN NECESSITIES
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- A23V2400/165—Paracasei
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- 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
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- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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Abstract
本发明公开了一种益生菌发酵乳及其制作工艺,制作工艺包括以下步骤:预处理、离心分离、发酵、配料、灌装和储存。在发酵过程中一次接入多种菌种,通过控制发酵不同阶段的温度,控制不同菌种的生长速率,使不同菌种起主导作用,能提高发酵过程中益生菌的存活率,且简化了生产工艺,得到营养价值高、益生菌数目多、保质期长的益生菌发酵乳。
Description
技术领域
本发明属于生物发酵技术领域,具体涉及益生菌发酵乳及其制作工艺。
背景技术
益生菌(Probiotics)是一类以通过改善宿主肠道微生物菌群的平衡而发挥作用的活性微生物,是人体肠道重要的生理细菌,具有改善肠道菌群结构、促进肠道中有益菌的增殖、抑制有害菌的生长、消除致癌因子、提高机体免疫力、降低胆固醇、减缓乳糖不耐症等重要生理功效。近年来,随着人们对健康认识的日益提高和生物科技的迅猛发展,以益生菌产品为形式的各种食品和预防性药物逐渐多了起来,大多数益生菌产品的应用菌株都是单一菌株或2-3种菌株组成的复合菌株同时发酵,且产品发酵时需经过一级发酵罐、二级发酵罐、三级发酵罐的生产工序,使得生产工艺繁杂,生产成本较高。如何简化制作工艺,降低生产成本,得到高益生菌数、高营养价值的发酵乳,是本发明所要解决的技术问题。
发明内容
鉴于现有益生菌发酵乳的不足,本发明的目的在于提供一种简化的益生菌发酵乳制作工艺,制备得到营养价值高、益生菌数目多、保质期长的益生菌发酵乳。具体技术方案如下:
益生菌发酵乳的制作工艺步骤如下:
(1)预处理:将牛乳50~60℃预热,均质后杀菌;
(2)离心分离:对预处理后的牛乳进行离心脱脂,分为半脱脂奶和稀奶油两部分;
(3)发酵:对半脱脂奶均质,加入嗜热链球菌、嗜酸乳杆菌和副干酪乳杆菌的混合菌种,40℃保温发酵,待温度升高至60℃,pH为4.6±0.1时,快速降温至35~37℃,保温发酵,待pH为4.1±0.1时,停止发酵;
(4)配料:加入甜味剂、风味剂,均质;
(5)灌装、储存:降温至30℃以下,灌装,然后转入2~10℃冷库,冷藏。
优选的,步骤(1)采用90~95℃、5min保温式杀菌。
优选的,步骤(2)中离心转速2500~3000rpm,每小时分离原料奶800±100L,得到的半脱脂奶中脂肪含量为1.7wt%。
优选的,步骤(1)、(3)和(4)中均质的温度为60~70℃,压力为15~20MPa。
优选的,步骤(3)中所加嗜热链球菌、嗜酸乳杆菌和副干酪乳杆菌的接种量比例为1:1~1.5:1~1.5。
本发明将预处理后的牛乳离心脱脂,使得半脱脂奶中脂肪含量为1.7wt%,从而保证益生菌发酵乳顺应现代“高蛋白、低脂肪”饮食理念的同时,仍具有浓郁的奶香味,且口感粘稠、细腻,无乳清析出。
本发明中嗜热链球菌在发酵过程中可以降低牛乳中的胆固醇,还可以大量的产生胞外多糖,胞外多糖多聚物作为增稠剂、胶凝剂增加了发酵乳的黏度并改善了酸奶的品质;副干酪乳杆菌能耐胃酸、胆盐,且具优良的肠道驻留性,其产生的副干酪乳杆菌素抑菌谱广,能够可以充当天然防腐剂,可以抑制腐败菌,该益生菌发酵乳中高数目的副干酪乳杆菌活菌使其保质期大大延长。
本发明一次接入多种菌种,通过控制发酵不同阶段的温度,控制不同菌种的生长速率,使不同菌种起主导作用,前期40℃保温发酵,嗜热链球菌适合的生长温度为40~45℃,在这一时期迅速增殖,使得发酵奶pH值迅速降低,阻止杂菌滋生,而嗜酸乳杆菌和副干酪乳杆菌由于温度不适宜,不生长;温度升高到60℃后降温至33~37℃,嗜酸乳杆菌和副干酪乳杆菌开始生长,达到所需的酸度,此时嗜热链球菌由于乳酸的抑制作用和温度条件不适宜,停止生长。
发酵乳的制备过程中,甜味剂和风味剂在发酵完成后加入,保证了其不被发酵过程破坏而使益生菌发酵乳风味最佳。
本发明提供的益生菌发酵乳及其制作工艺,与现有技术相比具有以下有益效果:
1.本发明提供的益生菌发酵乳制作工艺为一次加入混合菌种,通过温度控制不同菌种的生长速率,发酵不同阶段不同菌种起主导作用,与现有一种或多种菌种同时发酵相比,能提高发酵过程中益生菌的存活率,且大大简化了生产工艺,缩短了发酵所需时间,降低了生产成本;
2.本发明提供的制作工艺得到的益生菌发酵乳中益生菌数量多,且益生菌活菌数量在保质期内能保持高水平,所含益生菌的活性高、适应性强,即使在高胆盐高酸的肠道环境下仍具有很高的活性,能有效的定植于肠道,从而实现调节胃肠道失调、增强肠道免疫功能、抑制过敏反应等功能;
3.益生菌发酵乳中的益生菌在发酵过程中能产生多种维生素、人体必需氨基酸和多肽,富含多种矿物质,如钙、钾、镁、锌、铁等,营养价值高,易于人体吸收。
具体实施方式
为更进一步阐述本发明所采取的技术手段及其效果,以下结合本发明的优选实施例进行详细描述。
实施例1
益生菌发酵乳的制作工艺步骤如下:
(1)预处理:将牛乳50~60℃预热,温度为60~70℃,压力为15~20MPa均质,90~95℃、5min保温式杀菌;
(2)离心分离:对预处理后的牛乳进行离心脱脂,离心转速2500~3000rpm,每小时分离原料奶800±100L,分为半脱脂奶和稀奶油两部分,得到的半脱脂奶中脂肪含量为1.7wt%;
(3)发酵:对半脱脂奶在温度为60~70℃,压力为15~20MPa条件下进行均质,加入嗜热链球菌、嗜酸乳杆菌和副干酪乳杆菌的混合菌种,嗜热链球菌、嗜酸乳杆菌和副干酪乳杆菌的接种量比例为1:1:1,40℃保温发酵,待温度升高至60℃,pH为4.6±0.1时,快速降温至35~37℃,保温发酵,待pH为4.1±0.1时,停止发酵;
(4)配料:加入甜味剂、风味剂,在温度为60~70℃,压力为15~20MPa条件下进行均质;
(5)灌装、储存:降温至30℃以下,灌装,然后转入2~10℃冷库,冷藏。
实施例2
益生菌发酵乳的制作工艺步骤如下:
(1)预处理:将牛乳50~60℃预热,温度为60~70℃,压力为15~20MPa均质,90~95℃、5min保温式杀菌;
(2)离心分离:对预处理后的牛乳进行离心脱脂,离心转速2500~3000rpm,每小时分离原料奶800±100L,分为半脱脂奶和稀奶油两部分,得到的半脱脂奶中脂肪含量为1.7wt%;
(3)发酵:对半脱脂奶在温度为60~70℃,压力为15~20MPa条件下进行均质,加入嗜热链球菌、嗜酸乳杆菌和副干酪乳杆菌的混合菌种,嗜热链球菌、嗜酸乳杆菌和副干酪乳杆菌的接种量比例为1:1.5:1,40℃保温发酵,待温度升高至60℃,pH为4.6±0.1时,快速降温至35~37℃,保温发酵,待pH为4.1±0.1时,停止发酵;
(4)配料:加入甜味剂、风味剂,在温度为60~70℃,压力为15~20MPa条件下进行均质;
(5)灌装、储存:降温至30℃以下,灌装,然后转入2~10℃冷库,冷藏。
实施例3
益生菌发酵乳的制作工艺步骤如下:
(1)预处理:将牛乳50~60℃预热,温度为60~70℃,压力为15~20MPa均质,90~95℃、5min保温式杀菌;
(2)离心分离:对预处理后的牛乳进行离心脱脂,离心转速2500~3000rpm,每小时分离原料奶800±100L,分为半脱脂奶和稀奶油两部分,得到的半脱脂奶中脂肪含量为1.7wt%;
(3)发酵:对半脱脂奶在温度为60~70℃,压力为15~20MPa条件下进行均质,加入嗜热链球菌、嗜酸乳杆菌和副干酪乳杆菌的混合菌种,嗜热链球菌、嗜酸乳杆菌和副干酪乳杆菌的接种量比例为1:1.5:1.5,40℃保温发酵,待温度升高至60℃,pH为4.6±0.1时,快速降温至35~37℃,保温发酵,待pH为4.1±0.1时,停止发酵;
(4)配料:加入甜味剂、风味剂,在温度为60~70℃,压力为15~20MPa条件下进行均质;
(5)灌装、储存:降温至30℃以下,灌装,然后转入2~10℃冷库,冷藏。
实施例4
益生菌发酵乳的制作工艺步骤如下:
(1)预处理:将牛乳50~60℃预热,温度为60~70℃,压力为15~20MPa均质,90~95℃、5min保温式杀菌;
(2)离心分离:对预处理后的牛乳进行离心脱脂,离心转速2500~3000rpm,每小时分离原料奶800±100L,分为半脱脂奶和稀奶油两部分,得到的半脱脂奶中脂肪含量为1.7wt%;
(3)发酵:对半脱脂奶在温度为60~70℃,压力为15~20MPa条件下进行均质,加入嗜热链球菌、嗜酸乳杆菌和副干酪乳杆菌的混合菌种,嗜热链球菌、嗜酸乳杆菌和副干酪乳杆菌的接种量比例为1:1:1.5,40℃保温发酵,待温度升高至60℃,pH为4.6±0.1时,快速降温至35~37℃,保温发酵,待pH为4.1±0.1时,停止发酵;
(4)配料:加入甜味剂、风味剂,在温度为60~70℃,压力为15~20MPa条件下进行均质;
(5)灌装、储存:降温至30℃以下,灌装,然后转入2~10℃冷库,冷藏。
实施例5
益生菌发酵乳的制作工艺步骤如下:
(1)预处理:将牛乳50~60℃预热,温度为60~70℃,压力为15~20MPa均质,90~95℃、5min保温式杀菌;
(2)离心分离:对预处理后的牛乳进行离心脱脂,离心转速2500~3000rpm,每小时分离原料奶800±100L,分为半脱脂奶和稀奶油两部分,得到的半脱脂奶中脂肪含量为1.7wt%;
(3)发酵:对半脱脂奶在温度为60~70℃,压力为15~20MPa条件下进行均质,加入嗜热链球菌、嗜酸乳杆菌和副干酪乳杆菌的混合菌种,嗜热链球菌、嗜酸乳杆菌和副干酪乳杆菌的接种量比例为1:1.2:1.2,40℃保温发酵,待温度升高至60℃,pH为4.6±0.1时,快速降温至35~37℃,保温发酵,待pH为4.1±0.1时,停止发酵;
(4)配料:加入甜味剂、风味剂,在温度为60~70℃,压力为15~20MPa条件下进行均质;
(5)灌装、储存:降温至30℃以下,灌装,然后转入2~10℃冷库,冷藏。
下表1为实施例1~5中益生菌接种量及发酵结束后活菌情况:
表1实施例1~5中益生菌情况
由实施例1~5结合表1可知,本发明制得的益生菌发酵乳中益生菌总数大于1×109CFU/mL,且益生菌的数量在保质期内能够保持在同一数量级,能够保证足够的益生菌定植肠道,促进营养物质吸收。
下表2从颜色、组织状态、风味及口感方面对益生菌发酵乳进行评价:
表2实施例1~5制得益生菌发酵乳的感官评价
由实施例1~5结合表2可知,本发明制得的益生菌发酵乳颜色乳白、组织状态良好、质地均匀、口感及风味俱佳,且测得样品的粘度范围为900~1300mPa·S。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,本领域普通技术人员对本发明的技术方案所做的其他修改或者等同替换,只要不脱离本发明技术方案的精神和范围,均应涵盖在本发明的权利要求范围当中。
Claims (2)
1.一种益生菌发酵乳的制作工艺,其特征在于,具有如下步骤:
(1)预处理:将牛乳50~60 ℃预热,在温度为60~70 ℃,压力为15~20 MPa条件下均质,90~95 ℃、5 min保温式杀菌;
(2)离心分离:对预处理后的牛乳进行离心脱脂,离心转速2500~3000 rpm,每小时分离原料奶800±100 L,分为半脱脂奶和稀奶油两部分,得到的半脱脂奶中脂肪含量为1.7wt%;
(3)发酵:对半脱脂奶在温度为60~70 ℃,压力为15~20 MPa条件下进行均质,加入嗜热链球菌、嗜酸乳杆菌和副干酪乳杆菌的混合菌种,嗜热链球菌、嗜酸乳杆菌和副干酪乳杆菌的接种量比例为1:1.5:1,40 ℃保温发酵,待温度升高至60 ℃,pH为4.6±0.1时,快速降温至35~37 ℃,保温发酵,待pH为4.1±0.1时,停止发酵;
(4)配料:加入甜味剂、风味剂,在温度为60~70 ℃,压力为15~20 MPa条件下进行均质;
(5)灌装、储存:降温至30 ℃以下,灌装,然后转入2~10 ℃冷库,冷藏。
2.一种根据权利要求1所述的益生菌发酵乳制作工艺所制得的益生菌发酵乳。
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