CN106954673A - A kind of dairy products comprising probiotics and preparation method thereof - Google Patents
A kind of dairy products comprising probiotics and preparation method thereof Download PDFInfo
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- CN106954673A CN106954673A CN201710166084.XA CN201710166084A CN106954673A CN 106954673 A CN106954673 A CN 106954673A CN 201710166084 A CN201710166084 A CN 201710166084A CN 106954673 A CN106954673 A CN 106954673A
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- probiotics
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Classifications
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- A—HUMAN NECESSITIES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- 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
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
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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
- A23C9/123—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
- 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
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/51—Bifidobacterium
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Abstract
The present invention relates to a kind of preparation method of the dairy products comprising probiotics, it comprises the following steps：Add inoculation lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and lactobacillus acidophilus into sterilising fresh milk, first stage fermentation is carried out in the container of closing, second stage fermentation is carried out after the streptococcus thermophilus consumes the oxygen in container completely；Added in the tunning obtained to S1 the xylo-oligosaccharides of 0.5 50 parts by weight, the isomaltose of 0.5 50 parts by weight, the stachyose of 0.5 50 parts by weight, the FOS of 0.5 50 parts by weight, 0.5 50 parts by weight Abbas it is sweet and mix；The Radix et Rhizoma Gynurae divaricatae pulvis of 0.5 95 parts by weight is added in the mixture obtained to S2 and is mixed, that is, obtains the dairy products for including probiotics.The dairy products comprising probiotics of the present invention can improve intestinal microecology and conditioning gut flora, to treat and prevent the symptom caused by intestinal microecology destruction or intestinal bacilli illness.
Description
Technical field
The present invention relates to dairy products field, more specifically it relates to a kind of dairy products comprising probiotics and preparation method thereof.
Background technology
Already present probiotic products have disadvantages that in the market.
First, probiotics preparation clinically is tablet, electuary or capsule etc. mostly, and being supplied in the form of medicine needs
The crowd or patient wanted, substantially not to be appeared in the form of medical food in clinical treatment and life.
Secondly, some probiotics tablets, probiotics capsule or probiotic powder are used on the market probiotics strain and prebiotics
Excessively single, species limitation, when by human body alimentary canal, not stomach juice-resistant and bile and most of probiotics is digested liquid and broken
Bad, survival rate is low, and beneficial bacterium net can not be constituted in enteron aisle, it is impossible to which propagation is helped mutually, therefore in intestines and stomach and is prevented take up
Advantage, is difficult to play sufficient therapeutic effect.Because the harmful bacteria in intestines and stomach is very easy to produce " fungus resistance ", therefore bacterium
Plant single or strain very few, failed easily after taking in the short time, do not reach the effect of regulating intestinal canal flora.Probiotics is to causing
The suppression function of germ be it is most basic be also one of most important function, the physiological function of probiotics and the vital movement of body cease
Manner of breathing is closed, if probiotics stops growing, the mankind are difficult to healthy existence.It is simple for the normal of host metabolism structural damage in addition
Treatment means are advised, the purpose for the treatment of is also unable to reach.
3rd, some lactic acid drinks exist with food form on the market now, and it, which is acted on, is mainly regulating intestinal canal bacterium
Based on group, but many sugar contents of these products are high, cause blood glucose fluctuation after the edible for patients of diabetic or pathoglycemia
Greatly.Also, it is few that some fermentation lactic acid preparations preserve number of viable after a couple of days.
4th, on the market some probiotic products add many additives, product delicious flavour exists certain to human body
Harm.
Accordingly, it would be desirable to a kind of new probiotic bacteria milk product, for improving intestinal microecology and conditioning gut flora, to treat
With prevention symptom caused by intestinal microecology destruction or intestinal bacilli illness.
The content of the invention
To solve problem above, the invention provides a kind of preparation method of the dairy products comprising probiotics, it include with
Lower step：
S1：Add inoculation lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium into the sterilising fresh milk of 0.5-95 parts by weight
And lactobacillus acidophilus, first stage fermentation is carried out in the container of closing, treats that the streptococcus thermophilus disappears the oxygen in container
Consumption is completely rear to carry out second stage fermentation；
S2：Xylo-oligosaccharide, the different wheat of 0.5-50 parts by weight of 0.5-50 parts by weight are added in the tunning obtained to S1
Bud sugar, the stachyose of 0.5-50 parts by weight, the FOS of 0.5-50 parts by weight, 0.5-50 parts by weight Abbas it is sweet and mix
It is even；
S3：The Radix et Rhizoma Gynurae divaricatae pulvis of 0.5-95 parts by weight is added in the mixture obtained to S2 and is mixed, that is, obtains described
Dairy products comprising probiotics.
Preferably, the colostrum of 0.5-95 parts by weight is also included in the fermentation raw material in S1.
Preferably, the fresh milk is one or more combinations in milk, mare's milk, goat milk, donkey milk.
Preferably, the lactobacillus bulgaricus, the inoculum concentration of streptococcus thermophilus are 103-108CFU/ml；And institute
The inoculum concentration for stating Bifidobacterium and lactobacillus acidophilus is 102-106CFU/ml。
Preferably, in S1, fermented again after four kinds of bacterium of inoculation, or first inoculation streptococcus thermophilus and bulgarian milk
Bacillus is carried out after fermentation consumption oxygen, inoculates lactobacillus acidophilus and Bifidobacterium continues to ferment.
Preferably, the fermentation temperature of the first stage is 25-40 DEG C, and fermentation time is 0.5-4 hours.
Preferably, the fermentation temperature of the second stage is 4-20 DEG C, and fermentation time is 1-48 hours.
Preferably, obtain also carrying out step S4 after the dairy products comprising probiotics in S3：In 55-65 DEG C of temperature,
Kept under conditions of pressure 15-25MPa 90-150 minutes, then cooling down is to 37 DEG C, and progress is filling and refrigerates.
Present invention also offers a kind of dairy products for including probiotics, it is prepared by methods described.
The dairy products comprising probiotics of the present invention are a kind of micro- lifes of the four class viable bacterias using integration of drinking and medicinal herbs as theoretical foundation
Thing fermentation lactic acid preparation.Xylo-oligosaccharide, stachyose, FOS, four kinds of oligosaccharide of isomaltose are with the addition of in the product, this four
Class oligosaccharide can promote the soluble functional oligosaccharide of bifidobacterium growth, be the proliferation factor of Bifidobacterium, also referred to as bifid
The factor, can promote the propagation of intestinal beneficial bacterium, and can be acidified the pH value of enteron aisle, and taking this several prebiotic preparation can show
The B/E values (ratio of Bifidobacterium and enterobacteria quantity logarithm value in enteron aisle) of the raising enteron aisle of work, due to not having in human body intestinal canal
There is the enzyme system for hydrolyzing these oligosaccharide, therefore they can not be digested and be directly entered large intestine, and blood glucose is had substantially no effect on, and be pressed down
Excessive multiplication processed and the harmful bacteria population for causing disease, while promoting the rapid foundation and recovery of normal dominant microflora, improve
Gut flora, relaxes bowel, and reduces the generation of corrupt substance and toxin in enteron aisle, improves immunity of organisms, promotes metabolic balance
Regulation, increase enteron aisle in beneficial bacterium ratio, be beneficial to the microecological balance for stablizing enteron aisle, to reach disease preventing and treating and raising
The purpose of the general level of the health.Without any preservative of addition, pigment, flavoring agent, additive, thickener in the dairy products of the present invention
Deng, and its holding time is more than most other products on the market, because the bacterial strain selected by the present invention is the excellent of type species
It is good purebred, it is ensured that still there is higher bioactivity after preservation after a while.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
1. embodiment
Embodiment 1.
Microbial fermentation lactic acid formulation product formula containing four class viable bacterias is：Fresh milk 77%；Colostrum 8.96%；Oligosaccharide
10%, wherein xylo-oligosaccharide 2.5%, isomaltose 2.5%, stachyose 2.5%, FOS 2.5%；Abbas is sweet
2.5%；The Bifidobacterium that contains in bacterium powder 1.54%, bacterium powder, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus
Content ratio is preferably 1:1:1:1.Main preparation methods are：The new fresh milks of 77kg are extracted first and are put into preservation in container for storing milk, then
Fresh milk is subjected to coarse filtration, colostrum 8.96kg is added, Pasteur's low temperature sterilization sterilization is carried out after filtering, sterilized fresh milk is entered
Preheating and homogeneous, cooling after row secondary filter.Secondly 1.54kg bacterium powders are chosen, wherein 0.385kg containing Bifidobacterium, acidophilus breast bar
Bacterium 0.385kg, lactobacillus bulgaricus 0.385kg, streptococcus thermophilus 0.385kg, are inoculated with bacterium while stirring in gnotobasis
Kind, into the fermentation of first segment, fermentation temperature is 25 DEG C, and fermentation time is 0.5 hour.Then enter the fermentation of second stage
Stage, fermentation temperature is 4 DEG C, and fermentation time is 1 hour.After the fermentation ends of second stage, 10kg oligosaccharide is added, wherein
Xylo-oligosaccharide 2.5kg, isomaltose 2.5kg, stachyose 2.5kg, FOS 2.5kg；With 2.5kg Abbas is sweet is stirred
Mix, last homogeneous, cooling and filling.
Embodiment 2.
Microbial fermentation lactic acid formulation product formula containing four class viable bacterias is：Fresh milk 60%；Colostrum 26.3%；Oligosaccharide
10%, wherein xylo-oligosaccharide 2.5%, isomaltose 2.5%, stachyose 2.5%, FOS 2.5%；Abbas is sweet
2.5%；The Bifidobacterium that contains in bacterium powder 1.2%, bacterium powder, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus contain
Amount ratio is preferably 1:1:1:1.Main preparation methods are：The new fresh milks of 60kg are extracted first and are put into preservation in container for storing milk, then will
Raw material milk carries out coarse filtration, adds colostrum 26.3kg, and Pasteur's low temperature sterilization sterilization is carried out after filtering, sterilized donkey milk is entered
Preheating and homogeneous, cooling after row secondary filter.Secondly 1.2kg bacterium powders, wherein Bifidobacterium 0.3kg, lactobacillus acidophilus are chosen
0.3kg, lactobacillus bulgaricus 0.3kg, streptococcus thermophilus 0.3kg, are inoculated with strain while stirring in gnotobasis, into
The fermentation of one section, fermentation temperature is 27 DEG C, and fermentation time is 1 hour.Then enter the fermentation stage of second stage, fermentation
Temperature is 6 DEG C, and fermentation time is 2 hours.After the fermentation ends of second stage, 10kg oligosaccharide wherein xylo-oligosaccharide is added
2.5kg, isomaltose 2.5kg, stachyose 2.5kg, FOS 2.5kg；With 2.5kg Abbas is sweet is stirred, finally
Homogeneous, cooling and filling.
Embodiment 3.
Microbial fermentation lactic acid formulation product formula containing four class viable bacterias is：Fresh milk 60%；Colostrum 25%；Oligosaccharide
10%, wherein xylo-oligosaccharide 2.5%, isomaltose 2.5%, stachyose 2.5%, FOS 2.5%；Abbas is sweet
3.8%；The Bifidobacterium that contains in bacterium powder 1.2%, bacterium powder, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus contain
Amount ratio is preferably 1:1:1:1.Main preparation methods are：The new fresh milks of 60kg are extracted first and are put into preservation in container for storing milk, then will
Raw material milk carries out coarse filtration, adds colostrum 25kg, and Pasteur's low temperature sterilization sterilization is carried out after filtering, and sterilized donkey milk is carried out
Preheating and homogeneous, cooling after secondary filter.Secondly 1.2kg bacterium powders, wherein Bifidobacterium 0.3kg, lactobacillus acidophilus are chosen
0.3kg, lactobacillus bulgaricus 0.3kg, streptococcus thermophilus 0.3kg, are inoculated with strain while stirring in gnotobasis, into
The fermentation of one section, fermentation temperature is 27 DEG C, and fermentation time is 1 hour.Then enter the fermentation stage of second stage, fermentation temperature
Spend for 6 DEG C, fermentation time is 2 hours.After the fermentation ends of second stage, 10kg oligosaccharide wherein xylo-oligosaccharide is added
2.5kg, isomaltose 2.5kg, stachyose 2.5kg, FOS 2.5kg；With 3.8kg Abbas is sweet is stirred, finally
Homogeneous, cooling and filling.
Embodiment 4.
Microbial fermentation lactic acid formulation product formula containing four class viable bacterias is：Fresh milk 77%；Colostrum 8%；Oligosaccharide
10%, wherein xylo-oligosaccharide 2.5%, isomaltose 2.5%, stachyose 2.5%, FOS 2.5%；Abbas is sweet
3.46%；The Bifidobacterium that contains in bacterium powder 1.54%, bacterium powder, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus
Content ratio is preferably 1:1:1:1.Main preparation methods are：The new fresh milks of 77kg are extracted first and are put into preservation in container for storing milk, then
Fresh milk is subjected to coarse filtration, colostrum 8kg is added, Pasteur's low temperature sterilization sterilization is carried out after filtering, sterilized fresh milk is carried out
Preheating and homogeneous, cooling after secondary filter.Secondly 1.54kg bacterium powders are chosen, wherein 0.385kg containing Bifidobacterium, lactobacillus acidophilus
0.385kg, lactobacillus bulgaricus 0.385kg, streptococcus thermophilus 0.385kg, are inoculated with strain while stirring in gnotobasis,
Into the fermentation of first segment, fermentation temperature is 25 DEG C, and fermentation time is 0.5 hour.Then enter the fermentation rank of second stage
Section, fermentation temperature is 4 DEG C, and fermentation time is 1 hour.After the fermentation ends of second stage, 10kg oligosaccharide is added, wherein
Xylo-oligosaccharide 2.5kg, isomaltose 2.5kg, stachyose 2.5kg, FOS 2.5kg；With the 3.46kg sweet progress of Abbas
Stirring, last homogeneous, cooling and filling.
Embodiment 5.
Microbial fermentation lactic acid formulation product formula containing four class viable bacterias is：Fresh milk 75%；Colostrum 15%；Oligosaccharide
6%, wherein xylo-oligosaccharide 1.5%, isomaltose 1.5%, stachyose 1.5%, FOS 1.5%；Abbas sweet 2.5%；
The Bifidobacterium that contains in bacterium powder 1.5%, bacterium powder, lactobacillus acidophilus, lactobacillus bulgaricus, the content ratio of streptococcus thermophilus
Preferably 1:1:1:1.Main preparation methods are：The new fresh milks of 75kg are extracted first and are put into preservation in container for storing milk, then by raw material milk
Coarse filtration is carried out, colostrum 15kg is added, Pasteur's low temperature sterilization sterilization is carried out after filtering, secondary mistake is carried out to sterilized donkey milk
Preheating and homogeneous, cooling after filter.Secondly bacterium powder 1.5kg, wherein Bifidobacterium 0.375kg, lactobacillus acidophilus 0.375kg are chosen,
Lactobacillus bulgaricus 0.375kg, streptococcus thermophilus 0.375kg, is inoculated with strain while stirring in gnotobasis, into first
The fermentation of section, fermentation temperature is 30 DEG C, and fermentation time is 2 hours.Then enter the fermentation stage of second stage, fermentation temperature
Spend for 10 DEG C, fermentation time is 10 hours.After the fermentation ends of second stage, 6kg oligosaccharide wherein xylo-oligosaccharide is added
1.5kg, isomaltose 1.5kg, stachyose 1.5kg, FOS 1.5kg；With 2.5kg Abbas is sweet is stirred, finally
Homogeneous, cooling and filling.
Embodiment 6.
Microbial fermentation lactic acid formulation product formula containing four class viable bacterias is：Fresh milk 75%；Colostrum 12%；Oligosaccharide
6%, wherein xylo-oligosaccharide 1.5%, isomaltose 1.5%, stachyose 1.5%, FOS 1.5%；Abbas sweet 5.5%；
The Bifidobacterium that contains in bacterium powder 1.5%, bacterium powder, lactobacillus acidophilus, lactobacillus bulgaricus, the content ratio of streptococcus thermophilus
Preferably 1:1:1:1.Main preparation methods are：The new fresh milks of 75kg are extracted first and are put into preservation in container for storing milk, then by raw material milk
Coarse filtration is carried out, colostrum 12kg is added, Pasteur's low temperature sterilization sterilization is carried out after filtering, secondary mistake is carried out to sterilized donkey milk
Preheating and homogeneous, cooling after filter.Secondly bacterium powder 1.5kg, wherein Bifidobacterium 0.525kg, lactobacillus acidophilus 0.525kg are chosen,
Lactobacillus bulgaricus 0.375kg, streptococcus thermophilus 0.075kg, is inoculated with strain while stirring in gnotobasis, into first
The fermentation of section, fermentation temperature is 30 DEG C, and fermentation time is 2 hours.Then enter the fermentation stage of second stage, fermentation temperature
Spend for 10 DEG C, fermentation time is 10 hours.After the fermentation ends of second stage, 6kg oligosaccharide wherein xylo-oligosaccharide is added
1.5kg, isomaltose 1.5kg, stachyose 1.5kg, FOS 1.5kg；With 5.5kg Abbas is sweet is stirred, finally
Homogeneous, cooling and filling.
Embodiment 7.
Microbial fermentation lactic acid formulation product formula containing four class viable bacterias is：Fresh milk 65%；Colostrum 21.2%；Oligosaccharide
10%, wherein xylo-oligosaccharide 2.5%, isomaltose 2.5%, stachyose 2.5%, FOS 2.5%；Abbas is sweet
2.5%；The Bifidobacterium that contains in strain 1.3%, bacterium powder, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus contain
Amount ratio is preferably 1:1:1:1.Main preparation methods are：The new fresh milks of 65kg are extracted first and are put into preservation in container for storing milk, then will
Raw material milk carries out coarse filtration, adds colostrum 21.2kg, and Pasteur's low temperature sterilization sterilization is carried out after filtering, sterilized donkey milk is entered
Preheating and homogeneous, cooling after row secondary filter.Secondly bacterium powder 1.3kg, wherein Bifidobacterium 0.325kg, lactobacillus acidophilus are chosen
0.325kg, lactobacillus bulgaricus 0.325kg, streptococcus thermophilus 0.325kg, are inoculated with strain while stirring in gnotobasis,
Into the fermentation of first segment, fermentation temperature is 35 DEG C, and fermentation time is 3.5 hours.Then enter the fermentation rank of second stage
Section, fermentation temperature is 20 DEG C, and fermentation time is 26 hours.After the fermentation ends of second stage, 10kg oligosaccharide is added wherein
Xylo-oligosaccharide 2.5kg, isomaltose 2.5kg, stachyose 2.5kg, FOS 2.5kg；With 2.5kg Abbas is sweet is stirred
Mix, last homogeneous, cooling and filling.
Embodiment 8.
Microbial fermentation lactic acid formulation product formula containing four class viable bacterias is：Fresh milk 65%；Colostrum 20%；Oligosaccharide
10%, wherein xylo-oligosaccharide 2.5%, isomaltose 2.5%, stachyose 2.5%, FOS 2.5%；Abbas is sweet
3.7%；The Bifidobacterium that contains in strain 1.3%, bacterium powder, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus contain
Amount ratio is preferably 1:1:1:1.Main preparation methods are：The new fresh milks of 65kg are extracted first and are put into preservation in container for storing milk, then will
Raw material milk carries out coarse filtration, adds colostrum 20kg, and Pasteur's low temperature sterilization sterilization is carried out after filtering, and sterilized donkey milk is carried out
Preheating and homogeneous, cooling after secondary filter.Secondly bacterium powder 1.3kg, wherein Bifidobacterium 0.325kg, lactobacillus acidophilus are chosen
0.325kg, lactobacillus bulgaricus 0.325kg, streptococcus thermophilus 0.325kg, are inoculated with strain while stirring in gnotobasis,
Into the fermentation of first segment, fermentation temperature is 35 DEG C, and fermentation time is 3.5 hours.Then enter the fermentation rank of second stage
Section, fermentation temperature is 20 DEG C, and fermentation time is 26 hours.After the fermentation ends of second stage, 10kg oligosaccharide is added wherein
Xylo-oligosaccharide 2.5kg, isomaltose 2.5kg, stachyose 2.5kg, FOS 2.5kg；With 3.7kg Abbas is sweet is stirred
Mix, last homogeneous, cooling and filling.
2. beneficial effect
This product contains the microbial fermentation preparation of a variety of probiotics, mainly by improving human body intestinal canal micro-ecological environment, shape
Into the enteral environment for being unfavorable for the breeding of bad bacteria growing, promote enteron aisle to the absorption of nutrient, digestion, while can also synthesize a variety of battalion
Element is supported, so as to strengthen immunity of organisms, promotes body health.The lactic acid formulation of microbial fermentation, is logical using probiotics strain
A kind of yogurt of slowly fermenting technology formation is crossed, wherein the probiotics contained can directly supplement human normal physiological bacteria, intestines are adjusted
Road colony balance, suppresses and removes the bacterium to people in enteron aisle with potential hazard, decomposable asymmetric choice net formation oligosaccharide, maltose, breast
Sugar, fructose, stachyose, can also synthetic vitamin B1, B2, B6, B12 and alanine, valine, aspartic acid and threonine et al.
Nutriment necessary to body, can promote the propagation of internal beneficial bacterium, suppress the breeding of harmful bacteria, play adjustment gut flora
Effect.Wherein about 200 times sweeter than general sucrose of Aspartame, the general sucrose of heat ratio is few；One gram of Aspartame there are about 4
The heat of kilocalorie.But the aspartame amount made one needed for feeling sweet taste is considerably less, so that the heat contained by it can be neglected, because
This is also by widely as the substitute of sucrose.
Contained probiotics microecological balance, preventing and treating abdomen in regulation body gastrointestinal tract normal flora, keeping body in product
Rush down, improve constipation, reduction cholesterol levels, improve liver function, alleviate lactose intolerance symptom, improve food digestion rate and biology
Valency, prevention vagina infection, control endotoxin, the generation for suppressing spoilage organisms growth and breeding and spoilage product in enteron aisle, manufacture nutrition
In terms of material, stimulation tissue development, enhancing body immunity, Reduce allergy effect, pre- anti-cancer and suppression tumour growth
Positive role is played, so as to the nutritional status of body, physiological function, cell infection, drug effect, toxic reaction, immune
Reaction, tumour generation, aging course and unexpected stress reaction etc. are acted.
The usually used fermented bacterium of common lactobacillus preparation is lactobacillus bulgaricus, streptococcus thermophilus, bifid bar
One or more in bacterium, are equipped with fresh milk or milk powder, and high pressure, high-temperature process can complete filling in 2 hours, wherein living is prebiotic
Bacterium strain and limited amount, the time-to-live are short, the time for preserving and transporting by one, and number of viable can decline rapidly.This product
Containing lactobacillus bulgaricus, streptococcus thermophilus, four kinds of viable bacterias of Bifidobacterium and lactobacillus acidophilus, and its number of viable is high,
Preparation method science, reasonable, safety, through storage after a while, number of viable is also very high.
The lactobacillus acidophilus contained in this product, lactobacillus acidophilus is the major microorganisms in host (humans and animals) enteron aisle
One of kind, it can be resistant to low pH and the ability of high bile salt environment changes with the difference of bacterial strain, and therefore, it can be with higher
Viable count reaches host intestine and is colonized.So as to reach adjustment and improve in enteron aisle beneficial microbe and harmful microorganism it
Between the effect that balances；Promote digesting and assimilating for lactose；Alleviate lactose intolerance symptom；Improve the absorption of protein, vitamin etc.；
With reduction serum cholesterol；Improve immunity of organisms and suppress the effects such as tumour generation.Bulgarian Lactobacillus, thermophilic chain
Coccus and Lactobacillus acidophilus contain lactase, can promote lactose digestion and stimulate intestinal mucosa lactase activity, be oozed so as to treat
Permeability is suffered from diarrhoea, and toxoreceptor can also be modified by producing some enzymes, blocks or reduce the combination of toxin and intestinal mucosa acceptor.
Bifidobacterium can produce a kind of unknown broad-spectrum antiseptic material, with cause of diseases such as suppression salmonella, Shigella, comma bacillus
The activity of bacterium, can also synthesize multivitamin B1, B2, B16, B6, K1, folic acid etc..The acid that Bifidobacterium produces makes in enteron aisle
PH values reduction, be conducive to the absorption of calcium, iron, vitamine D3.Peroxide produced by lactobacillus bulgaricus and lactobacillus acidophilus
Changing hydrogen has obvious fungistatic effect.
The purpose of the present invention is limited to aiming at the probiotics species included in existing ordinary lactic acid bacteria beverage, and through remarkable
During body alimentary canal, not stomach juice-resistant and bile and most of liquid destruction, survival rate of being digested is low, therefore one kind be provided contain four simultaneously
The lactic fermentation preparation of class viable bacteria, and wherein at least contains four kinds of oligosaccharide, including isomaltose, FOS, oligomeric wood
Sugar, stachyose etc., are that a class can promote the soluble functional oligosaccharide of bifidobacterium growth, be Bifidobacterium propagation because
Son, also referred to as bifidus factor, can promote the propagation of intestinal beneficial bacterium, and can be acidified the pH value of enteron aisle, be that beneficial bacterium is created
Good increment environment, take this several prebiotic preparation can significantly improve enteron aisle B/E values (in enteron aisle Bifidobacterium and
The ratio of enterobacteria quantity logarithm value), due to the enzyme system for not having to hydrolyze these oligosaccharide in human body intestinal canal, therefore they can not
It is digested and is directly entered large intestine, promotes Bifidobacterium to breed at double, considerably increase the quantity that survives of probiotics, suppress a variety of
Cause a disease bacteria growing, improves gut flora, relaxes bowel, and reduces the generation of corrupt substance and toxin in enteron aisle, improves immunity of organism
Power, promotes the ratio of beneficial bacterium in the regulation of metabolic balance, increase enteron aisle, is beneficial to the microecological balance for stablizing enteron aisle.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modifications, equivalent substitutions and improvements made etc. should be included within the scope of the present invention.
Claims (9)
1. a kind of preparation method of the dairy products comprising probiotics, it is characterised in that comprise the following steps：
S1：Add lactobacillus bulgaricus, the 0.5-75 weights of inoculation 0.5-75 parts by weight into the sterilising fresh milk of 0.5-95 parts by weight
The lactobacillus acidophilus of the streptococcus thermophilus, the Bifidobacterium of 0.5-75 parts by weight and 0.5-75 parts by weight of part is measured, in the appearance of closing
First stage fermentation is carried out in device, second stage hair is carried out after the streptococcus thermophilus consumes the oxygen in container completely
Ferment；
S2：Added in the tunning obtained to S1 the xylo-oligosaccharides of 0.5-50 parts by weight, the isomaltose of 0.5-50 parts by weight,
The stachyoses of 0.5-50 parts by weight, the FOS of 0.5-50 parts by weight, 0.5-50 parts by weight Abbas it is sweet and mix；
S3：The Radix et Rhizoma Gynurae divaricatae pulvis of 0.5-95 parts by weight is added in the mixture obtained to S2 and is mixed, that is, obtains described include
The dairy products of probiotics.
2. preparation method according to claim 1, it is characterised in that 0.5-95 parts by weight are also added with the fresh milk in S1
Colostrum.
3. preparation method according to claim 1, it is characterised in that the fresh milk is in milk, mare's milk, goat milk, donkey milk
One or more combinations.
4. preparation method according to claim 1, it is characterised in that the lactobacillus bulgaricus and streptococcus thermophilus
Inoculum concentration is 103-108CFU/ml；And the inoculum concentration of the Bifidobacterium and lactobacillus acidophilus is 102-106CFU/ml。
5. fermented again after preparation method according to claim 1, it is characterised in that in S1, four kinds of bacterium of inoculation, or
Person is first inoculated with streptococcus thermophilus and lactobacillus bulgaricus is carried out after fermentation consumption oxygen, inoculates lactobacillus acidophilus and bifid bar
Bacterium continues to ferment.
6. preparation method according to claim 1, it is characterised in that the fermentation temperature of the first stage is 25-40 DEG C,
Fermentation time is 0.5-4 hours.
7. preparation method according to claim 1, it is characterised in that the fermentation temperature of the second stage is 4-20 DEG C,
Fermentation time is 1-48 hours.
8. the preparation method according to any one of claim 1-7, it is characterised in that obtain described comprising probiotics in S3
Dairy products after also carry out step S4：Keep 90-150 minutes under conditions of 55-65 DEG C of temperature, pressure 15-25MPa, so
Cooling down carries out filling and refrigeration to 37 DEG C afterwards.
9. a kind of dairy products for including probiotics, it is characterised in that be prepared into as the method any one of claim 1-8
Arrive.
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| CN109601620A (en) * | 2018-11-21 | 2019-04-12 | 石家庄君乐宝乳业有限公司 | Acidified milk and preparation method thereof containing lactobacillus plantarum N3117 |
| CN109619185A (en) * | 2018-10-25 | 2019-04-16 | 上海兰明食品科技有限公司 | A kind of drinks improving intestinal flora |
| CN113100290A (en) * | 2021-05-24 | 2021-07-13 | 宁波大学 | Compound fermentation bacterium agent and application thereof in preparing fermented milk |
| CN113812461A (en) * | 2021-08-11 | 2021-12-21 | 康美华大基因技术有限公司 | Method for producing yoghourt by two-stage fermentation and probiotic herbal yoghourt |
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| CN102845518A (en) * | 2012-10-17 | 2013-01-02 | 石家庄君乐宝乳业有限公司 | Yoghourt with health-care function, as well as preparation method and application thereof |
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| CN109619185A (en) * | 2018-10-25 | 2019-04-16 | 上海兰明食品科技有限公司 | A kind of drinks improving intestinal flora |
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| CN113100290A (en) * | 2021-05-24 | 2021-07-13 | 宁波大学 | Compound fermentation bacterium agent and application thereof in preparing fermented milk |
| CN113812461A (en) * | 2021-08-11 | 2021-12-21 | 康美华大基因技术有限公司 | Method for producing yoghourt by two-stage fermentation and probiotic herbal yoghourt |
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