CN106973991A - A kind of acidified milk of the polypeptide containing Hericium erinaceus and preparation method thereof - Google Patents
A kind of acidified milk of the polypeptide containing Hericium erinaceus and preparation method thereof Download PDFInfo
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- CN106973991A CN106973991A CN201610026940.7A CN201610026940A CN106973991A CN 106973991 A CN106973991 A CN 106973991A CN 201610026940 A CN201610026940 A CN 201610026940A CN 106973991 A CN106973991 A CN 106973991A
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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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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Abstract
The invention discloses a kind of acidified milk of polypeptide containing Hericium erinaceus, belong to dairy products technical field.The present invention adds Hericium erinaceus polypeptide using milk as primary raw material, the acidified milk for the obtained polypeptide containing Hericium erinaceus with health value that fermented by lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium hybrid bacterial strain.The present invention remains the content of Hericium erinaceus polypeptide to greatest extent by being reasonably formulated and technique, and obtained acidified milk can realize the good stability and good taste in shelf life under refrigerated conditions.Product mushroom taste delicate fragrance of the present invention, it is sour-sweet tasty and refreshing, with health value, it is easy to which human consumption absorbs, and meets health nutritional need, meanwhile, the present invention can provide technical support for the large-scale production of Hericium erinaceus polypeptide cultured milk.
Description
Technical field
The invention belongs to dairy products technical field, and in particular to a kind of cultured milk rich in Hericium erinaceus polypeptide.
Background technology
Hericium erinaceus（Hericium erinaceus）Also known as Hericium erinaceus, it is a kind of rare food medicine dual-purpose fungi, its bacterial context
It is fresh and tender, it is aromatic tasty, it is four big famous dishes（Hedgehog hydnum, bear's paw, bird's nest, shark's fin）One of, there is the title of " mountain delicacy hedgehog hydnum, seafood delights shark's fin ".
Hericium erinaceus nutritive value is very high, amino acid in containing 16 in its protein, wherein being wherein human body essential amino acid, it is rich in
Proteins,vitamins,and minerals.
Medical research shows：Hericium erinaceus is mild-natured, sweet, be conducive to the five internal organs, it is aid digestion, the effects such as nourish the body, particularly
There is good health-care effect to patients such as gastric ulcer, duodenal ulcer, chronic gastritis and neurasthenia.Research in recent years proves,
Hericium erinaceus contains the various active material such as polysaccharide, oligosaccharides, polypeptide, sterol, terpene, phenols, adenosine, with it is anti-oxidant, antitumor,
A variety of health care functions such as hypoglycemic, norcholesterol, nourishing liver protection, enhancing immunity of organisms.
The research to Hericium erinaceus is mostly concentrated in terms of cultivation, liquid fermentation, separation of polysaccharides purifying at present, to Hericium erinaceus
The research report of polypeptide is less.Carry out and prepared by Hericium erinaceus polypeptide and its active research, development and utilization, be Hericium erinaceus polypeptide
Theoretical foundation is provided as the further comprehensive exploitation of functional food ingredient, the economic value for improving Hericium erinaceus, regulation
Agricultural structure, drives food, health products, the development bacterium of pharmaceuticals industry to have great importance.
Yoghourt be it has been recognized that a kind of functional food for integrating nutrition and health care, not only with unique wind
Taste, but also containing substantial amounts of lactic acid bacteria and its catabolite, lactic acid bacteria can promote the absorption of protein and calcium, improve Tiny ecosystem
Balance, optimizes gut flora, anti-aging.With the development of domestic dairy industry, cultured milk is also just towards local flavor variation, fortification
The direction of type and Functional Yogurt is developed.
The yoghurt sold in the market can be divided into stirred type and coagulating type by kind, can be divided into from local flavor pure taste,
Fruity, fruit, vegetable juice etc..Currently on the market various flavor yoghourts are generally stirred type, because of the fruit or spices of its addition
It is different and taste is different.The common ground of these yoghurts is that taste or fermented type are different, and the Yoghourt of health is more rare,
The Yoghourt containing edible mushroom is added in the form of zymotic fluid mostly in the market, but the kind of this kind of Yoghourt is relatively
It is few.
The technology report of the cultured milk of addition Hericium erinaceus polypeptide is there are no at present, and in the market also has no Related product.
The content of the invention
It is a primary object of the present invention to extract Hericium erinaceus polypeptide, and it is added in fermented dairy product, research is a kind of
The cultured milk of Hericium erinaceus polypeptide is with the addition of, Hericium erinaceus combined to there is provided a kind of being rich in nutrition and health with the nutrition of Yoghourt
Yoghourt, increase Yoghourt kind, enrich milk product enterprise.
Another object of the present invention is to provide a kind of method for producing the cultured milk that with the addition of Hericium erinaceus polypeptide, and
By be reasonably formulated with appropriate technique, realize good stability and good taste of the product in shelf life.
The invention provides a kind of cultured milk of polypeptide containing Hericium erinaceus, using milk and Hericium erinaceus polypeptide as raw material, using hair
Ferment technology is made by following preparation method：
（1）The extraction of Hericium erinaceus albumen
Extracted using ultrasonic assistant alkali carries acid is heavy, in 27 DEG C of ultrasonic temperature, solid-liquid ratio 1 after Hericium erinaceus is beaten:5th, when ultrasonic
Between 10min, pH be to extract under conditions of 6, with the min of 4000 r/min centrifugations 15, take supernatant, adjust pH to isoelectric point,
Stand, then 10 min are centrifuged with 4000 r/min, obtain protein precipitation, plus a certain amount of distilled water solubilising protein, freezing is dry
It is dry, obtain Hericium erinaceus albumen powder.Purified using Sephadex G-100 gels.Elution flow rate is generally 4-5 mL/min.Through
Hericium erinaceus protein extracting ratio after purification is 78.56 %；
（2）The preparation of Hericium erinaceus polypeptide
Using stomach-trypsase united hydrolysis, Hericium erinaceus polypeptide is obtained, Hericium erinaceus albumen is made into 2% solution, is added
8000U/g pepsin, adjusts pH to 2,1.5 h is digested under the conditions of 95 DEG C, go out enzyme, after freeze-drying, is made into 1.5%
Solution, adds 8000U/g trypsase, adjusts pH to 6, continues to digest 1.5 h, freeze-drying obtains Hericium erinaceus polypeptide；
（3）The preparation of the cultured milk of polypeptide containing Hericium erinaceus
1. the antibiotic-free milk of standardization is heated to 60-70 DEG C, adds 0.05-0.1% Hericium erinaceus polypeptide, have in being such as formulated carbohydrate,
The auxiliary materials such as stabilizer are also added in this step, plus after good raw material, mix 20-40min, until material dissolution is uniformly cooled to
Less than 8 DEG C；
2. the material 1. obtained to step with high pressure homogenizer carries out homogeneous micronization, and pressure is 18-20MPa, and temperature is 60-70
DEG C, then material is sterilized with tubular type disinfection equipment, using 95 ± 2 DEG C, 290-310s modes are sterilized；
3. the material 2. step obtained carries out being cooled to 41-43 DEG C, accesses fermented bacterium（Lactobacillus bulgaricus：Thermophilic chain
Coccus=1：1-3, Bifidobacterium addition is mass percent 4-8%）, the heat-preservation fermentation at 41-43 DEG C, the acidity of fermentation termination
For 75 ± 2 ° of T；
4. reach after fermentation termination, by step, 3. resulting material stirs 1-5min, is then cooled to 18-20 by cooling down plate
℃；
5. the material-filling 4. step obtained, refrigeration, refrigerated storage temperature is 2-6 DEG C, is produced；
（4）Cultured milk's shelf stable observation of the polypeptide containing Hericium erinaceus
The Yoghourt of the polypeptide containing Hericium erinaceus of preparation is preserved 28 days under the conditions of 2-6 DEG C, determine its storage period organoleptic quality,
Lactic acid bacteria number, pH, acidity, viscosity, observe its shelf life stability.
The present invention provides a kind of preparation method of the peptide fermented milk containing Hericium erinaceus, using milk and Hericium erinaceus polypeptide as raw material,
Comprised the technical steps that using fermentation technique：
（1）The extraction of Hericium erinaceus albumen
Extracted using ultrasonic assistant alkali carries acid is heavy, in 27 DEG C of ultrasonic temperature, solid-liquid ratio 1 after Hericium erinaceus is beaten:5th, when ultrasonic
Between 10min, pH be to extract under conditions of 6, with the min of 4000 r/min centrifugations 15, take supernatant, adjust pH to isoelectric point,
Stand, then 10 min are centrifuged with 4000 r/min, obtain protein precipitation, plus a certain amount of distilled water solubilising protein, freezing is dry
It is dry, obtain Hericium erinaceus albumen powder；Purified, elution flow rate is generally 4-5 mL/min, passed through using Sephadex G-100 gels
Hericium erinaceus protein extracting ratio after purification is 78.56 %；
（2）The preparation of Hericium erinaceus polypeptide
Using stomach-trypsase united hydrolysis, Hericium erinaceus polypeptide is obtained, Hericium erinaceus albumen is made into 2% solution, is added
8000U/g pepsin, adjusts pH to 2,1.5 h is digested under the conditions of 95 DEG C.Go out enzyme, after freeze-drying, is made into 1.5%
Solution, adds 8000U/g trypsase, adjusts pH to 6, continues to digest 1.5 h, freeze-drying obtains Hericium erinaceus polypeptide；
（3）The preparation of the cultured milk of polypeptide containing Hericium erinaceus
1. the antibiotic-free milk of standardization is heated to 60-70 DEG C, adds 0.05-0.1% Hericium erinaceus polypeptide, have in being such as formulated carbohydrate,
The auxiliary materials such as stabilizer are also added in this step, plus after good raw material, mix 20-40min, until material dissolution is uniformly cooled to
Less than 8 DEG C；
2. the material 1. obtained to step with high pressure homogenizer carries out homogeneous micronization, and pressure is 18-20MPa, and temperature is 60-70
DEG C, then material is sterilized with tubular type disinfection equipment, using 95 ± 2 DEG C, 290-310s modes are sterilized；
3. the material 2. step obtained carries out being cooled to 41-43 DEG C, accesses fermented bacterium（Lactobacillus bulgaricus：Thermophilic chain
Coccus=1：1-3, Bifidobacterium addition is mass percent 4-8%）, the heat-preservation fermentation at 41-43 DEG C, the acidity of fermentation termination
For 75 ± 2 ° of T；
4. reach after fermentation termination, by step, 3. resulting material stirs 1-5min, is then cooled to 18-20 by cooling down plate
℃；
5. the material-filling 4. step obtained, refrigeration, refrigerated storage temperature is 2-6 DEG C, is produced；
（4）Cultured milk's shelf stable observation of the polypeptide containing Hericium erinaceus
The Yoghourt of the polypeptide containing Hericium erinaceus of preparation is preserved 28 days under the conditions of 2-6 DEG C, the sense organ product of its storage period are determined
Matter, lactic acid bacteria number, pH, acidity, viscosity, observe its shelf life stability.
The present invention can also be solidification type yoghourt., can be by the material-filling after inoculation to unit if producing solidification type yoghourt
In packaging, the then heat-preservation fermentation at 41-43 DEG C, the acidity of fermentation termination is 75 ± 2 ° of T, and product is cooled into 2-6 DEG C of refrigeration
After-ripening.
The present invention can also be on the basis of production natural yogurt, plus such as jam, abundant product variety.
Obtained Yoghourt is produced according to the present invention, product special flavour and mouthfeel are good, and with the good shelf-life, can
Refrigerated 28 days at 2-6 DEG C.
The present invention is obtained containing Hericium erinaceus active peptides using milk and Hericium erinaceus polypeptide as primary raw material by strain fermentation
Cultured milk, it is being rich in nutrition and with health value.And the present invention is reduced as far as possible by being reasonably formulated and technique
The loss of Hericium erinaceus polypeptide in process, and obtained Yoghourt has good local flavor, mouthfeel and shelf life stability.
The Yoghourt of the present invention contains Hericium erinaceus polypeptide（Molecular weight 2570-5290Da）, product be easy to human consumption absorption, people can be met
Body is adapted to the general population of each age level, is the higher healthy food of a nutritive value, with wide to the demand of nutrition
Wealthy market prospects.
Embodiment
With reference to specific implementation eyesight, the invention will be further described.It should be noted that the implementation of the present invention is real
Example is to be used to illustrate rather than limitation of the present invention.The simple modifications of the present invention are all belonged to according to the essence of the present invention
In the scope of protection of present invention.
First, the extraction of Hericium erinaceus albumen
Extracted using ultrasonic assistant alkali carries acid is heavy, in 27 DEG C of ultrasonic temperature, solid-liquid ratio 1 after Hericium erinaceus is beaten:5th, when ultrasonic
Between 10min, pH be to extract under conditions of 6, with the min of 4000 r/min centrifugations 15, take supernatant, adjust pH to isoelectric point,
Stand, then 10 min are centrifuged with 4000 r/min, obtain protein precipitation, plus a certain amount of distilled water solubilising protein, freezing is dry
It is dry, obtain Hericium erinaceus albumen powder.Purified using Sephadex G-100 gels.Elution flow rate is generally 4-5 mL/min.Through
Hericium erinaceus protein extracting ratio after purification is 78.56 %.
2nd, the preparation of Hericium erinaceus polypeptide
Using stomach-trypsase united hydrolysis, Hericium erinaceus polypeptide is obtained, Hericium erinaceus albumen is made into 2% solution, is added
8000U/g pepsin, adjusts pH to 2,1.5 h is digested under the conditions of 95 DEG C.Go out enzyme, after freeze-drying, is made into 1.5%
Solution, adds 8000U/g trypsase, adjusts pH to 6, continues to digest 1.5 h, freeze-drying obtains Hericium erinaceus polypeptide.
3rd, the preparation of the cultured milk of polypeptide containing Hericium erinaceus
（One）The antibiotic-free milk of standardization is heated to 60 DEG C, 0.08% Hericium erinaceus polypeptide is added, white granulated sugar 7.5%, pectin 0.1%,
Converted starch 0.8%, xylo-oligosaccharide 0.2% mixes 30min, 7 is cooled to standardize temperature after antibiotic-free milk constant volume, constant volume
℃；
（Two）With high pressure homogenizer to step（One）Obtained material carries out homogeneous micronization, and pressure is 20MPa, and temperature is 65 DEG C,
Then material is sterilized with tubular type disinfection equipment, using 95 ± 2 DEG C, 300s modes are sterilized；
（Three）By step（Two）Obtained material carries out being cooled to 41-43 DEG C, accesses fermented bacterium（Lactobacillus bulgaricus：It is thermophilic
Hot streptococcus=1：1, Bifidobacterium is added as required）, the heat-preservation fermentation at 41-43 DEG C, the acidity of fermentation termination is 75 ° of T；
（Four）Reach after fermentation termination, by step（Three）Resulting material stirs 3min, is then cooled to 18 DEG C by cooling down plate；
（Five）Step（Four）Obtained material-filling, refrigeration, refrigerated storage temperature is 4 DEG C, is produced.
4th, cultured milk's shelf stable observation of the polypeptide containing Hericium erinaceus
The Yoghourt of the polypeptide containing Hericium erinaceus of preparation is preserved 28 days under the conditions of 2-6 DEG C, determine its storage period organoleptic quality,
Lactic acid bacteria number, acidity, viscosity, observe its shelf life stability.
The sensory evaluation scores standard of the cultured milk of the polypeptide containing Hericium erinaceus of table 1.
The shelf life stability summary sheet of the cultured milk of the polypeptide containing Hericium erinaceus of the present invention of table 2.
| Standing time | Sensory evaluation scores | Lactic acid bacteria number（cfu/mL） | Acidity（°T） | Viscosity (mPa.s) |
| 1d | 95 | 1.49×109 | 73.32 | 543 |
| 7d | 92 | 1.78×108 | 75.81 | 650 |
| 14d | 88 | 1.05×108 | 79.27 | 687 |
| 21d | 81 | 1.56×107 | 83.54 | 594 |
| 28d | 73 | 1.63×106 | 91.89 | 546 |
From the record of table 2 as can be seen that the Yoghourt of the invention containing Hericium erinaceus polypeptide preserves 28 day phase under the conditions of 2-6 DEG C
Between internal stability it is good.
Claims (2)
1. the acidified milk of a kind of polypeptide containing Hericium erinaceus, it is characterised in that using milk and Hericium erinaceus polypeptide as raw material, using fermentation skill
Art is made by following preparation method：
（1）The extraction of Hericium erinaceus albumen
Extracted using ultrasonic assistant alkali carries acid is heavy, in certain ultrasonic temperature, solid-liquid ratio, ultrasonic time after Hericium erinaceus is beaten
With extraction, centrifugation, freeze-drying under conditions of pH, Hericium erinaceus albumen powder is obtained.Purified using Sephadex G-100 gels；
（2）The preparation of Hericium erinaceus polypeptide
Using stomach-trypsase united hydrolysis, freeze-drying obtains Hericium erinaceus polypeptide；
（3）The preparation of the cultured milk of polypeptide containing Hericium erinaceus
1. the antibiotic-free milk of standardization is heated to 60-70 DEG C, adds Hericium erinaceus polypeptide, have carbohydrate, stabilizer auxiliary in being such as formulated
Material is also added in this step, plus after good raw material, mixes 20-40min, until material dissolution is uniformly cooled to less than 8 DEG C；
2. the material 1. obtained to step with high pressure homogenizer carries out homogeneous micronization, and pressure is 18-20MPa, and temperature is 60-70
DEG C, then material is sterilized with tubular type disinfection equipment, using 95 ± 2 DEG C, 290-310s modes are sterilized；
3. the material 2. step obtained is carried out being cooled to 41-43 DEG C, and fermented bacterium is accessed by proportioning（Lactobacillus bulgaricus,
Streptococcus thermophilus, Bifidobacterium）, the heat-preservation fermentation at 41-43 DEG C, the acidity of fermentation termination is 75 ± 2 ° of T；
4. reach after fermentation termination, by step, 3. resulting material stirs 1-5min, is then cooled to 18-20 by cooling down plate
℃；
5. the material-filling 4. step obtained, refrigeration, refrigerated storage temperature is 2-6 DEG C；
（4）Cultured milk's shelf stable observation of the polypeptide containing Hericium erinaceus
The Yoghourt of the polypeptide containing Hericium erinaceus of preparation is preserved 28 days under the conditions of 2-6 DEG C, determine its storage period organoleptic quality,
Lactic acid bacteria number, acidity, viscosity, observe its shelf life stability.
2. a kind of preparation method of the peptide fermented milk containing Hericium erinaceus as claimed in claim 1, it is characterised in that：With milk and hedgehog hydnum
Mushroom polypeptide is raw material, is made using fermentation technique by following preparation method：
（1）The extraction of Hericium erinaceus albumen
Extracted using ultrasonic assistant alkali carries acid is heavy, in 27 DEG C of ultrasonic temperature, solid-liquid ratio 1 after Hericium erinaceus is beaten:5th, when ultrasonic
Between 10min, pH be to extract under conditions of 6, with the min of 4000 r/min centrifugations 15, take supernatant, adjust pH to isoelectric point,
Stand, then 10 min are centrifuged with 4000 r/min, obtain protein precipitation, plus a certain amount of distilled water solubilising protein, freezing is dry
It is dry, obtain Hericium erinaceus albumen powder.Purified using Sephadex G-100 gels.Elution flow rate is generally 4-5 mL/min.Through
Hericium erinaceus protein extracting ratio after purification is 78.56 %；
（2）The preparation of Hericium erinaceus polypeptide
Using stomach-trypsase united hydrolysis, Hericium erinaceus polypeptide is obtained, Hericium erinaceus albumen is made into 2% solution, is added
8000U/g pepsin, adjusts pH to 2,1.5 h is digested under the conditions of 95 DEG C.Go out enzyme, after freeze-drying, is made into 1.5%
Solution, adds 8000U/g trypsase, adjusts pH to 6, continues to digest 1.5 h, freeze-drying obtains Hericium erinaceus polypeptide；
（3）The preparation of the cultured milk of polypeptide containing Hericium erinaceus
1. the antibiotic-free milk of standardization is heated to 60-70 DEG C, adds 0.05-0.1% Hericium erinaceus polypeptide, have in being such as formulated carbohydrate,
The auxiliary materials such as stabilizer are also added in this step, plus after good raw material, mix 20-40min, until material dissolution is uniformly cooled to
Less than 8 DEG C；
2. the material 1. obtained to step with high pressure homogenizer carries out homogeneous micronization, and pressure is 18-20MPa, and temperature is 60-70
DEG C, then material is sterilized with tubular type disinfection equipment, using 95 ± 2 DEG C, 290-310s modes are sterilized；
3. the material 2. step obtained carries out being cooled to 41-43 DEG C, accesses fermented bacterium（Lactobacillus bulgaricus：Thermophilic chain
Coccus=1：1-3, Bifidobacterium addition is mass percent 4-8%）, the heat-preservation fermentation at 41-43 DEG C, the acidity of fermentation termination
For 75 ± 2 ° of T；
4. reach after fermentation termination, by step, 3. resulting material stirs 1-5min, is then cooled to 18-20 by cooling down plate
℃；
5. the material-filling 4. step obtained, refrigeration, refrigerated storage temperature is 2-6 DEG C；
（4）Cultured milk's shelf stable observation of the polypeptide containing Hericium erinaceus
The Yoghourt of the polypeptide containing Hericium erinaceus of preparation is preserved 28 days under the conditions of 4 DEG C, organoleptic quality, the breast of its storage period is determined
Sour bacterium number, pH, acidity, viscosity, observe its shelf life stability.
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| CN109601624A (en) * | 2018-12-26 | 2019-04-12 | 贾国军 | A kind of coagulating type Hericium erinaceus Yoghourt preparation process |
| CN110537655A (en) * | 2019-09-20 | 2019-12-06 | 贵州山环菌草科技有限公司 | preparation method of hericium erinaceus fermented beverage |
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| CN110537655A (en) * | 2019-09-20 | 2019-12-06 | 贵州山环菌草科技有限公司 | preparation method of hericium erinaceus fermented beverage |
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Application publication date: 20170725 |