CN107048203A - A kind of fermented type milk pudding and preparation method thereof - Google Patents
A kind of fermented type milk pudding and preparation method thereof Download PDFInfo
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- 235000013336 milk Nutrition 0.000 title claims abstract description 71
- 239000008267 milk Substances 0.000 title claims abstract description 71
- 210000004080 milk Anatomy 0.000 title claims abstract description 71
- 235000011962 puddings Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 37
- 239000001963 growth medium Substances 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 16
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims abstract description 15
- 239000002250 absorbent Substances 0.000 claims abstract description 11
- 230000002745 absorbent Effects 0.000 claims abstract description 11
- 210000000481 breast Anatomy 0.000 claims abstract description 11
- 229920001503 Glucan Polymers 0.000 claims abstract description 10
- 235000015872 dietary supplement Nutrition 0.000 claims abstract description 9
- 239000002054 inoculum Substances 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 19
- 235000020183 skimmed milk Nutrition 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 17
- 235000015193 tomato juice Nutrition 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 3
- 235000013373 food additive Nutrition 0.000 abstract description 5
- 239000002778 food additive Substances 0.000 abstract description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 5
- 150000004676 glycans Chemical class 0.000 description 12
- 229920001282 polysaccharide Polymers 0.000 description 12
- 239000005017 polysaccharide Substances 0.000 description 12
- 239000002609 medium Substances 0.000 description 10
- 238000005238 degreasing Methods 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 239000012530 fluid Substances 0.000 description 7
- 230000001580 bacterial effect Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000007493 shaping process Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 230000004913 activation Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 3
- 240000003768 Solanum lycopersicum Species 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 239000011159 matrix material Substances 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000012546 transfer Methods 0.000 description 3
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 229920002307 Dextran Polymers 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
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- 229910052564 epsomite Inorganic materials 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 1
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 1
- 239000001393 triammonium citrate Substances 0.000 description 1
- 235000011046 triammonium citrate Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
Landscapes
- Dairy Products (AREA)
Abstract
The invention discloses a kind of preparation method of fermented type milk pudding, comprise the following steps：(a) Leuconostoc mesenteroides CGMCC No.10064 are inoculated with culture medium 24 48h that ferment, obtain tunning, it is 5 10% sucrose that the culture medium, which includes containing mass fraction in sterile absorbent breast, sterile absorbent breast, and inoculum concentration is 106‑107CFU/mL；(b) tunning is subjected to pasteurize, cools down, obtain fermented type milk pudding.By the preparation method in above-mentioned technical proposal, without adding food additives, it is possible to which obtained protein content is high, nutritious and is rich in the fermented type milk pudding of glucan dietary supplements.
Description
Technical field
The invention belongs to milk pudding field of food, and in particular to a kind of preparation method of fermented type milk pudding.In addition, this hair
It is bright to further relate to a kind of fermented type milk pudding.
Background technology
Pudding is derived from a kind of gel-type semi-solid food products of Britain, firmly gets Chinese Consumer's and likes.With masses for
The lifting of quality and nutritional need, the milk pudding containing abundant lactoprotein is gradually popular.Milk pudding is a class by pulpous state material
The gel-type dairy products of concretionary g., jelly-like are expected, generally as dessert or snacks.With China's economic level not
Disconnected to improve, consumer is to the demand of quality of the life also more and more higher, in terms of food, the dual key element of mouthfeel and healthcare function into
For the common trend for the product development that disappears soon.
The innovation of pudding product is embodied on taste mostly in the market, and not finding also in terms of nutrient health
To effective breach, and need to increase additive, such as gelatin, pectin, it is condensed shaping and build stabilization
System, does not meet market development direction.
The content of the invention
, can be with by this method the invention provides a kind of preparation method of new milk pudding based on above-mentioned technical problem
High, the nutritious milk pudding of protein content is obtained, and other additives need not be added.
First aspect comprises the following steps there is provided a kind of preparation method of fermented type milk pudding：
(a) Leuconostoc mesenteroides CGMCC No.10064 are inoculated with culture medium the 24-48h that ferments, obtain tunning,
It is 5-10% sucrose that the culture medium, which includes containing mass fraction in sterile absorbent breast, sterile absorbent breast, and inoculum concentration is 106-
107CFU/mL；
(b) tunning is subjected to pasteurize, cools down, obtain fermented type milk pudding.
With reference in a first aspect, in a kind of possible implementation of first aspect, in step (a), the culture medium is also
Including tomato juice.
With reference to first aspect or above-mentioned some possible embodiments, in a kind of possible implementation of first aspect
In, the tomato juice that mass fraction is 10%, pH=6.5 is contained in culture medium.
With reference to first aspect or above-mentioned some possible embodiments, in a kind of possible implementation of first aspect
In, the preparation of tomato juice comprises the following steps：Peeling is squeezed the juice, and gained is squeezed the juice and boiled after filtering, centrifuging and taking supernatant.
With reference to first aspect or above-mentioned some possible embodiments, in a kind of possible implementation of first aspect
In, in step (a), strain inoculum concentration is 2x106CFU/mL, fermentation condition is 30 DEG C, and 180rpm, fermentation time is 30h.
With reference to first aspect or above-mentioned some possible embodiments, in a kind of possible implementation of first aspect
In, in step (b), the temperature of pasteurize is 72 DEG C, and the time is 15s.
With reference to first aspect or above-mentioned some possible embodiments, in a kind of possible implementation of first aspect
In, the preparation of sterile absorbent breast comprises the following steps：Mass fraction is completely dissolved in water for 5-10% skimmed milk powder, gone out
Bacterium.
Second aspect is there is provided a kind of fermented type milk pudding, by the preparation method of any fermented type milk pudding of first aspect
It is made.
With reference to second aspect, in a kind of possible implementation of second aspect, glucan dietary supplements contains
Amount >=5g/L.
By the method in the embodiment of the present invention, without adding food additives, by Leuconostoc mesenteroides CGMCC
No.10064 fermentation skimmed milks and sucrose, control specific fermentation parameter, efficiently produce exocellular polysaccharide, tunning sterilization cooling
Afterwards, obtain protein content it is high, nutritious and rich in glucan dietary supplements fermented type milk pudding.
In above-mentioned technical scheme, the exocellular polysaccharide that bacterial strain CGMCC No.10064 are produced is divided into water-soluble and insoluble
Polysaccharide, the two makes contributions to the quality of product jointly so that fermented type milk pudding is in the feelings without any food additives
It can be just molded naturally well under condition.In addition, compared with the Leuconostoc mesenteroides that other are belonged to together, bacterial strain CGMCC No.10064
The insoluble polysaccharide of generation is also used as dietary supplements, and the chronic disease to such as diabetes etc plays intervention effect.
Above-mentioned fermented type milk pudding is mainly formed by substrate fermentation of milk, and its protein content is up to more than 1.5%, and glucan meals are mended
Fill content >=5g/L of agent.
Brief description of the drawings
Fig. 1 be embodiment 1 provided by the present invention in, growth feelings of the CGMCC No.10064 in degreasing milk medium
Condition.
Fig. 2 is fermented type milk pudding made from skimmed milk-tomato juice system in embodiment 1 provided by the present invention
Aspect graph.
Fig. 3 is the fermented type milk of shaping made from skimmed milk-tomato juice system in embodiment 1 provided by the present invention
Pudding.
Embodiment
Technical solution of the present invention is illustrated to be clearer, below in conjunction with skill of the embodiment to the present invention
Art scheme is further elaborated：
Leuconostoc mesenteroides energy fermenting carbohydrate produces lactic acid, with high acid ability, oxidation resistance and antagonism pathogenic bacteria
Etc. ability；Meanwhile, because of its can ferment generation lactic acid and biacetyl class material, it is considered as having important to the local flavor of a variety of traditional foods
Contribution.Current leuconostoc mesenteroides subsp mesenteroides have been widely used in flavouring agent in field of food.
Before this, inventor has found one plant of new Leuconostoc mesenteroides, and deposit number is CGMCC No.10064, and the bacterial strain is
Safety (GRAS) be separated to from traditional fermented food, natural, and be prepared for using the bacterial strain rich in water-insoluble glucan
Tomato juice fermented beverage and dietary supplements.In the specific embodiment of the present invention, first by Leuconostoc mesenteroides CGMCC
No.10064 is applied to prepare fermented type milk pudding, and tunning is molded naturally in the case of without other additives, is obtained
Obtain high, the nutritious milk pudding of protein content.
Specifically, there is provided a kind of preparation method of fermented type milk pudding, including following step in a detailed embodiment
Suddenly：
(a) Leuconostoc mesenteroides CGMCC No.10064 are inoculated with culture medium the 24-48h that ferments, obtain tunning,
It is 5-10% sucrose that the culture medium, which includes containing mass fraction in sterile absorbent breast, sterile absorbent breast, and inoculum concentration is 106-
107CFU/mL；
(b) tunning is subjected to pasteurize, cools down, obtain fermented type milk pudding.
One skilled in the art will appreciate that common milk pudding needs to make it solid in gel by adding substantial amounts of foodstuff glue
Body shape, in addition it is also necessary to add the stabilizers such as carragheen, xanthans, converted starch and thickener to build stable system.
And by the method in the embodiment of the present invention, without adding food additives, by Leuconostoc mesenteroides CGMCC
No.10064 fermentation skimmed milks and sucrose, control specific fermentation parameter, efficiently produce exocellular polysaccharide, tunning sterilization cooling
Afterwards, obtain protein content it is high, nutritious and rich in glucan dietary supplements fermented type milk pudding.
In above-mentioned technical scheme, the exocellular polysaccharide that bacterial strain CGMCC No.10064 are produced is divided into water-soluble and insoluble
Polysaccharide, the two makes contributions to the quality of product jointly so that fermented type milk pudding is in the feelings without any food additives
It can be just molded naturally well under condition.In addition, compared with the Leuconostoc mesenteroides that other are belonged to together, bacterial strain CGMCC No.10064
The insoluble polysaccharide of generation is also used as dietary supplements, and the chronic disease to such as diabetes etc plays intervention effect.
Above-mentioned fermented type milk pudding is mainly formed by substrate fermentation of milk, and its protein content is up to more than 1.5%, and glucan meals are mended
Fill content >=5g/L of agent.
Further, the preparation of sterile absorbent breast comprises the following steps：Mass fraction is filled for 5-10% skimmed milk powder
Divide and be dissolved in water, sterilize.
Further, in step (a), the culture medium also includes tomato juice.Preferably, mass fraction is contained in culture medium
For 10%, pH=6.5 tomato juice.The preparation of tomato juice comprises the following steps：Peeling is squeezed the juice, and gained is squeezed the juice and boiled after filtering
Boiling, centrifuging and taking supernatant.
The tunning obtained using skimmed milk-tomato juice culture medium fermentation, compared with using degreasing milk medium, meals
Replenishers beta-dextran content is higher, while rich in the various nutritional ingredients in tomato, such as antioxidant content.Further, since intestines
Film leukonid CGMCC No.10064 synthesizing soluble polysaccharide in tomato juice, the quality to finished product is contributed.With tomato
Juice culture medium is compared, tunning nutrition more horn of plenty；The introducing of milk medium also causes finished product texture to have improvement, can be more preferable
Ground coagulation forming.
Further, in step (a), strain inoculum concentration is 2x106CFU/mL, fermentation condition is 30 DEG C, 180rpm, hair
The ferment time is 30h.In step (b), the temperature of pasteurize is 72 DEG C, and the time is 15s.It is made under preferred process conditions
The fermented type milk pudding obtained is more excellent in terms of shaping, insoluble glucan content.
Above-mentioned steps (a), the label of (b) are not used in each in the order for limiting each step in preparation method, method
Step, as long as in logic rationally, the order of each step can change.
In addition, in another particular embodiment of the invention, also providing a kind of fermented type milk pudding, the milk pudding passes through above-mentioned
The preparation method of any fermented type milk pudding is made.Further, in milk pudding glucan dietary supplements content >=
5g/L；Protein content >=1.5%.
Above-mentioned embodiment is further illustrated below by embodiment, but is not therefore limited the present invention to described
Scope of embodiments among.The experimental method of unreceipted actual conditions in the following example, conventionally and condition, or is pressed
According to catalogue selection.Other do not do the reagent illustrated, raw material and instrument and equipment and can directly purchased by commercial sources
.
Embodiment 1
1st, materials and methods
The preparation of seed (fermented bacterium)：By the lyophilized of Leuconostoc mesenteroides CGMCC No.10064 (code name is BD3749)
Powder is dissolved with a small amount of sterile distilled water, is taken a ring to line the MRS solid mediums containing 5% sucrose with oese and (is purchased from Merck
Co. it is German), 30 DEG C of culture 48h take out；The MRS fluid nutrient mediums that 10mL contains 5% sucrose are put into oese picking single bacterium colony,
Bacterium colony is dispersed in fluid nutrient medium with turbula shaker, 30 DEG C, 180rpm shaken cultivations 24h takes out；With 2%
(v/v) inoculum concentration is inoculated in the MRS fluid nutrient mediums containing 5% sucrose, 30 DEG C, after 180rpm shaken cultivations 24h, by culture
15,000rpm centrifugations 10 minutes, supernatant discarding.Thalline is washed after 3 times with sterile distilled water, with the sterile distillation of former volume of culture
Aqueous suspension, it is 1 to obtain Leuconostoc mesenteroides clump count in the seed i.e. Leuconostoc mesenteroides seed liquor of fermentation, fermentation seed liquid
Hundred million CFU/mL.
The above-mentioned MRS culture mediums (1L) used contain peptone 10g, beef extract 5g, yeast extract powder 10g, glucose 20g,
Tween-80 1g, K2HPO42g, sodium acetate 5g, Triammonium citrate 2g, MgSO4·7H2O 0.2g, MnSO4·4H2O 0.05g。
It is prepared by culture medium：Using permanent natural defatted milk powder, liquid skimmed milk used is the sucrose of 5% skimmed milk powder+5%.
2nd, growth characteristics of the BD3749 in skimmed milk
BD3749 seed liquors after activation culture step by step are pressed 1：50 volume ratio is transferred in culture medium.30
DEG C, cultivated under the conditions of 180rpm, obtain tunning.
The viable count and the pH value of fermentation system of BD3749 in Dynamic sampling, detection zymotic fluid is carried out to incubation.It is living
The detection method of bacterium number：Point sampling according to set time, MRS flat boards are spread evenly across after gradient dilution, and (each sample does three
Individual repetition), it is placed in after cultivating 48h in anaerobic box and carries out colony counting.Growth curve is drawn by the number of viable of gained.
PH value in fermentation process is measured using FiveEasy types pH meter (MettlerToledo).
Fig. 1 is growing states of the BD3749 in degreasing milk medium, and pH value reflects the sour situation of its production, and CFU values characterize it
The increase of viable count.BD749 has certain growth and production acid in skimmed milk and sucrose system as seen from Figure 1, and this is to finished product
Coagulation forming is contributed.
3rd, the preparation of the fermented type milk pudding by matrix of skimmed milk
The tunning of culture 30 hours is taken, is transferred in container and naturally cools to after pasteurize (72 DEG C, 15sec)
Room temperature, obtains fermented type milk pudding.
Embodiment 2
Using skimmed milk and tomato juice as the preparation of the milk pudding of matrix
1st, materials and methods
The preparation be the same as Example 1 of seed liquor.
The preparation of skimmed milk-tomato juice culture medium
Degreasing milk medium：Using permanent natural defatted milk powder, liquid skimmed milk used is the sucrose of 5% skimmed milk powder+5%.
The preparation of tomato juice：Mature tomato is cleaned, peeling, and juice extractor squeezing, 80 mesh filtered through gauze take juice, boil 5min,
8000g centrifugations 10min takes supernatant, with Na2CO3PH to 6.5,115 DEG C of sterilizing 15min are adjusted, room temperature is cooled to.
Skimmed milk-tomato juice culture medium is 5% skimmed milk powder (using permanent natural defatted milk powder)+10% tomato juice+10%
Sucrose.
2nd, using skimmed milk-tomato juice culture medium as the preparation of the milk pudding of matrix
By the BD3749 seed liquors 1 after activation culture step by step：50 transfer in skimmed milk-tomato juice system, 30
DEG C, cultivated under the conditions of 180rpm.Culture can synthesize a large amount of polysaccharide fermentation liquids for 24 hours in thick, as shown in Figure 2.Take 24 small
When zymotic fluid, be transferred to after pasteurize (72 DEG C, 15sec) in container, naturally cool to the milk pudding that room temperature produces shaping,
As shown in Figure 3.
Embodiment 3
1st, materials and methods
The preparation be the same as Example 1 of seed liquor.
It is prepared by degreasing milk medium：Using permanent natural defatted milk powder, liquid skimmed milk used is 5% skimmed milk powder+10%
Sucrose.
2nd, the preparation of fermented type milk pudding
By the BD3749 seed liquors 1 after activation culture step by step：100 transfer in degreasing milk medium, at 30 DEG C,
Cultivated under the conditions of 180rpm.Culture can synthesize a large amount of polysaccharide fermentation liquids for 48 hours in thick.48 hours zymotic fluids are taken, through bar
It is transferred to after family name's sterilization (72 DEG C, 15sec) in container, naturally cools to the fermented type milk pudding that room temperature produces shaping.
Embodiment 4
1st, materials and methods
The preparation be the same as Example 1 of seed liquor.
The preparation of skimmed milk-tomato juice culture medium
Degreasing milk medium：Using permanent natural defatted milk powder, liquid skimmed milk used is the sucrose of 5% skimmed milk powder+5%.
The preparation of tomato juice：Mature tomato is cleaned, peeling, and juice extractor squeezing, 80 mesh filtered through gauze take juice, boil 5min,
8000g centrifugations 10min takes supernatant, with Na2CO3PH to 6.5,115 DEG C of sterilizing 15min are adjusted, room temperature is cooled to.
Skimmed milk-tomato juice culture medium is 5% skimmed milk powder (using permanent natural defatted milk powder)+10% tomato juice+10%
Sucrose.
3rd, the preparation of fermented type milk pudding
By the BD3749 seed liquors 1 after activation culture step by step：10 transfer in degreasing milk medium, at 30 DEG C,
Cultivated under the conditions of 180rpm.Culture can synthesize a large amount of polysaccharide fermentation liquids for 24 hours in thick.24 hours zymotic fluids are taken, through bar
It is transferred to after family name's sterilization (72 DEG C, 15sec) in container, naturally cools to the fermented type milk pudding that room temperature produces shaping.
Finally it should be noted that：Various embodiments above only to help to understand technical scheme and core concept,
Rather than its limitations；Although the present invention is described in detail with reference to foregoing embodiments, the ordinary skill people of this area
Member should be understood：It can still modify to the technical scheme described in foregoing embodiments, or to which part or
Person's all technical characteristic carries out equivalent substitution, and these modifications or replacement also fall into the protection domain of the claims in the present invention
It is interior.
Claims (9)
1. a kind of preparation method of fermented type milk pudding, it is characterised in that comprise the following steps：
(a) Leuconostoc mesenteroides CGMCC No.10064 are inoculated with culture medium the 24-48h that ferments, obtain tunning, it is described
It is 5-10% sucrose that culture medium, which includes containing mass fraction in sterile absorbent breast, sterile absorbent breast, and inoculum concentration is 106-107CFU/
mL；
(b) tunning is subjected to pasteurize, cools down, obtain fermented type milk pudding.
2. the preparation method of fermented type milk pudding according to claim 1, it is characterised in that in step (a), the culture
Base also includes tomato juice.
3. the preparation method of fermented type milk pudding according to claim 2, it is characterised in that contain quality point in culture medium
Number is 10%, pH=6.5 tomato juice.
4. the preparation method of fermented type milk pudding according to claim 2, it is characterised in that the preparation of tomato juice include with
Lower step：Peeling is squeezed the juice, and gained is squeezed the juice and boiled after filtering, centrifuging and taking supernatant.
5. the preparation method of the fermented type milk pudding according to claim any one of 1-4, it is characterised in that in step (a),
Strain inoculum concentration is 2x106CFU/mL, fermentation condition is 30 DEG C, and 180rpm, fermentation time is 30h.
6. the preparation method of fermented type milk pudding according to claim 5, it is characterised in that in step (b), pasteurize
Temperature be 72 DEG C, the time is 15s.
7. the preparation method of fermented type milk pudding according to claim 5, it is characterised in that the system of the sterile absorbent breast
It is standby to comprise the following steps：Mass fraction is completely dissolved in water for 5-10% skimmed milk powder, sterilized.
8. a kind of fermented type milk pudding, it is characterised in that as the preparation of the fermented type milk pudding described in claim any one of 1-7
Method is made.
9. fermented type milk pudding according to claim 8, it is characterised in that the content of glucan dietary supplements >=
5g/L。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116616410A (en) * | 2023-06-08 | 2023-08-22 | 光明乳业股份有限公司 | Milk pudding and preparation method thereof |
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| CN103636780A (en) * | 2013-12-04 | 2014-03-19 | 光明乳业股份有限公司 | Fermented milk and preparation method thereof |
| CN105349477A (en) * | 2015-12-21 | 2016-02-24 | 光明乳业股份有限公司 | Leuconostoc mesenteroides as well as preparation method and application thereof |
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| CN105614700A (en) * | 2015-12-28 | 2016-06-01 | 福建省农业科学院农业生物资源研究所 | Preparation method of strawberry lactobacillus fermentation pudding |
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| CN102613495A (en) * | 2012-04-16 | 2012-08-01 | 中国农业大学 | Soybean yoghourt pudding and preparation method thereof |
| CN103636780A (en) * | 2013-12-04 | 2014-03-19 | 光明乳业股份有限公司 | Fermented milk and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116616410A (en) * | 2023-06-08 | 2023-08-22 | 光明乳业股份有限公司 | Milk pudding and preparation method thereof |
| CN116616410B (en) * | 2023-06-08 | 2024-05-28 | 光明乳业股份有限公司 | Milk pudding and preparation method thereof |
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