CN107788118A - A kind of functional yoghourt produced using subbacterial - Google Patents
A kind of functional yoghourt produced using subbacterial Download PDFInfo
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- CN107788118A CN107788118A CN201710701561.8A CN201710701561A CN107788118A CN 107788118 A CN107788118 A CN 107788118A CN 201710701561 A CN201710701561 A CN 201710701561A CN 107788118 A CN107788118 A CN 107788118A
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- CN
- China
- Prior art keywords
- subbacterial
- yoghourt
- streptococcus thermophilus
- plant
- produced
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 23
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 22
- 241000894006 Bacteria Species 0.000 claims abstract description 20
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 15
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract description 15
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 230000000694 effects Effects 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 230000003053 immunization Effects 0.000 claims abstract description 10
- 238000002649 immunization Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 235000013861 fat-free Nutrition 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 9
- 230000004913 activation Effects 0.000 claims description 8
- 235000020201 recombined milk Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 6
- 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 description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 235000020167 acidified milk Nutrition 0.000 claims description 3
- 235000020247 cow milk Nutrition 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 abstract description 5
- 239000005862 Whey Substances 0.000 abstract description 4
- 102000007544 Whey Proteins Human genes 0.000 abstract description 4
- 108010046377 Whey Proteins Proteins 0.000 abstract description 4
- 230000001775 anti-pathogenic effect Effects 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 235000013406 prebiotics Nutrition 0.000 abstract description 3
- 241001478240 Coccus Species 0.000 description 3
- 238000013329 compounding Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
Classifications
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
A kind of functional yoghourt produced using subbacterial of the present invention, by one plant of lactobacillus bulgaricus and two plants of streptococcus thermophiluses be mixed in proportion fermentation form and make work seed carry out Yoghourt Production, on the premise of ensureing that the production time is constant, it is therefore prevented that due to the too fast quality problems for producing whey and separating out of fermenting.Wherein lactobacillus bulgaricus has certain anti-pathogenic bacteria effect simultaneously, has certain effect to intestinal microecology balance, exocellular polysaccharide caused by streptococcus thermophilus also has certain immunization.These comprehensive bacterial strain features so that also there is certain prebiotic function by the Yoghourt of mixing subbacterial production.
Description
Technical field
The present invention relates to a kind of functional yoghourt produced using subbacterial.
Background technology
Subbacterial fermenting and producing Yoghourt is very traditional Yoghourt Production mode, has the characteristics of fermenting speed is fast.After
One plant of lactobacillus bulgaricus and one plant of streptococcus thermophilus are used with 1 for strain:1 proportions are fermented, it is therefore an objective to are
Kept relative stability in co-passage incubation, so as to ensureing the stability of product.But this method is even utilized,
It can produce due to too fast the problem of causing whey precipitation serious of fermenting.The strain that works simultaneously substantially produces fermentation, does not exist
Function affect is produced while fermentation.
The content of the invention
To solve the defects of prior art is present, the present invention provides a kind of functional yoghourt produced using subbacterial,
It is to be mixed fermentation in proportion by one plant of lactobacillus bulgaricus and two plants of streptococcus thermophiluses to form.
Further, it is with certain immunization by one plant of lactobacillus bulgaricus with bacteria resistance function and one plant
Streptococcus thermophilus and the excellent streptococcus thermophilus of the viscous effect of one plant of production be mixed fermentation in proportion and form.
Further, the streptococcus thermophilus with certain immunization is streptococcus thermophilus WG02, and Classification And Nomenclature is：It is thermophilic
Streptococcus Streptococcus thermophilus；The biomaterial was preserved in China Microbiological on 03 08th, 2017
Culture presevation administration committee common micro-organisms center, preserving number are CGMCC No.13738, and specific address is exposed to the sun for Beijing
No. 3 Institute of Microorganism, Academia Sinica of institute of area North Star West Road 1.
Further, it is prepared by the method for following steps：
S1, subbacterial preparation process
S11, by the lactobacillus bulgaricus with bacteria resistance function with 2% connect bacterium amount access 12% sterilized non-fat recombined milk
In, 37 DEG C of activation 16h, 4 DEG C of storage more than 6h after taking-up；
S12, by the streptococcus thermophilus with certain immunization with 2% connect bacterium amount access 12% sterilized non-fat recombined milk
In, 37 DEG C of activation 16h, 4 DEG C of storage more than 6h after taking-up；
S13, the excellent streptococcus thermophilus of viscous effect will be produced connect bacterium amount with 2% and access in 12% sterilized non-fat recombined milk, 37
DEG C activation 16h, after taking-up 4 DEG C storage more than 6h；
S14, by the single strain obtained by step S11, S12, S13 according to 1:1:0.1 ratio is mixed, after mixing with
3%, which connects bacterium amount, makes work seed；
S2, acidified milk preparation process
S21,900 parts of fresh cow milk is heated to 60 DEG C, adds 70 parts of sucrose, stirring material 20min；
S22, the mixed liquor that step (1) obtains is subjected to homogeneous, 20-25 MPas of homogenization pressure under the conditions of 60 DEG C；
S23, the mixed liquor for obtaining step (2) pasteurization 300s under the conditions of 95 DEG C, and it is cooled to 42 DEG C；
S24, the sterilizing mixed liquor for obtaining step (3) access subbacterial, and the 3.5h that fermented under the conditions of 42 DEG C, fermentation
The Yoghourt fermented is inserted into after-ripening 12h in 4 DEG C of environment after end and produces described solidification type yoghourt.
Beneficial effect：
The present invention has carried out more bacterial strain compoundings to subbacterial, has used one plant of lactobacillus bulgaricus and two plants of thermophilic chains
Coccus carries out squamous subculture, and makes work seed and carry out Yoghourt Production, on the premise of ensureing that the production time is constant, it is therefore prevented that
Due to the too fast quality problems for producing whey and separating out of fermenting.
Wherein one plant of lactobacillus bulgaricus has certain anti-pathogenic bacteria effect simultaneously, has one to intestinal microecology balance
Determine effect.Exocellular polysaccharide caused by one plant of streptococcus thermophilus also has certain immunization.These comprehensive bacterial strain features, make
Obtain also has certain prebiotic function by the Yoghourt of mixing subbacterial production.
Embodiment
A kind of functional yoghourt produced using subbacterial, it is by one plant of lactobacillus bulgaricus and two plants of thermophilic chains
Coccus is mixed fermentation and formed in proportion.
Comprise the following steps that：
S1, subbacterial preparation process
S11, by the lactobacillus bulgaricus with bacteria resistance function with 2% connect bacterium amount access 12% sterilized non-fat recombined milk
In, 37 DEG C of activation 16h, 4 DEG C of storage more than 6h after taking-up；
S12, by the streptococcus thermophilus WG02 with certain immunization with 2% connect bacterium amount access 12% sterilized non-fat also
In former breast, 37 DEG C of activation 16h, 4 DEG C of storage more than 6h after taking-up；
S13, the excellent streptococcus thermophilus of viscous effect will be produced connect bacterium amount with 2% and access in 12% sterilized non-fat recombined milk, 37
DEG C activation 16h, after taking-up 4 DEG C storage more than 6h；
S14, by the single strain obtained by step S11, S12, S13 according to 1:1:0.1 ratio is mixed, after mixing with
3%, which connects bacterium amount, makes work seed；
S2, acidified milk preparation process
S21,900 parts of fresh cow milk is heated to 60 DEG C, adds 70 parts of sucrose, stirring material 20min；
S22, the mixed liquor that step (1) obtains is subjected to homogeneous, 20-25 MPas of homogenization pressure under the conditions of 60 DEG C；
S23, the mixed liquor for obtaining step (2) pasteurization 300s under the conditions of 95 DEG C, and it is cooled to 42 DEG C；
S24, the sterilizing mixed liquor for obtaining step (3) access subbacterial, and the 3.5h that fermented under the conditions of 42 DEG C, fermentation
The Yoghourt fermented is inserted into after-ripening 12h in 4 DEG C of environment after end and produces described solidification type yoghourt.
The present invention has carried out more bacterial strain compoundings to subbacterial, has used one plant of lactobacillus bulgaricus and two plants of thermophilic chains
Coccus carries out squamous subculture, and makes work seed and carry out Yoghourt Production, on the premise of ensureing that the production time is constant, it is therefore prevented that
Due to the too fast quality problems for producing whey and separating out of fermenting.
Wherein one plant of lactobacillus bulgaricus has certain anti-pathogenic bacteria effect simultaneously, has one to intestinal microecology balance
Determine effect.Exocellular polysaccharide caused by one plant of streptococcus thermophilus also has certain immunization.These comprehensive bacterial strain features, make
Obtain also has certain prebiotic function by the Yoghourt of mixing subbacterial production.
Claims (4)
- A kind of 1. functional yoghourt produced using subbacterial, it is characterised in that its be by one plant of lactobacillus bulgaricus and Two plants of streptococcus thermophiluses are mixed fermentation and formed in proportion.
- 2. the functional yoghourt produced as claimed in claim 1 using subbacterial, it is characterised in that it is that had by one plant The lactobacillus bulgaricus of bacteria resistance function and one plant of streptococcus thermophilus with certain immunization and the viscous effect of one plant of production are excellent Streptococcus thermophilus be mixed fermentation in proportion and form.
- 3. the streptococcus thermophilus according to claim 2 with certain immunization is streptococcus thermophilus WG02, it is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, preserving number are CGMCC No.13738.
- 4. the functional yoghourt according to claim 2 produced using subbacterial, it is characterised in that it is by following step Rapid method is prepared：S1, subbacterial preparation processS11, by the lactobacillus bulgaricus with bacteria resistance function with 2% connect bacterium amount access 12% sterilized non-fat recombined milk in, 37 DEG C activation 16h, after taking-up 4 DEG C storage more than 6h；S12, by the streptococcus thermophilus with certain immunization with 2% connect bacterium amount access 12% sterilized non-fat recombined milk in, 37 DEG C activation 16h, after taking-up 4 DEG C storage more than 6h；S13, the excellent streptococcus thermophilus of viscous effect will be produced connect bacterium amount with 2% and access in 12% sterilized non-fat recombined milk, 37 DEG C of work Change 16h, 4 DEG C of storage more than 6h after taking-up；S14, by the single strain obtained by step S11, S12, S13 according to 1:1:0.1 ratio is mixed, with 3% after mixing Connect bacterium amount and make work seed；S2, acidified milk preparation processS21,900 parts of fresh cow milk is heated to 60 DEG C, adds 70 parts of sucrose, stirring material 20min；S22, the mixed liquor that step (1) obtains is subjected to homogeneous, 20-25 MPas of homogenization pressure under the conditions of 60 DEG C；S23, the mixed liquor for obtaining step (2) pasteurization 300s under the conditions of 95 DEG C, and it is cooled to 42 DEG C；S24, the sterilizing mixed liquor for obtaining step (3) access subbacterial, and the 3.5h that fermented under the conditions of 42 DEG C, fermentation ends The Yoghourt fermented is inserted into after-ripening 12h in 4 DEG C of environment afterwards and produces described solidification type yoghourt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710701561.8A CN107788118A (en) | 2017-08-16 | 2017-08-16 | A kind of functional yoghourt produced using subbacterial |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710701561.8A CN107788118A (en) | 2017-08-16 | 2017-08-16 | A kind of functional yoghourt produced using subbacterial |
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| Publication Number | Publication Date |
|---|---|
| CN107788118A true CN107788118A (en) | 2018-03-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710701561.8A Pending CN107788118A (en) | 2017-08-16 | 2017-08-16 | A kind of functional yoghourt produced using subbacterial |
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| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176484A (en) * | 2007-11-13 | 2008-05-14 | 山东得益乳业有限公司 | Improved use method of sour milk subbacterial |
| CN104054822A (en) * | 2014-06-26 | 2014-09-24 | 武汉光明乳品有限公司 | Yogurt fermentative lactic bacteria combination and fermenting agent |
| CN105886434A (en) * | 2016-05-05 | 2016-08-24 | 上海理工大学 | Streptococcus thermophilus and application thereof |
-
2017
- 2017-08-16 CN CN201710701561.8A patent/CN107788118A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176484A (en) * | 2007-11-13 | 2008-05-14 | 山东得益乳业有限公司 | Improved use method of sour milk subbacterial |
| CN104054822A (en) * | 2014-06-26 | 2014-09-24 | 武汉光明乳品有限公司 | Yogurt fermentative lactic bacteria combination and fermenting agent |
| CN105886434A (en) * | 2016-05-05 | 2016-08-24 | 上海理工大学 | Streptococcus thermophilus and application thereof |
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| PB01 | Publication | ||
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Application publication date: 20180313 |