CN109287748A - It is a kind of can long term storage under normal temperature conditions direct putting type ferment agent for sour milk and preparation method thereof - Google Patents
It is a kind of can long term storage under normal temperature conditions direct putting type ferment agent for sour milk and preparation method thereof Download PDFInfo
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- CN109287748A CN109287748A CN201811040026.3A CN201811040026A CN109287748A CN 109287748 A CN109287748 A CN 109287748A CN 201811040026 A CN201811040026 A CN 201811040026A CN 109287748 A CN109287748 A CN 109287748A
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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
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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
- 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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- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses it is a kind of can long term storage under normal temperature conditions direct putting type ferment agent for sour milk and preparation method thereof, wherein, the formula of the direct putting type ferment agent for sour milk is following (by percentage to the quality): maltodextrin 80.2-93.4%, streptococcus thermophilus bacterium powder 5-15%, lactobacillus bulgaricus bacterium powder 1-3%, phytic acid 0.5-1.5%, calcium chloride 0.1-0.3%.The invention has the beneficial effects that: the present invention utilize microorganism itself characteristic, add relevant characteristic material, the direct putting type ferment agent for sour milk being prepared can under normal temperature conditions long term storage, the shelf-life of preservation under room temperature can control at 18 months or more.
Description
Technical field
The present invention relates to a kind of direct putting type ferment agent for sour milk and preparation method thereof, and in particular to one kind can be under normal temperature conditions
Direct putting type ferment agent for sour milk of long term storage and preparation method thereof belongs to leavening technical field.
Background technique
Direct putting type ferment agent for sour milk is that one kind direct plunges into fermentor or Yoghourt without passage during yogurt production
Dry powder-shaped leavening or freeze concentration type leavening in machine, its fermentative activity is strong, and viable count content is high, in production Yoghourt or hair
Can be directly inoculated with when kefir milk product, it is easy to use without intermediate Subculture, fermented product quality stablize, can compared with
Reaching maximum vigor in short time makes Yoghourt reach fermentation termination.
In production Yoghourt and fermented dairy product industry, due to needing throw type leaven that there is efficient fermentative activity,
So needing refrigeration or freezing.
Currently, conventional direct putting type ferment agent for sour milk in the market, the shelf-life of refrigeration be can control at 3 months or so, cold
The shelf-life for freezing preservation can control at 18 months or so.3 sections of Yoghourt fermentation bacterium of Angel TH, can accomplish under normal temperature conditions
It directly stores, the shelf-life is 12 months.
Summary of the invention
The purpose of the present invention is to provide one kind can long term storage (>=18 months) under normal temperature conditions direct yoghourt
The preparation method of leavening and the direct putting type ferment agent for sour milk.
In order to achieve the above objectives, the present invention adopts the following technical scheme that:
It is a kind of can long term storage under normal temperature conditions direct putting type ferment agent for sour milk, which is characterized in that with mass percent
Meter, the formula of the direct putting type ferment agent for sour milk are as follows:
One kind above-mentioned can long term storage under normal temperature conditions direct putting type ferment agent for sour milk, which is characterized in that with quality
The formula of percentages, the direct putting type ferment agent for sour milk is as follows:
One kind above-mentioned can the direct putting type ferment agent for sour milk of long term storage under normal temperature conditions preparation method, feature exists
In, the preparation method the following steps are included:
Step1: by formula ingredient；
Step2: all raw materials are admixed together, it stirs evenly, obtains leavening；
Step3: leavening is fitted into packaging bag；
Step4: before packaging bag enclosing, the inflated with nitrogen into packaging bag；
Step5: sealing.
Preparation method above-mentioned, which is characterized in that in Step1, what aforementioned streptococcus thermophilus bacterium powder was selected is initial live
Bacterium number is not less than the bacterium powder of 250,000,000,000 CFU/g, and what aforementioned lactobacillus bulgaricus bacterium powder was selected is initial viable count not less than 80
The bacterium powder of hundred million CFU/g.
Preparation method above-mentioned, which is characterized in that in Step1, before ingredient first to maltodextrin, phytic acid and calcium chloride into
Row pretreatment, in which:
Maltodextrin: 105 DEG C of drying make moisture content lower than 0.5%；
Phytic acid and calcium chloride: crossing dusting cover, and the granularity of the two is made to be respectively less than 60 mesh.
Preparation method above-mentioned, which is characterized in that in Step2, mix all raw materials using three-dimensional material mixer.
Preparation method above-mentioned, which is characterized in that in Step2, set aforementioned three-dimensional blender unit frequency as 30Hz/min,
Mixing time 30min.
Preparation method above-mentioned, which is characterized in that in Step3, leavening is put into packing machine, opens packaging
Machine sets 140 DEG C ± 3 DEG C of horizontal sealing, and 140 DEG C ± 3 DEG C of vertical closure, 55 packets of packaging speed/min start to pack.
Preparation method above-mentioned, which is characterized in that in Step4, nitrogen flow is set as 10L/min, oxygen residual quantity
Control is 0.1%.
Preparation method above-mentioned, which is characterized in that in Step1 into Step5, environmental requirement is as follows: 18-25 DEG C of temperature,
Humidity 35-45%.
The invention has the beneficial effects that:
1, the present invention utilizes the characteristic of microorganism itself, adds relevant characteristic material, the direct yoghourt being prepared
Leavening can under normal temperature conditions long term storage, the shelf-life of preservation under room temperature can control at 18 months or more；
2, the method provided by the invention for preparing the direct putting type ferment agent for sour milk, it is easy to operate, it is easy to implement and control, surely
It is qualitative good.
Specific embodiment
Below in conjunction with detailed description of the invention by specific embodiments.
One, the formula of direct putting type ferment agent for sour milk provided by the invention
Direct putting type ferment agent for sour milk provided by the invention is formulated by following raw material: maltodextrin, streptococcus thermophilus bacterium
Powder, lactobacillus bulgaricus bacterium powder, phytic acid and calcium chloride.
The principal element for influencing direct putting type ferment agent for sour milk vigor has: temperature, water activity and oxidation reaction.Reduce temperature and
Water activity, it is possible to reduce the metabolism of microorganism can also reduce the hydrogen peroxide generated in microbial metabolism at the same time
(oxidant).
In formula of the invention:
(1) maltodextrin and calcium chloride: in the initial stage, the two plays desiccation jointly, by the moisture content control of leavening
System is below 1%；In follow-up phase, calcium chloride is persistently dried leavening, prevents the moisture content of desiccant from increasing, makes to ferment
Agent is chronically under low water activity environment, in this way, can not only reduce the metabolism of microorganism, but also can reduce microbial metabolism
The hydrogen peroxide generated in the process, so that the vigor of leavening, which reduces speed, becomes slower, extended shelf-life；
(2) phytic acid: using mainly as reducing agent, the hydrogen peroxide generated in microbial metabolism is absorbed, to prolong
The shelf-life of long leavening, phytic acid is also the promotor of ferment-fermented Yoghourt at the same time.
Using maltodextrin, streptococcus thermophilus bacterium powder, lactobacillus bulgaricus bacterium powder, phytic acid and calcium chloride as factor, with him
Different amounts be level, by orthogonal test, we have finally determined the formula of direct putting type ferment agent for sour milk of the invention
As follows (by percentage to the quality):
Wherein, the optimum formula of the direct putting type ferment agent for sour milk is following (by percentage to the quality):
Two, the preparation method of direct putting type ferment agent for sour milk provided by the invention
The preparation method of direct putting type ferment agent for sour milk provided by the invention, specifically includes the following steps:
Step1: by formula ingredient
Ingredient requirement:
(1) streptococcus thermophilus bacterium powder: initial viable count is not less than 250,000,000,000 CFU/g.
(2) lactobacillus bulgaricus bacterium powder: initial viable count is not less than 8,000,000,000 CFU/g.
(3) maltodextrin: 105 DEG C of drying make moisture content lower than 0.5%.
(4) phytic acid: dusting cover is crossed, makes granularity less than 60 mesh.
(5) calcium chloride: dusting cover is crossed, makes granularity less than 60 mesh.
By formula, each raw material is subjected to precise with platform balance, it is spare.
Environmental requirement: 18-25 DEG C of temperature, humidity 35-45%.
Step2: mixing
All load weighted raw materials are all put into three-dimensional material mixer, three-dimensional blender unit frequency 30Hz/min is set,
Mixing time 30min makes material stirring uniformly to get to leavening.
Environmental requirement: 18-25 DEG C of temperature, humidity 35-45%.
Step3: pack
Leavening is fitted into packaging bag, specific:
Leavening is put into packing machine, unlatching packing machine, 140 DEG C ± 3 DEG C of horizontal sealing of setting, 140 DEG C ± 3 DEG C of vertical closure,
55 packets of packaging speed/min start to pack.
Environmental requirement: 18-25 DEG C of temperature, humidity 35-45%.
Step4: nitrogen charging
Before packaging bag enclosing, the inflated with nitrogen into packaging bag, nitrogen flow 10L/min makes the control of oxygen residual quantity exist
0.1%.
Environmental requirement: 18-25 DEG C of temperature, humidity 35-45%.
The nitrogen charging in packaging, is in leavening under conditions of micro- oxygen, so as to reduce microbial metabolism rate, reduce
Oxidation reaction.
Step5: sealing
After nitrogen charging, packaging bag is sealed using packing machine.
During sealing, it is to be ensured that: sealing formation corrugationless, sealing is tight, no gas leak phenomenon.
Environmental requirement: 18-25 DEG C of temperature, humidity 35-45%.
Ingredient-mixing-pack-nitrogen charging-sealing, whole process are completed in 100,000 grades of cleaning shops.
Through examining qualified leavening, can be put in storage.
Three, the shelf-life of direct putting type ferment agent for sour milk provided by the invention under normal temperature conditions
Direct putting type ferment agent for sour milk provided by the invention is put in preservation under normal temperature condition by us, then determines it in acid
6 hours fermentative activities, measurement result are as follows in milk machine:
| Whether curdled milk | pH | Acidity T0 | |
| 1st day | Curdled milk | 4.30 | 80 |
| 12nd month | Curdled milk | 4.37 | 73 |
| 14th month | Curdled milk | 4.37 | 69 |
| 16th month | Curdled milk | 4.58 | 65 |
| 18th month | Curdled milk | 4.65 | 64 |
As seen from the above table, direct putting type ferment agent for sour milk provided by the invention can long term storage under normal temperature conditions, guarantee the quality
Phase is 18 months.
In formula provided by the invention, maltodextrin and calcium chloride can control leavening in the moisture of initial stage
1% hereinafter, calcium chloride can persistently be dried leavening in follow-up phase, microbial metabolism is can be absorbed in phytic acid
The hydrogen peroxide of middle generation.When packaging, nitrogen charging is in leavening under conditions of micro- oxygen.These factors make provided by the invention
Direct putting type ferment agent for sour milk can under normal temperature conditions long term storage, shelf-life be 18 months, and also reduce transport
It is required that commonly transport lorry can transport, without refrigeration or freezing.
It should be noted that the above embodiments do not limit the invention in any form, it is all to use equivalent replacement or equivalent change
The mode changed technical solution obtained, falls within the scope of protection of the present invention.
Claims (10)
1. one kind can long term storage under normal temperature conditions direct putting type ferment agent for sour milk, which is characterized in that by percentage to the quality,
The formula of the direct putting type ferment agent for sour milk is as follows:
2. one kind according to claim 1 can long term storage under normal temperature conditions direct putting type ferment agent for sour milk, feature
It is, by percentage to the quality, the formula of the direct putting type ferment agent for sour milk is as follows:
3. one kind described in claim 1 can the direct putting type ferment agent for sour milk of long term storage under normal temperature conditions preparation method,
It is characterized in that, the preparation method the following steps are included:
Step1: by formula ingredient；
Step2: all raw materials are admixed together, it stirs evenly, obtains leavening；
Step3: leavening is fitted into packaging bag；
Step4: before packaging bag enclosing, the inflated with nitrogen into packaging bag；
Step5: sealing.
4. preparation method according to claim 3, which is characterized in that in Step1, the streptococcus thermophilus bacterium powder is selected
Be bacterium powder that initial viable count is not less than 250,000,000,000 CFU/g, what the lactobacillus bulgaricus bacterium powder was selected is initial viable bacteria
Number is not less than the bacterium powder of 8,000,000,000 CFU/g.
5. preparation method according to claim 3, which is characterized in that in Step1, first to maltodextrin, plant before ingredient
Acid and calcium chloride are pre-processed, in which:
Maltodextrin: 105 DEG C of drying make moisture content lower than 0.5%；
Phytic acid and calcium chloride: crossing dusting cover, and the granularity of the two is made to be respectively less than 60 mesh.
6. preparation method according to claim 3, which is characterized in that in Step2, mix all raw materials using three
Tie up batch mixer.
7. preparation method according to claim 6, which is characterized in that in Step2, set the three-dimensional blender unit frequency
For 30Hz/min, mixing time 30min.
8. preparation method according to claim 3, which is characterized in that in Step3, leavening is put into packing machine
In, packing machine is opened, sets 140 DEG C ± 3 DEG C of horizontal sealing, 140 DEG C ± 3 DEG C of vertical closure, 55 packets of packaging speed/min start to pack.
9. preparation method according to claim 3, which is characterized in that in Step4, nitrogen flow is set as 10L/min,
Oxygen residual quantity is controlled 0.1%.
10. preparation method according to claim 3, which is characterized in that in Step1 into Step5, environmental requirement is as follows:
18-25 DEG C of temperature, humidity 35-45%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811040026.3A CN109287748A (en) | 2018-09-06 | 2018-09-06 | It is a kind of can long term storage under normal temperature conditions direct putting type ferment agent for sour milk and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811040026.3A CN109287748A (en) | 2018-09-06 | 2018-09-06 | It is a kind of can long term storage under normal temperature conditions direct putting type ferment agent for sour milk and preparation method thereof |
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| CN109287748A true CN109287748A (en) | 2019-02-01 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915042A (en) * | 2006-09-08 | 2007-02-21 | 肖雯娟 | Method for producing zymophyte agent in direct input type for yoghourt |
| CN101502287A (en) * | 2009-02-18 | 2009-08-12 | 上海谱莱生物技术有限公司 | Method for preparing direct throwing type yoghourt leaven |
| CN102172253A (en) * | 2011-01-20 | 2011-09-07 | 天津商业大学 | Method for preparing direct-vat-set(DVS) starter of lactic acid bacteria at normal temperature |
| CN103168849A (en) * | 2013-03-25 | 2013-06-26 | 河北一然生物科技有限公司 | Direct vat set yogurt starter |
| US20130236600A1 (en) * | 2012-03-07 | 2013-09-12 | Daflorn Ltd., Bulgaria | Probiotics for dietary dairy product |
| CN105341149A (en) * | 2015-09-29 | 2016-02-24 | 陈咏梅 | Yoghourt fermenting agent and preparation method thereof |
-
2018
- 2018-09-06 CN CN201811040026.3A patent/CN109287748A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915042A (en) * | 2006-09-08 | 2007-02-21 | 肖雯娟 | Method for producing zymophyte agent in direct input type for yoghourt |
| CN101502287A (en) * | 2009-02-18 | 2009-08-12 | 上海谱莱生物技术有限公司 | Method for preparing direct throwing type yoghourt leaven |
| CN102172253A (en) * | 2011-01-20 | 2011-09-07 | 天津商业大学 | Method for preparing direct-vat-set(DVS) starter of lactic acid bacteria at normal temperature |
| US20130236600A1 (en) * | 2012-03-07 | 2013-09-12 | Daflorn Ltd., Bulgaria | Probiotics for dietary dairy product |
| CN103168849A (en) * | 2013-03-25 | 2013-06-26 | 河北一然生物科技有限公司 | Direct vat set yogurt starter |
| CN105341149A (en) * | 2015-09-29 | 2016-02-24 | 陈咏梅 | Yoghourt fermenting agent and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 杨洋等: "国内直投式乳酸菌发酵剂研究进展", 《中国奶牛》 * |
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Application publication date: 20190201 |