CN109287749A - A kind of double egg-albumen fermentation cream and preparation method thereof rich in active plant lactobacillus - Google Patents
A kind of double egg-albumen fermentation cream and preparation method thereof rich in active plant lactobacillus Download PDFInfo
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- CN109287749A CN109287749A CN201811075082.0A CN201811075082A CN109287749A CN 109287749 A CN109287749 A CN 109287749A CN 201811075082 A CN201811075082 A CN 201811075082A CN 109287749 A CN109287749 A CN 109287749A
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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
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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Abstract
The invention discloses a kind of double egg-albumen fermentation cream and preparation method thereof rich in active plant lactobacillus, belongs to fermentation engineering field.Method of the invention is to be inoculated in lactobacillus plantarum to be added to proliferation factor, the inorganic salts for being used to that lactobacillus plantarum to be promoted to be proliferated and be used to protect to ferment in the active protectant double protein base-material of bacterium, obtains acidified milk；Proliferation and fermentation of the lactobacillus plantarum in double protein base-material can be successfully realized using method of the invention, and are substantially shorter fermentation time of the lactobacillus plantarum in double protein base-material；The acidified milk acidity being prepared using method of the invention is not less than 70 ° of T, and viable count can be stablized 1 × 109Cfu/mL or more；The protective agent for being conducive to lactobacillus plantarum activity and keeping but not utilized by bacterial strain is added in earlier fermentation by the present invention, not only avoids and adds microbiological contamination risk that may be present after fermentation, and 0~10 DEG C of storage 21d, lactobacillus plantarum viable count is stablized 1.0 × 108Cfu/mL or more.
Description
Technical field
The present invention relates to a kind of double egg-albumen fermentation cream and preparation method thereof rich in active plant lactobacillus, belongs to fermentation work
Journey technical field.
Background technique
Yoghourt relies on its unique mouthfeel very popular with flavor, has found a good market as a kind of milk product
For many years.According to the type of fermentation raw material, Yoghourt can be roughly divided into fermenting plant protein cream, cow's milk protein acidified milk and cow's milk egg
White double egg-albumen fermentation cream these types in conjunction with vegetable protein.
Wherein, double egg-albumen fermentation cream is with raw milk (or reconstituted milk), white granulated sugar and vegetable protein (soybean, wheat germ etc.
Corn gluten protein) it is used as primary raw material through obtained by lactobacillus-fermented.The double egg-albumen fermentation cream of this combination soybean protein is used
Soybean protein contain 8 kinds of essential amino acids of needed by human body, biological value is approximate with the protein of meat, egg and milk, easily
It is absorbed by the body；And soybean protein and milk protein are combined together fermentation, the nutritive effect of soybean can be played and broken
Anti-nutritional factors in bad soybean makes soy proteinaceous digestibility be improved significantly, and beany flavor is removed, therefore, so that double
Protein fermentation cream has protein content height, rich in advantages such as vitamin and minerals.
Currently, existing double egg-albumen fermentation cream is carried out by bacterium such as streptococcus thermophilus and lactobacillus bulgaricus
What fermentation obtained, however, the bacterium such as streptococcus thermophilus and lactobacillus bulgaricus are acidified milk leavening, do not have prebiotic spy
Property, and ferment local-flavor product is single, so that the double egg-albumen fermentation cream shortage being prepared is probiotic, flavor homogeneity is serious.
In recent years, the probiotics that lactobacillus plantarum is important as one kind, due to its own probiotic properties and biology
Characteristic is learned, the nutritive value of fermented food can not only be increased, moreover it is possible to improve taste and flavor, meanwhile, it is during the fermentation
Antibacterial material can also be generated, the preservation time of fermented food is extended, therefore, more and more extensive answer has been obtained in fermented product
With.
We can attempt to replace the bacterium fermenting and producing egg-pair such as streptococcus thermophilus and lactobacillus bulgaricus with lactobacillus plantarum
White hair kefir milk is to solve the problems, such as that existing double egg-albumen fermentation cream lacks probiotic properties and flavor homogeneity is serious.
But since lactobacillus plantarum lacks protease gene, and growing multiplication needs phosphate to constitute cell bimolecular
Layer and microelement activate growth metabolism related enzyme systems, and the macro-molecular protein that can not be efficiently used in cow's milk carries out growth increasing
It grows, so that this trial fails always.
Although milk beverage has used lactobacillus plantarum to carry out fermentation milk fermentation to " smooth excellent " of bright company, but it is mainly gone back
It is to be fermented by mixing lactobacillus plantarum with bacterium such as lactobacillus bulgaricus, in the double egg-albumen fermentation cream being prepared
Lactobacillus plantarum viable bacteria concentration is very low, and fermentation time is very long；The patent of Publication No. CN102715325A passes through double
Yeast powder is added in protein fermentation system as proliferation factor, has achieved the purpose that be proliferated lactobacillus plantarum, but it is sent out
The ferment time is still longer, and its yeast powder for using can the flavor to dairy products can produce bigger effect.
Therefore, how to find it is a kind of new not only can be shortened fermentation period, but also plant cream bar in double egg-albumen fermentation cream can be improved
The method of bacterium viable bacteria concentration still needs to further study.
Summary of the invention
To solve the above problems, the preparation of the present invention provides a kind of double egg-albumen fermentation cream rich in active plant lactobacillus
Method.The method is that lactobacillus plantarum is inoculated in the inorganic salts for being added to proliferation factor, being used to that lactobacillus plantarum to be promoted to be proliferated
And ferment for protecting in the active protectant double protein base-material of bacterium, obtain acidified milk；It can be succeeded using the method
It realizes proliferation and fermentation of the lactobacillus plantarum in double protein base-material, and is substantially shorter lactobacillus plantarum in double protein base-material
In fermentation time；The acidified milk acidity being prepared using the method not less than 70 ° of T, and viable count can stablize 1.0 ×
109Cfu/mL or more；The protection for being conducive to lactobacillus plantarum activity and keeping but not utilized by bacterial strain is added in earlier fermentation for the method
Agent not only avoids and adds microbiological contamination risk that may be present after fermentation, 0~10 DEG C of storage 21d, lactobacillus plantarum viable count
Stablize 1.0 × 108Cfu/mL or more.
Technical scheme is as follows:
The preparation method of the present invention provides a kind of double egg-albumen fermentation cream rich in active plant lactobacillus, the method are
Lactobacillus plantarum is inoculated in and is added to proliferation factor, the inorganic salts for being used to that lactobacillus plantarum to be promoted to be proliferated and is used to protect bacterium
It ferments in active protectant double protein base-material, obtains acidified milk；The double protein base-material include skimmed milk powder and
Soybean protein isolate；The proliferation factor includes soy peptone, soybean peptide, caseic hydrolysate and hydrolyzed whey protein
One of product or more than one；The inorganic salts include dipotassium hydrogen phosphate, manganese sulfate, manganese citrate, manganese gluconate with
And one of magnesium sulfate or more than one；The protective agent includes pectin, starch, maltodextrin, resistant dextrin, oligomeric wood
One of sugar, dietary fiber, lactalbumin and collagen or more than one.
The caseic hydrolysate refers to using skim milk as raw material, by separation casein, hydrolysis, spray drying etc.
A kind of water-soluble casein peptone rich in active peptide that program obtains.
The lactalbumin hydrolysate refers to using skim milk as raw material, by sepg whey albumen, hydrolysis, spraying dry
A kind of water-soluble lactalbumin peptone rich in active peptide that the programs such as dry obtain.
In one embodiment of the invention, the mass ratio of the skimmed milk powder and soybean protein isolate be 1:0.2~
3。
In one embodiment of the invention, the skimmed milk powder is the skimmed milk powder that protein content is greater than 32%.
In one embodiment of the invention, the soybean protein isolate of low temperature desolventizing Soybean Meal of raw material by being made
Soybean protein isolate.
In one embodiment of the invention, additive amount of the proliferation factor in double protein base-material accounts for double protein base
Expect the 0.2~2% of gross mass.
In one embodiment of the invention, the soy peptone, soybean peptide, caseic hydrolysate and whey
Protein hydrolysate is that de- bitter treated that soy peptone, soybean peptide, caseic hydrolysate and hydrolyzed whey protein produce
Object.
In one embodiment of the invention, the soy peptone, soybean peptide, caseic hydrolysate and whey
Protein hydrolysate is soy peptone, the soybean that active peptide content of the molecular weight lower than 2000Da is more than 30% after hydrolysis
Peptide, caseic hydrolysate and lactalbumin hydrolysate.
In one embodiment of the invention, additive amount of the inorganic salts in double protein base-material accounts for double protein base-material
The 0~0.5% of gross mass.
In one embodiment of the invention, additive amount of the protective agent in double protein base-material accounts for double protein base-material
The 1~5% of gross mass.
In one embodiment of the invention, the preparation method of the double protein base-material is first by skimmed milk powder, soybean
Protein isolate, proliferation factor, inorganic salts, protective agent and water are mixed according to certain mass ratio, under the conditions of 40 DEG C into
Row dissolution obtains the mixed emulsion that milk solid content is not less than 12wt%, then the good mixed emulsion of mixed dissolution is carried out
Matter, sterilization, cooling.
In one embodiment of the invention, the condition of the homogeneous be 3000~5000r/min of speed, the time 3~
5min。
In one embodiment of the invention, the condition of the sterilization is 90~95 DEG C of temperature, 10~30min of time.
In one embodiment of the invention, described to be cooled to be cooled to not higher than 45 DEG C.
In one embodiment of the invention, the lactobacillus plantarum includes lactobacillus plantarum CGMCC No.6077, plants
Object lactobacillus CGMCC No.5494, lactobacillus plantarum CGMCC No.9664, lactobacillus plantarum CGMCC No.4286, plant cream
Bacillus CCTCCM 206032, lactobacillus plantarum CGMCC No.5495, lactobacillus plantarum CGMCC No.9551, lactobacillus plantarum
CGMCC No.8246, lactobacillus plantarum CCTCC No.M206033, lactobacillus plantarum CGMCC No.8242 or lactobacillus plantarum
CGMCC No.8243。
In one embodiment of the invention, inoculum concentration of the lactobacillus plantarum in double protein base-material is 1 × 106
~5 × 107cfu/mL。
In one embodiment of the invention, the time of the fermentation is 8~10h, temperature is 35~37 DEG C.
In one embodiment of the invention, the acidity of the acidified milk is not less than 70 ° of T.
In one embodiment of the invention, the lactobacillus plantarum viable count in the acidified milk not less than 1 ×
109cfu/mL。
In one embodiment of the invention, the acidified milk need to be refrigerated in 0~10 DEG C.
The present invention provides apply a kind of above-mentioned preparation method system of the double egg-albumen fermentation cream rich in active plant lactobacillus
Standby obtained acidified milk.
The present invention provides a kind of above-mentioned preparation methods of the double egg-albumen fermentation cream rich in active plant lactobacillus to prepare
Application in terms of acidified milk.
The utility model has the advantages that
(1) present invention in double protein base-material by adding proliferation factor and for promoting the inorganic of lactobacillus plantarum proliferation
Salt is successfully realized proliferation and fermentation of the lactobacillus plantarum in double protein base-material；
(2) present invention is not only avoided by adding the activity protecting agent not utilized by bacterial strain in the base-material before fermentation
Microbiological contamination risk that may be present is added after fermentation, and greatly improves work of the thallus in double egg-albumen fermentation cream system
Property keep, by acidified milk of the invention in 0~10 DEG C of storage 21d, lactobacillus plantarum viable count is still stable 1.0 × 108cfu/
ML or more；
(3) method of the invention substantially reduces fermentation time of the lactobacillus plantarum in double protein base-material, and fermentation 8~
10h can reach acidity and viable count requirement, and (acidified milk acidity is not less than 70 ° of T, viable count not less than 1 × 109Cfu/mL with
On), realize Rapid Fermentation.
Specific embodiment
Below with reference to embodiment, the present invention will be further elaborated.
Lactobacillus plantarum as used in the following examples is all from Southern Yangtze University's food biotechnology center.
Detection method involved in following embodiments is as follows:
The detection method of viable count: national standard " GB 4789.35-2016 national food safety standard Food Microbiology is used
Detect lactic acid bacteria detection ".
Acidity detection method: national standard GB 431334-2010 is used.
Embodiment 1:
Specific step is as follows:
(1) preparation of raw milk
Accurately weigh 24.00g skimmed milk powder, 4.00g soybean protein, 2.00g soy peptone, 0.0002g manganese sulfate,
0.8g pectin (skimmed milk powder 12%, soybean protein 2%, soy peptone 1%, manganese sulfate 0.001g/L, pectin 0.4%), to
Wherein be added and 200mL water and dissolved under the conditions of 40 DEG C, it is to be dissolved completely after again with homogenizer 4000r/min condition
The good mixing cream of homogeneous is placed in retort by lower homogeneous 3min, 95 DEG C of sterilization 15min, be cooled to after the completion 45 DEG C or less it is standby
With.
(2) it is inoculated with, ferments
0.02g lactobacillus plantarum CGMCC No.6077 freeze-dried powder (inoculum concentration 0.1g/L) is accurately weighed, in aseptic condition
The sterile milk for connecting kind is placed in 37 DEG C of constant incubator and ferments into sterile milk by lower addition.
(3) it is measured by sampling
10mL is sampled from acidified milk for count plate and acidity assaying respectively at fermentation 8h, 10h, 12h, 14h, 16h
(testing result is shown in Table 1).
(4) it refrigerates
The acidified milk that fermentation is completed is placed in 4 DEG C of refrigerator and is refrigerated.
(5) viable bacteria in the shelf-life is stablized
Within the shelf-life of 21d, every 7d carries out count plate to the acidified milk sampling of refrigeration (testing result is shown in Table 2).
1 lactobacillus plantarum CGMCC No.6077 of table fermentation double protein viable count and acidity variation
According to table 1, ferment 10h when, the lactobacillus plantarum CGMCC No.6077 viable count in the egg-pair Virgin's milk that ferments reaches
1.7×109When cfu/mL, fermentation 12h, the viable count in acidified milk reaches 2.1 × 109cfu/mL；When fermentation 8h, acidity reaches
When 66.84 ° of T, 10h, acidity reaches 84.84 ° of T, reaches the acidity requirements of Yoghourt.
According to table 2, in the 21d shelf-life, the lactobacillus plantarum CGMCC No.6077 viable count in double egg-albumen fermentation cream is kept
1.0 × 108Cfu/mL or more.
Embodiment 2:
Specific step is as follows:
(1) preparation of raw milk
Accurately weigh 24.00g skimmed milk powder, 4.00g soybean protein, 1.00g caseic hydrolysate, 0.0002g sulfuric acid
Manganese, 0.001g magnesium sulfate, 4.00g soluble starch (skimmed milk powder 12%, soybean protein 2%, caseic hydrolysate 0.5%,
Manganese sulfate 0.001g/L, magnesium sulfate 0.05g/L, soluble starch 2%), thereto be added 200mL water and under the conditions of 40 DEG C into
Row dissolution, it is to be dissolved completely after again use homogenizer homogeneous 3min under conditions of 3000r/min, the good mixing cream of homogeneous is placed in
In retort, 95 DEG C of sterilization 15min, be cooled to after the completion 45 DEG C or less it is spare.
(2) it is inoculated with, ferments
0.02g lactobacillus plantarum CGMCC No.5494 freeze-dried powder (inoculum concentration 0.1g/L) is accurately weighed, in aseptic condition
Lower addition is inoculated with into sterile milk, and the sterile milk for connecting kind is placed in 37 DEG C of constant incubator and is fermented.
(3) it is measured by sampling
10mL is sampled from acidified milk for count plate and acidity assaying respectively at fermentation 8h, 10h, 12h, 14h, 16h
(testing result is shown in Table 3).
(4) it refrigerates
The acidified milk that fermentation is completed is placed in 4 DEG C of refrigerator and is refrigerated.
(5) viable bacteria in the shelf-life is stablized
Within the shelf-life of 21d, every 7d carries out count plate to the acidified milk sampling of refrigeration (testing result is shown in Table 2).
The viable count of 3 lactobacillus plantarum CGMCC No.5494 of table fermentation egg-pair Virgin's milk and acidity variation
According to table 3, ferment 10h when, the viable count of the lactobacillus plantarum CGMCC No.5494 in double egg-albumen fermentation cream reaches
2.1×109When cfu/mL, fermentation 12h, the viable count of lactobacillus plantarum reaches 2.7 × 10 in acidified milk9cfu/mL；Ferment 10h
When, acidity reaches 84.52 ° of T, reaches the acidity requirements of Yoghourt.
According to table 2, in the 21d shelf-life, the lactobacillus plantarum CGMCC No.5494 viable count in double egg-albumen fermentation cream is kept
1.0 × 108Cfu/mL or more.
Embodiment 3
Specific step is as follows:
(1) preparation of raw milk
Accurately weigh 24.00g skimmed milk powder, 4.00g soybean protein, 2.00g hydrolyzing lactoalbumin, 0.0010g citric acid
(skimmed milk powder 12%, soybean protein 2%, hydrolyzing lactoalbumin 1%, manganese citrate 0.005g/L are oligomeric for manganese, 6g xylo-oligosaccharide
Xylose 3%), be added 200mL water and dissolved under the conditions of 40 DEG C thereto, it is to be dissolved completely after existed again with homogenizer
The good mixing cream of homogeneous is placed in retort by homogeneous 3min under conditions of 3000r/min, 95 DEG C of sterilization 15min, cold after the completion
But spare to 45 DEG C or less.
(2) it is inoculated with, ferments
It activates lactobacillus plantarum CCTCCM 206032 twice, seed liquor is centrifuged removal supernatant fermentation liquid, bacterium mud is with sterile
Physiological saline accesses the egg-pair Virgin's milk of above-mentioned sterilizing, initial inoculum 3 × 10 after redissolving7Cfu/mL or so will connect going out for kind
Bacterium cream, which is placed in 37 DEG C of constant incubator, to ferment.
(3) it is measured by sampling
10mL is sampled from acidified milk for count plate and acidity assaying respectively at fermentation 8h, 10h, 12h, 14h, 16h
(testing result is shown in Table 4).
(4) it refrigerates
The acidified milk that fermentation is completed is placed in 4 DEG C of refrigerator and is refrigerated.
(5) viable bacteria in the shelf-life is stablized
Within the shelf-life of 21d, every 7d carries out count plate to the acidified milk sampling of refrigeration (testing result is shown in Table 2).
The viable count of 4 lactobacillus plantarum CCTCCM 206032 of table fermentation egg-pair Virgin's milk and acidity variation
According to table 4, ferment 10h when, the viable count of the lactobacillus plantarum CCTCCM 206032 in double egg-albumen fermentation cream reaches
1.1×109When cfu/mL, fermentation 12h, the viable count of lactobacillus plantarum reaches 1.3 × 10 in acidified milk9cfu/mL；Ferment 10h
When, acidity reaches 77.32 ° of T, reaches the acidity requirements of Yoghourt.
According to table 2, in the 21d shelf-life, 206032 viable count of lactobacillus plantarum CCTCCM in double egg-albumen fermentation cream is kept
1.0 × 108Cfu/mL or more.
Embodiment 4
(1) preparation of raw milk
20.00g skimmed milk powder is accurately weighed, 8.00g soy meal, 2.00g Debittered soybean peptide, 0.0002g manganese sulfate, 8g can
(skimmed milk powder 10%, soy meal 4%, Debittered soybean peptide 1%, manganese sulfate 0.001g/L, soluble dietary are fine for soluble dietary fiber
4%) dimension, is added 200mL water and is dissolved under the conditions of 40 DEG C thereto, it is to be dissolved completely after again with homogenizer in 4000r/
The good mixing cream of homogeneous is placed in retort by homogeneous 3min under conditions of min, and 95 DEG C of sterilization 15min are cooled to 45 after the completion
DEG C or less it is spare.
(2) it is inoculated with, ferments
It activates lactobacillus plantarum CGMCC No.4286 twice, seed liquor is centrifuged removal supernatant fermentation liquid, bacterium mud is with sterile
Physiological saline accesses the egg-pair Virgin's milk of above-mentioned sterilizing, initial inoculum 3 × 10 after redissolving7Cfu/mL or so will connect going out for kind
Bacterium cream, which is placed in 37 DEG C of constant incubator, to ferment.
(3) it is measured by sampling
10mL is sampled from acidified milk for count plate and acidity assaying respectively at fermentation 8h, 10h, 12h, 14h, 16h
(testing result is shown in Table 5).
(4) it refrigerates
The acidified milk that fermentation is completed is placed in 4 DEG C of refrigerator and is refrigerated.
(5) viable bacteria in the shelf-life is stablized
Within the shelf-life of 21d, every 7d carries out count plate to the acidified milk sampling of refrigeration (testing result is shown in Table 2).
The viable count of 5 lactobacillus plantarum CGMCC No.4286 of table fermentation egg-pair Virgin's milk and acidity variation
According to table 5, ferment 10h when, if the viable count of the plant bacillus CGMCC No.4286 in double egg-albumen fermentation cream reaches
To 1.0 × 109When cfu/mL, fermentation 12h, the viable count of lactobacillus plantarum reaches 1.3 × 10 in acidified milk9cfu/mL；Fermentation
When 10h, acidity reaches 75.96 ° of T, reaches the acidity requirements of Yoghourt.
According to table 2, in the 21d shelf-life, the lactobacillus plantarum CGMCC No.4286 viable count in double egg-albumen fermentation cream is kept
1.0 × 108Cfu/mL or more.
Embodiment 5
Specific step is as follows:
(1) preparation of raw milk
Accurately weigh 24.00g skimmed milk powder, 4.00g soybean protein, 0.50g soy peptone, 0.50g casein hydrolysis
Product, 0.0004g manganese sulfate, 2g collagen, 4g resistant dextrin (skimmed milk powder 12%, soybean protein 2%, soy peptone
0.5%, caseic hydrolysate 0.5%, manganese sulfate 0.002g/L, collagen 1%, resistant dextrin 2%), it is added thereto
200mL water is simultaneously dissolved under the conditions of 40 DEG C, it is to be dissolved completely after again use homogenizer homogeneous under conditions of 4000r/min
The good mixing cream of homogeneous is placed in retort by 3min, 95 DEG C of sterilization 15min, be cooled to after the completion 45 DEG C or less it is spare.
(2) it is inoculated with, ferments
0.02g lactobacillus plantarum CGMCC No.5495 freeze-dried powder (inoculum concentration 0.1g/L) is accurately weighed, in aseptic condition
Lower addition is inoculated with into sterile milk, and the sterile milk for connecting kind is placed in 37 DEG C of constant incubator and is fermented.
(3) it is measured by sampling
10mL is sampled from acidified milk for count plate and acidity assaying respectively at fermentation 8h, 10h, 12h, 14h, 16h
(testing result is shown in Table 6).
(4) it refrigerates
The acidified milk that fermentation is completed is placed in 4 DEG C of refrigerator and is refrigerated.
(5) viable bacteria in the shelf-life is stablized
Within the shelf-life of 21d, every 7d carries out count plate to the acidified milk sampling of refrigeration (testing result is shown in Table 2).
The viable count of 6 lactobacillus plantarum CGMCC No.5495 of table fermentation egg-pair Virgin's milk and acidity variation
According to table 8, ferment 10h when, the viable count of the lactobacillus plantarum CGMCC No.5495 in double egg-albumen fermentation cream reaches
1.2×109When cfu/mL, fermentation 12h, the viable count of lactobacillus plantarum reaches 1.3 × 10 in acidified milk9cfu/mL；Ferment 10h
When, acidity reaches 80.38 ° of T, reaches the acidity requirements of Yoghourt.
According to table 2, in the 21d shelf-life, the lactobacillus plantarum CGMCC No.5495 viable count in double egg-albumen fermentation cream is kept
1.0 × 108Cfu/mL or more.
Embodiment 6
Specific step is as follows:
(1) preparation of raw milk
Accurately weigh 20.00g skimmed milk powder, 4.00g soybean protein, 1.00g soy peptone, the hydrolysis production of 0.50g whey
Object, 0.0004g manganese citrate, 0.001g magnesium sulfate, 2g lactalbumin, 4g soluble starch (skimmed milk powder 10%, soybean protein
2%, soy peptone 1%, whey proteolysate 0.5%, manganese sulfate 0.002g/L, magnesium sulfate 0.05g/L, lactalbumin 1%,
Soluble starch 2%), be added 200mL water and dissolved under the conditions of 40 DEG C thereto, it is to be dissolved completely after use homogenizer again
The good mixing cream of homogeneous is placed in retort by homogeneous 3min under conditions of 4000r/min, 95 DEG C of sterilization 15min, after the completion
Be cooled to 45 DEG C or less it is spare.
(2) it is inoculated with, ferments
0.02g lactobacillus plantarum CGMCC No.8242 freeze-dried powder (inoculum concentration 0.1g/L) is accurately weighed, in aseptic condition
Lower addition is inoculated with into sterile milk, and the sterile milk for connecting kind is placed in 37 DEG C of constant incubator and is fermented.
(3) it is measured by sampling
10mL is sampled from acidified milk for count plate and acidity assaying respectively at fermentation 8h, 10h, 12h, 14h, 16h
(testing result is shown in Table 7).
(4) it refrigerates
The acidified milk that fermentation is completed is placed in 4 DEG C of refrigerator and is refrigerated.
(5) viable bacteria in the shelf-life is stablized
Within the shelf-life of 21d, every 7d carries out count plate to the acidified milk sampling of refrigeration (testing result is shown in Table 2).
The viable count of 7 lactobacillus plantarum CGMCC No.8242 of table fermentation egg-pair Virgin's milk and acidity variation
According to table 7, ferment 10h when, the viable count of the lactobacillus plantarum CGMCC No.8242 in double egg-albumen fermentation cream reaches
2.6×109When cfu/mL, fermentation 12h, the viable count of lactobacillus plantarum reaches 3.2 × 10 in acidified milk9cfu/mL；Ferment 8h
When, acidity reaches 76.98 ° of T, reaches the acidity requirements of Yoghourt.
According to table 2, in the 21d shelf-life, the lactobacillus plantarum CGMCC No.8242 viable count in double egg-albumen fermentation cream is kept
2.0 × 108Cfu/mL or more.
Comparative example 1:
Do not add proliferation factor, inorganic salts and protective agent on the basis of embodiment 1, the specific steps are as follows:
(1) preparation of raw milk
Accurately weigh 24.00g skimmed milk powder, 4.00g soybean protein (skimmed milk powder 12%, soybean protein 2%), Xiang Qi
Middle addition 200mL water is simultaneously dissolved under the conditions of 40 DEG C, it is to be dissolved completely after again with homogenizer under conditions of 4000r/min
The good mixing cream of homogeneous is placed in retort by homogeneous 3min, 95 DEG C of sterilization 15min, be cooled to after the completion 45 DEG C or less it is spare.
(2) it is inoculated with, ferments
0.02g lactobacillus plantarum CGMCC No.6077 freeze-dried powder (inoculum concentration 0.1g/L) is accurately weighed, in aseptic condition
The sterile milk for connecting kind is placed in 37 DEG C of constant incubator and ferments into sterile milk by lower addition.
(3) it is measured by sampling
10mL is sampled from acidified milk for count plate and acidity assaying respectively at fermentation 8h, 10h, 12h, 14h, 16h
(testing result is shown in Table 8).
(4) it refrigerates
The acidified milk that fermentation is completed is placed in 4 DEG C of refrigerator and is refrigerated.
8 lactobacillus plantarum CGMCC No.6077 of table fermentation double protein viable count and acidity variation
According to table 8, after the 12h that ferments, lactobacillus plantarum CGMCC No.6077 viable count in acidified milk only 3.6 ×
108Cfu/mL, acidity are far smaller than the acidity value of Yoghourt requirement, do not generate curdled milk, show non-present invention experimental method, can not
Allow lactobacillus plantarum fast breeding in egg-pair Virgin's milk system.
Comparative example 2:
It does not add proliferation factor, inorganic salts and protective agent on the basis of embodiment 1, and reduces soybean protein ratio,
Specific step is as follows:
(1) preparation of raw milk
Accurately weigh 24.00g skimmed milk powder, 2.00g soybean protein (skimmed milk powder 12%, soybean protein 1%), Xiang Qi
Middle addition 200mL water is simultaneously dissolved under the conditions of 40 DEG C, it is to be dissolved completely after again with homogenizer under conditions of 4000r/min
The good mixing cream of homogeneous is placed in retort by homogeneous 3min, 95 DEG C of sterilization 15min, be cooled to after the completion 37 DEG C it is spare.
(2) it is inoculated with, ferments
0.02g lactobacillus plantarum CGMCC No.6077 freeze-dried powder (inoculum concentration 0.1g/L) is accurately weighed, in aseptic condition
The sterile milk for connecting kind is placed in 37 DEG C of constant incubator and ferments into sterile milk by lower addition.
(3) it is measured by sampling
10mL is sampled from acidified milk for count plate and acidity assaying respectively at fermentation 8h, 10h, 12h, 14h, 16h
(testing result is shown in Table 9).
(4) it refrigerates
The acidified milk that fermentation is completed is placed in 4 DEG C of refrigerator and is refrigerated.
9 lactobacillus plantarum CGMCC No.6077 of table fermentation double protein viable count and acidity variation
According to table 9, proliferation factor, inorganic salts and protective agent are not added, after the ratio for reducing soybean protein, plant cream bar
It is lower that bacterium is proliferated efficiency in egg-pair Virgin's milk system, after the 12h that ferments, lactobacillus plantarum CGMCC No.6077's in acidified milk
Viable count only 2.1 × 108Cfu/mL, acidity are even more only 20.46 ° of T, do not generate curdled milk, show non-present invention experimental method,
It can not allow lactobacillus plantarum fast breeding in egg-pair Virgin's milk system.
Comparative example 3:
It does not add proliferation factor, inorganic salts and protective agent on the basis of embodiment 1, and improves soybean protein ratio,
Specific step is as follows:
(1) preparation of raw milk
Accurately weigh 14.00g skimmed milk powder, 14.00g soybean protein (skimmed milk powder 7%, soybean protein in blue lid bottle
7%), be added 200mL water and dissolved under the conditions of 40 DEG C thereto, it is to be dissolved completely after again with homogenizer in 4000r/
The good mixing cream of homogeneous is placed in retort by homogeneous 3min under conditions of min, and 95 DEG C of sterilization 15min are cooled to 37 after the completion
It is DEG C spare.
(2) it is inoculated with, ferments
0.02g lactobacillus plantarum CGMCC No.6077 freeze-dried powder (inoculum concentration 0.1g/L) is accurately weighed, in aseptic condition
The sterile milk for connecting kind is placed in 37 DEG C of constant incubator and ferments into sterile milk by lower addition.
(3) it is measured by sampling
10mL is sampled from acidified milk for count plate and acidity assaying respectively at fermentation 8h, 10h, 12h, 14h, 16h
(testing result is shown in Table 10).
(4) it refrigerates
The acidified milk that fermentation is completed is placed in 4 DEG C of refrigerator and is refrigerated.
10 lactobacillus plantarum CGMCC No.6077 of table fermentation double protein viable count and acidity variation
According to table 10, compared to comparative example 1 and 2, after improving soybean protein ratio, although lactobacillus plantarum CGMCC
The proliferation efficiency of No.6077 slightly improves, but the requirement of Yoghourt preparation is still not achieved, after the 12h that ferments, the plant in acidified milk
The viable count of lactobacillus only 3.9 × 108Cfu/mL, acidity are even more only 32.66 ° of T, show non-present invention experimental method, can not
Allow lactobacillus plantarum fast breeding in egg-pair Virgin's milk system.
Comparative example 4:
Proliferation factor, inorganic salts are added on the basis of embodiment 1, but do not add protective agent, the specific steps are as follows:
(1) preparation of raw milk
Accurately weigh 24.00g skimmed milk powder, 4.00g soybean protein, 2.00g soy peptone, 0.0002g manganese sulfate,
0.8g pectin (skimmed milk powder 12%, soybean protein 2%, soy peptone 1%, manganese sulfate 0.001g/L), is added thereto
200mL water is simultaneously dissolved under the conditions of 40 DEG C, it is to be dissolved completely after again use homogenizer homogeneous under conditions of 4000r/min
The good mixing cream of homogeneous is placed in retort by 3min, 95 DEG C of sterilization 15min, be cooled to after the completion 45 DEG C or less it is spare.
(2) it is inoculated with, ferments
0.02g lactobacillus plantarum CGMCC No.6077 freeze-dried powder (inoculum concentration 0.1g/L) is accurately weighed, in aseptic condition
The sterile milk for connecting kind is placed in 37 DEG C of constant incubator and ferments into sterile milk by lower addition.
(3) it is measured by sampling
10mL is sampled from acidified milk for count plate and acidity assaying respectively at fermentation 8h, 10h, 12h, 14h, 16h
(testing result is shown in Table 11).
(4) it refrigerates
The acidified milk that fermentation is completed is placed in 4 DEG C of refrigerator and is refrigerated.
(5) viable bacteria in the shelf-life is stablized
Within the shelf-life of 21d, every 7d carries out count plate to the acidified milk sampling of refrigeration (testing result is shown in Table 12).
11 lactobacillus plantarum CGMCC No.6077 of table fermentation double protein viable count and acidity variation
According to table 11, do not add protective agent, the fermentation proliferation of lactobacillus plantarum is unaffected, ferment 10h when, ferment egg-pair
Lactobacillus plantarum CGMCC No.6077 viable count in Virgin's milk reaches 1.8 × 109When cfu/mL, fermentation 12h, in acidified milk
Viable count reaches 2.1 × 109cfu/mL；Ferment 8h when, acidity reaches 68.45 ° of T, and when 10h, acidity reaches 86.66 ° of T, reaches
The acidity requirements of Yoghourt.
But do not add protective agent seriously affected lactobacillus plantarum fermentation egg-pair Virgin's milk in it is activity stabilized, according to
Table 2, in the 21d shelf-life, the lactobacillus plantarum CGMCC No.6077 viable count in double egg-albumen fermentation cream is down to 3.5 × 107cfu/
mL。
Viable count variation in 2 shelf-life of table implants lactobacillus CGMCC No.6077 double egg-albumen fermentation cream
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (10)
1. a kind of preparation method of the double egg-albumen fermentation cream rich in active plant lactobacillus, which is characterized in that the method is will
Lactobacillus plantarum, which is inoculated in, is added to proliferation factor, the inorganic salts for promoting lactobacillus plantarum to be proliferated and for protecting bacterium living
It ferments in protectant double protein base-material of property, obtains acidified milk；The double protein base-material is comprising skimmed milk powder and greatly
Beans protein isolate；The proliferation factor includes that soy peptone, soybean peptide, caseic hydrolysate and hydrolyzed whey protein produce
One of object or more than one；The inorganic salts include dipotassium hydrogen phosphate, manganese sulfate, manganese citrate, manganese gluconate and
One of magnesium sulfate or more than one；The protective agent include pectin, starch, maltodextrin, resistant dextrin, xylo-oligosaccharide,
One of dietary fiber, lactalbumin and collagen or more than one.
2. a kind of preparation method of the double egg-albumen fermentation cream rich in active plant lactobacillus as described in claim 1, feature
It is, the mass ratio of the skimmed milk powder and soybean protein isolate is 1:0.2~3.
3. a kind of preparation method of the double egg-albumen fermentation cream rich in active plant lactobacillus as claimed in claim 1 or 2, special
Sign is that additive amount of the proliferation factor in double protein base-material accounts for the 0.2~2% of double protein base-material gross mass.
4. a kind of preparation method of double egg-albumen fermentation cream rich in active plant lactobacillus a method according to any one of claims 1-3,
It is characterized in that, additive amount of the inorganic salts in double protein base-material accounts for the 0~0.5% of double protein base-material gross mass.
5. a kind of preparation method of double egg-albumen fermentation cream rich in active plant lactobacillus as described in claim 1-4 is any,
It is characterized in that, additive amount of the protective agent in double protein base-material accounts for the 1~5% of double protein base-material gross mass.
6. a kind of preparation method of double egg-albumen fermentation cream rich in active plant lactobacillus a method as claimed in any one of claims 1 to 5,
It is characterized in that, the preparation method of the double protein base-material is first by skimmed milk powder, soybean protein isolate, proliferation factor, inorganic
Salt, protective agent and water are mixed according to certain mass ratio, are dissolved under the conditions of 40 DEG C, obtain milk solid content
Mixed emulsion not less than 12wt%, then the good mixed emulsion of mixed dissolution is subjected to homogeneous, sterilization, cooling.
7. a kind of preparation method of double egg-albumen fermentation cream rich in active plant lactobacillus as described in claim 1-6 is any,
It is characterized in that, the lactobacillus plantarum include lactobacillus plantarum CGMCC No.6077, lactobacillus plantarum CGMCC No.5494,
Lactobacillus plantarum CGMCC No.9664, lactobacillus plantarum CGMCC No.4286, lactobacillus plantarum CCTCCM 206032, plant
Lactobacillus CGMCC No.5495, lactobacillus plantarum CGMCC No.9551, lactobacillus plantarum CGMCC No.8246, plant cream bar
Bacterium CCTCC No.M206033, lactobacillus plantarum CGMCC No.8242 or lactobacillus plantarum CGMCC No.8243.
8. a kind of preparation method of double egg-albumen fermentation cream rich in active plant lactobacillus as claimed in claim 1,
It is characterized in that, inoculum concentration of the lactobacillus plantarum in double protein base-material is 1 × 106~5 × 107cfu/mL。
9. a kind of preparation method of any double egg-albumen fermentation cream rich in active plant lactobacillus of application claim 1-8
The acidified milk being prepared.
10. a kind of preparation method of any double egg-albumen fermentation cream rich in active plant lactobacillus of claim 1-8 exists
Prepare the application in terms of acidified milk.
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| CN111793579A (en) * | 2020-07-15 | 2020-10-20 | 江南大学 | Nitrogen source suitable for efficient propagation of lactobacillus plantarum and application thereof |
| CN112616925A (en) * | 2020-12-30 | 2021-04-09 | 光明乳业股份有限公司 | Double-protein fermented milk and preparation method thereof |
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