CN109430393A - A kind of high bifidobacterium lactis flavored fermented milk and preparation method thereof - Google Patents
A kind of high bifidobacterium lactis flavored fermented milk and preparation method thereof Download PDFInfo
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- CN109430393A CN109430393A CN201811582143.2A CN201811582143A CN109430393A CN 109430393 A CN109430393 A CN 109430393A CN 201811582143 A CN201811582143 A CN 201811582143A CN 109430393 A CN109430393 A CN 109430393A
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- bifidobacterium lactis
- preparation
- flavored fermented
- fermented milk
- milk
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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
- A23C9/123—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.
-
- 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
Abstract
The invention discloses a kind of high bifidobacterium lactis flavored fermented milks and preparation method thereof comprising the raw material of following mass content: yeast extract 0.1-0.3%, stabilizer 0.2-0.6%, sweetener 6-8%, raw milk complement to 100%；Preparation method includes the following steps: (1) after mixing the raw milk of preheating with yeast extract, stabilizer, sweetener, after homogeneous, sterilization, cooling, obtaining mixed liquor；(2) bifidobacterium lactis composite ferment is added into mixed liquor, after fermentation, cooling to obtain the final product.The present invention is by being added to raw milk by fermentation for yeast extract and bifidobacterium lactis composite ferment, and in shorter fermentation time, bifidobacterium lactis can reach very high quantity, has good unobstructed effect.High bifidobacterium lactis flavored fermented milk provided by the invention mouthfeel with good stability and excellent meets the depth requirements of consumer with good intestinal regulatory function.
Description
Technical field
The present invention relates to dairy products fields, more particularly to a kind of high bifidobacterium lactis flavored fermented milk and its preparation side
Method.
Background technique
Bifidobacterium lactis is a kind of important intestinal beneficial microbes.Bifidobacterium is right as a kind of physiological beneficial bacterium
Human health has biological barrier, trophism, antitumor action, immunological enhancement, improvement gastrointestinal function, anti-aging etc.
A variety of important physiological functions.
Acidified milk is as the important member in dairy products, with its unique flavor, high healthy nutritive value by people
Like.Lactic acid bacteria in acidified milk, which has, adjusts intestinal flora, promotes the effect of intestinal health.Bifidobacterium lactis is acidified milk
In commonly use strain, although having fabulous functionality because it ferments slowly during milk fermentation, growth rate
Slowly, which limits its being widely used in production.
Summary of the invention
It ferments in newborn base slowly to solve bifidobacterium lactis in the prior art, the slow technical problem of growth rate, this hair
Bright being designed to provide is a kind of with good taste and flavor and containing the Bifidobacterium of high-content, has good enteron aisle
Regulatory function can satisfy the high bifidobacterium lactis flavored fermented milk that the diversification of consumer needs.
To achieve the goals above, technical scheme is as follows:
The present invention provides a kind of preparation methods of high bifidobacterium lactis flavored fermented milk comprising following mass content
Raw material: yeast extract 0.1-0.3%, stabilizer 0.2-0.6%, sweetener 6-8%, raw milk complement to 100%；
Preparation method includes the following steps:
(1) after the raw milk of preheating being mixed with yeast extract, stabilizer, sweetener, after homogeneous, sterilization, cooling,
Obtain mixed liquor；
(2) bifidobacterium lactis composite ferment, bifidobacterium lactis composite ferment are added into the mixed liquor of step (1)
Additive amount be 0.1 × 106-8×106Cfu/mL, after fermented, cooling to obtain the final product.
Further, the stabilizer is made of converted starch, agar, the pectin that mass ratio is 1-4:1-4:1-4.
Further, in step (1), raw milk is preheated to 45-55 DEG C, adds yeast extract, stabilizer, sweetener
It is stirred.
Further, in step (1), the pressure of homogeneous is 17-25MPa, and temperature is 55-65 DEG C.
Further, in step (1), the temperature of sterilization is 90-95 DEG C, time 5-10min.
Further, in step (2), the bifidobacterium lactis composite ferment is by streptococcus thermophilus, bulgarian milk bar
Bacterium, Lactococcus lactis subsp. cremoris, Lactococcus lactis lactic acid subspecies, bifidobacterium lactis composition, streptococcus thermophilus, bulgarian milk bar
Bacterium, Lactococcus lactis subsp. cremoris, Lactococcus lactis lactic acid subspecies, bifidobacterium lactis concentration ratio be 1-3:1-3:1-3:1-3:1-3.
Further, in step (2), the temperature of fermentation is 30-42 DEG C, time 4-8h.
The present invention also provides the newborn bifid bars of height made from the preparation method of the high bifidobacterium lactis flavored fermented milk
Bacterium flavored fermented milk.
The positive effect of the present invention is that: the present invention is by by yeast extract and bifidobacterium lactis composite ferment
It is added to raw milk by fermentation, in shorter fermentation time, bifidobacterium lactis can reach very high quantity, have good
Unobstructed effect.High bifidobacterium lactis flavored fermented milk provided by the invention mouthfeel with good stability and excellent, has
Good intestinal regulatory function is able to satisfy the depth requirements of consumer.
Specific embodiment
Technical solution of the present invention is illustrated to be clearer, below in conjunction with specific embodiment to skill of the invention
Art scheme is further elaborated:
Technical solution provided by the invention first is that:
A kind of preparation method of high bifidobacterium lactis flavored fermented milk comprising the raw material of following mass content: yeast is taken out
Extract 0.1-0.3%, stabilizer 0.2-0.6%, sweetener 6-8%, raw milk complement to 100%；
Preparation method includes the following steps:
(1) after the raw milk of preheating being mixed with yeast extract, stabilizer, sweetener, after homogeneous, sterilization, cooling,
Obtain mixed liquor；
(2) bifidobacterium lactis composite ferment, bifidobacterium lactis composite ferment are added into the mixed liquor of step (1)
Additive amount be 0.1 × 106-8×106Cfu/mL, after fermented, cooling to obtain the final product.
Special procedure of processing is not necessarily in preparation method of the invention, preparation method is simple, and preparation condition is easy to get, easily
Scale operation, so that it may obtain high newborn bifid flavored fermented milk, ensure that lower production cost, keep the height cream being prepared double
Discrimination flavored fermented milk is easy to push market open.
The raw milk includes fresh milk, any one in reconstituted milk.
The stabilizer is made of converted starch, agar, the pectin that mass ratio is 1-4:1-4:1-4.Preferably stablize
Agent can make the cracking mixing of each ingredient of raw material, reach processing condition, will not make each ingredient denaturation of raw material.
The sweetener include white granulated sugar, fructose syrup, fructose, Aspartame, any one in acesulfame potassium or it is a kind of with
On, preferably fructose.
In step (1) of the present invention, the temperature of raw milk preheating is 45-55 DEG C.Preferably, by yeast in the step (1)
Extract, stabilizer, sweet substance and the raw milk of preheating stir, and make yeast extract, stabilizer, sweet substance and preheating
Raw milk mixing, the time of stirring are 15-30min.
In step (1) of the present invention, the pressure of homogeneous is 17-25MPa, and temperature is 55-65 DEG C, preferred homogenization pressure
20Mpa, temperature 60 C.Under the processing condition, mixed liquor is made to form the feed liquid system of uniform dispersion.
In step (1) of the present invention, the temperature of sterilization is 90-95 DEG C, and the time of sterilization is 5-10min.Preferably, sterilization
Temperature is 95 DEG C, time 5min.Under the sterilization conditions, all microorganism miscellaneous bacterias in mixed liquor are killed.
In step (1) of the present invention, cooling down operation is carried out by pipe heat exchanger or interlayer cooling system, cooling temperature is
30-42℃。
In step (2) of the present invention, the bifidobacterium lactis composite ferment by streptococcus thermophilus, lactobacillus bulgaricus,
Lactococcus lactis subsp. cremoris, Lactococcus lactis lactic acid subspecies, bifidobacterium lactis composition, streptococcus thermophilus, lactobacillus bulgaricus, cream
Yogurt ball subsp. cremoris, Lactococcus lactis lactic acid subspecies, bifidobacterium lactis concentration ratio be 1-3:1-3:1-3:1-3:1-3.It is preferred that
Leavening at 30-42 DEG C fermentation time it is shorter, the mouthfeel and stability of obtained acidified milk are more preferable.
In step (2) of the present invention, the temperature of fermentation is 30-42 DEG C, and the time of fermentation is 4-8h.
Cooling by pipe heat exchanger in step (2) of the present invention, cooling temperature is 15-25 DEG C, preferably cooling temperature
It is 20 DEG C.
Technical solution provided by the invention second is that:
One kind high bifidobacterium lactis flavored fermented milk as made from above-mentioned preparation method.
High bifidobacterium lactis flavored fermented milk of the present invention saves under conventional refrigeration conditions, preferably at 4-10 DEG C
Lower preservation.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can any combination to get each preferable reality of the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The additive amount of all components of the present invention is less than the range of national standard defined.
Embodiment 1
A kind of high bifidobacterium lactis flavored fermented milk includes the raw material of following mass content: yeast extract 0.1% is stablized
Agent 0.2%, fructose syrup 6%, raw milk complement to 100%；Converted starch, the fine jade that the stabilizer is 1:1:1 by mass ratio
Rouge, pectin composition.
Preparation method includes the following steps:
(1) raw milk is preheated to 45 DEG C, addition yeast extract, stabilizer, sweetener are stirred 15min；
17MPa, homogeneous at 55 DEG C sterilize 5min at 95 DEG C, are cooled to 42 DEG C by pipe heat exchanger, obtain mixed liquor；
(2) bifidobacterium lactis composite ferment, bifidobacterium lactis composite ferment are added into the mixed liquor of step (1)
Additive amount be 0.1 × 106Cfu/mL, the bifidobacterium lactis composite ferment by streptococcus thermophilus, lactobacillus bulgaricus,
Lactococcus lactis subsp. cremoris, Lactococcus lactis lactic acid subspecies, bifidobacterium lactis composition, streptococcus thermophilus, lactobacillus bulgaricus, cream
Yogurt ball subsp. cremoris, Lactococcus lactis lactic acid subspecies, bifidobacterium lactis concentration ratio be 1:1:1:1:1；After 42 DEG C of fermentation 4h,
By pipe heat exchanger be cooled to 25 DEG C to get.
Embodiment 2
A kind of high bifidobacterium lactis flavored fermented milk includes the raw material of following mass content: yeast extract 0.3% is stablized
Agent 1%, fructose 6%, raw milk complement to 100%；Converted starch, agar, the pectin that the stabilizer is 1:4:4 by mass ratio
Composition.
Preparation method includes the following steps:
(1) raw milk is preheated to 55 DEG C, addition yeast extract, stabilizer, sweetener are stirred 20min；
25MPa, homogeneous at 65 DEG C sterilize 10min at 90 DEG C, are cooled to 30 DEG C by pipe heat exchanger, obtain mixed liquor；
(2) bifidobacterium lactis composite ferment, bifidobacterium lactis composite ferment are added into the mixed liquor of step (1)
Additive amount be 8 × 106Cfu/mL, the bifidobacterium lactis composite ferment is by streptococcus thermophilus, lactobacillus bulgaricus, cream
Yogurt ball subsp. cremoris, Lactococcus lactis lactic acid subspecies, bifidobacterium lactis composition, streptococcus thermophilus, lactobacillus bulgaricus, lactic acid
Milk-globule subsp. cremoris, Lactococcus lactis lactic acid subspecies, bifidobacterium lactis concentration ratio be 3:3:3:3:1；In 30 DEG C of fermentation 8h, pass through
Pipe heat exchanger be cooled to 15 DEG C to get.
Embodiment 3
A kind of preparation method of high bifidobacterium lactis flavored fermented milk includes the raw material of following mass content: yeast extract
0.2%, stabilizer 0.5%, white granulated sugar 7%, raw milk complement to 100%；The denaturation that the stabilizer is 4:1:1 by mass ratio
Starch, agar, pectin composition.
Preparation method includes the following steps:
(1) raw milk is preheated to 55 DEG C, addition yeast extract, stabilizer, sweetener are stirred 30min；
20MPa, homogeneous at 62 DEG C sterilize 8min at 92 DEG C, are cooled to 40 DEG C by interlayer cooling system, obtain mixed liquor；
(2) bifidobacterium lactis composite ferment, bifidobacterium lactis composite ferment are added into the mixed liquor of step (1)
Additive amount be 5 × 106Cfu/mL, the bifidobacterium lactis composite ferment is by streptococcus thermophilus, lactobacillus bulgaricus, cream
Yogurt ball subsp. cremoris, Lactococcus lactis lactic acid subspecies, bifidobacterium lactis composition, streptococcus thermophilus, lactobacillus bulgaricus, lactic acid
Milk-globule subsp. cremoris, Lactococcus lactis lactic acid subspecies, bifidobacterium lactis concentration ratio be 1:1:1:3:3；In 30-42 DEG C of fermentation 4-
8h, by pipe heat exchanger be cooled to 20 DEG C to get.
Embodiment 4
A kind of preparation method of high bifidobacterium lactis flavored fermented milk comprising the raw material of following mass content: yeast is taken out
Extract 0.3%, stabilizer 0.6%, sweetener 8%, raw milk complement to 100%；The stabilizer is 1:4:1's by mass ratio
Converted starch, agar, pectin composition.
Preparation method includes the following steps:
(1) raw milk is preheated to 50 DEG C, addition yeast extract, stabilizer, sweetener are stirred 20min；
25MPa, homogeneous at 65 DEG C sterilize 5min at 95 DEG C, are cooled to 40 DEG C by interlayer cooling system, obtain mixed liquor；
(2) bifidobacterium lactis composite ferment, bifidobacterium lactis composite ferment are added into the mixed liquor of step (1)
Additive amount be 0.5 × 106Cfu/mL, the bifidobacterium lactis composite ferment by streptococcus thermophilus, lactobacillus bulgaricus,
Lactococcus lactis subsp. cremoris, Lactococcus lactis lactic acid subspecies, bifidobacterium lactis composition, streptococcus thermophilus, lactobacillus bulgaricus, cream
Yogurt ball subsp. cremoris, Lactococcus lactis lactic acid subspecies, bifidobacterium lactis concentration ratio be 2:1:1:2:2；In 42 DEG C of fermentation 6h, lead to
Cross pipe heat exchanger be cooled to 15 DEG C to get.
Comparative example 1
There is no yeast extract in a kind of flavor fermentation dairy milk starting material composition, remaining is the same as embodiment 1.
Comparative example 2
Stabilizer in a kind of flavor fermentation dairy milk starting material composition is converted starch, remaining is the same as embodiment 1.
Comparative example 3
In a kind of preparation method of flavored fermented milk, the leavening of addition is bifidobacterium lactis leavening, remaining is the same as implementing
Example 1.
Effect example 1
The detection of the content of bifidobacterium lactis in acidified milk: flavored fermented milk is made in embodiment 1-4 and comparative example 1-3
Sample accurately weighs 1g after mixing evenly, with sterile saline gradient dilution to suitable concentration, carries out plate with MRS culture medium
Tilt-pour process counts, and solidification is placed on 37 DEG C of constant temperature incubation 48h, and every group is done three in parallel.The newborn bifid measured by above method
Bacillus quantity is shown in Table 1.
Table 1
| Bifidobacterium lactis (cfu/ml) | Bifidobacterium lactis (cfu/ml) | ||
| Embodiment 1 | 8*10^7 | Comparative example 1 | 2*10^5 |
| Embodiment 2 | 6*10^8 | Comparative example 2 | 6*10^7 |
| Embodiment 3 | 3*10^8 | Comparative example 3 | 7*10^7 |
| Embodiment 4 | 9.5*10^7 |
As shown in the result of table 1, the bifidobacterium lactis in acidified milk produced by the present invention is apparently higher than comparative example, shows ferment
Female extract can be obviously promoted the proliferation of bifidobacterium lactis, and preferred compound stabilizer and composite ferment are to bifidobacterium lactis
Proliferation has auxiliary to act synergistically.
2 mouthfeel of effect example and flavor
Taste and flavor is carried out to the acidified milk of acidified milk made from embodiment 1-4 and comparative example 1-3 and judges experiment.
Examination by sensory organs project are as follows: structural state, mouthfeel, flavor, sensory evaluation criteria are as shown in table 2.Participating in this experiment number is 50 people,
Sensory evaluation scores project is averaged, and score is higher, indicates the best features more close to product, and counts tested personnel to product
Degree of liking, the results are shown in Table 3 for sensory evaluation scores.
2 sensory evaluation criteria of table
3 results of sensory evaluation of table
As shown in the result of table 3, the structural state of acidified milk produced by the present invention, taste and flavor are significantly better than that comparison
Example, acidified milk produced by the present invention have excellent mouthfeel.
Effect example 3
Study on the stability test is carried out to product made from embodiment 1-4 and comparative example 1-3, measures (4 DEG C of different storage periods
Condition storage) in the variation such as its structural state, flavor, to investigate product stability.The results are shown in Table 4 for study on the stability.
As shown in the result of table 4, acidified milk produced by the present invention state stiff within the shelf-life, ferment local-flavor is obvious, nothing
Bleed, stability are substantially better than comparative example.
Table 4
High bifidobacterium lactis flavored fermented milk provided by the present invention and preparation method thereof is described in detail above.
Used herein a specific example illustrates the principle and implementation of the invention, and the explanation of above embodiments is only used
In facilitating the understanding of the method and its core concept of the invention.It should be pointed out that for those skilled in the art,
Without departing from the principle of the present invention, can be with several improvements and modifications are made to the present invention, these improvement and modification
It falls into the protection scope of the claims in the present invention.
Claims (8)
1. a kind of high bifidobacterium lactis flavored fermented milk, which is characterized in that it includes the raw material of following mass content: extraction from yeast
Object 0.1-0.3%, stabilizer 0.2-0.6%, sweetener 6-8%, raw milk complement to 100%；
Preparation method includes the following steps:
(1) it after mixing the raw milk of preheating with yeast extract, stabilizer, sweetener, after homogeneous, sterilization, cooling, obtains
Mixed liquor；
(2) bifidobacterium lactis composite ferment is added into the mixed liquor of step (1), bifidobacterium lactis composite ferment adds
Dosage is 0.1 × 106-8×106Cfu/mL, after fermented, cooling to obtain the final product.
2. the preparation method of high bifidobacterium lactis flavored fermented milk according to claim 1, which is characterized in that the stabilization
Agent is made of converted starch, agar, the pectin that mass ratio is 1-4:1-4:1-4.
3. the preparation method of high bifidobacterium lactis flavored fermented milk according to claim 1, which is characterized in that step (1)
In, raw milk is preheated to 45-55 DEG C, addition yeast extract, stabilizer, sweetener are stirred.
4. the preparation method of high bifidobacterium lactis flavored fermented milk according to claim 1, which is characterized in that step (1)
In, the pressure of homogeneous is 17-25MPa, and temperature is 55-65 DEG C.
5. the preparation method of high bifidobacterium lactis flavored fermented milk according to claim 1, which is characterized in that step (1)
In, the temperature of sterilization is 90-95 DEG C, time 5-10min.
6. the preparation method of high bifidobacterium lactis flavored fermented milk according to claim 1, which is characterized in that step (2)
In, the bifidobacterium lactis composite ferment is by streptococcus thermophilus, lactobacillus bulgaricus, Lactococcus lactis subsp. cremoris, lactic acid
Milk-globule lactic acid subspecies, bifidobacterium lactis composition, streptococcus thermophilus, lactobacillus bulgaricus, Lactococcus lactis subsp. cremoris, lactic acid cream
Ball lactic acid subspecies, bifidobacterium lactis concentration ratio be 1-3:1-3:1-3:1-3:1-3.
7. the preparation method of high bifidobacterium lactis flavored fermented milk according to claim 1, which is characterized in that step (2)
In, the temperature of fermentation is 30-42 DEG C, time 4-8h.
8. the cream bifid bar of height made from the preparation method of the described in any item high bifidobacterium lactis flavored fermented milks of claim 1-7
Bacterium flavored fermented milk.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115088766A (en) * | 2022-06-02 | 2022-09-23 | 河北养元智汇饮品股份有限公司 | Fermented walnut milk and preparation method thereof |
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2018
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| CN1248146A (en) * | 1997-02-17 | 2000-03-22 | 亚库尔特株式会社总部 | Bifidobacterium-fermented milk and process for producing the same |
| CN101378662A (en) * | 2007-02-13 | 2009-03-04 | 森永乳业株式会社 | Method of producing fermented milk using novel lactic acid bacterium |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115088766A (en) * | 2022-06-02 | 2022-09-23 | 河北养元智汇饮品股份有限公司 | Fermented walnut milk and preparation method thereof |
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Application publication date: 20190308 |
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