CN109463437B - Method for shortening lactic acid bacteria lag phase in fermented milk production - Google Patents
Method for shortening lactic acid bacteria lag phase in fermented milk production Download PDFInfo
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- CN109463437B CN109463437B CN201811612624.3A CN201811612624A CN109463437B CN 109463437 B CN109463437 B CN 109463437B CN 201811612624 A CN201811612624 A CN 201811612624A CN 109463437 B CN109463437 B CN 109463437B
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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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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
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Abstract
The invention discloses a method for shortening lactic acid bacteria lag phase in fermented milk production, which is characterized by comprising the following steps: (1) adding part of milk to be fermented into a mixing tank, and adding oligosaccharide; (2) mixing, homogenizing, filtering, sterilizing, cooling, and transferring to seeding tank; (3) inoculating lactase and neutral protease for hydrolysis; (4) after hydrolysis, enzyme deactivation is carried out, lactobacillus powder is inoculated after cooling, and stirring is carried out until the strains are recovered; (5) conveying the mixture into a fermentation tank by using a sterile centrifugal pump, and uniformly mixing the mixture with the blended milk to be fermented for fermentation. The invention not only shortens the production time of the fermented milk, but also improves the viable count of the final product and prolongs the survival time of the lactobacillus in the shelf life of the product.
Description
Technical Field
The invention relates to the field of microorganisms, and in particular relates to a method for shortening the lag phase of lactic acid bacteria in fermented milk production.
Background
The leaven is divided into natural leaven, successive generation leaven and concentrated leaven. The natural starter has complex strains and poor stability and controllability; the secondary starter culture is easy to degrade and is easy to be polluted; the concentrated starter culture has stable quality, high strain activity and convenient use. Therefore, dairy enterprises are turning to use concentrated leavening agents. The common concentrated starter culture at present is freeze-dried lactobacillus powder, and the freeze-dried lactobacillus powder is prepared by mixing concentrated lactobacillus and a protective agent and then performing vacuum freeze-drying. In the preparation process, the lactobacillus enters a dormant state through two stages of freezing and vacuum, and the thallus can be damaged to a certain extent, so that the delay period of the lactobacillus freeze-dried powder in the production process can be prolonged, and the time cost of dairy production is increased. In the middle and small-sized enterprises in China, freeze-dried bacterium powder is used for successive production, so that the stability can be ensured, and the delay period of lactic acid bacteria can be shortened.
Disclosure of Invention
The invention aims to solve the problems and provides a method for shortening the lag phase of lactic acid bacteria in the production of fermented milk, so that the lag phase of the lactic acid bacteria in the production of fermented milk products is shortened and the production time is shortened.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a method for shortening the lag phase of lactic acid bacteria in the production of fermented milk is characterized by comprising the following steps:
(1) adding 1-5% of milk in the total amount of the fermented milk to be produced into a mixing tank, and then adding oligosaccharide with the content of 0.5-2% to mix evenly;
(2) homogenizing the mixture obtained in the step (1), filtering, sterilizing, cooling the mixture to 37-50 ℃, and conveying the mixture to a seed tank;
(3) inoculating the mixture in the seed tank into 2 × 103～4×103Lactase and 1X 10 NLU/kg5～1.5×105Maintaining the temperature of U/kg neutral protease at 37-50 ℃ for hydrolysis, heating to 85-90 ℃ after 15-45 min for enzyme inactivation for 5-10min to obtain hydrolyzed milk;
(4) cooling the hydrolyzed milk after enzyme deactivation to 35-45 ℃, then inoculating freeze-dried lactobacillus powder required for production, and stirring for 30-60 min at the rotating speed of 100-120r/min until the freeze-dried lactobacillus powder recovers;
(5) and (4) conveying the hydrolyzed milk in the step (4) into a fermentation tank by using an aseptic centrifugal pump, adding the rest fermented milk to be produced, uniformly mixing, and fermenting to obtain the fermented milk.
Compared with the prior art, the invention has the following beneficial effects:
1. the milk in the seed tank accounts for 1-5% of the total production amount, the use amount of oligosaccharide and enzyme can be reduced, the inoculation amount can be improved by 20-100 times under the condition of not increasing the use amount of the bacterial powder, the density of the lactic acid bacteria is increased, and the recovery of the lactic acid bacteria is accelerated;
2. the oligosaccharide is used as a growth factor of the lactic acid bacteria, so that the oligosaccharide has the effects of promoting the recovery of the dormant lactic acid bacteria and reducing the lag phase of the fermentation of the lactic acid bacteria, and can also promote the growth of the lactic acid bacteria and improve the viable count of the final product;
3. the lactose used is hydrolyzed by lactase to generate galactose and glucose which can be directly utilized by the lactobacillus, and the lactose metabolism can be carried out when the lactase of the lactobacillus is not completely activated, thereby quickening the utilization of the sugar by the lactobacillus, shortening the lag phase of the lactobacillus, reducing the lactose content of the product and relieving lactose intolerance;
4. the milk contains rich protein, but the content of amino acid and short peptide is very low, the protein hydrolysis capacity of the lactic acid bacteria is weaker, the recovery and the growth of the lactic acid bacteria are limited, the casein in the milk is hydrolyzed by protease to generate free amino acid and short peptide which can be directly used for metabolic synthesis of the lactic acid bacteria, the process of the lactic acid bacteria on the milk protein hydrolysis is reduced, the recovery of the lactic acid bacteria is accelerated, and the unpleasant flavor formed by the protein hydrolysis cannot influence the product because the milk in the strain tank is only 1-5% of the actual production;
5. the lactobacillus freeze-dried powder can be used for homogenizing and sterilizing produced milk while being recovered in the seed tank, so that the production time of the fermented milk is shortened, the viable count of a final product can be increased, and the survival time of the lactobacillus in the shelf life of the product is prolonged.
Detailed Description
The technical solution of the present invention will be further described with reference to the following examples.
Example 1.
A method for shortening lactobacillus lag phase in fermented milk production comprises the following steps (taking 5 tons of fermented milk as an example for production):
adding 50kg of mixed milk and 0.5kg of isomaltooligosaccharide into a material mixing tank, stirring, homogenizing, filtering, sterilizing, cooling to 45 deg.C, transferring to a seeding tank, and inoculating to a 3 × 10 container3Lactase of NLU/kg and 1.2X 105Hydrolyzing U/kg neutral protease at 38 deg.C for 30min, inactivating enzyme at 85 deg.C for 5min, cooling to 42 deg.C, and inoculating 1.5 × 1013Stirring the lactic acid bacteria freeze-dried powder of the CFU at the rotating speed of 100r/min until the lactic acid bacteria freeze-dried powder recovers, and after the bacteria recover, conveying the bacteria freeze-dried powder into a fermentation tank by using a sterile centrifugal pump to be uniformly mixed with the blended milk to be fermented for fermentation.
In the embodiment, the recovery time of the strains in the strain tank is 30min, and the fermentation time in the fermentation tank is 4 h; the total fermentation time was 7h using conventional methods. In the method, the mixed milk is hydrolyzed and the strains are recovered in the strain tank, and simultaneously other mixed milk is homogenized and sterilized, so that compared with the conventional method, the recovery time of the lactobacillus freeze-dried powder is reduced by 1.5-2 h, the total production time is reduced by 2-2.5 h, and the viable count of the final fermented milk by using the conventional method is about 2.3 multiplied by 109CFU/g, and the viable count of the final fermented milk using this methodAbout 3.2X 109CFU/g is increased by 39%, and viable count can still reach 3.6 × 10 after being stored for 28 days at 4 deg.C8CFU/g。
Example 2.
A method for shortening lactobacillus lag phase in fermented milk production comprises the following steps (taking 10t fermented milk as an example):
firstly, adding 75kg of prepared milk and 1kg of fructo-oligosaccharide into a material preparing tank, stirring and uniformly mixing, homogenizing, filtering, sterilizing, cooling to 45 ℃, conveying to a seeding tank, and inoculating 4 multiplied by 103Lactase and neutral protease 1.5X 10 NLU/kg5U/kg, hydrolyzing at 38 deg.C for 30min, inactivating enzyme at 85 deg.C for 5min, cooling to 42 deg.C, and inoculating to 3 × 1013Stirring the CFU lactobacillus freeze-dried powder at the rotating speed of 100r/min until the lactobacillus freeze-dried powder recovers, and after the bacteria recover, conveying the bacteria into a fermentation tank by using a sterile centrifugal pump to be uniformly mixed with the blended milk to be fermented for fermentation.
In this example, the recovery time of the strain in the strain tank is 35min, the fermentation time in the fermentation tank is 3.5h, and the total fermentation time is 6.5h using the conventional method. In addition, the method performs mixed milk hydrolysis and strain recovery in the strain tank and performs homogeneous sterilization on other mixed milk, so that compared with the traditional method, the method reduces 1.5-2 h of recovery time of lactobacillus freeze-dried powder and 2.5-3 h of total production time. The viable count of the final fermented milk using the conventional method was 2.5X 109CFU/g, and the number of viable bacteria in the final fermented milk using this method was 3.5X 109CFU/g is increased by 40%, and viable count can still reach 4.4 × 10 after being stored at 4 deg.C for 28 days8CFU/g。
Example 3.
A method for shortening lactobacillus lag phase in fermented milk production comprises the following steps (taking 10t fermented milk as an example):
adding 150kg of mixed milk and 1.5kg of isomaltooligosaccharide into a material mixing tank, stirring, homogenizing, filtering, sterilizing, cooling to 45 deg.C, transferring to a seeding tank, and inoculating 4 × 103Lactase of NLU/kg and 1.5X 105Hydrolyzing with U/kg neutral protease at 38 deg.C for 30min, and then inactivating at 85 deg.CThe enzyme was cooled to 42 ℃ after 5min and then inoculated with 3X 1013Stirring the CFU lactobacillus freeze-dried powder at the rotating speed of 100r/min until the lactobacillus freeze-dried powder recovers, and after the bacteria recover, conveying the bacteria into a fermentation tank by using a sterile centrifugal pump to be uniformly mixed with the blended milk to be fermented for fermentation.
In this example, the recovery time of the strain in the strain tank is 25min, and the fermentation time in the fermentation tank is 3.5 h. And the whole fermentation time is 6.5h by using the traditional method. In addition, the method performs mixed milk hydrolysis and strain recovery in the strain tank and performs homogeneous sterilization on other mixed milk, so that compared with the traditional method, the method reduces 1.5-2 h of recovery time of lactobacillus freeze-dried powder and 2-2.5 h of total production time. The viable count of the final fermented milk using the conventional method was 2.7X 109CFU/g, and the number of viable bacteria in the final fermented milk using this method was 4.9X 109The CFU/g is improved by 81 percent, and the viable count can still reach 6.8 multiplied by 10 after being stored for 28 days at 4 DEG C8CFU/g。
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (1)
1. A method for shortening the lag phase of lactic acid bacteria in the production of fermented milk is characterized by comprising the following steps:
(1) adding 1-5% of milk in the total amount of the fermented milk to be produced into a mixing tank, and then adding oligosaccharide with the content of 0.5-2% to mix evenly;
(2) homogenizing the mixture obtained in the step (1), filtering, sterilizing, cooling the mixture to 37-50 ℃, and conveying the mixture to a seed tank;
(3) inoculating the mixture in the seed tank into 2 × 103～4×103Lactase and 1X 10 NLU/kg5～1.5×105Maintaining the temperature of U/kg neutral protease at 37-50 ℃ for hydrolysis, heating to 85-90 ℃ after 15-45 min for enzyme inactivation for 5-10min to obtain hydrolyzed milk;
(4) cooling the hydrolyzed milk after enzyme deactivation to 35-45 ℃, then inoculating freeze-dried lactobacillus powder required for production, and stirring for 30-60 min at the rotating speed of 100-120r/min until the freeze-dried lactobacillus powder recovers;
(5) and (4) conveying the hydrolyzed milk in the step (4) into a fermentation tank by using an aseptic centrifugal pump, adding the rest fermented milk to be produced, uniformly mixing, and fermenting to obtain the fermented milk.
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Address after: Building 7, No. 168, Tingyi Road, Tinglin Town, Jinshan District, Shanghai, 201600 Patentee after: Shanghai Haoyue Biotechnology Co.,Ltd. Address before: 201100 room 271, building 3, No. 2525, Chunshen Road, Minhang District, Shanghai Patentee before: SHANGHAI HOWYOU INDUSTRY Co.,Ltd. |
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Denomination of invention: A method to shorten the delay period of lactic acid bacteria in fermented milk production Effective date of registration: 20230209 Granted publication date: 20220318 Pledgee: Shanghai Rural Commercial Bank Co.,Ltd. Jinshan sub branch Pledgor: Shanghai Haoyue Biotechnology Co.,Ltd. Registration number: Y2023310000024 |