CN109497133B - Compound proliferation agent capable of delaying reduction of viable count of lactobacillus plantarum fermented milk - Google Patents

Compound proliferation agent capable of delaying reduction of viable count of lactobacillus plantarum fermented milk Download PDF

Info

Publication number
CN109497133B
CN109497133B CN201811322432.9A CN201811322432A CN109497133B CN 109497133 B CN109497133 B CN 109497133B CN 201811322432 A CN201811322432 A CN 201811322432A CN 109497133 B CN109497133 B CN 109497133B
Authority
CN
China
Prior art keywords
lactobacillus plantarum
milk
fermented milk
fermented
proliferation agent
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201811322432.9A
Other languages
Chinese (zh)
Other versions
CN109497133A (en
Inventor
杭锋
江远智
陆文伟
张灏
陈卫
赵建新
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangnan University (yangzhou) Food Biotechnology Research Institute
Jiangnan University
Original Assignee
Jiangnan University (yangzhou) Food Biotechnology Research Institute
Jiangnan University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Jiangnan University (yangzhou) Food Biotechnology Research Institute, Jiangnan University filed Critical Jiangnan University (yangzhou) Food Biotechnology Research Institute
Priority to CN201811322432.9A priority Critical patent/CN109497133B/en
Publication of CN109497133A publication Critical patent/CN109497133A/en
Application granted granted Critical
Publication of CN109497133B publication Critical patent/CN109497133B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—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
    • A23C9/13—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
    • 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
    • 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
    • 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
    • A23C9/133—Fruit or vegetables
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • 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
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Biophysics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Nutrition Science (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

The invention discloses a compound proliferation agent capable of delaying reduction of the number of viable lactobacillus plantarum fermented milk, and belongs to the technical field of food processing and fermentation. The components of the compound proliferation agent comprise collagen, yeast extract, whey protein, oat extract, malt extract and fructo-oligosaccharide; the composite proliferation agent is added into a milk-based system, so that the technical problems that the lactobacillus plantarum grows slowly in the milk-based system and can not be curd are solved, and the lactobacillus plantarum can rapidly produce acid and curd in the milk-based system; the composite proliferation agent is used for fermenting the lactobacillus plantarum in a milk-based system, the fermentation end point (65-75 DEG T) can be reached only by 6-12 hours, and the viable count of the lactobacillus plantarum in the dairy product obtained by fermentation can reach 1.2 multiplied by 109～1.6×109The ratio of CFU/g is about, the problems of viable count reduction and post-acidification of the lactobacillus plantarum fermented milk in shelf life can be delayed, and the large-scale application of the lactobacillus plantarum in the fermented milk product is greatly promoted.

Description

Compound proliferation agent capable of delaying reduction of viable count of lactobacillus plantarum fermented milk
Technical Field
The invention relates to a compound proliferation agent capable of delaying reduction of viable count of lactobacillus plantarum fermented milk, and belongs to the technical field of food processing and fermentation.
Background
The fermented milk is obtained by fermenting raw milk (or reconstituted milk) serving as a main raw material with lactic acid bacteria such as streptococcus thermophilus, lactobacillus bulgaricus and the like, is taken as a milk product, is deeply loved by people by virtue of unique taste and flavor, and has been marketed for many years. However, lactic acid bacteria such as streptococcus thermophilus and lactobacillus bulgaricus are only fermented milk leavening agents and do not have probiotic characteristics, and fermentation using only a few limited lactic acid bacteria such as streptococcus thermophilus and lactobacillus bulgaricus can make the fermented flavor product single and seriously homogeneous.
In recent years, lactobacillus plantarum is used as an important probiotic, and due to the probiotic characteristics and biological characteristics of lactobacillus plantarum, the lactobacillus plantarum not only can increase the nutritional value of fermented food, but also can improve the taste and flavor of the fermented food, and meanwhile, the lactobacillus plantarum can also generate antibacterial substances in the fermentation process to prolong the preservation time of the fermented food, so that the lactobacillus plantarum is more and more widely applied to fermented products.
We can try to replace the bacteria such as streptococcus thermophilus and lactobacillus bulgaricus with lactobacillus plantarum to ferment and produce fermented milk so as to solve the problems that the prior double-protein fermented milk lacks of probiotic characteristics and is seriously homogenized in taste.
However, studies have shown that: since lactobacillus plantarum lacks protease genes, phosphate is required for constituting a cell bilayer for growth and proliferation, and trace elements activate a growth metabolism-related enzyme system, macromolecular proteins in cow milk cannot be effectively utilized for growth and proliferation. Therefore, the technical problems of slow growth, poor acid production capability and difficult curdling of lactobacillus plantarum in a milk fermentation system generally exist, so that the attempt has been unsuccessful.
For example, lactobacillus plantarum CGMCC No.5494 can grow well in soybean milk and has good acid-producing ability, but it hardly grows in cow milk, has no significant influence on sensory indexes such as curd time, titer acidity, flavor, mouthfeel, texture and the like of yogurt, and can only be used as a supplementary starter in yogurt production.
At present, solid malt extract is added into a milk fermentation system to promote the growth of lactobacillus plantarum in milk, and the method can solve the problems of poor flavor and beany flavor or bitterness of a fermented milk product caused by the fact that proliferation factors such as yeast extract, soy protein, soy peptone or hydrolyzed soy protein are added into the milk fermentation system to promote the growth of lactobacillus plantarum in milk.
Therefore, further research is needed to find a method which can solve the technical problems of slow growth, poor acid production capability and difficult curding of lactobacillus plantarum in milk, does not affect the flavor of fermented milk, and can relieve the serious decrease of the viable count of the fermented milk in shelf life.
Disclosure of Invention
In order to solve the problems, the invention provides a compound proliferation agent capable of delaying the reduction of the viable count of lactobacillus plantarum fermented milk. The components of the compound proliferation agent comprise germinated brown rice powder, banana powder, hydrolyzed whey protein, oat extract, malt extract and fructo-oligosaccharide (the mass ratio of the germinated brown rice powder, the banana powder, the hydrolyzed whey protein, the oat extract, the malt extract and the fructo-oligosaccharide is 10-30: 5-15: 25-40: 20-80: 5-10); the compound proliferation agent is added into a milk-based system (the addition amount accounts for 5-10% of the total mass of the milk-based system), so that the technical problems that the lactobacillus plantarum grows slowly in the milk-based system and can not be curdled are solved, and the lactobacillus plantarum can rapidly produce acid and curdled in the milk-based system; the composite proliferation agent is used for fermenting the lactobacillus plantarum in a milk-based system, the fermentation end point (65-75 DEG T) can be reached only by 6-12 h, and at the moment, the viable count of the lactobacillus plantarum in the milk product obtained by fermentation can reach 1.2 multiplied by 109～1.6×109About CFU/g, the large-scale application of the lactobacillus plantarum in the fermented dairy product is greatly promoted; meanwhile, the inventor finds that the composite proliferation agent is used for fermenting the lactobacillus plantarum in a milk base system, so that the viable count of the lactobacillus plantarum in the fermented milk can be kept stable within 25 days of shelf life (after the 25 days of shelf life is finished, the viable count of the fermented milk is not less than 1.0 multiplied by 109CFU/g), which undoubtedly solves the problem that the viable count of fermented milk produced using solid malt extract decreases rapidly during shelf life.
The technical scheme of the invention is as follows:
the invention provides a compound proliferation agent capable of delaying reduction of viable count of lactobacillus plantarum fermented milk, which comprises components of germinated brown rice powder, banana powder, hydrolyzed whey protein, oat extract, malt extract and fructo-oligosaccharide.
The germinated brown rice powder is powder prepared by grinding germinated brown rice, which is a new individual through water absorption and swelling, germ germination, seed coat breaking and seed coat growing under the conditions of proper temperature, moisture and oxygen; the banana powder is a health-care food prepared by processing fresh bananas by an advanced technology, grinding the fresh bananas into powder, and carrying out pretreatment, mixing, inspection and packaging according to a certain proportion; the hydrolyzed whey protein is a product of concentrated whey protein or lactalbumin hydrolyzed by protease; the oat extract is a pure natural nutrient substance prepared by treating raw starch in oat by using a biological enzyme preparation (such as amylase and the like) and performing spray drying; the malt extract is a pure natural nutrient substance which is extracted from barley and/or malt by enzymolysis and is rich in maltose, fructose, amino acid, small molecular peptide, multiple vitamins, trace elements and multiple growth promoting factors.
In one embodiment of the present invention, the ratio of germinated brown rice powder, banana powder, hydrolyzed whey protein, oat extract, malt extract and fructo-oligosaccharide is (10 to 30): (10-30): (5-15): (25-40): (20-80): (5-10).
The invention provides a dairy product prepared by applying the compound proliferation agent capable of delaying the reduction of the number of viable lactobacillus plantarum fermented dairy bacteria.
In one embodiment of the invention, the dairy product comprises fermented milk.
The invention provides a preparation method of fermented milk rich in lactobacillus plantarum, which uses the compound proliferation agent capable of delaying the reduction of the viable count of the lactobacillus plantarum fermented milk.
In one embodiment of the present invention, the method comprises inoculating lactobacillus plantarum into raw milk to which the complex growth promoting agent for delaying the decrease in the viable count of lactobacillus plantarum fermented milk is added, and fermenting to obtain fermented milk.
In one embodiment of the invention, the raw milk is raw fresh milk and/or reconstituted milk.
The raw milk refers to raw milk extruded from the cow breast without any treatment; the reconstituted milk is prepared by concentrating and drying milk to obtain concentrated milk or milk powder, and adding appropriate amount of water to obtain emulsion with water and solid content ratio equivalent to that of original milk.
In one embodiment of the invention, the fat content in the raw milk is not less than 3.1% by weight of the total mass of the raw milk, the protein content is not less than 2.8% by weight of the total mass of the raw milk, and the solid content of nonfat milk is not less than 8.1% by weight of the total mass of the raw milk.
In one embodiment of the present invention, the lactobacillus plantarum is added in the raw milk in an amount of not less than 1.0 × 107～5.0×107CFU/mL。
In one embodiment of the invention, the lactobacillus plantarum comprises one or more of lactobacillus plantarum CGMCC No.8246, lactobacillus plantarum CGMCC No.8242, lactobacillus plantarum CGMCC No.8243, lactobacillus plantarum CGMCC No.6077, lactobacillus plantarum CGMCC No.5495, lactobacillus plantarum CGMCC No.5494, lactobacillus plantarum CGMCC No.5492, lactobacillus plantarum CGMCC No.4286, lactobacillus plantarum CCTCC No. m206032 or lactobacillus plantarum CCTCC No. m 206033.
In one embodiment of the invention, the amount of the composite proliferation agent added to the raw milk accounts for 5-10% of the total mass of the raw milk.
In one embodiment of the invention, lactobacillus plantarum is inoculated in raw milk added with the compound proliferation agent capable of delaying the reduction of the viable count of lactobacillus plantarum fermented milk, the thickening agent, the emulsifying agent, the sweet substance and the edible essence for fermentation to obtain fermented milk; the sweet substance refers to food material or food additive for imparting sweet taste to food.
In one embodiment of the invention, the addition amount of the thickener in the raw milk accounts for 0.5-1.5% of the total mass of the raw milk.
In one embodiment of the invention, the component of the thickener comprises one or more of pectin, carrageenan, xanthan gum, locust bean gum, agar, carboxymethyl cellulose, sodium alginate, Propylene Glycol Alginate (PGA), natural starch or modified starch.
In one embodiment of the invention, the ingredients of the thickener comprise pectin, agar, native starch and destructured starch.
In one embodiment of the invention, the pectin is a low ester pectin.
In one embodiment of the invention, the destructured starch comprises physically destructured starch as well as chemically destructured starch.
In one embodiment of the invention, the emulsifier is added in the raw milk in an amount of 0.05 to 0.15% by mass based on the total mass of the raw milk.
In one embodiment of the present invention, the ingredient of the emulsifier comprises a monoglyceride and/or diglyceride fatty acid ester.
In one embodiment of the present invention, the sweet substance is added to the raw milk in an amount of 0.0005 to 7.0% by mass based on the total mass of the raw milk.
In one embodiment of the invention, the ingredient of the sweetening substance comprises sugar and/or a sweetener.
In one embodiment of the invention, the sugar component comprises sucrose and/or beet sugar.
In one embodiment of the invention, the sugar is added to the raw milk in an amount of 3-7% by mass based on the total mass of the raw milk.
In one embodiment of the present invention, the sweetener is added to the raw milk in an amount of 0.0005 to 0.02% by mass based on the total mass of the raw milk.
In one embodiment of the invention, the sugar component comprises one or more of white sugar, soft white sugar, yellow granulated sugar, brown granulated sugar, polycrystalline rock sugar, single crystal rock sugar, cubic sugar bornyl sugar, high fructose syrup, honey or fructose.
In one embodiment of the invention, the ingredient of the sweetener comprises one or more of aspartame, acesulfame k, sucralose, or neotame.
In one embodiment of the invention, the addition amount of the edible essence in the raw milk accounts for 0.05-0.15% of the total mass of the raw milk.
In one embodiment of the invention, the method comprises the steps of mixing raw milk, a compound proliferation agent, a thickening agent, an emulsifier, a sweet substance, flavoring essence and water, and then stirring for the first time to obtain a feed liquid; homogenizing, sterilizing and cooling the obtained feed liquid to obtain treated feed liquid; inoculating lactobacillus plantarum in the treated feed liquid, and then stirring for the second time to obtain a fermentation raw material; and fermenting the fermentation raw material to obtain the fermented milk.
In one embodiment of the invention, the first stirring time is 15-30 min, the speed is 200-300 r/min, and the temperature is 40-55 ℃.
In one embodiment of the present invention, the homogenization is performed in two stages, the temperature of the first stage of homogenization is 60 to 70 ℃, and the pressure is 15 to 18MPa, and the temperature of the second stage of homogenization is 60 to 70 ℃, and the pressure is 2 to 5 MPa.
In one embodiment of the present invention, the sterilization temperature is 85-95 ℃ and the sterilization time is 5-10 min.
In one embodiment of the present invention, the cooling is performed to 30 to 37 ℃.
In one embodiment of the present invention, the time of the second stirring is 5 to 10min, and the speed is 100 to 200 r/min.
In one embodiment of the invention, the fermentation temperature is 30-37 ℃, the fermentation time is 6-10 h, and the end point is acidity up to 65-75 DEG T.
In one embodiment of the invention, the method comprises the steps of mixing raw milk, a compound proliferation agent, a thickening agent, an emulsifier, a sweet substance, flavoring essence and water, and then stirring for the first time to obtain a feed liquid; homogenizing, sterilizing and cooling the obtained feed liquid to obtain treated feed liquid; inoculating lactobacillus plantarum in the treated feed liquid, and then stirring for the second time to obtain a fermentation raw material; fermenting the fermentation raw material to obtain fermented milk; and demulsifying the obtained fermented milk, and turning over the cylinder to obtain the treated fermented milk.
The demulsification is a process of converting the yogurt from a solidification state into a viscous liquid state by a mechanical stirring mode after the fermentation of the stirred yogurt is finished.
The cylinder turning is a process of conveying the stirred yoghurt from the fermentation tank to the tank to be filled through the volumetric pump after the fermentation is finished and the emulsion breaking is finished.
In one embodiment of the invention, the tilt cylinder is a back pressure tilt cylinder.
The back pressure cylinder turnover is a process of making the texture of the yoghourt more uniform and finer by carrying out certain back pressure treatment on the yoghourt in the cylinder turnover conveying process.
In one embodiment of the invention, the pressure of the back pressure turnover cylinder is 0.3-0.5 MPa.
In one embodiment of the invention, the pressure of the back pressure tilt cylinder is 0.4 MPa.
In one embodiment of the invention, the method comprises the steps of mixing raw milk, a compound proliferation agent, a thickening agent, an emulsifier, a sweet substance, flavoring essence and water, and then stirring for the first time to obtain a feed liquid; homogenizing, sterilizing and cooling the obtained feed liquid to obtain treated feed liquid; inoculating lactobacillus plantarum in the treated feed liquid, and then stirring for the second time to obtain a fermentation raw material; fermenting the fermentation raw material to obtain fermented milk; demulsifying the obtained fermented milk, and turning over the cylinder to obtain the treated fermented milk; and cooling, filling and after-ripening the treated fermented milk again to obtain a fermented milk finished product.
In one embodiment of the invention, the finished fermented milk product needs to be stored at 2-6 ℃.
The invention provides fermented milk prepared by the preparation method of the fermented milk rich in lactobacillus plantarum.
The invention provides a product containing the dairy product or the fermented milk.
Has the advantages that:
(1) the components of the composite proliferation agent comprise germinated brown rice powder, banana powder, hydrolyzed whey protein, oat extract, malt extract and fructo-oligosaccharide (the mass ratio of the germinated brown rice powder to the banana powder to the hydrolyzed whey protein to the oat extract to the malt extract to the fructo-oligosaccharide is 10-30: 5-15: 25-40: 20-80: 5-10), and the composite proliferation agent is added into a milk-based system (the addition amount accounts for 5-10% of the total mass of the milk-based system), so that the technical problems that lactobacillus plantarum grows slowly and cannot be subjected to milk coagulation in the milk-based system can be solved, and the lactobacillus plantarum can rapidly produce acid and milk coagulation in the milk-based system;
(2) the composite proliferation agent is used for fermenting the lactobacillus plantarum in a milk-based system, the fermentation end point (65-75 DEG T) can be reached only by 6-12 hours, and the viable count of the lactobacillus plantarum in the dairy product obtained by fermentation can reach 1.2 multiplied by 109～1.6×109About CFU/g, the large-scale application of the lactobacillus plantarum in the fermented dairy product is greatly promoted;
(3) the composite proliferation agent is used for fermenting the lactobacillus plantarum in a milk base system, so that the viable count of the lactobacillus plantarum in the fermented milk can be kept stable within 25 days of shelf life (the viable count in the fermented milk is not less than 1.0 multiplied by 10 after the 25 days of shelf life is finished)9CFU/g), which undoubtedly solves the problem that the viable count of the fermented milk produced by using the solid malt extract is reduced rapidly in the shelf life;
(4) the compound proliferation agent is used for fermenting the lactobacillus plantarum in a milk-based system, so that the problem of poor flavor (beany flavor or bitter taste) of a product generated when yeast powder, soybean protein, soybean peptone or hydrolyzed soybean protein is used for fermenting the lactobacillus plantarum in the milk-based system can be avoided, and the large-scale application of the lactobacillus plantarum in a fermented milk product is greatly promoted.
Detailed Description
The present invention will be further illustrated below with reference to specific examples and comparative examples.
The lactobacillus plantarum used in the following examples was obtained from the food biotechnology center of south Jiangnan university; germinated brown rice powder is purchased from Yiwan biotechnology limited company in Zhejiang; banana powder was purchased from south beijing previ biotechnology limited; hydrolyzed whey protein was purchased from Shanghai Fuxin industries, Inc.; oat extract was obtained from xiamen glanbell biotechnology limited; malt extract was purchased from shanghai english united food and beverage limited; fructooligosaccharides were purchased from Shanghai Fuxin industries, Inc.
The detection methods referred to in the following examples are as follows:
the detection method of viable count comprises the following steps: the national standard GB 4789.35-2016 food safety national standard food microbiology detection of lactobacillus is adopted.
And (3) an acidity detection method: the national standard GB 431334-.
Sensory evaluation: fermented milk samples were taken and placed in tasting cups for sensory evaluation in a 500 population.
Sensory evaluation criteria: the sensory score is 1-5 points;
wherein, if the color of the fermented milk is milky white or yellowish, the fermented milk has the special texture of the fermented milk, the texture is compact, compact and uniform, the fermented milk has pleasant frankincense flavor and grain fragrance, and the flavor is coordinated, and the taste is sour and sweet, so the score is 5;
if the color of the fermented milk is milky white or yellowish, the fermented milk has the special texture of the fermented milk, the texture is compact, compact and uniform, the fermented milk has good milk fragrance and grain fragrance, the flavor is coordinated, and the taste is sour and sweet, which means 4 points;
if the color of the fermented milk is milky white or yellowish, the fermented milk has the special texture of the fermented milk, the texture is compact, compact and uniform, the fermented milk has better milk fragrance and grain fragrance, the flavor is more harmonious, and the taste is sour and sweet, so 3 minutes;
if the color of the fermented milk is milky white or yellowish, the fermented milk has the special texture of the fermented milk, loose and uniform texture, certain milk fragrance and grain fragrance, and certain bitterness and peculiar smell, the score is 2;
if the fermented milk is milky white or yellowish in color, does not have the texture peculiar to fermented milk, does not cause curd, does not have milk flavor and grain aroma, and has bitterness and foreign flavor, it can be said to be 1 point.
Example 1:
the method comprises the following specific steps:
(1) raw materials were taken as per table 1;
(2) premixing a sweet substance, a thickening agent, an emulsifier and a composite proliferation agent according to the proportion in a table 1, dissolving the obtained premix in raw milk at 40 ℃, slowly adding edible essence, stirring for 30min, and uniformly mixing to obtain a feed liquid A;
(3) homogenizing the material liquid A at a first-stage homogenizing pressure of 15MPa and a second-stage homogenizing pressure of 5MPa at a homogenizing temperature of 60 deg.C, sterilizing at 85 deg.C for 10min, and cooling to 30 deg.C to obtain material liquid B;
(4) inoculating Lactobacillus plantarum CGMCC No.5494 with an inoculum size of 2.5 × 10 in the feed liquid B7CFU/mL, the inoculation temperature is 30 ℃, after stirring and mixing for 5min at 200r/min, fermentation is carried out at 30 ℃ until the end-point acidity is 65-75 DEG T, and the fermentation time is 7-8 h, so as to obtain feed liquid C;
(5) in the fermentation process, 25g of the feed liquid C is sampled from the feed liquid C for viable bacteria counting and acidity measurement after 0h, 2h, 4h, 6h and 8h of fermentation respectively (the detection results are shown in Table 2).
(6) Back-pressing and turning over the feed liquid C to 0.3MPa, cooling to 20 ℃, filling at 20 ℃, and after-ripening the prepared fermented milk at 10 ℃ for 10 hours to obtain a fermented milk finished product;
(7) the fermented milk product is preserved at 4 ℃ for 25 days, and 25g of the fermented milk product is sampled respectively on days 1, 4, 12, 19 and 25 during the preservation process for viable bacteria counting and acidity determination (the detection results are shown in Table 2);
(8) a part of the fermented milk product was taken on day 25 of storage for sensory evaluation (see table 3 for evaluation results).
According to the table 2, the compound proliferation agent can enable fermented milk to reach the fermentation end point within 8h, the pH value and the titrated acidity are respectively 4.26 and 70 DEG T, and the viable count is kept at a high level (1.49 multiplied by 10)9CFU/g); after being preserved for 25 days, the viable count still keeps high level (1.31 multiplied by 10)9CFU/g)，No significant drop occurred.
According to the table 3, the flavor and the mouthfeel of the product are both good, and 500 people feel that the evaluation result is averagely divided into 46 points, reach the favorite level and are close to the favorite level.
TABLE 1 raw material formulation
Figure BDA0001857853270000081
TABLE 2 Lactobacillus plantarum CGMCC No.5494 viable count and acidity change during fermentation and preservation
Time pH Acidity (° T) is titrated Viable count (. times.10)7CFU/g)
0h 6.27 21 2.58
2h 6.15 23 3.23
4h 5.60 32 11.9
6h 4.83 49 95
8h 4.25 69 147
1d 4.26 70 149
4d 4.10 90 142
12d 3.89 102 162
19d 3.93 106 145
25d 4.00 102 131
Example 2:
the method comprises the following specific steps:
(1) raw materials were taken as per table 4;
(2) premixing the sweet substance, the thickening agent, the emulsifying agent and the composite proliferation agent according to the proportion in the table 4, dissolving the obtained premix in raw milk at 55 ℃, slowly adding the premix and edible essence, stirring for 15min, and uniformly mixing to obtain feed liquid A;
(3) homogenizing the material liquid A at a first-stage homogenizing pressure of 18MPa and a second-stage homogenizing pressure of 2MPa at a homogenizing temperature of 70 deg.C, sterilizing at 95 deg.C for 5min, and cooling to 37 deg.C to obtain material liquid B;
(4) inoculating Lactobacillus plantarum CGMCC No.6077 with an inoculum size of 1.0 × 10 in the feed liquid B7CFU/mL, the inoculation temperature is 37 ℃, the mixture is stirred and mixed for 10min at 100r/min, and then the mixture is fermented at 37 ℃ until the final acidity is 65-75 DEG T, the fermentation time is 10h, and feed liquid C is obtained;
(5) in the fermentation process, 25g of the feed liquid C is sampled from the feed liquid C for viable bacteria counting and acidity measurement after 0h, 2h, 4h, 6h and 8h of fermentation respectively (the detection results are shown in Table 5).
(6) Back-pressing and turning over the feed liquid C to 0.5MPa, cooling to 25 ℃, filling at 25 ℃, and after-ripening the prepared fermented milk for 15h at 2 ℃ to obtain a fermented milk finished product;
(7) the fermented milk product is preserved at 4 ℃ for 25 days, and 25g of the fermented milk product is sampled respectively on days 1, 4, 12, 19 and 25 during the preservation process for viable bacteria counting and acidity determination (the detection results are shown in Table 5);
(8) a part of the fermented milk product was taken on day 25 of storage for sensory evaluation (see table 3 for evaluation results).
According to the table 5, the compound proliferation agent can enable fermented milk to reach the fermentation end point within 8h, the pH value and the titrated acidity are respectively 4.34 and 75 DEG T, and the viable count is kept at a high level (1.60 multiplied by 10)9CFU/g); after being preserved for 25 days, the viable count still keeps high level (1.31 multiplied by 10)9CFU/g) no significant drop occurred.
According to the table 3, the flavor and the mouthfeel of the product are good, 500 people feel that the evaluation result is averagely divided into 48 points, the favorable level is reached, and the preference is close to the extreme preference.
TABLE 4 raw material formulation
Figure BDA0001857853270000091
TABLE 5 Lactobacillus plantarum CGMCC No.6077 viable count and acidity change during fermentation and preservation
Time pH Acidity (° T) is titrated Viable count (. times.10)7CFU/g)
0h 6.37 16 0.8
2h 6.06 26 1.36
4h 5.56 33 85
6h 4.84 56 105
8h 4.34 75 160
1d 4.32 76 161
4d 3.98 95 183
12d 3.80 112 199
19d 3.76 116 125
25d 4.0 110 120
Example 3:
the method comprises the following specific steps:
(1) raw materials were taken as per table 6;
(2) premixing the sweet substance, the thickening agent, the emulsifying agent and the composite proliferation agent according to the proportion in the table 6, dissolving the obtained premix in raw milk at 55 ℃, slowly adding the premix and edible essence, stirring for 15min, and uniformly mixing to obtain feed liquid A;
(3) homogenizing the material liquid A at a first-stage homogenizing pressure of 18MPa and a second-stage homogenizing pressure of 2MPa at a homogenizing temperature of 70 deg.C, sterilizing at 95 deg.C for 5min, and cooling to 35 deg.C to obtain material liquid B;
(4) inoculating Lactobacillus plantarum CGMCC No.5492 with the inoculum size of 4.0 × 10 in the feed liquid B7CFU/mL, the inoculation temperature is 35 ℃, the mixture is stirred and mixed for 10min at 100r/min, and then the mixture is fermented at 35 ℃ until the final acidity is 65-75 DEG T, the fermentation time is 8h, and feed liquid C is obtained;
(5) in the fermentation process, 25g of the feed liquid C is sampled for viable count and acidity determination in 0h, 2h, 4h, 6h, 8h, 10h and 12h of fermentation respectively (the detection results are shown in Table 7).
(6) Back-pressing and turning over the feed liquid C to 0.4MPa, cooling to 20 ℃, filling at 20 ℃, and after-ripening the prepared fermented milk at 4 ℃ for 15h to obtain a fermented milk finished product;
(7) the fermented milk product is preserved at 4 ℃ for 25 days, and 25g of the fermented milk product is sampled at 1 st day, 4 th day, 12 th day, 19 th day and 25 th day for viable bacteria count and acidity determination during the preservation process (the detection results are shown in Table 7);
(8) a part of the fermented milk product was taken on day 25 of storage for sensory evaluation (see table 3 for evaluation results).
According to the table 7, the compound proliferation agent can enable fermented milk to reach the fermentation end point within 12h, the pH value and the titrated acidity are respectively 4.43 and 65 DEG T, and the viable count is kept at a high level (1.22 multiplied by 10)9CFU/g); after being preserved for 25 days, the viable count still keeps high level (1.05X 10)9CFU/g) no significant drop occurred.
According to the table 3, the flavor and the mouthfeel of the product are good, and 500 people feel that the evaluation result is averagely divided into 45 points, so that the favorite level is reached and the favorite level is close to the favorite level.
TABLE 6 raw material formulation
Figure BDA0001857853270000101
TABLE 7 Lactobacillus plantarum CGMCC No.5492 viable count and acidity change during fermentation and preservation
Time pH Acidity (° T) is titrated Viable count (. times.10)7CFU/g)
0h 6.31 17 3.9
2h 6.05 23 4.5
4h 5.45 31 33
6h 5.09 40 54
8h 4.96 46 66
10h 4.86 56 82
12h 4.43 64 122
1d 4.43 65 120
4d 4.01 89 140
12d 3.91 100 139
16d 3.86 104 121
20d 3.81 107 115
25d 3.91 103 105
Example 4:
the method comprises the following specific steps:
(1) raw materials were taken as per table 8;
(2) premixing the sweet substance, the thickening agent, the emulsifying agent and the composite proliferation agent according to the proportion in the table 8, dissolving the obtained premix in raw milk at 55 ℃, slowly adding the premix and edible essence, stirring for 15min, and uniformly mixing to obtain feed liquid A;
(3) homogenizing the material liquid A at a first-stage homogenizing pressure of 18MPa and a second-stage homogenizing pressure of 2MPa at a homogenizing temperature of 70 deg.C, sterilizing at 95 deg.C for 5min, and cooling to 35 deg.C to obtain material liquid B;
(4) inoculating Lactobacillus plantarum CGMCC No.5494 with an inoculum size of 2.5 × 10 in the feed liquid B7CFU/mL, the inoculation temperature is 35 ℃, the mixture is stirred and mixed for 10min at 100r/min, and then the mixture is fermented at 35 ℃ until the final acidity is 65-75 DEG T, and the fermentation time is 6-7 h, so that feed liquid C is obtained;
(5) in the fermentation process, 25g of the feed liquid C is sampled from the feed liquid C for viable bacteria counting and acidity measurement after 0h, 2h, 4h, 6h and 8h of fermentation respectively (the detection results are shown in Table 9).
(6) Back-pressing and turning over the feed liquid C to 0.4MPa, cooling to 20 ℃, filling at 20 ℃, and after-ripening the prepared fermented milk at 4 ℃ for 15h to obtain a fermented milk finished product;
(7) the fermented milk product is preserved at 4 ℃ for 25 days, and 25g of the fermented milk product is sampled respectively on days 1, 4, 12, 19 and 25 during the preservation process for viable count and acidity determination (the detection results are shown in Table 9);
(8) a part of the fermented milk product was taken on day 25 of storage for sensory evaluation (see table 3 for evaluation results).
According to the table 9, the compound proliferation agent can enable the fermented milk to exceed the fermentation end point after 8h, and the pH value and the titrated acidity of the fermented milk are respectively higher4.40 and 66 DEG T, the viable count remains high (1.43X 10)9CFU/g); after being preserved for 25 days, the viable count still keeps high level (1.09X 10)9CFU/g) no significant drop occurred.
According to the table 3, the flavor and the mouthfeel of the product are both good, 500 people feel that the evaluation result is averagely divided into 47 points, the favorite level is reached, and the taste is close to a very favorite level.
TABLE 8 raw material formulation
Figure BDA0001857853270000121
TABLE 9 Lactobacillus plantarum CGMCC No.5494 viable count and acidity change during fermentation and preservation
Time pH Acidity (° T) is titrated Viable count (. times.10)7CFU/g)
0h 6.36 18 2.5
2h 6.26 19 3.7
4h 5.60 35 46
6h 4.96 46 85
8h 4.40 66 145
1d 4.40 67 143
4d 4.05 85 161
12d 3.90 110 145
16d 3.85 112 132
20d 3.80 115 115
25d 3.85 111 109
Comparative example 1:
the method comprises the following specific steps:
(1) raw materials were taken as per table 10;
(2) premixing the sweet substance, the thickening agent, the emulsifying agent and the composite proliferation agent according to the proportion in the table 10, dissolving the obtained premix in raw milk at 55 ℃, slowly adding the premix and edible essence, stirring for 15min, and uniformly mixing to obtain feed liquid A;
(3) homogenizing the material liquid A, wherein the primary homogenizing pressure is 18MPa, the secondary homogenizing pressure is 2MPa, the homogenizing temperature is 70 deg.C, sterilizing at 85 deg.C for 10min, and cooling to 35 deg.C to obtain material liquid B;
(4) inoculating Lactobacillus plantarum CGMCC No.5494 with an inoculum size of 2.5 × 10 in the feed liquid B7CFU/mL, the inoculation temperature is 35 ℃, the mixture is stirred and mixed for 10min at 100r/min, and then the mixture is fermented at 35 ℃ until the final acidity is 65-75 DEG T, and the fermentation time is 8-12 h, so that feed liquid C is obtained;
(5) in the fermentation process, 25g of the feed liquid C is sampled from the feed liquid C for viable count and acidity measurement after 0h, 4h, 8h, 12h and 24h of fermentation respectively (the detection results are shown in Table 11).
(6) Back-pressing and turning over the feed liquid C to 0.4MPa, cooling to 20 ℃, filling at 20 ℃, and after-ripening the prepared fermented milk at 4 ℃ for 15h to obtain a fermented milk finished product;
(7) part of the fermented milk product was subjected to sensory evaluation (see table 3 for evaluation results).
According to the table 11, the compound proliferation agent can ensure that the pH and the titration acidity of the product are respectively 4.25 and 80 DEG T at 12h, and the viable count is kept at a high level (9.3 multiplied by 10)8CFU/g), the time required for reaching the fermentation end point (65-75 DEG T) is 8-12 h; compared with comparative example 2, the lactobacillus plantarum acid production is promoted faster, the proliferation effect is obvious, the viable bacteria are high, but the effect is obviously not as good as the real oneExamples 1 to 4.
According to table 3, the product had very poor flavor and mouthfeel, had a pronounced beany flavor and bitterness, and 500 people were rated on average 17 points on a sensory scale, on a very dislike and dislike scale.
TABLE 10 raw material formulation
Figure BDA0001857853270000131
TABLE 11 Lactobacillus plantarum CGMCC No.5494 viable count and acidity change during fermentation and preservation
Time pH Acidity (° T) is titrated Viable count (. times.10)7CFU/g)
0h 6.45 29 2.5
4h 5.35 42 42
8h 4.65 60 78
12h 4.25 85 93
24h 3.98 105 121
1d 3.97 106 120
7d 3.90 108 12
10d 3.89 108 6.7
14d 3.86 112 1.2
Comparative example 2:
the method comprises the following specific steps:
(1) raw materials were taken as per table 14;
(2) according to the proportion in the table 14, firstly premixing the sweet substance, the thickening agent, the emulsifying agent and the composite proliferation agent, dissolving the obtained premix in raw milk at 55 ℃, slowly adding the premix and the edible essence, stirring for 15min, and uniformly mixing to obtain feed liquid A;
(3) homogenizing the material liquid A, wherein the primary homogenizing pressure is 18MPa, the secondary homogenizing pressure is 2MPa, the homogenizing temperature is 70 deg.C, sterilizing at 85 deg.C for 10min, and cooling to 35 deg.C to obtain material liquid B;
(4) inoculating Lactobacillus plantarum CGMCC No.5494 with an inoculum size of 2.5 × 10 in the feed liquid B7CFU/mL, the inoculation temperature is 35 ℃, the mixture is stirred and mixed for 10min at 100r/min, and then the mixture is fermented at 35 ℃ until the final acidity is 65-75 DEG T, the fermentation time is 10h, and feed liquid C is obtained;
(5) in the fermentation process, 25g of the feed liquid C is sampled from the feed liquid C for viable bacteria counting and acidity measurement after fermentation for 0h, 2h, 4h, 6h, 8h and 10h respectively (the detection results are shown in Table 13).
(6) Back-pressing and turning over the feed liquid C to 0.4MPa, cooling to 20 ℃, filling at 20 ℃, and after-ripening the prepared fermented milk at 4 ℃ for 15h to obtain a fermented milk finished product;
(7) the fermented milk product was preserved at 4 ℃ for 25 days, and 25g of the fermented milk product was sampled for viable cell count and acidity determination on days 1, 4, 8, 12, 16, 20 and 25 during the preservation process (see table 15 for the test results);
(8) a part of the fermented milk product was taken on day 25 of storage for sensory evaluation (see table 3 for evaluation results).
According to the table 15, the compound proliferation agent can enable fermented milk to reach the fermentation end point within 10h, the pH value and the titrated acidity are respectively 4.37 and 74 DEG T, and the viable count is kept at a high level (1.08 multiplied by 10)9CFU/g); the compound proliferation agent can ensure that the acidity of the fermented milk is not obviously increased within 25 days of shelf life, but the viable count is obviously reduced.
According to the table 3, the flavor and the mouthfeel of the product are good, 500 people feel that the evaluation result is averagely divided into 48 points, the favorable level is reached, and the preference is close to the extreme preference.
TABLE 14 raw material formulation
Components Amount (mass%/%)
White granulated sugar 7.0
Solid malt extract 7.5
Plant lactobacillus CGMCC No.6077 bacterial powder 0.00625
Thickening agent 1.5
Emulsifier 0.15
Edible essence 0.15
Raw milk Supplement to 100
TABLE 15 Lactobacillus plantarum CGMCC No.5494 viable count and acidity change during fermentation and preservation
Time pH Acidity (° T) is titrated Viable count (. times.10)7CFU/g)
0h 6.19 26 2.5
2h 6.12 26 3.3
4h 5.73 32 8
6h 5.26 44 32
8h 4.66 64 74
10h 4.37 74 108
1d 4.45 72 99
4d 4.26 83 51
8d 4.11 86 36
12d 4.07 88 31
16d 4.07 91 20
20d 4.08 90 12
25d 4.15 88 2.8
TABLE 3 sensory evaluation results
Numbering Score of
Example 1 46
Example 2 48
Example 3 45
Example 4 47
Comparative example 1 17
Comparative example 2 48
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (8)

1. A compound proliferation agent capable of delaying the reduction of the viable count of lactobacillus plantarum fermented milk is characterized in that the components of the compound proliferation agent are germinated brown rice powder, banana powder, hydrolyzed whey protein, oat extract, malt extract and fructo-oligosaccharide; the mass ratio of the germinated brown rice powder to the banana powder to the hydrolyzed whey protein to the oat extract to the malt extract to the fructo-oligosaccharide is (10-30): (10-30): (5-15): (25-40): (20-80): (5-10); the addition amount of the compound proliferation agent in the raw milk accounts for 5-10% of the total mass of the raw milk.
2. The dairy product prepared by the compound proliferation agent capable of delaying the reduction of the number of the lactobacillus plantarum fermented dairy bacteria according to claim 1.
3. A method for preparing fermented milk rich in Lactobacillus plantarum, characterized in that the compound proliferation agent according to claim 1 is used to delay the decrease of viable count of the fermented milk.
4. The method for producing fermented milk containing lactobacillus plantarum according to claim 3, wherein lactobacillus plantarum is inoculated into raw milk to be fermented, to which the complex growth promoting agent according to claim 1, which retards decrease in the number of viable bacteria in the fermented milk, is added, to obtain fermented milk.
5. The method for preparing fermented milk rich in lactobacillus plantarum of claim 3, wherein the lactobacillus plantarum comprises one or more of lactobacillus plantarum CGMCC No.8246, lactobacillus plantarum CGMCC No.8242, lactobacillus plantarum CGMCC No.8243, lactobacillus plantarum CGMCC No.6077, lactobacillus plantarum CGMCC No.5495, lactobacillus plantarum CGMCC No.5494, lactobacillus plantarum CGMCC No.5492, lactobacillus plantarum CGMCC No.4286, lactobacillus plantarum CCTCC M206032, or lactobacillus plantarum CCTCC number M206033.
6. The method for preparing fermented milk rich in Lactobacillus plantarum according to any one of claims 3 to 5, wherein Lactobacillus plantarum is inoculated into raw milk added with the compound proliferation agent, the thickening agent, the emulsifying agent, the sweet substance and the flavoring essence according to claim 1, which can delay the reduction of viable count of the fermented milk of Lactobacillus plantarum, and fermented to obtain fermented milk; the sweet substance refers to food material or food additive for imparting sweet taste to food.
7. Fermented milk produced by the method for producing fermented milk enriched with Lactobacillus plantarum according to any of claims 3-6.
8. A product comprising the dairy product of claim 2 or the fermented milk of claim 7.
CN201811322432.9A 2018-11-08 2018-11-08 Compound proliferation agent capable of delaying reduction of viable count of lactobacillus plantarum fermented milk Active CN109497133B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201811322432.9A CN109497133B (en) 2018-11-08 2018-11-08 Compound proliferation agent capable of delaying reduction of viable count of lactobacillus plantarum fermented milk

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201811322432.9A CN109497133B (en) 2018-11-08 2018-11-08 Compound proliferation agent capable of delaying reduction of viable count of lactobacillus plantarum fermented milk

Publications (2)

Publication Number Publication Date
CN109497133A CN109497133A (en) 2019-03-22
CN109497133B true CN109497133B (en) 2021-05-04

Family

ID=65747837

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201811322432.9A Active CN109497133B (en) 2018-11-08 2018-11-08 Compound proliferation agent capable of delaying reduction of viable count of lactobacillus plantarum fermented milk

Country Status (1)

Country Link
CN (1) CN109497133B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111955548B (en) * 2020-09-03 2022-09-02 光明乳业股份有限公司 Pure probiotic flavored fermented milk and preparation method thereof
CN117187141A (en) * 2023-10-07 2023-12-08 四川大学 Lactobacillus plantarum for shallow fermentation of fruits and vegetables and preparation method of fermented fruits and vegetables

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010259435A (en) * 2009-04-28 2010-11-18 Kuang Chuan Dairy Co Ltd Natto-fermented milk and method for producing the same
US20160353760A1 (en) * 2015-06-04 2016-12-08 Fairlife, Llc Methods for Making Shelf-Stable Cultured Dairy Products
CN106804710A (en) * 2015-11-30 2017-06-09 内蒙古伊利实业集团股份有限公司 It is a kind of to maintain Yoghourt of number of live bacteria of probiotics and preparation method thereof in shelf life

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103843894B (en) * 2012-11-30 2015-10-21 内蒙古伊利实业集团股份有限公司 Keep the method for the viable count in Yoghourt or active lactic acid bacteria drink
CN108315277B (en) * 2018-03-19 2021-01-05 金华银河生物科技有限公司 Lactobacillus plantarum and method for freeze-drying lactic acid bacteria

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010259435A (en) * 2009-04-28 2010-11-18 Kuang Chuan Dairy Co Ltd Natto-fermented milk and method for producing the same
US20160353760A1 (en) * 2015-06-04 2016-12-08 Fairlife, Llc Methods for Making Shelf-Stable Cultured Dairy Products
CN106804710A (en) * 2015-11-30 2017-06-09 内蒙古伊利实业集团股份有限公司 It is a kind of to maintain Yoghourt of number of live bacteria of probiotics and preparation method thereof in shelf life

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"植物乳杆菌的研究进展";洪青等;《乳业科学与技术》;20171231;第40卷(第6期);第33-37页 *

Also Published As

Publication number Publication date
CN109497133A (en) 2019-03-22

Similar Documents

Publication Publication Date Title
CN109497135B (en) Fermented milk rich in lactobacillus plantarum and preparation method thereof
CN107873841B (en) Lactic acid bacteria beverage and production process thereof
CN104186656A (en) Low-sugar brown lactobacillus drink and preparation method thereof
CN113349258B (en) Non-additive double-protein normal-temperature yoghourt and preparation method thereof
CN110200070B (en) Yoghourt rich in GABA and preparation method thereof
CN109497132B (en) Composite proliferation agent for promoting efficient proliferation of lactobacillus plantarum in milk matrix system
CN106615101A (en) Stirring type preparation process of stirring type active probiotic flavored fermented milk
CN105394179A (en) Cereal kefir beverage and preparation method thereof
CN103843894B (en) Keep the method for the viable count in Yoghourt or active lactic acid bacteria drink
CN109497133B (en) Compound proliferation agent capable of delaying reduction of viable count of lactobacillus plantarum fermented milk
CN101283773B (en) Essence prepared by dried whey and its preparation method
CN110169520A (en) A kind of lactic acid bacteria and saccharomycete DV10 cooperative fermentation mango drinks and its method
CN109430392A (en) A kind of low-sugar low-fat brown lactic acid bacteria beverage and preparation method thereof
CN103976444B (en) Kernel dew and preparation method thereof
CN113812461A (en) Method for producing yoghourt by two-stage fermentation and probiotic herbal yoghourt
CN108902314B (en) Double-protein fermented milk beverage rich in active lactobacillus plantarum and preparation method thereof
CN105613740B (en) A kind of brown lactic acid bacteria beverage and its production method containing pueraria lobata
CN115505539B (en) Kluyveromyces marxianus and application thereof in fermented food
CN109497134B (en) Composite proliferation agent capable of delaying lactobacillus plantarum fermentation lactic acidation
CN105505733B (en) A kind of bamboo milk vinegar and preparation method thereof
CN107616226A (en) Coagulating type mushroom Yoghourt and its processing method
CN105713839B (en) One plant of Monascus fulginosus bacterial strain and its preparing the application in red yeast rice cheese
CN107858258B (en) Preparation method of succinic acid-rich mature vinegar and succinic acid-rich mature vinegar
CN109511739A (en) Acidified milk and preparation method thereof when a kind of low temperature rich in lactobacillus plantarum is long
CN103621626A (en) Hazel mushroom yogurt and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant