CN109511738A - A kind of low-temperature short-time acidified milk and preparation method thereof rich in lactobacillus plantarum - Google Patents
A kind of low-temperature short-time acidified milk and preparation method thereof rich in lactobacillus plantarum Download PDFInfo
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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
- 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
Abstract
The invention discloses a kind of low-temperature short-time acidified milk and preparation method thereof rich in lactobacillus plantarum, belongs to microorganisms technical field and fermentation technical field.Method of the invention is to be inoculated in lactobacillus plantarum in the raw milk for being added to solid malt extract to ferment, and obtains acidified milk；Proliferation and fermentation of the lactobacillus plantarum in Cow Milk Fermentation system can be successfully realized using method of the invention, and are substantially shorter fermentation time of the lactobacillus plantarum in Cow Milk Fermentation system；Acidified milk is prepared using method of the invention, ferment 8~10h, that is, may make that lactobacillus plantarum viable count is up to 1.1 × 10 in acidified milk9CFU/g, and, acidified milk is prepared using method of the invention, it avoids using yeast powder, soybean protein, soy peptone or hydrolytic soya bean protein as the problem of having a poor flavour (beany flavor or bitter taste) of product caused when lactobacillus plantarum being promoted to ferment in cow's milk, is greatly promoted lactobacillus plantarum in the large-scale application of fermented dairy product.
Description
Technical field
The present invention relates to a kind of low-temperature short-time acidified milk and preparation method thereof rich in lactobacillus plantarum, belongs to microorganism skill
Art field and fermentation technical field.
Background technique
Acidified milk is using raw milk (or reconstituted milk) as primary raw material through streptococcus thermophilus and lactobacillus bulgaricus etc.
It is very popular with flavor by unique mouthfeel as a kind of milk product obtained by lactobacillus-fermented, it has been in great demand
Market is for many years.However, the lactic acid bacterias such as streptococcus thermophilus and lactobacillus bulgaricus are acidified milk leavening, do not have prebiotic spy
Property, and streptococcus thermophilus and lactobacillus bulgaricus is used only etc. several limited lactic acid bacterias carry out fermentation meeting so that ferment local-flavor
Product is single, homogeneous serious.
In recent years, the probiotics that lactobacillus plantarum is important as one kind, due to its own probiotic properties and biology
Characteristic is learned, the nutritive value of fermented food can not only be increased, moreover it is possible to improve taste and flavor, meanwhile, it is during the fermentation
Antibacterial material can also be generated, the preservation time of fermented food is extended, therefore, has been obtained in fermented product more and more extensive
Using.
Also, studies have found that, lactobacillus plantarum has absorption heavy metal, alleviates oxidative damage, promotes micro member
The characteristic of element absorption etc. has bigger potentiality than existing intervention stratege from the analysis of Lead Toxicity pathogenesis, as meal supplement
Scheme also has the characteristics such as safety, low cost, for example, lactobacillus plantarum CGMCC No.5494.
Lactobacillus plantarum CGMCC No.5494 not only has probiotic properties and biology possessed by probiotics itself
Characteristic also has lead outstanding tolerance, adsorption capacity and preferably oxidation resistance, can reduce in mouse tissue and blood
Lead level, and oxidative damage (the Lactobacillus plantarum of mice with lead poisoning can be alleviated
CCFM8661Alleviates Lead Toxicity in Mice, Biological Trace Element Research,
2012,150 (1-3): 264-271)；Tilapia mossambica daily gain is improved, the ability of the lead content of internal organs in Tilapia mossambica body is reduced
(Dietary Lactobacillus plantarum supplementation decreases tissue lead
accumulation and alleviates lead toxicity in Nile tilapia(Oreochromis
Niloticus), 2017, https: //doi.org/10.1111/are.13326)；And mainly pass through the albumen of cell wall
Amino and carboxyl adsorbed (The binding characters study of lead removal by
Lactobacillus plantarum CCFM8661, European Food Research and Technology, 2016,
242 (10): 1621-1629), there is huge application prospect in field of food.
We can attempt to replace the bacterium fermenting and producing such as streptococcus thermophilus and lactobacillus bulgaricus to ferment with lactobacillus plantarum
Cream is to solve the problems, such as that existing double egg-albumen fermentation cream lacks probiotic properties and flavor homogeneity is serious.
But research shows that: since lactobacillus plantarum lacks protease gene, and growing multiplication needs phosphate to constitute carefully
Born of the same parents' bilayer and microelement activate growth metabolism related enzyme systems, can not efficiently use macro-molecular protein in cow's milk into
Row growing multiplication.Therefore, the generally existing slow growth in Cow Milk Fermentation system of lactobacillus plantarum, acid producing ability are poor, it is difficult to solidifying
The technical problem of cream, so that this trial fails always, for example, lactobacillus plantarum CGMCC No.5494 mentioned above.
It can preferably grow in soya-bean milk, and have preferable acid producing ability, but can hardly give birth in cow's milk
It is long, the organoleptic indicators such as curdled milk time, titratable acidity, flavor, mouthfeel and the texture of yogurt are not also influenced significantly, only can
The production of yogurt is used for as afterfermentation agent.
Currently, also having research is by adding various proliferation factors, such as yeast powder, soybean egg in Cow Milk Fermentation system
White, soy peptone or hydrolytic soya bean protein etc. are to promote lactobacillus plantarum to grow in cow's milk, but these proliferation factor meetings
So that its obtained product special flavour is bad, there is some beany flavors or bitter taste, largely limit it in fermented dairy product
Large-scale application
Therefore, how to find one kind both can solve lactobacillus plantarum slow growth in cow's milk, and acid producing ability is poor, it is difficult to solidifying
The technical problem of cream, but the method that can not influence acidified milk flavor still needs to further study.
Summary of the invention
To solve the above problems, the preparation side of the present invention provides a kind of low-temperature short-time acidified milk rich in lactobacillus plantarum
Method.The method is to be inoculated in lactobacillus plantarum in the raw milk for being added to solid malt extract to ferment, and obtains acidified milk；It utilizes
The method can successfully realize proliferation and fermentation of the lactobacillus plantarum in Cow Milk Fermentation system, and be substantially shorter plant cream bar
Fermentation time of the bacterium in Cow Milk Fermentation system；Acidified milk is prepared using the method, ferment 8~10h, that is, may make in acidified milk
Lactobacillus plantarum viable count is up to 1.1 × 109CFU/g, also, acidified milk is prepared using the method, it avoids with yeast powder, greatly
Legumin, soy peptone or hydrolytic soya bean protein are as product caused when lactobacillus plantarum being promoted to ferment in cow's milk
The problem of having a poor flavour (beany flavor or bitter taste) is greatly promoted lactobacillus plantarum in the large-scale application of fermented dairy product.
Technical scheme is as follows:
The preparation method of the present invention provides a kind of low-temperature short-time acidified milk rich in lactobacillus plantarum, the method is will
Lactobacillus plantarum, which is inoculated in the raw milk for being added to solid malt extract, to ferment, and obtains acidified milk.The solid malt extract be from
Maltose, fructose, amino acid, small-molecular peptides, multivitamin, microelement are rich in by enzymolysis and extraction in barley and malt
And the full-natural nutritive substance of a variety of somatomedins.
In one embodiment of the invention, the raw milk is fresh milk and/or reconstituted milk.The fresh milk refers to
The raw milk without any processing is squeezed out from cow breast；The reconstituted milk, which refers to, to be concentrated milk, dries as concentrated milk
Or milk powder, then suitable quantity of water is added, it is made and water, the comparable lotion of solids ratio in former cream.
In one embodiment of the invention, the fat content in the raw milk is not less than raw milk gross mass
3.1%, protein content is not less than the 2.8% of raw milk gross mass, and nonfat milk solids content is not less than raw milk gross mass
8.1%.
In one embodiment of the invention, additive amount of the lactobacillus plantarum in raw milk is 1.0 × 107~
5.0×107CFU/mL。
In one embodiment of the invention, the lactobacillus plantarum includes lactobacillus plantarum CGMCC No.5494, plants
Object lactobacillus CGMCC No.8246, lactobacillus plantarum CGMCC No.6077, lactobacillus plantarum CGMCC No.4286 or plant cream
One of bacillus CCTCC M206032 or a variety of.
In one embodiment of the invention, the lactobacillus plantarum is lactobacillus plantarum CGMCC No.5494.
Additive amount of the solid malt extract in raw milk accounts for the 5~15% of raw milk gross mass.
In one embodiment of the invention, the method be lactobacillus plantarum is inoculated in be added to solid malt extract,
Thickener, emulsifier, sweet substance and edible essence raw milk in ferment, obtain acidified milk；The sweet substance
Refer to and assigns food with the raw-food material or food additives of sweet taste.Additive amount of the thickener in raw milk accounts for raw milk
The 0.5~1.5% of gross mass.
In one embodiment of the invention, the ingredient of the thickener includes pectin, carragheen, xanthan gum, locust bean
One of glue, agar, carboxymethyl cellulose, sodium alginate, propylene glycol alginate (PGA), native starch or converted starch
Or it is a variety of.
In one embodiment of the invention, the ingredient of the thickener includes pectin, agar, native starch and change
Property starch.
In one embodiment of the invention, the pectin is low-ester pectin.
In one embodiment of the invention, the converted starch includes that physically denatured starch and chemical modification form sediment
Powder.
Additive amount of the emulsifier in raw milk accounts for the 0.05~0.15% of raw milk gross mass.
In one embodiment of the invention, the ingredient of the emulsifier includes mono-fatty acid glyceride and/or double sweet
Oil and fat acid esters.
In one embodiment of the invention, additive amount of the sweet substance in raw milk accounts for raw milk gross mass
0.0005~7.0%.
In one embodiment of the invention, the ingredient of the sweet substance includes sugar and/or sweetener.
In one embodiment of the invention, the ingredient of the sugar includes sucrose and/or beet sugar.
In one embodiment of the invention, the additive amount of the sugar in raw milk account for raw milk gross mass 3~
7%.
In one embodiment of the invention, additive amount of the sweetener in raw milk accounts for raw milk gross mass
0.0005~0.02%.
In one embodiment of the invention, the ingredient of the sugar include white granulated sugar, soft white sugar, brown sugar, brown granulated sugar,
One of polycrystal rock sugar, monocrystal rock sugar, sugar cube golden slab sugar, fructose syrup, honey or fructose are a variety of.
In one embodiment of the invention, the ingredient of the sweetener includes Aspartame, acesulfame potassium, Sucralose
Or one of neotame or a variety of.
In one embodiment of the invention, additive amount of the edible essence in raw milk accounts for raw milk gross mass
0.05~0.15%.
In one embodiment of the invention, the ingredient of the edible essence includes yoghurt flavours and/or wheat essence.
In one embodiment of the invention, the method is by raw milk, thickener, emulsifier, white granulated sugar, solid
First time stirring is carried out after malt extract, edible essence and water mixing, obtains feed liquid；Obtained feed liquid is subjected to homogeneous, sterilization, cold
But, processed feed liquid is obtained；It carries out stirring for second after inoculated plant lactobacillus in processed feed liquid, obtains proferment
Material；Fermentation raw material is fermented, acidified milk is obtained.
In one embodiment of the invention, the time of first time stirring be 15~30min, speed be 200~
300r/min, temperature are 40~55 DEG C.
In one embodiment of the invention, the homogeneous divides two-stage, and the temperature of first order homogeneous is 60~70 DEG C, presses
Power is 15~18MPa, and the temperature of second level homogeneous is 60~70 DEG C, pressure is 2~5MPa.
In one embodiment of the invention, 85~95 DEG C of the temperature of the sterilization, time are 5~10min.
In one embodiment of the invention, described to be cooled to be cooled to 30~37 DEG C.
In one embodiment of the invention, the time of second stirring be 5~10min, speed be 100~
200r/min。
In one embodiment of the invention, the temperature of the fermentation is 30~37 DEG C, the time is 24~96h, terminal
It is acidity up to 65~75 ° of T.
In one embodiment of the invention, the method is by raw milk, thickener, emulsifier, white granulated sugar, solid
First time stirring is carried out after malt extract, edible essence and water mixing, obtains feed liquid；Obtained feed liquid is subjected to homogeneous, sterilization, cold
But, processed feed liquid is obtained；It carries out stirring for second after inoculated plant lactobacillus in processed feed liquid, obtains proferment
Material；Fermentation raw material is fermented, acidified milk is obtained；Obtained acidified milk is demulsified, turns over cylinder, the fermentation that obtains that treated
Cream.The demulsification is stirred yoghurt after fermentation, is transformed into Yoghourt from curdled appearance with churned mechanically mode viscous
The process of magma state.The cylinder that turns over is stirred yoghurt after fermentation ends demulsification, and Yoghourt is conveyed through positive displacement pump by fermentor
To the process of tank to be filled.
In one embodiment of the invention, the cylinder that turns over is that back pressure turns over cylinder.It is to turn over cylinder to convey that the back pressure, which turns over cylinder,
Yoghourt is made the process that its texture is more uniform, fine and smooth through certain back pressure processing by Cheng Zhong.
In one embodiment of the invention, it is 0.3~0.5MPa that the back pressure, which turns over the pressure of cylinder,.
In one embodiment of the invention, it is 0.4MPa that the back pressure, which turns over the pressure of cylinder,.
In one embodiment of the invention, the method is by raw milk, thickener, emulsifier, white granulated sugar, solid
First time stirring is carried out after malt extract, edible essence and water mixing, obtains feed liquid；Obtained feed liquid is subjected to homogeneous, sterilization, cold
But, processed feed liquid is obtained；It carries out stirring for second after inoculated plant lactobacillus in processed feed liquid, obtains proferment
Material；Fermentation raw material is fermented, acidified milk is obtained；Obtained acidified milk is demulsified, turns over cylinder, the fermentation that obtains that treated
Cream；By treated, acidified milk carries out cooling, filling again, after-ripening, obtains acidified milk finished product.
In one embodiment of the invention, described to be cooled to be cooled to 16~25 DEG C again.
In one embodiment of the invention, described to be cooled to be cooled to 16~22 DEG C again.
In one embodiment of the invention, described to be cooled to be cooled to 20 DEG C again.
In one embodiment of the invention, the filling temperature is 16~25 DEG C.
In one embodiment of the invention, the filling temperature is 16~22 DEG C.
In one embodiment of the invention, the filling temperature is 20 DEG C.
In one embodiment of the invention, the temperature of the after-ripening is 2~10 DEG C, the time is 10~15h.
In one embodiment of the invention, the temperature of the after-ripening is 2~6 DEG C, the time is 10~12h.
In one embodiment of the invention, the temperature of the after-ripening be 2 DEG C, time 12h.
In one embodiment of the invention, the method is by raw milk, thickener, emulsifier, white granulated sugar, solid
First time stirring is carried out after malt extract, edible essence and water mixing, obtains feed liquid；Obtained feed liquid is subjected to homogeneous, sterilization, cold
But, processed feed liquid is obtained；Second of stirring is carried out after inoculated plant lactobacillus and leavening in processed feed liquid, is obtained
To fermentation raw material；Fermentation raw material is fermented, acidified milk is obtained；Obtained acidified milk is demulsified, turns over cylinder, is handled
Acidified milk afterwards；By treated, acidified milk carries out cooling, filling again, after-ripening, obtains acidified milk finished product；The leavening packet
Containing lactobacillus delbruockii subspecies bulgaricus and/or streptococcus thermophilus.
In one embodiment of the invention, the acidified milk finished product need to be stored in 2~6 DEG C.
The present invention provides utilize a kind of above-mentioned preparation method preparation of the low-temperature short-time acidified milk rich in lactobacillus plantarum
The obtained acidified milk rich in lactobacillus plantarum.
The present invention provides a kind of above-mentioned preparation method of the low-temperature short-time acidified milk rich in lactobacillus plantarum is rich in preparation
Application in terms of acidified milk containing lactobacillus plantarum.
The utility model has the advantages that
(1) present invention is fermented by being inoculated in lactobacillus plantarum in the raw milk for being added to solid malt extract, success
Realize proliferation and fermentation of the lactobacillus plantarum in Cow Milk Fermentation system；
(2) method of the invention substantially reduces fermentation time of the lactobacillus plantarum in Cow Milk Fermentation system, and fermentation 8~
10h may make that lactobacillus plantarum viable count is up to 1.1 × 10 in acidified milk9CFU/g；
(3) acidified milk is prepared using method of the invention, avoided with yeast powder, soybean protein, soy peptone or water
Solution soybean protein has a poor flavour (beany flavor or hardship as product caused when lactobacillus plantarum being promoted to ferment in cow's milk
Taste) the problem of, lactobacillus plantarum is greatly promoted in the large-scale application of fermented dairy product；
(4) lactobacillus plantarum that the present invention uses has the function of alleviating Heavy Metal Pollution, highly beneficial to human body.
Specific embodiment
Below for alleviating the strong lactobacillus plantarum CGMCC No.5494 of Lead Toxicity, in conjunction with specific embodiments and compare
The present invention will be further elaborated for example.
Lactobacillus plantarum as used in the following examples is all from Southern Yangtze University's food biotechnology center；Solid malt extract,
Peanut powder, corn meal are purchased from Shanghai Lai Que Bioisystech Co., Ltd.
Detection method involved in following embodiments is as follows:
The detection method of viable count: national standard " GB 4789.35-2016 national food safety standard Food Microbiology is used
Detect lactic acid bacteria detection ".
Acidity detection method: national standard GB 431334-2010 is used.
Subjective appreciation: taking acidified milk sample, is placed in and tastes in cup, carries out subjective appreciation in 500 crowd's bodies.
Subjective appreciation standard: sensory evaluation scores are 1~5 point；
Wherein, if acidified milk color is milky white or micro- Huang, there is the distinctive texture of acidified milk, quality consolidation, densification, uniformly,
Frankincense taste with pleasant and cereal fragrance, and flavor coordination, flavour it is sour-sweet be then be 5 points；
If acidified milk color is milky white or micro- Huang, there is the distinctive texture of acidified milk, quality consolidation, densification, uniformly have good
Good frankincense taste and cereal fragrance, and flavor coordination, flavour it is sour-sweet be then be 4 points；
If acidified milk color is milky white or micro- Huang, there is the distinctive texture of acidified milk, quality has compared with consolidation, densification, uniformly
Preferable frankincense taste and cereal fragrance, and flavor is relatively coordinated, flavour it is sour-sweet be then be 3 points；
If acidified milk color is milky white or micro- Huang, there is the distinctive texture of acidified milk, quality is loose, uniform, has certain
Frankincense taste and cereal fragrance, and have certain bitter taste, peculiar smell, then it is 2 points；
If acidified milk color is milky white or micro- Huang, do not have the distinctive texture of acidified milk, curdled milk does not occur, do not have frankincense taste
And cereal fragrance, and have bitter taste, peculiar smell, being then is 1 point.
Embodiment 1:
Specific step is as follows:
(1) it takes raw material according to table 1；
(2) according to the proportion of table 1, first sweet substance, thickener, emulsifier and solid malt extract are premixed, then gained is pre-
Mixed object is dissolved in 40 DEG C of raw milk, is slowly added to and edible essence, stirring 30min obtain feed liquid A after mixing；
(3) by feed liquid A homogeneous, wherein level-one homogenization pressure is 15MPa, and double-stage homogenization pressure is 5MPa, and homogenizing temperature is
60 DEG C, 10min is sterilized at 85 DEG C after homogeneous, is subsequently cooled to 30 DEG C, obtains feed liquid B；
(4) the inoculated plant lactobacillus CGMCC No.5494 in feed liquid B, inoculum concentration 1.0 × 107CFU/mL, inoculation temperature
Be 30 DEG C, after being stirred 5min at 200r/min, ferment at 30 DEG C to terminal acidity be 75 ° of T, fermentation time 10h,
Obtain feed liquid C；
(5) during the fermentation, respectively at fermentation 0h, 4h, 8h, 10h sample from feed liquid C 25g for count plate and
Acidity assaying (testing result is shown in Table 2).
(6) feed liquid C back pressure is turned over into cylinder, back-pressure 0.3MPa is subsequently cooled to 20 DEG C, and fills under the conditions of 20 DEG C
Dress, by acidified milk obtained at 10 DEG C after-ripening 10h to get acidified milk finished product；
(7) Partial fermentation cream finished product is taken to carry out subjective appreciation, evaluation result is shown in Table 3.
According to table 2, solid malt extract can promote lactobacillus plantarum and be proliferated in newborn matrix system, and growth rate is very fast, specific anti-
It reflects on titratable acidity and viable count, 10h titratable acidity has reached 75 ° of T, and viable count has reached 1.2 × 109CFU/mL has
The feature of typical low-temperature short-time fermentation.
According to table 3, the flavor and taste of product are preferable, and 500 people's results of sensory evaluation are equally divided into 4.8 points, reach
The level liked, it is close to enjoy a lot.
1 formula for raw stock of table
| Component | Dosage (mass percent/%) |
| White granulated sugar | 7.0 |
| Solid malt extract | 10.0 |
| Plant cream bar CGMCC No.5494 bacterium powder | 0.0025 |
| Pectin | 0.5 |
| Mono-fatty acid glyceride | 0.05 |
| Wheat perfume (or spice) edible essence | 0.05 |
| Raw milk | It mends to 100 |
Viable count and acidity variation in 2 lactobacillus plantarum CGMCC No.5494 fermentation process of table
Embodiment 2:
Specific step is as follows:
(1) it takes raw material according to table 4；
(2) according to the proportion of table 4, first sweet substance, thickener, emulsifier and solid malt extract are premixed, then gained is pre-
Mixed object is dissolved in 55 DEG C of raw milk, is slowly added to and edible essence, stirring 15min obtain feed liquid A after mixing；
(3) by feed liquid A homogeneous, wherein level-one homogenization pressure is 18MPa, and double-stage homogenization pressure is 2MPa, and homogenizing temperature is
70 DEG C, 10min is sterilized at 95 DEG C after homogeneous, is subsequently cooled to 37 DEG C, obtains feed liquid B；
(4) the inoculated plant lactobacillus CGMCC No.5494 in feed liquid B, inoculum concentration 4.5 × 107CFU/mL, inoculation temperature
Be 35 DEG C, after being stirred 5min at 100r/min, ferment at 35 DEG C to terminal acidity be 65 ° of T, fermentation time 8h,
Obtain feed liquid C；
(5) during the fermentation, respectively at fermentation 0h, 4h, 8h, 10h sample from feed liquid C 25g for count plate and
Acidity assaying (testing result is shown in Table 5).
(6) feed liquid C back pressure is turned over into cylinder, back-pressure 0.5MPa is subsequently cooled to 25 DEG C, and fills under the conditions of 25 DEG C
Dress, by acidified milk obtained at 2 DEG C after-ripening 15h to get acidified milk finished product；
(7) Partial fermentation cream finished product is taken to carry out subjective appreciation, evaluation result is shown in Table 3.
According to table 5, solid malt extract can promote lactobacillus plantarum and be proliferated in newborn matrix system, and growth rate is very fast, specific anti-
It reflects on titratable acidity and viable count, 10h titratable acidity has reached 65 ° of T, and viable count has reached 9.95 × 108CFU/mL has
The feature of typical low-temperature short-time fermentation.
According to table 3, the flavor and taste of product are preferable, and 500 people's results of sensory evaluation are equally divided into 4.6 points, reach
The level liked, it is close to enjoy a lot.
4 formula for raw stock of table
| Component | Dosage (mass percent/%) |
| White granulated sugar | 3.0 |
| Sweetener (neotame) | 0.0005 |
| Solid malt extract | 5.0 |
| Plant cream bar CGMCC No.5494 bacterium powder | 0.0125 |
| Sodium alginate | 1.5 |
| Mono-fatty acid glyceride | 0.15 |
| Yoghourt edible essence | 0.15 |
| Raw milk | It mends to 100 |
Viable count and acidity variation in 5 lactobacillus plantarum CGMCC No.5494 fermentation process of table
Embodiment 3:
Specific step is as follows:
(1) it takes raw material according to table 6；
(2) according to the proportion of table 6, first sweet substance, thickener, emulsifier and solid malt extract are premixed, then gained is pre-
Mixed object is dissolved in 55 DEG C of raw milk, is slowly added to and edible essence, stirring 15min obtain feed liquid A after mixing；
(3) by feed liquid A homogeneous, wherein level-one homogenization pressure is 18MPa, and double-stage homogenization pressure is 2MPa, and homogenizing temperature is
70 DEG C, 10min is sterilized at 95 DEG C after homogeneous, is subsequently cooled to 35 DEG C, obtains feed liquid B；
(4) the inoculated plant lactobacillus CGMCC No.5494 in feed liquid B, inoculum concentration 3.5 × 107CFU/mL, inoculation temperature
It is 37 DEG C, after being stirred 10min at 100r/min, acidity to terminal of fermenting at 37 DEG C is 70 ° of T, and fermentation time is
10h obtains feed liquid C；
(5) during the fermentation, respectively at fermentation 0h, 4h, 8h, 10h sample from feed liquid C 25g for count plate and
Acidity assaying (testing result is shown in Table 7).
(6) feed liquid C back pressure is turned over into cylinder, back-pressure 0.4MPa is subsequently cooled to 20 DEG C, and fills under the conditions of 20 DEG C
Dress, by acidified milk obtained at 4 DEG C after-ripening 15h to get acidified milk finished product；
(7) Partial fermentation cream finished product is taken to carry out subjective appreciation, evaluation result is shown in Table 3.
According to table 7, solid malt extract can promote lactobacillus plantarum and be proliferated in newborn matrix system, and growth rate is very fast, specific anti-
It reflects on titratable acidity and viable count, 8h titratable acidity has reached 67 ° of T, and 10h titratable acidity has reached 84 ° of T, and viable count reaches
1.13 × 109CFU/mL, the feature with the fermentation of typical low-temperature short-time.
According to table 3, the flavor and taste of product are preferable, and 500 people's results of sensory evaluation are equally divided into 4.9 points, reach
The level liked, it is close to enjoy a lot.
6 formula for raw stock of table
| Component | Dosage (mass percent/%) |
| White granulated sugar | 4.0 |
| Sweetener (acesulfame potassium) | 0.0005 |
| Solid malt extract | 15.0 |
| Plant cream bar CGMCC No.5494 bacterium powder | 0.01 |
| Converted starch | 0.8 |
| Diglycerine fatty acid ester | 0.08 |
| Wheat perfume (or spice) edible essence | 0.1 |
| Raw milk | It mends to 100 |
Viable count and acidity variation in 7 lactobacillus plantarum CGMCC No.5494 fermentation process of table
Comparative example 1:
Specific step is as follows:
(1) it takes raw material according to table 8；
(2) according to the proportion of table 8, first sweet substance, thickener, emulsifier are premixed, then gained pre-composition is dissolved in 40
DEG C raw milk in, be slowly added to and edible essence, stir 30min, after mixing feed liquid A；
(3) by feed liquid A homogeneous, wherein level-one homogenization pressure is 15MPa, and double-stage homogenization pressure is 5MPa, and homogenizing temperature is
60 DEG C, 10min is sterilized at 85 DEG C after homogeneous, is subsequently cooled to 35 DEG C, obtains feed liquid B；
(4) the inoculated plant lactobacillus CGMCC No.5494 in feed liquid B, inoculum concentration 5.0 × 107CFU/mL, inoculation temperature
It is 35 DEG C, after being stirred 5min at 200r/min, ferments at 35 DEG C for 24 hours, obtain feed liquid C；
(5) during the fermentation, respectively at fermentation 0h, 4h, 8h, 10h sample from feed liquid C 10mL for count plate and
Acidity assaying (testing result is shown in Table 9).
(6) part feed liquid C finished product is taken to carry out subjective appreciation, evaluation result is shown in Table 3；
According to table 9, single lactobacillus plantarum has faint cultivation effect, but growth rate pole in newborn matrix system
Slowly, it is specifically reflected on titratable acidity and viable count, 10h titratable acidity is only 20 ° of T, and curdled milk does not occur, and viable count is only 6.1
×107CFU/mL。
According to table 3, the flavor and taste of product are very poor, the texture feature without acidified milk, 500 people's subjective appreciation knots
Fruit is equally divided into 1.9 points, between the level for not liking very much and not liking.
8 formula for raw stock of table
| Component | Dosage (mass percent/%) |
| White granulated sugar | 7.0 |
| Plant cream bar CGMCC No.5494 bacterium powder | 0.0125 |
| Sodium alginate | 0.5 |
| Mono-fatty acid glyceride | 0.05 |
| Yoghourt edible essence | 0.05 |
| Raw milk | It mends to 100 |
Viable count and acidity variation in 9 lactobacillus plantarum CGMCC No.5494 fermentation process of table
Comparative example 2:
Specific step is as follows:
(1) it takes raw material according to table 10；
(2) according to the proportion of table 10, first sweet substance, thickener, emulsifier and peanut powder are premixed, then gained is premixed
Object is dissolved in 50 DEG C of raw milk, is slowly added to and edible essence, stirring 20min obtain feed liquid A after mixing；
(3) by feed liquid A homogeneous, wherein level-one homogenization pressure is 18MPa, and double-stage homogenization pressure is 2MPa, and homogenizing temperature is
65 DEG C, 5min is sterilized at 95 DEG C after homogeneous, is subsequently cooled to 35 DEG C, obtains feed liquid B；
(4) the inoculated plant lactobacillus CGMCC No.5494 in feed liquid B, inoculum concentration 2.0 × 107CFU/mL, inoculation temperature
It is 35 DEG C, after being stirred 10min at 100r/min, ferment 48h at 35 DEG C, obtains feed liquid C；
(5) during the fermentation, respectively at fermentation 0h, for 24 hours, 48h sample from feed liquid C 25g for count plate with it is sour
Degree measurement (testing result is shown in Table 11).
(6) part feed liquid C finished product is taken to carry out subjective appreciation, evaluation result is shown in Table 3；
According to table 11, peanut powder has certain promotion lactobacillus plantarum cultivation effect in newborn matrix system, but is proliferated speed
Degree is slower, is specifically reflected on titratable acidity and viable count, and titratable acidity is 63 ° of T for 24 hours, and curdled milk occurs, and viable count reaches
2.9×108CFU/mL；48h titratable acidity is 97 ° of T, and viable count has reached 1.1 × 109CFU/mL。
According to table 3, the flavor and taste of product are preferable, the texture feature with acidified milk, 500 people's results of sensory evaluation
4.1 points are equally divided into, the level liked has been reached.
10 formula for raw stock of table
| Component | Dosage (mass percent/%) |
| White granulated sugar | 5.0 |
| Sweetener (Aspartame) | 0.01 |
| Peanut powder | 5.0 |
| Plant cream bar CGMCC No.5494 bacterium powder | 0.005 |
| Sodium alginate | 1.0 |
| Mono-fatty acid glyceride | 0.1 |
| Peanut edible essence | 0.1 |
| Raw milk | It mends to 100 |
Viable count and acidity variation in 11 lactobacillus plantarum CGMCC No.5494 fermentation process of table
Comparative example 3:
Specific step is as follows:
(1) it takes raw material according to table 12；
(2) according to the proportion of table 12, first sweet substance, thickener, emulsifier and corn meal are premixed, then gained is pre-
Mixed object is dissolved in 50 DEG C of raw milk, is slowly added to and edible essence, stirring 20min obtain feed liquid A after mixing；
(3) by feed liquid A homogeneous, wherein level-one homogenization pressure is 18MPa, and double-stage homogenization pressure is 2MPa, and homogenizing temperature is
65 DEG C, 5min is sterilized at 95 DEG C after homogeneous, is subsequently cooled to 35 DEG C, obtains feed liquid B；
(4) the inoculated plant lactobacillus CGMCC No.5494 in feed liquid B, inoculum concentration 2.5 × 107CFU/mL, inoculation temperature
It is 35 DEG C, after being stirred 10min at 100r/min, ferment 48h at 35 DEG C, obtains feed liquid C；
(5) during the fermentation, respectively at fermentation 0h, for 24 hours, 48h sample from feed liquid C 25g for count plate with it is sour
Degree measurement (testing result is shown in Table 13).
(6) part feed liquid C finished product is taken to carry out subjective appreciation, evaluation result is shown in Table 3；
According to table 13, the combination of corn meal has certain promotion lactobacillus plantarum cultivation effect in newborn matrix system,
But growth rate is very slow, is specifically reflected on titratable acidity and viable count, and 48h titratable acidity is only 54 ° of T, and curdled milk does not occur, living
Bacterium number has reached 4.7 × 108CFU/mL。
According to table 3, the flavor and taste of product are very poor, the texture feature without acidified milk, 500 people's subjective appreciation knots
Fruit is equally divided into 3.9 points, between liking and both do not like or inoffensive level.
12 formula for raw stock of table
| Component | Dosage (mass percent/%) |
| White granulated sugar | 5.0 |
| Sweetener (Sucralose) | 0.01 |
| Corn meal | 5.0 |
| Plant cream bar CGMCC No.5494 bacterium powder | 0.005 |
| Sodium alginate | 1.0 |
| Mono-fatty acid glyceride | 0.1 |
| Corn edible essence | 0.1 |
| Raw milk | It mends to 100 |
Viable count and acidity variation in 13 lactobacillus plantarum CGMCC No.5494 fermentation process of table
Comparative example 4:
Specific step is as follows:
(1) it takes raw material according to table 14；
(2) according to the proportion of table 14, first sweet substance, thickener, emulsifier and soy meal are premixed, then gained is premixed
Object is dissolved in 50 DEG C of raw milk, is slowly added to and edible essence, stirring 20min obtain feed liquid A after mixing；
(3) by feed liquid A homogeneous, wherein level-one homogenization pressure is 18MPa, and double-stage homogenization pressure is 2MPa, and homogenizing temperature is
65 DEG C, 5min is sterilized at 95 DEG C after homogeneous, is subsequently cooled to 35 DEG C, obtains feed liquid B；
(4) the inoculated plant lactobacillus CGMCC No.5494 in feed liquid B, inoculum concentration 2.5 × 107CFU/mL, inoculation temperature
It is 35 DEG C, after being stirred 10min at 100r/min, ferment 48h at 35 DEG C, obtains feed liquid C；
(5) during the fermentation, respectively at fermentation 0h, for 24 hours, 48h sample from feed liquid C 25g for count plate with it is sour
Degree measurement (testing result is shown in Table 15).
(6) part feed liquid C finished product is taken to carry out subjective appreciation, evaluation result is shown in Table 3；
According to table 15, soy meal has certain promotion lactobacillus plantarum cultivation effect in newborn matrix system, but is proliferated speed
Degree is very slow, is specifically reflected on titratable acidity and viable count, and 48h titratable acidity is only 60 ° of T, and curdled milk occurs, and viable count reaches
4.5×108CFU/mL。
According to table 3, the flavor and taste of product are poor, have obvious beany flavor, and the texture with acidified milk is special
Sign, 500 people's results of sensory evaluation are equally divided into 3.5 points, between liking and both do not like or inoffensive level.
14 formula for raw stock of table
| Component | Dosage (mass percent/%) |
| White granulated sugar | 7.0 |
| Soy meal | 5.0 |
| Plant cream bar CGMCC No.5494 bacterium powder | 0.005 |
| Sodium alginate | 1.0 |
| Mono-fatty acid glyceride | 0.1 |
| Yoghourt edible essence | 0.1 |
| Raw milk | It mends to 100 |
Viable count and acidity variation in 15 lactobacillus plantarum CGMCC No.5494 fermentation process of table
3 results of sensory evaluation of table
| Number | Score |
| Embodiment 1 | 4.7 |
| Embodiment 2 | 4.6 |
| Embodiment 3 | 4.9 |
| Comparative example 1 | 1.9 |
| Comparative example 2 | 4.1 |
| Comparative example 3 | 3.9 |
| Comparative example 4 | 3.5 |
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (10)
1. a kind of preparation method of the low-temperature short-time acidified milk rich in lactobacillus plantarum, which is characterized in that the method is that will plant
Object lactobacillus, which is inoculated in the raw milk for being added to solid malt extract, to ferment, and obtains acidified milk.
2. a kind of preparation method of the low-temperature short-time acidified milk rich in lactobacillus plantarum as described in claim 1, feature exist
In additive amount of the lactobacillus plantarum in raw milk is 1.0 × 107~5.0 × 107CFU/mL。
3. a kind of preparation method of the low-temperature short-time acidified milk rich in lactobacillus plantarum as claimed in claim 1 or 2, feature
It is, the lactobacillus plantarum includes lactobacillus plantarum CGMCC No.5494, lactobacillus plantarum CGMCC No.8246, plant cream
One of bacillus CGMCC No.6077, lactobacillus plantarum CGMCC No.4286 or lactobacillus plantarum CCTCC M206032 or
It is a variety of.
4. a kind of preparation method of low-temperature short-time acidified milk rich in lactobacillus plantarum a method according to any one of claims 1-3,
It is characterized in that, additive amount of the solid malt extract in raw milk accounts for the 5~15% of raw milk gross mass.
5. a kind of preparation method of low-temperature short-time acidified milk rich in lactobacillus plantarum as described in claim 1-4 is any,
Be characterized in that, the method be lactobacillus plantarum is inoculated in be added to solid malt extract, thickener, emulsifier, sweet substance with
And ferment in the raw milk of edible essence, obtain acidified milk；
The sweet substance, which refers to, assigns food with the raw-food material or food additives of sweet taste.
6. a kind of preparation method of low-temperature short-time acidified milk rich in lactobacillus plantarum a method as claimed in any one of claims 1 to 5,
It is characterized in that, additive amount of the thickener in raw milk accounts for the 0.5~1.5% of raw milk gross mass.
7. a kind of preparation method of low-temperature short-time acidified milk rich in lactobacillus plantarum as described in claim 1-6 is any,
It is characterized in that, additive amount of the emulsifier in raw milk accounts for the 0.05~0.15% of raw milk gross mass.
8. a kind of preparation method of low-temperature short-time acidified milk rich in lactobacillus plantarum as claimed in claim 1,
It is characterized in that, additive amount of the edible essence in raw milk accounts for the 0.05~0.15% of raw milk gross mass.
9. utilizing a kind of preparation method system of any low-temperature short-time acidified milk rich in lactobacillus plantarum of claim 1-8
The standby obtained acidified milk rich in lactobacillus plantarum.
10. containing the product of the acidified milk rich in lactobacillus plantarum as claimed in claim 9 being prepared.
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