CN109527088B - 一种泡腾片发酵剂及其制备方法 - Google Patents
一种泡腾片发酵剂及其制备方法 Download PDFInfo
- Publication number
- CN109527088B CN109527088B CN201811511443.1A CN201811511443A CN109527088B CN 109527088 B CN109527088 B CN 109527088B CN 201811511443 A CN201811511443 A CN 201811511443A CN 109527088 B CN109527088 B CN 109527088B
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- effervescent tablet
- lactobacillus
- 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
Links
- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 34
- 235000010855 food raising agent Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 40
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 22
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 20
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 16
- 239000008101 lactose Substances 0.000 claims abstract description 16
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 11
- 239000004375 Dextrin Substances 0.000 claims abstract description 11
- 229920001353 Dextrin Polymers 0.000 claims abstract description 11
- 229930195725 Mannitol Natural products 0.000 claims abstract description 11
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 11
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000019425 dextrin Nutrition 0.000 claims abstract description 11
- 239000000594 mannitol Substances 0.000 claims abstract description 11
- 235000010355 mannitol Nutrition 0.000 claims abstract description 11
- 239000000741 silica gel Substances 0.000 claims abstract description 11
- 229910002027 silica gel Inorganic materials 0.000 claims abstract description 11
- 239000011975 tartaric acid Substances 0.000 claims abstract description 11
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 11
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 7
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 7
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 7
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 7
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 7
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 7
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 7
- 239000002202 Polyethylene glycol Substances 0.000 claims abstract description 6
- 238000004108 freeze drying Methods 0.000 claims abstract description 6
- 229920001223 polyethylene glycol Polymers 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 27
- 230000004151 fermentation Effects 0.000 claims description 27
- 241000894006 Bacteria Species 0.000 claims description 26
- 239000007858 starting material Substances 0.000 claims description 16
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 15
- 230000000694 effects Effects 0.000 claims description 12
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 6
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 5
- 108010024636 Glutathione Proteins 0.000 claims description 5
- 229960003180 glutathione Drugs 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 229940093429 polyethylene glycol 6000 Drugs 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 4
- 239000003223 protective agent Substances 0.000 claims description 4
- 239000008223 sterile water Substances 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 abstract description 6
- 239000003085 diluting agent Substances 0.000 abstract description 5
- 238000012258 culturing Methods 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000000314 lubricant Substances 0.000 abstract description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 abstract 1
- 244000057717 Streptococcus lactis Species 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000013618 yogurt Nutrition 0.000 description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 230000003213 activating effect Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000007884 disintegrant Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
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
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/125—Casei
-
- 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
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicinal Preparation (AREA)
Abstract
本发明公开了一种泡腾片发酵剂及其制备方法。所述泡腾片发酵剂包括如下重量份数的原料:发酵菌粉15‑20份、酒石酸30‑35份、碳酸氢钠20‑25份、糊精5‑10份、乳糖5‑10份、甘露醇1‑5份、聚乙二醇6000 1‑5份、微粉硅胶1‑5份;制备方法是:将多种菌株接种培养、发酵、冷冻干燥后制得发酵乳干粉;将上述组分冷冻干燥、粉碎、压片后制得泡腾片。本发明泡腾片发酵剂以富含嗜热链球菌、保加利亚乳杆菌、双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌、乳酸乳球菌乳酸亚种、植物乳杆菌等制备的发酵菌粉为基础,辅助以泡腾剂、稀释剂、润滑剂等成分制备而成,该泡腾片具有多菌株、高活力,所制备的酸奶发酵时间、后酸化、乳清析出率及口感等特性与直投式发酵乳制备的酸奶相似。
Description
技术领域
本发明涉及生物工程领域,尤其涉及一种泡腾片发酵剂及其制备方法。
背景技术
酸奶发酵由于具有丰富的营养价值和良好的保健功能,其产销量呈迅猛增长之势。直投式菌种发酵剂由于简化菌株活化和扩增的过程,不仅用量小、操作过程简单、质量易受控制,也不容易受杂菌污染,且使传代过程保证了产品的质量和口感。2002年,我国发酵酸奶总产量约63万t,其中50万t酸奶使用直投式发酵剂,每年需花费8000万左右采购。但是传统酸奶发酵剂一般是粉剂,在生产过程中一般需要不停的搅拌10分钟以上才能溶解,且不能充分溶解,导致发酵酸奶时间和产品质量稳定性差。因此,利用泡腾片中含有崩解剂,与水接触后可产生大量气泡,使片剂迅速崩解和融化。
目前,专利CN105638879A制备了一种家用酸奶泡腾片发酵剂,解决了普通泡腾片溶解后溶液呈酸性,pH值较低的问题,但制备过程中需要烘干工艺较繁琐,且忽视了发酵菌种在制备过程中的活力。CN102302058A发明了一种泡腾片剂型的高黏酸乳发酵剂及其制备,其则侧重于单一菌株发酵剂的制备,且目的也是用于家庭自制酸乳。专利CN96101073A公开了一种具有整肠助消化作用的乳酸菌泡腾片剂,该方法制成湿粒后通过烘干工艺干燥,活菌数大大降低,不适用于发酵。
发明内容
为解决上述技术问题,本发明提供了一种泡腾片发酵剂及其制备方法,所述泡腾片发酵剂富含多菌株发酵剂、不影响发酵效果、抑制杂菌增殖、适用于工业化生产的一类直投式发酵剂。
一方面,本发明提供了一种泡腾片发酵剂,按照如下重量份数制成:
发酵菌粉 15-20份、酒石酸 30-35份、碳酸氢钠 20-25份、糊精 5-10份、乳糖 5-10份、甘露醇 1-5份、聚乙二醇 6000 1-5份、微粉硅胶 1-5份。
可选地,所述发酵菌粉由多菌株发酵菌剂A和多菌株发酵菌剂B组成,其中所述多菌株发酵剂A的各成分重量份数比为,嗜热链球菌:保加利亚乳杆菌:双歧杆菌:干酪乳杆菌:乳酸乳球菌乳酸亚种=1:1:1.5:1:1.5,所述多菌株发酵剂B的各成分重量份数比为,植物乳杆菌:鼠李糖乳杆菌=1:1。
另一方面,本发明还提供了一种泡腾片发酵剂的制备方法,包括如下步骤:
(1)将所述每种菌株分别进行接种培养,发酵、冷冻干燥后制得发酵菌粉;
(2)将发酵菌粉与酒石酸、碳酸氢钠、糊精、聚乙二醇 6000、乳糖、甘露醇和微粉硅胶混合,粉碎、压片,制得。
可选地,所述步骤(1 )中每种菌株分别于37℃活化后接种于培养液中培养3-4h,加入活性保护剂,在-80℃预冻8-12h后真空冷冻干燥。
可选地,所述冷冻干燥温度为-50℃至-40℃,真空度为50-80Mbar,真空冷冻干燥24-48h。
可选地,所述步骤(1)制得的发酵菌粉活菌数在109-1011cfu/g。
可选地,所述培养液的主要组成为重量百分比为10-20%的脱脂乳粉,其余为无菌水。
可选地,所述活性保护剂的主要组成为重量百分比为10-15%的乳糖、0.1-1%谷胱甘肽、0.05-0.08%的甘油。
另一方面,本发明还提供了所述的泡腾片发酵剂在制备发酵乳中的应用。
本发明有益效果
1.本发明泡腾片发酵剂以富含嗜热链球菌、保加利亚乳杆菌、双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌、乳酸乳球菌乳酸亚种、植物乳杆菌等制备的发酵菌粉为基础,辅助以泡腾剂、稀释剂、润滑剂等成分制备成的泡腾片,该泡腾片具有多菌株、高活力,可产业化应用等特点。
2.本发明泡腾片发酵剂制备的酸奶发酵时间、后酸化、乳清析出、口感等特性与直投式发酵剂制备的酸奶相似,但可明显提高加入发酵剂后溶解性问题,减少对环境的依赖性。
3.本发明泡腾片发酵剂中含有多种菌株,且利用多菌株协同作用,可抑制杂菌增殖,保证产品质量,生产出的酸奶产品,营养丰富、凝胶强度强、粘度高、活菌数高以及口感风味极佳。
具体实施方式
为了更清楚地说明本发明具体实施方式或现有技术中的技术方案,下面将对具体实施方式作简单地介绍,显而易见地,下面描述中的实施例是本发明的一些实施方式,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些实施例获得其他的实施方式。
实施例1
一种泡腾片发酵剂,按照如下重量份数制成:发酵菌粉20份、酒石酸35份、碳酸氢钠25份、糊精10份、乳糖10份、甘露醇5份、聚乙二醇6000 5份、微粉硅胶5份。
其中,所述发酵菌粉由多菌株发酵菌剂A和多菌株发酵菌剂B组成,其中所述多菌株发酵剂A的各成分重量份数比为,嗜热链球菌:保加利亚乳杆菌:双歧杆菌:干酪乳杆菌:乳酸乳球菌乳酸亚种=1:1:1.5:1:1.5,所述多菌株发酵剂B的各成分重量份数比为,植物乳杆菌: 鼠李糖乳杆菌=1:1。
按照如下方法制得:
(1)将每株菌株进行分别于37℃活化后接种于培养液(主要组成为重量百分比为10%的脱脂乳粉,其余为水)中培养3h,加入活性保护剂(主要组成为重量百分比为10%的乳糖、 0.1%谷胱甘肽、0.05%的甘油),在-80℃预冻8h后真空冷冻干燥,冷冻干燥温度为-45℃,真空度为60Mbar,真空冷冻干燥30h,获得发酵菌粉,发酵菌粉活菌数在1011cfu/g;
(2)将发酵菌粉与酒石酸、碳酸氢钠、糊精、聚乙二醇6000、乳糖、甘露醇和微粉硅胶混合、粉碎、压片后制得。
实施例2
一种泡腾片发酵剂,按照如下重量份数制成:发酵菌粉15份、酒石酸30份、碳酸氢钠 20份、糊精5份、乳糖5份、甘露醇1份、聚乙二醇6000 1份、微粉硅胶1份。
其中,所述发酵菌粉由多菌株发酵菌剂A和多菌株发酵菌剂B组成,其中所述多菌株发酵剂A的各成分重量份数比为,嗜热链球菌:保加利亚乳杆菌:双歧杆菌:干酪乳杆菌:乳酸乳球菌乳酸亚种=1:1:1.5:1:1.5,所述多菌株发酵剂B的各成分重量份数比为,植物乳杆菌: 鼠李糖乳杆菌=1:1。
按照如下方法制得:
(1)将每株菌株进行分别于37℃活化后接种于培养液(主要组成为重量百分比为20%的脱脂乳粉,其余为水)中培养3h,加入活性保护剂(主要组成为重量百分比为15%的乳糖、 1%谷胱甘肽、0.08%的甘油),在-80℃预冻12h后真空冷冻干燥,冷冻干燥温度为-40℃,真空度为50Mbar,真空冷冻干燥24h,获得发酵菌粉,发酵菌粉活菌数在1010cfu/g;
(2)将发酵菌粉与酒石酸、碳酸氢钠、糊精、聚乙二醇6000、乳糖、甘露醇和微粉硅胶混合、粉碎、压片后制得。
实施例3
一种泡腾片发酵剂,按照如下重量份数制成:发酵菌粉18份、酒石酸32份、碳酸氢钠 23份、糊精8份、乳糖9份、甘露醇3份、聚乙二醇6000 3份、微粉硅胶2份。
其中,所述发酵菌粉由多菌株发酵菌剂A和多菌株发酵菌剂B组成,其中所述多菌株发酵剂A的各成分重量份数比为,嗜热链球菌:保加利亚乳杆菌:双歧杆菌:干酪乳杆菌:乳酸乳球菌乳酸亚种=1:1:1.5:1:1.5,所述多菌株发酵剂B的各成分重量份数比为,植物乳杆菌: 鼠李糖乳杆菌=1:1。
按照如下方法制得:
(1)将每株菌株进行分别于37℃活化后接种于培养液(主要组成为重量百分比为15%的脱脂乳粉,其余为水)中培养3h,加入活性保护剂(主要组成为重量百分比为13%的乳糖、 0.5%谷胱甘肽、0.07%的甘油),在-80℃预冻12h后真空冷冻干燥,冷冻干燥温度为-50℃,真空度为80Mbar,真空冷冻干燥48h,获得发酵菌粉,发酵菌粉活菌数在109cfu/g;
(2)将发酵菌粉与酒石酸、碳酸氢钠、糊精、聚乙二醇6000、乳糖、甘露醇和微粉硅胶混合、粉碎、压片后制得。
实施例4效果对比例
采用实施例1-3中的泡腾片发酵剂和商业直投式发酵剂制备发酵乳,测定发酵剂活菌数,发酵乳的后酸化程度、粘度以及持水率。
表1不同发酵剂制得发酵乳效果
活菌数(cfu/g) | 3d后酸度增长率(%) | 粘度(mPa·s) | 持水率 | |
实施例1 | 10<sup>11</sup> | 5.12 | 2775 | 77.4 |
实施例2 | 10<sup>10</sup> | 4.48 | 2691 | 78.6 |
实施例3 | 10<sup>9</sup> | 4.69 | 2823 | 76.5 |
直投式发酵乳 | 10<sup>10</sup> | 5.01 | 2638 | 75.9 |
从表1中可以看出,采用本发明泡腾片发酵剂制得的发酵乳与直投式发酵剂制得的发酵乳相比,在活菌数、酸度增长率、粘度及持水率等方面都相当,因此,采用本发明的泡腾片发酵剂可提高加入发酵剂后溶解性问题,减少对环境的依赖性,方便可行。
实施例5
将霉菌稀释液以150个/100g发酵乳的接种量将霉菌孢子稀释液分别接入对照组和试验组发酵乳中,试验组如表2所示。
表2试验组各种菌组合
搅拌均匀后分装,置于25℃培养箱贮存,观察发酵乳表面长霉情况,如1杯样品中发现有长霉现象,结果记为1/5。结果如表3所示。
表3 25℃贮存条件下发酵乳中霉菌生长情况
从表3中可以看出,试验组2-6对霉菌均有一定的抑制作用。在25℃的贮存条件下,对照组从第2天开始有2杯样品长霉,到第4天已经全部长霉;试验组1-2在第3天也有都有1杯长霉,到第6天全部长霉;试验组3-5在第2天也有少量长霉,而同时添加所有乳酸菌的试验组6,从第5天才开始有1杯长霉。可见,采用本发明的泡腾片发酵剂制备发酵乳,在获得较高酸度、粘度的基础上,还能够有效抑制发酵乳中霉菌的生长。
实施例6
酵母稀释液以300个/100g发酵乳的接种量将酵母菌分别接入对照组和试验组酸乳中,搅拌均匀后分装,各5杯平行样置于25℃培养箱贮存,观察发酵乳表面的产气情况,结果如表4所示。
表4 25℃贮存条件下发酵乳中酵母产气情况
从表4中可以看出,试验组2-6对酵母菌均有一定的抑制作用。在25℃的贮存条件下,对照组1从第2天开始有少量气泡产出,到第4天就开始出现产气现象以及具有浓酒味;试验组1-2基本在第3-4天开始产气,到第5天会具有浓酒味;试验组3-5也在第2天会有轻微的产气现象,到第3天会有轻微酒味,到5天也会具有浓酒味,而试验组6到第5天才开始有少量气泡产出,并具有轻微酒味。可见,试验组2-5的抑制效果不明显,试验组1、6 的抑制效果明显,其中试验组6对酵母菌的抑制效果最好。采用本发明的泡腾片发酵剂制备发酵乳,在获得较高酸度、粘度的基础上,还能够有效抑制发酵乳中酵母菌的生长。
以上所述仅为本发明的实施方式,并非因此限制本发明的专利范围,凡是利用本发明说明书内容所作的等效结构或等效流程变换,或直接或间接运用在其他相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (8)
1.一种泡腾片发酵剂,其特征在于,按照如下重量份数制成:发酵菌粉15-20份、酒石酸30-35份、碳酸氢钠20-25份、糊精5-10份、乳糖5-10份、甘露醇1-5份、聚乙二醇6000 1-5份、微粉硅胶1-5份;
所述发酵菌粉由多菌株发酵菌剂A和多菌株发酵菌剂B组成,其中所述多菌株发酵剂A的各成分重量份数比为,嗜热链球菌:保加利亚乳杆菌:双歧杆菌:干酪乳杆菌:乳酸乳球菌乳酸亚种=1:1:1.5:1:1.5,所述多菌株发酵剂B的各成分重量份数比为,植物乳杆菌:鼠李糖乳杆菌=1:1。
2.一种权利要求1所述的泡腾片发酵剂的制备方法,其特征在于,包括如下步骤:
(1)将权利要求1中的菌株分别进行接种培养,发酵、冷冻干燥后混合制得发酵菌粉;
(2)将发酵菌粉与酒石酸、碳酸氢钠、糊精、乳糖、甘露醇、聚乙二醇6000和微粉硅胶混合,粉碎、压片,制得。
3.根据权利要求2所述的制备方法,其特征在于,所述步骤(1)中每种菌株分别于37℃活化后接种于培养液中培养3-4h,加入活性保护剂,在-80℃预冻8-12h后真空冷冻干燥。
4.根据权利要求3所述的制备方法,其特征在于,所述冷冻干燥温度为-50℃至-40℃,真空度为50-80Mbar,真空冷冻干燥24-48h。
5.根据权利要求2所述的制备方法,其特征在于,所述步骤(1)制得的发酵菌粉活菌数在109-1011cfu/g。
6.根据权利要求3所述的制备方法,其特征在于,所述培养液的组成为重量百分比为10-20%的脱脂乳粉,其余为无菌水。
7.根据权利要求3所述的制备方法,其特征在于:所述活性保护剂的主要组成为重量百分比为10-15%的乳糖、0.1-1%谷胱甘肽、0.05-0.08%的甘油。
8.权利要求1所述的泡腾片发酵剂在制备发酵乳中的应用。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811511443.1A CN109527088B (zh) | 2018-12-11 | 2018-12-11 | 一种泡腾片发酵剂及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811511443.1A CN109527088B (zh) | 2018-12-11 | 2018-12-11 | 一种泡腾片发酵剂及其制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN109527088A CN109527088A (zh) | 2019-03-29 |
CN109527088B true CN109527088B (zh) | 2022-02-11 |
Family
ID=65854211
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811511443.1A Active CN109527088B (zh) | 2018-12-11 | 2018-12-11 | 一种泡腾片发酵剂及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109527088B (zh) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110279101B (zh) * | 2019-07-26 | 2022-11-01 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | 一种食用植物酵素发酵剂及其制备方法和应用 |
CN110916044A (zh) * | 2019-12-20 | 2020-03-27 | 河南科技大学 | 一种鸡蛋多肽酸奶泡腾片的制备工艺 |
CN114794245A (zh) * | 2022-05-13 | 2022-07-29 | 扬州市扬大康源乳业有限公司 | 一种益生菌奶片及其制备方法 |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101422193A (zh) * | 2008-10-31 | 2009-05-06 | 上海双金生物科技有限公司 | 一种家用直投式酸奶发酵剂及其制备方法 |
CN102258082A (zh) * | 2011-08-01 | 2011-11-30 | 陕西科技大学 | 一种凝固型益生菌酸羊奶及其制备方法 |
CN102302058A (zh) * | 2011-09-21 | 2012-01-04 | 南京农业大学 | 一种泡腾片剂型的高黏酸乳发酵剂及其制备方法和应用 |
CN105123933A (zh) * | 2015-07-28 | 2015-12-09 | 邵素英 | 一种乳酸菌片剂及其制备方法 |
CN105638879A (zh) * | 2016-02-17 | 2016-06-08 | 江苏微康生物科技有限公司 | 一种自制酸奶的泡腾片发酵剂 |
CN107541473A (zh) * | 2016-06-23 | 2018-01-05 | 扬州市扬大康源乳业有限公司 | 一种直投式低温发酵剂的制备方法 |
CN108887382A (zh) * | 2018-07-30 | 2018-11-27 | 新希望乳业股份有限公司 | 一种乳酸菌发酵剂、益生菌饮用型酸奶及其制备方法 |
-
2018
- 2018-12-11 CN CN201811511443.1A patent/CN109527088B/zh active Active
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101422193A (zh) * | 2008-10-31 | 2009-05-06 | 上海双金生物科技有限公司 | 一种家用直投式酸奶发酵剂及其制备方法 |
CN102258082A (zh) * | 2011-08-01 | 2011-11-30 | 陕西科技大学 | 一种凝固型益生菌酸羊奶及其制备方法 |
CN102302058A (zh) * | 2011-09-21 | 2012-01-04 | 南京农业大学 | 一种泡腾片剂型的高黏酸乳发酵剂及其制备方法和应用 |
CN105123933A (zh) * | 2015-07-28 | 2015-12-09 | 邵素英 | 一种乳酸菌片剂及其制备方法 |
CN105638879A (zh) * | 2016-02-17 | 2016-06-08 | 江苏微康生物科技有限公司 | 一种自制酸奶的泡腾片发酵剂 |
CN107541473A (zh) * | 2016-06-23 | 2018-01-05 | 扬州市扬大康源乳业有限公司 | 一种直投式低温发酵剂的制备方法 |
CN108887382A (zh) * | 2018-07-30 | 2018-11-27 | 新希望乳业股份有限公司 | 一种乳酸菌发酵剂、益生菌饮用型酸奶及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN109527088A (zh) | 2019-03-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20110256266A1 (en) | Composition for making a dairy product | |
CN109527088B (zh) | 一种泡腾片发酵剂及其制备方法 | |
CN109195458B (zh) | 用于在环境温度下储存的热处理过的食物产品的乳酸菌 | |
FI3821712T3 (fi) | Parannetulla menetelmällä saatu hapatettu maitotuote | |
CN107567280A (zh) | 具有稳定的乳糖含量的酸乳清 | |
JP2016189709A (ja) | 発酵乳の製造方法 | |
CA2563321C (en) | Process for seeding a media with microorganism in form of a tablet | |
JP2010505390A (ja) | ビフィズス菌の増殖及び生存を改善するアラビアガムの使用 | |
CN107593908A (zh) | 一种用于生产高酯发酵骆驼乳的植物乳杆菌 | |
CN111820287A (zh) | 纯植物手工酸奶粉制备方法 | |
RU2337558C2 (ru) | Закваска, предназначенная для прямого внесения в молочную основу, и способ производства кисломолочных пищевых продуктов | |
CN111484956B (zh) | 一种益生菌发酵剂及酸奶制备方法 | |
CN109007049A (zh) | 一种协同益生菌发酵且富含活性菌的酸奶油及其制备方法 | |
CN105950522A (zh) | 一种酸奶发酵剂的制备方法 | |
JP4794593B2 (ja) | 新規乳酸菌を用いた発酵乳の製造方法 | |
JP2009232716A (ja) | 新規乳酸菌 | |
RU2607023C1 (ru) | Сухая бактериальная закваска для производства кисломолочных продуктов и способ ее получения | |
RU2795901C1 (ru) | Способ получения закваски для производства кумыса | |
KR101699741B1 (ko) | 분무 건조시 생존율이 우수한 스트렙토코커스 써모필러스 및 그 용도 | |
Samet-Bali et al. | Enumeration and identification of microflora in" Leben", a traditional Tunisian dairy beverage. | |
Djilali et al. | Z. Jujuba and Spirulina Extracts as Prebiotic to Improve Milk Clotting and Develop Functional Yoghurt | |
Loginovska et al. | Application of natural biologically active components in quality of cryoprotectants in lyophilization of kefir. | |
WO2022238329A1 (en) | Compositions and methods for producing fermented milk products | |
CN103876151A (zh) | 一种益生菌微生态胶囊剂及其制备方法 | |
RU2573941C1 (ru) | Способ активации микрофлоры на лабораторной стадии разводочного цикла квасных заквасок |
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 |