CN110200070B - Yoghourt rich in GABA and preparation method thereof - Google Patents
Yoghourt rich in GABA and preparation method thereof Download PDFInfo
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- CN110200070B CN110200070B CN201910503340.9A CN201910503340A CN110200070B CN 110200070 B CN110200070 B CN 110200070B CN 201910503340 A CN201910503340 A CN 201910503340A CN 110200070 B CN110200070 B CN 110200070B
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 100
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 41
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses yoghourt rich in GABA and a preparation method thereof. The yoghourt comprises the following components in percentage by mass: 80-95% of milk or reconstituted milk, 0.1-10% of sweetener or white granulated sugar, 0.1-1% of sodium glutamate, 0.1-10% of complex microbial inoculum and 0.5-5% of concentrated protein powder; the mass ratio of lactococcus lactis subspecies lactis to streptococcus thermophilus in the composite microbial inoculum is 1-10: 90-99 parts. The invention prepares the composite microbial inoculum by mixing strains with high GABA yield according to a certain proportion, and the GABA content in the fermented yoghourt is increased by times to 450mg/g through a specific fermentation process; the obtained yogurt is rich in frankincense, thick in texture, fine and smooth in taste and rich in nutrition, and can play a role in reducing pressure and soothing nerves on the premise of ensuring health and delicious taste. The preparation method has the advantages of simple process, convenient operation and low production cost, and is suitable for large-scale factory fermentation production.
Description
Technical Field
The invention relates to the technical field of fermented foods, in particular to yoghourt rich in GABA and a preparation method thereof.
Background
Gamma-aminobutyric acid (GABA) is a non-protein amino acid widely distributed in nature. The glutamic acid is converted from glutamic acid by decarboxylase in organisms, is an important inhibitory neurotransmission substance deeply researched at present, participates in various metabolic activities in vivo, and has a plurality of physiological functions, such as functions of reducing blood pressure, improving brain function, calming, enhancing long-term memory, liver and kidney functions and the like. Research and development of food rich in GABA has become a hot spot of foreign research, and GABA is widely used in the fields of food, medicine and the like, including food derived from plants (rice germ, rice bran, green tea, pumpkin, bean product, tomato, chlorella and the like), microorganisms (lactic acid bacteria, yeast) and the like.
The preparation of GABA is widely concerned and appreciated, and there are many fundamental problems to be solved in the preparation of GABA, so that there is a need to enhance the research on this aspect. The method for preparing GABA mainly comprises two major types of chemical synthesis methods and biological synthesis methods, wherein the biological synthesis method is to generate GABA by using GAD in organisms as a catalyst and performing alpha-decarboxylation on glutamic acid or sodium salt thereof. The biological synthesis method comprises two methods of plant enrichment and microbial fermentation.
The microorganisms, particularly the 'food safety grade' microorganisms synthesize GABA, an effective way is provided for preparing GABA, and a plurality of microorganisms, particularly lactic acid bacteria, have the capability of producing GABA at a high yield. At present, the production of GABA-rich dairy products is not much at home, so that the selection of an appropriate GABA high-yield strain for fermentation production of the dairy products is an important way for improving GABA levels in (fortified) milk and products thereof. The existing fermented milk has very low GABA content, cannot play a certain effect after being taken by a human body, has a relieving effect when the GABA content is more than 15mg, has a pressure reducing and nerve calming effect when the GABA content is more than 60mg, and has a sleep promoting effect when the GABA content is more than 180 mg. Therefore, the development of functional yoghourt rich in GABA is very necessary.
Disclosure of Invention
The invention aims to overcome the defects of low GABA content and weak functionality of the yoghurt on the market at present, and provides the GABA-rich yoghurt and a preparation method thereof. The invention prepares the composite microbial inoculum by mixing strains with high GABA yield according to a certain proportion, and the GABA content in the fermented yoghourt is increased by times to 450mg/g through a specific fermentation process; the obtained yogurt has strong Olibanum, thick texture, fine taste, and rich nutrition.
In order to achieve the purpose, the invention is realized by the following scheme:
the inventors found that although some of the prior art lactic acid bacteria can metabolize GABA at a high yield, not all strains can metabolize GABA at a high yield in a fermentation system containing milk or reconstituted milk. The inventor screens out two strains which can metabolize high yield GABA in cow milk from natural fermented food, namely Lactococcus lactis subsp.lactis 220223 and Streptococcus thermophilus 210202.
Lactococcus lactis subsp.lactis 220223 is obtained by screening fresh milk spread on the roadside of Xinhua Dongdao in Yining, Xinjiang, is preserved in China general microbiological culture Collection center (CGMCC, No. 3 of West Lu 1 of the sunward area in Beijing) for 10, 15 days in 2018, has the preservation number of CGMCC No.16584, can produce GABA in a fermentation system containing sodium glutamate and skim milk powder reconstituted milk at high yield, and has the GABA content of 0.3909 g/L; streptococcus thermophilus (Streptococcus thermophilus)210202 is obtained by screening yogurt obtained from felt houses of Kazak inhabitants in Saxak lake, Sichuan of Xinjiang, and is preserved in China general microbiological culture Collection center (CGMCC, No. 3 Xilu No.1 of Shanggang district, Beijing) for 10, 15 days in 2018, with the preservation number of CGMCC No.16585, and can produce GABA in a fermentation system containing sodium glutamate and skim milk powder reconstituted milk with the GABA content of 0.3273 g/L.
Therefore, the invention claims a GABA-rich yoghurt, which comprises the following components in percentage by mass: 80-95% of milk or reconstituted milk, 0.1-10% of sweetener or white granulated sugar, 0.1-1% of sodium glutamate, 0.1-10% of complex microbial inoculum and 0.5-5% of concentrated protein powder; the mass ratio of lactococcus lactis subspecies lactis to streptococcus thermophilus in the composite microbial inoculum is 1-10: 90-99 parts.
Preferably, the paint comprises the following components in percentage by mass: 84.5% of milk or reconstituted milk, 8% of sweetener or white granulated sugar, 0.1% of sodium glutamate, 5% of compound microbial inoculum and 2.4% of concentrated protein powder; the mass ratio of lactococcus lactis subspecies lactis to streptococcus thermophilus in the composite microbial inoculum is 5: 95.
preferably, the Lactococcus lactis subsp. 220223 is Lactococcus lactis subsp. lactis, and the preservation number is CGMCC No. 16584; the Streptococcus thermophilus is Streptococcus thermophilus 210202 with preservation number of CGMCC No. 16585.
The invention also screens the concentrated whey protein powder and the concentrated milk protein powder with different sources and different characteristics, and optimally mixes the concentrated whey protein powder and the concentrated milk protein powder with other raw materials, so that the protein content in the finally fermented yoghourt is improved, the protein content in the product is more than or equal to 5 percent and is far higher than that of the same type of yoghourt products in the market, and the integral sensory quality of the yoghourt is also improved.
Preferably, the concentrated protein powder consists of concentrated whey protein powder A, concentrated whey protein powder B and concentrated milk protein powder, and the mass ratio of the concentrated whey protein powder A to the concentrated whey protein powder B is (1-3): (0.5-1.0): (1.0-2); the concentrated whey protein powder A contains 80-83% of protein, 5-7% of fat and 1-3% of ash; the concentrated whey protein powder B contains 76-82% of protein, 5-8% of lactose and 5-6% of ash; the concentrated milk protein powder contains 56-63% of protein, 25-30% of lactose and 5-6% of ash.
Preferably, the mass ratio of concentrated whey protein powder A, concentrated whey protein powder B and concentrated milk protein powder in the concentrated protein powder is 1.8: 0.7: 1.2.
the invention also simplifies the production operation steps and saves the production cost by controlling the content of protein in the product and optimizing and adjusting relevant parameters in the fermentation process, and the mouthfeel is improved without adding any fat substitute in the yoghourt raw material, so that the product does not contain additives but has exquisite and smooth mouthfeel, does not add cream but has rich and thick creamy mouthfeel, has good flavor and mouthfeel, and has the integral sensory score far higher than that of the product produced by the traditional membrane filtration concentration and centrifugal concentration production modes.
Specifically, the preparation method of the invention does not adopt the traditional whey discharging process, but greatly increases the product yield through the direct curd process, simplifies the production operation steps and saves the production cost. However, the smoothness of the product is affected by direct curding, and whey is easy to separate out, so that the stability of the product is affected. Therefore, the parameters in the whole fermentation process are strictly controlled, after the fermented milk is prepared, the fermented milk is subjected to soft stirring and cooling demulsification, the defect of common whey precipitation in the yogurt is successfully overcome on the premise of not adding any stabilizer or thickener, the effect of successfully regulating and controlling the stability of the product is achieved, and the yogurt with fine quality, good flavor and taste and high GABA content is obtained.
Therefore, the invention also claims a preparation method of the yoghurt rich in GABA, which comprises the following steps:
s1, mixing materials: putting milk or reconstituted milk into a mixing tank, heating to 55-70 ℃, slowly adding concentrated protein powder in proportion while stirring at 500-800 r/min, stirring at 50-65 ℃ for 10-20 min, and hydrating the concentrated protein powder; when the precipitation rate index of the mixed liquid is less than 0.8%, adding a sweetening agent or white granulated sugar in proportion, adding sodium glutamate in proportion, stirring and dissolving to obtain a mixed material;
s2, homogenizing and pasteurizing: heating the mixed material obtained in the step S1 to 60-70 ℃, and homogenizing under the condition of 100-200 bar; pasteurizing at 90-95 ℃ for 300s, and cooling to 30-43 ℃;
s3, inoculation and fermentation: inoculating the composite microbial inoculum into the material obtained in the step S2 in proportion, and fermenting for 6-16 h at the temperature of 30-43 ℃, wherein the pH value at the fermentation end point is 4.5-4.6;
s4, demulsification and cooling: and D, performing soft stirring demulsification on the fermented milk obtained in the step S3, and then quickly cooling to 10-20 ℃ to obtain the GABA-rich yogurt.
Preferably, the temperature of the hydration in step S1 is 55 ℃ and the stirring time is 15 min.
Preferably, the temperature of the homogenization in step S2 is 65 ℃, and the pressure is 200 bar; the pasteurization temperature is 95 ℃, and the cooling temperature is 40 ℃.
Preferably, the fermentation in step S3 is performed at 37 ℃ for 7h, and the end-point pH is 4.6.
Preferably, the fermented milk is rapidly cooled to 18 ℃ in step S4.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the invention, the composite microbial inoculum is prepared by mixing lactococcus lactis subspecies lactis 220223 and streptococcus thermophilus 210202 with high GABA yield according to a certain proportion, and the GABA content in the fermented yoghourt is increased by times to 450mg/g through a specific fermentation process; the obtained yogurt is rich in frankincense, thick in texture, fine and smooth in taste and rich in nutrition, and can play a role in reducing pressure and soothing nerves on the premise of ensuring health and delicious taste.
(2) The preparation method disclosed by the invention is simple in fermentation process, convenient and fast to operate, low in production cost and suitable for large-scale factory fermentation production.
Detailed Description
The present invention is further described in detail below with reference to specific examples, which are provided for illustration only and are not intended to limit the scope of the present invention. The test methods used in the following examples are all conventional methods unless otherwise specified; the materials, reagents and the like used are, unless otherwise specified, commercially available reagents and materials.
Preparing a seed solution: selecting a single colony to perform amplification culture in 2-20 mL of 10% skim milk, and performing constant-temperature culture at 37 ℃ for 24 hours to obtain an activated bacterial liquid; and inoculating the activated bacterial liquid into 10% skim milk according to the inoculation amount of 1-5%, and culturing at the constant temperature of 37 ℃ for 24 hours to obtain seed liquid.
Example 1
The yoghourt rich in GABA comprises the following components in percentage by mass: 84.5% of milk or reconstituted milk, 8% of sweetening agent, 0.1% of sodium glutamate, 5% of compound microbial inoculum and 2.4% of concentrated protein powder; the mass ratio of lactococcus lactis subspecies lactis to streptococcus thermophilus in the composite microbial inoculum is 5: 95.
wherein the Lactococcus lactis subsp.lactis is Lactococcus lactis (Lactococcus lactis subsp.lactis)220223, and the preservation number is CGMCC No. 16584; the Streptococcus thermophilus is Streptococcus thermophilus 210202 with preservation number of CGMCC No. 16585.
The mass ratio of concentrated whey protein powder A, concentrated whey protein powder B and concentrated milk protein powder in the concentrated protein powder is 1.8: 0.7: 1.2.
the preparation method of the yoghourt rich in GABA comprises the following steps:
s1, mixing materials: putting the reconstituted milk into a mixing tank, heating to 60 ℃, slowly adding the concentrated protein powder in proportion while stirring at 700r/min, and stirring at 55 ℃ for 15min to hydrate the concentrated protein powder; when the precipitation rate index of the mixed liquid is less than 0.8%, adding a sweetening agent and sodium glutamate according to the proportion, stirring and dissolving to obtain a mixed material;
s2, homogenizing and pasteurizing: heating the mixed material obtained in the step S1 to 65 ℃, and homogenizing under the condition of 200 bar; pasteurizing at 95 deg.C for 300s, and cooling to 40 deg.C;
s3, inoculation and fermentation: inoculating the composite microbial inoculum into the material obtained in the step S2 in proportion, and fermenting for 7h at 37 ℃, wherein the pH value at the end of fermentation is 4.6;
s4, demulsification and cooling: and D, performing soft stirring demulsification on the fermented milk obtained in the step S3, and then quickly cooling to 18 ℃ to obtain the GABA-rich yogurt.
Example 2
The yoghourt rich in GABA comprises the following components in percentage by mass: 80% of milk or reconstituted milk, 10% of white granulated sugar, 1% of sodium glutamate, 4% of compound microbial inoculum and 5% of concentrated protein powder; the mass ratio of lactococcus lactis subspecies lactis to streptococcus thermophilus in the composite microbial inoculum is 1: 99.
wherein the Lactococcus lactis subsp.lactis is Lactococcus lactis (Lactococcus lactis subsp.lactis)220223, and the preservation number is CGMCC No. 16584; the Streptococcus thermophilus is Streptococcus thermophilus 210202 with preservation number of CGMCC No. 16585.
The mass ratio of the concentrated whey protein powder A, the concentrated whey protein powder B and the concentrated milk protein powder in the concentrated protein powder is 1:1: 1.
The preparation method of the yoghourt rich in GABA comprises the following steps:
s1, mixing materials: putting raw milk into a mixing tank, heating to 55 ℃, slowly adding concentrated protein powder in proportion under stirring at 800r/min, and stirring at 50 ℃ for 20min to hydrate the concentrated protein powder; when the precipitation rate index of the mixed liquid is less than 0.8%, adding white granulated sugar and sodium glutamate according to the proportion, stirring and dissolving to obtain a mixed material;
s2, homogenizing and pasteurizing: heating the mixed material obtained in the step S1 to 60 ℃, and homogenizing under the condition of 150 bar; pasteurizing at 93 deg.C for 300s, and cooling to 43 deg.C;
s3, inoculation and fermentation: inoculating the composite microbial inoculum into the material obtained in the step S2 in proportion, and fermenting for 6h at the temperature of 43 ℃, wherein the pH value at the end point of fermentation is 4.5;
s4, demulsification and cooling: and D, performing soft stirring demulsification on the fermented milk obtained in the step S3, and then quickly cooling to 18 ℃ to obtain the yoghourt rich in GABA.
Example 3
The yogurt rich in GABA comprises the following components in percentage by mass: 95% of milk or reconstituted milk, 4% of white granulated sugar, 0.4% of sodium glutamate, 0.1% of compound microbial inoculum and 0.5% of concentrated protein powder; the mass ratio of lactococcus lactis subspecies lactis to streptococcus thermophilus in the composite microbial inoculum is 10: 90.
wherein the Lactococcus lactis subsp.lactis is Lactococcus lactis (Lactococcus lactis subsp.lactis)220223, and the preservation number is CGMCC No. 16584; the Streptococcus thermophilus is Streptococcus thermophilus 210202 with preservation number of CGMCC No. 16585.
The mass ratio of the concentrated whey protein powder A, the concentrated whey protein powder B and the concentrated milk protein powder in the concentrated protein powder is 3:0.5: 2.
The preparation method of the yoghourt rich in GABA comprises the following steps:
s1, mixing materials: putting the reconstituted milk into a mixing tank, heating to 70 ℃, slowly adding the concentrated protein powder in proportion while stirring at 500r/min, and stirring at 65 ℃ for 10min to hydrate the concentrated protein powder; when the precipitation rate index of the mixed liquid is less than 0.8%, adding white granulated sugar and sodium glutamate according to the proportion, stirring and dissolving to obtain a mixed material;
s2, homogenizing and pasteurizing: heating the mixed material obtained in the step S1 to 70 ℃, and homogenizing under the condition of 100 bar; pasteurizing at 95 deg.C for 300s, and cooling to 30 deg.C;
s3, inoculation and fermentation: inoculating the composite microbial inoculum into the material obtained in the step S2 in proportion, and fermenting for 16h at the temperature of 30 ℃, wherein the pH value at the end of fermentation is 4.6;
s4, demulsification and cooling: and D, performing soft stirring demulsification on the fermented milk obtained in the step S3, and then quickly cooling to 18 ℃ to obtain the yoghourt rich in GABA.
Application example
The yogurt samples prepared by the preparation methods of the embodiments 1-3 were compared with two commercially available yogurt samples (sample A was obtained by fermenting a mixed strain of traditional lactobacillus bulgaricus and streptococcus thermophilus, sample B was obtained by fermenting a mixed strain of traditional bifidobacterium and lactococcus lactis, the amount of the mixed microbial inoculum added in sample A, B was the same as in the embodiment 1, the other fermentation raw materials were the same, and the fermentation parameters were the same), and the results are shown in the following table 1.
TABLE 1 analysis table of comparative test results
It should be finally noted that the above examples are only intended to illustrate the technical solutions of the present invention, and not to limit the scope of the present invention, and that other variations and modifications based on the above description and thought may be made by those skilled in the art, and that all embodiments need not be exhaustive. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the claims of the present invention.
Claims (9)
1. The yoghourt rich in GABA is characterized by being prepared from the following components in percentage by mass: 80-95% of milk or reconstituted milk, 0.1-10% of sweetening agent, 0.1-1% of sodium glutamate, 0.1-10% of complex microbial inoculum and 0.5-5% of concentrated protein powder; the composite microbial inoculum is lactococcus lactis subspecies lactis and streptococcus thermophilus, wherein the mass ratio of the lactococcus lactis subspecies lactis to the streptococcus thermophilus is (1-10): 90-99 parts; the Lactococcus lactis subsp.lactis is Lactococcus lactis 220223 with the preservation number of CGMCC No. 16584; the Streptococcus thermophilus is Streptococcus thermophilus 210202 with preservation number of CGMCC No. 16585.
2. The yoghurt as claimed in claim 1, which is prepared from the following components in percentage by mass: 84.5% of milk or reconstituted milk, 8% of sweetening agent, 0.1% of sodium glutamate, 5% of compound microbial inoculum and 2.4% of concentrated protein powder; the mass ratio of lactococcus lactis subspecies lactis to streptococcus thermophilus in the composite microbial inoculum is 5: 95.
3. the yogurt as claimed in claim 1, wherein the concentrated protein powder consists of concentrated whey protein powder A, concentrated whey protein powder B and concentrated milk protein powder, and the mass ratio of the concentrated whey protein powder A to the concentrated whey protein powder B is (1-3): (0.5-1.0): (1.0-2); the concentrated whey protein powder A contains 80-83% of protein, 5-7% of fat and 1-3% of ash; the concentrated whey protein powder B contains 76-82% of protein, 5-8% of lactose and 5-6% of ash; the concentrated milk protein powder contains 56-63% of protein, 25-30% of lactose and 5-6% of ash.
4. The yogurt of claim 3, wherein the concentrated whey protein powder A, the concentrated whey protein powder B and the concentrated milk protein powder in the concentrated protein powder have a mass ratio of 1.8: 0.7: 1.2.
5. a method for preparing yoghurt as claimed in any one of claims 1 to 4, which comprises the steps of:
s1, mixing materials: putting milk or reconstituted milk into a mixing tank, heating to 55-70 ℃, slowly adding concentrated protein powder in proportion while stirring at 500-800 r/min, stirring at 50-65 ℃ for 10-20 min, and hydrating the concentrated protein powder; when the precipitation rate index of the mixed liquid is less than 0.8%, adding a sweetening agent according to a proportion, adding sodium glutamate according to a proportion, and stirring and dissolving to obtain a mixed material;
s2, homogenizing and pasteurizing: heating the mixed material obtained in the step S1 to 60-70 ℃, and homogenizing under the condition of 100-200 bar; pasteurizing at 90-95 ℃ for 300s, and cooling to 30-43 ℃;
s3, inoculation and fermentation: inoculating the composite microbial inoculum into the material obtained in the step S2 in proportion, and fermenting for 6-16 h at the temperature of 30-43 ℃, wherein the pH value at the fermentation end point is 4.5-4.6;
s4, demulsification and cooling: and D, performing soft stirring demulsification on the fermented milk obtained in the step S3, and then quickly cooling to 10-20 ℃ to obtain the GABA-rich yogurt.
6. The method according to claim 5, wherein the hydration in step S1 is carried out at a temperature of 55 ℃ and a stirring time of 15 min.
7. The method of claim 5, wherein the homogenizing in step S2 is performed at 65 ℃ and 200 bar; the pasteurization temperature is 95 ℃, and the cooling temperature is 40 ℃.
8. The method according to claim 5, wherein the fermentation temperature in step S3 is 37 ℃, the fermentation time is 7h, and the fermentation end point pH is 4.6.
9. The method according to claim 5, wherein the temperature of the fermented milk is rapidly lowered to 18 ℃ in step S4.
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