CN110973244B - 一种降低发酵牛乳乳清析出的方法及其应用 - Google Patents
一种降低发酵牛乳乳清析出的方法及其应用 Download PDFInfo
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Abstract
本发明公开了一种降低发酵牛乳乳清析出的方法及其应用,属于农产品加工技术领域。本发明通过在常规牛乳发酵菌种中引入5种益生菌(Lactobacillus delbrueckii ssp.bulgaricus,Streptococcus thermophilus,Bifidobacterium animalis subsp.Lactis BB‑,Lactobacillus casei,Lactobacillus rhamnosus
Description
技术领域
本发明涉及一种降低发酵牛乳乳清析出的方法及其应用,属于农产品加工技术领域。
背景技术
发酵牛乳乳清析出直接影响消费者接受度,研究人员采用各种方法降低乳清析出,常用方法有:添加脂肪、蛋白质或糖类等增加固形物含量和加入果胶、淀粉等增稠剂和稳定剂以改善乳清析出现象,但上述方法都不符合消费者对产品最少添加的要求。
发明内容
本发明的目的是提供一种有效降低发酵牛乳乳清析出的方法及复合益生菌发酵牛乳产品。
本发明的第一个目的是提供一种降低发酵牛乳乳清析出的方法,是在经灭菌的牛乳中同时以0.005-0.01%的比例接种Lactobacillus delbrueckii ssp.bulgaricus、Streptococcus thermophilus、Bifidobacterium animalis subsp.lactis、Lactobacillus casei和Lactobacillus rhamnosus。
在一种实施方式中,所述接种是接种Lactobacillus delbrueckiissp.bulgaricus LB340、Streptococcus thermophilus、Bifidobacterium animalissubsp.lactisLactobacillus casei/>和Lactobacillus rhamnosus/>
在一种实施方式中,所述Bifidobacterium animalis subsp.lactisLactobacillus casei/>Lactobacillus rhamnosus/>的菌体在牛乳中的浓度之比为:1~3:1~5:1~3。
在一种实施方式中,所述Bifidobacterium animalis subsp.lactisLactobacillus casei/>Lactobacillus rhamnosus/>的菌体在牛乳中的浓度之比为:1:1:1。
在一种实施方式中,接种后的牛乳中微生物浓度≥1×10 5CFU/mL。
本发明的第二个目的是提供制备一种发酵牛乳的制备方法,包括如下步骤:
(1)分别以0.005-0.01%比例,同时添加Lactobacillus delbrueckiissp.bulgaricus,Streptococcus thermophilus,Bifidobacterium animalissubsp.lactisLactobacillus casei/>和Lactobacillus rhamnosus/>分装,封口,静置于40-45℃发酵,直到pH降低至4.5以下,发酵结束;
(2)将步骤(1)发酵好的牛乳于4℃下冷藏,货架期为28天。
在一种实施方式中,所述Lactobacillus delbrueckii ssp.bulgaricus LB340,Streptococcus thermophiles,Bifidobacterium animalis subsp.lactisLactobacillus casei/>Lactobacillus rhamnosus/>均购自Chr.Hansen公司。
在一种实施方式中,所述步骤(1)还向用于发酵的牛乳中加入终浓度10~50g/L的牛蒡粉。
本发明还要求保护应用所述方法制备获得的稳定性提高的发酵牛乳。
有益效果:1、本发明无需添加稳定剂来控制发酵牛乳的乳清析出。与其他采用加入增稠剂和稳定剂以降低乳清析出的常规方法相比,本专利的优越之处为无任何外源添加物,依靠益生菌自身的产胞外多糖的能力解决了乳清析出多的问题,效果相当于添加10~20%果胶,6~12%海藻酸钠,并未对酸奶感官风味产生不良影响,迎合消费者最少添加的需求。
2、本发明通过复合菌种发酵牛乳有效降低了常规菌种发酵牛乳所产生的乳清析出量。将发酵牛乳的乳清析出从10.04-12.53%降低到8.47-9.46%,在4℃下28天的冷藏货架期间,乳清析出量控制在10%以下,解决了发酵牛乳乳清析出多影响产品感官品质的问题。
具体实施方式
具体实施方式中的菌株Lactobacillus delbrueckii ssp.Bulgaricus LB340、Streptococcus thermophiles TA040、Bifidobacterium animalis subsp.lactisLactobacillus casei/>Lactobacillus rhamnosus/>均购自Chr.Hansen公司,各菌株的浓度为109CFU/g。
乳清析出的测定方法为:将添加菌种的豆浆分装5克在10毫升离心管中发酵成发酵牛乳后,4℃、2000g/min离心5min,对上清液称重,按以下公式计算样品乳清析出率。
乳清析出率/%=上清液重量g*100/5g。
实施例1
(1)制备灭菌牛乳:将新鲜牛乳或复原乳经巴氏杀菌。
(2)分别以0.01%比例,添加Lactobacillus delbrueckii ssp.bulgaricus和Streptococcus thermophilus,并分别以0.005%比例添加Bifidobacterium animalissubsp.lactisLactobacillus casei/>Lactobacillus rhamnosus/>分装,封口,静置42℃下发酵,直到pH降低至4.5以下。5种菌比例为2:2:2:1:1。
(3)发酵好的酸乳4℃下冷藏28天,定期对酸乳产品中的乳清析出情况进行检测,结果如表1所示。
表1加益生菌发酵牛乳和未加益生菌发酵牛乳在4℃下冷藏28天内,乳清析出率(%)。
2天 | 7天 | 14天 | 21天 | 28天 | |
对比例1 | 10.04±1.54 | 13.90±0.05 | 12.12±2.47 | 12.75±3.01 | 12.53±3.30 |
实施例1 | 9.46±0.70 | 8.99±0.01 | 8.47±0.19 | 9.02±0.99 | 9.27±1.64 |
实施例2:
具体实施方式同实施例1,区别在于,在已加入3种混合菌种的牛乳中加入10g/L牛蒡粉,按照相同的方法制备发酵牛乳,与未加入牛蒡粉的3种混合菌种发酵牛乳比较,对发酵2和28天的牛乳中乳清析出情况进行分析,结果显示如表2,与实施例1相比,本发明的牛蒡粉和复合菌在减少乳清析出方面取得了协同效果。
表2不同实施例制备的发酵牛乳在4℃下冷藏28天内,乳清析出率(%)
对比例1:
具体实施方式同实施例1,区别在于,将3种混合菌种分别替换为双歧杆菌、鼠李糖乳杆菌和嗜酸乳杆菌,按照相同的方法制备发酵牛乳(添加的菌体数量相当),比较3种菌株单独对于牛乳发酵的作用,对发酵2~28天的牛乳中乳清析出情况进行分析,结果显示,与实施例1相比,本发明的复合菌在减少乳清析出方面取得了协同效果。
表3添加不同益生菌的发酵乳在4℃下冷藏28天内,乳清析出率(%)。
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (6)
1.一种降低发酵牛乳乳清析出的方法,其特征在于,是牛乳中接种Lactobacillus delbrueckii ssp. bulgaricus LB340、Streptococcus thermophilus TA040、Bifi dobacterium animalis subsp. lactis BB-12®、 Lactobacillus casei 431®和Lactobacillus rhamnosus LGG®,分别以0.01%比例,添加Lactobacillus delbrueckii ssp. bulgaricus 和 Streptococcus thermophilus,并分别以0.005%比例添加Bifi dobacterium animalis subsp. lactis BB-12®, Lactobacillus casei 431®, Lactobacillus rhamnosus LGG®,接种后的牛乳中微生物浓度≥1×10 5CFU/mL,还向用于发酵的牛乳中加入终浓度10~50g/L的牛蒡粉。
2.根据权利要求1所述的方法,其特征在于,所述牛乳经过灭菌处理。
3.一种发酵牛乳的制备方法,其特征在于,包括如下步骤:
(1)将生牛乳灭菌处理;
(2)分别以0.01%比例,向步骤(1)灭菌后的牛乳中添加Lactobacillus delbrueckii ssp. Bulgaricus LB340,Streptococcus thermophilus TA040,分别以0.005%比例,添加Bifidobacterium animalis subsp. lactis BB-12®, Lactobacillus casei 431®和Lactobacillus rhamnosus LGG®,分装,封口,静置于40-45℃发酵,直到pH降低至4.5以下,发酵结束。
4.根据权利要求3所述的方法,其特征在于,将步骤(2)发酵好的牛乳于0~4℃冷藏。
5.应用权利要求3或4所述方法制备获得的稳定性提高的发酵牛乳。
6.权利要求1~2任一所述方法在制备含发酵牛乳的乳饮料中的应用。
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