CN111011685A - Fermented milk rich in probiotics and preparation method thereof - Google Patents
Fermented milk rich in probiotics and preparation method thereof Download PDFInfo
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- CN111011685A CN111011685A CN201911398029.9A CN201911398029A CN111011685A CN 111011685 A CN111011685 A CN 111011685A CN 201911398029 A CN201911398029 A CN 201911398029A CN 111011685 A CN111011685 A CN 111011685A
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- fermented milk
- cgmcc
- oat
- lactobacillus
- probiotics
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Images
Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
-
- 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
- A23V2400/147—Helveticus
-
- 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
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biophysics (AREA)
- Mycology (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses fermented milk rich in probiotics and a preparation method thereof, belonging to the technical field of fermentation, and the fermented milk is obtained by inoculating probiotics into oat juice for fermentation, and is rich in probiotics and β -glucan, wherein the content of the probiotics reaches 1.3 multiplied by 109The oat fermented milk is obtained by inoculating probiotics into oat juice for fermentation, and only simple crushing, sterilization and fermentation are needed to be carried out on the oats in the preparation process, excessive processing on the oats is not needed, and the health care effect of the oats can be retained to the maximum extent, so that the oat fermented milk has strong health care effect.
Description
Technical Field
The invention relates to fermented milk rich in probiotics and a preparation method thereof, belonging to the technical field of fermentation.
Background
The oat is a common cereal and is rich in nutrients such as fat, protein, mineral substances, vitamins, β -glucan, lecithin, oat alcohol and the like, wherein the nutrients such as the fat, the protein and the like can provide more nutrition for a human body, researches show that compared with other cereals, the oat with the same quality can release higher energy, β -glucan has the effects of reducing the risk of suffering from cardiovascular and cerebrovascular diseases, regulating blood sugar level, regulating intestinal microorganisms, relieving constipation, improving immunity and the like, lecithin has the functions of reducing the probability of suffering from fatty liver of people, preventing senile dementia and the like, and the oat alcohol also has obvious effects on resisting cancer, preventing senile dementia and the like.
At present, common foods taking oat as a raw material in the market mainly comprise oatmeal, oat flour, oat chocolate and the like, and the types of the foods are few. The oatmeal and the oat flour are simple in processing procedure, and can keep the health-care effect of the oats to the maximum extent, but the oatmeal and the oat flour are not very satisfactory in mouthfeel and taste; oat chocolate loses a large part of its health benefits due to excessive processing and the addition of a large amount of chocolate. The above drawbacks have all hindered the development of the market for food products made from oats to some extent. Therefore, it is urgently needed to find a food which has strong health-care effect and good taste and flavor and takes oat as a raw material.
Disclosure of Invention
[ problem ] to
The invention aims to solve the technical problem of providing the oat fermented milk with strong health-care effect and good taste and flavor.
[ solution ]
In order to solve the technical problems, the invention provides a method for preparing fermented milk, which comprises the steps of inoculating probiotics into oat juice, and fermenting for 10-20 hours at 35-40 ℃ to obtain the fermented milk.
In one embodiment of the invention, the probiotic is a lactic acid bacterium having probiotic function.
In one embodiment of the invention, the probiotic is one or more of lactobacillus plantarum, lactobacillus helveticus, lactobacillus casei, streptococcus thermophilus, or lactobacillus rhamnosus.
In one embodiment of the invention, the probiotic is one or more of lactobacillus plantarum CGMCC No.6077, lactobacillus plantarum CGMCC No.5494, lactobacillus helveticus CGMCC No.15147, lactobacillus casei CGMCC No.12435, lactobacillus casei CGMCC No.10343, streptococcus thermophilus CGMCC No.15148 or lactobacillus rhamnosus CGMCC No. 7317.
In one embodiment of the invention, the probiotic is one or more of lactobacillus plantarum CGMCC No.6077, lactobacillus casei CGMCC No.12435 or lactobacillus rhamnosus CGMCC No. 7317.
In one embodiment of the invention, the inoculation amount of the probiotics in the oat juice is 1-10 multiplied by 106CFU/mL。
In one embodiment of the invention, the oat concentration in the oat juice is 5-20 g/L.
In one embodiment of the invention, the oat juice is prepared by pulverizing oat and dissolving with water to obtain oat juice.
In one embodiment of the invention, the oat juice is prepared by crushing oat by a wall breaking machine and dissolving oat in water to obtain oat juice.
In one embodiment of the present invention, the pH of the fermented milk is 3.8 to 4.2.
The invention also provides fermented milk prepared by the method.
The invention also provides a food, and the ingredients of the food comprise the fermented milk.
In one embodiment of the invention, the food product is a fermented milk drink.
In one embodiment of the invention, the ingredients of the fermented milk drink comprise the fermented milk of claim, a sweetener, and water; alternatively, the ingredients of the fermented milk drink comprise the fermented milk of claim, skim milk powder, sweetener, and water.
In one embodiment of the invention, the mass ratio of the fermented milk to the sweetener to the water in the fermented milk beverage is 0.5-2.0: 0.4-1.2: 6.5-9.5; or in the fermented milk beverage, the mass ratio of the fermented milk to the skimmed milk powder to the sweetening agent to the water is 0.2-2.0: 0.1-1.2: 0.4-1.2: 5.5-9.5.
In one embodiment of the invention, the sweetener is one or more of white sugar, glucose, stevioside, fructose, sucrose or maltose.
In one embodiment of the invention, the sweetener is white sugar.
[ advantageous effects ]
(1) The invention obtains the oat fermented milk by inoculating probiotics into oat juice for fermentation, the oat fermented milk is rich in probiotics and β -glucan, wherein the content of the probiotics reaches 1.3 multiplied by 109The content of CFU/mL and β -glucan is as high as 86.5 mu g/mL, so the oat fermented milk has strong health-care effect.
(2) According to the oat fermented milk, the probiotics are inoculated into the oat juice for fermentation to obtain the oat fermented milk, the oat is only required to be simply crushed, sterilized and fermented in the preparation process, excessive processing of the oat is not required, and the health care effect of the oat can be retained to the greatest extent, so that the oat fermented milk is strong in health care effect.
(3) According to the oat fermented milk, probiotics are inoculated into oat juice for fermentation, so that the oat fermented milk is obtained, the sensory score of the oat fermented milk is up to 87, and therefore the oat fermented milk is good in taste and flavor.
Drawings
FIG. 1 β -dextran standard curve.
FIG. 2 shows the β -glucan content before and after crushing different oats, wherein 1 is fresh bulk oat, 2 is vacuum packaged oat, 3 is Guige instant oatmeal, and 4 is Guige instant oatmeal.
Detailed Description
Fresh bulk oat, Guige instant oatmeal (1kg) and Guige quick-cooked oatmeal (1kg) referred to in the following examples were purchased from the European supermarket of Wuxi Boda Square; the vacuum-packed oats referred to in the examples below were purchased from Taobao; the skim milk powder referred to in the examples below was purchased from Hengyu corporation; lactobacillus plantarum CGMCC No.6077 (disclosed in the patent application publication No. CN 102827796A), Lactobacillus plantarum CGMCC No.5494 (disclosed in the patent application publication No. CN 102586148A), Lactobacillus helveticus CGMCC No.15147 (disclosed in the patent application publication No. CN 109112083A), Lactobacillus casei CGMCC No.12435 (disclosed in the patent application publication No. CN 108018248A), Lactobacillus casei CGMCC No.10343 (disclosed in the patent application publication No. CN 105018377A), Streptococcus thermophilus CGMCC No.15148 (disclosed in the patent application publication No. CN 109022307A) and Lactobacillus rhamnosus CGMCC No.7317 (disclosed in the patent application publication No. CN 103275905A) which are all related to the following examples are deposited in the China general microbiological culture Collection center without the need of further patent preservation procedures.
The detection methods referred to in the following examples are as follows:
the detection method of viable count comprises the following steps: the national standard GB 4789.35-2016 food safety national standard food microbiology detection of lactobacillus is adopted.
The detection method of the pH value comprises the following steps: a pH detector was used.
β detection method of dextran comprises weighing 0.010g β -dextranMeasuring the volume to 10mL, taking out 1mL, adding 9mL of deionized water, accurately measuring the volume to a 10mL volumetric flask to obtain 0.1mg/mL β -glucan standard solution, taking 6 groups of 10mL colorimetric tubes, adding 0, 0.2, 0.4, 0.6, 0.8 and 1.0mL of β -glucan standard solution with the concentration of 0.1mg/mL into each colorimetric tube, supplementing the solution to 2.0mL by using deionized water, adding 4.0mL of Congo red solution into each test tube, shaking up to react for 30min, measuring the light absorption value, drawing a standard curve according to the measured light absorption value (the standard curve is shown in figure 1), obtaining the β -glucan standard curve, storing the linear relation of β -glucan concentration in the range of 0-50 mu g/mL, and obtaining a linear equation of Y0100.7 x +0.0008, wherein R is 0.01082＝0.9948。
Sensory evaluation: fermented milk or fermented milk drinks were placed in a tasting cup and subjected to sensory evaluation in a population of 100 persons.
Sensory evaluation criteria: the sensory evaluation criteria of the fermented milk can be specifically shown in table 1, and the sensory evaluation criteria of the fermented milk drink can be specifically shown in table 2.
TABLE 1 sensory evaluation criteria
TABLE 2 sensory evaluation criteria
The media involved in the following examples are as follows:
MRS medium (1L calculated): 20g of glucose, 10g of beef extract, 5g of anhydrous sodium acetate, 5g of yeast powder, 10g of tryptone, 0.1g of magnesium sulfate heptahydrate, 0.05g of manganese sulfate monohydrate, 2.6g of dipotassium phosphate trihydrate, 2g of diammonium hydrogen citrate and 1mL of Tween, wherein the pH value is 6.2-6.4, and the beef is sterilized at 115 ℃ for 20 min.
The preparation methods referred to in the following examples are as follows:
the preparation method of the probiotic bacterial liquid comprises the following steps:
and (3) sucking 100 mu L of probiotic bacteria liquid from a glycerol bacteria-protecting tube, inoculating the probiotic bacteria liquid into 5mL of MRS culture medium, culturing for 10-24 h at 37 ℃ for activation, and repeating the activation operation for 3 times to obtain activated probiotic bacteria liquid.
Example 1: preparation method of oat juice
Respectively adding 50g of fresh bulk oat, vacuum-packaged oat, Guige instant oatmeal and Guige quick-cooked oatmeal into a Koshun BL806A food crusher to crush for 30s to obtain oat powder, taking 10g of oat powder out, cooling, adding 100g of water to obtain an oat solution, putting the oat solution into an electric heating constant-temperature water bath pot, performing water bath at 70 ℃ for 30min to obtain the oat solution after water bath, adding 10mL of the oat solution after water bath into a centrifuge tube, centrifuging for 15min at 9000g to obtain a supernatant, adding 1mL of deionized water into 1mL of the supernatant, adding 4mL of Congo red solution, shaking to react for 30min, measuring the light absorption value, calculating the β -glucan content in the fresh bulk oat, the vacuum-packaged oat, the Guige instant oatmeal and the Guige quick-cooked oatmeal, repeating for 3 times, and taking the average value (the detection result is shown in figure 2).
As can be seen from FIG. 2, the β -glucan content in fresh bulk oats is higher than in vacuum packaged oats, Guige instant oatmeal and Guige quick-boiled oatmeal, probably because most of the β -glucan in oats is present in the oat bran, and vacuum packaged oats are dried and vacuum packaged, and Guige instant oatmeal and Guige quick-boiled oatmeal are finished products after industrial processing, and both lose the oat bran and thus β -glucan during processing.
Example 2: preparation of fermented milk
Crushing fresh bulk oat by a wall breaking machine, and dissolving the crushed oat with water to obtain oat juice with the oat concentration of 10% (m/m); sterilizing oat juice at 115 deg.C for 20 min; obtaining sterilized oat juice; respectively inoculating the bacterial liquid of lactobacillus plantarum CGMCC No.6077, lactobacillus plantarum CGMCC No.5494, lactobacillus helveticus CGMCC No.15147, lactobacillus casei CGMCC No.12435, lactobacillus casei CGMCC No.10343, streptococcus thermophilus CGMCC No.15148 or lactobacillus rhamnosus CGMCC No.7317 into the sterilized oat juice (the inoculation amount can be specifically shown in table 4), and fermenting for 16h at 37 ℃ to obtain the fermented milk.
The fermented milk was sampled at the beginning and at the end of the fermentation, and the pH of the fermented milk obtained by the fermentation with different probiotics, the β -glucan content in the fermented milk obtained by the fermentation with different probiotics, and the viable count of lactic acid bacteria were measured (see tables 3-4 for the results of the measurements).
As can be seen from Table 3, the Lactobacillus plantarum CGMCC No.6077, the Lactobacillus plantarum CGMCC No.5494, the Lactobacillus helveticus CGMCC No.15147, the Lactobacillus casei CGMCC No.12435, the Lactobacillus casei CGMCC No.10343, the Streptococcus thermophilus CGMCC No.15148 and the Lactobacillus rhamnosus CGMCC No.7317 can produce acid when fermented in the oat juice, so that the pH of the oat juice is reduced to below 4 from about 6.5, and the Lactobacillus plantarum CGMCC No.6077, the Lactobacillus plantarum CGMCC No.5494, the Lactobacillus helveticus CGMCC No.15147, the Lactobacillus casei CGMCC No.12435, the Lactobacillus casei CGMCC No.10343, the Streptococcus thermophilus CGMCC No.15148 and the Lactobacillus rhamnosus CGMCC No.7317 can increase the content of β -glucan in the fermented milk (from 36.2-42.1 mu g/mL to 64.2 mu g/mL), wherein the lactobacillus rhamnosus CGMCC No. 3577 and the lactobacillus rhamnosus CGMCC No.7317 have good fermentation effect of improving the fermentation effect of the Lactobacillus rhamnosus CGMCC No.7 and the lactobacillus rhamnosus CGMCC No. 7335.
As can be seen from Table 4, Lactobacillus plantarum CGMCC No.6077, Lactobacillus plantarum CGMCC No.5494, Lactobacillus helveticus CGMCC No.15147, Lactobacillus casei CGMCC No.12435, Lactobacillus casei CGMCC No.10343, Streptococcus thermophilus CGMCC No.15148 and Lactobacillus rhamnosus CGMCC No.7317 can all proliferate in oat juice in large quantities, wherein the Lactobacillus plantarum CGMCC No.6077, Lactobacillus casei CGMCC No.12435 and Lactobacillus rhamnosus CGMCC No.7317 have the strongest proliferation capability in oat juice, and the viable count of lactobacillus in fermented milk can reach 1 × 109CFU/mL or more.
Combining the results in tables 3-4, selecting fermented milk obtained by fermenting lactobacillus plantarum CGMCC No.6077, lactobacillus casei CGMCC No.12435 and lactobacillus rhamnosus CGMCC No.7317, and putting the fermented milk into a refrigerator at 4 ℃ for refrigerating for 1 day for after-ripening; sensory evaluation was performed on fermented milk obtained by fermenting post-ripened lactobacillus plantarum CGMCC No.6077, lactobacillus casei CGMCC No.12435 and lactobacillus rhamnosus CGMCC No.7317, using unfermented oat juice as a blank control (see table 5 for evaluation results).
As can be seen from table 5, the unfermented oat juice had a bland taste and a harsh, astringent mouthfeel, probably due to the large fiber content of the cereal grains, resulting in a low overall score; after the lactobacillus plantarum CGMCC No.6077, the lactobacillus casei CGMCC No.12435 and the lactobacillus rhamnosus CGMCC No.7317 are fermented, the taste, the mouthfeel, the tissue morphology and other aspects of the fermented milk are greatly improved, wherein the fermented milk obtained by fermenting the lactobacillus plantarum CGMCC No.6077 and the lactobacillus rhamnosus CGMCC No.7317 has slightly sour taste, is relatively single and slightly stimulated, and the sour taste of the fermented milk obtained by fermenting the lactobacillus casei CGMCC No.12435 is relatively mild.
TABLE 3 pH of fermented milks obtained by fermentation with different probiotics and β -glucan content in fermented milks obtained by fermentation with different probiotics
TABLE 4 viable count of lactic acid bacteria in fermented milks obtained by fermentation of different probiotic bacteria
TABLE 5 sensory evaluation results of fermented milks obtained by fermentation with different probiotics
| Group of | Organization and morphology | Taste of the product | Smell(s) | Color and luster | Total score |
| Blank control | 8 | 11 | 15 | 7 | 41 |
| CGMCCNo.6077 | 14 | 10 | 14 | 15 | 53 |
| CGMCCNo.12435 | 18 | 16 | 19 | 18 | 71 |
| CGMCCNo.7317 | 17 | 13 | 13 | 12 | 55 |
Example 3: preparation of fermented milk beverage (oat protein)
1. Determination of feed-liquid ratio
Selecting the fermented milk obtained by fermenting the post-maturation lactobacillus casei CGMCC No.12435 of example 2, and mixing the fermented milk with water according to the ratio of the fermented milk to the water to 1:5, 1:10, 1:20, 1:30 and 1:40 respectively to obtain mixed liquid; and adding white granulated sugar into the mixed solution until the concentration of the white granulated sugar in the mixed solution is 80g/L to obtain the fermented milk beverage.
The fermented milk drinks were subjected to sensory evaluation (see table 6 for evaluation results).
As can be seen from table 6, the sensory score of the fermented milk drink was the highest at the ratio of 1:10, which is the optimum ratio of the fermented milk drink.
Table 6 influence of feed liquid ratio on sensory evaluation results of fermented milk drinks
| Ratio of material to liquid | Organization and morphology | Taste of the product | Smell(s) | Color and luster | Fuzzy impression | Total score |
| 1:5 | 4 | 4 | 10 | 14 | 4 | 36 |
| 1:10 | 12 | 15 | 11 | 18 | 13 | 69 |
| 1:20 | 13 | 13 | 11 | 11 | 11 | 59 |
| 1:30 | 5 | 17 | 12 | 9 | 12 | 55 |
| 1:40 | 5 | 16 | 10 | 10 | 12 | 53 |
2. Determination of the amount of white granulated sugar added
Selecting the fermented milk obtained by fermenting the post-maturation lactobacillus casei CGMCC No.12435 of example 2, and mixing the fermented milk with water according to the ratio of 1:10 of the fermented milk to the water to obtain a mixed solution; adding white granulated sugar into the mixed solution until the concentration of the white granulated sugar in the mixed solution is respectively 60g/L, 70g/L, 80g/L, 90g/L and 100g/L, and obtaining the fermented milk beverage.
The fermented milk drinks were subjected to sensory evaluation (see table 7 for evaluation results).
As can be seen from Table 7, the sensory score of the fermented milk drink was the highest when the amount of white granulated sugar added was 80g/L, which was the optimum amount of white granulated sugar added for the fermented milk drink.
TABLE 7 influence of the amount of white granulated sugar added on the sensory evaluation results of fermented milk drinks
| Adding amount of white sugar | Organization and morphology | Taste of the product | Smell(s) | Color and luster | Fuzzy impression | Total score |
| 60 | 12 | 11 | 13 | 16 | 8 | 60 |
| 70 | 11 | 15 | 15 | 18 | 10 | 71 |
| 80 | 12 | 17 | 17 | 18 | 14 | 78 |
| 90 | 13 | 19 | 18 | 20 | 17 | 87 |
| 100 | 11 | 8 | 17 | 17 | 11 | 64 |
Example 4: preparation of fermented milk beverage (oat protein + animal protein)
1. Determination of feed-liquid ratio
Selecting the fermented milk obtained by fermenting the post-maturation lactobacillus casei CGMCC No.12435 of example 2, and mixing the fermented milk with water according to the ratio of the fermented milk to the water to 1:5, 1:10, 1:15, 1:20 and 1:25 respectively to obtain mixed liquid; and adding the white granulated sugar and the skim milk powder into the mixed solution until the concentration of the white granulated sugar in the mixed solution is 80g/L and the concentration of the skim milk powder in the mixed solution is 100g/L to obtain the fermented milk beverage.
The fermented milk drinks were subjected to sensory evaluation (see table 8 for evaluation results).
As can be seen from table 8, the sensory score of the fermented milk drink was the highest at the ratio of 1:10, which is the optimum ratio of the fermented milk drink.
Table 8 influence of feed liquid ratio on sensory evaluation results of fermented milk drinks
| Ratio of material to liquid | Organization and morphology | Taste of the product | Smell(s) | Color and luster | Fuzzy impression | Total score |
| 1:5 | 4 | 4 | 10 | 14 | 4 | 36 |
| 1:10 | 12 | 15 | 11 | 18 | 13 | 69 |
| 1:15 | 13 | 13 | 11 | 11 | 11 | 59 |
| 1:20 | 5 | 17 | 12 | 9 | 12 | 55 |
| 1:25 | 5 | 16 | 10 | 10 | 12 | 53 |
2. Determination of the amount of white granulated sugar added
Selecting the fermented milk obtained by fermenting the post-maturation lactobacillus casei CGMCC No.12435 of example 2, and mixing the fermented milk with water according to the ratio of 1:10 of the fermented milk to the water to obtain a mixed solution; adding skimmed milk powder into the mixed solution until the concentration of the skimmed milk powder in the mixed solution is 100g/L, and adding white granulated sugar into the mixed solution until the concentration of the white granulated sugar in the mixed solution is 40g/L, 60g/L, 80g/L, 100g/L and 120g/L respectively to obtain the fermented milk beverage.
The fermented milk drink was subjected to sensory evaluation (see table 9 for evaluation results).
As can be seen from Table 9, the sensory score of the fermented milk drink was the highest when the amount of white granulated sugar added was 80g/L, which was the optimum amount of white granulated sugar added for the fermented milk drink.
TABLE 9 influence of the amount of white granulated sugar added on the sensory evaluation results of fermented milk drinks
| Adding amount of white sugar | Organization and morphology | Taste of the product | Smell(s) | Color and luster | Fuzzy impression | Total score |
| 40 | 12 | 11 | 13 | 16 | 8 | 60 |
| 60 | 13 | 15 | 15 | 18 | 10 | 71 |
| 80 | 12 | 19 | 18 | 20 | 17 | 86 |
| 100 | 11 | 17 | 17 | 18 | 11 | 74 |
| 120 | 11 | 8 | 17 | 17 | 11 | 64 |
3. Determination of the amount of skim milk powder added
Selecting the fermented milk obtained by fermenting the post-maturation lactobacillus casei CGMCC No.12435 of example 2, and mixing the fermented milk with water according to the ratio of 1:10 of the fermented milk to the water to obtain a mixed solution; adding white granulated sugar into the mixed solution until the concentration of the white granulated sugar in the mixed solution is 80g/L, and adding skimmed milk powder into the mixed solution until the concentrations of the skimmed milk powder in the mixed solution are 60g/L, 80g/L, 100g/L, 120g/L and 140g/L respectively to obtain the fermented milk beverage.
The fermented milk drink was subjected to sensory evaluation (see table 10 for evaluation results).
As can be seen from Table 10, the sensory score of the fermented milk drink was the highest when the skim milk powder was added at 100g/L, and the skim milk powder was the optimum amount of skim milk powder added for the fermented milk drink.
TABLE 10 influence of the amount of skim milk powder added on the sensory evaluation results of fermented milk drinks
| Adding amount of white sugar | Organization and morphology | Taste of the product | Smell(s) | Color and luster | Fuzzy impression | Total score |
| 60 | 10 | 12 | 13 | 15 | 13 | 63 |
| 80 | 15 | 15 | 16 | 16 | 14 | 76 |
| 100 | 15 | 18 | 17 | 19 | 16 | 85 |
| 120 | 11 | 16 | 18 | 19 | 15 | 79 |
| 140 | 13 | 10 | 14 | 19 | 12 | 68 |
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The method for preparing the fermented milk is characterized by inoculating probiotics into oat juice, and fermenting for 10-20 hours at the temperature of 35-40 ℃ to obtain the fermented milk.
2. The method for producing fermented milk according to claim 1, wherein the probiotic bacteria are lactic acid bacteria having a probiotic function.
3. A method of producing fermented milk according to claim 1 or 2, wherein the probiotic bacteria are one or more of Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus casei, Streptococcus thermophilus or Lactobacillus rhamnosus.
4. A method of producing fermented milk according to any one of claims 1-3, wherein the probiotic is one or more of Lactobacillus plantarum CGMCC No.6077, Lactobacillus plantarum CGMCC No.5494, Lactobacillus helveticus CGMCC No.15147, Lactobacillus casei CGMCC No.12435, Lactobacillus casei CGMCC No.10343, Streptococcus thermophilus CGMCC No.15148 or Lactobacillus rhamnosus CGMCC No. 7317.
5. The method for producing fermented milk according to any one of claims 1 to 4, wherein the probiotic bacteria are inoculated into the oat juice in an amount of 1 to 10 x 106CFU/mL。
6. A fermented milk produced by the method according to any one of claims 1 to 5.
7. A food product characterized in that the ingredients of the food product comprise the fermented milk of claim 6.
8. The food product of claim 7, wherein the food product is a fermented milk drink.
9. The food product of claim 8, wherein the ingredients of the fermented milk drink comprise the fermented milk of claim 6, a sweetener, and water; alternatively, the ingredients of the fermented milk drink comprise the fermented milk of claim, skim milk powder, sweetener, and water.
10. The food according to claim 9, wherein the mass ratio of the fermented milk to the sweetener to the water in the fermented milk drink is 0.5-2.0: 0.4-1.2: 6.5-9.5; or in the fermented milk beverage, the mass ratio of the fermented milk to the skimmed milk powder to the sweetening agent to the water is 0.2-2.0: 0.1-1.2: 0.4-1.2: 5.5-9.5.
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