CN111227035A - Fermented milk containing probiotic composition and preparation method thereof - Google Patents
Fermented milk containing probiotic composition and preparation method thereof Download PDFInfo
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- CN111227035A CN111227035A CN201811440599.5A CN201811440599A CN111227035A CN 111227035 A CN111227035 A CN 111227035A CN 201811440599 A CN201811440599 A CN 201811440599A CN 111227035 A CN111227035 A CN 111227035A
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- milk
- fermented milk
- bifidobacterium
- fermented
- facultative
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 56
- 239000006041 probiotic Substances 0.000 title claims abstract description 45
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 45
- 239000000203 mixture Substances 0.000 title claims abstract description 39
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title abstract description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 30
- 239000008267 milk Substances 0.000 claims abstract description 30
- 210000004080 milk Anatomy 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 18
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 18
- 235000021239 milk protein Nutrition 0.000 claims abstract description 18
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 15
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 15
- 239000003765 sweetening agent Substances 0.000 claims abstract description 15
- 239000003381 stabilizer Substances 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims description 33
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 26
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 26
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 25
- 241001608472 Bifidobacterium longum Species 0.000 claims description 18
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 17
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- 229960003438 aspartame Drugs 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 235000008504 concentrate Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 2
- 235000019414 erythritol Nutrition 0.000 claims description 2
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- 229940009714 erythritol Drugs 0.000 claims description 2
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 2
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 2
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 2
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- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 2
- 239000000832 lactitol Substances 0.000 claims description 2
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- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 2
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- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 229920001542 oligosaccharide Polymers 0.000 claims description 2
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- 235000020122 reconstituted milk Nutrition 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
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- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims 1
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- 239000000619 acesulfame-K Substances 0.000 claims 1
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- 241000186000 Bifidobacterium Species 0.000 abstract description 15
- 235000013618 yogurt Nutrition 0.000 abstract description 10
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- 238000000265 homogenisation Methods 0.000 description 6
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- 229910052760 oxygen Inorganic materials 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000020202 standardised milk Nutrition 0.000 description 3
- 238000012371 Aseptic Filling Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000021433 fructose syrup Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
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- 230000004048 modification Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
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- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
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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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/149—Jensenii
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—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
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Abstract
A fermented milk containing probiotic composition and a preparation method thereof are disclosed, wherein the fermented milk comprises the following raw materials by taking the total weight of the raw materials as a reference: 2-8 w/w% of sweetening agent, 0-1 w/w% of stabilizing agent, 0.2-1 w/w% of milk protein, 0.2-1 w/w permillage of leavening agent and the balance of liquid milk, wherein the leavening agent comprises probiotic composition of facultative anaerobic probiotics and strict anaerobic probiotics, and the weight ratio of the facultative anaerobic probiotics to the strict anaerobic probiotics is 1: 1-3. The invention solves the problems of long fermentation time, low viable count of bifidobacterium and the like in the existing yoghurt fermented by bifidobacterium.
Description
Technical Field
The invention relates to fermented milk containing a probiotic composition and a preparation method thereof, belonging to the technical field of dairy processing.
Background
Yoghourt is taken as a fermented food containing lactic acid bacteria, is popular with consumers at home and abroad due to good flavor and taste, some strains in the yoghourt lactic acid bacteria are beneficial to human health and are called probiotics, bifidobacteria are taken as one of the probiotics with earlier discovery time, longer research time and definite physiological function, and the yoghourt is widely applied to yoghourt products in recent years. However, in practical application, when the mixed strain containing the bifidobacteria is used or the bifidobacteria is used alone to ferment the yoghourt, the problems that the yoghourt fermentation time is longer, the viable count content of the bifidobacteria is lower and the like can be caused because the bifidobacteria is easily influenced by the oxygen content in the milk.
Therefore, there is a need to provide a novel fermented milk containing bifidobacterium which can overcome the above problems.
Disclosure of Invention
In view of the above-mentioned drawbacks of the prior art and research, the present invention provides a fermented milk containing a probiotic composition and a preparation method thereof, which are used to solve at least some of the problems of long fermentation time, low viable count of bifidobacteria, etc. in the yogurt fermented with bifidobacteria.
In order to achieve the above object, the present invention provides a fermented milk containing probiotic composition, which comprises the following raw materials based on the total weight of the raw materials: 2-8 w/w% of sweetening agent, 0-1 w/w% of stabilizing agent, 0.2-1 w/w% of milk protein, 0.2-1 w/w permillage of leavening agent and the balance of liquid milk, wherein the leavening agent comprises probiotic composition of facultative anaerobic probiotics and strict anaerobic probiotics, and the weight ratio of the facultative anaerobic probiotics to the strict anaerobic probiotics is 1: 1-3.
According to a specific embodiment of the present invention, in the fermented milk containing probiotic composition, preferably, the leavening agent only comprises the facultative anaerobic probiotics and the strict anaerobic probiotics. The facultative anaerobe comprises one or a combination of more of lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus casei, lactobacillus jensenii, lactobacillus plantarum and the like; the strict anaerobic bacteria comprise one or more of bifidobacterium longum, bifidobacterium breve, bifidobacterium lactis, bifidobacterium infantis, bifidobacterium bifidum and the like.
Preferably, the facultative anaerobe is lactobacillus rhamnosus and/or lactobacillus casei; the strict anaerobe is bifidobacterium lactis and/or bifidobacterium infantis, and the weight ratio of the facultative anaerobe to the strict anaerobe is 1: 1.5-3.
More preferably, the facultative anaerobe is lactobacillus rhamnosus, and the weight ratio of the facultative anaerobe to the strict anaerobe is 1: 1.5-2.5.
The addition amount of the leavening agent is 0.2w/w per thousand to 1w/w per thousand (for example, 0.3w/w per thousand, 0.4w/w per thousand, 0.5w/w per thousand, 0.6w/w per thousand, 0.7w/w per thousand, 0.8w/w per thousand, 0.9w/w per thousand), and preferably 0.4 to 0.6w/w per thousand based on the total weight of the raw materials.
According to a specific embodiment of the present invention, in the fermented milk containing the probiotic composition, preferably, the sweetener includes one or more of white sugar, glucose, fructose, high fructose syrup, erythritol, mannitol, maltitol, xylitol, isomaltitol, isomaltulose, lactitol, sorbitol, galacto-oligosaccharide, isomalto-oligosaccharide, polydextrose, fructo-oligosaccharide, xylo-oligosaccharide, soy oligosaccharide, aspartame, acesulfame, sucralose, stevioside, luo han guo extract, thaumatin, and the like, and more preferably, one or more of white sugar, high fructose syrup, sucralose, stevioside, and the like, and the amount of the sweetener is preferably 2 w/w% to 8 w/w% (e.g. 3 w/w%, 4 w/w%, and the like, based on the total weight of the raw materials, 5 w/w%, 6 w/w%, 7 w/w%, more preferably 3 w/w% to 8 w/w%, even more preferably 3 w/w% to 5 w/w%.
According to a specific embodiment of the present invention, in the fermented milk containing the probiotic composition, preferably, the stabilizer comprises one or more of starch (including modified starch), pectin, gelatin, agar and the like, wherein the chemically modified starch is more preferably adopted. The amount of the stabilizer added is 0 to 1 w/w% (e.g., 0% (i.e., the stabilizer may not be added), 0.1 w/w%, 0.2 w/w%, 0.3 w/w%, 0.4 w/w%, 0.5 w/w%, 0.6 w/w%, 0.7 w/w%, 0.8 w/w%, 0.9 w/w%) based on the total weight of the raw materials, preferably 0.1 w/w% to 1 w/w%, more preferably 0.1 w/w% to 0.8 w/w%, and particularly preferably 0.2 w/w% to 0.5 w/w%.
According to a particular embodiment of the present invention, in the fermented milk containing probiotic composition as described above, preferably, the milk protein is preferably a milk protein, including milk concentrate and/or isolate and the like. The milk protein is added in an amount of 0.2 w/w% -1 w/w% (e.g. 0.3 w/w%, 0.4 w/w%, 0.5 w/w%, 0.6 w/w%, 0.7 w/w%, 0.8 w/w%, 0.9 w/w%), preferably 0.3 w/w% -0.6 w/w%, based on the total weight of the raw materials.
According to a specific embodiment of the invention, in the fermented milk containing the probiotic combination, the liquid milk is milk, which is fresh milk or reconstituted milk meeting the raw milk purchasing standard in China, and can be partially defatted low-fat milk or fully defatted milk. According to a particular embodiment of the invention, the total dry matter content of the milk is between 11 w/w% and 14 w/w% (e.g. 11.5 w/w%, 12.0 w/w%, 12.5 w/w%, 13.0 w/w%, 13.5 w/w%), more preferably between 12 w/w% and 14 w/w%, based on the total weight of the milk, and the milk solids-not-fat is not less than 8.5 w/w%.
In another aspect, the present invention also provides a method for preparing fermented milk containing the probiotic composition, wherein the fermentation is performed using a raw material containing the fermentation agent.
According to a particular embodiment of the invention, the preparation process comprises the following steps:
(1) preparing materials: mixing and circulating liquid milk, a sweetening agent, milk protein and an optional stabilizer (with or without the addition of the stabilizer) at 55-60 ℃ (56 ℃, 57 ℃, 58 ℃ and 59 ℃) for 20-30 min (22 min, 24min, 26min and 28min) according to a ratio, uniformly mixing the liquid milk, the sweetening agent, the milk protein and the optional stabilizer to obtain a mixed material, and preferably, carrying out standardized treatment on the liquid milk before blending;
(2) degassing: degassing the mixed material obtained in the step (1) (which can be carried out in a degassing tank) to reduce the oxygen content in the mixed material, preferably, the degassing conditions are as follows: a negative pressure (e.g., -0.04MPa, -0.05MPa, -0.06MPa) at a temperature of 60 to 70 ℃ (e.g., 61 ℃, 62 ℃, 63 ℃, 64 ℃, 65 ℃, 66 ℃, 67 ℃, 68 ℃, 69 ℃), and a pressure of-0.03 to-0.07 MPa;
(3) homogenizing and sterilizing: homogenizing and sterilizing the degassed mixed material obtained in the step (2), preferably, the primary pressure of the homogenizing is 17-18 MPa (for example, 17.5MPa), the secondary pressure is 3-4 MPa (for example, 3.5MPa), the sterilization temperature is 95 +/-5 ℃, and the sterilization time is 200-400s (for example, 250s, 300s and 350 s);
(4) fermentation: cooling the homogenized and sterilized mixed material obtained in the step (3) to 35-38 ℃ (for example, 35.5 ℃, 36.0 ℃, 36.5 ℃, 37.0 ℃ and 37.5 ℃), adding a leavening agent (probiotic composition) according to the proportion, fermenting for 12-16 h (12.5h, 13.0h, 13.5h, 14.0h, 14.5h, 15.0h and 15.5h) at 35-38 ℃ (for example, 35.5 ℃, 36.0 ℃, 36.5 ℃, 37.0 ℃ and 37.5 ℃), and stopping fermentation when the acidity of the mixed material reaches 70-80 DEG T (for example, 72 DEG T, 74 DEG T, 76 DEG T and 78 DEG T);
(5) filling: and (3) cooling the fermented milk obtained in the step (4) to below 20 ℃ (such as 18 ℃, 16 ℃, 14 ℃, 12 ℃ and 10 ℃), filling and sealing, and refrigerating and aging the filled fermented milk at 2-6 ℃ (such as 3 ℃, 4 ℃ and 5 ℃) to obtain the fermented milk containing the probiotic composition.
In the above-described preparation method, preferably, the filling and sealing are performed in a closed aseptic filling apparatus. The closed aseptic filling equipment may be filling equipment conventionally employed in the art. The packaging form of the yoghourt product in the invention can adopt the common yoghourt packaging form in the market, such as: stand-up pouch, triangular cup package, etc.
The starting materials used in the present invention are commercially available, and any range recited herein includes any value between the endpoints and any subrange between the endpoints and any value between the endpoints or any subrange between the endpoints.
The invention has the following beneficial effects:
the invention relates to a fermented milk containing a probiotic composition, which is prepared by compounding facultative anaerobes such as lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus casei, lactobacillus jensenii and lactobacillus plantarum with strict anaerobes such as bifidobacterium according to a specific proportion to form the probiotic composition for fermentation, wherein after degassing equipment is used for eliminating most of air in milk, the facultative anaerobes in the probiotic composition are used for fermenting and consuming the rest air firstly, so that the dissolved oxygen in the milk meets the growth requirements of the strict anaerobic probiotics such as the bifidobacterium, and the fermented milk containing the probiotic composition is obtained.
Detailed Description
The method of the present invention is described below with reference to specific examples to make it easier to understand and understand the technical solution of the present invention, but the present invention is not limited thereto. The experimental methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials are commercially available, unless otherwise specified.
Example 1 fermented milk containing a composition of Lactobacillus rhamnosus, Lactobacillus casei, Bifidobacterium lactis and Bifidobacterium longum
Firstly, the raw material formula (calculated by 1000 g):
wherein the leaven is 0.125g of lactobacillus rhamnosus, 0.125g of lactobacillus casei, 0.25g of bifidobacterium lactis and 0.25g of bifidobacterium longum;
the preparation method comprises the following steps:
(1) and (3) standardization: carrying out standardized treatment on milk;
(2) preparing materials: mixing and circulating the standardized milk, white granulated sugar, milk protein and chemically modified starch obtained in the step (1) at 55 ℃ for 20-30 min according to the mixture ratio, and uniformly mixing the milk, the white granulated sugar, the milk protein and the chemically modified starch to obtain a mixed material;
(3) degassing: degassing the mixed material obtained in the step (2) at 65 ℃ under the negative pressure of-0.05 MPa (the step can be carried out in a degassing tank), and reducing the oxygen content in the mixed material;
(4) homogenizing and sterilizing: homogenizing and sterilizing the degassed mixed material obtained in the step (3), wherein the primary pressure of the homogenization is 18MPa, the secondary pressure of the homogenization is 3MPa, and the sterilization temperature and time are 95 +/-5 ℃/300 s;
(5) fermentation: cooling the homogenized and sterilized mixed material obtained in the step (4) to 37 ℃, adding a leavening agent (probiotic composition) according to the proportion, fermenting at 37 ℃ for 12-16 h, and stopping fermentation when the acidity of the mixed material reaches 70 DEG T;
(6) filling: and (3) cooling the fermented milk obtained in the step (5) to below 20 ℃, filling and sealing, refrigerating the filled fermented milk at 2-6 ℃, and aging to obtain the fermented milk containing the probiotic composition.
Example 2 fermented milk containing composition of Lactobacillus rhamnosus, Bifidobacterium lactis and Bifidobacterium longum
Firstly, the raw material formula (calculated by 1000 g):
wherein the sweetening agent is 29.95g of white granulated sugar and 0.05g of sucralose, and the fermenting agent is 0.2g of lactobacillus rhamnosus, 0.25g of bifidobacterium lactis and 0.25g of bifidobacterium longum;
secondly, the preparation method comprises the following steps: the procedure is as in example 1
Example 3 fermented milk containing Lactobacillus rhamnosus, Bifidobacterium lactis composition
Firstly, the raw material formula (calculated by 1000 g):
wherein the sweetening agent is 29.95g of white granulated sugar and 0.05g of sucralose, and the fermenting agent is 0.25g of lactobacillus rhamnosus and 0.25g of bifidobacterium lactis;
secondly, the preparation method comprises the following steps: the procedure is as in example 1
Example 4 fermented milk containing composition of Lactobacillus rhamnosus, Bifidobacterium lactis and Bifidobacterium longum
Firstly, the raw material formula (calculated by 1000 g):
wherein the sweetening agent is 29.95g of white granulated sugar and 0.05g of sucralose, and the leavening agent is 0.25g of lactobacillus rhamnosus, 0.25g of bifidobacterium lactis and 0.125g of bifidobacterium longum;
secondly, the preparation method comprises the following steps: the procedure is as in example 1
Comparative example 1 fermented milk containing composition of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium lactis and Bifidobacterium longum
Firstly, the raw material formula (calculated by 1000 g):
wherein the leaven is 0.125g of lactobacillus bulgaricus, 0.125g of streptococcus thermophilus, 0.25g of bifidobacterium lactis and 0.25g of bifidobacterium longum;
secondly, the preparation method comprises the following steps:
(1) and (3) standardization: carrying out standardized treatment on milk;
(2) preparing materials: mixing and circulating the standardized milk, white granulated sugar, milk protein and chemically modified starch obtained in the step (1) at 55 ℃ for 20-30 min according to the mixture ratio, and uniformly mixing the milk, the white granulated sugar, the milk protein and the chemically modified starch to obtain a mixed material;
(3) degassing: degassing the mixed material obtained in the step (2) at 65 ℃ under the negative pressure of-0.05 MPa (the step can be carried out in a degassing tank), and reducing the oxygen content in the mixed material;
(4) homogenizing and sterilizing: homogenizing and sterilizing the degassed mixed material obtained in the step (3), wherein the primary pressure of the homogenization is 18MPa, the secondary pressure of the homogenization is 3MPa, and the sterilization temperature and time are 95 +/-5 ℃/300 s;
(5) fermentation: cooling the homogenized and sterilized mixed material obtained in the step (4) to 37 ℃, adding a leavening agent (probiotic composition) according to the proportion, fermenting at 37 ℃, and stopping fermentation when the acidity of the mixed material reaches 70 DEG T;
(6) filling: and (3) cooling the fermented milk obtained in the step (5) to below 20 ℃, filling and sealing, and refrigerating and aging the filled fermented milk at 2-6 ℃ to obtain the fermented milk.
Comparative example 2 fermented milk containing Bifidobacterium lactis/Bifidobacterium longum composition
Firstly, the raw material formula (calculated by 1000 g):
wherein the leaven is 0.25g of bifidobacterium lactis and 0.25g of bifidobacterium longum;
secondly, the preparation method comprises the following steps: method as in comparative example 1
Comparative example 3 fermented milk containing composition of Lactobacillus rhamnosus, Lactobacillus casei, Bifidobacterium lactis and Bifidobacterium longum
Firstly, the raw material formula (calculated by 1000 g):
wherein the leaven is 0.125g of lactobacillus rhamnosus, 0.125g of lactobacillus casei, 0.25g of bifidobacterium lactis and 0.25g of bifidobacterium longum;
secondly, the preparation method comprises the following steps:
(1) and (3) standardization: carrying out standardized treatment on milk;
(2) preparing materials: mixing and circulating the standardized milk, white granulated sugar, milk protein and chemically modified starch obtained in the step (1) at 55 ℃ for 20-30 min according to the mixture ratio, and uniformly mixing the milk, the white granulated sugar, the milk protein and the chemically modified starch to obtain a mixed material;
(3) homogenizing and sterilizing: homogenizing and sterilizing the mixed material obtained in the step (2), wherein the primary pressure of the homogenization is 18MPa, the secondary pressure of the homogenization is 3MPa, and the sterilization temperature and time are 95 +/-5 ℃/300 s;
(4) fermentation: cooling the homogenized and sterilized mixed material obtained in the step (3) to 37 ℃, adding a leavening agent (probiotic composition) according to the proportion, fermenting at 37 ℃, and stopping fermentation when the acidity of the mixed material reaches 70 DEG T;
(5) filling: and (4) cooling the fermented milk obtained in the step (4) to below 20 ℃, filling and sealing, and refrigerating and aging the filled fermented milk at 2-6 ℃ to obtain the fermented milk.
Comparative example 4 fermented milk containing composition of Lactobacillus rhamnosus, Lactobacillus casei, Bifidobacterium lactis and Bifidobacterium longum
Firstly, the raw material formula (calculated by 1000 g):
wherein the leaven is 0.25g of lactobacillus rhamnosus, 0.25g of lactobacillus casei, 0.125g of bifidobacterium lactis and 0.125g of bifidobacterium longum;
secondly, the preparation method comprises the following steps: method as in comparative example 1
Comparative example 5 fermented milk containing composition of Lactobacillus rhamnosus, Bifidobacterium lactis and Bifidobacterium longum
Firstly, the raw material formula (calculated by 1000 g):
wherein the sweetening agent is 29.95g of white granulated sugar and 0.05g of sucralose, and the fermenting agent is 0.6g of lactobacillus rhamnosus, 0.1g of bifidobacterium lactis and 0.1g of bifidobacterium longum;
thirdly, the preparation method comprises the following steps: method as in comparative example 1
Comparative example 6 fermented milk containing Lactobacillus rhamnosus, Bifidobacterium lactis composition
Firstly, the raw material formula (calculated by 1000 g):
wherein the sweetening agent is 29.95g of white granulated sugar and 0.05g of sucralose, and the fermenting agent is 0.125g of lactobacillus rhamnosus and 0.5g of bifidobacterium lactis;
secondly, the preparation method comprises the following steps: method as in comparative example 1
Comparative example 7 fermented milk containing Lactobacillus rhamnosus, Bifidobacterium lactis composition
Firstly, the raw material formula (calculated by 1000 g):
wherein the sweetening agent is 29.95g of white granulated sugar and 0.05g of sucralose, and the fermenting agent is 0.1g of lactobacillus rhamnosus and 0.5g of bifidobacterium lactis;
secondly, the preparation method comprises the following steps: method as in comparative example 1
The fermented milks obtained in the above examples and comparative examples were subjected to acidity monitoring during fermentation, and the time taken for the acidity to reach 70 ° T was recorded, and the results are shown in table 1 below, respectively, and it was found that the present invention can significantly shorten the fermentation time.
TABLE 1 fermentation time of fermented milk containing different combination of strains
| Examples | Time of day |
| Example 1 | 13h |
| Example 2 | 14h |
| Example 3 | 14h |
| Example 4 | 14h |
| Comparative example 1 | 18h |
| Comparative example 2 | 20h |
| Comparative example 3 | 18h |
| Comparative example 4 | 17h |
| Comparative example 5 | 18h |
| Comparative example 6 | 22h |
| Comparative example 7 | 23h |
The fermented milk obtained in the above examples and comparative examples was subjected to viable cell count detection, and viable cell counts of bifidobacteria were recorded, and the results are shown in table 2 below, respectively, whereby it was found that the present invention can significantly increase the viable cell counts of bifidobacteria in the fermented milk.
TABLE 2 viable count of Bifidobacterium containing fermented milk of different strains
It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.
Claims (10)
1. A fermented milk containing probiotic composition is characterized by comprising the following raw materials by taking the total weight of the raw materials as a reference: 2-8 w/w% of sweetening agent, 0-1 w/w% of stabilizing agent, 0.2-1 w/w% of milk protein, 0.2-1 w/w permillage of leavening agent and the balance of liquid milk, wherein the leavening agent comprises probiotic composition of facultative anaerobic probiotics and strict anaerobic probiotics, and the weight ratio of the facultative anaerobic probiotics to the strict anaerobic probiotics is 1: 1-3.
2. The fermented milk of claim 1, wherein the facultative anaerobes comprise one or a combination of lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus casei, lactobacillus jensenii, lactobacillus plantarum; the strict anaerobic bacteria comprise one or more of bifidobacterium longum, bifidobacterium breve, bifidobacterium lactis, bifidobacterium infantis and bifidobacterium bifidum, and preferably, the leavening agent only comprises the facultative anaerobic probiotics and the strict anaerobic probiotics.
3. Fermented milk according to claim 2, wherein the facultative anaerobes are lactobacillus rhamnosus and/or lactobacillus casei; the strict anaerobe is bifidobacterium lactis and/or bifidobacterium infantis, and the weight ratio of the facultative anaerobe to the strict anaerobe is 1: 1.5-3.
4. The fermented milk according to claim 3, wherein the facultative anaerobe is Lactobacillus rhamnosus, and the weight ratio of the facultative anaerobe to the strict anaerobe is 1: 1.5-2.5.
5. The fermented milk according to claim 1, wherein the sweetener comprises white sugar, glucose, fructose, high fructose corn syrup, erythritol, mannitol, maltitol, xylitol, isomaltitol, isomaltulose, lactitol, sorbitol, galacto-oligosaccharide, isomalto-oligosaccharide, polydextrose, fructo-oligosaccharide, xylo-oligosaccharide, soy oligosaccharide, aspartame, acesulfame potassium, sucralose, stevioside, momordica grosvenori extract, and thaumatin, more preferably one or more of white sugar, high fructose corn syrup, sucralose, and stevioside, and is added in an amount of 3 w/w% to 8 w/w%, preferably 3 w/w% to 5 w/w%, based on the total weight of the raw materials.
6. The fermented milk according to claim 1, wherein the stabilizer comprises one or more of starch, pectin, gelatin and agar, wherein the starch is preferably chemically modified starch; the addition amount of the stabilizer is 0.1 w/w% -1 w/w%, more preferably 0.1 w/w% -0.8 w/w%, and even more preferably 0.2 w/w% -0.5 w/w% based on the total weight of the raw materials.
7. Fermented milk according to claim 1, wherein the milk protein is a milk protein comprising a milk concentrate and/or isolate; based on the total weight of the raw materials, the addition amount of the milk protein is 0.2 w/w% -1 w/w%, preferably 0.3 w/w% -0.6 w/w%.
8. Fermented milk according to claim 1, wherein the liquid milk is milk, preferably fresh or reconstituted milk, having a total dry matter content of 11 w/w-14 w/w%, more preferably 12 w/w-14 w/w%, based on the total weight of the milk, and a milk solids not fat of not less than 8.5 w/w%.
9. A method for producing fermented milk according to any one of claims 1 to 8, characterized in that fermentation is carried out using a starting material comprising the fermentation agent.
10. The production method according to claim 9, wherein the production method comprises the steps of:
(1) preparing materials: uniformly mixing liquid milk, a sweetening agent, milk protein and a stabilizing agent according to a ratio to obtain a mixed material, and preferably, carrying out standardized treatment on the liquid milk before burdening;
(2) degassing: degassing the mixed material obtained in the step (1), preferably, degassing conditions are as follows: a negative pressure at a temperature of 60-70 ℃ and a pressure of-0.03 to-0.07 MPa;
(3) homogenizing and sterilizing: homogenizing and sterilizing the degassed mixed material obtained in the step (2), preferably, the primary pressure of the homogenizing is 17-18 MPa, the secondary pressure is 3-4 MPa, the sterilization temperature is 95 +/-5 ℃, and the sterilization time is 200-400 s;
(4) fermentation: cooling the homogenized and sterilized mixed material obtained in the step (3), adding a leavening agent according to a ratio, fermenting, stopping fermentation when the acidity of the mixed material reaches 70-80 DEG T, preferably, the fermentation temperature is 35-38 ℃, and the fermentation time is 12-16 h;
(5) filling: and (4) cooling the fermented milk obtained in the step (4), filling and sealing, and refrigerating and aging the filled fermented milk at the temperature of 2-6 ℃ to obtain the fermented milk.
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| CN114568498A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Viable bacteria type fermented food stored at normal temperature and preparation method thereof |
| CN113068741A (en) * | 2021-05-07 | 2021-07-06 | 北京京益生生物科技开发有限公司 | Bifidobacterium fermented milk drink and preparation method thereof |
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