CN112056407B - Method for producing acid whey by using whey water - Google Patents
Method for producing acid whey by using whey water Download PDFInfo
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- CN112056407B CN112056407B CN201910615678.3A CN201910615678A CN112056407B CN 112056407 B CN112056407 B CN 112056407B CN 201910615678 A CN201910615678 A CN 201910615678A CN 112056407 B CN112056407 B CN 112056407B
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- 239000005862 Whey Substances 0.000 title claims abstract description 231
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 231
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 231
- 239000002253 acid Substances 0.000 title claims abstract description 151
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 52
- 238000004519 manufacturing process Methods 0.000 title abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 150
- 230000004151 fermentation Effects 0.000 claims abstract description 148
- 241000186840 Lactobacillus fermentum Species 0.000 claims abstract description 39
- 229940012969 lactobacillus fermentum Drugs 0.000 claims abstract description 39
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 38
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract description 38
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 38
- 238000011081 inoculation Methods 0.000 claims abstract description 25
- 230000003213 activating effect Effects 0.000 claims abstract description 24
- 230000004913 activation Effects 0.000 claims abstract description 23
- 239000001963 growth medium Substances 0.000 claims abstract description 17
- 235000013336 milk Nutrition 0.000 claims description 40
- 239000008267 milk Substances 0.000 claims description 40
- 210000004080 milk Anatomy 0.000 claims description 40
- 241000894006 Bacteria Species 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000007599 discharging Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
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- 230000001580 bacterial effect Effects 0.000 claims description 2
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 22
- 241000191998 Pediococcus acidilactici Species 0.000 description 11
- 235000014655 lactic acid Nutrition 0.000 description 11
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- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
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- 244000005700 microbiome Species 0.000 description 2
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- 239000007858 starting material Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 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
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention discloses a method for producing acid whey by using whey water, which is characterized by comprising the following steps of: activating the cultured culture medium of the fermentation strain of acid whey, inoculating the cultured culture medium into sterilized whey water, performing closed fermentation to quickly obtain the acid whey, and performing secondary fermentation by using the acid whey which controls each fermentation condition as a secondary leavening agent without performing strain activation and inoculation. The lactobacillus selected from the whey is easy to adapt to growth and propagation in the whey, the time for changing the whey into acid is greatly shortened, the fermentation is stable, the industrial production is facilitated, the product whey after the dairy fan or the dairy cake is selected is convenient and quick, and the lactobacillus fermentum and the lactobacillus bulgaricus have synergistic effect on the fermentation of the whey.
Description
Technical Field
The invention belongs to the technical field of food biology, and particularly relates to a fermentation production method of acid whey.
Background
At present, the traditional production of the acid whey does not have specific production steps and process parameters, and along with the attention of people to national characteristic industries, the acid whey is taken as an important auxiliary material of traditional dairy products in Yunnan, and the edible safety of the acid whey is questioned. The traditional acid whey is prepared by naturally fermenting whey after manufacturing a milk fan and a milk cake, and the whey is placed in an open jar due to natural fermentation, is directly scooped out when being used each time and is easily polluted by mixed bacteria or pathogenic bacteria, so that the edible safety of the milk fan and the milk cake is influenced. In addition, the traditional acid whey has no specific fermentation conditions, so the fermentation time of the acid whey is influenced by the change of the air temperature, and the yield of dairy fans and dairy cakes is often influenced by the overlong fermentation time of the acid whey in winter. Many scholars try to extract and screen large amounts of lactic acid bacteria from dairy fans, dairy cakes, acid whey: lactobacillus plantarum, lactobacillus fermentum, bifidobacterium, streptococcus thermophilus and the like, but subsequent research on standardized production methods of acid water is not available.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a method for producing acid whey by using whey water, edible lactic acid bacteria are inoculated in the whey water, the fermentation time of the acid whey is shortened, and the acid whey with higher safety is obtained.
A method for producing acid whey by using whey water comprises the following operation steps:
1. strain activation
Inoculating acid whey fermentation strain into an MRS culture medium, wherein the inoculation amount is 10 percent of the MRS culture medium, activating to the 3 rd generation, the activation temperature is 35-37 ℃, the activation time is 22-24h per 1 generation, and the total activation time is 70-72h. Wherein MRS medium was purchased from: sigma Co. The acid whey fermentation strain is lactobacillus fermentum (Lactobacillus fermentum)Lactobacillus fermentum) And Lactobacillus bulgaricus (A), (B)Lactobacillus bulgaricus): the two acid whey fermentation strains are respectively activated.
Lactobacillus fermentum (f)Lactobacillus fermentum) And Lactobacillus bulgaricus (A), (B)Lactobacillus bulgaricus) Respectively from Yunnan Huangshi Sil Dairy Ltd.
2. Preparation of whey water
Sterilizing the residual whey after making milk fan or milk cake, specifically boiling whey for 5-8min, filtering, and cooling to room temperature in sterilized fermentation tank (1). Fermentation cylinder (1) is airtight jar, and the upper end sets up one inlet pipe (2), and the lower extreme sets up one discharging pipe (3), respectively sets up a valve on inlet pipe (2) and discharging pipe (3) for the business turn over of control whey water, and keep the seal of fermentation cylinder (1).
3. Inoculation of
And (2) carrying out fermentation treatment on the activated lactobacillus fermentum and lactobacillus bulgaricus obtained in the step (1) according to the following steps of: lactobacillus bulgaricus was inoculated in the cooled whey water obtained in step 2 at a ratio of 1:2 and a total amount of 4% (v/v).
4. Fermentation of
And (3) sealing and fermenting the inoculation liquid obtained in the step (3) in a fermentation tank (1) to obtain acid whey, and fermenting for 4 days under the fermentation condition of 35-37 ℃ until the pH value of the acid whey is less than 3.20 to finish the fermentation.
5. For standby
The acid whey after fermentation is used by taking a corresponding amount of acid whey from the discharge pipe (3) during the use period, so as to prevent the acid whey from being polluted by bacteria in the fermentation tank (1).
6. Acid whey refermentation
And (3) when 1/3~1/4 of acid whey remains in the fermentation tank (1), preparing new whey according to the method in the step (2) without activating new strains, sterilizing, filtering and cooling the whey, then inoculating the sterilized whey into the acid whey remaining in the fermentation tank (1) through a feeding pipe, fermenting at the fermentation condition of 35-37 ℃ for 4-5 d, and ending the fermentation when the pH value of the acid whey is less than 3.20.
In the process of making milk fans and milk cakes, a large amount of acid whey is generated after the raw milk is subjected to acid curdling, the acid whey is also called acid water, acid pulp or whey, the acid whey is a natural acid milk coagulant for making traditional milk products such as milk fans and milk cakes, and the removed whey is naturally placed. The acid whey is utilized by microorganisms such as lactobacillus and mould to generate acid substances, and becomes an important raw material acid whey for producing dairy fans and dairy cakes after the pH value of the whey reaches a certain degree.
During the fermentation process of the yoghourt, the lactobacillus bulgaricus has certain degradation effect on protein to generate arginine, glycine, histidine and the like, and the components can stimulate the growth of streptococcus thermophilus, so that the lactobacillus bulgaricus in the whey can stimulate the growth of lactobacillus fermentum, and when the lactobacillus bulgaricus and the lactobacillus fermentum coexist, the fermentation speed is obviously accelerated.
The traditional acid whey is naturally fermented, whey is placed in an open jar, and is directly scooped out when being used each time, so that the traditional acid whey is easily polluted by bacteria or pathogenic bacteria in the air, the smell of the traditional acid whey is unpleasant, turbid substances float on the traditional acid whey, the sensory quality of the acid whey is influenced, the edible safety of a milk fan and a milk cake is possibly influenced, meanwhile, various microorganisms compete maliciously in the whey, the acid production of lactic acid bacteria is not facilitated, and the pH value is slowly reduced;
the standardized acid whey needs to be sterilized firstly, and is inoculated with lactic acid bacteria with strong acid and flavor producing capability, so that the fermentation speed is high, the obtained acid whey is clear, and the taste of the acid whey is slight milk flavor; acid whey for controlling each fermentation condition is used as a subculture starter, strain activation and inoculation are not needed, the fermentation period can be shortened, the cost is saved, and the yield of milk fans and the like is improved; the method makes full use of the byproduct whey, which is a good resource recycling, and is economical and environment-friendly.
The invention has the advantages that: 1. the strain is edible lactic acid bacteria, and is beneficial to the safety and the commercial development of the strain; 2. selecting lactic acid bacteria screened from whey, which are easy to adapt to growth and propagation in whey; 3. the invention greatly shortens the time for changing the whey into acid, has stable fermentation and is beneficial to industrial production; 4. the selection of the product of milk water after the production of the milk fan or the milk cake is convenient and quick. 5. The lactobacillus fermentum and lactobacillus bulgaricus have a certain synergistic effect on the fermentation of whey.
Drawings
FIG. 1 is a schematic flow diagram of the present invention;
FIG. 2 is a schematic view of a fermenter configuration.
The reference numbers in the figures: 1-fermentation tank; 2-feeding pipe; 3, a discharge pipe; 4-valve.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following detailed description is made in conjunction with specific embodiments, and the description in this section is only exemplary and explanatory, and should not be construed as limiting the scope of the present invention in any way.
Example 1
1. Bacterial activation
Inoculating acid whey fermentation strain into MRS culture medium, activating to 3 rd generation at 35 deg.C for 22 hr for the first generation, 24 hr for the second generation, 24 hr for the third generation, and activating for 70 hr altogether. Wherein MRS medium was purchased from: sigma Co. The acid whey fermentation strain is lactobacillus fermentum (Lactobacillus fermentum)Lactobacillus fermentum) And Lactobacillus bulgaricus (B)Lactobacillus bulgaricus): the two acid whey fermentation strains are respectively activated.
Lactobacillus fermentum (A)Lactobacillus fermentum) And Lactobacillus bulgaricus (A), (B)Lactobacillus bulgaricus) Respectively from royal milk industries limited, royalty, yunnan.
2. Preparation of whey water
Sterilizing the residual whey after making milk fan or milk cake, specifically boiling whey for 5min, filtering, placing into sterilized fermentation tank 1, and cooling to room temperature. Fermentation cylinder 1 is airtight jar, and the upper end sets up an inlet pipe (2), and the lower extreme sets up a discharging pipe (3), respectively sets up a valve on inlet pipe (2) and discharging pipe (3) for the business turn over of control whey water, and keep fermentation cylinder 1's leakproofness.
3. Inoculation of
And (2) carrying out treatment on the activated pediococcus acidilactici and the lactobacillus bulgaricus obtained in the step (1) according to the following steps of: lactobacillus bulgaricus was inoculated in the cooled whey water obtained in step 2 at a ratio of 1:2 and a total amount of 4% (v/v).
4. Fermentation of
And (3) sealing and fermenting the inoculation liquid obtained in the step (3) in a fermentation tank (1) to obtain acid whey, fermenting for 4d under the fermentation condition of 35 ℃, wherein the pH value of the acid whey is 3.12, and finishing the fermentation.
5. For standby
The acid whey after fermentation is used by taking a corresponding amount of acid whey from the discharge port during use, so that the acid whey in the fermentation tank 1 is prevented from being polluted by bacteria.
6. Re-fermentation of acid whey
And (3) when 1/3 of acid whey in the fermentation tank 1 is left, preparing new whey water according to the method in the step (2) without activating new strains, sterilizing, filtering and cooling the whey water, then inoculating the sterilized whey water into the remaining acid whey in the fermentation tank 1 through a feeding pipe, fermenting for 4d under the fermentation condition of 37 ℃, and ending the fermentation when the pH of the acid whey is 3.10.
The fermentation strain and the production standard of acid whey become more important, and the method can control the growth of mixed bacteria and pathogenic bacteria of the acid whey and improve the safety of the traditional dairy product; and the specific fermentation time and period can be provided, so that the yield of traditional dairy products such as dairy fans is improved, the by-product whey is recycled, the lactic acid bacteria adapt to the growth environment of the lactic acid bacteria, and the cost is reduced.
Example 2
1. Strain activation
Inoculating acid whey fermentation strain into MRS culture medium, activating to 3 rd generation at 37 deg.C for 24 hr for the first generation, 24 hr for the second generation, 24 hr for the third generation, and 72 hr for the total activation. Wherein MRS medium was purchased from: sigma Co. The acid whey fermentation strain is lactobacillus fermentum (Lactobacillus fermentum)Lactobacillus fermentum) And Lactobacillus bulgaricus (A), (B)Lactobacillus bulgaricus) The two types of acid whey fermentation strains are respectively activated by a company Limited in the dairy industry of Leersi of Huang's of Yunnan.
2. Preparation of whey water
Sterilizing the residual whey after making milk fan or milk cake, specifically boiling the whey for 8min, filtering, and cooling to room temperature in the sterilized fermentation tank 1. Fermentation cylinder 1 is airtight jar, and the upper end sets up an inlet pipe (2), and the lower extreme sets up a discharging pipe (3), respectively sets up a valve on inlet pipe (2) and discharging pipe (3) for the business turn over of control whey water, and keep fermentation cylinder 1's leakproofness.
3. Inoculation of
And (3) carrying out the activated pediococcus acidilactici and the lactobacillus bulgaricus obtained in the step (1) according to the ratio of lactobacillus fermentum: lactobacillus bulgaricus was inoculated in the cooled whey water obtained in step 2 at a ratio of 1:2 and a total amount of 4% (v/v).
4. Fermentation of
And (3) sealing and fermenting the inoculation liquid obtained in the step (3) in a fermentation tank (1) to obtain acid whey, fermenting for 4d under the fermentation condition of 37 ℃, wherein the pH value of the acid whey is 3.01, and finishing the fermentation.
5. For standby
The acid whey after fermentation is used by taking a corresponding amount of acid whey from a discharge port during use, so that the acid whey in the fermentation tank 1 is prevented from being polluted by bacteria.
6. Acid whey refermentation
And (3) when 1/4 of acid whey in the fermentation tank 1 is left, preparing new whey water according to the method in the step (2) without activating new strains, sterilizing, filtering and cooling the whey, then inoculating the whey into the remaining acid whey in the fermentation tank 1 through a feeding pipe, fermenting for 5d under the fermentation condition of 35 ℃, wherein the pH of the acid whey is 3.08, and finishing the fermentation.
In summary, the following steps: (1) Acid whey is an indispensable acid coagulant for making dairy products (dairy fans and dairy cakes), and the demand is large; (2) The traditional yogurt cleansing workshop type processing has no standard process, the whey water has a lot of mixed bacteria, and the fermentation time and the safety are difficult to control; (3) The screening of the fermentation strain of the acid whey is important to the standardized production process, and the related research is less. (4) The starter is used for fermenting whey to obtain acid water safely, conveniently and quickly.
Experimental example 3
1. Strain activation
Inoculating acid whey fermentation strain into an MRS culture medium, wherein the inoculation amount is 10% of the MRS culture medium, activating to the 3 rd generation at the activation temperature of 36 ℃, and activating for 23h for the first generation, 24h for the second generation, 24h for the third generation and 71h for the total. Wherein MRS medium was purchased from: sigma Co. The acid whey fermentation strain is lactobacillus fermentum (Lactobacillus fermentum (L.))Lactobacillus fermentum) And Lactobacillus bulgaricus (A), (B)Lactobacillus bulgaricus): the two acid whey fermentation strains are respectively activated.
Lactobacillus fermentum (A)Lactobacillus fermentum) And Lactobacillus bulgaricus (A), (B)Lactobacillus bulgaricus) Respectively from royal milk industries limited, royalty, yunnan.
2. Preparation of whey water
Sterilizing the residual whey after making milk fan or milk cake, specifically boiling whey for 6min, filtering, and cooling to room temperature in sterilized fermentation tank 1. Fermentation cylinder 1 is airtight jar, and the upper end sets up an inlet pipe (2), and the lower extreme sets up a discharging pipe (3), respectively sets up a valve on inlet pipe (2) and discharging pipe (3) for the business turn over of control whey water, and keep fermentation cylinder 1's leakproofness.
3. Inoculation of
And (3) carrying out the activated pediococcus acidilactici and the lactobacillus bulgaricus obtained in the step (1) according to the ratio of lactobacillus fermentum: lactobacillus bulgaricus was inoculated in the cooled whey water obtained in step 2 at a ratio of 1:2 and a total amount of 4% (v/v).
4. Fermentation of
And (3) sealing and fermenting the inoculation liquid obtained in the step (3) in a fermentation tank 1 to obtain acid whey, fermenting for 4d under the fermentation condition of 36 ℃, wherein the pH value of the acid whey is 3.00, and finishing the fermentation.
5. For standby
The acid whey after fermentation is used by taking a corresponding amount of acid whey from the discharge port during use, so that the acid whey in the fermentation tank 1 is prevented from being polluted by bacteria.
6. Acid whey refermentation
And (3) when 1/4 of acid whey in the fermentation tank 1 is left, preparing new whey water according to the method in the step (2) without activating new strains, sterilizing, filtering and cooling the whey water, then inoculating the sterilized whey water into the remaining acid whey in the fermentation tank 1 through a disinfection pipeline, fermenting for 5 days under the fermentation condition of 36 ℃, wherein the pH of the acid whey is 3.01, and finishing the fermentation.
The method for preparing the acid whey is unique in process, and due to the diversity of the natural environment of Yunnan, extremely rich lactic acid bacteria resources are contained in the acid whey, and meanwhile, the unique lactic acid bacteria also contribute unique flavor substances to traditional food dairy products such as dairy fans, dairy cakes and the like.
Comparative example 1
Traditional natural fermentation:
1. preparation of whey water
Sterilizing the milk clear water left after making milk fan or milk cake, specifically boiling whey for 5min, filtering, placing into open fermentation tank, and cooling to room temperature.
2. Fermentation of
And (3) placing the whey water prepared in the step (1) outdoors (at the temperature of 18-25 ℃), naturally fermenting for 15 days by utilizing lactic acid bacteria in the air and the like, and finishing fermentation, wherein the pH value of the whey water is 3.18.
3. Acid whey refermentation
When 1/3 of acid whey in the open fermentation tank is left, new bacteria do not need to be activated, new whey water is prepared according to the method in the step 1, the whey is directly poured into the remaining acid whey in the open fermentation tank after being sterilized, filtered and cooled, the fermentation is carried out in the natural environment (the temperature is 18-25 ℃), the fermentation is carried out for 11d, the pH value of the acid whey is 3.14, and the fermentation is finished.
Comparative example 2
1. Strain activation
Inoculating acid whey fermentation strain into an MRS culture medium, wherein the inoculation amount is 10% of the MRS culture medium, activating to the 3 rd generation at the activation temperature of 37 ℃, and activating for 23h for the first generation, 24h for the second generation, 24h for the third generation and 71h for the total. Wherein MRS medium was purchased from: sigma Co. The acid whey fermentation strain is lactobacillus fermentum (Lactobacillus fermentum)Lactobacillus fermentum) From royal milk industries, ltd, royalty, yunnan.
2. Preparation of whey water
Sterilizing the residual whey after making milk fan or milk cake, specifically boiling whey for 5min, filtering, and cooling to room temperature in sterilized fermentation tank 1.
3. Inoculation of
Inoculating the activated lactobacillus fermentum obtained in the step 1 into the cooled whey water obtained in the step 2 according to the inoculation amount of 4% (v/v).
4. Fermentation of
And (4) sealing and fermenting the inoculation liquid obtained in the step (3) in a fermentation tank (1) to obtain acid whey, fermenting for 7d under the fermentation condition of 35 ℃, wherein the pH value of the acid whey is 3.18, and finishing the fermentation.
5. For standby
The acid whey after fermentation is used by taking a corresponding amount of acid whey from the discharge port during use, so that the acid whey in the fermentation tank 1 is prevented from being polluted by bacteria.
6. Acid whey refermentation
And (3) when 1/3 of the acid whey in the fermentation tank 1 is left, preparing new whey water according to the method in the step (2) without activating new strains, sterilizing, filtering and cooling the whey, then inoculating the whey into the remaining acid whey in the fermentation tank 1 through a disinfection pipeline, fermenting for 7d under the fermentation condition of 37 ℃, and ending the fermentation when the pH of the acid whey is 3.13.
Comparative example 3
1. Strain activation
Inoculating acid whey fermentation strain into an MRS culture medium, wherein the inoculation amount is 10 percent of the MRS culture medium, activating to the 3 rd generation at the activation temperature of 37 ℃, and activating for 23h in the first generation, 24h in the second generation, 24h in the third generation and 71h in total. Wherein MRS medium was purchased from: sigma Co. The acid whey fermentation strain is lactobacillus bulgaricus (L.) (Lactobacillus bulgaricus) From royal milk industries, ltd, royalty, yunnan.
2. Preparation of whey water
Sterilizing the residual whey after making milk fan or milk cake, specifically boiling whey for 5min, filtering, and cooling to room temperature in sterilized fermentation tank 1.
3. Inoculation of
Inoculating the activated lactobacillus bulgaricus obtained in the step 1 into the cooled whey water obtained in the step 2 according to the inoculation amount of 4% (v/v).
4. Fermentation of
And (4) sealing and fermenting the inoculation liquid obtained in the step (3) in a fermentation tank (1) to obtain acid whey, fermenting for 6 days under the fermentation condition of 35 ℃, wherein the pH value of the acid whey is 3.17, and ending the fermentation.
5. For standby
The acid whey after fermentation is used by taking a corresponding amount of acid whey from the discharge port during use, so that the acid whey in the fermentation tank 1 is prevented from being polluted by bacteria.
6. Acid whey refermentation
And (3) when 1/3 of the acid whey in the fermentation tank 1 is left, preparing new whey water according to the method in the step (2) without activating new strains, sterilizing, filtering and cooling the whey, inoculating the whey into the remaining acid whey in the fermentation tank 1 through a disinfection pipeline, fermenting for 6d under the fermentation condition of 37 ℃, and finishing the fermentation when the pH of the acid whey is 3.11.
Comparative example 4
1. Strain activation
Inoculating acid whey fermentation strain into MRS culture medium, activating to 3 rd generation at 35 deg.C for 22 hr for the first generation, 24 hr for the second generation, 24 hr for the third generation, and activating for 70 hr altogether. Wherein MRS medium was purchased from: sigma Co. The acid whey fermentation strain is pediococcus acidilactici (A)Pediococcus acidilactici) And Lactobacillus bulgaricus (B)Lactobacillus bulgaricus）。
Pediococcus acidilactici (Pediococcus acidilactici) And Lactobacillus bulgaricus (A), (B)Lactobacillus bulgaricus) Respectively from royal milk industries limited, royalty, yunnan. .
Steps 2-4 are the same as example 1 and will not be described again.
And (5) fermenting for 6d, wherein the pH of acid whey is 3.2, and ending the fermentation.
Comparative example 5
1. Strain activation
Inoculating acid whey fermentation strain into an MRS culture medium, wherein the inoculation amount is 10 percent of the MRS culture medium, activating to the 3 rd generation, the activation temperature is 35 ℃, the first generation is activated for 22 hours, the second generation is activated for 24 hours, the third generation is activated for 24 hours, and the total activation time is 70 hours. Wherein MRS medium was purchased from: sigma Co. The acid whey fermentation strain is pediococcus acidilactici: (Pediococcus acidilactici) And Lactobacillus fermentum (f)Lactobacillus fermentum) And respectively activating the two acid whey fermentation strains.
Pediococcus acidilactici: (A. Acidilactici)Pediococcus acidilactici) And Lactobacillus fermentum (f)Lactobacillus fermentum) Respectively from royal milk industries limited, royalty, yunnan.
Steps 2-4 are the same as example 1 and will not be described herein.
And (5) fermenting for 6d, wherein the pH of acid whey is 3.18, and ending the fermentation.
Claims (5)
1. A method of producing acid whey using whey water, comprising the steps of:
(1) Bacterial activation
Inoculating acid whey fermentation strain into MRS culture medium, activating to 3 rd generation, wherein the acid whey fermentation strain is lactobacillus fermentum (Lactobacillus fermentum)Lactobacillus fermentum) And Lactobacillus bulgaricus (A), (B)Lactobacillus bulgaricus) Respectively activating the two acid whey fermentation strains;
(2) Preparation of whey water
Carrying out sterilization treatment on the whey left after the milk fan or the milk cake is made, specifically boiling the whey for 5 to 8min, filtering, and cooling to room temperature in a sterilized fermentation tank (1);
(3) Inoculation of
Inoculating the activated lactobacillus fermentum and lactobacillus bulgaricus obtained in the step 1 into the cooled whey water obtained in the step 2 in a total amount of 4% (v/v); the inoculation ratio is lactobacillus fermentum: lactobacillus bulgaricus is 1:2;
(4) Fermentation of
Closing the inoculation liquid obtained in the step 3 in a fermentation tank (1) for fermentation to obtain acid whey, and fermenting for 4d until the pH value of the acid whey is less than 3.20;
(5) For standby
The acid whey after fermentation is used by taking a corresponding amount of acid whey from the discharge pipe (3) during the use period, so that the acid whey in the fermentation tank (1) is prevented from being polluted by bacteria;
(6) Acid whey refermentation
And (3) preparing new whey water by using the residual acid whey in the fermentation tank (1) without activating new strains according to the method in the step (2), sterilizing, filtering and cooling the whey water, then inoculating the whey water into the residual acid whey in the fermentation tank (1) through the feeding pipe (2), and fermenting for 4-5d until the pH value of the acid whey is less than 3.20.
2. A method of producing acid whey using whey water according to claim 1, characterized in that: in the step (1), the inoculation amount of the acid whey fermentation strain is 10 percent of that of an MRS culture medium, the activation temperature is 35 to 37 ℃, the activation time of each 1 generation is 22 to 24h, and the total activation time is 70 to 72h.
3. A method of producing acid whey using whey water according to claim 1, characterized in that: the fermentation condition in the step (4) is 35 to 37 ℃.
4. A method of producing acid whey using whey water according to claim 1, characterized in that: the acid whey remained in the fermentation tank (1) in the step (6) is 1/3~1/4, and the fermentation condition is 35 to 37 ℃.
5. A method of producing acid whey using whey water according to claim 1, characterized in that: in the step (2), the fermentation tank (1) is a closed tank, the upper end of the fermentation tank is provided with a feeding pipe (2), the lower end of the fermentation tank is provided with a discharging pipe (3), and the feeding pipe (2) and the discharging pipe (3) are respectively provided with a valve (4).
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| RU2020830C1 (en) * | 1991-01-08 | 1994-10-15 | Ставропольский политехнический институт | Method for production of beverage based on milk whey |
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