CN112205471A - Bifidobacterium bifidum fermented milk and preparation method thereof - Google Patents

Bifidobacterium bifidum fermented milk and preparation method thereof Download PDF

Info

Publication number
CN112205471A
CN112205471A CN202011107306.9A CN202011107306A CN112205471A CN 112205471 A CN112205471 A CN 112205471A CN 202011107306 A CN202011107306 A CN 202011107306A CN 112205471 A CN112205471 A CN 112205471A
Authority
CN
China
Prior art keywords
bifidobacterium bifidum
fermented milk
milk
fermentation
parts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202011107306.9A
Other languages
Chinese (zh)
Inventor
张红发
扶晓菲
刘振民
游春苹
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bright Dairy and Food Co Ltd
Original Assignee
Bright Dairy and Food Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bright Dairy and Food Co Ltd filed Critical Bright Dairy and Food Co Ltd
Priority to CN202011107306.9A priority Critical patent/CN112205471A/en
Publication of CN112205471A publication Critical patent/CN112205471A/en
Pending legal-status Critical Current

Links

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.
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • 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
    • A23V2400/517—Bifidum

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Polymers & Plastics (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

The invention relates to the field of dairy products, in particular to bifidobacterium bifidum fermented milk and a preparation method thereof. The invention provides a method for preparing bifidobacterium bifidum fermented milk, which comprises the following steps: providing a bifidobacterium bifidum proliferation agent comprising a pulp of cooked red beans and pineapple pulp; mixing a bifidobacterium bifidum proliferation agent and milk to provide a fermentation system; inoculating Bifidobacterium bifidum into the fermentation system, and fermenting. Compared with other similar products, the bifidobacterium bifidum fermented milk prepared by the method has the advantages of natural edibility, good taste, low cost and the like, belongs to pure fermentation and no mixed bacteria pollution, and has long quality guarantee period, thereby effectively solving the problems of other similar products in the prior art and having good industrialization prospect.

Description

Bifidobacterium bifidum fermented milk and preparation method thereof
Technical Field
The invention relates to the field of dairy products, in particular to bifidobacterium bifidum fermented milk and a preparation method thereof.
Background
The bifidobacterium is a dominant bacterium in intestinal tracts of healthy human bodies and has the probiotic functions of antagonizing pathogenic bacteria, regulating intestinal flora, synthesizing various vitamins, reducing cholesterol, preventing cancers, enhancing immunity and the like. At present, a large number of probiotics health care products containing bifidobacteria are published at home and abroad, and are well received by consumers. However, bifidobacteria are generally difficult to grow and reproduce in milk, and although bifidobacteria fermented milk is developed from different technical perspectives at home and abroad, the bifidobacteria fermented milk has complex components and high cost, some products are not natural and edible, and have poor taste, and some products are mixed fermented and non-pure bifidobacteria products, have poor survivability, short shelf life and are difficult to market. Moreover, most of the existing bifidobacterium fermented milk neglects the detection of mixed bacteria pollution, and the real content of bifidobacterium is difficult to ensure.
Disclosure of Invention
In view of the above-mentioned drawbacks of the prior art, the present invention aims to provide a bifidobacterium bifidum fermented milk and a method for preparing the same, which are used to solve the problems of the prior art.
In order to achieve the above and other related objects, the present invention provides a method for preparing fermented milk containing bifidobacterium bifidum, comprising:
1) providing a bifidobacterium bifidum proliferation agent comprising a pulp of cooked red beans and pineapple pulp;
2) mixing the bifidobacterium bifidum proliferation agent provided in the step 1) with milk to provide a fermentation system;
3) inoculating bifidobacterium bifidum into the fermentation system provided by the step 2), and performing fermentation treatment.
In some embodiments of the present invention, the bifidobacterium bifidum propagation agent comprises, based on 100 parts by weight in total:
2-20 parts of red beans;
5-30 parts of pineapple pulp.
In some embodiments of the present invention, the method for preparing a bifidobacterium bifidum proliferating agent comprises: mixing the cooked red bean and pineapple pulp homogenate, preferably, further comprising: solid-liquid separation and/or sterilization.
In some embodiments of the invention, in the step 2), the content of the bifidobacterium bifidum proliferation agent in the fermentation system is 3-30 wt%.
In some embodiments of the present invention, in the step 2), the milk is selected from one or more of raw milk, liquid milk and reconstituted milk.
In some embodiments of the invention, in step 2), the fermentation system further comprises an additive selected from a combination of one or more of a flavoring agent, an acid-base stabilizer, and a thickening agent.
In some embodiments of the invention, in step 3), the Bifidobacterium bifidum is Bifidobacterium bifidum strain Bb-06.
In some embodiments of the invention, in the step 3), the inoculation concentration of bifidobacterium bifidum in the fermentation system is 0.1-200 × 106CFU/g。
In some embodiments of the invention, in the step 3), the fermentation temperature of the fermentation treatment is 36-38 ℃.
In some embodiments of the present invention, in the step 3), the fermentation time of the fermentation treatment is 10 to 20 hours.
In some embodiments of the invention, in step 3), the fermentation treatment is a stationary fermentation treatment.
The invention also provides bifidobacterium bifidum fermented milk prepared by the preparation method of the bifidobacterium bifidum fermented milk.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments, and other advantages and effects of the present invention will be apparent to those skilled in the art from the disclosure of the present specification.
The inventors of the present invention have found a bifidobacterium bifidum proliferating agent through a large number of practical studies, and further have prepared bifidobacterium bifidum fermented milk by using the bifidobacterium bifidum proliferating agent. The bifidobacterium bifidum fermented milk prepared by the bifidobacterium bifidum proliferating agent has the advantages of natural edibility, good taste, low cost, pure fermentation, no mixed bacteria pollution, long storage and survival time and the like, thereby greatly improving the product quality of the bifidobacterium bifidum fermented milk and completing the invention on the basis.
The invention provides a method for preparing bifidobacterium bifidum fermented milk, which comprises the following steps: 1) providing a bifidobacterium bifidum proliferation agent comprising a pulp of cooked red beans and pineapple pulp; 2) mixing the bifidobacterium bifidum proliferation agent provided in the step 1) with milk to provide a fermentation system; 3) inoculating bifidobacterium bifidum into the fermentation system provided by the step 2), and performing fermentation treatment. In the preparation method provided by the application, the bifidobacterium bifidum proliferation agent used can comprise pulp of cooked red beans and pineapple pulp, the bifidobacterium bifidum proliferation agent is introduced into a fermentation system comprising milk and is inoculated with bifidobacterium bifidum, so that the growth of the bifidobacterium bifidum in the fermentation system can be effectively promoted in the fermentation process, and the pollution of mixed bacteria (such as aerobic pollution bacteria and the like, more specifically bacillus subtilis, escherichia coli, bacillus licheniformis and the like) can be effectively avoided in the prepared bifidobacterium bifidum fermented milk.
The preparation method of bifidobacterium bifidum fermented milk provided by the invention can comprise the following steps: a Bifidobacterium bifidum proliferating agent is provided, which comprises a pulp of cooked red bean and pineapple pulp. Generally speaking, it is necessary to prepare the bifidobacterium bifidum proliferation agent separately and completely, and then mix the prepared bifidobacterium bifidum proliferation agent with milk to construct a fermentation system, so as to ensure that the growth of bifidobacterium bifidum in the fermentation system can be effectively promoted during the fermentation process.
In the above preparation method, red beans are generally mature seeds of Vigna angularis (Vigna angularis) which is an annual semi-wound herbaceous plant of the family Leguminosae, and are usually used by mixing with an appropriate amount of water, boiling to provide cooked red beans, and then mixing the cooked red beans with other raw material homogenate. Pineapple pulp generally refers to the pulp of the ripe fruit of pineapple (Ananas comosus (Linn.) Merr.) of the genus Ananadis of the family Anacardiaceae, which is usually fresh. The bifidobacterium bifidum propagation agent comprises, by weight, 2-20 parts, 2-4 parts, 4-6 parts, 6-8 parts, 8-10 parts, 10-12 parts, 12-14 parts, 14-16 parts, 16-18 parts and 18-20 parts of red beans (by dry weight, namely the weight of uncooked red beans) by 100 parts of total weight. The bifidobacterium bifidum proliferation agent can comprise 5-30 parts, 5-10 parts, 10-15 parts, 15-20 parts, 20-25 parts or 25-30 parts of pineapple pulp (by wet weight) by total weight of 100 parts by weight.
In the above preparation method, the Bifidobacterium bifidum proliferation agent may comprise a pulp of cooked red bean and pineapple pulp. When the bifidobacterium bifidum proliferating agent is prepared, generally, the cooked red bean and the pineapple pulp are homogenously mixed to provide the bifidobacterium bifidum proliferating agent. The bifidobacterium bifidum proliferation agent can also comprise water, and the content of the water can be proper usually. Generally, during the process of providing the cooked red bean and during the process of mixing the cooked red bean and the pineapple pulp slurry, an appropriate amount of water may be added to facilitate the preparation of the bifidobacterium bifidum proliferating agent. For example, red beans may be mixed with an appropriate amount of water and cooked to provide cooked red beans. For another example, a pulp may be formed with the cooked red bean and pineapple pulp by an appropriate amount of water. For another example, the method may further include: solid-liquid separation and/or sterilization, whereby solids in the mixture resulting from the homogenizing and mixing can be removed to provide a homogeneous slurry that can be suitable for seed fermentation.
The preparation method of bifidobacterium bifidum fermented milk provided by the invention can also comprise the following steps: mixing the bifidobacterium bifidum proliferation agent provided in the step 1) with milk to provide a fermentation system. The prepared bifidobacterium bifidum proliferation agent can be mixed with ingredients such as milk and the like in a proper proportion to form a proper fermentation system for subsequent fermentation treatment.
In the above-mentioned preparation method, it is usually necessary to add a suitable amount of a bifidobacterium bifidum proliferating agent to the fermentation system, and generally, a higher amount of the bifidobacterium bifidum proliferating agent is added to effectively increase the viable count of bifidobacterium bifidum, but when the amount is too high, the taste of the fermented milk is adversely affected, and the flavor is adversely affected. For example, the content of the bifidobacterium bifidum proliferating agent in the fermentation system may be 3 to 30 wt%, 3 to 4 wt%, 4 to 5 wt%, 5 to 6 wt%, 6 to 8 wt%, 8 to 10 wt%, 10 to 12 wt%, 12 to 15 wt%, 15 to 20 wt%, 20 to 25 wt%, or 25 to 30 wt%. The bifidobacterium bifidum proliferator can be generally uniformly mixed in the fermentation system.
In the above-mentioned production method, it is usually necessary to contain a proper amount of milk in the fermentation system. The milk contained in the fermentation system can be raw milk or various dairy products which are suitable for fermenting bifidobacterium bifidum dairy products and are prepared from raw milk. For example, applicable milk may be raw milk, liquid milk, reconstituted milk, or the like. The content of milk in the fermentation system can be adjusted appropriately for those skilled in the art, for example, the content of milk in the fermentation system can be more than or equal to 5 wt%, 5-10 wt%, 10-20 wt%, 20-30 wt%, 30-40 wt%, 40-50 wt%, 50-60 wt%, 60-70 wt%, 70-80 wt%, 80-90 wt%, or higher.
In the above preparation method, the fermentation system may further comprise an additive. The type and amount of suitable additives for the preparation of fermented milks should be adjustable for the person skilled in the art. For example, the additive may be selected from a combination of one or more of a flavoring agent (e.g., sucrose, etc.), an acid-base stabilizer (e.g., sodium citrate, etc.), a thickening agent (e.g., pectin, starch, etc.), and the like. For another example, the flavoring agent may be added in an amount of 2.5 to 7.5 wt%, 2.5 to 3.5 wt%, 3.5 to 4.5 wt%, 4.5 to 5.5 wt%, 5.5 to 6.5 wt%, or 6.5 to 7.5 wt% in the fermentation system. For another example, the amount of the acid-base stabilizer added to the fermentation system may be 0.1 to 1 wt%, 0.1 to 0.2 wt%, 0.2 to 0.4 wt%, 0.4 to 0.6 wt%, 0.6 to 0.8 wt%, or 0.8 to 1 wt%. For another example, the thickening agent may be added in an amount of 0.1 to 1 wt%, 0.1 to 0.2 wt%, 0.2 to 0.4 wt%, 0.4 to 0.6 wt%, 0.6 to 0.8 wt%, or 0.8 to 1 wt% in the fermentation system.
The preparation method of bifidobacterium bifidum fermented milk provided by the invention can also comprise the following steps: inoculating bifidobacterium bifidum into the fermentation system provided by the step 2), and performing fermentation treatment. The bifidobacterium bifidum proliferation agent is mixed with ingredients such as milk and the like in a proper proportion to form a proper fermentation system, and then the fermentation system is subjected to fermentation treatment to provide the bifidobacterium bifidum fermented milk.
In the above preparation method, Bifidobacterium bifidum is an anaerobic gram-positive bacterium belonging to the genus Bifidobacterium. In one embodiment of the present invention, the Bifidobacterium bifidum strain Bb-06, etc.
In the above preparation method, a proper amount of bifidobacterium bifidum is generally required to be inoculated in the fermentation system, and before the bifidobacterium bifidum is inoculated, the fermentation system or each component (for example, milk, water and the like) thereof can be generally sterilized to ensure the pure fermentation effect in the fermentation treatment. The appropriate inoculation amount should be adjustable for the person skilled in the art, for example, the inoculation concentration of Bifidobacterium bifidum in the fermentation system (based on the final concentration in the fermentation broth to be fermented) may be 0.1 to 200X 106CFU/g、0.1-0.5×106CFU/g、0.5-1×106CFU/g、1-5×106CFU/g、5-10×106CFU/g、10-20×106CFU/g、20-40×106CFU/g、20-40×106CFU/g、40-60×106CFU/g、60-80×106CFU/g、80-100×106CFU/g、100-120×106CFU/g、120-140×106CFU/g、140-160×106CFU/g、160-180×106CFU/g, or 180-6CFU/g。
In the above production method, the fermentation treatment is usually a standing fermentation treatment. The conditions for the fermentation treatment may be suitably selected by those skilled in the art depending on the species of the bacterial species. For example, the fermentation temperature of the fermentation treatment may be 36 to 38 ℃, 36 to 36.5 ℃, 36.5 to 37 ℃, 37 to 37.5 ℃, or 37.5 to 38 ℃. For another example, the fermentation time of the fermentation treatment may be 10 to 20 hours, 10 to 12 hours, 12 to 14 hours, 14 to 16 hours, 16 to 18 hours, or 18 to 20 hours.
In a second aspect, the invention provides bifidobacterium bifidum fermented milk prepared fromThe bifidobacterium bifidum fermented milk provided by the first aspect of the invention is prepared by the preparation method. The bifidobacterium bifidum fermented milk prepared by the method for preparing bifidobacterium bifidum fermented milk is basically free from contamination of mixed bacteria (such as aerobic contaminating bacteria, more specifically bacillus subtilis, escherichia coli, bacillus licheniformis and the like) and has good bacterium increasing effect. For example, in an experiment in which fermented milk is subjected to aerobic contamination in a medium (e.g., LB medium), the total number of aerobic colonies may be < 1X 101CFU/g. As another example, in an experiment for enumerating Bifidobacterium bifidum in a culture medium (e.g., TPY medium) with fermented milk, the total number of colonies of Bifidobacterium bifidum may be 1X 10 or more8CFU/g、≥2×108CFU/g、≥4×108CFU/g、≥6×108CFU/g、≥8×108CFU/g, or more than or equal to 1X 109CFU/g. In addition, the bifidobacterium bifidum fermented milk prepared by the preparation method of the bifidobacterium bifidum fermented milk has longer storage period, the proportion of the number of the living bacteria can still be more than or equal to 10 percent or more than or equal to 15 percent after being refrigerated for one month (at 10 ℃), and the total number of the colonies of the bifidobacterium bifidum can still be more than or equal to 1.0 multiplied by 10 in the bifidobacterium bifidum counting experiment of the fermented milk in a culture medium (such as a TPY culture medium)8CFU/g, or more than or equal to 1.2X 108CFU/g。
Compared with other similar products, the bifidobacterium bifidum fermented milk prepared by the method has the advantages of natural edibility, good taste, low cost and the like, belongs to pure fermentation and no mixed bacteria pollution, and has long quality guarantee period, thereby effectively solving the problems of other similar products in the prior art and having good industrialization prospect.
The invention of the present application is further illustrated by the following examples, which are not intended to limit the scope of the present application.
Example 1
Preparation of bifidobacterium bifidum proliferation agent:
bifidobacterium bifidum proliferating agent 1: soaking 1 part by weight of red beans in water for 6 hours, supplementing water to 9 parts by weight, cooking (100 ℃ for 1-2 hours), and cooling. Adding 2 parts by weight of fresh pineapple, adding 8 parts by weight of water, homogenizing and uniformly mixing. Keeping the temperature at 55 deg.C for 4h, filtering to remove residue, and sterilizing to obtain Bifidobacterium bifidum proliferation agent.
Bifidobacterium bifidum proliferator 2: soaking 1 part by weight of red beans in water for 10 hours, supplementing water to 9 parts by weight, cooking and cooling. Adding 4 parts by weight of fresh pineapple, adding 6 parts by weight of water, homogenizing and uniformly mixing. Preserving heat at 55 deg.C for 4 hr, filtering to remove residue, and sterilizing to obtain Bifidobacterium bifidum proliferation agent.
Bifidobacterium bifidum proliferator 3: soaking 2 parts by weight of red beans in water for 16 hours, supplementing water to 8 parts by weight, cooking and cooling. Adding 5 parts by weight of fresh pineapple and 5 parts by weight of water, homogenizing and mixing uniformly. Preserving heat at 55 deg.C for 4 hr, filtering to remove residue, and sterilizing to obtain Bifidobacterium bifidum proliferation agent.
Blank control: soaking 1 part by weight of red beans in water for 16 hours, supplementing water to 9 parts by weight, cooking and cooling. Then 10 parts by weight of water was added thereto, and the mixture was homogenized and mixed. Keeping the temperature at 55 deg.C for 4h, filtering to remove residue, and sterilizing to obtain Bifidobacterium bifidum proliferation agent blank control.
To determine the effect of Bifidobacterium bifidum proliferation agent, the prepared Bifidobacterium bifidum proliferation agent is added into milk (fresh milk, produced by Yogming Dairy Co., Ltd.) at a mass ratio of 10%, sterilized at 105 deg.C for 10min, and inoculated to a final concentration of about 1.0 × 106CFU/g(Bifidobacterium bifidum strain Bb-06,DuPont Nutrition&Health). Fermenting for 12h, sampling, diluting in gradient, counting aerobic contaminating bacteria with LB culture medium (after aerobic culture with LB agar medium at 37 ℃ for 48h, counting), and counting bifidobacteria with TPY culture medium (after anaerobic culture with TPY agar medium at 37 ℃ for 72h, counting), and the experimental results are shown in Table 1. From the results of the TPY viable bacteria count in table 1, it can be seen that the prepared proliferation agent can promote the growth of bifidobacterium bifidum in milk, while the proliferation agent added with pineapple has better proliferation effect, and the proliferation effect is further improved along with the increase of the added amount of pineapple, while the proliferation effect without added pineapple is relatively poor. As can be seen from the results of the total number of aerobic colonies in Table 1, in the fermentation process of the pure Bifidobacterium, there is substantially no contamination of various bacteria and the enrichment effect is reliable.
TABLE 1
Total number of aerobic colonies (CFU/g) TPY viable count (CFU/g)
Production method 1 <1×101 2.8×108
Production method 2 <1×101 8.3×108
Production method 3 <1×101 9.2×108
Blank control <1×101 1.7×106
Example 2
Preparation of sodium citrate-added bifidobacterium bifidum fermented milk:
bifidobacterium bifidum fermented milk formula: 50 parts by weight of raw milk, 10 parts by weight of sucrose, 1 part by weight of sodium citrate, and 0.2 part of a thickener (pectin (Zhengzhou Tianshun, food grade), the same applies below), the bifidobacterium bifidum proliferator 2 of example 1 was prepared, and the bifidobacterium bifidum proliferator was added in the amounts of: 5 parts by weight, 10 parts by weight, 15 parts by weight, 20 parts by weight, with the remainder made up to 100 parts by weight with the adjusted weight of water.
The preparation method comprises the following steps: preheating the mixed solution, heating, homogenizing at 65 deg.C and 20MPa, sterilizing at 105 deg.C for 10min, and cooling to 37 deg.C. Inoculating Bifidobacterium bifidum (the strain is the same as example 1, the final concentration is about 1.0X 10)6CFU/g), fermenting for 8 h. Sampling, gradient dilution, counting aerobic pollution bacteria by using LB culture medium, counting bifidobacteria by using TPY culture medium, and the experimental result is shown in Table 2. In the sensory state evaluation, 5 professionals taste the fermentation product and give an evaluation result, if the evaluation result is not uniform, the evaluation result comprises two parts of acidity and mouthfeel according to the opinion of most people, wherein the acidity comprises: the taste is divided into four grades, namely sour and sweet, slightly sour, relatively sour and sour, and the taste comprises the following components: tasty, bitter and bitter. From the results of the viable cell count of TPY in table 2, it was found that the viable cell count of bifidobacterium bifidum increased with the increase in the amount of the growth promoter added, and fermented milk was sour-sweet and tasty when the amount of the growth promoter added was 10% or less, but when the amount of the growth promoter added was 15% or more, the sensory state was biased to sour and bitter, and the flavor was not good. As can be seen from the results of the total number of aerobic colonies in Table 2, the pure Bifidobacterium fermentation process was pure-strain fermentation with substantially no contamination by undesired bacteria.
TABLE 2
Figure BDA0002727371120000061
Figure BDA0002727371120000071
Example 3
Storage viability of bifidobacterium bifidum fermented milk:
bifidobacterium bifidum fermented milk was prepared according to the formulation in example 2 (the amount of the growth promoter added was 10%). Subpackaging, storing at 10 deg.C for 30 days, diluting with gradient, and culturing with LBAerobic contaminating bacteria were counted, bifidobacteria were counted using TPY medium, and the experimental results are shown in Table 3. As shown in the TPY viable bacteria counting results in Table 3, the viable bacteria count of the sample is not reduced much within 30 days of shelf life, and still can reach 1.2 multiplied by 108CFU/g is far higher than the standard about the minimum limit of viable count of lactobacillus in the sanitary standard of lactobacillus beverage (GB 16321-: 1.0X 106The CFU/g "correlation provides that Bifidobacterium bifidum in a sample has a high survival rate. As can be seen from the results of the total number of aerobic colonies in Table 3, the samples remained substantially free from contamination by infectious microbes during the storage period. In addition, the samples remained sour, sweet and palatable after storage.
TABLE 3
Figure BDA0002727371120000072
Example 4
Direct addition control test:
the preparation method comprises the following steps:
soaking 1 part by weight of red beans in water for 6 hours, supplementing water to 9 parts by weight, cooking and cooling. Adding 2 parts by weight of fresh pineapple and 8 parts by weight of water, homogenizing and mixing uniformly. Keeping the temperature at 50 deg.C for 3 hr, filtering to remove residue, and sterilizing to obtain Bifidobacterium bifidum proliferation agent.
Preparing materials: 50 parts of raw milk, 10 parts of cane sugar, 1 part of sodium citrate, 0.1 part of thickening agent, 10 parts of bifidobacterium bifidum proliferating agent, and the balance of water for adjusting the weight to be supplemented to 100 parts of weight. Preheating the mixed solution, heating, homogenizing at 65 deg.C and 20MPa, sterilizing at 105 deg.C for 10min, and cooling to 37 deg.C. Inoculating Bifidobacterium bifidum (the strain is the same as example 1, the final concentration is about 3.0X 106CFU/g), fermenting for 12 h. Sampling, gradient diluting, counting aerobic pollution bacteria by using LB culture medium, and counting bifidobacteria by using TPY culture medium.
The preparation method 2 comprises the following steps:
soaking 1 part by weight of red beans in water for 6 hours, supplementing water to 9 parts by weight, cooking, and cooling to prepare the red soybean milk. Preparing materials: 50 parts of raw milk, 10 parts of cane sugar, 1 part of sodium citrate, 0.1 part of thickening agent, 5 parts of red soybean milk and 1 part of fresh pineapple, and the rest is adjusted by water to make up the weight of the raw milk to 100 parts. The other operations are the same as those of the manufacturing method 1 of the embodiment 1.
The experimental results are shown in table 4, the preparation method 1 firstly prepares the bifidobacterium bifidum proliferation agent separately and completely, and then mixes the prepared bifidobacterium bifidum proliferation agent with milk to construct a fermentation system, so that the bacterium enrichment effect is better; the contents of all substances in the formulas of the preparation method 2 and the preparation method 1 are the same, but the red beans and the pineapples are directly mixed with other components of the fermentation system in the preparation method 2, so that the bacterium increasing effect is poor.
TABLE 4
Figure BDA0002727371120000081
In conclusion, the present invention effectively overcomes various disadvantages of the prior art and has high industrial utilization value.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.

Claims (10)

1. A method for preparing Bifidobacterium bifidum fermented milk comprises:
1) providing a bifidobacterium bifidum proliferation agent comprising a pulp of cooked red beans and pineapple pulp;
2) mixing the bifidobacterium bifidum proliferation agent provided in the step 1) with milk to provide a fermentation system;
3) inoculating bifidobacterium bifidum into the fermentation system provided by the step 2), and performing fermentation treatment.
2. The method for preparing fermented milk containing Bifidobacterium bifidum according to claim 1, wherein the Bifidobacterium bifidum proliferating agent in step 1) comprises, based on 100 parts by weight of the total weight:
2-20 parts of red beans;
5-30 parts of pineapple pulp.
3. The method for producing fermented milk containing Bifidobacterium bifidum according to claim 1, wherein the method for producing the Bifidobacterium bifidum-proliferating agent in step 1) comprises: mixing the cooked red bean and pineapple pulp homogenate, preferably, further comprising: solid-liquid separation and/or sterilization.
4. The method for producing fermented milk containing Bifidobacterium bifidum according to claim 1, wherein the content of the Bifidobacterium bifidum proliferating agent in the fermentation system in the step 2) is 3 to 30 wt%.
5. The method for preparing fermented milk with bifidobacterium bifidum according to claim 1, wherein in the step 2), the milk is selected from one or more of raw milk, liquid milk and reconstituted milk.
6. The method for preparing fermented milk with bifidobacterium bifidum according to claim 1, wherein the fermentation system further comprises an additive selected from one or more of flavoring agents, acid-base stabilizers and thickening agents in step 2).
7. The method for producing fermented milk containing Bifidobacterium bifidum according to claim 1, wherein the Bifidobacterium bifidum is Bifidobacterium bifidum strain Bb-06 in the step 3).
8. The method for producing fermented milk containing Bifidobacterium bifidum according to claim 1, wherein the Bifidobacterium bifidum is inoculated in the fermentation system at a concentration of 0.1 to 200X 10 in the step 3)6CFU/g。
9. The method for producing fermented milk with Bifidobacterium bifidum according to claim 1, wherein the fermentation temperature of the fermentation treatment in step 3) is 36 to 38 ℃;
and/or the fermentation time of the fermentation treatment is 10-20 h;
and/or the fermentation treatment is static fermentation treatment.
10. A Bifidobacterium bifidum fermented milk produced by the method for producing Bifidobacterium bifidum fermented milk according to any one of claims 1 to 9.
CN202011107306.9A 2020-10-16 2020-10-16 Bifidobacterium bifidum fermented milk and preparation method thereof Pending CN112205471A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011107306.9A CN112205471A (en) 2020-10-16 2020-10-16 Bifidobacterium bifidum fermented milk and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011107306.9A CN112205471A (en) 2020-10-16 2020-10-16 Bifidobacterium bifidum fermented milk and preparation method thereof

Publications (1)

Publication Number Publication Date
CN112205471A true CN112205471A (en) 2021-01-12

Family

ID=74055389

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011107306.9A Pending CN112205471A (en) 2020-10-16 2020-10-16 Bifidobacterium bifidum fermented milk and preparation method thereof

Country Status (1)

Country Link
CN (1) CN112205471A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009150888A1 (en) * 2008-06-11 2009-12-17 森永乳業株式会社 Milk protein degradation product, manufacturing method for milk protein degradation product and bifidobacterial growth-promoting agent
CN104542977A (en) * 2014-12-18 2015-04-29 宁波北仑锐晟明杰生物科技发展有限公司 Health beverage containing dioscorease rhizome extract and bifidobacterium bifidum and preparation method of health beverage
CN106222125A (en) * 2016-09-14 2016-12-14 光明乳业股份有限公司 A kind of Lactobacillus plantarum multiplication agent and application thereof
CN106417599A (en) * 2016-09-14 2017-02-22 光明乳业股份有限公司 Fermented product added with lactobacillus plantarum proliferation agent and preparation method thereof
CN107889886A (en) * 2017-12-14 2018-04-10 光明乳业股份有限公司 It is a kind of to prepare method and the acidified milk containing bifidobacterium fermentation breast

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009150888A1 (en) * 2008-06-11 2009-12-17 森永乳業株式会社 Milk protein degradation product, manufacturing method for milk protein degradation product and bifidobacterial growth-promoting agent
CN104542977A (en) * 2014-12-18 2015-04-29 宁波北仑锐晟明杰生物科技发展有限公司 Health beverage containing dioscorease rhizome extract and bifidobacterium bifidum and preparation method of health beverage
CN106222125A (en) * 2016-09-14 2016-12-14 光明乳业股份有限公司 A kind of Lactobacillus plantarum multiplication agent and application thereof
CN106417599A (en) * 2016-09-14 2017-02-22 光明乳业股份有限公司 Fermented product added with lactobacillus plantarum proliferation agent and preparation method thereof
CN107889886A (en) * 2017-12-14 2018-04-10 光明乳业股份有限公司 It is a kind of to prepare method and the acidified milk containing bifidobacterium fermentation breast

Similar Documents

Publication Publication Date Title
CN106509115A (en) Double-fermentation lactic acid bacteria beverage, and preparation method thereof
CN106509529A (en) Brown lactic acid bacteria beverage containing enzyme and preparation method thereof
CN107897371A (en) One kind is without sucrose flavored fermented milk
CN107873841A (en) Lactic acid bacteria beverage and its production technology
CN104255930A (en) Probiotics active soybean milk beverage and preparation method thereof
CN106901106A (en) A kind of preparation method of sterilization type fig sour milk beverage
CN113367289A (en) Production process of plant yoghourt capable of being stored at normal temperature
CN106259897B (en) Method for making jerusalem artichoke enzyme fermented milk beverage
CN109393390B (en) Fermented hawthorn pulp and preparation method thereof
CN112167339A (en) Lactobacillus rhamnosus fermented milk and preparation method thereof
KR101947447B1 (en) Method for preparing fermented powder of lactobacillus containing Dioscorea bulbifera and use thereof
CN112205471A (en) Bifidobacterium bifidum fermented milk and preparation method thereof
CN106343023A (en) Fresh fruit yoghourt and preparation method thereof
CN112189709A (en) Bifidobacterium longum fermented milk and preparation method thereof
CN112205472A (en) Bifidobacterium breve fermented milk and preparation method thereof
CN105519669B (en) Lycopene is promoting Yoghourt fermentation and is maintaining the application of viable count stability in Yoghourt shelf life
CN112219899A (en) Bifidobacterium animalis fermented milk and preparation method thereof
CN113558192A (en) Preparation process of novel synbiotics bean dreg fermented beverage
KR100232907B1 (en) Method for promoting growth of lactic acid bacteria by adding yam
KR101403593B1 (en) Yogurt comprising barley and preparation method thereof
CN112155140A (en) Turbid pumpkin fermented beverage added with compound protein and preparation method thereof
CN104814131A (en) Preparation method of live-bacteria yogurt containing blueberries and honey
CN116898000B (en) Novel oat plant-based yoghurt and preparation method thereof
Mbaeyi-Nwaoha et al. Evaluation of the effects of pectin extracted from jackfruit (Artocarpus heterohyllus) and passion fruit (Passiflora edulis var flavicarpa Deg.) peels on the quality attributes of yoghurt from skimmed milk
CN108432878A (en) A kind of functional purple potato Yoghourt and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20210112

RJ01 Rejection of invention patent application after publication