CN112674166A - High-concentration kefir fermentation stock solution and preparation method thereof - Google Patents
High-concentration kefir fermentation stock solution and preparation method thereof Download PDFInfo
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- CN112674166A CN112674166A CN202110055140.9A CN202110055140A CN112674166A CN 112674166 A CN112674166 A CN 112674166A CN 202110055140 A CN202110055140 A CN 202110055140A CN 112674166 A CN112674166 A CN 112674166A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 60
- 230000004151 fermentation Effects 0.000 title claims abstract description 60
- 235000015141 kefir Nutrition 0.000 title claims abstract description 47
- 239000011550 stock solution Substances 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 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
- 235000020122 reconstituted milk Nutrition 0.000 claims abstract description 30
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 235000013305 food Nutrition 0.000 claims abstract description 18
- 239000001963 growth medium Substances 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 239000007858 starting material Substances 0.000 claims abstract description 17
- 238000004108 freeze drying Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000006041 probiotic Substances 0.000 claims abstract description 13
- 235000018291 probiotics Nutrition 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 6
- 238000012258 culturing Methods 0.000 claims abstract description 6
- 235000013373 food additive Nutrition 0.000 claims abstract description 6
- 239000002778 food additive Substances 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 230000005070 ripening Effects 0.000 claims abstract description 6
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 6
- 241000894006 Bacteria Species 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 5
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 5
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 5
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 5
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 5
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 229940012969 lactobacillus fermentum Drugs 0.000 claims description 5
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 230000000529 probiotic effect Effects 0.000 claims description 5
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 5
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 5
- 239000003223 protective agent Substances 0.000 claims description 5
- 239000001509 sodium citrate Substances 0.000 claims description 5
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 5
- 241000194035 Lactococcus lactis Species 0.000 claims description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a high-concentration kefir fermentation stock solution and a preparation method thereof, wherein the preparation method comprises the following steps: 1) preparing a culture medium: adopting milk as a culture medium; 2) inoculating and culturing: inoculating kefir multi-strain probiotics to the prepared milk culture medium for symbiotic fermentation until milk is solidified; 3) and (3) freeze drying: vacuum freeze drying the obtained coagulated milk, and pulverizing to obtain kefir starter; 4) blending reconstituted milk: uniformly mixing the skim milk powder, the white granulated sugar and the water to obtain reconstituted milk, and then homogenizing, sterilizing and cooling the reconstituted milk; 5) fermentation: inoculating kefir starter into the recovered milk, and fermenting to form fermentation liquor; 6) and (3) ripening: aging the fermentation liquor; 7) blending: blending the mature fermentation liquor, food additives and food essence to form a blending liquid; 8) filling: instantly sterilizing the prepared solution at 115 deg.C, and packaging to obtain highly concentrated fermentation stock solution; the invention can supply the fermentation stock solution required by the food with kefir fermentation flavor in the market.
Description
Technical Field
The invention relates to a high-concentration kefir fermentation stock solution and a preparation method thereof.
Background
The kefir is a group of symbiotic bacteriostatic groups which can promote human health and is proved to be the longest traditional probiotic food through scientific research of hundred years of history from special diet of ancient civilization in Gaogasson. When the strain is prepared at home, the risk of self-propagation is high, a lot of people can leave the fermented and propagated strains for next use or transferring relatives and friends, the invasion of mixed bacteria is easy in the process of self-propagation of the strains, even bad bacteria are more than good bacteria, and the aim of keeping the body healthy is not achieved. And the traditional kefir fermented milk has unique flavor, but low acceptance, complicated preparation process, large risk of mixed bacteria pollution, large variation of culture technology and bacteria and immature industrial application technology. If packaged dry powder, which is commercially available and cultivated in a sterile room, can be purchased, single use is less hygienically questionable. However, since the fermentation using the fungal powder requires a specific temperature environment, food companies, commercial companies, or households generally purchase fermentation raw liquids from the market and then process the fermentation raw liquids for convenient use.
Disclosure of Invention
The invention aims to provide a fermentation stock solution required by the market for preparing food with kefir fermentation flavor.
In order to achieve the purpose, the invention adopts the following technical scheme:
a high-concentration kefir fermentation stock solution and a preparation method thereof comprise the following steps:
1) preparing a culture medium: taking milk as a culture medium, sterilizing at the temperature of 115-121 ℃ for 15-20 min, and cooling to 20-30 ℃;
2) inoculating and culturing: inoculating kefir multi-plant probiotics into the prepared milk culture medium in the step 1), and performing symbiotic fermentation at the temperature of 25 ℃ for 16-20 hours until milk is solidified;
3) and (3) freeze drying: vacuum freeze-drying the coagulated milk prepared in the step 2), and then crushing to obtain a kefir starter;
4) blending reconstituted milk: the weight parts of the components are as follows: 18-25% of skim milk powder, 5-10% of white granulated sugar and the balance of water; mixing the three components uniformly to obtain reconstituted milk; homogenizing the reconstituted milk at 70 ℃ and under the pressure of 15MPa, sterilizing at 90-95 ℃ for 5min, and cooling to 22-25 ℃;
5) fermentation: inoculating the kefir starter prepared in the step 3) into the reconstituted milk prepared in the step 4), and fermenting at 22-23 ℃ for 18-24 h until the pH value is 4.3-4.5 to form a fermentation liquid, wherein the inoculation amount of the kefir starter is 3% -5% of that of the reconstituted milk;
6) and (3) ripening: aging the fermentation liquor prepared in the step 5) at 8-10 ℃ for 12-24 h;
7) blending: blending the fermentation liquor, the food additive and the food essence aged in the step 6) according to the following parts by weight to form a blended liquid: 87% -94% of fermentation liquor: 0.02-0.08% of sodium citrate, 0.3-0.5% of pectin, 0.02-0.14% of propylene glycol alginate, 0.001-0.03% of potassium sorbate, 0.14-0.16% of food essence and the balance of water;
8) filling: instantly sterilizing the prepared liquid prepared in the step 7) at 115 ℃, and filling to obtain the highly concentrated poly-fermented stock solution.
The technical scheme of the invention is further limited, the kefir strain probiotics inoculated in the step 2) are prepared from lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus paracasei, lactobacillus helveticus, streptococcus thermophilus and lactococcus lactis subsp lactis according to the bacteria number ratio of 2:1:2:1:1: 2.
The technical scheme of the invention is further limited, and the vacuum freezing method in the step 3) comprises the following steps: adding a freeze-drying protective agent and water into the coagulated milk prepared in the step 2), spreading for 1-3 cm, freezing for 12-15 h at the temperature of-85 to-75 ℃, and freeze-drying for 18-30 h by using a vacuum freeze-drying machine.
The invention preheats the blended reconstituted milk to 70 ℃ and homogenizes the blended reconstituted milk under the pressure of 15MPa, so that the product has fine and smooth tissue and good hardness. And then sterilizing at 90-95 ℃ for 5min to reduce whey precipitation and improve product viscosity. The dilution multiple of the high-concentration kefir fermentation stock solution prepared by the invention is not less than 5 times before use; and (4) after filling, storing at normal temperature, and refrigerating at 0-4 ℃ after unsealing.
The invention has the beneficial effects that: 1) the high-concentration kefir fermentation stock solution prepared by the invention can be supplied to the fermentation stock solution required by the market for preparing the kefir fermentation flavor food.
2) The high-concentration kefir fermentation stock solution prepared by the invention has rich and unique flavor and fine taste, is rich in lactobacillus complex factors, lactic acid, vitamins, small molecular functional peptides and the like, particularly the small molecular functional peptides are easy to be absorbed by human bodies, are beneficial to fast proliferation of probiotics in vivo, maintain intestinal balance of the human bodies, discharge of vivotoxin, improve immunity of the human bodies, improve constipation, promote digestion and the like, and are suitable for being added into similar foods to prepare various foods with lactobacillus fermentation flavor.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1
A high-concentration kefir fermentation stock solution and a preparation method thereof comprise the following steps:
1) preparing a culture medium: sterilizing milk as culture medium at 121 deg.C for 15min, and cooling to 30 deg.C;
2) inoculating and culturing: inoculating kefir multi-plant probiotics into the prepared milk culture medium in the step 1), and performing symbiotic fermentation at the temperature of 25 ℃ for 16 hours until milk is solidified;
3) and (3) freeze drying: vacuum freeze-drying the coagulated milk prepared in the step 2), and then crushing to obtain a kefir starter;
4) blending reconstituted milk: the weight parts of the components are as follows: 25% of skim milk powder, 5% of white granulated sugar and 70% of water; mixing the three components uniformly to obtain reconstituted milk; homogenizing the reconstituted milk at 70 deg.C under 15MPa, sterilizing at 95 deg.C for 5min, and cooling to 25 deg.C;
5) fermentation: inoculating the kefir starter prepared in the step 3) into the reconstituted milk prepared in the step 4), and fermenting at 23 ℃ for 18h until the pH value is 4.5 to form a fermentation liquid, wherein the inoculation amount of the kefir starter is 5% of that of the reconstituted milk;
6) and (3) ripening: aging the fermentation liquor prepared in the step 5) at 10 ℃ for 12 h;
7) blending: blending the fermentation liquor, the food additive and the food essence aged in the step 6) according to the following parts by weight to form a blended liquid: 94% of fermentation liquid: 0.02% of sodium citrate, 0.3% of pectin, 0.02% of propylene glycol alginate, 0.001% of potassium sorbate, 0.14% of food essence and 5.519% of water;
8) filling: instantly sterilizing the prepared liquid prepared in the step 7) at 115 ℃, and filling to obtain the highly concentrated poly-fermented stock solution.
In this embodiment, the kefir probiotic inoculated in step 2) is prepared from lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus paracasei, lactobacillus helveticus, streptococcus thermophilus, and lactobacillus lactis subsp lactis according to a bacteria number ratio of 2:1:2:1:1: 2.
In this embodiment, the vacuum freezing method in step 3) includes: adding a freeze-drying protective agent and water into the coagulated milk prepared in the step 2), spreading for 3cm, freezing for 15h at-85 ℃, and freeze-drying for 30h by using a vacuum freeze-drying machine.
Example 2
A high-concentration kefir fermentation stock solution and a preparation method thereof comprise the following steps:
1) preparing a culture medium: sterilizing milk as culture medium at 118 deg.C for 17min, and cooling to 25 deg.C;
2) inoculating and culturing: inoculating kefir multi-plant probiotics into the prepared milk culture medium in the step 1), and performing symbiotic fermentation at the temperature of 25 ℃ for 18h until milk is solidified;
3) and (3) freeze drying: vacuum freeze-drying the coagulated milk prepared in the step 2), and then crushing to obtain a kefir starter;
4) blending reconstituted milk: the weight parts of the components are as follows: 20% of skim milk powder, 7% of white granulated sugar and 73% of water; mixing the three components uniformly to obtain reconstituted milk; homogenizing the reconstituted milk at 70 deg.C under 15MPa, sterilizing at 92 deg.C for 5min, and cooling to 23 deg.C;
5) fermentation: inoculating the kefir starter prepared in the step 3) into the reconstituted milk prepared in the step 4), and fermenting at 23 ℃ for 20 hours until the pH value is 4.4 to form a fermentation liquid, wherein the inoculation amount of the kefir starter is 4% of that of the reconstituted milk;
6) and (3) ripening: aging the fermentation liquor prepared in the step 5) at 9 ℃ for 18 h;
7) blending: blending the fermentation liquor, the food additive and the food essence aged in the step 6) according to the following parts by weight to form a blended liquid: fermentation liquor 90%: 0.05% of sodium citrate, 0.4% of pectin, 0.08% of propylene glycol alginate, 0.015% of potassium sorbate, 0.15% of food essence and 9.305% of water;
8) filling: instantly sterilizing the prepared liquid prepared in the step 7) at 115 ℃, and filling to obtain the highly concentrated poly-fermented stock solution.
In this embodiment, the kefir probiotic inoculated in step 2) is prepared from lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus paracasei, lactobacillus helveticus, streptococcus thermophilus, and lactobacillus lactis subsp lactis according to a bacteria number ratio of 2:1:2:1:1: 2.
In this embodiment, the vacuum freezing method in step 3) includes: adding a freeze-drying protective agent and water into the coagulated milk prepared in the step 2), spreading for 2cm, freezing for 14h at the temperature of minus 80 ℃, and freeze-drying for 24h by using a vacuum freeze-drying machine.
Example 3
A high-concentration kefir fermentation stock solution and a preparation method thereof comprise the following steps:
1) preparing a culture medium: sterilizing milk as culture medium at 115 deg.C for 20min, and cooling to 20 deg.C;
2) inoculating and culturing: inoculating kefir multi-plant probiotics into the prepared milk culture medium in the step 1), and performing symbiotic fermentation at the temperature of 25 ℃ for 20 hours until milk is solidified;
3) and (3) freeze drying: vacuum freeze-drying the coagulated milk prepared in the step 2), and then crushing to obtain a kefir starter;
4) blending reconstituted milk: the weight parts of the components are as follows: 18% of skim milk powder, 10% of white granulated sugar and 72% of water; mixing the three components uniformly to obtain reconstituted milk; homogenizing the reconstituted milk at 70 deg.C under 15MPa, sterilizing at 90 deg.C for 5min, and cooling to 22 deg.C;
5) fermentation: inoculating the kefir starter prepared in the step 3) into the reconstituted milk prepared in the step 4), and fermenting at 22 ℃ for 24 hours until the pH value is 4.3 to form a fermentation liquid, wherein the inoculation amount of the kefir starter is 3% of that of the reconstituted milk;
6) and (3) ripening: aging the fermentation liquor prepared in the step 5) at 8 ℃ for 24 h;
7) blending: blending the fermentation liquor, the food additive and the food essence aged in the step 6) according to the following parts by weight to form a blended liquid: fermentation liquor 87%: 0.08 percent of sodium citrate, 0.5 percent of pectin, 0.14 percent of propylene glycol alginate, 0.03 percent of potassium sorbate, 0.16 percent of food essence and 12.09 percent of water;
8) filling: instantly sterilizing the prepared liquid prepared in the step 7) at 115 ℃, and filling to obtain the highly concentrated poly-fermented stock solution.
In this embodiment, the kefir probiotic inoculated in step 2) is prepared from lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus paracasei, lactobacillus helveticus, streptococcus thermophilus, and lactobacillus lactis subsp lactis according to a bacteria number ratio of 2:1:2:1:1: 2.
In this embodiment, the vacuum freezing method in step 3) includes: adding a freeze-drying protective agent and water into the coagulated milk prepared in the step 2), spreading for 1cm, freezing at the temperature of-75 ℃ for 12h, and freeze-drying for 18h by using a vacuum freeze-drying machine.
Claims (3)
1. A high-concentration kefir fermentation stock solution and a preparation method thereof are characterized in that: the method comprises the following steps:
1) preparing a culture medium: taking milk as a culture medium, sterilizing at the temperature of 115-121 ℃ for 15-20 min, and cooling to 20-30 ℃;
2) inoculating and culturing: inoculating kefir multi-plant probiotics into the prepared milk culture medium in the step 1), and performing symbiotic fermentation at the temperature of 25 ℃ for 16-20 hours until milk is solidified;
3) and (3) freeze drying: vacuum freeze-drying the coagulated milk prepared in the step 2), and then crushing to obtain a kefir starter;
4) blending reconstituted milk: the weight parts of the components are as follows: 18-25% of skim milk powder, 5-10% of white granulated sugar and the balance of water; mixing the three components uniformly to obtain reconstituted milk; homogenizing the reconstituted milk at 70 ℃ and under the pressure of 15MPa, sterilizing at 90-95 ℃ for 5min, and cooling to 22-25 ℃;
5) fermentation: inoculating the kefir starter prepared in the step 3) into the reconstituted milk prepared in the step 4), and fermenting at 22-23 ℃ for 18-24 h until the pH value is 4.3-4.5 to form a fermentation liquid, wherein the inoculation amount of the kefir starter is 3% -5% of that of the reconstituted milk;
6) and (3) ripening: aging the fermentation liquor prepared in the step 5) at 8-10 ℃ for 12-24 h;
7) blending: blending the fermentation liquor, the food additive and the food essence aged in the step 6) according to the following parts by weight to form a blended liquid: 87% -94% of fermentation liquor: 0.02-0.08% of sodium citrate, 0.3-0.5% of pectin, 0.02-0.14% of propylene glycol alginate, 0.001-0.03% of potassium sorbate, 0.14-0.16% of food essence and the balance of water;
8) filling: instantly sterilizing the prepared liquid prepared in the step 7) at 115 ℃, and filling to obtain the highly concentrated poly-fermented stock solution.
2. The high-concentration kefir fermentation stock solution and the preparation method thereof according to claim 1 are characterized in that: the kefir probiotic inoculated in the step 2) is prepared from lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus paracasei, lactobacillus helveticus, streptococcus thermophilus and lactococcus lactis subsp lactis according to the bacteria number ratio of 2:1:2:1:1: 2.
3. The high-concentration kefir fermentation stock solution and the preparation method thereof according to claim 1 are characterized in that: the vacuum freezing method in the step 3) comprises the following steps: adding a freeze-drying protective agent and water into the coagulated milk prepared in the step 2), spreading for 1-3 cm, freezing for 12-15 h at the temperature of-85 to-75 ℃, and freeze-drying for 18-30 h by using a vacuum freeze-drying machine.
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