CN114027453A - Mixed fermented milk with high vitamin B content and preparation method thereof - Google Patents
Mixed fermented milk with high vitamin B content and preparation method thereof Download PDFInfo
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- CN114027453A CN114027453A CN202111444480.7A CN202111444480A CN114027453A CN 114027453 A CN114027453 A CN 114027453A CN 202111444480 A CN202111444480 A CN 202111444480A CN 114027453 A CN114027453 A CN 114027453A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
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Abstract
The invention relates to the field of food biological fermentation methods, and particularly discloses high-vitamin B mixed fermented milk and a preparation method thereof. The content of vitamin B in the mixed fermented milk prepared by the invention is greatly improved, and the viable count of the lactobacillus plantarum Bama06 reaches 3.33 multiplied by 109CFU/mL。
Description
Technical Field
The invention relates to the field of food biological fermentation methods, in particular to high-vitamin B mixed fermented milk and a preparation method thereof.
Background
Vitamin B has a number of important physiological functions, which have important effects on the health of the human body. Vitamin B2In the human body, the two forms of Flavin Mononucleotide (FMN) and Flavin Adenine Dinucleotide (FAD) are mainly involved in biochemical reactions, wherein FMN plays an important role in the metabolism and respiratory chain of organisms. Vitamin B3As components of two important coenzymes, Nicotinamide Adenine Dinucleotide (NAD) and its phosphate (NADP), it plays an important role in DNA repair and cellular respiration. Vitamin B6Is coenzyme for carbohydrate, protein and fat metabolism, and has effects in promoting nucleic acid synthesis, preventing aging, and preventing various skin and nerve diseases. And vitamin B9Plays a crucial role in the promotion of erythropoiesis, prevention of anemia, improvement of skin health, and maintenance of the nervous system.
Vitamin B is an important metabolite of lactic acid bacteria, and researches on the synthesis of vitamin B by utilizing the metabolism of lactic acid bacteria are concerned, but the phenomena that the variety of the vitamin B synthesized by lactic acid bacteria is less and the yield is low exist. The method for improving the yield of the lactobacillus vitamin B can be applied to the production of the vitamin B to replace chemical synthesis, and can be used for researching and developing various functional foods rich in the vitamin B. Meanwhile, the lactobacillus also has important probiotic functions of promoting the ecological balance of intestinal microbial flora, participating in the immune regulation of human bodies, resisting oxidation, improving blood fat and the like.
Our studies found that Lactobacillus plantarum (Lactobacillus plantarum) Bama06(CGMCC NO.18694) derived from Bama has vitamin B-producing ability.
Disclosure of Invention
In order to solve the technical problems, the invention provides the high-vitamin B mixed fermented milk and the preparation method thereof, and the content of the vitamin B is obviously improved after the mixed fermented milk consisting of reconstituted milk, soybean milk, rapeseed oil and maltitol is fermented by lactobacillus plantarum Bama 06.
The invention provides high-vitamin B mixed fermented milk and a preparation method thereof, and the preparation method specifically comprises the following steps:
s1, preparing soybean milk: cleaning semen glycines, soaking, grinding, and sieving to obtain soybean milk;
s2, mixing preparation: adding reconstituted milk into soybean milk, mixing, and then adding rapeseed oil to obtain mixed milk;
the mixing mass ratio of the reconstituted milk to the soybean milk is 7-10: 1, the addition amount of the rapeseed oil is 3-5g/100 g;
s3, heating: heating the mixed milk to 60-70 ℃;
s4, emulsification: adding emulsifier into the mixed milk treated by S3, shearing for 2-8min, homogenizing at 21Mpa, and cooling to emulsify oil;
s5, sterilizing;
s6, inoculating and fermenting: inoculating the suspension of the Lactobacillus plantarum Bama06 bacteria to the sterilized mixed milk, and fermenting at 37 ℃ for 14-18 h;
the preparation process of the lactobacillus plantarum Bama06 bacterial suspension comprises the following steps: centrifuging the lactobacillus plantarum Bama06 culture solution to collect thalli, washing the thalli for 2 to 4 times by using a saline solution, and then suspending the thalli in the saline solution to obtain the lactobacillus plantarum Bama06 recombinant lactobacillus plantarum;
the saline solution is a NaCl solution with the mass fraction of 0.85%;
s7, pasteurization;
and S8, carrying out aseptic filling to obtain the mixed fermented milk.
Further, in S1, the preparation process of the soy milk specifically comprises: cleaning soybeans, soaking the soybeans in purified water overnight, mixing the soybeans with the purified water according to the mass ratio of 1:6-10, grinding the mixture for 2-4min, and sieving the ground mixture with a sieve of 150-200 meshes to obtain the soybean milk.
Further, in S2, the reconstituted milk is obtained by dissolving 10-14% by mass of skim milk powder in hot water at 80-85 ℃.
Further, in S4, the emulsifier is maltitol.
Further, the addition amount of the emulsifier is 1-3g/1000 g.
Further, in S5, the sterilization condition was sterilization at 95 ℃ for 30 min.
Further, in S6, the preparation process of the lactobacillus plantarum Bama06 culture solution is as follows: activating Lactobacillus plantarum Bama06 with MRS solid culture medium, and culturing in MRS liquid culture medium to OD600At 0.7, a culture of Lactobacillus plantarum Bama06 was obtained.
Further, the formula of the MRS liquid culture medium is as follows: 10g of peptone, 3g of sodium acetate trihydrate, 8g of beef extract, 2g of triammonium citrate, 4g of yeast extract, 0.2g of magnesium sulfate heptahydrate, 10g of glucose, 0.04g of manganese sulfate monohydrate, 801 mL of tween-801, 2g of dipotassium hydrogen phosphate, 2g of sodium thioglycolate, 1000mL of purified water and pH 6.2-6.6.
Further, in S7, the pasteurization conditions were 75 ℃ and 25S of pasteurization.
The invention also provides the mixed fermented milk prepared by the preparation method.
Compared with the prior art, the invention has the beneficial effects that:
1. the vitamin B in the mixed fermented milk prepared by adding the rapeseed oil2、B3、B6And B9The content of (A) is obviously improved compared with that of a control group (P)<0.05)。
2. The viable count of the lactobacillus plantarum Bama06 in the mixed fermented milk prepared by the method is obviously higher than that of a control.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 shows the change of acidity during the fermentation of mixed fermented milk in the present invention;
FIG. 2 shows the viable count of Lactobacillus plantarum Bama06 in the process of mixed fermented milk fermentation according to the present invention;
FIG. 3 shows a process flow chart of the production of vitamin B mixed fermented milk in the present invention.
Detailed Description
The following detailed description of specific embodiments of the invention is provided, but it should be understood that the scope of the invention is not limited to the specific embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. The experimental methods described in the examples of the present invention are all conventional methods unless otherwise specified, and materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
Example 1
The embodiment provides high-vitamin B mixed fermented milk and a preparation method thereof, and the preparation method specifically comprises the following steps:
cleaning soybeans, soaking the soybeans in purified water overnight, adding purified water according to the mass ratio of 1:10, grinding for 3min, sieving with a 200-mesh sieve to obtain soybean milk, and adding reconstituted milk and rapeseed oil, wherein the reconstituted milk is prepared by dissolving skim milk powder in hot water at 80 ℃ according to the proportion of 12%, and the reconstituted milk and the soybean milk are mixed according to the weight ratio of 9: mixing at a ratio of 1, adding 4g/100g oleum Rapae into the mixed milk, heating to 65 deg.C, emulsifying by adding 2 ‰ maltitol as emulsifier, shearing for 5min, and homogenizing under 21Mpa to emulsify oil. The sterilization condition is that the lactobacillus plantarum Bama06 bacterial suspension is a lactobacillus plantarum Bama06 culture solution after MRS activation and is centrifuged for 5min at 5000rpm to collect thalli after being sterilized for 30min at 95 ℃, and the preparation process of the lactobacillus plantarum Bama06 culture solution comprises the following steps: activating Lactobacillus plantarum Bama06 with MRS solid culture medium at 37 deg.C, inoculating to MRS liquid culture medium, and culturing at 37 deg.C to OD600And (3) obtaining a lactobacillus plantarum Bama06 culture solution with the concentration of 0.7, washing the collected thalli for 3 times by using a saline solution (0.85% m/v NaCl), re-suspending the thalli in the saline solution to obtain the lactobacillus plantarum Bama06 bacterial suspension, inoculating the lactobacillus plantarum Bama06 bacterial suspension with the concentration of 2% (v/v) into the mixed milk, fermenting for 16h at 37 ℃, and pasteurizing. And (4) carrying out aseptic filling after pasteurization at 75 ℃ for 25s to obtain the high-vitamin B mixed fermented milk.
The MRS culture medium comprises the following components in percentage by weight: 10g of peptone, 3g of sodium acetate trihydrate, 8g of beef extract, 2g of triammonium citrate, 4g of yeast extract, 0.2g of magnesium sulfate heptahydrate, 10g of glucose, 0.04g of manganese sulfate monohydrate, 801 mL of tween-801, 2g of dipotassium hydrogen phosphate, 2g of sodium thioglycolate and 1000mL of purified water.
Example 2
The embodiment provides high-vitamin B mixed fermented milk and a preparation method thereof, and the preparation method specifically comprises the following steps:
cleaning soybeans, soaking the soybeans in purified water overnight, adding purified water according to the mass ratio of 1:6, grinding for 3min, sieving with a 150-mesh sieve to obtain soybean milk, and adding reconstituted milk and rapeseed oil, wherein the reconstituted milk is prepared by dissolving skim milk powder in hot water at 80 ℃ according to the proportion of 10%, and the reconstituted milk and the soybean milk are mixed according to the proportion of 7: mixing at a ratio of 1, adding 4% (m/m) oleum Rapae into the mixed milk, heating to 65 deg.C, emulsifying by adding 3 ‰ maltitol as emulsifier, shearing for 4min, and homogenizing at 21Mpa to emulsify oil. The sterilization condition is that the lactobacillus plantarum Bama06 bacterial suspension is a lactobacillus plantarum Bama06 culture solution after MRS activation and is centrifuged for 5min at 5000rpm to collect thalli after being sterilized for 30min at 95 ℃, and the preparation process of the lactobacillus plantarum Bama06 culture solution comprises the following steps: activating Lactobacillus plantarum Bama06 with MRS solid culture medium at 37 deg.C, inoculating to MRS liquid culture medium, and culturing at 37 deg.C to OD600And (3) obtaining a lactobacillus plantarum Bama06 culture solution, washing the collected thalli for 3 times by using a saline solution (0.85% m/v NaCl), re-suspending the thalli in the saline solution to obtain the lactobacillus plantarum Bama06 culture solution, and inoculating 3% (v/v) lactobacillus plantarum Bama06 bacterial suspension into the mixed milk to ferment for 14 hours at 37 ℃. And (6) carrying out pasteurization. And (4) carrying out aseptic filling after pasteurization at 75 ℃ for 25s to obtain the high-vitamin B mixed fermented milk.
The MRS culture medium comprises the following components in percentage by weight: 10g of peptone, 3g of sodium acetate trihydrate, 8g of beef extract, 2g of triammonium citrate, 4g of yeast extract, 0.2g of magnesium sulfate heptahydrate, 10g of glucose, 0.04g of manganese sulfate monohydrate, 801 mL of tween-801, 2g of dipotassium hydrogen phosphate, 2g of sodium thioglycolate and 1000mL of purified water.
Example 3
The embodiment provides high-vitamin B mixed fermented milk and a preparation method thereof, and the preparation method specifically comprises the following steps:
cleaning semen glycines, soaking in purified water overnight to obtain soybean milkAdding purified water according to the weight ratio of 1:8, grinding for 3min, sieving with a 180-mesh sieve to obtain soybean milk, adding reconstituted milk and rapeseed oil, wherein the reconstituted milk is prepared by dissolving skim milk powder in hot water at 80 ℃ according to the proportion of 14%, and the reconstituted milk and the soybean milk are mixed according to the proportion of 10: mixing at a ratio of 1, adding 4% (m/m) oleum Rapae into the mixed milk, heating to 65 deg.C, emulsifying by adding 1 ‰ maltitol as emulsifier, shearing for 3min, and homogenizing at 21Mpa to emulsify oil. The sterilization condition is that the lactobacillus plantarum Bama06 bacterial suspension is a lactobacillus plantarum Bama06 culture solution after MRS activation and is centrifuged for 5min at 5000rpm to collect thalli after being sterilized for 30min at 95 ℃, and the preparation process of the lactobacillus plantarum Bama06 culture solution comprises the following steps: activating Lactobacillus plantarum Bama06 with MRS solid culture medium at 37 deg.C, inoculating to MRS liquid culture medium, and culturing at 37 deg.C to OD600And (3) obtaining a lactobacillus plantarum Bama06 culture solution, washing the collected thalli for 3 times by using a saline solution (0.85% m/v NaCl), re-suspending the thalli in the saline solution to obtain the lactobacillus plantarum Bama06 culture solution, inoculating 4% (v/v) lactobacillus plantarum Bama06 bacterial suspension into the mixed milk, fermenting at 37 ℃ for 18h, pasteurizing under the conditions of 75 ℃ and 25s, and performing aseptic filling to obtain the high-vitamin B mixed fermented milk.
The MRS culture medium comprises the following components in percentage by weight: 10g of peptone, 3g of sodium acetate trihydrate, 8g of beef extract, 2g of triammonium citrate, 4g of yeast extract, 0.2g of magnesium sulfate heptahydrate, 10g of glucose, 0.04g of manganese sulfate monohydrate, 801 mL of tween-801, 2g of dipotassium hydrogen phosphate, 2g of sodium thioglycolate and 1000mL of purified water.
Sensory evaluation descriptions are carried out on the color, whey separation, viscosity, smoothness, granular feeling, flavor, aroma and acidity of the mixed fermented milk obtained in examples 1-3, 30 volunteers are selected for evaluation and scoring, the average score is the final score of the sample, and a sensory identification evaluation test is carried out according to a sensory evaluation principle, wherein the sensory evaluation principle is shown in table 1, the sensory evaluation result is recorded in table 2, and the sensory evaluation summary table is recorded in table 3.
TABLE 1 organoleptic evaluation criteria for mixed fermented milks
TABLE 2 sensory evaluation report of mixed fermented milks
TABLE 3 sensory evaluation summary of the Mixed fermented milks prepared according to the invention
The results in table 3 show that the example 1 has the highest sensory score, uniform and consistent color, is creamy yellow, has pure milk flavor, natural fermentation flavor and fermented milk smell, slightly contains the characteristic flavor of soybeans, has moderate sour-sweet ratio, fine and uniform tissue, good viscosity, smoothness, no powdery astringency, strong creaminess, no bubbles and no whey precipitation.
TABLE 4 vitamin B content (mg/L) during fermentation of different plant substrates
Note: different letters in the same row indicate differences (P < 0.05).
In the invention, different fermentation substrates (milk, brown rice, corn, soybean, barley and sweet potato pulp) are fermented by using lactobacillus plantarum Bama06, so that the fermentation substrates with high vitamin B yield and various types are selected, and as can be seen from table 4, the fermented milk with the soybean as the substrate contains more vitamin B types and higher content.
TABLE 5 vitamin B content (mg/L) in the fermented milk
Note: different letters indicate differences (P <0.05) compared to the same row.
As can be seen from Table 5, in the 4 vegetable oils, rapeseed oil had a significant effect of increasing the vitamin B content in the fermentation mix base, wherein B was observed3The yield is improved most obviously and is 278 percent of that of a control group, and the comprehensive analysis selects the highest content of the vitamin B in the rapeseed oil.
Comparison of acidity of fermentation solutions of different mixed substrates
And measuring the acidity of the fermentation mixed substrate by using the method of GB 5009.239-2016 at 0h, 4h, 8h, 12h, 16h and 24h of fermentation.
As can be seen from fig. 1, when the rapeseed oil is fermented for 24 hours, the acidity of the mixed base is higher than that of other vegetable oils, which indicates that the acid production rate of rapeseed oil fermentation is faster.
And the viable count of the lactobacillus plantarum Bama06 in the fermentation mixed substrate is measured by using the method of GB 4789.2-2016 at 0h, 4h, 8h, 12h, 16h and 24h of fermentation.
As can be seen from fig. 2, when the rapeseed oil is fermented for 24 hours, the viable count of the lactic acid bacteria in the mixed substrate is higher than that of other vegetable oils, which indicates that the rapeseed oil is helpful for the growth of lactobacillus plantarum Bama 06.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (10)
1. The preparation method of the high-vitamin B mixed fermented milk is characterized by comprising the following steps:
s1, preparing soybean milk: cleaning semen glycines, soaking, grinding, and sieving to obtain soybean milk;
s2, mixing preparation: adding reconstituted milk into soybean milk, mixing, and then adding rapeseed oil to obtain mixed milk;
the mixing mass ratio of the reconstituted milk to the soybean milk is 7-10: 1, the addition amount of the rapeseed oil is 3-5g/100 g;
s3, heating: heating the mixed milk to 60-70 ℃;
s4, emulsification: adding emulsifier into the mixed milk treated by S3, shearing for 2-8min, and homogenizing at 21 Mpa;
s5, sterilizing;
s6, inoculating and fermenting: inoculating the suspension of the Lactobacillus plantarum Bama06 bacteria to the sterilized mixed milk, and fermenting at 37 ℃ for 14-18 h;
the preparation process of the lactobacillus plantarum Bama06 bacterial suspension comprises the following steps: centrifuging the lactobacillus plantarum Bama06 culture solution to collect thalli, washing the thalli for 2 to 4 times by using a saline solution, and then suspending the thalli in the saline solution to obtain the lactobacillus plantarum Bama06 recombinant lactobacillus plantarum;
s7, pasteurization;
and S8, carrying out aseptic filling to obtain the mixed fermented milk.
2. The method for preparing high vitamin B mixed fermented milk according to claim 1, wherein in S1, the soybean milk is prepared by the following specific steps: cleaning soybeans, soaking the soybeans in purified water overnight, mixing the soybeans with purified water according to the mass ratio of 1:6-10, and grinding the mixture for 2-4min, wherein the soybean can pass through a 200-mesh sieve with 150 meshes.
3. The method for producing a high-vitamin B mixed fermented milk according to claim 2, wherein the reconstituted milk is obtained by dissolving 10 to 14% by mass of powdered skim milk in hot water at 80 to 85 ℃ in S2.
4. The method for producing a high-vitamin B mixed fermented milk according to claim 3, wherein in S4, the emulsifier is maltitol.
5. The method for producing a high-vitamin B mixed fermented milk according to claim 4, wherein the amount of the emulsifier added is 1 to 3g/1000 g.
6. The method for producing a high-vitamin B mixed fermented milk according to claim 5, wherein the sterilization condition in S5 is 95 ℃ for 30 min.
7. The method for preparing high vitamin B mixed fermented milk according to claim 6, wherein in S6, the Lactobacillus plantarum Bama06 culture solution is prepared by the following steps: activating Lactobacillus plantarum Bama06 with MRS solid culture medium at 37 deg.C, inoculating to MRS liquid culture medium, and culturing at 37 deg.C to OD600At 0.7, a culture of Lactobacillus plantarum Bama06 was obtained.
8. The method for preparing high-vitamin B mixed fermented milk according to claim 7, wherein the MRS liquid medium formula is: 10g of peptone, 3g of sodium acetate trihydrate, 8g of beef extract, 2g of triammonium citrate, 4g of yeast extract, 0.2g of magnesium sulfate heptahydrate, 10g of glucose, 0.04g of manganese sulfate monohydrate, 801 mL of tween-801, 2g of dipotassium hydrogen phosphate, 2g of sodium thioglycolate, 1000mL of purified water and 6.2-6.6 of pH.
9. The method for producing a high vitamin B mixed fermented milk according to claim 8, wherein the pasteurization conditions in S7 are 75 ℃ and 25 seconds for pasteurization.
10. A mixed fermented milk produced by the method for producing a high vitamin B mixed fermented milk according to any one of claims 1 to 9.
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