CN115474630A - Auxiliary leavening agent and application thereof - Google Patents

Auxiliary leavening agent and application thereof Download PDF

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CN115474630A
CN115474630A CN202111219526.5A CN202111219526A CN115474630A CN 115474630 A CN115474630 A CN 115474630A CN 202111219526 A CN202111219526 A CN 202111219526A CN 115474630 A CN115474630 A CN 115474630A
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streptococcus thermophilus
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starter
fermentation
jmcc0031
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CN115474630B (en
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冯丽莉
刘凤昝
康志远
袁庆彬
魏立华
王世杰
张栋
薛玉玲
荀一萍
封肖颖
杨婉秋
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Junlebao Dairy Group Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract

The invention discloses an auxiliary leaven and application thereof, wherein the auxiliary leaven comprises streptococcus thermophilus JMCC0031 and streptococcus thermophilus JMCC0032 with the viable count proportion of 1.5-2, and is used for preparing yoghourt by fermenting milk or reconstituted milk as a leaven after being compounded with a conventional yoghourt leaven, the fragrance and the texture of the prepared yoghourt are obviously improved, and the auxiliary leaven does not influence the efficacy of the conventional yoghourt leaven compounded with the auxiliary leaven.

Description

Auxiliary fermentation agent and application thereof
Technical Field
The invention belongs to the technical field of dairy products, and relates to an auxiliary leavening agent, in particular to an auxiliary leavening agent and application thereof.
Background
With the development of economy and improvement of living standard of people in China, the demand of consumers on lactic acid bacteria is gradually enlarged, and particularly the demand on fermented milk is increased year by year. The selection of the leavening agent is very important in the process of preparing the fermented milk, and the development of the leavening agent with independent intellectual property rights is beneficial to improving the core competitiveness of fermented milk product manufacturers in China.
In the process of producing the yoghourt, the yoghourt quality is unstable due to the change of the fermentation substrate, such as the change of various nutritional indexes of the cow milk along with the seasonal change, and the like, and the conditions such as poor texture, insufficient aroma and the like are mostly expressed. When the yogurt texture is not good, the yogurt is characterized by rough mouthfeel, strong powdery texture, bleeding of a set product or over-dilution of a stirred product, so that an auxiliary leavening agent capable of improving the fermented aroma and texture of the yogurt is needed to be developed to improve the mouthfeel and aroma of the fermented milk.
The Chinese patent application with the application number of 201910644913.X discloses a preparation method of a weak post-acid yoghourt compound starter, application of the weak post-acid yoghourt compound starter and corresponding yoghourt, wherein the yoghourt compound starter JLB-1510 disclosed by the invention is prepared by mixing four bacterial powders of streptococcus thermophilus JMCC16, streptococcus thermophilus JMCC0019, streptococcus thermophilus JMCC0022 and Lactobacillus delbrueckii subsp.bulgaricus JMCC0018 according to the bacterial count of 1000: (1 to 10000): (1-1000): (1-100), the weak post-acidification effect of the starter is obvious, but the prepared yoghourt still has a space for improving the texture.
Disclosure of Invention
The invention aims to provide an auxiliary leavening agent and application thereof.
In order to realize the purpose, the invention adopts the technical scheme that:
an auxiliary leavening agent, which comprises streptococcus thermophilus JMCC0031 and streptococcus thermophilus JMCC0032 with the ratio of viable count of 1.
By way of limitation, it includes streptococcus thermophilus JMCC0031 and streptococcus thermophilus JMCC0032 with a viable count ratio of 1.
The invention also provides an application of the auxiliary starter, which is used for preparing yoghourt by fermenting milk or reconstituted milk after being compounded with a conventional yoghourt starter.
As a limitation, the compounding is that the auxiliary leavening agent and the conventional yoghurt leavening agent are combined according to the mass ratio of 1.
As another limitation, the conventional yoghurt starter culture is a yoghurt composite starter culture JLB-1510.
The yogurt composite starter JLB-1510 is prepared from four bacterial powders of streptococcus thermophilus JMCC16, streptococcus thermophilus JMCC0019, streptococcus thermophilus JMCC0022 and lactobacillus delbrueckii subsp bulgaricus JMCC0018, wherein the bacterial count is 1000: (1 to 10000): (1-1000): (1-100) mixing.
In the invention:
streptococcus thermophilus JMCC0031 is separated from Xinjiang traditional fermented milk, and the strain is preserved in China general microbiological culture Collection center (CGMCC) at 2021, 5 and 18, wherein the preservation address is Beijing, china, and the preservation number is CGMCC NO.22558, and the Latin name is Streptococcus thermophilus; the 16SrRNA gene sequence is as follows:
ACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGT ATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCGACTTCATGTAGGCGAGTTGCAGCCTAC AATCCGAACTGAGATTGGCTTTAAGAGATTAGCTCGCCGTCACCGACTCGCAACTCGTTGTACCAACC ATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCG GTTTATTACCGGCAGTCTCGCTAGAGTGCCCAACTGAATGATGGCAACTAACAATAGGGGTTGCGCTC GTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACCGATG TACCGAAGTAACTTTCTATCTCTAGAAATAGCATCGGGATGTCAAGACCTGGTAAGGTTCTTCGCGTT GCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTT GCGGTCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTTCGGCACTGAATCCCGGAAAGGATCCAA CACCTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTCGCTCCCCACGCTTTC GAGCCTCAGCGTCAGTTACAGACCAGAGAGCCGCTTTCGCCACCGGTGTTCCTCCATATATCTACGCA TTTCACCGCTACACATGGAATTCCACTCTCCCCTTCTGCACTCAAGTTTGACAGTTTCCAAAGCGAAC TATGGTTGAGCCACAGCCTTTAACTTCAGACTTATCAAACCGCCTGCGCTCGCTTTACGCCCAATAAA TCCGGACAACGCTCGGGACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTCCCTTTCTGGT AAGCTACCGTCACAGTGGTGAACTTTCCACTCTCACACCCGTTCTTGACTTACAACAGAGCTTTACGA TCCGAAAACCTTCTTCACTCACGCGGCGTTGCTCGGTCAGGGTTGCCCCCATTGCCGAAGATTCCCTA CTGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCTCAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGG CTATGTATCGTCGCCTAGGTGAGCCATTACCTCACCTACTAGCTAATACAACGCAGGTCCATCTTGTA GTGGAGCAATTGCCCCTTTCAAATAAATGACATGTGTCATCCATTGTTATGCGGTATTAGCTATCGTT TCCAATAGTTATCCCCCGCTACAAGGCAGGTTACCTACGCGTTACTCACCCGTTCGCAACTCATCCAA GAAGAGCAAGCTCCT。
the Streptococcus thermophilus JMCC0032 is screened from Xinjiang fermented dairy products, and is preserved in China general microbiological culture Collection center at 18.5.2021, wherein the preservation address is Beijing, china, and the preservation number is CGMCC NO.22559, and the Latin article name is Streptococcus thermophilus. The 16SrRNA gene sequence is as follows:
ACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGT ATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCGACTTCATGTAGGCGAGTTGCAGCCTAC AATCCGAACTGAGATTGGCTTTAAGAGATTAGCTCGCCGTCACCGACTCGCAACTCGTTGTACCAACC ATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCG GTTTATTACCGGCAGTCTCGCTAGAGTGCCCAACTGAATGATGGCAACTAACAATAGGGGTTGCGCTC GTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACCGATG TACCGAAGTAACTTTCTATCTCTAGAAATAGCATCGGGATGTCAAGACCTGGTAAGGTTCTTCGCGTT GCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTT GCGGTCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTTCGGCACTGAATCCCGGAAAGGATCCAA CACCTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTCGCTCCCCACGCTTTC GAGCCTCAGCGTCAGTTACAGACCAGAGAGCCGCTTTCGCCACCGGTGTTCCTCCATATATCTACGCA TTTCACCGCTACACATGGAATTCCACTCTCCCCTTCTGCACTCAAGTTTGACAGTTTCCAAAGCGAAC TATGGTTGAGCCACAGCCTTTAACTTCAGACTTATCAAACCGCCTGCGCTCGCTTTACGCCCAATAAA TCCGGACAACGCTCGGGACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTCCCTTTCTGGT AAGCTACCGTCACAGTGTGAACTTTCCACTCTCACACCCGTTCTTGACTTACAACAGAGCTTTACGAT CCGAAAACCTTCTTCACTCACGCGGCGTTGCTCGGTCAGGGTTGCCCCCATTGCCGAAGATTCCCTAC TGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCTCAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGGC TATGTATCGTCGCCTAGGTGAGCCATTACCTCACCTACTAGCTAATACAACGCAGGTCCATCTTGTAG TGGAGCAATTGCCCCTTTCAAATAAATGACATGTGTCATCCATTGTTATGCGGTATTAGCTATCGTTT CCAATAGTTATCCCCCGCTACAAGGCAGGTTACCTACGCGTTACTCACCCGTTCGCAACTCATCCAAG AAGAGCAAGCTCCTCTCTT。
due to the adoption of the technical scheme, compared with the prior art, the invention has the technical progress that:
the auxiliary leavening agent is prepared from streptococcus thermophilus JMCC0031 and streptococcus thermophilus JMCC0032 according to a specific proportion, wherein the streptococcus thermophilus JMCC0031 has the characteristic of improving the viscosity of fermented milk, and the streptococcus thermophilus JMCC0032 has good capability of generating substances with fragrance. The auxiliary starter is compounded with the conventional yoghourt starter in proportion for yoghourt fermentation, the yoghourt texture and fragrance can be improved with a small addition amount, and the fermentation characteristic of the conventional yoghourt starter is not influenced; the auxiliary leavening agent and the conventional yoghourt leavening agent act together, so that the problems of poor quality and structure, insufficient fragrance and the like of the yoghourt are solved, the mouthfeel is obviously improved, and the bleeding of a set product and the over-dilution of a stirred product are avoided;
the application method of the auxiliary leaven has high operability and is suitable for industrial production.
The present invention will be described in further detail with reference to specific examples.
Drawings
FIG. 1 is a graph showing the results of experiments in example 1 in which Streptococcus thermophilus JMCC0031 did not affect fermentation of other strains;
FIG. 2 is a graph showing the results of experiments in example 1 in which Streptococcus thermophilus JMCC0032 did not affect fermentation of other strains.
Detailed Description
The present invention will be described in further detail with reference to the following examples. It should be understood that the described embodiments are only for illustrating the present invention and do not limit the present invention.
The experimental conditions in the following examples, if not indicated, are generally according to conventional conditions or according to the conditions recommended by the reagents company; reagents, consumables and the like used in the following examples can be obtained commercially without special instructions, analytically pure reagents meeting national standards are used during analysis, experimental water is pure water, and the used methods are conventional process methods in the field without special instructions.
Example 1 an auxiliary fermentation agent and its use
This embodiment is an auxiliary fermentation agent and its application, the auxiliary fermentation agent is 1 × 10 viable count 10 The auxiliary fermentation agent is prepared by uniformly mixing CFU/g 100g of streptococcus thermophilus JMCC0031 freeze-dried powder and 100g of streptococcus thermophilus JMCC0032 freeze-dried powder, and the mark code of the auxiliary fermentation agent is F1. After 200g of auxiliary starter F1 and 600g of yogurt composite starter JLB-1510 are compounded to obtain a compound starter, yogurt is prepared by fermenting milk, and the difference of the yogurt preparation method is only that the yogurt composite starter JLB-1510 is replaced by the compound starter according to the using method of the yogurt composite starter JLB-1510 provided by Hebei Yiran Biotechnology Co., ltd.
The streptococcus thermophilus JMCC0031 has no influence on the fermentation of other strains and can obviously improve the viscosity, texture and mouthfeel of the fermented milk, and the experiment proves that the streptococcus thermophilus JMCC0031 has the following advantages:
(I1) Streptococcus thermophilus JMCC0031 has no influence on fermentation of other strains
Activated streptococcus thermophilus JMCC0031 strain is added according to the proportion of 1 × 10 6 Inoculating the CFU/mL inoculation amount to sterilized raw milk, monitoring and recording the change of the pH value of the streptococcus thermophilus JMCC0031 in the sterilized milk on line by adopting the pH value, and observing the influence of the streptococcus thermophilus JMCC0031 on the fermentation speed characteristics of other fermentation strains and other strains in equal combination by adopting another strain of streptococcus thermophilus JMCC0033 as a reference.
Wherein, the streptococcus thermophilus JMCC0033 is preserved in the strain preservation center of the institute of microbiology of China academy of sciences, the preservation address is No. 3 of Xilu No. 1 of Beijing Korean district, the preservation date is 2021 year, 5 months and 18 days, and the preservation number is CGMCC NO.22560. Latin is named as Streptococcus thermophilus, and the 16SrRNA gene sequence of the Latin is as follows:
ACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGT ACAAGGCCCGGGAACGTATTCACCGCGGCGTGCTGATCCGCGATTACTAGC GATTCCGACTTCATGTAGGCGAGTTGCAGCCTACAATCCGAACTGAGATTG GCTTTAAGAGATTAGCTCGCCGTCACCGACTCGCAACTCGTTGTACCAACC ATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTC ATCCCCACCTTCCTCCGGTTTATTACCGGCAGTCTCGCTAGAGTGCCCAAC TGAATGATGGCAACTAACAATAGGGGTTGCGCTCGTTGCGGGACTTAACCC AACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACCGAT GTACCGAAGTAACTTTCTATCTCTAGAAATAGCATCGGGATGTCAAGACCT GGTAAGGTTCTTCGCGTTGCTTCGAATTAAACCACATGCTCCACCGCTTGT GCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTTGCGGTCGTACTCCCCA GGCGGAGTGCTTAATGCGTTAGCTGCGGCACTGAATCCCGGAAAGGATCC AACACCTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCT GTTCGCTCCCCACGCTTTCGAGCCTCAGCGTCAGTTACAGACCAGAGAGC CGCTTTCGCCACCGGTGTTCCTCCATATATCTACGCATTTCACCGCTACACA TGGAATTCCACTCTCCCCTTCTGCACTCAAGTTTGACAGTTTCCAAAGCGA ACTATGGTTGAGCCACAGCCTTTAACTTCAGACTTATCAAACCGCCTGCGC TCGCTTTACGCCCAATAAATCCGGACAACGCTCGGGACCTACGTATTACCG CGGCTGCTGGCACGTAGTTAGCCGTCCCTTTCTGGTAAGCTACCGTCACAG TGTGAACTTTCCACTCTCACACCCGTTCTTGACTTACAACAGAGCTTTACG ATCCGAAAACCTTCTTCACTCACGCGGCGTTGCTCGGTCAGGGTTGCCCCC ATTGCCGAAGATTCCCTACTGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCT CAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGGCTATGTATCGTCGCCT AGGTGAGCCATTACCTCACCTACTAGCTAATACAACGCAGGTCCATCTTGT AGTGGAACAATTGCCCCTTTCAAATAAATGACATGTGTCATCCATTGTTATG CGGTATTAGCTATCGTTTCCAATAGTTATCCCCCGCTACAAGGCAGGTTACC TACGCGTTACTCACCCGTTCGCAACTCATCCAAGAAGAGCAAGCTCCTCTC TTCAGC。
as shown in FIG. 1, the fermentation speed of Streptococcus thermophilus JMCC0031 is relatively slow, the pH reaches 4.5 after 20 hours and tends to be stable, and meanwhile, the fermentation speed of the Streptococcus thermophilus JMCC0031 on the Streptococcus thermophilus JMCC0033 is not obviously influenced by the Streptococcus thermophilus JMCC0033 and the combined fermentation curve of the two bacteria, and the final pH is not obviously influenced. Therefore, the streptococcus thermophilus JMCC0031 adopted by the invention has the characteristics of slow fermentation speed and no influence on the fermentation of other strains due to weak post-acidification.
According to the method, the streptococcus thermophilus JMCC0031 is detected to have no influence on the fermentation of the strains in the streptococcus thermophilus JMCC0032 and the yogurt composite starter JLB-1510.
(I2) Streptococcus thermophilus JMCC0031 for improving viscosity of fermented milk
The following 7 strains or combinations were activated: activating streptococcus thermophilus JMCC0031, streptococcus thermophilus JMCC0032, streptococcus thermophilus JMCC0033, a yoghurt composite starter JLB-1510, a combined agent compounded by the yoghurt composite starter JLB-1510 and the streptococcus thermophilus JMCC0031 according to a mass ratio of 1.
Inoculating the activated strain or the activated composition agent into 1kg of raw milk and 70g of white granulated sugar according to the inoculation amount of 30g, fermenting at 42 ℃ until the pH is 4.5, demulsifying by a stirrer, standing at 4 ℃ for 24h to respectively prepare fermented milk, measuring the viscosity of the fermented milk by using a viscometer after the fermented milk is placed at room temperature for 4h, and repeating the three times to obtain an average value, wherein the result is shown in table 1.
TABLE 1 post fermentation viscometric test results
Figure BDA0003312045810000071
Figure BDA0003312045810000081
The experimental results show that streptococcus thermophilus JMCC0031 improves the viscosity of the fermented milk compared with other strains, and meanwhile, when the streptococcus thermophilus JMCC-0031 is subjected to auxiliary fermentation with a yogurt composite starter JLB-1510, the viscosity of the fermented milk prepared by the yogurt composite starter JLB-1510 is obviously improved, and the addition amount of the streptococcus thermophilus JMCC-0031 is 1:3 to 1:1, has no obvious influence on the increase of the viscosity.
(I3) Streptococcus thermophilus JMCC0031 improves the texture and taste of fermented milk
10 persons were recruited to perform comprehensive evaluation of fermented milk prepared from the 7 strains or the combination agent. The sensory evaluation method was a 10-point intensity scale method (10 to 0 means extremely strong to no detection) for sensory characteristics, and the fermented milk samples were evaluated for viscosity, powdery texture, smoothness, and cohesiveness in the mouth, and the sensory test results are shown in table 2:
TABLE 2 sensory test results
Figure BDA0003312045810000082
Figure BDA0003312045810000091
The experimental results show that the streptococcus thermophilus JMCC0031 not only shows good fermented yogurt texture characteristics, but also is used as an auxiliary strain of a leavening agent to improve the yogurt texture and mouthfeel.
In conclusion, the fermented milk using streptococcus thermophilus JMCC0031 as a starter strain has good texture, and meanwhile, when the streptococcus thermophilus JMCC0031 is used as a starter auxiliary strain for fermentation, the original starter fermentation curve and the post-acidification are not changed, and meanwhile, an obvious texture improvement effect is generated on the texture of the fermented milk.
In addition, streptococcus thermophilus JMCC0032 has no influence on the fermentation of other strains and can obviously improve the aroma of fermented milk, and the experiments prove that:
(II 1) Streptococcus thermophilus JMCC0032 has no influence on the fermentation of other strains
Activated streptococcus thermophilus JMCC0032 strain is added according to the proportion of 1 × 10 6 Inoculating the CFU/mL inoculation amount to sterilized raw milk, monitoring and recording the change of the pH value of the streptococcus thermophilus JMCC0031 in the sterilized milk on line by adopting the pH value, and observing the influence of the streptococcus thermophilus JMCC0032 on the fermentation speed characteristics of other fermentation strains and other strains in equal combination by adopting another strain of streptococcus thermophilus JMCC0033 as a reference.
The result is shown in figure 2, the pH value of the streptococcus thermophilus JMCC0032 reaches 4.5 after being fermented for 9 hours alone, the final pH value reaches about 4.2 at the end of the fermentation and tends to be stable, and meanwhile, the curve of the combined fermentation of the streptococcus thermophilus JMCC0033 and the streptococcus thermophilus JMCC0032 can be observed to have no obvious influence on the fermentation speed of the streptococcus thermophilus JMCC0033, and have no obvious influence on the final pH value and no influence on the post-acidification.
(II 2) Streptococcus thermophilus JMCC0032 improves aroma of fermented milk
The following 7 strains or combinations were activated: the method comprises the following steps of sequentially activating streptococcus thermophilus JMCC0031, streptococcus thermophilus JMCC0032, streptococcus thermophilus JMCC0033, a yoghourt compound fermentation agent JLB-1510, a combined agent compounded by the streptococcus thermophilus JMCC0031 and the streptococcus thermophilus JMCC0032 according to the mass ratio of 3, a combined agent compounded by the streptococcus thermophilus JMCC0033 and the streptococcus thermophilus JMCC0032 according to the mass ratio of 3.
Inoculating the activated strain or the composition agent into 1kg of raw milk and 70g of white granulated sugar according to the inoculation amount of 30g, fermenting for 5.5h at 42 ℃, demulsifying by a stirrer, standing for 24h at 4 ℃ to respectively prepare fermented milk, measuring aroma substances acetaldehyde and diacetyl (namely 2, 3-butanedione) by adopting a gas chromatography, wherein the mass concentrations of the acetaldehyde and the diacetyl are both 25mg/L, and calculating the mass concentration of the aroma components of the fermented milk according to the formula Ci = (Ai ÷ A0) xC 0, wherein the results are shown in a table 3.
In the formula:
ci is the mass concentration of the aroma components in the sample;
ai is the chromatographic peak area of the sample;
a0 represents the chromatographic peak area of the standard sample;
c0 represents the external standard concentration of the standard sample.
10 expert sensory evaluators were called to perform comprehensive evaluation of fermented milks prepared from the 7 strains or the combination agents, by using a 10-point intensity scale method (10 to 0 means extremely strong to imperceptible) for sensory characteristics, and the fermented milk samples were subjected to sensory measurement of aroma, and the results are shown in table 3:
TABLE 3 aroma component mass concentration and aroma sensory test results
Figure BDA0003312045810000101
Figure BDA0003312045810000111
The results in Table 3 show that after the fermented milk is compounded with streptococcus thermophilus JMCC0032, the acetaldehyde-diacetyl ratio of streptococcus thermophilus JMCC0031, streptococcus thermophilus JMCC0032 and the yogurt composite starter JLB-1510 is closer to 0.3-0.4 than that of the fermented milk when the fermented milk is fermented alone, and the fermented milk has better flavor; meanwhile, the score also rises in the aroma sensory test.
In conclusion, the streptococcus thermophilus JMCC0032 can improve the aroma index of the fermented milk under the condition of not influencing post-fermented milk acidification.
Examples 2-6 auxiliary fermentation Agents and uses thereof
Examples 2 to 6 are respectively an auxiliary fermentation agent and its use, wherein the number of viable bacteria of the auxiliary fermentation agent is 1X 10 10 CFU/g, and freeze-dried powder of streptococcus thermophilus JMCC0031 and streptococcus thermophilus JMCC0032 in the mass ratio of 1.5-2 are mixed uniformly, and the mark codes of the auxiliary fermenting agents are F2-6. Respectively compounding auxiliary leaven F2-F6 with 1-3 times of yoghurt composite leaven JLB-1510 to obtain compound leaven, and fermenting the compound leaven to obtain yoghurtThe yogurt preparation method refers to a using method of the yogurt compound starter JLB-1510 provided by Hebei Yiran Biotechnology limited, and the difference is only that the yogurt compound starter JLB-1510 is replaced by a compound starter, and specific proportioning data are shown in Table 4.
Control group: yoghourt fermented only by the yoghourt compound starter JLB-1510 is taken as a control group.
The results of the tests on the fermentation time, aroma sensory test, powdery texture and smoothness of the yoghurts prepared in examples 2 to 6 and the control group yoghurts were shown in Table 4.
Table 4 compounding ratio of leaven and test results
Figure BDA0003312045810000121
As can be seen from Table 4, in comparative examples 2 to 4, the improvement effect of the streptococcus thermophilus JMCC0031 on the texture characteristics such as powdery texture and smoothness is more obvious when the addition amount is increased from 5g to 7.5g, and the improvement effect is not obvious when the addition amount is increased to 10 g; when the addition amount of the streptococcus thermophilus JMCC0032 reaches 7.5g, the fragrance improvement effect is better, and the fermentation time is not greatly influenced. The preparation method is characterized in that after streptococcus thermophilus JMCC0031 and streptococcus thermophilus JMCC0032 are compounded according to the mass ratio of 1 to 1, the compound fermentation agent JLB-1510 is added into the fermented milk according to the mass ratio of 1 to 3, and the comprehensive improvement effect on aroma, powdery feeling and smoothness is better.
It should be noted that the above-mentioned embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in other forms, and those skilled in the art may make modifications or changes to the equivalent embodiments by using the above-mentioned technical content as a teaching, but all simple modifications, equivalent changes and modifications of the above-mentioned embodiments can be made without departing from the technical spirit of the present invention, and still fall within the scope of the present invention as claimed.
SEQUENCE LISTING
<110> Shijiazhuang Junle Baoru Co Ltd
<120> auxiliary leavening agent and application thereof
<130> 3
<160> 3
<170> PatentIn version 3.3
<210> 1
<211> 1371
<212> DNA
<213> Streptococcus thermophilus JMCC0031 (Streptococcus thermophiles)
<400> 1
accgacttcg ggtgttacaa actctcgtgg tgtgacgggc ggtgtgtaca aggcccggga 60
acgtattcac cgcggcgtgc tgatccgcga ttactagcga ttccgacttc atgtaggcga 120
gttgcagcct acaatccgaa ctgagattgg ctttaagaga ttagctcgcc gtcaccgact 180
cgcaactcgt tgtaccaacc attgtagcac gtgtgtagcc caggtcataa ggggcatgat 240
gatttgacgt catccccacc ttcctccggt ttattaccgg cagtctcgct agagtgccca 300
actgaatgat ggcaactaac aataggggtt gcgctcgttg cgggacttaa cccaacatct 360
cacgacacga gctgacgaca accatgcacc acctgtcacc gatgtaccga agtaactttc 420
tatctctaga aatagcatcg ggatgtcaag acctggtaag gttcttcgcg ttgcttcgaa 480
ttaaaccaca tgctccaccg cttgtgcggg cccccgtcaa ttcctttgag tttcaacctt 540
gcggtcgtac tccccaggcg gagtgcttaa tgcgttagct tcggcactga atcccggaaa 600
ggatccaaca cctagcactc atcgtttacg gcgtggacta ccagggtatc taatcctgtt 660
cgctccccac gctttcgagc ctcagcgtca gttacagacc agagagccgc tttcgccacc 720
ggtgttcctc catatatcta cgcatttcac cgctacacat ggaattccac tctccccttc 780
tgcactcaag tttgacagtt tccaaagcga actatggttg agccacagcc tttaacttca 840
gacttatcaa accgcctgcg ctcgctttac gcccaataaa tccggacaac gctcgggacc 900
tacgtattac cgcggctgct ggcacgtagt tagccgtccc tttctggtaa gctaccgtca 960
cagtggtgaa ctttccactc tcacacccgt tcttgactta caacagagct ttacgatccg 1020
aaaaccttct tcactcacgc ggcgttgctc ggtcagggtt gcccccattg ccgaagattc 1080
cctactgctg cctcccgtag gagtctgggc cgtgtctcag tcccagtgtg gccgatcacc 1140
ctctcaggtc ggctatgtat cgtcgcctag gtgagccatt acctcaccta ctagctaata 1200
caacgcaggt ccatcttgta gtggagcaat tgcccctttc aaataaatga catgtgtcat 1260
ccattgttat gcggtattag ctatcgtttc caatagttat cccccgctac aaggcaggtt 1320
acctacgcgt tactcacccg ttcgcaactc atccaagaag agcaagctcc t 1371
<210> 2
<211> 1375
<212> DNA
<213> Streptococcus thermophilus JMCC0032 (Streptococcus thermophiles)
<400> 2
accgacttcg ggtgttacaa actctcgtgg tgtgacgggc ggtgtgtaca aggcccggga 60
acgtattcac cgcggcgtgc tgatccgcga ttactagcga ttccgacttc atgtaggcga 120
gttgcagcct acaatccgaa ctgagattgg ctttaagaga ttagctcgcc gtcaccgact 180
cgcaactcgt tgtaccaacc attgtagcac gtgtgtagcc caggtcataa ggggcatgat 240
gatttgacgt catccccacc ttcctccggt ttattaccgg cagtctcgct agagtgccca 300
actgaatgat ggcaactaac aataggggtt gcgctcgttg cgggacttaa cccaacatct 360
cacgacacga gctgacgaca accatgcacc acctgtcacc gatgtaccga agtaactttc 420
tatctctaga aatagcatcg ggatgtcaag acctggtaag gttcttcgcg ttgcttcgaa 480
ttaaaccaca tgctccaccg cttgtgcggg cccccgtcaa ttcctttgag tttcaacctt 540
gcggtcgtac tccccaggcg gagtgcttaa tgcgttagct tcggcactga atcccggaaa 600
ggatccaaca cctagcactc atcgtttacg gcgtggacta ccagggtatc taatcctgtt 660
cgctccccac gctttcgagc ctcagcgtca gttacagacc agagagccgc tttcgccacc 720
ggtgttcctc catatatcta cgcatttcac cgctacacat ggaattccac tctccccttc 780
tgcactcaag tttgacagtt tccaaagcga actatggttg agccacagcc tttaacttca 840
gacttatcaa accgcctgcg ctcgctttac gcccaataaa tccggacaac gctcgggacc 900
tacgtattac cgcggctgct ggcacgtagt tagccgtccc tttctggtaa gctaccgtca 960
cagtgtgaac tttccactct cacacccgtt cttgacttac aacagagctt tacgatccga 1020
aaaccttctt cactcacgcg gcgttgctcg gtcagggttg cccccattgc cgaagattcc 1080
ctactgctgc ctcccgtagg agtctgggcc gtgtctcagt cccagtgtgg ccgatcaccc 1140
tctcaggtcg gctatgtatc gtcgcctagg tgagccatta cctcacctac tagctaatac 1200
aacgcaggtc catcttgtag tggagcaatt gcccctttca aataaatgac atgtgtcatc 1260
cattgttatg cggtattagc tatcgtttcc aatagttatc ccccgctaca aggcaggtta 1320
cctacgcgtt actcacccgt tcgcaactca tccaagaaga gcaagctcct ctctt 1375
<210> 3
<211> 1379
<212> DNA
<213> Streptococcus thermophilus JMCC0033 (Streptococcus thermophiles)
<400> 3
accgacttcg ggtgttacaa actctcgtgg tgtgacgggc ggtgtgtaca aggcccggga 60
acgtattcac cgcggcgtgc tgatccgcga ttactagcga ttccgacttc atgtaggcga 120
gttgcagcct acaatccgaa ctgagattgg ctttaagaga ttagctcgcc gtcaccgact 180
cgcaactcgt tgtaccaacc attgtagcac gtgtgtagcc caggtcataa ggggcatgat 240
gatttgacgt catccccacc ttcctccggt ttattaccgg cagtctcgct agagtgccca 300
actgaatgat ggcaactaac aataggggtt gcgctcgttg cgggacttaa cccaacatct 360
cacgacacga gctgacgaca accatgcacc acctgtcacc gatgtaccga agtaactttc 420
tatctctaga aatagcatcg ggatgtcaag acctggtaag gttcttcgcg ttgcttcgaa 480
ttaaaccaca tgctccaccg cttgtgcggg cccccgtcaa ttcctttgag tttcaacctt 540
gcggtcgtac tccccaggcg gagtgcttaa tgcgttagct gcggcactga atcccggaaa 600
ggatccaaca cctagcactc atcgtttacg gcgtggacta ccagggtatc taatcctgtt 660
cgctccccac gctttcgagc ctcagcgtca gttacagacc agagagccgc tttcgccacc 720
ggtgttcctc catatatcta cgcatttcac cgctacacat ggaattccac tctccccttc 780
tgcactcaag tttgacagtt tccaaagcga actatggttg agccacagcc tttaacttca 840
gacttatcaa accgcctgcg ctcgctttac gcccaataaa tccggacaac gctcgggacc 900
tacgtattac cgcggctgct ggcacgtagt tagccgtccc tttctggtaa gctaccgtca 960
cagtgtgaac tttccactct cacacccgtt cttgacttac aacagagctt tacgatccga 1020
aaaccttctt cactcacgcg gcgttgctcg gtcagggttg cccccattgc cgaagattcc 1080
ctactgctgc ctcccgtagg agtctgggcc gtgtctcagt cccagtgtgg ccgatcaccc 1140
tctcaggtcg gctatgtatc gtcgcctagg tgagccatta cctcacctac tagctaatac 1200
aacgcaggtc catcttgtag tggaacaatt gcccctttca aataaatgac atgtgtcatc 1260
cattgttatg cggtattagc tatcgtttcc aatagttatc ccccgctaca aggcaggtta 1320
cctacgcgtt actcacccgt tcgcaactca tccaagaaga gcaagctcct ctcttcagc 1379

Claims (5)

1. An auxiliary leavening agent is characterized by comprising streptococcus thermophilus JMCC0031 and streptococcus thermophilus JMCC0032 with the ratio of viable count of 1 to 0.5-2.
2. An auxiliary fermentation agent according to claim 1, wherein the ratio of viable count is 1.
3. Use of an auxiliary starter culture according to claim 1 or 2 for the preparation of yoghurt by fermentation of milk or reconstituted milk after reconstitution with a conventional yoghurt starter culture.
4. The application of the auxiliary starter according to claim 3, wherein the compounding is carried out by combining the auxiliary starter with a conventional yogurt starter in a mass ratio of 1.
5. The use of an auxiliary starter according to claim 3 or 4, wherein the conventional yoghurt starter is a yoghurt complex starter JLB-1510.
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