CN1156005A - Method for preparing lactic acid bacteria-fermented beverage - Google Patents
Method for preparing lactic acid bacteria-fermented beverage Download PDFInfo
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Abstract
The invention provides a method for producing a lactic acid bacterium-fermented beverage. A fresh all egg liquid, a fresh yolk liquid or an fresh albumen liquid or all egg powder, yolk powder or albumen powder is homogenized, mixed with glucose, liquid fructose and powdered milk, thermally sterilized, inoculated with a mixed lactic acid bacterium preparation used for producing fermented beverages and containing lactic acid bacteria such as Streptococcus thermopiles, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium, and subsequently fermented.
Description
Put it briefly, the present invention relates to the preparation method of lactacidase fermenting beverage.More particularly, the present invention relates to albumen and the milk powder use in conjunction in the preparation lactacidase fermenting beverage.
Egg is a high-nutrition food, except that containing various useful nutrition, its calorific value low and be easy to digestion.In addition, egg not only is rich in unrighted acid such as oleic acid, and is rich in iron, phosphorus, trace minerals and fat-soluble A, D, E, K and Cobastab.And, utilize the low advantage of price, because powerful (for example bubbling and emulsification), egg is widely used in the food industry.
But, although have such high nutritive value and function, the application of egg is restricted.For example, nearly all food with egg processing all be with liquid form production and also in this class processed food egg mostly as complementary material and need not make main material.
For a large amount of consumption of impelling egg (egg have be of high nutritive value, function is important and price is low advantage), anticipate the prospect of this food with egg processing.For this reason, do a large amount of further investigations, developed various technology.
For example, Shehab pointed out in 1978, can remove the glucose in the deproteinized, and method is streptococcus lactis (Streptococcus lactis) and 0.2% yeast extract to be inserted albumen together and heat insulating culture 9 hours under 30 ℃, pH6.0.Remove the another kind of method of glucose and developed in 1978 by Kobayashi from albumen, this method has been used glucose oxidase and catalase.The major part research of similarly, being developed is in order to improve the antiseptic power of albumin powder.
Carry out some and prepared the research of zymotic fluid with egg.1984, it was 4.5 sour milk products that Lin and Cunningham have developed a kind of pH with albumen.At first, in 30 minutes, albumen is heated until 60 ℃, under this temperature, kept 3 minutes.After this pasteurize, add 2% glucose to albumen, add lactic acid again to regulate pH to 6.8～7.0 of albumen, show the protein of antibacterial activity under this pH, for example lysozyme and conalbumin are inactivated.Then, in gained albumen, insert streptococcus thermophilus (Streptococcus thermophilus) and heat insulating culture 24 hours, preparation sour-milk type product.They also report, add 50% non-milk powder in albumen, and the mixed bacterial strain of access lactobacillus bulgaricus (Lactobacillus bulgaricus) and streptococcus thermophilus and heat insulating culture 20 hours can obtain the sour milk series products.
1984, Cunningham and solveg have developed another kind it is said dulcet lower calorific value sour milk series products.For this reason, they at first 54 ℃ down the protein of twice sterilization mix with low homogenizing milk powder through sterilizing.Then, in mixture, insert the hybrid bacterial strain (this hybrid bacterial strain was cultivated) of lactobacillus bulgaricus and streptococcus thermophilus in non-milk powder, again in 40 ℃ of following heat insulating culture 6 hours.
It is 4.0% fermented product that Japanese patent laid-open No. sho 57-541113 has disclosed a kind of lactic acid content, wherein, aseptic albumen powder of 100g and the 60g glucose that to remove lysozyme (a kind of enzyme that suppresses growth of microorganism) are dissolved in 1 liter of aseptic milk, the hybrid bacterial strain of lactobacillus bulgaricus and streptococcus thermophilus is inserted this solution, fermented 8 hours.
As mentioned above, prior art is only utilized albumen rather than is utilized yolk and albumen ferments together.In addition, the subject matter that is taken place when using non-milk powder to promote to ferment is the program trouble, and this is because non-milk powder and albumen will sterilize separately and then mix.Under the situation of using shell egg, adopt low temperature sterilization.But, because the low temperature sterilization deficiency so that egg is aseptic, just need repeat low temperature sterilization, this becomes inhibition factor crucial on the industrial production.
The problems referred to above that an object of the present invention is to solve in the prior art and faced, and a kind of preparation method of lactacidase fermenting beverage is provided, this method has been simplified pasteurising step, has been improved efficient.
Another object of the present invention provides a kind of preparation method who is rich in the lactacidase fermenting beverage of fragrance.
Thereby further aim of the present invention provides the growth that a kind of preparation method of lactacidase fermenting beverage promotes lactic acid bacteria.
Deeply research completely according to the inventor, utilize a kind of method for preparing lactacidase fermenting beverage just can achieve the above object, this method comprises the following steps: the composition homogenizing that is selected from fresh shell egg, fresh yolk, fresh protein, dried whole-egg, yolk powder and albumen powder is handled; In homogeneous mixture, add glucose, liquid fructose and milk powder; Utilize heat treatment that mixture is carried out sterilization; In the presence of the mixed culture fermentation agent culture of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus (Lactobacillus acidophilus) and Bifidobacterium Bifidum (Bifidobacterium), Fungicidai mixtures is fermented.
The preparation of lactacidase fermenting beverage of the present invention is handled from the homogenizing to shell egg yolk or albumen or powdered egg, yolk powder or albumen powder.Adding entry in this homogeneous mixture is 5～10% with the control egg content.Divide to add in addition after 1～3%, 2～7% and 1～30% glucose, liquid fructose and the milk powder, under 65～120 ℃ of temperature homogeneous solution is carried out about 30 minutes heat treatment, be cooled to 40 ℃, homogenizing is handled then.Insert 0.01～0.05% be used for fermented beverage lactic acid bacteria and cultivate.When this sweat finishes, formed curdled milk.Once more curdled milk being carried out homogenizing under aseptic condition handles.Then, the gained curdled milk is outgased handle and remove bubble.
As mentioned above, the solid content of egg preferably is about 5～10%.For example, if the solid content of egg is lower than 5%, the tart flavour of fermented product is very poor so.On the other hand, if the solid content of egg is higher than 10%, fragrance has just reduced so.
Among the present invention, glucose and liquid fructose are as the aid nutrition source of lactic acid bacteria.With regard to tart flavour and fragrance, the effective dose of glucose and liquid fructose is respectively 1～3% and 2～7%.
Milk powder can be skimmed milk power, whole milk powder or its mixture.Dewater and prepare whole milk powder by water content being about 88% raw milk.In the whole milk powder, the solid content in the milk reaches 95% (it contains 25% fat) or higher, and water content is 5% or lower.Can be used for whole milk powder of the present invention is such milk powder, and promptly bacterial content is 40 the colitis germs except not containing, 000/g or lower.Obtain skimmed milk power by from raw milk, removing most of fat and water.Typical skimmed milk power contains 5% or water still less and 95% or the composition of more suckling (contain in the milk composition 5% or fat still less).Similar to whole milk powder, can be used for the every gram of skimmed milk power of the present invention milk and contain 40,000 cells or bacterium still less and do not contain colitis germs.
Find that adding 1～30% milk has effect to the growing environment of lactic acid bacteria, and the fragrance and the tart flavour of fermented beverage is had effect.
Many experiments show, heat treatment is preferably under 65～120 ℃ the temperature to be carried out.For example, if temperature is lower than 65 ℃, 4.5～4.7 the pH value that the pH of gained fermented product just can not be reduced to that fermented beverage has usually.On the other hand, if heat-treat under too high temperature, fermented beverage just shows enough low pH value but fragrance and tart flavour are generally relatively poor.
In the situation of using skimmed milk power and whole milk powder mixture, the weight ratio of the former with the latter is preferably in 1: 29～29: 1 scope.
With regard to lactic acid bacteria, the bacterial strain that is selected from streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium Bifidum can be used for egg component and other raw material are fermented.
With reference to the following example, can obtain more deep understanding of the present invention.These embodiment are used for setting forth, but never are used to limit the present invention.
Embodiment 1
When fresh shell egg as main matrix and whole milk powder during as auxiliary matrix, the physical property of research lactacidase fermenting beverage under various heat conditions.For this reason, at first in mixed uniformly shell egg, add entry to regulate egg content to 8%.Add 2% glucose and 4% liquid fructose respectively, this egg solution is diluted.In every kind of dilution, add 1%, 15%, 30% and 40% whole milk powder.Shown in following table 1, in 55～130 ℃ temperature range, egg mixture carried out 30 minutes heat treatment, mixture is cooled to 40 ℃ again.In mixture, connect 0.02% lactic acid bacteria strains and 40 ℃ of bottom fermentations 8 hours.
Table 1
Fresh shell egg and whole milk powder co-fermentation temperature whole milk powder viscosity lactic acid bacteria (℃) (%) pH fragrance tart flavour (ps)
*(cfu/ml)
1 6.5 2.2 2.0 18.4 3.5×10
5?55 15 6.2 2.4 2.0 17.8 3.8×10
5
30 5.7 2.2 2.4 19.5 4.1×10
5
40 6.4 3.5 1.8 33.1 7.3×10
5
The continuous temperature whole milk powder viscosity lactic acid bacteria of table 1-(℃) (%) pH fragrance tart flavour (ps)
*(cfu/ml)
1 4.7 4.0 5.0 41.5 1.2×10
8?65 15 4.6 5.2 5.8 45.5 3.3×10
8
30 4.4 5.6 6.2 46.4 5.6×10
8
40 5.8 3.7 2.8 40.5 6.3×10
7
1 4.6 4.0 5.6 42.2 2.4×10
8?75 15 4.2 5.8 7.4 48.9 6.8×10
8
30 4.1 7.4 8.1 58.5 4.8×10
9
40 5.6 3.3 2.8 40.0 3.8×10
7
1 4.4 4.5 5.8 43.5 4.2×10
8?85 15 4.2 6.6 7.7 52.8 8.5×10
8
30 4.1 7.8 8.2 60.6 3.5×10
9
40 5.5 3.6 3.1 39.7 5.3×10
7
1 4.4 5.1 5.6 41.7 2.8×10
8?95 15 4.2 7.5 7.5 53.5 5.6×10
8
30 4.0 8.1 8.1 62.7 6.4×10
9
40 5.7 3.5 3.0 35.7 6.2×10
7
1 4.6 5.0 5.2 44.4 4.9×10
8100 15 4.0 7.7 7.6 49.6 8.4×10
8
30 4.0 8.4 8.3 62.5 4.2×10
9
40 5.4 3.7 3.3 38.9 4.9×10
7
The continuous temperature whole milk powder viscosity lactic acid bacteria of table 1-(℃) (%) pH fragrance tart flavour (ps)
*(cfu/ml)
1 4.5 5.1 5.4 42.8 1.8×10
8110 15 4.1 7.2 7.9 49.2 5.5×10
8
30 4.1 8.0 8.4 64.3 5.1×10
9
40 5.7 3.3 3.5 38.2 5.7×10
7
1 4.4 5.5 5.5 43.5 3.5×10
8120 15 4.3 7.5 7.5 48.9 3.5×10
8
30 4.0 7.7 8.1 79.4 6.4×10
9
40 5.4 3.8 3.4 37.7 7.2 * 10
7 *Centipoise/100=ps (pool)
Fragrance and tart flavour: 9 grades-9: very good, 5: general, 1: non-constant
Regardless of the consumption of whole milk powder, heat-treat under 55 ℃ and can not make pH reduce to 4.5～4.7.By table 1 as seen, the fermentation in 4.5～4.7pH value bottom fermentation Ruzhong generally finishes.Under this temperature, fragrance and tart flavour are all very poor.Under this low temperature, matrix is not exclusively fermented, cause the viscosity number lower with respect to the total solids content of matrix.
Along with the increase of the amount of fatty drying powdered milk, lactobacillus cell quantity is from 10
5CFU/ml is increased to 10
6CFU/ml.But with to compare this still be not enough between yeast phase.
Heat treatment under 65 ℃ shows, add 1% whole milk powder after the fragrance value low, but along with the value of tarting up of whole milk powder amount is better.Under this temperature, cause the pH value significantly to reduce.And tart flavour all has relative value preferably with viscosity.65 ℃ of following lactobacillus cell numbers are increased to 10
8The order of magnitude of CFU/ml is about 1000 times under 55 ℃, this show the fermentation carry out very fully.
Yet when adding 40% whole milk powder, pH does not reduce to 4.7 or lower (the typical end point values of turning sour).It is much lower when in addition, fragrance, tart flavour and lactobacillus cell number are all than 1～30% whole milk powder.For other temperature, find that this trend also is like this.As shown in Figure 1, when 120 ℃ of heat treatment and 30% whole milk powder, obtain pH4.7, fragrance 7.7, tart flavour 8.1, viscosity 79.4Ps, cell number 6,4 * 10
9CFU/ml, this shows that fermentation fully.In contrast to this, one of 40% whole milk powder row shows that numerical value significantly reduces.Temperature is higher than 120 ℃ and causes good pH to reduce but fragrance and the reduction of tart flavour value usually.
Therefore, prepared by egg in the fermented beverage when adding whole milk powder as complementary matrix, the whole milk powder amount is 1～30% in 65 ℃～120 ℃ heat treatment scopes, effectively.
Example II
When the fresh shell egg that ferments prepares beverage, study the beverage physical property under the various heat-treat conditions.For this reason, adopt the same procedure among the embodiment 1, just replace whole milk powder with skimmed milk power.The results are shown in the following table 2.
Table 2
Fresh shell egg and skimmed milk power co-fermentation temperature skimmed milk power viscosity lactic acid bacteria (℃) (%) pH fragrance tart flavour (ps)
*(cfu/ml)
1 6.5 3.1 3.5 17.2 4.6×10
5?55 15 6.3 3.1 3.5 17.9 3.4×10
6
30 5.6 3.8 4.1 23.5 4.7×10
6
40 6.1 3.5 2.0 34.5 6.4×10
5
1 4.6 4.5 6.3 45.5 1.3×10
8?65 15 4.5 5.5 6.2 52.7 4.3×10
8
30 4.5 6.1 6.6 57.4 4.7×10
8
40 6.0 3.6 2.3 41.3 6.8×10
6
1 4.6 5.7 6.6 49.2 3.5×10
8?75 15 4.4 5.6 6.7 53.8 5.6×10
8
30 4.5 6.5 7.0 57.2 8.5×10
8
40 6.2 3.3 2.5 43.3 4.4×10
6
1 4.4 6.8 6.5 48.6 4.2×10
8?85 15 4.3 6.7 7.5 55.1 5.6×10
8
30 4.1 7.4 7.6 63.1 8.6×10
8
40 6.1 3.3 3.2 38.9 5.1×10
6
1 4.5 7.1 6.9 49.5 4.6×10
8?95 15 4.3 7.2 7.7 56.2 6.8×10
8
30 4.2 7.9 7.6 63.3 9.7×10
8
40 6.2 3.3 3.5 39.1 6.7×10
6
1 4.5 7.4 6.6 49.6 4.9×10
8100 15 4.3 8.0 7.5 64.1 5.3×10
8
30 4.3 8.3 7.3 65.3 8.4×10
8
40 6.1 3.7 3.4 37.9 6.8×10
6
Table 2 continues the temperature skimmed milk power
The viscosity lactic acid bacteria (℃) (%) pH fragrance tart flavour (ps)
*(cfu/ml)
1 4.6 7.2 6.8 52.4 4.0×10
8110 15 4.4 8.0 7.4 57.3 7.6×10
8
30 4.2 8.3 7.9 64.7 9.3×10
8
40 5.8 3.6 3.7 37.6 6.73×10
6
1 4.5 7.1 6.9 51.6 5.5×10
8120 15 4.2 7.0 7.4 67.3 8.2×10
8
30 4.2 7.2 7.7 72.5 9.4×10
8
40 5.6 3.9 3.8 38.3 7.1 * 10
6 *Centipoise/100=ps (pool)
Fragrance and tart flavour: 9 grades-9: very good, 5: general, 1: non-constant
At various temperatures, the skimmed milk power to different amounts fermented 8 hours.
The result shows, regardless of the consumption of whole milk powder, the heat treatment under 55 ℃ as shown in table 1 can not reduce by 4.5～4.7 to pH, and the process of the fermentation in 4.5～4.7pH value bottom fermentation Ruzhong just is through with usually.Under this temperature, fragrance is all relative with tart flavour relatively poor.For viscosity,, but remain on lower value usually along with the increase viscosity of skimmed milk power consumption only has less raising.Along with the increase of skimmed milk power consumption, the CFU of lactic acid bacteria is from 10
5CFU/ml is increased to 10
6CFU/ml.
When heat-treating under 65 ℃, add 1% skimmed milk power and make pH be reduced to 4.6, but the fragrance value is 4.5 (with the same low in the whole milk powder).This is considered to because the inherent taste of egg is stronger relatively.Raising tart flavour with pH improves.In addition, along with the increase of skimmed milk power consumption, viscosity and lactobacillus cell number significantly improve.More particularly, under 1%, 15% and 30% skimmed milk power situation, viscosity is respectively 45.5,52.7 and 57.4ps, and cell number remains on 10
8The order of magnitude of CFU/ml.
Yet when adding 40% skimmed milk power, pH can not reduce to 4.7 or lower (the typical terminal point of fermentation).And fragrance, tart flavour and lactobacillus cell number average are much lower during than 1～30% skimmed milk power.Under other temperature, also find this trend.As shown in table 2, obtain pH4.2, fragrance 7.2, tart flavour 7.7, viscosity 72.5ps, cell number 9.4 * 10 when 120 ℃ of heat treatment, 30% skimmed milk power
8CFU/ml, this shows fermentation finished thoroughly1.In contrast to this, row's value of 40% skimmed milk power shows that all character all have significantly reduced value.Be higher than 120 ℃ and cause good pH to reduce, but fragrance and tart flavour value reduce.
Therefore, prepared by egg in the fermented beverage when adding skimmed milk power as complementary matrix, consumption is 1～30% in 65 ℃～120 ℃ heat-treatment temperature range, effectively.
EXAMPLE III
When the fresh shell egg that ferments prepares beverage, study the beverage physical property under the various heat-treat conditions.For this reason, adopt the same procedure in the example I, just adopt skimmed milk power and whole milk powder simultaneously, rather than only use whole milk powder.The results are shown in the following table 3.
Table 3
Fresh shell egg with the mixture fermentation temperature whole milk powder skimmed milk power viscosity lactic acid bacteria of skimmed milk power and whole milk powder (℃) (%) (%) pH fragrance tart flavour (ps)
*(cfu/ml)
1 29 5.8 3.4 3.5 25.5 4.2×10
5?55 15 15 5.7 3.4 3.6 24.8 4.2×10
5
29 1 5.6 3.6 3.3 26.5 2.4×10
6
30 20 6.3 3.7 3.1 35.8 3.5×10
5
1 29 4.7 6.1 5.2 44.5 2.5×10
8?65 15 15 4.5 5.2 5.3 45.7 1.8×10
8
29 1 4.4 4.6 5.3 45.2 1.5×10
8
30 20 6.1 3.5 3.3 38.3 3.8×10
5
1 29 4.6 7.5 7.5 50.5 3.3×10
8?75 15 15 4.6 7.1 7.2 54.4 4.8×10
8
29 1 4.7 7.0 7.5 56.2 7.5×10
8
30 20 5.9 4.1 3.5 38.1 4.1×10
6
1 29 4.3 7.8 7.5 57.2 2.5×10
8?85 15 15 4.4 7.2 7.3 58.8 3.4×10
8
29 1 4.4 7.4 7.4 57.6 8.5×10
8
30 20 5.7 4.3 3.9 39.7 5.6×10
6
1 29 4.2 8.0 8.1 64.3 1.6×10
8?95 15 15 4.2 7.5 7.6 66.8 5.5×10
8
29 1 4.3 7.2 7.5 65.5 6.1×10
8
30 20 5.5 5.2 4.3 41.6 6.3×10
6
1 29 4.1 7.8 8.1 63.4 2.1×10
8100 15 15 4?1 7.4 7.9 60.4 4.1×10
8
29 1 4.2 7.5 8.0 65.6 8.6×10
8
30 20 5.6 5.5 4.4 42.6 6.0×10
6
Table 3 continue temperature whole milk powder skimmed milk power viscosity lactic acid bacteria (℃) (%) (%) pH fragrance tart flavour (ps)
*(cfu/m1)
1 29 4.1 8.4 8.0 61.1 3.5×10
8110 15 15 4.1 8.0 7.8 60.8 4.6×10
8
29 1 4.1 7.5 7.7 61.2 9.4×10
8
30 20 5.4 5.5 5.5 42.4 7.7×10
6
1 29 4.2 8.3 8.2 68.2 4.4×10
8120 15 15 4.2 7.8 8.0 69.4 8.4×10
8
29 1 4.2 7.7 7.7 70.3 1.2×10
9
30 20 5.4 5.2 4.6 44.1 7.5 * 10
6 *Centipoise/100=ps (pool)
Fragrance and tart flavour: 9 grades-9: very good, 5: general, 1: non-constant
As seen from Figure 3, no matter the weight ratio between whole milk powder and the skimmed milk power how, the heat treatment under 55 ℃ obtains pH5.6～5.8, and this pH is far below pH4.5～4.7 (fermentation termination).Under this temperature, fragrance is all relative with tart flavour relatively poor, there is no big variation with weight ratio.The lactobacillus cell number is from 10
5The CFU/ml order of magnitude to 10
6The CFU/ml order of magnitude has less increase, and this depends on the weight ratio between whole milk powder and the skimmed milk power.When 65 ℃ of following heat treatment, obtain pH4.7 or lower pH value, be not subjected to the influence of weight ratio between whole milk powder and the skimmed milk power.Similarly, no matter weight ratio how between whole milk powder and the skimmed milk power, Zong be that tart flavour is much at one under 30% the situation in the milk amount.Concerning fragrance, obtain higher relatively value, but whole milk powder and skimmed milk power weight ratio are to demonstrate low slightly fragrance value at 29: 1 o'clock.But, tart flavour value and fragrance value are more much higher than the value under 55 ℃, and this shows the improvement of taste properties.Compare with the value under 55 ℃ and to demonstrate sizable improvement, viscosity has similar value, is not subjected to the appreciable impact of weight ratio.Equally, the cell number of lactic acid bacteria is increased to 10
8The order of magnitude of CFU/ml.
When adding the mixture of 40% whole milk powder and non-whole milk powder, pH can not reduce to 4.7 or lower.In addition, fragrance, tart flavour, lactobacillus cell number are all much lower than the value under the 30% milk mixture.PH is higher than 4.7 owing to such fact, and promptly because the solid content of milk is too high, the getable free water of lactobacter growth and fermentation institute very little.
Under other higher temperature, also found this trend.As shown in table 3, be under 29: 1 the situation, to obtain in 120 ℃ heat treatment temperatures and whole milk powder and skimmed milk power weight ratio until 10
9The cell number of CFU/ml and pH4.2.Cause good pH to reduce being higher than to heat-treat under 120 ℃, but fragrance and tart flavour value are all lower.
Therefore, preparing by egg in the fermented beverage process, when using whole milk powder and skimmed milk power, in 65 ℃～120 ℃ temperature range, heat-treating effectively together as complementary matrix.
EXAMPLE IV
When egg is carried out fermenting and preparing beverage, study the beverage physical property under the various heat-treat conditions.For this reason, adopt identical method in the example I, use dried whole-egg and do not use skimmed milk power.The results are shown in the following table 4.
Table 4
The fermentation temperature viscosity of 8% shell egg solution (℃) pH fragrance tart flavour (ps)
*Lactic acid bacteria 55 6.6 2.1 2.4 16.5 3.8 * 10
565 4.6 4.2 4.6 43.7 4.4 * 10
875 4.5 4.7 5.2 46.2 1.8 * 10
885 4.1 5.8 5.7 48.3 2.4 * 10
895 4.0 6.2 6.2 47.9 2.5 * 10
8100 4.0 6.1 6.4 48.8 2.2 * 10
8110 4.1 6.8 6.3 49.5 3.3 * 10
8120 4.0 6.3 6.3 49.6 3.1 * 10
8 *Centipoise/100=ps (pool)
Fragrance and tart flavour: 9 grades-9: very good: 5: general, 1: non-constant
Fermenting at each temperature 8 hours, egg content is 8%.
The result shows, pH is 6.6 during 55 ℃ of following heat treatments, and this pH value wants much inferior than pH4.5～4.7 (sweat in this pH bottom fermentation has just been finished usually), and this can clearly see from table 4 and send.Under this temperature, fragrance and tart flavour are respectively 2.1 and 2.4, and these values are relatively poor relatively.Viscosity is also poor, and this is considered to ferment and not exclusively causes.Under 55 ℃ heat treatment temperature, lactic acid bacteria can not breed actively, and its quantity is 10
8The level of CFU/ml.
When 65 ℃ of following heat treatment, fermented product fully is acidified to pH4.7.Fragrance and tart flavour is good than under 55 ℃ also.Significant raising has taken place in viscosity.Cell number as for lactic acid bacteria remains on 10
8The order of magnitude of CFU/ml, such number are enough to suppress fungi and other undesirable microbial growth, cause the reduction of pH.
For other higher temperature, also found this trend until 120 ℃.
Be higher than pH, tart flavour, viscosity and the lactobacillus cell number that carries out excessive heat treatment meeting under 120 ℃ and obtain, but causing the remarkable variation of fragrance.
Judging as can be known from The above results, is 65 ℃～120 ℃ from the ferment effective temperature scope of preparation fermented beverage of 8% shell egg content.
EXAMPLE V
Adopt the same procedure in the example I, use dried whole-egg rather than fresh shell egg.The results are shown in the following table 5.
Table 5
8% shell egg solution with whole milk powder fermentation temperature whole milk powder viscosity lactic acid bacteria (℃) (%) pH fragrance tart flavour (ps)
*(cfu/ml)
1 6.7 2.2 1.2 15.4 1.8×10
5?55 15 6.5 2.4 1.8 19.3 3.6×10
5
30 6.2 2.3 1.8 18.2 6.5×10
5
40 6.4 3.5 1.4 26.7 5.3×10
5
1 4.7 5.1 4.5 36.4 2.4×10
8?65 15 4.5 5.4 4.6 39.8 3.5×10
8
30 4.4 5.3 4.9 42.4 3.9×10
8
40 6.0 3.3 2.2 36.9 5.6×10
5
1 4.6 5.3 5.1 40.5 1.5×10
8?75 15 4.5 5.5 5.5 42.3 2.4×10
8
30 4.4 5.5 6.1 47.5 4.9×10
8
40 5.8 3.5 3.1 42.1 4.3×10
7
1 4.6 5.4 5.0 56.5 2.1×10
8?85 15 4.5 5.6 5.3 63.5 4.5×10
8
30 4.2 6.5 5.8 68.3 5.9×10
8
40 5.3 3.4 2.9 40.3 6.3×10
7
1 4.6 5.5 5.0 55.5 1.5×10
8?95 15 4.3 5.6 5.4 64.1 3.8×10
8
30 4.2 6.4 5.9 69.8 5.8×10
8
40 5.3 3.5 3.5 41.2 4.2×10
7
Table 5 continue temperature whole milk powder viscosity lactic acid bacteria (℃) (%) pH fragrance tart flavour (ps)
*(cfu/ml)
1 4.6 5.1 5.0 58.1 2.5×10
8100 15 4.3 5.4 5.7 65.2 6.8×10
8
30 4.2 7.1 6.4 69.6 7.9×10
8
40 5.3 3.3 3.3 38.8 5.3×10
7
1 4.5 5.4 5.1 57.1 2.2×10
8110 15 4.2 5.8 6.5 66.8 7.5×10
8
30 4.0 7.8 6.5 75.1 8.4×10
8
40 5.4 3.5 3.3 39.4 7.7×10
7
1 4.5 5.8 5.0 57.5 2.5×10
8120 15 4.2 6.4 5.2 66.2 7.1×10
8
30 4.0 7.4 6.2 76.6 7.2×10
8
40 5.3 3.2 3.3 38.3 7.1 * 10
7 *Centipoise/100=ps (pool)
Fragrance and tart flavour: 9 grades-9: very good, 5: general, 1: non-constant
Under various sterilising temps, 8% egg content that the whole milk powder consumption is had nothing in common with each other fermented 8 hours.
The result shows, no matter the whole milk powder consumption how, can not make pH reduce to 4.5～4.7 (under this pH, the sweat in the acidified milk stops usually) heat-treating under 55 ℃, and this can be clear that from table 5.Under this temperature, fragrance is all relative with tart flavour relatively poor.As for viscosity, along with the raising of skimmed milk power consumption, viscosity only has raising slightly, but remains on lower level usually.These results are similar to the result in the Table I.
Simultaneously, along with the raising of skimmed milk power consumption, the cell number of lactic acid bacteria is from 10
5CFU/ml is increased to 10
6CFU/ml but, comparing this with yeast phase still is not enough.Therefore, concerning the dried whole-egg fermentation that is added with whole milk powder, the heat treatment under 55 ℃ is considered to inadequate.
When heat-treating for 65 ℃, better fragrance and tart flavour were low-level although these values still are in when adding 1～30% whole milk powder demonstrated than 55 ℃.Under these conditions, pH reduces to 4.7 or lower.Concerning the cell number of viscosity and lactic acid bacteria, the result who is improved, i.e. 36.4～42.4ps and 10
8The order of magnitude of CFU/ml.
But, when adding 40% whole milk powder, pH does not reduce to 4.7 or lower.In addition, it is all lower to observe fragrance, tart flavour, viscosity and lactobacillus cell number.Under other higher temperature, also find this trend.As shown in table 5, when 120 ℃ of heat treatment and 30% skimmed milk power, obtain pH4.0, fragrance 6.4, tart flavour 6.2, viscosity 76.6ps, cell number 7.2 * 10
8CFU/ml, this shows that course of fermentation is very abundant.
Under 130 ℃, except that fragrance, all tests all obtain gratifying result.The remarkable reduction of fragrance is considered to the boiling flavor that produces owing to superheated, in fresh shell egg.
So when preparing from dried whole-egg the fermented beverage process when adding whole milk powder as complementary matrix, the whole milk powder consumption is 1～30%, to be 65 ℃～120 ℃ be effective to heat-treatment temperature range.
Example VI
Adopt the same procedure in the example II, use dried whole-egg rather than fresh shell egg.The results are shown in the following table 6.
Table 6
8% shell egg solution with skimmed milk power fermentation temperature skimmed milk power viscosity lactic acid bacteria (℃) (%) pH fragrance tart flavour (ps)
*(cfu/ml)
1 6.4 2.4 1.2 13.5 2.2×10
5?55 15 6.5 2.6 1.8 17.7 4.3×10
5
30 6.5 2.5 1.8 16.7 7.2×10
6
40 6.1 3.5 2.0 34.5 6.4×10
5
1 4.7 4.5 4.5 36.6 2.1×10
8?65 15 4.5 4.7 4.6 37.4 3.1×10
8
30 4.4 5.1 4.9 40.1 4.2×10
8
40 6.1 2.2 2.2 40.5 3.5×10
6
1 4.7 5.3 5.4 43.6 2.1×10
8?75 15 4.6 5.2 5.6 42.5 3.3×10
8
30 4.4 5.7 6.1 46.2 6.2×10
8
40 6.0 2.5 2.6 39.7 5.4×10
6
1 4.4 6.2 5.7 57.8 4.3×10
8?85 15 4.3 6.9 6.7 64.3 4.5×10
8
30 4.2 7.2 6.7 67.6 6.9×10
8
40 5.9 2.7 2.9 40.8 5.8×10
6
1 4.3 6.3 6.0 58.5 4.5×10
8?95 15 4.3 6.6 7.1 65.3 5.8×10
8
30 4.1 7.5 7.4 68.6 7.8×10
8
40 5.6 3.1 3.4 41.2 7.4×10
6
The continuous temperature skimmed milk power viscosity lactic acid bacteria of table 6-(℃) (%) pH fragrance tart flavour (ps)
*(cfu/m1)
1 4.3 6.5 6.5 60.5 4.3×10
8100 15 4.2 7.0 7.3 66.3 6.3×10
8
30 4.1 7.5 7.5 70.2 7.9×10
8
40 5.7 3.3 3.5 42.1 8.2×10
6
1 4.2 6.4 6.4 64.1 4.6×10
8110 15 4.2 7.6 7.5 70.3 7.6×10
8
30 4.1 7.8 7.5 78.2 2.5×10
9
40 5.4 3.5 3.8 42.8 8.5×10
6
1 4.3 6.8 6.6 65.3 4.2×10
8120 15 4.1 7.5 7.4 74.4 8.1×10
8
30 4.1 7.8 7.5 80.3 1.7×10
9
40 5.5 3.7 3.8 41.5 8.5 * 10
6 *Centipoise/100=ps (pool)
Fragrance and tart flavour: 9 grades-9: very good, 5: general, 1: non-constant
Table 6 is expressed test result.For testing, under all temps and different skimmed milk power addition, be 8% shell egg solution fermentation 8 hours to egg content.
As shown in table 6, in the situation of using fresh shell egg, no matter the skimmed milk power consumption how, the heat treatment under 55 ℃ can not make pH reduce to 4.5～4.7 (sweat in this pH value bottom fermentation Ruzhong stops usually).Under this temperature, fragrance is all relative with tart flavour relatively poor, from 1.2～2.6.And viscosity does not have big variation.
Simultaneously, along with the raising of skimmed milk power consumption, the lactobacillus cell number is from 10
5The order of magnitude of CFU/ml brings up to 10 a little
6The order of magnitude of CFU/ml, but such cell number still is not enough to suppress fungi or other inhibition microbial growth.
When under 65 ℃, heat-treating, add 1～30% skimmed milk power and obtain pH4.7, cause the relative of fragrance, tart flavour and viscosity to be improved preferably.Under these conditions, the lactobacillus cell number reaches 10
8The order of magnitude of CFU/ml causes the abundant reduction of pH.And this also is sufficiently aged evidence.
Yet when adding 40% skimmed milk power, it is all relatively poor to observe all test results that comprise pH.This be considered to due to the fact that, promptly compare with solid content, the getable free water of bacterium institute very little.Under other higher temperature, also find this trend.As shown in table 6, under the situation of 120 ℃ of heat treatments and 30% skimmed milk power, obtain pH4.1, fragrance 7.8, tart flavour 7.5, viscosity 80.3ps, cell number 1.7 * 10
9CFU/ml, this shows that course of fermentation is very complete.
Under 130 ℃, except that fragrance, in all tests, all observe gratifying result.Under this high temperature, no matter the skimmed milk power addition how, fragrance (a kind of with the closely-related parameter of hobby property) remains on low-level.
Can judge that from The above results when preparing from dried whole-egg the fermented beverage process when adding skimmed milk power as complementary matrix, the skimmed milk power addition is 1～30%, heat-treatment temperature range is the 65 ℃～the 120th, effectively.
Example VII A
Adopt identical method in the EXAMPLE III, use dried whole-egg rather than fresh shell egg.The results are shown in the following table 7.
Table 7
Shell egg solution with the mixture fermentation temperature whole milk powder skimmed milk power viscosity lactic acid bacteria of whole milk powder and skimmed milk power (℃) (%) (%) pH fragrance tart flavour (ps)
*(cfu/ml)
1 29 6.2 2.8 2.5 16.4 4.4×10
5?55 15 15 5.9 2.1 2.6 19.2 4.1×10
5
29 1 5.7 2.3 2.6 19.3 6.5×10
6
30 20 6.5 3.2 1.6 29.2 3.5×10
5
1 29 4.6 4.0 4.6 38.6 4.8×10
8?65 15 15 4.5 4.2 4.8 35.3 2.2×10
8
29 1 4.7 4.7 4.6 34.2 1.4×10
8
30 20 6.4 3.0 1.6 30.5 5.2×10
5
1 29 4.2 5.4 6.4 40.4 5.2×10
8?75 15 15 4.4 4.9 5.8 40.8 1.8×10
8
29 1 4.7 4.5 5.1 42.1 2.4×10
8
30 20 5.2 3.2 3.2 35.2 4.8×10
6
1 29 4.1 5.9 6.9 44.2 9.4×10
8?85 15 15 4.5 5.3 5.7 45.6 5.9×10
8
29 1 4.6 5.0 5.0 40.4 2.4×10
8
30 20 5.1 3.5 3.4 38.1 5.4×10
6
1 29 4.0 5.2 6.6 45.5 3.1×10
9?95 15 15 4.4 5.5 5.7 47.2 5.7×10
8
29 1 4.5 5.2 5.4 41.5 3.5×10
8
30 20 5.9 3.7 3.4 40.2 6.1×10
6
Table 7 continue temperature whole milk powder skimmed milk power viscosity lactic acid bacteria (℃) (%) (%) pH fragrance tart flavour (ps)
*(cfu/ml)
1 29 4.1 5.7 6.4 42.5 4.6×10
9100 15 15 4.4 5.4 5.6 46.5 4.2×10
8
29 1 4.6 5.2 5.1 44.0 2.5×10
8
30 20 5.7 3.5 3.7 40.5 5.2×10
6
1 29 4.9 5.9 6.7 40.8 6.6×10
9110 15 15 4.2 5.5 5.8 44.7 6.1×10
8
29 1 4.6 5.0 5.4 42.8 3.1×10
8
30 20 5.5 3.8 3.5 38.1 6.6×10
6
1 29 4.0 6.8 6.9 43.5 6.1×10
9120 15 15 4.2 5.2 5.6 43.0 5.2×10
8
29 1 4.5 5.0 5.4 41.8 2.6×10
9
30 20 5.5 3.5 3.8 37.5 7.1 * 10
6 *Centipoise/100=ps (pool)
Fragrance and tart flavour: 9 grades-9: very good, 5: general, 1: non-constant
Table 7 is expressed test result.For testing, under all temps and different skimmed milk power addition, be 8% shell egg solution fermentation 8 hours to egg content.
As shown in table 7, as the situation of using fresh shell egg, the heat treatment under 30% milk content (ratio of whole milk powder and skimmed milk power has nothing in common with each other), 55 ℃ obtains pH5.6～5.8, and such pH is far below pH4.5～4.7 (fermentation termination).Under this temperature, fragrance is all relative with tart flavour relatively poor, and scope is 2.1～2.8.Observed range of viscosities is 16.4～19.3, and this range of viscosities is very low with respect to solid content.The lactobacillus cell number is from 10
5The CFU/ml order of magnitude brings up to 10 a little
6The CFU/ml order of magnitude, but still be not enough to suppress fungi or other inhibition microbial growth.
When heat-treating under 65 ℃, the pH that obtains is 4.7～4.6, and fragrance, tart flavour and viscosity are relative better.Particularly viscosity significantly improves.Under these conditions, the lactobacillus cell number reaches 10
8The CFU/ml order of magnitude causes pH fully to reduce.Equally, significantly improving of cell number also is sufficiently aged evidence.
When the mixture (wherein whole milk powder and skimmed milk power respectively reach 20%) that adds 40%, for 29: 1 mixtures, pH slightly reduces.Find that other test result is relatively poor.Think that this is the result of high solid content.
Other higher temperature has also been found this trend.As shown in table 7, heat treatment temperature is that 120 ℃, whole milk powder are 29: 1 o'clock with the skimmed milk power ratio, obtains pH4.0, fragrance 6.8, tart flavour 6.9, viscosity 43.5ps, cell number 6.1 * 10
9CFUml.As aforementioned each embodiment, the heat treatment that is higher than under 120 ℃ makes fermentation good, but the fragrance value is quite low.Therefore, think that high-temperature process causes the problem on the taste.
Can judge that from The above results when preparing from dried whole-egg the fermented beverage process when whole milk powder and fat taken off milk powder together as complementary matrix, the milk powder amount is 1～30%, to be 65 ℃～120 ℃ be effective to heat-treatment temperature range.
Example VII A I
The water that adds 2 weight portions in fresh shell egg is so that the solid content of egg transfers to 8%.With after 2%, 4% and 15% amount adding glucose, liquid fructose and the whole milk powder, under 85 ℃, carry out 30 minutes heat treatment respectively.Subsequently, gained solution is cooled to 40 ℃ of the optimum temperatures of lactobacter growth, again in 7, homogenizing is handled under the 000rpm.Insert the powdery lactic acid bacteria strains with 0.02% amount, and in 40 ℃ of following heat insulating culture 8 hours with the preparation fermented beverage.During fermentation ends, formed curdled milk.With 5, the 000rpm homogenizing is handled under the aseptic condition.The bubble that forms when homogenizing is handled to remove is handled in the degassing, obtains the fermented beverage that tart flavour and fragrance are dense, have enough lactobacillus cell numbers.
Example I X～XIV
Repeat the process identical, use egg and milk shown in following table 8 with example VII A I.The result prepares tart flavour and fragrance is dense, have the sour milk of enough lactobacillus cell numbers.
Table 8 embodiment egg milk powder
9 fresh shell egg degreasings
10 fresh shell eggs are full-cream+degreasing (15: 15)
11 dried whole-eggs-
12 dried whole-eggs are full-cream
13 dried whole-egg degreasings
14 dried whole-eggs are full-cream+degreasing (15: 15)
The present invention has been described with mode for example.Should be appreciated that used term is intended to illustrate essence of the present invention rather than restrictive.
According to top prompting, may do many changes and variation to the present invention.Therefore, should be appreciated that, within the scope of the appended claims, can implement the present invention with being different from specifically described those modes.
Claims (7)
1. method for preparing lactacidase fermenting beverage, it comprises the following steps:
The composition homogenizing that is selected from fresh shell egg, fresh yolk, fresh protein, dried whole-egg, yolk powder and albumen powder is handled;
In homogeneous mixture, add glucose, liquid fructose and milk powder;
Utilize heat treatment that mixture is carried out pasteurize;
In the presence of the mixed culture fermentation agent culture of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium Bifidum, pasteurised blend is fermented.
2. add glucose, liquid fructose and milk powder according to the addition scope that the process of claim 1 wherein respectively with 1～3%, 2～7% and 1～30%.
3. according to the process of claim 1 wherein that described heat treatment is to carry out under about 65～120 ℃ temperature.
4. according to the process of claim 1 wherein that described milk powder is whole milk powder.
5. according to the process of claim 1 wherein that described milk powder is skimmed milk power.
6. according to the process of claim 1 wherein that described milk powder is the mixture of whole milk powder and skimmed milk power.
7. according to the method for claim 6, wherein said whole milk powder mixes with 1: 29～29: 1 weight ratio scope mutually with skimmed milk power.
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|---|---|---|---|
| KR24873/95 | 1995-08-11 | ||
| KR11410/96 | 1996-04-16 | ||
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN100372468C (en) * | 2005-06-23 | 2008-03-05 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparation method of active lactobacillus fermented fruits and vegetables juice beverage |
| CN100391369C (en) * | 2000-07-21 | 2008-06-04 | 雀巢制品公司 | Egg-based powder and food containing the same |
| CN101933645A (en) * | 2010-08-11 | 2011-01-05 | 肖建生 | Poultry-egg beverage and processing method thereof |
| CN101204177B (en) * | 2007-12-14 | 2011-04-06 | 广州合诚实业有限公司 | Active lactic acid bacteria beverage and manufacture method thereof |
| CN101554186B (en) * | 2009-05-25 | 2012-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stomach-protecting yoghurt and preparation method thereof |
| CN102638994A (en) * | 2009-09-17 | 2012-08-15 | 达能股份公司 | Pasteurised and fermented dairy product and procedure for preparing such product |
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- 1996-07-09 CN CN96110634A patent/CN1156005A/en active Pending
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| CN100391369C (en) * | 2000-07-21 | 2008-06-04 | 雀巢制品公司 | Egg-based powder and food containing the same |
| CN100372468C (en) * | 2005-06-23 | 2008-03-05 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparation method of active lactobacillus fermented fruits and vegetables juice beverage |
| CN101204177B (en) * | 2007-12-14 | 2011-04-06 | 广州合诚实业有限公司 | Active lactic acid bacteria beverage and manufacture method thereof |
| CN101554186B (en) * | 2009-05-25 | 2012-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stomach-protecting yoghurt and preparation method thereof |
| CN102638994A (en) * | 2009-09-17 | 2012-08-15 | 达能股份公司 | Pasteurised and fermented dairy product and procedure for preparing such product |
| CN101933645A (en) * | 2010-08-11 | 2011-01-05 | 肖建生 | Poultry-egg beverage and processing method thereof |
| CN103222661A (en) * | 2013-04-14 | 2013-07-31 | 哈尔滨伟平科技开发有限公司 | Tremellodon gelatinosum fermentation beverage production method |
| CN103222661B (en) * | 2013-04-14 | 2014-08-20 | 黑龙江八一农垦大学 | Tremellodon gelatinosum fermentation beverage production method |
| CN107404890A (en) * | 2015-02-17 | 2017-11-28 | 株式会社益力多本社 | The manufacture method of fermentation dairy products |
| US11457641B2 (en) | 2015-02-17 | 2022-10-04 | Kabushiki Kaisha Yakult Honsha | Method for producing fermented milk food |
| CN105918745A (en) * | 2016-05-09 | 2016-09-07 | 南昌大学 | Method for preparing fermentation type egg white beverage through fermentation of clostridium butyricum and product prepared by method |
| CN107771891A (en) * | 2017-10-16 | 2018-03-09 | 华中农业大学 | A kind of preparation method of ferment local-flavor auxotype Egg Tarts |
| CN109619349A (en) * | 2019-01-10 | 2019-04-16 | 中铭生物科技(深圳)有限公司 | It is a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material |
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