CN116138310A - Yoghurt rich in immunoglobulin and preparation method thereof - Google Patents

Yoghurt rich in immunoglobulin and preparation method thereof Download PDF

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Publication number
CN116138310A
CN116138310A CN202310334790.6A CN202310334790A CN116138310A CN 116138310 A CN116138310 A CN 116138310A CN 202310334790 A CN202310334790 A CN 202310334790A CN 116138310 A CN116138310 A CN 116138310A
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immunoglobulin
feed liquid
milk
yoghurt
temperature
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俞兰秀
杨郁荭
王广萍
钟秀娟
严仁军
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Cass Dairy Shenzhen Co ltd
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Cass Dairy Shenzhen Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C7/00—Other dairy technology
    • A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

The invention belongs to the technical field of dairy product processing, and particularly relates to a yoghurt rich in immunoglobulin and a preparation method thereof. The invention firstly carries out degreasing treatment on raw milk, carries out heating sterilization on the cream without immunoglobulin, carries out low-temperature micro-filtration sterilization on the defatted milk with a large amount of immunoglobulin, and can furthest maintain the immunoglobulin content in the raw milk on the basis of ensuring the sterilization effect; and the problems of low viscosity, poor formability, poor overall sense and the like of the yoghurt caused by non-thermal denaturation of whey protein can be avoided by fermenting the specific lactobacillus composition, and the prepared yoghurt is rich in immunoglobulin, fine in texture and stable in sense.

Description

Yoghurt rich in immunoglobulin and preparation method thereof
Technical Field
The invention belongs to the technical field of dairy product processing. More particularly, to a yoghurt rich in immunoglobulin and a preparation method thereof.
Background
The yoghurt is well known in nutrition and delicacy, is prepared by taking raw milk (cattle, sheep and the like) or milk powder as a raw material and fermenting the raw material by sterilizing and inoculating lactobacillus, and is a health food which is deeply favored by consumers. Raw milk itself contains various nutrients and precious immunoglobulin IgG required by human body, but in order to eliminate the influence of original microorganisms in raw milk on the safety, quality and shelf life of yoghurt and endow the yoghurt with a better gel structure through the thermal denaturation of whey protein, the preparation process of the yoghurt must firstly carry out heat sterilization treatment on raw milk. The most common sterilization method worldwide is heating at 95 ℃ for 300 seconds; however, most of the active ingredients such as immunoglobulin in raw milk are deactivated under the condition of high temperature of 95 ℃, so that the yogurt produced by the method does not contain active ingredients such as immunoglobulin.
In order to improve the active ingredients of the yoghurt, chinese patent application CN101554186A discloses a gastrointestinal-protecting yoghurt, which improves the nutrition value and the added value of the yoghurt by adding a large amount of active immune proteins IgG and lactoferrin LF; however, after the active immune protein IgG and the lactoferrin LF are added, sterilization is still carried out at the temperature of 95-100 ℃ for 300 seconds, the added active immune protein IgG and lactoferrin LF are destroyed in structure, the activity is lost, and the effective content cannot be maintained in the yogurt obtained after production. In order to avoid the influence of long-time high-temperature heating sterilization on active ingredients, chinese patent application CN110214812A discloses a yoghurt which adopts steam immersion sterilization treatment, and flash evaporation and degassing are carried out for 0.09-0.5 s at the temperature of 130-157 ℃, so that microorganisms can be effectively killed on the premise of reducing the loss of nutrient components as much as possible; however, after the sterilization process, the high-temperature sterilization time is shortened, but the loss rate of the active immune protein IgG is still unavoidable to be more than 90%.
Disclosure of Invention
The invention aims to solve the technical problems of improving the immunoglobulin content of raw milk materials, overcoming the defect and the defect that the inactivation of active ingredients such as immunoglobulin is easy to cause in the existing yoghurt preparation process, solving the problem of poor yoghurt sense under a non-thermal sterilization process, and providing a yoghurt preparation method which is rich in immunoglobulin, fine in texture and stable in sense.
The invention aims to provide the yoghourt rich in the immunoglobulin, which is prepared by the method.
The above object of the present invention is achieved by the following technical scheme:
the preparation method of the yoghurt rich in the immunoglobulin specifically comprises the following steps:
s1, degreasing raw milk to obtain cream and skimmed milk;
s2, adding ingredients into the skim milk obtained in the step S1, and fully dissolving to obtain a feed liquid A;
s3, after the cream obtained in the step S1 is heated and sterilized (the protein content in the cream is very low, and the high-temperature sterilization has very little influence on the IgG content of subsequent products), immediately cooling to obtain feed liquid B;
s4, carrying out microfiltration sterilization on the feed liquid A obtained in the step S2 by adopting a microfiltration membrane, wherein the aperture of the microfiltration membrane is 0.8-1.4 mu m, so as to obtain feed liquid C;
s5, mixing the feed liquid B obtained in the step S3 with the feed liquid C obtained in the step S4, heating and homogenizing;
s6, cooling after homogenization is finished, and adding lactobacillus, wherein the lactobacillus contains Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus Stre ptococcus thermophilus 210202 strain, the CFU activity ratio of the lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus Stre ptococcus thermophilus 210202 strain is 1:1-1:10, and the total inoculation amount is 0.5-5 multiplied by 10 7 CFU/g, stirring uniformly, standing and fermenting until the pH value is reduced to 4.6, and obtaining fermented milk;
and S7, stirring and demulsifiing the fermented milk obtained in the step S6, cooling, filling, packaging, refrigerating, and obtaining a finished product when the fermented milk is detected to be qualified.
The micro-filtration sterilization technology can achieve good sterilization effect and fully retain active substances in raw milk, but the raw milk has low viscosity, poor formability and poor overall sense after fermentation under the condition that the raw milk is not subjected to heat denaturation treatment of whey protein. In order to solve the problems, the lactobacillus bulgaricus subspecies and streptococcus thermophilus Stre ptococcus thermophilus 210202 strain containing lactobacillus delbrueckii are adopted as lactic acid bacteria for fermentation, and the finished product is unexpectedly found to have fine texture and better organoleptic properties under the condition that the finished product is not subjected to heat denaturation treatment of whey protein.
In step S1, the raw milk is concentrated before degreasing, and the concentration process is organic coiled film reverse osmosis concentration, the concentration temperature is 2-10 ℃, and the concentration multiple is 1.1-2.0 times. The technology can be adopted to carry out reverse osmosis concentration under the low temperature condition so as to improve the content of immunoglobulin in the raw materials.
Preferably, in step S1, the degreasing temperature is 50-60 ℃.
Further, in step S2, the dissolution temperature is 40 to 50 ℃.
Further, in the step S2, the ingredients comprise 0-8% of white granulated sugar, 0-0.5% of bovine coloctrum powder and 0-2% of whey protein powder by total mass.
Further, in the step S3, the heating sterilization is performed for 4 to 15 seconds under the condition of 120 to 125 ℃; the cooling temperature is 55-65 ℃.
Further, in step S5, the heating temperature is 60-70 ℃, and the homogenizing pressure is 15-20 MPa.
Further, in step S6, the mixture is cooled to 40 to 45 ℃ after the homogenization.
Further, in step S6, the streptococcus thermophilus Stre ptococcus thermophilus 210202 strain is deposited with the culture unit: china general microbiological culture Collection center (CGMCC, no.1, xielu No. 3, north Chen in the Chaoyang area of Beijing) for the collection day: 10 months 15 days 2018, deposit number: CGMCC No.16585.
Further, in the step S7, the stirring speed is 15-35 rpm, and the stirring time is 2-10 min.
Further, in the step S7, the temperature is cooled to 15-25 ℃, and the temperature is refrigerated to 2-6 ℃.
In addition, the invention also provides the yoghourt rich in the immunoglobulin, which is prepared by the preparation method.
The invention has the following beneficial effects:
the invention firstly carries out degreasing treatment on raw milk, carries out heating sterilization on the cream without immunoglobulin, carries out low-temperature micro-filtration sterilization on the defatted milk with a large amount of immunoglobulin, and can furthest maintain the immunoglobulin content in the raw milk on the basis of ensuring the sterilization effect; and the problems of low viscosity, poor formability, poor overall sense and the like of the yoghurt caused by non-thermal denaturation of whey protein can be avoided by fermenting the specific lactobacillus composition, and the prepared yoghurt is rich in immunoglobulin, fine in texture and stable in sense.
Drawings
FIG. 1 is a flow chart of a method for preparing an immunoglobulin-enriched yogurt according to example 1 of the present invention.
Detailed Description
The invention is further illustrated in the following drawings and specific examples, which are not intended to limit the invention in any way. Unless specifically stated otherwise, the reagents, methods and apparatus employed in the present invention are those conventional in the art.
Wherein the streptococcus thermophilus Stre ptococcus thermophilus 210202 strain is adopted, and the preservation unit is as follows: china general microbiological culture Collection center (CGMCC, no.1, xielu No. 3, north Chen in the Chaoyang area of Beijing) for the collection day: 10 months 15 days 2018, deposit number: CGMCC No.16585; has been disclosed in chinese patent application CN110218675 a.
Reagents and materials used in the following examples are commercially available unless otherwise specified.
Example 1 preparation method of immunoglobulin-enriched yogurt
The preparation method of the yoghurt rich in the immunoglobulin specifically comprises the following steps:
s1, performing reverse osmosis concentration treatment on raw milk by using an organic coiled film, wherein the concentration treatment temperature is 2 ℃, and the concentration multiple is 2.0 times;
s2, heating the concentrated raw milk obtained in the step S1 to 55 ℃, and performing milk purification and degreasing treatment to obtain cream and skimmed milk;
s3, adding ingredients into the skim milk obtained in the step S2, and fully dissolving at 40 ℃, wherein the ingredients comprise 8% of white granulated sugar, 0.5% of bovine coloctrum powder and 1.0% of whey protein powder by total mass, so as to obtain a feed liquid A;
s4, sterilizing the cream obtained in the step S2 at 120 ℃ for 4 seconds, immediately cooling to 55 ℃ (the content of protein in the cream is very low, and the high-temperature sterilization in the section has very little influence on the IgG content of subsequent products) to obtain a feed liquid B;
s5, carrying out microfiltration sterilization on the feed liquid A obtained in the step S3 by adopting a microfiltration membrane, wherein the aperture of the microfiltration membrane is 0.8 mu m, so as to obtain a feed liquid C;
s6, mixing the feed liquid B obtained in the step S4 with the feed liquid C obtained in the step S5, heating to 60 ℃, and homogenizing under the pressure of 20MPa;
s7, cooling to 42 ℃ after homogenization is finished, sampling and detecting the total number of bacterial colonies, and adding lactobacillus, wherein the lactobacillus contains Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus Stre ptococcus thermophilus 210202 strain, the CFU activity ratio of the lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus Stre ptococcus thermophilus 210202 strain is 1:5, and the inoculation amount is 0.5X10 7 CFU/g, stirring uniformly, standing and fermenting until the pH value is reduced to 4.6, and obtaining fermented milk;
and S8, stirring and demulsifiing the fermented milk obtained in the step S7 at a stirring speed of 15rpm for 5min, cooling to 15 ℃ after stirring and demulsification, filling and packaging, refrigerating in an environment of 2-6 ℃, and obtaining a finished product when the temperature is reduced to the environment temperature and the detection is qualified.
See fig. 1 for a specific flow.
Example 2 preparation method of immunoglobulin-enriched yogurt
The preparation method of the yoghurt rich in the immunoglobulin specifically comprises the following steps:
s1, performing reverse osmosis concentration treatment on raw milk through an organic coiled film, wherein the concentration treatment temperature is 6 ℃, and the concentration multiple is 2.0 times;
s2, heating the concentrated raw milk obtained in the step S1 to 60 ℃, and performing milk purification and degreasing treatment to obtain cream and skimmed milk;
s3, adding ingredients into the skim milk obtained in the step S2, and fully dissolving at 45 ℃, wherein the ingredients comprise 8% of white granulated sugar, 0.0% of bovine coloctrum powder and 0.5% of whey protein powder by total mass, so as to obtain a feed liquid A;
s4, sterilizing the cream obtained in the step S2 at 122 ℃ for 4 seconds, immediately cooling to 55 ℃ (the content of protein in the cream is very low, and the high-temperature sterilization in the section has very little influence on the IgG content of subsequent products) to obtain a feed liquid B;
s5, carrying out microfiltration sterilization on the feed liquid A obtained in the step S3 by adopting a microfiltration membrane, wherein the aperture of the microfiltration membrane is 1.4 mu m, so as to obtain a feed liquid C;
s6, mixing the feed liquid B obtained in the step S4 with the feed liquid C obtained in the step S5, heating to 65 ℃, and homogenizing under the pressure of 20MPa;
s7, cooling to 40 ℃ after homogenization is finished, sampling and detecting the total number of bacterial colonies, and adding lactobacillus, wherein the lactobacillus contains Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus Stre ptococcus thermophilus 210202 strain, the CFU activity ratio of the two is 1:10, and the inoculation amount is 0.5X10 7 CFU/g, stirring uniformly, standing and fermenting until the pH value is reduced to 4.6, and obtaining fermented milk;
and S8, stirring and demulsifiing the fermented milk obtained in the step S7 at a stirring speed of 15rpm for 5min, cooling to 15 ℃ after stirring and demulsification, filling and packaging, refrigerating in an environment of 2-6 ℃, and obtaining a finished product when the temperature is reduced to the environment temperature and the detection is qualified.
Example 3 preparation of an immunoglobulin-rich yogurt
The preparation method of the yoghurt rich in the immunoglobulin comprises the following steps:
s1, performing reverse osmosis concentration treatment on raw milk by using an organic coiled film, wherein the concentration treatment temperature is 4 ℃, and the concentration multiple is 1.1 times;
s2, heating the concentrated raw milk obtained in the step S1 to 55 ℃, and performing milk purification and degreasing treatment to obtain cream and skimmed milk;
s3, adding ingredients into the skim milk obtained in the step S2, and fully dissolving at 40 ℃, wherein the ingredients comprise 8% of white granulated sugar, 0.0% of bovine coloctrum powder and 1.5% of whey protein powder by total mass, so as to obtain a feed liquid A;
s4, sterilizing the cream obtained in the step S2 at 125 ℃ for 15 seconds, immediately cooling to 60 ℃ (the content of protein in the cream is very low, and the high-temperature sterilization in the section has very little influence on the IgG content of subsequent products) to obtain a feed liquid B;
s5, carrying out microfiltration sterilization on the feed liquid A obtained in the step S3 by adopting a microfiltration membrane, wherein the aperture of the microfiltration membrane is 0.8 mu m, so as to obtain a feed liquid C;
s6, mixing the feed liquid B obtained in the step S4 with the feed liquid C obtained in the step S5, heating to 60 ℃, and homogenizing under 15MPa;
s7, cooling to 45 ℃ after homogenization is finished, sampling and detecting the total number of bacterial colonies, and adding lactobacillus, wherein the lactobacillus contains Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus Stre ptococcus thermophilus 210202 strain, the CFU activity ratio of the two is 1:8, and the inoculation amount is 0.5X10 7 CFU/g, stirring uniformly, standing and fermenting until the pH value is reduced to 4.6, and obtaining fermented milk;
s8, stirring and demulsifiing the fermented milk obtained in the step S7 at the stirring speed of 25rpm for 2min, cooling to 20 ℃ after stirring and demulsification, filling and packaging, refrigerating in an environment of 2-6 ℃, and obtaining a finished product when the temperature is reduced to the environment temperature and the detection is qualified.
Comparative example 1 preparation method of yogurt
The preparation method of the yoghurt comprises the following steps:
s1, performing reverse osmosis concentration treatment on raw milk by using an organic coiled film, wherein the concentration treatment temperature is 2 ℃, and the concentration multiple is 2.0 times;
s2, adding ingredients into the concentrated milk obtained in the step S1, and fully dissolving at 40 ℃, wherein the ingredients comprise 8% of white granulated sugar, 0.5% of bovine coloctrum powder and 1.0% of whey protein powder by total mass, so as to obtain a feed liquid A;
s3, heating the feed liquid A obtained in the step S2 to 65 ℃ for homogenization, wherein the homogenization pressure is 20MPa, so as to obtain feed liquid B;
s4, sterilizing the feed liquid B obtained in the step S3 at 95 ℃ for 300 seconds, and then cooling to 40 ℃ to obtain feed liquid C;
s5, adding lactobacillus into the feed liquid C obtained in the step S4, wherein the lactobacillus contains lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus Stre ptococcus thermophThe strain il 210202 has CFU activity ratio of 1:5 and inoculum size of 0.5X10 7 CFU/g, stirring uniformly, standing and fermenting until the pH value is reduced to 4.6, and obtaining fermented milk;
s6, stirring and demulsifiing the fermented milk obtained in the step S5, wherein the stirring speed is 15rpm, the stirring time is 5min, cooling to 15 ℃ after stirring and demulsification, filling and packaging, and refrigerating in an environment of 2-6 ℃, and when the temperature is reduced to the environment temperature, obtaining a finished product.
The difference from example 1 is that the sterilization technique in the manufacturing process of this comparative example was changed to the ordinary sterilization at 95 deg.c for 300 seconds, and the degreasing treatment was omitted.
Comparative example 2 preparation method of yogurt
The preparation method of the yoghurt comprises the following steps:
s1, performing reverse osmosis concentration treatment on raw milk by using an organic coiled film, wherein the concentration treatment temperature is 2 ℃, and the concentration multiple is 2.0 times;
s2, heating the concentrated raw milk obtained in the step S1 to 55 ℃, and performing milk purification and degreasing treatment to obtain cream and skimmed milk;
s3, adding ingredients into the skim milk obtained in the step S2, and fully dissolving at 40 ℃, wherein the ingredients comprise 8% of white granulated sugar, 0.5% of bovine coloctrum powder and 1.0% of whey protein powder by total mass, so as to obtain a feed liquid A;
s4, sterilizing the cream obtained in the step S2 at 120 ℃ for 4 seconds, immediately cooling to 55 ℃ (the content of protein in the cream is very low, and the high-temperature sterilization in the section has very little influence on the IgG content of subsequent products) to obtain a feed liquid B;
s5, carrying out microfiltration sterilization on the feed liquid A obtained in the step S3 by adopting a microfiltration membrane, wherein the aperture of the microfiltration membrane is 0.8 mu m, so as to obtain a feed liquid C;
s6, mixing the feed liquid B obtained in the step S4 with the feed liquid C obtained in the step S5, heating to 60 ℃, and homogenizing under the pressure of 20MPa;
s7, cooling to 40 ℃ after homogenization, adding lactobacillus which contains Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus (the lactobacillus is Hansen of Danish, the activity ratio of CFU is 1:5, and Streptococcus thermophilus Stre ptococcus thermophilus 210202 strain of the invention are different strains), and standing and fermenting until the pH value is reduced to 4.6 after uniform stirring to obtain fermented milk;
and S8, stirring and demulsifiing the fermented milk obtained in the step S7 at a stirring speed of 15rpm for 5min, cooling to 15 ℃ after stirring and demulsification, filling and packaging, refrigerating in an environment of 2-6 ℃, and obtaining a finished product when the temperature is reduced to the environment temperature.
The difference from example 1 is that this comparative example uses other species for fermentation.
Comparative example 3 preparation method of yogurt
The preparation method of the yoghurt comprises the following steps:
s1, purchasing cow milk which is commercially available and is produced by a steam immersion type sterilization treatment process, and heating to 40 ℃ gently to obtain feed liquid A;
s2, adding lactobacillus into the feed liquid A obtained in the S1, wherein the lactobacillus contains lactobacillus delbrueckii subspecies bulgaricus and streptococcus thermophilus (the lactobacillus is hansen strains of Danish, the activity ratio of the two CFU is 1:5, and the streptococcus thermophilus Stre ptococcus thermophilus 210202 strain of the invention are different strains), and after uniform stirring, standing and fermenting until the pH value is reduced to 4.6, so as to obtain fermented milk;
s3, stirring and demulsifiing the fermented milk obtained in the step S2, wherein the stirring speed is 15rpm, the stirring time is 5min, cooling to 15 ℃ after stirring and demulsification, filling and packaging, and refrigerating in an environment of 2-6 ℃, and when the temperature is reduced to the environment temperature, obtaining a finished product.
The difference from comparative example 2 is that the yogurt is produced by directly fermenting cow milk produced by the steam immersion sterilization treatment process in this comparative example.
Test example 1 determination of IgG content of yoghurt immunoglobulin
The content of active ingredient (immunoglobulin IgG) in raw milk, yogurt prepared in examples and comparative examples, and commercial yogurt was measured.
1. The testing method comprises the following steps:
immunoglobulin IgG content was determined with reference to the T/SSFS 0002-2021 method, and the centrifugation parameters were changed to: 4 ℃,2000rpm,10min.
2. Test results:
TABLE 1 determination of yogurt active ingredient
Figure BDA0004156058340000081
As can be seen from the table, the yoghourt prepared by the method is rich in immunoglobulin IgG, the content of the yoghourt is basically consistent with that of the raw materials, and concentration or ingredient addition of bovine coloctrum can improve the content of the immunoglobulin IgG; when high temperature sterilization is adopted, the activity of immunoglobulin IgG is directly destroyed, and the finished product is not detected. IgG in the raw materials and the yoghourt treated by the steam immersion type sterilization treatment process is detected but has low content.
Test example 2 organoleptic testing of yoghurt
The organoleptic properties of the yogurts prepared in the examples and comparative examples were determined.
And (3) detecting fineness: after the sample is stirred gently and uniformly by a small spoon, the texture is observed against light, a spoon is taken to observe whether particles exist or not, and then the sample is sent into an oral cavity to taste the fineness of the taste.
And (3) viscosity detection: viscosity measurements were performed on the samples of examples and comparative examples using a BROOKFIELD rotational viscometer DV-I using the same rotor and rotational speed.
Stability detection: and (3) placing the sample in a refrigerator with the temperature of 2-6 ℃ for refrigerating for 25 days, and taking out the water separating condition of the observed sample.
2. Test results:
table 2 results of yogurt sensory testing
Group of Fineness degree Viscosity of the mixture Stability during 25 days of refrigeration
Example 1 Fine and smooth tissue and no particles 5712 No water separation
Example 2 Fine and smooth tissue and no particles 5965 No water separation
Example 3 Fine and smooth tissue and no particles 2860 No water separation
Comparative example 1 Has small amount of particles and general fineness 8701 No water separation
Comparative example 2 Coarse tissue 4012 Water evolution about 10%
Comparative example 3 Has small amount of particles and general fineness 2010 Water evolution about 1%
The table shows that the yoghourt prepared by the method has fine and smooth tissue state, moderate viscosity and good stability in the shelf life.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.

Claims (10)

1. The preparation method of the yoghurt rich in the immunoglobulin is characterized by comprising the following steps of:
s1, degreasing raw milk to obtain cream and skimmed milk;
s2, adding ingredients into the skim milk obtained in the step S1, and fully dissolving to obtain a feed liquid A;
s3, heating and sterilizing the cream obtained in the step S1, and immediately cooling to obtain a feed liquid B;
s4, carrying out microfiltration sterilization on the feed liquid A obtained in the step S2 by adopting a microfiltration membrane, wherein the aperture of the microfiltration membrane is 0.8-1.4 mu m, so as to obtain feed liquid C;
s5, mixing the feed liquid B obtained in the step S3 with the feed liquid C obtained in the step S4, heating and homogenizing;
s6, cooling after homogenization is finished, and adding lactobacillus, wherein the lactobacillus contains Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus Stre ptococcus thermophilus 210202 strain, the CFU activity ratio of the lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus Stre ptococcus thermophilus 210202 strain is 1:1-1:10, and the total inoculation amount is 0.5-5 multiplied by 10 7 CFU/g, stirring uniformly, standing and fermenting until the pH value is reduced to 4.6, and obtaining fermented milk;
and S7, stirring and demulsifiing the fermented milk obtained in the step S6, cooling, filling, packaging, refrigerating, and obtaining a finished product when the fermented milk is detected to be qualified.
2. The preparation method according to claim 1, wherein in the step S1, the raw milk is concentrated before degreasing, and the concentration process is organic coiled film reverse osmosis concentration, the concentration temperature is 2-10 ℃, and the concentration multiple is 1.1-2.0 times.
3. The method according to claim 1, wherein the degreasing temperature in step S1 is 50 to 60 ℃.
4. The method according to claim 1, wherein the dissolution temperature in step S2 is 40 to 50 ℃.
5. The preparation method according to claim 1, wherein in the step S2, the ingredients include 0 to 8% white granulated sugar, 0 to 0.5% bovine coloctrum powder, and 0 to 2% whey protein powder by total mass.
6. The preparation method according to claim 1, wherein in the step S3, the heat sterilization is performed at 120-125 ℃ for 4-15 seconds; the cooling temperature is 55-65 ℃.
7. The method according to claim 1, wherein in step S5, the heating temperature is 60 to 70℃and the homogenizing pressure is 15 to 20MPa.
8. The method according to claim 1, wherein in step S6, the homogenized mixture is cooled to 40 to 45 ℃.
9. The method according to claim 1, wherein in step S6, the Streptococcus thermophilus Stre ptococcus thermophilus 210202 strain is deposited in: china general microbiological culture Collection center, preservation date: 10 months 15 days 2018, deposit number: CGMCC No.16585.
10. An immunoglobulin-rich yoghurt prepared by the method of any one of claims 1 to 9.
CN202310334790.6A 2023-03-24 2023-03-24 Yoghurt rich in immunoglobulin and preparation method thereof Pending CN116138310A (en)

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