CN117099848A - Lactobacillus sake normal temperature setting carrot yoghourt and preparation method thereof - Google Patents

Lactobacillus sake normal temperature setting carrot yoghourt and preparation method thereof Download PDF

Info

Publication number
CN117099848A
CN117099848A CN202311198782.XA CN202311198782A CN117099848A CN 117099848 A CN117099848 A CN 117099848A CN 202311198782 A CN202311198782 A CN 202311198782A CN 117099848 A CN117099848 A CN 117099848A
Authority
CN
China
Prior art keywords
fermentation
carrot
starter
lactobacillus
temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202311198782.XA
Other languages
Chinese (zh)
Inventor
范洪臣
林枫翔
韩雪
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Harbin Meihua Biotechnology Co ltd
Original Assignee
Harbin Meihua Biotechnology Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Harbin Meihua Biotechnology Co ltd filed Critical Harbin Meihua Biotechnology Co ltd
Priority to CN202311198782.XA priority Critical patent/CN117099848A/en
Publication of CN117099848A publication Critical patent/CN117099848A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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.
    • 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
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

The invention belongs to the technical field of microorganisms, and particularly relates to a normal-temperature setting carrot yoghourt of lactobacillus sake and a preparation method thereof. The invention provides a preparation method of normal-temperature setting carrot yoghourt, which comprises the following steps: uniformly mixing carrot juice and milk, and adding fermentable sugar to obtain a mixed solution; homogenizing and sterilizing the mixed solution at high temperature, and cooling to room temperature to obtain a sterilized solution; and adding a starter into the sterilized solution for fermentation to obtain the normal-temperature setting carrot yoghourt. The preparation method provided by the invention has low cost and obviously shortens the preparation time; the prepared yoghurt has good curd state, unique flavor and fine taste.

Description

Lactobacillus sake normal temperature setting carrot yoghourt and preparation method thereof
Technical Field
The invention belongs to the technical field of microorganisms, and particularly relates to a normal-temperature setting carrot yoghourt of lactobacillus sake and a preparation method thereof.
Background
The probiotic yogurt is increasingly accepted by the general public with its stable quality, good safety, unique flavor and health value (Zheng Min, du Jingjing, liu Yi, whispering research progress [ J ]. Modern food, 2022,28 (13): 48-50.). A large number of researches show that probiotics have multiple health care effects on human bodies, such as regulating intestinal flora, maintaining the balance in the flora, promoting food digestion, improving constipation, reducing cholesterol level, relieving lactose intolerance, inhibiting the proliferation of harmful bacteria and the generation of harmful substances in the intestinal tract, inhibiting the aging of organisms and the like. It follows that the physiological function of probiotics has great benefit on the vital activities of the organism.
Studies have shown that fermentation temperatures have a large effect on the quality of yogurt (Lyn, C, radke-Mitchell, et al I nfluence of Temperature on Associative Growth of Streptococcus thermophilus and Lactobacillus bulgaricus [ J ]. Journal of Dairy Science,1986,54 (1): 17-22.; meybodi N M, mortazavin AM, arab M, et al Probiotic viability in yoghurt: areview of influential factors [ J ]. International Dairy Journal,2020,109 (1): 104-793.). At present, the fermentation strains of the yoghourt mainly comprise lactobacillus thermophilus, lactobacillus bulgaricus and streptococcus thermophilus, the conventional fermentation strains are prepared into a yoghourt starter according to a certain proportion, and the yoghourt can be prepared at home by controlling the temperature of a yoghourt machine to be 37-42 ℃. Thus, current home fermented yogurt relies on the temperature control of the fermentation equipment (e.g., home yogurt machines), but yogurt machines require self-purchase, resulting in additional costs.
Chinese patent application 202111577737.6 discloses a preparation method of yoghurt, which comprises the following steps: mixing milk and white sugar, homogenizing, sterilizing, and mixing Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus according to the inoculation amount ratio of 6:1-1:1 inoculating, fermenting at 44-45 ℃ until the fermentation reaches the end point, wherein the pH of the end point is less than or equal to 4.5, and the acidity range is 70-80 DEG T, thus obtaining the yoghourt.
Chinese patent application 202111659262.5 discloses a method for preparing yoghurt, which comprises: mixing raw milk and/or reconstituted milk with sweetener, xinjiang tomato sauce, acidity regulator, starter and synergistic bacteria producing GABA for fermentation to obtain fermented milk; mixing a stabilizing agent with water, and mixing the obtained feed liquid with the fermented milk; the fermentation temperature is 28-30 ℃ and the fermentation time is 24-36 hours.
The quality of the yoghurt fermented at normal temperature is higher than that of the yoghurt fermented at high temperature, and the yoghurt fermented at normal temperature has finer and smoother taste after solidification, has unique aroma of fermented milk and has less whey precipitation (Meybodi N M, mortazavia A M, arab M, et al Probiotic viability in yoghurt: A review of influential factors [ J ]. International Dairy Journal,2020,109 (1): 104-793.; choi Y J, jin H Y, yang H S, et al quality and storage characteristics of yogurt containing Lacobacillus sakei ALI033 and cinnamon ethanol extract [ J ]. Journal of Animal Science & Technology,2016,58 (1): 16.). In the curing and refrigerating stages, the yogurt fermented at normal temperature is more stable than the yogurt fermented at high temperature, and the acidity and pH change during post-curing are small. In addition, the fat content of the yoghurt fermented at ambient temperature is slightly higher than that of the yoghurt fermented at elevated temperature (Ali, mostafaie, ghalamrez, et al effect of fermentation temperature and different Streptococcus thermophilus to Lactobacillus bulgaricus ratios on Kermanshahi roghan and yoghurt fatty acid profiles [ J ] The Journal of dairy research,2018,23 (3): 72-75.).
Therefore, there is a need in the art for a method of fermenting yogurt at ambient temperature to save fermentation costs and improve yogurt quality.
Disclosure of Invention
The invention comprehensively considers the health benefits of the preparation raw materials and the demands of consumers, selects carrots as the preparation raw materials, and simultaneously unexpectedly separates a strain of lactobacillus sake (also called lactobacillus sake widely) CGMCC No.27270 from pickled Chinese cabbage. The lactobacillus sake has good fermentation characteristics, can grow in milk at normal temperature, and is suitable for normal temperature yoghurt fermentation (A R P L, A M J M, A C A P, et al, physics and microbial changes in yogurts produced under different pressure and temperature conditions, science direct [ J ]. LWT,2019,99 (3): 423-430.; marceau A, zagrec M, marie-Christine Champomier-Verg [ s.positive effects of growth at suboptimal temperature and high salt concentration on long-term survival of Lactobacillus sakei ] [ J ]. Research in Microbiology,2003,154 (1): 37-42.).
The technical scheme for realizing the technical purposes is as follows:
preservation information:
biological material: MH-LS-01
Classification naming: lactobacillus guangdingensis sake (Latilactobacillus sakei)
Preservation time: 2023, 05, 06
Deposit place: china general microbiological culture Collection center (China Committee for culture Collection of microorganisms)
Preservation number: CGMCC No.27270.
The invention aims at providing a preparation method of normal-temperature setting carrot yoghourt, which comprises the following steps of:
(1) Uniformly mixing carrot juice and milk, and adding fermentable sugar to obtain a mixed solution;
(2) Homogenizing and sterilizing the mixed solution at high temperature, and cooling to room temperature to obtain a sterilized solution;
(3) And adding a starter into the sterilized solution for fermentation to obtain the normal-temperature setting carrot yoghourt.
In some embodiments, the step (1) further comprises:
crushing carrot, filtering to obtain carrot juice.
In some embodiments, the fermentable sugars include, but are not limited to, glucose, fructose, sucrose, lactose, maltose, or maltotriose.
In some preferred embodiments, the fermentable sugar is sucrose or maltose, preferably sucrose.
In some embodiments, the fermentable sugar is present in a mass to volume ratio (g/mL) of 5% to 7%, where g is the mass of fermentable sugar and mL is the total volume of carrot juice and milk.
In some preferred embodiments, the fermentable sugar is present in a mass to volume ratio of 6%.
In some embodiments, the conditions of high temperature sterilization in step (2) are 85 ℃ for 5min.
In some embodiments, the homogenizing conditions in step (2) comprise:
1) The pressure is 220-250bar;
2) The temperature is 60-65 ℃.
In some embodiments, the fermentation in step (3) is a isothermal fermentation.
The fermentation is carried out under aseptic conditions, and the skilled person can choose a specific aseptic environment according to common general knowledge and conventional technical means.
In some embodiments, the fermentation in step (3) is a constant temperature fermentation of 22 ℃ to 28 ℃.
In some embodiments, the fermentation in step (3) may be a constant temperature fermentation at 22 ℃,23 ℃, 24 ℃, 25 ℃, 26 ℃, 27 ℃,28 ℃.
In some preferred embodiments, the fermentation in step (3) is a constant temperature fermentation at 25 ℃.
In some embodiments, the fermentation in step (3) is for a period of 14 to 18 hours.
In some embodiments, the fermentation in step (3) is for a period of 14, 14.5, 15, 15.5, 16, 16.5, 17, 17.5, 18 hours.
In some preferred embodiments, the fermentation in step (3) is for 16 hours.
In some embodiments, step (3) further comprises:
and (5) after fermentation is stopped, obtaining fermentation liquor, and refrigerating and after-ripening.
In some preferred embodiments, the refrigerated afterripening conditions are standing at 4 ℃ for 10-20h.
In some embodiments, the acidity of the fermentation broth is 67.3-68.3°t.
In some embodiments, the fermentation broth has a viable count of at least 1.1X10 9 CFU/mL。
In some embodiments, the starter comprises mesophilic lactic acid bacteria.
In some embodiments, the mesophilic lactic acid bacteria include, but are not limited to, lactobacillus plantarum, lactobacillus paracasei, lactobacillus sake or lactobacillus curvatus.
In some embodiments, the leavening agent comprises at least 7.5X10 7 CFU/mL mesophilic lactic acid bacteria.
In some preferred embodiments, the mesophilic lactic acid bacteria may be lactobacillus sake.
In some preferred embodiments, the mesophilic lactic acid bacteria may be lactobacillus sake of CGMCC No.27270.
In some embodiments, the starter comprises 7.68X10 7 -1.31×10 8 CGMCC No.27270 of CFU/mL lactobacillus sake.
In some embodiments, the starter comprises 1.00×10 8 -1.08×10 8 CGMCC No.27270 of CFU/mL lactobacillus sake.
In some preferred embodiments, the starter comprises 1.00×10 8 、1.01×10 8 、1.02×10 8 、1.03×10 8 、1.04×10 8 、1.05×10 8 、1.06×10 8 、1.07×10 8 、1.08×10 8 CGMCC No.27270 of CFU/mL lactobacillus sake.
In some preferred embodiments, the starter comprises 1.04×10 8 CGMCC No.27270 of CFU/mL lactobacillus sake.
The second purpose of the invention is to provide the normal-temperature setting carrot yoghourt prepared by any one of the methods.
In some preferred embodiments, the ambient setting carrot yogurt is lactobacillus sake ambient setting carrot yogurt.
In some preferred embodiments, the ambient temperature set carrot yogurt is CGMCC No.27270 Lactobacillus sake.
In some embodiments, the ambient setting carrot yogurt has an acidity of 67.3 to 68.3°t, preferably 67.8°t.
In some embodiments, the ambient setting carrot yogurt has a viable count of at least 1.1X10 9 CFU/mL, preferably 1.1X10 9 CFU/mL。
In some embodiments, the ambient setting carrot yogurt has a water retention of at least 40%.
In some embodiments, the pH of the ambient setting carrot yogurt is greater than 4.3, preferably 4.66-4.68.
In some embodiments, the ambient setting carrot yogurt further comprises food acceptable excipients including, but not limited to, gelatin, pectin, agar, carrageenan, gellan gum, modified starches (e.g., hydroxypropyl di-starch phosphate), whey proteins, milk proteins, concentrated milk proteins, cream, flavoring essence, fructose syrup, white granulated sugar, sodium hydroxymethyl cellulose, citric acid, sodium citrate, diglycerol fatty acid esters, and the like.
The third object of the present invention is to provide a probiotic preparation comprising any one of the above-mentioned ambient setting carrot yogurt and a container for holding the ambient setting carrot yogurt.
In some embodiments, the container may be formed from a variety of materials, such as glass or plastic. The container contains probiotic ferments, including the ambient-set carrot yogurt itself and/or other probiotic ferments (e.g., lactobacillus thermophilus yogurt, lactobacillus bulgaricus yogurt).
The probiotic preparation may retain the biological activity of the active ingredient (e.g. lactobacillus mesophilic, preferably lactobacillus sake) and contain no additional ingredients having unacceptable toxicity to the subject to which the probiotic preparation is to be administered or consumed.
The probiotic preparation is sterile.
Compared with the prior art, the preparation method of the normal-temperature solidified carrot yoghourt by using the lactobacillus sake has at least the following technical effects:
(1) The normal-temperature fermentation is realized, the dependence on fermentation equipment is eliminated, and the preparation cost is remarkably saved;
(2) The fermentation time is obviously shortened, the prior art mostly needs to ferment for more than 20 hours, and the invention can complete the fermentation by only 16 hours at the highest speed;
(3) The prepared yoghurt has good taste and flavor, has a sensory score as high as 90.5 and is improved by 15.6 percent compared with a control group (fungus powder group);
(4) The prepared yoghurt has proper acidity, higher water holding rate and higher viable count;
(5) The apparent viscosity is higher, and the solidification state is more favorably maintained.
Drawings
Figure 1 shows the effect of the addition of the seed on the acidity of the yoghurt titration.
Figure 2 shows the effect of the amount of added bacteria on the organoleptic score of yoghurt.
FIG. 3 shows the effect of fermentation time on the viable count of yoghurt.
Figure 4 shows the effect of fermentation time on acidity titration of yoghurt.
Figure 5 shows the effect of fermentation time on yogurt sensory scores.
FIG. 6 shows the effect of fermentation temperature on the viable count of yoghurt.
Figure 7 shows the effect of fermentation temperature on acidity titration of yoghurt.
Figure 8 shows the effect of fermentation temperature on yogurt sensory scores.
Fig. 9 shows the effect of sucrose addition on the viable count of yogurt.
Figure 10 shows the effect of sucrose addition on yogurt titration acidity.
Figure 11 shows the effect of sucrose addition on yogurt sensory scores.
Figures 12 and 13 show the effect of interactions between different factors (fermentation time and inoculum size) on sensory evaluation.
Figures 14 and 15 show the effect of interactions between different factors (fermentation temperature and inoculum size) on sensory evaluation.
Figures 16 and 17 show the effect of interactions between different factors (fermentation temperature and fermentation time) on sensory evaluation.
Figure 18 shows the effect of different fermenters on apparent viscosity of yoghurt.
Figure 19 shows the effect of different ferments on the organoleptic evaluation of yoghurt.
Detailed Description
Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly used in the art to which this invention belongs. For the purposes of explaining the present specification, the following definitions will apply, and terms used in the singular will also include the plural and vice versa, as appropriate.
The terms "a" and "an" as used herein include plural referents unless the context clearly dictates otherwise. For example, reference to "a cell" includes a plurality of such cells, equivalents thereof known to those skilled in the art, and so forth.
The term "about" as used herein means a range of + -20% of the numerical values thereafter. In some embodiments, the term "about" means a range of ±10% of the numerical value following that. In some embodiments, the term "about" means a range of ±5% of the numerical value following that.
The numerical ranges used herein should be understood to have enumerated all numbers within the range. For example, a range of 1 to 20 should be understood to include any number, combination of numbers, or subrange from the following group: 1.2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20.
The terms "include" or "comprising" as used herein mean "including but not limited to". The term is intended to be open ended to specify the presence of any stated features, elements, integers, steps, or components, but does not preclude the presence or addition of one or more other features, elements, integers, steps, components, or groups thereof. Thus, the term "comprising" includes the more limiting terms "consisting of … …" and "consisting essentially of … …". In one embodiment, the term "comprising" as used throughout the application, and in particular in the claims, may be replaced by the term "consisting of … …".
The terms "optional," "any," or "any" used herein mean that the subsequently described event or circumstance may, but need not, occur, and that the description includes instances where the event or circumstance occurs or does not.
The term "and/or" as used herein is understood to mean any one of the selectable items or a combination of any two or more of the selectable items.
The term "normal temperature" as used herein refers to room temperature or room temperature, i.e. the temperature of the room environment in its natural state without any instrumentation and/or equipment. In some examples, the ambient temperature is 20 ℃ to 28 ℃. In some preferred examples, the ambient temperature is from 24 ℃ to 26 ℃. In some more preferred examples, the ambient temperature is 26 ℃.
The terms "lactobacillus sake", "CGMCC No.27270 lactobacillus sake" or "Latilactobacillus sakei" as used herein refer to lactobacillus strains which are gram positive, negative in the catalase test, white in colony morphology, raised, opaque, slippery in surface, regular in colony edges, short in colony morphology, single or paired in arrangement. In some examples, the lactobacillus sake is preserved in China general microbiological culture collection center (CGMCC), and the preservation number is CGMCC No.27270. In some examples, the lactobacillus sake may also be referred to as lactobacillus sake, both designations being known to those skilled in the art as Latilactobacillus sakei, preferably CGMCC No.27270 Latilactobacillus sakei.
As used herein, the term "mesophilic lactic acid bacteria" refers to a type of lactic acid bacteria having an optimum growth temperature of 20-40℃and having the main characteristic of producing diacetyl, acetaldehyde and CO by fermentation of citric acid 2 Is a lactic acid bacterium of (a).
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. All reagents or equipment were commercially available as conventional products without the manufacturer's attention. Numerous specific details are set forth in the following description in order to provide a better understanding of the invention. The specific embodiments described herein are for purposes of illustration only and are not to be construed as limiting the invention in any way. In addition, in the following description, descriptions of well-known structures and techniques are omitted so as not to unnecessarily obscure the present invention. Such structures and techniques are also described in a number of publications, such as the molecular cloning laboratory guidelines (fourth edition) (Cold spring harbor laboratory Press), ausubel, F.M et al, current Protocols in Molecular Biology, greene Publishing Assoc, and Wiley-lnterscience.
TABLE 1 Main reagents and materials according to the invention
The experimental method comprises the following steps:
measurement of pH: the results were averaged by measuring 3 replicates each with a pH meter.
Acidity determination: the measurement of food acidity was carried out by titration acidity method with reference to GB 5009.239-2016, 3 parallel groups of samples were measured each time, and the results were averaged.
Viable cell count determination: the number of viable bacteria was determined by reference to GB 4789.35-2016 "food safety national Standard food microbiology test for lactic acid bacteria".
Water holding capacity measurement: 15-30g of after-ripening yoghurt is weighed in a centrifuge tube, centrifugation conditions are set at 4000r/min and at 4 ℃ for 20min, the supernatant is removed after centrifugation, the mass of the remaining sediment is weighed, 3 parallel samples are measured for each sample, and the arithmetic average value (Wang Xinlei, wang Meng, chunxiao, geng Weitao, wang Yanping) of the results is taken (influence of lactobacillus mare ZW3 on yoghurt flavor and texture [ J ]. Food science, 2022,43 (10): 119-123.). The formula for calculating the water retention of the yoghurt is as follows:
flow ofAnd (3) variable characteristic measurement: the rheological properties of the yoghurt were measured using a small amplitude frequency sweep method. The sample was whipped first 10 times clockwise and then 10 times counter-clockwise. A stainless steel flat probe with the diameter of 50mm is selected, the gap between the flat plate and the bottom surface is 1mm, and the test temperature is controlled at 25+/-0.5 ℃. A proper amount of yoghourt is taken and put on a substrate of a rotary rheometer for measurement, and the specific test conditions are as follows: a flat plate with the diameter of 50mm, the temperature is set to 25 ℃, the gap distance is adjusted to 1mm, and the yogurt is 0.1s -1 Rising to 100s -1 Shear Rate within 5min (Lei Yonggang. Investigation of rheological Properties and microstructure of soy yoghurt [ D)]University of south China, 2013.).
Sensory evaluation: 15 food professionals compose an evaluation group, and sensory evaluation is carried out on 5 aspects of color, tissue state, smell, taste and favor of the yoghurt, and the average value is obtained after 3 times of scoring. The evaluation criteria are shown in Table 2:
table 2 yogurt sensory evaluation reference table
Experimental data processing of the invention:
data statistics were performed using Excel 2016, SPSS26.0 software, origin 2019b software was plotted, design-Expert8.0.6.1 software was used to Design response surface experiments, and data was analyzed.
The preparation method of the normal temperature set yoghurt comprises the following steps:
cleaning fresh carrot, crushing with a wall breaking machine, and filtering with gauze to obtain carrot juice;
mixing 20% (v/v, ratio of carrot juice volume to milk volume) carrot juice with 80% (v/v, ratio of milk volume to carrot juice volume) milk, 6% (v/w, ratio of sucrose mass to total volume of (carrot juice and milk)) sucrose and then blending;
homogenizing (220-250 bar pressure, 60-65deg.C), sterilizing at 85deg.C for 5min, and cooling to room temperature;
inoculation under sterile conditions 1.04X 10 8 CFU/mL culture of Lactobacillus widely used in sake MH-LS-01;
fermenting at 25℃for 16h after mixing.
After fermentation, refrigerating and after-ripening (standing for 10-20h at 4 ℃) to obtain the normal-temperature setting carrot yoghourt.
EXAMPLE 1 activation and preparation of the seed Strain
Activating and inoculating Lactobacillus guangdingii (Lactobacillus sakei) MH-LS-01 in MRS broth culture medium, inoculating, culturing in incubator for 12 hr, diluting in ultra clean bench to give lactobacillus quantity of 10 8 CFU/mL, inoculating lactobacillus in MRS liquid culture medium according to the proportion of 3%, and culturing at 20deg.C for 3d to obtain culture of Lactobacillus baeri MH-LS-01, and preparing into microbial inoculum, fungus powder or lyophilized powder for use.
Example 2 preparation of ambient setting carrot yogurt
Cleaning fresh carrot, crushing with a wall breaking machine, and filtering with gauze to obtain carrot juice;
200mL carrot juice is mixed with 800mL milk and 60g sucrose for preparation;
homogenizing (220-250 bar pressure, 60-65deg.C), sterilizing at 85deg.C for 5min, and cooling to room temperature;
inoculation under sterile conditions 1.04X 10 8 CFU/mL culture of Lactobacillus widely used in sake MH-LS-01;
fermenting at 25℃for 16h after mixing.
After fermentation, refrigerating and after-ripening (standing for 10-20h at 4 ℃) to obtain the normal-temperature setting carrot yoghourt.
EXAMPLE 3 Effect of the amount of Strain added on the quality of Normal temperature set carrot yogurt
The preparation method of the yoghurt of this example is the same as that of example 2, and only the addition amount of the strain is changed to control the single factor variable (the addition amounts of the strain in each group of experiments are respectively 10 7.72 (5.24×10 7 )CFU/mL、10 7.89 (7.68×10 7 )CFU/mL、10 8.02 (1.04×10 8 )CFU/mL、10 8.12 (1.31×10 8 )CFU/mL、10 8.20 (1.57×10 8 )CFU/mL)。
The results show that:
as the amount of added strains increases, the acidity of the yoghurt gradually increases, and the pH value of the yoghurt continuously decreases (figure 1);
the sensory score of the yoghurt shows a trend of rising and then falling along with the increase of the adding amount of the strain, and the adding amount of the strain is 1.04 multiplied by 10 8 When CFU/mL is carried out, the sensory score of the yoghurt is highest, and the yoghurt has a fine tissue state and good color and luster and sweet and sour taste; the strain adding ratio is lower than 1.04 multiplied by 10 8 When CFU/mL is carried out, the fermentation process is slow, the fermentation is insufficient, the acid production speed is low, the acidity of the yoghurt is insufficient, the yoghurt is semi-solid and has inconsistent structure, and the quality of the yoghurt is influenced; when the strain adding ratio is higher than 1.04×10 8 The rate of acid formation and the rate of pH decrease at CFU/mL increased (FIG. 2).
Thus, the acidity value and the sensory score of the yoghurt are combined, and the inoculum size of the selected zymophyte is 7.68X10 7 -1.31×10 8 Response surface testing was performed with CFU/mL.
Example 4 Effect of fermentation time on quality of ambient setting carrot yogurt
The preparation method of the yoghurt of this example is the same as that of example 2, and only the fermentation time is changed to control the single factor variable (the fermentation time of each group of experiments is respectively 12h, 14h, 16h, 18h and 20 h).
The results show that:
as the fermentation time increases, the number of live lactobacillus sake bacteria in the yoghurt and the acidity of the yoghurt increase, and the pH value of the yoghurt is continuously reduced (figures 3 and 4);
the yogurt sensory score tended to rise and then fall with increasing fermentation time. When the fermentation time is 16 hours, the sensory score of the yoghurt is highest, and the yoghurt has a fine tissue state and good color and sweet and sour taste; when the fermentation time is lower than 16 hours, the fermentation time is too short, so that the color and luster of the yoghurt are uneven, the thick feel is not strong, the structure is uneven, and the quality of the yoghurt is influenced; when the fermentation time is higher than 16 hours, too long a fermentation time results in sour milk having a sour taste, so that the sensory score is lowered (fig. 5).
Thus, the acidity value and the sensory score of the yoghurt are combined, and the fermentation time is selected to be 14-18h for the response surface test.
Example 5 Effect of fermentation temperature on the quality of ambient setting carrot yogurt
The yogurt of this example was prepared in the same manner as in example 2, except that the fermentation temperature was changed only for controlling the single-factor variable (fermentation time in each group of experiments was 19 ℃, 22 ℃, 25 ℃,28 ℃, 31 ℃).
The results show that:
as the fermentation temperature increases, the number of live lactobacillus sake bacteria in the yoghurt and the acidity of the yoghurt are both increased, and the pH value of the yoghurt is continuously reduced (figures 6 and 7);
the sensory score of the yoghurt tended to rise and then fall with increasing fermentation temperature. The sensory score of the yoghurt is highest when the fermentation temperature is 25 ℃, and the sensory score reaches the maximum value, so that the yoghurt has uniform curd, aromatic flavor and fine and smooth mouthfeel; when the fermentation temperature is lower than 25 ℃, the fermentation process is slow, the acid production speed is slow, the yoghurt has no yoghurt aroma, and the surface has bubbles, so that the quality of the yoghurt is influenced; when the fermentation temperature is higher than 25 ℃, the acidogenesis speed and the pH value decrease too fast, the acidity of the yoghurt is too high, and the color is uneven (figure 8).
EXAMPLE 6 Effect of sucrose addition on the quality of ambient setting carrot yogurt
The yogurt of this example was prepared in the same manner as in example 2, except that the sucrose addition was changed to control the single factor variable (2%, 4%, 6%, 8%, 10% of sucrose addition in each experimental group).
With the increase of the added amount of the sucrose, the live bacteria number of the lactobacillus sake and the acidity of the yoghourt show the trend of rising and then falling, and the pH value of the yoghourt shows the trend of falling and then rising (figures 9 and 10);
the yogurt sensory score tended to rise and then fall with increasing sucrose addition. When the adding amount of the sucrose is 6%, the sensory score of the yoghurt is highest, and the yoghurt has a fine tissue state and good color and sweet and sour taste; when the adding proportion of the sucrose is lower than 6%, the taste is slightly sour, and the acceptance degree is not high; when the sucrose addition ratio is higher than 6%, the yogurt is disregulated in the sweet and sour ratio, and the public preference is lowered (fig. 11).
Example 7 fermentation process optimization Using response surface test
Based on the single-factor test result, the three-factor and three-level Box-Behnken test is carried out by using the strain addition amount, the fermentation temperature and the fermentation time as response variables and the sensory score as response values by using Design Expert8.0.6, the optimal starter fermentation yoghourt process is optimized, and the levels of all the factors in the test are shown in Table 3.
Table 3 experiment factor level encoding table
7.1 response surface test design
Three factor three level Box-Behnken test was performed using Design expert8.0.6, with test Design and results shown in Table 4.
TABLE 4 response surface Experimental design and results
7.2 modeling and significance analysis
According to the results of Table 4, binary regression equation fitting and analysis of variance were performed using Design-Expert software. The regression equation is obtained as follows: y=33.54-1.35A-1.27b+0.44c-0.35 AB-0.48ac+0.038bc-2.31A 2 -1.99B 2 -0.71C 2 The analysis of variance results are shown in Table 5.
TABLE 5 regression equation analysis of variance table
Note that: * *: represents extremely significant (p < 0.01); * : representing significance (p < 0.05)
From Table 5, it can be seen that the quadratic polynomial analysis model is shown in Table 2 that the regression of the model is extremely remarkable (p<0.01 The model is better fitted with the actual experiment; the error term is not significant (p>0.05 The predicted value and the actual value of the model are quite identical; and the model R 2 = 0.9991, which shows that the 99.91% response value of the model is changed from the selected variable, and further shows that the model fitting degree is good, and the optimal process condition of the yoghurt can be predicted by the model. In the regression equation, A, C, BC, A 2 、B 2 、C 2 Has very remarkable effect on the sensory evaluation of yoghurt (p<0.01 B, AB has a significant effect on polysaccharide yield (p<0.05). The larger the F value is, the larger the influence of the corresponding factors on the experimental indexes is, and as can be seen from the table 5, the size relation for influencing the sensory evaluation of the yoghurt is as follows: fermentation time>Fermentation temperature>The addition amount of the strain.
7.3 response surface analysis of factor interactions
Response surface analysis maps (fig. 12-14) were generated using Design-Expert8.0.6.1 software. The effect of interactions between factors on sensory evaluation was analyzed.
The results show that the interaction of all factors in the experiment can be illustrated through the response surface and the contour lines, the influence results of fermentation time, fermentation temperature or strain addition amount on the sensory evaluation of the yoghurt are all increased and then reduced, and the response value shows parabolic trend, so that the maximum value of the regression equation is illustrated. The contour lines are nearly elliptical, indicating significant interaction between time and strain addition, consistent with the analysis results of the interaction term values in table 5 (fig. 12). The contour lines were nearly circular, indicating that the interaction effect of fermentation time and fermentation temperature was insignificant (fig. 13). The interaction between the fermentation temperature and the strain addition amount was remarkable, and the results of the analysis in Table 5 were consistent (FIG. 14). From this, it can be seen that the response surface method can be used to optimize the fermented yoghurt process.
Optimal technological conditions for fermentation of yoghurt are predicted by using Design-Expert to ensure that the fermentation temperature is 25.8 DEG CFermenting for 15.39h, and adding strain in an amount of 9.9X10 7 CFU/mL, predicted organoleptic score of 91.5, viable count of 1.1X10 9 CFU/mL. In order to facilitate experimental operation, the optimized conditions are rounded to obtain a fermentation temperature of 25 ℃, a fermentation time of 16 hours and a strain addition of 1.04 multiplied by 10 8 CFU/mL。
The optimal process conditions of the normal-temperature fermented yoghourt are known from the optimal analysis of the response surface: the fermentation time is 16h, and the addition amount of the fermentation strain is 1.04 multiplied by 10 8 CFU/mL, temperature 25 ℃, at which time the sensory score was 90.5 minutes.
Example 8 Effect of the leavening agent on rheological Properties of ambient setting carrot yogurt
In the embodiment, different fermenting agents are selected for fermentation, so that the influence of the fermenting agents on the rheological property of the normal-temperature setting carrot yoghurt is explored.
The preparation method of the normal temperature setting carrot yogurt is the same as that of example 2, and the type of the starter is changed.
The starter used in this example includes: bacterial powder (namely Jiajiale yoghurt fermented powder IV which contains Lactobacillus delbrueckii subspecies bulgaricus freeze-dried powder, lactobacillus rhamnosus freeze-dried powder, streptococcus thermophilus freeze-dried powder, bifidobacterium infantis freeze-dried powder, bifidobacterium longum freeze-dried powder, lactobacillus casei freeze-dried powder and Lactobacillus acidophilus freeze-dried powder); the CGMCC No.27270 of the invention is lactobacillus sake.
The results show that the apparent viscosity of the two groups of yoghourt is between 0.1 and 100 seconds -1 The shear range of (c) shows a phenomenon that the shear rate decreases with the increase of the shear rate, and the yoghurt has a shear thinning property. Shear dilution refers to the gradual decrease in apparent viscosity of the set yoghurt as the shear rate increases. During the shear rate ramp up, the apparent viscosity of the yogurt of the lactobacillus sake group was greater than that of the flour group at the initial shear, and then tended to be consistent (fig. 15).
Example 9 Effect of the leavening agent on the sensory Properties of ambient setting carrot yogurt
In the embodiment, different fermenting agents are selected for fermentation, so that the influence of the fermenting agents on the sense of the normal-temperature setting carrot yogurt is explored.
The preparation method of the normal temperature setting carrot yogurt is the same as that of example 2, and the type of the starter is changed.
The starter used in this example includes: bacterial powder (same as example 8); the CGMCC No.27270 of the invention is lactobacillus sake.
The results showed that the organoleptic scores of the yoghurt of the group of bacteria powder and of the yoghurt of the group of lactobacillus sake were 90.5 and 78.3 respectively (figure 16). Compared with the fungus powder group, the CGMCC No.27270 clear wine lactobacillus group yoghourt has finer and smoother taste, unique fragrance of fermented milk, less whey precipitation amount, and obviously improves the sensory score (p is less than 0.05), and compared with the fungus powder group yoghourt, the sensory score is improved by 15.6 percent, and the CGMCC No.27270 clear wine lactobacillus group yoghourt has no negative influence on smell and taste.
Influence of comparative example starter on the quality of ambient-temperature set carrot yogurt
In the comparative example, different fermenting agents are selected for fermentation, so that the influence of the fermenting agents on the quality of the normal-temperature setting carrot yoghourt is explored.
The preparation method of the normal temperature setting carrot yogurt is the same as that of example 2, and the type of the starter is changed.
The starter used in this example includes: bacterial powder (same as example 8); the CGMCC No.27270 of the invention is lactobacillus sake; lactobacillus sake ATCC 15521 (purchased from ATCC) and the results are shown in table 6.
TABLE 6 Effect of different ferments on yogurt quality
The pH value of the yoghurt of the fungus powder group is 4.04, the acidity is 110.1 DEG T, the water holding capacity is 33.12%, and the viable count is 8.2 multiplied by 10 8 CFU/mL; the pH value of the CGMCC No.27270 lactobacillus sake group yoghourt is 4.47, the acidity is 67.8 DEG T, the water retention rate is 41.7 percent, and the viable count is 1.1 multiplied by 10 9 CFU/mL; lactobacillus sake ATCC 15521 has a pH of 4.10Acidity 85.3°t, water holding capacity 35%. Compared with the fungus powder group and the conventional lactobacillus sake (ATCC 15521), the acidity is more suitable, the water retention is higher, and the quality is better.
Finally, it should be noted that the above description is only for illustrating the technical solution of the present invention, and not for limiting the scope of the present invention, and that the simple modification and equivalent substitution of the technical solution of the present invention can be made by those skilled in the art without departing from the spirit and scope of the technical solution of the present invention.

Claims (17)

1. The preparation method of the normal-temperature setting carrot yoghourt is characterized by comprising the following steps of:
(1) Uniformly mixing carrot juice and milk, and adding fermentable sugar to obtain a mixed solution;
(2) Homogenizing and sterilizing the mixed solution at high temperature, and cooling to room temperature to obtain a sterilized solution;
(3) And adding a starter into the sterilized solution for fermentation to obtain the normal-temperature setting carrot yoghourt.
2. The method according to claim 1, wherein the fermentation in step (3) is a constant temperature fermentation.
3. The process according to claim 2, wherein the fermentation in step (3) is a constant temperature fermentation at 22 ℃ to 28 ℃.
4. A method according to claim 2 or 3, wherein the fermentation in step (3) is a constant temperature fermentation at 25 ℃.
5. The process according to any one of claims 1 to 4, wherein the fermentation in step (3) is carried out for a period of 14 to 18 hours.
6. The method according to claim 5, wherein the fermentation time in the step (3) is 16 hours.
7. The method according to any one of claims 1 to 6, wherein the starter culture in step (3) comprises mesophilic lactic acid bacteria including lactobacillus plantarum, lactobacillus paracasei, lactobacillus sake or lactobacillus curvatus.
8. The process of claim 7, wherein the starter in step (3) comprises at least 7.5X10 7 CFU/mL mesophilic lactic acid bacteria.
9. The method according to claim 7 or 8, wherein the starter in step (3) is lactobacillus sake.
10. The method of claim 9, wherein the starter in step (3) is lactobacillus sake of cgmccno. 27270.
11. The process of claim 10, wherein the starter in step (3) comprises 1.00 x 10 starter 8 -1.08×10 8 CGMCC No.27270 of CFU/mL lactobacillus sake.
12. The process of claim 11, wherein the starter in step (3) comprises 1.04 x 10 starter 8 CGMCC No.27270 of CFU/mL lactobacillus sake.
13. The method of any one of claims 1-12, wherein the fermentable sugar comprises glucose, fructose, sucrose, lactose, maltose or maltotriose, preferably sucrose.
14. The method of preparation according to claim 13, wherein the mass to volume ratio (g/mL) of fermentable sugars is 5% -7%, preferably 6%, where g is the mass of fermentable sugars and mL is the total volume of milk and carrots.
15. The method of manufacturing according to claim 1, wherein step (3) further comprises:
and (3) after fermentation is stopped, obtaining fermentation liquor, and refrigerating and after-ripening, wherein the condition of refrigerating and after-ripening is that standing is carried out for 10-20h at 4 ℃.
16. A set-at-room temperature carrot yoghurt prepared by the preparation method according to any one of claims 1-15.
17. The ambient setting carrot yogurt of claim 16, further comprising food acceptable excipients comprising at least one of gelatin, pectin, agar, carrageenan, gellan gum, modified starch, whey protein, milk protein, concentrated milk protein, cream, flavoring essence, fructose syrup, white granulated sugar, sodium hydroxymethyl cellulose, citric acid, sodium citrate, diglycerol fatty acid ester.
CN202311198782.XA 2023-09-15 2023-09-15 Lactobacillus sake normal temperature setting carrot yoghourt and preparation method thereof Pending CN117099848A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202311198782.XA CN117099848A (en) 2023-09-15 2023-09-15 Lactobacillus sake normal temperature setting carrot yoghourt and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202311198782.XA CN117099848A (en) 2023-09-15 2023-09-15 Lactobacillus sake normal temperature setting carrot yoghourt and preparation method thereof

Publications (1)

Publication Number Publication Date
CN117099848A true CN117099848A (en) 2023-11-24

Family

ID=88802188

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202311198782.XA Pending CN117099848A (en) 2023-09-15 2023-09-15 Lactobacillus sake normal temperature setting carrot yoghourt and preparation method thereof

Country Status (1)

Country Link
CN (1) CN117099848A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117286060A (en) * 2023-09-15 2023-12-26 哈尔滨美华生物技术股份有限公司 Lactobacillus widely used for low-temperature sake and application thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117286060A (en) * 2023-09-15 2023-12-26 哈尔滨美华生物技术股份有限公司 Lactobacillus widely used for low-temperature sake and application thereof
CN117286060B (en) * 2023-09-15 2024-05-14 哈尔滨美华生物技术股份有限公司 Lactobacillus widely used for low-temperature sake and application thereof

Similar Documents

Publication Publication Date Title
Casarotti et al. Influence of the combination of probiotic cultures during fermentation and storage of fermented milk
JP4772131B2 (en) Method for producing fermented milk using novel lactic acid bacteria
EP2547214B1 (en) Dried fermented dairy product containing a high density of living bifidobacteria
CN107897371A (en) One kind is without sucrose flavored fermented milk
CN106212674A (en) A kind of Yoghourt fermentation mix bacterium agent
CN105475484B (en) A kind of acidified milk and preparation method thereof within the shelf-life with high viable count
CN117099848A (en) Lactobacillus sake normal temperature setting carrot yoghourt and preparation method thereof
CN115281247A (en) Lactobacillus fermentum normal-temperature yogurt and preparation method thereof
CN106399208A (en) Lactobacillus fermentation broth suitable for food processing application, preparing method and application of lactobacillus fermentation broth
CN109527088A (en) A kind of effervescent tablet leavening and preparation method thereof
Fidina et al. The Effects of the Addition of Banana Puree to the Total Number of Total Probiotic Bacteria, pH Value and Organoleptic Characteristics of the Synbiotic Yoghurt Made from Goat Milk and Banana Puree
CN111631262A (en) Functional polysaccharide yoghourt starter and preparation method of functional polysaccharide yoghourt
Mukisa et al. Proximate composition, acceptability and stability of probiotic dairy yoghurt containing cooking banana/matooke puree and Lactobacillus rhamnosus yoba.
WO2001030167A1 (en) Fermented foods containing bifidobacterium
CN115895979A (en) Low-temperature probiotic yogurt starter and yogurt preparation method
CN109007049A (en) A kind of collaboration probiotics fermention and the sour cream and preparation method thereof rich in active bacteria
CN111484956B (en) Probiotic starter and preparation method of yoghurt
RU2731738C1 (en) Bacterial strain lactobacillus delbrueckii subsp_ bulgaricus k 1903, used as starter of direct application for preparation of fermented milk products
JP3953777B2 (en) Carbon-containing additive for food fermentation and food composition containing the same
CN114532400A (en) Streptococcus thermophilus and yoghourt prepared by using same
CN115997822B (en) Lactobacillus reuteri normal-temperature yoghourt and preparation method thereof
JP4794593B2 (en) Method for producing fermented milk using novel lactic acid bacteria
CN105831244B (en) A kind of the microencapsulation liquid and control post-acidification of yoghurt method of control post-acidification of yoghurt
Djilali et al. Z. Jujuba and Spirulina Extracts as Prebiotic to Improve Milk Clotting and Develop Functional Yoghurt
RU2731718C1 (en) Bacterial strain lactobacillus acidophilus k 1902, used as starter of direct application for preparation of fermented milk products

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination