CN1502251A - Composite baterial milk products and preparation proess thereof - Google Patents
Composite baterial milk products and preparation proess thereof Download PDFInfo
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Abstract
The present invention relates to a composite bacteria milk product and its preparation method. It is characterized by that the composite bacterial culture composed of a fungus (lactic acid kluyveromyces) and a life-benefiting bacterium (lactobacillus delbruckii bulgaricus subspecies) can be inoculated in the sterilized milk so as to obtain the invented milk product with uniform gel, palatable taste and several health-care functions of regulating stomach and intestine. Said invention can do not use any food additives.
Description
(1) technical field
The present invention relates to a kind of compound bacterial type dairy products, promptly by fungi and probiotic bacteria composite bacteria are inoculated into the dairy products that mixed culture fermentation is prepared from the sterilized milk.The invention still further relates to the preparation method of above-mentioned dairy products.
(2) background technology
At present, dairy products on the China market, sour milk product particularly, basically all be by lactic acid bacteria (Bacillus acidi lactici), minority is passed through Bifidobacterium, or the composite bacteria of they and coccus, be equipped with fresh milk, white sugar, water and such as thickener, stabilizing agent, flavoring essence, famille rose, food additives fermentation preparation such as lemon yellow.This class sour milk no matter be packed or box-packed, seems that all some is rare, taste assorted, mouthfeel is not satisfactory.Thereby new bacterial classification is all competitively being sought by dairy products both domestic and external enterprise, focuses on mouthfeel, proterties and the function problem of solving.In addition, China produces the bacterial classification that sour milk adopts at present, and dependence on import is starved of the novel bacterial that exploitation China has independent intellectual property right basically, thus the new dairy product that exploitation China has independent intellectual property right.
(3) summary of the invention
[problem that will solve]
It is pure good to eat to the purpose of this invention is to provide a kind of taste, long shelf-life, does not have any pollution, has the novel dairy product of plurality of health care functions, and the preparation method of these dairy products is provided.
[technical scheme]
The inventor is in oneself preparation and drink on the basis of a kind of " wholesome fungi (healing fungus) " goods, adopt microbiology and RESEARCH ON CELL-BIOLOGY method, through further investigation for many years, finally obtained a kind of novel dairy product, and obtained the preparation method of these dairy products, thereby finished the present invention.
Drink " wholesome fungi " and rather spread among the people, its preparation method is very simple: do it yourself, clean " fungi " with running water every day, add fresh milk, normal temperature is cultivated after 12～24 hours down just becomes " sour milk ", and this " sour milk " is filtered, pour in the cup, promptly drinkable.
The inventor has done research to " fungi " in oneself preparation and " fungi " goods with good health-care effect of drinking, finds it on form, just as the auricularia auriculajudae of white, is a kind of entity of softness flexible.The tissue/cell chemical examination result of this mushroom entity is the PAS reacting positive, and the Feulgen reacting positive illustrates in the metabolite of this kind mushroom entity, contains the material of mucopolysaccharide, and the ability of self-replacation is arranged, and propagation was one times in general per 18 days; It is culture medium that tissue is cultivated with milk, and normal temperature was cultivated 12～24 hours down, and its culture presents acidity, and what, fresh milk amount, cultivation duration of the size of acidity and mushroom entity are relevant with cultivation temperature; Contain saccharomycete and bacillus in the ME demonstration " sour milk ", and it is not subjected to the pollution of any assorted bacterium.
Identify through separating, should " wholesome fungi " mainly contain a kind of saccharomycete, a kind of probiotic bacteria, and be separated to two strain microbial strains, according to the microorganism classification nomenclature, they belong to Kluyveromyces lactis (Kluyveromyces lactis) and lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbruckii subsp.bulgaricus) respectively.
Kluyveromyces lactis is a kind of fungi strain that can be used for health food, in the classification Ascomycotina, Hemiascomycetes, Endomycetale, Saccharomycetaceae, yeast subfamily, Kluyveromyces, saccharomycetic feature is, it is different with most of sac fungus, be single celled, vegetative propagation has budding and fragmentation dual mode, and generative propagation produces ascospore, its protein content can reach 50% of dry weight, often is used to do fermentation steamed bun, bread and wine brewing.
Lactobacillus delbruockii subspecies bulgaricus is a kind of probiotic bacteria, is Eubacteriales, Lactobacillaceae, lactobacillus in the classification, it is characterized by homofermentation, is widely used in the dairy products productions such as sour milk and boruga.
The above-mentioned bacterial strain that belongs to Kluyveromyces lactis is inoculated on the sterilized milk with the female bacterium of the bacterial strain that belongs to lactobacillus delbruockii subspecies bulgaricus, and mixed culture fermentation has obtained to be on the form even gel shape, the pure sour milk of mouthfeel.
Regulation according to patent law of china and its detailed rules for the implementation, above-mentioned two strain microbial strains are deposited in China Committee for Culture Collection of Microorganisms common micro-organisms center (CGMCC) on July 23rd, 2000, and preserving number is respectively Kluyveromyces lactis CGMCC 0776 and Lactobacillus delbrueckii CGMCC 0777.
Therefore, mixed culture fermentation is prepared from compound bacterial type dairy products of the present invention in the sterilized milk by fungi and probiotic bacteria composite bacteria are inoculated into.Wherein said fungi is the bacterial strain that belongs to Kluyveromyces lactis (Kluyveromyces lactis), and wherein said probiotic bacteria is the bacterial strain that belongs to lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbruckii subsp.bulgaricus).Kluyveromyces lactis CGMCC 0776 preferably in the Kluyveromyces lactis, Lactobacillus delbrueckii CGMCC 0777 preferably in the lactobacillus delbruockii subspecies bulgaricus.
Sour milk of the present invention further can be prepared into fro-yo (with sour milk as base-material) and Yoghourt ice-cream (with sour milk as batching).Employed sour milk is a sour milk of the present invention in fro-yo and the Yoghourt ice-cream, and just subsequent step is finished with reference to the technological process of production of fro-yo and Yoghourt ice-cream.
The preparation method of compound bacterial type dairy products of the present invention may further comprise the steps:
The preparation sterilized milk;
Fungi and probiotic bacteria composite bacteria are inoculated in the sterilized milk;
Make the sterilized milk mixed culture fermentation of inoculation composite bacteria;
The mixed culture fermentation thing is carried out can and after fermentation.
Said sterilized milk is a sterilized milk, can be according to method preparation known to a person of ordinary skill in the art, and its production technology mainly comprises flow processs such as receiving breast, cooling, clean breast, batching and standardization, pasteurize.The sterilized milk that the present invention uses also can be commercially available sterilized milk.
Said fungi is the bacterial strain that belongs to Kluyveromyces lactis (Kluyveromyceslactis) in the above method, and said probiotic bacteria is the bacterial strain that belongs to lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbruckii subsp.bulgaricus).
The preferred bacterial strain that belongs to Kluyveromyces lactis that uses is Kluyveromyces lactis CGMCC 0776 in this method, and the preferred bacterial strain that belongs to lactobacillus delbruockii subspecies bulgaricus that uses is Lactobacillus delbrueckii CGMCC 0777.
In said method, the bacterial classification of said fungi and probiotic bacteria compound bacteria is cultivated, all adopt 5～25% (w/v) defatted milk emulsion as culture medium, this defatted milk emulsion is prepared by following method: add 5～25 gram skimmed milk powers in every 100ml distilled water, the back autoclaving sterilization stirs.
The cultivation of Kluyveromyces lactis CGMCC 0776 is when temperature is 25～35 ℃, and it was cultivated 24～72 hours in the above-mentioned defatted milk culture medium for preparing.
The cultivation of Lactobacillus delbrueckii CGMCC 0777 is under 35～50 ℃, will cultivate 8～24 hours in the defatted milk culture medium for preparing.
In sterilized milk, compound bacteria bacterial classification inoculation amount is 0.5～5% (v/v) with cultured bacterial classification inoculation, and each bacterial classification bacteria containing amount is 10
6-8Individual/ml, the ratio of the inoculation bacterium amount of wherein said fungi and probiotic bacteria is 8: 1～1: 8.Behind bacterial classification inoculation, stirred 15～20 minutes, then 40～50 ℃ of following heat-preservation fermentations 6～18 hours.
After the fermentation ends, inoculated the sterilized milk of compound bacteria by the standard can.Sterilized milk should be cooled to 10～20 ℃ during can.Then under cleaning condition, seal the certified products vanning.
The dairy products that seal after the vanning of the present invention can be placed under 2～6 ℃ after fermentation (after-ripening) 24 hours.
[beneficial effect]
Dairy products pH about 4.5 of the present invention is the even gel shape, its flavor is pure on the form.When not adding white sugar, its flavor is still pure, and the diabetes patient can be drunk free from all inhibitionsly.
Dairy products of the present invention do not use thickener in manufacture process, stabilizing agent, flavoring essence or other food additives more needn't adding preservative agents.Belong to a kind of without any the green drink that pollutes.
Dairy products of the present invention normal temperature under non-sterile condition was preserved two months, or preserved more than three months under 2～6 ℃, and proterties and mouthfeel all do not have significant change.
Through taking voluntarily of over one hundred routine native system (medical colleges and schools) worker and kith and kin thereof, prove that its health care is remarkable, without any side effects.According to the analytical questionnaire of active feedback, its remarkable menu is present: regulate gastrointestinal function, and the defaecation of constipation person's energy, the loose stool person can restrain; Tranquilizing and allaying excitement; Whet the appetite; Cosmetic slimming has 15% drinking person that skin splash, whelk are had approximately and suppresses or alleviate effect, can lose weight after having 20% overweight people to drink approximately, but can play the effect of putting on weight to some thin weak person; Suppress hyperplasia, 10% drinking person has the hyperplasia of prostate of inhibition or proliferation of mammary gland effect; Hypotensive, indivedual drinking persons can bring high blood pressure down, so that the depressor of stopping using.
(4) specific embodiment
Further specify the present invention with non-limiting example below.
Embodiment 1: the preparation sour milk
(1) preparation culture medium: skimmed milk power 10%, all the other are water; With 8 pounds of autoclavings 15 minutes;
(2) culture of strains 1: inoculating lactic acid kluyveromyces CGMCC 0776 cultivated 24 hours down for 28 ℃ in above-mentioned culture medium;
(3) culture of strains 2: inoculation lactobacillus delbruockii subspecies bulgaricus CGMCC 0777 cultivated 8 hours down for 42 ℃ in above-mentioned culture medium;
(4) preparation of sterilized milk: will be from the raw milk of pasture income, of short duration storage in 2～4 ℃ of cooling cylinders, monitoring determines wherein not have antibiotic; Centrifugal clean breast under 20～30 ℃ is removed the various impurity that the Ruzhong exists; According to national standard, regulate fat, non-fat solid and protein content with batchings such as rare cream and milk powder; Pasteurize was 121 ℃ of following moist heat sterilizations 15 seconds;
(5) inoculation of bacterial classification: through counting, the Kluyveromyces lactis in above-mentioned (2) is 10
8Individual/ml, the lactobacillus delbruockii subspecies bulgaricus in above-mentioned (3) is 10
6Individual/ml.Inoculate composite bacteria in sterilized milk, inoculum concentration is 0.5% (v/v), wherein lactic acid yeast kluyveromyces amount: lactobacillus delbrueckii subspecies bulgaricus amount=1: 8, be inoculated in the above-mentioned sterilized milk, and need sterile working during inoculation;
(6) fermentation: 50 ℃, fermented 6 hours;
(7) post processing: after the fermentation ends, wait to be cooled to 15 ℃, by the sterile milk after the standard can fermentation; At the cleaning condition lower sealing; Be cooled to 2 ℃, after fermentation 24 hours, warehouse-in.
Embodiment 2: the preparation sour milk
(1) preparation culture medium: skimmed milk power 5%, all the other are water; With 8 pounds of autoclavings 15 minutes;
(2) culture of strains 1: inoculating lactic acid kluyveromyces CGMCC 0776 cultivated 46 hours down for 25 ℃ in above-mentioned culture medium;
(3) culture of strains 2: inoculation lactobacillus delbruockii subspecies bulgaricus CGMCC 0777 cultivated 16 hours down for 40 ℃ in above-mentioned culture medium;
(4) preparation of sterilized milk: will be from the raw milk of pasture income, of short duration storage in 2～4 ℃ of cooling cylinders, monitoring determines wherein not have antibiotic; Centrifugal clean breast under 20～30 ℃ is removed the various impurity that the Ruzhong exists; According to national standard, regulate fat, non-fat solid and protein content with batchings such as rare cream and milk powder; Pasteurize was 121 ℃ of following moist heat sterilizations 15 seconds;
(5) inoculation of bacterial classification: through counting, the Kluyveromyces lactis in above-mentioned (2) is 10
8Individual/ml, the lactobacillus delbruockii subspecies bulgaricus in above-mentioned (3) is 10
7Individual/ml.Inoculate composite bacteria in sterilized milk, inoculum concentration is 2% (v/v), wherein lactic acid yeast kluyveromyces amount: lactobacillus delbrueckii subspecies bulgaricus amount=1: 4, be inoculated in the above-mentioned sterilized milk, and need sterile working during inoculation;
(6) fermentation: 45 ℃, fermented 6 hours;
(7) post processing: after the fermentation ends, wait to be cooled to 11 ℃, by the sterile milk after the standard can fermentation; At the cleaning condition lower sealing; Be cooled to 6 ℃, after fermentation 24 hours, warehouse-in.
Embodiment 3: the preparation sour milk
(1) preparation culture medium: skimmed milk power 25%, all the other are water; With 8 pounds of autoclavings 15 minutes;
(2) culture of strains 1: inoculating lactic acid kluyveromyces CGMCC 0776 cultivated 60 hours down for 30 ℃ in above-mentioned culture medium;
(3) culture of strains 2: inoculation lactobacillus delbruockii subspecies bulgaricus CGMCC 0777 cultivated 24 hours down for 50 ℃ in above-mentioned culture medium;
(4) preparation of sterilized milk: will be from the raw milk of pasture income, of short duration storage in 2～4 ℃ of cooling cylinders, monitoring determines wherein not have antibiotic; Centrifugal clean breast under 20～30 ℃ is removed the various impurity that the Ruzhong exists; According to national standard, regulate fat, non-fat solid and protein content with batchings such as rare cream and milk powder; Pasteurize was 121 ℃ of following moist heat sterilizations 15 seconds;
(5) inoculation of bacterial classification: through counting, the Kluyveromyces lactis in above-mentioned (2) is 10
8Individual/ml, the lactobacillus delbruockii subspecies bulgaricus in above-mentioned (3) is 10
8Individual/ml.Inoculate composite bacteria in sterilized milk, inoculum concentration is 4% (v/v), wherein lactic acid yeast kluyveromyces amount: lactobacillus delbrueckii subspecies bulgaricus amount=1: 2, be inoculated in the above-mentioned sterilized milk, and need sterile working during inoculation;
(6) fermentation: 42 ℃, fermented 10 hours;
(7) post processing: after the fermentation ends, wait to be cooled to 18 ℃, by the sterile milk after the standard can fermentation; At the cleaning condition lower sealing; Be cooled to 4 ℃, after fermentation 24 hours, warehouse-in.
Embodiment 4: the preparation sour milk
(1) preparation culture medium: skimmed milk power 15%, all the other are water; With 8 pounds of autoclavings 15 minutes;
(2) culture of strains 1: inoculating lactic acid kluyveromyces CGMCC 0776 cultivated 42 hours down for 25 ℃ in above-mentioned culture medium;
(3) culture of strains 2: inoculation lactobacillus delbruockii subspecies bulgaricus CGMCC 0777 cultivated 18 hours down for 35 ℃ in above-mentioned culture medium;
(4) preparation of sterilized milk: will be from the raw milk of pasture income, of short duration storage in 2～4 ℃ of cooling cylinders, monitoring determines wherein not have antibiotic; Centrifugal clean breast under 20～30 ℃ is removed the various impurity that the Ruzhong exists; According to national standard, regulate fat, non-fat solid and protein content with batchings such as rare cream and milk powder; Pasteurize was 121 ℃ of following moist heat sterilizations 15 seconds;
(5) inoculation of bacterial classification: through counting, the Kluyveromyces lactis in above-mentioned (2) is 10
6Individual/ml, the lactobacillus delbruockii subspecies bulgaricus in above-mentioned (3) is 10
8Individual/ml.Inoculate composite bacteria in sterilized milk, inoculum concentration is 5% (v/v), wherein lactic acid yeast kluyveromyces amount: lactobacillus delbrueckii subspecies bulgaricus amount=1: 1, be inoculated in the above-mentioned sterilized milk, and need sterile working during inoculation;
(6) fermentation: 40 ℃, fermented 12 hours;
(7) post processing: after the fermentation ends, wait to be cooled to 20 ℃, by the sterile milk after the standard can fermentation; At the cleaning condition lower sealing; Be cooled to 5 ℃, after fermentation 24 hours, warehouse-in.
Embodiment 5: the preparation sour milk
(1) preparation culture medium: skimmed milk power 25%, all the other are water; With 8 pounds of autoclavings 15 minutes;
(2) culture of strains 1: inoculating lactic acid kluyveromyces CGMCC 0776 cultivated 72 hours down for 35 ℃ in above-mentioned culture medium;
(3) culture of strains 2: inoculation lactobacillus delbruockii subspecies bulgaricus CGMCC 0777 cultivated 20 hours down for 35 ℃ in above-mentioned culture medium;
(4) preparation of sterilized milk: will be from the raw milk of pasture income, of short duration storage in 2～4 ℃ of cooling cylinders, monitoring determines wherein not have antibiotic; Centrifugal clean breast under 20～30 ℃ is removed the various impurity that the Ruzhong exists; According to national standard, regulate fat, non-fat solid and protein content with batchings such as rare cream and milk powder; Pasteurize was 121 ℃ of following moist heat sterilizations 15 seconds;
(5) inoculation of bacterial classification: through counting, the Kluyveromyces lactis in above-mentioned (2) is 10
7Individual/ml, the lactobacillus delbruockii subspecies bulgaricus in above-mentioned (3) is 10
8Individual/ml.Inoculate composite bacteria in sterilized milk, inoculum concentration is 2% (v/v), wherein lactic acid yeast kluyveromyces amount: lactobacillus delbrueckii subspecies bulgaricus amount=2: 1, be inoculated in the above-mentioned sterilized milk, and need sterile working during inoculation;
(6) fermentation: 42 ℃, fermented 14 hours;
(7) post processing: after the fermentation ends, wait to be cooled to 10 ℃, by the sterile milk after the standard can fermentation; At the cleaning condition lower sealing; Be cooled to 2 ℃, after fermentation 24 hours, warehouse-in.
Embodiment 6: the preparation sour milk
(1) preparation culture medium: skimmed milk power 10%, all the other are water; With 8 pounds of autoclavings 15 minutes;
(2) culture of strains 1: inoculating lactic acid kluyveromyces CGMCC 0776 cultivated 36 hours down for 30 ℃ in above-mentioned culture medium;
(3) culture of strains 2: inoculation lactobacillus delbruockii subspecies bulgaricus CGMCC 0777 cultivated 10 hours down for 46 ℃ in above-mentioned culture medium;
(4) preparation of sterilized milk: will be from the raw milk of pasture income, of short duration storage in 2～4 ℃ of cooling cylinders, monitoring determines wherein not have antibiotic; Centrifugal clean breast under 20～30 ℃ is removed the various impurity that the Ruzhong exists; According to national standard, regulate fat, non-fat solid and protein content with batchings such as rare cream and milk powder; Pasteurize was 121 ℃ of following moist heat sterilizations 15 seconds;
(5) inoculation of bacterial classification: through counting, the Kluyveromyces lactis in above-mentioned (2) is 10
7Individual/ml, the lactobacillus delbruockii subspecies bulgaricus in above-mentioned (3) is 10
8Individual/ml.Inoculate composite bacteria in sterilized milk, inoculum concentration is 2% (v/v), wherein lactic acid yeast kluyveromyces amount: lactobacillus delbrueckii subspecies bulgaricus amount=4: 1, be inoculated in the above-mentioned sterilized milk, and need sterile working during inoculation;
(6) fermentation: 45 ℃, fermented 16 hours;
(7) post processing: after the fermentation ends, wait to be cooled to 10 ℃, by the sterile milk after the standard can fermentation; At the cleaning condition lower sealing; Be cooled to 2 ℃, after fermentation 24 hours, warehouse-in.
Embodiment 7: the preparation sour milk
(1) preparation culture medium: skimmed milk power 10%, all the other are water; With 8 pounds of autoclavings 15 minutes;
(2) culture of strains 1: inoculating lactic acid kluyveromyces CGMCC 0776 cultivated 60 hours down for 35 ℃ in above-mentioned culture medium.
(3) culture of strains 2: inoculation lactobacillus delbruockii subspecies bulgaricus CGMCC 0777 cultivated 12 hours down for 50 ℃ in above-mentioned culture medium.
(4) preparation of sterilized milk: will be from the raw milk of pasture income, of short duration storage in 2～4 ℃ of cooling cylinders, monitoring determines wherein not have antibiotic; Centrifugal clean breast under 20～30 ℃ is removed the various impurity that the Ruzhong exists; According to national standard, regulate fat, non-fat solid and protein content with batchings such as rare cream and milk powder; Pasteurize was 121 ℃ of following moist heat sterilizations 15 seconds;
(5) inoculation of bacterial classification: through counting, the Kluyveromyces lactis in above-mentioned (2) is 10
8Individual/ml, the lactobacillus delbruockii subspecies bulgaricus in above-mentioned (3) is 10
8Individual/ml.Inoculate composite bacteria in sterilized milk, inoculum concentration is 2% (v/v), wherein lactic acid yeast kluyveromyces amount: lactobacillus delbrueckii subspecies bulgaricus amount=8: 1, be inoculated in the above-mentioned sterilized milk, and need sterile working during inoculation;
(6) fermentation: 48 ℃, fermented 18 hours;
(7) post processing: after the fermentation ends, wait to be cooled to 10 ℃, by the sterile milk after the standard can fermentation; At the cleaning condition lower sealing; Be cooled to 2 ℃, after fermentation 24 hours, warehouse-in.
Embodiment 8: the preparation fro-yo
Sterilization and the syrup, stabilizing agent, the fruit compound that are cooled to more than 10 ℃ are joined in the sour milk of above embodiment 1, and by the freezing machine whipping of congealing, to form certain expansion rate, soft fro-yo is made in can.The butter oil 4% of this soft sour milk, non-fat solid 8%, sugar 10%, expansion rate 55%.
Embodiment 9: the preparation fro-yo
Sterilization and the syrup, stabilizing agent, the fruit compound that are cooled to more than 10 ℃ are joined in the sour milk of above embodiment 2, and by the freezing machine whipping of congealing, to form certain expansion rate, the hard fro-yo is made in the can sclerosis.The butter oil 4% of this hard fro-yo, non-fat solid 12%, sugar 15%, expansion rate 75%.
Embodiment 10: the preparation Yoghourt ice-cream
(1) ice cream base-material: get fat 5.0%, non-fat solid 19.4%, sugar 15.4% stirs, 82 ℃ of sterilizings, homogeneous is cooled to 5 ℃.
(2) sugar material: sugar 44.0%, glucose 13.0%, glucose syrup solids 13.0% stirs, and 82 ℃ of sterilizings are cooled to 5 ℃.
(3) sour milk material: 90 ℃ of sterilizings of raw material milk 3 minutes, homogeneous is cooled to 42 ℃, presses the method inoculation composite bacteria of embodiment 3 (5), ferments to pH 4.2, is cooled to 5 ℃.
(4) get ice cream base-material 35.0kg, sugar material 15.0kg, aging after sour milk material 50.0kg mixes, advance the freezing machine whipping of congealing, formation expansion rate 80～90% is promptly made the 100kg Yoghourt ice-cream.
Claims (10)
1. compound bacterial type dairy products is characterized in that mixed culture fermentation is prepared from these dairy products in the sterilized milk by fungi and probiotic bacteria composite bacteria are inoculated into.
2. according to the dairy products of claim 1, wherein said fungi is the bacterial strain that belongs to Kluyveromyces lactis (Kluyveromyces lactis), and wherein said probiotic bacteria is the bacterial strain that belongs to lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbruckii subsp.bulgaricus).
3. according to the dairy products of claim 2, the wherein said bacterial strain that belongs to Kluyveromyces lactis is Kluyveromyces lactis CGMCC 0776, and the wherein said bacterial strain that belongs to lactobacillus delbruockii subspecies bulgaricus is Lactobacillus delbrueckii CGMCC 0777.
4. according to arbitrary dairy products of claim 1 to 3, these dairy products are sour milk, fro-yo or Yoghourt ice-cream.
5. according to arbitrary dairy products of claim 1 to 3, these dairy products are sour milks.
6. the preparation method of compound bacterial type dairy products, this method may further comprise the steps:
The preparation sterilized milk;
Fungi and probiotic bacteria composite bacteria are inoculated in the sterilized milk;
Make the sterilized milk mixed culture fermentation of inoculation composite bacteria;
The mixed culture fermentation thing is carried out can and after fermentation.
7. according to the method for claim 6, wherein said fungi is the bacterial strain that belongs to Kluyveromyces lactis (Kluyveromyces lactis), and wherein said probiotic bacteria is the bacterial strain that belongs to lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbruckii subsp.bulgaricus).
8. according to the method for claim 7, the wherein said bacterial strain that belongs to Kluyveromyces lactis is Kluyveromyces lactis CGMCC 0776, and the wherein said bacterial strain that belongs to lactobacillus delbruockii subspecies bulgaricus is Lactobacillus delbrueckii CGMCC 0777.
9. according to arbitrary method of claim 6 to 8, wherein said bacterial strain that belongs to Kluyveromyces lactis and the bacterial strain that belongs to lactobacillus delbruockii subspecies bulgaricus all with 5～25% (w/v) defatted milk emulsion as culture medium, this defatted milk emulsion is prepared by following method: add 5～25 gram skimmed milk powers in every 100ml distilled water, the back autoclaving sterilization stirs.
10. according to the method for claim 6, wherein said fungi and probiotic bacteria composite bacteria inoculum concentration are 0.5～5% (v/v), each bacterial classification bacteria containing amount is 106-8/ml, the ratio of the inoculation bacterium amount of fungi and probiotic bacteria is 8: 1～1: 8, the cultivation temperature of mixed culture fermentation is 40～50 ℃, and incubation time is 6～18 hours.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1930993B (en) * | 2006-07-28 | 2011-01-12 | 光明乳业股份有限公司 | Alcohol containing yogurt and its making process |
| CN101735965B (en) * | 2008-11-26 | 2013-06-12 | 北京三元食品股份有限公司 | Strain heat stress modification method and device |
| CN104686653A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Symbiotic fermented dairy product and preparation method thereof |
| CN105247039A (en) * | 2013-05-31 | 2016-01-13 | 株式会社明治 | Fermented milk that does not undergo increase in acid level, and method for producing same |
| CN105494626A (en) * | 2015-12-01 | 2016-04-20 | 光明乳业股份有限公司 | Bacteriostatic protective agent as well as preparation method and application |
| CN106798755A (en) * | 2017-03-10 | 2017-06-06 | 泰安大凡神农制药有限公司 | A kind of probiotic composition and its application with conditioning breast hyperplasia function |
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2002
- 2002-11-26 CN CN 02153201 patent/CN1235489C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1930993B (en) * | 2006-07-28 | 2011-01-12 | 光明乳业股份有限公司 | Alcohol containing yogurt and its making process |
| CN101735965B (en) * | 2008-11-26 | 2013-06-12 | 北京三元食品股份有限公司 | Strain heat stress modification method and device |
| CN105247039A (en) * | 2013-05-31 | 2016-01-13 | 株式会社明治 | Fermented milk that does not undergo increase in acid level, and method for producing same |
| CN105247039B (en) * | 2013-05-31 | 2020-06-05 | 株式会社明治 | Fermented milk with suppressed increase in acidity and method for producing same |
| CN104686653A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Symbiotic fermented dairy product and preparation method thereof |
| CN104686653B (en) * | 2013-12-06 | 2017-11-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of symbiotically fermented dairy products and preparation method thereof |
| CN105494626A (en) * | 2015-12-01 | 2016-04-20 | 光明乳业股份有限公司 | Bacteriostatic protective agent as well as preparation method and application |
| CN106798755A (en) * | 2017-03-10 | 2017-06-06 | 泰安大凡神农制药有限公司 | A kind of probiotic composition and its application with conditioning breast hyperplasia function |
| CN106798755B (en) * | 2017-03-10 | 2020-09-15 | 山东神农医院管理有限公司 | Probiotic composition with function of conditioning hyperplasia of mammary glands and application thereof |
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