CN1695469A - Flavor rancid milk beneficial for health and preparation method - Google Patents
Flavor rancid milk beneficial for health and preparation method Download PDFInfo
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- CN1695469A CN1695469A CN 200510069598 CN200510069598A CN1695469A CN 1695469 A CN1695469 A CN 1695469A CN 200510069598 CN200510069598 CN 200510069598 CN 200510069598 A CN200510069598 A CN 200510069598A CN 1695469 A CN1695469 A CN 1695469A
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- leuconostoc mesenteroides
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Abstract
A fermented milk with health-are and vitamine-synthesizing functions and butter-like smell is prepared through cleaning raw milk, standardizing, preheating, homogenizing, sterilizing, cooling, inoculating the proportional mixture of lactococcus lactis and entero-leukonid, fermenting, cooling, post-treating and cold storage.
Description
Affiliated technical field
The present invention relates to Yoghourt fermentation production, especially the functional yoghourt field.Carry out fermenting and producing with novel leavening.
Background technology
Yoghurt is to point to fresh milk through pasteurize to add the dried bacterium of bulgarian milk and streptococcus thermophilus as leavening, under the certain culture condition, behind its combined ferment and a kind of semi-solid yoghurt product that forms.In recent years, the research and development of acidified milk further develop to healthy or functional direction.Yet, no matter how the structure of these products changes or develops, the selection that a key technology when making fermented dairy product is a leavening and determining, the local flavor of this series products, type, functional and quality are formed relevant with kind with the bacterial strain of the leavening of its making to a great extent.
In Dairy Processing, leukonid is one of starter culture that occupies critical role, and the optimum growth temperature of its bacterial strain is between 20～30 ℃, heterolactic fermentation, can citric acid or citrate be substrate, form acetaldehyde and biacetyl, thereby give fermented dairy product special local flavor characteristics.Secondly, the multiple VFA that produces in the metabolism (as acetate etc.) and other little molecular organic compound (as ethanol, 3-hydroxy butanone, 2,3-butanediol, CO
2Deng) the flavor quality that also can coordinate and improve product integral body to a great extent.For the fermented dairy product of low fat or degreasing, the growth of leukonid can significantly improve owing to fat content is crossed the low flavor defect that causes.
Leukonid goldbeater's skin subspecies and dextrorotation dextranicum can both the metabolism sucrose and are produced the dextrorotation glucan, can be used as the structural state that a kind of endogenous stabilizing agent and emulsifying agent significantly improve fermented dairy product, improve the sensible quality of product.Simultaneously, glucan also is good anti-caries agent, improves the chance of probio field planting on the intestines wall, promotes the growth of beneficial bacteria of intestinal tract.
Bright beading mattress bacterial strain can metabolism produce bacteriocin and other multiple antipathogenic composition, suppress close lactic acid bacteria, Gram-positive and the negative bacterium of affiliation, can be used as the bion anticorrisive agent and suppress not thirst in the fermented dairy product microbial growth survival, prolong the dairy products shelf life.
But leukonid metabolism in growth course generates a large amount of K family vitamins and folic acid, utilizes leukonid to help preventing the multiple disease that causes because of hypovitaminosis as the fermented food of leavening production.
In the practice, leukonid can be used with the collocation of lactic acid bacteria such as lactic acid coccus, thereby quicken Ruzhong sugar and be converted into the organic acid metabolic process, promote the citric acid in the raw milk to generate a large amount of biacetyl and other C4 compound, give that some other soft, the special local flavor of fermented dairy products such as cheese product of medium-soft matter and hard such as buttermilk, butter, sour cream, farmer cheese and, improve the consumption potentiality of this series products
[2,3]
In the dairy products sweat, leukonid can with lactic acid coccus cooperative fermentation, the pass between them is typical symbiosis or synergy, the growth of leukonid depends on the positive growth factor that the lactic acid coccus generates in the metabolic process of Ruzhong
[3,4]In the dairy products of lactic acid coccus and leukonid co-fermentation, the lactic acid coccus is responsible for metabolising lactose and produces lactic acid, and leukonid then main metabolic citric acid generates a large amount of flavor substances, special group vitamins material and various functional components.
[1]Konisky?J.Annu?Rev?Microbial，1982，36：125-144
[2]Timothy?M.Cogan，Kieran?N.Jordan.1994.Symposium：The?dairyLeuconostoc，Metabolism?of?Leuconostoc?bacteria.J.Dairy?Sci.77：2704~2717.
[3]E.R.Vedamuthu.1994.The?dairy?Leuconostoc：Use?in?dairy?product.J.Dairy?Sci.77：2725~2737.
[4]Foster，E.M.，F.E.Nelson，M.L.Speck，R.N.Doetsch，and?J.C.Olson，Jr.1957.Pages?116?and?187?in?Dairy?Microbiology.Prentice-Hall?Inc.，Englewood?Cliffs，NJ.
Summary of the invention
Product homogeneity degree height, breed structure on China's dairy market are dull relatively in order to overcome, the phenomenon of the incompatibility market demand such as a little less than the enterprise competitiveness, the milk product of development of new, satisfy market and consumer demand, this product is to select for use Lactococcus lactis (Lactococcus lactis subsp.lactis) and Leuconostoc mesenteroides (Leuconostoc mesenteroide subsp.mesenteroides) as leavening the milk through pasteurization to be fermented and the fermented dairy product of taste flavor, quality exquisiteness as a kind of similar butter that obtains.The a certain amount of citric acid metabolism that Leuconostoc mesenteroides utilizes Ruzhong and external source thereof to add produces biacetyl, when biacetyl concentration reaches 1.5～5ppm, can give breast unique, strong product special flavour, thereby has avoided the local flavor of common sour milk " not mature ".
The Leuconostoc mesenteroides bacterial strain can metabolism produce bacteriocin and other multiple antipathogenic composition, can suppress the growth survival of certain micro-organisms (as Li Siteshi pseudomonas bacillus, Escherichia coli etc.), can be with the shelf life extension of dairy products.And Lactococcus lactis has stronger product acid and decomposing protein ability, can produce Nisin (as yogurt coccus peptide), and multiple streptococcus, staphylococcus, brood cell bacterium are had inhibitory action, especially can suppress brood cell's formation.Therefore, need not add anticorrisive agent, under suitable storage condition, can prolong the shelf-life of sour milk, avoid the side effect that causes in the anticorrisive agent abuse with the sour milk of these two kinds of bacterium fermentation gained.
But the Leuconostoc mesenteroides metabolism generates exocellular polysaccharide (EPS), and as the dextrorotation glucan (dextran) that connects by α-1,6 glycosidic bond, these exocellular polysaccharides have apparatus derivatorius in various degree, are formed by connecting jointly by α-1,6 glycosidic bond and α-1,3 glycosidic bond.This class exocellular polysaccharide can be used as natural stabilizing agent, have an effect with each component of Ruzhong, the frame structure that the stabilize casein molecule forms effectively weakens the syneresis of protein, improve the stability of product, reduced the artificial interpolation level of stabilizing agents such as sodium alginate, gelatin, CMC.
The leukonid bacterial strain can metabolism produce bacteriocin and other multiple antipathogenic composition, suppress close lactic acid bacteria of affiliation and Gram-positive and the negative bacterium of non-lactic acid bacteria, can be used as the bion anticorrisive agent and suppress not thirst in the fermented dairy product microbial growth survival, prolong the dairy products shelf life.Though Leuconostoc mesenteroides can not field planting in intestinal tract, it has the ability of synthesis of oligonucleotides oligosaccharides, and as alpha-galactooligosaccharide, thereby so-called probiotic effect of regulating functions of intestines and stomach is played in the growth of beneficial bacterium such as Bifidobacterium in host's enteron aisle.Through experiment, containing a large amount of Lactococcus lactis and Leuconostoc mesenteroides can reduce 0.3 day with the duration of diarrhoea.
To sum up, this fermented dairy product has gives newborn uniqueness, strong product special flavour, improves useful nutrition content, reduces anticorrisive agent, stabilizing agent dosage, promotes comprehensive effects such as human body intestinal canal beneficial microbe colony balance.
The specific embodiment
Raw material: raw material milk, citric acid, sucrose
Bacterial classification: Leuconostoc mesenteroides bacterial classification, Lactococcus lactis bacterial classification
Process:
1. Ru filtration, purification
Earlier remove the bigger foreign material of degranulation, and then remove superfine little impurity in Ruzhong, as white blood cell and red blood cell, bovine somatic cells fragment etc. with centrifugal milk clarifier with screen pack.
2. Ru standardization
For making product requirement up to specification, fat keeps certain ratio with non-fat solid content requirement in the dairy products, therefore must carry out standardization to raw milk.
Standardization effort is to carry out or carry out continuously in the standardization machine in the raw milk of the newborn cylinder of storage.
3. add batching
Add 0.15% citric acid and sucrose (2%), transfer pH to 6.0.
4. preheating, homogeneous, sterilization, cooling
Preheating: raw material milk is preheating to 55-65 ℃ earlier through heat-exchangers of the plate type.
Homogeneous: fat globule is carried out mechanical treatment, make the Ruzhong that is dispersed in of butter oil ball uniformity, prevent fat floating.General homogenizing temperature adopts the 55-80 degree, and homogenization pressure adopts 12Mpa to be advisable.
Sterilization: carrying out sterilization behind the homogenization pressure of 8.0-10Mpa, condition is 121 ℃, keeps 20 minutes, is cooled to 40-45 ℃ then.
Cooling: the raw material milk after the sterilization is cooled to 40-45 ℃ through subcooler.
5. inoculation: Leuconostoc mesenteroides 0.2%, Lactococcus lactis 0.4% are inoculated in the ready sterilized milk.
6. fermentation: in fermentation tank, carry out 24 ℃ of control fermentation temperature, 14 hours time.
7. canned: with the canned or packing of dairy products process packing machine that ferments.
8. after ripening; Under the normal temperature, 12 hours.
9. refrigeration: 0-4 ℃ of low-temperature preservation.
10. dispatch from the factory
Annotate: not adding preservative agent, stabilizing agent, at utmost kept newborn natural nutrition to be worth, biacetyl that its fermentation is produced is the main flavor of this product.The finished product protein content is greater than 2.3%, and fat content is greater than 2.5%, non-fat solid 6.5%.
Claims (3)
1, a kind of local flavor benefit hair tonic kefir milk and preparation method thereof is to be raw material with the fresh milk that adds 0.15% citric acid, has a liking for the warm type leavening through adding after the pasteurize in milk, through a kind of milk product of fermentation cooling can again.It is characterized in that: inoculate fresh milk with Lactococcus lactis and Leuconostoc mesenteroides in 2: 1 ratio, 24 ℃ of condition bottom fermentations form.Characteristics are local flavors as the butter, and viscosity is very high, so stabilizing agent dosage is than the newborn much less of traditional zymotic, and the shelf-life is than the newborn prolongation of traditional zymotic 2 days, and are rich in vitamin K.
2, functional fermented dairy product according to claim 1 is characterized in that: Leuconostoc mesenteroides is to produce fragrant and improved texture bacterial strain, and the metabolism citric acid generates a large amount of volatile flavor substance-biacetyls; Lactococcus lactis is composite bacterial strain, and purpose is that metabolising lactose generates lactic acid, and generates the promotion factor that helps the leukonid growth, promotes the Leuconostoc mesenteroides growth.
3, functional fermented dairy product according to claim 1 is characterized in that: utilize in Leuconostoc mesenteroides and the Lactococcus lactis metabolic process to produce antibiotic and other antibacterial substances reach the growth that suppresses putrefactive microorganisms, extend the shelf life; Utilize in the Leuconostoc mesenteroides metabolic process and produce exocellular polysaccharide, improve viscosity, the stability of acidified milk, reduce the consumption of stabilizing agent.
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| CN 200510069598 CN1695469A (en) | 2005-05-17 | 2005-05-17 | Flavor rancid milk beneficial for health and preparation method |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101886043A (en) * | 2010-06-24 | 2010-11-17 | 郑州大学 | Composite yoghurt starter and application thereof |
| CN102726523A (en) * | 2012-07-03 | 2012-10-17 | 浙江一鸣食品股份有限公司 | Processing method for zero-additive probiotics yoghourt |
| CN103261402A (en) * | 2010-12-20 | 2013-08-21 | 雀巢产品技术援助有限公司 | Flavour modulation by bio-rocessing using cream-flavour forming bacteria strains |
| CN101605559B (en) * | 2007-01-25 | 2014-04-23 | 阿克图杰尼斯公司 | Treatment of immune disease by mucosal delivery of antigens |
| US9526750B2 (en) | 2005-11-29 | 2016-12-27 | Intrexon Actobiotics Nv | Induction of mucosal tolerance to antigens |
| CN106554925A (en) * | 2015-09-16 | 2017-04-05 | 兰州大学 | One plant of leuconostoc lactis with high-yield extracellular polysaccharide |
| CN107960463A (en) * | 2017-12-26 | 2018-04-27 | 光明乳业股份有限公司 | A kind of acidified milk rich in animal bifidobacteria and preparation method thereof |
| CN107996706A (en) * | 2017-12-26 | 2018-05-08 | 光明乳业股份有限公司 | A kind of acidified milk rich in bifidobacterium breve and preparation method thereof |
| CN107996705A (en) * | 2017-12-26 | 2018-05-08 | 光明乳业股份有限公司 | A kind of acidified milk rich in bifidobacterium longum and preparation method thereof |
| CN108018226A (en) * | 2017-06-24 | 2018-05-11 | 天津大学 | A kind of high-yield extracellular polysaccharide strains and its polysaccharide fermentation production method |
| CN109105491A (en) * | 2018-09-12 | 2019-01-01 | 内蒙古农业大学 | One plant produces the glutinous Lactococcus lactis IMAU11823 for producing junket fragrance and its application |
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2005
- 2005-05-17 CN CN 200510069598 patent/CN1695469A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9526750B2 (en) | 2005-11-29 | 2016-12-27 | Intrexon Actobiotics Nv | Induction of mucosal tolerance to antigens |
| US10195269B2 (en) | 2005-11-29 | 2019-02-05 | Intrexon Actobiotics Nv | Induction of mucosal tolerance to antigens |
| US9539291B2 (en) | 2005-11-29 | 2017-01-10 | Intrexon Actobiotics Nv | Induction of mucosal tolerance to antigens |
| CN101605559B (en) * | 2007-01-25 | 2014-04-23 | 阿克图杰尼斯公司 | Treatment of immune disease by mucosal delivery of antigens |
| CN101886043A (en) * | 2010-06-24 | 2010-11-17 | 郑州大学 | Composite yoghurt starter and application thereof |
| CN103261402B (en) * | 2010-12-20 | 2015-10-07 | 雀巢产品技术援助有限公司 | Local flavor is regulated by using the biological treatment of the bacterial isolates forming cream-style |
| CN103261402A (en) * | 2010-12-20 | 2013-08-21 | 雀巢产品技术援助有限公司 | Flavour modulation by bio-rocessing using cream-flavour forming bacteria strains |
| CN102726523A (en) * | 2012-07-03 | 2012-10-17 | 浙江一鸣食品股份有限公司 | Processing method for zero-additive probiotics yoghourt |
| CN106554925A (en) * | 2015-09-16 | 2017-04-05 | 兰州大学 | One plant of leuconostoc lactis with high-yield extracellular polysaccharide |
| CN108018226A (en) * | 2017-06-24 | 2018-05-11 | 天津大学 | A kind of high-yield extracellular polysaccharide strains and its polysaccharide fermentation production method |
| CN107960463A (en) * | 2017-12-26 | 2018-04-27 | 光明乳业股份有限公司 | A kind of acidified milk rich in animal bifidobacteria and preparation method thereof |
| CN107996706A (en) * | 2017-12-26 | 2018-05-08 | 光明乳业股份有限公司 | A kind of acidified milk rich in bifidobacterium breve and preparation method thereof |
| CN107996705A (en) * | 2017-12-26 | 2018-05-08 | 光明乳业股份有限公司 | A kind of acidified milk rich in bifidobacterium longum and preparation method thereof |
| CN109105491A (en) * | 2018-09-12 | 2019-01-01 | 内蒙古农业大学 | One plant produces the glutinous Lactococcus lactis IMAU11823 for producing junket fragrance and its application |
| CN109105491B (en) * | 2018-09-12 | 2021-07-23 | 内蒙古农业大学 | Lactococcus lactis IMAU11823 capable of producing sticky cheese fragrance and application thereof |
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