CN1793325A - Aromatic type direct putting type ferment agent for sour milk - Google Patents
Aromatic type direct putting type ferment agent for sour milk Download PDFInfo
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- CN1793325A CN1793325A CN 200510010587 CN200510010587A CN1793325A CN 1793325 A CN1793325 A CN 1793325A CN 200510010587 CN200510010587 CN 200510010587 CN 200510010587 A CN200510010587 A CN 200510010587A CN 1793325 A CN1793325 A CN 1793325A
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- freeze
- lactobacillus bulgaricus
- drying
- thermophilus streptococcus
- sour milk
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Abstract
The invention discloses perfume type direct adding type sour milk leaven. It holds advantages of high active bacteria number and short fermenting time, and overcomes the defect of short quality guaranteeing date and cannot passage conservation. The fermented product has good taste and long shelf life. It can use local materials and has low cost and short period. Thus it is fit for industrialization production. The technology method includes the following steps: identifying, purifying, culturing, and conserving for addiction heat streptococcus and Bulgaria milk bacillus; conserving them at -80 centigrade degree in ultraviolet aseptic room.
Description
Technical field:
The present invention is a kind of ferment agent for sour milk.Belong to microbial technology field.
Technical background:
Sour milk obtains very fast development because of it has exclusive local flavor, high nutrition, high digestibility and health-care effect, is subjected to people's favor.At present, China is 0.5 kilogram of sour milk consumption less than per capita, far below Europe 20 kilograms the level of consumption per capita.Nearly 2 years, China's sour milk industry was with 40% speed increment, and ferment agent for sour milk becomes the determinative that influences sour milk quality quality.So-called starter means the culture into the specified microorganisms of making sour milk and lactobacillus drink Chinese system of weights.Before making sour milk and lactobacillus drink, must at first develop starter.Some scientists of west just begin the research of hyperconcentration ferment agent for sour milk to 19th-century to the twentieth century initial stage latter stage, have formed certain scale of commercially producing at present.Denmark Han Sen centralab succeeded in developing hyperconcentration Yoghourt fermentation preparation series product in 1988, and Denmark Hansen Corp. pushed its hyperconcentration Yoghourt fermentation preparation series product to Chinese market in 1994.At present, on market, can also see the hyperconcentration ferment agent for sour milk that states such as France, Germany and Japan produce.
Follow the development of poor yogurt production technology, the preparation method of ferment agent for sour milk also is developed and improves.Product performance according to ferment agent for sour milk are divided into three types with it in the world: Yo-Flex ferment agent for sour milk, AB starter and Nu-Trish starter.
This is that Denmark Han Sen centralab is through in a few years making great efforts, by separating, screen, tame, cultivate, a kind of novel ferment agent for sour milk of developing in the end of the year 1988, commercial Yo-Flex by name for the Yo-Flex ferment agent for sour milk.This starter also is made up of thermophilus streptococcus and lactobacillus bulgaricus, now produced the Yo-Flex ferment agent for sour milk of the direct use of hyperconcentration, need not do any pre-cultivation in the dairy plant, directly add in the raw dairy and ferment, can greatly reduce the risk of pollution of phage, guarantee the normal ratio of two kinds of bacterial classifications in the product, thereby make constant product quality.
A and B in biological ferment agent for sour milk-AB starter AB starter are writing a Chinese character in simplified form of Lactobacterium acidophilum and bifidus bacterium English name.Generally acknowledged that now Lactobacterium acidophilum and bifidus bacillus can reproductions in people's enteron aisle, the former survives in small intestine, and the latter is lodged in the large intestine.Experiment shows: it is beneficial to digestion organs to take in the dairy products that contains these two kinds of viable bacterias.Denmark Hansen Corp. began one's study to this bio-fermentation agent in 1985, they and several families dairy plant's cooperation research and development.France had also carried out this development work afterwards, and had obtained comparatively significant achievement.At present, the gloomy laboratory of the Chinese has been produced directly use type of hyperconcentration " AB " fermented-milk and sour milk product, and produces a series of " AB " starter, becomes the nutritive health-care food that a class is popular.
Though the sour milk health protection effect that Nu-Trish starter " AB " starter is produced is fine, only generate lactic acid, acetic acid and a small amount of formic acid, hexanol, succsinic acid during these two kinds of lactobacillus-fermenteds, do not produce other aromatoising substance, so product special flavour is relatively poor.The Denmark expert cultivates into working stock culture with single bacterial classification thermophilus streptococcus respectively with single bacterial classification lactobacillus bulgaricus when research, in these two kinds of working stock cultures of inoculation, and directly use type of inoculation freeze-drying AB starter.Owing to inoculated the common sour milk starter, yoghurt bacterium has been controlled fermenting process, has shortened fermentation time, and product has pure sour milk local flavor.Existing four kinds of this type of starter is that four kinds of single bacterial classification thermophilus streptococcuses and AB starter culture mix, and also can claim the ABT starter.Produce health cultured milk prods such as various fermented-milks, ice-creams, frozen yogurt with this type of starter.
Up to now, the report of domestic existing prepared in laboratory hyperconcentration ferment agent for sour milk technology.The high pine and cypress of Inner Mongol institute in 1991 etc. have been delivered the research report of efficient Lactobacterium acidophilum starter first, and the author utilizes buffering salt to carry out the cultivation of Lactobacterium acidophilum, makes the cell count in the nutrient solution reach 6.5 * 10
9Cfu/ml, then through centrifugal, with protective material, after the vacuum lyophilization, total cellular score reaches 8.3 * 10
10Cfu/g.Nineteen ninety-five, Heilungkiang using microbe institute Liu Yu peak etc. utilizes lime carbonate to cultivate the acid-fermentation agent as the skimming milk of buffer reagent, and cell concentration reaches 5.69 * 10
9Cfu/ml, the high speed frozen centrifugation obtains thalline then, and behind the vacuum-freeze-dry, viable count reaches 4.2 * 10
10Cfu/g.In addition, the Lv Bing of Wuxi light industry university etc. has developed the novel ferment agent for sour milk with different viscosity, local flavor and nourishing function, also the protectant mechanism of action of milk-acid bacteria in the freeze-drying process is studied simultaneously.Provide fine theoretical basis for screening efficient protective material.Domestic so far, the research of direct putting type ferment agent for sour milk is also mainly rested on The apparent phenomenon and production technique aspect, domesticly still fail to produce and the DVS lactobacillus inoculation of external product with performance.The employed DVS bacterial classification of domestic sour milk enterprise, the overwhelming majority are from external import, the product of packing at home.From buying the DVS bacterial classification abroad, the annual need spends nearly hundred million yuan.Homemade ferment-fermented sour milk, taste and quality and on the shelf time, certain gap is arranged with the sour milk produced from the dry powder leaven of external introduction.At present, the technology of preparing of the domestic hyperconcentration ferment agent for sour milk of China is also not really perfect, and the bacteria living rate is low, and the shelf time is short, and particularly the suitability for industrialized production technology does not also develop, and commercialization hyperconcentration ferment agent for sour milk is domestic also not to have manufacturer production.
Summary of the invention:
The present invention seeks to disclose a kind of aromatic type direct putting type ferment agent for sour milk making method.Having inherited in the past, throw type leaven viable count height (can reach 10
10More than the cfu/g), the short advantage of fermentation time, overcome the shortcoming that the quality guaranteed period is short, can not go down to posterity and preserve, the product special flavour uniqueness of being fermented, mouthfeel is pure and fresh, acidity is moderate, shelf-lives is long, aromatic flavour, lastingly.Get on the spot, with low cost, with short production cycle, be fit to suitability for industrialized production.
Processing method of the present invention is:
A, thermophilus streptococcus evaluation, separation and purification, cultivation and preservation.
(1) identifies: bacterial strain is extracted PCR method behind the DNA, identifies by RAPD figure spectrometry.
(2) separation and purification: thermophilus streptococcus is carried out sharp separation at the M17 solid medium with plate streak, rule repeatedly 4～5 times, single then bacterium colony propagation can obtain the thermophilus streptococcus of purifying.
(3) cultivate: in 42 ℃ of constant incubators, (0.5 gram glucose, 0.5 gram lactose) cultivates 8 hours to logarithmic phase in the PY substratum of thermophilus streptococcus with improvement with purifying.
(4) freeze-drying: the spissated cultivation of thermophilus streptococcus bacterium liquid is added behind the lyophilized vaccine in-20 ℃ of refrigerators pre-freeze put into freeze drier and carry out freeze-drying 24h after 2～6 hours.
(5) preserve: will seal after the thermophilus streptococcus exhaust after the freeze-drying, be put in-80 ℃ of refrigerator-freezers and preserve.
The evaluation of B, lactobacillus bulgaricus, separation and purification, cultivation and preservation.
(1) identifies: bacterial strain is extracted PCR method behind the DNA, identifies by RAPD figure spectrometry.
(2) separation and purification: with lactobacillus bulgaricus partly optionally the MRS solid medium carry out sharp separation with plate streak, rule repeatedly 4～5 times, single then bacterium colony propagation can obtain the lactobacillus bulgaricus of purifying.
(3) cultivate: in 37 ℃ of constant incubators, using partly the lactobacillus bulgaricus of purifying optionally, the MRS culture medium culturing arrived logarithmic phase in 22 hours.
(4) freeze-drying: the spissated cultivation of lactobacillus bulgaricus bacterium liquid is added behind the lyophilized vaccine in-20 ℃ of refrigerators pre-freeze put into freeze drier and carry out freeze-drying 24h after 2～6 hours.
(5) preserve: will seal after the lactobacillus bulgaricus exhaust after the freeze-drying, be put in-80 ℃ of refrigerator-freezers and preserve.
C, proportioning:
In aseptic middle aseptic technique of ultraviolet freeze dried thermophilus streptococcus, lactobacillus bulgaricus 1, bacillus bulgaricus 2 are mixed by a certain percentage ,-80 ℃ of preservations promptly become aromatic type direct putting type ferment agent for sour milk.
Embodiment:
The present invention comprises thermophilus streptococcus; Lactobacillus bulgaricus 1; 2 three kinds of bacterial strains of lactobacillus bulgaricus.
Material and the instrument made:
(1) material: thermophilus streptococcus, lactobacillus bulgaricus 1, lactobacillus bulgaricus 2 (northeast Nong Ya university's life science and biotech research center provide bacterial strain).
(2) instrument: freeze drier, high-pressure sterilizing pot, PH meter, 37 ℃ of constant incubators, 42 ℃ of constant incubators, 43 ℃ of constant incubators, thermostatic drying chamber, opticmicroscope.
Elder generation is to evaluation, separation and purification, cultivation and the preservation of thermophilus streptococcus and lactobacillus bulgaricus.In aseptic middle aseptic technique of ultraviolet freeze dried thermophilus streptococcus, lactobacillus bulgaricus 1, bacillus bulgaricus 2 are mixed by a certain percentage ,-80 ℃ of preservations promptly become aromatic type direct putting type ferment agent for sour milk.
Use:
Adopt product that method of the present invention makes to be inoculated in the skimming milk or fresh milk after the sterilization by the amount of 1 ton of fresh milk of 40u fermentation, homogeneous is after fermentation in 4～6 hours, and curdling is solid and produce 70 ° of T of acid, gets final product.
Claims (1)
1. aromatic type direct putting type ferment agent for sour milk making method; Processing method is:
A, thermophilus streptococcus evaluation, separation and purification, cultivation and preservation;
(1) identifies: bacterial strain is extracted PCR method behind the DNA, identifies by RAPD figure spectrometry;
(2) separation and purification: thermophilus streptococcus is carried out sharp separation at the M17 solid medium with plate streak, rule repeatedly 4～5 times, single then bacterium colony propagation can obtain the thermophilus streptococcus of purifying;
(3) cultivate: in 42 ℃ of constant incubators, (0.5 gram glucose, 0.5 gram lactose) cultivates 8 hours to logarithmic phase in the PY substratum of thermophilus streptococcus with improvement with purifying;
(4) freeze-drying: the spissated cultivation of thermophilus streptococcus bacterium liquid is added behind the lyophilized vaccine in-20 ℃ of refrigerators pre-freeze put into freeze drier and carry out freeze-drying 24h after 2～6 hours;
(5) preserve: seal after the thermophilus streptococcus exhaust after the freeze-drying, be put in-80 ℃ and preserve;
The evaluation of B, lactobacillus bulgaricus, separation and purification, cultivation and preservation;
(1) identifies: bacterial strain is extracted PCR method behind the DNA, identifies by RAPD figure spectrometry;
(2) separation and purification: with lactobacillus bulgaricus partly optionally the MRS solid medium carry out sharp separation with plate streak, rule repeatedly 4～5 times, single then bacterium colony propagation can obtain the lactobacillus bulgaricus of purifying;
(3) cultivate: in 37 ℃ of constant incubators, using partly the lactobacillus bulgaricus of purifying optionally, the MRS culture medium culturing arrived logarithmic phase in 22 hours;
(4) freeze-drying: the spissated cultivation of lactobacillus bulgaricus bacterium liquid is added behind the lyophilized vaccine in-20 ℃ of refrigerators pre-freeze put into freeze drier and carry out freeze-drying 24h after 2～6 hours;
(5) preserve: will seal after the lactobacillus bulgaricus exhaust after the freeze-drying, be put in-80 ℃ and preserve;
C, proportioning:
In aseptic middle aseptic technique of ultraviolet freeze dried thermophilus streptococcus, lactobacillus bulgaricus 1, bacillus bulgaricus 2 are mixed by a certain percentage ,-80 ℃ of preservations get final product.
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|---|---|---|---|
| CN 200510010587 CN1793325A (en) | 2005-11-30 | 2005-11-30 | Aromatic type direct putting type ferment agent for sour milk |
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| CN 200510010587 CN1793325A (en) | 2005-11-30 | 2005-11-30 | Aromatic type direct putting type ferment agent for sour milk |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100429980C (en) * | 2006-09-08 | 2008-11-05 | 肖雯娟 | Method for producing zymophyte agent in direct input type for yoghourt |
| CN101502287B (en) * | 2009-02-18 | 2011-08-31 | 上海谱莱生物技术有限公司 | Method for preparing direct throwing type yoghourt leaven |
| CN101595210B (en) * | 2006-10-03 | 2013-09-11 | 杜邦营养生物科学有限公司 | Genetic cluster of strains of streptococcus thermophilus having appropriate acidifying and texturizing properties for dairy fermentations |
| CN104054822A (en) * | 2014-06-26 | 2014-09-24 | 武汉光明乳品有限公司 | Yogurt fermentative lactic bacteria combination and fermenting agent |
| CN108085311A (en) * | 2016-11-21 | 2018-05-29 | 陈涛 | It is a kind of using apple block as the preparation method of the direct putting type lactic acid bacteria fermenting agent of embedding medium |
-
2005
- 2005-11-30 CN CN 200510010587 patent/CN1793325A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100429980C (en) * | 2006-09-08 | 2008-11-05 | 肖雯娟 | Method for producing zymophyte agent in direct input type for yoghourt |
| CN101595210B (en) * | 2006-10-03 | 2013-09-11 | 杜邦营养生物科学有限公司 | Genetic cluster of strains of streptococcus thermophilus having appropriate acidifying and texturizing properties for dairy fermentations |
| CN101502287B (en) * | 2009-02-18 | 2011-08-31 | 上海谱莱生物技术有限公司 | Method for preparing direct throwing type yoghourt leaven |
| CN104054822A (en) * | 2014-06-26 | 2014-09-24 | 武汉光明乳品有限公司 | Yogurt fermentative lactic bacteria combination and fermenting agent |
| CN104054822B (en) * | 2014-06-26 | 2017-04-05 | 武汉光明乳品有限公司 | A kind of Yoghourt fermentation lactic acid bacteria combination and leaven |
| CN108085311A (en) * | 2016-11-21 | 2018-05-29 | 陈涛 | It is a kind of using apple block as the preparation method of the direct putting type lactic acid bacteria fermenting agent of embedding medium |
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