CN1875729A - A bifidobacterium yoghurt preparation process - Google Patents
A bifidobacterium yoghurt preparation process Download PDFInfo
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- CN1875729A CN1875729A CN 200510011914 CN200510011914A CN1875729A CN 1875729 A CN1875729 A CN 1875729A CN 200510011914 CN200510011914 CN 200510011914 CN 200510011914 A CN200510011914 A CN 200510011914A CN 1875729 A CN1875729 A CN 1875729A
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- bifidobacterium
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Abstract
The invention discloses a process for preparing bifidobacteria yoghourt which comprises the following steps: (1) preparing bifidobacteria production leaven, (2) raw material milk pre-processing, (3) inoculating and fermenting, (4) mixing refined bifidobacteria yoghourt with common yoghourt, (5) caging under asepsis conditions.
Description
Technical field
The invention belongs to the dairy products production field, be specifically related to a kind of Overview of Bifidus Yoghurt Production technology.
Background technology
Bifidobacterium (Bifidobacterium) was to find one of physiological bacterium the earliest, was separated obtaining for the first time by doctor Tissier since 1899, the research of Bifidobacterium was subjected to day by day various countries scholar's attention.Bifidobacterium have regulate gut flora, reduce cholesterol, antitumor, regulate a series of physiological functions such as immunity, synthetic vitamin, health there is crucial meaning, be described as " outstanding person " in the probio, just because of Bifidobacterium has special physiological function and health-care effect, therefore become little ecological health food probio commonly used.
Research to Bifidobacterium goods Application and Development starts from the mid-50, and Japanese bioscience research institute at first develops the Bifidobacterium goods that are applied to the infant.Enter the eighties, each major company of various countries and scientific research institution also all add in the Application and Development research of Bifidobacterium goods one after another, each advanced country of the world all has the Bifidobacterium goods to put on market at present, though China's starting is late, businessman is also arranged at this series products of trial property release.The Bifidobacterium goods is of a great variety on the market, can be divided into and contain Bifidobacterium food, contain Bifidobacterium or Bifidobacterium by its function and produce promote the special health food of material and Bifidobacterium medicine etc.
Bifidobacterium yoghurt refers to the fresh milk to be raw material, and the mixed bacteria that adds Bifidobacterium or include Bifidobacterium carries out the sour milk products that fermented and cultured forms.The survival degree of Bifidobacterium in dairy products is not high at present.Because Bifidobacterium belongs to obligate anaerobe, high to nutritional requirement, very sensitive to temperature, pH value and oxygen, the viable count of Bifidobacterium is subject to the influence of external environment factor (oxygen content, temperature, humidity), this has just had a strong impact on production, application and the sale of Bifidobacterium product, therefore the maintenance of Bifidobacterium product viable count is present under the pressure of the problem that solves, and this just requires that special production technology will be arranged.
Summary of the invention
The purpose of this invention is to provide a kind of bifidobacteria viable bacteria content height, the production technology of the Bifidobacterium dairy products that production cost is low.
The invention discloses a kind of Overview of Bifidus Yoghurt Production technology, comprise step:
(1) the preparation Bifidobacterium produces leavening;
(2) raw material milk preliminary treatment;
(3) inoculation, fermentation: will produce leavening and be inoculated in raw material milk, under anaerobic fermentation separately obtains the pure bifidobacterium sour milk;
(4) mix: the pure bifidobacterium sour milk is mixed with common sour milk according to required ratio;
(5) the freezer after-ripening is gone in can.
Technology of the present invention, the method that wherein preferably prepares Bifidobacterium production leavening is that the bifidobacterium species subculture is cultivated, leavening in the middle of obtaining; With middle leavening inoculated and cultured, obtain to produce leavening again.
Technology of the present invention, wherein preferred raw material milk preprocess method comprises steps such as standardization, batching, homogeneous, sterilization, cooling; Wherein standardization is that raw material milk is preheated to 55-60 ℃, adjusts dry to mass percent 14% with whole milk powder (antibiotic-free).Wherein preferred distribution is that raw material milk is preheating to 65-70 ℃, open stirring, auxiliary material is mixed the back add in the heat milk, filter one or more in the preferred self-stabilization agent of auxiliary material, white granulated sugar, the FOS when all melting with 200 order filter cloths; Wherein preferred homogeneous preheat temperature is that 60-65 ℃, pressure are 18-20Mpa; 95 ℃ of sterilization temperatures, 300 seconds time; Be cooled to 37 ± 1 ℃.
Technology of the present invention, wherein the production of 10% inoculum concentration adding by mass percentage leavening in raw material milk is preferably adopted in inoculation; Feed mist when anaerobic condition preferably ferments, the feeding amount is the 50-80% of fermentation tank capacity, stirs rotating speed≤100-200 commentaries on classics/min simultaneously; Preferred fermentation termination titratable acidity is 80 ° of T-82 ° of T; Be cooled to 22-25 ℃.Wherein mist is preferably 80%N
2, 15%H
2, 5%CO
2
Technology of the present invention, wherein preferred mixed proportion are to be 10 according to bifidobacteria viable bacteria number in the finished product sour milk
7The index of cfu/g is determined.
Technology of the present invention, wherein temperature of ice house 4-6 ℃; Ripening time 24 hours.
Viable count must be 10 when drinking for the Bifidobacterium dairy products
6How therefore the effect of cfu/g competence exertion, guarantee that high viable count, the production technology that survival rate is high are very crucial.Consider the special growing environment requirement of Bifidobacterium, the present invention carries out subculture with Bifidobacterium to cultivate after the fermentation separately and the common sour milk mixing filling again, the advantage of this technology have following some:
1, in order to guarantee viable count high in the product, subculture is cultivated more stable.If bifidobacterium strain is delivered directly fermentation after being processed into freeze-dried powder earlier, then need the workshop that reaches the GMP requirement, need input and manpower very big, and subculture cultured method technological achievement transform soon, each domestic producer all realizes easily.
2, Bifidobacterium is fermented separately, both can avoid keeping high viable count because of the quick fermentation and acid of lactic acid bacteria causes Bifidobacterium dead fast by force, can ferment according to its suitableeest growth temperature again.
3, realize anaerobic fermentation, further improved the bifidobacteria viable bacteria number in the product again.
The specific embodiment
Embodiment 1:
The equal liquid of Bifidobacterium 10% is inoculated in the aseptic degreasing milk medium of 100mL by mass percentage, and 36 ℃ of anaerobism were cultivated 10 hours, leavening in the middle of obtaining; Again middle leavening 10% is inoculated in 1 kilogram of aseptic degreasing milk medium by mass percentage, 36 ℃ of anaerobism are cultivated after 10 hours and are put in 4 ℃ of refrigerators, and it is standby to obtain to produce leavening.
The nonreactive raw material milk is checked and accepted, measure 10 kilograms in fermentation tank, calculate the required whole milk powder amount of dry of adjusting according to the index of raw material milk, join and leave standstill hydration in 20 minutes after stirring in the raw material milk that is preheated to 55 ℃, milk after the hydration is preheating to 65 ℃, open stirring, 8 ‰ pectin, 8% white granulated sugar, 1% FOS are mixed the back add in the heat milk, filter with 200 order filter cloths when all melting; Carry out homogeneous, homogenization pressure is 18Mpa; Sterilization 300 seconds, 95 ℃ of temperature; Be cooled to 36 ℃.
10% inoculum concentration adds the production leavening by mass percentage, stirs, and 36 ℃ of heat-preservation fermentations feed 80%N
2, 15%H
2, 5%CO
2Mist, the feeding amount is 50% of a fermentation tank capacity, stirs rotating speed≤100 commentaries on classics/min simultaneously; The fermentation termination titratable acidity is 80 ° of T; Open stirring during fermentation termination, crawl 3 times is cooled to 22 ℃ through cold type and squeezes into the mixing filling.
Common sour milk is mixed with the pure bifidobacterium sour milk, and the bifidobacterium yoghurt viable count that obtains that ferments separately can reach 10
9Cfu/g is according to finished product viable count 10
7The cfu/g index Design needs to sneak into 100 kilograms pure bifidobacterium sour milk in per 10 tons of finished products.
Carry out can after mixing, during the product can, require the strict sterile working of operative employee, prevent after stain.Product should be sent into Cool Room 4 immediately after the can, and after-ripening outbound after 24 hours.
The same common sour milk of its physical and chemical index microbiological indicator, viable count 10 when guaranteeing product export
7Cfu/g.
Embodiment 2:
The equal liquid of Bifidobacterium 10% is inoculated in the aseptic degreasing milk medium of 100mL by mass percentage, and 38 ℃ of anaerobism were cultivated 12 hours, leavening in the middle of obtaining; Again middle leavening 10% is inoculated in 1 kilogram of aseptic degreasing milk medium by mass percentage, 38 ℃ of anaerobism are cultivated after 12 hours and are put in 7 ℃ of refrigerators, and it is standby to obtain to produce leavening.
The nonreactive raw material milk is checked and accepted, measure 10 kilograms in fermentation tank, calculate the required whole milk powder amount of dry of adjusting according to the index of raw material milk, join and leave standstill hydration in 30 minutes after stirring in the raw material milk that is preheated to 60 ℃, milk after the hydration is preheating to 70 ℃, open stirring, 8% pectin, 8% white granulated sugar, 1% FOS are mixed the back add in the heat milk, filter with 200 order filter cloths when all melting; Carry out homogeneous, homogenization pressure is 20Mpa; Sterilization 300 seconds, 95 ℃ of temperature; Be cooled to 38 ℃.
10% inoculum concentration adds the production leavening by mass percentage, stirs, and 38 ℃ of heat-preservation fermentations feed 80%N
2, 15%H
2, 5%CO
2Mist, the feeding amount is 80% of a fermentation tank capacity, stirs rotating speed≤200 commentaries on classics/min simultaneously; The fermentation termination titratable acidity is 82 ° of T; Open stirring during fermentation termination, crawl 5 times is cooled to 25 ℃ through cold type and squeezes into blending tank.
Common sour milk is mixed with the pure bifidobacterium sour milk, and the bifidobacterium yoghurt viable count that obtains that ferments separately can reach 10
9Cfu/g is according to finished product viable count 10
7The cfu/g index Design needs to sneak into 100 kilograms pure bifidobacterium sour milk in per 10 tons of finished products.
Carry out can after mixing, during the product can, require the strict sterile working of operative employee, prevent after stain.Product should be sent into 6 ℃ of freezers immediately after the can, and after-ripening outbound after 24 hours.
The same common sour milk of its physical and chemical index microbiological indicator, viable count 10 when guaranteeing product export
7Cfu/g.
Claims (10)
1, a kind of Overview of Bifidus Yoghurt Production technology comprises step:
(1) the preparation Bifidobacterium produces leavening;
(2) raw material milk preliminary treatment;
(3) inoculation, fermentation: will produce leavening and be inoculated in raw material milk, under anaerobic fermentation separately obtains the pure bifidobacterium sour milk;
(4) mix: the pure bifidobacterium sour milk is mixed with common sour milk in proportion;
(5) the freezer after-ripening is gone in can.
2,, wherein prepare Bifidobacterium and produce the cultivation of leavening employing bifidobacterium species subculture, leavening in the middle of obtaining according to the described technology of claim 1; With middle leavening inoculated and cultured, obtain to produce leavening again.
3, according to the described technology of claim 1, wherein the raw material milk preliminary treatment comprises standardization, batching, homogeneous, sterilization, cooling step.
4, according to the described technology of claim 3, wherein standardization is that raw material milk is preheated to 55-60 ℃, adjusts dry to mass percent 14% with the antibiotic-free whole milk powder.
5, according to the described technology of claim 3, wherein batching is that raw material milk is preheating to 65-70 ℃, open stirring, one or more auxiliary materials in stabilizing agent, white granulated sugar, the FOS are mixed the back add in the heat milk, filter with 200 order filter cloths when all melting.
6, according to the described technology of claim 3, wherein homogeneous is a homogeneous after raw material milk is preheating to 60-65 ℃, and homogenization pressure is 18-20Mpa; 95 ℃ of sterilization temperatures, 300 seconds time; Be cooled to 37 ± 1 ℃.
7, according to the described technology of claim 1, wherein the production of 10% inoculum concentration adding by mass percentage leavening in raw material milk is adopted in inoculation; Wherein fermentation feeds mist when anaerobic condition is fermentation, the feeding amount is the 50-80% of fermentation tank capacity, stirs rotating speed≤100-200 commentaries on classics/min simultaneously; Wherein fermentation, the fermentation termination titratable acidity is 80
0T-82
0T; Be cooled to 22-25 ℃.
8, according to the described technology of claim 7, wherein mist is 80%N
2, 15%H
2, 5%CO
2
9, according to the described technology of claim 1, wherein mixed proportion is to be 10 according to bifidobacteria viable bacteria number in the finished product sour milk
7The index of cfu/g is determined.
10, according to the described technology of claim 1, wherein temperature of ice house 4-6 ℃; Ripening time 24 hours.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100119149A CN100496261C (en) | 2005-06-10 | 2005-06-10 | A bifidobacterium yoghurt preparation process |
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| CNB2005100119149A CN100496261C (en) | 2005-06-10 | 2005-06-10 | A bifidobacterium yoghurt preparation process |
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| CN100496261C CN100496261C (en) | 2009-06-10 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488002A (en) * | 2011-12-09 | 2012-06-13 | 韶关市颐林泉生物科技有限公司 | Method for producing yoghourt starter |
| CN106031388A (en) * | 2015-03-17 | 2016-10-19 | 北京三元食品股份有限公司 | Method for enhancing hydrolysis of proteins in fermented milk |
| CN110157650A (en) * | 2019-06-10 | 2019-08-23 | 北京科拓恒通生物技术股份有限公司 | The bifidobacterium lactis M8 of one plant of isolated from mother's milk and its application |
| CN110934190A (en) * | 2019-11-25 | 2020-03-31 | 上海城建职业学院 | Preparation method of bifidobacterium fermented yoghourt |
-
2005
- 2005-06-10 CN CNB2005100119149A patent/CN100496261C/en active Active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488002A (en) * | 2011-12-09 | 2012-06-13 | 韶关市颐林泉生物科技有限公司 | Method for producing yoghourt starter |
| CN106031388A (en) * | 2015-03-17 | 2016-10-19 | 北京三元食品股份有限公司 | Method for enhancing hydrolysis of proteins in fermented milk |
| CN110157650A (en) * | 2019-06-10 | 2019-08-23 | 北京科拓恒通生物技术股份有限公司 | The bifidobacterium lactis M8 of one plant of isolated from mother's milk and its application |
| CN110934190A (en) * | 2019-11-25 | 2020-03-31 | 上海城建职业学院 | Preparation method of bifidobacterium fermented yoghourt |
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| Publication number | Publication date |
|---|---|
| CN100496261C (en) | 2009-06-10 |
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Address after: 150090 No. 386 Changjiang Road, Nangang District, Heilongjiang, Harbin, China Patentee after: Beidahuang Wandashan Dairy Co.,Ltd. Address before: 150090 No. 368 Changjiang Road, Nangang District, Heilongjiang, Harbin, China Patentee before: Heilongjiang Wondersun Dairy Co.,Ltd. |
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