CN101971880A - Fermented milk with high content of lactobacillus casei and manufacturing method thereof - Google Patents
Fermented milk with high content of lactobacillus casei and manufacturing method thereof Download PDFInfo
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Abstract
The invention discloses fermented milk with high content of lactobacillus casei and a manufacturing method thereof, relating to fermented milk in the technical field of fermented milk. The fermented milk is prepared from the following components in percentage by weight: 85-92% of raw milk, 4-8% of white granulated sugar, 3-8% of high fructose corn syrup and/or glucose, 0.1-0.5% of bioactive peptide, 0.3-1.2 ppm of manganese salt, 3*10<6> to 3*10<7> CFU/g of inoculum size of lactobacillus casei, 3*10<6> to 3*10<7> CFU/g of inoculum size of streptococcus thermophilus and a right amount of thickening agent and edible essence. The manufacturing method of the fermented milk comprises the following steps of: (1) preparing the raw materials of the product; (2) homogenizing and sterilizing; (3) fermenting the product; (4) cooling by stirring or turning over a cylinder; and (5) filling the product, refrigerating and after ripening. Compared with the prior art, the microbial content of the fermented milk is obviously increased and reaches 3.0*10<8> to 5.0*10<9> CFU/g. The fermentation time of the product is obviously shortened and only requires for 4-8 h; and the product has good viscosity, fine and smooth taste and unique flavor.
Description
Technical field
The present invention relates to the lactobacillus casei fermented milk in the microbial fermentation technology field, relate in particular to a kind of Lactobacillus casei high-load acidified milk and manufacture method thereof.
Background technology
2002, FAO (Food and Agriculture Organization of the United Nation) and World Health Organization definition probio were a kind of " when taking in liberal quantity, the host being produced the living microorganism of functional health benefit ".This shows that for function and the effect of bringing into play probio, probiotics strain must have good tolerability, keep survival digestion, and promotes probio quantity during the fermentation as far as possible.
Most lactic acid bacteria, as used streptococcus thermophilus of ordinary lactic acid bacteria beverage, sour milk and lactobacillus bulgaricus etc. during through human body alimentary canal, not stomach juice-resistant and bile, major part is destroyed by digestive juice, its survival rate only has the high pine and cypress of 0.01～0.065%[, Chinese dairy industry, 2004,32 (8): 46-49], thereby regulate the gut flora balance, improve benefit life function such as intestinal microenvironment and be subjected to considerable restraint.
Lactobacillus casei then can effectively tolerate digestion, comprise the enzyme in the oral cavity, the gastric juice of low pH value and the bile acid of small intestine etc., so Lactobacillus casei enter behind the human body can be in enteron aisle large number of viable, performance regulates the intestinal flora balance, promote effect such as human consumption absorption.Simultaneously, Lactobacillus casei has norcholesterol, regulates blood fat, blood pressure, promotes cell division, strengthens benefits such as human immunity and pre-anti-cancer and inhibition tumor growth and gives birth to health care [opening and equality Chinese dairy industry, 2006,34 (10): 4-8].
At present, though the acidified milk production of having added Lactobacillus casei is arranged on China dairy products market, but product is the Lactobacillus casei fermentation of adding minute quantity on common sour milk leavening basis and forms, active lactobacillus casei content is very low in the finished product, does not reach Lactobacillus casei far away and brings into play bacterium that its benefit gives birth to function and count content.
Article " probiotics lactobacillus casei LC-15 growth and fermentation character research " (Huang Wenli, the dairy industry science and technology, 2007,6:282-286) and patent " lactobacillus casei fermented milk and manufacture method thereof " (open peace, publication number CN101455237) disclose Lactobacillus casei independent fermentation, with the technology of the mixed culture fermentation of traditional yogurt leavening, but Lactobacillus casei problems such as fermentation exists that fermentation time is long separately, product viscosity and structural state are undesirable; Then there is the emulative growth and breeding that suppresses Lactobacillus casei of lactobacillus bulgaricus in the traditional yogurt leavening with the mixed culture fermentation of traditional yogurt leavening, causes the lactobacillus casei content that the good benefit of tool is given birth to function in the finished product not high, have only 6～8 * 10
7CFU/g.
Summary of the invention
Purpose of the present invention just is to overcome the shortcoming and defect that prior art exists, designing a kind of is the acidified milk that fermentation main body, fermentation time are short, the Lactobacillus casei number of viable is high with the Lactobacillus casei, and a kind of Lactobacillus casei high-load acidified milk and manufacture method thereof are provided.
The object of the present invention is achieved like this:
At Lactobacillus casei at technical barrier such as Ruzhong poor growth, product structural state be relatively poor, the symbiosis of further investigation Lactobacillus casei and streptococcus thermophilus, additional carbon, nitrogenous source and mineral salt are produced a kind of lactobacillus casei content height, fermentation time weak point, product structural state and sapid acidified milk to the facilitation of Lactobacillus casei fermentation.
One, Lactobacillus casei high-load acidified milk (abbreviation acidified milk)
1. key component
By mass percentage,
Raw milk 85～92%;
White granulated sugar 4～8%;
HFCS or glucose 3～8%;
Biologically active peptide 0.1～0.5%;
Manganese salt 0.3～1.2ppm is in element manganese;
2. use Lactobacillus casei and streptococcus thermophilus fermentation agent, wherein:
Lactobacillus casei inoculum concentration 3 * 10
6～3 * 10
7CFU/g,
Streptococcus thermophilus inoculum concentration 3 * 10
6～3 * 10
7CFU/g;
A, leavening are pressed Lactobacillus casei: streptococcus thermophilus=10: 1～form at 1: 10, total inoculum concentration of leavening is 6 * 10
6～6 * 10
7CFU/g.
B, leavening or be throw type leaven, or be the subculture leavening, initial inoculation total amount is 6 * 10
6～6 * 10
7CFU/g.
3. an amount of thickener, flavoring essence.
Wherein:
A, described raw milk are the recombined milk that common lactogenesis, skimmed milk, whole-fat milk powder, defatted milk breast, whey powder, milk protein concentrate or other milk ingredients are made.
Its function is matrix and the carrier as product form and Lactobacillus casei fermentation.
The plant animal protein that b, described biologically active peptide are meant food source with protease hydrolyzed or Production by Microorganism Fermentation, natural amino acid forms with difference and arrangement mode constitutes, relative molecular weight below 5000Da, main component is the material of peptide class, as derive from soybean protein soya-bean polypeptides, derive from the former peptide of fish glue of fish scale proteolysis.
Its function is to remedy Lactobacillus casei early growth period in cow's milk the deficiency of cow's milk protein capacity of decomposition is promoted the growth and breeding of Lactobacillus casei.
C, described manganese salt are the food enrichment that GB14880 allows use, as manganese sulfate salt and manganese gluconate salt.
Its function is to keep and strengthen Lactobacillus casei performances such as lactic dehydrogenase, superoxide dismutase to produce critical functions such as acid and the interior oxygen toxicity anion of scavenger-cell.
D, described thickener comprise food additives independent by food-grade colloids such as pectin, agar, propylene glycol alginate, gelatin, converted starches or that mix.
Its function is to be used to increase the acidified milk denseness, and its range of application and addition should meet the regulation of GB2760-2007.
E, described flavoring essence comprise by the natural perfume material and the natural equivalent spices that meet the GB2760-2007 regulation and forming.
Its function is to be used to strengthen the acidified milk local flavor.
F, described HFCS or glucose are that main component is the raw-food material of glucose, are 42% HFCS F42 or glucose powder as fructose content.
Its function is to remedy Lactobacillus casei early growth period in cow's milk the deficiency of lactose capacity of decomposition is promoted the growth and breeding of Lactobacillus casei.
Two, the manufacture method of Lactobacillus casei high-load acidified milk (abbreviation method)
This method comprises the following steps:
1. prepare burden
Add white granulated sugar, HFCS and/or glucose, biologically active peptide, manganese salt, thickener and flavoring essence in raw milk, circulation stirs, and gets feed liquid;
2. homogeneous sterilization
With the feed liquid pre-heating temperature elevation, under 60～70 ℃, 18～22MPa, behind the homogeneous,, be cooled to about 37 ℃ at 90～95 ℃ of insulation sterilization 5～10min, homogeneous sterilization cooling feed liquid;
3. product fermentation
Add the bacterial classification that contains Lactobacillus casei and streptococcus thermophilus in homogeneous sterilization cooling feed liquid, fermenting about 37 ℃ to 75 ° of T～100 ° T of titratable acidity gets acidified milk;
Described titratable acidity: get the 10g acidified milk, join in the 20mL distilled water, drip 0.5% phenolphthalein 2mL simultaneously, extremely pink with the NaOH titration of 0.1mol/L, titration volume (mL) multiply by the 10 titratable acidity values that are this acidified milk, represents with a gill Nie Erdu ° T.
4. stir or turn over the cylinder cooling
Turn over cylinder plate cooling or stir cooling and fermentation breast to 16～22 ℃ by sour milk, the cooling and fermentation breast;
5. product can and refrigeration after-ripening
To packing container, and change the can of cooling and fermentation breast over to freezer rapidly, refrigeration, after-ripening are about 24 hours.
Operation principle of the present invention:
In raw milk, add an amount of Lactobacillus caseis such as HFCS (or glucose), biologically active peptide and manganese salt and be easy to decompose the positive growth factor of utilization, the fermentation base-material is optimized, and Lactobacillus casei and streptococcus thermophilus inoculated in 10: 1～1: 10 ratio, fermented about 37 ℃ 4～8 hours, and made the lactobacillus casei fermented milk product through stirring processes such as breakdown of emulsion, refrigeration again.
Because the lactase activity of Lactobacillus casei is strong, decomposition utilizes Ruzhong lactose ability relatively poor, glucose in the interpolation carbon source is easier to be absorbed by Lactobacillus casei, become the preferential carbon source of utilizing of Lactobacillus casei, promote growth and breeding, the quickening fermentation system acidity rate of climb of Lactobacillus casei.The manganese salt that adds is mainly with Mn
2+Form enter in the Lactobacillus casei cell, the important function of catalytic activitys such as lactic dehydrogenase, superoxide dismutase is kept and is strengthened in performance, and the important enzyme of functions such as these enzymes to be Lactobacillus casei performances produce in acid, scavenger-cell oxygen toxicity anion.Experiment shows that 0.3～1.2ppm manganese salt can significantly improve fermentation system acidity and lactobacillus casei content, and Mn element addition is also in the food enrichment fortification scope of GB 14880 regulations in the while product.Soya-bean polypeptides, the former peptide of fish glue etc. are a kind of small peptide mixtures, Main Ingredients and Appearance is 3～8 peptides, because Lactobacillus casei break down bovine lactoprotein ability is relatively poor, low-molecular-weight active peptides can significantly promote growing of Lactobacillus casei and metabolism breeding, and fermenting speed raising, lactobacillus casei content are increased.
To Lactobacillus casei and streptococcus thermophilus, the mixing of bacterial strains such as lactobacillus bulgaricus studies show that, Lactobacillus casei and streptococcus thermophilus are intergrowth relation, a certain proportion of Lactobacillus casei and streptococcus thermophilus mixed culture fermentation, streptococcus thermophilus can promote the growth and breeding of Lactobacillus casei, simultaneously, streptococcus thermophilus is the product Acarasiales strain in the ferment agent for sour milk, its synthetic exocellular polysaccharide helps the raising of fermented dairy product viscosity, the improvement of matter structure, give product fine and smooth smooth mouthfeel, avoid Lactobacillus casei fermentation or poor separately with the product viscosity of lactobacillus bulgaricus mixed culture fermentation existence, matter structure defectives such as coarse mouthfeel.The growth and breeding that then shows as the emulative inhibition Lactobacillus casei of lactobacillus bulgaricus that mixes of Lactobacillus casei and lactobacillus bulgaricus, though that system acidity rises is very fast, the number of viable of product Lactobacillus casei reduces greatly.Count content so the fermentation system that adopt the combination of Lactobacillus casei and streptococcus thermophilus, does not contain lactobacillus bulgaricus helps to shorten fermentation time, improve the fermented dairy product structural state, improve the Lactobacillus casei bacterium.
Three, Lactobacillus casei high-load acidified milk quality
This cheese milk bacillus high-load acidified milk is milky or little yellow of uniformity, has the distinctive taste smell of lactobacillus casei fermented milk, and structural state exquisiteness, even allows micro-whey and separates out.
The physics and chemistry of product, microbiological indicator are:
| Project | Index |
| Protein, g/100mL | 2.5～3.0 |
| Acidity, ° T | 75～100 |
| Active lactobacillus casei, CFU/g | 3.0×10 8～5.0×10 9CFU/g |
| Mould, CFU/g | ≤30 |
| Yeast, CFU/g | ≤100 |
| Pathogenic bacteria | Must not detect |
Compared with prior art, the present invention has the following advantages and good effect:
1. the Lactobacillus casei bacterium is counted content and obviously improves
The technology Lactobacillus casei ferments separately to 75 ° of T of acidity routinely, and active lactobacillus casei content is about 2 * 10 in the finished product
8CFU/g, to 75 ° of T of acidity, active lactobacillus casei content only is 5 * 10 in the finished product with Lactobacillus casei and the mixed culture fermentation of common sour milk leavening
7About CFU/g, ferment by of the present invention that active lactobacillus casei content can reach 3.0 * 10 to 75 ° of T finished products of acidity
8～5.0 * 10
9CFU/g, the lactobacillus casei content with living functions of benefits such as coordinating intestines and stomach, enhancing immunity obviously improves;
2. the product fermentation time shortens
75 ° of T are terminal point acidity with titratable acidity, and the independent fermentation of Lactobacillus casei then needs about 15 hours routinely, and Lactobacillus casei and the mixed culture fermentation of common sour milk leavening also need 5～8 hours, only need to finish in 4～8 hours by fermentation of the present invention;
3. product viscosity is good, delicate mouthfeel is smooth and unique flavor.
The specific embodiment
Describe in detail below in conjunction with embodiment:
Protection scope of the present invention is not subjected to the restriction of described specific embodiment, and described embodiment is only as the single example of illustrating each side of the present invention.
Among the following embodiment, raw material and source thereof:
* skimmed milk powder: derive from New Zealand dairy company Fonterra.
* whole-fat milk powder: derive from New Zealand dairy company Fonterra.
* lactogenesis: the bright Dairy Company in Wuhan detects qualified fresh cow's milk through antibiotic residue.
* L.casei-01 leavening: freeze drying concentrates the bacterium powder, contains independent lactobacillus casei bacterial strain, derives from Hansen Corp. of Denmark section.
* L.caseiBD-II leavening: freeze drying concentrates the bacterium powder, contains independent Lactobacillus casei, for the patented strain of Shanghai Bright Dairy ﹠ Food Co., Ltd.'s screening, hereinafter to be referred as BD-II.
* L.casei LC2W leavening: freeze drying concentrates the bacterium powder, contains independent Lactobacillus casei, for the patented strain of Shanghai Bright Dairy ﹠ Food Co., Ltd.'s screening, hereinafter to be referred as LC2W.
* streptococcus thermophilus BODY-3 leavening: freeze drying concentrates the bacterium powder, contains independent streptococcus thermophilus, derives from Hansen Corp. of Denmark section, hereinafter to be referred as S.t BODY-3 or BODY-3.
* streptococcus thermophilus TA040 leavening: freeze drying concentrates the bacterium powder, contains independent streptococcus thermophilus, derives from Denmark Danisco A/S BJ Rep Office, hereinafter to be referred as S.t TA040 or TA040.
* YC-X11 and CH-1 leavening: freeze drying concentrates the bacterium powder, contains streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, derives from Hansen Corp. of Denmark section, hereinafter to be referred as YC-X11 and CH-1.
* soya-bean polypeptides: soybean protein is with enzymolysis or Production by Microorganism Fermentation, and relative molecular weight is below 5000, and main component is the powdered substance of peptide, derives from Wuhan good everyday biological products company.
* the former peptide of fish glue: fish scale albumen is with enzymolysis or Production by Microorganism Fermentation, and relative molecular weight is below 5000, and main component is the powdered substance of peptide, derives from the freely great biological products company in Hubei.
* F42 HFCS (food-grade): contain the HFCS of fructose 42%, total solid 71%, derive from Shandong Lu Zhou biotechnology company, be designated hereinafter simply as F42.
* manganese gluconate, manganese sulfate (food-grade): derive from Zhengzhou Rui Pu bio-engineering corporation.
* pectin: derive from Denmark Danisco A/S BJ Rep Office, the low-ester pectin of model SY-640.
* sour milk essence: derive from Shanghai Ai Pu company, model APG-23.
Embodiment 1
(1) product batching: in the full-cream reconstituted milk (by 11.5% reduction) of 920 parts of weight, add the white granulated sugar of 80 parts of weight, stir;
(2) homogeneous sterilization: with the feed liquid pre-heating temperature elevation for preparing, behind 65 ℃, 20MPa homogeneous, be sub-packed in 6 different 1000 grams Enamel jars with cover, 95 ℃ of insulation sterilization 5min are cooled to 37 ℃;
(3) product fermentation: under the aseptic condition, by total inoculum concentration 3 * 10
7Kind of leavening shown in CFU/g, the table 1 and ratio insert different throw type leavens respectively, mix, and 37 ℃ of fermentations stop fermentation in good time when measuring fermentation system titratable acidity to 80 ° T.
Table 1: different strain compound mode
(4) after the fermentation ends, through ice-water bath cooling 60min, behind the FW30 of FLUKO company agitator speed 270rpm, stirring 5min, measure viscosity, and detect the content of streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus casei with the gradient dilution colony counting method, wherein M17 culture medium counting streptococcus thermophilus, LC culture medium are counted Lactobacillus casei, the bacterium of MRS culture medium counting lactobacillus bulgaricus, Lactobacillus casei is counted summation, and different sample fermentation times, that bacterium is counted content, product viscosity etc. is as shown in table 2.
Table 2 various combination fermentation time, probio content and product viscosity are relatively
The result shows, when Lactobacillus casei L.casei-01, L.casei BD-II and streptococcus thermophilus BODY-3, S.t TA040 arrange in pairs or groups with 10: 1～1: 10 ratio, has cooperative fermentation effect preferably, acidity rises comparatively fast, the L.casei viable count is higher, product viscosity is best, and delicate mouthfeel is smooth.When Lactobacillus casei and ferment agent for sour milk CH-1, YC-X11 mixed culture fermentation, though fermentation time is shorter, but the growth of L.casei obviously is subjected to the competitiveness of L.bulgaricus to be suppressed, L.bulgaricus content is higher, L.casei viable count content is then lower, and product viscosity is also relatively poor simultaneously, mouthfeel is more coarse.Problem such as the independent fermentation of Lactobacillus casei exists then that fermentation time is long, product viscosity and structural state are relatively poor.
Embodiment 2
(1) product batching: whole milk powder by 11.5% reduce, hydration, press the carbon source, nitrogenous source and the mineral salt that in various combination, add variety classes and concentration shown in the table 3, the 1000g/ cup is sub-packed in the 1000g Enamel jar, stirs, fully dissolves.
The different carbon sources of table 3, nitrogenous source, inorganic salts addition and the combination of leavening addition
| Numbering | Fermentation system | Leavening |
| 1 | 90% recombined milk+8% white granulated sugar+2% is purified waste water | LC2W |
| 2 | 90% recombined milk+8% white granulated sugar+2% is purified waste water | LC2W+YC-X11(1∶1) |
| 3 | 90% recombined milk+8% white granulated sugar+2% is purified waste water | LC2W+BODY-3(1∶1) |
| 4 | 90% recombined milk+7% white granulated sugar+3%F42 | LC2W+BODY-3(1∶1) |
| 5 | 90% recombined milk+3% white granulated sugar+7%F42 | LC2W+BODY-3(1∶1) |
| 6 | 90% recombined milk+7% white granulated sugar+3%F42+1.5ppm MnSO 4 | LC2W+BODY-3(1∶1) |
| 7 | 90% recombined milk+3% white granulated sugar+7%F42+2.5ppm MnSO 4 | LC2W+BODY-3(1∶1) |
| 8 | 89.8% recombined milk+7% white granulated sugar+3%F42+1.5ppm MnSO 4+ 0.2% Soybean Peptide | LC2W+BODY-3(1∶1) |
| 9 | 89.5% recombined milk+4% white granulated sugar+6%F42+2.5ppm MnSO 4+ 0.5% Soybean Peptide | LC2W+BODY-3(1∶1) |
(2) homogeneous sterilization: with the feed liquid pre-heating temperature elevation for preparing, behind the homogeneous, 95 ℃ of insulation sterilization 5min are cooled to about 37 ℃ under 65 ℃, 20MPa.
(3) product fermentation: under the aseptic condition, by total inoculum concentration 3 * 10
7Ratio shown in CFU/g, the table 3 inserts throw type leaven, mixes, and 37 ℃ of fermentations stop fermentation in good time when measuring fermentation system acidity to 75 ° T.
(4) stir cooling: after the fermentation ends, through ice-water bath cooling 60min, behind FW30 agitator 270rpm, the stirring 5min, measure viscosity, and detecting the content of streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus casei with the gradient dilution colony counting method, different sample fermentation times, that bacterium is counted content, product viscosity etc. is as shown in table 4.
Table 4 various combination fermentation time, probio content and product viscosity are relatively
The result shows when Lactobacillus casei LC2W and streptococcus thermophilus BODY-3 arrange in pairs or groups with 1: 1 ratio, to have cooperative fermentation effect preferably, and acidity rises comparatively fast, the L.casei viable count is higher, and product viscosity is good, and delicate mouthfeel is smooth.When Lactobacillus casei LC2W and ferment agent for sour milk YC-X11 mixed culture fermentation, L.casei viable count content is then lower, and product viscosity is also relatively poor simultaneously, mouthfeel is more coarse.Lactobacillus casei ferments separately that fermentation time is long, product viscosity and structural state are also relatively poor.
Adding a certain amount of HFCS, active peptides, manganese salt etc. in the fermentation system all helps to shorten the product fermentation time, improves lactobacillus casei content, add HFCS, active peptides, manganese salt simultaneously, by the only 5.5 hours combined fermentation time of adding Lactobacillus casei and streptococcus thermophilus fermentation agent at 1: 1, but the better beneficial lactobacillus casei content of giving birth to function of tool can be up to 3.4 * 10
9, product mouthfeel viscosity, structural state are also more satisfactory.Lactobacillus casei LC2W and streptococcus thermophilus BODY-3 mixed culture fermentation, add the combination of HFCS, active peptides, manganese salt simultaneously, no matter be from fermentation time, lactobacillus casei content, or consider, all be better than the Lactobacillus casei mixed culture fermentation of fermentation or itself and common sour milk leavening YC-X11 separately from product mouthfeel viscosity aspect.
Embodiment 3
(1) product batching: in 897.5 kilograms fresh cow's milk, add 40 kilograms white granulated sugar, 60 kilograms F42 HFCS, 2 kilograms collagen peptide, 1.5 kilograms low-ester pectin and the manganese salt (manganese gluconate of 0.4 gram, in element manganese), circulation stirs;
(2) homogeneous sterilization:, behind the homogeneous, behind 95 ℃ of sterilization plates insulation sterilization 5min, be cooled to about 37 ℃ and pump into fermentation tank under 65 ℃, 20MPa with the feed liquid pre-heating temperature elevation for preparing.
(3) product fermentation: under the aseptic technique, press BD-II throw type leaven 1.5 * 10
7CFU/g, BODY-3 throw type leaven 1.5 * 10
7The initial amount inoculation of CFU/g stirs, and 38 ℃ ferment to 80 ° of T of titratable acidity.
(4) turn over cylinder cooling: use screw pump to turn over cylinder, the cooling of cooling plate with the frequency of 20Hz, turn over cylinder after the sour milk temperature be controlled at about 20 ℃.
(5) product can and refrigeration after-ripening: send into 2-6 ℃ of freezer refrigeration after the product can immediately, measure product viscosity after 24 hours, and detect the content of Lactobacillus casei with the gradient dilution colony counting method.
This acidified milk fermentation time is 5 hours 40 minutes, and lactobacillus casei content is 1.8 * 10
9CFU/g, product viscosity is 0.289Pas, smooth, the unique flavor of delicate mouthfeel.
Embodiment 4
(1) product batching: the white granulated sugar, 70 kilograms F42,2 kilograms Soybean Peptide C, 1.5 kilograms low-ester pectin, 0.3 kilogram APG-23 essence and the manganese salt (manganese sulfate of 0.8 gram that in 856.2 kilograms reduction skimmed milks (11% reduction), add 30 kilograms, in element manganese), circulation stirs;
(2) homogeneous sterilization:, behind the homogeneous, behind 95 ℃ of sterilization plates insulation sterilization 5min, be cooled to about 37 ℃ and pump into fermentation tank under 65 ℃, 20MPa with the feed liquid pre-heating temperature elevation for preparing.
(3) product fermentation: add BD-II subculture leavening (the initial inoculum concentration 2.0 * 10 for preparing
7CFU/g), TA040 subculture leavening (initial inoculum concentration 1.0 * 10
7CFU/g), stir, 37 ℃ ferment to 85 ° of T of titratable acidity.
(4) turn over cylinder cooling: use screw pump to turn over cylinder, the cooling of cooling plate with the frequency of 20Hz, turn over cylinder after the sour milk temperature be controlled at 20 ℃.
(5) product can and refrigeration after-ripening: send into 2-6 ℃ of freezer refrigeration after the product can immediately, measure product viscosity after 24 hours, and detect the content of Lactobacillus casei with the gradient dilution colony counting method.
This acidified milk fermentation time is 4 hours, and lactobacillus casei content is 2.8 * 10
9CFU/g, product viscosity is 0.312Pas, delicate mouthfeel is smooth, the peculiar ferment local-flavor of tool Lactobacillus casei.
Claims (4)
1. Lactobacillus casei high-load acidified milk is characterized in that:
1. key component
By mass percentage,
Raw milk 85～92%,
White granulated sugar 4～8%,
HFCS and/or glucose 3～8%,
Biologically active peptide 0.1～0.5%,
Manganese salt 0.3～1.2ppm is in element manganese;
2. use Lactobacillus casei and streptococcus thermophilus fermentation agent, wherein:
Lactobacillus casei inoculum concentration 3 * 10
6～3 * 10
7CFU/g,
Streptococcus thermophilus inoculum concentration 3 * 10
6～3 * 10
7CFU/g;
3. an amount of thickener, flavoring essence.
2. by the described a kind of Lactobacillus casei high-load acidified milk of claim 1, it is characterized in that leavening:
Press Lactobacillus casei: streptococcus thermophilus=10: 1～form at 1: 10, total inoculum concentration of leavening is 6 * 10
6～6 * 10
7CFU/g.
3. by the described a kind of Lactobacillus casei high-load acidified milk of claim 1, it is characterized in that leavening:
Or be throw type leaven, or be the subculture leavening, initial inoculation total amount is 6 * 10
6～6 * 10
7CFU/g.
4. by the manufacture method of the described a kind of Lactobacillus casei high-load acidified milk of claim 1, it is characterized in that comprising the following steps:
1. prepare burden
Add white granulated sugar, HFCS and/or glucose, biologically active peptide, manganese salt, thickener and flavoring essence in raw milk, circulation stirs, and gets feed liquid;
2. homogeneous sterilization
With the feed liquid pre-heating temperature elevation, under 60～70 ℃, 18～22MPa, behind the homogeneous,, be cooled to about 37 ℃ at 90～95 ℃ of insulation sterilization 5～10min, homogeneous sterilization cooling feed liquid;
3. product fermentation
Add the bacterial classification that contains Lactobacillus casei and streptococcus thermophilus in homogeneous sterilization cooling feed liquid, fermenting about 37 ℃ to 75 ° of T～100 ° T of titratable acidity gets acidified milk;
4. stir or turn over the cylinder cooling
Turn over cylinder plate cooling or stir cooling and fermentation breast to 16～22 ℃ by sour milk, the cooling and fermentation breast;
5. product can and refrigeration after-ripening
With cooling and fermentation breast can and to packing container, and change freezer rapidly over to, refrigeration, after-ripening are about 24 hours.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102524386A (en) * | 2011-12-31 | 2012-07-04 | 石家庄市兄弟伊兰食品配料有限公司 | Drinking type flavored fermented milk with Kefir function and preparation method thereof |
| CN102715234A (en) * | 2012-06-29 | 2012-10-10 | 光明乳业股份有限公司 | Fermented milk rich in lactobacillus plantarum and manufacturing method thereof |
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| JP2019176781A (en) * | 2018-03-30 | 2019-10-17 | 株式会社明治 | Fermented milk, and method for producing the same |
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| WO2013010908A1 (en) * | 2011-07-15 | 2013-01-24 | Dsm Ip Assets B.V. | A cereal yogurt and preparation method thereof |
| CN102524386B (en) * | 2011-12-31 | 2014-04-16 | 石家庄市兄弟伊兰食品配料有限公司 | Drinking type flavored fermented milk with Kefir function and preparation method thereof |
| CN102524386A (en) * | 2011-12-31 | 2012-07-04 | 石家庄市兄弟伊兰食品配料有限公司 | Drinking type flavored fermented milk with Kefir function and preparation method thereof |
| CN102715234A (en) * | 2012-06-29 | 2012-10-10 | 光明乳业股份有限公司 | Fermented milk rich in lactobacillus plantarum and manufacturing method thereof |
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| CN103689084A (en) * | 2013-12-10 | 2014-04-02 | 武汉光明乳品有限公司 | Cheese yoghourt and preparation method thereof |
| CN103609697A (en) * | 2013-12-11 | 2014-03-05 | 武汉光明乳品有限公司 | Cheese-flavor yoghourt and preparation method thereof |
| CN103609697B (en) * | 2013-12-11 | 2015-12-02 | 武汉光明乳品有限公司 | A kind of Cheese-flavor yoghourt and preparation method thereof |
| CN104651275A (en) * | 2015-02-06 | 2015-05-27 | 武汉光明乳品有限公司 | Probiotic culture medium and application thereof |
| CN104651275B (en) * | 2015-02-06 | 2018-12-21 | 武汉光明乳品有限公司 | A kind of probiotic bacteria culture medium and its application |
| CN104642545A (en) * | 2015-02-25 | 2015-05-27 | 武汉光明乳品有限公司 | Active probiotic tea flavor fermented milk and preparation method thereof |
| CN108882718A (en) * | 2016-01-21 | 2018-11-23 | 科·汉森有限公司 | Use the method for Lactobacillus casei production fermented dairy product |
| CN106174570A (en) * | 2016-10-17 | 2016-12-07 | 四川东坡中国泡菜产业技术研究院 | A kind of method utilizing Pickles water to make nourishing capsule granule |
| JP2019176781A (en) * | 2018-03-30 | 2019-10-17 | 株式会社明治 | Fermented milk, and method for producing the same |
| JP7213020B2 (en) | 2018-03-30 | 2023-01-26 | 株式会社明治 | Fermented milk and method for producing fermented milk |
| CN114794235A (en) * | 2022-03-29 | 2022-07-29 | 湖北工业大学 | Chickpea polypeptide yoghourt and preparation method thereof |
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