CN102599245A - Set-style fermented yoghourt rich in probiotics and preparation method of yoghourt - Google Patents
Set-style fermented yoghourt rich in probiotics and preparation method of yoghourt Download PDFInfo
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- CN102599245A CN102599245A CN2012100824676A CN201210082467A CN102599245A CN 102599245 A CN102599245 A CN 102599245A CN 2012100824676 A CN2012100824676 A CN 2012100824676A CN 201210082467 A CN201210082467 A CN 201210082467A CN 102599245 A CN102599245 A CN 102599245A
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Abstract
The invention discloses set-style fermented yoghourt rich in probiotics and a preparation method of the set-style fermented yoghourt. The method comprises the steps of adding a fermenting agent and a thickening agent into sterilized raw milk to form a feed liquid, and obtaining the yoghourt through fermentation, wherein the fermentation step adopts a two-stage combination fermentation process, and the process comprises two steps of performing middle-temperature fermentation at 30-37 DEG C for 3-6 hours in the front stage and performing hot fermentation at 42-45 DEG C for 1-3 hours in the back stage. The fermenting agent is a direct vat set fermenting agent, which includes lactobacillus bulgaricus, streptococcus thermophilus and probiotics; the inoculation quantities of the lactobacillus bulgaricus subsp. bulgaricus and streptococcus thermophilus are 1.0*10<6>-9.9*10<6>CFU/mL; the inoculation quantity of each of probiotics is 1.0*10<5>-9.9*10<5>CFU/mL. In the yoghourt prepared by the method disclosed by the invention, the viable bacteria count ratio of the probiotics is more than 1-3 orders of magnitude than that of the yoghourt prepared by the traditional fermentation method, and the quantity of the viable bacteria of the probiotics can reach 10<7>-10<9>CFU/mL.
Description
Technical field
The invention belongs to field of food, particularly a kind of probio coagulating type fermented yoghourt and preparation method thereof that is rich in.
Background technology
Probio typically refers to the absorption some; Can arrive intestines and stomach with the viable bacteria state; Form through regulating gut flora, performance can be regulated the intestinal microecology balance to the mixture probio and the metabolite thereof of the favorable single or specified microorganisms of human body or animal health; Reach diseases prevention, the health care purpose of promoting longevity, meanwhile probio to the growth of other pernicious bacterias by stronger inhibitory action.Research shows that probio has multiple facilitation to health, can improve the immunity of balance, the enhancing body of human body intestinal canal microorganism species, the formation etc. that reduces cholesterol levels, alleviates lactose intolerance and suppress tumour cell.Probio is except having above-mentioned good functional character; Also have stronger stomach juice-resistant, the ability of bile tolerance, at present, studying and using more probio is Bifidobacterium, lactobacillus acidophilus and Lactobacillus casei etc.; These lactic acid bacterias are mesophile, and its suitable fermentation temperature is 30～37 ℃.Because probio has excellent functional properties, and cow's milk and probio have good compatibility and become the best natural carrier of probio, so probiotic bacteria milk product becomes the research and the product development focus of countries in the world scientific research institution and dairy industry company.
Sour milk has abundant nutritive value and good health care function, is one of six big health drinks of WHO's recommendation.From human body microenvironment angle probiotics viable bacteria quantity the sour milk is had content requirement, so sour milk probio number is the main index of its nutritive value of reflection.But to carry out the back sterilization operation in order extending the shelf life, may to influence the bacteria containing amount in the sour milk, so the fermented yoghourt of traditional zymotic prepared, contained number of live bacteria of probiotics is lower.
Traditional fermented yoghourt production is to adopt lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus to form in 42～45 ℃ of fermentations; But since the ability of this two strains bacterium stomach juice-resistant and bile a little less than; Survival rate in intestines and stomach is lower than 0.01%, makes fermented yoghourt regulate this health care of intestinal microecology balance and has a greatly reduced quality.Report that according to research probio is to take in 10 every day to the prerequisite of the health benefit of human body
8～10
9Individual probio is calculated according to the daily absorption 100g of consumer, and probio content must be greater than 10 in the corresponding product
6～10
7The CFU/mL competence exertion is to the prebiotic effect of human body.Adopt the fermentation temperature of traditional fermented yoghourt, the propagation of probio certainly will be suppressed, thereby causes the number of live bacteria of probiotics of product not enough; Perhaps have to improve the probio inoculum concentration, thereby increase production cost in order to improve number of live bacteria of probiotics in the product.
Summary of the invention
Therefore the present invention is directed to owing to Lactobacillus delbrueckii Bulgaria's subspecies (Lactobacillus delbrueckii subsp.bulgaricus) in the leavening of conventional fermented yoghourt are different with the probio optimum growth temperature with streptococcus thermophilus (Streptococcus thermophilus) bacterial strain; Adopt conventional 42～45 ℃ of fermentation temperatures; Lactobacillus delbruockii subspecies bulgaricus (L.delbrueckii subsp.Bulgaricus) and streptococcus thermophilus (St.thermophilus) be the growth of propagation meeting inhibition probiotics strain rapidly; And then cause in the product number of live bacteria of probiotics not enough; Or be that number of live bacteria of probiotics has to improve the probio inoculum concentration in the raising product; Thereby increase this difficult problem of production cost, a kind of method of solidification type yoghourt and sour milk of preparation thereof of preparing is provided.
For solving the problems of the technologies described above, the present invention takes following technical scheme.
One of technical scheme that the present invention takes is: a kind of method for preparing solidification type yoghourt, and this method may further comprise the steps:
(1) raw milk, thickener and water mixing and stirring are formed feed liquid;
(2) with feed liquid homogeneous, sterilization, the cooling of step (1) gained, stir;
(3) to the feed liquid inoculating starter of step (2) gained, stir packing;
(4) feed liquid of step (3) gained is fermented;
(5) the product cooling after-ripening with step (4) gained gets final product;
Wherein two sections combined fermentation process are adopted in the described fermentation of step (4), and these two sections combined fermentation process are made up of 30～37 ℃ of mesophilic digestions and 42～45 ℃ of hot fermentation two steps of 1～3 hour of back segment of leading portion 3～6 hours; The described leavening of step (3) comprises lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus), streptococcus thermophilus (Streptococcus thermophilus) and probio.
Technical scheme steps according to the invention (1) is that raw milk, thickener and water mixing and stirring are formed feed liquid.Preferably contain 80%～96.5% raw milk in the wherein said feed liquid, described raw milk is preferably nonreactive breast, National standard GB19301-2010; Described nonreactive breast preferably is milk, goat milk or cattle and sheep mixed milk, more preferably is milk, the fresh cow milk of making a living best; Described fresh cow's milk is meant the natural mammal gland secretion of forcing down from the normal breast of healthy ox body; Only, possibly pass through filtration through supercooling, but not sterilization, heating, clean breast; Particularly do not pass through pasteurize, can be described as raw milk, fresh cow's milk or raw milk again.The preferable component content of said raw milk is: fat (F) content >=3.1%, and protein (P) content >=2.8%, non-fat solid (SNF) content >=8.1%, above-mentioned percentage is mass percent.Wherein said thickener preferably comprises: one or more in carragheen, pectin, xanthans, locust bean gum, gelatin, agar, carboxymethyl cellulose, sodium alginate, propylene glycol alginate (PGA), native starch, farina and the crosslinking modified starch.Said thickener more preferably forms by pectin, gelatin, agar, native starch and converted starch are composite, and wherein pectin, gelatin, agar, native starch and converted starch account for the complex composition mass percent and be respectively 30%, 10%, 20%, 10% and 30%.Thickener preferably addition is a mass percent 0.5～1.5% in the feed liquid, and better addition is 0.8%.Wherein said stirring preferably mixing time is 15～30min, and mixing speed is 900～1800rpm, and whipping temp is 40～55 ℃.The water that preferably also contains mass percent 0.5%～11.5% in the said feed liquid.
Wherein said feed liquid is preferable also comprises sweetener, and said sweetener is meant gives the food additive of food with sweet taste, preferably comprises in sugar and/or the sugar replacement one or more.Described sugar is sugar commonly used in the dairy products industry; More preferably be selected from various forms of sucrose or beet sugar product, comprise in white granulated sugar, soft white sugar, brown sugar, brown granulated sugar, polycrystal rock sugar, monocrystal rock sugar, sugar cube and the golden slab sugar one or more.Sugar replacement wherein of the present invention be meant one type that can produce sweet taste or strengthening sweet taste and heat more than the low material of sugar; Preferably comprise in sweet one or more of Aspartame, acesulfame potassium, Sucralose or knob, more preferably comprise in sweet one or more of Sucralose, acesulfame potassium and knob.What the content of described sugar in feed liquid was preferable is≤8.0%, more preferably is 3.0%～7.0%; The content of described sugar replacement in feed liquid preferably is 0.0005%～0.0205%; Percentage is mass percent.
Wherein said feed liquid is preferable comprises that also flavor substance, said flavor substance are to instigate food body to reveal the material of characteristic flavor on basis, preferable comprises in concentration of juices juice and/or the flavoring essence one or more.Described concentration of juices juice is concentration of juices juice commonly used in the preparation sour milk, preferably comprises one or more of strawberry inspissated juice, blueberry inspissated juice, red date inspissated juice, peach inspissated juice, sweet orange inspissated juice, pears inspissated juice and AJC kind.Described flavoring essence is flavoring essence commonly used in the preparation sour milk, preferably comprises in sour milk essence, strawberry essence, blackcurrant essence, vanilla, "Hami" melon essence, flavoring banana essence, orange flavor and the flavoring apple essence one or more.The content of described flavor substance in feed liquid preferably is 0.01%～3.0%, more preferably is≤2.0%, and percentage does not comprise 0%, and percentage is mass percent.
Technical scheme steps according to the invention (2) is with feed liquid homogeneous, sterilization, the cooling of step (1) gained, stirs.Wherein said homogenizing temperature preferably is 60 ℃～70 ℃, and homogenization pressure preferably successively is respectively 15MPa～18MPa and 2MPa～5MPa.Wherein said sterilization conditions preferably is 85～95 ℃ of sterilization temperatures, and sterilizing time 5～10 minutes, chilling temperature preferably are 40～50 ℃.Wherein said stirring preferably mixing time is 1～5 minute, and mixing speed is 100～200rpm.
Technical scheme steps according to the invention (3) is to the feed liquid inoculating starter of step (2) gained, stirs packing.Wherein said leavening preferably is a throw type leaven, and this leavening preferably comprises lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus), streptococcus thermophilus (Streptococcus thermophilus) and probio.Probio of the present invention is meant and can arrives intestines and stomach with the viable bacteria state, forms through regulating gut flora, and performance is to the mixed type probio of the favorable single or specified microorganisms of human body or animal health.Said probio preferably comprises one or more in lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei), Lactobacillus plantarum (Lactobacillus plantarum) and the Bifidobacterium (Bifidobacterium).Wherein said Bifidobacterium preferably comprises one or more in bifidobacterium adolescentis (Bifidobacterium adolescentis), bifidobacterium infantis (Bifidobacterium infantis), bifidobacterium longum (Bifidobacterium longum), bifidobacterium breve (Bifidobacterium breve), animal bifidobacteria (Bifidobacterium animalis Bifidobacterium lactis) and the bifidobacterium bifidum (Bifidobacterium bifidum)
Said inoculating starter is preferably the leavening that contains lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus and probio is inoculated in the feed liquid.Total inoculum concentration of wherein said lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus is 1.0 * 10
6～9.9 * 10
6Between the CFU/mL, wherein lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus quantitative proportion are 1: 2; All the other every kind probio inoculum concentration is 1.0 * 10
5～9.9 * 10
5Between the CFU/mL.Total consumption of said leavening preferably is 0.001%～0.050%, is 0.015% more preferably, and percentage is mass percent.The temperature of wherein said inoculating starter is preferably 30～37 ℃, and mixing time is preferably 5～10min, and mixing speed is 100～200rpm preferably.
Technical scheme steps according to the invention (4) is that the feed liquid of step (3) gained is fermented.Two sections combined fermentation process are adopted in wherein said fermentation, and said two sections combined fermentation process promptly at first carry out the leading portion fermentation under middle temperature, when fermenting to fermentation termination, improve fermentation temperature and carry out back segment again and ferment till the fermentation termination.These two sections combined fermentation process preferably comprise 30～37 ℃ of mesophilic digestions and 42～45 ℃ of hot fermentation two steps of 1～3 hour of back segment of leading portion 3～6 hours.The acidity of the fermentation termination of said fermentation preferably is 65～75 ° of T.
Feed liquid in the step described in the present invention (4) comprises that preferably mass percent is respectively 80%～96.5% raw milk, 0.5～1.5% thickener, 0.001%～0.050% leavening and 0.5%～11.5% water.More preferably also comprise the sweetener of this area conventional amount used and in the flavor substance one or more, described feed liquid preferably also comprises 0.0005%～7.0% sweetener and 0.01%～3.0% flavor substance.
Technical scheme steps according to the invention (5) is that the product of step (4) gained cooling after-ripening is got final product.Wherein said chilling temperature is preferably 2～10 ℃; Described ripening time is preferably 10～16 hours.
Two of the technical scheme that the present invention takes is: the fermented yoghourt that a kind of said method makes.
Coagulating type fermented yoghourt according to the invention, its each nutrient composition content preferably are fat>=2.5%, protein>=2.3%, and non-fat solid>=6.5%, above-mentioned percentage is mass percent, and probio content preferably is 10 in the said sour milk
7～10
9CFU/mL.
Than prior art; Beneficial effect of the present invention is following: the present invention has initiated the stepwise fermentation method, and this fermentation process comprises 30～37 ℃ of mesophilic digestions of 3～6 hours of leading portion and 42～45 ℃ of hot fermentation two steps of after a large amount of propagation of the probio in the product, using 1～3 hour instead.Through in the Yoghourt fermentation process, introducing two sections combined fermentation process, make probio and common fermentation synergistic bacterium rapid fermentation, help product and have better local flavor and quality.Under the identical prerequisite of probio inoculum concentration; Technical scheme according to the invention can effectively promote the propagation of probio; Promote the quantity of probio in the product energetically, obtained improving 1～3 one magnitude, reached 10 than the probio content in the sour milk of conventional method fermenting process of preparing
7～10
9The coagulating type fermented yoghourt of CFU/mL.
The specific embodiment
Mode through embodiment further specifies the present invention below, but does not therefore limit the present invention among the described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer.Do not specify that wherein said percentage is mass percent if having.
The title specification of raw materials used source and equipment is:
Milk: He Sitan branch company of Shanghai Bright Dairy & Food Co., Ltd.;
White granulated sugar east guide's sugar wine Co., Ltd;
Acesulfame potassium, Aspartame, Sucralose, knob are sweet: the prompt clever trade Co., Ltd in Shanghai;
Solidification type yoghourt thickener: Danisco (China) Co., Ltd; To be that pectin, gelatin, agar, native starch and converted starch are composite form composition, and wherein pectin, gelatin, agar, native starch and converted starch account for the complex composition mass fraction and be respectively 30%, 10%, 20%, 10% and 30%;
Lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus) bacterium powder: Danisco (China) Co., Ltd, L99;
Lactobacillus acidophilus (Lactobacillus acidophilus) and Bifidobacterium (Bifidobacterium): Denmark Hansen Corp.;
Lactobacillus casei (Lactobacillus casei LC2W; GMCC No.0828 or Lactobacillus casei BD-II; CGMCC No.0825) and Lactobacillus plantarum (Lactobacillus plantarum, CGMCC No.0847): Shanghai Bright Dairy & Food Co., Ltd..
Embodiment 1 coagulating type fermented yoghourt
Formula for a product (in final products per ton):
The preparation method comprises the following steps:
(1) fat is not less than 3.1%, albumen is kept in the storage milk cylinder of cleaning and sterilization stored refrigerated (2～6 ℃ of storage temperatures) before using after being not less than 2.8% antibiotic-free milk pre-sterilizing;
(2) feed liquid that step (1) is obtained is heated to 40 ℃, adds entry, thickener, sweetener, flavor substance, stirs 30min, and the speed of stirring is 900rpm, makes it fully dissolving evenly;
(3) feed liquid that step (2) is obtained is carried out homogeneous, and homogenizing temperature is 60 ℃, and carrying out pressure successively is the double-stage homogenization of 15MPa and 2MPa;
(4) feed liquid that step (3) is obtained is carried out sterilization, and sterilization temperature is 85 ℃, and sterilizing time is 5min, is cooled to 40 ℃ after the sterilization, and 100rpm stirs 5min;
(5) feed liquid that step (4) is obtained is cooled to 30 ℃; (both bacterium amount ratios are 1: 2, and the lactobacillus delbruockii subspecies bulgaricus inoculum concentration is 3.3 * 10 to inoculate the composite ferment that contains lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus)
6CFU/mL, the streptococcus thermophilus inoculum concentration is 6.6 * 10
6CFU/mL), inoculate Bifidobacterium (Bifidobacterium) in addition, the Bifidobacterium inoculum concentration is 9.9 * 10
5CFU/mL;
(6) feed liquid that step (5) is obtained stirs, and the time is 5min, and mixing speed is 200rpm, carries out packing after stirring;
(7) product that step (6) is obtained carries out two sections fermentations, and leading portion adopts 30 ℃ of anaeration in normal temperature fermentations, fermentation time 6h; The back segment fermentation temperature is used 45 ℃ instead, fermentation time 1h, and fermentation termination acidity is 75 ° of T;
(8) product that step (7) is obtained is cooled to 2 ℃, and after-ripening 10h.
Embodiment 2 coagulating type fermented yoghourts
Formula for a product (in final products per ton):
The preparation method comprises the following steps:
(1) fat is not less than 3.1%, albumen is kept in the storage milk cylinder of cleaning and sterilization stored refrigerated (2～6 ℃ of storage temperatures) before using after being not less than 2.8% antibiotic-free milk pre-sterilizing;
(2) feed liquid that step (1) is obtained is heated to 55 ℃, adds entry, thickener, sweetener, flavor substance, stirs 15min, and the speed of stirring is 1800rpm, makes it fully dissolving evenly;
(3) feed liquid that step (2) is obtained is carried out homogeneous, and homogenizing temperature is 70 ℃, and carrying out pressure successively is the double-stage homogenization of 18MPa and 5MPa;
(4) feed liquid that step (3) is obtained is carried out sterilization, and sterilization temperature is 95 ℃, and sterilizing time is 5min, is cooled to 50 ℃ after the sterilization, and 200rpm stirs 1min;
(5) feed liquid that step (4) is obtained is cooled to 37 ℃; Inoculation lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus), streptococcus thermophilus (Streptococcus thermophilus) and lactobacillus acidophilus (Lactobacillus acidophilus), the lactobacillus delbruockii subspecies bulgaricus inoculum concentration is 0.33 * 10
6CFU/mL, the streptococcus thermophilus inoculum concentration is 0.67 * 10
6CFU/mL; The lactobacillus acidophilus inoculum concentration is controlled at 1.0 * 10
5CFU/mL;
(6) the feed liquid mixing time that step (5) is obtained is 5min, and mixing speed is 200rpm, carries out packing after stirring;
(7) product that step (6) is obtained carries out two sections fermentations, and leading portion adopts 37 ℃ of mesophilic digestions, and fermentation time 3h, back segment fermentation temperature use 42 ℃ instead, fermentation time 3h, and fermentation termination acidity is 65 ° of T;
(8) product that step (7) is obtained is cooled to 10 ℃, and after-ripening 16h.
Embodiment 3 coagulating type fermented yoghourts
Formula for a product (in final products per ton):
The preparation method comprises the following steps:
(1) fat is not less than 3.1%, albumen is kept in the storage milk cylinder of cleaning and sterilization stored refrigerated (2～6 ℃ of storage temperatures) before using after being not less than 2.8% antibiotic-free milk pre-sterilizing;
(2) feed liquid that step (1) is obtained is heated to 55 ℃, adds entry, thickener, sweetener, flavor substance, stirs 15min, and the speed of stirring is 1800rpm, makes it fully dissolving evenly;
(3) feed liquid that step (2) is obtained is carried out homogeneous, and homogenizing temperature is 68 ℃, and carrying out pressure successively is the double-stage homogenization of 17MPa and 3MPa;
(4) feed liquid that step (3) is obtained is carried out sterilization, and sterilization temperature is 90 ℃, and sterilizing time is 8min, is cooled to 45 ℃ after the sterilization, and 150rpm stirs 4min;
(5) feed liquid that step (4) is obtained is cooled to 33 ℃; Inoculation lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus), streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus casei (Lactobacillus casei), the lactobacillus delbruockii subspecies bulgaricus inoculum concentration is 1.0 * 10
6CFU/mL, the streptococcus thermophilus inoculum concentration is 2.0 * 10
6CFU/mL; The Lactobacillus casei inoculum concentration is controlled at 6.0 * 10
5CFU/mL;
(6) feed liquid that step (5) is obtained stirs, and the time is 8min, and mixing speed is 150rpm, carries out packing after stirring;
(7) product that step (6) is obtained carries out two sections fermentations, and leading portion adopts 35 ℃ of mesophilic digestions, and fermentation time 4h, back segment fermentation temperature use 43 ℃ instead, fermentation time 2h, and fermentation termination acidity is 70 ° of T;
(8) product that step (7) is obtained is cooled to 8 ℃, and after-ripening 12h.
Embodiment 4 coagulating type fermented yoghourts
Formula for a product (in final products per ton):
The preparation method comprises the following steps:
(1) fat is not less than 3.1%, albumen is kept in the storage milk cylinder of cleaning and sterilization stored refrigerated (2～6 ℃ of storage temperatures) before using after being not less than 2.8% antibiotic-free milk pre-sterilizing;
(2) feed liquid that step (1) is obtained is heated to 40 ℃, adds thickener, sweetener, flavor substance, stirs 30min, and the speed of stirring is 900rpm, makes it fully dissolving evenly;
(3) feed liquid that step (2) is obtained is carried out homogeneous, and homogenizing temperature is 68 ℃, and carrying out pressure successively is the double-stage homogenization of 16MPa and 4.5MPa;
(4) step (3) is obtained feed liquid and carry out sterilization, sterilization temperature is 90 ℃, and sterilizing time is 8min, is cooled to 45 ℃ after the sterilization, and 200rpm stirs 1min;
(5) feed liquid that step (4) is obtained is cooled to 35 ℃, and inoculation lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus), streptococcus thermophilus (Streptococcus thermophilus) Lactobacillus casei BD-II (Lactobacillus casei), Lactobacillus plantarum (Lactobacillus plantarum) and Bifidobacterium (Bifidobacterium) wherein lactobacillus delbrueckii subspecies bulgaricus number are 3.3 * 10
6, streptococcus thermophilus bacterium number is 6.6 * 10
6, Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bacterium number be respectively 9.9 * 10
5
(6) time that the feed liquid that step (5) is obtained stirs is 6min, and mixing speed is 180rpm, carries out packing after stirring;
(7) product that step (6) is obtained carries out two sections fermentations, and leading portion adopts 36 ℃ of mesophilic digestions, and fermentation time 4h, back segment fermentation temperature use 43 ℃ instead, fermentation time 1.5h, and fermentation termination acidity is 65 ° of T;
(8) product that step (7) is obtained is cooled to 10 ℃, and after-ripening 10h.
Embodiment 5 coagulating type fermented yoghourts
Formula for a product (in final products per ton):
The preparation method comprises the following steps:
(1) fat is not less than 3.1%, albumen is kept in the storage milk cylinder of cleaning and sterilization stored refrigerated (2～6 ℃ of storage temperatures) before using after being not less than 2.8% antibiotic-free milk pre-sterilizing;
(2) feed liquid that step (1) is obtained is heated to 42 ℃, adds thickener and stirs 35min, and the speed of stirring is 1000rpm, makes it fully dissolving evenly;
(3) feed liquid that step (2) is obtained is carried out homogeneous, and homogenizing temperature is 65 ℃, and carrying out pressure successively is the double-stage homogenization of 18MPa and 4MPa;
(4) step (3) is obtained feed liquid and carry out sterilization, sterilization temperature is 90 ℃, and sterilizing time is 10min, is cooled to 45 ℃ after the sterilization, and 150rpm stirs 3min;
(5) feed liquid that step (4) is obtained is cooled to 35 ℃; Inoculation lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus), streptococcus thermophilus (Streptococcus thermophilus), Lactobacillus casei (Lactobacillus casei), Lactobacillus plantarum (Lactobacillus plantarum) and Bifidobacterium (Bifidobacterium), wherein lactobacillus bulgaricus bacterium number is 0.33 * 10
6, streptococcus thermophilus bacterium number is 0.66 * 10
6, Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bacterium number respectively are 1.0 * 10
5
(6) time that the feed liquid that step (5) is obtained stirs is 10min, and mixing speed is 100rpm, carries out packing after stirring;
(7) product that step (6) is obtained carries out two sections fermentations, and leading portion adopts 37 ℃ of mesophilic digestions, and fermentation time 3h, back segment fermentation temperature use 45 ℃ instead, fermentation time 1h, and fermentation termination acidity is 75 ° of T;
(8) product that step (7) is obtained is cooled to 2 ℃, and after-ripening 16h.
Effect embodiment 1 checking embodiment 1 bifidobacteria viable bacteria number
In order to contrast the influence of two sections fermentations and traditional zymotic, adopt preparation technology of the present invention and traditional handicraft to prepare the coagulability fermented yoghourt respectively the prescription among the embodiment 1, respectively quantity and the product physical and chemical index of Bifidobacterium in the working sample to probio quantity.Product fat, protein and carbohydrate physical and chemical index adopt the acidified milk module of FOSS FT120 to measure, and the non-fat solid index adopts protein content to add carbohydrate content and calculates.Wherein said FOSS FT120 is multi-functional dairy products analyzer, can adopt plain chocolate, non-cultured milk goods, fermented dairy product and fruit juice module the inhomogeneity product to be carried out the rapid analysis of physical and chemical indexs such as protein, fat, carbohydrate, freezing point.
The thalline counting mode adopts dull and stereotyped casting; Concentrated bacteria suspension or deep cooling granulation leavening carry out 1/10 gradient dilution with SPSS (0.85% NaCl solution); To suitable dilution gradient, draw 1mL thalline dilution and be transferred to Bifidobacterium selective medium (MRS-NNLP agar medium) (NNLP solution: LiCl 6.000g; Nalidixic acid 0.030g; Neomycinsulphate 0.200g; Sulfuric acid Ba Lun mycin 0.250g; Sterilized water 100g.The MRS-NNLP culture medium: with microporous filter the NNLP solution of 50mL is added to 1000mL, 70～80 ℃ MRS culture medium solution, shake up, for use.) on the aseptic flat board, when treating that aseptic agar medium is cooled to 45～50 ℃, topple over 20～25mL on the flat board that contains the thalline dilution, mixing and static cooling.Each sample carries out 3 parallel tests.Cooling, the flat board that solidifies be positioned over and be inverted in the anaerobism incubator and cultivate (37 ℃, 72h).Count after cultivating end.
Table 1. embodiment 1 bifidobacteria viable bacteria number
| Index | Conventional fermentation | Two sections fermentations |
| Fat (%) | 2.81 | 2.85 |
| Protein (%) | 2.48 | 2.42 |
| Non-fat solid (%) | 11.33 | 11.19 |
| Bifidobacterium quantity (CFU/mL) | 1.10×10 6 | 1.30×10 7 |
Adopt the coagulability fermented yoghourt of two sections zymotechniques preparation according to the invention, in the solidification type yoghourt of the preparation of more traditional traditional zymotic technology, under the prerequisite of identical addition, Bifidobacterium quantity has improved 10 times, has reached 1.3 * 10
7CFU/mL.
Effect embodiment 2 checking embodiment 2 live lactobacillus acidophilus numbers
In order to contrast the influence of two sections fermentations and traditional zymotic to probio quantity; Adopt preparation technology of the present invention and traditional handicraft to prepare the coagulability fermented yoghourt respectively the prescription among the embodiment 2; Traditional handicraft may further comprise the steps: 1. raw milk and batch mixes are formed feed liquid, stir; 2. with 1. feed liquid homogeneous, sterilization, the cooling of gained of step, stir; 3. to the 2. feed liquid inoculating starter of gained of step, stir packing; 4. the 3. resulting feed liquid of step is fermented; 5. with the 4. resultant product cooling of step, after-ripening.Will be through quantity and the product physical and chemical index of lactobacillus acidophilus in the product difference working sample of above-mentioned steps gained.Wherein product fat, protein and carbohydrate physical and chemical index adopt FOSS
The acidified milk module of FT120 (multi-functional dairy products analyzer) is measured, and the non-fat solid index adopts protein content to add carbohydrate content and calculates.
The thalline counting mode adopts dull and stereotyped casting, to concentrate bacteria suspension or deep cooling granulation leavening and carries out 1/10 gradient dilution, extremely suitable dilution gradient with SPSS (0.85% NaCl solution); Draw 1mL thalline dilution and be transferred to lactobacillus acidophilus selective medium (MRS-maltose agar medium) (MRS-maltose agar medium prescription is: contain peptone: 10.0g, beef extract powder in every 1L culture medium deionized water solution: 8.0, yeast soaks powder: 4.0g; Maltose: 20.0g, dipotassium hydrogen phosphate: 2.0g, diammonium hydrogen citrate: 2.0g; Sodium acetate: 5.0g, magnesium sulfate: 0.2g, manganese sulfate: 0.04g; Agar: 14.0g; Tween 80: 1.0g, pH value 6.5 ± 0.2 (25 ℃), 121 ℃ of autoclavings 15 minutes are subsequent use.) on the aseptic flat board, when treating that aseptic agar medium is cooled to 45～50 ℃, topple over 20～25mL on the flat board that contains the thalline dilution, mixing and static cooling.Each sample carries out 3 parallel tests.Cooling, the flat board that solidifies be positioned over and be inverted in the anaerobism incubator and cultivate (37 ℃, 72h).Count after cultivating end, its result is as shown in the table:
Table 2. is executed routine 2 live lactobacillus acidophilus numbers
| Index | Conventional fermentation | Two sections fermentations |
| Fat (%) | 3.30 | 3.29 |
| Protein (%) | 2.80 | 2.82 |
| Non-fat solid (%) | 8.33 | 8.47 |
| Lactobacillus acidophilus quantity (CFU/mL) | 5.1×10 6 | 1.9×10 9 |
Adopt the coagulability fermented yoghourt of two sections zymotechniques preparation according to the invention; In the solidification type yoghourt of the preparation of more traditional traditional zymotic technology, under the prerequisite of identical addition, the main nutrient composition of sour milk does not change; Lactobacillus acidophilus quantity has improved 3 one magnitude, has reached 1.9 * 10
9CFU/mL.
Effect embodiment 3 checking embodiment 3 Lactobacillus casei viable counts
In order to contrast the influence of two sections fermentations and traditional zymotic, adopt preparation technology of the present invention and traditional handicraft to prepare the coagulability fermented yoghourt respectively the prescription among the embodiment 3, respectively the quantity and the product physical and chemical index of Lactobacillus casei in the working sample to probio quantity.Assay method is identical with effect embodiment 1.
The thalline counting mode adopts dull and stereotyped casting; Concentrated bacteria suspension or deep cooling granulation leavening carry out 1/10 gradient dilution with SPSS (0.85% NaCl solution); To suitable dilution gradient, draw 1mL thalline dilution and be transferred to Lactobacillus casei selective medium (LC agar medium) (LC agar medium prescription: contain peptone: 10.0g, yeast extract in every 1L culture medium deionized water solution: 1.0g; Lab Lemco:4.0g, KH
2PO
4: 2.0g, NaCH
2COOH 3.0g, ammonium citrate: 1.0g, MgSO
47H
2O:0.2g, MgSO
44H
2O:0.05g, casein acidic hydrolysis thing: 1.0g, Tween-80:1.0g, Agar 12.0g, pH value 6.5 ± 0.2 (25 ℃), 121 ℃ of autoclavings 15 minutes are subsequent use.) on the aseptic flat board, when treating that aseptic agar medium is cooled to 45～50 ℃, topple over 20～25mL on the flat board that contains the thalline dilution, mixing and static cooling.Each sample carries out 3 parallel tests.Cooling, the flat board that solidifies be positioned over and be inverted in the anaerobism incubator and cultivate (37 ℃, 72h).Count after cultivating end.
Table 3. embodiment 3 Lactobacillus casei viable counts
| Index | Conventional fermentation | Two sections fermentations |
| Fat (%) | 2.80 | 2.81 |
| Protein (%) | 2.41 | 2.39 |
| Non-fat solid (%) | 7.57 | 7.49 |
| Lactobacillus casei quantity (CFU/mL) | 2.0×10 6 | 9.5×10 7 |
Adopt the coagulability fermented yoghourt of two sections zymotechniques preparation according to the invention, in the solidification type yoghourt of the preparation of more traditional traditional zymotic technology, under the prerequisite of identical probio addition, Lactobacillus casei quantity has improved about 10 times.
Should be understood that after having read foregoing of the present invention those skilled in the art can do various changes or modification to the present invention, these equivalent form of values fall within the application's appended claims institute restricted portion equally.
Claims (10)
1. preparation method who is rich in the solidification type yoghourt of probio, this method may further comprise the steps:
(1) raw milk, thickener and water mixing and stirring are formed feed liquid;
(2) with feed liquid homogeneous, sterilization, the cooling of step (1) gained, stir;
(3) to the feed liquid inoculating starter of step (2) gained, stir packing;
(4) feed liquid of step (3) gained is fermented;
(5) the product cooling after-ripening with step (4) gained gets final product;
It is characterized in that two sections combined fermentation process are adopted in the described fermentation of step (4), these two sections combined fermentation process are made up of 30～37 ℃ of mesophilic digestions and 42～45 ℃ of hot fermentation two steps of 1～3 hour of back segment of leading portion 3～6 hours; The described leavening of step (3) comprises lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbruecki subsp.bulgaricus), streptococcus thermophilus (Streptococcus thermophilus) and probio.
2. preparation method as claimed in claim 1 is characterized in that, the raw milk in the said step (1) is the nonreactive breast, and described mixing time is 15～30min, and mixing speed is 900～1800rpm, and whipping temp is 40～55 ℃.
3. preparation method as claimed in claim 1 is characterized in that, the feed liquid in the said step (1) also comprises one or more in sweetener and the flavor substance.
4. preparation method as claimed in claim 1; It is characterized in that the thickener in the said step (1) comprises: one or more in carragheen, pectin, xanthans, locust bean gum, gelatin, agar, carboxymethyl cellulose, sodium alginate, propylene glycol alginate, native starch, farina and the crosslinking modified starch.
5. preparation method as claimed in claim 1 is characterized in that, the homogeneous in the said step (2) is a double-stage homogenization, and homogenizing temperature is 60 ℃～70 ℃, and homogenization pressure successively is respectively 15MPa～18MPa and 2MPa～5MPa; Described sterilization temperature is 85～95 ℃, and sterilizing time is 5～10 minutes; Described chilling temperature is 40～50 ℃; Described mixing time is 1～5 minute, and mixing speed is 100～200rpm.
6. preparation method as claimed in claim 1; It is characterized in that; Leavening in the said step (3) is a throw type leaven, and total inoculum concentration of said lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus) is 1.0 * 10
6～9.9 * 10
6CFU/mL, wherein lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus quantitative proportion are 1: 2; Said every kind of probio inoculum concentration is 1.0 * 10
5～9.9 * 10
5CFU/mL.
7. preparation method as claimed in claim 1; It is characterized in that described probio comprises one or more in lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei), Lactobacillus plantarum (Lactobacillus plantarum) and the Bifidobacterium (Bifidobacterium).
8. preparation method as claimed in claim 1 is characterized in that, the temperature of inoculating starter is 30～37 ℃ in the said step (3); The time of described stirring is 5～10 minutes, and mixing speed is 100～200rpm; The acidity of the fermentation termination of the said fermentation of step (4) is 65～75 ° of T; The cooling after-ripening condition of the said product of step (5) is to be cooled to 2～10 ℃, after-ripening 10～16 hours.
9. preparation method as claimed in claim 1; It is characterized in that the feed liquid in the said step (4) comprises that mass percent is respectively 80%～96.5% raw milk, 0.5～1.5% thickener, 0.0005%～7.0% sweetener, 0.01%～3.0% flavor substance, 0.001%～0.05% leavening and 0.5%～11.5% water.
10. sour milk that makes like each described preparation method of claim 1～9.
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