CN103371224B - Method for preparing living lactic acid bacteria yoghourt and living lactic acid bacteria yoghourt prepared by employing method - Google Patents
Method for preparing living lactic acid bacteria yoghourt and living lactic acid bacteria yoghourt prepared by employing method Download PDFInfo
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Abstract
The invention provides a method for preparing living lactic acid bacteria yoghourt. The preparation method comprises the following step of: directly inoculating fermentation materials by employing a living lactic acid bacteria strain mixture of lactobacillus bulgaricus, streptococcus thermophilus and lactococcus lactis subsp lactis. The invention also provides living lactic acid bacteria yoghourt prepared by employing the preparation method. The living lactic acid bacteria yoghourt prepared by the provided method is unique in aroma, sour, sweet and tasty in mouthfeel, just melts in the mouth and has high nutritive value and effects.
Description
Technical field
The present invention relates to dairy products preparation field, specifically, the present invention relates to a kind of method adopting viable bacteria to prepare viable bacteria sour milk.
Background technology
Yoghourt (also known as yogurt) is the one of dairy products, is take fresh whole milk as raw material, through the dairy products that lactobacillus-fermented is made.Yoghourt is fermented by plain chocolate and forms, except the whole nutritional labelings remaining fresh milk, fermentation strain also can produce beneficial bacteria of intestinal tract and the necessary multivitamin of human nutrition of the life and health that is beneficial to man during the fermentation, as vitamin B1, vitamin B2, vitamin B6, vitamin B12 etc.
In general, Yoghourt has following effect: promote gastric secretion, improve appetite, strengthen digestion; The generation of some carcinogen can be reduced, have protective effect on cancer risk; Safeguard the gut flora ecological balance, form biological barrier, suppress harmful bacteria to the invasion of enteron aisle; Suppress the breeding of spoilage organisms in enteron aisle, and weaken the toxin that spoilage organisms produces in enteron aisle; Reduce cholesterol; Promote intestines peristalsis by producing a large amount of SCFAs, and thalline raised growth changes osmotic pressure and prevents constipation; Produce the material that some strengthen immunologic function, can human immunity be improved, prevent disease.
The bacterial classification adopted when the character such as mouthfeel, absorbability of sour milk products and above-mentioned concrete effect and fermentation is relevant with the concrete grammar that ferments.At present, according to the regulation of China's " regulation (trying) evaluated by prebiotic mushroom health food ", China's Yoghourt to be prepared in industry and is mainly adopted following bacterial strain for the preparation of Yoghourt: bifidobacterium bifidum, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, bifidobacterium adolescentis, lactobacillus bulgaricus, lactobacillus acidophilus, L. casei casei, streptococcus thermophilus, lactobacillus reuteri etc.There is no above-mentioned bacterial strains at present poisonous or have the report of side effect to human body.These bacterial classifications are used alone or in combination, and produce taste and the changeable various Yoghourt of effect and similar articles.In Yoghourt preparation technology, at present mainly adopt the operation comprising filling storage after raw milk preheating, homogeneous, sterilization, cooling, inoculation, fermentation, cooling etc.Wherein at inoculation step, the powder bacterial classification mixture adopting powder bacterial classification or multiple bacterial classification, is directly inoculated in and will carries out in the raw milk of fermenting more.
Find, adopt powder bacterial classification or mixed-powder bacterial classification to have certain defect.The activity of powder bacterial classification cannot be verified before manufacture in time, is directly used in processing, causes the condition of production to be subject to the considerable influence of bacterial activity.Further, adopt the fermentation time of powder bacterial classification or mixed-powder bacterial classification long, the phenomenons such as whey precipitation are comparatively serious.In addition, Long-Time Service same powder bacterial classification, the risk producing bacteriophage also improves.
On the other hand, Yoghourt is prepared adopted bacterial classification and is also awaited further exploitation.Bacterial classification viscosity in mouthfeel that current this area uses is too high, and overall salubrious degree not; Fragrance not characteristic on local flavor; Tender degree is inadequate.These aspects all need further improvement.
Therefore, for current Yoghourt Production present situation present situation, need to provide Yoghourt preparation technology new, simple to operate, the Yoghourt that mouthfeel is better to produce, nutrition is abundanter.
Summary of the invention
Based on the weak point of existing Yoghourt preparation technology and products thereof, the object of this invention is to provide a kind of novel method for preparing sour milk, described method adopts mixed live strain to ferment to raw milk, thus produce mouthfeel better, more can meet the Yoghourt of consumer demand.Another object of the present invention is to provide the Yoghourt adopting the method to prepare.
Object of the present invention provides following technical proposals to realize:
On the one hand, the invention provides a kind of preparation method of viable bacteria sour milk, described preparation method comprises: the direct inoculation fermentation material of live strain mixture adopting lactobacillus bulgaricus, streptococcus thermophilus and Lactococcus lactis subsp. lactis.
Specifically, described preparation method comprises the steps:
(1) mother culture is prepared:
Be that the defatted milk of 11 % by weight ~ 12 % by weight is through 115 DEG C of insulations sterilization in 15 minutes by nonfat milk solids content, then 42 DEG C are cooled to, the ratio accounting for the weight 2.5 ~ 3.0% of defatted milk in the weight of live strain mixture is directly inoculated, described live strain mixture comprises the lactobacillus bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) that individual plant strain number ratio is 1: 1: 0.5, streptococcus thermophilus (Streptococcus thermophilus) and Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis).Be cultured to pH 4.3 ~ 4.4 at 42 DEG C, then store for future use at 2 ~ 6 DEG C;
(2) preparation work leavening:
Fresh milk is cooled to 42 DEG C after 95 ± 1 DEG C of insulations sterilization in 5 minutes, then adds mother culture prepared by step (1) wherein by 2.5 % by weight ~ 3.0 % by weight, be cultured to pH4.3 ~ 4.4 at 41 ~ 43 DEG C, then store for future use at 2 ~ 6 DEG C;
(3) fermentation materials is prepared:
Fresh milk is high-pressure homogeneous through 15 ~ 20MPa, after 95 ± 1 DEG C of insulations sterilization in 5 minutes, be cooled to 41 ~ 43 DEG C; Optionally, at fresh milk before 15 ~ 20MPa is high-pressure homogeneous, add the white granulated sugar of 6% weight wherein;
(4) inoculation and filling:
Working stock culture prepared by step (2) is inoculated in fermentation materials prepared by step (3) by the ratio accounting for the weight 2 ~ 4% of fermentation materials in the weight of working stock culture, rapid filling at 38 DEG C after inoculation;
(5) ferment:
It is 95 ~ 100 ° of T that step (4) product-filled is cultured to acidity at 41 ~ 43 DEG C, then 2 ~ 6 DEG C of storages.
Wherein, for keeping spawn activity, the lactobacillus bulgaricus adopted in described step (1), streptococcus thermophilus and Lactococcus lactis subsp. lactis need resurrection 1 time every month.
Preferably, following step is adopted to bring back to life lactobacillus bulgaricus:
Be that the defatted milk of 11 % by weight ~ 12 % by weight is through 115 DEG C of insulations sterilization in 15 minutes by nonfat milk solids content, then 42 DEG C are cooled to, the ratio inoculation lactobacillus bulgaricus of the weight 2.5 ~ 3.0% of defatted milk is accounted in the weight of bacterial classification, be cultured to pH 4.4 at 42 DEG C, then store for future use at 2 ~ 6 DEG C.
Preferably, following step is adopted to bring back to life streptococcus thermophilus:
Be that the defatted milk of 11 % by weight ~ 12 % by weight is through 115 DEG C of insulations sterilization in 15 minutes by nonfat milk solids content, then 42 DEG C are cooled to, account for the ratio inoculation streptococcus thermophilus of the weight 2.5 ~ 3.0% of defatted milk in the weight of bacterial classification, be cultured to pH 4.4 at 42 DEG C, then store for future use at 2 ~ 6 DEG C.
Preferably, following step is adopted to bring back to life Lactococcus lactis subsp. lactis:
Be that the defatted milk of 11 % by weight ~ 12 % by weight is through 115 DEG C of insulations sterilization in 15 minutes by nonfat milk solids content, then 32 DEG C are cooled to, the ratio inoculating lactic acid galactococcus lactic acid subspecies of the weight 2.5 ~ 3.0% of defatted milk is accounted in the weight of bacterial classification, be cultured to pH 4.4 at 32 DEG C, then store for future use at 2 ~ 6 DEG C.
On the other hand, present invention also offers the Yoghourt adopting said method to prepare.
To sum up, the invention provides the Yoghourt of a kind of novel method for preparing sour milk and preparation.Compared with prior art, method of the present invention has the following advantages:
First, the powder bacterial strain that the present invention adopts live strain to replace adopting in existing technique, as working stock culture, ferments after mixing with fermentation materials.Adopt live strain can overcome in existing technique to adopt powder bacterial strain to cause cannot to verify the defects such as strain activity, fermentation time length, whey precipitation, Pollution of Phage.
Secondly, many employing lactobacillus bulgaricus and streptococcus thermophilus in existing Yoghourt preparation technology, the present invention, except these two kinds of bacterial strains, additionally uses Lactococcus lactis subsp. lactis.These 3 kinds of bacterial strain combinations, can form symbiosis during the fermentation, increase viable count in Yoghourt, improve the stability of viable bacteria, thus playing maximum effect after eating and entering human body.Experiment proves, adopts hybrid bacterial strain, can shorten fermentation time, greatly improve the quality of products and stability when viable count is identical.
Again, the bacterial classification mixture adopting lactobacillus bulgaricus, streptococcus thermophilus and Lactococcus lactis subsp. lactis to mix with special ratios in preparation technology of the present invention.Experiment proves, ratio with 1: 1: 0.5 mixes this 3 kinds of bacterial strains, and prepare mother culture, working stock culture and inoculation fermentation material successively with the special ratios of inoculum concentration, the technique effects such as viable count in Yoghourt, viable bacteria stability, the maximum performance of effect can be obtained; And fermentation time is normal, structural state is good, and mouthfeel optimum.
Further, sour milk products fragrance prepared by the present invention is unique, and sweet mouthfeel is tasty and refreshing, just melt in the mouth, and not high unlike other Yoghourt (such as existing routine adds the Yoghourt of stabilizing agent) acidity, mouthfeel is greasy and sticky, not tasty and refreshing.
Detailed description of the invention
Referring to specific embodiment, the present invention is described.It will be appreciated by those skilled in the art that these embodiments are only for illustration of the present invention, its scope do not limited the present invention in any way.
Experimental technique in following embodiment, if no special instructions, is conventional method.Raw material used in following embodiment, reagent material etc., if no special instructions, be commercially available purchase product.Wherein, carry out detecting and standardization before fresh milk (i.e. raw material milk) uses:
Detecting step is: 79 ° of alcohol protein stabilizations, and acidity≤17 ° T, boils sense organ normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤6 DEG C.
Standardized step is: milk temperature (45-50 DEG C) and circulation timei (15 minutes), and after standardization, fat, albumen and non-fat solid must reach requirement fat >=3.1% of regulation, albumen >=2.9%, non-fat solid >=8.1%.
embodiment 1 adopts the inventive method to prepare Yoghourt
(1) mother culture is prepared:
Be that the defatted milk of 11 % by weight is through 115 DEG C of insulations sterilization in 15 minutes by nonfat milk solids content, then 42 DEG C are cooled to, the ratio accounting for the weight 2.5% of defatted milk in the weight of live strain mixture is directly inoculated, and described live strain mixture comprises lactobacillus bulgaricus, streptococcus thermophilus and the Lactococcus lactis subsp. lactis that individual plant strain number ratio is 1: 1: 0.5.Be cultured to pH 4.3 at 42 DEG C, then store for future use at 2 DEG C;
(2) preparation work leavening:
Fresh milk is cooled to 42 DEG C after 95 ± 1 DEG C of insulations sterilization in 5 minutes, then adds mother culture prepared by step (1) wherein by 2.5 % by weight, be cultured to pH 4.3 at 41 DEG C, then store for future use at 2 DEG C;
(3) fermentation materials is prepared:
Get 1000kg fresh milk, add the white granulated sugar of 6% weight wherein, then high-pressure homogeneous through 15MPa, after 95 ± 1 DEG C of insulations sterilization in 5 minutes, be cooled to 41 DEG C;
(4) inoculation and filling:
Working stock culture prepared by step (2) is inoculated in fermentation materials prepared by step (3) by the ratio accounting for the weight 2% of fermentation materials in the weight of working stock culture, rapid filling at 38 DEG C after inoculation;
(5) ferment:
It is 95 ° of T that step (4) product-filled is cultured to acidity at 41 DEG C, then 2 DEG C of storages.
embodiment 2 adopts the inventive method to prepare Yoghourt
(1) mother culture is prepared:
Be that the defatted milk of 12 % by weight is through 115 DEG C of insulations sterilization in 15 minutes by nonfat milk solids content, then 42 DEG C are cooled to, the ratio accounting for the weight 3.0% of defatted milk in the weight of live strain mixture is directly inoculated, and described live strain mixture comprises lactobacillus bulgaricus, streptococcus thermophilus and the Lactococcus lactis subsp. lactis that individual plant strain number ratio is 1: 1: 0.5.Be cultured to pH 4.4 at 42 DEG C, then store for future use at 2 ~ 6 DEG C;
(2) preparation work leavening:
Fresh milk is cooled to 42 DEG C after 95 ± 1 DEG C of insulations sterilization in 5 minutes, then adds mother culture prepared by step (1) wherein by 3.0 % by weight, be cultured to pH 4.4 at 43 DEG C, then store for future use at 6 DEG C;
(3) fermentation materials is prepared:
Get 1000kg fresh milk, add the white granulated sugar of 6% weight wherein, high-pressure homogeneous through 20MPa, after 95 ± 1 DEG C of insulations sterilization in 5 minutes, be cooled to 43 DEG C;
(4) inoculation and filling:
Working stock culture prepared by step (2) is inoculated in fermentation materials prepared by step (3) by the ratio accounting for the weight 3% of fermentation materials in the weight of working stock culture, rapid filling at 38 DEG C after inoculation;
(5) ferment:
It is 100 ° of T that step (4) product-filled is cultured to acidity at 42 DEG C, then 6 DEG C of storages.
embodiment 3 adopts the inventive method to prepare Yoghourt
(1) mother culture is prepared:
Be that the defatted milk of 11.8 % by weight is through 115 DEG C of insulations sterilization in 15 minutes by nonfat milk solids content, then 42 DEG C are cooled to, the ratio accounting for the weight 2.8% of defatted milk in the weight of live strain mixture is directly inoculated, and described live strain mixture comprises lactobacillus bulgaricus, streptococcus thermophilus and the Lactococcus lactis subsp. lactis that individual plant strain number ratio is 1: 1: 0.5.Be cultured to pH 4.4 at 42 DEG C, then store for future use at 2 ~ 6 DEG C;
(2) preparation work leavening:
Fresh milk is cooled to 42 DEG C after 95 ± 1 DEG C of insulations sterilization in 5 minutes, then adds mother culture prepared by step (1) wherein by 2.8 % by weight, be cultured to pH 4.4 at 42 DEG C, then store for future use at 5 DEG C;
(3) fermentation materials is prepared:
Get 1000kg fresh milk, add the white granulated sugar of 6% weight wherein, high-pressure homogeneous through 20MPa, after 95 ± 1 DEG C of insulations sterilization in 5 minutes, be cooled to 42 DEG C;
(4) inoculation and filling:
Working stock culture prepared by step (2) is inoculated in fermentation materials prepared by step (3) by the ratio accounting for the weight 4% of fermentation materials in the weight of working stock culture, rapid filling at 38 DEG C after inoculation;
(5) ferment:
It is 98 ° of T that step (4) product-filled is cultured to acidity at 43 DEG C, then 4 DEG C of storages.
embodiment 4 works the resurrection of bacterial strain
Following step is adopted to bring back to life lactobacillus bulgaricus:
Be that the defatted milk of 11 % by weight is through 115 DEG C of insulations sterilization in 15 minutes by nonfat milk solids content, then 42 DEG C are cooled to, account for the ratio inoculation lactobacillus bulgaricus of the weight 2.5% of defatted milk in the weight of bacterial classification, be cultured to pH 4.4 at 42 DEG C, then store for future use at 2 ~ 6 DEG C.
Following step is adopted to bring back to life streptococcus thermophilus:
Be that the defatted milk of 11 % by weight is through 115 DEG C of insulations sterilization in 15 minutes by nonfat milk solids content, then 42 DEG C are cooled to, account for the ratio inoculation streptococcus thermophilus of the weight 2.5% of defatted milk in the weight of bacterial classification, be cultured to pH 4.4 at 42 DEG C, then store for future use at 2 ~ 6 DEG C.
Following step is adopted to bring back to life Lactococcus lactis subsp. lactis:
Be that the defatted milk of 11 % by weight is through 115 DEG C of insulations sterilization in 15 minutes by nonfat milk solids content, then 32 DEG C are cooled to, account for the ratio inoculating lactic acid galactococcus lactic acid subspecies of the weight 2.5% of defatted milk in the weight of bacterial classification, be cultured to pH 4.4 at 32 DEG C, then store for future use at 2 ~ 6 DEG C.
the effectiveness comparison of the single bacterial strain of embodiment 5 and hybrid bacterial strain fermentation
Adopt the method for embodiment 1, the mixture of the lactobacillus bulgaricus that ferments respectively, streptococcus thermophilus, Lactococcus lactis subsp. lactis and these three kinds of bacterial strains, wherein in 4 experimental group all with 2.5% preparation work leavening, with 3% inoculation fermentation material.The results are shown in following table 1.
Table 1
| Strain name | Fermentation time | Viable count |
| Streptococcus thermophilus | 4 ~ 5 hours | 1×10 6Individual |
| Lactobacillus bulgaricus | 4 ~ 5 hours | 1×10 6Individual |
| Lactococcus lactis | 7 ~ 8 hours | 1×10 6Individual |
| The mixed bacterium of 1: 1: 0.5 | 4 ~ 4.5 hours | 1×10 6Individual |
In test, solidify at structural state, slightly whey separate out, titratable acidity terminate when reaching 100 ° of T fermentation.From upper table, when fermenting separately, the fermentation time of Lactococcus lactis is relatively long, and the fermentation time of mixed bacterium then shortens comparatively significantly; And viable count is identical, therefore substantially increase product quality and stability.
the effectiveness comparison of embodiment 6 hybrid bacterial strain in varing proportions
Mix lactobacillus bulgaricus in varing proportions, streptococcus thermophilus, Lactococcus lactis subsp. lactis make live strain mixture, adopt the method fermentation of embodiment 1 for Yoghourt.Through sense organ checking ferment effect, the results are shown in following table 2.
Table 2
From upper table 2 reach a conclusion into, the fermentation time of 1: 1: 0.5 is normal, and structural state is good, and mouthfeel optimum.Be different from this inoculum concentration, the fermentation time reduction of product, in sweat, whey is separated out serious, affects structural state and the mouthfeel of product.After product, acidifying is serious, and stability weakens.
yoghourt prepared by embodiment 7 the present invention compares with existing Yoghourt
The commercially available Yoghourt of Yoghourt of the present invention and existing market is compared, the results are shown in following table 3.Wherein 1# adds edible gelatin and obtained sample in the yoghurt example prepared to the present invention, and 2# is market fermented yoghourt sample of the same type, yoghurt bacterium sample prepared by 3# the present invention.In addition, in " sense organ " one, adopt marking system, full marks are 10 points, and mark is higher, and effect is better.
Table 3
From upper table 3 data, under the prerequisite that Yoghourt (3#) the ratio of viscosities colleague product prepared in the present invention is low, its stability can also be ensured.Viscosity is low, and mouthfeel is naturally salubrious, without sticky mouth.Therefore, compare existing product, the Yoghourt adopting the present invention to prepare viscosity in mouthfeel is suitable for, and overall salubrious degree is good, has unique fragrance and sufficient tender degree.
Specific description of embodiments of the present invention does not above limit the present invention, and those skilled in the art can make various change or distortion according to the present invention, only otherwise depart from spirit of the present invention, all should belong to the scope of claims of the present invention.
Claims (2)
1. a preparation method for viable bacteria sour milk, is characterized in that, described preparation method comprises:
Adopt the direct inoculation fermentation material of live strain mixture of lactobacillus bulgaricus, streptococcus thermophilus and Lactococcus lactis subsp. lactis;
Described preparation method comprises the steps:
(1) mother culture is prepared:
Be that the defatted milk of 11 % by weight ~ 12 % by weight is through 115 DEG C of insulations sterilization in 15 minutes by nonfat milk solids content, then 42 DEG C are cooled to, the ratio accounting for the weight 2.5 ~ 3.0% of defatted milk in the weight of live strain mixture is directly inoculated, described live strain mixture comprises lactobacillus bulgaricus, streptococcus thermophilus and the Lactococcus lactis subsp. lactis that individual plant strain number ratio is 1:1:0.5, be cultured to pH4.3 ~ 4.4 at 42 DEG C, then store for future use at 2 ~ 6 DEG C;
(2) preparation work leavening:
Fresh milk is cooled to 42 DEG C after 95 ± 1 DEG C of insulations sterilization in 5 minutes, then mother culture prepared by step (1) is added wherein by 2.5 % by weight ~ ~ 3.0 % by weight, be cultured to pH4.3 ~ 4.4 at 41 ~ 43 DEG C, then store for future use at 2 ~ 6 DEG C;
(3) fermentation materials is prepared:
Fresh milk is high-pressure homogeneous through 15 ~ 20MPa, after 95 ± 1 DEG C of insulations sterilization in 5 minutes, be cooled to 41 ~ 43 DEG C; Optionally, at fresh milk before 15 ~ 20MPa is high-pressure homogeneous, add the white granulated sugar of 6 % by weight wherein;
(4) inoculation and filling:
Working stock culture prepared by step (2) is inoculated in fermentation materials prepared by step (3) by the ratio accounting for the weight 2 ~ 4% of fermentation materials in the weight of working stock culture, rapid filling at 38 DEG C after inoculation;
(5) ferment:
It is 95 ~ 100 ° of T that step (4) product-filled is cultured to acidity at 41 ~ 43 DEG C, then 2 ~ 6 DEG C of storages;
The lactobacillus bulgaricus adopted in described step (1), streptococcus thermophilus and Lactococcus lactis subsp. lactis bring back to life 1 time, to keep spawn activity every month;
Following step is adopted to bring back to life lactobacillus bulgaricus:
Be that the defatted milk of 11 % by weight ~ 12 % by weight is through 115 DEG C of insulations sterilization in 15 minutes by nonfat milk solids content, then 42 DEG C are cooled to, the ratio inoculation lactobacillus bulgaricus of the weight 2.5 ~ 3.0% of defatted milk is accounted in the weight of bacterial classification, be cultured to pH4.4 at 42 DEG C, then store for future use at 2 ~ 6 DEG C;
Following step is adopted to bring back to life streptococcus thermophilus:
Be that the defatted milk of 11 % by weight ~ 12 % by weight is through 115 DEG C of insulations sterilization in 15 minutes by nonfat milk solids content, then 42 DEG C are cooled to, account for the ratio inoculation streptococcus thermophilus of the weight 2.5 ~ 3.0% of defatted milk in the weight of bacterial classification, be cultured to pH4.4 at 42 DEG C, then store for future use at 2 ~ 6 DEG C;
Following step is adopted to bring back to life Lactococcus lactis subsp. lactis:
Be that the defatted milk of 11 % by weight ~ 12 % by weight is through 115 DEG C of insulations sterilization in 15 minutes by nonfat milk solids content, then 32 DEG C are cooled to, the ratio inoculating lactic acid galactococcus lactic acid subspecies of the weight 2.5 ~ 3.0% of defatted milk is accounted in the weight of bacterial classification, be cultured to pH4.4 at 32 DEG C, then store for future use at 2 ~ 6 DEG C.
2. the viable bacteria sour milk prepared of a method according to claim 1.
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