CN107937317A - Lactobacillus delbruockii subspecies bulgaricus, its application and Yoghourt prepared therefrom - Google Patents
Lactobacillus delbruockii subspecies bulgaricus, its application and Yoghourt prepared therefrom Download PDFInfo
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- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
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Abstract
The invention belongs to the applied technical field of dairy products, and in particular to a kind of lactobacillus delbruockii subspecies bulgaricus, its application and Yoghourt prepared therefrom.The strain is lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) LB 81, is preserved in China General Microbiological culture presevation administrative center, preserving number is CGMCC No 12958.Lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus are coordinated, carry out Yoghourt fermentation, using the teaching of the invention it is possible to provide more beneficial bacillus, and acid after preferable control, while keeping salubrious savory flavor, there is provided more active bacillus；The Yoghourt of preparation is uniform milky or yellowish, and ferment is aromatic strongly fragrant mellow, organizes fine and smooth uniform, 70 ° of T of acidity ＞ when dispatching from the factory, 2~7 × 108cfu/g of live lactobacillus number, clear rate≤1.5% of analysis of 2~8 DEG C of storages 10 days.
Description
Technical field
The invention belongs to the applied technical field of dairy products, and in particular to a kind of lactobacillus delbruockii subspecies bulgaricus, its should
With and Yoghourt prepared therefrom.
Background technology
In contemporary society, milk and milk products have become the important component of our daily breads, they are in nutrition structure
The effect that other food cannot substitute, the world are suffered from into, basal food, leisure many aspects such as cuisines and functional health
Major part of the historical many countries and regions all using fermented dairy product as their diet.Yoghourt is by people of various countries' clock
A kind of fermented dairy product of love, domestic Yoghourt sales volume increased by 24.2% compared to 2015 within 2016.The nutritive value that Yoghourt enriches
Recognized by consumer, supplement protein, supplementing calcium element, antibacterial action, alleviation lactose intolerance, improvement are mainly reflected in
Constipation, improve immunity, antitumaous effect etc..
Provided according to Chinese law and regulations, traditional Yoghourt should be known as yogurt.Pointed out in regulation：Yogurt (yoghurt) is with life
Ox (sheep) breast or milk powder are raw material, through sterilizing, being inoculated with streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus (Bulgaria
Lactobacillus) product made of fermentation.Contain in yogurt and streptococcus thermophilus and lactobacillus bulgaricus can only be contained, wherein
Lactobacillus bulgaricus is the main bacteria seed for producing flavor substance.According to another other researchs, lactobacillus delbruockii subspecies bulgaricus are not
Only assign the distinctive aromatic odor of yogurt, with more it is anti-oxidant, antitumor, reduce cholesterol, blood pressure lowering, adjustment intestinal flora,
The physiological functions such as antibacterial and anticancer.
A variety of commercially available business microbial inoculums used in Yoghourt Production focus on the texture of Yoghourt at present and rear acid controls, it is corresponding fragrant
Gas lacks various change, and homogeneity is serious.Yoghurt bacterium ratio in domestic and international common microbial inoculum is Lactobacillus delbrueckii
Subspecies：Streptococcus thermophilus is 1:3-1:10.Although the product the produced in this way moral strong by adding acid producing ability on a small quantity
Family name's lactobacillus subspecies bulgaricus can obtain preferable rear acid control, it can be difficult to obtaining lactobacillus delbruockii subspecies bulgaricus
Flavour, adding too much then cause to ferment and produce fragrant abnormal.Less bacillus additive amount limit it is this have to human body compared with
The amount of survival of the strain of more health efficacies, can not make consumer take more lactobacillus bulgaricus by Yoghourt to obtain
Health effect.
Retrieval is found using the Yoghourt fermentation patent of cow's milk：It is used in patent " a kind of Congealing type yogurt and preparation method thereof "
Strain be 1:1.5~3 lactobacillus bulgaricus and streptococcus thermophilus；A kind of patent " preparation of direct putting type ferment agent for sour milk
It is by 1 in method " by the lyophilized bacterium powder of streptococcus thermophilus and lactobacillus bulgaricus:10~1:100 ratios mix；Patent " one
Adding proportion is streptococcus thermophilus: lactobacillus bulgaricus 1 in main laminaria dietary fiber yoghourt and its production method ":1.Only
There are streptococcus thermophilus and Bao Jia in the patent " a kind of production method of collagen buffalo liquid yogurt " for do raw material using buffalo milk
The adding proportion of Leah Bacillus acidi lactici reaches 1:2.3~2.5, but nutrition (such as various albumen) content of buffalo milk and milk with than
Example has bigger difference, and fermentation otherness is big with milk compared with during as raw material, is not suitable for as the reference of patent of the present invention.
The content of the invention
In view of the deficiencies of the prior art, the object of the present invention is to provide a kind of lactobacillus delbruockii subspecies bulgaricus, can be
Edible crowd is provided more beneficial to bacillus, and the present invention also provides it to be used for the application of Yoghourt fermentation and Yoghourt prepared therefrom,
It is sour after preferably controlling, while keeping product salubrious tasty flavor, more activity bacillus can be provided and meet consumer
Health demand.
Lactobacillus delbruockii subspecies bulgaricus of the present invention, the strain are lactobacillus delbruockii subspecies bulgaricus
(Lactobacillus delbrueckii subsp.bulgaricus) LB-81, is preserved in China General Microbiological strain guarantor
Administrative center is hidden, preserving number is CGMCC No 12958.
The common micro- life of microorganism International Depository Authority China that budapest treaty specifies is preserved within 12nd in September in 2016
Thing culture presevation administrative center (China General Microbiological Culture Collection Center,
CGMCC).Depositary institution address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3.
The lactobacillus delbruockii subspecies bulgaricus LB-81 is gram-positive bacteria, its nucleotide sequence such as Seq.ID
Shown in No.1, form is middle rod-short, and the thalline size of vegetative cell is (0.6~0.8) μ m (2.0~4.0) μm.LB-81
Smooth surface, yellow-white, the circular colonies of neat in edge are formed on MRS tablets.
The application of lactobacillus delbruockii subspecies bulgaricus of the present invention, for Yoghourt fermentation.
Preferably, lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus are coordinated, carries out Yoghourt fermentation.De Shi breast bars
The proportion of bacterium subspecies bulgaricus and streptococcus thermophilus is preferably 3:1-1:1.
A kind of Yoghourt prepared using lactobacillus delbruockii subspecies bulgaricus of the present invention, including following raw material system
Into：Milk 750-850Kg, white granulated sugar 70-120Kg and basic strain 250DCU, basic strain are：The Lactobacillus delbrueckii
The proportion of subspecies bulgaricus and streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus is preferably 3:
1-1:1。
Preferably, stabilizer 0-5Kg is further included, preferably includes 1-5kg, stabilizer includes but not limited to：Carboxymethyl cellulose
One or more in plain sodium, xanthans, pectin or converted starch.
As a kind of perferred technical scheme, the second homogenate technique that production uses, i.e. white granulated sugar are mixed with fresh milk
Reach terminal postcooling to less than 20 DEG C through homogeneous, sterilization, inoculation, fermentation after conjunction dispensing；White granulated sugar is stirred with stabilizer mixed liquor
To mix uniformly, sterilization is cooled to less than 20 DEG C, then stirs evenly fermentation termination yogurt base material and stabilizer syrup mixed liquor,
Homogeneous under 180-200bar, filling, packaging is made.
Protein content >=2.3% in product of the present invention, fat content >=2.5%, viable count is up to 108/ 100g, is a kind of
Yogurt product rich in high vigor lactobacillus bulgaricus.
As a kind of perferred technical scheme, a kind of preparation method of viable bacteria sour milk, including conventionally ferment
To Yoghourt, wherein, after the completion of Yoghourt fermentation, second homogenate is carried out after adding the sugar of Yoghourt weight 0.5-4%, can be added at the same time
Enter the stabilizer of Yoghourt weight 0.1-0.8% weight, can also be added without stabilizer.
Aforementioned stable agent and sugared adding conditional are：After Yoghourt reaches fermentation termination, less than 20 DEG C are cooled to, by sugar and surely
Determine agent to be uniformly mixed.
The condition of above-mentioned second homogenate is：Homogeneous is carried out under the conditions of 18-20Mpa/65-70 DEG C.
Cylinder, cooling step can also be turned over before above-mentioned second homogenate, specific method is：After acidity reaches requirement, beat
Frozen water is opened, crawl blender certain time, preferably 30s, turns over cylinder to surge tank, temperature control is at 18-20 DEG C.
As a kind of perferred technical scheme, a kind of preparation method of Yoghourt of the present invention, comprises the following steps：
(1) white granulated sugar is added in fresh milk, be mixed, through homogeneous, sterilization, inoculation, fermentation, fermentation reaches terminal
Postcooling；
(2) white granulated sugar is added to the water after mixing with stabilizer, sterilization cooling；
(3) the stabilizer syrup mixed liquor stirring that the fermentation termination yogurt base material and step (2) obtained step (1) obtains
Uniformly, homogeneous, filling, packaging are made.
Homogeneous, sterilization in step (1) are：Homogeneous is carried out under the conditions of 18-20Mpa, 65-70 DEG C, 95-100 DEG C/
Sterilized under the conditions of 300 s；Ferment to ferment under the conditions of 43 ± 2 DEG C, fermentation termination is：Terminal controlling pH is in 70-80 ° of T.
Homogeneous in step (3) is：Homogeneous is carried out under the conditions of 18-20Mpa/65-70 DEG C.
As a kind of perferred technical scheme, the preparation method of Yoghourt of the present invention, comprises the following steps：
(1) raw material milk detects；
(2) raw material milk standardizes；
(3) sterilized after homogeneous；
(4) it is inoculated with after cooling down；
(5) conventional method is fermented；
(6) cylinder, cooling are turned over；
(7) sugar is prepared with stabiliser solution, and sugar after mixing, is stirred evenly with stabilizer, sterilizes postcooling；
(8) second homogenate；
(9) it is filling.
Above-mentioned raw materials milk detecting step is：72% alcohol protein stabilization, acidity≤18 ° T, boils normal；Detection fat,
Protein, non-fat solid and antibiotic residue；Milk temperature≤4 DEG C；
Above-mentioned raw materials milk normalization step is：Milk temperature (45-50 DEG C) and circulation time (15min), after standardization fat and
Non-fat solid must reach regulation requirement：Fat >=3.1%, non-fat solid >=8.1%；
Above-mentioned homogeneous and sterilisation step be：Material carries out homogeneous under the conditions of 18-20Mpa/65-70 DEG C, in 95-100
DEG C/300s under the conditions of sterilize；
Above-mentioned cooling and inoculation step be：Material is cooled to 43-45 DEG C, adds basic strain, mixes 20min, closes
Blender；
Above-mentioned fermentation step is：Ferment under the conditions of 43 ± 2 DEG C, terminal controlling pH is in 70-80 ° of T；
The fermentation refers to that leavening inoculum concentration accounts for the volume ratio 2~5% of raw material milk amount, at 40 ± 5 DEG C, fermentation 3~
6h, termination acidity are 70~80 ° of T；
The preparation steps of above-mentioned sugar and stabiliser solution：Sugar after mixing, is slowly added into 65-70 DEG C with stabilizer
Hot water in, be mixed evenly.Sterilized under the conditions of 95-100 DEG C/300s, less than 20 DEG C are cooled to after sterilization；
Storage is needed to refrigerate after above-mentioned filling step, method is：Temperature is down to 10 DEG C within 1h, it is complete after at 2-6 DEG C
Refrigerate 24h.
It is highly preferred that the preparation method of Yoghourt of the present invention, step are as follows：
(1) raw material milk detects；
(2) raw material milk standardizes；
(3) yogurt base material dispensing：40Kg white granulated sugars are added in the 750-850Kg fresh milks for being heated to 65-70 DEG C, are mixed
Stirring is closed, is cooled to less than 10 DEG C；
(4) homogeneous, sterilization：Homogeneous is carried out under the conditions of 18-20Mpa, 65-70 DEG C, is killed under the conditions of 95-100 DEG C/300s
Bacterium；
(5) cool down, be inoculated with：43-45 DEG C is cooled to, basis is added and plants, mix；
(6) ferment：Ferment under the conditions of 43 ± 2 DEG C, terminal controlling pH is in 70-80 ° of T：
(7) cool down：Frozen water is opened, makes temperature control below 20 DEG C：
(8) preparation of sugar and stabiliser solution：20-50Kg sugar is added to 65-70 DEG C of heat with stabilizer after mixing
In water, or 20-50Kg sugar is added in 65-70 DEG C of hot water, be mixed evenly, under the conditions of 95-100 DEG C/300s
Sterilization, is cooled to less than 20 DEG C, obtains yogurt base material after sterilization；
(9) second homogenate：Reach fermentation termination postcooling to less than 20 DEG C of yogurt base material and step by what step 7 obtained
The 8 obtained sugar for being cooled to less than 20 DEG C are uniformly mixed with stabilizer mixed liquor, are carried out under the conditions of 18-20Mpa/65-70 DEG C
Homogeneous；
(10) filling, packaging.
The amount of water subject to dissolved sugar and stabilizer or by sugar and stabilizer so as to be adjusted to paste without dry in step (8)
Powder.
After packaging, storage refrigerates, and temperature is down to 10 DEG C within 1h, and 24h is refrigerated at 2-6 DEG C after complete.
In the preparation method of the product of the invention, the sugar amount added before fermented yoghourt is routine techniques, more on a small quantity to this hair
The influence of bright product is not very big, and key is the amount of the sugar amount and stabilizer added after fermenting and before second homogenate, is used as this
The inventive point of invention.
Prepared by product completes to carry out mouthfeel evaluation and test, and 50 people scoring test and appraisal are carried out by the way of blank marking.It is preceding it is fragrant, after
Perfume, natural sense, dilute denseness, viscous mouthfeel, sugariness, acidity, young slippery, tasty and refreshing degree, entirety feel that 9 indexs are respectively 10 points, full marks
For 100 points, fraction more high effect is better, carries out statistical analysis to tasting result, total score 75 divides and the evaluation and test questionnaire of the above is
Mouthfeel qualification questionnaire, mouthfeel qualification questionnaire quantity are considered as product quality more than 70% and pass through verification.
It is highly preferred that the preparation method of Yoghourt of the present invention, detailed step are as follows：
1st, raw material milk detects.72% alcohol protein stabilization, acidity≤18 ° T, boils normal；Detect fat, protein,
Non-fat solid and antibiotic residue；Milk temperature≤4 DEG C.It is allowed for access after detection is qualified next procedure (control point).
2nd, raw material milk standardizes.Milk temperature (45-50 DEG C) and circulation time (15min), fat after standardization are paid attention to during standardization
Fat and non-fat solid must reach regulation requirement；
3rd, yogurt base material dispensing.40Kg sugar is slowly added into the 750-850Kg fresh milks for being heated to 65-70 DEG C, is mixed
Close stirring 10min.Less than 10 DEG C are cooled to before sterilization.It is allowed for access after detection is qualified next procedure (control point).
4th, homogeneous, sterilization.Material carries out homogeneous under the conditions of 18-20Mpa/65-70 DEG C, in 95-100 DEG C/300s conditions
Lower sterilization.It is allowed for access after detection is qualified next procedure (control point).
5th, cool down, be inoculated with.Material is cooled to 43-45 DEG C, according to bacillus：Coccus ratio is 3:1-1:1 adds basic strain
(lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus, similarly hereinafter), mixes 20min, closes blender.
6th, ferment.Ferment under the conditions of 43 ± 2 DEG C, terminal controlling pH is in 70-80 ° of T.
7th, cool down.After acidity reaches requirement, frozen water is opened, crawl blender 30s, turns over cylinder to surge tank, temperature control and exist
18-20 DEG C, pay attention to adjusting flow.
8th, the preparation of sugar and stabiliser solution.20-50Kg sugar after mixing, is slowly added into 65-70 DEG C with stabilizer
Hot water in, the amount of water is so as to just dissolved sugar is mixed with being adjusted to paste without dry powder subject to stabilizer or by sugar and stabilizer
Conjunction stirs evenly.Sterilized under the conditions of 95-100 DEG C/300s, less than 20 DEG C are cooled to after sterilization.
9th, second homogenate.Fermentation termination postcooling is up to less than 20 DEG C of yogurt base material, is cooled to less than 20 DEG C
Sugar is uniformly mixed with stabilizer mixed liquor, and homogeneous is carried out under the conditions of 18-20Mpa/65-70 DEG C.
10th, it is filling, packaging
11st, storage refrigeration.Temperature is down to 10 DEG C within 1h, and 24h is refrigerated at 2-6 DEG C after complete.
12nd, examine.
In conclusion the present invention has the following advantages：
The present invention provides a kind of lactobacillus delbruockii subspecies bulgaricus, and more beneficial bacillus can be provided for edible crowd,
The present invention also provides the application that it is used for Yoghourt fermentation, the highest addition of lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus
Ratio is up to 3:1, add ratio of the lactobacillus delbruockii subspecies bulgaricus in yogurt, there is provided it is more beneficial to bacillus, and
It is sour after preferably controlling, while keeping product salubrious tasty flavor, more activity bacillus can be provided and meet consumer
Health demand.Yoghourt appearance luster prepared by the present invention is uniform milky or yellowish, intrinsic with Yoghourt
Flavour and smell, ferment is aromatic strongly fragrant mellow, organize it is fine and smooth uniformly, acidity 70 ° of T of ＞ during product export, live lactobacillus number 2~7 ×
108Cfu/g, clear rate≤1.5% of analysis of 2~8 DEG C of storages 10 days.
Embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1
1st, raw material milk detects.72% alcohol protein stabilization, acidity≤18 ° T, boils normal；Detect fat, protein,
Non-fat solid and antibiotic residue；Milk temperature≤4 DEG C.It is allowed for access after detection is qualified next procedure (control point).
2nd, raw material milk standardizes.Milk temperature (50 DEG C) and circulation time (15min), fatty and non-fat after standardization during standardization
Milk solids must reach regulation requirement；
3rd, yogurt base material dispensing.40Kg sugar is slowly added into the 850Kg fresh milks for being heated to 67 DEG C, is mixed 10
min.Less than 10 DEG C are cooled to before sterilization.It is allowed for access after detection is qualified next procedure (control point).
4th, homogeneous, sterilization.Material carries out homogeneous under the conditions of 20Mpa/65 DEG C, is sterilized under the conditions of 95 DEG C/300s.Detection
It is allowed for access after qualification next procedure (control point).
5th, cool down, be inoculated with.Material is cooled to 45 DEG C, according to bacillus：Coccus ratio is 3:1 adds basic strain, mixing
20min, closes blender.
6th, ferment.Ferment under the conditions of 45 DEG C, terminal controlling pH is in 70 ° of T of ＞.
7th, cool down.After acidity reaches requirement, frozen water is opened, crawl blender 30s, turns over cylinder to surge tank, temperature control and exist
20 DEG C, pay attention to adjusting flow.
8th, the preparation of sugar juice.20Kg sugar is slowly added into 70 DEG C of hot water, is mixed evenly.In 95 DEG C/300s
Under the conditions of sterilize, less than 20 DEG C are cooled to after sterilization.
9th, second homogenate.Fermentation termination postcooling is up to less than 20 DEG C of yogurt base material with being cooled to less than 20 DEG C
Sugar is uniformly mixed, and homogeneous is carried out under the conditions of 20Mpa/65 DEG C.
10th, it is filling, packaging.
11st, storage refrigeration.Temperature is down to 10 DEG C within 1h, and 24h is refrigerated at 2 DEG C after complete.
12nd, inspection result is：Acidity is 78 ° of T, and mouthfeel qualification questionnaire quantity is 84%, and product composition clearly or floats without analysis.
Embodiment 2
1st, raw material milk detects.72% alcohol protein stabilization, acidity≤18 ° T, boils normal；Detect fat, protein,
Non-fat solid and antibiotic residue；Milk temperature≤4 DEG C.It is allowed for access after detection is qualified next procedure (control point).
2nd, raw material milk standardizes.Milk temperature (45 DEG C) and circulation time (15min) are paid attention to during standardization, after standardization fat and
Non-fat solid must reach regulation requirement；
3rd, yogurt base material dispensing.40Kg sugar is slowly added into the 810Kg fresh milks for being heated to 70 DEG C, is mixed 10
min.Less than 10 DEG C are cooled to before sterilization.It is allowed for access after detection is qualified next procedure (control point).
4th, homogeneous, sterilization.Material carries out homogeneous under the conditions of 20Mpa/65 DEG C, is sterilized under the conditions of 95 DEG C/300s.Detection
It is allowed for access after qualification next procedure (control point).
5th, cool down, be inoculated with.Material is cooled to 43 DEG C, according to bacillus：Coccus ratio is 3:1 adds basic strain, mixing
20min, closes blender.
6th, ferment.Ferment under the conditions of 41 DEG C, terminal controlling pH is in 70 ° of T of ＞.
7th, cool down.After acidity reaches requirement, frozen water is opened, crawl blender 30s, turns over cylinder to surge tank, temperature control and exist
18 DEG C, pay attention to adjusting flow.
8th, the preparation of sugar juice.50Kg sugar is slowly added into 65-70 DEG C of hot water, is mixed evenly.100 DEG C/
Sterilized under the conditions of 300 s, less than 20 DEG C are cooled to after sterilization.
9th, second homogenate.Fermentation termination postcooling is up to less than 20 DEG C of yogurt base material with being cooled to less than 20 DEG C
Sugar juice is uniformly mixed, and homogeneous is carried out under the conditions of 18Mpa/70 DEG C.
10th, it is filling, packaging.
11st, storage refrigeration.Temperature is down to 10 DEG C within 1h, and 24h is refrigerated at 6 DEG C after complete.
12nd, inspection result is：Acidity is 76 ° of T, and mouthfeel qualification questionnaire quantity is 90%, and product composition clearly or floats without analysis.
Embodiment 3
1st, raw material milk detects.72% alcohol protein stabilization, acidity≤18 ° T, boils normal；Detect fat, protein,
Non-fat solid and antibiotic residue；Milk temperature≤4 DEG C.It is allowed for access after detection is qualified next procedure (control point).
2nd, raw material milk standardizes.Milk temperature (48 DEG C) and circulation time (15min) are paid attention to during standardization, after standardization fat and
Non-fat solid must reach regulation requirement；
3rd, yogurt base material dispensing.40Kg sugar is slowly added into the 850Kg fresh milks for being heated to 65 DEG C, is mixed 10
min.Less than 10 DEG C are cooled to before sterilization.It is allowed for access after detection is qualified next procedure (control point).
4th, homogeneous, sterilization.Material carries out homogeneous under the conditions of 20Mpa/65 DEG C, is sterilized under the conditions of 98 DEG C/300s.Detection
It is allowed for access after qualification next procedure (control point).
5th, cool down, be inoculated with.Material is cooled to 44 DEG C, according to bacillus：Coccus ratio is 1:1 adds basic strain, mixing
20min, closes blender.
6th, ferment.Ferment under the conditions of 43 DEG C, terminal controlling pH is in 70 ° of T of ＞.
7th, cool down.After acidity reaches requirement, frozen water is opened, crawl blender 30s, turns over cylinder to surge tank, temperature control and exist
19 DEG C, pay attention to adjusting flow.
8th, the preparation of sugar juice.20Kg sugar is slowly added into 68 DEG C of hot water, is mixed evenly.In 95 DEG C/300s
Under the conditions of sterilize, less than 20 DEG C are cooled to after sterilization.
9th, second homogenate.Fermentation termination postcooling is up to less than 20 DEG C of yogurt base material with being cooled to less than 20 DEG C
Sugar juice is uniformly mixed, and homogeneous is carried out under the conditions of 20Mpa/65 DEG C.
10th, it is filling, packaging.
11st, storage refrigeration.Temperature is down to 10 DEG C within 1h, and 24h is refrigerated at 4 DEG C after complete.
12nd, inspection result is：Acidity is 73 ° of T, and mouthfeel qualification questionnaire quantity is 92%, and product composition clearly or floats without analysis.
Embodiment 4
1st, raw material milk detects.72% alcohol protein stabilization, acidity≤18 ° T, boils normal；Detect fat, protein,
Non-fat solid and antibiotic residue；Milk temperature≤4 DEG C.It is allowed for access after detection is qualified next procedure (control point).
2nd, raw material milk standardizes.Milk temperature (45 DEG C) and circulation time (15min) are paid attention to during standardization, after standardization fat and
Non-fat solid must reach regulation requirement.
3rd, yogurt base material dispensing.40Kg sugar is slowly added into the 810Kg fresh milks for being heated to 68 DEG C, is mixed 10
min.Less than 10 DEG C are cooled to before sterilization.It is allowed for access after detection is qualified next procedure (control point).
4th, homogeneous, sterilization.Material carries out homogeneous under the conditions of 20Mpa/65 DEG C, is sterilized under the conditions of 95 DEG C/300s.Detection
It is allowed for access after qualification next procedure (control point).
5th, cool down, be inoculated with.Material is cooled to 43 DEG C, according to bacillus：Coccus ratio is 1:1 adds basic strain, mixing
20min, closes blender.
6th, ferment.Ferment under the conditions of 42 DEG C, terminal controlling pH is in 70 ° of T of ＞.
7th, cool down.After acidity reaches requirement, frozen water is opened, crawl blender 30s, turns over cylinder to surge tank, temperature control and exist
20 DEG C, pay attention to adjusting flow.
8th, the preparation of sugar and stabiliser solution.50Kg sugar is slowly added into 65 DEG C of hot water, is mixed evenly.95
DEG C/300s under the conditions of sterilize, less than 20 DEG C are cooled to after sterilization.
9th, second homogenate.Fermentation termination postcooling is up to less than 20 DEG C of yogurt base material with being cooled to less than 20 DEG C
Sugar juice is uniformly mixed, and homogeneous is carried out under the conditions of 19Mpa/65 DEG C.
10th, it is filling, packaging.
11st, storage refrigeration.Temperature is down to 10 DEG C within 1h, and 24h is refrigerated at 2 DEG C after complete.
12nd, inspection result is：Acidity is 77 ° of T, and mouthfeel qualification questionnaire quantity is 88%, and product composition clearly or floats without analysis.
Embodiment 5
1st, raw material milk detects.72% alcohol protein stabilization, acidity≤18 ° T, boils normal；Detect fat, protein,
Non-fat solid and antibiotic residue；Milk temperature≤4 DEG C.It is allowed for access after detection is qualified next procedure (control point).
2nd, raw material milk standardizes.Milk temperature (45-50 DEG C) and circulation time (15min), fat after standardization are paid attention to during standardization
Fat and non-fat solid must reach regulation requirement.
3rd, yogurt base material dispensing.40Kg sugar is slowly added into the 750Kg fresh milks for being heated to 70 DEG C, is mixed 10
min.Less than 10 DEG C are cooled to before sterilization.It is allowed for access after detection is qualified next procedure (control point).
4th, homogeneous, sterilization.Material carries out homogeneous under the conditions of 20Mpa/65 DEG C, is sterilized under the conditions of 95 DEG C/300s.Detection
It is allowed for access after qualification next procedure (control point).
5th, cool down, be inoculated with.Material is cooled to 43 DEG C, and coccus ratio is 3:1 adds basic strain, mixes 20min, closing is stirred
Mix device.
6th, ferment.Ferment under the conditions of 43 DEG C, terminal controlling pH is in 70 ° of T of ＞.
7th, cool down.After acidity reaches requirement, frozen water is opened, crawl blender 30s, turns over cylinder to surge tank, temperature control and exist
18 DEG C, pay attention to adjusting flow.
8th, the preparation of sugar and stabiliser solution.25Kg white granulated sugars sugar after mixing, is slowly added into 65 with 5Kg stabilizers
DEG C hot water in, be mixed evenly.Sterilized under the conditions of 95 DEG C/300s, less than 20 DEG C are cooled to after sterilization.
9th, second homogenate.Fermentation termination postcooling is up to less than 20 DEG C of yogurt base material, is cooled to less than 20 DEG C
Sugar is uniformly mixed with stabilizer mixed liquor, and homogeneous is carried out under the conditions of 20Mpa/65 DEG C.
10th, it is filling, packaging.
11st, storage refrigeration.Temperature is down to 10 DEG C within 1h, and 24h is refrigerated at 2-6 DEG C after complete.
12nd, inspection result is：Acidity is 76 ° of T, and mouthfeel qualification questionnaire quantity is 88%, and product composition clearly or floats without analysis.
Embodiment 6
1st, raw material milk detects.72% alcohol protein stabilization, acidity≤18 ° T, boils normal；Detect fat, protein,
Non-fat solid and antibiotic residue；Milk temperature≤4 DEG C.It is allowed for access after detection is qualified next procedure (control point).
2nd, raw material milk standardizes.Milk temperature (45-50 DEG C) and circulation time (15min), fat after standardization are paid attention to during standardization
Fat and non-fat solid must reach regulation requirement.
3rd, yogurt base material dispensing.40Kg sugar is slowly added into the 750Kg fresh milks for being heated to 65 DEG C, is mixed 10
min.Less than 10 DEG C are cooled to before sterilization.It is allowed for access after detection is qualified next procedure (control point).
4th, homogeneous, sterilization.Material carries out homogeneous under the conditions of 20Mpa/65 DEG C, is sterilized under the conditions of 95 DEG C/300s.Detection
It is allowed for access after qualification next procedure (control point).
5th, cool down, be inoculated with.Material is cooled to 43 DEG C, and coccus ratio is 1:1 adds basic strain, mixes 20min, closing is stirred
Mix device.
6th, ferment.Ferment under the conditions of 43 DEG C, terminal controlling pH is in 70 ° of T of ＞.
7th, cool down.After acidity reaches requirement, frozen water is opened, crawl blender 30s, turns over cylinder to surge tank, temperature control and exist
18 DEG C, pay attention to adjusting flow.
8th, the preparation of sugar and stabiliser solution.25Kg white granulated sugars sugar after mixing, is slowly added into 65 with 5Kg stabilizers
DEG C hot water in, be mixed evenly.Sterilized under the conditions of 95 DEG C/300s, less than 20 DEG C are cooled to after sterilization.
9th, second homogenate.Fermentation termination postcooling is up to less than 20 DEG C of yogurt base material, is cooled to less than 20 DEG C
Sugar is uniformly mixed with stabilizer mixed liquor, and homogeneous is carried out under the conditions of 20Mpa/65 DEG C.
10th, it is filling, packaging.
11st, storage refrigeration.Temperature is down to 10 DEG C within 1h, and 24h is refrigerated at 2-6 DEG C after complete.
12nd, inspection result is：Acidity is 78 ° of T, and mouthfeel qualification questionnaire quantity is 80%, and product composition clearly or floats without analysis.
Sequence table
<110>Shandong Deyi Dairy Industry Co., Ltd.
<120>Lactobacillus delbruockii subspecies bulgaricus, its application and Yoghourt prepared therefrom
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 1473
<212> DNA
<213>Lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.
bulgaricus)
<400> 1
actcctataa aggttatccc accgactttg ggcattgcag acttccatgg tgtgacgggc 60
ggtgtgtaca aggcccggga acgtattcac cgcggcgtgc tgatccgcga ttactagcga 120
ttccagcttc gtgcaggcga gttgcagcct gcagtccgaa ctgagaacag ctttaagaga 180
tccgcttacc ctcgcgggtt cgcttctcgt tgtactgccc attgtagcac gtgtgtagcc 240
caggtcataa ggggcatgat gacttgacgt catccccacc ttcctccggt ttgtcaccgg 300
cagtctcttt agagtgccca acttaatgat ggcaactaaa gacaagggtt gcgctcgttg 360
cgggacttaa cccaacatct cacgacacga gctgacgaca gccatgcacc acctgtctct 420
gcgtccccga agggaaccac ctatctctag gtgtagcaca ggatgtcaag acctggtaag 480
gttcttcgcg ttgcttcgaa ttaaaccaca tgctccaccg cttgtgcggg cccccgtcaa 540
ttcctttgag tttcaacctt gcggtcgtac tccccaggcg gagcgcttaa tgcgtttgct 600
gcggcactga gaaccggaaa gtccccaaca cctagcgctc atcgtttacg gcatggacta 660
ccagggtatc taatcctgtt cgctacccat gctttcgagc ctcagcgtca gttgcagacc 720
agagagccgc cttcgccact ggtgttcttc catatatcta cgcattccac cgctacacat 780
ggaattccac tctcctcttc tgcactcaag aatgacagtt tccgatgcag ttccacggtt 840
gagccgtggg ctttcacatc agacttatca ttccgcctgc gctcgcttta cgcccaataa 900
atccggacaa cgcttgccac ctacgtatta ccgcggctgc tggcacgtag ttagccgtga 960
ctttctggtt gattaccgtc aaataaagac cagttactgc ctctatcctt cttcaccaac 1020
aacagagctt tacgatccga aaaccttctt cactcacgcg gcgttgctcc atcagacttg 1080
cgtccattgt ggaagattcc ctactgctgc ctcccgtagg agtttgggcc gtgtctcagt 1140
cccaatgtgg ccgatcagtc tctcaactcg gctacgcatc attgccttgg taggccttta 1200
ccccaccaac tagctaatgc gccgcgggct catcctaaag tgacagcttg cgccgccttt 1260
caaacttgaa tcatgcgatt catgttgtta tccggtatta gcacctgttt ccaagtggta 1320
tcccagtctt tagggcagat tgcccacgtg ttactcaccc atccgccgct agcgtccaac 1380
aaatcacccc gaaggaatct ttgaattcag ctcgctcgac ttgcatgtat taggcacgcc 1440
gccagcgttc gtcctgagcc aggatcaaac tct 1473
Claims (10)
- A kind of 1. lactobacillus delbruockii subspecies bulgaricus, it is characterised in that：The strain is lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) LB-81, is preserved in China General Microbiological strain guarantor Administrative center is hidden, preserving number is CGMCC No 12958.
- A kind of 2. application of the lactobacillus delbruockii subspecies bulgaricus described in claim 1, it is characterised in that：Sent out for Yoghourt Ferment.
- 3. the application of lactobacillus delbruockii subspecies bulgaricus according to claim 2, it is characterised in that：By Lactobacillus delbrueckii Subspecies bulgaricus coordinates with streptococcus thermophilus, carries out Yoghourt fermentation.
- 4. the application of lactobacillus delbruockii subspecies bulgaricus according to claim 3, it is characterised in that：Lactobacillus delbrueckii is protected It is 3 to add the proportion of Leah subspecies and streptococcus thermophilus:1-1:1.
- A kind of 5. Yoghourt prepared by lactobacillus delbruockii subspecies bulgaricus using described in claim 1, it is characterised in that：Including Following raw material is made：Milk 750-850Kg, white granulated sugar 70-120Kg and basic strain 250DCU, basic strain are：The moral Family name's lactobacillus subspecies bulgaricus and streptococcus thermophilus.
- 6. Yoghourt according to claim 5, it is characterised in that：Stabilizer 1-5Kg is further included, it is fine that stabilizer includes carboxymethyl One or more in the plain sodium of dimension, xanthans, pectin or converted starch.
- A kind of 7. preparation method of the Yoghourt described in claim 5 or 6, it is characterised in that：Comprise the following steps：(1) white granulated sugar is added in fresh milk, be mixed, through homogeneous, sterilization, inoculation, fermentation, fermentation reaches cold after terminal But；(2) white granulated sugar is added to the water after mixing with stabilizer, sterilization cooling；(3) the stabilizer syrup mixed liquor stirring that the fermentation termination yogurt base material and step (2) obtained step (1) obtains is equal Even, homogeneous, filling, packaging is made.
- 8. preparation method according to claim 7, it is characterised in that：Homogeneous, sterilization in step (1) are：In 18- Homogeneous is carried out under the conditions of 20Mpa, 65-70 DEG C, is sterilized under the conditions of 95-100 DEG C/300s；Ferment to be issued in 43 ± 2 DEG C of conditions Ferment, fermentation termination are：Terminal controlling pH is in 70-80 ° of T；Homogeneous in step (3) is：In 18-20Mpa/65-70 DEG C of condition Lower carry out homogeneous.
- 9. preparation method according to claim 7, it is characterised in that：The White Sugar Quality that step (1) and step (2) add Than for 40:20-50.
- 10. preparation method according to claim 7, it is characterised in that：Step is as follows：(1) raw material milk detects；(2) raw material milk standardizes；(3) yogurt base material dispensing：40Kg white granulated sugars are added in the 750-850Kg fresh milks for being heated to 65-70 DEG C, mixing is stirred Mix, be cooled to less than 10 DEG C；(4) homogeneous, sterilization：Homogeneous is carried out under the conditions of 18-20Mpa, 65-70 DEG C, is sterilized under the conditions of 95-100 DEG C/300s；(5) cool down, be inoculated with：43-45 DEG C is cooled to, basis is added and plants, mix；(6) ferment：Ferment under the conditions of 43 ± 2 DEG C, terminal controlling pH is in 70-80 ° of T：(7) cool down：Frozen water is opened, makes temperature control below 20 DEG C：(8) preparation of sugar and stabiliser solution：20-50Kg sugar is added in 65-70 DEG C of hot water after mixing with stabilizer, Or 20-50Kg sugar is added in 65-70 DEG C of hot water, it is mixed evenly, is sterilized under the conditions of 95-100 DEG C/300s, Less than 20 DEG C are cooled to after sterilization, obtains yogurt base material；(9) second homogenate：The yogurt base material and step 8 that reach fermentation termination postcooling to less than 20 DEG C that step 7 is obtained obtain To the sugar for being cooled to less than 20 DEG C be uniformly mixed with stabilizer mixed liquor, carried out under the conditions of 18-20Mpa/65-70 DEG C Matter；(10) filling, packaging.
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| CN110100896A (en) * | 2019-06-18 | 2019-08-09 | 甘南藏族自治州燎原乳业有限责任公司 | A kind of yak milk flavor yoghourt and preparation method thereof |
| RU2731738C1 (en) * | 2019-11-11 | 2020-09-08 | Федеральное бюджетное учреждение науки "Московский научно-исследовательский институт эпидемиологии и микробиологии им. Г.Н. Габричевского" Федеральной службы по надзору в сфере защиты прав потребителей и благополучия человека | Bacterial strain lactobacillus delbrueckii subsp_ bulgaricus k 1903, used as starter of direct application for preparation of fermented milk products |
| CN114391577A (en) * | 2021-12-30 | 2022-04-26 | 山东得益乳业股份有限公司 | High-calcium flavored fermented milk and preparation method thereof |
| CN114532400A (en) * | 2021-12-22 | 2022-05-27 | 山东得益乳业股份有限公司 | Streptococcus thermophilus and yoghourt prepared by using same |
| CN114854623A (en) * | 2022-03-15 | 2022-08-05 | 泸州老窖股份有限公司 | Lactobacillus delbrueckii subspecies bulgaricus, microbial inoculum containing same and application |
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| CN114532400A (en) * | 2021-12-22 | 2022-05-27 | 山东得益乳业股份有限公司 | Streptococcus thermophilus and yoghourt prepared by using same |
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| CN114391577A (en) * | 2021-12-30 | 2022-04-26 | 山东得益乳业股份有限公司 | High-calcium flavored fermented milk and preparation method thereof |
| CN114854623A (en) * | 2022-03-15 | 2022-08-05 | 泸州老窖股份有限公司 | Lactobacillus delbrueckii subspecies bulgaricus, microbial inoculum containing same and application |
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