CN109511739A - Acidified milk and preparation method thereof when a kind of low temperature rich in lactobacillus plantarum is long - Google Patents

Acidified milk and preparation method thereof when a kind of low temperature rich in lactobacillus plantarum is long Download PDF

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Publication number
CN109511739A
CN109511739A CN201811324067.5A CN201811324067A CN109511739A CN 109511739 A CN109511739 A CN 109511739A CN 201811324067 A CN201811324067 A CN 201811324067A CN 109511739 A CN109511739 A CN 109511739A
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China
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lactobacillus plantarum
milk
acidified milk
low temperature
preparation
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CN201811324067.5A
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Inventor
王卫军
李渊
陆圆圆
何建新
王顺余
杭锋
陆文伟
张灏
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Zhejiang Liziyuan Food Ltd By Share Ltd
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Zhejiang Liziyuan Food Ltd By Share Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

Acidified milk and preparation method thereof, belongs to microorganisms technical field and fermentation technical field when long the invention discloses a kind of low temperature rich in lactobacillus plantarum.Method of the invention is that lactobacillus plantarum is inoculated in the raw milk for be added to juice to ferment, and obtains acidified milk；Proliferation and fermentation of the lactobacillus plantarum in Cow Milk Fermentation system can be successfully realized using method of the invention；Acidified milk is prepared using method of the invention, in 30~37 DEG C of 24~48h of fermentation, may make that lactobacillus plantarum viable count is up to 1.2 × 10 in acidified milk9CFU/g, and, acidified milk is prepared using method of the invention, it avoids using yeast powder, soybean protein, soy peptone or hydrolytic soya bean protein as the problem of having a poor flavour (beany flavor or bitter taste) of product caused when lactobacillus plantarum being promoted to ferment in cow's milk, is greatly promoted lactobacillus plantarum in the large-scale application of fermented dairy product.

Description

Acidified milk and preparation method thereof when a kind of low temperature rich in lactobacillus plantarum is long
Technical field
Acidified milk and preparation method thereof, belongs to microorganism skill when long the present invention relates to a kind of low temperature rich in lactobacillus plantarum Art field and fermentation technical field.
Background technique
Acidified milk is using raw milk (or reconstituted milk) as primary raw material through streptococcus thermophilus and lactobacillus bulgaricus etc. It is very popular with flavor by unique mouthfeel as a kind of milk product obtained by lactobacillus-fermented, it has been in great demand Market is for many years.However, the lactic acid bacterias such as streptococcus thermophilus and lactobacillus bulgaricus are acidified milk leavening, do not have prebiotic spy Property, and streptococcus thermophilus and lactobacillus bulgaricus is used only etc. several limited lactic acid bacterias carry out fermentation meeting so that ferment local-flavor Product is single, homogeneous serious.
In recent years, the probiotics that lactobacillus plantarum is important as one kind, due to its own probiotic properties and biology Characteristic is learned, the nutritive value of fermented food can not only be increased, moreover it is possible to improve taste and flavor, meanwhile, it is during the fermentation Antibacterial material can also be generated, the preservation time of fermented food is extended, therefore, has been obtained in fermented product more and more extensive Using.
Also, studies have found that, lactobacillus plantarum has absorption heavy metal, alleviates oxidative damage, promotes micro member The characteristic of element absorption etc. has bigger potentiality than existing intervention stratege from the analysis of Lead Toxicity pathogenesis, as meal supplement Scheme also has the characteristics such as safety, low cost, for example, lactobacillus plantarum CGMCC No.5494.
Lactobacillus plantarum CGMCC No.5494 not only has probiotic properties and biology possessed by probiotics itself Characteristic also has lead outstanding tolerance, adsorption capacity and preferably oxidation resistance, can reduce in mouse tissue and blood Lead level, and oxidative damage (the Lactobacillus plantarum of mice with lead poisoning can be alleviated CCFM8661Alleviates Lead Toxicity in Mice, Biological Trace Element Research, 2012,150 (1-3): 264-271)；Tilapia mossambica daily gain is improved, the ability of the lead content of internal organs in Tilapia mossambica body is reduced (Dietary Lactobacillus plantarum supplementation decreases tissue lead accumulation and alleviates lead toxicity in Nile tilapia(Oreochromis Niloticus), 2017, https: //doi.org/10.1111/are.13326)；And mainly pass through the albumen of cell wall Amino and carboxyl adsorbed (The binding characters study of lead removal by Lactobacillus plantarum CCFM8661, European Food Research and Technology, 2016, 242 (10): 1621-1629), there is huge application prospect in field of food.
We can attempt to replace the bacterium fermenting and producing such as streptococcus thermophilus and lactobacillus bulgaricus to ferment with lactobacillus plantarum Cream is to solve the problems, such as that existing double egg-albumen fermentation cream lacks probiotic properties and flavor homogeneity is serious.
But research shows that: since lactobacillus plantarum lacks protease gene, and growing multiplication needs phosphate to constitute carefully Born of the same parents' bilayer and microelement activate growth metabolism related enzyme systems, can not efficiently use macro-molecular protein in cow's milk into Row growing multiplication.Therefore, the generally existing slow growth in Cow Milk Fermentation system of lactobacillus plantarum, acid producing ability are poor, it is difficult to solidifying The technical problem of cream, so that this trial fails always, for example, lactobacillus plantarum CGMCC No.5494 mentioned above.
It can preferably grow in soya-bean milk, and have preferable acid producing ability, but can hardly give birth in cow's milk It is long, the organoleptic indicators such as curdled milk time, titratable acidity, flavor, mouthfeel and the texture of yogurt are not also influenced significantly, only can The production of yogurt is used for as afterfermentation agent.
Currently, also having research is by adding various proliferation factors, such as yeast powder, soybean egg in Cow Milk Fermentation system White, soy peptone or hydrolytic soya bean protein etc. are to promote lactobacillus plantarum to grow in cow's milk, but these proliferation factor meetings So that its obtained product special flavour is bad, there is some beany flavors or bitter taste, largely limit it in fermented dairy product Large-scale application
Therefore, how to find one kind both can solve lactobacillus plantarum slow growth in cow's milk, and acid producing ability is poor, it is difficult to solidifying The technical problem of cream, but the method that can not influence acidified milk flavor still needs to further study.
Summary of the invention
To solve the above problems, the present invention provides a kind of preparation sides of low temperature rich in lactobacillus plantarum acidified milk when long Method.The method is that lactobacillus plantarum is inoculated in the raw milk for be added to juice to ferment, and obtains acidified milk；Utilize this Method can successfully realize proliferation and fermentation of the lactobacillus plantarum in Cow Milk Fermentation system；Acidified milk is prepared using the method, In 30~37 DEG C of 24~48h of fermentation, it may make that lactobacillus plantarum viable count is up to 1.2 × 10 in acidified milk9CFU/g, also, benefit Acidified milk is prepared with the method, avoids and is planted using yeast powder, soybean protein, soy peptone or hydrolytic soya bean protein as promotion The problem of having a poor flavour (beany flavor or bitter taste) of object lactobacillus product caused when fermenting in cow's milk, is greatly promoted Large-scale application of the lactobacillus plantarum in fermented dairy product.
Technical scheme is as follows:
The present invention provides a kind of preparation method of low temperature rich in lactobacillus plantarum acidified milk when long, the method is will Lactobacillus plantarum, which is inoculated in the raw milk for be added to juice, to ferment, and obtains acidified milk.The juice is vegetables melon The juice that fruit is squeezed.
In one embodiment of the invention, the juice is compound fruit and vegetable juice.
In one embodiment of the invention, the ingredient of the compound fruit and vegetable juice includes kiwi-fruit juice and Fresh Cucumber Juice；Or Include banana pulp and pineapple juice；Or include soya-bean milk and corn juice；Or include tomato juice and carrot juice.
In one embodiment of the invention, the mass ratio containing kiwi-fruit juice and Fresh Cucumber Juice is 1:1；Or the perfume (or spice) The mass ratio of any of several broadleaf plants slurry and pineapple juice is 1:1；Or the mass ratio of the soya-bean milk and corn juice is 1:1；Or the tomato juice and Hu Luo The mass ratio for foretelling juice is 1:1.
In one embodiment of the invention, the mass ratio of soybean and water is 1:10 in the soya-bean milk.
In one embodiment of the invention, the raw milk is fresh milk and/or reconstituted milk.The fresh milk refers to The raw milk without any processing is squeezed out from cow breast；The reconstituted milk, which refers to, to be concentrated milk, dries as concentrated milk Or milk powder, then suitable quantity of water is added, it is made and water, the comparable lotion of solids ratio in former cream.
In one embodiment of the invention, the fat content in the raw milk is not less than raw milk gross mass 3.1%, protein content is not less than the 2.8% of raw milk gross mass, and nonfat milk solids content is not less than raw milk gross mass 8.1%.
In one embodiment of the invention, additive amount of the lactobacillus plantarum in raw milk not less than 1.0 × 107~5.0 × 107CFU/mL。
In one embodiment of the invention, additive amount of the lactobacillus plantarum in raw milk be 1.0 × 107CFU/mL。
In one embodiment of the invention, the lactobacillus plantarum includes lactobacillus plantarum CGMCC No.5494, plants Object lactobacillus CGMCC No.8246, lactobacillus plantarum CGMCC No.6077, lactobacillus plantarum CGMCC No.4286 or plant cream One of bacillus CCTCC M206032 or a variety of.
In one embodiment of the invention, the lactobacillus plantarum is lactobacillus plantarum CGMCC No.5494.
In one embodiment of the invention, additive amount of the juice in raw milk accounts for raw milk gross mass 5~15%.
In one embodiment of the invention, the method is to be inoculated in lactobacillus plantarum be added to juice, increase Thick dose, emulsifier, sweet substance and edible essence raw milk in ferment, obtain acidified milk；The sweet substance is Refer to and assigns food with the raw-food material or food additives of sweet taste.
In one embodiment of the invention, additive amount of the thickener in raw milk accounts for raw milk gross mass 0.5~1.5%.
In one embodiment of the invention, the ingredient of the thickener includes pectin, carragheen, xanthan gum, locust bean One of glue, agar, carboxymethyl cellulose, sodium alginate, propylene glycol alginate (PGA), native starch or converted starch Or it is a variety of.
In one embodiment of the invention, the ingredient of the thickener includes pectin, agar, native starch and change Property starch.
In one embodiment of the invention, the pectin is low-ester pectin.
In one embodiment of the invention, the converted starch includes that physically denatured starch and chemical modification form sediment Powder.
In one embodiment of the invention, additive amount of the emulsifier in raw milk accounts for raw milk gross mass 0.05~0.15%.
In one embodiment of the invention, the ingredient of the emulsifier includes mono-fatty acid glyceride and/or double sweet Oil and fat acid esters.
In one embodiment of the invention, additive amount of the sweet substance in raw milk accounts for raw milk gross mass 0.0005~7.0%.
In one embodiment of the invention, the ingredient of the sweet substance includes sugar and/or sweetener.
In one embodiment of the invention, the ingredient of the sugar includes sucrose and/or beet sugar.
In one embodiment of the invention, the additive amount of the sugar in raw milk account for raw milk gross mass 3~ 7%.
In one embodiment of the invention, additive amount of the sweetener in raw milk accounts for raw milk gross mass 0.0005~0.02%.
In one embodiment of the invention, the ingredient of the sugar include white granulated sugar, soft white sugar, brown sugar, brown granulated sugar, One of polycrystal rock sugar, monocrystal rock sugar, sugar cube golden slab sugar, fructose syrup, honey or fructose are a variety of.
In one embodiment of the invention, the ingredient of the sweetener includes Aspartame, acesulfame potassium, Sucralose Or one of neotame or a variety of.
In one embodiment of the invention, additive amount of the edible essence in raw milk accounts for raw milk gross mass 0.05~0.15%.
In one embodiment of the invention, the ingredient of the edible essence includes yoghurt flavours and/or fruity flavor.
In one embodiment of the invention, the method is by raw milk, thickener, emulsifier, white granulated sugar, fruits and vegetables First time stirring is carried out after juice, edible essence and water mixing, obtains feed liquid；Obtained feed liquid is subjected to homogeneous, sterilization, cooling, Obtain processed feed liquid；It carries out stirring for second after inoculated plant lactobacillus in processed feed liquid, obtains fermentation raw material； Fermentation raw material is fermented, acidified milk is obtained.
In one embodiment of the invention, the time of first time stirring be 15~30min, speed be 200~ 300r/min, temperature are 40~55 DEG C.
In one embodiment of the invention, the homogeneous divides two-stage, and the temperature of first order homogeneous is 60~70 DEG C, presses Power is 15~18MPa, and the temperature of second level homogeneous is 60~70 DEG C, pressure is 2~5MPa.
In one embodiment of the invention, 85~95 DEG C of the temperature of the sterilization, time are 5~10min.
In one embodiment of the invention, described to be cooled to be cooled to 30~37 DEG C.
In one embodiment of the invention, the time of second stirring be 5~10min, speed be 100~ 200r/min。
In one embodiment of the invention, the temperature of the fermentation is 30~37 DEG C, the time is 24~96h, terminal It is acidity up to 65~75 ° of T.
In one embodiment of the invention, the method is by raw milk, thickener, emulsifier, white granulated sugar, fruits and vegetables First time stirring is carried out after juice, edible essence and water mixing, obtains feed liquid；Obtained feed liquid is subjected to homogeneous, sterilization, cooling, Obtain processed feed liquid；It carries out stirring for second after inoculated plant lactobacillus in processed feed liquid, obtains fermentation raw material； Fermentation raw material is fermented, acidified milk is obtained；Obtained acidified milk is demulsified, turns over cylinder, the acidified milk that obtains that treated. The demulsification is stirred yoghurt after fermentation, and Yoghourt is transformed into viscous fluid from curdled appearance with churned mechanically mode The process of state.It is described turn over cylinder be stirred yoghurt fermentation ends demulsification after, by Yoghourt through positive displacement pump by fermentor be delivered to The process of filling tank.
In one embodiment of the invention, the cylinder that turns over is that back pressure turns over cylinder.It is to turn over cylinder to convey that the back pressure, which turns over cylinder, Yoghourt is made the process that its texture is more uniform, fine and smooth through certain back pressure processing by Cheng Zhong.
In one embodiment of the invention, it is 0.3~0.5MPa that the back pressure, which turns over the pressure of cylinder,.
In one embodiment of the invention, it is 0.4MPa that the back pressure, which turns over the pressure of cylinder,.
In one embodiment of the invention, the method is by raw milk, thickener, emulsifier, white granulated sugar, fruits and vegetables First time stirring is carried out after juice, edible essence and water mixing, obtains feed liquid；Obtained feed liquid is subjected to homogeneous, sterilization, cooling, Obtain processed feed liquid；It carries out stirring for second after inoculated plant lactobacillus in processed feed liquid, obtains fermentation raw material； Fermentation raw material is fermented, acidified milk is obtained；Obtained acidified milk is demulsified, turns over cylinder, the acidified milk that obtains that treated； By treated, acidified milk carries out cooling, filling again, after-ripening, obtains acidified milk finished product.
In one embodiment of the invention, described to be cooled to be cooled to 16~25 DEG C again.
In one embodiment of the invention, described to be cooled to be cooled to 16~22 DEG C again.
In one embodiment of the invention, described to be cooled to be cooled to 20 DEG C again.
In one embodiment of the invention, the filling temperature is 16~25 DEG C.
In one embodiment of the invention, the filling temperature is 16~22 DEG C.
In one embodiment of the invention, the filling temperature is 20 DEG C.
In one embodiment of the invention, the temperature of the after-ripening is 2~10 DEG C, the time is 10~15h.
In one embodiment of the invention, the temperature of the after-ripening is 2~6 DEG C, the time is 10~12h.
In one embodiment of the invention, the temperature of the after-ripening be 2 DEG C, time 12h.
In one embodiment of the invention, the method is by raw milk, thickener, emulsifier, white granulated sugar, fruits and vegetables First time stirring is carried out after juice, edible essence and water mixing, obtains feed liquid；Obtained feed liquid is subjected to homogeneous, sterilization, cooling, Obtain processed feed liquid；Second of stirring is carried out after inoculated plant lactobacillus and leavening in processed feed liquid, is obtained Fermentation raw material；Fermentation raw material is fermented, acidified milk is obtained；Obtained acidified milk is demulsified, turns over cylinder, after obtaining processing Acidified milk；By treated, acidified milk carries out cooling, filling again, after-ripening, obtains acidified milk finished product；The leavening includes Lactobacillus delbruockii subspecies bulgaricus and/or streptococcus thermophilus.
In one embodiment of the invention, the acidified milk finished product need to be stored in 2~6 DEG C
The present invention provides the preparation method preparations of acidified milk when utilizing a kind of above-mentioned low temperature rich in lactobacillus plantarum long The obtained acidified milk rich in lactobacillus plantarum.
It is rich in preparation that the present invention provides a kind of preparation methods of the above-mentioned low temperature rich in lactobacillus plantarum acidified milk when long Application in terms of acidified milk containing lactobacillus plantarum.
The utility model has the advantages that
(1) present invention is fermented by the way that lactobacillus plantarum to be inoculated in the raw milk for be added to juice, and success is real Proliferation and fermentation of the lactobacillus plantarum in Cow Milk Fermentation system are showed；
(2) acidified milk is prepared using method of the invention, in 30~37 DEG C of 24~48h of fermentation, may make in acidified milk and plant Object living preparation of lactobacillus number is up to 1.2 × 109CFU/g；
(3) acidified milk is prepared using method of the invention, avoided with yeast powder, soybean protein, soy peptone or water Solution soybean protein has a poor flavour (beany flavor or hardship as product caused when lactobacillus plantarum being promoted to ferment in cow's milk Taste) the problem of, lactobacillus plantarum is greatly promoted in the large-scale application of fermented dairy product；
(4) juice that the present invention uses has natural antioxidation rich in Microbial biomass C；
(5) juice that the present invention uses can play association with the subduction Heavy Metal Pollution of lactobacillus plantarum rich in Microbial biomass C With the effect of synergy.
Specific embodiment
Below for alleviating the strong lactobacillus plantarum CGMCC No.5494 of Lead Toxicity, in conjunction with specific embodiments and compare The present invention will be further elaborated for example.
Lactobacillus plantarum as used in the following examples is all from Southern Yangtze University's food biotechnology center.
Detection method involved in following embodiments is as follows:
The detection method of viable count: national standard " GB 4789.35-2016 national food safety standard Food Microbiology is used Detect lactic acid bacteria detection ".
Acidity detection method: national standard GB 431334-2010 is used.
Subjective appreciation: taking acidified milk sample, is placed in and tastes in cup, carries out subjective appreciation in 500 crowd's bodies.
Subjective appreciation standard: sensory evaluation scores are 1~5 point；
Wherein, if acidified milk color is milky white or micro- Huang, there is the distinctive texture of acidified milk, quality consolidation, densification, uniformly, Frankincense taste with pleasant and cereal fragrance, and flavor coordination, flavour it is sour-sweet be then be 5 points；
If acidified milk color is milky white or micro- Huang, there is the distinctive texture of acidified milk, quality consolidation, densification, uniformly have good Good frankincense taste and cereal fragrance, and flavor coordination, flavour it is sour-sweet be then be 4 points；
If acidified milk color is milky white or micro- Huang, there is the distinctive texture of acidified milk, quality has compared with consolidation, densification, uniformly Preferable frankincense taste and cereal fragrance, and flavor is relatively coordinated, flavour it is sour-sweet be then be 3 points；
If acidified milk color is milky white or micro- Huang, there is the distinctive texture of acidified milk, quality is loose, uniform, has certain Frankincense taste and cereal fragrance, and have certain bitter taste, peculiar smell, then it is 2 points；
If acidified milk color is milky white or micro- Huang, do not have the distinctive texture of acidified milk, curdled milk does not occur, do not have frankincense taste And cereal fragrance, and have bitter taste, peculiar smell, being then is 1 point.
Embodiment 1:
Specific step is as follows:
(1) it takes raw material according to table 1；
(2) according to the proportion of table 1, first sweet substance, thickener, emulsifier and compound fruit and vegetable juice are premixed, then by gained Pre-composition is dissolved in 40 DEG C of raw milk, is slowly added to and edible essence, stirring 30min obtain feed liquid A after mixing；
(3) by feed liquid A homogeneous, wherein level-one homogenization pressure is 15MPa, and double-stage homogenization pressure is 5MPa, and homogenizing temperature is 60 DEG C, 10min is sterilized at 85 DEG C after homogeneous, is subsequently cooled to 30 DEG C, obtains feed liquid B；
(4) the inoculated plant lactobacillus CGMCC No.5494 in feed liquid B, inoculum concentration 5.0 × 107CFU/mL, inoculation temperature Be 30 DEG C, after being stirred 5min at 200r/min, ferment at 30 DEG C to terminal acidity be 65 ° of T, fermentation time 96h, Obtain feed liquid C；
(5) during the fermentation, respectively at fermentation 0h, for 24 hours, 48h sample from feed liquid C 10mL for count plate with it is sour Degree measurement (testing result is shown in Table 2).
(6) feed liquid C back pressure is turned over into cylinder, back-pressure 0.3MPa is subsequently cooled to 20 DEG C, and fills under the conditions of 20 DEG C Dress, by acidified milk obtained at 10 DEG C after-ripening 10h to get acidified milk finished product；
(7) Partial fermentation cream finished product is taken to carry out subjective appreciation, evaluation result is shown in Table 3.
According to table 2, the combination of kiwi-fruit juice and Fresh Cucumber Juice can promote lactobacillus plantarum and be proliferated in newborn matrix system, but be proliferated Speed is slower, is specifically reflected on titratable acidity and viable count, and 48h titratable acidity has reached 67 ° of T, and viable count reached 9.8 × 108CFU/mL, the feature fermented when long with typical low temperature.
According to table 3, the flavor and taste of product are preferable, and 500 people's results of sensory evaluation are equally divided into 4.1 points, reach The level liked.
1 formula for raw stock of table
Component Dosage (mass percent/%)
White granulated sugar 7.0
Compound fruit and vegetable juice (more walnut juice+Fresh Cucumber Juice/mass ratio 1:1) 10.0
Plant cream bar CGMCC No.5494 bacterium powder 0.0125
Pectin 0.5
Mono-fatty acid glyceride 0.05
Yoghourt edible essence 0.05
Raw milk It mends to 100
Viable count and acidity variation in 2 lactobacillus plantarum CGMCC No.5494 fermentation process of table
Embodiment 2:
Specific step is as follows:
(1) it takes raw material according to table 4；
(2) according to the proportion of table 4, first sweet substance, thickener, emulsifier and compound fruit and vegetable juice are premixed, then by gained Pre-composition is dissolved in 55 DEG C of raw milk, is slowly added to and edible essence, stirring 15min obtain feed liquid A after mixing；
(3) by feed liquid A homogeneous, wherein level-one homogenization pressure is 18MPa, and double-stage homogenization pressure is 2MPa, and homogenizing temperature is 70 DEG C, 10min is sterilized at 95 DEG C after homogeneous, is subsequently cooled to 37 DEG C, obtains feed liquid B；
(4) the inoculated plant lactobacillus CGMCC No.5494 in feed liquid B, inoculum concentration 1.1 × 107CFU/mL, inoculation temperature Be 37 DEG C, after being stirred 5min at 100r/min, ferment at 37 DEG C to terminal acidity be 75 ° of T, fermentation time be for 24 hours, Obtain feed liquid C；
(5) during the fermentation, respectively at fermentation 0h, for 24 hours, 48h sample from feed liquid C 10mL for count plate with it is sour Degree measurement (testing result is shown in Table 5).
(6) feed liquid C back pressure is turned over into cylinder, back-pressure 0.5MPa is subsequently cooled to 25 DEG C, and fills under the conditions of 25 DEG C Dress, by acidified milk obtained at 2 DEG C after-ripening 15h to get acidified milk finished product；
(7) Partial fermentation cream finished product is taken to carry out subjective appreciation, evaluation result is shown in Table 3.
According to table 5, the combination of banana pulp and pineapple juice can promote lactobacillus plantarum and be proliferated in newborn matrix system, and be proliferated speed It spends more quicker, is specifically reflected on titratable acidity and viable count, 48h titratable acidity has reached 90 ° of T, and viable count reached 1.2 × 109CFU/mL, the feature fermented when long with typical low temperature.
According to table 3, the flavor and taste of product are preferable, and 500 people's results of sensory evaluation are equally divided into 4.8 points, close to non- The level often liked.
4 formula for raw stock of table
Component Dosage (mass percent/%)
White granulated sugar 3.0
Sweetener (neotame) 0.0005
Compound fruit and vegetable juice (banana pulp+pineapple juice/mass ratio 1:1) 10.0
Plant cream bar CGMCC No.5494 bacterium powder 0.0025
Sodium alginate 1.5
Mono-fatty acid glyceride 0.15
Pineapple edible essence 0.15
Raw milk It mends to 100
Viable count and acidity variation in 5 lactobacillus plantarum CGMCC No.5494 fermentation process of table
Comparative example 1:
Specific step is as follows:
(1) it takes raw material according to table 6；
(2) according to the proportion of table 6, first sweet substance, thickener, emulsifier are premixed, then gained pre-composition is dissolved in 40 DEG C raw milk in, be slowly added to and edible essence, stir 30min, after mixing feed liquid A；
(3) by feed liquid A homogeneous, wherein level-one homogenization pressure is 15MPa, and double-stage homogenization pressure is 5MPa, and homogenizing temperature is 60 DEG C, 10min is sterilized at 85 DEG C after homogeneous, is subsequently cooled to 35 DEG C, obtains feed liquid B；
(4) the inoculated plant lactobacillus CGMCC No.5494 in feed liquid B, inoculum concentration 5.0 × 107CFU/mL, inoculation temperature It is 35 DEG C, after being stirred 5min at 200r/min, ferment 48h at 35 DEG C, obtains feed liquid C；
(5) during the fermentation, respectively at fermentation 0h, for 24 hours, 48h sample from feed liquid C 25g for count plate with it is sour Degree measurement (testing result is shown in Table 7).
(6) part feed liquid C finished product is taken to carry out subjective appreciation, evaluation result is shown in Table 3；
According to table 7, single lactobacillus plantarum has faint cultivation effect, but growth rate pole in newborn matrix system Slowly, it is specifically reflected on titratable acidity and viable count, 48h titratable acidity is only 26 ° of T, and curdled milk does not occur, and viable count reaches 1.89×108CFU/mL。
According to table 3, the flavor and taste of product are very poor, the texture feature without acidified milk, 500 people's subjective appreciation knots Fruit is equally divided into 1.9 points, between the level for not liking very much and not liking.
6 formula for raw stock of table
Component Dosage (mass percent/%)
White granulated sugar 7.0
Plant cream bar CGMCC No.5494 bacterium powder 0.0125
Pectin 0.5
Mono-fatty acid glyceride 0.05
Yoghourt edible essence 0.05
Raw milk It mends to 100
Viable count and acidity variation in 7 lactobacillus plantarum CGMCC No.5494 fermentation process of table
Comparative example 2:
Specific step is as follows:
(1) it takes raw material according to table 8；
(2) according to the proportion of table 8, first sweet substance, thickener, emulsifier and compound fruit and vegetable juice are premixed, then by gained Pre-composition is dissolved in 50 DEG C of raw milk, is slowly added to and edible essence, stirring 20min obtain feed liquid A after mixing；
(3) by feed liquid A homogeneous, wherein level-one homogenization pressure is 18MPa, and double-stage homogenization pressure is 2MPa, and homogenizing temperature is 65 DEG C, 5min is sterilized at 95 DEG C after homogeneous, is subsequently cooled to 37 DEG C, obtains feed liquid B；
(4) the inoculated plant lactobacillus CGMCC No.5494 in feed liquid B, inoculum concentration 2.0 × 107CFU/mL, inoculation temperature It is 37 DEG C, after being stirred 10min at 100r/min, ferments at 37 DEG C for 24 hours, obtain feed liquid C；
(5) during the fermentation, respectively at fermentation 0h, for 24 hours, 48h sample from feed liquid C 10mL for count plate with it is sour Degree measurement (testing result is shown in Table 9).
(6) part feed liquid C finished product is taken to carry out subjective appreciation, evaluation result is shown in Table 3；
According to table 9, there is certain promotion lactobacillus plantarum to be proliferated in newborn matrix system for the combination of soya-bean milk and sweet corn juice Effect, but growth rate is very slow, is specifically reflected on titratable acidity and viable count, and 48h titratable acidity is only 46 ° of T, is not coagulated Cream, viable count have reached 6.3 × 108CFU/mL。
According to table 3, the flavor and taste of product are very poor, the texture feature without acidified milk, 500 people's subjective appreciation knots Fruit is equally divided into 3.9 points, between not liking and both do not like or inoffensive level.
8 formula for raw stock of table
Component Dosage (mass percent/%)
White granulated sugar 5.0
Sweetener (Aspartame) 0.01
Compound fruit and vegetable juice (soya-bean milk+sweet corn juice/mass ratio 1:1) 8.0
Plant cream bar CGMCC No.5494 bacterium powder 0.005
Pectin 1.0
Mono-fatty acid glyceride 0.1
Yoghourt edible essence 0.1
Raw milk It mends to 100
Viable count and acidity variation in 9 lactobacillus plantarum CGMCC No.5494 fermentation process of table
Comparative example 3:
Specific step is as follows:
(1) raw material are taken according to table 10；
(2) according to the proportion of table 10, first sweet substance, thickener, emulsifier and compound fruit and vegetable juice are premixed, then by gained Pre-composition is dissolved in 55 DEG C of raw milk, is slowly added to and edible essence, stirring 15min obtain feed liquid A after mixing；
(3) by feed liquid A homogeneous, wherein level-one homogenization pressure is 18MPa, and double-stage homogenization pressure is 2MPa, and homogenizing temperature is 70 DEG C, 10min is sterilized at 95 DEG C after homogeneous, is subsequently cooled to 37 DEG C, obtains feed liquid B；
(4) the inoculated plant lactobacillus CGMCC No.5494 in feed liquid B, inoculum concentration 4.0 × 107CFU/mL, inoculation temperature It is 35 DEG C, after being stirred 10min at 100r/min, acidity to terminal of fermenting at 35 DEG C is 70 ° of T, and fermentation time is For 24 hours, feed liquid C is obtained；
(5) during the fermentation, respectively at fermentation 0h, for 24 hours, 48h sample from feed liquid C 10mL for count plate with it is sour Degree measurement (testing result is shown in Table 11).
(6) feed liquid C back pressure is turned over into cylinder, back-pressure 0.4MPa is subsequently cooled to 20 DEG C, and fills under the conditions of 20 DEG C Dress, by acidified milk obtained at 4 DEG C after-ripening 15h to get acidified milk finished product；
(7) Partial fermentation cream finished product is taken to carry out subjective appreciation, evaluation result is shown in Table 3.
According to table 11, there is certain promotion lactobacillus plantarum to increase in newborn matrix system for the combination of tomato juice and carrot juice Effect is grown, but growth rate is very slow, be specifically reflected on titratable acidity and viable count, 48h titratable acidity is only 42 ° of T, is not occurred Curdled milk, viable count have reached 6.0 × 108CFU/mL。
According to table 3, the flavor and taste of product are very poor, the texture feature without acidified milk, 500 people's subjective appreciation knots Fruit is equally divided into 3.8 points, between not liking and both do not like or inoffensive level.
10 formula for raw stock of table
Component Dosage (mass percent/%)
White granulated sugar 4.0
Sweetener (acesulfame potassium) 0.0005
Compound fruit and vegetable juice (tomato juice+carrot juice/mass ratio 1:1) 15.0
Plant cream bar CGMCC No.5494 bacterium powder 0.01
Converted starch 0.8
Diglycerine fatty acid ester 0.08
Yoghourt edible essence 0.1
Raw milk It mends to 100
Viable count and acidity variation in 11 lactobacillus plantarum CGMCC No.5494 fermentation process of table
3 results of sensory evaluation of table
Number Score
Embodiment 1 4.1
Embodiment 2 4.8
Comparative example 1 1.9
Comparative example 2 3.9
Comparative example 3 3.8
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention Enclosing subject to the definition of the claims.

Claims (10)

  1. The preparation method of acidified milk when 1. a kind of low temperature rich in lactobacillus plantarum is long, which is characterized in that the method is that will plant Object lactobacillus, which is inoculated in the raw milk for be added to juice, to ferment, and obtains acidified milk.
  2. 2. the preparation method of acidified milk, feature exist when a kind of low temperature rich in lactobacillus plantarum is long as described in claim 1 In additive amount of the lactobacillus plantarum in raw milk is 1.0 × 107~5.0 × 107CFU/mL。
  3. The preparation method of acidified milk, feature when 3. a kind of low temperature rich in lactobacillus plantarum is long as claimed in claim 1 or 2 It is, the lactobacillus plantarum includes lactobacillus plantarum CGMCC No.5494, lactobacillus plantarum CGMCC No.8246, plant cream One of bacillus CGMCC No.6077, lactobacillus plantarum CGMCC No.4286 or lactobacillus plantarum CCTCC M206032 or It is a variety of.
  4. The preparation method of acidified milk when 4. a kind of low temperature rich in lactobacillus plantarum a method according to any one of claims 1-3 is long, It is characterized in that, additive amount of the juice in raw milk accounts for the 5~15% of raw milk gross mass.
  5. The preparation method of acidified milk when 5. a kind of low temperature rich in lactobacillus plantarum as described in claim 1-4 is any is long, Be characterized in that, the method be lactobacillus plantarum is inoculated in be added to juice, thickener, emulsifier, sweet substance and It ferments in the raw milk of edible essence, obtains acidified milk；
    The sweet substance, which refers to, assigns food with the raw-food material or food additives of sweet taste.
  6. The preparation method of acidified milk when 6. a kind of low temperature rich in lactobacillus plantarum a method as claimed in any one of claims 1 to 5 is long, It is characterized in that, additive amount of the thickener in raw milk accounts for the 0.5~1.5% of raw milk gross mass.
  7. The preparation method of acidified milk when 7. a kind of low temperature rich in lactobacillus plantarum as described in claim 1-6 is any is long, It is characterized in that, additive amount of the emulsifier in raw milk accounts for the 0.05~0.15% of raw milk gross mass.
  8. The preparation method of acidified milk when 8. a kind of low temperature rich in lactobacillus plantarum as claimed in claim 1 is long, It is characterized in that, additive amount of the edible essence in raw milk accounts for the 0.05~0.15% of raw milk gross mass.
  9. 9. utilizing a kind of preparation method system of any low temperature rich in lactobacillus plantarum of claim 1-8 acidified milk when long The standby obtained acidified milk rich in lactobacillus plantarum.
  10. 10. containing the product of the acidified milk rich in lactobacillus plantarum as claimed in claim 9 being prepared.
CN201811324067.5A 2018-11-08 2018-11-08 Acidified milk and preparation method thereof when a kind of low temperature rich in lactobacillus plantarum is long Pending CN109511739A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114145342A (en) * 2021-11-29 2022-03-08 石家庄君乐宝乳业有限公司 Fruit and vegetable dairy product and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN103004984A (en) * 2012-12-04 2013-04-03 武汉光明乳品有限公司 Lactobacillus plantarum fermented milk and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN103004984A (en) * 2012-12-04 2013-04-03 武汉光明乳品有限公司 Lactobacillus plantarum fermented milk and preparation method thereof

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114145342A (en) * 2021-11-29 2022-03-08 石家庄君乐宝乳业有限公司 Fruit and vegetable dairy product and preparation method thereof
CN114145342B (en) * 2021-11-29 2023-09-29 君乐宝乳业集团有限公司 Fruit and vegetable dairy product and preparation method thereof

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