CN112075497A - 一种复合型益生菌酸奶发酵剂 - Google Patents
一种复合型益生菌酸奶发酵剂 Download PDFInfo
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- CN112075497A CN112075497A CN201910509074.0A CN201910509074A CN112075497A CN 112075497 A CN112075497 A CN 112075497A CN 201910509074 A CN201910509074 A CN 201910509074A CN 112075497 A CN112075497 A CN 112075497A
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- lactobacillus
- cfu
- bifidobacterium
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Abstract
本发明提供了一种复合型益生菌酸奶发酵剂,发酵剂中含有干酪乳杆菌(L.casei)TR01、瑞士乳杆菌(Lactobacillushelveticus)TR05等。该发酵剂制备酸奶,发酵速度快,所制备的酸奶香气好、口感好。
Description
技术领域
本发明属于微生物领域,特别涉及一种复合型益生菌酸奶发酵剂。
背景技术
益生菌可以有效维持肠道的微生态平衡。研究发现通过人为的补充活性有益菌群,不但可以调节肠道微生态的不平衡状态,使其趋于平衡,恢复和保持人体健康。益生菌可以分泌一些抗原物质,激活并强化肠道的免疫***;还可以促进肠道蠕动,帮助消化;抑制腐败菌的生长。益生菌的繁殖有利于减缓老年人骨质疏松的过程,促进婴儿的发育。而单株益生菌发挥作用具有明显的个体差异性,并且益生菌之间存在着协同生长等效应,鉴于此,益生菌以复合形式为最佳。复合益生菌更利于体内菌群平衡,增强机体免疫力。
酸奶是益生菌的良好食物载体,益生菌酸奶便应运而生。传统酸奶是由保加利亚乳杆菌和嗜热链球菌发酵而成的,目前市面上出现的益生菌酸奶是在传统酸奶菌种的基础上,又添加了对人体有益的一或两种菌株。然而,由于益生菌发酵时间长等原因,不被作为主发酵剂使用;再者,作为主发酵剂的保加利亚乳杆菌和嗜热链球菌在较高的温度下发酵,而益生菌多为中温菌,因此,各种情况限制了益生菌的生长,致使益生菌的活菌总数没有达到应用功效的数量级,仅仅停留在概念上。
因此,研究一种能够共同发挥作用的复合益生菌、集聚了酸奶和益生菌功效的、真正的益生菌酸奶,具有重要的意义。
发明内容
本发明的目的是为了解决现有技术中的缺陷,提供了一种复合型益生菌酸奶发酵剂。
第一方面,本发明提供了一种复合型益生菌酸奶发酵剂,发酵剂中含有:
第二方面,本发明提供了干酪乳杆菌(Lactobacillus casei)TR06,保藏在中国典型培养物保藏中心,保藏地址:中国·武汉·武汉大学,邮编430072,保藏编号为:CCTCCNO.M2016547,保藏日期为2016年10月27日。
干酪乳杆菌(Lactobacillus casei)TR06的生理活性特征如下:
短或长杆菌,通常宽度小于1.5μm,常常两端呈方形,且倾向于形成链。无鞭毛,不运动。倾倒平板培养的深层菌落光滑,透镜或菱形,白色到很浅的黄色。在培养液中生长物很混浊。通常发酵山梨醇和山梨糖。对麦芽糖和蔗糖常缓慢发酵,从阳性群体中常可选出阴性的变异株。不利用糖原和淀粉。产生L(+)-乳酸超过D(-)-乳酸,结果旋光为右旋。有果糖1,6-二磷酸盐醛缩酶。但至少还存在部分的己糖单磷酸支路,其中在葡萄糖6-磷酸盐水平从糖酵解岔开(三磷酸吡啶核苷酸连系葡萄糖6-磷酸脱氢酶活性)戊糖类参人起催化作用。发酵荷塘成乳酸和乙酸,不产CO2。用4%葡萄糖酸盐诱导生长迅速,并产大量CO2。从精氨酸不产氨。细胞壁的肽聚糖是L-赖氨酸-D-天冬氨酸盐型。细胞壁还鼠李糖、半乳糖、葡萄糖、甘露糖、氨基葡萄糖、氨基半乳糖和一未知的氨基己糖。未发现有二氨基庚二糖。细胞壁中未检出磷壁酸,但甘油磷壁酸在非细胞壁物质中已有发现。需要核黄素、叶酸、泛酸钙和菸酸。需要吡哆醛或吡哆胺,或作为刺激素。不需要硫胺素、维生素B12和胸腺嘧啶核苷。DNA的G+C含量为45.6~47.2 mol%。
所述的干酪乳杆菌(Lactobacillus casei)TR06作为发酵剂的应用。
第三方面,本发明提供了干酪乳杆菌(Lactobacillus casei)TR01,保藏在中国典型培养物保藏中心,保藏地址:中国·武汉·武汉大学,邮编430072,保藏编号为:CCTCCNO.M2016567,保藏日期为2016年10月30日。
干酪乳杆菌(Lactobacillus casei)TR01的生理活性特征如下:
短或长杆菌,通常宽度小于1.5μm,常常两端呈方形,且倾向于形成链。无鞭毛,不运动。倾倒平板培养的深层菌落光滑,透镜或菱形,白色到很浅的黄色。在培养液中生长物很混浊。通常发酵山梨醇和山梨糖。对麦芽糖和蔗糖常缓慢发酵,从阳性群体中常可选出阴性的变异株。不利用糖原和淀粉。产生L(+)-乳酸超过D(-)-乳酸,结果旋光为右旋。有果糖1,6-二磷酸盐醛缩酶。但至少还存在部分的己糖单磷酸支路,其中在葡萄糖6-磷酸盐水平从糖酵解岔开(三磷酸吡啶核苷酸连系葡萄糖6-磷酸脱氢酶活性)戊糖类参人起催化作用。发酵荷塘成乳酸和乙酸,不产CO2。用4%葡萄糖酸盐诱导生长迅速,并产大量CO2。从精氨酸不产氨。细胞壁的肽聚糖是L-赖氨酸-D-天冬氨酸盐型。细胞壁还鼠李糖、半乳糖、葡萄糖、甘露糖、氨基葡萄糖、氨基半乳糖和一未知的氨基己糖。未发现有二氨基庚二糖。细胞壁中未检出磷壁酸,但甘油磷壁酸在非细胞壁物质中已有发现。需要核黄素、叶酸、泛酸钙和菸酸。需要吡哆醛或吡哆胺,或作为刺激素。不需要硫胺素、维生素B12和胸腺嘧啶核苷。DNA的G+C含量为45.6~47.2 mol%。
所述的干酪乳杆菌(Lactobacillus casei)TR01作为发酵剂的应用。
第四方面,本发明提供了瑞士乳杆菌(Lactobacillushelveticus)TR05,保藏在中国典型培养物保藏中心,保藏地址:中国·武汉·武汉大学,邮编430072,保藏编号为:CCTCC NO.M2016569,保藏日期为2016年10月30日。
瑞士乳杆菌(Lactobacillushelveticus)TR05的生理活性特征如下:
***,其呈长杆状,无鞭毛,无芽孢,菌落圆形,乳白色,边缘整齐,化能异养性,兼性厌氧,不液化明胶。
在MRS琼脂平板上,菌落直径为2-3mm或更小,在厌氧条件(含5%CO2)下,含有吐温-80的培养基中培养时菌落较大且光滑。它能够发酵的碳水化合物包括果糖、半乳糖、葡萄糖、乳糖、麦芽糖、甘露糖和海藻糖,不发酵***糖、纤维二糖、七叶灵、甘露醇、蜜二糖、松三糖、棉籽糖、鼠李糖、鹿糖、核糖、木糖、山梨醇和葡萄糖酸盐,发酵产物为DL-乳酸。主要用于制造食品酸乳饮料、乳酒、饲料添加剂等。
所述的瑞士乳杆菌(Lactobacillushelveticus)TR05作为发酵剂的应用。
第五方面,本发明提供了嗜酸乳杆菌(Lactobacillusacidophilus)TR03,保藏在中国典型培养物保藏中心,保藏地址:中国·武汉·武汉大学,邮编430072,保藏编号为:CCTCC NO.M2016568,保藏日期为2016年10月30日。
嗜酸乳杆菌(Lactobacillusacidophilus)TR03的生理活性特征如下:
杆菌,两端圆,通常为0.6~0.9×1.5~6μm,以单个、成双和短链出现。不运动,无鞭毛。菌落通常粗糙。用显微镜观察,一般显示缠绕或微毛丝状物,从似暗影的菌堆的中心放射伸出。深层菌落呈放射或分枝形的不规则形状。无特有的色素。某些菌株可发酵糖原,通常发酵弱。某些菌株发酵蜜二糖、棉籽糖或对两者均可发酵。同型发酵,产生DL-乳糖。其他碳水化合物发酵产物通常少于10%。从精氨酸不产氨,牛奶产酸和凝固时可变的,可产0.3~1.9%乳酸。细胞壁肽聚糖为L-赖氨酸-D-天冬氨酸盐型,通常缺乏磷壁酸。在某些菌株中可测出少量甘油磷壁酸。细胞中不含有任何可鉴别的己糖和戊糖。菌株在血清上表现不同,类群反应未得到证实。需要乙酸盐或甲羟戊酸、核黄素、泛酸钙、菸酸和叶酸。不需要外源硫胺素、吡哆醛和胸腺嘧啶核苷。通常不需要维生素 B12。变异株可能需要脱氧核糖苷。在15℃不生长,在22℃可能不生长,通常在45℃生长。在48℃可能生长。最适温度35~38℃。生长初始pH值为5~7,最适pH5.5~6.0。分离自青年和成人口腔。DNA的G+C含量为36.7±0.7mol%。
所述的嗜酸乳杆菌(Lactobacillusacidophilus)TR03作为发酵剂的应用。
第六方面,本发明提供了瑞士乳杆菌(Lactobacillushelveticus)TR11,保藏在中国典型培养物保藏中心,保藏地址:中国·武汉·武汉大学,邮编430072,保藏编号为:CCTCC NO.M2017232,保藏日期为2017年05月14日。
瑞士乳杆菌(Lactobacillushelveticus)TR11的生理活性特征如下:
***,其呈长杆状,无鞭毛,无芽孢,菌落圆形,乳白色,边缘整齐,化能异养性,兼性厌氧,不液化明胶。
在MRS琼脂平板上,菌落直径为2-3mm或更小,在厌氧条件(含5%CO2)下,含有吐温-80的培养基中培养时菌落较大且光滑。它能够发酵的碳水化合物包括果糖、半乳糖、葡萄糖、乳糖、麦芽糖、甘露糖和海藻糖,不发酵***糖、纤维二糖、七叶灵、甘露醇、蜜二糖、松三糖、棉籽糖、鼠李糖、鹿糖、核糖、木糖、山梨醇和葡萄糖酸盐,发酵产物为DL-乳酸。主要用于制造食品酸乳饮料、乳酒、饲料添加剂等。
所述的瑞士乳杆菌(Lactobacillushelveticus)TR11作为发酵剂的应用。
第七方面,本发明提供了植物乳杆菌(Lactobacillusplantarum)TR22,保藏在中国典型培养物保藏中心,保藏地址:中国·武汉·武汉大学,邮编430072,保藏编号为:CCTCC NO.M2017233,保藏日期为2017年05月14日。
植物乳杆菌(Lactobacillusplantarum)TR22的生理活性特征如下:
圆端直杆菌,通常0.9~1.2μm宽,3~8μm长,单个、成对或成短链。通常缺乏鞭毛,但能运动。厌氧,表面菌落约3mm宽,凸起,圆,光滑,细密,白色,偶尔浅黄或深黄色。培养液中的生长物甚至很混浊。常常发酵α-甲基-D-葡糖苷和松三糖。产生 DL-乳酸。有果糖1,6-二磷酸醛缩酶,也有单磷酸己糖途径的活性。在葡萄酸盐中生长,并产生CO2。通常不还原硝酸盐,但是当pH值平衡在6.0或6.0以上时,个别菌株可以还原。从精氨酸不产氨。在4%牛磺胆酸钠中生长。使牛奶酸化,并可能凝固,产生 0.3~1.2%可滴定的酸。细胞壁的肽聚糖是直接交链的消旋二氨基庚二酸型,有核糖醇胞壁酸和葡萄糖,没有半乳糖胺。属于血清群D。在15℃生长,一般不在45℃生长,通常最适温度30~35℃。需要泛酸钙和菸酸,不需要硫胺素、吡哆醛或吡哆胺、叶酸、维生素B12,胸腺嘧啶核苷或脱氧核苷,通常不需要核黄素。分离自发酵的植物。DNA 的G+C含量为45±1mol%。
所述的植物乳杆菌(Lactobacillusplantarum)TR22作为发酵剂的应用。
第八方面,本发明提供了动物双歧杆菌(Bifidobacterium)TR20,保藏在中国典型培养物保藏中心,保藏地址:中国·武汉·武汉大学,邮编430072,保藏编号为:CCTCCNO.M2017266,保藏日期为2017年05月27日。
动物双歧杆菌(Bifidobacterium)TR20的生理活性特征如下:
革兰氏阳性菌,多形态杆,呈Y字形、V字形、弯曲状、刮勺状,其典型的形态特征是有分叉的杆菌。因而取名为bifidus,拉丁语是裂开和分开之意。菌落光滑,凸圆,边缘完整,乳脂呈白色,闪光并有柔软质地。
不形成芽孢,无运动性,专性厌氧,最适生长温度为3~41℃;最适发醇温度为 35~40℃;最低生长温度为25~28℃;最高生长温度为43~45℃;起始生长pH值为6.7~7.0在pH4.5~5.0以下或pH值为8.0~8.5以上的环境都不生长。主要分布于人体肠道中,部分暖血动物如猪、狗、老鼠和蜜蜂的消化道中也大量存在。
培养中氨基酸、维生素、核酸物质和盐类必不可少,如果缺乏天冬氨酸则菌的活性降低50%,如果缺少含硫氨基酸(半胱氨酸和甲硫氨酸)则活性完全丧失。维生素中 B1、B2、B6、尼克酸、泛酸也是必需物质,有些菌种还需要叶酸。存在于人乳中的N- 乙酰葡萄糖胺及其糖类,对动物双歧杆菌有特殊的促进增殖作用,被称为双歧因子Ⅰ,酪蛋白经水解而产生的肽也具有促进动物双歧杆菌增殖的作用,称为双歧因子Ⅱ,异构乳糖、低聚果糖(FOS)、半乳糖低聚糖(GOS)、泛酰巯基乙胺也具有双歧因子的功能。
所述的动物双歧杆菌(Bifidobacterium)TR20作为发酵剂的应用。
第九方面,本发明提供了长双歧杆菌(Bifidobacterium)TR17,保藏在中国典型培养物保藏中心,保藏地址:中国·武汉·武汉大学,邮编430072,保藏编号为:CCTCCNO.M2017265,保藏日期为2017年05月27日。
长双歧杆菌(Bifidobacterium)TR17的生理活性特征如下:
细胞长而弯曲,棍棒装,膨胀或哑铃形的杆菌可分叉。革兰氏染色不定。菌落凸面至垫状,全缘,直径2~5mm,柔软,湿润,有光泽或粘液状。由葡萄糖产生的终产物:乙酸和L(+)-乳酸,不产气。厌氧。46.5℃和20℃不生长。分离自幼儿的粪便。
所述的长双歧杆菌(Bifidobacterium)TR17作为发酵剂的应用。
第十方面,本发明提供了副干酪乳杆菌(Lactobacillus casei)TR5C-1,保藏在中国典型培养物保藏中心,保藏地址:中国·武汉·武汉大学,邮编430072,保藏编号为:CCTCC NO.M2018608,保藏日期为2018年09月25日。
副干酪乳杆菌(Lactobacillus casei)TR5C-1的生理活性特征如下:
革兰氏阳性,兼性异型发酵剂,杆状(杆状)细菌,宽度为2.0-4.0μm,长度为 0.8-1.0μm。
该微生物通过以下方法获得:采集自人类口腔。
所述的副干酪乳杆菌(Lactobacillus casei)TR5C-1作为发酵剂的应用。
第十一方面,本发明提供了副干酪乳杆菌(Lactobacillus casei)TR5C-2,保藏在中国典型培养物保藏中心,保藏地址:中国·武汉·武汉大学,邮编430072,保藏编号为:CCTCC NO.M2018609,保藏日期为2018年09月25日。
副干酪乳杆菌(Lactobacillus casei)TR5C-2的生理活性特征如下:
革兰氏阳性,兼性异型发酵剂,杆状(杆状)细菌,宽度为2.0-4.0μm,长度为 0.8-1.0μm。
所述的副干酪乳杆菌(Lactobacillus casei)TR5C-2作为发酵剂的应用。
第十二方面,本发明提供了詹氏乳杆菌(Lactobacillus.jensenii)TR520,保藏在中国典型培养物保藏中心,保藏地址:中国·武汉·武汉大学,邮编430072,保藏编号为:CCTCC NO.M2018629,保藏日期为2018年09月30日。
詹氏乳杆菌(Lactobacillus.jensenii)TR520的生理活性特征如下:
厌氧***,杆状特征,其DNA特征(50.8±0.5摩尔%鸟嘌呤和胞嘧啶),厌氧,生长条件要求在45℃下存在叶酸,维生素B12,nictonic acid和泛酸钙,精氨酸的水解,D-乳酸的产生(仅),以及半乳糖,水杨苷,七叶苷,麦芽糖苦杏仁苷,蔗糖,核糖和纤维二糖的发酵,但不是乳糖的发酵,melexitose,甘露醇,山梨糖醇,***糖和木糖。
该微生物通过人类***分泌物凝胶电泳获得。
所述的詹氏乳杆菌(Lactobacillus.jensenii)TR520作为发酵剂的应用。
第十三方面,本发明提供了乳双歧杆菌(Bifidobacterium)TR19,保藏在中国典型培养物保藏中心,保藏地址:中国·武汉·武汉大学,邮编430072,保藏编号为:CCTCCNO.M2018655,保藏日期为2018年10月08日。
乳双歧杆菌(Bifidobacterium)TR19的生理活性特征如下:
革兰氏阳性,厌氧和分枝杆状细菌,是非运动和非孢子形成的。它具有修复氧化损伤的酶的同源物,如NADH氧化酶和NADH过氧化物酶。它还含有逆转蛋白质和脂质氧化损伤的蛋白质。
具有可以合成来自NH4的约19种不同氨基酸的基因和由其缺乏富马酸酶,氧代戊二酸脱氢酶和苹果酸脱氢酶的有限Krebs循环提供的其他关键生物合成前体(磷酸烯醇丙酮酸,草酰乙酸,氧代戊二酸和富马酸盐)。还包括从嘧啶生物合成所必需的同源物和来自谷氨酰胺的嘌呤核苷酸。存在合成叶酸,硫胺素和烟酸盐所需的大多数酶的同源物,而核黄素,生物素,维生素B12,泛酸盐和吡哆醇的所有酶都缺失。在牛肉膏蛋白胨培养基平板上菌落较大。
所述的乳双歧杆菌(Bifidobacterium)TR19作为发酵剂的应用。
第十四方面,本发明提供了乳双歧杆菌(Bifidobacterium)TR101,保藏在中国典型培养物保藏中心保藏地址:中国·武汉·武汉大学,邮编430072,,保藏编号为:CCTCCNO.M2018656,保藏日期为2018年10月08日。
乳双歧杆菌(Bifidobacterium)TR101的生理活性特征如下:
革兰氏阳性,厌氧和分枝杆状细菌,是非运动和非孢子形成的。它具有修复氧化损伤的酶的同源物,如NADH氧化酶和NADH过氧化物酶。它还含有逆转蛋白质和脂质氧化损伤的蛋白质。
具有可以合成来自NH4的约19种不同氨基酸的基因和由其缺乏富马酸酶,氧代戊二酸脱氢酶和苹果酸脱氢酶的有限Krebs循环提供的其他关键生物合成前体(磷酸烯醇丙酮酸,草酰乙酸,氧代戊二酸和富马酸盐)。还包括从嘧啶生物合成所必需的同源物和来自谷氨酰胺的嘌呤核苷酸。存在合成叶酸,硫胺素和烟酸盐所需的大多数酶的同源物,而核黄素,生物素,维生素B12,泛酸盐和吡哆醇的所有酶都缺失。在牛肉膏蛋白胨培养基平板上菌落较大。
所述的乳双歧杆菌(Bifidobacterium)TR101作为发酵剂的应用。
第十五方面,本发明提供了嗜热链球菌(Streptococcusthermophiles)TR14,保藏在中国典型培养物保藏中心,保藏地址:中国·武汉·武汉大学,邮编430072,保藏编号为:CCTCC NO.M2018689,保藏日期为2018年11月01日。
嗜热链球菌(Streptococcusthermophiles)TR14的生理活性特征如下:
革兰氏阳性、兼性厌氧或微好氧、不运动、无芽孢的链球菌,过氧化氢酶反应阴性,圆形或椭圆形,直径0.7~0.9μm,成对或链状排列。最适生长温度在38~43℃,最适pH 值为6.0~7.0。在实验室条件下,嗜热链球菌可与45℃、缺氧情况下生长,可在含有下列任一种糖类的培养基上生长,包括半乳糖、葡萄糖、果糖、乳糖、蔗糖。属同型发酵的细菌,发酵过程中产生L-乳酸和叶酸。
所述的嗜热链球菌(Streptococcusthermophiles)TR14作为发酵剂的应用。
第十六方面,本发明提供了鼠李糖乳杆菌(Lactobacillus rhamnosus)TR09,保藏在中国典型培养物保藏中心,保藏地址:中国·武汉·武汉大学,邮编430072,保藏编号为:CCTCC NO.M2018702,保藏日期为2016年11月06日。
鼠李糖乳杆菌(Lactobacillus rhamnosus)TR09的生理活性特征如下:
形态呈双杆状,短小的杆菌。不运动,无芽孢,革兰氏染色阳性。兼性厌氧菌,生长温度范围2~53℃,最适温度一般是30~40℃;耐酸,最适pH通常为5.5~6.2;一般在 pH5或更低的情况下可生长。在糖发酵中,苦杏仁苷、***糖、纤维二糖、七叶灵、果糖、半乳糖、葡萄糖、葡糖酸盐、乳糖、麦芽糖、甘露醇、甘露糖、松三糖、鼠李糖、核糖、水杨苷、山梨醇、蔗糖、海藻糖均能被发酵;蜜二糖、棉籽糖、木糖不能被发酵。精氨酸产NH3。乳酸旋光性为L。15℃能生长。肽聚糖类型为Lys-DAsp。极少见硝酸还原反应,只有pH值最终平衡在6.0以上时才能还原硝酸盐。不液化明胶,不分解酪素,但大多数菌株能产生少量可溶性氮,不产吲哚和H2S。接触酶阴性。无细胞色素,极少数菌株以假接触酶分解过氧化物。联苯胺反应阴性。DNA的G+C含量为45~47 mol%。
所述的鼠李糖乳杆菌(Lactobacillus rhamnosus)TR09作为发酵剂的应用。
第十七方面,本发明提供了短双歧杆菌(Bifidobacterium)TR103,保藏在中国典型培养物保藏中心,保藏地址:中国·武汉·武汉大学,邮编430072,保藏编号为:CCTCCNO.M2018728,保藏日期为2018年11月15日。
短双歧杆菌(Bifidobacterium)TR103的生理活性特征如下:
细胞短,纤细或粗大,常为棒状杆菌,有或无分叉。用革兰氏染色有时可见颗粒。细胞在盐水中自动粘结。菌落凸面至垫状,表面平滑或波曲,全缘,直径2-3mm,质度柔软。苦杏仁苷反应阳性,七叶灵和纤维二糖反应可能缓慢。由葡萄糖产生的最终产物为乙酸和L(+)-乳酸,不产气。厌氧。46.5℃和20℃不生长。分离自幼儿粪便。
所述的短双歧杆菌(Bifidobacterium)TR103作为发酵剂的应用。
有益效果:该发酵剂制备酸奶,发酵速度快,所制备的酸奶香气好、口感好。
具体实施方式
下面结合实施例,对本发明的具体实施方式作进一步详细描述。以下实施例用于说明本发明,但不用来限制本发明的范围。
制备一组酸奶发酵剂,配方如下:
所制酸奶发酵剂,用于通过发酵步骤,用牛奶或复原乳制备酸奶。
该制备方法包括依次进行的基料调配、均质杀菌、发酵、破乳步骤。其中:
①所述基料调配步骤是:
将主料牛乳/复原奶打入混料罐中,加入辅料,搅拌至辅料完全溶解;控温存放,得基料;
控温存放是指:在0~15℃,存放0~1h,于均质杀菌前15min开启搅拌15min;存放时间达1h但不能进入均质机中进行均质时,需控制温度在0~10℃,继续存放0~ 1h,并于均质杀菌前15min开启搅拌15min;
②所述均质步骤是:将基料输入均质机中进行均质,均质二级压力4.8~5.1MPa、一级压力17.2~17.8MPa;均质温度58~62℃;
③所述杀菌步骤是:在93~98℃温度下杀菌时间300~310s;
④所述发酵步骤是:将杀菌后的料液降温至40~42℃,输入发酵罐;以与牛奶/复原乳的比例为100kg:1g,取发酵剂加入发酵罐,混合、活化,搅拌30~40min,关闭搅拌;40~42℃保温发酵,自关闭搅拌时刻起3h时开始测酸,当所测滴定酸度达到68~72°T,将发酵罐温度提高至55℃,保持5min后破乳,搅拌20~30min,降至室温即成,其中,测酸频次为每隔20min测酸一次,直至滴定酸度达到68~72°T。
发酵剂1至3所制酸奶口味对比试验
为了准确、全面的掌握消费者对实施例1-6所制酸奶的接受程度和评价,我们分别在小区、超市、大学进行了产品的口味盲测。
对象及要求:共调查男性50人,女性50人,年龄在18-70岁,三个月内饮用过酸奶产品。
1)测试方法
对产品从外观、风味和口感三项对样品进行评比。将每项评比的分值乘以评分权重后相加即为该样品的实际得分。按权重法对产品进行评比,三项指标的评分权重和说明见下表:
2)测试结果
产品口味测试统计结果见下表,表明80%以上的测试者喜欢此发酵剂发酵的发酵乳产品,仅12%的测试者表示不喜欢,说明产品的口味能够为绝大多数消费者接受。女性对发酵乳的接受比例高于男性,测试者认为该产品的香气浓郁,特征香气明显。
喜好度 | 很喜欢 | 较喜欢 | 可以接受 | 不喜欢 | 很不喜欢 |
人群占比 | 61 | 31 | 5 | 2 | 1 |
以上所述实施例仅表达了本发明的几种实施方式,其描述较为具体和详细,但并不能因此而理解为对发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。因此,本发明专利的保护范围应以所附权利要求为准。
Claims (10)
1.一种复合型益生菌酸奶发酵剂,其特征在于:发酵剂中含有:
2.干酪乳杆菌(L.casei)TR06,保藏在中国典型培养物保藏中心,保藏编号为:CCTCCNO.M2016547,保藏日期为2016年10月27日。
3.干酪乳杆菌(L.casei)TR01,保藏在中国典型培养物保藏中心,保藏编号为:CCTCCNO.M2016567,保藏日期为2016年10月30日。
4.瑞士乳杆菌(Lactobacillushelveticus)TR05,保藏在中国典型培养物保藏中心,保藏编号为:CCTCC NO.M2016569,保藏日期为2016年10月30日。
5.嗜酸乳杆菌(Lactobacillusacidophilus)TR03,保藏在中国典型培养物保藏中心,保藏编号为:CCTCC NO.M2016568,保藏日期为2016年10月30日。
6.瑞士乳杆菌(Lactobacillushelveticus)TR11,保藏在中国典型培养物保藏中心,保藏编号为:CCTCC NO.M2017232,保藏日期为2017年05月14日。
7.植物乳杆菌(Lactobacillusplantarum)TR22,保藏在中国典型培养物保藏中心,保藏编号为:CCTCC NO.M2017233,保藏日期为2017年05月14日。
8.动物双歧杆菌(Bifidobacterium)TR20,保藏在中国典型培养物保藏中心,保藏编号为:CCTCC NO.M2017266,保藏日期为2017年05月27日。
9.长双歧杆菌(Bifidobacterium)TR17,保藏在中国典型培养物保藏中心,保藏编号为:CCTCC NO.M2017265,保藏日期为2017年05月27日。
10.副干酪乳杆菌(L.casei)TR5C-1,保藏在中国典型培养物保藏中心,保藏编号为:CCTCC NO.M2018608,保藏日期为2018年09月25日。
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