Fermented milk rich in lactobacillus plantarum and manufacturing method thereof

Abstract

The invention discloses fermented milk rich in lactobacillus plantarum and a manufacturing method thereof. In the preparation process of the fermented milk, manganese salts and one or two of raw milk, sweeteners, yeast extract and bioactive peptides serve as raw materials. The fermented milk is prepared by fermentation with lactobacillus plantarum and streptococcus thermophilus serving as leavening agents, the inoculation amount of lactobacillus plantarum is 106-107CFU / g, and the inoculation amount of streptococcus thermophilus is 106-107CFU / g. The fermented milk rich in lactobacillus plantarum is rich in nutrition and good in taste, the manufacturing method is simple and practical, content of active lactobacillus plantarum in the fermented milk is high, prebiotics functions of adjusting intestinal flora balance and regulating intestinal tract and the like can be effectively achieved after eating, and the fermented milk has great market application potential and economic value.

Description

technical field

[0001] The invention belongs to the technical field of microbial fermentation and food processing, and in particular relates to functional fermented milk rich in plantaractobacillus and a manufacturing method thereof. Background technique

[0002] Fermented dairy products are loved by ordinary consumers due to their high nutritional value, alleviating lactose intolerance, delicate taste and unique flavor, and their output is also growing at an average annual rate of about 25%. At present, the starter used in the large-scale production of fermented milk in my country is mainly composed of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus. The lactic acid bacteria in this kind of fermented milk products are not resistant to gastric acid and bile. After passing through the human digestive tract, most of the bacteria are destroyed by the digestive juice, and the survival rate is only 0.01-0.065%. Therefore, this kind of products play a rol...

Examples

Embodiment 1

[0054] (1) Product ingredients: 52 grams of white sugar, 3 grams of yeast extract FM802 and a final concentration of 0.3 ppm were added to 945 grams of full-fat reconstituted milk (12% reduction, that is, 12% milk dry matter containing 12% by mass percentage) manganese salt (calculated as manganese element, manganese gluconate), fully stirred, and mixed evenly;

[0055] (2) Homogenization and sterilization: Preheat the prepared material liquid to heat up, after homogenizing at 65°C and 20MPa, sterilize in a water bath at 95°C for 5 minutes, and cool to 37°C;

[0056] (3) Fermentation of the product: under sterile conditions, each of Lactobacillus plantarum ST-III and Streptococcus thermophilus STbody3 was mixed by 1.0×10 6 The amount of CFU / g was inoculated and mixed evenly, then fermented at 37°C, and the fermentation was terminated when the fermented lactic acidity was measured in real time to 70°T.

[0057] (4) Cooling, subpackaging, and refrigerating: put the fermented sa...

Embodiment 2

[0060] (1) Product ingredients: Add 0.2 g of sucralose, 2.0 g of yeast extract FM802, and manganese salt (calculated as manganese element, manganese gluconate) at a final concentration of 1.0 ppm to 997.8 g of raw milk, stir well, and mix Uniform;

[0061] (2) Homogenization and sterilization: Preheat the prepared material liquid to heat up, after homogenizing at 60°C and 22MPa, sterilize in a water bath at 95°C for 5 minutes, and cool to 37°C;

[0062] (3) Fermentation of the product: Under sterile conditions, the Lactobacillus plantarum was fermented according to ST-III5.0×10 6 CFU / g, Streptococcus thermophilus ST465.0×10 6 The amount of CFU / g was inoculated and mixed evenly, then fermented at 37°C, and the fermentation was terminated when the fermented lactic acidity was measured in real time to 95°T.

[0063] (4) Cooling, subpackaging, and refrigerating: put the fermented sample in an ice-water bath and cool it to a temperature of 18°C, stir with a FW30 agitator from FLU...

Embodiment 3

[0066] (1) Product ingredients: Add 100 grams of fructose syrup F42, 4 grams of yeast extract FM802, 1 gram of egg yolk polypeptide and manganese salt with a final concentration of 1.2 ppm (calculated as elemental manganese, manganese sulfate) to 895 grams of raw milk. , stir well and mix evenly;

[0067] (2) Homogenization and sterilization: preheat the prepared feed liquid to heat up, after homogenizing at 70°C and 18MPa, sterilize in a water bath at 95°C for 5 minutes, and cool to 37°C;

[0068] (3) Fermentation of the product: Under aseptic conditions, the Lactobacillus plantarum was fermented according to ST-III 1.0×10 7 CFU / g, Streptococcus thermophilus ST46 1.0×10 6 After the amount of CFU / g was inoculated and mixed evenly, it was fermented at 39°C, and the fermentation was terminated when the lactic acidity of the fermentation was measured in real time to 95°T.

[0069] (4) Cooling, subpackaging, and refrigerating: put the fermented sample in an ice-water bath to c...

technical field

[0001] The invention belongs to the technical field of microbial fermentation and food processing, and in particular relates to functional fermented milk rich in plantaractobacillus and a manufacturing method thereof. Background technique

[0002] Fermented dairy products are loved by ordinary consumers due to their high nutritional value, alleviating lactose intolerance, delicate taste and unique flavor, and their output is also growing at an average annual rate of about 25%. At present, the starter used in the large-scale production of fermented milk in my country is mainly composed of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus. The lactic acid bacteria in this kind of fermented milk products are not resistant to gastric acid and bile. After passing through the human digestive tract, most of the bacteria are destroyed by the digestive juice, and the survival rate is only 0.01-0.065%. Therefore, this kind of products play a rol...

Examples

Embodiment 1

[0054] (1) Product ingredients: 52 grams of white sugar, 3 grams of yeast extract FM802 and a final concentration of 0.3 ppm were added to 945 grams of full-fat reconstituted milk (12% reduction, that is, 12% milk dry matter containing 12% by mass percentage) manganese salt (calculated as manganese element, manganese gluconate), fully stirred, and mixed evenly;

[0055] (2) Homogenization and sterilization: Preheat the prepared material liquid to heat up, after homogenizing at 65°C and 20MPa, sterilize in a water bath at 95°C for 5 minutes, and cool to 37°C;

[0056] (3) Fermentation of the product: under sterile conditions, each of Lactobacillus plantarum ST-III and Streptococcus thermophilus STbody3 was mixed by 1.0×10 6 The amount of CFU / g was inoculated and mixed evenly, then fermented at 37°C, and the fermentation was terminated when the fermented lactic acidity was measured in real time to 70°T.

[0057] (4) Cooling, subpackaging, and refrigerating: put the fermented sa...

Embodiment 2

[0060] (1) Product ingredients: Add 0.2 g of sucralose, 2.0 g of yeast extract FM802, and manganese salt (calculated as manganese element, manganese gluconate) at a final concentration of 1.0 ppm to 997.8 g of raw milk, stir well, and mix Uniform;

[0061] (2) Homogenization and sterilization: Preheat the prepared material liquid to heat up, after homogenizing at 60°C and 22MPa, sterilize in a water bath at 95°C for 5 minutes, and cool to 37°C;

[0062] (3) Fermentation of the product: Under sterile conditions, the Lactobacillus plantarum was fermented according to ST-III5.0×10 6 CFU / g, Streptococcus thermophilus ST465.0×10 6 The amount of CFU / g was inoculated and mixed evenly, then fermented at 37°C, and the fermentation was terminated when the fermented lactic acidity was measured in real time to 95°T.

[0063] (4) Cooling, subpackaging, and refrigerating: put the fermented sample in an ice-water bath and cool it to a temperature of 18°C, stir with a FW30 agitator from FLU...

Embodiment 3

[0066] (1) Product ingredients: Add 100 grams of fructose syrup F42, 4 grams of yeast extract FM802, 1 gram of egg yolk polypeptide and manganese salt with a final concentration of 1.2 ppm (calculated as elemental manganese, manganese sulfate) to 895 grams of raw milk. , stir well and mix evenly;

[0067] (2) Homogenization and sterilization: preheat the prepared feed liquid to heat up, after homogenizing at 70°C and 18MPa, sterilize in a water bath at 95°C for 5 minutes, and cool to 37°C;

[0068] (3) Fermentation of the product: Under aseptic conditions, the Lactobacillus plantarum was fermented according to ST-III 1.0×10 7 CFU / g, Streptococcus thermophilus ST46 1.0×10 6 After the amount of CFU / g was inoculated and mixed evenly, it was fermented at 39°C, and the fermentation was terminated when the lactic acidity of the fermentation was measured in real time to 95°T.

[0069] (4) Cooling, subpackaging, and refrigerating: put the fermented sample in an ice-water bath to c...