Lactobacillus-plantarum-based fermented type lactic acid bacterium beverage and preparation method thereof

A technology for Lactobacillus plantarum and lactic acid bacteria beverages, which is applied in the field of fermented lactic acid bacteria beverages and its preparation, can solve the problems of complex components of fish peptone, unclear active ingredients of Lactobacillus plantarum, difficulty in meeting the industrial application requirements of Lactobacillus plantarum, etc., and achieve The effect of broad prospects

Inactive Publication Date: 2013-08-07
武汉光明乳品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Article "Lactobacillus plantarum ST- Research on Growth Limiting Factors in Skim Milk System" [Chen Shuai et al., Food and Fermentation Industry, 2008, 34(10): 53-57], "Study on the Fractionation and Separation of Fish Peptone Components as an Effective Exogenous Additive" [Chen Shuai et al. Shuai et al., Dairy Science and Technology, 2010, 4: 201-204] studied the promotion effect of different protein components in fish peptone on the fermentation of Lactobacillus plantarum in milk, which has certain significance in the application and industrialization of Lactobacillus plantarum. Positive significance, but the composition of fish peptone is relatively complex, and its active ingredients that promote the growth and reproduction of Lactobacillus plantarum are not very clear. At the same time, the acidity after 24 hours of fermentation is only 60 oT, which is still difficult to meet the industrial application requirements of Lactobacillus plantarum

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] Lactobacillus plantarum lactic acid bacteria beverage product formula: 40% fermented milk base material, 10% fructose syrup, 0.5% pectin, 0.1% HBS659 yogurt essence, 49.4% purified water; the product formula of fermented milk base material is skim milk (fat 0.03 %, protein 3.1%)) 99.2%, valine 0.1%, leucine 0.1%, isoleucine 0.1%, glutamine 0.1%, methionine 0.1%, phenylalanine 0.1%, tyrosine 0.1% , Guanine nucleotide 0.05%, adenine nucleotide 0.05%, Lactobacillus plantarum ST-Ⅲ inoculation amount 1.0×10 7 CFU / mL.

[0071] Preparation method: Add nucleotides and amino acids to skim milk at 40-50°C, stir evenly, heat and sterilize at 95°C for 120 minutes, and cool to 37°C; the inoculation amount of Lactobacillus plantarum ST-Ⅲ is 1.0×10 7 CFU / mL Add fermentation strains to the sterilizing cooling feed liquid, ferment at 37°C until the titrated acidity is 150oT; dissolve fructose syrup and pectin in purified water, sterilize at 95°C for 5 minutes, cool to below 10°C for ...

Embodiment 2

[0074] Lactobacillus plantarum lactic acid bacteria beverage product formula: fermented milk base 30%, white sugar 12%, pectin 0.3%, HBS659 yogurt flavor 0.05%, purified water 57.65%; the fermented milk base product formula is skim milk 99.55%, valerian amino acid 0.05%, leucine 0.05%, isoleucine 0.05%, glutamine 0.05%, methionine 0.05%, phenylalanine 0.05%, tyrosine 0.05%, adenine nucleotide 0.1%, plant Lactobacillus ST-Ⅲ inoculum size 5.0×10 5 CFU / mL, Lactobacillus casei LC2W inoculation amount 5.0×10 5 CFU / mL.

[0075] Preparation method: Add nucleotides and amino acids to skim milk at 40-50°C, stir evenly, heat and sterilize at 97°C for 90 minutes, and cool to 37°C; the inoculation amount of Lactobacillus plantarum ST-Ⅲ and Lactobacillus casei LC2W is 2.0 ×10 6 CFU / mL Add fermentation strains to the sterilizing cooling feed liquid, ferment at 37°C until the titrated acidity is 180oT; dissolve white sugar and pectin in purified water, sterilize at 95°C for 5 minutes, ...

Embodiment 3

[0078] Lactobacillus plantarum lactic acid bacteria beverage product formula: fermented milk base 50%, sucralose 0.1%, soybean polysaccharide 0.5%, APG-23 yogurt flavor 0.01%, purified water 49.39%; the fermented milk base product formula is skim milk 99.55% , Valine 0.05%, Leucine 0.05%, Isoleucine 0.05%, Glutamine 0.05%, Methionine 0.05%, Phenylalanine 0.05%, Tyrosine 0.05%, Cytosine Nucleotide 0.04% , uracil nucleotide 0.03%, inosine nucleotide 0.03%, Lactobacillus plantarum LP-115 inoculation amount 5.0×10 6 CFU / mL, Lactobacillus casei LC2W inoculation amount 1.0×10 6 CFU / mL, Lactococcus lactis LL inoculation volume 1.0×10 6 CFU / mL.

[0079] Preparation method: Add nucleotides and amino acids to skim milk at 40-50°C, stir evenly, heat and sterilize at 96°C for 90 minutes, and cool to 39°C; add Lactobacillus plantarum LP-115, Lactobacillus casei LC2W, lactic acid Lactococcus LL and other fermented strains are fermented at 39°C to a titrated acidity of 160oT; sucralose...

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Abstract

The invention discloses a lactobacillus-plantarum-based fermented type lactic acid bacterium beverage and a preparation method thereof, and relates to fermented milk products in the technical field of microbial fermentation. The beverage comprises the following components in percentage by mass: 30 to 60 percent of a fermented milk base material, 0.1 to 12 percent of a sweet substance, 0.3 to 0.5 percent of a thickening agent, 0.01 to 0.1 percent of edible essence and 30 to 69 percent of purified water, wherein the mass percentage sum of the components is 100 percent. The fermented milk base material comprises the following components in percentage by mass: 99.2 to 99.95 percent of cow milk, 0.035 to 0.7 percent of amino acid, 0.01 to 0.1 percent of nucleotide and fermenting agent with 1.0*10<6> to 1.0*10<7> CFU / mL, wherein mass percentage sum of the components is 100 percent. According to the invention, the problem about the limiting factor of the lactobacillus plantarum during growth and reproduction in milk is solved, and the product has good mouthfeel, flavor and a probiotic function.

Description

technical field [0001] The invention relates to fermented milk products in the technical field of microbial fermentation, in particular to a fermented lactic acid bacteria beverage based on Lactobacillus plantarum and a preparation method thereof. Background technique [0002] Fermented dairy products can not only alleviate lactose intolerance, but also contain fully degraded small molecular proteins and peptides, which can promote the digestion and absorption of milk proteins; at the same time, the intestine-regulating function of probiotics makes these products gradually popular among consumers. Acknowledge and welcome. [0003] It cannot be ignored that in fermented dairy products, the type and quantity of probiotics will obviously affect the probiotic function and health care effect of the product. Most lactic acid bacteria, such as Streptococcus thermophilus and Lactobacillus bulgaricus used in ordinary lactic acid bacteria drinks, yogurt, etc., are not resistant to ga...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/137A23C9/13
Inventor 马成杰刘振民龚广予马爱民陈正军华宝珍徐爱才徐志平
Owner 武汉光明乳品有限公司
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