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A kind of fermented milk with high viable bacteria count in shelf life and preparation method thereof

A high viable bacteria count, fermented milk technology, applied to dairy products, streptococcus/lactococcus, bacteria used in food preparation, etc., can solve problems such as difficult consumer acceptance, and achieve the effect of increasing the number of viable bacteria

Active Publication Date: 2019-06-28
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the patent adds yeast extract to the raw milk, there is a yeast flavor in the fermented milk, which is difficult to be accepted by consumers

Method used

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  • A kind of fermented milk with high viable bacteria count in shelf life and preparation method thereof
  • A kind of fermented milk with high viable bacteria count in shelf life and preparation method thereof
  • A kind of fermented milk with high viable bacteria count in shelf life and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0032] Example 1 A fermented milk with a high number of viable bacteria within the shelf life and its preparation method

[0033] A fermented milk with a high viable count during the shelf life, comprising the following ingredients:

[0034] 500g skimmed powder, 70g white sugar, 0.5×10 Lactobacillus bulgaricus 6 cfu / g, Streptococcus thermophilus 0.5×10 6 cfu / g, Lactobacillus plantarum N3117 10 6 cfu / g, distilled water 200g, starch 5g.

[0035] The above-mentioned method for fermented milk with a high number of viable bacteria within the shelf life is carried out in the following order:

[0036] (1) Preparation of reconstituted milk

[0037] a. Take raw milk and distilled water and stir evenly to prepare reconstituted milk a; wherein, the mass volume ratio of raw milk and distilled water is 1:9.

[0038] b. Stir the reconstituted milk a, white granulated sugar, sweetener (the weight of the sweetener in this example is 0) and stabilizer evenly and dissolve them fully to obt...

Embodiment 2-6

[0048] Example 2-6 Fermented milk with high viable bacteria count and preparation method thereof during shelf life

[0049] Examples 2-6 are a kind of fermented milk with a high number of viable bacteria within the shelf life and its preparation method, which are similar to Example 1, the difference is only in the types of raw materials, the amount used and the technology involved in the preparation method The parameters are different, as shown in the following table:

[0050]

[0051]

[0052] The raw material type and dosage of stabilizer sol are shown in the following table:

[0053]

[0054] The fermented milk prepared in Examples 2-6 was placed at 30° C., and the shelf life was 21 days to measure the number of viable bacteria, acidity, and pH value. The experimental results are as follows:

[0055]

[0056]

[0057] It can be seen from the above table that the number of live bacteria in fermented milk added with Lactobacillus plantarum N3117 remained at 10 d...

Embodiment 7

[0058] Example 7 Autolysis of Lactobacillus plantarum N3117 strain

[0059] Bacterial autolysis refers to the process in which bacterial cells release autolytic enzymes that can hydrolyze the peptidoglycan grid structure of the cell wall to dissolve the bacterial cell murein under certain specific conditions, so that the intracellular substances are released to the surrounding environment. The autolysis characteristics of lactic acid bacteria have a great influence on the quality of fermented dairy products. For example, the autolysis of lactic acid bacteria in cheese can not only shorten the ripening cycle and reduce production costs, but also the various substances released after the bacteria autolysis can determine the flavor and quality of cheese. sensory properties.

[0060] After activating Lactobacillus plantarum N3117 for 2 generations, inoculate 1% of the inoculum into 200ml MRS liquid medium, culture at 37°C for 24h, centrifuge the above-mentioned cultivated strain a...

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Abstract

The invention discloses fermented milk with a high number of viable bacteria within the shelf life, which increases the number of viable bacteria in the fermented milk without changing the flavor of the fermented milk during the shelf life. The preparation method of fermented milk can ensure that there will be no after-acid problem, so the bacteria can be used for the preparation of yogurt or beverage with high viable count. Taking advantage of the low autolysis of Lactobacillus plantarum N3117, in the case of imperfect cold chain, the number of viable bacteria will not change significantly, and there will be no after-acid problem, so this bacteria can be used in yogurt with high viable count or Preparation of drinks. In the preparation process, the addition amount of Lactobacillus plantarum N3117 ranged from 10 5 -10 8 Cfu / g, can increase the number of viable bacteria in the final fermented milk, and the number of viable bacteria does not change significantly during the 21-day shelf life at 37°C, and the number of viable bacteria remains at more than 10 7 cfu / g. The present invention is suitable for fermented milk that can have a high number of viable bacteria within the shelf life.

Description

technical field [0001] The invention belongs to the field of dairy products, and relates to a fermented milk and a preparation method thereof, in particular to a fermented milk with a high number of viable bacteria within a shelf life and a preparation method thereof. Background technique [0002] With the steady growth of my country's economy, the people's living standards have improved significantly, and people's demand for health has become stronger. Fermented milk has (1) improved protein utilization; (2) alleviated lactose intolerance; (3) improved minerals (4) Improving the balance of intestinal microbial flora; (5) Lowering serum cholesterol levels; (6) Antihypertensive; (7) Anticancer; (8) Immunomodulatory effects and other effects are increasingly popular of favor. The popularity of fermented milk products is largely related to the fact that it contains active lactic acid bacteria that are beneficial to the human body. my country's "National Food Safety Standard Fer...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127
CPCA23C9/127A23V2400/123A23V2400/249A23V2400/169
Inventor 王华朱宏王世杰冯丽莉薛玉玲张栋马蕊丛懿洁
Owner JUNLEBAO DAIRY GRP CO LTD
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