Sour cream obtained by cooperative probiotic fermentation and containing rich active bacteria and preparation method thereof

A technology of probiotics and active bacteria, applied in the field of fermentation engineering, can solve the problems of increasing the number of probiotics in sour cream, and the probiotics cannot be fermented, etc., and achieves the effects of increasing the number of probiotics, low production cost, and small equipment investment.

Inactive Publication Date: 2018-12-18
ZHEJIANG LIZIYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Based on traditional sour cream fermentation, this method combines probiotics with sour cream starter to ferment cream together, which not only solves the problem that probiotics cannot be fermented in sour cream, but also significantly increases the probiotics in sour cream quantity, which endows the sour cream with a better taste and flav

Method used

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  • Sour cream obtained by cooperative probiotic fermentation and containing rich active bacteria and preparation method thereof
  • Sour cream obtained by cooperative probiotic fermentation and containing rich active bacteria and preparation method thereof
  • Sour cream obtained by cooperative probiotic fermentation and containing rich active bacteria and preparation method thereof

Examples

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Effect test

preparation example Construction

[0048] The preparation method involved in the following examples is as follows:

[0049] The preparation method of the probiotic bacteria liquid: draw the probiotic bacteria liquid from the glycerol bacteria preservation tube, inoculate it into a medium suitable for the proliferation of lactic acid bacteria (for example: LAB medium, MRS medium or RCM medium), and then incubate at a temperature of 36-42°C, The activation culture is carried out under anaerobic conditions for 18-36 hours, and the above-mentioned activation operation is repeated 2-4 times to obtain an activated probiotic bacterial liquid.

[0050] The preparation method of probiotic bacteria slime: first absorb the probiotic bacteria liquid from the glycerin bacteria preservation tube, inoculate it into the medium suitable for the proliferation of lactic acid bacteria, and then carry out activation culture at a temperature of 36-42°C and anaerobic conditions for 18-36 hours, and repeat the above-mentioned activatio...

Embodiment 1

[0080] Example 1: Fermented sour cream with fermentation agent Lactobacillus plantarum CCFM8661 (CGMCC No.5494)

[0081] Specific steps are as follows:

[0082] (1) Preparation of starter

[0083] Lactococcus lactis subsp. diacetyl bacteria powder and Leuconostoc enterococci subsp. cremoris bacteria powder were mixed according to the mass ratio of 1:1 to obtain starter powder. The total number of viable bacteria in the starter powder was 5 ×10 9 cfu / g;

[0084] (2) Preparation of cream

[0085] Homogenize the cream with a milk fat content of 35% under the condition of 14MPa~21MPa, collect the homogenized cream in a sterilized edible beaker, after homogenization, cover the beaker with 8 layers of gauze, and pasteurize at 82°C for 30min;

[0086] (3) Starter fermented sour cream

[0087] Treat that cream is cooled to 21 ℃, add the starter powder that quality is cream 0.2% and 0.01% live bacteria number is 3.1 * 10 11 cfu / g Lactobacillus plantarum CGMCC No.5494 bacterial po...

Embodiment 2

[0093] Embodiment 2: fermentation agent cooperates Lactobacillus rhamnosus to ferment sour cream

[0094] Specific steps are as follows:

[0095] (1) Preparation of starter

[0096] Lactococcus lactis subsp. diacetyl bacteria powder and Leuconostoc enterococci subsp. cremoris bacteria powder were mixed according to the mass ratio of 1:1 to obtain starter powder. The total number of viable bacteria in the starter powder was 5 ×10 9 cfu / g;

[0097] (2) Preparation of cream

[0098]Homogenize the cream with a milk fat content of 35% under the condition of 14MPa~21MPa, collect the homogenized cream in a sterilized edible beaker, after homogenization, cover the beaker with 8 layers of gauze, and pasteurize at 82°C for 30min;

[0099] (3) Starter fermented sour cream

[0100] When the cream is cooled to 21°C, add 0.2% starter powder and 0.3% live bacteria to the cream to be 8×10 10 The cfu / g Lactobacillus rhamnosus sludge was fermented at 21° C. for 24 hours to obtain fermente...

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Abstract

The invention discloses sour cream obtained by cooperative with probiotic fermentation and containing rich active bacteria and a preparation method thereof and belongs to the technical field of fermentation engineering. On the basis of fermentation of traditional sour cream, probiotics and a sour cream fermentation agent are combined to commonly ferment watery cream, so that the problem that the probiotics cannot be fermented in the sour cream is solved, and the quantity of the probiotics in the sour cream is also remarkably increased; the sour cream has better mouthfeel and taste; the methodprovided by the invention is used for fermenting the sour cream, and the viable count of the probiotics in the sour cream can be stabilized to 8.0*10<8>cfu/g or more after the sour cream is fermentedfor 18h; after the sour cream prepared by the method provided by the invention is refrigerated for 28 days, the viable count of the probiotics in the sour cream can be stabilized to 5.0*10<8>cfu/g ormore.

Description

technical field [0001] The invention relates to sour cream which is fermented with probiotics and is rich in active bacteria and a preparation method thereof, belonging to the technical field of fermentation engineering. Background technique [0002] Sour cream is an ancient dairy product from the western part of Hungary. It is produced by fermenting fresh cream with lactic acid bacteria. It has a shiny surface, uniform texture, no whey precipitation, and a unique sour aroma. Its milk fat is rich in nutrition, and sour cream can not only be eaten directly, but also be used as a good ingredient for western food, fruit salad, etc. [0003] At present, sour cream is roughly divided into two types, one is sour cream obtained by acidification, and the other is sour cream obtained by fermentation of bacterial strains. Among them, the sour cream produced by acidification is rough, bitter, has particles, taste Single, but the sour cream fermented by strains has a natural and rich f...

Claims

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Application Information

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IPC IPC(8): A23C13/16
CPCA23C13/165
Inventor 何建新王顺余崔树茂李渊郑宋友陆圆圆徐煜曹文金陆文伟
Owner ZHEJIANG LIZIYUAN FOOD CO LTD
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