Composite proliferation agent capable of delaying acidification of lactobacillus plantarum fermented milk

Abstract

The invention discloses a composite proliferation agent capable of delaying the acidification of lactobacillus plantarum fermented milk, and belongs to the technical field of food processing and the technical field of fermentation. Components of the composite proliferation agent provided by the invention contain collagen, milk protein concentrate, hydrolyzed whey protein isolate, an oat extract, amalt extract and calcium carbonate. The composite proliferation agent is added into a milk-based system; the technical problems that the lactobacillus plantarum grows slowly and cannot curdle in themilk-based system can be solved; the quick acid production and curdling of the lactobacillus plantarum in the milk-based system are achieved; the fermentation, carried out by utilizing the composite proliferation agent, of the lactobacillus plantarum in the milk-based system can be used for relieving the statuses that viable count of the fermented milk decreases quickly and is further more seriously acidified within a shelf life; meanwhile, a milk product obtained through fermentation by utilizing the composite proliferation agent is unseen in the obvious rise of the acidification and does notgenerate serious decrement of the viable count and even rises to some extent in the viable count within a guarantee period of 25 days; and the large-scale application of the lactobacillus plantarum in a fermented milk product is greatly promoted.

Description

technical field [0001] The invention provides a compound proliferating agent capable of delaying the fermentation and lactic acidification of Lactobacillus plantarum, and belongs to the technical field of food processing and fermentation. Background technique [0002] Fermented milk is obtained by fermenting raw milk (or reconstituted milk) with lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus. As a milk product, it is deeply loved by people for its unique taste and flavor. Best-selling market for many years. However, lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus are only fermented milk starters and do not have probiotic properties, and only using a few limited lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus for fermentation will make the fermentation flavor products single and homogeneous. Qualitative serious. [0003] In recent years, as an important probiotic,...

AI Technical Summary

Problems solved by technology

[0005] However, studies have shown that because Lactobacillus plantarum lacks protease genes, and growth and proliferation require phosphate to form a cell bilayer, and trace elements activate growth and metabolism-related enzymes, it is impossible to effectively use the macromolecular proteins in milk for growth and proliferation

Therefore, Lactobacillus plantarum generally has the technical problems of slow growth in the milk fermentation system, poor acid production ability, and difficult milk curdling, which makes this attempt unsuccessful.

[0006] For example, Lactobacillus plantarum CGMCC No.5494 can grow well in soybean milk, and has good acid production ability, but it can hardly grow in cow milk, and has a great influence on the curdling time, titrated acidity, flavor, Sensory indicators such as taste and texture have no obvious impact, and can only be used as a supplementary starter for the production of yogurt

[0007] At present, there are also studies to promote the growth of Lactobacillus plantarum in milk by adding solid malt extract to the milk fermentation system. This method can solve the problem of adding yeast extract, soybean protein, soybean peptone or hydrolyzed soybean protein to the milk fermentation system. and other proliferation factors to promote the growth of Lactobacillus plantarum in milk, the flavor of fermented milk products is not good, and there are some problems of beany or bitter taste. The rapid decline in the number of viable bacteria greatly limits its large-scale application in fermented dairy products

[0008] Therefore, how to find a method that can solve the technical problems that Lactobacillus plantarum grows slowly in milk, has poor acid production ability, and is difficult to coagulate milk, and does not affect the flavor of fermented milk, and at the same time, can also alleviate the viability of fermented milk during the shelf life. The method for the situation where the bacterial count is seriously reduced still needs further research

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