Lactobacillus plantarum-enriched low-temperature long-time fermented milk and preparation method thereof

A technology of Lactobacillus plantarum and fermented milk, which is applied in the direction of Lactobacillus, dairy products, and other dairy products, and can solve the problems of inability to grow, limit the large-scale application of fermented dairy products, and poor flavor of products

Inactive Publication Date: 2019-03-26
ZHEJIANG LIZIYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] 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 difficulty in curdling milk, making this attempt unsuccessful. For example, the above-mentioned Lactobacillus plantarum CGMCC No.5494
[0008] It can grow well in soy milk and has good acid production ability, but it can hardly grow in cow milk, and has no effect on sensory indicators such as curdling time, titrated acidity, flavor, taste and t...

Method used

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  • Lactobacillus plantarum-enriched low-temperature long-time fermented milk and preparation method thereof
  • Lactobacillus plantarum-enriched low-temperature long-time fermented milk and preparation method thereof
  • Lactobacillus plantarum-enriched low-temperature long-time fermented milk and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0086] Specific steps are as follows:

[0087] (1) Take raw materials according to Table 1;

[0088] (2) According to the ratio in Table 1, premix the sweetener, thickener, emulsifier and compound fruit and vegetable juice first, then dissolve the obtained premix in raw milk at 40°C, slowly add food flavor, Stir for 30 minutes, and mix well to obtain material liquid A;

[0089] (3) Homogenize the material liquid A, wherein the first-stage homogenization pressure is 15MPa, the second-stage homogenization pressure is 5MPa, and the homogenization temperature is 60°C. After homogenization, sterilize at 85°C for 10 minutes, and then cool to 30°C. Feed liquid B;

[0090] (4) Inoculate Lactobacillus plantarum CGMCC No.5494 in feed liquid B, inoculum size 5.0×10 7 CFU / mL, the inoculation temperature is 30°C, after stirring and mixing at 200r / min for 5min, ferment at 30°C until the terminal acidity is 65°T, the fermentation time is 96h, and the feed liquid C is obtained;

[0091] (...

Embodiment 2

[0101] Specific steps are as follows:

[0102] (1) Take raw materials according to Table 4;

[0103] (2) According to the ratio in Table 4, firstly premix the sweetener, thickener, emulsifier and compound fruit and vegetable juice, then dissolve the obtained premix in raw milk at 55°C, slowly add food flavor, Stir for 15 minutes, and mix well to obtain material liquid A;

[0104] (3) Homogenize the material liquid A, wherein the first-stage homogenization pressure is 18MPa, the second-stage homogenization pressure is 2MPa, and the homogenization temperature is 70°C. After homogenization, sterilize at 95°C for 10 minutes, and then cool to 37°C. Feed liquid B;

[0105] (4) Inoculate Lactobacillus plantarum CGMCC No.5494 in feed liquid B, inoculum size 1.1×10 7 CFU / mL, the inoculation temperature is 37°C, after stirring and mixing at 100r / min for 5min, ferment at 37°C until the terminal acidity is 75°T, the fermentation time is 24h, and the feed liquid C is obtained;

[0106]...

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PUM

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Abstract

The invention discloses lactobacillus plantarum-enriched low-temperature long-time fermented milk and a preparation method thereof, and belongs to the technical field microbiology and the technical field of fermentation. According to the method, lactobacillus plantarum is inoculated to raw material milk which is added with fruit and vegetable juice to obtain fermented milk; reproduction and fermentation of lactobacillus plantarum in a cow milk fermentation system can be successfully realized; the fermented milk prepared by utilizing the method is fermented for 24-48 hours at 30-37 DEG C, the number of living lactobacillus plantarum in the fermented milk can be 1.2*10<9>CFU/g, and the problem of poor flavor (beany or bitter flavor) of the product caused when yeast powder, soybean protein, soy peptone or hydrolyzed soybean protein is used for promoting fermentation of lactobacillus plantarum in cow milk can be avoided, and large-scale application of lactobacillus plantarum in fermented milk products can be greatly improved.

Description

technical field [0001] The invention relates to low-temperature long-term fermented milk rich in plantaractobacillus and a preparation method thereof, belonging to the technical field of microbes 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, Lactobacillus plantarum ...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1234A23C9/1307A23C2240/15A23V2400/169
Inventor 王卫军李渊陆圆圆何建新王顺余杭锋陆文伟张灏
Owner ZHEJIANG LIZIYUAN FOOD CO LTD
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