Method for improving quality of lactobacillus rhamnosus fermented milk
A Lactobacillus rhamnosus, quality improvement technology, applied in the direction of Lactobacillus, dairy products, other dairy products, etc., can solve the problems of complex survival relationship, reduce the number of viable probiotic bacteria, etc., achieve good stability, no change in hardness. , excellent viscosity and cohesion
Active Publication Date: 2020-07-03
YANGZHOU UNIV
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AI Technical Summary
Problems solved by technology
There is a complex survival relationship between Lactobacillus rhamnosus and Streptococcus thermophilus in the fermented milk system. Streptococcus thermophilus can promote the growth of Lactobacillus rhamnosus in the early stage of fermentation; but there is mutual inhibition in the late stage of fermentation
In addition, Streptococcus thermophilus is able to quickly curdle milk before Lactobacillus rhamnosus begins to grow in large quantities, which will reduce the number of viable probiotic bacteria in dairy products
Method used
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Experimental program
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Effect test
Embodiment 1
[0048] Dissolve 4-7% sucrose in boiling water, add 12% skim milk powder after cooling to 60-70°C, dissolve evenly, homogenize, sterilize at 95-105°C for 10 minutes, inoculate with 2% Lactobacillus rhamnosus and 0.005%-0.02% Streptococcus thermophilus, cultured at 32-34°C until curdling; transfer to 4°C for post-ripening.
Embodiment 2
[0050] Dissolve 4-7% sucrose in boiling water, add 12% skim milk powder after cooling to 60-70°C, dissolve evenly, homogenize, sterilize at 95-105°C for 10 minutes, inoculate with 2% Lactobacillus rhamnosus and 0.05%-0.10% Streptococcus thermophilus, cultured at 32-34°C until curdling; transfer to 4°C for post-ripening.
Embodiment 3
[0052] Dissolve 4-7% sucrose in boiling water, add 12% skim milk powder after cooling to 60-70°C, dissolve evenly, homogenize, sterilize at 95-105°C for 10 minutes, inoculate with 2% Lactobacillus rhamnosus and 0.005%-0.02% Streptococcus thermophilus, cultured at 35-37°C until curdling; transfer to 4°C for post-ripening.
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The invention relates to a method for improving the quality of lactobacillus rhamnosus fermented milk. The method comprises the following steps: dissolving 5.5% of sucrose in boiling water, when the solution is cooled to 60-70 DEG C, adding 12% of skim milk powder, performing uniform dissolution, performing homogenization, performing sterilization at 105 DEG C for 10 min, performing inoculation with 2% of lactobacillus rhamnosus and 0.01%-0.1% of low-ratio streptococcus thermophilus, and performing cultivation at 33 DEG C until curding; and transferring the culture to 4 DEG C, and performing post-maturation for 24 h. According to the fermented milk prepared by using the method provided by the invention, live bacteria of the lactobacillus rhamnosus reach about 10<9> CFU / mL, and no obvious change exists in the process of 21 days of storage; the fermented milk has no whey precipitation after 21 days of storage, the serious defect of the whey precipitation of the lactobacillus rhamnosus fermented milk is overcome, the water retention ability is significantly higher than that of single-bacterial fermented milk, the viscosity and cohesion are better than those of the single-bacterial fermented milk, and the hardness is not changed much; and the overall stability of mixed-bacteria fermented milk is better.
Description
technical field [0001] The invention relates to a method for improving the quality of lactobacillus rhamnosus fermented milk, which belongs to the field of food biotechnology. Background technique [0002] Fermented milk is an excellent carrier for a large number of probiotic lactic acid bacteria strains, and the addition of lactic acid bacteria also increases the probiotic function of dairy products. Lactobacillus rhamnosus (Lactobacillus rhamnosus) is one of the normal strains of the human body. It has strong resistance to gastric acid and bile, and can colonize the human body for a long time. It is a microorganism that can be used in food recognized by the state. Lactobacillus rhamnosus has beneficial functions such as regulating intestinal flora, regulating immunity, and preventing lipid metabolism disorders; and it has strong stability in dairy products. [0003] With the improvement of people's living standards, safety, nutrition and health have become the subjects of...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23C9/127
CPCA23C9/127A23C2220/204A23V2400/175A23V2400/249
Inventor 张臣臣顾瑞霞杨立廷王岱虞星彤陈大卫关成冉
Owner YANGZHOU UNIV