Yoghourt fermentation composition and application thereof in preparation of yoghourt with antioxidant activity

Abstract

The invention provides a yoghurt fermentation composition and application thereof in preparation of yoghurt with antioxidant activity, and belongs to the technical field of fermented food. The yoghourt fermentation composition comprises the following raw materials: maltodextrin, whey protein concentrate, a lactobacillus paracasei strain A21151, a lactobacillus rhamnosus strain A21149, a phytobacterium plantarum strain A21246, a bifidobacterium animalis subsp. Lactis strain B21247 and a phytobacterium plantarum strain SLB01. The yoghourt is prepared by utilizing the yoghourt fermentation composition, the shelf life of the fermentation composition is longer than that of commercially available yoghourt, and the prepared yoghourt has an antioxidant effect, is high in viable count of probiotics, is simple and convenient to process and low in cost, and has a wide market prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of fermented foods, and in particular relates to a yogurt fermentation composition and application thereof in preparing yogurt with antioxidant activity. Background Art

[0002] Yogurt, a food made from milk fermented with lactic acid bacteria, is popular among consumers for its unique flavor and nutritional value. Fermentation with lactic acid bacteria improves the digestibility of milk protein (protease produced degrades milk protein), while the β-galactosidase produced by lactic acid bacteria degrades lactose, thereby alleviating lactose intolerance. Lactic acid bacteria can also colonize and survive in the human intestine, providing antioxidant benefits, regulating intestinal flora, and boosting immunity.

[0003] However, after traditional yogurt fermentation is completed, it needs to go through transportation, storage and sales before it reaches the hands of consumers. Even if it is stored below 6°C, the lactic acid bacteria in the yogurt will still multiply slowly or die, and the physiological activity of the lactic acid bacteria will accelerate with the increase of temperature, resulting in a decrease in the nutritional value of the yogurt and the number of live lactic acid bacteria. Summary of the Invention

[0004] In view of this, the object of the present invention is to provide a yogurt fermentation composition, which can obtain yogurt with a qualified lactic acid bacteria count and a qualified acidity by compounding specific types of probiotic strains.

[0005] The invention provides a yogurt fermentation composition, comprising the following probiotics in parts by mass: 0.02-0.8 parts of Lactobacillus paracasei strain A21151, 0.01-0.2 parts of Lactobacillus rhamnosus strain A21149, 0.01-0.7 parts of Lactobacillus plantarum strain A21246, 0.008-0.06 parts of Bifidobacterium animalis subsp. lactis strain B21247, and 0.01-0.8 parts of Lactobacillus plantarum strain SLB01;

[0006] The deposit number of the Lactobacillus paracasei strain A21151 is GDMCC No: 63042;

[0007] The deposit number of the Lactobacillus rhamnosus strain A21149 is GDMCC No: 62226;

[0008] The deposit number of the plant lactobacillus strain A21246 is GDMCC No: 65488;

[0009] The deposit number of the Bifidobacterium animalis subsp. lactis strain B21247 is GDMCC No: 65075;

[0010] The deposit number of the Lactobacillus plantarum strain SLB01 is GDMCC No: 61178.

[0011] Preferably, the raw materials include the following parts by mass: 0.1 to 2 parts of maltodextrin and 0.01 to 3 parts of concentrated whey protein.

[0012] Preferably, it also includes cow's milk and / or milk powder.

[0013] Preferably, when only cow's milk is included, the ratio of the mass of probiotics to the volume of cow's milk is 1 g: 800-1000 mL.

[0014] Preferably, when only milk powder is included, the mass ratio of probiotics to milk powder is 1g:100-200g.

[0015] The present invention provides application of the yogurt fermentation composition in preparing yogurt with antioxidant activity.

[0016] Preferably, the antioxidant activity includes DPPH scavenging activity and / or ABTS + Scavenging activity.

[0017] The present invention provides a method for preparing yogurt using the yogurt fermentation composition, comprising the following steps:

[0018] The yogurt fermentation composition is mixed with raw cow's milk and / or milk powder for fermentation, and then subjected to post-ripening treatment to obtain yogurt.

[0019] Preferably, the fermentation temperature is 36.8-37.2° C.; and the fermentation time is 6-8 g.

[0020] Preferably, the post-ripening treatment method is to stand at 2-8°C for at least 6 hours.

[0021] The present invention provides a yogurt fermentation composition, comprising the following probiotics in parts by mass: 0.02-0.8 parts of Lactobacillus paracasei strain A21151, 0.01-0.2 parts of Lactobacillus rhamnosus strain A21149, 0.01-0.7 parts of Lactobacillus plantarum strain A21246, 0.008-0.06 parts of Bifidobacterium animalis subsp. lactis strain B21247, and 0.01-0.8 parts of Lactobacillus plantarum strain SLB01. The present invention compounds five specific probiotics for yogurt fermentation, thereby obtaining yogurt rich in lactic acid bacteria and having a satisfactory acidity and flavor. Furthermore, the results of coliform group assays indicate that the prepared yogurt meets hygiene requirements.

[0022] The yogurt fermentation composition provided by the present invention further specifically defines raw materials, including maltodextrin, whey protein concentrate, or a combination thereof with cow's milk or milk powder. The embodiments of the present invention show that yogurt fermentation using the yogurt fermentation composition as a raw material can obtain yogurt with antioxidant activity.

[0023] Biomaterial deposit information

[0024] Lactobacillus paracasei A21151 was deposited at the Guangdong Provincial Microbial Culture Collection Center (GDMCC) on December 13, 2022. The deposit address is: 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou. The deposit number is GDMCC No: 63042.

[0025] Lactobacillus rhamnosus A21149 was deposited at the Guangdong Provincial Microbiological Culture Collection Center (GDMCC) on January 20, 2022, at Building 59, 5th Floor, No. 100 Xianlie Middle Road, Guangzhou, Guangdong Province. The deposit number is GDMCC No: 62226.

[0026] Lactobacillus plantarum strain A21246 was deposited at the Guangdong Provincial Microbial Culture Collection Center (GDMCC) on November 15, 2024. The deposit address is: 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou. The deposit number is GDMCC No: 65488.

[0027] Bifidobacterium animalis subsp. lactis strain B21247 was deposited at the Guangdong Provincial Microbial Culture Collection (GDMCC) on August 29, 2024. The deposit address is: 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou. The deposit number is GDMCC No: 65075.

[0028] Lactobacillus plantarum SLB01 is deposited in Guangdong Provincial Microbial Culture Collection Center, abbreviated as GDMCC, located at 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou, Guangdong Institute of Microbiology, on October 23, 2020, with the deposit number GDMCC No: 61178. DETAILED DESCRIPTION

[0029] The present invention provides a yogurt fermentation composition, comprising the following probiotics in parts by mass: 0.02-0.8 parts of Lactobacillus paracasei strain A21151, 0.01-0.2 parts of Lactobacillus rhamnosus strain A21149, 0.01-0.7 parts of Lactobacillus plantarum strain A21246, 0.008-0.06 parts of Bifidobacterium animalis subspecies lactis strain B21247, and 0.01-0.8 parts of Lactobacillus plantarum strain SLB01;

[0030] The deposit number of the Lactobacillus paracasei strain A21151 is GDMCC No: 63042;

[0031] The deposit number of the Lactobacillus rhamnosus strain A21149 is GDMCC No: 62226;

[0032] The deposit number of the plant lactobacillus strain A21246 is GDMCC No: 65488;

[0033] The deposit number of the Bifidobacterium animalis subsp. lactis strain B21247 is GDMCC No: 65075;

[0034] The deposit number of the Lactobacillus plantarum strain SLB01 is GDMCC No: 61178.

[0035] In the present invention, the mass portion of the Lactobacillus paracasei strain A21151 is preferably 0.05 to 0.8 parts, can be 0.2 to 0.7 parts, and can also be 0.5 parts. The mass portion of the Lactobacillus rhamnosus strain A21149 is preferably 0.01 to 0.2 parts, can be 0.034 to 0.14 parts, and can also be 0.05 to 0.08 parts. The mass portion of the plant lactobacillus strain A21246 is preferably 0.01 to 0.7 parts, can also be 0.033 to 0.6 parts, can also be 0.1 to 0.3 parts, and can also be 0.113 parts. The mass portion of the animal Bifidobacterium lactis subspecies strain B21247 is preferably 0.008 to 0.06 parts, can be 0.01 to 0.05 parts, and can be 0.02 to 0.033 parts. The mass fraction of the Lactobacillus plantarum strain SLB01 is preferably 0.01 to 0.8 parts, can be 0.02 to 0.7 parts, can also be 0.1 to 0.5 parts, and can also be 0.2 parts.

[0036] In the present invention, the yogurt fermentation composition preferably includes the following raw materials in parts by weight: 0.1-2 parts maltodextrin and 0.01-3 parts whey protein concentrate; alternatively, 0.5-1.5 parts maltodextrin and 0.1-2 parts whey protein concentrate; or 1 part maltodextrin and 0.5 part whey protein concentrate. The weight percentages of maltodextrin and whey protein concentrate are consistent with those of the probiotics.

[0037] In the present invention, the yogurt fermentation composition preferably also includes cow's milk and / or milk powder. When only cow's milk is included, the mass ratio of probiotics to milk is preferably 1g:800-1000mL, can be 1g:900-1000mL, can also be 1g:950-1000mL, and can also be 1g:980mL. When only milk powder is included, the mass ratio of probiotics to milk powder is 1g:100-200g, can be 1g:120-150g. When milk powder forms a yogurt fermentation composition, it is preferably further included to dissolve the raw materials. The amount of water added is preferably 300-1000mL per 1g of probiotics, can be 400-800mL, can also be 500-700mL, and can also be 600mL.

[0038] In the embodiment of the present invention, 10.7 parts of strain A2115, 0.034 parts of strain A21149, 0.033 parts of strain A21246, 0.033 parts of strain B21247, 0.033 parts of strain SLB010.2 parts and raw materials were used to form combination 1; 10.8 parts of strain A2115, 0.034 parts of strain A21149, 0.113 parts of strain A21246, 0.033 parts of strain B21247, 0.033 parts of strain SLB010.2 parts and raw materials were used to form combination 2; 10.5 parts of strain A2115, 0.05 parts of strain A21149, Combination 3 was formed with strains A212460.3, B212470.05, and SLB010.1. Combination 4 was formed with strains A211510.2, A211490.08, A212460.6, B212470.02, and SLB010.1. Combination 5 was formed with strains A211510.05, A211490.14, A212460.1, B212470.01, and SLB010.7. The acidity and lactic acid bacteria counts of yogurts prepared with combinations 1 to 5 all met national standards. Combinations 1, 2, 4, and 5 had a significant advantage over combination 3 in terms of lactic acid bacteria count. In the antioxidant capacity test, combination 3 had a comprehensive advantage over the other groups.

[0039] The present invention provides application of the yogurt fermentation composition in preparing yogurt with antioxidant activity.

[0040] In the present invention, the antioxidant activity preferably includes DPPH scavenging activity and / or ABTS + The yogurt can enhance immunity by exerting antioxidant activity.

[0041] The present invention provides a method for preparing yogurt by using the yogurt fermentation composition, comprising the following steps: mixing the yogurt fermentation composition with raw cow's milk and / or milk powder for fermentation, and obtaining yogurt after post-ripening treatment.

[0042] In the present invention, the fermentation temperature is preferably 36.8-37.2°C, and can be 37°C. The fermentation time is preferably 6-8 hours, and preferably 8 hours. The fermentation can be completed in a yogurt machine. After the fermentation is completed, it is preferred to add a sweetener to adjust the taste. The sweetener preferably includes white sugar. There is no limit to the amount of sweetener added, and it can be added according to the taste preference of the consumer. The method of the post-ripening treatment is to let it stand at 2-8°C for at least 6 hours, and it can be let it stand at 4°C for 8 hours. The post-ripening treatment is beneficial to improving the flavor of yogurt.

[0043] The following describes in detail a yogurt fermentation composition provided by the present invention and its application in preparing yogurt with antioxidant properties in conjunction with the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0044] Example 1

[0045] Preparation method of yogurt fermentation powder

[0046] (1) The formula of yogurt fermentation powder is prepared according to the formula in Table 1.

[0047] Table 1 Yogurt baking powder combination formula

[0048]

[0049]

[0050] (2) Remove the outer packaging of each raw material described in step (1) and place it in the material buffer room, irradiate the inner packaging with ultraviolet light for 0.5-1h for disinfection, and send the raw materials to the clean workshop;

[0051] (3) Strictly weigh the materials according to the product production formula and process, add the corresponding weight of probiotics and excipients into the mixer, mix for 30 minutes to ensure that the materials are fully mixed, and keep corresponding production records;

[0052] (4) The inner packaging machine is sterilized 30 minutes in advance, and the material mixed evenly in step (3) is put into the packaging machine for subpackaging, with a net content of 1-3 grams per piece. The net content and packaging sealing are checked from time to time to ensure the quality of the product;

[0053] (5) Boxing, coding and plastic sealing.

[0054] The process from step (2) to step (4) is completed in a Class 10,000 purification environment.

[0055] Example 2

[0056] A method for preparing yogurt with antioxidant activity using yogurt fermentation powder, the specific preparation steps are as follows:

[0057] 1000 mL of pure milk was heated to 37° C., 2.5 g of the yogurt fermentation powder prepared in Example 1 (the formulas shown in Table 1 of Example 1) was added and stirred evenly to obtain a mixed solution. The mixed solution was placed in a yogurt machine, the temperature was set to a constant temperature of 37° C., and the fermentation time was 7 h. After the fermentation was completed, the yogurt was stirred evenly, and an appropriate amount of white sugar was added according to personal preference and stirred evenly. The mixture was placed in a refrigerator at 2-8° C. and then ripened for at least 6 h to obtain yogurt prepared using the yogurt fermentation powder.

[0058] Example 3

[0059] A method for preparing yogurt with antioxidant activity using yogurt fermentation powder, wherein the method for preparing yogurt using the fermentation powder obtained in Example 1 comprises the following specific preparation steps:

[0060] Heat 1000 mL of water to 37 ° C, add 150 g of milk powder (skim milk powder) and stir evenly, then add 2.5 g of the yogurt fermentation powder prepared in Example 1 and stir evenly to obtain a mixed solution, put the mixed solution into a yogurt machine, set the temperature to a constant temperature of 37 ° C, and ferment for 8 hours. After the fermentation is completed, stir the yogurt evenly, add an appropriate amount of white sugar according to personal preference and stir evenly, put it into a refrigerator at 2-8 ° C and refrigerate for at least 6 hours to obtain yogurt prepared using the yogurt fermentation powder.

[0061] Example 4

[0062] Determination of antioxidant activity of yogurt

[0063] The antioxidant index and microbial content of 8 groups of yogurt prepared in Example 2, 8 groups of yogurt prepared in Example 3, and commercially available yogurt were measured as follows:

[0064] 1. Microbiological indicators

[0065] The number of lactic acid bacteria was tested according to GB 4789.35-2023; the coliform group was tested according to GB 4789.3-2016; and the mold was tested according to GB 4789.15-2016. The results show that the household yogurt fermentation powder and the method for preparing antioxidant yogurt using the fermentation powder provided by the present invention are qualified in the microbial indicators of the obtained yogurt, and the number of lactic acid bacteria in the combination 1-5 formulas is greater than that of commercial yogurt. Since the acidity of the yogurt obtained by fermenting the yogurt with the combination 6-8 formulas does not meet the requirements of the GB 19302-2010 standard (acidity ≥ 70°T) and the flavor of the obtained yogurt is poor, the combination 6-8 formulas were discarded and the combination 1-6 formula was preferred for subsequent antioxidant experiments.

[0066] Table 2 Test results of yogurt microbial indicators

[0067]

[0068]

[0069] 2. Determination of antioxidant capacity

[0070] (1) DPPH clearance rate (kit method)

[0071] A DPPH free radical scavenging ability kit (ELISA) was used and the procedures were performed according to Table 3.

[0072] Table 3 DPPH free radical scavenging ability determination

[0073]

[0074] (2)ABTS + Clearance rate (kit method)

[0075] A total antioxidant capacity (T-AOC) (ABTS method) kit (ELISA) was used, and the procedures were performed according to Table 4.

[0076] Table 4 ABTS + Clearance determination results

[0077]

[0078]

[0079] The results of antioxidant capacity determination are shown in Table 5. The yogurt prepared by using yogurt fermentation powder has the following antioxidant capacity:

[0080] ABTS + The clearance rates were greater than those of commercial yogurt, which showed that the prepared yogurt had good antioxidant activity and was superior to commercial yogurt.

[0081] Table 5 DPPH and ABTS + Clearance determination results

[0082]

[0083] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A yogurt fermentation composition, characterized in that The invention comprises the following probiotics in parts by mass: 0.02 to 0.8 parts of Lactobacillus paracasei strain A21151, 0.01 to 0.2 parts of Lactobacillus rhamnosus strain A21149, 0.01 to 0.7 parts of Lactobacillus plantarum strain A21246, 0.008 to 0.06 parts of Bifdobacterium animalis subsp. lactis strain B21247, and 0.01 to 0.8 parts of Lactobacillus plantarum strain SLB01; The deposit number of the Lactobacillus paracasei strain A21151 is GDMCC No: 63042; The deposit number of the Lactobacillus rhamnosus strain A21149 is GDMCC No: 62226; The deposit number of the plant lactobacillus strain A21246 is GDMCC No: 65488; The deposit number of the Bifidobacterium animalis subsp. lactis strain B21247 is GDMCC No: 65075; The deposit number of the Lactobacillus plantarum strain SLB01 is GDMCC No: 61178.

2. The yogurt fermentation composition according to claim 1, characterized in that The invention comprises the following raw materials in parts by weight: 0.1 to 2 parts of maltodextrin and 0.01 to 3 parts of concentrated whey protein.

3. The yogurt fermentation composition according to claim 2, characterized in that Also includes cow's milk and / or milk powder.

4. The yogurt fermentation composition according to claim 3, characterized in that When only cow's milk is included, the mass ratio of the probiotics to the volume of the cow's milk is 1 g: 800-1000 mL.

5. The yogurt fermentation composition according to claim 3, characterized in that When only milk powder is included, the mass ratio of probiotics to milk powder is 1g:100-200mg.

6. Use of the yogurt fermentation composition according to any one of claims 1 to 5 in preparing yogurt with antioxidant activity.

7. The application according to claim 6, characterized in that The antioxidant activity includes DPPH scavenging activity and / or ABTS + Scavenging activity.

8. A method for preparing yogurt using the yogurt fermentation composition according to any one of claims 1 to 5, characterized in that: The following steps are involved: The yogurt fermentation composition according to claim 1 or 2 is mixed with raw cow's milk and / or milk powder for fermentation, and then subjected to post-ripening treatment to obtain yogurt.

9. The method according to claim 8, characterized in that The fermentation temperature is 36.8-37.2° C.; the fermentation time is 6-8 hours.

10. The method according to claim 8 or 9, characterized in that: The post-ripening treatment method is to stand at 2-8°C for at least 6 hours.

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