A fermentation aid for animal bifidobacterium single-bacteria fermented milk and its application

Abstract

The invention discloses a fermentation aid for animal bifidobacterium single bacteria fermented milk and an application thereof. The fermentation aid comprises a fermentation aid for promoting the growth of animal bifidobacterium, and specifically comprises glutamine, arginine, asparagine, threonine, serine, alanine, valine, methionine, leucine, lysine, ascorbic acid, guanine and uracil in a mass ratio of (0.1-0.15): (0.9-1.0): (0.3-0.4): (0.1-0.2): (0.1-0.2): (0.1-0.2): (0.2-0.3): (0.1-0.2): (0.2-0.25): (0.2-0.35): 1: (0.01-0.03): (0.01-0.03). The fermentation aid can shorten the fermentation time of animal bifidobacterium single bacteria fermented milk, while greatly increasing the number of live bacteria, thereby solving the problem of a long fermentation cycle of animal bifidobacterium single bacteria fermented milk.

Description

Technical Field

[0001] The invention relates to fermented milk products, in particular to an animal bifidobacterium single-bacteria fermented milk fermentation aid and application thereof. Background Art

[0002] Probiotics are widely used in the field of fermented dairy products. At present, in the field of probiotic fermented milk production, one or more probiotics are co-fermented with Lactobacillus bulgaricus and Streptococcus thermophilus. Since probiotics grow slowly in milk, and Lactobacillus bulgaricus and Streptococcus thermophilus grow faster than probiotics in milk, when the fermentation end is reached, the probiotics do not have sufficient growth time, resulting in a low number of live probiotics in the product. Some products directly add probiotic freeze-dried powder to the milk to ensure the number of probiotics in the product. Probiotics cannot grow fully in milk, resulting in a low number of live probiotics and insufficient concentrations of beneficial metabolites, and thus fail to achieve the specific physiological functions of probiotics.

[0003] Therefore, the preparation of probiotic single-bacteria fermented milk can fully ensure that the probiotics have sufficient growth time, avoid interference from other lactic acid bacteria, and ensure that the product has a high number of probiotics and a concentration of beneficial metabolites. For probiotic single-bacteria fermented milk, the slow growth rate of probiotics in milk leads to a long fermentation cycle, and there are problems such as poor texture and flavor. Summary of the invention

[0004] In view of the problem of long fermentation cycle of animal bifidobacterium fermented milk, the present invention provides a fermentation aid for animal bifidobacterium fermented milk and its application. The fermentation aid can shorten the fermentation time of animal bifidobacterium fermented milk while greatly increasing the number of live bacteria, thereby solving the problem of long fermentation cycle of animal bifidobacterium fermented milk.

[0005] In order to achieve the above-mentioned object, the present invention provides, on the one hand, a fermentation aid for animal bifidobacterium single-bacteria fermented milk, which fermentation aid includes a fermentation aid that promotes the growth of animal bifidobacterium, and the fermentation aid that promotes the growth of animal bifidobacterium includes glutamine, arginine, asparagine, threonine, serine, alanine, valine, methionine, leucine, lysine, ascorbic acid, guanine and uracil in a mass ratio of (0.1~0.15):(0.9~1.0):(0.3~0.4):(0.1~0.2):(0.1~0.2):(0.1~0.2):(0.2~0.3):(0.1~0.2):(0.2~0.25):(0.2~0.35):1:(0.01~0.03):(0.01~0.03).

[0006] Adding the fermentation aid of the present invention to raw milk can shorten the fermentation time of animal Bifidobacterium fermented milk, while greatly increasing the number of live bacteria, thus solving the problem of long fermentation period of animal Bifidobacterium fermented milk.

[0007] The present invention provides a second fermentation aid, which, in addition to the above-mentioned fermentation aid, also includes a fermentation aid that promotes animal bifidobacterium to produce flavor substances. The fermentation aid includes proline, phenylalanine, glycine, nicotinic acid and riboflavin. The mass ratio of the proline, phenylalanine, glycine, nicotinic acid and riboflavin to the ascorbic acid is (0.1~0.2):(0.1~0.2):(0.15~0.2):(0.002~0.003):(0.001~0.002):1.

[0008] Adding the above fermentation aids can greatly shorten the fermentation time of animal bifidobacterium single-bacterium fermented milk, increase the number of live bacteria by more than 10 times, and also increase the content of typical flavor substances diacetyl and 3-hydroxy-2-butanone by more than 1 times.

[0009] The present invention provides a third fermentation aid, which, in addition to the second fermentation aid, also includes a fermentation aid that promotes the formation of good texture of animal Bifidobacterium fermented milk, and the fermentation aid includes calcium pantothenate and magnesium chloride. The mass ratio of the calcium pantothenate, magnesium chloride and ascorbic acid is (0.1~0.15): (0.15~0.2):1.

[0010] Adding the above fermentation aids can not only shorten the fermentation time of animal bifidobacterium fermented milk, increase the number of live bacteria, and increase the content of typical flavor substances diacetyl and 3-hydroxy-2-butanone, but also increase the hardness, viscosity, elasticity and cohesion of animal bifidobacterium fermented milk, thereby promoting the formation of good yogurt texture.

[0011] The present invention provides a fourth fermentation aid, which, in addition to the third fermentation aid mentioned above, also includes a fermentation aid for slowing down the death of animal bifidobacterium. The fermentation aid includes cysteine, xanthine, folic acid and biotin. The mass ratio of the cysteine, xanthine, folic acid and biotin to the ascorbic acid is (0.15~0.5):(0.03~0.04):(0.001~0.002):(0.001~0.002):1.

[0012] By adding the above-mentioned fermentation aids, the fermentation time of animal bifidobacterium fermented milk can be greatly shortened, the number of live bacteria can be increased by dozens of times, the content of typical flavor substances diacetyl and 3-hydroxy-2-butanone can be increased by more than 1.5 times, the hardness, viscosity, elasticity and cohesion of animal bifidobacterium fermented milk can be increased by more than 1.5 times, and the number of live bacteria of the sample of animal bifidobacterium fermented milk stored for 21 days can be increased by nearly 100 times.

[0013] The present invention provides a fifth fermentation aid, which, in addition to the above-mentioned second fermentation aid, also includes a fermentation aid for slowing down the death of animal bifidobacterium. The fermentation aid includes cysteine, xanthine, folic acid and biotin. The mass ratio of the cysteine, xanthine, folic acid and biotin to the ascorbic acid is (0.15~0.5):(0.03~0.04):(0.001~0.002):(0.001~0.002):1.

[0014] Adding the above fermentation aids can not only greatly shorten the fermentation time of animal Bifidobacterium single-bacterium fermented milk, increase the number of live bacteria, and increase the content of typical flavor substances diacetyl and 3-hydroxy-2-butanone by more than 1.5 times, but also increase the number of live bacteria of animal Bifidobacterium single-bacterium fermented milk samples stored for 21 days by nearly 100 times.

[0015] The present invention provides a sixth fermentation aid, which, in addition to the first fermentation aid mentioned above, also includes a fermentation aid that promotes the formation of good texture of animal Bifidobacterium fermented milk, and the fermentation aid includes calcium pantothenate and magnesium chloride, and the mass ratio of the calcium pantothenate and magnesium chloride to the ascorbic acid is (0.1~0.15):(0.15~0.2):1.

[0016] Adding the above fermentation aid can greatly shorten the fermentation time of animal bifidobacterium fermented milk, greatly increase the number of live bacteria, and increase the hardness, viscosity, elasticity and cohesion of animal bifidobacterium fermented milk by more than 1.5 times.

[0017] The present invention provides a seventh fermentation aid, which, in addition to the sixth fermentation aid mentioned above, also includes a fermentation aid for slowing down the death of animal bifidobacterium. The fermentation aid includes cysteine, xanthine, folic acid and biotin. The mass ratio of the cysteine, xanthine, folic acid and biotin to the ascorbic acid is (0.15~0.5):(0.03~0.04):(0.001~0.002):(0.001~0.002):1.

[0018] Adding the above fermentation aids can greatly shorten the fermentation time of animal bifidobacterium fermented milk, greatly increase the number of live bacteria, and increase the hardness, viscosity, elasticity and cohesion of animal bifidobacterium fermented milk by more than 1.5 times respectively, and increase the number of live bacteria of the sample of animal bifidobacterium fermented milk stored for 21 days by nearly 100 times.

[0019] The present invention provides an eighth fermentation aid, which, in addition to the first fermentation aid mentioned above, also includes a fermentation aid for slowing down the death of animal bifidobacterium. The fermentation aid includes cysteine, xanthine, folic acid and biotin. The mass ratio of the cysteine, xanthine, folic acid and biotin to the ascorbic acid is (0.15~0.5):(0.03~0.04):(0.001~0.002):(0.001~0.002):1.

[0020] Adding the fermentation aid can greatly shorten the fermentation time of animal bifidobacterium fermented milk and greatly increase the number of live bacteria. The number of live bacteria in the sample of animal bifidobacterium fermented milk stored for 21 days is greatly increased.

[0021] The present invention also provides the use of the fermentation aid in preparing animal bifidobacterium single-bacterium fermented milk.

[0022] The preparation method of the animal bifidobacterium single-bacteria fermented milk comprises the following steps: when the temperature of the raw milk is raised to 45-55°C, a fermentation aid is added to the raw milk, the raw milk is evenly mixed and then the temperature is lowered to 35-40°C to inoculate animal bifidobacteria, and then variable temperature fermentation is performed, wherein the fermentation temperature of the first stage is 35-40°C for 2-3 hours, the fermentation temperature of the second stage is 30-35°C until the fermentation is completed, and the fermentation end point is pH 4.5.

[0023] Through the above technical solution, the present invention achieves the following beneficial effects:

[0024] Different fermentation aids play an important role. Fermentation aids that promote the growth of animal bifidobacteria effectively shorten the fermentation time and increase the number of live animal bifidobacteria; fermentation aids that promote the production of flavor substances by animal bifidobacteria increase the content of diacetyl and 3-hydroxy-2-butanone in fermented milk; the addition of fermentation aids that promote the formation of good texture of animal bifidobacterium fermented milk significantly improves the texture characteristics of fermented milk, and the addition of fermentation aids that slow down the decline of animal bifidobacteria significantly increases the number of live bacteria in fermented milk after 21 days of storage. At the same time, different fermentation aids will also play a synergistic role, providing technical support for the production of fermented milk with different characteristics. DETAILED DESCRIPTION

[0025] The specific implementation of the present invention is described in detail below in conjunction with the examples. It should be understood that the specific implementation described herein is only used to illustrate and explain the present invention, and is not used to limit the present invention.

[0026] Example 1

[0027] A method for preparing animal bifidobacterium single-bacteria fermented milk is as follows:

[0028] Take a certain amount of pure milk, raise the temperature of the pure milk to 50℃, add the following fermentation aids to the pure milk: glutamine 0.12g / L, arginine 0.96g / L, asparagine 0.35g / L, threonine 0.12g / L, serine 0.12g / L, alanine 0.15g / L, valine 0.27g / L, methionine 0.12g / L, leucine 0.22g / L, lysine 0.32g / L, ascorbic acid 1g / L, guanine 0.02g / L, uracil 0.02g / L, stir well for 20min, homogenize and pasteurize, reduce the temperature of the sterilized milk to 40℃, inoculate animal bifidobacterium into the milk, the inoculation amount is 2%. Then carry out temperature-variable fermentation, the first stage of fermentation temperature is 40℃, the time is 3h, the second stage of fermentation temperature is 35℃, until the fermentation end point (pH4.5).

[0029] Example 2

[0030] A method for preparing animal bifidobacterium single-bacteria fermented milk is as follows:

[0031] Take a certain amount of pure milk, raise the temperature of the pure milk to 45℃, add the following fermentation aids to the pure milk: glutamine 0.1g / L, arginine 0.9g / L, asparagine 0.3g / L, threonine 0.1g / L, serine 0.1g / L, alanine 0.1g / L, valine 0.2g / L, methionine 0.1g / L, leucine 0.2g / L, lysine 0.2g / L, ascorbic acid 1g / L, guanine 0.01g / L, uracil 0.01g / L, stir thoroughly, homogenize and pasteurize, lower the temperature of the sterilized milk to 35℃, inoculate animal bifidobacterium into the milk, the inoculation amount is 3%. Then carry out temperature-variable fermentation, the first stage of fermentation temperature is 35℃, the time is 2h, the second stage of fermentation temperature is 30℃, until the fermentation end point (pH 4.5).

[0032] Example 3

[0033] A method for preparing animal bifidobacterium single-bacteria fermented milk is as follows:

[0034] Take a certain amount of pure milk, raise the temperature of the pure milk to 55℃, add the following fermentation aids to the pure milk: glutamine 0.15g / L, arginine 1.0g / L, asparagine 0.4g / L, threonine 0.2g / L, serine 0.2g / L, alanine 0.2g / L, valine 0.3g / L, methionine 0.2g / L, leucine 0.25g / L, lysine 0.35g / L, ascorbic acid 1g / L, guanine 0.03g / L, uracil 0.03g / L, stir thoroughly, homogenize and pasteurize, lower the temperature of the sterilized milk to 40℃, inoculate animal bifidobacterium into the milk, the inoculation amount is 2%. Then carry out temperature-variable fermentation, the first stage of fermentation temperature is 40℃, the time is 3h, the second stage of fermentation temperature is 35℃, until the fermentation end point (pH 4.5).

[0035] Example 4

[0036] Other conditions were the same as those in Example 1, except that the fermentation aids also included 0.12 g / L proline, 0.15 g / L phenylalanine, 0.18 g / L glycine, 0.002 g / L nicotinic acid, and 0.001 g / L riboflavin.

[0037] Example 5

[0038] Other conditions were the same as those in Example 2, except that the fermentation aids also included 0.1 g / L proline, 0.1 g / L phenylalanine, 0.15 g / L glycine, 0.003 g / L nicotinic acid, and 0.001 g / L riboflavin.

[0039] Example 6

[0040] The other conditions were the same as those in Example 3, except that the fermentation aids also included 0.2 g / L proline, 0.2 g / L phenylalanine, 0.2 g / L glycine, 0.003 g / L nicotinic acid, and 0.002 g / L riboflavin.

[0041] Example 7

[0042] Other conditions were the same as those in Example 4, except that the fermentation aid further included 0.15 g / L calcium pantothenate and 0.15 g / L magnesium chloride.

[0043] Example 8

[0044] Other conditions were the same as those in Example 5, except that the fermentation aid further included 0.1 g / L calcium pantothenate and 0.18 g / L magnesium chloride.

[0045] Example 9

[0046] Other conditions were the same as those in Example 6, except that the fermentation aid further included 0.12 g / L calcium pantothenate and 0.2 g / L magnesium chloride.

[0047] Example 10

[0048] Other conditions were the same as those in Example 7, except that the fermentation aids also included 0.15 g / L cysteine, 0.04 g / L xanthine, 0.001 g / L folic acid, and 0.001 g / L biotin.

[0049] Embodiment 11

[0050] Other conditions were the same as those in Example 8, except that the fermentation aids also included 0.5 g / L cysteine, 0.03 g / L xanthine, 0.002 g / L folic acid, and 0.0015 g / L biotin.

[0051] Example 12

[0052] Other conditions were the same as those in Example 9, except that the fermentation aids also included 0.3 g / L cysteine, 0.035 g / L xanthine, 0.0015 g / L folic acid, and 0.002 g / L biotin.

[0053] Embodiment 13

[0054] Other conditions were the same as those in Example 4, except that the fermentation aids also included 0.15 g / L cysteine, 0.04 g / L xanthine, 0.001 g / L folic acid, and 0.001 g / L biotin.

[0055] Embodiment 14

[0056] Other conditions were the same as those in Example 5, except that the fermentation aids also included 0.5 g / L cysteine, 0.03 g / L xanthine, 0.002 g / L folic acid, and 0.0015 g / L biotin.

[0057] Embodiment 15

[0058] Other conditions were the same as those in Example 6, except that the fermentation aids also included 0.3 g / L cysteine, 0.035 g / L xanthine, 0.0015 g / L folic acid, and 0.002 g / L biotin.

[0059] Example 16

[0060] Other conditions were the same as those in Example 1, except that the fermentation aid further included 0.15 g / L calcium pantothenate and 0.15 g / L magnesium chloride.

[0061] Embodiment 17

[0062] Other conditions were the same as those in Example 2, except that the fermentation aid further included 0.1 g / L calcium pantothenate and 0.2 g / L magnesium chloride.

[0063] Embodiment 18

[0064] Other conditions were the same as those in Example 3, except that the fermentation aid further included 0.12 g / L of calcium pantothenate and 0.18 g / L of magnesium chloride.

[0065] Embodiment 19

[0066] Other conditions were the same as those in Example 16, except that the fermentation aids also included 0.15 g / L cysteine, 0.04 g / L xanthine, 0.001 g / L folic acid, and 0.001 g / L biotin.

[0067] Embodiment 20

[0068] Other conditions were the same as those in Example 17, except that the fermentation aids also included 0.5 g / L cysteine, 0.03 g / L xanthine, 0.002 g / L folic acid, and 0.002 g / L biotin.

[0069] Embodiment 21

[0070] Other conditions were the same as those in Example 18, except that the fermentation aids also included 0.3 g / L cysteine, 0.035 g / L xanthine, 0.0015 g / L folic acid, and 0.0015 g / L biotin.

[0071] Embodiment 22

[0072] Other conditions were the same as those in Example 1, except that the fermentation aids also included 0.15 g / L cysteine, 0.04 g / L xanthine, 0.001 g / L folic acid, and 0.001 g / L biotin.

[0073] Embodiment 23

[0074] Other conditions were the same as those in Example 2, except that the fermentation aids also included 0.5 g / L cysteine, 0.03 g / L xanthine, 0.002 g / L folic acid, and 0.002 g / L biotin.

[0075] Embodiment 24

[0076] Other conditions were the same as those in Example 3, except that the fermentation aids also included 0.3 g / L cysteine, 0.035 g / L xanthine, 0.0015 g / L folic acid, and 0.0015 g / L biotin.

[0077] Comparative Example 1

[0078] Take a certain amount of pure milk, raise the temperature of the pure milk to 50℃, add the following fermentation aids to the pure milk: methionine 0.15 g / L, proline 0.2 g / L, phenylalanine 0.15 g / L, alanine 0.12 g / L, glycine 0.15 g / L, niacin 0.002 g / L, riboflavin 0.001 g / L, stir thoroughly for 20 minutes, homogenize and pasteurize, lower the temperature of the sterilized milk to 40℃, inoculate animal bifidobacterium into the milk, the inoculation amount is 2%. Then carry out temperature-variable fermentation, the first stage of fermentation temperature is 40℃, the time is 3h, the second stage of fermentation temperature is 35℃, and the fermentation is to the end point pH 4.5.

[0079] Comparative Example 2

[0080] Take a certain amount of pure milk, raise the temperature of the pure milk to 50℃, add the following fermentation aids to the pure milk: lysine 0.2 g / L, methionine 0.2 g / L, riboflavin 0.001 g / L, uracil 0.02 g / L, guanine 0.02 g / L, calcium pantothenate 0.15 g / L, magnesium chloride 0.15 g / L, stir thoroughly for 20 minutes, homogenize and pasteurize, lower the temperature of the sterilized milk to 40℃, inoculate animal bifidobacterium into the milk, the inoculation amount is 2%. Then carry out temperature-variable fermentation, the first stage of fermentation temperature is 40℃, the time is 3h, the second stage of fermentation temperature is 35℃, and the fermentation is to the end point pH 4.5.

[0081] Comparative Example 3

[0082] Take a certain amount of pure milk, raise the temperature of the pure milk to 50℃, add the following fermentation aids to the pure milk: cysteine ​​0.15 g / L, guanine 0.03 g / L, xanthine 0.04 g / L, folic acid 0.001 g / L, biotin 0.001 g / L, stir thoroughly for 20 minutes, homogenize and pasteurize, lower the temperature of the sterilized milk to 40℃, inoculate animal bifidobacterium into the milk, the inoculation amount is 2%. Then carry out temperature-variable fermentation, the first stage of fermentation temperature is 40℃, the time is 3h, the second stage of fermentation temperature is 35℃, fermentation to the end point pH 4.5, after the fermented milk is stored for 21 days, the number of viable bacteria still reaches 5.84*10 8 CFU / g.

[0083] Comparative Example 4

[0084] Take a certain amount of pure milk, pasteurize it, then cool it to 40°C, inoculate animal Bifidobacterium into the milk, the inoculation amount is 2%, and then perform variable temperature fermentation, the first stage of fermentation temperature is 40°C, the time is 3h, the second stage of fermentation temperature is 35°C, and the fermentation is fermented to the end point pH 4.5.

[0085] Comparative Example 5

[0086] Take a certain amount of pure milk, pasteurize it, then cool it to 40°C, inoculate animal Bifidobacterium into the milk, the inoculation amount is 2%, and then perform variable temperature fermentation, the first stage of fermentation temperature is 40°C, the time is 3h, the second stage of fermentation temperature is 35°C, and the fermentation is fermented to the end point pH 4.5.

[0087] Comparative Example 6

[0088] Take a certain amount of pure milk, pasteurize it, then reduce the temperature to 40℃, inoculate animal Bifidobacterium and thermophilic Streptococcus into the milk, with an inoculation amount of 2%. Then carry out variable temperature fermentation, the first stage of fermentation temperature is 40℃, the time is 3h, the second stage of fermentation temperature is 35℃, and the fermentation is fermented to the end point pH 4.5.

[0089] Performance Testing:

[0090] The performance of the fermented milk obtained in each embodiment and comparative example was tested, and the testing method was as follows:

[0091] The detection of viable bacteria count refers to GB 4789.35-2016.

[0092] The detection of flavor substance content refers to "Development of High-Protein Stirred Yogurt and Analysis of Flavor Components" (Mu Hongyu et al., China Brewing).

[0093] The test of hardness, viscosity, elasticity and cohesion refers to "Study on the Correlation between Sensory Evaluation and Texture of Yogurt" (Wu Xueyan. China Dairy Industry, 2015, 43 (10): 52-54.).

[0094] The results are shown in Table 1.

[0095] Table 1 Fermented milk performance parameters

[0096]

[0097] The following conclusions can be drawn from the above table:

[0098] (1) By comparing the examples and comparative examples, when the animal bifidobacterium growth and fermentation aid is not used, the second fermentation time is 22-25 hours, while when the animal bifidobacterium growth and fermentation aid is used, the second fermentation time is as low as 14 hours to reach the fermentation end point, and the fermentation time is shortened by nearly half; and on this basis, the number of live bacteria at the fermentation end point of the fermented milk using the animal bifidobacterium growth and fermentation aid is about 4 times that of the fermented milk without the fermentation aid. It can be seen that the animal bifidobacterium growth and fermentation aid can not only effectively shorten the fermentation time, but also increase the number of live bacteria of animal bifidobacterium;

[0099] (2) Comparing Examples 4 to 6 with Comparative Example 1, when only the fermentation aid promoting the production of flavor substances by animal bifidobacterium is used (Comparative Example 1), the contents of typical flavor substances diacetyl and 3-hydroxy-2-butanone are better. When the fermentation aid promoting the growth of animal bifidobacterium and the fermentation aid promoting the production of flavor substances by animal bifidobacterium are used together (Examples 4 to 6), the contents of typical flavor substances diacetyl and 3-hydroxy-2-butanone are higher than when only the fermentation aid promoting the production of flavor substances by animal bifidobacterium is used (Comparative Example 1), indicating that the combined use of the fermentation aid promoting the growth of animal bifidobacterium and the fermentation aid promoting the production of flavor substances by animal bifidobacterium is helpful to increase the content of typical flavor substances;

[0100] (3) Comparing Examples 16 to 18 with Examples 1 to 3, the fermented milk using the fermentation aid that promotes the good texture formation of animal bifidobacterium fermented milk (Examples 16 to 18) increased hardness, viscosity, elasticity and cohesion by about 1.5 times, respectively, compared with the fermented milk without the fermentation aid that promotes the good texture formation of animal bifidobacterium fermented milk (Examples 1 to 3), which promoted the formation of good texture of fermented milk, and the second fermentation time and the number of live bacteria at the fermentation end point were relatively close; Comparing Examples 16 to 18 with Comparative Example 2, the fermentation aid that promotes the growth of animal bifidobacterium and the fermentation aid that promotes the good texture formation of animal bifidobacterium fermented milk (Examples 16 to 18) were used at the same time. Compared with the fermentation aid that promotes the good texture formation of animal bifidobacterium fermented milk (Comparative Example 2), the hardness, viscosity, elasticity and cohesion of the fermented milk were relatively close, indicating that the fermentation aid that promotes the growth of animal bifidobacterium will not have an adverse effect on the fermentation aid that promotes the good texture formation of animal bifidobacterium fermented milk;

[0101] (4) Comparing Examples 22 to 24 with Examples 1 to 3, the number of live bacteria in the fermented milk stored for 21 days increased by nearly 100 times compared with the fermented milk without the fermentation aid for slowing down the death of animal bifidobacterium (Examples 1 to 3) using the fermentation aid for slowing down the death of animal bifidobacterium (Examples 22 to 24); Comparing Examples 22 to 24 with Comparative Example 3, the number of live bacteria in the fermented milk stored for 21 days was not much different from that in the fermentation aid for slowing down the death of animal bifidobacterium (Examples 22 to 24) using both the fermentation aid for promoting the growth of animal bifidobacterium and the fermentation aid for slowing down the death of animal bifidobacterium (Comparative Example 3), indicating that the fermentation aid for promoting the growth of animal bifidobacterium will not have an adverse effect on the fermentation aid for slowing down the death of animal bifidobacterium;

[0102] (5) Comparing Examples 7 to 9 with Examples 4 to 6, the fermentation aids promoting the growth of animal bifidobacterium, the fermentation aids promoting the production of flavor substances by animal bifidobacteria, and the fermentation aids promoting the formation of good texture of animal bifidobacterium fermented milk (Examples 7 to 9) were used. Compared with the use of the fermentation aids promoting the growth of animal bifidobacteria and the fermentation aids promoting the production of flavor substances by animal bifidobacteria (Examples 4 to 6), the second fermentation time and the number of live bacteria in the fermented milk at the end of the fermentation were relatively close, the content of typical flavor substances diacetyl and 3-hydroxy-2-butanone increased slightly, and the hardness, viscosity, elasticity, and cohesion increased by about 1.5 times respectively;

[0103] (6) Comparing Examples 7 to 9 with Examples 10 to 12, the fermentation aids promoting the growth of animal bifidobacteria, the fermentation aids promoting the production of flavor substances by animal bifidobacteria, the fermentation aids promoting the formation of good texture of animal bifidobacterium fermented milk and the fermentation aids slowing down the death of animal bifidobacteria (Examples 10 to 12) were used. Compared with the use of the fermentation aids promoting the growth of animal bifidobacteria, the fermentation aids promoting the production of flavor substances by animal bifidobacteria and the fermentation aids promoting the formation of good texture of animal bifidobacterium fermented milk (Examples 7 to 9), the second fermentation time was slightly reduced, the number of viable bacteria in the fermented milk at the end of the fermentation was slightly increased, the content of diacetyl, a typical flavor substance, was similar, the content of 3-hydroxy-2-butanone was slightly increased, the hardness, viscosity, elasticity and cohesion were slightly increased, and the number of viable bacteria in the sample stored for 21 days increased by nearly 100 times;

[0104] (7) Comparing Examples 13 to 15 with Examples 4 to 6, the use of fermentation aids promoting the growth of animal bifidobacterium, fermentation aids promoting the production of flavor substances by animal bifidobacterium, and fermentation aids slowing down the decline of animal bifidobacterium (Examples 13 to 15) showed that the second fermentation time and the number of viable bacteria in the fermented milk at the end of fermentation were relatively close, the content of typical flavor substances diacetyl and 3-hydroxy-2-butanone increased, and the number of viable bacteria in the sample stored for 21 days increased by nearly 100 times;

[0105] (8) Comparing Examples 16 to 18 with Examples 19 to 21, the fermentation aids promoting the growth of animal bifidobacterium, the fermentation aids promoting the formation of good texture of animal bifidobacterium fermented milk and the fermentation aids slowing down the death of animal bifidobacterium (Examples 19 to 21) were used. Compared with the use of the fermentation aids promoting the growth of animal bifidobacterium and the fermentation aids promoting the formation of good texture of animal bifidobacterium fermented milk (Examples 16 to 18), the fermentation time of the two stages, the number of live bacteria in the fermented milk at the end of fermentation, the content of typical flavor substances, hardness, viscosity, elasticity and cohesion were relatively close. The number of live bacteria in the yogurt after storage for 21 days differed by nearly 100 times.

[0106] The preferred implementation modes of the present invention are described in detail above in combination with the embodiments; however, the present invention is not limited to the specific details in the above implementation modes. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical scheme of the present invention, and these simple modifications all belong to the protection scope of the present invention.

[0107] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

[0108] In addition, various embodiments of the present invention may be arbitrarily combined, and as long as they do not violate the concept of the present invention, they should also be regarded as the contents disclosed by the present invention.

Claims

1. An animal bifidobacterium single-bacteria fermented milk fermentation aid, characterized in that: It includes an animal bifidobacterium growth and fermentation aid, which includes glutamine, arginine, asparagine, threonine, serine, alanine, valine, methionine, leucine, lysine, ascorbic acid, guanine and uracil in a mass ratio of (0.1-0.15):(0.9-1.0):(0.3-0.4):(0.1-0.2):(0.1-0.2):(0.1-0.2):(0.2-0.3):(0.1-0.2):(0.2-0.25):(0.2-0.35):1:(0.01-0.03):(0.01-0.03).

2. The fermentation aid according to claim 1, characterized in that It also includes a fermentation aid that promotes animal bifidobacterium to produce flavor substances. The fermentation aid that promotes animal bifidobacterium to produce flavor substances includes proline, phenylalanine, glycine, nicotinic acid and riboflavin. The mass ratio of the proline, phenylalanine, glycine, nicotinic acid and riboflavin to the ascorbic acid is (0.1~0.2):(0.1~0.2):(0.15~0.2):(0.002~0.003):(0.001~0.002):

1.

3. The fermentation aid according to claim 2, characterized in that It also includes a fermentation aid that promotes the formation of good texture of animal bifidobacterium fermented milk. The fermentation aid that promotes the formation of good texture of animal bifidobacterium fermented milk includes calcium pantothenate and magnesium chloride. The mass ratio of calcium pantothenate, magnesium chloride and ascorbic acid is (0.1~0.15):(0.15~0.2):

1.

4. The fermentation aid according to claim 3, characterized in that It also includes a fermentation aid for slowing down the death of animal bifidobacterium, which includes cysteine, xanthine, folic acid and biotin. The mass ratio of the cysteine, xanthine, folic acid and biotin to the ascorbic acid is (0.15~0.5):(0.03~0.04):(0.001~0.002):(0.001~0.002):

1.

5. The fermentation aid according to claim 2, characterized in that It also includes a fermentation aid for slowing down the death of animal bifidobacterium, which includes cysteine, xanthine, folic acid and biotin. The mass ratio of the cysteine, xanthine, folic acid and biotin to the ascorbic acid is (0.15~0.5):(0.03~0.04):(0.001~0.002):(0.001~0.002):

1.

6. The fermentation aid according to claim 1, characterized in that It also includes a fermentation aid that promotes the formation of good texture of animal bifidobacterium fermented milk. The fermentation aid that promotes the formation of good texture of animal bifidobacterium fermented milk includes calcium pantothenate and magnesium chloride. The mass ratio of calcium pantothenate and magnesium chloride to ascorbic acid is (0.1~0.15):(0.15~0.2):

1.

7. The fermentation aid according to claim 6, characterized in that It also includes a fermentation aid for slowing down the death of animal bifidobacterium, which includes cysteine, xanthine, folic acid and biotin. The mass ratio of the cysteine, xanthine, folic acid and biotin to the ascorbic acid is (0.15~0.5):(0.03~0.04):(0.001~0.002):(0.001~0.002):

1.

8. The fermentation aid according to claim 1, characterized in that It also includes a fermentation aid for slowing down the death of animal bifidobacterium, which includes cysteine, xanthine, folic acid and biotin. The mass ratio of the cysteine, xanthine, folic acid and biotin to the ascorbic acid is (0.15~0.5):(0.03~0.04):(0.001~0.002):(0.001~0.002):

1.

9. Use of the fermentation aid according to any one of claims 1 to 8 in the preparation of animal bifidobacterium single-bacterium fermented milk.

10. The use according to claim 9, characterized in that: The preparation method of the animal bifidobacterium single-bacteria fermented milk comprises the following steps: when the temperature of the raw milk is raised to 45-55°C, a fermentation aid is added to the raw milk, the raw milk is evenly mixed and then the temperature is lowered to 35-40°C to inoculate animal bifidobacteria, and then variable temperature fermentation is performed, wherein the fermentation temperature of the first stage is 35-40°C for 2-3 hours, the fermentation temperature of the second stage is 30-35°C until the fermentation is completed, and the fermentation end point is pH 4.5.

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