A growth-promoting fermentation aid for Lactobacillus rhamnosus fermented milk and its application

Abstract

The invention discloses a growth-promoting fermentation aid for lactobacillus rhamnosus fermented milk and an application thereof. The fermentation aid comprises glutamic acid, glutamine, aspartic acid, asparagine, alanine, calcium pantothenate, thiamine, uracil, manganese sulfate, thymine, guanine and adenine in a mass ratio of 1: (0.15-0.2): (0.1-0.2): (0.2-0.3): (0.1-0.2): (0.1-0.15): (0.0015-0.0025): (0.02-0.03): (0.01-0.02): (0.02-0.03): (0.02-0.025): (0.015-0.02). The fermentation aid can shorten the fermentation time of lactobacillus rhamnosus fermented milk, while greatly increasing the number of live bacteria, thereby solving the problem of a long fermentation cycle of lactobacillus rhamnosus fermented milk.

Description

Technical Field

[0001] The invention relates to fermented dairy products, in particular to a growth-promoting fermentation aid for single-bacteria Lactobacillus rhamnosus fermented milk and application thereof. Background Art

[0002] Fermented milk products are popular among ordinary consumers for their high nutritional value, relieving lactose intolerance, delicate taste and unique flavor, and their production is growing at an average annual rate of about 25%. With the rapid development of the fermented milk industry and the improvement of consumers' quality of life, people are pursuing the nutritional value of fermented milk while also looking forward to its probiotic effects.

[0003] Lactobacillus rhamnosus ( L.rhamnosus ), belonging to the genus Lactobacillus, has the functions of regulating microecological balance, enhancing host intestinal resistance, preventing and treating diarrhea, preventing respiratory infections, preventing dental caries and eliminating allergies. Animal and human experiments show that the bacteria has certain antibacterial effects and the effect of strengthening the immune system, and can maintain healthy intestinal flora. At present, Lactobacillus rhamnosus has been used as a fermentation strain for the preparation of fermented milk products. However, most of them are co-fermented with other strains such as Lactobacillus bulgaricus and Streptococcus thermophilus. Since Lactobacillus rhamnosus grows slowly in milk, and the growth rates of Lactobacillus bulgaricus and Streptococcus thermophilus in milk are faster than Lactobacillus rhamnosus, when the fermentation end point is reached, Lactobacillus rhamnosus does not have sufficient growth time, which leads to the problem of low viable count of Lactobacillus rhamnosus in the product. And some products directly add Lactobacillus rhamnosus freeze-dried powder to milk to ensure the number of probiotics in the product. Lactobacillus rhamnosus cannot grow sufficiently in milk, resulting in a low number of viable Lactobacillus rhamnosus bacteria and insufficient concentration of beneficial metabolites, which in turn fails to achieve the specific physiological functions of Lactobacillus rhamnosus. Therefore, the preparation of Lactobacillus rhamnosus single-bacterium fermented milk can fully ensure that probiotics have sufficient growth time, avoid interference from other lactic acid bacteria, and ensure that the product has a high number of Lactobacillus rhamnosus and concentration of beneficial metabolites. For Lactobacillus rhamnosus single-bacterium fermented milk, the slow growth rate of Lactobacillus rhamnosus in milk leads to a long fermentation cycle, and there are technical problems such as poor texture and flavor. Summary of the invention

[0004] In response to the problem of long fermentation cycle of Lactobacillus rhamnosus single-bacteria fermented milk, the present invention provides a growth-promoting fermentation aid for Lactobacillus rhamnosus single-bacteria fermented milk and its application. The fermentation aid can shorten the fermentation time of Lactobacillus rhamnosus single-bacteria fermented milk while greatly increasing the number of live bacteria, thereby solving the problem of long fermentation cycle of Lactobacillus rhamnosus single-bacteria fermented milk.

[0005] In order to achieve the above-mentioned object, on the one hand, the present invention provides a growth-promoting fermentation aid for Lactobacillus rhamnosus fermented milk, which comprises glutamic acid, glutamine, aspartic acid, asparagine, alanine, calcium pantothenate, thiamine, uracil, manganese sulfate, thymine, guanine and adenine in a mass ratio of 1: (0.15~0.2): (0.1~0.2): (0.2~0.3): (0.1~0.2): (0.1~0.15): (0.0015~0.0025): (0.02~0.03): (0.01~0.02): (0.02~0.03): (0.02~0.025): (0.015~0.02).

[0006] Adding the growth-promoting fermentation aid of the present invention can shorten the fermentation time of milk fermented by Lactobacillus rhamnosus by several times and increase the number of live bacteria by several times.

[0007] The present invention provides a second fermentation aid, which, in addition to the above-mentioned first fermentation aid, also includes threonine, tyrosine, tryptophan and methionine, and the mass ratio of the glutamic acid to the threonine, tyrosine, tryptophan and methionine is 1: (0.1-0.2): (0.1-0.2): (0.1-0.15): (0.15-0.2).

[0008] Adding the second fermentation aid for promoting the production of flavor substances of the present invention can greatly shorten the fermentation time of Lactobacillus rhamnosus fermented milk, increase the number of live bacteria by about 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, further comprises lysine, riboflavin and calcium chloride, wherein the mass ratio of the glutamic acid to the lysine, riboflavin and calcium chloride is 1: (0.1-0.2): (0.001-0.002): (0.15-0.2).

[0010] Adding the third fermentation aid of the present invention can shorten the fermentation time of Lactobacillus rhamnosus fermented milk, increase the number of live bacteria, and increase the content of typical flavor substances diacetyl and 3-hydroxy-2-butanone, and can also increase the hardness, viscosity, elasticity and cohesion of Lactobacillus rhamnosus 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, further comprises proline, arginine, histidine and cytosine, wherein the mass ratio of the glutamic acid to the proline, arginine, histidine and cytosine is 1: (0.1-0.2): (0.2-0.3): (0.1-0.2): (0.02-0.025).

[0012] Adding the fourth fermentation aid can greatly shorten the fermentation time of milk fermented with Lactobacillus rhamnosus, increase the number of live bacteria by dozens of times, increase the content of typical flavor substances diacetyl and 3-hydroxy-2-butanone by more than 1 times, increase the hardness, viscosity, elasticity and cohesion of milk fermented with Lactobacillus rhamnosus by more than 1.5 times, and increase the number of live bacteria of samples stored for 21 days by 10 times.

[0013] The present invention provides a fifth fermentation aid, which, in addition to the second fermentation aid, further comprises proline, arginine, histidine and cytosine, wherein the mass ratio of the glutamic acid to the proline, arginine, histidine and cytosine is 1: (0.1-0.2): (0.2-0.3): (0.1-0.2): (0.02-0.025).

[0014] Adding the fifth fermentation aid can not only greatly shorten the fermentation time of Lactobacillus rhamnosus 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 times, but also increase the number of live bacteria in the sample of Lactobacillus rhamnosus fermented milk stored for 21 days by 10 times.

[0015] The present invention provides a sixth fermentation aid, which, in addition to the first fermentation aid, further comprises lysine, methionine, riboflavin and calcium chloride, wherein the mass ratio of the glutamic acid to the lysine, methionine, riboflavin and calcium chloride is 1: (0.1-0.2): (0.015-0.2): (0.001-0.002): (0.15-0.2).

[0016] Adding the sixth fermentation aid can greatly shorten the fermentation time of Lactobacillus rhamnosus fermented milk, greatly increase the number of live bacteria, and increase the hardness, viscosity, elasticity and cohesion of Lactobacillus rhamnosus fermented milk by more than 1 times.

[0017] The present invention provides a seventh fermentation aid, which, in addition to the sixth fermentation aid, further comprises proline, arginine, histidine and cytosine, and the mass ratio of the glutamic acid to the proline, arginine, histidine and cytosine is 1: (0.1-0.2): (0.2-0.3): (0.1-0.2): (0.02-0.025).

[0018] Adding the seventh fermentation aid can greatly shorten the fermentation time of Lactobacillus rhamnosus fermented milk, greatly increase the number of live bacteria, and increase the hardness, viscosity, elasticity and cohesion of the Lactobacillus rhamnosus fermented milk by more than 1 times, respectively, and increase the number of live bacteria of the sample of Lactobacillus rhamnosus fermented milk stored for 21 days by about 10 times.

[0019] The present invention provides an eighth fermentation aid, which, in addition to the first fermentation aid, further comprises proline, arginine, histidine and cytosine, and the mass ratio of the glutamic acid to the proline, arginine, histidine and cytosine is 1: (0.1-0.2): (0.2-0.3): (0.1-0.2): (0.02-0.025).

[0020] Adding the eighth fermentation aid can greatly shorten the fermentation time of Lactobacillus rhamnosus fermented milk, greatly increase the number of live bacteria, and increase the number of live bacteria of the sample of Lactobacillus rhamnosus fermented milk stored for 21 days by about 10 times.

[0021] Another aspect of the present invention provides a use of the above-mentioned fermentation aid in preparing Lactobacillus rhamnosus single-bacterium fermented milk.

[0022] Specifically, the preparation method of the Lactobacillus rhamnosus fermented milk is as follows: raising the temperature of the raw milk to 50-55°C, adding a fermentation aid to the raw milk, stirring it sufficiently, inoculating Lactobacillus rhamnosus, and then performing variable temperature fermentation, wherein the fermentation temperature of the first stage is 40-45°C for 3-5 hours, and the fermentation temperature of the second stage is 35-37°C until the pH value of the fermentation end point is 4.5.

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

[0024] The growth-promoting fermentation aid of the present invention can accelerate the growth rate of Lactobacillus rhamnosus, effectively shorten the fermentation time of fermented milk, and improve the economic benefit of fermented milk; effectively promote the production of characteristic flavor substances in fermented milk, provide technical support for the research and development of flavored fermented milk, and improve the economic benefit of fermented milk; effectively improve the texture characteristics of Lactobacillus rhamnosus single-bacteria fermented milk, and provide technical support for the production of fermented milk with different tastes; significantly increase the number of live bacteria in Lactobacillus rhamnosus single-bacteria fermented milk during the storage period, and improve the probiotic properties of fermented milk; at the same time, the compound use of 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] Take a certain amount of pure milk, raise the temperature of the pure milk to 50℃, add growth-promoting fermentation aids to the pure milk, wherein the fermentation aids are composed of: 1 g / L glutamic acid, 0.15 g / L glutamine, 0.2 g / L aspartic acid, 0.2 g / L asparagine, 0.2 g / L alanine, 0.15 g / L calcium pantothenate, 0.002 g / L thiamine, 0.02 g / L uracil, 0.01 g / L manganese sulfate, 0.02 g / L thymine, 0.02 g / L guanine and 0.02 g / L adenine, stir thoroughly, homogenize and pasteurize, lower the temperature of the sterilized milk to 40℃, inoculate Lactobacillus rhamnosus into the milk, and the inoculation amount is 2%. Then, temperature-variable fermentation is carried out, the fermentation temperature of the first stage is 40℃, the time is 5h, the fermentation temperature of the second stage is 35℃, and the fermentation is to the end point pH 4.5.

[0028] Example 2

[0029] Take a certain amount of pure milk, raise the temperature of the pure milk to 55℃, add growth-promoting fermentation aids to the pure milk, wherein the fermentation aids are composed of: 1 g / L glutamic acid, 0.2 g / L glutamine, 0.1 g / L aspartic acid, 0.3 g / L asparagine, 0.1 g / L alanine, 0.1 g / L calcium pantothenate, 0.0015 g / L thiamine, 0.03 g / L uracil, 0.02 g / L manganese sulfate, 0.03 g / L thymine, 0.025 g / L guanine and 0.015 g / L adenine, stir thoroughly, homogenize and pasteurize, lower the temperature of the sterilized milk to 45℃, inoculate Lactobacillus rhamnosus into the milk, and the inoculation amount is 2%. Then, perform variable temperature fermentation, the fermentation temperature of the first stage is 45℃, the time is 4h, the fermentation temperature of the second stage is 37℃, and the fermentation is fermented to the end point pH 4.5.

[0030] Example 3

[0031] Take a certain amount of pure milk, raise the temperature of the pure milk to 50℃, and add a growth-promoting fermentation aid to the pure milk. The composition of the fermentation aid is: 1 g / L glutamic acid, 0.18 g / L glutamine, 0.15 g / L aspartic acid, 0.25 g / L asparagine, 0.15 g / L alanine, 0.12 g / L calcium pantothenate, 0.0025 g / L thiamine, 0.025 g / L uracil, 0.015 g / L manganese sulfate, 0.025 g / L thymine, 0.023 g / L guanine and 0.018 g / L adenine. After fully stirring, homogenize and pasteurize, reduce the temperature of the sterilized milk to 40℃, and inoculate Lactobacillus rhamnosus into the milk with an inoculation amount of 2%. Then, variable temperature fermentation was carried out. The fermentation temperature of the first stage was 40°C for 3 hours, and the fermentation temperature of the second stage was 35°C until the end point pH was 4.5.

[0032] Example 4

[0033] The other conditions were the same as those in Example 1, except that fermentation aids promoting the production of flavor substances by Lactobacillus rhamnosus were also added: 0.2 g / L threonine, 0.2 g / L tyrosine, 0.1 g / L tryptophan, and 0.15 g / L methionine.

[0034] Example 5

[0035] The other conditions were the same as those in Example 2, except that fermentation aids promoting the production of flavor substances by Lactobacillus rhamnosus were also added: 0.1 g / L threonine, 0.1 g / L tyrosine, 0.15 g / L tryptophan, and 0.2 g / L methionine.

[0036] Example 6

[0037] The other conditions were the same as those in Example 3, except that fermentation aids promoting the production of flavor substances by Lactobacillus rhamnosus were also added: 0.15 g / L threonine, 0.15 g / L tyrosine, 0.12 g / L tryptophan, and 0.18 g / L methionine.

[0038] Example 7

[0039] Other conditions were the same as those in Example 4, except that fermentation aids were added to promote the formation of good texture of milk fermented by Lactobacillus rhamnosus: lysine 0.2 g / L, riboflavin 0.001 g / L, and calcium chloride 0.15 g / L.

[0040] Example 8

[0041] Other conditions were the same as those in Example 5, except that fermentation aids were added to promote the formation of good texture of milk fermented by Lactobacillus rhamnosus: 0.1 g / L lysine, 0.002 g / L riboflavin, and 0.2 g / L calcium chloride.

[0042] Example 9

[0043] Other conditions were the same as those in Example 6, except that fermentation aids were added to promote the formation of good texture of milk fermented by Lactobacillus rhamnosus: 0.15 g / L lysine, 0.0015 g / L riboflavin, and 0.18 g / L calcium chloride.

[0044] Example 10

[0045] The other conditions were the same as those in Example 7, except that fermentation aids to slow down the decay of Lactobacillus rhamnosus were also added: 0.2 g / L proline, 0.2 g / L arginine, 0.2 g / L histidine, and 0.02 g / L cytosine.

[0046] Embodiment 11

[0047] The other conditions were the same as those in Example 8, except that fermentation aids to slow down the decay of Lactobacillus rhamnosus were also added: 0.1 g / L proline, 0.3 g / L arginine, 0.1 g / L histidine, and 0.025 g / L cytosine.

[0048] Example 12

[0049] The other conditions were the same as those in Example 9, except that fermentation aids to slow down the decay of Lactobacillus rhamnosus were also added: 0.15 g / L proline, 0.25 g / L arginine, 0.15 g / L histidine, and 0.023 g / L cytosine.

[0050] Example 13

[0051] The other conditions were the same as those in Example 4, except that fermentation aids to slow down the decay of Lactobacillus rhamnosus were also added: 0.2 g / L proline, 0.2 g / L arginine, 0.2 g / L histidine, and 0.02 g / L cytosine.

[0052] Embodiment 14

[0053] The other conditions were the same as those in Example 5, except that fermentation aids to slow down the decay of Lactobacillus rhamnosus were also added: 0.1 g / L proline, 0.3 g / L arginine, 0.1 g / L histidine, and 0.025 g / L cytosine.

[0054] Embodiment 15

[0055] The other conditions were the same as those in Example 6, except that fermentation aids to slow down the decay of Lactobacillus rhamnosus were also added: 0.15 g / L proline, 0.25 g / L arginine, 0.15 g / L histidine, and 0.023 g / L cytosine.

[0056] Example 16

[0057] Other conditions were the same as those in Example 1, except that fermentation aids were added to promote the formation of good texture of milk fermented with Lactobacillus rhamnosus: 0.2 g / L lysine, 0.2 g / L methionine, 0.001 g / L riboflavin and 0.15 g / L calcium chloride.

[0058] Embodiment 17

[0059] Other conditions were the same as those in Example 2, except that fermentation aids were added to promote the formation of good texture of milk fermented by Lactobacillus rhamnosus: 0.1 g / L lysine, 0.15 g / L methionine, 0.002 g / L riboflavin and 0.2 g / L calcium chloride.

[0060] Embodiment 18

[0061] Other conditions were the same as those in Example 3, except that fermentation aids were added to promote the formation of good texture of milk fermented by Lactobacillus rhamnosus: 0.15 g / L lysine, 0.18 g / L methionine, 0.0015 g / L riboflavin and 0.18 g / L calcium chloride.

[0062] Embodiment 19

[0063] The other conditions were the same as those in Example 16, except that fermentation aids to slow down the decay of Lactobacillus rhamnosus were also added: 0.2 g / L proline, 0.2 g / L arginine, 0.2 g / L histidine, and 0.02 g / L cytosine.

[0064] Embodiment 20

[0065] The other conditions were the same as those in Example 17, except that fermentation aids to slow down the decay of Lactobacillus rhamnosus were also added: 0.1 g / L proline, 0.3 g / L arginine, 0.1 g / L histidine, and 0.025 g / L cytosine.

[0066] Embodiment 21

[0067] The other conditions were the same as those in Example 18, except that fermentation aids to slow down the decay of Lactobacillus rhamnosus were also added: 0.15 g / L proline, 0.25 g / L arginine, 0.15 g / L histidine, and 0.023 g / L cytosine.

[0068] Embodiment 22

[0069] The other conditions were the same as those in Example 1, except that fermentation aids to slow down the decay of Lactobacillus rhamnosus were also added: 0.2 g / L proline, 0.2 g / L arginine, 0.2 g / L histidine, and 0.02 g / L cytosine.

[0070] Embodiment 23

[0071] The other conditions were the same as those in Example 2, except that fermentation aids to slow down the decay of Lactobacillus rhamnosus were also added: 0.1 g / L proline, 0.3 g / L arginine, 0.1 g / L histidine, and 0.025 g / L cytosine.

[0072] Embodiment 24

[0073] The other conditions were the same as those in Example 3, except that fermentation aids to slow down the decay of Lactobacillus rhamnosus were also added: 0.15 g / L proline, 0.25 g / L arginine, 0.15 g / L histidine, and 0.023 g / L cytosine.

[0074] Comparative Example 1

[0075] Take a certain amount of pure milk, raise the temperature of the pure milk to 50℃, add flavor-promoting substances to the pure milk to generate fermentation aids, where the fermentation aids are composed of: 0.2 g / L threonine, 0.2 g / L tyrosine, 0.1 g / L tryptophan, 0.15 g / L methionine, 0.002 g / L thiamin, stir thoroughly for 20 minutes, homogenize and pasteurize, lower the temperature of the sterilized milk to 40℃, inoculate Lactobacillus rhamnosus 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 5h, the second stage of fermentation temperature is 35℃, and the fermentation is to the end point pH 4.5.

[0076] Comparative Example 2

[0077] Take a certain amount of pure milk, raise the temperature of the pure milk to 50℃, add fermentation aids to promote growth and good texture formation, where the fermentation aids are: 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 chloride 0.15 g / L, stir thoroughly for 20 minutes, homogenize and pasteurize, reduce the temperature of the sterilized milk to 40℃, inoculate Lactobacillus rhamnosus 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 5h, the second stage of fermentation temperature is 35℃, and the fermentation is to the end point pH 4.5.

[0078] Comparative Example 3

[0079] Take a certain amount of pure milk, raise the temperature of the pure milk to 50℃, add fermentation aids to the pure milk, where the fermentation aids are composed of: 0.2 g / L proline, 0.2 g / L arginine, 0.2 g / L histidine, 0.02 g / L adenine and 0.02 g / L cytosine, stir thoroughly for 20 minutes, homogenize and pasteurize, reduce the temperature of the sterilized milk to 40℃, inoculate Lactobacillus rhamnosus into the milk, and the inoculation amount is 2%. Then carry out temperature-variable fermentation, the first stage of fermentation temperature is 40℃, the time is 5h, the second stage of fermentation temperature is 35℃, and the fermentation is to the end point pH 4.5.

[0080] Comparative Example 4 (without fermentation aid)

[0081] Take a certain amount of pure milk, pasteurize it, then cool it to 40°C, inoculate Lactobacillus rhamnosus into the milk, and the inoculation amount is 2%. Then carry out 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 end point pH is 4.5.

[0082] Comparative Example 5

[0083] Take a certain amount of pure milk, pasteurize it, then cool it to 40°C, inoculate Lactobacillus rhamnosus into the milk, and the inoculation amount is 2%. Then carry out 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 end point pH is 4.5.

[0084] Comparative Example 6

[0085] Take a certain amount of pure milk, pasteurize it, then reduce the temperature to 40℃, inoculate the milk with Lactobacillus fermentans and Lactobacillus rhamnosus, with an inoculation amount of 2%. Then carry out variable temperature fermentation, with the first stage of fermentation temperature at 40℃ for 3h, the second stage of fermentation temperature at 35℃, and the fermentation end point pH 4.5.

[0086] Performance Testing:

[0087] The performance of the fermented milk obtained in each embodiment and comparative example was tested, and the testing method was as follows:

[0088] The detection of viable bacteria count refers to GB 4789.35-2016.

[0089] 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).

[0090] 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.).

[0091] The results are shown in Table 1.

[0092] Table 1 Fermented milk performance parameters

[0093]

[0094] The following conclusions can be drawn from the above table:

[0095] (1) By comparing the examples and comparative examples, the second fermentation time of the single-bacteria fermented milk without the growth-promoting fermentation aid of Lactobacillus rhamnosus is 20-25 hours, while the second fermentation time of the fermentation aid with the growth-promoting fermentation aid of Lactobacillus rhamnosus is only 9.5 hours at the lowest to reach the fermentation end point, which shortens the fermentation time by more than half. Moreover, on this basis, the number of live bacteria at the fermentation end point of the fermented milk using the growth-promoting fermentation aid of Lactobacillus rhamnosus is nearly 10 times that of the fermented milk without the growth-promoting fermentation aid. It can be seen that the growth-promoting fermentation aid of Lactobacillus rhamnosus can not only effectively shorten the fermentation time, but also increase the number of live bacteria of Lactobacillus rhamnosus.

[0096] (2) Comparing Examples 4 to 6 with Comparative Example 1, when only the fermentation aid for promoting the production of flavor substances by Lactobacillus rhamnosus was used (Comparative Example 1), the contents of typical flavor substances diacetyl and 3-hydroxy-2-butanone were better. When the fermentation aid for promoting the growth of Lactobacillus rhamnosus and the fermentation aid for promoting the production of flavor substances by Lactobacillus rhamnosus were used together (Examples 4 to 6), the content of typical flavor substance diacetyl was higher than that when only the fermentation aid for promoting the production of flavor substances by Lactobacillus rhamnosus was used (Comparative Example 1), indicating that the combined use of the fermentation aid for promoting the growth of Lactobacillus rhamnosus and the fermentation aid for promoting the production of flavor substances by Lactobacillus rhamnosus is helpful to increase the content of typical flavor substances.

[0097] (3) Comparing Examples 16 to 18 with Examples 1 to 3, the hardness, viscosity, elasticity and cohesion of the fermented milk (Examples 16 to 18) using the fermentation aid for promoting the good texture formation of Lactobacillus rhamnosus fermented milk were increased by about 1.5 times, respectively, compared with the fermented milk (Examples 1 to 3) not using the fermentation aid for promoting the good texture formation of Lactobacillus rhamnosus fermented milk, which promoted the formation of a good texture of the fermented milk, and the second fermentation time and the number of live bacteria at the end of the fermentation were relatively close. In Example 16 to Example 18 and Comparative Example 2, the fermentation aid for promoting the growth of Lactobacillus rhamnosus and the fermentation aid for promoting the good texture formation of Lactobacillus rhamnosus fermented milk (Example 16 to Example 18) were used at the same time. Compared with the use of only the fermentation aid for promoting the good texture formation of Lactobacillus rhamnosus fermented milk (Comparative Example 2), the hardness, viscosity, elasticity and cohesion of the fermented milk were relatively close, indicating that the fermentation aid for promoting the growth of Lactobacillus rhamnosus will not have an adverse effect on the fermentation aid for promoting the good texture formation of Lactobacillus rhamnosus fermented milk;

[0098] (4) Comparing Examples 22-24 with Examples 1-3, the number of live bacteria in the fermented milk stored for 21 days increased tenfold in the fermented milk using the fermentation aid for slowing down the death of Lactobacillus rhamnosus (Examples 22-24) compared with the fermented milk without the fermentation aid for slowing down the death of Lactobacillus rhamnosus (Examples 1-3); Comparing Examples 22-24 with Comparative Example 3, the fermentation aid for promoting the growth of Lactobacillus rhamnosus and the fermentation aid for slowing down the death of Lactobacillus rhamnosus (Examples 22-24) were used at the same time. Compared with the fermentation aid for slowing down the death of Lactobacillus rhamnosus alone (Comparative Example 3), the decrease rate of the number of live bacteria in the fermented milk stored for 21 days was greatly reduced, indicating that the fermentation aid for promoting the growth of Lactobacillus rhamnosus can further enhance the effect of the fermentation aid for slowing down the death of Lactobacillus rhamnosus on slowing down the death of Lactobacillus rhamnosus;

[0099] (5) Comparing Examples 7 to 9 with Examples 4 to 6, the fermentation aids promoting the growth of Lactobacillus rhamnosus, the fermentation aids promoting the production of flavor substances by Lactobacillus rhamnosus, and the fermentation aids promoting the formation of good texture of milk fermented by Lactobacillus rhamnosus (Examples 7 to 9) were used. Compared with the use of the fermentation aids promoting the growth of Lactobacillus rhamnosus and the fermentation aids promoting the production of flavor substances by Lactobacillus rhamnosus (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;

[0100] (6) Comparing Examples 7 to 9 with Examples 10 to 12, the fermentation aids promoting the growth of Lactobacillus rhamnosus, the fermentation aids promoting the production of flavor substances by Lactobacillus rhamnosus, the fermentation aids promoting the formation of good texture of milk fermented by Lactobacillus rhamnosus alone, and the fermentation aids slowing down the decline of Lactobacillus rhamnosus (Examples 10 to 12) were used. Compared with the use of the fermentation aids promoting the growth of Lactobacillus rhamnosus, the fermentation aids promoting the production of flavor substances by Lactobacillus rhamnosus, and the fermentation aids promoting the formation of good texture of milk fermented by Lactobacillus rhamnosus alone (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 typical flavor substances diacetyl and 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 ten times;

[0101] (7) Comparing Examples 13 to 15 with Examples 4 to 6, the use of fermentation aids that promote the growth of Lactobacillus rhamnosus, fermentation aids that promote the production of flavor substances by Lactobacillus rhamnosus, and fermentation aids that slow down the decline of Lactobacillus rhamnosus (Examples 13 to 15) showed that the number of viable bacteria in the fermented milk at the end of the second fermentation time and the content of typical flavor substances diacetyl and 3-hydroxy-2-butanone were relatively close, and the number of viable bacteria in the sample stored for 21 days increased nearly tenfold;

[0102] (8) Comparing Examples 16 to 18 with Examples 19 to 21, the fermentation aids promoting the growth of Lactobacillus rhamnosus, the fermentation aids promoting the formation of good texture of milk fermented with Lactobacillus rhamnosus and the fermentation aids slowing down the death of Lactobacillus rhamnosus (Examples 19 to 21) were used. Compared with the use of the fermentation aids promoting the growth of Lactobacillus rhamnosus and the fermentation aids promoting the formation of good texture of milk fermented with Lactobacillus rhamnosus (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 ten times.

[0103] 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.

[0104] 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.

[0105] 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. A growth-promoting fermentation aid for Lactobacillus rhamnosus fermented milk, characterized in that: Including glutamic acid with a mass ratio of 1: (0.15~0.2): (0.1~0.2): (0.2~0.3): (0.1~0.2): (0.1~0.15): (0.0015~0.0025): (0.02~0.03): (0.01~0.02): (0.02~0.03): (0.02~0.025): (0.015~0.02) , glutamine, aspartic acid, asparagine, alanine, calcium pantothenate, thiamine, uracil, manganese sulfate, thymine, guanine and adenine, and also includes threonine, tyrosine, tryptophan, methionine, the mass ratio of the glutamic acid to the threonine, tyrosine, tryptophan, and methionine is 1: (0.1~0.2): (0.1~0.2): (0.1~0.15): (0.15~0.2).

2. The fermentation aid according to claim 1, characterized in that It also includes lysine, riboflavin and calcium chloride, and the mass ratio of the glutamic acid to the lysine, riboflavin and calcium chloride is 1: (0.1-0.2): (0.001-0.002): (0.15-0.2).

3. The fermentation aid according to claim 2, characterized in that It also includes proline, arginine, histidine, and cytosine, and the mass ratio of the glutamic acid to the proline, arginine, histidine, and cytosine is 1: (0.1-0.2): (0.2-0.3): (0.1-0.2): (0.02-0.025).

4. The fermentation aid according to claim 1, characterized in that It also includes proline, arginine, histidine, and cytosine, and the mass ratio of the glutamic acid to the proline, arginine, histidine, and cytosine is 1: (0.1-0.2): (0.2-0.3): (0.1-0.2): (0.02-0.025).

5. A growth-promoting fermentation aid for Lactobacillus rhamnosus fermented milk, characterized in that: Including glutamic acid and glutamic acid in a mass ratio of 1: (0.15~0.2): (0.1~0.2): (0.2~0.3): (0.1~0.2): (0.1~0.15): (0.0015~0.0025): (0.02~0.03): (0.01~0.02): (0.02~0.03): (0.02~0.025): (0.015~0.02) The invention relates to a novel glutamic acid preparation comprising glutamic acid, aspartic acid, asparagine, alanine, calcium pantothenate, thiamine, uracil, manganese sulfate, thymine, guanine and adenine, and also comprising lysine, methionine, riboflavin and calcium chloride. The mass ratio of the glutamic acid to the lysine, methionine, riboflavin and calcium chloride is 1: (0.1-0.2): (0.015-0.2): (0.001-0.002): (0.15-0.2).

6. The fermentation aid according to claim 5, characterized in that It also includes proline, arginine, histidine, and cytosine, and the mass ratio of the glutamic acid to the proline, arginine, histidine, and cytosine is 1: (0.1-0.2): (0.2-0.3): (0.1-0.2): (0.02-0.025).

7. A growth-promoting fermentation aid for Lactobacillus rhamnosus fermented milk, characterized in that: Including glutamic acid with a mass ratio of 1: (0.15~0.2): (0.1~0.2): (0.2~0.3): (0.1~0.2): (0.1~0.15): (0.0015~0.0025): (0.02~0.03): (0.01~0.02): (0.02~0.03): (0.02~0.025): (0.015~0.02) , glutamine, aspartic acid, asparagine, alanine, calcium pantothenate, thiamine, uracil, manganese sulfate, thymine, guanine and adenine, and also includes proline, arginine, histidine, cytosine, the mass ratio of the glutamic acid to the proline, arginine, histidine, cytosine is 1: (0.1~0.2): (0.2~0.3): (0.1~0.2): (0.02~0.025).

8. Use of the fermentation aid according to any one of claims 1 to 7 in the preparation of Lactobacillus rhamnosus fermented milk.

9. The use according to claim 8, characterized in that: The preparation method of the lactobacillus rhamnosus fermented milk comprises the following steps: raising the temperature of the raw milk to 50-55°C, adding a fermentation aid to the raw milk, stirring the raw milk sufficiently, inoculating lactobacillus rhamnosus, and then performing variable temperature fermentation, wherein the fermentation temperature of the first stage is 40-45°C for 3-5 hours, and the fermentation temperature of the second stage is 35-37°C until the pH value is 4.5 at the fermentation end point.

Images