Fermented milk with high antioxidant activity as well as preparation method and application of fermented milk
By combining Agaricus polysaccharide and needle cherry extract in fermented milk and fermented with a specific proportion of fermented milk, the problem of insufficient antioxidant ability of the existing fermented milk was solved, and a high antioxidant performance and good taste was prepared. Fermented milk.
Patent Information
- Application Number
- CN202411776404.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-05
- Publication Date
- 2025-02-07
AI Technical Summary
Only one antioxidant active substance is added to existing fermented milk, which has poor antioxidant ability and is difficult to effectively eliminate free radicals and delay aging and disease occurrence.
Highly antioxidant activity fermented milk is prepared by mixing skim milk, Agaricus polysaccharide, needle cherry extract, sugar and starter in a specific proportion and sterilized and fermented.
It achieves high antioxidant properties of fermented milk, can effectively eliminate free radicals, delay aging and disease occurrence, and has an excellent taste.
Smart Images
Figure BDA0005171573860000071 
Figure BDA0005171573860000072
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of fermented foods, and in particular to a fermented milk with high antioxidant activity and a preparation method and application thereof. Background Art
[0002] Modern medicine believes that the human body continuously produces free radicals while undergoing a series of oxidative metabolism. Excessive free radicals damage lipid substances such as blood cell tissues, turning them into lipid peroxidation products. These products accumulate on the cell membranes, causing the cell membranes to lose their function, resulting in decreased cell vitality and tissue and organ function decline, and inducing diseases such as atherosclerosis, diabetes, and malignant tumors. Excessive free radicals are one of the important causes of human aging.
[0003] Natural plant antioxidants interact with various enzymes to remove excess free radicals and inhibit the generation of various oxygen free radicals, thereby delaying aging and the occurrence of diseases. By regulating the intestinal flora, the body's metabolic function can be improved, and it has an important regulatory effect on the human body's bones, blood circulation, neuroendocrine immune system, and higher centers, removing excess oxidative free radicals to achieve the purpose of delaying aging.
[0004] Therefore, many researchers have added active substances to fermented milk to improve the antioxidant function of yogurt and the health care performance of yogurt. However, adding only one antioxidant active substance to fermented milk has poor antioxidant capacity. Therefore, it is of great significance to develop a fermented milk with high antioxidant activity. Summary of the invention
[0005] The purpose of the present invention is to provide a fermented milk with high antioxidant activity and a preparation method and application thereof.
[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:
[0007] The present invention provides a high antioxidant activity fermented milk, which is prepared from the following components in parts by weight: 220-300 parts of skim milk, 0.4-0.6 parts of antioxidant active substances, 5-12 parts of sugar and 2-4 parts of starter;
[0008] The antioxidant active substance consists of Agaricus blazei murill polysaccharide and acerola cherry extract in a mass ratio of 1:2-3.
[0009] Preferably, the Agaricus blazei murill polysaccharide is prepared by subjecting Agaricus blazei murill fruiting bodies to water extraction and alcohol precipitation, centrifugation to obtain the precipitate, and drying.
[0010] Preferably, the starter is composed of Caucasian lactobacillus yogurt, Bulgarian lactobacillus, and thermophilic streptococci in a mass ratio of 1:1-2:1-2, and the number of viable bacteria in the starter is 1-9×10 8CFU / g.
[0011] The present invention also provides a method for preparing the fermented milk with high antioxidant activity, comprising the following steps:
[0012] (1) mixing skim milk, Agaricus blazei polysaccharide, acerola cherry extract, and sugar, and then homogenizing to obtain raw milk;
[0013] (2) After the raw milk is sterilized, it is inoculated with a starter culture to ferment, and then refrigerated and ripened to obtain the product.
[0014] Preferably, the homogenization pressure is 15-20 MPa, and the homogenization time is 10-20 min.
[0015] Preferably, the fermentation temperature is 37-42° C. and the fermentation time is 6-8 hours.
[0016] Preferably, the refrigerated ripening temperature is 0 to 4° C., and the refrigerated ripening time is 12 to 20 hours.
[0017] The invention also provides application of the fermented milk in preparing health-care food with antioxidant function.
[0018] By adopting the above technical scheme, the present invention has the following beneficial effects: the fermented milk with high antioxidant activity of the present invention is made of the following components in parts by weight: 220-300 parts of skim milk, 0.4-0.6 parts of antioxidant active substances, 5-12 parts of sugar and 2-4 parts of fermentation agents; the antioxidant active substances are composed of Agaricus blazei murill polysaccharide and acerola cherry extract in a mass ratio of 1:2-3. The present invention mixes skim milk with Agaricus blazei murill polysaccharide, acerola cherry extract and sugar, and then homogenizes to obtain raw milk; then sterilizes the raw milk, inoculates the fermentation agent for fermentation, and then refrigerates and ripens to obtain the fermented milk with high antioxidant activity. The fermented milk prepared by the present invention has good antioxidant properties and a better taste. The preparation method of the fermented milk of the present invention is simple and suitable for large-scale promotion and application. DETAILED DESCRIPTION
[0019] The present invention provides a high antioxidant activity fermented milk, which is prepared from the following components in parts by weight: 220-300 parts of skim milk, 0.4-0.6 parts of antioxidant active substances, 5-12 parts of sugar and 2-4 parts of starter;
[0020] The antioxidant active substance consists of Agaricus blazei murill polysaccharide and acerola cherry extract in a mass ratio of 1:2-3.
[0021] In the raw material for preparing fermented milk with high antioxidant activity, the mass fraction of skim milk is 220 to 300 parts, more preferably 240 to 280 parts, and more preferably 260 parts;
[0022] The weight percentage of the antioxidant active substance is 0.4 to 0.6 parts, and more preferably 0.5 parts; the antioxidant active substance is prepared by mixing Agaricus blazei murill polysaccharide and acerola cherry extract in a certain proportion, and the weight ratio of the Agaricus blazei murill polysaccharide to acerola cherry extract is 1:2 to 3, and more preferably 1:2.3 to 2.7, and more preferably 1:2.5;
[0023] The mass fraction of the sugar is 5 to 12 parts, more preferably 7 to 10 parts, and more preferably 8 parts;
[0024] The mass fraction of the leavening agent is 2 to 4 parts, more preferably 2.5 to 3.5 parts, and even more preferably 3 parts.
[0025] The pine mushroom polysaccharide of the present invention is prepared by water extraction and alcohol precipitation of the fruiting body of Agaricus blazei Murrill, centrifugation to obtain the precipitate, and drying. The specific method is: the fruiting body of Agaricus blazei Murrill is dried and crushed, soaked, and added with distilled water for reflux extraction, the solid-liquid ratio is 1g:10-14mL, more preferably 1g:11-13mL, more preferably 1g:12mL; the particle size of the crushed is 40-60 mesh, more preferably 50 mesh; the extraction temperature is 70-90℃, more preferably 75-85℃, more preferably 80℃; the extraction time is 120-140min, more preferably 125-135min, more preferably 130min; extract 2-3 times, take the supernatant, combine and concentrate to 1 / 4-1 / 3 of the original volume, add 3-4 times the volume of anhydrous ethanol, stand still and centrifuge to obtain the precipitate, and freeze-dry to obtain the product. The standing time is 10 to 14 hours, preferably 11 to 13 hours, and more preferably 12 hours; the centrifugal speed is 5000 to 7000 rpm, preferably 5500 to 6500 rpm, and more preferably 6000 rpm; the centrifugal time is 10 to 20 minutes, preferably 13 to 18 minutes, and more preferably 15 minutes. After centrifugation, the precipitate is taken, washed with deionized water 2 to 3 times, and then freeze-dried. The present invention has no special restrictions on the freeze-drying parameters, and can prepare the Agaricus blazei murill polysaccharide into freeze-dried powder.
[0026] The starter used in the present invention is a mixture of Caucasian lactobacillus yogurt, Bulgarian lactobacillus and thermophilic streptococcus, wherein the mass ratio of Caucasian lactobacillus yogurt, Bulgarian lactobacillus and thermophilic streptococcus is 1:1-2:1-2, more preferably 1:1.3-1.7:1.3-1.7, more preferably 1:1:1; the number of viable bacteria in the starter is 1-9×10 8 CFU / g, more preferably 3 to 8×10 8 CFU / g, more preferably 1×10 8 CFU / g.
[0027] The present invention also provides a method for preparing the fermented milk with high antioxidant activity, comprising the following steps:
[0028] (1) mixing skim milk, Agaricus blazei polysaccharide, acerola cherry extract, and sugar, and then homogenizing to obtain raw milk;
[0029] (2) After the raw milk is sterilized, it is inoculated with a starter culture to ferment, and then refrigerated and ripened to obtain the product.
[0030] The present invention first weighs the corresponding mass of raw materials, mixes skim milk with Agaricus blazei polysaccharide, acerola cherry extract and sugar, and then homogenizes to obtain raw milk; the homogenization pressure is 15-20Mpa, more preferably 17-19Mpa, and more preferably 18Mpa; the homogenization time is 10-20min, more preferably 12-18min, and more preferably 15min; the homogenization time is adjusted according to the mass of the raw milk. The present invention sterilizes the raw milk, and the sterilization adopts high-temperature instantaneous sterilization to minimize the destruction of nutrients. The sterilization temperature is 120-130°C, more preferably 123-127°C, and more preferably 125°C; the sterilization time is 1-5s, more preferably 2-4s, and more preferably 3s.
[0031] The present invention sterilizes the raw milk, inoculates the starter for fermentation, and then refrigerates and ripens it to obtain the fermented milk with high antioxidant activity. The fermentation temperature is 37-42°C, more preferably 38-41°C, more preferably 40°C, and the fermentation time is 6-8h, more preferably 6.5-7.5h, more preferably 7h; after the fermentation is completed, the refrigerated ripening is carried out, the refrigerated ripening temperature is 0-4°C, more preferably 1-3°C, more preferably 2°C; the refrigerated ripening time is 12-20h, more preferably 14-18h, more preferably 16h.
[0032] The invention also provides application of the fermented milk in preparing health-care food with antioxidant function.
[0033] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.
[0034] The acerola cherry extract in the embodiment of the present invention was purchased from Xi'an Ruilin Biotechnology Co., Ltd., Lactobacillus bulgaricus CCTCC CB 20082294, Streptococcus thermophilus CCTCC CB 20082309 were from China Center for Type Culture Collection; Lactobacillus caucasus was collected with the number CGMCC No.17506 from the General Microbiological Center of China National Microbiological Culture Collection Administration. Other raw materials / reagents, unless otherwise specified, can be purchased through commercial channels or prepared according to methods well known to those skilled in the art.
[0035] Preparation of bacterial powder: Pick each strain, inoculate it into a fermentation tank for cultivation after expansion culture, and collect the bacterial sludge by high-speed tubular centrifuge when it reaches the logarithmic phase, mix it evenly with the bacterial protective agent, and immerse the feed port of the low-temperature spray dryer in the mixed solution of each bacterial sludge and bacterial protective agent. After the equipment runs stably, set the parameters of inlet temperature to 70°C, outlet temperature to 50°C, and flow rate to 12mL / min. Control the feed switch to start feeding, and turn off the feed switch and air inlet switch after the operation is completed. The material enters the storage box from the discharge port, and the bacterial powder is collected. The number of viable bacteria of Lactobacillus bulgaricus powder is 3.8×10 8 CFU / g, the number of viable bacteria of thermophilic Streptococcus powder is 7.1×10 8 CFU / g, the number of viable bacteria of Caucasian yogurt Lactobacillus powder is 5.6×10 8 CFU / g.
[0036] Example 1
[0037] Preparation of Agaricus blazei murill polysaccharide: Agaricus blazei murill fruiting body and distilled water were mixed at a solid-liquid ratio of 1g:10mL, and then refluxed for extraction at an extraction temperature of 70°C and an extraction time of 120min. The extraction was repeated twice, and the supernatants were combined and concentrated to 1 / 4 of the original volume. Four times the volume of anhydrous ethanol was added. After standing for 10h, the precipitate was centrifuged at 5000rpm for 20min to obtain the precipitate. The precipitate was washed twice with deionized water and freeze-dried to obtain freeze-dried powder of Agaricus blazei murill polysaccharide.
[0038] Preparation of fermented milk with high antioxidant activity: 22kg of skim milk, 0.04kg of antioxidant active substances, including 0.01kg of Agaricus blazei polysaccharide and 0.03kg of acerola extract (mass ratio of 1:3), and 0.5kg of white sugar, are homogenized at 15Mpa for 10min, and then sterilized at high temperature for 5s at a temperature of 120°C. After sterilization, 0.2kg of starter, including 0.04kg of Caucasian lactobacillus powder, 0.08kg of Bulgarian lactobacillus powder, and 0.08kg of thermophilic streptococcus powder (1:2:2), are inoculated, and fermented at 37°C for 6h. After fermentation, the fermented milk with high antioxidant activity is refrigerated and ripened at 0°C for 20h to obtain.
[0039] Example 2
[0040] Preparation of Agaricus blazei murill polysaccharide: Agaricus blazei murill fruiting body and distilled water were mixed at a solid-liquid ratio of 1g:12mL, and then refluxed for extraction at an extraction temperature of 80°C and an extraction time of 130min. The extraction was repeated twice, and the supernatants were combined and concentrated to 1 / 4 of the original volume. Four times the volume of anhydrous ethanol was added. After standing for 12h, the precipitate was centrifuged at 6000rpm for 15min, and the precipitate was washed twice with deionized water. The precipitate was freeze-dried to obtain freeze-dried powder of Agaricus blazei murill polysaccharide.
[0041] Preparation of fermented milk with high antioxidant activity: 25kg of skim milk, 0.05kg of antioxidant active substances, including 0.014kg of Agaricus blazei polysaccharide and 0.036kg of acerola extract (mass ratio is about 1:2.5), and 0.8kg of white sugar, are homogenized at 18Mpa for 15min, and then sterilized at high temperature for 3s at a temperature of 125°C. After sterilization, 0.3kg of starter, including 0.1kg of Caucasian lactobacillus powder, 0.1kg of Bulgarian lactobacillus powder, and 0.1kg of thermophilic streptococcus powder (1:1:1), are inoculated, and fermented at 40°C for 7h. After fermentation, the fermented milk with high antioxidant activity is refrigerated and ripened at 2°C for 15h.
[0042] Example 3
[0043] Preparation of Agaricus blazei murill polysaccharide: Agaricus blazei murill fruiting body and distilled water were mixed at a solid-liquid ratio of 1g:14mL, and then refluxed for extraction at 90°C for 140min. The extraction was repeated 3 times, and the supernatants were combined and concentrated to 1 / 3 of the original volume. Anhydrous ethanol 3 times in volume was added, and the mixture was allowed to stand for 14h. The mixture was centrifuged at 7000rpm for 10min to obtain a precipitate. The precipitate was washed 3 times with deionized water, and freeze-dried to obtain freeze-dried powder of Agaricus blazei murill polysaccharide.
[0044] Preparation of fermented milk with high antioxidant activity: 30kg of skim milk, 0.06kg of antioxidant active substances, including 0.015kg of Agaricus blazei polysaccharide, 0.045kg of acerola extract (mass ratio of 1:3), and 1.2kg of white sugar, are homogenized at 20Mpa for 20min, and then sterilized at high temperature for 1s at a temperature of 130°C. After sterilization, 0.4kg of starter, including 0.1kg of Caucasian lactobacillus powder, 0.15kg of Bulgarian lactobacillus powder, and 0.15kg of thermophilic streptococcus powder (1:1.5:1.5), are inoculated, and fermented at 42°C for 8h. After fermentation, the fermented milk with high antioxidant activity is refrigerated and ripened at 4°C for 12h to obtain.
[0045] Comparative Example 1
[0046] Different from Example 1, no acerola cherry extract was added.
[0047] Comparative Example 2
[0048] Different from Example 1, no Agaricus blazei murill polysaccharide was added.
[0049] Comparative Example 3
[0050] The difference from Example 1 is that the amount of Agaricus blazei murill polysaccharide is 0.03 kg and the amount of acerola cherry extract is 0.01 kg.
[0051] Comparative Example 4
[0052] The difference from Example 1 is that Caucasian lactobacillus sour is replaced by Bifidobacterium lactis.
[0053] Experimental Example 1 Determination of Antioxidant Capacity of Fermented Milk
[0054] The fermented milks prepared according to the methods of Examples 1 to 3 and Comparative Examples 1 to 4 were repeated three times in each group, and the DPPH free radical scavenging rate, hydroxyl free radical scavenging rate and ABTS free radical scavenging rate of the fermented milks in each group were measured, and the average values were calculated.
[0055] The DPPH free radical scavenging rate was determined according to the method in the literature “Antioxidant activity of extracts from Gevuina avellana and Rosarubiginosa defatted seeds”;
[0056] The hydroxyl radical scavenging rate was determined according to the method in the literature "Water-soluble polysaccharide from the fruiting bodies of Chroogomphis rutilus (Schaeff.: Fr.) OK Miller: Isolation, structural features and its scavenging effect on hydroxyl radical";
[0057] The ABTS free radical scavenging rate was determined according to the method in the literature “Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) methods.” The results are shown in Table 1.
[0058] Table 1 Antioxidant properties of fermented milk in each group
[0059]
[0060] As can be seen from Table 1, the present invention adds acerola cherry extract and Agaricus blazei murill polysaccharide to the raw materials for preparing fermented milk, and obtains good antioxidant performance through fermentation with a starter containing Caucasian lactobacillus yogurt, Lactobacillus bulgaricus and thermophilic Streptococcus. In addition, the DPPH radical scavenging rate / hydroxyl radical scavenging rate when acerola cherry extract and Agaricus blazei murill polysaccharide are added simultaneously during the preparation of fermented milk is higher than the sum of the DPPH radical scavenging rate / hydroxyl radical scavenging rate when acerola cherry extract or Agaricus blazei murill polysaccharide is added alone, indicating that the two can synergistically exert antioxidant function.
[0061] Example 2 Fermented milk texture determination
[0062] The fermented milks prepared according to the methods of Examples 1 to 3 and Comparative Examples 1 to 4 were repeated three times in each group, and a Brookfield CT3 texture analyzer was used with a test distance of 25.00 mm and a probe speed of 2.00 mm·s -1 The texture (hardness, viscosity, adhesion, cohesion, elasticity and adhesiveness) of the fermented milk prepared by the above process was tested using the parameter model. The results are shown in Table 2.
[0063] Table 2 Determination results of the texture of fermented milk in each group
[0064]
[0065]
[0066] The texture of fermented milk is determined by the raw materials and fermentation process of the fermented milk. As shown in Table 2, the fermented milk prepared by the present invention is better than those of Comparative Examples 1 to 4 in terms of hardness, viscosity, cohesion, elasticity and adhesiveness, indicating that the fermented milk prepared by the present invention has a better taste.
[0067] It can be seen from the above examples that the present invention provides a fermented milk with high antioxidant activity and a preparation method and application thereof. The fermented milk prepared by the present invention has high antioxidant activity and good taste.
[0068] 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 principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.
Claims
1. A fermented milk with high antioxidant activity, characterized in that: The invention is prepared from the following components in parts by weight: 220-300 parts of skim milk, 0.4-0.6 parts of antioxidant active substances, 5-12 parts of sugar and 2-4 parts of fermentation agent; The antioxidant active substance consists of Agaricus blazei murill polysaccharide and acerola cherry extract in a mass ratio of 1:2-3.
2. The fermented milk with high antioxidant activity according to claim 1, characterized in that The Agaricus blazei murill polysaccharide is prepared by subjecting the Agaricus blazei murill fruiting bodies to water extraction and alcohol precipitation, centrifugation to obtain the precipitate, and drying.
3. The fermented milk with high antioxidant activity according to claim 1, characterized in that The fermentation agent is composed of Caucasian lactobacillus yogurt, Bulgarian lactobacillus, and thermophilic streptococcus in a mass ratio of 1:1-2:1-2, and the number of live bacteria in the fermentation agent is 1-9×10 8 CFU / g.
4. The method for preparing fermented milk with high antioxidant activity according to any one of claims 1 to 3, characterized in that: The following steps are involved: (1) mixing skim milk, Agaricus blazei polysaccharide, acerola cherry extract, and sugar, and then homogenizing to obtain raw milk; (2) After the raw milk is sterilized, it is inoculated with a starter culture to ferment, and then refrigerated and ripened to obtain the product.
5. The preparation method according to claim 4, characterized in that: The homogenization pressure is 15-20 MPa, and the homogenization time is 10-20 min.
6. The preparation method according to claim 4, characterized in that: The sterilization is: instantaneous sterilization at a temperature of 120° C. to 130° C. for 1 to 5 seconds.
7. The preparation method according to claim 4, characterized in that: The fermentation temperature is 37-42° C., and the fermentation time is 6-8 hours.
8. The preparation method according to claim 4, characterized in that: The refrigerated ripening temperature is 0 to 4° C., and the refrigerated ripening time is 12 to 20 hours.
9. Use of the fermented milk according to any one of claims 1 to 3 in the preparation of health food with antioxidant function.