Air-sensing high-protein coconut yoghourt and preparation method thereof

Abstract

The invention relates to air-sensing high-protein coconut yoghourt and a preparation method thereof. The invention relates to the field of food. Specifically, the invention relates to a fermentation composition, and a food product and a culture comprising the fermentation composition. The invention also relates to a method for preparing yoghourt by using the fermentation composition, and application of the fermentation composition in preparation of a leavening agent or food needing to be fermented.

Description

Technical Field

[0001] The present application relates to the field of food. Specifically, it relates to a fermentation composition, as well as foods and cultures containing the fermentation composition. The present application also relates to a method for preparing yogurt using the fermentation composition, and the use of the fermentation composition in preparing a starter culture or a food that requires fermentation. Background Art

[0002] In recent years, the categories of plant-based products have been diversified, with an endless stream of coconut-based products, and the types of coconut yogurt are also increasing day by day.

[0003] Currently, the characteristics of coconut yogurt on the market are different. For example, the strong gel of milk-based set yogurt results in a thick texture, making it unsuitable for drinking and quenching thirst. For example, gas production during yogurt fermentation can lead to microbial contamination or uneven gas inflation.

[0004] Therefore, there is a need to provide a new type of coconut yogurt to overcome the above problems and meet the needs of consumers. Summary of the Invention

[0005] The applicant of the present application adds citrus fiber (1.5 - 3‰), which ensures the stability of the product, does not affect the drinking texture of the product, avoids the pasty texture brought by ordinary starch, and also avoids the strong coagulation structure brought by the colloid, which makes the product have a poor texture. Adding soy protein can increase the protein content. Adding protease during fermentation can still ensure the smooth texture of the product under high protein indicators, giving the product better nutrition. At the same time, in order to better enhance the fizzling texture of the product, a set yogurt process is adopted, the fermentation temperature is controlled at 28 - 30°C, 1‰ - 2‰ sodium citrate is added, and the starter culture is composed of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, and Leuconostoc mesenteroides subsp. mesenteroides.

[0006] Therefore, in the first aspect, the present application provides a fermentation composition, which comprises or consists of the following strains: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, and Leuconostoc mesenteroides subsp. mesenteroides.

[0007] In certain embodiments, the ratio of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, and Leuconostoc mesenteroides subsp. mesenteroides is 1:1:(1.5 - 2):(2 - 3).

[0008] In certain embodiments, the ratio of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, and Leuconostoc mesenteroides subsp. mesenteroides in the fermentation composition is 1:1:2:2.

[0009] In certain embodiments, the ratio of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, and Leuconostoc mesenteroides subsp. mesenteroides in the fermentation composition is 1:1:1.5:2.

[0010] In certain embodiments, the ratio of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, and Leuconostoc mesenteroides subsp. mesenteroides in the fermentation composition is 1:1:2:3.

[0011] In certain embodiments, the ratio of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, and Leuconostoc mesenteroides subsp. mesenteroides in the fermentation composition is 1:1:1.5:3.

[0012] In a second aspect, the present application provides a food, which comprises the fermentation composition described in the first aspect.

[0013] In certain embodiments, the food is a solid food (e.g., gummy candy, lozenge, capsule, bacterial powder), a liquid food (e.g., beverage), or a semi - solid food (e.g., jelly).

[0014] In certain embodiments, the food is a dietary supplement, a nutritional preparation, a functional food, or a beverage product.

[0015] In certain embodiments, the fermentation composition in the food is present in an amount of 1 - 100 CFU / dose (e.g., 1 - 5 CFU / dose, 5 - 10 CFU / dose, 10 - 20 CFU / dose, 20 - 30 CFU / dose, 30 - 50 CFU / dose, 50 - 70 CFU / dose, 70 - 100 CFU / dose).

[0016] In certain embodiments, the fermentation composition in the food is present in the form of pills, powders, capsules, tablets, granules, film - coated agents, sachets, or dragees.

[0017] In certain embodiments, the food is a dairy product.

[0018] In certain embodiments, the dairy product is selected from yogurt, flavored fermented milk, lactic acid bacteria beverage, cheese, milk tablets, or any combination thereof.

[0019] In certain embodiments, the food product comprises: the fermentation composition according to the first aspect, sodium citrate, and citrus fiber.

[0020] In certain embodiments, the food product comprises: the fermentation composition according to the first aspect, sodium citrate, citrus fiber; and one or more selected from the following: protease, a substance providing sweetness, a substance providing a special flavor, a substance providing nutrition, or any combination thereof.

[0021] In certain embodiments, the substance providing sweetness is selected from white granulated sugar, fructose, glucose, steviol glycoside, sucralose, sodium cyclamate, acesulfame potassium, erythritol, maltitol, aspartame, neotame, xylitol, or any combination thereof.

[0022] In certain embodiments, the substance providing nutrition is selected from protein, fat, or any combination thereof.

[0023] In certain embodiments, the protein is selected from soy protein, pea protein, chickpea protein, or any combination thereof.

[0024] In certain embodiments, the fat is selected from coconut oil, corn oil, olive oil, soybean oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, canola oil, safflower oil, sunflower oil, linseed oil, palm oil, cocoa butter, or any combination thereof.

[0025] In certain embodiments, the substance providing a special flavor is selected from coconut milk, coconut meat, coconut water, oats, chia seeds, or any combination thereof.

[0026] In certain embodiments, the food product comprises: the fermentation composition according to the first aspect, water, sodium citrate, citrus fiber, protease, white granulated sugar, coconut milk powder, and soy protein.

[0027] In certain embodiments, the amount of sodium citrate in the food product is 0.01 - 0.5 parts.

[0028] In certain embodiments, the amount of sodium citrate in the food product is 0.01 part, 0.05 part, 0.1 part, 0.15 part, 0.2 part, 0.3 part, 0.35 part, 0.4 part, 0.45 part, 0.5 part.

[0029] In certain embodiments, the amount of sodium citrate in the food product is 0.15 part - 0.2 part.

[0030] In certain embodiments, the amount of citrus fiber in the food product is 0.01 - 0.5 parts.

[0031] In certain embodiments, the citrus fiber in the food is 0.01 part, 0.05 part, 0.1 part, 0.15 part, 0.2 part, 0.3 part, 0.4 part, or 0.5 part.

[0032] In certain embodiments, the citrus fiber in the food is from 0.15 part to 0.3 part.

[0033] In certain embodiments, the white granulated sugar in the food is from 1 to 10 parts.

[0034] In certain embodiments, the white granulated sugar in the food is 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, or 10 parts.

[0035] In certain embodiments, the coconut milk powder in the food is from 10 to 20 parts.

[0036] In certain embodiments, the coconut milk powder in the food is 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, or 20 parts.

[0037] In certain embodiments, the soy protein in the food is from 1 to 10 parts.

[0038] In certain embodiments, the soy protein in the food is 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, or 10 parts.

[0039] In a third aspect, the present application provides a method for preparing a fermented dairy product, the method comprising: after sterilizing the dairy product, adding the fermentation composition described in the first aspect for fermentation.

[0040] In certain embodiments, the dairy product is selected from yogurt, flavored fermented milk, lactic acid bacteria beverage, cheese, milk tablets, or any combination thereof.

[0041] In certain embodiments, 1 - 100 CFU / dose of the fermentation composition described in the first aspect is added (for example, 1 - 5 CFU / dose, 5 - 10 CFU / dose, 10 - 20 CFU / dose, 20 - 30 CFU / dose, 30 - 50 CFU / dose, 50 - 70 CFU / dose, 70 - 100 CFU / dose).

[0042] In certain embodiments, the method is completed by the steps described below:

[0043] (a) Providing raw materials for preparing the dairy product;

[0044] (b) Degassing;

[0045] (c) Homogenizing;

[0046] (d) Sterilization (e.g., pasteurization);

[0047] (e) Fermentation by adding the fermentation composition described in the first aspect; optionally, a protease is also added.

[0048] Optionally, the fermented product is canned.

[0049] In certain embodiments, in step (a), citrus fiber and sodium citrate are provided and the materials are stirred.

[0050] In certain embodiments, coconut milk powder, soy protein, and granulated sugar are also provided.

[0051] In certain embodiments, in step (b), the product obtained in step (a) is degassed at 65 °C and 18 MPa pressure.

[0052] In certain embodiments, in step (c), homogenization is carried out at 60 °C and 30 / 180 bar pressure.

[0053] In certain embodiments, in step (d), sterilization is carried out at 95 °C for 300 s.

[0054] In a third aspect, the present application provides the use of the fermentation composition described in the first aspect in the preparation of a starter culture or a food that requires fermentation.

[0055] In certain embodiments, the food that requires fermentation is selected from cheese, milk tablets, bread, yogurt, fermented milk with flavor, and lactic acid bacteria beverages.

[0056] In a fourth aspect, the present application provides a culture comprising the fermentation composition described in the first aspect.

[0057] In certain embodiments, the culture further comprises components that provide nutrition (e.g., solid or liquid culture medium, feeder cell layer).

[0058] In certain embodiments, the components that provide nutrition are selected from proteins, carbohydrates, fats, probiotics, enzymes, vitamins, immunomodulators, milk substitutes, minerals, amino acids, or any combination thereof.

[0059] In certain embodiments, the culture further comprises a cell-free culture filtrate of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, and / or Leuconostoc mesenteroides subsp. mesenteroides.

[0060] In certain embodiments, the culture further comprises derivatives of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, and / or Leuconostoc mesenteroides subsp. mesenteroides.

[0061] In certain embodiments, the derivatives are selected from metabolites, enzymes, cell structure components (e.g., cell walls or their components), exopolysaccharides, bacteriocins, compounds containing immunogenic components, or any combination thereof.

[0062] Term Definition

[0063] In the present invention, unless otherwise specified, scientific and technical terms used herein have the meanings commonly understood by those skilled in the art. Moreover, the operating steps such as molecular genetics, nucleic acid chemistry, chemistry, molecular biology, biochemistry, cell culture, microbiology, cell biology, genomics, and recombinant DNA used herein are all conventional steps widely used in the corresponding fields. At the same time, to better understand the present invention, the definitions and explanations of related terms are provided below.

[0064] As used herein, the term "lactic acid bacteria" is a general term for bacteria that produce large amounts of lactic acid as metabolites. It can include, for example, lactic acid bacteria in the genera Lactococcus species spp., Streptococcus spp., Lactobacillus spp., Leuconostoc spp., Pediococcus spp., Brevibacterium spp., Enterococcus spp., and Propionibacterium spp.

[0065] The term "fermentation" used herein refers to the process of propagating or culturing microbial cells under aerobic or anaerobic conditions.

[0066] As used herein, the term "dietary supplement" refers to an edible product that can provide beneficial effects (e.g., nutritional effects, preventive effects, therapeutic effects, or other beneficial effects) to consumers. In this article, dietary supplements cover products such as nutritional products and supplements.

[0067] As used herein, the term "CFU (Colony-Forming Units)" or "U" refers to the total number of microbial communities such as bacteria, fungi, and yeasts in a product, and is usually used for calculating the number of viable bacteria.

[0068] As used herein, the term "CFU / dose" means the amount of the fermentation composition present in the food provided.

[0069] Beneficial Effects of the Invention

[0070] Compared with the prior art, the fermentation composition of the present application improves the fermentation rate, achieves high gas production, and also ensures the product taste. Moreover, by controlling the respective ratios of the fermentation composition, sodium citrate, and citrus fiber, it not only ensures the bubbly taste of fermentation but also does not exhibit obvious water separation phenomenon and delays the fermentation. Further, by adding protease, it ensures a smooth taste in high-protein (protein > 6g / 100g) products, provides a good drinking experience, and the product has a solid gas feeling with the gas evenly distributed in the product.

[0071] Thus, the present application obtains a yogurt product with a smooth taste, a good drinking experience, a solid gas feeling in the product, and stability (without obvious water separation phenomenon).

[0072] The embodiments of the present invention will be described in detail below in conjunction with the examples. However, those skilled in the art will understand that the following examples are only used to illustrate the present invention and not to limit the scope of the present invention. According to the following detailed description of the preferred embodiments, various objects and advantageous aspects of the present invention will become apparent to those skilled in the art. Detailed Embodiments

[0073] The present invention will now be described with reference to the following examples which are intended to illustrate (but not limit) the present invention. Unless otherwise specified, the experiments and methods described in the examples are carried out basically according to the conventional methods well-known in the art and described in various reference documents.

[0074] In addition, for those conditions not specified in the examples, they are carried out according to the conventional conditions or the conditions recommended by the manufacturer. For the reagents or instruments whose manufacturers are not specified, they are all conventional products that can be obtained through commercial purchase. Those skilled in the art know that the examples describe the present invention by way of example and are not intended to limit the scope claimed by the present invention. All the published cases and other reference materials mentioned herein are incorporated herein by reference in their entirety.

[0075] Example 1

[0076] (1) Material preparation: Heat 707g of water to 70°C, add 180g of coconut milk powder, 60g of soy protein, 50g of granulated sugar, 1.5g of citrus fiber (purchased from Azelis Trading Company), and 1.5g of sodium citrate, and stir and dissolve the materials at 70°C for 40 minutes to obtain the base.

[0077] (2) Degassing: Degas the formulated milk obtained in step (1) at 65°C and a pressure of 18MPa.

[0078] (3) Homogenization: After degassing, enter the homogenization system for homogenization. The homogenization temperature is 60°C, and the homogenization pressure is 30 / 180 bar.

[0079] (4) Pasteurization: After homogenization, it enters the sterilization system for pasteurization at a sterilization temperature of 95 °C and a sterilization time of 300 s.

[0080] (5) Inoculation: The sample processed in step (4) is cooled to 28 °C, and 3 U of starter culture powder is added (wherein, the starter culture contains a total of 4 strains purchased from Yiran Biotech, namely, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, and Leuconostoc mesenteroides subsp. mesenteroides, and their ratio is 1:1:2:3) and protease (purchased from IFF Company, and the protease is added at 3% of the product protein content).

[0081] (6) Filling and fermentation: The product obtained in step (5) is filled and fermented at 28 °C until the pH ≤ 4.7, then the fermentation is stopped.

[0082] (7) Quick cooling and ripening: The filled product is passed through a quick cooling tunnel and then placed in a refrigerator at 4 - 6 °C for ripening.

[0083] Example 2

[0084] (1) Material preparation: Heat 726.5 g of water to 70 °C, add 160 g of coconut milk powder, 60 g of pea protein, 50 g of granulated sugar, 1.5 g of citrus fiber, and 2 g of sodium citrate, and stir and prepare the material at 70 °C for 40 min to obtain the base.

[0085] (2) Degassing: Degas the formulated milk obtained in step (1) at 65 °C and a pressure of 18 MPa.

[0086] (3) Homogenization: After degassing, it enters the homogenization system for homogenization at a homogenization temperature of 60 °C and a homogenization pressure of 30 / 180 bar.

[0087] (4) Pasteurization: After homogenization, it enters the sterilization system for pasteurization at a sterilization temperature of 95 °C and a sterilization time of 300 s.

[0088] (5) Inoculation: The sample processed in step (4) is cooled to 28 °C, and 3 U of starter culture (the 4 strains included in the starter culture are the same as above, and their ratio is 1:1:1.5:2) and protease (purchased from IFF Company, and the protease is added at 3% of the product protein content).

[0089] (6) Filling and fermentation: The product obtained in step (5) is filled and fermented at 28°C until the pH ≤ 4.7, then the fermentation is stopped.

[0090] (7) Quick cooling and after-ripening: The filled product is passed through a quick-cooling tunnel and then placed in cold storage at 4 - 6°C for after-ripening.

[0091] Example 3

[0092] (1) Material preparation: Heat 709.5 g of water to 70°C, add 190 g of coconut milk powder, 50 g of soy protein, 50 g of granulated sugar, 3 g of citrus fiber, and 1.5 g of sodium citrate, and stir and prepare the material at 70°C for 40 min to obtain the base.

[0093] (2) Degassing: Degas the formulated milk obtained in step (1) at 65°C and a pressure of 18 MPa.

[0094] (3) Homogenization: After degassing, enter the homogenization system for homogenization. The homogenization temperature is 60°C, and the homogenization pressure is 30 / 180 bar.

[0095] (4) Pasteurization: After homogenization, enter the sterilization system for pasteurization. The sterilization temperature is 95°C, and the sterilization time is 300 s.

[0096] (5) Inoculation: Cool the sample processed in step (4) to 28°C, add 3 U of starter culture (the 4 strains included in the starter culture are the same as above, and their ratio is 1:1:2:2) and protease (purchased from IFF Company, and the protease is added according to 3% of the product protein content).

[0097] (6) Filling and fermentation: The product obtained in step (5) is filled and fermented at 28°C until the pH ≤ 4.7, then the fermentation is stopped.

[0098] (7) Quick cooling and after-ripening: The filled product is passed through a quick-cooling tunnel and then placed in cold storage at 4 - 6°C for after-ripening.

[0099] Comparative Example 1

[0100] (1) Material preparation: Heat 707 g of water to 70°C, add 180 g of coconut milk powder, 60 g of soy protein, 50 g of granulated sugar, 1.5 g of citrus fiber, and 3 g of sodium citrate, and stir and prepare the material at 70°C for 40 min to obtain the base.

[0101] (2) Degassing: Degas the formulated milk obtained in step (1) at 65°C and a pressure of 18 MPa.

[0102] (3) Homogenization: After degassing, enter the homogenization system for homogenization. The homogenization temperature is 60°C, and the homogenization pressure is 30 / 180 bar.

[0103] (4) Pasteurization: After homogenization, it enters the sterilization system for pasteurization. The sterilization temperature is 95°C and the sterilization time is 300 s.

[0104] (5) Inoculation: Cool the sample processed in step (4) to 28°C and add 3 U of starter culture (the same 4 strains included in the starter culture, and their ratio is 1:1:1:1).

[0105] (6) Filling and fermentation: Fill the product obtained in step (5), and ferment at 28°C until pH ≤ 4.7, then stop fermentation.

[0106] (7) Quick cooling and after-ripening: After passing the filled product through a quick-cooling tunnel, place it in cold storage at 4 - 6°C for after-ripening.

[0107] Comparative Example 2

[0108] (1) Material preparation: Heat 707 g of water to 70°C, add 180 g of coconut milk powder, 60 g of soy protein, 50 g of granulated sugar, 1 g of citrus fiber, and 0.5 g of sodium citrate, and stir and prepare the material at 70°C for 40 min to obtain the base.

[0109] (2) Degassing: Degas the formulated milk obtained in step (1) at 65°C and a pressure of 18 MPa.

[0110] (3) Homogenization: After degassing, enter the homogenization system for homogenization. The homogenization temperature is 60°C and the homogenization pressure is 30 / 180 bar.

[0111] (4) Pasteurization: After homogenization, it enters the sterilization system for pasteurization. The sterilization temperature is 95°C and the sterilization time is 300 s.

[0112] (5) Inoculation: Cool the sample processed in step (4) to 28°C, add 3 U of starter culture (the same 4 strains included in the starter culture, and their ratio is 1:1:2:4) and protease (purchased from IFF Company, and the protease is added at 3% of the product protein content).

[0113] (6) Filling and fermentation: Fill the product obtained in step (5), and ferment at 28°C until pH ≤ 4.7, then stop fermentation.

[0114] (7) Quick cooling and after-ripening: After passing the filled product through a quick-cooling tunnel, place it in cold storage at 4 - 6°C for after-ripening.

[0115] Comparative Example 3

[0116] (1) Material preparation: Heat 708 g of water to 70°C, add 180 g of coconut milk powder, 60 g of soy protein, 50 g of granulated sugar, 1 g of citrus fiber, and 1.0 g of sodium citrate, and stir and prepare the material at 70°C for 40 min to obtain the base.

[0117] (2) Degassing: Degas the blended milk prepared in step (1) at 65 °C and a pressure of 18 MPa.

[0118] (3) Homogenization: After degassing, enter the homogenization system for homogenization. The homogenization temperature is 60 °C and the homogenization pressure is 30 / 180 bar.

[0119] (4) Pasteurization: After homogenization, enter the sterilization system for pasteurization. The sterilization temperature is 95 °C and the sterilization time is 300 s.

[0120] (5) Inoculation: Cool the sample processed in step (4) to 28 °C, and add 3 U of starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus, both purchased from Chr. Hansen) and protease (purchased from IFF Company, and the protease is added at 3% of the product protein content).

[0121] (6) Filling and fermentation: Fill the product obtained in step (5), and stop fermentation when it ferments to pH ≤ 4.7 at 28 °C.

[0122] (7) Quick cooling and after-ripening: After passing the filled product through a quick-cooling tunnel, place it in cold storage at 4 - 6 °C for after-ripening.

[0123] Comparative Example 4

[0124] (1) Ingredient preparation: Heat 708 g of water to 70 °C, add 180 g of coconut milk powder, 60 g of soy protein, 50 g of granulated sugar, 6 g of citrus fiber, and 1.0 g of sodium citrate, and stir and mix the ingredients at 70 °C for 40 min to obtain the base.

[0125] (2) Degassing: Degas the blended milk prepared in step (1) at 65 °C and a pressure of 18 MPa.

[0126] (3) Homogenization: After degassing, enter the homogenization system for homogenization. The homogenization temperature is 60 °C and the homogenization pressure is 30 / 180 bar.

[0127] (4) Pasteurization: After homogenization, enter the sterilization system for pasteurization. The sterilization temperature is 95 °C and the sterilization time is 300 s.

[0128] (5) Inoculation: Cool the sample processed in step (4) to 28 °C, and add 3 U of starter culture (the 4 strains included in the starter culture are the same as above, and their ratio is 1:1:3:4) and protease (purchased from IFF Company, and the protease is added at 3% of the product protein content).

[0129] (6) Filling and fermentation: Fill the product obtained in step (5), and stop fermentation when it ferments to pH ≤ 4.7 at 28 °C.

[0130] (7) Quick cooling and post-ripening: After the filled product passes through the quick cooling tunnel, it is placed in a refrigerator at 4 - 6°C for post-ripening.

[0131] Implementation Effect

[0132] 1. The results of the product sensory test are shown in Table 1 below. Among them, the scoring criteria are: 1 - very dislike, 2 - relatively dislike, 3 - average, 4 - relatively like, 5 - very like.

[0133] Table 1 Sensory test results

[0134]

[0135] Taking Examples 1 - 3 and Comparative Examples 1 - 4 as test samples, their sensory evaluations of product preference were conducted, with a full score of 5 points. The higher the score, the higher the preference for the sample. The evaluation results of 30 professional sensory evaluators are shown in Table 1.

[0136] From the results given in Table 1, it can be seen that the product preferences of Examples 1 - 3 are significantly higher than those of Comparative Examples 1 - 4. The scores of each item in Examples 1 - 3 have reached 4.8 points and above. For Comparative Examples 1 and 4, due to the adjustment of the proportion of the starter culture, the scores decreased, and the scores of each item are basically between 3.5 - 4.5; for Comparative Examples 2 and 3, due to the use of completely different starter cultures, the scores decreased significantly, and the scores of each item are basically between 1.5 - 3 points. Especially the product preference scores of each group are extremely different.

[0137] Specifically, the products of Examples 1 - 3 have sufficient gas sensation, rich taste, and a novel fizzy feeling. While the product of Comparative Example 1 has insufficient fluidity, a non-smooth taste, and poor drinkability; the product of Comparative Example 2 has excessive gas production, a poor taste, and a phenomenon of swelling of the package; for Comparative Examples 3 - 4, the exclusive gas-producing fermentation strains were not used, and the addition amount of sodium citrate was less, both of which will result in insufficient gas sensation.

[0138] 2. Product carbon dioxide gas volume test

[0139] Table 2 Product carbon dioxide gas volume results

[0140]

[0141] Taking Examples 1-3 and Comparative Examples 1-4 as test samples, the carbon dioxide gas volume in the products was tested according to the decompression gas method of GB / T 10792 "Carbonated Drinks (Soda Water)", and the test temperature was 10 °C. It can be seen from the results given in Table 2 that the carbon dioxide contents of Examples 1-3 are all higher than those of the comparative examples, mainly because Examples 1-3 are formulated and processed according to the requirements of this patent, and the gas volume of the products is high, meeting the design requirements. For Comparative Examples 1-4, due to the adjustment of the types and proportions of strains, the addition amount of sodium citrate, the addition amount of stabilizer, etc., the gas volume of the products is not as good as that of Examples 1-3.

[0142] Particularly, in Comparative Examples 1 and 4, due to the adjustment of the proportion of the fermenting agent, the addition amount of sodium citrate, and the addition amount of stabilizer, the carbon dioxide gas volume decreased by about 33%.

[0143] In Comparative Example 2, due to the significant adjustment of the contents of citrus fiber and sodium citrate, the carbon dioxide gas volume decreased by about 45%.

[0144] In Comparative Example 3, due to the use of a completely different fermenting agent, the carbon dioxide gas volume even decreased to 0.

[0145] 3. Product Stability Test

[0146] Table 3 Product Stability Results

[0147]

[0148] Taking Examples 1-3 and Comparative Examples 1-4 as test samples, after standing at room temperature, the product stability was tested. It can be seen from the results given in Table 3 that compared with Examples 1-3, in Comparative Examples 1-4, due to the adjustment of the types and ratios of stabilizers in the stabilization system, standing at room temperature for a long time (for example, 1 day or more) will cause the product to show water separation phenomenon.

[0149] Although the specific embodiments of the present invention have been described in detail, those skilled in the art will understand that: according to all the teachings that have been published, various modifications and changes can be made to the details, and these changes are all within the protection scope of the present invention. The entire scope of the present invention is given by the appended claims and any equivalents thereof.

Claims

1. A fermentation composition, comprising or consisting of the following strains: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris and Leuconostoc mesenteroides subsp. mesenteroides.

2. The fermented composition according to claim 1, wherein The ratio of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris and Leuconostoc mesenteroides subsp. mesenteroides is 1:1:(1.5-2):(2-3); Preferably, the fermented composition has one or more characteristics selected from the following: (1) The ratio of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, and Leuconostoc mesenteroides subsp. mesenteroides was 1:1:2:2; (2) the ratio of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris and Leuconostoc mesenteroides subsp. mesenteroides is 1:1:1.5:2; (3) the ratio of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris and Leuconostoc mesenteroides subsp. mesenteroides is 1:1:2:3; (4) The ratio of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris and Leuconostoc mesenteroides subsp. mesenteroides is 1:1:1.5:

3.

3. A food comprising the fermented composition according to claim 1 or 2; Preferably, the food is a solid food (e.g., soft candy, lozenge, capsule, bacterial powder), a liquid food (e.g., a drink), or a semi-solid food (e.g., jelly); Preferably, the food is a dietary supplement, a nutritional preparation, a functional food or a beverage product; Preferably, the fermentation composition is present in the food in an amount of 1-100 CFU / dose (e.g. 1-5 CFU / dose, 5-10 CFU / dose, 10-20 CFU / dose, 20-30 CFU / dose, 30-50 CFU / dose, 50-70 CFU / dose, 70-100 CFU / dose); Preferably, the fermented food composition is in the form of pills, powders, capsules, tablets, granules, film-coated tablets, sachets or dragees.

4. The food product of claim 3, wherein the food product is a dairy product; Preferably, the dairy product is selected from yogurt, flavored fermented milk, lactic acid bacteria beverage, cheese, milk slices, or any combination thereof; Preferably, the food comprises: The fermented composition of claim 1 or 2, sodium citrate, and citrus fiber.

5. The food according to claim 3 or 4, comprising: The fermented composition of claim 1 or 2, sodium citrate, citrus fiber; and one or more selected from the following: protease, a substance providing sweetness, a substance providing special flavor, a substance providing nutrition, or any combination thereof; Preferably, the substance providing sweetness is selected from white sugar, fructose, glucose, steviol glycoside, sucralose, sodium cyclamate, acesulfame potassium, erythritol, maltitol, aspartame, neotame, xylitol, or any combination thereof; Preferably, the substance providing nutrition is selected from protein, fat, or any combination thereof; Preferably, the protein is selected from soy protein, pea protein, chickpea protein, or any combination thereof; Preferably, the fat is selected from coconut oil, corn oil, olive oil, soybean oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, canola oil, safflower oil, sunflower oil, linseed oil, palm oil, cocoa butter, or any combination thereof; Preferably, the substance providing special flavor is selected from coconut milk, coconut meat, coconut water, oats, chia seeds, or any combination thereof.

6. The food according to any one of claims 3 to 5, comprising: The fermentation composition according to claim 1 or 2, water, sodium citrate, citrus fiber, protease, white sugar, coconut milk powder and soy protein; Preferably, the sodium citrate in the food is 0.01-0.5 parts (e.g., 0.01 parts, 0.05 parts, 0.1 parts, 0.15 parts, 0.2 parts, 0.3 parts, 0.35 parts, 0.4 parts, 0.45 parts, 0.5 parts); Preferably, the sodium citrate in the food is 0.15-0.2 parts; Preferably, the food contains 0.01-0.5 parts of citrus fiber (e.g., 0.01 parts, 0.05 parts, 0.1 parts, 0.15 parts, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts); Preferably, the food contains 0.15 to 0.3 parts of citrus fiber; Preferably, the food contains 1-10 parts of white sugar (e.g., 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts); Preferably, the coconut milk powder in the food is 10-20 parts (for example, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts); Preferably, the soy protein in the food is 1-10 parts (e.g., 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts).

7. A method for preparing a fermented dairy product, the method comprising: After sterilizing the dairy product, adding the fermentation composition according to claim 1 or 2 to ferment; Preferably, the dairy product is selected from yogurt, flavored fermented milk, lactic acid bacteria beverage, cheese, milk slices, or any combination thereof; Preferably, 1-100 CFU / dose of the fermented composition of claim 1 or 2 is added (e.g., 1-5 CFU / dose, 5-10 CFU / dose, 10-20 CFU / dose, 20-30 CFU / dose, 30-50 CFU / dose, 50-70 CFU / dose, 70-100 CFU / dose).

8. The method of claim 7, wherein the method is accomplished by the following steps: (a) providing raw materials for preparing dairy products; (b) degassing; (c) homogenization; (d) sterilization (e.g. pasteurization); (e) adding the fermentation composition according to claim 1 or 2 for fermentation; optionally, further adding a protease; Optionally, the fermented product is canned.

9. The method of claim 8, wherein the method has one or more features selected from the group consisting of: (1) In step (a), citrus fiber and sodium citrate are provided and stirred; preferably, coconut milk powder, soy protein and white sugar are also provided; (2) in step (b), degassing the product obtained in step (a) at 65° C. and 18 MPa pressure; (3) in step (c), homogenization is carried out at 60° C. and 30 / 180 bar pressure; (4) In step (d), sterilize at 95°C for 300s.

10. Use of the fermentation composition according to claim 1 or 2 in preparing a starter or a food that needs to be fermented; Preferably, the food to be fermented is selected from cheese, milk slices, bread, yogurt, flavored fermented milk, and lactic acid bacteria beverages.

11. A culture comprising the fermentation composition of claim 1 or 2; Preferably, the culture further comprises components that provide nutrients (e.g., solid or liquid culture medium, feeder cell layer); Preferably, the ingredients providing nutrition are selected from proteins, carbohydrates, fats, probiotics, enzymes, vitamins, immunomodulators, milk substitutes, minerals, amino acids, or any combination thereof; Preferably, the culture further comprises a cell-free culture filtrate of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris and / or Leuconostoc mesenteroides subsp. mesenteroides; Preferably, the culture further comprises a derivative of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris and / or Leuconostoc mesenteroides subsp. mesenteroides; Preferably, the derivative is selected from a metabolite, an enzyme, a cell structural component (eg, a cell wall or a component thereof), an exopolysaccharide, a bacteriocin, a compound containing an immunogenic component, or any combination thereof.

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