CN107136214A - A kind of zero lactose fermentation breast and preparation method thereof - Google Patents
A kind of zero lactose fermentation breast and preparation method thereof Download PDFInfo
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- CN107136214A CN107136214A CN201710413200.3A CN201710413200A CN107136214A CN 107136214 A CN107136214 A CN 107136214A CN 201710413200 A CN201710413200 A CN 201710413200A CN 107136214 A CN107136214 A CN 107136214A
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- fermentation breast
- lactose
- zero
- leavening
- lactose fermentation
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 title claims abstract description 73
- 239000008101 lactose Substances 0.000 title claims abstract description 73
- 238000000855 fermentation Methods 0.000 title claims abstract description 59
- 230000004151 fermentation Effects 0.000 title claims abstract description 59
- 210000000481 breast Anatomy 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
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- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 26
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 19
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- 238000000034 method Methods 0.000 claims abstract description 13
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- 239000007858 starting material Substances 0.000 claims description 6
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 230000015556 catabolic process Effects 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
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- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
- 230000001404 mediated effect Effects 0.000 description 1
- 239000002068 microbial inoculum Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a kind of zero lactose fermentation breast, fermenting raw materials of the acidified milk through following mass percent are made：Raw milk 92.9874 99.994%, sugar 0 7%, leavening 0.006 0.0126%；The leavening includes the SWEET of streptococcus thermophilus AIBI S 4.01 purchased from Suo Youzisi Naboos group.Lactase and stabilizer are not added with the raw material of acidified milk of the present invention, using special streptococcus thermophilus come lactose of degrading, obtained acidified milk clean taste, structural state is fine and smooth；Lactose content is 0.014 0.5% in obtained acidified milk, has reached the agalasisa Standard for Sugars of international regulations, solves the puzzlement that lactose intolerance patient uses acidified milk, and nutritious comprehensive, has effects that immune diseases prevention；And in preparation process, the enzymolysis time of lactase is eliminated, and do not increase equipment, do not increase technique, the production cycle of acidified milk is shorter.
Description
Technical field
The invention belongs to technical field prepared by dairy products, and in particular to a kind of zero lactose fermentation breast and preparation method thereof.
Background technology
Lactose intolerance is due to that lactose enzyme secretion is few, it is impossible to which digestion is decomposed caused by the lactose in breast milk or cow's milk completely
Noninfectious diarrhea, also known as lactase deficiency.Alactasia is the worldwide problem being widely present, and Far East crowd occurs
Rate is high, and majority of populations occurs without symptom, but often generation diarrhoea etc. in the neonate and infant using milk as major dietary
Symptom.In order to which people can supplement the nutrients, and do not perplexed by lactose intolerance, just have developed zero lactose dairy products.
Patent CN104286174A discloses a kind of no lactose fermentation breast and preparation method thereof, and the acidified milk is in preparation process
In add saccharomycete galactopoiesis carbohydrase.And the zero lactose fermentation breast sold in the market, all it is to be degraded by adding lactase
Lactose, its complex process, process equipment is various, and is easily corroded by harmful microbe.Lactase degraded simultaneously
Lactose, can a little rear bitter taste.
Therefore, lactase degraded lactose is abandoned, does not increase equipment, does not increase technique, while having good mouthfeel, be
The problem of needing to break through.
The content of the invention
In order to solve the deficiencies in the prior art, the invention provides a kind of zero lactose fermentation breast and preparation method thereof, the hair
The additive such as lactase and stabilizer, thickener is not added with kefir milk, the newborn structural state of zero obtained lactose fermentation that ferments is uniform
It is fine and smooth.
Technical scheme is as follows：
The invention provides a kind of zero lactose fermentation breast, fermenting raw materials system of the acidified milk through following mass percent
：Raw milk 92.9874-99.994%, sugar 0-7%, leavening 0.006-0.0126%；
The leavening includes the SWEET of streptococcus thermophilus AIBI S 4.01 purchased from Suo Youzisi Naboos group.
Preferably, the leavening also includes lactobacillus delbruockii subspecies bulgaricus, lactobacillus delbruockii subspecies bulgaricus
Mass ratio with streptococcus thermophilus is 0.5-1:1.
Preferably, the leavening also includes probiotics, and probiotics is bifidobacterium bifidum and/or Lactobacillus casei, benefit
The mass ratio of raw bacterium and streptococcus thermophilus is 0.05-0.1:1.
Preferably, protein content is not less than 2.9% in the raw milk, and fat content is not less than 3.3%, and lactose is not low
In 4.5%.
Preferably, the sugar is the one or more in white granulated sugar, fructose and fructose syrup.
Present invention also offers a kind of preparation method of the zero lactose fermentation breast, this method comprises the following steps：
(1) by after the raw milk and sugar mixing, mixed liquor is obtained；
(2) by mixed liquor homogeneous, sterilization, cooling, the leavening is inoculated with, is fermented to 70-85 ° of T of acidity, fermentation is obtained mixed
Close liquid；
(3) mixed liquor that will ferment is filling, secondary cooling, produces the zero lactose fermentation breast.
Preferably, the temperature of homogeneous described in step (2) is 60-80 DEG C, and pressure is 18-20MP.
Preferably, the temperature sterilized described in step (2) is 95-110 DEG C, and the time is 300-360s.
Preferably, 40-44 DEG C of temperature is cooled in step (2), inoculating starter is fermented, the temperature of fermentation is 40-
44℃。
Preferably, in step (3) secondary cooling to 2-6 DEG C of temperature.
Beneficial effects of the present invention are：
(1) lactase and stabilizer are not added with the raw material of acidified milk of the present invention, are dropped using special streptococcus thermophilus
Lactose is solved, obtained acidified milk clean taste, structural state is fine and smooth；
(2) content of lactose is 0.014-0.5% in acidified milk of the present invention, has reached the agalasisa Standard for Sugars of international regulations,
The puzzlement that lactose intolerance patient uses acidified milk is solved, and it is nutritious comprehensive, there is immune diseases prevention；
(3) acidified milk of the invention eliminates the enzymolysis time of lactase in preparation process, and does not increase and set
It is standby, do not increase technique, the production cycle of acidified milk is shorter.
Embodiment
The invention provides a kind of zero lactose fermentation breast, fermenting raw materials system of the acidified milk through following mass percent
：Raw milk 92.9874%-99.994%, sugar 0%-7%, leavening 0.006-0.0126%；
The leavening includes the SWEET of streptococcus thermophilus AIBI S 4.01 purchased from Suo Youzisi Naboos group.
There is the effect of degraded lactose purchased from the SWEET of streptococcus thermophilus AIBI S 4.01 of Suo Youzisi Naboos group,
Inventor is surprised to find that this streptococcus thermophilus can produce enough lactases under study for action, without addition lactose in addition
Enzyme carries out the degraded of lactose, and the acidified milk structural state obtained is fine and smooth, modest viscosity.
Preferably, the leavening also includes lactobacillus delbruockii subspecies bulgaricus, trade name AIBI LbS Golden
Time 22.44 leavening includes lactobacillus delbruockii subspecies bulgaricus, leavening AIBI LbS Golden Time
The 22.44 and SWEET of streptococcus thermophilus streptococcus thermophilus AIBI S 4.01 mass ratio is 0.5-1:1.Use Lactobacillus delbrueckii
Subspecies bulgaricus is used as lactic acid bacteria so that its nutritional ingredient is improved after raw milk is fermented and its utilization rate is improved, system
Zero lactose in the acidified milk obtained.
Preferably, the leavening also includes probiotics, and probiotics is bifidobacterium bifidum and/or Lactobacillus casei, benefit
The mass ratio of raw bacterium and streptococcus thermophilus is 0.05-0.1:1.
Bifidobacterium bifidum synthetic vitamin, amino acid in enteron aisle, improve absorption of the body to calcium ion；With drop
Low Blood Cholesterol level, prevents and treats hypertension；Improve the resistance to lactose of dairy products, improve digestibility；Strengthen human immunity machine
Can, prevent the side effect of antibiotic, anti-aging, the effects such as promoting longevity.Lactobacillus casei is resistant to the defence machine of organism
System, including bile acid of low ph value and small intestine in the enzyme in oral cavity, gastric juice etc., so into can be in enteron aisle after human body
Large number of viable, plays regulation intestinal flora balance, promotes the effects such as human consumption's absorption, also consolidate with efficient hypotensive, drop courage
Alcohol, promotes cell division, produces antibody mediated immunity, enhancing human immunity and the function such as pre- anti-cancer and suppression tumour growth；Also have
There are the prebiotic health-care effects such as alleviation lactose intolerance, allergy.Above-mentioned probiotics is added in the raw material of acidified milk of the present invention, makes to be made
Acidified milk the effects such as there is immune diseases prevention.
Preferably, protein content is not less than 2.9% in the raw milk, and fat content is not less than 3.3%, and lactose is not low
In 4.5%.In selected raw milk be rich in immunoglobulin, lactoferrin, growth factor and protein, it is fermented after, nutrition
Composition is more rich comprehensively, its acidified milk obtained is had the effects such as anti-oxidant, raising body immunity, immune diseases prevention.
Preferably, the sugar is the one or more in white granulated sugar, fructose and fructose syrup.Other national standards of meeting
Sugar can be used.More preferably white granulated sugar and/or fructose syrup, it is optimal for refined top grade white granulated sugar.
Present invention also offers a kind of preparation method of the zero lactose fermentation breast, this method comprises the following steps：
(1) by after the raw milk and sugar mixing, mixed liquor is obtained；
(2) by mixed liquor homogeneous, sterilization, cooling, the leavening is inoculated with, is fermented to 70-85 ° of T of acidity, fermentation is obtained mixed
Close liquid；
(3) mixed liquor that will ferment is filling, secondary cooling, produces the zero lactose fermentation breast.
Zero lactose fermentation breast of the invention eliminates the enzymolysis time of lactase due to being not added with lactase in raw material, and
Can be in original equipment, technique, without adding new equipment, technique in addition, production cost is low, the production cycle is shorter.
Preferably, the temperature of homogeneous described in step (2) is 60-80 DEG C, and pressure is 18-20MP.The processing condition makes
Obtain the mixed liquor containing raw milk and sugar and form granulating, the reaction system of uniformity.
Preferably, 40-44 DEG C of temperature is cooled in step (2), inoculating starter is fermented, the temperature of fermentation is 40-
44℃.40-44 DEG C of temperature is the optimum reaction temperature of the leavenings such as streptococcus thermophilus, when being conducive to shortening the fermentation of acidified milk
Between.
Preferably, in step (3) secondary cooling to 2-6 DEG C of temperature.The suitable zero lactose fermentation breast of 2-6 DEG C of temperature it is cold
Hide.
Embodiment of the present invention is described in detail with reference to embodiment, but those skilled in the art will manage
Solution, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.
The raw material used in embodiment：Raw milk comes from China pasture；White granulated sugar is purchased from Beijing sugar industry Co., Ltd；Commodity
The entitled SWEET of AIBI S 4.01 streptococcus thermophilus is purchased from Suo Youzisi Naboos group；Trade name AIBI LbS Golden
Time 22.44 leavening is purchased from Suo Youzisi Naboos group, and leavening AIBI LbS Golden Time 22.44 include moral
Family name's lactobacillus subspecies bulgaricus and streptococcus thermophilus；Trade name L.casein 431 Lactobacillus casei has purchased from section's Hansen
Limit company；Trade name Bb-02 bifidobacterium bifidum is purchased from Danisco (China) Co., Ltd.White granulated sugar meets GB317-
2006 top grade standards, each material performance index meets related quality criterion requirement.Other do not do the raw material illustrated and equipment
Can directly it be bought by commercial sources.
The raw material proportioning table of table 1
Embodiment 1
Raw material according to embodiment 1 in table 1 is matched.A kind of preparation method of zero lactose fermentation breast includes following step
Suddenly：
1) raw milk is preheated to 70 DEG C, 18MPa progress homogeneous；300s is sterilized at 110 DEG C；Sterilized material is squeezed into
42 DEG C are cooled in milk surge tank, the SWEET of streptococcus thermophilus AIBI S 4.01 are inoculated with, 42 DEG C of fermentation 6.5h to acidity reach
75°T；
2) sterile filling is carried out when temperature drops to 15 DEG C, is cooled to 6 DEG C, obtain zero lactose fermentation breast.
Obtained zero lactose fermentation breast is subjected to nutritional ingredient detection, testing result is：Protein content is 3.0%, fat
Fat content is 3.1%, and lactose is 0.015%.
Embodiment 2
Raw material according to embodiment 2 in table 1 is matched.A kind of preparation method of zero lactose fermentation breast includes following step
Suddenly：
1) raw milk and white granulated sugar are preheated to 60 DEG C, are well mixed；
2) 5 DEG C are cooled to and stops stirring, is kept in, 70 DEG C, 18MPa progress homogeneous are sterilized 300s at 110 DEG C, will sterilized
Material, which is squeezed into, afterwards is cooled to 44 DEG C, the SWEET of inoculation streptococcus thermophilus AIBI S 4.01, leavening AIBI in milk surge tank
LbS Golden Time 22.44 (including lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus), Lactobacillus casei
431,44 DEG C of L.casein fermentation 6h reach 75 ° of T to acidity；
3) sterile filling is carried out when temperature drops to 20 DEG C, is cooled to 2 DEG C, obtain zero lactose fermentation breast.
Obtained zero lactose fermentation breast is subjected to nutritional ingredient detection, testing result is：Protein content is 2.7%, fat
Fat content is 3.02%, and lactose content is 0.01%.
Embodiment 3
Raw material according to embodiment 3 in table 1 is matched.A kind of preparation method of zero lactose fermentation breast includes following step
Suddenly：
1) raw milk and white granulated sugar are preheated to 60 DEG C, are well mixed；
2) 10 DEG C are cooled to and stops stirring, is kept in, 60 DEG C, 20MPa progress homogeneous are sterilized 300s at 110 DEG C, will sterilized
Material, which is squeezed into, afterwards is cooled to 40 DEG C, the SWEET of inoculation streptococcus thermophilus AIBI S 4.01, leavening AIBI in milk surge tank
LbS Golden Time 22.44 (including lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus), Lactobacillus casei
L.casein 431, bifidobacterium bifidum Bb-02,40 DEG C of fermentation 7.5h to acidity reach 75 ° of T；
3) sterile filling is carried out when temperature drops to 15 DEG C, is cooled to 2 DEG C, obtain zero lactose fermentation breast.
Obtained zero lactose fermentation breast is subjected to nutritional ingredient detection, testing result is：Protein content is 2.8%, fat
Fat content is 3.2%, and lactose content is 0.05%.
Embodiment 4
Raw material according to embodiment 4 in table 1 is matched.A kind of preparation method of zero lactose fermentation breast includes following step
Suddenly：
1) raw milk and white granulated sugar are preheated to 60 DEG C, are well mixed；
2) 10 DEG C are cooled to and stops stirring, is kept in, 60 DEG C, 20MPa progress homogeneous are sterilized 360s at 95 DEG C, will sterilized
Material, which is squeezed into, afterwards is cooled to 40 DEG C, the SWEET of inoculation streptococcus thermophilus AIBI S 4.01, leavening AIBI in milk surge tank
LbS Golden Time 22.44 (including lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus), Lactobacillus casei
L.casein 431, bifidobacterium bifidum Bb-02,40 DEG C of fermentation 7.5h to acidity reach 70 ° of T；
3) sterile filling is carried out when temperature drops to 15 DEG C, is cooled to 2 DEG C, obtain zero lactose fermentation breast.
Obtained zero lactose fermentation breast is subjected to nutritional ingredient detection, testing result is：Protein content is 2.95%, fat
Fat content is 3.05%, and lactose content is 0.03%.
Embodiment 5
Raw material according to embodiment 5 in table 1 is matched.A kind of preparation method of zero lactose fermentation breast includes following step
Suddenly：
1) raw milk and white granulated sugar are preheated to 60 DEG C, are well mixed；
2) 10 DEG C are cooled to and stops stirring, is kept in, 60 DEG C, 20MPa progress homogeneous are sterilized 300s at 110 DEG C, will sterilized
Material, which is squeezed into, afterwards is cooled to 40 DEG C, the SWEET of inoculation streptococcus thermophilus AIBI S 4.01, leavening AIBI in milk surge tank
LbS Golden Time 22.44 (including lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus), Lactobacillus casei
L.casein 431, bifidobacterium bifidum Bb-02,40 DEG C of fermentation 7.5h to acidity reach 85 ° of T；
3) sterile filling is carried out when temperature drops to 15 DEG C, is cooled to 2 DEG C, obtain zero lactose fermentation breast.
Obtained zero lactose fermentation breast is subjected to nutritional ingredient detection, testing result is：Protein content is 3.05%, fat
Fat content is 3.02%, and lactose content is 0.035%.
Comparative example 1
Raw material according to comparative example 1 in table 1 is matched.A kind of preparation method of acidified milk comprises the following steps：
1) raw milk is warming up to 70 DEG C, carries out homogeneous under 18MPa, sterilized 300s at 110 DEG C, sterilized material is beaten
Enter to be cooled to 42 DEG C in milk surge tank, 22.44,42 DEG C of fermentation 6.5h of inoculating starter AIBI LbS Golden Time are extremely
Acidity reaches 75 ° of T；
2) sterile filling is carried out when temperature drops to 20 DEG C, is cooled to 2 DEG C, produces acidified milk.
Obtained acidified milk is subjected to nutritional ingredient detection, testing result is：Protein content is 3.05%, fat content
For 3.05%, lactose content is 3.2%.
Comparative example 2
Raw material according to comparative example 2 in table 1 is matched.A kind of preparation method of acidified milk comprises the following steps：
1) raw milk and white granulated sugar are preheated to 60 DEG C, are well mixed；
2) after semi-finished product detection is qualified, in carrying out homogeneous under 70 DEG C, 18MPa, 300s is sterilized at 110 DEG C, after sterilization
Material, which is squeezed into, is cooled to 44 DEG C, the newborn bar of inoculating starter AIBI LbS Golden Time 22.44, cheese in milk surge tank
The 6.5h that ferment of bacterium L.casein 431 reach 75 ° of T to acidity；
3) sterile filling is carried out when temperature drops to 20 DEG C, is cooled to 2 DEG C, produces acidified milk.
Obtained zero lactose fermentation breast is subjected to nutritional ingredient detection, testing result is：Protein content is 2.69%, fat
Fat content is 3.1%, and lactose content is 3.1%.
Comparative example 3
Raw material according to the comparative example 3 in table 1 is matched.A kind of preparation method of acidified milk comprises the following steps：
1) raw milk and white granulated sugar are preheated to 60 DEG C, are well mixed；
2) after semi-finished product detection is qualified, in carrying out homogeneous under 70 DEG C, 18MPa, 300s is sterilized at 110 DEG C, after sterilization
Material, which is squeezed into, is cooled to 44 DEG C, the newborn bar of inoculating starter AIBI LbS Golden Time 22.44, cheese in milk surge tank
Bacterium L.casein 431, bifidobacterium bifidum Bb-02, fermentation 6.5h to acidity reach 75 ° of T；
3) sterile filling is carried out when temperature drops to 20 DEG C, is cooled to 2 DEG C, produces acidified milk.
Obtained zero lactose fermentation breast is subjected to nutritional ingredient detection, testing result is：Protein content is 2.7%, fat
Fat content is 3.2%, and lactose content is 3.2%.
Contrast on effect
Acidified milk made from embodiment 1-5 and comparative example 1-3 is evaluated and tested, by the way of blank marking.Invite 8
Position judges the expert of experience by dairy products and 30 ordinary consumers constitute criticism group, to the outward appearance tissue of product, dilute denseness, sweet tea
6 indexs such as degree, local flavor, product novelty degree and product customer satisfaction carry out evaluation score, and using hundred-mark system point system, fraction is got over
Height, represents more to press close to the best features of product, Analyses Methods for Sensory Evaluation Results is shown in Table 2.
As shown in table 2, the acidified milk clean taste obtained by 1-5 of the embodiment of the present invention, structural state is fine and smooth, lactose-free, special
It is not that embodiment 1 is not added with sucrose, but because lactose degradation, has light sweet taste, liked by judging panel very much, sensory effects
It is outstanding.The thermophilus microbial inoculum for the lactose that can degrade is not added in comparative example 1-3, although sense organ is all good, but consumer purchases
Buy desire not high, without characteristic, do not meet popular consumption concept.Above-mentioned contrast shows：The present invention uses special thermophilic chain
Coccus has certain facilitation to acidified milk taste, and the zero lactose fermentation breast of the present invention can be preserved 30 days, without obvious point
Layer, nutritional quality is not any change substantially.
The Analyses Methods for Sensory Evaluation Results of table 2
Presently preferred embodiments of the present invention is these are only, is not intended to limit the invention, it is all in substantive content of the present invention
On any modification, equivalent substitution and the simple modifications made etc., should be included in the scope of the protection.
Claims (10)
1. a kind of zero lactose fermentation breast, it is characterised in that fermenting raw materials of the acidified milk through following mass percent are made：Raw ox
Newborn 92.9874-99.994%, sugar 0-7%, leavening 0.006-0.0126%；
The leavening includes the streptococcus thermophilus AIBI S 4.01SWEET purchased from Suo Youzisi Naboos group.
2. zero lactose fermentation breast according to claim 1, it is characterised in that the leavening, which also includes Lactobacillus delbrueckii, to be protected
Plus Leah subspecies, the mass ratio of lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus is 0.5-1:1.
3. zero lactose fermentation breast according to claim 1, it is characterised in that the leavening also includes probiotics, prebiotic
Bacterium is bifidobacterium bifidum and/or Lactobacillus casei, and the mass ratio of probiotics and streptococcus thermophilus is 0.05-0.1:1.
4. zero lactose fermentation breast according to claim 1, it is characterised in that protein content is not less than in the raw milk
2.9%, fat content is not less than 3.3%, and lactose is not less than 4.5%.
5. zero lactose fermentation breast according to claim 1, it is characterised in that the sugar is white granulated sugar, fructose and high fructose corn
One or more in slurry.
6. a kind of method of the zero lactose fermentation breast prepared described in claim 1, it is characterised in that this method includes following step
Suddenly：
(1) by after the raw milk and sugar mixing, mixed liquor is obtained；
(2) by mixed liquor homogeneous, sterilization, cooling, the leavening is inoculated with, is fermented to 70-85 ° of T of acidity, fermentation mixing is obtained
Liquid；
(3) mixed liquor that will ferment is filling, secondary cooling, produces the zero lactose fermentation breast.
7. the preparation method of zero lactose fermentation breast according to claim 1, it is characterised in that homogeneous described in step (2)
Temperature be 60-80 DEG C, pressure is 18-20MP.
8. the preparation method of zero lactose fermentation breast according to claim 1, it is characterised in that sterilized described in step (2)
Temperature be 95-110 DEG C, the time is 300-360s.
9. the preparation method of zero lactose fermentation breast according to claim 1, it is characterised in that step is cooled to temperature in (2)
40-44 DEG C of degree, inoculating starter is fermented, and the temperature of fermentation is 40-44 DEG C.
10. the preparation method of zero lactose fermentation breast according to claim 1, it is characterised in that secondary cooling is extremely in step (3)
2-6 DEG C of temperature.
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| CN112625971A (en) * | 2020-12-30 | 2021-04-09 | 杭州娃哈哈科技有限公司 | Lactobacillus delbrueckii capable of consuming a large amount of lactose and resisting acid, bile salt and oxidation and application thereof |
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