CN108887382A - A kind of lactic acid bacteria fermenting agent, probiotics drinking yoghourt and preparation method thereof - Google Patents
A kind of lactic acid bacteria fermenting agent, probiotics drinking yoghourt and preparation method thereof Download PDFInfo
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- CN108887382A CN108887382A CN201810852964.7A CN201810852964A CN108887382A CN 108887382 A CN108887382 A CN 108887382A CN 201810852964 A CN201810852964 A CN 201810852964A CN 108887382 A CN108887382 A CN 108887382A
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- 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
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- 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
- A23V2400/175—Rhamnosus
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- 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
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- 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
- A23V2400/531—Lactis
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Abstract
The invention discloses a kind of lactic acid bacteria fermenting agent and utilize the probiotics drinking yoghourt of lactic acid bacteria fermenting agent preparation and the preparation method of the Yoghourt.The lactobacillus inoculum liquid that lactic acid bacteria fermenting agent is matched by following weight forms：8~26 parts of Lactobacillus rhamnosus grx10 inoculation liquid, 0.9~1.8 part of bifidobacterium lactis inoculation liquid, 0.5~1.5 part of streptococcus thermophilus inoculation liquid, wherein Lactobacillus rhamnosus grx10 content is 100U/t~200U/t in the Lactobacillus rhamnosus grx10 inoculation liquid；Bifidobacterium lactis content is 60U/t~120U/t in the bifidobacterium lactis inoculation liquid；Thermophilus bacterial content is 30U/t~60U/t in the streptococcus thermophilus inoculation liquid.Lactic acid bacteria fermenting agent dosage of each component of the invention is reasonable, by bifidobacterium lactis and streptococcus thermophilus, the prebiotic effect of Lactobacillus rhamnosus grx10 greatly is facilitated out.Probiotics drinking yoghourt quality of the invention and flavor are all good, are suitble to drink.
Description
Technical field
The present invention relates to milk product processing technology field, in particular to a kind of lactic acid bacteria fermenting agent and utilization lactic acid bacteria hair
The probiotics drinking yoghourt and preparation method thereof of ferment agent preparation.
Background technique
Yoghourt is with ox（Sheep）Cream or reconstituted milk are that main material is sterilized, ferments, stirred through degreasing, partially skimmed or not degreasing
It mixes or does not stir, add or do not add dairy products made of other compositions.When lactic acid bacteria in Yoghourt breeds in human body intestinal canal
The substance beneficial to human health can be secreted, the digestion power of people can be enhanced, promotes appetite, improves intestinal environment；Yoghourt may be used also
Effectively improve the utilization rate of calcium, phosphorus in human body.Yoghourt is with sour-sweet fine and smooth, the full of nutrition alleviation lactose intolerance of its taste, mouth
The advantages such as sense exquisiteness and unique flavor, it is deep to be liked by ordinary consumer, it has also become cream the most popular in current numerous dairy products
Product.
Traditional Yoghourt is mostly solidification type yoghourt, and state is not easy to drink compared with stiff, due to the limitation of edible way,
Limit the market demand of such Yoghourt to a certain extent, and state it is sticky cause Yoghourt be easy to be adhered to packing container inner wall and
It causes to waste, is also not easy to the recycling and reusing of Yoghourt packaging.Drinking yoghourt is a kind of low viscosity, drinkable Yoghourt, drink
In production with type Yoghourt, usually after fermentation, the grumeleuse " decomposition " for carrying out homogenization will ferment is at liquid, next
Be stirred, be cooled to 18~20 DEG C it is filling.Existing drinking yoghourt production technology, in order to reach the requirement of " drinking ", with
The freshness of prominent milk products, fat content is low or even without rouge under normal circumstances, and would generally reduce the dosage of non-fat solid, causes
Substantially reduce its nutritive value.
Based on process requirement, drinking yoghourt is being needed after fermentation by a homogeneous to reach the thin effect of quality
Fruit, and homogenization will lead to that the puckery mouthfeel of product is strong, quality is unstable in shelf life, to solve the above problems, being used at present
Technological means be to add pectin, the stabilizers such as gelatin to improve the smoothness of product, mitigate puckery mouthfeel.But it is added to stabilization
The drinking yoghourt of agent compares mostly ekes out a living, is not salubrious enough, not only increases cost and also weakens the intrinsic flavor of Yoghourt.And with
The raising of consumer health's consumption consciousness, consumer more crave for the acid for not adding any food additives, health and deliciousness
Dairy produce.
Viable bacteria sour milk is adjusting Biology Barrier of Gastrointestinal Tract, is enhancing human immunity, reduces gallbladder in blood compared with traditional sterilizing Yoghourt
Sterol prevents constipation, and diarrhea inhibits the physiological function of pathogen, improvement lactose intolerance, anti-radiation etc. more prominent.
Enteric microorganism and human health are closely bound up, and probiotics and its metabolite are by adjusting intestinal microbial balance
To adjust human health.But most of probiotics cannot participate in fermentation, can not be proliferated and generate metabolism in Dairy fermentation
Product.Lactobacillus rhamnosus (Lactobacillus rhamnose) it is a kind of benefit that lactic acid can be generated using Fermented carbohydrate
Raw bacterium can attach to intestinal epithelial cell and be colonized in human body, have and inhibit harmful bacteria growth in enteron aisle, adjuvant treatment is just
Secret, diarrhea alleviates ulcerative colitis, reduces serum cholesterol, improves the physiological functions such as immunity.
Chinese patent CN200810023014 discloses a kind of Lactobacillus rhamnosus grx10, is isolated from Xinjiang tradition cream system
In product, prove that the bacterial strain is resistant to gastric acid and bile acid through in vitro test and animal experiment, having significantly reduces serum cholesterol
The effect of, but simultaneously, numerous studies prove, only when the quantity of the probiotics daily intaked reaches 108~109When, competence exertion
Significant health-care efficacy.Although test proves, Lactobacillus rhamnosus grx10 has good health-care efficacy, can significantly reduce blood
Clearing gallbladder sterol, but since Lactobacillus rhamnosus grx10 has the viscous effect of production poor, the disadvantage that the speed of growth is slow, fermenting speed is slow is led
Cause that individually there is the benefit that texture is poor, product is unstable, contains using the dairy products that Lactobacillus rhamnosus grx10 fermentation is prepared
The quantitative requirement with significant health-care efficacy is not achieved in raw bacterium viable count, thus, it is unfavorable for the probiotics of high viable count
Product industrialization production and marketing.
And if can improve to the fermenting property of Lactobacillus rhamnosus grx10, and be applied to viable bacteria sour milk and fermented
Cheng Zhong promotes the number of viable of Lactobacillus rhamnosus grx10 in Yoghourt, is extended in low temperature drinking yoghourt, realizes benefit
The high speed of raw bacterium is rised in value and high activity, there will be the utilization that effect improves Lactobacillus rhamnosus grx10, plays its intrinsic prebiotic guarantor
Strong effect, the low temperature drinking yoghourt that will be enriched in Lactobacillus rhamnosus grx10 probiotics extend to consumption market, for guaranteeing ox
The health problem of the intrinsic nutritive value of milk and alleviation hyperlipidemia, high cholesterol and hyperglycemia group is of great importance.
Summary of the invention
It is an object of the invention to：1）Overcome in the prior art Lactobacillus rhamnosus grx10 produce that viscous effect is poor, the speed of growth
Slowly, fermenting speed is slow, eventually lead to individually using Lactobacillus rhamnosus grx10 ferment dairy products texture obtained it is poor, it is unstable,
The defect of the quantitative requirement with significant health-care efficacy is not achieved in number of live bacteria of probiotics, provides a kind of lactic acid bacteria fermenting agent；2）Gram
Taking the stabilizers such as low, the addition pectin of existing drinking yoghourt nutritive value influences the defect of product mouthfeel, provides one kind and does not add
Food additives, the drinking yoghourt and preparation method thereof with flavour, health.
In order to achieve the above-mentioned object of the invention, the present invention provides following technical schemes：
A kind of lactic acid bacteria fermenting agent is made of the lactobacillus inoculum liquid that following weight matches：
8~26 parts of Lactobacillus rhamnosus grx10 inoculation liquid, 0.9~1.8 part of bifidobacterium lactis inoculation liquid, streptococcus thermophilus inoculation
0.5~1.5 part of liquid；
Wherein, Lactobacillus rhamnosus grx10 content is 100U/t~200U/t in the Lactobacillus rhamnosus grx10 inoculation liquid；
Bifidobacterium lactis content is 60U/t~120U/t in the bifidobacterium lactis inoculation liquid；It is thermophilic in the streptococcus thermophilus inoculation liquid
Hot hammer bacterial content is 30U/t~60U/t.
Lactobacillus rhamnosus grx10 is the Lactobacillus rhamnosus grx10 recorded in Chinese patent CN200810023014, is protected
Hiding number is CGMCC, No：2526, which has excellent ntiviral characteristic, reduces cholesterol effect, acidproof and resistance to bile acid
Salt ability, and there is good fermentation character.In above-mentioned technical proposal of the invention, streptococcus thermophilus and bifidobacterium lactis are utilized
The factor that symbiosis can be generated with Lactobacillus rhamnosus grx10, selects suitable strain inoculum concentration, improves Lactobacillus rhamnosus
The fermentation character of grx10 accelerates the fermentation rate of Lactobacillus rhamnosus grx10, is conducive to prebiotic Lactobacillus rhamnosus fermentation
The quick preparation of cream, meets Yoghourt fermentation demand, make to ferment resulting Yoghourt quality and flavor it is all good, have Lactobacillus rhamnosus
Grx10 intrinsic flavour, while also significantly improving after fermentation Lactobacillus rhamnosus grx10, bifidobacterium lactis in Yoghourt
With the viable count of streptococcus thermophilus.
Preferably, the lactobacillus inoculum liquid that above-mentioned lactic acid bacteria fermenting agent is matched by following weight forms：
10~20 parts of Lactobacillus rhamnosus grx10 inoculation liquid, 1.0~1.5 parts of bifidobacterium lactis inoculation liquid, streptococcus thermophilus inoculation
0.5~1.0 part of liquid.
Preferably, the above-mentioned lactobacillus inoculum liquid by following weight proportion forms：
13.6 parts of Lactobacillus rhamnosus grx10 inoculation liquid, 1.1 parts of bifidobacterium lactis inoculation liquid, streptococcus thermophilus inoculation liquid 0.8
Part.
Preferably, in the Lactobacillus rhamnosus grx10 inoculation liquid Lactobacillus rhamnosus grx10 content be 140U/t~
160U/t；Bifidobacterium lactis content is 80U/t~100U/t in the bifidobacterium lactis inoculation liquid；The streptococcus thermophilus inoculation
Thermophilus bacterial content is 40U/t~50U/t in liquid.
The Lactobacillus rhamnosus grx10 inoculation liquid is the freeze-dried vaccine inoculation liquid of Lactobacillus rhamnosus grx10, by following systems
Preparation Method is made：The ratio for weighing Lactobacillus rhamnosus grx10 freeze-dried vaccine powder 1 ︰ 20 in mass ratio is launched goes out into 25~40 DEG C
In bacterium water, oscillation shakes up and is incubated for 5~15 minutes, and the freeze-dried vaccine inoculation liquid of Lactobacillus rhamnosus grx10 is made.
The bifidobacterium lactis inoculation liquid is the freeze-dried vaccine inoculation liquid of bifidobacterium lactis, is made by following preparation methods：Claim
The ratio of bifidobacterium lactis freeze-dried vaccine powder 1 ︰ 40 in mass ratio is taken to launch in 25~40 DEG C of aqua sterilisa, oscillation shakes up and is incubated for
5~15 minutes, the freeze-dried vaccine inoculation liquid of bifidobacterium lactis is made.
The streptococcus thermophilus inoculation liquid is the freeze-dried vaccine inoculation liquid of streptococcus thermophilus, is made by following preparation methods：Claim
The ratio of streptococcus thermophilus freeze-dried vaccine powder 1 ︰ 50 in mass ratio is taken to launch in 25~40 DEG C of aqua sterilisa, oscillation shakes up and is incubated for
5~15 minutes, the freeze-dried vaccine inoculation liquid of streptococcus thermophilus is made.
The present invention also provides a kind of probiotics drinking yoghourts prepared by above-mentioned lactic acid bacteria fermenting agent, by following weight
The supplementary material of percentage is made：
White granulated sugar 5%~9%, PURE WHEY 0.8%~1.6%, sweet tea condensed milk 0.8%~2.0%, lactase 0.01%~0.05%, cream
Acid bacteria fermentation agent 0.94%~2.93%, surplus are raw milk, and the mass percent is total to account for the probiotics drinking yoghourt
The percentage of quality.
In the above-mentioned technical solutions, the product quality of each component and its consumption proportion to probiotics drinking yoghourt of the present invention
It is most important, not only to consider the selection of each ingredient itself and its great influence to taste, more to consider Lactobacillus rhamnosus
Influencing each other between grx10, bifidobacterium lactis and streptococcus thermophilus, the viable count of Lactobacillus rhamnosus grx10 in acidified milk
It should can reach health care requirement, the probiotics drinking yoghourt with flavour of design will highlight Lactobacillus rhamnosus
Grx10 intrinsic flavour, therefore the viable count of bifidobacterium lactis and streptococcus thermophilus cannot be excessive, while must assist again
Help the Rapid Fermentation of Lactobacillus rhamnosus grx10.
The inoculum concentration of Lactobacillus rhamnosus grx10 inoculation liquid is the 0.8~2.6% of total mass of raw material.If Lactobacillus rhamnosus
It is excessively strong then to will lead to acidified milk flavor, and increases production cost by the inoculum concentration > 2.6% of grx10 inoculation liquid；If rhamnose
The inoculum concentration < 0.8% of lactobacillus grx10 inoculation liquid, then can extend fermentation time, cause the viable count of other fermenting microbes much
Greater than the viable count of Lactobacillus rhamnosus grx10, and Lactobacillus rhamnosus flavour will not be generated, cannot get technique requirement
The probiotics drinking yoghourt with flavour.
The inoculum concentration of bifidobacterium lactis inoculation liquid is the 0.09~0.18% of total mass of raw material.If bifidobacterium lactis inoculation liquid
Inoculum concentration < 0.09%, then the Yoghourt viscosity that will lead to preparation is too poor, and fermentation time greatly prolongs；If bifidobacterium lactis is inoculated with
The inoculum concentration > 0.18% of liquid, then it is too short to will lead to fermentation time, quickly reaches fermentation termination acidity, it is suppressed that rhamnose cream bar
The proliferation of bacterium grx10 cannot protrude the intrinsic ferment local-flavor of Lactobacillus rhamnosus grx10.
The inoculum concentration of streptococcus thermophilus inoculation liquid is the 0.05~0.15% of total mass of raw material.If streptococcus thermophilus inoculation liquid
Inoculum concentration > 0.15%, then it is excessive to will lead to acidified milk viscosity, influences mouthfeel, it is intrinsic to limit Lactobacillus rhamnosus grx10
Ferment local-flavor；If the inoculum concentration < 0.05% of streptococcus thermophilus inoculation liquid, it will lead to that fermentation time is long, and acidified milk viscosity is low,
It equally will affect mouthfeel, and the effect for promoting Lactobacillus rhamnosus grx10 to grow is small, the viable count of Lactobacillus rhamnosus is not up to
To the requirement of health care.
The above-mentioned probiotics drinking yoghourt of the present invention, by by Lactobacillus rhamnosus grx10 and bifidobacterium lactis and thermophilic
The compounding fermentation of hot streptococcus obtains a kind of stay in grade, flavor good prebiotic under conditions of not adding any food additives
The prebiotic low temperature drinking yoghourt of low temperature drinking yoghourt, preparation has the special milk fragrance of Lactobacillus rhamnosus grx10, simultaneously
Viable count with higher, in 1ml Yoghourt, total viable count > 8.8 × 109Cfu, the viable count of Lactobacillus rhamnosus grx10
For > 9.5 × 108The viable count > 4.2 × 10 of cfu, bifidobacterium lactis7Cfu, streptococcus thermophilus viable count be > 6.5 ×
107Cfu, total viable count is much higher than national standard, and the viable count of prebiotic Lactobacillus rhamnosus grx10 has met probiotics hair
Kefir milk clinically generates the requirement of prebiotic function.Meanwhile lactase is added in probiotics drinking yoghourt of the present invention, can have
Effect degrades to the lactose in the raw milk of part, and portion of Lactose is decomposed into the monosaccharide such as glucose, galactolipin, improves acquisition
Probiotics drinking yoghourt in monosaccharide type and monosaccharide richness, increase the smoothness and whole mouthfeel of Yoghourt, also into one
Step reduces the additive amount of white granulated sugar, helps to reduce cost, and lactose yield reduction also helps the lactose intolerance consumer group
Absorption to Yoghourt nutriment makes full use of the nutritive value that Yoghourt is intrinsic.
Preferably, above-mentioned probiotics drinking yoghourt is made of the supplementary material of following mass percents：
White granulated sugar 7%, PURE WHEY 1.1%, sweet tea condensed milk 1%, lactase 0.04%, lactic acid bacteria fermenting agent 1.55%, surplus are made a living ox
Cream, the mass percent are the percentage for accounting for the probiotics drinking yoghourt gross mass.
The present invention also provides a kind of preparation methods of above-mentioned probiotics drinking yoghourt, including step：
1）Ingredient：The raw milk for taking formula ratio 1/3, is preheated to 55~60 DEG C, and PURE WHEY is added and to stand hydration 0.5 small
When, sweet tea condensed milk, white granulated sugar is added, continuously adds the raw milk of formula ratio 1/3 to abundant dissolution, is preheated to 55 within stirring 15 minutes
~60 DEG C and maintenance 20 minutes, it is eventually adding the raw milk of remaining formula ratio 1/3,55~60 DEG C is preheated to and maintains 10 points
Clock obtains fermentation base-material；
2）Homogeneous and sterilization：To step 1）Obtained in fermentation base-material carry out homogeneous, sterilize 6~8 minutes at 93~96 DEG C, cools down
To 32 ± 3 DEG C, cooling feed liquid must be sterilized；
3）Inoculation fermentation：To step 2）Obtained in sterilize lactase, streptococcus thermophilus inoculation liquid, sandlwood be added in cooling feed liquid
Sugared lactobacillus grx10 inoculation liquid and bifidobacterium lactis inoculation liquid, stir and evenly mix, are placed in constant incubator and are left to ferment, and obtain sour
Milk first product；
4）Second homogenate：To step 3）Obtained in Yoghourt first product be rapidly cooled and stir demulsification, be cooled to 10~15 DEG C
Be placed on 4 DEG C of refrigerators place 12~for 24 hours, homogeneous；
5）Filling and refrigeration after-ripening：By step 4）Yoghourt after middle homogeneous is filling into packing container, and 4 DEG C of refrigeration after-ripening 8~
16h obtains probiotics drinking yoghourt.
Preferably, step 2）The homogenizing temperature is 60~70 DEG C, and homogenization pressure is 20~24MPa.
Preferably, step 3）The fermentation temperature is 28~36 DEG C, and fermentation time is 12~18h, and fermentation termination acidity is
75~80 ° of T.
Preferably, step 4）The homogenization pressure is 5~30bar.
In the above preparation method, after the demulsification of Yoghourt crude product is stirred and it is not carried out immediately homogeneous, but after demulsification stirring
First be cooled to 10~15 DEG C, be subsequently placed in 4 DEG C of refrigerators place 12~for 24 hours, finally using 5~30Bar pressure to its homogenization,
Such technological design, compared with homogenization before traditional after-ripening, the protein structure of sample refrigerates under 4 DEG C of environment after demulsification
12~for 24 hours during slowly restore, consistency improves, and reduces protein precipitation in sample, reduces sample syneresis degree, homogeneous
Afterwards yoghurt example carry out post-fermentation, generate strong fermenting aroma so that final products it is dilute it is thick it is moderate, mouthfeel is smooth without puckery mouth
Sense, unique flavor, and also product state in shelf life is more stable, and no whey is precipitated in the state of not adding stabilizer, and
If carrying out homogeneous immediately after demulsification, it will lead to protein steric structure and seriously destroy, protein steric structure is difficult again
Restore, ultimately causes that gained sour milk products mouthfeel is partially dilute, puckery mouth.
Compared with prior art, beneficial effects of the present invention：
1）Lactic acid bacteria fermenting agent of the invention can be produced using streptococcus thermophilus and bifidobacterium lactis with Lactobacillus rhamnosus grx10
The factor of raw symbiosis, selects suitable strain inoculum concentration, improves the fermentation character of Lactobacillus rhamnosus grx10, accelerates
The fermentation rate of Lactobacillus rhamnosus grx10 is conducive to the quick preparation of prebiotic Lactobacillus rhamnosus acidified milk, meets Yoghourt hair
Ferment demand, make to ferment resulting Yoghourt quality and flavor it is all good, have the intrinsic flavour of Lactobacillus rhamnosus grx10, together
When also significantly improve the viable count of Lactobacillus rhamnosus grx10, bifidobacterium lactis and streptococcus thermophilus in Yoghourt after fermentation.
2）Probiotics drinking yoghourt of the invention, by by Lactobacillus rhamnosus grx10 and bifidobacterium lactis and thermophilic
Streptococcus compounding fermentation, obtained under conditions of not adding any food additives a kind of stay in grade, viscosity and consistency it is moderate,
The good prebiotic low temperature drinking yoghourt of flavor, it is special that the prebiotic low temperature drinking yoghourt of preparation has Lactobacillus rhamnosus grx10
Milk fragrance, while viable count with higher, in 1ml Yoghourt, total viable count > 8.8 × 109Cfu, Lactobacillus rhamnosus
The viable count of grx10 is > 9.5 × 108The viable count > 4.2 × 10 of cfu, bifidobacterium lactis7The viable bacteria of cfu, streptococcus thermophilus
Number is > 6.5 × 107Cfu, total viable count is much higher than national standard, and the viable count of prebiotic Lactobacillus rhamnosus grx10 is
Meet the requirement that probiotics fermention cream clinically generates prebiotic function.
3）Lactase is added in probiotics drinking yoghourt of the invention, effectively the lactose in the raw milk of part can be carried out
Degradation, is decomposed into the monosaccharide such as glucose, galactolipin for portion of Lactose, improves the monosaccharide in the probiotics drinking yoghourt of acquisition
Type and monosaccharide richness increase the smoothness and whole mouthfeel of Yoghourt, also further reduced the additive amount of white granulated sugar, help
In reducing cost, and lactose yield reduction also helps absorption of the lactose intolerance consumer group to Yoghourt nutriment, sufficiently benefit
With the intrinsic nutritive value of Yoghourt.
4）In the preparation method of probiotics drinking yoghourt of the invention, after the demulsification stirring of Yoghourt crude product and it is not carried out immediately
Homogeneous, but be first cooled to 10~15 DEG C after demulsification stirring, be subsequently placed in 4 DEG C of refrigerators place 12~for 24 hours, finally using 5~
30Bar pressure is to its homogenization, such technological design, compared with homogenization before traditional after-ripening, the egg of sample after demulsification
White matter structure refrigerates 12 under 4 DEG C of environment~for 24 hours during slowly restore, consistency improves, and reduces protein precipitation in sample, subtracts
Lack sample syneresis degree, yoghurt example carries out post-fermentation after homogeneous, strong fermenting aroma is generated, so that final products are dilute
Thick moderate, mouthfeel is smooth, and without puckery mouthfeel, unique flavor, and product, state is more stable in shelf life, is not adding stabilizer
In the state of no whey be precipitated, and if carrying out homogeneous immediately after demulsification, will lead to protein steric structure is seriously destroyed,
Protein steric structure is difficult to restore again, ultimately causes that gained sour milk products mouthfeel is partially dilute, puckery mouth.
Specific embodiment
Below with reference to test example and specific embodiment, the present invention is described in further detail.But this should not be understood
It is all that this is belonged to based on the technology that the content of present invention is realized for the scope of the above subject matter of the present invention is limited to the following embodiments
The range of invention.
Lactic acid bacteria is used in experiment：
1）Lactobacillus rhamnosus grx10 is the Lactobacillus rhamnosus grx10 recorded in Chinese patent CN200810023014, preservation
Number be CGMCC, No.2526；
2）Bifidobacterium lactis（Bifidobacterium lactis, HN019）It is provided for DuPont Corporation；
3）The streptococcus thermophilus st447 that streptococcus thermophilus preferred Sa Ke strain company provides.
In addition to above-mentioned lactic acid bacteria, raw material used in the embodiment of the present invention and be together known product passes through purchase city
Product is sold to obtain.
The probiotics drinking yoghourt of the invention of embodiment 1
1 formula
Every 1000g contains following raw materials：White granulated sugar 70g, PURE WHEY 11g, sweet tea condensed milk 10g, lactase 0.4g, rhamnose cream bar
Bacterium grx10 inoculation liquid 13.6g, bifidobacterium lactis inoculation liquid 1.1g, streptococcus thermophilus inoculation liquid 0.8g, raw milk 883.1g,
In, Lactobacillus rhamnosus grx10 content is 150U/t in Lactobacillus rhamnosus grx10 inoculation liquid, in bifidobacterium lactis inoculation liquid
Bifidobacterium lactis content is 90U/t, and thermophilus bacterial content is 45U/t in the streptococcus thermophilus inoculation liquid.
2 preparation methods
1）Ingredient：The raw milk for taking formula ratio 1/3 is preheated to 58 DEG C, and PURE WHEY is added and stands hydration 0.5 hour, adds
Enter sweet tea condensed milk, white granulated sugar, continuously adds the raw milk of formula ratio 1/3 to abundant dissolution, be preheated to 58 DEG C and tie up within stirring 15 minutes
It holds 20 minutes, is eventually adding the raw milk of remaining formula ratio 1/3, be preheated to 58 DEG C and maintain 10 minutes, obtain fermentation base-material；
2）Homogeneous and sterilization：To step 1）Obtained in fermentation base-material homogeneous at 65 DEG C, homogenization pressure 22MPa, homogeneous is complete
It is sterilized 7 minutes at 95 DEG C after, is cooled to 32 DEG C, cooling feed liquid must be sterilized；
3）Inoculation fermentation：To step 2）Obtained in sterilize lactase, streptococcus thermophilus inoculation liquid, sandlwood be added in cooling feed liquid
Sugared lactobacillus grx10 inoculation liquid and bifidobacterium lactis inoculation liquid, stir and evenly mix, and are placed in constant incubator at 32 DEG C and ferment
15h, acidity stop fermentation when reaching 78 ° of T, obtain Yoghourt first product；
4）Second homogenate：To step 3）Obtained in Yoghourt first product be rapidly cooled and stir demulsification, be cooled to 13 DEG C of postpositions
18h, homogeneous, homogenization pressure 20bar are placed in 4 DEG C of refrigerators；
5）Filling and refrigeration after-ripening：By step 4）Yoghourt after middle homogeneous is filling into packing container, and 4 DEG C of refrigeration after-ripening 12h are obtained
Probiotics drinking yoghourt.
The probiotics drinking yoghourt of the invention of embodiment 2
1 formula
Every 1000g contains following raw materials：White granulated sugar 50g, PURE WHEY 8g, sweet tea condensed milk 8g, lactase 0.1g, Lactobacillus rhamnosus
Grx10 inoculation liquid 8g, bifidobacterium lactis inoculation liquid 0.9g, streptococcus thermophilus inoculation liquid 0.5g, raw milk 919.5g, wherein mouse
Lactobacillus rhamnosus grx10 content is 100U/t, newborn bifid in bifidobacterium lactis inoculation liquid in Lee's sugar lactobacillus grx10 inoculation liquid
Bacillus content is 60U/t, and thermophilus bacterial content is 30U/t in streptococcus thermophilus inoculation liquid.
2 preparation methods
1）Ingredient：The raw milk for taking formula ratio 1/3 is preheated to 55 DEG C, and PURE WHEY is added and stands hydration 0.5 hour, adds
Enter sweet tea condensed milk, white granulated sugar, continuously adds the raw milk of formula ratio 1/3 to abundant dissolution, be preheated to 55 DEG C and tie up within stirring 15 minutes
It holds 20 minutes, is eventually adding the raw milk of remaining formula ratio 1/3, be preheated to 55 DEG C and maintain 10 minutes, obtain fermentation base-material；
2）Homogeneous and sterilization：To step 1）Obtained in fermentation base-material homogeneous at 60 DEG C, homogenization pressure 20MPa, homogeneous is complete
It is sterilized 6 minutes at 93 DEG C after, is cooled to 29 DEG C, cooling feed liquid must be sterilized；
3）Inoculation fermentation：To step 2）Obtained in sterilize lactase, streptococcus thermophilus inoculation liquid, sandlwood be added in cooling feed liquid
Sugared lactobacillus grx10 inoculation liquid and bifidobacterium lactis inoculation liquid, stir and evenly mix, and are placed in constant incubator at 28 DEG C and ferment
12h, acidity stop fermentation when reaching 75 ° of T, obtain Yoghourt first product；
4）Second homogenate：To step 3）Obtained in Yoghourt first product be rapidly cooled and stir demulsification, be cooled to 10 DEG C of postpositions
12h, homogeneous, homogenization pressure 5bar are placed in 4 DEG C of refrigerators；
5）Filling and refrigeration after-ripening：By step 4）Yoghourt after middle homogeneous is filling into packing container, and 4 DEG C of refrigeration after-ripening 8h are obtained
Probiotics drinking yoghourt.
The probiotics drinking yoghourt of the invention of embodiment 3
1 formula
Every 1000g contains following raw materials：White granulated sugar 90g, PURE WHEY 16g, sweet tea condensed milk 20g, lactase 0.5g, rhamnose cream bar
Bacterium grx10 inoculation liquid 26g, bifidobacterium lactis inoculation liquid 1.8g, streptococcus thermophilus inoculation liquid 1.5g, raw milk 819.2g, wherein
Lactobacillus rhamnosus grx10 content is 200U/t in Lactobacillus rhamnosus grx10 inoculation liquid, and cream is double in bifidobacterium lactis inoculation liquid
Discrimination bacillus content is 120U/t, and thermophilus bacterial content is 60U/t in streptococcus thermophilus inoculation liquid.
2 preparation methods
1）Ingredient：The raw milk for taking formula ratio 1/3 is preheated to 60 DEG C, and PURE WHEY is added and stands hydration 0.5 hour, adds
Enter sweet tea condensed milk, white granulated sugar, continuously adds the raw milk of formula ratio 1/3 to abundant dissolution, be preheated to 60 DEG C and tie up within stirring 15 minutes
It holds 20 minutes, is eventually adding the raw milk of remaining formula ratio 1/3, be preheated to 60 DEG C and maintain 10 minutes, obtain fermentation base-material；
2）Homogeneous and sterilization：To step 1）Obtained in fermentation base-material homogeneous at 70 DEG C, homogenization pressure 24MPa, homogeneous is complete
It is sterilized 8 minutes at 96 DEG C after, is cooled to 35 DEG C, cooling feed liquid must be sterilized；
3）Inoculation fermentation：To step 2）Obtained in sterilize lactase, streptococcus thermophilus inoculation liquid, sandlwood be added in cooling feed liquid
Sugared lactobacillus grx10 inoculation liquid and bifidobacterium lactis inoculation liquid, stir and evenly mix, and are placed in constant incubator at 36 DEG C and ferment
18h, acidity stop fermentation when reaching 80 ° of T, obtain Yoghourt first product；
4）Second homogenate：To step 3）Obtained in Yoghourt first product be rapidly cooled and stir demulsification, be cooled to 15 DEG C of postpositions
It is placed for 24 hours in 4 DEG C of refrigerators, homogeneous, homogenization pressure 30bar；
5）Filling and refrigeration after-ripening：By step 4）Yoghourt after middle homogeneous is filling into packing container, and 4 DEG C of refrigeration after-ripening 16h are obtained
Probiotics drinking yoghourt.
The probiotics drinking yoghourt of the invention of embodiment 4
1 formula
Every 1000g contains following raw materials：White granulated sugar 60g, PURE WHEY 10g, sweet tea condensed milk 9g, lactase 0.2g, rhamnose cream bar
Bacterium grx10 inoculation liquid 10g, bifidobacterium lactis inoculation liquid 1g, streptococcus thermophilus inoculation liquid 0.5g, raw milk 902.3g, wherein mouse
Lactobacillus rhamnosus grx10 content is 140U/t, newborn bifid in bifidobacterium lactis inoculation liquid in Lee's sugar lactobacillus grx10 inoculation liquid
Bacillus content is 80U/t, and thermophilus bacterial content is 40U/t in streptococcus thermophilus inoculation liquid.
2 preparation methods
1）Ingredient：The raw milk for taking formula ratio 1/3 is preheated to 56 DEG C, and PURE WHEY is added and stands hydration 0.5 hour, adds
Enter sweet tea condensed milk, white granulated sugar, continuously adds the raw milk of formula ratio 1/3 to abundant dissolution, be preheated to 56 DEG C and tie up within stirring 15 minutes
It holds 20 minutes, is eventually adding the raw milk of remaining formula ratio 1/3, be preheated to 56 DEG C and maintain 10 minutes, obtain fermentation base-material；
2）Homogeneous and sterilization：To step 1）Obtained in fermentation base-material homogeneous at 63 DEG C, homogenization pressure 21MPa, homogeneous is complete
It is sterilized 7 minutes at 94 DEG C after, is cooled to 30 DEG C, cooling feed liquid must be sterilized；
3）Inoculation fermentation：To step 2）Obtained in sterilize lactase, streptococcus thermophilus inoculation liquid, sandlwood be added in cooling feed liquid
Sugared lactobacillus grx10 inoculation liquid and bifidobacterium lactis inoculation liquid, stir and evenly mix, and are placed in constant incubator at 30 DEG C and ferment
14h, acidity stop fermentation when reaching 75 ° of T, obtain Yoghourt first product；
4）Second homogenate：To step 3）Obtained in Yoghourt first product be rapidly cooled and stir demulsification, be cooled to 12 DEG C of postpositions
15h, homogeneous, homogenization pressure 10bar are placed in 4 DEG C of refrigerators；
5）Filling and refrigeration after-ripening：By step 4）Yoghourt after middle homogeneous is filling into packing container, and 4 DEG C of refrigeration after-ripening 10h are obtained
Probiotics drinking yoghourt.
The probiotics drinking yoghourt of the invention of embodiment 5
1 formula
Every 1000g contains following raw materials：White granulated sugar 80g, PURE WHEY 14g, sweet tea condensed milk 15g, lactase 0.3g, rhamnose cream bar
Bacterium grx10 inoculation liquid 20g, bifidobacterium lactis inoculation liquid 1.5g, streptococcus thermophilus inoculation liquid 1g, raw milk 853.2g, wherein mouse
Lactobacillus rhamnosus grx10 content is 160U/t, newborn bifid in bifidobacterium lactis inoculation liquid in Lee's sugar lactobacillus grx10 inoculation liquid
Bacillus content is 100U/t, and thermophilus bacterial content is 50U/t in streptococcus thermophilus inoculation liquid.
2 preparation methods
1）Ingredient：The raw milk for taking formula ratio 1/3 is preheated to 58 DEG C, and PURE WHEY is added and stands hydration 0.5 hour, adds
Enter sweet tea condensed milk, white granulated sugar, continuously adds the raw milk of formula ratio 1/3 to abundant dissolution, be preheated to 58 DEG C and tie up within stirring 15 minutes
It holds 20 minutes, is eventually adding the raw milk of remaining formula ratio 1/3, be preheated to 58 DEG C and maintain 10 minutes, obtain fermentation base-material；
2）Homogeneous and sterilization：To step 1）Obtained in fermentation base-material homogeneous at 68 DEG C, homogenization pressure 23MPa, homogeneous is complete
It is sterilized 7 minutes at 95 DEG C after, is cooled to 33 DEG C, cooling feed liquid must be sterilized；
3）Inoculation fermentation：To step 2）Obtained in sterilize lactase, streptococcus thermophilus inoculation liquid, sandlwood be added in cooling feed liquid
Sugared lactobacillus grx10 inoculation liquid and bifidobacterium lactis inoculation liquid, stir and evenly mix, and are placed in constant incubator at 34 DEG C and ferment
17h, acidity stop fermentation when reaching 78 ° of T, obtain Yoghourt first product；
4）Second homogenate：To step 3）Obtained in Yoghourt first product be rapidly cooled and stir demulsification, be cooled to 14 DEG C of postpositions
21h, homogeneous, homogenization pressure 25bar are placed in 4 DEG C of refrigerators；
5）Filling and refrigeration after-ripening：By step 4）Yoghourt after middle homogeneous is filling into packing container, and 4 DEG C of refrigeration after-ripening 14h are obtained
Probiotics drinking yoghourt.
The probiotics drinking yoghourt of the invention of embodiment 6
1 formula
Every 1000g contains following raw materials：White granulated sugar 80g, PURE WHEY 11g, sweet tea condensed milk 19g, lactase 0.4g, rhamnose cream bar
Bacterium grx10 inoculation liquid 22g, bifidobacterium lactis inoculation liquid 1.2g, streptococcus thermophilus inoculation liquid 0.7g, raw milk 847.7g, wherein
Lactobacillus rhamnosus grx10 content is 150U/t in Lactobacillus rhamnosus grx10 inoculation liquid, and cream is double in bifidobacterium lactis inoculation liquid
Discrimination bacillus content is 90U/t, and thermophilus bacterial content is 45U/t in the streptococcus thermophilus inoculation liquid.
2 preparation methods
1）Ingredient：The raw milk for taking formula ratio 1/3 is preheated to 58 DEG C, and PURE WHEY is added and stands hydration 0.5 hour, adds
Enter sweet tea condensed milk, white granulated sugar, continuously adds the raw milk of formula ratio 1/3 to abundant dissolution, be preheated to 58 DEG C and tie up within stirring 15 minutes
It holds 20 minutes, is eventually adding the raw milk of remaining formula ratio 1/3, be preheated to 58 DEG C and maintain 10 minutes, obtain fermentation base-material；
2）Homogeneous and sterilization：To step 1）Obtained in fermentation base-material homogeneous at 68 DEG C, homogenization pressure 24MPa, homogeneous is complete
It is sterilized 7 minutes at 95 DEG C after, is cooled to 33 DEG C, cooling feed liquid must be sterilized；
3）Inoculation fermentation：To step 2）Obtained in sterilize lactase, streptococcus thermophilus inoculation liquid, sandlwood be added in cooling feed liquid
Sugared lactobacillus grx10 inoculation liquid and bifidobacterium lactis inoculation liquid, stir and evenly mix, and are placed in constant incubator at 32 DEG C and ferment
17h, acidity stop fermentation when reaching 76 ° of T, obtain Yoghourt first product；
4）Second homogenate：To step 3）Obtained in Yoghourt first product be rapidly cooled and stir demulsification, be cooled to 14 DEG C of postpositions
15h, homogeneous, homogenization pressure 18bar are placed in 4 DEG C of refrigerators；
5）Filling and refrigeration after-ripening：By step 4）Yoghourt after middle homogeneous is filling into packing container, and 4 DEG C of refrigeration after-ripening 14h are obtained
Probiotics drinking yoghourt.
Illustrate beneficial effects of the present invention below by way of experimental example：
1 different fermentations agent of experimental example and with the influence for comparing drinking yoghourt product quality of the present invention
1 each experiment group of formula
Following raw material weight proportioning of soup processed are constant in fixed formula：White granulated sugar 7%, PURE WHEY 1.1%, condensed milk 1%, lactase
0.04%, change Lactobacillus rhamnosus grx10 inoculation liquid in formula, bifidobacterium lactis inoculation liquid and streptococcus thermophilus inoculation liquid
Weight proportion, while the corresponding mass percent for adjusting raw milk in formula, utilize preparation method as described in the examples to prepare
Drinking yoghourt, while consistency, viscosity and the viable count of prepared Yoghourt when different fermentations agent proportion are measured, and feel to Yoghourt work
Official's evaluation, wherein Lactobacillus rhamnosus grx10 content is 150U/t, bifidobacterium lactis in Lactobacillus rhamnosus grx10 inoculation liquid
Bifidobacterium lactis content is 90U/t in inoculation liquid, and thermophilus bacterial content is 45U/t in the streptococcus thermophilus inoculation liquid.
Leavening shown in each group experiment and leavening proportion are shown in Table 1.
Leavening and leavening proportion in the experiment of 1 each group of table
2 detection methods
1）Viscosity and consistency measuring method：It is sour using type is drunk made from each experimental group of Britain's SMSTA.XTPlus instrumental test
The viscosity and consistency of milk, are popped one's head in using P/100W, speed 0.5mm/s, speed 2.0mm/s after survey, trigger force 2g before surveying, return away from
From 5mm.
2）Viable count measuring method：It is detected according to the detection of GB4789.35-2010 method and drinks type acid made from each experimental group
The viable count of milk.
3）Sensory evaluation test：According to GB19302-2003 method, to drinking yoghourt made from above-mentioned each experimental group into
Row sense organ mouth comment it is blind comment test, totally 30 ginsengs add test, and sense organ mouth comments standards of grading as shown in table 2.
2 sense organ mouth of table comments standards of grading
3 experimental results
1）Viscosity and consistency measurement result are shown in Table 3.
Each experimental group of table 3 prepares Yoghourt viscosity and consistency measurement result
From table 3 it can be seen that Yoghourt viscosity and consistency made from experimental group one to experimental group five are moderate, it is suitble to drink；Experiment
Yoghourt viscosity made from group six and experimental group seven and consistency are higher, influence mouthfeel；Experimental group eight, experimental group nine and experimental group ten are made
It obtains Yoghourt viscosity and consistency is relatively low, influence mouthfeel.
Description of test：Lactic acid bacteria fermenting agent component collocation provided by the invention rationally, utilizes the Yoghourt of its preparation（This hair
The Yoghourt of bright offer）Viscosity and consistency are moderate, good mouthfeel, are suitble to drink.
2）Viable count measurement result is shown in Table 4.
Each experimental group of table 4 prepares Yoghourt viable count measurement result
| Test group # | Lactobacillus rhamnosus grx10 viable count cfu/mL | Bifidobacterium lactis viable count cfu/mL | Streptococcus thermophilus viable count cfu/mL | Total viable count cfu/mL |
| Experimental group one | 9.6×108 | 6.1×108 | 7.8×108 | 1.74×109 |
| Experimental group two | 9.6×108 | 4.4×108 | 6.8×108 | 1.64×109 |
| Experimental group three | 9.9×108 | 6.4×108 | 8.1×108 | 1.8×109 |
| Experimental group four | 9.7×108 | 6.1×108 | 7.3×108 | 1.7×109 |
| Experimental group five | 9.6×108 | 6.2×108 | 7.4×108 | 1.7×109 |
| Experimental group six | 0 | 1.8×109 | 9.8×108 | 1.9×109 |
| Experimental group seven | 8.9×108 | 1.9×109 | 9.6×108 | 1.85×109 |
| Experimental group eight | 7.2×108 | 6.5×108 | 7.8×108 | 1.5×109 |
| Experimental group nine | 5.0×108 | 7.1×108 | 8.2×108 | 1.32×109 |
| Experimental group ten | 1.9×107 | / | / | 1.9×107 |
From table 4, it can be seen that Lactobacillus rhamnosus grx10 viable count has been expired in Yoghourt made from experimental group one to experimental group five
Sufficient probiotics fermention cream clinically generates the requirement of prebiotic function, and the far super international requirement of total viable count；Experimental group six and reality
It tests in Yoghourt made from group seven, Lactobacillus rhamnosus grx10 viable count is much smaller than the viable bacteria of bifidobacterium lactis and streptococcus thermophilus
Number；In Yoghourt made from experimental group eight and experimental group nine, Lactobacillus rhamnosus grx10 viable count is few compared with experimental group one to five；It is real
It is minimum to test Lactobacillus rhamnosus grx10 viable count in Yoghourt made from group ten, is much smaller than other groups.
Description of test：Lactic acid bacteria fermenting agent provided by the invention utilizes streptococcus thermophilus and bifidobacterium lactis energy and sandlwood
Sugared lactobacillus grx10 generates the factor of symbiosis, selects suitable strain inoculum concentration, improves Lactobacillus rhamnosus grx10's
Fermentation character accelerates the fermentation rate of Lactobacillus rhamnosus grx10, is conducive to the quick of prebiotic Lactobacillus rhamnosus acidified milk
Preparation, meets Yoghourt fermentation demand, significantly improves after fermentation Lactobacillus rhamnosus grx10 in Yoghourt, bifidobacterium lactis and thermophilic
The streptococcic viable count of heat；In lactic acid bacteria fermenting agent provided by the invention, bifidobacterium lactis and streptococcus thermophilus are to rhamnose
The growth of lactobacillus grx10 has facilitation.
3）Sensory evaluation test result is shown in Table 5.
Each experimental group of table 5 prepares Yoghourt sensory evaluation experimental result
As can be seen from Table 5, Yoghourt made from experimental group one to five, Analyses Methods for Sensory Evaluation Results are good；Made from experimental group six to nine
Yoghourt, taste and flavor are poor.
Description of test：Lactic acid bacteria fermenting agent provided by the invention utilizes streptococcus thermophilus and bifidobacterium lactis energy and sandlwood
Sugared lactobacillus grx10 generates the factor of symbiosis, selects suitable strain inoculum concentration, improves Lactobacillus rhamnosus grx10's
Fermentation character accelerates the fermentation rate of Lactobacillus rhamnosus grx10, is conducive to the quick of prebiotic Lactobacillus rhamnosus acidified milk
Preparation, meets Yoghourt fermentation demand, make to ferment resulting Yoghourt quality and flavor it is all good, it is solid to have Lactobacillus rhamnosus grx10
Some flavours.
4）Each experimental group Yoghourt acidity of storage phase, viscosity, the situation of change of consistency and viable count
Each experimental group Yoghourt acidity situation of change of 6 storage phase of table
Each experimental group Yoghourt viscosity change situation of 7 storage phase of table
Each experimental group Yoghourt consistency change situation of 8 storage phase of table
9 storage phase experimental group Yoghourt viable count situation of change of table
It can be seen that Yoghourt made from experimental group one to five from table 6-9, acidity, viscosity, consistency, work in 15 days storage phases
The indices such as bacterium number are stablized, and whey suction and acidification phenomenon do not occur；Yoghourt made from experimental group six to ten, in storage phase
Between indices there is larger floating, acidity, viscosity, consistency are significantly increased, and viable count is greatly decreased, and opens at storage phase the 5th day
There is phenomena such as whey wash rice goes out, flavor is deteriorated, retrogradation in beginning.
Description of test：Drinking yoghourt quality provided by the invention is stablized, and stablizes during storage.
To sum up, lactic acid bacteria fermenting agent provided by the invention, can be with rhamnose cream using streptococcus thermophilus and bifidobacterium lactis
Bacillus grx10 generates the factor of symbiosis, selects suitable strain inoculum concentration, improves the fermentation of Lactobacillus rhamnosus grx10
Characteristic accelerates the fermentation rate of Lactobacillus rhamnosus grx10, is conducive to the quick system of prebiotic Lactobacillus rhamnosus acidified milk
It is standby, meet Yoghourt fermentation demand, make to ferment resulting Yoghourt quality and flavor it is all good, it is intrinsic to have Lactobacillus rhamnosus grx10
Flavour, while also significantly improving after fermentation Lactobacillus rhamnosus grx10, bifidobacterium lactis and thermophilus in Yoghourt
The viable count of bacterium.Probiotics drinking yoghourt of the invention, by by Lactobacillus rhamnosus grx10 and bifidobacterium lactis and thermophilic
It is suitable to obtain a kind of stay in grade, viscosity and consistency under conditions of not adding any food additives for the compounding fermentation of hot streptococcus
In, the good prebiotic low temperature drinking yoghourt of flavor, prebiotic low temperature drinking yoghourt has the special milk of Lactobacillus rhamnosus grx10
Fragrance, while viable count with higher, in 1ml Yoghourt, total viable count > 8.8 × 109Cfu, Lactobacillus rhamnosus grx10
Viable count be > 9.5 × 108The viable count > 4.2 × 10 of cfu, bifidobacterium lactis7Cfu, streptococcus thermophilus viable count be >
6.5×107Cfu, total viable count is much higher than national standard, and the viable count of prebiotic Lactobacillus rhamnosus grx10 has met benefit
Raw bacterium acidified milk clinically generates the requirement of prebiotic function.
Claims (10)
1. a kind of lactic acid bacteria fermenting agent, which is characterized in that be made of the lactobacillus inoculum liquid that following weight matches：
8~26 parts of Lactobacillus rhamnosus grx10 inoculation liquid, 0.9~1.8 part of bifidobacterium lactis inoculation liquid, streptococcus thermophilus inoculation
0.5~1.5 part of liquid；
Wherein, Lactobacillus rhamnosus grx10 content is 100U/t~200U/t in the Lactobacillus rhamnosus grx10 inoculation liquid；
Bifidobacterium lactis content is 60U/t~120U/t in the bifidobacterium lactis inoculation liquid；It is thermophilic in the streptococcus thermophilus inoculation liquid
Hot hammer bacterial content is 30U/t~60U/t.
2. lactic acid bacteria fermenting agent according to claim 1, which is characterized in that the lactobacillus inoculum liquid matched by following weight
Composition：
10~20 parts of Lactobacillus rhamnosus grx10 inoculation liquid, 1.0~1.5 parts of bifidobacterium lactis inoculation liquid, streptococcus thermophilus inoculation
0.5~1.0 part of liquid.
3. lactic acid bacteria fermenting agent according to claim 1, which is characterized in that the lactobacillus inoculum liquid matched by following weight
Composition：
13.6 parts of Lactobacillus rhamnosus grx10 inoculation liquid, 1.1 parts of bifidobacterium lactis inoculation liquid, streptococcus thermophilus inoculation liquid 0.8
Part.
4. lactic acid bacteria fermenting agent according to claim 1, which is characterized in that the Lactobacillus rhamnosus grx10 inoculation liquid
Middle Lactobacillus rhamnosus grx10 content is 140U/t~160U/t；Bifidobacterium lactis content in the bifidobacterium lactis inoculation liquid
For 80U/t~100U/t；Thermophilus bacterial content is 40U/t~50U/t in the streptococcus thermophilus inoculation liquid.
5. a kind of probiotics drinking yoghourt prepared using the described in any item lactic acid bacteria fermenting agents of Claims 1 to 44, special
Sign is, is made of the supplementary material of following weight percentage：
White granulated sugar 5%~9%, PURE WHEY 0.8%~1.6%, sweet tea condensed milk 0.8%~2.0%, lactase 0.01%~0.05%, cream
Acid bacteria fermentation agent 0.94%~2.93%, surplus are raw milk, and the mass percent is total to account for the probiotics drinking yoghourt
The percentage of quality.
6. probiotics drinking yoghourt according to claim 5, which is characterized in that by the supplementary material of following mass percents
It is made：
White granulated sugar 7%, PURE WHEY 1.1%, sweet tea condensed milk 1%, lactase 0.04%, lactic acid bacteria fermenting agent 1.55%, surplus are made a living ox
Cream, the mass percent are the percentage for accounting for the probiotics drinking yoghourt gross mass.
7. the preparation method of the described in any item probiotics drinking yoghourts of claim 5~6, which is characterized in that including step：
1）Ingredient：The raw milk for taking formula ratio 1/3, is preheated to 55~60 DEG C, and PURE WHEY is added and to stand hydration 0.5 small
When, sweet tea condensed milk, white granulated sugar is added, continuously adds the raw milk of formula ratio 1/3 to abundant dissolution, is preheated to 55 within stirring 15 minutes
~60 DEG C and maintenance 20 minutes, it is eventually adding the raw milk of remaining formula ratio 1/3,55~60 DEG C is preheated to and maintains 10 points
Clock obtains fermentation base-material；
2）Homogeneous and sterilization：To step 1）Obtained in fermentation base-material carry out homogeneous, sterilize 6~8 minutes at 93~96 DEG C, cools down
To 32 ± 3 DEG C, cooling feed liquid must be sterilized；
3）Inoculation fermentation：To step 2）Obtained in sterilize lactase, streptococcus thermophilus inoculation liquid, sandlwood be added in cooling feed liquid
Sugared lactobacillus grx10 inoculation liquid and bifidobacterium lactis inoculation liquid, stir and evenly mix, are placed in constant incubator and are left to ferment, and obtain sour
Milk first product；
4）Second homogenate：To step 3）Obtained in Yoghourt first product it is cooling and stir demulsification, be cooled to 10~15 DEG C and be placed on 4 DEG C
Refrigerator placement 12~for 24 hours, homogeneous；
5）Filling and refrigeration after-ripening：By step 4）Yoghourt after middle homogeneous is filling into packing container, and 4 DEG C of refrigeration after-ripening 8~
16h obtains probiotics drinking yoghourt.
8. preparation method according to claim 7, which is characterized in that step 2）The homogenizing temperature is 60~70 DEG C,
Matter pressure is 20~24MPa.
9. preparation method according to claim 7, which is characterized in that step 3）The fermentation temperature is 28~36 DEG C, hair
The ferment time is 12~18h, and fermentation termination acidity is 75~80 ° of T.
10. preparation method according to claim 7, which is characterized in that step 4）The homogenization pressure is 5~30bar.
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| CN109527088A (en) * | 2018-12-11 | 2019-03-29 | 扬州市扬大康源乳业有限公司 | A kind of effervescent tablet leavening and preparation method thereof |
| CN109527088B (en) * | 2018-12-11 | 2022-02-11 | 扬州市扬大康源乳业有限公司 | Effervescent tablet leavening agent and preparation method thereof |
| CN113923998A (en) * | 2019-04-02 | 2022-01-11 | 新加坡国立大学 | a bread-based drink |
| CN112715657A (en) * | 2020-12-28 | 2021-04-30 | 光明乳业股份有限公司 | Yogurt block containing probiotics and preparation method thereof |
| CN113142302A (en) * | 2021-01-04 | 2021-07-23 | 陕西巨子特医食品有限公司 | Probiotic yogurt with blood glucose reducing effect and preparation method thereof |
| CN113142302B (en) * | 2021-01-04 | 2024-03-22 | 西安巨子生物基因技术股份有限公司 | Probiotic yogurt with blood glucose reducing effect and preparation method thereof |
| CN114680171A (en) * | 2022-04-22 | 2022-07-01 | 北京三元食品股份有限公司 | Fermented milk for regulating intestinal health and preparation method thereof |
| CN114680171B (en) * | 2022-04-22 | 2022-12-09 | 北京三元食品股份有限公司 | Fermented milk for regulating intestinal health and preparation method thereof |
| CN116831185A (en) * | 2023-06-25 | 2023-10-03 | 宜昌喜旺食品有限公司 | Composition for fermenting drinking yoghurt and application thereof |
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