CN110200070A - A kind of Yoghourt and preparation method thereof rich in GABA - Google Patents
A kind of Yoghourt and preparation method thereof rich in GABA Download PDFInfo
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- CN110200070A CN110200070A CN201910503340.9A CN201910503340A CN110200070A CN 110200070 A CN110200070 A CN 110200070A CN 201910503340 A CN201910503340 A CN 201910503340A CN 110200070 A CN110200070 A CN 110200070A
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- yoghourt
- milk
- gaba
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 57
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 56
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 55
- 241000894006 Bacteria Species 0.000 claims abstract description 33
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 28
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 28
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 28
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 26
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims abstract description 23
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 239000002131 composite material Substances 0.000 claims abstract description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 235000020122 reconstituted milk Nutrition 0.000 claims abstract description 14
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 8
- 239000003765 sweetening agent Substances 0.000 claims abstract description 8
- 235000018102 proteins Nutrition 0.000 claims description 27
- 108010046377 Whey Proteins Proteins 0.000 claims description 21
- 102000007544 Whey Proteins Human genes 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 17
- 235000021119 whey protein Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 11
- 235000020167 acidified milk Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 230000036571 hydration Effects 0.000 claims description 7
- 238000006703 hydration reaction Methods 0.000 claims description 7
- 239000005862 Whey Substances 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 241000194035 Lactococcus lactis Species 0.000 claims description 5
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
- 230000008021 deposition Effects 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 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 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 102000009027 Albumins Human genes 0.000 claims 2
- 108010088751 Albumins Proteins 0.000 claims 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims 2
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 241000194017 Streptococcus Species 0.000 claims 1
- 229910021529 ammonia Inorganic materials 0.000 claims 1
- 239000002068 microbial inoculum Substances 0.000 claims 1
- 238000011084 recovery Methods 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 210000004885 white matter Anatomy 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 241000196324 Embryophyta Species 0.000 abstract description 5
- 241000717739 Boswellia sacra Species 0.000 abstract description 3
- 239000004863 Frankincense Substances 0.000 abstract description 3
- 230000001580 bacterial effect Effects 0.000 abstract description 3
- 230000006837 decompression Effects 0.000 abstract description 3
- 210000005036 nerve Anatomy 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 230000000694 effects Effects 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 244000005700 microbiome Species 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 238000003786 synthesis reaction Methods 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 108091022930 Glutamate decarboxylase Proteins 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 102000008214 Glutamate decarboxylase Human genes 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000011953 bioanalysis Methods 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007787 long-term memory Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000002936 tranquilizing effect Effects 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of Yoghourt and preparation method thereof rich in GABA.The Yoghourt includes each component of following mass percent: milk or reconstituted milk 80~95%, sweetener or white granulated sugar 0.1~10%, sodium glutamate 0.1~1%, composite bacteria agent 0.1~10%, concentrated protein powder 0.5~5%；The mass ratio of Lactococcus lactis subsp. lactis and streptococcus thermophilus is 1~10:90~99 in the composite bacteria agent.The present invention passes through specific zymotechnique by the way that the bacterial strain of high yield GABA is mixed in a certain ratio obtained composite bacteria agent, and GABA content significantly improves in the Yoghourt after making fermentation, up to 450mg/g；Gained Yoghourt olibanum is strong, quality stiff, delicate mouthfeel, full of nutrition, under the premise of guaranteeing health delicious, can play the functional result that decompression is calmed the nerves.Preparation method simple process of the invention, it is convenient to operate, and production cost is low, is suitble to large-scale plant fermenting and producing.
Description
Technical field
The present invention relates to fermented food technical fields, and in particular, to a kind of Yoghourt and preparation method thereof rich in GABA.
Background technique
γ-aminobutyric acid (GABA) is a kind of nonprotein amino acid for being distributed widely in nature.In vivo by
Glutamic acid is transformed through glutamate decarboxylase, is a kind of more deep important inhibiting nerve transmitting substance of current research,
A variety of metabolic activities in vivo are participated in, there is many physiological functions, such as blood pressure lowering improves brain function, calmness, enhancing long-term memory
And the functions such as liver, kidney function.Research and development rich in GABA food, have become the hot spot of foreign study, and GABA is extensive
Applied to food, medicine and other fields, including it is plant (rice embryo, rice bran, green tea, pumpkin, bean product, tomato, chlorella etc.), micro-
The food of the GABA in sources such as biological (lactic acid bacteria, yeast).
The preparation of GABA is by the concern and attention of people, and currently to the preparation of GABA, there are many more basic problems to need
It solves, therefore, the research for reinforcing this respect is necessary.The method for preparing GABA mainly includes that chemical synthesis and biology close
At method two major classes, bioanalysis synthesis GABA is to take off glutamic acid or its sodium salt through α-using the intracorporal GAD of biology as catalyst
Carboxylic generates GABA.Biological synthesis process includes plants enriched method and two kinds of microbe fermentation method again.
Microorganism is especially " aliment security level " Microbe synthesis GABA and provides an effective approach for preparation GABA,
Many microorganism especially lactic acid bacterias all have the ability of high yield GABA.It is current to produce the dairy products rich in GABA at home also not
It is very much, therefore suitable GABA superior strain is selected to take fermenting and producing dairy products, is improved in (reinforcing) cream and products thereof
The important channel of GABA level.GABA content is very low in existing acidified milk, and human body can not play certain effect after taking, and takes
GABA content > 15mg releives effect, and taking GABA content > 60mg has decompression, tranquilizing the mind effect, and taking GABA content > 180mg has
Promote the effect of sleep.Therefore, developing a functional yoghourt rich in GABA is necessary.
Summary of the invention
Yoghourt GABA content on the market is lower, functional not strong defect the purpose of the invention is to overcoming at present,
Provide a kind of Yoghourt and preparation method thereof rich in GABA.The present invention is by the way that the bacterial strain of high yield GABA to be mixed in a certain ratio
Composite bacteria agent is made, and passes through specific zymotechnique, GABA content significantly improves in the Yoghourt after making fermentation, up to 450mg/
g；Gained Yoghourt olibanum is strong, quality stiff, delicate mouthfeel, full of nutrition.
To achieve the goals above, the present invention is achieved by following scheme:
Although inventors have found that have in the prior art part lactic acid bacteria can high yield metabolism GABA, not all bacterium
Strain can be metabolized GABA by high yield in the fermentation system containing milk or reconstituted milk.Inventor filters out from natural fermented food
Two plants of bacterial strains of high yield GABA, as Lactococcus lactis subsp. lactis (Lactococcus lactis can be metabolized in cow's milk
Subsp.lactis) 220223 and streptococcus thermophilus (Streptococcus thermophilus) 210202.
Wherein, Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) 220223 is from new
It screens and obtains in the fresh milk of boundary Yining City Xinhua East Road roadside stands, Chinese microorganism strain guarantor is deposited on October 15th, 2018
It hides administration committee's common micro-organisms center (CGMCC, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3), deposit number is
CGMCC No.16584 high yield GABA, GABA can contain in the fermentation system containing sodium glutamate, skimmed milk powder reconstituted milk
Amount is 0.3909g/L；Streptococcus thermophilus (Streptococcus thermophilus) 210202 is from Xinjiang Sayram Lake side
It screens and obtains in the Yoghourt obtained in Kazak's resident's yurt, Chinese microorganism strain guarantor is deposited on October 15th, 2018
It hides administration committee's common micro-organisms center (CGMCC, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3), deposit number is
CGMCC No.16585 high yield GABA, GABA can contain in the fermentation system containing sodium glutamate, skimmed milk powder reconstituted milk
Amount is 0.3273g/L.
Therefore a kind of Yoghourt rich in GABA, each component including following mass percent: milk is claimed in the present invention
Or reconstituted milk 80~95%, sweetener or white granulated sugar 0.1~10%, sodium glutamate 0.1~1%, composite bacteria agent 0.1~10%,
Concentrated protein powder 0.5~5%；In the composite bacteria agent mass ratio of Lactococcus lactis subsp. lactis and streptococcus thermophilus be 1~
10:90~99.
Preferably, each component including following mass percent: milk or reconstituted milk 84.5%, sweetener or white granulated sugar
8%, sodium glutamate 0.1%, composite bacteria agent 5%, concentrated protein powder 2.4%；Lactococcus lactis is sub- in the composite bacteria agent
The mass ratio of kind and streptococcus thermophilus is 5:95.
Preferably, the Lactococcus lactis subsp. lactis is Lactococcus lactis subsp. lactis (Lactococcus lactis
Subsp. lactis) 220223, deposit number is CGMCC No.16584；The streptococcus thermophilus is streptococcus thermophilus
(Streptococcus thermophilus) 210202, deposit number are CGMCC No.16585.
The present invention, which also passes through, screens separate sources, the concentrated whey protein powder of different characteristics, Evamilk albumen powder, and with
Other raw materials carry out optimum ratio, so that the protein content in final fermented yoghourt is improved, so that protein in product
Content >=5%, significantly larger than market same type sour milk product also make the whole organoleptic quality of Yoghourt get a promotion.
Preferably, the concentrated protein powder is by concentrated whey protein powder A, concentrated whey protein powder B and Evamilk albumen
Powder composition, the mass ratio of three are (1~3): (0.5~1.0): (1.0~2)；Protein contains in the concentrated whey protein powder A
Amount is 80~83%, fat content 5~7%, ash content 1~3%；In the concentrated whey protein powder B protein content be 76~
82%, lactose content 5~8%, ash content 5~6%；Protein content is 56~63% in the Evamilk albumen powder, lactose
Content 25~30%, ash content 5~6%.
Preferably, concentrated whey protein powder A, concentrated whey protein powder B and Evamilk albumen in the concentrated protein powder
The mass ratio of powder is 1.8:0.7:1.2.
The present invention also passes through the content of protein in control product and optimizes and revises relevant parameter in zymotechnique, letter
Production operation step is changed, has saved production cost, has improved without in addition adding any fat substitute in Yoghourt raw material
Mouthfeel makes product but show fine and smooth children on sense organ without additive and slides, do not add dilute cream and but show strong thick and solid cream
Rouge sense, flavor taste is all good, and whole sensory score is produced much higher than with conventional film filtering and concentrating and centrifugal concentrating production method
Product.
Specifically, preparation method of the invention does not use traditional discharging whey technique, but passes through direct curdled milk
Technique considerably increases product yield, simplifies production operation step, saves production cost.But directly curdled milk will affect
The sophistication of product, and whey precipitation is easily led to, influence the stability of product.Therefore, the present invention is in entire fermentation process
Parameter strict control carries out soft stirring, cooling demulsification to acidified milk after acidified milk is made, any steady not adding completely
Determine successfully solve the defect that whey common in Yoghourt is precipitated under the premise of agent, thickener, the product that hits pay dirk is stablized
Property effect, and obtain the Yoghourt that quality is fine and smooth, flavor taste is all good, GABA content is high.
Therefore, the preparation method of the above-mentioned Yoghourt rich in GABA is also claimed in the present invention, includes the following steps:
S1. mixing: by milk or reconstituted milk investment mixing tank, 55~70 DEG C are warming up to, in 500~800r/min condition
Under be slowly proportionally added into concentrated protein powder while stirring, under the conditions of 50~65 DEG C stir 10~20min, carry out protein concentrate
The hydration of powder；When mixed liquor detects rate of deposition index < 0.8%, it is put in proportion into sweetener or white granulated sugar, then be put in proportion into
Sodium glutamate, stirring and dissolving obtain mixed material；
S2. homogeneous and pasteurize: mixed material obtained by step S1 is heated to 60~70 DEG C, in 100~200bar item
Homogeneous under part；Pasteurize 300s is carried out under the conditions of 90~95 DEG C, is subsequently cooled to 30~43 DEG C；
S3. be inoculated with and ferment: the inoculating compound bacterium agent in proportion into step S2 resulting material is issued in 30~43 DEG C of conditions
6~16h of ferment, fermentation termination pH=4.5~4.6；
S4. it is demulsified and cools down: acidified milk obtained by step S3 being subjected to soft stirring and is demulsified, then fast cooling to 10~20
DEG C to get be rich in GABA Yoghourt.
Preferably, the temperature of hydration described in step S1 is 55 DEG C, mixing time 15min.
Preferably, the temperature of homogeneous described in step S2 is 65 DEG C, pressure 200bar；The temperature of the pasteurize
95 DEG C, cooling temperature is 40 DEG C.
Preferably, the temperature of fermentation described in step S3 is 37 DEG C, time 7h, fermentation termination pH=4.6.
Preferably, acidified milk fast cooling described in step S4 is to 18 DEG C.
Compared with prior art, the invention has the following advantages:
(1) present invention is by by the Lactococcus lactis subsp. lactis 220223 and streptococcus thermophilus 210202 of high yield GABA
It is mixed in a certain ratio obtained composite bacteria agent, and passes through specific zymotechnique, GABA content is at double in the Yoghourt after making fermentation
It improves, up to 450mg/g；Gained Yoghourt olibanum is strong, quality stiff, delicate mouthfeel, full of nutrition, guarantee it is health delicious
Under the premise of, the functional result that decompression is calmed the nerves can be played.
(2) preparation method zymotechnique of the invention is simple, and it is convenient to operate, and production cost is low, is suitble to large-scale plant hair
Ferment production.
Specific embodiment
The present invention is made combined with specific embodiments below and further being elaborated, the embodiment is served only for explaining this
Invention, is not intended to limit the scope of the present invention.Test method as used in the following examples is normal unless otherwise specified
Rule method；Used material, reagent etc., unless otherwise specified, for the reagent and material commercially obtained.
Seed liquor preparation: picking single bacterium falls in the skimmed milk of 2~20mL 10% and spreads cultivation, for 24 hours in 37 DEG C of constant temperature incubations
To activation bacterium solution；It is inoculated in 10% skimmed milk by 1~5% inoculum concentration by bacterium solution is activated again, in 37 DEG C of constant temperature incubations
Seed liquor is obtained for 24 hours.
Embodiment 1
A kind of Yoghourt rich in GABA, each component including following mass percent: milk or reconstituted milk 84.5%, sweet taste
Agent 8%, sodium glutamate 0.1%, composite bacteria agent 5%, concentrated protein powder 2.4%；Lactococcus lactis in the composite bacteria agent
The mass ratio of subspecies and streptococcus thermophilus is 5:95.
Wherein, Lactococcus lactis subsp. lactis is Lactococcus lactis subsp. lactis (Lactococcus lactis
Subsp.lactis) 220223, deposit number is CGMCC No.16584；Streptococcus thermophilus is streptococcus thermophilus
(Streptococcus thermophilus) 210202, deposit number are CGMCC No.16585.
The mass ratio of concentrated whey protein powder A, concentrated whey protein powder B and Evamilk albumen powder are in concentrated protein powder
1.8:0.7:1.2.
The preparation method of the above-mentioned Yoghourt rich in GABA, includes the following steps:
S1. mixing: reconstituted milk being put into mixing tank, is warming up to 60 DEG C, under the conditions of 700r/min while stirring slowly
It is proportionally added into concentrated protein powder, stirs 15min under the conditions of 55 DEG C, carries out the hydration of concentrated protein powder；When mixed liquor detects
When rate of deposition index < 0.8%, it is put in proportion into sweetener and sodium glutamate, stirring and dissolving obtains mixed material；
S2. homogeneous and pasteurize: mixed material obtained by step S1 is heated to 65 DEG C, the homogeneous under the conditions of 200bar；
Pasteurize 300s is carried out under the conditions of 95 DEG C, is subsequently cooled to 40 DEG C；
S3. be inoculated with and ferment: the inoculating compound bacterium agent in proportion into step S2 resulting material ferments under the conditions of 37 DEG C
7h, fermentation termination pH=4.6；
S4. it is demulsified and cools down: acidified milk obtained by step S3 is subjected to soft stirring demulsification, then fast cooling is to 18 DEG C,
Up to the Yoghourt for being rich in GABA.
Embodiment 2
A kind of Yoghourt rich in GABA, each component including following mass percent: milk or reconstituted milk 80%, white granulated sugar
10%, sodium glutamate 1%, composite bacteria agent 4%, concentrated protein powder 5%；In the composite bacteria agent Lactococcus lactis subsp. lactis and
The mass ratio of streptococcus thermophilus is 1:99.
Wherein, Lactococcus lactis subsp. lactis is Lactococcus lactis subsp. lactis (Lactococcus lactis
Subsp.lactis) 220223, deposit number is CGMCC No.16584；Streptococcus thermophilus is streptococcus thermophilus
(Streptococcus thermophilus) 210202, deposit number are CGMCC No.16585.
The mass ratio of concentrated whey protein powder A, concentrated whey protein powder B and Evamilk albumen powder are in concentrated protein powder
1:1:1。
The preparation method of the above-mentioned Yoghourt rich in GABA, includes the following steps:
S1. mixing: raw milk being put into mixing tank, is warming up to 55 DEG C, under the conditions of 800r/min while stirring slowly
It is proportionally added into concentrated protein powder, stirs 20min under the conditions of 50 DEG C, carries out the hydration of concentrated protein powder；When mixed liquor detects
When rate of deposition index < 0.8%, it is put in proportion into white granulated sugar and sodium glutamate, stirring and dissolving obtains mixed material；
S2. homogeneous and pasteurize: mixed material obtained by step S1 is heated to 60 DEG C, the homogeneous under the conditions of 150bar；
Pasteurize 300s is carried out under the conditions of 93 DEG C, is subsequently cooled to 43 DEG C；
S3. be inoculated with and ferment: the inoculating compound bacterium agent in proportion into step S2 resulting material ferments under the conditions of 43 DEG C
6h, fermentation termination pH=4.5；
S4. it is demulsified and cools down: acidified milk obtained by step S3 is subjected to soft stirring demulsification, then fast cooling is to 18 DEG C,
Up to the Yoghourt for being rich in GABA.
Embodiment 3
A kind of Yoghourt rich in GABA, each component including following mass percent: milk or reconstituted milk 95%, white granulated sugar
4%, sodium glutamate 0.4%, composite bacteria agent 0.1%, concentrated protein powder 0.5%；Lactococcus lactis in the composite bacteria agent
The mass ratio of subspecies and streptococcus thermophilus is 10:90.
Wherein, Lactococcus lactis subsp. lactis is Lactococcus lactis subsp. lactis (Lactococcus lactis
Subsp.lactis) 220223, deposit number is CGMCC No.16584；Streptococcus thermophilus is streptococcus thermophilus
(Streptococcus thermophilus) 210202, deposit number are CGMCC No.16585.
The mass ratio of concentrated whey protein powder A, concentrated whey protein powder B and Evamilk albumen powder are in concentrated protein powder
3:0.5:2。
The preparation method of the above-mentioned Yoghourt rich in GABA, includes the following steps:
S1. mixing: reconstituted milk being put into mixing tank, is warming up to 70 DEG C, under the conditions of 500r/min while stirring slowly
It is proportionally added into concentrated protein powder, stirs 10min under the conditions of 65 DEG C, carries out the hydration of concentrated protein powder；When mixed liquor detects
When rate of deposition index < 0.8%, it is put in proportion into white granulated sugar and sodium glutamate, stirring and dissolving obtains mixed material；
S2. homogeneous and pasteurize: mixed material obtained by step S1 is heated to 70 DEG C, the homogeneous under the conditions of 100bar；
Pasteurize 300s is carried out under the conditions of 95 DEG C, is subsequently cooled to 30 DEG C；
S3. be inoculated with and ferment: the inoculating compound bacterium agent in proportion into step S2 resulting material ferments under the conditions of 30 DEG C
16h, fermentation termination pH=4.6；
S4. it is demulsified and cools down: acidified milk obtained by step S3 is subjected to soft stirring demulsification, then fast cooling is to 18 DEG C,
Up to the Yoghourt for being rich in GABA.
Application examples
By the present invention according to yoghurt example made from Examples 1 to 3 preparation method, with commercially available two kinds of yoghurt examples (sample A
For obtained by traditional lactobacillus bulgaricus and streptococcus thermophilus fermented by mixed bacterium；Sample B is traditional Bifidobacterium and lactic acid cream
Obtained by coccus lactic acid subspecies fermented by mixed bacterium；The additive amount of mix bacterium agent is same as Example 1 in sample A, B, remaining fermentation
Raw material is also identical, and fermentation parameter is identical), from viable count of lactobacillus, acidity, whey be precipitated situation, GABA content, protein content and
Subjective appreciation etc. compares, as a result as shown in table 1 below.
1 comparative test result analytical table of table
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention rather than protects to the present invention
The limitation of shield range can also be made on the basis of above description and thinking for those of ordinary skill in the art
Other various forms of variations or variation, there is no necessity and possibility to exhaust all the enbodiments.It is all of the invention
Made any modifications, equivalent replacements, and improvements etc., should be included in the protection of the claims in the present invention within spirit and principle
Within the scope of.
Claims (10)
1. a kind of Yoghourt rich in GABA, which is characterized in that each component including following mass percent: milk or reconstituted milk 80
~95%, sweetener or white granulated sugar 0.1~10%, sodium glutamate 0.1~1%, composite bacteria agent 0.1~10%, concentrated protein powder
0.5~5%；The mass ratio of Lactococcus lactis subsp. lactis and streptococcus thermophilus is 1~10:90~99 in the composite bacteria agent.
2. Yoghourt according to claim 1, which is characterized in that each component including following mass percent: milk or recovery
Cream 84.5%, sweetener or white granulated sugar 8%, sodium glutamate 0.1%, composite bacteria agent 5%, concentrated protein powder 2.4%；It is described compound
The mass ratio of Lactococcus lactis subsp. lactis and streptococcus thermophilus is 5:95 in microbial inoculum.
3. Yoghourt according to claim 1, which is characterized in that the Lactococcus lactis subsp. lactis is Lactococcus lactis
Subspecies (Lactococcus lactis subsp.lactis) 220223, deposit number are CGMCC No.16584；It is described thermophilic
Streptococcus is streptococcus thermophilus (Streptococcus thermophilus) 210202, deposit number CGMCC
No.16585。
4. Yoghourt according to claim 1, which is characterized in that the concentrated protein powder is by concentrated whey protein powder A, concentrated milk
Albumin powder B and Evamilk albumen powder composition, the mass ratio of three are (1~3): (0.5~1.0): (1.0~2)；It is described dense
Protein content is 80~83% in contracting PURE WHEY A, fat content 5~7%, ash content 1~3%；The condensed whey egg
Protein content is 76~82% in white powder B, lactose content 5~8%, ash content 5~6%；Egg in the Evamilk albumen powder
White matter content is 56~63%, lactose content 25~30%, ash content 5~6%.
5. Yoghourt according to claim 4, which is characterized in that concentrated whey protein powder A, concentrated milk in the concentrated protein powder
The mass ratio of albumin powder B and Evamilk albumen powder is 1.8:0.7:1.2.
6. the preparation method of any one of Claims 1 to 5 Yoghourt, which comprises the steps of:
S1. mixing: by milk or reconstituted milk investment mixing tank, being warming up to 55~70 DEG C, following in 500~800r/min condition
Stirring side is slowly proportionally added into concentrated protein powder, and 10~20min is stirred under the conditions of 50~65 DEG C, carries out concentrated protein powder
Hydration；When mixed liquor detects rate of deposition index < 0.8%, it is put in proportion into sweetener or white granulated sugar, then be put in proportion into paddy ammonia
Sour sodium, stirring and dissolving obtain mixed material；
S2. homogeneous and pasteurize: mixed material obtained by step S1 is heated to 60~70 DEG C, under the conditions of 100~200bar
Homogeneous；Pasteurize 300s is carried out under the conditions of 90~95 DEG C, is subsequently cooled to 30~43 DEG C；
S3. be inoculated with and ferment: the inoculating compound bacterium agent in proportion into step S2 resulting material ferments 6 under the conditions of 30~43 DEG C
~16h, fermentation termination pH=4.5~4.6；
S4. it is demulsified and cools down: acidified milk obtained by step S3 is subjected to soft stirring demulsification, then fast cooling is to 10~20 DEG C,
Up to the Yoghourt for being rich in GABA.
7. preparation method according to claim 6, which is characterized in that the temperature of hydration described in step S1 is 55 DEG C, stirring
Time is 15min.
8. preparation method according to claim 6, which is characterized in that the temperature of homogeneous described in step S2 is 65 DEG C, pressure
For 200bar；95 DEG C of the temperature of the pasteurize, cooling temperature are 40 DEG C.
9. preparation method according to claim 6, which is characterized in that the temperature of fermentation described in step S3 is 37 DEG C, the time
For 7h, fermentation termination pH=4.6.
10. preparation method according to claim 6, which is characterized in that acidified milk fast cooling described in step S4 is to 18 DEG C.
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| CN116138310A (en) * | 2023-03-24 | 2023-05-23 | 卡士乳业(深圳)有限公司 | Yogurt rich in immunoglobulin and preparation method thereof |
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| CN111733078A (en) * | 2020-07-24 | 2020-10-02 | 塔里木大学 | The method for producing γ-aminobutyric acid by fermentation of native strains from raw materials of Sailimu yogurt |
| CN114208885A (en) * | 2021-11-25 | 2022-03-22 | 卡士乳业(深圳)有限公司 | Thickened thixotropic yoghourt and preparation method thereof |
| CN114208885B (en) * | 2021-11-25 | 2024-01-30 | 卡士乳业(深圳)有限公司 | Thickened thixotropic yoghurt and preparation method thereof |
| CN116406703A (en) * | 2021-12-30 | 2023-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt and preparation method thereof |
| CN116406703B (en) * | 2021-12-30 | 2024-03-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt and preparation method thereof |
| CN115428834A (en) * | 2022-10-18 | 2022-12-06 | 微康益生菌(苏州)股份有限公司 | Yoghourt with effects of relieving pressure and helping sleep as well as preparation method and application of yoghourt |
| CN115428834B (en) * | 2022-10-18 | 2024-03-12 | 微康益生菌(苏州)股份有限公司 | Yoghurt with effects of relaxing pressure and aiding sleep as well as preparation method and application thereof |
| CN116138310A (en) * | 2023-03-24 | 2023-05-23 | 卡士乳业(深圳)有限公司 | Yogurt rich in immunoglobulin and preparation method thereof |
| CN116138310B (en) * | 2023-03-24 | 2025-03-28 | 卡士乳业(深圳)有限公司 | Yogurt rich in immunoglobulin and preparation method thereof |
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