CN110338222B - High-purity conjugated linoleic acid yak yoghourt and preparation method thereof - Google Patents
High-purity conjugated linoleic acid yak yoghourt and preparation method thereof Download PDFInfo
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- CN110338222B CN110338222B CN201910784940.7A CN201910784940A CN110338222B CN 110338222 B CN110338222 B CN 110338222B CN 201910784940 A CN201910784940 A CN 201910784940A CN 110338222 B CN110338222 B CN 110338222B
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Classifications
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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
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1216—Other enzymes
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
A high-purity conjugated linoleic acid yak yoghourt and a preparation method thereof relate to the field of dairy products. Such enzymatic hydrolysis involves two effects. Firstly, the fat and protein content of yak milk is higher than that of conventional milk, and in order to ensure the mouthfeel of yak milk, the yak milk needs to be reduced to a level equivalent to that of the conventional milk; secondly, when the lipase is subjected to enzymolysis, the porcine pancreatic lipase is selected for carrying out enzymolysis, and the porcine pancreatic lipase has specificity on fat containing an unsaturated linoleic acid structure, so that conjugated linoleic acid is released from the fat structure, and the content of the conjugated linoleic acid in the whole yak milk is increased. The preparation method is simple to operate, and the prepared yak yogurt is strong in milk flavor, good in taste and high in conjugated linoleic acid content. Has obvious anticancer, antioxidant and blood fat reducing effects, and rich nutritive value, and is suitable for long-term drinking.
Description
Technical Field
The invention relates to the field of dairy products, in particular to high-purity conjugated linoleic acid yak yoghourt and a preparation method thereof.
Background
The yak is a main livestock species in the Qinghai-Tibet plateau, and the yak milk produced by the yak accounts for 90% of the milk consumption in the Qinghai-Tibet plateau. Compared with other milk, the yak milk has higher contents of fat, protein, lactose, vitamins and essential amino acid, more types of fatty acid and lower cholesterol content, and is known as 'superior milk'. Especially, in recent years, the efficacy of conjugated linoleic acid has been gradually recognized, and yak milk has been increasingly regarded as one of the milk types with the highest content of conjugated linoleic acid.
Conjugated linoleic acid is a generic name for a series of octadecadienoic acids containing conjugated double bonds. Research shows that the conjugated linoleic acid has the effects of resisting cancer, resisting oxidation, reducing cholesterol, enhancing immunity and the like. However, conjugated linoleic acid is found in small amounts in nature, mainly in fats of cattle and sheep and milk products thereof from ruminants. Wherein, the content of the conjugated linoleic acid in the ordinary cow milk is only 0.05 to 0.1mg/ml, and in contrast, the content of the conjugated linoleic acid in the ordinary cow milk is as high as 0.5 to 0.6 mg/ml. In order to make the Conjugated Linoleic Acid (CLA) play a potential role in human health, the amount of the Conjugated Linoleic Acid (CLA) taken by human every day needs at least 3g every day, the actual intake amount of the Conjugated Linoleic Acid (CLA) is not less than one third of the recommended intake amount in the countries which take dairy products and animal products as staple foods in the west, and the Conjugated Linoleic Acid (CLA) yak yoghourt still can not meet the requirements of people on the whole and has wide market prospect in developing high-purity Conjugated Linoleic Acid (CLA) yak yoghourt.
In the prior art, the content of conjugated linoleic acid in the dairy product is increased by adopting an external addition mode, but the method increases the cost of additionally purchasing the conjugated linoleic acid.
Disclosure of Invention
The invention aims to provide a preparation method of high-purity conjugated linoleic acid yak yoghourt, which can improve the content of conjugated linoleic acid in the yoghourt and reduce the production cost under the conditions of ensuring the yoghourt flavor and not additionally adding the conjugated linoleic acid. The method is simple to operate, has low requirements on equipment, and is suitable for industrial popularization.
The second purpose of the invention is to provide high-purity conjugated linoleic acid yak yoghourt which is prepared by the preparation method. The high-purity conjugated linoleic acid yak yogurt is rich in milk flavor and good in taste. Meanwhile, the conjugated linoleic acid has high content, has the obvious effects of resisting cancer and oxidation, reducing blood fat, balancing blood pressure, losing weight, preventing diabetes, enhancing immunity and the like, has rich nutritional value, and is suitable for long-term drinking by people.
The embodiment of the invention is realized by the following steps:
a preparation method of high-purity conjugated linoleic acid yak yoghourt comprises the following steps:
mixing yak milk subjected to filtering and sterilization treatment with porcine pancreatic lipase at 35-40 ℃ for enzymolysis for 3-8 h to obtain a first enzymolysis liquid;
heating the first enzymolysis liquid to 90-100 ℃, and keeping for 10-15 min for inactivation;
mixing the inactivated first enzymolysis liquid with protease for enzymolysis for 2 to 5 hours at the temperature of 38 to 43 ℃ to obtain a second enzymolysis liquid;
heating the second enzymolysis liquid to 90 to 100 ℃, and keeping for 10 to 15 min for inactivation;
mixing the inactivated second enzymolysis liquid with xylitol and an emulsifying agent, homogenizing and sterilizing to obtain a fermentation stock solution;
inoculating zymocyte into the fermentation stock solution for fermentation.
A high-purity conjugated linoleic acid yak yoghourt is prepared by the preparation method of the high-purity conjugated linoleic acid yak yoghourt.
The embodiment of the invention has the beneficial effects that:
the embodiment of the invention provides a preparation method of high-purity conjugated linoleic acid yak yoghourt, which comprises the steps of firstly carrying out enzymolysis on fat and protein in yak milk, converting the fat and the protein into small molecular compounds which are more beneficial to absorption, and then carrying out fermentation operation on the enzymolysis liquid. Such enzymatic hydrolysis involves two effects. Firstly, the fat and protein content of yak milk is higher than that of conventional milk, and in order to ensure the mouthfeel of yak milk, the yak milk needs to be reduced to a level equivalent to that of the conventional milk; secondly, when the lipase is subjected to enzymolysis, the porcine pancreatic lipase is selected for carrying out enzymolysis, and the porcine pancreatic lipase has specificity on fat containing an unsaturated linoleic acid structure, so that conjugated linoleic acid is released from the fat structure, and the content of the whole conjugated linoleic acid is increased. The preparation method is simple to operate, has low requirements on equipment, and is suitable for industrial popularization.
The embodiment of the invention also provides high-purity conjugated linoleic acid yak yoghourt which is prepared by the preparation method. The high-purity conjugated linoleic acid yak yogurt is rich in milk flavor and good in taste. Meanwhile, the health-care tea has the obvious effects of resisting cancer and oxidation, reducing blood fat, balancing blood pressure, losing weight, preventing diabetes, enhancing immunity and the like, has rich nutritional value, and is suitable for long-term drinking by people.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The preparation method of the high-purity conjugated linoleic acid yak yoghourt provided by the embodiment of the invention is specifically explained below.
The embodiment of the invention provides a preparation method of high-purity conjugated linoleic acid yak yoghourt, which mainly comprises an enzymolysis link and a fermentation link, wherein the enzymolysis link comprises the following steps:
s1, mixing yak milk subjected to filtering and sterilizing treatment with porcine pancreatic lipase for enzymolysis for 3-8 hours at the temperature of 35-40 ℃ to obtain a first enzymolysis liquid;
s2, heating the first enzymolysis liquid to 90-100 ℃, and inactivating for 10-15 min;
s3, mixing the inactivated first enzymolysis liquid with protease for enzymolysis for 2 to 5 hours at the temperature of 38 to 43 ℃ to obtain a second enzymolysis liquid;
and S4, heating the second enzymolysis liquid to 90-100 ℃, and inactivating the second enzymolysis liquid for 10-15 min.
The yak is a main livestock species in the Qinghai-Tibet plateau, and the yak milk produced by the yak accounts for 90% of the milk consumption in the Qinghai-Tibet plateau. Compared with other milk, the yak milk has higher contents of fat, protein, lactose, vitamins and essential amino acid, more types of fatty acid and lower cholesterol content, and is known as 'superior milk'. Researches show that the fat content in the yak milk reaches 6wt% -6.5 wt%, and the protein content reaches 4.8wt% -5.3 wt%. In contrast, the fat content of ordinary cow milk is only about 4wt%, and the protein content is only about 3.4 wt%. Fat and protein are higher, so that the taste of the yak milk is more different than that of cow milk, and is more greasy and coarser in taste. In consideration of the consumption habits of consumers and the gastrointestinal tolerance, the fat and protein content of the yak dairy product is reduced in an attempt in the existing yak dairy product production process, and the simplest method is to dilute the yak dairy product by adding water. However, the dilution with water is an integral dilution process, and the content of not only fat and protein but also the conjugated linoleic acid which is most important to people is also reduced, and at this time, the total amount of the conjugated linoleic acid is only supplemented by the additional conjugated linoleic acid.
In view of the above problems, the inventor of the present application finds that, after a great deal of creative work, partial fat and protein are hydrolyzed by using an enzymatic hydrolysis manner, so that on one hand, the content of the fat and the protein is controlled within an acceptable range, and the taste of the yak milk product is ensured. On the other hand, the decomposed fat and protein are converted into small molecular polypeptide, fatty acid and the like which are easier to be absorbed by human bodies, thereby ensuring the original nutritive value of the fat and protein.
In addition, the inventor also found that the conjugated linoleic acid in yak milk exists partially after esterification with glycerol, namely in the form of fat, besides in a free state. When fat is subjected to enzymolysis, the content of the conjugated linoleic acid is not reduced due to dilution, and the content is further increased due to addition of new conjugated linoleic acid after the fat is subjected to enzymolysis. In view of the above, the inventors have selected porcine pancreatic lipase to enzymatically hydrolyze fat in yak milk. The porcine pancreatic lipase has specificity to long-chain unsaturated fatty acid glyceride, and can generate long-chain unsaturated fatty acid mainly comprising conjugated linoleic acid through targeted hydrolysis, so that the integral content of the conjugated linoleic acid in yak milk is increased.
According to the embodiment of the invention, before enzymolysis is carried out on the yak milk, the treatments such as filtration and sterilization are required, and the quality of the yak milk is strictly limited. In particular, fresh high-quality milk secreted by healthy milking animals is selected. And (3) performing sensory identification to obtain milk white or slight yellow: has milk flavor: fluid in a homogeneous gel: no sediment, no coagulum, no macroscopic impurities and impurities, etc., and no milk secreted by dairy animals recently injected with antibiotics. After the yak milk is accepted, a 200-mesh nylon filter screen and a centrifugal milk cleaning machine are adopted to remove mechanical impurities, surface microorganisms, partial somatic cells and gas in the yak milk. Measuring acidity (milk at 18 DEG T) or alcohol test (72 alcohol content, no flocculent precipitate is generated), and then rapidly cooling to 0-6 ℃. Prevent dust, impurities and the like from entering the fresh milk in the cooling process. After cooling, storing the milk in a milk storage tank which is thoroughly disinfected and sealed and is provided with a stirrer (the rotating speed is less than or equal to 40 r/min), wherein the milk temperature is required to be not more than 6 ℃. Penicillin and other antibiotics were tested as necessary. Then strictly filtering and purifying, and entering into enzymolysis step.
Furthermore, the dosage of the porcine pancreatic lipase is 5 to 10U per 100 kg of yak milk. Within the dosage range, the fat hydrolysis effect is better, and the hydrolysis degree is controllable. In the hydrolysis process, sampling tracking can be carried out until the fat content of the first enzymolysis liquid reaches 4.5wt% -5 wt%. Within the range, the yak dairy product has better taste.
Alternatively, the dosage of the protease is 2 to 6U per 100 kg of yak milk. Within the dosage range, the hydrolysis effect on protein is better, and the hydrolysis degree is controllable. The protease also has a hydrolysis effect on the lipase, and therefore, the lipase and the protease need to be added separately. The protease is not particularly required in the present application, and proteases capable of decomposing proteins in the conventional food field can be used. Optionally, the protease comprises at least one of an alkaline protease, a trypsin, a papain, and a flavourzyme. In the hydrolysis process, sampling tracking can be carried out until the protein content in the second enzymolysis liquid reaches 3.5wt% -4 wt%. Within the range, the yak dairy product has better taste.
The preparation method of the high-purity conjugated linoleic acid yak yoghourt provided by the embodiment of the invention comprises the following fermentation links:
s5, mixing the inactivated second enzymolysis liquid with xylitol and an emulsifier, and homogenizing and sterilizing to obtain a fermentation stock solution;
and S6, inoculating zymophyte into the fermentation stock solution for fermentation.
Wherein the mass ratio of the yak milk, the xylitol and the emulsifier is 1:0.1 to 0.15:0.01 to 0.03. The emulsifier mainly plays an emulsification role for yak dairy products, so that the yak dairy products cannot be layered or precipitated, and the emulsifier also has a good stabilizing effect on conjugated linoleic acid. Optionally, the emulsifier used in the embodiment of the present invention includes monoglyceride, hydrophilic monoglyceride, and sucrose ester, wherein the mass ratio of monoglyceride, hydrophilic monoglyceride, and sucrose ester is 1:0.9 to 1.1:0.4 to 0.6. Within the proportion range, the stabilizing effect on the conjugated linoleic acid is better, and the content of the conjugated linoleic acid can be better maintained.
Further, after the inactivated second enzymolysis liquid is mixed with an emulsifier, homogenizing under the conditions of 60-65 ℃ and 15-25 Mpa, so that fat particles in the yak milk can be refined, and the taste of the yak milk is improved. Homogenizing, heating to 110-115 ℃, keeping for 10-15 s, and sterilizing.
After sterilization, cooling the fermentation stock solution to 42 to 45 ℃, and inoculating zymophyte. Maintaining the temperature of 42 to 45 ℃ for 4 to 6 hours until the pH of the fermentation stock solution reaches 4 to 4.2 and the acidity reaches 80 to 110 o And T, then moving to 0-5 ℃ and fermenting for 10-15 h. The inventors have further found that the content of conjugated linoleic acid still changes during the fermentation process, and that the content of conjugated linoleic acid increases to some extent when a suitable fermentation broth is selected. In the embodiment of the invention, the fermentation bacteria comprise at least one of lactobacillus bulgaricus, lactobacillus acidophilus and lactobacillus plantarum, and the dosage of the fermentation bacteria is 2 to 5 DCU per 100 kg of fermentation stock solution. Preferably, the lactobacillus bulgaricus and the lactobacillus plantarum are selected according to the mass ratio of 1: when the content of the conjugated linoleic acid is 0.8 to 1.2, the content of the conjugated linoleic acid is obviously increased.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides high-purity conjugated linoleic acid yak yoghourt, which is prepared by the following steps:
s1, mixing yak milk subjected to filtering and sterilizing treatment with porcine pancreatic lipase for enzymolysis for 8 hours at 40 ℃ to obtain a first enzymolysis liquid; wherein, the dosage of the porcine pancreatic lipase is 10U per 100 kg of yak milk. The fat content of the first enzymolysis liquid is 4.58wt%.
S2, heating the first enzymolysis liquid to 100 ℃, and maintaining for 10 min for inactivation.
S3, mixing the inactivated first enzymolysis liquid with protease at 40 ℃ for enzymolysis for 5 hours to obtain a second enzymolysis liquid; wherein, the dosage of the protease is 6U per 100 kg yak milk. The protease is alkaline protease. The protein content in the second enzymatic hydrolysate was 3.54wt%.
And S4, heating the second enzymolysis liquid to 100 ℃, and maintaining for 10 min for inactivation.
And S5, mixing the inactivated second enzymolysis liquid with xylitol and an emulsifier, and homogenizing at 65 ℃ and 25 Mpa. After homogenizing, heating to 115 ℃, keeping for 10 s and sterilizing to obtain a fermentation stock solution; wherein the mass ratio of the yak milk, the xylitol and the emulsifier is 1: 0.15: 0.03. The emulsifier comprises monoglyceride, hydrophilic monoglyceride and sucrose ester, wherein the mass ratio of the monoglyceride to the hydrophilic monoglyceride to the sucrose ester is 1:0.9:0.4.
s6, cooling the fermentation stock solution to 45 ℃, inoculating fermentation bacteria, filling and sealing within 0.5 to 1 hour, transferring into a fermentation constant-temperature warehouse, and maintaining for 4 hours at 45 ℃ until the pH of the fermentation stock solution reaches 4 to 4.2, the acidity reaches 80 to 110 o And T. Then moving to 5 ℃ for fermentation for 10 h. Wherein the fermentation bacteria is Lactobacillus bulgaricus, and the amount of the fermentation bacteria is 5 DCU per 100 kg of fermentation stock solution.
Example 2
The embodiment provides high-purity conjugated linoleic acid yak yoghourt, which is prepared by the following steps:
s1, mixing yak milk subjected to filtering and sterilizing treatment with porcine pancreatic lipase for enzymolysis for 3 hours at 35 ℃ to obtain a first enzymolysis liquid; wherein, the dosage of the porcine pancreatic lipase is 5U per 100 kg of yak milk. The fat content of the first enzymatic hydrolysate was 4.92 wt%.
S2, heating the first enzymolysis liquid to 90 ℃, and maintaining for 15 min for inactivation.
S3, mixing the inactivated first enzymolysis liquid with protease at 43 ℃ for enzymolysis for 2 hours to obtain a second enzymolysis liquid; wherein, the dosage of the protease is 2U per 100 kg yak milk. The protease is trypsin. The protein content in the second enzymatic hydrolysate was 3.89wt%.
And S4, heating the second enzymolysis liquid to 90 ℃, and maintaining for 15 min for inactivation.
And S5, mixing the inactivated second enzymolysis liquid with xylitol and an emulsifying agent, and homogenizing at 60 ℃ under 15 Mpa. After homogenizing, heating to 110 ℃, keeping for 15 s, and sterilizing to obtain a fermentation stock solution; wherein the mass ratio of the yak milk, the xylitol and the emulsifier is 1:0.1:0.01. the emulsifier comprises monoglyceride, hydrophilic monoglyceride and sucrose ester, wherein the mass ratio of the monoglyceride to the hydrophilic monoglyceride to the sucrose ester is 1:1:0.5.
s6, cooling the fermentation stock solution to 42 ℃, inoculating fermentation bacteria, filling and sealing within 0.5 to 1 hour, transferring into a fermentation constant temperature library, and maintaining at 42 ℃ for 6 hours until the pH of the fermentation stock solution reaches 4 to 4.2, the acidity reaches 80 to 110 o And T. Then moving to 0 ℃ for fermentation for 15 h. Wherein the fermentation bacteria are lactobacillus bulgaricus and lactobacillus plantarum (1), and the dosage of the fermentation bacteria is 3 DCU per 100 kg of fermentation stock solution.
Example 3
The embodiment provides high-purity conjugated linoleic acid yak yoghourt, which is prepared by the following steps:
s1, mixing yak milk subjected to filtering and sterilizing treatment with porcine pancreatic lipase for enzymolysis for 5 hours at 37 ℃ to obtain a first enzymolysis liquid; wherein, the dosage of the porcine pancreatic lipase is 8U per 100 kg of yak milk. The fat content of the first enzymatic hydrolysate was 4.83 wt%.
S2, heating the first enzymolysis liquid to 90 ℃, and maintaining for 15 min for inactivation.
S3, mixing the inactivated first enzymolysis liquid with protease for enzymolysis for 3 hours at 38 ℃ to obtain a second enzymolysis liquid; wherein, the dosage of the protease is 4U per 100 kg yak milk. The protease is papain and flavourzyme (1. The protein content in the second enzymatic hydrolysate was 3.67wt%.
And S4, heating the second enzymolysis liquid to 90 ℃, and maintaining for 15 min for inactivation.
And S5, mixing the inactivated second enzymolysis liquid with xylitol and an emulsifier, and homogenizing at 65 ℃ and 25 Mpa. After homogenizing, heating to 110 ℃, keeping for 15 s, and sterilizing to obtain a fermentation stock solution; wherein the mass ratio of the yak milk, the xylitol and the emulsifier is 1:0.12:0.02. the emulsifier comprises monoglyceride, hydrophilic monoglyceride and sucrose ester, wherein the mass ratio of monoglyceride, hydrophilic monoglyceride and sucrose ester is 1:1:0.6.
s6, cooling the fermentation stock solution to 42 ℃, inoculating fermentation bacteria, filling and sealing within 0.5 to 1 hour, transferring into a fermentation constant temperature library, and maintaining at 42 ℃ for 6 hours until the pH of the fermentation stock solution reaches 4 to 4.2, the acidity reaches 80 to 110 o And T. Then moving to 5 ℃ for fermentation for 12 h. Wherein the fermentation bacteria is Lactobacillus acidophilus, and the amount of the fermentation bacteria is 5 DCU per 100 kg of fermentation stock solution.
Comparative example 1
The comparative example provides high-purity conjugated linoleic acid yak yoghourt, and the preparation method comprises the following steps:
s1, adding water to dilute the yak milk subjected to filtering and sterilizing treatment until the fat content and the protein content are equivalent to those of the yak milk.
And S2, mixing the diluted yak milk with xylitol and an emulsifier, and homogenizing at 60 ℃ under 15 Mpa. After homogenizing, heating to 110 ℃, keeping for 15 s, and sterilizing to obtain a fermentation stock solution; wherein the mass ratio of the yak milk, the xylitol and the emulsifier is 1:0.1:0.01. the emulsifier comprises monoglyceride, hydrophilic monoglyceride and sucrose ester, wherein the mass ratio of monoglyceride, hydrophilic monoglyceride and sucrose ester is 1:1:0.5.
s3, cooling the fermentation stock solution to 42 ℃, inoculating fermentation bacteria, filling and sealing within 0.5 to 1 hour, transferring into a fermentation constant-temperature warehouse, and maintaining at 42 ℃ for 6 hours until the pH of the fermentation stock solution reaches 4 to 4.2, the acidity reaches 80 to 110 o And T. Then moving to 0 ℃ for fermentation for 15 h. Wherein the fermentation bacteria are lactobacillus bulgaricus and lactobacillus plantarum (1).
Comparative example 2
The comparative example provides high-purity conjugated linoleic acid yak yoghourt, and the preparation method comprises the following steps:
s1, mixing yak milk subjected to filtering and sterilizing treatment with CCL (CCL-lipase) for enzymolysis for 3 hours at 35 ℃ to obtain a first enzymolysis liquid; wherein, the consumption of the CCL lipase is 5U per 100 kg of yak milk. The fat content of the first enzymatic hydrolysate was 4.85 wt%.
S2, heating the first enzymolysis liquid to 90 ℃, and maintaining for 15 min for inactivation.
S3, mixing the inactivated first enzymolysis liquid with protease at 43 ℃ for enzymolysis for 2 hours to obtain a second enzymolysis liquid; wherein, the dosage of the protease is 2U per 100 kg yak milk. The protease is trypsin. The protein content in the second enzymatic hydrolysate was 3.84wt%.
And S4, heating the second enzymolysis liquid to 90 ℃, and maintaining for 15 min for inactivation.
And S5, mixing the inactivated second enzymolysis liquid with xylitol and an emulsifying agent, and homogenizing at 60 ℃ under 15 Mpa. After homogenizing, heating to 110 ℃, keeping for 15 s, and sterilizing to obtain a fermentation stock solution; wherein the mass ratio of the yak milk, the xylitol and the emulsifier is 1:0.1:0.01. the emulsifier comprises monoglyceride, hydrophilic monoglyceride and sucrose ester, wherein the mass ratio of monoglyceride, hydrophilic monoglyceride and sucrose ester is 1:1:0.5.
s6, cooling the fermentation stock solution to 42 ℃, inoculating zymophyte, filling and sealing within 0.5 to 1 hour, transferring into a fermentation constant-temperature warehouse, and maintaining at 42 ℃ for 6 hours until the pH of the fermentation stock solution reaches 4 to 4.2, the acidity reaches 80 to 110 o And T. Then moving to 0 ℃ for fermentation for 15 h. Wherein the fermentation bacteria are lactobacillus bulgaricus and lactobacillus plantarum (1).
Test examples
The preparation methods of the high-purity conjugated linoleic acid yak yogurt in the examples 1 to 3 and the comparative example 1 are selected for preparation, sampling is carried out at different stages, the contents of protein, fat and conjugated linoleic acid in the collected samples are tested, and the test results are shown in table 1. For better comparison, the yak milk adopted by the method is the same batch, and the fat content, the protein content and the conjugated linoleic acid content of the yak milk are respectively 6.21 wt%, 5.14 wt% and 0.586 mg/ml.
TABLE 1 analysis of the composition at each stage
As can be seen from Table 1, the preparation methods of examples 1 to 3 of the present invention, when the enzymolysis is completed to control the protein and fat contents within the acceptable range, the content of the conjugated linoleic acid is obviously increased by 2 to 3 times, which indicates that the conjugated linoleic acid is actually and additionally generated in the enzymolysis process. In contrast, comparative example 1, which employs conventional dilution means to control protein and fat content, resulted in a significant reduction in conjugated linoleic acid content. Comparative example 2 in which CCL lipase having no specificity was used instead of porcine pancreatic lipase of the present application, conjugated linoleic acid was also increased to some extent, but it was not obvious. In the process of preparing the yoghourt by fermentation, no matter in examples 1 to 3 or comparative examples 1 to 2, the contents of protein and fat are reduced to a certain degree, and it can be presumed that the protein and the fat are hydrolyzed to a certain degree in the fermentation process, but the hydrolysis is not obvious. Correspondingly, the content of the conjugated linoleic acid is increased to a certain extent, and particularly, in the embodiment 2, after the fermentation bacteria are optimized, the conjugated linoleic acid is relatively increased.
In summary, the embodiment of the invention provides a preparation method of high-purity conjugated linoleic acid yak yoghourt, which comprises the steps of carrying out enzymolysis on fat and protein in yak milk, converting the fat and the protein into small molecular compounds which are more beneficial to absorption, and then carrying out fermentation operation on the enzymolysis liquid. Such enzymatic hydrolysis involves two effects. Firstly, the fat and protein content of yak milk is higher than that of conventional milk, and in order to ensure the mouthfeel of yak milk, the yak milk needs to be reduced to a level equivalent to that of the conventional milk; secondly, when the lipase is subjected to enzymolysis, the porcine pancreatic lipase is selected for carrying out enzymolysis, and the porcine pancreatic lipase has specificity on fat containing an unsaturated linoleic acid structure, so that conjugated linoleic acid is released from the fat structure, and the content of the whole conjugated linoleic acid is increased. The preparation method is simple to operate, has low requirements on equipment, and is suitable for industrial popularization.
The embodiment of the invention also provides high-purity conjugated linoleic acid yak yoghourt which is prepared by the preparation method. Researches and experiments prove that the high-purity conjugated linoleic acid yak yoghourt has multiple important physiological functions of cancer deduction, weight reduction, blood fat regulation, blood sugar regulation, blood pressure regulation, atherosclerosis resistance, immunoregulation, bone density improvement and the like, does not have the homology problem, does not have an upper use limit in principle, is eaten frequently, has no toxic or side effect, and can play an important role in human health. According to the thought requirements of the inventor, the product can meet the increasing requirements of people on health foods and achieve the invention aim of the inventor.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. A preparation method of high-purity conjugated linoleic acid yak yoghourt is characterized by comprising the following steps:
mixing yak milk subjected to filtering and sterilization treatment with porcine pancreatic lipase for enzymolysis for 3 to 8 hours at the temperature of 35 to 40 ℃ to obtain a first enzymolysis solution;
heating the first enzymolysis liquid to 90-100 ℃, and keeping for 10-15 min for inactivation;
mixing the inactivated first enzymolysis liquid with protease for enzymolysis for 2 to 5 hours at the temperature of 38 to 43 ℃ to obtain a second enzymolysis liquid;
heating the second enzymolysis liquid to 90 to 100 ℃, and keeping for 10 to 15 min for inactivation;
mixing the inactivated second enzymolysis liquid with xylitol and an emulsifier, and homogenizing and sterilizing to obtain a fermentation stock solution;
inoculating zymophyte into the fermentation stock solution for fermentation;
the dosage of the porcine pancreatic lipase is 5-10U per 100 kg of the yak milk;
the fat content of the first enzymolysis liquid is 4.5-5 wt%;
the dosage of the protease is 2-6U per 100 kg of the yak milk; the protease comprises at least one of alkaline protease, trypsin, papain and flavourzyme;
the protein content in the second enzymolysis liquid is 3.5-4 wt%; the mass ratio of the yak milk to the xylitol to the emulsifier is 1:0.1 to 0.15:0.01 to 0.03; the emulsifier comprises monoglyceride, hydrophilic monoglyceride and sucrose ester, wherein the mass ratio of the monoglyceride to the hydrophilic monoglyceride to the sucrose ester is 1:0.9 to 1.1:0.4 to 0.6.
2. The preparation method of the high-purity conjugated linoleic acid yak yogurt as claimed in claim 1, wherein the inactivated second enzymolysis solution is mixed with the emulsifier, homogenized under the conditions of 60 to 65 ℃ and 15 to 25 Mpa, and sterilized by heating to 110 to 115 ℃ for 10 to 15 seconds.
3. The preparation method of the high-purity conjugated linoleic acid yak yoghourt as claimed in claim 2, wherein the fermentation stock solution is cooled to 42-45 ℃ and then inoculated with the zymophyte; maintaining the temperature of 42 to 45 ℃ for 4 to 6 hours until the pH of the fermentation stock solution reaches 4 to 4.2 and the acidity reaches 80 to 110 o T; then the mixture is fermented for 10 to 15 hours at the temperature of 0 to 5 ℃.
4. The method for preparing the high-purity conjugated linoleic acid yak yoghourt as claimed in claim 3, wherein the fermentation bacteria comprise at least one of Lactobacillus bulgaricus, lactobacillus acidophilus and Lactobacillus plantarum; the using amount of the zymophyte is 2 to 5 DCU per 100 kg of the fermentation stock solution.
5. A high-purity conjugated linoleic acid yak yoghourt, which is prepared by the preparation method of the high-purity conjugated linoleic acid yak yoghourt according to any one of claims 1-4.
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