CN115336636B - Preparation method of self-stabilizing whey fermentation liquor - Google Patents
Preparation method of self-stabilizing whey fermentation liquor Download PDFInfo
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- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
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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
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
A preparation method of self-stabilized whey fermentation liquor belongs to the field of food. The invention firstly prepares whey: preserving milk at 61-72deg.C for 5-30min, cooling to 37deg.C, adjusting pH to 6.5, and adding chymosin curd. Cutting the curd after the curd is completed, and obtaining whey through stirring, stacking and squeezing; preparing a whey substrate: the mass of whey is 93-97% and the mass content of white granulated sugar is 3-7% based on 100% of the total mass of the fermentation broth; heating the whey substrate to 35-41 ℃, then inoculating 0.005-0.1wt% of direct-vat lactic acid bacteria starter for fermentation, and stirring. After fermentation is terminated, homogenizing under high pressure; and finally, filling. The preparation method is simple and feasible, and the prepared whey fermentation liquor is bright yellow in color and uniform in quality, has the yoghourt flavor of lactobacillus fermentation, is strong in milk flavor, can be directly drunk as a fermented milk beverage, and can also be used as other food ingredients. The invention is applied to the field of whey.
Description
Technical Field
The invention belongs to the field of foods, and particularly relates to a method for preparing a self-stabilizing whey fermented beverage by adopting lactobacillus fermentation and simultaneously utilizing the biostable function of the lactobacillus.
Background
Whey is an important byproduct of cheese production, and knowledge of whey protein, an ingredient of extremely high biological value, is also in progress. Whey protein is a collective term for various protein components remaining in the supernatant liquid during the precipitation separation of casein in cow's milk, and its content is about 0.7% of the total weight of cow's milk, including beta-lactoglobulin (about 45% -48%), alpha-lactalbumin (about 18%), immunoglobulin (about 8%), cow's milk serum albumin (about 5%), lactoferrin, lactoperoxidase, glycomacropeptide, growth factors, and a large number of bioactive factors and enzymes, etc. With the development and application of high and new technologies in the food processing industry, whey is also increasingly used in the food industry.
Regarding whey fermentation solutions, the most common form is milky or milky turbid liquid, but the technical problem caused by the decrease of pH in whey fermentation solutions, whey protein molecular aggregation, causes unstable phenomena such as protein precipitation, delamination and the like of products in shelf life. In addition, in the production process, the fermentation function of the lactobacillus is generally studied, so that the fermentation performance of the lactobacillus can be well presented, and the functions of biological emulsification and stabilizing agents caused by the fermentation of the lactobacillus are rarely focused.
In order to stably suspend whey proteins in whey fermentation broth, two treatments are generally used: firstly, an enzyme preparation is added to carry out enzymolysis, but the problem of insufficient enzymolysis occurs when the whey protein is subjected to enzymolysis by using a protein type enzyme preparation, and the problem of bitter taste caused by the exposure of bitter taste peptide or bitter taste base is definitely brought about due to insufficient enzymolysis, but the aim of the raw materials is to be used in beverages, the bitter taste threshold is very low, and the taste of the later-stage products is seriously influenced by the defect of bitter taste; another way is to add colloidal stabilizers to stabilize the protein to maintain product stability, resulting in increased cost, taste discomfort and altered intestinal flora.
Disclosure of Invention
The invention aims to solve the problems of poor stability of protein in whey fermentation broth and uneven obtained products, and provides a preparation method of self-stabilizing whey fermentation broth.
The invention relates to a preparation method of self-stabilizing whey fermentation liquor, which comprises the following steps:
(1) Preparation of whey: preserving the heat of cow milk at 61-72 ℃ for 30 s-30 min, cooling to 37 ℃, adjusting the pH value to 6.5, and adding chymosin curd; cutting the curd into blocks after the curd is completed, and obtaining whey through stirring, stacking and squeezing;
(2) Preparing a whey substrate: adding a blending agent into whey to prepare a whey substrate;
(3) Heating the whey substrate to 35-41 ℃, and then inoculating 0.004-0.008 wt% of direct-vat lactic acid bacteria starter for fermentation;
(4) Stirring for 10min after fermentation in the step (3) is carried out for 1h, and stirring once every 30min, wherein the stirring speed is 30-40r/min, and the fermentation is finished;
(5) Step (4) fermenting until the material liquid reaches a final point, homogenizing, and finally filling to obtain the final product;
the direct-feeding lactobacillus starter is prepared from lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus according to the viable count of 1:4-1:1, and mixing the materials in proportion.
The direct-feeding lactobacillus starter is prepared from lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus according to the viable count of 1:4-1:1, and mixing the materials in proportion.
Further, in the step (3), the fermentation temperature is 35-41 ℃ and the fermentation time is 7-10 h.
Further, in the step (4), a paddle stirrer is adopted for the stirring operation.
Further, in the step (4), the stirring speed is 30-40r/min.
Further, in the step (5), the homogenization is a secondary homogenization, wherein the primary homogenization pressure is 30MPa, and the secondary homogenization pressure is 15MPa.
Further, the whey preparation substrate in the step (2) is: and (3) uniformly mixing 93-97% of whey and 3-7% of white granulated sugar by 100% of the total mass of the fermentation broth to obtain the whey substrate.
Further, the fermentation temperature is 35-41 ℃.
Further, the whey prepared in the step (1) can be prepared by diluting whey powder with water, preserving heat for 30 s-30 min at 61-72 ℃, cooling to 37 ℃, and adjusting the pH value to 6.5.
In order to achieve the best protein stabilizing effect without adding an emulsion stabilizer, the invention adopts two stages to mutually cooperate: the first stage is a low temperature heat treatment process. The step needs to achieve two purposes, namely, the effects of killing pathogenic bacteria and killing spoilage bacteria to the maximum extent are achieved, and fermentation bacteria contamination caused by residual mixed bacteria during fermentation is prevented; secondly, the beta-lactoglobulin (accounting for 45% -48%) and the alpha-lactalbumin (accounting for 18%) are protected from being changed in two and three-level structures, and the intermolecular beta structure construction is prevented from occurring, so that polysaccharide produced by the fermentation of the later lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus interacts with the whey protein, and the whey protein is not easy to gel; the second stage of fermentation and stabilization treatment mainly comprises the steps of fermenting and producing organic acids such as lactic acid, flavor substances, vitamins, polysaccharide bodies and the like, wherein the produced extracellular polysaccharide is the most effective component of the biological emulsion stabilizer, so that most whey proteins are limited in a colloid grid and aggregation among proteins is blocked by a barrier effect, and the two stages are mutually influenced.
The invention has the following beneficial effects:
the preparation process of the invention is simple, and the prepared whey fermentation liquor has the advantages of light yellow color, bright color, uniform quality of each part and no obvious layering phenomenon. Has obvious flavor of lactobacillus fermented milk, can be directly used as fermented milk beverage or applied to other formula foods.
Drawings
FIG. 1 is a photograph of a self-stabilized whey fermentation broth prepared in example 1.
Detailed Description
For the purposes of clarity, technical solutions and advantages of embodiments of the present invention, the spirit of the present disclosure will be described in detail below, and any person skilled in the art, after having appreciated the embodiments of the present disclosure, may make changes and modifications to the techniques taught by the present disclosure without departing from the spirit and scope of the present disclosure.
The exemplary embodiments of the present invention and the descriptions thereof are intended to illustrate the present invention, but not to limit the present invention.
Example 1
The preparation method of the self-stabilized whey fermentation liquor comprises the following specific steps:
(1) Preparation of whey: incubating cow milk at 61 deg.C for 30min, cooling to 37 deg.C, adjusting pH to 6.5, adding chymosin, and cutting into 1cm after curd is completed 3 A block, stirring, stacking and squeezing to obtain whey;
(2) Preparing a whey substrate: the whey substrate is obtained by uniformly mixing the two components, wherein the total weight of the whey substrate is 100%, the whey content is 97% and the white granulated sugar content is 3%;
(3) The temperature of the whey substrate is adjusted to 35 ℃, then 0.08wt% of direct-vat lactic acid bacteria starter is added for fermentation, fermentation is carried out for 8 hours at 35 ℃, stirring is carried out for 10 minutes after fermentation is carried out for 1 hour, the stirring speed is 30-40r/min, and then stirring is carried out every 30 minutes. The direct-feeding lactobacillus starter is a mixture of lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus according to the ratio of 1:1 of the viable count;
(3) Homogenizing the fermented material liquid at high pressure (the primary pressure is 30MPa, and the secondary homogenizing pressure is 15 MPa), and finally filling to obtain the final product.
FIG. 1 shows that the whey fermentation broth prepared in this example was stored at 0-4deg.C for 14 days, and after 14 days of storage, the results showed no protein precipitation and delamination.
Example 2
The preparation method of the self-stabilized whey fermentation liquor comprises the following specific steps:
(1) Preparation of whey: the milk is kept at 72 ℃ for 30 seconds, cooled to 37 ℃, the pH value is adjusted to 6.5, and chymosin curd is added. After the curd is completed, the curd is cut into 1cm 3 A block, stirring, stacking and squeezing to obtain whey;
(2) Preparing a whey substrate: the whey content was 96% and the white sugar content was 4% based on 100% total weight of the whey substrate. Uniformly mixing the two components to obtain a whey substrate;
(3) The temperature of the whey substrate is adjusted to 37 ℃, then 0.006wt% of direct-vat lactic acid bacteria starter is added for fermentation, the fermentation is carried out for 9 hours at 37 ℃, the fermentation is carried out for 1 hour and then is stirred for 10 minutes, the stirring speed is 30-40r/min, and then the fermentation is carried out once every 30 minutes. The direct-feeding lactobacillus starter is a mixture of lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus according to the ratio of 1:2 of viable bacteria;
(3) Homogenizing the fermented material liquid at high pressure (the primary pressure is 30MPa, and the secondary homogenizing pressure is 15 MPa), and finally filling to obtain the final product.
Example 3
The preparation method of the self-stabilized whey fermentation liquor comprises the following specific steps:
(1) Preparation of milkCleaning: incubating milk at 65deg.C for 15min, cooling to 37deg.C, adjusting pH to 6.5, and adding chymosin curd. After the curd is completed, the curd is cut into 1cm 3 A block, stirring, stacking and squeezing to obtain whey;
(2) Preparing a whey substrate: the whey content was 94% and the white sugar content was 6% based on 100% total weight of the whey substrate. Uniformly mixing the two components to obtain a whey substrate;
(3) The temperature of the whey substrate is adjusted to 39 ℃, then 0.005wt% of direct-vat lactic acid bacteria starter is added for fermentation, fermentation is carried out for 8 hours at 39 ℃, stirring is carried out for 10 minutes after fermentation is carried out for 1 hour, the stirring speed is 30-40r/min, and then stirring is carried out every 30 minutes. The direct-feeding lactobacillus starter is a mixture of lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus according to the ratio of 1:3 of viable bacteria;
(3) Homogenizing the fermented material liquid at high pressure (the primary pressure is 30MPa, and the secondary homogenizing pressure is 15 MPa), and finally filling to obtain the final product.
Example 4
The preparation method of the self-stabilized whey fermentation liquor comprises the following specific steps:
(1) Preparation of whey: the milk is kept at 68 ℃ for 15min, cooled to 37 ℃, the pH value is adjusted to 6.5, and chymosin curd is added. After the curd is completed, the curd is cut into 1cm 3 A block, stirring, stacking and squeezing to obtain whey;
(2) Preparing a whey substrate: the whey content was 93% and the white sugar content was 7% based on 100% total weight of the whey substrate. Uniformly mixing the two components to obtain a whey substrate;
(3) The temperature of the whey substrate is adjusted to 41 ℃, then 0.004wt% of direct-vat lactic acid bacteria starter is added for fermentation, the fermentation is carried out for 7 hours at 41 ℃, the fermentation is carried out for 1 hour and then is stirred for 10 minutes, the stirring speed is 50-60r/min, and then the stirring is carried out every 30 minutes. The direct-feeding lactobacillus starter is a mixture of lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus according to the ratio of 1:4 of viable bacteria;
(3) Homogenizing the fermented material liquid at high pressure (the primary pressure is 30MPa, and the secondary homogenizing pressure is 15 MPa), and finally filling to obtain the final product.
Comparative example 1
Based on the embodiment 3, the heating and heat preservation parameters in the step (1) are changed to 95 ℃ for 300 seconds, so that the whey protein is denatured as much as possible; the others are unchanged.
Comparative example 2
On the basis of example 3, the pH was adjusted to that of example 3 with "lactic acid" without fermentation treatment.
Performance test:
the whey fermentation broth prepared in the example was subjected to a stabilization effect test and compared with comparative examples 1 and 2, test method: by adopting the centrifugal sedimentation rate test method, the smaller the centrifugal sedimentation rate is, the better the stabilizing effect is, and the higher the storability is. 30ml of the sample solution was added to a 50ml centrifuge tube, and the mass thereof was weighed. Centrifuging at 4000r/min (relative centrifugal force RCF is 4672 g) for 10min, removing supernatant, inverting for 10min, wiping off nozzle water drops, weighing bottom sediment mass, and calculating centrifugal sediment rate. Each sample was averaged 3 times.
The Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus referred to in the above examples were purchased from International perfumery (China) Inc.
The test results are shown in the following table:
| example 1 | Example 2 | Example 3 | Example 4 | Comparative example 1 | Comparative example 2 | |
| Precipitation rate | 0.54％ | 0.36％ | 0.25％ | 0.11％ | 3.09％ | 3.47％ |
。
Claims (7)
1. A method for preparing a self-stabilizing whey fermentation broth, which is characterized by comprising the following steps:
(1) Preparation of whey: preserving the heat of cow milk at 61-72 ℃ for 30 s-30 min, cooling to 37 ℃, adjusting the pH value to 6.5, and adding chymosin curd; cutting the curd into blocks after the curd is completed, and obtaining whey through stirring, stacking and squeezing;
(2) Preparing a whey substrate: adding a blending agent into whey to prepare a whey substrate; the whey substrate prepared in the step (2) is as follows: uniformly mixing 93-97% of whey and 3-7% of white granulated sugar by weight percent based on 100% of the total mass of the fermentation broth to obtain a whey substrate;
(3) Heating the whey substrate to 35-41 ℃, and then inoculating 0.004-0.008 wt% of direct-vat lactic acid bacteria starter for fermentation;
(4) Stirring for 10min after fermentation in the step (3) is carried out for 1h, and stirring once every 30min, wherein the stirring speed is 30-40r/min, and the fermentation is finished;
(5) Step (4) fermenting until the material liquid reaches a final point, homogenizing, and finally filling to obtain the final product;
the direct-feeding lactobacillus starter is prepared from lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus according to the viable count of 1:4-1:1, and mixing the materials in proportion.
2. The method for producing a self-stabilizing whey fermentation broth according to claim 1, wherein in the step (3), the fermentation temperature is 35 to 41 ℃ and the fermentation time is 7 to 10 hours.
3. The method of claim 1, wherein in step (4), the stirring operation is performed using a paddle stirrer.
4. The method for producing a self-stabilizing whey fermentation broth according to claim 1, wherein in the step (4), the stirring speed is 30-40r/min.
5. The method for producing a self-stabilizing whey fermentation broth according to claim 1, wherein in the step (5), the homogenization is a secondary homogenization, wherein the primary homogenization pressure is 30MPa and the secondary homogenization pressure is 15MPa.
6. The method for preparing a self-stabilizing whey fermentation broth of claim 1, wherein the fermentation temperature is 35-41 ℃.
7. A process for the preparation of a self-stabilizing whey fermentation broth as claimed in any of claims 1 to 6,
the whey prepared in the step (1) can be prepared by diluting whey powder with water, preserving heat at 61-72 ℃ for 30 s-30 min, cooling to 37 ℃, and adjusting the pH value to 6.5.
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