CN103636780A - Fermented milk and preparation method thereof - Google Patents
Fermented milk and preparation method thereof Download PDFInfo
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- CN103636780A CN103636780A CN201310646222.6A CN201310646222A CN103636780A CN 103636780 A CN103636780 A CN 103636780A CN 201310646222 A CN201310646222 A CN 201310646222A CN 103636780 A CN103636780 A CN 103636780A
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Abstract
The invention provides fermented milk and a preparation method thereof. Based on 100 parts by weight, the fermented milk contains conventional fermented milk and at least 2 parts of leuconostoc mesenteroides fermented milk, wherein the leuconostoc mesenteroides fermented milk is prepared by adopting the follow steps: heating, homogenizing and sterilizing the uniformly mixed material milk and white granulated sugar; and inoculating the leuconostoc mesenteroides with a preservation number of CGMCC (China General Microbiological Culture Collection Center) No.6432 to carry out fermentation to obtain the leuconostoc mesenteroides fermented milk. The fermented milk disclosed by the invention is simple in raw materials, simplified in production process, not added with any additive and stabilizer, smooth and thick in mouthfeel, natural in fragrance, rich in probiotics, proper in viscosity, good in water-holding capacity and free from whey separation within a quality guarantee period.
Description
Technical field
The present invention relates to a kind of acidified milk and preparation method thereof.
Background technology
Acidified milk of the prior art is generally used lactobacillus bulgaricus (Lactobacillus bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus) bacterial classification to ferment, and can contain multiple additives and stabilizing agent.And acidified milk of the prior art, if not doping as stabilizing agent and/or thickener etc., will poor stability, quality is loose, bleed is serious.
Acidified milk is popular health-oriented products, along with growth in the living standard with to healthy attention, the healthy food that does not add any additive is more and more subject to consumer's favor, develops a kind of containing profitable probliotics and do not become study hotspot containing the Novel fermented milk product of additive.
Summary of the invention
The present invention is not ideal enough in order to solve acidified milk existence and stability of the prior art, and contain more additive, if not doping will exist quality loose, the serious defect waiting of bleed, provide a kind of succinctly to fill a prescription, the mouthfeel that straightforward procedure is produced is strong, has natural fragrance and does not contain any additive, a kind of acidified milk of good stability, quality exquisiteness and preparation method thereof.
The invention provides a kind of acidified milk, by 100 weight portions, the Leuconostoc mesenteroides acidified milk that it contains normal fermentation breast and at least 2 parts;
Described Leuconostoc mesenteroides acidified milk is made by following method:
Mixed uniformly raw milk and white granulated sugar heating, homogeneous, sterilization, inoculation Leuconostoc mesenteroides (Leuconostoc mesenteroides) CGMCC NO.6432 are fermented, obtain Leuconostoc mesenteroides acidified milk.
In Leuconostoc mesenteroides acidified milk, the inoculum concentration that described Leuconostoc mesenteroides (Leuconostoc mesenteroides) CGMCC NO.6432 is inoculated in raw material milk is that this area is conventional; Preferably, described fermentation Leuconostoc mesenteroides (Leuconostoc mesenteroides) CGMCC NO.6432 clump count in raw milk when starting is 1 * 10
6～1 * 10
8cfu/mL.
In Leuconostoc mesenteroides acidified milk, the addition of described white granulated sugar is that this area is conventional.Preferably account for 5～18% of raw milk and white granulated sugar gross mass.
In the present invention, preferably, described acidified milk is by 100 weight portions, and it contains 80～98 parts of normal fermentation breasts and 2～20 parts of Leuconostoc mesenteroides acidified milks.
In the present invention, described raw milk is the conventional raw milk in this area.Preferably, described raw milk is fresh milk or reconstituted milk.Better, when described raw milk is reconstituted milk, described white granulated sugar adds in the middle of preparing reconstituted milk process.
Wherein, described reconstituted milk is the conventional reconstituted milk in this area.Preferably, described reconstituted milk is made by following method: raw material contains by mass percentage: whole-fat milk powder 10～12%, water 88～90%; Above-mentioned raw materials is heated to 30～60 ℃, and 300～1500 turn/min mixing speeds are mixed 20～30 minutes, 4～30 ℃ standing 1～10 hour, obtain reconstituted milk.
In the present invention, the condition of described heating is that this area is conventional, and preferably, the temperature of described heating is 40～65 ℃, better, and the temperature of described heating is 40～60 ℃.
In the present invention, the condition of described homogeneous is that this area is conventional, and preferably, the pressure of described homogeneous is 10MPa～20MPa.
In the present invention, the condition of described sterilization is that this area is conventional, and preferably, the temperature of described sterilization is 90～95 ℃, and the time of described sterilization is 5-10 minute.
In the present invention, the condition of described fermentation is that this area is conventional, and preferably, the temperature of described fermentation is 25-33 ℃, and the time of fermentation is 15-48 hour.
In the present invention, preferably, described Leuconostoc mesenteroides (Leuconostoc mesenteroides) CGMCC NO.6432 accesses in fermentation seed liquid mode; Described fermentation seed liquid is made by this area conventional method.Preferably, by following method, made: Leuconostoc mesenteroides (Leuconostoc mesenteroides) the CGMCC NO.6432 that gets-80 ℃ of preservations, on the culture dish of the M17 solid medium containing 5wt% sucrose, activate, and spreading cultivation step by step containing in the aseptic skimmed milk of 5wt% sucrose, cultivation temperature is 28 ℃, incubation time is 32 hours, obtains fermentation seed liquid.
In the present invention, described normal fermentation breast is that this area is conventional.Preferably, described normal fermentation breast is made by following method: fresh milk or reconstituted milk are heated, carry out homogeneous, sterilization, cooling; Access leavening ferments.
Wherein, before described heating, preferably can also add white granulated sugar, use amount can be as previously mentioned, and the addition of described white granulated sugar is preferably for accounting for the 5%-10% of fresh milk or reconstituted milk quality.
Wherein, described reconstituted milk is the conventional reconstituted milk in this area, and preparation method as previously mentioned.
Wherein, described heating, homogeneous and sterilization operation are all as previously mentioned.
Wherein, described this area routine operation that is cooled to.Preferably, described cooling temperature is 40～45 ℃.
Wherein, described leavening is this area normal fermentation agent.Be generally the leavening that contains lactobacillus bulgaricus (Lactobacillus bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus), form is generally bacterium powder.Preferably, described leavening addition accounts for 0.01～1 ‰ of fresh milk or reconstituted milk quality; The temperature of described fermentation is 40～45 ℃, and the time of described fermentation is 4～10 hours.
In the present invention, preferably, described acidified milk, by 100 weight portions, is comprised of 80～98 parts of normal fermentation breasts and 2～20 parts of Leuconostoc mesenteroides acidified milks.
The present invention also provides a kind of preparation method of above-mentioned acidified milk: described normal fermentation breast and described Leuconostoc mesenteroides acidified milk are mixed, obtain acidified milk of the present invention.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is: acidified milk raw material of the present invention is simple, and production technology is simplified, and does not add any additive and stabilizing agent, mouthfeel is smooth strong, has natural fragrance, contains abundant probio viscosity suitable, good water-retaining property, separated out without whey in the shelf-life.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
Embodiment 1
1) get Leuconostoc mesenteroides (Leuconostoc mesenteroides) the CGMCC NO.6432 of-80 ℃ of preservations, on the culture dish of the M17 solid medium containing 5% sucrose, activate, and spreading cultivation step by step containing in the aseptic skimmed milk of 5wt% sucrose, obtain fermentation seed liquid (28 ℃ of cultivation temperature), incubation time is 32 hours;
2) will comprise the heating raw materials of following percentage by weight mix: fresh cow milk 90%, white granulated sugar 10%, heating-up temperature is 40 ℃, homogeneous (20MPa) while hot, sterilization processing, sterilization temperature is 95 ℃, sterilizing time is 5 minutes;
3) fermentation seed liquid step 1) being obtained is seeded to above-mentioned steps 2) in the aseptic fresh cow milk that obtains, when fermentation is started, Leuconostoc mesenteroides clump count reaches 1 * 10
6cfu/mL, 25 ℃ ferment 48 hours, obtain Leuconostoc mesenteroides acidified milk.
4) with common process, produce normal fermentation breast: fresh milk (being heated to 50 ℃)+white granulated sugar → high-speed stirred 20 minutes → be heated to 60 ℃～65 ℃ → homogeneous [first class pressure (16.5 ± 0.5) MPa, secondary pressure (3.5 ± 0.5) MPa] (90 ℃～95 ℃ of → sterilizations, 5 minutes) → be cooled to 40 ℃～44 ℃ → access leavening → fermentation (42 ℃, 4 hours) → cooling, stirring.The leavening of leavening for containing lactobacillus bulgaricus (Lactobacillus bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus).Following embodiment is all identical.
By above-mentioned steps 3) and 4) acidified milk that obtains mixes with 10:90 weight ratio, stirs, and obtains acidified milk of the present invention.
Embodiment 2
1) press embodiment 1 same method activation Leuconostoc mesenteroides (Leuconostoc mesenteroides) CGMCC NO.6432, obtain fermentation seed liquid;
2) heating raw materials that comprises following percentage by weight is mixed: fresh cow milk 82%, white granulated sugar 18%, heating-up temperature is 45 ℃; Homogeneous (10MPa) while hot, sterilization processing, sterilization temperature is 90 ℃, sterilizing time is 10 minutes;
3) fermentation seed liquid step 1) being obtained is seeded to above-mentioned steps 2) in the aseptic fresh cow milk that obtains, when fermentation is started, Leuconostoc mesenteroides clump count reaches 1 * 10
8cfu/mL, 33 ℃ ferment 15 hours, obtain Leuconostoc mesenteroides acidified milk.
4) with common process, produce normal fermentation breast: fresh milk (being heated to 50 ℃)+white granulated sugar → high-speed stirred 20 minutes → be heated to 60 ℃～65 ℃ → homogeneous [first class pressure (16.5 ± 0.5) MPa, secondary pressure (3.5 ± 0.5) MPa] (90 ℃～95 ℃ of → sterilizations, 5 minutes) → be cooled to 40 ℃～44 ℃ → access leavening → fermentation (42 ℃, 8 hours) → cooling, stirring.
By above-mentioned steps 3) and 4) acidified milk that obtains mixes with 2:98 weight ratio, stirs, and obtains acidified milk of the present invention.
Embodiment 3
1) press embodiment 1 same method activation Leuconostoc mesenteroides (Leuconostoc mesenteroides) CGMCC NO.6432, obtain fermentation seed liquid;
2) heating raw materials that comprises following percentage by weight is mixed: fresh cow milk 95%, white granulated sugar 5%, heating-up temperature is 50 ℃; Homogeneous (15MPa) while hot, sterilization processing, sterilization temperature is 88 ℃, sterilizing time is 8 minutes;
3) fermentation seed liquid step 1) being obtained is seeded in above-mentioned aseptic fresh cow milk, and when fermentation is started, Leuconostoc mesenteroides clump count reaches 1 * 10
8cfu/mL, 30 ℃ ferment 20 hours, obtain Leuconostoc mesenteroides acidified milk.
4) with common process, produce normal fermentation breast: fresh milk (being heated to 50 ℃)+white granulated sugar → high-speed stirred 20 minutes → be heated to 60 ℃～65 ℃ → homogeneous [first class pressure (16.5 ± 0.5) MPa, secondary pressure (3.5 ± 0.5) MPa] (90 ℃～95 ℃ of → sterilizations, 5 minutes) → be cooled to 40 ℃～44 ℃ → access leavening → fermentation (42 ℃, 10 hours) → cooling, stirring.
By above-mentioned steps 3) and 4) acidified milk that obtains mixes with 6:94 weight ratio, stirs, and obtains acidified milk of the present invention.
Embodiment 4
1) press embodiment 1 same method activation Leuconostoc mesenteroides (Leuconostoc mesenteroides) CGMCC NO.6432, obtain fermentation seed liquid;
2) heating raw materials that comprises following percentage by weight is mixed with to reconstituted milk: whole-fat milk powder 11.04%, white granulated sugar 8%, water 80.96%(water: whole-fat milk powder mass ratio=88:12), heating-up temperature is 45 ℃, with 1000 turn/min mixing speeds, be uniformly mixed 20～30 minutes, 20 ℃ standing 5 hours; Be heated to 60～65 ℃, homogeneous, sterilization processing, sterilization temperature is 90 ℃, sterilizing time is 5 minutes;
3) fermentation seed liquid step 1) being obtained is seeded in above-mentioned aseptic reconstituted milk, and when fermentation is started, Leuconostoc mesenteroides clump count reaches 1 * 10
7cfu/mL, 30 ℃ ferment 25 hours, obtain Leuconostoc mesenteroides acidified milk.
4) with common process, produce normal fermentation breast: fresh milk (being heated to 50 ℃)+white granulated sugar → high-speed stirred 20 minutes → be heated to 60 ℃～65 ℃ → homogeneous [first class pressure (16.5 ± 0.5) MPa, secondary pressure (3.5 ± 0.5) MPa] (90 ℃～95 ℃ of → sterilizations, 5 minutes) → be cooled to 40 ℃～44 ℃ → access leavening → fermentation (42 ℃, 10 hours) → cooling, stirring.
By above-mentioned steps 3) and 4) acidified milk that obtains mixes with 6:94 weight ratio, stirs, and obtains acidified milk of the present invention.
Embodiment 5
1) press embodiment 1 same method activation Leuconostoc mesenteroides (Leuconostoc mesenteroides) CGMCC NO.6432, obtain fermentation seed liquid;
2) heating raw materials that comprises following percentage by weight is mixed with to reconstituted milk: whole-fat milk powder 9.2%, white granulated sugar 8%, water 82.8%(water: whole-fat milk powder mass ratio=90:10), heating-up temperature is 30 ℃, with 1500 turn/min mixing speeds, be uniformly mixed 20～30 minutes, 30 ℃ standing 1 hour; Be heated to 60～65 ℃, homogeneous, sterilization processing, sterilization temperature is 90 ℃, sterilizing time is 5 minutes;
3) fermentation seed liquid step 1) being obtained is seeded in above-mentioned aseptic reconstituted milk (w/w), and when fermentation is started, Leuconostoc mesenteroides clump count reaches 1 * 10
7cfu/mL, 30 ℃ ferment 25 hours, obtain Leuconostoc mesenteroides acidified milk.
4) with common process, produce normal fermentation breast: fresh milk (being heated to 50 ℃) → high-speed stirred 20 minutes → be heated to 60 ℃～65 ℃ → homogeneous [first class pressure (16.5 ± 0.5) MPa, secondary pressure (3.5 ± 0.5) MPa] (90 ℃～95 ℃ of → sterilizations, 5 minutes) → be cooled to 40 ℃～44 ℃ → access leavening → fermentation (40 ℃, 10 hours) → cooling, stirring.Leavening addition is 0.01 ‰.
By above-mentioned steps 3) and 4) acidified milk that obtains mixes with 20:80 weight ratio, stirs, and obtains acidified milk of the present invention.
Embodiment 6
1) press embodiment 1 same method activation Leuconostoc mesenteroides (Leuconostoc mesenteroides) CGMCC NO.6432, obtain fermentation seed liquid;
2) heating raw materials that comprises following percentage by weight is mixed with to reconstituted milk: whole-fat milk powder 10%, white granulated sugar 8%, water 82%, heating-up temperature is 60 ℃, with 300 turn/min mixing speeds, is uniformly mixed 20～30 minutes, 4 ℃ are standing 10 hours; Be heated to 60～65 ℃, homogeneous, sterilization processing, sterilization temperature is 90 ℃, sterilizing time is 5 minutes;
3) fermentation seed liquid step 1) being obtained is seeded in above-mentioned aseptic reconstituted milk (w/w), and when fermentation is started, Leuconostoc mesenteroides clump count reaches 1 * 10
7cfu/mL, 30 ℃ ferment 25 hours, obtain Leuconostoc mesenteroides acidified milk.
4) with common process, produce normal fermentation breast: by the reconstituted milk containing white granulated sugar, be heated to 50 ℃ → high-speed stirred 20 minutes → be heated to 60 ℃～65 ℃ → homogeneous [first class pressure (16.5 ± 0.5) MPa, secondary pressure (3.5 ± 0.5) MPa] (90 ℃～95 ℃ of → sterilizations, 5 minutes) → be cooled to 40 ℃～44 ℃ → access leavening → fermentation (45 ℃, 10 hours) → cooling, stirring.Leavening addition is 1 ‰.
By above-mentioned steps 3) and 4) acidified milk that obtains mixes with 20:80 weight ratio, stirs, and obtains acidified milk of the present invention.
Embodiment 7
All the other are with embodiment 1, by above-mentioned steps 3) and 4) acidified milk that obtains, and strawberry fruit juice mixes with 9:90:1 weight ratio, stirs, and obtains the acidified milk of the present embodiment.
Effect embodiment 1
Take a strain Leuconostoc mesenteroides LM79(purchased from E.I.Du Pont Company) be contrast, make in the same way Leuconostoc mesenteroides acidified milk, the acidified milk making mixes (control group 1 with normal fermentation breast, the ratio that LM79 acidified milk accounts for gross weight is 6%), relatively containing the characteristic of two kinds of goldbeater's skin bacterium fermented dairy products.Use embodiment 1 common process to produce normal fermentation breast as a control group 2.The acidified milk that the present invention is obtained (embodiment 1～6 obtains sample) and control group 1,2 carry out the mensuration of syneresis sensitiveness (bleed).
The bleed of fermented dairy product adopts the assay method of syneresis sensitiveness to measure.Under 25 ℃ of conditions, the funnel that is placed with filter paper is positioned on test tube, to sampling sample gentle agitation, sample is evenly sought unity of standard, take the sample of 50g standard sampling in funnel, place 30 minutes, collect the whey that drop goes out, and the whey of collecting is weighed, its computing formula is as follows: sensitiveness=whey separate out amount/example weight * 100% of yogurt to syneresis.Every class sample replication 3 times, gets its mean value.
Effect embodiment 2
The acidified milk that the present invention is obtained (embodiment 1～6 obtains sample) and control group 1,2 carry out sensory testing, and control group 1 and 2 is with effect embodiment 1, and subjective appreciation is completed by 20 valuation officers.High person is effective for the first six index score, evaluates highly, and each full marks is 100, the statistics 20 people sum of giving a mark.Result is as shown in the table:
By above data, shown, the present invention has greatly improved the local flavor of product, has increased mouthfeel, obtains better preference degree.Can make product there is higher surcharge.Quality is finer and smoother cunning simultaneously, local flavor delicate fragrance, and mouthfeel is strong, has larger improvement.
Effect embodiment 3
The present invention is carried out to the validity check of physical characteristic aspect containing the acidified milk of Leuconostoc mesenteroides, and the normal fermentation breast that does not add any stabilizing agent of take is contrast, uses proRheo-180 viscosimeter to measure, measurement parameter: No. 2 rotors, measure 10 ℃ of temperature, rotating speed 64r/min, interval 10s.Acidified milk viscosity of the present invention is good.
Experimental result following (Pa.S of unit):
Data demonstration in above effect embodiment 1-3, Leuconostoc mesenteroides (CGMCC NO.6432) acidified milk each index in mobility (viscosity) and water-retaining property has improvement clearly.Six groups of embodiment viscosity all higher than control sample and bleed rate lower than control sample, prove that the acidified milk quality that the present invention obtains is better, be more suitable for edible and sell.Simultaneously subjective appreciation has also obtained higher preference degree (overall assessment is that excellent ratio is much larger than control group).Therefore acidified milk of the present invention, compared with Traditional Fermented Milk, all has obvious improvement in local flavor, mouthfeel and quality.
Effect embodiment 4
Acidified milk (embodiment 1～6 obtains sample) containing Leuconostoc mesenteroides of the present invention is measured to its finished product physical and chemical index and the 1st day and (21 days) viable count of lactobacillus of guaranteeing the quality the end of term.Physical and chemical index is pressed GB19302-2010 standard test, and lactic acid bacteria number is measured according to GB4789.35 method, and each sample is surveyed three times, gets its mean value.Result of the test is as follows:
The 1st day
| Project | Fat (g/100g) | Protein (g/100g) | Acidity OT |
| Embodiment 1 | 3.12 | 2.92 | 72 |
| Embodiment 2 | 3.09 | 2.86 | 71 |
| Embodiment 3 | 3.16 | 2.87 | 73 |
| Embodiment 4 | 3.18 | 2.94 | 72 |
| Embodiment 5 | 3.15 | 2.95 | 72 |
| Embodiment 6 | 3.18 | 2.93 | 73 |
The 21st day
| Project | Fat (g/100g) | Protein (g/100g) | Acidity OT |
| Embodiment 1 | 3.11 | 2.91 | 84 |
| Embodiment 2 | 3.09 | 2.88 | 85 |
| Embodiment 3 | 3.17 | 2.86 | 87 |
| Embodiment 4 | 3.16 | 2.93 | 86 |
| Embodiment 5 | 3.17 | 2.93 | 87 |
| Embodiment 6 | 3.16 | 2.96 | 87 |
Lactic acid bacteria number (CFU/g)
Above physics and chemistry and this product of lactic acid bacteria number index presentation of results meet the requirement of GB19302-2010 to flavored fermented milk, and product category can be denoted as " flavored fermented milk ".
Effect embodiment 5
Acidified milk of the present invention (embodiment 1～6 obtains sample) is measured to its polyoses content.Take 200g sample, add triploid to amass cold ethanol, slowly stir, standing refrigeration is spent the night (4 ℃, 16 hours), (4 ℃ of centrifugal collecting precipitations, 9000rpm/min), add trichloroacetic acid to accounting for 3% of final volume, standing refrigeration is spent the night (4 ℃, 16 hours), centrifugal collection supernatant (4 ℃, 9000rpm/min), dialysis (molecule is held back limit 14000Da) 72 hours, within every 8 hours, change water once, freeze-drying obtains polysaccharide.Dry to constant weight, take polysaccharide weight.Result is as follows:
Above experimental result shows, finished product is thickness without adding stabilizing agent, stable system is without lamination, mouthfeel and local flavor are all good, in 21 day shelf-life, product quality is stable, and whey is separated out few, physical and chemical index, viable count all can reach the requirement of GB to flavored fermented milk, have certain market competitiveness.
Claims (10)
1. an acidified milk, is characterized in that, by 100 weight portions, and the Leuconostoc mesenteroides acidified milk that it contains normal fermentation breast and at least 2 parts; Described Leuconostoc mesenteroides acidified milk is made by following method:
Mixed uniformly raw milk and white granulated sugar heating, homogeneous, sterilization, inoculation Leuconostoc mesenteroides (Leuconostoc mesenteroides) CGMCC NO.6432 are fermented, obtain Leuconostoc mesenteroides acidified milk.
2. acidified milk as claimed in claim 1, is characterized in that, described fermentation Leuconostoc mesenteroides (Leuconostoc mesenteroides) CGMCC NO.6432 clump count in raw milk when starting is 1 * 10
6～1 * 10
8cfu/mL; And/or the addition of described white granulated sugar accounts for 5～18% of described raw milk and white granulated sugar gross mass.
3. acidified milk as claimed in claim 1, is characterized in that, by 100 weight portions, it contains 80～98 parts of normal fermentation breasts and 2～20 parts of Leuconostoc mesenteroides acidified milks.
4. acidified milk as claimed in claim 3, is characterized in that, described acidified milk, by 100 weight portions, is comprised of 80～98 parts of normal fermentation breasts and 2～20 parts of Leuconostoc mesenteroides acidified milks.
5. acidified milk as claimed in claim 1, is characterized in that, described raw milk is fresh milk or reconstituted milk; Preferably, when described raw milk is reconstituted milk, described white granulated sugar adds in the middle of preparing reconstituted milk process;
Wherein, described reconstituted milk is preferably made by following method: raw material contains by mass percentage: whole-fat milk powder 10～12%, water 88～90%; Above-mentioned raw materials is heated to 30～60 ℃, and 300～1500 turn/min mixing speeds are mixed 20～30 minutes, 4～30 ℃ standing 1～10 hour, obtain reconstituted milk.
6. acidified milk as claimed in claim 1, is characterized in that, the temperature of described heating is 40～65 ℃, is preferably 40～60 ℃;
And/or the pressure of described homogeneous is 10MPa～20MPa;
And/or the temperature of described sterilization is 90～95 ℃, the time of described sterilization is 5-10 minute;
And/or the temperature of described fermentation is 25-33 ℃, the time of described fermentation is 15-48 hour;
And/or described Leuconostoc mesenteroides (Leuconostoc mesenteroides) CGMCC NO.6432 accesses in fermentation seed liquid mode.
7. acidified milk as claimed in claim 6, it is characterized in that, described fermentation seed liquid is made by following method: Leuconostoc mesenteroides (Leuconostoc mesenteroides) the CGMCC NO.6432 that gets-80 ℃ of preservations, on the culture dish of the M17 solid medium containing 5wt% sucrose, activate, and spreading cultivation step by step containing in the aseptic skimmed milk of 5wt% sucrose, cultivation temperature is 28 ℃, and incubation time is 32 hours, obtains fermentation seed liquid.
8. acidified milk as claimed in claim 1, is characterized in that, described normal fermentation breast is made by following method: fresh milk or reconstituted milk are heated, carry out homogeneous, sterilization, cooling; Access leavening ferments; Described acidified milk is the leavening for containing lactobacillus bulgaricus (Lactobacillus bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus) preferably.
9. acidified milk as claimed in claim 8, is characterized in that, described will also add white granulated sugar before fresh milk or reconstituted milk heating; Wherein, the addition of described white granulated sugar is preferably for accounting for the 5%-10% of fresh milk or reconstituted milk quality;
And/or described cooling temperature is 40～45 ℃;
And/or described leavening addition accounts for 0.01～1 ‰ of fresh milk or reconstituted milk quality; The temperature of described fermentation is 40～45 ℃, and the time of described fermentation is 4～10 hours;
And/or described reconstituted milk is reconstituted milk as claimed in claim 5;
And/or described heating, homogeneous, sterilization are as claimed in claim 6.
10. the preparation method of the acidified milk described in claim 1～9 any one: described normal fermentation breast and described Leuconostoc mesenteroides acidified milk are mixed.
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| CN107996705A (en) * | 2017-12-26 | 2018-05-08 | 光明乳业股份有限公司 | A kind of acidified milk rich in bifidobacterium longum and preparation method thereof |
| CN107996706A (en) * | 2017-12-26 | 2018-05-08 | 光明乳业股份有限公司 | A kind of acidified milk rich in bifidobacterium breve and preparation method thereof |
| CN108013134A (en) * | 2017-12-26 | 2018-05-11 | 光明乳业股份有限公司 | A kind of acidified milk rich in lactobacillus plantarum ST-III and preparation method thereof |
| CN110122578A (en) * | 2019-05-23 | 2019-08-16 | 光明乳业股份有限公司 | A kind of fermented soybean milk powder for being prepared the method for fermented soybean milk powder by Leuconostoc mesenteroides and being prepared and application |
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| CN107048203A (en) * | 2017-05-04 | 2017-08-18 | 光明乳业股份有限公司 | A kind of fermented type milk pudding and preparation method thereof |
| CN107964519A (en) * | 2017-12-26 | 2018-04-27 | 光明乳业股份有限公司 | A kind of method for promoting lactobacillus plantarum ST-III growths |
| CN107996705A (en) * | 2017-12-26 | 2018-05-08 | 光明乳业股份有限公司 | A kind of acidified milk rich in bifidobacterium longum and preparation method thereof |
| CN107996706A (en) * | 2017-12-26 | 2018-05-08 | 光明乳业股份有限公司 | A kind of acidified milk rich in bifidobacterium breve and preparation method thereof |
| CN108013134A (en) * | 2017-12-26 | 2018-05-11 | 光明乳业股份有限公司 | A kind of acidified milk rich in lactobacillus plantarum ST-III and preparation method thereof |
| CN108013134B (en) * | 2017-12-26 | 2020-08-28 | 光明乳业股份有限公司 | Fermented milk rich in lactobacillus plantarum ST-III and preparation method thereof |
| CN107964519B (en) * | 2017-12-26 | 2020-11-03 | 光明乳业股份有限公司 | Method for promoting growth of lactobacillus plantarum ST-III |
| CN110122578A (en) * | 2019-05-23 | 2019-08-16 | 光明乳业股份有限公司 | A kind of fermented soybean milk powder for being prepared the method for fermented soybean milk powder by Leuconostoc mesenteroides and being prepared and application |
| CN115336631A (en) * | 2022-08-22 | 2022-11-15 | 青岛景轩三辰生物科技有限公司 | Preparation method of active lactobacillus beverage and product |
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