Lactobacillus plantarum-enriched low-temperature long-time fermented milk and preparation method thereof

Abstract

The invention discloses lactobacillus plantarum-enriched low-temperature long-time fermented milk and a preparation method thereof, and belongs to the technical field microbiology and the technical field of fermentation. According to the method, lactobacillus plantarum is inoculated to raw material milk which is added with fruit and vegetable juice to obtain fermented milk; reproduction and fermentation of lactobacillus plantarum in a cow milk fermentation system can be successfully realized; the fermented milk prepared by utilizing the method is fermented for 24-48 hours at 30-37 DEG C, the number of living lactobacillus plantarum in the fermented milk can be 1.2*10<9>CFU / g, and the problem of poor flavor (beany or bitter flavor) of the product caused when yeast powder, soybean protein, soy peptone or hydrolyzed soybean protein is used for promoting fermentation of lactobacillus plantarum in cow milk can be avoided, and large-scale application of lactobacillus plantarum in fermented milk products can be greatly improved.

Description

technical field [0001] The invention relates to low-temperature long-term fermented milk rich in plantaractobacillus and a preparation method thereof, belonging to the technical field of microbes and fermentation. Background technique [0002] Fermented milk is obtained by fermenting raw milk (or reconstituted milk) with lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus. As a milk product, it is deeply loved by people for its unique taste and flavor. Best-selling market for many years. However, lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus are only fermented milk starters and do not have probiotic properties, and only using a few limited lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus for fermentation will make the fermentation flavor products single and homogeneous. Qualitative serious. [0003] In recent years, as an important probiotic, Lactobacillus plantarum ...

AI Technical Summary

Problems solved by technology

[0007] However, studies have shown that because Lactobacillus plantarum lacks protease genes, and growth and proliferation require phosphate to form a cell bilayer, and trace elements activate growth and metabolism-related enzymes, it is impossible to effectively use the macromolecular proteins in milk for growth and proliferation

Therefore, Lactobacillus plantarum generally has the technical problems of slow growth in the milk fermentation system, poor acid production ability, and difficulty in curdling milk, making this attempt unsuccessful. For example, the above-mentioned Lactobacillus plantarum CGMCC No.5494

[0008] It can grow well in soy milk and has good acid production ability, but it can hardly grow in cow milk, and has no effect on sensory indicators such as curdling time, titrated acidity, flavor, taste and texture of yoghurt. Significant effect, can only be used as a supplementary starter for yoghurt production

[0009] At present, there are also studies to promote the growth of Lactobacillus plantarum in milk by adding various proliferation factors, such as yeast powder, soybean protein, soybean peptone or hydrolyzed soybean protein, to the milk fermentation system, but these proliferation factors will make it get The flavor of the product is not good, with some beany or bitter taste, which largely limits its large-scale application in fermented dairy products

[0010] Therefore, how to find a method that can solve the technical problems that Lactobacillus plantarum grows slowly in milk, has poor acid production ability, and is difficult to coagulate milk without affecting the flavor of fermented milk still needs further research.

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