阅读说明：本技术 一种抗过敏酸奶及其制备方法 (Antiallergic yogurt and preparation method thereof ) 是由 毛星星 潘荣斌 袁磊 邹琳 于 2019-11-27 设计创作，主要内容包括：本发明涉及一种抗过敏酸奶,所述酸奶的原料按质量份数计,鸡蛋清粉5-10份、花生蛋白粉20-25份、牛乳70-80份、白砂糖7-8份和水20-30份,益生菌种的接种量按3-5％计算。本发明制备的酸奶风味口感优良,经小鼠实验表明,可调节Ig E介导的I型过敏反应等过程,说明本发明提供制备方法得到的酸奶有抗过敏活性,具有一定的抗过敏作用。(The invention relates to an antiallergic yogurt, which is prepared from the following raw materials, by mass, 5-10 parts of egg white powder, 20-25 parts of peanut protein powder, 70-80 parts of cow milk, 7-8 parts of white granulated sugar and 20-30 parts of water, wherein the inoculation amount of probiotic strains is calculated according to 3-5%. The yoghourt prepared by the preparation method disclosed by the invention is excellent in flavor and taste, and mouse experiments show that processes such as Ig E mediated type I anaphylactic reaction and the like can be adjusted, so that the yoghourt prepared by the preparation method disclosed by the invention has antiallergic activity and a certain antiallergic effect.)

1. An antiallergic yogurt is characterized in that the yogurt comprises probiotic strains, egg white powder, peanut protein powder, milk, white granulated sugar and water.

2. The antiallergic yogurt of claim 1, wherein the yogurt comprises, by mass, 5-10 parts of egg white powder, 20-25 parts of peanut protein powder, 70-80 parts of cow milk, 7-8 parts of white granulated sugar and 20-30 parts of water, and the inoculation amount of probiotic strains is 3-5%.

3. The antiallergic yogurt of claim 2, wherein the yogurt is prepared from, by mass, 5 parts of egg white powder, 20 parts of peanut protein powder, 80 parts of cow milk, 7 parts of white granulated sugar and 20 parts of water, and the inoculation amount of probiotic strains is 3-5%.

4. Antiallergic yoghurt according to any of the claims 1-3, characterized in that the probiotic species are mixed species of Lactobacillus bulgaricus, Bifidobacterium, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus reuteri, Lactobacillus plantarum and Lactobacillus salivarius.

5. The antiallergic yogurt according to claim 4, wherein the probiotic species comprise Lactobacillus bulgaricus, Bifidobacterium, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus reuteri, Lactobacillus plantarum and Lactobacillus salivarius in a mass ratio of 2-3: 1: 1: 0.5-1: 0.5-1: 0.5-1: 0.5-1.

6. The antiallergic yogurt according to claim 5, wherein the probiotic species comprise Lactobacillus bulgaricus, Bifidobacterium, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus reuteri, Lactobacillus plantarum and Lactobacillus salivarius in a mass ratio of 2: 1: 1: 0.5: 0.5: 0.5: 0.5.

7. antiallergic yoghurt according to claim 4, characterized in that the probiotic species have an activity of 1X 10 ¹⁰～1×10 ¹¹cfu/g。

8. The preparation method of the antiallergic yogurt of any one of claims 1 to 7, characterized by comprising the following steps:

a. activating strains: inoculating lactobacillus bulgaricus, bifidobacterium, lactobacillus casei, lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus plantarum and lactobacillus salivarius into a whole milk culture medium which is cooled to 40-45 ℃ after being sterilized, culturing at constant temperature of 40-42 ℃ until the whole milk is in a solidification state, and refrigerating at 4 ℃ for later use;

b. adding water into egg white powder and peanut protein powder, stirring, adding into cow milk, adding white sugar, heating to 40-45 deg.C, and homogenizing under 20 MPa; sterilizing at 90 deg.C for 15-20 min, and cooling;

c. and c, inoculating the activated strain in the step a after the material in the step b is cooled to 40-42 ℃, uniformly stirring, keeping the fermentation temperature at 40-42 ℃ in a constant-temperature incubator, fermenting for 5-7 hours, taking out the curd, and standing at 4 ℃ for cold storage for 12-24 hours for after-ripening.

9. The method for preparing antiallergic yogurt as claimed in claim 8, wherein the activation of the strain in step a is performed for 2-3 consecutive generations before fermentation.

10. The method for preparing antiallergic yogurt as claimed in claim 8, wherein the fermentation time in step c is controlled to pH 4.4-5.0.

Technical Field

The invention belongs to the field of biotechnology fermented foods, and relates to yogurt with antiallergic activity and a preparation method thereof.

Background

The yoghourt is a liquid dairy product with large domestic consumption. Since scientists discovered that microorganisms such as lactic acid bacteria and bifidobacteria used in yogurt fermentation are beneficial to health in the early 90 s, they began to develop functional foods for preventing diseases or solving health problems based on the need to treat certain diseases. With the improvement of living standard, people gradually develop to start to discuss the nutritional value in the food on the basis of only requiring the food to fill the stomach, and further hope the food to play a new health care role. In some researches on the anti-tumor effect of the yoghourt by using experimental mice, certain lactic acid bacteria have immune functions. In yet another cooperative study, it has been found that yoghurt prepared with certain lactic acid bacteria can stimulate the human body to produce interferon, a cell-protecting protein, which can be used to treat cancer and other diseases.

In recent years, a series of new products are developed by improving the fermentation process of the yoghurt, adding food ingredients or food additives and the like to form the yoghurt with fruit materials, set yoghurt and some yoghurt products with special mouthfeel, such as old yoghurt, cheese yoghurt and the like.

Disclosure of Invention

In view of the above, the present invention aims to provide a yoghurt without additives and with a certain anti-allergic effect, and a preparation method of the yoghurt.

In order to achieve the purpose, the invention provides the following technical scheme:

1. an antiallergic yogurt is prepared from probiotic strains, egg white powder, peanut protein powder, milk, white granulated sugar and water.

Further, the yoghourt comprises, by mass, 5-10 parts of egg white powder, 20-25 parts of peanut protein powder, 70-80 parts of milk, 7-8 parts of white granulated sugar and 20-30 parts of water, and the inoculation amount of probiotic strains is calculated according to 3-5%.

Further, the yoghourt comprises, by mass, 5 parts of egg white powder, 20 parts of peanut protein powder, 80 parts of cow milk, 7 parts of white granulated sugar and 20 parts of water, and the inoculation amount of probiotic strains is calculated according to 3-5%.

Further, the probiotic strains are mixed strains of lactobacillus bulgaricus, bifidobacterium, lactobacillus casei, lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus plantarum and lactobacillus salivarius.

Further, the probiotic strains comprise lactobacillus bulgaricus, bifidobacterium, lactobacillus casei, lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus plantarum and lactobacillus salivarius in a mass ratio of 2-3: 1: 1: 0.5-1: 0.5-1: 0.5-1: 0.5-1.

More preferably, the probiotic strains comprise lactobacillus bulgaricus, bifidobacterium, lactobacillus casei, lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus plantarum and lactobacillus salivarius in a mass ratio of 2: 1: 1: 0.5: 0.5: 0.5: 0.5.

furthermore, the probiotic strains select freeze-dried powder, and the activity of the probiotic strains is 1 x 10 ¹⁰～1×

10 ¹¹cfu/g。

2. Also provides a preparation method of the antiallergic yogurt, which comprises the following steps:

a. activating strains: inoculating lactobacillus bulgaricus, bifidobacterium, lactobacillus casei, lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus plantarum and lactobacillus salivarius into a whole milk culture medium which is cooled to 40-45 ℃ after being sterilized, culturing at constant temperature of 40-42 ℃ until the whole milk is in a solidification state, and refrigerating at 4 ℃ for later use;

b. adding water into egg white powder and peanut protein powder, stirring, adding into cow milk, adding white sugar, heating to 40-45 deg.C, and homogenizing under 20 MPa; sterilizing at 90 deg.C for 15-20 min, and cooling;

c. and c, inoculating the activated strain in the step a after the material in the step b is cooled to 40-42 ℃, uniformly stirring, keeping the fermentation temperature at 40-42 ℃ in a constant-temperature incubator, fermenting for 5 hours, taking out the curd, and standing at 4 ℃ for refrigeration for 12-24 hours for after-ripening.

Furthermore, the strain activation in the step a can be continuously activated for 2-3 generations and then used for fermentation, which is beneficial to shortening the fermentation time.

Further, the fermentation time in the step c can be controlled to be 4.4-5.0.

The invention has the beneficial effects that: according to the invention, through the compound investigation of lactobacillus strains and strain quantity, the yoghourt with antiallergic activity is determined by combining sensory evaluation on the basis of reducing the allergic protein in the milk by adding the peanut protein powder. In the research, when the yoghourt directly prepared by using part of peanut protein powder is fermented, the proliferation capacity of lactic acid bacteria is directly influenced, the concentration of the bacteria is reduced, the acid production capacity of the lactic acid bacteria is reduced, and the flavor of the product is seriously influenced. Compared with various additives, the proper amount of egg white powder is finally determined to be added for improving the problem of lactobacillus fermentation growth in the yoghourt added with the peanut protein powder, and the gelling property of the yoghourt is increased, so that the flavor characteristic of the yoghourt is further improved. Mouse experiments show that the yogurt prepared by the invention can regulate the processes of Ig E mediated type I anaphylactic reaction and the like, and the yogurt prepared by the preparation method provided by the invention has antiallergic activity and has a certain antiallergic effect.

Detailed Description

The following describes in detail preferred embodiments of the present invention. The experimental procedures, in which specific conditions are not specified in the examples, are generally carried out under conventional conditions or under conditions recommended by the manufacturers.

The lactobacillus bulgaricus, bifidobacterium, lactobacillus casei, lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus plantarum and lactobacillus salivarius are all commercial freeze-dried products, and the activity is 1 multiplied by 10 ¹⁰～1×10 ¹¹cfu/g。