阅读说明：本技术 一种低糖高密度耐肠胃活菌酸奶及其制备方法 (Low-sugar high-density intestine and stomach resistant live bacterium yoghourt and preparation method thereof ) 是由 李华丽 魏仲珊 周综纺 于 2021-09-15 设计创作，主要内容包括：本发明公开了一种低糖高密度耐肠胃活菌酸奶及其制备方法,其组份包括鲜牛奶A、低聚糖B、菌种C和稳定剂D。四组重量份数配比的原料为：鲜牛奶A 70份-80份、低聚糖B 6份-8份、菌种C 2份-3份和稳定剂D 0.2份-0.4份。本发明公开的低糖高密度耐肠胃活菌酸奶及其制备方法以低聚糖代替蔗糖,可杜绝肥胖与龋齿的发生。低聚糖集营养、保健、食疗于一体,是替代蔗糖的新型功能性糖源。且低聚糖在调节酸奶口感的同时可促进益生菌增殖；难以被胃肠消化吸收,有利于调节肠道菌群平衡,润肠通便；热量低,辅助降血糖,提升酸奶品质,能够满足不同消费群体的需求,尤其适合便秘、糖尿病等患者饮用。(The invention discloses a low-sugar high-density intestine and stomach resistant live bacteria yoghourt and a preparation method thereof. The four groups of raw materials in parts by weight are as follows: 70-80 parts of fresh milk A, 6-8 parts of oligosaccharide B, 2-3 parts of strain C and 0.2-0.4 part of stabilizer D. The low-sugar high-density intestine and stomach resistant viable bacteria yoghourt and the preparation method thereof disclosed by the invention have the advantages that the oligosaccharide replaces sucrose, and the occurrence of obesity and decayed teeth can be avoided. The oligosaccharide integrates nutrition, health care and food therapy, and is a novel functional sugar source for replacing sucrose. The oligosaccharide can promote the proliferation of probiotics while adjusting the mouthfeel of the yoghourt; is difficult to be digested and absorbed by the stomach and intestine, is beneficial to regulating the balance of intestinal flora and relaxing bowel; the low calorie helps to reduce blood sugar, improves the quality of the yogurt, can meet the requirements of different consumer groups, and is particularly suitable for patients with constipation, diabetes and the like.)

1. The low-sugar high-density intestine and stomach resistant live bacteria yoghourt is characterized by comprising the following components in parts by weight: 70-80 parts of fresh milk A, 6-8 parts of oligosaccharide B, 2-3 parts of strain C and 0.2-0.4 part of stabilizer D.

2. A preparation method of low-sugar high-density live gastrointestinal bacteria resistant yogurt is characterized by comprising the following steps:

s1, pretreatment of fresh milk: the raw milk meets the requirements of the raw materials for preparing the yoghourt by inspection, milk purification and standardization;

s2, blending: fully mixing oligosaccharide and stabilizer in hot water, dispersing uniformly, dissolving completely, mixing with fresh milk, and stirring uniformly to obtain mixed material;

s3, homogenizing: homogenizing the mixed material at 30MPa/60 ℃;

s4, sterilization: sterilizing the mixed material by UHT, and cooling to about 50 ℃;

s5, inoculation: adding the production strains into the mixed material according to the inoculation amount of 2-3%, uniformly stirring, and immediately subpackaging;

s6, fermentation: subpackaging the materials, keeping the temperature at 42-44 ℃, standing, fermenting for 4-5h, and refrigerating at 2-6 ℃ for after-fermentation.

3. The method for preparing low-sugar high-density live gastrointestinal-tolerant yogurt according to claim 2, wherein in the step S2, the double proliferation technique of oligosaccharide and stabilizer on lactic acid bacteria is as follows: taking fructo-oligosaccharide, xylo-oligosaccharide, malto-oligosaccharide and soybean oligosaccharide as alternative oligosaccharides, taking guar gum, xanthan gum, sodium alginate and sodium carboxymethylcellulose as alternative stabilizer monomers, preparing yogurt in a trial mode, measuring acidity, viscosity, water holding capacity and viable count of lactic acid bacteria, and carrying out sensory evaluation to obtain the preferred oligosaccharides and stabilizer monomers.

4. The preparation method of the low-sugar high-density intestine and stomach resistant viable bacteria yoghourt as claimed in claim 3, wherein the preferable oligosaccharide and stabilizer monomer are subjected to orthogonal test, and the yoghourt lactic acid bacteria number and sensory evaluation are used as indexes, and the component proportion of the oligosaccharide and the stabilizer is determined, namely fructooligosaccharide, xylooligosaccharide, maltooligosaccharide and sodium alginate is 2:1:1, and guar gum, sodium alginate and sodium carboxymethylcellulose is 1:2: 3.

5. The method for preparing low-sugar high-density intestine and stomach resistant live yogurt according to claim 2, characterized in that the fermentation technology in the step S6 adopts a functional composite strain fermentation technology, and the functional composite strain fermentation technology takes Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus casei, Streptococcus thermophilus and Streptococcus casei as alternative strains to prepare yogurt in a trial way.

6. The preparation method of the low-sugar high-density intestine and stomach resistant viable bacteria yoghourt as claimed in claim 5, wherein acidity and flavor substances are measured by the functional compound strain fermentation technology, and in-vitro simulation tests and comprehensive analysis are carried out on gastric acid resistance and choline resistance of strains to obtain target strains, namely Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus rhamnosus and Streptococcus thermophilus.

7. The preparation method of the low-sugar high-density intestine and stomach resistant viable bacteria yoghourt as claimed in claim 6, wherein the target bacterial strain is activated and expanded to obtain production strains, and the fermentation conditions such as compound strain ratio, fermentation temperature, fermentation time and the like are determined by performing orthogonal tests on each production strain and taking the viable bacteria number and sensory evaluation of lactobacillus as indexes.

8. The preparation method of the low-sugar high-density intestine and stomach resistant viable bacteria yoghourt as claimed in claim 7, wherein the compound strain ratio is Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus 2:3: 2, and the yoghourt is kept at 42-44 ℃ and kept still for fermentation for 4-5 h.

Technical Field

The invention relates to the technical field of yoghourt and preparation thereof, in particular to low-sugar high-density intestine and stomach resistant live bacterium yoghourt and a preparation method thereof.

Background

The yogurt is nutritious and is a dairy product beneficial to human health. The yoghourt can promote digestion, contains a plurality of enzymes which promote gastric secretion and are beneficial to digestion, and can improve appetite; the lactobacillus in the yoghourt has the function of promoting the ecological balance of the intestinal tract, reducing the invasion of harmful bacteria to the intestinal tract, inhibiting the generation of toxin, maintaining the health of the intestinal tract and preventing constipation; the lactobacillus can reduce the generation of certain carcinogenic substances and has the effect of preventing cancer; the yogurt can also reduce cholesterol and has certain effect of improving cardiovascular diseases. In addition, the yogurt also has effects of preventing aging, caring skin, etc.

However, the viable bacteria yoghourt and the preparation method thereof in the prior art have the following problems:

1. the sugar content is high, for example, the sugar content is about 8 percent in terms of sucrose, the calorie is high, and obesity and decayed teeth are easily caused. At present, artificial synthetic sweeteners such as acesulfame potassium, sodium cyclamate, aspartame and the like are added into most of yogurt products on the market to replace part of sucrose, and the sugar substitutes can generate adverse effects on the liver and nervous system of a human body and also have potential hazards such as carcinogenesis, teratogenesis and the like when being eaten frequently.

2. The lactic acid bacteria in the live type yoghourt have a gradual extinction process in the shelf life, and the live bacteria number of the lactic acid bacteria in the later period often cannot reach the order of magnitude required by the health care function.

3. Some lactic acid bacteria in the yoghourt are not resistant to gastric acid and choline and can not be planted in the intestinal tract in a live bacterial form, so that the health care function of the intestinal tract is lost.

Disclosure of Invention

The invention discloses a low-sugar high-density intestine and stomach resistant live bacteria yoghourt and a preparation method thereof, aiming at solving the problem that the prior art is high in sucrose content and harm of sugar substitutes to human health; the number of live lactobacillus is not enough and some lactobacillus leaven is not resistant to gastric acid and choline in shelf life.

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

a low-sugar high-density intestine and stomach resistant viable bacteria yoghourt comprises fresh milk A, oligosaccharide B, strain C and stabilizer D. The four groups of raw materials in parts by weight are as follows: 70-80 parts of fresh milk A, 6-8 parts of oligosaccharide B, 2-3 parts of strain C and 0.2-0.4 part of stabilizer D.

By arranging the oligosaccharide B and the stabilizer D and replacing sucrose with oligosaccharide, the occurrence of obesity and decayed teeth can be avoided, and the stabilizer and the oligosaccharide are used together to play a role in dual proliferation of lactic acid bacteria on the basis of good mouthfeel and texture of the yoghourt.

A preparation method of low-sugar high-density live gastrointestinal bacteria resistant yogurt is characterized by comprising the following steps:

s1, pretreatment of fresh milk: the raw milk meets the requirements of the raw materials for preparing the yoghourt by inspection, milk purification and standardization;

s2, blending: fully mixing oligosaccharide and stabilizer in hot water, dispersing uniformly, dissolving completely, mixing with fresh milk, and stirring uniformly to obtain mixed material;

s3, homogenizing: homogenizing the mixed material at 30MPa/60 ℃;

s4, sterilization: sterilizing the mixed material by UHT, and cooling to about 50 ℃;

s5, inoculation: adding the production strains into the mixed material according to the inoculation amount of 2-3%, uniformly stirring, and immediately subpackaging;

s6, fermentation: subpackaging the materials, keeping the temperature at 42-44 ℃, standing, fermenting for 4-5h, and refrigerating at 2-6 ℃ for after-fermentation.

In a preferred scheme, the double proliferation technology of the oligosaccharide and the stabilizer on the lactic acid bacteria comprises the following steps: the preparation method comprises the steps of taking fructo-oligosaccharide, xylo-oligosaccharide, malto-oligosaccharide and soybean oligosaccharide as candidate oligosaccharides, taking guar gum, xanthan gum, sodium alginate and sodium carboxymethylcellulose as candidate stabilizer monomers, trial-producing yoghourt, measuring acidity, viscosity, water holding capacity and viable count of lactic acid bacteria, carrying out sensory evaluation to obtain preferred oligosaccharides and stabilizer monomers, determining the component proportion of the oligosaccharides and the stabilizer by orthogonal tests and taking the lactobacillus count and the sensory evaluation of the yoghourt as indexes, namely, fructo-oligosaccharide to xylo-oligosaccharide to malto-oligosaccharide to 1:1, and guar gum to sodium alginate to sodium carboxymethylcellulose to 1:2: 3.

The oligosaccharide is provided, integrates nutrition, health care and food therapy, and is a novel functional sugar source for replacing sucrose. The oligosaccharide can promote the proliferation of probiotics while adjusting the mouthfeel of the yoghourt; is difficult to be digested and absorbed by the stomach and intestine, is beneficial to regulating the balance of intestinal flora and relaxing bowel; the low calorie helps to reduce blood sugar, improves the quality of the yogurt, can meet the requirements of different consumer groups, and is particularly suitable for patients with constipation, diabetes and the like.

In a preferred scheme, the fermentation technology adopts a functional composite strain fermentation technology, the functional composite strain fermentation technology takes lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus casei, streptococcus thermophilus and streptococcus lactis as alternative strains to trial produce the yoghourt, the functional composite strain fermentation technology measures acidity and flavor substances, in-vitro simulation tests on the gastric acid resistance and the choline resistance of the strains are carried out, comprehensive analysis is carried out to obtain target strains, namely the lactobacillus bulgaricus, the lactobacillus acidophilus, the lactobacillus rhamnosus and the streptococcus thermophilus, and the target strains are activated and expanded to culture to obtain the production strains. Orthogonal tests are carried out on each production strain, the viable count of lactobacillus and sensory evaluation are used as indexes, and fermentation conditions such as compound strain proportion, fermentation temperature, fermentation time and the like are determined, wherein the compound strain proportion is that lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus rhamnosus and streptococcus thermophilus are 2:3:3:2, and the compound strain proportion is kept at 42-44 ℃ and is kept still for fermentation for 4-5 hours.

By arranging the special lactobacillus strain and the compound fermentation strain, the lactobacillus strain has the characteristics of gastric acid resistance and choline resistance, can be planted in the intestinal tract, and realizes the function of directly supplying the probiotics in the intestinal tract by the yoghourt; the composite strain fermentation can not only ensure the good flavor of the yoghourt, but also greatly improve the health care effect of the yoghourt.

According to the above, the low-sugar high-density intestine and stomach resistant live bacteria yoghourt comprises the components of fresh milk A, oligosaccharide B, strain C and stabilizer D. The four groups of raw materials in parts by weight are as follows: 70-80 parts of fresh milk A, 6-8 parts of oligosaccharide B, 2-3 parts of strain C and 0.2-0.4 part of stabilizer D. The low-sugar high-density intestine and stomach resistant viable bacteria yoghourt and the preparation method thereof provided by the invention have the advantages that the oligosaccharide replaces sucrose, and the occurrence of obesity and decayed teeth can be avoided. The oligosaccharide integrates nutrition, health care and food therapy, and is a novel functional sugar source for replacing sucrose. The oligosaccharide can promote the proliferation of probiotics while adjusting the mouthfeel of the yoghourt; is difficult to be digested and absorbed by the stomach and intestine, is beneficial to regulating the balance of intestinal flora and relaxing bowel; the low calorie helps to reduce blood sugar, improves the quality of the yogurt, can meet the requirements of different consumer groups, and is particularly suitable for patients with constipation, diabetes and the like to drink;

the stabilizer monomer components of guar gum, xanthan gum and sodium alginate also have the lactobacillus proliferation effect, and the stabilizer and oligosaccharide are used together to play the lactobacillus dual proliferation effect on the basis of good taste and texture of the yoghourt;

the lactobacillus strain has the characteristics of gastric acid resistance and choline resistance, can be planted in the intestinal tract, and realizes the function of directly supplying the probiotics in the intestinal tract by the yoghourt; the composite strain fermentation can not only ensure the good flavor of the yoghourt, but also greatly improve the health care effect of the yoghourt.

Drawings

FIG. 1 is a schematic structural diagram of a low-sugar high-density live gastrointestinal bacteria-resistant yogurt provided by the invention.

Fig. 2 is a structural schematic diagram of a preparation method of the low-sugar high-density live gastrointestinal-tolerant yogurt provided by the invention.

Detailed Description

The technical solution of the present patent will be described in further detail with reference to the following embodiments.

Reference will now be made in detail to embodiments of the present patent, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are exemplary only for the purpose of explaining the present patent and are not to be construed as limiting the present patent.

In the description of this patent, it is to be understood that the terms "center," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," and the like are used in the orientations and positional relationships indicated in the drawings for the convenience of describing the patent and for the simplicity of description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are not to be considered limiting of the patent.

In the description of this patent, it is noted that unless otherwise specifically stated or limited, the terms "mounted," "connected," and "disposed" are to be construed broadly and can include, for example, fixedly connected, disposed, detachably connected, disposed, or integrally connected and disposed. The specific meaning of the above terms in this patent may be understood by those of ordinary skill in the art as appropriate.

The invention discloses a low-sugar high-density intestine and stomach resistant live bacterium yoghourt and a preparation method thereof, which are mainly applied to the field of yoghourt preparation.

Referring to fig. 1, the low-sugar high-density intestine and stomach resistant live bacteria yoghourt comprises the components of fresh milk A, oligosaccharide B, strain C and a stabilizer D. The four groups of raw materials in parts by weight are as follows: 70-80 parts of fresh milk A, 6-8 parts of oligosaccharide B, 2-3 parts of strain C and 0.2-0.4 part of stabilizer D.

Referring to fig. 2, a preparation method of a low-sugar high-density live gastrointestinal bacteria-resistant yogurt comprises the following steps: 1. pretreating fresh milk: 800kg of raw milk meets the requirements of raw materials for making the yoghourt by inspection, milk purification and standardization. 2. Blending: adding 6% of fructo-oligosaccharide, 6% of xylo-oligosaccharide and 6% of malto-oligosaccharide according to the ratio of 2:1:1, adding 0.3% of guar gum, sodium alginate and sodium carboxymethyl cellulose according to the ratio of 1:2:3, fully mixing and dispersing oligosaccharide and stabilizer in hot water at 70-80 ℃, completely dissolving, mixing with fresh milk, and stirring uniformly to obtain a mixed material. 3. Homogenizing: homogenizing the mixed material at 30MPa/60 ℃. 4. And (3) sterilization: sterilizing the mixed material at 135 deg.C/5 s, and cooling to about 50 deg.C. 5. Inoculation: adding the production strains of lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus rhamnosus and streptococcus thermophilus into the mixed material according to the inoculum size of 2% in a ratio of 2:3:3:2, stirring uniformly, and immediately packaging. 6. Fermentation: subpackaging the materials, keeping the temperature at 42-44 ℃, standing, fermenting for 4.5h, refrigerating at 2-6 ℃, and fermenting for 20 h.

Referring to fig. 2, in a preferred embodiment, the dual proliferation technique of oligosaccharides and stabilizers for lactic acid bacteria: taking fructo-oligosaccharide, xylo-oligosaccharide, malto-oligosaccharide and soybean oligosaccharide as alternative oligosaccharides, taking guar gum, xanthan gum, sodium alginate and sodium carboxymethylcellulose as alternative stabilizer monomers, trial-producing yoghourt, measuring acidity, viscosity, water holding capacity and viable count of lactic acid bacteria, and performing sensory evaluation to obtain preferred oligosaccharides and stabilizer monomers, wherein the preferred oligosaccharides and stabilizer monomers need orthogonal tests, and the component proportion of the oligosaccharides and the stabilizer is determined by taking the lactobacillus count and the sensory evaluation of the yoghourt as indexes, namely, fructo-oligosaccharide to xylo-oligosaccharide to malto-oligosaccharide is 2:1:1, guar gum to sodium alginate to sodium carboxymethylcellulose is 1:2: 3;

the oligosaccharide replaces cane sugar, so that the obesity and decayed teeth can be avoided. The oligosaccharide integrates nutrition, health care and food therapy, and is a novel functional sugar source for replacing sucrose. The oligosaccharide can promote the proliferation of probiotics while adjusting the mouthfeel of the yoghourt; is difficult to be digested and absorbed by the stomach and intestine, is beneficial to regulating the balance of intestinal flora and relaxing bowel; the low calorie helps to reduce blood sugar, improves the quality of the yogurt, can meet the requirements of different consumer groups, and is particularly suitable for patients with constipation, diabetes and the like.

Referring to fig. 2, in a preferred embodiment, the fermentation technology adopts a functional composite strain fermentation technology, the functional composite strain fermentation technology takes lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus casei, streptococcus thermophilus and streptococcus casei as alternative strains to prepare yogurt in a trial manner, the functional composite strain fermentation technology measures acidity and flavor substances, in-vitro simulation tests of gastric acid resistance and choline resistance of the strains are carried out, comprehensive analysis is carried out to obtain target strains, namely lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus rhamnosus and streptococcus thermophilus, and the target strains are activated and expanded to culture to obtain production strains. Performing orthogonal test on each production strain, and determining fermentation conditions such as compound strain ratio, fermentation temperature, fermentation time and the like by taking the viable count of lactobacillus and sensory evaluation as indexes, wherein the compound strain ratio is lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus rhamnosus and streptococcus thermophilus is 2:3:3:2, and the compound strain ratio is kept at 42-44 ℃ for standing and fermenting for 4-5 h;

the lactobacillus strain has the characteristics of gastric acid resistance and choline resistance, can be planted in the intestinal tract, and realizes the function of directly supplying the probiotics in the intestinal tract by the yoghourt; the composite strain fermentation can not only ensure the good flavor of the yoghourt, but also greatly improve the health care effect of the yoghourt.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.