常溫活菌發酵乳技術
    發布日期:[2008-4-16]    共閱[5347]次
     
    常溫活菌發酵乳技術簡介
    Technical Brief
    Ambient-Stable Fermented Milks with Live Cultures
     
    一、    技術背景Background Information
    發酵奶,特別是酸奶,是世界上廣受消費者歡迎的發酵乳制品。此類產品之所以受歡迎,很大程度上是與它們含有對人體有益的活性乳酸菌有關。這些活性乳酸菌大多具有療效功能。一般認為,每毫升產品中,應含有至少105~107cfu,每天應消費至少100毫升產品,才能對人體健康有效。因此,在運輸、貯藏過程中直至消費前,確保這些乳酸菌的存活甚為重要。然而,在目前冷鏈不健全的條件下,當產品在非冷藏條件下貯藏較長時間后,發酵乳中的乳酸菌的存活率常常很低甚至檢測不到活菌。Fermented milks (especially yoghurt) are popular fermented dairy products throughout the world.  This type of dairy products is popular because they contain live lactic acid bacteria that impart health benefits.  Many lactic acid bacteria if viable have therapeutic property.  It is generally accepted that fermented milks should contain at least 105~107cfu/mL of product and that a daily consumption of at least 100 mL of fermented milks is required to obtain health benefits.  Therefore, it is important to keep lactic acid bacteria live during distribution and storage of fermented milks and up to the time of consumption.  However, due to a lack of adequate chilled-chain distribution, the cell population of live lactic acid bacteria in fermented milks declines significantly and sometimes lactic acid bacteria are even undetectable, if fermented milks are stored under non-chilled conditions for an extended period of time.
     
    二、技術介紹 Technical Overview
    我公司技術部通過大量的菌株篩選,在掌握了不同菌株的發酵特性基礎上,篩選出可以在非冷藏溫度下保持活性的乳酸菌,并對產品配方進行微調,利用該類菌株生產可以在非冷藏溫度下保持乳酸菌活性的發酵乳,或在無菌條件下添加該類菌于已殺菌的酸性液態乳產品中,使之在常溫下長期存活。BFBio has developed unique cultures of lactic acid bacteria (culture code: BFLN) that can survive well under non-chilled conditions after screening a substantial number of strains and studying their fermentation characteristics by our Technical Department.  Ambient-stable fermented milks with live cultures can be manufactured by using these unique cultures and by micro-adjusting product formulation.  Alternatively, ambient-stable fermented milks with live cultures can be produced by aseptically adding the ambient-stable cultures to pre-sterilised acid milk beverages.
    利用此類菌單獨或復配經過選擇的普通酸奶菌種,可以生產凝固型酸奶、攪拌型酸奶、發酵型活性酸乳飲料、或在調配型酸乳飲料基礎上無菌添加活性菌。根據產品配方的差異,在8~30℃存活30~90天甚至更長,存活率104 – 108cfu/ml產品,產品pH值變化范圍在0.1~0.5之間。數據請參見一、二、表、表。Several types of fermented milks can be manufactured using single strains of unique BFLN cultures or BFLN strains blended with yoghurt cultures, including set yoghurt, stirred yoghurt, fermented milk beverage and direct-acidified milk beverage.  Depending on product formulation, these cultures can survive 30~90 days or longer when stored at temperatures between 8~30oC with cell counts between 104 – 108cfu/mL of product.  Product pH changes range from 0.1~0.5.  Some technical data are presented in figures 1 and 2, as well as in tables 1 and 2.
     
     
     
     
     
     
     

    一 常溫活菌發酵乳1
    Fig 1 Ambient-stable fermented milk1
    1.00E+00
    1.00E+01
    1.00E+02
    1.00E+03
    1.00E+04
    1.00E+05
    1.00E+06
    1.00E+07
    1.00E+08
    1.00E+09
    1.00E+10
    0
    2
    4
    6
    8
    10
    12
    時間(星期)Week
     (week)
    Cell count (cfu/g
    3
    3.5
    4
    4.5
    5
    pH
    重復1菌數 Replica
    重復2菌數
    重復1pH值
    重復2pH值
     

     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     


     

    重復1菌數 cell count of duplicate 1
    重復2菌數cell count of duplicate 2
    重復1pH值 pH of duplicate 1
    重復2pH值 pH of duplicate 2
     
     
    發酵基質: 10%脫脂奶粉, 培養條件: 37℃12小時 (Fermentation media: 10% skim milk powder; incubation condition: 37℃/12 hours)
    終止pH值為4.5,后轉入30℃培養,每隔7天測定PH值和活菌數。(The pH at time of terminating fermentation was 4.5, followed by incubation at 30℃.  pH and cell counts were determined every 7 days).


     

     

    二  常溫活菌發酵乳2
    Fig 2 Ambient-stable fermented milk2
     
     
     

     


     

    Cell count
    (cfu/g)
    5
     
    1.00E+09
     

    1.00E+00
    1.00E+01
    1.00E+02
    1.00E+03
    1.00E+04
    1.00E+05
    1.00E+06
    1.00E+07
    1.00E+08
    0
    2
    4
    6
    8
    10
    時間(星期)Week
    4
    4.5
    30℃菌數
    cell count
     
    30℃pH值
    35℃菌數
    35℃pH值
    pH
    3
    3.5
     

     
     
     
     
     
     
     
     


     

    30℃菌數 cell count at 30℃
    35℃菌數cell count at 35℃
    30℃pH值 pH at 30℃
    35℃pH值pH at 35℃
     
    發酵基質: 10%脫脂奶粉, 培養條件: 37℃12小時 (Fermentation media: 10% skim milk powder; incubation condition: 37℃/12 hours)
     
    終止pH值為4.0,后轉入30℃和35℃培養,每隔7天測定PH值和活菌數 (The pH at time of terminating fermentation was 4.0, followed by incubation at 30℃ and 35℃.  pH and cell counts were determined every 7 days).
     


     

     
      常溫活菌發酵乳3
    Table 1 Ambient-stable fermented milk 3
    考察時間(天)
    Days of incubation
    活菌數(cfu/ml)
    Cell count
    pH值
    pH
    30
    1.44×108
    4.49
    60
    1.34×108
    4.49
    90
    1.5×108
    4.32
     
    發酵基質: 15%脫脂奶粉, 培養條件:37℃12小時, (Fermentation media: 15% skim milk powder; incubation condition: 37℃/12 hours)
     
    終止pH值為4.55,后轉入室溫(10~25℃)考察,每隔30天測定PH值和活菌數 (The pH at time of terminating fermentation was 4.55, followed by incubation at room temperature (10℃~25℃.  pH and cell counts were determined every 30 days).
     
     
    表二  常溫活菌乳飲料
    Table 2 Ambient-stable fermented milk beverage
    項目
    Parameter
    調配后 After adjustment
    考察時間(天??? Or 星期???)Days (Weeks?) of incubation
    1
    2
    3
    4
    12
    pH
    4.44
    4.44
    4.42
    4.47
    4.44
    4.43
    活菌數 Cell count (cfu/ml)
    0.15×107
    2.2×107
    1.77×107
    1.67×107
    1.6×107
    1.7×107
    蛋白1.0的調配型酸飲,殺菌后無菌加入BFLN菌粉,37℃考察 (The direct-acidified milk beverage contained 1.0% protein. Lyophilised BFLN culture was aseptically added after sterilisation of beverage. Incubation was at 37℃.)
     
    三、技術應用 Technical Application
    BFLN菌可以多種方式應用:Our unique BFLN culture has multiple applications:
    凝固型/攪拌型酸奶:Set/stirred yoghurt:
    按正常酸奶工藝發酵到一定的pH值并后酵成熟后,產品口感與普通酸奶基本相同,常溫下可以保持基本穩定的pH值和活菌數,但需提高殺菌強度,并盡量做到無菌灌裝.  Follow the traditional yoghurt manufacturing process and allow fermentation to a desired end-pH; product mouthfeel is similar to that of common yoghurt; pH and cell count of BFLN culture are relatively stable under ambient conditions; however, more severe milk heat treatment is required and aseptic filling/packaging is preferred.
     
    飲用型酸奶1:Drinkable yoghurt 1:
    按上述攪拌型酸奶工藝生產出酸奶基料后,按正常調配酸飲工藝生產,常溫下可以保持基本穩定的pH值和活菌數,但需提高殺菌強度,并盡量做到無菌灌裝.  Follow the stirred yoghurt making process to manufacture yoghurt base; use this yoghurt base and follow the standard process to manufacture yoghurt drinks; pH and cell count of BFLN culture are relatively stable under ambient conditions; however, more severe milk heat treatment is required and aseptic filling/packaging is preferred.
     
    飲用型酸奶2:Drinkable yoghurt 2:
    應用普通酸奶菌種生產出酸奶基料,并按設計好的pH值調配成酸飲,殺菌后在無菌條件下加入BFLN菌,常溫下可以保持基本穩定的pH值和活菌數.  Use traditional yoghurt cultures to make yoghurt base; produce yoghurt drinks from the yoghurt base; aseptically add BFLN culture after heat treatment of the yoghurt drinks; pH and cell count of BFLN culture are relatively stable under ambient conditions.
     
    飲用型酸奶3:Drinkable yoghurt 3:
    按照普通的調配型酸飲工藝生產酸飲,殺菌后在無菌條件下加入BFLN菌,常溫下可以保持基本穩定的pH值和活菌數,保存時間取決于保存溫度和產品pH值,溫度越低、pH值越高,保存期越長。 Follow the standard process to produce direct-acidified milk beverages; sterilise the beverage, then aseptically add BFLN culture; pH and cell count of BFLN culture are relatively stable under ambient conditions; the shelf life of the product is dependent on storage temperature and product pH; the lower the storage temperature and the higher the product pH, the longer the shelf life.
     
    應用我公司現有的直投式菌種生產技術,可以將產品以凍干菌粉或冷凍濃縮菌泥的方式供應市場,產品活菌數0.5~5×1011cfu/g。 BFBio can supply freeze-dried BFLN culture or frozen BFLN concentrate with cell counts of 0.5~5×1011cfu/g using our direct-to-vat culture production technology. 
     
     
    北京弗蒙特生物技術有限公司
    Beijing Ferment Biological Technology Co. Ltd
              2007年3月
    March 2007
     
     
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