技术领域Technical field
本发明属于食品领域的烘焙专用油脂，具有涉及一种含有食用级乳酸的复配奶油及其制造方法和应用。本发明属于战略性新型产业目录之4生物产业中的4.4生物制造产业重点方向下4.4.3特殊发酵产品与生物过程装备之下的生物油脂。The invention belongs to a special grease for baking in the food field, and relates to a compound cream containing edible grade lactic acid and its manufacturing method and application. The invention belongs to the bio-oils under 4.4.3 Special fermentation products and biological process equipment under the key direction of 4.4 Bio-manufacturing Industry in the 4 Bio-Industry of the Strategic New Industry Catalog.
背景技术Background technique
中国专利201680031692.3公开一种含有乳酸菌的油脂组合物及其制造方法，油脂组合物中含有活菌状态的乳酸菌104-1012个/克，采用的技术方案是通过将存活状态的乳酸菌添加在油脂组合物中，成功制得含乳酸菌的组合物，并未具体公开如何将存活状态的乳酸菌添加在油脂组合物中。Chinese patent 201680031692.3 discloses a grease composition containing lactic acid bacteria and a manufacturing method thereof. The grease composition contains 104 -1012 lactic acid bacteria/g in a live bacterial state. The technical solution adopted is to add live lactic acid bacteria to the grease. Among the compositions, a composition containing lactic acid bacteria was successfully produced, but it was not specifically disclosed how to add living lactic acid bacteria to the oil and fat composition.
在焙烤专用油脂中，如果需要添加益生菌或其他亲水性配料来获得各式各样产品，就要使添加物稳定分布或分散于油脂中才能有效使用。未完全精炼的天然油脂中虽含有一定量的脂肪酸，但脂肪酸只能使天然油脂具有一定的酸性，现有的纯天然油脂除了酸败之外，无法靠自身存在的油酸、棕榈酸等物质调整其酸性条件，乳酸菌等需要酸性条件的益生菌无法在其中保持很好的活性。In baking-specific grease, if probiotics or other hydrophilic ingredients need to be added to obtain a variety of products, the additives must be stably distributed or dispersed in the grease to be effectively used. Although incompletely refined natural oils contain a certain amount of fatty acids, fatty acids can only make natural oils have a certain acidity. In addition to rancidity, existing pure natural oils cannot be adjusted by their own oleic acid, palmitic acid and other substances. In its acidic conditions, probiotics such as lactic acid bacteria that require acidic conditions cannot maintain good activity in it.
发明内容Contents of the invention
为了解决现有的纯天然油脂除了酸败之外，无法靠自身存在的油酸、棕榈酸等物质调整酸性微环境，导致乳酸菌无法在其中保持很好的活性的问题，本发明提供一种含有食用级乳酸的复配油脂及其制造方法。In order to solve the problem that existing pure natural oils, in addition to rancidity, cannot rely on their own oleic acid, palmitic acid and other substances to adjust the acidic microenvironment, resulting in the inability of lactic acid bacteria to maintain good activity therein, the present invention provides an edible oil containing Grade lactic acid compound oil and its manufacturing method.
本发明解决上述问题采用的技术方案如下：The technical solutions adopted by the present invention to solve the above problems are as follows:
一种含有食用级乳酸的复配油脂，是在天然奶油中均匀分布有食用级乳酸，天然奶油与食用级乳酸的质量比为100:(0.3-1.5)。A compound oil containing food-grade lactic acid is evenly distributed in natural cream with food-grade lactic acid. The mass ratio of natural butter to food-grade lactic acid is 100: (0.3-1.5).
所述复配油脂中还含有乳酸菌。The compound oil also contains lactic acid bacteria.
所述复配油脂中还含有香料、调味料。The compound oil also contains spices and seasonings.
所述复配油脂中还含有植物来源的油脂，如茶油、迷迭香精油。The compound oil also contains oils derived from plants, such as camellia oil and rosemary essential oil.
本发明的复配油脂是通过以下方法制备而成，在高于天然奶油的软化温度(25℃-40℃)条件下，通过混合设备将所需食用级乳酸混匀于天然奶油中。The compound fat of the present invention is prepared by the following method: under conditions higher than the softening temperature of natural butter (25°C-40°C), the required food-grade lactic acid is mixed into natural butter through mixing equipment.
所述混合设备可为胶体磨，胶体磨的转速＞2000转/min；也可为搅拌机，搅拌机转速＞30转/min；还可为均质机，其均质压力为0.5-2.0MPa，均质温度20-60℃。The mixing equipment can be a colloid mill with a speed of >2000 rpm; a mixer with a speed of >30 rpm; or a homogenizer with a homogenization pressure of 0.5-2.0MPa. The mass temperature is 20-60℃.
本发明的复配油脂可用于制作饼干、糕点、蛋糕等。The compound oil of the present invention can be used to make biscuits, pastries, cakes, etc.
相对于现有技术，本发明通过食用级乳酸的添加，可以在不明显改变风味的前提下，人为的灵活调节天然奶油的微酸环境(为在油脂中无法繁殖和保持活性的乳酸菌提供适宜的生存环境)，达到有效保护配伍益生菌活性的目的，方便灵活混合配料。而天然油脂中的脂肪酸、油酸、棕榈酸有一定酸性但无法使乳酸菌长期(如10天以上)保持活性，这也是本发明最主要的特点。Compared with the prior art, the present invention can artificially and flexibly adjust the slightly acidic environment of natural cream without significantly changing the flavor by adding food-grade lactic acid (providing a suitable environment for lactic acid bacteria that cannot reproduce and maintain activity in oils and fats). Living environment), to achieve the purpose of effectively protecting the activity of compatible probiotics and facilitate flexible mixing of ingredients. The fatty acids, oleic acid and palmitic acid in natural oils and fats are acidic to a certain extent but cannot keep lactic acid bacteria active for a long time (such as more than 10 days), which is also the most important feature of the present invention.
业内知晓，天然奶油(未完全精炼)中含有一定量的脂肪酸，因此本身有一定酸值，天然奶油符合一级精炼油的酸值，一般小于0.5mgKOH/g油，大约在0.05-0.5mgKOH/g之间，加入乳酸后的复配油脂的酸值可以调节到0.2-6.0mgKOH/g油。经试验测算，本发明的复配油脂可使所添加乳酸菌的活性提高，活性比较见6.结果与报告。The industry knows that natural cream (not fully refined) contains a certain amount of fatty acids, so it has a certain acid value. Natural cream meets the acid value of first-level refined oil, which is generally less than 0.5mgKOH/g oil, about 0.05-0.5mgKOH/ g, the acid value of the compound oil after adding lactic acid can be adjusted to 0.2-6.0 mgKOH/g oil. According to experimental calculations, the compound oil of the present invention can improve the activity of the added lactic acid bacteria. See 6. Results and report for activity comparison.
具体实施方式Detailed ways
本发明以下结合实施例做进一步描述：The present invention is further described below in conjunction with the examples:
一种含有食用级乳酸的复配油脂，即在天然奶油中均匀分布有食用级乳酸，天然奶油与食用级乳酸的质量比为100:(0.3-1.5)。A compound oil containing edible grade lactic acid, that is, edible grade lactic acid is evenly distributed in natural cream, and the mass ratio of natural cream to edible grade lactic acid is 100: (0.3-1.5).
一种含有食用级乳酸的复配油脂的制备方法，在高于天然奶油的软化温度时，通过强力混合设备混匀所需含量的乳酸于油脂中。强力混合设备优选胶体磨，胶体磨的转速＞2000转/min。在温度高于天然奶油的软化温度时，天然奶油为膏状，即可使用胶体磨进行强力搅拌，将乳酸均匀的分布于天然油脂中。温度更高一点，天然油脂由膏状变成液体时，使用普通的搅拌机即可实现搅拌均匀。A method for preparing compound oil containing food-grade lactic acid. When the softening temperature of natural butter is higher than the softening temperature of natural butter, the required content of lactic acid is mixed into the oil through powerful mixing equipment. The preferred colloid mill for strong mixing equipment is a colloid mill with a speed of >2000 rpm. When the temperature is higher than the softening temperature of natural butter, the natural butter is in the form of a paste. You can use a colloid mill to stir vigorously to evenly distribute lactic acid in the natural oil. When the temperature is higher and the natural oil changes from paste to liquid, an ordinary mixer can be used to achieve uniform mixing.
按照上述制备方法制作的复配油脂现做现用，或保质期一个月以内，只需搅拌混匀即可，可以不经过均质；若制作的复配油脂保质期大于1个月，一般在2-24个月时，需要经过均质处理，使用均质机均质的条件是压力0.5-2.0MPa，温度20-60℃。The compound oil prepared according to the above preparation method can be used immediately or has a shelf life of less than one month. It only needs to be stirred and mixed without homogenization. If the shelf life of the compound oil is more than one month, it is usually within 2- At 24 months, it needs to be homogenized. The conditions for using a homogenizer are pressure 0.5-2.0MPa and temperature 20-60°C.
复配油脂中还可以根据需要添加乳酸菌、香精、调味剂及其它配料。Lactic acid bacteria, essences, seasonings and other ingredients can also be added to the compound oil as needed.
复配油脂可以用于制作饼干、糕点、蛋糕。Compound fat can be used to make biscuits, pastries, and cakes.
某批次天然奶油，酸值满足一级精炼油的酸值标准，小于0.5mgKOH/g油，将天然奶油取样，平均分成四个实验组，第一实验组：纯天然奶油，不添加食用级乳酸等任何添加物；第二实验组：天然奶油中加入乳酸菌(具有一定活性的食品级乳酸菌粉剂，乳酸菌的活性为1013个/g，第三、四实验组同)；第三实验组：天然奶油中加入乳酸，天然奶油与乳酸的质量比分别为如实施例1-实施例11所示；第四实验组：按照第三实验组相同的质量比在天然奶油中加入乳酸，再加入乳酸菌，(此处的乳酸菌与第二实验组中的乳酸菌的添加量、状态等等都应相同)。(实验条件按ISO17025质量手册)The acid value of a certain batch of natural cream meets the acid value standard of first-grade refined oil and is less than 0.5mgKOH/g oil. The natural cream was sampled and divided equally into four experimental groups. The first experimental group: pure natural cream, no food grade added. Any additives such as lactic acid; Second experimental group: Lactic acid bacteria are added to natural cream (food-grade lactic acid bacteria powder with certain activity,the activity of lactic acid bacteria is1013 /g, the third and fourth experimental groups are the same); Third experimental group: Lactic acid is added to natural cream, and the mass ratios of natural cream and lactic acid are as shown in Examples 1 to 11 respectively; the fourth experimental group: add lactic acid to natural cream according to the same mass ratio of the third experimental group, and then add lactic acid bacteria , (the added amount, state, etc. of the lactic acid bacteria here and the lactic acid bacteria in the second experimental group should be the same). (Experimental conditions are in accordance with ISO17025 quality manual)
对比例1Comparative example 1
第一实验组的天然奶油(0-14℃)存放三个月后，天然奶油的酸值(或几个小组的平均酸值)为小于0.45mgKOH/g油，此温度范围，三个月储存期，油脂自然酸败程度很低(油脂自然酸败，与温度密切相关，如果发生油脂酸败，将影响实验的科学性和准确结果)。After three months of storage of the natural cream (0-14℃) of the first experimental group, the acid value of the natural cream (or the average acid value of several groups) is less than 0.45mgKOH/g oil. In this temperature range, it can be stored for three months. During this period, the degree of natural rancidity of oil is very low (the natural rancidity of oil is closely related to temperature. If oil rancidity occurs, the scientific nature and accurate results of the experiment will be affected).
对比例2Comparative example 2
第二实验组添加乳酸菌后的天然奶油(0-14℃)存放三个月后，检测乳酸菌活性(或几个小组的平均活菌量)为小于104个/g，活性明显减低，油脂自然酸败的酸值升高，与温度密切相关，实验室的温度较难控制在恒温，这也是温度范围为(0-14℃)的原因。酸值小于0.45mgKOH/g油，确保油脂符合食用标准。After the natural cream (0-14°C) of the second experimental group added lactic acid bacteria was stored for three months, the activity of lactic acid bacteria (or the average number of viable bacteria in several groups) was less than 104 /g. The activity was significantly reduced, and the oil was natural. The acid value of rancidity increases, which is closely related to temperature. It is difficult to control the temperature in the laboratory at a constant temperature, which is why the temperature range is (0-14°C). The acid value is less than 0.45 mgKOH/g oil, ensuring that the oil meets edible standards.
实施例1Example 1
一种含有食用级乳酸的复配油脂，天然奶油中均匀分布有食用级乳酸，天然奶油与食用级乳酸的质量比为100:0.3。含有乳酸的复配油脂的制备方法，在天然奶油的软化温度以上(如32℃以上)使其软化便于加工(如搅拌混合)，通过强力混合设备胶体磨，转速为3000转/min混匀所需含量的乳酸于天然奶油中(保持酸值小于0.45mgKOH/g油)。A compound oil containing food-grade lactic acid. Food-grade lactic acid is evenly distributed in natural cream. The mass ratio of natural butter to food-grade lactic acid is 100:0.3. The preparation method of the compound oil containing lactic acid is to soften the natural butter above the softening temperature (such as above 32°C) to facilitate processing (such as stirring and mixing), and use a colloid mill with a strong mixing equipment to mix at a speed of 3000 rpm. Required content of lactic acid in natural butter (keep acid value less than 0.45mgKOH/g oil).
实施例2Example 2
一种含有食用级乳酸的复配油脂(下同)，天然奶油与食用级乳酸的质量比为100:0.4。(注：保持酸值小于0.45mgKOH/g油，加入乳酸后，理论上油脂酸度提高，但是，此比例的加入量提高是微量级的提高，如果测试灵敏度低或操作有误差，不易测定，为了减少无所谓的争议，只要求酸值在食用油的标准以内。下同)含有乳酸的复配油脂的制备方法同实施例1。A compound oil containing edible grade lactic acid (the same below), the mass ratio of natural butter to edible grade lactic acid is 100:0.4. (Note: Keep the acid value less than 0.45mgKOH/g oil. After adding lactic acid, the acidity of oil will theoretically increase. However, the increase in the amount of this proportion is a trace increase. If the test sensitivity is low or the operation has errors, it will not be easy to measure. In order to To reduce the insignificant controversy, it is only required that the acid value is within the standard of edible oil. The same below) The preparation method of the compound oil containing lactic acid is the same as in Example 1.
实施例3Example 3
一种含有食用级乳酸的复配油脂，天然奶油与食用级乳酸的质量比为100:0.5。含有乳酸的复配油脂的制备方法同实施例1。A compound oil containing food-grade lactic acid. The mass ratio of natural butter to food-grade lactic acid is 100:0.5. The preparation method of the compound oil containing lactic acid is the same as in Example 1.
实施例4Example 4
一种含有食用级乳酸的复配油脂，天然奶油与食用级乳酸的质量比为100:0.6。含有乳酸的复配油脂的制备方法同实施例1。A compound oil containing food-grade lactic acid. The mass ratio of natural butter to food-grade lactic acid is 100:0.6. The preparation method of the compound oil containing lactic acid is the same as in Example 1.
实施例5Example 5
一种含有食用级乳酸的复配油脂，天然奶油与食用级乳酸的质量比为100:0.75。含有乳酸的复配油脂的制备方法同实施例1。A compound oil containing food-grade lactic acid. The mass ratio of natural butter to food-grade lactic acid is 100:0.75. The preparation method of the compound oil containing lactic acid is the same as in Example 1.
实施例6Example 6
一种含有食用级乳酸的复配油脂，天然奶油与食用级乳酸的质量比为100:0.8。含有乳酸的复配油脂的制备方法同实施例1。A compound oil containing food-grade lactic acid. The mass ratio of natural butter to food-grade lactic acid is 100:0.8. The preparation method of the compound oil containing lactic acid is the same as in Example 1.
实施例7Example 7
一种含有食用级乳酸的复配油脂，天然奶油与食用级乳酸的质量比为100:0.9。含有乳酸的复配油脂的制备方法同实施例1。A compound oil containing food-grade lactic acid. The mass ratio of natural butter to food-grade lactic acid is 100:0.9. The preparation method of the compound oil containing lactic acid is the same as in Example 1.
实施例8Example 8
一种含有食用级乳酸的复配油脂，天然奶油与食用级乳酸的质量比为100:1.0。含有乳酸的复配油脂的制备方法同实施例1。A compound oil containing food-grade lactic acid. The mass ratio of natural butter to food-grade lactic acid is 100:1.0. The preparation method of the compound oil containing lactic acid is the same as in Example 1.
实施例9Example 9
一种含有食用级乳酸的复配油脂，天然奶油与食用级乳酸的质量比为100:1.1。含有乳酸的复配油脂的制备方法同实施例1。A compound oil containing food-grade lactic acid. The mass ratio of natural butter to food-grade lactic acid is 100:1.1. The preparation method of the compound oil containing lactic acid is the same as in Example 1.
实施例10Example 10
一种含有食用级乳酸的复配油脂，天然奶油与食用级乳酸的质量比为100:1.2。含有乳酸的复配油脂的制备方法同实施例1。A compound oil containing edible grade lactic acid. The mass ratio of natural butter to edible grade lactic acid is 100:1.2. The preparation method of the compound oil containing lactic acid is the same as in Example 1.
实施例11一种含有食用级乳酸的复配油脂，天然奶油与食用级乳酸的质量比为100:1.5。含有乳酸的复配油脂的制备方法同实施例1。Example 11 A compound oil containing edible grade lactic acid, the mass ratio of natural butter to edible grade lactic acid is 100:1.5. The preparation method of the compound oil containing lactic acid is the same as in Example 1.
向实施例3、实施例5、实施例8、实施例10、实施例11制得的复配油脂中加入同一活性的乳酸菌(粉剂，检测乳酸菌的活性为1013个/g)，室温存放三个月后，对复配奶油中的乳酸菌活菌量进行统计，复配奶油中乳酸菌的活菌量检验方法参考GB4789.35-2016，具体方法如下：The same active lactic acid bacteria (powder, the activity of the lactic acid bacteria detected is1013 /g) was added to the compound oil prepared in Example 3, Example 5, Example 8, Example 10, and Example 11, and stored at room temperature for three days. After one month, count the viable amount of lactic acid bacteria in the compound cream. The test method for the viable amount of lactic acid bacteria in the compound cream refers to GB4789.35-2016. The specific method is as follows:
1.样品制备(油脂固体)1. Sample preparation (grease solids)
1.1全部制备过程中应遵循无菌操作，遵照ISO17025质量手册1.1 All preparation processes should follow aseptic operations and comply with the ISO17025 quality manual
1.2将样品加热溶解为液体，加热时间不超过15min。1.2 Heat the sample to dissolve it into a liquid. The heating time should not exceed 15 minutes.
2.步骤2. Steps
2.1用1mL无菌吸管或微量移液器吸取1:10样品匀液1mL，沿管壁缓慢注于装有9mL生理盐水的无菌试管中(注意管尖不要触及稀释液)，振摇使罐或换用一支无菌吸管反复吹打使其混合均匀，制成1:100的样品匀液；2.1 Use a 1mL sterile pipette or micropipette to absorb 1mL of the 1:10 sample homogeneous solution, and slowly pour it into a sterile test tube containing 9mL of physiological saline along the tube wall (note that the tip of the tube does not touch the diluent), and shake the jar. Or use a sterile straw and pipe repeatedly to mix evenly to make a 1:100 sample homogeneous solution;
2.2另取1mL无菌吸管或微量移液器吸头，按照上述操作顺序，做10倍递增样品匀液，每递增稀释一次，即换用一侧1mL无菌吸管或微量移液器吸头；2.2 Take another 1mL sterile pipette or micropipette tip, and follow the above operation sequence to make 10-fold increments of sample homogenization, and dilute once for each increment, that is, replace with a 1mL sterile pipette or micropipette tip on one side;
2.3乳酸菌计数2.3 Lactic acid bacteria count
2.3.1乳酸菌总数2.3.1 Total number of lactic acid bacteria
根据待检样品活菌总数的估计，选择2个-3个连续的适宜稀释度，每个稀释度吸取0.1mL样品匀液分别置于2个MRS琼脂平板，使用L形棒进行表面涂布。36℃±1℃，厌氧培养48h±2h后计数平板上的所有菌落数。从样品稀释到平板涂布要求在15min内完成。Based on the estimate of the total number of viable bacteria in the sample to be tested, select 2-3 consecutive appropriate dilutions. For each dilution, take 0.1 mL of sample homogeneous solution and place it on two MRS agar plates, and use an L-shaped rod for surface coating. Count all colonies on the plate after incubating anaerobically for 48 hours ± 2 hours at 36°C ± 1°C. The process from sample dilution to plate coating should be completed within 15 minutes.
3.菌落计数3. Colony counting
菌落计数以菌落形成单位(CFU)表示。可用肉眼观察，必要时用放大镜或菌落计数器，记录稀释倍数和对应的菌落数量。Colony counts are expressed in colony forming units (CFU). It can be observed with the naked eye, and if necessary, use a magnifying glass or a colony counter to record the dilution factor and the corresponding number of colonies.
3.1选取菌落数在30-300CFU之间、无蔓延菌落生长的平板计数菌落总数。低于30CFU的平板记录具体菌落数，大于300CFU的可记录为多不可计，每个稀释度的菌落数应采用两个平板的平均数；3.1 Select a plate with a colony count between 30-300 CFU and no spreading colonies to count the total number of colonies. For plates with less than 30 CFU, record the specific number of colonies, and for plates with more than 300 CFU, record the number of colonies that cannot be counted. The number of colonies for each dilution should be the average of the two plates;
3.2其中一个平板有较大片状菌落生长时，则不宜采用，而应以无片状菌落生长的平板作为该稀释度的菌落数，若片状菌落不到平板的一半，而其余一半中菌落分布又很均匀即可计算半个平板后乘以2，代表一个平板菌落数；3.2 When one of the plates has larger flaky colonies growing, it should not be used. Instead, the plate without flaky colonies should be used as the number of colonies at this dilution. If the flaky colonies are less than half of the plate, and the colonies in the remaining half If the distribution is very uniform, you can calculate half of the plate and multiply by 2 to represent the number of colonies on one plate;
3.3当平板上出现菌落间无明显界限的链状生长时，则将每条单链作为一个菌落计数。3.3 When chain growth without obvious boundaries between colonies appears on the plate, count each single chain as a colony.
4.结果的表述4. Expression of results
4.1若只有一个稀释度平板上的菌落数在适宜计数范围内，计算两个平板菌落数的平均值，再将平均值乘以相应的稀释倍数，作为每克或每毫升中菌落总数结果；4.1 If the number of colonies on only one dilution plate is within the appropriate counting range, calculate the average number of colonies on the two plates, and then multiply the average number by the corresponding dilution factor as the result of the total number of colonies per gram or per milliliter;
4.2若有两个连续稀释度的平板菌落数在适宜计数范围内时，按照式(1)计算：4.2 If the number of colonies on two serial dilution plates is within the appropriate counting range, calculate according to formula (1):
N＝∑C/(n1+0.1n2)d……………(1)N＝∑C/(n1+0.1n2)d…………(1)
式中：N-样品中菌落数；Where: N-number of colonies in the sample;
∑C-平板(含适宜范围菌落数的平板)菌落数之和；∑C-The sum of the number of colonies on plates (plates containing a suitable range of colony numbers);
n1-第一稀释度(低稀释倍数)平板个数；n1-the number of plates of the first dilution (low dilution factor);
n2-第二稀释度(高稀释倍数)平板个数；n2-the number of second dilution (high dilution multiple) plates;
d-稀释因子(第一稀释度)。d-dilution factor (first dilution).
4.3若所有稀释度的平板上菌落数均大于300CFU，则对稀释度最高的平板进行技术，其他平板可记录为多不可计，结果按照平均菌落数乘以最高稀释倍数计算；4.3 If the number of colonies on the plates of all dilutions is greater than 300CFU, perform the technique on the plate with the highest dilution, and other plates can be recorded as too numerous to count. The results are calculated based on the average number of colonies multiplied by the highest dilution factor;
4.4若所有稀释度的平板上菌落数均小于30CFU，则应按稀释度最低的平均菌落数乘以稀释倍数计算；4.4 If the number of colonies on the plate at all dilutions is less than 30 CFU, the calculation should be based on the average number of colonies at the lowest dilution multiplied by the dilution factor;
4.5若所有稀释度(包括液体样品原液)的平板均无菌落生长，则以小于1乘以最低稀释倍数计算。4.5 If there is no colony growth on the plates of all dilutions (including liquid sample original solution), the calculation shall be less than 1 multiplied by the lowest dilution factor.
4.6若所有稀释度的平板上菌落数均不在30-300CFU之间，其中一部分小于30CFU或大于300CFU时，则以最接近30CFU或300CFU的平均菌落数乘以稀释倍数计算。4.6 If the number of colonies on the plates of all dilutions is not between 30 and 300CFU, and some of them are less than 30CFU or greater than 300CFU, the average number of colonies closest to 30CFU or 300CFU will be multiplied by the dilution factor.
5.菌落数的报告5. Report of bacterial colony count
5.1菌落数小于100CFU时，按“四舍五入”原则修约，取整数；5.1 When the number of colonies is less than 100CFU, it shall be rounded to an integer according to the "rounding" principle;
5.2菌落数大于或等于100CFU时，第3位数字采用“四舍五入”原则修约后，取前2位数字，后面用0代替位数，也可用10的指数形式来表示，按“四舍五入”原则修约后，采用两位有效数字；5.2 When the number of colonies is greater than or equal to 100CFU, the third digit shall be rounded according to the "rounding" principle, and the first two digits shall be taken, and the following digits shall be replaced by 0. It may also be expressed in the form of an exponent of 10, and shall be rounded according to the "rounding" principle. After the appointment, use two significant figures;
5.3称重取样以CFU/g为单位报告，体积取样以CFU/mL为单位。5.3 Weighing sampling is reported in CFU/g, and volumetric sampling is reported in CFU/mL.
6.结果与报告6. Results and reports
天然奶油与乳酸的质量比＝100：0.5，室温下，三个月内，乳酸菌的活菌量为1010CFU/g；The mass ratio of natural butter to lactic acid = 100:0.5. At room temperature, within three months, the viable amount of lactic acid bacteria is 1010 CFU/g;
天然奶油：乳酸的质量比＝100：0.75，室温下，三个月内，乳酸菌的活菌量为1011CFU/g；The mass ratio of natural cream: lactic acid = 100:0.75. At room temperature, within three months, the viable amount of lactic acid bacteria is 1011 CFU/g;
天然奶油：乳酸的质量比＝100：1.0，室温下，三个月内，乳酸菌的活菌量为1012CFU/g；The mass ratio of natural cream: lactic acid = 100:1.0. At room temperature, within three months, the viable amount of lactic acid bacteria is 1012 CFU/g;
天然奶油：乳酸的质量比＝100：1.2，室温下，三个月内，乳酸菌的活菌量为1012CFU/g；The mass ratio of natural cream: lactic acid = 100:1.2. At room temperature, within three months, the viable amount of lactic acid bacteria is 1012 CFU/g;
天然奶油：乳酸的质量比＝100：1.5，室温下，三个月内，乳酸菌的活菌量为1013CFU/g。The mass ratio of natural cream: lactic acid = 100:1.5. At room temperature, within three months, the viable amount of lactic acid bacteria is 1013 CFU/g.
得出结论，本发明向天然奶油中添加一定量的食用级乳酸，可以人为的灵活调节天然奶油的散点微酸环境，并且可以保证加入乳酸后的复配油脂的酸值可以在油脂要求的标准。达到有效和保护性配伍益生菌，保持益生菌的活性，方便灵活混合配料，并且不明显改变油脂风味。It is concluded that the present invention adds a certain amount of food-grade lactic acid to natural butter, which can artificially and flexibly adjust the scattered slightly acidic environment of natural butter, and can ensure that the acid value of the compound oil after adding lactic acid can be within the required range of the oil. standard. It achieves effective and protective compatibility with probiotics, maintains the activity of probiotics, facilitates and flexibly mixes ingredients, and does not significantly change the flavor of the oil.
实施例1-11做成的复配油脂及天然奶油的风味结果对比见表1。The comparison of the flavor results of the compound oil and natural cream made in Examples 1-11 is shown in Table 1.
表1(综合评分的变化在5分之内为风味改变不明显,感官师经验判断)Table 1 (If the change in the comprehensive score is within 5 points, the flavor change is not obvious, based on the experience of the sensory expert)
由表1得出结论，天然奶油中加入食用级乳酸并不会明显改变天然奶油的风味。It can be concluded from Table 1 that adding food-grade lactic acid to natural cream will not significantly change the flavor of natural cream.
应用实施例1-11制成的复配奶油制作的蛋糕的风味(见标注)见表2。The flavor (see label) of the cake made using the compound cream prepared in Examples 1-11 is shown in Table 2.
表2(蛋糕的整体综合分值在60分以上为可上市产品，本企业的标准)Table 2 (a cake with an overall comprehensive score of 60 or above is a marketable product, which is the company’s standard)
由表2得出结论，天然奶油中加入食用级乳酸，其风味变化在专业品尝师的品尝结果，是有规律的，这样便于在生产线上操作。It is concluded from Table 2 that when food-grade lactic acid is added to natural butter, its flavor changes are regular in the tasting results of professional tasters, which makes it easier to operate on the production line.
本发明较未添加乳酸的对照产品中的活性得到保持，具体数据见下表。The activity of the present invention is maintained compared with the control product without added lactic acid. The specific data are shown in the table below.
表3.天然奶油(其乳酸菌本底为0，下同)加入乳酸菌：活性为1015个/gTable 3. Natural cream (its lactic acid bacteria background is 0, the same below) added with lactic acid bacteria: activity is10-15 /g
表4.天然奶油：乳酸为100：0.5，加入乳酸菌：活性为1015个/gTable 4. Natural cream: lactic acid is 100:0.5, adding lactic acid bacteria: activity is 1015 /g
以上仅是本发明的优选实施方式，应当指出，对于本领域的技术人员来说，在不脱离本发明整体构思前提下，还可以作出若干改变和改进，这些也应该视为本发明的保护范围。The above are only preferred embodiments of the present invention. It should be noted that those skilled in the art can make several changes and improvements without departing from the overall concept of the present invention, and these should also be regarded as the protection scope of the present invention. .
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| CN202311240655.1ACN117356630A (en) | 2023-09-25 | 2023-09-25 | Compound grease containing edible lactic acid and preparation method and application thereof |
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| CN107846919A (en)* | 2015-06-01 | 2018-03-27 | 罗蒂株式会社 | Lactobacteria-containing fat or oil composition and its manufacture method |
| KR20180073081A (en)* | 2016-12-22 | 2018-07-02 | 롯데제과 주식회사 | Containing live lactic acid bacteria and the method for manufacturing the same |
| JP2022074679A (en)* | 2020-11-05 | 2022-05-18 | 不二製油株式会社 | Method for producing yogurt containing DHA |
| Publication number | Priority date | Publication date | Assignee | Title |
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| CA1149220A (en)* | 1981-06-09 | 1983-07-05 | Donald B. Baker | Imitation sour cream product and method for making same |
| CN107846919A (en)* | 2015-06-01 | 2018-03-27 | 罗蒂株式会社 | Lactobacteria-containing fat or oil composition and its manufacture method |
| KR20180073081A (en)* | 2016-12-22 | 2018-07-02 | 롯데제과 주식회사 | Containing live lactic acid bacteria and the method for manufacturing the same |
| JP2022074679A (en)* | 2020-11-05 | 2022-05-18 | 不二製油株式会社 | Method for producing yogurt containing DHA |
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