Study On Technology Of Bifidobacteria Carrot Juice Yogurt

With the development of dairy products industry and the improvement of people's health Consciousness, The study and development on functional dairy product will become heat issues and consume fashion in dairy products domain. Bifidobacteria as a typical probiotics, its function of increasing the health have been admitted ,Dairy products with bifidobacteria had been a bioengineering products of 21 century, Milk included all kinds of functional and nutritional components which benefits the health and the growth of bifidobacteria ;furthermore, bifidobacteria fermented milk increased the amount of vitamin, which benefit the assimilation of lactoprotein, lactose, Ca²⁺ , Fe²⁺ and V_d Carrots were taken as "little Panax" .It not only included Bifidobacteria factors(BF) —4-phosphate pantothenic mercapto ethylmine and oligosaccharides ,but also be abundant in the resources of V_A— β-carotene(The lack of V_A is one of the nutrition deficiency symptom in worldwide) Therefore, the study and development of carrot juice bifidobacteria yoghurt was a synthesis of three characteristics of bifidobacteria, milk, carrot juice and develop a school of one's own, incorporating color, flavor, nutrition, health care into a whole. This paper was based on optimize and brewage a for carrot juice milk fermented medium and bifidobacteria starter. Studied on the technology of bifidobacteria single and mixed with lactobacillus fermenting carrot juice milk and the stability, at storage ,Explored on technology of microcapsuled bifidobacteria functional properties and the applications in yoghurt, improving the probiotics of bifidobacteria carrot juice milk, This paper still analysis and evaluate the quality of products.Oxygen-resistant bifidobacteria B1 and Bb were taken as experiment strains, The effect of addition concentration of carrot juice and sucrose in milk on fermented curd time, cell growth, sense and flavor of products were studied. The optimal addition concentration of carrot juice and sucrose were determined as 20%-³0% and 5%⁶%.Studied on adding promote growth substances in 12% non-fat milk medium had an effect on fermented curd time , generation frequency, cultivated mode and storage stability ,growth medium for preparation of bifidobacteria starter was screened and acquired. The result showed that: bifidobacteria were cultured in 12% non-fat milk medium added l%d and 0.3Y at 41°C, after 10 generation, curd time of Bb starter was4⁵h, curd time of Bl starter was 4h⁶h, bifidobacteria starter after 10 generation was stored at 4°C for 14d. The viable cell numbers were above lxl09cfu-mL"1,the curd time with oxygen at 41 °C for Bb starter was from 4h to 5h, for Bl starter was 4h⁶h.Inoculation ,the ration of strains, initial pH, fermented temperature n oxygen-resistant etc factors were studied on the effect of curd time. Cell growth, acid metabolize, flavor and sense of product. On the basic of above, by orthogonal experiment optimizing the technology parameters of bifidobacteria single and mixed with lactobacillus fermented carrot juice milk, seeing about the stability of storage product. The results indicated: the optimal technology of Bl single fermented was as follows: addition of 30% carrot juice in milk medium, inoculation 3%(the viable number 3><107cfu mL'1), initial pH of medium 6.5,fermented temperature 39°C, fermented with oxygen; the optimal technology of Bb single fermented was as follows: addition of 30% carrot juice in milk medium, inoculation 3%(the viable number 3*10cfu mL"1), initial pH of medium 7.0,fermented temperature 3 9 °C,fermented with oxygen; The single bifidobacteria optimal technology was adopted to fermented carrot juice milk ,the curd time for Bb or Bl are in 5h, the viable number of both reach lxl09cfu-mL"', pH about 5.0.The optimal technology of mixing Bl with Lactobacillus together fermented was as follows: addition of 25% carrot juice in milk medium, the overall inoculation 3%,the ration of strains (Lb-DR:St-3:Bl) equals 1:1:1 (the viable number proportion (l><107cfu/mL,lxl07cfu/mL,lxl07cfu/mL), the initial pH 7.0,fermented temperature 39°C ,fermented with oxygen; The optimal technology of mixing Bb with Lactobacillus together fermented was as follows: addition of 25% carrot juice in milk medium, the overall inoculation 5%,the ration of strains (Lb-DR:St-3:Bb) equals 1:1:3 ( the viable number proportion (lx107cfu mL"1, l><107cfu mL"1, 3><107cfu mL"1), the initial pH 7.0, fermented temperature 39°C ,fermented with oxygen; The mixed bifidobacteria fermentation optimal technology was adopted to fermented carrot juice milk ,the curd time for Bb or Bl are at 3h20min, the viable number of overall reach over lxlO9 cfu-mL"1, pH about 4.5-5.0.Bifidobacteria single and mixed fermented carrot juice milk were stored ,The results indicated: the yoghurt products stored at 4°C for 35d,the viable number reach above lxlO8 cfu-mL"1, but pH declined to 4.0-4.1, acetous ; 4°C for 28d, the viable number reach above lxlO9 cfu-mL'1, pH declined to 4.2-4.3, palatable, therefore, final fermented products stored at 4°C for 28d.Preparations of bifidobacteria microcapsules used sodium alginate , as wall material and gelatin, T. as assistance material. By the orthogonal experiments a optimal method of preparation of microencapsulated was screened and prepared the microcapsule of...