CN100484405C - Method for preparing active lactic acid bacteria beverage - Google Patents
Method for preparing active lactic acid bacteria beverage Download PDFInfo
- Publication number
- CN100484405C CN100484405C CNB2006100366244A CN200610036624A CN100484405C CN 100484405 C CN100484405 C CN 100484405C CN B2006100366244 A CNB2006100366244 A CN B2006100366244A CN 200610036624 A CN200610036624 A CN 200610036624A CN 100484405 C CN100484405 C CN 100484405C
- Authority
- CN
- China
- Prior art keywords
- lactic acid
- acid bacteria
- bifidobacterium
- lactobacillus
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The preparation process of active lactic acid bacteria beverage includes the following steps: mixing whole milk powder, water in 8-9 times water of the whole milk powder, sugar in 7 wt% of milk powder plus water, and trehalose in 1 wt% through stirring to obtain material milk; homogenizing at 20-30MPa, heating at 90-95deg.C while stirring to sterilize for 30-60 min, cooling to below 37deg.c, adding lactic acid bacteria seed while stirring, sterile filling and sealing; fermentation at 42-45deg.c for 3-12 hr or at 35-38deg.c for 60-120 hr; and cold storing at 4deg.c to obtain the active lactic acid bacteria beverage, which has high lactic acid bacteria stability and no acidifying in the preservation period.
Description
Technical field
The present invention relates to improve the technology of lactic acid bacteria stability in active lactic acid bacteria drink, specifically is a kind of preparation method of active lactic acid bacteria drink.
Background technology
Active lactic acid bacteria drink is a kind of novel product.After entering twentieth century, Russia's scientist Mei Qi Elie Metchnikoff and Ge Erjiye discover that fermented yoghourt has medical care effect, cause the research of lactobacillus-fermented sour milk and production application to be in fashion countries in the world.At present, sour milk has become universally acknowledged health food, and along with the birth and the development of active lactic acid bacteria drink, fermentative lactobacillus beverage will become indispensable drinking food product broad masses of the people's every day in recent years.
Though existing sour milk and active lactic acid bacteria drink product are of a great variety, the stability problem of lactic acid bacteria in the unresolved shelf-life still, so that later stage shelf-life lactic acid bacteria bacterium number mostly descends, and the back acidifying appears in product, has influenced the quality of product.
Summary of the invention
The objective of the invention is to defective at prior art, a kind of preparation method of active lactic acid bacteria drink is provided,, improves lactic acid bacteria stability in active lactic acid bacteria drink by adding trehalose, product is descended at later stage shelf-life lactic acid bacteria bacterium number, and the back acidifying appears in product.
The preparation method of a kind of active lactic acid bacteria drink of the present invention comprises the steps:
(1) water of its 8～9 times of weight of adding in whole milk powder adds and is equivalent to the sugar of milk powder and water gross weight 7% and 1% trehalose, and stirring obtains raw material milk;
(2) raw material milk homogeneous under 20～30MPa once while stirring at 90～95 ℃ of following sterilization 30～60min, is cooled to below 37 ℃ behind the homogeneous then, adds lactic acid bacteria culturers and stir, sterile filling seals;
(3) raw material milk that will handle through step (2) is at 42～45 ℃ of bottom fermentation 3～12h or at 35～38 ℃ of bottom fermentation 60～120h, treats that raw material milk solidifies and after viable count reaches requirement, put into 4 ℃ down refrigeration get final product.
Preferred version of the present invention is as follows:
Sugar is sucrose and/or HFCS described in the step (1);
Lactic acid bacteria culturers is respectively described in the step (2): what adopt 42～45 ℃ of fermentations is that (Lactobacillus delbrueckii subsp.bulgaricus), lactobacillus acidophilus (Lactobacillus acidophilus), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus reuteri (Lactobacillus reuteri) are planted by Lactobacillus delbrueckii Bulgaria, or several mixing among them are used; That adopt 35～38 ℃ of fermentations is Lactobacillus casei cheese subspecies (Lactobacillus casei subsp.Casei).In addition, two Bifidobacteriums (Bifidobacterium bifidum), bifidobacterium infantis (Bifidobacterium infantis), bifidobacterium longum (Bifidobacterium longum), bifidobacterium breve (Bifidobacterium breve) or the bifidobacterium adolescentis (Bifidobacterium adolescentis) that can also add Bifidobacterium in above-mentioned two class lactic acid bacterias arbitrarily ferments together.
Handle to obtain lactobacteria-containing skyr through the inventive method, with its allotment under germ-free condition, homogeneous, can with seal and to prepare various active lactic acid bacteria drinks according to various demands.
The trehalose that the present invention uses is a kind of polysaccharide that extracts from marine alga, join and to improve the stability of product in the shelf-life in the active lactic acid bacteria drink product, reduce back acidifying phenomenon, slow down biodiasmin quantity and descend, preparing product all has bigger improvement than existing product at local flavor, mouthfeel etc.
The present invention compares with existing product and production technology, can improve indexs such as the mouthfeel of existing active lactic acid bacteria drink product and local flavor, acidifying phenomenon behind the reduction product, slow down the fall off rate of biodiasmin in storage life, improve dairy products manufacturer benefit, satisfy the ever-increasing demand of consumers in general, have high economic benefit and social benefit.
The specific embodiment
Below in conjunction with embodiment, the present invention is done detailed description further, the present invention is not limited to this.
Embodiment 1
(1) add 900g water in whole milk powder 100g, add 30g sucrose and 40g HFCS, 10g trehalose again, stirring obtains raw material milk;
(2) homogeneous is once under 20MPa with raw material milk, behind the homogeneous while stirring at 95 ℃ of following sterilization 30min, be cooled to then below 37 ℃, the bacterial classification L.casei bacterium (Lactobacillus casei cheese subspecies) that adds Danisco (China) Co., Ltd stirs, in sterile filling to 1 mug, seal then.
(3) raw material milk that will handle through step (2) is at 37 ℃ of bottom fermentation 72h, treats that raw material milk solidifies and after viable count reaches requirement, puts into 4 ℃ of following refrigerations and promptly make solidification type yoghourt product (acid cure milk).Under germ-free condition, get 350g acid cure milk, add 700g water, an amount of sucrose, HFCS, stabilizing agent, essence etc., after stirring, homogeneous and with in this mixed milk can to 10 dixie cup of 1000g, each adorns 100g, seals and promptly makes the active lactic acid bacteria drink product, refrigerating 4 ℃ preserved 15 days, the biodiasmin number does not descend, and mouthfeel is moderate, does not have souring.
Embodiment 2
(1) in whole milk powder 120g, add 960g water, add 75.6g sucrose again, the 10.8g trehalose, stirring obtains raw material milk;
(2) homogeneous is once under 30MPa with raw material milk, behind the homogeneous while stirring at 90 ℃ of following sterilization 45min, be cooled to then below 37 ℃, the bacterial classification L.casei bacterium (Lactobacillus casei cheese subspecies) that adds Danisco (China) Co., Ltd stirs, in sterile filling to 1 mug, seal then.
(3) raw material milk that will handle through step (2) is at 35 ℃ of bottom fermentation 84h, treats that raw material milk solidifies and after viable count reaches requirement, puts into 4 ℃ of following refrigerations and promptly make solidification type yoghourt product (acid cure milk).Under germ-free condition, get 400g acid cure milk, add 800g water, an amount of sucrose, HFCS, stabilizing agent, essence etc., after stirring, homogeneous and with in this mixed milk can to 10 dixie cup of 1000g, each adorns 100g, seals and promptly makes the active lactic acid bacteria drink product, refrigerating 4 ℃ preserved 13 days, the biodiasmin number does not descend, and mouthfeel is moderate, does not have souring.
Embodiment 3
(1) in whole milk powder 100g, add 850g water, add the 66.5g HFCS again, the 9.5g trehalose, stirring obtains raw material milk;
(2) homogeneous is once under 25MPa with raw material milk, behind the homogeneous while stirring at 95 ℃ of following sterilization 60min, be cooled to then below 37 ℃, the bacterial classification L.casei bacterium (Lactobacillus casei cheese subspecies) that adds Danisco (China) Co., Ltd stirs, in sterile filling to 1 mug, seal then.
(3) raw material milk that will handle through step (2) is at 38 ℃ of bottom fermentation 68h, treats that raw material milk solidifies and after viable count reaches requirement, puts into 4 ℃ of following refrigerations and promptly make solidification type yoghourt product (acid cure milk).Under germ-free condition, get 350g acid cure milk, add 700g water, an amount of sucrose, HFCS, stabilizing agent, essence etc., after stirring, homogeneous and with in this mixed milk can to 10 dixie cup of 1000g, each adorns 100g, seals and promptly makes the active lactic acid bacteria drink product, refrigerating 4 ℃ preserved 10 days, the biodiasmin number does not descend, and mouthfeel is moderate, does not have souring.
Embodiment 4
(1) in full-cream whole milk powder 120g, add 960g water, 75.6g sugar, the 10.8g trehalose, stirring obtains raw material milk.
(2) homogeneous is once under 20MPa pressure with this raw material milk, stir on raw material milk limit behind the homogeneous, the limit is at 95 ℃ of following sterilization 30min, be cooled to then below 37 ℃, add Danisco (China) Co., Ltd bacterial classification (the bacterial classification product Yoghurt VI of the said firm, Visbyvac DIP 20u can produce the 2000kg sour milk products) (the mixing kind of Lactobacillus delbrueckii Bulgaria kind, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus reuteri), stir.
(3) raw material milk that will handle through step (2) is at 42 ℃ of bottom fermentation 8h, treats that raw material milk solidifies and after viable count reaches requirement, puts into 4 ℃ of following refrigerations and promptly make solidification type yoghourt product (acid cure milk).Under germ-free condition, get 400g acid cure milk, add 800g water, an amount of sucrose, HFCS, stabilizing agent, essence etc., after stirring, homogeneous and with in this mixed milk can to 10 dixie cup of 1000g, each adorns 100g, seals and promptly makes the active lactic acid bacteria drink product, refrigerating 4 ℃ preserved 14 days, the biodiasmin number does not descend, and mouthfeel is moderate, does not have souring.
Embodiment 5
(1) in whole milk powder 100g, add 900g water, 70g sugar, the 10g trehalose, stirring obtains raw material milk.
(2) homogeneous is once under 30MPa pressure with this raw material milk, stir on raw material milk limit behind the homogeneous, the limit is at 90 ℃ of following sterilization 30min, be cooled to then after 37 ℃, add Danisco (China) Co., Ltd bacterial classification (the bacterial classification product Yoghurt VI of the said firm, Visbyvac DIP 20u can produce the 2000kg sour milk products) (the mixing kind of Lactobacillus delbrueckii Bulgaria kind, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus reuteri), stir.
(3) raw material milk that will handle through step (2) is at 45 ℃ of bottom fermentation 6h, treats that raw material milk solidifies and after viable count reaches requirement, puts into 4 ℃ of following refrigerations and promptly make solidification type yoghourt product (acid cure milk).Under germ-free condition, get 350g acid cure milk, add 700g water, an amount of sucrose, HFCS, stabilizing agent, essence etc., after stirring, homogeneous and with in this mixed milk can to 10 dixie cup of 1000g, each adorns 100g, seals and promptly makes the active lactic acid bacteria drink product, refrigerating 4 ℃ preserved 13 days, the biodiasmin number does not descend, and mouthfeel is moderate, does not have souring.
Can also add Bifidobacterium noted earlier in the sweat of the foregoing description ferments together.
Claims (3)
1, a kind of preparation method of active lactic acid bacteria drink is characterized in that comprising the steps:
(1) add the water of 8～9 times of weight in whole milk powder, add the sugar of milk powder and water weight sum 7%, 1% trehalose again, stirring obtains raw material milk, and 7% sugar refers to sucrose and/or HFCS;
(2) raw material milk homogeneous under 20～30MPa once while stirring at 90～95 ℃ of following sterilization 30～60min, is cooled to below 37 ℃ behind the homogeneous then, adds lactic acid bacteria culturers and stir, sterile filling seals;
(3) raw material milk that will handle through step (2) is at 42～45 ℃ of bottom fermentation 3～12h or at 35～38 ℃ of bottom fermentation 60～120h, treats that raw material milk solidifies and after viable count reaches requirement, put into 4 ℃ down refrigeration get final product.
2, method according to claim 1 is characterized in that lactic acid bacteria culturers described in the step (2) adopts one or more mixtures in Lactobacillus delbrueckii Bulgaria kind (Lactobacillus delbrueckiisubsp.bulgaricus), lactobacillus acidophilus (Lactobacillus acidophilus), streptococcus thermophilus (Streptococcus thermophilus), the lactobacillus reuteri (Lactobacillus reuteri) under 42～45 ℃ of fermentation temperatures; Under 35～38 ℃ of fermentation temperatures, adopt Lactobacillus casei cheese subspecies (Lactobacillus casei subsp.Casei).
3, method according to claim 1 and 2 is characterized in that also being added with in the described lactic acid bacteria culturers two Bifidobacteriums (Bifidobacterium bifidum), bifidobacterium infantis (Bifidobacterium infantis), bifidobacterium longum (Bifidobacterium longum), bifidobacterium breve (Bifidobacterium breve) or the bifidobacterium adolescentis (Bifidobacteriumadolescentis) of Bifidobacterium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100366244A CN100484405C (en) | 2006-07-21 | 2006-07-21 | Method for preparing active lactic acid bacteria beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100366244A CN100484405C (en) | 2006-07-21 | 2006-07-21 | Method for preparing active lactic acid bacteria beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1899053A CN1899053A (en) | 2007-01-24 |
| CN100484405C true CN100484405C (en) | 2009-05-06 |
Family
ID=37655189
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100366244A Expired - Fee Related CN100484405C (en) | 2006-07-21 | 2006-07-21 | Method for preparing active lactic acid bacteria beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100484405C (en) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8231925B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| MX2007002052A (en) | 2004-08-20 | 2007-07-16 | Cargill Inc | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same. |
| CN101273737B (en) * | 2007-03-28 | 2011-08-24 | 哈尔滨正方科技有限公司 | Method for preparing fermented milk drinks having higher viable counts at normal temperature |
| CN101204177B (en) * | 2007-12-14 | 2011-04-06 | 广州合诚实业有限公司 | Active lactic acid bacteria beverage and manufacture method thereof |
| CN101700061B (en) * | 2009-10-28 | 2012-06-27 | 山东康智多生物科技有限公司 | High-activity fermented milk beverage and preparation method thereof |
| CN101731330B (en) * | 2009-12-23 | 2012-07-25 | 山东得益乳业股份有限公司 | Method for preparing probiotic brown lactobacillus beverage product with large amount of bacteria |
| CN101791007A (en) * | 2010-04-14 | 2010-08-04 | 成都菊乐企业（集团）股份有限公司 | Preparation method of non-foreign-bacteria active lactic acid bacteria beverage |
| CN101911973B (en) * | 2010-08-13 | 2012-08-22 | 武汉光明乳品有限公司 | Active lactobacillus casei beverage and preparation method thereof |
| CN102283286B (en) * | 2011-06-24 | 2012-12-26 | 扬州大学 | Preparation method for multi-strain high-activity lactobacillus beverage |
| CN103548999B (en) * | 2013-11-26 | 2014-12-31 | 武汉光明乳品有限公司 | Lactobacillus acidophilus fermented milk and preparation method thereof |
| CN103609688A (en) * | 2013-11-26 | 2014-03-05 | 武汉光明乳品有限公司 | Active lactobacillus acidophilus beverage and preparation method thereof |
| CN104082408A (en) * | 2014-04-14 | 2014-10-08 | 青海雪峰牦牛乳业有限责任公司 | Method for producing normal temperature fermented milk on ultrahigh temperature disinfection filling machine |
| CN110050837A (en) * | 2019-05-30 | 2019-07-26 | 中国农业科学院农产品加工研究所 | A kind of sweet potato leaves and stems blueness juice Yoghourt and preparation method thereof |
| CN114680175B (en) * | 2022-03-03 | 2023-09-26 | 华南理工大学 | Sargassum fusiforme polysaccharide yoghourt and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056398A (en) * | 1991-02-04 | 1991-11-27 | 王智慧 | A kind of production method of sour milk beverage |
| CN1076337A (en) * | 1992-03-20 | 1993-09-22 | 国营保定畜牧场 | A kind of manufacture method of active lactic acid bacteria drink |
| CN1357269A (en) * | 2001-12-21 | 2002-07-10 | 李道光 | Active lactic acid bacteria beverage and its prepn |
| JP2004248555A (en) * | 2003-02-19 | 2004-09-09 | Yakult Honsha Co Ltd | Fermented milk beverage |
-
2006
- 2006-07-21 CN CNB2006100366244A patent/CN100484405C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056398A (en) * | 1991-02-04 | 1991-11-27 | 王智慧 | A kind of production method of sour milk beverage |
| CN1076337A (en) * | 1992-03-20 | 1993-09-22 | 国营保定畜牧场 | A kind of manufacture method of active lactic acid bacteria drink |
| CN1357269A (en) * | 2001-12-21 | 2002-07-10 | 李道光 | Active lactic acid bacteria beverage and its prepn |
| JP2004248555A (en) * | 2003-02-19 | 2004-09-09 | Yakult Honsha Co Ltd | Fermented milk beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1899053A (en) | 2007-01-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100484405C (en) | Method for preparing active lactic acid bacteria beverage | |
| CN105123930B (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN101422193B (en) | Domestic direct yoghourt ferment and preparation method thereof | |
| ES2605416T3 (en) | Fermented food products containing probiotic strains, and their preparation procedure | |
| CN104814124A (en) | Normal-temperature drinking type yoghourt and preparation method thereof | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| CN100584204C (en) | Sour lotus milk and process for making same | |
| WO2005099469A2 (en) | Process for preparing low-calorie drinks and the low-calorie beverages resulting therefrom | |
| CN102258082A (en) | Coagulating probiotic goat yoghurt and preparation method thereof | |
| CN102948486A (en) | Preparation method of lactobacillus fermented sour soybean milk | |
| CN105851231A (en) | Fermented milk-containing drink and producing method thereof | |
| CN102228086A (en) | Probiotic fruit material yoghurt and production process thereof | |
| CN104719479A (en) | Preparation method of novel litchi lactobacillus drink | |
| CN103349073B (en) | A kind of Yoghourt and its production method of probio fruit juice | |
| US20200323227A1 (en) | Fermented dairy compositions and methods of preparing the same | |
| CN101632471A (en) | Pineapple probiotic fermented drink and production method | |
| CN109717245A (en) | Only make the probiotics fermention cream and preparation method thereof of leavening with lactobacillus acidophilus | |
| MXPA06010751A (en) | Shelf stable product with living micro-organisms. | |
| CN103732073B (en) | Comprise the composition and method of making the same of gellan gum, buttermilk and lactic acid bacteria | |
| CN103749672B (en) | A kind of yogurt and preparation method thereof containing bifidus bacillus embedding pearl or embedded block | |
| JP5829483B2 (en) | Method for producing bifidobacteria fermented milk | |
| CN108174918A (en) | A kind of brown fermented milk and preparation method contained there are many probiotics | |
| CN104430880A (en) | Production process of passion fruit and water-chestnut flavored probiotic yoghourt | |
| CN104430877A (en) | Production process of passion fruit flavored probiotic yoghourt | |
| CN106954674A (en) | A kind of preparation technology of sterilization type sour milk beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090506 Termination date: 20190721 |