CN101258874A - Lactobacillus beverage stabilizing agent and lactobacillus beverage containing the same - Google Patents
Lactobacillus beverage stabilizing agent and lactobacillus beverage containing the same Download PDFInfo
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- CN101258874A CN101258874A CNA2008100602621A CN200810060262A CN101258874A CN 101258874 A CN101258874 A CN 101258874A CN A2008100602621 A CNA2008100602621 A CN A2008100602621A CN 200810060262 A CN200810060262 A CN 200810060262A CN 101258874 A CN101258874 A CN 101258874A
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- sour milk
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Abstract
The invention relates to a stabilizer for a lactobacillus beverage and the lactobacillus beverage containing the stabilizer. The stabilizer consists of the components by weight portion of: 1 portion of soybean polysaccharide, 1 portion of pectin, 2 portions of sodium tripolyphosphate, 4 portions of CMCFL100 and 2 portions of CMCFH9. The lactobacillus beverage of the invention contains the stabilizer of the invention. The stabilizer of the invention compounded with a plurality of effective components can enhance the integral function and the stability of the product. The lactobacillus beverage also contains water soluble essence for improving the flavor of the beverage, wherein the essence is produced by whey after being fermented for a long time, enzymolysized, extracted and concentrated; the essence effectively covers the peculiar smell of the beverage and improves the sour taste of the beverage.
Description
Technical field
The present invention relates to a kind of beverage stabilizer and beverage, relate in particular to a kind of sour milk beverage stabilizing agent and contain its sour milk beverage.
Background technology
Sour milk beverage is to add some lactic acid bacterias in high-quality milk, relies on the fermentation of microorganism, makes the lactose in Ruzhong convert the product of a kind of low ph value of lactic acid to.Because milk itself is neutral product, after the process fermentation of lactic acid bacteria, milk protein is from original electronegative, through isoelectric point, positively charged again, protein is ampholytes, can with acid or alkali effect, protein is multivalent ion, charged character relevant with quantity with the ph value of can dissociate base and solution.In the solution of ph value less than isoelectric point, it can move to negative electrode as cation; Otherwise, move as the anion anode.In addition, one of main feature of protein is to have denaturation, and after the protein denaturation, hydrophobic grouping exposes, and the solubility in water reduces, and viscosity changes.In the manufacture craft of sour milk beverage, dilution and acid adjustment process are arranged, avoid fermenting back ph value less than the ph value variation and unlikelyly cause protein denaturation or flocculation when this process of experience of the sour milk system of isoelectric point, make the sour milk beverage that presents suspension emulsion in the product shelf life, keep the stable of beverage, i.e. precipitated and separated, no protein flocculation phenomenon not, then function of stabilizer is vital.
Present most producer all adopts CMC separately in sour milk beverage, or pectin adds CMC, or CMC adds pectin and adds xanthans, melon bean gum etc. again as thickening stabilizing agent.But, these thickeners have limitation because using under low pH value and in the food of high-temperature heating treatment, also cause using the sour milk beverage of these products in the process of preserving, albumen precipitation to occur, uneven state up and down appears in top draining, product in Packaging Bottle.
Soybean polyoses then be because of main chain in its molecular structure be electronegative, can adsorb the casein ion, and its side chain is a neutral sugar, can form the spongiform mutual intersection of a kind of picture and surround effect, can intersect the casein anion and be enclosed in its molecular structure the inside, even under the situation of low pH value, can be because of a large amount of hydrionic existence yet, lower combining between casein ion and the soybean polyoses molecule, even so in the system of low pH value, soybean polyoses still keeps very high emulsion stability.
Soybean polyoses mainly is to get the polysaccharide product by remaining beans shell after the soybean extract oil degreasing through the refining drying of extracting, character with cold water solubles, has low-down viscosity, belong to Newtonian fluid, under low viscosity, have very high solubility, and have good emulsifiability and coating performance, acidproof, alkaline-resisting, heat resistance is all fine, and good emulsion stability is arranged under acid condition.
We know that the kind of polysaccharide thick stabilization and performance are as follows from known technology:
| Xanthans | The melon bean gum | Locust bean gum | Pectin | CMC | Soybean polysaccharides | |
| Dissolubility | Normal temperature | Normal temperature | Heating (80 ℃) | Heating (80 ℃) | Normal temperature | Normal temperature |
| Viscosity | High | High | High | Low | Low-Gao | Several inviscid |
| Hear resistance | 3 | 2 | 2 | 3 | 2 | 3 |
| Acid resistance | 3 | 2 | 2 | 2 | 2 | 3 |
| Salt tolerance | 3 | 2 | 2 | 3 | 2 | 3 |
The big more expression performance of numeral is good more in hear resistance, acid resistance, the salt tolerance performance.From table we as can be seen hear resistance, acid resistance, the salt tolerance performance of soybean polysaccharides be best, and can dissolve at normal temperatures, several again inviscid, make that the mouthfeel of sour milk beverage is more salubrious.
Sodium phosphate trimer is added on and can prevents in the sour milk beverage that protein, fat from separating, increase cementability, improve the institutional framework of mixture, anion in the phosphate is a phosphate anion, can combine with the calcium on the secondary network albumen composition, can also participate in constituting the ionic bridge between protein molecule, thereby both can prevent that gel from forming, and had extremely strong dispersion, peptization and emulsification again.
Make sour milk beverage have full mouthfeel, do not have peculiar smell, the effect of essence that then improves beverage flavor in the sour milk beverage is also very crucial.Mouthfeel was thiner when existing sour milk beverage was edible, even peculiar smell was arranged, the taste meta-acid.
Summary of the invention
The objective of the invention is in order to overcome in the existing sour milk beverage since thickening stabilizing agent under low pH value with the high-temperature heating treatment process in application limit, and the albumen that occurs easily precipitates, the defective of the easy draining in top has proposed to improve the sour milk beverage stabilizing agent of sour milk beverage stability.
Another object of the present invention provides a kind of sour milk beverage that contains sour milk beverage stabilizing agent of the present invention, and by add the soluble perfume of natural extraction in beverage, improves existing sour milk beverage local flavor defect of insufficient.
Technical scheme of the present invention is as follows:
A kind of sour milk beverage stabilizing agent is characterized in that the sour milk beverage stabilizing agent is made up of the component of following weight proportioning:
Soybean polyoses 1 pectin 1 sodium phosphate trimer 2
CMCFL100 4 CMCFH9 2
A kind of sour milk beverage is characterized in that containing in the sour milk beverage above-mentioned described sour milk beverage stabilizing agent.
Described sour milk beverage is characterized in that also containing in the described sour milk beverage by whey through the back enzymolysis that ferments for a long time, again through extracting, concentrate the soluble perfume that forms.
Sour milk beverage stabilizing agent of the present invention, with the present simple CMC that uses, or pectin adds CMC, or CMC adds pectin and adds xanthans again, melon bean gum etc. is compared as thickening stabilizing agent, among the present invention with several all be the allomeric function that the composite stabilizing agent of active ingredient not only can increase product, and when composite use thickener, can utilize the charging property of various different cultivars, chargeding performance in the adjustment system, the viscosity of polysaccharide thickener stability, acidproof, performance such as alkaline-resisting, improved the emulsion stability of sour milk beverage, and made that the mouthfeel of sour milk beverage of the present invention is more salubrious.The soluble perfume that the present invention improves local flavor is natural extraction, is the liquid state of clear, does not contain viable bacteria, no nutritional labeling, and normal temperature can be preserved, and low consumption promptly has strong fermentation mouthfeel and aftertaste; Stable type is good, and is easy to use; And covering smell effectively, improve the sour of acid bacteria beverage.
The specific embodiment
The invention will be further described below in conjunction with embodiment.But they are not limitation of the invention.
Embodiment 1
By being stirred by following weight proportion, following component promptly makes sour milk beverage stabilizing agent of the present invention:
Soybean polyoses 1 pectin 1 sodium phosphate trimer 2
CMCFL100 4 CMCFH9 2
Embodiment 2
The preparation of sour milk beverage:
1, the weight proportion by following component prepares sour milk beverage: fermentation base-material 35, and white granulated sugar 8, sour milk beverage stabilizing agent 0.4-0.5, fermentation flavoring agent 0.1-0.2, essence 0.05-0.1, water 56.5 is with citric acid or newborn acid for adjusting pH value to 4.05 ± 0.05.The base-material that wherein ferments is made up of the weight proportion of following component: fresh milk 85, white granulated sugar 12.5 contains 34% WPC 2.5, fermented bacterium 0.02.Wherein stabilizing agent is pressed among the embodiment 1 the preparation gained.Fermentation flavoring agent is meant by whey through the back enzymolysis that ferments for a long time, again through extracting, concentrate the soluble perfume that forms.
2, preparation method
(1) will contain 34% WPC and join in the milk, and disperse to stir, and be heated to 95 ℃, constant temperature was cooled to 43 ℃ in 5 minutes, inserted lactic acid bacteria under the gnotobasis, 43 ℃ ferment to the pH value be about 4.2, cool off through cold type.
(2) stabilizing agent is added in the entry, be heated to 90 ℃, constant temperature 5 minutes is cooled to about 20 ℃.
(3) white granulated sugar adds in the water of equivalent, and heating for dissolving is filtered through 200 orders, is cooled to 20 ℃, gets liquid glucose.
(4) with stabiliser solution, liquid glucose proportionally is added in the fermentation base-material of cooling, stirs.
(5) through homogeneous, add the acid solution of fermentation flavoring agent, citric acid and lactic acid while stirring, regulate pH to 4.05 ± 0.05.
(6) homogeneous again, pasteurization, aseptic canning gets final product.
Claims (3)
1. sour milk beverage stabilizing agent is characterized in that the sour milk beverage stabilizing agent is made up of the component of following weight proportioning:
Soybean polyoses 1 pectin 1 sodium phosphate trimer 2
CMCFL100 4 CMCFH9 2。
2. a sour milk beverage is characterized in that containing in the sour milk beverage the described sour milk beverage stabilizing agent of claim 1.
3. a kind of sour milk beverage according to claim 2 is characterized in that also containing in the described sour milk beverage by whey through the back enzymolysis that ferments for a long time, again through extracting, concentrate the soluble perfume that forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100602621A CN101258874A (en) | 2008-04-14 | 2008-04-14 | Lactobacillus beverage stabilizing agent and lactobacillus beverage containing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100602621A CN101258874A (en) | 2008-04-14 | 2008-04-14 | Lactobacillus beverage stabilizing agent and lactobacillus beverage containing the same |
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| Publication Number | Publication Date |
|---|---|
| CN101258874A true CN101258874A (en) | 2008-09-10 |
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| CNA2008100602621A Pending CN101258874A (en) | 2008-04-14 | 2008-04-14 | Lactobacillus beverage stabilizing agent and lactobacillus beverage containing the same |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511550A (en) * | 2011-12-29 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Method of making active lactobacillus drink |
| CN102550665A (en) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | Production method of sugar-free fermentative lactic acid bacteria drink |
| WO2014199876A1 (en) * | 2013-06-14 | 2014-12-18 | カルピス株式会社 | Fermented milk-containing beverage |
| CN107927173A (en) * | 2017-09-01 | 2018-04-20 | 河北伊唐生物技术有限公司 | A kind of solid lactic acid bacteria beverage and preparation method thereof |
| CN111742987A (en) * | 2020-06-09 | 2020-10-09 | 平顶山金晶生物科技股份有限公司 | Lactobacillus beverage stabilizer, lactobacillus beverage and preparation method thereof |
-
2008
- 2008-04-14 CN CNA2008100602621A patent/CN101258874A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550665A (en) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | Production method of sugar-free fermentative lactic acid bacteria drink |
| CN102511550A (en) * | 2011-12-29 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Method of making active lactobacillus drink |
| WO2014199876A1 (en) * | 2013-06-14 | 2014-12-18 | カルピス株式会社 | Fermented milk-containing beverage |
| CN107927173A (en) * | 2017-09-01 | 2018-04-20 | 河北伊唐生物技术有限公司 | A kind of solid lactic acid bacteria beverage and preparation method thereof |
| CN111742987A (en) * | 2020-06-09 | 2020-10-09 | 平顶山金晶生物科技股份有限公司 | Lactobacillus beverage stabilizer, lactobacillus beverage and preparation method thereof |
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Open date: 20080910 |