CN101461421A - Method for processing egg milk fermented active lactic acid bacteria beverage - Google Patents
Method for processing egg milk fermented active lactic acid bacteria beverage Download PDFInfo
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- CN101461421A CN101461421A CNA2007101727051A CN200710172705A CN101461421A CN 101461421 A CN101461421 A CN 101461421A CN A2007101727051 A CNA2007101727051 A CN A2007101727051A CN 200710172705 A CN200710172705 A CN 200710172705A CN 101461421 A CN101461421 A CN 101461421A
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Abstract
The invention relates to a method for processing egg milk fermented type active lactic acid bacteria beverage, which comprises the steps of: dissolving and well mixing fresh milk and a certain ratio of sucrose, sterilizing to obtain milk liquid; adding a small amount of milk liquid into fresh egg slurry, sterilizing to obtain egg liquid; mixing the milk liquid and the egg liquid, inoculating malolactic bacteria, fermenting and curding, cooling, after-fermenting and obtaining egg milk fermented sour milk; diluting the sour milk by water, adding sucrose, citric acid and stabilizing agent, blending, homogenizing and obtain the egg milk fermented type active lactic acid bacteria beverage. The invention adopts the egg and milk fermentation together, provides a malolactic bacteria beverage which has fresh egg fragrance, light yellow color and fresh taste, is suitable for children, teenagers, the elderly and the people with stomach and intestine function disorders.
Description
Technical field
The present invention relates to a kind of processing method of egg milk fermented active lactic acid bacteria beverage.
Background technology
Egg is various nutrient proportion balances among the human food, the most comprehensive food of nutrition, contain a large amount of phospholipid substances in the egg, mainly comprise lecithin, cephalin, lipid sphyngomyelin, these materials play an important role to infant, children, budding teen-age growing, and are brain and the indispensable important substance of nervous system.In addition, also contain minerals and vitamins A, B such as iron, sodium, potassium, magnesium in the egg
1, B
2, B
6, nutritional labeling such as D, protein content is about 14.5g/100g, but the content of calcium is lower in egg liquid, is about 0.055g/100g.
The milk nature and flavor are sweet flat, also be a kind of food of nutrition-allocated proportion balance, contain the necessary rich in protein of human body, fat, lactose, vitamin and mineral matter, particularly calcium, phosphorus content are more, and wherein calcium content is about 0.125g/100g, is good supplementary calcium food, shortcoming is that protein content is lower slightly, only be about 3.2%, in addition, iron-holder is also lower in the milk.
Summary of the invention
The objective of the invention is to be improved at shortcoming that exists in the above-mentioned background and problem; a kind of processing method of egg milk fermented active lactic acid bacteria beverage is provided; egg liquid is mixed with milk; fermentation is under certain condition made has the sour milk beverage that pure and fresh egg is fragrant and frankincense is distinguished the flavor of; not only remedied calcium content defect of insufficient in the egg, also contained original nutrients in egg, the milk, and effectively remove egg fishy smell; simultaneously, the effect that also can play the protection stomach, help digest to human body.
Technical scheme of the present invention is:
A kind of processing method of egg milk fermented active lactic acid bacteria beverage, it may further comprise the steps:
(1) with the sucrose dissolved mixing of fresh milk and certain ratio, milk liquid is made in sterilization;
(2) add the described milk liquid of few steps (1) in new fresh hen egg slurries, egg liquid is made in the back sterilization that stirs;
(3) will suckle liquid and egg liquid mixes, mixed liquor cooling back inoculating lactic acid bacterium, and after fermentation is carried out in cooling behind the working up curd, makes egg milk fermented sour milk;
(4) with egg milk fermented sour milk thin up, add sucrose, citric acid and stabilizing agent mixing preparation simultaneously, can obtain egg milk fermented active lactic acid bacteria beverage behind the homogeneous, can makes this product and in low-temperature preservation.
In above-mentioned steps (1), the addition of described sucrose in milk is 15～45% (m/v).
In above-mentioned steps (2), described milk liquid addition is 2%～10% (v/v) of egg slurries.The sterilization temperature of described egg liquid is controlled at 68～70 ℃, and sterilizing time kept 35～45 minutes.
In above-mentioned steps (3), described egg liquid accounts for 25%～35% (v/v) of described mixed liquor.
In above-mentioned steps (4), the addition of described sucrose, citric acid and stabilizing agent is respectively 4.0%～8.0% (m/v), 0.2%～1.0% (m/v) and 0.1%～0.4% (m/v).Described stabilizing agent is the mixture of xanthans, carragheen and monoglyceride, and its mass ratio is an xanthans: carragheen: monoglyceride=0～25:0～5:0～5.Described homogeneous adopts two sections homogeneous, and the phase I homogenization pressure is 16.7～20.6MPa, and the second stage homogenization pressure is 3.4～4.9MPa.(m/v) expression mg/ml.(v/v) expression milliliter/milliliter.
The preparation method of milk liquid is as follows in the above-mentioned steps (1):
Fresh milk and sucrose batching dissolving back are incubated 10～20 minutes under 80～85 ℃ of temperature, are cooled to 60 ℃ then and make milk liquid.
The preparation method of egg liquid is as follows in the above-mentioned steps (2):
Get new fresh hen egg, clean up to be placed on and soaked in the low concentration chlorine water 10～20 minutes, shelling breaks into egg slurry, and the milk liquid that adds step (1) the gained back sterilization 35～45 minutes under 68～70 ℃ of conditions that stirs makes egg liquid.
The inoculation method of egg milk fermented sour milk is as follows in the above-mentioned steps (3):
Liquid and the egg liquid mixing of will suckling places fermentation tank, liquid to be mixed to be cooled to 45 ℃ of adding lactic acid bacterias down, and inoculum concentration is 1%～5% (v/v), wherein streptococcus thermophilus: the ratio of lactobacillus bulgaricus is 1: 1～3; 40～45 ℃ of condition bottom fermentations 3～5 hours, be cooled to 0～4 ℃ after fermentation is finished and carry out after fermentation then.
In the above-mentioned steps (4) egg milk fermented sour milk dilute and the method for allocating as follows:
Add cold boiling water dilution in egg milk fermented sour milk, the weight ratio of sour milk and water is 1:1～2.5; Dilution adds sucrose, citric acid and stabilizing agent simultaneously, and addition accounts for 4.0%～8.0% (m/v), 0.2%～1.0% (m/v) and 0.10%～0.40% (m/v) of finished product cumulative volume respectively.Import homogenizer after at last deployed yogurt mixed liquor being heated to 60 ℃, adopt two sections homogeneous, the phase I homogenization pressure is 16.7～20.6MPa, and the second stage homogenization pressure is 3.4～4.9MPa; Carry out behind the homogeneous sterile filling egg milk fermented active lactic acid bacteria beverage, finished product is placed 0～Cool Room 4 storage.
Compared with prior art, the present invention has following beneficial effect: the present invention adopts egg and cow's milk co-fermentation to transform, make the egg protein of milk be degraded to peptide and amino acid, cholesterol level reduces, reduce the worry of part crowd to egg cholesterol, increased the designs and varieties of sour milk products, product color is yellowish, the sense of taste is pure and fresh, and it is drunk by people to be suitable for children, teenager, the elderly and gastrointestinal dysfunction.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
Embodiment 1:
The preparation method of milk liquid is as follows:
Get fresh milk 5L, sucrose 175g dissolving back and under 80 ℃ of temperature, be incubated 15 minutes, be cooled to 60 ℃ then and make milk liquid.
The preparation method of egg liquid is as follows:
Get new fresh hen egg 2.5kg, clean up to be placed in the low concentration chlorine water and soaked 15 minutes, shelling breaks into the egg slurry, gets 1.80L egg slurry, adds the back sterilization that stirs of 90.0ml milk liquid, and sterilization temperature is 70 ℃, keeps 35 minutes, makes egg liquid.
Egg milk fermented Yoghourt Production method is as follows:
To suckle liquid, egg liquid mixes and places fermentation tank, be cooled to 45 ℃ of adding lactic acid bacterias down Deng mixed liquor, inoculum concentration is 3% (v/v), wherein streptococcus thermophilus: the ratio of lactobacillus bulgaricus is 1:1,40～45 ℃ of condition bottom fermentations 3 hours, be cooled to 4 ℃ after fermentation is finished and carry out after fermentation.
Egg milk fermented sour milk formulated drink method is as follows:
Get egg milk fermented sour milk 2.5L, with sucrose 275g, xanthans 12.50g, carragheen 0.50g, monoglyceride 0.50g mix the back and use the hot water dissolving, add egg milk fermented sour milk, adding water to cumulative volume is 5L, add the 10g citric acid and stir, with dilution elder generation homogeneous, homogeneous under the pressure of 3.8MPa then under the pressure of 18.6MPa, with the finished product can, place 0～4 ℃ freezer storage then.
Embodiment 2:
The preparation method of milk liquid is as follows:
Get fresh milk 5L, sucrose 300kg dissolving back and under 80 ℃ of temperature, be incubated 15 minutes, be cooled to 60 ℃ then and make milk liquid.
The preparation method of egg liquid is as follows:
Get new fresh hen egg 2.5kg, clean up to be placed in the low concentration chlorine water and soaked 15 minutes, shelling breaks into the egg slurry, gets 2.5L egg slurry, adds the back sterilization that stirs of 75.0ml milk liquid, and sterilization temperature is 68 ℃, keeps 40 minutes, makes egg liquid.
Egg milk fermented Yoghourt Production method is as follows:
To suckle liquid, egg liquid mixes and places fermentation tank, be cooled to 45 ℃ of adding lactic acid bacterias down Deng mixed liquor, inoculum concentration is 3% (v/v), streptococcus thermophilus wherein: the ratio of lactobacillus bulgaricus is 1:1.5,40～45 ℃ of condition bottom fermentations 4.5 hours, be cooled to 4 ℃ after fermentation is finished and carry out after fermentation.
Egg milk fermented sour milk formulated drink method is as follows:
Get egg milk fermented sour milk 2.5L, with sucrose 325g, xanthans 13.80g, carragheen 0.55g, monoglyceride 0.5g mix the back and use the hot water dissolving, add egg milk fermented sour milk, adding water to cumulative volume is 5L, add the 12.5g citric acid and stir, with dilution elder generation homogeneous, homogeneous under the pressure of 4.0MPa then under the pressure of 20.6MPa, with the finished product can, place 0～4 ℃ freezer storage then.
Embodiment 3:
The preparation method of milk liquid is as follows:
Get fresh milk 5L, sucrose 225g dissolving back and under 80 ℃ of temperature, be incubated 20 minutes, be cooled to 60 ℃ then and make milk liquid.
The preparation method of egg liquid is as follows:
Get new fresh hen egg 2.5kg, clean up to be placed in the low concentration chlorine water and soaked 15 minutes, shelling breaks into the egg slurry, gets 2.15L egg slurry, adds the back sterilization that stirs of 55.0ml milk liquid, and sterilization temperature is 70 ℃, keeps 40 minutes, makes egg liquid.
Egg milk fermented Yoghourt Production method is as follows:
To suckle liquid, egg liquid mixes and places fermentation tank, be cooled to 45 ℃ of adding lactic acid bacterias down Deng mixed liquor, inoculum concentration is 3% (v/v), wherein streptococcus thermophilus: the ratio of lactobacillus bulgaricus is 1:2,40～45 ℃ of condition bottom fermentations 3 hours, be cooled to 4 ℃ after fermentation is finished and carry out after fermentation.
Egg milk fermented sour milk formulated drink method is as follows:
Get egg milk fermented sour milk 2.5L, with sucrose 400g, xanthans 20.0g, carragheen 0.8kg, monoglyceride 0.6kg mix the back and use the hot water dissolving, add egg milk fermented sour milk, adding water to cumulative volume is 5L, add the 20.0g citric acid and stir, with dilution elder generation homogeneous, homogeneous under the pressure of 3.4MPa then under the pressure of 16.7MPa, with the finished product can, place 0～4 ℃ freezer storage then.
Claims (8)
1, a kind of processing method of egg milk fermented active lactic acid bacteria beverage is characterized in that: this method may further comprise the steps:
(1) with the sucrose dissolved mixing of fresh milk and certain ratio, milk liquid is made in sterilization;
(2) add the described milk liquid of few steps (1) in new fresh hen egg slurries, egg liquid is made in the back sterilization that stirs;
(3) will suckle liquid and egg liquid mixes, mixed liquor cooling back inoculating lactic acid bacterium, and after fermentation is carried out in cooling behind the working up curd, makes egg milk fermented sour milk;
(4) with egg milk fermented sour milk thin up, add sucrose, citric acid and stabilizing agent mixing preparation simultaneously, can obtain egg milk fermented active lactic acid bacteria beverage behind the homogeneous, can makes this product and in low-temperature preservation.
2, the processing method of a kind of egg milk fermented active lactic acid bacteria beverage according to claim 1 is characterized in that: the addition of the described sucrose of step (1) in milk is 15～45% (m/v).
3, the processing method of a kind of egg milk fermented active lactic acid bacteria beverage according to claim 1 is characterized in that: the described milk liquid of step (2) addition is 2%～10% (v/v) of egg slurries.
4, the processing method of a kind of egg milk fermented active lactic acid bacteria beverage according to claim 1 is characterized in that: the sterilization temperature of the described egg liquid of step (2) is controlled at 68～70 ℃, and sterilizing time kept 35～45 minutes.
5, the processing method of a kind of egg milk fermented active lactic acid bacteria beverage according to claim 1 is characterized in that: the described egg liquid of step (3) accounts for 25%～35% (v/v) of described mixed liquor.
6, the processing method of a kind of egg milk fermented active lactic acid bacteria beverage according to claim 1 is characterized in that: the addition of the described sucrose of step (4), citric acid and stabilizing agent is respectively 4.0%～8.0% (m/v), 0.2%～1.0% (m/v) and 0.1%～0.4% (m/v).
7, the processing method of a kind of egg milk fermented active lactic acid bacteria beverage according to claim 1, it is characterized in that: the described stabilizing agent of step (4) is the mixture of xanthans, carragheen and monoglyceride, and its mass ratio is an xanthans: carragheen: monoglyceride=0～25:0～5:0～5.
8, the processing method of a kind of egg milk fermented active lactic acid bacteria beverage according to claim 1, it is characterized in that: the described homogeneous of step (4) adopts two sections homogeneous, the phase I homogenization pressure is 16.7～20.6MPa, and the second stage homogenization pressure is 34～4.9MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101727051A CN101461421A (en) | 2007-12-21 | 2007-12-21 | Method for processing egg milk fermented active lactic acid bacteria beverage |
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| CNA2007101727051A CN101461421A (en) | 2007-12-21 | 2007-12-21 | Method for processing egg milk fermented active lactic acid bacteria beverage |
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| CN101461421A true CN101461421A (en) | 2009-06-24 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101928667A (en) * | 2010-07-15 | 2010-12-29 | 合肥工业大学 | Starter for and preparation method of yogurt enriched with zinc |
| CN101933645A (en) * | 2010-08-11 | 2011-01-05 | 肖建生 | Poultry-egg beverage and processing method thereof |
| CN101690517B (en) * | 2009-10-28 | 2012-05-30 | 内蒙古伊利实业集团股份有限公司 | Soured milk with yolk powder and preparation method thereof |
| CN102578232A (en) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Nutritional yoghurt with egg ingredients |
| CN103155978A (en) * | 2011-12-13 | 2013-06-19 | 光明乳业股份有限公司 | Low-fat fermented dairy product, preparation method thereof and application of collagen peptide |
| CN103392816A (en) * | 2013-08-16 | 2013-11-20 | 王莉 | Egg yolk yogurt production method |
| CN106360420A (en) * | 2016-10-21 | 2017-02-01 | 镇江刘恒记食品有限公司 | Preparation method of fermentation vinegar egg juice |
| CN106804711A (en) * | 2015-11-30 | 2017-06-09 | 内蒙古伊利实业集团股份有限公司 | It is a kind of to drink type flavored fermented milk and preparation method thereof containing particle |
| CN106942374A (en) * | 2017-03-15 | 2017-07-14 | 中山市伊之伴食品饮料有限公司 | Fermentation type lactic acid bacteria and preparation method thereof |
| CN107712521A (en) * | 2017-10-29 | 2018-02-23 | 贵州文松发酵食品有限公司 | A kind of Rosa roxburghii fermented beverage and preparation method thereof |
| CN111357814A (en) * | 2018-12-25 | 2020-07-03 | 湖北神地农业科贸有限公司 | Method for preparing high-calcium active lactobacillus beverage by fermenting broken rice and eggshell |
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2007
- 2007-12-21 CN CNA2007101727051A patent/CN101461421A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690517B (en) * | 2009-10-28 | 2012-05-30 | 内蒙古伊利实业集团股份有限公司 | Soured milk with yolk powder and preparation method thereof |
| CN101928667A (en) * | 2010-07-15 | 2010-12-29 | 合肥工业大学 | Starter for and preparation method of yogurt enriched with zinc |
| CN101933645A (en) * | 2010-08-11 | 2011-01-05 | 肖建生 | Poultry-egg beverage and processing method thereof |
| CN102578232B (en) * | 2011-01-12 | 2013-11-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Nutritional yoghurt with egg ingredients |
| CN102578232A (en) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Nutritional yoghurt with egg ingredients |
| CN103155978A (en) * | 2011-12-13 | 2013-06-19 | 光明乳业股份有限公司 | Low-fat fermented dairy product, preparation method thereof and application of collagen peptide |
| CN103392816A (en) * | 2013-08-16 | 2013-11-20 | 王莉 | Egg yolk yogurt production method |
| CN103392816B (en) * | 2013-08-16 | 2015-01-28 | 王莉 | Egg yolk yogurt production method |
| CN106804711A (en) * | 2015-11-30 | 2017-06-09 | 内蒙古伊利实业集团股份有限公司 | It is a kind of to drink type flavored fermented milk and preparation method thereof containing particle |
| CN106804711B (en) * | 2015-11-30 | 2020-12-08 | 内蒙古伊利实业集团股份有限公司 | Drinking type flavored fermented milk containing particles and preparation method thereof |
| CN106360420A (en) * | 2016-10-21 | 2017-02-01 | 镇江刘恒记食品有限公司 | Preparation method of fermentation vinegar egg juice |
| CN106942374A (en) * | 2017-03-15 | 2017-07-14 | 中山市伊之伴食品饮料有限公司 | Fermentation type lactic acid bacteria and preparation method thereof |
| CN107712521A (en) * | 2017-10-29 | 2018-02-23 | 贵州文松发酵食品有限公司 | A kind of Rosa roxburghii fermented beverage and preparation method thereof |
| CN111357814A (en) * | 2018-12-25 | 2020-07-03 | 湖北神地农业科贸有限公司 | Method for preparing high-calcium active lactobacillus beverage by fermenting broken rice and eggshell |
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Open date: 20090624 |