CN101467558B - Active lactic acid bacteria beverage and method for producing the same - Google Patents
Active lactic acid bacteria beverage and method for producing the same Download PDFInfo
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- CN101467558B CN101467558B CN2007103045076A CN200710304507A CN101467558B CN 101467558 B CN101467558 B CN 101467558B CN 2007103045076 A CN2007103045076 A CN 2007103045076A CN 200710304507 A CN200710304507 A CN 200710304507A CN 101467558 B CN101467558 B CN 101467558B
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Abstract
The invention provides a kind of active lactobacillus beverage containing mastication particles. According to the total weight of active lactobacillus beverage as reference, the raw materials comprise 25-75% of milk, 3-20% of particle sauce, 0.2-0.7% of stabilizing agent and appropriate water by weight; the beverage contains live lactobacillus with concentration of 1*10<6>cfu/ml or above. The active lactobacillus beverage in the invention contains masticatory particles, abundant product types and taste, cool taste and good stability.
Description
Technical field
The invention relates to a kind of liquid lactic acid bacteria beverage and production method thereof, specifically is fermentation type active lactic acid bacteria beverage and the production method thereof that contains particle about a kind of.
Background technology
Sour milk beverage is a kind of sour milk-containing beverage of fermented type, typically referring to sweet milk or milk powder, plant protein powder, fruit vegetable juice or carbohydrate is raw material, through sterilization, cooling, inoculating lactic acid bacterium leavening agent cultivation and fermentation, then through the dilution (to the fermentation after emulsion in add modulation such as entry, liquid glucose) and goods; Protein content is not less than 1.0% (m/V) title lactobacillus milk beverage in the finished product, and protein content is not less than the title sour milk beverage of 0.7% (m/V).Whether sour milk beverage is according to existing biodiasmin (whether carrying out the back sterilization) to be divided into viable bacteria type and antibacterial type (active lactic acid bacteria drink and nonactive sour milk beverage) two big classes in the product.
Sour milk beverage since its compare with yogurt and have clean taste, drink convenient and have the characteristics of taste, trophism concurrently and more and more be subjected to consumer's welcome.According to the requirement of people to health and/or taste, becoming a kind of development trend by adding the novel lactic bacteria beverage that differently flavoured nutriment produces in sour milk beverage, what have in these sour milk beverages is added with vitamin, mineral matter, fruit juice or the materials such as amino acid, peptide or functional component that some are with health role.In addition, be subjected to consumer's favor gradually along with the drink (as sour milk) that is added with particles such as fruit-vegetable granules, cereal-granules on the market, some researchs are also arranged and be reported in particles such as adding fruits and vegetables, cereal in the sour milk beverage, to increase product nutrition and to chew mouthfeel.
CN1466884A discloses a kind of aloietic acid cheese drink and manufacture method thereof, comprised aloe fruit grain in the raw material of described aloietic acid cheese drink, yet, manufacture method according to this aloietic acid cheese drink, be to carry out homogeneous again after in fermented milk, adding aloe pulp, and in this area, the purpose of homogeneous is normally for fragmentation, emulsification divides the fat in the lively stock, the distance of homogenizer spool and valve base chamber has only 0.1mm, particle diameter is that several millimeters graininess raw material can't pass through at all, therefore, exist according to the particle that does not have several millimeters of particle diameters in the resulting final products of the disclosed manufacture method of CN1466884A, can't offer the mouthfeel that the consumer chews particle.
CN1875730A discloses a kind of method of producing milk beverage, wherein mentioned a kind of sour milk beverage that is rich in pulp of Cortex cocois radicis, be in fermentative lactobacillus beverage, to add pulp to carry out the antibacterial type sour milk beverage that obtains behind the high temperature sterilization again, wherein do not contain biodiasmin, compare with viable bacteria type beverage, mouthfeel is relatively poor, and many health-care efficacies of biodiasmin (as some probios) can't be provided.And, do not mention among the CN1875730A that can pulp particle in this sour milk beverage that contains pulp of Cortex cocois radicis evenly suspend and keeping suspension stability in certain shelf life in beverage yet.
In the production technology of active lactic acid bacteria drink, the stability of the hierarchy of control is one of key technology that guarantees beverage quality, composition of raw materials as fruit beverage is improper or improper to controlling of production process, phenomenons such as layering, fat floating or albumen precipitation very easily appear in beverage products, and the stability study about active lactic acid bacteria drink mainly concentrates on Study of Stabilizers exploitation aspect at present.If in active lactic acid bacteria drink, add the particle (chewing particle) that Gong to chew again, for keeping the stable suspersion state of particle in product system of chewing, the salubrious mouthfeel that keeps beverage products simultaneously certainly will propose higher requirement to the stabilising system of beverage products.
Do not see at present and can be successfully add in the liquid active lactic acid bacteria drink and make the product mouthfeel and technology report that stability is harmonious, do not contain the active lactic acid bacteria drink of chewing particle on the market yet chewing particle.
Summary of the invention
Main purpose of the present invention is to provide a kind of active lactic acid bacteria drink that contains the particle (chewing particle) that can Gong chew, gives the demand of more nutrition of product and taste, and makes product have good stable when keeping comparatively salubrious mouthfeel.
Another object of the present invention is to provide a kind of method of producing described active lactic acid bacteria drink, by rational prescription and production technology, with produce have a good stability and contain the active lactic acid bacteria drink of chewing particle.
The present invention at first provides a kind of active lactic acid bacteria drink of chewing particle that contains, gross weight with this active lactic acid bacteria drink is a benchmark, its raw material is formed and is comprised: milk 25%～75%, particle sauce 3%～20%, stabilizing agent 0.2%～0.7% and suitable quantity of water, and contain in this beverage 〉=1 * 10
6The lactic acid bacteria of the work of cfu/ml.
Sour milk beverage of the present invention contains the particle that can Gong chew in the finished product, can offer the consumer and chew mouthfeel.
Sour milk beverage of the present invention, it is active lactic acid bacteria drink, wherein contain lactic acid bacteria alive, described lactic acid bacteria can comprise one or more in lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus.acidophilus), Bifidobacterium (Bifidobacterium), Lactobacillus casei (Lactobacillus casei) and the Lactobacillus rhamnosus (Lactobacillus GG).
In the active lactic acid bacteria drink of the present invention, raw material milk as fermentation substrate is meant the fresh milk that meets China fresh cow's milk acquisition criteria GB6914, also can be to go back original product by what milk constituents such as milk powder, condensed milk, lactalbumin reduction was made, can be the milk of full-cream, degreasing or partially skimmed.Milk level preferably should be not less than 25wt% (with the total restatement of the raw material in the drink formula in the raw material of the present invention, except that specifying, content is weight content described in the present invention), to satisfy the requirement that protein content in the sour milk beverage is not less than 0.7% (m/V), on the other hand, for making liquid beverage product of the present invention keep certain salubrious mouthfeel, this milk raw material content preferably should be controlled at below 75%.
Raw materials used particle sauce can comprise in the drink formula of the present invention: the combination of one or more in the fiber grain sauce (as usually said coconut palm fruit granule raw material) after fruit particle sauce, vegetables particle sauce, nut granule sauce, cereal-granules sauce and colloid and/or the fruit fermentation.Wherein said fruit particle sauce is usually said " jam " that contains pulp, and the pulp particle that providing in this jam chewed mouthfeel is suspended in " sauce " (colloid).Because the particle of Gong chewing among the present invention is not limited to fruit pulp, but can comprise in edible fruit, vegetables, nut, the cereal etc. any one or multiple, these particles are suspended in the solution or suspension of colloid or similar colloid, and form a kind of " sauce " goods, among the present invention these are contained the raw material that the food grain of chewing mouthfeel can be provided and be referred to as " particle sauce ".More particularly, the fruit particle sauce that is suitable among the present invention can be selected from orange particle sauce, mulberries particle sauce, raspberry particle sauce, blueberry particle sauce, apple particle sauce, pineapple particle sauce, grape particle sauce, pears particle sauce, peach particle sauce, strawberry particle sauce, mango particle sauce, pawpaw particle sauce, grapefruit particle sauce, in Kiwi berry particle sauce and the apricot particle sauce etc. one or more, the vegetables particle can be selected from cucumber particle sauce, Chinese yam particle sauce, gold melon particle sauce, daucus carrot particles sauce, tomato particle sauce, celery particle sauce and aloe particle sauce are (in recent years along with the edibility of aloe is extensively approved, particle among the present invention also can comprise the aloe particle, among the present invention aloe is belonged to greengrocery) etc. in one or more, nut granule sauce can be selected from peanut particle sauce, fibert particle sauce, walnut particle sauce, sunflower seeds particle sauce, watermelon seed particle sauce, pumpkin particle sauce, almond particle sauce, chestnut particle sauce, in American pistachios particle sauce and the pine nut particle sauce etc. one or more, cereal-granules sauce can be selected from brown rice particle sauce, oat particle sauce, corn particle sauce, in seed of Job's tears particle sauce and the oatmeal sauce etc. one or more, the fiber grain sauce after colloid and/or the fruit fermentation can be that (the fiber grain) behind the coconut palm fruit fruit juice fermentation is with one or more in the Amorphophalus rivieri particle sauce (particle that konjac glucomannan is made) etc. for coconut palm fruit granule sauce.
Among the present invention, can select collocation arbitrarily according to nutrition or taste demand between the various particles, to enrich product category, promote product special flavour, satisfy the different taste demand, as coconut palm fruit and strawberry particle sauce, coconut palm fruit and aloe particle sauce, coconut palm fruit and orange particle sauce, mango and peach particle sauce, aloe and Kiwi berry particle Jiang, Amorphophalus rivieri and blueberry particle sauce etc.
Particle in the described particle sauce can be processed as required particle diameter or length greater than 1.5mm and can by diameter be 25mm round tubular can head size (generally speaking, it can be the round tubular can head of 25mm by diameter that particle size is not more than 15mm * 15mm * 15mm, but consider the continuity of can in the production process, particle size preferably is not more than 13mm * 13mm * 13mm among the present invention, can be primary circle shape, square, rectangle or erose graininess, pulp shape and/or fibrous.
The present invention does not have particular requirement to the granule content in the raw materials used particle sauce, (the pure granule content in the final beverage product can be according to different product kind or taste demand more or less according to the pure granule content in the final beverage product, generally be controlled in 1%～12% scope) and from the actual production consideration, the granule content in the particle sauce usually should be in 25%～70% scope.
The inventor finds under study for action, as the soluble solid content in the particle sauce of raw material the suspension stability of particle in the final beverage product of the present invention had certain influence.The present invention preferably requires the difference (with Brix (%) value representation)≤4 between the numerical value of the soluble solid content of soluble solid content and active lactic acid bacteria drink finished product in the particle sauce.The preferred specific embodiments according to the present invention, preferably the soluble solid content value of the soluble solid content value specific activity sour milk beverage in the feed particles sauce wants high.In actual production, be to prepare the active lactic acid bacteria drink base-material earlier, then particle sauce is joined wherein, mix and obtain the described active lactic acid bacteria drink that contains particle, it is more convenient normally to select to have the particle sauce of suitable soluble solid content according to the soluble solid content of active lactic acid bacteria drink base-material of preparation in the practical operation, difference≤4 between the soluble solid content value of the active lactic acid bacteria drink base-material that generally requires soluble solid content value in the particle sauce and will add can be satisfied in the particle sauce soluble solid content value of soluble solid content value and active lactic acid bacteria drink and be differed and be not higher than 4 requirement.Utilization meets the active lactic acid bacteria drink of the present invention that the particle sauce production of this requirement obtains, particle wherein can be in reaching 40 days low temperature (0～6 ℃) storage shelf life the good suspension stability of maintenance.
Particle sauce in the drink formula of the present invention can be commercially available from the market.In recent years along with containing product that the particle of chewing mouthfeel can be provided (some fruit yogurts for example on the market; contain the beverage of vegetables particle or fruit particle etc.) increase and more and more be subjected to consumer's welcome gradually; the at present more existing various particle sauce of the special production and supply of manufacturers; fruit particle sauce for example; vegetables particle sauce; nut granule sauce; cereal-granules sauce; fiber grain sauce after colloid and/or the fruit fermentation etc., and can be according to customer demand (as limiting granular size; the granule content scope; and/or soluble solid content etc.) produces satisfactory particle sauce.Particles used sauce raw material can meet the particle sauce of requirement of the present invention from the customization of these particle sauce supply producer among the present invention, for example can be from Beijing three happy first food processing Co., Ltds, Beijing can be good the company such as rich Food Co., Ltd that distinguishes the flavor of of modern bright back Food Co., Ltd of food ingredient Co., Ltd, algol Anna fruit Co., Ltd, Hebei, Baoding be purchased.Particle sauce among the present invention also can prepare voluntarily, with preparation nut granule sauce is example, at first as required nut granule is processed into the certain size size, then with an amount of water, stabilizing agent, sugar and/or generation sugar mixing, control wherein granule content and soluble solid content and satisfy requirement of the present invention, and nut granule is suspended in this particle sauce by the addition of regulating sugar in this particle sauce and/or stabilizing agent, also selectivity adds proper amount of edible essence as required, sterilization can obtain being applicable to the feed particles sauce of producing active lactic acid bacteria drink of the present invention.
In the active lactic acid bacteria drink of the present invention, also need to add certain amount of stabilizer,, phenomenons such as unacceptable layering, albumen precipitation or fat floating in certain shelf life, do not occur to keep the stability of beverage products system.
The inventor is by a large amount of experimental studies, discovery is at many active lactic acid bacteria drinks used stabilizing agent such as single double glyceride, sucrose ester, polyglycerol ester, xanthans, sodium carboxymethylcellulose, propylene glycol alginate, Arabic gum, pectin, gellan gum, guar gum, in the converted starch etc., gellan gum has outstanding contribution for the system stability of active lactic acid bacteria drink of the present invention, according to the preferred embodiments of the invention, gross weight with active lactic acid bacteria drink of the present invention is a benchmark, stabilizing agent in the described composition of raw materials should comprise 0.01%～0.04% gellan gum, preferably includes 0.01%～0.025% gellan gum.Gellan gum mainly is divided into high acyl gellan gum and low-acyl gellan gum (deacylated gellan gum) two big classes, selects for use the resulting beverage products of low-acyl gellan gum (deacylated gellan gum) to have better stability than the beverage products of selecting high acyl gellan gum for use among the present invention.In addition, stabilizing agent in the formula for a product of the present invention also preferably includes one or more in sodium carboxymethylcellulose, pectin and the propylene glycol alginate, gross weight with active lactic acid bacteria drink product of the present invention is a benchmark, if the interpolation sodium carboxymethylcellulose, addition is preferably 0.2%～0.6%; If interpolation pectin, addition is preferably 0.1%～0.5%; If the interpolation propylene glycol alginate, addition is preferably 0.1%～0.3%.Described sodium carboxymethylcellulose is the sodium carboxymethylcellulose of anti-acid preferably, described pectin is high-ester pectin (esterification degree greater than 50% pectin) preferably, the propylene glycol alginate of the preferred high ester of described propylene glycol alginate (esterification degree greater than 75% propylene glycol alginate).In a preferred embodiment of the invention, be to select for use gellan gum and other stabilizing agents (as single double glyceride, sucrose ester, polyglycerol ester, sodium carboxymethylcellulose, propylene glycol alginate, pectin etc.) to be used in combination, the part by weight that can control gellan gum and other stabilizing agent in the stabilizing agent is 0.05～0.35: in 2～5 scopes.For example, in a specific embodiments of the present invention, the stabilizing agent in the drink formula comprise the gellan gum of 0.01%～0.04% (in the gross weight of drink formula) and the sodium carboxymethylcellulose of 0.1%～0.5% pectin and/or 0.2%～0.6% (also can comprise in right amount other stabilizing agent such as single double glyceride, sucrose ester, polyglycerol ester, propylene glycol alginate, etc. in one or more); In another specific embodiments of the present invention, the stabilizing agent in the drink formula comprise 0.01%～0.04% gellan gum and 0.1%～0.3% propylene glycol alginate (also can comprise in right amount other stabilizing agent such as single double glyceride, sucrose ester, polyglycerol ester, sodium carboxymethylcellulose, pectin, etc. in one or more).Selecting for use of these stabilizing agents can realize under total consumption 0.2%～0.7% condition of stabilizing agent that chewing particle in the beverage products of the present invention suspends relatively uniformly and stably, and keep the salubrious mouthfeel of liquid beverage product.
For further regulating the mouthfeel and the local flavor of active lactic acid bacteria drink of the present invention, improve the product nutritive value, or improve product appearance, (for example: vitamin and/or trace mineral element, addition are generally 0.01%～1% of beverage gross weight also can to contain an amount of sweet substance, food acids, flavoring essence and nutrient in the drink formula of the present invention; Water-soluble dietary fiber, addition be generally the beverage gross weight 0.5%～5%) etc. in one or more.Described sweet substance can be that sugar and/or generation are sugared, described sugar can be one or more in white granulated sugar, fructose, syrup and the compound sugar, described generation sugar can be that acesulfame potassium, Aspartame, knob are sweet, one or more the combination in Sucralose, xylitol, maltitol and the D-sorbite; Described food acids can be selected from one or more (can suitably regulate beverage acidity) in lactic acid, citric acid, tartaric acid, phosphoric acid and the malic acid; Described flavoring essence can be one or more in artificial compound essence, natural essence and the natural equivalent essence; Described nutrient can comprise one or more the combination in vitamin A, vitamin B complex, vitamin C, vitamin D, vitamin E, folic acid, nicotinic acid, choline, l-cn, ferrous sulfate, ironic citrate, EDTA iron, zinc sulfate, zinc gluconate, taurine, calcium lactate, milk calcium, sodium selenite, magnesium sulfate and the magnesium gluconate etc.The kind of these materials is selected and addition all can be operated according to the ordinary skill in the art.
Except that above-mentioned each composition, also include an amount of water in the formula for a product of the present invention, be 100% to satisfy each component sum.
The all commercially available acquisition of used each raw material among the present invention, each raw material should meet the correlated quality standard-required.
On the other hand, the present invention also provides the method for producing described active lactic acid bacteria drink, and this method mainly may further comprise the steps:
Will be through the milk inoculating lactic acid bacterium of sterilization, fermentation obtains the sour milk base-material;
In water fully after the dissolving, sterilization cools to below 45 ℃ with stabilizing agent, and fully mixed with the sour milk base-material then, homogeneous obtains the active lactic acid bacteria drink base-material;
To mix with the active lactic acid bacteria drink base-material through the particle sauce of sterilization, can obtains described active lactic acid bacteria drink product.
According to a specific embodiments of the present invention, the production method of described active lactic acid bacteria drink can be carried out according to following steps:
A) preparation of active lactic acid bacteria drink base-material
To can carry out according to the routine techniques in this area through the milk inoculating lactic acid bacterium of sterilization, the operation that fermentation obtains the sour milk base-material.Normally will cool to 25～44 ℃ after raw material fresh milk or the reconstituted milk sterilization among the present invention, add the bacterium powder, heat-preservation fermentation 3.5～72h obtains the sour milk base-material;
Stabilizing agent is mixed with water (also contain other outer batchings of particle-removing sauce if fill a prescription as sugar and/or for sugar, nutrient etc., can in this step, fully mix) with water, under 85～121 ℃/30min～4s condition, sterilize, and cool to below 45 ℃, fully mixed with the sour milk base-material then, and can suitably regulate product acidity as required, and under 20～45 ℃ condition, carry out the homogeneous of 15～20MPa then, obtain the active lactic acid bacteria drink base-material;
B) preparation of particle sauce
Usually being purchased particle sauce is the goods of process sterilization, can directly use; If oneself produces particle sauce, particle sauce need be carried out the sterilization of 90～110 ℃/5～30min, cool to normal temperature, standby;
C) produce the active lactic acid bacteria drink that contains particle
By the prescription requirement active lactic acid bacteria drink base-material that obtains in the step a) is mixed with particle sauce in the step b), can obtains described active lactic acid bacteria drink product.
Described active lactic acid bacteria drink base-material with can in surge tank, carry out mixing of particle sauce and agitation as appropriate evenly after, be transported to the can pipeline by displacement pump and carry out can; According to preferred version of the present invention, be to utilize on-line mixing device (static mixer) with described particle sauce and active lactic acid bacteria drink base-material on-line mixing, evenly directly can of back of on-line mixing, utilize the mode of this on-line mixing, can suitably adjust the mixed traffic of particle sauce and active lactic acid bacteria drink base-material according to formula for a product, particle sauce and active lactic acid bacteria drink base-material are fully mixed, and then guarantee the uniformity of particle in each is packed separately.
Packaged form to product among the present invention does not have particular requirement, can adopt the packaged form of common in the market active lactic acid bacteria drink.For example, the present invention can adopt the rooftop box packing, perhaps adopts PET, HDPE, BOPP etc. to mould the bottle packing.
Used equipment in the production technology of the present invention (for example homogenizer used of homogeneous, material-compound tank that batch mixing is used, surge tank etc., and on-line mixing device, bottle placer etc.) all can adopt known equipment and correlation technique in this area, for example, Canning Technique among the present invention can carry out according to the Canning Technique operation of the liquid form product of putting down in writing among CN1875730A or the CN101040634A that contains particle, no longer concrete production equipment and filling process is given unnecessary details at this.
The present invention produces the active lactic acid bacteria drink that obtains, it is a kind of liquid beverage that contains the particle that Gong to chew, rich in taste, and can low temperature (0～6 ℃) refrigeration down preservation reach and do not occur unacceptable layering, precipitation and fat floating phenomenon more than 40 days, and it is good to chew the suspension stability of particle in system.In a word, the present invention is by special formula and suitable process control method, a kind of active lactic acid bacteria drink and production method thereof of chewing particle that contain is provided, product of the present invention is drunk conveniently, comprehensive nutrition, meet more nutrition and taste demand, increased the kind of active lactic acid bacteria drink product on the market.
The specific embodiment
Below describe technology of the present invention and characteristics in detail by specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
The active lactic acid bacteria drink of embodiment 1, fruit granule-containing and production method thereof
One, composition of raw materials (in 1 ton):
Milk 400.0Kg
White granulated sugar 100.0Kg
Low-acyl gellan gum 0.2Kg
Sodium carboxymethylcellulose 5.0Kg
Lactic acid 1.5Kg
YF-L706 (the freezing bacterial classification of CHR HANSEN) 100g
Nutrient 0.35Kg
Strawberry essence 0.3Kg
Strawberry particle sauce 80Kg
The pure water surplus
Raw material standard:
Milk: meet the GB6914 standard;
Low-acyl gellan gum: but available from U.S. Si Bikai company, trade name Kelcogel;
Sodium carboxymethylcellulose: but available from U.S. Si Bikai company, marque Cekol700;
Nutrient: available from Dutch DSM N. V., marque VR03319231, its main component comprises thiamine mononitrate element, pyridoxine hydrochloride, vitamin A, cobalamin, niacinamide, vitamin D, taurine, zinc sulfate and EDTA iron;
Strawberry particle sauce: available from modern bright back, Hebei Food Co., Ltd, about 5 * 5 * 5mm of strawberry granular size wherein, the pH value is about 3.7, and Brix value (%) is about 14, really expects content about 70%;
Each material performance index meets the correlated quality standard-required.
Two, the production method of the active lactic acid bacteria drink of present embodiment mainly may further comprise the steps:
1, raw milk (raw material milk) check: be primarily aimed at sense organ, acidity, fat, protein, real milk solids, mingle (water, alkali, salt, nitrate, nitrite, formaldehyde, sodium thiosulfate, starch), antibiotic, the alcohol experiment, boil several indexs such as experiment and detect, meet relevant national standard.
2, raw material milk is preheating to 50～70 ℃, carries out homogeneous, homogenization pressure 15～25MPa; Milk behind the homogeneous cools to 42～44 ℃ then through 95 ℃/300s or 110～121 ℃/4～12s sterilization, adds deep cooling bacterial classification YF-L706, mixes, and is cooled to 4～25 ℃ behind heat-preservation fermentation 3.5～5h, obtains the sour milk base-material, and is standby.
3, low-acyl gellan gum, sodium carboxymethylcellulose, nutrient, white granulated sugar, strawberry essence fully are dissolved under the condition of high-speed stirred in 50～70 ℃ the hot water; obtain stabilizing agent syrup base-material; this stabilizing agent syrup base-material cools to below 45 ℃ through the sterilization of 121 ℃/4s, and is standby.
4, the stabilizing agent syrup base-material that obtains in the sour milk base-material that obtains in the step 2 and the step 3 is mixed, under well-beaten condition, regulate acidity with the lactic acid that dilution is good, make sour and sweet palatability, and adjust system temperature to 35～40 ℃, and under the 18MPa condition, carry out homogeneous, cool to 4 ℃ behind the homogeneous, obtain the active lactic acid bacteria drink base-material, standby.
This active lactic acid bacteria drink base-material is detected: the gross weight with this base-material is a benchmark, and wherein protein content is about 1.3%, and fat content is about 1.4%, Brix value (%) 11.
5, active lactic acid bacteria drink base-material and strawberry particle sauce (the sterilization jam that is purchased) are carried out on-line mixing by the on-line mixing device, can, the strawberry particle that all contains suspension in each packing of product more uniformly obtains the active lactic acid bacteria drink product that contains the strawberry particle of present embodiment.
In the active lactic acid bacteria drink product that contains the strawberry particle of present embodiment, protein content is about 1.2%, and fat content is about 1.3%, soluble solid content 12% (being equivalent to Brix value 12), lactic acid bacteria number about 1 * 10
7Cfu/ml, fruit grain content is about 5%, and this product integrality is even, fruit grain even suspended dispersed in the beverage system.The product of this embodiment clean taste when drinking has tangible pulp to chew the delicious taste of mouthfeel and pulp along sliding, and mouthfeel is significantly better than allotment type sour milk beverage and do not contain the really active lactic acid bacteria drink of grain.
Embodiment 2, contain the active lactic acid bacteria drink of fruit-vegetable granules
One, composition of raw materials (in 1 ton):
Milk 400.0Kg
White granulated sugar 60Kg
HFCS (71%) 40Kg
Low-acyl gellan gum 0.25Kg
High-ester pectin 3.5Kg
Citric acid 1.5Kg
YO-MIX863LYO (Danisco freeze-drying lactobacillus) 100g
Orange-carrot-tomato particle sauce 100Kg
The pure water surplus
Raw material standard:
Milk: meet the GB6914 standard;
Low-acyl gellan gum: but available from Si Bikai company, trade name Kelcogel;
High-ester pectin: but available from Si Bikai company, marque 150-H;
Orange-carrot-tomato particle sauce: preparation voluntarily;
Each material performance index meets the correlated quality standard-required.
Two, the production method of the active lactic acid bacteria drink of present embodiment mainly may further comprise the steps:
1, raw material milk by inspection, standardization, be preheating to 50～70 ℃, carry out homogeneous, homogenization pressure is 18MPa; Homogeneous adds the freeze-dried vaccine powder after 95 ℃/300s sterilization cools to 42～44 ℃ then, mixes heat-preservation fermentation 3.5～6h; Cool to 4～25 ℃ afterwards, obtain the sour milk base-material, standby.
2, low-acyl gellan gum, high-ester pectin, white granulated sugar, HFCS fully are dissolved under the condition of high-speed stirred in 60～70 ℃ the hot water; Carry out the sterilization of 121 ℃/4s then, cool to after the sterilization below 45 ℃, obtain stabilizing agent syrup base-material, standby.
3, sour milk base-material and stabilizing agent syrup base-material are mixed by formula ratio, under well-beaten condition, regulate acidity, make sour and sweet palatability with the citric acid that dilution is good; Adjust temperature to 35～40 ℃ afterwards, under 18MPa, carry out homogeneous; Cool to 4 ℃ behind the homogeneous, obtain the active lactic acid bacteria drink base-material, standby.
This active lactic acid bacteria drink base-material is detected, and wherein protein content is about 1.3%, and fat content is about 1.4%, Brix value (%) 12.
4, preparation orange-carrot-tomato particle sauce:
Raw material proportioning: orange granule juice 30Kg, daucus carrot particles 40Kg, strained tomatoes 20Kg, orange essence 0.2Kg, carrot essence 0.4Kg, tomato flavour 0.1Kg, guar gum 0.8Kg, white granulated sugar 14Kg, water 46Kg; White granulated sugar, guar gum, orange essence, carrot essence, tomato flavour and water are fully mixed, add orange granule juice, daucus carrot particles, strained tomatoes, mixing, suitably regulate acidity, obtain orange-carrot-tomato particle sauce, under 110 ℃ condition, carry out the sterilization of 5min, cool to normal temperature, standby.This orange-carrot-tomato particle sauce is detected: wherein, about 5 * 5 * 5mm of daucus carrot particles size, single orange grain, particle evenly suspends in sauce (colloid) system, pH value 3.9, Brix (%) 15, fruit grain content about 45%.
5, with orange-carrot-tomato particle sauce of obtaining in the active lactic acid bacteria drink base-material that obtains in the step 3 and the step 4 according to formula ratio by on-line mixing device on-line mixing, can, all contain particles suspended in each packing of product more uniformly, obtain the active lactic acid bacteria drink product that contains orange-carrot-tomato particle of present embodiment.
In the active lactic acid bacteria drink product that contains orange-carrot-tomato particle of present embodiment, protein content is about 1.2%, and fat content is about 1.3%, soluble solid content 13% (being equivalent to Brix value 13), lactic acid bacteria number about 1 * 10
7Cfu/ml, fruit and vegetable (comprising orange granule juice and daucus carrot particles) content is about 4%, and this product integrality is even, fruit and vegetable even suspended dispersed in the beverage system.The product of this embodiment clean taste when drinking has the delicious taste of tangible fruit and vegetable and chews mouthfeel along sliding, and mouthfeel is significantly better than allotment type sour milk beverage and do not contain the active lactic acid bacteria drink of fruit and vegetable.
Embodiment 3, contain the active lactic acid bacteria drink of nut cereal colloidal solid
One, composition of raw materials (in 1 ton):
Milk 600.0Kg
White granulated sugar 60Kg
HFCS (71%) 40Kg
Low-acyl gellan gum 0.3Kg
High-ester pectin 3Kg
Citric acid 1.0Kg
Lactic acid 0.5Kg
YO-MIX863LYO (Danisco freeze-drying lactobacillus) 100g
LGG (Lactobacillus rhamnosus) 10g
Nut cereal colloidal solid sauce 80Kg
The pure water surplus
Raw material standard:
Milk: meet the GB6914 standard;
Low-acyl gellan gum: but available from Si Bikai company, trade name Kelcogel;
High-ester pectin: but available from Si Bikai company, marque 150-H;
Nut cereal colloidal solid sauce: available from Beijing first food processing of three pleasures Co., Ltd, wherein contain sunflower seeds particle, oat particle and coconut palm fruit granule (coconut palm fruit granule size about 5 * 5 * 5mm), pH value about 4.0, Brix (%) 15, particle total content about 70% (weight content ratio of sunflower seeds, oat, coconut palm fruit granule is about 1: 2: 4), sunflower seeds, oat, coconut palm fruit granule stable suspersion in the sauce body;
Each material performance index meets the correlated quality standard-required.
Two, the production method of the active lactic acid bacteria drink of present embodiment mainly may further comprise the steps:
1, raw material milk by inspection, standardization, be preheating to 50～70 ℃, carry out homogeneous, homogenization pressure is 18MPa; Homogeneous adds two kinds of freeze-dried vaccine powder after 95 ℃/300s sterilization cools to about 43 ℃ then, mixes heat-preservation fermentation 3.5～6min; Cool to 4～25 ℃ afterwards, obtain the sour milk base-material, standby.
2, low-acyl gellan gum, high-ester pectin, white granulated sugar, HFCS fully are dissolved under the condition of high-speed stirred in 60～70 ℃ the hot water; Carry out the sterilization of 95 ℃/20min then, cool to after the sterilization below 45 ℃, obtain stabilizing agent syrup base-material, standby.
3, sour milk base-material and stabilizing agent syrup base-material are mixed by formula ratio, under well-beaten condition, regulate acidity, make sour and sweet palatability with the citric acid lactic acid mix acid liquor that dilution is good; Adjust temperature to 35～40 ℃ afterwards, under 18MPa, carry out homogeneous; Cool to 4 ℃ behind the homogeneous, obtain the active lactic acid bacteria drink base-material, standby.
This active lactic acid bacteria drink base-material is detected, and wherein protein content is about 1.8%, and fat content is about 1.9%, Brix value (%) 14.
4, active lactic acid bacteria drink base-material that obtains in the step 3 and the nut cereal colloidal solid sauce that is purchased are passed through on-line mixing device on-line mixing, can, all contain particles suspended in each packing of product more uniformly, obtain the active lactic acid bacteria drink product that contains sunflower seeds, oat, coconut palm fruit granule of present embodiment.
In the active lactic acid bacteria drink product that contains sunflower seeds, oat, coconut palm fruit granule of present embodiment, protein content is about 1.6%, and fat content is about 1.7%, soluble solid content 14% (being equivalent to Brix value 14), lactic acid bacteria number about 1 * 10
7Cfu/ml, LGG about 1 * 10
6Cfu/ml, nut cereal colloidal solid (comprising sunflower seeds, oat, coconut palm fruit granule) content is about 5%, and this product integrality is even, nut, cereal, coconut palm fruit granule even suspended dispersed in the beverage system.The product of this embodiment clean taste when drinking has the bright fragrant taste of tangible nut, cereal, coconut palm fruit granule and chews mouthfeel along sliding, and mouthfeel is significantly better than allotment type sour milk beverage and do not contain the active lactic acid bacteria drink of chewing particle.
Embodiment 4, contain the low sugar active lactic acid bacteria drinks of cereal vegetables
One, composition of raw materials (in 1 ton):
Milk 600.0Kg
Xylitol 5Kg
Maltitol (70%) 60Kg
Aspartame 0.33g
Sodium carboxymethylcellulose 4.5Kg
Low-acyl gellan gum 0.25Kg
Lactic acid 0.5Kg
YC-380 (CHR HANSEN freeze-drying lactobacillus) 250DCU
LGG 0g
Cereal vegetables particle sauce 100Kg
The pure water surplus
Raw material standard:
Milk: meet the GB6914 standard;
Low-acyl gellan gum: but available from Si Bikai company, trade name Kelcogel;
Sodium carboxymethylcellulose: but available from Si Bikai company, marque Cekol2000;
Cereal vegetables particle sauce: available from algol Anna fruit Co., Ltd, wherein contain golden melon particle and oatmeal, gold melon granular size 5 * 5 * 5mm, gold melon particle and oatmeal suspended dispersed in the sauce body, system pH about 4.0, Brix value (%) 13, cereal vegetables granule content about 60% (golden melon particle and oatmeal content weight ratio are about 2: 1);
Each material performance index meets the correlated quality standard-required.
Two, the production method of the active lactic acid bacteria drink of present embodiment mainly may further comprise the steps:
1, raw material milk by inspection, standardization, be preheating to 50～70 ℃, carry out homogeneous, homogenization pressure is 18MPa; Homogeneous adds two kinds of freeze-dried vaccine powder after 95 ℃/300s sterilization cools to about 43 ℃ then, mixes heat-preservation fermentation 3.5～6h; Cool to 4～25 ℃ afterwards, obtain the sour milk base-material, standby.
2, sodium carboxymethylcellulose, low-acyl gellan gum, maltitol, xylitol, Aspartame fully are dissolved under the condition of high-speed stirred in 50～60 ℃ the hot water; Carry out the sterilization of 121 ℃/4s then, cool to after the sterilization below 45 ℃, obtain stabilizing agent syrup base-material, standby.
3, sour milk base-material and stabilizing agent syrup base-material are mixed by formula ratio, under well-beaten condition, regulate acidity, make sour and sweet palatability with the lactic acid that dilution is good; Adjust temperature to 30～40 ℃, homogeneous under the 18MPa condition afterwards; Cool to 4 ℃ behind the homogeneous, obtain the active lactic acid bacteria drink base-material, standby.
This active lactic acid bacteria drink base-material is detected, and wherein protein content is about 1.8%, and fat content is about 1.9%, Brix value (%) 12.
4, active lactic acid bacteria drink base-material that obtains in the step 3 and the cereal vegetables particle sauce that is commercially available are passed through on-line mixing device on-line mixing, can, all contain particles suspended in each packing of product more uniformly, obtain the active lactic acid bacteria drink product that contains cereal vegetables particle of present embodiment.
In the active lactic acid bacteria drink product that contains cereal vegetables particle of present embodiment, protein content is about 1.6%, and fat content is about 1.7%, soluble solid content 12% (being equivalent to Brix value 12), lactic acid bacteria number about 1 * 10
7Cfu/ml, LGG about 1 * 10
6Cfu/ml, it is about 5% to chew particle (comprising oatmeal and golden melon grain) content, and this product integrality is even, chews particle even suspended dispersed in the beverage system.The product of this embodiment clean taste when drinking has the delicious taste of tangible cereal vegetables and chews mouthfeel along sliding, and mouthfeel is significantly better than allotment type sour milk beverage and do not contain the active lactic acid bacteria drink of chewing particle.
Effect is tasted in product mouthfeel, local flavor market survey
Product with embodiment 1～4 is an experimental subjects, carries out the taste tests of product.Test number 350 people, wherein Validity Test number 328 people.Trial test mode: adopt the mode of blank marking to taste; Respectively color and luster, sour-sweet ratio, local flavor, mouthfeel, the nutrition item of the sample of embodiment 1～4 are given a mark separately, the full marks of each are 20 minutes, and the statistics total points is calculated average mark; Average mark is high more, represents effect good more; And the whole fancy grade of product provided suggestion, statistics is to the hobby number of each Dan Pin; Statistics is recorded in table 1.
Table 1, embodiments of the invention product are tasted the result data table
| Index | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Color and luster | 18.5 | 17.5 | 18.1 | 17.6 | |
| Sour-sweet ratio | 18.3 | 18.5 | 17.4 | 17.4 | |
| Local flavor | 17.2 | 19 | 17.5 | 16.5 | |
| Mouthfeel | 19.1 | 19.4 | 17.5 | 18 | |
| Nutrition | 19.5 | 19.1 | 19.2 | 19.5 | |
| Total points | 92.6 | 93.5 | 89.7 | 89 | |
| Hobby | Like | 296 | 291 | 286 | 293 |
| Well | 16 | 19 | 24 | 16 | |
| Generally | 9 | 4 | 14 | 13 | |
| Dislike | 7 | 14 | 4 | 6 | |
From the data of table 1 as can be seen, all in all, the active lactic acid bacteria drink that contains particle of the present invention all obtains most of people's approval in product special flavour, mouthfeel, nutrition, be subjected to liking of consumer.
The Detection of Stability experiment of product system
Product with embodiment 1～4 is an observation sample, leaves standstill under the condition at 0～6 ℃ and places, and observes the structural state of sample in different standing times, and the water and milk of testing product separates and protein stabilized implementations.Wherein, when product left standstill, the thickness of observing the limpid water layer in upper strata measured the water and milk fractional dose, and the thick more expression product stability of water layer is poor more; Protein stability directly records sedimentary weight in wet base by difference assay, calculates the ratio that sediment accounts for gross weight, thus the precipitation situation of reflection albumen, and the high more precipitation of ratio is serious more.The outcome record of observation experiment is in table 2.
Table 2, embodiments of the invention product system stability observing record sheet
| Standing time | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| 1 day | The sample anhydrous lactitol separates and albumen precipitation, and system is stable. | The sample anhydrous lactitol separates and albumen precipitation, and system is stable. | The sample anhydrous lactitol separates and albumen precipitation, and system is stable. | The sample anhydrous lactitol separates and albumen precipitation, and system is stable. |
| 3 days | The sample anhydrous lactitol separates and albumen precipitation, and system is stable. | The sample anhydrous lactitol separates and albumen precipitation, and system is stable. | The sample anhydrous lactitol separates and albumen precipitation, and system is stable. | The sample anhydrous lactitol separates and albumen precipitation, and system is stable. |
| 5 days | The sample anhydrous lactitol separates and albumen precipitation, and system is stable. | The sample anhydrous lactitol separates and albumen precipitation, and system is stable. | The sample anhydrous lactitol separates and albumen precipitation, and system is stable. | The sample anhydrous lactitol separates and albumen precipitation, and system is stable. |
| 7 days | There is slight water and milk to separate water layer thickness 0.5mm; Slight white precipitate is arranged, account for 0.4% of gross weight. | There is slight water and milk to separate water layer thickness 0.5mm; Slight white precipitate is arranged, account for 0.3% of gross weight. | There is slight water and milk to separate water layer thickness 0.5mm; Slight white precipitate is arranged, account for 0.4% of gross weight. | There is slight water and milk to separate water layer thickness 0.5mm; Slight white precipitate is arranged, account for 0.6% of gross weight. |
| 12 days | There is slight water and milk to separate water layer thickness 0.5mm; Slight white precipitate is arranged, account for 0.6% of gross weight. | There is slight water and milk to separate water layer thickness 0.5mm; Slight white precipitate is arranged, account for 0.4% of gross weight. | There is slight water and milk to separate water layer thickness 0.5mm; Slight white precipitate is arranged, account for 0.6% of gross weight. | There is slight water and milk to separate water layer thickness 0.5mm; Slight white precipitate is arranged, account for 0.6% of gross weight. |
| 20 days | There is slight water and milk to separate water layer thickness 1mm; Slight white precipitate is arranged, account for 0.8% of gross weight. | There is slight water and milk to separate water layer thickness 0.8mm; Slight white precipitate is arranged, account for 0.6% of gross weight. | There is slight water and milk to separate water layer thickness 1mm; Slight white precipitate is arranged, account for 0.6% of gross weight. | There is slight water and milk to separate water layer thickness 1mm; Slight white precipitate is arranged, account for 0.8% of gross weight. |
| 30 days | There is slight water and milk to separate water layer thickness 1mm; Slight white precipitate is arranged, account for 0.8% of gross weight. | There is slight water and milk to separate water layer thickness 1mm; Slight white precipitate is arranged, account for 0.8% of gross weight. | There is slight water and milk to separate water layer thickness 1mm; Slight white precipitate is arranged, account for 0.8% of gross weight. | There is slight water and milk to separate water layer thickness 1mm; Slight white precipitate is arranged, account for 0.8% of gross weight. |
| 40 days | There is slight water and milk to separate water layer thickness 1mm; Slight white precipitate is arranged, account for 1% of gross weight. | There is slight water and milk to separate water layer thickness 1mm; Slight white precipitate is arranged, account for 0.8% of gross weight. | There is slight water and milk to separate water layer thickness 1mm; Slight white precipitate is arranged, account for 0.8% of gross weight. | There is slight water and milk to separate water layer thickness 1mm; Slight white precipitate is arranged, account for 1% of gross weight. |
From the result of table 2 as can be seen, the active lactic acid bacteria drink that contains particle of the present invention, during 0～6 ℃ of low temperature is preserved 40 days in the system excellent in stability, liquid phase is even, does not have unacceptable layering, albumen precipitation and fat floating phenomenon.
The particle suspension stability is investigated experiment
Product with embodiment 1～4 is an observation sample, leaves standstill under the condition at 0～6 ℃ and places, and detects the distribution of particles in the product between different resting periods, investigates the suspension stability of particle.The detection method of distribution of particles: the whole product upper, middle and lower trisection of contracting for fixed output quotas that leaves standstill, pour into successively in the clean container, consider with the size sieves of 1.00mm and particle, with the wet amount of difference assay weighing particle.The wet amount of the particle of upper, middle and lower-ranking is done ratio, and definition middle level amount is 1.00, determines the distribution situation of particle.Outcome record is in table 3.
Distribution of particles contrast table in table 3, the embodiments of the invention product
| Time | Layer | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| 1 day | On | 0.98 | 1.01 | 1.01 | 0.99 |
| In | 1.00 | 1.00 | 1.00 | 1.00 | |
| Down | 1.04 | 0.98 | 1.02 | 1.02 | |
| 3 days | On | 1.00 | 1.01 | 1.00 | 0.99 |
| In | 1.00 | 1.00 | 1.00 | 1.00 | |
| Down | 1.06 | 1.00 | 1.04 | 1.02 |
| 5 days | On | 1.00 | 1.00 | 0.98 | 0.98 |
| In | 1.00 | 1.00 | 1.00 | 1.00 | |
| Down | 1.06 | 1.02 | 1.05 | 1.04 | |
| 7 days | On | 1.00 | 0.98 | 0.98 | 0.98 |
| In | 1.00 | 1.00 | 1.00 | 1.00 | |
| Down | 1.06 | 1.02 | 1.05 | 1.05 | |
| 12 days | On | 0.98 | 0.98 | 0.98 | 0.98 |
| In | 1.00 | 1.00 | 1.00 | 1.00 | |
| Down | 1.06 | 1.04 | 1.05 | 1.05 | |
| 20 days | On | 0.98 | 0.98 | 0.98 | 0.96 |
| In | 1.00 | 1.00 | 1.00 | 1.00 | |
| Down | 1.07 | 1.06 | 1.06 | 1.06 | |
| 30 days | On | 0.98 | 0.96 | 0.96 | 0.96 |
| In | 1.00 | 1.00 | 1.00 | 1.00 | |
| Down | 1.07 | 1.07 | 1.06 | 1.07 | |
| 40 days | On | 0.96 | 0.96 | 0.96 | 0.96 |
| In | 1.00 | 1.00 | 1.00 | 1.00 | |
| Down | 1.08 | 1.07 | 1.07 | 1.07 |
From the data of table 3 as can be seen, the active lactic acid bacteria drink that contains particle of the present invention, the upper, middle and lower-ranking distribution of particles is very even, and the grain amount difference is very little; Can be suspended in more equably in the product at certain shelf life endoparticle, the stabilising system in the product of the present invention can guarantee that product is at certain shelf life endoparticle suspension stability.
Claims (8)
1. one kind contains the active lactic acid bacteria drink of chewing particle, gross weight with this active lactic acid bacteria drink is a benchmark, its raw material is formed and is comprised: milk 25%～75%, particle sauce 3%～20%, stabilizing agent 0.2%～0.7% and suitable quantity of water, and contain in this beverage 〉=1 * 10
6The lactic acid bacteria of the work of cfu/ml;
Described stabilizing agent comprises 0.01%～0.04% low-acyl gellan gum, also comprises in the propylene glycol alginate of 0.2%～0.6% sodium carboxymethylcellulose, 0.1%～0.5% pectin and 0.1%～0.3% one or more;
The difference of the soluble solid content value of described particle sauce and the soluble solid content value of active lactic acid bacteria drink is with Brix (%) value representation≤4;
And this active lactic acid bacteria drink is produced in accordance with the following methods and is obtained, and this method comprises the steps:
Will be through the milk inoculating lactic acid bacterium of sterilization, fermentation obtains the sour milk base-material;
In water fully after the dissolving, sterilization cools to below 45 ℃ with stabilizing agent, and fully mixed with the sour milk base-material then, homogeneous obtains the active lactic acid bacteria drink base-material;
To mix with the active lactic acid bacteria drink base-material through the particle sauce of sterilization;
Can obtains described active lactic acid bacteria drink product.
2. active lactic acid bacteria drink according to claim 1, wherein, described lactic acid bacteria comprises one or more in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei and the Lactobacillus rhamnosus.
3. active lactic acid bacteria drink according to claim 1, wherein, described sodium carboxymethylcellulose is the sodium carboxymethylcellulose of anti-acid, and described pectin is high-ester pectin, and described propylene glycol alginate is the propylene glycol alginate of high ester.
4. active lactic acid bacteria drink according to claim 1, wherein, described particle sauce comprises: the combination of one or more in fruit particle sauce, vegetables particle sauce, nut granule sauce, the cereal-granules sauce.
5. active lactic acid bacteria drink according to claim 1, wherein, described particle sauce comprises: the fiber grain sauce after colloid and/or the fruit fermentation.
6. according to claim 4 or 5 described active lactic acid bacteria drinks, wherein, that particle in the described particle sauce is is circular substantially, square, rectangle or erose graininess, and grain diameter or length are greater than 1.5mm and can be the round tubular can head of 25mm by diameter.
7. method of producing each described active lactic acid bacteria drink of claim 1～6, this method comprises the steps:
Will be through the milk inoculating lactic acid bacterium of sterilization, fermentation obtains the sour milk base-material;
In water fully after the dissolving, sterilization cools to below 45 ℃ with stabilizing agent, and fully mixed with the sour milk base-material then, homogeneous obtains the active lactic acid bacteria drink base-material;
To mix with the active lactic acid bacteria drink base-material through the particle sauce of sterilization;
Can obtains described active lactic acid bacteria drink product.
8. production method according to claim 7 wherein, is to utilize the on-line mixing device with described particle sauce and active lactic acid bacteria drink base-material on-line mixing.
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