CN101595920A - A kind of fine and soft active lactic acid bacteria drink of fruit and preparation method thereof that adds - Google Patents
A kind of fine and soft active lactic acid bacteria drink of fruit and preparation method thereof that adds Download PDFInfo
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- CN101595920A CN101595920A CNA2009101586654A CN200910158665A CN101595920A CN 101595920 A CN101595920 A CN 101595920A CN A2009101586654 A CNA2009101586654 A CN A2009101586654A CN 200910158665 A CN200910158665 A CN 200910158665A CN 101595920 A CN101595920 A CN 101595920A
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Abstract
The present invention relates to a kind of liquid milk, particularly a kind of fine and soft active lactic acid bacteria drink of fruit and preparation method thereof that adds.Belong to the dairy technology field.The fine and soft active lactic acid bacteria drink of fruit provided by the present invention, the component that comprises following weight per ton: milk (or reconstituted milk) 200-500kg, emulsion stabilizer 1.5-5kg, the fine and soft 50-150kg of fruit, sweetener (or white granulated sugar) 50g-200kg, water 200-700kg, bacterial classification 200-250DCU, essence 0.1-2kg, tart flavour conditioning agent 1-200g.Active lactic acid bacteria drink of the present invention: thus have that nutrition arrangement is more balanced, the fine and soft nutrition of fruit is visible, the smell of fruits is very sweet, more add and can promote colony balance in the body allow more healthy biodiasmin of health and the advantage of probio.
Description
Technical field
The present invention relates to a kind of active lactic acid bacteria drink, particularly add fine and soft active lactic acid bacteria drink of fruit and preparation method thereof.Belong to the dairy technology field.
Background technology
At present, along with people to the understanding of health and the pursuit of high-quality hobby product, the demand of lactic acid bacteria drink progressively increases, lactic acid bacteria has the gut flora of adjusting balance, increases gastroenteritic power, improves diarrhoea, constipation, avoid lactose intolerance, prevention enterogastric diseases, maintenance stomach; Suppress the breeding of spoilage organisms in the intestines and reduce harmful substance, reduce the cholesterol in the blood, to alleviate burden of liver, Antialcoholic liver-protecting; Improve immunity of organisms (promptly having immunity effect effect and antitumaous effect); Improve the absorptivity of body to calcium, phosphorus, iron.Functions such as antifatigue, toxin-expelling and face nourishing beauty treatment.And the beverage of selling in the market mostly is the blending type sour milk beverage greatly, the existence of non-activity lactic acid bacteria in its beverage, and functional also remaining further investigated.And the present invention be fresh milk through lactobacillus-fermented to the basis of active lactic acid bacteria drink on to add fruit fine and soft, fruit perfection fine and soft and sour milk is merged in the product, make mouthfeel pure and fresh smooth, biodiasmin more helps nutrient absorption/degree of depth coordinating intestines and stomach, strengthen body immunity, make you distribute the youth glamour.Owing in production process of the present invention, inoculated Bacillus acidi lactici, streptococcus thermophilus etc. in the raw material, through fermentation after a while, the part sugar of lactic acid bacteria distintegrant in the raw material produces a certain amount of lactic acid and some other fragrant material.Therefore, sour milk beverage removes the same nutrient protein that is rich in lactic acid drink, outside the sour and sweet palatability, also has the soft characteristics of fragrance.In this, it is more slightly better than the lactic acid drink of blending type.As the sour milk beverage of sending out type pure, its production technology is than the lactic acid drink complexity of blending type, and the production cycle is also much longer.
Summary of the invention
A kind of nutrition arrangement is more balanced, the fine and soft nutrition of fruit is visible, the smell of fruits is very sweet, the mouthfeel sweet-smelling is smooth, more add the beverage that can promote the interior colony balance of body allow the more healthy biodiasmin of health thereby the purpose of this invention is to provide.
Product of the present invention and preparation method are as follows:
A kind of active lactic acid bacteria drink of the present invention, wherein, every preparation 1000Kg final products, required component and weight portion are as follows: milk (or reconstituted milk) 200-500Kg, emulsion stabilizer 1.5-5Kg, the fine and soft 50-150Kg of fruit, sweetener (or white granulated sugar) 50g-200Kg, water 200-700Kg, bacterial classification 200-250DCU, essence 0.1-2Kg, tart flavour conditioning agent 1-200g.
Above-mentioned milk is full-cream fresh milk of nonreactive or milk powder recovery milk.
The full-cream fresh milk of above-mentioned nonreactive, preferred: fat is greater than 3.3%, and protein is greater than 3.0%.Also can adopt whole milk powder or other dairy products (whole milk powder etc.) to be combined to form reconstituted milk, be equal to the nutrient that fresh milk among the present invention is provided.
Described fruit young pilose antler is selected from the combination of white granulated sugar, stabilizing agent and beta carotene, lutein, lemon yellow, light blue, capsanthin, sunset yellow, burnt sugar coloring, alkermes, carmine wherein one or more pigments, and wherein, fine and soft composition and the weight portion thereof of fruit is:
Water 90-99g
White granulated sugar 1-10g
Stabilizing agent 0.5-2g/10g
Beta carotene 0.005-0.5g
Lutein 0.05-0.5g
Lemon yellow 0.005-0.05g
Light blue 0.005-0.02g
Capsanthin 0.005-0.5g
Sunset yellow 0.005-0.05g
Burnt sugar coloring 0.005-1.0g
Alkermes 0.005-0.15g
Carmine 0.001-0.05g
The preferred content of described fruit young pilose antler is to contain the fine and soft 50-150 of fruit gram in per 100 gram biodiasmins.Fine and soft interpolation kind and the addition of fruit can be adjusted according to finished product; Preferably: fine and soft composition and the weight thereof of fruit is divided into: white granulated sugar 6-7g, stabilizing agent 0.7-1.5g, beta carotene 0.05g.
Because other contain the beverage of fruit grain, poor stability can appear in product, shortcomings such as brown stain, and characteristics of the present invention are: utilize the fine and soft truly fruit grain that replaces of fruit, and in the manufacturing process of product, because the fruit young pilose antler has certain mass, the phenomenon of come-up or precipitation can take place in sour milk beverage, cause the destruction of whole system, so inventive point of the present invention is exactly to select the fine and soft composition of suitable fruit at this type of problem, and in the fine and soft interpolation of fruit, improve, making that fruit is fine and soft forms stable its uniqueness that shows on the vision and the sense of taste in product, be creative place of the present invention.
Described biodiasmin is selected from lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, is the combination of two kinds of lactic acid bacterias and two kinds of probios.Wherein, lactobacillus acidophilus and Bifidobacterium Bifidum can suppress the harmful bacteria growing of intestines and stomach, improve micro ecology of gastrointestinal tract, and lactobacillus acidophilus can promote beneficial bacterium growths such as Bifidobacterium.Streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus, bifidobacterium lactis are formed the deal ratio can be 3: 3: 1: 1 or be 3: 3: 2: 1.
Described essence is the wherein combination of one or more local flavors in apricot flavor, banana, cowberry, grape, blackcurrant, grape fruit, lemon, orange, muskmelon, peach, pears, the strawberry.
Described sweetener is that white granulated sugar, button are sweet, honey element, AK sugar, acesulfame potassium, HFCS, maltitol, antierythrite, in one or more combination.Wherein, consumption is: this area conventional amount used.
Described emulsion stabilizer is selected from: phosphatide, microcrystalline cellulose, carragheen, guar gum, locust bean gum, agar, converted starch, go alone a kind of and/or multiple combination of ester, sucrose ester.Preferred carragheen 0.1-0.5kg, microcrystalline cellulose 0.3-1kg, agar 0.1-2kg, converted starch 4.5-6.5kg.。
Described tart flavour conditioning agent is selected from: a kind of and/or multiple combination of citric acid, lactic acid, tartaric acid and malic acid.
The preparation method of described biodiasmin is characterized in that: comprise the steps:
(1) raw material examination, standardization; (2) batching; (3) stirring, mixing, constant volume; (4) preheating and homogeneous; (5) sterilization; (6) inoculation; (7) fermentation; (8) cooling; (9) preparation of syrup; (10) mix with the cultured milk; (11) acid adjustment; (12) homogeneous; (13) the fine and soft preparation of fruit; (14) the fine and soft interpolation of fruit; (15) sterile filling.
Raw material is checked and accepted step: 72 ° of alcohol protein stabilizations, and acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃; Described raw material milk normalization step is: milk temperature (45-50 ℃) and circulation timei (15 minutes), fat and non-fat solid must reach the regulation requirement after the standardization: to the requirement of cow's milk: fatty 〉=3.3%, protein 〉=3.0% non-fat solid 〉=8.1%; Milk carries out standardization through coarse filtration, centrifugal clean breast.Be stored in temperature and be the mixing tank about 4 ℃;
The step of batching is:
A. as adopting reconstituted milk, whole milk powder adds water in 50-60 ℃, hydration time 20-30min; Add mixing tank;
B. sweetener, emulsifying agent are mixing more than 45 ℃, add mixing tank.
The step of stirring, mixing, constant volume is: the material in the mixing tank was stirred 5-20 minute fully mixing, and additional soft water, constant volume;
The step of preheating and homogeneous is:
A. preheating: with the material in the mixing tank 65-90 ℃ of preheating;
B. homogeneous: with the material homogeneous in the mixing tank, homogenization pressure: gross pressure is 18-25Mpa, and first class pressure is 10-20Mpa, and secondary pressure is 8-10Mpa;
The step of sterilization is: be cooled to before the sterilization below 10 ℃, detect be allowed for access after qualified homogeneous, sterilization, concrete condition is: material carries out homogeneous under 18-20Mpa/65-70 ℃ of condition, sterilization under 95-100 ℃/300S condition;
The step of inoculation is: material is cooled to 43-45 ℃, is sprinkled into described direct putting type powder bacterial classification, mixes 20min, closes agitator;
The step of fermentation is: material is 41-45 ℃ of fermentation, and terminal point acidity is controlled at 75-80 ° of T;
The step of cooling is: after acidity reaches requirement, open frozen water, crawl agitator 30 seconds turns over cylinder to surge tank, and temperature is controlled at 18-20 ℃, notes regulating flow;
The preparation process of syrup is: take by weighing that stabilizing agent and sweetener are dried to be mixed evenly, add in about 70 ℃ the hot water, the limit edged stirs; Be heated to 95 ℃, insulation 5min;
The step that syrup mixes with the cultured milk is: above-mentioned syrup is cooled to about 20 ℃ syrup and cultured milk be mixed;
The step of acid adjustment is: pH=4.0-4.2 is arrived in the material acid adjustment;
The step of homogeneous is: the material homogenization pressure: gross pressure is 18-25Mpa, and first class pressure is 10-20Mpa, and secondary pressure is 8-10Mpa;
Preparation that fruit is fine and soft and the fine and soft interpolation step of fruit are: be mixed evenly with sweetener, stabilizing agent and colouring agent are dried earlier, be added to the water, be heated to 90 ℃, insulation 10min, cooling joins glue thread shape in the mixed solution of cultured milk and syrup, the limit edged stirs, and places 2-3min.
The step of sterile filling is: temperature is reduced to 10 ℃ within an hour, and intact back refrigerates 24 hours down at 2-6 ℃, obtains described active lactic acid bacteria drink.
The invention has the advantages that:
A) improve gastrointestinal function, regulate intestinal microecology, suppress harmful bacteria growing;
B) promote gastrointestinal motility, help digest, prevent constipation;
C) the fine and soft nutrition of the fruit of adding is visible, the smell of fruits is very sweet, in mouthfeel with visually give the attraction of uniqueness;
D) described biodiasmin uses PET bottle or pop can, carries and eat convenient.
Specific embodiments
Embodiment 1
(1) with white granulated sugar (56.25Kg), with 200Kg, the dissolving of 75 ℃ of milk liquid, and it is standby to stir 20min.
(2) remaining milk is mixed also quantitatively to 450Kg.Be preheating to before the sterilization below 65 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 600S condition.
(4) material is cooled to 42 ℃, is sprinkled into direct putting type powder bacterial classification 250u, mixes 10min.The proportioning of bacterial classification is as follows: it is 3: 3: 1 that streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus, bifidobacterium lactis are formed the deal ratio: 1.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 18 ℃.
(7) preparation of syrup: take by weighing that stabilizing agent 4Kg and white granulated sugar 43.5Kg are dried to be mixed evenly, add among about 70 ℃ the hot water 502.5Kg, the limit edged stirs.Be heated to 95 ℃, insulation 600S sterilization.Be cooled to 20 ℃ standby.Wherein, the stabilizing agent proportioning is: carragheen 0.1kg, microcrystalline cellulose 0.3kg, agar 0.1kg, converted starch 4.5kg.
(8) syrup and cultured milk are mixed, add essence 0.9Kg, adding citric acid is 4.2 to pH.
(9) homogeneous, material carry out homogeneous at 20Mpa under 20 ℃ of conditions.
(10) the fine and soft preparation of fruit: take by weighing that stabilizing agent 1.2Kg and 7.2Kg white granulated sugar and 6g β-carrot, 0.3g light blue, 0.06g kermes red pigment are dried to be mixed evenly, join in the 111.6Kg water, be heated to 95 ℃, be incubated the 600S sterilization, be cooled to 20 ℃ standby.
(11) the fine and soft interpolation of fruit: will fruit fine and soft being in the mixed solution that the thread shape joins syrup and leavening, the limit edged stirs, and places 2-3 minute.
(12) can, storage.Finished product after the can places 2 ℃ of refrigerations down immediately in 15min.
Embodiment 2
(1) with white granulated sugar (56.25Kg), with 282.5Kg, the dissolving of 65 ℃ of milk liquid, and it is standby to stir 20min.
(2) remaining milk is mixed also quantitatively to 450Kg.Be preheating to before the sterilization below 65 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 600S condition.
(4) material is cooled to 43 ℃, is sprinkled into direct putting type powder bacterial classification 250u, mixes 10min.The proportioning of bacterial classification is as follows: it is 3: 3: 2 that streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus, bifidobacterium lactis are formed the deal ratio: 1.
(5) 43 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 20 ℃.
(7) preparation of syrup: take by weighing that stabilizing agent 4Kg and white granulated sugar 43.5Kg are dried to be mixed evenly, add among about 70 ℃ the hot water 502.5Kg, the limit edged stirs.Be heated to 95 ℃, insulation 600S sterilization.Be cooled to 20 ℃ standby.Wherein, the stabilizing agent proportioning is: carragheen 0.5kg, microcrystalline cellulose 1kg, agar 2kg, converted starch 6.5kg.
(8) syrup and cultured milk are mixed, add essence 1.3Kg, adding malic acid is 4.05 to pH.
(9) homogeneous, material carry out homogeneous at 20Mpa under 20 ℃ of conditions.
(10) the fine and soft preparation of fruit: take by weighing that stabilizing agent 1Kg and 6Kg white granulated sugar and 0.01g light blue, 0.5g burnt sugar coloring, 0.0025 alkermes are dried to be mixed evenly, join in the 93Kg water, be heated to 95 ℃, be incubated the 600S sterilization, be cooled to 20 ℃ standby.
(11) the fine and soft interpolation of fruit: will fruit fine and soft being in the mixed solution that the thread shape joins syrup and leavening, the limit edged stirs, and places 2-3 minute.
(12) can, storage.Finished product after the can places 2 ℃ of refrigerations down immediately in 15min.
Embodiment 3
(1) with white granulated sugar (56.25Kg), with 300Kg, the dissolving of 70 ℃ of milk liquid, and it is standby to stir 20min.
(2) remaining milk is mixed also quantitatively to 450Kg.Be preheating to before the sterilization below 70 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 600S condition.
(4) material is cooled to 44 ℃, is sprinkled into direct putting type powder bacterial classification 250u, mixes 10min.The proportioning of bacterial classification is as follows: it is 3: 3: 2 that streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus, bifidobacterium lactis are formed the deal ratio: 1.
(5) 44 ℃ of condition bottom fermentations, terminal point acidity is controlled at 75 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 20 ℃.
(7) preparation of syrup: take by weighing that stabilizing agent 4Kg and white granulated sugar 43.5Kg are dried to be mixed evenly, add among about 70 ℃ the hot water 502.5Kg, the limit edged stirs.Be heated to 95 ℃, insulation 600S sterilization.Be cooled to 20 ℃ standby.Wherein, the stabilizing agent proportioning is: carragheen 0.5kg, microcrystalline cellulose 0.3kg, agar 2kg, converted starch 4.5kg.
(8) syrup and cultured milk are mixed, add essence 1.3Kg, adding lactic acid is 4.1 to pH.
(9) homogeneous, material carry out homogeneous at 20Mpa under 20 ℃ of conditions.
(10) the fine and soft preparation of fruit: take by weighing that stabilizing agent 1Kg and 6Kg white granulated sugar and 5g beta carotene, 5g capsanthin, 0.5g famille rose, 0.5g sunset yellow are dried to be mixed evenly, join in the 93Kg water, be heated to 95 ℃, be incubated the 600S sterilization, be cooled to 20 ℃ standby.
(11) the fine and soft interpolation of fruit: will fruit fine and soft being in the mixed solution that the thread shape joins syrup and leavening, the limit edged stirs, and places 2-3 minute.
(12) can, storage.Finished product after the can places 6 ℃ of refrigerations down immediately in 15min.
Embodiment 4
(1) with white granulated sugar (56.25Kg), with 350Kg, the dissolving of 65 ℃ of milk liquid, and it is standby to stir 20min.
(2) remaining milk is mixed also quantitatively to 450Kg.Be preheating to before the sterilization below 70 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 600S condition.
(4) material is cooled to 44 ℃, is sprinkled into direct putting type powder bacterial classification 250u, mixes 10min.The proportioning of bacterial classification is as follows: it is 3: 3: 1 that streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus, bifidobacterium lactis are formed the deal ratio: 1.
(5) 44 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 20 ℃.
(7) preparation of syrup: take by weighing that stabilizing agent 4Kg and white granulated sugar 43.5Kg are dried to be mixed evenly, add among about 70 ℃ the hot water 502.5Kg, the limit edged stirs.Be heated to 95 ℃, insulation 600S sterilization.Be cooled to 20 ℃ standby.Wherein, the stabilizing agent proportioning is: carragheen 0.3kg, microcrystalline cellulose 0.6kg, agar 1kg, converted starch 5.5kg.
(8) syrup and cultured milk are mixed, add essence 0.6Kg, adding malic acid is 4.15 to pH.
(9) homogeneous, material carry out homogeneous at 20Mpa under 20 ℃ of conditions.
(10) the fine and soft preparation of fruit: take by weighing that stabilizing agent 1.2Kg and 7Kg white granulated sugar and 5g beta carotene, 5g lutein, 0.5g are lemon yellow driedly to be mixed evenly, join in the 111.8Kg water, be heated to 95 ℃, be incubated the 600S sterilization, be cooled to 20 ℃ standby.
(11) the fine and soft interpolation of fruit: will fruit fine and soft being in the mixed solution that the thread shape joins syrup and leavening, the limit edged stirs, and places 2-3 minute.
(12) can, storage.Finished product after the can places 4 ℃ of refrigerations down immediately in 15min.
Embodiment 5
(1) with white granulated sugar (56.25Kg), with 393.75Kg, the dissolving of 55 ℃ of milk liquid, and it is standby to stir 20min.
(2) remaining milk is mixed also quantitatively to 450Kg.Be preheating to before the sterilization below 65 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 600S condition.
(4) material is cooled to 45 ℃, is sprinkled into direct putting type powder bacterial classification 250u, mixes 10min.The proportioning of bacterial classification is as follows: it is 3: 3: 2 that streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus, bifidobacterium lactis are formed the deal ratio: 1.
(5) 45 ℃ of condition bottom fermentations, terminal point acidity is controlled at 75 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 18 ℃.
(7) preparation of syrup: take by weighing that stabilizing agent 4Kg and white granulated sugar 40Kg are dried to be mixed evenly, add among about 70 ℃ the hot water 506Kg, the limit edged stirs.Be heated to 95 ℃, insulation 600S sterilization.Be cooled to 20 ℃ standby.Wherein, the stabilizing agent proportioning is: carragheen 0.1kg, microcrystalline cellulose 0.8kg, agar 0.9kg, converted starch 4.9kg.
(8) syrup and cultured milk are mixed, add essence 0.8Kg, tartarize is 4.0 to pH.
(9) homogeneous, material carry out homogeneous at 20Mpa under 20 ℃ of conditions.
(10) the fine and soft preparation of fruit: take by weighing that stabilizing agent 9Kg and 1.5Kg white granulated sugar and 7.5g lutein are dried to be mixed evenly, join in the 139.5Kg water, be heated to 95 ℃, be incubated the 600S sterilization, be cooled to 20 ℃ standby.
(11) the fine and soft interpolation of fruit: will fruit fine and soft being in the mixed solution that the thread shape joins syrup and leavening, the limit edged stirs, and places 2-3 minute.
(12) can, storage.Finished product after the can places 4 ℃ of refrigerations down immediately in 15min.
Embodiment 6
Change the fresh milk among the embodiment 1-5 into whole milk powder and add the reconstituted milk that water is blent, other technology and manufacturing parameter are with identical.Also obtain active lactic acid bacteria drink product of the present invention.
The result of invention
Trial test mode: judge personnel for 50 and adopt the mode of blank marking to carry out.The full marks of milk fragrance, rare denseness, sugariness, acidity, young slippery, tasty and refreshing degree, aftertaste, fragrance, 9 indexs of whole sensation are 10 minutes, and mark is high more, and the expression effect is good more, carry out statistical analysis to tasting the result, and the result is as follows:
| Milk fragrance | 8.5 |
| Rare denseness | 8.3 |
| Sugariness | 8.6 |
| Acidity | 8.6 |
| Children's slippery | 8.2 |
| Tasty and refreshing degree | 8.1 |
| Aftertaste | 8.3 |
| Fragrance | 8.6 |
| Whole sensation | 8.5 |
Claims (10)
1. one kind is added the fine and soft active lactic acid bacteria drink of fruit, it is characterized in that: its component and weight part ratio are for example following: milk (or reconstituted milk) 200-500Kg, emulsion stabilizer 1.5-5Kg, the fine and soft 50-150Kg of fruit, sweetener 50g-200Kg, water 200-700Kg, bacterial classification 200-250DCU, essence 0.1-2Kg, tart flavour conditioning agent 1-200g.
2. active lactic acid bacteria drink according to claim 1 is characterized in that: described milk is replaceable to be: whole milk powder, addition are equal to the nutrient (calculating with protein) that fresh milk among the present invention is provided.
3. active lactic acid bacteria drink according to claim 1, it is characterized in that, described fruit young pilose antler is selected from the combination of white granulated sugar, stabilizing agent and beta carotene, lutein, lemon yellow, light blue, capsanthin, sunset yellow, burnt sugar coloring, alkermes, carmine wherein one or more pigments, wherein, fine and soft composition and the weight portion thereof of fruit is:
Water 90-99g
White granulated sugar 1-10g
Stabilizing agent 0.5-2g
Beta carotene 0.005-0.5g
Lutein 0.05-0.5g
Lemon yellow 0.005-0.05g
Light blue 0.005-0.02g
Capsanthin 0.005-0.5g
Sunset yellow 0.005-0.05g
Burnt sugar coloring 0.005-1.0g
Alkermes 0.005-0.15g
Carmine 0.001-0.05g
4. active lactic acid bacteria drink according to claim 1, it is characterized in that, described biodiasmin is selected from lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, be the combination of two kinds of lactic acid bacterias and two kinds of probios, streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus, bifidobacterium lactis are formed the deal ratio can be 3: 3: 1: 1 or be 3: 3: 2: 1.
5. active lactic acid bacteria drink according to claim 1 is characterized in that, described essence is the wherein combination of one or more local flavors in apricot flavor, banana, cowberry, grape, blackcurrant, grape fruit, lemon, orange, muskmelon, peach, pears, the strawberry.
6. active lactic acid bacteria drink according to claim 1 is characterized in that, described sweetener is that white granulated sugar, button are sweet, honey element, AK sugar, acesulfame potassium, HFCS, maltitol, antierythrite, in one or more combination.
7. active lactic acid bacteria drink according to claim 1, it is characterized in that: described emulsion stabilizer is selected from: phosphatide, microcrystalline cellulose, carragheen, guar gum, locust bean gum, agar, converted starch, go alone a kind of and/or multiple combination of ester, sucrose ester, preferred carragheen 0.1-0.5kg, microcrystalline cellulose 0.3-1kg, agar 0.1-2kg, converted starch 4.5-6.5kg.
8. active lactic acid bacteria drink according to claim 1 is characterized in that: described tart flavour conditioning agent is selected from: a kind of and/or multiple combination of citric acid, lactic acid, tartaric acid and malic acid.
9. according to the preparation method of the described biodiasmin of claim 1-8, it is characterized in that: comprise the steps: that (1) raw material is checked and accepted, standardization; (2) batching; (3) stirring, mixing, constant volume; (4) preheating and homogeneous; (5) sterilization; (6) inoculation; (7) fermentation; (8) cooling; (9) preparation of syrup; (10) mix with the cultured milk; (11) acid adjustment; (12) homogeneous; (13) the fine and soft preparation of fruit; (14) the fine and soft interpolation of fruit; (15) sterile filling.
Preparation that wherein said step (13) fruit is fine and soft and the fine and soft interpolation of (14) fruit, method is: earlier with sweetener, stabilizing agent and colouring agent dried be mixed even, be added to the water, be heated to 90 ℃, insulation 10min, cooling joins glue thread shape in the mixed solution of cultured milk and syrup, the limit edged stirs, and places 2-3min.
10. method according to claim 9 is characterized in that: wherein,
Described step (1) raw material is checked and accepted: 72 ° of alcohol protein stabilizations, and acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃;
Described raw material milk normalization step is: milk temperature (45-50 ℃) and circulation timei (15 minutes), fat and non-fat solid must reach the regulation requirement after the standardization: to the requirement of cow's milk: fatty 〉=3.3%, protein 〉=3.0% non-fat solid 〉=8.1%; Milk carries out standardization through coarse filtration, centrifugal clean breast.Be stored in temperature and be the mixing tank about 4 ℃;
Described step (2) batching:
A. as adopting reconstituted milk, whole milk powder adds water in 50-60 ℃, hydration time 20-30min;
Add mixing tank;
B. sweetener, emulsifying agent are mixing more than 45 ℃, add mixing tank.
Described step (3) stirring, mixing, constant volume
Material in the mixing tank was stirred 5-20 minute fully mixing, and additional soft water, constant volume;
(4) preheating of described step and homogeneous
A. preheating: with the material in the mixing tank 65-90 ℃ of preheating;
B. homogeneous: with the material homogeneous in the mixing tank, homogenization pressure: gross pressure is 18-25Mpa, and first class pressure is 10-20Mpa, and secondary pressure is 8-10Mpa;
Described step (5) sterilization: be cooled to before the sterilization below 10 ℃, detect be allowed for access after qualified homogeneous, sterilization, concrete condition is: material carries out homogeneous under 18-20Mpa/65-70 ℃ of condition, sterilization under 95-100 ℃/300S condition;
Described step (6) inoculation: material is cooled to 43-45 ℃, is sprinkled into described direct putting type powder bacterial classification, mixes 20min, closes agitator;
Described step (7) fermentation: material is 41-45 ℃ of fermentation, and terminal point acidity is controlled at 75-80 ° of T;
Described step (8) cooling: after acidity reaches requirement, open frozen water, crawl agitator 30 seconds turns over cylinder to surge tank, and temperature is controlled at 18-20 ℃, notes regulating flow;
The preparation of described step (9) syrup: take by weighing that stabilizing agent and sweetener are dried to be mixed evenly, add in about 70 ℃ the hot water, the limit edged stirs; Be heated to 95 ℃, insulation 5min;
Described step (10) is mixed with the cultured milk: above-mentioned steps (9) syrup is cooled to about 20 ℃ syrup be mixed with the cultured milk;
Described step (11) acid adjustment: pH=4.0-4.2 is arrived in the material acid adjustment;
Described step (12): material homogenization pressure: gross pressure is 18-25Mpa, and first class pressure is 10-20Mpa, and secondary pressure is 8-10Mpa;
Described step (15) sterile filling; Method is reduced to 10 ℃ for temperature within an hour, and intact back obtains described active lactic acid bacteria drink 2-6 ℃ of refrigeration 24 hours down.
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| CNA2009101586654A CN101595920A (en) | 2009-07-04 | 2009-07-04 | A kind of fine and soft active lactic acid bacteria drink of fruit and preparation method thereof that adds |
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| CNA2009101586654A CN101595920A (en) | 2009-07-04 | 2009-07-04 | A kind of fine and soft active lactic acid bacteria drink of fruit and preparation method thereof that adds |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102415443A (en) * | 2011-09-20 | 2012-04-18 | 漯河市永利食品有限公司 | Lactobacillus milk beverage containing high fructose syrup and preparation method thereof |
| CN102754688A (en) * | 2012-07-31 | 2012-10-31 | 陈其钢 | Special fruit grain fermentation camel yogurt |
| CN103155977A (en) * | 2011-12-13 | 2013-06-19 | 光明乳业股份有限公司 | Gamma-amino butyric acid-containing fermentation milk and manufacturing method thereof |
| CN103249317A (en) * | 2010-08-13 | 2013-08-14 | 热尔韦法国达能公司 | Product for the upper gastric sphere |
| WO2013135778A1 (en) * | 2012-03-13 | 2013-09-19 | Danone Gmbh | Process for making sweetened fermented dairy products comprising erythritol |
| CN104824156A (en) * | 2015-05-19 | 2015-08-12 | 江西阳光乳业股份有限公司 | Probiotic-fermented milk |
| CN105901125A (en) * | 2016-04-20 | 2016-08-31 | 昆明加加宁生物制品有限公司 | Lactic acid bacteria milk beverage and preparation method of same |
| CN107647221A (en) * | 2017-09-22 | 2018-02-02 | 芜湖晋诚农业科技有限公司 | A kind of strawberry method for preparing drink of instant |
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2009
- 2009-07-04 CN CNA2009101586654A patent/CN101595920A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103249317A (en) * | 2010-08-13 | 2013-08-14 | 热尔韦法国达能公司 | Product for the upper gastric sphere |
| CN102415443A (en) * | 2011-09-20 | 2012-04-18 | 漯河市永利食品有限公司 | Lactobacillus milk beverage containing high fructose syrup and preparation method thereof |
| CN103155977A (en) * | 2011-12-13 | 2013-06-19 | 光明乳业股份有限公司 | Gamma-amino butyric acid-containing fermentation milk and manufacturing method thereof |
| CN103155977B (en) * | 2011-12-13 | 2014-09-10 | 光明乳业股份有限公司 | Gamma-amino butyric acid-containing fermentation milk and manufacturing method thereof |
| WO2013135778A1 (en) * | 2012-03-13 | 2013-09-19 | Danone Gmbh | Process for making sweetened fermented dairy products comprising erythritol |
| CN102754688A (en) * | 2012-07-31 | 2012-10-31 | 陈其钢 | Special fruit grain fermentation camel yogurt |
| CN104824156A (en) * | 2015-05-19 | 2015-08-12 | 江西阳光乳业股份有限公司 | Probiotic-fermented milk |
| CN104824156B (en) * | 2015-05-19 | 2018-05-18 | 江西阳光乳业股份有限公司 | A kind of probiotics fermention breast |
| CN105901125A (en) * | 2016-04-20 | 2016-08-31 | 昆明加加宁生物制品有限公司 | Lactic acid bacteria milk beverage and preparation method of same |
| CN107647221A (en) * | 2017-09-22 | 2018-02-02 | 芜湖晋诚农业科技有限公司 | A kind of strawberry method for preparing drink of instant |
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Application publication date: 20091209 |