CN101715817A - Carbonated water-added active lactobacillus beverage and preparation method thereof - Google Patents
Carbonated water-added active lactobacillus beverage and preparation method thereof Download PDFInfo
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- CN101715817A CN101715817A CN200910260319A CN200910260319A CN101715817A CN 101715817 A CN101715817 A CN 101715817A CN 200910260319 A CN200910260319 A CN 200910260319A CN 200910260319 A CN200910260319 A CN 200910260319A CN 101715817 A CN101715817 A CN 101715817A
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Abstract
The invention relates to an active lactobacillus beverage and a preparation method thereof, in particular to a carbonated water-added active lactobacillus beverage, belonging to the technical field of dairy products. The carbonated water-added active lactobacillus beverage comprises the following components: 200-500kg of milk (or reconstituted milk), 1.5-5kg of emulsification stabilizing agent, 2-10kg of lactalbumin, 0.5-4kg of cheese powder, 50-200kg of sweetener (or white granulated sugar), 50-300kg of water, 200-600kg of carbonated water (soda), 200-250DCU of strain, 0.1-2kg of essence and 1-200g of sour regulating agent. The invention provides the carbonic acid active lactobacillus beverage which has smooth taste, unique flavour and the unique nutrition effect of improving the gastrointestinal tract function, and the like in addition to have the thirst quenching function of common carbonic acid beverages.
Description
Technical field
The present invention relates to a kind of active lactic acid bacteria drink and preparation method thereof, particularly add active lactic acid bacteria drink of carbonated water 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 add carbonated water (soda water), the perfection of carbon dioxide and sour milk is merged in the product, make that the product mouthfeel is freely refreshing, unique flavor, except that having the quenching one's thirst of general soda, also have nutrition, function original improve effects such as gastrointestinal function.The biodiasmin lactic acid bacteria more helps nutrient absorption/degree of depth coordinating intestines and stomach, strengthens body immunity, makes 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 send out type pure sour milk beverage, its production technology is than the lactic acid drink complexity of blending type, the production cycle is also much longer.
Summary of the invention
Thereby the purpose of this invention is to provide that a kind of nutrition arrangement is more balanced, carbonic acid refrigerant tasty and refreshing, promote the production of body fluid to quench thirst, more add the beverage that can promote colony balance in the body allow the more healthy biodiasmin of health.
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, lactalbumin 2-10Kg, cheese's powder 0.5-4Kg, sweetener (or white granulated sugar) 50g-200Kg, water 50-300Kg, carbonated water (soda water) 200-600Kg, 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 carbonated water is selected from soda water, be water, edible CO 2, with one or more combination in magnesium sulfate, sodium acid carbonate, calcium chloride, four kinds of materials of sodium sulphate, wherein, the main source of carbonated water is commercially available soda water, meets GB/T 10792-2008 and GB 2759.2.
The preferred content of described carbonated water is to contain carbonated water 200-600 gram in per 1000 gram biodiasmins.The interpolation kind and the addition of carbonated water can be adjusted according to finished product
Because commercially available soda major part is that carbon dioxide is water-soluble at present, does not almost have what nutritional labeling, only can play the effect of quenching one's thirst.And some active lactic acid bacteria drinks, owing to added fermented dairy product, the mouthfeel aspect lacks salubrious pleasant characteristics, and characteristics of the present invention just are: utilize traditionally people to the hobby of soda, add the nutrient health of active lactic acid bacteria drink, and in whole system, make the two perfect combination, the phenomenon that does not have layering and whey to separate out; So the present invention point is selected perfect combination at the two exactly, and has guaranteed the stability series of whole system, make product in mouthfeel with visually all show its uniqueness, this also is creative place of the present invention.
Described biodiasmin is selected from lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, is the combination by arbitrary proportion 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.
Described lactalbumin is selected from concentrated whey protein powder---and WPC80, promptly protein content is 80%.
Described cheese's powder is selected from processing cheese or natural cheese, is preferably Pa Masen, Qie Da, up to wherein one or more combination, and mineral matter and/or salt.
Described essence is the wherein combination of one or more local flavors in lemon, cola, grapefruit, cowberry, grape, blackcurrant, grape fruit, the orange.
Described sweetener is that white granulated sugar, button are sweet, honey element, AK sugar, acesulfame potassium, HFCS, maltitol, antierythrite, in one or more combination.
Described emulsion stabilizer is selected from: phosphatide, carragheen, guar gum, locust bean gum, go alone a kind of and/or multiple combination of ester, sucrose ester, ratio is preferably phosphatide: carragheen: melon bean gum: locust bean gum: go alone ester: sucrose ester is 1-2: 1-5: 1-3: 1-3: 0-2: 0-2, more preferably 1: 3: 2: 2: 1: 1.
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: that 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) interpolation of carbonated water; (14) 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;
The interpolation step of carbonated water is: carbonated water can in advance is in bottle;
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.This product can adopt plastic bottle packing; Also can adopt packings such as tinplate.
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 carbonated water active lactic acid bacteria drink helps to alleviate indigestion and constipation symptom.
D) beauty treatment: the carbonated water Wheat Protein, can prevent skin aging.
E) described biodiasmin is convenient to long-time preservation through aseptic packaging, carries and eat convenient.
The specific embodiment
Embodiments of the present invention are intended to explain invention; rather than restriction protection scope of the present invention; the any those of ordinary skill in this area all should be able to know clearly and understand; to specifications disclosed proportion be can completely inerrably implement of the present invention; any difference slightly on the nutrition that causes because of the difference in milk milk source should be as the embodiment of the invention and the inconsistent reason of specification; so the present invention is intended to protect the aim of adding nutriment, rather than ratio especially strictly will be limited on the some concrete numerical value.
Embodiment 1
(1) with white granulated sugar (56.25Kg), with 200Kg, the dissolving of 75 ℃ of milk liquid, and stir 10min, again cheese's powder (0.9Kg) and WPC80 (4.5Kg) are added after the dissolving, stir 10min, standby.
(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.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70OT.
(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 152.5Kg, the limit edged stirs.Be heated to 95 ℃, insulation 600S sterilization.Be cooled to 20 ℃ standby.Stabilizing agent is: phosphatide, carragheen, guar gum, locust bean gum, went alone ester, sucrose ester part by weight 1: 3: 2: 2: 1: 1.
(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) interpolation of carbonated water: press the amount can in advance of carbonated water 352.5Kg in the PE bottle with per ton.
(11) can, storage.Finished product after the can places 2 ℃ of refrigerations down immediately in 15min.
Embodiment 2
(1) white granulated sugar (56.25Kg), cheese's powder (0.9Kg) and WPC80 (4.5Kg) are added in 282.5Kg, the 65 ℃ of milk, stir 10min, standby.
(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.
(5) 43 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70OT.
(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 152.5Kg, the limit edged stirs.Be heated to 95 ℃, insulation 600S sterilization.Be cooled to 20 ℃ standby.Stabilizing agent is: phosphatide, carragheen, guar gum, locust bean gum, the part by weight of going alone ester, sucrose ester are 1: 5: 3: 3: 2: 2.
(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) interpolation of carbonated water: press the amount can in advance of carbonated water 352.5Kg in the PE bottle with per ton.
(11) can, storage.Finished product after the can places 2 ℃ of refrigerations down immediately in 15min.
Embodiment 3
(1) white granulated sugar (56.25Kg), cheese's powder (0.9Kg) and WPC80 (4.5Kg) are added in 300Kg, the 70 ℃ of milk liquid milk, stir 10min, standby.
(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.
(5) 44 ℃ of condition bottom fermentations, terminal point acidity is controlled at 75OT.
(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 202.5Kg, the limit edged stirs.Be heated to 95 ℃, insulation 600S sterilization.Be cooled to 20 ℃ standby.Stabilizing agent is: phosphatide, carragheen, guar gum, locust bean gum part by weight are 2: 1: 1: 1.
(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) interpolation of carbonated water: press the amount can in advance of carbonated water 302.5Kg in the PE bottle with per ton.
(11) 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 200Kg, the dissolving of 55 ℃ of milk liquid, and stir 10min, again cheese's powder (0.9Kg) and WPC80 (4.5Kg) are added after the dissolving, stir 10min, standby.
(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.
(5) 44 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70OT.
(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 202.5Kg, the limit edged stirs.Be heated to 95 ℃, insulation 600S sterilization.Be cooled to 20 ℃ standby.Stabilizing agent is: phosphatide, carragheen, guar gum, locust bean gum, go alone ester, the sucrose ester part by weight is 2: 5: 1: 1: 2: 2.
(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) interpolation of carbonated water: press the amount can in advance of carbonated water 302.5Kg in the PE bottle with per ton.
(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 200Kg, the dissolving of 55 ℃ of milk liquid, and stir 10min, again cheese's powder (0.9Kg) and WPC80 (4.5Kg) are added after the dissolving, stir 20min, standby.
(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.
(5) 45 ℃ of condition bottom fermentations, terminal point acidity is controlled at 75OT.
(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 252.5Kg, the limit edged stirs.Be heated to 95 ℃, insulation 600S sterilization.Be cooled to 20 ℃ standby.Stabilizing agent is: phosphatide, carragheen, guar gum, locust bean gum, the part by weight of going alone ester are 2: 1: 3: 1: 2.
(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) interpolation of carbonated water: press the amount can in advance of carbonated water 252.5Kg in the PE bottle with per ton.
(12) can, storage.Finished product after the can places 4 ℃ of refrigerations down immediately in 15min.
Embodiment 6-9
Change the fresh milk among the embodiment 1-4 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: 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 | ??8.0 |
| Rare denseness | ??8.3 |
| Sugariness | ??8.6 |
| Acidity | ??8.6 |
| Children's slippery | ??8.2 |
| The mouthfeel of stopping | ??9.0 |
| Aftertaste | ??8.0 |
| Fragrance | ??8.6 |
| Whole sensation | ??8.8 |
Claims (12)
1. active lactic acid bacteria drink that adds carbonated water, 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, lactalbumin 2-10Kg, cheese's powder 0.5-4Kg, sweetener (or white granulated sugar) 50g-200Kg, water 50-300Kg, carbonated water (soda water) 200-600Kg, bacterial classification 200-250DCU, essence 0.1-2Kg, tart flavour conditioning agent 1-200g.
2. carbonic acid 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 carbonated water is selected from soda water, be water, edible CO 2, with one or more combination in magnesium sulfate, sodium acid carbonate, calcium chloride, four kinds of materials of sodium sulphate, wherein, the main source of carbonated water is commercially available soda water, meets GB/T 10792-2008 and GB 2759.2.
4. active lactic acid bacteria drink according to claim 1 is characterized in that, described lactalbumin is selected from concentrated whey protein powder---WPC80, promptly protein content is 80%.
5. active lactic acid bacteria drink according to claim 1 is characterized in that, described cheese's powder is selected from processing cheese or natural cheese, is preferably Pa Masen, Qie Da, up to wherein one or more combination, and mineral matter and/or salt.
6. active lactic acid bacteria drink according to claim 1 is characterized in that described biodiasmin is selected from lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, is the combination by arbitrary proportion of two kinds of lactic acid bacterias and two kinds of probios.
7. 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 lemon, cola, grapefruit, cowberry, grape, blackcurrant, grape fruit, the orange.
8. active lactic acid bacteria drink according to claim 1 is characterized in that, described sweetener is that white granulated sugar, button are sweet, one or more combination in the honey element, AK sugar, acesulfame potassium, HFCS, maltitol, antierythrite.
9. active lactic acid bacteria drink according to claim 1, it is characterized in that: described emulsion stabilizer is selected from: phosphatide, carragheen, guar gum, locust bean gum, go alone a kind of and/or multiple combination of ester, sucrose ester, ratio is preferably phosphatide: carragheen: melon bean gum: locust bean gum: go alone ester: sucrose ester is 1-2: 1-5: 1-3: 1-3: 0-2: 0-2, more preferably 1: 3: 2: 2: 1: 1.
10. 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.
11. the preparation method according to the described biodiasmin of claim 1-10 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) interpolation of carbonated water; (14) sterile filling.
12. method according to claim 11 is characterized in that: wherein, described step (1) raw material is checked and accepted and is: 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;
The interpolation of described step (13) carbonated water: carbonated water can in advance is in bottle;
Described step (14) 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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| CN102422896A (en) * | 2011-11-29 | 2012-04-25 | 内蒙古伊利实业集团股份有限公司 | Cheese-flavored milk beverage and preparation method thereof |
| CN102550667A (en) * | 2010-12-21 | 2012-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Preparation method of carbonated lactobacillus beverage |
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| CN104585315A (en) * | 2014-12-17 | 2015-05-06 | 杭州娃哈哈科技有限公司 | Preparation method of fermentation type carbonated beverage containing milk |
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