CN101731330A - Method for preparing probiotic brown lactobacillus beverage product with large amount of bacteria - Google Patents
Method for preparing probiotic brown lactobacillus beverage product with large amount of bacteria Download PDFInfo
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Abstract
The invention discloses a method for preparing a probiotic brown lactobacillus beverage product with large amount of bacteria, which comprises the steps of Maillard reaction, probiotic fermentation and post treatment, wherein the probiotic fermentation step comprises: hydrating and sterilizing defatted milk powder or defatted fresh milk, reacting the defatted milk powder or the defatted fresh milk for 2.5 hours at the temperature of between 95 and 98 DEG C till the milky yellow becomes brown at the end point of the reaction, cooling the reaction product to between 37 and 38 DEG C, inoculating the reaction product to a Lactobacillus casei strain, statically fermenting the strain for 48 to 72 hours at the temperature of between 37 and 38 DEG C till the pH reaches 3.8 to 4.0, and cooling the fermentation product to between 2 and 6 DEG C; and the post treatment steps comprises: preparing base solution by using sugar, high fructose corn syrup, pectin and purified water, wherein the weight ratio of the base solution to the probiotic fermentation solution is 1 to 3; and the pH is adjusted to between 3.5 and 3.6; homogenizing the base solution, cooling the base solution to between 2 and 6 DEG C, canning products after passing detection, maturing the products for 4 to 8 hours at the temperature of between 2 and 6 DEG C, and delivery the products from a storage. The number of the living bacteria in the shelf life of the product can reach 1*108 to 1*1,010cfu/ml; and the product has zero fat and super clear mouthfeel, has no viscosity, has high probiotic detection rate, and can effectively keep or recover the intestinal microbial balance.
Description
Technical field
The invention belongs to milk products technology category, relate in particular to a kind of preparation method of probiotic brown lactobacillus beverage product with large amount of bacteria.
Background technology
Along with the development and progress of society, people's life expectancy constantly prolongs; Meanwhile, people pursue quality of life more, and longevity also needs healthy, and the stomach and intestine of function harmony are healthy bases.If often take probio, can effectively keep or recover the gut flora balance.
According to Food and Agricultural Organization of the United Nations/World Health Organization in 2002 definition of (Food and Agriculture Organization is called for short FAO/World Health Organization and is called for short WHO), probio is the microorganism that lives, when taking in liberal quantity, the host is produced the functional health benefit that one or more have demonstration.
Probio have regulate the intestinal flora balance, improve intestinal environment, immunity is infected, is regulated in defaecation, prevention, reduce cancer allergic reaction takes place, slows down, reduce functions such as cholesterol, because of bacterial strain different.
Exist hundreds of different microorganism in the human digestive road, wherein contain beneficial bacterium, neutral bacterium and harmful bacterium, quantity can reach 100,000,000; Generally, they keep certain ecological balance relation each other.
But usually because a variety of causes as improper diet, tired, nervous, infection, use antibiotic etc., gets muddled the gut flora balance.In society now, though economical increase fast, the people's income significantly improves, and rhythm of life is accelerated, and operating pressure increases, and dinner party is many and diet is owed science, causes gut flora unbalance easily.Harmful bacterium breeding occupies advantage, sub-health state occurs, even disease takes place.
In general, all genus active product of probiotic products, at present most of sour milk beverage all is by ordinary lactic acid bacteria on the domestic market: allocate forming behind streptococcus thermophilus and the bulgaria lactobacillus fermentation, and bacterium to count content low, or deactivation type product.Like this, product is by behind the human body hydrochloric acid in gastric juice, and the probio quantity that can survive seldom can not farthest be brought into play its prebiotic effect behind the arrival enteron aisle.
Will keep the viable count of probio in the milk fermentation goods to greatest extent, be the emphasis of current research always, the dairy products of prior art, and probios such as active Bifidobacterium wherein, Lactobacillus casei are poor to low pH value tolerance, easily by the hydrochloric acid in gastric juice deactivation; Very responsive to oxygen, the problem that causes the viable bacteria amount to descend rapidly such as inactivation is needed solution badly easily under aerobic conditions.
Maillard reaction is called non-enzyme browning reaction again, is also referred to as browning reaction; It is a kind of non-enzymatic browning that extensively is present in food industry, it is the reaction between carbonyls (recuding sugars) and amino-compound (amino acid and protein), intend melanocyte through final macromolecular substances melanoidin or the title that generates brown or even black of complicated course, so claim the reaction of carbonyl amine again.The product of Maillard reaction is brown, and carbonyls comprises aldehyde, ketone, reduced sugar in the reactant, and amino-compound comprises amino acid, protein, amine, peptide.The result of this reaction can make food colour deepen and give food certain local flavor.Maillard reaction product has non-oxidizability, and autoxidation shows non-oxidizability, useful health to the brown stain pigment that produces in the Maillard reaction to the grease class.
Summary of the invention
The application's goal of the invention is the above-mentioned defective at prior art, develop a kind of can about 37 ℃, the fermentation, its commodity can tolerate the human stomach acid environment, preserve and have the preparation method of the sour milk beverage product of the high viable count that arrives the human intestine of living.
The application's technical scheme is:
Develop a kind of preparation method of probiotic brown lactobacillus beverage product with large amount of bacteria, divide and make following steps: Maillard reaction, probiotics fermention and post processing is characterized in that:
(1) described Maillard reaction is meant
When using skimmed milk power: part by weight: skimmed milk power: glucose: purify waste water=10～20 parts: 2～6 parts: 70～160 parts;
Skimmed milk power adds purifies waste water and dosage glucose carries out hydration, 40～55 ℃ of hydration temperatures, hydration time: 30～50min; The mixing time and the frequency: 30sec/15min; 95～98 ℃ of sterilization temperatures, 5～10min; The aqua liquid that must sterilize, standby;
The aqua liquid of sterilization, under agitation 95～98 ℃, row Maillard reaction 1.5～2.5h; Be reaction end when reactant liquor becomes sepia by milk yellow, get Maillard reaction liquid, standby;
Or when using defatted fresh milk: part by weight: defatted fresh milk: glucose: purify waste water=60～120 parts: 2～6 parts: 70～160 parts; 95～98 ℃ of sterilization temperatures, 5～10min; The aqua liquid that must sterilize, standby; The aqua liquid of sterilization, under agitation 95～98 ℃, row Maillard reaction 1.5～2.5h; Be reaction end when reactant liquor becomes sepia by milk yellow, get Maillard reaction liquid, standby;
(2) described probiotics fermention is meant:
Maillard reaction liquid is cooled to 37～38 ℃, inoculation Lactobacillus casei (Lactobacillus casei) bacterial classification, and stirring 10～15min is finished in inoculation, in 37～38 ℃ of static fermentation 48～72h, when pH reaches 3.8～4.0, stop fermentation again, be cooled to 2～6 ℃, benefit and give birth to fermented liquid, standby;
(3) described post processing is meant
Acidity regulator prepares part by weight pH to be regulated with acid: purify waste water=1: 10;
95～98 ℃ of sterilization 10min are cooled to 2～6 ℃, get acidity regulator, and are standby;
The base-material preparation
Part by weight: sugar: HFCS: pectin: purify waste water=2～6 parts: 6～10 parts: 0.2～0.6 part: 74～88 parts;
Take by weighing pectin by dosage, sugar and HFCS mix, stirring and dissolving in 〉=70 ℃ of hot water, and be heated to 85～90 ℃, insulation sterilization 10～20min; After being cooled to 30～40 ℃, get the base-material feed liquid, standby;
Close milk and homogeneous base-material: probiotics fermention liquid=1: 3 part by weight; Zymotic fluid and base-material mix, and use the acidity regulator of being prepared to be adjusted to pH 3.5～3.6, carry out seasoning with seasoning amount natural essence by setting taste; Carry out 18～20MPa homogeneous again, be cooled to 2～6 ℃, after the product detection was qualified, can placed 2～6 ℃ of freezers to deposit to goods packing container, and after-ripening 4～8h can do the commodity outbound.
Above-mentioned a kind of high bacterium is counted the method for making of probio brown sour milk beverage, it is characterized in that the bacterial classification of described probiotics fermention, is to select Lactobacillus casei (Lactobacillus casei) for use, and inoculum concentration is by every 100ml Maillard reaction liquid inoculation 0.01～0.03g.
Above-mentioned a kind of high bacterium is counted the method for making of probio brown sour milk beverage, it is characterized in that described pH regulates with acid, selects one or more combination from citric acid, lactic acid or tartaric acid.
The high bacterium that said method makes is counted probio brown sour milk beverage, it is characterized in that the physicochemical property of this beverage is: outward appearance is the flow-like sepia emulsion of uniform and smooth, and no lamination allows small amount of precipitate, estimates no visible exogenous impurity; Have the fragrant and caramel fragrance of distinctive fermentation behind fermentation and the Maillard reaction, do not have bad peculiar smell;
Protein content 〉=0.7g/100g;
Viable lactic acid bacteria number 〉=1 * 10
8Cfu/ml
Beneficial effect:
1. adopt the Lactobacillus casei fermentation of probio, flora has the stronger tolerance to gastric juice and bile, and can live arrives in the intestines.The viable bacteria number can reach 1 * 10 in shelf life of products
8Cfu/ml-1 * 10
10Cfu/ml
2. product has zero fat, super salubrious mouthfeel, does not have viscosity and has high probiotic detection rate, often takes this product, can effectively keep or recover the gut flora balance.
Description of drawings:
Fig. 1 is the application's a process flow diagram.
The specific embodiment
Below in conjunction with drawings and Examples the application is further set forth:
Among Fig. 1,1 skimmed milk power, 2 defatted fresh milks, 3 hydrations, sterilization, 4 Maillard reactions, the fermentation of 5 Maillard reaction liquid, 6 zymotic fluids, 7 close milk, homogeneous, 8 checks, 9 after-ripening, 10 finished products; 11 bacterial classifications, 12 regulate pH with sour, and 13 purify waste water, 14 batch mixings, sterilization; 15 sugar, 16 HFCSs, 17 pectin; 18 dissolvings, insulation, 19 sterilizations, 20 base-material liquid.
All raw materials: skimmed milk power, glucose is purified waste water, the Lactobacillus casei bacterial classification, citric acid, sucrose, HFCS, pectin and flavoring essence are the commercial goods.
Trial production equipment: colloid mill or pigment blender, homogenizer, temporary cylinder, the combination of sterilization plate, cooling plate, screw pump, constant incubator, PH meter, viscosimeter and bottle placer etc.;
Batching:
Skimmed milk power 10kg, glucose 2kg, 70kg purifies waste water;
Concrete steps:
1. hydration is reduced to defatted milk in 1: 4～8 ratios with skimmed milk power with purifying waste water, and adds dosage glucose and excess water carries out hydration, 40～50 ℃ of hydration temperatures, hydration time: 30～40min; The mixing time and the frequency: 30s/15min; After treating that hydration finishes, carry out 95 ℃, the sterilization of 5min; Obtain the sterilization aqua liquid, standby;
2. the aqua liquid after the Maillard reaction sterilization in 95～98 ℃, stirs down Maillard reaction 1.5～2.0h; Be reaction end when reactant liquor becomes sepia by milk yellow, get Maillard reaction liquid, standby;
3. probiotics fermention is cooled to 37～38 ℃ with Maillard reaction liquid, inoculum concentration by every 100ml Maillard reaction liquid inoculation 0.01～0.15g, inoculation Lactobacillus casei (Lactobacillus casei) bacterial classification, stirring 10～15min is finished in inoculation, again in 37～38 ℃ of static fermentation 48h, when pH reaches 3.8～4.0, stop fermentation; Be cooled to 2～6 ℃, benefit and give birth to fermented liquid, standby;
4. post processing
1. base-material prepares sucrose 2kg, HFCS 6kg, and pectin 0.2kg, 160kg purifies waste water;
Take by weighing pectin by dosage, sucrose and HFCS mix, stirring and dissolving in 〉=70 ℃ of hot water, and be heated to 85～90 ℃, insulation sterilization 10～15min; After being cooled to 30～40 ℃, get the base-material feed liquid, standby;
2. acidity regulator prepares citric acid 1kg and is dissolved among the 10kg that purifies waste water, and 95～98 ℃ of sterilization 10min are cooled to 2～6 ℃, acidity regulator, standby;
3. close milk and homogeneous: base-material and probiotics fermention liquid are mixed in 1: 3 ratio, use the acidity regulator of being prepared to be adjusted to pH3.5～3.6 again, it is suitable to taste to carry out seasoning by set taste with natural edible essence, and preparation finishes.Carry out 18～20MPa homogeneous, be cooled to 2～6 ℃, after the product detection was qualified, (for example, moulding in the bottle of 100ml PE material placed 2～6 ℃ of freezers to deposit to sterile filling, behind after-ripening 4～8h, can do the commodity outbound to goods packing container.
The high bacterium that obtains is counted probio brown sour milk beverage finished product, and outward appearance is the flow-like sepia emulsion of uniform and smooth, and no lamination allows small amount of precipitate, estimates no visible exogenous impurity; Have the fragrant and caramel fragrance of distinctive fermentation behind fermentation and the Maillard reaction, do not have bad peculiar smell;
This product is carried out: the viable bacteria type sour milk beverage standard in the GB/T 21732-2008 milk-contained drink; Require protein content 〉=0.7g/100g; Viable lactic acid bacteria number 〉=1 * 10
8Cfu/ml.
Actual detected result: protein content 1.0～1.2g/100g; Viable lactic acid bacteria several 1 * 10
8～1 * 10
10Cfu/ml.
1. Maillard reaction
Skimmed milk power 20kg, glucose 6kg, 160kg purifies waste water;
50～55 ℃ of hydration temperatures, hydration time: 40～50min; The mixing time and the frequency: 30sec/15min; 98 ℃ of sterilization temperatures, 5min; Stir 95～98 ℃ down, reaction 2.0～2.5h; Be reaction end when reactant liquor becomes sepia by milk yellow, get Maillard reaction liquid, standby;
2. probiotics fermention
Maillard reaction liquid cooling to 37～38 ℃, by every 100ml Maillard reaction liquid inoculation 0.02～0.03g bacterial classification amount, inoculation Lactobacillus casei (Lactobacillus casei) bacterial classification, stirring 10～15min is finished in inoculation, again in 37～38 ℃ of static fermentation 72h, when pH reaches 3.8～4.0, stop fermentation, be cooled to 2～6 ℃, benefit and give birth to fermented liquid, standby;
3. post processing
Acidity regulator prepares weight proportion lactic acid: purify waste water=1: 10,95～98 ℃ of sterilization 10min are cooled to 2～6 ℃, get acidity regulator, and are standby;
Base-material prepares part by weight: white granulated sugar 6kg, and HFCS 10kg, pectin 0.6kg, 88kg purifies waste water;
Take by weighing pectin by dosage, white granulated sugar and HFCS mix, stirring and dissolving in 〉=70 ℃ of hot water, and be heated to 85～90 ℃, insulation sterilization 10～20min; After being cooled to 30～40 ℃, get the base-material feed liquid, standby;
Close milk and base-material and probiotics fermention liquid are mixed by 1: 3 part by weight, use the acidity regulator of being prepared to be adjusted to pH 3.5～3.6 again, carry out seasoning by setting taste with seasoning amount natural essence with homogeneous; Carry out 18～20MPa homogeneous again, be cooled to 2～6 ℃, after the product detection was qualified, can is (for example, the 100ml vial) to goods packing container, places 2～6 ℃ of freezers to deposit, and after-ripening 4～8h can do the commodity outbound.All the other are with embodiment 1.
Maillard reaction
Part by weight: skimmed milk power 15kg, glucose 4kg, 120kg purifies waste water; By every 100ml Maillard reaction liquid inoculation 0.02～0.025g bacterial classification amount, inoculation Lactobacillus casei (Lactobacillus casei) bacterial classification, probiotics fermention 56h regulates acidity tartaric acid;
In the base-material preparation, beet sugar 4kg, HFCS 8kg, pectin 0.4kg, the 80kg that purifies waste water, all the other are with embodiment 2.
Hydration defatted fresh milk 60kg, glucose 2kg, 35kg purifies waste water; 95～98 ℃ of sterilization temperatures, 5～10min; Step sterilization aqua liquid on the Maillard reaction stirs 95～98 ℃ down, reaction 2.0～2.5h; Be reaction end when reactant liquor becomes sepia by milk yellow, get Maillard reaction liquid, standby,
Probiotics fermention Maillard reaction liquid is cooled to 37～38 ℃, by every 100ml Maillard reaction liquid inoculation 0.01～0.015g bacterial classification amount, inoculation Lactobacillus casei (Lactobacillus casei) bacterial classification, stirring 10～15min is finished in inoculation, again in 37～38 ℃ of static fermentation 64h, when pH reaches 3.8～4.0, stop fermentation, be cooled to 2～6 ℃, benefit and give birth to fermented liquid, standby;
In the post processing, pH regulates sour with lactic acid or citric acid: purify waste water=1: 10,95～98 ℃ of sterilization 10min are cooled to 2～6 ℃, get acidity regulator, and are standby;
Base-material prepares part by weight: soft white sugar 4kg, and HFCS 8kg, pectin 0.3kg, 78kg purifies waste water;
After the product detection was qualified, can is (for example dixie cup was moulded in plating) to goods packing container, and all the other are with embodiment 1.
Hydration defatted fresh milk 120kg, sucrose 6kg, 35kg purifies waste water; 95～98 ℃ of sterilization temperatures, 5～10min;
Step sterilization aqua liquid on the Maillard reaction stirs 95～98 ℃ down, reaction 1.5～2.0h; Be reaction end when reactant liquor becomes sepia by milk yellow, get Maillard reaction liquid, standby;
Probiotics fermention Maillard reaction liquid is cooled to 37～38 ℃, add 0.02g bacterial classification amount inoculation Lactobacillus casei (Lactobacillus casei) bacterial classification by every 100ml Maillard reaction liquid, stirring 10～15min is finished in inoculation, again in 37～38 ℃ of static fermentation 72h, when pH reaches 3.8～4.0, stop fermentation, be cooled to 2～6 ℃, benefit and give birth to fermented liquid, standby;
Post processing
PH regulates with acid and uses lactic acid, adds 10 times of amounts and purifies waste water, and 95～98 ℃ of sterilization 10min are cooled to 2～6 ℃, gets acidity regulator, and is standby;
Base-material prepares part by weight: sucrose 4kg, and HFCS 8kg, pectin 0.4kg, 88kg purifies waste water;
Take by weighing pectin by dosage, sucrose and HFCS mix, stirring and dissolving in 〉=70 ℃ of hot water, and be heated to 85～90 ℃, insulation sterilization 10～20min; After being cooled to 30～40 ℃, get the base-material feed liquid, standby;
Close milk and base-material and probiotics fermention liquid are mixed by 1: 3 part by weight, use the acidity regulator of being prepared to be adjusted to pH 3.5～3.6 again, carry out seasoning by setting taste with seasoning amount natural essence with homogeneous; Carry out 18～20MPa homogeneous again, be cooled to 2～6 ℃, after the product detection was qualified, can placed 2～6 ℃ of freezers to deposit to goods packing container, and after-ripening 4～8h can do the commodity outbound.
Product testing result: protein content 〉=1.1g/100g; Viable lactic acid bacteria number 〉=1 * 10
11Cfu/ml; All the other are with embodiment 2.
Hydration skimmed milk power 20kg, glucose 6kg, 160kg purifies waste water;
Skimmed milk power, glucose and purify waste water 40～55 ℃ of hydration temperatures, hydration time: 30～50min; The mixing time and the frequency: 30sec/15min; 95～98 ℃ of sterilization temperatures, 5～10min;
Step sterilization aqua liquid on the Maillard reaction stirs 95～98 ℃ down, reaction 1.5～2.5h; Be reaction end when reactant liquor becomes sepia by milk yellow, get Maillard reaction liquid, standby;
Probiotics fermention Maillard reaction liquid is cooled to 37～38 ℃, by every 100ml Maillard reaction liquid inoculation 0.015～0.02g bacterial classification amount, inoculation Lactobacillus casei (Lactobacillus casei) bacterial classification, stirring 10～15min is finished in inoculation, again in 37～38 ℃ of static fermentation 56h, when pH reaches 3.8～4.0, stop fermentation, be cooled to 2～6 ℃, benefit and give birth to fermented liquid, standby;
Post processing
Acidity regulator prepares weight proportion lactic acid: purify waste water=1: 10,95～98 ℃ of sterilization 10min are cooled to 2～6 ℃, get acidity regulator, and are standby;
Base-material prepares part by weight: soft white sugar 2kg, and HFCS 6kg, pectin 0.2kg, 74kg purifies waste water;
Take by weighing pectin by dosage, sugar and HFCS mix, stirring and dissolving in 〉=70 ℃ of hot water, and be heated to 85～90 ℃, insulation sterilization 10～20min; After being cooled to 30～40 ℃, get the base-material feed liquid, standby;
Close milk and base-material and probiotics fermention liquid are mixed by 1: 3 part by weight, use the acidity regulator of being prepared to be adjusted to pH 3.5～3.6 again, carry out seasoning by setting taste with seasoning amount natural essence with homogeneous; Carry out 18～20MPa homogeneous again, be cooled to 2～6 ℃, after the product detection was qualified, can placed 2～6 ℃ of freezers to deposit to goods packing container, and after-ripening 4～8h can do the commodity outbound.
Final product: protein content 〉=1.2g/100g; Viable lactic acid bacteria number 〉=1 * 10
11Cfu/ml; All the other are with embodiment 2.
The hydration part by weight: skimmed milk power 10kg, glucose 2kg, 70kg purifies waste water;
Skimmed milk power, glucose and purify waste water 40～50 ℃ of hydration temperatures, hydration time: 30～40min; The mixing time and the frequency: 30sec/15min; 95～98 ℃ of sterilization temperatures, 5～7min;
Maillard reaction stirs 95～98 ℃ down, reaction 1.5～2.0h; Be reaction end when reactant liquor becomes sepia by milk yellow, get Maillard reaction liquid, standby;
Probiotics fermention Maillard reaction liquid is cooled to 37～38 ℃, by every 100ml Maillard reaction liquid inoculation 0.02～0.025g bacterial classification amount, inoculation Lactobacillus casei (Lactobacillus casei) bacterial classification, stirring 10～15min is finished in inoculation, again in 37～38 ℃ of static fermentation 56h, when pH reaches 3.8～4.0, stop fermentation, be cooled to 2～6 ℃, benefit and give birth to fermented liquid, standby;
Post processing
Acidity regulator prepares the weight proportion citric acid: purify waste water=1: 10,95～98 ℃ of sterilization 10min are cooled to 2～6 ℃, get acidity regulator, and are standby;
Base-material prepares part by weight: sugar 2kg, and HFCS 6kg, pectin 0.2kg, 88kg purifies waste water;
Take by weighing pectin by dosage, sugar and HFCS mix, stirring and dissolving in 〉=70 ℃ of hot water, and be heated to 85～90 ℃, insulation sterilization 10～20min; After being cooled to 30～40 ℃, get the base-material feed liquid, standby;
Close milk and base-material and probiotics fermention liquid are mixed by 1: 3 part by weight, use the acidity regulator of being prepared to be adjusted to pH 3.5～3.6 again, carry out seasoning by setting taste with seasoning amount natural essence with homogeneous; Carry out 18～20MPa homogeneous again, be cooled to 2～6 ℃, after the product detection was qualified, can placed 2～6 ℃ of freezers to deposit to goods packing container, and after-ripening 4～8h can do the commodity outbound.
Product testing result: protein content 〉=1.1g/100g; Viable lactic acid bacteria number 〉=1 * 10
11Cfu/ml; All the other are with embodiment 1.
Hydration defatted fresh milk 100kg, glucose 4kg, 35kg purifies waste water; 95～98 ℃ of sterilization temperatures, 5min;
Maillard reaction sterilization aqua liquid stirs 95～98 ℃ down, reaction 1.5～2.5h; Be reaction end when reactant liquor becomes sepia by milk yellow, get Maillard reaction liquid, standby;
Probiotics fermention is by every 100ml Maillard reaction liquid inoculation 0.018～0.021g bacterial classification amount, inoculation Lactobacillus casei (Lactobacillus casei) bacterial classification, static fermentation 64h; Acidity regulator is with citric acid or lactic acid; Use sucrose in the base-material preparation; All the other are with embodiment 1.
Product testing result: protein content 〉=1.2g/100g; Viable lactic acid bacteria number 〉=1 * 10
10Cfu/ml;
The hydration part by weight: defatted fresh milk 60kg, glucose 2kg, 35kg purifies waste water; 95～98 ℃ of sterilization temperatures, 5min; Maillard reaction stirs 95～98 ℃ down, reaction 1.5～2.5h; Be reaction end when reactant liquor becomes sepia by milk yellow, get Maillard reaction liquid, standby;
Probiotics fermention is by every 100ml Maillard reaction liquid inoculation 0.02～0.025g bacterial classification amount, inoculation Lactobacillus casei (Lactobacillus casei) bacterial classification, 37～38 ℃ of static fermentation 64h;
Post processing
Acidity regulator prepares weight proportion lactic acid or tartaric acid;
Base-material prepares part by weight: beet sugar 2kg, and HFCS 6kg, pectin 0.6kg, 74kg purifies waste water;
Product testing result: protein content 〉=1.2g/100g; Viable lactic acid bacteria number 〉=1 * 10
10Cfu/ml; All the other are with embodiment 2.
Maillard reaction
The hydration part by weight: defatted fresh milk 120kg, glucose 6kg, 35kg purifies waste water; 95～98 ℃ of sterilization temperatures, 5～10min;
Maillard reaction sterilization aqua liquid stirs 95～98 ℃ down, reaction 2.0～2.5h; Be reaction end when reactant liquor becomes sepia by milk yellow, get Maillard reaction liquid, standby;
Probiotics fermention
Maillard reaction liquid is cooled to 37～38 ℃, by every 100ml Maillard reaction liquid inoculation 0.01～0.015g bacterial classification amount, inoculation Lactobacillus casei (Lactobacillus casei) bacterial classification, stirring 10～15min is finished in inoculation, again in 37～38 ℃ of static fermentation 64h, when pH reaches 3.8～4.0, stop fermentation, be cooled to 2～6 ℃, benefit and give birth to fermented liquid, standby;
Post processing
Acidity regulator prepares weight proportion citric acid or lactic acid: purify waste water=1: 10,95～98 ℃ of sterilization 10min are cooled to 2～6 ℃, get acidity regulator, and are standby;
Base-material prepares part by weight: sucrose 6kg, and HFCS 6kg, pectin 0.2kg, 74kg purifies waste water;
Take by weighing pectin by dosage, sucrose and HFCS mix, stirring and dissolving in 〉=70 ℃ of hot water, and be heated to 85～90 ℃, insulation sterilization 10～20min; After being cooled to 30～40 ℃, get the base-material feed liquid, standby;
Close milk and base-material and probiotics fermention liquid are mixed by 1: 3 part by weight, use the acidity regulator of being prepared to be adjusted to pH 3.5～3.6 again, carry out seasoning by setting taste with seasoning amount natural essence with homogeneous; Carry out 18～20MPa homogeneous again, be cooled to 2～6 ℃, after the product detection was qualified, can placed 2～6 ℃ of freezers to deposit to goods packing container, and after-ripening 4～8h can do the commodity outbound.
Product testing result: protein content 〉=101g/100g; Viable lactic acid bacteria number 〉=1 * 10
8Cfu/ml; All the other are with embodiment 1.
Claims (4)
1. the preparation method of a probiotic brown lactobacillus beverage product with large amount of bacteria, divide and make following steps: Maillard reaction, probiotics fermention and post processing is characterized in that:
(1) described Maillard reaction is meant
When using skimmed milk power: part by weight: skimmed milk power: glucose: purify waste water=10～20 parts: 2～6 parts: 70～160 parts;
Skimmed milk power adds purifies waste water and dosage glucose carries out hydration, 40～55 ℃ of hydration temperatures, hydration time: 30～50min; The mixing time and the frequency: 30sec/15min; 95～98 ℃ of sterilization temperatures, 5～10min; The aqua liquid that must sterilize, standby;
The aqua liquid of sterilization, under agitation 95～98 ℃, row Maillard reaction 1.5～2.5h; Be reaction end when reactant liquor becomes sepia by milk yellow, get Maillard reaction liquid, standby;
Or when using defatted fresh milk: part by weight: defatted fresh milk: glucose: purify waste water=60～120 parts: 2～6 parts: 70～160 parts; 95～98 ℃ of sterilization temperatures, 5～10min; The aqua liquid that must sterilize, standby; The aqua liquid of sterilization, under agitation 95～98 ℃, row Maillard reaction 1.5～2.5h; Be reaction end when reactant liquor becomes sepia by milk yellow, get Maillard reaction liquid, standby;
(2) described probiotics fermention is meant:
Maillard reaction liquid is cooled to 37～38 ℃, inoculation Lactobacillus casei (Lactobacillus casei) bacterial classification, and stirring 10～15min is finished in inoculation, in 37～38 ℃ of static fermentation 48～72h, when pH reaches 3.8～4.0, stop fermentation again, be cooled to 2～6 ℃, benefit and give birth to fermented liquid, standby;
(3) described post processing is meant
Acidity regulator prepares part by weight pH to be regulated with acid: purify waste water=1: 10; 95～98 ℃ of sterilization 10min are cooled to 2～6 ℃, get acidity regulator, and are standby;
The base-material preparation
Part by weight: sugar: HFCS: pectin: purify waste water=2～6 parts: 6～10 parts: 0.2～0.6 part: 74～88 parts;
Take by weighing pectin by dosage, sugar and HFCS mix, stirring and dissolving in 〉=70 ℃ of hot water, and be heated to 85～90 ℃, insulation sterilization 10～20min; After being cooled to 30～40 ℃, get base-material liquid, standby;
Close milk and homogeneous base-material liquid: probiotics fermention liquid=1: 3 part by weight; Zymotic fluid and base-material mix, and use the acidity regulator of being prepared to be adjusted to pH3.5～3.6, carry out seasoning with seasoning amount natural essence by setting taste; Carry out 18～20MPa homogeneous again, be cooled to 2～6 ℃, after the product detection was qualified, can placed 2～6 ℃ of freezers to deposit to goods packing container, and after-ripening 4～8h can do the commodity outbound.
2. according to the preparation method of the described a kind of probiotic brown lactobacillus beverage product with large amount of bacteria of claim 1, the bacterial classification that it is characterized in that described probiotics fermention, be to select Lactobacillus casei (Lactobacillus casei) for use, inoculum concentration is by every 100ml Maillard reaction liquid inoculation 0.01～0.03g.
3. according to the preparation method of the described a kind of probiotic brown lactobacillus beverage product with large amount of bacteria of claim 1, it is characterized in that described pH regulates with acid, selects one or more combination from citric acid, lactic acid or tartaric acid.
4. the high bacterium that makes according to the described method of claim 1 is counted probio brown sour milk beverage, the physicochemical property that it is characterized in that this beverage is: outward appearance is the flow-like sepia emulsion of uniform and smooth, no lamination allows small amount of precipitate, estimates no visible exogenous impurity; Have the fragrant and caramel fragrance of distinctive fermentation behind fermentation and the Maillard reaction, do not have bad peculiar smell;
Protein content 〉=0.7g/100g;
Viable lactic acid bacteria number 〉=1 * 10
8Cfu/ml.
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Denomination of invention: A preparation method of brown lactic acid bacteria beverage product with high bacterial count probiotics Effective date of registration: 20220701 Granted publication date: 20120725 Pledgee: Qishang Bank Co.,Ltd. Economic Development Zone sub branch Pledgor: SHANDONG DEYI DAIRY INDUSTRY Co.,Ltd. Registration number: Y2022980009701 |