CN101904350A - Fermented milk drink fortified with calcium and production method thereof - Google Patents
Fermented milk drink fortified with calcium and production method thereof Download PDFInfo
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Abstract
The invention relates to the field of fermented milks, in particular to a fermented milk drink fortified with calcium and a production method thereof. 100 parts by weight of the fermented milk drink fortified with calcium contains 24-80 parts of milk, 0.0025-0.005 part of lactic acid bacteria fermenting agent, 0.4-1.0 part of stabilizer, 0.1-0.7 part of acidity regulator, 0.05-0.13 part of calcium ion and the balance of water, wherein the stabilizer comprises a thickener, and the thickener comprises not less than 0.3 part of low-viscosity sodium carboxymethylcellulose. The product has smooth mouth feel during drinking, not only has smooth mouth feel of milk, but also has the faint scent of fermented milk. The fermented milk drink fortified with calcium has no elutriation, no delamination and no serious fat separation during the six-month quality guarantee period at normal temperature, the problems of protein flocculation and calcium precipitation caused by unstable protein in the fermented milk drink fortified with calcium are well solved, and the obtained product has good stability.
Description
Technical field
The present invention relates to the acidified milk field, particularly, the present invention relates to a kind of leben and production method thereof of fortified with calcium.
Background technology
The bacterial classification of using in fermented type milk-contained drink and the sour milk beverage production has lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium etc., they can both glucose fermentation, fructose, galactolipin and lactose, generate lactic acid and a spot of other materials respectively, these variations have not only improved the former nutritious of milk, and have given beverage special local flavor.
Fermented type milk-contained drink and sour milk beverage are a kind of food with good health care, its health-care effect mainly contains: regulate gastrointestinal bacterial flora, improve body immune system, suppress tumour, improve the dysbolism of lactose intolerance, reduce cholesterol levels, suppress vivotoxin, delay body aging.Especially to producing the lactose intolerance person of symptoms such as borborygmus, stomachache, diarrhoea behind the drink milk, producing fermented type milk-contained drink and the required sour milk of sour milk beverage is good milk protein source, can relievedly drink.
5% of the about percentage of liveweight of mineral matter in our health, 2% of the about percentage of liveweight of calcium.The calcium of health is distributed in bone and the tooth mostly, accounts for 99% of total amount, and all the other 1% are distributed in blood, intercellular fluid and the soft tissue.Calcium has the important physical function, almost participate in all physiological function of human body, can transfer the plain active compound that is combined into intracellular Ca2+, activate plurality of enzymes, keep nerve, muscle, skeletal system function, relate to the secretion of cell division, motion, hormone, participate in immune system, strengthen phagocytic function, with solidifying of blood, the inside and outside electrolytical running of cell membrane, relevant to amino acid whose picked-up with the absorption of combination, cobalamin.Low calcium and colon cancer, with renal function, with respiratory system, and normally beating of heart substantial connection is all arranged.Children's rickets, carious tooth, the elderly's osteoporosis, osteoproliferation all cause owing to calcium deficiency.Hypertension, diabetes, aging are also relevant with calcium deficiency.
The nutrition of China people calcium only reaches meals and supplies with 50% of proposed standard, the elderly, children's calcium deficiency, and the adult also only reaches 70%, thus China whole people calcium deficiency.Calcium constantly all consuming, all needs to replenish in human body every day.The normal person needs 800 milligrams～1000 milligrams calcium amount every day, and shows that according to the investigation of China's calcium intake every day, therefore, the calcium that replenishes 200 milligrams～400 milligrams of still needing every day was suitable about about 600 milligrams.
If calcium is consolidated in the leben, both can satisfy the demand of human body for leben nutrition and health care function, can realize human body replenishing again for calcium.Therefore, no matter the combination of leben and calcium all is a kind of way that be highly profitable from nutrition or from the research and development of liquid milk product.
The product that also leben and calcium is not combined in the market.But the exploitation of calcium enhanced products has many obstacles, especially strengthens calcium difficulty more in leben.Because when this series products process pasteurize or ultra high temperature sterilization, very easily make their protein instability, and this instability can cause the sedimentation problem of protein flocculation and calcium, final products can't be accepted.This phenomenon can become under calcium amount of reinforcement condition with higher more is difficult to solve.Therefore, this series products must have suitable stabilizers, can stabilize proteins, can guarantee calcium ion stable existence in product again, and this product must have mouthfeel preferably again simultaneously.
Summary of the invention
The present invention is by research, by adding suitable stabilizing agent, creationary calcium is consolidated in the leben, and can keep stable for a long time under the normal temperature, both can satisfy the demand of human body for leben nutrition and health care function, can realize human body again to calcareous replenishing, so the combination of leben and calcium all is once successful trial from nutrition is still from the research and development of liquid milk product.
Therefore, main purpose of the present invention is to provide a kind of leben goods of fortified with calcium, can be with the nutrition of acidified milk and the effective combination of health-care effect of calcium ion.
Another object of the present invention is to provide the production method of the leben goods of described fortified with calcium.
According to the leben of fortified with calcium of the present invention, based on the described leben of 100 weight portions, it comprises:
24～80 parts in milk, 0.0025～0.005 part of lactic acid bacteria fermenting agent, 0.4～1.0 part of stabilizing agent, 0.1～0.7 part of acidity regulator, 0.05～0.13 part of calcium ion, surplus are water; Wherein, described stabilizing agent comprises thickener, described thickener comprises 〉=and 0.3 part low sticking sodium carboxymethylcellulose.
For guaranteeing that this liquid diary product has good mouthfeel and stability, one of key technology of the present invention is selecting for use of stabilizing agent.Described stabilizing agent among the present invention is made up of thickener and emulsifying agent, and described thickener must comprise the low sticking sodium carboxymethylcellulose that 0.3wt% is above.Carboxymethylcellulosodium sodium content 〉=98% of described low sticking sodium carboxymethylcellulose, dry loss of weight≤8.5%, DS substitution value 〉=1.00, acid is sticking than 〉=80%, muriatic content is in Cl≤1.2%, viscosity (2% aqueous solution, 25 ℃, Brookfield LVT) is 100-150mpa.s, preferably adopts the sodium carboxymethylcellulose of the FL100 model of the happy chemical industry of prestige (Suzhou) Co., Ltd production.Meet the sticking sodium carboxymethylcellulose of hanging down of this standard by employing, it is better that mouthfeel also realizes stable the preservation to realize that this liquid diary product has in long shelf life.
Leben according to fortified with calcium of the present invention, described stabilizing agent is made up of thickener and/or emulsifying agent, wherein, described thickener can further include: one or more in sodium carboxymethylcellulose, pectin, propylene glycol alginate, converted starch, locust bean gum, gelatin, agar, Arabic gum, guar gum, xanthans, carragheen, gellan gum and the pectin, but these thickener actings in conjunction, the stability of realization product.Wherein, one of preferred pectin, gellan gum or combination bring better contribution can for the stability of product, and preferred content is gellan gum 0.06～0.15 weight portion, pectin 0.1～0.3 weight portion; Described emulsifying agent is one or more in glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester, stearoyl lactate, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetate monoglyceride, the junket wine acid sodium, and the content of preferred emulsifier is 0.05～0.2 weight portion.
The invention provides a kind of is raw material with milk, adding lactic acid bacteria fermenting agent ferments, by adding certain amount of stabilizer and having dissolved calcareous aqueous solution, reasonably allocate, make product can keep uniform and stable state and preserve local flavor preferably in six months under the shelf-life at normal temperature.
Leben according to fortified with calcium of the present invention, wherein, described lactic acid bacteria fermenting agent is one or more in lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillusa cidophilus), Bifidobacterium (Bifidobacterium), Lactobacillus casei (Lactobacillys case) and the sandlwood Tang lactobacillus (Lactobacillus GG).
According to the leben of fortified with calcium of the present invention, wherein, described acidity regulator is one or more combination of lactic acid, citric acid and malic acid.
Leben according to fortified with calcium of the present invention, wherein, calcium ion can use food-grade calcareous material listed in the sanitary standard (GB14880-94) to provide by food enrichment, as calcium ion from calcium citrate, calcium gluconae, calcium carbonate or biological calcium carbonate, calcium lactate and calcium monohydrogen phosphate, these calcareous materials can be commercially available, and basic proterties is that white is to the bronzing powder.Preferred calcium lactate, the calcium ion content of calcium lactate is 13%.Should be taken into account the calcium content that provides in the milk during amount that the calcium lactate in the product is added in calculating to, the calcium content in every 100g plain chocolate is between 102～107mg.As milk level in the product is 35%, and the product requirement calcium content is 800mg/kg, and the calcium content that 35% milk provides is 350mg, and remaining 450mg calcium is provided by calcium lactate, and the addition of calcium lactate is 450/13% ≈ 3.46g/kg.
Employed milk mainly is meant the fresh milk or the reconstituted milk of answering Fu Tai China fresh cow's milk acquisition criteria GB6914 in the leben goods of a kind of fortified with calcium provided by the invention, can be whole milk, also can be skim milk or lowfat milk.Milk joins in the middle of the fermented type milk-contained drink of fortified with calcium or sour milk beverage produce by getting the part sour milk after the lactic acid bacteria fermenting agent fermentation.According to milk-contained drink national standard GB 21732-2008, sour milk content in product is 30～80wt%, be commonly referred to the fermented type milk-contained drink, whether divide into sterilization (non-viable bacteria) type and not sterilization (viable bacteria) type, content of milk protein 〉=1.0wt% in the fermented type milk-contained drink finished product physical and chemical index according to it through sterilization processing; Sour milk content in product is 24～80wt%, is commonly referred to sour milk beverage, whether divides into sterilization (non-viable bacteria) type and not sterilization (viable bacteria) type, content of milk protein 〉=0.7wt% in the sour milk beverage finished product physical and chemical index through sterilization processing according to it; The viable lactic acid bacteria number of not sterilization (viable bacteria) type not sterilization of fermented type milk-contained drink (viable bacteria) type sour milk beverage answers 〉=1 * 10 in the phase of dispatching from the factory
6CFU/ml should carry out by the viable lactic acid bacteria number of Product labelling mark at selling period.
In the leben goods of a kind of fortified with calcium of the present invention; also selectivity is added with as required: one or more in dietary fiber, composite nutrient, fruit juice, sweet substance (carbohydrate or sweetener), flavoring essence, salt, fruit-vegetable granules, cereal-granules or other flavoring substance or the additive etc.; to give the abundant more nutrition of product or further to improve product special flavour, increase the kind of product.The selection of these materials and addition can be determined for a person skilled in the art according to actual needs.
The present invention also provides the production method of above-mentioned leben, said method comprising the steps of:
1) preparation sour milk, with the sterilization of milk homogeneous, aseptic then interpolation lactic acid bacteria fermenting agent fermentation,
A) homogeneous: the milk that standardization is good carries out homogeneous, and homogenizing temperature is that 70～75 ℃, pressure are 200bar (transfer secondary to make Pressure gauge be designated as 50bar earlier, transfer one-level to make Pressure gauge be designated as 200bar again);
B) sterilization: 95 ℃/300s of sterilization of milk technology or 110～121 ℃/4～12s or be heated to 90～95 ℃, and insulation 120min with recombined milk;
C) fermentation: whether the raw material milk after the sterilization is cooled to 25～44 ℃ rapidly, squeezes in the fermentation tank, it is stable to measure the raw material milk temperature; When treating that the raw material milk temperature stabilization is in the temperature range that fermentation requires, the required lactic acid bacteria fermenting agent of aseptic interpolation; Slowly stirring stops after 10-15 minute stirring, and begins fermentation; Fermentation time and fermentation termination are looked selected lactic acid bacteria fermenting agent and are determined that fermentation time was generally 3.5～72 hours, preferred rapid lactic acid bacterium leavening agent fermentation time 4.5～5.5 hours, fermentation termination: pH value about 4.3,120～130 ° of T of titratable acidity; When using fermented yoghourt immediately, earlier the cultured milk is cooled to≤20 ℃ (require whole jar of cultured milk in 40 minutes, to reduce to and require temperature) rapidly, homogeneous (earlier secondary pressure is transferred to 50bar, adjust the first class pressure handle again and make gross pressure reach 150bar) is squeezed into material-compound tank then; When producing stand-by fermented yoghourt, the cultured milk behind the homogeneous can be cooled to≤4 ℃ of stored for future use (resting period must not above 24 hours) rapidly, please stir before reusing.
2) steady dissolution agent mixes with the formula ratio sour milk then, adds the acidity regulator acid adjustment, then stirring, stand-by;
3) the configuration calcium solution dissolves calcareous material with suitable quantity of water, and mixes with above-mentioned feed liquid; Or directly after dissolving, mixes by stabilizing agent with the formula ratio sour milk;
4) according to the formula for a product needs, also can add additive kind raw materials such as composite nutrient, sweetener and/or flavoring essence, replenish excess water, obtain base-material.
5) base-material for preparing is carried out UHTS or pasteurize; The concrete parameter of sterilization processing is determined according to concrete equipment, as preferred scheme, can be controlled the about 121 ℃/4s of sterilization parameter.
6) feed liquid can: the feed liquid can with after the sterilization obtains the milk beverage goods
The method according to this invention can selectively be carried out the sterilization of 121 ℃/4s earlier with stabilizing agent and calcareous material after the abundant dissolving in water, cool to after the sterilization below 45 ℃, obtain stabilizing agent syrup base-material, the back mixes with fermented yoghourt, and the cooling back promptly obtains not sterilization (viable bacteria) type fermented type milk-contained drink or sour milk beverage in without the direct cold-aseptic filling of sterilization machine to packaging unit.
In the product of liquid diary product, stability is one of critical nature of estimating product.The stability of the leben product of fortified with calcium of the present invention mainly is meant the quality stability of whole liquid diary product system in shelf life.In the contrast experiment, the precipitation capacity that we see the product that product of the present invention prepares than other stabilizing agents by centrefuge experiment still less, product of the present invention is also normal in the process of 6 months normal temperature shelf-lifves, no elutriation state, no lamination, no serious fat floating, phenomenons such as albumen precipitation, suction grumeleuse have embodied good stable.
The said goods of the present invention smooth mouth feel when drinking is smooth and easy, not only have milk along sliding mouthfeel, also have the delicate fragrance of acidified milk, satisfied human body simultaneously for the replenishing of calcium, realized the demand of nutrition; Normal through this calcic leben of experimental test Product Status in six months normal temperature shelf-lifves process, no elutriation state, no lamination do not have serious fat floating, and local flavor is normal.By the contrast experiment, invention has well solved and has strengthened the protein instability causes in the calcium acidified milk the protein flocculation and the problem of calcium precipitate as can be seen, has good stable by the resulting product of the present invention.
The specific embodiment
The leben of embodiment 1, a kind of fortified with calcium and production method thereof
Prescription (in one ton of product):
350 kilograms in milk
75 kilograms of white granulated sugars
3.5 kilograms of low sticking sodium carboxymethylcelluloses
0.6 kilogram of gellan gum
1 kilogram of pectin
0.5 kilogram of propylene glycol alginate
0.1 kilogram of tartaric acid monoglyceride
3.85 kilograms of calcium lactates (0.5 kilogram of calcium ion)
YF-L706 (the freezing bacterial classification of CHR HANSEN) 100 grams
1 kilogram of lactic acid
0.5 kilogram of citric acid
1.5 kilograms in essence
Excess water.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5%.
White granulated sugar: meet country-level standard.
Pure water, calcium lactate, lactic acid, citric acid: meet national standard.
All the other raw materials meet the correlated quality standard-required.
Preparation process:
1) standardization is good milk carries out homogeneous, homogenizing temperature is that 70～75 ℃, pressure are that 200bar (transfers secondary to make Pressure gauge be designated as 50bar earlier, transfer one-level to make Pressure gauge be designated as 200bar again), through 95 ℃/300s or 110121 ℃/4～12s sterilization, cool to 43 ± 1 ℃ then, add deep cooling bacterial classification YF-L706, mix, be cooled to 4～25 ℃ behind heat-preservation fermentation 3.5～5h, it is standby to obtain the sour milk base-material.
2) preparation base-material: with white granulated sugar and low sticking sodium carboxymethylcellulose, gellan gum, pectin, propylene glycol alginate and tartaric acid monoglyceride dried be mixed even, fully dissolving in 75 ℃ of water, the cooling back mixes with required sour milk, lactic acid and citric acid are dissolved in 50 times the batching water, online acid adjustment enters material-compound tank;
3) configuration calcium solution contains calcium lactate with the suitable quantity of water dissolving, and mixes with above-mentioned feed liquid; Or directly after dissolving, mixes by stabilizing agent with required sour milk;
4) add flavoring essence, replenish excess water, obtain base-material;
The milk liquid base material that 5) will prepare was sterilized at 121 ℃/4 seconds, and the milk liquid base material cooling after then will sterilizing is below 25 ℃;
6) feed liquid can: the feed liquid can with after the sterilization obtains the milk beverage goods.
The product feature of the leben of the fortified with calcium that present embodiment provides is: the gross weight with milk beverage is a benchmark, fat content is about 1%, protein content is about 1%, soluble solid is about 10%, calcium ion content was about for 0.08% (calculate according to packaging unit 250ml, each packaging unit calcium content is about 200mg).The viscosity of the milk beverage that records 25 ℃ the time with BROKFIELD DV-III type viscosimeter is about 10 centipoises, and the pH value is about 4.3.The milk beverage integrality is even, and smooth mouth feel is smooth and easy when drinking, and the suitable sliding mouthfeel of milk is arranged, and has the fragrance of acidified milk simultaneously.Through experimental test this to contain liquid milk beverage Product Status in six months normal temperature shelf-lifves process normal, no elutriation state, no lamination does not have serious fat floating, local flavor is normal.
The leben of embodiment 2, a kind of fortified with calcium and production method thereof
Prescription (in one ton of product):
33 kilograms of skimmed milk powers
70 kilograms of white granulated sugars
4 kilograms of low sticking sodium carboxymethylcelluloses
1.2 kilograms of high acyl gellan gums
2 kilograms of pectin
0.1 kilogram of xanthans
1 kilogram of tartaric acid monoglyceride
6.69 kilograms of calcium lactates (calcium ion: 0.86 kilogram)
Freezing bacterial classification 100 grams of YF-L706 (CHR HANSEN)
LGG (Lactobacillus rhamnosus) 10 grams
1.5 kilograms of lactic acid
0.5 kilogram of malic acid
1.5 kilograms in essence
Excess water.
Raw material standard:
Skimmed milk power: protein 〉=32.2%; Fat≤1.5%.
White granulated sugar: meet country-level standard.
Pure water, calcium lactate, lactic acid, citric acid: meet national standard.
All the other raw materials meet the correlated quality standard-required.
Preparation process:
1) skimmed milk power is dissolved in 45～50 ℃ the batching water, after stirring dissolving fully, under 45～50 ℃ temperature, be incubated 30min, this solution is heated to 90～95 ℃, and insulation 120min, cool to 37 ℃ then, add the deep cooling bacterial classification, mix, homogeneous is cooled to 4～20 ℃ behind the heat-preservation fermentation 60h, and it is standby to obtain zymotic fluid.
2) preparation base-material: with white granulated sugar and low sticking sodium carboxymethylcellulose, high acyl gellan gum, pectin, xanthans, tartaric acid monoglyceride and calcium lactate dried be mixed even, fully dissolving in 80 ℃ of water, carry out the sterilization of 121 ℃/4s then, cool to after the sterilization below 45 ℃, obtain stabilizing agent syrup base-material, standby; Stabilizing agent syrup base-material and required zymotic fluid are mixed, and lactic acid and malic acid are dissolved in an amount of batching water, and online acid adjustment enters material-compound tank, stir fast, replenish suitable quantity of water, add flavoring essence, mix, and be stand-by;
3) feed liquid can:, obtain milk beverage with the mixed liquor can.
The product feature of the leben that contains red date particles that present embodiment provides is: with the milk beverage gross weight is benchmark, fat content is about 0.05%, protein content is about 1.0%, soluble solid content is about 8.0%, calcium ion content is about 0.12% and (calculates according to packaging unit 250ml, each packaging unit calcium content is about 300mg), the about 1 * 107CFU/ml of lactic acid bacteria number, the about 1 * 106CFU/ml of the about lactic acid bacteria number of LGG.The viscosity of the milk beverage that records 25 ℃ the time with BROKFIELDDV-III type viscosimeter is about the 15-20 centipoise, and the pH value is about 4.00.The milk beverage integrality is even, and smooth mouth feel is smooth and easy when drinking, and the suitable sliding mouthfeel of milk is arranged, and has the fragrance of acidified milk simultaneously.Through experimental test this to contain liquid milk beverage Product Status in six months normal temperature shelf-lifves process normal, no elutriation state, no lamination does not have serious fat floating, local flavor is normal.
The leben of embodiment 3, a kind of fortified with calcium and production method thereof
Prescription (in one ton of product):
500 kilograms in milk
65 kilograms of white granulated sugars
4.6 kilograms of low sticking sodium carboxymethylcelluloses
3 kilograms of pectin
1.5 kilograms of high acyl gellan gums
0.1 kilogram of xanthans
0.8 kilogram of monoglyceride
8.46 kilograms of calcium lactates (1.1 kilograms of calcium ions)
YO-MIX863LYO (Danisco freeze-drying lactobacillus) 100 grams
1.0 kilograms of malic acid
0.5 kilogram of citric acid
1.5 kilograms in essence
Excess water.
Raw material standard:
Milk: protein 〉=2.95%; Fat 〉=3.0%; Non-fat solid 〉=8.5%.
White granulated sugar: meet country-level standard.
Pure water, calcium lactate, lactic acid, citric acid: meet national standard.
All the other raw materials meet the correlated quality standard-required.
Preparation process is with embodiment 1
The product feature of the milk beverage that contains red date particles that present embodiment provides is: with the milk beverage gross weight is benchmark, fat content is about 1.5%, protein content is about 1.5%, soluble solid content is about 7.5%, calcium lactate content was about for 0.16% (calculate according to packaging unit 250ml, each packaging unit calcium content is about 400mg).The viscosity of the milk beverage that records 25 ℃ the time with BROKFIELD DV-III type viscosimeter is about the 30-45 centipoise, and the pH value is about 4.25.The milk beverage integrality is even, and smooth mouth feel is smooth and easy when drinking, and the suitable sliding mouthfeel of milk is arranged, and has the fragrance of acidified milk simultaneously.Through experimental test this to contain liquid milk beverage Product Status in six months normal temperature shelf-lifves process normal, no elutriation state, no lamination does not have serious fat floating, local flavor is normal.
The leben of embodiment 4, a kind of fortified with calcium and production method thereof
Prescription (in one ton of product):
350 kilograms in milk
60 kilograms of white granulated sugars
3.0 kilograms of low sticking sodium carboxymethylcelluloses
0.6 kilogram of gellan gum
0.3 kilogram of pectin
0.1 kilogram of tartaric acid monoglyceride
10 kilograms of calcium lactates (1.3 kilograms of calcium ions)
YF-L706 (the freezing bacterial classification of CHR HANSEN) 100 grams
1 kilogram of lactic acid
0.5 kilogram of citric acid
1.5 kilograms in essence
Excess water.
Raw material standard:
Milk: protein 〉=2.95%, fat 〉=3.0%, non-fat solid 〉=8.5%.
White granulated sugar: meet country-level standard.
Pure water, calcium lactate, lactic acid, citric acid: meet national standard.
All the other raw materials meet the correlated quality standard-required.
Preparation process is with embodiment 1
The product feature of the leben of the fortified with calcium that present embodiment provides is: the gross weight with milk beverage is a benchmark, fat content is about 1%, protein content is about 1%, soluble solid is about 9%, calcium ion content was about for 0.08% (calculate according to packaging unit 250ml, each packaging unit calcium content is about 400mg).The viscosity of the milk beverage that records 25 ℃ the time with BROKFIELD DV-III type viscosimeter is about 5 centipoises, and the pH value is about 4.3.The milk beverage integrality is even, and smooth mouth feel is smooth and easy when drinking, and the suitable sliding mouthfeel of milk is arranged, and has the fragrance of acidified milk simultaneously.Through experimental test this to contain liquid milk beverage Product Status in six months normal temperature shelf-lifves process normal, no elutriation state, no lamination does not have serious fat floating, local flavor is normal.
The comparative example 1
Low sticking sodium carboxymethylcellulose is changed into common sodium carboxymethylcellulose FH9, and other component and consumption are identical with embodiment 1, and the preparation method is identical.
The comparative example 2
Low sticking sodium carboxymethylcellulose is removed, and the amount of pectin is increased to 4.0 ‰, and other component and consumption are identical with embodiment 3, and the preparation method is identical.
The Detection of Stability of product system:
The product that provides with embodiment 1-3 and Comparative Examples is a laboratory sample, and the finished product (leaching red date particles) of getting 10ml is put into the centrifuge tube of band scale, through the centrifugal 10min of 3000rpm.After the centrifugal end, observe precipitation capacity,, prove that this product is stable if be lower than 1%.Centrifugal result such as following table 1:
Table 1:
Under normal temperature, 43 ℃ temperature conditions, investigate the fat floating stability of product system respectively, observed at the 1st, 3,5,7,15,30 day respectively,, prove that this product is stable as not occurring phenomenons such as flocculation, elutriation in the fruit product.Fat floating stability result such as following table 2:
Observed result under table 2 normal temperature: (18～25 ℃, 180 days)
Product mouthfeel and local flavor are tasted experiment
Get the outturn sample of embodiment 1～3 and Comparative Examples 1, carry out taste flavor and taste experiment.The trial test number is totally 200 people (each 100 people of 18～28 years old masculinity and femininity), respectively the formulated acidic seasoning of embodiment 1～3 breast and milk beverage and Comparative Examples 1 are tasted (taste sample and be the fresh sample that production obtains in the week), adopt blank scoring mechanism, every full marks 20 minutes, the mark height is then represented effective, and to whether liking the product degree to carry out overall assessment.Experimental result is recorded in following table 3:
Table 3
From this experimental result as can be seen; all in all; embodiments of the invention have used low preferably sticking sodium carboxymethylcellulose; use amount according to protection domain is added; not only make product in mouthfeel, local flavor and nutrition, obtain liking of most of people; and stability is also significantly better than using common sodium carboxymethylcellulose; and because the common sodium carboxymethylcellulose FH9 of Comparative Examples; compare stiff on the mouthfeel, eke out a living; so reduced the consumer to the evaluation in its nutrition, do not accepted by consumers in general.
Claims (10)
1. the leben of a fortified with calcium, it is characterized in that, based on the described leben of 100 weight portions, it comprises: 24～80 parts in milk, 0.0025～0.005 part of lactic acid bacteria fermenting agent, 0.4～1.0 part of stabilizing agent, 0.1～0.7 part of acidity regulator, 0.05～0.13 part of calcium ion, surplus are water;
Wherein, described stabilizing agent comprises thickener, described thickener comprises 〉=and 0.3 part low sticking sodium carboxymethylcellulose.
2. the leben of fortified with calcium according to claim 1, it is characterized in that, carboxymethylcellulosodium sodium content 〉=98% of described low sticking sodium carboxymethylcellulose, dry loss of weight≤8.5%, DS substitution value 〉=1.00, acid is sticking, and muriatic content is in Cl≤1.2% than 〉=80%, and viscosity is 100-150mpa.s.
3. the leben of fortified with calcium according to claim 1, it is characterized in that described thickener further comprises: one or more in sodium carboxymethylcellulose, pectin, propylene glycol alginate, converted starch, locust bean gum, gelatin, agar, Arabic gum, guar gum, xanthans, carragheen, gellan gum and the pectin.
4. according to the leben of claim 1 or 3 described fortified with calcium, it is characterized in that described thickener comprises one of pectin, gellan gum or combination, content is gellan gum 0.06～0.15 weight portion, pectin 0.1～0.3 weight portion.
5. the leben of fortified with calcium according to claim 1, it is characterized in that, described stabilizing agent comprises emulsifying agent, described emulsifying agent is one or more in glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester, stearoyl lactate, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetate monoglyceride, the junket wine acid sodium, and the content of emulsifying agent is 0.01～0.2 weight portion.
6. the leben of fortified with calcium according to claim 1, it is characterized in that described lactic acid bacteria fermenting agent is one or more in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei and the sandlwood Tang lactobacillus.
7. the leben of fortified with calcium according to claim 1 is characterized in that, described acidity regulator is one or more combination of lactic acid, citric acid and malic acid.
8. the leben of fortified with calcium according to claim 1 is characterized in that, described calcium ion is from calcium citrate, calcium gluconae, calcium carbonate or biological calcium carbonate, calcium lactate and calcium monohydrogen phosphate.
9. according to the leben of claim 1 or 8 described fortified with calcium, it is characterized in that described calcium ion is from calcium lactate.
10. a method of producing the leben of the described fortified with calcium of claim 1 is characterized in that, said method comprising the steps of:
1) preparation sour milk, with the sterilization of milk homogeneous, aseptic then interpolation lactic acid bacteria fermenting agent fermentation;
2) steady dissolution agent mixes with the formula ratio sour milk then, adds the acidity regulator acid adjustment, stirs then;
3) dispose calcium solution, and mix with above-mentioned feed liquid; Or directly after dissolving, mixes by stabilizing agent with the formula ratio sour milk;
4) base-material for preparing is carried out UHTS or pasteurize;
5) feed liquid can: the feed liquid can with after the sterilization obtains the milk beverage goods.
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