CN102100251A - Lactoferrin-rich active lactobacillus beverage and preparation method thereof - Google Patents
Lactoferrin-rich active lactobacillus beverage and preparation method thereof Download PDFInfo
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Abstract
The invention provides a lactoferrin-rich active lactobacillus beverage and a preparation method thereof. The preparation method comprises the following steps of: mixing soyabean protein powder, white granulated sugar and milk to prepare fermenting substrate liquid which comprises 0.3 to 1.5 percent of soyabean protein powder and 3 to 7 percent of white granulated sugar; homogenizing and sterilizing the fermenting substrate liquid; cooling to 36 to 43 DEG C; adding zymophyte and the lactoferrin; culturing the fermenting substrate liquid at the temperature of between 36 and 43 DEG C until the titratable acidity reaches 170 to 200 DEG T; stopping fermenting to obtain a yoghurt basic material; and diluting the yoghurt basic material to prepare the lactoferrin-rich active lactobacillus beverage. The soyabean protein powder and the white granulated sugar are added according to a certain ratio during fermentation, so that the problem that the lactoferrin inhibits the fermentation of lactobacillus, a good fermentation state during the fermentation is guaranteed, and the final product has good quality.
Description
Technical field
The invention relates to a kind of active lactic acid bacteria drink that is rich in lactoferrin and preparation method thereof, specifically be in fermentation substrate, to add lactoferrin and be method and the preparation-obtained leben that leavening prepares active bacterium milk beverage, belong to the fermented dairy product manufacture field with the lactic acid bacteria about a kind of.
Background technology
Milk-contained drink is a kind of common nutrition type beverage, and taste is abundant, and certain health care is arranged, fermentation type active lactic acid bacteria beverage particularly, the biodiasmin that is contained can suppress the growth of harmful bacterium in enteron aisle, regulate the balance of intestinal microecology, strengthens the immunity of human body.Especially the Lactobacillus casei that is called as one of " healthy three beneficial bacterium ", a kind of as probio can tolerate organic defense mechanism, comprising the bile acid of low pH value and small intestine in the enzyme in the oral cavity, the gastric juice etc.Lactobacillus casei enter behind the human body can be in enteron aisle large number of viable, play and regulate the intestinal flora balance, promote effects such as human consumption absorption.Simultaneously, Lactobacillus casei has efficiently hypotensive, norcholesterol, promotes cell division, produces antibody mediated immunity, strengthens functions such as human immunity and pre-anti-cancer and inhibition tumor growth; Also have benefits such as the lactose intolerance of alleviation, allergy and give birth to health-care effect.In recent years, because having significant benefit to its host's nutrition, immunity, diseases prevention etc., Lactobacillus casei gives birth to effect, the focus of more and more become people's research, developing, produce.
On the other hand, along with improving constantly of living standard, add increasing the weight of day by day of people's mental labour burden, people pay attention to health care and many trophism of food more.In milk beverage, add some nutrition classes or functional raw material and produce novel milk beverage and becoming a kind of development trend.
(Lactoferrin Lf), claims that again red eggs are white to lactoferrin.Lactoferrin is one of four kinds of main protein in the human milk, and its content accounts for 15%～20% of human milk total protein.Contain 18 seed amino acids of human body needs in the lactoferrin, and be rich in branched-chain amino acid, be easy to digestion, the utilization rate height.Lactoferrin has broad-spectrum antibacterial action, can viral infection resisting, the balance of iron in the energy control agent, regulate the generation of bone marrow cell, promote the growth of cell, regulate body's immunity, strengthen body resistance against diseases, suppress human body tumour cell, can play synergy with multiple antibiotic and antifungal preparation.
If can in active lactic acid bacteria drink, add lactoferrin, make resistance that the existing good mouthfeel of beverage can have concurrently again increases body, improve function such as intestinal health, then be a good product.
Summary of the invention
Main purpose of the present invention is to provide a kind of active lactic acid bacteria drink that is rich in lactoferrin and preparation method thereof.
The inventor finds that under study for action in the probio milk beverage was produced, if add lactoferrin in fermentation substrate, because lactoferrin itself has broad spectrum antibacterial function, fermenting speed and the number of viable to lactic acid bacteria had obvious suppression during the fermentation.
The present invention is in order to overcome the negative effect that lactoferrin produces during the fermentation, add lactoferrin to the influence of the fermentation of lactic acid bacteria and to the influence of product quality from multi-angle research, a certain proportion of soyabean protein powder and white granulated sugar are added in discovery in zymotic fluid can solve lactoferrin during the fermentation to the inhibition problem of lactobacillus-fermented, and then, determined to guarantee that by a large amount of experiments the good yeastiness in the lactic acid bacteria fermentation process can give the ratio that product has best lactoferrin, soyabean protein powder and the white granulated sugar of good quality again.
The invention provides a kind of preparation method who is rich in the active lactic acid bacteria drink of lactoferrin, the method comprising the steps of:
(1) preparation sour milk base-material:
Soyabean protein powder, white granulated sugar are mixed with milk, preparation fermentation substrate feed liquid, wherein, the content of controlling soyabean protein powder described in this fermentation substrate feed liquid is 0.3%～1.5%, described white sugar content is 3%～7%;
Above-mentioned fermentation substrate feed liquid is carried out homogeneous under 50～60 ℃, 15～30MP, then 90～121 ℃ of sterilizations 4 seconds～150 minutes, be cooled to 36～43 ℃ afterwards, add fermented bacterium and lactoferrin, 36～43 ℃ when being cultured to titratable acidity and reaching 170～200 ° of T, stop fermentation, obtain the sour milk base-material; Wherein control the content 0.025%～0.5% of lactoferrin in the sour milk base-material;
(2) above-mentioned sour milk base-material makes the active lactic acid bacteria drink that is rich in lactoferrin through dilution.
Among the present invention, except that indicating especially, described ratio and content are part by weight and content.
According to preferred specific embodiments of the present invention, fermented bacterium described in the present invention is one or more the mixture in Lactobacillus casei, Lactobacillus rhamnosus, the lactobacillus paraceasi.
In the method for the present invention, by in fermentation substrate, adding a certain proportion of soyabean protein powder and white granulated sugar, can effectively solve lactoferrin during the fermentation to the inhibition problem of lactobacillus-fermented, can quicken fermenting speed, thereby can reduce the risk of fermentation, corresponding enhancing productivity reduces production costs.Lactic acid bacteria yeastiness during the fermentation is good, and finished product has good local flavor and stability, in addition, the adding of the soyabean protein powder of special ratios and white granulated sugar and lactoferrin, also the viable count to lactic acid bacteria in the fermented product has tangible increment effect.
According to preferred specific embodiments of the present invention, the content of described soyabean protein powder in fermentation substrate is 0.3%～1.0%, and this soyabean protein powder should meet for example requirement among the GB22493-2008 of relevant criterion, can be by commercially available.
According to specific embodiments of the present invention, among the present invention, preferably control content≤0.1% of lactoferrin in the active lactic acid bacteria drink that gained is rich in lactoferrin.
According to specific embodiments of the present invention, the primary raw material of sour milk base-material of the present invention---milk is meant fresh milk or the recombined milk that meets the fresh cow's milk acquisition criteria of China, can be the lowfat milk of whole milk, partially skimmed, milk, whole milk powder, skimmed milk power or the partially skimmed milk powder of all degreasings.
According to specific embodiments of the present invention, the change material temperature of described soyabean protein powder in milk can adopt 40～60 ℃, fully mixes.
According to specific embodiments of the present invention, contain 3%～7% white granulated sugar in the fermentation substrate of the present invention.This case inventor discovers, the interpolation of the sucrose of special ratios in the fermentation substrate cooperates the soyabean protein powder added, for the interpolation that solves lactoferrin to the inhibitory action of lactic acid bacteria, improve fermenting speed and have outstanding contribution.And the present invention adds the part white granulated sugar in the fermentation substrate feed liquid, controls the high temperature sterilization condition of this fermentation substrate that contains white granulated sugar, also can produce a kind of caramelized flavor, thereby brings special fine local flavor for product of the present invention.
According to specific embodiments of the present invention, in the method for the present invention, also can further contain 1%～5% reduced sugar in the described fermentation substrate, described reduced sugar is selected from one or more in glucose, HFCS, the fructose.The interpolation of reduced sugar can make fermentation substrate produce Maillard reaction in the high temperature sterilization process, makes product have special brown color and luster.
According to a specific embodiments of the present invention, the raw material of fermentation substrate of the present invention is formed and is comprised (in raw material gross weight 1000 weight portions): reduced sugar 10～30 weight portions; White granulated sugar 30～70 weight portions; Preferred 3～10 weight portions of soyabean protein powder 3～15 weight portions, lactoferrin 0.25～5 weight portion; The fresh cow milk surplus.
According to another specific embodiments of the present invention, the raw material of fermentation substrate of the present invention is formed and is comprised (in raw material gross weight 1000 weight portions): solid milk powder 100～180 weight portions; Reduced sugar 10～30 weight portions; Preferred 3～10 weight portions of soyabean protein powder 3～15 weight portions; White granulated sugar 30～70 weight portions; Lactoferrin 0.25～5 weight portion; Water surplus.
Among the present invention, the fermentation substrate feed liquid is carried out homogeneous under 50～60 ℃, 15～30MP, can make its stability better.Feed liquid behind the homogeneous was handled 10 minutes～150 minutes down at 90～120 ℃, and the long sterilization processing of high temperature can make the sucrose in the feed liquid produce caramelized flavor, can make the reduced sugar that contains in the feed liquid produce Maillard reaction simultaneously.
According to specific embodiments of the present invention, according to the prescription and the processing mode of fermentation substrate of the present invention, during the inoculating lactic acid bacterium fermentation, to cultivate 48～60 hours at 36～43 ℃, titratable acidity can reach 170～200 ° of T, has fermenting speed faster.
According to specific embodiments of the present invention, among the preparation method of active lactic acid bacteria drink of the present invention, in the active lactic acid bacteria drink that described sour milk base-material makes after dilution, the content of described sour milk base-material is 20%～40%, and the sugariness of this active lactic acid bacteria drink is to amount to the sugariness that wherein contains 12%～18% sucrose, 65～80 ° of T of titratable acidity.
Described sugariness can be regulated with the sweet taste material, optional in white granulated sugar, syrup and sweetener one or more of described sweet taste material, and described sweetener for example can be one or more in Aspartame, honey element, the acesulfame potassium etc.
According to specific embodiments of the present invention, among the preparation method of active lactic acid bacteria drink of the present invention, in the process of described sour milk base-material dilution preparation active lactic acid bacteria drink, also added 0.1%～0.8% stabilizing agent, described stabilizing agent is selected from one or more in CMC, soybean polyoses body, pectin, PGA, gellan gum, xanthans, the sodium alginate.
In a specific embodiments of the present invention, the raw material that is rich in the active lactic acid bacteria drink of lactoferrin of the present invention is formed and is comprised (in raw material gross weight 1000 weight portions): sour milk base-material 200～400 weight portions; White granulated sugar 100～170 weight portions; Preferred 1～8 weight portion of stabilizing agent 0～8 weight portion; Water surplus.
Among the present invention, all commercially available acquisition of each raw material, each material performance index meets the correlated quality standard-required.According to the taste demand of product, also can add other nutrition fortifiers such as an amount of essence and flavoring agent, fruit juice, vitamin in the beverage products of the present invention, concrete operations can be carried out according to the state of the art.
According to specific embodiments of the present invention, among the preparation method of active lactic acid bacteria drink of the present invention, be that other component except that the sour milk base-material in the drink formula is mixed, for example be that sweet taste material, stabilizing agent and water are mixed, mix with the sour milk base-material sterilization and cooling back, mixed material is can behind the homogeneous under 20～30 ℃, 15～30MP pressure, must be rich in the active lactic acid bacteria drink product of lactoferrin.
Packaged form to product among the present invention does not have particular requirement, can adopt the packaged form of common in the market active lactic acid bacteria drink.For example, the present invention can adopt the rooftop box packing, perhaps adopts PET, HDPE, BOPP etc. to mould the bottle packing.
Used equipment all can adopt known equipment and the correlation technique in this area in the production technology of the present invention, no longer concrete production equipment and filling process is given unnecessary details at this.
The present invention also provides the active lactic acid bacteria drink for preparing according to the method described in the present invention.Particularly, in this active lactic acid bacteria drink, viable lactic acid bacteria number 〉=1.0 * 10
8Cfu/ml, protein content 〉=1.0%.Active lactic acid bacteria drink of the present invention, product system has good stable, can preserve to reach under low temperature (2～6 ℃) refrigeration not occur unacceptable layering, precipitation and fat floating phenomenon more than 40 days.
In a word, the invention provides a kind of active lactic acid bacteria drink that is rich in lactoferrin and preparation method thereof.The present invention is by adding a certain proportion of soyabean protein powder and white granulated sugar in zymotic fluid, control appropriate process condition, solved lactoferrin during the fermentation to the inhibition problem of lactobacillus-fermented, guaranteed that the good yeastiness in the lactic acid bacteria fermentation process can give product again and have good quality.
The specific embodiment
Below describe technology of the present invention and characteristics in detail by specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
Embodiment 1
One, composition of raw materials
1, sour milk base-material (in 1 ton): 955 kilograms of full-cream fresh cow milks; 10 kilograms of glucose; 3 kilograms of soyabean protein powders; 30 kilograms of white granulated sugars; 2 kilograms of lactoferrins; Bacterial classification (the gloomy L.casei-01 of the Chinese): 250DCU.
2, beverage proportioning (in 1 ton): 400 kilograms of sour milk base-materials; 160 kilograms of white granulated sugars; The CMC5 kilogram; 1.5 kilograms of pectin; Water surplus.
Two, preparation method:
1, sour milk base-material:
Soyabean protein powder, white granulated sugar, glucose are dissolved in 50 ℃ of milk; Under 50 ℃, 15MPa pressure, carry out homogeneous then, and 90 ℃ of sterilizations 150 minutes; Be cooled to 36 ℃ afterwards, add fermented bacterium fermentation and lactoferrin, stir, 36 ℃ of fermentations were fermented 60 hours, and titratable acidity stops fermentation when reaching 200 ° of T, obtain the sour milk base-material, and is stand-by.
2, milk beverage preparation method:
White granulated sugar and stabilizing agent are mixed at 60 ℃, be dissolved in the water, get liquid glucose,, then liquid glucose is cooled to below 40 ℃ at 85 ℃ of sterilization 30min, stand-by;
The sour milk base-material and the liquid glucose that ferment are fully mixed, under 15MPa pressure, carry out homogeneous, can, get the active lactic acid bacteria drink product of present embodiment.
The active lactic acid bacteria drink testing result that contains lactoferrin of present embodiment production is: viable count 9.5 * 10
8Cfu/g, protein content 1.1%, 70 ° of T of acidity, lactoferrin: 0.07%.
Embodiment 2
One, composition of raw materials
1, sour milk base-material (in basic 1 ton): 15 kilograms of glucose; 5 kilograms of soyabean protein powders; 40 kilograms of white granulated sugars; 1.5 kilograms of lactoferrins; Bacterial classification (the gloomy L.casei-01 of the Chinese) 250DCU; Degreasing fresh cow milk surplus.
2, beverage proportioning (in basic 1 ton): 400 kilograms of sour milk base-materials; 150 kilograms of white granulated sugars; 4 kilograms of pectin; Water surplus.
Two, preparation method:
1, sour milk base-material:
Soyabean protein powder, white granulated sugar, glucose are dissolved in 55 ℃ of milk; Under 55 ℃, 20MPa pressure, carry out homogeneous then, and 100 ℃ of sterilizations 120 minutes; Be cooled to 37 ℃ afterwards, add fermented bacterium fermentation and lactoferrin, stir, 37 ℃ of fermentations were fermented 55 hours, treated that titratable acidity stops fermentation when reaching 190 ° of T, obtained the sour milk base-material, and are stand-by.
2, milk beverage preparation method:
White granulated sugar and stabilizing agent are mixed at 70 ℃, be dissolved in the water, get liquid glucose,, then liquid glucose is cooled to below 38 ℃ at 95 ℃ of sterilization 15min, stand-by;
The sour milk base-material and the liquid glucose that ferment are fully mixed, under 15MPa pressure, carry out homogeneous, can, get the active lactic acid bacteria drink product of present embodiment.
The active lactic acid bacteria drink testing result that contains lactoferrin of present embodiment production is: viable count 8.6 * 10
8Cfu/g, protein content 1.03%, 72 ° of T of acidity, lactoferrin: 0.05%.
Embodiment 3
One, composition of raw materials
1, sour milk base-material (in basic 1 ton): 25 kilograms of glucose; 7 kilograms of soyabean protein powders; 50 kilograms of white granulated sugars; 4 kilograms of lactoferrins; Bacterial classification (Denis section: 250U lactobacillus paraceasi); Degreasing recombined milk surplus.
2, beverage proportioning (in basic 1 ton): 250 kilograms of sour milk base-materials; 130 kilograms of white granulated sugars; 4 kilograms of soybean polysaccharides; Water surplus.
Two, preparation method:
1, sour milk base-material:
Soyabean protein powder, white granulated sugar, glucose are dissolved in 40 ℃ of milk; Under 40 ℃, 25MPa pressure, carry out homogeneous then, and 110 ℃ of sterilizations 90 minutes; Be cooled to 43 ℃ afterwards, add fermented bacterium fermentation and lactoferrin, stir, 43 ℃ of fermentations were fermented 55 hours, treated that titratable acidity stops fermentation when reaching 180 ° of T, obtained the sour milk base-material, and are stand-by.
2, milk beverage preparation method:
White granulated sugar and stabilizing agent are mixed at 75 ℃, be dissolved in the water, get liquid glucose,, then liquid glucose is cooled to below 35 ℃ at 105 ℃ of sterilization 5min, stand-by;
The sour milk base-material and the liquid glucose that ferment are fully mixed, under 20MPa pressure, carry out homogeneous, can, get the active lactic acid bacteria drink product of present embodiment.
The active lactic acid bacteria drink testing result that contains lactoferrin of present embodiment production is: viable count 7.9 * 10
8Cfu/g, protein content 1.05%, 72 ° of T of acidity, lactoferrin: 0.09%.
Embodiment 4
One, composition of raw materials
1, sour milk base-material (in basic 1 ton): 40 kilograms of HFCSs; 10 kilograms of soyabean protein powders; 70 kilograms of white granulated sugars; 5 kilograms of lactoferrins; 0.01 kilogram of bacterial classification LGG; Full-cream recombined milk surplus.
2, beverage proportioning (in basic 1 ton): 200 kilograms of sour milk base-materials; The white granulated sugar 120 kg; The PGA2 kilogram; 2 kilograms of pectin; Water surplus.
Two, preparation method:
1, sour milk base-material:
Soyabean protein powder, white granulated sugar, HFCS are dissolved in 55 ℃ of milk; Under 60 ℃, 30MPa pressure, carry out homogeneous then, and at 121 ℃ of sterilization 4s; Be cooled to 37 ℃ afterwards, add fermented bacterium fermentation and lactoferrin, stir, 37 ℃ of fermentations were fermented 48 hours, treated that titratable acidity stops fermentation when reaching 170 ° of T, obtained the sour milk base-material, and are stand-by.
2, milk beverage preparation method:
White granulated sugar and stabilizing agent are mixed at 80 ℃, be dissolved in the water, get liquid glucose,, then liquid glucose is cooled to below 36 ℃ at 95 ℃ of sterilization 15min, stand-by;
The sour milk base-material and the liquid glucose that ferment are fully mixed, under 20MPa pressure, carry out homogeneous, can, get the active lactic acid bacteria drink product of present embodiment.
The active lactic acid bacteria drink testing result that contains lactoferrin of present embodiment production is: viable count 6.4 * 10
8Cfu/g, protein content 1.05%, 70 ° of T of acidity, lactoferrin 0.09%.
Comparative Examples 1
This Comparative Examples is compared with embodiment 1, only be not add in the fermentation substrate soyabean protein powder and white granulated sugar, soyabean protein powder and white granulated sugar be with the fermentation after the sour milk base-material mix, other preparation conditions prepare the milk beverage of this Comparative Examples substantially with embodiment 1.
Comparative Examples 2
This Comparative Examples is compared with embodiment 1, does not add soyabean protein powder in the fermentation substrate, and soyabean protein powder is to add when synthetic beverage, and other preparation conditions prepare the milk beverage of this Comparative Examples substantially with embodiment 1.
Comparative Examples 3
This Comparative Examples is compared with embodiment 1, does not add white granulated sugar in the fermentation substrate, and white granulated sugar is to add when synthetic beverage, and other preparation conditions prepare the milk beverage of this Comparative Examples substantially with embodiment 1.
Titratable acidity changes relatively (° T) in each embodiment and the Comparative Examples sweat
Viable count changes relatively in each embodiment and the Comparative Examples sweat
Each embodiment and Comparative Examples drink sample viable count in the storage life changes relatively
Place 2～6 ℃ to leave standstill under the condition and place the milk beverage of embodiment 1～4 and Comparative Examples 1～3, observe in different standing times viable count quantity in the sample, comparing result is as follows:
| 1 day | 7 days | 14 days | 28 days | |
| Embodiment 1 sample | 3.8×10 8 | 3.7×10 8 | 3.6×10 8 | 3.4×10 8 |
| Embodiment 2 samples | 3.4×10 8 | 3.2×10 8 | 3.0×10 8 | 2.8×10 8 |
| Embodiment 3 samples | 2.0×10 8 | 1.9×10 8 | 1.8×10 8 | 1.7×10 8 |
| Embodiment 4 samples | 1.3×10 8 | 1.2×10 8 | 1.1×10 8 | 1.0×10 8 |
| Comparative Examples 1 | 2.7×10 7 | 2.4×10 7 | 2.1×10 7 | 1.8×10 7 |
| Comparative Examples 2 | 2.9×10 7 | 2.5×10 7 | 2.2×10 7 | 1.8×10 7 |
| Comparative Examples 3 | 4.0×10 7 | 3.8×10 7 | 3.6×10 7 | 3.3×10 7 |
Effect is tasted in product mouthfeel, local flavor market survey
With the product of embodiment 1～4 and the sample of Comparative Examples 1～3 is experimental subjects, carries out the taste tests of product.Test number 43 people.Trial test mode: adopt the mode of blank marking to taste; Respectively color and luster, sour-sweet ratio, local flavor, mouthfeel, the nutrition item of the sample of the product of embodiment 1～4 and Comparative Examples 1～3 are given a mark separately, the full marks of each are 20 minutes, and the statistics total points is calculated average mark; Average mark is high more, represents effect good more; And the whole fancy grade of product provided suggestion, statistics is to the hobby number of each Dan Pin; Statistics is recorded in following table.
Product is tasted the result data table
As can be seen from the above table data, all in all, active lactic acid bacteria drink of the present invention all obtains most of people's approval in product special flavour, mouthfeel, nutrition, be subjected to liking of consumer.
The Detection of Stability experiment of product system
Product with embodiment 1～4 and Comparative Examples 1 is an observation sample, leaves standstill under the condition at 2～6 ℃ and places, and observes the structural state of sample in different standing times, and the water and milk of testing product separates and protein stabilized implementations.Wherein, when product left standstill, the thickness of observing the limpid water layer in upper strata measured the water and milk fractional dose, and the thick more expression product stability of water layer is poor more; Protein stability directly records sedimentary weight in wet base by difference assay, calculates the ratio that sediment accounts for gross weight, thus the precipitation situation of reflection albumen, and the high more precipitation of ratio is serious more.The outcome record of observation experiment is in following table.
Embodiments of the invention product system stability observing record sheet
From last table result as can be seen, active lactic acid bacteria drink of the present invention, system excellent in stability in 2～6 ℃ of preservations of low temperature are during 40 days, liquid phase is even, does not have unacceptable layering, albumen precipitation and fat floating phenomenon.
Following form has been listed the present invention in research process, when the lactoferrin that adds 0.5% in the fermentation substrate, change the different additions of soyabean protein powder and white granulated sugar in the fermentation substrate feed liquid, fermenting speed, viable count and the finished product local flavor and the state variation in shelf life of investigation acidified milk.Wherein, the A raw material is a soyabean protein powder, and the B raw material is a white granulated sugar; The addition of A, B raw material is a benchmark with the fermentation substrate feed liquid.
The soyabean protein powder of different additions and white granulated sugar compare the fermentation pH value of lactic acid bacteria and the influence of viable count:
The soyabean protein powder of different additions and white granulated sugar are to the influence of finished product (2～6 ℃ leave standstill) local flavor and state in shelf life:
Claims (10)
1. preparation method who is rich in the active lactic acid bacteria drink of lactoferrin, the method comprising the steps of:
(1) preparation sour milk base-material:
Soyabean protein powder, white granulated sugar are mixed with milk, preparation fermentation substrate feed liquid, wherein, the content of controlling soyabean protein powder described in this fermentation substrate feed liquid is 0.3%～1.5%, described white sugar content is 3%～7%;
Above-mentioned fermentation substrate feed liquid is carried out homogeneous under 50～60 ℃, 15～30MP, then 90～121 ℃ of sterilizations 4 seconds～150 minutes, be cooled to 36～38 ℃ afterwards, add fermented bacterium and lactoferrin, 36～43 ℃ when being cultured to titratable acidity and reaching 170～200 ° of T, stop fermentation, obtain the sour milk base-material; Wherein control the content 0.025%～0.5% of lactoferrin in the sour milk base-material;
(2) above-mentioned sour milk base-material makes the active lactic acid bacteria drink that is rich in lactoferrin through dilution.
2. method according to claim 1, wherein, the control gained is rich in content≤0.1% of lactoferrin in the active lactic acid bacteria drink of lactoferrin.
3. method according to claim 1 and 2 wherein, also contains 1%～5% reduced sugar in the described fermentation substrate, described reduced sugar is selected from one or more in glucose, HFCS, the fructose.
4. method according to claim 1, wherein, described fermented bacterium is one or more the mixture in Lactobacillus casei, rhamnose bacillus or the lactobacillus paraceasi.
5. method according to claim 1, wherein, in the active lactic acid bacteria drink that described sour milk base-material makes after dilution, the content of described sour milk base-material is 20%～40%, and the sugariness of this active lactic acid bacteria drink is to amount to the sugariness that wherein contains 12%～18% sucrose, 65～80 ° of T of titratable acidity.
6. method according to claim 1 or 5, wherein, in the process of described sour milk base-material dilution preparation active lactic acid bacteria drink, also added 0.1%～0.8% stabilizing agent, described stabilizing agent is selected from one or more in CMC, soybean polyoses body, pectin, PGA, gellan gum, xanthans, the sodium alginate.
7. method according to claim 5, wherein, the sugariness of described beverage is regulated with the sweet taste material, and described sweet taste material is selected from one or more in white granulated sugar, syrup and the sweetener, and described sweetener is selected from one or more in Aspartame, honey element, the acesulfame potassium.
8. method according to claim 7, wherein, be that sweet taste material, stabilizing agent and water are mixed, mix with the sour milk base-material sterilization and cooling back, mixed material is can behind the homogeneous under 20～30 ℃, 15～30MP pressure, must be rich in the active lactic acid bacteria drink product of lactoferrin.
9. the active lactic acid bacteria drink that is rich in lactoferrin for preparing according to each described method of claim 1～8.
10. the active lactic acid bacteria drink that is rich in lactoferrin according to claim 9, wherein, viable count 〉=1.0 * 10
8Cfu/ml, protein content 〉=1.0%.
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| CN103461486A (en) * | 2013-10-08 | 2013-12-25 | 光明乳业股份有限公司 | Non-lactose lactic acid bacteria beverage and method for preparing beverage |
| CN103503990A (en) * | 2012-06-20 | 2014-01-15 | 内蒙古伊利实业集团股份有限公司 | Brown lactic acid bacteria beverage having immune regulation and intestinal regulation effects and its preparation method |
| CN103518841A (en) * | 2013-10-10 | 2014-01-22 | 江南大学 | Lactobacillus beverage rich in lactoferrin and preparation method thereof |
| CN108064962A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of compound protein composition, compound protein acidified milk base-material, can room temperature preserve composite protein beverage and preparation |
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| CN102499285A (en) * | 2011-12-30 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | High-fiber sugar-free brown active lactic acid bacterial beverage and preparation method thereof |
| CN102499285B (en) * | 2011-12-30 | 2013-08-28 | 内蒙古伊利实业集团股份有限公司 | High-fiber sugar-free brown active lactic acid bacterial beverage and preparation method thereof |
| CN103503990A (en) * | 2012-06-20 | 2014-01-15 | 内蒙古伊利实业集团股份有限公司 | Brown lactic acid bacteria beverage having immune regulation and intestinal regulation effects and its preparation method |
| CN103503990B (en) * | 2012-06-20 | 2015-06-17 | 内蒙古伊利实业集团股份有限公司 | Brown lactic acid bacteria beverage having immune regulation and intestinal regulation effects and its preparation method |
| CN103461486A (en) * | 2013-10-08 | 2013-12-25 | 光明乳业股份有限公司 | Non-lactose lactic acid bacteria beverage and method for preparing beverage |
| CN103518841A (en) * | 2013-10-10 | 2014-01-22 | 江南大学 | Lactobacillus beverage rich in lactoferrin and preparation method thereof |
| CN103518841B (en) * | 2013-10-10 | 2015-11-18 | 江南大学 | A kind of sour milk beverage being rich in lactoferrin and preparation method thereof |
| CN108064962A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of compound protein composition, compound protein acidified milk base-material, can room temperature preserve composite protein beverage and preparation |
| CN108094802A (en) * | 2018-01-18 | 2018-06-01 | 北京科拓恒通生物技术股份有限公司 | A kind of sour milk beverage stabilizer, sour milk beverage and preparation method thereof |
| CN111248276A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | High viable count lactobacillus beverage and preparation method thereof |
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