CN102106385A - Milk beverage containing fruit wine and preparation method thereof - Google Patents
Milk beverage containing fruit wine and preparation method thereof Download PDFInfo
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- CN102106385A CN102106385A CN 201110027439 CN201110027439A CN102106385A CN 102106385 A CN102106385 A CN 102106385A CN 201110027439 CN201110027439 CN 201110027439 CN 201110027439 A CN201110027439 A CN 201110027439A CN 102106385 A CN102106385 A CN 102106385A
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Abstract
The invention relates to milk beverage containing fruit wine and a preparation method thereof. The milk beverage containing fruit wine comprises the following components in percentage by weight: 30-50% of milk, 2-4% of fermented fruit wine juice, 0.1-0.15% of pectin, 0.3-0.6% of sodium carboxymethylcellulose, 0.01-0.05% of sodium tripolyphosphate, 9-13% of white granulated sugar or sweetener, 0.03-0.07% of citric acid and the balance of water, wherein the sum of the weight percentages of the components is 100%. The invention also provides a preparation method of the milk beverage containing fruit wine. The milk beverage containing fruit wine provided by the invention perfectly combines the milk beverage and the fruit wine, is lactic acid bacteria beverage with rich nutrition and novel mouthfeel, has higher nutritional value than the same type of products containing fruit juice and fruit grains, and is absorbed by human body more easily. Moreover, the nutrition components contained in the milk beverage containing fruit wine provided by the invention are natural nutrition components, and are safe to eat.
Description
Technical field
The present invention relates to a kind of milk beverage and preparation method thereof, relate in particular to a kind of milk beverage that contains fruit wine and preparation method thereof, belong to the liquid milk product field.
Background technology
The dairy products industry is the important part of food industry, is one of the fastest food service industry of China's growth rate.Along with the raising of people's life health consciousness, the development of dairy products has also entered Rapid development stage thereupon, and the kind of product, packing, taste and consumer to nutritional requirement huge variation take place.
Sour milk beverage is to be that raw material adds the goods that modulation such as entry, liquid glucose form in the emulsion that the lactic acid bacteria class cultivation and fermentation makes with ox (sheep) breast or reconstituted milk.
Eaux-De-Vie has had the production history of two thousand years, the fruit wine of brew not only to keep the fragrance of raw material fruit in China, and has drawn the whole nutrition in the fruit, contains the abundant vitamin and the amino acid of needed by human body.Even sometimes eat something rare the nutrition that fruit can not absorb, but can absorb by fruit wine, contain a large amount of polyphenol in addition in the fruit wine, can play the effect that fat is piled up that suppresses in human body.Wine liquid color and luster is lovable, often drinks good for health.
Obtain a kind of new product if milk beverages such as fruit wine and sour milk beverage can be combined, will greatly enrich the product category of milk beverage, satisfy more consumers in general's demand.
Summary of the invention
For solving the problems of the technologies described above, the object of the present invention is to provide a kind of milk beverage that contains the fruit wine composition, obtain a kind of new milk beverage by fruit wine and combining of milk beverage.
The present invention also aims to provide the preparation method of above-mentioned milk beverage.
For achieving the above object, the present invention at first provides a kind of milk beverage that contains fruit wine, it comprises following percentage by weight composition: milk, 30%-50%, fermentation fruit wine juice, 2%-4%, pectin, 0.1%-0.15%, sodium carboxymethylcellulose (CMC), 0.3%-0.6%, sodium phosphate trimer, 0.01%-0.05%, white granulated sugar or sweet taste material, 9%-13%, citric acid, 0.03%-0.07%, surplus is a water; And each percentage by weight sum of forming satisfies 100%.
In above-mentioned milk beverage provided by the invention, preferably, the fermentation fruit wine juice that is adopted can be the product that is purchased, and its sugar content is 12wt%-16wt%, and acid content is 0.5wt%, and alcohol content is 12wt%-14wt%.Fermentation fruit wine juice of the present invention can be strawberry fruit wine, pineapple wine, blueberry fruit wine, Howthorn Wine etc.
In above-mentioned milk beverage provided by the invention, comprise that also sugariness is equivalent to wherein to contain the sweet taste material of the sugariness of 9%-13% sucrose, preferably, the sweet taste material package that is adopted is drawn together one or more in glucose, fructose, maltose, xylitol, acesulfame potassium, Aspartame and the honey element etc.
The total solids content of milk beverage provided by the invention can reach 10.5wt%-15.5wt%, and content of milk protein can reach 1wt%-1.5wt%.
In above-mentioned milk beverage provided by the invention, the milk in the batching (raw material milk) is meant the fresh milk that meets China fresh cow's milk acquisition criteria GB6914, also can be the recombined milk of being made by the reduction of milk constituents such as milk powder, condensed milk, lactalbumin.Preferably, the milk that is adopted is fresh milk, perhaps goes back original product, perhaps fat-enriched milk, whole milk, degreasing or partly defatted milk by what milk powder, condensed milk or lactalbumin reduction were made.In addition, the total solids content of the milk that is adopted in the milk beverage provided by the invention preferably can be 11wt%-14wt%, 12wt%-14wt% more preferably, and the dry matter content of non-fat milk is not less than 8.5wt%.
In above-mentioned milk beverage provided by the invention, preferably, the total solids content of the milk that is adopted is 11wt%-14wt%.
In above-mentioned milk beverage provided by the invention, preferably, this milk beverage also contains the fermented bacterium that accounts for its gross weight 0.008%-0.01%.More preferably, this fermented bacterium can comprise streptococcus thermophilus (Streptococcus thermophilus) and/or lactobacillus bulgaricus (Lactobacillus bulgaricus), and lactobacillus acidophilus (Lactobacillus.acidophilus), breast Bifidobacterium Bifidum (Bifidobacterium lactis), long Bifidobacterium Bifidum (Bifidobacterium longum), Lactobacillus helveticus (Lactobacillus helveticus), in Lactobacillus casei (Lactobacillus casei) and the Lactobacillus rhamnosus (Lactobacillus GG) etc. one or more.
Contain a certain amount of alcohol in the fruit wine,, can destroy the hydration shell of protein particulate, protein is precipitated, influence the quality of milk because alcohol is very big to the affinity of water.At normal temperatures, alcohol precipitation protein often causes sex change, causes finished product stabilising system in shelf life destroyed, further influences the local flavor and the structural state of finished product.In the milk beverage provided by the present invention, use with pectin, CMC and three kinds of combination of stabilizers of sodium phosphate trimer, and three's addition is controlled to be 0.1%-0.15%, 0.3%-0.6% and the 0.01%-0.05% of milk beverage gross weight respectively, can address the above problem well, make the milk beverage that contains fruit wine for preparing in shelf life, can keep the stable of system always.
The present invention also provides the above-mentioned preparation method who contains the milk beverage of fruit wine, and it may further comprise the steps:
Standardization: milk is carried out standardization;
Batching: will be warming up to 65 ℃ through standardized milk and carry out the homogeneous processing, homogenization pressure is 18-200Bar, obtains feed liquid;
Sterilization: the feed liquid behind the homogeneous is carried out sterilization processing, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is controlled to be 300s;
Cooling: the feed liquid after the sterilization is cooled to 42 ± 2 ℃;
Inoculation fermentation: proper amount of strains is added in the above-mentioned cooled feed liquid, stirs, at 42 ± 2 ℃ of following heat-preservation fermentation 4-6 hours, treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
Premix: in batching is irritated, add part water (may be controlled to batching water total amount about 80%), be warming up to 60-65 ℃, sodium phosphate trimer, sodium carboxymethylcellulose, pectin are added in the material-compound tank with white granulated sugar or the dried back of mixing of sweet taste material, carry out 20 minutes circular treatment fully after the dissolving, be cooled to 30 ℃-40 ℃ then;
Batch mixing: the base of will suckling is squeezed in the material-compound tank and is supplied most water (may be controlled to batching water total amount about 95%), stirs, and obtains mixed material;
Acid adjustment: the mixed material temperature is adjusted to 25-35 ℃, citric acid and the water mass ratio dilution back by 1: 10 is slowly added in the mixed material, add fermentation fruit wine juice simultaneously and stir;
Constant volume: will carry out constant volume in the remaining water adding mixed material;
Blending: in mixed material, add an amount of essence and stirred 15-20 minute;
Filter: mixed material is removed by filter impurity by duplex strainer;
Pre-thermally homogenising: material is warmed up to 65-70 ℃ and carries out homogeneous, and pressure is controlled to be 50-180Bar;
Sterilization: under 115 ℃, the mixed material behind the homogeneous carried out 15 seconds sterilization processing, obtain containing the milk beverage of fruit wine.
Packaged form to product among the present invention does not have particular requirement, can adopt the common in the market sour milk or the packaged form of beverage, for example, plastic cup, the Plastic Drum of materials such as PP, PS and HDPE are for convenient transportation, factor such as improve the grade also can be selected the dixie cup packing for use.
The milk beverage of fruit wine that contains provided by the present invention is with milk beverage and fruit wine perfect adaptation, it is a kind of nutritious, sour milk beverage that mouthfeel is novel, compare with the market like product, have following superiority: the product taste that, can make up is many, draw materials extensively, nearly all fruit can be made fruit wine.Two, nutritious, than similar contain fruit juice, fruit grain etc. the product nutritive value be higher, easier be absorbed by the body.Constantly produce alcohol during the fermentation, make in the fruit some eat something rare the material that is difficult for being absorbed by the body and all dissolve in the alcohol, improved the utilization rate of fruit greatly; Owing to contain a small amount of alcohol, give product special mouthfeel extremely, simultaneously in the appetite that more can promote the people summer of sweltering heat.Three, natural nutrient component, edible safety.Almost whole during the fermentation harmful microorganisms can both be killed, simultaneously because the existence of alcohol, make polysaccharose substance and organic acid in the fruit all dissolve in wherein, make it have certain sugariness and acidity, with the addition of milk alternative part acid of keynote timing and sweetener.
Simultaneously, the present invention has also solved the problem that alcoholic content influences the protein stability in the milk easily by the combination of stabilizers that adopts pectin, CMC and sodium phosphate trimer, makes the milk beverage that contains fruit wine provided by the invention can keep the stable of system in shelf life always.
The specific embodiment
Understand for technical characterictic of the present invention, purpose and beneficial effect being had more clearly, existing technical scheme of the present invention is carried out following detailed description, but but can not be interpreted as qualification practical range of the present invention.
Embodiment 1, contain milk beverage of strawberry fruit wine and preparation method thereof
Present embodiment provides a kind of milk beverage that contains strawberry fruit wine, and it has following percentage by weight raw material and forms:
Fresh milk, 30%, white granulated sugar, 9%, pectin, 0.1%, CMC, 0.4%, sodium phosphate trimer, 0.02%, strawberry fruit wine, 2%, citric acid, 0.03%, strawberry essence, an amount of, bacterial classification, 0.008%, surplus is the batching water.
The preparation method of the milk beverage that contains strawberry fruit wine that present embodiment provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will be warming up to 65 ℃ through standardized fresh milk and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition, stir, under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour, treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank, after whole powderizations is intact, circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of strawberry essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: by duplex strainer mixed material is filtered, remove impurity;
7) pre-thermally homogenising: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains strawberry fruit wine after the cooling.
Embodiment 2, contain milk beverage of pineapple wine and preparation method thereof
Present embodiment provides a kind of milk beverage that contains pineapple wine, and it has following percentage by weight raw material and forms:
Fresh milk, 35%, white granulated sugar, 11%, pectin, 0.12%, CMC, 0.3%, sodium phosphate trimer, 0.04%, pineapple wine, 3.0%, citric acid, 0.04%, bacterial classification, 0.009%, surplus is the batching water.
The preparation method of the milk beverage that contains pineapple wine that present embodiment provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will be warming up to 65 ℃ through standardized fresh milk and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition, stir, under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour, treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank, after whole powderizations is intact, circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of flavoring pineapple essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: by duplex strainer mixed material is filtered, remove impurity;
7) pre-thermally homogenising: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains pineapple wine after the cooling.
Embodiment 3, contain milk beverage of strawberry fruit wine and preparation method thereof
Present embodiment provides a kind of milk beverage that contains strawberry fruit wine, and it has following percentage by weight raw material and forms:
Fresh milk, 45%, white granulated sugar, 13%, pectin, 0.15%, CMC, 0.5%, sodium phosphate trimer, 0.03%, strawberry fruit wine, 5%, citric acid, 0.05%, strawberry essence, an amount of, bacterial classification, 0.01%, surplus is the batching water.
The preparation method of the milk beverage that contains strawberry fruit wine that present embodiment provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will be warming up to 65 ℃ through standardized fresh milk and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition, stir, under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour, treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank, after whole powderizations is intact, circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of strawberry essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: by duplex strainer mixed material is filtered, remove impurity;
7) pre-thermally homogenising: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains strawberry fruit wine after the cooling.
Embodiment 4, contain milk beverage of pineapple wine and preparation method thereof
Present embodiment provides a kind of milk beverage that contains pineapple wine, and it has following percentage by weight raw material and forms:
Fresh milk, 50%, white granulated sugar, 13%, pectin, 0.1%, CMC, 0.6%, sodium phosphate trimer, 0.05%, pineapple wine, 4.0%, citric acid, 0.07%, bacterial classification, 0.009%, surplus is the batching water.
The preparation method of the milk beverage that contains pineapple wine that present embodiment provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will be warming up to 65 ℃ through standardized fresh milk and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition, stir, under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour, treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank, after whole powderizations is intact, circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of flavoring pineapple essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: by duplex strainer mixed material is filtered, remove impurity;
7) pre-thermally homogenising: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains pineapple wine after the cooling.
Embodiment 5, contain milk beverage of pineapple wine and preparation method thereof
Present embodiment provides a kind of milk beverage that contains pineapple wine, and it has following percentage by weight raw material and forms:
Fresh milk, 56%, white granulated sugar, 7%, pectin, 0.14%, CMC, 0.4%, sodium phosphate trimer, 0.02%, pineapple wine, 6%, citric acid, 0.07%, bacterial classification, 0.008%, surplus is the batching water.
The preparation method of the milk beverage that contains pineapple wine that present embodiment provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will be warming up to 65 ℃ through standardized fresh milk and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition, stir, under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour, treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank, after whole powderizations is intact, circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of flavoring pineapple essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: by duplex strainer mixed material is filtered, remove impurity;
7) pre-thermally homogenising: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains pineapple wine after the cooling.
Comparative Examples 1, contain milk beverage of pineapple wine and preparation method thereof
This Comparative Examples provides a kind of milk beverage that contains pineapple wine, and it has following raw materials by weight percent and forms:
Fresh milk, 56%, white granulated sugar, 7%, pectin, 0.05%, CMC, 0.4%, sodium phosphate trimer, 0.02%, pineapple wine, 6%, citric acid, 0.07%, bacterial classification, 0.01%, surplus is the batching water.
The preparation method of the milk beverage that contains pineapple wine that this Comparative Examples provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will be warming up to 65 ℃ through standardized fresh milk and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition, stir, under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour, treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank, after whole powderizations is intact, circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of flavoring pineapple essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: by duplex strainer mixed material is filtered, remove impurity;
7) pre-thermally homogenising: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains pineapple wine after the cooling.
Comparative Examples 2, contain milk beverage of strawberry fruit wine and preparation method thereof
This Comparative Examples provides a kind of milk beverage that contains strawberry fruit wine, and it has following raw materials by weight percent and forms:
Fresh milk, 45%, white granulated sugar, 13%, pectin, 0.2%, CMC, 0.5%, sodium phosphate trimer, 0.03%, strawberry fruit wine, 5%, citric acid, 0.05%, strawberry essence, an amount of, bacterial classification, 0.009%, surplus is the batching water.
The preparation method of the milk beverage that contains strawberry fruit wine that this Comparative Examples provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will be warming up to 65 ℃ through standardized fresh milk and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition, stir, under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour, treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank, after whole powderizations is intact, circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of strawberry essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: by duplex strainer mixed material is filtered, remove impurity;
7) pre-thermally homogenising: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains pineapple wine after the cooling.
Comparative Examples 3, contain milk beverage of strawberry fruit wine and preparation method thereof
This Comparative Examples provides a kind of milk beverage that contains strawberry fruit wine, and it has following raw materials by weight percent and forms:
Fresh milk, 30%, white granulated sugar, 9%, pectin, 0.1%, CMC, 0.4%, strawberry fruit wine, 2%, citric acid, 0.03%, strawberry essence, an amount of, bacterial classification, 0.01%, surplus is the batching water.
The preparation method of the milk beverage that contains strawberry fruit wine that this Comparative Examples provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will be warming up to 65 ℃ through standardized fresh milk and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition, stir, under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour, treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank, after whole powderizations is intact, circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of strawberry essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: by duplex strainer mixed material is filtered, remove impurity;
7) pre-thermally homogenising: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains pineapple wine after the cooling.
The mouthfeel, local flavor and the stability that contain the milk beverage of fruit wine are judged checking
The milk beverage that contains fruit wine that embodiment 1-5 and Comparative Examples 1-3 are provided carries out the confirmatory experiment of judging of mouthfeel, local flavor and stability respectively in shelf life.Experimental result is as shown in table 1.
Table 1 mouthfeel, local flavor and stability judge the confirmatory experiment result
Comparative Examples 1 is that with the difference of embodiment 5 content of pectin is different, the experimental result that provides by table 1 as can be seen, when adopting the addition of the pectin that Comparative Examples 1 provides, the local flavor of prepared milk beverage, stability and mouthfeel all can change in shelf life, and when adopting the addition of the pectin that embodiment 5 provides, it is stable that the local flavor of prepared milk beverage, stability and mouthfeel can both keep in shelf life, and the addition of this explanation pectin has bigger influence for local flavor, stability and the mouthfeel of milk beverage in shelf life.
Comparative Examples 3 is whether add sodium phosphate trimer with the difference of embodiment 1, the experimental result that provides by table 1 as can be seen, local flavor, stability and the mouthfeel of the milk beverage that does not contain sodium phosphate trimer that Comparative Examples 3 provides all can change in shelf life, and local flavor, stability and the mouthfeel of the milk beverage that contains sodium phosphate trimer that employing embodiment 1 provides can both keep stable in shelf life, and whether this explanation adds sodium phosphate trimer has bigger influence for local flavor, stability and the mouthfeel of milk beverage in shelf life.
The given experimental result of the above analysis and associative list 1 as can be seen, adopt the combination of pectin, CMC and sodium phosphate trimer to use as stabilizing agent, can make the milk beverage that contains fruit wine in long shelf life, keep stable, bleed, deposited phenomenon can not occur, bad variation can not take place in its local flavor, stability and mouthfeel.Simultaneously, when the addition of pectin being controlled in the scope of 0.1-0.15wt%, to obtain to contain local flavor, stability and the mouthfeel of milk beverage of fruit wine relative better.
Above-described specific embodiment; purpose of the present invention, technical scheme and beneficial effect are further described; institute is understood that; the above only is specific embodiments of the invention; and be not intended to limit the scope of the invention; within the spirit and principles in the present invention all, any modification of being made, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. milk beverage that contains fruit wine, it has following percentage by weight and forms:
Milk, 30%-50%, fermentation fruit wine juice, 2%-4%, pectin, 0.1%-0.15%, sodium carboxymethylcellulose, 0.3%-0.6%.Sodium phosphate trimer, 0.01%-0.05%, white granulated sugar or sweet taste material, 9%-13%, citric acid, 0.03%-0.07%, surplus is a water; And each percentage by weight sum of forming satisfies 100%.
2. milk beverage as claimed in claim 1, wherein, the sugar content of described fermentation fruit wine juice is 12wt%-16wt%, and acid content is 0.5wt%, and alcohol content is 12wt%-14wt%.
3. milk beverage as claimed in claim 1, wherein, described sweet taste material package is drawn together one or more in glucose, fructose, maltose, xylitol, acesulfame potassium, Aspartame and the honey element.
4. milk beverage as claimed in claim 1, wherein, described milk is fresh milk, perhaps goes back original product, perhaps fat-enriched milk, whole milk, degreasing or partly defatted milk by what milk powder, condensed milk or lactalbumin reduction were made.
5. milk beverage as claimed in claim 1, wherein, the total solids content of described milk is 11wt%-14wt%.
6. milk beverage as claimed in claim 1, wherein, this milk beverage also contains the fermented bacterium of the 0.008%-0.01% that accounts for its gross weight.
7. milk beverage as claimed in claim 6, wherein, described fermented bacterium comprises streptococcus thermophilus and/or lactobacillus bulgaricus, and in lactobacillus acidophilus, newborn Bifidobacterium Bifidum, long Bifidobacterium Bifidum, Lactobacillus helveticus, Lactobacillus casei and the Lactobacillus rhamnosus one or more.
8. the described preparation method who contains the milk beverage of fruit wine of claim 1-7, it may further comprise the steps:
Standardization: milk is carried out standardization;
Batching: will be warming up to 65 ℃ through standardized milk and carry out the homogeneous processing, homogenization pressure is 18-200Bar, obtains feed liquid;
Sterilization: the feed liquid behind the homogeneous is carried out sterilization processing, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is controlled to be 300s;
Cooling: the feed liquid after the sterilization is cooled to 42 ± 2 ℃;
Inoculation fermentation: proper amount of strains is added in the above-mentioned cooled feed liquid, stirs, at 42 ± 2 ℃ of following heat-preservation fermentation 4-6 hours, treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
Premix: in batching is irritated, add part water, be warming up to 60-65 ℃, sodium phosphate trimer, sodium carboxymethylcellulose, pectin are added in the material-compound tank with white granulated sugar or the dried back of mixing of sweet taste material, carry out 20 minutes circular treatment fully after the dissolving, be cooled to 30 ℃-40 ℃ then;
Batch mixing: the base of will suckling is squeezed in the material-compound tank and is supplied most water, stirs, and obtains mixed material;
Acid adjustment: the mixed material temperature is adjusted to 25-35 ℃, citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, add fermentation fruit wine juice simultaneously and stir;
Constant volume: will carry out constant volume in the remaining water adding mixed material;
Blending: in mixed material, add an amount of essence and stirred 15-20 minute;
Filter: mixed material is removed by filter impurity by duplex strainer;
Pre-thermally homogenising: material is warmed up to 65-70 ℃ and carries out homogeneous, and pressure is 50-180Bar;
Sterilization: under 115 ℃, the mixed material behind the homogeneous carried out 15 seconds sterilization processing, obtain the described milk beverage that contains fruit wine.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102550665A (en) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | Production method of sugar-free fermentative lactic acid bacteria drink |
| CN104522167A (en) * | 2014-12-04 | 2015-04-22 | 周莉莉 | Passion fruit milk beverage and preparation method thereof |
| CN113207966A (en) * | 2021-05-24 | 2021-08-06 | 上海应用技术大学 | Pineapple and fingered citron flavored yoghurt beverage and preparation method thereof |
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2011
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| Title |
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| 《现代食品科技》 20101231 梁茂文等 酒味果蔬复合搅拌型酸奶的研制 第600－604页 1－7 第26卷, 第6期 * |
| 《食品与机械》 20100731 梁茂文等 添加果酒复合型乳酸菌饮料的研制 第115－119页 1－7 第26卷, 第4期 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550665A (en) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | Production method of sugar-free fermentative lactic acid bacteria drink |
| CN104522167A (en) * | 2014-12-04 | 2015-04-22 | 周莉莉 | Passion fruit milk beverage and preparation method thereof |
| CN113207966A (en) * | 2021-05-24 | 2021-08-06 | 上海应用技术大学 | Pineapple and fingered citron flavored yoghurt beverage and preparation method thereof |
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