CN102177966A - Preparation method of health-care active lactobacillus beverage - Google Patents
Preparation method of health-care active lactobacillus beverage Download PDFInfo
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Abstract
The invention discloses a preparation method of health-care active lactobacillus beverage. The preparation method includes the steps as follows: A. pretreatment of milk; B. mixing: adding white granulated sugar and/or isomaltooligosaccharide in the milk obtained from the step A and stirring the mixture to full dissolution; C. homogenization and sterilization; D. fermentation; E. temperature reduction of fermented milk; F. secondary mixing: heating purified water to 95-100 DEG C, mixing sodium carboxy methyl cellulose, vitamin C and natural fruit powder, uniformly dispersing the materials by a high-speed material mixer and a colloid mill, and dissolving the materials in hot water, thus preparing stabilizer sol, then reducing the temperature of the stabilizer sol to 30-40 DEG C by a heat exchanger, and uniformly mixing the stabilizer sol with the fermented milk obtained from the step E; G. secondary homogenization; H. secondary temperature reduction; and I. filling. By the preparation method, probiotics with a health-care function obtains a good survival condition in the lactobacillus beverage and the nutrient health-care function of the fermented type lactobacillus beverage is improved greatly.
Description
Technical field
The present invention relates to the milk production technical field, especially a kind of preparation method of health active sour milk beverage.
Background technology
Along with development and national economy, the consumer is constantly taking place to change to health, the nutritional need of dairy products, and the sour milk beverage that integrates science and technology, fashion, health, nutrition more and more is subjected to consumer's welcome.Sour milk beverage is to be raw material with cow's milk, utilize strain fermentations such as Bacillus acidi lactici, streptococcus thermophilus, Bifidobacterium to obtain more probio and metabolite thereof, add auxiliary material again, utilize the even technology of physics to make, its product has merged the local flavor of fruit drink, the nutrition of milk, the health care of sour milk.Lactic acid bacteria in the sour milk beverage is generally lactobacillus bulgaricus and streptococcus thermophilus; But along with the reach of science and development of technology, probio is widely used in the production of sour milk beverage.Probio is meant improves host's microecological balance and brings into play beneficial effect, reaches the active bacteria formulation and the metabolite thereof that improve host health level and health status.Up to now, the probio that scientist has found can be divided into three major types substantially, comprising: 1. lactobacillus class (as lactobacillus acidophilus, Lactobacillus casei etc.); 2. Bifidobacterium class (as bifidobacterium longum, bifidobacterium breve, bifidobacterium lactis etc.); 3. gram-positive cocci (as streptococcus fecalis, galactococcus, intermediary streptococcus etc.).In addition, also have some saccharomycete and mould also can be included into the category of probio.According to present research, the health care of probio may be summarized to be: 1. control diarrhoea; 2. alleviate the lactase deficiency shape; 3. prevent vagina infection; 4. strengthen body immunity; 5. alleviate irritated effect; 6. reduce serum cholesterol; 7. pre-anti-cancer and inhibition tumor growth.Patient often takes the health food that contains probio, can prevent and treat diarrheal disease.Perching kind more than 500, tens of trillion different bacteriums in normal human's enteron aisle, their common prosperities that conditions each other in most cases, coexists.In case enteron aisle flora balance is broken, and will cause diarrhoea.From the seventies to the nineties, external a large amount of tests of doing confirm: drink probiotic beverage and can reduce serum cholesterol really.Having the scholar to publish thesis recently abroad again points out: drink 200 milliliters of yoghurts that add lactobacillus acidophilus and synanthrin after fermentation every day, can make the blood fat of hyperlipidemia patient on average descend about 4.4%.Because lactobacillus acidophilus and synanthrin all have effect for reducing fat.
But, have only lactic acid bacteria alive just to have these health cares.China is at present because the cold chain imperfection, and the viable count in the sour milk beverage is difficult to guarantee, even the trend that lactic acid bacteria number under the perfect situation of cold chain wherein also tapers off, especially probio requires harsh usually to life condition.Only stipulated the lactic acid bacteria number when sour milk beverage dispatches from the factory among sour milk beverage standard----the State Standard of the People's Republic of China GB10789-2007 " beverage general rule " of China, and the bacterium number in sales process has not been required.Therefore, sour milk beverage is when real consumption, and lactic acid bacteria number is very low, and probio number wherein is then lower, is difficult to reach health-care efficacy.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of preparation method of health active sour milk beverage, makes the probio with health care have the condition of surviving preferably in sour milk beverage, improves the alimentary health-care function of fermented type sour milk beverage greatly.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of preparation method of health active sour milk beverage, its step comprises:
A, pre-treatment: milk through screen filter, after the centrifuge removal of impurities, cooling be cooled to 4～6 ℃ standby;
B, allotment: sweetener is added in the last step gained milk, be stirred to dissolving fully; Described sweetener is white granulated sugar and/or oligoisomaltose;
C, homogeneous sterilization: on go on foot gained milk and be preheating to 55～60 ℃, carry out homogeneous under the 20 Mpa pressure, 95 ℃, 300s sterilization are cooled to 40～42 ℃ of fermentation temperatures then;
D, fermentation: leavening is joined step gained milk ferment in expecting, 40～42 ℃ of fermentation temperatures, fermentation time 4～6h stirs breakdown of emulsion after acidity reaches 90 ° of T, stop fermentation;
E, acidified milk cooling: the acidified milk that will stop fermentation is cooled to 25～35 ℃ by heat exchanger, and is standby;
F, secondary allotment: pure water is heated to 95～100 ℃, sodium carboxymethylcellulose, vitamin C and natural fruit powder are mixed and evenly disperse, be dissolved in each material in the hot water by high speed mixer and colloid mill, be prepared into stabilizing agent colloidal sol, then this stabilizing agent colloidal sol is cooled to 30～40 ℃ by heat exchanger, and mixes with step e gained acidified milk and to stir evenly;
G, second homogenate: on go on foot products obtained therefrom by the homogenizer homogeneous, homogenization pressure 6MPa;
H, reducing temperature twice: on go on foot products obtained therefrom and be cooled to 8～12 ℃ by heat exchanger;
I, can: on go on foot products obtained therefrom and get finished product through can;
Wherein, the consumption by weight above-mentioned each material is: milk 300～400, leavening 0.02～0.05, sweetener 36～58, vitamin C 0.18～0.25, natural fruit powder 4～6, sodium carboxymethylcellulose 4～5, pure water 530.7～655.8.
As a kind of optimal technical scheme of the present invention, described leavening comprises lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus and newborn Bifidobacterium Bifidum.
As a kind of optimal technical scheme of the present invention, described natural fruit powder is at least a in natural banana powder, natural strawberry powder, natural apple powder, natural orange powder, the natural mango powder.
As a kind of optimal technical scheme of the present invention, the preparation process of health active sour milk beverage comprises:
A, pre-treatment: milk through screen filter, after the centrifuge removal of impurities, cooling be cooled to 5 ℃ standby;
B, allotment: white granulated sugar and oligoisomaltose are added in the last step gained milk, be stirred to dissolving fully;
C, homogeneous sterilization: on go on foot gained milk and be preheating to 56 ℃, carry out homogeneous under the 20 Mpa pressure, 95 ℃, 300s sterilization are cooled to 41 ℃ of fermentation temperatures then;
D, fermentation: leavening lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus and newborn Bifidobacterium Bifidum are joined step gained milk ferment in expecting, 41 ℃ of fermentation temperatures, fermentation time 5.2h, acidity reaches 90 ° of T, stirs breakdown of emulsion this moment, stops fermentation;
E, acidified milk cooling: the acidified milk that will stop fermentation is cooled to 30 ℃ by heat exchanger, and is standby;
F, secondary allotment: pure water is heated to 95 ℃, sodium carboxymethylcellulose, vitamin C and natural banana powder are mixed and evenly disperse, be dissolved in each material in the hot water by high speed mixer and colloid mill, be prepared into stabilizing agent colloidal sol, then this stabilizing agent colloidal sol is cooled to 35 ℃ by heat exchanger, and mixes with step e gained acidified milk and to stir evenly;
G, second homogenate: on go on foot products obtained therefrom by the homogenizer homogeneous, homogenization pressure 6MPa;
H, reducing temperature twice: on go on foot products obtained therefrom and be cooled to 10 ℃ by heat exchanger;
I, can: on go on foot products obtained therefrom and get finished product through can;
Wherein, the consumption of above-mentioned each material is: milk 300kg, leavening 0.02kg, white granulated sugar 30kg, vitamin C 0.18kg, oligoisomaltose 6kg, natural banana powder 4kg, sodium carboxymethylcellulose 4kg, pure water 655.8kg.
As another kind of optimal technical scheme of the present invention, the preparation process of health active sour milk beverage comprises:
A, pre-treatment: milk through screen filter, after the centrifuge removal of impurities, cooling be cooled to 5 ℃ standby;
B, allotment: white granulated sugar and oligoisomaltose are added in the last step gained milk, be stirred to dissolving fully;
C, homogeneous sterilization: on go on foot gained milk and be preheating to 56 ℃, carry out homogeneous under the 20 Mpa pressure, 95 ℃, 300s sterilization are cooled to 41 ℃ of fermentation temperatures then;
D, fermentation: leavening lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus and newborn Bifidobacterium Bifidum are joined step gained milk ferment in expecting, 41 ℃ of fermentation temperatures, fermentation time 6.1h, acidity reaches 90 ° of T, stirs breakdown of emulsion this moment, stops fermentation;
E, acidified milk cooling: the acidified milk that will stop fermentation is cooled to 30 ℃ by heat exchanger, and is standby;
F, secondary allotment: pure water is heated to 95 ℃, sodium carboxymethylcellulose, vitamin C and natural strawberry powder are mixed and evenly disperse, be dissolved in each material in the hot water by high speed mixer and colloid mill, be prepared into stabilizing agent colloidal sol, then this stabilizing agent colloidal sol is cooled to 35 ℃ by heat exchanger, and mixes with step e gained acidified milk and to stir evenly;
G, second homogenate: on go on foot products obtained therefrom by the homogenizer homogeneous, homogenization pressure 6MPa;
H, reducing temperature twice: on go on foot products obtained therefrom and be cooled to 10 ℃ by heat exchanger;
I, can: on go on foot products obtained therefrom and get finished product through can;
Wherein, the consumption of above-mentioned each material is: milk 400kg, leavening 0.05kg, white granulated sugar 50kg, vitamin C 0.25kg, oligoisomaltose 8kg, natural strawberry powder 6kg, sodium carboxymethylcellulose 5kg, pure water 530.7kg.
As another kind of optimal technical scheme of the present invention, the preparation process of health active sour milk beverage comprises:
A, pre-treatment: milk through screen filter, after the centrifuge removal of impurities, cooling be cooled to 5 ℃ standby;
B, allotment: white granulated sugar and oligoisomaltose are added in the last step gained milk, be stirred to dissolving fully;
C, homogeneous sterilization: on go on foot gained milk and be preheating to 56 ℃, carry out homogeneous under the 20 Mpa pressure, 95 ℃, 300s sterilization are cooled to 41 ℃ of fermentation temperatures then;
D, fermentation: leavening lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus and newborn Bifidobacterium Bifidum are joined step gained milk ferment in expecting, 41 ℃ of fermentation temperatures, fermentation time 5.5h, acidity reaches 90 ° of T, stirs breakdown of emulsion this moment, stops fermentation;
E, acidified milk cooling: the acidified milk that will stop fermentation is cooled to 30 ℃ by heat exchanger, and is standby;
F, secondary allotment: pure water is heated to 95 ℃, sodium carboxymethylcellulose, vitamin C and natural banana powder are mixed and evenly disperse, be dissolved in each material in the hot water by high speed mixer and colloid mill, be prepared into stabilizing agent colloidal sol, then this stabilizing agent colloidal sol is cooled to 35 ℃ by heat exchanger, and mixes with step e gained acidified milk and to stir evenly;
G, second homogenate: on go on foot products obtained therefrom by the homogenizer homogeneous, homogenization pressure 6MPa;
H, reducing temperature twice: on go on foot products obtained therefrom and be cooled to 10 ℃ by heat exchanger;
I, can: on go on foot products obtained therefrom and get finished product through can;
Wherein, the consumption of above-mentioned each material is: milk 350kg, leavening 0.03kg, white granulated sugar 40kg, vitamin C 0.24kg, oligoisomaltose 7kg, natural banana powder 5kg, sodium carboxymethylcellulose 4kg, pure water 593.73kg.
As another kind of optimal technical scheme of the present invention, the preparation process of health active sour milk beverage comprises:
A, pre-treatment: milk through screen filter, after the centrifuge removal of impurities, cooling be cooled to 5 ℃ standby;
B, allotment: oligoisomaltose is added in the last step gained milk, be stirred to dissolving fully;
C, homogeneous sterilization: on go on foot gained milk and be preheating to 56 ℃, carry out homogeneous under the 20 Mpa pressure, 95 ℃, 300s sterilization are cooled to 41 ℃ of fermentation temperatures then;
D, fermentation: leavening lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus and newborn Bifidobacterium Bifidum are joined step gained milk ferment in expecting, 41 ℃ of fermentation temperatures, fermentation time 5.2h, acidity reaches 90 ° of T, stirs breakdown of emulsion this moment, stops fermentation;
E, acidified milk cooling: the acidified milk that will stop fermentation is cooled to 30 ℃ by heat exchanger, and is standby;
F, secondary allotment: pure water is heated to 95 ℃, sodium carboxymethylcellulose, vitamin C and natural banana powder are mixed and evenly disperse, be dissolved in each material in the hot water by high speed mixer and colloid mill, be prepared into stabilizing agent colloidal sol, then this stabilizing agent colloidal sol is cooled to 35 ℃ by heat exchanger, and mixes with step e gained acidified milk and to stir evenly;
G, second homogenate: on go on foot products obtained therefrom by the homogenizer homogeneous, homogenization pressure 6MPa;
H, reducing temperature twice: on go on foot products obtained therefrom and be cooled to 10 ℃ by heat exchanger;
I, can: on go on foot products obtained therefrom and get finished product through can;
Wherein, the consumption of above-mentioned each material is: milk 350kg, leavening 0.03kg, vitamin C 0.24kg, oligoisomaltose 47kg, natural banana powder 5kg, sodium carboxymethylcellulose 4kg, pure water 593.73kg.
Adopt the beneficial effect that technique scheme produced to be:
The present invention has added oligoisomaltose, vitamin C and natural fruit powder in sour milk beverage, wherein oligoisomaltose is that benefit is given birth to the factor, can promote the growth of Bifidobacterium Bifidum; Simultaneously Bifidobacterium Bifidum is very responsive to oxygen, and the vitamin C that adds in the prescription is as antioxidant, and the viability of Bifidobacterium Bifidum is had very strong protective effect; In addition, a lot of natural plants chemical substances that contain in the natural fruit powder also have good antioxidation; Therefore, the batching of adding among the present invention has good protective effect to the survival of Bifidobacterium Bifidum, can make the quantity of product Bifidobacterium Bifidum after preserving 10 days still can reach 10
6CFU/mL;
The prepared product of four embodiment of the present invention is carried out Bifidobacterium detect test, the result is as follows, illustrate that preparation method of the present invention can effectively improve the survival ability of probio in the sour milk beverage, thereby improve the nutritive value and the health care of fermented type sour milk beverage greatly:
The specific embodiment
Following examples describe the present invention in detail.Prepare various raw material used in the present invention and items of equipment and be conventional commercially available prod, all can buy directly acquisition by market.
Specific requirement to the various raw materials that use in following examples is:
(1) milk: raw milk need meet GB19301 " lactogenesis food security national standard "; Perhaps adopt reconstituted milk, milk powder and water are made with the ratio reduction of 1:7;
(2) leavening: be commercially available commercial direct putting type ferment agent for sour milk, its flora is formed and is included lactobacillus delbruockii subspecies bulgaricus (Lactobacillusdelbrueckii subsup.bulgaricus), streptococcus thermophilus (Streptococcus thermophilus) and newborn Bifidobacterium Bifidum (Bifidobacterium lactis); The number needs of wherein newborn Bifidobacterium Bifidum (Bifidobacterium lactis) reaches 10
7More than the CFU/mL;
(3) white granulated sugar: be the commercially available prod, meet national standard and get final product;
(4) vitamin C: be the commercially available prod, meet national standard and get final product;
(5) oligoisomaltose: be the commercially available prod, meet national standard and get final product;
(6) natural fruit powder: comprise commercially available natural banana powder, strawberry powder etc., meet national standard to get final product;
(7) sodium carboxymethylcellulose: be the commercially available prod, meet national standard and get final product;
(8) pure water: meet the drinking water national standard and get final product.
Embodiment 1
A kind of preparation method of health active sour milk beverage, its step comprises:
A, pre-treatment: milk through screen filter, after the centrifuge removal of impurities, cooling be cooled to 5 ℃ standby;
B, allotment: white granulated sugar and oligoisomaltose are added in the last step gained milk, be stirred to dissolving fully;
C, homogeneous sterilization: on go on foot gained milk and be preheating to 56 ℃, carry out homogeneous under the 20 Mpa pressure, 95 ℃, 300s sterilization are cooled to 41 ℃ of fermentation temperatures then;
D, fermentation: leavening lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus and newborn Bifidobacterium Bifidum are joined step gained milk ferment in expecting, 41 ℃ of fermentation temperatures, fermentation time 5.2h, acidity reaches 90 ° of T, stirs breakdown of emulsion this moment, stops fermentation;
E, acidified milk cooling: the acidified milk that will stop fermentation is cooled to 30 ℃ by heat exchanger, and is standby;
F, secondary allotment: pure water is heated to 95 ℃, sodium carboxymethylcellulose, vitamin C and natural banana powder are mixed and evenly disperse, be dissolved in each material in the hot water by high speed mixer and colloid mill, be prepared into stabilizing agent colloidal sol, then this stabilizing agent colloidal sol is cooled to 35 ℃ by heat exchanger, and mixes with step e gained acidified milk and to stir evenly;
G, second homogenate: on go on foot products obtained therefrom by the homogenizer homogeneous, homogenization pressure 6MPa;
H, reducing temperature twice: on go on foot products obtained therefrom and be cooled to 10 ℃ by heat exchanger;
I, can: on go on foot products obtained therefrom and get finished product through can;
Wherein, the consumption of above-mentioned each material is: milk 300kg, leavening 0.02kg, white granulated sugar 30kg, vitamin C 0.18kg, oligoisomaltose 6kg, natural banana powder 4kg, sodium carboxymethylcellulose 4kg, pure water 655.8kg.
Embodiment 2
A kind of preparation method of health active sour milk beverage, the difference of itself and embodiment 1 is that 1. its natural fruit powder adopts natural strawberry powder; 2. the consumption of its each material is: milk 400kg, leavening 0.05kg, white granulated sugar 50kg, vitamin C 0.25kg, oligoisomaltose 8kg, natural strawberry powder 6kg, sodium carboxymethylcellulose 5kg, pure water 530.7kg.
Embodiment 3
A kind of preparation method of health active sour milk beverage, the difference of itself and embodiment 1 is, the consumption of its each material is: milk 350kg, leavening 0.03kg, white granulated sugar 40kg, vitamin C 0.24kg, oligoisomaltose 7kg, natural banana powder 5kg, sodium carboxymethylcellulose 4kg, pure water 593.73kg.
Embodiment 4
A kind of preparation method of health active sour milk beverage, the difference of itself and embodiment 1 is, the consumption of its each material is: milk 350kg, leavening 0.03kg, white granulated sugar 0kg, vitamin C 0.24kg, oligoisomaltose 47kg, natural banana powder 5kg, sodium carboxymethylcellulose 4kg, pure water 593.73kg.
The prepared product of above-mentioned four embodiment is carried out Bifidobacterium detect test, the result is as follows:
Illustrate that preparation method of the present invention can effectively improve the survival ability of probio in the sour milk beverage, thereby improve the nutritive value and the health care of fermented type sour milk beverage greatly.
Foregoing description only proposes as the enforceable technical scheme of the present invention, not as the single restrictive condition to its technical scheme itself.
Claims (7)
1. the preparation method of a health active sour milk beverage, its characterization step comprises:
A, pre-treatment: milk through screen filter, after the centrifuge removal of impurities, cooling be cooled to 4～6 ℃ standby;
B, allotment: sweetener is added in the last step gained milk, be stirred to dissolving fully; Described sweetener is white granulated sugar and/or oligoisomaltose;
C, homogeneous sterilization: on go on foot gained milk and be preheating to 55～60 ℃, carry out homogeneous under the 20 Mpa pressure, 95 ℃, 300s sterilization are cooled to 40～42 ℃ of fermentation temperatures then;
D, fermentation: leavening is joined step gained milk ferment in expecting, 40～42 ℃ of fermentation temperatures, fermentation time 4～6h stirs breakdown of emulsion after acidity reaches 90 ° of T, stop fermentation;
E, acidified milk cooling: the acidified milk that will stop fermentation is cooled to 25～35 ℃ by heat exchanger, and is standby;
F, secondary allotment: pure water is heated to 95～100 ℃, sodium carboxymethylcellulose, vitamin C and natural fruit powder are mixed and evenly disperse, be dissolved in each material in the hot water by high speed mixer and colloid mill, be prepared into stabilizing agent colloidal sol, then this stabilizing agent colloidal sol is cooled to 30～40 ℃ by heat exchanger, and mixes with step e gained acidified milk and to stir evenly;
G, second homogenate: on go on foot products obtained therefrom by the homogenizer homogeneous, homogenization pressure 6MPa;
H, reducing temperature twice: on go on foot products obtained therefrom and be cooled to 8～12 ℃ by heat exchanger;
I, can: on go on foot products obtained therefrom and get finished product through can;
Wherein, the consumption by weight above-mentioned each material is: milk 300～400, leavening 0.02～0.05, sweetener 36～58, vitamin C 0.18～0.25, natural fruit powder 4～6, sodium carboxymethylcellulose 4～5, pure water 530.7～655.8.
2. the preparation method of health active sour milk beverage according to claim 1 is characterized in that: described leavening comprises lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus and newborn Bifidobacterium Bifidum.
3. the preparation method of health active sour milk beverage according to claim 1 is characterized in that: described natural fruit powder is at least a in natural banana powder, natural strawberry powder, natural apple powder, natural orange powder, the natural mango powder.
4. according to the preparation method of each described health active sour milk beverage of claim 1～3, its characterization step comprises:
A, pre-treatment: milk through screen filter, after the centrifuge removal of impurities, cooling be cooled to 5 ℃ standby;
B, allotment: white granulated sugar and oligoisomaltose are added in the last step gained milk, be stirred to dissolving fully;
C, homogeneous sterilization: on go on foot gained milk and be preheating to 56 ℃, carry out homogeneous under the 20 Mpa pressure, 95 ℃, 300s sterilization are cooled to 41 ℃ of fermentation temperatures then;
D, fermentation: leavening lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus and newborn Bifidobacterium Bifidum are joined step gained milk ferment in expecting, 41 ℃ of fermentation temperatures, fermentation time 5.2h, acidity reaches 90 ° of T, stirs breakdown of emulsion this moment, stops fermentation;
E, acidified milk cooling: the acidified milk that will stop fermentation is cooled to 30 ℃ by heat exchanger, and is standby;
F, secondary allotment: pure water is heated to 95 ℃, sodium carboxymethylcellulose, vitamin C and natural banana powder are mixed and evenly disperse, be dissolved in each material in the hot water by high speed mixer and colloid mill, be prepared into stabilizing agent colloidal sol, then this stabilizing agent colloidal sol is cooled to 35 ℃ by heat exchanger, and mixes with step e gained acidified milk and to stir evenly;
G, second homogenate: on go on foot products obtained therefrom by the homogenizer homogeneous, homogenization pressure 6MPa;
H, reducing temperature twice: on go on foot products obtained therefrom and be cooled to 10 ℃ by heat exchanger;
I, can: on go on foot products obtained therefrom and get finished product through can;
Wherein, the consumption of above-mentioned each material is: milk 300kg, leavening 0.02kg, white granulated sugar 30kg, vitamin C 0.18kg, oligoisomaltose 6kg, natural banana powder 4kg, sodium carboxymethylcellulose 4kg, pure water 655.8kg.
5. according to the preparation method of each described health active sour milk beverage of claim 1～3, its characterization step comprises:
A, pre-treatment: milk through screen filter, after the centrifuge removal of impurities, cooling be cooled to 5 ℃ standby;
B, allotment: white granulated sugar and oligoisomaltose are added in the last step gained milk, be stirred to dissolving fully;
C, homogeneous sterilization: on go on foot gained milk and be preheating to 56 ℃, carry out homogeneous under the 20 Mpa pressure, 95 ℃, 300s sterilization are cooled to 41 ℃ of fermentation temperatures then;
D, fermentation: leavening lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus and newborn Bifidobacterium Bifidum are joined step gained milk ferment in expecting, 41 ℃ of fermentation temperatures, fermentation time 6.1h, acidity reaches 90 ° of T, stirs breakdown of emulsion this moment, stops fermentation;
E, acidified milk cooling: the acidified milk that will stop fermentation is cooled to 30 ℃ by heat exchanger, and is standby;
F, secondary allotment: pure water is heated to 95 ℃, sodium carboxymethylcellulose, vitamin C and natural strawberry powder are mixed and evenly disperse, be dissolved in each material in the hot water by high speed mixer and colloid mill, be prepared into stabilizing agent colloidal sol, then this stabilizing agent colloidal sol is cooled to 35 ℃ by heat exchanger, and mixes with step e gained acidified milk and to stir evenly;
G, second homogenate: on go on foot products obtained therefrom by the homogenizer homogeneous, homogenization pressure 6MPa;
H, reducing temperature twice: on go on foot products obtained therefrom and be cooled to 10 ℃ by heat exchanger;
I, can: on go on foot products obtained therefrom and get finished product through can;
Wherein, the consumption of above-mentioned each material is: milk 400kg, leavening 0.05kg, white granulated sugar 50kg, vitamin C 0.25kg, oligoisomaltose 8kg, natural strawberry powder 6kg, sodium carboxymethylcellulose 5kg, pure water 530.7kg.
6. according to the preparation method of each described health active sour milk beverage of claim 1～3, its characterization step comprises:
A, pre-treatment: milk through screen filter, after the centrifuge removal of impurities, cooling be cooled to 5 ℃ standby;
B, allotment: white granulated sugar and oligoisomaltose are added in the last step gained milk, be stirred to dissolving fully;
C, homogeneous sterilization: on go on foot gained milk and be preheating to 56 ℃, carry out homogeneous under the 20 Mpa pressure, 95 ℃, 300s sterilization are cooled to 41 ℃ of fermentation temperatures then;
D, fermentation: leavening lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus and newborn Bifidobacterium Bifidum are joined step gained milk ferment in expecting, 41 ℃ of fermentation temperatures, fermentation time 5.5h, acidity reaches 90 ° of T, stirs breakdown of emulsion this moment, stops fermentation;
E, acidified milk cooling: the acidified milk that will stop fermentation is cooled to 30 ℃ by heat exchanger, and is standby;
F, secondary allotment: pure water is heated to 95 ℃, sodium carboxymethylcellulose, vitamin C and natural banana powder are mixed and evenly disperse, be dissolved in each material in the hot water by high speed mixer and colloid mill, be prepared into stabilizing agent colloidal sol, then this stabilizing agent colloidal sol is cooled to 35 ℃ by heat exchanger, and mixes with step e gained acidified milk and to stir evenly;
G, second homogenate: on go on foot products obtained therefrom by the homogenizer homogeneous, homogenization pressure 6MPa;
H, reducing temperature twice: on go on foot products obtained therefrom and be cooled to 10 ℃ by heat exchanger;
I, can: on go on foot products obtained therefrom and get finished product through can;
Wherein, the consumption of above-mentioned each material is: milk 350kg, leavening 0.03kg, white granulated sugar 40kg, vitamin C 0.24kg, oligoisomaltose 7kg, natural banana powder 5kg, sodium carboxymethylcellulose 4kg, pure water 593.73kg.
7. according to the preparation method of each described health active sour milk beverage of claim 1～3, its characterization step comprises:
A, pre-treatment: milk through screen filter, after the centrifuge removal of impurities, cooling be cooled to 5 ℃ standby;
B, allotment: oligoisomaltose is added in the last step gained milk, be stirred to dissolving fully;
C, homogeneous sterilization: on go on foot gained milk and be preheating to 56 ℃, carry out homogeneous under the 20 Mpa pressure, 95 ℃, 300s sterilization are cooled to 41 ℃ of fermentation temperatures then;
D, fermentation: leavening lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus and newborn Bifidobacterium Bifidum are joined step gained milk ferment in expecting, 41 ℃ of fermentation temperatures, fermentation time 5.2h, acidity reaches 90 ° of T, stirs breakdown of emulsion this moment, stops fermentation;
E, acidified milk cooling: the acidified milk that will stop fermentation is cooled to 30 ℃ by heat exchanger, and is standby;
F, secondary allotment: pure water is heated to 95 ℃, sodium carboxymethylcellulose, vitamin C and natural banana powder are mixed and evenly disperse, be dissolved in each material in the hot water by high speed mixer and colloid mill, be prepared into stabilizing agent colloidal sol, then this stabilizing agent colloidal sol is cooled to 35 ℃ by heat exchanger, and mixes with step e gained acidified milk and to stir evenly;
G, second homogenate: on go on foot products obtained therefrom by the homogenizer homogeneous, homogenization pressure 6MPa;
H, reducing temperature twice: on go on foot products obtained therefrom and be cooled to 10 ℃ by heat exchanger;
I, can: on go on foot products obtained therefrom and get finished product through can;
Wherein, the consumption of above-mentioned each material is: milk 350kg, leavening 0.03kg, vitamin C 0.24kg, oligoisomaltose 47kg, natural banana powder 5kg, sodium carboxymethylcellulose 4kg, pure water 593.73kg.
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| CN103283838A (en) * | 2013-04-26 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Yoghourt effervescent tablet with cordyceps sinensis |
| CN104365840A (en) * | 2014-10-17 | 2015-02-25 | 徐州工程学院 | Preparation method of fermented oat milk beverage |
| CN105211284A (en) * | 2015-08-20 | 2016-01-06 | 谭萍 | A kind of sea cucumber boruga and preparation method thereof |
| CN105454423A (en) * | 2014-09-12 | 2016-04-06 | 杭州维力佳食品有限公司 | Banana-flavored fermentation type milk containing beverage and production method thereof |
| CN106234591A (en) * | 2016-09-30 | 2016-12-21 | 浙江鸣食品股份有限公司 | A kind of high target base material secondary prepares the formula of Yoghourt, processing technology and using method thereof |
| CN107307081A (en) * | 2017-08-13 | 2017-11-03 | 安徽优乐亿乳业有限公司 | Strawberry flavor sour milk beverage |
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| CN108064945A (en) * | 2018-01-31 | 2018-05-25 | 西安源森生物科技有限公司 | A kind of sour milk beverage containing Oligomeric manna sugar and preparation method thereof |
| CN108991320A (en) * | 2018-08-14 | 2018-12-14 | 河南金鹿堂药业有限公司 | A kind of biodiasmin and preparation method thereof to ferment automatically |
| CN109452368A (en) * | 2018-12-24 | 2019-03-12 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of coagulating type bananas yoghourt and preparation method thereof |
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| WO2021095476A1 (en) * | 2019-11-11 | 2021-05-20 | 株式会社ヤクルト本社 | Method for producing fermented milk containing oligosaccharides |
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| CN103283838A (en) * | 2013-04-26 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Yoghourt effervescent tablet with cordyceps sinensis |
| CN105454423A (en) * | 2014-09-12 | 2016-04-06 | 杭州维力佳食品有限公司 | Banana-flavored fermentation type milk containing beverage and production method thereof |
| CN104365840A (en) * | 2014-10-17 | 2015-02-25 | 徐州工程学院 | Preparation method of fermented oat milk beverage |
| CN105211284A (en) * | 2015-08-20 | 2016-01-06 | 谭萍 | A kind of sea cucumber boruga and preparation method thereof |
| CN106234591A (en) * | 2016-09-30 | 2016-12-21 | 浙江鸣食品股份有限公司 | A kind of high target base material secondary prepares the formula of Yoghourt, processing technology and using method thereof |
| CN107484825A (en) * | 2017-08-13 | 2017-12-19 | 安徽优乐亿乳业有限公司 | The preparation technology of strawberry flavor sour milk beverage |
| CN107307081A (en) * | 2017-08-13 | 2017-11-03 | 安徽优乐亿乳业有限公司 | Strawberry flavor sour milk beverage |
| CN108064945A (en) * | 2018-01-31 | 2018-05-25 | 西安源森生物科技有限公司 | A kind of sour milk beverage containing Oligomeric manna sugar and preparation method thereof |
| CN108991320A (en) * | 2018-08-14 | 2018-12-14 | 河南金鹿堂药业有限公司 | A kind of biodiasmin and preparation method thereof to ferment automatically |
| CN109452368A (en) * | 2018-12-24 | 2019-03-12 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of coagulating type bananas yoghourt and preparation method thereof |
| CN110637881A (en) * | 2019-09-26 | 2020-01-03 | 浙江李子园食品股份有限公司 | Preparation method of fermented prebiotics yoghourt beverage |
| WO2021095476A1 (en) * | 2019-11-11 | 2021-05-20 | 株式会社ヤクルト本社 | Method for producing fermented milk containing oligosaccharides |
| CN113068743A (en) * | 2021-05-07 | 2021-07-06 | 北京京益生生物科技开发有限公司 | Collagen small-molecular peptide bifidobacterium fermented milk drink and preparation method thereof |
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