CN102265940B - Lactic acid bacteria whey vinegar beverage and making method thereof - Google Patents
Lactic acid bacteria whey vinegar beverage and making method thereof Download PDFInfo
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- CN102265940B CN102265940B CN201010201065A CN201010201065A CN102265940B CN 102265940 B CN102265940 B CN 102265940B CN 201010201065 A CN201010201065 A CN 201010201065A CN 201010201065 A CN201010201065 A CN 201010201065A CN 102265940 B CN102265940 B CN 102265940B
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- lactic acid
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- acid bacteria
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 60
- 239000005862 Whey Substances 0.000 title claims abstract description 50
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 50
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 50
- 239000004310 lactic acid Substances 0.000 title claims abstract description 30
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 30
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 21
- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 241000894006 Bacteria Species 0.000 title claims abstract description 15
- 239000000052 vinegar Substances 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 25
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 3
- 239000008103 glucose Substances 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- 239000008101 lactose Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000012423 maintenance Methods 0.000 claims description 3
- 238000003556 assay Methods 0.000 claims description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 4
- 238000001914 filtration Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract 3
- 238000007689 inspection Methods 0.000 abstract 2
- 230000002349 favourable effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 7
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- -1 inorganic matter Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a lactic acid bacteria whey vinegar beverage and a making method thereof. The lactic acid bacteria whey vinegar beverage is prepared from the following raw material components in part by weight: 55 to 70 parts of whey fermentation solution, 42 to 21 parts of purified water, 2.991 to 5.925 parts of edible vinegar, 0.01 to 0.06 part of acetic acid and 0.009 to 0.015 part of lactic acid, wherein the acidity of the whey fermentation solution is 1.5 to 3.5g/L. The making method comprises the following steps of: after the raw materials are mixed in part by weight, stirring, filtering, sterilizing, adding carbon dioxide and inspecting, wherein according to the inspection, the total acidity is 3 to 5g/L based on lactic acid, the sugar degree is 28 to 50g/L based on glucose, and the content of the lactic acid is more than or equal to 0.1g/L; and filling the beverage after the beverage passes the inspection, re-sterilizing at the temperature of between 104 and 110 DEG C, keeping the temperature for 15 to 20 minutes, and cooling the beverage to the temperature of between 10 and 28 DEG C. The prepared lactic acid bacteria whey vinegar beverage has the characteristics of rich nutrition, blood vessel softening, good mouthfeel and excellent flavor; and meanwhile, the method changes waste into valuable, and is favorable for environment friendliness.
Description
Technical field
The present invention relates to a kind of lactic acid bacteria whey vinegar beverage and preparation method thereof, belong to the dairy beverage technical field.
Background technology
At present, do some enterprise of the remaining whey of cheese or casein both at home and abroad it is sprayed into whey powder, but most domestic enterprise is high owing to spray whey powder cost, profit is little, and whey is directly discharged, cause waste and environmental pollution.In fact, in whey, contain materials such as a large amount of carbohydrate, inorganic matter, organic acid, trace element, lipoid, protein, vitamins.If to its fermentation, the effect that human body is had softening blood vessel, improves immunity, so, if can whey rationally be utilized, both can turn waste into wealth, help environmental protection again.
Summary of the invention
The objective of the invention is for rationally utilize whey provide a kind of with whey or whey powder reduction whey through lactic acid bacteria whey vinegar beverage of adding lactobacillus-fermented and preparation method thereof; That the lactic acid bacteria whey vinegar beverage of processing has is nutritious, softening blood vessel, mouthfeel is good, local flavor is excellent characteristics, is beneficial to environmental protection simultaneously again.
Lactic acid bacteria whey vinegar beverage of the present invention is by weight by 55～70 parts of whey fermentation liquid, 42～21 parts of pure water, 2.991～5.925 parts of vinegars, 0.01～0.06 part of acetate; 0.009～0.015 part of lactic acid is processed for raw material components, and wherein: the acidity of whey fermentation liquid is 1.5～3.5g/L.
Said whey fermentation liquid is to add lactobacillus-fermented by lactose content in the whey of 2～5wt% to process, and wherein: fermentation temperature is at 28～35 ℃, lactic acid bacteria number＞1 * 10
7Cfu/ml stops fermentation when the acidity that detects whey fermentation liquid is 1.5～3.5g/L.
The source of whey can be: 1, buy milk whey from market; 2, reduce whey with whey powder, its method of reducing is: whey powder and water add whey powder in the entry by weight 1: 10 ratio, and lactose is surveyed in the back that stirs, and lactose content is controlled at 2～5wt% and gets final product; 3, milk is isolated cow's milk fat with the dairy products seperator again through selecting system extraction casein remaining whey, and through sterilization, sterilising temp is cooled to 30 ℃ 115 ℃ of maintenances after 15 minutes.
The preparation method of lactic acid bacteria whey vinegar beverage of the present invention is: be 2.991～5.925 parts of 42～21 parts of 55～70 parts of whey fermentation liquid, pure water, vinegars, 0.01～0.06 part of the acetate of 1.5～3.5g/L by weight with feedstock acidity; Stir after 0.009～0.015 part of mixing of lactic acid, mixing speed per minute 60 changes～180 and changes, and stirs after 3～5 hours and filters; Filter the back sterilization; Sterilising temp keeps being cooled to 0～5 ℃ after 10～15 minutes at 120 ℃～125 ℃, and cooling back is added carbon dioxide and is fully mixed to carbon dioxide content and reaches 0.08～0.2m/m and test; Check total acidity (in lactic acid g/L) is at 3～5g/L; Pol 28～50g/L (with glucose meter g/L), lactic acid content >=0.1g/L, can after the assay was approved; Sterilization once more after the can, sterilising temp is cooled to 10 ℃～28 ℃ 104～110 ℃ of maintenances after 15～20 minutes.
Advantage of the present invention is: the lactic acid bacteria whey vinegar beverage of processing has nutritious, softening blood vessel, mouthfeel is good, local flavor is excellent characteristics, turns waste into wealth again simultaneously, is beneficial to environmental protection.
The specific embodiment
Embodiment 1:
Make 1000 jin whey vinegar beverage.The first step is to extract 553 jin of the surplus wheys of casein from milk, gets 550 jin of wheys behind the fat of separation residue then, and the check lactose content is 2.4wt%.Whey is squeezed in the Cooling or heating jar and is sterilized, and sterilising temp keeps for 125 ℃ being cooled to 30 ℃ after 15 minutes, squeezes into 28 ℃ of fermentation tank thermometric degree, adds lactobacillus-fermented; Fermentation temperature is controlled between 28～30 ℃, and fermentation time 10 days is surveyed acidity 2.9g/L and stopped fermentation, squeezes into the Cooling or heating jar sterilising temp and keeps 15 minutes for 125 ℃; Be cooled to 25 ℃, squeeze into material-compound tank and add 420 jin of pure water, add 29.81 jin of vinegars, add 0.1 jin of acetate; Add 0.09 jin of lactic acid, stirred 3 hours, with the membrane filtration of 0.4 handkerchief, squeeze into the Cooling or heating jar sterilization of heating after the filtration after stirring; 125 ℃ of temperature keep being cooled to 1 ℃ in 15 minutes, check total acid 3.9g/L after the interpolation carbon dioxide mix; Total reducing sugar 31.2g/L, lactic acid content 0.19g/L squeezes into the storage tank after the sterilization after the check; Carry out can, put into the sterilizing installation sterilization after the can, sterilising temp keeps for 104 ℃ being cooled to 10 ℃ of warehouse-ins after 15 minutes.
Embodiment 2:
Get 50 jin of whey powders, 500 jin of pure water, in material-compound tank, put earlier 50 jin of 500 pure water and whey powders, drive agitator, pouring whey powder into after stirring slowly; The check lactose content is 3.1wt%, squeezes into the reduction whey in the Cooling or heating jar and sterilizes, and sterilising temp is squeezed into fermentation tank after keeping for 125 ℃ being cooled to 30 ℃ after 15 minutes, and the thermometric degree is 28.1 ℃ and adds lactobacillus-fermented; Fermentation temperature is controlled between 28～30 ℃, and fermentation time 10 days is surveyed acidity 2.9g/L and stopped fermentation, squeezes into the Cooling or heating jar sterilising temp and keeps 15 minutes for 125 ℃; Be cooled to 25 ℃, squeeze into material-compound tank and add 420 jin of pure water, add 29.81 jin of vinegars, add 0.1 jin of acetate; Add 0.09 jin of lactic acid, stirred 3 hours, after stirring with the membrane filtration of 0.4 handkerchief; Squeeze into heat 125 ℃ of sterilising temps of Cooling or heating jar after the filtration, keep being cooled to 0 ℃ in 15 minutes, add check total acid 3.9g/L after the carbon dioxide mix; Total reducing sugar 31.2g/L, lactic acid content 0.16g/L squeezes into the storage tank after the sterilization after the check; Carry out can, put into the sterilizing installation sterilization after the can, sterilising temp keeps for 104 ℃ being cooled to 10 ℃ of warehouse-ins after 15 minutes.
Claims (2)
1. lactic acid bacteria whey vinegar beverage; It is characterized in that: by weight by 55～70 parts of whey fermentation liquid, 42～21 parts of pure water, 2.991～5.925 parts of vinegars, 0.01～0.06 part of acetate; 0.009～0.015 part of lactic acid is processed for raw material components, and wherein: the acidity of whey fermentation liquid is 1.5～3.5g/L; Whey fermentation liquid is to add lactobacillus-fermented by lactose content in the whey of 2～5wt% to process, and wherein: fermentation temperature is at 28～35 ℃, lactic acid bacteria number＞1 * 10
7Cfu/ml stops fermentation when the acidity that detects whey fermentation liquid is 1.5～3.5g/L.
2. the preparation method of a lactic acid bacteria whey vinegar beverage according to claim 1 is characterized in that: be 2.991～5.925 parts of 42～21 parts of 55～70 parts of whey fermentation liquid, pure water, vinegars, 0.01～0.06 part of the acetate of 1.5～3.5g/L with feedstock acidity by weight, stir after 0.009～0.015 part of mixing of lactic acid; Mixing speed per minute 60 changes～180 and changes; Stir after 3～5 hours and filter, filter the back sterilization, sterilising temp is at 120 ℃～125 ℃; Keep being cooled to 0～5 ℃ after 10～15 minutes; Cooling back is added carbon dioxide and is fully mixed to carbon dioxide content and reaches 0.08～0.2m/m and test, the check total acidity in lactic acid at 3～5g/L, pol with glucose meter at 28～50g/L; Lactic acid content >=0.1g/L; Can after the assay was approved, sterilization once more after the can, sterilising temp is cooled to 10 ℃～28 ℃ 104～110 ℃ of maintenances after 15～20 minutes.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010201065A CN102265940B (en) | 2010-06-04 | 2010-06-04 | Lactic acid bacteria whey vinegar beverage and making method thereof |
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| CN201010201065A CN102265940B (en) | 2010-06-04 | 2010-06-04 | Lactic acid bacteria whey vinegar beverage and making method thereof |
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| Publication Number | Publication Date |
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| CN102265940A CN102265940A (en) | 2011-12-07 |
| CN102265940B true CN102265940B (en) | 2012-10-03 |
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| CN103689116B (en) * | 2013-12-24 | 2020-01-17 | 生合生物科技（扬州）有限公司 | Preparation process of whey lactobacillus fermentation liquor with excellent whipping property |
| CN104273625B (en) * | 2014-10-09 | 2016-03-09 | 青岛嘉瑞生物技术有限公司 | A kind of Chinese wolfberry fruit milk vinegar health drink |
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| CN1330870A (en) * | 2000-07-01 | 2002-01-16 | 王永新 | Lactobacillus beverage and its preparing process |
| TW200712201A (en) * | 2005-09-05 | 2007-04-01 | Uni President Entpr Corp | A process for production of whey vinegar drink |
| CN101669546A (en) * | 2009-10-16 | 2010-03-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Vitamin nutrition-containing suspended particle fermented milk beverage and preparation method thereof |
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