CN102379342A - Lactobacillus suspension beverage and production process thereof - Google Patents
Lactobacillus suspension beverage and production process thereof Download PDFInfo
- Publication number
- CN102379342A CN102379342A CN2010102710986A CN201010271098A CN102379342A CN 102379342 A CN102379342 A CN 102379342A CN 2010102710986 A CN2010102710986 A CN 2010102710986A CN 201010271098 A CN201010271098 A CN 201010271098A CN 102379342 A CN102379342 A CN 102379342A
- Authority
- CN
- China
- Prior art keywords
- lactic acid
- milk
- stabilizing agent
- acid bacteria
- suspending beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a lactobacillus suspension beverage which is prepared from the following raw materials in parts by weight: 35-40 parts of dairy product, 7-10 parts of sucrose, 0.5-0.8 part of stabilizing agent, 0.1 part of citric acid/L-lactic acid, 0.03 part of sodium citrate, 0.1-0.5 part of fruit grains, and 5-10 parts of fruit juice. Fruit grains are suitably added into a sterilized lactobacillus beverage with pH value between 3.8 and 4.2 and are uniformly suspended, the stabilizing agent is a compound protective stabilizing agent, lactoprotein is stabilized through charge protection and ion adjustment, and milk serum precipitation and delamination are prevented; meanwhile, the product has fine tissues, smooth taste and smooth flavor.
Description
Technical field:
The present invention relates to a kind of health food and production method thereof, particularly a kind of lactic acid bacteria suspending beverage and production technology thereof.
Background technology:
Lactic acid drink is the functional health-care drink that development in recent years is got up, and has good alimentary health-care function and good taste.Lactic acid bacteria can be regulated the intestines and stomach normal flora, kept microecological balance, thereby improves gastrointestinal function; Improve food digestion rate and biological value; Reduce serum cholesterol, the control endotoxin; Suppress corrupt bacteria growing in the enteron aisle; Improve immunity of organisms.The sour milk beverage that adds the fruit grain in the market, the phenomenon through regular meeting's appearance come-up or deposition defectives such as poor stability, brown stain can occur in the product, thus the destruction of causing whole system.
Summary of the invention:
The object of the invention just is to overcome the deficiency that exists in the above-mentioned prior art, and a kind of even, fine and smooth lactic acid bacteria suspending beverage and production technology thereof of mouthfeel balanced in nutrition, fruit granular suspended is provided.
As above design; Technical scheme of the present invention is: a kind of lactic acid bacteria suspending beverage is characterized in that: processed according to following weight proportion by following raw materials according: dairy produce 35-40 part, sucrose 7-10 part, stabilizing agent 0.5-0.8 part, 0.1 part of lemon acid/l lactic acid, 0.03 part of natrium citricum, fruit grain 0.1-0.5 part, fruit juice 5-10 part.
Above-mentioned dairy produce is selected milk powder recovery milk or whole milk powder for use.
The aforementioned stable agent is processed according to following weight proportion by following raw materials according: gum gellan: 10-30 part, CMC:30-50 part, pectin: 10-30 part.
The particle diameter of above-mentioned fruit grain is 3-5mm.
The production technology of above-mentioned lactic acid bacteria suspending beverage is characterized in that: accomplish according to the following step: 1. milk powder recovery milk or full-cream fresh milk are heated to 90-95 ℃, kept 5-10 minute; 2. the good fresh milk of will sterilizing is cooled to 43 ℃ of inoculation fermentations; 3. fermentation: fermentation jar temperature keeps 43 ℃ ± 1 ℃, and the about 6-8 of fermentation time hour, 80-90 ° of T of finished product titration total acid, and survey pH value 4.2 ± 0.2 gets final product; 4. the sour milk accomplished of will fermenting be cooled to stir below 20 ℃ for use; 5. be mixed evenly with stabilizing agent and sucrose are dried, handle water with 60-70 ℃, the high-speed stirred dissolving, the solution after the dissolving is cooled to 25 ℃ through the frozen water cooler and deposits blend tank in; 6. sour milk allotment: get the sour milk that quantitatively ferments and squeeze in the stabilizing agent liquid glucose that is stirring; Seasoning liquid is reduced to below 15 ℃, and sour milk is made into 20% solution, slowly is sprayed in the regulating tank; To transfer total acid number 0.4% ± 0.02 (with lactic acid juice) for adding the acid amount, pH value: 3.8-4.2 gets final product; 7. blending constant volume; 8. homogeneous: 60-70 ℃ 15-20Mpa; 9. add the fruit grain under 85 ℃ of conditions sterilization 10-20 minute; 10. cooling, aseptic filling, packing.
It is to add the fruit grain that suspends in the sterile milk acid bacteria beverage between the 3.8-4.2 that the present invention is adapted at pH value; And the fruit grain can evenly be suspended; Wherein stabilizing agent is a kind of composite protection stabilizing agent; Be that adjusting through electric charge protection and ion makes stablizing of lactoprotein, prevent that whey from separating out, layering, make simultaneously product organize delicate mouthfeel, lubricious, local flavor is slick and sly.
The specific embodiment:
Embodiment 1: a kind of lactic acid bacteria suspending beverage, processed according to following weight proportion by following raw materials according: milk powder recovery milk or whole milk powder 35Kg, sucrose 7Kg, stabilizing agent 0.5Kg, lemon acid/l lactic acid 0.1Kg, natrium citricum 0.03Kg, particle diameter are that fruit grain 0.1Kg, fruit juice 5Kg and the essence of 3-5mm is an amount of.The aforementioned stable agent is made up of gum gellan, CMC and pectin.
The production technology of above-mentioned lactic acid bacteria suspending beverage is accomplished according to the following step: 1. milk powder recovery milk or full-cream fresh milk are heated to 90-95 ℃, kept 5-10 minute; 2. the good fresh milk of will sterilizing is cooled to 43 ℃ of inoculation fermentations; 3. fermentation: fermentation jar temperature keeps 43 ℃ ± 1 ℃, and the about 6-8 of fermentation time hour, 80-90 ° of T of finished product titration total acid, and survey pH value 4.2 ± 0.2 gets final product; 4. the sour milk accomplished of will fermenting be cooled to stir below 20 ℃ for use; 5. be mixed evenly with stabilizing agent and sucrose are dried, handle water with 60-70 ℃, the high-speed stirred dissolving, the solution after the dissolving is cooled to 25 ℃ through the frozen water cooler and deposits blend tank in; 6. sour milk allotment: get the sour milk that quantitatively ferments and squeeze in the stabilizing agent liquid glucose that is stirring; Seasoning liquid is reduced to below 15 ℃, and sour milk is made into 20% solution, slowly is sprayed in the regulating tank; To transfer total acid number 0.4% ± 0.02 (with lactic acid juice) for adding the acid amount, pH value: 3.8-4.2 gets final product; 7. blending constant volume; 8. homogeneous: 60-70 ℃ 15-20Mpa; 9. add the fruit grain under 85 ℃ of conditions sterilization 10-20 minute; 10. cooling, aseptic filling, packing.
Embodiment 2: a kind of lactic acid bacteria suspending beverage, processed according to following weight proportion by following raw materials according: milk powder recovery milk or whole milk powder 40Kg, sucrose 10Kg, stabilizing agent 0.8Kg, lemon acid/l lactic acid 0.1Kg, natrium citricum 0.03Kg, particle diameter are that fruit grain 0.5Kg, fruit juice 10Kg and the essence of 3-5mm is an amount of.The aforementioned stable agent is made up of gum gellan, CMC and pectin.
The production technology of above-mentioned lactic acid bacteria suspending beverage such as embodiment 1.
Claims (5)
1. a lactic acid bacteria suspending beverage is characterized in that: processed according to following weight proportion by following raw materials according: dairy produce 35-40 part, sucrose 7-10 part, stabilizing agent 0.5-0.8 part, 0.1 part of lemon acid/l lactic acid, 0.03 part of natrium citricum, fruit grain 0.1-0.5 part, fruit juice 5-10 part.
2. lactic acid bacteria suspending beverage according to claim 1 is characterized in that: above-mentioned dairy produce is selected milk powder recovery milk or whole milk powder for use.
3. lactic acid bacteria suspending beverage according to claim 1 is characterized in that: the aforementioned stable agent is processed according to following weight proportion by following raw materials according: gum gellan: 10-30 part, CMC:30-50 part, pectin: 10-30 part.
4. lactic acid bacteria suspending beverage according to claim 1 is characterized in that: the particle diameter of above-mentioned fruit grain is 3-5mm.
5. the production technology of a lactic acid bacteria suspending beverage according to claim 1 is characterized in that: accomplish according to the following step: 1. milk powder recovery milk or full-cream fresh milk are heated to 90-95 ℃, kept 5-10 minute; 2. the good fresh milk of will sterilizing is cooled to 43 ℃ of inoculation fermentations; 3. fermentation: fermentation jar temperature keeps 43 ℃ ± 1 ℃, and the about 6-8 of fermentation time hour, 80-90 ° of T of finished product titration total acid, and survey pH value 4.2 ± 0.2 gets final product; 4. the sour milk accomplished of will fermenting be cooled to stir below 20 ℃ for use; 5. be mixed evenly with stabilizing agent and sucrose are dried, handle water with 60-70 ℃, the high-speed stirred dissolving, the solution after the dissolving is cooled to 25 ℃ through the frozen water cooler and deposits blend tank in; 6. sour milk allotment: get the sour milk that quantitatively ferments and squeeze in the stabilizing agent liquid glucose that is stirring; Seasoning liquid is reduced to below 15 ℃, and sour milk is made into 20% solution, slowly is sprayed in the regulating tank; To transfer total acid number 0.4% ± 0.02 (with lactic acid juice) for adding the acid amount, pH value: 3.8-4.2 gets final product; 7. blending constant volume; 8. homogeneous: 60-70 ℃ 15-20Mpa; 9. add the fruit grain under 85 ℃ of conditions sterilization 10-20 minute; 10. cooling, aseptic filling, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102710986A CN102379342A (en) | 2010-09-03 | 2010-09-03 | Lactobacillus suspension beverage and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102710986A CN102379342A (en) | 2010-09-03 | 2010-09-03 | Lactobacillus suspension beverage and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102379342A true CN102379342A (en) | 2012-03-21 |
Family
ID=45819496
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102710986A Pending CN102379342A (en) | 2010-09-03 | 2010-09-03 | Lactobacillus suspension beverage and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102379342A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104170984A (en) * | 2014-07-15 | 2014-12-03 | 张锐源 | Yellow peach fruit-flavored beverage |
| CN107439995A (en) * | 2017-08-31 | 2017-12-08 | 广西贵港巨子种养有限公司 | A kind of lactic acid bacteria egg rich in selenium element |
| CN112244088A (en) * | 2020-10-23 | 2021-01-22 | 河南花花牛乳业集团股份有限公司 | Suspensible fruit particle acidic milk beverage and preparation method thereof |
| CN113785878A (en) * | 2021-08-30 | 2021-12-14 | 吴同梅 | Sorbus pohuashanensis yoghourt beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994100A (en) * | 2007-01-09 | 2007-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | A formulated milk-contained drink and method for preparing same |
| CN101057609A (en) * | 2007-05-22 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Long-acting sour milk containing beneficial bacteria factor and its producing method |
| CN101347152A (en) * | 2008-08-01 | 2009-01-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk and dairy product containing fruit particles and production method thereof |
-
2010
- 2010-09-03 CN CN2010102710986A patent/CN102379342A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994100A (en) * | 2007-01-09 | 2007-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | A formulated milk-contained drink and method for preparing same |
| CN101057609A (en) * | 2007-05-22 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Long-acting sour milk containing beneficial bacteria factor and its producing method |
| CN101347152A (en) * | 2008-08-01 | 2009-01-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk and dairy product containing fruit particles and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 李南薇等: "香蕉橙混合果汁酸乳饮料的研制", 《现代食品科技》 * |
| 王玉田: "《畜产品加工》", 31 December 2005 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104170984A (en) * | 2014-07-15 | 2014-12-03 | 张锐源 | Yellow peach fruit-flavored beverage |
| CN107439995A (en) * | 2017-08-31 | 2017-12-08 | 广西贵港巨子种养有限公司 | A kind of lactic acid bacteria egg rich in selenium element |
| CN112244088A (en) * | 2020-10-23 | 2021-01-22 | 河南花花牛乳业集团股份有限公司 | Suspensible fruit particle acidic milk beverage and preparation method thereof |
| CN113785878A (en) * | 2021-08-30 | 2021-12-14 | 吴同梅 | Sorbus pohuashanensis yoghourt beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103564044B (en) | A kind of Yoghourt containing marine alga and preparation method thereof | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| CN104996570A (en) | Preparation technology of lactic acid bacteria beverage | |
| CN102047959B (en) | Yoghurt containing fruit vinegar and preparation method thereof | |
| CN103966071B (en) | Helianthus tuberosus fruit vinegar and preparation method thereof | |
| CN104886249A (en) | Lactobacillus fruit juice beverage and preparation method thereof | |
| CN105851231A (en) | Fermented milk-containing drink and producing method thereof | |
| CN104222279A (en) | Brown sour milk beverage containing real fruit variants and production method thereof | |
| CN105558009A (en) | Preparation method of yoghourt with long guarantee period | |
| CN109953115A (en) | Yoghourt and preparation method thereof | |
| CN105831784A (en) | Microencapsulated chitosan-oligosaccharide, and preparing method and applications thereof | |
| CN102379342A (en) | Lactobacillus suspension beverage and production process thereof | |
| CN102232418B (en) | Method for preparing yoghourt with long shelf life and yoghourt stabilizing agent | |
| CN105724577A (en) | Compound thickening stabilizer and application thereof in producing sterilized lactobacillus beverage | |
| WO2010107505A1 (en) | Non-settling galacto-oligosaccharide-rich liquid concentrate and related methods and nutritional compositions | |
| CN104206532A (en) | Suspended fruit granule brown lactobacillus beverage and preparation method thereof | |
| CN105076572A (en) | Chrysanthemum tea vinegar beverage and preparation method thereof | |
| CN105211978A (en) | A kind of strange sub-seed white fungus health breast acid beverage and preparation method thereof | |
| CN105613740B (en) | A kind of brown lactic acid bacteria beverage and its production method containing pueraria lobata | |
| CN107397071A (en) | A kind of chicken feed addictive for improving meat | |
| CN102138691A (en) | Pickled vegetable juice beverage and preparation method thereof | |
| CN101589743A (en) | A kind of watermelon juice nutritious milk that contains prebiotics | |
| CN109497377A (en) | A kind of preparation method of Compositional type lactic acid bacteria pectase beverage | |
| CN107647226A (en) | A kind of preparation method of fruits and vegetables sour milk beverage | |
| CN111357812A (en) | Fermented milk-containing beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120321 |