CN102429017A - Preparation method of brown lactic acid bacteria beverage containing coconut fruit particles - Google Patents
Preparation method of brown lactic acid bacteria beverage containing coconut fruit particles Download PDFInfo
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- CN102429017A CN102429017A CN2011104167537A CN201110416753A CN102429017A CN 102429017 A CN102429017 A CN 102429017A CN 2011104167537 A CN2011104167537 A CN 2011104167537A CN 201110416753 A CN201110416753 A CN 201110416753A CN 102429017 A CN102429017 A CN 102429017A
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Abstract
The invention relates to a preparation method of a brown lactic acid bacteria beverage containing coconut fruit particles. The preparation method comprises the steps of performing Maillard reaction, fermenting probiotics, preparing base material, mixing with milk and adding the coconut fruit particles, wherein the materials are portioned by weight. In the Maillard reaction, milk powder: glucose: water=10-20 parts: 6-10 parts: 70-84 parts; a reaction end point is that mixture turns dark brown; in the fermentation of the probiotics, lactobacillus casei is fermented for 48-72h at the temperature of 37-38 DEG C; in the step of preparing the base material, sugar: fructose-glucose syrup: pectin: water=2-6 parts: 6-10 parts: 2-6 parts: 78-90 parts; in the step of mixing with milk and adding the coconut fruit particles, fermentation solution of the probiotics: base material solution=1: 4, and homogenization is performed; 2-8 parts of the fruit particles are added in each 100 parts of dynamic mixture in an on-line manner; and after-ripening is performed for 4-8h at the temperature of 2-6 DEG C. Then dark brown milk liquid is obtained and has substantial feeling of the fruit particles in sensual aspect and taste sense; the brown lactic acid bacteria beverage integrates fermentation aroma of yoghurt and the Maillard reaction, caramel aroma and coconut aroma flavor; protein content is not less than 1.0g/100g; and viable count of lactic acid bacteria is not less than 1*10<10>cfu/ml. The brown lactic acid bacteria beverage has no fat, preservatives, sweeteners or pigments, has good suspension and stability, and can keep or restore balance of intestinal flora because of the addition of vitamins and minerals.
Description
Technical field
The present invention relates to fermentation type active lactic acid bacteria milk beverage category, relate in particular to a kind of preparation method who contains coconut palm fruit fruit grain brown sour milk beverage.
Background technology
Sour milk is a kind of traditional product, and current, countries in the world are in fashion in the research of lactobacillus-fermented sour milk and production application, and sour milk has become universally acknowledged health food.FAO (Food and Agriculture Organization of the United Nation)/World Health Organization (FAO/WHO) is assert, when taking in the probio of sufficient amount work, the host is produced the functional health benefit that one or more have demonstration.Probio is different because of bacterial strain, has the intestinal flora of adjusting balance, defaecation, prevention infection, adjusting immunity, reduces the cancer generation, slows down allergic reaction, reduces cholesterol, improves functions such as lactose digestibility.
In general, all genus active product of ability demand probiotic products, and the fermentation type active lactic acid bacteria goods all need be 2～10 ℃ of stored refrigerated, so the shelf-life is shorter, generally in 1 month.
That is to say that the product beyond this preservation condition all belongs to allotment type lactic acid drink or nonactive sour milk beverage.At present most of sour milk beverage all is by ordinary lactic acid bacteria on the domestic market: allocate forming behind streptococcus thermophilus and the Bulgarian's bacillus fermentation, and bacterium to count content low; Or deactivation type product.
And adopting the Lactobacillus casei fermentation of probio, flora has the stronger tolerance to gastric juice and bile, can live to arrive in the intestines.The viable bacteria number can reach 1 * 10 in shelf life of products
10Cfu/ml
Abroad, the low temperature active sour milk beverage has become the main flow category, in developed country's accounting up to 75%.Domestic, because the continuous enhancing of consumer health's consumption consciousness, biodiasmin drink market scale will constantly be expanded.At present, still be at an early stage of development in active lactic acid bacteria drink market, still carrying out the number of viable educational stage.Present work life, daily breakfast, lunch and dinner delicious food the more, the stomach burden is heavy, biodiasmin can increase the quantity of probio in the human body intestinal canal effectively, keeps intestinal eubiosis, builds the good state of healthy living.
Though existing sour milk products is of a great variety, identical mostly, local flavor and mouthfeel aspect are improved not quite all the time, can not satisfy the ever-increasing demand of consumers in general.
The applicant is engaged in dairy industry production for many years, once proposes in first to file (publication number CN101731330A, title " a kind of preparation method of probiotic brown lactobacillus beverage product with large amount of bacteria "), and the application is to the continuation exploitation of application area formerly.
Coconut palm really is the polysaccharide colloid that a kind of microorganism utilizes the coconut milk fermentation to make, and belongs to dietary fibre.Human body there is important effect, makes things convenient for absorption by human body, can suppress the absorption of harmful substance, strengthen to drain harmful substance, improve immunologic function, prevent and alleviate diverticulum of large intestine, regulate blood sugar, reduce cholesterol, and have weight losing function.
In the prior art, do not found to have the report that in the brown sour milk beverage, adds coconut palm fruit fruit grain so far.
Summary of the invention
The application's goal of the invention is a kind of coconut palm fruit fruit grain brown sour milk beverage and preparation method thereof that contains of development
The application's technical scheme is a kind of preparation method who contains coconut palm fruit fruit grain brown sour milk beverage of development, comprises Maillard reaction, probiotics fermention, and the aglucon material closes milk and adds coconut palm fruit fruit grain, it is characterized in that:
(1) Maillard reaction:
Mass ratio: skimmed milk power: glucose: purify waste water=10～20 parts: 6～10 parts: 70～84 parts;
Skimmed milk power adds purifies waste water and dosage glucose, under 40～50 ℃ of water temperatures, carries out static hydration, dissolve after 30-40 minute, with the feed liquid after the hydration be warming up to 95-98 ℃ the sterilization and under stirring, at 95～98 ℃ of Maillard reaction 1.5～2.0h; Be reaction end when brown stain produces reactant liquor and becomes sepia, Maillard reaction liquid;
(2) probiotics fermention
Maillard reaction liquid is cooled to 37～38 ℃; Inoculation Lactobacillus casei Lactobacillus casei bacterial classification, 0.01～0.04 part of per 100 parts of Maillard reaction liquid inoculation Lactobacillus casei is in 37～38 ℃ of fermentation 48～72h; When pH reaches 3.8～4.0; Stop fermentation, be cooled to 5～10 ℃, benefit and give birth to fermented liquid;
(3) the aglucon material, close milk, add coconut palm fruit fruit grain
The base-material preparation
Mass ratio: sugar: HFCS: pectin: purify waste water=2～6 parts: 6～10 parts: 2～6 parts: 78～90 parts;
Dosage pectin, sugar mix with HFCS, and is soluble in water, 120 ℃/4s of sterilization; After being cooled to 30～50 ℃, get base-material liquid;
Close milk
Mass ratio: probiotics fermention liquid: base-material liquid=1: 4; Zymotic fluid and base-material mix, and homogeneous is cooled to 2～6 ℃ again, get sour milk beverage;
Add coconut palm fruit fruit grain
Mass ratio: sour milk beverage: coconut palm fruit fruit grain=100 parts: 2～8 parts; During can coconut palm fruit fruit grain through the online interpolation can of dynamic hybrid system to goods packing container;
Particle diameter 3 * 3～5 * 5mm of said coconut palm fruit fruit grain;
After in sour milk beverage, adding coconut palm fruit fruit grain, place 2～6 ℃ of freezers to deposit, after-ripening 4～8h can do the commodity outbound.
A kind of coconut palm fruit fruit grain brown sour milk beverage that contains that said method makes, it is characterized in that the physicochemical property of this beverage is: outward appearance is the sepia emulsion of uniform and smooth, has the essence sense of the sense organ and sense of taste fruit grain; And have distinctive fermentation fragrance and caramel fragrance behind fermented yoghourt and the Maillard reaction, and there is the coconut palm fragrant breeze to distinguish the flavor of clean taste; Sour-sweet suitable;
Protein content>=1.0g/100g; Viable lactic acid bacteria number>=1 * 10
10Cfu/ml.
The application's beneficial effect is:
1. adopt the Lactobacillus casei fermentation of probio, flora has the stronger tolerance to gastric juice and bile, can live to arrive in the intestines.In shelf life of products the viable bacteria number can reach>=1 * 10
10Cfu/ml
2. product has zero fat, ultra salubrious along sliding mouthfeel; Do not contain anticorrisive agent, sweetener and pigment, suspend and stability better, enriching on the basis of mouthfeel increases nutrients such as vitamin, mineral matter; Satisfy consumer health's demand, a fruit grain lets drinks richer temperament and interest.
Often take this product, can effectively keep or recover the gut flora balance.
3. coconut palm really joins in the sour milk and can well cooperate with its original fragrance, and the product special flavour that makes, mouthfeel etc. all have bigger improvement than existing product; The peculiar brown color and luster that generates lets product have more article texture.The mouthfeel of coconut palm fruit is tasty and refreshing, and chewiness is good, unique flavor, and coconut palm really joins in the sour milk, can well cooperate with its original fermented yoghourt fragrance.
Preferred forms
Below in conjunction with embodiment the application is further set forth:
Embodiment 1 preparation contains coconut palm fruit fruit grain brown sour milk beverage
All raw materials:
Skimmed milk power, glucose is purified waste water, the Lactobacillus casei bacterial classification, sugar, HFCS, pectin and flavoring essence are the commercial goods, Shandong.
Coconut palm fruit fruit grain manufacturer is: Hainan; Specification: flavour and smell: have flavour and smell that the coconut palm fruit should have, aromatic flavour, sour and sweet palatability, free from extraneous odour; Color and luster: be the due milky of coconut palm fruit, color and luster is vivid, and is no abnormal; Structural state: fruit grain uniformity, particle diameter: 3 * 3～5 * 5mm.
Device therefor: colloid mill or pigment blender, aseptic jar fermenter, homogenizer, temporary cylinder, the combination of sterilization plate, cooling plate, impeller pump, bottle placer, the online add-on system of fruit grain.
(1) Maillard reaction:
Mass ratio: skimmed milk power: glucose: purify waste water=20kg: 10kg: 70kg;
Skimmed milk power adds purifies waste water and dosage glucose, under 40～50 ℃ of water temperatures, carries out static hydration, after dissolving 30-40 minute, with the feed liquid after the hydration be warming up to 95-98 ℃ the sterilization and under stirring, at 95～98 ℃ of Maillard reaction 1.5～2.0h; Be reaction end when brown stain produces reactant liquor and becomes sepia, Maillard reaction liquid;
(2) probiotics fermention
Maillard reaction liquid is cooled to 37～38 ℃, inoculation Lactobacillus casei Lactobacillus casei bacterial classification, the U.S. rad of every 100kg
Reactant liquor inoculation Lactobacillus casei 0.04kg in 37～38 ℃ of fermentation 72h, when pH reaches 3.8～4.0, stops fermentation, is cooled to 5～10 ℃, benefits and gives birth to fermented liquid;
(3) the aglucon material, close milk, add coconut palm fruit fruit grain
The base-material preparation
Mass ratio: sugar (for example sucrose) for example: HFCS: pectin: purify waste water=6kg: 10kg: 6kg: 78kg;
Dosage pectin, sugar mix with HFCS, and is soluble in water, 120 ℃/4s of sterilization; After being cooled to 30～50 ℃, get base-material liquid;
Close milk
Mass ratio: probiotics fermention liquid: base-material liquid=1:4; Zymotic fluid and base-material mix, and homogeneous is cooled to 2～6 ℃ again, get sour milk beverage;
Add coconut palm fruit fruit grain
Mass ratio: sour milk beverage: coconut palm fruit fruit grain=100kg: 8kg; During can coconut palm fruit fruit grain through the online interpolation can of dynamic hybrid system to goods packing container;
Particle diameter 3 * 3mm～5 * the 5mm of said coconut palm fruit fruit grain;
After in sour milk beverage, adding coconut palm fruit fruit grain, place 2～6 ℃ of freezers to deposit, after-ripening 4～8h can do the commodity outbound.
Outward appearance is the sepia emulsion of uniform and smooth, has the essence sense of the sense organ and sense of taste fruit grain; And have distinctive fermentation fragrance and caramel fragrance behind fermented yoghourt and the Maillard reaction, and there is the coconut palm fragrant breeze to distinguish the flavor of clean taste; Sour-sweet suitable;
It is qualified that final product is pressed the dairy products routine inspection.Testing result: protein content 1.2g/100g; Viable lactic acid bacteria several 1 * 10
12Cfu/ml.
Reached the goal of the invention of expection.
Embodiment 2 preparations contain coconut palm fruit fruit grain brown sour milk beverage
Maillard reaction
Mass ratio: skimmed milk power 10kg, glucose 6kg, 84kg purifies waste water;
Probiotics fermention
Mass ratio: every 100kg Maillard reaction liquid inoculation Lactobacillus casei 0.01kg;
The base-material preparation
Mass ratio: white granulated sugar: HFCS: pectin: purify waste water=2kg: 6kg: 2kg: 90kg;
Add coconut palm fruit fruit grain
Mass ratio: sour milk beverage: coconut palm fruit fruit grain=100kg: 2kg;
Particle diameter 3 * 3～5 * 5mm of said coconut palm fruit fruit grain;
Testing result: protein content 1.0g/100g; Viable lactic acid bacteria several 1 * 10
10Cfu/ml.
All the other are with embodiment 1.
Embodiment 3 preparations contain coconut palm fruit fruit grain brown sour milk beverage
Maillard reaction
Mass ratio: skimmed milk power 15kg, glucose 8kg, 77kg purifies waste water;
Probiotics fermention
Mass ratio: every 100kg Maillard reaction liquid inoculation Lactobacillus casei 0.03kg;
The base-material preparation
Mass ratio: granulated sugar: HFCS: pectin: purify waste water=4kg: 8kg: 4kg: 84kg;
Add coconut palm fruit fruit grain
Mass ratio: sour milk beverage: coconut palm fruit fruit grain=100kg: 6kg;
Particle diameter 3 * 3～5 * 5mm of said coconut palm fruit fruit grain;
Testing result: protein content 11g/100g; Viable lactic acid bacteria several 1 * 10
10Cfu/ml.
All the other are with embodiment 1.
Embodiment 4 preparations contain coconut palm fruit fruit grain brown sour milk beverage
Maillard reaction
Mass ratio: skimmed milk power 18kg, glucose 7kg, 75kg purifies waste water;
Probiotics fermention
Mass ratio: every 100kg Maillard reaction liquid inoculation Lactobacillus casei 0.03kg;
The base-material preparation
Mass ratio: white granulated sugar: HFCS: pectin: purify waste water=5kg: 7kg: 3kg: 85kg;
Add coconut palm fruit fruit grain
Mass ratio: sour milk beverage: coconut palm fruit fruit grain=100kg: 5kg;
Particle diameter 3 * 3～5 * 5mm of said coconut palm fruit fruit grain;
Testing result: protein content 1.05g/100g; Viable lactic acid bacteria number>=1 * 10
11Cfu/ml.
All the other are with embodiment 1.
Embodiment 5 preparations contain coconut palm fruit fruit grain brown sour milk beverage
Maillard reaction
Mass ratio: skimmed milk power 16kg, glucose 9kg, 75kg purifies waste water;
Probiotics fermention
Mass ratio: every 100kg Maillard reaction liquid inoculation Lactobacillus casei 0.025kg;
The base-material preparation
Mass ratio: white granulated sugar: HFCS: pectin: purify waste water=2.5kg: 6.5kg: 2.5kg: 88.5kg;
Add coconut palm fruit fruit grain
Mass ratio: sour milk beverage: coconut palm fruit fruit grain=100kg: 5.5kg;
Particle diameter 3 * 3～5 * 5mm of said coconut palm fruit fruit grain;
Testing result: protein content 1.08g/100g; Viable lactic acid bacteria several 1 * 10
13Cfu/ml.
All the other are with embodiment 1.
Embodiment 6 preparations contain coconut palm fruit fruit grain brown sour milk beverage
Maillard reaction
Mass ratio: skimmed milk power 17.5kg, glucose 8.5kg, 74kg purifies waste water;
Probiotics fermention
Mass ratio: every 100kg Maillard reaction liquid inoculation Lactobacillus casei 0.04kg;
The base-material preparation
Mass ratio: white granulated sugar: HFCS: pectin: purify waste water=3kg: 7kg: 4kg: 86kg;
Add coconut palm fruit fruit grain
Mass ratio: sour milk beverage: coconut palm fruit fruit grain=100kg: 7kg;
Particle diameter 3 * 3～5 * 5mm of said coconut palm fruit fruit grain;
Testing result: protein content 1.2g/100g; Viable lactic acid bacteria several 1 * 10
11Cfu/ml.
All the other are with embodiment 1.
Embodiment 7 preparations contain coconut palm fruit fruit grain brown sour milk beverage
Maillard reaction
Mass ratio: skimmed milk power 20kg, glucose 6kg, 74kg purifies waste water;
Probiotics fermention
Mass ratio: every 100kg Maillard reaction liquid inoculation Lactobacillus casei 0.035kg;
The base-material preparation
Mass ratio: white granulated sugar: HFCS: pectin: purify waste water=5kg: 5kg: 4kg: 86kg;
Add coconut palm fruit fruit grain
Mass ratio: sour milk beverage: coconut palm fruit fruit grain=100kg: 7kg;
Particle diameter 3 * 3～5 * 5mm of said coconut palm fruit fruit grain;
Testing result: protein content 1.2g/100g; Viable lactic acid bacteria several 1 * 10
12Cfu/ml.
All the other are with embodiment 1.
Claims (2)
1. a preparation method who contains coconut palm fruit fruit grain brown sour milk beverage comprises Maillard reaction, probiotics fermention, and batching is closed milk and is added coconut palm fruit fruit grain, it is characterized in that:
(1) Maillard reaction:
Mass ratio: skimmed milk power: glucose: purify waste water=10～20 parts: 6～10 parts: 70～84 parts;
Skimmed milk power adds purifies waste water and dosage glucose, static hydration under 40～50 ℃ of water temperatures, and after dissolving 30-40 minute,
With the feed liquid after the hydration be warming up to 95-98 ℃ the sterilization and under stirring, at 95～98 ℃ of Maillard reaction 1.5～2.0h; Be reaction end when brown stain produces reactant liquor and becomes sepia, Maillard reaction liquid;
(2) probiotics fermention
Maillard reaction liquid is cooled to 37～38 ℃; Inoculation Lactobacillus casei Lactobacillus casei bacterial classification, 0.01～0.04 part of per 100 parts of Maillard reaction liquid inoculation Lactobacillus casei is in 37～38 ℃ of fermentation 48～72h; When pH reaches 3.8～4.0; Stop fermentation, be cooled to 5～10 ℃, benefit and give birth to fermented liquid;
(3) the aglucon material, close milk, add coconut palm fruit fruit grain
The base-material preparation
Mass ratio: sugar: HFCS: pectin: purify waste water=2～6 parts: 6～10 parts: 2～6 parts: 78～90 parts;
Dosage pectin, sugar mix with HFCS, and is soluble in water, 120 ℃/4s of sterilization; After being cooled to 30～50 ℃, get base-material liquid;
Close milk
Mass ratio: probiotics fermention liquid: base-material liquid=1: 4; Zymotic fluid and base-material mix, and homogeneous under 18-20mPa pressure is cooled to 2～6 ℃, get sour milk beverage;
Add coconut palm fruit fruit grain
Mass ratio: sour milk beverage: coconut palm fruit fruit grain=100 parts: 2～8 parts; During can coconut palm fruit fruit grain through the online interpolation can of dynamic hybrid system to goods packing container;
Particle diameter 3 * 3～5 * 5mm of said coconut palm fruit fruit grain;
After in sour milk beverage, adding coconut palm fruit fruit grain, place 2～6 ℃ of freezers to deposit, after-ripening 4～8h can do the commodity outbound.
2. according to a kind of coconut palm fruit fruit grain brown sour milk beverage that contains that makes according to the said method of claim 1, it is characterized in that the physicochemical property of this beverage is: outward appearance is the sepia emulsion of uniform and smooth, has the essence sense of the sense organ and sense of taste fruit grain; And have distinctive fermentation fragrance and caramel fragrance behind fermented yoghourt and the Maillard reaction, and there is the coconut palm fragrant breeze to distinguish the flavor of clean taste; Sour-sweet suitable;
Protein content>=1.0g/100g; Viable lactic acid bacteria number>=1 * 10
10Cfu/ml.
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| CN103689085A (en) * | 2012-09-28 | 2014-04-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Suspending fruit particle milk beverage and preparation method thereof |
| CN104172187A (en) * | 2014-08-22 | 2014-12-03 | 江苏紫石微康生物科技有限公司 | Preparation method of probiotics fermented flavor powder |
| CN104206532A (en) * | 2013-06-04 | 2014-12-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Suspended fruit granule brown lactobacillus beverage and preparation method thereof |
| CN104222279A (en) * | 2014-09-30 | 2014-12-24 | 重庆市天友乳业股份有限公司 | Brown sour milk beverage containing real fruit variants and production method thereof |
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| CN104222279A (en) * | 2014-09-30 | 2014-12-24 | 重庆市天友乳业股份有限公司 | Brown sour milk beverage containing real fruit variants and production method thereof |
| CN104686652A (en) * | 2015-02-06 | 2015-06-10 | 鲁东大学 | Fresh type brown defatted yoghurt beverage and production method thereof |
| CN104686652B (en) * | 2015-02-06 | 2018-04-27 | 鲁东大学 | A kind of light brown defatted fermented milk beverage and its production method |
| CN105166037A (en) * | 2015-07-22 | 2015-12-23 | 北京三元食品股份有限公司 | Brown lactobacillus beverage and preparation method thereof |
| CN105341596A (en) * | 2015-09-22 | 2016-02-24 | 山东宇程生物科技有限公司 | Brown lactic acid bacterium beverage containing shii-take flesh and processing method thereof |
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| CN106578071A (en) * | 2016-12-08 | 2017-04-26 | 南京卫岗乳业有限公司 | Brown lactic acid bacterium drink capable of suspending pawpaw and preparation method of brown lactic acid bacterium drink |
| CN108094530A (en) * | 2017-12-15 | 2018-06-01 | 广州喜乐食品企业有限公司 | A kind of activity brown lactic acid bacteria beverage and preparation method thereof |
| CN108157505A (en) * | 2017-12-15 | 2018-06-15 | 广州喜乐食品企业有限公司 | A kind of light brown lactic acid bacteria beverage and preparation method thereof |
| CN109984193A (en) * | 2018-01-03 | 2019-07-09 | 钟宇光 | A kind of preparation method of fermented type coarse cereals Yoghourt |
| CN109042878A (en) * | 2018-07-31 | 2018-12-21 | 郴州市博志牧业有限公司 | A kind of additive-free brown Yoghourt and its manufacture craft |
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Application publication date: 20120502 |