CN102550665A - Production method of sugar-free fermentative lactic acid bacteria drink - Google Patents
Production method of sugar-free fermentative lactic acid bacteria drink Download PDFInfo
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- CN102550665A CN102550665A CN2010105920045A CN201010592004A CN102550665A CN 102550665 A CN102550665 A CN 102550665A CN 2010105920045 A CN2010105920045 A CN 2010105920045A CN 201010592004 A CN201010592004 A CN 201010592004A CN 102550665 A CN102550665 A CN 102550665A
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Abstract
The invention provides a production method of a sugar-free fermentative lactic acid bacteria drink. The process comprises the following steps: pretreating milk powder or fresh milk and adding strain for fermentation; adding xylo-oligosaccharide and SR healthy sugar and carrying out chemical glue treatment; breaking fermented milk and uniformly mixing the broken fermented milk with stabilizing agent and the like; and mixing, homogenizing, instantly-sterilizing at a ultra-high temperature, aseptically-filling and finally obtaining the sugar-free fermentative lactic acid bacteria drink.
Description
Technical field
The present invention relates to a kind of production method of sugar-free fermentative lactobacillus beverage.
Background technology
In active lactobacillus fermented process, the protease that lactic acid bacteria contains makes most of lactoprotein be broken down into free state amino acid and absorbs easily.Scientific achievement shows, compares through fermentation cultured milk and unfermentable contrast milk, and the free state amino acid of cultured milk equals 4 times of fresh milks.
Summary of the invention
The objective of the invention is to overcome the deficiency that prior art exists, a kind of production method of sugar-free fermentative lactobacillus beverage is provided.
The object of the invention is realized through following technical scheme:
The production method of sugar-free fermentative lactobacillus beverage is characterized in that may further comprise the steps:
1. with after milk powder emulsion or the fresh milk standardization, be heated to 90-95 ℃ and keep carrying out in 10-20 minute the bus sterilization processing; Through the homogenizer homogeneous, homogenization pressure is 18/4mpa;
2. inoculation fermentation: the fresh milk that homogeneous is good is cooled to 40-43 ℃, connects the bacterial classification of compound good fermented yoghourt;
3. fermentation: fermentation jar temperature keeps 43 ℃ ± 1 ℃, and cultured milk's titration total acid is 80-90 ° of T and surveys pH value 4.2 ± 0.2 and get final product;
4. with cultured milk's sour milk be cooled to stir below 20 ℃ for use;
5. with the healthy sugar of xylo-oligosaccharide, SR, pectin, CMCFH9,, monoglyceride, sucrose ester sodium phosphate trimer are dried is mixed evenly, with 60-70 ℃ of hot water treatment, high-speed stirred is incubated 20 minutes and extremely dissolves fully; Solution after the dissolving is subsequent use after being cooled to 25 ℃ through the frozen water cooler;
6. sour milk allotment: get the sour milk that quantitatively ferments and squeeze in the stabilizing agent that stirring, the liquid glucose; Seasoning liquid is cooled to below 15 ℃; Acid being made into 20% solution and slowly pouring in the blend tank, is that 0.4% ± 0.02 (with lactic acid) is measured for adding acid to transfer total acid number, and PH:3.8-4.2 gets final product;
7. blending, the auxiliary material that adds other, constant volume;
8. constant volume well after, stirred again 10 minutes;
9. homogeneous: temperature 60-70 ℃; Pressure: 15-20Mpa; Sterilization: 135 degree 3-5 superhigh temperature second instantaneous sterilization; Sterile filling; Get finished product sugar-free fermentative lactobacillus beverage.
Further, the production method of above-mentioned sugar-free fermentative lactobacillus beverage, said SR is healthy, and sugared composition comprises oligoisomaltose, xylitol and Sucralose.
Substantive distinguishing features and obvious improvement that technical scheme of the present invention is outstanding are mainly reflected in:
The present invention provides the production method for preparing the sugar-free fermentative lactobacillus beverage with xylo-oligosaccharide, the healthy sugar of SR, milk powder and stabilizing agent, makes the sugar-free fermentative lactobacillus beverage.
The specific embodiment
Its technology: pre-treatments such as milk powder or fresh milk add bacterial classification and ferment; Add xylo-oligosaccharide, the healthy sugar of SR, change glue and handle; Acidified milk breakdown of emulsion and stabilizing agent etc. mix, allocate, and homogeneous, the superhigh temperature instantaneous sterilization, sterile filling makes the sugar-free fermentative lactobacillus beverage at last.
Embodiment
After milk powder emulsion or fresh milk standardization, be heated to 90-95 ℃ and keep carrying out in 10-20 minute the bus sterilization processing; Through the homogenizer homogeneous, homogenization pressure is 18/4mpa;
Inoculation fermentation: the fresh milk that homogeneous is good is cooled to 40-43 ℃, connects the bacterial classification of compound good fermented yoghourt;
Fermentation: fermentation jar temperature keeps 43 ℃ ± 1 ℃, and cultured milk's titration total acid is 80-90 ° of T and surveys pH value 4.2 ± 0.2 and get final product;
With cultured milk's sour milk be cooled to stir below 20 ℃ for use;
With the healthy sugar of xylo-oligosaccharide, SR, pectin, CMCFH9,, monoglyceride, sucrose ester sodium phosphate trimer are dried is mixed evenly, with 60-70 ℃ of hot water treatment, high-speed stirred is incubated 20 minutes and extremely dissolves fully; Solution after the dissolving is subsequent use after being cooled to 25 ℃ through the frozen water cooler;
Sour milk allotment: get the sour milk that quantitatively ferments and squeeze in the stabilizing agent that stirring, the liquid glucose; Seasoning liquid is cooled to below 15 ℃; Acid being made into 20% solution and slowly pouring in the blend tank, is that 0.4% ± 0.02 (with lactic acid) is measured for adding acid to transfer total acid number, and PH:3.8-4.2 gets final product;
Blending, the auxiliary material that adds other, constant volume;
Constant volume well after, stirred again 10 minutes;
Homogeneous: temperature 60-70 ℃; Pressure: 15-20Mpa; Sterilization: 135 degree 3-5 superhigh temperature second instantaneous sterilization; Sterile filling; Get finished product sugar-free fermentative lactobacillus beverage.
Sour milk can make butter oil decompose and the raising unsaturated fatty acid content because lipolytic enzyme increases, and corresponding benefiting digested and assimilated, and plays health-care effect.Simultaneously during the fermentation, there is 20%～30% lactose to be converted into useful active lactic acid approximately.Lactic acid forms the solubility salt with calcium, phosphorus again, benefits the human body utilization.Experiment confirm and is eaten not acidified milk ratio, and the calcium of eating acidified milk absorbs and can improve 2 times.
What need understand is: the above only is a preferred implementation of the present invention; For those skilled in the art; Under the prerequisite that does not break away from the principle of the invention, can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
Claims (2)
1. the production method of sugar-free fermentative lactobacillus beverage is characterized in that may further comprise the steps:
1. with after milk powder emulsion or the fresh milk standardization, be heated to 90-95 ℃ and keep carrying out in 10-20 minute the bus sterilization processing; Through the homogenizer homogeneous, homogenization pressure is 18/4mpa;
2. inoculation fermentation: the fresh milk that homogeneous is good is cooled to 40-43 ℃, connects the bacterial classification of compound good fermented yoghourt;
3. fermentation: fermentation jar temperature keeps 43 ℃ ± 1 ℃, and cultured milk's titration total acid is 80-90 ° of T and surveys pH value 4.2 ± 0.2 and get final product;
4. with cultured milk's sour milk be cooled to stir below 20 ℃ for use;
5. with the healthy sugar of xylo-oligosaccharide, SR, pectin, CMCFH9,, monoglyceride, sucrose ester sodium phosphate trimer are dried is mixed evenly, with 60-70 ℃ of hot water treatment, high-speed stirred is incubated 20 minutes and extremely dissolves fully; Solution after the dissolving is subsequent use after being cooled to 25 ℃ through the frozen water cooler;
6. sour milk allotment: get the sour milk that quantitatively ferments and squeeze in the stabilizing agent that stirring, the liquid glucose; Seasoning liquid is cooled to below 15 ℃; Acid being made into 20% solution and slowly pouring in the blend tank, is that 0.4% ± 0.02 (with lactic acid) is measured for adding acid to transfer total acid number, and PH:3.8-4.2 gets final product;
7. blending, the auxiliary material that adds other, constant volume;
8. constant volume well after, stirred again 10 minutes;
9. homogeneous: temperature 60-70 ℃; Pressure: 15-20Mpa; Sterilization: 135 degree 3-5 superhigh temperature second instantaneous sterilization; Sterile filling; Get finished product sugar-free fermentative lactobacillus beverage.
2. the production method of sugar-free fermentative lactobacillus beverage according to claim 1 is characterized in that: said SR is healthy, and sugared composition comprises oligoisomaltose, xylitol and Sucralose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105920045A CN102550665A (en) | 2010-12-16 | 2010-12-16 | Production method of sugar-free fermentative lactic acid bacteria drink |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105920045A CN102550665A (en) | 2010-12-16 | 2010-12-16 | Production method of sugar-free fermentative lactic acid bacteria drink |
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| CN102550665A true CN102550665A (en) | 2012-07-11 |
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| CN2010105920045A Pending CN102550665A (en) | 2010-12-16 | 2010-12-16 | Production method of sugar-free fermentative lactic acid bacteria drink |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106332965A (en) * | 2016-08-30 | 2017-01-18 | 山东统元食品有限公司 | Sugar-free brown lactic acid bacteria drink and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101258874A (en) * | 2008-04-14 | 2008-09-10 | 方理明 | Lactobacillus beverage stabilizing agent and lactobacillus beverage containing the same |
| CN101791105A (en) * | 2010-03-22 | 2010-08-04 | 苏州工业园区尚融科技有限公司 | Fluffy granule-shaped sugar-free sweetener compounded with xylooligosaccharide and preparation method thereof |
| CN102106385A (en) * | 2011-01-25 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | Milk beverage containing fruit wine and preparation method thereof |
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2010
- 2010-12-16 CN CN2010105920045A patent/CN102550665A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101258874A (en) * | 2008-04-14 | 2008-09-10 | 方理明 | Lactobacillus beverage stabilizing agent and lactobacillus beverage containing the same |
| CN101791105A (en) * | 2010-03-22 | 2010-08-04 | 苏州工业园区尚融科技有限公司 | Fluffy granule-shaped sugar-free sweetener compounded with xylooligosaccharide and preparation method thereof |
| CN102106385A (en) * | 2011-01-25 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | Milk beverage containing fruit wine and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106332965A (en) * | 2016-08-30 | 2017-01-18 | 山东统元食品有限公司 | Sugar-free brown lactic acid bacteria drink and preparation method thereof |
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Application publication date: 20120711 |