CN102550667A - Preparation method of carbonated lactobacillus beverage - Google Patents
Preparation method of carbonated lactobacillus beverage Download PDFInfo
- Publication number
- CN102550667A CN102550667A CN2010105984831A CN201010598483A CN102550667A CN 102550667 A CN102550667 A CN 102550667A CN 2010105984831 A CN2010105984831 A CN 2010105984831A CN 201010598483 A CN201010598483 A CN 201010598483A CN 102550667 A CN102550667 A CN 102550667A
- Authority
- CN
- China
- Prior art keywords
- milk
- lactobacillus
- preparation
- beverage
- carbonated
- 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)
- Dairy Products (AREA)
Abstract
The invention provides a preparation method of a carbonated lactobacillus beverage. The preparation method comprises the following steps: a, homogenizing raw milk; b, sterilizing the raw milk at a temperature of between 92 and 98 DEG C for 1 to 4 hours; c, inoculating and fermenting the raw milk to obtain fermented milk, wherein the fermenting strain is one of lactobacillus bulgaricus and streptococcus thermophilus, lactobacillus casei and lactobacillus paracasei; d, adding an auxiliary solution into the fermented milk, wherein the auxiliary solution consists of white granulated sugar, fruit juice, thickening agent and water, and the thickening agent is one of pectin, soybean polysaccharides and propylene glycol alginate; and e, canning and pumping carbon dioxide gas into product package. By using the preparation method of the carbonated lactobacillus beverage, the sterilization time is prolonged, and specific lactobacillus is selected and the thickening agent is added, so that the carbonated lactobacillus beverage is effectively prevented from being layered or depositing, and excellent flavor of the carbonated lactobacillus beverage is ensured.
Description
Technical field
The present invention relates to a kind of preparation method of carbonic acid sour milk beverage, relate in particular to a kind of preparation method who produces lactic acid by fermentation and contain the carbonic acid sour milk beverage of biodiasmin.
Background technology
The carbonic acid sour milk beverage has refrigerant effect, and its principle is that carbonic acid decomposes owing to temperature raises in abdomen, and this decomposition is the endothermic reaction, when carbon dioxide emits in body, just comes out the torrid zone in the body, plays refrigerant effect.Add the effect that carbon dioxide can play outstanding fragrance simultaneously, also have the comfortable mouthfeel of stopping.Existing calcareous type lactic acid drink all is the beverage through acid adjustment, sterilization, does not wherein contain active lactic acid bacteria composition, has reduced the health-care effect of sour milk beverage.Simultaneously; Sour milk beverage behind the carbonic acid; Especially the beverage that contains biodiasmin because the gas that charges into can hinder the dispersion of sour milk beverage and hinder the contact between the protein molecule in the sour milk beverage, makes sour milk beverage occur deposition and layering easily.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of carbonic acid sour milk beverage solves sour milk beverage and charges into deposition and the layering that occurs behind the gas.
Another object of the present invention provides a kind of preparation method of carbonic acid sour milk beverage, makes to contain active lactic acid bacteria in the carbonic acid lactic acid drink, keeps the health-care effect of lactic acid bacteria.
The invention provides a kind of preparation method of carbonic acid sour milk beverage, comprising:
A. make the raw milk homogeneous;
B. to the raw milk sterilization processing, the temperature of sterilization is 92 to 98 ℃, and sterilizing time is 1 to 4 hour;
C. to the inoculation fermentation of raw milk, obtain acidified milk, wherein fermented bacterium is that lactobacillus bulgaricus adds a kind of in streptococcus thermophilus, Lactobacillus casei and the lactobacillus paraceasi;
D. in acidified milk, add auxiliary material liquid, auxiliary material liquid is made up of white granulated sugar, thickener, fruit juice and water, and wherein thickener is a kind of in pectin, soybean polyoses and the propylene glycol alginate; With
E. canned and carbon dioxide is punched in the packing of product.
In another schematic embodiment of a kind of carbonic acid sour milk beverage, fermentation termination described in the step c is controlled at 200 to 250
0T.
In a kind of another kind of schematically embodiment of carbonic acid sour milk beverage, the pressure of homogeneous is 180 to 200bar among the step a.
Use a kind of preparation method of carbonic acid lactic acid drink,, select active high lactic acid bacteria for use and add thickener, prevented the layering and the deposition of carbonic acid lactic acid drink effectively, guaranteed the good taste of carbonic acid lactic acid drink simultaneously through prolonging sterilizing time.
Use a kind of preparation method of carbonic acid sour milk beverage, prolong fermentation time, thereby improve the viscosity of acidified milk, make the decomposition of lactic acid bacteria more thorough through the acidity that improves acidified milk.
The specific embodiment
Embodiment 1
A kind of preparation method of carbonic acid sour milk beverage comprises:
1) use degreasing or whole-fat milk powder to process recombined milk and obtain raw milk (it will be appreciated by those skilled in the art that and to adopt qualified fresh cow milk);
2) check of raw milk;
3) heating raw breast to 60 ℃;
4) to the raw milk homogeneous, homogenization pressure is 180bar;
5) to the raw milk sterilization processing, sterilization temperature is 92 ℃, and sterilizing time is 1 hour;
6) raw milk is cooled to 37 ℃;
7) raw milk is added in the fermentation tank, add bacillus bulgaricus and streptococcus thermophilus, stirred 60 minutes, the timing fermentation is controlled at 200 with fermentation termination
0T obtains acidified milk;
8) to the acidified milk homogenization processing, pressure is 280bar;
9) be cooled to 10 ℃;
10) configuration auxiliary material liquid: an amount of water is added in the material-compound tank, be heated to 90 ℃ (stir all the time and open), slowly add white granulated sugar, fruit juice and thickener (thickener is a pectin in the present embodiment), circulate after 20 minutes, be cooled to 10 ℃, obtain auxiliary material liquid;
11) auxiliary material liquid and acidified milk are mixed, stirred 15 minutes, obtain mixed liquor;
12) with the mixed liquor homogeneous, pressure 160bar;
13) canned: as to utilize equipressure tank that carbon dioxide is filled in the packing of product mixed liquor, seal and be placed into rapidly in 6 ℃ the freezer;
14) outbound.
For example, get the 2988g auxiliary material liquid phase that obtains in acidified milk that the 1000g step 9) obtains and the step 10) and mix, in step 13), charge into the 12g carbon dioxide again, promptly obtain the carbonic acid sour milk beverage of 4000g.Comprise that in the 2988g auxiliary material liquid white granulated sugar 600 grams, pectin 6 grams, fruit juice 4 restrain, all the other are water.
It will be appreciated by those skilled in the art that; Lactic acid bacteria during the fermentation can the break down bovine protein of milk, lactose, thereby can become low molecular peptide and amino acid by decomposing protein, and lactic acid bacteria metabolite during the fermentation makes the viscosity retrogradation of acidified milk; Lactobacillus bulgaricus among the present invention, streptococcus thermophilus, Lactobacillus casei and lactobacillus paraceasi are through selecting; The lactic acid bacteria that vigor is high, more thorough to the decomposition of acidified milk, viscosity is the highest.In sour milk beverage, except containing lactic acid bacteria, also contain some other interfere with bacterial; For example mould, saccharomycete; These interfere with bacterial are entrained in the raw material, and in the process of producing, raw milk is also infected by the bacterial infection in the extraneous production environment easily.These bacterial infections can form competition with the growth of lactic acid bacteria in the inoculation fermentation process of raw milk, influence fermentation and the growth of lactic acid bacteria, thereby reduce the viscosity of acidified milk, make acidified milk deposition and layering occur.
Existing carbonic acid sour milk beverage; Through before dispatching from the factory, killing all bacteriums that comprise lactic acid bacteria; The continuation of other bacteriums breeding and the deposition and the layering of the sour milk beverage that occurs have also reduced the health care of sour milk beverage to digestion simultaneously but lacked biodiasmin except that lactic acid bacteria in the sour milk beverage after preventing to dispatch from the factory.
The preparation method of carbonic acid sour milk beverage of the present invention at first comes thoroughly to kill bacterium entrained in the raw milk through the sterilizing time that prolongs raw milk, has greatly reduced in the sour milk beverage other number of bacteria except that lactic acid bacteria; Secondly; Select the good lactobacillus bulgaricus of vigor, streptococcus thermophilus, Lactobacillus casei and lactobacillus paraceasi for use; Increase the viscosity of sour milk beverage through the metabolite of these lactic acid bacterias; Big molecular breakdown in the acidified milk is more thorough, thereby prevents the deposition and the layering of sour milk beverage effectively; At last, in sour milk beverage, add a certain amount of thickener, for example pectin, soybean polyoses and propylene glycol alginate prevent that further layering and deposition from appearring in sour milk beverage.
Embodiment 2
A kind of preparation method of carbonic acid sour milk beverage comprises:
1) use degreasing or whole-fat milk powder to process recombined milk and obtain raw milk (it will be appreciated by those skilled in the art that and to adopt qualified first cow's milk);
2) check of raw milk;
3) heating raw breast to 60 ℃;
4) to the raw milk homogeneous, homogenization pressure is 200bar;
5) to the raw milk sterilization processing, sterilization temperature is 98 ℃, and sterilizing time is 4 hours;
6) raw milk is cooled to 37 ℃;
7) raw milk is added in the fermentation tank, add Lactobacillus casei, stirred 60 minutes, the timing fermentation is controlled at 250 with fermentation termination
0T obtains acidified milk;
8) to the acidified milk homogenization processing, pressure is 280bar;
9) be cooled to 10 ℃;
10) configuration auxiliary material liquid: an amount of water is added in the material-compound tank; Be heated to 90 ℃ (stir all the time and open), slowly add white granulated sugar, fruit juice and thickener (thickener is a soybean polyoses in the present embodiment), circulate after 20 minutes; Be cooled to 10 ℃, obtain auxiliary material liquid;
11) auxiliary material liquid and acidified milk are mixed, stirred 15 minutes, obtain mixed liquor;
12) slurry mixed liquor homogeneous, pressure 160bar;
13) canned: as to utilize equipressure tank that carbon dioxide is filled in the packing of product mixed liquor, seal and prevent rapidly in 6 ℃ the freezer;
14) outbound.
For example, get the 2988g auxiliary material liquid phase that obtains in acidified milk that the 1000g step 9) obtains and the step 10) and mix, in step 13), charge into the 12g carbon dioxide again, promptly obtain the carbonic acid sour milk beverage of 4000g.Comprise that in the 2988g auxiliary material liquid white granulated sugar 600 grams, soybean polyoses 12 grams, fruit juice 4 restrain, all the other are water.
Embodiment 3
A kind of preparation method of carbonic acid sour milk beverage comprises:
1) use degreasing or whole-fat milk powder to process recombined milk and obtain raw milk (it will be appreciated by those skilled in the art that and to adopt qualified first cow's milk);
2) check of raw milk;
3) heating raw breast to 60 ℃;
4) to the raw milk homogeneous, homogenization pressure is 200bar;
5) to the raw milk sterilization processing, sterilization temperature is 95 ℃, and sterilizing time is 2 hours;
6) raw milk is cooled to 37 ℃;
7) raw milk is added in the fermentation tank, add lactobacillus paraceasi, stirred 60 minutes, the timing fermentation is controlled at 220 with fermentation termination
0T obtains acidified milk;
8) to the acidified milk homogenization processing, pressure is 280bar;
9) be cooled to 10 ℃;
10) configuration auxiliary material liquid: an amount of water is added in the material-compound tank; Be heated to 90 ℃ (stir all the time and open), slowly add white granulated sugar, fruit juice and thickener (thickener is a propylene glycol alginate in the present embodiment), circulate after 20 minutes; Be cooled to 10 ℃, obtain auxiliary material liquid;
11) auxiliary material liquid and acidified milk are mixed, stirred 15 minutes, obtain mixed liquor;
12) slurry mixed liquor homogeneous, pressure 160bar;
13) canned: as to utilize equipressure tank that carbon dioxide is filled in the packing of product mixed liquor, seal and prevent rapidly in 6 ℃ the freezer;
14) outbound.
For example, get the 2988g auxiliary material liquid phase that obtains in acidified milk that the 1000g step 9) obtains and the step 10) and mix, in step 13), charge into the 12g carbon dioxide again, promptly obtain the carbonic acid sour milk beverage of 4000g.Comprise that in the 2988g auxiliary material liquid white granulated sugar 600 grams, propylene glycol alginate 20 grams, fruit juice 4 restrain, all the other are water.
Use a kind of preparation method of carbonic acid sour milk beverage,, select specific lactic acid bacteria for use and add thickener, prevented the layering and the deposition of carbonic acid sour milk beverage effectively, guaranteed the good taste of carbonic acid sour milk beverage simultaneously through prolonging sterilizing time.
Use a kind of preparation method of carbonic acid lactic acid drink, prolong fermentation time, thereby improve the viscosity of acidified milk through the acidity that improves acidified milk.
In this article, " schematically " expression " is served as instance, example or explanation ", should any diagram, the embodiment that be described to " schematically " in this article be interpreted as a kind of preferred or have more the technical scheme of advantage.
Be to be understood that; Though this specification is described according to each embodiment; But be not that each embodiment only comprises an independently technical scheme, this narrating mode of specification only is for clarity sake, and those skilled in the art should make specification as a whole; Technical scheme among each embodiment also can form other embodiments that it will be appreciated by those skilled in the art that through appropriate combination.
The listed a series of detailed description of preceding text only is specifying to feasibility embodiment of the present invention; They are not in order to restriction protection scope of the present invention, allly do not break away from equivalent embodiment or the change that skill of the present invention spirit done and all should be included within protection scope of the present invention.
Claims (3)
1. the preparation method of a carbonic acid sour milk beverage comprises:
A. make the raw milk homogeneous;
B. to said raw milk sterilization processing;
C. to the inoculation fermentation of said raw milk, obtain acidified milk;
D. in said acidified milk, add auxiliary material liquid; With
E. canned and carbon dioxide is punched in the packing of product;
It is characterized in that:
The temperature of said sterilization is 92 to 98 ℃, and sterilizing time is 1 to 4 hour;
Said fermented bacterium is that lactobacillus bulgaricus adds a kind of in streptococcus thermophilus, Lactobacillus casei and the lactobacillus paraceasi; With
Said auxiliary material liquid is made up of white granulated sugar, fruit juice, water and thickener, and wherein said thickener is a kind of in pectin, soybean polyoses and the propylene glycol alginate.
2. preparation method as claimed in claim 1, fermentation termination is controlled at 200 to 250 described in the wherein said step c
0T.
3. preparation method as claimed in claim 1, the pressure of homogeneous is 180 to 200bar among the wherein said step a.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105984831A CN102550667A (en) | 2010-12-21 | 2010-12-21 | Preparation method of carbonated lactobacillus beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105984831A CN102550667A (en) | 2010-12-21 | 2010-12-21 | Preparation method of carbonated lactobacillus beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102550667A true CN102550667A (en) | 2012-07-11 |
Family
ID=46398316
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105984831A Pending CN102550667A (en) | 2010-12-21 | 2010-12-21 | Preparation method of carbonated lactobacillus beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102550667A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461486A (en) * | 2013-10-08 | 2013-12-25 | 光明乳业股份有限公司 | Non-lactose lactic acid bacteria beverage and method for preparing beverage |
| CN103988907A (en) * | 2013-02-16 | 2014-08-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Inflated yoghourt and preparation method thereof |
| CN104585315A (en) * | 2014-12-17 | 2015-05-06 | 杭州娃哈哈科技有限公司 | Preparation method of fermentation type carbonated beverage containing milk |
| CN105309972A (en) * | 2014-08-01 | 2016-02-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Aerated brown active lactobacillus beverage and preparation method thereof |
| CN105360295A (en) * | 2014-07-25 | 2016-03-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Inflatable fermentation type milk-containing beverage preparation method and inflatable fermentation type milk-containing beverage preparation apparatus |
| CN105379835A (en) * | 2015-10-30 | 2016-03-09 | 佛山市三水健力宝贸易有限公司 | Preparation method and formula of lactic acid bacterium milk-flavored beverage |
| CN106359586A (en) * | 2016-09-20 | 2017-02-01 | 石家庄市兄弟伊兰食品配料有限公司 | Bubble yoghurt with long shelf life and preparation method thereof |
| CN107712047A (en) * | 2017-09-05 | 2018-02-23 | 上海应用技术大学 | A kind of original flavor sour milk beverage of compound lactobacillus-fermencucumber flavor and preparation method thereof |
| CN108013137A (en) * | 2017-12-27 | 2018-05-11 | 青岛利邦达海洋科技有限公司 | A kind of coagulating type normal-temperature yoghourt and preparation method thereof |
| CN110870502A (en) * | 2018-08-29 | 2020-03-10 | 内蒙古农业大学 | Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101142941A (en) * | 2006-09-12 | 2008-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Lactic acid bacteria beverage enriching calcoblast milk protein and its production method |
| CN101253891A (en) * | 2008-04-22 | 2008-09-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt affixing sweetening agent package and method of preparing the same |
| CN101715817A (en) * | 2009-12-15 | 2010-06-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Carbonated water-added active lactobacillus beverage and preparation method thereof |
-
2010
- 2010-12-21 CN CN2010105984831A patent/CN102550667A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101142941A (en) * | 2006-09-12 | 2008-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Lactic acid bacteria beverage enriching calcoblast milk protein and its production method |
| CN101253891A (en) * | 2008-04-22 | 2008-09-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt affixing sweetening agent package and method of preparing the same |
| CN101715817A (en) * | 2009-12-15 | 2010-06-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Carbonated water-added active lactobacillus beverage and preparation method thereof |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103988907A (en) * | 2013-02-16 | 2014-08-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Inflated yoghourt and preparation method thereof |
| CN103461486A (en) * | 2013-10-08 | 2013-12-25 | 光明乳业股份有限公司 | Non-lactose lactic acid bacteria beverage and method for preparing beverage |
| CN105360295B (en) * | 2014-07-25 | 2019-07-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of preparation method and device of the fermented milk-containing drink of inflation |
| CN105360295A (en) * | 2014-07-25 | 2016-03-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Inflatable fermentation type milk-containing beverage preparation method and inflatable fermentation type milk-containing beverage preparation apparatus |
| CN105309972A (en) * | 2014-08-01 | 2016-02-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Aerated brown active lactobacillus beverage and preparation method thereof |
| CN104585315A (en) * | 2014-12-17 | 2015-05-06 | 杭州娃哈哈科技有限公司 | Preparation method of fermentation type carbonated beverage containing milk |
| CN104585315B (en) * | 2014-12-17 | 2017-07-07 | 杭州娃哈哈科技有限公司 | A kind of preparation method of fermented type milk-containing carbonating beverage |
| CN105379835A (en) * | 2015-10-30 | 2016-03-09 | 佛山市三水健力宝贸易有限公司 | Preparation method and formula of lactic acid bacterium milk-flavored beverage |
| CN106359586A (en) * | 2016-09-20 | 2017-02-01 | 石家庄市兄弟伊兰食品配料有限公司 | Bubble yoghurt with long shelf life and preparation method thereof |
| CN107712047A (en) * | 2017-09-05 | 2018-02-23 | 上海应用技术大学 | A kind of original flavor sour milk beverage of compound lactobacillus-fermencucumber flavor and preparation method thereof |
| CN107712047B (en) * | 2017-09-05 | 2021-08-17 | 上海应用技术大学 | Original-taste lactobacillus beverage with composite lactobacillus fermentation flavor and preparation method thereof |
| CN108013137A (en) * | 2017-12-27 | 2018-05-11 | 青岛利邦达海洋科技有限公司 | A kind of coagulating type normal-temperature yoghourt and preparation method thereof |
| CN110870502A (en) * | 2018-08-29 | 2020-03-10 | 内蒙古农业大学 | Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102550667A (en) | Preparation method of carbonated lactobacillus beverage | |
| CN104839332B (en) | A kind of preparation method of high activity peptide acidified milk | |
| CN103283834B (en) | Industrial preparation method of natto probiotics milk series drink | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| CN102113557B (en) | Probiotic fermented soymilk and preparation method thereof | |
| CN101911973B (en) | Active lactobacillus casei beverage and preparation method thereof | |
| CN103828915A (en) | Method for preparing flavored fermented milk by stirring type heat treatment | |
| CN103828916A (en) | Method for preparing flavored fermented milk by twice heat treatment on ingredients | |
| CN104886249A (en) | Lactobacillus fruit juice beverage and preparation method thereof | |
| CN101632473A (en) | Apple probiotic fermented drink and production method | |
| CN103004987A (en) | Compound health protection yoghourt and processing technology thereof | |
| CN110973250A (en) | Viable bacteria yoghourt capable of being stored at normal temperature and preparation method thereof | |
| CN102626241A (en) | Production method of active probiotic strawberry beverage | |
| CN101120700B (en) | Soybean active lactic acid bacteria beverage and production method thereof | |
| CN110973253A (en) | Fruit yoghourt capable of being stored at normal temperature and preparation method thereof | |
| CN109892390A (en) | A kind of brown fermented milk-containing drink preparation method of the high lactic bacteria activity of low sugar | |
| CN101632472A (en) | Carrot probiotic fermented drink and production method | |
| CN101940237A (en) | High-viscosity yoghurt fermentation method | |
| CN101632471A (en) | Pineapple probiotic fermented drink and production method | |
| CN106172757A (en) | A kind of pasteurize heat treatment flavored fermented milk and preparation method thereof | |
| CN102239911A (en) | Drinking type yoghourt and preparation technology thereof | |
| CN102258083A (en) | Konjac glucomannan composite health-care yoghurt and preparation method thereof | |
| CN106879738A (en) | Probiotics fermention breast and its manufacture craft | |
| CN108991320A (en) | A kind of biodiasmin and preparation method thereof to ferment automatically | |
| CN103355404A (en) | Prebiotics-containing yoghourt and preparation method therefor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120711 |