CN102870878A - Production method for lactic acid bacterium beverage - Google Patents
Production method for lactic acid bacterium beverage Download PDFInfo
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- CN102870878A CN102870878A CN2011101944331A CN201110194433A CN102870878A CN 102870878 A CN102870878 A CN 102870878A CN 2011101944331 A CN2011101944331 A CN 2011101944331A CN 201110194433 A CN201110194433 A CN 201110194433A CN 102870878 A CN102870878 A CN 102870878A
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Abstract
The invention provides a production method for lactic acid bacterium beverage. The method employs skim milk powder, saccharides and water as raw materials, adds lactobacillus casei in a fermentation process for fermentation, and controls the fermentation temperature fluctuation within a range of +/- 0.5 DEG C. The lactobacillus casei in the produced lactic acid bacterium beverage has relatively high viable counts of bacteria in relatively long time by controlling the fermentation temperature fluctuation.
Description
Technical field
The present invention relates to a kind of production method of sour milk beverage, relate in particular to a kind of production method of active lactic acid bacteria drink, make and produce in this way sour milk beverage, viable count is higher in a long time for the Lactobacillus casei in the sour milk beverage that can guarantee to produce.
Background technology
Sour milk beverage is take sweet milk or milk powder skimmed milk power, Juice or carbohydrate as raw material, adds or do not add food additives and auxiliary material, and through sterilization, cooling, inoculating lactic acid bacterium leavening agent, cultivation and fermentation dilution and the active or nonactive beverage made.Wherein active lactic acid bacteria drink can be kept the gut flora balance owing to have viable bacteria, adjusts gastrointestinal dysfunction, more and more is subject to liking of people.So higher outbalance of the lactic acid bacteria in the assurance beverage.
Many methods that can improve the viable count of lactobacillus in the sour milk beverage have been arranged, as " research of Technology of Orange Beverage Made by Lactic Acid Fermentation " that is published in " agricultural mechanical journal " is studied to the technique of citrus sour milk beverage.Discovery is for the best technological condition for fermentation of oranges and tangerines sour milk beverage: 41 ℃ of fermentation temperatures, inoculum concentration 8%, pectase addition 0.02% and fermentation time 34 hours." development of the fermented carrot juice using bifidobacteria beverage " discovery that is published in " Chinese food journal " for the optimum fermentation condition of carrot juice sour milk beverage is: 39 ℃ of fermentation temperatures, fermentation time 9 hours, carrot juice concentration 27%, Inclusion of Lactose 1%, Bifidobacterium inoculum concentration 7% and lactobacillus inoculum amount 1%.But these methods all are for single product, do not have a kind of production method that can industrial applications improves viable count in the sour milk beverage.
Summary of the invention
The production method that the purpose of this invention is to provide a kind of sour milk beverage makes and produces in this way sour milk beverage, and viable count is higher in a long time for the Lactobacillus casei in the sour milk beverage that can guarantee to produce.
The invention provides a kind of production method of sour milk beverage take skimmed milk power, carbohydrate and water as raw material, during the fermentation, add Lactobacillus casei and ferment, the temperature fluctuation of fermentation is controlled at ± 0.5 ℃ in.
In another schematic embodiment of a kind of production method of sour milk beverage, skimmed milk power, carbohydrate and water are raw material, comprise the steps:
1) skimmed milk power or water are mixed to get the first batching;
2) the first batching is preheated to temperature 60-65 ℃, obtains feed liquid behind the first homogeneous with the pressure homogeneous of 150-170bar:
3) feed liquid sterilization behind the first homogeneous is obtained feed liquid after the first sterilization;
4) cooling the first sterilization after feed liquid to 37+1 ℃ obtain first the cooling feed liquid;
5) add Lactobacillus casei fermentation the first cooling feed liquid fermentation, the temperature fluctuation of fermentation is controlled at ± 0.5 ℃ in, obtain the first fermented feed liquid;
6) carbohydrate and water are blended in are mixed to get the second batching under 10-15 ℃;
7) the second batching sterilization is obtained feed liquid after the second sterilization;
8) cooling the second described sterilization after feed liquid to 20-25 ℃ obtain second the cooling feed liquid;
9) the first fermented feed liquid is mixed with the second cooling feed liquid, stirred speed of agitator 80-100 rev/min 30 minutes.
The production method of a kind of sour milk beverage provided by the invention, by the controlled fermentation temperature fluctuation so that the Lactobacillus casei in the sour milk beverage of producing viable count is higher in a long time.
Description of drawings
Fig. 1 is according to raw material and the preparation method shown in the embodiment 1, and the fermentation temperature that only changes wherein fluctuates to the viable count impact effect analysis chart in the sour milk beverage of producing.
The specific embodiment
Embodiment 1
Raw material: skimmed milk power 118g, white granulated sugar 80g, water 802g;
Production method is as follows:
1) skimmed milk power 118g and water 402g are mixed to get the first batching;
2) the first batching is preheated to temperature 60 C, obtains feed liquid behind the first homogeneous with the pressure homogeneous of 150bar:
3) feed liquid sterilization behind the first homogeneous is obtained feed liquid after the first sterilization;
4) cooling the first sterilization after feed liquid to 37+1 ℃ obtain first the cooling feed liquid;
5) add Lactobacillus casei fermentation the first cooling feed liquid fermentation, the temperature fluctuation of fermentation is controlled at ± 0.5 ℃ in, obtain the first fermented feed liquid;
6) in water 400g, add white granulated sugar 80g and under 10 ℃, be mixed to get the second batching;
7) the second batching sterilization is obtained feed liquid after the second sterilization;
8) feed liquid to 20 ℃ obtains the second cooling feed liquid after cooling the second described sterilization;
9) the first fermented feed liquid is mixed with the second cooling feed liquid, stirred 80 rev/mins of speeds of agitator 30 minutes.
Lactobacillus casei in the sour milk beverage of present embodiment production is detected, what sampling observation represented in month is which product extract in month at, the output fate represents that product which day extraction after output detects, and testing result represents with viable count and viable count logarithm value respectively, concrete data such as table 1.
Table 1:
| Sampling observation month | The sampling observation batch | The output fate | Viable count (cfu/g) | Viable count logarithm value (lg (cfu/g)) |
| January | M20091230BE1 | 12 | 9.50E+08 | 8.98 |
| February | M20100121AD2 | 13 | 3.30E+08 | 8.52 |
| March | M20100123AE30 | 14 | 4.15E+08 | 8.62 |
| April | M20100302AD28 | 20 | 7.55E+08 | 8.88 |
| May | M20100323BF23 | 21 | 3.68E+08 | 8.42 |
| June | M20100324AF28 | 22 | 3.30E+08 | 8.51 |
| July | M20100509AM7 | 14 | 6.35E+08 | 8.81 |
| August | M20100509 | 13 | 6.70E+08 | 8.83 |
| September | M20100505AD13 | 15 | 5.80E+08 | 8.45 |
| October | M20100422AD12 | 16 | 6.75E+08 | 8.57 |
| November | M20100420AE13 | 17 | 6.70E+08 | 8.88 |
| December | M20100323BF23 | 19 | 8.60E+07 | 8.54 |
Experimental data proof product total viable count within the shelf-life of table 1 all can reach 3.0 * 108cfu/g.
Embodiment 2
Raw material: skimmed milk power 120g, white granulated sugar 60g, 3 times of concentrated Juices (orange juice, carrot juice) 1.6g, water 818.4g;
Production method is as follows:
1) skimmed milk power 120g and water 400g are mixed to get the first batching;
2) the first batching is preheated to 100 ℃ of temperature, obtains feed liquid behind the first homogeneous with the pressure homogeneous of 170bar:
3) feed liquid sterilization behind the first homogeneous is obtained feed liquid after the first sterilization;
4) cooling the first sterilization after feed liquid to 37+1 ℃ obtain first the cooling feed liquid;
5) add Lactobacillus casei fermentation the first cooling feed liquid fermentation, the temperature fluctuation of fermentation is controlled at ± 0.5 ℃ in, obtain the first fermented feed liquid;
6) white granulated sugar 60g, 3 times of concentrated orange juice 1g, 3 times of Carrot juice concentrate 0.6g and water 418.4 are mixed to get the second batching under 15 ℃;
7) the second batching sterilization is obtained feed liquid after the second sterilization;
8) feed liquid to 25 ℃ obtains the second cooling feed liquid after cooling the second described sterilization;
9) the first fermented feed liquid is mixed with the second cooling feed liquid, stirred 100 rev/mins of speeds of agitator 30 minutes.
Lactobacillus casei in the sour milk beverage of present embodiment production is detected, what sampling observation represented in month is which product extract in month at, the output fate represents that product which day extraction after output detects, and testing result represents with viable count and viable count logarithm value respectively, concrete data such as table 2.
Table 2:
| Sampling observation month | The sampling observation batch | The output fate | Viable count: (cfu/g) | Viable count logarithm value (lg (cfu/g)) |
| January | M20110109A | 10 | 6.35E+08 | 8.82 |
| January | M20110109A | 21 | 5.70E+08 | 8.84 |
| February | M20110205AD | 17 | 5.20E+08 | 8.34 |
| March | M20110212A | 19 | 6.15E+08 | 8.49 |
Experimental data proof product total viable count within the shelf-life of table 2 all can reach 3.0 * 10
8Cfu/g.
Embodiment 3
Raw material: skimmed milk power 120g white granulated sugar 50g glucose 2g orange flavor 0.12g water 827.88;
Production method is as follows:
1) skimmed milk power 120g and water 410g are mixed to get the first batching;
2) the first batching is preheated to 62 ℃ of temperature, obtains feed liquid behind the first homogeneous with the pressure homogeneous of 160bar:
3) feed liquid sterilization behind the first homogeneous is obtained feed liquid after the first sterilization;
4) cooling the first sterilization after feed liquid to 37+1 ℃ obtain first the cooling feed liquid;
5) add Lactobacillus casei fermentation the first cooling feed liquid fermentation, the temperature fluctuation of fermentation is controlled at ± 0.5 ℃ in, obtain the first fermented feed liquid;
6) glucose 2g, white granulated sugar 50g and water 417.88 are blended in are mixed to get the second batching under 13 ℃;
7) the second batching sterilization is obtained feed liquid after the second sterilization;
8) feed liquid to 22 ℃ obtains the second cooling feed liquid after cooling the second described sterilization;
9) the first fermented feed liquid is mixed with the second cooling feed liquid, stirred 90 rev/mins of speeds of agitator 30 minutes.
Lactobacillus casei in the sour milk beverage of present embodiment production is detected, what sampling observation represented in month is which product extract in month at, the output fate represents that product which day extraction after output detects, and testing result represents with viable count and viable count logarithm value respectively, concrete data such as table 3.
Table 3
| Sampling observation month | The sampling observation batch | The output fate | Viable count (cfu/g) | Viable count logarithm value (lg (cfu/g)) |
| January | M20090121BE2 | 12 | 7.50E+08 | 8.78 |
| February | M20090215A2 | 13 | 4.30E+08 | 8.52 |
| March | M20090311AE3 | 14 | 4.15E+08 | 8.61 |
| April | M20090402A8 | 20 | 7.15E+08 | 8.78 |
| May | M20090403B3 | 21 | 3.68E+08 | 8.47 |
| June | M20090528A8 | 22 | 3.50E+08 | 8.31 |
| July | M20090709M7 | 14 | 6.25E+08 | 8.83 |
Experimental data proof product total viable count within the shelf-life of table 3 all can reach 3.0 * 10
8Cfu/g.
Fig. 1 is according to raw material and the preparation method shown in the embodiment 1, and the fermentation temperature that only changes wherein fluctuates to the viable count impact effect analysis chart in the sour milk beverage of producing.Wherein, abscissa represents sample point, ordinate represents viable count, broken line I represents that fermentation temperature fluctuation is controlled at ± viable count of finished product in different months 2 ℃ the time, broken line II represents to be controlled at ± viable count of finished product in different months 1 ℃ the time when fermentation temperature fluctuation, and broken line III represents to be controlled at ± viable count of finished product in difference months 0.5 ℃ the time when the fermentation temperature fluctuation.As can be known from Fig. 1, when fermentation temperature be controlled at ± the viable count major part of finished product can not satisfy 10,000,000,000/100ml standard 2 ℃ the time, when fermentation temperature be controlled at ± the viable count major part of finished product can not satisfy 30,000,000,000/100ml standard 1 ℃ the time, when fermentation temperature be controlled at ± viable count of finished product is most of 0.5 ℃ the time all can satisfy 30,000,000,000/100ml standard.
Above listed a series of detailed description only is specifying for feasibility embodiment of the present invention; they are not to limit protection scope of the present invention, allly do not break away from equivalent embodiment or the change that skill spirit of the present invention does and all should be included within protection scope of the present invention.
Claims (2)
1. the production method of a sour milk beverage take skimmed milk power, carbohydrate and water as raw material, is characterized in that, during the fermentation, adds Lactobacillus casei and ferments, the temperature fluctuation of fermentation is controlled at ± 0.5 ℃ in.
2. the production method of a sour milk beverage take skimmed milk power, carbohydrate and water as raw material, is characterized in that comprising the steps:
Described skimmed milk power and water are mixed to get the first batching;
Described the first batching is preheated to temperature 60-65 ℃, obtains feed liquid behind the first homogeneous with the pressure homogeneous of 150-170bar:
Feed liquid sterilization behind described the first homogeneous is obtained feed liquid after the first sterilization;
Cool off after described the first sterilization feed liquid and obtain the first cooling feed liquid to 37+1 ℃;
Add Lactobacillus casei described the first cooling feed liquid fermentation of fermenting, the temperature fluctuation of fermentation is controlled at ± 0.5 ℃ in, obtain the first fermented feed liquid;
Described carbohydrate and water are mixed to get the second batching under 10-15 ℃;
Described the second batching sterilization is obtained feed liquid after the second sterilization;
Cool off after the second described sterilization feed liquid and obtain the second cooling feed liquid to 20-25 ℃;
Described the first fermented feed liquid is mixed with described the second cooling feed liquid, stirred speed of agitator 80-100 rev/min 30 minutes.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918751A (en) * | 2016-04-29 | 2016-09-07 | 珠海天香苑生物科技发展股份有限公司 | Cordyceps sinensis-lactobacillus fermented beverage |
| 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 |
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| CN101176484A (en) * | 2007-11-13 | 2008-05-14 | 山东得益乳业有限公司 | Improved use method of sour milk subbacterial |
| CN101953396A (en) * | 2009-07-17 | 2011-01-26 | 长春新高食品有限公司 | Intelligent large-scale constant-temperate fermentation room for curdled yoghurt |
| CN102007968A (en) * | 2010-12-27 | 2011-04-13 | 内蒙古伊利实业集团股份有限公司 | Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof |
| CN102100250A (en) * | 2010-12-27 | 2011-06-22 | 内蒙古伊利实业集团股份有限公司 | Sugar-free active lactobacillus beverage and preparation method thereof |
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- 2011-07-12 CN CN2011101944331A patent/CN102870878A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176484A (en) * | 2007-11-13 | 2008-05-14 | 山东得益乳业有限公司 | Improved use method of sour milk subbacterial |
| CN101953396A (en) * | 2009-07-17 | 2011-01-26 | 长春新高食品有限公司 | Intelligent large-scale constant-temperate fermentation room for curdled yoghurt |
| CN102007968A (en) * | 2010-12-27 | 2011-04-13 | 内蒙古伊利实业集团股份有限公司 | Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof |
| CN102100250A (en) * | 2010-12-27 | 2011-06-22 | 内蒙古伊利实业集团股份有限公司 | Sugar-free active lactobacillus beverage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918751A (en) * | 2016-04-29 | 2016-09-07 | 珠海天香苑生物科技发展股份有限公司 | Cordyceps sinensis-lactobacillus fermented beverage |
| 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 |
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Application publication date: 20130116 |