CN103315061A - Active lactobacillus beverage preparation method and active lactobacillus beverage prepared therethrough - Google Patents
Active lactobacillus beverage preparation method and active lactobacillus beverage prepared therethrough Download PDFInfo
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Abstract
The invention discloses an active lactobacillus beverage preparation method and an active lactobacillus beverage prepared therethrough. The preparation method comprises the following steps: homogenizing, sterilizing and cooling fresh milk or reconstituted milk as a raw material, inoculating a starter, adding 0.01-1mass% of aseptic light calcium carbonate, and fermenting at 28-42DEG C for 48-72h to prepare a fermented milk base material; and diluting the obtained fermented milk base material with sterile water according to a volume ratio of the fermented milk base material to water of 1:1-1:9, homogenizing at 30-40DEG C under a pressure of 17-25MPa while (without) adding a sweetener and/or an essence, and filling at 10-20DEG C to obtain the active lactobacillus beverage. The active lactobacillus beverage obtained through the preparation method contains a high quantity of live bacteria, and the preparation method enhances the degradation degree of fermenting strains to milk proteins, allows the content of milk protein peptides in the active lactobacillus beverage to be high, and realizes the stability and difficult layering of the active lactobacillus beverage.
Description
Technical field
The invention belongs to food processing technology field, particularly preparation method of a kind of active lactic acid bacteria drink and products thereof.
Background technology
The milk beverage that employing Lactobacillus casei (Lactobacillus casei) individual plant zymotechnique is made is favored by the consumer deeply with probio number and various effect of its high order of magnitude.This series products is take Japanese chlorella yakult as representative, and domestic Dairy Enterprise is also released the Lactobacillus casei milk beverage of oneself one after another.Lactobacillus casei has stronger tolerance to human intestines and stomach's digestive tract environment, can be in enteron aisle after entering human body large number of viable, be a kind ofly to have the regulating intestinal canal flora, promote the probio that human body is digested and assimilated and strengthened the various health-care such as immunity.Probio is to take in 10 every day to the prerequisite of the health benefit of human body according to research reports
8～10
9Individual probio is calculated according to the daily absorption 100g of consumer, and probio content must be greater than 10 in the corresponding product
6～10
7The CFU/mL competence exertion is to the prebiotic effect of human body.
The general shelf-life of biodiasmin drink is about 30 days, although most of product can reach the requirement of bacterium number at initial stage shelf-life, but the number of viable at the end of term product of guaranteeing the quality is difficult to guarantee, optimization of fermentation conditions makes the probio amount that contains in the product many as much as possible so General Requirements is tried one's best, to improve its health properties.But because the restriction of laws and regulations, the article of most of promotion Lactobacillus casei propagation are yeast extract for example, and beef extract etc. all can not be used for active lactic acid bacteria drink, improve the viable bacteria amount so more be necessary to open up other approach.The reduction of the generation of lactic acid and pH has suppressed the increment of Lactobacillus casei greatly in the base-material preparation process.
Summary of the invention
Therefore, technical problem to be solved by this invention is to descend rapidly for existing active probiotic drink preparation method products obtained therefrom viable count in storage process, layering easily occurs in product, and the defective of unstable product quality provides preparation method of a kind of active lactic acid bacteria drink and products thereof.
For solving the problems of the technologies described above, one of technical scheme that the present invention takes is: a kind of preparation method of active lactic acid bacteria drink, and described preparation method may further comprise the steps:
(1) take sweet milk or reconstituted milk as raw material, through homogeneous, sterilization, cooling, inoculating starter, add aseptic precipitated calcium carbonate, the mass percent addition of described aseptic precipitated calcium carbonate is: 0.01%～1%, 28 ℃～42 ℃ fermented 48～72 hours, and made the acidified milk base-material;
(2) step (1) gained acidified milk base-material is diluted with sterilized water, the volume ratio of sterilized water and acidified milk base-material is 1:1～1:9, adds or does not add sweetener and/or essence, and 30 ℃～40 ℃ are carried out homogeneous, homogenization pressure is 17MPa～25MPa, 10～20 ℃ of cans and get final product.
Wherein, step (1) is with raw milk homogeneous, sterilization, cooling, and inoculating starter adds aseptic precipitated calcium carbonate, and the mass percent addition of described aseptic precipitated calcium carbonate is 0.5%～1% more preferably, is preferably 0.5%.The temperature of described fermentation more preferably is 28 ℃～37 ℃, is preferably 32 ℃, and the time of described fermentation more preferably is 56 hours～72 hours, is preferably 72 hours, makes the acidified milk base-material.
Wherein said raw milk is conventional raw milk.Described raw milk is preferably: the milk that healthy mammal secretes naturally, described mammiferous milk is one or more of cow's milk, goat dairy, sheep breast, bactrian camel milk and horse Ruzhong preferably.Described raw milk is preferably: new sweet milk and/or the reconstituted milk that is made into milk powder.Described raw milk is preferably: one or more in rich milk, skimmed milk and the low fat milk.What butter oil content was better in the described raw milk is 0%～4%.
Wherein said homogeneous is conventional homogeneous technology.The temperature of described homogeneous preferably is 55～75 ℃, more preferably is 60 ℃～65 ℃, is preferably 60 ℃, and the pressure of described homogeneous preferably is 17～25MPa, is 20～25MPa more preferably, is preferably 20.5MPa, and described homogeneous preferably is double-stage homogenization.
Conventional sterilization technology is adopted in wherein said sterilization.The temperature of described sterilization preferably is 90～95 ℃, and what the time of described sterilization was better is 30～120 minutes, more preferably is 90～120 minutes, is 90 minutes best.The chilling temperature of described cooling preferably is 30～42 ℃, is 37～40 ℃ more preferably, is preferably 37 ℃.Conventional cooling technology is adopted in described cooling, preferably for to carry out cooling processing by pipeline plate or interlayer cylinder.
Wherein said leavening is this area normal fermentation agent, and described leavening preferably is: liquid yogurt leavening, freezing direct putting type ferment agent for sour milk and freeze-drying direct putting type ferment agent for sour milk, leavening of the present invention is preferably the freeze-drying direct putting type ferment agent for sour milk.Preferably comprise following bacterial strain in the described leavening: streptococcus thermophilus (Streptococcus thermophilus), Bifidobacterium (Bifidobacterium), lactobacillus acidophilus (Lactobacillus.acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus casei (Lactobacillus.casei), Lactobacillus salivarius (Lactobacillus salivarius), streptococcus lactis (Strept.lactis), Lactobacillus rhamnosus (Lactobacillus GG), Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.Lactis), lactococcus lactis subsp (Lactococcus lactis subsp.Cremoris), in Lactococcus lactis (Lactococcus lactis) and the Leuconostoc mesenteroides (Leuconostoc mesenteroides) one or more; More preferably comprise Lactobacillus casei (Lactobacillus.casei) and/or streptococcus thermophilus (Streptococcus thermophilus), be preferably Lactobacillus casei (Lactobacillus.casei).The inoculum concentration of described leavening more preferably is: 1 * 10
6Cfu/mL～4 * 10
6Cfu/mL is preferably 2 * 10
6Cfu/mL.
Wherein said aseptic precipitated calcium carbonate is conventional aseptic precipitated calcium carbonate.Described aseptic precipitated calcium carbonate preferably comprises: sterile particles calcium carbonate, its original average grain diameter preferably are 5 μ m; Aseptic micro mist calcium carbonate, its original average grain diameter preferably are 1～5 μ m; Aseptic fine calcium carbonate, its original average grain diameter preferably are 0.1～1 μ m; Aseptic calcium carbonate superfine powder, its original average grain diameter preferably are 0.02～0.1 μ m; With aseptic super fine calcium carbonate, its original average grain diameter preferably is one or more among the 0.02 μ m.Described aseptic precipitated calcium carbonate more preferably is aseptic fine calcium carbonate and/or aseptic calcium carbonate superfine powder, is preferably aseptic super fine calcium carbonate.
The sterilizing methods of described aseptic precipitated calcium carbonate is the conventional sterilizing methods in this area, and described sterilizing methods preferably is: with xeothermic 120 ℃ of precipitated calcium carbonate particle process, process 30min before use, carry out pre-sterilizing and process and get final product.The preparation method of wherein said precipitated calcium carbonate is conventional preparation method, and a series of chemical enginnering processes of calcining, digestion, carbonization by lime stone prepare gained, and aseptic precipitated calcium carbonate of the present invention is commercially available getting all.
(2) of the present invention are: step (1) gained acidified milk base-material is diluted with sterilized water, the volume ratio of this acidified milk base-material and sterilized water is 1:1～1:9, add or do not add sweetener and/or essence, 30 ℃～40 ℃ are carried out homogeneous, homogenization pressure is 17MPa～25MPa, 10～20 ℃ of cans and get final product.
Wherein said sterilized water is conventional sterilized water.The preparation method of described sterilized water preferably is: water is heated to 90～95 ℃, and the time of sterilization is 5～10 minutes, is cooled to 35～40 ℃ and get final product, and the volume ratio of described acidified milk base-material and sterilized water more preferably is 1:4～2:3.
Wherein said sweetener refers to give the material of food with sweet taste, described sweetener preferably be sugar and HFCS/or sugar replacement in one or more.Described sugar, be preferably various forms of sucrose or beet sugar product, in white granulated sugar, soft white sugar, brown sugar, brown granulated sugar, polycrystal rock sugar, monocrystal rock sugar, sugar cube and the golden slab sugar one or more, the mass percent addition of described sugar preferably be 0.01%～15%, more preferably be 7～13%.Wherein said sugar replacement refer to that a class can produce sweet taste or strengthen sweet taste and heat more than the low material of sugar, being preferably in sweet one or more of Aspartame, acesulfame potassium, Sucralose or knob, more preferably is in sweet one or more of Sucralose, acesulfame potassium and knob.
Wherein said essence is preferably one or more in sour milk essence, strawberry essence, flavoring banana essence, orange flavor and/or the flavoring apple essence, and the mass percent addition of described essence preferably is 0.01%～1.0%.
For solving the problems of the technologies described above, two of the technical scheme that the present invention takes is: a kind of active lactic acid bacteria drink of aforesaid preparation method's gained.
The active lactic acid bacterial content is high in the gained active lactic acid bacteria drink of the present invention, and constant product quality is difficult for layering, and the preservation time of product is more permanent.
For solving the problems of the technologies described above, three of the technical scheme that the present invention takes is: a kind of fermented dairy product feedstock composition, and described fermented dairy product feedstock composition comprises raw milk, aseptic precipitated calcium carbonate and leavening, wherein the inoculum concentration of leavening is: 1 * 10
6Cfu/mL～4 * 10
6Cfu/mL, the mass percentage content of described aseptic precipitated calcium carbonate is 0.01%～1%.
Wherein said raw milk is conventional raw milk, and the character of described raw milk is same as above.
On the basis that meets this area general knowledge, above-mentioned each optimum condition, but any combination namely get the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available getting all.
Positive progressive effect of the present invention is: 1, the preparation method of active lactic acid bacteria drink of the present invention can effectively slow down the rapidly significantly reduction of acidified milk base-material pH value in the sweat, thereby make sweat more be conducive to the propagation of fermentation strain, be particularly advantageous in the propagation of Lactobacillus casei, thereby obtain the high biodiasmin milk beverage of viable count content.The preparation method of active lactic acid bacteria drink of the present invention has strengthened fermentation strain simultaneously, particularly Lactobacillus casei is to the degree of decomposition of milk protein, contain more milk protein peptide in the products obtained therefrom, particularly Lactobacillus casei is poor to the lactoprotein capacity of decomposition to have overcome in the prior art fermentation strain, poky defective in the acidified milk base-material.
2, the present invention prepares the active lactic acid bacteria drink of gained owing to containing a small amount of precipitated calcium carbonate particle in product, this precipitated calcium carbonate particle still can play in the phase at product shelf and slow down the effect that product pH descends rapidly, can improve the viable count that comprises in the biodiasmin product in the shelf life.Owing to lactoprotein degree of decomposition in the sweat is significantly raise, need not to add any stabilizer element in the gained active lactic acid bacteria drink product and also be difficult for producing lamination simultaneously, the stability of products obtained therefrom has obtained great enhancing.
The specific embodiment
Mode below by embodiment further specifies the present invention, but does not therefore limit the present invention among the described scope of embodiments.Unless otherwise noted, equal commercially available the getting of agents useful for same of the present invention and raw material.The experimental technique of unreceipted actual conditions in the following example according to conventional method and condition, or is selected according to catalogue.
Among each embodiment of the following stated, in employed Lactobacillus casei (Lactobacillus.casei) the bacterium powder bacterium to count content be 1 * 10
11Cfu/g, in employed streptococcus thermophilus (Streptococcus thermophilus) the bacterium powder bacterium to count content be 1 * 10
11Cfu/g, above-mentioned bacterium powder is all bought from Danisco bacterial classification company.
Milk is bought from Shanghai bright milk industry Co., Ltd;
White granulated sugar and glucose syrup are bought from east guide's sugar wine Co., Ltd;
Essence is bought from Apple Flavor ﹠ Fragrance Group Co., Ltd.;
Sterile particles calcium carbonate, aseptic micro mist calcium carbonate, aseptic calcium carbonate superfine powder, aseptic super fine calcium carbonate, aseptic fine calcium carbonate are all bought from Shanghai celestial stone chemical industry Co., Ltd.
Embodiment 1
Preparation reconstituted milk (12% reconstituted milk): with skimmed milk power (mass percentage content of protein is that 34% purchase is from the permanent natural group of New Zealand) and in mass ratio 1:7 allotment of water, prepare reconstituted milk.
The gained reconstituted milk is preheating to 60 ℃ sterilizes, 20MPa carries out homogeneous; 95 ℃ of lower sterilization 120min; Be cooled to 32 ℃, inoculation Lactobacillus casei 10
6Cfu/mL, content 0.5% adds sterile particles calcium carbonate by mass percentage, and its original average grain diameter is 5 μ m, and 32 ℃ of heat-preservation fermentations turned over cylinder in 72 hours, were cooled to 15 ℃ again, got the acidified milk base-material; The addition of white granulated sugar being pressed acidified milk base-material mass percent 12% mixes (95 ℃ of rear sterilizations with water, 5min), be cooled to 15 ℃, water is mixed with gained acidified milk base-material according to volume ratio 75:25 with the acidified milk base-material, 32 ℃ are carried out homogeneous, homogenization pressure is 20MPa, adds essence with mass percent 0.04% during 15 ℃ of cans; Then put into freezer and store (4～10 ℃).
The fermentation milk-contained drink that contains active probiotic is 30 days in the shelf-life in 4～10 ℃ of lower times.The storage initial stage, Lactobacillus casei was greater than 5 * 10
8Cfu/mL, the end of term of guaranteeing the quality is utilized the quantity of Lactobacillus casei in the colony counting method testing product when namely preserving the 30th day, result's demonstration, the Lactobacillus casei viable count is greater than 1 * 10 in the product
8Cfu/mL.
Embodiment 2
Fresh skimmed milk (mass percentage content of protein is 3.4%) is preheating to 65 ℃, the 20MPa homogeneous; 90 ℃ of lower sterilization 30min; Be cooled to 30 ℃, inoculation Lactobacillus casei 10
6Cfu/mL, streptococcus thermophilus 10
6Cfu/mL, content 0.01% adds aseptic micro mist calcium carbonate by mass percentage, and its original average grain diameter is 1～5 μ m, and 28 ℃ of heat-preservation fermentations turned over cylinder in 48 hours, were cooled to 20 ℃ again, got the acidified milk base-material; The addition of glucose syrup being pressed acidified milk base-material mass percent 12% mixes with water, sterilization (90 ℃ 5min), are cooled to mix 20MPa homogeneous, 20 ℃ of lower cans according to water with above-mentioned pre-acidified milk base-material with the volume ratio 90:10 of acidified milk base-material after 10 ℃; Then put into freezer and store (4～10 ℃).
It is 30 days that the fermentation milk-contained drink that contains active probiotic leaves the shelf-life in 4～10 ℃ of lower times in.The storage initial stage, Lactobacillus casei was greater than 1 * 10
8Cfu/mL, when the end of term of guaranteeing the quality is namely preserved 30 days in the testing product quantity of active lactobacillus casei greater than 3 * 10
7Cfu/mL.
Embodiment 3
Fresh milk (mass percentage content of protein is 3.0%, and percentage of fat mass content is 3.1%) is preheating to 60 ℃, the 20MPa homogeneous; 90 ℃ of sterilization 90min; Be cooled to 30 ℃, inoculation Lactobacillus casei 10
6Cfu/mL, content 1% adds aseptic calcium carbonate superfine powder by mass percentage, and its original average grain diameter is 0.02～0.1 μ m, and 28 ℃ of heat-preservation fermentations turned over cylinder in 64 hours, were cooled to 10 ℃ again, got the acidified milk base-material; The addition of Aspartame by the mass percent 0.06% of newborn matrix mixed with water, and sterilization (95 ℃, 5min), be cooled to 20 ℃, mix 37 ℃ of 20MPa homogeneous, 20 ℃ of lower cans according to water with above-mentioned acidified milk base-material with the volume ratio 40:60 of acidified milk base-material; Then put into freezer and store (4～10 ℃).
It is 30 days that the fermentation milk-contained drink that contains active probiotic leaves the shelf-life in 4～10 ℃ of lower times in.The storage initial stage, Lactobacillus casei was greater than 1 * 10
9Cfu/mL preserves after 30 days the active lactobacillus casei quantity in the testing product greater than 5 * 10
8Cfu/mL.
Embodiment 4
Fresh skimmed milk (the quality percentage composition of protein is 3.4%) is preheating to 55 ℃, the 17MPa homogeneous; 90 ℃ of lower sterilization 30min; Be cooled to 30 ℃, inoculation Lactobacillus casei 2 * 10
6Cfu/mL, streptococcus thermophilus 1 * 10
6Cfu/mL, content 0.01% adds aseptic super fine calcium carbonate by mass percentage, and its original average grain diameter is 0.02 μ m, and 32 ℃ of heat-preservation fermentations turned over cylinder in 48 hours, were cooled to 10 ℃ again, got the acidified milk base-material; The addition of glucose syrup according to acidified milk base-material mass percent 0.01% mixed with water, and sterilization (90 ℃, 5min), be cooled to mix with above-mentioned acidified milk base-material with the volume ratio 80:20 of acidified milk base-material according to water after 15 ℃, 30 ℃ are carried out homogeneous, and homogenization pressure is 17MPa, 20 ℃ of lower cans; Then put into freezer and store (4～10 ℃).
It is 30 days that the fermentation milk-contained drink that contains active probiotic leaves the shelf-life in 4～10 ℃ of lower times in.The storage initial stage, Lactobacillus casei was greater than 1 * 10
8Cfu/mL, the end of term of guaranteeing the quality utilizes the quantity of active lactobacillus casei in the colony counting method testing product greater than 5.6 * 10 when namely preserving 30 days
7Cfu/mL.
Embodiment 5
Fresh milk (the quality percentage composition of protein is 3.4%) is preheating to 75 ℃, the 20MPa homogeneous; 90 ℃ of sterilization 90min; Be cooled to 30 ℃, inoculation Lactobacillus casei 4 * 10
6Cfu/mL, content 1% adds aseptic super fine calcium carbonate by mass percentage, and its original average grain diameter is 0.02 μ m, and 42 ℃ of heat-preservation fermentations turned over cylinder in 64 hours, were cooled to 10 ℃ again, got the acidified milk base-material.The addition of Aspartame according to the mass percent 0.01% of newborn matrix will be mixed with water, sterilization (95 ℃, 5min), be cooled to 30 ℃ after by volume 50:50 mix with above-mentioned acidified milk base-material, 40 ℃ are carried out homogeneous, homogenization pressure is 25MPa, 10 ℃ of cans; Then put into freezer and store (4～10 ℃).
It is 30 days that the fermentation milk-contained drink that contains active probiotic leaves the shelf-life in 4～10 ℃ of lower times in.The storage initial stage, Lactobacillus casei was greater than 1 * 10
9Cfu/mL preserves after 30 days the active lactobacillus casei quantity in the testing product greater than 7.8 * 10
8Cfu/mL.
Embodiment 6
Fresh milk (the quality percentage composition of protein is 3.4%) is preheating to 75 ℃, the 25MPa homogeneous; 95 ℃ of sterilization 90min; Be cooled to 42 ℃, inoculation Lactobacillus casei 4 * 10
6Cfu/mL, content 0.5% adds aseptic fine calcium carbonate by mass percentage, and its original average grain diameter is 0.1～1 μ m, and 42 ℃ of heat-preservation fermentations turned over cylinder in 64 hours, were cooled to 10 ℃ again, got the acidified milk base-material; With the water sterilization (95 ℃, 5min), be cooled to 30 ℃, be that 60:40 mixes with above-mentioned acidified milk base-material according to water and the volume ratio of acidified milk base-material, 35 ℃ are carried out homogeneous, homogenization pressure is 25MPa, 10 ℃ of cans; Then put into freezer and store (4～10 ℃).
It is 30 days that the fermentation milk-contained drink that contains active probiotic leaves the shelf-life in 4～10 ℃ of lower times in.The storage initial stage, Lactobacillus casei was greater than 1 * 10
9Cfu/mL preserves after 30 days the active lactobacillus casei quantity in the testing product greater than 8.0 * 10
8Cfu/mL.
Effect embodiment 1
With embodiment 1 preparation gained active lactic acid bacteria drink, with utilization and embodiment 1 described preparation method's gained, but do not add the active lactic acid bacteria drink of aseptic precipitated calcium carbonate, each prepares 16 duplicate samples in 6 ℃ of refrigerations, respectively at the 1st day, the 7th day, the 14th day and the 28th day, from each sample, extract 4 increments originally, detect the number change of Lactobacillus casei viable count in the sample according to embodiment 1 described detection method.
Testing result is as shown in table 1, can find out from table 1 in the active lactic acid bacteria drink of the present invention, and the Lactobacillus casei viable count has still kept the higher order of magnitude in the time of the 28th day, reaches 2.6cfu * 10
8/ mL, viable count are higher than internationally recognized probio effective content 10 far away
6Cfu/mL, and the Lactobacillus casei quantity viable count that does not add in the control group products obtained therefrom of precipitated calcium carbonate declines to a great extent.
Table 1 active lactic acid bacteria drink lactobacillus casei fermented milk viable count changes
Effect embodiment 2
The product stability test, with embodiment 1 preparation gained active lactic acid bacteria drink, and utilize embodiment 1 described preparation method's gained, but do not add the active lactic acid bacteria drink of aseptic precipitated calcium carbonate, under 4 ℃, deposit respectively 50 bottles, statistics different storage time product layered product quantity.Its result is as shown in table 2:
Table 2 different activities sour milk beverage product layering quantity
| The storage fate | 30 days | 45 days | 60 days |
| Embodiment 1 jar,precipitating number | 0 | 0 | 0 |
| Do not add CaCO 3Contrast jar,precipitating number | 1 | 3 | 7 |
From result shown in the table 2, can find out, the active lactic acid bacteria drink product storage time of active lactic acid bacteria drink preparation method gained of the present invention is after reaching 60 days, there is not an example precipitation to occur, the product that active lactic acid bacteria drink preparation method gained of the present invention is described need not additionally to add food stabilizer, product is difficult for layering, and the product stability of the present invention's preparation is compared with the active lactic acid bacteria drink of conventional method preparation and is greatly improved.
Effect embodiment 3
Agar with fresh milk adding 2%, 0.5% aseptic fine calcium carbonate, its original average grain diameter is 0.1～1 μ m, be prepared into milk plating medium (described percentage is mass percent), the coating Lactobacillus casei, each dull and stereotyped coating quantity is 100～200, anaerobism compares with the flat board that does not add aseptic precipitated calcium carbonate after cultivating 72h, the milk hydrolytic circle that adds on the milk plating medium of aseptic precipitated calcium carbonate doubles, can significantly improve Lactobacillus casei to the hydrolysis degree of milk protein after the aseptic precipitated calcium carbonate of interpolation is described, thereby effectively increase the content of polypeptide in the product.
Should be understood that after having read foregoing of the present invention, those skilled in the art can make various changes or modifications the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (10)
1. the preparation method of an active lactic acid bacteria drink is characterized in that, described preparation method may further comprise the steps:
(1) take sweet milk or reconstituted milk as raw material, through homogeneous, sterilization, cooling, inoculating starter, add aseptic precipitated calcium carbonate, the mass percent addition of described aseptic precipitated calcium carbonate is: 0.01%～1%, 28 ℃～42 ℃ fermented 48～72 hours, and made the acidified milk base-material;
(2) step (1) gained acidified milk base-material is diluted with sterilized water, the volume ratio of acidified milk base-material and sterilized water is 1:1～1:9, adds or does not add sweetener and/or essence, and 30 ℃～40 ℃ are carried out homogeneous, homogenization pressure is 17MPa～25MPa, 10～20 ℃ of cans and get final product.
2. preparation method as claimed in claim 1, it is characterized in that, the described aseptic precipitated calcium carbonate of step (1) is selected from sterile particles calcium carbonate, aseptic micro mist calcium carbonate, aseptic fine calcium carbonate, one or more in aseptic calcium carbonate superfine powder and the aseptic super fine calcium carbonate.
3. preparation method as claimed in claim 1, it is characterized in that, the described leavening of step (1) comprises: streptococcus thermophilus (Streptococcus thermophilus) and/or Lactobacillus casei (Lactobacillus.casei), the inoculum concentration of described leavening is: 1 * 10
6Cfu/mL～4 * 10
6Cfu/mL.
4. preparation method as claimed in claim 1 is characterized in that, the temperature of the described homogeneous of step (1) is 55～75 ℃, and the pressure of described homogeneous is 17～25MPa, and described homogeneous is double-stage homogenization.
5. preparation method as claimed in claim 1 is characterized in that, the time of the described sterilization of step (1) is 30～120 minutes, and described sterilization temperature is 90～95 ℃, and the temperature of described cooling is 30～42 ℃.
6. preparation method as claimed in claim 1 is characterized in that, the described sweetener of step (2) is sugar, and the mass percent addition of described sugar in the acidified milk base-material is 0.01%～15%.
7. preparation method as claimed in claim 1 is characterized in that, the mass percent addition of the described essence of step (2) in the acidified milk base-material is 0.01%～1.0%.
8. active lactic acid bacteria drink such as each described preparation method's gained of claim 1～7.
9. a fermented dairy product feedstock composition is characterized in that, described fermented dairy product feedstock composition comprises raw milk, aseptic precipitated calcium carbonate and leavening, and the inoculum concentration of described leavening is: 1 * 10
6Cfu/mL～4 * 10
6Cfu/mL, the mass percentage content of described aseptic precipitated calcium carbonate is 0.01%～1%.
10. fermented dairy product feedstock composition as claimed in claim 9 is characterized in that, described raw milk is new sweet milk and/or reconstituted milk.
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| CN108260667A (en) * | 2016-12-31 | 2018-07-10 | 烟台大学 | The preparation process of brown probiotics drink |
| CN110804553A (en) * | 2019-11-21 | 2020-02-18 | 华南农业大学 | Culture medium for improving preservation survival rate of lactic acid bacteria and application thereof |
| CN112868778A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Fermented milk with function of inhibiting acidification after cooling |
| CN113647461A (en) * | 2021-08-20 | 2021-11-16 | 成都市农林科学院 | Double-protein yoghourt containing natto hormone and preparation method thereof |
| CN114375993A (en) * | 2020-10-21 | 2022-04-22 | 内蒙古伊利实业集团股份有限公司 | Composite colloid, preparation method and application thereof, fermented milk and preparation method thereof |
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| CN110804553A (en) * | 2019-11-21 | 2020-02-18 | 华南农业大学 | Culture medium for improving preservation survival rate of lactic acid bacteria and application thereof |
| CN110804553B (en) * | 2019-11-21 | 2022-08-12 | 华南农业大学 | Culture medium for improving preservation survival rate of lactic acid bacteria and application thereof |
| CN112868778A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Fermented milk with function of inhibiting acidification after cooling |
| CN114375993A (en) * | 2020-10-21 | 2022-04-22 | 内蒙古伊利实业集团股份有限公司 | Composite colloid, preparation method and application thereof, fermented milk and preparation method thereof |
| CN114375993B (en) * | 2020-10-21 | 2023-09-29 | 内蒙古伊利实业集团股份有限公司 | Composite colloid, preparation method and application thereof, fermented milk and preparation method thereof |
| CN113647461A (en) * | 2021-08-20 | 2021-11-16 | 成都市农林科学院 | Double-protein yoghourt containing natto hormone and preparation method thereof |
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