CN103461486B - Non-lactose lactic acid bacteria beverage and method for preparing beverage - Google Patents
Non-lactose lactic acid bacteria beverage and method for preparing beverage Download PDFInfo
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- CN103461486B CN103461486B CN201310465233.4A CN201310465233A CN103461486B CN 103461486 B CN103461486 B CN 103461486B CN 201310465233 A CN201310465233 A CN 201310465233A CN 103461486 B CN103461486 B CN 103461486B
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Abstract
The invention discloses a non-lactose lactic acid bacteria beverage and method for preparing the beverage. The method for preparing the beverage comprises the steps of 1) mixing 8%-16% of milk powder (fat<=1.5% and 28%-35% of protein) and 0.01%-0.2% of lactase with water, standing for 2-10h at the temperature of 4-10 DEG C, and obtaining reconstituted milk; 2) conducting heat preservation on the reconstituted milk for 1.5-2.5h at the temperature of 90-95 DEG C, evenly mixing the reconstituted milk with lactic acid bacteria, conducting fermentation for 60-120h, conducting cylinder reversing, homogenizing and cooling, and obtaining an acidified milk base stock, wherein the lactic acid bacteria comprises lactobacillus paracasei, and the additive amount of the lactobacillus paracasei is 1-6*106cfu/mL per milliliter of the reconstituted milk ; 3) conducting sterilization on aqueous solutions of sweet substances without the lactose, cooling the aqueous solutions to the temperature of 10-30 DEG C, mixing the aqueous solutions with the acidified milk base stock, and conducting acidifying and homogenizing. The non-lactose lactic acid bacteria beverage does not contain the lactose, and is sweet and sour, tasty and good in stability, texture, taste, special flavor and the like.
Description
Technical field
The present invention relates to a kind of non-lactose lactic acid bacteria beverage and preparation method thereof.
Background technology
Fermented milk-containing drink is with Fresh Milk or recombined milk for raw material, after lactobacillus-fermented, adds the auxiliaries such as white granulated sugar, stabilizing agent.In recent years, commercially popular chlorella yakult local flavor probio milk beverage is a kind of viable type fermented type lactic acid bacteria beverage.At present, the output of this product rises year by year at home, and the enterprises such as chlorella yakult, taste are complete, Mongolia Ox, Erie release one after another this series products.This series products is by skimmed milk powder and glucose or fructose long-time high-temperature process generation Maillard reaction, adopt Lactobacillus casei (Lactobacillus casei) lengthy fermentation again, and then with sterilization after white granulated sugar solution after, acid adjustment, homogeneous, cooling, the milk beverage of clearly good to eat, the unique flavor made after filling.
In prior art, in the preparation process of chlorella yakult flavored drink, generally all can add the reducing sugars such as glucose, fructose or HFCS, on the one hand in order to there is Maillard reaction, for product provides a kind of special local flavor; These reducing sugars as carbon source, can become a kind of nutriment in lactic acid bacteria fermentation process, are conducive to the production of lactic acid bacteria in sweat on the other hand.
But containing the lactose of 50% in the raw material skimmed milk powder of this series products, be deployed into the lactic acid bacteria beverage that protein content is 1.1%, the lactose containing 16g-20g in every 1000mL lactic acid bacteria beverage, some consumers may produce lactose intolerance symptom.
Summary of the invention
Technical problem to be solved by this invention is to overcome lactic acid bacteria beverage in prior art and contains higher lactose and cause some consumers to lactose intolerance, thus occur that diarrhoea waits the defect of lactose intolerance symptom, provide a kind of non-lactose lactic acid bacteria beverage and preparation method thereof.Not containing lactose in non-lactose lactic acid bacteria beverage provided by the invention, can solve the problem of lactose intolerance well, obtained product sweet and sour taste, good stability, matter structure, mouthfeel, local flavor etc. are all good.
Inventor wishes that the method by adding lactase decomposes the lactose in raw milk.But but find in an experiment, add lactase simply in preparation process, obtained finished product stability is bad, color and luster does not reach requirement, the quantity not sufficient of the lactic acid bacteria of finished product, or also containing lactose etc. in finished product, the target product that at all cannot be formed.On this basis, the preparation method of inventor to non-lactose lactic acid bacteria beverage conducts in-depth research, inventor finds: in the preparation method of non-lactose lactic acid bacteria beverage, the addition of lactase, the time of enzymolysis and technique, the kind of fermented bacterium and addition, and fermentation time etc., all finished product is had a great impact.The addition of lactase is too much, or the overlong time of enzymolysis, and lactase enzymolysis can be made excessive, and raw material just has a lot of whey to separate out during the fermentation, has direct impact to the stability of finished product.In order to address this problem, need to carry out special control to the degree of enzymolysis.The addition of lactase is very few, or the time of enzymolysis is too short, lactose enzymolysis can be caused not enough, also there is a certain amount of lactose, can not be referred to as lactose-free prod, and the color of product does not reach again requirement of the brown of finished product etc. in product.On this basis, inventor is studied the technique of enzymolysis and the addition of lactase, finally reaches the object of the Degree of Enzymatic Hydrolysis controlling lactose, solves the problem that whey is separated out.
In addition, in the R&D process of technical scheme of the present invention, inventor is also by the research of the kind of fermentation strain, addition and fermentation time, both the effect reduced lactose further had been achieved, decomposed again raw material protein of milk simultaneously, make the situation stability inferior that product is not adding thickener good, high viable count can also be ensured simultaneously.
In a word, technical scheme of the present invention, by the overall coordination of raw material, step of preparation process and condition, achieves good technique effect.
The invention provides a kind of preparation method of non-lactose lactic acid bacteria beverage, described preparation method comprises the following steps:
(1) milk powder of 8%-16%, the lactase of 0.01%-0.2% and water are mixed, obtain mixed liquor A, described mixed liquor A is left standstill 2h-10h under 4 DEG C of-10 DEG C of temperature conditions, obtains reconstituted milk; The percentage of described milk powder or described lactase is the mass percent accounting for described mixed liquor A; Wherein, described milk powder is fat content less than 1.5% and the milk powder of protein content 28%-35%, and in described milk powder, the percentage of fat content or protein content is the mass percent accounting for described milk powder;
(2) reconstituted milk described in step (1) is incubated 1.5h-2.5h at 90 DEG C of-95 DEG C of temperature, then mixes with lactic acid bacteria, after fermentation 60h-120h, turn over cylinder, homogeneous and cooling, obtain acidified milk base-material; Described lactic acid bacteria comprises lactobacillus paraceasi (Lactobacillus paracasei); The addition of described lactobacillus paraceasi (Lactobacillus paracasei) is that every milliliter of reconstituted milk adds 1 × 10
6cfu-6 × 10
6the lactobacillus paraceasi (Lactobacillus paracasei) of cfu;
(3) by the aqueous solution sterilization of sweet substance, be cooled to 10 DEG C-30 DEG C, mix with the acidified milk base-material described in step (2), obtain mixed liquid B, acid adjustment, homogeneous; Described sweet substance is lactose-free sweet substance.
Do to illustrate accordingly for the milk powder in step (1) below.
In R&D process of the present invention, inventor finds after large quantifier elimination: in reconstituted milk, protein content can produce considerable influence for the nutrition of sweat and finished product.In described reconstituted milk, protein content is preferably 3.5%-4.6%, and better is 4%.And in order to regulate protein content in reconstituted milk, inventor is studied the addition of protein in raw material, by the control to the protein in milk powder, finally realize above-mentioned purpose.
In the present invention, in described milk powder, lactose content is preferably 50%-60%, and the percentage of described lactose content is the mass percent accounting for described milk powder.
In the present invention, described milk powder is preferably skimmed milk powder.Described skimmed milk powder is preferably for indices need meet the skimmed milk powder of " national food safety standard-milk powder " GB19644.The fat content of described skimmed milk powder is preferably less than 0.8%; The protein content of described skimmed milk powder is preferably 32%-33%; The lactose content of described skimmed milk powder is preferably 52%-56%; In described skimmed milk powder, the percentage of the content of fat, protein or lactose is the mass percent accounting for described skimmed milk powder.
In step (1), the addition of described milk powder is preferably 13%-14%, and described percentage is the mass percent accounting for described mixed liquor A.
In step (1), the addition of described water is for complement to 100% by mixed liquor A; The addition of described water is preferably 83.8%-91.99%, and that better is 85.95%-86.92%, and described percentage is the mass percent accounting for mixed liquor A.
In step (1), the addition of described lactase is preferably 0.05%-0.08%, and described percentage is the mass percent that described lactase accounts for described mixed liquor A.
In step (1), the described method mixed is preferably circulation stirring, makes it mix.The time of described circulation stirring is preferably 20min-45min; The temperature of described circulation stirring is preferably 20 DEG C-45 DEG C.
In step (1), the described time left standstill is preferably 4h-6h.
In step (2), the time of described insulation is preferably 2h.In step (2), the addition of described lactobacillus paraceasi (Lactobacillus paracasei) is preferably that every milliliter of reconstituted milk adds 1 × 10
6cfu-4 × 10
6the lactobacillus paraceasi of cfu.Described lactic acid bacteria is preferably direct putting type particle fermented type lactic acid bacteria.
In step (2), preferably, described mix with lactic acid bacteria before, described reconstituted milk is cooled.The described method that cools reconstituted milk and condition are method and the condition of this area routine, and described cools preferably for being cooled to 25 DEG C-40 DEG C to reconstituted milk, better for being cooled to 35 DEG C-37 DEG C.
In step (2), preferably, described lactic acid bacteria also comprises Lactobacillus helveticus (Lactobacillushelveticus).The ratio of described Lactobacillus helveticus (Lactobacillus helveticus) and the viable count of described lactobacillus paraceasi (Lactobacillus paracasei) is preferably (1:1000)-(1:4000), and that better is (1:3000)-(1:3500).
In step (2), the temperature of described fermentation is the temperature of this area routine, and be preferably 25 DEG C-40 DEG C, better is 35 DEG C-37 DEG C.The time of described fermentation is preferably 70h-120h, and that better is 72h-85h.
In step (2), described turn over method and the condition that cylinder, the method for homogeneous and cooling and condition are this area routine.Described homogeneous preferably aseptically carries out.Described homogeneous is preferably double-stage homogenization.The temperature of described double-stage homogenization is preferably 25 DEG C-40 DEG C, and better is 35 DEG C-37 DEG C.The pressure of described double-stage homogenization is the gross pressure of twice homogenization, is preferably 18Mpa-25Mpa.The temperature of described cooling is preferably 10 DEG C-25 DEG C, and better is 16 DEG C-22 DEG C.
In step (3), described sweet substance is preferably one or more in white granulated sugar, Aspartame, acesulfame potassium, Sucralose, honey element and steviol glycoside, and better is white granulated sugar.The addition of described sweet substance is the addition of this area routine, and be preferably 8%-15%, that better is 12%-13%, and described percentage is the mass percent accounting for described mixed liquid B.
In step (3), the preparation method of the aqueous solution of described sweet substance is: be dissolved in the water by described sweet substance.The temperature of described dissolving is preferably 45 DEG C-70 DEG C.
In step (3), the quality of the water in the aqueous solution of described sweet substance be described mixed liquid B is supplied be 100% quality; The addition of described water is preferably 40%-74%, and that better is 61%-67.2%, and described percentage is the mass percent accounting for described mixed liquid B.
In step (3), the method for described sterilization and condition are method and the condition of this area routine, and described sterilization is preferably sterilization 10s-30min under 70 DEG C of-120 DEG C of conditions, and better is at 95 DEG C of sterilization 5min.
In step (3), the addition of described acidified milk base-material is preferably 18%-40%, and that better is 20%-25%, and described percentage is the mass percent that described acidified milk base-material accounts for described mixed liquid B.
In step (3), described acid adjustment preferably for add acidity regulator regulate acidity to terminal pH be 3.5-3.75.Described acidity regulator is the acidity regulator of this area routine, is preferably one or more in tartaric acid, citric acid, natrium citricum, malic acid and lactic acid.The addition of described acidity regulator is the addition of this area routine, and be preferably 0.01%-0.2%, that better is 0.06%-0.08%, and described percentage is the mass percent that described acidity regulator accounts for described mixed liquid B.
In step (3), the method for described homogeneous and condition are method and the condition of this area routine, and the temperature of described homogeneous is preferably 10 DEG C-20 DEG C, and the pressure of described homogeneous is preferably 18Mpa-25Mpa.
In step (3), after described homogeneous, preferably, also according to this area is conventional, filling and refrigeration is carried out to non-lactose lactic acid bacteria beverage.The method of described refrigeration and condition are method and the condition of this area routine, and the temperature of described refrigeration is preferably 2 DEG C-6 DEG C.
In described step (3), in order to improve mouthfeel and the local flavor of product, preferably, by even for the aqueous solution of dietary fiber and sweet substance, then subsequent step is carried out; And/or, described filling time add flavor substance online.Described dietary fiber is the dietary fiber that this area is commonly used, and is preferably one or more in inulin, FOS, oligoisomaltose, galactooligosaccharide, xylo-oligosaccharide and polydextrose.The addition of described dietary fiber is this area conventional amount used, is preferably 0.1%-3%, and that better is 0.8%-1.0%, and described percentage is the mass percent that described dietary fiber accounts for described mixed liquid B.Described flavor substance is the flavor substance of this area routine, preferably comprises one or more in flavoring essence, flavorant and native enzyme hydrolysis products.Described flavoring essence preferably comprise in flavoring apple essence, aloe flavour and citrus flavor one or more.The addition of described flavor substance is the conventional addition in this area, and be preferably less than 0.2%, but be not 0, described percentage is the mass percent that described flavor substance accounts for described mixed liquid B.
In the present invention, the preparation process of step (1)-(3) is preferably carried out in closed container.
Present invention also offers a kind of non-lactose lactic acid bacteria beverage adopting above-mentioned preparation method to obtain.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is: (1) the present invention is by the control of the control of Degree of Enzymatic Hydrolysis, the screening of fermented bacterium and fermentation time, can by the lactose complete hydrolysis in raw milk, solve the problem of lactose intolerance well, obtained finished product color and luster, tasteful, sweet and sour taste, simultaneously also containing a large amount of biodiasmins, contribute to the adjustment with immunity of digesting and assimilating of human body; (2) preparation method of non-lactose lactic acid bacteria beverage provided by the invention is simple, and obtained product, without under the condition of stabilizing agent, can also ensure good stability.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
In the following example: if no special instructions, percentage composition is mass percent.Lactase is purchased from DSM Shanghai Co., Ltd.
The requirement of standard GB/T 28050-2011 to free from lactose is as follows: in every 100g dairy products, lactose content answers≤0.5g.
Embodiment 1
In the present embodiment, the fat content of skimmed milk powder is 0.8%, and protein content is 35%, and lactose content is 60%.
The preparation method of the non-lactose lactic acid bacteria beverage of the present embodiment, it comprises the steps:
(1) mixed with the water of 86.906% by the skimmed milk powder of 13%, the lactase adding 0.08% restores, and 20 DEG C of circulation stirring 25min, are cooled to 10 DEG C, leaves standstill 6h, is warmed up to 90 DEG C-95 DEG C, and insulation 1.5h, after being cooled to 37 DEG C, every milliliter of reconstituted milk adds 4 × 10
6cfu lactobacillus paraceasi (Lactobacillus paracasei) and 1 × 10
3ferment cfu Lactobacillus helveticus (Lactobacillus helveticus) 72h, turns over cylinder, homogeneous, is cooled to 16 DEG C, and homogenization pressure is 18Mpa, and homogenizing temperature is 37 DEG C, obtains acidified milk base-material.
(2) white granulated sugar of 12% is dissolved in 45 DEG C of water of 88%, carries out sterilization, sterilization temperature 95 DEG C, sterilizing time 5min, be cooled to 30 DEG C, mix with the acidified milk base-material of 20%, add the lactic acid of 0.07%, homogeneous, homogenizing temperature is 20 DEG C, and homogenization pressure is 18Mpa, filling, 2 DEG C-6 DEG C refrigerations.
The lactose content detecting the obtained non-lactose lactic acid bacteria beverage of embodiment 1 through GB5413.5-2010 first method high performance liquid chromatography is 0.35%, meets the free from lactose requirement of standard GB/T 28050-2011.
Embodiment 2
In the present embodiment, the fat content of skimmed milk powder is 1.5%, and protein content is 28%, and lactose content is 50%.
The preparation method of the non-lactose lactic acid bacteria beverage of the present embodiment, it comprises the steps:
(1) mixed with the water of 85.885% by the skimmed milk powder of 14%, the lactase adding 0.05% restores, and 40 DEG C of circulation stirring 40min, are cooled to 4 DEG C, leaves standstill 4h, is warmed up to 90 DEG C-95 DEG C, and insulation 2.5h, after being cooled to 35 DEG C, every milliliter of reconstituted milk adds 1 × 10
6cfu lactobacillus paraceasi (Lactobacillus paracasei) and 1 × 10
3ferment cfu Lactobacillus helveticus (Lactobacillus helveticus) 85h, turns over cylinder, homogeneous, is cooled to 22 DEG C, and homogenization pressure is 18Mpa, and homogenizing temperature is 37 DEG C, obtains acidified milk base-material.
(2) white granulated sugar of 15% is dissolved in 70 DEG C of water of 59%, carries out sterilization, sterilization temperature 95 DEG C, sterilizing time 5min, is cooled to 15 DEG C, mixes with the acidified milk base-material of 25%, add the malic acid of 0.08%, homogeneous, homogenizing temperature is 15 DEG C, and homogenization pressure is 25Mpa, filling, 0.05%, 2 DEG C of-6 DEG C of refrigerations of online interpolation flavoring essence.
The lactose content detecting the obtained non-lactose lactic acid bacteria beverage of embodiment 2 through GB5413.5-2010 first method high performance liquid chromatography is 0.45%, meets the free from lactose requirement of standard GB/T 28050-2011.
Embodiment 3
In the present embodiment, the fat content of skimmed milk powder is 1.0%, and the content of protein is 32%, and the content of lactose is 55%.
The preparation method of the non-lactose lactic acid bacteria beverage of the present embodiment, it comprises the steps:
(1) mixed with the water of 85.885% by the skimmed milk powder of 8%, the lactase adding 0.06% restores, and 40 DEG C of circulation stirring 40min, are cooled to 8 DEG C, leaves standstill 4h, is warmed up to 90 DEG C-95 DEG C, and insulation 2.5h, after being cooled to 37 DEG C, every milliliter of reconstituted milk adds 2 × 10
6cfu lactobacillus paraceasi (Lactobacillus paracasei) and 6 × 10
2ferment cfu Lactobacillus helveticus (Lactobacillus helveticus) 120h, turns over cylinder, homogeneous, is cooled to 22 DEG C, and homogenization pressure is 18Mpa, and homogenizing temperature is 37 DEG C, obtains acidified milk base-material.
(2) by the white granulated sugar of 8%, 0.01% acesulfame potassium, 0.01% Aspartame and 1% inulin are dissolved in 70 DEG C of water of 60.78%, carry out sterilization, sterilization temperature 95 DEG C, sterilizing time 5min, be cooled to 30 DEG C, mix with the acidified milk base-material of 30%, add the citric acid of 0.06%, homogeneous, homogenizing temperature is 15 DEG C, and homogenization pressure is 25Mpa, filling, 0.2%, 2 DEG C of-6 DEG C of refrigerations of online interpolation flavoring essence.
The lactose content detecting the obtained non-lactose lactic acid bacteria beverage of embodiment 3 through GB5413.5-2010 first method high performance liquid chromatography is 0.3%, meets the free from lactose requirement of standard GB/T 28050-2011.
Embodiment 4
In the present embodiment, the fat content of skimmed milk powder is less than 0.8%, and the content of protein is 33%, and the content of lactose is 56%.
The preparation method of the non-lactose lactic acid bacteria beverage of the present embodiment, it comprises the steps:
(1) mixed with the water of 85.885% by the skimmed milk powder of 16%, the lactase adding 0.07% restores, and 30 DEG C of circulation stirring 30min, are cooled to 6 DEG C, leaves standstill 6h, is warmed up to 90 DEG C-95 DEG C, and insulation 2h, after being cooled to 35 DEG C, every milliliter of reconstituted milk adds 3 × 10
6cfu lactobacillus paraceasi (Lactobacillus paracasei) and 9 × 10
2ferment cfu Lactobacillus helveticus (Lactobacillus helveticus) 90h, turns over cylinder, homogeneous, is cooled to 22 DEG C, and homogenization pressure is 18Mpa, and homogenizing temperature is 37 DEG C, obtains acidified milk base-material.
(2) by the white granulated sugar of 10%, 0.005% Sucralose and 0.8% polydextrose are dissolved in 70 DEG C of water of 60.78%, carry out sterilization, sterilization temperature 95 DEG C, sterilizing time 5min, is cooled to 15 DEG C, mix with the acidified milk base-material of 18%, add the lactic acid of 0.075%, homogeneous, homogenizing temperature is 15 DEG C, homogenization pressure is 25Mpa, filling, online interpolation flavoring essence 0.2%, 2 DEG C-6 DEG C refrigerations.
The lactose content detecting the obtained non-lactose lactic acid bacteria beverage of embodiment 4 through GB5413.5-2010 first method high performance liquid chromatography is 0.4%, meets the free from lactose requirement of standard GB/T 28050-2011.
Embodiment 5
Lactic acid bacteria is lactobacillus paraceasi (Lactobacillus paracasei), and addition is 6 × 10
6cfu/mL, all the other processing steps and condition are with embodiment 1.
The lactose content detecting the obtained non-lactose lactic acid bacteria beverage of embodiment 5 through GB5413.5-2010 first method high performance liquid chromatography is 0.48%, meets the free from lactose requirement of standard GB/T 28050-2011.
Embodiment 6
The addition of lactase is 0.01%, and all the other processing steps and condition are with embodiment 1.
The lactose content detecting the obtained non-lactose lactic acid bacteria beverage of embodiment 6 through GB5413.5-2010 first method high performance liquid chromatography is 0.3%, meets the free from lactose requirement of standard GB/T 28050-2011.
Embodiment 7
The addition of lactase is 0.2%, fermentation time 60h, and all the other processing steps and condition are with embodiment 1.
Do not detect that the non-lactose lactic acid bacteria beverage that embodiment 7 obtains contains lactose through GB5413.5-2010 first method high performance liquid chromatography, namely lactose content is 0, meets the free from lactose requirement of standard GB/T 28050-2011.
Comparative example 1
In comparative example 1, the addition of described milk powder is 25%, and all the other processing steps and condition are with embodiment 1.
Detect through GB5413.5-2010 first method high performance liquid chromatography, the lactose content of the lactic acid bacteria beverage that this comparative example obtains is 1.4%, does not meet the free from lactose requirement of standard GB/T 28050-2011.
Comparative example 2
In comparative example 2, the fat content of described milk powder is 2%, and protein content is 40%, and all the other processing steps and condition are with embodiment 1.
The lactic acid bacteria beverage poor stability that this comparative example is obtained, mouthfeel is salubrious not.
Comparative example 3
In comparative example 3, the addition of described lactase is 0.005%, and all the other processing steps and condition are with embodiment 1.
The lactose content > 0.5% of the lactic acid bacteria beverage that this comparative example obtains, does not meet the requirement of standard GB/T 28050-2011 to free from lactose.
Effect example 1
According to the examination criteria GB16321 of the organoleptic test of sour milk beverage, the non-lactose lactic acid bacteria beverage obtained to embodiment of the present invention 1-4 and chlorella yakult (company produces by chlorella yakult), excellent beneficial C(is produced by Inner Mongol limited company of Mongolia Ox) carry out mouthfeel and flavor evaluation experiment, examination by sensory organs project is: outward appearance, structural state, mouthfeel, local flavor, sour-sweet degree.The sensory evaluation scores standard of sour milk beverage is as shown in table 1, and participating in this experiment number is 60 people, and the result of the sensory evaluation scores of sour milk beverage is as shown in table 2.
The sensory evaluation scores standard of table 1 sour milk beverage
The Analyses Methods for Sensory Evaluation Results of table 2 sour milk beverage
| Scoring item | Outward appearance | Structural state | Mouthfeel | Local flavor | Sour-sweet degree | Total score |
| Embodiment 1 | 0.9 | 0.95 | 0.8 | 1 | 0.8 | 4.45 |
| Embodiment 2 | 1 | 0.95 | 0.8 | 1 | 0.95 | 4.65 |
| Embodiment 3 | 0.95 | 1 | 0.8 | 1 | 0.85 | 4.6 |
| Embodiment 4 | 0.95 | 0.8 | 1 | 0.95 | 0.95 | 4.65 |
| Chlorella yakult | 0.9 | 0.95 | 0.9 | 0.95 | 0.9 | 4.6 |
| Excellent beneficial C | 0.9 | 0.95 | 0.85 | 0.95 | 0.9 | 4.55 |
Results of sensory evaluation shows: product appearance, the good mouthfeel of 4 embodiments of the present invention, has pleasant sour milk beverage local flavor, sour-sweet moderate.Sour milk beverage in the present invention, structural state is good, clean taste, 21 days can be preserved when not adding stabilizing agent, without obvious layering, be a lactic acid bacteria beverage with joyful sense and nutrition prebiotic effect, can containing 10 in 100mL drink in the shelf-life
10live lactobacillus sp; Under lactose-free prerequisite, its mouthfeel, local flavor can match in excellence or beauty with products such as the chlorella yakults on market.
The present invention is by the mode of the Degree of Enzymatic Hydrolysis of enzymolysis process, the addition controlling lactase and control lactose, reduce the content of lactose in raw milk, provide not only the reducing sugar required for Maillard reaction, the nutriment of lactic acid bacteria in sweat can also be provided, thus achieve good local flavor and mouthfeel.Simultaneously, controlled by the adding proportion of the screening of fermented bacterium, bacterial classification and the control of fermentation time, realize the object reduced lactose further, also the breaks down proteins in raw milk is obtained less, thus the situation stability inferior not adding thickener still can be guaranteed, ensure that higher viable count simultaneously.
Claims (24)
1. a preparation method for non-lactose lactic acid bacteria beverage, is characterized in that, described preparation method comprises the following steps:
(1) milk powder of 8%-16%, the lactase of 0.01%-0.2% and water are mixed, obtain mixed liquor A, described mixed liquor A is left standstill 2h-10h under 4 DEG C of-10 DEG C of temperature conditions, obtains reconstituted milk; The percentage of described milk powder or described lactase is the mass percent accounting for described mixed liquor A; Wherein, described milk powder is fat content less than 1.5% and the milk powder of protein content 28%-35%, and in described milk powder, the percentage of fat content or protein content is the mass percent accounting for described milk powder; In described milk powder, lactose content is 50%-60%, and the percentage of described lactose content is the mass percent accounting for described milk powder;
(2) reconstituted milk described in step (1) is incubated 1.5h-2.5h at 90 DEG C of-95 DEG C of temperature, then mixes with lactic acid bacteria, after fermentation 60h-120h, turn over cylinder, homogeneous and cooling, obtain acidified milk base-material; Described lactic acid bacteria comprises lactobacillus paraceasi (Lactobacillus paracasei) and Lactobacillus helveticus (Lactobacillus helveticus); The addition of described lactobacillus paraceasi (Lactobacillus paracasei) is that every milliliter of reconstituted milk adds 1 × 10
6cfu-6 × 10
6the lactobacillus paraceasi (Lactobacillus paracasei) of cfu; The ratio of described Lactobacillus helveticus (Lactobacillus helveticus) and the viable count of described lactobacillus paraceasi (Lactobacillus paracasei) is (1:1000)-(1:4000);
(3) by the aqueous solution sterilization of sweet substance, be cooled to 10 DEG C-30 DEG C, mix with the acidified milk base-material described in step (2), obtain mixed liquid B, acid adjustment, homogeneous; Described sweet substance is lactose-free sweet substance.
2. preparation method as claimed in claim 1, it is characterized in that, in step (1), described milk powder is skimmed milk powder.
3. preparation method as claimed in claim 2, it is characterized in that, the fat content of described skimmed milk powder is less than 0.8%; The protein content of described skimmed milk powder is 32%-33%; The lactose content of described skimmed milk powder is 52%-56%; In described skimmed milk powder, the percentage of the content of fat, protein or lactose is the mass percent accounting for described skimmed milk powder.
4. the preparation method according to any one of claims 1 to 3, is characterized in that, in step (1), the addition of described milk powder is 13%-14%; The addition of described water is for complement to 100% by mixed liquor A; The addition of described lactase is 0.05%-0.08%; Described percentage is the mass percent accounting for described mixed liquor A.
5. preparation method as claimed in claim 4, it is characterized in that, the addition of described water is 83.8%-91.99%; Described percentage is the mass percent accounting for described mixed liquor A.
6. preparation method as claimed in claim 5, it is characterized in that, the addition of described water is 85.95%-86.92%; Described percentage is the mass percent accounting for described mixed liquor A.
7. the preparation method according to any one of claims 1 to 3, is characterized in that, in step (1), the described method mixed is circulation stirring, makes it mix; The described time left standstill is 4h-6h.
8. preparation method as claimed in claim 7, it is characterized in that, the time of described circulation stirring is 20min-45min; The temperature of described circulation stirring is 20 DEG C-45 DEG C.
9. the preparation method according to any one of claims 1 to 3, is characterized in that, in step (2), the addition of described lactobacillus paraceasi (Lactobacillus paracasei) is that every milliliter of reconstituted milk adds 1 × 10
6cfu-4 × 10
6the lactobacillus paraceasi (Lactobacillus paracasei) of cfu; The ratio of described Lactobacillus helveticus (Lactobacillus helveticus) and the viable count of described lactobacillus paraceasi (Lactobacillusparacasei) is (1:3000)-(1:3500).
10. the preparation method according to any one of claims 1 to 3, is characterized in that, in step (2), the time of described insulation is 2h; Described mix with lactic acid bacteria before, described reconstituted milk is cooled; The temperature of described fermentation is 25 DEG C-40 DEG C; The time of described fermentation is 70h-120h;
In step (2), described homogeneous aseptically carries out; The temperature of described cooling is 10 DEG C-25 DEG C.
11. preparation methods as claimed in claim 10, is characterized in that, described being cooled to reconstituted milk is cooled to 25 DEG C-40 DEG C; The temperature of described fermentation is 35 DEG C-37 DEG C; The time of described fermentation is 72h-85h;
In step (2), described homogeneous is double-stage homogenization; The temperature of described double-stage homogenization is 25 DEG C-40 DEG C; The pressure of described double-stage homogenization is 18Mpa-25Mpa; The temperature of described cooling is 16 DEG C-22 DEG C.
12. preparation methods as claimed in claim 11, is characterized in that, described being cooled to reconstituted milk is cooled to 35 DEG C-37 DEG C;
In step (2), the temperature of described double-stage homogenization is 35 DEG C-37 DEG C.
13. preparation methods according to any one of claims 1 to 3, it is characterized in that, in step (3), described sweet substance is white granulated sugar; The addition of described sweet substance is 8%-15%, and described percentage is the mass percent accounting for described mixed liquid B;
The preparation method of the aqueous solution of described sweet substance is: be dissolved in the water by described sweet substance; The quality of the water in the aqueous solution of described sweet substance be described mixed liquid B is supplied be 100% quality, described percentage is the mass percent accounting for described mixed liquid B.
14. preparation methods as claimed in claim 13, is characterized in that, the addition of described sweet substance is 12%-13%;
In the preparation method of the aqueous solution of described sweet substance: the temperature of described dissolving is 45 DEG C-70 DEG C; The quality of the water in the aqueous solution of described sweet substance is 40%-74%, and described percentage is the mass percent accounting for described mixed liquid B.
15. preparation methods as claimed in claim 14, is characterized in that, the quality of the water in the aqueous solution of described sweet substance is 61%-67.2%, and described percentage is the mass percent accounting for described mixed liquid B.
16. preparation methods according to any one of claims 1 to 3, is characterized in that, in step (3), described sweet substance is one or more in Aspartame, acesulfame potassium, Sucralose, honey element and steviol glycoside.
17. preparation methods according to any one of claims 1 to 3, it is characterized in that, in step (3), described sterilization is sterilization 10s-30min under 70 DEG C of-120 DEG C of conditions; The addition of described acidified milk base-material is 18%-40%, and described percentage is the mass percent that described acidified milk base-material accounts for described mixed liquid B;
Described acid adjustment for add acidity regulator regulate acidity to terminal pH be 3.5-3.75.
18. preparation methods as claimed in claim 17, is characterized in that, in step (3), described sterilization is at 95 DEG C of sterilization 5min; The addition of described acidified milk base-material is 20%-25%, and described percentage is the mass percent that described acidified milk base-material accounts for described mixed liquid B;
Described acidity regulator is one or more in tartaric acid, citric acid, natrium citricum, malic acid and lactic acid.
19. preparation methods as claimed in claim 18, is characterized in that, the addition of described acidity regulator is 0.01%-0.2%, and described percentage is the mass percent that described acidity regulator accounts for described mixed liquid B.
20. preparation methods as claimed in claim 19, is characterized in that, the addition of described acidity regulator is 0.06%-0.08%, and described percentage is the mass percent that described acidity regulator accounts for described mixed liquid B.
21. preparation methods according to any one of claims 1 to 3, it is characterized in that, in step (3), the temperature of described homogeneous is 10 DEG C-20 DEG C, and the pressure of described homogeneous is 18MPa-25MPa; After described homogeneous, also carry out filling and refrigeration; The temperature of described refrigeration is 2 DEG C-6 DEG C;
In described step (3), also by even for the aqueous solution of dietary fiber and described sweet substance; And/or, described filling time add flavor substance online.
22. preparation methods as claimed in claim 21, is characterized in that, described dietary fiber is one or more in inulin, FOS, oligoisomaltose, galactooligosaccharide, xylo-oligosaccharide and polydextrose; The addition of described dietary fiber is 0.1%-3%, and described percentage is the mass percent that described dietary fiber accounts for described mixed liquid B; Described flavor substance comprise in flavoring essence, flavorant and native enzyme hydrolysis products one or more.
23. preparation methods as claimed in claim 22, is characterized in that, the addition of described dietary fiber is 0.8%-1.0%, and described percentage is the mass percent that described dietary fiber accounts for described mixed liquid B;
Described flavoring essence comprise in flavoring apple essence, aloe flavour and citrus flavor one or more; The addition of described flavor substance is less than 0.2%, but is not 0, and described percentage is the mass percent that described flavor substance accounts for described mixed liquid B.
The non-lactose lactic acid bacteria beverage that 24. 1 kinds of preparation methods as described in any one of claim 1-23 obtain.
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| CN104186656B (en) * | 2014-09-25 | 2017-01-18 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus drink and preparation method thereof |
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| CN107223709B (en) * | 2016-03-25 | 2020-11-06 | 内蒙古伊利实业集团股份有限公司 | Low-sugar or sucrose-free yoghourt and preparation method thereof |
| CN105994628A (en) * | 2016-06-13 | 2016-10-12 | 北京三元食品股份有限公司 | Brown drinkable fermented milk and preparation method thereof |
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| CN111011692A (en) * | 2019-10-26 | 2020-04-17 | 蚌埠市福淋乳业有限公司 | Cordyceps sinensis beverage and preparation method thereof |
| CN113632837A (en) * | 2020-04-27 | 2021-11-12 | 河北宝益乳业股份有限公司 | Lactose-free lactobacillus milk beverage and preparation method thereof |
| CN114468043A (en) * | 2020-11-11 | 2022-05-13 | 内蒙古伊利实业集团股份有限公司 | Concentrated fermentation liquor and preparation method thereof |
| CN115886068A (en) * | 2021-08-23 | 2023-04-04 | 内蒙古伊利实业集团股份有限公司 | Natural sweet milk containing galacto-oligosaccharide and low-sugar or zero-sugar lactobacillus beverage |
| CN115067389A (en) * | 2022-02-08 | 2022-09-20 | 内蒙古伊利实业集团股份有限公司 | Sugar-free dairy product and preparation method thereof |
| CN116616345A (en) * | 2022-02-14 | 2023-08-22 | 内蒙古伊利实业集团股份有限公司 | Galactose-free sugar-free dairy product and preparation method thereof |
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| DK2234501T3 (en) * | 2007-12-03 | 2016-09-26 | Novozymes As | A process for the preparation of a dairy product with low lactose |
| CN101700072B (en) * | 2009-11-13 | 2012-07-25 | 宁波大学 | Method for producing low-lactose milk beverage |
| CN102550667A (en) * | 2010-12-21 | 2012-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Preparation method of carbonated lactobacillus beverage |
| CN102100251B (en) * | 2010-12-27 | 2013-03-27 | 内蒙古伊利实业集团股份有限公司 | Lactoferrin-rich active lactobacillus beverage and preparation method thereof |
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