CN103609688A - Active lactobacillus acidophilus beverage and preparation method thereof - Google Patents
Active lactobacillus acidophilus beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses an active lactobacillus acidophilus beverage and a preparation method thereof, and relates to an active probiotic beverage in the technical field of microbial fermentation. The beverage comprises the following main components by mass percent: 25-50% of fermented milk base stock, 0.02-12% of sweetening agent, 0.3-0.5% of stabilizer, 0.01-0.1% of edible essence and 37.4-74.67% of purified water, totaling 100%, wherein the fermented milk base stock comprises the following components by mass percent: 68-95% of raw milk, 4-8% of high fructose corn syrup, 0.1-20% of fruit juice and/or confiture, 0.1-0.3% of buffer salt, 0.1-1.0% of mycose and 0.1-1.0% of bioactive peptide, wherein the inoculation quantity of the lactobacillus acidophilus is 1*10<6> to 1*10<7> CFU/g; the sum of the mass percents of the components is 100%. According to the active lactobacillus acidophilus beverage and the preparation method thereof, the fermentation time is obviously shortened; the active lactobacillus acidophilus beverage is high in lactobacillus acidophilus content, palatable in sour and sweet, and fresh and cool in taste, and has the flavors of acidified milk and fruits.
Description
Technical field
The present invention relates to the active probiotic drink in microbial fermentation technology field, relate in particular to a kind of living lactobacillus acidophilus's drink and preparation method thereof.
Background technology
Lactobacillus acidophilus (
lactobacillus acidophilus) belonging to lactobacillus, the carbohydrate such as energy lactose fermenters produce lactic acid.Lactobacillus acidophilus is extensively present in people, mammal enteron aisle, closely bound up with health, is important beneficial microbe colony in enteron aisle.When lactobacillus acidophilus only reaches some, could significantly improve and regulating intestinal canal microecological balance, suppress the growth and breeding of pathogenic microorganism in host's enteron aisle, strengthen the immunity of body, reduce cholesterol levels, the formation [Pan Qifeng of inhibition tumor cell, lactobacillus acidophilus and health care characteristic thereof, food industry, 2006,1:20-22].
Breast is the good carrier of probio, lactobacillus acidophilus is at the Ruzhong growth generation lactic acid that can reduce lactose, form curdled milk, yet, the Physiology and biochemistry of lactobacillus acidophilus self, industry characteristics determine that it has higher requirements to nutritional condition, it is slower at Ruzhong fermentation and acid, the curdled milk time is longer, reach 18～24h[Zhao winter daphne, the research of lactobacillus acidophilus industry characteristics, Xibei Univ. of Agricultural & Forest Science & Technology's report, 2002,30 (3): 85-88], this has brought the inconveniences such as life cycle of the product is long, quality risk is large for producing.Though there are the dairy products of the multiple bacteria compound fermentations such as lactobacillus acidophilus and streptococcus thermophilus, lactobacillus bulgaricus on Vehicles Collected from Market.But because common sour milk fermentation strain streptococcus thermophilus, lactobacillus bulgaricus are at Ruzhong growth and breeding speed, it has certain competitive inhibition to lactobacillus acidophilus.Simultaneously, the metabolite of ferment agent for sour milk also has certain inhibitory action to lactobacillus acidophilus, as the metabolite hydrogen peroxide of lactobacillus bulgaricus etc. can affect growth [Guo Xinghua, the probio basis and application of lactobacillus acidophilus, Beijing: Beijing science tech publishing house, 2002:167].Therefore, with conventional Yoghourt fermented bacterium (streptococcus thermophilus, lactobacillus bulgaricus) fermentation altogether, though product fermentation time is shorter, but Yoghourt fermentation is leading by streptococcus thermophilus, lactobacillus bulgaricus, in acidified milk finished product, lactobacillus acidophilus content is low, is difficult to bring into play the health care of lactobacillus acidophilus, prebiotic function.Therefore, suitably optimize lactobacillus acidophilus at the condition of culture in Ruzhong, develop suitable fermented dairy by Lactobacillus acidophilus product and become problem demanding prompt solution.
Wei Shuzhen etc. studied Fresh Cucumber Juice etc. in MRS culture medium on the impact of lactobacillus acidophilus growth [Wei Shuzhen etc., several vegetables are extracted the impact of juice on lactobacillus acidophilus HS111 growth, food science and technology, 2013,38 (2): 10-12].Li Zhicheng etc., by add yeast extract etc. in skimmed milk, can make viable count reach 5.46 * 10
9cFU/mL[Li Zhi one-tenth etc., the research of lactobacillus acidophilus growth helping matter, Chinese food journal, 2006,6 (5): 40-44].Meng Xiangchen etc., by adding soy peptone, beef extract, yeast extract powder etc., provide a kind of lactobacillus acidophilus Optimal Medium [Meng Xiangchen etc., the research of lactobacillus acidophilus growth helping matter, Chinese food journal, 2002,23 (6): 25-27].But the research of lactobacillus acidophilus increasing bacterium condition of culture and lactobacillus acidophilus fermentation cow's milk produce sour condition, have certain difference, increasing bacteria factor applicable in the culture mediums such as MRS is not necessarily applicable to cow's milk.On the other hand, beef extract, YE processing conditions are special, and its disagreeable taste can affect fermented dairy product local flavor.
Some article patents have also more been studied foodstuff raw material and have been added the Improving flavor effect to fermented dairy by Lactobacillus acidophilus goods, as with adding fresh litchi fruit juice in lactobacillus acidophilus and the good acidified milk of bulgaria lactobacillus fermentation to improve, form the typical lichee local flavor of product [Luo Fuying etc., the development of concentrated fresh litchi fruit juice sour milk beverage, food industry science and technology, 2006, 27 (1): 123-125], in the soya-bean milk fermenting, add cider to improve product nutrition and local flavor [Meng Yuecheng etc., a kind of lactobacillus acidophilus, method and fermented soy milk beverage with this strain fermentation soya-bean milk, patent publication No. CN 101182482 B].Because these fruit juice raw materials all add after Yoghourt fermentation, it does not relate to the impact with fermentation in Ruzhong growth on lactobacillus acidophilus.
Summary of the invention
Object of the present invention is just to overcome the shortcoming and defect that prior art exists, and a kind of living lactobacillus acidophilus's drink and preparation method thereof is provided; The present invention be take lactobacillus acidophilus as leavening, and fermentation time is short, and drink lactobacillus acidophilus content is high, taste flavor is good.
The object of the present invention is achieved like this:
For lactobacillus acidophilus at technical barriers such as Ruzhong poor growth, product fermentation time are long, the physio-biochemical characteristics of lactobacillus acidophilus have been furtherd investigate, by add lactobacillus acidophilus in Ruzhong, be easy to carbohydrate, fruit juice (pulp) and the biologically active peptide etc. that utilize the fermentation in Ruzhong produces facilitation to lactobacillus acidophilus, prepared that a kind of lactobacillus acidophilus content is high, fermentation time shortening, product structural state and sapid active probiotic drink.
One, a kind of living lactobacillus acidophilus's drink (abbreviation drink)
This drink key component, by mass percentage:
Acidified milk base-material 25～50%,
Sweetener 0.02～12%,
Stabilizing agent 0.3～0.5%,
Flavoring essence 0.01～0.1%,
Purify waste water 37.4～74.67%,
The mass percent sum of each component is 100%;
The component of described acidified milk base-material, by mass percentage:
Raw milk 68～95%,
HFCS 4～8%,
Fruit juice and/or pulp 0.1～20%,
Buffer salt 0.1～0.3%,
Trehalose 0.1～1.0%,
Biologically active peptide 0.1～1.0%,
Lactobacillus acidophilus inoculum concentration 1 * 10
6～1 * 10
7cFU/g,
The mass percent sum of each component is 100%.
Wherein:
A, described raw milk are the recombined milk that common lactogenesis, skimmed milk, whole-fat milk powder, defatted milk breast, whey powder, milk protein concentrate or other milk ingredients are made; Its function is matrix and the carrier as product form and lactobacillus acidophilus fermentation.
B, described sweetener are the conventional raw material of food industry, are selected from one or more in white granulated sugar, HFCS, xylitol, Aspartame, Sucralose and acesulfame potassium; Its effect is as sweetener.
C, described HFCS, be that main component is the raw-food material of glucose and fructose, as fructose content be 42% HFCS F42, the HFCS F55 that fructose content is 55%; On the one hand, HFCS can be used as the alternative or partly alternative white granulated sugar of sweetener, and HFCS is easier to be absorbed by lactobacillus acidophilus on the other hand, promotes lactobacillus acidophilus at the growth and breeding in Ruzhong.
D, described fruit juice and/or pulp be take juice product that fruit or fruit edible partly make through physical methods such as broken, squeezing and filtrations as raw material or through making beating, glue mill process, make containing juice, unfermentable pulpous state product; As the fruit juice or the pulp that make with orange, tangerine, pears, apricot, jujube, pomegranate, banana, mango, apple, strawberry, grape, grape, lemon, lichee, longan, durian, pawpaw, plum, mulberries, dragon fruit, fig, Kiwi berry etc.On the one hand, the interpolation of fruit can improve, enrich fermented dairy by Lactobacillus acidophilus local flavor, product category, increases product nutritive value; On the other hand, we find that some fruit juice or pulp can obviously promote lactobacillus acidophilus at Ruzhong breeding, product acid, shortening fermentation time; The present invention preferably to lactobacillus acidophilus growth promote significantly, the excellent flavor of fruit own, the dragon fruit that is easy to be accepted by consumer, lemon, longan, loquat, shaddock, cherry, plum.
E, described buffer salt refer to weak acid strong alkali salt or the acid salt of polyacid and polyacid base and the mixture of basic salt, as natrium citricum, sodium phosphate trimer, K
2hPO4-KH
2pO
4buffer system etc.; Its effect is to prevent from adding milk protein sex change in fruit juice or pulp process on the one hand; On the other hand, buffer salt also contributes to improve lactobacillus acidophilus and counts content.
F, described trehalose are the nonreducing sugars consisting of with 1,1-glycosidic bond two glucose molecules, and it adds the growth and breeding of lactobacillus acidophilus is had to certain promotion in Ruzhong, also contributes to product bacterium in storage to count stable content.
The plant animal protein that g, described biologically active peptide refer to food sources with protease hydrolyzed or Production by Microorganism Fermentation, natural amino acid take that difference forms and arrangement mode forms, relative molecular weight below 5000Da, the main component material that is peptide class, as derive from yolk protein enzymolysis yolk peptide, derive from zein enzymolysis corn peptide, derive from wheat gluten enzymolysis wheat oligopeptide, derive from the rice oligopeptide of rice protein; Its function is to make up lactobacillus acidophilus early growth period deficiency to cow's milk protein capacity of decomposition in cow's milk, promotes the growth and breeding of lactobacillus acidophilus.
H, described stabilizing agent allow the thickener (as pectin, agar, propylene glycol alginate, soybean polyoses) and the emulsifying agent (as sucrose fatty ester, single bi-tristearin etc.) that use to form by GB2760; It act as and prevents system protein precipitation and layering.
I, described flavoring essence are comprised of the natural perfume material and the natural equivalent spices that meet GB2760 regulation; Its function is for further improving and strengthen lactobacillus acidophilus active probiotic drink local flavor.
J, described genus lactobacillus acidophilus's lactobacillus, be gram-positive bacteria, can lactose fermenters be lactic acid, and acid resistance is strong, is the leavening using in the present invention.
Two, the preparation method of lactobacillus acidophilus active probiotic drink (hereinafter to be referred as method)
This method comprises the following steps:
Fruit is selected, clean, broken, squeezing, filter and obtain fruit juice, or makes pulp through making beating, glue mill process; In raw milk, add HFCS, buffer salt, trehalose, biologically active peptide, fully be uniformly mixed, after circulation stirring is even, stir on limit, and limit slowly adds ready fruit juice and/or pulp, in 60～70 ℃, 18～22MPa homogeneous, in 95～97 ℃ of insulation sterilization 10～90min, be cooled to 35～39 ℃, then add lactobacillus acidophilus leavening, ferment to titratable acidity 150～210oT in 35～39 ℃, obtain acidified milk base-material;
2. sugar fluid configuration and sterilization
During sweetener, stabilizing agent are dissolved in and are purified waste water, in 95 ℃, sterilization, after 5 minutes, be cooled to below 10 ℃, obtain the cooled liquid glucose of sterilizing;
3. beverage preparation
The acidified milk base-material fermenting is fully mixed with the cooled liquid glucose of sterilizing, then add flavoring essence, after 20～30 ℃, 18～22MPa homogeneous, be cooled to 2～10 ℃, obtain this living lactobacillus acidophilus drink;
4. filling and refrigeration
Filling and the refrigeration by this living lactobacillus acidophilus drink.
The present invention has following advantages and good effect:
Lactobacillus acidophilus is fermented separately and reaches the suitable acidity 150～210oT of acidified milk base-material routinely, generally at 48～72 hours; By the present invention, use lactobacillus acidophilus to ferment separately, only need can complete for 20～40 hours, fermentation time shortens greatly.
2. lactobacillus acidophilus content is high
Technique lactobacillus acidophilus is fermented to 150～210oT separately routinely, and in acidified milk base-material, living lactobacillus acidophilus's content is about 4 * 10
8cFU/g, with lactobacillus acidophilus and the extremely same acidity of common sour milk leavening mixed culture fermentation, in acidified milk base-material, living lactobacillus acidophilus's content is lower than 1 * 10
8cFU/g; By the present invention, fermentation is to same acidity, and in acidified milk base-material, living lactobacillus acidophilus's content is about 5 * 10
9cFU/g, the lactobacillus acidophilus content with prebiotic functions such as regulating intestinal canal flora, enhancing immunity, norcholesterols obviously improves.
The specific embodiment
Below in conjunction with embodiment, describe in detail:
Protection scope of the present invention is not subject to the restriction of described specific embodiment, and described embodiment is only as the single example of illustrating each side of the present invention.
One, raw material and source thereof:
Skimmed milk powder: derive from New Zealand dairy company Fonterra.
Whole-fat milk powder: derive from New Zealand dairy company Fonterra.
Raw milk: the bright Dairy Company in Wuhan is through the qualified Fresh Milk of antibiotics leftover detection.
Lactobacillus acidophilus La-5 leavening: freeze drying concentrates bacterium powder, containing independent lactobacillus acidophilus, derives from Hansen Corp. of Denmark section, hereinafter to be referred as La-5.
Lactobacillus acidophilus NCFM leavening: freeze drying concentrates bacterium powder, containing independent lactobacillus acidophilus, derives from Denmark Danisco A/S BJ Rep Office, hereinafter to be referred as NCFM.
YC-380 and CH-1 ferment agent for sour milk: freeze drying concentrates bacterium powder, containing streptococcus thermophilus, lactobacillus bulgaricus, derive from Hansen Corp. of Denmark section, hereinafter to be referred as YC-380 and CH-1.
Streptococcus thermophilus St-M5: containing independent strains of streptococcus thermophilus, Hansen Corp. of Denmark section, hereinafter to be referred as St-M5.
Streptococcus thermophilus St040: containing independent strains of streptococcus thermophilus, Denmark Danisco A/S BJ Rep Office, hereinafter to be referred as St040.
Corn peptide: protease hydrolyzed or Production by Microorganism Fermentation for zein, relative molecular weight is below 5000, and the powdered substance that main component is peptide, derives from Hubei Chang Hong biological products company.
Rice oligopeptide: protease hydrolyzed or Production by Microorganism Fermentation for rice protein, relative molecular weight is below 5000, and the powdered substance that main component is peptide, derives from Hubei Chang Hong biological products company.
Wheat oligopeptide: protease hydrolyzed or Production by Microorganism Fermentation for wheat gluten, relative molecular weight is below 5000, and the powdered substance that main component is peptide, derives from middle food and all celebrates (Shandong) Bioisystech Co., Ltd.
Yolk peptide: protease hydrolyzed or Production by Microorganism Fermentation for wheat gluten, relative molecular weight is below 5000, and the powdered substance that main component is peptide, derives from Shanghai Lai Que biotinylated biomolecule Science and Technology Ltd..
Trehalose: derive from Guangdong Tian Chen Bioisystech Co., Ltd.
The fruit such as dragon fruit, lemon, longan, loquat, shaddock, cherry, plum: be commercially available.
Grapefruit juice: fresh shaddock is through removing the peel, go seed, and fragmentation, the juice that squeezes, filters and obtain, derive from the happy food drink batching of moral (Shanghai) Co., Ltd..
Loquat longan slurry: loquat, the pulpous state mixing pulp of longan after peeling, stoning, making beating, glue mill, derive from Beijing San Leyuan food company.
F42 HFCS (food-grade): the HFCS containing fructose 42%, total solid 71%, derive from Shandong Lu Zhou biotechnology company, be designated hereinafter simply as F42.
F55 HFCS (food-grade): containing the HFCS of fructose 55%, total solid 77%, derive from the precious biological joint-stock company of Shandong bowling, be designated hereinafter simply as F55.
Stabilizing agent: WHGM-1 type stabilizing agent derives from Fujian Wei Bo food company, AMD-8 type stabilizing agent derives from Danisco A/S BJ Rep Office.
Flavoring essence: formed by the natural perfume material, natural equivalent spices and the artificial perfume that meet GB2760; model is the Yoghourt essence of HBS659; derive from Shanghai Warburg Peacock Flavors & Fragrances Co., Ltd, the milk flavour that model is APG-34, derives from Shanghai Ai Pu essence and flavoring agent Co., Ltd.
Two, embodiment
1, embodiment 1
1. the preparation of acidified milk base-material, sterilization and fermentation
In the Fresh Milk of 370.2 grams, add 20 grams of HFCS F42,0.4 gram of natrium citricum, 2 grams of trehaloses, 2.4 grams of rice oligopeptides, after stirring, add while stirring 5 grams of grapefruit juices, in 60 ℃, 20MPa homogeneous, in 95 ℃ of insulation sterilization 60min, be cooled to 37 ℃, by inoculum concentration 6 * 10
6cFU/g adds lactobacillus acidophilus leavening La-5, ferments to titratable acidity 180oT in 37 ℃, obtains acidified milk base-material;
2. sugar fluid configuration and sterilization
120 grams of white granulated sugars, 5 grams of AMD-8 type stabilizing agents are dissolved in 474 grams purifies waste water, and in 95 ℃, sterilization, after 5 minutes, is cooled to 10 ℃, obtains the cooled liquid glucose of sterilizing;
3. beverage preparation
400 grams of acidified milk base-materials that ferment are fully mixed with the cooled liquid glucose of sterilizing, then add 1.0 grams of HBS659 type Yoghourt essence, after 25 ℃, 18MPa homogeneous, be cooled to 10 ℃, obtain this living lactobacillus acidophilus drink;
4. filling and refrigeration
This living lactobacillus acidophilus drink is filling, refrigeration at 4 ℃.
The present embodiment, it is 21.5 hours that product reaches the terminal acidity time, product sour and sweet palatability, clean taste have the ferment local-flavor of acidified milk uniqueness and the pure and fresh local flavor of grapefruit concurrently.Press < < GB4789.35 food security national standard lactic acid bacteria check > >, use MRS culture medium to count, acidified milk base-material lactobacillus acidophilus lactobacillus acidophilus content is 7.8 * 10
9cFU/g, within the observation period of 15 days, in finished product, lactobacillus acidophilus content is all higher than 5.0 * 10
8cFU/g.
2, embodiment 2
(1) the 1. preparation of acidified milk base-material, sterilization and fermentation
In the Fresh Milk of 348.5 grams, add 40 grams of HFCS F42,1.0 grams of dipotassium hydrogen phosphates, 0.5 gram of potassium dihydrogen phosphate, 5 grams of trehaloses, 3 grams of yolk peptides, 2 grams of maize oligopeptides, after stirring, add while stirring 100 grams of loquat longan mixing pulps, in 65 ℃, 22MPa homogeneous, in 97 ℃ of insulation sterilization 10min, be cooled to 38 ℃, by inoculum concentration 1 * 10
7cFU/g adds lactobacillus acidophilus leavening NCFM, ferments to titratable acidity 150oT in 38 ℃, obtains acidified milk base-material;
(2) 2. sugar fluid configuration and sterilization
80 grams of xylitols, 0.2 gram of Aspartame, 0.1 gram of acesulfame potassium, 4 grams of WHGM-1 type stabilizing agents are dissolved in 415.2 grams purifies waste water, and in 95 ℃, sterilization, after 5 minutes, is cooled to 8 ℃, obtains the cooled liquid glucose of sterilizing;
3. beverage preparation
500 grams of acidified milk base-materials that ferment are fully mixed with the cooled liquid glucose of sterilizing, then add 0.5 gram of HBS659 type Yoghourt essence, after 25 ℃, 18MPa homogeneous, be cooled to 6 ℃, obtain this living lactobacillus acidophilus drink;
4. filling and refrigeration
This living lactobacillus acidophilus drink is filling, refrigeration at 4 ℃.
The present embodiment, it is 20 hours that product reaches the terminal acidity time, product sour and sweet palatability, clean taste have ferment local-flavor and the loquat longan local flavor of acidified milk uniqueness concurrently.Acidified milk base-material lactobacillus acidophilus lactobacillus acidophilus content is 9.3 * 10
9cFU/g, within the observation period of 15 days, in finished product, lactobacillus acidophilus content is all higher than 8.0 * 10
8cFU/g.
3, embodiment 3
1. the preparation of acidified milk base-material, sterilization and fermentation
Dragon fruit, through cleaning, fragmentation, squeezing, filtration, obtains fruit juice.At the degreasing reconstituted milks of 220.5 grams, (by 13%, reduce, mass percent) add 10 grams of HFCS F55,0.5 gram of sodium phosphate trimer, 2.5 grams of trehaloses, 1.5 grams of corn peptide, after stirring, add while stirring 15 grams of dragon fruit fruit juice, in 60 ℃, 18MPa homogeneous, in 95 ℃ of insulation sterilization 90min, be cooled to 39 ℃, by inoculum concentration 1 * 10
6cFU/g adds lactobacillus acidophilus leavening La-5, ferments to titratable acidity 210oT in 38 ℃, obtains acidified milk base-material;
2. sugar fluid configuration and sterilization
0.15 gram of Sucralose, 0.05 gram of Aspartame, 3 grams of WHGM-1 type stabilizing agents are dissolved in 746.6 grams purifies waste water, and in 95 ℃, sterilization, after 5 minutes, is cooled to 10 ℃, obtains the cooled liquid glucose of sterilizing;
3. beverage preparation
500 grams of acidified milk base-materials that ferment are fully mixed with the cooled liquid glucose of sterilizing, then add 0.2 gram of APG-34 type milk flavour, after 20 ℃, 20MPa homogeneous, be cooled to 2 ℃, obtain this living lactobacillus acidophilus drink;
4. filling and refrigeration
This living lactobacillus acidophilus drink is filling, refrigeration at 2 ℃.
The present embodiment, it is 29.5 hours that product reaches the terminal acidity time, product sour and sweet palatability, clean taste have ferment local-flavor and the typical dragon fruit local flavor of acidified milk uniqueness concurrently.Acidified milk base-material lactobacillus acidophilus lactobacillus acidophilus content is 4.3 * 10
9cFU/g, within the observation period of 15 days, in finished product, lactobacillus acidophilus content is all higher than 5.0 * 10
8cFU/g.
4, embodiment 4
1. the preparation of acidified milk base-material, sterilization and fermentation
Lemon, through cleaning, fragmentation, squeezing, filtration, obtains fruit juice.At the Fresh Milks of 283.8 grams, add 15 grams of HFCS F55,0.3 gram of natrium citricum, 0.3 gram of trehalose, 0.3 gram of wheat oligopeptide, after stirring, add while stirring 0.3 gram of lemon juice, in 70 ℃, 22MPa homogeneous, in 95 ℃ of insulation sterilization 90min, be cooled to 35 ℃, by inoculum concentration 5 * 10
6cFU/g adds lactobacillus acidophilus leavening La-5, ferments to titratable acidity 200oT in 35 ℃, obtains acidified milk base-material;
2. sugar fluid configuration and sterilization
50 grams of white granulated sugars, 50 grams of HFCS F42,5 grams of WHGM-1 type stabilizing agents are dissolved in 594.9 grams purifies waste water, and in 95 ℃, sterilization, after 5 minutes, is cooled to 8 ℃, obtains the cooled liquid glucose of sterilizing;
3. beverage preparation
300 grams of acidified milk base-materials that ferment are fully mixed with the cooled liquid glucose of sterilizing, then add 0.1 gram of APG-34 type milk flavour, after 30 ℃, 20MPa homogeneous, be cooled to 5 ℃, obtain this living lactobacillus acidophilus drink;
4. filling and refrigeration
This living lactobacillus acidophilus drink is filling, refrigeration at 5 ℃.
The present embodiment, it is 46.5 hours that product reaches the terminal acidity time, product sour and sweet palatability, clean taste have ferment local-flavor and the typical lemon local flavor of acidified milk uniqueness concurrently.Acidified milk base-material lactobacillus acidophilus lactobacillus acidophilus content is 3.6 * 10
9cFU/g, within the observation period of 15 days, in finished product, lactobacillus acidophilus content is all higher than 4.0 * 10
8cFU/g.
5, embodiment 5
1. the preparation of acidified milk base-material, sterilization and fermentation
Cherry, plum obtain pulpous state pulp after stoning, making beating, colloid mill fine grinding, at the Fresh Milks of 311.2 kilograms, add 20 kilograms of HFCS F55,0.8 kilogram of natrium citricum, 4 kilograms of trehaloses, 4 kg corn oligopeptides, after stirring, add while stirring 30 kilograms of cherry pulps, 30 kilograms of plum pulps, in 65 ℃, 20MPa homogeneous, in 95 ℃ of insulation sterilization 30min, be cooled to 37 ℃, by inoculum concentration 5 * 10
6cFU/g adds lactobacillus acidophilus leavening NCFM, ferments to titratable acidity 180oT in 37 ℃, obtains acidified milk base-material;
2. sugar fluid configuration and sterilization
40 kilograms of white granulated sugars, 60 kilograms of HFCS F42,5 kilograms of AMD-8 type stabilizing agents are dissolved in 599.5 kilograms purifies waste water, and in 95 ℃, sterilization, after 5 minutes, is cooled to below 10 ℃, obtains the cooled liquid glucose of sterilizing;
3. beverage preparation
400 kilograms of acidified milk base-materials that ferment are fully mixed with the cooled liquid glucose of sterilizing, then add 0.5 gram of HBS659 type Yoghourt essence, after 25 ℃, 20MPa homogeneous, be cooled to 5 ℃, obtain this living lactobacillus acidophilus drink;
4. filling and refrigeration
This living lactobacillus acidophilus drink is filling, refrigeration at 5 ℃.
The present embodiment, it is 23 hours that product reaches the terminal acidity time, product sour and sweet palatability, clean taste have ferment local-flavor and the typical cherry flavor of acidified milk uniqueness concurrently.Acidified milk base-material lactobacillus acidophilus lactobacillus acidophilus content is 8.1 * 10
9cFU/g, within the observation period of 15 days, in finished product, lactobacillus acidophilus content is all higher than 6.0 * 10
8cFU/g.
6, embodiment 6
1. the preparation of acidified milk base-material, sterilization and fermentation
Grapefruit, lemon are through cleaning, peeling, fragmentation, squeezing, filtration, obtain fruit juice, at the Fresh Milks of 324.9 kilograms, add 27 kilograms of HFCS F42,0.9 kilogram of natrium citricum, 3.6 kilograms of trehaloses, 3.6 kilograms of yolk peptides, after stirring, add while stirring 30 kilograms of lemon juices, 60 kilograms of grapefruit juice, in 60 ℃, 20MPa homogeneous, in 95 ℃ of insulation sterilization 20min, be cooled to 37 ℃, by inoculum concentration 5 * 10
6cFU/g adds lactobacillus acidophilus leavening NCFM, ferments to titratable acidity 180oT in 37 ℃, obtains acidified milk base-material;
2. sugar fluid configuration and sterilization
120 kilograms of HFCS F55,5 kilograms of WHGM-1 type stabilizing agents are dissolved in 424 kilograms purifies waste water, and in 95 ℃, sterilization, after 5 minutes, is cooled to 10 ℃, obtains the cooled liquid glucose of sterilizing;
3. beverage preparation
The cooled 549 kilograms of liquid glucoses of 450 kilograms of acidified milk base-materials that ferment and sterilizing are fully mixed, then add 1.0 grams of HBS659 type Yoghourt essence, after 25 ℃, 20MPa homogeneous, be cooled to 5 ℃, obtain this living lactobacillus acidophilus drink;
4. filling and refrigeration
This living lactobacillus acidophilus drink is filling, refrigeration at 5 ℃.
The present embodiment, it is 22.5 hours that product reaches the terminal acidity time, product sour and sweet palatability, clean taste have ferment local-flavor and the typical grapefruit lemon local flavor of acidified milk uniqueness concurrently.Acidified milk base-material lactobacillus acidophilus lactobacillus acidophilus content is 7.8 * 10
9cFU/g, within the observation period of 15 days, in finished product, lactobacillus acidophilus content is all higher than 6.0 * 10
8cFU/g.
Three, comparative example 1～5
(1) product batching: after the Fresh Milk of 1000 grams (with embodiment 1 Raw) stirs, be feed liquid;
(2) homogeneous sterilization: by Fresh Milk feed liquid pre-heating temperature elevation, in 60 ℃, 20MPa homogeneous, 95 ℃ of insulation sterilization 60min, are cooled to 37 ℃;
(3) product fermentation: under aseptic condition, by total inoculum concentration 6 * 10
6cFU/g adds lactobacillus acidophilus shown in table 1 and ferment agent for sour milk, streptococcus thermophilus species and inoculum concentration, accesses each leavening, mixes, and 37 ℃ of fermentations stop fermentation in good time while measuring fermentation system titratable acidity to 180oT.
Table 1: different comparative example's bacterial classifications and inoculum concentration
Different comparative examples, product reaches fermentation time, the lactobacillus acidophilus bacterium of terminal acidity and counts content in Table 2.Comparative example 1,2,5 use MRS culture medium counting lactobacillus acidophilus, comparative example 3,4 use MRS-sorbierite culture medium counting lactobacillus acidophilus, count summation with the bacterium of MRS culture medium counting lactobacillus bulgaricus, lactobacillus acidophilus.
Table 2 various combination fermentation time, probio content and product viscosity comparison
| Comparative example | Fermentation time | L. acidophilusContent (CFU/g) |
| Comparative example implements 1 | 28 hours | 6.8×10 7 |
| Comparative example implements 2 | 24 hours | 5.4×10 7 |
| Comparative example implements 3 | 26 hours | 2.4×10 7 |
| Comparative example implements 4 | 22 hours | 1.9×10 7 |
| Comparative example implements 5 | 49 hours | 4.2×10 8 |
From above comparative example, can find out, use separately its fermentation time of lactobacillus acidophilus (comparative example 5) long, and because fermentation condition is not optimized, it not be very high that its bacterium is counted content.(comparative example 3, the 4) fermentation time that ferments altogether with ferment agent for sour milk is suitable with embodiment 1, but because ferment agent for sour milk strain streptococcus thermophilus, the fermentation and acid of lactobacillus bulgaricus own are very fast, lactobacillus acidophilus growth and breeding is suppressed, lactobacillus acidophilus content is extremely low.(comparative example 1, the 2) fermentation time that ferments altogether with streptococcus thermophilus is slightly longer than embodiment 1, meanwhile, system may remain in cow's milk fermentation and acid faster streptococcus thermophilus fermentation account for leadingly, lactobacillus acidophilus has certain propagation, but content is still on the low side.
Claims (2)
1. living lactobacillus acidophilus's drink, is characterized in that:
Key component, by mass percentage:
Acidified milk base-material 25～50%,
Sweetener 0.02～12%,
Stabilizing agent 0.3～0.5%,
Flavoring essence 0.01～0.1%,
Purify waste water 37.4～74.67%,
The mass percent sum of each component is 100%;
The component of described acidified milk base-material, by mass percentage:
Raw milk 68～95%,
HFCS 4～8%,
Fruit juice and/or pulp 0.1～20%,
Buffer salt 0.1～0.3%,
Trehalose 0.1～1.0%,
Biologically active peptide 0.1～1.0%,
Lactobacillus acidophilus inoculum concentration 1 * 10
6～1 * 10
7cFU/g,
The mass percent sum of each component is 100%.
2. by the preparation method of living lactobacillus acidophilus's drink described in claim 1, it is characterized in that comprising the following steps:
Fruit is selected, clean, broken, squeezing, filter and obtain fruit juice, or makes pulp through making beating, glue mill process; In raw milk, add HFCS, buffer salt, trehalose, biologically active peptide, fully be uniformly mixed, stir on limit, limit slowly adds ready fruit juice and/or pulp, in 60～70 ℃, 18～22MPa homogeneous, in 95～97 ℃ of insulation sterilization 10～90min, be cooled to 35～39 ℃, add again lactobacillus acidophilus leavening, ferment to titratable acidity 150～210oT in 35～39 ℃, obtain acidified milk base-material;
2. sugar fluid configuration and sterilization
During sweetener, stabilizing agent are dissolved in and are purified waste water, in 95 ℃, sterilization, after 5 minutes, be cooled to below 10 ℃, obtain the cooled liquid glucose of sterilizing;
3. beverage preparation
The acidified milk base-material fermenting is fully mixed with the cooled liquid glucose of sterilizing, then add flavoring essence, after 20～30 ℃, 18～22MPa homogeneous, be cooled to 2～10 ℃, obtain this living lactobacillus acidophilus drink;
4. filling and refrigeration
Filling and the refrigeration by this living lactobacillus acidophilus drink.
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| CN105248635A (en) * | 2015-10-14 | 2016-01-20 | 湖南太子奶集团生物科技有限责任公司 | Lactobacillus beverage capable of being chewed and preparing method thereof |
| CN106035650A (en) * | 2016-06-07 | 2016-10-26 | 武汉光明乳品有限公司 | Active lactobacillus acidophilus fermented milk containing flavonoid compounds and preparation method of active lactobacillus acidophilus fermented milk |
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Application publication date: 20140305 |