CN103651807A - Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage - Google Patents
Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage Download PDFInfo
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- CN103651807A CN103651807A CN201310705373.4A CN201310705373A CN103651807A CN 103651807 A CN103651807 A CN 103651807A CN 201310705373 A CN201310705373 A CN 201310705373A CN 103651807 A CN103651807 A CN 103651807A
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Abstract
The invention belongs to the field of beverage preparation, and in particular relates to a lactobacillus beverage contains probiotic fermented fruits and vegetables and a preparation method of the lactobacillus beverage. The lactobacillus beverage is prepared from purified water, skim milk powder, high fructose syrup, dextrose monohydrate, probiotic fermented fruits and vegetables, white granulated sugar, a stabilizer or probiotics. The prepared beverage has the advantages of rich nutrient, smooth texture, no whey separation-out, smooth mouth feel, rich fragrance and bright and natural color. The color is brought by fruits and vegetables, and no pigment is added. The bright color triggers the appetite of consumers and meets the requirement of consumers for nature. The preparation method is scientific, reasonable, simple, and practicable.
Description
Technical field
The invention belongs to beverage preparation field, be specifically related to a kind of sour milk beverage that contains probiotics fermention fruits and vegetables and preparation method thereof.
Background technology
Along with the continuous enhancing of health of people consciousness, people are more and more higher to the designs and varieties of beverage, quality requirement, and consumption trends towards nutrition, health.Juice in existing beverage adopts the mode of squeezing to make mostly, part nutrient in fruits and vegetables is destroyed or be wasted, and fruit, vegetables are after plants probiotics fermentation, can keep largely nutrient, and utilize the metabolism of plants probiotics, make nutrient more be conducive to absorption of human body, and produce fragrant local flavor and good quality, there is unique local flavor.
Viable bacteria type sour milk beverage, for maintaining colony balance in human body intestinal canal, stimulates intestinal movement, improves enteron aisle unobstructed, suppresses pernicious bacteria propagation in enteron aisle, reduces harmful substance and generates, and the disorder for the treatment of function of intestinal canal has remarkable result.Also can prevent and treat lactose intolerance in addition, promote the absorption of the nutriments such as protein, monose and calcium, magnesium, produce a large amount of benefit materials such as vitamin B complex.
At present, the Juice that general using squeezes out is made sour milk beverage, and Juice addition is less, can not meet the demand of human body.
Summary of the invention
The object of this invention is to provide a kind of sour milk beverage that contains probiotics fermention fruits and vegetables, structural state is smooth, without whey separate out, mouthfeel is smooth, sweet-smelling is strong, nutritious; The present invention provides the preparation method of the sour milk beverage that contains probiotics fermention fruits and vegetables simultaneously, scientific and reasonable, simple.
The sour milk beverage that contains probiotics fermention fruits and vegetables of the present invention, by the raw material of following parts by weight, made:
Described pure water meets the standard-required of GB17323 bottled purified water for drinking.
Described skimmed milk power meets the standard-required of GB19644.
Described HFCS meets the standard-required of GB/T20882.
Described Dextrose Monohydrate meets the standard-required of GB/T20880 one-level Dextrose Monohydrate.
Described probiotics fermention fruits and vegetables are one or more in carrot juice, carrot paste, Chinese flowering quince juice, papaya puree, mango juice, mango slurry, kiwi-fruit juice or the gooseberry of probiotics fermention.
Described white granulated sugar is GB primes sucrose.
Described stabilizing agent is one or both in pectin or soluble soybean polysaccharide.
Described probio is one or more in Lactobacillus casei (Lactobacillus casie), lactobacillus paraceasi (Lactobacillus paracasie) or Lactobacillus plantarum (Lactobacillus plantarum).
Production method of the present invention is divided into following steps:
Ferment milk batching → hydration → homogeneous → brown stain → sterilization → inoculation → fermentation → base-material batching → base-material sterilization → close milk → homogeneous → sterile filling → refrigeration
The preparation method of the sour milk beverage that contains probiotics fermention fruits and vegetables of the present invention, step is as follows:
(1) ferment milk batching: pure water is warming up to 40-50 ℃, skimmed milk power, Dextrose Monohydrate, HFCS is dissolved in pure water, and is settled to 250 parts;
(2) hydration: the ferment milk feed liquid preparing static hydration 30-50min at 40-50 ℃;
(3) homogeneous: the feed liquid after hydration is warming up to 55-60 ℃, carries out homogeneous, homogenization pressure is: 18-20MPa;
(4) brown stain: keep 2-3h to carry out brown stain at 95-98 ℃ the feed liquid after homogeneous;
(5) sterilization: simultaneously carry out feed liquid sterilization in browning;
(6) inoculation: the feed liquid that sterilization is complete cools, and is cooled to inoculation temperature 36-39 ℃, inoculates, and inoculum concentration is adjusted according to selected bacterial classification;
(7) fermentation: the pH value decision that will reach according to ferment milk, the 36-39 ℃ of 70-120h that ferments, pH value reaches the 3.6-3.8 termination of can fermenting;
(8) base-material batching: pure water is warming up to 70-80 ℃, and probiotics fermention fruits and vegetables, HFCS, stabilizing agent, white granulated sugar are dissolved in pure water, and stabilizing agent feeds intake after need being dry mixed with white granulated sugar again, and is settled to 750 parts;
(9) base-material sterilization: the feed liquid after constant volume is warming up to 90-98 ℃, stirs sterilization: 90-98 ℃/20-30min of insulation or carry out 93-98 ℃/320s sterilization;
(10) close milk: after respectively the temperature of ferment milk and base-material being down to 2-20 ℃, mix;
(11) homogeneous: the feed liquid of closing after milk is carried out to homogeneous, and homogenization pressure is: 18-20MPa;
(12) sterile filling: the feed liquid after homogeneous is carried out to sterile filling;
(13) refrigeration: the product after sterile filling carries out date printing, warehouse-in refrigeration, 2-6 ℃.
The quality of the HFCS described in step (1) is the 30-50% of HFCS gross mass.
The quality of the HFCS described in step (8) is the 50-70% of HFCS gross mass.
The proterties of finished product of the present invention is:
1. structural state is even, lovely luster, and local flavor is natural, unique, and clean taste is separated out without whey, and sweet-smelling is pure and fresh;
2. content of milk protein 0.7-1.5%; Fat content 0-0.5%; PH value 3.6-3.8;
3. number of live bacteria of probiotics>=3 * 10
8cfu/ml;
4. coliform (cfu/g), n=5, c=2, m=1, M=5; Mould≤30cfu/g; Yeast 100cfu/g; Staphylococcus aureus must not detect; Salmonella must not detect; Shigella must not detect;
5. other indexs, meet the regulation of GB/T21732.
The present invention compared with prior art, has following beneficial effect:
1. structural state is smooth, without whey, separates out, and mouthfeel is smooth, and sweet-smelling is strong.
2. bright-colored, nature, color are brought by fruit, vegetables itself, do not add any pigment, and chromatic colour causes consumer's appetite, meets consumer to natural demand.
3. nutritious, probiotics fermention Juice (slurry) be ordinary lactic acid bacteria beverage fruit juice addition 3-6 doubly, enough fruit, the nutrient in vegetables can be provided, biodiasmin maintains human body intestinal canal flora balance, probiotics fermention Juice (slurry) and milk beverage perfect adaptation, for human body provides the albumen of high-quality, be more conducive to absorption of human body after fermentation, do not add any sweetener, essence, meet the demand of consumer to nutrition, health.
4. probiotics fermention Juice (slurry), through probiotics fermention, has retained the nutrient in fruit and vegetable largely, and unique fragrance is provided, and makes consumer be easier to accept to fruit and vegetable.
The specific embodiment
Below in conjunction with embodiment, the present invention is described further.
The plant-scale equipment:
Water powdery mixer, homogenizer, temporary cylinder, the combination of sterilization plate, cooling plate, screw pump, bottle placer; Be commercially available dairy industry conventional mechanical commodity.
Embodiment 1
(1) ferment milk batching: pure water is warming up to 40 ℃, skimmed milk power, Dextrose Monohydrate, 12.5kg HFCS is dissolved in pure water, and is settled to 250 parts;
(2) hydration: the ferment milk feed liquid preparing static hydration 30min at 40 ℃;
(3) homogeneous: the feed liquid after hydration is warming up to 55 ℃, carries out homogeneous, homogenization pressure is: 18MPa;
(4) brown stain: keep 2h to carry out brown stain at 95 ℃ the feed liquid after homogeneous;
(5) sterilization: simultaneously carry out feed liquid sterilization in browning;
(6) inoculation: the feed liquid that sterilization is complete cools, and is cooled to 36 ℃ of inoculation temperatures, inoculates, and inoculum concentration is adjusted according to selected bacterial classification;
(7) fermentation: the pH value decision that will reach according to ferment milk, 36 ℃ of 70h that ferment, pH value reaches 3.6 terminations of can fermenting;
(8) base-material batching: pure water is warming up to 70 ℃, and probiotics fermention fruits and vegetables, 12.5kg HFCS, stabilizing agent, white granulated sugar are dissolved in pure water, and stabilizing agent feeds intake after need being dry mixed with white granulated sugar again, and is settled to 750 parts;
(9) base-material sterilization: the feed liquid after constant volume is warming up to 90 ℃, stirs insulation sterilization: 90 ℃/20min or carry out 93 ℃/320s sterilization;
(10) close milk: after respectively the temperature of ferment milk and base-material being down to 2 ℃, mix;
(11) homogeneous: the feed liquid of closing after milk is carried out to homogeneous, and homogenization pressure is: 18MPa;
(12) sterile filling: the feed liquid after homogeneous is carried out to sterile filling;
(13) refrigeration: the product after sterile filling carries out date printing, warehouse-in refrigeration, 2 ℃.
Embodiment 2
(1) ferment milk batching: pure water is warming up to 50 ℃, skimmed milk power, Dextrose Monohydrate, 15kg HFCS is dissolved in pure water, and is settled to 250 parts;
(2) hydration: the ferment milk feed liquid preparing static hydration 50min at 50 ℃;
(3) homogeneous: the feed liquid after hydration is warming up to 60 ℃, carries out homogeneous, homogenization pressure is: 20MPa;
(4) brown stain: keep 3h to carry out brown stain at 98 ℃ the feed liquid after homogeneous;
(5) sterilization: simultaneously carry out feed liquid sterilization in browning;
(6) inoculation: the feed liquid that sterilization is complete cools, and is cooled to 39 ℃ of inoculation temperatures, inoculates, and inoculum concentration is adjusted according to selected bacterial classification;
(7) fermentation: the pH value decision that will reach according to ferment milk, 39 ℃ of 120h that ferment, pH value reaches 3.8 terminations of can fermenting;
(8) base-material batching: pure water is warming up to 80 ℃, and probiotics fermention fruits and vegetables, 35kg HFCS, stabilizing agent, white granulated sugar are dissolved in pure water, and stabilizing agent feeds intake after need being dry mixed with white granulated sugar again, and is settled to 750 parts;
(9) base-material sterilization: the feed liquid after constant volume is warming up to 98 ℃, stirs insulation sterilization: 98 ℃/30min or carry out 98 ℃/320s sterilization;
(10) close milk: after respectively the temperature of ferment milk and base-material being down to 20 ℃, mix;
(11) homogeneous: the feed liquid of closing after milk is carried out to homogeneous, and homogenization pressure is: 20MPa;
(12) sterile filling: the feed liquid after homogeneous is carried out to sterile filling;
(13) refrigeration: the product after sterile filling carries out date printing, warehouse-in refrigeration, 6 ℃.
Embodiment 3
(1) ferment milk batching: pure water is warming up to 45 ℃, skimmed milk power, Dextrose Monohydrate, 25kg HFCS is dissolved in pure water, and is settled to 250 parts;
(2) hydration: the ferment milk feed liquid preparing static hydration 40min at 45 ℃;
(3) homogeneous: the feed liquid after hydration is warming up to 57 ℃, carries out homogeneous, homogenization pressure is: 19MPa;
(4) brown stain: keep 2.5h to carry out brown stain at 96 ℃ the feed liquid after homogeneous;
(5) sterilization: simultaneously carry out feed liquid sterilization in browning;
(6) inoculation: the feed liquid that sterilization is complete cools, and is cooled to 37 ℃ of inoculation temperatures, inoculates, and inoculum concentration is adjusted according to selected bacterial classification;
(7) fermentation: the pH value decision that will reach according to ferment milk, 37 ℃ of 100h that ferment, pH value reaches 3.7 terminations of can fermenting;
(8) base-material batching: pure water is warming up to 75 ℃, and probiotics fermention fruits and vegetables, 25kg HFCS, stabilizing agent, white granulated sugar are dissolved in pure water, and stabilizing agent feeds intake after need being dry mixed with white granulated sugar again, and is settled to 750 parts;
(9) base-material sterilization: the feed liquid after constant volume is warming up to 96 ℃, stirs insulation sterilization: 96 ℃/25min or carry out 96 ℃/320s sterilization;
(10) close milk: after respectively the temperature of ferment milk and base-material being down to 10 ℃, mix;
(11) homogeneous: the feed liquid of closing after milk is carried out to homogeneous, and homogenization pressure is: 19MPa;
(12) sterile filling: the feed liquid after homogeneous is carried out to sterile filling;
(13) refrigeration: the product after sterile filling carries out date printing, warehouse-in refrigeration, 5 ℃.
Embodiment 4
Other step is with embodiment 1.
Claims (10)
1. a sour milk beverage that contains probiotics fermention fruits and vegetables, is characterized in that being made by the raw material of following parts by weight:
2. the sour milk beverage that contains probiotics fermention fruits and vegetables according to claim 1, is characterized in that described pure water meets the standard-required of GB17323 bottled purified water for drinking.
3. the sour milk beverage that contains probiotics fermention fruits and vegetables according to claim 1, is characterized in that described skimmed milk power meets the standard-required of GB19644.
4. the sour milk beverage that contains probiotics fermention fruits and vegetables according to claim 1, is characterized in that described HFCS meets the standard-required of GB/T20882.
5. the sour milk beverage that contains probiotics fermention fruits and vegetables according to claim 1, is characterized in that described Dextrose Monohydrate meets the standard-required of GB/T20880 one-level Dextrose Monohydrate.
6. the sour milk beverage that contains probiotics fermention fruits and vegetables according to claim 1, is characterized in that described probiotics fermention fruits and vegetables are one or more in carrot juice, carrot paste, Chinese flowering quince juice, papaya puree, mango juice, mango slurry, kiwi-fruit juice or the gooseberry of probiotics fermention.
7. the sour milk beverage that contains probiotics fermention fruits and vegetables according to claim 1, is characterized in that described white granulated sugar is GB primes sucrose.
8. the sour milk beverage that contains probiotics fermention fruits and vegetables according to claim 1, is characterized in that described stabilizing agent is one or both in pectin or soluble soybean polysaccharide.
9. the sour milk beverage that contains probiotics fermention fruits and vegetables according to claim 1, is characterized in that described probio is one or more in Lactobacillus casei, lactobacillus paraceasi or Lactobacillus plantarum.
10. a preparation method for the arbitrary described sour milk beverage that contains probiotics fermention fruits and vegetables of claim 1-9, is characterized in that step is as follows:
(1) ferment milk batching: pure water is warming up to 40-50 ℃, skimmed milk power, Dextrose Monohydrate, HFCS is dissolved in pure water, and is settled to 250 parts;
(2) hydration: the ferment milk feed liquid preparing static hydration 30-50min at 40-50 ℃;
(3) homogeneous: the feed liquid after hydration is warming up to 55-60 ℃, carries out homogeneous, homogenization pressure is: 18-20MPa;
(4) brown stain: keep 2-3h to carry out brown stain at 95-98 ℃ the feed liquid after homogeneous;
(5) sterilization: simultaneously carry out feed liquid sterilization in browning;
(6) inoculation: the feed liquid that sterilization is complete cools, and is cooled to inoculation temperature 36-39 ℃, inoculates, and inoculum concentration is adjusted according to selected bacterial classification;
(7) fermentation: the pH value decision that will reach according to ferment milk, the 36-39 ℃ of 70-120h that ferments, pH value reaches the 3.6-3.8 termination of can fermenting;
(8) base-material batching: pure water is warming up to 70-80 ℃, and probiotics fermention fruits and vegetables, HFCS, stabilizing agent, white granulated sugar are dissolved in pure water, and stabilizing agent feeds intake after need being dry mixed with white granulated sugar again, and is settled to 750 parts;
(9) base-material sterilization: the feed liquid after constant volume is warming up to 90-98 ℃, stirs sterilization: 90-98 ℃/20-30min of insulation or carry out 93-98 ℃/320s sterilization;
(10) close milk: after respectively the temperature of ferment milk and base-material being down to 2-20 ℃, mix;
(11) homogeneous: the feed liquid of closing after milk is carried out to homogeneous, and homogenization pressure is: 18-20MPa;
(12) sterile filling: the feed liquid after homogeneous is carried out to sterile filling;
(13) refrigeration: the product after sterile filling carries out date printing, warehouse-in refrigeration, 2-6 ℃.
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| CN111357953B (en) * | 2020-02-28 | 2021-12-10 | 南昌大学 | Probiotic fermented fruit and vegetable raw pulp product |
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Denomination of invention: Lactic acid bacteria beverage containing probiotic fermented fruits and vegetables and its preparation method Effective date of registration: 20220701 Granted publication date: 20150520 Pledgee: Qishang Bank Co.,Ltd. Economic Development Zone sub branch Pledgor: SHANDONG DEYI DAIRY INDUSTRY Co.,Ltd. Registration number: Y2022980009701 |
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