CN103749679A - Coconut milk co-fermented active lactobacillus beverage and preparation method thereof - Google Patents
Coconut milk co-fermented active lactobacillus beverage and preparation method thereof Download PDFInfo
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- CN103749679A CN103749679A CN201110317884.XA CN201110317884A CN103749679A CN 103749679 A CN103749679 A CN 103749679A CN 201110317884 A CN201110317884 A CN 201110317884A CN 103749679 A CN103749679 A CN 103749679A
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Abstract
The invention relates to an active lactobacillus beverage and especially relates to a coconut milk co-fermented active lactobacillus beverage and a preparation method thereof. The preparation method of the coconut milk co-fermented active lactobacillus beverage comprises the following steps of 1, beating coconut meat, coconut juice and water and carrying out filtration to obtain coconut milk, or preparing coconut milk from commercial coconut powder, 2, mixing the coconut milk and cow milk subjected to homogenization and sterilization to obtain a milk mixture, 3, inoculating the milk mixture with a lactobacillus starter and carrying out fermentation curding to obtain coconut milk co-fermented yoghourt, and 4, adding water into the coconut milk co-fermented yoghourt for dilution, carrying out blending and then carrying out homogenization to obtain the coconut milk co-fermented active lactobacillus beverage. The preparation method utilizes co-fermentation of coconut milk and cow milk, provides the unique-local flavor active lactobacillus beverage having a coconut local flavor for consumers and gives a novel local flavor and health care effects for active lactobacillus beverages. The coconut milk co-fermented active lactobacillus beverage has a unique local flavor, stable texture state and a smooth taste.
Description
Technical field
The present invention relates to a kind of active lactic acid bacteria drink, specifically, relate to a kind of coconut milk simultaneous fermentation type active lactic acid bacteria beverage and preparation method thereof.
Background technology
Milk-contained drink is mainly divided into allotment type milk-contained drink and fermented milk-containing drink in the market.Active lactic acid bacteria drink belongs to fermented milk-containing drink.Compatriots' ubiquity is drunk the situation of lactose malabsorption after cow's milk, the pursuit to healthy living along with economic development and people, and active lactic acid bacteria drink advances with average annual 40% speed in recent years.International and domestic active lactic acid bacteria drink market is all just towards healthy and hobby both direction development.
Coconut is the perennial tropical woody oleiferous plants crop of Palmae cocoanut.Crude fibre in coconut meat and albumen can reduce the absorption of body inner cholesterol and accelerate excretion; The multiple essential amino acid of human body and abundant vitamin are contained in coconut palm Ruzhong, are useful plantmilks.Research shows, coconut palm breast can reduce the blood lipid level of human body, and angiocardiopathy is had to good prevention and health-care effect.
Summary of the invention
The object of the present invention is to provide a kind of coconut milk simultaneous fermentation type live lactobacillus beverage with coconut local flavor.
Another object of the present invention is to provide the preparation method of above-mentioned coconut milk simultaneous fermentation type active lactic acid bacteria beverage.
Coconut milk simultaneous fermentation type active lactic acid bacteria beverage of the present invention is to be fermented and be prepared from altogether with cow's milk by coconut palm breast, and concrete grammar is as follows:
(1) coconut palm breast: coconut meat, coconut water are mixed to making beating with water, filter, filtrate makes coconut palm breast after sterilising and enzyme inactivating; Or adopt commercially available coconut powder dissolution filter to obtain coconut palm breast.
(2) sterilization after cow's milk or milk powder and sucrose batching dissolving homogeneous is made to milk:
(3) milk and coconut palm breast are mixed to the cooling rear inoculating lactic acid bacterium of mixed liquor, the quick cooling coconut milk simultaneous fermentation Yoghourt that makes after working up curd;
(4) step (3) gained coconut milk simultaneous fermentation Yoghourt is diluted with water, adds sucrose, citric acid, stabilizing agent and essence to mix simultaneously, homogeneous, can obtain coconut milk simultaneous fermentation type active lactic acid bacteria beverage.Fillingly make this product and in low-temperature preservation.
In above-mentioned steps (1), the weight ratio of coconut meat, coconut water and water is 1: 1-5: 3-7.Preferably the weight ratio of coconut meat, coconut water and water is 1: 2: 6.Described filtrate is incubated 15～30 minutes at 65 ℃-80 ℃ carries out pasteurize and the enzyme that goes out makes coconut palm breast again.
In above-mentioned steps (4), described coconut milk simultaneous fermentation Yoghourt is diluted with water, and the weight ratio of coconut milk simultaneous fermentation Yoghourt and water is 1: 1～3, preferably 1: 2.Described stabilizing agent is HM or propylene glycol alginate or its mixture, and stabilizing agent addition is 0.3%～0.6% (m/v).
The addition of described sucrose and citric acid is respectively 7%-10% (m/v) and 0.2%～0.5% (m/v).After described coconut milk simultaneous fermentation Yoghourt is diluted with water, go back the cocoanut flavour that raised path between farm fields adds 0.1～0.3% (m/v), strengthen coconut palm Flavor.(m/v) represent: grams per milliliter.(v/v) represent:
Milliliter/milliliter.At 80 ℃, be incubated the enzyme that goes out under 15～30 minutes, pasteurize obtains coconut palm breast.
Or adopt the method for commercially available coconut powder making coconut palm breast to be, and add after the water allotment of 8～15 times of weight, be heated to 80-i00 ℃, after filtration, make.
In above-mentioned steps (2), the preparation method of milk is as follows:
Milk powder addition is 8～12% (m/v) of made coconut milk simultaneous fermentation Yoghourt amount; Sucrose addition is the 7-10% (m/v) of coconut milk simultaneous fermentation Yoghourt amount; Then after adding dissolved in boiled water, adopt 18-25Mpa homogeneous, finally at 85 ℃～90 ℃ temperature, be incubated 20 minutes, sterilization.
In above-mentioned steps (3), the inoculation method of coconut milk simultaneous fermentation Yoghourt is as follows:
Coconut palm breast and milk mixing are placed in to fermentor, wherein coconut palm breast accounts for the 10%-30% (v/v) of mixed liquor: wait mixed liquor to be cooled to 50 ℃ and add below lactic acid bacteria, inoculum concentration is 2%-5% (v/v), wherein the ratio of lactobacillus bulgaricus and streptococcus thermophilus is 1: 1-2: then at 42 ℃～-45 ℃ environment bottom fermentation 3-5 hour, fermented rear be cooled to rapidly IO ℃ with.
Coconut milk simultaneous fermentation Yoghourt dilutes and the method for allocating is in above-mentioned steps (4):
In coconut milk simultaneous fermentation Yoghourt, add cold boiling water dilution, the weight ratio of Yoghourt and water is 1: 1-3: it is 0.3%～0.6% (ngv) of finished product cumulative volume that dilution adds stabilizing agent, addition simultaneously, 0.2%～0.5% citric acid; Finally add 0.1%～0.3% cocoanut flavour.
Finally by deployed yogurt mixed liquor input homogenizer, homogeneous under the pressure of 15-25MPa, carry out afterwards sterile filling finished product, finished product is transported to Storage in cold bank.
Compared with prior art, the present invention has following beneficial effect: the present invention adopts coconut palm breast to ferment altogether with cow's milk, for the biodiasmin material with coconut palm Flavor that consumer provides unique flavor, gives local flavor and health-care efficacy that active lactic acid bacteria drink is new.The unique flavor of product of the present invention, structural state is stable, mouthfeel is smooth.
The specific embodiment
Embodiment 1
The preparation method of coconut palm breast is as follows:
Coconut is removed to coconut palm clothing, shells and get coconut water, remove pericarp and get coconut meat 5kg, with 80 ℃ of blanching coconut palm pulp of hot water 1 minute, by coconut meat, coconut water and water, be 1: 2: 6 stirring arm by weight, pulled an oar liquid is filtered, filtrate obtains coconut palm breast at 25 minutes sterilising and enzyme inactivatings of 70 ℃ of insulations.
Yoghourt Production method is as follows:
Get sucrose 8kg, whole-fat milk powder 11k8, add 80L water to mix homogeneous under rear 20Mpm: emulsion is put: at 90 ℃-95 ℃, to be incubated sterilization in 20 minutes: in the emulsion after sterilization, to add 20L coconut palm breast to stir: to wait mixed liquor to be cooled to about 45 ℃ inoculations, inoculum concentration is 2% (v/v) (lactobacillus bulgaricus: streptococcus thermophilus is 1: 1), 42 ℃-43 ℃ ferment 3 hours, rear being cooled to rapidly below 10 ℃ of having fermented.
The method of Yoghourt formulated drink is as follows:
Get PGA (propylene glycol alginate) 675g, HMP225g, get sucrose 27kg, mix rear with hot water dissolving: then add Yoghourt 100L to add water to again cumulative volume and reach 300 liters, add citric acid 1.15kg, then stir after adding cocoanut flavour 690mL.By dilution homogeneous under 20MPa, then by filling the sour milk beverage of finished product, be placed in the storage of 0 ℃～Cool Room 4℃.
The preparation method of embodiment 2 coconut palm breasts is as follows:
Coconut is removed to coconut palm clothing, shells and get coconut water, remove pericarp and get coconut meat 5kg, with 80 ℃ of blanching coconut palm pulp of hot water 3 minutes, by coconut meat, coconut water and water weight ratio example, be 1: 1: 7 stirring to pulp, pulled an oar liquid is filtered, filtrate obtains coconut palm breast at 30 minutes sterilising and enzyme inactivatings of 65 ℃ of insulations.
Yoghourt Production method is as follows
Get sucrose 7kZ, milk powder 9kS, wherein skimmed milk powder 5.4kg, whole-fat milk powder 3.6kS, adds 70L water to mix homogeneous under rear 25Mpm: the emulsion after homogeneous is placed at 85 ℃-90 ℃ and is incubated sterilization in 20 minutes; In emulsion after sterilization, add 30L coconut palm breast to stir:
Deng mixed liquor, be cooled to about 45 ℃ inoculations, inoculum concentration is 5% (v/v) (lactobacillus bulgaricus: streptococcus thermophilus is 1: 2), 42 ℃～43 ℃ bottom fermentations 4 hours, rear being cooled to rapidly below 10 ℃ of having fermented.
The method of Yoghourt formulated drink is as follows:
Get PGAl.2kS, sucrose 13kg, mixes, and mixes rear with hot water dissolving: then add Yoghourt 100L to add water to cumulative volume again and reach 200 liters, add citric acid 1.0kg, then stir after adding cocoanut flavour 450mL.By dilution homogeneous under 18MPa, then by the sour milk beverage sterile filling of finished product, be placed in the storage of 0 ℃～Cool Room 4℃.
Embodiment 3
The preparation method of coconut palm breast is as follows:
Coconut is removed to coconut palm clothing, shells and get coconut water, remove pericarp and get coconut meat 5kg, with 80 ℃ of blanching coconut palm pulp of hot water 5 minutes, by coconut meat, coconut water and boiling water, be 1: 3: 5 stirring to pulp by weight, pulled an oar liquid is filtered, filtrate obtains coconut palm breast at 20 minutes sterilization enzyme inactivations of 75 ℃ of insulations.
Yoghourt Production method is as follows:
Get sucrose 9kg, milk powder 10kg, wherein skimmed milk powder 6kg, whole-fat milk powder 4kg, adds 75L water to mix homogeneous under rear 18Mpm: the emulsion after homogeneous is put-: at 85～90 ℃, factory, be incubated sterilization in 20 minutes; In emulsion after sterilization, add 25L coconut palm breast to stir: to wait mixed liquor to be cooled to about 45 ℃ inoculations, inoculum concentration is 3% (v/v) (lactobacillus bulgaricus: streptococcus thermophilus is 1: 1.5), 42 ℃～43 ℃ bottom fermentations 3 hours, rear being cooled to rapidly below 10 ℃ of having fermented.
The method of Yoghourt formulated drink is as follows:
Get HMPl.5kg, sucrose 27kg, mixes, and mixes rear with hot water dissolving: then add Yoghourt 100L to add water to cumulative volume again and reach 300 liters, add citric acid 1.5kg, then stir after adding cocoanut flavour 500mL.By dilution homogeneous under 20MPa,
Then by the sour milk beverage sterile filling of finished product, be placed in the storage of 0 ℃～Cool Room 4℃.
Embodiment 4
The preparation method of coconut palm breast and example 1 are basic identical, just change by weight coconut meat, coconut water and water into 1: 4: 4.Yoghourt Production method as:
Get sucrose 10kg, milk powder 12kg, wherein skimmed milk powder 7.2kg, whole-fat milk powder 4.8k, adds 85L water to mix homogeneous under rear 25Mpm: the emulsion after homogeneous is placed at 85 ℃-90 ℃ and is incubated sterilization in 20 minutes; In emulsion after sterilization, add 25L coconut palm breast to stir: to wait mixed liquor to be cooled to about 45 ℃ inoculations, inoculum concentration is 4% (v/v) (lactobacillus bulgaricus: streptococcus thermophilus is 1: 1), 42 ℃～43 ℃ bottom fermentations 5 hours, rear being cooled to rapidly below 10 ℃ of having fermented.
The method of Yoghourt formulated drink is as follows: get PGA2kg, sucrose 30kg, mixes rear with hot water dissolving: then add Yoghourt 100L to add water to cumulative volume again and reach 400 liters, add citric acid 900g, then stir after adding cocoanut flavour 900mL.By dilution homogeneous under 20MPa, then by the sour milk beverage sterile filling of finished product, be placed in the storage of 0 ℃～Cool Room 4℃.
Embodiment 5
The preparation method example 1 of coconut palm breast is identical.
Yoghourt Production method example 1 is basic identical just changes coconut palm breast addition as 25L into, and emulsion addition changes 75L into.
The method of Yoghourt formulated drink is as follows:
Get PGA 900g, HMP300g, get sucrose 27Kg, mix rear with hot water dissolving: then add Yoghourt 100L to be diluted with water to again cumulative volume and reach 300 liters, add citric acid 1.05kg, then stir after adding cocoanut flavour 600mL.By dilution homogeneous under 20MPa, then by filling the sour milk beverage of finished product, be placed in the storage of 0 ℃～Cool Room 4℃.
Embodiment 6
The preparation method of coconut palm breast: take commercially available coconut powder 3kg, add water 32L, be heated to 85 ℃ after mixing, be incubated 20 minutes, filter and make coconut palm breast.
Yoghourt Production method is as follows:
Get sucrose 8Kg, whole-fat milk powder 10Kg, add 70L water to mix homogeneous under rear 25Mpm: by 90 ℃-95 ℃, put-factory of the emulsion after homogeneous, to be incubated sterilization in 20 minutes: in the emulsion after sterilization, add 30L coconut palm breast and stir: waiting mixed liquor to be cooled to about 45 ℃ inoculations, inoculum concentration is 4% (v/v) (lactobacillus bulgaricus: streptococcus thermophilus is 1: 2,42 ℃ of 43 ℃-F ferment 3.5 hours, rear being cooled to rapidly below 10 ℃ of having fermented.
The method of Yoghourt formulated drink is as follows:
Get PGA 786g, HMP 214g, sucrose 27Kg mixes rear with hot water dissolving: then add Yoghourt 100L to add water to cumulative volume again and reach 300 liters, add citric acid 1.05kg, then stir after adding cocoanut flavour 650mL.By dilution homogeneous under 25MPa, then by the sour milk beverage sterile filling of finished product, be placed in the storage of 0 ℃～Cool Room 4℃.
Claims (10)
1. a preparation method for coconut milk simultaneous fermentation type active lactic acid bacteria beverage, is characterized in that being fermented and being prepared from altogether with cow's milk by coconut palm breast.
2. the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 1, is characterized in that described coconut palm breast ferments and comprises the steps: altogether with cow's milk
(1) coconut palm breast: coconut meat, coconut water are mixed to making beating with water, filter, filtrate makes coconut palm breast after sterilising and enzyme inactivating; Or adopt commercially available coconut powder dissolution filter to obtain coconut palm breast:
(2) sterilization after cow's milk or milk powder and sucrose batching dissolving homogeneous is made to milk:
(3) milk and coconut palm breast are mixed to the cooling rear inoculating lactic acid bacterium of mixed liquor, the quick cooling coconut milk simultaneous fermentation Yoghourt that makes after working up curd;
(4) step (3) gained coconut milk simultaneous fermentation Yoghourt is diluted with water, adds sucrose, citric acid, stabilizing agent and essence to allocate simultaneously, homogeneous, can obtain coconut milk simultaneous fermentation type active lactic acid bacteria beverage.
3. the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 2, its feature is very little:: the weight ratio of the described coconut meat of step (1), coconut water and water is 1: 1-5: 3-7.
4. the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 3, is characterized in that: the weight ratio of described coconut meat, coconut water and water is 1: 2: 6.
5. the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 2, is characterized in that: the described filtrate of step (1) makes coconut palm breast in go out for 15-30 minute enzyme and pasteurize of 65 ℃～80 ℃ insulations.
6. the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 2, is characterized in that: described in step (4), coconut milk simultaneous fermentation Yoghourt is diluted with water, and the weight ratio of coconut milk simultaneous fermentation Yoghourt and water is 1: 1-3.
7. the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 2, it is characterized in that: stabilizing agent described in step (4) is HM or propylene glycol alginate or its mixture, and the addition of stabilizing agent is 0.3%～0.6% (m/v).
8. the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 2, is characterized in that: described in step (4), the addition of sucrose and citric acid is respectively 7%-10% (m/v) and 0.1％-0.5％(m/v)。
9. the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 2, its feature exists: factory: the cocoanut flavour that also can add 0.15～0.3% (m/v) in step (4).
10. the coconut milk simultaneous fermentation type active lactic acid bacteria beverage that utilizes the arbitrary preparation method of claim 1～9 to obtain.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103828919A (en) * | 2013-12-27 | 2014-06-04 | 青岛碧水蓝天生物技术有限公司 | Coconut milk co-fermentation active lactobacillus beverage and production method thereof |
| WO2016086263A1 (en) * | 2014-12-03 | 2016-06-09 | Fremantle Gourmet Pty Ltd | Yoghurt composition |
| CN106136163A (en) * | 2016-07-13 | 2016-11-23 | 海口椰语堂餐饮文化有限公司 | A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof |
| CN106900851A (en) * | 2015-12-22 | 2017-06-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN107027885A (en) * | 2016-12-20 | 2017-08-11 | 广州合诚实业有限公司 | A kind of active coconut juice sour milk beverage and preparation method thereof |
| CN107373247A (en) * | 2017-07-14 | 2017-11-24 | 江苏微康生物科技有限公司 | A kind of hyperconcetration coconut palm slurry fermenation raw liquid and preparation method thereof |
-
2011
- 2011-10-19 CN CN201110317884.XA patent/CN103749679A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103828919A (en) * | 2013-12-27 | 2014-06-04 | 青岛碧水蓝天生物技术有限公司 | Coconut milk co-fermentation active lactobacillus beverage and production method thereof |
| WO2016086263A1 (en) * | 2014-12-03 | 2016-06-09 | Fremantle Gourmet Pty Ltd | Yoghurt composition |
| CN106900851A (en) * | 2015-12-22 | 2017-06-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN106136163A (en) * | 2016-07-13 | 2016-11-23 | 海口椰语堂餐饮文化有限公司 | A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof |
| CN107027885A (en) * | 2016-12-20 | 2017-08-11 | 广州合诚实业有限公司 | A kind of active coconut juice sour milk beverage and preparation method thereof |
| CN107027885B (en) * | 2016-12-20 | 2020-10-16 | 广州合诚实业有限公司 | Active coconut juice lactobacillus beverage and preparation method thereof |
| CN107373247A (en) * | 2017-07-14 | 2017-11-24 | 江苏微康生物科技有限公司 | A kind of hyperconcetration coconut palm slurry fermenation raw liquid and preparation method thereof |
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Application publication date: 20140430 |