CN103783161B - A kind of preparation method of houseleek active lactic acid bacteria drink - Google Patents
A kind of preparation method of houseleek active lactic acid bacteria drink Download PDFInfo
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- CN103783161B CN103783161B CN201410059121.3A CN201410059121A CN103783161B CN 103783161 B CN103783161 B CN 103783161B CN 201410059121 A CN201410059121 A CN 201410059121A CN 103783161 B CN103783161 B CN 103783161B
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Abstract
The invention discloses a kind of preparation method of houseleek active lactic acid bacteria drink, the method is with houseleek, milk, sugar etc. are raw material, by fermentation, mixture obtains houseleek active lactic acid bacteria drink, containing a large amount of biodiasmin in product of the present invention, regulating intestinal canal flora can be played, improve the effect of immunity, the more important thing is in added houseleek containing Encrinite polyose, houseleek saponin, SHILIANHUA flavone, the composition of the multiple beneficial healths such as JINGSHISUAN, have hypoglycemic, reducing blood lipid, protect the liver, antithrombotic, hemangiectasis and coronary artery, anticancer, improve immunity, eliminate the multi-efficiencies such as free radical, constant product quality of the present invention, sweet and sour taste, delicate mouthfeel, has the delicate fragrance of houseleek uniqueness, is the good merchantable brand in beverage.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of biodiasmin (breast) beverage, the preparation method of biodiasmin (breast) beverage of especially a kind of houseleek juice and milk co-fermentation.
Background technology
Milk-contained drink in the market can be divided into allotment type and fermented type two class substantially, and the product in the present invention belongs to fermented type one class.Along with the development of science and technology, the raising of people's living standard and the enhancing of health care consciousness, the active lactic acid bacteria drink of fermented type is more and more subject to the favor of people because having the health care such as regulating intestinal canal flora, raising immunity.Active lactic acid bacteria drink industry develops rapidly, has boundless prospect.
The houseleek that uses in the application (
graptopetalum paraguayense) be Crassulaceae, cyperus alternifolius belongs to a kind of fleshiness, perennial aithullium.Large quantity research shows that the Multiple components that it contains is highly beneficial to human health.Such as, Encrinite polyose has the physiologically actives such as hypoglycemic, reducing blood lipid, anti arteriosclerosis, anticoagulant, antithrombotic, can prevent and treat cardiovascular and cerebrovascular disease, also have simultaneously protect the liver, the effect such as fat-reducing; Houseleek saponin, JINGSHISUAN, SHILIANHUA flavone have hypoglycemic activity; Houseleek saponin also has the specific functions such as anticancer, anti-inflammatory, resist oxygen lack, antifatigue, raising immunity; SHILIANHUA flavone has hemangiectasis and effect coronarius; SHILIANHUA extract is good free radical scavenger, and it can activate hydroxyproline synzyme in collagen.In addition, houseleek is cool in nature, slightly sweet flavor, micro-acid, containing abundant dietary fiber, P, Ca, vitamin C, B
1, B
2, B
6, the multiple beneficial composition such as folic acid.
Biodiasmin (breast) beverage of the houseleek juice that the present invention develops and milk co-fermentation, both there are the various health cares of general biodiasmin (breast) beverage, there are again the various health-care efficacies of houseleek, and almost applicable all groups drink, and are the good choosings in drink.Especially general in three high phenomenons, cancer morbidity raises and people's health care consciousness strengthens today, no matter this product is as health products, or daily drink, and its value all highlights undoubtedly, will have wide market prospects.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of houseleek active lactic acid bacteria drink, the method utilizes houseleek juice and milk co-fermentation to obtain biodiasmin (breast) beverage, and method is as follows:
(1) preparation of sugary houseleek juice: houseleek is placed in after boiling water boils 0.5 ~ 1min, peeling mixes with pure water squeezes the juice, filters, and carries out sterilizing, cool for subsequent use in filtrate after adding sucrose, glucose;
(2) milk: milk and/or reconstituted milk make milk, pasteurization sterilizing, be cooled to about 35 DEG C for subsequent use, wherein reconstituted milk is dissolved in pure water by milk powder and makes, dry milk concentration is 0.32 ~ 1.6g/ml, and milk and reconstituted milk mixing milk are then by volume for the ratio of 1:2 ~ 4 is mixed;
(3) sterilized water: pure water sterilizing, cool for subsequent use;
(4) milk obtained with step (2) for sugary houseleek juice obtained for step (1) mixed, inoculating starter, then adopts any one the obtained beverage base fluid in A, B two kinds of techniques;
A: add 80 ~ 90%(and moisturizing volume=80 ~ 90% cumulative volume-sugary houseleek juice volume-milk volume-leavening volume that sterilized water is diluted to planned production finished beverage cumulative volume), carry out primary fermentation after being fully uniformly mixed, carry out after fermentation afterwards at low temperatures and obtain beverage base fluid;
B: carry out primary fermentation after being fully uniformly mixed, carries out after fermentation afterwards at low temperatures and obtains beverage base fluid;
(5) in the beverage base fluid that step (4) is obtained, add citric acid, stabilizing agent, edible pigment allocate, finally add sterilized water prepared by step (3) cumulative volume to planned production finished beverage, homogeneous, filling, refrigeration, namely obtain houseleek active lactic acid bacteria drink.
The preparation concrete steps of above-mentioned steps (1) sugary houseleek juice are as follows: the fresh houseleek blade taking the finished beverage cumulative volume 7% ~ 15% (m/v) of planned production, clean, be placed in after boiling water boils 0.5 ~ 1min and remove the peel, then according to the quality of fresh houseleek, pure water is added with the mass ratio of 1:1 ~ 3, mixing is squeezed the juice, and filters and obtains houseleek juice; In houseleek juice, add planned production finished beverage cumulative volume 4% ~ 10%(m/v) sucrose and 2% ~ 8%(m/v) glucose dissolve after, adopt pasteurization sterilizing, be cooled to about 35 DEG C, obtain sugary houseleek juice.
The mixing of described step (4) sugary houseleek juice, milk and sterilized water can be undertaken by following several mode:
1. in sugary houseleek juice, add the milk of planned production finished beverage cumulative volume 10% ~ 30% and the leavening of 5% ~ 10%, then with sterilized water, namely volume is complemented to 80 ~ 90%(of finished beverage cumulative volume according to A technique: moisturizing volume=80 ~ 90% cumulative volume-sugary houseleek juice volume-milk volume-leavening volume); According to B technique then without the need to supplementary sterilized water;
2. in sugary houseleek juice, add the milk reconstituted milk mixing milk of planned production finished beverage cumulative volume 2% ~ 20% and the leavening of 5% ~ 10%, then with sterilized water, namely volume is complemented to 80 ~ 90%(of finished beverage cumulative volume according to A technique: moisturizing volume=80 ~ 90% cumulative volume-sugary houseleek juice volume-milk volume-leavening volume); According to B technique then without the need to supplementary sterilized water;
3. in sugary houseleek juice, add the reconstituted milk of finished beverage cumulative volume 5% ~ 20% and the leavening of 5% ~ 10% of planned production, then with sterilized water, namely volume is complemented to 80 ~ 90%(of finished beverage cumulative volume according to A technique: moisturizing volume=80 ~ 90% cumulative volume-sugary houseleek juice volume-milk volume-leavening volume); According to B technique then without the need to supplementary sterilized water.
Described primary fermentation temperature is 30 ~ 42 DEG C, fermentation time 14 ~ 20h, and low temperature after fermentation temperature is 4 ~ 10 DEG C, and fermentation time is 20 ~ 30h.
The concrete operations of described step (5) are as follows: according to adding planned production finished beverage cumulative volume 0% ~ 0.5%(m/v in beverage base fluid) citric acid, the edible chlorophyll of 0.03% ~ 0.06% (m/v), the stabilizing agent of 0.2% ~ 0.6% (m/v) ratio, first after taking three kinds of material mixing, be dissolved in the hot water (volume is 10% of planned production finished beverage cumulative volume) of 65 ~ 70 DEG C, abundant dissolving, mixes with beverage base fluid after pasteurization cooling again;
If adopt this step of A technique in step (4), without the need to supplementing sterilized water again, if adopt B technique in step (4), need to add sterilized water prepared by step (3) cumulative volume to planned production finished beverage, after mixing under the pressure of 15 ~ 25MPa after homogeneous, carry out sterile filling, 2 ~ 6 DEG C of refrigerations, namely obtain houseleek active lactic acid bacteria drink.
Aforementioned stable agent is sodium carboxymethylcellulose or sodium carboxymethylcellulose and the xanthans mixture that is mixed of 3:1 in mass ratio.
The preparation method of described leavening is as follows:
1. the glucose of milk (containing milk volume 0% ~ 8%(m/v)) after 121 DEG C of sterilizing 15min also cooling, add lactobacillus suspension in the ratio adding 0.1 ml lactobacillus suspension in every 10ml milk, and after cultivating 24 ~ 36h at 30 ~ 42 DEG C, obtained elementary bacterium liquid.Wherein lactobacillus suspension by lactobacillus bulgaricus liquid (
lactobacillus bulgaricus) liquid and Lactobacillus casei (
lactobacillus casei) ratio of liquid 1:2 ~ 3 by volume mixes, before two kinds of bacterium liquid mixing, concentration are 1 × 10
6individual/ml; The two kinds of bacterial classifications adopted all are purchased from Guangdong Province's Culture Collection, lactobacillus bulgaricus bacterium numbering: GIM1.80, and species L. casei is numbered: GIM1.159.
2. expanding method of completing the square be enlargement method step by step, specific as follows: the glucose at pasteurized milk (containing milk volume 0% ~ 8%(m/v)) in access the elementary bacterium liquid of its volume 10%, at 30 ~ 42 DEG C, cultivate about 24h, after solidifying, obtain secondary bacterium liquid; Glucose at next stage pasteurized milk (containing milk volume 0% ~ 8%(m/v)) the middle secondary bacterium liquid accessing its volume 10%, continue at identical conditions to cultivate, every grade obtain bacterium liquid all can be used as leavening for the production of, in order to meet the amount of the leavening needed for final fermentation, generally carry out 1 ~ 3 grade spreading cultivation according to above operation, afterbody cultivation temperature is with front what is consistent, but the time is 24 ~ 36h.
In above-mentioned steps (3), sterilized water sterilising conditions is 121 DEG C, and 15min, is cooled to about 35 DEG C after sterilizing.
In the present invention, milk is conventional commercial plain chocolate (meeting GB 25190), and the milk powder that reconstituted milk preparation uses is conventional commercial milk powder (meeting GB 19644).
Advantage and the technique effect of the inventive method are as follows:
Containing a large amount of biodiasmin in product of the present invention, regulating intestinal canal flora can be played, improve the effect of immunity, the more important thing is the composition containing the multiple beneficial health such as Encrinite polyose, houseleek saponin, SHILIANHUA flavone, JINGSHISUAN in added houseleek, there is hypoglycemic, reducing blood lipid, protect the liver, antithrombotic, hemangiectasis and coronary artery, anticancer, improve immunity, eliminate the multi-efficiencies such as free radical.Constant product quality of the present invention, sweet and sour taste, delicate mouthfeel, has the delicate fragrance of houseleek uniqueness, is the good merchantable brand in beverage.
Biodiasmin (breast) beverage of the houseleek juice that the present invention develops and milk co-fermentation, both there are the various health cares of general biodiasmin (breast) beverage, there are again the various health-care efficacies of houseleek, and almost applicable all groups drink, and are the good choosings in drink.Especially general in three high phenomenons, cancer morbidity raises and people's health care consciousness strengthens today, no matter this product is as health products, or daily drink, and its value all highlights undoubtedly, will have wide market prospects.
Detailed description of the invention
Below by embodiment, the present invention is described in further detail; but scope is not limited to described content; method operating all according to a conventional method if no special instructions in the present embodiment, agents useful for same employing conventional commercial reagent if no special instructions or the reagent configured according to a conventional method.
embodiment 1
(1) preparation of leavening
In the milk of 121 DEG C of sterilizing 15min, 0.6 ml lactobacillus suspension is accessed (by lactobacillus bulgaricus toward 60ml
The ratio of liquid and Lactobacillus casei liquid 1:2 by volume mixes, and before two kinds of bacterium liquid mixing, concentration are 1 × 10
6individual/ml), at 37 DEG C, cultivate 30h, obtain required leavening;
(2) preparation of sugary houseleek juice
The selected afterwash of fresh houseleek, takes 100g, removes the peel after boiling water boiling 0.5min, add the mixing of 100ml pure water, squeeze the juice, get filtrate after filtration and add 80g sucrose, 40g glucose, adopt pasteurization sterilizing after dissolving, be cooled to less than 35 DEG C, obtain sugary houseleek juice;
(3) meet the milk 300ml of standard GB25190 after testing, after pasteurization, be cooled to less than 35 DEG C;
(4) get pure water 450ml, 121 DEG C, 15min sterilizing is cooled to less than 35 DEG C after making sterilized water;
(5) concrete operations of fermenting are as follows:
After the sugary houseleek juice obtain step (2), (3) and milk mix, the leavening made in access 60ml step (1), then add the obtained sterilized water of step (4), make volume reach 900ml, primary fermentation is started after stirring fully mixing, temperature maintains about 37 DEG C, and fermentation time is 16h, cools to rapidly 4 ~ 10 DEG C after primary fermentation completes, and maintain this temperature range, after fermentation 24h, namely completes whole sweat, obtains beverage base fluid;
(6) beverage base fluid is to the allotment of beverage product
Take 4g sodium carboxymethylcellulose and xanthan gum mixtures (mixing quality is than being 3:1), 0.3g edible chlorophyll, be dissolved in the hot water of 100ml 70 DEG C after being dry mixed, after abundant dissolving, adopt pasteurization sterilizing, treat that temperature is down to less than 35 DEG C, add in above-mentioned beverage base fluid, homogenizer is inputted after stirring, homogeneous under the pressure of 20MPa, carry out sterile filling afterwards, gained finished product is transported to the refrigeration of 2 ~ 6 DEG C, freezer, namely houseleek active lactic acid bacteria drink is obtained, the beverage sweet and sour taste that the present embodiment is obtained, delicate mouthfeel, there is the delicate fragrance of houseleek uniqueness.
In this embodiment, milk used is Eurasian plain chocolate.
embodiment 2
(1) leavening preparation
Toward 80ml through the glucose of the milk (containing milk volume 4%(m/v) of 121 DEG C of sterilizing 15min) in access 0.8 ml lactobacillus suspension (mixed by the ratio of lactobacillus bulgaricus liquid and Lactobacillus casei liquid 1:3 by volume, the concentration before two kinds of bacterium liquid mixing is 1 × 10
6individual/ml), at 35 DEG C, cultivate 30h, obtain required leavening;
(2) preparation of sugary houseleek juice
The selected afterwash of fresh houseleek, takes 100g, removes the peel after boiling water boiling 1min, add the mixing of 300ml pure water, squeeze the juice, get filtrate after filtration and add 80g sucrose, 60g glucose, adopt pasteurization sterilizing after dissolving, be cooled to less than 35 DEG C, obtain sugary houseleek juice;
(3) meet the milk 300ml of standard GB25190, after testing, after pasteurization, be cooled to less than 35 DEG C;
(4), get pure water 250ml, 121 DEG C, 15min sterilizing is cooled to less than 35 DEG C after making sterilized water;
(5) concrete operations of, fermenting are as follows:
After the sugary houseleek juice made in step (2), (3) and milk mix, the leavening made in access 80ml step (1), primary fermentation is started after stirring fully mixing, temperature maintains 35 DEG C, and fermentation time is 16h, cools to rapidly 4 ~ 10 DEG C after primary fermentation completes, and maintain this temperature range, after fermentation 24h, namely completes whole sweat, obtains beverage base fluid;
(6) beverage base fluid is to the allotment of beverage product
Take 6g sodium carboxymethylcellulose and xanthan gum mixtures (mixing quality is than being 3:1), 0.3g edible chlorophyll, 1g citric acid, being dry mixed is evenly dissolved in the hot water of 100ml 70 DEG C, after abundant dissolving, adopt pasteurization sterilizing, treat that temperature is down to about 35 DEG C, add in above beverage base fluid, sterilized water to the cumulative volume adding step (4) more obtained is 1L, homogenizer is inputted after stirring, homogeneous under the pressure of 25MPa, carry out sterile filling afterwards, gained finished product is transported to the refrigeration of 2 ~ 6 DEG C, freezer, namely houseleek active lactic acid bacteria drink is obtained, the beverage sweet and sour taste that the present embodiment is obtained, delicate mouthfeel, there is the delicate fragrance of houseleek uniqueness.
In this embodiment, milk used is Mongolia Ox's plain chocolate.
embodiment 3
(1) preparation of leavening
Toward 80ml through the glucose of the milk (containing milk volume 6%(m/v) of 121 DEG C of sterilizing 15min) in access 0.8 ml lactobacillus suspension (mixed by the ratio of lactobacillus bulgaricus liquid and Lactobacillus casei liquid 1:3 by volume, the concentration before two kinds of bacterium liquid mixing is 1 × 10
6individual/ml) at 39 DEG C, cultivate 25h, obtain required leavening;
(2) preparation of sugary houseleek juice
The selected afterwash of fresh houseleek, takes 70g, removes the peel after boiling water boiling 0.8min, adds the mixing of 210ml water, squeezes the juice, get filtrate after filtration, add 60g sucrose, 40g glucose, adopt pasteurization sterilizing after dissolving, be cooled to less than 35 DEG C, obtain sugary houseleek juice;
(3) meet the milk 150ml of standard GB25190 after testing, after pasteurization, be cooled to less than 35 DEG C;
(4) get pure water 450ml, 121 DEG C, 15min sterilizing is cooled to less than 35 DEG C after making sterilized water;
(5) concrete operations of fermenting are as follows:
After the sugary houseleek juice made in step (2), (3) and milk mix, the leavening made in access 80ml step (1), primary fermentation is started after stirring fully mixing, temperature maintains about 39 DEG C, and fermentation time is 14h, cools to rapidly 4 ~ 10 DEG C after primary fermentation completes, and maintain this temperature range, after fermentation 20h, namely completes whole sweat, obtains beverage base fluid;
(6) beverage base fluid is to the allotment of beverage product
Take 6g sodium carboxymethylcellulose, 0.3g edible chlorophyll, 2g citric acid, being dry mixed is evenly dissolved in the hot water of 100ml 65 DEG C, after abundant dissolving, adopt pasteurization sterilizing, treat that temperature is down to less than 35 DEG C, add in above-mentioned beverage base fluid, add the sterilized water that step (4) is obtained again, be 1L to cumulative volume, homogenizer is inputted after stirring, homogeneous under the pressure of 18MPa, carry out sterile filling afterwards, gained finished product is transported to the refrigeration of 2 ~ 6 DEG C, freezer, namely houseleek active lactic acid bacteria drink is obtained, the beverage sweet and sour taste that the present embodiment is obtained, delicate mouthfeel, there is the delicate fragrance of houseleek uniqueness.
In this embodiment, milk used is the special dense plain chocolate of butterfly spring.
embodiment 4
(1) preparation of leavening
Toward 100ml through the glucose of the milk (containing milk volume 4%(m/v) of 121 DEG C of sterilizing 15min) in access 1 ml lactobacillus suspension (mixed by the ratio of lactobacillus bulgaricus liquid and Lactobacillus casei liquid 1:3 by volume, the concentration before two kinds of bacterium liquid mixing is 1 × 10
6individual/ml), at 42 DEG C, cultivate 24h, obtain required leavening;
(2) preparation of houseleek juice
The selected afterwash of fresh houseleek, takes 100g, and boiling water boiling 0.5min removes the peel, and adds the mixing of 200ml water, squeezes the juice, get filtrate after filtration, add 40g sucrose, 80g glucose, adopt pasteurization sterilizing after dissolving, be cooled to less than 35 DEG C, obtain sugary houseleek juice;
(3) get 16g skimmed milk power, be dissolved in 50ml water, after adopting pasteurization sterilizing, be cooled to less than 35 DEG C;
(4) get pure water 600ml, 121 DEG C, 15min sterilizing is cooled to less than 35 DEG C after making sterilized water;
(5) concrete operations of fermenting are as follows:
After the sugary houseleek juice made in step (2), (3) and milk mix, the leavening made in access 50ml step (1), then add the obtained sterilized water of step (4), make volume reach 800ml, primary fermentation is started after stirring fully mixing, temperature maintains 42 DEG C, and fermentation time is 15h, cools to rapidly 4 ~ 10 DEG C after primary fermentation completes, and maintain this temperature range, after fermentation 30h, namely completes whole sweat, obtains beverage base fluid;
(6) beverage base fluid is to the allotment of beverage product
Take the sodium carboxymethylcellulose of 2g, 0.4g edible chlorophyll, 3g citric acid, being dry mixed is evenly dissolved in the hot water of 200ml 65 DEG C, after abundant dissolving, adopt pasteurization sterilizing, treat that temperature is down to less than 35 DEG C, add in above-mentioned beverage base fluid, homogenizer is inputted after stirring, homogeneous under the pressure of 15MPa, carries out sterile filling afterwards, and gained finished product is transported to the refrigeration of 2 ~ 6 DEG C, freezer, namely houseleek active lactic acid bacteria drink is obtained, the beverage sweet and sour taste that the present embodiment is obtained, delicate mouthfeel, has the delicate fragrance of houseleek uniqueness.
In this embodiment, milk used is the special dense plain chocolate of butterfly spring, and milk powder is Erie's high-protein skim high-calcium milk powder.
embodiment 5
(1) preparation of leavening
The elementary bacterium liquid of leavening 7.2ml(in Example 4) access the glucose of 72ml through the milk (containing milk volume 5%(m/v) of 121 DEG C of sterilizing 15min) in, at 30 DEG C, cultivate 36h, obtain required leavening;
(2) preparation of sugary houseleek juice
The selected afterwash of fresh houseleek, takes 120g, removes the peel after boiling water boiling 0.9min, adds the mixing of 360ml water, squeezes the juice, get filtrate after filtration, add 100g sucrose, 20g glucose, adopt pasteurization sterilizing after dissolving, be cooled to less than 35 DEG C, obtain sugary houseleek juice;
(3) get 48g skimmed milk power, be dissolved in 150ml water, after adopting pasteurization sterilizing, be cooled to less than 35 DEG C;
(4) get pure water 450ml, 121 DEG C, 15min sterilizing is cooled to less than 35 DEG C after making sterilized water;
(5) concrete operations of fermenting are as follows:
After the sugary houseleek juice made in step (2), (3) and milk mix, the leavening made in access 70ml step (1), primary fermentation is started after stirring fully mixing, temperature maintains about 30 DEG C, and fermentation time is 20h, cools to rapidly 4 ~ 10 DEG C after primary fermentation completes, and maintain this temperature range, after fermentation 25h, namely completes whole sweat, obtains beverage base fluid;
(6) beverage base fluid is to the allotment of beverage product:
Take 5g sodium carboxymethylcellulose and xanthan gum mixtures (mixing quality is than being 3:1), 0.6g edible chlorophyll, being dry mixed is evenly dissolved in the hot water of 100ml 70 DEG C, after abundant dissolving, adopt pasteurization sterilizing, treat that temperature is down to less than 35 DEG C, add in above beverage base fluid, add the sterilized water that step (4) is obtained again, be 1L to cumulative volume, homogenizer is inputted after stirring, homogeneous under the pressure of 20MPa, carry out sterile filling afterwards, gained finished product is transported to the refrigeration of 2 ~ 6 DEG C, freezer, namely houseleek active lactic acid bacteria drink is obtained, the beverage sweet and sour taste that the present embodiment is obtained, delicate mouthfeel, there is the delicate fragrance of houseleek uniqueness.
In this embodiment, milk used is the special dense plain chocolate of butterfly spring, and milk powder is Erie's high-protein skim high-calcium milk powder.
embodiment 6
(1) preparation of leavening
The leavening obtained in Example 5 10ml(level bacterium liquid) access the glucose of 100ml through 121 DEG C of sterilizing 15min milk (containing milk volume 8%(m/v)) in, at 39 DEG C, cultivate 30h, obtain required leavening;
(2) preparation of sugary houseleek juice
The selected afterwash of fresh houseleek, takes 100g, removes the peel after boiling water boiling 1min, adds the mixing of 200ml pure water, squeezes the juice, get filtrate after filtration, add 70g sucrose, 30g glucose, adopt pasteurization sterilizing after dissolving, be cooled to less than 35 DEG C, obtain sugary houseleek juice;
(3) get 16g skimmed milk power, be dissolved in 50ml water, then mix with the milk that 20ml meets standard GB6914 after testing, after adopting pasteurization sterilization, be cooled to less than 35 DEG C;
(4) get pure water 450ml, 121 DEG C, 15min sterilizing is cooled to less than 35 DEG C after making sterilized water;
(5) concrete operations of fermenting are as follows:
After the sugary houseleek juice made in step (2), (3) and mixing milk mix, the leavening made in access 100ml step (1), primary fermentation is started after stirring fully mixing, temperature maintains 35 DEG C, and fermentation time is 17h, cools to rapidly 4 ~ 10 DEG C after primary fermentation completes, and maintain this temperature range, after fermentation 24h, namely completes whole sweat, obtains beverage base fluid;
(6) beverage base fluid is to the allotment of beverage product
Take 4g sodium carboxymethylcellulose and xanthan gum mixtures (mixing quality is than being 3:1), 0.4g edible chlorophyll, 2g citric acid, being dry mixed is evenly dissolved in the hot water of 100ml 70 DEG C, after abundant dissolving, adopt pasteurization sterilizing, treat that temperature is down to less than 35 DEG C, add in above-mentioned beverage base fluid, add the sterilized water that step (4) is obtained again, be 1L to cumulative volume, homogenizer is inputted after stirring, homogeneous under the pressure of 25MPa, carry out sterile filling afterwards, gained finished product is transported to the refrigeration of 2 ~ 6 DEG C, freezer, namely houseleek active lactic acid bacteria drink is obtained, the beverage sweet and sour taste that the present embodiment is obtained, delicate mouthfeel, there is the delicate fragrance of houseleek uniqueness.
In this embodiment, milk used is the special dense plain chocolate of butterfly spring, and milk powder is Erie's high-protein skim high-calcium milk powder.
embodiment 7
(1) preparation of leavening
In the present embodiment, leavening preparation is identical with embodiment 3 step (1);
(2) preparation of sugary houseleek juice
The selected afterwash of fresh houseleek, takes 100g, removes the peel after boiling water boiling 0.6min, add the mixing of 300ml water, squeeze the juice, after filtration, get filtrate, add 50g sucrose, 50g glucose, adopt pasteurization sterilizing after dissolving, be cooled to less than 35 DEG C, obtain sugary houseleek juice;
(3) get 32g skimmed milk power, be dissolved in 100ml water, then mix with the milk that 50ml meets standard GB6914 after testing, after adopting pasteurization sterilization, be cooled to less than 35 DEG C;
(4) get pure water 400ml, 121 DEG C, 15min sterilizing is cooled to less than 35 DEG C after making sterilized water;
(5) concrete operations of fermenting are as follows:
After the sugary houseleek juice made in step (2), (3) and milk mix, the leavening made in access 90ml step (1), primary fermentation is started after stirring fully mixing, temperature maintains 39 DEG C, and fermentation time is 16h, cools to rapidly 4 ~ 10 DEG C after primary fermentation completes, and maintain this temperature range, after fermentation 24h, namely completes whole sweat, obtains beverage base fluid;
(6) beverage base fluid is to the allotment of beverage product
Take 3g sodium carboxymethylcellulose and xanthan gum mixtures (mixing quality is than being 3:1), 0.5g edible chlorophyll, being dry mixed is evenly dissolved in the hot water of 100ml 68 DEG C, after abundant dissolving, adopt pasteurization sterilizing, treat that temperature is down to less than 35 DEG C, add in above-mentioned beverage base fluid, add the sterilized water that step (4) is obtained again, be 1L to cumulative volume, homogenizer is inputted after stirring, homogeneous under the pressure of 20MPa, carry out sterile filling afterwards, complete rear finished product is transported to the refrigeration of 2 ~ 6 DEG C, freezer, namely houseleek active lactic acid bacteria drink is obtained, the beverage sweet and sour taste that the present embodiment is obtained, delicate mouthfeel, there is the delicate fragrance of houseleek uniqueness.
In this embodiment, milk used is Erie's plain chocolate, and milk powder is Erie's high-protein skim high-calcium milk powder.
embodiment 8
(1) preparation of leavening
In the present embodiment, leavening preparation method is identical with embodiment 3 step (1);
(2) preparation of sugary houseleek juice
The selected afterwash of fresh houseleek, takes 100g, removes the peel after boiling water boiling 0.7min, adds the mixing of 300ml water, squeezes the juice, get filtrate after filtration, add 40g sucrose, 70g glucose, adopt pasteurization sterilizing after dissolving, be cooled to less than 35 DEG C, obtain sugary houseleek juice;
(3) get 48g skimmed milk power, be dissolved in 150ml water, then mix with the milk that 50ml meets standard GB6914 after testing, after adopting pasteurization sterilization, be cooled to less than 35 DEG C;
(4) get pure water 350ml, 121 DEG C, 15min sterilizing is cooled to less than 35 DEG C after making sterilized water;
(5) concrete operations of fermenting are as follows:
After the sugary houseleek juice made in step (2), (3) and milk mix, the leavening made in access 80ml step (1), then add the obtained sterilized water of step (4), make volume reach 900ml, primary fermentation is started after stirring fully mixing, temperature maintains about 30 DEG C, and fermentation time is 20h, cools to rapidly 4 ~ 10 DEG C after primary fermentation completes, and maintain this temperature range, after fermentation 24h, namely completes whole sweat, obtains beverage base fluid;
(6) beverage base fluid is to the allotment of beverage product
Take 4g sodium carboxymethylcellulose and xanthan gum mixtures (mixing quality is than being 3:1), 0.4g edible chlorophyll, being dry mixed is evenly dissolved in the hot water of 100ml 70 DEG C, after abundant dissolving, adopt pasteurization sterilizing, treat that temperature is down to about 35 DEG C, add in above-mentioned beverage base fluid, homogenizer is inputted after stirring, homogeneous under the pressure of 20MPa, carry out sterile filling afterwards, gained finished product is transported to the refrigeration of 2 ~ 6 DEG C, freezer, namely houseleek active lactic acid bacteria drink is obtained, the beverage sweet and sour taste that the present embodiment is obtained, delicate mouthfeel, there is the delicate fragrance of houseleek uniqueness.
In this embodiment, milk used is the special dense plain chocolate of butterfly spring, and milk powder is Erie's high-protein skim high-calcium milk powder.
embodiment 9:the sensory evaluation of houseleek active lactic acid bacteria drink prepared by the present invention
Adopt blank mode to carry out, point overall sensation, fragrance, color and luster, mouthfeel, acidity, sugariness and structural state several index, point excellent, good, in, poor and differ from and evaluate, result is as follows:
Claims (4)
1. a preparation method for houseleek active lactic acid bacteria drink, is characterized in that carrying out as follows:
(1) preparation of sugary houseleek juice: houseleek is placed in after boiling water boils 0.5 ~ 1min, peeling mixes with pure water squeezes the juice, filters, and carries out sterilizing, cool for subsequent use in filtrate after adding sucrose, glucose;
(2) milk: milk and/or reconstituted milk make milk, pasteurization sterilizing, cools for subsequent use, and wherein reconstituted milk is dissolved in pure water by milk powder and makes, and dry milk concentration is 0.32 ~ 1.6g/ml; Milk and reconstituted milk mixing milk are then by volume for the ratio of 1:2 ~ 4 is mixed;
(3) sterilized water: pure water sterilizing, cool for subsequent use;
(4) milk obtained with step (2) for sugary houseleek juice obtained for step (1) mixed, inoculating starter, then adopts any one the obtained beverage base fluid in A, B two kinds of techniques;
A: add sterilized water prepared by step (3) and be diluted to 80 ~ 90% of planned production finished beverage cumulative volume, carry out primary fermentation after being fully uniformly mixed, carry out after fermentation afterwards at low temperatures and obtain beverage base fluid;
B: carry out primary fermentation after being fully uniformly mixed, carries out after fermentation afterwards at low temperatures and obtains beverage base fluid;
(5) in the beverage base fluid that step (4) is obtained, add citric acid, stabilizing agent, edible pigment allocate, if adopt this step of A technique in last step (4), without the need to supplementing sterilized water again, if adopt B technique in step (4), need to add sterilized water prepared by step (3) cumulative volume to planned production finished beverage, homogeneous, filling, refrigeration, namely obtain houseleek active lactic acid bacteria drink;
The preparation concrete steps of described step (1) sugary houseleek juice are as follows: the fresh houseleek taking finished beverage cumulative volume 7% ~ 15% m/v of planned production, clean, be placed in after boiling water boils 0.5 ~ 1min and remove the peel, then according to the quality of fresh houseleek, pure water is added with the mass ratio of 1:1 ~ 3, mixing is squeezed the juice, and filters and obtains houseleek juice; Add the sucrose of planned production finished beverage cumulative volume 4% ~ 10% m/v and the glucose dissolving of 2% ~ 8% m/v in houseleek juice after, adopt pasteurization sterilizing, be cooled to less than 35 DEG C, obtain sugary houseleek juice;
Described primary fermentation temperature is 30 ~ 42 DEG C, fermentation time 14 ~ 20h, and low temperature after fermentation temperature is 4 ~ 10 DEG C, and fermentation time is 20 ~ 30h;
The preparation method of described leavening is as follows:
1. the milk-based liq of milk volume 0% ~ 8% m/v glucose will be contained after 121 DEG C of sterilizing 15min also cooling, the ratio of 0.1 ml lactobacillus suspension is added in every 10ml, add lactobacillus suspension and cultivate 24 ~ 36h at 30 ~ 42 DEG C, obtained elementary bacterium liquid, wherein lactobacillus suspension is mixed by the ratio of lactobacillus bulgaricus liquid and Lactobacillus casei liquid 1:2 ~ 3 by volume, and the concentration before two kinds of bacterium liquid mixing is 1 × 10
6individual/ml;
2. expanding method of completing the square be enlargement method step by step, specific as follows: the elementary bacterium liquid accessing its volume 10% in the pasteurized milk containing milk volume 0% ~ 8% m/v glucose, cultivates about 24h, obtain secondary bacterium liquid after solidifying at 30 ~ 42 DEG C; In the pasteurized milk of next stage containing the glucose of milk volume 0% ~ 8% m/v, access the secondary bacterium liquid of its volume 10%, continue at identical conditions to cultivate, every grade of bacterium liquid obtained all can be used as leavening for the production of.
2. the preparation method of houseleek active lactic acid bacteria drink according to claim 1, is characterized in that: sterilized water mixing prepared by step (4) sugary houseleek juice, milk and step (3) can be undertaken by following several mode:
1. in sugary houseleek juice, add the milk of planned production finished beverage cumulative volume 10% ~ 30% and the leavening of 5% ~ 10%, volume is complemented to 80 ~ 90% of finished beverage cumulative volume by the sterilized water then using step (3) to prepare according to A technique; According to B technique then without the need to supplementary sterilized water;
2. in sugary houseleek juice, add the milk reconstituted milk mixing milk of planned production finished beverage cumulative volume 2% ~ 20% and the leavening of 5% ~ 10%, volume is complemented to 80 ~ 90% of finished beverage cumulative volume by the sterilized water then using step (3) to prepare according to A technique; According to B technique then without the need to supplementary sterilized water;
3. in sugary houseleek juice, add the reconstituted milk of finished beverage cumulative volume 5% ~ 20% and the leavening of 5% ~ 10% of planned production, volume is complemented to 80 ~ 90% of finished beverage cumulative volume by the sterilized water then using step (3) to prepare according to A technique; According to B technique then without the need to supplementary sterilized water.
3. the preparation method of houseleek active lactic acid bacteria drink according to claim 1, it is characterized in that the concrete operations of step (5) are as follows: according to the ratio of adding the citric acid of planned production finished beverage cumulative volume 0% ~ 0.5% m/v, the edible chlorophyll of 0.03% ~ 0.06% m/v, the stabilizing agent of 0.2% ~ 0.6% m/v in beverage base fluid, first after taking three kinds of material mixing, be dissolved in the hot water of 65 ~ 70 DEG C of planned production finished beverage cumulative volume 10 ~ 20%, abundant dissolving, mixes with beverage base fluid after pasteurization cooling again;
If adopt this step of A technique in step (4), without the need to supplementing sterilized water again, if adopt B technique in step (4), need to add sterilized water prepared by step (3) cumulative volume to planned production finished beverage, after mixing under the pressure of 15 ~ 25MPa after homogeneous, carry out sterile filling, refrigeration, namely obtains houseleek active lactic acid bacteria drink.
4. the preparation method of houseleek active lactic acid bacteria drink according to claim 1 or 3, is characterized in that: stabilizing agent is sodium carboxymethylcellulose or sodium carboxymethylcellulose and the xanthans mixture that is mixed of 3:1 in mass ratio.
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|---|---|---|---|---|
| CN1919016A (en) * | 2006-07-03 | 2007-02-28 | 华南农业大学 | Coconut milk simultaneous fermentation type active lactic acid bacteria beverage and its preparation method |
| CN103380931A (en) * | 2013-07-30 | 2013-11-06 | 常熟市汇丰食品有限公司 | Edible houseleek health juice beverage |
| CN103385507A (en) * | 2013-07-30 | 2013-11-13 | 常熟市汇丰食品有限公司 | Edible houseleek health beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1919016A (en) * | 2006-07-03 | 2007-02-28 | 华南农业大学 | Coconut milk simultaneous fermentation type active lactic acid bacteria beverage and its preparation method |
| CN103380931A (en) * | 2013-07-30 | 2013-11-06 | 常熟市汇丰食品有限公司 | Edible houseleek health juice beverage |
| CN103385507A (en) * | 2013-07-30 | 2013-11-13 | 常熟市汇丰食品有限公司 | Edible houseleek health beverage |
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