CN104186651B - A kind of brown lactic acid bacteria beverage and preparation method thereof - Google Patents
A kind of brown lactic acid bacteria beverage and preparation method thereof Download PDFInfo
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- CN104186651B CN104186651B CN201410375040.4A CN201410375040A CN104186651B CN 104186651 B CN104186651 B CN 104186651B CN 201410375040 A CN201410375040 A CN 201410375040A CN 104186651 B CN104186651 B CN 104186651B
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Abstract
Open a kind of brown lactic acid bacteria beverage of the present invention and preparation method thereof.This preparation method comprises the following steps: (1), by raw material A mix homogeneously, obtains mixed liquor A, mixed liquor A stands under 4～40 DEG C of temperature conditionss 1～10h, obtains slurry A；Described raw material A includes Lactose enzyme and the water of milk powder, 0.02%～0.2% of 8%～16%；(2) cool down after slurry A is carried out Maillard reaction, mix homogeneously with lactobacillus leaven, fermentation, turn over cylinder, homogenizing, cooling, obtain fermentation milk base material；(3) additive B of mix homogeneously is mixed with the fermentation milk base material described in step (2), obtain mixed liquid B, acid adjustment, homogenizing,；Described additive B includes emulsifying agent, stabilizer and water.Described preparation method technique is simple, shortens fermentation time, adds reducing sugar or pigment without extra, and in prepared brown milk drink, sugar content is low, and product can ensure good stability in shelf life.
Description
Technical field
The present invention relates to fermentative lactobacillus beverage, particularly to a kind of brown lactic acid bacteria beverage and preparation side thereof
Method.
Background technology
Brown milk drink is a class height sugar peracid, low viscous active lactic acid bacteria drink, its processing technique one
As be: by skimmed milk powder, with glucose and/or fructose high-temperature process generation Maillard reaction, then use dry
Lactobacillus paracasei (Lactobacillus casei) ferment, then with white sugar solution, acid adjustment, homogenizing,
Cooling, fill.This beverage is the best to eat, unique flavor, is favored by consumer very much, the most successfully
Product such as Japan's chlorella yakult.
But, due to product with the addition of substantial amounts of glucose, high fructose syrup so as to occur Maillard reaction,
And some products also need to additionally add pigment, brown milk drink sugar content of the prior art is the highest.
After consumer is edible, energy cannot metabolism completely, easily cause the diseases such as fat.Along with consumer is to joining
Expecting that whether healthy attention rate be more and more higher, this drawback is the most increasingly paid close attention to by consumers in general
And conflict.
In prior art, the brown milk drink of low sugar contents the most do not occur, this phenomenon inhibits greatly
The development of brown milk drink.
Summary of the invention
The technical problem to be solved is, overcomes prior art toffee milk beverage sugar content too
Height, easily causes the defect of the health problems such as consumer's obesity, it is provided that the brown milk drink of a kind of low sugar contents
Preparation method and prepared product.This preparation method preparation technology is simple, the brown milk drink prepared
Middle sugar content is low, the excellent effect such as color, matter structure, mouthfeel, color and luster and local flavor, and product sweet and sour taste,
Production cycle section, and the good stability of product.
The present inventor, with a kind of low sugar contents of preparation, the brown that the sensory effects of product is good simultaneously
Milk beverage is target, conducts in-depth research preparation technology, and inventor is in the product without any
Reducing sugar or pigment etc., to by adding Lactose enzyme, carrying out lactose decomposition, carry out Mei La subsequently
Moral reaction obtains brown lactic acid bacteria beverage, but has been found that: simply add Lactose enzyme in process,
The weak effects such as product colour, matter structure, mouthfeel, color and luster and the local flavor prepared, stability is the most bad.At this
On the basis of, the preparation method of brown lactic acid bacteria beverage is conducted in-depth research by inventor, finds: former
Content, the time of enzymolysis and the technique etc. of material color, matter structure, mouthfeel, color and luster and local flavor to finished product
Have a great impact Deng sensory effects.Above-mentioned each parameter and remaining technological parameter overall coordination, without
On the basis of reducing sugar and pigment, it is achieved that good color, matter structure, mouthfeel, color and luster and local flavor etc. are felt
Official's effect, and further, shorten fermentation time, the stability of product is greatly improved.
An object of the present invention is, it is provided that the preparation method of a kind of brown lactic acid bacteria beverage, described
Preparation method comprises the following steps:
(1) by raw material A mix homogeneously, mixed liquor A is obtained, by mixed liquor A 4～40 DEG C of temperature conditionss
Lower standing 1～10h, obtains slurry A；Described raw material A includes milk powder, 0.02%～0.2% of 8%～16%
Lactose enzyme and water；The summation of milk powder, Lactose enzyme and water is 100%；Described percentage ratio is for accounting for mixed liquor
The mass percent of A；
(2) cool down after described slurry A is carried out Maillard reaction, mix all with lactobacillus leaven
Even, fermentation, turn over cylinder, homogenizing, cooling, obtain fermentation milk base material；
(3) by the additive B of mix homogeneously, mix with the fermentation milk base material described in step (2),
Mixed liquid B, acid adjustment, homogenizing,；Described additive B includes emulsifying agent, stabilizer and water；
Also including sterilisation step in step (3), described sterilization is for carry out and/or at homogenizing before mix homogeneously
After carry out.
Hereinafter, for the preferred scheme of technique scheme, it is described further:
In step (1), described milk powder is the milk powder that this area is conventional, lactose content in described milk powder
Preferably 50%～60%, fat content is preferably less than 1.5%, and protein content is preferably
28%～35%, described percentage ratio is the mass percent accounting for milk powder.Described milk powder is preferably defat
Milk powder.According to common sense in the field, described skimmed milk powder typically need to meet " national food safety standard～
Milk powder " in GB 19644 about every regulation of skimmed milk powder.The fat content of described skimmed milk powder
Preferably less than 0.8%, protein content is preferably 32%～33%, and lactose content is preferably
52%～56%；Described percentage ratio is the mass percent accounting for skimmed milk powder.
In step (1), the addition of described milk powder is preferably 13%～14%, described percentage ratio
For accounting for the mass percent of described mixed liquor A.
In step (1), in described slurry A, the content of protein is preferably 2.6%～5.2%, more
Being 4%, described percentage ratio is the mass percent accounting for described mixed liquor A goodly.
In step (1), the addition of described Lactose enzyme is preferably 0.05%～0.08%, described
Percentage ratio is the mass percent accounting for described mixed liquor A.
In step (1), the addition of described water is preferably 83.8%～91.8%, is more preferably
85.92%～86.95%, described percentage ratio is the mass percent accounting for mixed liquor A.
In step (1), it is preferred that described mix homogeneously is first described milk powder and water to be mixed all
Even, then mix homogeneously with described Lactose enzyme.
In step (1), the method for described mixing and condition are method and the condition of this area routine.
Described mixing is preferably circulation stirring.Described incorporation time is preferably 20～45min；Described
The temperature of mixing be preferably 20～45 DEG C.
In step (1), the time of described standing is preferably 1.5～6h.
In step (2), the condition of described Maillard reaction is the condition that this area is conventional, preferably
It is 90～137 DEG C of reaction 10min～2.5h；It is more preferably 90～95 DEG C of reactions 2～2.5h, or,
125～137 DEG C of reactions 10～40min.
In step (2), the described cooling after Maillard reaction is preferably cooled to 25～40 DEG C, more
Goodly for being cooled to 35～37 DEG C.
In step (2), described lactic acid bacteria is preferably direct putting type granule fermented type lactic acid bacteria.Described
Lactic acid bacteria can be lactic acid bacteria A and/or lactic acid bacteria B.Lactic acid bacteria A can be streptococcus thermophilus
(Streptococcus thermophilus), bacillus bifidus (Bifidobacterium), bacillus acidophilus
(Lactobacillus acidophilus), Lactobacillus bulgaricus (Lactobacillus bulgaricus),
Lactobacillus salivarius (Lactobacillus salivarius), Streptococcus lactis (Lister) Lohnis 1909.554. (Streptococcus lactic), Mus
Lee's sugar lactobacillus (Lactobacillus rhamnosus), Lactococcus lactis subsp.lactis (Lactococcus
Lactis subsp.Lactis), lactococcus lactis subsp.cremoris (Lactococcus lactis subsp.
Cremoris), lactococcus lactis (Lactococcus lactis) and Leuconostoc mesenteroides (Leuconostoc
Mesenteroides), one or more in lactobacillus helveticus (Lactobacillus helveticus).
Lactic acid bacteria B of the present invention can include lactobacillus casei (Lactobacillus.casei) and/
Or Lactobacillus paracasei (Lactobacillus paracasei).
Described lactic acid bacteria A and the addition of lactic acid bacteria B are that every milliliter of slurry A adds 1 × 106Cfu～9
×106The lactic acid bacteria of cfu, the addition of described lactic acid bacteria B be every milliliter of slurry A add 1 ×
106Cfu～6 × 106The lactic acid bacteria of cfu.
In step (2), the temperature of described fermentation is preferably 25～40 DEG C, is more preferably 35～37 DEG C.
The time of described fermentation is preferably 20～60h, is more preferably 48～60h.
In step (2), the method turning over cylinder, homogenizing and cooling and condition after described fermentation are ability
The method of territory routine and condition.Described homogenizing is the most aseptically carried out.Described homogenizing is relatively
Goodly for double-stage homogenization.The temperature of described double-stage homogenization is preferably 25 DEG C～40 DEG C, is more preferably 35 DEG C
～37 DEG C.The pressure of described double-stage homogenization is the gross pressure of twice homogenization, preferably
18MPa～25MPa.The temperature of described cooling is preferably 10 DEG C～25 DEG C, is more preferably 16 DEG C～22 DEG C.
In step (3), the addition of described fermentation milk base material is preferably 18%～40%, more preferably
Being 20%～25%, described percentage ratio is the mass percent accounting for mixed liquid B.
In step (3), described emulsifying agent is the emulsifying agent that this area is conventional, is preferably comprised mono-acid
In glyceride, diglyceride, triglyceride, Sodium Caseinate and diacetyl tartarate monoglyceride
One or more.The content of described emulsifying agent need to follow GB2760, and " food additive uses health mark
Accurate " in regulation.The addition of described emulsifying agent is preferably 0.02%～0.1%, described percentage ratio
For accounting for the mass percent of mixed liquid B.
In step (3), the addition of described water is preferably 41%～76.67%, is more preferably
61.12%～69.92%, described percentage ratio is the mass percent accounting for described mixed liquid B.
In step (3), described mixed method is the method that this area is conventional, preferably stirring.
Described emulsifying agent and water are preferably the most first mixed by described mix homogeneously, then with described fermentation milk base
Material mixing；Described mixing is more preferably mixed for being first directly dissolved in warmed up water by described emulsifying agent
Close, cooling, then mix with described fermentation milk base material.The temperature of described intensification is preferably 65～75 DEG C,
The temperature of described cooling is preferably 15～30 DEG C.
When described sterilization is for carrying out before combination, preferably by described emulsifying agent and water mix homogeneously,
Sterilization, cooling, then mix homogeneously with described fermentation milk base material.
In step (3), during described mix homogeneously, preferably add adjuvant C.Described adjuvant C bag
Include one or more in stabilizer, sweet substance and dietary fiber.
Wherein, described sweet substance is this area routine sweet substance, preferably white sugar, A Si
One or more in Ba Tian, acesulfame potassium, sucralose, cyclamate and stevioside, are more preferably white
Saccharum Sinensis Roxb..The addition of described white sugar is preferably 5%～15%, is more preferably 9%～12%, described
Percentage ratio is the mass percent accounting for mixed liquid B.Described aspartame, acesulfame potassium, sucralose,
The content of cyclamate and stevioside need to be followed in GB2760 " food additive use sanitary standard "
Regulation.
Wherein, described dietary fiber is this area conventional dietary fiber, is preferably comprised inulin, oligomeric
One or more in fructose, oligomeric isomaltose, oligomeric galactose, oligomeric xylose and polydextrose.
The addition of described dietary fiber is preferably 0.1%～3%, is more preferably 0.8%～1.0%, described
Percentage ratio is the mass percent accounting for mixed liquid B.
Described stabilizer is this area conventional stabilizer, preferably soybean polysaccharide, pectin, alginic acid
One or more in propylene glycol ester and sodium carboxymethyl cellulose.The addition of described stabilizer is preferably
Being 0.2%～0.5%, described percentage ratio is the mass percent accounting for mixed liquid B.
Adjuvant C is added, the most first by described stabilizer, sweet substance and meals during described mixing
In fiber one or more, emulsifying agent and water mix homogeneously, then mix all with described fermentation milk base material
Even.
In step (3), the method for described sterilization and condition are method and the condition of this area routine,
Described sterilization is preferably under the conditions of 70～125 DEG C 4s～30min that sterilize, more preferably for kill at 125 DEG C
Bacterium 4s.
In step (3), described acid adjustment preferably regulation acidity pH to terminal is 3.5～3.75.Institute
The acid adjustment stated preferably adds acidity regulator acid adjustment；Described acidity regulator is that this area is conventional
One in acidity regulator, preferably tartaric acid, citric acid, sodium citrate, malic acid and lactic acid
Or it is multiple.The addition of described acidity regulator is preferably 0.01%～0.2%, is more preferably
0.06%～0.08%, described percentage ratio is the mass percent accounting for described mixed liquid B.
In step (3), the method for described homogenizing and condition are method and the condition of this area routine,
The temperature of described homogenizing is preferably 10～20 DEG C, and the pressure of described homogenizing is preferably 18～25MPa.
In step (3), after described homogenizing, preferably it is additionally added flavor substance.Described flavor substances
Matter is the flavor substance that this area is conventional, is preferably comprised edible essence, flavorant and natural enzymolysis and produces
One or more in thing.Wherein, described edible essence be preferably apple essence, aloe flavour or
Citrus flavor.The addition of described flavor substance is preferably less than 0.2%, but is not 0, described
Percentage ratio is the mass percent accounting for mixed liquid B.Described flavor substance is the most online to be added.
In step (3), after described homogenizing, preferably conventional to brown lactic acid bacteria according further to this area
Beverage carries out fill, storage.
The two of the purpose of the present invention are, it is provided that the brown lactic acid bacteria beverage that above-mentioned preparation method prepares.
On the basis of meeting common sense in the field, above-mentioned each optimum condition, can combination in any, i.e. get Ben Fa
Bright each preferred embodiments.
Agents useful for same of the present invention and raw material are the most commercially.
The most progressive effect of the present invention is:
(1) the preparation method preparation technology of the present invention is simple, without the extra reducing sugar added or pigment,
In the brown milk drink prepared, sugar content is low, and the effect such as color, matter structure, mouthfeel, color and luster and local flavor
Excellence, product sweet and sour taste, clean taste is pleasant.
(2) present invention optimization by strain, is combined with remaining feature, effectively shortens fermentation
Time.
(3) product that the present invention prepares can guarantee that good stability in shelf life.
Detailed description of the invention
Further illustrate the present invention below by the mode of embodiment, but the most therefore limit the present invention to
Among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to often
Rule method and condition, or select according to catalogue.
Embodiment 1
In the present embodiment, skimmed milk powder includes: the fat of 0.8%, the protein of 32%, the lactose of 56%,
Percentage ratio is the mass percent accounting for skimmed milk powder.
Preparation method:
(1) skimmed milk powder of 13% and the water of 86.92% being mixed, the Lactose enzyme of addition 0.08% is carried out
Restore, 20 DEG C of circulation stirring 25min, be cooled to 10 DEG C, stand 6h, obtain slurry A；
(2) slurry A being warmed up to 95 DEG C, be incubated 1.5h, after being cooled to 37 DEG C, slurry A adds
Lactobacillus paracasei (Lactobacillus paracasei) (addition 4 × 106Cfu/mL slurry A) with
And lactobacillus helveticus (Lactobacillus helveticus) (addition 1 × 106Cfu/mL slurry A), 37 DEG C
Under the conditions of ferment 48h, turn over cylinder, homogenizing, be cooled to 16 DEG C, homogenization pressure is 18MPa, homogenizing temperature
It is 37 DEG C, obtains fermentation milk base material；
(3) white sugar, the pectin of 0.2%, the monoglyceride of 0.02% of 12% are dissolved in 65 DEG C
In 67.71% water, sterilize under the conditions of 95 DEG C 5min, is cooled to 30 DEG C, mixed with the fermentation milk base material of 20%
Closing uniformly, lactic acid to the pH value adding 0.07% is 3.6, and homogenizing, homogenizing temperature is 20 DEG C, homogenizing
Pressure is 18MPa, fill, storage,.
Embodiment 2
In the present embodiment, skimmed milk powder includes: the fat of 0.5%, the protein of 33%, the lactose of 52%,
Percentage ratio is the mass percent accounting for skimmed milk powder.
Preparation method:
(1) skimmed milk powder of 14% and the water of 85.95% being mixed, the Lactose enzyme of addition 0.05% is carried out
Restore, 40 DEG C of circulation stirring 40min, be cooled to 4 DEG C, stand 5h, obtain slurry A；
(2) slurry A being warmed up to 90 DEG C, be incubated 2.5h, after being cooled to 35 DEG C, slurry A adds
Lactobacillus paracasei (Lactobacillus paracasei) (addition 1 × 106Cfu/mL slurry A) with
And streptococcus thermophilus (Streptococcus thermophilus) (addition 1 × 106Cfu/mL slurry A),
Ferment under the conditions of 35 DEG C 60h, turns over cylinder, homogenizing, is cooled to 22 DEG C, and homogenization pressure is 18MPa, homogenizing
Temperature is 37 DEG C, obtains fermentation milk base material；
(3) by 9% white sugar, the soybean polysaccharide of 0.3%, 0.05% diglyceride in 70 DEG C
In 65.52% water, stir, be cooled to 15 DEG C, with 25% fermentation milk base material mix homogeneously, add
Entering the malic acid of 0.08%, regulation pH is 3.75, and homogenizing, homogenizing temperature is 15 DEG C, and homogenization pressure is
25MPa, sterilizes, sterilization temperature 125 DEG C, sterilizing time 4s, fill, and online interpolation eats perfume
Essence 0.05%, storage.
Embodiment 3
In the present embodiment, skimmed milk powder includes: the fat of 0.6%, the protein of 32%, the lactose of 55%,
Percentage ratio is the mass percent accounting for skimmed milk powder.
Preparation method:
(1) skimmed milk powder of 8% and the water of 91.94% being mixed, the Lactose enzyme adding 0.06% carries out multiple
Former, 40 DEG C of circulation stirring 40min, stop stirring, 40 DEG C stand 1h, obtain slurry A；
(2) slurry A being warmed up to 137 DEG C, be incubated 15min, after being cooled to 37 DEG C, slurry A adds
Enter lactobacillus casei (Lactobacillus casei) (addition 2 × 106Cfu/mL slurry A) and breast
Yogurt coccus lactic acid subspecies (Lactococcus lactis subsp.Lactis), lactococcus lactis subsp.cremoris
(Lactococcus lactis subsp.Cremoris), lactococcus lactis (Lactococcus lactis) (add
Enter amount 6 × 106Cfu/mL slurry A), ferment under the conditions of 37 DEG C 36h, turns over cylinder, homogenizing, is cooled to 22 DEG C,
Homogenization pressure is 18MPa, and homogenizing temperature is 37 DEG C, obtains fermentation milk base material；
(3) by 4.97% white sugar, 0.015% acesulfame potassium, 0.015% aspartame, 1% inulin,
0.35% sodium carboxymethyl cellulose, 0.15% pectin, 0.05% triglyceride, 0.05% Sodium Caseinate are molten
Solution, in 75 DEG C of 70.64% water, sterilizes, sterilization temperature 70 DEG C, sterilizing time 30min, cooling
To 30 DEG C, with 18% fermentation milk base material mix homogeneously, add 0.06% Fructus Citri Limoniae acid for adjusting pH be 3.5,
Homogenizing, homogenizing temperature is 15 DEG C, and homogenization pressure is 25MPa, fill, online interpolation edible essence 0.2%,
Storage,.
Embodiment 4
In the present embodiment, skimmed milk powder includes: the fat of less than 0.8%, and the content of protein is 32%
Protein, the lactose of 56%, percentage ratio is the mass percent accounting for skimmed milk powder.
Preparation method:
(1) skimmed milk powder of 16% and the water of 85.93% being mixed, the Lactose enzyme of addition 0.07% is carried out
Restore, 30 DEG C of circulation stirring 30min, be cooled to 6 DEG C, stand 6h, obtain slurry A；
(2) slurry A being warmed up to 92 DEG C, be incubated 2h, after being cooled to 35 DEG C, slurry A adds pair
Lactobacillus casei (Lactobacillus paracasei) (addition 3 × 106Cfu/mL slurry A) and
Bacillus acidophilus (Lactobacillus acidophilus) (addition 6 × 106Cfu/mL slurry A), 35 DEG C
Under the conditions of ferment 24h, turn over cylinder, homogenizing, be cooled to 22 DEG C, homogenization pressure is 18MPa, homogenizing temperature
It is 37 DEG C, obtains fermentation milk base material；
(3) by 15% white sugar, 0.8% polydextrose, 0.3% propylene glycol alginate, be dissolved in
65 DEG C of 65.625% water in, be cooled to 15 DEG C, with 18% fermentation milk base material mix homogeneously, add
The newborn acid for adjusting pH of 0.075% is 3.65, homogenizing, and homogenizing temperature is 15 DEG C, and homogenization pressure is 25MPa,
Fill, the online edible essence 0.2% that adds, sterilization temperature 95 DEG C, sterilizing time 10min, storage,
?.
Comparative example 1
By the glucose of 2%, it is not added with Lactose enzyme, the skimmed milk powder of 13% and the water mixing of 85%, 20 DEG C
Circulation stirring 25min, is cooled to 10 DEG C, stands 6h, obtains slurry A；Remaining is with embodiment 1.
Comparative example 2
By the glucose of 8%, it is not added with Lactose enzyme, the skimmed milk powder of 13% and the water mixing of 79%, 20 DEG C
Circulation stirring 25min, is cooled to 10 DEG C, stands 6h, obtains slurry A；Remaining is with embodiment 1.
Comparative example 3
(1) skimmed milk powder of 14% and the water of 78% are mixed, add the glucose of 8%, restore,
40 DEG C of circulation stirring 40min, are cooled to 4 DEG C, stand 5h, obtain slurry A；
(2) step (2) is with embodiment 2
(3) white sugar of 9% is dissolved in 70 DEG C of water, stirs, be cooled to 15 DEG C, with 25%
Fermentation milk base material mix homogeneously, add 0.08% malic acid, regulation pH be 3.75, homogenizing, all
Matter temperature is 15 DEG C, and homogenization pressure is 25MPa, sterilizes, sterilization temperature 125 DEG C, sterilizing time
4s, fill, the online edible essence 0.05% that adds, storage.
Effect example 1
Organize 40 people to embodiment 1,2,3,4 and comparative example 1,2 enter subjective appreciation, sense
Official's evaluation result is as follows:
The sensory evaluation scores standard of table 1 lactobacillus beverage
Effect example 2
By embodiment 1,2,3,4 and the sample that does of comparative example 3 put 4～10 DEG C of refrigerators and carry out stability
Observing, embodiment 1,2,3,4 place nothing substantially layering in 3 months, and comparative example 3 places 27 days
Having lamination, upper aqueous layer to have 1cm, place and within 40 days, have substantially layering, water layer is more than 2cm.
Claims (16)
1. a preparation method for brown lactic acid bacteria beverage, described preparation method comprises the following steps:
(1) by raw material A mix homogeneously, mixed liquor A is obtained, by mixed liquor A 4～40 DEG C of temperature conditionss
Lower standing 1～10h, obtains slurry A；Described raw material A includes milk powder, 0.02%～0.2% of 8%～16%
Lactose enzyme and water；The summation of milk powder, Lactose enzyme and water is 100%；Described percentage ratio is for accounting for mixed liquor
The mass percent of A；
(2) cool down after described slurry A is carried out Maillard reaction, mix all with lactobacillus leaven
Even, fermentation, turn over cylinder, homogenizing, cooling, obtain fermentation milk base material；
(3) by the additive B of mix homogeneously, mix with the fermentation milk base material described in step (2),
Mixed liquid B, acid adjustment, homogenizing,；Described additive B includes emulsifying agent, stabilizer and water；
Also including sterilisation step in step (3), described sterilization is for carry out and/or at homogenizing before mix homogeneously
After carry out；Wherein, described emulsifying agent include monoglyceride, diglyceride, triglyceride,
One or more in Sodium Caseinate and diacetyl tartarate monoglyceride；Described stabilizer is that Semen sojae atricolor is many
One or more in sugar, pectin, propylene glycol alginate and sodium carboxymethyl cellulose.
2. preparation method as claimed in claim 1, it is characterised in that the breast described in step (1)
In powder, lactose content is 50%～60%, and fat content is less than 1.5%, and protein content is 28%～35%,
Described percentage ratio is the mass percent accounting for milk powder；The addition of the milk powder described in step (1) is
13%～14%, described percentage ratio is the mass percent accounting for described mixed liquor A.
3. preparation method as claimed in claim 1, it is characterised in that the breast described in step (1)
Powder is skimmed milk powder；The fat content of described skimmed milk powder is less than 0.8%, and protein content is
32%～33%, lactose content is 52%～56%；Described percentage ratio is the mass percent accounting for skimmed milk powder.
4. preparation method as claimed in claim 1, it is characterised in that the slurry described in step (1)
In material A, the content of protein is 2.6%～5.2%；The addition of described Lactose enzyme is 0.05%～0.08%；
The addition of described water is 83.8%～91.8%；Described percentage ratio is the matter accounting for described mixed liquor A
Amount percentage ratio；Described mix homogeneously is milk powder and water mix homogeneously, then mixes all with described Lactose enzyme
Even；Described is mixed into circulation stirring；The time of described mixing is 20～45min；Described mixing
Temperature be 20～45 DEG C；The time of described standing is 1.5～6h.
5. preparation method as claimed in claim 4, it is characterised in that the slurry described in step (1)
In material A, the content of protein is 4%, and described percentage ratio is the percent mass accounting for described mixed liquor A
Ratio；
And/or, the addition of described water is 85.92%～86.95%, described percentage ratio be account for described
The mass percent of mixed liquor A.
6. preparation method as claimed in claim 1, it is characterised in that the U.S. described in step (2)
The condition of Maillard reaction is 90～137 DEG C of reaction 10min～2.5h；It is cooled to after described Maillard reaction
It is cooled to 25～40 DEG C；The temperature of described fermentation is 25～40 DEG C；The time of described fermentation is 20～60h；
Described homogenizing is aseptically carried out；Described homogenizing is double-stage homogenization；Described double-stage homogenization
Temperature is 25 DEG C～40 DEG C；The pressure of described double-stage homogenization is 18MPa～25MPa；Described cooling
Temperature be 10 DEG C～25 DEG C.
7. preparation method as claimed in claim 6, it is characterised in that described Maillard reaction
Condition is 90～95 DEG C of reactions 2～2.5h, or, react 10～40min at 125～137 DEG C；
And/or, it is cooled to after described Maillard reaction be cooled to 35～37 DEG C；
And/or, the temperature of described fermentation is 35～37 DEG C；
And/or, the time of described fermentation is 48～60h；
And/or, the temperature of described double-stage homogenization is 35 DEG C～37 DEG C；
And/or, the temperature of described cooling is 16 DEG C～22 DEG C.
8. preparation method as claimed in claim 1, it is characterised in that the breast described in step (2)
Acid bacterium is direct putting type granule fermented type lactic acid bacteria；The described lactic acid bacteria in lactobacillus leaven is: lactic acid
Bacterium A and/or lactic acid bacteria B；Described lactic acid bacteria A is streptococcus thermophilus (Streptococcus
Thermophilus), bacillus bifidus (Bifidobacterium), bacillus acidophilus (Lactobacillus
Acidophilus), Lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus salivarius
(Lactobacillus salivarius), Streptococcus lactis (Lister) Lohnis 1909.554. (Streptococcus lactic), lactobacillus rhamnosus
(Lactobacillus rhamnosus), Lactococcus lactis subsp.lactis (Lactococcus lactis subsp.
Lactis), lactococcus lactis subsp.cremoris (Lactococcus lactis subsp.Cremoris), lactic acid breast
Coccus (Lactococcus lactis) and Leuconostoc mesenteroides (Leuconostoc mesenteroides), auspicious
One or more in scholar's lactobacillus (Lactobacillus helveticus)；Described lactic acid bacteria B includes
Lactobacillus casei (Lactobacillus.casei) and/or Lactobacillus paracasei (Lactobacillus
paracasei)；Described lactic acid bacteria A and the addition of lactic acid bacteria B be every milliliter of slurry A add 1 ×
106Cfu～9 × 106The lactic acid bacteria of cfu, the addition of described lactic acid bacteria B is that every milliliter of slurry A adds
1×106Cfu～6 × 106The lactic acid bacteria of cfu.
9. preparation method as claimed in claim 1, it is characterised in that sending out described in step (3)
The addition of kefir milk base material is 18%～40%, and described percentage ratio is the mass percent accounting for mixed liquid B；
The addition of described emulsifying agent is 0.02%～0.1%；The addition of described water is 41%～76.67%；
Described percentage ratio is the mass percent accounting for described mixed liquid B；Described mix homogeneously is for first by institute
The emulsifying agent stated and water mixing, then mix with described fermentation milk base material；Described sterilization is before combination
Carry out, by described emulsifying agent and water mix homogeneously, sterilization, cooling, then with described fermentation milk base material
Mix homogeneously.
10. preparation method as claimed in claim 9, it is characterised in that described in step (3)
The addition of fermentation milk base material is 20%～25%, and described percentage ratio is the percent mass accounting for mixed liquid B
Ratio；
And/or, the addition of described water is 61.12%～69.92%, described percentage ratio be account for described
The mass percent of mixed liquid B；
And/or, described emulsifying agent is first directly dissolved in warmed up water mixing by described being mixed into,
Cooling, then mix with described fermentation milk base material；The temperature of described intensification is 65～75 DEG C, described
The temperature of cooling is 15～30 DEG C；
And/or, add adjuvant C during mix homogeneously described in step (3)；Described adjuvant C bag
Include one or more in stabilizer, sweet substance and dietary fiber；Described sweet substance be white sugar,
One or more in aspartame, acesulfame potassium, sucralose, cyclamate and stevioside；Described
Dietary fiber includes inulin, oligofructose, oligomeric isomaltose, oligomeric galactose, oligomeric xylose and gathers
One or more in glucose；The addition of described dietary fiber is 0.1%～3%；Described stablizes
Agent is one or more in soybean polysaccharide, pectin, propylene glycol alginate and sodium carboxymethyl cellulose；
The addition of described stabilizer is 0.2%～0.5%；Described percentage ratio is the percent mass accounting for mixed liquid B
Ratio.
11. preparation methoies as claimed in claim 10, it is characterised in that described sweet substance is
White sugar；The addition of described white sugar is 5%～15%；Described percentage ratio is the matter accounting for mixed liquid B
Amount percentage ratio；
And/or, the addition of described dietary fiber is 0.8%～1.0%；Described percentage ratio is for accounting for mixed liquor
The mass percent of B.
12. preparation methoies as claimed in claim 11, it is characterised in that adding of described white sugar
Dosage is 9%～12%；Described percentage ratio is the mass percent accounting for mixed liquid B.
13. preparation methoies as described in any one of claim 9～12, it is characterised in that step (3)
Described in mixing time add adjuvant C, first by described stabilizer, sweet substance and/or dietary fiber,
Emulsifying agent and water mix homogeneously, then mix homogeneously with described fermentation milk base material；Described sterilization be
Sterilize under the conditions of 70～125 DEG C 4s～30min；The temperature of described homogenizing is 10～20 DEG C, described homogenizing
Pressure be 18～25MPa.
14. preparation methoies as claimed in claim 13, it is characterised in that described sterilization is at 125 DEG C
Sterilization 4s.
15. preparation methoies as claimed in claim 1, it is characterised in that described in step (3)
After homogenizing, add flavor substance；Described flavor substance is edible essence, flavorant and natural enzymolysis
One or more in product；Described edible essence is apple essence, aloe flavour or citrus flavor；
The addition of described flavor substance is less than 0.2%, but is not 0, and described percentage ratio is for accounting for mixed liquor
The mass percent of B；Described flavor substance is online interpolation；After described homogenizing, to brown lactic acid
Bacterium beverage carries out fill, storage.
16. 1 kinds of brown lactic acid bacterias prepared by the preparation method described in claim 1～15 any one
Beverage.
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