CN104304451B - Brownish lactobacillus beverage stabilizer and preparation method thereof, and sterilization-type brown lactobacillus beverage and preparation method thereof - Google Patents
Brownish lactobacillus beverage stabilizer and preparation method thereof, and sterilization-type brown lactobacillus beverage and preparation method thereof Download PDFInfo
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- CN104304451B CN104304451B CN201410478543.4A CN201410478543A CN104304451B CN 104304451 B CN104304451 B CN 104304451B CN 201410478543 A CN201410478543 A CN 201410478543A CN 104304451 B CN104304451 B CN 104304451B
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Abstract
The present invention discloses a brownish lactobacillus beverage stabilizer and a preparation method thereof, and a sterilization-type brown lactobacillus beverage and a preparation method thereof. The stabilizer for the sterilization-type brown lactobacillus beverage includes the following components (weight percentages): 30 to 55% pectin, 15 to 40% sodium carboxymethylcellulose, 10 to 20% soybean polysaccharide, 5 to 13% microcrystalline cellulose, and 2-5% gellan gum. The stabilizer can be used in the preparation of the sterilization-type brown lactobacillus beverage. The stabilizer can effectively prevent certain negative phenomena such as water separating, precipitation, flocculation and stratification appeared in the beverage. During the six-month shelf life, the sterilization-type brown lactobacillus beverage is in uniform and stable state without precipitation and flocculation as well as significant stratification and with water bleeding less than 2.0 mm, and tastes fresh and full.
Description
Technical field
The present invention relates to field of beverage, more particularly, to a kind of brown lactic acid bacteria beverage stabilizer, antibacterial type brown lactic acid bacteria
Beverage and preparation method thereof.
Background technology
Antibacterial type brown lactic acid bacteria beverage is a kind of new product, and this product is to be amplified by Japanese chlorella yakult product concept
, the representative productss on market have: WAHAHA lactic acid bacteria beverage, sample lactic acid bacteria, taste power, vigor treasured, the excellent taste of strong man etc.
Deng.Antibacterial type brown lactic acid bacteria beverage, with its long shelf-life and the clean mouthfeel of similar chlorella yakult, quickly grew in recent years, was subject to
The welcome of more and more consumers.
But, antibacterial type brown lactic acid bacteria beverage easily bleed, precipitation, flocculation during processing and storage, divides
The quality problems such as layer, these problems, storage and the consumption of product can be had a strong impact on, therefore, close it is necessary to add in process of production
Suitable stabilizer.Existing market product, most enterprise relies primarily on single thickening agent, to alleviate above-mentioned quality problems, such as
Add pectin or soybean polysaccharide etc., but product still has obvious bleed and precipitation within the shelf-life, and pectin, soybean polysaccharide
Price very high, the cost pressure of enterprise is very big.
Therefore, solve the above problems in the urgent need to developing a kind of stabilizer.
Content of the invention
It is an object of the invention to provide one kind can effectively prevent antibacterial type brown lactic acid bacteria beverage occur bleed, precipitation,
The bad phenomenon such as flocculation, layering, simultaneously uniform and stable within shelf-life antibacterial type brown lactic acid bacteria beverage stabilizer.
For achieving the above object, the present invention provide a kind of antibacterial type brown lactic acid bacteria beverage stabilizer it is characterised in that
Including the following component of percentage by weight:
Described antibacterial type brown lactic acid bacteria beverage stabilizer is it is characterised in that by following components and percentage by weight group
Become: pectin 35～50%, sodium carboxymethyl cellulose 20～40%, soybean polysaccharide 15～20%, Microcrystalline Cellulose 5～10%, knot
Cold glue 2～4%.
Described antibacterial type brown lactic acid bacteria beverage stabilizer is it is characterised in that by following components and percentage by weight
Composition: pectin 40～45%, sodium carboxymethyl cellulose 20～35%, soybean polysaccharide 15～18%, Microcrystalline Cellulose 5～8%, knot
Cold glue 2～3%.
Described antibacterial type brown lactic acid bacteria beverage stabilizer is it is characterised in that by following components and percentage by weight
Composition: pectin 40%, sodium carboxymethyl cellulose 34%, soybean polysaccharide 15%, Microcrystalline Cellulose 8%, gellan gum 3%.
The preparation method of described antibacterial type brown lactic acid bacteria beverage stabilizer is it is characterised in that step is:
Weigh pectin, sodium carboxymethyl cellulose, soybean polysaccharide, Microcrystalline Cellulose, each component of gellan gum respectively；By each component
It is added to mixing in double-helical cone-type mixer, start stirring, rotation 57rpm, revolve round the sun 2rpm, 15 minutes, shuts down, from discharging
Mouth releases bed material about 25kg, then returns the bed material of releasing and is added in cone-type mixer, then stirs 5 points with identical mixing speed
Clock is it is ensured that mix homogeneously forms pulverulence；The powder of gained mix homogeneously is stabilizer.
Described antibacterial type brown lactic acid bacteria beverage stabilizer is used for preparing the purposes of antibacterial type brown lactic acid bacteria beverage.
The described purposes for preparing antibacterial type brown lactic acid bacteria beverage is it is characterised in that the content of described stabilizer is
0.3～1.0 weight %.
Described antibacterial type brown lactic acid bacteria beverage stabilizer can be used for by milk powder, glucose, white sugar, acidic flavoring agent, prebiotic
The antibacterial type brown lactic acid bacteria beverage that bacterium prepares for primary raw material.
A kind of antibacterial type brown lactic acid bacteria beverage, including brown fermented milk and described stabilizer, described brown fermented milk contains
Measure as 20～50 weight %, protein content >=0.7% therein；The content of described stabilizer is 0.3～1.0 weight %.
Described antibacterial type brown lactic acid bacteria beverage it is characterised in that described brown fermented milk content be 20～50 weight %,
Also include 0～7% white sugar, 0.3～1.0% stabilizer, 0.015～0.08% sweeting agent, 0～0.5% part of citric acid, 0～
1% part of sodium citrate, balance of water.
The preparation method of described brown fermented milk is:
Raw material is: 6～12% weight portion defatted milk powder, 4～10% weight portion glucoses and 78～90% weight portion water；
1) Maillard reaction:
Heat water to 50～60 DEG C, be subsequently adding defatted milk powder and glucose, stir 20～50 minutes, the material after hydration
Liquid is warming up to 55～60 DEG C, carries out homogenizing under 18～20mpa pressure, and then 90～120 DEG C carry out 10～150 points of Maillard reaction
Clock, to brown stain, obtains final product brown base material；
2) probiotics fermention: in every 1000 weight portion brown base material inoculating bifidobacteriums genus, Lactobacillus and Streptococcus
One or more bacterium 0.1～0.4 weight portion；Fermentation temperature is 36～43 DEG C, and fermentation time is 9～72h, and brown base material has gently
Micro- congealing can terminate fermenting；Brown fermented milk is cooled to 20～25 DEG C；Using the homogenizing front carrying out 35mpa pressure.
Described antibacterial type brown lactic acid bacteria beverage, its preparation method is:
Raw material is: 20～50% brown fermented milks, 0～7% white sugar, 0.3～1.0% stabilizer, and 0.015～0.08% is sweet
Taste agent, 0～0.5% part of citric acid, 0～1% part of sodium citrate, balance of water, described percentage ratio is mass percent；
1) steady dissolution agent: after stabilizer and white sugar, sweeting agent are dry mixed uniformly, be slowly added into 80～85 DEG C of heat
In water, stirring while adding, mixing speed is 1400～2000rpm, and mixing time is 10～20 minutes, fully molten to stabilizer
Solution, is cooled to less than 25 DEG C；
2) fermentation milk adds: in blend tank, continuous under 1000rpm mixing speed, slow, equably brown is fermented
Liquid adds 1) in the stabiliser solution of gained, stirring 10 minutes to mix homogeneously it is ensured that mixed liquor be cooled to 30 DEG C of ＜ can be effective
Reduce acid adjustment process and produce precipitation；
3) acid adjustment: after citric acid, sodium citrate etc. are weighed well, it is made into, with pure water, the solution that concentration is 5～8%,
Continuous under 1000rpm mixing speed, slow, be homogeneously added into 2) in the feed liquid of gained, stirring is adjusted for 10 minutes to mix homogeneously
Whole ph value, between 3.8～4.2, makes product have the sour-sweet ratio of relatively coordination；
4) homogenizing: the product after constant volume is carried out sterilization treatment, homogenization pressure is 18～20mpa, obtains final product homogenizing fluid；
5) filling and sealing: homogenizing fluid is injected in pe bottle, sealing is closely；
6) sterilization cooling: the product after sealing is sterilized 5～30 minutes to commercial sterilization in 85～95 DEG C of temperature, then cold
But obtain final product product to room temperature.
Maillard reaction:
Maillard reaction is the reaction between carbonyl compound (recuding sugars) and amino-compound (protein), through complexity
Course ultimately generate brown even black macromolecular substances melanoidin or claim intend melanocyte, so also known as carbonyl ammonia reaction.
The effect of Maillard reaction: in chlorella yakult product, the generation of its intrinsic color and luster, and its sweet local flavor of Jiao of uniqueness all comes
From Maillard reaction.
Method is: heats water to 50～60 DEG C, is subsequently adding defatted milk powder and glucose, stirs 20～50 minutes, water
Feed liquid after conjunction is warming up to 55～60 DEG C, carries out homogenizing under 18～20mpa pressure, and then 90～120 DEG C carry out Maillard reaction
To brown stain, obtain final product brown base material within 10～150 minutes；
Probiotics fermention: probiotic bacteria is Bifidobacterium (bifidobacterium), Lactobacillus
And one or more of Streptococcus (streptococcus) (lactobacillus)；Inoculum concentration is that every 1000 weight portions are brown
Probiotic bacteria 0.1～0.4 weight portion inoculated by color base material, and every gram of probiotic bacteria contains 109-1011Viable count.Fermentation temperature is 36～43 DEG C,
Fermentation time is 9～72h (concrete fermentation temperature and time reference buy the parameter that producer provides), and brown base material has and slightly congeals
Can terminate fermenting；Brown fermented milk is cooled to 20～25 DEG C；Using the homogenizing front carrying out 35mpa pressure it is ensured that the later stage
Products taste is fine and smooth, effectively reduces the precipitation in the shelf-life.
The present invention passes through compounded technology, is compounded using multiple thickening agents and not only solves antibacterial type brown lactic acid bacteria beverage and go out
The existing quality problems such as bleed, precipitation, flocculation, layering, also greatly reduce cost pressure simultaneously.
The invention discloses a kind of food additive antibacterial type brown lactic acid bacteria beverage stabilizer, it adopts pectin, carboxylic
The raw materials such as sodium carboxymethylcellulose pyce, soybean polysaccharide, gellan gum and Microcrystalline Cellulose, are formulated according to certain proportioning is blended,
Play Stabilization in antibacterial type brown lactic acid bacteria beverage, can prevent antibacterial type brown lactic acid bacteria beverage from occurring in storage life
The substantially phenomenon such as bleed, precipitation, layering, flocculation, keeps the uniform and stable of antibacterial type brown lactic acid bacteria beverage state.Effectively protect
The salubrious mouthfeel of antibacterial type brown lactic acid bacteria beverage and good stability are demonstrate,proved.
Pectin in the antibacterial type brown lactic acid bacteria beverage stabilizer of the present invention, sodium carboxymethyl cellulose, soybean polysaccharide, knot
Cold glue and Microcrystalline Cellulose are all polysaccharose substances, belong to thickening agent, and here acts primarily as protected protein and prevents protein etc. thin
The effect of little particle precipitation.Pectin can positively charged generation electrostatic interaction, formation with casein institute under the ph of acidic milk drink
Hydrophilic complex, is avoided that intergranular polymerization, so that casein micelles granule is disperseed with being stabilized, in addition pectin with
Its good peptization effects, less viscosifying action are approved by consumer deeply with pleasant mouthfeel.Sodium carboxymethyl cellulose is made
For the raw material that thickening scope is larger, in antibacterial type brown lactic acid bacteria beverage, equally albumen can be effectively protected, and same pectin
Compare with soybean polysaccharide, cost can be effectively reduced, bring abundant, full mouthfeel to product.Soluble soybean polysaccharide is excellent
Elegant protein stabiliser, can improve stability in high temperature and freezing environment for the Protein in Food, especially in acid condition
Under the conditions of (ph≤4.0) and salt to the protectiveness of protein and stability more preferably, and the viscosity of product is low, clean taste.Knot
Cold glue is a kind of fermentable polysaccharide, and its aqueous solution has high pseudoplastic behavior, that is, assume high viscosity when standing, and increases with shear rate
Plus and viscosity reduce, shearing stop, responding immediately to its original viscosity, thus it have preferable suspension stability.Microcrystalline cellulose
Element then can form dimensional network structure, has stronger particle suspending capability, outstanding with the use of significantly increasing with gellan gum
I, prevents from precipitating.
The stabilizer of the present invention is applied to antibacterial type brown lactic acid bacteria beverage, and this stabilizer is ensureing that products taste is salubrious
Meanwhile, there is the resultant effect of good prevention bleed and precipitation.Pectin and soybean polysaccharide all have salubrious, low viscous mouthfeel,
The albumen in antibacterial type brown lactic acid bacteria beverage can be effectively protected with sodium carboxymethyl cellulose collocation, but three's collocation, product
Still there is obvious precipitation within the shelf-life；Add gellan gum, Microcrystalline Cellulose, then there is significant suspension effect, to prevention
Precipitation has notable synergistic.
The stabilizer of the present invention is used in antibacterial type brown lactic acid bacteria beverage, prevents bleed, precipitation, layering, flocculation etc. existing
As occurring, meanwhile, the stabilizer of the present invention can also be used in blending type sour milk-containing beverage and active lactic acid bacteria drink.
The antibacterial type brown lactic acid bacteria beverage being produced using present invention state within the shelf-life of 6 months is uniform and stable, no
Flocculation and delamination and obvious sediment, bleed is less than 2.0mm, and products taste is salubrious and full.
Specific embodiment
Embodiments of the invention are described below in detail, the example of described embodiment is intended to for explaining the present invention, and can not
It is interpreted as limitation of the present invention.Unreceipted particular technique or condition person in embodiment, according to described by document in the art
Technology or condition or carry out according to product description.Agents useful for same or the unreceipted production firm person of instrument, are and can lead to
Cross city available from conventional products.
Embodiment 1: the preparation of antibacterial type brown lactic acid bacteria beverage stabilizer
Each embodiment stabilizer formula table (w/w%) of table 1
Composition of raw materials: be shown in Table 1.
Preparation method:
1st, weigh: weigh above-mentioned each component respectively by proportioning weight demands；
2nd, mix: load weighted each component is added in double-helical cone-type mixer, start stirring 15 minutes, stops
Machine, releases bed material about 25kg from discharging opening, then the bed material of releasing being added in mixer, being stirred for 5 minutes it is ensured that mixing
Uniformly；
3rd, weighing and bagging: the stabilizer mixing is carried out weighing, packs as finished product according to specification requirement.
Embodiment 2: the preparation of antibacterial type brown lactic acid bacteria beverage stabilizer
Composition of raw materials: be shown in Table 1.Preparation method is with embodiment 1.
Embodiment 3: the preparation of antibacterial type brown lactic acid bacteria beverage stabilizer
Composition of raw materials: be shown in Table 1.Preparation method is with embodiment 1.
Embodiment 4: the preparation of antibacterial type brown lactic acid bacteria beverage stabilizer
Composition of raw materials: be shown in Table 1.Preparation method is with embodiment 1.
Embodiment 5: the preparation of antibacterial type brown lactic acid bacteria beverage stabilizer
Composition of raw materials: be shown in Table 1.Preparation method is with embodiment 1.
Embodiment 6: the preparation of antibacterial type brown lactic acid bacteria beverage stabilizer
Composition of raw materials: be shown in Table 1.Preparation method is with embodiment 1.
Embodiment 7: the preparation of antibacterial type brown lactic acid bacteria beverage
The antibacterial type brown lactic acid bacteria beverage stabilizer (hereinafter referred to as stabilizer) being prepared with above-described embodiment 1 is used
In preparing antibacterial type brown lactic acid bacteria beverage, formula is following (in terms of w/w%),
Each embodiment antibacterial type brown lactic acid bacteria beverage formula table (w/w%) of table 2
Citric acid and sodium citrate are for adjusting ph, making ph value for 4.0～4.05.
Brown fermented milk preparation method is as follows:
Raw material is: 6～12% weight portion defatted milk powder, 4～10% weight portion glucoses and 78～90% weight portion water；
1) Maillard reaction: heat water to 50 DEG C, be subsequently adding defatted milk powder and glucose, stir 30 minutes to milk powder
Fully water suction is restored, and the feed liquid after hydration is warming up to 60 DEG C, carries out a homogenizing under 20mpa pressure, and then 98 DEG C carry out Mei La
Moral reacts 120 minutes to brown stain, obtains final product brown base material；
2) probiotics fermention: probiotic bacteria is the mixed vaccine of Lactobacillus bulgaricus and streptococcus thermophiluss, two of which bacterium
Unit of activity is 1:1, and every gram of probiotic bacteria contains 109-1011(such as the present embodiment can be using the two of the section's Hansen bought for viable count
Plant bacterium and carry out this experiment).Every 1000 weight portion brown base material inoculation probiotic bacteria 0.1～0.4 weight portions, fermentation temperature is 37 DEG C,
Fermentation time is 72h, and ph reaches 4.1～4.2, and fermentation milk is in the shape that slightly congeals, that is, reach fermentation termination and obtain brown fermented milk,
It is cooled to 20 DEG C；Using the homogenizing front carrying out 35mpa pressure it is ensured that later product smoother taste, effectively reduce and guarantee the quality
Precipitation in phase.
Antibacterial type brown lactic acid bacteria beverage preparation method is as follows:
1) steady dissolution agent: after stabilizer and white sugar, sweeting agent are dry mixed uniformly, be slowly added into 85 DEG C of hot water
In, stirring while adding, mixing speed is 1000rpm, and mixing time is 10～20 minutes, fully dissolves to stabilizer；
2) brown fermented milk adds: in blend tank, continuous under 1000rpm mixing speed, slow, equably by brown
Fermentation milk is added to 1) in the stabiliser solution of gained, to mix homogeneously, mixed liquor is cooled to 30 DEG C of ＜, can have within 10 minutes for stirring
Effect reduces the generation of product precipitation during acid adjustment；
3) acid adjustment: after citric acid, sodium citrate etc. are weighed well, it is made into, with pure water, the solution that concentration is 5% weight portion,
Continuous under 1000rpm mixing speed, slow, be homogeneously added into 2) in the feed liquid of gained, stirring 10 minutes to mix homogeneously,
Adjustment ph value is 4.0～4.05, makes product have the mouthfeel of relatively coordination；
4) homogenizing: the product after constant volume is carried out sterilization treatment, homogenization pressure is 18mpa, obtains homogenizing fluid；
5) filling and sealing: homogenizing fluid is injected in pe bottle, sealing is closely；
6) sterilization cooling: the product after sealing is sterilized 15 minutes in 95 DEG C of temperature, is then cooled to room temperature and obtains final product product.
Produce antibacterial type brown lactic acid bacteria beverage within the shelf-life of 6 months state uniform and stable, no flocculation and delamination and
Obvious sediment, bleed height is less than 2.0mm, and products taste is salubrious and full.
Embodiment 8: the preparation of antibacterial type brown lactic acid bacteria beverage
It is used for preparing antibacterial type brown lactic acid bacteria beverage with the stabilizer that above-described embodiment 2 prepares, formula is shown in Table 2.
Preparation method is with embodiment 7.
Produce antibacterial type brown lactic acid bacteria beverage within the shelf-life of 6 months state uniform and stable, no flocculation and delamination and
Obvious sediment, bleed height is less than 2.0mm, and products taste is salubrious and full.
Embodiment 9: the preparation of antibacterial type brown lactic acid bacteria beverage
It is used for preparing antibacterial type brown lactic acid bacteria beverage with the stabilizer that above-described embodiment 3 prepares, formula is shown in Table 2.
Preparation method is with embodiment 7.
Produce antibacterial type brown lactic acid bacteria beverage within the shelf-life of 6 months state uniform and stable, no flocculation and delamination and
Obvious sediment, bleed height is less than 2.0mm, and products taste is salubrious and full.
Embodiment 10: the preparation of antibacterial type brown lactic acid bacteria beverage
It is used for preparing antibacterial type brown lactic acid bacteria beverage with the stabilizer that above-described embodiment 4 prepares, formula is shown in Table 2.
Preparation method is with embodiment 7.
Produce antibacterial type brown lactic acid bacteria beverage within the shelf-life of 6 months state uniform and stable, no flocculation and delamination and
Obvious sediment, bleed height is less than 2.0mm, and products taste is salubrious and full.
Embodiment 11: the preparation of antibacterial type brown lactic acid bacteria beverage
It is used for preparing antibacterial type brown lactic acid bacteria beverage with the stabilizer that above-described embodiment 5 prepares, formula is shown in Table 2.
Preparation method is with embodiment 7.
Produce antibacterial type brown lactic acid bacteria beverage within the shelf-life of 6 months state uniform and stable, no flocculation and delamination and
Obvious sediment, bleed height is less than 2.0mm, and products taste is salubrious and full.
Embodiment 12: the preparation of antibacterial type brown lactic acid bacteria beverage
It is used for preparing antibacterial type brown lactic acid bacteria beverage with the stabilizer that above-described embodiment 6 prepares, formula is shown in Table 2.
Preparation method is with embodiment 7.
Produce antibacterial type brown lactic acid bacteria beverage within the shelf-life of 6 months state uniform and stable, no flocculation and delamination and
Obvious sediment, bleed height is less than 2.0mm, and products taste is salubrious and full.
Although embodiments of the invention have been shown and described above it is to be understood that above-described embodiment is example
Property it is impossible to be interpreted as limitation of the present invention, those of ordinary skill in the art is in the principle without departing from the present invention and objective
In the case of above-described embodiment can be changed within the scope of the invention, change, replace and modification.
Claims (10)
1. a kind of antibacterial type brown lactic acid bacteria beverage stabilizer is it is characterised in that include the following component of percentage by weight:
2. antibacterial type brown lactic acid bacteria beverage stabilizer described in claim 1 is it is characterised in that by following components and weight hundred
Point than composition: pectin 35～50%, sodium carboxymethyl cellulose 20～40%, soybean polysaccharide 15～20%, Microcrystalline Cellulose 5～
10%, gellan gum 2～4%.
3. the antibacterial type brown lactic acid bacteria beverage stabilizer described in claim 1 is it is characterised in that by following components and weight
Percentage ratio forms: pectin 40～45%, sodium carboxymethyl cellulose 20～35%, soybean polysaccharide 15～18%, and Microcrystalline Cellulose 5～
8%, gellan gum 2～3%.
4. the antibacterial type brown lactic acid bacteria beverage stabilizer described in claim 1 is it is characterised in that by following components and weight
Percentage ratio forms: pectin 40%, sodium carboxymethyl cellulose 34%, soybean polysaccharide 15%, Microcrystalline Cellulose 8%, gellan gum 3%.
5. the preparation method of the antibacterial type brown lactic acid bacteria beverage stabilizer described in claim 1 is it is characterised in that step
For:
Weigh pectin, sodium carboxymethyl cellulose, soybean polysaccharide, Microcrystalline Cellulose, each component of gellan gum respectively；Each component is added
Mix in double-helical cone-type mixer, start stirring, rotation 57rpm, revolve round the sun 2rpm, 15 minutes, shuts down, puts from discharging opening
Go out bed material 25kg, then the bed material of releasing returned and be added in cone-type mixer, then with identical mixing speed stir 5 minutes, really
Protect mix homogeneously and form pulverulence；The powder of gained mix homogeneously is stabilizer.
6. antibacterial type brown lactic acid bacteria beverage stabilizer described in claim 1 is used for preparing antibacterial type brown lactic acid bacteria beverage
Purposes；
Optional, the content of described stabilizer is the 0.3～1.0% of lactobacillus beverage weight；
Optional, described antibacterial type brown lactic acid bacteria beverage stabilizer can be used for by milk powder, glucose, white sugar, acidic flavoring agent, benefit
The antibacterial type brown lactic acid bacteria beverage that raw bacterium prepares for primary raw material.
7. a kind of antibacterial type brown lactic acid bacteria beverage, including the arbitrary described stabilizer of brown fermented milk and claim 1-4, described
Brown fermented milk content is 20～50 weight %, protein content >=0.7% therein；The content of described stabilizer be 0.3～
1.0 weight %.
8. the antibacterial type brown lactic acid bacteria beverage of claim 7 is it is characterised in that described brown fermented milk content is 20～50 weights
Amount %, also includes 0～7% white sugar, 0.3～1.0% stabilizer, 0.015～0.08% sweeting agent, 0～0.5% portion of Fructus Citri Limoniae
Acid, 0～1% part of sodium citrate, balance of water.
9. the bacterial type brown lactic acid bacteria beverage described in claim 7 is it is characterised in that the preparation method of described brown fermented milk
For:
Raw material is: 6～12% weight portion defatted milk powder, 4～10% weight portion glucoses and 78～90% weight portion water；
1) Maillard reaction:
Heat water to 50～60 DEG C, be subsequently adding defatted milk powder and glucose, stir 20～50 minutes, the feed liquid liter after hydration
Temperature, to 55～60 DEG C, carries out homogenizing, then 90～120 DEG C carry out Maillard reaction 10～150 minutes extremely under 18～20mpa pressure
Brown stain, obtains final product brown base material；
2) probiotics fermention: in every 1000 weight portion brown base material inoculating bifidobacteriums genus, Lactobacillus and Streptococcus
Plant or multiple bacterium 0.1～0.4 weight portion；Fermentation temperature is 36～43 DEG C, and fermentation time is 9～72h, ferments and has to brown base material
Slightly congeal and can terminate fermenting；Brown fermented milk is cooled to 20～25 DEG C；Using the homogenizing front carrying out 35mpa pressure.
10. the antibacterial type brown lactic acid bacteria beverage described in claim 7, its preparation method is:
Raw material is: 20～50% brown fermented milks, 0～7% white sugar, 0.3～1.0% stabilizer, 0.015～0.08% sweet taste
Agent, 0～0.5% part of citric acid, 0～1% part of sodium citrate, balance of water, described percentage ratio is mass percent；
1) steady dissolution agent: after stabilizer and white sugar, sweeting agent are dry mixed uniformly, be slowly added into 80～85 DEG C of hot water
In, stirring while adding, mixing speed is 1400～2000rpm, and mixing time is 10～20 minutes, fully dissolves to stabilizer,
It is cooled to less than 25 DEG C；
2) fermentation milk adds: in blend tank, continuous under 1000rpm mixing speed, slow, equably add brown fermentation liquid
Entering 1) in the stabiliser solution of gained, stirring 10 minutes is to mix homogeneously it is ensured that mixed liquor is cooled to 30 DEG C of ＜ is effectively reduced
Acid adjustment process produces precipitation；
3) acid adjustment: after citric acid, sodium citrate are weighed, be made into, with pure water, the solution that concentration is 5～8%, in 1000rpm
Continuous under mixing speed, slow, be homogeneously added into 2) in the feed liquid of gained, stirring adjusts ph value to mix homogeneously in 10 minutes
Between 3.8～4.2, product is made to have the sour-sweet ratio of relatively coordination；
4) homogenizing: the product after constant volume is carried out sterilization treatment, homogenization pressure is 18～20mpa, obtains final product homogenizing fluid；
5) filling and sealing: homogenizing fluid is injected in pe bottle, sealing is closely；
6) sterilization cooling: the product after sealing is sterilized 5～30 minutes to commercial sterilization in 85～95 DEG C of temperature, is then cooled to
Room temperature obtains final product product.
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