CN104365845A - Preparation method of fermented mung bean milk beverage - Google Patents
Preparation method of fermented mung bean milk beverage Download PDFInfo
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Abstract
The invention discloses a preparation method of a fermented mung bean milk beverage and belongs to the field of food biotechnologies and functional food processing. According to the preparation method, the milk beverage is fermented by taking lactic acid bacteria strain enterococcus faecalis 2010-JR-01 (Enterococcus Faecalis) with the preservation number of CGMCC No.7738 as a fermentation strain, and taking skimmed milk powder and mung beans as basic raw materials. The preparation method of the fermented mung bean milk beverage comprises the following technical processes: preparing an emulsion, sterilizing, inoculating, fermenting, preparing a mung bean filtrate, mixing, homogenizing, disinfecting, filling, sterilizing and cooling. The fermented mung bean milk beverage has three advantages of cow milk nutrition, functional components of the mung beans and health effects of probiotics, is smooth in taste and good in flavor, and can be stored for at least 20 days at the temperature of 25 DEG C; only one fermentation strain is just required for preparing the fermented mung bean milk beverage; the preparation method of the fermented mung bean milk beverage is simple and suitable for industrial production; the requirements of consumers on functional beverages can be met.
Description
Technical field
The present invention relates to a kind of preparation method of yogurt drink, be specifically related to a kind of preparation method of fermented type Mung Bean Milk Drink, belong to food biotechnology and functional food manufacture field.
Background technology
Cow's milk is that the Nature gives the mankind the most wholesome food, often drinks, contributes to the growth of infant's muscle, bone and brain, can make that adult is healthy and strong, energetic, skin is fine and smooth, and the elderly is prolonged life.
Mung bean, also known as civilian beans, Semen phaseoli radiati, be one of major economic crops of China, cultivated area and output come top of the world.Record according to pertinent literature, containing protein 21.6g, fatty 0.8g, dietary fiber 6.4g in every 100g mung bean, carbohydrate 55.6g, carrotene 13g, retinol 22g, thiamine 0.25mg, riboflavin 0.11mg, niacin 20mg, vitamin e1 0.95mg, potassium 787mg, sodium 3.2mg, calcium 81mg, magnesium 125mg, manganese 1.11mg, zinc 2.18mg, copper 1.08mg, P33 7mg, selenium 4.28mg, without Harmful Trace Elements, calorific value 332 kilocalories.The traditional Chinese medical science is thought, mung bean can help vigour, is in harmonious proportion the five internal organs, and clearing heat and detoxicating, relieve summer heat Li Shui, and peace spirit, floating wind of dispelling, only quenches one's thirst, sharp swelling.Through being commonly used to treat hot polydipsia, oedema, rush down dysentery, difficult urination, fidgety vexed random carbuncle are swollen, scald, separate drug poisoning.
Blemish in an otherwise perfect thing be that in mung bean, methionine is less, add methionine and can significantly improve its nutritive value, and in cow's milk, methionine content is higher.By mung bean and cow's milk composite be processed as cereal breast nonactive sour milk beverage, their different flavor tastes can be made to combine on the one hand, give new sensory experience and delicious enjoyment, the nutrition of cow's milk and cereal can be made on the other hand mutually to supplement influence each other, make up the single of the nutrition of any one food, have additional nutrients value, learns from other's strong points to offset one's weaknesses and make its nutrition more comprehensively, can be supplied to the more balanced and comprehensive nutrition of consumer.
Lactic acid bacteria is a kind of probio, has different physiological roles, and its fermented food has features such as improving local flavor, extend the shelf life especially.Lactacidase fermenting beverage has coordinating intestines and stomach, reduces cholesterol, strengthens immunity of organisms, cancer-resisting and the various health care functions such as to promote longevity.And milk is nutritious, protein content is higher, is that primary raw material makes acidified milk, not only can improves local flavor, improve its nutritive value with emulsion, and has the double health effect of cow's milk and lactic acid bacteria.Mung bean filtrate and leben are combined and produces mung bean leben, not only there is the nutritive value of leben, and make up the nutriments such as the vitamin that lacks in leben.Mung Bean Milk Drink has milk fragrant smell and the distinctive fragrant of mung bean, and protein content is high, low fat, and low-calorie nutrition composition blend proportion is coordinated, and excellent in color, be a kind of high-protein nutrient health drink, there are good market prospects.
China Patent Publication No. is that the file of CN1418555A discloses a kind of mung bean yoghourt and preparation method thereof on May 21st, 2003, and this mung bean yoghourt is made up through homogeneous, sterilization, cooling, inoculation and fermentation of fresh milk or nonreactive whole milk powder, mung bean milk, white granulated sugar, additive and bacterial classification; Leavening selects lactobacillus bulgaricus and the streptococcus thermophilus of volume ratio 1:1, fermentation time 3 ~ 4h, refrigeration after-ripening 12 ~ 22h.Zhang Zhi's victory (development of mung bean leben. " China's Dairy Industry " 2006,3rd phase, 40-42) report the development of mung bean leben, with mung bean and fresh milk for primary raw material, mung bean makes mung bean milk through techniques such as decortication, defibrination, homogeneous, after fresh milk mixed culture fermentation, then together with allocating with white granulated sugar etc., make mung bean leben through homogeneous, sterilization; Leavening selects lactobacillus bulgaricus and streptococcus thermophilus, fermentation time 4h.Wang Yanfeng (development of mung bean leben. " China's Dairy Industry " 2013,142nd phase, 60-61) report a kind of preparation method of new mung bean leben, with mung bean and fresh milk for primary raw material, add sucrose, compound stabilizer CMC (sodium carboxymethylcellulose) and PGA (propylene glycol alginate), make through homogeneous, sterilization, cooling, inoculation fermentation, cooling and after-ripening; Leavening selects lactobacillus bulgaricus and streptococcus thermophilus, fermentation time 9h, after-ripening 18 ~ 24h.The preparation method of the above Mung Bean Milk Drink all adopts the composite bacteria of lactobacillus bulgaricus and streptococcus thermophilus as leavening, the invention provides the zymotechnique that a kind of single lactic acid bacteria prepares Mung Bean Milk Drink.
Summary of the invention
The object of this invention is to provide a kind of preparation method of fermented type Mung Bean Milk Drink, in conjunction with the fermentation advantage of lactic acid bacteria, to obtain a kind of fermented type functional health beverage meeting people's demand having mung bean and lactic acid bacteria fermented food two-fold advantage concurrently.
For achieving the above object, the present invention adopts following technical scheme:
Select lactic acid bacteria strains enterococcus faecalis 2010-JR-01 (Enterococcus faecalis, China Committee for Culture Collection of Microorganisms's common micro-organisms center registration warehouse-in numbering: depositary institution address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, CGMCC No.7738, coding entry time: on June 13rd, 2013) as fermentation strain, with skimmed milk power, mung bean is base stock, add white granulated sugar, citric acid, the auxiliary materials such as stabilizing agent CMC, prepare through emulsion, sterilization, inoculation, fermentation, the preparation of mung bean filtrate, allotment, homogeneous, sterilization, filling, sterilization, the processing steps such as cooling, obtain fermented type Mung Bean Milk Drink.Concrete preparation method carries out as follows:
(1) emulsion preparation: skimmed milk power and demineralized water are mixed and made into skimmed milk by different quality ratio, skimmed milk power addition accounts for 8 ~ 12% of demineralized water weight, in skimmed milk, add the white granulated sugar of skimmed milk weight 4 ~ 8%, heating for dissolving makes mixed emulsion;
(2) sterilization: adopt tubular type sterilizer to carry out instantaneous sterilization, inlet temperature 30 ~ 40 DEG C, sterilization temperature 118 ~ 125 DEG C, sterilizing time 8 ~ 12s, outlet temperature 85 ~ 90 DEG C, then cools rapidly;
(3) inoculate: be inoculated in by a lactic acid bacteria strains on MRS culture medium and activate 1 ~ 2 time, be inoculated in mixed emulsion, lactic acid bacteria culturers inoculum concentration accounts for 1 ~ 3% of mixed emulsion cumulative volume, and bacterial concentration is 2.0 × 10
8~ 2.6 × 10
8individual/mL;
(4) ferment: postvaccinal mixed emulsion, at 38 ~ 42 DEG C of constant temperature bottom fermentations, when pH value reaches 4.5 ~ 4.6, stops fermentation;
(5) preparation of mung bean filtrate: will the qualified mung bean boiling 30 ~ 40min of screening, then with demineralized water in mass ratio 1:6 pull an oar, the slurries strainer filtering after making beating, is prepared into mung bean filtrate;
(6) allocate: add in fermentation emulsion the mung bean filtrate of fermentation emulsion weight 25 ~ 35%, the white granulated sugar of 2 ~ 4%, the citric acid of 0.04 ~ 0.10% and 0.1 ~ 0.3% stabilizing agent CMC allocate;
(7) homogeneous: carry out second homogenate to the feed liquid after allotment, homogenization pressure is 18 ~ 22Mpa, and temperature controls at 52 ~ 57 DEG C;
(8) sterilization: adopt pasteurize, temperature is 85 DEG C, and the time is 15min;
(9) filling: the feed liquid after sterilization is carried out filling while hot;
(10) sterilization: filling rear pasteurize, temperature is 85 DEG C, and the time is 15min;
(11) cool: be cooled to less than 30 DEG C with cold water immediately;
(12) inspection and packaging.
Preferably, described skimmed milk power addition accounts for 10% of demineralized water weight.
Preferably, in described step 1, white granulated sugar addition is 6%.
Preferably, in described step 3, lactic acid bacteria culturers inoculum concentration accounts for 2% of mixed emulsion cumulative volume.
Preferably, in described step 4, fermentation temperature is 40 DEG C.
Preferably, in described step 6, mung bean accession of the filtrate is 30%; White granulated sugar addition is 3%, and citric acid addition is 0.07%, and stabilizing agent CMC addition is 0.2%.
Technical scheme of the present invention has following beneficial effect:
1, traditional fermented type Mung Bean Milk Drink adopts lactobacillus bulgaricus and streptococcus thermophilus (ratio of two kinds of bacterium is 1:1) as leavening mostly; Mung Bean Milk Drink of the present invention during the fermentation, only adopts a kind of fermentation strain 2010-JR-01 (Enterococcus faecalis), fermentation time 6h, saves bacterial classification, reduces production cost, obtains larger economic interests;
2, fermented type Mung Bean Milk Drink of the present invention has triple advantages that cow's milk nutrition, mung bean functional component and probio keep healthy concurrently, delicate mouthfeel, excellent flavor, energy storage-stable at least 20 days under 25 DEG C of conditions;
3, production technology is simple, is applicable to suitability for industrialized production, meets the demand of consumer to functional health beverage.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention;
Fig. 2 is the effect diagram of different fermentations time to acidified milk quality.
Detailed description of the invention
Below in conjunction with accompanying drawing and preferred embodiment, the present invention is described in further detail.
One, material is prepared
1, fermentation strain
Applicant, through extensively experiment, is separated in pickled vegetable liquid sample, filters out a strains of lactic acid bacteria bacterial strain, be enterococcus faecalis 2010-JR-01 (Enterococcus faecalis), deposit number: CGMCC No.7738 from family.2, MRS culture medium
Formula: peptone 10.0g, dipotassium hydrogen phosphate 0.4g, yeast extract 5.0g, beef leaching thing 10.0g, glucose 20.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween-80 1.0g, magnesium sulfate 0.58g, manganese sulfate 0.29g, calcium carbonate 20.0g, agar 15.0g.Get above-mentioned each component, heating for dissolving is in 1L demineralized water, and 121 DEG C of autoclavings 30 minutes, room temperature cooling is for subsequent use, for screening and preservation strain.
Two, preparation method
Preparation process as shown in Figure 1.
Embodiment 1
Skimmed milk power and demineralized water are mixed and made into skimmed milk, and skimmed milk power addition accounts for 8% of demineralized water weight, and add the white granulated sugar of skimmed milk weight 4%, heating for dissolving makes mixed emulsion; Adopt tubular type sterilizer to carry out instantaneous sterilization, inlet temperature 30 DEG C, sterilization temperature 118 DEG C, sterilizing time is 12s, and outlet temperature 85 DEG C, then cools rapidly; Be inoculated in by a lactic acid bacteria strains and activate 1 ~ 2 time containing on MRS culture medium, be inoculated in mixed emulsion, lactic acid bacteria culturers inoculum concentration is 1%, and bacterial concentration is 2.6 × 10
8individual/mL; Mixed emulsion, at 38 DEG C of constant temperature bottom fermentations, when pH value reaches 4.60, stops fermentation, makes fermentation emulsion; By mung bean boiling 30min, with demineralized water in mass ratio 1:10 pull an oar, slurries screen filtration, makes mung bean filtrate; In fermentation emulsion, add the mung bean filtrate of fermentation emulsion weight 25%, the white granulated sugar of 2%, the citric acid of 0.04% and 0.1% stabilizing agent CMC, allocate; Carry out second homogenate, homogenization pressure is 18Mpa, and temperature controls at 57 DEG C; Adopt pasteurize, temperature is 85 DEG C, and the time is 15min; Feed liquid after sterilization is carried out filling while hot, 85 DEG C of pasteurize 15min, is cooled to less than 30 DEG C immediately with cold water, is incubated 5 days, is up to the standards, can be packaged as finished product after wiping bottle.
Embodiment 2
Skimmed milk power and demineralized water are mixed and made into skimmed milk, and skimmed milk power addition accounts for 10% of demineralized water weight, and add the white granulated sugar of skimmed milk weight 6%, heating for dissolving makes mixed emulsion; Adopt tubular type sterilizer to carry out instantaneous sterilization, inlet temperature 35 DEG C, sterilization temperature 121 DEG C, sterilizing time is 10s, and outlet temperature 88 DEG C, then cools rapidly; Be inoculated in by a lactic acid bacteria strains and activate 1 ~ 2 time containing on MRS culture medium, be inoculated in mixed emulsion, lactic acid bacteria culturers inoculum concentration is 2%, and bacterial concentration is 2.5 × 10
8individual/mL; Mixed emulsion, at 40 DEG C of constant temperature bottom fermentations, when pH value reaches 4.58, stops fermentation, makes fermentation emulsion; By mung bean boiling 35min, with demineralized water in mass ratio 1:10 pull an oar, slurries screen filtration, makes mung bean filtrate; In fermentation emulsion, add the mung bean filtrate of fermentation emulsion weight 30%, the white granulated sugar of 3%, the citric acid of 0.07% and the stabilizing agent CMC of 0.2%, allocate; Carry out second homogenate, homogenization pressure is 20Mpa, and temperature controls at 55 DEG C; Adopt pasteurize, temperature is 85 DEG C, and the time is 15min.Feed liquid after sterilization is carried out filling while hot, 85 DEG C of pasteurize 15min, is cooled to less than 30 DEG C immediately with cold water, is incubated 5 days, is up to the standards, can be packaged as finished product after wiping bottle.
Embodiment 3
Skimmed milk power and demineralized water are mixed and made into skimmed milk, and skimmed milk power addition accounts for 12% of demineralized water weight, and add the white granulated sugar of skimmed milk weight 8%, heating for dissolving makes mixed emulsion; Adopt tubular type sterilizer to carry out instantaneous sterilization, inlet temperature 40 DEG C, sterilization temperature 125 DEG C, sterilizing time is 8s, and outlet temperature 90 DEG C, then cools rapidly; Be inoculated in by a lactic acid bacteria strains and activate 1 ~ 2 time containing on MRS culture medium, be inoculated in mixed emulsion, lactic acid bacteria culturers inoculum concentration is 3%, and bacterial concentration is 2.0 × 10
8individual/mL; Mixed emulsion, at 42 DEG C of constant temperature bottom fermentations, when pH value reaches 4.50, stops fermentation, makes fermentation emulsion; By mung bean boiling 40min, with demineralized water in mass ratio 1:10 pull an oar, slurries screen filtration, makes mung bean filtrate; In fermentation emulsion, add the mung bean filtrate of fermentation emulsion weight 35%, the white granulated sugar of 4%, the citric acid of 0.1% and 0.3% stabilizing agent CMC, allocate; Carry out second homogenate, homogenization pressure is 22Mpa, and temperature controls at 52 DEG C; Adopt pasteurize, temperature is 85 DEG C, and the time is 15min.Feed liquid after sterilization is carried out filling while hot, 85 DEG C of pasteurize 15min, is cooled to less than 30 DEG C immediately with cold water, is incubated 5 days, is up to the standards, can be packaged as finished product after wiping bottle.
Three, the determination of the best fermentation time of 2010-JR-01 (Enterococcusfaecalis) bacterial strain
When skimmed milk power addition accounts for 10% of demineralized water weight, white granulated sugar addition is 6%, lactic acid bacteria strains inoculum concentration is 2%, when fermentation temperature is 40 DEG C, select different fermentation time 4,5,6,7,8h carries out single factor experiment, measure pH value in each acidified milk and carry out sense organ appraise, experimental result is in table 1 and Fig. 2.
Table 1 fermentation time is on the impact of beverage quality
The pH value of leben is generally between 4.5 ~ 4.6, and taste is best, and therefore, as can be seen from table 1 and Fig. 2, when fermenting when 6h, taste is best; If continue fermentation more than 6h, then pH value is too low, lactoprotein sex change, and emulsion starts to solidify.
Four, leben stability study
According to stoke principle, adopt the rate of deposition of determination centrifugal sedimentation leben, to determine its stability.
Leben is preserved 20 days under 25 DEG C of conditions, measured primary sedimentation rate every 4 days, be precipitated the data of rate in table 2.
Table 2 holding time is on the impact of leben rate of deposition
As can be seen from table 2, the mensuration of rate of deposition and sense organ describe, and leben is preserved 20 days under 25 DEG C of conditions, still very stable, and color and luster and structural state are all good, without lamination, and no whey precipitation.
Claims (6)
1. the preparation method of a fermented type Mung Bean Milk Drink, it is characterized in that: select lactic acid bacteria strains enterococcus faecalis 2010-JR-01 (Enterococcus faecalis, China Committee for Culture Collection of Microorganisms's common micro-organisms center registration warehouse-in numbering: CGMCCNo.7738, coding entry time: on June 13rd, 2013) as fermentation strain, adopt following step to obtain:
(1) emulsion preparation: skimmed milk power and demineralized water are mixed and made into skimmed milk by different quality ratio, skimmed milk power addition accounts for 8 ~ 12% of demineralized water weight, in skimmed milk, add the white granulated sugar of skimmed milk weight 4 ~ 8%, heating for dissolving makes mixed emulsion;
(2) sterilization: adopt tubular type sterilizer to carry out instantaneous sterilization, inlet temperature 30 ~ 40 DEG C, sterilization temperature 118 ~ 125 DEG C, sterilizing time 8 ~ 12s, outlet temperature 85 ~ 90 DEG C, then cools rapidly;
(3) inoculate: be inoculated in by a lactic acid bacteria strains on MRS culture medium and activate 1 ~ 2 time, be inoculated in mixed emulsion, lactic acid bacteria culturers inoculum concentration accounts for 1 ~ 3% of mixed emulsion cumulative volume, and bacterial concentration is 2.0 × 10
8~ 2.6 × 10
8individual/mL;
(4) ferment: postvaccinal mixed emulsion, at 38 ~ 42 DEG C of constant temperature bottom fermentations, when pH value reaches 4.5 ~ 4.6, stops fermentation;
(5) preparation of mung bean filtrate: will the qualified mung bean boiling 30 ~ 40min of screening, then with demineralized water in mass ratio 1:6 pull an oar, the slurries strainer filtering after making beating, is prepared into mung bean filtrate;
(6) allocate: add in fermentation emulsion the mung bean filtrate of fermentation emulsion weight 25 ~ 35%, the white granulated sugar of 2 ~ 4%, the citric acid of 0.04 ~ 0.1% and 0.1 ~ 0.3% stabilizing agent CMC allocate;
(7) homogeneous: carry out second homogenate to the feed liquid after allotment, homogenization pressure is 18 ~ 22Mpa, and temperature controls at 52 ~ 57 DEG C;
(8) sterilization: adopt pasteurize, temperature is 85 DEG C, and the time is 15min;
(9) filling: the feed liquid after sterilization is carried out filling while hot;
(10) sterilization: filling rear pasteurize, temperature is 85 DEG C, and the time is 15min;
(11) cool: be cooled to less than 30 DEG C with cold water immediately;
(12) inspection and packaging.
2. the preparation method of a kind of fermented type Mung Bean Milk Drink according to claim 1, is characterized in that: described skimmed milk power addition accounts for 10% of demineralized water weight.
3. the preparation method of a kind of fermented type Mung Bean Milk Drink according to claim 1 and 2, is characterized in that: in described step 1, white granulated sugar addition is 6%.
4. the preparation method of a kind of fermented type Mung Bean Milk Drink according to claim 1 and 2, is characterized in that: in described step 3, lactic acid bacteria culturers inoculum concentration accounts for 2% of mixed emulsion cumulative volume.
5. the preparation method of a kind of fermented type Mung Bean Milk Drink according to claim 1 and 2, is characterized in that: in described step 4, fermentation temperature is 40 DEG C.
6. the preparation method of a kind of fermented type Mung Bean Milk Drink according to claim 1 and 2, is characterized in that: in described step 6, oat accession of the filtrate is 30%; White granulated sugar addition is 3%, and citric acid addition is 0.07%, and stabilizing agent CMC addition is 0.2%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106261782A (en) * | 2016-08-08 | 2017-01-04 | 张培伟 | Semen phaseoli radiati biofermentation separates all of the processing method making difference in functionality food |
| CN107467188A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of lichee Yoghourt and preparation method thereof |
| CN111227038A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN112189710A (en) * | 2020-08-10 | 2021-01-08 | 浙江李子园食品股份有限公司 | Fermented fruit juice milk beverage and preparation method thereof |
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| CN102440284A (en) * | 2010-10-13 | 2012-05-09 | 刘莹 | Making method for mung bean yogurt |
| CN105558019A (en) * | 2015-12-28 | 2016-05-11 | 芜湖润蓝生物科技有限公司 | Selenium-enriched mung bean lactic acid bacterium drink |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467188A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of lichee Yoghourt and preparation method thereof |
| CN106261782A (en) * | 2016-08-08 | 2017-01-04 | 张培伟 | Semen phaseoli radiati biofermentation separates all of the processing method making difference in functionality food |
| CN111227038A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN111227038B (en) * | 2018-11-29 | 2023-02-24 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN112189710A (en) * | 2020-08-10 | 2021-01-08 | 浙江李子园食品股份有限公司 | Fermented fruit juice milk beverage and preparation method thereof |
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| CN104365845B (en) | 2017-08-08 |
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