CN104430852A - Preparation method of living bacterium type sweet orange acid milk beverage - Google Patents
Preparation method of living bacterium type sweet orange acid milk beverage Download PDFInfo
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- CN104430852A CN104430852A CN201410744257.8A CN201410744257A CN104430852A CN 104430852 A CN104430852 A CN 104430852A CN 201410744257 A CN201410744257 A CN 201410744257A CN 104430852 A CN104430852 A CN 104430852A
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- sweet orange
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- milk beverage
- sour milk
- type sweet
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Abstract
The invention provides a preparation method of a living bacterium type sweet orange acid milk beverage. The preparation method comprises the following steps: pretreating sweet oranges so as to obtain sweet orange juice; collecting fresh milk with qualified quality, and standardizing; preparing a fermentation base material; and preparing the living bacterium type sweet orange acid milk beverage. The living bacterium type sweet orange acid milk beverage is good in mouthfeel, scientific in proportioning, balanced in nutrition, beneficial to assimilation by human bodies, can well keep the activity of bacteria, and has good nutritional value.
Description
Technical field
The invention belongs to dairy products technical field, be specifically related to a kind of preparation method of viable type sweet orange sour milk beverage.
Background technology
Viable type sour milk beverage is a kind of milk beverage containing a large amount of live probiotics, has the health-care effect of specified germ.Biodiasmin and fermented product thereof have excellent health functions to health, have and help digest, and improve intestine microenvironment, suppress spoilage organisms growth, and synthesis nutrient, improves the physiological functions such as immunity.
Summary of the invention
The invention provides a kind of preparation method of viable type sweet orange sour milk beverage.
The preparation method of a kind of viable type sweet orange sour milk beverage provided by the invention, step is as follows:
(1) pretreatment is carried out to sweet orange, obtain sweet orange juice;
(2) up-to-standard fresh milk is collected, column criterion of going forward side by side;
(3) preparation fermentation base-material:
A, allotment: the sweet orange slurries handled well and fresh milk are fully mixed according to mass ratio 1:3, with organic acid or organic adjusting PH with base to 6.5-7.0, solid content requires 16 ° of Bx;
B, homogeneous;
C, ultra high temperature short time sterilization, and be cooled to 45 DEG C;
D, inoculation fermentation: bacterial classification is Bifidobacterium, lactobacillus acidophilus and enterococcus, volume ratio is Bifidobacterium: lactobacillus acidophilus: enterococcus=0.5:0.5:1.2, and inoculum concentration is 3-4%, and inoculation temperature is at 40-42 DEG C, stir 15-20 minute after inoculation, fermentation time is 4-6 hour;
(4) viable type sweet orange sour milk beverage is prepared
A, to get the raw materials ready: fermentation base-material prepared by step 3: 40 weight portions, fruit glucose syrup: 4.5 weight portions, white granulated sugar: 9 weight portions, pure water: 45 weight portions, stabilizing agent: 0.5 weight portion;
B, prepare stabilizing agent and white granulated sugar compound;
C, the base-material that will ferment, the mixing of fruit glucose syrup, stabilizing agent and white granulated sugar compound, obtain stoste;
D, acid adjustment, perfuming, homogeneous, cooling, filling, obtain viable type sweet orange sour milk beverage of the present invention.
Preferably, the pretreatment of described sweet orange is after the sweet orange selecting high-quality, squeezes the juice, crosses 200 mesh sieves, homogeneous under the condition of 65-70 DEG C, 20-25MPa.
Preferably, also add polydextrose during described inoculation fermentation, the volume ratio of polydextrose and Bifidobacterium is 1:48-52.
Preferably, the preparation method of described stabilizing agent and white granulated sugar compound is: by composite good stabilizing agent and the first dry mixing of appropriate white granulated sugar according to the above ratio evenly, then be heated to 80-85 DEG C of stirring and dissolving 25-30 minute; Remaining white granulated sugar adds suitable quantity of water and dissolves, and 3-5 minute is boiled in heating, adds the pure water of formula ratio after filtering with the stabilizing agent dissolved after mixing.
Preferably, described in step (three), the condition of homogeneous is 70 DEG C, 35Mpa.
Preferably, described in step (four), the condition of homogeneous is 20-30 DEG C, 35Mpa.
Viable type sweet orange sour milk beverage mouthfeel of the present invention is good, and proportioning science is balanced in nutrition, is conducive to absorption of human body, and sour milk beverage of the present invention can be good at the activity keeping bacterial classification, has good nutritive value.
Detailed description of the invention
Following embodiment is convenient to understand the present invention better, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is conventional method.
The preparation method of viable type sweet orange sour milk beverage of the present invention is as follows:
One, pretreatment is carried out to sweet orange: select high-quality sweet orange, squeeze the juice, cross 200 mesh sieves, homogeneous under the condition of 65-70 DEG C, 20-25MPa, for subsequent use.
Two, up-to-standard fresh milk is collected, column criterion of going forward side by side.
Three, preparation fermentation base-material:
A, allotment: the sweet orange slurries handled well and fresh milk are fully mixed according to mass ratio 1:3, with organic acid or organic adjusting PH with base to 6.5-7.0, solid content requires 16 ° of Bx;
B, at 70 DEG C, homogeneous under 35Mpa condition;
C, under the superhigh temperature of 130-140 DEG C, 3-4s instantaneous sterilizing, kill microorganism in compound, have inhibiting natural inhibitors in passivation compound to fermentation strain, the material after sterilization utilizes vacuum flashing instantaneous degassed, and is cooled to 45 DEG C;
D, inoculation fermentation: bacterial classification is Bifidobacterium, lactobacillus acidophilus and enterococcus, volume ratio is Bifidobacterium: lactobacillus acidophilus: enterococcus=0.5:0.5:1.2, and inoculum concentration is 3-4%, and inoculation temperature is at 40-42 DEG C; As preferably, now polydextrose can also be added, the volume ratio of polydextrose and Bifidobacterium is 1:48-52, polydextrose not only contributes to Yoghourt fermentation, slow down whey separate out or do not separate out, improve the structural state of product, improve milk fragrance, and there is the effect promoting Bifidobacterium propagation, the alimentary health-care function of Yoghourt can be supplemented.15-20 minute is stirred, so that make each material evenly spread in milk after inoculation; Fermentation time is 4-6 hour.
Four, viable type sweet orange sour milk beverage is prepared
1. get the raw materials ready: fermentation base-material prepared by step 3: 40 weight portions, fruit glucose syrup: 4.5 weight portions, white granulated sugar: 9 weight portions, pure water: 45 weight portions, stabilizing agent: 0.5 weight portion.Stabilizing agent is polyglycerol ester, pectin and xanthans; The ratio of three is 1:5:4;
2. pretreatment is carried out to stabilizing agent and white granulated sugar:
A, make stabilizing agent and white granulated sugar compound: by composite good stabilizing agent according to the above ratio and the dry mixing of appropriate white granulated sugar elder generation even, improve contact surface and the dispersiveness thereof of itself and water, be heated to 80-85 DEG C of stirring and dissolving 25-30 minute again, make it to become uniform glue; Remaining white granulated sugar adds suitable quantity of water and dissolves, and 3-5 minute is boiled in heating, and the pure water adding formula ratio after mixing with the stabilizing agent dissolved after filtering is quantitatively for subsequent use;
B, high-pressure homogeneous, sterilization cooling:
The compound that step a is obtained at 70 DEG C, homogeneous under 35Mpa condition, and 137 DEG C, be cooled to after ultra high temperature short time sterilization under the condition of 3-4s less than 40 DEG C for subsequent use;
3. prefabricated fermentation base-material and fruit glucose syrup are joined in the material that 2. step prepared by formula consumption and obtain viable type sweet orange sour milk beverage stoste;
4. acid adjustment, perfuming: by acid dissolve or be diluted to about 10% cold soln, join below 20 DEG C in viable type sweet orange sour milk beverage stoste, after beverage stoste acidity reaches pH value 4.0-4.3, add proper amount of edible essence;
by through the 4. deployed viable type sweet orange sour milk beverage homogeneous again of step, processing condition is 20-30 DEG C, 35Mpa, is cooled to less than 10 DEG C to carry out filling simultaneously, obtains viable type sweet orange sour milk beverage of the present invention.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a preparation method for viable type sweet orange sour milk beverage, is characterized in that: step is as follows:
(1) pretreatment is carried out to sweet orange, obtain sweet orange juice;
(2) up-to-standard fresh milk is collected, column criterion of going forward side by side;
(3) preparation fermentation base-material:
A, allotment: the sweet orange slurries handled well and fresh milk are fully mixed according to mass ratio 1:3, with organic acid or organic adjusting PH with base to 6.5-7.0, solid content requires 16 ° of Bx;
B, homogeneous;
C, ultra high temperature short time sterilization, and be cooled to 45 DEG C;
D, inoculation fermentation: bacterial classification is Bifidobacterium, lactobacillus acidophilus and enterococcus, volume ratio is Bifidobacterium: lactobacillus acidophilus: enterococcus=0.5:0.5:1.2, and inoculum concentration is 3-4%, and inoculation temperature is at 40-42 DEG C, stir 15-20 minute after inoculation, fermentation time is 4-6 hour;
(4) viable type sweet orange sour milk beverage is prepared
A, to get the raw materials ready: fermentation base-material prepared by step 3: 40 weight portions, fruit glucose syrup: 4.5 weight portions, white granulated sugar: 9 weight portions, pure water: 45 weight portions, stabilizing agent: 0.5 weight portion;
B, prepare stabilizing agent and white granulated sugar compound;
C, the base-material that will ferment, the mixing of fruit glucose syrup, stabilizing agent and white granulated sugar compound, obtain stoste;
D, acid adjustment, perfuming, homogeneous, cooling, filling, obtain viable type sweet orange sour milk beverage of the present invention.
2. the preparation method of viable type sweet orange sour milk beverage according to claim 1, is characterized in that: the pretreatment of described sweet orange is after the sweet orange selecting high-quality, squeezes the juice, crosses 200 mesh sieves, homogeneous under the condition of 65-70 DEG C, 20-25MPa.
3. the preparation method of viable type sweet orange sour milk beverage according to claim 1, is characterized in that: also add polydextrose during described inoculation fermentation, and the volume ratio of polydextrose and Bifidobacterium is 1:48-52.
4. the preparation method of viable type sweet orange sour milk beverage according to claim 1, it is characterized in that: the preparation method of described stabilizing agent and white granulated sugar compound is: by composite good stabilizing agent and the first dry mixing of appropriate white granulated sugar according to the above ratio evenly, then be heated to 80-85 DEG C of stirring and dissolving 25-30 minute; Remaining white granulated sugar adds suitable quantity of water and dissolves, and 3-5 minute is boiled in heating, adds the pure water of formula ratio after filtering with the stabilizing agent dissolved after mixing.
5. the preparation method of viable type sweet orange sour milk beverage according to claim 1, is characterized in that: described in step (three), the condition of homogeneous is 70 DEG C, 35Mpa.
6. the preparation method of viable type sweet orange sour milk beverage according to claim 1, is characterized in that: described in step (four), the condition of homogeneous is 20-30 DEG C, 35Mpa.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410744257.8A CN104430852A (en) | 2014-12-09 | 2014-12-09 | Preparation method of living bacterium type sweet orange acid milk beverage |
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| CN201410744257.8A CN104430852A (en) | 2014-12-09 | 2014-12-09 | Preparation method of living bacterium type sweet orange acid milk beverage |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583781A (en) * | 2019-09-30 | 2019-12-20 | 佛山科学技术学院 | Orange juice milk beverage and preparation method thereof |
| CN111227037A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Yoghourt capable of maintaining beauty and keeping young and controlling weight and preparation method thereof |
| CN112385760A (en) * | 2020-11-16 | 2021-02-23 | 东北农业大学 | Preparation method of fermented beverage rich in dietary fiber |
-
2014
- 2014-12-09 CN CN201410744257.8A patent/CN104430852A/en active Pending
Non-Patent Citations (5)
| Title |
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| [英]伍德（BRIAN J.B.WOOD）: "《发酵食品微生物学》", 31 July 2001 * |
| 尤玉如: "《乳品与饮料工艺学》", 31 March 2014 * |
| 帅斌等: "水溶性膳食纤维——聚葡萄糖在食品中的应用", 《中国食品添加剂》 * |
| 杨国伟: "《发酵食品加工与检测》", 30 September 2011 * |
| 杨贞耐: "《乳品加工新技术》", 31 January 2013 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111227037A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Yoghourt capable of maintaining beauty and keeping young and controlling weight and preparation method thereof |
| CN110583781A (en) * | 2019-09-30 | 2019-12-20 | 佛山科学技术学院 | Orange juice milk beverage and preparation method thereof |
| CN112385760A (en) * | 2020-11-16 | 2021-02-23 | 东北农业大学 | Preparation method of fermented beverage rich in dietary fiber |
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| CB03 | Change of inventor or designer information |
Inventor after: Xia Qixiong Inventor after: Ning Wudi Inventor after: Wei Qibiao Inventor after: Huang Ling Inventor after: Wu Rixin Inventor after: Ma Dan Inventor before: Xia Qixiong Inventor before: Ning Wudi Inventor before: Ma Dan Inventor before: Wu Rixin Inventor before: Wei Qibiao |
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Application publication date: 20150325 |
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