CN104489131A - Living bacterium-type whey protein beverage and preparation method thereof - Google Patents
Living bacterium-type whey protein beverage and preparation method thereof Download PDFInfo
- Publication number
- CN104489131A CN104489131A CN201410838698.4A CN201410838698A CN104489131A CN 104489131 A CN104489131 A CN 104489131A CN 201410838698 A CN201410838698 A CN 201410838698A CN 104489131 A CN104489131 A CN 104489131A
- Authority
- CN
- China
- Prior art keywords
- preparation
- whey
- homogeneous
- raw material
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
Abstract
The invention discloses a living bacterium-type whey protein beverage and a preparation method thereof. The living bacterium-type whey protein beverage consists of the following raw materials: 20-50% of whey from cheese production by virtue of an enzymic method, 0.001-0.01% of a fermenting agent, 5-10% of a sweet substance, 0.1-1% of a thickening agent and water. The preparation method comprises the following steps: (1) homogenizing and pasteurizing the whey from the cheese production by virtue of the enzymic method so as to obtain sterile whey; (2) carrying out insulating fermentation to the sterile whey obtained from the step (1) by virtue of a fermenting strain and cooling so as to obtain a whey protein beverage matrix; and (3) mixing the sweet substance, the thickening agent and the water in the raw materials, pasteurizing, cooling, mixing the materials with the whey protein beverage matrix obtained from the step (2) and homogenizing. By directly using the whey as a raw material, the preparation method disclosed by the invention can be used for simplifying the process, and the preparation method not only can be used for reducing production cost but also can be used for increasing the content of the active ingredients; and meanwhile, the product is higher in stability compared with like products and is better in taste.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of viable type lactalbumin drink and preparation method thereof.
Background technology
Lactalbumin drink on market is generally raw material with PURE WHEY or is solids-enriched beverage state.Lactalbumin is high-quality complete protein, with all essential amino acids.Lactalbumin is also the abundantest source of the branched-chain amino acid of natural formation, and data with existing proves that lactalbumin has remarkable nutritive value and health benefits, and on market, the existing beverage adding lactalbumin is sold.U.S. Patent application 2008/0187623A1 describes a kind of yogurt drink comprising casein and lactalbumin, wherein casein: the ratio of lactalbumin is 4:96 to 12:88.This invention relates to novel yogurt drink and preparation method thereof.Although this yogurt drink has identical taste and organoleptic attribute with traditional yogurt drink, with regard to its casein and lactalbumin, their protein structure and composition are different.Specifically, this yogurt drink comprises casein and lactalbumin, wherein casein: the yogurt drink of ratio prepared by 4:96 to 12:88 (w/w) of lactalbumin does not form caking after fermentation.In addition, the invention provides the method preparing this kind of yogurt drink, comprise and add a certain amount of whey product to prepare wherein casein in a certain amount of dairy product: the ratio of lactalbumin is the yogurt drink comprising casein and lactalbumin of 4:96 to 12:88 (w/w), but this product is not containing lactic acid bacteria.In addition, Japanese patent application JP2004-121046A discloses a kind of lactalbumin drink of fermentation, and the protein content wherein deriving from the whey concentrate of fermentation is about 1.6-5.6%, but its whey protein source is in WPC.Russ P RU227851C2 discloses a kind of dairy products, and it comprises the lactalbumin of fermentation and the milk powder of fermentation, but wherein most protein derives from milk powder (ratio of milk and lactalbumin is 1:1 to 9:1).Lactic acid bacteria is most commonly used to dairy products base beverage and other fermented beverage, already seasoning had been carried out in fermented food to it and prepare Antimicrobe compound should be used as study widely.Lactic acid bacteria reduces pH by generation lactic acid and acetic acid, also can produce Antimicrobe compound.Therefore, lactic acid bacteria makes fermented product have the better shelf-life.The proteolytic activity of lactic acid bacteria can produce small-molecular peptides and amino acid, and they are more easily absorbed by the body.Many documents relate to dairy fermentation to prepare Yoghourt and other beverage and benefit thereof.The dairy products of fermentation commercially have good image, and lactalbumin is widely studied due to its outstanding nutritional quality and health benefits.Such as Pescuma M. etc., introduce by the lactobacillus acidophilus of growth in chemical culture medium, streptococcus thermophilus and Bulgarian Lactobacillus hydrolyzing lactoalbumin.
Summary of the invention
The technical problem to be solved in the present invention: existing lactalbumin drink is all by PURE WHEY or whey protein concentrate allotment on the market, adds production stage, improves cost and cause the active material in beverage to lose.The invention provides a kind of viable type lactalbumin drink of mouthfeel brilliance, its good stability, active component enriches, and the more existing like product of production cost is lower.
The present invention solves the problems of the technologies described above by the following technical solutions:
One of technical solution of the present invention: a kind of preparation method of viable type lactalbumin drink, its raw material discharge after comprising 20 ~ 50% Production by Enzymes cheese whey, 0.001 ~ 0.01% leavening, 0.03 ~ 10% sweet substance, 0.1 ~ 1% thickener and complement to 100% water, described percentage is the mass percent accounting for raw material gross mass.Described preparation method comprises the steps: that (1) cools to obtain aseptic whey by after the whey homogeneous of discharging after Production by Enzymes cheese, pasteurize; (2) by described for step (1) aseptic whey fermented bacterium heat-preservation fermentation, cool to obtain lactalbumin drink base-material; (3) sweet substance in described raw material, thickener are mixed with water, pasteurize, to mix with the described lactalbumin drink base-material of step (2) again after cooling, homogeneous.
The whey of discharging after Production by Enzymes cheese of the present invention is obtained by following method: in raw milk, add renin, after coagulation of casein, namely discharge described whey.Described raw milk is that this area is conventional, preferably, is protein content >2.6g/kg, bacterial content <1 × 10
5the raw milk of cfu/ml, better is protein content >3g/kg, bacterial content <1 × 10
4the raw milk of cfu/ml.Described renin is that this area is conventional, and be preferably animal rennet or microbial rennet, better is animal rennet, and best is calf Zou stomach renin.The consumption of described renin is that this area is conventional, and be preferably raw material described in 0.8 ~ 1mg/kg, better is raw milk described in 1mg/kg.
Leavening of the present invention is that this area is conventional, one or more preferably for being selected from streptococcus thermophilus (Streptococcus thermophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus) and Lactobacillus casei (Lactobacillus casei) of it bacterial classification comprised, better for be selected from streptococcus thermophilus and lactobacillus bulgaricus one or both, best is streptococcus thermophilus.The content of described leavening in described aseptic whey is that this area is conventional, and the content of described leavening is preferably 0.001 ~ 0.01%, and better is 0.003 ~ 0.008%, and best is 0.005%.Described content is the degree accounting for raw material gross mass.The content of the bacterial classification that described leavening comprises is preferably 1 × 10
6cfu/mL ~ 8 × 10
6aseptic whey described in cfu/mL, better is 2 × 10
6cfu/mL ~ 3 × 10
6aseptic whey described in cfu/mL, best is 2 × 10
6aseptic whey described in cfu/mL.
Sweet substance of the present invention is that this area is conventional, one or more preferably for being selected from white granulated sugar, Aspartame, acesulfame potassium and fructose, and better one or both for being selected from white granulated sugar and Aspartame, best is white granulated sugar.The mass percent that described sweet substance accounts for raw material gross mass is that this area is conventional, and be preferably 0.03% ~ 10%, better is 5 ~ 10%, and better is 0.03% ~ 0.04% further.Described content is the degree accounting for raw material gross mass.
Thickener of the present invention is that this area is conventional, one or more preferably for being selected from gellan gum, pectin, soybean polyoses, sodium carboxymethylcellulose, and better is selected from as one or more in gellan gum, pectin and soybean polyoses, and best is gellan gum.The percentage that described thickener accounts for raw material gross mass is that this area is conventional, and be preferably 0.1 ~ 1%, better is 0.25 ~ 0.4%, and best is 0.3%.Described content is the degree accounting for raw material gross mass.
Described water is that this area is conventional, is preferably demineralized water;
Raw material of the present invention preferably can also comprise nutrition fortifier; one or more in flavor substance, pigment and jam; described nutrition fortifier is that this area is conventional; one or more preferably for being selected from taurine, inositol, calcium, iron, zinc, selenium; better one or more for being selected from taurine, inositol, calcium, zinc, best is taurine.The percentage that described nutrition fortifier accounts for raw material gross mass is that this area is conventional, and be preferably 0.01 ~ 0.03%, better is 0.02 ~ 0.03%, and best is 0.03%.Described flavor substance is that this area is conventional, is preferably that in vanilla or condensed milk essence, better is condensed milk flavor essence.The mass percent that described flavor substance accounts for raw material gross mass is that this area is conventional, and be preferably 0.04% ~ 0.1%, better is 0.05% ~ 0.1%, and best is 0.1%.Described pigment is that this area is conventional, and be preferably natural Beta-carotene or synthesis carrotene, better is natural Beta-carotene.The mass percent that described pigment accounts for raw material gross mass is that this area is conventional, and be preferably 0.001 ~ 0.004%, better is 0.004%.Described jam is that this area is conventional, and be preferably strawberry jam or lemon jam, better is strawberry jam.The content of described jam is that this area is conventional, and be preferably 8 ~ 10%, better is 8%.
In the present invention, step (1) is: cool to obtain aseptic whey by after the whey homogeneous of discharging after Production by Enzymes cheese, pasteurize.In step (1), described homogeneous is that this area is conventional, and the temperature of described homogeneous is preferably 55 ~ 75 DEG C, better is 55 ~ 65 DEG C, and best is 65 DEG C, and the pressure of described homogeneous is preferably 17 ~ 25Mpa, that better is 18 ~ 23Mpa, and that best is 20Mpa.Described pasteurize is that this area is conventional, and the temperature of described pasteurize is preferably 90 ~ 95 DEG C, and better is 90 ~ 92 DEG C, best is 90 DEG C, the time of described pasteurize is preferably 5 ~ 20 minutes, and better is 5 ~ 10 minutes, and best is 10 minutes.Describedly be cooled to this area routine, the temperature of described cooling is preferably 20 ~ 42 DEG C, and better is 20 ~ 30 DEG C, and best is 25 DEG C, and described cooling is preferably for be undertaken by pipeline plate or interlayer cylinder.
In the present invention, step (2) is: by described for step (1) aseptic whey fermented bacterium heat-preservation fermentation, cool to obtain lactalbumin drink base-material.In step (2), described fermentation is that this area is conventional, the time of described fermentation is preferably 12 ~ 72 hours, better is 48 ~ 72 hours, best is 72 hours, and the temperature of described fermentation is preferably 37 ~ 42 DEG C, and better is 42 DEG C, described fermentation is that this area is conventional, is preferably in fermentation cylinder for fermentation.Describedly be cooled to this area routine, the temperature of described cooling is preferably 20 ~ 42 DEG C, and better is 20 ~ 30 DEG C, and best is 25 DEG C, and described cooling is preferably for be undertaken by pipeline plate or interlayer cylinder.
In the present invention, step (3) is: the sweet substance in described raw material, thickener mixed with water, pasteurize, to mix with the described lactalbumin drink base-material of step (2) after cooling, homogeneous again.In step (3), describedly be mixed into this area routine, preferably for being uniformly mixed, the temperature of described mixing is preferably 40 ~ 50 DEG C, better is 40 ~ 45 DEG C, and best is 42 DEG C, and the time of described mixing is preferably 15 ~ 20min, that better is 15 ~ 18min, and that best is 15min.Described pasteurize is that this area is conventional, and the temperature of described pasteurize is preferably 90 ~ 95 DEG C, and better is 90 ~ 92 DEG C, best is 90 DEG C, the time of described pasteurize is preferably 5 ~ 20 minutes, and better is 5 ~ 10 minutes, and best is 10 minutes.Describedly be cooled to this area routine, the temperature of described cooling is preferably 20 ~ 42 DEG C, and better is 20 ~ 30 DEG C, and best is 25 DEG C, and described cooling is preferably for be undertaken by pipeline plate or interlayer cylinder.Described homogeneous is that this area is conventional, and the temperature of described homogeneous is preferably 55 ~ 75 DEG C, and better is 55 ~ 65 DEG C, and best is 65 DEG C, and the pressure of described homogeneous is preferably 17 ~ 25Mpa, and that better is 18 ~ 23Mpa, and that best is 20Mpa.
In the present invention, preferably can also adjust acidity with acidity regulator after mixing described in step (3), described acidity is that this area is conventional, and be preferably 40 ° of T ~ 68 ° T, that better is 40 ° of T ~ 50 ° T, and that best is 50 ° of T.Described acidity regulator is that this area is conventional, is preferably citric acid.
In the present invention, before mixing described in step (3), preferably can add nutrition fortifier and/or flavor substance and/or pigment.
In the present invention, after homogeneous described in step (3), preferably jam can also be added.
Technical solution of the present invention two: a kind of by the viable type lactalbumin drink obtained by preparation method of the present invention.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
The use amount of raw material of the present invention is no more than the use amount of the food additives of national regulation.
Positive progressive effect of the present invention is:
(1) preparation method in the present invention directly uses the whey of discharging in cheese preparation process to be raw material, decreases the operating procedure of preparation process, has both reduced the content that production cost turn increases active component compared with existing preparation method.
(2) product stability of the present invention more existing like product stability is higher, and has better mouthfeel.
(3) the present invention adopts viable bacteria fermentation, and finished product contains lactic acid bacteria alive and metabolite thereof, thus is conducive to the balance of intestinal microecology, and contributes to the immunity strengthening body.
(4) the present invention with the addition of nutrition fortifier, can meet the function demand that consumer is different, such as, can meet the function demand of players in product by adding mineral matter, taurine and inositol.
(5) present invention optimizes beverage systems, ensure that the stability of product in shelf life.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
The preparation of whey A: 1000kg protein content >2.6g/kg, bacterial content <1 × 10
5raw milk 70 DEG C of sterilizings of cfu/ml 25 seconds, add 1g microorganism Zou stomach renin, stir, cut after curdled milk after being cooled to 30 DEG C, be cut into the square that the length of side is about 15mm, leave standstill 5min, warming while stirring to 48 DEG C, keep 10min, programming rate is 1 DEG C/3min, discharges whey.
The preparation of whey B: 1000kg protein content >3g/kg, bacterial content <1 × 10
4raw milk 75 DEG C of sterilizings of cfu/ml 15 seconds, add 0.8g calf Zou stomach renin, stir, cut after curdled milk after being cooled to 29 DEG C, be cut into the square that the length of side is about 15mm, leave standstill 5min, warming while stirring to 40 DEG C, keep 10min, programming rate is 1 DEG C/3min, discharges whey.
Embodiment 1
1, raw material:
Table 1
2, preparation method:
(1) by whey A in 65 DEG C/17MPa homogeneous, 90 DEG C of 5min pasteurizes, are cooled to 42 DEG C;
(2) bacterial classification streptococcus thermophilus (5 × 10 is added
6cfu/mL), 42 DEG C of fermentations, 12h acidity reaches 60 ° of T, obtains lactalbumin drink base-material;
(3) white granulated sugar, gellan gum, taurine, flesh alcohol and water are carried out pasteurize 90 DEG C, 5min after stirring 15min at 50 DEG C.Be cooled to 20 DEG C and whey protein base mix and blend 15min, measure acidity.With citric acid acid adjustment to 40 ° T, 17MPa homogeneous.Cool and be fillingly finished product, finished product is stored refrigerated.
Embodiment 2
1, raw material:
Table 2
2, preparation method:
(1) by whey B in 55 DEG C/25MPa homogeneous, 92 DEG C, 20min pasteurize, is cooled to 37 DEG C;
(2) bacterial classification lactobacillus bulgaricus (4 × 10 is added
6cfu/mL), 37 DEG C of fermentations, 48h acidity reaches 100 ° of T, obtains lactalbumin drink base-material;
(3) pasteurize 95 DEG C is carried out, 20min after white granulated sugar, pectin, calcium, iron, zinc, selenium and water being stirred 20min at 40 DEG C.Be cooled to 40 DEG C and whey protein base mix and blend 15min, measure acidity.With citric acid acid adjustment to 50 ° T, 25MPa homogeneous.Cool and be fillingly finished product, finished product is stored refrigerated.
Embodiment 3
1, raw material:
Table 3
2, preparation method:
(1) by whey A in 60 DEG C/20MPa homogeneous, 95 DEG C, 15min pasteurization, is cooled to 37 DEG C;
(2) bacterial classification Lactobacillus casei (8 × 10 is added
6cfu/mL), 37 DEG C of fermentations, 72h acidity reaches 120 ° of T, obtains lactalbumin drink base-material;
(3) pasteurize 93 DEG C is carried out, 16min after white granulated sugar, soybean polyoses and water being stirred 17min at 45 DEG C.Be cooled to 36 DEG C and whey protein base mix and blend 17min, measure acidity.With citric acid acid adjustment to 68 ° T, 20MPa homogeneous.Cool and be fillingly finished product, finished product is stored refrigerated.
Embodiment 4
1, raw material:
Table 4
2, preparation method:
(1) by whey A in 60 DEG C/20MPa homogeneous, 92 DEG C, 17min pasteurization, is cooled to 37 DEG C;
(2) bacterial classification Lactobacillus casei (1.0 × 10 is added
6cfu/mL), 37 DEG C of fermentations, 72h acidity reaches 110 ° of T, obtains lactalbumin drink base-material;
(3) by white granulated sugar, carry out pasteurize 93 DEG C, 16min after sodium carboxymethylcellulose and water stir 17min at 45 DEG C, be cooled to 36 DEG C and whey protein base mix and blend 15min, measure acidity.With citric acid acid adjustment to 68 ° T, 20MPa homogeneous.Cool and be fillingly finished product, finished product is stored refrigerated.
Embodiment 5
1, raw material:
Table 5
2, preparation method:
(1) by whey B in 75 DEG C/20MPa homogeneous, 90 DEG C of 5min pasteurizations, are cooled to 42 DEG C;
(2) bacterial classification streptococcus thermophilus (1 × 10 is added
6cfu/mL), lactobacillus bulgaricus (0.4 × 10
6and Lactobacillus casei (1 × 10 cfu/mL)
6cfu/mL), 37 DEG C of fermentations, 12h acidity reaches 80 ° of T, obtains lactalbumin drink base-material:
(3) by fructose, soybean polyoses, taurine, condensed milk flavor essence, natural Beta-carotene, water carry out pasteurize 90 DEG C, 5min after stirring 15min at 50 DEG C.Be cooled to 20 DEG C and whey protein base mix and blend 15min, measure acidity.With citric acid acid adjustment to 40 ° T, 17MPa homogeneous.Cooling, online lemon jam of adding is finished product, and finished product is stored refrigerated.
Embodiment 6
1, raw material:
Table 6
2, preparation method:
(1) by whey B in 60 DEG C/17MPa homogeneous, 90 DEG C of 5min pasteurizations, are cooled to 42 DEG C by interlayer cylinder;
(2) bacterial classification Lactobacillus casei (3 × 10 is added
6cfu/mL), 42 DEG C of fermentation cylinder for fermentation, 12h acidity reaches 60 ° of T, cools to obtain lactalbumin drink base-material by interlayer cylinder:
(3) pasteurize 90 DEG C is carried out, 5min after Aspartame, sodium carboxymethylcellulose, taurine, inositol, vanilla and water being stirred 15min at 50 DEG C.Be cooled to 20 DEG C and whey protein base mix and blend 15min by interlayer cylinder, measure acidity.With citric acid acid adjustment to 40 ° T, 17MPa homogeneous.Cool and be fillingly finished product, finished product is stored refrigerated.
Embodiment 7
1, raw material:
Table 7
2, preparation method:
(1) by whey A in 60 DEG C/25MPa pressure homogeneous, 92 DEG C, 20min pasteurization, is cooled to 37 DEG C by pipeline plate;
(2) bacterial classification lactobacillus bulgaricus (1 × 10 is added
6cfu/mL), 37 DEG C of fermentation cylinder for fermentation, 48h acidity reaches 100 ° of T, cools to obtain lactalbumin drink base-material by pipeline plate:
(3) pasteurize 95 DEG C is carried out, 20min after acesulfame-K, pectin, taurine, inositol, strawberry essence, synthesis carrotene and water being stirred 20min at 40 DEG C.By pipeline plate be cooled to 40 DEG C with whey protein base mix and blend 15min, 25MPa homogeneous, cooling, online add strawberry jam after be fillingly finished product, finished product is stored refrigerated.
Effect example 1
Experimental group: the viable type lactalbumin drink of preparation in embodiment 1.
Comparative group: the lactalbumin drink restored with PURE WHEY, other conditions are identical with embodiment 1.
Taste tests participant: the research staff of 20 relevant industries.
Standards of grading:
Table 8 standards of grading
Taste tests (every 20 people's total scores) is carried out to the beverage of experimental group (embodiment 1):
Should be understood that, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications correlated condition of the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (10)
1. the preparation method of a viable type lactalbumin drink, it is characterized in that, whey, 0.001 ~ 0.01% leavening, 0.03 ~ 10% sweet substance, 0.1 ~ 1% thickener that its raw material is discharged after comprising 20 ~ 50% Production by Enzymes cheese and complement to 100% water; Described percentage is the mass percent accounting for raw material gross mass;
Described preparation method comprises the steps:
(1) aseptic whey is cooled to obtain by after the whey homogeneous of discharging after Production by Enzymes cheese, pasteurize;
(2) in the described aseptic whey of step (1), add leavening to carry out fermenting, cooling to obtain lactalbumin drink base-material;
(3) sweet substance, thickener are mixed with water, pasteurize, to mix with the described lactalbumin drink base-material of step (2) again after cooling, homogeneous.
2. preparation method as claimed in claim 1, is characterized in that, described raw material also comprise in nutrition fortifier, flavor substance, pigment and jam one or more; And/or, described nutrition fortifier be selected from taurine, inositol, calcium, iron, zinc and selenium one or more; And/or described flavor substance is essence; And/or, described pigment be selected from natural Beta-carotene and synthesis carrotene in one or both; And/or, described jam be selected from lemon jam and strawberry jam one or both; And/or the content of described flavor substance is 0.04 ~ 0.1%; And/or the content of described pigment is 0.001 ~ 0.004%; And/or the content of described jam is 8 ~ 10%; Described percentage is the mass percent accounting for raw material gross mass.
3. preparation method as claimed in claim 1, is characterized in that, the whey of discharging after described Production by Enzymes cheese is obtained by following preparation method: in raw milk, add renin, can discharge described whey after coagulation of casein; And/or described raw milk is protein content >2.6g/kg, bacterial content <1 × 10
5the raw milk of cfu/ml; And/or described renin is animal rennet or microbial rennet; And/or the consumption of described renin is raw material described in 0.8 ~ 1mg/kg.
4. preparation method as claimed in claim 1, it is characterized in that, one or more for being selected from streptococcus thermophilus (Streptococcus thermophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus casei (Lactobacillus casei) of the bacterial classification comprised in described leavening; And/or the content of described leavening in described aseptic whey is 0.001 ~ 0.01%; Described percentage is the mass percent accounting for raw material gross mass.
5. preparation method as claimed in claim 1, is characterized in that, described sweet substance be selected from white granulated sugar, fructose, Aspartame and acesulfame-K one or more.
6. preparation method as claimed in claim 1, is characterized in that, described thickener be selected from gellan gum, pectin, sodium carboxymethylcellulose and soybean polyoses one or more.
7. preparation method as claimed in claim 1, it is characterized in that, in step (1), the temperature of described homogeneous is 55 ~ 75 DEG C, and the pressure of described homogeneous is 17 ~ 25Mpa;
And/or the temperature of described pasteurize is 90 ~ 95 DEG C, and/or the time of described pasteurize is 5 ~ 20 minutes;
And/or the temperature of described cooling is 20 ~ 42 DEG C, and/or, described in be cooled to and undertaken by pipeline plate or interlayer cylinder.
8. preparation method as claimed in claim 1, it is characterized in that, in step (2), the time of described fermentation is 12 ~ 72 hours, and the temperature of described fermentation is 37 ~ 42 DEG C, and/or described fermentation is in fermentation cylinder for fermentation;
And/or the temperature of described cooling is 20 ~ 42 DEG C, and/or, described in be cooled to and undertaken by pipeline plate or interlayer cylinder.
9. preparation method as claimed in claim 1, is characterized in that, in step (3), described in be mixed into and be uniformly mixed, the temperature of described mixing is 40 ~ 50 DEG C, and/or the time of described mixing is 15 ~ 20 minutes;
And/or the temperature of described pasteurize is 90 ~ 95 DEG C, and/or the time of described pasteurize is 5 ~ 20 minutes;
And/or the temperature of described cooling is 20 ~ 42 DEG C, and/or, described in be cooled to and undertaken by pipeline plate or interlayer cylinder;
And/or the temperature of described homogeneous is 55 ~ 75 DEG C, the pressure of described homogeneous is 17 ~ 25Mpa;
And/or, use acidity regulator acid adjustment degree to 40 ° T ~ 68 ° T after described mixing; And/or described acidity regulator is citric acid;
And/or, add in nutrition fortifier, flavor substance and pigment before described mixing one or more;
And/or, after described homogeneous, add jam.
10. a viable type lactalbumin drink, is characterized in that, it is by such as prepared by the preparation method described in any one of claim 1 ~ 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410838698.4A CN104489131B (en) | 2014-12-26 | 2014-12-26 | A kind of viable type lactalbumin drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410838698.4A CN104489131B (en) | 2014-12-26 | 2014-12-26 | A kind of viable type lactalbumin drink and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104489131A true CN104489131A (en) | 2015-04-08 |
| CN104489131B CN104489131B (en) | 2018-07-20 |
Family
ID=52930664
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410838698.4A Active CN104489131B (en) | 2014-12-26 | 2014-12-26 | A kind of viable type lactalbumin drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104489131B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814124A (en) * | 2015-05-19 | 2015-08-05 | 光明乳业股份有限公司 | Normal-temperature drinking type yoghourt and preparation method thereof |
| CN106418091A (en) * | 2016-10-17 | 2017-02-22 | 光明乳业股份有限公司 | Viable organism type lactoalbumin beverage and preparation method thereof |
| CN108719491A (en) * | 2018-05-05 | 2018-11-02 | 石家庄君乐宝乳业有限公司 | Sports type lactobacillus beverage with immunity enhancing function and preparation method thereof |
| CN109007058A (en) * | 2018-08-30 | 2018-12-18 | 威海三宝生物科技有限公司 | A kind of selenium-rich lactalbumin drink and its production technology |
| CN109430390A (en) * | 2018-12-21 | 2019-03-08 | 光明乳业股份有限公司 | A kind of transparent whey beverage of low-sugar low-fat viable type and preparation method thereof |
| CN109497137A (en) * | 2017-09-14 | 2019-03-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of post-fermentation room temperature viable bacteria whey beverage, fruits and vegetables milk beverage, milk beverage and preparation method thereof |
| CN110338232A (en) * | 2019-08-23 | 2019-10-18 | 云南乍甸乳业有限责任公司 | The production method of active probiotic whey beverage |
| CN110477128A (en) * | 2019-09-12 | 2019-11-22 | 福建长富乳品有限公司 | A kind of preparation method and products thereof of high calcium whey beverage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006320273A (en) * | 2005-05-20 | 2006-11-30 | Zao Dairy Center | Milk serum food and method for producing the same |
-
2014
- 2014-12-26 CN CN201410838698.4A patent/CN104489131B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006320273A (en) * | 2005-05-20 | 2006-11-30 | Zao Dairy Center | Milk serum food and method for producing the same |
Non-Patent Citations (2)
| Title |
|---|
| 王昕 等: "发酵型乳清饮料的研究进展", 《农产品加工（创新版）》 * |
| 胡萍: "发酵乳清饮料的研制", 《食品工业科技》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814124A (en) * | 2015-05-19 | 2015-08-05 | 光明乳业股份有限公司 | Normal-temperature drinking type yoghourt and preparation method thereof |
| CN106418091A (en) * | 2016-10-17 | 2017-02-22 | 光明乳业股份有限公司 | Viable organism type lactoalbumin beverage and preparation method thereof |
| CN109497137A (en) * | 2017-09-14 | 2019-03-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of post-fermentation room temperature viable bacteria whey beverage, fruits and vegetables milk beverage, milk beverage and preparation method thereof |
| CN108719491A (en) * | 2018-05-05 | 2018-11-02 | 石家庄君乐宝乳业有限公司 | Sports type lactobacillus beverage with immunity enhancing function and preparation method thereof |
| CN109007058A (en) * | 2018-08-30 | 2018-12-18 | 威海三宝生物科技有限公司 | A kind of selenium-rich lactalbumin drink and its production technology |
| CN109430390A (en) * | 2018-12-21 | 2019-03-08 | 光明乳业股份有限公司 | A kind of transparent whey beverage of low-sugar low-fat viable type and preparation method thereof |
| CN110338232A (en) * | 2019-08-23 | 2019-10-18 | 云南乍甸乳业有限责任公司 | The production method of active probiotic whey beverage |
| CN110477128A (en) * | 2019-09-12 | 2019-11-22 | 福建长富乳品有限公司 | A kind of preparation method and products thereof of high calcium whey beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104489131B (en) | 2018-07-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104489131B (en) | A kind of viable type lactalbumin drink and preparation method thereof | |
| CN105123930B (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN105211282A (en) | A kind of air-setting type Yoghourt and preparation method thereof | |
| CN103651784B (en) | Fermented milk without food additive and preparation method for fermented milk | |
| CN105123921B (en) | A kind of normal temperature fermentation cream and preparation method thereof | |
| CN101176486B (en) | Sterilizing flavouring sour milk and preparation method thereof | |
| CN104814124A (en) | Normal-temperature drinking type yoghourt and preparation method thereof | |
| CN104839332B (en) | A kind of preparation method of high activity peptide acidified milk | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| CA2814492C (en) | Method for manufacturing liquid fermented milk | |
| CN110235944A (en) | A kind of mousse Yoghourt and preparation method thereof | |
| CN107927163A (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN108077427A (en) | A kind of brown solidified-type fermented milk and preparation method thereof | |
| CN101176485B (en) | Sour codonopsis lanceolata and preparation method thereof | |
| CN103168858A (en) | Buffalo milk active-bacteria whey beverage and preparation method thereof | |
| JPS6041441A (en) | Multi-culture yogurt, solid spread, cottage cheese and production thereof | |
| CN107996713A (en) | A kind of high protein drinking yoghourt and preparation method thereof | |
| CN104920605A (en) | Hot-filled fermented milk and preparation method thereof | |
| CN114431295A (en) | High-protein low-fat normal-temperature drinking yoghurt and preparation method thereof | |
| CN106172757A (en) | A kind of pasteurize heat treatment flavored fermented milk and preparation method thereof | |
| CN102090449A (en) | Set low-fat sucrose-free yoghurt | |
| CN109430394A (en) | A kind of low alcohol sour milk beverage and preparation method thereof | |
| CN105360334A (en) | Fermented coconut cream and preparation technology thereof | |
| CN108142553A (en) | A kind of acidified milk of double fermentations and preparation method thereof | |
| CN108094557A (en) | A kind of cheese acidified milk and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |