CN104686655B - A kind of active lactic acid bacteria drink and preparation method thereof containing jelly - Google Patents
A kind of active lactic acid bacteria drink and preparation method thereof containing jelly Download PDFInfo
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- CN104686655B CN104686655B CN201310652507.0A CN201310652507A CN104686655B CN 104686655 B CN104686655 B CN 104686655B CN 201310652507 A CN201310652507 A CN 201310652507A CN 104686655 B CN104686655 B CN 104686655B
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Abstract
The present invention provides a kind of active lactic acid bacteria drinks containing jelly, and in parts by weight, the raw material of every 100 parts by weight includes following component：25 50 parts by weight of acidified milk, 0.5 1.1 parts by weight of gelling agent, sugared 7 15 parts by weight, 0 0.2 parts by weight of acidity regulator, 05 parts by weight of dispensing, surplus are water.The present invention makes simple sour milk beverage become the active lactic acid bacteria drink containing jelly, nutrition can either be brought to user, and new experience can be brought to user.Meanwhile active lactic acid bacteria drink of the invention can maintain the constant of lactic acid bacteria sum viable count in shelf life, and viable count can be still kept after being refrigerated 21 days at 2 DEG C 10 DEG C>2×106Cfu/mL, and generated without apparent peculiar smell.
Description
Technical field
The present invention relates to a kind of active lactic acid bacteria drink and preparation method thereof containing jelly belongs to food and drink technology neck
Domain.
Background technology
The characteristics of mushy fruit jelly beverage is a kind of new beverage being combined beverage with jelly, this beverage is that consumer can
To determine that jelly production degree of crushing in beverage, consumer can come according to the preference degree of oneself by shaking container number
Determine the form of beverage.In recent years, people are changing for the preference degree of food in different ways, and people are no longer full
Traditional food and beverage are enough to, but constantly seek novel food and beverage, especially young man, this tendency is brighter
It is aobvious.People are more willing in the manufacturing process for participating in food, and enjoyment is found from participation.Based on above-mentioned market trend, mushy fruit freezes
This customer experience type product of beverage is more and more welcomed by the people.
Sour milk beverage is because of its clean taste, the characteristics of drinking conveniently and have both taste and trophism, by people's
It will be widely welcomed.According to people to health and/or taste requirement, added in sour milk beverage differently flavoured nutriment with
The main trend that novel lactic bacteria beverage is such product currently on the market is produced, main nutriment to be added includes：Dimension
Raw element, minerals, fruit juice or some amino acid, peptide or functional components etc. with healthcare function.Since nutriment adds
It is all dissolved in beverage afterwards, sense in kind cannot be brought to consumer so that whether consumer adds presence for nutriment
Suspect.It is combined with sour milk beverage if freezing concept in conjunction with mushy fruit, the nutriment additionally added is added in mushy fruit jelly,
The nutrition of sour milk beverage, the sense in kind for the substance that has additional nutrients can be enriched in this way, while it is novel to allow consumer experience to have arrived
Experience type sour milk beverage.
Patent about fruit syrup have very much, as Publication No. CN101848654A application for a patent for invention in provide
The composition and its production method of a kind of mushy fruit jelly beverage of CO 2 aerated body in closed container；Publication No.
A kind of production method of the soda containing jelly is provided in the application for a patent for invention of CN101779808A；Publication No.
Provided in the application for a patent for invention of CN102090478A it is a kind of prepare not only have gel characteristic but also the tea of the suspended matter containing graininess/
The beverages method such as water/drinks；A kind of production of milk containing jelly is provided in the application for a patent for invention of Publication No. CN1907094A
Method.But there is presently no the related technology reports about lactic acid bacteria fruit syrup.
In addition for sour milk beverage (viable type), higher viable count, its adjusting intestines of competence exertion are only kept
The function in road.But currently, the making of conventional mushy fruit jelly beverage all can beverage preparation final step to the drink containing colloid
Material will again cool down after the progress heat-flash processing of the mixture of beverage and colloidal solution, to obtain the jelly state of product.If sharp
Viable bacteria can all be killed with such technique, on the other hand can cause the flocculation of albumen in beverage.Therefore it cannot use conventional
Mushy fruit jelly beverage formula and production method make biodiasmin mushy fruit jelly beverage.
Invention content
In view of the problems of the above-mentioned prior art, the purpose of the present invention is to propose to a kind of biodiasmins containing jelly
Beverage and preparation method thereof can bring new experience and nutrition to user while not destroying lactic bacteria activity.
The purpose of the present invention is achieved by the following technical programs：
A kind of active lactic acid bacteria drink containing jelly, in parts by weight, the raw material of every 100 parts by weight includes such as the following group
Point：
Its surplus is water.
In the above-mentioned active lactic acid bacteria drink containing jelly, it is preferred that the raw material of the acidified milk include raw milk and
Leavening, in terms of the active lactic acid bacteria drink raw material of 100 parts by weight, the addition of raw milk is 25-50 parts by weight, fermentation
The addition of agent is 0.006-0.08 parts by weight, and the amount of being preferably added to is 0.01-0.06 parts by weight.Strain additive amount is less, can be with
It is not counted among the raw material composition of the active lactic acid bacteria drink containing jelly.
In the above-mentioned active lactic acid bacteria drink containing jelly, it is preferred that the raw milk is for fresh milk or by milk powder, refining
Original product is gone back made of milk, whey protein fraction reduction comprising the milk of full-cream, degreasing or partially skimmed.
Above-mentioned fresh milk refers to the fresh milk for meeting China Fresh Milk acquisition criteria GB19301.In parts by weight, raw milk
Content should preferably be not less than the 25wt% of raw material gross weight, be not less than raw material gross weight to meet protein content in sour milk beverage
0.7wt% requirement, meanwhile, for the clean mouthfeel and state for so that product is kept certain, the content of raw milk should preferably control
The 60wt% or less of raw material gross weight.
In the above-mentioned active lactic acid bacteria drink containing jelly, it is preferred that by weight percentage, the leavening includes
Lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, Lactobacillus rhamnosus and Switzerland's breast
One or more combinations in bacillus, it is furthermore preferred that leavening is Lactobacillus casei.
In the above-mentioned active lactic acid bacteria drink containing jelly, it is preferred that the gelling agent is low-acyl gellan gum, xanthan
The combination of glue and propylene glycol alginate, in terms of the active lactic acid bacteria drink raw material of 100 parts by weight, the content of low-acyl gellan gum
Content for 0.03-0.5 parts by weight, xanthans is 0-0.2 parts by weight, and the content of propylene glycol alginate is 0-0.4 parts by weight.
In the above-mentioned active lactic acid bacteria drink containing jelly, it is preferred that the addition of the sugar is total to be converted into raw material
The amount of the sugariness of the sucrose of the 9%-15% of amount, the sugar include in white granulated sugar, glucose, fructose, syrup, oligosaccharide, generation sugar
One or more of combinations, the generation sugar includes acesulfame potassium, Aspartame, neotame, Sucralose, xylitol, maltitol, mountain
The combination of one or more of pears sugar alcohol.
In the above-mentioned active lactic acid bacteria drink containing jelly, it is preferred that the acidity regulator is citric acid and/or breast
Acid.
In the above-mentioned active lactic acid bacteria drink containing jelly, it is preferred that the dispensing includes coffee extract solution, coffee
In powder, tea extract, tea powder, extract solution from aloe, nut juice, fruits and vegetables juice, fruits and vegetables young pilose antler, fruit vegetable powder, fruit-and-vegetable puree, cereal juice
One or more combinations；The dispensing further includes one or more of food flavor, fortification object and flavor substance
Combination, the food flavor includes one or more groups in artificial synthetic essence, natural essence, natural equivalent essence
It closes.Taste and flavor or the improvement production of lactic acid bacteria mushy fruit jelly beverage of the invention can be further adjusted by adding food flavor
Product appearance, the type selection of essence and additive amount can be operated according to the ordinary skill in the art.
In the above-mentioned active lactic acid bacteria drink containing jelly, it is preferred that former with the active lactic acid bacteria drink of 100 parts by weight
Material meter, raw material components include as follows：
Raw milk 25-35 parts by weight, low-acyl gellan gum 0.03-0.5 parts by weight, xanthans 0-0.2 parts by weight, alginic acid
Other sweetening materials 9-15 parts by weight of propylene glycol ester 0-0.4% parts by weight, white granulated sugar or equal sweetness, citric acid or lactic acid 0.02-
0.06 parts by weight, leavening 0.010.06 parts by weight and excess water.
The present invention also provides the preparation methods of the above-mentioned active lactic acid bacteria drink containing jelly, include the following steps：
It prepares and accounts for the sugar of beverage total weight 25%-50% and the mixture of water（A concentration of 9-15% (w/v) of the mixture, 9-
15% (w/v), which is represented, has 90-150g sugared in the solution of 1000mL, be identical with this below）, pasteurize postcooling to 30 ± 5 DEG C,
Obtain syrup；By acidified milk（Account for the acidified milk of beverage total weight 25%-50%）It is stirred with syrup, carries out third time homogeneous
Spare afterwards, the temperature of spare preservation is 28 DEG C -35 DEG C, obtains yogurt base material syrup；It prepares again and accounts for beverage total weight 25%-50%
Sugar and water mixture（A concentration of 9-15% (w/v) of the mixture）, it is heated to 60-70 DEG C, gelling agent and dispensing is added,
Material 25-35 minutes after mixing, pasteurize is cooled to 55 ± 5 DEG C, obtains the first soft jelly solution；By yogurt base material syrup
It is filling with the first soft jelly solution mixing, it is cooled to room temperature to get to the active lactic acid bacteria drink containing jelly of viable type；
The sugar of beverage total weight 50%-75% and the mixture of water are accounted for alternatively, preparing（A concentration of 9-15% (w/v) of the mixture）, heating
To 55 ± 5 DEG C, it is added gelling agent and dispensing, material 25-35 minutes after mixing, 55 DEG C of -62 DEG C of heat preservations are spare, obtain the second mushy fruit
Freeze-thaw liquid；By the second soft jelly solution and the rapid mixing of acidified milk, pH is adjusted to 3.8-4.2 with acidity regulator, carries out the
Homogeneous three times, pasteurize, filling postcooling to room temperature is to get to the active lactic acid bacteria drink containing jelly of inactivation type.
In preparation process, it can be in due course and prepared syrup progress constant volume is added, it specifically can be according to the routine of this field
Mode carries out.
In above-mentioned preparation method, it is preferred that acidified milk through the following steps that prepare：
When raw milk is when going back original product of milk powder, raw milk is heated to 45 DEG C -55 DEG C, sugar is added to raw milk
In, stirring material is hydrated -40 minutes 30 minutes, obtains mixed liquor, then, mixed liquor is preheated to 65 DEG C, carries out first
Secondary homogeneous；When raw milk is milk, sugar is added into raw milk, mixed liquor is uniformly mixed so as to obtain, it is then, mixed liquor is pre-
Heat carries out first time homogeneous to 65 DEG C；
When needing brown stain, to carrying out browning reaction by the mixed liquor of first time homogeneous, when not needing brown stain, directly
It connects to carrying out pasteurize by the mixed liquor of first time homogeneous；
Mixed liquor after brown stain or sterilization is cooled to 37 DEG C -42 DEG C, inoculating starter ferments；It will be mixed after fermentation
It closes feed liquid and is cooled to 30 DEG C ± 5 DEG C, carry out second of homogeneous, obtain acidified milk.
In above-mentioned preparation method, it is preferred that the sterilization temperature of pasteurize is 95 DEG C, and sterilizing time is 300 seconds.
In above-mentioned preparation method, it is preferred that the pressure of first time homogeneous, second of homogeneous and third time homogeneous is respectively
15MPa-30MPa。
In above-mentioned preparation method, it is preferred that the temperature of browning reaction be 85-95 DEG C, the time be 120 minutes -180 points
Clock or the temperature of browning reaction are 121 DEG C -132 DEG C, and the time is -10 minutes 5 minutes.
In above-mentioned preparation method, it is preferred that when preparing the active lactic acid bacteria drink containing jelly of viable type, fermentation
Time is -90 hours 72 hours, and acidity terminates fermentation when reaching 180 ° of T-220 ° of T；When the work containing jelly for preparing inactivation type
Property sour milk beverage when, fermentation time is -6.5 hours 4.5 hours, terminates and ferments when reaching 70 ° of T or more with acidity.
Specific embodiment according to the present invention, the active lactic acid bacteria drink containing jelly of viable type provided by the invention
Preparation method may include following specific steps：
When raw milk is when going back original product of milk powder, raw milk is heated to 45 DEG C -55 DEG C, sugar is added to raw milk
In, stirring material is hydrated -40 minutes 30 minutes, obtains mixed liquor；Then, mixed liquor is preheated to 65 DEG C, carries out first
Secondary homogeneous；When raw milk is milk, sugar is added into raw milk, mixed liquor is uniformly mixed so as to obtain, it is then, mixed liquor is pre-
Heat carries out first time homogeneous, the pressure of homogeneous is 15MPa-30MPa to 65 DEG C；
When needing brown stain, to carrying out browning reaction by the mixed liquor of first time homogeneous, the temperature of browning reaction is
85-95 DEG C, the time is -180 minutes 120 minutes or the temperature of browning reaction is 121 DEG C -132 DEG C, and the time is 5 minutes -10
Minute；When not needing brown stain, pasteurize directly is carried out to the mixed liquor by first time homogeneous, the temperature of sterilization is 95
DEG C, the time of sterilization is 300 seconds；
Mixed liquor after brown stain or sterilization is cooled to 37 DEG C -42 DEG C, inoculating starter ferments, and fermentation time is
- 90 hours 72 hours, fermentation is terminated when acidity reaches 180 ° of T-220 ° of T；Mixed liquor after fermentation is cooled to 30 DEG C ± 5
DEG C, second of homogeneous is carried out, the pressure of homogeneous is 15MPa-30MPa, obtains yogurt base material（Acidified milk）；
It prepares and accounts for the sugar of beverage total weight 25%-50% and the mixture of water（A concentration of 9-15% (w/v)）, 95 DEG C of Pasteur kill
300 seconds postcoolings of bacterium obtain syrup to 30 ± 5 DEG C；
By yogurt base material（Account for the yogurt base material of beverage total weight 25%-50%）It is stirred with syrup, in 15MPa-
Spare after homogeneous under the pressure of 30MPa, the temperature of spare preservation is 28 DEG C -35 DEG C, obtains yogurt base material syrup；
It prepares again and accounts for the sugar of beverage total weight 25%-50% and the mixture of water（A concentration of 9-15% (w/v)）, it is heated to
60-70 DEG C, it is added gelling agent and dispensing, material 25-35 minutes after mixing, 95 DEG C of pasteurizes 300 seconds are cooled to 55 ± 5 DEG C,
Obtain the first soft jelly solution；
It is filling by yogurt base material syrup and the first soft jelly solution mixing, it is cooled to room temperature to get containing to viable type
The active lactic acid bacteria drink of jelly.
Specific embodiment according to the present invention, the active lactic acid bacteria drink containing jelly of inactivation type provided by the invention
Preparation method may include following specific steps：
When raw milk is when going back original product of milk powder, raw milk is heated to 45 DEG C -55 DEG C, sugar is added to raw milk
In, stirring material is hydrated -40 minutes 30 minutes, obtains mixed liquor；Then, mixed liquor is preheated to 65 DEG C, carries out first
Secondary homogeneous；When raw milk is milk, sugar is added into raw milk, mixed liquor is uniformly mixed so as to obtain, it is then, mixed liquor is pre-
Heat carries out first time homogeneous, the pressure of homogeneous is 15MPa-30MPa to 65 DEG C；
When needing brown stain, to carrying out browning reaction by the mixed liquor of first time homogeneous, the temperature of browning reaction is
85-95 DEG C, the time is -180 minutes 120 minutes or the temperature of browning reaction is 121 DEG C -132 DEG C, and the time is 5 minutes -10
Minute；When not needing brown stain, pasteurize directly is carried out to the mixed liquor by first time homogeneous, the temperature of sterilization is 95
DEG C, the time of sterilization is 300 seconds；
Mixed liquor after brown stain or sterilization is cooled to 37 DEG C -42 DEG C, inoculating starter ferments, and fermentation time is
- 6.5 hours 4.5 hours, fermentation is terminated when acidity reaches 70 ° of T or more；Mixed liquor after fermentation is cooled to 30 DEG C ± 5
DEG C, second of homogeneous is carried out, the pressure of homogeneous is 15MPa-30MPa, obtains yogurt base material（Acidified milk）；
It prepares and accounts for the sugar of beverage total weight 50%-75% and the mixture of water（A concentration of 9-15% (w/v) of the mixture）,
It is heated to 55 ± 5 DEG C, is added gelling agent and dispensing, material 25-35 minutes after mixing, 55 DEG C of -62 DEG C of heat preservations are spare, obtain second
Soft jelly solution；
By the second soft jelly solution and the rapid mixing of yogurt base material, pH is adjusted to 3.8-4.2, homogeneous with acidity regulator
（Pressure is 15MPa-30MPa）, 95 DEG C of pasteurizes 300 seconds, filling postcooling to room temperature contains jelly to get to inactivation type
Active lactic acid bacteria drink.
In the present invention, the preparation method of the active lactic acid bacteria drink containing jelly of viable type, wherein there are two types of techniques
Optional, one is yogurt base material syrup is first made（Yogurt base material syrup, that is, sour milk beverage）, then mixed with soft jelly solution again
It closes；Another kind is directly to mix yogurt base material with soft jelly solution.
Preferred technique is determined by solution viable count after measurement mixing.
It determines preferred technique, first has to select a preferred gel agent prescription, then by the gelling of different temperatures
The yogurt base material and different temperatures of agent solution and different temperatures sour milk beverage mixing after, by solution state with it is obtained
Viable count testing result in shelf life of products determines respectively suitable temperature.
Wherein preferred gel agent prescription is：Gellan gum accounts for the 0.3wt% of raw material gross weight, and xanthans accounts for raw material gross weight
0.1wt%, propylene glycol alginate accounts for the 0.05wt% of raw material gross weight；The additive amount of raw milk accounts for raw material gross weight
35wt%.Because gelling agent just can guarantee that gelling agent is in liquid condition in stirring unlatching, solution temperature >=50 DEG C, because
The solution temperature of this gelling agent must not be less than 50 DEG C.Integrated factory's actual process parameter, gelling agent solution temperature is at 55 ± 5 DEG C
It is the most suitable.Therefore the temperature of the yogurt base material and sour milk beverage that are mixed with need to be only determined.Above-mentioned active lactic acid bacteria drink
And the preparation of yogurt base material is the preparation method according to the active lactic acid bacteria drink containing jelly of above-mentioned viable type in phase
It is carried out under the conditions of.As a result as shown in table 1 below, for the yogurt base material of mutually synthermal gelling agent solution and different temperatures
(R) or the mixed solution state result of sour milk beverage (Y).
In experimentation, with 5 DEG C be gradient when, 25 DEG C of yogurt base material is mixed with 30 DEG C of yogurt base material with gel solution
When there is different experimental results.Therefore, combined experiments are carried out for gradient with 1 DEG C in 25 DEG C -30 DEG C of temperature range.Through
When experiment finds that yogurt base material reaches 28 DEG C, do not flocculate when being mixed with gelling agent solution.
To under the temperature condition of no bad phenomenon gelling agent solution and yogurt base material or sour milk beverage it is mixed molten
Liquid, i.e., the solution of number 5-12 carries out viable count tracing detection in upper table 1, and the results are shown in Table 2.
Table 1
| Number | Gelling agent temperature | R/Y temperature | The state of first miscible fluid |
| 1 | 55±5℃ | R-10℃ | It flocculates and there is uneven gel to occur |
| 2 | 55±5℃ | R-15℃ | It flocculates and there is uneven gel to occur |
| 3 | 55±5℃ | R-20℃ | Acidified milk has large stretch of flocculation when being added, and homogeneous gel occurs invariably |
| 4 | 55±5℃ | R-25℃ | Acidified milk has small pieces flocculation when being added, and homogeneous gel occurs invariably |
| 5 | 55±5℃ | R-28℃ | Without flocculation, homogeneous gel occurs invariably |
| 6 | 55±5℃ | R-30℃ | Without flocculation, homogeneous gel occurs invariably |
| 7 | 55±5℃ | R-35℃ | Without flocculation, homogeneous gel occurs invariably |
| 8 | 55±5℃ | R-40℃ | Without flocculation, homogeneous gel occurs invariably |
| 9 | 55±5℃ | Y-20℃ | Without flocculation, homogeneous gel occurs invariably |
| 10 | 55±5℃ | Y-25℃ | Without flocculation, homogeneous gel occurs invariably |
| 11 | 55±5℃ | Y-30℃ | Without flocculation, homogeneous gel occurs invariably |
| 12 | 55±5℃ | Y-35℃ | Without flocculation, homogeneous gel occurs invariably |
Table 2
By Tables 1 and 2 it is found that in the present invention, the yogurt base material (R) of the gelling agent solution and different temperatures of different temperatures
Or after sour milk beverage (Y) mixing, although finished product is identical, the viable count difference in its shelf-life is more.The reason is that sour
Milk base-material is more sticky with respect to sour milk beverage, and additive amount is few, and after being mixed with gelling agent solution, solution temperature is relatively high not
Conducive to the survival of lactic acid bacteria.It can be determined according to above-mentioned experimental result：When the temperature of gelling agent solution is 55 ± 5 DEG C, use
The mixed sour milk beverage that prepared temperature has been 28 DEG C -35 DEG C is the active lactic acid containing jelly for preparing viable type
The selection process of bacteria beverage.
The preparation method of the active lactic acid bacteria drink containing jelly of inactivation type in the present invention, wherein there is a step to kill viable bacteria
Dead step, it can be considered to make lactic acid bacteria mushy fruit jelly beverage (inactivation type) according to conventional mushy fruit jelly beverage technique.But it is real
It issues after examination and approval and is now simply combined conventional mushy fruit jelly beverage technique and sour milk beverage manufacture craft, in the mistake of addition yogurt base material
There is albumen flocculation in solution in journey, therefore cannot make lactic acid bacteria mushy fruit jelly beverage according to conventional mushy fruit jelly beverage.It needs to seek
The suitable temperature for looking for yogurt base material to be mixed with gelling agent solution, the fermentation temperature of yogurt base material are generally 37 DEG C -42 DEG C, and from section
About plant energy consumption considers, sets the temperature of this time experiment yogurt base material as 35 DEG C.This time the gel agent prescription in experimentation is：
Gellan gum is the 0.3wt% of raw material gross weight, and xanthans is the 0.1wt% of raw material gross weight, and propylene glycol alginate is that raw material is total
The 0.05wt% of weight；The additive amount of raw milk is the 35wt% of raw material gross weight.The preparation of yogurt base material is according to the present invention second
Prepared by kind method, the solution state of gelling agent solution and yogurt base material (R) mixed process of different temperatures is as shown in table 3.
In experimentation, with 5 DEG C for gradient, by gel solution and 35 DEG C of Yoghourt of the temperature in 60 DEG C with 65 DEG C of sections
There is different experimental results when mixing in base-material.Therefore, and in 60 DEG C -65 DEG C of temperature range carried out for gradient with 1 DEG C
Combined experiments.It is found through experiment：Start to flocculate when the temperature of gelling agent reaches 63 DEG C, when mixing with acidified milk.
Table 3
| Number | Gelling agent temperature | R temperature | The state of first miscible fluid |
| 1 | 50℃ | 35℃ | Without flocculating but there is uneven gel to occur |
| 2 | 55℃ | 35℃ | Without flocculating and there is uneven gel to occur |
| 3 | 60℃ | 35℃ | Without flocculation, homogeneous gel occurs invariably |
| 4 | 63℃ | 35℃ | There is flocculation, invariably homogeneous gel appearance |
| 5 | 65℃ | 35℃ | Flocculation, invariably homogeneous gel occur |
According to above-mentioned experimental result：The gelling agent that the acidified milk that temperature in use is 28 DEG C -35 DEG C is 55 DEG C -62 DEG C with temperature
Solution mixing is the selection process for the sour milk beverage containing jelly for preparing inactivation type.
The present invention protrusion effect be：
So that simple sour milk beverage is become the active lactic acid bacteria drink containing jelly, battalion can either be brought to user
It supports, and new experience can be brought to user.Meanwhile active lactic acid bacteria drink of the invention can maintain lactic acid in shelf life
Bacterium sum viable count it is constant, can 2 DEG C -10 DEG C refrigeration 21 days after can still keep viable count>2×106Cfu/mL, and without apparent
Peculiar smell generates.
Specific implementation mode
In order to which technical characteristic, purpose and the advantageous effect to the present invention are more clearly understood, now to the skill of the present invention
Art scheme carry out it is described further below, but should not be understood as to the present invention can practical range restriction.
Embodiment 1
The present embodiment provides a kind of active lactic acid bacteria drinks containing jelly of viable type, per 1000kg biodiasmin drinks
The raw material of material includes following component：
Wherein, starter culture is mainly Lactobacillus casei, and strain used is purchased from Danisco（Beijing）The limited public affairs of strain
Department.
The active lactic acid bacteria drink containing jelly of viable type provided in this embodiment is prepared through the following steps：
Pure water is warming up to 50 DEG C, skimmed milk power, white granulated sugar 40kg, glucose 40kg is then put into, opens simultaneously stirring
Material and the hydration for carrying out -40 minutes 30 minutes, obtain mixed liquor；
65 DEG C are preheated to mixed liquor, first time homogeneous is carried out with the pressure of 20MPa；
Browning reaction in 10 minutes is carried out to the mixed liquor after first time homogeneous at 121 DEG C；
Mixed liquor after brown stain is cooled to 37 DEG C, inoculating starter, ferment 85h at 37 DEG C, whole when acidity is 200 ° of T
Only ferment；
Mixed liquor after fermentation is cooled to 30 DEG C, second of homogeneous is carried out with the pressure of 19MPa, obtains Yoghourt base
Material；
The mixture for preparing the sugar and water of 13% (w/v) that account for beverage total weight 50%, a concentration of, after 95 DEG C are sterilized 300 seconds
30 ± 5 DEG C are cooled to, syrup is obtained；
It takes the yogurt base material for accounting for beverage total weight 25% and syrup to be stirred, homogeneous is carried out with the pressure of 15MPa-30MPa
Spare afterwards, the temperature of spare preservation is 28 DEG C -35 DEG C, obtains yogurt base material syrup；
The mixture for preparing the sugar and water of 13% (w/v) that account for beverage total weight 25%, a concentration of again, is heated to 60-70
DEG C, it is added low-acyl gellan gum and xanthans, material 25-35 minute after mixing, 95 DEG C of sterilizations 300 seconds are cooled to 55 ± 5 DEG C,
Obtain soft jelly solution；
It is filling by yogurt base material syrup and soft jelly solution mixing, it is cooled to room temperature and contains jelly to get to viable type
Active lactic acid bacteria drink.
The flavor and taste of the biodiasmin mushy fruit jelly beverage of the obtained viable type of the present embodiment are good, and mouthfeel is clear
Refreshing, sweet and sour taste, and the constant of viable count can be maintained within the shelf-life, it can still keep viable bacteria after being refrigerated 21 days at 2 DEG C -10 DEG C
Number>1×106Cfu/g, no apparent peculiar smell generate.
Embodiment 2
The present embodiment provides a kind of active lactic acid bacteria drinks containing jelly of viable type, per 1000kg biodiasmin drinks
The raw material of material includes following component：
Wherein, leavening mixed bacteria is mainly Lactobacillus casei, lactobacillus acidophilus, bifidobacterium lactis, the quality of three
Than being 5:1:1, strain used is purchased from Danisco（Beijing）Strain Co., Ltd.
The active lactic acid bacteria drink containing jelly of the viable type of the present embodiment is prepared through the following steps：
Appropriate pure water is warming up to 45 DEG C -55 DEG C, then puts into skimmed milk power, white granulated sugar 40kg, glucose 40kg, simultaneously
Material and hydration that stirring carries out -40 minutes 30 minutes are opened, mixed liquor is obtained；
Mixed liquor is preheated to 65 DEG C, first time homogeneous is carried out with the pressure of 18MPa；
Browning reaction in 10 minutes is carried out to the mixed liquor after first time homogeneous at 121 DEG C；
Mixed liquor after brown stain is cooled to 37 DEG C, inoculating starter mixed bacteria, ferment 85h at 37 DEG C, and acidity is
Fermentation is terminated when 200 ° of T；
Mixed liquor after obtained fermentation is cooled to 30 DEG C, second of homogeneous is carried out under the pressure of 19MPa, is obtained
To yogurt base material；
The mixture for preparing the sugar and water of 13% (w/v) that account for beverage total weight 50%, a concentration of, after 95 DEG C are sterilized 300 seconds
30 ± 5 DEG C are cooled to, syrup is obtained；
The yogurt base material for accounting for beverage total weight 25% and syrup is taken to be stirred, it is standby with spare after the pressure homogeneous of 20MPa
It is 28 DEG C -35 DEG C with the temperature of preservation, obtains yogurt base material syrup；
The mixture for preparing the sugar and water of 13% (w/v) that account for beverage total weight 25%, a concentration of again, is heated to 60-70
DEG C, it is added low-acyl gellan gum, propylene glycol alginate and xanthans, material 25-35 minute after mixing, 95 DEG C of sterilizations 300 seconds,
55 ± 5 DEG C are cooled to, soft jelly solution is obtained；
It is filling by yogurt base material syrup and soft jelly solution mixing, it is cooled to room temperature and contains jelly to get to viable type
Active lactic acid bacteria drink.
The biodiasmin mushy fruit jelly beverage flavor and taste of the obtained viable type of the present embodiment are good, and mouthfeel is clear
Refreshing, sweet and sour taste, and the constant of viable count can be maintained within the shelf-life, it can still keep viable bacteria after being refrigerated 21 days at 2 DEG C -10 DEG C
Number>1×106Cfu/g, no apparent peculiar smell generate.
Embodiment 3
The present embodiment provides a kind of active lactic acid bacteria drinks containing jelly of viable type, per 1000kg biodiasmin drinks
The raw material of material includes following component：
Wherein, leavening mixed bacteria is mainly Lactobacillus casei, and strain used is purchased from Danisco（Beijing）Strain has
Limit company.
The active lactic acid bacteria drink containing jelly of the viable type of the present embodiment is prepared through the following steps：
Pure water is warming up to 45 DEG C -55 DEG C, skimmed milk power, white granulated sugar 40kg, glucose 40kg is then put into, opens simultaneously
Stirring carries out material and hydration in -40 minutes 30 minutes, obtains mixed liquor；
Mixed liquor is preheated to 65 DEG C, first time homogeneous is carried out under the pressure of 20MPa；
Browning reaction in 10 minutes is carried out to the mixed liquor after first time homogeneous at 121 DEG C；
Mixed liquor after brown stain is cooled to 37 DEG C, inoculating starter mixed bacteria, ferment 85h at 37 DEG C, and acidity is
Fermentation is terminated when 200 ° of T；
Mixed liquor after fermentation is cooled to 30 DEG C, second of homogeneous is carried out with the pressure of 19MPa, obtains Yoghourt base
Material；
The mixture for preparing the sugar and water of 14% (w/v) that account for beverage total weight 50%, a concentration of, after 95 DEG C are sterilized 300 seconds
30 ± 5 DEG C are cooled to, syrup is obtained；
The yogurt base material for accounting for beverage total weight 30% and syrup is taken to be stirred, the homogeneous standby under 15MPa-30MPa pressure
With the temperature of spare preservation is 28 DEG C -35 DEG C, obtains yogurt base material syrup；
The mixture for preparing the sugar and water of 14% (w/v) that account for beverage total weight 20%, a concentration of again, is heated to 60-70
DEG C, it is added low-acyl gellan gum, propylene glycol alginate and xanthans, material 25-35 minute after mixing, 95 DEG C of sterilizations 300 seconds,
55 ± 5 DEG C are cooled to, soft jelly solution is obtained；
It is filling by yogurt base material syrup and soft jelly solution mixing, it is cooled to room temperature and contains jelly to get to viable type
Active lactic acid bacteria drink.
The biodiasmin mushy fruit jelly beverage flavor and taste of the obtained viable type of the present embodiment are good, and mouthfeel is clear
Refreshing, sweet and sour taste, and the constant of viable count can be maintained within the shelf-life, it can still keep viable bacteria after being refrigerated 21 days at 2 DEG C -10 DEG C
Number>1×106Cfu/g, no apparent peculiar smell generate.
Embodiment 4
The present embodiment provides a kind of active lactic acid bacteria drinks containing jelly of inactivation type, per 1000kg biodiasmin drinks
The raw material of material includes following component：
Wherein, leavening mixed bacteria is mainly streptococcus thermophilus and lactobacillus bulgaricus, and the mass ratio of the two is 2:
1, it is purchased from Danisco（Beijing）Strain Co., Ltd.
The active lactic acid bacteria drink containing jelly of the inactivation type of the present embodiment is prepared through the following steps：
White granulated sugar is added into milk, is stirred evenly, mixed liquor is obtained；
Mixed liquor is preheated to 65 DEG C, first time homogeneous is carried out with the pressure of 18MPa, is then carried out 300 seconds at 95 DEG C
Pasteurize；
Mixed liquor after sterilization is cooled to 42 DEG C, inoculating starter mixed bacteria, ferment 5h at 42 DEG C, and acidity is
Fermentation is terminated when 80 ° of T；
Mixed liquor after fermentation is subjected to second of homogeneous under the pressure of 18MPa, and standby in 28 DEG C of -35 DEG C of storages
With obtaining yogurt base material；
The mixture for preparing the sugar and water of 13% (w/v) that account for beverage total weight 70%, a concentration of, is heated to 55 ± 5 DEG C, adds
Enter low-acyl gellan gum and xanthans, material 25-35 minutes after mixing, 55 DEG C of -62 DEG C of heat preservations are spare, obtain soft jelly solution；
By soft jelly solution and the rapid mixing of yogurt base material, make pH ranging from acidity regulator lactic acid or citric acid adjusting
3.8-4.2 carries out homogeneous with the pressure of 18MPa, then carries out pasteurize in 300 seconds at 95 DEG C, filling postcooling to room temperature,
Obtain the active lactic acid bacteria drink containing jelly of inactivation type.
Embodiment 5
The trial test that the present embodiment carries out embodiment 1-4 obtained products taste and flavor is tested.
Trial test mode：It is tasted by the way of blank marking；Respectively to the structural state of sample, color and luster, sour-sweet
It is individually given a mark than, mouthfeel item, the full marks of each single item are 10 points, count total score, calculate average mark；Average mark is higher, generation
Table effect is better；And opinion is provided to the whole fancy grade of product, count the hobby number to each single product；Statistical result is remembered
It records in the following table 4.
The trial test result data table of the product of 4 embodiment of table
The lactic acid bacteria mushy fruit jelly beverage that can be seen that the present invention from the statistical data of upper table obtains the favorable comment of most people.
Embodiment 6
The present embodiment carries out tracking and monitoring to viable count situation of change of the product of embodiment 1-3 within storage period.
The product of embodiment 1-3 is the active lactic acid bacteria drink containing jelly of viable type, to the product in this 3 embodiments
Viable count within storage period is detected, and testing result is as shown in table 5 below.
According to the data of table 5 it is found that the product of embodiment 1-3 can meet in active lactic acid bacteria drink within the shelf-life
Viable count >=1 × 106The requirement of cfu/g.
Viable count in 5 sample storage period of table
As seen from the above-described embodiment, simple sour milk beverage is made to become the active lactic acid bacteria drink containing jelly, it can
It is enough to bring nutrition to user, and new experience can be brought to user.Meanwhile active lactic acid bacteria drink of the invention can be
The constant of lactic acid bacteria sum viable count is maintained in shelf life, and viable count can be still kept after being refrigerated 21 days at 2 DEG C -10 DEG C>2×
106Cfu/mL, and generated without apparent peculiar smell.
Claims (12)
1. a kind of active lactic acid bacteria drink containing jelly, wherein in parts by weight, the raw material of every 100 parts by weight includes as follows
Component：
Its surplus is water；
The active lactic acid bacteria drink containing jelly is prepared via a method which to obtain：
It prepares and accounts for the sugar of beverage total weight 25%-50% and the mixture of water, quality concentration of volume percent is 9-15%, bar
Family name sterilizes postcooling to 30 ± 5 DEG C, obtains syrup；Acidified milk and syrup are stirred, spare, spare preservation after homogeneous is carried out
Temperature be 28 DEG C -35 DEG C, obtain yogurt base material syrup；The mixed of the sugar and water for accounting for beverage total weight 25%-50% is prepared again
Object is closed, quality concentration of volume percent is 9-15%, is heated to 60-70 DEG C, is added gelling agent and dispensing, material after mixing
25-35 minutes, pasteurize was cooled to 55 ± 5 DEG C, obtained the first soft jelly solution；By yogurt base material syrup and the first mushy fruit
Freeze-thaw liquid mixing, it is filling, it is cooled to room temperature to get to the active lactic acid bacteria drink containing jelly of viable type.
2. the active lactic acid bacteria drink according to claim 1 containing jelly, which is characterized in that the raw material of the acidified milk
Including raw milk and leavening, in terms of the active lactic acid bacteria drink raw material of every 100 parts by weight, the addition of raw milk is
The addition of 25-50 parts by weight, leavening is 0.006-0.08 parts by weight.
3. the active lactic acid bacteria drink according to claim 2 containing jelly, which is characterized in that the addition of leavening is
0.01-0.06 parts by weight.
4. the active lactic acid bacteria drink according to claim 2 or 3 containing jelly, which is characterized in that the leavening packet
Include lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, Lactobacillus rhamnosus and Switzerland
One or more combinations in lactobacillus.
5. the active lactic acid bacteria drink according to claim 4 containing jelly, which is characterized in that the leavening is cheese
Lactobacillus.
6. the active lactic acid bacteria drink according to claim 1 containing jelly, which is characterized in that the gelling agent is low acyl
The combination of base junction cold glue, xanthans and propylene glycol alginate.
7. a kind of active lactic acid bacteria drink containing jelly, which is characterized in that in parts by weight, the raw material packet of every 100 parts by weight
Containing following component：
Its surplus is water；
The active lactic acid bacteria drink containing jelly is prepared via a method which to obtain：
It prepares and accounts for the sugar of beverage total weight 25%-50% and the mixture of water, quality concentration of volume percent is 9-15%, bar
Family name sterilizes postcooling to 30 ± 5 DEG C, obtains syrup；Acidified milk and syrup are stirred, spare, spare preservation after homogeneous is carried out
Temperature be 28 DEG C -35 DEG C, obtain yogurt base material syrup；The mixed of the sugar and water for accounting for beverage total weight 25%-50% is prepared again
Object is closed, quality concentration of volume percent is 9-15%, is heated to 60-70 DEG C, and low-acyl gellan gum, xanthans, seaweed is added
Acid propylene glycol ester and dispensing, material 25-35 minutes after mixing, pasteurize is cooled to 55 ± 5 DEG C, obtains the first mushy fruit freeze-thaw
Liquid；It is filling by yogurt base material syrup and the first soft jelly solution mixing, it is cooled to room temperature and contains jelly to get to viable type
Active lactic acid bacteria drink.
8. a kind of active lactic acid bacteria drink containing jelly, wherein the raw material of every 100 parts by weight includes following component：
Raw milk 25-35 parts by weight, low-acyl gellan gum 0.03-0.5 parts by weight, xanthans 0-0.2 parts by weight, alginic acid the third two
Other sweetening materials 9-15 parts by weight of alcohol ester 0-0.4 parts by weight, white granulated sugar or equal sweetness, citric acid or lactic acid 0.02-0.06
Parts by weight, leavening 0.01-0.06 parts by weight and excess water；
The active lactic acid bacteria drink containing jelly is prepared via a method which to obtain：
When raw milk be when going back original product of milk powder, raw milk is heated to 45 DEG C -55 DEG C, by its of white granulated sugar or equal sweetness
He is added into raw milk sweetening material, and stirring material is hydrated -40 minutes 30 minutes, mixed liquor is obtained, then, by mixed liquor
65 DEG C are preheated to, first time homogeneous is carried out；When raw milk is milk, other of white granulated sugar or equal sweetness sweetening material are added
Into raw milk, it is uniformly mixed so as to obtain mixed liquor, then, mixed liquor is preheated to 65 DEG C, carries out first time homogeneous；
To by first time homogeneous mixed liquor carry out browning reaction, or directly to by first time homogeneous mixed liquor into
Row pasteurize；
Mixed liquor after brown stain or sterilization is cooled to 37 DEG C -42 DEG C, inoculating starter ferments；By the mixture after fermentation
Liquid is cooled to 30 DEG C ± 5 DEG C, carries out second of homogeneous, obtains acidified milk；
Prepare the white granulated sugar for accounting for beverage total weight 25%-50% or other sweetening materials of equal sweetness and the mixture of water, matter
Amount concentration of volume percent is 9-15%, and pasteurize postcooling obtains syrup to 30 ± 5 DEG C；Acidified milk and syrup are stirred
It mixes, spare after progress homogeneous, the temperature of spare preservation is 28 DEG C -35 DEG C, obtains yogurt base material syrup；It prepares again and accounts for beverage
The white granulated sugar or other sweetening materials of equal sweetness and the mixture of water of total weight 25%-50%, quality percent by volume are dense
Degree is 9-15%, is heated to 60-70 DEG C, and low-acyl gellan gum, xanthans and propylene glycol alginate is added, be added citric acid or
Lactic acid, material 25-35 minutes after mixing, pasteurize is cooled to 55 ± 5 DEG C, obtains the first soft jelly solution；By the Yoghourt
Base-material syrup and the first soft jelly solution mixing, it is filling, it is cooled to room temperature to get to the active lactic acid containing jelly of viable type
Bacteria beverage.
9. the active lactic acid bacteria drink according to claim 1 containing jelly, wherein the acidified milk is by following step
Suddenly it prepares：
When raw milk is when going back original product of milk powder, raw milk is heated to 45 DEG C -55 DEG C, sugar is added in raw milk, is stirred
It mixes material to be hydrated -40 minutes 30 minutes, obtains mixed liquor, then, mixed liquor is preheated to 65 DEG C, carried out equal for the first time
Matter；When raw milk is milk, sugar is added into raw milk, mixed liquor is uniformly mixed so as to obtain, then, mixed liquor is preheated to
65 DEG C, carry out first time homogeneous；
To by first time homogeneous mixed liquor carry out browning reaction, or directly to by first time homogeneous mixed liquor into
Row pasteurize；
Mixed liquor after brown stain or sterilization is cooled to 37 DEG C -42 DEG C, inoculating starter ferments；By the mixture after fermentation
Liquid is cooled to 30 DEG C ± 5 DEG C, carries out second of homogeneous, obtains acidified milk.
10. the active lactic acid bacteria drink according to claim 9 containing jelly, wherein the sterilization temperature of the pasteurize
Degree is 95 DEG C, and sterilizing time is 300 seconds；
First time homogeneous, second of homogeneous pressure be respectively 15MPa-30MPa.
11. the active lactic acid bacteria drink according to claim 9 containing jelly, wherein the temperature of browning reaction is 85-95
DEG C, the time is -180 minutes 120 minutes or the temperature of browning reaction is 121 DEG C -132 DEG C, and the time is 5-10 minutes.
12. the active lactic acid bacteria drink according to claim 9 containing jelly, wherein fermentation time is 72 hours -90 small
When, acidity terminates fermentation when reaching 180 ° of T-220 ° of T.
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| CN105475488A (en) * | 2015-12-28 | 2016-04-13 | 芜湖润蓝生物科技有限公司 | Eyesight improving lactic acid jelly beverage |
| CN106262316A (en) * | 2016-08-12 | 2017-01-04 | 安阳工学院 | A kind of xylitol Yoghourt fruit jelly and preparation method thereof |
| CN106343017A (en) * | 2016-08-22 | 2017-01-25 | 徐州统食品工业有限公司 | Double-fermentation lactobacillus beverage and preparation method thereof |
| CN108065149A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of inflation lactic acid bacteria fruit syrup and preparation method thereof |
| CN107668616A (en) * | 2017-11-10 | 2018-02-09 | 安徽师范大学 | A kind of raspberry fermentation jelly and preparation method thereof |
| CN111248418A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Jelly and preparation method thereof |
| CN112617157A (en) * | 2020-12-21 | 2021-04-09 | 新希望乳业股份有限公司 | Jelly base material, jelly-containing beverage and preparation method thereof |
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| CN101911973A (en) * | 2010-08-13 | 2010-12-15 | 武汉光明乳品有限公司 | Active lactobacillus casei beverage and preparation method thereof |
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| CN101467558A (en) * | 2007-12-28 | 2009-07-01 | 内蒙古伊利实业集团股份有限公司 | Active lactic acid bacteria beverage and method for producing the same |
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