CN104839331A - Fermentation participated dietary fiber and non-fat lactic acid bacteria beverage with a long quality guarantee period - Google Patents
Fermentation participated dietary fiber and non-fat lactic acid bacteria beverage with a long quality guarantee period Download PDFInfo
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Abstract
The present invention discloses a fermentation participated dietary fiber and non-fat lactic acid bacteria beverage with a long quality guarantee period. The lactic acid bacteria beverage is composed of the following components as follows: white granulated sugar 20-100 g/L, skimmed milk powder 10-50 g/L, concentrated whey protein powder 1-15 g/L, dietary fiber 5-15g/L, thickening agent 3-12 g/L, pH adjusting agent 1-5 g/L, stable sweetening agent 1-10g/L, edible essence 0.5-1.5 g/L, lactic acid bacteria 0.05-0.15 g/L and water as the rest. The lactic acid bacteria beverage has stable quality, as well as retains the nutritional values of lactic acid bacteria beverages, and is convenient for long-distance transport and long-term sales at room temperature.
Description
Technical field
The present invention relates to dairy products production technical field, particularly a kind of dietary fiber participates in the long shelf-life of fermentation without fat sour milk beverage.
Background technology
In China, about have the people of 25% overweight, the people of 5% is fat.Fat and overweight cause is the imbalance between heat and the heat of consumption taken in, and has taken in more high fat, high sugar, high-energy food.Market is all the fashion abroad to reduce fat intake product, and low fat or fat-free all emphasized by various types of dairy products, beverage.Domestic increasing consumer also recognizes that too much absorption fat is unfavorable to the health of human body.Therefore, exploitation, without fat beverage, can meet the health demand of consumer.
In recent years, sour milk beverage is liked by consumer deeply, occupation rate of market is more and more higher, each large breast enterprise is proposed various sour milk beverage one after another, have low-sugar type, low-fat, viable type etc., but the shelf-life of these sour milk beverages is shorter, is mainly about 20-30 days, this is unfavorable for crowd's consumption of China's major part remote districts, and is inconvenient to go out to carry.Some ground square listing of a company in 2014 sour milk beverage of long shelf-life, but owing to being difficult to without fat milk beverage solid content stability that is low, product control, product easily generation layering and deposited phenomenon in shelf life, affect product quality.Therefore, the stability how improving sour milk beverage is a critical problem without fat sour milk beverage of normal temperature long shelf-life.
Summary of the invention
A kind of dietary fiber is the object of the present invention is to provide to participate in the long shelf-life of fermentation without fat sour milk beverage, stay in grade, and the nutritive value retaining lactic acid bacteria beverage, be convenient to transport for long-distance at normal temperatures and long-term sales.
The technical solution adopted for the present invention to solve the technical problems is:
Dietary fiber participate in fermentation the long shelf-life without a fat sour milk beverage, the described long shelf-life without each component of fat sour milk beverage and proportioning as follows:
White granulated sugar 20-100g/L, skimmed milk power 10-50g/L, concentrated whey protein powder 1-15g/L, dietary fiber 5-15g/L, thickener 3-12g/L, acidity regulator 1-5g/L, stable type sweetener 1-10g/L, flavoring essence 0.5-1.5g/L, lactic acid bacteria 0.05-0.15g/L, water surplus.
The present invention adds special dietary fiber and special stable type sweetener in formula, can when lactobacillus-fermented, build more firmly gel network structure, weaken caseic Acid denaturation degree in sweat, reduce Yoghourt grain diameter, be more conducive to the stable of protein, slow down the rate of settling of protein in shelf life, improve product stability.Meanwhile, the dietary fiber added in product and special stable type sweetener contribute to intestinal health, slow down the bowel problems such as consumer's constipation, indigestion.As preferably, described dietary fiber is mixed by cottonseed compound sugar, shitosan and dried rehmannia root oligosaccharide and forms, and according to weight percent meter, cottonseed compound sugar is 30-50%, and shitosan is 20-60%, and dried rehmannia root oligosaccharide is 10-30%.Dietary fiber of the present invention is combined in specific proportions by cottonseed compound sugar, shitosan and dried rehmannia root oligosaccharide, adopt the dietary fiber that such particular combination is formed, can when lactobacillus-fermented, build more firmly gel network structure, weaken caseic Acid denaturation degree in sweat, reduce Yoghourt grain diameter, be more conducive to the stable of protein, slow down the rate of settling of protein in shelf life, improve product stability.Meanwhile, the dietary fiber added in product contributes to intestinal health, slow down the bowel problems such as consumer's constipation, indigestion.Dried rehmannia root oligosaccharide, shitosan can also bring extra health-care effect.
Cotton seed compound sugar, dried rehmannia root oligosaccharide and shitosan, do not degraded by human body hydrochloric acid in gastric juice, gastric enzyme, not at intestinal absorption, can arrive large intestine, has the physiological functions such as the propagation promoting the beneficial bacteriums such as human body Bifidobacterium.In addition, dietary fiber volume is large, can promote intestines peristalsis, reduces food time of staying in enteron aisle, slows down constipation, contribute to intestinal health.
Shitosan is natural unique alkaline polysaccharide, human acid-base balance can be maintained, avoid the disease because acidic constitution causes, effectively can reduce cholesterol, blood pressure, blood sugar and the blood fat in liver and serum, skin follicle can be penetrated into, eliminate the melanin that causes due to microbial accumulation and color spot etc., and there is antibacterial, antitumor, antifatigue and antioxidation.
The fermented bacterium that lactic acid bacteria (streptococcus thermophilus, lactobacillus bulgaricus) is commonly used for bread and cheese Yoghourt, mainly plays fermentation.
Flavoring essence, plays whole product system and composes effect that is fragrant, that improve mouthfeel.
As preferably, described thickener be selected from pectin, sodium carboxymethylcellulose one or both.Sodium carboxymethylcellulose, pectin, food industry is generally used as thickener and stabilizing agent uses, and plays and strengthens stability and thickening power, and improve mouthfeel to whole product system.
As preferably, described acidity regulator is selected from one or more in natrium citricum, citric acid, lactic acid.Citric acid, lactic acid, natrium citricum, as acidity regulator, can keep moisture, also can make softening agent and stabilizing agent.Whole product system is played to the effect regulating acidity and pH value, improve mouthfeel.
As preferably, described stable type sweetener be selected from Arabinose, isomalt one or both.
Arabinose, as a kind of sweetener low in calories, is listed in healthy food additive by U.S. food drug surveilance office and Japanese health ministry approval.The representative physiological action of Arabinose affects the invertase digesting sucrose in small intestine disaccharide-hydrolysing enzymes selectively, thus suppress the absorption of sucrose.The nutritious supplementary pharmaceutical or non-prescribed medicine that are used as antiobesity agent are listed in by American Medical Association, and in the food inventory specific for health care of Japanese health ministry, Arabinose is put into the special special food supplement regulating blood sugar.
Isomalt, is a kind of functional sweetener, has agent of low hygroscopicity, high stability, height endurability, low in calories, and the features such as sweet taste is pure, Product Safety is high, U.S. GRAS (generally recognized as safe) status, is not restricted its daily intake.Have obvious health-care effect, and not easily produce the bad reaction such as abdominal distension, borborygmus, sugariness is 40% ~ 60% of sucrose, and sweet taste is pure, and sweet taste characteristic is similar to sucrose, does not have aftertaste, can strengthen the local flavor of food.
Aforementioned stable type sweetener participates in fermentation, can improve yogurt gel network structure, makes that it is anti-shearing, anti-damage performance increases; And reduce milk protein Acid denaturation degree during the fermentation, make Yoghourt particle less, be more conducive to the effect with stabilizing agent, effectively can improve the stability of lactic acid bacteria beverage.In addition, stable type sweetener, except increasing except product stability, also has the effect of sweetener own, for regulating products taste.
Dietary fiber participates in the long shelf-life of fermentation without a preparation method for fat sour milk beverage, comprises the steps:
(1) milk is changed: add water in change milk container, load weighted skimmed milk power, concentrated whey protein powder, dietary fiber and stable type sweetener is added under stirring, continue to stir 15-30min after whole dissolving and obtain milk, wholeization milk process control water temperature is at 40-60 DEG C;
(2) front road homogeneous and pasteurization: milk homogeneous is squeezed into fermentation tank after pasteurization;
(3) ferment: carry out after milk in lactobacillus inoculum to fermentation tank cultured milk of fermenting to obtain, fermentation temperature 32-45 DEG C, fermentation time is 5-10h;
(4) material dissolution: add water in shearing tank, adds load weighted white granulated sugar and thickener and dissolves under stirring, then slowly adds the acidity regulator diluted and flavoring essence mixes to obtain material liquid;
(5) mixing preparation: step (3) gained cultured milk is added and mixes to obtain semi-finished product milk with step (4) gains feed liquid;
(6) road process afterwards: after semi-finished product milk homogeneous, filling, sealing, pasteurization.
The present invention adopts special zymotechnique, add special dietary fiber and stable type sweetener ferments, build more firmly gel network structure during the fermentation, be then deployed into sour milk beverage with this Yoghourt, reach the not only healthy but also object of good stability, and within the shelf-life reaching 6 months, only produce a small amount of precipitation, without layering bleed phenomenon, stable system, be convenient to normal temperature promote and long-distance transport, the nutrient health of sour milk beverage can be provided for consumer from far-off regions.
As preferably, step (2) homogeneous adopts double-stage homogenization, and homogeneous parameter is: homogenizing temperature 60 DEG C-70 DEG C, secondary pressure 5MPa, first class pressure 20MPa.
As preferably, step (6) homogeneous adopts double-stage homogenization, and homogeneous parameter is: homogenizing temperature 60 DEG C-75 DEG C, secondary pressure 5MPa, first class pressure 18-25MPa.
As preferably, the pasteurization of step (6) adopts retort to carry out sterilizing, requires milk central temperature >=87 DEG C, and reaches the retention time 16-20min of this central temperature.
The invention has the beneficial effects as follows: add special dietary fiber and stable type sweetener ferments, build more firmly gel network structure during the fermentation, then sour milk beverage is deployed into this Yoghourt, reach the not only healthy but also object of good stability, and within the shelf-life reaching 6 months, only produce a small amount of precipitation, without layering bleed phenomenon, stable system, is convenient to normal temperature and promotes and long-distance transport, can provide the nutrient health of sour milk beverage for consumer from far-off regions.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.
In the present invention, if not refer in particular to, the raw material adopted and equipment etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1:
Dietary fiber participate in fermentation the long shelf-life without a fat sour milk beverage, the described long shelf-life without each component of fat sour milk beverage and proportioning as follows:
White granulated sugar 20g/L, skimmed milk power 10g/L, concentrated whey protein powder (commercially available) 15g/L, dietary fiber (commercially available) 5g/L, thickener (pectin 7g/L+ sodium carboxymethylcellulose 5g/L) 12g/L, acidity regulator (lactic acid) 1g/L, stable type sweetener (Arabinose 5g/L+ isomalt 5g/L, commercially available) 10g/L, flavoring essence (commercially available) 0.5g/L, lactic acid bacteria (commercially available) 0.05g/L, water surplus.Described dietary fiber is mixed by cottonseed compound sugar, shitosan and dried rehmannia root oligosaccharide and forms, according to weight percent meter, cottonseed compound sugar (commercially available) is 30%, shitosan (commercially available) is 60%, and dried rehmannia root oligosaccharide (preparing according to the method for CN1990494A) is 10%.
Preparation method comprises the steps:
(1) milk is changed: add water in change milk container, add load weighted skimmed milk power, concentrated whey protein powder, dietary fiber and stable type sweetener under stirring, continue to stir 15min after all dissolving and obtain milk, wholeization milk process control water temperature is at 40 DEG C.
(2) front road homogeneous and pasteurization: milk homogeneous is squeezed into fermentation tank after pasteurization (95 ± 1 DEG C, time 300s), homogeneous adopts double-stage homogenization, and homogeneous parameter is: homogenizing temperature 60 DEG C, secondary pressure 5MPa, first class pressure 20MPa.
(3) ferment: carry out after milk in lactobacillus inoculum to fermentation tank cultured milk of fermenting to obtain, fermentation temperature 32 DEG C, fermentation time is 10h, and fermentation termination pH value controls within the scope of 4.2-5.4.
(4) material dissolution: add water in shearing tank, adds load weighted white granulated sugar and thickener and dissolves under stirring, then slowly adds the acidity regulator (being diluted with water 10 times of volumes) that diluted and flavoring essence mixes to obtain material liquid.
(5) mixing preparation: step (3) gained cultured milk is added and mixes to obtain semi-finished product milk with step (4) gains feed liquid.
(6) road process afterwards: (homogeneous adopts double-stage homogenization by after semi-finished product milk homogeneous, homogeneous parameter is: homogenizing temperature 60 DEG C, secondary pressure 5MPa, first class pressure 18MPa), filling, sealing, pasteurization, pasteurization adopts retort to carry out sterilizing, require milk central temperature 87 DEG C, and reach the retention time 20min of this central temperature.
Embodiment 2:
Dietary fiber participate in fermentation the long shelf-life without a fat sour milk beverage, the described long shelf-life without each component of fat sour milk beverage and proportioning as follows:
White granulated sugar 100g/L, skimmed milk power 50g/L, concentrated whey protein powder (commercially available) 1g/L, dietary fiber (commercially available) 15g/L, thickener (sodium carboxymethylcellulose) 3g/L, acidity regulator (natrium citricum 2.5g/L+ citric acid 2g/L+ lactic acid 0.5g/L) 5g/L, stable type sweetener (Arabinose, commercially available) 1g/L, flavoring essence (commercially available) 1.5g/L, lactic acid bacteria (commercially available) 0.15g/L, water surplus.Described dietary fiber is mixed by cottonseed compound sugar, shitosan and dried rehmannia root oligosaccharide and forms, and according to weight percent meter, cottonseed compound sugar is 50%, and shitosan is 20%, and dried rehmannia root oligosaccharide is 30%.
Preparation method comprises the steps:
(1) milk is changed: add water in change milk container, add load weighted skimmed milk power, concentrated whey protein powder, dietary fiber and stable type sweetener under stirring, continue to stir 30min after all dissolving and obtain milk, wholeization milk process control water temperature is at 60 DEG C.
(2) front road homogeneous and pasteurization: milk homogeneous is squeezed into fermentation tank after pasteurization (95 ± 1 DEG C, time 300s), homogeneous adopts double-stage homogenization, and homogeneous parameter is: homogenizing temperature 70 DEG C, secondary pressure 5MPa, first class pressure 20MPa.
(3) ferment: carry out after milk in lactobacillus inoculum to fermentation tank cultured milk of fermenting to obtain, fermentation temperature 45 DEG C, fermentation time is 5h, and fermentation termination pH value controls within the scope of 4.2-5.4.
(4) material dissolution: add water in shearing tank, adds load weighted white granulated sugar and thickener and dissolves under stirring, then slowly adds the acidity regulator (being diluted with water 50 times of volumes) that diluted and flavoring essence mixes to obtain material liquid.
(5) mixing preparation: step (3) gained cultured milk is added and mixes to obtain semi-finished product milk with step (4) gains feed liquid.
(6) road process afterwards: (homogeneous adopts double-stage homogenization by after semi-finished product milk homogeneous, homogeneous parameter is: homogenizing temperature 75 DEG C, secondary pressure 5MPa, first class pressure 25MPa), filling, sealing, pasteurization, pasteurization adopts retort to carry out sterilizing, require milk central temperature 95 DEG C, and reach the retention time 16min of this central temperature.
Embodiment 3:
Dietary fiber participate in fermentation the long shelf-life without a fat sour milk beverage, the described long shelf-life without each component of fat sour milk beverage and proportioning as follows:
White granulated sugar 60g/L, skimmed milk power 30g/L, concentrated whey protein powder (commercially available) 5g/L, dietary fiber (commercially available) 10g/L, thickener (pectin) 7g/L, acidity regulator (natrium citricum 2g/L, citric acid 1g/L) 3g/L, stable type sweetener (isomalt, commercially available) 5g/L, flavoring essence (commercially available) 1g/L, lactic acid bacteria (commercially available) 0.1g/L, water surplus.
Described dietary fiber is mixed by cottonseed compound sugar, shitosan and dried rehmannia root oligosaccharide and forms, and according to weight percent meter, cottonseed compound sugar is 40%, and shitosan is 40%, and dried rehmannia root oligosaccharide is 20%.
Preparation method comprises the steps:
(1) milk is changed: add water in change milk container, add load weighted skimmed milk power, concentrated whey protein powder, dietary fiber and stable type sweetener under stirring, continue to stir 20min after all dissolving and obtain milk, wholeization milk process control water temperature is at 50 DEG C.
(2) front road homogeneous and pasteurization: milk homogeneous is squeezed into fermentation tank after pasteurization (95 ± 1 DEG C, time 300s), homogeneous adopts double-stage homogenization, and homogeneous parameter is: homogenizing temperature 65 DEG C, secondary pressure 5MPa, first class pressure 20MPa.
(3) ferment: carry out after milk in lactobacillus inoculum to fermentation tank cultured milk of fermenting to obtain, fermentation temperature 42 DEG C, fermentation time is 8h, and fermentation termination pH value controls within the scope of 4.2-5.4.
(4) material dissolution: add water in shearing tank, under stirring, add load weighted white granulated sugar and thickener dissolve, then slowly add the acidity regulator (being diluted with water 10-50 times of volume) that diluted and flavoring essence mixes to obtain material liquid.
(5) mixing preparation: step (3) gained cultured milk is added and mixes to obtain semi-finished product milk with step (4) gains feed liquid.
(6) road process afterwards: (homogeneous adopts double-stage homogenization by after semi-finished product milk homogeneous, homogeneous parameter is: homogenizing temperature 70 DEG C, secondary pressure 5MPa, first class pressure 20MPa), filling, sealing, pasteurization, pasteurization adopts retort to carry out sterilizing, require milk central temperature 90 DEG C, and reach the retention time 18min of this central temperature.
Comparative example 1: the raw material of this comparative example and technique and embodiment 1 are distinguished and be not add dietary fiber and stable type sweetener, the other the same as in Example 1.
Comparative example 2: the raw material of this comparative example and technique and embodiment 2 are distinguished and be not add dietary fiber and stable type sweetener, the other the same as in Example 2.
Comparative example 3: the raw material of this comparative example and technique and embodiment 3 are distinguished and be not add dietary fiber and stable type sweetener, the other the same as in Example 3.
The Detection of Stability experiment of product system
With the product of embodiment 1 ~ 3 and comparative example 1 ~ 3 for observing sample, placing under 55 DEG C of static conditions, observing the structural state of the sample under different standing time, detect steadiness and the bleed situation of albumen.Wherein, when product leaves standstill, the thickness observing the limpid water layer in upper strata measures water and milk fractional dose, water layer thicker expression product stability is poorer, protein stability directly measures sedimentary weight in wet base by difference assay, calculate the ratio that sediment accounts for gross weight, thus the precipitation status of reflection albumen, the higher precipitation of ratio is more serious.The outcome record of observation experiment is in following table.
Product system stability observing record sheet
Leave standstill about 1 month at 55 DEG C, observe upper strata bleed situation and bottom precipitation situation.
Draw from upper table result, sour milk beverage of the present invention, under the acceleration insulation of 55 DEG C, leave standstill system stability during 35 days better, even in liquid phase, does not have serious layering, flocculation and sedimentation problem.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (9)
1. dietary fiber participate in fermentation the long shelf-life without a fat sour milk beverage, it is characterized in that: the described long shelf-life without each component of fat sour milk beverage and proportioning as follows:
White granulated sugar 20-100g/L, skimmed milk power 10-50g/L, concentrated whey protein powder 1-15g/L, dietary fiber 5-15g/L, thickener 3-12g/L, acidity regulator 1-5g/L, stable type sweetener 1-10g/L, flavoring essence 0.5-1.5g/L, lactic acid bacteria 0.05-0.15g/L, water surplus.
2. the long shelf-life according to claim 1 is without fat sour milk beverage, it is characterized in that: described dietary fiber is mixed by cottonseed compound sugar, shitosan and dried rehmannia root oligosaccharide and forms, according to weight percent meter, cottonseed compound sugar is 30-50%, shitosan is 20-60%, and dried rehmannia root oligosaccharide is 10-30%.
3. the long shelf-life according to claim 1 and 2 is without fat sour milk beverage, it is characterized in that: described thickener be selected from pectin, sodium carboxymethylcellulose one or both.
4. the long shelf-life according to claim 1 and 2 is without fat sour milk beverage, it is characterized in that: described acidity regulator is selected from one or more in natrium citricum, citric acid, lactic acid.
5. the long shelf-life according to claim 1 and 2 is without fat sour milk beverage, it is characterized in that: described stable type sweetener be selected from Arabinose, isomalt one or both.
6. dietary fiber as claimed in claim 1 participates in the long shelf-life of fermentation without a preparation method for fat sour milk beverage, it is characterized in that, comprises the steps:
(1) milk is changed: add water in change milk container, load weighted skimmed milk power, concentrated whey protein powder, dietary fiber and stable type sweetener is added under stirring, continue to stir 15-30min after whole dissolving and obtain milk, wholeization milk process control water temperature is at 40-60 DEG C;
(2) front road homogeneous and pasteurization: milk homogeneous is squeezed into fermentation tank after pasteurization;
(3) ferment: carry out after milk in lactobacillus inoculum to fermentation tank cultured milk of fermenting to obtain, fermentation temperature 32-45 DEG C, fermentation time is 5-10h;
(4) material dissolution: add water in shearing tank, adds load weighted white granulated sugar and thickener and dissolves under stirring, then slowly adds the acidity regulator diluted and flavoring essence mixes to obtain material liquid; (5) mixing preparation: step (3) gained cultured milk is added and mixes to obtain semi-finished product milk with step (4) gains feed liquid;
(6) road process afterwards: after semi-finished product milk homogeneous, filling, sealing, pasteurization.
7. preparation method according to claim 6, is characterized in that: step (2) homogeneous adopts double-stage homogenization, and homogeneous parameter is: homogenizing temperature 60 DEG C-70 DEG C, secondary pressure 5MPa, first class pressure 20MPa.
8. preparation method according to claim 6, is characterized in that: step (6) homogeneous adopts double-stage homogenization, and homogeneous parameter is: homogenizing temperature 60 DEG C-75 DEG C, secondary pressure 5MPa, first class pressure 18-25MPa.
9. preparation method according to claim 6, is characterized in that: the pasteurization of step (6) adopts retort to carry out sterilizing, requires milk central temperature >=87 DEG C, and reaches the retention time 16-20min of this central temperature.
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| CN114431294A (en) * | 2020-11-03 | 2022-05-06 | 内蒙古伊利实业集团股份有限公司 | Production process of dairy product capable of preventing protein denaturation and fresh fermented acidic milk beverage |
| CN113080254A (en) * | 2021-04-30 | 2021-07-09 | 宁波益富乐生物科技有限公司 | Non-fat lactic acid bacteria beverage and preparation method thereof |
| CN113207962A (en) * | 2021-04-30 | 2021-08-06 | 宁波益富乐生物科技有限公司 | Fruity lactobacillus beverage and production process thereof |
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