CN104996560A - Preparation method of sterilization brown lactic acid bacteria beverage fermented through multiple strains - Google Patents
Preparation method of sterilization brown lactic acid bacteria beverage fermented through multiple strains Download PDFInfo
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- CN104996560A CN104996560A CN201510246450.3A CN201510246450A CN104996560A CN 104996560 A CN104996560 A CN 104996560A CN 201510246450 A CN201510246450 A CN 201510246450A CN 104996560 A CN104996560 A CN 104996560A
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Abstract
According to the present invention, eight strains such as composite lactic acid bacteria, probiotics and the like are used to co-ferment, and the lactose in milk is subjected to a certain temperature fermentation so as to obtain a variety of metabolites including lactic acid, citric acid, a small amount of ethanol and the like, forming a unique flavor of yogurt base materials; then prebiotic oligofructose is specially added and the yogurt is adopted as the base material to carry out secondary burdening, after UHT treatment, a sterilization fermented lactic acid bacteria beverage is finally obtained. The DuPont Danisco pectin GRINDSTED Pectin AMD888 stabilizer is used to provide good protein protection, refreshing taste and good flavor release. With the present invention, short-term rapid fermentation is performed, the additional addition of reducing sugar or pigments is not required, the prepared brown lactic acid bacteria beverage has characteristics of low sugar content, fat content being zero, long shelf life, good taste and flavor.
Description
Technical field
The present invention relates to fermentative lactobacillus beverage field, particularly relate to preparation method of the antibacterial type brown lactic acid bacteria beverage of a kind of multi-strain bacteria kind fermentation and preparation method thereof.
Background technology
Lactic acid bacteria is class Gram-positive bacillus or a coccus, and sugar fermentation produces lactic acid, does not form gemma, does not move, anaerobism or amphimicrobian, can not reduce the general name of a bacterioid of nitrate.Relative to biodiasmin goods, it is higher that deactivation lactobacillus product has security, do not have bacterium quantitative limitation, produces and preserve easily, can with advantages such as antibiotic share.Scientific experiment has also confirmed that it has special physiologically active and health-care effect.
Sour milk beverage can treat the diseases such as function of intestinal canal disorder, maintains gut flora balance.Lactic acid bacteria and metabolite thereof can promote the secretion of Host Digestion enzyme and the wriggling of enteron aisle, promote that food digestion absorbs, and the generation of Constipation; Its metabolite lactic acid and acetic acid have antagonism to pathogenic microorganism; Organic acid makes enteron aisle pH value decline, promote wriggle, prevent pathogen determine grow.The H2O2 that some lactic acid bacteria produces also has obvious fungistatic effect.
The people such as ASAHARA have carried out testing [11] to the antagonism of hot deactivation Lactobacillus casei to the mouse urinary tract infection that EHEC (Escherichia Coli) causes, find that the mouse after infecting urinary tract inflammation is after heat-inactivated Lactobacillus casei is treated, and has obvious Anti-bacterium effect.The anti-sex pheromone ability of inactivated probiotic thalline and drive member thereof, comes from two aspects: one is the nospecific immunity effectively strengthening body.Two is stop sex pheromone to the absorption of mucous membrane by the combination of self and mucous membrane.
Target cell mainly macrophage and the B lymphocyte of inactivated probiotic and the effect of drive member immunity effect thereof, it increases interferon and mitogen by luring, to the activate the phagocytic capacity of the betagalactosidase activity macrophage of macrophage, there is significant activation and facilitation, make it secretion and multiplely there is the effector molecule killing tumour function, as solubility A TNF, interleukin-6, interleukin 12 and interferon-C etc.When foreign matter invades body, the immunocyte be activated then has increases body produces antibody effect to foreign matter.
The people such as PIERIDES have studied the suction-operated of the common probiotic bacteria on aflatoxin of a few strain in dairy products, and no matter result of the test display is that viable bacteria or heat-inactivated probio significantly can reduce the content of aflatoxin in cow's milk.
The people such as BAYONA GONZALEZ have studied hot deactivation streptococcus and the anticariogenic effect of hot deactivation lactobacillus, find that long-term taking only contains the low by 42% of vitamin B6 chewable tablets containing the number of inactivated probiotic and vitamin B6 chewable tablets trouble carious tooth than taking.Research also shows that inactivated probiotic has the effect reducing food hypersenstivity phenomenon, accelerate irritated rear body recovery normal function; The lactose intolerant patient lacking beta galactosidase in body can be helped to digest and assimilate lactose.
Brown milk drink is important one in numerous milk beverage, deeply likes by consumer.But, brown lactic acid bacteria beverage popular be in the market simple raw material milk after brown stain with probiotics fermention, then carry out mixing, homogeneous and filling obtained.There is not yet the product of various lactobacillus and the brown milk drink theory of probiotic mixed fermentation and relevant bibliographical information.
Summary of the invention
The object of the present invention is to provide a kind of by eight kinds of lactobacillus-fermenteds, zero fat, the preparation method of the antibacterial type brown lactic acid bacteria beverage of good stability.
Described preparation method comprises the following steps:
1. heat water to 55 degree, add milk powder and dissolve, and keep static hydration 30min;
2. add glucose to stir; And carry out homogeneous process 65 DEG C/200bar.
3. above-mentioned recovery milk is heated to 95-97 DEG C and carries out Maillard reaction, brown stain sterilization 1.5-2.5 hour;
4. be cooled to rapidly 43 DEG C, add bacterial classification at 43 DEG C of fermentation 13-15 hour, stop fermentation at about pH3.8-3.9, stir 3 minutes breakdowns of emulsion with frame type agitating blade with 150RPM, and go over homogenization pressure 150-200bar.
5. be cooled to less than 10 DEG C for subsequent use.
6. stabilizing agent and other batchings are dry mixed, and are dissolved in the hot water being heated to 75-80 DEG C, high-speed stirred is extremely dissolved for 20 minutes completely.
7. stabiliser solution is carried out being cooled to less than 20 DEG C.
8. Yoghourt base-material is added in pectin solution by formula rate and mix, and with the water dissolving acid of 10 times, add solution acid adjustment to pH3.55-3.65, acidity 63-66T).
9. constant volume blending of mixing colours.
10. 65 DEG C/200bar homogeneous; Carry out under 90 DEG C/25min condition two go out process or 121 DEG C/4sUHT process.
11. 20 DEG C of sterile fillings.
The present invention is progressive effect actively:
1. with the addition of eight kinds of lactobacillus-fermenteds (streptococcus thermophilus, lactobacillus bulgaricus, Lactococcus lactis subsp. lactis in the present invention's formula, lactococcus lactis subsp, Lactococcus lactis biacetyl subspecies, lactobacillus acidophilus, Leuconostoc mesenteroides, streptococcus thermophilus) and a kind of probio (lactobacillus paraceasi) co-fermentation, utilize the lactose in milk, ferment through uniform temperature, obtain lactic acid, citric acid, the multiple metabolite such as a small amount of ethanol, forms the Yoghourt base-material of unique fragrance; Add prebiotic, fructooligosaccharide more especially and this Yoghourt is carried out second batch as base-material, through the sterilization type leben of UHT process.
2. this fermentation mode fast in short-term of the present invention, both had additional nutrients value largely, shortens again the production cycle long, reduce production cost high, profit for enterprise has very large lifting, and product has special joyful fragrance, clean taste, zero fat, sour-sweet suitable, there is excellent mouthfeel and local flavor, while the nutritional need meeting children and adolescents, working clan and the elderly, become again health and to like to be beautiful the first-selection of personage.
Accompanying drawing explanation
Fig. 1 prepares brown sterilization lactic acid fungus drink zymotechnique flow chart.
Fig. 2 prepares brown sterilization lactic acid fungus drink allocating technology flow chart.
Detailed description of the invention
Be described below in detail embodiments of the invention, the example of described embodiment is intended to for explaining the present invention, and can not be interpreted as limitation of the present invention.Unreceipted concrete technology or condition person in embodiment, according to the technology described by the document in this area or condition or carry out according to product description.Agents useful for same or the unreceipted production firm person of instrument, being can by the conventional products of commercial acquisition.
The skimmed milk power used in following embodiment for through standardized milk powder, meets national requirements, the skimmed milk powder protein content >=33wt% after standardization, fat content≤lwt%
Described preparation method comprises the following steps:
Embodiment 1
1 fermentation
1.1 weigh: weigh milk powder and powdered glucose by allotment amount.
1.2 dissolve: in shearing tank, use 55 DEG C of fresh water (FW)s to dissolve milk powder and powdered glucose.Leave standstill hydration 45min(after shearing 10min and be quantitatively not less than 80% of total amount), hydration temperature 50-55 DEG C.Homogeneous after hydration, homogenization pressure one-level 5MPa, secondary 20MPa.
1.3 heat up: milk good for hydration being heated up through plate type heat exchanger hot water pumps into fermentation tank, plate type heat exchanger outlet temperature 95-97 DEG C.
1.4 brown stains: pass into hot water and make milk liquid temp remain on 95-97 DEG C in fermentation tank interlayer, constant temperature 1.5-2.5 hour (during brown stain, stirring a direct-open), brown stain terminal is as the criterion to reach Standard Colors, method is diluted after 4 times and standard color comparison for getting brown stain milk in test tube, reaches Standard Colors and is brown stain terminal; Detecting frequency is that brown stain to 1 hour rises and starts to get brown stain milk and detect, and detects once, until color reaches Standard Colors every 10min.
1.5 coolings: milk via interlayer good for brown stain being led to cold water mode, to be cooled to fermentation temperature (seeing appendix 4) to be seeded.
1.6 inoculations: bacterial classification activates 30min at normal temperature, weighs the bacterial classification of aequum in aseptic bottle, dissolve completely with <43 DEG C of sterilized water (cooling after 121 DEG C of sterilization 20min).The bacterial classification dissolved is dropped into fermentation tank (whole process follows sterile working) from bacterial classification dispensing port, stops stirring after stirring 30min, standing for fermentation.
1.7 fermentations: fermentation temperature (seeing appendix 4), fermentation termination: acidity 150-170 oT, with reference to PH=3.5-3.7.Reference time 13-15 hour, concrete fermentation time suitably adjusts according to processing factory's actual production conditions.
Fermentation termination detects frequency: ferment and within 9 hours, start to detect, and testing result >=80 oT then detects 1 time for every 1 hour, and zymotic fluid acidity detects 1 time per half an hour when 120-140oT, until zymotic fluid acidity reaches fermentation termination index (150-170oT).
1.8 breakdowns of emulsion, cooling: open and stir breakdown of emulsion, be stirred to zymotic fluid evenly till, in fermentation tank interlayer, pass into frozen water zymotic fluid is cooled to≤20 DEG C (zymotic fluid is placed then to be needed more than 4 hours to be cooled to≤10 DEG C) simultaneously.
1.9 homogeneous: zymotic fluid needs homogeneous before squeezing into blend tank, first class pressure is 5Mpa, and secondary pressure is 20Mpa;
1.10 detect: during getting homogeneous, uniform zymotic fluid detects zymotic fluid acidity T(T=150-170 oT by GB5414.34).
2 allotments
2.1 colloidal sols (stabilizing agent+white granulated sugar): the white granulated sugar of colloid and 5 times amount is mixed thoroughly, dissolve in the fresh water (FW) of 80 DEG C-85 DEG C of slow input stabilizing agent weight more than 50 times and shear 15min, inspection colloidal sol situation, solvent colloid homogeneous transparent without conglomeration, colloid do not dissolve then continue to be trimmed to dissolve qualified till;
2.2 molten sugar (deduction mixes the white granulated sugar of stabilizing agent): residue white granulated sugar is added colloidal solution and dissolves, temperature 75-80 DEG C is kept to shear 15min to dissolving completely, the carbohydrate gum liquid dissolved is cooled to≤25 DEG C after through 100 mesh filter screens filter, pump into blend tank.
2.3 zymotic fluids: by the zymotic fluid after homogeneous, quantitatively squeeze into blend tank, stir and start auxiliary material after 10 minutes.
2.4 auxiliary materials (nisin): 55-65 DEG C of fresh water (FW) dissolves completely and directly slowly add blend tank in stainless steel keg.
2.5 auxiliary materials (citric acid in formula, malic acid, natrium citricum, lactic acid) dissolve: adopt 20-25 DEG C of fresh water (FW) to dissolve auxiliary material, add auxiliary material (citric acid in formula, malic acid, lactic acid, natrium citricum) while stirring, acid strength is 5%.The acid solution of having dissolved is joined blend tank (before acid adding, in guarantee blend tank, seasoning liquid is measured in total allotment more than 80% through acid feeder, open before acid adding and stir), acid addition time is to ensure suitably to adjust (reference value: acid addition time >=20min) premised on product stability.
2.6 constant volumes, add essence: seasoning liquid is settled to allotment amount (constant volume sees attached list 1); Add essence, essence directly adds essence by standard can mouth, normal temperature fresh water (FW) rinses essence bucket, Testing index after stirring 10min: soluble solid=16.6 ± 0.3%, acidity weight method is detected as 63-66oT, PH=3.55-3.65, protein content (g/100ml) >=1.02, centrifugation rate (solid section≤0.3%, cotton-shaped part≤1.5%, the centrifugal 10min of 3000 acceleration of gravity)).Acidity adds lactic acid not, mends sour formula: benefit lactic acid production (g)=; T1(oT) for constant volume detects acidity, M(kg) be allotment total amount, C is lactic acid concn, 80% lactic acid concn, and C value is 0.8.
2.7 homogeneous: after seasoning liquid constant volume, homogeneous, homogenization pressure one-level 5Mpa, secondary 25Mpa.Pumping into gravity tank prepares filling.
2.8 filling, sealings: normal filling production after first pot of filling detection first bottle qualified (soluble solid=16.6 ± 0.3%, acidity=63-66 oT, PH=3.55-3.65).Sealing adopts the heat-sealing of aluminium film, detects seal quality, requires sealing formation, tight, ne-leakage.
2.9 detect net content: net content is not less than national standard, can continuous filling after net content is qualified.
2.10 two-stage sterilizations: two-stage sterilization: adopt the sterilization of tunnel type sterilization machine, bactericidal formula sees attached list 2, is cooled to temperature≤35 DEG C after sterilization.
2.11 spiral covers (100ml product is without this step): artificial or machine spiral cover, ensure before spiral cover that bottleneck drying is pollution-free.
2.12 codings, cover mark, contracting mark: the date of manufacture is injected in label assigned address, requires without drain spray, the coding bad phenomenon such as, inclination fuzzy without font.Cover mark, contracting mark require that label is rectified, label shrinks corrugationless, ungauged regions bad phenomenon.
2.13 add suction pipe and heat shrinkage film contracting bag (only limit 100ml product): add suction pipe (4/bag), every 4 bottles of packagings one bag (adopting POF film packaging), hot air shrinkage stove contracting film, and require to shrink smooth, corrugationless, nothing split the bad phenomenon such as bag, rascal.
2.14 PE films packaging (only for the common dress product of 330ml): adopting PE film shrink-packaging, often wrap 12 bottles, hot air shrinkage stove contracting film, requiring without splitting the bad phenomenon such as bag, rascal.
2.15 vanning (except the common dress product of 330ml), piling, warehouse-ins.
Annex 1:
Constant volume weight and the constant volume table of comparisons
| Sequence number | Allotment amount (weighing scale) kg | Corresponding constant volume (stereometer) L | Acid solution amount (water+citric acid+malic acid+natrium citricum) kg |
| 1 | 3000 | 2871 | 240 |
| 2 | 4000 | 3827 | 320 |
Annex 2:
Bactericidal formula
Subordinate list 3:
Coding form:
Date+teams and groups number
Hour: minute+pot number
Body coding position: bottleneck or perpendicular spray body label seam crossing, 100ml is preferentially sprayed on bottleneck, 330ml preferentially perpendicular spray body label seam crossing
Outer container coding form: date+qualified
Remarks: the unified mode for YYYYMMDD of date code spraying method, as: 20140508
Subordinate list 4
Fermentation temperature
Embodiment 2
1 fermentation
1.1 weigh: weigh milk powder and powdered glucose by allotment amount.
1.2 dissolve: in shearing tank, use 55 DEG C of fresh water (FW)s to dissolve milk powder and powdered glucose.Leave standstill hydration 45min(after shearing 10min and be quantitatively not less than 80% of total amount), hydration temperature 50-55 DEG C.Homogeneous after hydration, homogenization pressure one-level 5MPa, secondary 20MPa.
1.3 heat up: milk good for hydration being heated up through plate type heat exchanger hot water pumps into fermentation tank, plate type heat exchanger outlet temperature 95-97 DEG C.
1.4 brown stains: pass into hot water and make milk liquid temp remain on 95-97 DEG C in fermentation tank interlayer, constant temperature 1.5-2.5 hour (during brown stain, stirring a direct-open), brown stain terminal is as the criterion to reach Standard Colors, method is diluted after 4 times and standard color comparison for getting brown stain milk in test tube, reaches Standard Colors and is brown stain terminal; Detecting frequency is that brown stain to 1 hour rises and starts to get brown stain milk and detect, and detects once, until color reaches Standard Colors every 10min.
1.5 coolings: milk via interlayer good for brown stain being led to cold water mode, to be cooled to fermentation temperature (seeing appendix 4) to be seeded.
1.6 inoculations: bacterial classification activates 30min at normal temperature, weighs the bacterial classification of aequum in aseptic bottle, dissolve completely with <43 DEG C of sterilized water (cooling after 121 DEG C of sterilization 20min).The bacterial classification dissolved is dropped into fermentation tank (whole process follows sterile working) from bacterial classification dispensing port, stops stirring after stirring 30min, standing for fermentation.
1.7 fermentations: fermentation temperature (seeing appendix 4), fermentation termination: acidity 130-150oT, with reference to PH=3.8-3.9.Reference time 10-12 hour, concrete fermentation time suitably adjusts according to processing factory's actual production conditions.
Fermentation termination detects frequency: ferment and within 9 hours, start to detect, and testing result >=80 oT then detects 1 time for every 1 hour, and zymotic fluid acidity detects 1 time per half an hour when 120-140oT, until zymotic fluid acidity reaches fermentation termination index (130-150oT).
1.8 breakdowns of emulsion, cooling: open and stir breakdown of emulsion, be stirred to zymotic fluid evenly till, in fermentation tank interlayer, pass into frozen water zymotic fluid is cooled to≤20 DEG C (zymotic fluid is placed then to be needed more than 4 hours to be cooled to≤10 DEG C) simultaneously.
1.9 homogeneous: zymotic fluid needs homogeneous before squeezing into blend tank, first class pressure is 5Mpa, and secondary pressure is 20Mpa;
1.10 detect: during getting homogeneous, uniform zymotic fluid detects zymotic fluid acidity T(T=130-150oT by GB5414.34).
2 allotments
2.1 colloidal sols (stabilizing agent+white granulated sugar): the white granulated sugar of colloid and 5 times amount is mixed thoroughly, dissolve in the fresh water (FW) of 80 DEG C-85 DEG C of slow input stabilizing agent weight more than 50 times and shear 15min, inspection colloidal sol situation, solvent colloid homogeneous transparent without conglomeration, colloid do not dissolve then continue to be trimmed to dissolve qualified till;
2.2 molten sugar (deduction mixes the white granulated sugar of stabilizing agent): residue white granulated sugar is added colloidal solution and dissolves, temperature 75-80 DEG C is kept to shear 15min to dissolving completely, the carbohydrate gum liquid dissolved is cooled to≤25 DEG C after through 100 mesh filter screens filter, pump into blend tank.
2.3 zymotic fluids: by the zymotic fluid after homogeneous, quantitatively squeeze into blend tank, stir and start auxiliary material after 10 minutes.
2.4 auxiliary materials (nisin): 55-65 DEG C of fresh water (FW) dissolves completely and directly slowly add blend tank in stainless steel keg.
2.5 auxiliary materials (citric acid in formula, malic acid, natrium citricum, lactic acid) dissolve: adopt 20-25 DEG C of fresh water (FW) to dissolve auxiliary material, add auxiliary material (citric acid in formula, malic acid, lactic acid, natrium citricum) while stirring, acid strength is 5%.The acid solution of having dissolved is joined blend tank (before acid adding, in guarantee blend tank, seasoning liquid is measured in total allotment more than 80% through acid feeder, open before acid adding and stir), acid addition time is to ensure suitably to adjust (reference value: acid addition time >=20min) premised on product stability.
2.6 constant volumes, add essence: seasoning liquid is settled to allotment amount (constant volume sees attached list 1); Add essence, essence directly adds essence by standard can mouth, normal temperature fresh water (FW) rinses essence bucket, Testing index after stirring 10min: soluble solid=16.6 ± 0.3%, acidity weight method is detected as 63-66oT, PH=3.55-3.65, protein content (g/100ml) >=1.02, centrifugation rate (solid section≤0.3%, cotton-shaped part≤1.5%, the centrifugal 10min of 3000 acceleration of gravity)).Acidity adds lactic acid not, mends sour formula: benefit lactic acid production (g)=; T1(oT) for constant volume detects acidity, M(kg) be allotment total amount, C is lactic acid concn, 80% lactic acid concn, and C value is 0.8.
2.7 homogeneous: after seasoning liquid constant volume, homogeneous, homogenization pressure one-level 5Mpa, secondary 25Mpa.Pumping into gravity tank prepares filling.
2.8 filling, sealings: normal filling production after first pot of filling detection first bottle qualified (soluble solid=16.6 ± 0.3%, acidity=63-66 oT, PH=3.55-3.65).Sealing adopts the heat-sealing of aluminium film, detects seal quality, requires sealing formation, tight, ne-leakage.
2.9 detect net content: net content is not less than national standard, can continuous filling after net content is qualified.
2.10 two-stage sterilizations: two-stage sterilization: adopt the sterilization of tunnel type sterilization machine, bactericidal formula sees attached list 2, is cooled to temperature≤35 DEG C after sterilization.
2.11 spiral covers (100ml product is without this step): artificial or machine spiral cover, ensure before spiral cover that bottleneck drying is pollution-free.
2.12 codings, cover mark, contracting mark: the date of manufacture is injected in label assigned address, requires without drain spray, the coding bad phenomenon such as, inclination fuzzy without font.Cover mark, contracting mark require that label is rectified, label shrinks corrugationless, ungauged regions bad phenomenon.
2.13 add suction pipe and heat shrinkage film contracting bag (only limit 100ml product): add suction pipe (4/bag), every 4 bottles of packagings one bag (adopting POF film packaging), hot air shrinkage stove contracting film, and require to shrink smooth, corrugationless, nothing split the bad phenomenon such as bag, rascal.
2.14 PE films packaging (only for the common dress product of 330ml): adopting PE film shrink-packaging, often wrap 12 bottles, hot air shrinkage stove contracting film, requiring without splitting the bad phenomenon such as bag, rascal.
2.15 vanning (except the common dress product of 330ml), piling, warehouse-ins.
Annex 1:
Constant volume weight and the constant volume table of comparisons
| Sequence number | Allotment amount (weighing scale) kg | Corresponding constant volume (stereometer) L | Acid solution amount (water+citric acid+malic acid+natrium citricum) kg |
| 1 | 3000 | 2871 | 220 |
| 2 | 4000 | 3827 | 320 |
Annex 2:
Bactericidal formula
Subordinate list 3:
Coding form:
Date+teams and groups number
Hour: minute+pot number
Body coding position: bottleneck or perpendicular spray body label seam crossing, 100ml is preferentially sprayed on bottleneck, 330ml preferentially perpendicular spray body label seam crossing
Outer container coding form: date+qualified
Remarks: the unified mode for YYYYMMDD of date code spraying method, as: 20140508
Subordinate list 4: fermentation temperature.
Embodiment 3
1 fermentation
1.1 weigh: weigh milk powder and powdered glucose by allotment amount.
1.2 dissolve: in shearing tank, use 55 DEG C of fresh water (FW)s to dissolve milk powder and powdered glucose.Leave standstill hydration 45min(after shearing 10min and be quantitatively not less than 80% of total amount), hydration temperature 50-55 DEG C.Homogeneous after hydration, homogenization pressure one-level 5MPa, secondary 20MPa.
1.3 heat up: milk good for hydration being heated up through plate type heat exchanger hot water pumps into fermentation tank, plate type heat exchanger outlet temperature 95-97 DEG C.
1.4 brown stains: pass into hot water and make milk liquid temp remain on 95-97 DEG C in fermentation tank interlayer, constant temperature 1.5-2.5 hour (during brown stain, stirring a direct-open), brown stain terminal is as the criterion to reach Standard Colors, method is diluted after 4 times and standard color comparison for getting brown stain milk in test tube, reaches Standard Colors and is brown stain terminal; Detecting frequency is that brown stain to 1 hour rises and starts to get brown stain milk and detect, and detects once, until color reaches Standard Colors every 10min.
1.5 coolings: milk via interlayer good for brown stain being led to cold water mode, to be cooled to fermentation temperature (seeing appendix 4) to be seeded.
1.6 inoculations: bacterial classification activates 30min at normal temperature, weighs the bacterial classification of aequum in aseptic bottle, dissolve completely with <43 DEG C of sterilized water (cooling after 121 DEG C of sterilization 20min).The bacterial classification dissolved is dropped into fermentation tank (whole process follows sterile working) from bacterial classification dispensing port, stops stirring after stirring 30min, standing for fermentation.
1.7 fermentations: fermentation temperature (seeing appendix 4), fermentation termination: acidity 150-170 oT, with reference to PH=3.4-3.5.Reference time 15-18 hour, concrete fermentation time suitably adjusts according to processing factory's actual production conditions.
Fermentation termination detects frequency: ferment and within 9 hours, start to detect, and testing result >=80 oT then detects 1 time for every 1 hour, and zymotic fluid acidity detects 1 time per half an hour when 120-140oT, until zymotic fluid acidity reaches fermentation termination index (170-190oT).
1.8 breakdowns of emulsion, cooling: open and stir breakdown of emulsion, be stirred to zymotic fluid evenly till, in fermentation tank interlayer, pass into frozen water zymotic fluid is cooled to≤20 DEG C (zymotic fluid is placed then to be needed more than 4 hours to be cooled to≤10 DEG C) simultaneously.
1.9 homogeneous: zymotic fluid needs homogeneous before squeezing into blend tank, first class pressure is 5Mpa, and secondary pressure is 20Mpa;
1.10 detect: during getting homogeneous, uniform zymotic fluid detects zymotic fluid acidity T(T=170-190oT by GB5414.34).
2 allotments.
2.1 colloidal sols (stabilizing agent+white granulated sugar): the white granulated sugar of colloid and 5 times amount is mixed thoroughly, dissolve in the fresh water (FW) of 80 DEG C-85 DEG C of slow input stabilizing agent weight more than 50 times and shear 15min, inspection colloidal sol situation, solvent colloid homogeneous transparent without conglomeration, colloid do not dissolve then continue to be trimmed to dissolve qualified till.
2.2 molten sugar (deduction mixes the white granulated sugar of stabilizing agent): residue white granulated sugar is added colloidal solution and dissolves, temperature 75-80 DEG C is kept to shear 15min to dissolving completely, the carbohydrate gum liquid dissolved is cooled to≤25 DEG C after through 100 mesh filter screens filter, pump into blend tank.
2.3 zymotic fluids: by the zymotic fluid after homogeneous, quantitatively squeeze into blend tank, stir and start auxiliary material after 10 minutes.
2.4 auxiliary materials (nisin): 55-65 DEG C of fresh water (FW) dissolves completely and directly slowly add blend tank in stainless steel keg.
2.5 auxiliary materials (citric acid in formula, malic acid, natrium citricum, lactic acid) dissolve: adopt 20-25 DEG C of fresh water (FW) to dissolve auxiliary material, add auxiliary material (citric acid in formula, malic acid, lactic acid, natrium citricum) while stirring, acid strength is 5%.The acid solution of having dissolved is joined blend tank (before acid adding, in guarantee blend tank, seasoning liquid is measured in total allotment more than 80% through acid feeder, open before acid adding and stir), acid addition time is to ensure suitably to adjust (reference value: acid addition time >=20min) premised on product stability.
2.6 constant volumes, add essence: seasoning liquid is settled to allotment amount (constant volume sees attached list 1); Add essence, essence directly adds essence by standard can mouth, normal temperature fresh water (FW) rinses essence bucket, Testing index after stirring 10min: soluble solid=16.6 ± 0.3%, acidity weight method is detected as 63-66oT, PH=3.55-3.65, protein content (g/100ml) >=1.02, centrifugation rate (solid section≤0.3%, cotton-shaped part≤1.5%, the centrifugal 10min of 3000 acceleration of gravity)).Acidity adds lactic acid not, mends sour formula: benefit lactic acid production (g)=; T1(oT) for constant volume detects acidity, M(kg) be allotment total amount, C is lactic acid concn, 80% lactic acid concn, and C value is 0.8.
2.7 homogeneous: after seasoning liquid constant volume, homogeneous, homogenization pressure one-level 5Mpa, secondary 25Mpa.Pumping into gravity tank prepares filling.
2.8 filling, sealings: normal filling production after first pot of filling detection first bottle qualified (soluble solid=16.6 ± 0.3%, acidity=63-66 oT, PH=3.55-3.65).Sealing adopts the heat-sealing of aluminium film, detects seal quality, requires sealing formation, tight, ne-leakage.
2.9 detect net content: net content is not less than national standard, can continuous filling after net content is qualified.
2.10 two-stage sterilizations: two-stage sterilization: adopt the sterilization of tunnel type sterilization machine, bactericidal formula sees attached list 2, is cooled to temperature≤35 DEG C after sterilization.
2.11 spiral covers (100ml product is without this step): artificial or machine spiral cover, ensure before spiral cover that bottleneck drying is pollution-free.
2.12 codings, cover mark, contracting mark: the date of manufacture is injected in label assigned address, requires without drain spray, the coding bad phenomenon such as, inclination fuzzy without font.Cover mark, contracting mark require that label is rectified, label shrinks corrugationless, ungauged regions bad phenomenon.
2.13 add suction pipe and heat shrinkage film contracting bag (only limit 100ml product): add suction pipe (4/bag), every 4 bottles of packagings one bag (adopting POF film packaging), hot air shrinkage stove contracting film, and require to shrink smooth, corrugationless, nothing split the bad phenomenon such as bag, rascal.
2.14 PE films packaging (only for the common dress product of 330ml): adopting PE film shrink-packaging, often wrap 12 bottles, hot air shrinkage stove contracting film, requiring without splitting the bad phenomenon such as bag, rascal.
2.15 vanning (except the common dress product of 330ml), piling, warehouse-ins.
Annex 1: constant volume weight and the constant volume table of comparisons.
| Sequence number | Allotment amount (weighing scale) kg | Corresponding constant volume (stereometer) L | Acid solution amount (water+citric acid+malic acid+natrium citricum) kg |
| 1 | 3000 | 2871 | 240 |
| 2 | 4000 | 3827 | 320 |
Annex 2: bactericidal formula.
Subordinate list 3:
Coding form:
Date+teams and groups number
Hour: minute+pot number
Body coding position: bottleneck or perpendicular spray body label seam crossing, 100ml is preferentially sprayed on bottleneck, 330ml preferentially perpendicular spray body label seam crossing
Outer container coding form: date+qualified
Remarks: the unified mode for YYYYMMDD of date code spraying method, as: 20140508
Subordinate list 4: fermentation temperature.
Effect example 1.
Sense organ contrast test is carried out to popular brown lactic acid bacteria beverage (on the market common a kind of active lactic acid bacteria drink A) on the brown sterilization type sour milk beverage of embodiment 1-3 gained and market.After brown sterilization type sour milk beverage of the present invention and comparative sample are preserved 21 days in 4 DEG C, adopt the mode of blank marking, 10 are invited to judge the expert of experience by dairy products and 20 ordinary consumer form criticism group, evaluation score is carried out to 6 indexs such as the flavour of product and smell, outward appearance tissue, mouthfeel, color and luster, product novelty degree and product customer satisfactions, average, adopt hundred-mark system point system, mark is higher, represents the best features of getting over product.
| Project | Best features | Embodiment 1/ point | Embodiment 2/ point | Embodiment 3/ point | Contrast sample/point |
| Flavour and smell | There is special welcome flavour and culture propagation local flavor, without bad smell | 95 | 91 | 93 | 83 |
| Outward appearance tissue | Tissue is fine and smooth, evenly, good fluidity, without layering, without precipitating | 96 | 94 | 93 | 85 |
| Mouthfeel | Entrance clearly pleasant, quench one's thirst, special husky mouthfeel, rear sense enjoy endless aftertastes | 97 | 95 | 90 | 75 |
| Color and luster | Color is uniform brown | 95 | 91 | 92 | 86 |
| Product novelty degree | Meet consumer to demand at heart that is fresh and special flavor, increase desire to purchase | 98 | 93 | 90 | 83 |
| Product customer satisfaction | Meet balanced in nutrition, health care, instant, popular consumption idea | 96 | 93 | 92 | 89 |
As can be seen from the above table, brown sterilization type sour milk beverage of the present invention remains the color and luster of conventional brown lactic acid bacteria beverage, enriched mouthfeel and local flavor, add more nutrition, protein content also reaches more than 1% simultaneously, fat content is 0%, product stablizing at shelf life is ensure that by special pulp furnish and preparation technology, without precipitation, not stratified, efficiently solve the stability problem of conventional brown lactic acid bacteria beverage, for consumer provides the outstanding choosing of another fashion.
Claims (6)
1. a preparation method for the antibacterial type brown lactic acid bacteria beverage of multi-strain bacteria kind fermentation, described preparation method comprises the following steps:
Yoghourt base-material part (Pro>4.0): skimmed milk power 6-15%, glucose 4-10%, eight strain bacterial classification schemes: (streptococcus thermophilus, lactobacillus bulgaricus) 10-20DCU/100L; (Lactococcus lactis subsp. lactis, lactococcus lactis subsp, Lactococcus lactis biacetyl subspecies, lactobacillus acidophilus, Leuconostoc mesenteroides, streptococcus thermophilus) 1-2DCU/100L; (lactobacillus paraceasi) 1-2DCU/100L, adds pure water to 100L.
2. final beverage part: Yoghourt base-material 10-30%, white granulated sugar 5-15%, natrium citricum 0-0.5%, DuPont Danisco pectin GRINDSTED Pectin AMD888 0.3-1.0%, malic acid 0-0.2%, citric acid 0-0.1%, lactic acid 0-0.1%,, the general woods of DuPont Danisco Nisaplin Nysa (nisin natural bacteriostatic agent) 0.01%, is settled to 100L.
3. the bacterial classification that described in claim 1, antibacterial type brown lactic acid bacteria beverage is used, is characterized in that eight strain bacterial classification schemes: (streptococcus thermophilus, lactobacillus bulgaricus); (Lactococcus lactis subsp. lactis, lactococcus lactis subsp, Lactococcus lactis biacetyl subspecies, lactobacillus acidophilus, Leuconostoc mesenteroides, streptococcus thermophilus); (lactobacillus paraceasi).
4. an antibacterial type brown lactic acid bacteria beverage, comprises bacterial classification scheme described in brown fermented milk and claim 3, described brown fermented milk content is 20-50 % by weight, protein content >1.0% wherein, fat content 0%, pH 3.55-3.65.
5. the antibacterial type brown lactic acid bacteria beverage described in claim 2 and 4, is characterized in that, described brown fermented milk content is 20-50 % by weight, also comprises 5-15% white granulated sugar, 0.3-1.0% stabilizing agent, 0-0.5% citric acid, malic acid 0-0.2%, 0-0.1% natrium citricum, lactic acid 0-0.1%, surplus is water.
6. the preparation method of antibacterial type brown lactic acid bacteria beverage according to claim 5:
Raw material is: 6-15% weight portion skimmed milk power, 4-10% weight portion glucose and 78-90% weight parts water;
Sterilized water water is heated to 55 degree, adds milk powder and dissolve, and keep static hydration 30min; Add glucose to stir; And carry out homogeneous process 65 DEG C/200bar; Above-mentioned recovery milk is heated to 95-97 DEG C and carries out Maillard reaction, brown stain sterilization 1.5-2.5 hour; Be cooled to rapidly 43 DEG C, add bacterial classification at 43 DEG C of fermentation 13-15 hour, stop fermentation at about pH3.8-3.9, stir 3 minutes breakdowns of emulsion with frame type agitating blade with 150RPM, and go over homogenization pressure 150-200bar; Be cooled to less than 10 DEG C for subsequent use; Stabilizing agent and other batchings are dry mixed, and are dissolved in the hot water being heated to 75-80 DEG C, high-speed stirred is extremely dissolved for 20 minutes completely; Stabiliser solution is carried out being cooled to less than 20 DEG C, the above-mentioned Yoghourt base-material configured is added in pectin solution by formula rate and mixes, and with the water dissolving acid of 10 times, add solution acid adjustment to pH3.55-3.65, acidity 63-66T); Constant volume blending of mixing colours; 65 DEG C/200bar homogeneous; Carry out under 90 DEG C/25min condition two go out process or 121 DEG C/4sUHT process; 20 DEG C of sterile fillings.
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| CN105918457A (en) * | 2016-04-25 | 2016-09-07 | 石家庄君乐宝乳业有限公司 | Preparation method of high-stability non-viable bacterium type brown lactic acid bacteria beverage |
| CN106798010A (en) * | 2016-12-28 | 2017-06-06 | 江苏微康生物科技有限公司 | A kind of lactic acid bacteria water drinks and preparation method thereof |
| CN106798008A (en) * | 2015-11-26 | 2017-06-06 | 内蒙古伊利实业集团股份有限公司 | A kind of high-protein yoghourt and preparation method thereof |
| CN108013135A (en) * | 2016-10-31 | 2018-05-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | High fermented type brown milk-contained drink containing amino acid and preparation method thereof |
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| CN111742988A (en) * | 2020-06-09 | 2020-10-09 | 平顶山金晶生物科技股份有限公司 | Refreshing brown lactobacillus flavored beverage and preparation method thereof |
| CN112262889A (en) * | 2020-09-29 | 2021-01-26 | 湖北意亚食品科技有限公司 | Preparation process of lactic acid bacteria |
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