CN105379836A - Method for preparing milk-containing beverage and milk-containing beverage prepared according to method - Google Patents
Method for preparing milk-containing beverage and milk-containing beverage prepared according to method Download PDFInfo
- Publication number
- CN105379836A CN105379836A CN201510763124.XA CN201510763124A CN105379836A CN 105379836 A CN105379836 A CN 105379836A CN 201510763124 A CN201510763124 A CN 201510763124A CN 105379836 A CN105379836 A CN 105379836A
- Authority
- CN
- China
- Prior art keywords
- milk
- beverage
- starting material
- milk beverage
- stabilizing agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 64
- 239000008267 milk Substances 0.000 title claims abstract description 64
- 210000004080 milk Anatomy 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 33
- 235000013361 beverage Nutrition 0.000 title abstract description 22
- 239000003381 stabilizer Substances 0.000 claims abstract description 75
- 108091005804 Peptidases Proteins 0.000 claims abstract description 37
- 239000004365 Protease Substances 0.000 claims abstract description 37
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 37
- 235000020124 milk-based beverage Nutrition 0.000 claims description 65
- 235000013365 dairy product Nutrition 0.000 claims description 34
- 239000007858 starting material Substances 0.000 claims description 28
- 238000000855 fermentation Methods 0.000 claims description 23
- 230000004151 fermentation Effects 0.000 claims description 23
- 239000000463 material Substances 0.000 claims description 14
- 239000002253 acid Substances 0.000 claims description 11
- 210000000481 breast Anatomy 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 5
- 230000007935 neutral effect Effects 0.000 claims description 4
- 239000002994 raw material Substances 0.000 abstract description 12
- 102000004169 proteins and genes Human genes 0.000 abstract description 9
- 108090000623 proteins and genes Proteins 0.000 abstract description 9
- 229920001184 polypeptide Polymers 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 239000001814 pectin Substances 0.000 description 20
- 235000010987 pectin Nutrition 0.000 description 20
- 229920001277 pectin Polymers 0.000 description 20
- 102000004190 Enzymes Human genes 0.000 description 19
- 108090000790 Enzymes Proteins 0.000 description 19
- 229940088598 enzyme Drugs 0.000 description 19
- 238000002360 preparation method Methods 0.000 description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 239000000203 mixture Substances 0.000 description 11
- 239000000839 emulsion Substances 0.000 description 10
- 235000000346 sugar Nutrition 0.000 description 9
- 238000011049 filling Methods 0.000 description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 7
- 239000008103 glucose Substances 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 239000000523 sample Substances 0.000 description 7
- 235000020183 skimmed milk Nutrition 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 6
- -1 fatty acid ester Chemical class 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 235000020122 reconstituted milk Nutrition 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 5
- 235000015165 citric acid Nutrition 0.000 description 5
- 235000020247 cow milk Nutrition 0.000 description 5
- 235000020130 leben Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 235000013618 yogurt Nutrition 0.000 description 5
- 230000015556 catabolic process Effects 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 239000000686 essence Substances 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- 102100026189 Beta-galactosidase Human genes 0.000 description 3
- 108010059881 Lactase Proteins 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 229920001100 Polydextrose Polymers 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 108010005774 beta-Galactosidase Proteins 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 229940116108 lactase Drugs 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000001259 polydextrose Substances 0.000 description 3
- 235000013856 polydextrose Nutrition 0.000 description 3
- 229940035035 polydextrose Drugs 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 241000206575 Chondrus crispus Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 2
- 101710118538 Protease Proteins 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 229960004998 acesulfame potassium Drugs 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 229920006184 cellulose methylcellulose Polymers 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 2
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- 235000011497 sour milk drink Nutrition 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- RPACBEVZENYWOL-XFULWGLBSA-M sodium;(2r)-2-[6-(4-chlorophenoxy)hexyl]oxirane-2-carboxylate Chemical compound [Na+].C=1C=C(Cl)C=CC=1OCCCCCC[C@]1(C(=O)[O-])CO1 RPACBEVZENYWOL-XFULWGLBSA-M 0.000 description 1
- ILWVKYVRVNWXHL-UHFFFAOYSA-M sodium;2-hydroxypropanoate;octadecanoic acid Chemical compound [Na+].CC(O)C([O-])=O.CCCCCCCCCCCCCCCCCC(O)=O ILWVKYVRVNWXHL-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000012430 stability testing Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000013638 trimer Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a method for preparing a milk-containing beverage and the milk-containing beverage prepared according to the method. The method for preparing the milk-containing beverage is characterized by treating the milk-containing raw materials with protease and then preparing the milk-containing beverage. The protease is used for hydrolyzing the protein molecules in the milk-containing raw materials and forming into micro-molecular protein or polypeptide, so that the dosage of the stabilizer for preparing the beverage is reduced and the milk-containing beverage containing fewer stabilizers is prepared. The invention provides the milk-containing beverage containing reduced stabilizer. The milk-containing beverage provided by the invention can be prepared into a fermenting milk-containing beverage or a non-fermenting milk-containing beverage.
Description
Technical field
The invention belongs to field of beverage preparation.Specifically, the present invention is a kind of method preparing milk-contained drink, it is characterized in that using protease, thus be hydrolyzed containing the protein molecule in dairy milk starting material, form micromolecular protein or polypeptide, the stabilizing agent dosage needed when then preparing beverage reduces, thus prepares containing the less milk-contained drink of stabilizing agent.
Background technology
Milk beverage be with breast or dairy products for primary raw material, by adding the auxiliary materials such as stabilizing agent, sweetener, essence, through lactobacillus-fermented, dilution, acid adjustment, or make without the scope that the pH value range of cow's milk to be adjusted to 3.8 to 4.2 by the direct organic acid of fermentation (such as lactic acid, malic acid, citric acid etc.), its protein content is approximately greater than 1%.Breast can be fresh milk, and dairy products comprise reconstituted milk etc.But it is a key issue that the casein in milk beverage easily sedimentation occurs in acid condition always.Therefore, stabilizing agent is a neccessary composition, and more and more many stabilizing agents are developed.
In Chinese patent application 201110299684.6 (on April 10th, 2013 is open) when preparing a kind of sour milk-containing beverage, use the acidophilous of 0.1% to 0.5% percentage by weight stabilizing agent specially used.This sour milk-containing beverage contains the component of following weight percents: raw milk 10%-18%, fermentation yoghurt 5%-30%, white sugar 2.8%-3.5%, acesulfame potassium 0.007%-0.01%, Na salt 0.17%-0.23%, the stabilizing agent specially used 0.1%-0.5% of acidophilous, essence 0.015%-0.025%, citric acid 0.18%-0.26%, malic acid 0.03%-0.07% and water surplus.Acidophilous is stabilizing agent specially used to be made up according to mass ratio 1:1:1 of pectin, propylene glycol alginate and sodium carboxymethylcellulose.
Disclose a kind of acidic milk drink in Chinese patent 200580016736.7 (Granted publication on December 19th, 2012), wherein need to add the polydextrose of certain weight ratio and sugar.The on-fat milk solid content (SNF) of this acidic milk drink is 1.0 quality % ~ 4.0 quality %, polydextrose is 10:90 to 65:35 with the content ratio of the weight ratio of sugar, the addition of polydextrose is 1.1 quality % ~ 7.0 quality %, and the addition of sugar is 3.8 quality % ~ 9.5 quality %.
A kind of emulsion stabilizer for milk beverage and the milk beverage containing this emulsion stabilizer is disclosed in Chinese patent application 200580001520.3 (on January 31st, 2007 is open).This emulsion stabilizer for milk beverage comprises Polyoxyethylene sorbitan fatty acid ester.Milk beverage is the beverage containing milk composition, such as coffee with milk, French coffee with milk, milk tea etc.Milk composition is milk, whole milk powder, skin on boiled milk powder, fresh milk wet goods.The content of emulsion stabilizer in milk beverage is generally 0.04 ~ 0.3 % by weight.
The manufacture method of a kind of leben or sour milk beverage is disclosed in Chinese patent 200780038268.2 (Granted publication on July 17th, 2013).Which use stabilizing agent.Addition is 0.1 ~ 0.4 % by weight of final products leben or sour milk beverage.
A kind of milk-contained drink is disclosed, wherein containing stabilizing agent in Chinese patent application 201510273856.0 (on August 12nd, 2015 is open).This milk-contained drink contains milk, soy meal, stabilizing agent, antioxidant and water.Stabilizing agent comprises casein sodium, phosphatide and hydrophilic emulsifier.In concrete milk-contained drink disclosed in it, stabilizing agent comprises carragheen, xanthans, microcrystalline cellulose, casein sodium, phosphatide, citric acid fatty glyceride, sodium ascorbate, sodium acid carbonate and sodium phosphate trimer.
A kind of Novel breast beverage stabilizer is disclosed in Chinese patent application 201210565737.9 (on March 13rd, 2013 is open).It is containing, for example the component of lower percentage by weight: polyglycereol monostearate 35% ~ 40%, sucrose fatty ester 10 ~ 15%, stearic acid sodium lactate 5 ~ 10%, carragheen 5 ~ 10%, guar gum 20 ~ 25%, natrium citricum 10 ~ 15%.
A kind of milk beverage stabilizing agent is disclosed in Chinese patent 201010300086.1 (Granted publication on March 27th, 2013).The component of this milk beverage stabilizing agent and mass percentage are: carboxymethyl curdlan gum 50% ~ 70%, Arabic gum 10% ~ 30%, propylene glycol alginate 10% ~ 20%, guar gum 5% ~ 10%.Component and the mass percentage of prepared acidic milk drink are: whole milk powder or skimmed milk power 1% ~ 8%, stabilizing agent 0.2% ~ 1%, white granulated sugar 10% ~ 20%, surplus is water.
A kind of emulsion stabilizer and milk beverage is disclosed in Chinese patent application 201110195201.8 (on January 18th, 2012 is open).Emulsion stabilizer comprises two fatty acid glycerides and the sorbitan fatty acid ester that monoester content is more than 50 % by weight.
A kind of milk-contained drink and preparation method thereof is disclosed in Chinese patent 201310120625.7 (Granted publication on May 27th, 2015).This milk-contained drink contain antibiotic-free milk, 25 ~ 60 parts white granulated sugar, 3 ~ 10 parts stabilizing agent, 0.08 ~ 0.16 part Aspartame, 0.08 ~ 0.16 part acesulfame potassium, 2 ~ 4 parts pectin, 3 ~ 5 parts citric acid, 0.5 ~ 5 part lactic acid, 0.5 ~ 1.5 part resistant dextrin, 1.0 ~ 2.0 parts inulin, 20 ~ 65 parts the wild honey of fresh flower, purifying waste water adds to 1000 parts.
In milk beverage, use stabilizing agent very general, but the price of stabilizing agent, bring the problem of cost aspect.Meanwhile, allogenic material interpolation also result in healthy worry.Therefore, there are the needs reducing stabilizing agent use amount.
Summary of the invention
The invention provides a kind of method preparing milk beverage, it is characterized in that: obtain ferment treatment containing dairy milk starting material by Protease Treatment containing dairy milk starting material, auxiliary material is joined ferment treatment containing in dairy milk starting material, make finished product milk beverage.
Described is breast or dairy products containing dairy milk starting material.
Described protease is neutral, acid or alkali protease.
Wherein, described, ferment treatment is made in finished product milk beverage containing dairy milk starting material, carry out lactic fermentation.
Wherein, described, ferment treatment is made in finished product milk beverage containing dairy milk starting material, add stabilizing agent.
Present invention also offers a kind of method preparing the milk beverage that stabilizing agent reduces, it is characterized in that: by Protease Treatment containing dairy milk starting material, ferment treatment is made finished product milk beverage containing dairy milk starting material, wherein made in finished product milk beverage use stabilizing agent containing dairy milk starting material by ferment treatment, stabilizing agent use amount is relative to reducing 1% to 40% without Protease Treatment containing dairy milk starting material.
Described is breast or dairy products containing dairy milk starting material.
Described protease is neutral, acid or alkali protease.
Wherein, described, ferment treatment is made in finished product milk beverage containing dairy milk starting material, carry out lactic fermentation.
Present invention also offers a kind of method preparing milk beverage, it is characterized in that: by Protease Treatment containing dairy milk starting material, and carry out lactic fermentation, make finished product milk beverage, wherein ferment treatment and lactic fermentation are carried out simultaneously.
The present invention, by the ferment treatment to milk beverage raw material, decreases the use of stabilizing agent.
The primary raw material of milk beverage and auxiliary material thereof are two large class materials prepared by milk beverage.Fresh milk or reconstituted milk are primary raw material, and stabilizing agent, sweetener, essence etc. are auxiliary material.The present invention, by by primary raw material, namely contains the composition ferment treatment of lactoprotein, thus defines proteolytic primary raw material material, decrease the consumption demand to stabilizing agent.
With regard to manufacture leben, technical scheme provided by the invention is for primary raw material with fresh milk or reconstituted milk, carrying out protease hydrolyzed, by adding the auxiliary materials such as stabilizing agent, sweetener, essence, making leben through lactobacillus-fermented, dilution, acid adjustment.Wherein, stabilizing agent addition decreases 1% to 40% relative to known addition.
With regard to manufacture non-cultured milk beverage, technical scheme provided by the invention is for primary raw material with fresh milk or reconstituted milk, carry out protease hydrolyzed, by adding the auxiliary materials such as stabilizing agent, sweetener, essence, the pH value range of cow's milk being adjusted to the scope of 3.8 to 4.2 with organic acid (such as lactic acid, malic acid, citric acid etc.) and makes.Wherein, stabilizing agent addition decreases 1% to 40% relative to known addition.
The enzyme preparation type be suitable for comprises neutrality, acidity and alkali protease.Protease comprises specificity or non-characteristic.The enzyme preparation used can be one or more endo proteases, or the composition of endo protease and exoproteinase.
Technical scheme of the present invention goes for disclosed various milk beverage and various milk beverage additive.Such as above mentioned Chinese patent application 201110299684.6, Chinese patent 200580016736.7, Chinese patent application 200580001520.3, Chinese patent 200780038268.2, Chinese patent application 201510273856.0, Chinese patent application 201210565737.9, Chinese patent 201010300086.1, Chinese patent application 201110195201.8, Chinese patent 201310120625.7.In the preparation of these milk beverages, introduce ferment treatment, reducing stabilizing agent use amount, is also be in scope of the present invention.When using these stabilizing agents, by the ferment treatment to primary raw material, adopting less stabilizing agent addition, is also belong to scope of the present invention.
Essence in view of technical scheme provided by the invention is the primary raw material with ferment treatment milk beverage, thus stabilizing agent addition in reduction auxiliary material or exempt the use of stabilizing agent, so the present invention can use to many milk beverage manufactures and many milk beverage additives in grafting.These known milk beverages of exhaustive list and milk beverage stabilizing agent are impossible, and the application does not just enumerate one by one at this.Further, those skilled in the art can recognize and put into practice the milk beverage and milk beverage stabilizing agent that adopt technical solution of the present invention.
In the present invention, term " milk beverage " refers to the beverage product containing milk composition.
In the present invention, term " milk beverage stabilizing agent " refers to the material for stable milk beverage state.
The invention provides a kind of enzymolysis, stabilizing agent reduce 1% to 40% milk beverage." stabilizing agent reduces 1% to 40% ", for for the same sample ingredient milk beverage not carrying out enzymolysis processing, the percentage that stabilizing agent use amount reduces is 1% to 40%.
The invention provides a kind of enzymolysis, fermentation, stabilizing agent reduce 1% to 40% milk beverage." stabilizing agent reduces 1% to 40% ", for for not carrying out the same sample ingredient milk beverage of enzymolysis processing and fermentation process, the percentage that stabilizing agent use amount reduces is 1% to 40%.
In the present invention, the minimizing of stabilizing agent can be any one numerical value between 1% to 40%, such as 10%, 20%, 30% etc.In the present invention, stabilizing agent minimizing is the control sample relative to not using protease, and stabilizing agent addition reduces, but can reach identical or close or better stablizing effect.
The invention provides the method for these milk beverages of preparation.
Method of the present invention comprises following operation: fresh milk or reconstituted milk standardization and sterilization, ferment treatment fresh milk or reconstituted milk form enzymolysis dairy milk starting material, lactic fermentation, or enzymolysis and fermentation are carried out simultaneously, and auxiliary material adds, sterilization, finished product packing.
Can to adopt in aforesaid operations selective several carries out for all kinds of milk beverage of the present invention.Such as, fermented type needs to select fermentation operation, but not fermented type does not then need.And auxiliary material can be selected as required by those skilled in the art, make dissimilar milk beverage goods.
Several exemplary technical process of the present invention is described below respectively:
A enzymolysis and the technique of simultaneously carrying out of fermenting
Skimmed milk restores or defatted fresh milk, add or do not add the cow's milk protein goods such as WPC, MPC and standardization is carried out to protein, make protein content be 3.0-5.5%, 35-50 DEG C of water and 30-45 minute, add glucose, brown stain (90-100C/1-3 hour), be cooled to fermentation temperature, inoculation, add enzyme preparation, add bacterial classification, fermentation to terminal.Stir breakdown of emulsion, homogeneous.Other batching dissolvings such as stabilizing agent and sugar, water etc., mix with fermented yoghourt, are cooled to 10-25C, acid adjustment to pH3.8-4.2, preheating, homogeneous, sterilization, filling (sterilization type).For viable type product, acidity adjustment depends on the fermentation termination of bacterial classification, directly filling after acid adjustment.
In A technique, also brown stain can not be carried out.
The technique of the first enzymolysis of B blending milk beverage again
Skimmed milk restores or defatted fresh milk, add or do not add the cow's milk protein goods such as WPC, MPC and standardization is carried out to protein, protein content is made to be 3.0-5.5%, 35-50 DEG C of water and 30-45 minute, pasteurize, be cooled to the suitable hydrolysis temperature of enzyme preparation, if needed, adjusted to ph, add enzyme preparation, stir, enzymolysis to terminal.Go out enzyme.Stabilizing agent (pectin, CMC, soybean polyoses etc., monomer or plurality of stable agent composite) and sugar wait other batching dissolvings, mix with enzymolysis liquid, be cooled to 10-25C, acid adjustment is to pH3.8-4.2.Preheating, homogeneous, sterilization, filling.
The technique of the first enzymolysis after fermentation of C and allotment
Skimmed milk restores or defatted fresh milk, add or do not add the cow's milk protein goods such as WPC, MPC and standardization is carried out to protein, make protein content be 3.0-5.5%, 35-50 DEG C of water and 30-45 minute, pasteurize, (also can select brown stain), is cooled to enzymolysis preference temperature, if needed, adjusted to ph, add enzyme preparation, stir, enzymolysis to terminal.Go out enzyme (if or enzyme preparation automatic inactivation does not need the enzyme that goes out because pH changes at sweat), is cooled to fermentation temperature, adds bacterial classification, and fermentation to terminal, stirs breakdown of emulsion, homogeneous (optional).Stabilizing agent and sugar, other batchings such as water are dissolved, and mix with fermented yoghourt, be cooled to 10-25C, acid adjustment is to pH3.8-4.2.Filling (viable type) or preheating, homogeneous, sterilization, filling (sterilization type).
For brown stain, beverage is allowed to have brown coloration by heating exactly.Its mechanism is that glucose and amino acid heat can change into brown flavor substance, thus allows beverage have brown.In the present invention, by adding glucose, then can carry out high-temperature process, carrying out brown stain.Also by adding the lactose in lactase hydrolysis milk composition, endogenous glucose can be produced, then through high-temperature process, forms brown.
In the present invention, brown stain is also an operation that can alternatively be used.Adopt brown stain as required or do not adopt brown stain.When selecting brown stain as required, brown stain can being carried out by adding Exogenous Glucose, also can carry out brown stain by adding lactase generation endogenous glucose.
accompanying drawing is sketched
Fig. 1 is the stability test result of leben prepared according to the methods of the invention.
Ordinate represents bleed height.
Abscissa represents 1. control groups, does not have protease to add, and adds 0.36% pectin; 2. add 100ppm protease, add 0.12% pectin; 3. add 100ppm protease, add 0.24% pectin; 4. add 100ppm protease, add 0.36% pectin; 5. add 500ppm protease, add 0.12% pectin; 6. add 500ppm protease, add 0.24% pectin; 7. add 500ppm protease, add 0.36% pectin; 8. add 1000ppm protease, add 0.12% pectin; 9. add 1000ppm protease, add 0.24% pectin; 10. add 1000ppm protease, add 0.36% pectin.
Embodiment
By embodiment, the present invention is further described below.These explanations are exemplary, are not for limiting the scope of the invention.
Embodiment 1
1. skimmed milk power 10%, glucose 5%, restores 48 DEG C/30 minutes with pure water, and brown stain in 95 DEG C/2.5 hours, is cooled to 43 DEG C.
2. add bacterial classification Delvo-TAMYL-012U/1000L (lactobacillus bulgaricus and streptococcus thermophilus, DSM product), protease MaxiproPSP (DSM product) 100-1000ppm (based on protein butt), mixing.
3. heat-preservation fermentation 11-12 is little reaches 120 ° of T up to pH, breakdown of emulsion, 180bar homogeneous.
4. dissolve in sugar and the rear 75 degree of water of pectin (0.12-0.36%) mixing, obtain stabiliser solution, be cooled to room temperature.
5. get Yoghourt 25-33%, and stabiliser solution mixing, be cooled to 10 degree, adjusted to ph is to 3.8-4.0.
6. preheating 65-75 degree, 200bar homogeneous
7. pasteurize after hot filling.
Carry out stability observing to finished product, the enzyme preparation addition of 1000ppm, the pectin addition of 0.24% can reach the effect without enzyme preparation 0.36% pectin addition.The enzyme preparation addition of 100ppm, identical dosage of pectin, stability is better than contrasting without enzyme preparation.See Fig. 1, show bleed height and the relation between different enzyme preparation addition and pectin addition.
Remarks:
Stability testing method: each sample was placed for 4 week at 37 DEG C, then observes and measures bleed height.
Embodiment 2
1. skimmed milk power 12%, restores 48 DEG C/30 minutes with pure water, and pasteurize in 95 DEG C/5 minutes, is cooled to 50 DEG C.
2. add protease MaxiproPPU (DSM product) 500ppm (based on protein butt), stir, enzymolysis 2 hours.95 DEG C/10 minutes enzymes that go out.Cool to room temperature.
3. sugar and pectin, CMC (0.12-0.36%) mix in rear 75 degree of water and dissolve, and obtain stabiliser solution, are cooled to room temperature.
4. get enzymolysis milk 30%, and stabiliser solution 70% mixes, be cooled to 10 degree, adjusted to ph is to 3.8-4.0.
5. preheating 65-75 degree, 200bar homogeneous
6. pasteurize after hot filling.
Be incubated 37 DEG C of stability tests in 30 days to show, add enzyme preparation group sample and can reduce stabilizing agent dosage 20% than control group.
Embodiment 3
1. skimmed milk power 10%, WPC2%, restores 48 DEG C/30 minutes with pure water, and pasteurize in 95 DEG C/5 minutes, is cooled to 40 DEG C.
2. add protease MaxiproPSP (DSM product) 500ppm, lactase MaxilactLGI5000 (DSM product) 0.04%, stir hydrolysis 2 hours.Brown stain in 95 DEG C/2.5 hours, is cooled to 43 DEG C.
3. add bacterial classification Delvo-TAMYL-01 (DSM product) 2U/1000L (lactobacillus bulgaricus, streptococcus thermophilus).
4. heat-preservation fermentation 11-12 is little reaches 120 ° of T up to pH, breakdown of emulsion, 180bar homogeneous.
5. dissolve in sugar and the rear 75 degree of water of pectin (0.12-0.36%) mixing, obtain stabiliser solution, be cooled to room temperature.
6. get Yoghourt 30%, and stabiliser solution 70% mixes, be cooled to 10 degree, adjusted to ph is to 3.8-4.0.
7. preheating 65-75 degree, 200bar homogeneous
8. pasteurize after hot filling.
Show the stability observing of sample, stabiliser content is the sample of the interpolation enzyme preparation of 30% and does not add enzyme preparation, is that 36% sample stability is close containing stabilizing agent.Namely the stabilizing agent of about 15% can be saved.
Claims (10)
1. prepare a method for milk beverage, it is characterized in that: obtain ferment treatment containing dairy milk starting material by Protease Treatment containing dairy milk starting material, auxiliary material is joined ferment treatment containing in dairy milk starting material, make finished product milk beverage.
2. prepare the method for milk beverage as claimed in claim 1, wherein said is breast or dairy products containing dairy milk starting material.
3. prepare the method for milk beverage as claimed in claim 1, wherein said protease is neutral, acid or alkali protease.
4. prepare the method for milk beverage as claimed in claim 1, wherein, described, ferment treatment is made in finished product milk beverage containing dairy milk starting material, carry out lactic fermentation.
5. prepare the method for milk beverage as claimed in claim 1, wherein, described, ferment treatment is made in finished product milk beverage containing dairy milk starting material, add stabilizing agent.
6. prepare the method for the milk beverage that stabilizing agent reduces for one kind, it is characterized in that: by Protease Treatment containing dairy milk starting material, ferment treatment is made finished product milk beverage containing dairy milk starting material, wherein made in finished product milk beverage use stabilizing agent containing dairy milk starting material by ferment treatment, stabilizing agent use amount is relative to reducing 1% to 40% without Protease Treatment containing dairy milk starting material.
7. prepare the method for milk beverage as claimed in claim 6, wherein said is breast or dairy products containing dairy milk starting material.
8. prepare the method for milk beverage as claimed in claim 6, wherein said protease is neutral, acid or alkali protease.
9. prepare the method for milk beverage as claimed in claim 6, wherein, described, ferment treatment is made in finished product milk beverage containing dairy milk starting material, carry out lactic fermentation.
10. prepare a method for milk beverage, it is characterized in that: by Protease Treatment containing dairy milk starting material, and carry out lactic fermentation, make finished product milk beverage, wherein ferment treatment and lactic fermentation are carried out simultaneously.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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