CN105454423A - Banana-flavored fermentation type milk containing beverage and production method thereof - Google Patents
Banana-flavored fermentation type milk containing beverage and production method thereof Download PDFInfo
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- CN105454423A CN105454423A CN201410466499.5A CN201410466499A CN105454423A CN 105454423 A CN105454423 A CN 105454423A CN 201410466499 A CN201410466499 A CN 201410466499A CN 105454423 A CN105454423 A CN 105454423A
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Abstract
The invention discloses a banana-flavored fermentation type milk containing beverage. The banana-flavored fermentation type milk containing beverage is prepared from the following materials in percentage by mass: 3.0-3.8% of whole milk powder, 0.5-0.8% of 34% whey protein, 0.01-0.15% of a 500 U lactic acid bacteria starter, 0.1-0.2% of oligomerization isomaltose, 0.4-0.6% of banana pulp, 3-5% of white granulated sugar, 5-7% of high fructose corn syrup, 0.45-0.65% of a stabilizing agent, 0.2-0.4% of an acidity regulator and the balance being water. The invention further discloses a production method of the banana-flavored fermentation type milk containing beverage. The production structure and the formula composition of conventional milk beverages are effectively broken through, and the kinds of products are increased; the addition of the oligomerization isomaltose as prebiotics effectively promotes the release of lactic acid bacteria and probiotic metabolite and the multiplication of probiotics in intestinal tracts of human bodies; compounding the stabilizing agent enables the products to have favorable stability and have favorable mouth feel and a favorable stable state within shelf life.
Description
Technical field
The present invention relates to a kind of banana flavor fermented milk-containing drink and production method thereof.
Background technology
Leben, obtains through lactic fermentation process, and the acidified milk containing a large amount of beneficial activity bacterium is one of best modern appearance drink of having both in health care of nutrition, and its taste good, firmly get consumer and like.
But in existing leben, after placing some months, have more existing elutriation state, fat floating, and severe delamination phenomenon, product has poor stability, and can affect edible mouthfeel.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of banana flavor fermented milk-containing drink and production method thereof, can well solve the problem of product elutriation layering, reaches ideal mouthfeel.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of banana flavor fermented milk-containing drink, comprises following in the material of mass fraction: whole-fat milk powder 3.0-3.8%, 34% lactalbumin 0.5-0.8%, 500U lactic acid bacteria fermenting agent 0.01-0.15%, oligoisomaltose 0.1-0.2%, banana pulp 0.4-0.6%, white granulated sugar 3-5%, HFCS 5-7%, stabilizing agent 0.45-0.65%, acidity regulator 0.2-0.4%, surplus is water.
Improve as one, described acidity regulator is one or more in malic acid, citric acid, lactic acid.
Fermented milk-containing drink is with sweet milk or dairy products for raw material, through sterilization, cooling, and inoculating lactic acid bacterium leavening agent, then in acidified milk, add the auxiliaries such as white granulated sugar, stabilizing agent form.Banana flavor milk beverage is allocated rear for banana making beating and acidified milk, the auxiliary material such as stabilizing agent, white granulated sugar is deployed in addition again, the alimentary health-care function of the nutrition of cow's milk and banana effectively can be combined, the strong breath of banana itself makes banana flavor fermented milk-containing drink have unique fragranced, deeply likes by consumer.
Banana contains abundant nutrient, and except starch, protein, fat, sugar, the content of vitamin A, C, B, E and mineral matter potassium is also very high.The starch contained in banana, sucrose, fructose and glucose etc. are all good origin of heat, can regain one's strength of body fast.Pectin substance abundant in banana and cellulose can adsorb the harmful substance such as toxin, heavy metal in enteron aisle, promote intestines peristalsis and absorb moisture, can also significantly improve the vigor of Bifidobacterium in intestines.Mineral matter potassium then has the effect of preventing hypertension.
Oligoisomaltose, as a kind of beneficial bacteria factor, has the characteristic promoting that Bifidobacterium significantly breeds.Bifidobacterium is the beneficial bacterium in human body intestinal canal, and according to the literature, Bifidobacterium can synthesize multivitamin in enteron aisle, has antitumor, the physiological function such as develop immunitypty, reduction cholesterol levels simultaneously.Oligoisomaltose by the stomach of human body and intestinal absorption, but directly can not enter large intestine, is preferentially utilized, help its amount reproduction by Bifidobacterium, is the MF of Bifidobacterium; In intestines, other harmful bacteria then can not utilize, thus can suppress the growth of harmful bacteria, impels the Tiny ecosystem in enteron aisle to adjust to benign cycle.Simultaneously, oligoisomaltose has anti-caries tooth, oligoisomaltose belongs to difficult fermentable carbohydrate, can not be utilized by decayed tooth bacterium, can the synthesis of strong inhibition insoluble glucan when the oligoisomaltose with isomaltose residue is combined with sucrose, thus stop the formation of tooth dirt, moth bud bacterium can not be bred by apposition growth on tooth.Therefore, oligoisomaltose, in the food taking sucrose as raw material, plays anticariogenic effect.
The production method of a kind of banana flavor fermented milk-containing drink that this programme provides, comprises the steps:
1), get quantitative whole milk powder, and water-soluble stirring obtains even concentration emulsion, obtained emulsion is placed in centrifugal device and carries out centrifuging process process;
2) emulsion, centrifugal treating completed carries out homogeneous process;
3), by step 2) in obtained emulsion put into high-temperature instantaneous sterilization device, complete sterilization processing;
4), by step 3) in the emulsion that completes of sterilization carry out inoculating lactic acid bacterium technique, put into quantitative lactic acid bacteria fermenting agent, stir, carry out zymotechnique of lactic acid, in this zymotechnique flow process, the ambient temperature range of lactic acid controls at 41-43 DEG C or 36-38 DEG C;
5), get quantitative stabilizing agent, being dissolved in temperature is in the water of 80-85 DEG C, is fully uniformly mixed;
6), get quantitative lactalbumin and auxiliary material, being dissolved in temperature is in the water of 40-45 DEG C, mix and blend;
7), get quantitative white granulated sugar, water-soluble, obtained concentration is the white granulated sugar aqueous solution of 15%-20% and puts it into centrifugal device and carry out centrifuging process process;
8), get quantitative HFCS, then by step 5), 6) in composite material and step 7) in the white granulated sugar aqueous solution proceed to blend tank respectively, then HFCS is put into blend tank, is uniformly mixed, and cool; Again by step 4) in fermentation emulsion cooling down to 25 DEG C after proceed to blend tank, stir;
9), by step 8) in obtained mixed liquor but process, and make it be cooled to less than 25 DEG C;
10), get quantitative banana pulp, put into water and stir, dilute concentration is the mixed liquor of 10%-15%, by this mixed liquor 40-80 order filtration treatment, obtain the even banana pulp solution of refinement;
11), get quantitative acidity regulator, water-soluble is the acidity adjustment agent solution of 5%-10% to its concentration;
12), by step 10) and 11) in obtained banana pulp mixed liquor and acidity adjustment agent solution put into step 8) mixed liquor that cooling processing completes, to be uniformly mixed, and constant volume;
13), by step 12) fermentation emulsion after constant volume carries out homogeneous process;
14), fermentation emulsion obtained in step 13 is inserted bactericidal unit and carry out UHT UHTS;
15), by step 14) the fermentation emulsion that completes of sterilizing carries out filling, then its external packing processed.
As one improve, described step 1) in emulsion concentration be 10%-12%.
The technical solution used in the present invention, its beneficial effect is: the product structure and the formula composition that 1) breach existing milk beverage, add product category; 2) interpolation of beneficial bacteria factor oligoisomaltose, effectively facilitates the propagation of probio in the release of lactic acid bacteria and probio metabolite and human body intestinal canal; 3) sweet and sour taste; 4) interpolation of compound stabilizer makes product have good stability, has good mouthfeel and good stable state within the shelf-life.
Detailed description of the invention
In a kind of embodiment of the present invention, a kind of banana flavor fermented milk-containing drink, comprises following in the material of mass fraction: whole-fat milk powder 3.0-3.8%, 34% lactalbumin 0.5-0.8%, 500U lactic acid bacteria fermenting agent 0.01-0.15%, oligoisomaltose 0.1-0.2%, banana pulp 0.4-0.6%, white granulated sugar 3-5%, HFCS 5-7%, stabilizing agent 0.45-0.65%, acidity regulator 0.2-0.4%, surplus is water.
In the present embodiment, described acidity regulator is one or more in malic acid, citric acid, lactic acid.
Fermented milk-containing drink is with sweet milk or dairy products for raw material, through sterilization, cooling, and inoculating lactic acid bacterium leavening agent, then in acidified milk, add the auxiliaries such as white granulated sugar, stabilizing agent form.Banana flavor milk beverage is allocated rear for banana making beating and acidified milk, the auxiliary material such as stabilizing agent, white granulated sugar is deployed in addition again, the alimentary health-care function of the nutrition of cow's milk and banana effectively can be combined, the strong breath of banana itself makes banana flavor fermented milk-containing drink have unique fragranced, deeply likes by consumer.
Banana contains abundant nutrient, and except starch, protein, fat, sugar, the content of vitamin A, C, B, E and mineral matter potassium is also very high.The starch contained in banana, sucrose, fructose and glucose etc. are all good origin of heat, can regain one's strength of body fast.Pectin substance abundant in banana and cellulose can adsorb the harmful substance such as toxin, heavy metal in enteron aisle, promote intestines peristalsis and absorb moisture, can also significantly improve the vigor of Bifidobacterium in intestines.Mineral matter potassium then has the effect of preventing hypertension.
Oligoisomaltose, as a kind of beneficial bacteria factor, has the characteristic promoting that Bifidobacterium significantly breeds.Bifidobacterium is the beneficial bacterium in human body intestinal canal, and according to the literature, Bifidobacterium can synthesize multivitamin in enteron aisle, has antitumor, the physiological function such as develop immunitypty, reduction cholesterol levels simultaneously.Oligoisomaltose by the stomach of human body and intestinal absorption, but directly can not enter large intestine, is preferentially utilized, help its amount reproduction by Bifidobacterium, is the MF of Bifidobacterium; In intestines, other harmful bacteria then can not utilize, thus can suppress the growth of harmful bacteria, impels the Tiny ecosystem in enteron aisle to adjust to benign cycle.Simultaneously, oligoisomaltose has anti-caries tooth, oligoisomaltose belongs to difficult fermentable carbohydrate, can not be utilized by decayed tooth bacterium, can the synthesis of strong inhibition insoluble glucan when the oligoisomaltose with isomaltose residue is combined with sucrose, thus stop the formation of tooth dirt, moth bud bacterium can not be bred by apposition growth on tooth.Therefore, oligoisomaltose, in the food taking sucrose as raw material, plays anticariogenic effect.
The production method of a kind of banana flavor fermented milk-containing drink that this programme provides, comprises the steps:
1), get quantitative whole milk powder, and water-soluble stirring obtains even concentration emulsion, obtained emulsion is placed in centrifugal device and carries out centrifuging process process;
2) emulsion, centrifugal treating completed carries out homogeneous process;
3), by step 2) in obtained emulsion put into high-temperature instantaneous sterilization device, complete sterilization processing;
4), by step 3) in the emulsion that completes of sterilization carry out inoculating lactic acid bacterium technique, put into quantitative lactic acid bacteria fermenting agent, stir, carry out zymotechnique of lactic acid, in this zymotechnique flow process, the ambient temperature range of lactic acid controls at 41-43 DEG C or 36-38 DEG C;
5), get quantitative stabilizing agent, being dissolved in temperature is in the water of 80-85 DEG C, is fully uniformly mixed;
6), get quantitative lactalbumin and auxiliary material, being dissolved in temperature is in the water of 40-45 DEG C, mix and blend;
7), get quantitative white granulated sugar, water-soluble, obtained concentration is the white granulated sugar aqueous solution of 15%-20% and puts it into centrifugal device and carry out centrifuging process process;
8), get quantitative HFCS, then by step 5), 6) in composite material and step 7) in the white granulated sugar aqueous solution proceed to blend tank respectively, then HFCS is put into blend tank, is uniformly mixed, and cool; Again by step 4) in fermentation emulsion cooling down to 25 DEG C after proceed to blend tank, stir;
9), by step 8) in obtained mixed liquor but process, and make it be cooled to less than 25 DEG C;
10), get quantitative banana pulp, put into water and stir, dilute concentration is the mixed liquor of 10%-15%, by this mixed liquor 40-80 order filtration treatment, obtain the even banana pulp solution of refinement;
11), get quantitative acidity regulator, water-soluble is the acidity adjustment agent solution of 5%-10% to its concentration;
12), by step 10) and 11) in obtained banana pulp mixed liquor and acidity adjustment agent solution put into step 8) mixed liquor that cooling processing completes, to be uniformly mixed, and constant volume;
13), by step 12) fermentation emulsion after constant volume carries out homogeneous process;
14), fermentation emulsion obtained in step 13 is inserted bactericidal unit and carry out UHT UHTS;
15), by step 14) the fermentation emulsion that completes of sterilizing carries out filling, then its external packing processed.
Described step 1) in emulsion concentration be 10%-12%.
Scheme in the present embodiment, effectively breaches product structure and the formula composition of existing milk beverage, adds product category; The interpolation of beneficial bacteria factor oligoisomaltose, effectively facilitates the propagation of probio in the release of lactic acid bacteria and probio metabolite and human body intestinal canal; Sweet and sour taste; The interpolation of compound stabilizer makes product have good stability, has good mouthfeel and good stable state within the shelf-life.
Except above preferred embodiment, the present invention also has other embodiment, and those skilled in the art can make various change and distortion according to the present invention, only otherwise depart from spirit of the present invention, all should belong to the scope that claims of the present invention define.
Claims (4)
1. a banana flavor fermented milk-containing drink, it is characterized in that: comprise following in the material of mass fraction: whole-fat milk powder 3.0-3.8%, 34% lactalbumin 0.5-0.8%, 500U lactic acid bacteria fermenting agent 0.01-0.15%, oligoisomaltose 0.1-0.2%, banana pulp 0.4-0.6%, white granulated sugar 3-5%, HFCS 5-7%, stabilizing agent 0.45-0.65%, acidity regulator 0.2-0.4%, surplus is water.
2. a kind of banana flavor fermented milk-containing drink according to claim 1, is characterized in that: described acidity regulator is one or more in malic acid, citric acid, lactic acid.
3. the production method of a kind of banana flavor fermented milk-containing drink according to claim 1, it is characterized in that: comprise the steps: 1), get quantitative whole milk powder, and water-soluble stirring obtains even concentration emulsion, obtained emulsion is placed in centrifugal device and carries out centrifuging process process; 2) emulsion, centrifugal treating completed carries out homogeneous process; 3), by step 2) in obtained emulsion put into high-temperature instantaneous sterilization device, complete sterilization processing; 4), by step 3) in the emulsion that completes of sterilization carry out inoculating lactic acid bacterium technique, put into quantitative lactic acid bacteria fermenting agent, stir, carry out zymotechnique of lactic acid, in this zymotechnique flow process, the ambient temperature range of lactic acid controls at 41-43 DEG C or 36-38 DEG C; 5), get quantitative stabilizing agent, being dissolved in temperature is in the water of 80-85 DEG C, is fully uniformly mixed; 6), get quantitative lactalbumin and auxiliary material, being dissolved in temperature is in 40-45 DEG C of water, mix and blend; 7), get quantitative white granulated sugar, water-soluble, obtained concentration is the white granulated sugar aqueous solution of 15%-20% and puts it into centrifugal device and carry out centrifuging process process; 8), get quantitative HFCS, then by step 5), 6) in composite material and step 7) in the white granulated sugar aqueous solution proceed to blend tank respectively, then HFCS is put into blend tank, is uniformly mixed, and cool; Again by step 4) in fermentation emulsion cooling down to 25 DEG C after proceed to blend tank, stir; 9), by step 8) in obtained mixed liquor but process, and make it be cooled to less than 25 DEG C; 10), get quantitative banana pulp, put into water and stir, dilute concentration is the mixed liquor of 10%-15%, by this mixed liquor 40-80 order filtration treatment, obtain the even banana pulp solution of refinement; 11), get quantitative acidity regulator, water-soluble is the acidity adjustment agent solution of 5%-10% to its concentration; 12), by step 10) and 11) in obtained banana pulp mixed liquor and acidity adjustment agent solution put into step 8) mixed liquor that cooling processing completes, to be uniformly mixed, and constant volume; 13), by step 12) fermentation emulsion after constant volume carries out homogeneous process; 14), fermentation emulsion obtained in step 13 is inserted bactericidal unit and carry out UHT UHTS; 15), by step 14) the fermentation emulsion that completes of sterilizing carries out filling, then its external packing processed.
4. the production method of a kind of banana flavor fermented milk-containing drink according to claim 3, is characterized in that: described step 1) in emulsion concentration be 10%-12%.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105851231A (en) * | 2015-01-21 | 2016-08-17 | 福建好彩头食品股份有限公司 | Fermented milk-containing drink and producing method thereof |
| CN106472672A (en) * | 2016-10-21 | 2017-03-08 | 广州康琪莱生物科技有限公司 | A kind of have Fructus Musae oral liquid of enhancing immunity function and preparation method thereof |
| CN113925129A (en) * | 2021-08-23 | 2022-01-14 | 北京同仁堂参茸中药制品有限公司 | Cereal blending powder and preparation method thereof |
| CN114145342A (en) * | 2021-11-29 | 2022-03-08 | 石家庄君乐宝乳业有限公司 | Fruit and vegetable dairy product and preparation method thereof |
| CN115500389A (en) * | 2022-09-06 | 2022-12-23 | 酷我母爱科技(武汉)有限公司 | Milk-containing beverage and production process thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851231A (en) * | 2015-01-21 | 2016-08-17 | 福建好彩头食品股份有限公司 | Fermented milk-containing drink and producing method thereof |
| CN106472672A (en) * | 2016-10-21 | 2017-03-08 | 广州康琪莱生物科技有限公司 | A kind of have Fructus Musae oral liquid of enhancing immunity function and preparation method thereof |
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| CN114145342A (en) * | 2021-11-29 | 2022-03-08 | 石家庄君乐宝乳业有限公司 | Fruit and vegetable dairy product and preparation method thereof |
| CN114145342B (en) * | 2021-11-29 | 2023-09-29 | 君乐宝乳业集团有限公司 | Fruit and vegetable dairy product and preparation method thereof |
| CN115500389A (en) * | 2022-09-06 | 2022-12-23 | 酷我母爱科技(武汉)有限公司 | Milk-containing beverage and production process thereof |
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Application publication date: 20160406 |