CN105494635A - Milk beverage and preparing method thereof - Google Patents
Milk beverage and preparing method thereof Download PDFInfo
- Publication number
- CN105494635A CN105494635A CN201510958999.5A CN201510958999A CN105494635A CN 105494635 A CN105494635 A CN 105494635A CN 201510958999 A CN201510958999 A CN 201510958999A CN 105494635 A CN105494635 A CN 105494635A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- fruit
- juice
- vegetable juice
- optionally
- 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.)
- Granted
Links
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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
Abstract
The invention discloses a milk beverage and a preparing method thereof. The milk beverage contains fermented milk and fermented vegetable and fruit juice. The milk beverage has at least one of the following advantages of being excellent in flavor and mouthfeel, high in nutritive value, good in stability and rich in active probiotics.
Description
Technical field
The present invention relates to food processing technology field, particularly, relate to milk beverage and preparation method thereof.
Background technology
Brown beverage is as the term suggests gain the name because its color presents brown, in addition it is more with special local flavor, abundant nutrition, salubrious mouthfeel and famous, and current brown beverage products has realized suitability for industrialized production and market sales volume situation is very good all at every country.Current commercially available brown beverage products all adopts a lengthy fermentation, gives the sour-sweet ratio that product is suitable, passes through by carrying out finished product preparation with liquid glucose secondary mixing preparation afterwards; And rarely add the product of fruit juice, only have individual product to add the inspissated juice of seldom amount, but inspissated juice is obtained through high-temperature sterilization, concentrated, decolouring depickling process by fresh juices, it loses original fragrance, and nutritive value also reduces greatly.
Thus, current brown beverage products still haves much room for improvement.
Summary of the invention
The present invention is intended at least to solve one of technical problem existed in prior art.For this reason, one object of the present invention be to propose one prepare be added with fruit juice, have be of high nutritive value, good stability, flavor taste be splendid, is rich in the method for the milk beverage of at least one advantage of active probiotic.
It should be noted that, the present invention completes based on the following discovery of inventor:
Inventor finds, by skimmed milk powder through lengthy fermentation, after albumen is fully hydrolyzed, the acidified milk of acquisition has good stability; Fruit and vegetable juice is fermented, in this acidified milk, then adding the fruit and vegetable juice after fermentation, without the need to separately adding stabilizing agent, the stability of product can be ensured by adding appropriate sucrose.Thus obtained milk beverage (i.e. " brown milk drink ") have following advantages one of at least: flavor taste is splendid, be of high nutritive value, good stability and be rich in active probiotic.
Thus, according to an aspect of the present invention, the invention provides a kind of milk beverage.According to embodiments of the invention, this milk beverage contains: acidified milk and fermentation fruit and vegetable juice.Inventor is surprised to find, milk beverage of the present invention have following advantages one of at least: be rich in active probiotic, be of high nutritive value, and with rich flavor, mouthfeel is good, good stability.
It should be noted that, milk beverage of the present invention adopts two fermentation technique to prepare first, not only ensure that the excellent flavor that the high viable count of brown beverage and lengthy fermentation bring, ferment fruit and vegetable juice simultaneously, makes product be rich in active probiotic and fragrance is better; To be fermented fruit and vegetable juice and acidified milk base-material mixing homogeneous afterwards, and both merge better in conjunction with rear fragrance, and nutrition is abundanter.
According to a further aspect in the invention, present invention also offers a kind of method preparing milk beverage.According to embodiments of the invention, the method comprises:
1) acidified milk and fermentation fruit and vegetable juice are provided;
2) by described acidified milk and the mixing of described fermentation fruit and vegetable juice, to obtain milk beverage.
Inventor is surprised to find, and by skimmed milk powder through lengthy fermentation, after albumen is fully hydrolyzed, the acidified milk of acquisition has good stability; Fermented by fruit and vegetable juice, the fermentation fruit and vegetable juice of acquisition is rich in Lactobacillus plantarum, thus can keep the savoriness taste of fruit juice own, can improve again the health care of fruit juice; After this acidified milk and the mixing of fermentation fruit and vegetable juice, without the need to separately adding stabilizing agent, the stability of product can be ensured by adding appropriate sucrose.Thus obtained milk beverage have following advantages one of at least: flavor taste is splendid, be of high nutritive value, good stability, and is rich in active probiotic.Further, method of the present invention is simple to operate, is suitable for suitability for industrialized production.
According to another aspect of the invention, present invention also offers a kind of milk beverage.According to embodiments of the invention, this milk beverage is prepared by the foregoing method preparing milk beverage.Inventor finds, milk beverage of the present invention have following advantages one of at least: flavor taste is splendid, be rich in active probiotic, be of high nutritive value, good stability.
Additional aspect of the present invention and advantage will part provide in the following description, and part will become obvious from the following description, or be recognized by practice of the present invention.
Accompanying drawing explanation
Above-mentioned and/or additional aspect of the present invention and advantage will become obvious and easy understand from accompanying drawing below combining to the description of embodiment, wherein:
Fig. 1 shows the schematic flow sheet preparing the method for milk beverage according to the embodiment of the present invention.
Detailed description of the invention
Embodiments of the invention are described below in detail.Embodiment described below is exemplary, only for explaining the present invention, and can not be interpreted as limitation of the present invention.
It should be noted that, term " first ", " second " only for describing object, and can not be interpreted as instruction or hint relative importance or imply the quantity indicating indicated technical characteristic.Thus, be limited with " first ", the feature of " second " can express or impliedly comprise one or more these features.Further, in describing the invention, except as otherwise noted, the implication of " multiple " is two or more.
Milk beverage
According to an aspect of the present invention, the invention provides a kind of milk beverage.According to embodiments of the invention, this milk beverage contains: acidified milk and fermentation fruit and vegetable juice.Inventor is surprised to find, milk beverage of the present invention have following advantages one of at least: be rich in active probiotic, be of high nutritive value, and with rich flavor, mouthfeel is good, good stability.
According to embodiments of the invention, described acidified milk provides through the following steps: in skimmed milk powder, add reduced sugar carry out the first fermentation, and the first tunning is carried out homogeneous, to obtain acidified milk.
According to some embodiments of the present invention, described first fermentation comprises: by 110-135 weight portion skimmed milk powder and the mixing of 10-30 weight portion reduced sugar, and be settled to 1000 weight portions with water, to obtain the first mixture; Described first mixture is carried out the first sterilization processing, to obtain the mixture through the first sterilization treatment; And the mixture of described first sterilization treatment is cooled to 37 DEG C, then carry out described first fermentation 100-150 hour.Thus, the proteolysis in skimmed milk powder is abundant, thus effectively can obtain the tunning of high-quality.
According to concrete examples more of the present invention, at 98 DEG C, carry out described first sterilization processing 140-160 minute, preferably 150 minutes.Thus, bactericidal effect is good.
According to concrete examples more of the present invention, lactobacillus paraceasi is utilized to carry out described first fermentation.It should be noted that, lactobacillus paraceasi can survival, not easily digested liquid be killed, survival breeding in the arrival human body intestinal canal that can survive, play the infringement and the effect such as generation, raising immunity that suppress harmful bacteria under compared with peracidity environment, lactobacillus paraceasi has good physiological action, strengthen in immunologic function prevent disease etc. regulating human body intestinal canal flora balance as probio and have vast potential for future development, research shows that lactobacillus paraceasi can strengthen the nonspecific resistance of host to microbial pathogens, accelerate the removing of intestinal pathogens, enteric flora disturbance can be treated and intestinal permeability is strong, thus prevent food hypersenstivity and acute diarrhea, anti-low-density oxidation fat antibody and CD4T-lymphocyte are increased, and granulocytic phagocytosis is obviously strong carries out to host the generation that immunological regulation prevents tumour.
According to embodiments of the invention, the inoculum concentration of described lactobacillus paraceasi is 0.02-0.07 gram of bacterial classification/1 kilogram base-material, preferably 0.05 gram of bacterial classification/1 kilogram base-material.Thus, ferment effect is good, and tunning quality is good.
According to embodiments of the invention, described reduced sugar is at least one being selected from fructose, arabinose, wood sugar, galactolipin, mannose and glucose, preferred glucose.
According to embodiments of the invention, described homogeneous comprises: the white granulated sugar of 250 weight portion first tunnings and 120-130 weight portion or HFCS are mixed, and be settled to 1000 weight portions with water, then in 10 DEG C, carry out described homogeneous under 18Mpa.Thus, homogenizing effect is good, gained acidified milk good stability.
According to embodiments of the invention, described fermentation fruit and vegetable juice provides through the following steps: fresh fruit and vegetable juice is carried out the second sterilization processing, to obtain the fruit and vegetable juice through the second sterilization processing; Utilize DEXTROSE ANHYDROUS that the described fruit and vegetable juice through the second sterilization processing is carried out Brix adjustment; And the fruit and vegetable juice adjusted through Brix is carried out the second fermentation, to obtain fermentation fruit and vegetable juice.
It should be noted that, term " fruit and vegetable juice " used in this article refers to vegetables and/or fruit syrup, and can be one or more single vegetable juice, also can be one or more single fruit syrup, can also be the mixture of vegetable juice and fruit syrup.Particularly, according to embodiments of the invention, described fresh fruit and vegetable juice is at least one of at least one being selected from watermelon juice, orange juice, cider, lemon juice, Celery Juice, carrot juice and tomato juice, preferred carrot juice and tomato juice.Thus, the milk beverage of follow-up acquisition is of high nutritive value, and mouthfeel is good.
According to embodiments of the invention, at 95 DEG C, carry out described second sterilization processing 4-6 minute, preferably 5 minutes.Thus, bactericidal effect is good, and destroys little to the nutritional labeling in fruit and vegetable juice.
According to embodiments of the invention, the Brix of the described fruit and vegetable juice through the second sterilization processing is adjusted to 10-12, preferably 11.
According to concrete examples more of the present invention, Lactobacillus plantarum is utilized to carry out described second fermentation.Lactobacillus plantarum is colonizated in normal flora useful to body in human body intestinal canal, has the balance of regulating intestinal canal microorganism species, strengthens the immunity of body, reduces the health-care effects such as cholesterol levels.Inventor finds, is inoculated in by Lactobacillus plantarum in fruit juice, and the fermented juice being rich in Lactobacillus plantarum is made in fermentation, can keep the savoriness taste of fruit juice own, can improve again the health care of fruit juice.
According to embodiments of the invention, the inoculum concentration of described Lactobacillus plantarum is the 0.8-1.2 ‰ of described fresh fruit and vegetable juice quality, preferably 1 ‰.Thus, ferment effect is good, and the fermentation fruit and vegetable juice mouthfeel of acquisition is good, is of high nutritive value.
According to embodiments of the invention, under 37 DEG C of conditions, carry out described second fermentation 22-26 hour, preferably 24 hours, wherein pH4.0 was fermentation termination.Thus, ferment effect is good, and the fermentation fruit and vegetable juice mouthfeel of acquisition is good, is of high nutritive value, is conducive to the carrying out of subsequent step.
Inventor finds, the various macromolecular complex in fermentation fruit and vegetable juice system are broken down into small-molecule substance, and the pH value of fermentation fruit and vegetable juice and acidified milk is close, and the probability reacted to each other after mixing is low, as long as addition is no more than the stability that 10% gets final product guarantee system.Thus, according to embodiments of the invention, in described milk beverage, described fermentation fruit and vegetable juice is 5 quality %-10 quality % of described acidified milk.Thus, make milk beverage good stability of the present invention, local flavor is good, is of high nutritive value.
Prepare the method for milk beverage
According to a further aspect in the invention, present invention also offers a kind of method preparing milk beverage.According to embodiments of the invention, with reference to Fig. 1, the method preparing milk beverage of the present invention comprises:
1) acidified milk and fermentation fruit and vegetable juice are provided;
2) by described acidified milk and the mixing of described fermentation fruit and vegetable juice, to obtain milk beverage.
Inventor is surprised to find, and method of the present invention is simple to operate, is suitable for suitability for industrialized production, and the milk beverage obtained have following advantages one of at least: good stability, flavor taste are splendid, and are rich in active probiotic, are of high nutritive value.
According to embodiments of the invention, in step 1) in, provide described acidified milk through the following steps: in skimmed milk powder, add reduced sugar carry out the first fermentation, and the first tunning is carried out homogeneous, to obtain acidified milk.
According to some embodiments of the present invention, described first fermentation comprises: by 110-135 weight portion skimmed milk powder and the mixing of 10-30 weight portion reduced sugar, and be settled to 1000 weight portions with water, to obtain the first mixture; Described first mixture is carried out the first sterilization processing, to obtain the mixture through the first sterilization treatment; And the mixture of described first sterilization treatment is cooled to 37 DEG C, then carry out described first fermentation 100-150 hour.Thus, the proteolysis in skimmed milk powder is abundant, thus effectively can obtain the tunning of high-quality.
According to concrete examples more of the present invention, at 98 DEG C, carry out described first sterilization processing 140-160 minute, preferably 150 minutes.Thus, bactericidal effect is good.
According to concrete examples more of the present invention, lactobacillus paraceasi is utilized to carry out described first fermentation.
According to embodiments of the invention, the inoculum concentration of described lactobacillus paraceasi is 0.02-0.07 gram of bacterial classification/1 kilogram base-material, preferably 0.05 gram of bacterial classification/1 kilogram base-material.Thus, ferment effect is good, and tunning quality is good.
According to embodiments of the invention, described reduced sugar is at least one being selected from fructose, arabinose, wood sugar, galactolipin, mannose and glucose, preferred glucose.
According to embodiments of the invention, described homogeneous comprises: the white granulated sugar of 250 weight portion first tunnings and 120-130 weight portion or HFCS (preferred white granulated sugar) are mixed, and be settled to 1000 weight portions with water, then in 10 DEG C, carry out described homogeneous under 18Mpa.Thus, homogenizing effect is good, gained acidified milk good stability.
According to embodiments of the invention, in step 1) in, provide described fermentation fruit and vegetable juice through the following steps: fresh fruit and vegetable juice is carried out the second sterilization processing, to obtain the fruit and vegetable juice through the second sterilization processing; Utilize DEXTROSE ANHYDROUS that the described fruit and vegetable juice through the second sterilization processing is carried out Brix adjustment; And the fruit and vegetable juice adjusted through Brix is carried out the second fermentation, to obtain fermentation fruit and vegetable juice.
According to embodiments of the invention, described fresh fruit and vegetable juice is at least one of at least one being selected from watermelon juice, orange juice, cider, lemon juice, Celery Juice, carrot juice and tomato juice, preferred carrot juice and tomato juice.Thus, the milk beverage of follow-up acquisition is of high nutritive value, and mouthfeel is good.
According to embodiments of the invention, at 95 DEG C, carry out described second sterilization processing 4-6 minute, preferably 5 minutes.Thus, bactericidal effect is good, and destroys little to the nutritional labeling in fruit and vegetable juice.
According to embodiments of the invention, the Brix of the described fruit and vegetable juice through the second sterilization processing is adjusted to 10-12, preferably 11.
According to concrete examples more of the present invention, Lactobacillus plantarum is utilized to carry out described second fermentation.
In addition, according to some embodiments of the present invention, the inoculum concentration of described Lactobacillus plantarum is the 0.8-1.2 ‰ of described fresh fruit and vegetable juice quality, preferably 1 ‰.Thus, ferment effect is good, and the fermentation fruit and vegetable juice mouthfeel of acquisition is good, is of high nutritive value.
According to embodiments of the invention, under 37 DEG C of conditions, carry out described second fermentation 22-26 hour, preferably 24 hours, wherein pH4.0 was fermentation termination.Thus, ferment effect is good, and the fermentation fruit and vegetable juice mouthfeel of acquisition is good, is of high nutritive value, is conducive to the carrying out of subsequent step.
According to embodiments of the invention, in described milk beverage, described fermentation fruit and vegetable juice is 5 quality %-10 quality % of described acidified milk.Thus, make milk beverage good stability of the present invention, local flavor is good, is of high nutritive value.It should be noted that, although can not affect the stability of product during the 5 quality % of addition lower than acidified milk of fermentation fruit and vegetable juice, product is basically identical with the sample fragrance not having to add, and product namely can not be made to possess fragrance; During the 10 quality % of addition higher than acidified milk of fermentation fruit and vegetable juice, sample pellet rate is higher, bleed in shelf life of products, even and if to change unleavened fresh carrot juice product stability into also bad.
According to other embodiments of the present invention, the method preparing milk beverage of the present invention can also comprise the following steps:
The first step, prepare acidified milk:
In 110-135 weight portion skimmed milk powder, add 10-30 weight portion reduced sugar, and carry out the first sterilization processing after being settled to 1000 weight portions with pure water, sterilization conditions is 98 DEG C, 150 minutes.After the first sterilization processing, be cooled to 37 DEG C, then according to the ratio of 0.02-0.07 gram of bacterial classification/1 kilogram base-material, inoculation lactobacillus paraceasi carries out the first fermentation, and fermentation time is 100-150 hour, to obtain the first tunning.
By the white granulated sugar of 250 weight portion first tunnings and 120-130 weight portion or HFCS, and carry out homogeneous after being settled to 1000 weight portions with pure water, homogenizing temperature is 10 DEG C, and homogenization pressure is 18Mpa.
Second step, prepare fermented fruits and vegetables juice:
Fresh fruit and vegetable juice is carried out the second sterilization processing 4-6 minute at 95 DEG C, fruit and vegetable juice adjustment Brix through the second sterilization processing is 10-12 by recycling DEXTROSE ANHYDROUS, then the Lactobacillus plantarum accounting for the 0.8-1.2 ‰ of this fresh fruit and vegetable juice quality is added, in 37 DEG C of condition bottom fermentation 22-26 hour, pH reaches 4.0 and is terminal.By the fermentation fruit and vegetable juice cooling obtained, for subsequent use.
3rd step, mixing cultured milk and fermented juice:
By acidified milk and the mixing of fermentation fruit and vegetable juice, to obtain milk beverage.Wherein, in this milk beverage, fermentation fruit and vegetable juice is 5 quality %-10 quality % of acidified milk.According to a further aspect in the invention, present invention also offers a kind of milk beverage.According to embodiments of the invention, this milk beverage is prepared by the foregoing method preparing milk beverage.As previously mentioned, milk beverage of the present invention have following advantages one of at least: flavor taste is splendid, be rich in active probiotic, be of high nutritive value, good stability.
In addition, according to embodiments of the invention, milk beverage of the present invention and preparation method thereof have the following advantages one of at least:
1, milk beverage of the present invention is two fermented type viable type milk beverages, and can ensure product stability without the need to adding stabilizing agent, stability is better under refrigerated conditions.Particularly, the pH value of acidified milk is about 3.6, the pH value of unleavened fruit and vegetable juice differs comparatively large with it, such as carrot juice pH is about 6.0, and the pH value of tomato juice is about 4.2, direct interpolation must cause the generation of neutralization reaction, affect product stability, and fruit juice rear pH reduction by fermentation, the pH value of namely ferment fruit and vegetable juice and acidified milk is close, the probability reacted to each other after mixing reduces greatly, thus can ensure product stability without the need to adding stabilizing agent; Further, fruit and vegetable juice by fermentation after, remain the nutrition of fruit to greatest extent, and the nutriments such as a large amount of amino acid, SCFA can be produced in sweat; Fermentation also can bring a large amount of probio metabolites, and what be conducive to intestinal environment improves human immunological competence, and the various macromolecular complex in system are broken down into small-molecule substance, as long as addition is no more than the stability that 10% gets final product guarantee system.
2, in milk beverage of the present invention refrigerates 21 days at 2-6 DEG C, product special flavour is strong, and product stability meets the demands, and occurs, compare commercially available prod and have outstanding advantage without precipitation bleed phenomenon.
3, milk beverage of the present invention contains abundant active probiotic.Particularly, the acidified milk that the present invention is obtained by lactobacillus paraceasi lengthy fermentation, can ensure the viable count (>=300cfu/ml) that finished product is higher; To be fermented fruit and vegetable juice by Lactobacillus plantarum, be then rich in lactobacillus paraceasi in the product of follow-up acquisition, have good physiological action to human body.
5, current commercially available brown beverage rarely adds the product of fruit juice, individual product is only had to add the inspissated juice of seldom amount, fresh juices loses original fragrance after high-temperature sterilization, concentrated, decolouring depickling process, nutritive value is more made greatly to reduce, this product adds fermentation fresh juices, and product special flavour is stronger.
Below in conjunction with embodiment, the solution of the present invention is made an explanation.It will be understood to those of skill in the art that the following examples only for illustration of the present invention, and should not be considered as limiting scope of the present invention.Unreceipted concrete technology or condition 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.
Embodiment 1
According to the method preparing milk beverage of the present invention, prepare milk beverage according to following steps:
The first step, prepare acidified milk:
In 110 weight portion skimmed milk powders, add 10 weight portion fructose, and carry out the first sterilization processing after being settled to 1000 weight portions with pure water, sterilization conditions is 98 DEG C, 150 minutes.After the first sterilization processing, be cooled to 37 DEG C, then according to the ratio of 0.02 gram of bacterial classification/1 kilogram base-material, inoculation lactobacillus paraceasi carries out the first fermentation, and fermentation time is 130 hours, to obtain the first tunning.
By 250 weight portion first tunnings and 130 weight portion white granulated sugars, and carry out homogeneous after being settled to 1000 weight portions with pure water, obtain acidified milk, wherein homogenizing temperature is 10 DEG C, and homogenization pressure is 18Mpa.
Second step, preparation fermentation fruit and vegetable juice:
Fresh carrot juice is carried out the second sterilization processing 4 minutes at 95 DEG C, fruit and vegetable juice adjustment Brix through the second sterilization processing is 10 by recycling DEXTROSE ANHYDROUS, then the Lactobacillus plantarum accounting for 0.8 ‰ of this fresh fruit and vegetable juice quality is added, in 37 DEG C of condition bottom fermentations 22 hours, pH reached 4.0 and is terminal.By the fermentation fruit and vegetable juice cooling obtained, for subsequent use.
3rd step, mixing cultured milk and fermentation fruit and vegetable juice:
By acidified milk and the mixing of fermentation fruit and vegetable juice, to obtain milk beverage.Wherein, in this milk beverage, fermentation fruit and vegetable juice is 8 quality % of acidified milk.
Embodiment 2
According to the method preparing milk beverage of the present invention, prepare milk beverage according to following steps:
The first step, prepare acidified milk:
In 135 weight portion skimmed milk powers, add 30 weight portion glucose, and carry out the first sterilization processing after being settled to 1000 weight portions with pure water, sterilization conditions is 98 DEG C, 150 minutes.After the first sterilization processing, be cooled to 37 DEG C, then according to the ratio of 0.05 gram of bacterial classification/1 kilogram base-material, inoculation lactobacillus paraceasi carries out the first fermentation, and fermentation time is 120 hours, to obtain the first tunning.
By 250 weight portion first tunnings and 130 weight portion HFCSs, and carry out homogeneous after being settled to 1000 weight portions with pure water, obtain acidified milk, wherein homogenizing temperature is 10 DEG C, and homogenization pressure is 18Mpa.
Second step, prepare fermented fruits and vegetables juice:
Fresh tomato juice is carried out the second sterilization processing 5 minutes at 95 DEG C, fruit and vegetable juice adjustment Brix through the second sterilization processing is 11 by recycling DEXTROSE ANHYDROUS, then the Lactobacillus plantarum accounting for 1 ‰ of this fresh fruit and vegetable juice quality is added, in 37 DEG C of condition bottom fermentations 24 hours, pH reached 4.0 and is terminal.By the fermentation fruit and vegetable juice cooling obtained, for subsequent use.
3rd step, mixing cultured milk and fermentation fruit and vegetable juice:
By acidified milk and the mixing of fermentation fruit and vegetable juice, to obtain milk beverage.Wherein, in this milk beverage, fermentation fruit and vegetable juice is 5 quality % of acidified milk.
Embodiment 3
According to the method preparing milk beverage of the present invention, prepare milk beverage according to following steps:
The first step, prepare acidified milk:
In 130 weight portion skimmed milk powders, add 25 weight portion mannoses, and carry out the first sterilization processing after being settled to 1000 weight portions with pure water, sterilization conditions is 98 DEG C, 150 minutes.After the first sterilization processing, be cooled to 37 DEG C, then according to the ratio of 0.02 gram of bacterial classification/1 kilogram base-material, inoculation lactobacillus paraceasi carries out the first fermentation, and fermentation time is 150 hours, to obtain the first tunning.
By 250 weight portion first tunnings and 125 weight portion white granulated sugars, and carry out homogeneous after being settled to 1000 weight portions with pure water, obtain acidified milk, wherein homogenizing temperature is 10 DEG C, and homogenization pressure is 18Mpa.
Second step, preparation fermentation fruit and vegetable juice:
Fresh carrot juice is carried out the second sterilization processing 6 minutes at 95 DEG C, fruit and vegetable juice adjustment Brix through the second sterilization processing is 12 by recycling DEXTROSE ANHYDROUS, then the Lactobacillus plantarum accounting for 1.2 ‰ of this fresh fruit and vegetable juice quality is added, in 37 DEG C of condition bottom fermentations 26 hours, pH reached 4.0 and is terminal.By the fermentation fruit and vegetable juice cooling obtained, for subsequent use.
3rd step, mixing cultured milk and fermentation fruit and vegetable juice:
By acidified milk and the mixing of fermentation fruit and vegetable juice, to obtain milk beverage.Wherein, in this milk beverage, fermentation fruit and vegetable juice is 10 quality % of acidified milk.
Embodiment 4
According to the method preparing milk beverage of the present invention, prepare milk beverage according to following steps:
The first step, prepare acidified milk:
In 130 weight portion skimmed milk powders, add 25 weight portion arabinoses, and carry out the first sterilization processing after being settled to 1000 weight portions with pure water, sterilization conditions is 98 DEG C, 150 minutes.After the first sterilization processing, be cooled to 37 DEG C, then according to the ratio of 0.07 gram of bacterial classification/1 kilogram base-material, inoculation lactobacillus paraceasi carries out the first fermentation, and fermentation time is 100 hours, to obtain the first tunning.
By 250 weight portion first tunnings and 120 weight portion HFCSs, and carry out homogeneous after being settled to 1000 weight portions with pure water, obtain acidified milk, wherein homogenizing temperature is 10 DEG C, and homogenization pressure is 18Mpa.
Second step, preparation fermentation fruit and vegetable juice:
Fresh tomato juice is carried out the second sterilization processing 5 minutes at 95 DEG C, fruit and vegetable juice adjustment Brix through the second sterilization processing is 11 by recycling DEXTROSE ANHYDROUS, then the Lactobacillus plantarum accounting for 1 ‰ of this fresh fruit and vegetable juice quality is added, in 37 DEG C of condition bottom fermentations 24 hours, pH reached 4.0 and is terminal.By the fermentation fruit and vegetable juice cooling obtained, for subsequent use.
3rd step, mixing cultured milk and fermentation fruit and vegetable juice:
By acidified milk and the mixing of fermentation fruit and vegetable juice, to obtain milk beverage.Wherein, in this milk beverage, fermentation fruit and vegetable juice is 8 quality % of acidified milk.
Comparative example 1
Prepare milk beverage according to the method for embodiment 1, difference is only:
For the 3rd step, in this milk beverage, fermentation fruit and vegetable juice is 12 quality % of acidified milk.
Comparative example 2
Prepare milk beverage according to the method for embodiment 1, difference is only:
For the 3rd step, in this milk beverage, fermentation fruit and vegetable juice is 4 quality % of acidified milk.
Comparative example 3
Prepare milk beverage according to the method for embodiment 1, difference is only:
Save second step, and replace fermentation fruit and vegetable juice with fresh carrot juice in the third step, also namely direct by acidified milk with the mixing of fresh carrot juice, to obtain milk beverage.
Comparative example 4
Prepare milk beverage according to the method for embodiment 1, difference is only:
Save second step and the 3rd step, using the acidified milk of first step acquisition as common brown beverage.
Embodiment 5 Product checking
1, Detection of Stability
By the following method, Detection of Stability is carried out to milk beverage prepared by embodiment 1-4 and comparative example 1-3:
1.1, each milk beverage is taken a morsel respectively carry out the centrifugal test of 3000r/min, detect rate of deposition.
The results are shown in following table 1:
Table 1
| Detection | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Rate of deposition | 1.16％ | 1.16％ | 1.14％ | 1.02％ | 1.8％ | 1.0％ | 1.58％ |
Two fermented type brown milk drink rates of deposition prepared by embodiment 1-4 all lower than the product of comparative example 1 and 3, but with the product no significant difference of comparative example 2.From the above results, when fermentation fruit and vegetable juice is 5 quality %-10 quality % of described acidified milk, product stability is better; The stability of product can not be affected during the 5 quality % of addition lower than acidified milk of fermentation fruit and vegetable juice; During the 10 quality % of addition higher than acidified milk of fermentation fruit and vegetable juice, sample pellet rate is higher, bleed in shelf life of products; Even and if it is also bad to change unleavened fresh carrot juice product stability into.
1.2, the milk beverage prepared by embodiment 1-4 and comparative example 1-3 stores 21 days at 2-6 DEG C, then visually observes and whether occurs precipitation, bleed phenomenon.Found that, all there is not precipitation, bleed phenomenon in milk beverage prepared by embodiment 1-4; Milk beverage prepared by comparative example 1 is placed to the 7th day and there will be bleed phenomenon, is placed to the 15th day and occurs obvious sediment phenomenon; There is not precipitation, bleed phenomenon in milk beverage prepared by comparative example 2; Milk beverage prepared by comparative example 3 is placed to the 7th day and there will be bleed phenomenon, is placed to the 15th day and occurs obvious sediment phenomenon.
2, product special flavour test
The common brown beverage prepared with comparative example 4 is contrast, carries out product special flavour test, shown in specific as follows to milk beverage prepared by embodiment 1-4 and comparative example 1-3:
Judge personnel by 20 of random selecting and carry out product special flavour test (also referred to as " taste tests ").Wherein, local flavor test adopts point system: point system evaluates the method for product or product performance with numeral marking, finally with average mark number determine quality for sequence, employing 1-9 divides system, and mark is higher shows that this mouthfeel of product is better; Assessment item comprises: product fragrance, sour-sweet ratio, smooth degree, overall merit.
Local flavor test result sees the following form 2.
Table 2
To sum up, taste tests result shows, the common brown beverage that the every score of two fermented type brown milk drink prepared by embodiment 1-4 is all prepared higher than comparative example 4 and the product of comparative example 2 and 3, but with the product no significant difference of comparative example 1.
3, nutritional labeling detects
The common brown beverage prepared with comparative example 4 is contrast, carries out nutritional labeling detection to milk beverage prepared by embodiment 1-4 and comparative example 1-3.
Found that, the content of the nutrients such as the albumen between each product and fat is without obvious difference, but the viable count of the product of embodiment 1-4 is significantly higher than the common brown beverage of comparative example 4 preparation and the product of comparative example 1-3.
In the description of this description, specific features, structure, material or feature that the description of reference term " embodiment ", " some embodiments ", " example ", " concrete example " or " some examples " etc. means to describe in conjunction with this embodiment or example are contained at least one embodiment of the present invention or example.In this manual, identical embodiment or example are not necessarily referred to the schematic representation of above-mentioned term.And the specific features of description, structure, material or feature can combine in an appropriate manner in any one or more embodiment or example.
Although illustrate and describe embodiments of the invention, those having ordinary skill in the art will appreciate that: can carry out multiple change, amendment, replacement and modification to these embodiments when not departing from principle of the present invention and aim, scope of the present invention is by claim and equivalents thereof.
Claims (11)
1. a milk beverage, is characterized in that, contains: acidified milk and fermentation fruit and vegetable juice.
2. milk beverage according to claim 1, is characterized in that, in described milk beverage, described fermentation fruit and vegetable juice is 5 quality %-10 quality % of described acidified milk.
3. milk beverage according to claim 1, is characterized in that, described acidified milk provides through the following steps:
In skimmed milk powder, add reduced sugar carry out the first fermentation, and the first tunning is carried out homogeneous, to obtain acidified milk.
4. milk beverage according to claim 3, is characterized in that, described first fermentation comprises:
By 110-135 weight portion skimmed milk powder and the mixing of 10-30 weight portion reduced sugar, and be settled to 1000 weight portions with water, to obtain the first mixture;
Described first mixture is carried out the first sterilization processing, to obtain the mixture through the first sterilization treatment; And
The mixture of described first sterilization treatment is cooled to 37 DEG C, then carries out described first fermentation 100-150 hour,
Optionally, at 98 DEG C, carry out described first sterilization processing 140-160 minute, preferably 150 minutes,
Optionally, lactobacillus paraceasi is utilized to carry out described first fermentation,
Optionally, the inoculum concentration of described lactobacillus paraceasi is 0.02-0.07 gram of bacterial classification/1 kilogram base-material, preferably 0.05 gram of bacterial classification/1 kilogram base-material,
Optionally, described reduced sugar is at least one being selected from fructose, arabinose, wood sugar, galactolipin, mannose and glucose, preferred glucose,
Optionally, described homogeneous comprises:
The white granulated sugar of 250 weight portion first tunnings and 120-130 weight portion or HFCS are mixed, and are settled to 1000 weight portions with water, then in 10 DEG C, carry out described homogeneous under 18Mpa.
5. milk beverage according to claim 1, is characterized in that, described fermentation fruit and vegetable juice provides through the following steps:
Fresh fruit and vegetable juice is carried out the second sterilization processing, to obtain the fruit and vegetable juice through the second sterilization processing;
Utilize DEXTROSE ANHYDROUS that the described fruit and vegetable juice through the second sterilization processing is carried out Brix adjustment; And
The fruit and vegetable juice adjusted through Brix is carried out the second fermentation, to obtain fermentation fruit and vegetable juice,
Optionally, described fresh fruit and vegetable juice is at least one of at least one being selected from watermelon juice, orange juice, cider, lemon juice, Celery Juice, carrot juice and tomato juice, preferred carrot juice and tomato juice,
Optionally, at 95 DEG C, carry out described second sterilization processing 4-6 minute, preferably 5 minutes,
Optionally, the Brix of the described fruit and vegetable juice through the second sterilization processing is adjusted to 10-12, preferably 11,
Optionally, Lactobacillus plantarum is utilized to carry out described second fermentation,
Optionally, the inoculum concentration of described Lactobacillus plantarum is the 0.8-1.2 ‰ of described fresh fruit and vegetable juice quality, preferably 1 ‰,
Optionally, under 37 DEG C of conditions, carry out described second fermentation 22-26 hour, preferably 24 hours, wherein pH4.0 was fermentation termination.
6. prepare a method for milk beverage, it is characterized in that, comprising:
1) acidified milk and fermentation fruit and vegetable juice are provided;
2) by described acidified milk and the mixing of described fermentation fruit and vegetable juice, to obtain milk beverage.
7. method according to claim 6, is characterized in that, in described milk beverage, described fermentation fruit and vegetable juice is 5 quality %-10 quality % of described acidified milk.
8. method according to claim 1, is characterized in that, in step 1) in, described acidified milk is provided through the following steps:
In skimmed milk powder, add reduced sugar carry out the first fermentation, and the first tunning is carried out homogeneous, to obtain acidified milk.
9. method according to claim 8, is characterized in that, described first fermentation comprises:
By 110-135 weight portion skimmed milk powder and the mixing of 10-30 weight portion reduced sugar, and be settled to 1000 weight portions with water, to obtain the first mixture;
Described first mixture is carried out the first sterilization processing, to obtain the mixture through the first sterilization treatment; And
The mixture of described first sterilization treatment is cooled to 37 DEG C, then carries out described first fermentation 100-150 hour,
Optionally, at 98 DEG C, carry out described first sterilization processing 140-160 minute, preferably 150 minutes,
Optionally, lactobacillus paraceasi is utilized to carry out described first fermentation,
Optionally, the inoculum concentration of described lactobacillus paraceasi is 0.02-0.07 gram of bacterial classification/1 kilogram base-material, preferably 0.05 gram of bacterial classification/1 kilogram base-material,
Optionally, described reduced sugar is at least one being selected from fructose, arabinose, wood sugar, galactolipin, mannose and glucose,
Optionally, described homogeneous comprises:
The white granulated sugar of 250 weight portion first tunnings and 120-130 weight portion or HFCS are mixed, and are settled to 1000 weight portions with water, then in 10 DEG C, carry out described homogeneous under 18Mpa.
10. method according to claim 11, is characterized in that, in step 1) in, described fermentation fruit and vegetable juice is provided through the following steps:
Fresh fruit and vegetable juice is carried out the second sterilization processing, to obtain the fruit and vegetable juice through the second sterilization processing;
Utilize DEXTROSE ANHYDROUS that the described fruit and vegetable juice through the second sterilization processing is carried out Brix adjustment; And
The fruit and vegetable juice adjusted through Brix is carried out the second fermentation, to obtain fermentation fruit and vegetable juice,
Optionally, described fresh fruit and vegetable juice is at least one of at least one being selected from watermelon juice, orange juice, cider, lemon juice, Celery Juice, carrot juice and tomato juice, preferred carrot juice and tomato juice,
Optionally, at 95 DEG C, carry out described second sterilization processing 4-6 minute, preferably 5 minutes,
Optionally, the Brix of the described fruit and vegetable juice through the second sterilization processing is adjusted to 10-12, preferably 11,
Optionally, Lactobacillus plantarum is utilized to carry out described second fermentation,
Optionally, the inoculum concentration of described Lactobacillus plantarum is the 0.8-1.2 ‰ of described fresh fruit and vegetable juice quality, preferably 1 ‰,
Optionally, under 37 DEG C of conditions, carry out described second fermentation 22-26 hour, preferably 24 hours, wherein pH4.0 was fermentation termination.
11. 1 kinds of milk beverages, it is prepared by the method described in any one of claim 6-10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510958999.5A CN105494635B (en) | 2015-12-17 | 2015-12-17 | Milk beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510958999.5A CN105494635B (en) | 2015-12-17 | 2015-12-17 | Milk beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105494635A true CN105494635A (en) | 2016-04-20 |
| CN105494635B CN105494635B (en) | 2019-11-01 |
Family
ID=55703245
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510958999.5A Active CN105494635B (en) | 2015-12-17 | 2015-12-17 | Milk beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105494635B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106259905A (en) * | 2016-08-11 | 2017-01-04 | 广西石埠乳业有限责任公司 | A kind of fermentation Sucus Mangiferae indicae beverage and preparation method thereof |
| CN106387052A (en) * | 2016-08-31 | 2017-02-15 | 郑州师范学院 | Peony stamen-pistil fermented milk beverage and preparation method thereof |
| CN106509115A (en) * | 2016-11-16 | 2017-03-22 | 北京银河雪生物科技开发有限公司 | Double-fermentation lactic acid bacteria beverage, and preparation method thereof |
| CN108094790A (en) * | 2017-12-22 | 2018-06-01 | 光明乳业股份有限公司 | A kind of fermented apple juice and preparation method thereof |
| CN109820040A (en) * | 2017-11-23 | 2019-05-31 | 内蒙古伊利实业集团股份有限公司 | A kind of viable type fruits and vegetables juice milk drink and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100252A (en) * | 2009-12-18 | 2011-06-22 | 光明乳业股份有限公司 | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application |
| KR101123043B1 (en) * | 2008-12-22 | 2012-04-13 | 서해영농조합법인 | The preparation method of rice yogurt |
| CN102524385A (en) * | 2010-12-21 | 2012-07-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Brown fermented milk and production method thereof |
| CN103651807A (en) * | 2013-12-19 | 2014-03-26 | 山东得益乳业股份有限公司 | Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage |
| CN103798368A (en) * | 2014-02-28 | 2014-05-21 | 韦卫 | Preparation method of kiwi fruit lactobacillus fermented drink |
| CN104430876A (en) * | 2014-11-14 | 2015-03-25 | 柳州市康小乐牛奶有限公司 | Vegetable and fruit yoghourt |
-
2015
- 2015-12-17 CN CN201510958999.5A patent/CN105494635B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101123043B1 (en) * | 2008-12-22 | 2012-04-13 | 서해영농조합법인 | The preparation method of rice yogurt |
| CN102100252A (en) * | 2009-12-18 | 2011-06-22 | 光明乳业股份有限公司 | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application |
| CN102524385A (en) * | 2010-12-21 | 2012-07-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Brown fermented milk and production method thereof |
| CN103651807A (en) * | 2013-12-19 | 2014-03-26 | 山东得益乳业股份有限公司 | Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage |
| CN103798368A (en) * | 2014-02-28 | 2014-05-21 | 韦卫 | Preparation method of kiwi fruit lactobacillus fermented drink |
| CN104430876A (en) * | 2014-11-14 | 2015-03-25 | 柳州市康小乐牛奶有限公司 | Vegetable and fruit yoghourt |
Non-Patent Citations (2)
| Title |
|---|
| 严成: "复合果蔬汁益生菌发酵乳的工艺研究", 《食品科学》 * |
| 冯敏等: "蔬菜汁发酵乳生产工艺", 《微生物学杂志》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106259905A (en) * | 2016-08-11 | 2017-01-04 | 广西石埠乳业有限责任公司 | A kind of fermentation Sucus Mangiferae indicae beverage and preparation method thereof |
| CN106387052A (en) * | 2016-08-31 | 2017-02-15 | 郑州师范学院 | Peony stamen-pistil fermented milk beverage and preparation method thereof |
| CN106509115A (en) * | 2016-11-16 | 2017-03-22 | 北京银河雪生物科技开发有限公司 | Double-fermentation lactic acid bacteria beverage, and preparation method thereof |
| CN109820040A (en) * | 2017-11-23 | 2019-05-31 | 内蒙古伊利实业集团股份有限公司 | A kind of viable type fruits and vegetables juice milk drink and preparation method thereof |
| CN108094790A (en) * | 2017-12-22 | 2018-06-01 | 光明乳业股份有限公司 | A kind of fermented apple juice and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105494635B (en) | 2019-11-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5989123B2 (en) | Natural fruit and vegetable enzyme beverages and their preparation | |
| Shukla et al. | Development of probiotic beverage from whey and pineapple juice | |
| CN105494635A (en) | Milk beverage and preparing method thereof | |
| CN101720967A (en) | Fruit and vegetable juice beverage fermented by Kefir fermenting agent and preparation method thereof | |
| CN107873841B (en) | Lactic acid bacteria beverage and production process thereof | |
| CN106234891A (en) | High-activity probiotics fermenting plant beverage that a kind of room temperature preserves and preparation method thereof | |
| CN106261363A (en) | A kind of probiotic bacteria fruit and vegerable enzyme beverage and preparation method thereof | |
| CN104305465B (en) | The preparation method of lactic acid bacteria fermentation type blue berry fruit juice | |
| CN104255930A (en) | Probiotics active soybean milk beverage and preparation method thereof | |
| CN109247472A (en) | A kind of lactobacillus-fermented fruit product and preparation method thereof | |
| CN107897386A (en) | Low alcohol Sourbean milk of a kind of aerogenesis and preparation method thereof | |
| CN106261368B (en) | Preparation method of grapefruit probiotic beverage | |
| CN110169520A (en) | A kind of lactic acid bacteria and saccharomycete DV10 cooperative fermentation mango drinks and its method | |
| CN113558161A (en) | Live-bacterium-type probiotic-fermented mulberry-juice functional beverage and preparation method thereof | |
| CN104397178A (en) | Kiwi fruit yoghourt | |
| CN110731437A (en) | fruit and vegetable fermented beverage and preparation method thereof | |
| CN107095097A (en) | A kind of lactobacillus-fermented blueberry drink and preparation method thereof | |
| KR100889952B1 (en) | Fermented food using carrot and manufacturing method thereof | |
| JP2012055278A (en) | Milk beverage and method for producing the same | |
| CN108041173A (en) | A kind of pure Semen Coicis acidified milk | |
| CN109393390A (en) | A kind of fermentation haw thorn slurry and preparation method | |
| CN109170437A (en) | A kind of viable type banana carrot composite juice beverage and preparation method thereof | |
| CN108308606A (en) | A kind of red algae drink preparation method and gained red algae drink based on marine microorganism ferment | |
| El-Sayed et al. | FERMENTED TOMATO JUICE (LYCOPERSICON ESCULENTUM MILL.) PRODUCED VIA LACTIC ACID BACTERIA DURING COLD STORAGE. | |
| CN105519669B (en) | Lycopene is promoting Yoghourt fermentation and is maintaining the application of viable count stability in Yoghourt shelf life |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200825 Address after: 11 Minfeng Road, Jingbin Industrial Park, Wuqing District, Tianjin Patentee after: MENGNIU DAIRY PRODUCTS (TIANJIN) Co.,Ltd. Address before: Helingeer Shengle Economic Zone Hohhot city the Inner Mongolia Autonomous Region 011500 Patentee before: Inner Mongolia Mengniu Dairy (Group) Co.,Ltd. |
|
| TR01 | Transfer of patent right |