CN105639374A - Jasminum-sambac-flower-flavor active lactic acid bacteria beverage and manufacturing method thereof - Google Patents
Jasminum-sambac-flower-flavor active lactic acid bacteria beverage and manufacturing method thereof Download PDFInfo
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- CN105639374A CN105639374A CN201511016285.9A CN201511016285A CN105639374A CN 105639374 A CN105639374 A CN 105639374A CN 201511016285 A CN201511016285 A CN 201511016285A CN 105639374 A CN105639374 A CN 105639374A
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- flower
- preferable
- milk
- arabian jasmine
- lactic acid
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 74
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 37
- 239000004310 lactic acid Substances 0.000 title claims abstract description 33
- 241000894006 Bacteria Species 0.000 title claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 title abstract description 20
- 235000013361 beverage Nutrition 0.000 title abstract description 15
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 24
- 238000001816 cooling Methods 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 16
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 15
- 239000000126 substance Substances 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 239000007864 aqueous solution Substances 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 235000020122 reconstituted milk Nutrition 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 241000186660 Lactobacillus Species 0.000 claims description 19
- 229940039696 lactobacillus Drugs 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 19
- 235000019985 fermented beverage Nutrition 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 235000020183 skimmed milk Nutrition 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000003963 antioxidant agent Substances 0.000 claims description 11
- 230000003078 antioxidant effect Effects 0.000 claims description 11
- 235000006708 antioxidants Nutrition 0.000 claims description 11
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 11
- 238000004321 preservation Methods 0.000 claims description 10
- 239000007858 starting material Substances 0.000 claims description 10
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- 229930091371 Fructose Natural products 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 244000057717 Streptococcus lactis Species 0.000 claims description 6
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 238000012859 sterile filling Methods 0.000 claims description 6
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 5
- 108010011485 Aspartame Proteins 0.000 claims description 5
- 241000194017 Streptococcus Species 0.000 claims description 5
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 5
- 229960004998 acesulfame potassium Drugs 0.000 claims description 5
- 239000000619 acesulfame-K Substances 0.000 claims description 5
- 239000000605 aspartame Substances 0.000 claims description 5
- 235000010357 aspartame Nutrition 0.000 claims description 5
- 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 claims description 5
- 229960003438 aspartame Drugs 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 235000021262 sour milk Nutrition 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 241000186869 Lactobacillus salivarius Species 0.000 claims description 4
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims description 4
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 4
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims description 4
- 229930003427 Vitamin E Natural products 0.000 claims description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 4
- 150000004676 glycans Chemical class 0.000 claims description 4
- 239000003112 inhibitor Substances 0.000 claims description 4
- 230000003647 oxidation Effects 0.000 claims description 4
- 238000007254 oxidation reaction Methods 0.000 claims description 4
- 229920001282 polysaccharide Polymers 0.000 claims description 4
- 239000005017 polysaccharide Substances 0.000 claims description 4
- 235000019165 vitamin E Nutrition 0.000 claims description 4
- 229940046009 vitamin E Drugs 0.000 claims description 4
- 239000011709 vitamin E Substances 0.000 claims description 4
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 3
- 241000186000 Bifidobacterium Species 0.000 claims description 3
- 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 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 239000004376 Sucralose Substances 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 3
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 3
- 235000019408 sucralose Nutrition 0.000 claims description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 3
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 239000004386 Erythritol Substances 0.000 claims description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 2
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 2
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims description 2
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims description 2
- 241000194054 Streptococcus uberis Species 0.000 claims description 2
- -1 Xylo-Mucine Substances 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims description 2
- 235000019414 erythritol Nutrition 0.000 claims description 2
- 229940009714 erythritol Drugs 0.000 claims description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 235000021433 fructose syrup Nutrition 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims description 2
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- 229960001462 sodium cyclamate Drugs 0.000 claims description 2
- 229940115922 streptococcus uberis Drugs 0.000 claims description 2
- 229940095064 tartrate Drugs 0.000 claims description 2
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims description 2
- 229940038773 trisodium citrate Drugs 0.000 claims description 2
- 229960004106 citric acid Drugs 0.000 claims 1
- 235000013618 yogurt Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- 240000005385 Jasminum sambac Species 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000012371 Aseptic Filling Methods 0.000 abstract 1
- 235000007457 Jasminum sambac Nutrition 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 239000003381 stabilizer Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 description 17
- 239000000047 product Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- 235000010254 Jasminum officinale Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000007306 turnover Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000003643 water by type Substances 0.000 description 3
- 239000008868 Flower Essence Substances 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 206010012335 Dependence Diseases 0.000 description 1
- 235000018958 Gardenia augusta Nutrition 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
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000207834 Oleaceae Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229940088623 biologically active substance Drugs 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23C9/13—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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/147—Helveticus
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/181—Salivarius
-
- 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
- A23V2400/231—Lactis
-
- 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
-
- 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
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a jasminum-sambac-flower-flavor active lactic acid bacteria beverage and a manufacturing method thereof. The method comprises the following steps: (1) preparing a jasminum sambac flower extract liquid; (2) reconstituting milk powder; (3) preparing a fermented milk base-material; and (4) sterilizing and cooling an aqueous solution containing a sweet substance and a stabilizing agent, mixing the aqueous solution with the fermented milk base-material, and performing acidity adjustment, homogenization, and aseptic filling to obtain the jasminum-sambac-flower-flavor active lactic acid bacteria beverage. The beverage has taste better than a beverage with added food essence does, and has excellent stability during a shelf-life.
Description
Technical field
The present invention relates to a kind of Flower of Arabian Jasmine flavored active lactic acid bacteria beverage and its preparation method.
Background technology
Fermentation type active lactic acid bacteria beverage is a kind of taking fresh breast or milk powder, plant protein powder, fruit vegetable juice or carbohydrate as raw material, through sterilization, cooling, inoculating lactic acid bacterium leavening agent cultivation and fermentation, the goods then obtained through dilution (adding the modulation such as water, sugar liquid in the emulsion after fermentation); In finished product, protein content is not less than 1.0% (m/V) and claims lactobacillus milk beverage, and protein content is not less than the title lactobacillus drink of 0.7% (m/V). In order to give this series products good local flavor, conventional way is by adding food flavour. Along with people's showing great attention to food safety, novel milky-drinks is becoming a kind of development trend to produce to add some nutrition classes or functional raw material in milky-drinks.
Flower of Arabian Jasmine is the flower of Oleaceae gelsemium plant jasmine, and different name white jasmin, little Nan are strong, mainly originate in Jiangsu, the ground such as Sichuan, Guangdong. Flower of Arabian Jasmine always enjoys people to like, has record in Ming Dynasty's LI Shi-Zhen Compendium of Material Medica, claims this flower " hot sweet temperature, neutralizes lower gas, out-of-the-way foul, controls the inferior dysentery abdomen addiction ". Containing the multiple biologically active substance such as flavones in reported literature Flower of Arabian Jasmine, body is had certain anti-oxidant, fall blood pressure, press down cancer, press down breast, antibacterial wait effect.
Brew due to Flower of Arabian Jasmine and need certain condition and time, drink not very convenient. And lactic acid fermented beverage is as the product of the conditioning enteron aisle of classics, extensively approved, if will inevitably become a together with tea can being combined in lactic acid fermented beverage deeply collect, by all age group crowd is a kind of by being, the multi-functional beverage that nutrition and health care acts on one always.
Summary of the invention
Technical problem to be solved by this invention is the bad flavor directly adding in jasmine flower essential oil or essence to product in prior art bring to overcome, and lacks nutrition, and provides a kind of Flower of Arabian Jasmine flavored active lactic acid bacteria beverage and its preparation method. The Flower of Arabian Jasmine flavored active lactic acid bacteria beverage of the present invention, local flavor is better than adding the local flavor of food flavour, and makes tea local flavor can keep good stability within the quality guaranteed period by the interpolation of antioxidant. The Flower of Arabian Jasmine flavored active lactic acid bacteria beverage that the Flower of Arabian Jasmine flavored active lactic acid bacteria beverage of the present invention can also be a lower fat, number of viable is higher.
The present invention provides the preparation method of a kind of Flower of Arabian Jasmine lactic acid fermented beverage, comprises the following steps:
(1) preparing Flower of Arabian Jasmine vat liquor: immersed by Flower of Arabian Jasmine in the water of 75 DEG C-85 DEG C, insulation lixiviate 10-15min, filters, and filtrate is described Flower of Arabian Jasmine vat liquor;
(2) milk powder restores: controls at 40-55 DEG C by the Flower of Arabian Jasmine vat liquor temperature that step (1) is obtained, mixes with antioxidant, skimmed milk powder, leaves standstill, and obtains the reconstituted milk containing Flower of Arabian Jasmine vat liquor; Wherein, described oxidation inhibitor is vitamins C and/or vitamin-E, and the addition of described oxidation inhibitor is 0.03%-0.07%; The antioxidant that described per-cent is described accounts for the mass percent of described reconstituted milk;
(3) by reconstituted milk obtained in step (2) through sterilization, cooling, after mixing with starter, heat-preservation fermentation, turns over cylinder, homogeneous, cooling, obtains fermented-milk base-material;
(4) by the aqueous solution containing sweet taste substance and stablizer, sterilization 5-10min at 90-95 DEG C, cooling, mixes with fermented-milk base-material, acid adjustment, homogeneous, sterile filling, obtains described Flower of Arabian Jasmine lactic acid fermented beverage.
In step (1), described Flower of Arabian Jasmine generally adopts superior Flower of Arabian Jasmine, it is desired to without rotten. The weight of described Flower of Arabian Jasmine is preferably the 0.5%-5% of described water weight, it is more preferable to be the 2.5%-5% of described water weight. Described filtration can adopt any feasible filter type visible insoluble composition of filtering naked eyes in this area, and gained filtrate is described Flower of Arabian Jasmine vat liquor, and described Flower of Arabian Jasmine vat liquor can suitably be lowered the temperature for subsequent use. Described " water of 75 DEG C-85 DEG C " are cooled to the water of 75 DEG C-85 DEG C after referring generally to boiling, the present invention preferably 80 DEG C.
In step (2), described skimmed milk powder refers generally to the skimmed milk powder that every index need to meet " national food safety standard-milk powder " GB19644. The mass content preferably less than 0.8% of fat in described skimmed milk powder; The preferred 32%-33% of the mass content of protein in described skimmed milk powder; The preferred 52%-56% of the mass content of lactose in described skimmed milk powder. The consumption of described skimmed milk powder can be selected with reference to the routine of this area, the preferred 9%-13% of the present invention, it is more preferable to 10-13%; Wherein, the skimmed milk powder that described per-cent is described accounts for the mass percent of described reconstituted milk.
In step (2), the described time left standstill can refer to this area routine and selects, the preferred 30min-45min of the present invention, it is more preferable to 35min-45min.
In step (2), the preferred 0.04-0.06% of the addition of described antioxidant, it is more preferable to 0.05%, wherein, the antioxidant that described per-cent is described accounts for the mass percent of described reconstituted milk.
In step (3), the routine that the described sterilization in " by reconstituted milk obtained in step (2) through sterilization, cooling " and the condition of cooling all can refer to this area is selected, sterilization conditions in the present invention is: preferred 90-95 DEG C of sterilization temperature, the preferred 5-10min of sterilizing time; Described cooling is preferably cooled to 37-45 DEG C, it is more preferable to 40-43 DEG C.
In step (3), described starter can be the starter of this area routine, one or more in described starter preferred liquid ferment agent for sour milk, freezing direct putting type ferment agent for sour milk and freeze-drying direct putting type ferment agent for sour milk. in the present invention, the bacterial classification of the described milk-acid bacteria in starter preferably includes: thermophilus streptococcus (Streptococcusthermophilus), bifidus bacillus (Bifidobacterium), Lactobacterium acidophilum (Lactobacillus.acidophilus), lactobacillus bulgaricus (Lactobacillusbulgaricus), lactobacterium casei (Lactobacillus.casei), lactobacillus salivarius (Lactobacillussalivarius), streptococcus uberis (Strept.lactis), lactobacillus rhamnosus (LactobacillusGG), Lactococcus lactis subsp.lactis (Lactococcuslactissubsp.Lactis), lactococcus lactis subsp (Lactococcuslactissubsp.Cremoris), Lactococcus lactis (Lactococcuslactis), one or more in Leuconostoc mesenteroides (Leuconostocmesenteroides) and lactobacterium helveticus (Lactobacillushelveticus),More preferably comprise lactobacterium casei (Lactobacillus.casei) and/or thermophilus streptococcus (Streptococcusthermophilus), it is further preferably lactobacterium casei (Lactobacillus.casei). The inoculum size of described milk-acid bacteria can refer to this area routine and selects, and the present invention is preferably every milliliter of reconstituted milk and adds 1 �� 106Cfu��4 �� 106Cfu, it is more preferable to 2 �� 106cfu��
In step (3), in described " heat-preservation fermentation turns over cylinder, homogeneous, cooling ", described heat-preservation fermentation, turn over cylinder, routine that the condition of homogeneous and cooling all can refer to this area selects. Wherein, preferred 37-45 DEG C of the temperature of described heat-preservation fermentation, it is more preferable to 40-43 DEG C. Described homogenizing temperature preferably less than 45 DEG C, it is more preferable to 37-40 DEG C; The preferred 18Mpa-25Mpa of the pressure of described homogeneous, it is more preferable to 18-20MPa. Described cooling is preferably cooled to 10-20 DEG C.
In step (4), the preferred 20-35% of addition of described fermented-milk base-material, it is more preferable to 25%-30%, the fermented-milk base-material that described per-cent is described accounts for the mass percent of described Flower of Arabian Jasmine lactic acid fermented beverage.
In step (4), described sweet taste substance can be the sweet taste substance of this area routine, it is preferable to one or more in fructose, white sugar, erythritol, fructose, high fructose syrup, aspartame, acesulfame potassium, Sucralose and Sodium Cyclamate. Described sweet taste substance addition can be the addition of this area routine, the preferred 6.5%-13% of the present invention, it is more preferable to 6.5%-10%; Wherein, the sweet taste substance that described per-cent is described accounts for the mass percent of described Flower of Arabian Jasmine lactic acid fermented beverage. The addition content of described aspartame, acesulfame potassium, steviol glycoside or Sucralose generally follows the regulation in GB2760 " foodstuff additive use hygienic standard ". In the present invention, the addition of acesulfame potassium preferably 0.01%; The addition of aspartame preferably 0.01%; The addition of described fructose preferably 1%; The preferred 6.4%-12% of the addition of described white sugar, it is more preferable to 6.4%-10%; Wherein, the sweet taste substance that described per-cent is described accounts for the mass percent of described Flower of Arabian Jasmine lactic acid fermented beverage. The preparation of described " containing the aqueous solution of sweet taste substance and stablizer " is generally and described sweet taste substance and described stablizer is dissolved in the water; Wherein, described when being dissolved in water, the temperature of water preferably 45 DEG C-70 DEG C, it is more preferable to 45 DEG C-65 DEG C.
In step (4), described stablizer can be the stablizer of this area routine, one or more in preferred pectin of the present invention, soybean polysaccharide, Xylo-Mucine, propylene glycol alginate and gelling gum. The addition of described stablizer can be selected with reference to the routine of this area, and the present invention preferably 0.3%��0.6%, it is more preferable to 0.4��0.5%; The stablizer that described per-cent is described accounts for the mass percent of described Flower of Arabian Jasmine lactic acid fermented beverage.
In step (4), the routine that the condition of described cooling all can refer to this area is selected, and described cooling is preferably cooled to 10-20 DEG C.
In step (4), the method for described acid adjustment and condition can be selected with reference to this area routine, and the present invention preferably adopts and adds acidity regulator to be adjusted to terminal acidity be 35-50 �� of T. Described acidity regulator can be the acidity regulator of this area routine, one or more in the preferred tartrate of the present invention, citric acid, Trisodium Citrate, oxysuccinic acid and lactic acid.The addition of described acidity regulator can be the addition of this area routine, the preferred 0.01%-0.2% of the present invention, more preferably 0.06%-0.1%, preferred 0.06%-0.08% further, the acidity regulator that described per-cent is described accounts for the mass percent of described Flower of Arabian Jasmine lactic acid fermented beverage.
In step (4), the method for described homogeneous and condition can be method and the condition of this area routine, the temperature of described homogeneous preferably 10 DEG C-20 DEG C; The preferred 18Mpa-25Mpa of the pressure of described homogeneous, it is more preferable to 18Mpa-20Mpa. After described sterile filling, also can comprise the step refrigerated by Flower of Arabian Jasmine lactic acid fermented beverage according to this area ordinary method. The method of described refrigeration and condition can be method and the condition of this area routine, the temperature of described refrigeration preferably 2 DEG C-6 DEG C.
Present invention also offers a kind of Flower of Arabian Jasmine wind flavored active lactic acid bacteria beverage adopting above-mentioned preparation method to obtain.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition, can arbitrary combination, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
The positive progressive effect of the present invention is: (1) the present invention is by adopting the flavour substances in specific technique lixiviate Flower of Arabian Jasmine, thus provide the lactobacillus drink of a kind of natural Flower of Arabian Jasmine local flavor, product special flavour is better than adding the local flavor of food flavour, and be rich in nutrition (2) the present invention Flower of Arabian Jasmine vat liquor can be adopted to restore milk powder, and by adding antioxidant, prevent the reductibility nutritive substance in drink oxidized, extend shelf-lives, it is achieved that the stability of product and clearly feeling; (3) the Flower of Arabian Jasmine flavored active lactic acid bacteria beverage that the lactic acid fermented beverage of the present invention can also be a lower fat, number of viable is higher, number of viable wherein can reach 1*10^8cfu/mL, meets the demand of human consumer.
Embodiment
Below by the mode of embodiment, the present invention is described further, but does not therefore limit the present invention among described scope of embodiments. The experimental technique of unreceipted concrete condition in the following example, conventionally and condition, or selects according to catalogue.
In the following example, if no special instructions: the per-cent described in step (2) represents that each component accounts for the mass percent of described reconstituted milk; Per-cent described in step (4) represents that each component accounts for the mass percent of described Flower of Arabian Jasmine lactic acid fermented beverage.
Preparation method in embodiment 1 the present embodiment, it comprises the steps:
(1) preparing Flower of Arabian Jasmine vat liquor: lower the temperature after adding hot water to boiling under natural pressure, treat that water temperature is down to 75 DEG C, add the Flower of Arabian Jasmine accounting for water weight 0.5%, insulation lixiviate 15min, filters, and filtrate is described Flower of Arabian Jasmine vat liquor;
(2) milk powder restores: control to add 13% skimmed milk powder at 40 DEG C, 0.05% vitamins C by above-mentioned steps (1) gained Flower of Arabian Jasmine vat liquor temperature, leaves standstill 30min, obtain the reconstituted milk containing Flower of Arabian Jasmine vat liquor after stirring and dissolving.
(3) reconstituted milk described in step (2) is incubated 5min at 95 DEG C of temperature, cools 45 DEG C, add thermophilus streptococcus 1 �� 106Cfu/mL reconstituted milk, lactobacillus bulgaricus 1 �� 106Cfu/mL reconstituted milk, 45 DEG C of heat-preservation fermentations to 6h, turn over cylinder, 45 DEG C, 18Mpa homogeneous, cooling, obtain fermented-milk base-material;
(4) with 70 DEG C of ingredient waters by 6.48% white sugar, the acesulfame potassium of 0.01%, the aspartame of 0.01%, and the pectin of 0.3%, 0.2% soybean polysaccharide, 0.1% gelling gum, 95 DEG C, 5min sterilization is also cooled to 20 DEG C;Being mixed with 20% fermented-milk base-material by above-mentioned mixed solution, regulate acidity to 50 �� T with 0.1% citric acid, 10 DEG C, 20Mpa homogeneous, sterile filling, obtains Flower of Arabian Jasmine taste lactobacillus drink.
Preparation method in embodiment 2 the present embodiment, it comprises the steps:
(1) preparing Flower of Arabian Jasmine vat liquor: lower the temperature after adding hot water to boiling under natural pressure, treat that water temperature is down to 85 DEG C, add the Flower of Arabian Jasmine accounting for water weight 5%, insulation lixiviate 10min, filters, and filtrate is described Flower of Arabian Jasmine vat liquor;
(2) milk powder restores: control to add 9% skimmed milk powder at 50 DEG C, 0.07% vitamin-E by above-mentioned steps (1) gained Flower of Arabian Jasmine vat liquor temperature, leaves standstill 45min, obtain the reconstituted milk containing Flower of Arabian Jasmine vat liquor after stirring and dissolving.
(3) reconstituted milk described in step (2) is incubated 10min at 90 DEG C of temperature, cools 37 DEG C, with starter lactobacterium casei 1 �� 106Cfu/mL reconstituted milk, lactobacterium helveticus 1 �� 106Cfu/mL reconstituted milk, 37 DEG C of heat-preservation fermentations to 24h, turn over cylinder, 37 DEG C, 18Mpa homogeneous, cooling, obtain fermented-milk base-material;
(4) with 45 DEG C of ingredient waters by 12% white sugar, the fructose of 1% and 0.3% Xylo-Mucine dissolve, 90 DEG C, 10min sterilization is also cooled to 10 DEG C; Being mixed with 35% fermented-milk base-material by above-mentioned mixed solution, regulate acidity to 35 �� T with 0.01% oxysuccinic acid, 20 DEG C, 18Mpa homogeneous, sterile filling, obtains Flower of Arabian Jasmine taste lactobacillus drink.
Preparation method in embodiment 3 the present embodiment, it comprises the steps:
(1) preparing Flower of Arabian Jasmine vat liquor: lower the temperature after adding hot water to boiling under natural pressure, treat that water temperature is down to 80 DEG C, add the Flower of Arabian Jasmine accounting for water weight 2.5%, insulation lixiviate 15min, filters, and filtrate is described Flower of Arabian Jasmine vat liquor;
(2) milk powder restores: control to add 10% skimmed milk powder at 45 DEG C, 0.03% vitamins C by above-mentioned steps (1) gained Flower of Arabian Jasmine vat liquor temperature, leaves standstill 35min, obtain the reconstituted milk containing Flower of Arabian Jasmine vat liquor after stirring and dissolving.
(3) reconstituted milk described in step (2) is incubated 10min at 90 DEG C of temperature, cools 40 DEG C, add thermophilus streptococcus 1 �� 106Cfu/mL reconstituted milk, lactobacillus bulgaricus 1 �� 106Cfu/mL reconstituted milk, bifidus bacillus (Bifidobacterium) 1 �� 106Cfu/mL reconstituted milk, Lactobacterium acidophilum (Lactobacillus.acidophilus) 1 �� 106Cfu/mL reconstituted milk, 43 DEG C of heat-preservation fermentations to 6h, turn over cylinder, 40 DEG C, 20Mpa homogeneous, cooling, obtain fermented-milk base-material;
(4) with 65 DEG C of ingredient waters by 10% white sugar, and 0.3% soybean polysaccharide, 0.1% propylene glycol alginate, 95 DEG C, 5min sterilization is also cooled to 20 DEG C; Being mixed with 25% fermented-milk base-material by above-mentioned mixed solution, regulate acidity to 50 �� T with 0.1% citric acid, 10 DEG C, 20Mpa homogeneous, sterile filling, obtains Flower of Arabian Jasmine taste lactobacillus drink.
Comparative example 1: do not add vitamins C and vitamin-E, the other the same as in Example 3.
Comparative example 2: in step (2), use is not added purifying waste water of Flower of Arabian Jasmine vat liquor and restored by skimmed milk powder, step (4) uses jasmine flower essence 0.05%, the other the same as in Example 3, wherein, the jasmine flower essence that described per-cent is described accounts for the mass percent of described Flower of Arabian Jasmine lactic acid fermented beverage.
Comparative example 3: insulation extraction time is 40min, the other the same as in Example 3.
The examination criteria GB16321 (sense organ standard formula is as shown in table 1) of the organoleptic test according to lactobacillus drink, to the obtained Flower of Arabian Jasmine local flavor lactobacillus drink of the embodiment of the present invention 3, and comparative example 1 and comparative example 2, carrying out mouthfeel and flavor evaluation experiment, examination by sensory organs project is: outward appearance, structural state, mouthfeel, local flavor, sour-sweet degree.The sensory evaluation scores standard of lactobacillus drink is as shown in table 1, and participating in this experiment number is 30 people, and the result of the sensory evaluation scores of lactobacillus drink is as shown in table 2.
The sensory evaluation scores standard of table 1 lactobacillus drink
The sensory evaluation result of table 2 lactobacillus drink
The sensory evaluation result display of table 2: be compared to embodiment 3, the mouthfeel of the product after interpolation essence and the scoring of local flavor are all lower; Comparative example 1 does not add antioxidant adding after Flower of Arabian Jasmine vat liquor, and after 21 days, the outward appearance of product, structural state and local flavor, mouthfeel aspect all has and reduces significantly.
Claims (10)
1. the preparation method of a Flower of Arabian Jasmine lactic acid fermented beverage, it is characterised in that, it comprises the following steps:
(1) preparing Flower of Arabian Jasmine vat liquor: immersed by Flower of Arabian Jasmine in the water of 75 DEG C-85 DEG C, insulation lixiviate 10-15min, filters, and filtrate is described Flower of Arabian Jasmine vat liquor;
(2) milk powder restores: controls at 40-55 DEG C by the Flower of Arabian Jasmine vat liquor temperature that step (1) is obtained, mixes with antioxidant, skimmed milk powder, leaves standstill, and obtains the reconstituted milk containing Flower of Arabian Jasmine vat liquor; Wherein, described oxidation inhibitor is vitamins C and/or vitamin-E, the addition 0.03%-0.07% of described oxidation inhibitor; The antioxidant that described per-cent is described accounts for the mass percent of described reconstituted milk;
(3) by reconstituted milk obtained in step (2) through sterilization, cooling, after mixing with starter, heat-preservation fermentation, turns over cylinder, homogeneous, cooling, obtains fermented-milk base-material;
(4) by the aqueous solution containing sweet taste substance and stablizer, sterilization 5-10min at 90-95 DEG C, cooling, mixes with fermented-milk base-material, acid adjustment, homogeneous, sterile filling, obtains described Flower of Arabian Jasmine lactic acid fermented beverage.
2. preparation method as claimed in claim 1, it is characterised in that, the weight of described Flower of Arabian Jasmine is the 0.5%-5% of described water weight, it is preferable to the 2.5%-5% of described water weight; And/or, described " water of 75 DEG C-85 DEG C " are be cooled to the water of 75 DEG C-85 DEG C after boiling, it is preferable that the water of 80 DEG C.
3. preparation method as claimed in claim 1, it is characterised in that,
The consumption of described skimmed milk powder is 9%-13%, it is preferable that 10-13%;
And/or, the addition of described antioxidant is 0.04-0.06%, it is preferable that 0.05%;
Wherein, described per-cent is the mass percent that each component accounts for described reconstituted milk.
4. preparation method as claimed in claim 1, it is characterised in that,
In step (3), in described " by reconstituted milk obtained in step (2) through sterilization, cooling ", the condition of described sterilization is: sterilization temperature 90-95 DEG C, sterilizing time 5-10min; Described being cooled to is cooled to 37-45 DEG C, it is preferable that to 40-43 DEG C;
And/or, in step (3), in described " heat-preservation fermentation turns over cylinder, homogeneous, cooling ", the temperature of described heat-preservation fermentation is 37-45 DEG C, it is preferable that 40-43 DEG C; The temperature of described homogeneous is less than 45 DEG C, it is preferable that 37-40 DEG C; The pressure of described homogeneous is 18Mpa-25Mpa, it is preferable that 18-20MPa; Described being cooled to is cooled to 10-20 DEG C.
5. preparation method as claimed in claim 1, it is characterised in that, described starter is one or more in liquid yogurt starter, freezing direct putting type ferment agent for sour milk and freeze-drying direct putting type ferment agent for sour milk, the bacterial classification of the described milk-acid bacteria in starter comprises: thermophilus streptococcus (Streptococcusthermophilus), bifidus bacillus (Bifidobacterium), Lactobacterium acidophilum (Lactobacillus.acidophilus), lactobacillus bulgaricus (Lactobacillusbulgaricus), lactobacterium casei (Lactobacillus.casei), lactobacillus salivarius (Lactobacillussalivarius), streptococcus uberis (Strept.lactis), lactobacillus rhamnosus (LactobacillusGG), Lactococcus lactis subsp.lactis (Lactococcuslactissubsp.Lactis), lactococcus lactis subsp (Lactococcuslactissubsp.Cremoris), Lactococcus lactis (Lactococcuslactis), one or more in Leuconostoc mesenteroides (Leuconostocmesenteroides) and lactobacterium helveticus (Lactobacillushelveticus),The inoculum size of described milk-acid bacteria is that every milliliter of reconstituted milk adds 1 �� 106Cfu��4 �� 106Cfu, it is preferable that 2 �� 106cfu��
6. preparation method as claimed in claim 1, it is characterised in that,
Described sweet taste substance is one or more in fructose, white sugar, erythritol, fructose, high fructose syrup, aspartame, acesulfame potassium, Sucralose and Sodium Cyclamate;
And/or, described stablizer is one or more in pectin, soybean polysaccharide, Xylo-Mucine, propylene glycol alginate and gelling gum.
7. preparation method as claimed in claim 1, it is characterised in that, the addition of described fermented-milk base-material is 20-35%, it is preferable that 25%-30%; Described sweet taste substance addition is 6.5%-13%, it is preferable that 6.5%-10%; The addition of described stablizer is 0.3%��0.6%, it is preferable that 0.4��0.5%; Wherein, described per-cent is the mass percent accounting for described Flower of Arabian Jasmine lactic acid fermented beverage.
8. preparation method as claimed in claim 1, it is characterised in that,
In step (4), described being cooled to is cooled to 10-20 DEG C;
In step (4), in order to add acidity regulator, to be adjusted to terminal acidity be 35-50 �� of T in described acid adjustment;
In step (4), the temperature of described homogeneous is 10 DEG C-20 DEG C; The pressure of described homogeneous is 18Mpa-25Mpa, it is preferable that 18Mpa-20Mpa.
9. preparation method as claimed in claim 8, it is characterised in that, described acidity regulator is one or more in tartrate, citric acid, Trisodium Citrate, oxysuccinic acid and lactic acid; The addition of described acidity regulator is 0.01%-0.2%, it is preferable that 0.06%-0.1%, it is more preferable to 0.06%-0.08%, and the acidity regulator that described per-cent is described accounts for the mass percent of described Flower of Arabian Jasmine lactic acid fermented beverage.
10. the Flower of Arabian Jasmine lactic acid fermented beverage that preparation method as described in an item as arbitrary in claim 1-9 prepares.
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| CN115633716A (en) * | 2021-07-19 | 2023-01-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flower-fragrance fermented milk beverage and preparation method thereof |
| CN115633716B (en) * | 2021-07-19 | 2024-01-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flower-flavored fermented milk beverage and preparation method thereof |
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