CN105851227A - Method (model) for predicating shelf life of lactobacillus beverages - Google Patents
Method (model) for predicating shelf life of lactobacillus beverages Download PDFInfo
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- CN105851227A CN105851227A CN201610168933.0A CN201610168933A CN105851227A CN 105851227 A CN105851227 A CN 105851227A CN 201610168933 A CN201610168933 A CN 201610168933A CN 105851227 A CN105851227 A CN 105851227A
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- shelf life
- stability
- lactobacillus
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- lactobacillus beverage
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a method (model) for predicating the shelf life of lactobacillus beverages. According to the invention, milk powder of different heating degrees is used as a raw material, lactobacillus beverages are produced by using different processes, and a stability analyzer is used for stability analysis of the lactobacillus beverages in different storage periods, so the shelf life of the lactobacillus beverages is predicted; and thus, models in which different formulas correspond to different stability correlation analysis data and different shelf life are obtained. The method is novel and simple to operate and can obtain a series of reliable data through simple instrument operation; relative errors of obtained predicted values of the shelf life are within +/-5%, so accuracy is high; changes of the physical and chemical properties of the lactobacillus beverages are researched by determining the viscosity of the beverages, the concentration and size of particles, the migration rate of particles and stability dynamic indexes, so obtained results are reasonable and convincing; thus, the method can be used for accurate prediction of the rest shelf life of lactobacillus beverages and can be used for learning about the quality state and freshness of lactobacillus beverages.
Description
Technical field
The present invention relates to a kind of method predicting milk product shelf life, the particularly method of lactobacillus beverage shelf life.
Background technology
Lactobacillus beverage is the new beverage that the double nutrition and health care grown up in recent years are integrated.This beverage have acid,
The flavour combined sweet, fragrant, does not contain only protein, carbohydrate, possibly together with abundant ore deposit on finished product composition
Material and vitamin etc..Lactobacillus beverage not only special taste is nutritious, also has preferable health care.Along with people are raw
Running water is flat constantly to be improved, and the idea of consumable beverage just changes to health-care nutritive from hobby type beverage, develops lactic acid bacteria drink
The market potential of material is very big, and social benefit is notable.At present, market in all parts of the country occurs in that this type of beverage the most to some extent,
Deeply welcome by consumer.
In the actual production process of lactobacillus beverage, product quality is difficult to control to, easily occur cotton-shaped, be layered, the phenomenon such as precipitation,
Have a strong impact on consumer's acceptance level to this series products, constrain the development of leben industry.
In recent years, Chinese scholars is a lot of to the research of lactobacillus beverage stability, mostly relates to lactobacillus beverage and makes work
The optimization of skill condition, especially stabilizer are in the majority on the research of the impact of lactobacillus beverage, but the most systematic proposition is fermented
The method model that milk beverage produces, brings a lot of inconvenience to Producer.
Summary of the invention
It is an object of the invention to obtain the shelf life forecasting model of lactobacillus beverage.
It is to use different process with the milk powder of different denaturation degrees as raw material that the present invention obtains the method for forecast model, adds not
Cook leben with stabilizer, then utilize analysis of stability analyzer that its stability system is furtherd investigate, and predict that it is protected
The matter phase, obtain the model of the parameter of a set of different shelf life requirements correspondence difference coefficient of stability.The present invention is to produce not in factory
There is provided theoretical foundation with the leben of shelf life, make production process simplification, standardization, standardization, there is stronger reality
Trample meaning.
The preparation method of the leben that the present invention relates to is: mixed with glucose by skimmed milk powder, is hydrated 30min, mistake
Filter, homogenizing, sterilizing (brown stain), be down to 30-40 DEG C, and point two kinds of conditions after strain that add are fermented, ferment afterwards with add
Added with white sugar, glucose etc. solution mix, then with 5% citric acid solution tune pH to 3.4-3.5, constant volume, homogenizing,
Fill, preservation.
In above-mentioned preparation method, hydration temperature is 45-50 DEG C.
In above-mentioned preparation method, processing condition is 18-20MPa.
In above-mentioned preparation method, two kinds of fermentation conditions are respectively 37 DEG C, 72h and 42 DEG C, 4-6h.
In above-mentioned preparation method, when the citric acid solution with 5% adjusts pH, it then follows stir the principle added slowly soon.
Detailed description of the invention
The present invention can be best understood from, it addition, embodiment is interpreted as illustrative by following specific embodiments
, and unrestricted the scope of the present invention, the spirit and scope of the invention are only limited by claims.
Embodiment 1: the preparation of lactobacillus beverage
(1) raw material is checked and accepted: detects raw material, carries out subsequent operation after indices is qualified.
(2) hydration is filtered: mixed with glucose by skimmed milk powder, is hydrated 30min, then uses yarn under the conditions of 45-50 DEG C
Cloth filters.
(3) pressurization homogenization: the solution after filtering carries out homogenizing under the conditions of 18-20MPa.
(4) sterilizing (brown stain): by the sterilizing 90min at 95 DEG C of the solution high-pressure sterilizing pot after homogenizing.
(5) strain fermentation is added: add strain 1 after the solution after sterilizing is cooled to 30-40 DEG C, be then placed on
The incubator fermentation 37h of 37 DEG C.Ferment and be placed on after-ripening 1-2d in 4 DEG C of refrigerators, standby.
(6) dispensing is dissolved: dissolve white sugar, glucose, the mixture of sodium citrate with the drinking water of 70-80 DEG C, high
Speed stirring is to deposit-free.
(7) sterilizing: the solution sterilizing 5min at 95 DEG C that will prepare.
(8) add fermentation base material: the solution after sterilizing is cooled to 20-30 DEG C, add fermentation base material, stir 10-20min.
(9) pH is adjusted: the citric acid solution with 5% adjusts pH to 3.4-3.5.
(10) fill: the beverage constant volume that will prepare, homogenizing, fill.
Embodiment 2: the preparation of lactobacillus beverage
(1) raw material is checked and accepted: detects raw material, carries out subsequent operation after indices is qualified.
(2) hydration is filtered: mixed with glucose by skimmed milk powder, is hydrated 30min, then uses yarn under the conditions of 45-50 DEG C
Cloth filters.
(3) pressurization homogenization: the solution after filtering carries out homogenizing under the conditions of 18-20MPa.
(4) sterilizing (brown stain): by the sterilizing 90min at 95 DEG C of the solution high-pressure sterilizing pot after homogenizing.
(5) strain fermentation is added: add strain 2 after the solution after sterilizing is cooled to 30-40 DEG C, be then placed on
The incubator fermentation 4-6h of 42 DEG C.Ferment and be placed on after-ripening 1-2d in 4 DEG C of refrigerators, standby.
(6) dispensing is dissolved: dissolve white sugar, glucose, the mixture of sodium citrate with the drinking water of 70-80 DEG C, high
Speed stirring is to deposit-free.
(7) sterilizing: the solution sterilizing 5min at 95 DEG C that will prepare.
(8) add fermentation base material: the solution after sterilizing is cooled to 20-30 DEG C, add fermentation base material, stir 10-20min.
(9) pH is adjusted: the citric acid solution with 5% adjusts pH to 3.4-3.5.
(10) fill: the beverage constant volume that will prepare, homogenizing, fill.
After lactobacillus beverage produces, preserving in being placed on well calorstat with glass bottle packaging immediately, irregularly sampling carries out stable
The parametric measurement of property, and carry out subjective appreciation；
Set up the model that the stability parameter of lactobacillus beverage changes along with storage time；
The shelf life obtained as basis for estimation using stability parameter, sets up shelf life forecasting model.
Claims (5)
1. the method predicting lactobacillus beverage shelf life model, it is characterised in that: lactobacillus beverage is preserved the regular hour
After, determine lactobacillus beverage viscosity, granule density and particle diameter, particle migration speed and stability kinetic index, thus
Predict its shelf life, thus obtain the model that different formulations and different stability correlation analysis data, different shelf life are corresponding；Tool
Body step is as follows: (1) produces lactobacillus beverage according to assistant ingredients different process；(2), after lactobacillus beverage produces, glass is used immediately
Bottle packages and is placed on storage in calorstat, and irregularly sampling carries out the parametric measurement of stability, and carries out subjective appreciation；(3) set up
The model that stability parameter changes along with storage time；(4) shelf life obtained as basis for estimation using stability parameter, sets up goods
Frame phase forecast model.(5) predict by the stability analysis data of the lactobacillus beverage being housed at a temperature of 4 DEG C-8 DEG C and verify shelf
The accuracy of phase model；(6) organoleptic indicator is mainly used for combination stability analytical data and considers to determine lactobacillus beverage
Shelf life.
A kind of method predicting lactobacillus beverage shelf life model the most as claimed in claim 1, it is characterised in that: select difference to be subject to
The skimmed milk powder of hot degree is test raw material.
A kind of method predicting lactobacillus beverage shelf life model the most as claimed in claim 1, it is characterised in that: produce lactic acid bacteria
The different process that beverage is used be respectively the short time (4-6h) ferment and add stabilizer and long-time (72h) fermentation without
Stabilizer two kinds.
A kind of method predicting lactobacillus beverage shelf life model the most as claimed in claim 1, it is characterised in that: two kinds of techniques are raw
It is both needed under conditions of 18-20MPa after milk powder restores before after fermentation, after fermentation and beverage preparation completes during lactic acid-producing bacteria beverage
Carry out homogenizing.
A kind of method predicting lactobacillus beverage shelf life model the most as claimed in claim 1, it is characterised in that: by accordingly
Stability parameter com-parison and analysis, draws lactobacillus beverage each index Change Law of Quality, thus predicts the shelf life of lactobacillus beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610168933.0A CN105851227A (en) | 2016-03-22 | 2016-03-22 | Method (model) for predicating shelf life of lactobacillus beverages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610168933.0A CN105851227A (en) | 2016-03-22 | 2016-03-22 | Method (model) for predicating shelf life of lactobacillus beverages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851227A true CN105851227A (en) | 2016-08-17 |
Family
ID=56625392
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610168933.0A Pending CN105851227A (en) | 2016-03-22 | 2016-03-22 | Method (model) for predicating shelf life of lactobacillus beverages |
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| CN (1) | CN105851227A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110133202A (en) * | 2019-05-20 | 2019-08-16 | 梁志鹏 | A kind of method and device of the food materials monitoring freshness of intelligent kitchen |
| CN111159635A (en) * | 2020-01-13 | 2020-05-15 | 青岛蔚蓝生物股份有限公司 | Establishment and application method of shelf life prediction model of liquid probiotic |
| CN113243476A (en) * | 2021-05-07 | 2021-08-13 | 广州市纳趣尔食品有限责任公司 | Compound natural carotene pigment product and preparation method thereof |
-
2016
- 2016-03-22 CN CN201610168933.0A patent/CN105851227A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 张立永: "酸乳饮料贮藏期理化参数变化动力学及产品稳定性预测方法研究", 《中国优秀硕士论文全文数据库》 * |
| 蔡超: "酸奶在贮存期间参数的变化和对货架期寿命预测模型的研究", 《中国优秀硕士学位论文全文数据库》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110133202A (en) * | 2019-05-20 | 2019-08-16 | 梁志鹏 | A kind of method and device of the food materials monitoring freshness of intelligent kitchen |
| CN111159635A (en) * | 2020-01-13 | 2020-05-15 | 青岛蔚蓝生物股份有限公司 | Establishment and application method of shelf life prediction model of liquid probiotic |
| CN111159635B (en) * | 2020-01-13 | 2023-08-29 | 青岛蔚蓝生物股份有限公司 | Method for establishing and applying liquid probiotic shelf life prediction model |
| CN113243476A (en) * | 2021-05-07 | 2021-08-13 | 广州市纳趣尔食品有限责任公司 | Compound natural carotene pigment product and preparation method thereof |
| CN113243476B (en) * | 2021-05-07 | 2022-02-11 | 广州市纳趣尔食品有限责任公司 | Compound natural carotene pigment product and preparation method thereof |
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Application publication date: 20160817 |
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| RJ01 | Rejection of invention patent application after publication |