CN105918457A - Preparation method of high-stability non-viable bacterium type brown lactic acid bacteria beverage - Google Patents
Preparation method of high-stability non-viable bacterium type brown lactic acid bacteria beverage Download PDFInfo
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- CN105918457A CN105918457A CN201610259114.7A CN201610259114A CN105918457A CN 105918457 A CN105918457 A CN 105918457A CN 201610259114 A CN201610259114 A CN 201610259114A CN 105918457 A CN105918457 A CN 105918457A
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- CN
- China
- Prior art keywords
- lactic acid
- acid bacteria
- bacteria beverage
- beverage
- type brown
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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 110
- 235000013361 beverage Nutrition 0.000 title claims abstract description 85
- 241000894006 Bacteria Species 0.000 title claims abstract description 60
- 239000004310 lactic acid Substances 0.000 title claims abstract description 55
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 239000004365 Protease Substances 0.000 claims abstract description 42
- 108091005804 Peptidases Proteins 0.000 claims abstract description 30
- 239000003381 stabilizer Substances 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 29
- 235000019419 proteases Nutrition 0.000 claims description 29
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000001816 cooling 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
- 108010004032 Bromelains Proteins 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 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 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
- 235000019835 bromelain Nutrition 0.000 claims description 5
- 150000004676 glycans Chemical class 0.000 claims description 5
- 230000000813 microbial effect Effects 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 229920001282 polysaccharide Polymers 0.000 claims description 5
- 239000005017 polysaccharide Substances 0.000 claims description 5
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 5
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 5
- 108010011485 Aspartame Proteins 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 4
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 4
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 108090000526 Papain Proteins 0.000 claims description 4
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 4
- 108090000631 Trypsin Proteins 0.000 claims description 4
- 102000004142 Trypsin Human genes 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000000605 aspartame Substances 0.000 claims description 4
- 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 4
- 235000010357 aspartame Nutrition 0.000 claims description 4
- 229960003438 aspartame Drugs 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 229940109275 cyclamate Drugs 0.000 claims description 4
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims description 4
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 235000019834 papain Nutrition 0.000 claims description 4
- 229940055729 papain Drugs 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 229940013618 stevioside Drugs 0.000 claims description 4
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 4
- 235000019202 steviosides Nutrition 0.000 claims description 4
- 239000012588 trypsin Substances 0.000 claims description 4
- 108090000270 Ficain Proteins 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 235000019836 ficin Nutrition 0.000 claims description 3
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 239000004376 Sucralose Substances 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- 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 2
- 150000008163 sugars Chemical class 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims 1
- 239000002245 particle Substances 0.000 abstract description 14
- 238000001556 precipitation Methods 0.000 abstract description 8
- 238000006243 chemical reaction Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 description 16
- 150000001875 compounds Chemical class 0.000 description 14
- 102000011632 Caseins Human genes 0.000 description 13
- 108010076119 Caseins Proteins 0.000 description 13
- 239000005018 casein Substances 0.000 description 12
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 12
- 235000021240 caseins Nutrition 0.000 description 12
- 235000018102 proteins Nutrition 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 12
- 108090000623 proteins and genes Proteins 0.000 description 12
- 230000007062 hydrolysis Effects 0.000 description 11
- 238000006460 hydrolysis reaction Methods 0.000 description 11
- 239000000047 product Substances 0.000 description 11
- 241000186660 Lactobacillus Species 0.000 description 8
- 229940039696 lactobacillus Drugs 0.000 description 8
- 108010001441 Phosphopeptides Proteins 0.000 description 7
- 230000007423 decrease Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 5
- 239000000693 micelle Substances 0.000 description 5
- 230000017854 proteolysis Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000013618 particulate matter Substances 0.000 description 4
- 108010056119 protease So Proteins 0.000 description 4
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 239000004832 casein glue Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010014172 Factor V Proteins 0.000 description 1
- 101710138623 Kappa-casein Proteins 0.000 description 1
- 241000406668 Loxodonta cyclotis Species 0.000 description 1
- 206010068052 Mosaicism Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002293 adipogenic effect Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011325 microbead Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 210000003765 sex chromosome Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000021247 β-casein Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23V2400/125—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
- A23V2400/165—Paracasei
-
- 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
- A23V2400/169—Plantarum
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation method of a high-stability non-viable bacterium type brown lactic acid bacteria beverage. Glucose and proteases are added to skimmed milk powder, a Maillard reaction is performed, and then processes of performing fermentation, regulating auxiliary materials and the like are performed, so that the lactic acid bacteria beverage is finally prepared. The average particle diameter of particulate matters in the prepared lactic acid bacteria beverage is controlled within the range of 700-900nm, the problems that the non-viable bacterium type brown lactic acid bacteria beverage is easy to bleed, and generates precipitation in the guarantee period are solved, the addition quantity of a stabilizing agent is reduced, and the production cost is reduced. The preparation method disclosed by the invention is suitable for preparing the high-stability non-viable bacterium type brown lactic acid bacteria beverage.
Description
Technical field
The invention belongs to field of food, relate to a kind of brown lactic acid bacteria beverage, specifically a kind of high stability non-live
The preparation method of bacterial type brown lactic acid bacteria beverage.
Background technology
Along with improving constantly of living standards of the people, people not only rest on this one side of quenching one's thirst to the demand of beverage, right
Nutrition, healthy pursuit are the strongest.Light brown lactic acid bacteria beverage be exactly to cater to consumer demand and research and develop one
Class new product.Owing to processing through brown stain, finished product is light brown, has salubrious mouthfeel, and raw material uses skimmed milk, fat content
Close to zero, being possible not only to avoid the absorption of fat, it is also possible to promote intestinal peristalsis promoting, facilitating digestion absorbs, and prevents constipation, deep by wide
The favor of big consumer.
Lactobacillus beverage is formed through specific processes by milk or milk powder, water, sugar and other multiple additives.Wherein
Existing protein microbeads forms big suspension, has again adipogenic emulsion, also has by sugared the most molten with what additive was formed
Liquid, therefore lactobacillus beverage is the heterogeneous system of a kind of instability.In Lac Bovis seu Bubali, casein accounts for 80% left side of total protein content
The right side, it is presented in casein non-phosphopeptides.Casein non-phosphopeptides can in Lac Bovis seu Bubali stable existence, be due to casein glue intergranular
The electrostatic repulsion existed and sterically hindered effect, the latter is deciding factor.Casein non-phosphopeptides in Lac Bovis seu Bubali with negative
Net charge, in neutral conditions, has electrostatic repulsion between micelle, casein can be promoted stable.Casein non-phosphopeptides network
Surface is κ-CN layer, and the C-end with hydrophilic interaction stretches to water layer, makes micelle surface form " hair " structure, is i.e. polymerized
Body brush, in applicable solvent, the stability action of micelle can increase, otherwise, poly brush there will be collapse phenomenon, makes breast body
System's cohesion.
In Lac Bovis seu Bubali, caseic isoelectric point, IP is pH4.6, and at a low ph, the ξ of casein non-phosphopeptides-current potential reduces, part α,
Beta-casein dissolution, colloidal calcium phosphate dissolves, and when its concentration is reduced to 30%, the integrity of micelle is destroyed, and micelle is carried
Net charge reduce, the electrostatic repulsion of casein glue intergranular reduces；Meanwhile, be positioned at casein non-phosphopeptides surface has space
" hair " structure of steric hindrance collapses, and cohesion occurs in casein non-phosphopeptides.
The pH of lactobacillus beverage is between 3.6-4.4, and less than casein isoelectric point, IP, now, casein is in highly unstable
Determining state, if not taking effective ways, casein non-phosphopeptides certainly will be assembled, and causes layering, precipitation.
From Stokes law, lactoprotein particle radii are the least, and lactobacillus beverage viscosity is the biggest, and lactic acid beverage precipitates
Speed is the slowest, and beverage is the longest for stabilization time.Visible, under conditions of soluble solid content is constant, in certain limit, brown
The stability of lactic acid bacteria beverage is relevant to molecular size range and pH value of solution, and molecular weight is the biggest, and pH value of solution is the lowest, and system is the most unstable
Fixed, it is necessary to add substantial amounts of stabilizer.Along with the increase of stabilizer addition, the viscosity of system increases therewith, when system
When viscosity increases, stability also can improve accordingly, but viscosity increases too high meeting and causes mouthfeel the thickest, and sense of eking out a living ultimately results in sense
Official's score reduces；It addition, use stabilizer to not only increase cost in a large number, also it is unfavorable for the health of consumer simultaneously.
Non-viable type brown lactic acid bacteria beverage is due to normal temperature storage, and the shelf-life is generally 4-6 individual month, to stability requirement relatively
High.Research in terms of lactobacillus beverage stability at present focuses primarily upon stabilizer formula and technique, and to the fewest
The discussion that ground use stabilizer improves system stability is less.
Summary of the invention
The technical problem to be solved in the present invention, is to provide the preparation of a kind of high stability non-viable type brown lactic acid bacteria beverage
Method, adds protease, carries out Enzymic reaction in skimmed milk powder hydro-combination process, being subsequently adding glucose, to carry out Mei Lade anti-
Should, finally prepare lactic acid bacteria beverage through processes such as everfermentation, adjuvant regulations after reaction, the average particle of particulate matter in lactic acid bacteria beverage
Footpath controls in the range of 700-900nm, stable to solve non-viable type brown lactic acid bacteria beverage bleed, precipitation etc. within the shelf-life
Sex chromosome mosaicism, reduces the interpolation of stabilizer, reduces production cost.
For solving above-mentioned technical problem, the technical solution used in the present invention is:
A kind of preparation method of high stability non-viable type brown lactic acid bacteria beverage, it carries out according to steps order:
(1) skimmed milk powder of 2.8～4.2 weight portions is dissolved in 35～55 DEG C, 19.6～29.4 weight portion pure water in,
And it is added thereto to 0.05～0.1 weight portion protease, at 35～55 DEG C, stand 0.2～1h, obtain A;
(2) A adds the glucose of 1.5～3.0 weight portions, at 95～98 DEG C, is incubated 1.5～3h, obtains B；
(3) by 1 × 10 after B cooling6～9 × 106The inoculum concentration inoculating starter of cfu/mL, 36～39 DEG C of fermentations are to acidity 140
～200 ° of T, obtain C after cooling；
(4) 20～50 weight portion pure water are heated to 35～50 DEG C, be added thereto to 3.5～5.5 weight portion white sugars and
2.0～5.0 weight portion high fructose syrups, after fully dissolving, solution is warming up to 75～80 DEG C, by 0.05～0.2 weight portion stabilizer,
0.02～0.04 weight portion sweeting agent adds solution, and after fully dissolving, solution is cooled to less than 25 DEG C, obtains D；
(5) acid adjustment after being mixed by D with C, perfumery, stir, constant volume, homogenizing, and sterilize to obtain high stability non-viable type brown lactic acid
Bacterium beverage.
Restriction as the present invention:
The most described protease is trypsin, papain, ficin, bromelain and microbial protease
One or both；
2. in high stability non-viable type brown lactic acid bacteria beverage, protein content is 0.7%～1.2%, and the non-viable type of high stability is brown
The acidity of color lactic acid bacteria beverage is 50～70 ° of T；
In the most described skimmed milk powder, protein content is 28%～35%, and fat content is less than 0.8%；
The most described leaven is direct putting type granule fermented type lactic acid bacteria, and described lactic acid bacteria is lactobacillus casei
(Lactobacillus casie), Lactobacillus paracasei (Lactobacillus paracasie), Lactobacillus plantarum
(Lactobacillus plantarum), bacillus acidophilus (Lactobacillus acidophilus), lactobacillus helveticus
One or many in (Lactobacillus helveticus), lactobacillus rhamnosus (Lactobacillus rhamnosus)
Kind；
The most described stabilizer is the one in pectin, propylene glycol alginate, sodium carboxymethyl cellulose and soluble soybean polysaccharide
Or two kinds；
The most described sweeting agent is one or both in aspartame, acesulfame potassium, cyclamate, stevioside and sucralose.
The present invention also has one to limit, and described sterilization temperature is 105 DEG C～121 DEG C, and sterilizing time is 10～20s.
Owing to have employed above-mentioned technical scheme, compared with prior art, acquired technological progress is the present invention:
The present invention passes through biological enzymolysis technology, adds protease so that the partial proteolysis in Lac Bovis seu Bubali, compared to existing
For beverage, not only protein molecular weight diminishes, and is conducive to digesting and assimilating, and in beverage, the mean diameter of particulate matter is at 700-
In the range of 900nm, the particulate matter of this range scale makes beverage system have higher stability, not only reduces in system steady
Determine the addition of agent, avoid the generation of precipitation and bleed phenomenon simultaneously, reduce production cost, it is ensured that the product shelf phase.
The present invention is applicable to prepare high stability non-viable type brown lactic acid bacteria beverage.
The present invention is described in further detail below in conjunction with specific embodiment.
Accompanying drawing explanation
Fig. 1 be particulate matter average particle size distribution figure in different non-viable type brown lactic acid bacteria beverage in embodiment 7 (wherein:
The beverage that 2a-embodiment 1 provides, the beverage that 2b-embodiment 2 provides, the beverage that 2c-embodiment 3 provides, 2d-embodiment 4 provides
Beverage, 2e-embodiment 5 provide beverage, 2f-Q).
Detailed description of the invention
Test method used in following embodiment if no special instructions, is conventional method.
Material used in following embodiment, component etc., if no special instructions, all can obtain from commercial channel.
The preparation method of 1 one kinds of high stability non-viable type brown lactic acid bacteria beverage of embodiment
The present embodiment is the preparation method of a kind of high stability non-viable type brown lactic acid bacteria beverage, and it is suitable according to the steps
Sequence is carried out:
(1) by molten for 2.8kg skimmed milk powder (in skimmed milk powder, protein content is 28%～35%, and fat content is less than 0.8%)
Solution is in 19.6kg, 40 DEG C of pure water, after skimmed milk powder dissolves, adds 50g microbial protease to solution, quiet at 55 DEG C
Set to 0 .2h, obtain A1;
(2) A1 adds the glucose of 1.5kg, after glucose dissolves, is incubated 3h, Maillard reaction occurs at 97 DEG C,
B1；
(3) by 1 × 10 after B1 cooling6The inoculum concentration inoculating starter of cfu/mL, leaven is lactobacillus casei
(Lactobacillus casie), 39 DEG C of fermentations, to 170 ° of T of acidity, obtain C1 after cooling；
(4) 20kg pure water being heated to 40 DEG C, be dissolved in wherein by 3.5kg white sugar and 2.0kg high fructose syrup, solution heats up
After 80 DEG C, 150kg pectin, 20g acesulfame potassium are added in solution, after fully dissolving, is cooled to 25 DEG C or less, obtains D1；
(5), after D1 with C1 being mixed, utilize existing technological means acid adjustment, perfumery, stir, constant volume, homogenizing, after homogenizing,
Sterilize at 121 DEG C 15s, obtains high stability non-viable type brown lactic acid bacteria beverage.In this beverage protein content be 0.7%～
1.2%, the acidity of beverage is 58 ° of T.
The dispensing of the present embodiment is added protease so that the partial proteolysis in skimmed milk powder, compared to existing
Beverage for, not only protein molecular weight diminishes, and is conducive to digesting and assimilating, and the protein of small-molecular-weight ensure that stable system
Property, decrease the addition of stabilizer in system, decrease the generation of precipitation and bleed phenomenon, it is ensured that the product shelf phase.
The preparation method of embodiment 2-5 high stability non-viable type brown lactic acid bacteria beverage
Embodiment 2-5 is respectively the preparation method of a kind of high stability non-viable type brown lactic acid bacteria beverage, their preparation step
The most similar to Example 1, the difference is that only: technical parameter relevant in preparation process is different, is specifically shown in Table 1.
Technical parameter table in the preparation process of table 1 high stability non-viable type brown lactic acid bacteria beverage
Two kinds of mixed bacterias in embodiment 4 are respectively bacillus acidophilus and lactobacillus helveticus, and the inoculative proportion of the two is 3:1；
In embodiment 5, three kinds of mixed bacterias are respectively Lactobacillus plantarum, Lactobacillus paracasei and lactobacillus rhamnosus, the inoculation ratio of three
Example is 3:1:2.
Above-described embodiment is when preparing lactic acid bacteria beverage, owing to adding protease in dispensing so that the portion in skimmed milk powder
Dividing proteolysis, for existing beverage, not only protein molecular weight diminishes, and is conducive to digesting and assimilating, little molecule
The protein of amount adds system stability, decreases the addition of stabilizer in system, decreases bleed and deposited phenomenon
Produce, it is ensured that the product shelf phase.
The preparation method of embodiment 6-10 high stability non-viable type brown lactic acid bacteria beverage
Embodiment 6-10 is respectively the preparation method of a kind of high stability non-viable type brown lactic acid bacteria beverage, preparation process and reality
Execute example 1 similar, the difference is that only: the kind of protease, stabilizer and sweeting agent used in preparation process is different, specifically
As follows:
Protease used in embodiment 6 is trypsin and papain is that 1:1 compounds according to weight ratio；Stabilizer is sea
Propylene glycol alginate and sodium carboxymethyl cellulose are that 2:1 compounds according to weight ratio；Sweeting agent be cyclamate and stevioside according to
Weight ratio 1:1 compounds.
Protease used by embodiment 7 be ficin, bromelain according to weight ratio be 1:2 compound；Stable
Agent be pectin and propylene glycol alginate be that 2:3 compounds according to weight ratio；Sweeting agent is that acesulfame potassium and cyclamate are according to weight ratio
1:1 compounds.
Protease used by embodiment 8 be bromelain and microbial protease be that 1:3 compounds according to weight ratio；Stable
Agent be sodium carboxymethyl cellulose and soluble soybean polysaccharide be that 4:1 compounds according to weight ratio；Sweeting agent is aspartame and An Sai
Honey compounds according to weight ratio 1:1.
Protease used by embodiment 9 be papain and microbial protease be that 4:1 compounds according to weight ratio；Stable
Agent be propylene glycol alginate and soluble soybean polysaccharide be that 5:1 compounds according to weight ratio；Sweeting agent is aspartame and trichlorine
Sucrose compounds according to weight ratio 10:1.
Protease used by embodiment 10 be bromelain and trypsin be that 1:1 compounds according to weight ratio；Stabilizer
It is that 3:1 compounds for pectin and soluble soybean polysaccharide according to weight ratio；Sweeting agent is that acesulfame potassium and stevioside are according to weight ratio
2:1 compounds.
Prepared by embodiment 6-10 during lactic acid bacteria beverage, dispensing with the addition of compounding protease so that in skimmed milk powder
Partial proteolysis, for existing beverage, not only protein molecular weight diminishes, and is conducive to digesting and assimilating, little
The protein of molecular weight adds system stability, decreases the addition of stabilizer in system, decreases bleed and precipitation is existing
The generation of elephant, it is ensured that product shelf phase.
Embodiment 11 non-viable type brown lactic acid bacteria beverage performance comparison test
(1), the present embodiment is prepared for a kind of non-viable type brown lactic acid bacteria beverage, the preparation method of this beverage and dispensing and reality
Execute example 1 similar, difference only in: being not added with protease in this embodiment dispensing, prepared beverage finished product is designated as Q.
(2), the non-viable type brown lactic acid bacteria beverage that embodiment 1-10 provides is designated as Q1-Q10 respectively.The present embodiment pair
Q, Q1-Q10 have carried out sense organ and performance measurement, specific as follows:
(1) sensory evaluation
Sample after organizing 120 people to place Q1-Q10, Q room temperature 60 days carries out subjective appreciation, subjective appreciation standard such as table 2, sense
Official's evaluation result such as table 3.
The sensory evaluation scores standard of table 2 non-viable type brown lactic acid bacteria beverage
Table 3 non-viable type brown lactic acid bacteria beverage results of sensory evaluation
Above-mentioned results of sensory evaluation shows: Q1-Q10 outward appearance good mouthfeel, has the brown lactic acid bacteria local flavor of feature, sour-sweet suitable
In, structural state is good, clean taste, without substantially layering, deposited phenomenon；And the Analyses Methods for Sensory Evaluation Results of Q is lower than the present invention.
(2) stability observing analysis
Q1-Q10 and Q being put in room temperature and carries out stability observing, once, observed result is as shown in table 4 for every 30 days observed and recordeds.
Table 4 stability observing log
Q1-Q10 places 4 months nothings and is substantially layered bleed, trace bleed occurs, but do not affect during latter stage shelf-life (5 months)
Commercial value.And Q i.e. occurred bleed and deposited phenomenon after 90 days, affect shelf life.
(3) centrifugation rate analysis measures
Q1-Q10 and Q is centrifuged rate of deposition determination experiment (rotating speed: 4000r/min, time: 10min), result such as table respectively
Shown in 5.
Table 5 sample centrifugation rate measurement result
From above-mentioned experiment, comparing Q, Q1-Q10 centrifugation rate relatively low, sample stability is higher.
The mensuration of the particle diameter of material in embodiment 12 non-viable type brown lactic acid bacteria beverage
In tradition viable type brown lactic acid bacteria beverage, protein is macromolecular particle thing, and particle diameter is relatively big, is susceptible to precipitation,
The stability easily affecting product and the mouthfeel drunk；And after protein is all broken down into little molecule particles thing, system
Though stability can increase, however it is necessary that the substantial amounts of protease of consuming, also can extend manufacture cycle simultaneously, and the mouthfeel drunk is also
Can change, in the case of the technical scheme provided in the present invention does not affect finished product beverage property indices, compared to
Traditional preparation method, technical scheme provided by the present invention not only reduces the addition of stabilizer (according to dispensing in the application
In give component proportioning, traditional stabilizer addition is generally 0.3-0.5 weight portion), also add stablizing of system simultaneously
Property, this mainly due to the size controlling in beverage system in certain scope time, make the property indices of beverage reach
Optimum.
Q sample in order to more preferably contrast, provided in the beverage Q1-Q5 that embodiment 1-5 is provided and embodiment 11
Product carry out particle size determination respectively, parallel assay 2 times respectively of each sample, and particle diameter collection of illustrative plates is as it is shown in figure 1, particle size data such as table 6 institute
Show.
Table 6 mean diameter data
Result shows, in the range of in embodiment 1-5, the particle diameter of made beverage is distributed in 700-900nm, the particle diameter of Q is more than Q1-Q5
Particle diameter.
In embodiment 13 non-viable type brown lactic acid bacteria beverage preparation process, protease addition probes into
Dispensing is added protease so that the partial proteolysis in skimmed milk powder, but protease add very few or
Person the most all can affect quality and the mouthfeel of final beverage.The present embodiment has carried out Experimental Research to the addition of protease,
The preparation process of beverage is same as in Example 1, the difference is that only: the addition of protease is different, and specific experiment result is such as
Under.Wherein, 0 is entirely without bitterness, and 1 is the slightest bitterness, and 2 is slight bitterness, and 3 is medium bitterness, and 4 is strong bitterness, and 5 are
Very strong bitterness.
Table 7 protease addition and the quality evaluation result table of beverage
As seen from the above table, in the preparation process of beverage, when protease addition 0.05～0.1 weight portion, system stability with
Mouthfeel is normal.When protease adds less, there is bleed or precipitation in beverage, and when protease adds more, hardship occurs in beverage
Taste, affects mouthfeel.Therefore, the content of protease needs to control in the range of suitably.
Probing into of embodiment 14 enzymatic hydrolysis condition optimization
The distribution of protease hydrolysis molecular weight of product depends entirely on the degree of hydrolysis of albumen, and degree of hydrolysis is warm with hydrolysis time and hydrolysis again
Spend closely related.
By hydrolysis temperature, time, the enzyme concentration impact on protein degree, do the orthogonal experiment of three factor four levels
(being shown in Table), is the first deliberated index with bitterness value, true with stability observing record (observing 120 days samples) auxiliary deliberated index
Surely bitterness can be effectively suppressed to produce, again can the enzymatic hydrolysis condition of effective enhanced stability.Wherein, 0 is entirely without bitterness, and 1 is non-
The slightest bitterness, 2 is slight bitterness, and 3 is medium bitterness, and 4 is strong bitterness, and 5 is very strong bitterness.Result is as shown in table 9.
Table 8 three factor five horizontal quadrature table
Table 9 orthogonal experiments table
Upper table understands, and hydrolysis temperature is when 30 DEG C, and bleed and deposited phenomenon all occurs in system；When enzymolysis time is 0.1h, stable
Property is poor；When enzymolysis time is 1.2h, bitterness all occurs.Enzymolysis time extends appearance excessively hydrolysis, although shorten peptide chain length,
Add dissolubility, but simultaneously, be originally imbedded in the hydrophobic amino acid within long peptide chain structure and expose in a large number and cause bitterness
Generation, therefore protein can only be carried out restricted mild hydrolysis.Therefore, hydrolysis temperature and time should control at following model
In enclosing: hydrolysis temperature 35～55 DEG C, enzymolysis time is 0.2～1h.
Embodiment 1-10, is only presently preferred embodiments of the present invention, is not other form made for the present invention
Limiting, any those skilled in the art are changed or are modified as equivalent possibly also with above-mentioned technology contents as enlightening
The Equivalent embodiments of change.In every case it is the technical spirit without departing from the claims in the present invention, to the letter done by above example
Single amendment, equivalent variations and remodeling, still fall within the scope of the claims in the present invention protection.
Claims (8)
1. the preparation method of a high stability non-viable type brown lactic acid bacteria beverage, it is characterised in that it is according to the steps
Order is carried out:
(1) skimmed milk powder of 2.8～4.2 weight portions is dissolved in 35～55 DEG C, 19.6～29.4 weight portion pure water in,
And it is added thereto to 0.05～0.1 weight portion protease, at 35～55 DEG C, stand 0.2～1h, obtain A;
(2) A adds the glucose of 1.5～3.0 weight portions, at 95～98 DEG C, is incubated 1.5～3h, obtains B；
(3) by 1 × 10 after B cooling6～9 × 106The inoculum concentration inoculating starter of cfu/mL, 36～39 DEG C of fermentations are to acidity 140
～200 ° of T, obtain C after cooling；
(4) 20～50 weight portion pure water are heated to 35～50 DEG C, be added thereto to 3.5～5.5 weight portion white sugars and
2.0～5.0 weight portion high fructose syrups, after fully dissolving, solution is warming up to 75～80 DEG C, by 0.05～0.2 weight portion stabilizer,
0.02～0.04 weight portion sweeting agent adds solution, and after fully dissolving, solution is cooled to less than 25 DEG C, obtains D；
(5) acid adjustment after being mixed by D with C, perfumery, stir, constant volume, homogenizing, and sterilize to obtain high stability non-viable type brown lactic acid
Bacterium beverage.
The preparation method of high stability the most according to claim 1 non-viable type brown lactic acid bacteria beverage, it is characterised in that:
Described protease is the one in trypsin, papain, ficin, bromelain and microbial protease
Or two kinds.
The preparation method of high stability the most according to claim 1 non-viable type brown lactic acid bacteria beverage, it is characterised in that:
In high stability non-viable type brown lactic acid bacteria beverage, protein content is 0.7%～1.2%, high stability non-viable type brown lactic acid
The acidity of bacterium beverage is 50～70 ° of T.
The preparation method of high stability the most according to claim 1 non-viable type brown lactic acid bacteria beverage, it is characterised in that:
In described skimmed milk powder, protein content is 28%～35%, and fat content is less than 0.8%.
The preparation method of high stability the most according to claim 1 non-viable type brown lactic acid bacteria beverage, it is characterised in that:
Described leaven is lactobacillus casei, Lactobacillus paracasei, Lactobacillus plantarum, bacillus acidophilus, lactobacillus helveticus, rhamnose breast
One or more in bacillus.
The preparation method of high stability the most according to claim 1 non-viable type brown lactic acid bacteria beverage, it is characterised in that:
Described sterilization temperature is 105 DEG C～121 DEG C, and sterilizing time is 10～20s.
The preparation method of high stability the most according to claim 1 non-viable type brown lactic acid bacteria beverage, it is characterised in that:
Described stabilizer is one or both in pectin, propylene glycol alginate, sodium carboxymethyl cellulose and soluble soybean polysaccharide.
8. according to the preparation side of the non-viable type brown lactic acid bacteria beverage of the high stability described in any one in claim 1-7
Method, it is characterised in that: described sweeting agent be the one in aspartame, acesulfame potassium, cyclamate, stevioside and sucralose or
Two kinds.
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