CN106071538A - A kind of vitamin Citrua paradiai flavor beverage containing lactic acid bacteria and Sal and preparation method thereof - Google Patents
A kind of vitamin Citrua paradiai flavor beverage containing lactic acid bacteria and Sal and preparation method thereof Download PDFInfo
- Publication number
- CN106071538A CN106071538A CN201610440916.8A CN201610440916A CN106071538A CN 106071538 A CN106071538 A CN 106071538A CN 201610440916 A CN201610440916 A CN 201610440916A CN 106071538 A CN106071538 A CN 106071538A
- Authority
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- China
- Prior art keywords
- vitamin
- lactic acid
- sal
- lactobacillus
- acid bacteria
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Links
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- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 52
- 239000004310 lactic acid Substances 0.000 title claims abstract description 52
- 241000894006 Bacteria Species 0.000 title claims abstract description 35
- 235000013361 beverage Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 229940088594 vitamin Drugs 0.000 title claims abstract description 16
- 229930003231 vitamin Natural products 0.000 title claims abstract description 16
- 235000013343 vitamin Nutrition 0.000 title claims abstract description 16
- 239000011782 vitamin Substances 0.000 title claims abstract description 16
- 150000003722 vitamin derivatives Chemical class 0.000 title claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 43
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- 239000000463 material Substances 0.000 claims abstract description 36
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 15
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- 235000015203 fruit juice Nutrition 0.000 claims abstract description 14
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- 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 30
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 30
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 26
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000013505 freshwater Substances 0.000 claims description 23
- 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 description 16
- 229930006000 Sucrose Natural products 0.000 claims description 16
- 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 16
- 239000008103 glucose Substances 0.000 claims description 16
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- 241000186840 Lactobacillus fermentum Species 0.000 claims description 15
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- 229930003427 Vitamin E Natural products 0.000 claims description 15
- 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 15
- 235000019154 vitamin C Nutrition 0.000 claims description 15
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- 244000131522 Citrus pyriformis Species 0.000 claims description 13
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 13
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 13
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- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 239000001509 sodium citrate Substances 0.000 claims description 11
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 11
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Classifications
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- 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- 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
- A23L2/60—Sweeteners
-
- 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
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- 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
- A23V2400/143—Fermentum
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of beverage, a kind of vitamin Citrua paradiai flavor beverage containing lactic acid bacteria and Sal and preparation method thereof is provided, solves that lactobacillus beverage shelf-life of prior art is shorter and transportation needs, long sterilizing time complex by cold chain, preparation technology, the problem that cannot be combined with lactic acid army beverage by sport type beverage.Including following process step: prepared by (1) fermentation base material；(2) preparation of syrup；(3) fruit juice dissolves；(4) adjuvant dissolves；(5) allotment: by above-mentioned prepared fermentation base material, syrup, fruit juice, adjuvant according to the ratio mix homogeneously that weight ratio is 1:30:10:3, be settled to standard volume, add essence for food, stand-by；(6) sterilization: by feed liquid UHT sterilization deployed for step (5), sterilization temperature controls at 100 DEG C～121 DEG C, and sterilize 5s～60s, is cooled to 20 DEG C～30 DEG C and stores to aseptic tank after having sterilized；(7) sterile filling；(8) packaging.
Description
Technical field
The present invention relates to a kind of beverage, particularly relate to a kind of vitamin Citrua paradiai flavor beverage containing lactic acid bacteria and Sal and system thereof
Preparation Method.
Background technology
Along with our people's growth in the living standard, the consumption demand of people has a very large change, in recent years breast drink
Advancing by leaps and bounds in material market, development speed is fast, exceeds the expectation of many people.In the brilliant period that milk beverage market access is prosperous, urge
Give birth to thousands of milk beverage manufacturers.How development function is more perfect, concept is more innovated, mouthfeel is more rich, quality more
Excellent milk beverage becomes the problem that each Dairy Production enterprise urgently solves.What domestic and international market had been in fashion at present directly adjusts
Joining the lactic acid beverage product of type, this series products is only simply allocated with milk powder, white sugar and acidic flavoring agent, and technology is simple, product
Added value is the highest, and product there is also some problems simultaneously, such as: milk protein is undecomposed, and molecule is relatively big, is unfavorable for that nutrition becomes
Divide and absorb.And such beverage exists milk lactose in a large number, asian population is caused generally to there is lactose intolerance etc..Just have again
It it is active lactic acid bacteria drink series products.This process of producing product needs aseptically to carry out, Factory Building and the throwing of the equipment of production
Entering relatively big, such shelf life of products is generally 1～2 months, and preservation condition is 2～10 DEG C, needs selling and transportation has
Cold chain ensures, limits product in nationwide marketing.It addition, existing sport type beverage, it is primarily directed to fortune
Mobilize or often participate in the crowd of body-building, if the movement time of ordinary people every day was less than 1 hour, it is not necessary to drink motion
Beverage, and in spare time, people are also desirable to drink appetizing beverage rather than insipid boiled water, but
That existing sport type beverage cannot at will be drunk, if movement time is inadequate, long-term blindly drink sport type beverage, wherein
Various electrolyte can increase the weight of blood, blood vessel, kidney burden, cause cardiac load strengthen, blood pressure raise, cause sclerosis of blood vessels,
Apoplexy etc..
China Patent No. 201210591614.2 discloses a kind of lactic acid bacteria fermentation and strengthening zinc gluconate lactic acid bacteria drink
The production technology of material, described production technology includes in 50 DEG C of hot sterilized water that step: A, white sugar are dissolved in total moisture content 6%～8%,
And it is heated to boiling, keep 5 minutes, then filter standby；Sodium carboxymethyl cellulose is dissolved in 65 DEG C of total moisture content 20%～22%
Hot sterilized water filter standby；Milk powder is dissolved in 45 DEG C of hot sterilized water of total moisture content 20%～24% and is heated to boiling, then
Fermentation tank is inserted in filtration, surveys an acidity after being cooled to 40 DEG C of inoculation fermentation strains, fermentation, curdlings per hour, and acidity is qualified
Being fermented milk afterwards, fermented milk acidity is calculated as 1.0% with lactic acid；B is it follows that press white sugar → sodium carboxymethyl cellulose → potassium sorbate
→ zinc gluconate → fermented milk → aspartame → acesulfame potassium → citric acid → orange is turbid → and essence puts into pill tank → stir in order
Mix uniformly；After C, pill tank proportioning materials complete, temperature should control at 45 DEG C～50 DEG C, and concentration is at 25 ° of Bx ± 1 ° Bx；Material
Standing natural fermentation 8 in accumulator～carry out homogenizing for the first time after 10 hours, homogenization pressure is 20MPa；Add residue water
Amount, being diluted to concentration is 13.5 ° of Bx semi-finished product, carries out second time homogenizing, and homogenization pressure is 20MPa；D, bottling sealing → water-bath
Formula pasteurize, aqueous medium temperature 88 DEG C ± 2 DEG C, sterilizing time 15 minutes → be cooled to 40 DEG C → quality inspection → finished product.Change a social system standby
What technique prepared is a kind of beverage by zinc gluconate with lactic acid bacteria combination, stresses merging trace element with lactic acid bacteria
Together, the mode of sterilization after its preparation technology uses so that the shelf-life can reach 6 months, but it uses water-bath type Pasteur
Sterilization, sterilization required time is longer, and the beverage disclosed in this patent is not that motor type is combined with lactic acid, the nutrition that can supplement
Relatively limited.
Summary of the invention
Therefore, for above content, the present invention provide a kind of vitamin Citrua paradiai flavor beverage containing lactic acid bacteria and Sal and
Preparation method, the lactobacillus beverage shelf-life of solution prior art is shorter and transportation needs by cold chain, preparation technology relatively
For complexity, long sterilizing time, the problem that sport type beverage cannot be combined with lactic acid army beverage.
For reaching above-mentioned purpose, the present invention is achieved by the following technical solutions: a kind of containing lactic acid bacteria with the dimension of Sal
The preparation method of raw element Citrua paradiai flavor beverage, including following process step:
(1) prepared by fermentation base material: is completely dissolved and is hydrated 30～60min by skimmed milk powder, glucose with the water of 50～60 DEG C, connect
And material is warmed up to 90～98 DEG C of holdings 30～200min, make material carry out Maillard reaction, lower the temperature after reaching required color
To 30～45 DEG C, then being joined by lactic acid bacteria and carry out heat-preservation fermentation in material, fermentation time is 10～30h, and fermentation termination pH is
3.3～4.5, fermentation liquid reach terminal after stir breakdown of emulsion and be cooled to 10～20 DEG C standby；
(2) preparation of syrup: treat after white sugar, high fructose syrup, crystal sugar, glucose use the water dissolution of 60 DEG C～90 DEG C completely
With；
(3) fruit juice dissolves: by concentrating grapefruit juice, concentrated Succus Mali pumilae, concentrated lemon juice use the water dissolution of 20 DEG C～30 DEG C complete
Standby；
(4) adjuvant dissolve: by pectin, Sal, citric acid, malic acid, lactic acid, sodium citrate, potassium chloride, calcium lactate, taurine,
Vitamin C, vitamin B6, vitamin B12, vitamin E, nicotiamide, use 20 DEG C～30 DEG C of fresh water (FW)s dissolve the most standby；
(5) allotment: the fermentation base material that prepared in step (1), (2), (3), (4), syrup, fruit juice, adjuvant are 1 according to weight ratio:
The ratio mix homogeneously of 30:10:3, is settled to standard volume, adds essence for food, stand-by；
(6) sterilization: by feed liquid UHT sterilization deployed for step (5), sterilization temperature controls at 100 DEG C～121 DEG C, and sterilize 5s
～60s, it is cooled to 20 DEG C～30 DEG C after having sterilized and stores to aseptic tank；
(7) sterile filling: the feed liquid fill in aseptic filler that will have sterilized；
(8) packaging.
Further improve and be: in step (1), described lactic acid bacteria is Lactobacillus fermenti, Lactobacillus paracasei, Switzerland's breast bar
Bacterium, lactobacillus rhamnosus, streptococcus thermophilus, the mixture of Lactococcus lactis subsp.lactis.
Further improve and be: described lactic acid bacteria is by Lactobacillus fermenti, Lactobacillus paracasei, lactobacillus helveticus, rhamnose
Lactobacillus, streptococcus thermophilus, Lactococcus lactis subsp.lactis press the weight ratio composition of 1:1:1:1:1:1.
Further improve and be: water used by step (1) (2) (3) (4) is all the technique sterilized water through sterilization.
A kind of vitamin Citrua paradiai flavor beverage containing lactic acid bacteria and Sal, is made up of each raw material of following percentage by weight:
White sugar 1～5%
Fructose content is the high fructose syrup 1～5% of 55%
Crystal sugar 1～5%
Glucose 1～5%
Concentrate grapefruit juice 0.1～3%
Concentrated lemon juice 0.1～3%
Concentrated Succus Mali pumilae 0.1～3%
Skimmed milk powder 0.0005～0.01%
Lactobacillus fermenti 10-9～5 × 10-8%
Lactobacillus paracasei 10-9～5 × 10-8%
Lactobacillus helveticus 10-9～5 × 10-8%
Lactobacillus rhamnosus 10-9～5 × 10-8%
Streptococcus thermophilus 10-9～5 × 10-8%
Lactococcus lactis subsp.lactis 10-9～5 × 10-8%
Pectin 0.00001～0.01%
Sal 0.01～0.3%
Citric acid 0.01～0.5%
Malic acid 0.005～0.1%
Lactic acid 0.005～0.1%
Sodium citrate 0.01～0.1%
Potassium chloride 0.005～0.1%
Calcium lactate 0.016～0.135%
Vitamin C 0.01～0.1%
Vitamin B6 0～0.00016%
Vitamin B12 0.6×10-7～1.6 × 10-7%
Vitamin E 0.001～0.004%
Nicotiamide 0.003～0.018%
Taurine 0.04～0.06%
Essence for food 0.01～0.3%
Water, surplus.
Further improving is to be made up of each raw material of following percentage by weight:
White sugar 3%
Fructose content is the high fructose syrup 3% of 55%
Crystal sugar 2%
Glucose 3%
Concentrate grapefruit juice 3%
Concentrated lemon juice 0.5%
Concentrated Succus Mali pumilae 0.5%
Skimmed milk powder 0.006%
Lactobacillus fermenti 3 × 10-8%
Lactobacillus paracasei 3 × 10-8%
Lactobacillus helveticus 2 × 10-8%
Lactobacillus rhamnosus 2 × 10-8-8%
Streptococcus thermophilus 3 × 10-8%
Lactococcus lactis subsp.lactis 2 × 10-8%
Pectin 0.01%
Sal 0.2%
Citric acid 0.3%
Malic acid 0.1%
Lactic acid 0.05%
Sodium citrate 0.05%
Potassium chloride 0.05%
Calcium lactate 0.1%
Vitamin C 0.05%
Vitamin B6 0.0001%
Vitamin B12 1.5×10-7%
Vitamin E 0.003%
Nicotiamide 0.01%
Taurine 0.05%
Essence for food 0.2%
Water 83.8208997%.
By using preceding solution, the invention has the beneficial effects as follows: the dimension containing lactic acid bacteria and Sal of the present invention is raw
The preparation method of element Citrua paradiai flavor beverage, including fermentation base material, syrup, fruit juice, the preparation of adjuvant, containing skimmed milk in fermentation base material
Powder, glucose, lactic acid bacteria, containing Sal, vitamin C, vitamin B in adjuvant6, vitamin B12, the material such as vitamin E, for
After exercise for the people of the water of large losses, drink and can keep the skin wet, but intestinal will not be damaged, simple a large amount of supplementary water
Branch's dilution intestinal, having detrimental effect, nutrient substance and salt to grade material to intestinal can be by intestinal absorption；And for the biggest
The people of amount motion is the most capable of direct drinking, supplements the nutrients, and lactic acid bacteria can produce substantial amounts of lactic acid during the fermentation, other are organic
The compositions such as acid, aminoacid, vitamin B group and enzyme, SOD, the V in fermentation milkE, Vc can work in coordination with and play antioxidation, these
Material can react with peroxylradicals, stops aging generation, possibly together with digestible high quality protein, lactic acid bacteria in fermentation milk
Body protein enzyme milk proem progressively can be decomposed into polypeptide and various aminoacid, these polypeptide have antibacterial, resisting hypertension, promotion
Form the different physiological roles such as metabolism, strengthening calcium absorption, and the beverage of the present invention is added with calcium lactate, can assist with these polypeptide
Same-action, supplements calcium substance；The fermentation milk of the six kinds of fermented generations of lactic acid bacteria added can promote the suction of vitamin, electrolyte
Receive, antioxidation can be reached with vitamin C, its synergism of vitamin E, thus reach the effect of slow down aging.Use this
The preparation method of invention, step is simple, efficiency is high in process.
Detailed description of the invention
Describe embodiments of the present invention in detail below with reference to specific embodiment, whereby how the present invention is applied skill
Art means solve technical problem, and the process that realizes reaching technique effect can fully understand and implement according to this.
If not specializing, the conventional hands that the technological means employed in embodiment is well known to those skilled in the art
Section, the reagent used and product are also available commercial.The source of agents useful for same, trade name and be necessary to list it
Constituent person, all indicates when occurring first.
Embodiment one
A kind of vitamin Citrua paradiai flavor beverage containing lactic acid bacteria and Sal, is made up of each raw material of following percentage by weight:
White sugar 1%
Fructose content is the high fructose syrup 1% of 55%
Crystal sugar 1%
Glucose 1%
Concentrate grapefruit juice 0.1%
Concentrated lemon juice 0.1%
Concentrated Succus Mali pumilae 0.1%
Skimmed milk powder 0.0005%
Lactobacillus fermenti 10-9%
Lactobacillus paracasei 10-9%
Lactobacillus helveticus 10-9%
Lactobacillus rhamnosus 10-9%
Streptococcus thermophilus 10-9%
Lactococcus lactis subsp.lactis 10-9%
Pectin 0.00001%
Sal 0.01%
Citric acid 0.01%
Malic acid 0.005%
Lactic acid 0.005%
Sodium citrate 0.01%
Potassium chloride 0.005%
Calcium lactate 0.016%
Vitamin C 0.01%
Vitamin B6 0.00006%
Vitamin B12 0.6×10-7%
Vitamin E 0.001%
Nicotiamide 0.003%
Taurine 0.04%
Essence for food 0.01%
Water 95.574429%.
Its preparation method, including following process step:
(1) prepared by fermentation base material: skimmed milk powder, 0.5% glucose by the 0.0005% of total raw material weight are water-soluble by the technique of 50 DEG C
Solve completely and be hydrated 30min, then material being warming up to 90 DEG C and keeps 30min to make material carry out Maillard reaction, reach required
30 DEG C it are cooled to, by 10 after color-9The Lactobacillus fermenti of %, 10-9The Lactobacillus paracasei of %, 10-9The lactobacillus helveticus of %, 10-9%
Lactobacillus rhamnosus, 10-9The streptococcus thermophilus of %, 10-9The Lactococcus lactis subsp.lactis of %, joins and protects in material
Temperature fermentation, fermentation 30h, fermentation termination pH be 3.3, fermentation liquid reach terminal after stir breakdown of emulsion and be cooled to 10 DEG C standby；
(2) prepare syrup: the white sugar by 1%, the fructose content of 1% be 55% high fructose syrup, the crystal sugar of 1%, the Fructus Vitis viniferae of 0.5%
Sugar is stand-by after using 60 DEG C of fresh water (FW)s to dissolve completely；
(3) fruit juice dissolves: used by the concentrated Succus Mali pumilae fruit juice concentrating grapefruit juice, the concentrated lemon juice of 0.1% and 0.1% of 0.1%
20 DEG C of fresh water (FW)s dissolve the most standby；
(4) adjuvant dissolve: by 0.00001% pectin, 0.01% Sal, 0.01% citric acid, 0.005% malic acid, 0.005% lactic acid,
0.01% sodium citrate, 0.005% potassium chloride, the calcium lactate of 0.016%, the taurine of 0.04%, 0.01% vitamin C, 0.00006%
Vitamin B6、0.6×10-7% vitamin B12, 0.001% vitamin E, 0.003% nicotiamide, use 20 DEG C of fresh water (FW)s to dissolve completely
Standby；
(5) allotment: by step (1), (2), (3), (4) prepare fermentation base material, syrup, fruit juice, adjuvant mix homogeneously, be settled to
Standard volume, adds essence for food 0.01%, stand-by；
(6) sterilization: by feed liquid UHT sterilization deployed for step (5), sterilization temperature controls at 100 DEG C, and sterilize 60s, has sterilized
It is cooled to 20 DEG C after one-tenth store to aseptic tank；
(7) sterile filling: the feed liquid aseptic PET bottle fill that will have sterilized；
(8) packaging: canned product is made finished product warehouse-in through inspection, coding, set mark, vanning, piling.
Embodiment two
A kind of vitamin Citrua paradiai flavor beverage containing lactic acid bacteria and Sal, is made up of each raw material of following percentage by weight:
White sugar 3%
Fructose content is the high fructose syrup 3% of 55%
Crystal sugar 2%
Glucose 3%
Concentrate grapefruit juice 3%
Concentrated lemon juice 0.5%
Concentrated Succus Mali pumilae 0.5%
Skimmed milk powder 0.006%
Lactobacillus fermenti 3 × 10-8%
Lactobacillus paracasei 3 × 10-8%
Lactobacillus helveticus 2 × 10-8%
Lactobacillus rhamnosus 2 × 10-8%
Streptococcus thermophilus 3 × 10-8%
Lactococcus lactis subsp.lactis 2 × 10-8%
Pectin 0.01%
Sal 0.2%
Citric acid 0.3%
Malic acid 0.1%
Lactic acid 0.05%
Sodium citrate 0.05%
Potassium chloride 0.05%
Calcium lactate 0.1%
Vitamin C 0.05%
Vitamin B6 0.0001%
Vitamin B12 1.5×10-7%
Vitamin E 0.003%
Nicotiamide 0.01%
Taurine 0.05%
Essence for food 0.2%
Water 83.8208997%.
Its preparation method, including following process step:
(1) prepared by fermentation base material: skimmed milk powder, 1.5% glucose by the 0.006% of total raw material weight dissolve with the fresh water (FW) of 55 DEG C
Completely and be hydrated 45min, then material is warming up to 94 DEG C and keeps 110min to make material carry out Maillard reaction, reach required face
37 DEG C it are cooled to, by 3 × 10 after color-8The Lactobacillus fermenti of %, 3 × 10-8The Lactobacillus paracasei of %, 2 × 10-8Switzerland's breast bar of %
Bacterium, 2 × 10-8The lactobacillus rhamnosus of %, 3 × 10-8The streptococcus thermophilus of %, 2 × 10-8The Lactococcus lactis subsp.lactis of %, adds
Entering in material to carry out heat-preservation fermentation, fermentation 20h, fermentation termination pH are 4.0, and fermentation liquid stirs breakdown of emulsion after reaching terminal and cools down
Standby to 15 DEG C；
(2) prepare syrup: the white sugar by 3%, the fructose content of 3% be 55% high fructose syrup, the crystal sugar of 2%, the Fructus Vitis viniferae of 1.5%
Sugar is stand-by after using 75 DEG C of fresh water (FW)s to dissolve completely；
(3) fruit juice dissolves: the concentrated Succus Mali pumilae concentrating grapefruit juice, the concentrated lemon juice of 0.5% and 0.5% of 3% is used 25 DEG C of works
Skill water dissolution is the most standby；
(4) adjuvant dissolves: by 0.01% pectin, 0.2% Sal, 0.3% citric acid, 0.1% malic acid, 0.05% lactic acid, 0.05% lemon
Lemon acid sodium, 0.05% potassium chloride, the calcium lactate of 0.1%, the taurine of 0.05%, 0.05% vitamin C, 0.0001% vitamin B6、
1.5×10-7% vitamin B12, 0.003% vitamin E, 0.01% nicotiamide, use 25 DEG C of fresh water (FW)s to dissolve the most standby；
(5) allotment: by step (1), (2), (3), (4) prepare fermentation base material, syrup, fruit juice, adjuvant mix homogeneously, be settled to
Standard volume, adds essence for food 0.2%, stand-by；
(6) sterilization: by feed liquid UHT sterilization deployed for step (5), sterilization temperature controls at 110 DEG C, and sterilize 32s, has sterilized
It is cooled to 25 DEG C after one-tenth store to aseptic tank；
(7) sterile filling: the feed liquid fill in aseptic PET bottle that will have sterilized；
(8) packaging: canned product is made finished product warehouse-in through inspection, coding, set mark, vanning, piling.
Embodiment three
A kind of vitamin Citrua paradiai flavor beverage containing lactic acid bacteria and Sal, is made up of each raw material of following percentage by weight:
White sugar 5%
Fructose content is the high fructose syrup 5% of 55%
Crystal sugar 5%
Glucose 5%
Concentrate grapefruit juice 3%
Concentrated lemon juice 3%
Concentrated Succus Mali pumilae 3%
Skimmed milk powder 0.01%
Lactobacillus fermenti 5 × 10-8%
Lactobacillus paracasei 5 × 10-8%
Lactobacillus helveticus 5 × 10-8%
Lactobacillus rhamnosus 5 × 10-8%
Streptococcus thermophilus 5 × 10-8%
Lactococcus lactis subsp.lactis 5 × 10-8%
Pectin 0.01%
Sal 0.3%
Citric acid 0.5%
Malic acid 0.1%
Lactic acid 0.1%
Sodium citrate 0.1%
Potassium chloride 0.1%
Calcium lactate 0.135%
Vitamin C 0.1%
Vitamin B6 0.00016%
Vitamin B12 1.6×10-7%
Vitamin E 0.004%
Nicotiamide 0.018%
Taurine 0.06%
Essence for food 0.3%
Water 69.16284%.
Its preparation method, including following process step:
(1) prepared by fermentation base material: skimmed milk powder, 2.5% glucose by the 0.01% of total raw material weight dissolve with the fresh water (FW) of 60 DEG C
Completely and be hydrated 60min, then material is warming up to 98 DEG C and keeps 200min to make material carry out Maillard reaction, reach required face
45 DEG C it are cooled to, by 5 × 10 after color-8The Lactobacillus fermenti of %, 5 × 10-8The Lactobacillus paracasei 5 × 10 of %-8Switzerland's breast bar of %
Bacterium, 5 × 10-8The lactobacillus rhamnosus of %, 5 × 10-8The streptococcus thermophilus of %, 5 × 10-8The Lactococcus lactis subsp.lactis of %,
Joining and carry out heat-preservation fermentation in material, fermentation 30h, fermentation termination pH are 4.5, and fermentation liquid reaches to stir after terminal breakdown of emulsion cold
But to 20 DEG C standby；
(2) prepare syrup: the white sugar by 5%, the fructose content of 5% be 55% high fructose syrup, the crystal sugar of 5%, the Fructus Vitis viniferae of 2.5%
Sugar is stand-by after using 90 DEG C of fresh water (FW)s to dissolve completely；
(3) fruit juice dissolves: the concentrated Succus Mali pumilae concentrating grapefruit juice, the concentrated lemon juice of 3% and 3% of 3% is used 30 DEG C of fresh water (FW)s
Dissolve the most standby；
(4) adjuvant dissolves: by 0.01% pectin, 0.3% Sal, 0.5% citric acid, 0.1% malic acid, 0.1% lactic acid, 0.1% Fructus Citri Limoniae
Acid sodium, 0.1% potassium chloride, the calcium lactate of 0.135%, the taurine of 0.06%, 0.1% vitamin C, 0.00016% vitamin B6、1.6
×10-7% vitamin B12, 0.004% vitamin E, 0.018% nicotiamide, use 30 DEG C of fresh water (FW)s to dissolve the most standby；
(5) allotment: by step (1), (2), (3), (4) prepare fermentation base material, syrup, fruit juice, adjuvant mix homogeneously, be settled to
Standard volume, adds essence for food 0.3%, stand-by；
(6) sterilization: by feed liquid UHT sterilization deployed for step (5), sterilization temperature controls at 121 DEG C, and sterilize 5s, has sterilized
It is cooled to 30 DEG C after one-tenth store to aseptic tank；
(7) sterile filling: the feed liquid sterilized is used aseptic PET bottle fill；
(8) packaging: canned product is made finished product warehouse-in through inspection, coding, set mark, vanning, piling.
Wherein, in the present invention, each raw material of substance all can realize the purpose of the present invention in following parameter area: white sugar 1～5%,
Fructose content be 55% high fructose syrup 1～5%, crystal sugar 1～5%, glucose 1～5%, concentrate grapefruit juice 0.1～3%, concentrate Fructus Citri Limoniae
Juice 0.1～3%, concentrated Succus Mali pumilae 0.1～3%, skimmed milk powder 0.0005～0.01%, Lactobacillus fermenti 10-9～5 × 10-8%, pair
Lactobacillus casei 10-9～5 × 10-8%, lactobacillus helveticus 10-9～5 × 10-8%, lactobacillus rhamnosus 10-9～5 × 10-8%, thermophilic
Streptococcus 10-9～5 × 10-8%, Lactococcus lactis subsp.lactis 10-9～5 × 10-8%, pectin 0.00001～0.01%, Sal
0.01～0.3%, citric acid 0.01～0.5%, malic acid 0.005～0.1%, lactic acid 0.005～0.1%, sodium citrate 0.01～
0.1%, potassium chloride 0.005～0.1%, calcium lactate 0.016～0.135%, vitamin C 0.01～0.1%, vitamin B6 0～
0.00016%, vitamin B12 0.6×10-7～1.6 × 10-7%, vitamin E 0.001～0.004%, nicotiamide 0.003～
0.018%, taurine 0.04～0.06%, essence for food 0.01～0.3%.
Described above, only utilize the embodiment of this origination techniques content, any those skilled in the art to use this wound
Make modification, the change done, all belong to the scope of the claims that this creation is advocated, and be not limited to those disclosed embodiments.
Claims (6)
1. the preparation method of the vitamin Citrua paradiai flavor beverage containing lactic acid bacteria and Sal, it is characterised in that: include following process
Step:
(1) prepared by fermentation base material: is completely dissolved and is hydrated 30～60min by skimmed milk powder, glucose with the water of 50～60 DEG C, connect
And material is warmed up to 90～98 DEG C of holdings 30～200min, make material carry out Maillard reaction, lower the temperature after reaching required color
To 30～45 DEG C, then being joined by lactic acid bacteria and carry out heat-preservation fermentation in material, fermentation time is 10～30h, and fermentation termination pH is
3.3～4.5, fermentation liquid reach terminal after stir breakdown of emulsion and be cooled to 10～20 DEG C standby；
(2) preparation of syrup: treat after white sugar, high fructose syrup, crystal sugar, glucose use the water dissolution of 60 DEG C～90 DEG C completely
With；
(3) fruit juice dissolves: by concentrating grapefruit juice, concentrated Succus Mali pumilae, concentrated lemon juice use the water dissolution of 20 DEG C～30 DEG C complete
Standby；
(4) adjuvant dissolve: by pectin, Sal, citric acid, malic acid, lactic acid, sodium citrate, potassium chloride, calcium lactate, taurine,
Vitamin C, vitamin B6, vitamin B12, vitamin E, nicotiamide, use 20 DEG C～30 DEG C of fresh water (FW)s dissolve the most standby；
(5) allotment: the fermentation base material that prepared in step (1), (2), (3), (4), syrup, fruit juice, adjuvant are 1 according to weight ratio:
The ratio mix homogeneously of 30:10:3, is settled to standard volume, adds essence for food, stand-by；
(6) sterilization: by feed liquid UHT sterilization deployed for step (5), sterilization temperature controls at 100 DEG C～121 DEG C, and sterilize 5s
～60s, it is cooled to 20 DEG C～30 DEG C after having sterilized and stores to aseptic tank；
(7) sterile filling: the feed liquid fill in aseptic filler that will have sterilized；
(8) packaging.
The preparation method of the vitamin Citrua paradiai flavor beverage containing lactic acid bacteria and Sal the most according to claim 1, its feature exists
In: in step (1), described lactic acid bacteria is Lactobacillus fermenti, Lactobacillus paracasei, lactobacillus helveticus, lactobacillus rhamnosus, thermophilic
Streptococcus, the mixture of Lactococcus lactis subsp.lactis.
The preparation method of the vitamin Citrua paradiai flavor beverage containing lactic acid bacteria and Sal the most according to claim 2, its feature exists
In: described lactic acid bacteria is by Lactobacillus fermenti, Lactobacillus paracasei, lactobacillus helveticus, lactobacillus rhamnosus, streptococcus thermophilus, breast
Yogurt coccus lactic acid subspecies presses the weight ratio composition of 1:1:1:1:1:1.
The preparation method of the vitamin Citrua paradiai flavor beverage containing lactic acid bacteria and Sal the most according to claim 3, its feature exists
In: water used by step (1) (2) (3) (4) is all the technique sterilized water through sterilization.
5. by the vitamin Citrua paradiai flavor beverage containing lactic acid bacteria and Sal obtained by claim 1 to 5 any claim,
It is characterized in that, be made up of each raw material of following percentage by weight:
White sugar 1～5%
Fructose content is the high fructose syrup 1～5% of 55%
Crystal sugar 1～5%
Glucose 1～5%
Concentrate grapefruit juice 0.1～3%
Concentrated lemon juice 0.1～3%
Concentrated Succus Mali pumilae 0.1～3%
Skimmed milk powder 0.0005～0.01%
Lactobacillus fermenti 10-9～5 × 10-8%
Lactobacillus paracasei 10-9～5 × 10-8%
Lactobacillus helveticus 10-9～5 × 10-8%
Lactobacillus rhamnosus 10-9～5 × 10-8%
Streptococcus thermophilus 10-9～5 × 10-8%
Lactococcus lactis subsp.lactis 10-9～5 × 10-8%
Pectin 0.00001～0.01%
Sal 0.01～0.3%
Citric acid 0.01～0.5%
Malic acid 0.005～0.1%
Lactic acid 0.005～0.1%
Sodium citrate 0.01～0.1%
Potassium chloride 0.005～0.1%
Calcium lactate 0.016～0.135%
Vitamin C 0.01～0.1%
Vitamin B6 0～0.00016%
Vitamin B12 0.6×10-7～1.6 × 10-7%
Vitamin E 0.001～0.004%
Nicotiamide 0.003～0.018%
Taurine 0.04～0.06%
Essence for food 0.01～0.3%
Water, surplus.
Vitamin Citrua paradiai flavor beverage containing lactic acid bacteria and Sal the most according to claim 5, it is characterised in that by following heavy
Each raw material composition of amount percentage ratio:
White sugar 3%
Fructose content is the high fructose syrup 3% of 55%
Crystal sugar 2%
Glucose 3%
Concentrate grapefruit juice 3%
Concentrated lemon juice 0.5%
Concentrated Succus Mali pumilae 0.5%
Skimmed milk powder 0.006%
Lactobacillus fermenti 3 × 10-8%
Lactobacillus paracasei 3 × 10-8%
Lactobacillus helveticus 2 × 10-8%
Lactobacillus rhamnosus 2 × 10-8-8%
Streptococcus thermophilus 3 × 10-8%
Lactococcus lactis subsp.lactis 2 × 10-8%
Pectin 0.01%
Sal 0.2%
Citric acid 0.3%
Malic acid 0.1%
Lactic acid 0.05%
Sodium citrate 0.05%
Potassium chloride 0.05%
Calcium lactate 0.1%
Vitamin C 0.05%
Vitamin B6 0.0001%
Vitamin B12 1.5×10-7%
Vitamin E 0.003%
Nicotiamide 0.01%
Taurine 0.05%
Essence for food 0.2%
Water 83.8208997%.
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Cited By (3)
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| CN106798010A (en) * | 2016-12-28 | 2017-06-06 | 江苏微康生物科技有限公司 | A kind of lactic acid bacteria water drinks and preparation method thereof |
| CN106819110A (en) * | 2017-03-15 | 2017-06-13 | 中山市伊之伴食品饮料有限公司 | Sterilization type lactobacillus beverage and preparation method thereof |
| CN114568608A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Sports beverage and preparation method thereof |
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| CN104397172A (en) * | 2014-09-30 | 2015-03-11 | 石家庄君乐宝乳业有限公司 | Active lactic acid bacteria beverage and preparation method thereof |
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| CN1357269A (en) * | 2001-12-21 | 2002-07-10 | 李道光 | Active lactic acid bacteria beverage and its prepn |
| CN103547175A (en) * | 2011-05-31 | 2014-01-29 | 三得利食品饮料株式会社 | Beverage composition |
| CN104186650A (en) * | 2014-07-22 | 2014-12-10 | 光明乳业股份有限公司 | Brown kefir yogurt, milk-containing beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106798010A (en) * | 2016-12-28 | 2017-06-06 | 江苏微康生物科技有限公司 | A kind of lactic acid bacteria water drinks and preparation method thereof |
| CN106819110A (en) * | 2017-03-15 | 2017-06-13 | 中山市伊之伴食品饮料有限公司 | Sterilization type lactobacillus beverage and preparation method thereof |
| CN114568608A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Sports beverage and preparation method thereof |
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Address after: 636600 Bazhong City, Sichuan Province, Liulin town en Yang District Wu village two groups of villagers committee Applicant after: Sichuan haocaitou industrial Limited by Share Ltd Address before: 362200 Fujian city of Quanzhou province Jinjiang city Luoshan agency shop Qing'an Road No. 1 Applicant before: FUJIAN HAOCAITOU FOOD CO., LTD. |
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Application publication date: 20161109 |