CN106343016A - 一种乳酸菌饮料浓缩液及其制备方法 - Google Patents
一种乳酸菌饮料浓缩液及其制备方法 Download PDFInfo
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
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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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A23V2400/113—Acidophilus
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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
- A23V2400/123—Bulgaricus
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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
- A23V2400/147—Helveticus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/21—Streptococcus, lactococcus
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Abstract
本发明公开了一种乳酸菌饮料浓缩液及其制备方法，该碳酸乳酸菌饮料浓缩液由乳酸菌发酵液、奶油乳液、糖浆、柠檬酸、柠檬酸钠、食用香精等组成。本发明的碳酸乳酸菌饮料浓缩液产品稳定，常温18个月以上不会出现蛋白变性沉淀，也不会出现浮油等不稳定现象，产品外观呈带有浊度的乳白色，具有视觉吸引力。本发明提供的碳酸乳酸菌饮料浓缩液，稳定剂添加量少，营养健康。
Description
技术领域
本发明属于食品加工领域，特别涉及一种乳酸菌饮料浓缩液。
背景技术
碳酸饮料因其独特的刺激口感占据了食品饮料市场中的很大份额，有一批忠实的消费者，尤其是年轻的消费者。乳饮料在我国呈现逐年增长的趋势，尤其是近两年来饮料市场萎靡的大环境下，乳饮料市场仍在增长，前景较好。但市场上的乳饮料形式雷同，基本只在口味上有区别。将乳制品与碳酸饮料相结合，开发碳酸乳酸菌饮料，可以打破现有的产品格局，实现差异化竞争，但传统碳酸饮料的制备工艺，容易造成乳品蛋白的变性，产品质量不稳定，无法上市销售。
发明内容
本发明的目的在于克服现有技术的不足，提供一种乳酸菌饮料浓缩液的制备方法，该饮料浓缩液可用于稀释后制备碳酸饮料。
为达到上述目的，本发明设计的乳酸菌饮料的制备方法，其特征在于包括以下步骤：
一种乳酸菌饮料浓缩液的制备方法，其特征在于包括以下步骤：
（1）制备乳酸菌发酵液：取乳粉与水按照1：4-6的质量比混合，依次经过均质、巴氏杀菌和冷却后，加入乳酸菌于30-45℃发酵至pH3.8-4.3，结束发酵，再次巴氏杀菌，然后依次经过50μm滤袋过滤，碟式离心机离心，最后经0.22μm陶瓷膜过滤后制备得到乳酸菌发酵液；
（2）制备无水奶油乳液：以质量计，取3-6份乳化剂、60-80份助溶剂、8-12份乳酸菌发酵液，加热搅拌至混合均均匀，然后在4000-12000rpm转速下剪切，并取14-20份无水奶油，继续剪切至乳状液平均粒径0.2μm-0.8μm，得奶油乳液；
（3）制备乳酸菌饮料浓缩液：以质量计，取乳酸菌发酵液100份，加入糖浆至Brix达到50%，然后加入适量柠檬酸、柠檬酸钠调整pH至3.4，最后加入0.2-0.8份奶油乳液，加入食用香精，搅拌均匀，得乳酸菌饮料浓缩液。
其中，所述的乳粉为脱脂乳粉或乳清蛋白粉。
所述的乳酸菌为保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、瑞士乳杆菌或乳酸乳球菌。
所述的乳化剂为聚甘油油酸酯、聚甘油硬脂酸酯、聚甘油棕榈酸酯或聚甘油月桂酸酯。
所述的助溶剂为甘油、丙二醇或山梨醇。
所述的糖浆为白砂糖糖浆或果葡糖浆。
本发明还提供了一种乳酸菌饮料浓缩液，由如前所述的制备方法制备得到。
本发明制备方法具有以下优势：
本发明的乳酸菌饮料浓缩液为浓缩饮料产品，是一种碳酸型饮料浓缩液，适合于工业化食品饮料企业作为原料，加入水稀释，充入碳酸后制成碳酸乳酸菌饮料产品，也适合于餐饮企业作为原料，加入碳酸水稀释后制成碳酸乳酸菌饮料产品。当配成碳酸饮料后，产品质量稳定，常温24个月以上不会出现蛋白变性沉淀，也不会出现浮油等不稳定现象；
本发明的碳酸乳酸菌饮料浓缩液产品稳定，常温36个月以上不会出现蛋白变性沉淀，也不会出现浮油等不稳定现象，无需添加防腐剂，不会出现微生物污染问题；
本发明提供的制备方法中还添加了奶油乳状液，首先提升了口感和风味，使制备的饮料口感饱满，奶味足；其次，使制备得到的碳酸乳饮料呈带有浊度的乳白色，外观上具有吸引力；再次，稳定蛋白作用，防止乳酸菌发酵液中蛋白变性沉淀；
本发明提供的乳酸菌饮料浓缩液，稳定剂添加量少，营养健康。
具体实施方式
以下结合具体实例对本发明的技术方案做进一步的说明。
实施例1:
（1）制备乳酸菌发酵液：取脱脂乳粉与水按照1：4的质量比混合，依次经过均质、巴氏杀菌和冷却后，加入保加利亚乳杆菌于30℃发酵至pH4.3，结束发酵，再次巴氏杀菌，然后依次经过50μm滤袋过滤，碟式离心机离心，最后经0.22μm陶瓷膜过滤后制备得到乳酸菌发酵液；
（2）制备无水奶油乳液：以质量计，取3份十聚甘油单油酸酯、80份甘油、8份乳酸菌发酵液，加热搅拌至混合均均匀，然后在12000rpm转速下剪切，并取14份无水奶油，继续剪切至乳状液平均粒径0.2μm，得奶油乳液；
（3）制备碳酸乳酸菌饮料：以质量计，取乳酸菌发酵液100份，加入白砂糖糖浆至Brix达到50%，然后加入适量柠檬酸、柠檬酸钠调整pH至3.4，最后加入0.2份奶油乳液，加入食用香精，搅拌均匀，得碳酸乳酸菌饮料浓缩液。
实施例2：
（1）制备乳酸菌发酵液：取乳清蛋白粉与水按照1：6的质量比混合，依次经过均质、巴氏杀菌和冷却后，加入瑞士乳杆菌、嗜热链球菌于45℃发酵至pH3.8，结束发酵，再次巴氏杀菌，然后依次经过50μm滤袋过滤，碟式离心机离心，最后经0.22μm陶瓷膜过滤后制备得到乳酸菌发酵液；
（2）制备无水奶油乳液：以质量计，取6份十聚甘油单硬脂酸酯、60份山梨醇、8份乳酸菌发酵液，加热搅拌至混合均均匀，然后在4000rpm转速下剪切，并取20份无水奶油，继续剪切至乳状液平均粒径0.8μm，得奶油乳液；
（3）制备碳酸乳酸菌饮料：以质量计，取乳酸菌发酵液150份，加入果葡糖浆至Brix达到50%，然后加入适量柠檬酸、柠檬酸钠调整pH至3.4，最后加入0.8份奶油乳液，加入食用香精，搅拌均匀，得碳酸乳酸菌饮料浓缩液。
实施例3：
（1）制备乳酸菌发酵液：取脱脂乳粉与水按照1：5的质量比混合，依次经过均质、巴氏杀菌和冷却后，加入嗜酸乳杆菌于40℃发酵至pH4.0，结束发酵，再次巴氏杀菌，然后依次经过50μm滤袋过滤，碟式离心机离心，最后经0.22μm陶瓷膜过滤后制备得到乳酸菌发酵液；
（2）制备无水奶油乳液：以质量计，取5份十聚甘油单棕榈酸酯、70份丙二醇、10份乳酸菌发酵液，加热搅拌至混合均均匀，然后在8000rpm转速下剪切，并取18份无水奶油，继续剪切至乳状液平均粒径0.4μm，得奶油乳液；
（3）制备碳酸乳酸菌饮料：以质量计，取乳酸菌发酵液120份，加入白砂糖糖浆至Brix达到50%，然后加入适量柠檬酸、柠檬酸钠调整pH至3.4，最后加入0.6份奶油乳液，加入食用香精，搅拌均匀，得碳酸乳酸菌饮料浓缩液。
Claims (7)
1.一种乳酸菌饮料浓缩液的制备方法，其特征在于包括以下步骤：
（1）制备乳酸菌发酵液：取乳粉与水按照1：4-6的质量比混合，依次经过均质、巴氏杀菌和冷却后，加入乳酸菌于30-45℃发酵至pH3.8-4.3，结束发酵，再次巴氏杀菌，然后依次经过50μm滤袋过滤，碟式离心机离心，最后经0.22μm陶瓷膜过滤后制备得到乳酸菌发酵液；
（2）制备无水奶油乳液：以质量计，取3-6份乳化剂、60-80份助溶剂、8-12份乳酸菌发酵液，加热搅拌至混合均均匀，然后在4000-12000rpm转速下剪切，并取14-20份无水奶油，继续剪切至乳状液平均粒径0.2μm-0.8μm，得奶油乳液；
（3）制备乳酸菌饮料浓缩液：以质量计，取乳酸菌发酵液100份，加入糖浆至Brix达到50%，然后加入适量柠檬酸、柠檬酸钠调整pH至3.4，最后加入0.2-0.8份奶油乳液，加入食用香精，搅拌均匀，得乳酸菌饮料浓缩液。
2.根据权利要求1所述乳酸菌饮料浓缩液的制备方法，其特征在于：所述的乳粉为脱脂乳粉或乳清蛋白粉。
3.根据权利要求1所述乳酸菌饮料浓缩液的制备方法，其特征在于：所述的乳酸菌为保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、瑞士乳杆菌或乳酸乳球菌。
4.根据权利要求1所述乳酸菌饮料浓缩液的制备方法，其特征在于：所述的乳化剂为聚甘油油酸酯、聚甘油硬脂酸酯、聚甘油棕榈酸酯或聚甘油月桂酸酯。
5.根据权利要求1所述乳酸菌饮料浓缩液的制备方法，其特征在于：所述的助溶剂为甘油、丙二醇或山梨醇。
6.根据权利要求1所述乳酸菌饮料浓缩液的制备方法，其特征在于：所述的糖浆为白砂糖糖浆或果葡糖浆。
7.一种乳酸菌饮料浓缩液，其特征在于，其是根据权利要求1-6中任一项所述方法制备得到的。
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| CN104799200A (zh) * | 2015-05-19 | 2015-07-29 | 娄尤来 | 一种红茶菌酸性牛奶布丁及其制备方法 |
| CN105851231A (zh) * | 2015-01-21 | 2016-08-17 | 福建好彩头食品股份有限公司 | 一种发酵型含乳饮料及其制备方法 |
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| CN102415443A (zh) * | 2011-09-20 | 2012-04-18 | 漯河市永利食品有限公司 | 一种含有高果糖浆的乳酸菌乳饮料及其制备方法 |
| CN105851231A (zh) * | 2015-01-21 | 2016-08-17 | 福建好彩头食品股份有限公司 | 一种发酵型含乳饮料及其制备方法 |
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