CN106359602A - Lactic acid bacterium beverage and making method thereof - Google Patents
Lactic acid bacterium beverage and making method thereof Download PDFInfo
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- CN106359602A CN106359602A CN201611039178.2A CN201611039178A CN106359602A CN 106359602 A CN106359602 A CN 106359602A CN 201611039178 A CN201611039178 A CN 201611039178A CN 106359602 A CN106359602 A CN 106359602A
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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
- 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
- A23C9/137—Thickening substances
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Abstract
The invention discloses a making method of a lactic acid bacterium beverage. The lactic acid bacterium beverage is made from 27.33-28.33 parts of raw milk, 2.5-3.0 parts of whey protein powder, 2.5-3.0 parts of milk protein powder, 0.3-0.55 part of a thickening agent, 5.0-10.5 parts of a sweetening agent, 0.3-0.5 part of dietary fibers, 0.1-0.4 part of an acidity regulator and water supplementing to 100 parts. The making method comprises the following steps that 1, the whey protein powder and the milk protein powder are added into the preheated raw milk, uniform mixing, homogenizing, sterilizing and cooling are conducted, and raw material liquid is obtained; 2, lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis are added into the raw material liquid for fertilization, and a fermented milk base material is obtained; 3, the thickening agent, the sweetening agent and the dietary fibers are added into the preheated water, uniform mixing, sterilizing and cooling are conducted, and blended material liquid is obtained; 4, the fermented milk base material and the blended material liquid are mixed to be uniform, the acidity regulator is added for acidity regulating, homogenizing is conducted, and then the lactic acid bacterium beverage is obtained. The lactic acid bacterium beverage contains rich protein and dietary fibers and is good in liquidity and very suitable for being drunk by electric competition players.
Description
Technical field
The invention belongs to milk product field is and in particular to a kind of preparation method of lactobacillus beverage.Additionally, further relating to one kind
Lactobacillus beverage.
Background technology
E-sports is exactly the activity that electronic game match reaches " sports " aspect.E-sports campaign is exactly to utilize electronics
Intelligence resisted motion that equipment is carried out as sports apparatus, interpersonal.E-sports professional athlete most age is less,
Just 16 years old when a lot of people come club, exactly growth promoter animated period, to protein, calcium, ferrum, zinc, vitamin a, dimension life
Plain d requirement is than larger.Simultaneously because e-sports competition is cruel, career is short, and the gold age of professional athlete is general only
Have 5 years about, be within 23 years old old player.Therefore electric competing player sits more than ten hour daily before computer, often stays up late, eats bubble
Face, drink red cattle, lack the absorption of high-quality protein, dietary fiber, vitamin etc. in daily diet, lack outdoor activities, this is right
Be in growth promoter period player healthy very unfavorable.
Lactobacillus beverage is nutritious, but does not also have a lactic acid bacteria developed for electric competing fan on Vehicles Collected from Market
Beverage, this is those skilled in the art's problem demanding prompt solution.
Content of the invention
Based on above-mentioned technical problem, the invention provides a kind of preparation method of lactobacillus beverage, using this preparation method
Prepared lactobacillus beverage contains rich in protein, simultaneously good fluidity, instant, especially suitable e-sports hobby
Person, has filled up the market vacancy.
Specifically, on the one hand provide a kind of preparation method of lactobacillus beverage, including the raw material of following mass fractions:
Preparation method comprises the following steps:
A () adds lactalbumin powder and milk protein powder in the raw milk of preheating, mix, homogenizing, sterilization, and cooling obtains
Raw material feed liquid；B () adds Lactobacillus bulgaricus, streptococcus thermophiluss and Bifidobacterium lactis to enter in the raw material feed liquid of step (a)
Row fermentation, obtains fermentation milk base material；C () adds thickening agent, sweeting agent and dietary fiber in the water of preheating, mix, and sterilization is cold
But, obtain allocating feed liquid；D allotment feed liquid prepared to the fermentation milk base material of step (b) and step (c) is mixed by (), add acidity
Regulator carries out acid adjustment, homogenizing, obtains lactobacillus beverage.
Further, above-mentioned thickening agent include one of soybean polysaccharide, pectin and propylene glycol alginate or two kinds with
On.
Further, in step (b), Lactobacillus bulgaricus, streptococcus thermophiluss and newborn bifid bar in above-mentioned raw materials feed liquid
The content of bacterium is respectively 1 × 104cfu/g-5×106cfu/g、1×104cfu/g-5×106Cfu/g and 1 × 104cfu/g-5×
106cfu/g.
Further, in step (b), the temperature of fermentation is 38-44 DEG C；The terminal acidity 100-150 ° t of fermentation.
Further, in step (c), water preheating temperature is 70-85 DEG C.
Further, in step (c), the temperature of sterilization is 90-125 DEG C；Sterilizing time is 4s-15s.
Further, above-mentioned raw materials also include minerals and vitamins, and mineral includes ferrum, zinc and calcium, and vitamin includes
Vitamin a and vitamin d；In step (c), after mixing step, treat the mixing of thickening agent, sweeting agent, dietary fiber and water
Thing cools down, and adds minerals and vitamins to mix, then carries out sterilisation step.
Further, above-mentioned raw materials also include edible essence；Above-mentioned preparation method also includes: after step (d), in breast
Edible essence is added in acid bacteria beverage.
On the other hand, additionally provide a kind of lactobacillus beverage, be obtained by the preparation method of any of the above-described kind of lactobacillus beverage.
Further, protein content >=5% in above-mentioned lactobacillus beverage.
By the preparation method in technique scheme, protein content >=5% of prepared lactobacillus beverage, also contains
Abundant dietary fiber and lactic acid bacteria, meanwhile, the good fluidity of lactobacillus beverage, can suck, for electric competing player both
The nutrient substance such as protein and dietary fiber can be supplemented, and edible very convenient.Additionally, compared with ordinary lactic acid bacteria beverage,
The lactobacillus beverage that said method is obtained is good in taste, and quality is salubriouser, and milk is strong, and in shelf-life internal stability relatively
Good.
Specific embodiment
For clearer, technical solution of the present invention is illustrated, below in conjunction with the skill to the present invention for the specific embodiment
Art scheme is further elaborated:
Give aforementioned technical problem, inventor, at least needs it is believed that being directed to the lactobacillus beverage of electric competing player through thinking
It is provided simultaneously with protein abundance and two features of instant, the protein content of common lactobacillus beverage is generally 1%
Left and right, less for being in budding electric competing player, but in lactobacillus beverage, protein content is higher can lead to viscosity too
Height, can only eat spoon, edible not convenient for electric competing player.
For this reason, in a specific embodiment, there is provided a kind of preparation method of lactobacillus beverage, including following matter
The raw material of amount number:
Preparation method comprises the following steps:
A () adds lactalbumin powder and milk protein powder in the raw milk of preheating, mix, homogenizing, sterilization, and cooling obtains
Raw material feed liquid；B () adds Lactobacillus bulgaricus, streptococcus thermophiluss and Bifidobacterium lactis to enter in the raw material feed liquid of step (a)
Row fermentation, obtains fermentation milk base material；C () adds thickening agent, sweeting agent and dietary fiber in the water of preheating, mix, and sterilization is cold
But, obtain allocating feed liquid；D allotment feed liquid prepared to the fermentation milk base material of step (b) and step (c) is mixed by (), add acidity
Regulator carries out acid adjustment, homogenizing, obtains lactobacillus beverage.
Above-mentioned steps (a), (b), (c), the label of (d) are not used in the order limiting each step in preparation method, method
In each step, as long as reasonable in logic, the order of each step can change.For example, above-mentioned step (c) can be with step
A () or (b) is independently carried out simultaneously；Again for example, step (c) is carried out before being placed on step (a) and (b).
By the preparation method in technique scheme, protein content >=5% of prepared lactobacillus beverage, also contains
Abundant dietary fiber and lactic acid bacteria, meanwhile, the good fluidity of lactobacillus beverage, can suck, for electric competing player both
The nutrient substance such as protein and dietary fiber can be supplemented, and edible very convenient.Additionally, also may be used with comparative example in conjunction with the embodiments
See, compared with ordinary lactic acid bacteria beverage, the lactobacillus beverage that said method is obtained is good in taste, and quality is salubriouser, and milk is strong,
And it is preferable in shelf-life internal stability.
In above-mentioned steps (a), raw milk can be the conventionally referred raw milk in this area, preferably fresh milk and/or
Reconstituted milk, more preferably for fresh milk.Above-mentioned raw materials breast is preferably selected from one or more of Lac Bovis seu Bubali, Lac caprae seu ovis or Os Equi, more
It is selected from one of Lac Bovis seu Bubali and Lac caprae seu ovis or two kinds, most preferably for Lac Bovis seu Bubali goodly.Above-mentioned raw materials breast be preferably rich milk and/or
Skimmed milk, more preferably for rich milk.
Reconstituted milk is the conventional reconstituted milk in this area, is prepared by reconstituting milk powder water.
In above-mentioned steps (a), lactalbumin powder is the conventionally referred lactalbumin powder in this area, albumen in lactalbumin powder
The content of matter preferably 80～85%.
In above-mentioned steps (a), milk protein powder can be the conventionally referred milk protein powder in this area, preferably from cattle
In milk separation and Extraction out contain lactalbumin and caseic egg albumen powder.In milk protein powder, the content of protein is preferable
Ground is 80～85%.
Further, in above-mentioned steps (a), preferably 45-55 DEG C of the temperature of raw milk preheating, more preferably for 50 DEG C.
Further, in above-mentioned steps (a), mix and preferably adopt stirring and evenly mixing, make lactalbumin powder and milk protein
Powder is substantially dissolved in raw milk.
Further, in above-mentioned steps (a), preferably 60～70 DEG C of the temperature of homogenizing, more preferably for 65～70 DEG C.All
The pressure of matter is preferably 18～22mpa, more preferably for 18～20mpa.
Further, in above-mentioned steps (a), preferably 90～95 DEG C of the temperature of sterilization.The time of sterilization is preferably 5
～10min, more preferably for 5min.
Further, in above-mentioned steps (a), the temperature of cooling is preferably cooled to 38～44 DEG C, more preferably for cooling
To 40～42 DEG C.
Further, in above-mentioned steps (b), Lactobacillus bulgaricus, streptococcus thermophiluss and newborn bifid bar in raw material feed liquid
The content of bacterium is respectively 1 × 104cfu/g-5×106cfu/g、1×104cfu/g-5×106Cfu/g and 1 × 104cfu/g-5×
106cfu/g.Preferably, the content of Lactobacillus bulgaricus, streptococcus thermophiluss and Bifidobacterium lactis is respectively 1 in raw material feed liquid
×104Cfu/g～1 × 106cfu/g、1×104Cfu/g～1 × 106Cfu/g and 1 × 104Cfu/g～1 × 106cfu/g.
Further, in above-mentioned steps (b), the temperature of fermentation is 38～44 DEG C, preferably 40～42 DEG C.The end of fermentation
Point acidity is 100～150 ° of t, preferably 130～150 ° t.
Further, in above-mentioned steps (c), thickening agent includes in soybean polysaccharide, pectin and propylene glycol alginate
Plant or two or more.
Further, in above-mentioned steps (c), sweeting agent includes white sugar, high fructose syrup, xylitol, stevioside, knob
One or more of sweet, Fructose, acesulfame potassium, aspartame, sucralose and Fructus Momordicae.
Further, in above-mentioned steps (c), dietary fiber includes inulin, oligofructose, polydextrose, oligomeric galactose
With one of degeneration dextrin or two or more.
Further, in above-mentioned steps (c), the preheating temperature of water is preferably 70～85 DEG C, more preferably for 70-75 DEG C.
Further, in above-mentioned steps (c), mixing can be using modes such as stirrings, to mix to be visible by naked eyes little particle
It is defined.Preferably, Insulation can be taken when stirring, holding temperature is 70-85 DEG C, preferably 70-75 DEG C.Preferably
, mixing time is 20-30min, more preferably for 25-30min.
Further, in above-mentioned steps (c), preferably 90-125 DEG C of sterilization temperature, more preferably for 110-125 DEG C.Kill
The bacterium time is preferably 4s-15s.
Further, in above-mentioned steps (c), preferably 30-50 DEG C of chilling temperature, more preferably for 30-40 DEG C.
Further, in above-mentioned preparation method, raw material also includes minerals and vitamins common 0.016-0.12 part, mineral
Including ferrum, zinc and calcium, vitamin includes vitamin a and vitamin d；In step (c), after mixing step, treat thickening agent, sweet
The mixture cooling of taste agent, dietary fiber and water, adds minerals and vitamins to mix, then carries out follow-up sterilisation step.Excellent
Choosing, the mixture of thickening agent, sweeting agent, dietary fiber and water is cooled to 30-50 DEG C, more preferably 30-40 DEG C, adds mineral
Matter and vitamin.Some vitamin and mineral are thermal sensitivity, unstable, easily aoxidize, thus when raw material includes mineral
When matter and/or vitamin, do not dissolve in the lump with thickening agent etc., but treat the mixing of thickening agent, sweeting agent, dietary fiber and water
Thing cools down, then adds mineral and/or vitamin below, thus reducing the destruction for mineral and/or vitamin for the high temperature.
Above-mentioned minerals and vitamins are ferrum, zinc, the mixture of calcium, vitamin a and vitamin d, its mineral and
The source of vitamin refers to gb14880, can be wherein a certain source or certain several source；Such as vitamin a
Gb14880 has 4 kinds source endo-E dompe a, Palmic acid vitamin a, alltrans retinol, beta-carotene, can be optional
One or more of which is originated as the vitamin a of the present invention.
Further, in above-mentioned steps (d), acidity regulator is preferably tartaric acid, citric acid, sodium citrate, Fructus Mali pumilae
One or more of acid and lactic acid.The acidity of the lactobacillus beverage after acid adjustment is preferably 45-55 ° of t, more preferably for 50-55 °
t.
Further, in above-mentioned steps (d), the temperature of homogenizing is the instant temperature of the mixed liquor after acid adjustment.Homogenizing
Pressure is preferably 18～22mpa, more preferably for 18～20mpa.Above-mentioned homogenizing is aseptically carried out.
Further, above-mentioned preparation method can also comprise the following steps: in the prepared lactobacillus beverage of step (d),
Add edible essence.Edible essence is preferably one of natural essence, natural equivalent essence and synthetic fragrance or many
Kind；More preferably one or more of apple essence, strawberry essence, Cranberry essence, flavoring pineapple essence and cocoanut flavour.Often
In 100 parts of lactobacillus beverages, the content of edible essence is preferably less than or equal to 0.1 part.
Further, above-mentioned prepared lactobacillus beverage can carry out fill, in 2-4 DEG C of cold preservation.
On the other hand, a kind of lactobacillus beverage is also provided, is obtained by any of the above-described kind of lactic acid bacteria preparation method.Further
Ground, content >=5% of protein in above-mentioned lactobacillus beverage.
The preparation method of above-mentioned lactobacillus beverage has above-mentioned beneficial effect, lactobacillus beverage obtained by this method
Correspondingly there is above-mentioned beneficial effect, here is omitted.
Further illustrate above-mentioned specific embodiment below by embodiment, but therefore do not limit the present invention to described
Scope of embodiments among.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or presses
Select according to catalogue.In following embodiments, not doing the reagent illustrating, raw material and experimental apparatus all can be by business way
Footpath is directly buied.
Embodiment 1
First, formula:
Raw milk (protein content 2.9%): 820kg
Lactalbumin powder (protein content 80%): 90kg
Milk protein powder (protein content 80%): 90kg
Fermented bacterium: 15 × 1012The Lactobacillus bulgaricus of cfu, 15 × 1012Streptococcus thermophiluss of cfu and 15 ×
1012The newborn bifidus bacilluss of cfu
Thickening agent: pectin 1.5kg, soybean polysaccharide 1.5kg
Sweeting agent: acesulfame potassium 0.2kg, aspartame 0.2kg, white sugar 49.6kg
Dietary fiber: inulin 1.5kg, polydextrose 1.5kg
Water: 605.54kg
Acidity regulator: citric acid 2.5kg, sodium citrate 1.5kg
Vitamin and mineral: 300mg vitamin a, 10mg vitamin d, 10mg ferrum, 156.68g calcium, 3g zinc
Edible essence: apple essence 1kg
2nd, technique
1. lactalbumin powder and milk protein powder are added in the raw milk of preheating, stir, fully dissolve；Heating
To 60 DEG C, 18mpa carries out homogenizing；It is again heated to 90 DEG C, insulation 10min is sterilized；It is cooled to 38 DEG C, obtain raw material feed liquid.
2. add the fermented bacterium in formula in 38 DEG C of raw material feed liquid, heat-preservation fermentation to acidity is 100 ° of t, terminates sending out
Ferment, obtains fermentation milk base material.
3. thickening agent, sweeting agent and dietary fiber are added in 70 DEG C of water by the proportioning of formula, insulated and stirred 20min
Mix；It is cooled to 30 DEG C, add minerals and vitamins by proportioning, stir；It is again heated to 90 DEG C, insulation 15s is killed
Bacterium, obtains after cooling allocating feed liquid.
4. add the 1/3 fermentation milk base material prepared by step (2) in the allotment feed liquid that step (3) is obtained, stirring is all
After even, add acidity regulator, adjust acidity to 55 ° of t, stir, 18mpa, carry out homogenizing, obtain lactobacillus beverage.
5. fill add edible essence online according to formula, 2 DEG C of cold preservations.
The protein content measuring the lactobacillus beverage being obtained is 5.6%.
Embodiment 2
First, formula:
Reconstituted milk (protein content 2.9%): 820kg
Lactalbumin powder (protein content 85%): 90kg
Milk protein powder (protein content 85%): 90kg
Fermented bacterium: 3 × 1010The Lactobacillus bulgaricus of cfu, 3 × 1010The streptococcus thermophiluss of cfu and 3 × 1010cfu
Newborn bifidus bacilluss
Thickening agent: pectin 1.5kg, soybean polysaccharide 4kg
Sweeting agent: white sugar 80kg, high fructose syrup 20kg, xylitol 5kg
Dietary fiber: oligofructose 2kg, oligomeric galactose 1kg, degeneration dextrin 2kg
Water: 451.1kg
Acidity regulator: lactic acid 0.1kg
Vitamin and mineral: 1g vitamin a, 0.04g vitamin d, 20g ferrum, 1158.96g calcium, 20g zinc
Edible essence: flavoring pineapple essence 1kg
2nd, technique
1. lactalbumin powder and milk protein powder are added in the reconstituted milk of preheating, stir, fully dissolve；Heating
To 70 DEG C, 22mpa carries out homogenizing；It is again heated to 95 DEG C, insulation 5min is sterilized；It is cooled to 44 DEG C, obtain raw material feed liquid.
2. add the fermented bacterium in formula in 44 DEG C of raw material feed liquid, heat-preservation fermentation to acidity is 150 ° of t, terminates sending out
Ferment, obtains fermentation milk base material.
3. thickening agent, sweeting agent and dietary fiber are added in 85 DEG C of water by the proportioning of formula, insulated and stirred 30min
Mix；It is cooled to 50 DEG C, add minerals and vitamins by proportioning, stir；It is again heated to 125 DEG C, insulation 4s is killed
Bacterium, obtains after cooling allocating feed liquid.
4. add the 1/3 fermentation milk base material prepared by step (2) in the allotment feed liquid that step (3) is obtained, stirring is all
After even, add acidity regulator, adjust acidity to 55 ° of t, stir, 22mpa, carry out homogenizing, obtain lactobacillus beverage.
5. fill add edible essence online according to formula, 10 DEG C of cold preservations.
The protein content measuring the lactobacillus beverage being obtained is 5.9%.
Embodiment 3
First, formula:
Os Equi (protein content 2.9%): 825kg
Lactalbumin powder (protein content 85%): 87.5kg
Milk protein powder (protein content 85%): 87.5kg
Fermented bacterium: 3 × 1011The Lactobacillus bulgaricus of cfu, 15 × 1012The streptococcus thermophiluss of cfu and 9 × 1012cfu
Newborn bifidus bacilluss
Thickening agent: pectin 1.5kg, soybean polysaccharide 2kg, propylene glycol alginate 0.5kg
Sweeting agent: white sugar 50kg, Fructose 20kg, sucralose 0.02kg, Fructus Momordicae 0.05kg
Dietary fiber: inulin 1.5kg, oligofructose 1kg, oligomeric galactose 1kg
Water: 587.57kg
Acidity regulator: tartaric acid 0.15kg, malic acid 0.15kg
Vitamin and mineral: 1g vitamin a, 0.02g vitamin d, 10g ferrum, 598.98g calcium, 10g zinc
Edible essence: strawberry essence 0.3kg, Cranberry essence 0.3kg
2nd, technique
1. lactalbumin powder and milk protein powder are added in the Os Equi of preheating, stir, fully dissolve；It is heated to
65 DEG C, 20mpa carries out homogenizing；It is again heated to 90 DEG C, insulation 5min is sterilized；It is cooled to 42 DEG C, obtain raw material feed liquid.
2. add the fermented bacterium in formula in 42 DEG C of raw material feed liquid, heat-preservation fermentation to acidity is 130 ° of t, terminates sending out
Ferment, obtains fermentation milk base material.
3. thickening agent, sweeting agent and dietary fiber are added in 75 DEG C of water by the proportioning of formula, insulated and stirred 25min
Mix；It is cooled to 40 DEG C, add minerals and vitamins by proportioning, stir；It is again heated to 115 DEG C, insulation 15s is killed
Bacterium, obtains after cooling allocating feed liquid.
4. in the allotment feed liquid that the step (3) at 40 DEG C is obtained, add the 1/3 fermentation milk base material prepared by step (2),
After stirring, add acidity regulator, adjust acidity to 50 ° of t, stir, 20mpa, carry out homogenizing, obtain lactic acid bacteria drink
Material.
5. fill add edible essence online according to formula, 4 DEG C of cold preservations.
Measure the protein content 5.8% of the lactobacillus beverage being obtained.
Embodiment 4
First, formula:
Raw milk (protein content 2.9%): 830kg
Lactalbumin powder (protein content 80%): 82kg
Milk protein powder (protein content 80%): 88kg
Fermented bacterium: 3 × 1010The Lactobacillus bulgaricus of cfu, 15 × 1012The streptococcus thermophiluss of cfu and 6 × 1011cfu
Newborn bifidus bacilluss
Thickening agent: pectin 2.5kg, soybean polysaccharide 1.5kg
Sweeting agent: white sugar 65kg, stevioside 0.05kg, neotame 0.003kg
Dietary fiber: inulin 1.5kg, oligofructose 2.5kg
Water: 588.287kg
Acidity regulator: citric acid 2.5kg, sodium citrate 1.5kg
Vitamin and mineral: 0.5g vitamin a, 0.02g vitamin d, 15g ferrum, 799.48g calcium, 15g zinc
Edible essence: cocoanut flavour 0.5kg
2nd, technique
1. lactalbumin powder and milk protein powder are added in the raw milk of preheating, stir, fully dissolve；Heating
To 65 DEG C, 20mpa carries out homogenizing；It is again heated to 90 DEG C, insulation 5min is sterilized；It is cooled to 40 DEG C, obtain raw material feed liquid.
2. add the fermented bacterium in formula in 40 DEG C of raw material feed liquid, heat-preservation fermentation to acidity is 130 ° of t, terminates sending out
Ferment, obtains fermentation milk base material.
3. thickening agent, sweeting agent and dietary fiber are added in 75 DEG C of water by the proportioning of formula, insulated and stirred 25min
Mix；It is cooled to 40 DEG C, add minerals and vitamins by proportioning, stir；It is again heated to 110 DEG C, insulation 15s is killed
Bacterium, obtains after cooling allocating feed liquid.
4. in the allotment feed liquid that the step (3) at 40 DEG C is obtained, add the 1/3 fermentation milk base material prepared by step (2),
After stirring, add acidity regulator, adjust acidity to 50 ° of t, stir, 20mpa, carry out homogenizing, obtain lactic acid bacteria drink
Material.
5. fill add edible essence online according to formula, 6 DEG C of cold preservations.
The protein content of the lactobacillus beverage that mensure is obtained, 5.3%.
Embodiment 5
First, formula:
Raw milk (protein content 2.9%): 850kg
Lactalbumin powder (protein content 85%): 75kg
Milk protein powder (protein content 85%): 75kg
Fermented bacterium: 3 × 1011The Lactobacillus bulgaricus of cfu, 15 × 1012The streptococcus thermophiluss of cfu and 9 × 1012cfu
Newborn bifidus bacilluss
Thickening agent: pectin 1.5kg, soybean polysaccharide 2kg, propylene glycol alginate 0.5kg
Sweeting agent: white sugar 50kg, Fructose 20kg, sucralose 0.02kg, Fructus Momordicae 0.05kg
Dietary fiber: inulin 1.5kg, oligofructose 1kg, oligomeric galactose 1kg
Water: 588.83kg
Acidity regulator: tartaric acid 0.15kg, malic acid 0.15kg
2nd, technique
1. lactalbumin powder and milk protein powder are added in the raw milk of preheating, stir, fully dissolve；Heating
To 65 DEG C, 20mpa carries out homogenizing；It is again heated to 90 DEG C, insulation 5min is sterilized；It is cooled to 42 DEG C, obtain raw material feed liquid.
2. add the fermented bacterium in formula in 42 DEG C of raw material feed liquid, heat-preservation fermentation to acidity is 130 ° of t, terminates sending out
Ferment, obtains fermentation milk base material.
3. thickening agent, sweeting agent and dietary fiber are added in 75 DEG C of water by the proportioning of formula, insulated and stirred 25min
Mix；It is again heated to 115 DEG C, insulation 15s is sterilized, obtain after cooling allocating feed liquid.4. the step (3) at 40 DEG C is obtained
Add the 1/3 fermentation milk base material prepared by step (2) in allotment feed liquid, after stirring, add acidity regulator, adjust acid
Spend to 50 ° of t, stir, 20mpa, carry out homogenizing, obtain lactobacillus beverage.
5. fill, 4 DEG C of cold preservations.
Measure the protein content 5.1% of the lactobacillus beverage being obtained.
Comparative example 1
Thickening agent is changed to sodium carboxymethyl cellulose 5.5kg, the other the same as in Example 2.
Comparative example 2
Commercially available light Additive-free fermented milk, its protein content is 4.1%, and fat content is 4.3%.
Effect example 1
The lactobacillus beverage that embodiment 1-5 is prepared, with comparative example 1 and comparative example 2, carries out taste, quality aspect
Comparison test, subjective appreciation completes by 20 valuation officers, color and luster, quality and milk Flavor index score is higher represents effect more
Good, viscosity index score is lower to represent that viscosity is higher, the results are shown in Table 1.
Table 1
From table 1 it follows that although the lactobacillus beverage protein content being obtained by the inventive method is high, with than
Compare compared with the fermentation milk of example 2, quality is more clearly thin, and viscosity is relatively low, good fluidity, and Comprehensive Assessment mouthfeel is more preferable；With comparative example 1
Prepared lactobacillus beverage is compared, and quality is more clearly thin, and viscosity is relatively low, good fluidity, and milk is strong.Therefore, pass through
The cooperation of thickening agent in the lactobacillus beverage that said method is obtained, especially other raw materials and preparation technology and preparation method,
The quality of leben and viscosity is made to obtain larger improvement, mobility is better, and also omits in terms of local flavor and color and luster
There is improvement.
Effect example 2
Lactobacillus beverage prepared by the embodiment 1-5 milk surum within the shelf-life separates out situation and is tracked, and the results are shown in Table
2.
Table 2
From table 2 it can be seen that had preferably steady in shelf life using the lactobacillus beverage of preparation method of the present invention preparation
Qualitative.
Above the preparation method and lactobacillus beverage of lactobacillus beverage provided by the present invention is described in detail.
Specific case used herein is set forth to the principle of the present invention and embodiment, and the explanation of above example is to use
Understand the method for the present invention and its core concept in help.It should be pointed out that for those skilled in the art,
Under the premise without departing from the principles of the invention, the present invention can also be carried out with some improvement and modify, these improve and modify
Fall in the protection domain of the claims in the present invention.
Claims (10)
1. a kind of preparation method of lactobacillus beverage is it is characterised in that include the raw material of following mass fractions:
Preparation method comprises the following steps:
A () adds lactalbumin powder and milk protein powder in the raw milk of preheating, mix, homogenizing, sterilization, and cooling obtains raw material
Feed liquid；
B () adds Lactobacillus bulgaricus, streptococcus thermophiluss and Bifidobacterium lactis to carry out sending out in the raw material feed liquid of step (a)
Ferment, obtains fermentation milk base material；
C () adds thickening agent, sweeting agent and dietary fiber in the water of preheating, mix, sterilization, cooling, obtains allocating feed liquid；
D allotment feed liquid prepared to the fermentation milk base material of step (b) and step (c) is mixed by (), add acidity regulator to be adjusted
Acid, homogenizing, obtain lactobacillus beverage.
2. lactobacillus beverage according to claim 1 preparation method it is characterised in that described thickening agent to include Semen sojae atricolor many
One of sugar, pectin and propylene glycol alginate or two or more.
3. the preparation method of lactobacillus beverage according to claim 1 is it is characterised in that in step (b), described raw material material
In liquid, the content of Lactobacillus bulgaricus, streptococcus thermophiluss and Bifidobacterium lactis is respectively 1 × 104cfu/g-5×106cfu/g、1
×104cfu/g-5×106Cfu/g and 1 × 104cfu/g-5×106cfu/g.
4. the preparation method of lactobacillus beverage according to claim 1 is it is characterised in that in step (b), the temperature of fermentation
For 38-44 DEG C；The terminal acidity 100-150 ° t of fermentation.
5. the preparation method of lactobacillus beverage according to claim 1 is it is characterised in that in step (c), water preheating temperature
For 70-85 DEG C.
6. the preparation method of lactobacillus beverage according to claim 1 is it is characterised in that in step (c), the temperature of sterilization
For 90-125 DEG C；Sterilizing time is 4s-15s.
7. the preparation method of lactobacillus beverage according to claim 1 is it is characterised in that described raw material also includes mineral
And vitamin, mineral includes ferrum, zinc and calcium, and vitamin includes vitamin a and vitamin d；In step (c), mix step
Afterwards, treat the mixture cooling of thickening agent, sweeting agent, dietary fiber and water, add minerals and vitamins to mix, then killed
Bacterium step.
8. the preparation method of lactobacillus beverage according to claim 1 is it is characterised in that described raw material also includes edible perfume
Essence；Described preparation method also includes: after step (d), adds edible essence in lactobacillus beverage.
9. a kind of lactobacillus beverage is it is characterised in that the preparation side of lactobacillus beverage described in any one of claim 1～9
Method is obtained.
10. lactobacillus beverage according to claim 9 is it is characterised in that protein content >=5% in lactobacillus beverage.
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| WO2020175274A1 (en) * | 2019-02-27 | 2020-09-03 | 株式会社ヤクルト本社 | Food/beverage product, off-flavor masking agent for food/beverage product, and off-flavor masking method for food/beverage product |
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