CN106387049A - Carbonic acid lactic acid bacterium beverage and preparation method thereof - Google Patents
Carbonic acid lactic acid bacterium beverage and preparation method thereof Download PDFInfo
- Publication number
- CN106387049A CN106387049A CN201610760637.XA CN201610760637A CN106387049A CN 106387049 A CN106387049 A CN 106387049A CN 201610760637 A CN201610760637 A CN 201610760637A CN 106387049 A CN106387049 A CN 106387049A
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- China
- Prior art keywords
- carbonated
- lactic acid
- lactobacillus beverage
- preparation
- lactobacillus
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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
-
- 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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a carbonic acid lactic acid bacterium beverage and a preparation method thereof. The Carbonic acid lactic acid bacterium beverage is made from lactic acid bacteria fermentation liquor, cream emulsion, a sweetening agent, a sour agent, edible essence and the like. The protein content of the carbonic acid lactic acid bacterium beverage disclosed by the invention is greater than 0.7%, which conforms to requirements of the national standard for milk beverages; the product is stable, protein denaturation and precipitation cannot appear when the product is stored at normal atmospheric temperature for 18 months or above, and instable phenomena of floating oil and the like cannot appear either; and the product presents milky white having turbidity in appearance, and has vision attraction. In the preparation method of the carbonic acid lactic acid bacterium beverage provided by the invention, the addition quantity of the stabilizing agent is small, and the carbonic acid lactic acid bacterium beverage is nutritive and healthy.
Description
Technical field
The invention belongs to food processing field, particularly to a kind of preparation method of carbonated lactobacillus beverage.
Background technology
Soda pop occupies the very big share in food and drink market because of the stimulation mouthfeel of its uniqueness, has a collection of loyalty
Consumer, the especially consumer of youth.Milk beverage assumes, in China, the trend increasing year by year, especially beverage city over the past two years
Under the dispirited overall situation in field, milk beverage market is still increasing, and prospect is preferable.But the milk beverage form on market duplicates, basic
Taste is had any different.Milk product is combined with soda pop, develops carbonated lactobacillus beverage, existing product can be broken
General layout, realizes differential competition, but the preparation technology of traditional soda pop, easily cause the degeneration of milk protein, product quality
Unstable it is impossible to list marketing.
Content of the invention
It is an object of the invention to overcoming the deficiencies in the prior art, provide a kind of preparation method of carbonated lactobacillus beverage.
For reaching above-mentioned purpose, the preparation method of the carbonated lactobacillus beverage of present invention design it is characterised in that include with
Lower step：
（1）Prepare streptococcus acidi lactici fermented solution：Take milk powder and water according to 1：The mass ratio mixing of 4-6, sequentially passes through homogenizing, pasteurize
After cooling, add lactic acid bacteria to ferment to pH3.8-4.3 in 30-45 DEG C, terminate fermentation, pasteurize again, then warp successively
Cross 50 μm of sock filtration, disk centrifugal separator is centrifuged, after prepare streptococcus acidi lactici fermented solution after 0.22 μm of ceramic membrane filter；
（2）Prepare anhydrous butter oil emulsion：In mass, 3-6 part emulsifying agent, 60-80 part cosolvent, 8-12 part lactic acid bacteria fermentation are taken
Liquid, heated and stirred, to mixing uniformly, then in 4000-12000rpm rotating speed down cut, and takes 14-20 part anhydrous butter oil, continues
Continuous shearing, to 0.2 μm -0.8 μm of emulsion mean diameter, obtains milk fat liquor；
（3）Prepare carbonated lactobacillus beverage：In mass, extracting lactic acid fermented liquid 100-150 part, adds 0.2-0.8 part butter
Emulsion, adds appropriate sweeting agent, acidic flavoring agent, edible essence, is filled with carbon dioxide, and supplements deionized water to 500 parts, tank
Fill to obtain carbonated lactobacillus beverage.
Wherein, described milk powder is skimmed milk powder or lactalbumin powder.
Described lactic acid bacteria is that Lactobacillus bulgaricus, streptococcus thermophiluss, bacillus acidophilus, lactobacillus helveticuss or lactic acid are newborn
Coccus.
Described emulsifying agent is polyglycerol acrylate, polyglycerol stearate, POGE-A POGE-B POGE-C Polyglycerin palmitate or polyglycereol Laurel
Acid esters.
Described cosolvent is glycerol, propylene glycol or Sorbitol.
Described sweeting agent is white sugar, high fructose syrup, aspartame or stevioside.
Described acidic flavoring agent is citric acid, sodium citrate or phosphoric acid.
Present invention also offers a kind of carbonated lactobacillus beverage, prepared by foregoing preparation method.
Preparation method of the present invention has the advantage that：
The carbonated lactobacillus beverage protein content of the present invention is more than 0.7%, meets the requirement for beverage containing milk for the GB, product is steady
Fixed, room temperature more than 18 months is not in albuminous degeneration precipitation, is also not in the wild effects such as oil slick；
Also added milk oil emulsion in the preparation method that the present invention provides, improve taste and flavor first, make the drink of preparation
Material mouth sense is full, milk taste foot；Secondly, the milky making the carbonic acid milk beverage preparing be in turbidity, has suction in appearance
Gravitation；Again, stablize albumen effect, prevent albuminous degeneration precipitation in streptococcus acidi lactici fermented solution；
In the preparation method of carbonated lactobacillus beverage that the present invention provides, stabilizer addition is few, contains only in milk oil emulsion
The stabilizer brought into, content less than ten thousand/.
Specific embodiment
Below in conjunction with instantiation, technical scheme is described further.
Embodiment 1:
（1）Prepare streptococcus acidi lactici fermented solution：Extracting degreasing milk powder and water are according to 1：4 mass ratio mixing, sequentially passes through homogenizing, Pasteur kills
After bacterium and cooling, add Lactobacillus bulgaricus to ferment to pH4.3 in 30 DEG C, terminate to ferment, pasteurize again, then successively
Through 50 μm of sock filtration, disk centrifugal separator is centrifuged, after prepare streptococcus acidi lactici fermented solution after 0.22 μm of ceramic membrane filter；
（2）Prepare anhydrous butter oil emulsion：In mass, 3 part of ten polyglycerol monooleate, 80 parts of glycerol, 8 parts of lactic acid bacteria fermentations are taken
Liquid, heated and stirred, to mixing uniformly, then in 12000rpm rotating speed down cut, and takes 14 parts of anhydrous butter oils, continues shearing extremely
0.2 μm of emulsion mean diameter, obtains milk fat liquor；
（3）Prepare carbonated lactobacillus beverage：In mass, 100 parts of extracting lactic acid fermented liquid, add 0.8 part of milk fat liquor, add
Appropriate white sugar, citric acid, sodium citrate, edible essence, are filled with carbon dioxide, and supplement deionized water to 500 parts, tank
Fill to obtain carbonated lactobacillus beverage.
Embodiment 2：
（1）Prepare streptococcus acidi lactici fermented solution：Take lactalbumin powder and water according to 1：6 mass ratio mixing, sequentially passes through homogenizing, Pasteur
After sterilization and cooling, add lactobacillus helveticuss, streptococcus thermophiluss to ferment to pH3.8 in 45 DEG C, terminate fermentation, Pasteur kills again
Bacterium, then in turn through 50 μm of sock filtration, disk centrifugal separator is centrifuged, after prepare breast after 0.22 μm of ceramic membrane filter
Acid bacteria fermentation liquid；
（2）Prepare anhydrous butter oil emulsion：In mass, 6 part of ten polyglycerol monostearate, 60 parts of Sorbitol, 8 parts of lactic acid bacterias are taken
Fermentation liquid, heated and stirred, to mixing uniformly, then in 4000rpm rotating speed down cut, and takes 20 parts of anhydrous butter oils, continues shearing
To 0.8 μm of emulsion mean diameter, obtain milk fat liquor；
（3）Prepare carbonated lactobacillus beverage：In mass, 150 parts of extracting lactic acid fermented liquid, add 0.6 part of milk fat liquor, add
Appropriate high fructose syrup, aspartame, citric acid, sodium citrate, edible essence, are filled with carbon dioxide, and supplement deionization
Water to 500 parts, canned carbonated lactobacillus beverage.
Embodiment 3：
（1）Prepare streptococcus acidi lactici fermented solution：Extracting degreasing milk powder and water are according to 1：5 mass ratio mixing, sequentially passes through homogenizing, Pasteur kills
After bacterium and cooling, add bacillus acidophilus to ferment to pH4.0 in 40 DEG C, terminate to ferment, pasteurize again, then in turn through
50 μm of sock filtration, disk centrifugal separator be centrifuged, after prepare streptococcus acidi lactici fermented solution after 0.22 μm of ceramic membrane filter；
（2）Prepare anhydrous butter oil emulsion：In mass, 5 part of ten polyglycereol monopalmitate, 70 parts of propylene glycol, 10 parts of lactic acid are taken
Fermented liquid, heated and stirred, to mixing uniformly, then in 8000rpm rotating speed down cut, and takes 18 parts of anhydrous butter oils, continues to cut
It is switched to 0.4 μm of emulsion mean diameter, obtain milk fat liquor；
（3）Prepare carbonated lactobacillus beverage：In mass, 120 parts of extracting lactic acid fermented liquid, add 0.4 part of milk fat liquor, add
Appropriate white sugar, stevioside, phosphoric acid, edible essence, are filled with carbon dioxide, and supplement deionized water to 500 parts, canned
Obtain carbonated lactobacillus beverage.
Claims (8)
1. a kind of preparation method of carbonated lactobacillus beverage is it is characterised in that comprise the following steps：
（1）Prepare streptococcus acidi lactici fermented solution：Take milk powder and water according to 1：The mass ratio mixing of 4-6, sequentially passes through homogenizing, pasteurize
After cooling, add lactic acid bacteria to ferment to pH3.8-4.3 in 30-45 DEG C, terminate fermentation, pasteurize again, then warp successively
Cross 50 μm of sock filtration, disk centrifugal separator is centrifuged, after prepare streptococcus acidi lactici fermented solution after 0.22 μm of ceramic membrane filter；
（2）Prepare anhydrous butter oil emulsion：In mass, 3-6 part emulsifying agent, 60-80 part cosolvent, 8-12 part lactic acid bacteria fermentation are taken
Liquid, heated and stirred, to mixing uniformly, then in 4000-12000rpm rotating speed down cut, and takes 14-20 part anhydrous butter oil, continues
Continuous shearing, to 0.2 μm -0.8 μm of emulsion mean diameter, obtains milk fat liquor；
（3）Prepare carbonated lactobacillus beverage：In mass, extracting lactic acid fermented liquid 100-150 part, adds 0.2-0.8 part butter
Emulsion, adds appropriate sweeting agent, acidic flavoring agent, edible essence, is filled with carbon dioxide, and supplements deionized water to 500 parts, tank
Fill to obtain carbonated lactobacillus beverage.
2. according to claim 1 carbonated lactobacillus beverage preparation method it is characterised in that：Described milk powder is skimmed milk
Powder or lactalbumin powder.
3. according to claim 1 carbonated lactobacillus beverage preparation method it is characterised in that：Described lactic acid bacteria is to protect to add
Leah lactobacilluss, streptococcus thermophiluss, bacillus acidophilus, lactobacillus helveticuss or lactococcus lactis.
4. according to claim 1 carbonated lactobacillus beverage preparation method it is characterised in that：Described emulsifying agent is poly- sweet
Oily oleate, polyglycerol stearate, POGE-A POGE-B POGE-C Polyglycerin palmitate or polyglyceryl laurate.
5. according to claim 1 carbonated lactobacillus beverage preparation method it is characterised in that：Described cosolvent is sweet
Oil, propylene glycol or Sorbitol.
6. according to claim 1 carbonated lactobacillus beverage preparation method it is characterised in that：Described sweeting agent is white sand
Sugar, high fructose syrup, aspartame or stevioside.
7. according to claim 1 carbonated lactobacillus beverage preparation method it is characterised in that：Described acidic flavoring agent is Fructus Citri Limoniae
Acid, sodium citrate or phosphoric acid.
8. a kind of carbonated lactobacillus beverage is it is characterised in that it is that method is prepared into according to any one of claim 1-7
Arrive.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610760637.XA CN106387049A (en) | 2016-08-31 | 2016-08-31 | Carbonic acid lactic acid bacterium beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610760637.XA CN106387049A (en) | 2016-08-31 | 2016-08-31 | Carbonic acid lactic acid bacterium beverage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106387049A true CN106387049A (en) | 2017-02-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610760637.XA Withdrawn CN106387049A (en) | 2016-08-31 | 2016-08-31 | Carbonic acid lactic acid bacterium beverage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942377A (en) * | 2017-03-28 | 2017-07-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Low-sugar type sour milk beverage and preparation method thereof |
| CN107712047A (en) * | 2017-09-05 | 2018-02-23 | 上海应用技术大学 | A kind of original flavor sour milk beverage of compound lactobacillus-fermencucumber flavor and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106384A (en) * | 2011-01-25 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | Gas-containing active lactic acid bacteria beverage and preparation method thereof |
| CN104799200A (en) * | 2015-05-19 | 2015-07-29 | 娄尤来 | Kombucha acidic milk pudding and preparation method thereof |
| CN105851231A (en) * | 2015-01-21 | 2016-08-17 | 福建好彩头食品股份有限公司 | Fermented milk-containing drink and producing method thereof |
-
2016
- 2016-08-31 CN CN201610760637.XA patent/CN106387049A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106384A (en) * | 2011-01-25 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | Gas-containing active lactic acid bacteria beverage and preparation method thereof |
| CN105851231A (en) * | 2015-01-21 | 2016-08-17 | 福建好彩头食品股份有限公司 | Fermented milk-containing drink and producing method thereof |
| CN104799200A (en) * | 2015-05-19 | 2015-07-29 | 娄尤来 | Kombucha acidic milk pudding and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942377A (en) * | 2017-03-28 | 2017-07-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Low-sugar type sour milk beverage and preparation method thereof |
| CN107712047A (en) * | 2017-09-05 | 2018-02-23 | 上海应用技术大学 | A kind of original flavor sour milk beverage of compound lactobacillus-fermencucumber flavor and preparation method thereof |
| CN107712047B (en) * | 2017-09-05 | 2021-08-17 | 上海应用技术大学 | Original-taste lactobacillus beverage with composite lactobacillus fermentation flavor and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170215 |
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| WW01 | Invention patent application withdrawn after publication |