CN106387089A - Whey fermentation concentrate beverage and preparation method thereof - Google Patents
Whey fermentation concentrate beverage and preparation method thereof Download PDFInfo
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- CN106387089A CN106387089A CN201610734204.7A CN201610734204A CN106387089A CN 106387089 A CN106387089 A CN 106387089A CN 201610734204 A CN201610734204 A CN 201610734204A CN 106387089 A CN106387089 A CN 106387089A
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- fermentation
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- acid bacteria
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- 238000000855 fermentation Methods 0.000 title claims abstract description 110
- 230000004151 fermentation Effects 0.000 title claims abstract description 110
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 80
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 80
- 239000005862 Whey Substances 0.000 title claims abstract description 73
- 239000012141 concentrate Substances 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013361 beverage Nutrition 0.000 title abstract description 33
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 104
- 241000894006 Bacteria Species 0.000 claims abstract description 57
- 239000000843 powder Substances 0.000 claims abstract description 53
- 239000004310 lactic acid Substances 0.000 claims abstract description 52
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 52
- 239000000126 substance Substances 0.000 claims abstract description 40
- 230000007062 hydrolysis Effects 0.000 claims abstract description 30
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000009508 confectionery Nutrition 0.000 claims abstract description 26
- 235000003086 food stabiliser Nutrition 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 238000009928 pasteurization Methods 0.000 claims abstract description 11
- 235000021119 whey protein Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000000047 product Substances 0.000 claims description 91
- 102000004407 Lactalbumin Human genes 0.000 claims description 52
- 108090000942 Lactalbumin Proteins 0.000 claims description 52
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 50
- 235000008504 concentrate Nutrition 0.000 claims description 42
- 241000186660 Lactobacillus Species 0.000 claims description 12
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 210000000481 breast Anatomy 0.000 claims description 11
- 235000021433 fructose syrup Nutrition 0.000 claims description 10
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 9
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 9
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group 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 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- 235000015203 fruit juice Nutrition 0.000 claims description 8
- 150000004676 glycans Chemical class 0.000 claims description 8
- 229920001282 polysaccharide Polymers 0.000 claims description 8
- 239000005017 polysaccharide Substances 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000018102 proteins Nutrition 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 235000013351 cheese Nutrition 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 235000021107 fermented food Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 235000013618 yogurt Nutrition 0.000 claims description 4
- 229920002148 Gellan gum Polymers 0.000 claims description 3
- 239000000216 gellan gum Substances 0.000 claims description 3
- 235000010492 gellan gum Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims 1
- 230000006641 stabilisation Effects 0.000 claims 1
- 238000011105 stabilization Methods 0.000 claims 1
- 108090000145 Bacillolysin Proteins 0.000 abstract description 8
- 102000035092 Neutral proteases Human genes 0.000 abstract description 8
- 108091005507 Neutral proteases Proteins 0.000 abstract description 8
- 230000036039 immunity Effects 0.000 abstract description 8
- 238000001816 cooling Methods 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000011049 filling Methods 0.000 abstract description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 22
- 235000019634 flavors Nutrition 0.000 description 19
- 230000036541 health Effects 0.000 description 16
- 235000015097 nutrients Nutrition 0.000 description 16
- 239000000243 solution Substances 0.000 description 16
- 230000000968 intestinal effect Effects 0.000 description 11
- 235000016709 nutrition Nutrition 0.000 description 11
- 230000035764 nutrition Effects 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 230000003301 hydrolyzing effect Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 102000009027 Albumins Human genes 0.000 description 5
- 108010088751 Albumins Proteins 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 5
- 230000002708 enhancing effect Effects 0.000 description 5
- 238000011081 inoculation Methods 0.000 description 5
- 235000011496 sports drink Nutrition 0.000 description 5
- 235000013616 tea Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 229940039696 lactobacillus Drugs 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 230000000717 retained effect Effects 0.000 description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005352 clarification Methods 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 230000007413 intestinal health Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 238000003892 spreading Methods 0.000 description 3
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- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 230000007850 degeneration Effects 0.000 description 2
- 238000010612 desalination reaction Methods 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 238000003475 lamination Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000304886 Bacilli Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- 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 relates to a whey fermentation concentrate beverage and a preparation method thereof. The whey fermentation concentrate beverage is prepared from the following raw material components in percentage by weight: 60-40% of water, 10-25% of whey protein powder, 0.001-0.05% of lactic acid bacteria, 20-40% of sweet substances, 0.1-0.6% of a food stabilizing agent and 0.1-0.2% of edible essence. The preparation method of the whey fermentation concentrate beverage comprises the following steps of adding the whey protein powder into the water, and performing stirring at 50 DEG C for 30 minutes; adding neutral protease for hydrolysis for 2-3 hours; performing pasteurization, and performing cooling to 37 DEG C; adding the lactic acid bacteria to products which are cooled to 37 DEG C, and performing fermentation at 30-40 DEG C for 15-60 hours; mixing the products after fermentation for 15-60 hours, with the sweet substances, the food stabilizing agent and the edible essence; and sterilizing mixed products at 100-120 DEG C, after 5-15 seconds, cooling the sterilized mixed products to 85-90 DEG C, and filling the cooled mixed products. According to the whey fermentation concentrate beverage and the preparation method thereof disclosed by the invention, through whey protein enzymolysis and lactic acid bacteria fermentation, the whey fermentation concentrate beverage which is healthy, delicious, nutritive and balanced, and has the health-care functions of adjusting the intestinal tracts and improving organism immunity is prepared.
Description
Technical field
The present invention relates to technical field of beverage is and in particular to a kind of whey fermentation concentrates juice beverage and preparation method thereof.
Background technology
Lactalbumin drink, nutritious, the people being increasingly subject to health is pursued pursue, and develop balanced in nutrition and strong
The delicious new lactalbumin drink of health becomes the focus of beverage exploitation a few days ago.But in food processing process, due to milk surum egg
White poor heat resistance, it can occur degeneration in heat treated, not only so that the lactalbumin drink heat stability prepared is poor, and
And destroy in lactalbumin abundant nutritional labeling, and then have impact on absorbing of nutrient substance in lactalbumin；It is based on
This, study a kind of new whey fermentation concentrated solution beverage and have important practical significance.
Content of the invention
For defect of the prior art, the invention provides a kind of whey fermentation concentrates juice beverage and preparation method thereof,
Digested by lactalbumin and lactic acid bacteria fermentation, prepare health delicious, balanced in nutrition, and there is adjustment intestinal and enhancing body
The whey fermentation of the health care of immunity concentrates juice beverage.
For this reason, the present invention provides following technical scheme：
In a first aspect, the present invention provides a kind of whey fermentation to concentrate juice beverage, raw material components by weight percentage, including：
Water 60-40%, lactalbumin powder 10-25%, lactic acid bacteria 0.001～0.05%, sweet substance 20-40%, food stabilizer
0.1-0.6%, edible essence 0.1-0.2%.
Raw material is made with lactalbumin and lactic acid bacteria, lactalbumin as all aminoacid protein, have be of high nutritive value,
Absorption easy to digest, containing various active composition the features such as；Lactic acid bacteria can improve intestinal health, strengthens resistance of human body；10-
25% lactalbumin powder and 0.001%～0.05% lactic acid bacteria collocation, the battalion in lactalbumin powder and lactic acid bacteria can be made
Foster material is easier to absorb；And moreover it is possible to realize effect that intestinal adjusts and strengthens immunity while the demand supplementing the nutrients, enter
And strengthen and improve the function of intestinal canal of healthy population；Sweet mouthfeel；The presence of 0.1-0.6% food stabilizer can make to prepare
Whey fermentation concentrate juice beverage property more stable, prevent beverage from lamination occurring while improving beverage mouthfeel；
The addition of 0.1-0.2% edible essence not only can give whey fermentation concentrated solution beverage flavor,；Additionally, with water 60-40%,
Lactalbumin powder 10-25%, lactic acid bacteria 0.001%～0.05%, sweet substance 20-40%, food stabilizer 0.1-0.6%,
Edible essence 0.1-0.2% is raw material, and it is high, healthy beautiful that the whey fermentation prepared under this ratio concentrates juice beverage heat stability
Taste and nutritious.
That is, using the present invention whey fermentation concentrated solution beverage raw material component, by lactalbumin powder enzymolysis and
Lactic acid bacteria fermentation, prepares health delicious, balanced in nutrition, and has the breast of the health care of adjustment intestinal and enhancing human body immunity
Clear Fermented Condensed juice beverage.Additionally, the whey fermentation that the present invention provides concentrates juice beverage, fruit juice beverage can be used very advantageously in
Material, tea beverage, sports drink, in the product such as local flavor water, provide one kind can provide dense mouthfeel for following exploitation health-oriented products
Flavoring agent with yoghourt-flavored.
In the further embodiment of the present invention, water 54.29%, lactalbumin powder 10%, lactic acid bacteria 0.01%, food
Stabilizer 0.5%, sweet substance 35%, edible essence 0.2%.
In the further embodiment of the present invention, lactic acid bacteria is Bao Jiali lactobacilluss, streptococcus thermophiluss, lactobacillus helveticuss
One or more of with Lactobacillus paracasei lactic acid bacteria.
In the further embodiment of the present invention, lactic acid bacteria is Bao Jiali lactobacilluss, streptococcus thermophiluss, lactobacillus helveticuss
With Lactobacillus paracasei lactic acid bacteria；Lactic acid bacteria separates from fermented food Yoghourt or cheese and obtains.
In the further embodiment of the present invention, lactalbumin powder is concentrated whey protein powder, desalted whey powder or breast
Clear separated protein powder；Sweet substance is white sugar, high fructose syrup or concentrated fruit juice；Food stabilizer be sodium carboxymethyl cellulose,
One or more of xanthan gum, gellan gum, pectin or soybean polysaccharide.
Second aspect, the whey fermentation as described in any one in Claims 1 to 5 that the present invention provides concentrates juice beverage
Preparation method, comprise the following steps：Lactalbumin powder is added to the water, at 50 DEG C, stirring adjusts pH after 30 minutes is 6.5-
7.5；Neutral proteinase hydrolysiss 2-3 hour to degree of hydrolysis is added to be 2%-10% in pH is for the product of 6.5-7.5；2- will be digested
Product after 3 hours carries out pasteurization, and is cooled to 37 DEG C；Addition lactic acid bacteria in being cooled to 37 DEG C of product, 30-40 DEG C
Bottom fermentation 15-60 hour is 3.7-4.0 to pH；By product and the sweet substance after fermentation 15-60 hour, food stabilizer and
Edible essence mixes；By mixed product at 100-120 DEG C, UHT is cooled to 85-90 DEG C after the sterilization 5-15 second, fill.
Whey fermentation according to any one in Claims 1 to 5 concentrates the raw material weight percentage ratio in juice beverage, by breast
Albumin powder is added to the water, and at 45 DEG C, stirring adjusts pH after 30 minutes is 6.5-7.5；At 45 DEG C, stirring can not broken for 30 minutes
Lactalbumin powder is made to be dissolved in water well in bad lactalbumin powder while nutrient substance；Adjustment pH is 6.5-7.5, thus
To follow-up neutral protease provide optimal exist do not destroy nutrient substance in lactalbumin powder while environment；In pH it is
Neutral proteinase hydrolysiss 2-3 hour to degree of hydrolysis is added to be 2%-10% in the product of 6.5-7.5；Add neutral protease permissible
The hydrolysis of nutrient substance in catalysis lactalbumin powder, so that the nutrient substance in the beverage prepared is more easy to be absorbed by the body,
And improve the local flavor of product simultaneously；Additionally, neutral protease hydrolyzes 2-3 hour in pH is for the environment of 6.5-7.5, so that newborn
Albumin powder fully digests, and produces substantial amounts of small peptide, thus bringing dense mouthfeel to product, overcomes breast in conventional art simultaneously
The heat labile shortcoming of albumin；Product after hydrolysis 2-3 hour is carried out pasteurization, and is cooled to 37 DEG C；Gone out using Pasteur
Bacterium so that in beverage nutrient substance and bioactive substance be retained, that harmful bacteria major part is killed but probioticss are good
Remain, be cooled to 37 DEG C to provide the most suitable fermentation temperature being best suitable for lactic acid bacteria；Add in being cooled to 37 DEG C of product
Lactic acid bacteria, 30-40 DEG C of bottom fermentation 15-60 hour, is 3.9-4.0 to pH；Add lactic acid bacteria to carry out the long-time of 15-60 hour to send out
Ferment, to improve the local flavor of product, and enables the nutrient substance in product to be rapidly absorbed；Sent out further by lactic acid bacteria
Ferment, in the presence of lactic acid bacteria, taste and flavor can be obviously improved, and reaches the requirement of consumer's acceptance, thus having very
Good commercial value；Fermenting to pH is 3.9-4.0, controls beverage acidity, make the whey fermentation prepared concentrate juice beverage by
Splendid taste and flavor；Product after fermentation 15-60 hour is mixed with sweet substance, food stabilizer and edible essence
Close；By mixed product at 100-120 DEG C, instantaneous ultrahigh-temperature sterilization is cooled to 85-90 DEG C after the 5-15 second, fill.To send out
Product after ferment mix with sweet substance, food stabilizer and edible essence after at 100-120 DEG C, instantaneous ultrahigh-temperature sterilization
The 5-15 second, whey fermentation is not only fully retained and has concentrated each nutritional labeling in juice beverage and the mouthfeel of beverage will not be caused appoint
What adverse effect；Whey fermentation after instantaneous ultrahigh-temperature sterilization concentrate juice beverage need not below 10 DEG C stored refrigerated, and long
Phase deposits and undergoes no deterioration；Product after the instantaneous ultrahigh-temperature sterilization 5-15 second is cooled to 85-90 DEG C, fill, you can obtain milk surum
Fermented Condensed juice beverage.
That is, concentrate the preparation method of juice beverage using the whey fermentation that the present invention provides, according to claim 1～
In 5, the whey fermentation of any one concentrates juice beverage, is digested by lactalbumin powder and lactic acid bacteria fermentation, prepares health U.S.
Taste, balanced in nutrition, and there is the whey fermentation concentration juice beverage of the health care of adjustment intestinal and enhancing human body immunity.Additionally,
The whey fermentation of the present invention concentrates juice beverage and also has quick absorption, supplements rapidly the health care of physical ability；And, using this
Bright preparation method, local flavor that is safe and improving product.The whey fermentation that the present invention provides concentrates juice beverage, can be very
It is conveniently applied to fruit drink, tea beverage, sports drink, in the product such as local flavor water, provide one for following exploitation health-oriented products
Plant the flavoring agent that dense mouthfeel and yoghourt-flavored can be provided；This product is to be leading using lactalbumin simultaneously, through long when
Between biological enzymolysis and biofermentation, Product Safety is high, has that addition is few simultaneously, provides for strong yoghourt-flavored.
In the further embodiment of the present invention, fermentation 15-60 hour after, by fermentation 15-60 hour after product with
Before sweet substance, food stabilizer and edible essence mixing, also include：Product after fermentation 15-60 hour is centrifuged
Separate, take supernatant.
In the further embodiment of the present invention, supernatant is carried out ceramic membrane clarifying treatment.
In the further embodiment of the present invention, after stirring 30 minutes at 50 DEG C, adjustment pH is 7.0；30-40 DEG C issues
Ferment 15-60 hour, is 3.8 to pH.
In the further embodiment of the present invention, add neutral proteinase hydrolysiss 3 hours, be 5% to degree of hydrolysis.
Brief description
Fig. 1 is the flow chart of the whey fermentation concentrated solution method for preparing beverage in the embodiment of the present invention.
Specific embodiment
Below in conjunction with accompanying drawing, the embodiment of technical solution of the present invention is described in detail.Following examples are only used for
More clearly technical scheme is described, is therefore only used as example, and the protection model of the present invention can not be limited with this
Enclose.
The present invention provide a kind of whey fermentation concentrated solution drink formula, raw material components by weight percentage, including：Water 60-
40%, lactalbumin powder 10-25%, lactic acid bacteria 0.001%～0.05%, sweet substance 20-40%, food stabilizer 0.1-
0.6%, edible essence 0.1-0.2%.Wherein, lactalbumin powder is that concentrated whey protein powder, desalted whey powder or milk surum separate
Egg albumen powder；Lactic acid bacteria is one of Bao Jiali lactobacilluss, streptococcus thermophiluss, lactobacillus helveticuss and Lactobacillus paracasei lactic acid bacteria
Or it is multiple；Lactic acid bacteria separates from fermented food Yoghourt or cheese and obtains；Sweet substance be white sugar, high fructose syrup or concentrate fruit
Juice；Food stabilizer is one or more of sodium carboxymethyl cellulose, xanthan gum, gellan gum, pectin or soybean polysaccharide.
Raw material is made with lactalbumin and lactic acid bacteria, lactalbumin as all aminoacid protein, have be of high nutritive value,
Absorption easy to digest, containing various active composition the features such as；Lactic acid bacteria can improve intestinal health, strengthens resistance of human body；10-
25% lactalbumin powder, in the presence of lactic acid bacteria, can make the nutrient substance of lactalbumin powder be easier to absorb；And mending
Adjust and strengthen immune effect moreover it is possible to realize intestinal while the demand filling nutrition, and then strengthen and improve healthy population
Function of intestinal canal；The presence of 20-40% sweet substance, can make the lactalbumin sweet mouthfeel prepared；0.1-0.6% food is steady
Determine agent presence can reduce the whey fermentation prepared concentrate juice beverage property more stable, while improving beverage mouthfeel
Prevent beverage from producing lamination；The addition of 0.1-0.2% edible essence not only can give the whey fermentation prepared and concentrate
Juice beverage fragrance, and the edible essence content adding will not produce any harm to mouthfeel and health less；Therefore, with
Water 60-40%, lactalbumin powder 10-25%, lactic acid bacteria 0.001%～0.05%, sweet substance 20-40%, food stabilizer
0.1-0.6%, edible essence 0.1-0.2% are raw material, and under this ratio, the whey fermentation concentrated solution beverage properties prepared are steady
Fixed, health delicious and nutritious.Lactobacillus helveticuss, Lactobacillus paracasei, Lactobacillus bulgaricus and streptococcus thermophiluss are breasts
Classification in acidfast bacilli, is normally present in the cheese of fermentation, how from traditional fermented food, such as Yoghourt, and separate in cheese etc.；Switzerland
Lactobacilluss, Lactobacillus paracasei, Lactobacillus bulgaricus and streptococcus thermophiluss all can be stronger can improve intestinal health, strengthen people
Body resistance；Lactobacillus helveticuss have certain prolease activity, and are rich in the small peptide with blood pressure reduction effect；Switzerland's breast bar
Bacterium, the lactic acid bacteria fermentation such as Lactobacillus paracasei and lactoalbumin soln exist, and not only increase the absorbability of nutrient substance；Also
Make to be rich in more functional components, such as thalline and polysaccharide etc. in beverage；Final production goes out health delicious fermented whey fermentation
Concentrate juice beverage, lactalbumin processing approach can not only be widened, adjust moreover it is possible to realize intestinal while the demand supplementing the nutrients
Section, and strengthen effect of immunity, can also strengthen simultaneously and improve the function of intestinal canal of healthy population.Additionally, the breast that the present invention provides
Clear Fermented Condensed juice beverage, can be used very advantageously in fruit drink, tea beverage, sports drink, in the product such as local flavor water, be
Following exploitation health-oriented products provide a kind of flavoring agent that can provide dense mouthfeel and yoghourt-flavored.
Additionally, the lactic acid bacteria of the present invention can be the lactic acid bacteria working stock culture or direct vat inoculation spreading cultivation.
In addition, concentrating juice beverage using the whey fermentation of any one in Claims 1 to 5, the present invention specially devises
Prepare the preparation method that whey fermentation concentrates juice beverage, comprise the following steps：
S101：Lactalbumin powder is added to the water, at 45 DEG C, stirring adjusts pH after 30 minutes is 6.5-7.5.Wherein, adjust
PH is 7.0.
Whey fermentation according to any one in Claims 1 to 5 concentrates the raw material weight percentage ratio in juice beverage, by breast
Albumin powder is added to the water, and at 45 DEG C, stirring adjusts pH after 30 minutes is 6.5-7.5；At 45 DEG C, stirring can not broken for 30 minutes
Lactalbumin powder is made to be dissolved in water well in bad lactalbumin powder while nutrient substance；Adjustment pH is 6.5-7.5, thus
To follow-up neutral protease provide optimal there is environment while do not destroy nutrient substance in lactalbumin powder.Adjustment
PH is 7.0, can provide optimal living environment for neutral protease, and is finally that the whey fermentation prepared concentrates juice beverage
Local flavor is more preferable.
S102：Neutral proteinase hydrolysiss are added to be 2%-10% to degree of hydrolysis in 3 hours in pH is for the product of 6.5-7.5.
Wherein, add neutral proteinase hydrolysiss 2-3 hour, be 2%-10% to degree of hydrolysis.
Neutral proteinase hydrolysiss 2-3 hour to degree of hydrolysis is added to be 2%-10% in pH is for the product of 6.5-7.5；Add
Neutral protease can be catalyzed the hydrolysis of nutrient substance in lactalbumin powder, so that the nutrient substance in the beverage prepared is more
Easily it is absorbed by the body, and improve the local flavor of product simultaneously；Degree of hydrolysis 2%-10% can make the thermostability of lactalbumin more preferably and
Taste is better；Additionally, neutral protease hydrolyzes 2-3 hour in pH is for the environment of 6.5-7.5, so that the abundant enzyme of lactalbumin powder
Solution, producing substantial amounts of small peptide, thus bringing dense mouthfeel to product, overcoming lactalbumin in conventional art heat labile simultaneously
Shortcoming.
S103：Product after hydrolyzing 3 hours is carried out pasteurization, and is cooled to 37 DEG C.
S104：Add lactic acid bacteria in being cooled to 37 DEG C of product, 30-40 DEG C of bottom fermentation 15-60 hour, is 3.7- to pH
4.0.Wherein, 30-40 DEG C of bottom fermentation 15-60 hour, is 3.8 to pH.
Product after hydrolyzing 3 hours is carried out pasteurization, and is cooled to 37 DEG C；Using pasteurization so that in beverage
Nutrient substance and bioactive substance are retained, and are cooled to 37 DEG C to provide the most suitable fermentation temperature being best suitable for lactic acid bacteria；Cold
But add lactic acid bacteria to 37 DEG C of product, 30-40 DEG C of bottom fermentation 15-60 hour, is 3.9-4.0 to pH；Lactic acid bacteria is added to enter
The lengthy fermentation of row 15-60 hour, to improve the thermostability of lactalbumin, and then improves the whey fermentation concentrated solution prepared
The thermostability of beverage；Fermented further by lactic acid bacteria, in the presence of lactic acid bacteria, taste and flavor can be obviously improved,
Reach the requirement of consumer's acceptance, thus having good commercial value；Fermenting to pH is 3.9-4.0, controls beverage acidity, makes
The whey fermentation prepared concentrates juice beverage by splendid taste and flavor, and fermenting to pH is 3.8, can make to prepare
Whey fermentation concentrated solution beverage mouthfeel is more preferable.
S105：Product after fermentation 15-60 hour is mixed with sweet substance, food stabilizer and edible essence.Its
In, after fermentation 15-60 hour, the product after fermentation 15-60 hour is mixed with sweet substance, food stabilizer and edible essence
Before conjunction, also include：Product after fermentation 15-60 hour is centrifuged, takes supernatant；Supernatant is carried out ceramic membrane clear
Clear process.
S106：By mixed product at 100-120 DEG C, UHT is cooled to 85-90 DEG C after the sterilization 5-15 second, fill.
Product after fermentation 15-60 hour is mixed with sweet substance, food stabilizer and edible essence；After mixing
Product at 100-120 DEG C, instantaneous ultrahigh-temperature sterilization is cooled to 85-90 DEG C after the 5-15 second, fill.By fermentation after product with
After sweet substance, food stabilizer and edible essence mixing at 100-120 DEG C, the instantaneous ultrahigh-temperature sterilization 5-15 second, not only
Whey fermentation is fully retained concentrate each nutritional labeling in juice beverage and any adverse effect will not be caused to the mouthfeel of beverage；
Whey fermentation after instantaneous ultrahigh-temperature sterilization concentrate juice beverage need not below 10 DEG C stored refrigerated, and long-term storage will not become
Matter；Product after the instantaneous ultrahigh-temperature sterilization 5-15 second is cooled to 85-90 DEG C, fill, you can obtain whey fermentation concentrated solution drink
Material.Product after fermentation 15-60 hour is centrifuged, takes supernatant, so that fermentation liquid clarification；Supernatant is carried out
Ceramic membrane clarifying treatment, to improve the clarity of product further.
That is, lactalbumin is all aminoacid protein, by biological enzymolysis and lactic acid bacteria fermentation, nutrition carries
Rise, delicious bonus point.The whey fermentation concentrated solution of clarification type can be used very advantageously in fruit drink, tea beverage, motion simultaneously
Beverage, in the product such as local flavor water, provides a kind of wind that can provide dense mouthfeel and yoghourt-flavored for following exploitation health-oriented products
Taste agent, this product is to be leading using lactalbumin simultaneously, through long-time biological enzymolysis and biofermentation, Product Safety
Height, has that addition is few simultaneously, provides for strong yoghourt-flavored.
In normal milk, protein content of whey is 20%, generally 0.5-0.6% of total protein, whey protein
Heat stability is poor, general 85 DEG C appearance obvious degeneration, the present invention by biological enzymolysis are first passed through to high concentration lactoalbumin soln,
Improve the heat stability of product, and generate the whey polypeptide in a large number with physiologically active, and improved by biofermentation further
The local flavor of concentrated solution, improves edibility and effect of product.
Illustrate with reference to specific embodiment：
Embodiment one
A kind of whey fermentation concentrates juice beverage, raw material components by weight percentage, including：Water 54.29%, lactalbumin powder
10%, lactic acid bacteria 0.01%, food stabilizer 0.5%, white sugar 35%, edible essence 0.2%.
By the weight of each raw material components in terms of total amount 1000g, weigh each raw material according to the above ratio：
Lactalbumin powder is added to the water, at 50 DEG C, stirring adjusts pH after 30 minutes is 6.5；PH be 6.5 product in
Adding neutral proteinase hydrolysiss 3 hours to degree of hydrolysis is 10%；Product after hydrolyzing 3 hours is carried out pasteurization, and cools down
To 37 DEG C；Bao Jiali lactobacilluss, streptococcus thermophiluss, lactobacillus helveticuss and the pair spreading cultivation is added in being cooled to 37 DEG C of product
The compound lactobacillus working stock culture of lactobacillus casei lactic acid bacteria, inoculative proportion is 2%；37 DEG C of bottom fermentations 24 hours, to pH be
3.8；Product after fermenting 24 hours is mixed with white sugar, food stabilizer and edible essence；Mixed product is existed
At 100 DEG C, UHT is cooled to 85 DEG C after sterilizing 15 seconds, fill.By the product cooling after fill, vanning.
Embodiment two
A kind of whey fermentation concentrates juice beverage, the weight of raw material components in terms of total amount 1000g, including：Water 523g, concentrated milk
150 grams of albumin powder, compound lactobacillus working stock culture 20g, pectin 3g, soybean polysaccharide 3g, white sugar 300g, edible essence
1g.
By the weight of each raw material components in terms of total amount 1000g, weigh each raw material according to the above ratio：
Lactalbumin powder is added to the water, at 50 DEG C, stirring adjusts pH after 30 minutes is 7.5；PH be 7.5 product in
Adding neutral proteinase hydrolysiss 2 hours to degree of hydrolysis is 2%；Product after hydrolyzing 3 hours is carried out pasteurization, and is cooled to
37℃；Add 0.01% direct vat inoculation, 30 DEG C of bottom fermentations 40 hours in being cooled to 37 DEG C of product, be 3.8 to pH；Will
Product after fermenting 40 hours separates through high speed centrifuge, steady with white sugar, food after a small amount of precipitation is separated with thalline
Determine agent and edible essence mixing；By mixed product at 110 DEG C, UHT is cooled to 85 DEG C after sterilizing 5 seconds, fill.To fill
Product cooling after dress, vanning, warehouse-in.
Embodiment three
A kind of whey fermentation concentrates juice beverage, the weight of raw material components in terms of total amount 1000g, including：Water 446g, desalination breast
Clear 100 grams of powder, concentrated lactoalbumin 50g, compound lactobacillus working stock culture 50g, pectin 2g, soybean polysaccharide 4g, high fructose syrup
400g, edible essence 1g.
By the weight of each raw material components in terms of total amount 1000g, weigh each raw material according to the above ratio：
Lactalbumin powder is added to the water, at 50 DEG C, stirring adjusts pH after 30 minutes is 7.0；PH be 7.0 product in
Adding neutral proteinase hydrolysiss 3 hours to degree of hydrolysis is 5%；Product after hydrolyzing 3 hours is carried out pasteurization, and is cooled to
37℃；The lactobacillus helveticuss spreading cultivation and Lactobacillus paracasei working stock culture, inoculation is added in being cooled to 37 DEG C of product
Ratio is 2%；30 DEG C of bottom fermentations 40 hours, are 3.8 to pH；Product after fermenting 40 hours is separated through high speed centrifuge,
Mix with high fructose syrup, food stabilizer and edible essence after a small amount of precipitation is separated with thalline；By mixed product
At 105 DEG C, UHT is cooled to 90 DEG C after sterilizing 10 seconds, fill.By the product cooling after fill, vanning, warehouse-in.
The present embodiment adopts high fructose syrup, and using being centrifuged at a high speed, makes the whey fermentation prepared concentrate juice beverage
Clarity higher, it convenient can be applied to fruit drink, tea beverage, local flavor water beverage, the production of sports drink.
Example IV
A kind of whey fermentation concentrates juice beverage, the weight of raw material components in terms of total amount 1000g, including：Water 600g, desalination breast
Clear powder 100g, 30 grams of milk surum separated protein powder, compound lactobacilluss direct vat inoculation 0.1g, sodium carboxymethyl cellulose 2g, Semen sojae atricolor is many
Sugared 4g, high fructose syrup 230g, concentrated fruit juice 32.9g, edible essence 1g.
By the weight of each raw material components in terms of total amount 1000g, weigh each raw material according to the above ratio：
Lactalbumin powder is added to the water, at 50 DEG C, stirring adjusts pH after 30 minutes is 7.5；PH be 7.5 product in
Adding neutral proteinase hydrolysiss 3 hours to degree of hydrolysis is 10%；Product after hydrolyzing 3 hours is carried out pasteurization, and cools down
To 37 DEG C；Add 0.01% cryodesiccated compound lactobacillus direct vat inoculation in being cooled to 37 DEG C of product, at 30 DEG C
Fermentation 50 hours, is 3.9 to pH；Product after fermenting 50 hours is separated through high speed centrifuge, by a small amount of precipitation and bacterium
Body takes whey fermentation concentrated solution after separating, by whey fermentation concentrated solution and high fructose syrup and concentrated fruit juice, food stabilizer and
Edible essence mixes；By mixed product at 105 DEG C, UHT is cooled to 88 DEG C after sterilizing 8 seconds, fill.By the product after fill
Thing cooling, vanning, warehouse-in.
The present embodiment makees sweet substance using high fructose syrup and concentrated fruit juice, can increase local flavor and the product style of product.
Certainly, situation about enumerating except embodiment one to example IV, other raw material components, the ratio of raw material components, system
Each condition in Preparation Method is also possible；Simply in the case that embodiment one is enumerated to example IV, more can prepare strong
Health is delicious, balanced in nutrition, and has the whey fermentation concentration juice beverage of the health care of adjustment intestinal and enhancing human body immunity.
In addition, the whey fermentation that the present invention is prepared concentrates juice beverage carries out application test：
Application case 1：Directly using the whey fermentation prepared beverage as base material, by 1:Directly drink after 3 dilutions, permissible
Add fruit juice, black tea water etc..
Application case 2：Sports drink product in conventional market, in product per ton：High fructose syrup 50kg, AJC
20kg clarification type whey fermentation concentrated solution 10kg, Citrua paradiai essence 0.4kg, calcium lactate 0.4kg, KCl 0.4kg, MgCl2 0.5kg,
Through UHT sterilization fill after product preparing.
Application case 3：In the newborn flavor beverage product of low albumen, in product per ton, defatted milk powder 8kg, embodiment 1 is fermented dense
Contracting liquid 10kg, citric acid 2.4kg, soybean polysaccharide 2.5kg, white sugar 95kg, edible essence 1kg.Defatted milk powder, white sugar, greatly
Cool down acid adjustment after the dissolving of bean polysaccharide, add edible essence and fermentation liquid, product homogenisation, sterilize fill.Product pH value is controlled to
3.5, protein content is 0.3%.
In application case 1-3, product evaluation is taste sweet and sour taste, and local flavor and mouthfeel acceptance level are high.
The whey fermentation of the present invention concentrates juice beverage and preparation method thereof, is digested by lactalbumin and lactic acid bacteria fermentation,
Prepare health delicious, balanced in nutrition, and there is the whey fermentation concentration of the health care of adjustment intestinal and enhancing human body immunity
Juice beverage.
In the description of this specification, reference term " embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or the spy describing with reference to this embodiment or example
Point is contained at least one embodiment or the example of the present invention.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.And, the specific features of description, structure, material or feature can be in office
Combine in an appropriate manner in one or more embodiments or example.Additionally, in the case of not conflicting, the skill of this area
The feature of the different embodiments described in this specification or example and different embodiment or example can be tied by art personnel
Close and combine.
Although embodiments of the invention have been shown and described above it is to be understood that above-described embodiment is example
Property it is impossible to be interpreted as limitation of the present invention, those of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (10)
1. a kind of whey fermentation concentrate juice beverage it is characterised in that raw material components by weight percentage, including：
Water 60-40%, lactalbumin powder 10-25%, lactic acid bacteria 0.001～0.05%, sweet substance 20-40%, food stabilization
Agent 0.1-0.6%, edible essence 0.1-0.2%.
2. whey fermentation according to claim 1 concentrate juice beverage it is characterised in that raw material components by weight percentage,
Including：
Water 54.29%, lactalbumin powder 10%, lactic acid bacteria 0.01%, food stabilizer 0.5%, sweet substance 35%, eat perfume
Essence 0.2%.
3. whey fermentation according to claim 1 concentrate juice beverage it is characterised in that
Described lactic acid bacteria is in Bao Jiali lactobacilluss, streptococcus thermophiluss, lactobacillus helveticuss and Lactobacillus paracasei lactic acid bacteria
Plant or multiple.
4. whey fermentation according to claim 3 concentrate juice beverage it is characterised in that
Described lactic acid bacteria is Bao Jiali lactobacilluss, streptococcus thermophiluss, lactobacillus helveticuss and Lactobacillus paracasei lactic acid bacteria；Described breast
Sour bacterium separates from fermented food Yoghourt or cheese and obtains.
5. whey fermentation according to claim 1 concentrate juice beverage it is characterised in that
Described lactalbumin powder is concentrated whey protein powder, desalted whey powder or milk surum separated protein powder；
Described sweet substance is white sugar, high fructose syrup or concentrated fruit juice；
Described food stabilizer is one of sodium carboxymethyl cellulose, xanthan gum, gellan gum, pectin or soybean polysaccharide or many
Kind.
6. a kind of whey fermentation as described in any one in Claims 1 to 5 concentrates the preparation method of juice beverage, and its feature exists
In comprising the following steps：
Lactalbumin powder is added to the water, at 50 DEG C, stirring adjusts pH after 30 minutes is 6.5-7.5；
Neutral proteinase hydrolysiss 2-3 hour to degree of hydrolysis is added to be 2%-10% in the product for 6.5-7.5 for the described pH；
Product after described hydrolysis 2-3 hour is carried out pasteurization, and is cooled to 37 DEG C；
Add lactic acid bacteria in the described product being cooled to 37 DEG C, 30-40 DEG C of bottom fermentation 15-60 hour is 3.7-4.0 to pH；
Product after described fermentation 15-60 hour is mixed with sweet substance, food stabilizer and edible essence；
By described mixed product at 100-120 DEG C, UHT is cooled to 85-90 DEG C after the sterilization 5-15 second, fill.
7. whey fermentation according to claim 6 concentrate juice beverage preparation method it is characterised in that
After described fermentation 15-60 hour, described by the product after described fermentation 15-60 hour and sweet substance, food stabilizer
And before edible essence mixing, also include：
Product after described fermentation 15-60 hour is centrifuged, takes supernatant.
8. whey fermentation according to claim 7 concentrate juice beverage preparation method it is characterised in that
Described whey fermentation concentrated solution is carried out ceramic membrane clarifying treatment.
9. whey fermentation according to claim 6 concentrate juice beverage preparation method it is characterised in that
After stirring 30 minutes at described 50 DEG C, adjustment pH is 7.0；
Described 30-40 DEG C of bottom fermentation 15-60 hour, is 3.8 to pH.
10. whey fermentation according to claim 6 concentrate juice beverage preparation method it is characterised in that
Described addition neutral proteinase hydrolysiss 3 hours, are 5% to described degree of hydrolysis.
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Application publication date: 20170215 |