CN106417602A - Method for preparing active probiotic milk beverage - Google Patents

Method for preparing active probiotic milk beverage Download PDF

Info

Publication number
CN106417602A
CN106417602A CN201610846740.6A CN201610846740A CN106417602A CN 106417602 A CN106417602 A CN 106417602A CN 201610846740 A CN201610846740 A CN 201610846740A CN 106417602 A CN106417602 A CN 106417602A
Authority
CN
China
Prior art keywords
milk
active probiotic
milk beverage
lactobacillus paracasei
lactobacillus
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201610846740.6A
Other languages
Chinese (zh)
Inventor
舒国伟
张博文
何云侠
曹吉利
陈合
谭源
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shaanxi University of Science and Technology
Original Assignee
Shaanxi University of Science and Technology
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Shaanxi University of Science and Technology filed Critical Shaanxi University of Science and Technology
Priority to CN201610846740.6A priority Critical patent/CN106417602A/en
Publication of CN106417602A publication Critical patent/CN106417602A/en
Pending legal-status Critical Current

Links

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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides a method for preparing an active probiotic milk beverage. High fructose corn syrup, lactobacillus casei or lactobacillus paracasei freeze-dried bacteria powder, xylitol, erythritol and the like are added into skimmed milk; the prepared active probiotic milk beverage can regulate the balance of intestinal flora, and added probiotics help the proliferation of intestinal probiotics and promote the absorption of nutrients; both xylitol and erythritol are functional sugar alcohol, and have the characteristics of low sweetness, low calorie, no tooth-decaying property and little effect on blood glucose; therefore, the active probiotic milk beverage can be used as a decayed-tooth preventing food, is also suitable for patients with diabetes, hyperlipidemia and obesity, and has wide consumer groups.

Description

A kind of preparation method of active probiotic milk beverage
Technical field
The invention belongs to field of food is and in particular to a kind of preparation method of active probiotic milk beverage.
Background technology
Probiotic bacteria (Probiotics) refers to " when taking in enough quantity, produce one or more special and warp to host The microorganism of the functional health benefit of demonstration ", these health benefits mainly include have additional nutrients value (promotion vitamin, ore deposit The absorption of material), diarrhoea, turista (Traveller ' s diarrhea) and antibiotic that treatment rotavirus cause draw The diarrhoea (Antibiotic associated diarrhea) rising, reduce serum cholesterol content, alleviate lactose intolerance (Lactose Intolerance), allergic dermatitises (atopic dermatitis), alleviation irritable bowel syndrome (Irritable Bowel Syndrome, IBS) and adjust immune function of human body and intestinal microecology balance etc..From 2010 April, Ministry of Public Health priority disclosed totally 26 kinds of the strain list that can be used for food, including Bifidobacterium so far (Bifidobateria), lactobacilluss (Lactobacillus), streptococcus (Streptococcus) and yeast (Saccharomyces) etc., in probiotic products, conventional bacterial strain is bacillus acidophilus (Lactobicullus Acidophilus), bacillus bifiduss (Bifidobateria), lactobacillus rhamnosuss (L.rhamnosus) and lactobacillus casei (L.casei) etc..
The nutrition of the existing milk of probiotic bacteria milk beverage, has the function of yogurt again.Because its Lactose major part is degraded, it is suitable to There is the consumer of lactose intolerance；Probiotic bacteria therein, to suppression harmful bacteria propagation, reduces harmful substance and generates, maintain in intestinal Colony balance, stimulates intestinal movement, improves defecation, and treatment function of intestinal canal disorder has preferable effect.In recent years, probiotic bacteria breast drink Material is well received by consumers, its market demand rapid growth, but the pol in probiotic bacteria milk beverage is too high can lead to letter user Get fat, simultaneously part of diabetes mellitus patient inedibility.
Content of the invention
It is an object of the invention to provide a kind of energy sweeting agent that can reduce the utilization of people's physical ability, increase functional sugar Alcohol, the preparation method of the active probiotic milk beverage that can not take in problem with diabeticss of getting fat after solving to eat.
To achieve these goals, the technical solution adopted in the present invention is：
1) by purified for fresh milk rear defat, obtain skimmed milk；
2) add the high fructose syrup of skimmed milk volume 6-8% in skimmed milk, and be warming up to after stirring at 35-45 DEG C 95-105 DEG C and be cooled to after being incubated 25-40min 35-43 DEG C brown breast；
3) lactobacillus casei or the Lactobacillus paracasei lyophilizing mycopowder of 0.1-0.5g are added in every liter of brown breast, stirring is all Even after 35-40 DEG C ferment 60-84h, obtain brown fermented milk base material A, be cooled to 4-10 DEG C standby；
4) add in every liter of water the sesbania gum of 1-1.5g, the tamarind gum of 1-1.8g, the soluble soybean polysaccharide of 3-5g, The erythritol of 40-60g and the xylitol of 50-70g, stir after 121 DEG C of 15-25min that sterilize, must add stabilizer Sweet taste liquid B；
5) press 34-42：The mass ratio of 58-66 is by brown fermented milk base material A and aseptic filling after sweet taste liquid B mixing homogeneous uniform Dress, obtaining final product viable count is 2.0-4.5 × 108CFU/mL, acidity is the active probiotic milk beverage of 80-110 ° of T.
Described lactobacillus casei or Lactobacillus paracasei freeze-dried vaccine powder, preparation method thereof are as follows：The cheese that lyophilizing pipe is preserved Lactobacilluss or Lactobacillus paracasei activate respectively in MRS meat soup, and microscopy, are accessed fermentation tank, through 18h after activating 3 times It is centrifuged to obtain lactobacillus casei or Lactobacillus paracasei bacterium mud after culture, add 25g skimmed milk powder, 6g Sargassum by every 100g bacterium mud Sugar, 5g glutamic acid, 4.8g proline, 10g oligofructose, 3g Tribulus terrestris polysaccharide, 7g burdock polysaccharide and 25ml phosphate buffer, mix Even then carry out lyophilization 20-24h after -40 DEG C of pre-freeze 4h, obtain lyophilizing lactobacillus casei or Lactobacillus paracasei mycopowder.
Described centrifuging temperature is 10 DEG C, and rotating speed is 7000 turns/min, and centrifugation time is 10min.
Described lactobacillus casei mycopowder viable count is 1.0 × 1011-2.5×1011Cfu/g, Lactobacillus paracasei mycopowder Viable count is 1.0 × 1011-1.5×1011cfu/g.
Invention effect
The active probiotic milk beverage scalable intestinal microbial population balance that the present invention prepares, the probiotic bacteria of interpolation contributes to The propagation of beneficial bacteria of intestinal tract and the absorption promoting nutrient substance, xylitol and erythritol are functional Sugar Alcohol, and it has low Sugariness, low in calories, no dental caries, little to blood sugar influence the features such as, therefore active probiotic milk beverage can as anti-caries food, And diabetes, hyperlipidemia and adiposis patient also edible, consumer groups are wide.
Specific embodiment
Embodiment 1：
1) by fresh milk (fresh milk or fresh sheep milk) purified rear defat, obtain skimmed milk；
2) add the high fructose syrup of skimmed milk volume 6% in skimmed milk, and be warming up to 95 DEG C after stirring at 35 DEG C And be cooled to after being incubated 25min 35 DEG C brown breast；
3) to the lactobacillus casei lyophilizing mycopowder of addition 0.1g in every liter of brown breast, (viable count is 1.2 × 1011Cfu/g), Stir after 37 DEG C ferment 72h, obtain brown fermented milk base material A, be cooled to 4 DEG C standby；
4) sesbania gum of addition 1g, the tamarind gum of 1g, the soluble soybean polysaccharide of 3g, the red moss of 40g in every liter of water Sugar alcohol and the xylitol of 50g, stir after 121 DEG C of 20min that sterilize, must add the sweet taste liquid B of stabilizer；
5) 34 are pressed：66 mass ratio by brown fermented milk base material A and sterile filling after sweet taste liquid B mixing homogeneous uniform, that is, Obtaining viable count is 2.1 × 108CFU/mL, acidity is 83 ° of T.Active probiotic milk beverage.In order to ensure the survival of probiotic bacteria, Product should maintain 2-8 DEG C in transport, sale and storage.
Embodiment 2：
1) by fresh milk (fresh milk or fresh sheep milk) purified rear defat, obtain skimmed milk；
2) add the high fructose syrup of skimmed milk volume 7% in skimmed milk, and be warming up to 100 DEG C after stirring at 40 DEG C And be cooled to after being incubated 32min 38 DEG C brown breast；
3) add the lactobacillus casei lyophilizing mycopowder of 0.34g in every liter of brown breast, stir and ferment after 40 DEG C 60h, obtain brown fermented milk base material A, be cooled to 10 DEG C standby；
4) sesbania gum of addition 1.5g, the tamarind gum of 1.6g, the soluble soybean polysaccharide of 4.5g, 60g in every liter of water Erythritol and 55g xylitol, stir after 121 DEG C sterilize 15min, the sweet taste liquid B of stabilizer must be added；
5) 40 are pressed：60 mass ratio by brown fermented milk base material A and sterile filling after sweet taste liquid B mixing homogeneous uniform, that is, Obtaining viable count is 2.0-4.5 × 108CFU/mL, acidity is 80-110 ° of T.Active probiotic milk beverage.In order to ensure probiotic bacteria Survival, product transport, sell and storage in should maintain 2-8 DEG C.
Embodiment 3：
1) by fresh milk (fresh milk or fresh sheep milk) purified rear defat, obtain skimmed milk；
2) add the high fructose syrup of skimmed milk volume 8% in skimmed milk, and be warming up to 102 DEG C after stirring at 38 DEG C And be cooled to after being incubated 32min 40 DEG C brown breast；
3) add the Lactobacillus paracasei lyophilizing mycopowder of 0.0g in every liter of brown breast, stir and ferment after 35 DEG C 84h, obtain brown fermented milk base material A, be cooled to 8 DEG C standby；
4) sesbania gum of 1.2g, the tamarind gum of 1.8g, the soluble soybean polysaccharide of 4g, 50g are added in every liter of water Erythritol and the xylitol of 70g, stir after 121 DEG C of 25min that sterilize, must add the sweet taste liquid B of stabilizer；
5) 36 are pressed：64 mass ratio by brown fermented milk base material A and sterile filling after sweet taste liquid B mixing homogeneous uniform, that is, Obtaining viable count is 2.0-4.5 × 108CFU/mL, acidity is the active probiotic milk beverage of 80-110 ° of T.In order to ensure probiotic bacteria Survival, product transport, sell and storage in should maintain 2-8 DEG C.
Embodiment 4：
1) by fresh milk (fresh milk or fresh sheep milk) purified rear defat, obtain skimmed milk；
2) add the high fructose syrup of skimmed milk volume 6.5% in skimmed milk, and be warming up to 105 after stirring at 45 DEG C DEG C and be cooled to after being incubated 35min 43 DEG C brown breast；
3) add the Lactobacillus paracasei lyophilizing mycopowder of 0.5g in every liter of brown breast, stir and ferment after 38 DEG C 75h, obtain brown fermented milk base material A, be cooled to 6 DEG C standby；
4) sesbania gum of addition 1.4g, the tamarind gum of 1.3g, the soluble soybean polysaccharide of 3.5g, 55g in every liter of water Erythritol and 65g xylitol, stir after 121 DEG C sterilize 18min, the sweet taste liquid B of stabilizer must be added；
5) 40 are pressed：60 mass ratio by brown fermented milk base material A and sterile filling after sweet taste liquid B mixing homogeneous uniform, that is, Obtaining viable count is 2.0-4.5 × 108CFU/mL, acidity is 80-110 ° of T.Active probiotic milk beverage.In order to ensure probiotic bacteria Survival, product transport, sell and storage in should maintain 2-8 DEG C.
Embodiment 5：
1) by fresh milk (fresh milk or fresh sheep milk) purified rear defat, obtain skimmed milk；
2) add the high fructose syrup of skimmed milk volume 7.5% in skimmed milk, and be warming up to 98 after stirring at 42 DEG C DEG C and be cooled to after being incubated 40min 42 DEG C brown breast；
3) add the lactobacillus casei lyophilizing mycopowder of 0.4g in every liter of brown breast, stir after 36 DEG C of 65h that ferment, Obtain brown fermented milk base material A, be cooled to 5 DEG C standby；
4) sesbania gum of 1.3g, the tamarind gum of 1.5g, the soluble soybean polysaccharide of 5g, 45g are added in every liter of water Erythritol and the xylitol of 60g, stir after 121 DEG C of 23min that sterilize, must add the sweet taste liquid B of stabilizer；
5) 38 are pressed：62 mass ratio by brown fermented milk base material A and sterile filling after sweet taste liquid B mixing homogeneous uniform, that is, Obtaining viable count is 2.0-4.5 × 108CFU/mL, acidity is 80-110 ° of T.Active probiotic milk beverage.In order to ensure probiotic bacteria Survival, product transport, sell and storage in should maintain 2-8 DEG C.
Lactobacillus casei used by above example or Lactobacillus paracasei freeze-dried vaccine powder, preparation method thereof are as follows：By lyophilizing pipe The lactobacillus casei preserving or Lactobacillus paracasei activate respectively in MRS meat soup, and microscopy, accessed and send out after activating 3 times Fermentation tank, at 10 DEG C after 18h culture, rotating speed is 7000 turns/min, and centrifugation 10min obtains lactobacillus casei or Lactobacillus paracasei bacterium Mud, adds 25g skimmed milk powder, 6g trehalose, 5g glutamic acid, 4.8g proline, 10g oligofructose, 3g puncture by every 100g bacterium mud Herba chenopodii polysaccharide, 7g burdock polysaccharide and 25ml phosphate buffer, mix after -40 DEG C of pre-freeze 4h, then carry out lyophilization 20-24h, Obtaining viable count is 1.0 × 1011-2.5×1011Cfu/g lyophilizing lactobacillus casei or viable count are 1.0 × 1011-1.5× 1011The Lactobacillus paracasei mycopowder of cfu/g.

Claims (4)

1. a kind of preparation method of active probiotic milk beverage is it is characterised in that comprise the following steps：
1) by purified for fresh milk rear defat, obtain skimmed milk；
2) add the high fructose syrup of skimmed milk volume 6-8% in skimmed milk, and be warming up to 95- after stirring at 35-45 DEG C 105 DEG C and be cooled to after being incubated 25-40min 35-43 DEG C brown breast；
3) lactobacillus casei or the Lactobacillus paracasei lyophilizing mycopowder of 0.1-0.5g are added in every liter of brown breast, after stirring In 35-40 DEG C ferment 60-84h, obtain brown fermented milk base material A, be cooled to 4-10 DEG C standby；
4) sesbania gum of addition 1-1.5g, the tamarind gum of 1-1.8g, the soluble soybean polysaccharide of 3-5g, 40- in every liter of water The erythritol of 60g and the xylitol of 50-70g, stir after 121 DEG C of 15-25min that sterilize, must add the sweet of stabilizer Taste liquid B；
5) press 34-42：The mass ratio of 58-66 by brown fermented milk base material A and sterile filling after sweet taste liquid B mixing homogeneous uniform, Obtaining final product viable count is 2.0-4.5 × 108CFU/mL, acidity is 80-1100The active probiotic milk beverage of T.
2. active probiotic milk beverage according to claim 1 preparation method it is characterised in that：Described cheese breast bar Bacterium or Lactobacillus paracasei freeze-dried vaccine powder, preparation method thereof are as follows：The lactobacillus casei that preserve lyophilizing pipe or Lactobacillus paracasei divide Do not activate in MRS meat soup, and microscopy, accessed fermentation tank after activating 3 times, after 18h culture, be centrifuged to obtain lactobacillus casei Or Lactobacillus paracasei bacterium mud, by every 100g bacterium mud add 25g skimmed milk powder, 6g trehalose, 5g glutamic acid, 4.8g proline, 10g oligofructose, 3g Tribulus terrestris polysaccharide, 7g burdock polysaccharide and 25ml phosphate buffer, mix after -40 DEG C of pre-freeze 4h, then enter Row lyophilization 20-24h, obtains lyophilizing lactobacillus casei or Lactobacillus paracasei mycopowder.
3. active probiotic milk beverage according to claim 2 preparation method it is characterised in that：Described centrifuging temperature For 10 DEG C, rotating speed is 7000 turns/min, and centrifugation time is 10min.
4. active probiotic milk beverage according to claim 2 preparation method it is characterised in that：Described cheese breast bar Bacterium mycopowder viable count is 1.0 × 1011-2.5×1011Cfu/g, Lactobacillus paracasei mycopowder viable count are 1.0 × 1011-1.5× 1011cfu/g.
CN201610846740.6A 2016-09-23 2016-09-23 Method for preparing active probiotic milk beverage Pending CN106417602A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610846740.6A CN106417602A (en) 2016-09-23 2016-09-23 Method for preparing active probiotic milk beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610846740.6A CN106417602A (en) 2016-09-23 2016-09-23 Method for preparing active probiotic milk beverage

Publications (1)

Publication Number Publication Date
CN106417602A true CN106417602A (en) 2017-02-22

Family

ID=58167123

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610846740.6A Pending CN106417602A (en) 2016-09-23 2016-09-23 Method for preparing active probiotic milk beverage

Country Status (1)

Country Link
CN (1) CN106417602A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110637881A (en) * 2019-09-26 2020-01-03 浙江李子园食品股份有限公司 Preparation method of fermented prebiotics yoghourt beverage

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101810220A (en) * 2010-04-23 2010-08-25 陕西农产品加工技术研究院 Preparation method of synbiotic goat milk powder
CN103478250A (en) * 2013-09-29 2014-01-01 江苏食品药品职业技术学院 Healthcare yogurt and preparation method thereof
CN104686652A (en) * 2015-02-06 2015-06-10 鲁东大学 Fresh type brown defatted yoghurt beverage and production method thereof
CN105918457A (en) * 2016-04-25 2016-09-07 石家庄君乐宝乳业有限公司 Preparation method of high-stability non-viable bacterium type brown lactic acid bacteria beverage

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101810220A (en) * 2010-04-23 2010-08-25 陕西农产品加工技术研究院 Preparation method of synbiotic goat milk powder
CN103478250A (en) * 2013-09-29 2014-01-01 江苏食品药品职业技术学院 Healthcare yogurt and preparation method thereof
CN104686652A (en) * 2015-02-06 2015-06-10 鲁东大学 Fresh type brown defatted yoghurt beverage and production method thereof
CN105918457A (en) * 2016-04-25 2016-09-07 石家庄君乐宝乳业有限公司 Preparation method of high-stability non-viable bacterium type brown lactic acid bacteria beverage

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110637881A (en) * 2019-09-26 2020-01-03 浙江李子园食品股份有限公司 Preparation method of fermented prebiotics yoghourt beverage

Similar Documents

Publication Publication Date Title
CN102318806B (en) Preparation method of probiotics fermented pumpkin and carrot vegetable powder
CN107259578A (en) A kind of probiotic composition and preparation method thereof
US11241018B2 (en) Process for preparing oligo-saccharide enhanced milk products
CN102438639A (en) Symbiotic maple product compositions and methods
CN108935684A (en) A kind of preparation process of walnut sour milk
CN102763726A (en) Probiotics yoghourt powder and preparation method thereof
CN105249100A (en) Production method of fermented fruit and vegetable juice and Chinese rice wine composited function beverage
CN1915042A (en) Method for producing zymophyte agent in direct input type for yoghourt
CN101731511A (en) Probiotic active product and preparation method thereof
CN103380874A (en) Preparation method for composite probiotic-fermented jam
Tesfaye et al. Dairy and nondairy-based beverages as a vehicle for probiotics, prebiotics, and symbiotics: Alternatives to health versus disease binomial approach through food
CN108887382A (en) A kind of lactic acid bacteria fermenting agent, probiotics drinking yoghourt and preparation method thereof
Ozcan et al. Survival of Lactobacillus spp. in fruit based fermented dairy beverages
CN110447722A (en) A kind of fermented glutinous rice yoghurt premixed powder and preparation method thereof
CN102613654A (en) Oligose and soybean peptide lactobacillus health beverage and preparation method thereof
CN103571767B (en) Utilize double application lactobacillus powder of edible agar and preparation method thereof
CN106472668A (en) A kind of preparation method of anti-oxidant probio milk beverage
CN103141573B (en) Flavoured fermented milk and preparation method thereof
CN108795823A (en) It is a kind of improve women pregnant and lying-in women's intestinal flora probiotics cultural method and application
CN111035661A (en) Application of lactobacillus plantarum
CN102586137A (en) Method for preparing bile salt hydrolase lactobacillus powder starter
CN102907612A (en) Preparation method for compound microorganism fermented maize gruel
CN106234590A (en) A kind of preparation method of symphysis unit milk beverage
CN106617095A (en) Donkey-hide gelatin probiotics oral liquid and preparation method thereof
CN106417602A (en) Method for preparing active probiotic milk beverage

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20170222

RJ01 Rejection of invention patent application after publication