CN106417610A - Fermented milk-containing beverage and preparation method thereof - Google Patents
Fermented milk-containing beverage and preparation method thereof Download PDFInfo
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- CN106417610A CN106417610A CN201611046943.3A CN201611046943A CN106417610A CN 106417610 A CN106417610 A CN 106417610A CN 201611046943 A CN201611046943 A CN 201611046943A CN 106417610 A CN106417610 A CN 106417610A
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- Prior art keywords
- fermented milk
- preparation
- feed liquid
- containing drink
- mixed
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 235000013361 beverage Nutrition 0.000 title abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000000843 powder Substances 0.000 claims abstract description 39
- 235000013618 yogurt Nutrition 0.000 claims abstract description 38
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 28
- 239000011707 mineral Substances 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 25
- 239000000216 gellan gum Substances 0.000 claims abstract description 25
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 25
- 239000003381 stabilizer Substances 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims description 69
- 239000003795 chemical substances by application Substances 0.000 claims description 33
- 239000003995 emulsifying agent Substances 0.000 claims description 25
- 239000002562 thickening agent Substances 0.000 claims description 21
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 239000001508 potassium citrate Substances 0.000 claims description 7
- 229960002635 potassium citrate Drugs 0.000 claims description 7
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 7
- 235000011082 potassium citrates Nutrition 0.000 claims description 7
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 6
- 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 6
- 239000001509 sodium citrate Substances 0.000 claims description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 6
- 235000011083 sodium citrates Nutrition 0.000 claims description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 6
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 4
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 102000011632 Caseins Human genes 0.000 claims description 3
- 108010076119 Caseins Proteins 0.000 claims description 3
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 3
- 229920001282 polysaccharide Polymers 0.000 claims description 3
- 239000005017 polysaccharide Substances 0.000 claims description 3
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 3
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 3
- 229940080237 sodium caseinate Drugs 0.000 claims description 3
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 claims 1
- 125000005456 glyceride group Chemical group 0.000 claims 1
- 235000019605 sweet taste sensations Nutrition 0.000 claims 1
- 238000003756 stirring Methods 0.000 abstract description 20
- 238000002156 mixing Methods 0.000 abstract description 12
- 239000000463 material Substances 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 8
- 230000007413 intestinal health Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 241000209219 Hordeum Species 0.000 abstract 3
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 3
- 235000003599 food sweetener Nutrition 0.000 abstract 2
- 239000003765 sweetening agent Substances 0.000 abstract 2
- 235000010755 mineral Nutrition 0.000 description 22
- 210000004080 milk Anatomy 0.000 description 21
- 235000013336 milk Nutrition 0.000 description 20
- 239000008267 milk Substances 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 12
- 210000000481 breast Anatomy 0.000 description 10
- 241000186660 Lactobacillus Species 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 229940039696 lactobacillus Drugs 0.000 description 9
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 8
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 8
- 241000194020 Streptococcus thermophilus Species 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 240000002605 Lactobacillus helveticus Species 0.000 description 6
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound 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 description 6
- 230000000295 complement effect Effects 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 235000020244 animal milk Nutrition 0.000 description 5
- 241000186000 Bifidobacterium Species 0.000 description 4
- 241000186016 Bifidobacterium bifidum Species 0.000 description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 4
- 241000186869 Lactobacillus salivarius Species 0.000 description 4
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 4
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 3
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 3
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 3
- 244000057717 Streptococcus lactis Species 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- 235000010358 acesulfame potassium Nutrition 0.000 description 3
- 229960004998 acesulfame potassium Drugs 0.000 description 3
- 239000000619 acesulfame-K Substances 0.000 description 3
- 239000000605 aspartame Substances 0.000 description 3
- 235000010357 aspartame Nutrition 0.000 description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 3
- 229960003438 aspartame Drugs 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 229940054346 lactobacillus helveticus Drugs 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 2
- 239000004376 Sucralose Substances 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- -1 diglyceride Chemical compound 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 229940017800 lactobacillus casei Drugs 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 150000004804 polysaccharides Chemical class 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 235000020122 reconstituted milk Nutrition 0.000 description 2
- 230000001835 salubrious effect Effects 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 235000019408 sucralose Nutrition 0.000 description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000000263 2,3-dihydroxypropyl (Z)-octadec-9-enoate Substances 0.000 description 1
- IBBMPLHGPUWBAM-UHFFFAOYSA-N 2-acetyl-2,3-dihydroxybutanedioic acid Chemical compound CC(=O)C(O)(C(O)=O)C(O)C(O)=O IBBMPLHGPUWBAM-UHFFFAOYSA-N 0.000 description 1
- RZRNAYUHWVFMIP-GDCKJWNLSA-N 3-oleoyl-sn-glycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@H](O)CO RZRNAYUHWVFMIP-GDCKJWNLSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 description 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- RZRNAYUHWVFMIP-UHFFFAOYSA-N monoelaidin Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
-
- 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
- A23C9/133—Fruit or vegetables
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)
Abstract
The invention discloses a preparation method of a fermented milk-containing beverage. The fermented milk-containing beverage is prepared from following raw materials in parts by weight: 5 to 24 parts of yogurt, 0.03 to 0.5 part of stabilizer, 0.5 to 1 part of barley young seedling powder, 5 to 12 parts of sweetening agents, and the balance of water up to 100 parts; the stabilizer comprises gellan gum and mineral salts. The preparation method comprises the following steps: (a) uniformly mixing the gellan gum, the mineral salts and a part of preheated water, and cooling to obtain a material solution A; uniformly mixing the barley young seedling powder, the sweetening agents and the other part of water, heating, stirring, and cooling to obtain a material solution B; (b) uniformly mixing the material solution A and the yogurt, adding the material solution B, and uniformly mixing to obtain a prepared material solution; and (c) homogenizing and sterilizing the prepared material solution obtained in step (b), thus obtaining the fermented milk-containing beverage. The fermented milk-containing beverage containing the barley young seedling powder and prepared by the method can promote the intestinal health, and fills a gap in the market. Moreover, the prepared fermented milk-containing beverage is good in stability, low in energy, cool in taste and unique in flavor.
Description
Technical field
The invention belongs to beverage containing milk field, and in particular to a kind of preparation method of fermented milk-containing drink.Additionally, this
Bright further relate to a kind of fermented milk-containing drink.
Background technology
Herba Hordei Vulgariss powder has regulation blood fat, and antioxidation, DNA plerosis etc. are acted on.The potassium content of Herba Hordei Vulgariss powder is fragrant on year-on-year basis
Any of several broadleaf plants has more 25 times, and calcium has more 11 times than milk, and ferrum has more 5 times than Herba Spinaciae, and magnesium has more 6 times than Semen Tritici aestivi flour, and in other foods
The trace element zinc that can not find.And in terms of vitamin, Vitamin B1 has more 16 times than Fructus Lycopersici esculenti, Verdoflavin has more 45 than Caulis et Folium Lactucae Sativae
Times, vitamin C has more 7 times than orange, and vitamin e has more 20 times than Semen Tritici aestivi flour.Other nutrients such as Folic Acid has more 8 than Herba Spinaciae
Times, taking a certain amount of Herba Hordei Vulgariss powder daily can cause in intestinal while balanced nutritious, dietary fiber which is abundant
Metabolism is produced and promotes intestinal peristalsis promoting, improves the problems such as constipation with dry stool, constipation.
Fermented milk-containing drink is with Fresh Milk or reconstituted milk as raw material, after lactic acid bacteria fermentation, adds white sugar, surely
Determine the auxiliaries such as agent.For meeting China's actual conditions, the sale radius of product, the fermented milk-containing drink on market are widened
It is all non-viable type lactobacillus beverage.Therefore consumer anticipation by drink fermented milk-containing drink come take in Lactobacillus come
Help regulating intestinal canal flora, promote intestinal health desirably be difficult to realize.
Therefore, lack the fermented milk-containing drink that can promote intestinal health on Vehicles Collected from Market, be those skilled in the art
Problem demanding prompt solution.
Content of the invention
For solving above-mentioned technical problem, the invention provides a kind of preparation method of fermented milk-containing drink, is obtained and contains
The fermented milk-containing drink of Herba Hordei Vulgariss powder, can promote intestinal health, and have good stability.
Specifically, on the one hand, there is provided a kind of preparation method of fermented milk-containing drink, including the original of following mass fraction
Material：Yogurt 5-24 part, stabilizer 0.03-0.5 part, Herba Hordei Vulgariss powder 0.5-1 part, sweeting agent 5-12 part, water complements to 100 parts；
Aforementioned stable agent includes gellan gum and mineral salt；Preparation method is comprised the following steps：(a) by gellan gum, mineral salt with pre-
A part of water of heat is mixed, cooling, obtains feed liquid A；Herba Hordei Vulgariss powder, sweeting agent and another part water are mixed, obtains feed liquid
B；B feed liquid A is mixed by () with yogurt, add feed liquid B, is mixed, and obtains allocating feed liquid；C the allotment feed liquid of step (b) is entered by ()
Row homogenizing, sterilizing, obtain fermented milk-containing drink.
Further, in above-mentioned raw materials, the mass fraction of gellan gum is 0.01-0.04 part.
Further, the mass fraction of above-mentioned raw materials mineral salt is 0.01-0.04 part.
Further, above-mentioned mineral salt include sodium tripolyphosphate, sodium citrate, sodium hexameta phosphate, disodium hydrogen phosphate and
One or more in potassium citrate.
Further, aforementioned stable agent also includes emulsifying agent, and the mass fraction of emulsifying agent is 0.03-0.1 part；Step (a)
In, emulsifying agent, Herba Hordei Vulgariss powder, sweeting agent and another part water are mixed jointly.
Further, mentioned emulsifier includes monoglyceride, diglyceride, triglyceride, Sodium Caseinate and double
Acetyltartaric acid monoglyceride in one or more.
Further, aforementioned stable agent also includes thickening agent, in step (a), thickening agent, Herba Hordei Vulgariss powder, sweeting agent with
Another part water is mixed jointly.
Further, above-mentioned thickening agent is included in soybean polysaccharide, pectin, propylene glycol alginate and sodium carboxymethyl cellulose
One or more.
Further, above-mentioned raw materials also include acidity regulator 0.01-0.3 part；In step (b), feed liquid A, feed liquid B and acid
After breast mixes step, acidity regulator mixing is added, obtain allocating feed liquid.
On the other hand, a kind of fermented milk-containing drink is additionally provided, by the preparation of any of the above-described fermented milk-containing drink
Method is obtained.
Said method has been obtained the fermented milk-containing drink containing Herba Hordei Vulgariss powder, can promote intestinal health, fill up city
Field is blank.Also, having good stability for above-mentioned fermented milk-containing drink, is not in the situation of Herba Hordei Vulgariss powder precipitation.Additionally,
Above-mentioned fermented milk-containing drink energy is low, breaches product structure and the formula combination of traditional beverage containing milk high heat, and mouthfeel is more
Plus salubrious, unique flavor, promoting the production of body fluid to quench thirst.
Specific embodiment
For clearer, technical solution of the present invention is illustrated, below in conjunction with skill of the specific embodiment to the present invention
Art scheme is further elaborated：
Herba Hordei Vulgariss powder nutrition equilibrium, dietary fibre rich, but directly Herba Hordei Vulgariss powder is added fermented type drink containing breast
Material, obtained product is easy to produce precipitation, less stable.
For this purpose, inventor is through creative work, in a specific embodiment, there is provided a kind of fermented type is containing breast
The preparation method of beverage, including the raw material of following mass fraction：Yogurt 5-24 part, stabilizer 0.03-0.5 part, Herba Hordei Vulgariss powder
0.5-1 part, sweeting agent 5-12 part, water complements to 100 parts；Aforementioned stable agent includes gellan gum and mineral salt；Preparation method bag
Include following steps：A a part of water of () by gellan gum with mineral salt with preheating is mixed, cooling obtains feed liquid A；If by Fructus Hordei Vulgaris
Ye Fen, sweeting agent and another part water are mixed, and obtain feed liquid B；B feed liquid A is mixed by () with yogurt, add feed liquid B, is mixed,
Obtain allocating feed liquid；C the allotment feed liquid of step (b) is carried out homogenizing by (), sterilizing, obtains fermented milk-containing drink.
Said method has been obtained the fermented milk-containing drink containing Herba Hordei Vulgariss powder, can promote intestinal health, fill up city
Field is blank.Also, having good stability for above-mentioned fermented milk-containing drink, is not in the situation of Herba Hordei Vulgariss powder precipitation.Additionally,
Above-mentioned fermented milk-containing drink energy is low, breaches product structure and the formula combination of traditional beverage containing milk high heat, and mouthfeel is more
Plus salubrious, unique flavor, promoting the production of body fluid to quench thirst.
Above-mentioned yogurt is the yogurt of this area routine, i.e., with animal milk as raw material, through the beneficial zymocyte such as lactic acid bacteria
Fermentation milk obtained in cultivation and fermentation.Preferably, the preparation method of yogurt is comprised the following steps：Animal milk is sterilized, is cooled to
30～45 DEG C, zymocyte is added to be fermented, yogurt titratable acidity controls in 70～120 ° of T range, obtains yogurt.
Above-mentioned animal milk can be new sweet milk, or the reconstituted milk that new sweet milk is made into milk powder；Wherein, described new sweet milk
Milk for mammal.Described animal milk is preferably one or more in Lac Bovis seu Bubali, goat dairy, sheep breast and Os Equi.
Described animal milk can be rich milk or skimmed milk.
Above-mentioned zymocyte, preferably streptococcus thermophiluss (Streptococcus thermophilus), bacillus bifiduss
(Bifidobacterium), bacillus acidophilus (Lactobacillus.acidophilus), Lactobacillus bulgaricus
(Lactobacillus bulgaricus), lactobacillus casei (Lactobacillus.casei), Lactobacillus salivarius
(Lactobacillus salivarius), Streptococcus lactis (Lister) Lohnis 1909.554. (Strept.lactis), lactobacillus rhamnosuss (Lactobacillus
GG), Lactococcus lactis subsp.lactis (Lactococcuslactissubsp.Lactis), lactobacillus helveticuss breast
(lactobacillus helveticus), sour lactis subsp. cremoris (Lactococcuslactissubsp.Cremoris),
The country batch such as lactococcus lactis (Lactococcuslactis) and Leuconostoc mesenteroides (Leuconostocmesenteroides)
One or more in the strain that this area uses of standard.
Further, in above-mentioned raw materials, the mass fraction of gellan gum is 0.01-0.04 part.
Further, in above-mentioned raw materials, the mass fraction of mineral salt is 0.01-0.04 part.Mineral eye is preferably wrapped
Include in sodium tripolyphosphate, sodium citrate, sodium hexameta phosphate, disodium hydrogen phosphate and potassium citrate one or more.
In above-mentioned steps (a), when preparing feed liquid A and feed liquid B, mixing can be so that using modes such as stirrings, the time of stirring be relatively
It is 20-25min goodly；Preferably 20～40 DEG C of the temperature of cooling.When preparing feed liquid A, the temperature of water preheating is preferably 50-
65 DEG C, advantageously promote gellan gum to be dissolved in the water.When preparing feed liquid B, after Herba Hordei Vulgariss powder, sweeting agent and water are mixed,
By the way of heated and stirred, Herba Hordei Vulgariss powder and sweeting agent preferably can also be promoted preferably to be dissolved in the water, the temperature of heating
Spend for 65-75 DEG C.
Further, in above-mentioned raw materials, stabilizer also includes emulsifying agent, and the mass fraction of emulsifying agent is 0.03-0.1 part；
When stabilizer includes to make in emulsifying agent, emulsifying agent is in step (a), common with Herba Hordei Vulgariss powder, sweeting agent and another part water
With mixing, heated and stirred, cooling, feed liquid B is obtained.Emulsifying agent is it is preferred that sweet including monoglyceride, diglyceride, three acid
One or more in grease, Sodium Caseinate and diacetyl tartarate monoglyceride.The content of mentioned emulsifier is followed
GB2760《Food additive uses sanitary standard》In regulation.
Further, in above-mentioned raw materials, stabilizer also includes thickening agent, and thickening agent includes soybean polysaccharide, pectin, alginic acid
One or more in propylene glycol ester and sodium carboxymethyl cellulose；When stabilizer includes above-mentioned thickening agent, thickening agent exists
In step (a), mixed with Herba Hordei Vulgariss powder, sweeting agent and another part water jointly, heated and stirred, cooling, obtain feed liquid B.More
Goodly, stabilizer can include emulsifying agent and thickening agent simultaneously, and in step (a), the two is with Herba Hordei Vulgariss powder, sweeting agent and another
A part of water is mixed jointly, heated and stirred, and cooling, so as to obtain feed liquid B.
Other stabilizers commonly used in the art can also be included in aforementioned stable agent：When the matter for making gellan gum and mineral salt
Amount number summation is unsatisfactory for 0.03-0.5 part, and not comprising above-mentioned emulsifying agent and/or during thickening agent in stabilizer, Ke Yijia
Enter other conventional stabilizers of this area, so that the gross mass number of stabilizer meets the requirement of 0.03-0.5 part.Cold when tying
When the gross mass number of glue, mineral salt and emulsifying agent/thickening agent has reached 0.03-0.5 part, now can no longer add which
His stabilizer commonly used in the art.
Further, above-mentioned raw materials also include acidity regulator 0.01-0.3 part；In step (b), feed liquid A, feed liquid B and acid
After breast mixes step, add the acidity regulator of above-mentioned mass fraction to mix, obtain allocating feed liquid.It is preferred that acidity adjustment
Agent is one or more in tartaric acid, citric acid, sodium citrate, malic acid and lactic acid etc..It is preferred that acidity regulator is first used
Water dissolution, then stirring is added in the mixed liquor of feed liquid A, feed liquid B and yogurt, now, is also included for the water of acidity regulator
In the feed.
Further, in above-mentioned steps (c), the temperature for allocating the homogenizing of feed liquid is 25～80 DEG C；The pressure 15 of homogenizing～
25Mpa.The temperature of sterilizing is preferably 90～140 DEG C, and the time of sterilization is preferably 4 seconds～5 minutes.Acceptable after sterilizing
Including, the step of cooling, it is preferred that fermented milk-containing drink is cooled to less than 35 DEG C, being convenient for the step such as follow-up fill
Suddenly.
In another embodiment, a kind of fermented milk-containing drink is additionally provided, by any of the above-described kind of fermented type
Obtained by the preparation method of beverage containing milk.As above-mentioned preparation method has above-mentioned beneficial effect, made by the preparation method
The fermented milk-containing drink for obtaining also has corresponding beneficial effect, and here is omitted.
Above-mentioned specific embodiment is further illustrated below by embodiment, but therefore do not limit the present invention to described
Scope of embodiments among.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or presses
Select according to catalogue.Other are not made reagent, raw material and the instrument and equipment for illustrating and all can directly be purchased by commercial sources
?.
Embodiment 1
First, formula
Yogurt：50kg
Herba Hordei Vulgariss powder：5kg
Stabilizer：Common 3.35kg
Gellan gum：0.15kg
Mineral salt：Sodium hexameta phosphate 0.2kg, potassium citrate 0.2kg
Emulsifying agent：Monoglyceride 0.3kg
Thickening agent：Sodium carboxymethyl cellulose 2.5kg
Sweeting agent：White sugar 49.54kg, acesulfame potassium 0.2kg, aspartame 0.2kg, sucralose 0.06kg
Acidity regulator：Citric acid 1.5kg, sodium citrate 1kg
Water：Complement to 1000kg
2nd, preparation method
1st, yogurt is prepared：By milk sterilization, 30 DEG C are cooled to, add streptococcus thermophiluss (Streptococcus
Thermophilus), bacillus bifiduss (Bifidobacterium), bacillus acidophilus
(Lactobacillus.acidophilus), Lactobacillus bulgaricus (Lactobacillus bulgaricus) are fermented,
Yogurt titratable acidity reaches 90 ° of T.
2nd, feed liquid A is prepared：By gellan gum, mineral salt is dry-mixed, is dissolved in 50 DEG C of pure water after mixing, and 900rpm/min fills
Divide stirring 20-25min, cool down standby.
Prepare feed liquid B：It is dissolved in after thickening agent, emulsifying agent, Herba Hordei Vulgariss powder, sweeting agent are mixed in 65 DEG C of pure water,
1000rpm/min is sufficiently stirred for 20-25min, cools down standby.
3rd, feed liquid A is squeezed in material-compound tank, fully mixes with yogurt；Again feed liquid B is squeezed in material-compound tank and mix.Then,
With pure water, acidity regulator is dissolved, be added under stirring condition in material-compound tank, stirring, obtain allotment feed liquid.
4th, allotment feed liquid is carried out homogenizing under 70 DEG C, pressure 20Mpa；121 DEG C again, sterilize within 5 seconds, 35 DEG C are cooled to, are obtained
To fermented milk-containing drink, squeeze in aseptic tank and store.
5th, fill is carried out under aseptic conditions.
Embodiment 2
First, formula
Yogurt：240kg
Herba Hordei Vulgariss powder：10kg
Stabilizer：Common 4.3kg
Gellan gum：0.4kg
Mineral salt：Disodium hydrogen phosphate 0.1kg, potassium citrate 0.1kg
Emulsifying agent：Glyceryl monooleate 0.6kg, diacetyl tartarate monoglyceride 0.4kg
Thickening agent：Pectin 0.6kg, Carboxymethyl cellulose sodium 2.1kg
Sweeting agent：White sugar 60kg
Acidity regulator：Lactic acid 0.1kg
Water：Complement to 1000kg
2nd, preparation method
1st, yogurt is prepared：By milk sterilization, 42 DEG C are cooled to, addition lactobacillus casei (Lactobacillus.casei),
Lactobacillus salivarius (Lactobacillus salivarius), Lactococcus lactis subsp.lactis
(Lactococcuslactissubsp.Lactis) fermented, yogurt titratable acidity reaches 110 ° of T.
2nd, feed liquid A is prepared：By gellan gum, mineral salt is dry-mixed, is dissolved in 65 DEG C of pure water, 1000rpm/min after mixing
20-25min is sufficiently stirred for, is cooled down standby.
Prepare feed liquid B：It is dissolved in after thickening agent, emulsifying agent, Herba Hordei Vulgariss powder, sweeting agent are mixed in 70 DEG C of pure water,
900rpm/min is sufficiently stirred for 20-25min, cools down standby.
3rd, feed liquid A is squeezed in material-compound tank, fully mixes with yogurt；Again feed liquid B is squeezed in material-compound tank and mix.Then,
With pure water, acidity regulator is dissolved, be added under stirring condition in material-compound tank, edible essence is simultaneously introduced, stirring, must adjust
Proportion liquid.
4th, allotment feed liquid is carried out homogenizing under 80 DEG C, pressure 20Mpa；130 DEG C again, sterilize within 8 seconds, 20 DEG C are cooled to, are obtained
To fermented milk-containing drink, squeeze in aseptic tank and store.
5th, fill is carried out under aseptic conditions.
Embodiment 3
First, formula
Yogurt：120kg
Herba Hordei Vulgariss powder：8kg
Stabilizer：Common 7.3kg
Gellan gum：0.2kg
Mineral salt：Sodium tripolyphosphate 0.1kg
Emulsifying agent：Diacetyl tartarate monoglyceride 0.2kg
Thickening agent：Propylene glycol alginate 4.5kg
Sweeting agent：Fructose 80kg, acesulfame potassium 0.01kg, aspartame 0.01kg
Acidity regulator：Malic acid 2.5kg, tartaric acid 0.5kg
Water：Complement to 1000kg
2nd, preparation method
1st, yogurt is prepared：By milk sterilization, 42 DEG C are cooled to, add lactobacillus helveticuss breast (lactobacillus
Helveticus), sour lactis subsp. cremoris (Lactococcuslactissubsp.Cremoris) are fermented, and yogurt drips
Determine acidity and reach 70 ° of T.
2nd, feed liquid A is prepared：By gellan gum, mineral salt is dry-mixed, is dissolved in 55 DEG C of pure water after mixing, and 900rpm/min fills
Divide stirring 20-25min, cool down standby.
Prepare feed liquid B：It is dissolved in after thickening agent, emulsifying agent, Herba Hordei Vulgariss powder, sweeting agent are mixed in 65 DEG C of pure water,
900rpm/min is sufficiently stirred for 20-25min, cools down standby.
3rd, feed liquid A is squeezed in material-compound tank, fully mixes with yogurt；Again feed liquid B is squeezed in material-compound tank and mix.Then,
With pure water, acidity regulator is dissolved, be added under stirring condition in material-compound tank, edible essence is simultaneously introduced, stirring, must adjust
Proportion liquid.
4th, allotment feed liquid is carried out homogenizing under 70 DEG C, pressure 20Mpa；90 DEG C again, 5min sterilizes, and is cooled to 28 DEG C, obtains
To fermented milk-containing drink, squeeze in aseptic tank and store.
5th, fill is carried out under aseptic conditions.
Embodiment 4
First, formula
Yogurt：180kg
Herba Hordei Vulgariss powder：6kg
Stabilizer：Common 0.3kg
Gellan gum：0.1kg
Mineral salt：Sodium hexameta phosphate 0.1kg, potassium citrate 0.1kg
Sweeting agent：White sugar 120kg
Water：Complement to 1000kg
2nd, preparation method
1st, yogurt is prepared：By milk sterilization, 42 DEG C are cooled to, add streptococcus thermophiluss (Streptococcus
Thermophilus), bacillus bifiduss (Bifidobacterium), bacillus acidophilus
(Lactobacillus.acidophilus), Lactobacillus bulgaricus (Lactobacillus bulgaricus) are fermented,
Yogurt titratable acidity reaches 70 ° of T.
2nd, feed liquid A is prepared：By gellan gum, mineral salt is dry-mixed, is dissolved in 60 DEG C of pure water after mixing, and 900rpm/min fills
Divide stirring 20-25min, cool down standby.
Prepare feed liquid B：It is dissolved in after thickening agent, emulsifying agent, Herba Hordei Vulgariss powder, sweeting agent are mixed in 70 DEG C of pure water,
900rpm/min is sufficiently stirred for 20-25min, cools down standby.
3rd, feed liquid A is squeezed in material-compound tank, fully mixes with yogurt；Again feed liquid B is squeezed in material-compound tank and mix.Then,
With pure water, acidity regulator is dissolved, be added under stirring condition in material-compound tank, edible essence is simultaneously introduced, stirring, must adjust
Proportion liquid.
4th, allotment feed liquid is carried out homogenizing under 60 DEG C, pressure 25Mpa；140 DEG C again, 4s sterilizes, and is cooled to 28 DEG C, obtains
Fermented milk-containing drink, squeezes in aseptic tank and stores.
5th, fill is carried out under aseptic conditions.
Embodiment 5
First, formula
Yogurt：220kg
Herba Hordei Vulgariss powder：10kg
Stabilizer：Common 1.2kg
Gellan gum：0.6kg
Mineral salt：Sodium hexameta phosphate 0.3kg, potassium citrate 0.2kg, sodium tripolyphosphate 0.01
Sweeting agent：White sugar 100kg
Water：Complement to 1000kg
2nd, preparation method
1st, yogurt is prepared：By milk sterilization, 42 DEG C are cooled to, add lactobacillus helveticuss breast (lactobacillus
Helveticus), sour lactis subsp. cremoris (Lactococcuslactissubsp.Cremoris) are fermented, and yogurt drips
Determine acidity and reach 70 ° of T.
2nd, feed liquid A is prepared：By gellan gum, mineral salt is dry-mixed, is dissolved in 60 DEG C of pure water after mixing, and 900rpm/min fills
Divide stirring 20-25min, cool down standby.
Prepare feed liquid B：It is dissolved in after thickening agent, emulsifying agent, Herba Hordei Vulgariss powder, sweeting agent are mixed in 70 DEG C of pure water,
900rpm/min is sufficiently stirred for 20-25min, cools down standby.
3rd, feed liquid A is squeezed in material-compound tank, fully mixes with yogurt；Again feed liquid B is squeezed in material-compound tank and mix.Then,
With pure water, acidity regulator is dissolved, be added under stirring condition in material-compound tank, edible essence is simultaneously introduced, stirring, must adjust
Proportion liquid.
4th, allotment feed liquid is carried out homogenizing under 25 DEG C, pressure 15Mpa；121 DEG C again, 5s sterilizes, and is cooled to 28 DEG C, obtains
Fermented milk-containing drink, squeezes in aseptic tank and stores.
5th, fill is carried out under aseptic conditions.
Comparative example 1
Gellan gum is not included in formula, other formula and technique are with embodiment 1.
Comparative example 2
Gellan gum is not included in formula, other formula and technique are with embodiment 4.
Comparative example 3
Mineral salt is not included in formula, other formula and technique are with embodiment 1.
Comparative example 4
Mineral salt is not included in formula, other formula and technique are with embodiment 4.
Comparative example 5
First, formula
Yogurt：50kg
Herba Hordei Vulgariss powder：5kg
Stabilizer：Sodium carboxymethyl cellulose 3.35kg
Sweeting agent：White sugar 49.54kg, acesulfame potassium 0.2kg, aspartame 0.2kg, sucralose 0.06kg
Acidity regulator：Citric acid 1.5kg, sodium citrate 1kg
Water：Complement to 1000kg
3rd, preparation method
1st, yogurt is prepared：By milk sterilization, 30 DEG C are cooled to, add streptococcus thermophiluss (Streptococcus
Thermophilus), bacillus bifiduss (Bifidobacterium), bacillus acidophilus
(Lactobacillus.acidophilus), Lactobacillus bulgaricus (Lactobacillus bulgaricus) are fermented,
Yogurt titratable acidity reaches 90 ° of T.
2nd, fermented milk-containing drink is prepared：After sweeting agent and stabilizer are mixed, then fully mix with yogurt；Then, use
Acidity regulator is dissolved by pure water, is added in material-compound tank under stirring condition, stirring, obtains allotment feed liquid.Allotment feed liquid is existed
70 DEG C, carry out homogenizing under pressure 20Mpa；Herba Hordei Vulgariss powder is added, is mixed；121 DEG C, sterilize within 5 seconds, 35 DEG C are cooled to, are obtained
Fermented milk-containing drink, squeezes in aseptic tank and stores.Fill is carried out under aseptic conditions.
Comparative example 6
Commercially available common fermentation type beverage containing milk.
Effect example 1
Stability observing experiment is carried out to embodiment 1,4 and comparative example 1-5, as a result as shown in table 1.
1 stability experiment result of table
From experimental result, compared with comparative example 1-5, obtained by the preparation method in the specific embodiment of the invention
Fermented milk-containing drink tissue is fine and smooth, uniform, no precipitate, stability more preferably, and the fermentation in comparative example, obtained by comparative example 3
Type beverage containing milk stability is relatively preferable, comparative example 5 worst.
Effect example 2
The fermented milk-containing drink that embodiment 1,4 is prepared, and comparative example 6, carry out the contrast inspection in terms of taste, quality
Test, subjective appreciation is completed by 20 valuation officers, quality and the higher expression effect of milk Flavor index score are better, and viscosity index is obtained
Divide lower expression viscosity higher, the results are shown in Table 2.
Table 2
As seen from Table 2, compared with commercially available common fermentation breast, the fermented type obtained by the preparation method of the present invention is containing breast
Beverage mouthfeel is salubriouser, and local flavor and quality are more preferably.
Finally it should be noted that：Various embodiments above only in order to help understand technical scheme and core concept,
Rather than a limitation；Although being described in detail to the present invention with reference to foregoing embodiments, the ordinary skill people of this area
Member should be understood：Which still can be modified to the technical scheme described in foregoing embodiments, or to which part or
Person's all technical characteristic carries out equivalent, and these modifications or replacement also fall into the protection domain of the claims in the present invention
Interior.
Claims (10)
1. a kind of preparation method of fermented milk-containing drink, it is characterised in that including the raw material of following mass fraction：
The stabilizer includes gellan gum and mineral salt；Preparation method is comprised the following steps：
A gellan gum, mineral salt and a part of water of preheating are mixed by (), cooling obtains feed liquid A；By Herba Hordei Vulgariss powder, sweet taste
Agent is mixed with another part water, obtains feed liquid B；
B feed liquid A is mixed by () with yogurt, add feed liquid B, is mixed, and obtains allocating feed liquid；
C the allotment feed liquid of step (b) is carried out homogenizing by (), sterilizing, obtains fermented milk-containing drink.
2. the preparation method of fermented milk-containing drink according to claim 1, it is characterised in that the matter of gellan gum in raw material
Amount number is 0.01-0.04 part.
3. the preparation method of fermented milk-containing drink according to claim 1, it is characterised in that raw material mineral salt
Mass fraction is 0.01-0.04 part.
4. the preparation method of fermented milk-containing drink according to claim 3, it is characterised in that the mineral salt includes
One or more in sodium tripolyphosphate, sodium citrate, sodium hexameta phosphate, disodium hydrogen phosphate and potassium citrate.
5. the preparation method of fermented milk-containing drink according to claim 1, it is characterised in that the stabilizer also includes
Emulsifying agent, the mass fraction of emulsifying agent is 0.03-0.1 part；In step (a), emulsifying agent, Herba Hordei Vulgariss powder, sweeting agent with another
Part water is mixed jointly.
6. the preparation method of fermented milk-containing drink according to claim 5, it is characterised in that the emulsifying agent includes list
In acid glyceride, diglyceride, triglyceride, Sodium Caseinate and diacetyl tartarate monoglyceride one or two with
On.
7. the preparation method of fermented milk-containing drink according to claim 1, it is characterised in that the stabilizer also includes
Thickening agent, in step (a), thickening agent, Herba Hordei Vulgariss powder, sweeting agent and another part water are mixed jointly.
8. the preparation method of fermented milk-containing drink according to claim 7, it is characterised in that the thickening agent includes greatly
One or more in bean polysaccharide, pectin, propylene glycol alginate and sodium carboxymethyl cellulose.
9. the preparation method of fermented milk-containing drink according to claim 1, it is characterised in that the raw material also includes acid
Degree regulator 0.01-0.3 part；In step (b), after feed liquid A, feed liquid B and yogurt mix step, acidity regulator is added to mix
Even, obtain allocating feed liquid.
10. a kind of fermented milk-containing drink, it is characterised in that the fermented milk-containing drink described in any one of claim 1～9
Preparation method be obtained.
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| CN107549310A (en) * | 2017-10-09 | 2018-01-09 | 河北新希望天香乳业有限公司 | A kind of barley young leaf green juice normal-temperature yoghourt and preparation method thereof |
| CN108041170A (en) * | 2017-12-17 | 2018-05-18 | 梦之香（江苏）粮油工业有限公司 | Barley young leaf prebiotics soymilk and preparation method thereof |
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| CN107212090A (en) * | 2017-06-14 | 2017-09-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Leben and preparation method thereof |
| CN107549310A (en) * | 2017-10-09 | 2018-01-09 | 河北新希望天香乳业有限公司 | A kind of barley young leaf green juice normal-temperature yoghourt and preparation method thereof |
| CN108041170A (en) * | 2017-12-17 | 2018-05-18 | 梦之香（江苏）粮油工业有限公司 | Barley young leaf prebiotics soymilk and preparation method thereof |
| CN108991315A (en) * | 2018-07-12 | 2018-12-14 | 东莞市合纵食品有限公司 | A kind of preparation method of barley young leaf beverage |
| CN109042889A (en) * | 2018-07-18 | 2018-12-21 | 安徽新希望白帝乳业有限公司 | A kind of high dietary-fiber barley young leaf green juice-milk |
| CN111248268A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Fermented milk and preparation method thereof |
| CN112889920A (en) * | 2019-12-03 | 2021-06-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stabilizer suitable for non-whole milk products, milk products made therefrom and preparation method thereof |
| LU501363B1 (en) * | 2022-01-31 | 2023-07-31 | Premium First S A | Milk drink and process for preparing a milk drink |
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