CN106509529A - Brown lactic acid bacteria beverage containing enzyme and preparation method thereof - Google Patents
Brown lactic acid bacteria beverage containing enzyme and preparation method thereof Download PDFInfo
- Publication number
- CN106509529A CN106509529A CN201610967659.3A CN201610967659A CN106509529A CN 106509529 A CN106509529 A CN 106509529A CN 201610967659 A CN201610967659 A CN 201610967659A CN 106509529 A CN106509529 A CN 106509529A
- Authority
- CN
- China
- Prior art keywords
- juice
- fruit
- lactic acid
- acid bacteria
- brown
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23C9/1307—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
- A23C9/133—Fruit or vegetables
Abstract
The invention discloses a brown lactic acid bacteria beverage containing enzyme and a preparation method thereof. The lactic acid bacteria beverage comprises the following raw materials by mass percentage: 20-41% of raw material milk, 3-20% of fruit and vegetable juice, 0.15-0.5% of a stabilizing agent, 1.51-16% of a sweet substance, 0.05-0.35% of an acidity conditioning agent, 0.002-0.08% of buffer salt, 0.045-0.6% of a starter A, 0.001-0.004% of a starter B, and the balance of water. The preparation method comprises the following steps: by screening specific lactic acid bacteria, fermenting the fruit and vegetable juice to prepare a fruit and vegetable broth. The fruit and vegetable broth and a brown lactic acid bacteria beverage semi-finished product are mixed, the steps of blending, sterilization, aseptic homogenizing, and cooling are carried out to prepare the beverage with high live bacteria number, the brown lactic acid bacteria beverage has cow's milk fermentation flavor and special fermentation flavor of the fruit and vegetable juice, and has dual nutrition value of the enzyme and the fermented cow's milk.
Description
Technical field
The present invention relates to technical field of processing dairy products, and in particular to the brown lactic acid bacteria beverage containing ferment and its preparation side
Method.
Background technology
Brown lactic acid bacteria beverage is a kind of active lactic acid bacteria drink popular on market in recent years.Its main technique is by original
Material breast is mixed with reducing sugar, Jing sterilizations, brown stain, allotment sucrose solution etc. technique and made by a kind of product of the beverage containing Lactobacillus
Product.Compared with traditional lactobacillus beverage, it is that color is brown the characteristics of the product is maximum, the special wind with Maillard reaction
Taste, without or with a small amount of low-viscosity stable agent, products taste is more salubrious for most products, deep to be liked by consumer.This
Outward, the Lactobacillus containing comparatively high amts and some probiotic bacterias in product, probiotic bacteria can be colonized in human body intestinal canal, effectively suppress
The breeding of intestinal Putrefying bacteria, maintains the colony balance of human body intestinal canal, enhancing immunity to promote the effects such as food digestion absorption.
In addition lactic acid bacteria produces special ferment local-flavor to lactic acid bacteria (breast) beverage during the fermentation, by decomposing in Lac Bovis seu Bubali
Nutritional labeling produce multivitamin, calcareous in Lac Bovis seu Bubali easily absorbs, and the metabolite of lactic acid bacteria is also beneficial to human body
Health；Meanwhile, the Lactose in Lac Bovis seu Bubali is broken down into lactic acid, and suitable lactose intolerance crowd drinks.In viable type milk beverage
Containing >=106The Lactobacillus of CFU/mL, lactic acid bacteria on many academic journals and clinical medicine have been demonstrated to be beneficial to people
Body intestinal health.
Ferment is inoculating lactic acid bacterium or yeast etc. in fruice, vegetable juice, saccharide in microbial metabolism fruit and vegetable juice,
The materials such as protein, fat, vitamin and mineral element, produce the benefit materials such as some organic acid, oligopeptide, enzyme, polyphenol
With special ferment local-flavor.Meanwhile, the nutrient substance such as vitamin in itself that contain in fruit and vegetable juice, dietary fiber, fragrance ingredient is still
So exist.Fermented fruits and vegetables juice can also rationally utilize fruit and vegetable food resource, evaded fruit and vegerable by season and plucked regional limitation
Shortcoming, by fermentation technology, Various Seasonal can make, and can suitably extend its shelf-life, and exploitation is diversified and has higher
The ferment class product of additional nutrient value.Additionally, according to relevant report, ferment has regulating intestinal canal colony balance, strengthens immunity, subtracts
Fertilizer, hypnotic, slow down aging etc. are acted on, for human body has positive health auxiliary effect.Ferment product on market leads to
Being often common fruit and vegetable juice after liquid beverage obtained in fermentation or fermentation makes powder through, concentration, sterilizing, drying,
By taking medicine after mixing with water.In process, sterilizing this processing step can be by the bioactive substance inactivation in ferment, can be very big
Ground affects its health-care effect.There is also that fermentation time is longer in addition, nutritive value is single, the drawback such as price is higher, popularization compared with
It is low.
Chinese invention patent (102656899 A of CN) discloses a kind of preparation method of natural fruit and vegetables enzyme beverage, the ferment
Plain beverage adopts lactic acid bacteria fermentation 7～11 days, yeast fermentation 14～21 days.In the patent of invention, its fermentation time is longer,
And fermentation liquid eventually passes through sterilization treatment, the most of active substance in ferment is inactivated, the nutrient substance such as vitamin loss compared with
It is many.And the patent of invention product does not contain fermentation milk, nutritive value is relatively low.
Brown lactic acid bacteria beverage in the market, is typically adjusted from taste, by adding fresh fruit of vegetables juice
Or the extractum of other edible materials, essence etc. are adjusted, what is be adjusted from functional perspective is actually rare.
The content of the invention
In order to overcome existing lactobacillus beverage single varieties, it is simple by essence adjusting the problem of taste, it is of the invention
One of purpose is to provide a kind of brown lactic acid bacteria beverage containing ferment, and the beverage has the fragrance of fruit and vegerable and distinctive fermentation
Local flavor, significantly improves the local flavor of ordinary lactic acid bacteria, and mouthfeel is fresh and clean, does not additionally add artificial essence, by adding fruit
Vegetable ferment, can improve human body intestinal canal flora balance, promote digesting and assimilating for food nutrition material.
On the other hand, the second object of the present invention is to provide a kind of preparation side of the brown lactic acid bacteria beverage containing ferment
Method, by screening specific lactic acid bacteria, fruit and vegetable juice is fermented, fruit and vegerable fermentation liquid is made.By fruit and vegerable fermentation liquid and brown lactic acid
Bacteria beverage semi-finished product mix, formulated, aseptic homogenizing, the technique such as cooling, are prepared into a kind of drink of the brown lactic acid bacteria containing ferment
Product.This method is optimized process by the technique to each step, and the beverage viable count of preparation is high, the fermentation wind with Lac Bovis seu Bubali
The special ferment local-flavor of taste and fruit and vegetable juice, while double nutrition of the beverage vessel for ferment with fermentation Lac Bovis seu Bubali is worth.
For achieving the above object, the present invention is adopted the following technical scheme that：
A kind of brown lactic acid bacteria beverage containing ferment, the raw material of the lactic acid bacteria beverage in mass ratio, including：Raw milk
20%～41%, fruit and vegetable juice 3%～20%, stabilizer 0.15%～0.5%, sweet substance 1.51%～16%, acidity adjustment
Agent 0.05%～0.35%, buffer salt 0.002%～0.08%, leaven A 0.045%～0.6%, leaven B 0.001%
～0.004%, balance of water；The leaven A is to prepare the leaven used by fruit-vegerable ferment, and leaven B is to prepare fermentation milk
Leaven used by base material.
Described leaven A more preferably includes Lactobacillus plantarum (Lactobacillus plantarum), bacillus acidophilus
(Lactobacillus acidophilus), lactobacillus helveticuss (Lactobacillus helveticus), lactobacillus casei
One or several in (Lactobacillus casei).In the research process of the present invention, the inventors found that
The reduction sugar type, the addition single fruit and vegerable liquid required with the brown stain time of milk base, fermentation (and/or) mix fruit and vegerable
The pol of liquid, pH value, ferment fermentation time, strain (acid fast bacteria is optimal) used by ferment are for the quality of the final products of the present invention
With important influence.When milk base is certain with the brown stain time, reducing sugar under identical addition, divide by reducing power
It is not glucose ＞ high fructose syrup ＞ Fructose ＞ Lactose ＞ maltose.The temperature of brown stain is higher, and the time is longer, the face of milk base
Color is deeper.Additionally, Jing repetition tests, the pol of discovery fruit and vegerable liquid and pH value have important shadow for the sweat of fruit-vegerable ferment
Ring.Pol ＞ 12% of fruit and vegerable liquid, is unfavorable for that lactobacter growth is bred；Pol ＜ 5% of fruit and vegerable liquid, the nutrition in fruit and vegerable feed liquid
Material is not enough, made by ferment nutritive value it is relatively low.PH value equally have important influence, most lactic acid bacterias intolerant to
Acid, is difficult growth in pH value ＜ 3.0, but most fruit and vegetable juice, especially fruice, and acidity is higher, can by dilution
To adjust pH value, but nutritive value can equally be reduced.Common lactic acid bacteria just normally can be given birth between pH value 6.0～7.0
It is long, lose activity less than 3.0 in pH value, and anti-acid lactic acid bacteria can still be survived when pH value is less than 3.0.Therefore, select
Acidproof lactic acid bacteria is particularly important.This kind of lactic acid bacteria is appointed at the low ph and can so be grown, and keeps higher activity.This
In bright, using MRS culture medium, its pH value be adjusted to into 2.5,3.0,3.5,6.8 and tested, filtering out can be in pH value 3.0
And its it is following under the conditions of the lactic acid bacteria that can survive, comprising Lactobacillus plantarum (Lactobacillus plantarum), acidophilus breast
Bacillus (Lactobacillus acidophilus), lactobacillus helveticuss (Lactobacillus helveticus), cheese breast bar
Bacterium (Lactobacillus casei).
Leaven B includes streptococcus thermophiluss (Streptococcus thermonphilus), Lactobacillus bulgaricus
(Lactobacillus bulgaricus), lactobacillus casei (Lactobacillus casei), Lactobacillus paracasei
(Lactobacillus paracasei), bacillus acidophilus (Lactobacillus acidophilus), lactococcus lactis breast
Sour subspecies (Lactococcus lactis subsp.lactis), lactococcus lactis subsp.cremoris (Lactococcus lactis
Subsp.cremoris), Lactococcus lactis subsp.lactis diacetyl mutation (Lactococcus lactis subsp.Lactis
Biovar.diacetylactis), leuconostoc mesenteroides subsp mesenteroides (Leuconostoc mesenteroides
Subsp.mesenteroides one or more in)；
In the present invention, described raw milk is raw milk commonly used in the art, preferably Lac Bovis seu Bubali and/or recovery
Breast, described Lac Bovis seu Bubali preferably meet《Lactogenesis national food safety standard》(GB19301) full fat milk, partially skimmed cattle
One or more in breast and skimmed milk；Described reconstituted milk is using whole milk powder, partially skimmed milk powder and skimmed milk powder
In one or more milk powder recovered make；In the reconstituted milk, the mass percent of the milk powder preferably 10～
14%；Described is restored to the conventionally referred recovery in this area, and generally the milk powder is dissolved in 40～45 DEG C of water, stirring
25～30min of dissolving, and stand hydration 30min.
In the present invention, described fruice is fruice commonly used in the art, preferably Sucus Mali pumilae, peach juice, grass
Certain kind of berries juice, Sucus Pyri, Sucus Vitis viniferae, Aloe juice, Sucus Chaenomeliss, pineapple juice, Pulp Citrulli juice, blueberry juice, Herba Passiflorae Caeruleae juice, cranberry juice, Fructus Rubi juice, orange
One or more in any edible fruice such as juice, Fructus Citri Limoniae juice, juice and Fructus actinidiae chinensis juice；Described vegetable juice is this
The conventional use of vegetable juice in field, preferably Fructus Lycopersici esculenti juice, Sucus Cucumidis sativi, Sucus Oenanthes Javanicae, spinach juice, cabbage juice, lettuce juice, Germinatus Phragmitiss
In any edible vegetable juice such as juice, Radix Dauci Sativae juice, Fructus Benincasae juice, calabash juice, Sucus Cucurbitae moschatae, Fructus Capsici juice, juice of white turnip and mushroom juice
One or more.
Described stabilizer is stabilizer commonly used in the art, preferably pectin, soluble soybean polysaccharide, carboxylic first
One or more in base cellulose (sodium)；Described pectin is preferably hyper-methoxy pectin.
The sweet substance includes white sugar, beet sugar, reducing sugar and other sweeting agents；Wherein described reducing sugar is preferably
For one or more in maltose, glucose, Fructose, Lactose, high fructose syrup, xylitol；Be more preferably glucose, in Fructose
One or more；And reducing sugar accounts for lactic acid bacteria beverage preferably 1.5%～4%；Described other sweeting agents are trichlorine sugarcane
One or more in sugar, neotame, acesulfame potassium, aspartame, cyclamate；Its addition foundation《2760 food safetys of GB country
Standard food additive uses standard》Selected.
Described acidity regulator is acidity regulator commonly used in the art, preferably lactic acid, citric acid (sodium),
Malic acid, tartaric acid etc..
Described buffer salt is that this area is conventional used, preferably sodium hexameta phosphate, sodium tripolyphosphate and sodium citrate
In one or more, more preferably sodium citrate.
The preparation method of the above-mentioned brown lactic acid bacteria beverage containing ferment, comprises the steps：
(1) by fresh fruit or vegetable cleaned, stripping and slicing, squeeze the juice, make fruice or vegetable juice, Jing is filtered, fruit
Juice or vegetable juice individually make single fruit and vegetable juice, or make mixed fruit and vegetable juice with arbitrary proportion mix homogeneously；Then add
Plus account for reducing sugar that fruit and vegetable juice mass percent is 0～10%, account for fruit and vegetable juice mass percent for 0～0.6% acidity regulator
And buffer salt, adjust pol and the pH value of single fruit and vegetable juice or mixed fruit and vegetable juice；Deployed single fruit and vegetable juice or mixing
Fruit and vegetable juice Jing after homogenizing, sterilization, sterilization cooling, inoculating starter A, fermentation, ferment after cool down, after secondary aseptic homogenizing again
Secondary cooling, is obtained fruit-vegerable ferment fermentation liquid；
(2) raw milk is heated to into 40～50 DEG C, is mixed with remaining reducing sugar, Jing homogenizing, sterilization, brown stain, a brown stain
Cooling, inoculating starter B, fermentation, cooling, secondary aseptic homogenizing after fermentation, are obtained brown yogurt base material afterwards；
(3) stabilizer, remaining sweet substance are dissolved in 60～70 DEG C of water, mixing, sterilization, cooling obtain stabilizer molten
Liquid；
(4) brown yogurt base material is mixed with stabiliser solution, adds fruit-vegerable ferment fermentation liquid, and add residual acidity to adjust
Section agent adjusts acidity to 50～65 ° of T, secondary aseptic homogenizing, cooling, fill, obtains final product the brown lactic acid bacteria beverage containing ferment.
Wherein, pol described in step (1) is 5～10Brix, and pH value is 4.0～7.0；
And/or, it is 40～50 DEG C that the pressure of a homogenizing is 18～20MPa, temperature；
And/or, the temperature of sterilization is 80～85 DEG C, the time is 5min；
And/or, the final temperature cooled down after sterilization is 30～37 DEG C；
And/or, the temperature of fermentation is 30～37 DEG C, and fermentation finishes rear pH value for 2.5-3.9；
And/or, the final temperature cooled down after fermentation is 20～30 DEG C.
And/or, it is 20～30 DEG C that the pressure of second homogenate is 17～20MPa, temperature；
And/or, 5～10 DEG C are cooled to after secondary aseptic homogenizing；
Preferably, in step (1), obtained fruit and/or vegetable juice after filtering, add appropriate glucose and/or fruit
Sugar adjusts pol, by lactic acid and/or Fructus Citri Limoniae acid for adjusting pH value, 40～50 DEG C of Jing, 18～20MPa homogenizing, 80～85 DEG C, 5min
After sterilization, it is cooled to 30 DEG C～37 DEG C and ferments 2～7 days, endpoint pH is 2.5-3.9, then is cooled to 20～30 DEG C, it is aseptic equal
It is cooled to 2～10 DEG C after matter again, ferment fermentation liquid is obtained.
Wherein, in step (2), the method and condition of the mixing can refer to method and condition that this area routinely mixes,
Preferably,
Described to be mixed into stirring mixing, the time for stirring mixing is 15～30min；
And/or, it is 60～75 DEG C that the pressure of a homogenizing is 18～22MPa, temperature；
And/or, the temperature of sterilization is 90～100 DEG C, the time is 5～10min；
And/or, the temperature of brown stain is 90～102 DEG C, the time is 1～2.5h；
And/or, the final temperature cooled down after brown stain is 36～38 DEG C；
And/or, the temperature of fermentation is 36～38 DEG C, and the acidity after fermentation is 180～250 ° of T；
And/or, the method cooled down after fermentation preferably turns over cylinder cooling, 16～25 DEG C of the final temperature of cooling；
And/or, it is 16～30 DEG C that the pressure of secondary aseptic homogenizing is 17～20MPa, temperature.
It is highly preferred that preferably 36～38 DEG C of the temperature fermented described in step (2), the terminal of the fermentation is to acidity
Preferably 180～250 ° T, are more preferably 200～240 ° of T, and the time of the fermentation can be according to the terminal acidity of the fermentation
It is adjusted, preferably 60～72h；It is preferred that in the inoculation and the sweat, adding aseptic sky to fermentation tank
Gas, the filtrated air pressure are preferably 0.1～0.4MPa；
In step (3), the method and condition of the mixing can refer to method and condition that this area routinely mixes, the present invention
It is preferred that following methods and condition：The mixing preferably stirring mixing, time preferably 15 of the stirring mixing～
30min；The condition of described sterilization can refer to the condition of this area conventional sterilization, the present invention preferably following condition：The sterilization
Preferably 90～98 DEG C of temperature, the time of the sterilization is preferably 5～10min；The described temperature being cooled to is preferable
Ground is 20～30 DEG C.
In step (4), the condition of described secondary aseptic homogenizing can refer to the condition of this area routine homogenizing, and the present invention is excellent
Select following condition：The pressure of the secondary aseptic homogenizing is preferably 18～20MPa, and the temperature of the secondary aseptic homogenizing is preferable
Ground is 16～30 DEG C；The method and condition of the cooling can refer to the method and condition of this area conventional chilling, and the present invention is preferably
Following condition：It is preferred that with frozen water as coolant, being cooled down by pipe heat exchanger or panel cooler；The temperature of the frozen water compared with
It is 1～6 DEG C goodly, preferably 4～10 DEG C of the final temperature of the cooling；Described fill can refer to this area routine fill
Carry out, preferably sterile filling, be more preferably fill in plastic bottle or mould in cup；The material of the plastic bottle or modeling cup is preferable
Ground is polyethylene (PE) or polypropylene (PP).
In the present invention, the material that the raw material can also routinely add containing other this areas.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition, can combination in any, obtain final product the present invention each preferably
Example.
Heretofore described raw material, can pass through commercially available, and each raw material meets concerned countries standard or company standard.
Beneficial effects of the present invention are：
The present invention is screened specific lactic acid bacteria, is fermented, be prepared in being inoculated into fruit and vegetable juice by repetition test
Ferment with health-care effect.Further, ferment is applied in brown lactic acid bacteria beverage product, there is provided a kind of unique flavor,
The brown lactic acid bacteria beverage containing ferment of clean taste.The viable count of lactobacillus of the beverage products is compared with ordinary lactic acid bacteria beverage products
Viable count it is high, the special ferment local-flavor of the ferment local-flavor with Lac Bovis seu Bubali and fruit and vegetable juice, while the beverage vessel is for ferment and fermentation
The double nutrition value of Lac Bovis seu Bubali.To improving human body intestinal canal flora balance, promoting food nutrition material to digest and assimilate, with important
Meaning.
The beverage is contained ferment and is worth with the double nutrition of lactobacillus beverage.Containing higher in ferment and lactobacillus beverage
The Lactobacillus of the order of magnitude, viable count are more than 108CFU/mL.Additionally, the enzyme material in ferment can help human body to discharge
Toxin, with enhancing immunity, hypnotic, slow down aging effect.Product has the fragrance of fruit and vegerable and distinctive fermentation wind
Taste, significantly improves the local flavor of ordinary lactic acid bacteria, and mouthfeel is fresh and clean, does not additionally add artificial essence.Suitable each age group
Consumer drinks.Under 2 DEG C～6 DEG C preservation conditions, the shelf-life is 21 days.State is homogeneous within the shelf-life, and color and luster is in stable shallow
Brown.
Specific embodiment
The present invention will be further explained by specific embodiment below, it being understood, however, that can be with each
The form of kind is realized the present invention and should not be limited by embodiments set forth here.On the contrary, there is provided these embodiments are able to
The present invention is best understood from, and the scope of the present invention complete can be conveyed to those skilled in the art.
It is an open language such as the "comprising" in description in the whole text and claim mentioned in or " including ", therefore should
Be construed to " comprising but be not limited to ".Description subsequent descriptions are to implement the better embodiment of the present invention, and so description is
For the purpose of the rule of description, the scope of the present invention is not limited to.Protection scope of the present invention is when regarding appended power
Profit requires that defined person is defined.
The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or says according to commodity
Bright book is selected.Percent in embodiment is mass percent.
Brown lactic acid bacteria beverage of the embodiment 1 containing ferment and its production method
First, composition of raw materials (in terms of 1 ton of product)：
Raw material standard：
Raw milk：Protein >=3.5%, fat >=3.6%, non-fat solid >=8.3%；
White sugar：Meet GB GB317《White sugar》Top grade standard；
Glucose：Purchased from BaoLingBao Biology Co., Ltd；
Hyper-methoxy pectin：Purchased from Qiao Fu business corporations, marque YM-150H；
Leaven A Lactobacillus plantarum：Purchased from DSM (China) company limited；
Leaven B lactobacillus caseis：Purchased from section's Hansen (China) company limited；
Lactic acid：Purchased from Qiao Fu business corporations, marque FCC80；
Sodium citrate：Shanghai Jie Cong trade Co., Ltds；
Fructus Mali pumilae, orange, Fructus Jujubae：It is commercially available；
Each material performance index meets concerned countries standard or company standard.
2nd, the preparation method of the above-mentioned brown lactic acid bacteria beverage containing ferment is comprised the following steps：
(1) raw milk is checked and accepted：Wherein, described raw milk have passed through raw milk detection, meet the raw milk of national standard.
Wherein, the raw milk detection includes：Organoleptic indicator, protein, fat, non-fat solid, acidity, impurity degree, alcohol testing,
Mix several indexs such as alkali test, antibiotic test, tripolycyanamide detection.After standardization, raw milk index request is：Protein >=
3.5%, fat >=3.6%, non-fat solid >=8.3%.
(2) preparation of ferment：By Fructus Mali pumilae, Fructus Citri junoriss, Fructus Jujubae cleaned respectively, stripping and slicing, enucleation, squeeze the juice, make fruice, Jing 50
Mesh sieve net filtration, mixes after filtration, the appropriate purified water of addition, the glucose for accounting for fruit and vegetable juice weight 10%, appropriate lactic acid, citric acid
Sodium etc., adjusts the pol and pH value, Jing repetition tests of fruice, determines mixed liquor pol for 6Brix, pH value when being 6.0 be compared with
Suitable fermentation condition；Deployed 40 DEG C of fruice Jing, 18MPa homogenizing, 80 DEG C, 5min sterilizations, are cooled to 30 DEG C, and inoculation is planted
Thing lactobacilluss, inoculum concentration be 20g/ ton fruit and vegetable juice, 30 DEG C ferment 7 days, endpoint pH is 3.0, viable count of lactobacillus be 7.5 ×
108CFU/mL.Fruit and vegerable fermentation liquid is cooled to 20 DEG C, Jing after 20 DEG C, the aseptic homogenizing of 18MPa is cooled to 2 DEG C again, ferment is obtained and sends out
Zymotic fluid.
(3) preparation of brown yogurt base material：Raw milk is warming up to into 40 DEG C, remaining glucose circulation stirring 15min is added,
Homogenizing after fully dissolving, homogenization pressure are 18MPa, and temperature is 70 DEG C.Material after homogenizing sterilizes at 95 DEG C 5min, Ran Housheng
Temperature is incubated 100min, when color is brown, is cooled to 36 DEG C to 96 DEG C, according to sterile working's inoculating starter cheese breast bar
Bacterium, supplements filtrated air in fermentation tank, filtrated air pressure is 0.1MPa, is fermented 60 hours, and fermentation milk terminal acidity is to 180 °
T, turns over cylinder afterwards and is cooled to 16 DEG C；Bis- aseptic homogenizing of Jing, homogenizing temperature are 20 DEG C, and pressure is 18MPa, and brown Yoghourt base is obtained
Material, it is standby.
(4) purified water is preheated to into 60 DEG C, hyper-methoxy pectin is mixed homogeneously with white sugar, soluble in water, stirring
20min, is allowed to mix homogeneously, and stabiliser solution is sterilized at 98 DEG C 5min, 25 DEG C are subsequently cooled to, and stabilizer is obtained molten
Liquid, it is standby.
(5) brown yogurt base material is obtained into mixed material with stabiliser solution mixing and stirring.Keeping mixed material
In the case of high-speed stirred, ferment fermentation liquid is added, is stirred.Meanwhile, the acidity of mixed liquor is determined, adds remaining lactic acid molten
Liquid.The remaining lactic acid solution for having dissolved (concentration≤10%, temperature≤30 DEG C) is slowly added into into mixed material (temperature≤20
DEG C) in, by acidity adjustment to 55 ° of T.
By material obtained in step (5) through aseptic homogenizer second homogenate, homogenization pressure is 20MPa, and temperature is 18 DEG C.
Material after second homogenate is cooled down as coolant using 1 DEG C of frozen water, feed liquid is cooled to 4 DEG C of fills, is obtained through tubular cooler
To the product of the present invention.
The Testing index of the present embodiment product：Protein content 0.7%, fat content 0.72%, 60 ° of T of acidity, lactic acid bacteria
Viable count 4.3 × 109CFU/ml, products taste are salubrious, with the distinctive local flavor of fermented juice, in uniform light brown, agalactia
It is clear to separate out and protein precipitation.
The brown lactic acid bacteria beverage of embodiment 2 containing ferment and preparation method thereof
First, composition of raw materials (in terms of 1 ton of product)：
Raw material standard：
Raw milk：Protein >=3.6%, fat >=3.8%, non-fat solid >=8.3%；
Fructose：Purchased from BaoLingBao Biology Co., Ltd；
Sucralose：Tai Lai trades (Shanghai) Co., Ltd.；
Acesulfame potassium：Shanghai Jie Cong trade Co., Ltds；
Soluble soybean polysaccharide：Purchased from Ta Xiti commerce and trade company, marque WHGM；
Leaven A lactobacillus helveticuss：Purchased from DSM (China) company limited；
Leaven B lactobacillus caseis：Purchased from section's Hansen (China) company limited；
Malic acid：Purchased from Qiao Fu business corporations；
Sodium hexameta phosphate：Purchased from Shanghai Jie Cong trade Co., Ltds；
Pears, Fructus Ananadis comosi：It is commercially available
Each material performance index meets concerned countries standard or company standard.
2nd, the preparation method of the above-mentioned brown lactic acid bacteria beverage containing ferment, comprises the following steps：
(1) raw milk is checked and accepted：Wherein, described raw milk have passed through raw milk detection, meet the raw milk of national standard.
Wherein, the raw milk detection includes：Organoleptic indicator, protein, fat, non-fat solid, acidity, impurity degree, alcohol testing,
Mix several indexs such as alkali test, antibiotic test, tripolycyanamide detection.After standardization, raw milk index request is：Protein >=
3.6%, fat >=3.8%, non-fat solid >=8.3%.
(2) preparation of ferment：Pears, Fructus Ananadis comosi are respectively washed totally, pears, pineapple peeling, enucleation, stripping and slicing, are squeezed the juice respectively, made
Into fruice, 60 mesh sieve net filtrations of Jing are mixed after filtration, added appropriate purified water, are accounted for the Fructose of fruit and vegetable juice weight 4%, appropriate
Malic acid, sodium hexameta phosphate etc., adjust the pol and pH value, Jing repetition tests of fruice, determine mixed liquor pol in 5Brix,
PH value is convenient fermentation condition 6.5.Deployed 50 DEG C of fruit and vegetable juice Jing, 19MPa homogenizing, 85 DEG C, 5min sterilizations,
Be cooled to 30 DEG C, be inoculated with lactobacillus helveticuss, inoculum concentration be 18g/ ton fruit and vegetable juice, 30 DEG C ferment 5 days, endpoint pH be 3.1, lactic acid
Bacterium viable count is 2.7 × 109CFU/mL.Fruit and vegerable fermentation liquid is cooled to 20 DEG C, is cooled down Jing after 20 DEG C, the aseptic homogenizing of 18MPa again
To 2 DEG C, ferment fermentation liquid is obtained.
(3) preparation of brown yogurt base material.Raw milk is warming up to into 50 DEG C, remaining Fructose circulation stirring 20min is added, is filled
Divide homogenizing after dissolving, homogenization pressure is 20MPa, and temperature is 60 DEG C.Material after homogenizing sterilizes at 95 DEG C 5min, then heats up
To 96 DEG C, 120min is incubated, when color is brown, 36 DEG C is cooled to, according to sterile working's inoculating starter lactobacillus casei,
In fermentation tank supplement filtrated air, filtrated air pressure be 0.2MPa, ferment 72 hours, fermentation milk terminal acidity to 210 ° of T, it
After turn over cylinder cool down 20 DEG C；Bis- aseptic homogenizing of Jing, homogenizing temperature are 20 DEG C, and pressure is 18MPa, and brown yogurt base material is obtained, standby
With.
(4) water is preheated to into 50 DEG C, soluble soybean polysaccharide and sucralose, acesulfame potassium etc. is mixed homogeneously, water is dissolved in
In, 20min is stirred, mix homogeneously is allowed to, stabiliser solution is sterilized at 90 DEG C 10min, 25 DEG C are subsequently cooled to, be obtained steady
Determine agent solution, it is standby.
(5) brown yogurt base material is obtained into mixed material with stabiliser solution mixing and stirring.Keeping mixed material
In the case of high-speed stirred, ferment fermentation liquid is added, is stirred.By the remaining malic acid solution for having dissolved (concentration≤10%,
Temperature≤30 DEG C) it is slowly added in mixed material (temperature≤20 DEG C), by acidity adjustment to 55 ° of T.
By material obtained in step (5) through aseptic homogenizer second homogenate, homogenization pressure is 18MPa, and temperature is 25 DEG C.
Material after second homogenate is cooled down as coolant using 4 DEG C of frozen water, feed liquid is cooled to 10 DEG C of fills through panel cooler,
Obtain the product of the present invention.
The Testing index of the present embodiment product：Protein content 0.71%, fat content 0.75%, 50 ° of T of acidity, lactic acid
Bacterium viable count 1.2 × 1010CFU/mL, products taste are salubrious, distinctive local flavor after fermenting with pears with Fructus Ananadis comosi, in uniform shallow brown
Color, no whey are separated out and protein precipitation.
The brown lactic acid bacteria beverage of embodiment 3 containing ferment and preparation method thereof
First, composition of raw materials (in terms of 1 ton of product)：
Raw material standard：
Raw milk：Protein >=3.6%, fat >=3.9%, non-fat solid >=8.3%；
White sugar：Meet GB GB317《White sugar》Top grade standard；
Glucose, Fructose：Purchased from BaoLingBao Biology Co., Ltd；
High fructose syrup：Good Ji food (Tianjin) company limited；
Hyper-methoxy pectin：Purchased from Qiao Fu business corporations, marque YM-150H；
Soluble soybean polysaccharide：Purchased from Ta Xiti commerce and trade company, marque WHGM；
Leaven A lactobacillus caseis：Purchased from DSM (China) company limited；
Leaven A bacillus acidophilus：Purchased from Danisco (China) strain company limited；
Leaven B 0925-B：Purchased from Danisco (China) strain company limited, leaven includes bulgarian milk bar
Bacterium, streptococcus thermophiluss, bacillus acidophilus；
Citric acid：Purchased from Qiao Fu business corporations, marque FCC80；
Sodium citrate：Shanghai Jie Cong trade Co., Ltds；
Radix Dauci Sativae, Fructus Capsici, Herba Passiflorae Caeruleae：It is commercially available
Each material performance index meets concerned countries standard or company standard.
2nd, the production method of the brown lactic acid bacteria beverage containing ferment of the present embodiment is mainly included the following steps that：
(1) raw milk is checked and accepted.Wherein, described raw milk have passed through raw milk detection, meet the raw milk of national standard.
Wherein, the raw milk detection includes：Organoleptic indicator, protein, fat, non-fat solid, acidity, impurity degree, alcohol testing,
Mix several indexs such as alkali test, antibiotic test, tripolycyanamide detection.After standardization, raw milk index request is：Protein >=
3.6%, fat >=3.9%, non-fat solid >=8.3%.
(2) preparation of ferment.Fructus Capsici, Radix Dauci Sativae, Herba Passiflorae Caeruleae are respectively washed totally, peeling, enucleation, stripping and slicing, are squeezed respectively
Juice, makes fruit and vegetable mixed juice, and 70 mesh sieve net filtrations of Jing are mixed after filtration, added appropriate purified water, are accounted for fruit and vegetable juice weight
6% glucose, appropriate citric acid, sodium citrate etc., adjust pol and the pH value of fruice, and Jing repetition tests, it is determined that mixing
Liquid pol is convenient fermentation condition in 7Brix, pH value 5.0.Deployed 45 DEG C of fruit and vegetable juice Jing, 20MPa homogenizing,
82 DEG C, 5min sterilizations, are cooled to 30 DEG C, are inoculated with lactobacillus casei and bacillus acidophilus, and inoculum concentration is divided into 7.5g/ ton fruit and vegetable juice,
30 DEG C ferment 5 days, endpoint pH be 2.9, viable count of lactobacillus be 8.3 × 109CFU/mL.Fruit and vegerable fermentation liquid is cooled to 22 DEG C,
2 DEG C are cooled to again Jing after 22 DEG C, the aseptic homogenizing of 18MPa, and ferment fermentation liquid is obtained.
(3) preparation of brown yogurt base material.Raw milk is warming up to into 50 DEG C, Fructose, high fructose syrup, remaining glucose is added
Circulation stirring 20min, homogenizing after fully dissolving, homogenization pressure are 17MPa, and temperature is 75 DEG C.Material after homogenizing is at 97 DEG C
Sterilization 5min, then heats to 98 DEG C, is incubated 120min, when color is brown, is cooled to 36 DEG C, is inoculated with according to sterile working
Leaven 0925-B, supplements filtrated air in fermentation tank, filtrated air pressure is 0.3MPa, is fermented 72 hours, fermentation milk terminal
Acidity is turned over cylinder afterwards and cools down 18 DEG C to 220 ° of T；Bis- aseptic homogenizing of Jing, homogenizing temperature are 18 DEG C, and pressure is 18MPa, are obtained brown
Color yogurt base material, it is standby.
(4) water is preheated to into 50 DEG C, by soluble soybean polysaccharide and hyper-methoxy pectin, white sugar, etc. mix homogeneously, it is molten
Yu Shuizhong, stirs 20min, is allowed to mix homogeneously, and stabiliser solution is sterilized at 95 DEG C 8min, 25 DEG C are subsequently cooled to, and makes
Stabiliser solution is obtained, it is standby.
(5) brown yogurt base material is obtained into mixed material with stabiliser solution mixing and stirring.Keeping mixed material
In the case of high-speed stirred, ferment fermentation liquid is added, is stirred.By the remaining malic acid solution for having dissolved (concentration≤10%,
Temperature≤30 DEG C) it is slowly added in mixed material (temperature≤20 DEG C), by acidity adjustment to 60 ° of T.
By material obtained in step (5) through aseptic homogenizer second homogenate, homogenization pressure is 19MPa, and temperature is 30 DEG C.
Material after second homogenate is cooled down as coolant using 4 DEG C of frozen water, feed liquid is cooled to 10 DEG C of fills through panel cooler,
Obtain the product of the present invention.
The Testing index of the present embodiment product：Protein content 0.75%, fat content 0.77%, 58 ° of T of acidity, lactic acid
Bacterium viable count 6.1 × 1011CFU/mL, products taste are salubrious, distinctive local flavor after fermenting with Fructus Capsici, Radix Dauci Sativae with Herba Passiflorae Caeruleae, are in
Uniform brown, no whey are separated out and protein precipitation.
The brown lactic acid bacteria beverage of embodiment 4 containing ferment and preparation method thereof
First, composition of raw materials (in terms of 1 ton of product)：
Raw material standard：
Raw milk：Protein >=2.8%, fat >=3.0%, non-fat solid >=8.1%；
Glucose, Lactose：Purchased from BaoLingBao Biology Co., Ltd；
Acesulfame potassium：Shanghai Jie Cong trade Co., Ltds；
Aspartame：Japanese aginomoto company；
Hyper-methoxy pectin：Purchased from Qiao Fu business corporations, marque YM-150H；
Sodium carboxymethyl cellulose：Jia Ji Asia-Pacific food (Beijing) company limited；
Malic acid：Purchased from Qiao Fu business corporations；
Sodium hexameta phosphate：Purchased from Shanghai Jie Cong trade Co., Ltds；
Leaven A Lactobacillus plantarum：Purchased from DSM (China) company limited；
Leaven B Lactobacillus paracasei：Purchased from section's Hansen (China) company limited；
Fructus Benincasae, Herba Spinaciae, Fructus actinidiae chinensiss：It is commercially available
Each material performance index meets related quality criterion requirement.
2nd, the preparation method of the brown lactic acid bacteria beverage containing ferment of the present embodiment, comprises the following steps：
(1) raw milk is checked and accepted：Wherein, described raw milk have passed through raw milk detection, meet the raw milk of national standard.
Wherein, the raw milk detection includes：Organoleptic indicator, protein, fat, non-fat solid, acidity, impurity degree, alcohol testing,
Mix several indexs such as alkali test, antibiotic test, tripolycyanamide detection.After standardization, raw milk index request is：Protein >=
2.8%, fat >=3.0%, non-fat solid >=8.1%.
(2) preparation of ferment：Fructus Benincasae, Herba Spinaciae, Fructus actinidiae chinensiss are respectively washed totally, peeling, stripping and slicing, are squeezed the juice respectively, made
Fruit and vegetable mixed juice, 50 mesh sieve net filtrations of Jing are mixed after filtration, added appropriate purified water, are accounted for the Portugal of fruit and vegetable juice weight 10%
Grape are sugared, appropriate malic acid, sodium hexameta phosphate etc., adjust the pol and pH value, Jing repetition tests of fruice, determine mixed liquor pol
In 6Brix, pH value is convenient fermentation condition 6.8.Deployed 50 DEG C of fruit and vegetable juice Jing, 18MPa homogenizing, 80 DEG C,
5min sterilize, be cooled to 30 DEG C, be inoculated with Lactobacillus plantarum, inoculum concentration be 25g/ ton fruit and vegetable juice, 30 DEG C fermentation 5 days, endpoint pH
For 3.4, viable count of lactobacillus is 8.3 × 109CFU/mL.Fruit and vegerable fermentation liquid is cooled to 20 DEG C, 20 DEG C of Jing, the aseptic homogenizing of 18MPa
It is cooled to 2 DEG C afterwards again, ferment fermentation liquid is obtained.
(3) preparation of brown yogurt base material：Raw milk is warming up to into 48 DEG C, remaining glucose, Lactose circulation stirring is added
20min, homogenizing after fully dissolving, homogenization pressure are 17MPa, and temperature is 75 DEG C.Material after homogenizing sterilizes at 97 DEG C 5min,
98 DEG C are then heated to, 120min is incubated, when color is brown, is cooled to 36 DEG C, according to sterile working's inoculating starter pair
Lactobacillus casei, supplements filtrated air in fermentation tank, filtrated air pressure is 0.3MPa, is fermented 72 hours, the acid of fermentation milk terminal
Spend to 210 ° of T, turn over cylinder afterwards and cool down 18 DEG C；Bis- aseptic homogenizing of Jing, homogenizing temperature are 18 DEG C, and pressure is 18MPa, and brown is obtained
Yogurt base material, it is standby.
(4) water is preheated to into 70 DEG C, will be sodium carboxymethyl cellulose mixed with hyper-methoxy pectin, acesulfame potassium, aspartame etc.
Close uniform, it is soluble in water, 20min is stirred, mix homogeneously is allowed to, stabiliser solution is sterilized at 95 DEG C 8min, is then cooled down
To 25 DEG C, stabiliser solution is obtained, it is standby.
(5) brown yogurt base material is obtained into mixed material with stabiliser solution mixing and stirring.Keeping mixed material
In the case of high-speed stirred, ferment fermentation liquid is added, is stirred.By the remaining malic acid solution for having dissolved (concentration≤10%,
Temperature≤30 DEG C) it is slowly added in mixed material (temperature≤20 DEG C), by acidity adjustment to 63 ° of T.
By material obtained in step (5) through aseptic homogenizer second homogenate, homogenization pressure is 19MPa, and temperature is 16 DEG C.
Material after second homogenate is cooled down as coolant using 4 DEG C of frozen water, feed liquid is cooled to 10 DEG C of fills through panel cooler,
Obtain the product of the present invention.
The Testing index of the present embodiment product：Protein content 1.13%, fat content 1.2%, 62 ° of T of acidity, lactic acid bacteria
Viable count 2.9 × 1010CFU/mL, products taste are salubrious, and distinctive local flavor after fermenting with Fructus Benincasae, Herba Spinaciae with Fructus actinidiae chinensiss, in equal
Even brown, no whey are separated out and protein precipitation.
Brown lactic acid bacteria beverage of the embodiment 5 containing ferment and its production method
First, composition of raw materials (in terms of 1 ton of product)：
Raw material standard：
Raw milk：Protein >=2.8%, fat >=3.0%, non-fat solid >=8.1%；
White sugar：Meet GB GB317《White sugar》Top grade standard；
Fructose, Lactose：Purchased from BaoLingBao Biology Co., Ltd；
Soluble soybean polysaccharide：Purchased from Ta Xiti commerce and trade company, marque WHGM；
Leaven A lactobacillus helveticuss：Purchased from DSM (China) company limited；
Leaven B lactobacillus caseis：Purchased from section's Hansen (China) company limited；
Lactic acid：Purchased from Qiao Fu business corporations；
Sodium citrate：Purchased from Shanghai Jie Cong trade Co., Ltds；
Leaven A Lactobacillus plantarum：Purchased from DSM (China) company limited；
Leaven B Lactobacillus paracasei：Purchased from section's Hansen (China) company limited；
Fructus Cucurbitae moschatae, Fructus Lycopersici esculenti, mushroom：It is commercially available
Each material performance index meets related quality criterion requirement.
2nd, the processing method of the brown lactic acid bacteria beverage containing ferment of the present embodiment, mainly includes the following steps that：
(1) raw milk is checked and accepted：Wherein, described raw milk have passed through raw milk detection, meet the raw milk of national standard.
Wherein, the raw milk detection includes：Organoleptic indicator, protein, fat, non-fat solid, acidity, impurity degree, alcohol testing,
Mix several indexs such as alkali test, antibiotic test, tripolycyanamide detection.After standardization, raw milk index request is：Protein >=
2.8%, fat >=3.0%, non-fat solid >=8.1%.
(2) preparation of ferment：Fructus Cucurbitae moschatae, Fructus Lycopersici esculenti, mushroom are respectively washed totally, peeling, remove seed, stripping and slicing, are squeezed the juice respectively, made
Into fruit and vegetable mixed juice, 80 mesh sieve net filtrations of Jing, mix after filtration, add appropriate purified water, account for the fruit of fruit and vegetable juice weight 9%
Sugared, appropriate lactic acid, sodium citrate etc., adjust the pol and pH value, Jing repetition tests of fruice, determine that mixed liquor pol exists
8Brix, pH value are convenient fermentation condition 4.0.Deployed 45 DEG C of fruit and vegetable juice Jing, 18MPa homogenizing, 82 DEG C,
5min sterilize, be cooled to 36 DEG C, be inoculated with lactobacillus helveticuss, inoculum concentration be 30g/ ton fruit and vegetable juice, 36 DEG C fermentation 7 days, endpoint pH
For 2.5, viable count of lactobacillus is 9.1 × 1010CFU/mL.Fruit and vegerable fermentation liquid is cooled to 18 DEG C, 18 DEG C of Jing, the aseptic homogenizing of 20MPa
It is cooled to 2 DEG C afterwards again, ferment fermentation liquid is obtained.
(3) preparation of brown yogurt base material.Raw milk is warming up to into 50 DEG C, adds high fructose syrup, Lactose, remaining Fructose to follow
Ring stirs 20min, homogenizing after fully dissolving, and homogenization pressure is 17MPa, and temperature is 75 DEG C.Material after homogenizing is killed at 97 DEG C
Bacterium 5min, then heats to 98 DEG C, is incubated 120min, when color is brown, is cooled to 36 DEG C, sends out according to sterile working's inoculation
Ferment agent Lactobacillus paracasei, supplements filtrated air in fermentation tank, filtrated air pressure is 0.4MPa, is fermented 72 hours, fermentation milk
Terminal acidity is turned over cylinder afterwards and cools down 18 DEG C to 210 ° of T；Bis- aseptic homogenizing of Jing, homogenizing temperature are 18 DEG C, and pressure is 18MPa, system
Brown yogurt base material is obtained, it is standby.
(4) water is preheated to into 70 DEG C, soluble soybean polysaccharide is mixed homogeneously with white sugar, soluble in water, stirring
20min, is allowed to mix homogeneously, and stabiliser solution is sterilized at 95 DEG C 8min, 25 DEG C are subsequently cooled to, and stabilizer is obtained molten
Liquid, it is standby.
(5) brown yogurt base material is obtained into mixed material with stabiliser solution mixing and stirring.Keeping mixed material
In the case of high-speed stirred, ferment fermentation liquid is added, is stirred.By the remaining malic acid solution for having dissolved (concentration≤10%,
Temperature≤30 DEG C) it is slowly added in mixed material (temperature≤20 DEG C), by acidity adjustment to 65 ° of T.
By material obtained in step (5) through aseptic homogenizer second homogenate, homogenization pressure is 19MPa, and temperature is 25 DEG C.
Material after second homogenate is cooled down as coolant using 4 DEG C of frozen water, feed liquid is cooled to 10 DEG C of fills through panel cooler,
Obtain the product of the present invention.
The Testing index of the present embodiment product：Protein content 1.0%, fat content 1.05%, 65 ° of T of acidity, lactic acid bacteria
Viable count 1.7 × 1011CFU/mL, products taste are salubrious, and distinctive local flavor after fermenting with Fructus Lycopersici esculenti, mushroom with Fructus Cucurbitae moschatae, in uniform
Brown, no whey separate out and protein precipitation.
The brown lactic acid bacteria beverage of embodiment 6 containing ferment and preparation method thereof
First, composition of raw materials (in terms of 1 ton of product)：
Raw material standard：
Raw milk：Protein >=2.8%, fat >=3.0%, non-fat solid >=8.1%；
White sugar：Meet GB GB317《White sugar》Top grade standard；
Glucose, maltose：Purchased from BaoLingBao Biology Co., Ltd；
Sucralose：Tai Lai trades (Shanghai) Co., Ltd.；
Hyper-methoxy pectin：Purchased from Qiao Fu business corporations, marque YM-150H；
Leaven A lactobacillus helveticuss：Purchased from DSM (China) company limited；
Leaven A Lactobacillus plantarum：Purchased from DSM (China) company limited；
Leaven B 0925-A：Purchased from Danisco (China) strain company limited, leaven includes bulgarian milk bar
Bacterium, streptococcus thermophiluss；
Lactic acid：Purchased from Qiao Fu business corporations；
Sodium citrate：Purchased from Shanghai Jie Cong trade Co., Ltds；
Fructus Persicae, blue berry, Caulis et Folium Lactucae sativae：It is commercially available；
Each material performance index meets related quality criterion requirement.
2nd, the production method of the brown lactic acid bacteria beverage containing ferment of the present embodiment is mainly included the following steps that：
(1) raw milk is checked and accepted：Wherein, described raw milk have passed through raw milk detection, meet the raw milk of national standard.
Wherein, the raw milk detection includes：Organoleptic indicator, protein, fat, non-fat solid, acidity, impurity degree, alcohol testing,
Mix several indexs such as alkali test, antibiotic test, tripolycyanamide detection.After standardization, raw milk index request is：Protein >=
2.8%, fat >=3.0%, non-fat solid >=8.1%.
(2) preparation of ferment：Fructus Persicae, blue berry, Caulis et Folium Lactucae sativae are respectively washed totally, peeling, remove seed, stripping and slicing, are squeezed the juice respectively, made
Into fruit and vegetable mixed juice, 50 mesh sieve net filtrations of Jing, mix after filtration, add appropriate purified water, account for the Portugal of fruit and vegetable juice weight 8%
Grape are sugared, appropriate lactic acid, sodium citrate etc., adjust the pol and pH value, Jing repetition tests of fruice, determine that mixed liquor pol exists
10Brix, pH value are convenient fermentation condition 7.0.Deployed 48 DEG C of fruit and vegetable juice Jing, 20MPa homogenizing, 80 DEG C,
5min sterilize, be cooled to 32 DEG C, be inoculated with lactobacillus helveticuss, inoculum concentration be 30g/ ton fruit and vegetable juice, 32 DEG C fermentation 4 days, endpoint pH
For 3.2, viable count of lactobacillus is 5.9 × 1010CFU/mL.Fruit and vegerable fermentation liquid is cooled to 20 DEG C, 20 DEG C of Jing, the aseptic homogenizing of 18MPa
It is cooled to 2 DEG C afterwards again, ferment fermentation liquid is obtained.
(3) preparation of brown yogurt base material.Raw milk is warming up to into 45 DEG C, maltose, glucose circulation stirring is added
30min, homogenizing after fully dissolving, homogenization pressure are 19MPa, and temperature is 75 DEG C.Material after homogenizing sterilizes at 95 DEG C 5min,
98 DEG C are then heated to, 120min is incubated, when color is brown, is cooled to 36 DEG C, according to sterile working inoculating starter B,
In fermentation tank supplement filtrated air, filtrated air pressure be 0.4MPa, ferment 72 hours, fermentation milk terminal acidity to 250 ° of T, it
After turn over cylinder cool down 18 DEG C；Bis- aseptic homogenizing of Jing, homogenizing temperature are 18 DEG C, and pressure is 18MPa, and brown yogurt base material is obtained, standby
With.
(4) water is preheated to into 70 DEG C, hyper-methoxy pectin is mixed homogeneously with white sugar, sucralose, it is soluble in water, stir
30min is mixed, mix homogeneously is allowed to, stabiliser solution is sterilized at 90 DEG C 10min, 25 DEG C are subsequently cooled to, stabilizer is obtained
Solution, it is standby.
(5) brown yogurt base material is obtained into mixed material with stabiliser solution mixing and stirring.Keeping mixed material
In the case of high-speed stirred, ferment fermentation liquid is added, is stirred.By the remaining lactic acid solution for having dissolved (concentration≤10%, temperature
≤ 30 DEG C of degree) it is slowly added in mixed material (temperature≤20 DEG C), by acidity adjustment to 64 ° of T.
By material obtained in step (5) through aseptic homogenizer second homogenate, homogenization pressure is 19MPa, and temperature is 25 DEG C.
Material after second homogenate is cooled down as coolant using 4 DEG C of frozen water, feed liquid is cooled to 10 DEG C of fills through panel cooler,
Obtain the product of the present invention.
The Testing index of the present embodiment product：Protein content 1.05%, fat content 1.19%, 64 ° of T of acidity, lactic acid
Bacterium viable count 6.1 × 1011CFU/mL, products taste are salubrious, with distinctive local flavor after Fructus Persicae, blue berry, Caulis et Folium Lactucae sativae fermentation, in uniform
Brown, no whey separate out and protein precipitation.
The brown lactic acid bacteria beverage of comparative example 1 containing ferment and preparation method thereof
First, composition of raw materials (in terms of 1 ton of product)：
Raw material standard：
Raw milk：Protein >=2.8%, fat >=3.0%, non-fat solid >=8.1%；
White sugar：Meet GB GB317《White sugar》Top grade standard；
Glucose：Purchased from BaoLingBao Biology Co., Ltd；
Acesulfame potassium：Shanghai Jie Cong trade Co., Ltds；
Aspartame：Japanese aginomoto company；
Sodium carboxymethyl cellulose：Jia Ji Asia-Pacific food (Beijing) company limited；
Hyper-methoxy pectin：Purchased from Qiao Fu business corporations, marque YM-150H；
Leaven A lactobacillus helveticuss：Purchased from DSM (China) company limited；
Leaven B 0925-A：Purchased from Danisco (China) strain company limited, leaven includes bulgarian milk bar
Bacterium, streptococcus thermophiluss；
Citric acid：Purchased from Qiao Fu business corporations；
Sodium citrate：Purchased from Shanghai Jie Cong trade Co., Ltds；
Radix Dauci Sativae, Fructus Mali pumilae, Fructus Lycopersici esculenti：It is commercially available
Each material performance index meets related quality criterion requirement.
2nd, the preparation method of the brown lactic acid bacteria beverage containing ferment of the present embodiment, comprises the following steps：
(1) raw milk is checked and accepted：Wherein, described raw milk have passed through raw milk detection, meet the raw milk of national standard.
Wherein, the raw milk detection includes：Organoleptic indicator, protein, fat, non-fat solid, acidity, impurity degree, alcohol testing,
Mix several indexs such as alkali test, antibiotic test, tripolycyanamide detection.After standardization, raw milk index request is：Protein >=
2.8%, fat >=3.0%, non-fat solid >=8.1%.
(2) preparation of ferment：Radix Dauci Sativae, Fructus Mali pumilae, Fructus Lycopersici esculenti are respectively washed totally, peeling, remove seed, stripping and slicing, are squeezed the juice respectively,
Fruit and vegetable mixed juice is made, 60 mesh sieve net filtrations of Jing are mixed after filtration, added appropriate purified water, are accounted for fruit and vegetable juice weight 5%
Glucose, part citric acid, sodium citrate etc., adjust pol and the pH value of fruice, determine mixed liquor pol in 4Brix, pH
Value is convenient fermentation condition 5.0.Deployed 45 DEG C of fruit and vegetable juice Jing, 18MPa homogenizing, 80 DEG C, 5min sterilizations are cold
But to 36 DEG C, be inoculated with lactobacillus helveticuss, inoculum concentration be 30g/ ton fruit and vegetable juice, 36 DEG C ferment 5 days, endpoint pH be 4.8, lactic acid bacteria
Viable count is 1.7 × 104CFU/mL, viable count of lactobacillus are relatively low.Fruit and vegerable fermentation liquid is cooled to 20 DEG C, 25 DEG C, 20MPa it is aseptic
It is cooled to 2 DEG C after matter again, ferment fermentation liquid is obtained.
(3) preparation of brown yogurt base material：Raw milk is warming up to into 50 DEG C, glucose circulation stirring 30min is added, fully
Homogenizing after dissolving, homogenization pressure are 20MPa, and temperature is 75 DEG C.Material after homogenizing sterilizes at 95 DEG C 5min, then heats to
98 DEG C, 120min is incubated, when color is brown, 36 DEG C is cooled to, according to benefit in sterile working inoculating starter B, fermentation tank
Filtrated air is filled, filtrated air pressure is 0.4MPa, is fermented 72 hours, fermentation milk terminal acidity turns over cylinder cooling afterwards to 250 ° of T
18℃；Bis- aseptic homogenizing of Jing, homogenizing temperature are 18 DEG C, and pressure is 18MPa, and brown yogurt base material is obtained, standby.
(4) water is preheated to into 65 DEG C, by hyper-methoxy pectin and sodium carboxymethyl cellulose, white sugar, acesulfame potassium, A Siba
Sweet mix homogeneously, it is soluble in water, 30min is stirred, mix homogeneously is allowed to, stabiliser solution is sterilized at 90 DEG C 10min, then
25 DEG C are cooled to, stabiliser solution is obtained, it is standby.
(5) brown yogurt base material is obtained into mixed material with stabiliser solution mixing and stirring.Keeping mixed material
In the case of high-speed stirred, ferment fermentation liquid is added, is stirred.By the remaining citric acid solution for having dissolved (concentration≤10%,
Temperature≤30 DEG C) it is slowly added in mixed material (temperature≤20 DEG C), by acidity adjustment to 64 ° of T.
By material obtained in step (5) through aseptic homogenizer second homogenate, homogenization pressure is 19MPa, and temperature is 25 DEG C.
Material after second homogenate is cooled down as coolant using 4 DEG C of frozen water, feed liquid is cooled to 10 DEG C of fills through panel cooler,
Obtain the product of the present invention.
The Testing index of the present embodiment product：Protein content 1.1%, fat content 1.16%, 63 ° of T of acidity, lactic acid bacteria
Viable count 6.1 × 1010CFU/mL, products taste are salubrious, but the local flavor after fruit and vegerable fermentation is substantially not enough, in uniform brown,
No whey is separated out and protein precipitation, little with the difference of common brown lactic acid bacteria beverage product.
It can be seen that, when the pol of fruit and vegerable fermentation liquid is less than 5%, in ferment, viable count of lactobacillus is relatively low, and endpoint pH is not inconsistent
The requirement of the present invention is closed, fruit and vegerable ferment local-flavor is thin.
Applicant is also by contrast test, it has further been found that the required single fruit and vegerable liquid of fermentation (and/or) mixing fruit and vegerable
The pol of liquid, pH value, ferment fermentation time, strain (acid fast bacteria is optimal) used by ferment are for the quality of the final products of the present invention
With important influence.When milk base is certain with the brown stain time, reducing sugar under identical addition, divide by reducing power
It is not glucose ＞ high fructose syrup ＞ Fructose ＞ Lactose ＞ maltose.The temperature of brown stain is higher, and the time is longer, the face of milk base
Color is deeper.Additionally, Jing repetition tests, the pol of discovery fruit and vegerable liquid and pH value have important shadow for the sweat of fruit-vegerable ferment
Ring.Pol ＞ 12% of fruit and vegerable liquid, is unfavorable for that lactobacter growth is bred；Pol ＜ 5% of fruit and vegerable liquid, the nutrition in fruit and vegerable feed liquid
Material is not enough, made by ferment nutritive value it is relatively low.PH value equally have important influence, most lactic acid bacterias intolerant to
Acid, is difficult growth in pH value ＜ 3.0, but most fruit and vegetable juice, especially fruice, and acidity is higher, can by dilution
To adjust pH value, but nutritive value can equally be reduced.Common lactic acid bacteria just normally can be given birth between pH value 6.0～7.0
It is long, lose activity less than 3.0 in pH value, and anti-acid lactic acid bacteria can still be survived when pH value is less than 3.0.Therefore, select
Acidproof lactic acid bacteria is particularly important.This kind of lactic acid bacteria is appointed at the low ph and can so be grown, and keeps higher activity.This
In bright, using MRS culture medium, its pH value be adjusted to into 2.5,3.0,3.5,6.8 and tested, filtering out can be in pH value 3.0
And its it is following under the conditions of the lactic acid bacteria that can survive, comprising Lactobacillus plantarum, bacillus acidophilus, lactobacillus helveticuss, cheese breast bar
Bacterium.Therefore, various conditions of the invention are all by testing the optimum for drawing.
Presently preferred embodiments of the present invention is the foregoing is only, it is not to limit the present invention, all in essence of the invention
Any modification, equivalent and simple modifications for being made in content etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of brown lactic acid bacteria beverage containing ferment, it is characterised in that the raw material of the lactic acid bacteria beverage by mass percentage,
Including：Raw milk 20%～41%, fruit and vegetable juice 3%～20%, stabilizer 0.15%～0.5%, sweet substance 1.51%～
16%th, acidity regulator 0.05%～0.35%, buffer salt 0.002%～0.08%, leaven A0.045%～0.6%, send out
Ferment agent B 0.001%～0.004%, balance of water；The leaven A is to prepare the leaven used by fruit-vegerable ferment, leaven B
For preparing the leaven used by fermentation milk base material；The leaven A comprising Lactobacillus plantarum, bacillus acidophilus, lactobacillus helveticuss,
One or several in lactobacillus casei；Leaven B includes streptococcus thermophiluss, Lactobacillus bulgaricus, lactobacillus casei, pair
Lactobacillus casei, bacillus acidophilus, Lactococcus lactis subsp.lactis, lactococcus lactis subsp.cremoris, Lactococcus lactis are sub-
One or more in kind diacetyl mutation, leuconostoc mesenteroides subsp mesenteroides.
2. the brown lactic acid bacteria beverage containing ferment according to claim 1, it is characterised in that the fruit and vegetable juice includes fruit
Juice and/or vegetable juice, the fruice are Sucus Mali pumilae, peach juice, Fructus Fragariae Ananssae juice, Sucus Pyri, Sucus Vitis viniferae, Aloe juice, Sucus Chaenomeliss, Fructus Ananadis comosi
One kind in juice, Pulp Citrulli juice, blueberry juice, Herba Passiflorae Caeruleae juice, cranberry juice, Fructus Rubi juice, orange juice, Fructus Citri Limoniae juice, juice or Fructus actinidiae chinensis juice or
It is various；The vegetable juice is Fructus Lycopersici esculenti juice, Sucus Cucumidis sativi, Sucus Oenanthes Javanicae, spinach juice, cabbage juice, lettuce juice, asparagus juice, Radix Dauci Sativae juice, winter
One or more in melon juice, calabash juice, Sucus Cucurbitae moschatae, Fructus Capsici juice, juice of white turnip or mushroom juice.
3. the brown lactic acid bacteria beverage containing ferment according to claim 1, it is characterised in that the stabilizer be pectin,
One or more in soluble soybean polysaccharide, sodium carboxymethyl cellulose；The pectin is hyper-methoxy pectin；
And/or, the sweet substance includes white sugar, beet sugar, reducing sugar and other sweeting agents；Wherein described reducing sugar is wheat
One or more in bud sugar, glucose, Fructose, Lactose, high fructose syrup, xylitol, and the consumption of the reducing sugar accounts for breast
The mass percent of sour bacterium beverage is 1.5%～4%；Described other sweeting agents are sucralose, neotame, acesulfame potassium, A Siba
One or more in sweet, cyclamate；
And/or, the acidity regulator is lactic acid, citric acid, one or more in malic acid；
And/or, the buffer salt is sodium hexameta phosphate, sodium tripolyphosphate, one or more in sodium citrate.
4. the preparation method of the brown lactic acid bacteria beverage containing ferment according to claim 3, it is characterised in that the preparation
Method comprises the steps：
(1) by fresh fruit or vegetable cleaned, stripping and slicing, squeeze the juice, make fruice or vegetable juice, Jing is filtered, fruice or
Vegetable juice individually makes single fruit and vegetable juice, or makes mixed fruit and vegetable juice with arbitrary proportion mix homogeneously；Then addition is accounted for
Fruit and vegetable juice mass percent is 0～10% reducing sugar, accounts for acidity regulator that fruit and vegetable juice mass percent is 0～0.6%, slow
Salt is rushed, pol and the pH value of single fruit and vegetable juice or mixed fruit and vegetable juice is adjusted；Deployed single fruit and vegetable juice or mixing fruit and vegerable
Juice Jing after homogenizing, sterilization, sterilization cooling, inoculating starter A, fermentation, ferment after cool down, it is cold again after secondary aseptic homogenizing
But, fruit-vegerable ferment fermentation liquid is obtained；
(2) raw milk is heated to into 40～50 DEG C, is mixed with remaining reducing sugar, it is cold Jing after homogenizing, sterilization, brown stain, brown stain
But, inoculating starter B, fermentation, cooling, secondary aseptic homogenizing after fermentation, are obtained brown yogurt base material；
(3) stabilizer, remaining sweet substance are dissolved in 60～70 DEG C of water, mixing, sterilization, cooling obtain stabiliser solution；
(4) brown yogurt base material is mixed with stabiliser solution, adds fruit-vegerable ferment fermentation liquid, and add residual acidity regulator
Acidity is adjusted to 50～65 ° of T, secondary aseptic homogenizing, cooling, fill, the brown lactic acid bacteria beverage containing ferment is obtained final product.
5. the preparation method of the brown lactic acid bacteria beverage containing ferment according to claim 4, it is characterised in that step (1)
Described in pol be 5～10Brix, pH value be 4.0～7.0；
And/or, it is 40～50 DEG C that the pressure of a homogenizing is 18～20MPa, temperature；
And/or, the temperature of sterilization is 80～85 DEG C, the time is 5min；
And/or, the final temperature cooled down after sterilization is 30～37 DEG C；
And/or, the temperature of fermentation is 30～37 DEG C, and fermentation finishes rear pH value for 2.5～3.9；
And/or, the temperature cooled down after fermentation is 20～30 DEG C.
And/or, it is 20～30 DEG C that the pressure of secondary aseptic homogenizing is 17～20MPa, temperature；
And/or, 5～10 DEG C are cooled to after secondary aseptic homogenizing.
6. the preparation method of the brown lactic acid bacteria beverage containing ferment according to claim 4, it is characterised in that step (2)
In, described to be mixed into stirring mixing, the time for stirring mixing is 15～30min；
And/or, it is 60～75 DEG C that the pressure of a homogenizing is 18～22MPa, temperature；
And/or, the temperature of sterilization is 90～100 DEG C, the time is 5～10min；
And/or, the temperature of brown stain is 90～102 DEG C, the time is 1～2.5h；
And/or, the final temperature cooled down after brown stain is 36～38 DEG C；
And/or, the temperature of fermentation is 36～38 DEG C, and the acidity after fermentation is 180～250 ° of T；
And/or, 16～25 DEG C of the final temperature cooled down after fermentation；
And/or, it is 16～30 DEG C that the pressure of secondary aseptic homogenizing is 17～20MPa, temperature.
And/or, 2～10 DEG C are cooled to after secondary aseptic homogenizing.
7. the preparation method of the brown lactic acid bacteria beverage containing ferment according to claim 4 or 6, it is characterised in that in institute
To state in inoculating starter B and the sweat, add filtrated air in fermentation tank, the filtrated air pressure is 0.1～
0.4MPa。
8. the preparation method of the brown lactic acid bacteria beverage containing ferment according to claim 6, it is characterised in that after fermentation
Acidity is 180～250 ° of T.
9. the preparation method of the brown lactic acid bacteria beverage containing ferment according to claim 4, it is characterised in that step (3)
In, described to be mixed into stirring mixing, the time for stirring mixing is 15～30min；
And/or, the temperature of sterilization is 90～98 DEG C, the time is 5～10min；
And/or, the final temperature of cooling is 20～30 DEG C.
10. the preparation method of the brown lactic acid bacteria beverage containing ferment according to claim 4, it is characterised in that step (4)
In, it is 16～30 DEG C that the pressure of secondary aseptic homogenizing is 17～20MPa, temperature；
And/or, cool down with frozen water as coolant, cooled down by pipe heat exchanger or panel cooler；The temperature of the frozen water be 1～
6 DEG C, the final temperature of cooling is 4～10 DEG C；
And/or, the fill is cold-aseptic filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610967659.3A CN106509529A (en) | 2016-11-01 | 2016-11-01 | Brown lactic acid bacteria beverage containing enzyme and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610967659.3A CN106509529A (en) | 2016-11-01 | 2016-11-01 | Brown lactic acid bacteria beverage containing enzyme and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509529A true CN106509529A (en) | 2017-03-22 |
Family
ID=58326512
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610967659.3A Pending CN106509529A (en) | 2016-11-01 | 2016-11-01 | Brown lactic acid bacteria beverage containing enzyme and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509529A (en) |
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106982979A (en) * | 2017-06-01 | 2017-07-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Double fermented frozen drinks and preparation method thereof |
| CN107079995A (en) * | 2017-04-21 | 2017-08-22 | 山东宇程生物科技有限公司 | A kind of sour milk beverage containing said mushroom extract and preparation method thereof |
| CN107094890A (en) * | 2017-06-27 | 2017-08-29 | 山西乐满源益生食品有限公司 | A kind of lactic acid drink and preparation method thereof |
| CN107318979A (en) * | 2017-07-25 | 2017-11-07 | 东北农业大学 | A kind of spore type lactobacillus milk beverage and preparation method thereof |
| CN107950657A (en) * | 2017-12-15 | 2018-04-24 | 光明乳业股份有限公司 | A kind of normal-temperature yoghourt containing juice and preparation method thereof |
| CN108094531A (en) * | 2017-12-18 | 2018-06-01 | 湖北澳利龙食品股份有限公司 | A kind of dual probiotics fermented beverage and preparation method thereof |
| CN109221401A (en) * | 2018-09-30 | 2019-01-18 | 新希望乳业股份有限公司 | A kind of fermented tea brown lactic acid bacteria beverage and preparation method thereof |
| CN109497137A (en) * | 2017-09-14 | 2019-03-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of post-fermentation room temperature viable bacteria whey beverage, fruits and vegetables milk beverage, milk beverage and preparation method thereof |
| CN109566738A (en) * | 2017-09-29 | 2019-04-05 | 内蒙古伊利实业集团股份有限公司 | A kind of ginger juice lemon milk beverage and preparation method thereof |
| CN109832616A (en) * | 2019-01-04 | 2019-06-04 | 中国食品发酵工业研究院有限公司 | A kind of Radix Glycyrrhizae fermented product and preparation method thereof |
| CN110064055A (en) * | 2019-05-15 | 2019-07-30 | 吉林省浦生泰生物技术有限责任公司 | A kind of enteral microecological formulation and preparation method thereof adjusting constipation |
| CN110150380A (en) * | 2019-05-31 | 2019-08-23 | 徐州工程学院 | A kind of viable bacteria lactic acid bacteria beverage and preparation method thereof |
| CN110150381A (en) * | 2019-05-17 | 2019-08-23 | 河北龙之养饮料有限公司 | One kind being used for fermentative lactobacillus drink |
| CN110250271A (en) * | 2019-07-09 | 2019-09-20 | 中国农业大学 | A kind of preparation method of sour milk beverage |
| CN112042742A (en) * | 2020-08-25 | 2020-12-08 | 上海艾多米生物科技有限公司 | Anti-aging anti-fatigue fermented beverage and preparation method thereof |
| CN112868784A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation normal-temperature lactic acid bacteria beverage and preparation method thereof |
| CN112913921A (en) * | 2021-03-19 | 2021-06-08 | 河北一然生物科技有限公司 | High-viable-bacteria milk beverage taking lactobacillus plantarum as starter and preparation method thereof |
| CN114190436A (en) * | 2021-12-14 | 2022-03-18 | 元气森林(北京)食品科技集团有限公司 | Fermented milk beverage and preparation method thereof |
| CN114258951A (en) * | 2021-12-30 | 2022-04-01 | 光明乳业股份有限公司 | Multi-time fermentation gas-producing beverage and preparation method thereof |
| CN114532526A (en) * | 2022-03-08 | 2022-05-27 | 浙江一鸣食品股份有限公司 | Enzyme with liver protection, lipid metabolism and weight regulation effects and processing technology thereof |
| CN115500437A (en) * | 2022-10-17 | 2022-12-23 | 霸州市信德缘食品有限公司 | Enzyme beverage and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366530A (en) * | 2008-09-27 | 2009-02-18 | 沈阳麦金利食品制造有限公司 | Process for preparing composite enzyme and product thereof |
| CN104186651A (en) * | 2014-07-31 | 2014-12-10 | 光明乳业股份有限公司 | Brown lactic acid bacteria drink and preparation method thereof |
| CN105613740A (en) * | 2015-12-30 | 2016-06-01 | 光明乳业股份有限公司 | Brown lactobacillus beverage containing kudzuvine roots and production method thereof |
| CN105613738A (en) * | 2015-12-25 | 2016-06-01 | 光明乳业股份有限公司 | Lactic acid bacteria beverage and preparation method thereof |
| CN105767177A (en) * | 2016-03-10 | 2016-07-20 | 广西大学 | Fruit and vegetable enzyme sour milk and preparation method thereof |
| CN105795291A (en) * | 2016-04-05 | 2016-07-27 | 兰慕楷 | Production method of high-activity probiotic fruit and vegetable enzyme drink and isolating packaging bottle |
-
2016
- 2016-11-01 CN CN201610967659.3A patent/CN106509529A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366530A (en) * | 2008-09-27 | 2009-02-18 | 沈阳麦金利食品制造有限公司 | Process for preparing composite enzyme and product thereof |
| CN104186651A (en) * | 2014-07-31 | 2014-12-10 | 光明乳业股份有限公司 | Brown lactic acid bacteria drink and preparation method thereof |
| CN105613738A (en) * | 2015-12-25 | 2016-06-01 | 光明乳业股份有限公司 | Lactic acid bacteria beverage and preparation method thereof |
| CN105613740A (en) * | 2015-12-30 | 2016-06-01 | 光明乳业股份有限公司 | Brown lactobacillus beverage containing kudzuvine roots and production method thereof |
| CN105767177A (en) * | 2016-03-10 | 2016-07-20 | 广西大学 | Fruit and vegetable enzyme sour milk and preparation method thereof |
| CN105795291A (en) * | 2016-04-05 | 2016-07-27 | 兰慕楷 | Production method of high-activity probiotic fruit and vegetable enzyme drink and isolating packaging bottle |
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107079995A (en) * | 2017-04-21 | 2017-08-22 | 山东宇程生物科技有限公司 | A kind of sour milk beverage containing said mushroom extract and preparation method thereof |
| CN106982979A (en) * | 2017-06-01 | 2017-07-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Double fermented frozen drinks and preparation method thereof |
| CN107094890A (en) * | 2017-06-27 | 2017-08-29 | 山西乐满源益生食品有限公司 | A kind of lactic acid drink and preparation method thereof |
| CN107318979A (en) * | 2017-07-25 | 2017-11-07 | 东北农业大学 | A kind of spore type lactobacillus milk beverage and preparation method thereof |
| CN109497137A (en) * | 2017-09-14 | 2019-03-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of post-fermentation room temperature viable bacteria whey beverage, fruits and vegetables milk beverage, milk beverage and preparation method thereof |
| CN109566738A (en) * | 2017-09-29 | 2019-04-05 | 内蒙古伊利实业集团股份有限公司 | A kind of ginger juice lemon milk beverage and preparation method thereof |
| CN107950657A (en) * | 2017-12-15 | 2018-04-24 | 光明乳业股份有限公司 | A kind of normal-temperature yoghourt containing juice and preparation method thereof |
| CN108094531A (en) * | 2017-12-18 | 2018-06-01 | 湖北澳利龙食品股份有限公司 | A kind of dual probiotics fermented beverage and preparation method thereof |
| CN109221401A (en) * | 2018-09-30 | 2019-01-18 | 新希望乳业股份有限公司 | A kind of fermented tea brown lactic acid bacteria beverage and preparation method thereof |
| CN109832616A (en) * | 2019-01-04 | 2019-06-04 | 中国食品发酵工业研究院有限公司 | A kind of Radix Glycyrrhizae fermented product and preparation method thereof |
| CN110064055A (en) * | 2019-05-15 | 2019-07-30 | 吉林省浦生泰生物技术有限责任公司 | A kind of enteral microecological formulation and preparation method thereof adjusting constipation |
| CN110150381A (en) * | 2019-05-17 | 2019-08-23 | 河北龙之养饮料有限公司 | One kind being used for fermentative lactobacillus drink |
| CN110150380A (en) * | 2019-05-31 | 2019-08-23 | 徐州工程学院 | A kind of viable bacteria lactic acid bacteria beverage and preparation method thereof |
| CN110250271A (en) * | 2019-07-09 | 2019-09-20 | 中国农业大学 | A kind of preparation method of sour milk beverage |
| CN112868784A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation normal-temperature lactic acid bacteria beverage and preparation method thereof |
| CN112042742A (en) * | 2020-08-25 | 2020-12-08 | 上海艾多米生物科技有限公司 | Anti-aging anti-fatigue fermented beverage and preparation method thereof |
| CN112913921A (en) * | 2021-03-19 | 2021-06-08 | 河北一然生物科技有限公司 | High-viable-bacteria milk beverage taking lactobacillus plantarum as starter and preparation method thereof |
| CN114190436A (en) * | 2021-12-14 | 2022-03-18 | 元气森林(北京)食品科技集团有限公司 | Fermented milk beverage and preparation method thereof |
| CN114258951A (en) * | 2021-12-30 | 2022-04-01 | 光明乳业股份有限公司 | Multi-time fermentation gas-producing beverage and preparation method thereof |
| CN114532526A (en) * | 2022-03-08 | 2022-05-27 | 浙江一鸣食品股份有限公司 | Enzyme with liver protection, lipid metabolism and weight regulation effects and processing technology thereof |
| CN115500437A (en) * | 2022-10-17 | 2022-12-23 | 霸州市信德缘食品有限公司 | Enzyme beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106509529A (en) | Brown lactic acid bacteria beverage containing enzyme and preparation method thereof | |
| CN105028649B (en) | A kind of coconut Yoghourt and preparation method thereof | |
| CN102986874B (en) | Kefir viable type sour milk beverage and production method thereof | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| CN106036311A (en) | Fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, chenopodium quinoa willd sour milk beverage and preparation method | |
| CN106509115A (en) | Double-fermentation lactic acid bacteria beverage, and preparation method thereof | |
| CN102657261B (en) | Carrot-containing yogurt and method for producing same | |
| CN108094790A (en) | A kind of fermented apple juice and preparation method thereof | |
| CN108065163A (en) | A kind of fermentation coconut milk and preparation method thereof | |
| CN101731334B (en) | Yoghourt containing fragrant rice grains, and preparation method thereof | |
| CN104686655B (en) | A kind of active lactic acid bacteria drink and preparation method thereof containing jelly | |
| CN107873841A (en) | Lactic acid bacteria beverage and its production technology | |
| CN105532895A (en) | Fermented broad-bean milk, flavored fermented broad-bean milk, fermented broad-bean yoghurt beverage and preparation methods thereof | |
| CN104273218A (en) | Celery yogurt and production method thereof | |
| CN105614614B (en) | A kind of active lactobacillus fermented beverage and preparation method thereof | |
| CN109247472A (en) | A kind of lactobacillus-fermented fruit product and preparation method thereof | |
| JP6858126B2 (en) | Plant-derived lactic acid bacteria growth agent, fermented product to which the growth agent is added, and preparation method | |
| CN103168853B (en) | Fermentation dairy product and preparation method thereof | |
| CN107960581A (en) | A kind of fermented grape juice and preparation method thereof | |
| CN108125087A (en) | A kind of fermentation mulberry juice and preparation method thereof | |
| CN106417600A (en) | Dairy product containing pullulan and preparation method thereof | |
| CN103976444B (en) | Kernel dew and preparation method thereof | |
| CN109452368A (en) | A kind of coagulating type bananas yoghourt and preparation method thereof | |
| CN105613740B (en) | A kind of brown lactic acid bacteria beverage and its production method containing pueraria lobata | |
| CN108056346A (en) | A kind of fermentation mango juice and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |