CN107079995A - A kind of sour milk beverage containing said mushroom extract and preparation method thereof - Google Patents
A kind of sour milk beverage containing said mushroom extract and preparation method thereof Download PDFInfo
- Publication number
- CN107079995A CN107079995A CN201710265595.7A CN201710265595A CN107079995A CN 107079995 A CN107079995 A CN 107079995A CN 201710265595 A CN201710265595 A CN 201710265595A CN 107079995 A CN107079995 A CN 107079995A
- Authority
- CN
- China
- Prior art keywords
- parts
- mushroom
- mushroom extract
- sour milk
- lactic acid
- 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/06—Mixtures of whey with milk products or milk components
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of sour milk beverage containing said mushroom extract and preparation method thereof, the sour milk beverage containing said mushroom extract includes according to the raw material of parts by weight：Reconstituted milk, PURE WHEY, lactic acid bacteria, Sweet flavor modifier, vitamin C, citrus fruit fibres, stabilizer, acidity regulator, flavoring essence, pinenut, mushroom.The present invention is fully extracted the active ingredient in mushroom, its protein content is high, also contain abundant vitamin A and E, and the material such as unrighted acid, phosphatide needed by human, it is nutritious, absorption of the enteron aisle to harmful substance can be avoided, the burden of liver detoxification function is reduced, strengthen the immunity of body, with the cholesterol in reduction serum, strengthen the resistivity to free radical, delay the various functions such as body aging.
Description
Technical field
The present invention relates to a kind of sour milk beverage, specifically a kind of sour milk beverage containing said mushroom extract and its preparation
Method.
Background technology
Lactic acid bacteria can not only produce the pH value in lactic acid reduction enteron aisle, reach suppression bad bacterium and the internal beneficial bacteria of assistance in vivo
Growth, while can promote intestines peristalsis with synthetic vitamin, lifts immunity and enhances metabolism, make the correlation of lactic acid bacteria
Product is greatly in fashion in countries in the world.
The liquid form product containing lactic acid bacteria on the market, can be largely classified into two kinds of forms now：
1. the lactic acid drink of lactic acid bacteria acid ferment：By selected active lactic acid strain, sour ferment is put into dairy products (such as fresh milk)
So-called sour kefir milk is made in acidifying, if being exactly lactic acid often visible on the market with sugar or spices is added based on sour kefir milk
Beverage, however, the time-to-live of lactic acid bacteria is very short in such a lactic acid drink, at a temperature of 4-7 DEG C, the week that can about survive is left
Right, it is impossible to long-term to preserve, simultaneously because lactic acid bacteria is very sensitive to the acid-base value of living environment, the ability for adapting to environment is not good, past
Toward can reach enteron aisle before, by alimentary canal it is various acid, alkaline environments injure and mortality, (such as oral cavity, stomach,
Duodenum) therefore can not play the due effect of lactic acid bacteria.
2. after lactic acid bacteria processing, the lactic acid drink added in sour kefir milk：With the sour kefir milk of preceding paragraph, addition is through processing
The lactic acid bacteria drink of lactic acid bacteria afterwards is brilliant, currently for the processing method of lactic acid bacteria, for by lactic acid bacteria with enteric solubility gel etc.
Cladding, is made so-called geode, and protection lactic acid bacteria is reached before small intestine, will not be by various acid, the alkaline digest liquid in alimentary canal
Institute's injury scope, although and such a geode shape lactic acid drink can reach protection lactic acid bacteria avoid destroyed purpose, however, by
It need separately be processed in lactic acid bacteria, therefore cost of manufacture can be improved, and reacted in selling price.
In addition, both the above sour milk beverage is all dairy products, and all contain substantial amounts of carbohydrate, starch and protein or fat
Fat etc., therefore while lactic acid bacteria is obtained, body can also absorb excessive heat, cause the burden of body, such as glycosuria
Sick or renal function is not good or gets fat, and is unfavorable for health on the contrary.
The content of the invention
It is an object of the invention to provide a kind of nutrition equilibrium, the breast containing said mushroom extract of function of intestinal canal can be adjusted
Acid bacteria beverage and preparation method thereof, to solve the problems mentioned in the above background technology.
To achieve the above object, the present invention provides following technical scheme：
A kind of sour milk beverage containing said mushroom extract, includes according to the raw material of parts by weight：15-25 parts of reconstituted milk, breast
10-20 parts of albumin powder, 0.01-0.05 parts of lactic acid bacteria, 3-5 parts of Sweet flavor modifier, 0.01-0.05 parts of vitamin C, citrus fruit fibres
0.01-0.02 parts, 0.2-0.4 parts of stabilizer, 0.01-0.05 parts of acidity regulator, 0.06-0.1 parts of flavoring essence, pinenut 8-12
Part, 20-30 parts of mushroom.
It is used as further scheme of the invention：The sour milk beverage containing said mushroom extract, according to the original of parts by weight
Material includes：18-22 parts of reconstituted milk, 12-18 parts of PURE WHEY, 0.02-0.04 parts of lactic acid bacteria, 3.5-4.5 parts of Sweet flavor modifier,
0.02-0.04 parts of vitamin C, 0.012-0.018 parts of citrus fruit fibres, 0.25-0.35 parts of stabilizer, acidity regulator 0.02-
0.04 part, 0.07-0.09 parts of flavoring essence, 9-11 parts of pinenut, 22-28 parts of mushroom.
It is used as further scheme of the invention：The sour milk beverage containing said mushroom extract, according to the original of parts by weight
Material includes：20 parts of reconstituted milk, 15 parts of PURE WHEY, 0.03 part of lactic acid bacteria, 4 parts of Sweet flavor modifier, 0.03 part of vitamin C, mandarin orange
0.015 part of tangerine fiber, 0.3 part of stabilizer, 0.03 part of acidity regulator, 0.08 part of flavoring essence, 10 parts of pinenut, 25 parts of mushroom.
It is used as further scheme of the invention：The stabilizer be pectin, sodium carboxymethylcellulose, gellan gum, xanthans,
One or more in sucrose fatty ester, glycerin monostearate etc..
It is used as further scheme of the invention：The Sweet flavor modifier be white granulated sugar, fructose syrup, xylitol, acesulfame potassium,
One or more in Aspartame, Sucralose, stevioside.
It is used as further scheme of the invention：Described acidity regulator is citric acid, malic acid, lactic acid or citric acid
One or more in sodium.
The preparation method of the sour milk beverage containing said mushroom extract, is comprised the following steps that：
(1) each raw material is weighed according to parts by weight；
(2) take fresh complete mushroom to remove impurity first, rinsed twice with purified water, it is stand-by after cleaning；By what is cleaned
Mushroom is put into stainless steel extractor, according to mushroom and water according to 1:5-7 ratio injection purified water, is heated to boiling, boils
Strainer filtering after 1-3h, gained filtrate is put to be cooled in stainless steel cask after room temperature and weighed, stand-by；Filter residue, which continues to be put into stainless steel, to be carried
Take in tank, 1 is pressed according to mushroom and water:3-5 ratio injection purified water, is heated to boiling, boils strainer filtering after 1-3h, gained
Filtrate is put to be cooled in stainless steel cask after room temperature and weighed, stand-by；Filtrate merging twice is obtained into said mushroom extract standby；
(3) obtained after pinenut is ground fineness be not more than 20 μm pine seed kernel powder it is standby；
(4) by reconstituted milk and water according to 1：4-6 mass ratio mixing, is sequentially passed through after homogeneous, pasteurize and cooling, plus
Enter lactic acid bacteria in 41-43 DEG C of fermentation to pH3.8-4.3, terminate fermentation, pasteurize again, then in turn through 50 μm of filter bag mistakes
Filter, disk centrifugal separator centrifugation, prepares streptococcus acidi lactici fermented solution；
(5) PURE WHEY, stabilizer and above-mentioned lactobacillus-fermented, heating stirring to uniform, the Ran Hou of mixing are taken
4000-12000rpm rotating speed down cuts, and pine seed kernel powder and said mushroom extract are taken, continue to shear to emulsion average grain diameter 0.2-
0.8μm；
(6) Sweet flavor modifier, vitamin C, citrus fruit fibres, acidity regulator and flavoring essence are added to step (5) again
In obtained feed liquid, sterile filling or filling rear band packaging after ultra high temperature short time sterilization are carried out after homogeneous operation and is sterilized again, is obtained
Sour milk beverage finished product containing said mushroom extract.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention is fully extracted the active ingredient in mushroom, and its protein content is high, also contain abundant vitamin A and E,
And the material such as unrighted acid, phosphatide needed by human, it is nutritious, absorption of the enteron aisle to harmful substance can be avoided,
The burden of liver detoxification function is reduced, strengthens the immunity of body, with the cholesterol in reduction serum, is strengthened to free radical
Resistivity, delays the various functions such as body aging.
Embodiment
The technical scheme of this patent is described in more detail with reference to embodiment.
Embodiment 1
A kind of sour milk beverage containing said mushroom extract, includes according to the raw material of parts by weight：15 parts of reconstituted milk, whey egg
10 parts of white powder, 0.01 part of lactic acid bacteria, 3 parts of Sweet flavor modifier, 0.01 part of vitamin C, 0.01 part of citrus fruit fibres, 0.2 part of stabilizer,
0.01 part of acidity regulator, 0.06 part of flavoring essence, 8 parts of pinenut, 20 parts of mushroom.
The preparation method of the sour milk beverage containing said mushroom extract, is comprised the following steps that：
(1) each raw material is weighed according to parts by weight；
(2) take fresh complete mushroom to remove impurity first, rinsed twice with purified water, it is stand-by after cleaning；By what is cleaned
Mushroom is put into stainless steel extractor, according to mushroom and water according to 1:5 ratio injection purified water, is heated to boiling, boils 1h
Strainer filtering afterwards, gained filtrate is put to be cooled in stainless steel cask after room temperature and weighed, stand-by；Filter residue continues to be put into stainless steel extractor
In, press 1 according to mushroom and water:3 ratio injection purified water, is heated to boiling, boils strainer filtering after 1h, gained filtrate is put not
It is cooled to after room temperature and weighs in rust steel drum, it is stand-by；Filtrate merging twice is obtained into said mushroom extract standby；
(3) obtained after pinenut is ground fineness be not more than 20 μm pine seed kernel powder it is standby；
(4) by reconstituted milk and water according to 1：4 mass ratio mixing, sequentially passes through after homogeneous, pasteurize and cooling, adds
Lactic acid bacteria to pH3.8, terminates fermentation in 41 DEG C of fermentations, pasteurize again, then in turn through 50 μm of sock filtrations, dish-style from
Scheming is centrifuged, and prepares streptococcus acidi lactici fermented solution；
(5) PURE WHEY, stabilizer and above-mentioned lactobacillus-fermented, heating stirring to uniform, the Ran Hou of mixing are taken
4000rpm rotating speed down cuts, and take pine seed kernel powder and said mushroom extract, continue to shear to 0.2 μm of emulsion average grain diameter；
(6) Sweet flavor modifier, vitamin C, citrus fruit fibres, acidity regulator and flavoring essence are added to step (5) again
In obtained feed liquid, sterile filling or filling rear band packaging after ultra high temperature short time sterilization are carried out after homogeneous operation and is sterilized again, is obtained
Sour milk beverage finished product containing said mushroom extract.
Embodiment 2
A kind of sour milk beverage containing said mushroom extract, includes according to the raw material of parts by weight：18 parts of reconstituted milk, whey egg
12 parts of white powder, 0.02 part of lactic acid bacteria, 3.5 parts of Sweet flavor modifier, 0.02 part of vitamin C, 0.012 part of citrus fruit fibres, stabilizer
0.25 part, 0.02 part of acidity regulator, 0.07 part of flavoring essence, 9 parts of pinenut, 22 parts of mushroom.
The preparation method of the sour milk beverage containing said mushroom extract, is comprised the following steps that：
(1) each raw material is weighed according to parts by weight；
(2) take fresh complete mushroom to remove impurity first, rinsed twice with purified water, it is stand-by after cleaning；By what is cleaned
Mushroom is put into stainless steel extractor, according to mushroom and water according to 1:5.5 ratio injection purified water, is heated to boiling, boils
Strainer filtering after 1.5h, gained filtrate is put to be cooled in stainless steel cask after room temperature and weighed, stand-by；Filter residue, which continues to be put into stainless steel, to be carried
Take in tank, 1 is pressed according to mushroom and water:3.5 ratio injection purified water, is heated to boiling, boils strainer filtering after 1.5h, gained
Filtrate is put to be cooled in stainless steel cask after room temperature and weighed, stand-by；Filtrate merging twice is obtained into said mushroom extract standby；
(3) obtained after pinenut is ground fineness be not more than 20 μm pine seed kernel powder it is standby；
(4) by reconstituted milk and water according to 1：4.5 mass ratio mixing, is sequentially passed through after homogeneous, pasteurize and cooling, plus
Enter lactic acid bacteria in 42 DEG C of fermentations to pH3.9, terminate fermentation, pasteurize again, then in turn through 50 μm of sock filtrations, dish-style
Centrifuge, prepares streptococcus acidi lactici fermented solution；
(5) PURE WHEY, stabilizer and above-mentioned lactobacillus-fermented, heating stirring to uniform, the Ran Hou of mixing are taken
6000rpm rotating speed down cuts, and take pine seed kernel powder and said mushroom extract, continue to shear to 0.4 μm of emulsion average grain diameter；
(6) Sweet flavor modifier, vitamin C, citrus fruit fibres, acidity regulator and flavoring essence are added to step (5) again
In obtained feed liquid, sterile filling or filling rear band packaging after ultra high temperature short time sterilization are carried out after homogeneous operation and is sterilized again, is obtained
Sour milk beverage finished product containing said mushroom extract.
Embodiment 3
A kind of sour milk beverage containing said mushroom extract, includes according to the raw material of parts by weight：20 parts of reconstituted milk, whey egg
15 parts of white powder, 0.03 part of lactic acid bacteria, 4 parts of Sweet flavor modifier, 0.03 part of vitamin C, 0.015 part of citrus fruit fibres, stabilizer 0.3
Part, 0.03 part of acidity regulator, 0.08 part of flavoring essence, 10 parts of pinenut, 25 parts of mushroom.
The preparation method of the sour milk beverage containing said mushroom extract, is comprised the following steps that：
(1) each raw material is weighed according to parts by weight；
(2) take fresh complete mushroom to remove impurity first, rinsed twice with purified water, it is stand-by after cleaning；By what is cleaned
Mushroom is put into stainless steel extractor, according to mushroom and water according to 1:6 ratio injection purified water, is heated to boiling, boils 2h
Strainer filtering afterwards, gained filtrate is put to be cooled in stainless steel cask after room temperature and weighed, stand-by；Filter residue continues to be put into stainless steel extractor
In, press 1 according to mushroom and water:4 ratio injection purified water, is heated to boiling, boils strainer filtering after 2h, gained filtrate is put not
It is cooled to after room temperature and weighs in rust steel drum, it is stand-by；Filtrate merging twice is obtained into said mushroom extract standby；
(3) obtained after pinenut is ground fineness be not more than 20 μm pine seed kernel powder it is standby；
(4) by reconstituted milk and water according to 1：5 mass ratio mixing, sequentially passes through after homogeneous, pasteurize and cooling, adds
Lactic acid bacteria, to pH4, terminates fermentation, pasteurize again, then in turn through 50 μm of sock filtrations, disk centrifugal in 43 DEG C of fermentations
Machine is centrifuged, and prepares streptococcus acidi lactici fermented solution；
(5) PURE WHEY, stabilizer and above-mentioned lactobacillus-fermented, heating stirring to uniform, the Ran Hou of mixing are taken
8000rpm rotating speed down cuts, and take pine seed kernel powder and said mushroom extract, continue to shear to 0.5 μm of emulsion average grain diameter；
(6) Sweet flavor modifier, vitamin C, citrus fruit fibres, acidity regulator and flavoring essence are added to step (5) again
In obtained feed liquid, sterile filling or filling rear band packaging after ultra high temperature short time sterilization are carried out after homogeneous operation and is sterilized again, is obtained
Sour milk beverage finished product containing said mushroom extract.
Embodiment 4
A kind of sour milk beverage containing said mushroom extract, includes according to the raw material of parts by weight：22 parts of reconstituted milk, whey egg
18 parts of white powder, 0.04 part of lactic acid bacteria, 4.5 parts of Sweet flavor modifier, 0.04 part of vitamin C, 0.018 part of citrus fruit fibres, stabilizer
0.35 part, 0.04 part of acidity regulator, 0.09 part of flavoring essence, 11 parts of pinenut, 28 parts of mushroom.
The preparation method of the sour milk beverage containing said mushroom extract, is comprised the following steps that：
(1) each raw material is weighed according to parts by weight；
(2) take fresh complete mushroom to remove impurity first, rinsed twice with purified water, it is stand-by after cleaning；By what is cleaned
Mushroom is put into stainless steel extractor, according to mushroom and water according to 1:6.5 ratio injection purified water, is heated to boiling, boils
Strainer filtering after 2.5h, gained filtrate is put to be cooled in stainless steel cask after room temperature and weighed, stand-by；Filter residue, which continues to be put into stainless steel, to be carried
Take in tank, 1 is pressed according to mushroom and water:4.5 ratio injection purified water, is heated to boiling, boils strainer filtering after 2.5h, gained
Filtrate is put to be cooled in stainless steel cask after room temperature and weighed, stand-by；Filtrate merging twice is obtained into said mushroom extract standby；
(3) obtained after pinenut is ground fineness be not more than 20 μm pine seed kernel powder it is standby；
(4) by reconstituted milk and water according to 1：5.5 mass ratio mixing, is sequentially passed through after homogeneous, pasteurize and cooling, plus
Enter lactic acid bacteria in 41 DEG C of fermentations to pH4.1, terminate fermentation, pasteurize again, then in turn through 50 μm of sock filtrations, dish-style
Centrifuge, prepares streptococcus acidi lactici fermented solution；
(5) PURE WHEY, stabilizer and above-mentioned lactobacillus-fermented, heating stirring to uniform, the Ran Hou of mixing are taken
10000rpm rotating speed down cuts, and take pine seed kernel powder and said mushroom extract, continue to shear to 0.6 μm of emulsion average grain diameter；
(6) Sweet flavor modifier, vitamin C, citrus fruit fibres, acidity regulator and flavoring essence are added to step (5) again
In obtained feed liquid, sterile filling or filling rear band packaging after ultra high temperature short time sterilization are carried out after homogeneous operation and is sterilized again, is obtained
Sour milk beverage finished product containing said mushroom extract.
Embodiment 5
A kind of sour milk beverage containing said mushroom extract, includes according to the raw material of parts by weight：25 parts of reconstituted milk, whey egg
20 parts of white powder, 0.05 part of lactic acid bacteria, 5 parts of Sweet flavor modifier, 0.05 part of vitamin C, 0.02 part of citrus fruit fibres, 0.4 part of stabilizer,
0.05 part of acidity regulator, 0.1 part of flavoring essence, 12 parts of pinenut, 30 parts of mushroom.
The preparation method of the sour milk beverage containing said mushroom extract, is comprised the following steps that：
(1) each raw material is weighed according to parts by weight；
(2) take fresh complete mushroom to remove impurity first, rinsed twice with purified water, it is stand-by after cleaning；By what is cleaned
Mushroom is put into stainless steel extractor, according to mushroom and water according to 1:7 ratio injection purified water, is heated to boiling, boils 3h
Strainer filtering afterwards, gained filtrate is put to be cooled in stainless steel cask after room temperature and weighed, stand-by；Filter residue continues to be put into stainless steel extractor
In, press 1 according to mushroom and water:5 ratio injection purified water, is heated to boiling, boils strainer filtering after 3h, gained filtrate is put not
It is cooled to after room temperature and weighs in rust steel drum, it is stand-by；Filtrate merging twice is obtained into said mushroom extract standby；
(3) obtained after pinenut is ground fineness be not more than 20 μm pine seed kernel powder it is standby；
(4) by reconstituted milk and water according to 1：6 mass ratio mixing, sequentially passes through after homogeneous, pasteurize and cooling, adds
Lactic acid bacteria to pH4.3, terminates fermentation in 42 DEG C of fermentations, pasteurize again, then in turn through 50 μm of sock filtrations, dish-style from
Scheming is centrifuged, and prepares streptococcus acidi lactici fermented solution；
(5) PURE WHEY, stabilizer and above-mentioned lactobacillus-fermented, heating stirring to uniform, the Ran Hou of mixing are taken
12000rpm rotating speed down cuts, and take pine seed kernel powder and said mushroom extract, continue to shear to 0.8 μm of emulsion average grain diameter；
(6) Sweet flavor modifier, vitamin C, citrus fruit fibres, acidity regulator and flavoring essence are added to step (5) again
In obtained feed liquid, sterile filling or filling rear band packaging after ultra high temperature short time sterilization are carried out after homogeneous operation and is sterilized again, is obtained
Sour milk beverage finished product containing said mushroom extract.
The stabilizer is that pectin, sodium carboxymethylcellulose, gellan gum, xanthans, sucrose fatty ester, monostearate are sweet
One or more in grease etc.；The Sweet flavor modifier be white granulated sugar, fructose syrup, xylitol, acesulfame potassium, Aspartame,
One or more in Sucralose, stevioside；Described acidity regulator is citric acid, malic acid, lactic acid or sodium citrate
In one or more.
The present invention is fully extracted the active ingredient in mushroom, and its protein content is high, also contain abundant vitamin A and E,
And the material such as unrighted acid, phosphatide needed by human, it is nutritious, absorption of the enteron aisle to harmful substance can be avoided,
The burden of liver detoxification function is reduced, strengthens the immunity of body, with the cholesterol in reduction serum, is strengthened to free radical
Resistivity, delays the various functions such as body aging.
The better embodiment to this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment party
, can also be on the premise of this patent objective not be departed from formula, the knowledge that one skilled in the relevant art possesses
Various changes can be made.
Claims (7)
1. a kind of sour milk beverage containing said mushroom extract, it is characterised in that include according to the raw material of parts by weight：Reconstituted milk
15-25 parts, 10-20 parts of PURE WHEY, 0.01-0.05 parts of lactic acid bacteria, 3-5 parts of Sweet flavor modifier, vitamin C 0.01-0.05
Part, 0.01-0.02 parts of citrus fruit fibres, 0.2-0.4 parts of stabilizer, 0.01-0.05 parts of acidity regulator, flavoring essence 0.06-0.1
Part, 8-12 parts of pinenut, 20-30 parts of mushroom.
2. the sour milk beverage according to claim 1 containing said mushroom extract, it is characterised in that according to the original of parts by weight
Material includes：18-22 parts of reconstituted milk, 12-18 parts of PURE WHEY, 0.02-0.04 parts of lactic acid bacteria, 3.5-4.5 parts of Sweet flavor modifier,
0.02-0.04 parts of vitamin C, 0.012-0.018 parts of citrus fruit fibres, 0.25-0.35 parts of stabilizer, acidity regulator 0.02-
0.04 part, 0.07-0.09 parts of flavoring essence, 9-11 parts of pinenut, 22-28 parts of mushroom.
3. the sour milk beverage according to claim 1 containing said mushroom extract, it is characterised in that according to the original of parts by weight
Material includes：20 parts of reconstituted milk, 15 parts of PURE WHEY, 0.03 part of lactic acid bacteria, 4 parts of Sweet flavor modifier, 0.03 part of vitamin C, mandarin orange
0.015 part of tangerine fiber, 0.3 part of stabilizer, 0.03 part of acidity regulator, 0.08 part of flavoring essence, 10 parts of pinenut, 25 parts of mushroom.
4. according to any described sour milk beverages containing said mushroom extract of claim 1-3, it is characterised in that the stabilization
Agent be one kind in pectin, sodium carboxymethylcellulose, gellan gum, xanthans, sucrose fatty ester, glycerin monostearate etc. or
It is a variety of.
5. according to any described sour milk beverages containing said mushroom extract of claim 1-3, it is characterised in that the sweet taste
Conditioning agent is the one or more in white granulated sugar, fructose syrup, xylitol, acesulfame potassium, Aspartame, Sucralose, stevioside.
6. according to any described sour milk beverages containing said mushroom extract of claim 1-3, it is characterised in that described acid
Degree conditioning agent is the one or more in citric acid, malic acid, lactic acid or sodium citrate.
7. a kind of preparation method of sour milk beverage containing said mushroom extract as described in claim 1-3 is any, its feature
It is, comprises the following steps that：
(1) each raw material is weighed according to parts by weight；
(2) take fresh complete mushroom to remove impurity first, rinsed twice with purified water, it is stand-by after cleaning；By clean mushroom
It is put into stainless steel extractor, according to mushroom and water according to 1:5-7 ratio injection purified water, is heated to boiling, boils 1-3h
Strainer filtering afterwards, gained filtrate is put to be cooled in stainless steel cask after room temperature and weighed, stand-by；Filter residue continues to be put into stainless steel extractor
In, press 1 according to mushroom and water:3-5 ratio injection purified water, is heated to boiling, boils strainer filtering after 1-3h, gained filtrate
Put to be cooled in stainless steel cask after room temperature and weigh, it is stand-by；Filtrate merging twice is obtained into said mushroom extract standby；
(3) obtained after pinenut is ground fineness be not more than 20 μm pine seed kernel powder it is standby；
(4) by reconstituted milk and water according to 1：4-6 mass ratio mixing, sequentially passes through after homogeneous, pasteurize and cooling, adds breast
Sour bacterium, to pH3.8-4.3, terminates to ferment in 41-43 DEG C of fermentation, pasteurize again, then in turn through 50 μm of sock filtrations,
Disk centrifugal separator is centrifuged, and prepares streptococcus acidi lactici fermented solution；
(5) PURE WHEY, stabilizer and above-mentioned lactobacillus-fermented are taken, heating stirring is uniform to mixing, then in 4000-
12000rpm rotating speed down cuts, and take pine seed kernel powder and said mushroom extract, continue to shear to 0.2-0.8 μm of emulsion average grain diameter；
(6) Sweet flavor modifier, vitamin C, citrus fruit fibres, acidity regulator and flavoring essence are added to step (5) again and obtained
Feed liquid in, homogeneous operation after carry out ultra high temperature short time sterilization after sterile filling or it is filling after band packaging sterilize again, contained
The sour milk beverage finished product of said mushroom extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710265595.7A CN107079995A (en) | 2017-04-21 | 2017-04-21 | A kind of sour milk beverage containing said mushroom extract and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710265595.7A CN107079995A (en) | 2017-04-21 | 2017-04-21 | A kind of sour milk beverage containing said mushroom extract and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107079995A true CN107079995A (en) | 2017-08-22 |
Family
ID=59612252
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710265595.7A Pending CN107079995A (en) | 2017-04-21 | 2017-04-21 | A kind of sour milk beverage containing said mushroom extract and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107079995A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294109A (en) * | 2018-02-02 | 2018-07-20 | 河北兄弟伊兰食品科技股份有限公司 | The preparation method of the thickening stabilizing agent and sour milk beverage and the two of sour milk beverage |
| IT202000004060A1 (en) | 2020-02-27 | 2021-08-27 | Barilla Flli G & R | Emulsified food formulation |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444869A (en) * | 2013-05-23 | 2013-12-18 | 河北农业大学 | Pleurotus eryngii yoghourt and production method thereof |
| CN105901141A (en) * | 2016-05-17 | 2016-08-31 | 青岛新希望琴牌乳业有限公司 | Drinking type yoghourt and preparation method thereof |
| CN106387089A (en) * | 2016-08-26 | 2017-02-15 | 金世合 | Whey fermentation concentrate beverage and preparation method thereof |
| CN106387541A (en) * | 2016-08-31 | 2017-02-15 | 陕西海升果业发展股份有限公司 | Composite lactic acid bacteria orange beverage and preparation method thereof |
| CN106509529A (en) * | 2016-11-01 | 2017-03-22 | 光明乳业股份有限公司 | Brown lactic acid bacteria beverage containing enzyme and preparation method thereof |
-
2017
- 2017-04-21 CN CN201710265595.7A patent/CN107079995A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444869A (en) * | 2013-05-23 | 2013-12-18 | 河北农业大学 | Pleurotus eryngii yoghourt and production method thereof |
| CN105901141A (en) * | 2016-05-17 | 2016-08-31 | 青岛新希望琴牌乳业有限公司 | Drinking type yoghourt and preparation method thereof |
| CN106387089A (en) * | 2016-08-26 | 2017-02-15 | 金世合 | Whey fermentation concentrate beverage and preparation method thereof |
| CN106387541A (en) * | 2016-08-31 | 2017-02-15 | 陕西海升果业发展股份有限公司 | Composite lactic acid bacteria orange beverage and preparation method thereof |
| CN106509529A (en) * | 2016-11-01 | 2017-03-22 | 光明乳业股份有限公司 | Brown lactic acid bacteria beverage containing enzyme and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294109A (en) * | 2018-02-02 | 2018-07-20 | 河北兄弟伊兰食品科技股份有限公司 | The preparation method of the thickening stabilizing agent and sour milk beverage and the two of sour milk beverage |
| IT202000004060A1 (en) | 2020-02-27 | 2021-08-27 | Barilla Flli G & R | Emulsified food formulation |
| WO2021170517A1 (en) | 2020-02-27 | 2021-09-02 | Barilla G. E R. Fratelli S.P.A. | Emulsified food formulation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20180039724A (en) | Wellan gum containing composition | |
| CN102047959B (en) | Yoghurt containing fruit vinegar and preparation method thereof | |
| CN106387089A (en) | Whey fermentation concentrate beverage and preparation method thereof | |
| CN107252024A (en) | A kind of matrimony vine sea buckthorn juice and preparation method thereof | |
| CN106172782B (en) | Seasoning milk added with barley and folium rosae rugosae and preparation method of seasoning milk | |
| CN106259935A (en) | A kind of probiotic bacteria fruit juice fermentation milk and preparation method thereof | |
| CN111742987A (en) | Lactobacillus beverage stabilizer, lactobacillus beverage and preparation method thereof | |
| CN107079995A (en) | A kind of sour milk beverage containing said mushroom extract and preparation method thereof | |
| CN111109360A (en) | Miracle fruit-containing yoghourt and preparation method thereof | |
| CN106578052A (en) | Fruity yogurt slices | |
| CN107836521B (en) | Sophora flower bud yoghourt and preparation method thereof | |
| CN106259904A (en) | A kind of manufacture method of the prebiotic health care yoghourt of Jerusalem artichoke | |
| RU2603001C1 (en) | Curd whey dairy dessert | |
| JPH07327593A (en) | Lactic acid beverage as dairy product and its production | |
| JP4005103B2 (en) | Bactericidal beverage containing unmodified lactoferrin and method for producing the same | |
| CN105166045A (en) | Preparation method for fruit particle yoghourt | |
| JP3821981B2 (en) | Sterilized milk containing unmodified lactoferrin and method for producing the same | |
| CN107006604A (en) | A kind of low sugar high dietary fiber Yoghourt and preparation method thereof | |
| KR100283416B1 (en) | Lactobacillus fermented beverage based on chestnuts | |
| JP2875672B2 (en) | Miso beverage and method for producing the same | |
| CN113491288A (en) | Snow pear and loquat flavored fermented milk and preparation method thereof | |
| CN113491287A (en) | Green apple flavored fermented milk and preparation method thereof | |
| CN110037110A (en) | A kind of high dietary-fiber coagulating type passion fruit Yoghourt and preparation method thereof | |
| JP2020043825A (en) | Cacao bean workpiece-containing beverage | |
| CN104365866B (en) | Chocolate frosting curdled milk and its production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170822 |