CN107212090B - Fermented milk beverage and preparation method thereof - Google Patents
Fermented milk beverage and preparation method thereof Download PDFInfo
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- CN107212090B CN107212090B CN201710446134.XA CN201710446134A CN107212090B CN 107212090 B CN107212090 B CN 107212090B CN 201710446134 A CN201710446134 A CN 201710446134A CN 107212090 B CN107212090 B CN 107212090B
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- 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
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- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
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- A—HUMAN NECESSITIES
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- 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
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- 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
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Abstract
The invention provides a fermented milk beverage and a preparation method thereof. Based on the total mass of the fermented milk beverage, the fermented milk beverage comprises: 250-480 mass per mill of fermented milk; 2-8 mass per mill of semen Minglii; 20-35 mass per mill of white granulated sugar; 15-35 per mill of high fructose corn syrup by mass; 0.05-0.2 mass% per mill of sweetener; 0.5-2 mass% of an acidity regulator; 0.1 to 0.8 mass% of a salt substance; 3.0 to 5.0 mass% stabilizer; 2.0-5.0 mass% of apple juice; 0-1.0 mass% of essence; and the balance water. The fermented milk beverage disclosed by the invention is rich in nutrition, is rich in essential amino acid and unsaturated fatty acid, and is excellent in flavor and taste and relatively high in stability.
Description
Technical Field
The invention relates to the field of food. In particular, the present invention relates to fermented milk beverages and methods of making the same.
Background
The acidic milk-containing beverage is divided into a preparation type and a fermentation type according to different processing technologies. The prepared milk-containing beverage is prepared by taking milk or dairy products as raw materials, adding water, white granulated sugar, a stabilizer, a sweetener, an acidulant and the like into the raw materials and blending the raw materials and the white granulated sugar, the stabilizer, the sweetener, the acidulant and the like; the fermented milk beverage is a functional beverage prepared by using milk or milk product as main material, fermenting with lactic acid bacteria, metabolizing lactose with microorganism to produce lactic acid, decomposing protein to produce various flavor substances, and blending. The fermented milk beverage can generate more nutrient substances after being fermented, and has better fermentation flavor, so the fermented milk beverage is popular among consumers.
However, the fermented milk beverages and the methods for preparing the same are still in need of improvement.
Disclosure of Invention
The present invention aims to solve at least to some extent at least one of the technical problems of the prior art. Therefore, the invention provides a fermented milk beverage and a preparation method thereof. The fermented milk beverage disclosed by the invention is rich in nutrition, is rich in essential amino acid and unsaturated fatty acid, and is excellent in flavor and taste and relatively high in stability.
In one aspect of the invention, a fermented milk beverage is presented. According to an embodiment of the invention, the fermented milk beverage comprises, based on the total mass of the fermented milk beverage: 250-480 mass per mill of fermented milk; 2-8 mass per mill of semen Minglii; 20-35 mass per mill of white granulated sugar; 15-35 per mill of high fructose corn syrup by mass; 0.05-0.2 mass% per mill of sweetener; 0.5-2 mass% of an acidity regulator; 0.1 to 0.8 mass% of a salt substance; 3.0 to 5.0 mass% stabilizer; 2.0-5.0 mass% of apple juice; 0-1.0 mass% of essence; and the balance water. The inventor finds that the existence of the semen caryophylli can not only improve the nutritional value of the fermented milk beverage, but also help to stabilize the product system by virtue of rich colloidal polysaccharide, so that the addition of a stabilizer is reduced. The fermented milk provides rich nutrient components for the fermented milk beverage, especially essential amino acid and unsaturated fatty acid, and improves the nutrient value of the fermented milk beverage. The components are matched with each other, so that the fermented milk beverage has at least one of the following advantages: rich nutrition, good taste and stability.
According to an embodiment of the present invention, the fermented milk beverage may further have the following additional technical features:
according to an embodiment of the invention, the fermented milk beverage comprises, based on the total mass of the fermented milk beverage: 250-480 mass per mill of fermented milk; 2-8 mass per mill of semen Minglii; 15-35 per mill of high fructose corn syrup by mass; 20-35 mass per mill of white granulated sugar; 0.05-0.1 mass% of sweetening agent; 0.5-1.5 mass% of an acidity regulator; 0.1 to 0.8 mass% of a salt substance; 3.0 to 5.0 mass% stabilizer; 2.0-5.0 mass% of apple juice; 0.1 to 0.5 mass% of gamma-aminobutyric acid; 0-0.7 mass% of essence; and the balance water. Therefore, the fermented milk beverage according to the embodiment of the invention further has abundant nutritional ingredients, excellent flavor and taste, or strong stability.
According to an embodiment of the present invention, the fermented milk is obtained by performing a fermentation treatment using raw milk as a raw material, wherein the fermentation strain is at least one selected from the group consisting of lactobacillus delbrueckii subsp bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus lactis, and lactobacillus helveticus. Therefore, the fermented milk beverage according to the embodiment of the invention further has abundant nutritional ingredients, excellent flavor and taste, or strong stability.
According to an embodiment of the invention, the fermentative species is selected from the group consisting of lactobacillus delbrueckii subsp. Therefore, the fermented milk beverage according to the embodiment of the invention further has abundant nutritional ingredients, excellent flavor and taste, or strong stability.
According to the embodiment of the invention, the mass ratio of the lactobacillus delbrueckii subsp bulgaricus, the streptococcus thermophilus and the lactobacillus lactis is (5-7): (2-4): 1. therefore, the fermented milk beverage according to the embodiment of the invention further has abundant nutritional ingredients, excellent flavor and taste, or strong stability.
According to an embodiment of the invention, the sweetener is selected from at least one of neotame, cyclamate, acesulfame k, aspartame and sucralose; the acidity regulator is selected from at least one of citric acid, malic acid and lactic acid; the salt substance is at least one selected from sodium citrate, potassium citrate, sodium hexametaphosphate and sodium tripolyphosphate; the stabilizer is at least one selected from sodium carboxymethylcellulose, xanthan gum, soybean polysaccharide, pectin and propylene glycol alginate. Therefore, the fermented milk beverage according to the embodiment of the invention further has abundant nutritional ingredients, excellent flavor and taste, or strong stability.
In another aspect of the invention, the invention proposes a method for preparing a fermented milk beverage as described above. According to an embodiment of the invention, the method comprises: mixing the fermented milk, the semen sojae atricolor, white granulated sugar, high fructose corn syrup, a sweetener, an acidity regulator, salt substances, a stabilizer, apple juice, essence and water to obtain a mixed solution; and sterilizing the mixed solution to obtain the fermented milk beverage. Thus, the fermented milk beverage obtained by the method for preparing a fermented milk beverage according to the embodiment of the present invention has at least one of the following advantages: rich nutrition, good taste and stability.
According to an embodiment of the invention, the fermented milk is obtained by: inoculating the fermentation strain to raw cow milk which is subjected to homogenization and pasteurization in advance at 45-55 DCU/L, fermenting at 42-43 ℃ until the acidity of fermentation liquor is 85-105 DEG T, and stopping fermentation so as to obtain the fermented milk. Therefore, the fermented milk beverage obtained by the method provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to the embodiment of the invention, when the fermentation treatment is carried out until the acidity of the fermentation broth is lower than 10-12 DEG T of the acidity of the fermentation end point, the fermentation broth is placed at 4-7 ℃ and is kept stand for 8-10 hours until the acidity of the fermentation broth is 85-105 DEG T, and the fermentation is stopped, so that the fermented milk is obtained. Therefore, the fermented milk beverage obtained by the method provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to an embodiment of the invention, the mixing process comprises: rehydrating the semen gmelini with a first part of water with the mass 30-60 times that of the semen gmelini, and crushing the rehydrated semen gmelini under the shearing condition of 12000-15000 r/min to obtain semen gmelini homogenate; dissolving the white granulated sugar, the sweetener and the stabilizer by using a second part of the water to obtain a first mixed solution; dissolving the high fructose corn syrup, the acidity regulator, the salt substances and the apple juice with a third part of the water to obtain a second mixed solution; and using the rest part of the water to perform volume fixing on the semen caryophylli homogenate, the first mixed liquid, the second mixed liquid, the fermented milk and essence so as to obtain the fermented milk beverage. Therefore, the fermented milk beverage obtained by the method provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to the embodiment of the invention, the sterilization treatment is performed at 115-121 ℃ for 3-5 seconds. Therefore, the fermented milk beverage obtained by the method provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 shows a schematic flow diagram of a method for preparing a fermented milk beverage according to one embodiment of the present invention;
FIGS. 2 and 3 show a schematic diagram of a sensory evaluation analysis according to one embodiment of the present invention, respectively;
FIG. 4 shows a stability analysis chart of the fermented milk beverage of example 2; and
fig. 5 shows a stability analysis chart of the fermented milk beverage of comparative example 5.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
It should be noted that the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Further, in the description of the present invention, "a plurality" means two or more unless otherwise specified.
The present invention proposes a fermented milk beverage and a method for preparing the same, which will be described in detail below, respectively.
Fermented milk beverage
In one aspect of the invention, a fermented milk beverage is presented. According to an embodiment of the invention, the fermented milk beverage comprises, based on the total mass of the fermented milk beverage: 250-480 mass per mill of fermented milk; 2-8 mass per mill of semen Minglii; 20-35 mass per mill of white granulated sugar; 15-35 per mill of high fructose corn syrup by mass; 0.05-0.2 mass% per mill of sweetener; 0.5-2 mass% of an acidity regulator; 0.1 to 0.8 mass% of a salt substance; 3.0 to 5.0 mass% stabilizer; 2.0-5.0 mass% of apple juice; 0-1.0 mass% of essence; and the balance water.
Semen Cassiae, also known as herba Vanillae Planifoliae, is the seed of herbaceous plant of Ocimum of Labiatae. The semen Cassiae would swell after soaking in water to form a transparent colloid film. Researches show that the semen caryophylli is rich in high-quality fibers, can promote intestinal peristalsis, activate intestinal metabolic function, bring satiety and reduce food intake, and is suitable for being eaten by obese and diabetic patients. Semen Cassiae contains 30% oil, and polyunsaturated fatty acids (omega 3 fatty acids and omega 6 fatty acids) account for 70%.
The inventor finds that the existence of the semen caryophylli can not only improve the nutritional value of the fermented milk beverage, but also help to stabilize the product system by virtue of rich colloidal polysaccharide, so that the addition of a stabilizer is reduced. The fermented milk provides rich nutrient components for the fermented milk beverage, especially essential amino acid and unsaturated fatty acid, and improves the nutrient value of the fermented milk beverage. The white granulated sugar, the high fructose corn syrup and the sweetener are compounded to provide sweet taste for the fermented milk beverage, the sweet taste is purer, the mouthfeel is closer to drinking yoghurt, and the strong fermentation taste of the fermented milk beverage can be highlighted.
The inventor obtains the optimal components and the mixture ratio thereof through a large number of experiments, and the components are matched with each other, so that the fermented milk beverage has at least one of the following advantages: rich nutrition, good taste and stability. However, other components or proportions have poor effects. For example, if the content of the stabilizer is too low, water separation, delamination or a large amount of precipitation can occur during the shelf life of the product; and the content of the stabilizer is too high, and the viscosity of the milk beverage is too high, so that the paste is formed.
According to a preferred embodiment of the invention, the apple juice is selected from lactic acid bacteria fermented apple juice. During the fermentation process of the fruit juice, a large amount of amino acids, short-chain fatty acids and other nutrient substances can be generated, and the fermentation can also bring a large amount of probiotic metabolites, thereby being beneficial to improving the intestinal environment and improving the immunity of a human body.
According to an embodiment of the invention, the fermented milk beverage comprises, based on the total mass of the fermented milk beverage: 250-480 mass per mill of fermented milk; 2-8 mass per mill of semen Minglii; 15-35 per mill of high fructose corn syrup by mass; 20-35 mass per mill of white granulated sugar; 0.05-0.1 mass% of sweetening agent; 0.5-1.5 mass% of an acidity regulator; 0.1 to 0.8 mass% of a salt substance; 3.0 to 5.0 mass% stabilizer; 2.0-5.0 mass% of apple juice; 0.1 to 0.5 mass% of gamma-aminobutyric acid; 0-0.7 mass% of essence; and the balance water. Therefore, the fermented milk beverage according to the embodiment of the invention further has abundant nutritional ingredients, excellent flavor and taste, or strong stability.
Gamma aminobutyric acid is a naturally occurring non-protein constituent amino acid, having important physiological functions: regulating blood pressure and heart rate, nourishing nerve cells, activating liver function, and inhibiting fatty liver and obesity. The daily supplement of a trace amount of gamma aminobutyric acid is beneficial to promoting the metabolism and balance of amino acid in a human body and regulating the immune function.
According to an embodiment of the present invention, the fermented milk is obtained by fermenting raw milk as a raw material, wherein the fermentation strain is at least one selected from the group consisting of lactobacillus delbrueckii subsp bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus lactis and lactobacillus helveticus. Therefore, the fermented milk beverage according to the embodiment of the invention further has abundant nutritional ingredients, excellent flavor and taste, or strong stability.
According to an embodiment of the invention, the fermenting species is selected from the group consisting of Lactobacillus delbrueckii subsp. The inventor finds that the amino acid proportion in the fermentation process is obviously changed when the lactobacillus delbrueckii subsp bulgaricus, the streptococcus thermophilus and the lactobacillus lactis are compounded, and the essential amino acids comprise: the increment of valine, leucine, isoleucine and lysine is obvious, and the aim of optimizing amino acid is fulfilled. Meanwhile, the unsaturated fatty acid content in the fermented milk is higher. In addition, the fermented milk has better and harmonious flavor, and the fermented feeling and the flavor intensity are right. Therefore, the fermented milk beverage provided by the embodiment of the invention further has abundant nutrient components and excellent flavor and mouthfeel.
According to the embodiment of the invention, the mass ratio of the lactobacillus delbrueckii subsp bulgaricus, the streptococcus thermophilus and the lactobacillus lactis is (5-7): (2-4): 1. the inventor finds that the proportion of the three strains not only influences the amino acid composition and the unsaturated fatty acid content in the product, but also influences the flavor and taste of the fermented milk. Furthermore, the inventor finds that the mass ratio of the lactobacillus delbrueckii subsp bulgaricus, the streptococcus thermophilus and the lactobacillus lactis is (5-7): (2-4): 1, the flavor of the fermented milk is better coordinated, and the fermented feeling and the flavor intensity of the product are proper. Among the essential amino acids: the increment of valine, leucine, isoleucine and lysine is obvious, and the aim of optimizing amino acid is fulfilled. Meanwhile, the unsaturated fatty acid content in the fermented milk is higher. Thus, the fermented milk beverage according to the embodiment of the present invention further has excellent flavor and mouthfeel.
According to an embodiment of the invention, the sweetener is selected from at least one of neotame, cyclamate, acesulfame potassium, aspartame and sucralose. The inventor obtains the better sweetener through a large number of experiments, thereby providing sweet taste for the fermented milk beverage, having more pure sweet feeling and more similar mouthfeel to drinking yoghurt, and highlighting the strong fermentation taste of the fermented milk beverage.
According to an embodiment of the present invention, the salt substance is at least one selected from the group consisting of sodium citrate, potassium citrate, sodium hexametaphosphate, and sodium tripolyphosphate. The inventor obtains the better salt substances through a large number of experiments, the better salt substances have a good buffering effect on a milk beverage system, and the pH value of the system is more stable between 4.2 and 4.3.
According to an embodiment of the present invention, the acidity regulator is selected from at least one of citric acid, malic acid and lactic acid. Thereby, an excellent flavor and taste are imparted to the fermented milk beverage.
According to an embodiment of the present invention, the stabilizer is selected from at least one of sodium carboxymethylcellulose, xanthan gum, soybean polysaccharide, pectin, and propylene glycol alginate. The inventor obtains the better stabilizer through a large number of experiments, so that the stability of the system can be ensured, and the flavor and the mouthfeel are excellent.
Method for preparing fermented milk beverage
In another aspect of the invention, the invention proposes a method for preparing a fermented milk beverage as described above. According to an embodiment of the invention, referring to fig. 1, the method comprises:
s100 hybrid processing
In this embodiment, fermented milk, semen sojae atricolor, white granulated sugar, high fructose corn syrup, sweetener, acidity regulator, salt, stabilizer, apple juice, essence, and water are mixed to obtain a mixture.
According to an embodiment of the invention, the fermented milk is obtained by: inoculating 45-55 DCU/L of fermentation strains in raw cow milk which is subjected to homogenization and pasteurization in advance, fermenting at 42-43 ℃ until the acidity of fermentation liquor is 85-105 DEG T, and stopping fermentation so as to obtain the fermented milk. Therefore, the obtained fermented milk is rich in nutrition and excellent in flavor and taste.
According to the embodiment of the invention, when the fermentation treatment is carried out until the acidity of the fermentation broth is lower than 10-12 DEG T of the acidity of the fermentation end point, the fermentation broth is placed at 4-7 ℃ and is kept stand for 8-10 hours until the acidity of the fermentation broth is 85-105 DEG T, and the fermentation is stopped, so that the fermented milk is obtained. The inventor finds that more flavor substances can be synthesized in the process of low-temperature after-ripening of the fermented milk, the fermentation can be stopped when the acidity is 10-12 DEG T lower than the fermentation end point, and the fermented milk is placed at a low temperature until the acidity reaches the fermentation end point. Thus, the resulting fermented milk is excellent in flavor and taste.
The term "acidity at the end of fermentation" as used herein refers to the acidity of the fermented milk obtained, and according to an embodiment of the present invention, the acidity of the fermented milk is 85 to 105 ° T.
According to an embodiment of the invention, the mixing process comprises: rehydrating the semen gmelini with first water with the mass 30-60 times that of the semen gmelini, and crushing the rehydrated semen gmelini under the shearing condition of 12000-15000 r/min to obtain semen gmelini homogenate; dissolving the white granulated sugar, the sweetener and the stabilizer by using second water to obtain a first mixed solution; dissolving the high fructose corn syrup, the acidity regulator, the salt substances and the apple juice by using third water to obtain second mixed solution; and using the remaining water to perform constant volume on the semen caryophylli homogenate, the first mixed solution, the second mixed solution, the fermented milk and the essence so as to obtain the fermented milk beverage. The inventor finds that the raw materials are mixed in batches, so that the raw materials are fully dissolved and uniformly dispersed, and the phenomena of agglomeration and the like can be effectively prevented.
S200 sterilizing treatment
In this example, the mixed solution was sterilized to obtain a fermented milk beverage.
According to the embodiment of the invention, the sterilization treatment is performed at 115-121 ℃ for 3-5 seconds. Thus, the harmful bacteria are killed, and the loss of the nutrient components is avoided as much as possible.
It will be appreciated by the person skilled in the art that the features and advantages described above for the fermented milk beverage apply equally to the method for preparing a fermented milk beverage and will not be described in further detail here.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
1. Raw materials (1000 kg)
Fermented milk: 250 kg of
Seed of Minglizi: 3 kg
White granulated sugar: 20 kg
Sodium carboxymethylcellulose: 3 kg
Pectin: 0.5 kg
High fructose corn syrup: 30 kg of
Aspartame: 0.1 kg
Acesulfame potassium: 0.1 kg
Lactic acid: 1.7 kg
Sodium citrate: 0.2 kg
Sodium tripolyphosphate: 0.3 kg
Apple juice: 2 kg of
Essence: 0.5 kg
Supplementing purified water to: 1000 kg
2. Preparation method
2.1 inoculating the compound starter (Lactobacillus delbrueckii subspecies bulgaricus, streptococcus thermophilus and Lactobacillus lactis in a ratio of 6:3:1) to 50DCU/L of the starter, fermenting to 90 DEG T at 42-43 ℃, and performing cold demulsification and batching;
2.2 rehydrating the semen leucissi by using purified water with the temperature of 35-45 ℃ and the mass of 50 times of the semen leucissi under the stirring of 500r/min for 15-20 minutes, and crushing the semen leucissi by using a tissue crusher under the condition of 12000-15000 r/min after the semen leucissi absorbs water and expands to form a uniform transparent colloid film;
2.3 dispersing white granulated sugar, sodium carboxymethylcellulose, pectin, aspartame and acesulfame in water at 65-70 ℃, and stirring for 10-20 minutes until the white granulated sugar, the sodium carboxymethylcellulose, the pectin, the aspartame and the acesulfame are completely dissolved;
2.4 adding lactic acid, sodium citrate, sodium tripolyphosphate, high fructose corn syrup and apple juice into water at the temperature of 10-25 ℃, and stirring for 10-20 minutes until the lactic acid, the sodium citrate, the sodium tripolyphosphate, the high fructose corn syrup and the apple juice are completely dissolved;
2.5 cooling the solution to room temperature, completely mixing the solution, and adding edible essence after constant volume;
2.6, feeding the prepared feed liquid into an ultra-high temperature sterilization system, degassing by a degassing tank at a degassing pressure of-0.1 bar to-0.3 bar, heating to 115-121 ℃, carrying out ultra-high temperature sterilization for 3-5 seconds, and carrying out aseptic storage;
2.7, carrying out sterile filling on the sterilized feed liquid, wherein the filling temperature is 15-30 ℃.
The fermented milk beverage of the present example had a protein content of about 0.7%, a milky white appearance, uniformly distributed black/brown kefir grains, a palatable sour and sweet taste, and a strong fermented flavor. The product is placed at normal temperature for 6 months, has no water separation and little sediment, and has stable mouthfeel.
Example 2
Fermented milk beverages were prepared according to the method of example 1, except that the raw materials were as follows:
fermented milk: 320 kg
Seed of Minglizi: 3 kg
White granulated sugar: 30 kg of
Sodium carboxymethylcellulose: 3 kg
Pectin: 0.5 kg
High fructose corn syrup: 30 kg of
Aspartame: 0.05 kg
Acesulfame potassium: 0.05 kg
Lactic acid: 1.3 kg
Sodium citrate: 0.2 kg
Sodium tripolyphosphate: 0.3 kg
Apple juice: 2 kg of
Essence: 0.5 kg
Gamma-aminobutyric acid: 0.2 kg
Supplementing purified water to: 1000 kg
The mass ratio of the lactobacillus delbrueckii subspecies bulgaricus, the streptococcus thermophilus and the lactobacillus lactis is 6:3: 1.
The fermented milk beverage of the present example had a protein content of about 1.0%, a milky white appearance, uniformly distributed black/brown kefir grains, a palatable sour and sweet taste, and a strong fermented flavor. The product is placed at normal temperature for 6 months, has no water separation and little sediment, and has stable mouthfeel.
Example 3
Fermented milk beverages were prepared according to the method of example 1, except that the raw materials were as follows:
fermented milk: 380 kg
Seed of Minglizi: 3 kg
White granulated sugar: 35 kg
Sodium carboxymethylcellulose: 3.5 kg
Pectin: 0.5 kg
High fructose corn syrup: 15 kg
Aspartame: 0.1 kg
Acesulfame potassium: 0.1 kg
Lactic acid: 1.0 kg
Sodium tripolyphosphate: 0.4 kg
Apple juice: 4 kg
Essence: 0.5 kg
Supplementing purified water to: 1000 kg
The mass ratio of the lactobacillus delbrueckii subspecies bulgaricus to the streptococcus thermophilus to the lactobacillus lactis is 7:2: 1.
The fermented milk beverage of the present example had a protein content of about 1.2%, a milky white appearance, uniformly distributed black/brown kefir grains, a palatable sour and sweet taste, and a strong fermented flavor. The product is placed at normal temperature for 6 months, has no water separation and little sediment, and has stable mouthfeel.
Example 4
Fermented milk beverages were prepared according to the method of example 1, except that the raw materials were as follows:
fermented milk: 480 kg
Seed of Minglizi: 3 kg
White granulated sugar: 25 kg
Sodium carboxymethylcellulose: 4.0 kg
Pectin: 0.5 kg
High fructose corn syrup: 25 kg
Aspartame: 0.08 kg
Acesulfame potassium: 0.12 kg
Lactic acid: 0.7 kg
Sodium citrate: 0.2 kg
Sodium tripolyphosphate: 0.2 kg
Apple juice: 5 kg
Essence: 0.5 kg
Supplementing purified water to: 1000 kg
The mass ratio of the lactobacillus delbrueckii subspecies bulgaricus to the streptococcus thermophilus to the lactobacillus lactis is 5:4: 1.
The fermented milk beverage of the present example had a protein content of about 1.5%, a milky white appearance, uniformly distributed black/brown kefir grains, a palatable sour and sweet taste, and a strong fermented flavor. The product is placed at normal temperature for 6 months, has no water separation and little sediment, and has stable mouthfeel.
Comparative example 1
A fermented milk drink was prepared according to the method of example 2, except that the fermenting agents were Lactobacillus delbrueckii subsp.
The fermented milk beverage obtained by the comparative example has the protein content of about 1.0%, the product is milky in appearance and palatable in sour and sweet taste, and similar fermentation flavor intensity can be achieved only by adding 1.6 times of the yoghourt essence in the amount of example 2, and the fermented milk beverage has slightly thin mouthfeel and poor naturalness. After the product is placed for 6 months at normal temperature, no water is separated out, a small amount of precipitate exists, and the fermentation flavor is attenuated.
Comparative example 2
A fermented milk beverage was prepared according to the method of example 2, except that lactobacillus lactis was replaced with lactobacillus acidophilus.
The fermented milk beverage obtained by the comparative example has the protein content of about 1.0%, the product is milky in appearance and palatable in sour and sweet taste, and similar fermentation flavor intensity can be achieved only by adding 1.6 times of the yoghourt essence in the amount of example 2, and the fermented milk beverage has slightly thin mouthfeel and poor naturalness. After the product is placed for 6 months at normal temperature, no water is separated out, a small amount of precipitate exists, and the fermentation flavor is attenuated.
Comparative example 3
A fermented milk drink was prepared according to the method of example 2 except that the mass ratio of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactobacillus lactis was 4:4: 2.
The fermented milk beverage obtained by the comparative example has the protein content of about 1.0%, is milk-white in appearance, is palatable in sour and sweet, has a strong fermentation flavor, has strong fruit aroma and is strong in astringency. The product has no water separation and little sediment after being placed for 6 months at normal temperature.
Example 5
1. The amino acids in the fermented milk beverages of example 2 and comparative example 1 were measured by the method for measuring amino acids in food, which is a national standard for food safety of GB 5009.124-2016. The test results are shown in the following table.
Description of the drawings: compared with the milk beverage prepared by using the traditional yogurt starter culture (the starter culture adopted in the comparative example 1), the milk beverage prepared by fermenting the milk with lactobacillus delbrueckii subsp bulgaricus, streptococcus thermophilus and lactobacillus lactis has the following amino acid proportion which is obviously changed and is necessary: the increment of valine, leucine, isoleucine and lysine is obvious, and the aim of optimizing amino acid is fulfilled.
2. The amino acids in the fermented milk beverages of comparative example 1 and comparative example 2 were measured by the method for measuring amino acids in food according to national food safety standard GB 5009.124-2016. The test results are shown in the following table.
The starter used in the comparative example 1 is a traditional yogurt starter, and the starter used in the comparative example 2 is a traditional yogurt starter compounded with lactobacillus acidophilus. Compared with the two, the amino acid ratio is not obviously changed. The purpose that the compound lactobacillus acidophilus can not achieve the optimization of amino acid (the improvement of the proportion of essential amino acid) is shown.
The inventors found that lactic acid bacteria have a weak proteolytic ability, but lactobacillus lactis has a strong proteolytic ability. By comparing the amino acid proportion change in the products of example 2, comparative example 1 and comparative example 2, it can be known that the compound lactobacillus lactis can improve part of the necessary amino acid proportion in the products on the basis of the traditional yoghurt starter to achieve the purpose of optimizing the amino acid, but the compound lactobacillus lactis cannot achieve the purpose by compounding other strains (such as lactobacillus acidophilus). The lactobacillus lactis can generate more flavor substances by hydrolyzing proteins, and the reason why the fermentation flavor of the product is stronger after the lactobacillus lactis is compounded is also shown.
3. The preference degree test was performed on the products of example 2 and comparative example 3 by the sensory evaluation method. The results are shown in FIGS. 2 and 3. Consumers prefer the product of example 2, and think that the flavor is better and harmonious, the fermentation feeling and the flavor intensity of the product are right, and the reasons for the lower score of comparative example 3 are mainly strong astringency and strong aftertaste. Therefore, the optimal compounding ratio range of the lactobacillus delbrueckii subsp bulgaricus, the streptococcus thermophilus and the lactobacillus lactis is 5-7: 2-4: 1, and the flavor of the product is optimal in the compounding ratio range.
4. The total fat and polyunsaturated fatty acid content of the fermented milk beverages of example 1, example 2, example 3, example 4 were determined according to the determination of total fat, saturated fat (acid), unsaturated fat (acid) in the food of GB/T22223-2008. The results are shown in the following table. The fermented milk beverage added with semen Cassiae has high unsaturated fatty acid content, and can achieve the purpose of nutrition enrichment.
Comparative example 4
A fermented milk beverage was prepared according to the method of example 2, except that the addition amount of semen sojae atricolor was 9 ‰.
The viscosity of the fermented milk beverage was measured by a viscometer, and the results are shown in the following table. The addition amount of the semen caryophylli is high, the viscosity of the prepared fermented milk system is 1.77 times of that of the fermented milk system in example 2, and the fermented milk system in comparative example 4 is relatively sticky and has poor mouthfeel.
| Example 2 | Comparative example 4 | |
| Viscosity of the system | 8.72mPa·s | 15.43mPa·s |
Comparative example 5
A fermented milk beverage was prepared according to the method of example 2, except that the kefir was not contained.
The fermented milk beverage was centrifuged at 5000rpm for 15 minutes, the initial liquid mass to be measured and the sediment mass were weighed, and the centrifugal sedimentation rate was calculated, with the results shown in the following table.
The stability analysis of the product was performed using a stability analyzer, and the results are shown in fig. 4 and 5.
It can be seen that the stability of example 2 is superior to that of comparative example 5. The addition of semen Cassiae not only improves the system stability, but also can achieve the purpose of strengthening unsaturated fatty acid.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (8)
1. A fermented milk beverage, characterized in that it comprises, based on the total mass of the fermented milk beverage:
250-480 mass per mill of fermented milk;
2-8 mass per mill of semen Minglii;
20-35 mass per mill of white granulated sugar;
15-35 per mill of high fructose corn syrup by mass;
0.05-0.2 mass% per mill of sweetener;
0.5-2 mass% of an acidity regulator;
0.1 to 0.8 mass% of a salt substance;
3.0 to 5.0 mass% stabilizer;
2.0-5.0 mass% of apple juice;
0-1.0 mass% of essence; and
the balance of water is added into the mixture,
the fermented milk is obtained by fermenting raw milk serving as a raw material, wherein a fermentation strain is selected from lactobacillus delbrueckii subsp bulgaricus, streptococcus thermophilus and lactobacillus lactis, and the mass ratio of the lactobacillus delbrueckii subsp bulgaricus to the streptococcus thermophilus to the lactobacillus lactis is (5-7): (2-4): 1.
2. fermented milk beverage according to claim 1, characterized in that it comprises, based on the total mass of the fermented milk beverage:
250-480 mass per mill of fermented milk;
2-8 mass per mill of semen Minglii;
15-35 per mill of high fructose corn syrup by mass;
20-35 mass per mill of white granulated sugar;
0.05-0.1 mass% of sweetening agent;
0.5-1.5 mass% of an acidity regulator;
0.1 to 0.8 mass% of a salt substance;
3.0 to 5.0 mass% stabilizer;
2.0-5.0 mass% of apple juice;
0.1 to 0.5 mass% of gamma-aminobutyric acid;
0-0.7 mass% of essence; and
the balance of water.
3. Fermented milk beverage according to claim 1, characterized in that the sweetener is selected from at least one of neotame, sodium cyclamate, acesulfame, aspartame and sucralose;
the salt substance is at least one selected from sodium citrate, potassium citrate, sodium hexametaphosphate and sodium tripolyphosphate;
the acidity regulator is selected from at least one of citric acid, malic acid and lactic acid;
the stabilizer is at least one selected from sodium carboxymethylcellulose, xanthan gum, soybean polysaccharide, pectin and propylene glycol alginate.
4. A method for producing a fermented milk beverage according to any one of claims 1 to 3, comprising:
mixing the fermented milk, the semen sojae atricolor, white granulated sugar, high fructose corn syrup, a sweetener, an acidity regulator, salt substances, a stabilizer, apple juice, essence and water to obtain a mixed solution; and
and (3) sterilizing the mixed solution to obtain the fermented milk beverage.
5. Method according to claim 4, characterized in that the fermented milk is obtained by:
inoculating the fermentation strain to raw cow milk which is subjected to homogenization and pasteurization in advance at 45-55 DCU/L, fermenting at 42-43 ℃ until the acidity of fermentation liquor is 85-105 DEG T, and stopping fermentation so as to obtain the fermented milk.
6. The method according to claim 5, wherein when the fermentation treatment is performed until the acidity of the fermentation broth is lower than 10-12 ° T of the acidity of the fermentation end point, the fermentation broth is left standing at 4-7 ℃ for 8-10 hours until the acidity of the fermentation broth is 85-105 ° T, and the fermentation is stopped, so that the fermented milk is obtained.
7. The method of claim 4, wherein the mixing process comprises:
rehydrating the semen gmelini with a first part of water with the mass 30-60 times that of the semen gmelini, and crushing the rehydrated semen gmelini under the shearing condition of 12000-15000 r/min to obtain semen gmelini homogenate;
dissolving the white granulated sugar, the sweetener and the stabilizer by using a second part of the water to obtain a first mixed solution;
dissolving the high fructose corn syrup, the acidity regulator, the salt substances and the apple juice with a third part of the water to obtain a second mixed solution; and
and (3) using the residual part of the water to perform volume fixing on the semen caryophylli homogenate, the first mixed liquid, the second mixed liquid, the fermented milk and essence so as to obtain the fermented milk beverage.
8. The method according to claim 4, wherein the sterilization treatment is performed at 115 to 121 ℃ for 3 to 5 seconds.
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| CN110301479A (en) * | 2018-03-20 | 2019-10-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk beverage and preparation method thereof |
| CN108740011B (en) * | 2018-05-16 | 2022-04-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sour milk product containing ginger juice and preparation method thereof |
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| CN111011686A (en) * | 2019-12-31 | 2020-04-17 | 上海宝开生物科技有限公司 | Fermented pineapple juice and preparation method thereof |
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