CN107279291A - Nutritional lactic acid bacteria beverage and preparation method thereof - Google Patents
Nutritional lactic acid bacteria beverage and preparation method thereof Download PDFInfo
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- CN107279291A CN107279291A CN201710574067.XA CN201710574067A CN107279291A CN 107279291 A CN107279291 A CN 107279291A CN 201710574067 A CN201710574067 A CN 201710574067A CN 107279291 A CN107279291 A CN 107279291A
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- lactic acid
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 72
- 241000894006 Bacteria Species 0.000 title claims abstract description 60
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 36
- 239000004310 lactic acid Substances 0.000 title claims abstract description 36
- 235000013361 beverage Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000016709 nutrition Nutrition 0.000 title abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000012153 distilled water Substances 0.000 claims abstract description 33
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 31
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 31
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 23
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 23
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 23
- 235000006025 Durio zibethinus Nutrition 0.000 claims abstract description 22
- 240000000716 Durio zibethinus Species 0.000 claims abstract description 22
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241000186660 Lactobacillus Species 0.000 claims abstract description 4
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 25
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 25
- 230000001954 sterilising effect Effects 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 23
- 241000282693 Cercopithecidae Species 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 235000019219 chocolate Nutrition 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 238000000227 grinding Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims description 2
- 238000009837 dry grinding Methods 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 235000013365 dairy product Nutrition 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 10
- 239000008280 blood Substances 0.000 abstract description 9
- 210000004369 blood Anatomy 0.000 abstract description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 6
- 239000011575 calcium Substances 0.000 abstract description 6
- 229910052791 calcium Inorganic materials 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 230000029087 digestion Effects 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 5
- 229910052742 iron Inorganic materials 0.000 abstract description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 abstract description 3
- 235000021049 nutrient content Nutrition 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract description 3
- 231100000765 toxin Toxicity 0.000 abstract description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 abstract description 3
- 229960002675 xylitol Drugs 0.000 abstract description 3
- 235000010447 xylitol Nutrition 0.000 abstract description 3
- 239000000811 xylitol Substances 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 240000001417 Vigna umbellata Species 0.000 abstract 4
- 235000011453 Vigna umbellata Nutrition 0.000 abstract 4
- 235000012874 Phaseolus calcaratus Nutrition 0.000 abstract 3
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract 2
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- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
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- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
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- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
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- 230000036772 blood pressure Effects 0.000 description 1
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- 239000000084 colloidal system Substances 0.000 description 1
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- 229910052802 copper Inorganic materials 0.000 description 1
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- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 229940050549 fiber Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
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- 230000036039 immunity Effects 0.000 description 1
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- 229960003284 iron Drugs 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
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- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 230000001175 peptic effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
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- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- 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
- A23C9/137—Thickening substances
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a nutritional lactobacillus beverage and a preparation method thereof, wherein the nutritional lactobacillus beverage is prepared from the following raw materials: 8-12 parts of pure milk, 6-10 parts of chickpea, 2-4 parts of xylitol powder, 2-4 parts of fructo-oligosaccharide, 1-2 parts of lactic acid bacteria, 0.5-1.0 part of lotus leaves, 2-4 parts of durian, 0.5-1.0 part of small red bean ultrafine powder, 2-4 parts of hericium erinaceus ultrafine powder and 30-40 parts of distilled water. The invention highlights the nutritive value of the chickpeas; the fructo-oligosaccharide is added to improve the digestion and health care effects, and can promote the absorption and utilization of iron and calcium; the lotus leaf and phaseolus calcaratus has the effects of invigorating stomach, promoting digestion, eliminating dampness, expelling toxin and losing weight in cooperation, the durian is extremely high in nutrient content, and the cold characteristic in the dairy product can be neutralized by the cooperation of the lotus leaf and phaseolus calcaratus with mild nature and sweet taste, so that the effect of the lotus leaf and phaseolus calcaratus in the aspect of reducing blood sugar and blood fat is further enhanced. The invention has simple production process, ensures low calorie intake, reduces cold and cool characteristics, has sweet taste and expands the scope of the audience of the invention.
Description
Technical field
The present invention relates to a kind of auxotype lactic acid bacteria beverage and preparation method thereof, belong to food production field.
Background technology
With the improvement of people ' s living standards with the continuous improvement of food production technology, the dairy products product by raw material of milk
Kind more and more, but most of its is common sour milk or various fruit-flavoured yogurts, nutritional ingredient is relatively simple, and wherein contain compared with
Many fat and for the additive for ensureing quality and mouthfeel and being individually added into, these directly reduce help of the milk to human body
Function, and edible digestion and metabolism and internal system to human body can produce extra burden for a long time, therefore, it is difficult to vast
The personage for focusing on health care receives, it is difficult to which large area is in sales promotion on the market.
The content of the invention
In view of the above-mentioned problems of the prior art, it is an object of the invention to provide one kind have a variety of nutrition compositions and
Without harmful additive, help function of the milk to human body is given full play to, can promote to digest and assimilate, give full play to
To the auxotype lactic acid bacteria beverage of the help function of human body, another object of the present invention is to provide a kind of auxotype lactic acid bacteria drink
The preparation method of product, it is simple to operate, not high to equipment requirement, and low manufacture cost, product profit rate can be improved.
To achieve the above object, the technical solution adopted by the present invention is：A kind of auxotype lactic acid bacteria beverage, by following weight
The raw material of number is made：8-12 parts of plain chocolate, 6-10 parts of chick-pea, 2-4 parts of xylosic alcohol powder, 2-4 parts of FOS, lactic acid bacteria 1-
2 parts, 0.5-1.0 parts of lotus leaf, 2-4 parts of durian, 0.5-1.0 parts of rde bean Ultramicro-powder, 2-4 parts of monkey mushroom bacterium Ultramicro-powder, distilled water 30-
40 parts.
It is preferred that, the lactic acid bacteria is by plant lactobacillus and other lactic acid bacterias in mass ratio 1:1 mixes.Plant lactic acid
The proportioning of bacterium and other lactic acid bacterias can ferment to breast and plant Juice simultaneously, the nutrition containing Yoghourt and a variety of ferment
Composition.
It is preferred that, other above-mentioned lactic acid bacterias by Bifidobacterium, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus,
One or more of compositions of Lactobacillus casei.
As the preferred formula of the present invention, it is prepared from the following raw materials in parts by weight：10 parts of plain chocolate, chick-pea
10 parts, 4 parts of xylosic alcohol powder, 4 parts of FOS, 2 parts of lactic acid bacteria, 0.5 part of lotus leaf, 3 parts of durian, 1.0 parts of rde bean Ultramicro-powder, monkey
4 parts of mushroom Ultramicro-powder, 40 parts of distilled water.
Present invention also offers a kind of preparation method of auxotype lactic acid bacteria beverage, comprise the following steps：
(1) after the chick-pea cleaning for selecting full grains, it is placed in 80-100 DEG C of distilled water and boils 30min, taken out after curing
Drain, room temperature is cooled to after peeling, add FOS, and add the quality that distilled water carries out defibrination, distilled water and chick-pea
Than 4:1；The blanching 3-8min in 80 DEG C of distilled water is taken out after durian meat and new new lotus leaf are cleaned, pulls out and drains, be cooled to room
Wen Houyu distilled water in mass ratio 1:3 ratio mixing mashing；
(2) rde bean and monkey mushroom bacterium are carried out to ultramicro grinding processing 40-45min under 30-40 DEG C of temperature conditionss, obtained
Rde bean Ultramicro-powder and monkey mushroom bacterium Ultramicro-powder；
(3) chickpea milk, durian lotus leaf slurry, rde bean Ultramicro-powder and the addition of monkey mushroom bacterium Ultramicro-powder are entered into shape in plain chocolate
Into dairy mixture, and xylosic alcohol powder is added in the mixture, homogeneous, 60-65 DEG C of homogenizing temperature, homogeneous are carried out using homogenizer
Pressure 20-25MPa；
(4) mixed liquor after homogeneous is subjected to ultra high temperature short time sterilization, the sterilization temperature of the ultra high temperature short time sterilization
For 130-135 DEG C, the time is to be cooled to 40-45 DEG C after 2-5s, sterilization；
(5) add lactic acid bacteria to be inoculated with, it is canned that the mixed liquor after inoculation carries out sub-bottle；
(6) mixed liquor after filling ferments under the conditions of 40~42 DEG C, and acidity stops fermentation, hair when reaching 70~80 °
0~5 DEG C of 9~12h of after-ripening is placed in after ferment, finally packaging is got product.
It is preferred that, the ultramicro grinding of the step (2) is processed as dry grinding or air-flowing type is crushed.The powder finally given
In 90% grain diameter reach 300 mesh.
It is preferred that, 60 DEG C of homogenizing temperature, homogenization pressure 22MPa in the step (3).Material is steady after this pressure homogeneous
Fixed, delicate mouthfeel, product is dissolved easily, not stratified.
It is preferred that, the sterilization temperature of step (4) ultra high temperature short time sterilization is 130 DEG C, and the time is 2s.In this parameter
Under the short time can kill harmful bacteria, the nutritive loss and mouthfeel of food can be reduced to greatest extent.
Chick-pea is rich in folic acid, potassium, magnesium, phosphorus, zinc, copper and vitamin B1, also containing a number of nicotinic acid, vitamin
B6, pantothenic acid, calcium and fiber, therefore chick-pea acts on substantially in terms of enriching blood, replenishing the calcium, be diabetes, hyperpietic most
Good food.
Xylitol heat is extremely low, than little carbohydrate 40%, edible not have burden, can be inhaled through cell membrane by tissue
Receive and utilize, promote liver glycogen synthesis, for cell with nutrition and energy, protection liver, and blood glucose value will not be caused to raise, thus it is suitable
Close diabetes patient；Can also pre- anti-caries, beneficial oral health.
FOS had both maintained the pure sweetening characteristics of sucrose, and salubriouser than sucrose sweet taste.Gut flora can be adjusted,
Breed Bifidobacterium, the absorption and utilization of trace elements iron, calcium can be promoted, to prevent osteoporosis.
Lotus leaf can hair tonic spleen sun, peptic effect, and with rde bean coordinate can discharge internal moisture, have
Toxin expelling fat-reducing, the effect reduced blood pressure.
Durian nutrient content enriches, can be with invigorating the spleen tonifying Qi, tonifying kidney and strengthening yang.Because itself is warm-natured, fermentation can be neutralized
Cold and cool characteristic in dairy products so that the crowd that product of the invention is more suitable for cold constitution eats；
Rde bean contains protein, fat, carbohydrate, crude fibre, calcium, phosphorus, iron, vitamin B1, vitamin B2, soap
The nutritional ingredients such as glycosides, enrich blood, invigorating spleen to remove dampness, the effect of inducing diuresis for removing edema with promoting circulation of blood.
Monkey mushroom bacterium has stomach invigorating, qi-restoratives, anticancer, the effect of kidney-nourishing is smart；It contains unrighted acid, beneficial to blood circulation,
Cholesterolemia content can be reduced, with the function of improving body immunity, delaying sanility can suppress inhereditary material in cancer cell
Synthesis.
Compared with the prior art, the present invention has advantages below：
(1) present invention, containing a variety of integration of drinking and medicinal herbs components, does not have chemicals in the case of without additive and colloid
The metabolic system of confrontation human body such as Liver and kidney function is impacted, and the xylitol of addition will not cause blood glucose fluctuation, can also protect
Protect liver is dirty, pre- anti-caries, and misgivings of the people for high sugar, high heat drink are eliminated while sugariness and local flavor is kept,
The risk of patient's having diabetes is reduced, is a kind of dairy products with healthcare function；
(2) product of the invention remains the original increase enterogastric peristalsis of Yoghourt, improves gut flora, protection stomach lining
Effect；And disclosed formula composition, using chick-pea as major ingredient, formula design highlights the idiotrophic value of chick-pea, fermentation
After add its trophic function, chick-pea flat property and sweet taste can also reduce cold in dairy products；It is aided with FOS to improve
The digestion health-care efficacy of product, can promote the absorption and utilization of trace elements iron, calcium；Lotus leaf, rde bean cooperate to have and are good for
Stomach helps digestion, effect of eliminating dampness and expelling toxin fat-reducing, and durian nutrient content is high, and itself is warm-natured, coordinates with the chick-pea of flat property and sweet taste
The cold and cool characteristic in fermented dairy product can be neutralized, while chick-pea can reconcile to the peculiar smell that durian distributes in itself, also
Its effect in terms of reducing blood sugar and blood lipid and stomach invigorating help is further improved, product relevant healthcare effect has been obtained further
Lifted and abundant.
(3) simple production process of the invention, low for equipment requirements, cost is small, be adapted to industrialization duplication of production, raw material base
Originally it is to be handled at a lower temperature, nutritional ingredient and aromatic mouthfeel are retained；Ultramicro grinding processing then ensure that product
Good water-soluble and dispersiveness, more conducively absorbs.Under the mediation of multiple beneficial auxiliary agent so that drink mouthfeel pole of the invention
It is good, also there is fragrant and sweet mouthfeel while ensureing Hypocaloric intake, reducing cold and cool characteristic, so as to expand the audient of the present invention
Face, by the extensive welcome of old man, children.
Embodiment
The present invention is described in further detail with reference to embodiment.
Embodiment 1
Raw material proportioning used in the present embodiment is：8 parts of plain chocolate, 6 parts of chick-pea, 2 parts of xylosic alcohol powder, 2 parts of FOS,
1 part of lactic acid bacteria, 0.5 part of lotus leaf, 2 parts of durian, 0.5 part of rde bean Ultramicro-powder, 2 parts of monkey mushroom bacterium Ultramicro-powder, 30 parts of distilled water.
Preparation process is as follows：
(1) after the chick-pea cleaning for selecting full grains, it is placed in 80 DEG C of distilled water and boils 30min, takes out and drain after curing,
Room temperature is cooled to after peeling, FOS is added, and add the mass ratio 4 that distilled water carries out defibrination, distilled water and chick-pea:1；
The blanching 3min in 80 DEG C of distilled water is taken out after durian meat and new new lotus leaf are cleaned, pulls out and drains, be cooled to after room temperature and steaming
Distilled water in mass ratio 1:3 ratio mixing mashing；
(2) rde bean and monkey mushroom bacterium are carried out to ultramicro grinding processing 45min under 30 DEG C of temperature conditionss, rde bean is obtained
Ultramicro-powder and monkey mushroom bacterium Ultramicro-powder；
(3) addition of chickpea milk, durian lotus leaf mixing slurry, rde bean Ultramicro-powder and monkey mushroom bacterium Ultramicro-powder is entered into plain chocolate
Middle formation dairy mixture, and add xylosic alcohol powder in the mixture, homogeneous is carried out using homogenizer, 65 DEG C of homogenizing temperature,
Matter pressure 25MPa；
(4) mixed liquor after homogeneous is subjected to ultra high temperature short time sterilization, the sterilization temperature of the ultra high temperature short time sterilization
For 130 DEG C, the time is to be cooled to 42 DEG C after 5s, sterilization；
(5) add lactic acid bacteria to be inoculated with, it is canned that the mixed liquor after inoculation carries out sub-bottle；
(6) mixed liquor after filling ferments under the conditions of 42 DEG C, and acidity stops fermentation when reaching 80 °, and 5 are placed in after fermentation
DEG C after-ripening 12h, finally packaging get product.
Embodiment 2
Raw material proportioning used in the present embodiment is：12 parts of plain chocolate, 10 parts of chick-pea, 4 parts of xylosic alcohol powder, FOS 4
Part, 2 parts of lactic acid bacteria, 1.0 parts of lotus leaf, 4 parts of durian, 0.5 part of rde bean Ultramicro-powder, 4 parts of monkey mushroom bacterium Ultramicro-powder, 40 parts of distilled water.
Preparation process is as follows：
(1) after the chick-pea cleaning for selecting full grains, it is placed in 100 DEG C of distilled water and boils 30min, drip is taken out after curing
It is dry, room temperature is cooled to after peeling, FOS is added, and add the mass ratio that distilled water carries out defibrination, distilled water and chick-pea
4:1；The blanching 8min in 80 DEG C of distilled water is taken out after durian meat and new new lotus leaf are cleaned, pulls out and drains, be cooled to after room temperature
With distilled water in mass ratio 1:3 ratio mixing mashing；
(2) rde bean and monkey mushroom bacterium are carried out to ultramicro grinding processing 40min under 40 DEG C of temperature conditionss, rde bean is obtained
Ultramicro-powder and monkey mushroom bacterium Ultramicro-powder；
(3) chickpea milk, durian lotus leaf slurry, rde bean Ultramicro-powder and the addition of monkey mushroom bacterium Ultramicro-powder are entered into shape in plain chocolate
Into dairy mixture, and xylosic alcohol powder is added in the mixture, homogeneous, 60 DEG C of homogenizing temperature, homogeneous pressure are carried out using homogenizer
Power 20MPa；
(4) mixed liquor after homogeneous is subjected to ultra high temperature short time sterilization, the sterilization temperature of the ultra high temperature short time sterilization
For 135 DEG C, the time is to be cooled to 45 DEG C after 2s, sterilization；
(5) add lactic acid bacteria to be inoculated with, it is canned that the mixed liquor after inoculation carries out sub-bottle；
(6) mixed liquor after filling ferments under the conditions of 40 DEG C, and acidity stops fermentation when reaching 70 °, and 0 is placed in after fermentation
DEG C after-ripening 9h, finally packaging get product.
Embodiment 3
Raw material proportioning used in the present embodiment is：10 parts of plain chocolate, 10 parts of chick-pea, 4 parts of xylosic alcohol powder, FOS 4
Part, 2 parts of lactic acid bacteria, 0.5 part of lotus leaf, 3 parts of durian, 1.0 parts of rde bean Ultramicro-powder, 4 parts of monkey mushroom bacterium Ultramicro-powder, 40 parts of distilled water.
Preparation process is as follows：
(1) after the chick-pea cleaning for selecting full grains, it is placed in 80-100 DEG C of distilled water and boils 30min, taken out after curing
Drain, room temperature is cooled to after peeling, add FOS, and add the quality that distilled water carries out defibrination, distilled water and chick-pea
Than 4:1；The blanching 3-8min in 80 DEG C of distilled water is taken out after durian meat and new new lotus leaf are cleaned, pulls out and drains, be cooled to room
Wen Houyu distilled water in mass ratio 1:3 ratio mixing mashing；
(2) rde bean and monkey mushroom bacterium are subjected to ultra micro under 30-40 DEG C of temperature conditionss in Ultramicro-powder airslide disintegrating mill
Pulverization process 40-45min, obtains rde bean Ultramicro-powder and monkey mushroom bacterium Ultramicro-powder；
(3) chickpea milk, durian lotus leaf slurry, rde bean Ultramicro-powder and the addition of monkey mushroom bacterium Ultramicro-powder are entered into shape in plain chocolate
Into dairy mixture, and xylosic alcohol powder is added in the mixture, homogeneous, 60 DEG C of homogenizing temperature, homogeneous pressure are carried out using homogenizer
Power 22MPa；
(4) mixed liquor after homogeneous is subjected to ultra high temperature short time sterilization, the sterilization temperature of the ultra high temperature short time sterilization
For 130 DEG C, the time is to be cooled to 42 DEG C after 2s, sterilization；
(5) add lactic acid bacteria to be inoculated with, it is canned that the mixed liquor after inoculation carries out sub-bottle；
(6) mixed liquor after filling ferments under the conditions of 40 DEG C, and acidity stops fermentation when reaching 80 °, and 5 are placed in after fermentation
DEG C after-ripening 9h, finally packaging get product.
Evaluation identification：
Choose embodiment 1, embodiment 2, embodiment 3 and sour milk product common on the market identical in quality；Embodiment 1,
Embodiment 2, embodiment 3 are respectively as test group I, test group II and test group III；Control group is Yoghourt system common on the market
Product；
Then five dairy products criticisms teacher for obtaining national qualification card are invited to above-mentioned four set products commenting according to following table
Examine：
Standards of grading table：
| Scoring item | Standards of grading | Full marks |
| Mouthfeel | Smooth in taste, exquisiteness, just melt in the mouth | 30 |
| Smell | Fragrance with the strong milk fragrance of Yoghourt and respective components | 30 |
| Sour-sweet degree | Overall sour-sweet ratio is suitable, taste is coordinated | 10 |
| Nutritional ingredient | Nutrient containing biodiasmin and respective components | 30 |
Five dairy products criticisms teacher first sample the analysis for carrying out nutritional ingredient by corresponding detection device to above-mentioned four groups respectively,
And make record；Then five dairy products criticisms teacher each according to mutually different trial test order to above-mentioned four groups of carry out criticism (no
With order can reduce influence of the product of identical last trial test to next product)；Often taste after one group, pure water need to be passed through
Gargle, and interval 15 minutes (reduction sense of taste memory effect), the criticism of next group of progress；Complete after whole criticism, it is comprehensive to carry out
Scoring, it is specific as follows：
Criticism teacher 1：(trial test order is followed successively by test group I, test group II, test group III, control group)
| Mouthfeel | Smell | Sour-sweet degree | Nutritional ingredient | Total score | |
| Test group I | 26 | 24 | 7 | 25 | 82 |
| Test group II | 24 | 25 | 7 | 25 | 81 |
| Test group III | 29 | 28 | 9 | 27 | 93 |
| Control group | 22 | 20 | 9 | 21 | 72 |
Criticism teacher 2：(trial test order is followed successively by control group, test group II, test group I, test group III)
| Mouthfeel | Smell | Sour-sweet degree | Nutritional ingredient | Total score | |
| Test group I | 24 | 25 | 6 | 26 | 81 |
| Test group II | 25 | 24 | 8 | 25 | 82 |
| Test group III | 29 | 26 | 9 | 27 | 91 |
| Control group | 18 | 21 | 9 | 20 | 71 |
Criticism teacher 3：(trial test order is followed successively by test group III, control group, test group I, test group II)
| Mouthfeel | Smell | Sour-sweet degree | Nutritional ingredient | Total score | |
| Test group I | 23 | 27 | 7 | 25 | 82 |
| Test group II | 26 | 25 | 7 | 25 | 83 |
| Test group III | 27 | 29 | 9 | 27 | 92 |
| Control group | 19 | 20 | 9 | 18 | 66 |
Criticism teacher 4：(trial test order is followed successively by test group II, test group III, control group, test group I)
| Mouthfeel | Smell | Sour-sweet degree | Nutritional ingredient | Total score | |
| Test group I | 25 | 27 | 8 | 26 | 86 |
| Test group II | 24 | 25 | 8 | 25 | 82 |
| Test group III | 27 | 28 | 9 | 27 | 91 |
| Control group | 18 | 19 | 8 | 20 | 65 |
Criticism teacher 5：(trial test order is followed successively by test group II, test group I, test group III, control group)
| Mouthfeel | Smell | Sour-sweet degree | Nutritional ingredient | Total score | |
| Test group I | 25 | 24 | 7 | 27 | 83 |
| Test group II | 26 | 23 | 6 | 26 | 81 |
| Test group III | 29 | 28 | 8 | 28 | 93 |
| Control group | 21 | 21 | 9 | 20 | 71 |
The scoring of five dairy products criticisms teacher is integrated from above table, the scoring of three test groups is and right more than 80 points
According to group scoring at 70 points or so, therefore the relatively existing product of obtained product of the invention can be obtained in mouthfeel, smell, sour-sweet degree
There is advantage on the whole with nutritional ingredient.
In addition from three test groups in itself in view of, test group III five dairy products criticisms teacher scoring more than 90 points,
Other two test groups are in 80 stage by stage, it can thus be concluded that product prepared by the formula and preparation process of embodiment 3 is optimal
Product.
Claims (8)
1. a kind of auxotype lactic acid bacteria beverage, it is characterised in that be prepared from the following raw materials in parts by weight：8-12 parts of plain chocolate,
6-10 parts of chick-pea, 2-4 parts of xylosic alcohol powder, 2-4 parts of FOS, 1-2 parts of lactic acid bacteria, 0.5-1.0 parts of lotus leaf, 2-4 parts of durian,
0.5-1.0 parts of rde bean Ultramicro-powder, 2-4 parts of monkey mushroom bacterium Ultramicro-powder, 30-40 parts of distilled water.
2. auxotype lactic acid bacteria beverage according to claim 1, it is characterised in that the lactic acid bacteria by plant lactobacillus and
Other lactic acid bacterias in mass ratio 1:1 mixes.
3. auxotype lactic acid bacteria beverage according to claim 2, it is characterised in that other described lactic acid bacterias are by bifid bar
Bacterium, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, one or more of compositions of Lactobacillus casei.
4. auxotype lactic acid bacteria beverage according to claim 1, it is characterised in that by the raw material system of following parts by weight
Into：10 parts of plain chocolate, 10 parts of chick-pea, 4 parts of xylosic alcohol powder, 4 parts of FOS, 2 parts of lactic acid bacteria, 0.5 part of lotus leaf, 3 parts of durian,
1.0 parts of rde bean Ultramicro-powder, 4 parts of monkey mushroom bacterium Ultramicro-powder, 40 parts of distilled water.
5. a kind of preparation method of auxotype lactic acid bacteria beverage, it is characterised in that comprise the following steps：
(1) after the chick-pea cleaning for selecting full grains, it is placed in 80-100 DEG C of distilled water and boils 30min, takes out and drain after curing,
Room temperature is cooled to after peeling, FOS is added, and add the mass ratio 4 that distilled water carries out defibrination, distilled water and chick-pea:1；
Take out after durian meat and new new lotus leaf are cleaned the blanching 3-8min in 80 DEG C of distilled water, pull out and drain, be cooled to after room temperature with
Distilled water in mass ratio 1:3 ratio mixing mashing；
(2) rde bean and monkey mushroom bacterium are carried out to ultramicro grinding processing 40-45min under 30-40 DEG C of temperature conditionss, obtain red small
Beans Ultramicro-powder and monkey mushroom bacterium Ultramicro-powder；
(3) chickpea milk, durian lotus leaf slurry, rde bean Ultramicro-powder and the addition of monkey mushroom bacterium Ultramicro-powder are entered and breast is formed in plain chocolate
Product mixture, and xylosic alcohol powder is added in the mixture, homogeneous, 60-65 DEG C of homogenizing temperature, homogenization pressure are carried out using homogenizer
20-25MPa；
(4) mixed liquor after homogeneous is subjected to ultra high temperature short time sterilization, the sterilization temperature of the ultra high temperature short time sterilization is
130-135 DEG C, the time is to be cooled to 40-45 DEG C after 2-5s, sterilization；
(5) add lactic acid bacteria to be inoculated with, it is canned that the mixed liquor after inoculation carries out sub-bottle；
(6) mixed liquor after filling ferments under the conditions of 40~42 DEG C, and acidity stops fermentation when reaching 70~80 °, after fermentation
0~5 DEG C of 9~12h of after-ripening is placed in, finally packaging is got product.
6. the preparation method of auxotype lactic acid bacteria beverage according to claim 5, it is characterised in that the step (2)
Ultramicro grinding is processed as dry grinding or air-flowing type is crushed.
7. the preparation method of auxotype lactic acid bacteria beverage according to claim 5, it is characterised in that in the step (3)
60 DEG C of homogenizing temperature, homogenization pressure 22MPa.
8. the preparation method of auxotype lactic acid bacteria beverage according to claim 5, it is characterised in that the step (4) surpasses
The sterilization temperature of high-temperature instantaneous sterilization is 130 DEG C, and the time is 2s.
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| CN102986872A (en) * | 2012-12-28 | 2013-03-27 | 北京德青源农业科技股份有限公司 | Fermented egg yoghurt containing chickpeas and method for preparing egg yoghurt |
| CN103004983A (en) * | 2011-11-21 | 2013-04-03 | 山东省烟台农业学校 | Agaricus bisporus stem yoghourt processing technology |
| CN104996569A (en) * | 2015-08-07 | 2015-10-28 | 河南行知专利服务有限公司 | Flavor yogurt containing orange peels and orange peel extract and preparation method thereof |
| CN106070615A (en) * | 2016-06-21 | 2016-11-09 | 徐州工程学院 | A kind of Amygdalus communis Lamarck health care yoghourt and preparation method thereof |
| CN106819119A (en) * | 2017-03-28 | 2017-06-13 | 许昌学院 | A kind of Yam matrimony vine Yoghourt and preparation method thereof |
| CN106879820A (en) * | 2017-01-18 | 2017-06-23 | 徐州工程学院 | A kind of preparation method of fruit/vegetable yoghourt beans |
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2017
- 2017-07-14 CN CN201710574067.XA patent/CN107279291A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004983A (en) * | 2011-11-21 | 2013-04-03 | 山东省烟台农业学校 | Agaricus bisporus stem yoghourt processing technology |
| CN102986872A (en) * | 2012-12-28 | 2013-03-27 | 北京德青源农业科技股份有限公司 | Fermented egg yoghurt containing chickpeas and method for preparing egg yoghurt |
| CN104996569A (en) * | 2015-08-07 | 2015-10-28 | 河南行知专利服务有限公司 | Flavor yogurt containing orange peels and orange peel extract and preparation method thereof |
| CN106070615A (en) * | 2016-06-21 | 2016-11-09 | 徐州工程学院 | A kind of Amygdalus communis Lamarck health care yoghourt and preparation method thereof |
| CN106879820A (en) * | 2017-01-18 | 2017-06-23 | 徐州工程学院 | A kind of preparation method of fruit/vegetable yoghourt beans |
| CN106819119A (en) * | 2017-03-28 | 2017-06-13 | 许昌学院 | A kind of Yam matrimony vine Yoghourt and preparation method thereof |
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Application publication date: 20171024 |