CN107372827A - A kind of sour milk beverage yeast powder - Google Patents
A kind of sour milk beverage yeast powder Download PDFInfo
- Publication number
- CN107372827A CN107372827A CN201710780707.2A CN201710780707A CN107372827A CN 107372827 A CN107372827 A CN 107372827A CN 201710780707 A CN201710780707 A CN 201710780707A CN 107372827 A CN107372827 A CN 107372827A
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- Prior art keywords
- sour milk
- milk beverage
- yeast powder
- probiotics
- addition
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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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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to probiotic composition technical field, is related to a kind of sour milk beverage yeast powder, and formula includes the composition of following mass ratio：The 6wt% of zymophyte 2, the 6wt% of probiotics 2, the 1.5wt% of citric acid 0.1, the 1.5wt% of sodium citrate 0.1, the 90wt% of milk powder 70.The present invention is a kind of yeast powder suitable for Homemade sour milk beverage, and the viable bacteria content in the sour milk beverage yeast powder is high, and in addition to zymophyte, also sufficient amount, which can live, reaches human body intestinal canal and in the probiotics of intestinal colonisation；Citric acid compounds with sodium citrate, and addition is low, but can meet flavor, every demand of stability.
Description
Technical field
The present invention relates to probiotic composition technical field, more particularly to a kind of sour milk beverage yeast powder.
Background technology
Traditional sour milk beverage refer to using breast or dairy products as raw material, through in emulsion made from lactobacillus-fermented add water with
And the beverage that one or more of modulation of table sugar or sweetener, acid, fruit juice, plant extracts etc. form.It is according to it
It is no to divide into sterilization (non-viable bacteria) type by sterilization processing and do not sterilize (viable bacteria) type, sterilization lactic acid fungus drink fermentation process
In can produce some physiological activators such as organic acid, aromatic substance, antibiotics, SOD, cell membrane exo polysaccharides, organized enzyme, it is right
Body function has significant adjustment effect；Viable type sour milk beverage is in addition to the advantage with sterilization lactic acid fungus drink, portion
Divide and be also added with sufficient amount of probiotics, can live and reach enteron aisle and be colonized in enteron aisle, improve intestinal microenvironment, promote battalion
Decomposition, absorption and the utilization formed point, serum cholesterol level is reduced, immunity of organisms can be strengthened for a long time by drinking.
The flavor and stability of sour milk beverage are the two big key issues that it makes.Traditional sour milk beverage removes screening not
With strain reach outside particular flavor, also determine breast by adjusting appropriate sugar-acid ratio, kinds of organic acids and adjusting incense process
The flavor of acid bacteria beverage；And because the dispersed particle emulsified protein of sour milk beverage is very unstable, easy coagulation sedimentation, thus it is traditional
Sour milk beverage need to add appropriate chelating agent, stabilizer, to control Ca2+Deng influence, make beverage suspended particles stabilize, shape
Into uniform colloidal state；Another traditional sour milk beverage is the acidic beverages formed with acidified milk dilution, its fermentation time length, is made
Make complex process, commercially available sterilization lactic acid fungus drink needs through sterilization processing, its nutritive value is then big to extend the shelf life before dispatching from the factory
Give a discount, viable bacteria property sour milk beverage reaches 10 for viable count of lactobacillus in guarantee shelf life6Cfu/ml, need under refrigerated conditions
Transport, sale and storage, cost is high, and storage time is short.
So exploitation it is a kind of can the yeast powder of Homemade sour milk beverage accord with the demands of the market.
The content of the invention
It is a primary object of the present invention to provide a kind of special taste and sour milk beverage yeast powder.
The present invention is achieved through the following technical solutions above-mentioned purpose：A kind of sour milk beverage yeast powder, formula include as follows
The composition of mass ratio：
Specifically, the zymophyte includes at least one of lactobacillus bulgaricus or streptococcus thermophilus.
Specifically, the probiotics includes at least one of Lactobacillus rhamnosus, lactobacillus acidophilus or Lactobacillus casei.
Further, 0.1-0.7wt% steviol glycoside is also included in formula.
Further, 8-15wt% brown sugar powder is also included in formula.
The beneficial effect of technical solution of the present invention is：
1st, the present invention is a kind of yeast powder suitable for Homemade sour milk beverage, in the sour milk beverage yeast powder
Viable bacteria content is high, and in addition to zymophyte, also sufficient amount, which can live, reaches human body intestinal canal and in the probiotics of intestinal colonisation；Lemon
Acid compounds with sodium citrate, and addition is low, but can meet flavor, every demand of stability.
2nd, any stabilizer and preservative are not added, can be fermented at any time, and pure taste is nutritious, and can promote enteron aisle
Health.
3rd, the more commercially available sour milk beverage storage of sour milk beverage yeast powder is convenient, and long shelf-life is more healthy, compensate for city
The deficiency and vacancy of sour milk beverage are sold, there is great market value.
4th, do not absorbed after steviol glycoside intake human body, do not produce heat, coordinate with citric acid, have dissipation effect to rear taste
Fruit.
3rd, brown sugar powder, with steviol glycoside compounding use, can obtain sweet taste multiplication in addition to the peculiar color and luster of sour milk beverage is given
Effect, making sour milk beverage, taste is better.
Embodiment
Bacterium powder used in the present invention is provided by Danisco (China) Co., Ltd, and citric acid and sodium citrate are by Weifang Ying Xuan
Industrial Co., Ltd. provides.
This sour milk beverage yeast powder packs fermented bacterium and other raw material subpackages, make viable bacteria storage carrier have compared with
Low water activity, so as to have higher resistance, without Refrigerated Transport, more commercially available viable type sour milk beverage shipping storage
Convenient, viable bacteria content is high, and zymophyte (lactobacillus bulgaricus, streptococcus thermophilus) can reach 107Cfu/g, also additionally it with the addition of
107Cfu/g probiotics (Lactobacillus rhamnosus, lactobacillus acidophilus, the cheese breast bar that can reach enteron aisle and be colonized in enteron aisle
Bacterium), promote intestinal health.
Steviol glycoside replaces traditional sugar source such as sucrose, and steviol glycoside is the sweetener of natural diet, and sugariness is sucrose
200-300 times, but calorie value is only the 1/300 of sucrose, is not absorbed after taking in human body, does not produce heat, can be used as fat suffer from
The optimal drink of person.
The present invention is described in further detail with reference to specific embodiment.
Embodiment 1~8：
It is formulated according to table 1 and prepares raw material, mushroom raw material separately mixes with other raw materials.Because fermented bacterium and other raw materials
Subpackage is packed, and makes the storage carrier of viable bacteria have relatively low water activity, so as to have higher resistance, is transported without refrigerating
It is defeated, more commercially available viable type sour milk beverage shipping storage facility.
Table 1
Unit：Wt%
Two groups of raw materials are mixed again during use, fermentation process is carried out according to the fermentation time of table 2, detects clump count, observation
With the presence or absence of flocculation, then extract 10 triers and sensory evaluation is carried out to the yeast powder of embodiment 1~8 fermentation gained sour milk beverage
(score value takes 1-10 integers), average is taken, while using commercially available fresh sterilization lactic acid fungus drink as reference examples, fill in table 2.
Table 2
As shown in Table 2, the far super reference examples of number of viable after yeast powder fermentation of the present invention, in the absence of flocculation, stability is high, and
And mouthfeel more gets consumer reception.And reference examples are compared, embodiment does not add any stabilizer and preservative, can send out at any time
Ferment, pure taste is nutritious, and can promote intestinal health, is adapted to Homemade sour milk beverage.It compensate for commercially available lactic acid bacteria
The deficiency and vacancy of beverage, there is great market value.
Commercially available sour milk beverage typically modulates flavor with acid such as citric acid or sodium citrate, to reach sufficient wind
Taste, the addition of acid is also more, and need to ensure stability with stabilizer or chelating agent.And this sour milk beverage yeast powder
Because of direct fermentation, citric acid and sodium citrate addition are very few, and flavor is then insufficient；Citric acid addition is excessive, and zymotic fluid can wad a quilt with cotton
Retrogradation is formed sediment, and sodium citrate addition is excessive, and fermentation time can increase, and can influence to ferment.Therefore this sour milk beverage yeast powder is adopted
Compounded with citric acid and sodium citrate, while reduce addition, the particular flavor of sour milk beverage can be reached, in turn ensure that drink
The stability of material, without adding stabilizer or chelating agent.
The citric acid added in this sour milk beverage has obvious dissipation effect to the rear taste of steviol glycoside, and brown sugar powder is removed and given
Outside the peculiar color and luster of sour milk beverage, with steviol glycoside compounding use, sweet taste multiplication effect can be obtained, makes the flavor of sour milk beverage
More preferably.
Above-described is only some embodiments of the present invention.For the person of ordinary skill of the art, not
On the premise of departing from the invention design, various modifications and improvements can be made, these belong to the protection model of the present invention
Enclose.
Claims (5)
1. a kind of sour milk beverage yeast powder, it is characterised in that formula includes the composition of following mass ratio：
2. sour milk beverage yeast powder according to claim 1, it is characterised in that：The zymophyte includes bulgarian milk
At least one of bacillus or streptococcus thermophilus.
3. sour milk beverage yeast powder according to claim 1, it is characterised in that：The probiotics includes rhamnose breast bar
At least one of bacterium, lactobacillus acidophilus or Lactobacillus casei.
4. according to any described sour milk beverage yeast powder of claim 1-3, it is characterised in that：Also include 0.1- in formula
0.7wt% steviol glycoside.
5. sour milk beverage yeast powder according to claim 4, it is characterised in that：It is also black including 8-15wt% in formula
Icing Sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710780707.2A CN107372827A (en) | 2017-09-01 | 2017-09-01 | A kind of sour milk beverage yeast powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710780707.2A CN107372827A (en) | 2017-09-01 | 2017-09-01 | A kind of sour milk beverage yeast powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107372827A true CN107372827A (en) | 2017-11-24 |
Family
ID=60349178
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710780707.2A Pending CN107372827A (en) | 2017-09-01 | 2017-09-01 | A kind of sour milk beverage yeast powder |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994099A (en) * | 2006-12-31 | 2007-07-11 | 内蒙古伊利实业集团股份有限公司 | A yoghurt powder |
| CN101218953A (en) * | 2008-01-21 | 2008-07-16 | 广州合诚实业有限公司 | Acidic milk jelly foods and method for producing the same |
| CN101422194A (en) * | 2008-10-31 | 2009-05-06 | 上海双金生物科技有限公司 | Yoghourt powder |
| CN103749678A (en) * | 2013-12-27 | 2014-04-30 | 润盈生物工程（上海）有限公司 | Domestic yoghurt fermented powder and method for preparing yoghurt by using yoghurt fermented powder |
| CN105379835A (en) * | 2015-10-30 | 2016-03-09 | 佛山市三水健力宝贸易有限公司 | Preparation method and formula of lactic acid bacterium milk-flavored beverage |
| CN106343017A (en) * | 2016-08-22 | 2017-01-25 | 徐州统食品工业有限公司 | Double-fermentation lactobacillus beverage and preparation method thereof |
| CN106615218A (en) * | 2016-12-30 | 2017-05-10 | 北京三元食品股份有限公司 | Yoghurt powder, yoghurt formula powder and production method of yoghurt powder |
-
2017
- 2017-09-01 CN CN201710780707.2A patent/CN107372827A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994099A (en) * | 2006-12-31 | 2007-07-11 | 内蒙古伊利实业集团股份有限公司 | A yoghurt powder |
| CN101218953A (en) * | 2008-01-21 | 2008-07-16 | 广州合诚实业有限公司 | Acidic milk jelly foods and method for producing the same |
| CN101422194A (en) * | 2008-10-31 | 2009-05-06 | 上海双金生物科技有限公司 | Yoghourt powder |
| CN103749678A (en) * | 2013-12-27 | 2014-04-30 | 润盈生物工程（上海）有限公司 | Domestic yoghurt fermented powder and method for preparing yoghurt by using yoghurt fermented powder |
| CN105379835A (en) * | 2015-10-30 | 2016-03-09 | 佛山市三水健力宝贸易有限公司 | Preparation method and formula of lactic acid bacterium milk-flavored beverage |
| CN106343017A (en) * | 2016-08-22 | 2017-01-25 | 徐州统食品工业有限公司 | Double-fermentation lactobacillus beverage and preparation method thereof |
| CN106615218A (en) * | 2016-12-30 | 2017-05-10 | 北京三元食品股份有限公司 | Yoghurt powder, yoghurt formula powder and production method of yoghurt powder |
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