CN107373230A - 一种柠檬低聚糖乳酸菌饮料 - Google Patents
一种柠檬低聚糖乳酸菌饮料 Download PDFInfo
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- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 65
- 229920001542 oligosaccharide Polymers 0.000 title claims abstract description 39
- 150000002482 oligosaccharides Chemical class 0.000 title claims abstract description 39
- 235000011497 sour milk drink Nutrition 0.000 title claims abstract description 31
- 244000248349 Citrus limon Species 0.000 title claims abstract 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 29
- 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 claims abstract description 25
- 235000013373 food additive Nutrition 0.000 claims abstract description 17
- 239000002778 food additive Substances 0.000 claims abstract description 17
- 235000020167 acidified milk Nutrition 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 239000008103 glucose Substances 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 46
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 239000000839 emulsion Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 241000186660 Lactobacillus Species 0.000 claims description 10
- 229940039696 lactobacillus Drugs 0.000 claims description 10
- 239000000725 suspension Substances 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 claims description 2
- DSLZVSRJTYRBFB-DUHBMQHGSA-N galactaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O DSLZVSRJTYRBFB-DUHBMQHGSA-N 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 4
- 108010011485 Aspartame Proteins 0.000 description 4
- 244000199866 Lactobacillus casei Species 0.000 description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 description 4
- 229960004998 acesulfame potassium Drugs 0.000 description 4
- 235000010358 acesulfame potassium Nutrition 0.000 description 4
- 239000000619 acesulfame-K Substances 0.000 description 4
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 4
- 239000000605 aspartame Substances 0.000 description 4
- 235000010357 aspartame Nutrition 0.000 description 4
- 229960003438 aspartame Drugs 0.000 description 4
- 229960004106 citric acid Drugs 0.000 description 4
- 235000015165 citric acid Nutrition 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 229940017800 lactobacillus casei Drugs 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 229960000292 pectin Drugs 0.000 description 4
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical group [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 239000001509 sodium citrate Substances 0.000 description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 4
- 229960001790 sodium citrate Drugs 0.000 description 4
- 235000011083 sodium citrates Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
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Abstract
一种柠檬低聚糖乳酸菌饮料,它涉及食品饮料加工领域,具体涉及一种柠檬低聚糖乳酸菌饮料,它是按下述重量份数配比:柠檬果汁5‑10份、发酵乳0.5‑1份、白砂糖0.2‑0.4份、低聚果糖0.3‑0.7份、葡萄糖1‑2份、食品添加剂0.02‑0.04份、食用香精0.02‑0.04份混合而成;本发明的有益效果:本柠檬低聚糖乳酸菌饮料增加了柠檬果汁,采用低聚果糖,对助消化有显著效果。
Description
技术领域
本发明涉及食品饮料加工领域,具体涉及一种柠檬低聚糖乳酸菌饮料。
背景技术
乳酸菌饮料即以鲜乳或乳制品为原料经乳酸菌类培养发酵制得的乳液中加入水、糖液等调制而成得制品。成品中蛋白质含量不低于7g/L的称为乳酸菌饮料。
市面上的乳酸菌饮料助消化效果不明显,针对这一现状,这里提供一种柠檬低聚糖乳酸菌饮料以解决这一问题。
发明内容
本发明的目的在于针对现有技术的缺陷和不足,提供一种柠檬低聚糖乳酸菌饮料。
为实现上述目的,本发明采用以下技术方案是:柠檬低聚糖乳酸菌饮料按下述重量份数配比:柠檬果汁5-10份、发酵乳0.5-1份、白砂糖0.2-0.4份、低聚果糖0.3-0.7份、葡萄糖1-2份、食品添加剂0.02-0.04份、食用香精0.02-0.04份混合而成。
所述的发酵乳成分为脱脂奶粉和干酪乳杆菌。
所述的食品添加剂是由果胶、阿斯巴甜、安赛蜜、柠檬酸、柠檬酸钠、山梨酸钾组成。
柠檬低聚糖乳酸菌饮料是通过以下制备方法:(1)将发酵乳加入50-60℃的适量水中搅拌均匀,然后添加白砂糖、低聚果糖、葡萄糖,经杀菌、降温,发酵10小时,制得发酵乳液1备用;(2)食品添加剂溶于70-90℃的水中进行杀菌,保温10-20min,后冷却至5-7℃,制得糖液2备用;(3)将柠檬果肉打成汁并过滤制得柠檬汁3备用;(4)将发酵乳液1、糖液2、柠檬汁3混合搅拌均匀后加入食用香精,即得柠檬低聚糖乳酸菌液;(5)将柠檬低聚糖乳酸菌液进行灌装,放入冷藏5-7℃,最终制得柠檬低聚糖乳酸菌饮料。
本发明的有益效果:本柠檬低聚糖乳酸菌饮料增加了柠檬果汁,采用低聚果糖,对助消化有显著效果。
具体实施方式
下面结合具体实施方式对本发明作进一步详细的描述:
实施例1
柠檬低聚糖乳酸菌饮料按下述重量份数配比:柠檬果汁5份、发酵乳0.5份、白砂糖0.2份、低聚果糖0.3份、葡萄糖1份、食品添加剂0.02份、食用香精0.02份混合而成。
所述的发酵乳成分为脱脂奶粉和干酪乳杆菌。
所述的食品添加剂是由果胶、阿斯巴甜、安赛蜜、柠檬酸、柠檬酸钠、山梨酸钾组成。
柠檬低聚糖乳酸菌饮料是通过以下制备方法:(1)将发酵乳加入50℃的适量水中搅拌均匀,然后添加白砂糖、低聚果糖、葡萄糖,经杀菌、降温,发酵10小时,制得发酵乳液1备用;(2)食品添加剂溶于70℃的水中进行杀菌,保温10min,后冷却至5℃,制得糖液2备用;(3)将柠檬果肉打成汁并过滤制得柠檬汁3备用;(4)将发酵乳液1、糖液2、柠檬汁3混合搅拌均匀后加入食用香精,即得柠檬低聚糖乳酸菌液;(5)将柠檬低聚糖乳酸菌液进行灌装,放入冷藏5℃,最终制得柠檬低聚糖乳酸菌饮料。
本发明的有益效果:本柠檬低聚糖乳酸菌饮料增加了柠檬果汁,采用低聚果糖,对助消化有显著效果。
实施例2
柠檬低聚糖乳酸菌饮料按下述重量份数配比:柠檬果汁10份、发酵乳1份、白砂糖0.4份、低聚果糖0.7份、葡萄糖2份、食品添加剂0.04份、食用香精0.04份混合而成。
所述的发酵乳成分为脱脂奶粉和干酪乳杆菌。
所述的食品添加剂是由果胶、阿斯巴甜、安赛蜜、柠檬酸、柠檬酸钠、山梨酸钾组成。
柠檬低聚糖乳酸菌饮料是通过以下制备方法:(1)将发酵乳加入60℃的适量水中搅拌均匀,然后添加白砂糖、低聚果糖、葡萄糖,经杀菌、降温,发酵10小时,制得发酵乳液1备用;(2)食品添加剂溶于90℃的水中进行杀菌,保温20min,后冷却至7℃,制得糖液2备用;(3)将柠檬果肉打成汁并过滤制得柠檬汁3备用;(4)将发酵乳液1、糖液2、柠檬汁3混合搅拌均匀后加入食用香精,即得柠檬低聚糖乳酸菌液;(5)将柠檬低聚糖乳酸菌液进行灌装,放入冷藏7℃,最终制得柠檬低聚糖乳酸菌饮料。
本发明的有益效果:本柠檬低聚糖乳酸菌饮料增加了柠檬果汁,采用低聚果糖,对助消化有显著效果。
实施例3
柠檬低聚糖乳酸菌饮料按下述重量份数配比:柠檬果汁8份、发酵乳0.8份、白砂糖0.3份、低聚果糖0.5份、葡萄糖1.5份、食品添加剂0.03份、食用香精0.03份混合而成。
所述的发酵乳成分为脱脂奶粉和干酪乳杆菌。
所述的食品添加剂是由果胶、阿斯巴甜、安赛蜜、柠檬酸、柠檬酸钠、山梨酸钾组成。
柠檬低聚糖乳酸菌饮料是通过以下制备方法:(1)将发酵乳加入55℃的适量水中搅拌均匀,然后添加白砂糖、低聚果糖、葡萄糖,经杀菌、降温,发酵10小时,制得发酵乳液1备用;(2)食品添加剂溶于80℃的水中进行杀菌,保温15min,后冷却至6℃,制得糖液2备用;(3)将柠檬果肉打成汁并过滤制得柠檬汁3备用;(4)将发酵乳液1、糖液2、柠檬汁3混合搅拌均匀后加入食用香精,即得柠檬低聚糖乳酸菌液;(5)将柠檬低聚糖乳酸菌液进行灌装,放入冷藏6℃,最终制得柠檬低聚糖乳酸菌饮料。
本发明的有益效果:本柠檬低聚糖乳酸菌饮料增加了柠檬果汁,采用低聚果糖,对助消化有显著效果。
以上所述,仅用以说明本发明的技术方案而非限制,本领域普通技术人员对本发明的技术方案所做的其它修改或者等同替换,只要不脱离本发明技术方案的精神和范围,均应涵盖在本发明的权利要求范围当中。
Claims (5)
1.一种柠檬低聚糖乳酸菌饮料,其特征在于:它是按下述重量份数配比:柠檬果汁5-10份、发酵乳0.5-1份、白砂糖0.2-0.4份、低聚果糖0.3-0.7份、葡萄糖1-2份、食品添加剂0.02-0.04份、食用香精0.02-0.04份混合而成。
2.根据权利要求1所述的一种柠檬低聚糖乳酸菌饮料,其特征在于:它是按下述重量份数配比:柠檬果汁5份、发酵乳0.5份、白砂糖0.2份、低聚果糖0.3份、葡萄糖1份、食品添加剂0.02份、食用香精0.02份混合而成。
3.根据权利要求1所述的一种柠檬低聚糖乳酸菌饮料,其特征在于:它是按下述重量份数配比:柠檬果汁10份、发酵乳1份、白砂糖0.4份、低聚果糖0.7份、葡萄糖2份、食品添加剂0.04份、食用香精0.04份混合而成。
4.根据权利要求1所述的一种柠檬低聚糖乳酸菌饮料,其特征在于:它是按下述重量份数配比:柠檬果汁8份、发酵乳0.8份、白砂糖0.3份、低聚果糖0.5份、葡萄糖1.5份、食品添加剂0.03份、食用香精0.03份混合而成。
5.一种柠檬低聚糖乳酸菌饮料,其特征在于:柠檬低聚糖乳酸菌饮料是通过以下制备方法:(1)将发酵乳加入50-60℃的适量水中搅拌均匀,然后添加白砂糖、低聚果糖、葡萄糖,经杀菌、降温,发酵10小时,制得发酵乳液1备用;(2)食品添加剂溶于70-90℃的水中进行杀菌,保温10-20min,后冷却至5-7℃,制得糖液2备用;(3)将柠檬果肉打成汁并过滤制得柠檬汁3备用;(4)将发酵乳液1、糖液2、柠檬汁3混合搅拌均匀后加入食用香精,即得柠檬低聚糖乳酸菌液;(5)将柠檬低聚糖乳酸菌液进行灌装,放入冷藏5-7℃,最终制得柠檬低聚糖乳酸菌饮料。
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CN105192064A (zh) * | 2014-09-30 | 2015-12-30 | 石家庄君乐宝乳业有限公司 | 嗜酸乳杆菌和双歧杆菌发酵活性乳酸菌饮料及其制备方法 |
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