CN107455635A - A kind of gassiness type fermented whey albumen transparent beverage and preparation method thereof - Google Patents
A kind of gassiness type fermented whey albumen transparent beverage and preparation method thereof Download PDFInfo
- Publication number
- CN107455635A CN107455635A CN201710891539.4A CN201710891539A CN107455635A CN 107455635 A CN107455635 A CN 107455635A CN 201710891539 A CN201710891539 A CN 201710891539A CN 107455635 A CN107455635 A CN 107455635A
- Authority
- CN
- China
- Prior art keywords
- beverage
- whey albumen
- transparent
- type fermented
- gassiness
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/54—Mixing with gases
-
- 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
-
- 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
Abstract
The invention provides a kind of gassiness type fermented whey albumen transparent beverage and preparation method thereof, the beverage includes the raw material of following weight/mass percentage composition：Fermented base material A 20 80%, stabilizer 0.05 0.5%, sweetener 0.001 18%, moisturizing to 100%, and CO is filled with the beverage2The volume fraction of gas is 5 40%.Its preparation method comprises the following steps：The raw material of above-mentioned weight/mass percentage composition is mixed, sterilized, cooling, is filled with CO2Gas, produced after filling.Gassiness type fermented whey albumen transparent beverage high protein provided by the invention, zero fat, gassiness, have very high stability, and color is transparent, clean taste, sweet and sour taste, industrialized production can be smoothed out, has filled up existing market without type games beverage actually apotrophic present situation of fermenting.
Description
Technical field
The invention belongs to field of dairy products, and in particular to a kind of gassiness type fermented whey albumen transparent beverage and its preparation side
Method.
Background technology
Lactalbumin is a kind of important protein composition from milk, has that nutritive value is high, easy to digest absorb, contains
There is the features such as various active composition, be one of generally acknowledged human body good protein replenishers.PURE WHEY enjoys body-building and fortune
Moving group's dotes on.Fermentation type milk product is due to making protein more refine, while the metabolite that fermentation is brought often is thought
Health can be more beneficial for, while the lactic acid tart flavour that fermentation is brought is more naturally, therefore the dairy products through everfermentation are also extensively consumed
Person likes.
Sports drink is that sports drink is prepared the characteristics of consumption according to physiology during motion, can targetedly be mended
The part nutrition lost during motion is filled, holding is played, improves locomitivity, the effect of micro fatigue crack, generally adds after accelerated motion
The material added has the materials such as carbohydrate, vitamin, electrolyte and taurine, inositol.And generally acknowledged most important battalion
Support matter protein etc. often content it is less, even without mainly due to the usual stability of the beverage systems containing protein
More difficult control, it usually needs a certain amount of stabilizer, be specially protein it is higher in the case of, so often have certain viscous
Degree, big mouth is drunk after uncomfortable resultant motion.
Inflated in beverage, obvious or even strong brake mouthfeel can be brought to feel to consumer, different sensory experiences is brought, be
The product that one kind is extensively liked by consumer, such as cola, Sprite, Jilibao, then such product is due to comprising only sugar and without most
Important nutriment-protein, and enjoy and denounce, American-European countries is even received with heavy taxation to such product.Protein-based product
Because itself is different from syrup, it is generally the case that in milk beverage, protein stabilization just needs certain stabilizer, after inflation,
Stability is often worse, therefore there is presently no the product of the fizz containing protein.
Therefore, still lack a kind of energy gassiness type at present, containing albumen, clean taste, sport people, or even general population can be given
The drink of good protein is supplemented, especially fermented good protein drink, this is that those skilled in the art are urgently to be resolved hurrily
The problem of.
The content of the invention
Based on above-mentioned technical problem, the present invention provides a kind of gassiness type fermented whey albumen transparent beverage and its preparation side
Method.
Specifically, on the one hand, the invention provides a kind of gassiness type fermented whey albumen transparent beverage, the beverage include with
The raw material of lower weight/mass percentage composition：Base material A of fermenting 20-80%, stabilizer 0.05-0.5%, sweetener 0.001-18%, moisturizing
To 100%, CO is filled with the beverage2The volume fraction of gas is 5-40%；Base material A of fermenting includes following weight/mass percentage composition
Raw material：Sepg whey albumen 0.5-5%, sugared 0.1-6%, leavening 1 × 106-1×109Cfu/mL, moisturizing to 100%.Separation
The content of protein is high in lactalbumin so that the protein containing high content in obtained lactalbumin drink, zero fat；Should
Beverage gassiness, clean taste, sweet and sour taste, and there is very high stability.
Further, the beverage also includes n-octacosanol, and the weight/mass percentage composition of n-octacosanol is 0.1-1%.Two
Octadecanol can promote the protein in sepg whey albumen to be absorbed by the body, and n-octacosanol can reduce the life of lactic acid
Into there is certain antifatigue effect, suitable sport people is drunk.
Further, the stabilizer includes pectin, soybean polyoses, agar, starch, sodium alginate, carboxymethyl cellulose
It is more than sodium, locust bean gum, PGA and one or both of carragheen and gellan gum.The stabilizer cooperates with work with other components
With making the beverage products that finally give transparent limpid, stability is good.
Further, the leavening is lactobacillus bulgaricus and/or streptococcus thermophilus.The ferment-fermented sugar,
It is also beneficial to the hydrolysis of protein in sepg whey albumen.
Second aspect, additionally provide a kind of preparation method of the gassiness type fermented whey albumen transparent beverage, this method
Comprise the following steps：
(1) sepg whey albumen, sweetener are after dispensing, sterilization, cooling, and addition leavening is fermented, secondary cooling
After obtain ferment base material A；
(2) after mixing stabilizer, sweetener and water, cooling, mixed liquor is obtained；
(3) fermentation base material A is mixed with mixed liquor, adjusts pH to 3.0-4.2 using acidity regulator, homogeneous, sterilize, it is cold
But, it is filled with CO2Gas, the gassiness type fermented whey albumen transparent beverage is obtained after filling.
The preparation method, by using the raw material necessarily matched, second batch, so as to obtain a kind of gassiness type acidified milk
Albumin transparent beverage, the beverage clear is penetrating, gassiness, contains fermentating metabolism product, zero fat, sweet and sour taste.
Further, in step (1), the temperature of cooling is 37-45 DEG C, and the temperature of fermentation is 37-45 DEG C, secondary cooling
Temperature is 2-30 DEG C.
Further, in step (2), mix as 60-80 DEG C of stirring or circulation 15-30min.Under certain conditions, make
Raw material is obtained rapidly to be well mixed.
Further, in step (3), acidity regulator includes one in malic acid, lactic acid, phosphoric acid, citric acid, glacial acetic acid
Kind is two or more.The acidity regulator changes the acidity of beverage and improves the taste and flavor of beverage.
Further, in step (3), the temperature of homogeneous is 54-66 DEG C, and the temperature of sterilization is 85-137 DEG C, the temperature of cooling
Spend for 4-30 DEG C.The homogeneous makes stock dispersion thing be evenly distributed, and the sterilization is avoided that harmful microbe pollutes, described cold
But obtained beverage is made to cool to required temperature.
Further, it is described to be filled with CO in step (3)2Gas is to utilize carbon dioxide and the progress of water mixed processing device
Inflation is handled, and the pressure in tank body is maintained at 0.1-0.7bar.
Compared with prior art, the present invention creatively provides a kind of gassiness type fermented whey albumen transparent beverage, should
Beverage high protein, zero fat, gassiness, have very high stability, and color is transparent, clean taste, sweet and sour taste, Ke Yishun
Profit carries out industrialized production, has filled up existing market without type games beverage actually apotrophic present situation of fermenting.
Embodiment
Technical solution of the present invention is illustrated to be clearer, the skill below in conjunction with embodiment to the present invention
Art scheme is further elaborated：
Why all the time on the market all without the transparent lactalbumin drink for class of really fermenting, inventor is by grinding
Study carefully, think and be primarily present formula and technologic problem, be specifically：
1st, the liquid that beverage is generally neutral or acidity, color are transparent, the in-mind anticipation to consumer are often hungered and thirst, stopped
Spare time, and dairy products, due to factors such as protein, fat, lactose solid contents, color is usually muddy shape, the in-mind anticipation to consumer
It is that it is nutriment, rather than the beverage edible as amusement and leisure, generally as being drunk before going with rice or bread or sleeping, will not give pleasure to again
Dairy products and its beverage are considered when happy leisure.And if adding albumen element simply in dairy products, often still muddy shape
State.
2nd, common milk and milk-contained drink generally more or less contain certain lactose, easily cause body after consumer is edible
Body is uncomfortable, has resulted in many consumers and the dairy products using white casse shape as representative configuration are kept someone at a respectful distance.
3rd, in terms of mouthfeel, lactoprotein is except milk is in liquid environment under normal circumstances, easy unstable, easy shape
Into precipitation, this just needs to add some stabilizers or thickener comes and protected protein, and it is thicker to easily cause mouthfeel, if protein
Content is higher, is easier to cause precipitation or mouthfeel partially thick and heavy, is not suitable for big mouth and drinks.Particularly protein-based product is due to this
Body is different from syrup, it is generally the case that after inflation, gas can destroy the colloidal formed to the drink containing protein
State, stability are often worse.
Therefore inventor passes through creative work, in a specific embodiment, there is provided a kind of gassiness type fermentation
Lactalbumin transparent beverage, the beverage include the raw material of following weight/mass percentage composition：Base material A of fermenting 20-80%, stabilizer
0.05-0.5%, sweetener 0.001-18%, moisturizing to 100%, CO are filled with the beverage2The volume fraction of gas is 5-
40%；Fermentation base material A includes the raw material of following weight/mass percentage composition：Sepg whey albumen 0.5-5%, sweetener 0.003-
17%th, leavening 1 × 106-1×109Cfu/mL, moisturizing to 100%.
Further, the beverage also includes n-octacosanol, and the weight/mass percentage composition of n-octacosanol is 0.1-1%.Two
Octadecanol can promote the protein in sepg whey albumen to be absorbed by the body, and n-octacosanol can reduce lactic acid
Generation, has certain antifatigue effect, suitable sport people is drunk.
Further, the stabilizer includes pectin, soybean polyoses, agar, starch, sodium alginate, carboxymethyl cellulose
More than sodium, locust bean gum, PGA and one or both of carragheen and gellan gum, addition 0.05-0.5%, it is preferably
More than one or both of pectin, soybean polyoses and agar, preferable addition is 0.2-0.4%, more preferably pectin and
One or both of soybean polyoses, addition 0.25-0.35%.The stabilizer acts synergistically with other components, makes most
The beverage products obtained eventually are transparent limpid, and stability is good.
Further, the sweetener include white granulated sugar, fructose, fructose syrup, arabinose, xylitol, antierythrite,
D-sorbite, Aspartame, acesulfame potassium, neotame, it is more than one or both of Sucralose, steviol glycoside, and usage amount accords with
Close and limited the quantity in GB2760, preferably white granulated sugar, fructose, fructose syrup, arabinose, xylitol, antierythrite, sorbose
Alcohol, Aspartame, acesulfame potassium, neotame, it is more than one or both of Sucralose, steviol glycoside；More preferably white granulated sugar, fruit
Sugar, fructose syrup, arabinose, Aspartame, acesulfame potassium, Sucralose, it is one or more kinds of in steviol glycoside, most preferably
For one or two in white granulated sugar and fructose syrup.Preferable sugared content is 0.003-17%, and more content is 5-16%, most
Good content is 12%.The sweetener adds the sweet taste of beverage and improves the taste and flavor of beverage.
Further, the beverage also includes other additives, the additive include flavor substance, pigment, fruit juice,
It is more than one or both of prebiotics, electrolyte, taurine, lysine, inositol, niacinamide, vitamin.Preferably malt
Dextrin and prebiotics, it is more preferably prebiotics.Above-mentioned flavor substance is preferably flavoring essence.Prebiotics is preferably chrysanthemum
Powder.The addition of additive is 0-2%, preferably 0.5-1.8%, is more preferably 0.7-1.2%, is most preferably 1%.
Further, sepg whey albumen refers to PURE WHEY of the protein content of whey more than 90%, preferably adds
Dosage is 0.5-5%, and more preferably addition is 1-4%, and optimal addition is 2%, remaining moisturizing to 100%, herein hundred
Divide than referring to account for the percentage in raw material A.Sugar is included but is not limited only to more than one or both of glucose and lactose, preferably
Addition be 0.05-6%, more preferably addition is 1.5-3%, and optimal addition is 2%, remaining moisturizing to 100%, this
The percentage at place refers to account for the percentage in raw material A.The content of protein is high in sepg whey albumen so that obtained whey egg
Protein containing high content in white beverage.
Further, the leavening is that national correlation department provides to allow one in the strain that uses in food service industry
Kind is two or more, is preferably comprised lactobacillus bulgaricus (Lactobacillus bulgaricus) and/or thermophilus
Bacterium (Streptococcus thermophilus)；More preferably it is lactobacillus bulgaricus, is most preferably lactobacillus bulgaricus
And streptococcus thermophilus.The addition of leavening is preferably 1 × 106-1×109Cfu/mL, it is more preferably 2 × 106-6×
107Cfu/mL, it is most preferably 9 × 106Cfu/mL, above-mentioned cfu/mL are the number of viable in every milliliter of fermentation base material A raw material.
Viable bacteria herein only refers to by adding leavening the viable bacteria brought into.The ferment-fermented sugar, is also beneficial to sepg whey egg
The hydrolysis of protein in white.
In another particular embodiment of the invention, there is provided a kind of preparation side of gassiness type fermented whey albumen transparent beverage
Method, this method comprise the following steps：
(1) sepg whey albumen, sweetener are after dispensing, sterilization, cooling, and addition leavening is fermented, secondary cooling
After obtain ferment base material A；
(2) after mixing stabilizer, sweetener and water, cooling, mixed liquor is obtained；
(3) fermentation base material A is mixed with mixed liquor, adjusts pH to 3.0-4.2 using acidity regulator, homogeneous, sterilize, it is cold
But, it is filled with CO2Gas, the gassiness type fermented whey albumen transparent beverage is obtained after filling.
(1), (2) in above-mentioned steps, the label of (3) are not used in the order for limiting each step in preparation method, method
In each step, as long as in logic rationally, the order of each step can change.For example, above-mentioned step (1) can be with step
(2) while independently carry out；In another example step (2) is carried out before being placed on step (1).
The preparation method, by using the raw material necessarily matched, second batch, so as to obtain a kind of gassiness type acidified milk
Albumin transparent beverage, the beverage clear is penetrating, containing gas, containing fermentating metabolism product, zero fat, sweet and sour taste, overturns
Current consumer recognizes to the sense organ of dairy products, can expand the edible occasion of dairy products and edible purpose.In addition, in conjunction with the embodiments
Also show, using the dairy beverage obtained by above-mentioned gassiness type fermented whey albumen transparent beverage composition, appearance luster,
Structural state, mouthfeel, flavor, sour-sweet degree etc. are superior to existing yogurt, milk-contained drink and normal transparent beverage on the market,
The sense organ higher than existing beverage and experience.
In addition, when adding leavening, probiotics can also be added simultaneously.Probiotics is selected from national correlation department regulation and permitted
Perhaps use and generally acknowledge more than one or both of strain with prebiotic function in food service industry, preferably selected from not tally
Bifidobacterium (Bifidobacterium bifidum), bifidobacterium longum (Bifidobacterium longum), acidophilus breast bar
Bacterium (Lactobacillus acidophilus), Lactobacillus paracasei (Lactobacillusparacasei), Luo Yishi breast bars
Bacterium (Lactobacillus reuteri), Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus rhamnosus
It is more than one or both of (Lactobacillus rhamnosus) and Lactococcus lactis (Lactococcus lactis),
More preferably more than one or both of Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus and lactobacillus acidophilus,
Most preferably it is Lactobacillus paracasei.Above-mentioned Lactobacillus plantarum is preferably Lactobacillus plantarum ST-III.The addition of probiotics
Preferably 2 × 106-1.2×107Cfu/mL, it is more preferably 2 × 106-6×106Cfu/mL, it is most preferably 6 × 106Cfu/mL,
Above-mentioned cfu/mL is the number of viable in the raw material of every milliliter of fermentation base-material.Viable bacteria herein only refer to by add leavening and
The viable bacteria brought into.
In addition, pass through the optimization to other technological parameters, appearance luster, the group of gassiness type fermented whey albumen transparent beverage
Knit state, mouthfeel, flavor, sour-sweet degree further to be lifted, be much better than the fermented milk-containing drink of commercial type.
In step (1), dispensing refers to after sepg whey albumen is added into water, and 10- is stirred or circulated under 15-50 DEG C of environment
30min, it is preferred that refer to and 12-20min is stirred or circulated under 25-45 DEG C of environment, 15min is circulated under more preferably 40 DEG C of environment.
In step (1), sterilization can be 90-95 DEG C of processing 5-10min, and preferably 92-94 DEG C processing 7-9min, is more preferably 93 DEG C
Handle 8min.
In step (1), the temperature of cooling is identical with fermentation temperature, preferably 37-45 DEG C, is more preferably 41-44 DEG C, most
It is 43 DEG C goodly.The temperature of fermentation is preferably 37-43 DEG C, is more preferably 41-43 DEG C, is most preferably 43 DEG C.The time of fermentation
Preferably 5-48h, it is more preferably 5.5-10h, is most preferably 6h.After fermentation, the temperature of secondary cooling is 2-30 DEG C, preferably
Ground is 5-25 DEG C, is more preferably 8-20 DEG C, is most preferably 15 DEG C.
In step (2), the acidity regulator that above-mentioned acid adjustment uses includes malic acid, lactic acid, phosphoric acid, citric acid, glacial acetic acid
One or more, and usage amount meets in GB2760 and limited the quantity, the preferable pH of acid adjustment is 3.0-4.2, and more preferably pH is
3.2-3.5, optimal pH are 3.4.The acidity regulator changes the acidity of beverage and improves the taste and flavor of beverage.
In step (2), it is preferably to stir or circulate 15-30min under 60-80 DEG C of environment to mix, and more preferably refers to 65-
Stirred under 75 DEG C of environment or circulate 18-24min, it is still further preferred that circulating 20min under 70 DEG C of environment.The temperature of cooling is 2-30 DEG C,
Preferably 5-25 DEG C, be more preferably 8-20 DEG C, is most preferably 15 DEG C.
In step (3), above-mentioned homogeneous is preferably comprised one-level homogeneous, more preferably including one-level homogeneous and double-stage homogenization.
The temperature of homogeneous is preferably 54-66 DEG C, is more preferably 57-62 DEG C, is most preferably 62 DEG C.When including two-stage homogeneous, one-level
The pressure of homogeneous and the gross pressure of double-stage homogenization pressure are preferably 15-25MPa, are more preferably 19-21MPa, most preferably for
20MPa.Described homogeneous is also referred to as homogenized, and is to make dispersion micronized in suspension (or emulsion) system, the place of homogenization
Reason process, this processing play a part of to reduce dispersion yardstick and improve dispersion distributing homogeneity simultaneously.
In step (3), sterilization can be 85-137 DEG C of processing 4s-5min, and preferably 85-95 DEG C handles 10-30s, more
It is goodly 85 DEG C of processing 15s.
In step (3), preferably 4-30 DEG C of cooling, it is more preferably 15-25 DEG C, is most preferably 20 DEG C.
It is described to be filled with CO in step (3)2Gas is to be inflated processing using carbon dioxide and water mixed processing device,
CO is filled with the beverage2The volume fraction of gas is preferably 5-40%, more preferably 20-30%, optimal for 25%, tank body
Interior pressure is preferably maintained at 0.1-0.7bar, more preferably 0.3-0.5Mpa, optimal for 0.4Mpa.
Because gassiness type fermented whey albumen transparent beverage preparation method has above-mentioned beneficial effect, with the preparation method system
The gassiness type fermented whey albumen transparent beverage obtained also has corresponding beneficial effect, and here is omitted.
Above-mentioned embodiment is further illustrated below by embodiment, but is not therefore limited the present invention to described
Scope of embodiments among.The experimental method of unreceipted actual conditions in the following example, conventionally and condition, or press
Selected according to catalogue.
In following embodiments, all raw materials are commercially available, and meet the national standard of correlation.
Streptococcus thermophilus and lactobacillus bulgaricus, bifidobacterium bifidum, bifidobacterium longum, lactobacillus acidophilus, secondary cheese
Lactobacillus, lactobacillus reuteri, Lactobacillus rhamnosus and Lactococcus lactis are purchased from E.I.Du Pont Company.Lactobacillus plantarum ST-III is purchased from
Bright milk industry.
Embodiment 1
1st, a kind of proportioning of gassiness type fermented whey albumen transparent beverage is as follows
Table 1-1
Table 1-2
2nd, the preparation method of the gassiness type fermented whey albumen transparent beverage comprises the following steps：
(1) according to table 1-1 proportioning, sepg whey albumen, sugar and water are mixed into 30min under 15 DEG C of environment, 90 DEG C are killed
Bacterium 5min, after being cooled to 37 DEG C, leavening is added, is fermented at 37 DEG C, ferment 5h stuck fermentations；Secondary cooling obtains to 2 DEG C
To fermentation base material A, store for future use.
(2) sweetener, stabilizer and part water are stirred 10min at 60 DEG C, 2 is cooled to after 90 DEG C of sterilization 5min
DEG C, obtain mixed liquor.
(3) fermentation base material A is mixed with mixed liquor, the pH to 3.0 of solution is adjusted using acidity regulator, moisturizing is arrived
100%, 15Mpa one-level homogeneous at 54 DEG C, 85 DEG C of sterilization 300s, 4 DEG C are cooled to, utilizes carbon dioxide and water mixed processing device
It is filled with CO2Gas, it is filled with CO2The volume of gas accounts for the 5% of beverage volume, is filled with CO2Filling after gas, the pressure of tank body is
0.1Mpa, that is, obtain the beverage products.
After testing, the beverage products are transparent limpid, and stability is good, after normal temperature preserves 8 months, no layering, precipitation, mould,
Saccharomycete, Escherichia coli, pathogenic bacteria do not detect.
Embodiment 2
1st, a kind of proportioning of gassiness type fermented whey albumen transparent beverage is as follows
Table 2-1
Table 2-2
2nd, the preparation method of the gassiness type fermented whey albumen transparent beverage comprises the following steps：
(1) according to table 2-1 proportioning, sepg whey albumen, sugar and water are mixed into 30min under 15 DEG C of environment, 90 DEG C are killed
Bacterium 5min, after being cooled to 38 DEG C, leavening is added, is fermented at 38 DEG C, ferment 5h stuck fermentations；Secondary cooling obtains to 5 DEG C
To fermentation base material A, store for future use.
(2) sweetener, stabilizer, n-octacosanol and part water are stirred 10min, 90 DEG C of sterilizations at 60 DEG C
2 DEG C are cooled to after 5min, obtains mixed liquor.
(3) fermentation base material A is mixed with mixed liquor, the pH to 3.0 of solution is adjusted using acidity regulator, moisturizing is arrived
100%, 15Mpa one-level homogeneous at 55 DEG C, 90 DEG C of sterilization 300s, 4 DEG C are cooled to, utilizes carbon dioxide and water mixed processing device
It is filled with CO2Gas, it is filled with CO2The volume of gas accounts for the 10% of beverage volume, is filled with CO2Filling after gas, the pressure of tank body is
0.15Mpa, that is, obtain the beverage products.
After testing, the beverage products are transparent limpid, and stability is good, after normal temperature preserves 8 months, no layering, precipitation, mould,
Saccharomycete, Escherichia coli, pathogenic bacteria do not detect.
Embodiment 3
1st, a kind of proportioning of gassiness type fermented whey albumen transparent beverage is as follows
Table 3-1
Table 3-2
2nd, the preparation method of the gassiness type fermented whey albumen transparent beverage comprises the following steps：
(1) according to table 3-1 proportioning, sepg whey albumen, sugar and water are mixed into 28min under 24 DEG C of environment, 91 DEG C are killed
Bacterium 5min, after being cooled to 38 DEG C, leavening is added, is fermented at 38 DEG C, ferment 5.5h stuck fermentations；Secondary cooling to 5 DEG C,
Base material A of fermenting is obtained, is stored for future use.
(2) sweetener, stabilizer and part water are stirred 14min at 65 DEG C, after be cooled to 5 DEG C, mixed
Liquid.
(3) fermentation base material A is mixed with mixed liquor, the pH to 3.0 of solution is adjusted using acidity regulator, moisturizing is arrived
100%, 16Mpa one-level homogeneous at 55 DEG C, 90 DEG C of sterilization 30s, 15 DEG C are cooled to, utilizes carbon dioxide and water mixed processing device
It is filled with CO2Gas, it is filled with CO2The volume of gas accounts for the 15% of beverage volume, is filled with CO2Filling after gas, the pressure of tank body is
0.2Mpa, that is, obtain the beverage products.
After testing, the beverage products are transparent limpid, and stability is good, after normal temperature preserves 8 months, no layering, precipitation, mould,
Saccharomycete, Escherichia coli, pathogenic bacteria do not detect.
Embodiment 4
1st, a kind of proportioning of gassiness type fermented whey albumen transparent beverage is as follows
Table 4-1
Table 4-2
2nd, the preparation method of the gassiness type fermented whey albumen transparent beverage comprises the following steps：
(1) according to table 4-1 proportioning, sepg whey albumen, sugar and water are mixed into 28min under 24 DEG C of environment, 91 DEG C are killed
Bacterium 5min, after being cooled to 38 DEG C, leavening is added, is fermented at 38 DEG C, ferment 5.5h stuck fermentations；Secondary cooling to 5 DEG C,
Base material A of fermenting is obtained, is stored for future use.
(2) sweetener, stabilizer and part water are stirred 14min at 62 DEG C, after be cooled to 5 DEG C, mixed
Liquid.
(3) fermentation base material A is mixed with mixed liquor, the pH to 3.0 of solution is adjusted using acidity regulator, moisturizing is arrived
100%, 16Mpa one-level homogeneous at 55 DEG C, 85 DEG C of sterilization 30s, 15 DEG C are cooled to, utilizes carbon dioxide and water mixed processing device
It is filled with CO2Gas, it is filled with CO2The volume of gas accounts for the 18% of beverage volume, is filled with CO2Filling after gas, the pressure of tank body is
0.1Mpa, that is, obtain the beverage products.
After testing, the beverage products are transparent limpid, and stability is good, after normal temperature preserves 8 months, no layering, precipitation, mould,
Saccharomycete, Escherichia coli, pathogenic bacteria do not detect.
Embodiment 5
1st, a kind of proportioning of gassiness type fermented whey albumen transparent beverage is as follows
Table 5-1
Table 5-2
2nd, the preparation method of the gassiness type fermented whey albumen transparent beverage comprises the following steps：
(1) according to table 5-1 proportioning, sepg whey albumen, sugar and water are mixed into 16min under 30 DEG C of environment, 92 DEG C are killed
Bacterium 6min, after being cooled to 40 DEG C, leavening is added, is fermented at 40 DEG C, ferment 6h stuck fermentations；Secondary cooling obtains to 6 DEG C
To fermentation base material A, store for future use.
(2) sweetener, stabilizer and part water are stirred 16min at 64 DEG C, after be cooled to 6 DEG C, mixed
Liquid.
(3) fermentation base material A is mixed with mixed liquor, the pH to 3.1 of solution is adjusted using acidity regulator, moisturizing is arrived
100%, 15Mpa one-level homogeneous at 56 DEG C, 3Mpa double-stage homogenizations, 92 DEG C of sterilization 25s, be cooled to 16 DEG C, using carbon dioxide and
Water mixed processing device is filled with CO2Gas, it is filled with CO2The volume of gas accounts for the 20% of beverage volume, is filled with CO2It is filling after gas,
The pressure of tank body is 0.2Mpa, that is, obtains the beverage products.
After testing, the beverage products are transparent limpid, and stability is good, after normal temperature preserves 8 months, no layering, precipitation, mould,
Saccharomycete, Escherichia coli, pathogenic bacteria do not detect.
Embodiment 6
1st, a kind of proportioning of gassiness type fermented whey albumen transparent beverage is as follows
Table 6-1
Table 6-2
2nd, the preparation method of the gassiness type fermented whey albumen transparent beverage comprises the following steps：
(1) according to table 6-1 proportioning, sepg whey albumen, sugar and water are mixed into 18min under 35 DEG C of environment, 92 DEG C are killed
Bacterium 7min, after being cooled to 41 DEG C, leavening is added, is fermented at 41 DEG C, ferment 6h stuck fermentations；Secondary cooling obtains to 8 DEG C
To fermentation base material A, store for future use.
(2) sweetener, stabilizer and part water are stirred 18min at 65 DEG C, after be cooled to 8 DEG C, mixed
Liquid.
(3) fermentation base material A is mixed with mixed liquor, the pH to 3.2 of solution is adjusted using acidity regulator, moisturizing is arrived
100%, 15Mpa one-level homogeneous at 57 DEG C, 4Mpa double-stage homogenizations, 92 DEG C of sterilization 20s, be cooled to 18 DEG C, using carbon dioxide and
Water mixed processing device is filled with CO2Gas, it is filled with CO2The volume of gas accounts for the 25% of beverage volume, is filled with CO2It is filling after gas,
The pressure of tank body is 0.3Mpa, that is, obtains the beverage products.
After testing, the beverage products are transparent limpid, and stability is good, after normal temperature preserves 8 months, no layering, precipitation, mould,
Saccharomycete, Escherichia coli, pathogenic bacteria do not detect.
Embodiment 7
1st, a kind of proportioning of gassiness type fermented whey albumen transparent beverage is as follows
Table 7-1
Table 7-2
2nd, the preparation method of the gassiness type fermented whey albumen transparent beverage comprises the following steps：
(1) according to table 7-1 proportioning, sepg whey albumen, sugar and water are mixed into 20min under 40 DEG C of environment, 93 DEG C are killed
Bacterium 8min, after being cooled to 43 DEG C, leavening is added, is fermented at 43 DEG C, ferment 6h stuck fermentations；Secondary cooling to 15 DEG C,
Base material A of fermenting is obtained, is stored for future use.
(2) sweetener, stabilizer and part water are stirred 20min at 70 DEG C, after be cooled to 15 DEG C, mixed
Liquid.
(3) fermentation base material A is mixed with mixed liquor, the pH to 3.4 of solution is adjusted using acidity regulator, moisturizing is arrived
100%, 18Mpa one-level homogeneous at 60 DEG C, 2Mpa double-stage homogenizations, 90 DEG C of sterilization 15s, be cooled to 20 DEG C, using carbon dioxide and
Water mixed processing device is filled with CO2Gas, it is filled with CO2The volume of gas accounts for the 28% of beverage volume, is filled with CO2It is filling after gas,
The pressure of tank body is 0.4Mpa, that is, obtains the beverage products.
After testing, the beverage products are transparent limpid, and stability is good, after normal temperature preserves 8 months, no layering, precipitation, mould,
Saccharomycete, Escherichia coli, pathogenic bacteria do not detect.
Embodiment 8
1st, a kind of proportioning of gassiness type fermented whey albumen transparent beverage is as follows
Table 8-1
Table 8-2
2nd, the preparation method of the gassiness type fermented whey albumen transparent beverage comprises the following steps：
(1) according to table 8-1 proportioning, sepg whey albumen, sugar and water are mixed into 24min under 45 DEG C of environment, 94 DEG C are killed
Bacterium 9min, after being cooled to 44 DEG C, leavening is added, is fermented at 44 DEG C, ferment 5h stuck fermentations；Secondary cooling to 20 DEG C,
Base material A of fermenting is obtained, is stored for future use.
(2) sweetener, stabilizer and part water are stirred 24min at 75 DEG C, after be cooled to 20 DEG C, mixed
Liquid.
(3) fermentation base material A is mixed with mixed liquor, the pH to 3.5 of solution is adjusted using acidity regulator, moisturizing is arrived
100%, 18Mpa one-level homogeneous at 62 DEG C, 3Mpa double-stage homogenizations, 92 DEG C of sterilization 13s, be cooled to 22 DEG C, using carbon dioxide and
Water mixed processing device is filled with CO2Gas, it is filled with CO2The volume of gas accounts for the 30% of beverage volume, is filled with CO2It is filling after gas,
The pressure of tank body is 0.5Mpa, that is, obtains the beverage products.
After testing, the beverage products are transparent limpid, and stability is good, after normal temperature preserves 8 months, no layering, precipitation, mould,
Saccharomycete, Escherichia coli, pathogenic bacteria do not detect.
Embodiment 9
1st, a kind of proportioning of gassiness type fermented whey albumen transparent beverage is as follows
Table 9-1
Table 9-2
2nd, the preparation method of the gassiness type fermented whey albumen transparent beverage comprises the following steps：
(1) according to table 9-1 proportioning, sepg whey albumen, sugar and water are mixed into 26min under 46 DEG C of environment, 94 DEG C are killed
Bacterium 9min, after being cooled to 44 DEG C, leavening is added, is fermented at 44 DEG C, ferment 6.5h stuck fermentations；Secondary cooling is to 22
DEG C, base material A of fermenting is obtained, is stored for future use.
(2) sweetener, stabilizer and part water are stirred 26min at 77 DEG C, after be cooled to 22 DEG C, mixed
Liquid.
(3) fermentation base material A is mixed with mixed liquor, the pH to 3.55 of solution is adjusted using acidity regulator, moisturizing is arrived
100%, 22Mpa one-level homogeneous at 63 DEG C, 94 DEG C of sterilization 11s, 24 DEG C are cooled to, utilizes carbon dioxide and water mixed processing device
It is filled with CO2Gas, it is filled with CO2The volume of gas accounts for the 35% of beverage volume, is filled with CO2Filling after gas, the pressure of tank body is
0.6Mpa, that is, obtain the beverage products.
After testing, the beverage products are transparent limpid, and stability is good, after normal temperature preserves 8 months, no layering, precipitation, mould,
Saccharomycete, Escherichia coli, pathogenic bacteria do not detect.
Embodiment 10
1st, a kind of proportioning of gassiness type fermented whey albumen transparent beverage is as follows
Table 10-1
Table 10-2
2nd, the preparation method of the gassiness type fermented whey albumen transparent beverage comprises the following steps：
(1) according to table 10-1 proportioning, sepg whey albumen, sugar and water are mixed into 14min under 48 DEG C of environment, 95 DEG C are killed
Bacterium 10min, after being cooled to 38 DEG C, leavening is added, is fermented at 38 DEG C, ferment 10h stuck fermentations；Secondary cooling is to 25
DEG C, base material A of fermenting is obtained, is stored for future use.
(2) sweetener, stabilizer and part water are stirred 28min at 78 DEG C, after be cooled to 25 DEG C, mixed
Liquid.
(3) fermentation base material A is mixed with mixed liquor, the pH to 3.6 of solution is adjusted using acidity regulator, moisturizing is arrived
100%, 20Mpa one-level homogeneous at 64 DEG C, 3Mpa double-stage homogenizations, 95 DEG C of sterilization 10s, be cooled to 25 DEG C, using carbon dioxide and
Water mixed processing device is filled with CO2Gas, it is filled with CO2The volume of gas accounts for the 38% of beverage volume, is filled with CO2It is filling after gas,
The pressure of tank body is 0.65Mpa, that is, obtains the beverage products.
After testing, the beverage products are transparent limpid, and stability is good, after normal temperature preserves 8 months, no layering, precipitation, mould,
Saccharomycete, Escherichia coli, pathogenic bacteria do not detect.
Embodiment 11
1st, a kind of proportioning of gassiness type fermented whey albumen transparent beverage is as follows
Table 11-1
Table 11-2
2nd, the preparation method of the gassiness type fermented whey albumen transparent beverage comprises the following steps：
(1) according to table 11-1 proportioning, sepg whey albumen, sugar and water are mixed into 10min under 50 DEG C of environment, 95 DEG C are killed
Bacterium 10min, after being cooled to 45 DEG C, leavening is added, is fermented at 45 DEG C, ferment 48h stuck fermentations；Secondary cooling is to 30
DEG C, base material A of fermenting is obtained, is stored for future use.
(2) sweetener, stabilizer and part water are stirred 30min at 80 DEG C, after be cooled to 30 DEG C, mixed
Liquid.
(3) fermentation base material A is mixed with mixed liquor, the pH to 4.2 of solution is adjusted using acidity regulator, moisturizing is arrived
100%, 21Mpa one-level homogeneous at 66 DEG C, 4Mpa double-stage homogenizations, 137 DEG C of sterilization 4s, be cooled to 30 DEG C, using carbon dioxide and
Water mixed processing device is filled with CO2Gas, it is filled with CO2The volume of gas accounts for the 40% of beverage volume, is filled with CO2It is filling after gas,
The pressure of tank body is 0.7Mpa, that is, obtains the beverage products.
After testing, the beverage products are transparent limpid, and stability is good, after normal temperature preserves 8 months, no layering, precipitation, mould,
Saccharomycete, Escherichia coli, pathogenic bacteria do not detect.
Comparative example 1
1st, a kind of proportioning of gassiness type fermented whey protein beverage is the same as embodiment 1.
2nd, the preparation method of the gassiness type fermented whey protein beverage comprises the following steps：
(1) according to table 1-1 proportioning, sepg whey albumen, sugar and water are mixed into 30min under 15 DEG C of environment, 90 DEG C are killed
Bacterium 5min, after being cooled to 37 DEG C, leavening is added, is fermented at 37 DEG C, ferment 5h stuck fermentations；Secondary cooling obtains to 2 DEG C
To fermentation base material A, store for future use.
(2) sweetener, stabilizer and part water are stirred 10min at 60 DEG C, 2 is cooled to after 90 DEG C of sterilization 5min
DEG C, obtain mixed liquor.
(3) fermentation base material A is mixed with mixed liquor, the pH to 2.0 of solution is adjusted using acidity regulator, moisturizing is arrived
100%, 15Mpa one-level homogeneous at 54 DEG C, 85 DEG C of sterilization 300s, 4 DEG C are cooled to, utilizes carbon dioxide and water mixed processing device
It is filled with CO2Gas, it is filled with CO2The volume of gas accounts for the 5% of beverage volume, is filled with CO2Filling after gas, the pressure of tank body is
0.1Mpa, that is, obtain the beverage products.
After testing, the beverage products are transparent limpid, and stability is good, after normal temperature preserves 8 months, no layering, precipitation, mould,
Saccharomycete, Escherichia coli, pathogenic bacteria do not detect.
Because pH is too low, mouthfeel is very sour for drink obtained by comparative example 1.
Comparative example 2
1st, a kind of proportioning of gassiness type fermented whey protein beverage is the same as embodiment 1
2nd, the preparation method of the gassiness type fermented whey protein beverage comprises the following steps：
(1) according to table 1-1 proportioning, sepg whey albumen, sugar and water are mixed into 30min under 15 DEG C of environment, 90 DEG C are killed
Bacterium 5min, after being cooled to 37 DEG C, leavening is added, is fermented at 37 DEG C, ferment 5h stuck fermentations；Secondary cooling obtains to 2 DEG C
To fermentation base material A, store for future use.
(2) sweetener, stabilizer and part water are stirred 10min at 60 DEG C, 2 is cooled to after 90 DEG C of sterilization 5min
DEG C, obtain mixed liquor.
(3) fermentation base material A is mixed with mixed liquor, the pH to 4.5 of solution is adjusted using acidity regulator, moisturizing is arrived
100%, 15Mpa one-level homogeneous at 54 DEG C, 85 DEG C of sterilization 300s, 4 DEG C are cooled to, utilizes carbon dioxide and water mixed processing device
It is filled with CO2Gas, it is filled with CO2The volume of gas accounts for the 5% of beverage volume, is filled with CO2Filling after gas, the pressure of tank body is
0.1Mpa, that is, obtain the beverage products.
After testing, the transparent muddiness of the beverage products, stability is poor, and after normal temperature is protected 1 day, layering, precipitation, experiment stop.
Comparative example 3
1st, a kind of proportioning of fermented whey albumen transparent beverage is as follows
Table 12-1
Table 12-2
2nd, the preparation method of the gassiness type fermented whey protein beverage comprises the following steps：
(1) according to table 12-1 proportioning, common lactalbumin, sugar and water are mixed into 30min under 15 DEG C of environment, 90 DEG C are killed
Bacterium 5min, after being cooled to 37 DEG C, leavening is added, is fermented at 37 DEG C, ferment 5h stuck fermentations；Secondary cooling obtains to 2 DEG C
To fermentation base material A, store for future use.
(2) sweetener, stabilizer and part water are stirred 10min at 60 DEG C, 2 is cooled to after 90 DEG C of sterilization 5min
DEG C, obtain mixed liquor.
(3) fermentation base material A is mixed with mixed liquor, the pH to 3.0 of solution is adjusted using acidity regulator, moisturizing is arrived
100%, 15Mpa one-level homogeneous at 54 DEG C, 85 DEG C of sterilization 300s, 4 DEG C are cooled to, utilizes carbon dioxide and water mixed processing device
It is filled with CO2Gas, it is filled with CO2The volume of gas accounts for the 5% of beverage volume, is filled with CO2Filling after gas, the pressure of tank body is
0.1Mpa, that is, obtain the beverage products.
After testing, the transparent muddiness of the beverage products, has good stability, and after normal temperature preserves 8 months, no layering, precipitation are mould
Bacterium, saccharomycete, Escherichia coli, pathogenic bacteria do not detect.
Comparative example 4
Subjective appreciation is carried out to it for comparative example 4 containing gaseous beverages (cola) with purchase.
Embodiment 1-11 is made the transparent lactalbumin drink containing albumen, and comparative example 1, comparative example 3, comparative example 4
Taste and flavor judges experiment, matter of uniformly going bail for end of term product.Examination by sensory organs project is：Appearance luster, structural state, mouthfeel,
Flavor, sour-sweet degree, sensory evaluation scores standard are as shown in table 13.It is 50 people to participate in this experiment number, and sensory evaluation scores project is averaged,
Fraction is higher, represents more to press close to the best features of product, and counts tested personnel to the degree of liking of product, the knot of sensory evaluation scores
Fruit is as shown in table 14.
The sensory evaluation scores standard of table 13
Results of sensory evaluation shows：Gassiness type fermented whey albumen transparent beverage obtained by embodiments of the invention is being protected
Matter phase internal stability is good, and gassiness sense is strong, and transparent penetrating, clean taste, flavor is good, simultaneously containing higher protein content.
From embodiment 1-11 and the effect data of comparative example 4 relatively from the point of view of, consumer is to the fat of high protein zero of the present invention and breast
The preference degree of clear transparent beverage is slightly better than to existing commercially available common fermentation type milk-contained drink, is mainly reflected in clean taste, breast
The characteristic flavor on basis of product is strong.
The results of sensory evaluation of table 14
Gassiness type fermented whey albumen transparent beverage provided by the present invention and preparation method thereof is carried out above in detail
Introduce.Specific case used herein is set forth to the principle and embodiment of the present invention, the explanation of above example
It is only intended to help the method and its core concept for understanding the present invention.It should be pointed out that the ordinary skill people for the art
For member, under the premise without departing from the principles of the invention, some improvement and modification can also be carried out to the present invention, these improve and
Modification is also fallen into the protection domain of the claims in the present invention.
Claims (10)
1. a kind of gassiness type fermented whey albumen transparent beverage, it is characterised in that the beverage includes following weight/mass percentage composition
Raw material：Ferment base material A 20-80%, stabilizer 0.05-0.5%, sweetener 0.001-18%, moisturizing to 100%, in the beverage
It is filled with CO2The volume fraction of gas is 5-40%；
Fermentation base material A includes the raw material of following weight/mass percentage composition：Sepg whey albumen 0.5-5%, sugared 0.1-6%, leavening 1
×106-1×109Cfu/mL, moisturizing to 100%.
2. gassiness type fermented whey albumen transparent beverage according to claim 1, it is characterised in that the beverage also includes two
Octadecanol, the weight/mass percentage composition of n-octacosanol is 0.1-1%.
3. gassiness type fermented whey albumen transparent beverage according to claim 1, it is characterised in that the stabilizer includes
Pectin, soybean polyoses, agar, starch, sodium alginate, sodium carboxymethylcellulose, locust bean gum, PGA and carragheen and gellan gum
One or both of more than.
4. gassiness type fermented whey albumen transparent beverage according to claim 1, it is characterised in that the leavening is guarantor
Add Leah lactobacillus and/or streptococcus thermophilus.
A kind of 5. method of the gassiness type fermented whey albumen transparent beverage prepared described in claim 1, it is characterised in that the party
Method comprises the following steps：
(1) after dispensing, sterilization, cooling, addition leavening is fermented for sepg whey albumen, sweetener, after secondary cooling
To fermentation base material A；
(2) after mixing stabilizer, sweetener and water, cooling, mixed liquor is obtained；
(3) fermentation base material A is mixed with mixed liquor, adjusts pH to 3.0-4.2 using acidity regulator, homogeneous, sterilize, cooling,
It is filled with CO2Gas, the gassiness type fermented whey albumen transparent beverage is obtained after filling.
6. the preparation method of gassiness type fermented whey albumen transparent beverage according to claim 5, it is characterised in that step
(1) in, the temperature of cooling is 37-45 DEG C, and the temperature of fermentation is 37-45 DEG C, and the temperature of secondary cooling is 2-30 DEG C.
7. the preparation method of gassiness type fermented whey albumen transparent beverage according to claim 5, it is characterised in that step
(2) in, mix as 60-80 DEG C of stirring or circulation 15-30min.
8. the preparation method of gassiness type fermented whey albumen transparent beverage according to claim 5, it is characterised in that step
(3) in, acidity regulator is included more than one or both of malic acid, lactic acid, phosphoric acid, citric acid, glacial acetic acid.
9. the preparation method of gassiness type fermented whey albumen transparent beverage according to claim 5, it is characterised in that step
(3) in, the temperature of homogeneous is 54-66 DEG C, and the temperature of sterilization is 85-137 DEG C, and the temperature of cooling is 4-30 DEG C.
10. the preparation method of gassiness type fermented whey albumen transparent beverage according to claim 5, it is characterised in that step
Suddenly it is described to be filled with CO in (3)2Gas is to be inflated processing using carbon dioxide and water mixed processing device.
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Application publication date: 20171212 |