CN107712047A - 一种复合乳酸菌发酵风味的原味乳酸菌饮料及其制备方法 - Google Patents
一种复合乳酸菌发酵风味的原味乳酸菌饮料及其制备方法 Download PDFInfo
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- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
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Abstract
本发明公开了一种复合乳酸菌发酵风味的原味乳酸菌饮料,按质量百分比计算,由0.05~0.2%的复配稳定剂、6~12%的复配糖、2~8%的原味浓缩复合乳酸菌发酵液、0.1~0.3%的柠檬酸及余量的水组成。本发明还提供了上述乳酸菌饮料的制备方法,包括一个原味浓缩复合乳酸菌发酵液的制备,再将复配稳定剂、复配糖等与水混合后与原味浓缩复合乳酸菌发酵液混合,然后加入柠檬酸调酸,最后依次经均质、灌装、灭菌、冷却等步骤,即得复合乳酸菌发酵风味的原味乳酸菌饮料。本发明经过长时、高浓度、高活性发酵,发酵风味浓郁,富含游离多酚、有机酸、氨基酸、低聚肽等益生菌代谢产物,易被人体吸收,能够有效促进体内益生菌定殖等功能。
Description
技术领域
本发明属于食品领域,涉及一种复合乳酸菌发酵风味的原味乳酸菌饮料及其制备方法。
背景技术
乳酸菌是指能够发酵葡萄糖或乳糖产生乳酸的细菌的总称。现代社会中由于各种不良饮食习惯因素的影响,人体肠道中的菌群比例失调,而乳酸菌产品能够使人体肠道内的乳酸菌数量在比较短时间内大量增加,减少了有害菌群的数量,最终使人体肠道的菌种群落达到平衡。同时,从人体外摄入的乳糖在体内被乳酸菌利用,进行发酵,产生乳酸,一方面加强了肠道内的酸度,另一方面,乳酸发酵的产物中的细菌素,能减少一些腐败菌和低温菌,起到保护人体正常生理机能和肠道内菌群的平衡。
虽然赖婷(燕麦桂圆乳酸菌发酵饮料加工活性成分变化分析与工艺优化[D]. 福建农林大学, 2016.)从多种乳酸菌中选择了发酵释放酚能力较强的植物乳杆菌和降糖能力较强的明串珠菌进行复配发酵,但游离态酚含量,游离态FRAP,ORAC值相对本研究中采用7种乳酸菌按2:2:2:2:1:1:1比例共同发酵获得的复合乳酸菌发酵液任较低。本研究中的复合乳酸菌发酵液游离态酚含量相当于上述乳酸菌发酵液游离态酚含量的2倍,游离态FRAP,ORAC值分别是其1.5倍、2倍。
此外,目前市售乳酸菌饮料由于乳酸菌发酵的主要活性物质含量较低,尚不能完全满足人们对乳酸菌饮料营养要素平衡、生产标准安全等新的需求。
发明内容
针对现有技术中的上述问题,本发明提供了一种复合乳酸菌发酵风味的原味乳酸菌饮料制备方法,所述的这种乳酸菌发酵风味的原味乳酸菌饮料要解决现有技术中乳酸菌发酵主要活性物质较低的技术问题。
本发明提供了一种复合乳酸菌发酵风味的原味乳酸菌饮料,按质量百分比(W/W)计算,其原料组成及含量如下:
复配稳定剂 0.05~0.2%
复配糖 8~12%
柠檬酸 0.1~0.3%
原味浓缩复合乳酸菌发酵液 2~8%
余量为纯净水;
所述复配稳定剂,由可溶性大豆多糖、果胶和羧甲基纤维素钠按照1.5:1:1的质量比复配而成;
所述复配糖,由蔗糖、果糖和木糖醇按照2.5:1:1的质量比复配而成;
所述的柠檬酸的规格符合GB 1886.235-2016;
所述的原味浓缩复合乳酸菌发酵液通过如下步骤制备而成:
a、一个制备培养基的步骤;
将脱脂乳培养基配置成质量百分比浓度为10%的脱脂乳培养基,121℃灭菌15min;
b、一个菌株的活化和扩大培养的步骤;
将脱脂乳培养基冷却至42~45℃,将嗜酸乳杆菌、植物乳杆菌、保加利亚乳杆菌、瑞士乳杆菌、干酪乳杆菌、嗜热链球菌、乳双歧杆菌七种菌种按照2:2:2:2:1:1:1比例接种在经过灭菌的脱脂乳培养基中,37℃条件下在恒温培养箱中培养,经3~5次活化,最后凝固时间在5h以内认为是活化完成;
c、一个制备原味复合乳酸菌发酵液的步骤;
将活化好的混合菌,加入量按重量百分比计算,按3~5%接种量接种于质量百分比浓度为10%的脱脂乳中,然后放入恒温培养箱中进行发酵,发酵时间10~15 h,温度为42 ℃,以酸度94°T为标准;
d、一个制备原味浓缩复合乳酸菌发酵液的步骤;
取上述原味复合乳酸菌发酵液进行巴氏杀菌(72℃,15s),杀菌后置于温度45℃,进口压力和出口压力分别为1.7 bar和1.05 bar,10~20 nm不锈钢膜设备中进行超滤,浓缩至4倍,停止超滤,然后采用纳滤膜过滤,选取透出液质量占投料质量的15~20%时,作为浓缩终点,即得原味浓缩复合乳酸菌发酵液。
上述的一种复合乳酸菌发酵风味的原味乳酸菌饮料通过如下步骤制备而成:
1)按照质量百分比称取复配稳定剂、复配糖、柠檬酸、原味浓缩复合乳酸菌发酵液和纯净水;
2)将复配稳定剂、复配糖原料加入到75~80℃的纯净水中,剪切水合10~15min;
3)将步骤2)中制备出的混合液冷却至55℃后加入原味浓缩复合乳酸菌发酵液,搅拌10~15min;
4)将步骤3)中制备出的混合液冷却至45℃,将柠檬酸稀释10倍,边快速搅拌边加入混合液中进行调酸;
5)将步骤4)得到的混合液进行混合搅拌,加纯净水定容,即得乳酸菌饮料;所得乳酸菌饮料中的可溶性固型物为8~11,pH为3.0~5.0;
6)将步骤5)得到的乳酸菌饮料先控制均质压力为20~30 MPa进行第一次均质5-10min,然后控制均质压力为15~20MPa进行第二次均质6-8min,得到均质液;
7)将步骤6)所得乳酸菌饮料,经85~90℃下灭菌15min后,快速冷却至35℃以下,即得复合乳酸菌发酵风味的原味乳酸菌饮料。
本发明还提供了一种复合乳酸菌发酵风味的原味乳酸菌饮料,按质量百分比(W/W)计算,其原料组成及含量如下:
复配稳定剂 0.05%
复配糖 8%
柠檬酸 0.1%
原味浓缩复合乳酸菌发酵液 5%
余量为纯净水。
本发明还提供了一种复合乳酸菌发酵风味的原味乳酸菌饮料,按质量百分(W/W)比计算,其原料组成及含量如下:
复配稳定剂 0.1%
复配糖 10%
柠檬酸 0.2%
原味浓缩复合乳酸菌发酵液 6%
余量为纯净水。
本发明还提供了一种复合乳酸菌发酵风味的原味乳酸菌饮料,按质量百分比(W/W)计算,
复配稳定剂 0.15%
复配糖 12%
柠檬酸 0.25%
原味浓缩复合乳酸菌发酵液 8%
余量为纯净水。
本发明还提供了一种复合乳酸菌发酵风味的原味乳酸菌饮料,按质量百分比计算,在原味浓缩复合乳酸菌发酵液的制备过程中,步骤c中混合菌的接种量按重量百分比计算,为脱脂乳的3%。
本发明还提供了一种复合乳酸菌发酵风味的原味乳酸菌饮料,按质量百分比计算,原味浓缩复合乳酸菌发酵液的制备,步骤c中混合菌的接种量按重量百分比计算,为脱脂乳的4%。
本发明还提供了一种复合乳酸菌发酵风味的原味乳酸菌饮料,按质量百分比计算,在原味浓缩复合乳酸菌发酵液的制备的过程中,步骤d中杀菌后置于温度45℃,进口压力和出口压力分别为1.7 bar和1.05 bar采用15 nm不锈钢膜设备中进行超滤,浓缩至4倍,停止超滤后采用纳滤膜过滤,选取透出液质量占投料质量18%时,作为浓缩终点。
本发明还提供了一种复合乳酸菌发酵风味的原味乳酸菌饮料,按质量百分比计算,在原味浓缩复合乳酸菌发酵液的制备中,步骤c中混合菌的接种量按重量百分比计算,为脱脂乳的5%。
本发明还提供了一种复合乳酸菌发酵风味的原味乳酸菌饮料,按质量百分比计算,在原味浓缩复合乳酸菌发酵液的制备过程中,步骤d中杀菌后置于温度45℃,进口压力和出口压力分别为1.7 bar和1.05 bar采用20 nm不锈钢膜设备中进行超滤,浓缩至4倍,停止超滤后采用纳滤膜过滤,选取透出液质量占投料质量20%时,作为浓缩终点。
本发明和已有技术相比,其技术进步是显著的。本发明的乳酸菌饮料游离态总酚平均含量分别为160mgGAE/100gDW; 游离态FRAP,ORAC平均值分别为2200mmol Fe2+/100gDW、1800mmol TE/100gDW,具有游离态总酚含量高、抗氧化活性高等特点。常喝本发明制备的乳酸菌发酵饮料,可改善人体胃肠道功能;抑制胆固醇吸收,降血脂作用,增强人体免疫力和抵抗力;具有消除人体自由基,增强抗氧化能力的功能。
具体实施方式
下面通过实施例对本发明进行阐述,但并不限制本发明。
本发明各实施例中:
1、含有七种乳酸菌发酵的乳酸菌饮料中游离态总酚的测定方法,具体包括如下步骤:
(1)游离态酚类物质提取(Paiva F F, Vanier N L, Berrios J D J, et al.Physicochemical and nutritional properties of pigmented rice subjected todifferent degrees of milling[J]. Journal of Food Composition & Analysis,2014, 35(1):10-17.)
精确称取50 g乳酸菌饮料+冰的80%丙酮(1:2,w/v)、均质、离心后收集上清液、旋蒸至无水状态、用水溶解残余物、定容后冻存,重复3次。
(2)游离态总酚含量测定(Veronica Dewanto †, Xianzhong Wu †, And K K A†, et al. Thermal processing enhances the nutritional value of tomatoes byincreasing total antioxidant activity.[J]. Food Science & Technology, 2005,50(10):3010-4.)
取0. 125 mL游离酚提取液+福林酚试剂0.125 mL+蒸馏水0.5 mL、静置反应6min、蒸馏水1 mL+7% (m/v) Na2CO3溶液1.25 mL、避光静置反应90 min、测定吸光值(n=760 nm)配制不同溶度梯度的没食子酸标准品制作标准曲线。测定重复3次。
2、含有七种乳酸菌发酵的乳酸菌饮料中FRAP抗氧化能力测定
具体步骤参考FRAP测试试剂盒
3、含有七种乳酸菌发酵的乳酸菌饮料中ORAC抗氧化能力测定(Zhang R F, Zhang FX, Zhang M W, et al. Phenolic composition and antioxidant activity in seedcoats of 60 Chinese black soybean (Glycine max L. Merr.) varieties.[J].Journal of Agricultural & Food Chemistry, 2011, 59(11):5935.)
向96孔板各孔分别加入缓冲液(空白)20uL, Trolox标准品溶液20 µL,稀释后的提取液20µL,0.96µmo1·L-1荧光素工作液200µL,37℃下孵育10 min;再向每孔加入0.96µmo1·L-1FL工作液200 µL,37℃下孵育20min后,向各孔加入119mmol·L-1ABAP溶液20µL。使用酶标仪进行连续测定(激发波长485 nm,发射波长538 nm)。
4、本发明的各实施例中检测所用的分光光度计为UV2600型紫外可见分光光度计为岛津企业管理(中国)有限公司生产、多功能酶标仪为帝肯(TECAN)公司生产。
实施例1
一种复合乳酸菌发酵风味的原味乳酸菌饮料,按质量百分比(W/W)计算,其原料组成及含量如下:
复配稳定剂 0.05%
复配糖 8%
柠檬酸 0.1%
原味浓缩复合乳酸菌发酵液 6%
余量为纯净水;
所述稳定剂,按重量比计算,由可溶性大豆多糖:果胶:羧甲基纤维素钠为1.5:1:1复配而成;
所述复配糖,按重量比计算,由蔗糖:果糖:木糖醇为2.5:1:1复配而成;
所述的柠檬酸的规格符合GB 1886.235-2016;
所述的原味浓缩复合乳酸菌发酵液通过如下步骤制备而成:
a、培养基的制备
脱脂乳培养基: 配置浓度为10%的脱脂乳培养基, 121℃灭菌15min。
b、菌株的活化和扩大培养
脱脂乳培养基冷却至42~45℃,将嗜酸乳杆菌、植物乳杆菌、保加利亚乳杆菌、瑞士乳杆菌、干酪乳杆菌、嗜热链球菌、乳双歧杆菌七种菌种按照2:2:2:2:1:1:1的比例接种在经过灭菌的10%脱脂乳培养基中,37℃条件下在恒温培养箱中培养,经3~5次活化,最后凝固时间在5h以内认为是活化完成。在每次活化培养的时候,应在无菌操作下进行,并用显微镜观察菌落状态,防止污染。
c、原味复合乳酸菌发酵液的制备
将活化好的混合菌,加入量按重量百分比计算,按3~5%接种量接种于10%的脱脂乳中,然后放入恒温培养箱中进行发酵,发酵时间12h,温度为42℃,以酸度94°T为标准(吉尔涅尔度:NaOH滴定法)。
d、原味浓缩复合乳酸菌发酵液的制备
取一定量原味复合乳酸菌发酵液进行巴氏杀菌(72℃,15s),杀菌后置于温度45℃,进口压力和出口压力分别为1.7 bar和1.05 bar,10 nm不锈钢膜设备中进行超滤,浓缩至4倍,停止超滤,然后采用纳滤膜过滤,选取透出液质量占投料质量15%时,作为浓缩终点,即得原味浓缩复合乳酸菌发酵液。
一种复合乳酸菌发酵风味的原味乳酸菌饮料的制备方法,具体步骤如下:
A、将0.05%的稳定剂、4.44%的白砂糖、1.78%的果糖、1.78%的木糖醇等原料加入到75~80℃的纯净水中,剪切水合10~15min;
B、将A步骤中制备出的混合液冷却至55℃后加入6%原味浓缩复合乳酸菌发酵液,搅拌10~15min;
C、将B步骤中制备出的混合液冷却至45℃,将0.1%的柠檬酸稀释10倍边快速搅拌边加入混合液中进行调酸;
D、将C步骤得到的混合液进行混合搅拌,加水定容,即得乳酸菌饮料。所得乳酸菌饮料可溶性固型物为8,pH为4.5;
E、将D步骤得到的乳酸菌饮料先控制均质压力为20~30 MPa进行第一次均质5-10min,然后控制均质压力为15~20MPa进行第二次均质6-8min,得到均质液;
F、将步骤E所得乳酸菌饮料,经85~90℃下灭菌15min后,快速冷却至35℃以下,即得成品,入库4 ~6℃冷藏。
利用上述步骤所得的一种复合乳酸菌发酵风味的原味乳酸菌饮料经检测,游离总酚含量140mgGAE/100gDW,游离态FRAP,ORAC分别为2000mmol Fe2+/100gDW、1600mmol TE/100gDW。
实施例2
一种复合乳酸菌发酵风味的原味乳酸菌饮料,按质量百分比(W/W)计算,其原料组成及含量如下:
复配稳定剂 0.1%
复配糖 10%
柠檬酸 0.2%
原味浓缩复合乳酸菌发酵液 7%
余量为纯净水;
所述复配稳定剂,按重量比计算,由可溶性大豆多糖:果胶:羧甲基纤维素钠为1.5:1:1复配而成;
所述复配糖,按重量比计算,由蔗糖:果糖:木糖醇为2.5:1:1复配而成;
所述的柠檬酸的规格符合GB 1886.235-2016;
所述的原味浓缩复合乳酸菌发酵液通过如下步骤制备而成:
a、培养基的制备
脱脂乳培养基: 配置浓度为10%的脱脂乳培养基, 121℃灭菌15min。
b、菌株的活化和扩大培养
脱脂乳培养基冷却至42~45℃,将嗜酸乳杆菌、植物乳杆菌、保加利亚乳杆菌、瑞士乳杆菌、干酪乳杆菌、嗜热链球菌、乳双歧杆菌七种菌种按照2:2:2:2:1:1:1比例接种在经过灭菌的10%脱脂乳培养基中,37℃条件下在恒温培养箱中培养,经3~5次活化,最后凝固时间在5h以内认为是活化完成。在每次活化培养的时候,应在无菌操作下进行,并用显微镜观察菌落状态,防止污染。
c、原味复合乳酸菌发酵液的制备
将活化好的混合菌,加入量按重量百分比计算,按4%接种量接种于10%的脱脂乳中,然后放入恒温培养箱中进行发酵,发酵时间12h,温度为42℃,以酸度94°T为标准(吉尔涅尔度:NaOH滴定法)。
d、原味浓缩复合乳酸菌发酵液的制备
取一定量原味复合乳酸菌发酵液进行巴氏杀菌(72℃,15s),杀菌后置于温度45℃,进口压力和出口压力分别为1.7 bar和1.05 bar,15nm不锈钢膜设备中进行超滤,浓缩至4倍,停止超滤,然后采用纳滤膜过滤,选取透出液质量占投料质量18%时,作为浓缩终点,即得原味浓缩复合乳酸菌发酵液。
一种复合乳酸菌发酵风味的原味乳酸菌饮料的制备方法,具体步骤如下:
A、将0.05%的稳定剂、5.56%的白砂糖、2.22%的果糖、2.22%的木糖醇等原料加入到75~80℃的纯净水中,剪切水合10~15min;
B、将A步骤中制备出的混合液冷却至55℃后加入6%原味浓缩复合乳酸菌发酵液,搅拌10~15min;
C、将B步骤中制备出的混合液冷却至45℃,将0.1%的柠檬酸稀释10倍边快速搅拌边加入混合液中进行调酸;
D、将C步骤得到的混合液进行混合搅拌,加水定容,即得乳酸菌饮料。所得乳酸菌饮料可溶性固型物为10,pH为4;
E、将D步骤得到的乳酸菌饮料先控制均质压力为20~30 MPa进行第一次均质5-10min,然后控制均质压力为15~20MPa进行第二次均质6-8min,得到均质液;
F、将步骤E所得乳酸菌饮料,经85~90℃下灭菌15min后,快速冷却至35℃以下,即得成品,入库4 ~6℃冷藏。
利用上述步骤所得的乳酸菌发酵风味的原味乳酸菌饮料经检测,游离总酚含量150mgGAE/100gDW,游离态FRAP,ORAC分别为2100mmol Fe2+/100gDW、1700mmol TE/100gDW。
实施例3
一种复合乳酸菌发酵风味的原味乳酸菌饮料,按质量百分比(W/W)计算,其原料组成及含量如下:
复配稳定剂 0.2%
复配糖 12%
柠檬酸 0.3%
原味浓缩复合乳酸菌发酵液 8%
余量为纯净水;
所述稳定剂,按重量比计算,由可溶性大豆多糖:果胶:羧甲基纤维素钠为1.5:1:1复配而成;
所述复配糖,按重量比计算,由蔗糖:果糖:木糖醇为2.5:1:1复配而成;
所述的柠檬酸的规格符合GB 1886.235-2016;
所述的原味浓缩复合乳酸菌发酵液通过如下步骤制备而成:
a、培养基的制备
脱脂乳培养基: 配置浓度为10%的脱脂乳培养基, 121℃灭菌15min。
b、菌株的活化和扩大培养
脱脂乳培养基冷却至42~45℃,将嗜酸乳杆菌、植物乳杆菌、保加利亚乳杆菌、瑞士乳杆菌、干酪乳杆菌、嗜热链球菌、乳双歧杆菌七种菌种按照2:2:2:2:1:1:1的比例接种在经过灭菌的10%脱脂乳培养基中,37℃条件下在恒温培养箱中培养,经3~5次活化,最后凝固时间在5h以内认为是活化完成。在每次活化培养的时候,应在无菌操作下进行,并用显微镜观察菌落状态,防止污染。
c、原味复合乳酸菌发酵液的制备
将活化好的混合菌,加入量按重量百分比计算,按5%接种量接种于10%的脱脂乳中,然后放入恒温培养箱中进行发酵,发酵时间12h,温度为42℃,以酸度94°T为标准(吉尔涅尔度:NaOH滴定法)。
d、原味浓缩复合乳酸菌发酵液的制备
取一定量原味复合乳酸菌发酵液进行巴氏杀菌(72℃,15s),杀菌后置于温度45℃,进口压力和出口压力分别为1.7 bar和1.05 bar,20 nm不锈钢膜设备中进行超滤,浓缩至4倍,停止超滤,然后采用纳滤膜过滤,选取透出液质量占投料质量20%时,作为浓缩终点,即得原味浓缩复合乳酸菌发酵液。
一种复合乳酸菌发酵风味的原味乳酸菌饮料的制备方法,具体步骤如下:
A、将0.05%的稳定剂、6.67%白砂糖、2.665%的果糖、2.665%的木糖醇等原料加入到75~80℃的纯净水中,剪切水合10~15min;
B、将A步骤中制备出的混合液冷却至55℃后加入6%原味浓缩复合乳酸菌发酵液,搅拌10~15min;
C、将B步骤中制备出的混合液冷却至45℃,将0.1%的柠檬酸稀释10倍边快速搅拌边加入混合液中进行调酸;
D、将C步骤得到的混合液进行混合搅拌,加水定容,即得乳酸菌饮料。所得乳酸菌饮料可溶性固型物为12,pH为3;
E、将D步骤得到的乳酸菌饮料先控制均质压力为20~30 MPa进行第一次均质5-10min,然后控制均质压力为15~20MPa进行第二次均质6-8min,得到均质液;
F、将步骤E所得乳酸菌饮料,经85~90℃下灭菌15min后,快速冷却至35℃以下,即得成品,入库4 ~6℃冷藏。
利用上述步骤所得的复合乳酸菌发酵风味的原味乳酸菌饮料经检测,游离总酚含量165mgGAE/100gDW,游离态FRAP,ORAC分别为2350mmol Fe2+/100gDW、1980mmol TE/100gDW。
以上所述内容仅为本发明构思下的基本说明,而依据本发明的技术方案所作的任何等效变换,均应属于本发明的保护范围。
Claims (9)
1.一种复合乳酸菌发酵风味的原味乳酸菌饮料,其特征在于按质量百分比(W/W)计算,其原料组成及含量如下:
所述复配稳定剂,由可溶性大豆多糖、果胶和羧甲基纤维素钠按照1.5:1:1的质量比复配而成;
所述复配糖,由蔗糖、果糖和木糖醇按照2.5:1:1的质量比复配而成;
所述的原味浓缩复合乳酸菌发酵液通过如下步骤制备而成:
a、一个制备培养基的步骤;
将脱脂乳培养基配置成质量百分比浓度为10%的脱脂乳培养基,121℃灭菌15min;
b、一个菌株的活化和扩大培养的步骤;
将脱脂乳培养基冷却至42~45℃,将嗜酸乳杆菌、植物乳杆菌、保加利亚乳杆菌、瑞士乳杆菌、干酪乳杆菌、嗜热链球菌、乳双歧杆菌七种菌种按照2:2:2:2:1:1:1的质量比例接种在经过灭菌的脱脂乳培养基中,37℃条件下在恒温培养箱中培养,经3~5次活化,最后凝固时间在5h以内认为是活化完成;
c、一个制备原味复合乳酸菌发酵液的步骤;
将活化好的混合菌,加入量按重量百分比计算,按3~5%接种量接种于质量百分比浓度为10%的脱脂乳中,然后放入恒温培养箱中进行发酵,发酵时间10~15h,温度为42℃,以酸度94°T为标准;
d、一个制备原味浓缩复合乳酸菌发酵液的步骤;
取上述原味复合乳酸菌发酵液在72℃的条件下巴氏杀菌15s,杀菌后置于温度45℃,进口压力和出口压力分别为1.7bar和1.05bar,10~20nm不锈钢膜设备中进行超滤,浓缩至4倍,停止超滤,然后采用纳滤膜过滤,选取透出液质量占投料质量的15~20%时,作为浓缩终点,即得原味浓缩复合乳酸菌发酵液;
上述的一种复合乳酸菌发酵风味的原味乳酸菌饮料通过如下步骤制备而成:
1)按照质量百分比称取复配稳定剂、复配糖、柠檬酸、原味浓缩复合乳酸菌发酵液和纯净水;
2)将复配稳定剂、复配糖原料加入到75~80℃的纯净水中,剪切水合10~15min;
3)将步骤2)中制备出的混合液冷却至55℃后加入原味浓缩复合乳酸菌发酵液,搅拌10~15min;
4)将步骤3)中制备出的混合液冷却至45℃,将柠檬酸稀释10倍,边快速搅拌边加入混合液中进行调酸;
5)将步骤4)得到的混合液进行混合搅拌,加纯净水定容,即得乳酸菌饮料;所得乳酸菌饮料中的可溶性固型物为8~11,pH为3.0~5.0;
6)将步骤5)得到的乳酸菌饮料先控制均质压力为20~30MPa进行第一次均质5-10min,然后控制均质压力为15~20MPa进行第二次均质6-8min,得到均质液;
7)将步骤6)所得乳酸菌饮料,经85~90℃下灭菌15min后,快速冷却至35℃以下,即得复合乳酸菌发酵风味的原味乳酸菌饮料。
2.如权利要求1所述的一种复合乳酸菌发酵风味的原味乳酸菌饮料,其特征在于按质量百分比(W/W)计算,其原料组成及含量如下:
3.如权利要求1所述的一种复合乳酸菌发酵风味的原味乳酸菌饮料,其特征在于按质量百分比(W/W)计算,其原料组成及含量如下:
4.如权利要求1所述的一种复合乳酸菌发酵风味的原味乳酸菌饮料,其特征在于按质量百分比(W/W)计算,其原料组成及含量如下:
5.如权利要求1所述的一种复合乳酸菌发酵风味的原味乳酸菌饮料,其特征在于:
在原味浓缩复合乳酸菌发酵液的制备过程中,步骤c中混合菌的接种量按重量百分比计算,为脱脂乳的3%。
6.如权利要求1所述的一种复合乳酸菌发酵风味的原味乳酸菌饮料,其特征在于:原味浓缩复合乳酸菌发酵液的制备,步骤c中混合菌的接种量按重量百分比计算,为脱脂乳的4%。
7.如权利要求1所述的一种复合乳酸菌发酵风味的原味乳酸菌饮料,其特征在于:在原味浓缩复合乳酸菌发酵液的制备的过程中,步骤d中杀菌后置于温度45℃,进口压力和出口压力分别为1.7bar和1.05bar采用15nm不锈钢膜设备中进行超滤,浓缩至4倍,停止超滤后采用纳滤膜过滤,选取透出液质量占投料质量18%时,作为浓缩终点。
8.如权利要求1所述的一种复合乳酸菌发酵风味的原味乳酸菌饮料,其特征在于:在原味浓缩复合乳酸菌发酵液的制备中,步骤c中混合菌的接种量按重量百分比计算,为脱脂乳的5%。
9.如权利要求1所述的一种复合乳酸菌发酵风味的原味乳酸菌饮料,其特征在于:在原味浓缩复合乳酸菌发酵液的制备过程中,步骤d中杀菌后置于温度45℃,进口压力和出口压力分别为1.7bar和1.05bar采用20nm不锈钢膜设备中进行超滤,浓缩至4倍,停止超滤后采用纳滤膜过滤,选取透出液质量占投料质量20%时,作为浓缩终点。
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