CN107712052B - Lactobacillus and saccharomycete co-fermented beverage and production process thereof - Google Patents

Lactobacillus and saccharomycete co-fermented beverage and production process thereof Download PDF

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CN107712052B
CN107712052B CN201711164212.3A CN201711164212A CN107712052B CN 107712052 B CN107712052 B CN 107712052B CN 201711164212 A CN201711164212 A CN 201711164212A CN 107712052 B CN107712052 B CN 107712052B
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parts
yeast
lactic acid
lactobacillus
fermented beverage
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CN107712052A (en
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佘春华
胡卫
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Yingbeijian Food Technology (Shandong) Co.,Ltd.
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Yingbeijian Food Technology Shandong Co ltd
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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
    • 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
    • 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
    • A23V2400/169—Plantarum

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  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a lactobacillus and saccharomycete co-fermented beverage and a production process thereof, and relates to the technical field of fermented beverages. The lactobacillus and yeast co-fermented beverage comprises the following components in parts by weight based on 100 parts by weight: 15-25 parts of fermented milk base material, 6-15 parts of auxiliary material and the balance of water; the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 10-15 parts of skimmed milk powder, 2-5 parts of glucose, 0.02-0.78 part of lactobacillus plantarum LP 280.01, 0.05-0.1 part of lactobacillus paracasei, 0.05-0.1 part of yeast and the balance of water. The production process comprises fermenting lactobacillus, and inoculating yeast for fermentation. The lactobacillus and saccharomycete co-fermented beverage has the lactic acid bacteria fermentation flavor, the mellow flavor of saccharomycete fermentation, high nutritive value, double synergism of lactic acid bacteria and saccharomycete and high protection effect on the intestines and stomach of human body.

Description

Lactobacillus and saccharomycete co-fermented beverage and production process thereof
Technical Field
The invention relates to the technical field of fermented beverages, and particularly relates to a lactobacillus and saccharomycetes co-fermented beverage and a production process thereof.
Background
In recent years, active lactobacillus products are very popular among consumers because of the nutritional elements that are easier to absorb and the beneficial flora supplemented into the intestinal tract to maintain the intestinal microecological balance, thereby achieving the purpose of preventing infectious diseases. Lactic acid bacteria are a microorganism strain that is a starter of fermentation and plays a major role in the food fermentation industry. The quality of the strain directly affects the flavor, quality, process, productivity and the like of the product. Lactic acid bacteria are required to be fermented in the lactic acid bacteria beverage and the yogurt, the performance of the lactic acid bacteria is changeable, and the difference between different strains and between different strains is obvious. Lactic acid bacteria, a class of microorganisms, also have some of the relevant properties of microorganisms, such as secretion of different extracellular enzyme systems, including many different enzymes such as proteases and lipases; under the action of the autolytic enzyme in the fermentation cell, the cell wall of the lactic acid bacteria is broken, so that different enzyme systems in the cell are dissolved out. However, the relative enzyme-producing capacity and enzymatic properties vary between different strains. For different production and product development needs, different strains are selected to be matched for production.
The brown milk beverage is an active lactobacillus beverage with high sugar and low viscosity, and has refreshing taste, and the active lactobacillus and metabolite thereof contained in the beverage can inhibit the growth of harmful bacteria in intestinal tracts, regulate the balance of intestinal tract microecology and enhance the immunity of human bodies. The lactobacillus beverage on the market at present still needs to be further improved in the aspects of taste, flavor, heat, nutrition, quality and the like.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
One of the purposes of the invention is to provide a lactobacillus and saccharomycetes co-fermented beverage, and the beverage obtained through symbiotic fermentation of lactobacillus and saccharomycetes has the lactobacillus fermentation flavor and the mellow flavor of saccharomycetes fermentation, has higher nutritional value, has double synergies of lactobacillus and saccharomycetes, and has better protection effect on human intestines and stomachs.
The invention also aims to provide a production process of the lactobacillus and saccharomycete co-fermented beverage, which comprises the steps of restoring, hydrating, homogenizing, sterilizing and browning milk powder, adding lactobacillus plantarum LP28 and lactobacillus paracasei for fermentation, adding saccharomycete for fermentation to obtain a fermented milk base material, and fully homogenizing the fermented milk base material and other auxiliary materials to obtain the lactobacillus and saccharomycete co-fermented beverage.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
in a first aspect, the invention provides a lactobacillus and yeast co-fermented beverage, which comprises the following components in parts by weight based on 100 parts by weight: 15-25 parts of fermented milk base material, 6-15 parts of auxiliary material and the balance of water;
the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 10-15 parts of skimmed milk powder, 2-5 parts of glucose, 0.02-0.78 part of lactobacillus plantarum LP 280.01, 0.05-0.1 part of lactobacillus paracasei, 0.05-0.1 part of yeast and the balance of water.
Preferably, on the basis of the technical scheme provided by the invention, the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 12-15 parts of skimmed milk powder, 3-5 parts of glucose, 0.02 part of lactobacillus plantarum LP 280.015, 0.06-0.1 part of lactobacillus paracasei, 0.06-0.1 part of yeast and the balance of water.
Preferably, on the basis of the technical scheme provided by the invention, the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 12-15 parts of skimmed milk powder, 4-5 parts of glucose, 0.018-0.018 part of lactobacillus plantarum LP 280.015, 0.06-0.08 part of lactobacillus paracasei, 0.05-0.08 part of yeast and the balance of water.
Preferably, on the basis of the technical scheme provided by the invention, the auxiliary materials comprise white granulated sugar, high fructose corn syrup, oligosaccharide, a stabilizer, an acidity regulator, soluble salt, a sweetener and essence;
preferably, the oligosaccharide is selected from one or more of xylooligosaccharide, fructooligosaccharide and isomaltooligosaccharide;
preferably, the stabilizing agent comprises pectin and soluble soy polysaccharide;
preferably, the acidity regulator is selected from one or more of lactic acid, citric acid and malic acid;
preferably, the soluble salt is selected from one or more of sodium citrate, sodium tripolyphosphate and potassium sorbate;
preferably, the sweetener is selected from one or more of sucralose, aspartame and acesulfame potassium.
Preferably, on the basis of the technical scheme provided by the invention, the lactobacillus and yeast co-fermented beverage comprises the following components in parts by weight based on 100 parts by weight: 20-25 parts of fermented milk base material, 4-6 parts of white granulated sugar, 2-3 parts of high fructose corn syrup, 0.05-3 parts of oligosaccharide, 0.15-0.4 part of pectin, 0.05-0.1 part of soluble soybean polysaccharide, 0.13-0.2 part of lactic acid, 0.05-0.06 part of citric acid, 0.02-0.04 part of malic acid, 0.02-0.03 part of sodium citrate, 0.04-0.06 part of sodium tripolyphosphate, 0.02-0.03 part of potassium sorbate, 0.006-0.01 part of aspartame, 0.004-0.005 part of acesulfame potassium, 0.05-0.07 part of essence and the balance of water;
the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 10-15 parts of skimmed milk powder, 2-5 parts of glucose, 0.02-0.78 part of lactobacillus plantarum LP 280.01, 0.05-0.1 part of lactobacillus paracasei, 0.05-0.1 part of yeast and the balance of water.
In a second aspect, the invention provides a production process of the lactobacillus and yeast co-fermented beverage, which comprises the following steps:
(a) adding glucose and skimmed milk powder into water of 45-50 deg.C according to formula amount, mixing, and hydrating for 30-60 min; after homogenizing, sterilizing and browning, firstly adding lactobacillus plantarum LP28 and lactobacillus paracasei for primary fermentation, and then adding yeast for secondary fermentation to obtain fermentation liquor;
(b) mixing the fermentation liquid and adjuvants, homogenizing, sterilizing, and canning to obtain lactobacillus and yeast co-fermented beverage.
Preferably, on the basis of the technical scheme provided by the invention, the primary fermentation temperature in the step (a) is 35-40 ℃, preferably 35-38 ℃, and further preferably 36-38 ℃; and/or the primary fermentation time is 40-50h, preferably 45-50h, further preferably 48-50 h;
preferably, the secondary fermentation temperature in step (a) is from 25 to 30 ℃, preferably from 27 to 29 ℃, further preferably from 28 to 29 ℃; and/or the secondary fermentation time is 20-30h, preferably 22-25h, further preferably 24-25 h;
preferably, the terminal acidity of the primary fermentation and the secondary fermentation are both 150-190 ℃ T.
Preferably, on the basis of the technical scheme provided by the invention, the homogenization temperature in the step (a) is 45-50 ℃, preferably 46-50 ℃, and further preferably 46-48 ℃; and/or the homogenizing pressure is 18-25MPa, preferably 20-25MPa, further preferably 23-25 MPa;
preferably, the sterilization in step (a) is pasteurization, and the sterilization temperature is 95-100 ℃, preferably 96-100 ℃, and further preferably 98-100 ℃; and/or the sterilization time is 10-18s, preferably 12-15s, further preferably 14-15 s; and/or the outlet temperature is 95-98 ℃;
preferably, the browning temperature in step (a) is between 90 and 98 ℃, preferably between 95 and 98 ℃, further preferably between 96 and 98 ℃; and/or the holding time is 1.5-3h, preferably 2-3h, further preferably 2.5-3 h.
Preferably, on the basis of the technical scheme provided by the invention, the homogenizing pressure in the step (b) is 20-25MPa, preferably 22-25MPa, and further preferably 24-25 MPa;
preferably, the sterilization temperature in step (b) is 90-95 ℃, preferably 90-93 ℃, further preferably 90-92 ℃; and/or the sterilization time is 40-45min, preferably 42-45min, and further preferably 43-45 min;
preferably, after the primary fermentation in the step (a), cooling to 25-30 ℃, and then adding yeast for secondary fermentation;
preferably, the obtained fermentation liquor is cooled to 15-20 ℃, and is homogenized under the homogenization pressure of 18-20 MPa.
Preferably, the production process of the typical lactobacillus and yeast co-fermented beverage comprises the following steps:
(a) adding glucose and skimmed milk powder into water of 45-50 deg.C according to formula amount, mixing, and hydrating for 30-60 min;
(b) homogenizing the mixture of step (a) at a pressure of 23-25 MPa;
(c) pasteurizing and browning the homogenized mixture at 96-100 deg.C for 14-15s and 95-98 deg.C, and keeping the temperature at 95-98 deg.C for 1.5-3 h;
(d) cooling the mixture of the step (c) to 36-38 ℃, adding lactobacillus plantarum LP28 and lactobacillus paracasei, and performing primary fermentation for 45-50h at the temperature of 36-38 ℃; cooling to 28-29 ℃ after primary fermentation, adding yeast, and performing secondary fermentation at 28-29 ℃ for 24-25h until the fermentation end point acidity is 150-190 DEG T;
(e) cooling the fermentation liquid obtained after the fermentation in the step (d) to 15-20 ℃, and homogenizing under 18-20MPa to obtain a fermented milk base material;
(f) adding white granulated sugar, high fructose syrup, pectin and soluble soybean polysaccharide into water of 90-95 ℃, uniformly mixing, adding the fermented milk base material, aspartame and acesulfame potassium, cooling to 20-25 ℃, then adding lactic acid, citric acid, malic acid, sodium citrate, sodium tripolyphosphate, potassium sorbate and oligosaccharide, uniformly mixing, fixing the volume, adding essence and blending; homogenizing under 20-25MPa, sterilizing at 90-92 deg.C for 43-45min, cooling to 35-40 deg.C, and bottling to obtain lactobacillus and yeast co-fermented beverage.
Compared with the prior art, the invention has the following beneficial effects:
(1) the lactobacillus and saccharomycetes co-fermented beverage disclosed by the invention adopts symbiotic fermentation of lactobacillus and saccharomycetes, has a better protection effect on human intestines and stomach through dual synergy of the lactobacillus and the saccharomycetes, and has a health-care effect.
(2) The lactobacillus beverage obtained by the invention has the lactobacillus fermentation flavor, the mellow flavor of the yeast fermentation and higher nutritive value.
(3) The production process of the invention comprises the steps of restoring, hydrating, homogenizing, sterilizing and browning the milk powder, adding the lactobacillus plantarum LP28 and the lactobacillus paracasei for fermentation, and then adding the yeast for fermentation to obtain the lactobacillus and yeast co-fermented beverage which has good taste, unique and mellow flavor and is rich in beneficial bacteria, protein and vitamins, the process is easy to control, and the process is suitable for large-scale industrial production.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
According to the first aspect of the invention, the lactobacillus and yeast co-fermented beverage comprises the following components in parts by weight based on 100 parts by weight: 15-25 parts of fermented milk base material, 6-15 parts of auxiliary material and the balance of water;
the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 10-15 parts of skimmed milk powder, 2-5 parts of glucose, 0.02-0.78 part of lactobacillus plantarum LP 280.01, 0.05-0.1 part of lactobacillus paracasei, 0.05-0.1 part of yeast and the balance of water.
In the invention, the lactobacillus and saccharomycete co-fermented beverage comprises a fermented milk base material, an auxiliary material and water. The fermented milk base material, the auxiliary material and the water are calculated by taking the lactobacillus and yeast co-fermented beverage as a reference and 100 parts by weight of the lactobacillus and yeast co-fermented beverage, and the fermented milk base material, the auxiliary material and the water comprise 15-25 parts by weight of the fermented milk base material, 6-15 parts by weight of the auxiliary material and the balance of the water.
Typical, but non-limiting, amounts of the fermented milk base are, for example, 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, 20 parts by weight, 21 parts by weight, 22 parts by weight, 23 parts by weight, 24 parts by weight or 25 parts by weight.
Typical but non-limiting amounts of the auxiliary materials are, for example, 6 parts by weight, 7 parts by weight, 8 parts by weight, 9 parts by weight, 10 parts by weight, 11 parts by weight, 12 parts by weight, 13 parts by weight, 14 parts by weight or 15 parts by weight.
The water used in the present invention is preferably purified water.
The lactobacillus and yeast co-fermented beverage provided by the invention comprises fermented milk base materials, auxiliary materials and water, and can also comprise other components, such as fruit and vegetable components, wherein the other components endow the lactobacillus and yeast co-fermented beverage with different characteristics. In addition, the term "comprising" as used herein may be replaced by "being" or "consisting of … …" as closed.
The balance of water refers to the balance of water in the components of the lactobacillus and yeast co-fermented beverage except the fermented milk base material, the auxiliary material and other optional components, and the sum of the parts by weight of the water, the fermented milk base material, the auxiliary material and other optional components is 100 parts.
In the invention, the fermented milk base material comprises skim milk powder, glucose, lactobacillus plantarum LP28, lactobacillus paracasei, yeast and water. The weight portions of the skim milk powder, the glucose, the lactobacillus plantarum LP28, the lactobacillus paracasei, the yeast and the water are calculated by taking 100 weight portions of fermented milk base material as reference, and the weight portions of the skim milk powder, the glucose, the lactobacillus plantarum LP28, the lactobacillus paracasei LP 3505 and 0.1 weight portion, the yeast and the balance are included in the fermented milk base material according to 10 to 15 weight portions.
Typical but non-limiting contents of the skim milk powder are, for example, 10 parts by weight, 11 parts by weight, 12 parts by weight, 13 parts by weight, 14 parts by weight, or 15 parts by weight.
Typical but non-limiting amounts of glucose are, for example, 2 parts by weight, 3 parts by weight, 4 parts by weight or 5 parts by weight.
The lactobacillus plantarum LP28 is produced by bioscience and biotechnology limited, taiwan, china, and is a vegetative lactic acid bacterium screened from traditional pickled products in taiwan, china, and has the characteristic of good tolerance to gastric acid and high salt due to the harsh growth environment.
The Lactobacillus plantarum strain LP28 (Lactobacillus plantarum) was deposited in the general microbiological center of China Committee for culture Collection of microorganisms (address: institute of microbiology, China academy of sciences, university of Inward province, Beijing) at 19 th 10.2009 with the deposit number of CGMCC No. 3346. The strain information can be referred to patent CN 101851593A.
The LP28 strain has the following advantages over other lactic acid bacteria: 1. belongs to the strain for improving allergy, and is suitable for various allergic constitutions; 2. plant source, high activity strain; 3. multiple embedding is realized, and the storage stability is good; 4. maintains the balance of gastrointestinal bacteria, is natural and safe, and is suitable for the physique of Chinese people.
Typical but non-limiting amounts of Lactobacillus plantarum LP28 are, for example, 0.01 part by weight, 0.012 part by weight, 0.013 part by weight, 0.014 part by weight, 0.015 part by weight, 0.016 part by weight, 0.017 part by weight, 0.018 part by weight, 0.019 part by weight or 0.02 part by weight.
Typical but non-limiting amounts of lactobacillus paracasei are, for example, 0.05, 0.06, 0.07, 0.08, 0.09, or 0.1 parts by weight.
The lactobacillus paracasei belongs to lactobacillus casei flora of lactobacillus, is separated from intestinal tracts of healthy Chinese people, has good safety of probiotics separated from healthy human bodies, is a normal member of the human bodies, has no harm to the human bodies, has higher physiological activity and better tolerance and adhesiveness. It is used as a probiotic, can promote the balance of microbial flora and enzymes of organisms and stimulate specific and nonspecific immunity mechanisms, and can play a role in preventing certain diseases, promoting development, enhancing physique, delaying senescence and prolonging life to a certain extent. The paracasei lactobacillus is an antibacterial small-molecule heat-stable peptide secreted by the paracasei lactobacillus and can inhibit common putrefying bacteria.
Typical but non-limiting amounts of yeast are, for example, 0.05, 0.06, 0.07, 0.08, 0.09, or 0.1 parts by weight.
The yeast has high nutritive value, especially contains more protein, B vitamins, nucleic acid and minerals, and can also produce some active substances with health care function. Vitamin B group can control human body metabolism function and maintain normal nerve function. Vitamin B2 and vitamin B6 are important vitamins for the skin. Vitamin B12 has effects in preventing anemia, promoting vitamin synthesis in intestine, and enhancing physical strength for people with intestinal or hepatic function weakness.
By "fermented milk base comprises" according to the present invention is meant that the fermented milk base may comprise, in addition to skimmed milk powder, glucose, lactobacillus plantarum LP28, lactobacillus paracasei, yeast and water, other components, such as other lactic acid bacteria, which impart different properties to the fermented milk base. In addition, the term "comprising" as used herein may be replaced by "being" or "consisting of … …" as closed.
The "balance water" here means that the balance of the components of the fermented milk base of the invention excluding skimmed milk powder, glucose, lactobacillus plantarum LP28, lactobacillus paracasei, yeast and optionally other components is water, and the sum of the parts by weight of water and skimmed milk powder, glucose, lactobacillus plantarum LP28, lactobacillus paracasei, yeast and optionally other components is 100 parts.
The lactobacillus and saccharomycetes co-fermented beverage disclosed by the invention is subjected to symbiotic fermentation of lactobacillus and saccharomycetes, so that the obtained beverage is good in flavor, has the lactobacillus fermentation flavor and mellow fragrance of saccharomycetes fermentation, is matched with each other and synergized, plays a good protection role on human intestines and stomach, is rich in beneficial bacteria, proteins and vitamins, is higher in nutritional value, and has a health-care effect on a human body.
In a preferred embodiment, the fermented milk base comprises the following components in parts by weight, based on 100 parts by weight: 12-15 parts of skimmed milk powder, 3-5 parts of glucose, 0.02 part of lactobacillus plantarum LP 280.015, 0.06-0.1 part of lactobacillus paracasei, 0.06-0.1 part of yeast and the balance of water.
Further preferably, the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 12-15 parts of skimmed milk powder, 4-5 parts of glucose, 0.018-0.018 part of lactobacillus plantarum LP 280.015, 0.06-0.08 part of lactobacillus paracasei, 0.05-0.08 part of yeast and the balance of water.
By further optimizing the proportion among strains and the proportion between the strains and the milk source, the lactobacillus and yeast co-fermented beverage with better flavor and more prominent probiotic effect can be obtained.
In a preferred embodiment, the auxiliary materials comprise white granulated sugar, high fructose corn syrup, oligosaccharide, a stabilizer, an acidity regulator, soluble salt, a sweetener and essence.
By adding sweet substances, stabilizers, acidity regulators and essences, the taste and flavor of the beverage can be further improved, and the nutritional value or the appearance of the product can be enhanced.
Preferably, the oligosaccharide is selected from one or more of xylooligosaccharide, fructooligosaccharide and isomaltooligosaccharide;
preferably, the stabilizing agent comprises pectin and soluble soy polysaccharide;
preferably, the acidity regulator is selected from one or more of lactic acid, citric acid and malic acid;
preferably, the soluble salt is selected from one or more of sodium citrate, sodium tripolyphosphate and potassium sorbate;
preferably, the sweetener is selected from one or more of sucralose, aspartame and acesulfame potassium.
Preferably, on the basis of the technical scheme provided by the invention, the auxiliary materials comprise 4-6 parts of white granulated sugar, 2-3 parts of high fructose corn syrup, 0.05-3 parts of oligosaccharide, 0.15-0.4 part of pectin, 0.05-0.1 part of soluble soybean polysaccharide, 0.13-0.2 part of lactic acid, 0.05-0.06 part of citric acid, 0.02-0.04 part of malic acid, 0.02-0.03 part of sodium citrate, 0.04-0.06 part of sodium tripolyphosphate, 0.02-0.03 part of potassium sorbate, 0.006-0.01 part of aspartame, 0.004-0.005 part of acesulfame potassium and 0.05-0.07 part of essence by weight of 100 parts of the lactobacillus and yeast co-fermented beverage.
Typical but non-limiting amounts of white sugar are, for example, 4 parts by weight, 5 parts by weight or 6 parts by weight.
Typical but non-limiting amounts of high fructose corn syrup are, for example, 2 parts by weight, 2.5 parts by weight or 3 parts by weight.
Typical but non-limiting amounts of oligosaccharides are, for example, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.2, 0.5, 1, 2 or 3 parts by weight.
Typical but non-limiting amounts of pectin are, for example, 0.15, 0.2, 0.25, 0.3, 0.35 or 0.4 parts by weight.
Typical, but non-limiting, amounts of soluble soy polysaccharide are, for example, 0.05, 0.06, 0.07, 0.08, 0.09, or 0.1 parts by weight.
Typical but non-limiting amounts of lactic acid are, for example, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19 or 0.2 parts by weight.
Typical but non-limiting amounts of citric acid are, for example, 0.05, 0.052, 0.054, 0.056, 0.058, or 0.06 parts by weight.
Typical but non-limiting amounts of malic acid are, for example, 0.02 parts by weight, 0.025 parts by weight, 0.03 parts by weight, 0.035 parts by weight or 0.04 parts by weight.
Typical but non-limiting amounts of sodium citrate are, for example, 0.02, 0.025 or 0.03 parts by weight.
Typical, but non-limiting, amounts of sodium tripolyphosphate are, for example, 0.04 parts by weight, 0.045 parts by weight, 0.05 parts by weight, 0.055 parts by weight, or 0.06 parts by weight.
Typical but non-limiting amounts of potassium sorbate include, for example, 0.02, 0.025, or 0.03 parts by weight.
Typical, but non-limiting, amounts of aspartame include, for example, 0.006 parts by weight, 0.007 parts by weight, 0.008 parts by weight, 0.009 parts by weight, or 0.01 parts by weight.
Typical but non-limiting amounts of acesulfame k are, for example, 0.004 parts by weight, 0.0045 parts by weight or 0.005 parts by weight.
Typical but non-limiting amounts of perfume are for example 0.05 parts by weight, 0.06 parts by weight or 0.07 parts by weight.
Preferably, the typical lactobacillus and yeast co-fermented beverage comprises the following components in parts by weight based on 100 parts by weight: 20-25 parts of fermented milk base material, 4-6 parts of white granulated sugar, 2-3 parts of high fructose corn syrup, 0.05-3 parts of oligosaccharide, 0.15-0.4 part of pectin, 0.05-0.1 part of soluble soybean polysaccharide, 0.13-0.2 part of lactic acid, 0.05-0.06 part of citric acid, 0.02-0.04 part of malic acid, 0.02-0.03 part of sodium citrate, 0.04-0.06 part of sodium tripolyphosphate, 0.02-0.03 part of potassium sorbate, 0.006-0.01 part of aspartame, 0.004-0.005 part of acesulfame potassium, 0.05-0.07 part of essence and the balance of water;
the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 10-15 parts of skimmed milk powder, 2-5 parts of glucose, 0.02-0.78 part of lactobacillus plantarum LP 280.01, 0.05-0.1 part of lactobacillus paracasei, 0.05-0.1 part of yeast and the balance of water.
The lactobacillus and yeast co-fermented beverage is prepared by mixing and fermenting lactobacillus plantarum LP28, lactobacillus paracasei and yeast, and matching with proper auxiliary materials, the obtained lactobacillus and yeast co-fermented beverage has mellow flavor and rich nutrition, and has good health care effect on human intestinal tracts.
According to a second aspect of the present invention, there is provided a process for producing the above co-fermented beverage with lactic acid bacteria and yeast, comprising the following steps:
(a) adding glucose and skimmed milk powder into water of 45-50 deg.C according to formula amount, mixing, and hydrating for 30-60 min; after homogenizing, sterilizing and browning, firstly adding lactobacillus plantarum LP28 and lactobacillus paracasei for primary fermentation, and then adding yeast for secondary fermentation to obtain fermentation liquor;
(b) mixing the fermentation liquid and adjuvants, homogenizing, sterilizing, and canning to obtain lactobacillus and yeast co-fermented beverage.
The production process of the invention comprises the steps of restoring, hydrating, homogenizing, sterilizing and browning the milk powder, adding the lactobacillus plantarum LP28 and the lactobacillus paracasei for primary fermentation, and adding the yeast for secondary fermentation to obtain the lactobacillus and yeast co-fermented beverage.
Typical but non-limiting examples of the water temperature in step (a) are 45 ℃, 46 ℃, 47 ℃, 48 ℃, 49 ℃ or 50 ℃.
The hydration time is typically, but not limited to, for example, 30min, 40min, 50min or 60 min.
The temperature rise accelerates the collision of the particles of the milk powder and water molecules, and promotes the rapid dispersion and ablation of the particles.
The production process has the same advantages as the lactobacillus and saccharomycete co-fermented beverage, and the obtained beverage has unique flavor, is rich in beneficial bacteria, protein and vitamins, can increase the number of the beneficial bacteria in the intestinal tract of human body greatly, enhance the immunity of the organism and play a role in health care.
In a preferred embodiment, the temperature of the first fermentation in step (a) is 35 to 40 ℃, preferably 35 to 38 ℃, further preferably 36 to 38 ℃; and/or the primary fermentation time is 40-50h, preferably 45-50h, and further preferably 48-50 h.
The temperature of the primary fermentation is typically, but not limited to, 35 ℃, 36 ℃, 37 ℃, 38 ℃, 39 ℃ or 40 ℃.
The primary fermentation time is typically, but not limited to, 40h, 42h, 44h, 45h, 46h, 48h or 50h, for example.
In this range, the fermentation temperature and time are suitable for the growth of Lactobacillus plantarum LP28 and Lactobacillus paracasei, so that they are sufficiently fermented.
In a preferred embodiment, the secondary fermentation temperature in step (a) is from 25 to 30 ℃, preferably from 27 to 29 ℃, further preferably from 28 to 29 ℃; and/or the secondary fermentation time is 20-30h, preferably 22-25h, and further preferably 24-25 h.
The secondary fermentation temperature is typically, but not limited to, 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃ or 30 ℃, for example.
The secondary fermentation time is typically, but not limited to, for example, 20h, 22h, 24h, 25h, 26h, 28h or 30 h.
The method is suitable for growth of yeast at the fermentation temperature and time in the range, so that the yeast is fully fermented, the beverage is mellow in flavor, the activity of beneficial bacteria is high, and intestinal health is promoted.
In a preferred embodiment, the terminal acidity of the primary and secondary fermentations are both 150-190 ℃ T.
Acidity is typically expressed in milliliters of 0.1N sodium hydroxide consumed to neutralize 100 milliliters of milk and is referred to as ° T.
The fermentation end point acidity is typically, but not limited to, 150 ° T, 160 ° T, 170 ° T, 180 ° T, or 190 ° T, for example.
The lactobacillus and saccharomycete co-fermented beverage has good taste, small acidity, weak microbial activity, great acidity, sour taste, lowered activity of lactobacillus and saccharomycete, raised lactoprotein denaturing degree, no absorption to human body and no health of intestine and stomach.
In a preferred embodiment, the homogenization temperature in step (a) is from 45 to 50 ℃, preferably from 46 to 50 ℃, further preferably from 46 to 48 ℃; and/or the homogenizing pressure is 18-25MPa, preferably 20-25MPa, further preferably 23-25 MPa;
the homogenization temperature in step (a) is typically, but not limited to, 45 ℃, 46 ℃, 47 ℃, 48 ℃, 49 ℃ or 50 ℃.
The homogenization pressure of step (a) is typically, but not limited to, for example, 18MPa, 20MPa, 22MPa or 25 MPa.
Through proper homogenization conditions, the hydrated feed liquid is fully mixed, and the uniformity and stability of the material before fermentation are ensured.
In a preferred embodiment, the sterilization in step (a) is pasteurization, the sterilization temperature being 95-100 ℃, preferably 96-100 ℃, and further preferably 98-100 ℃; and/or the sterilization time is 10-18s, preferably 12-15s, further preferably 14-15 s; and/or the outlet temperature is 95-98 ℃.
The sterilization temperature in step (a) is typically, but not limited to, 95 deg.C, 96 deg.C, 97 deg.C, 98 deg.C, 99 deg.C or 100 deg.C, for example.
The sterilization time in step (a) is typically, but not limited to, 10s, 12s, 15s, 16s or 18s, for example.
The sterilization outlet temperature of step (a) is typically, but not limited to, 95 ℃, 96 ℃, 97 ℃ or 98 ℃.
High-temperature short-time sterilization and strict sterilization are adopted, so that the phenomenon that mixed bacteria are mixed during fermentation to influence the quality is avoided.
In a preferred embodiment, the browning temperature in step (a) is between 90 and 98 ℃, preferably between 95 and 98 ℃, further preferably between 96 and 98 ℃; and/or the holding time is 1.5-3h, preferably 2-3h, further preferably 2.5-3 h.
The browning temperature of step (a) is typically, but not limited to, 90 ℃, 92 ℃, 94 ℃, 95 ℃, 96 ℃ or 98 ℃.
The browning incubation time of step (a) is typically, but not limited to, for example, 1.5 hours, 2 hours, 2.5 hours, or 3 hours.
The lactose is heated at high temperature to generate caramelization reaction to cause browning, and the browning is carried out through specific process conditions to ensure that the yoghourt has special flavor and better and mellow taste.
In a preferred embodiment, the homogenization pressure in step (b) is from 20 to 25MPa, preferably from 22 to 25MPa, more preferably from 24 to 25 MPa.
The homogenization pressure of step (b) is typically, but not limited to, for example, 20MPa, 22MPa or 25 MPa.
Homogenizing under high pressure to make fermented broth and adjuvants mixed thoroughly.
In a preferred embodiment, the sterilization temperature in step (b) is 90-95 ℃, preferably 90-93 ℃, further preferably 90-92 ℃; and/or the sterilization time is 40-45min, preferably 42-45min, and further preferably 43-45 min.
The sterilization temperature in step (b) is typically, but not limited to, 90 ℃, 91 ℃, 92 ℃, 93 ℃, 94 ℃ or 95 ℃.
The sterilization time in step (b) is typically, but not limited to, 40min, 41min, 42min, 43min, 44min or 45min, for example.
The sterilization is carried out for a long time before canning, thereby avoiding pollution and prolonging the shelf life of the product.
In a preferred embodiment, the primary fermentation in step (a) is cooled to 25-30 ℃ and then yeast is added for secondary fermentation for 24-25 h;
preferably, the obtained fermentation liquor is cooled to 15-20 ℃, and is homogenized under the homogenization pressure of 18-20 MPa.
The cooling temperature after the primary fermentation is typically, but not limited to, 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃ or 30 ℃.
The material is cooled to a temperature suitable for the growth of yeast, and fermentation preparation is carried out.
And (3) demulsifying after the fermentation liquor reaches the fermentation end point, uniformly stirring the fermentation liquor, cooling and homogenizing the fermentation liquor to obtain a fermented milk base material, and storing the fermented milk base material for a short time so as to be mixed with different auxiliary materials subsequently to obtain the lactobacillus and saccharomycete co-fermented beverage.
The temperature of the fermentation broth is typically, but not limited to, 15 deg.C, 16 deg.C, 17 deg.C, 18 deg.C, 19 deg.C or 20 deg.C.
The homogenization pressure is typically, but not limited to, for example, 18MPa, 19MPa or 20 MPa.
Preferably, the production process of the typical lactobacillus and yeast co-fermented beverage comprises the following steps:
(a) adding glucose and skimmed milk powder into water of 45-50 deg.C according to formula amount, mixing, and hydrating for 30-60 min;
(b) homogenizing the mixture of step (a) at a pressure of 23-25 MPa;
(c) pasteurizing and browning the homogenized mixture at 96-100 deg.C for 14-15s and 95-98 deg.C, and keeping the temperature at 95-98 deg.C for 1.5-3 h;
(d) cooling the mixture of the step (c) to 36-38 ℃, adding lactobacillus plantarum LP28 and lactobacillus paracasei, and performing primary fermentation for 45-50h at the temperature of 36-38 ℃; cooling to 28-29 ℃ after primary fermentation, adding yeast, and performing secondary fermentation at 28-29 ℃ for 24-25h until the fermentation end point acidity is 150-190 DEG T;
(e) cooling the fermentation liquid obtained after the fermentation in the step (d) to 15-20 ℃, and homogenizing under 18-20MPa to obtain a fermented milk base material;
(f) adding white granulated sugar, high fructose syrup, pectin and soluble soybean polysaccharide into water of 90-95 ℃, uniformly mixing, adding the fermented milk base material, aspartame and acesulfame potassium, cooling to 20-25 ℃, then adding lactic acid, citric acid, malic acid, sodium citrate, sodium tripolyphosphate, potassium sorbate and oligosaccharide, uniformly mixing, fixing the volume, adding essence and blending; homogenizing under 20-25MPa, sterilizing at 90-92 deg.C for 43-45min, cooling to 35-40 deg.C, and bottling to obtain lactobacillus and yeast co-fermented beverage.
The production process of the typical lactobacillus and yeast co-fermented beverage comprises the working procedures of milk powder recovery, hydration, homogenization, pasteurization, heat preservation browning, inoculation of lactobacillus fermentation, cooling, inoculation of yeast fermentation, cooling, homogenization, blending, acidity regulation, flavoring, homogenization, pasteurization, filling and the like, and the quality and the flavor of the obtained lactobacillus and yeast co-fermented beverage are ensured through the mutual matching of the working procedures, so that the strains can be better matched with each other to play the role.
For further understanding of the present invention, the method and effects of the present invention will be described in further detail with reference to specific examples. All the raw materials related to the invention can be obtained commercially.
In the following examples and comparative examples, the sources of the raw materials used were:
skim milk powder: dairy products second plant, Guangming Dairy products GmbH.
Soluble soybean polysaccharide: not second fuji (Beijing) technologies, Inc.
Pectin: qiubo investment (China) Co.
Sodium tripolyphosphate, potassium sorbate, sodium citrate: shanghai smart trade company Limited.
Citric acid, lactic acid and malic acid: gambling agriculture science and technology limited. The remaining raw materials are commercially available.
Example 1
1. Preparing a fermented milk base material:
(1) adding 2g glucose and 15g skimmed milk powder into 45 deg.C water, adding water to 100g (100%), mixing, and hydrating for 60 min;
(2) homogenizing the mixture obtained in the step (1) under the pressure of 25 MPa;
(3) carrying out pasteurization and browning on the homogenized mixture, wherein the sterilization temperature is 96 ℃, the sterilization time is 15s, the outlet temperature is 95 ℃, and the heat preservation is carried out for 1.5h at the temperature of 96 ℃ after sterilization;
(4) cooling the mixture obtained in the step (3) to 36 ℃, adding 0.01g of lactobacillus plantarum LP28 and 0.1g of lactobacillus paracasei, performing primary fermentation at 35 ℃ for 50h, cooling to 28 ℃ after primary fermentation, adding 0.05g of yeast, performing secondary fermentation at 25 ℃ for 24h until the acidity at the fermentation end point is 150 DEG T;
(5) and cooling the fermented liquid to 15 ℃, and homogenizing under 18MPa to obtain the fermented milk base material.
2. Preparing a lactobacillus beverage:
(1) adding 4g white sugar, 3g high fructose corn syrup, 0.15g pectin and 0.1g soluble soybean polysaccharide into 92 deg.C water, stirring for 30min, and mixing;
(2) sterilizing the mixture obtained in the step (1) at 95 ℃ for 15 min;
(3) cooling the mixture obtained in the step (2) to 30 ℃, adding 15g of the fermented milk base material, 0.006g of aspartame and 0.005g of acesulfame potassium, uniformly stirring, and cooling to 20 ℃;
(4) respectively dissolving 0.13g of lactic acid, 0.05g of citric acid, 0.04g of malic acid, 0.02g of sodium citrate, 0.06g of sodium tripolyphosphate, 0.02g of potassium sorbate and 3g of oligosaccharide in sterile water, slowly adding the materials obtained in the step (3), uniformly stirring, adding water to 100g (100%), and adding 0.05g of essence for blending;
(5) homogenizing the material obtained in the step (4) under 25MPa, sterilizing at 90 deg.C for 45min, cooling to 38 deg.C, and canning to obtain lactobacillus beverage.
Example 2
1. Preparing a fermented milk base material:
(1) adding 5g glucose and 10g skimmed milk powder into 50 deg.C water, adding water to 100g (100%), mixing, and hydrating for 30 min;
(2) homogenizing the mixture obtained in the step (1) under the pressure of 25 MPa;
(3) carrying out pasteurization and browning on the homogenized mixture, wherein the sterilization temperature is 100 ℃, the sterilization time is 14s, the outlet temperature is 98 ℃, and the temperature is kept for 2h at the temperature of 97 ℃ after sterilization;
(4) cooling the mixture obtained in the step (3) to 38 ℃, adding 0.02g of lactobacillus plantarum LP28 and 0.05g of lactobacillus paracasei, performing primary fermentation at 40 ℃ for 45h, cooling to 29 ℃ after primary fermentation, adding 0.1g of yeast, performing secondary fermentation at 30 ℃ for 24h until the acidity at the fermentation end is 190 DEG T;
(5) and cooling the fermented liquid to 20 ℃, and homogenizing under 20MPa to obtain the fermented milk base material.
2. Preparing a lactobacillus beverage:
(1) adding 6g white sugar, 2g high fructose corn syrup, 0.4g pectin and 0.05g soluble soybean polysaccharide into 94 deg.C water, stirring for 30min, and mixing;
(2) sterilizing the mixture obtained in the step (1) at 95 ℃ for 15 min;
(3) cooling the mixture obtained in the step (2) to 30 ℃, adding 25g of the fermented milk base material, 0.01g of aspartame and 0.004g of acesulfame potassium, uniformly stirring, and cooling to 20 ℃;
(4) respectively dissolving 0.2g of lactic acid, 0.05g of citric acid, 0.04g of malic acid, 0.02g of sodium citrate, 0.06g of sodium tripolyphosphate, 0.025g of potassium sorbate and 0.15g of oligosaccharide in sterile water, slowly adding the material obtained in the step (3), uniformly stirring, supplementing water to 100g (100%), adding 0.07g of essence, and blending;
(5) homogenizing the material obtained in the step (4) under 24MPa, sterilizing at 92 deg.C for 43min, cooling to 37 deg.C, and canning to obtain lactobacillus beverage.
Example 3
1. Preparing a fermented milk base material:
(1) adding 3g glucose and 12g skimmed milk powder into water at 46 deg.C, adding water to 100g (100%), mixing, and hydrating for 55 min;
(2) homogenizing the mixture obtained in the step (1) under the pressure of 25 MPa;
(3) carrying out pasteurization and browning on the homogenized mixture, wherein the sterilization temperature is 98 ℃, the sterilization time is 14s, the outlet temperature is 96 ℃, and the heat preservation is carried out for 2.5h at the temperature of 96 ℃ after sterilization;
(4) cooling the mixture obtained in the step (3) to 37 ℃, adding 0.015g of lactobacillus plantarum LP28 and 0.08g of lactobacillus paracasei, performing primary fermentation for 48 hours at the temperature of 37 ℃, cooling to 28 ℃ after primary fermentation, adding 0.08g of yeast, performing secondary fermentation for 24 hours at the temperature of 28 ℃ until the acidity at the fermentation end point is 160 DEG T;
(5) and cooling the fermented liquid to 18 ℃, and homogenizing under 19MPa to obtain the fermented milk base material.
2. Preparing a lactobacillus beverage:
(1) adding 5g white sugar, 2.5g high fructose corn syrup, 0.2g pectin and 0.08g soluble soybean polysaccharide into 93 deg.C water, stirring for 30min, and mixing;
(2) sterilizing the mixture obtained in the step (1) at 95 ℃ for 15 min;
(3) cooling the mixture obtained in the step (2) to 30 ℃, adding 18g of the fermented milk base material, 0.008g of aspartame and 0.0045g of acesulfame potassium, stirring uniformly, and cooling to 22 ℃;
(4) respectively dissolving 0.18g of lactic acid, 0.052g of citric acid, 0.03g of malic acid, 0.02g of sodium citrate, 0.05g of sodium tripolyphosphate, 0.03g of potassium sorbate and 2g of oligosaccharide in sterile water, slowly adding the material obtained in the step (3), uniformly stirring, adding water to 100g (100%), and adding 0.06g of essence for blending;
(5) homogenizing the material obtained in the step (4) under 23MPa, sterilizing at 91 deg.C for 44min, cooling to 36 deg.C, and canning to obtain lactobacillus beverage.
Example 4
1. Preparing a fermented milk base material:
(1) adding 4g glucose and 14g skimmed milk powder into 47 deg.C water, adding water to 100g (100%), mixing, and hydrating for 50 min;
(2) homogenizing the mixture obtained in the step (1) under the pressure of 24 MPa;
(3) carrying out pasteurization and browning on the homogenized mixture, wherein the sterilization temperature is 97 ℃, the sterilization time is 15s, the outlet temperature is 97 ℃, and the heat preservation is carried out for 2h at the temperature of 96 ℃ after sterilization;
(4) cooling the mixture obtained in the step (3) to 36 ℃, adding 0.01g of lactobacillus plantarum LP28 and 0.05g of lactobacillus paracasei, performing primary fermentation for 50h at the temperature of 36 ℃, cooling to 29 ℃ after primary fermentation, adding 0.05g of yeast, performing secondary fermentation for 25h at the temperature of 29 ℃ until the acidity at the fermentation end point is 170 DEG T;
(5) and cooling the fermented liquid to 16 ℃, and homogenizing under 19MPa to obtain the fermented milk base material.
2. Preparing a lactobacillus beverage:
(1) adding 4.5g white sugar, 3g high fructose corn syrup, 0.25g pectin and 0.08g soluble soybean polysaccharide into 92 deg.C water, stirring for 30min, and mixing;
(2) sterilizing the mixture obtained in the step (1) at 95 ℃ for 15 min;
(3) cooling the mixture obtained in the step (2) to 30 ℃, adding 16g of the fermented milk base material, 0.007g of aspartame and 0.0045g of acesulfame potassium, stirring uniformly, and cooling to 20-25 ℃;
(4) respectively dissolving 0.15g of lactic acid, 0.055g of citric acid, 0.03g of malic acid, 0.025g of sodium citrate, 0.05g of sodium tripolyphosphate, 0.025g of potassium sorbate and 1g of oligosaccharide in sterile water, slowly adding the materials obtained in the step (3), uniformly stirring, adding water to 100g (100%), and adding 0.055g of essence for blending;
(5) homogenizing the material obtained in the step (4) under 22MPa, sterilizing at 92 deg.C for 43min, cooling to 38 deg.C, and canning to obtain lactobacillus beverage.
Example 5
1. Preparing a fermented milk base material:
(1) adding 5g glucose and 10g skimmed milk powder into 48 deg.C water, adding water to 100g (100%), mixing, and hydrating for 45 min;
(2) homogenizing the mixture obtained in the step (1) under the pressure of 25 MPa;
(3) carrying out pasteurization and browning on the homogenized mixture, wherein the sterilization temperature is 99 ℃, the sterilization time is 14s, the outlet temperature is 96 ℃, and the heat preservation is carried out for 1.5h at the temperature of 98 ℃ after sterilization;
(4) cooling the mixture obtained in the step (3) to 38 ℃, adding 0.02g of lactobacillus plantarum LP28 and 0.1g of lactobacillus paracasei, performing primary fermentation for 45 hours at the temperature of 38 ℃, cooling to 28 ℃ after primary fermentation, adding 0.1g of yeast, performing secondary fermentation for 25 hours at the temperature of 28 ℃ until the acidity at the fermentation end point is 180 DEG T;
(5) and cooling the fermented liquid to 18 ℃, and homogenizing under 19MPa to obtain the fermented milk base material.
2. Preparing a lactobacillus beverage:
(1) adding 5.5g white sugar, 2.5g high fructose corn syrup, 0.35g pectin and 0.07g soluble soybean polysaccharide into 95 deg.C water, stirring for 30min, and mixing;
(2) sterilizing the mixture obtained in the step (1) at 95 ℃ for 15 min;
(3) cooling the mixture obtained in the step (2) to 30 ℃, adding 20g of the fermented milk base material, 0.008g of aspartame and 0.0048g of acesulfame potassium, stirring uniformly, and cooling to 23 ℃;
(4) respectively dissolving 0.2g of lactic acid, 0.05g of citric acid, 0.04g of malic acid, 0.02g of sodium citrate, 0.06g of sodium tripolyphosphate, 0.02g of potassium sorbate and 3g of oligosaccharide in sterile water, slowly adding the materials obtained in the step (3), uniformly stirring, adding water to 100g (100%), and adding 0.065g of essence for blending;
(5) homogenizing the material obtained in the step (4) under 25MPa, sterilizing at 92 deg.C for 45min, cooling to 40 deg.C, and canning to obtain lactobacillus beverage.
Example 6
1. Preparing a fermented milk base material:
(1) adding 3g glucose and 12g skimmed milk powder into 49 deg.C water, adding water to 100g (100%), mixing, and hydrating for 40 min;
(2) homogenizing the mixture obtained in the step (1) under the pressure of 23 MPa;
(3) carrying out pasteurization and browning on the homogenized mixture, wherein the sterilization temperature is 99 ℃, the sterilization time is 15s, the outlet temperature is 98 ℃, and the temperature is kept at 95 ℃ for 3h after sterilization;
(4) cooling the mixture obtained in the step (3) to 37 ℃, adding 0.016g of lactobacillus plantarum LP28 and 0.06g of lactobacillus paracasei, performing primary fermentation for 50h at the temperature of 36 ℃, cooling to 29 ℃ after primary fermentation, adding 0.1g of yeast, performing secondary fermentation for 24h at the temperature of 29 ℃ until the acidity at the fermentation end is 160 DEG T;
(5) and cooling the fermented liquid to 19 ℃, and homogenizing under 18MPa to obtain the fermented milk base material.
2. Preparing a lactobacillus beverage:
(1) adding 5g white sugar, 2g high fructose corn syrup, 0.3g pectin and 0.09g soluble soybean polysaccharide into 90 deg.C water, stirring for 30min, and mixing;
(2) sterilizing the mixture obtained in the step (1) at 95 ℃ for 15 min;
(3) cooling the mixture obtained in the step (2) to 30 ℃, adding 22g of the fermented milk base material, 0.009g of aspartame and 0.0042g of acesulfame potassium, stirring uniformly, and cooling to 24 ℃;
(4) respectively dissolving 0.13g of lactic acid, 0.06g of citric acid, 0.02g of malic acid, 0.03g of sodium citrate, 0.04g of sodium tripolyphosphate, 0.03g of potassium sorbate and 0.05g of oligosaccharide in sterile water, slowly adding the material obtained in the step (3), uniformly stirring, adding water to 100g (100%), and adding 0.06g of essence for blending;
(5) homogenizing the material obtained in the step (4) under 20MPa, sterilizing at 91 deg.C for 45min, cooling to 35 deg.C, and canning to obtain lactobacillus beverage.
Example 7
The difference from example 1 is that the primary fermentation temperature in step (4) of the fermented milk base material preparation was 30 ℃ and the secondary fermentation temperature was 20 ℃, and the rest of the steps were the same as example 1.
Example 8
The difference from example 1 is that the primary fermentation temperature in step (4) of the fermented milk base material preparation was 45 ℃ and the secondary fermentation temperature was 35 ℃, and the rest of the steps were the same as example 1.
Comparative example 1
A commercially available euthanasia drink.
Comparative example 2
Unlike example 1, step (4) of the fermented milk base preparation does not contain lactobacillus paracasei and yeasts.
Comparative example 3
In contrast to example 1, step (4) of the fermented milk base preparation does not contain Lactobacillus plantarum LP28 and yeasts.
Comparative example 4
In contrast to example 2, step (4) of the fermented milk base preparation does not contain yeasts.
Comparative example 5
In contrast to example 2, step (4) of the preparation of the fermented milk base does not contain Lactobacillus plantarum LP 28.
Comparative example 6
In contrast to example 2, step (4) of the preparation of the fermented milk base does not contain lactobacillus paracasei.
Comparative example 7
Step (4) in the preparation of the fermented milk base material: cooling the mixture obtained in the step (3) to 37 ℃, adding 0.03g of lactobacillus plantarum LP28 and 0.02g of lactobacillus paracasei to perform primary fermentation for 48 hours at the temperature of 37 ℃, cooling to 28 ℃ after the primary fermentation, adding 0.02g of yeast, performing secondary fermentation for 24 hours at the temperature of 28 ℃ until the acidity at the fermentation end point is 160 DEG T, and carrying out the other steps to be the same as the steps in the example 3.
Unlike example 3, the contents of Lactobacillus plantarum LP28, Lactobacillus paracasei and yeast in this comparative example were outside the ranges provided by the present invention.
Comparative example 8
Step (4) in the preparation of the fermented milk base material: cooling the mixture obtained in the step (3) to 37 ℃, adding 0.005g of lactobacillus plantarum LP28 and 0.2g of lactobacillus paracasei to perform primary fermentation for 48 hours at the temperature of 37 ℃, cooling to 28 ℃ after the primary fermentation, adding 0.2g of yeast, performing secondary fermentation for 24 hours at the temperature of 28 ℃ until the acidity at the fermentation end point is 160 DEG T, and carrying out the other steps to be the same as the steps in the example 3.
Different from example 3, the proportion of lactobacillus plantarum LP28, lactobacillus paracasei and yeast in this comparative example was less with lactobacillus plantarum LP28 and more with lactobacillus paracasei and yeast, which were outside the scope of the present invention.
Test examples
The lactic acid bacteria drinks of examples 1 to 8 and comparative examples 1 to 8 were used as subjects to perform taste tests of the products. The test population was 50 men and 50 women randomly selected from the store. The test mode is as follows: each tester evaluates the fragrance, viscosity, flavor, refreshing degree and overall preference of the products of examples 1-8 and comparative examples 1-8 respectively, the full score of each item is 20 points, the score of each tester for each evaluation is counted, and an average score is calculated; the higher the average score, the better the representation.
The inhibition capacity test for pathogenic bacteria (escherichia coli) was also performed: a single-layer agar plate diffusion method is adopted. Pouring an LB culture medium onto an agar plate, condensing, then putting 0.2mL of diarrheagenic escherichia coli (E.coli SDZC07) bacterial liquid on the culture medium plate, uniformly smearing the escherichia coli in an ultraclean workbench by using an aseptic smearing rod, introducing aseptic air into the escherichia coli, placing the escherichia coli for 1h for drying, punching holes with the diameter of 10mm and the depth of 3mm after the bacterial liquid on the surface is fixed, injecting the lactobacillus drinks of the examples 1-8 and the comparative examples 1-8 into the holes until the holes are full, culturing the lactobacillus drinks in a microaerophilic environment at 37 ℃ for 10h without overflowing, observing results, measuring the diameter of an antibacterial ring by adopting a cross method, using a blank culture medium as a negative control, using the LB culture medium as a positive control, and repeating the test for three times. And (3) judging standard: no obvious bacteriostatic zone is no bacteriostatic; low-degree bacteriostasis with the diameter of 11-15 mm; moderate bacteriostasis of 16-20 mm; the diameter is more than 20mm, and the antibacterial effect is high.
The results are shown in Table 1.
TABLE 1
Group of Fragrance Viscosity of the oil Flavor (I) and flavor (II) Degree of refreshing Overall preferences Inhibitory Activity against Escherichia coli (mm)
Example 1 19.8 19.3 19.8 19.5 19.6 22
Example 2 19.6 19.4 19.9 19.6 19.7 23
Example 3 19.5 19.2 19.6 19.3 19.3 26
Example 4 19.6 19.5 19.8 19.5 19.5 24
Example 5 19.8 19.2 19.6 19.8 19.6 25
Example 6 19.6 19.3 19.5 19.6 19.4 24
Example 7 19.2 18.8 19.2 19.4 19.2 19
Example 8 18.9 19.2 19.0 19.3 19.1 20
Comparative example 1 19.0 18.6 19.1 19.3 19.2 18
Comparative example 2 18.6 18.5 18.2 18.8 18.6 13
Comparative example 3 18.8 19.0 18.4 18.7 18.5 15
Comparative example 4 18.8 18.6 18.8 19.1 18.8 16
Comparative example 5 19.2 19.0 19.4 19.2 19.5 12
Comparative example 6 19.4 19.1 19.5 19.4 19.2 14
Comparative example 7 18.9 19.0 18.5 18.8 18.5 18
Comparative example 8 18.7 18.9 18.4 18.6 18.8 16
As can be seen from the table 1, the sensory evaluation result of the embodiment of the invention is superior to that of the comparative example, and the obtained lactobacillus beverage has good taste and unique flavor, has the flavor of lactobacillus fermentation and the mellow flavor of yeast fermentation, has obvious inhibition effect on escherichia coli, and is superior to the commercially available cola beverage.
The lactobacillus beverage obtained by using the single strain as the leaven in the comparative examples 2 and 3, the lactobacillus plantarum LP28 as the leaven in the comparative examples 2, the lactobacillus paracasei as the leaven in the comparative examples 3 and the lactobacillus plantarum LP28 and lactobacillus paracasei as the composite strain in the comparative examples 4 has poor taste and flavor, and the inhibition effect on escherichia coli is not as good as that of the lactobacillus beverage of the invention.
The comparative example 5 adopts the lactobacillus paracasei and saccharomycete composite strain as the leaven, and the comparative example 6 adopts the lactobacillus plantarum LP28 and saccharomycete composite strain as the leaven, so that the obtained lactobacillus beverage has good flavor, but the inhibition effect on escherichia coli is obviously reduced, and the effect of protecting intestines and stomach is good without adopting the three strains for compounding, therefore, the lactobacillus beverage has better protection effect on human intestines and stomach through double synergism of lactobacillus and saccharomycete.
Compared with the embodiment 3, the proportion of the lactobacillus plantarum LP28, the lactobacillus paracasei and the yeast is different, the taste and the flavor of the obtained lactobacillus beverage and the inhibition effect on escherichia coli are reduced, the proportion of the three strains has important influence on the integral sense of the product and the gastrointestinal protection effect, and better effect can be obtained only by adopting the strains with specific proportion for co-fermentation.
Further analysis shows that compared with the examples 7-8, the fermentation temperature of the lactic acid bacteria and the yeast selected in the example 1 is within the preferable fermentation temperature of the invention, the taste and the flavor of the fermented lactic acid bacteria beverage are better, the inhibition effect on escherichia coli is more obvious, and each strain has a more proper fermentation temperature, and the synergistic effect of the three strains can be better exerted within a certain fermentation temperature range.
According to the analysis, the lactobacillus and saccharomycetes co-fermented beverage has the lactobacillus fermentation flavor, the mellow flavor of saccharomycetes fermentation, high nutritional value, double synergism of lactobacillus and saccharomycetes and better protection effect on human intestines and stomachs by virtue of symbiotic fermentation of lactobacillus and saccharomycetes.
While particular embodiments of the present invention have been illustrated and described, it would be obvious that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this invention.

Claims (26)

1. The lactobacillus and yeast co-fermented beverage is characterized by comprising the following components in parts by weight based on 100 parts by weight: 15-25 parts of fermented milk base material, 6-15 parts of auxiliary material and the balance of water;
the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 10-15 parts of skimmed milk powder, 2-5 parts of glucose, 0.02-0.78 part of lactobacillus plantarum LP 280.01, 0.05-0.1 part of lactobacillus paracasei, 0.05-0.1 part of yeast and the balance of water;
the production process of the lactobacillus and yeast co-fermented beverage comprises the following steps:
(a) adding glucose and skimmed milk powder into water of 45-50 deg.C according to formula amount, mixing, and hydrating for 30-60 min; after homogenizing, sterilizing and browning, firstly adding lactobacillus plantarum LP28 and lactobacillus paracasei for primary fermentation, and then adding yeast for secondary fermentation to obtain fermentation liquor;
(b) mixing the fermentation liquid and adjuvants, homogenizing, sterilizing, and canning to obtain lactobacillus and yeast co-fermented beverage;
in the step (a), the primary fermentation temperature is 35-40 ℃, and the primary fermentation time is 40-50 h;
in the step (a), the secondary fermentation temperature is 25-30 ℃, and the secondary fermentation time is 20-30 h.
2. The lactic acid bacteria and yeast co-fermented beverage according to claim 1, wherein the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 12-15 parts of skimmed milk powder, 3-5 parts of glucose, 0.02 part of lactobacillus plantarum LP 280.015, 0.06-0.1 part of lactobacillus paracasei, 0.06-0.1 part of yeast and the balance of water.
3. The lactic acid bacteria and yeast co-fermented beverage according to claim 1, wherein the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 12-15 parts of skimmed milk powder, 4-5 parts of glucose, 0.018-0.018 part of lactobacillus plantarum LP 280.015, 0.06-0.08 part of lactobacillus paracasei, 0.05-0.08 part of yeast and the balance of water.
4. The lactic acid bacteria and yeast co-fermented beverage according to claim 1, wherein the auxiliary materials comprise white granulated sugar, high fructose corn syrup, oligosaccharide, stabilizer, acidity regulator, soluble salt, sweetener and essence;
the oligosaccharide is at least one of xylooligosaccharide, fructooligosaccharide and isomaltooligosaccharide;
the stabilizer comprises pectin and soluble soybean polysaccharide;
the acidity regulator is selected from at least one of lactic acid, citric acid and malic acid;
the soluble salt is selected from at least one of sodium citrate, sodium tripolyphosphate and potassium sorbate;
the sweetener is at least one selected from sucralose, aspartame and acesulfame potassium.
5. The lactic acid bacteria and yeast co-fermented beverage according to claim 1, which comprises the following components in parts by weight based on 100 parts by weight: 20-25 parts of fermented milk base material, 4-6 parts of white granulated sugar, 2-3 parts of high fructose corn syrup, 0.05-3 parts of oligosaccharide, 0.15-0.4 part of pectin, 0.05-0.1 part of soluble soybean polysaccharide, 0.13-0.2 part of lactic acid, 0.05-0.06 part of citric acid, 0.02-0.04 part of malic acid, 0.02-0.03 part of sodium citrate, 0.04-0.06 part of sodium tripolyphosphate, 0.02-0.03 part of potassium sorbate, 0.006-0.01 part of aspartame, 0.004-0.005 part of acesulfame potassium, 0.05-0.07 part of essence and the balance of water.
6. The lactic acid bacteria and yeast co-fermented beverage according to claim 1, wherein the primary fermentation temperature in step (a) is 35-38 ℃; and/or the time of primary fermentation is 45-50 h.
7. The lactic acid bacteria and yeast co-fermented beverage according to claim 6, wherein the primary fermentation temperature in step (a) is 36-38 ℃; and/or the primary fermentation time is 48-50 h.
8. The lactic acid bacteria yeast co-fermented beverage according to claim 1, wherein the secondary fermentation temperature in step (a) is 27-29 ℃; and/or the secondary fermentation time is 22-25 h.
9. The lactic acid bacteria yeast co-fermented beverage according to claim 8, wherein the secondary fermentation temperature in step (a) is 28-29 ℃; and/or the secondary fermentation time is 24-25 h.
10. The lactic acid bacteria and yeast co-fermented beverage according to claim 1, wherein the acidity at the end points of the primary fermentation and the secondary fermentation are both 150-190 ° T.
11. The lactic acid bacteria yeast co-fermented beverage according to claim 1, wherein the homogenization temperature in step (a) is 45-50 ℃; and/or the homogenizing pressure is 18-25 MPa.
12. The lactic acid bacteria yeast co-fermented beverage according to claim 11, wherein the homogenization temperature in step (a) is 46-50 ℃; and/or the homogenizing pressure is 20-25 MPa.
13. The lactic acid bacteria yeast co-fermented beverage according to claim 12, wherein the homogenization temperature in step (a) is 46-48 ℃; and/or the homogenizing pressure is 23-25 MPa.
14. The lactic acid bacteria and yeast co-fermented beverage according to claim 1, wherein pasteurization is adopted in the sterilization of the step (a), and the sterilization temperature is 95-100 ℃; and/or the sterilization time is 10-18 s; and/or the outlet temperature is 95-98 ℃.
15. The lactic acid bacteria yeast co-fermented beverage according to claim 14, wherein the sterilization temperature is 96-100 ℃; and/or the sterilization time is 12-15 s.
16. The lactic acid bacteria yeast co-fermented beverage according to claim 15, characterized in that the sterilization temperature is 98-100 ℃; and/or the sterilization time is 14-15 s.
17. The lactic acid bacteria yeast co-fermented beverage according to claim 1, wherein the browning temperature in step (a) is 90-98 ℃; and/or the heat preservation time is 1.5-3 h.
18. The lactic acid bacteria yeast co-fermented beverage according to claim 17, wherein the browning temperature in step (a) is 95-98 ℃; and/or the heat preservation time is 2-3 h.
19. The lactic acid bacteria yeast co-fermented beverage according to claim 18, wherein the browning temperature in step (a) is 96-98 ℃; and/or the heat preservation time is 2.5-3 h.
20. The lactic acid bacteria yeast co-fermented beverage according to claim 1, wherein the homogenization pressure in step (b) is 20-25 MPa.
21. The lactic acid bacteria yeast co-fermented beverage according to claim 20, wherein the homogenization pressure in step (b) is 22-25 MPa.
22. The lactic acid bacteria yeast co-fermented beverage according to claim 21, wherein the homogenization pressure in step (b) is 24-25 MPa.
23. The lactic acid bacteria yeast co-fermented beverage according to claim 1, wherein the sterilization temperature in the step (b) is 90-95 ℃; and/or the sterilization time is 40-45 min.
24. The lactic acid bacteria yeast co-fermented beverage according to claim 23, wherein the sterilization temperature in step (b) is 90-93 ℃; and/or the sterilization time is 42-45 min.
25. The lactic acid bacteria yeast co-fermented beverage according to claim 24, wherein the sterilization temperature in step (b) is 90-92 ℃; and/or the sterilization time is 43-45 min.
26. The lactic acid bacteria and yeast co-fermented beverage according to claim 1, wherein the primary fermentation in step (a) is cooled to 25-30 ℃ and then yeast is added for secondary fermentation for 24-25 h.
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