CN107927173A - A kind of solid lactic acid bacteria beverage and preparation method thereof - Google Patents
A kind of solid lactic acid bacteria beverage and preparation method thereof Download PDFInfo
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- CN107927173A CN107927173A CN201710776452.2A CN201710776452A CN107927173A CN 107927173 A CN107927173 A CN 107927173A CN 201710776452 A CN201710776452 A CN 201710776452A CN 107927173 A CN107927173 A CN 107927173A
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- sour milk
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- lactic acid
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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
- A23C9/137—Thickening substances
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- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of solid lactic acid bacteria beverage and preparation method thereof, it is prepared using following component raw material：30.0 55.0 parts by weight of milk, 0.015 8.0 parts by weight of sweetening material of sweetness of cane sugar, 0.8 2.0 parts by weight of compounding thickener, 200 250DCU of direct putting type ferment agent for sour milk, other weight are deionized water.Collective effect of the invention by each component in dispensing, and production technology is improved, sour milk beverage can be caused to form stable system, and reach solid appearance and mouthfeel, it can store at normal temperatures (shelf life was up to 6 months).Not only possess the original healthy functions characteristic of current sour milk beverage, while have fine and smooth and soft like inner ester bean curd, the naturally strong unique and novel solid-state mouthfeel like cheese of fragrance.
Description
Technical field
The invention belongs to technical field of processing dairy products.It is related to a kind of sour milk beverage and preparation method thereof, more specifically
Say, the present invention relates to a kind of solid sour milk beverage and preparation method thereof.
Background technology
Sour milk beverage refers to using breast or dairy products as raw material, through adding water in lotion made from lactobacillus-fermented, and
The beverage that one or more of modulation of sugar and (or) sweetener, acid, fruit juice, tea, coffee, plant extraction liquid etc. form,
There is very big benefit to body.Whether sterilization processing is passed through according to it and divides into sterilization (non-viable bacteria) type and does not sterilize (viable bacteria)
Type.Sour milk beverage is often drunk, can improve and protect human body stomach and liver, reduce internal cholesterol, be very suitable for
The crowd of all age group drinks.
Sour milk beverage market gradually forms scale in recent years, the sour milk beverage using chlorella yakult as representative, once release
Just with its unique color and luster flavor and health-care efficacy, liked be subject to consumer, this also for sour milk beverage development bring it is new
Vigor.
But sour milk beverage product is more at present is functionally expanding, and unmanned concern state change is to consumer's
The business opportunity that good taste is experienced and brought for market.This product is apparent into solidification state, delicate mouthfeel and it is soft like inner ester bean curd,
Fragrance is naturally strong like cheese, can be that the development of sour milk beverage brings a new research and development of products direction.
Chinese patent application CN201710194151.9, the production method for disclosing a milk-contained drink, described contains breast
Beverage includes：The acidified milk of 200~300 parts by weight；The sugar alcohol of 80~90 parts by weight；And 3~5 parts by weight stabilizer, institute
Stating the raw material of acidified milk includes：Glucose；Milk powder and water.The patent is common liq type sour milk beverage, with the present invention's
Product Status is entirely different.
The content of the invention
It is contemplated that providing a new line of production for the development of sour milk beverage, the spy for compounding thickener is utilized
Property, the production technology of current sour milk beverage is improved, moulds a solid product with higher taste experience, there is provided Yi Zhonggu
State sour milk beverage and preparation method thereof.
Technical problem of the present invention is realized by following technical scheme.
A kind of solid lactic acid bacteria beverage, it is prepared using following component raw material：
Milk 30.0-55.0 parts by weight, the sweetening material 0.015-8.0 parts by weight of sweetness of cane sugar, compounding thickener 0.8-2.0 weight
Part, direct putting type ferment agent for sour milk 200-250DCU, other weight are deionized water.
Above-mentioned solid lactic acid bacteria beverage, the sweetness of cane sugar sweetening material are selected from sucrose, acesulfame potassium, Aspartame, stevioside
The one or more of glycosides, Sucralose or fructose syrup.
Above-mentioned solid lactic acid bacteria beverage, it is described compounding thickener for oxidation hydroxypropul starch, hydroxypropyl PASELLI EASYGEL,
At least two in sodium carboxymethylcellulose, carragheen, agar, konjac glucomannan, xanthans and guar gum and thing mixed above.
Above-mentioned solid lactic acid bacteria beverage, the additive amount of the compounding thickener are in parts by weight：Aoxidize hydroxypropul starch
0.5-1.0, hydroxypropyl PASELLI EASYGEL 0.3-1.0, sodium carboxymethylcellulose 0.5-0.8, carragheen 0.1-0.2, agar
0.1-0.2, konjac glucomannan 0.1-0.2, xanthans 0.02-0.035 and guar gum 0.01-0.02.
Above-mentioned solid lactic acid bacteria beverage, the direct putting type ferment agent for sour milk is by lactobacillus bulgaricus, streptococcus thermophilus, breast
Yogurt coccus lactic acid subspecies, lactococcus lactis subsp and Lactococcus lactis biacetyl subspecies composition.
A kind of method for preparing above-mentioned solid lactic acid bacteria beverage, comprises the following steps that:
A. the making of cultured milk：Milk is subjected to deodorization processing, then carries out homogeneous in 60 DEG C -65 DEG C, 18-20Mpa pressure,
Material after matter is sterilized 5 minutes at 95 ± 3 DEG C, and is cooled to 43 ± 2 DEG C, is inoculated with direct putting type ferment agent for sour milk, and ferment 15-20
Hour, when titratable acidity reaches 120-150 ° of T, terminate fermentation, gained Yoghourt material is spare；
B. dissolving compounding thickener：Deionized water is heated to 85-95 DEG C, adds sweetening material and compounding thickener,
Stirring is visible by naked eyes particle to being completely dissolved；
C. dispensing：A is injected in b, is sufficiently stirred, constant volume, measure product acidity carries out homogeneous between 60-75 ° of T（60-65
DEG C, 18-20Mpa）, it is stand-by to obtain feed liquid；
D. finished product：Feed liquid in c is passed through into UHT（115 DEG C, 15s）It is filling after sterilization, then again pass by
Pasteurize（85-90 DEG C, 20-25min）, freezer is entered after cooling and stands more than 6-12h, obtains the solid lactic acid bacterium drink
Material.
Above-mentioned preparation method, the milk are nonreactive fresh milk or reconstituted milk, its fat content >=3.1%, protein >=
2.95%, non-fat solid >=8.1%.
Compounding thickener in the present invention assigns formed product and stability, and to the thin of sour milk beverage of the invention
Greasy and soft mouthfeel makes outstanding contributions.Solid lactic acid bacteria beverage of the present invention, is made by the common of each component in dispensing
With product solution can be caused to reach stable system, can be stored at normal temperatures (shelf life was up to 6 months).
Further to strengthen the function of sour milk beverage of the present invention, the mouthfeel of product is lifted, strengthens its flavor, the present invention matches somebody with somebody
The one or more in food flavor, trace element, prebiotics etc. can be also added in material composition, the food flavor can be people
One or more in work compound essence, natural essence and natural equivalent essence；The sour milk beverage is lifting immunity, mends
The functional requirement of essential trace element is filled, can be added including vitamin A, vitamin B6, vitamin C, vitamin E or newborn mineral
One kind or its mixture in salt etc.；The prebiotics includes xylo-oligosaccharide, galactooligosaccharide, inulin or soluble dietary fiber
In one or more.The species selection of these materials and additive amount can be marked according to the routine techniques and country of fields
Standard is operated.
Embodiment
The present invention is described in further details with reference to specific embodiment.
Embodiment 1
Milk 300kg inoculation direct putting type ferment agent for sour milk is made as acidified milk.At the same time by sweetness of cane sugar sweetening material 0.15-
80.0kg, compounding thickener 8.0-10.0kg（Aoxidize hydroxypropul starch, carragheen, sodium carboxymethylcellulose, agar-agar, xanthan
Glue）, after 95 DEG C of deionized water dissolvings, mixed with cultured milk, it is quantitative to 1000kg with deionized water, in 60 DEG C/20Mpa pressure
Homogeneous is carried out, sterilizes 15s at 110 DEG C after homogeneous, carry out 85 DEG C again after then filling sterilizes for 25 minutes, enters freezer and places 12h, obtains
Above-mentioned solid lactic acid bacteria beverage.
Embodiment 2
Milk 400kg inoculation direct putting type ferment agent for sour milk is made as acidified milk.At the same time by sweetness of cane sugar sweetening material 0.15-
80.0kg, compounding thickener 10.0-20.0kg（Hydroxypropyl PASELLI EASYGEL, konjac glucomannan, sodium carboxymethylcellulose, carragheen,
Guar gum）, after 90 DEG C of deionized water dissolvings, mixed with cultured milk, it is quantitative to 1000kg with deionized water, in 62 DEG C/18Mpa
Pressure carries out homogeneous, sterilizes 15s at 110 DEG C after homogeneous, and carry out 88 DEG C again after then filling sterilizes for 20 minutes, enters freezer placement
8h, obtains above-mentioned solid lactic acid bacteria beverage.
Embodiment 3
Milk 500kg inoculation direct putting type ferment agent for sour milk is made as acidified milk.At the same time by sweetness of cane sugar sweetening material 0.15-
80.0kg, compounding thickener 8.0-15.0kg（Hydroxypropyl PASELLI EASYGEL, konjac glucomannan, sodium carboxymethylcellulose, agar, melon
That glue）, after 85 DEG C of deionized water dissolvings, mixed with cultured milk, it is quantitative to 1000kg with deionized water, pressed in 65 DEG C/18Mpa
Power carries out homogeneous, sterilizes 15s at 110 DEG C after homogeneous, and carry out 88 DEG C again after then filling sterilizes for 20 minutes, enters freezer and places 6h,
Obtain above-mentioned solid lactic acid bacteria beverage.
Claims (7)
1. a kind of solid lactic acid bacteria beverage, it is characterised in that it is prepared using following component raw material：
Milk 30.0-55.0 parts by weight, the sweetening material 0.015-8.0 parts by weight of sweetness of cane sugar, compounding thickener 0.8-2.0 weight
Part, direct putting type ferment agent for sour milk 200-250DCU, other weight are deionized water.
2. sour milk beverage according to claim 1, it is characterised in that the compounding thickener forms sediment for oxidation hydroxypropyl
In powder, hydroxypropyl PASELLI EASYGEL, sodium carboxymethylcellulose, carragheen, agar, konjac glucomannan, xanthans and guar gum extremely
Few two kinds and thing mixed above.
3. sour milk beverage according to claim 2, it is characterised in that the additive amount of the compounding thickener is with parts by weight
It is calculated as：Aoxidize hydroxypropul starch 0.5-1.0, hydroxypropyl PASELLI EASYGEL 0.3-1.0, sodium carboxymethylcellulose 0.5-0.8, card
Draw glue 0.1-0.2, agar 0.1-0.2, konjac glucomannan 0.1-0.2, xanthans 0.02-0.035 and guar gum 0.01-0.02.
4. sour milk beverage according to claim 3, it is characterised in that the direct putting type ferment agent for sour milk is by Bulgaria
Lactobacillus, streptococcus thermophilus, Lactococcus lactis subsp. lactis, lactococcus lactis subsp and Lactococcus lactis biacetyl subspecies
Composition.
5. sour milk beverage according to claim 4, it is characterised in that the sweetness of cane sugar sweetening material is selected from sucrose, peace
Match the one or more of honey, Aspartame, steviol glycoside, Sucralose or fructose syrup.
A kind of 6. method for preparing the solid lactic acid bacteria beverage as described in claim 1,2,3,4 or 5, it is characterised in that it is pressed
Following steps carry out:
A. the making of cultured milk：Milk is subjected to deodorization processing, then carries out homogeneous in 60 DEG C -65 DEG C, 18-20Mpa pressure,
Material after matter is sterilized 5 minutes at 95 ± 3 DEG C, and is cooled to 43 ± 2 DEG C, is inoculated with direct putting type ferment agent for sour milk, and ferment 15-20
Hour, when titratable acidity reaches 120-150 ° of T, terminate fermentation, gained Yoghourt material is spare；
B. dissolving compounding thickener：Deionized water is heated to 85-95 DEG C, adds sweetening material and compounding thickener,
Stirring is visible by naked eyes particle to being completely dissolved；
C. dispensing：A is injected in b, is sufficiently stirred, constant volume, measure product acidity carries out homogeneous between 60-75 ° of T（60-65
DEG C, 18-20Mpa）, it is stand-by to obtain feed liquid；
D. finished product：Feed liquid in c is passed through into UHT（115 DEG C, 15s）It is filling after sterilization, then again pass by
Pasteurize（85-90 DEG C, 20-25min）, freezer is entered after cooling and stands more than 6-12h, obtains the solid lactic acid bacterium drink
Material.
7. preparation method according to claim 6, it is characterised in that the sour milk beverage, enters freezer cooling after sterilization
Afterwards into solid-state.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710776452.2A CN107927173A (en) | 2017-09-01 | 2017-09-01 | A kind of solid lactic acid bacteria beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710776452.2A CN107927173A (en) | 2017-09-01 | 2017-09-01 | A kind of solid lactic acid bacteria beverage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107927173A true CN107927173A (en) | 2018-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710776452.2A Pending CN107927173A (en) | 2017-09-01 | 2017-09-01 | A kind of solid lactic acid bacteria beverage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111743063A (en) * | 2019-03-29 | 2020-10-09 | 内蒙古伊利实业集团股份有限公司 | A beverage containing milk mineral salt and its preparation method |
| CN112640961B (en) * | 2020-12-23 | 2024-04-19 | 奶酪博士(上海)科技有限公司 | Cheese carbonated beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056398A (en) * | 1991-02-04 | 1991-11-27 | 王智慧 | A kind of production method of sour milk beverage |
| CN101258874A (en) * | 2008-04-14 | 2008-09-10 | 方理明 | Lactobacillus beverage stabilizing agent and lactobacillus beverage containing the same |
| CN106234894A (en) * | 2016-07-30 | 2016-12-21 | 南京正宽医药科技有限公司 | A kind of lactobacillus beverage |
-
2017
- 2017-09-01 CN CN201710776452.2A patent/CN107927173A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056398A (en) * | 1991-02-04 | 1991-11-27 | 王智慧 | A kind of production method of sour milk beverage |
| CN101258874A (en) * | 2008-04-14 | 2008-09-10 | 方理明 | Lactobacillus beverage stabilizing agent and lactobacillus beverage containing the same |
| CN106234894A (en) * | 2016-07-30 | 2016-12-21 | 南京正宽医药科技有限公司 | A kind of lactobacillus beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111743063A (en) * | 2019-03-29 | 2020-10-09 | 内蒙古伊利实业集团股份有限公司 | A beverage containing milk mineral salt and its preparation method |
| CN112640961B (en) * | 2020-12-23 | 2024-04-19 | 奶酪博士(上海)科技有限公司 | Cheese carbonated beverage and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180420 |
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| RJ01 | Rejection of invention patent application after publication |