CN108013135A - High fermented type brown milk-contained drink containing amino acid and preparation method thereof - Google Patents
High fermented type brown milk-contained drink containing amino acid and preparation method thereof Download PDFInfo
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- CN108013135A CN108013135A CN201610934122.7A CN201610934122A CN108013135A CN 108013135 A CN108013135 A CN 108013135A CN 201610934122 A CN201610934122 A CN 201610934122A CN 108013135 A CN108013135 A CN 108013135A
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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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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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
Abstract
The present invention proposes a kind of milk-contained drink and preparation method thereof.Amino acid content is not less than 500mg/kg in the milk-contained drink.Contain high level amino acid in the milk-contained drink of the present invention, there is higher nutritive value, stronger stability and splendid flavor taste.
Description
Technical field
The present invention relates to field of food.In particular it relates to high fermented type brown milk-contained drink containing amino acid and
Its preparation method.
Background technology
Milk-contained drink refers to fresh milk (or milk powder) for primary raw material, fermented or azymic, add water with it is appropriate
The drink that auxiliary material (such as cocoa, coffee, fruit juice and sucrose) is process.
However, milk-contained drink and preparation method thereof still has much room for improvement at present.
The content of the invention
It is contemplated that at least one technical problem existing in the prior art is solved at least to a certain extent.For this reason,
The present invention proposes a kind of milk-contained drink and preparation method thereof.Contain high level amino acid in the milk-contained drink of the present invention, have
There are higher nutritive value, stronger stability and splendid flavor taste.
It should be noted that the present invention is the following discovery based on inventor and completes：
Amino acid is most important for human metabolism, can be obtained by the edible food containing amino acid.So
And amino acid content is relatively low in current milk-contained drink, the producer does not pay attention to the offer of amino acid in milk-contained drink.
In view of this, inventor obtains optimal composition of raw materials and preparation process by many experiments, thus obtained to contain
Contain high level amino acid in milk beverage, there is higher nutritive value, stronger stability and splendid flavor taste.
For this reason, in one aspect of the invention, the present invention proposes a kind of milk-contained drink.According to an embodiment of the invention,
Amino acid content is not less than 500mg/kg in the milk-contained drink.Thus, high level ammonia is contained in milk-contained drink of the invention
Base acid, disclosure satisfy that needed for people there is higher nutritive value.
According to an embodiment of the invention, above-mentioned milk-contained drink can also have following additional technical feature：
According to an embodiment of the invention, the milk-contained drink includes：The stabilizer of 4~12 parts by weight；0~2 parts by weight
Food flavor；The water of 610~678 parts by weight；The white granulated sugar of 80~120 parts by weight；And 235~260 parts by weight acidified milk.
Inventor obtains above-mentioned raw materials formula by many experiments, thus, high level amino acid is contained in obtained milk-contained drink,
With higher nutritive value, stronger stability and splendid flavor taste.
According to an embodiment of the invention, the raw material of the acidified milk includes：The white granulated sugar of 60~120 parts by weight；90~140
The newborn base-material of parts by weight, the breast base-material include at least one of raw milk, skimmed milk powder and whole-fat milk powder, and preferably 100~132
The skimmed milk powder of parts by weight；The glucose of 10~30 parts by weight, preferably 15~25 parts by weight；The strain of 0.5~1.5 parts by weight；
And 686~828 parts by weight water.Thus, high level amino acid is contained in milk-contained drink according to embodiments of the present invention, is had
There are higher nutritive value, stronger stability and splendid flavor taste.
According to an embodiment of the invention, the stabilizer includes：The soybean polyoses of 1~6 parts by weight；And 1~5 parts by weight
Pectin, more preferably 3~4 parts by weight.Thus, high level amino acid is contained in milk-contained drink according to embodiments of the present invention,
With higher nutritive value, stronger stability and splendid flavor taste.
According to an embodiment of the invention, the strain is selected from lactobacillus paracasei, streptococcus thermophilus, lactobacillus acidophilus, double
Discrimination bacillus and at least one of Lactococcus lactis.Thus, high level is contained in milk-contained drink according to embodiments of the present invention
Amino acid, has higher nutritive value, stronger stability and splendid flavor taste.
According to an embodiment of the invention, the strain is selected from lactobacillus paracasei, streptococcus thermophilus, lactobacillus acidophilus, double
Discrimination bacillus, Lactococcus lactis subsp. lactis and lactococcus lactis subsp.Thus, milk-contained drink according to embodiments of the present invention
In contain high level amino acid, there is higher nutritive value, stronger stability and splendid flavor taste.
According to an embodiment of the invention, the Lactococcus lactis is Lactococcus lactis subsp. lactis and Lactococcus lactis butterfat
Subspecies.Thus, high level amino acid is contained in milk-contained drink according to embodiments of the present invention, have higher nutritive value,
Stronger stability and splendid flavor taste.
According to an embodiment of the invention, the acidified milk is by the way that the raw material of the acidified milk is carried out at brown stain and fermentation
Manage obtained, the fermentation process is to carry out to the acidity of tunning being 150~250 ° of T under 37~42 degrees Celsius.By
This, contains high level amino acid in milk-contained drink according to embodiments of the present invention, have higher nutritive value, stronger steady
Qualitative and splendid flavor taste.
In another aspect of this invention, the present invention proposes a kind of method for preparing milk-contained drink.It is real according to the present invention
Example is applied, the described method includes：The acidified milk, stabilizer, sugar, water and food flavor are mixed successively, homogeneous and killed
Bacterium is handled, to obtain the milk-contained drink.Thus, contain according to the method for the embodiment of the present invention in obtained milk-contained drink
High level amino acid, has higher nutritive value, stronger stability and splendid flavor taste.
According to an embodiment of the invention, the acidified milk is to be prepared into using the raw material of the acidified milk using following method
Arrive：The glucose, newborn base-material, white granulated sugar and water are subjected to brown stain processing, obtain brown stain product；To the brown stain product
The middle inoculation strain, carries out fermentation process, to obtain the acidified milk, the fermentation process is under 37~42 degrees Celsius
The acidity of progress to tunning is 150~250 ° of T.Thus, obtained milk-contained drink according to the method for the embodiment of the present invention
In contain high level amino acid, there is higher nutritive value, stronger stability and splendid flavor taste.
According to an embodiment of the invention, when the brown stain processing is that progress 2~6 is small under 92~98 degrees Celsius.Thus, root
According to containing high level amino acid in the obtained milk-contained drink of the method for the embodiment of the present invention, have higher nutritive value,
Stronger stability and splendid flavor taste.
According to an embodiment of the invention, the homogenization is the temperature and 180~220bar at 60~65 degrees Celsius
Pressure under carry out.Thus, high level amino is contained in obtained milk-contained drink according to the method for the embodiment of the present invention
Acid, has higher nutritive value, stronger stability and splendid flavor taste.
According to an embodiment of the invention, the sterilization processing is carried out 4~6 seconds at a temperature of 119~123 degrees Celsius.
Thus, contain high level amino acid in obtained milk-contained drink according to the method for the embodiment of the present invention, there is higher battalion
Support value, stronger stability and splendid flavor taste.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Brief description of the drawings
The above-mentioned and/or additional aspect and advantage of the present invention will become in the description from combination accompanying drawings below to embodiment
Substantially and it is readily appreciated that, wherein：
Fig. 1 shows the flow diagram of the method according to an embodiment of the invention for preparing milk-contained drink；And
Fig. 2 shows the flow diagram of the method according to an embodiment of the invention for preparing acidified milk.
Embodiment
The embodiment of the present invention is described below in detail.The embodiments described below is exemplary, and is only used for explaining this hair
It is bright, and be not considered as limiting the invention.
It should be noted that term " first ", " second " are only used for description purpose, and it is not intended that instruction or hint phase
To importance or the implicit quantity for indicating indicated technical characteristic.Thus, define " first ", the feature of " second " can be with
Express or implicitly include one or more this feature.Further, in the description of the present invention, unless otherwise saying
Bright, " multiple " are meant that two or more.
The present invention proposes a kind of milk-contained drink and preparation method thereof, will be described in greater detail respectively below.
Milk-contained drink
In one aspect of the invention, the present invention proposes a kind of milk-contained drink.According to an embodiment of the invention, this contains breast
Amino acid content is not less than 500mg/kg in beverage.Thus, high level amino acid is contained in milk-contained drink of the invention, can
Meet needed for people.In addition, also contain the protein not less than 10mg/kg in the milk-contained drink of the present invention and be not less than
The calcium of 45mg/100g.Thus, the nutritive value of milk-contained drink of the invention is higher.
It should be noted that term " amino acid " used in the present invention is primarily referred to as free amino acid.
According to an embodiment of the invention, which includes：The stabilizer of 4~12 parts by weight；The food of 0~2 parts by weight
With essence, preferably 0~1.5 parts by weight；The water of 610~678 parts by weight；The white granulated sugar of 80~120 parts by weight；And 235~260
The acidified milk of parts by weight.
Inventor obtains above-mentioned optimal composition of raw materials by many experiments, contains on this condition in obtained milk-contained drink
There is high level amino acid, there is higher nutritive value, stronger stability and splendid flavor taste.
According to an embodiment of the invention, the raw material of the acidified milk includes：The white granulated sugar of 60~120 parts by weight；90~140
The newborn base-material of parts by weight, the breast base-material include at least one of raw milk, skimmed milk powder and whole-fat milk powder, and preferably 100~132
The skimmed milk powder of parts by weight；The glucose of 10~30 parts by weight, preferably 15~25 parts by weight；The strain of 0.5~1.5 parts by weight；
And 686~828 parts by weight water.Thus, high level amino acid is contained in milk-contained drink according to embodiments of the present invention, is had
There are higher nutritive value, stronger stability and splendid flavor taste.
Specifically, raw milk, skimmed milk powder and/or whole-fat milk powder not only provide dairy milk starting material, improve the nutrition of milk-contained drink
Brown stain processing can also occur with the glucose in raw material, assign milk-contained drink pleasant burnt odor taste for value, protein therein.
The offer of white granulated sugar not only assigns milk-contained drink pleasant sweet taste, avoids mouthfeel peracid, can also further promote browning reaction,
So that milk-contained drink further has splendid burnt odor taste.In addition, the addition of glucose is applied not only to carry out browning reaction, will also
Fermentation process is carried out as carbon source, obtains substantial amounts of nutritional ingredient, such as a large amount of amino acid.Inventor obtains by many experiments
The proportioning of optimal glucose, white granulated sugar and dairy milk starting material so that browning reaction and fermentation fully occur, so as to assign milk-contained drink pole
Good flavor taste and higher nutritive value, such as the amino acid containing high level.
Inventor obtains above-mentioned optimal stabilizer additive amount by many experiments, on this condition so that milk-contained drink has
Stronger stability.In addition, the addition of food flavor further assigns milk-contained drink splendid flavor taste.Thus, according to this
Contain high level amino acid in the milk-contained drink of inventive embodiments, have higher nutritive value, stronger stability and
Splendid flavor taste.
In addition, inventor has found that compared to raw milk and whole-fat milk powder, skimmed milk powder is more applicable for browning reaction, institute
The flavor taste of obtained browning reaction product is preferable, and main cause is probably due to containing fat in raw milk and whole-fat milk powder
Fat, can interfere browning reaction, so as to influence the quality of product.
It should be noted that the present invention does not make considered critical for the species of stabilizer, as long as can have milk-contained drink
Phenomena such as having stability, such as being less prone to bleed, layering.According to a particular embodiment of the invention, stabilizer includes：1
The soybean polyoses of~6 parts by weight；And 1~5 parts by weight pectin, preferably 3~4 parts by weight.Inventor has found, steady at numerous
In the material for determining effect, the effect of soybean polyoses and pectin is preferable, and further, soybean polyoses and pectin are carried out with said ratio
Compounding, can further improve the stability of milk-contained drink, and assign milk-contained drink splendid flavor taste at the same time.
According to an embodiment of the invention, strain is selected from lactobacillus paracasei, streptococcus thermophilus, lactobacillus acidophilus, bifid bar
Bacterium and at least one of Lactococcus lactis.Inventor has found that the species of strain will influence the effect of fermentation.Specifically, this hair
The bright fermentation process for mainly passing through the long period, thus for the more demanding of strain, is needed with obtaining high level amino acid
It is wanted with good fermentation character, and meets that bigger can be produced by symbiotically fermented effect during lengthy fermentation
The protease of ratio, to promote the lifting of amino acid content.And then inventor passes through the above-mentioned optimal bacterium that many experiments obtain
Kind, enable to ferment effect preferable on this condition.
According to a particular embodiment of the invention, the strain is selected from lactobacillus paracasei, streptococcus thermophilus, acidophilus breast bar
Bacterium, Bifidobacterium, Lactococcus lactis subsp. lactis and lactococcus lactis subsp.Six kinds of microbe symbiotic fermentations, can
The milk-contained drink made has the amino acid of higher nutritional ingredient, especially high level, and flavor taste is splendid.
Term " lactobacillus paracasei " used in the present invention, " streptococcus thermophilus ", " Bifidobacterium ", " Lactococcus lactis "
And " lactobacillus acidophilus " is well known to those skilled in the art, and it can pass through what commercially available approach obtained, example
It can such as be obtained by common Culture Collection Center, such as American Type Culture Collection center (ATCC).In addition, according to this hair
Bright embodiment, for " lactobacillus paracasei ", " streptococcus thermophilus ", " Bifidobacterium ", " Lactococcus lactis " and " acidophilus breast
The subspecies of bacillus " do not have any especially limitation, as long as having its conventional Fermentation Function respectively.One according to the present invention
Preferred embodiment, is fermented, effect is preferable with Lactococcus lactis subsp. lactis and Lactococcus lactis breast subspecies.
According to an embodiment of the invention, acidified milk is by obtained by the raw material progress brown stain by acidified milk and fermentation process
, fermentation process is that the acidity of progress to tunning under 37~42 degrees Celsius is 150~250 ° of T.Inventor has found, by Portugal
Grape sugar and newborn base-material are heated at high temperature, and browning reaction will occur with glucose for the protein in newborn base-material, assign milk-contained drink
Pleasant burnt odor taste.In addition, the offer of white granulated sugar can further promote browning reaction so that milk-contained drink further has pole
Good burnt odor taste.Then, brown stain product is subjected to lengthy fermentation processing, the fermentation production containing better nutritivity component can be obtained
Thing (i.e. acidified milk), the especially amino acid of high level, so that the milk-contained drink made has higher nutritive value, and
Flavor taste is splendid.If the fermentation process time is too short, obtained amino acid is less, and sour is weak, and sweet tea sense is strong；If fermentation
Processing time is long, and amino acid variation of yield is not notable, but astringent taste can strengthen with the extension of fermentation time, and mouthfeel is not
It is good.
The method for preparing milk-contained drink
In another aspect of this invention, the present invention proposes a kind of method for preparing milk-contained drink.It is real according to the present invention
Example is applied, referring to Fig. 1, this method includes：The acidified milk, stabilizer, sugar, water and food flavor are mixed successively
S100, homogeneous S200 and sterilization processing S300, to obtain milk-contained drink.Thus, obtained by according to the method for the embodiment of the present invention
To milk-contained drink in contain high level amino acid, there is higher nutritive value, stronger stability and splendid wind
Interest sense.The method for preparing milk-contained drink is described more fully below.
S100 mixed processings
In this step, acidified milk, stabilizer, sugar, water and food flavor are mixed, obtains mixed liquor.
According to an embodiment of the invention, referring to Fig. 2, acidified milk is to be prepared into using the raw material of acidified milk using following method
Arrive：
S110 brown stains are handled
In this step, glucose, newborn base-material, white granulated sugar and water are subjected to brown stain processing, obtain brown stain product.
Inventor has found, glucose and newborn base-material is heated at high temperature, the protein in newborn base-material will be sent out with glucose
Raw browning reaction, assigns milk-contained drink pleasant burnt odor taste.In addition, the offer of white granulated sugar can further promote browning reaction,
So that milk-contained drink further has splendid burnt odor taste.According to a particular embodiment of the invention, first by glucose, newborn base-material,
White granulated sugar and water are mixed, and obtained mixed liquor is carried out homogeneous, then homogeneous product is carried out brown stain processing.By
This, the obtained milk-contained drink of the method for preparing milk-contained drink according to embodiments of the present invention further contains high level amino
Acid, have higher nutritive value, stronger stability and splendid flavor taste.
According to an embodiment of the invention, when brown stain processing is that progress 2~6 is small under 92~98 degrees Celsius.Inventor passes through
Many experiments obtain optimal brown stain treatment conditions, and the flavor taste of obtained brown stain product is preferable on this condition, and nutrition
Lose less.
S120 fermentation process
In this step, strain is inoculated with into brown stain product, fermentation process is carried out, to obtain acidified milk.
Inventor has found, by the way that brown stain product is carried out fermentation process, can obtain the fermentation containing better nutritivity component
The amino acid of product, especially high level, so that the milk-contained drink made has higher nutritive value, and flavor taste
It is splendid.
According to an embodiment of the invention, fermentation process is that the acidity carried out under 37~42 degrees Celsius to tunning is
150~250 ° of T.Inventor obtains above-mentioned optimal fermentation condition by many experiments, can obtain containing higher on this condition
The tunning (i.e. acidified milk) of nutritional ingredient, the especially amino acid of high level, so that the milk-contained drink made has
Higher nutritive value, and flavor taste is splendid.If the fermentation process time is too short, obtained amino acid is less, and sour is thin
Weak, sweet tea sense is strong；If fermentation process overlong time, amino acid variation of yield is not notable, but astringent taste can be with fermentation time
Extend and strengthen, mouthfeel is bad.
S200 homogenizations
In this step, S100 is mixed into obtained mixed liquor and carries out homogeneous, obtain homogeneous product.Inventor's discovery,
Mixed liquor is subjected to homogeneous, can effectively refine mixed liquor, so as to get milk-contained drink it is good in taste, and stability is stronger.
According to an embodiment of the invention, homogenization is temperature at 60~65 degrees Celsius and the pressure of 180~220bar
Carried out under power.Inventor has found that the milk-contained drink mouthfeel made on this condition is finer and smoother, and improves milk-contained drink
Stability, such as prevent its be layered or whey separate out.If homogenizing temperature is excessive or pressure is excessive, the stabilization of mixed liquor will be influenced
Property, easily there is lamination.Thus, the obtained milk-contained drink of the method for preparing milk-contained drink according to embodiments of the present invention
Further containing high level amino acid, there is higher nutritive value, stronger stability and splendid flavor taste.
S300 sterilization processings
In this step, the obtained homogeneous product of S200 homogeneous is sterilized, to obtain milk-contained drink.Inventor
It was found that homogeneous product is carried out sterilization processing, extend the shelf-life of milk-contained drink.
According to an embodiment of the invention, sterilization processing is carried out 4~6 seconds at a temperature of 119~123 degrees Celsius.Invention
People has found, can not only effectively kill harmful bacteria on this condition, and nutrient component damages are smaller.Thus, according to the present invention
The obtained milk-contained drink of the method for preparing milk-contained drink of embodiment is further containing high level amino acid, with higher
Nutritive value, stronger stability and splendid flavor taste.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Particular technique or bar are not specified in embodiment
Part, carried out according to the described technology of document in the art or condition or according to product description.Agents useful for same or instrument
Production firm person is not specified in device, and being can be with conventional products that are commercially available.
Amino acid detection method：It is detected according to GB5009.124.
Embodiment 1~6
In this embodiment, milk-contained drink is prepared in following manner：
1st, the preparation of acidified milk：
(1) pure water is warming up toa℃；
(2) add after white granulated sugar, edible glucose and skimmed milk powder are mixed and stir；
(3) it is continuously heating to after stirring 10~25 minutesb℃；
(4) homogeneous (homogenizing temperature is carried out using homogenizer：cDEG C, homogenization pressure：dbar)；
(5) pure water is settled to 1000 kilograms；
(6) brown stain (brown stain parameter：eDEG C,fMinute)；
(7) after brown stain, it is inoculated with strain into brown stain product, andgFerment at DEG ChHour, acidity during fermentation termination
Control is between 150~250 ° of T.
2nd, the preparation of milk-contained drink：
(1) pure water is warming up to i DEG C；
(2) white granulated sugar, pectin and soybean polyoses are added into water, and are mixed；
(3) it is cooled to after the completion of mixingjBelow DEG C, acidified milk is added, is mixed；
(4) after persistently stirring 10~25 minutes, it is continuously heating tok℃；
(5) homogeneous (homogenizing temperature is carried out using homogenizer：LDEG C, homogenization pressure：mbar)；
(6) pure water is settled to 1000 kilograms, adds food flavor；
(7) it is filling to sterilize (temperature n ± 2 DEG C, 4~6s of time) postcooling, obtains milk-contained drink.
Specific process parameter is shown in Tables 1 and 2.
1 composition of raw materials of table
2 technological parameter of table
| Variable | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| A preheating temperatures | 45 | 49 | 53 | 57 | 61 | 65 |
| B material temperature | 60 | 63 | 66 | 69 | 72 | 75 |
| C homogenizing temperatures | 60 | 61 | 62 | 63 | 64 | 65 |
| D homogenization pressures | 180 | 190 | 200 | 210 | 220 | 200 |
| E brown stain temperatures | 92 | 93 | 94 | 95 | 96 | 97 |
| The f brown stain times | 120 | 170 | 220 | 270 | 320 | 360 |
| G fermentation temperatures | 33 | 34 | 35 | 36 | 37 | 38 |
| H fermentation times | 90 | 95 | 100 | 105 | 110 | 115 |
| I preheating temperatures | 65 | 69 | 73 | 77 | 81 | 85 |
| J cooling temperatures | 6 | 10 | 14 | 18 | 22 | 25 |
| K material temperature | 15 | 20 | 25 | 30 | 20 | 15 |
| L homogenizing temperatures | 60 | 61 | 62 | 63 | 64 | 65 |
| M homogenization pressures | 180 | 190 | 200 | 210 | 220 | 200 |
| N sterilization temperatures | 119 | 120 | 121 | 122 | 123 | 123 |
Amino acid content is respectively 506mg/kg, 517mg/kg, 524mg/ in 1~6 obtained milk-contained drink of embodiment
Kg, 530mg/kg, 545mg/kg and 550mg/kg, predominantly arginine, arginine, valine, lysine, asparatate,
Cysteine, serine, glycine, alanine, phenylalanine, glutamic acid, threonine, leucine, isoleucine, histidine,
Methionine, proline and tyrosine.
The flavor taste of milk-contained drink is splendid, and stability is preferable, is preserved 8 months under 25 DEG C degrees Celsius, bleed does not occur
Phenomenon.
Comparative example 1
In the comparative example, milk-contained drink is prepared according to the method for embodiment 1, difference lies in without pectin, soybean fructose
Dosage be 7 kilograms.
The obtained product clean taste of this method, but there is bleed to room temperature in product after 30 days, container bottom precipitates
Amount exceeds 1%, it is impossible to meets quality requirement.
Comparative example 2
In the comparative example, milk-contained drink is prepared according to the method for embodiment 1, difference lies in by pectin and soybean polyoses
Replace with sodium carboxymethylcellulose and propylene glycol alginate.
The obtained product mellow in taste of this method, smooth, room temperature does not occur bleed, but product precipitation capacity after 30 days
Beyond 1%, it is impossible to meet quality requirement.
Comparative example 3
In the comparative example, milk-contained drink is prepared according to the method for embodiment 1, difference lies in, pectin and soybean polyoses
Dosage is 10 kilograms.
The obtained product stability of this method is good, and room temperature does not occur bleed, precipitation after 30 days, but in mouthfeel
Astringent sense exceeds acceptable thresholds, through sensory test, it is impossible to be esthetically acceptable to the consumers.
Comparative example 4
In the comparative example, milk-contained drink is prepared according to the method for embodiment 1, difference lies in ferment to 300 ° of T.
The result shows that fermentation time is long, amino acid variation of yield unobvious, but astringent taste is stronger, mouthfeel is bad, and
Add production cost.
Comparative example 5
In the comparative example, milk-contained drink is prepared according to the method for embodiment 1, difference lies in without white in step 1 (2)
Granulated sugar.
The result shows that the burnt odor taste of brown stain product is partially light, and mouthfeel is thin, and color is partially shallow, it is necessary to further prolong after brown stain
The long brown stain time can be only achieved product requirement.
Comparative example 6
In the comparative example, milk-contained drink is prepared according to the method for embodiment 1, difference lies in without acidophilus breast in strain
Bacillus, Bifidobacterium and Lactococcus lactis.
The result shows that if not containing lactobacillus acidophilus, Bifidobacterium and Lactococcus lactis in feed liquid, finished product
Mouthfeel, flavor are there are flaw, and product mouthfeel is not soft enough after entrance, rear fragrant deficiency, and amino acid content does not reach 500mg/kg.
Comparative example 7
In the comparative example, milk-contained drink is prepared according to the method for embodiment 1, difference lies in replace lactobacillus paracasei
It is changed to Lactobacillus casei.
The result shows that under identical fermentation condition, although the product amino acid content finally prepared reaches unanimity,
There are significant difference, sour to exceed tolerance interval for finished product taste flavor, and mouthfeel is bad.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or the spy for combining the embodiment or example description
Point is contained at least one embodiment of the present invention or example.In the present specification, schematic expression of the above terms is not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
Combined in an appropriate manner in one or more embodiments or example.In addition, without conflicting with each other, the skill of this area
Art personnel can be tied the different embodiments or example described in this specification and different embodiments or exemplary feature
Close and combine.
Although the embodiment of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, those of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (10)
1. a kind of milk-contained drink, it is characterised in that amino acid content is not less than 500mg/kg in the milk-contained drink.
2. milk-contained drink according to claim 1, it is characterised in that including：
The stabilizer of 4~12 parts by weight；
The food flavor of 0~2 parts by weight；
The water of 610~678 parts by weight；
The white granulated sugar of 80~120 parts by weight；And
The acidified milk of 235~260 parts by weight.
3. milk-contained drink according to claim 2, it is characterised in that the raw material of the acidified milk includes：
The white granulated sugar of 60~120 parts by weight；
The newborn base-material of 90~140 parts by weight, the breast base-material include at least one of raw milk, skimmed milk powder and whole-fat milk powder,
It is preferred that the skimmed milk powder of 100~132 parts by weight；
The glucose of 10~30 parts by weight, preferably 15~25 parts by weight；
The strain of 0.5~1.5 parts by weight；And
The water of 686~828 parts by weight.
4. milk-contained drink according to claim 3, it is characterised in that the strain is selected from lactobacillus paracasei, thermophilic chain
Coccus, lactobacillus acidophilus, at least one of Bifidobacterium and Lactococcus lactis.
5. milk-contained drink according to claim 3, it is characterised in that the strain is selected from lactobacillus paracasei, thermophilic chain
Coccus, lactobacillus acidophilus, Bifidobacterium, Lactococcus lactis subsp. lactis and lactococcus lactis subsp.
6. milk-contained drink according to claim 2, it is characterised in that the stabilizer includes：
The soybean polyoses of 1~6 parts by weight；And
The pectin of 1~5 parts by weight, more preferably 3~4 parts by weight.
7. milk-contained drink according to claim 3, it is characterised in that the acidified milk is by by the original of the acidified milk
Material carries out brown stain and fermentation process is obtained,
The fermentation process is that the acidity of progress to tunning under 37~42 degrees Celsius is 150~250 ° of T.
A kind of 8. method for preparing any one of claim 1~7 milk-contained drink, it is characterised in that including：
The acidified milk, stabilizer, white granulated sugar, water and food flavor are mixed successively, homogeneous and sterilization processing, so as to
Obtain the milk-contained drink.
9. according to the method described in claim 8, it is characterized in that, the acidified milk is used using the raw material of the acidified milk
What following method was prepared：
The glucose, newborn base-material, white granulated sugar and water are subjected to brown stain processing, obtain brown stain product；
The strain is inoculated with into the brown stain product, carries out fermentation process, to obtain the acidified milk,
Optionally, the fermentation process is that the acidity of progress to tunning under 37~42 degrees Celsius is 150~250 ° of T,
Optionally, when the brown stain processing is that progress 2~6 is small under 92~98 degrees Celsius.
10. according to the method described in claim 8, it is characterized in that,
The homogenization is carried out at 60~65 degrees Celsius of temperature and the pressure of 180~220bar,
The sterilization processing is carried out 4~6 seconds at a temperature of 119~123 degrees Celsius.
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