CN108142556A - A kind of quinoa sour milk beverage and preparation method thereof - Google Patents
A kind of quinoa sour milk beverage and preparation method thereof Download PDFInfo
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- CN108142556A CN108142556A CN201711434667.2A CN201711434667A CN108142556A CN 108142556 A CN108142556 A CN 108142556A CN 201711434667 A CN201711434667 A CN 201711434667A CN 108142556 A CN108142556 A CN 108142556A
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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
- A23C9/133—Fruit or vegetables
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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
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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
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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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Abstract
The invention discloses a kind of quinoa sour milk beverages and preparation method thereof, include the raw material of following mass ratio：Raw milk 29~35%, quinoa powder 2.5~4.0%, PURE WHEY 2.0~3.5%, thickener 0.3~0.5%, sweetener 6.0~11.0%, acidity regulator 0.01~0.4%；Preparation method includes：(1) raw milk is mixed with quinoa powder, PURE WHEY, homogeneous, sterilization, cooling；(2) mixed liquor is fermented, cooled down, obtain fermentation base-material；(3) after adding in thickener, sweetener mixing, sterilization, cooling in water, allotment feed liquid is obtained；(4) will fermentation base-material and allotment feed liquid mixing, add in acidity regulator, homogeneous to get.The present invention by quinoa powder by being added to co-fermentation in acidified milk, and the taste and flavor for making sour milk beverage obtained with good stability, excellent, peptide content and amino acid content are higher, meet the depth requirements of consumer.
Description
Technical field
The present invention relates to dairy products fields, and in particular to a kind of quinoa sour milk beverage and preparation method thereof.
Background technology
Quinoa is the full nutrition adequate proteins base-forming food of full cereal, and endosperm accounts for the 68% of seed, and with nutritional activities, egg
White matter content is up to 16~22% (beef 20%), and quality is suitable with milk powder and beef, and rich in a variety of amino acid, wherein human body must
Must all 9 kinds must amino acid, ratio is appropriate and is easy to absorb, and is especially enriched in the lysine lacked in plant, calcium, magnesium, phosphorus,
The mineral matter nutritionals such as potassium, iron, zinc, selenium, manganese, copper content is high, rich in unrighted acid, flavonoids, B family vitamin and vitamin
E, the multiple beneficials compound such as choline, glycine betaine, folic acid, ɑ-leukotrienes, beta glucan, dietary fiber cellulose content are up to 7.1%,
Cholesterol is 0, and without seitan, low fat, (305kcal/100g) low in calories, low glycemic (the glycemic values 35 of GI, low glycemic value standard are
55) it is, classic in common cereal.
Sour milk beverage is liked as the important member in dairy products with its unique flavor, abundant nutrition by people
Love.Lactic acid bacteria in sour milk beverage, which has, adjusts intestinal flora, promotes the effect of intestinal health.But to some serious constipations
Consumer, it not is apparent that simple intake lactic acid bacteria, which experiences the effect that its enteron aisle improves,.And quinoa powder is as diet
The good source of fiber the problems such as can promoting intestines peristalsis, improve dry and hard excrement, constipation, adds in quinoa powder in the product
There is good help to the intestinal health of such consumer.In addition to this quinoa is as good vegetable protein sources, with animal
Albumen collective effect provides more excellent more comprehensively protein.Therefore, the nutrition of quinoa with lactic acid bacteria is combined, had
There is important meaning.
Invention content
For present situation, the purpose of the present invention is to provide a kind of quinoa sour milk beverages and preparation method thereof, pass through we
Quinoa sour milk beverage made from method has high nutritive value, and good taste and flavor and good enteron aisle are adjusted
Function meets a variety of demands of consumer.
To achieve these goals, technical scheme is as follows：
The present invention provides a kind of preparation methods of quinoa sour milk beverage, include the raw material of following mass ratio：Raw material
Breast 29~35%, quinoa powder 2.5~4.0%, PURE WHEY 2.0~3.5%, thickener 0.3~0.5%, sweetener 6.0~
11.0%th, acidity regulator 0.01~0.4%, moisturizing to 100%；
Preparation method includes the following steps：
(1) raw milk with quinoa powder, PURE WHEY mixed, homogeneous, sterilization, after cooling, obtain mixed liquor；
(2) leavening is added into mixed liquor obtained by step (1), after fermentation, cooling, obtains fermentation base-material；
(3) after adding in thickener, sweetener mixing, sterilization, cooling in water, allotment feed liquid is obtained；
(4) by allotment feed liquid mixing obtained by fermentation base-material obtained by step (2) and step (3), acidity regulator is added in,
Matter to get.
The quinoa is by crushing and crossing by quinoa made from 200 mesh sieve.
The acidity regulator is one or more in tartaric acid, citric acid, sodium citrate, malic acid and lactic acid.
In above-mentioned steps (1), the pressure of the homogeneous is 18~22MPa, and temperature is 60~70 DEG C.
In above-mentioned steps (1), the temperature of the sterilization is 90~95 DEG C, and the time is 5~10min.
In above-mentioned steps (2), the leavening is made of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, is protected and is added
The additive amount of Leah lactobacillus is 3.5 × 105~3 × 106Cfu/g, the additive amount of streptococcus thermophilus is 3.5 × 105~3 ×
106Cfu/g, the additive amount of Bifidobacterium is 3.5 × 105~3 × 106cfu/g。
In above-mentioned steps (2), the temperature of the fermentation is 30~42 DEG C, and the terminal acidity of fermentation is 100~150 ° of T.
In above-mentioned steps (3), the temperature of the sterilization is 90~125 DEG C, and the time is 4~15s.
In above-mentioned steps (4), the pressure of the homogeneous is 18~20MPa.
The present invention also provides one kind quinoa sour milk beverages as made from above-mentioned preparation method.
The positive effect of the present invention is：The present invention is made by the way that quinoa powder is added to co-fermentation in acidified milk
Quinoa sour milk beverage obtained taste and flavor with good stability and excellent is obtained, and due to being added in product
Quinoa powder, makes that the type of protein and amino acid is more complete, ratio is preferably, and peptide content and amino acid content are higher, total bacterium
Number is 109More than cfu/g enhances adjustment effect of the product to intestinal health, meets the depth requirements of consumer.
Specific embodiment
Technical solution of the present invention is illustrated to be clearer, below in conjunction with specific embodiment to the skill of the present invention
Art scheme is further elaborated：
One of technical solution provided by the invention is：
A kind of preparation method of quinoa sour milk beverage includes the raw material of following mass ratio：Raw milk 29~35%, lamb's-quarters
Flour 2.5~4.0%, PURE WHEY 2.0~3.5%, thickener 0.3~0.5%, sweetener 6.0~11.0%, acidity tune
Save agent 0.01~0.4%, moisturizing to 100%；
Preparation method includes the following steps：
(1) raw milk with quinoa powder, PURE WHEY mixed, homogeneous, sterilization, after cooling, obtain mixed liquor；
(2) leavening is added into mixed liquor obtained by step (1), after fermentation, cooling, obtains fermentation base-material；
(3) after adding in thickener, sweetener mixing, sterilization, cooling in water, allotment feed liquid is obtained；
(4) by allotment feed liquid mixing obtained by fermentation base-material obtained by step (2) and step (3), acidity regulator is added in,
Matter to get.
The quinoa is by crushing and crossing by quinoa made from 200 mesh sieve.The quinoa is commercially available, and particle is selected to satisfy
Full, free from insect pests, without going mouldy, epigranular is full, and the crushing can be the crushing of this field routine, and sieving can be this
The sieving of field routine.
The thickener can be the thickener of this field routine, preferably pectin, soybean polyoses, alginate propylene glycol
In it is one or more.
The acidity regulator is the substance of this field routine, preferably tartaric acid, citric acid, sodium citrate, apple
One or more of acid and lactic acid.The acidity after acid is adjusted to be preferably 50~55 ° of T.
The sweet substance can be the sweet substance of this field routine, preferably selected from white granulated sugar, fructose syrup, fruit
It is one or more in sugar, Aspartame and acesulfame potassium, more preferably for one kind in white granulated sugar, fructose syrup, fructose or
It is a variety of, it is most preferably white granulated sugar.The content of the sweet substance can be the content of this field routine.When the sweetener for Ah
This Ba Tian and/or during acesulfame potassium, the additive amount of the sweetener, which is no more than as defined in 2760 food additives of standard GB/T, to be added
Dosage.
In step (1) of the present invention：After raw milk is preheated, quinoa powder, PURE WHEY mixing are added in.The temperature of the preheating
Degree can be the temperature of this field routine, and preferably 45~55 DEG C, be more preferably 50~55 DEG C, is most preferably 50 DEG C.It is described
Mixing can be the operation of this field routine, preferably be stirred.The time of the mixing can be that this field is conventional
Duration, preferably 15~30min are more preferably 15~20min, are most preferably 20min.The homogeneous can be that this field is normal
The operation of rule.The pressure of the homogeneous can be this field routine pressure, preferably 17~25MPa, most preferably for
20MPa.The temperature of the homogeneous can be the temperature of this field routine, and preferably 55~65 DEG C, be more preferably 55~60 DEG C,
Most preferably it is 60 DEG C.The homogeneous is preferably double-stage homogenization.The homogeneous causes raw material to form the feed liquid system of uniform dispersion,
Be conducive to maintain the stability of sour milk beverage.
In step (1) of the present invention, the sterilization can be the sterilization operation of this field routine, and the temperature of the sterilization can be with
For the conventional temperature of this field sterilization, preferably 90~95 DEG C, be most preferably 95 DEG C.The time of the sterilization can be this
The sterilizing time of field routine, preferably 5~10min are more preferably 5~10min, are most preferably 7min.The cooling can
Think the operation of this field routine, cooled down preferably by tube sheet piece or interlayer cylinder.The temperature of the cooling can be this
The cooling temperature of field routine, preferably 30~42 DEG C are more preferably 37~42 DEG C, are most preferably 42 DEG C.
In step (2) of the present invention, the leavening can be this field routine leavening, preferably the leavening by
Lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium composition, the additive amount of lactobacillus bulgaricus is 3.5 × 105~3 ×
106Cfu/g, the additive amount of streptococcus thermophilus is 3.5 × 105~3 × 106Cfu/g, the additive amount of Bifidobacterium is 3.5 × 105
~3 × 106cfu/g.The leavening being made of the lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium of the ratio, in institute
Stating can breed under fermentation temperature well so that the active bacteria containing comparatively high amts, total bacteria count are in sour milk beverage
109More than cfu/g；And raw milk, quinoa powder, PURE WHEY fermentation can be decomposed, make breaks down proteins into polypeptide segment and
Amino acid, the peptide content and amino acid content of gained sour milk beverage are higher, meet the nutritional need of human body.
In step (2) of the present invention, the temperature of the fermentation can be the ordinary temperature of this field fermentation, preferably 30~
42 DEG C, be more preferably 37~42 DEG C, is most preferably 42 DEG C.The terminal acidity of fermentation is 100~150 ° of T.
In step (3) of the present invention, the temperature of the preheating can be the temperature of this field routine, preferably 75~85
DEG C, it is most preferably 80 DEG C.The sterilization temperature is the ordinary temperature of this field, is 90~125 DEG C；Sterilizing time is 4~15s.
The cooling for being cooled to this field routine, cooling temperature are preferably 30~40 DEG C.
Homogeneous described in step (4) of the present invention is the homogeneous of this field routine, and temperature is the timely temperature of mixed liquor after tune acid
Degree, pressure are 18~20MPa, and above-mentioned homogeneous aseptically carries out.The homogeneous so that stock dispersion is uniform, favorably
In the stability for maintaining sour milk beverage.
Technical solution provided by the invention second is that：
One kind quinoa sour milk beverage as made from above-mentioned preparation method.
Quinoa sour milk beverage of the present invention preserves under conventional refrigeration conditions, is preferably preserved at 4~10 DEG C.
On the basis of common knowledge of the art, above-mentioned each optimum condition can be combined arbitrarily to get each preferable reality of the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The additive amount of all components of the present invention is less than the range of national standard defined.
Embodiment 1
A kind of formula of the raw material of quinoa sour milk beverage is as shown in table 1：
Table 1
The preparation method of the quinoa sour milk beverage includes the following steps：
(1) raw milk is preheated to 45 DEG C, addition quinoa powder, PURE WHEY stir evenly, carry out homogeneous, homogeneous
Pressure is 18MPa, and temperature is to sterilize 10min at 60 DEG C, 90 DEG C, is cooled to 38 DEG C, obtains mixed liquor；
(2) addition lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium into mixed liquor obtained by step (1), protect and add
The additive amount of Leah lactobacillus is 2.5 × 106Cfu/g, streptococcus thermophilus additive amount be 1.5 × 106Cfu/g, Bifidobacterium
Additive amount is 3.5 × 105Cfu/g, acidity to terminal of fermenting at 30 DEG C are 100 ° of T, and cooling obtains fermentation base-material；
(3) it heats water to 80 DEG C, adds in soybean polyoses, pectin, white granulated sugar, insulated and stirred 20min is sterilized at 90 DEG C
15s after cooling, obtains allotment feed liquid；
(4) by allotment feed liquid mixing obtained by fermentation base-material obtained by step (2) and step (3), add in tartaric acid, adjust to
Under 55 ° of T, 18MPa carry out homogeneous to get.
The peptide content of the present embodiment products obtained therefrom is 6.12%, amino acid content 7.05%, total bacteria count for 1.4 ×
109Cfu/g, mouthfeel is more salubrious, good in shelf-life internal stability.
Embodiment 2
A kind of formula of the raw material of quinoa sour milk beverage is as shown in table 2：
Table 2
The preparation method of the quinoa sour milk beverage includes the following steps：
(1) raw milk is preheated to 55 DEG C, addition quinoa powder, PURE WHEY stir evenly, carry out homogeneous, homogeneous
Pressure is 22MPa, and temperature is to sterilize 5min at 70 DEG C, 95 DEG C, is cooled to 44 DEG C, obtains mixed liquor；
(2) addition lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium into mixed liquor obtained by step (1), protect and add
Leah lactobacillus, streptococcus thermophilus additive amount be 3.5 × 105Cfu/g, Bifidobacterium additive amount be 1.5 × 106cfu/
G, acidity to terminal of fermenting at 35 DEG C are 150 ° of T, and cooling obtains fermentation base-material；
(3) it heats water to 85 DEG C, adds in soybean polyoses, alginate propylene glycol, xylose, insulated and stirred 30min, 125 DEG C
Lower sterilization 4s after cooling, obtains allotment feed liquid；
(4) by allotment feed liquid mixing obtained by fermentation base-material obtained by step (2) and step (3), add in citric acid, adjust to
Under 50 ° of T, 20MPa carry out homogeneous to get.
The peptide content of the present embodiment products obtained therefrom is 5.62%, amino acid content 6.43%, total bacteria count for 1.6 ×
109Cfu/g, mouthfeel is more salubrious, good in shelf-life internal stability.
Embodiment 3
A kind of formula of the raw material of quinoa sour milk beverage is as shown in table 3：
Table 3
The preparation method of the quinoa sour milk beverage includes the following steps：
(1) raw milk is preheated to 55 DEG C, addition quinoa powder, PURE WHEY stir evenly, carry out homogeneous, homogeneous
Pressure is 20MPa, and temperature is to sterilize 7min at 65 DEG C, 93 DEG C, is cooled to 38 DEG C, obtains mixed liquor；
(2) addition lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium into mixed liquor obtained by step (1), protect and add
Leah lactobacillus, streptococcus thermophilus, Bifidobacterium additive amount be 3 × 106Cfu/g, acidity to terminal of fermenting at 42 DEG C are
130 ° of T, cooling, obtain fermentation base-material；
(3) it heating water to 83 DEG C, adds in alginate propylene glycol, fructose, insulated and stirred 25min sterilizes 7s at 120 DEG C,
After cooling, allotment feed liquid is obtained；
(4) by allotment feed liquid mixing obtained by fermentation base-material obtained by step (2) and step (3), add in sodium citrate, adjust to
Under 53 ° of T, 20MPa carry out homogeneous to get.
The peptide content of the present embodiment products obtained therefrom is 5.45%, amino acid content 6.37%, total bacteria count for 2.5 ×
109Cfu/g, mouthfeel is more salubrious, good in shelf-life internal stability.
Comparative example 1
A kind of formula of the raw material of quinoa sour milk beverage is the same as embodiment 1.
In the step of preparation method of the quinoa sour milk beverage (2), add in lactobacillus bulgaricus, ferment, protect
The additive amount for adding Leah lactobacillus is 3.35 × 106cfu/g。
The peptide content of this comparative example products obtained therefrom is 2.32%, amino acid content 2.17%, total bacteria count for 7.2 ×
107cfu/g。
Quinoa sour milk beverage provided by the present invention and preparation method thereof is described in detail above.Herein should
The principle of the present invention and embodiment are expounded with specific case, the explanation of above example is only intended to help to manage
Solve the method and its core concept of the present invention.It should be pointed out that it for those skilled in the art, is not departing from
Under the premise of the principle of the invention, can also to the present invention some improvement and modification can also be carried out, these improvement and modification also fall into this hair
In bright scope of the claims.
Claims (10)
1. a kind of preparation method of quinoa sour milk beverage, which is characterized in that it includes the raw material of following mass ratio：Raw milk 29
~35%, quinoa powder 2.5~4.0%, PURE WHEY 2.0~3.5%, thickener 0.3~0.5%, sweetener 6.0~
11.0%th, acidity regulator 0.01~0.4%, moisturizing to 100%；
Preparation method includes the following steps：
(1) raw milk with quinoa powder, PURE WHEY mixed, homogeneous, sterilization, after cooling, obtain mixed liquor；
(2) leavening is added into mixed liquor obtained by step (1), after fermentation, cooling, obtains fermentation base-material；
(3) after adding in thickener, sweetener mixing, sterilization, cooling in water, allotment feed liquid is obtained；
(4) step (2) gained is fermented and feed liquid mixing is allocated obtained by base-material and step (3), addition acidity regulator, homogeneous, i.e.,
.
2. the preparation method of quinoa sour milk beverage according to claim 1, which is characterized in that the quinoa be pass through by
Quinoa is crushed and is crossed made from 200 mesh sieve.
3. the preparation method of quinoa sour milk beverage according to claim 1, which is characterized in that the acidity regulator is
It is one or more in tartaric acid, citric acid, sodium citrate, malic acid and lactic acid.
4. the preparation method of quinoa sour milk beverage according to claim 1, which is characterized in that described equal in step (1)
The pressure of matter is 18~22MPa, and temperature is 60~70 DEG C.
5. the preparation method of quinoa sour milk beverage according to claim 1, which is characterized in that described to kill in step (1)
The temperature of bacterium is 90~95 DEG C, and the time is 5~10min.
6. the preparation method of quinoa sour milk beverage according to claim 1, which is characterized in that in step (2), the hair
Ferment agent is made of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, and the additive amount of lactobacillus bulgaricus is 3.5 × 105
~3 × 106Cfu/g, the additive amount of streptococcus thermophilus is 3.5 × 105~3 × 106Cfu/g, the additive amount of Bifidobacterium is 3.5
×105~3 × 106cfu/g。
7. the preparation method of quinoa sour milk beverage according to claim 1, which is characterized in that in step (2), the hair
The temperature of ferment is 30~42 DEG C, and the terminal acidity of fermentation is 100~150 ° of T.
8. the preparation method of quinoa sour milk beverage according to claim 1, which is characterized in that described to kill in step (3)
The temperature of bacterium is 90~125 DEG C, and the time is 4~15s.
9. the preparation method of quinoa sour milk beverage according to claim 1, which is characterized in that described equal in step (4)
The pressure of matter is 18~20MPa.
10. quinoa sour milk beverage made from the preparation method of claim 1~9 any one of them quinoa sour milk beverage.
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| CN110651826A (en) * | 2019-10-24 | 2020-01-07 | 河北科技师范学院 | High-fiber brown lactobacillus beverage and processing technology thereof |
| CN111378600A (en) * | 2020-02-17 | 2020-07-07 | 青海大学 | Method for promoting proliferation of lactic acid bacteria by utilizing quinoa and germinated quinoa |
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Application publication date: 20180612 |