CN108308506A - A kind of compound stabilizer and the agalasisa plant fermentation drink containing the compound stabilizer and preparation - Google Patents

A kind of compound stabilizer and the agalasisa plant fermentation drink containing the compound stabilizer and preparation Download PDF

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Publication number
CN108308506A
CN108308506A CN201710033102.7A CN201710033102A CN108308506A CN 108308506 A CN108308506 A CN 108308506A CN 201710033102 A CN201710033102 A CN 201710033102A CN 108308506 A CN108308506 A CN 108308506A
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China
Prior art keywords
agalasisa
compound stabilizer
plant
plant fermentation
fermentation drink
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Inventor
李艳君
尹小静
张海斌
史丽洁
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Inner Mongolia Yili Industrial Group Co Ltd
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Inner Mongolia Yili Industrial Group Co Ltd
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Priority to CN201710033102.7A priority Critical patent/CN108308506A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/62Clouding agents; Agents to improve the cloud-stability
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/113Acidophilus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/123Bulgaricus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/125Casei
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/147Helveticus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/175Rhamnosus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/21Streptococcus, lactococcus
    • A23V2400/249Thermophilus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/51Bifidobacterium

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

A kind of compound stabilizer and the agalasisa plant fermentation drink containing the compound stabilizer and preparation.The invention discloses a kind of compound stabilizer, which includes pea separation protein, maltodextrin and oat beta glucan, wherein the mass ratio of pea separation protein, maltodextrin and oat beta glucan is (1~100):(1~500):(1~100).The present invention also provides a kind of agalasisa plant fermentation drink and preparation method thereof containing above-mentioned compound stabilizer.Compound stabilizer provided by the invention helps to improve the stability in shelf life of the plant fermentation drink without animal origin raw material, assigns the rheological properties and mouthfeel of product fermented milk products.

Description

A kind of compound stabilizer and agalasisa plant fermentation drink containing the compound stabilizer and It prepares
Technical field
The present invention relates to fermented product manufacture fields.It is steady more particularly, to a kind of compounding of agalasisa plant fermentation drink Determine agent and the agalasisa plant fermentation drink containing the compound stabilizer and preparation.
Background technology
With going deep into for healthy living theory, demand of the people to drink is also no longer limited only to such as supplementing the nutrients In effect, plant fermentation drink is also more and more concerned by people as a kind of new green drink.But due to plant The constituent of plant material is different from composition of milk in fermented dairy product in fermented beverage, steady in existing fermentation milk beverage Determine system not being suitable in plant fermentation drink so that the plant fermentation drink on domestic market is less.Existing disclosure It is that milk composition, such as animal albumen powder, milk powder etc. solve the emulsification problem of product and stability is asked by adding in data Topic, but these are particularly suited in the fermentation milk beverage containing animal origin.How to provide and a kind of new is suitable for plant fermentation The new emulsion stabilizer of drink so that plant fermentation drink is with good rheological properties and mouthfeel with higher research Value.
A kind of new it is suitable for the stabilizer of plant fermentation drink and plant fermentation drink in view of the above problems, needing to provide Product.
Invention content
First of the present invention is designed to provide a kind of compound stabilizer, which helps to improve without dynamic The stability in shelf life of the plant fermentation drink of object source raw material assigns the rheological properties and mouth of product fermented milk products Sense.
Second object of the present invention is to provide a kind of agalasisa plant fermentation drink.
Third object of the present invention is to provide a kind of preparation method of agalasisa fermented beverage.
To reach above-mentioned first purpose, the present invention uses following technical proposals:
A kind of compound stabilizer, the compound stabilizer include pea separation protein, maltodextrin and avenabeta glucosan, Wherein, the mass ratio of pea separation protein, maltodextrin and avenabeta glucosan is (1~100):(1~500):(1~100).
Due to agalasisa plant fermentation drink in product formula with the raw material of source containing animality fermentation milk beverage difference, Therefore needle agalasisa plant fermentation drink needs to provide more particularly suitable stabiliser system, to improve the stability of drink and assign production The rheology and mouthfeel of product fermented milk products.Inventor gropes by many experiments, has filtered out most suitable stabiliser system, i.e., The compound stabilizer of the present invention is made of the pea separation protein, maltodextrin and avenabeta glucosan of above-mentioned specific quantity.
Specific embodiment according to the present invention, it is preferable that the pea separation protein, maltodextrin and oat β-Portugal are poly- The mass ratio of sugar is 1:(0.5~20):(0.5~40);It is highly preferred that the pea separation protein, maltodextrin and oat β- The mass ratio of glucan is 1:(1.5~20):(0.5~20), at this time compound stabilizer to improve plant fermentation drink stabilization Property, assign product fermented milk products rheological properties and mouthfeel it is better.The pea separation protein, maltodextrin and swallow The mass ratio of wheat beta glucan can also be such as 1:(1.5~15):(0.5~15), 1:(1.5~15):(0.5~12), 1: (1.5~10):(0.5~15), 1:(1.5~10):(0.5~10), 1:(1.5~10):(0.5~8), 1:(1.5~10): (0.5~5) etc..
Pea separation protein in the present invention can be obtained by the method for the protein isolate preparation process of this field routine, It can be obtained by commercially available purchase.
To reach above-mentioned second purpose, the present invention uses following technical proposals:
A kind of agalasisa plant fermentation drink is that plant fermentation raw material is made by ferment-fermented, wherein the plant It include compound stabilizer as described above in fermentation raw material.
Preferably, by percentage to the quality, the plant fermentation raw material includes:Plant extracts 10%~80%, sweet taste Agent 0.001%~10%, compound stabilizer 0.1%~20%, water surplus.
Preferably, the additive amount of above-mentioned plant extracts can the fat content of concrete foundation its raw material be diluted adjustment.
Preferably, the plant extracts is edible plant extracts, fat content in the plant extracts >= 5wt%, protein content≤2wt%.
Preferably, the edible plant extracts is the fruit of fat content >=5wt% and protein content≤2wt% Slurry.
Preferably, the pulp is starched for coconut palm.
Preferably, the sweetener refer to assign food with the food additive of sweet taste, preferably can be for example selected from white In granulated sugar, fructose, syrup, oligosaccharide, acesulfame potassium, Aspartame, Sucralose, D-sorbite, xylitol and maltitol It is one or more.
Preferably, the leavening is selected from lactobacillus bulgaricus (Lactobacillus bulgaricus), thermophilic chain Coccus (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus.acidophilus), bifid bar Bacterium (Bifidobacterium), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus casei One kind or more in (Lactobacillus paracasei) and Lactobacillus rhamnosus (Lactobacillus rhamnosus) Kind.
Preferably, the dosage of the leavening is calculated as 100U~200U with vigor.
It, can be effective by adding the above-mentioned compound stabilizer of specific additive amount in the agalasisa plant fermentation drink of the present invention Chyle fat, avoid fat floating so that obtained agalasisa plant fermentation drink stability is more preferable, and product can simulate fermentation Mouthfeel, the rheologic behavio(u)r of milk beverage.
To reach above-mentioned third purpose, the present invention provides a kind of preparation method of agalasisa plant fermentation drink, this method Include the following steps:
1) plant extracts is heated, adds sweetener, compound stabilizer and water, stir evenly, obtains mixed liquor;
2) pasteurize is carried out to mixed liquor obtained by step 1);
3) leavening is added in the mixed liquor to step 2) after pasteurize to ferment, is demulsified after fermentation, Up to agalasisa plant fermentation drink.
Preferably, in step 1), the time of stirring is 10~30min.
Preferably, in step 1), plant extracts heating refers to being heated to 40~60 DEG C.
Preferably, in step 2), the pasteurize refers to sterilizing 300s at a temperature of 95 DEG C.
Preferably, in step 3), the fermentation carries out at a temperature of 42 DEG C, and fermentation time is 4~7h.
Preferably, in step 3), demulsification is carried out after fermenting to 70 ° of T.
Preferably, in above-mentioned preparation method, also include will be demulsified after product sterile filling the step of.
In the present invention, the ingredient of the agalasisa plant fermentation drink is not limited in the above-mentioned ingredient enumerated, this field Technical staff can further select to add the ingredient needed for it according to normal fermentation dairy component, any in the above-mentioned nothing of the present invention Addition, the replacement of the simple ingredient carried out on the basis of milk fermentation product all fall in the scope of protection of the present invention.
In addition, unless otherwise specified, each raw material in the present invention can be obtained by commercially available purchase.
Beneficial effects of the present invention are as follows:
Compound stabilizer provided by the present invention helps to improve the agalasisa plant fermentation drink without animal origin raw material The stability in shelf life so that under the agalasisa plant fermentation drink containing the compound stabilizer is under 2~6 DEG C of refrigerated conditions It is good to store 28 days structural states, the unstable phenomenons such as no bleed, fat floating occur;The compound stabilizer imparts the nothing simultaneously The original texture of newborn plant fermentation drink common fermentation dairy products and mouthfeel, while any animal origin raw material is free of in product.
Description of the drawings
Specific embodiments of the present invention will be described in further detail below in conjunction with the accompanying drawings.
Fig. 1 shows the rheological curve of 1 products obtained therefrom of Examples 1 to 3 and comparative example.
Specific implementation mode
In order to illustrate more clearly of the present invention, the present invention is done further with reference to preferred embodiments and drawings It is bright.Similar component is indicated with identical reference numeral in attached drawing.It will be appreciated by those skilled in the art that institute is specific below The content of description is illustrative and be not restrictive, and should not be limited the scope of the invention with this.
Embodiment 1
A kind of compound stabilizer, by pea separation protein, maltodextrin and avenabeta glucosan in mass ratio 1:1:1 group At.
A kind of agalasisa plant fermentation drink, raw material composition it is following (by the raw material total amount in addition to leavening for 1kg based on):
Preparation process:
1) coconut palm slurry is heated to 45 DEG C, it is poly- adds white granulated sugar, water, pea separation protein, maltodextrin and oat β-Portugal Sugar stirs 10~30min, is uniformly mixed, obtains mixed liquor;
2) feed liquid is cooled to 42 DEG C by the mixed liquor for obtaining step 1) through 95 DEG C, 300s pasteurizes after sterilization;
3) sterile addition leavening streptococcus thermophilus and lactobacillus bulgaricus into feed liquid keep the temperature hair at a temperature of 42 DEG C Ferment 5 hours, after reaching 70 ° of T of fermentation termination, demulsification;
4) sterile filling.
Embodiment 2
A kind of compound stabilizer, by pea separation protein, maltodextrin and avenabeta glucosan in mass ratio 1:3.75: 0.625 composition.
A kind of agalasisa plant fermentation drink, raw material composition it is following (by the raw material total amount in addition to leavening for 1kg based on):
Preparation process:
1) coconut palm slurry is heated to 45 DEG C, it is poly- adds white granulated sugar, water, pea separation protein, maltodextrin and oat β-Portugal Sugar stirs 10~30min, is uniformly mixed, obtains mixed liquor;
2) feed liquid is cooled to 42 DEG C by the mixed liquor for obtaining step 1) through 95 DEG C, 300s pasteurizes after sterilization;
3) sterile addition leavening streptococcus thermophilus and lactobacillus bulgaricus into feed liquid keep the temperature hair at a temperature of 42 DEG C Ferment 5 hours, after reaching 70 ° of T of fermentation termination, demulsification;
4) sterile filling.
Embodiment 3
A kind of compound stabilizer, by pea separation protein, maltodextrin and avenabeta glucosan in mass ratio 1:5:1 group At.
A kind of agalasisa plant fermentation drink, raw material composition it is following (by the raw material total amount in addition to leavening for 1kg based on):
Preparation process:
1) coconut palm slurry is heated to 45 DEG C, it is poly- adds white granulated sugar, water, pea separation protein, maltodextrin and oat β-Portugal Sugar stirs 10~30min, is uniformly mixed, obtains mixed liquor;
2) feed liquid is cooled to 42 DEG C by the mixed liquor for obtaining step 1) through 95 DEG C, 300s pasteurizes after sterilization;
3) sterile addition leavening streptococcus thermophilus and lactobacillus bulgaricus into feed liquid keep the temperature hair at a temperature of 42 DEG C Ferment 5 hours, after reaching 70 ° of T of fermentation termination, demulsification;
4) sterile filling.
Embodiment 4
A kind of compound stabilizer, by pea separation protein, maltodextrin and avenabeta glucosan in mass ratio 1:2.5: 1.5 composition.
A kind of agalasisa plant fermentation drink, raw material composition it is following (by the raw material total amount in addition to leavening for 1kg based on):
Preparation process:
1) coconut palm slurry is heated to 45 DEG C, it is poly- adds white granulated sugar, water, pea separation protein, maltodextrin and oat β-Portugal Sugar stirs 10~30min, is uniformly mixed, obtains mixed liquor;
2) feed liquid is cooled to 42 DEG C by the mixed liquor for obtaining step 1) through 95 DEG C, 300s pasteurizes after sterilization;
3) sterile addition leavening streptococcus thermophilus and lactobacillus bulgaricus into feed liquid keep the temperature hair at a temperature of 42 DEG C Ferment 5 hours, after reaching 70 ° of T of fermentation termination, demulsification;
4) sterile filling.
Embodiment 5
A kind of compound stabilizer, by pea separation protein, maltodextrin and avenabeta glucosan in mass ratio 1:3:2.5 Composition.
A kind of agalasisa plant fermentation drink, raw material composition it is following (by the raw material total amount in addition to leavening for 1kg based on):
Preparation process:
1) coconut palm slurry is heated to 45 DEG C, it is poly- adds white granulated sugar, water, pea separation protein, maltodextrin and oat β-Portugal Sugar stirs 10~30min, is uniformly mixed, obtains mixed liquor;
2) feed liquid is cooled to 42 DEG C by the mixed liquor for obtaining step 1) through 95 DEG C, 300s pasteurizes after sterilization;
3) sterile addition leavening streptococcus thermophilus and lactobacillus bulgaricus into feed liquid keep the temperature hair at a temperature of 42 DEG C Ferment 5 hours, after reaching 70 ° of T of fermentation termination, demulsification;
4) sterile filling.
Embodiment 6
A kind of compound stabilizer, by pea separation protein, maltodextrin and avenabeta glucosan in mass ratio 1:3.75: 8 compositions.
A kind of agalasisa plant fermentation drink, raw material composition it is following (by the raw material total amount in addition to leavening for 1kg based on):
Preparation process:
1) coconut palm slurry is heated to 45 DEG C, it is poly- adds white granulated sugar, water, pea separation protein, maltodextrin and oat β-Portugal Sugar stirs 10~30min, is uniformly mixed, obtains mixed liquor;
2) feed liquid is cooled to 42 DEG C by the mixed liquor for obtaining step 1) through 95 DEG C, 300s pasteurizes after sterilization;
3) sterile addition leavening streptococcus thermophilus and lactobacillus bulgaricus into feed liquid keep the temperature hair at a temperature of 42 DEG C Ferment 5 hours, after reaching 70 ° of T of fermentation termination, demulsification;
4) sterile filling.
Comparative example 1
A kind of conventional compound stabilizer:By agar and hydroxypropyl PASELLI EASYGEL in mass ratio 1:25 compositions.
The normal fermentation milk beverage of the raw material containing animal origin is prepared, raw material composition is following (total by the raw material in addition to leavening Amount is that 1kg is counted):
Preparation process:
1) by Milk During Heating to 45 DEG C, white granulated sugar, agar, hydroxypropyl PASELLI EASYGEL is added, stirs 10~30min, It is uniformly mixed, obtains mixed liquor;
2) feed liquid is cooled to 42 DEG C by the mixed liquor for obtaining step 1) through 95 DEG C, 300s pasteurizes after sterilization;
3) sterile addition leavening streptococcus thermophilus and lactobacillus bulgaricus into feed liquid keep the temperature hair at a temperature of 42 DEG C Ferment 5 hours, after reaching 70 ° of T of fermentation termination, demulsification;
4) sterile filling.
Comparative example 2
A kind of compound stabilizer, by soybean protein isolate, maltodextrin and avenabeta glucosan in mass ratio 1:3.75: 0.625 composition.
A kind of agalasisa plant fermentation drink, raw material composition it is following (by the raw material total amount in addition to leavening for 1kg based on):
Preparation process:
1) coconut palm slurry is heated to 45 DEG C, it is poly- adds white granulated sugar, water, soybean protein isolate, maltodextrin and oat β-Portugal Sugar stirs 10~30min, is uniformly mixed, obtains mixed liquor;
2) feed liquid is cooled to 42 DEG C by the mixed liquor for obtaining step 1) through 95 DEG C, 300s pasteurizes after sterilization;
3) sterile addition leavening streptococcus thermophilus and lactobacillus bulgaricus into feed liquid keep the temperature hair at a temperature of 42 DEG C Ferment 5 hours, after reaching 70 ° of T of fermentation termination, demulsification;
4) sterile filling.
Comparative example 3
A kind of compound stabilizer, by pea separation protein, maltodextrin and avenabeta glucosan in mass ratio 1:4:120 Composition.
A kind of agalasisa plant fermentation drink, raw material composition it is following (by the raw material total amount in addition to leavening for 1kg based on):
Preparation process:
1) coconut palm slurry is heated to 45 DEG C, it is poly- adds white granulated sugar, water, pea separation protein, maltodextrin and oat β-Portugal Sugar stirs 10~30min, is uniformly mixed, obtains mixed liquor;
2) feed liquid is cooled to 42 DEG C by the mixed liquor for obtaining step 1) through 95 DEG C, 300s pasteurizes after sterilization;
3) sterile addition leavening streptococcus thermophilus and lactobacillus bulgaricus into feed liquid keep the temperature hair at a temperature of 42 DEG C Ferment 5 hours, after reaching 70 ° of T of fermentation termination, demulsification;
4) sterile filling.
Comparative example 4
A kind of compound stabilizer, by pea separation protein, maltodextrin and avenabeta glucosan in mass ratio 120:4:1 Composition.
A kind of agalasisa plant fermentation drink, raw material composition it is following (by the raw material total amount in addition to leavening for 1kg based on):
Preparation process:
1) coconut palm slurry is heated to 45 DEG C, it is poly- adds white granulated sugar, water, pea separation protein, maltodextrin and oat β-Portugal Sugar stirs 10~30min, is uniformly mixed, obtains mixed liquor;
2) feed liquid is cooled to 42 DEG C by the mixed liquor for obtaining step 1) through 95 DEG C, 300s pasteurizes after sterilization;
3) sterile addition leavening streptococcus thermophilus and lactobacillus bulgaricus into feed liquid keep the temperature hair at a temperature of 42 DEG C Ferment 5 hours, after reaching 70 ° of T of fermentation termination, demulsification;
4) sterile filling.
Experimental example 1 tests the rheological properties of products obtained therefrom
Above-described embodiment and comparative example products obtained therefrom is separately sampled, and use Brookfield rheometer measurement each sample Thixotropy, wherein rheological properties thixotropic properties result such as Fig. 1 of 1 products obtained therefrom sample of Examples 1 to 3 and comparative example It is shown.In addition, the rheological properties thixotropy result of 4~6 product of embodiment is close with embodiment 2 and 3,2~4 product of comparative example Rheological properties it is larger compared with fermented milk products rheologic behavio(u)r difference.It is found that present invention gained agalasisa plant fermentation drink tool Have and rheological properties similar in fermented milk products.
Experimental example 2 tests stability of the products obtained therefrom in shelf life
The Product Status of each embodiment and comparative example products obtained therefrom within the shelf-life is observed, product storage condition is:In 2-6 It is preserved at a temperature of DEG C, as a result as shown in table 1 below.As can be known from Table 1, present invention gained agalasisa plant fermentation drink is within the shelf-life With better stability.
Stability of this product within the shelf-life obtained by 1 each embodiment of table and comparative example
Experimental example 3 tests the taste and flavor of agalasisa plant fermentation drink obtained by each embodiment and comparative example
Take above-described embodiment and the product of comparative example, carry out taste flavor and taste experiment, taste number totally 200 people (18~ 28 years old each 100 people of male and female), the various embodiments described above and comparative example product are tasted (it is equal to taste sample respectively The fresh sample obtained for interior production in one week), using blank scoring mechanism, each full marks 20 divides, and score height then indicates that effect is good, And to whether liking the progress overall assessment of product degree.Experimental result is recorded in shown in the following table 2.As can be known from Table 2, overall next It sees, agalasisa plant fermentation drink of the invention obtains liking for most people on smooth in taste degree and flavor.Taste and flavor Can reach or better than the commonly raw material containing animal origin fermented milk products, receive liking for consumer.
2 taste and flavor test result of table
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is every to belong to this hair Row of the obvious changes or variations that bright technical solution is extended out still in protection scope of the present invention.

Claims (10)

1. a kind of compound stabilizer, which is characterized in that the compound stabilizer includes pea separation protein, maltodextrin and oat Beta glucan, wherein the mass ratio of pea separation protein, maltodextrin and avenabeta glucosan is (1~100):(1~500): (1~100).
2. compound stabilizer according to claim 1, which is characterized in that the pea separation protein, maltodextrin and swallow The mass ratio of wheat beta glucan is 1:(0.5~20):(0.5~40).
3. a kind of agalasisa plant fermentation drink is that plant fermentation raw material is made by ferment-fermented, which is characterized in that described Comprising such as claim 1~2 any one of them compound stabilizer in plant fermentation raw material.
4. agalasisa plant fermentation drink according to claim 3, which is characterized in that by percentage to the quality, the plant Fermentation raw material includes:Plant extracts 10%~80%, sweetener 0.001%~10%, compound stabilizer 0.1%~20%, Water surplus.
5. agalasisa plant fermentation drink according to claim 4, which is characterized in that the plant extracts is edible Plant extracts, fat content >=5wt% in the plant extracts, protein content≤2wt%.
6. agalasisa plant fermentation drink according to claim 5, which is characterized in that the edible plant extracts is Pulp.
7. agalasisa plant fermentation drink according to claim 6, which is characterized in that the pulp is starched for coconut palm.
8. agalasisa plant fermentation drink according to claim 4, which is characterized in that the sweetener is selected from white granulated sugar, fruit One kind or more in sugar, syrup, oligosaccharide, acesulfame potassium, Aspartame, Sucralose, D-sorbite, xylitol and maltitol Kind.
9. agalasisa plant fermentation drink according to claim 3, which is characterized in that the leavening is selected from bulgarian milk One in bacillus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus helveticus, Lactobacillus casei and Lactobacillus rhamnosus Kind is a variety of;The dosage of the leavening is calculated as 100U~200U with vigor.
10. a kind of preparation method of such as claim 3~9 any one of them agalasisa plant fermentation drink, which is characterized in that packet Include following steps:
1) plant extracts is heated, adds sweetener, compound stabilizer and water, stir evenly, obtains mixed liquor;
2) pasteurize is carried out to mixed liquor obtained by step 1);
3) in the mixed liquor to step 2) after pasteurize be added leavening ferment, be demulsified after fermentation to get Agalasisa plant fermentation drink.
CN201710033102.7A 2017-01-18 2017-01-18 A kind of compound stabilizer and the agalasisa plant fermentation drink containing the compound stabilizer and preparation Pending CN108308506A (en)

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Application publication date: 20180724