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 PDFInfo
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- 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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- agalasisa
- compound stabilizer
- plant
- plant fermentation
- fermentation drink
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- 238000000855 fermentation Methods 0.000 title claims abstract description 78
- 230000004151 fermentation Effects 0.000 title claims abstract description 78
- 239000003381 stabilizer Substances 0.000 title claims abstract description 42
- 150000001875 compounds Chemical class 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 35
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 29
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 29
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 29
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 29
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 29
- 238000000926 separation method Methods 0.000 claims abstract description 28
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims abstract description 5
- 229920002498 Beta-glucan Polymers 0.000 claims abstract description 5
- 241000196324 Embryophyta Species 0.000 claims description 54
- 229920001503 Glucan Polymers 0.000 claims description 14
- 239000000419 plant extract Substances 0.000 claims description 14
- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 11
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 5
- 239000003765 sweetening agent Substances 0.000 claims description 5
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 4
- 235000018927 edible plant Nutrition 0.000 claims description 4
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 3
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 3
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- 108010011485 Aspartame Proteins 0.000 claims description 2
- 241000186000 Bifidobacterium Species 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 239000000845 maltitol Substances 0.000 claims description 2
- 235000010449 maltitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 229920001542 oligosaccharide Polymers 0.000 claims description 2
- 150000002482 oligosaccharides Chemical class 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 244000060011 Cocos nucifera Species 0.000 claims 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims 1
- 241001465754 Metazoa Species 0.000 abstract description 7
- 235000014048 cultured milk product Nutrition 0.000 abstract description 7
- 235000018102 proteins Nutrition 0.000 description 24
- 239000007788 liquid Substances 0.000 description 20
- 239000000203 mixture Substances 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 13
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 12
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 12
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 12
- 238000012859 sterile filling Methods 0.000 description 11
- 230000001954 sterilising effect Effects 0.000 description 11
- 241000737241 Cocos Species 0.000 description 10
- 239000002002 slurry Substances 0.000 description 10
- 238000004659 sterilization and disinfection Methods 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000020124 milk-based beverage Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- -1 hydroxypropyl Chemical group 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001268 chyle Anatomy 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000009974 thixotropic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- 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
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.
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| CN201710033102.7A CN108308506A (en) | 2017-01-18 | 2017-01-18 | A kind of compound stabilizer and the agalasisa plant fermentation drink containing the compound stabilizer and preparation |
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Application publication date: 20180724 |