CN108402177A - A kind of lactic acid bacteria beverage and preparation method thereof - Google Patents
A kind of lactic acid bacteria beverage and preparation method thereof Download PDFInfo
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- CN108402177A CN108402177A CN201810095488.9A CN201810095488A CN108402177A CN 108402177 A CN108402177 A CN 108402177A CN 201810095488 A CN201810095488 A CN 201810095488A CN 108402177 A CN108402177 A CN 108402177A
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- lactic acid
- acid bacteria
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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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
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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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Abstract
The present invention relates to sour milk beverage preparing technical fields, and in particular to a kind of lactic acid bacteria beverage and preparation method thereof, which is made of following raw material：Fresh milk 50~55%；Pulp 15~20%；Pure water 20~22%；White granulated sugar 8~10%；Stabilizer 0.3~0.5%；Fragrance 0.01~0.03%；The preparation method of the present invention is by screening specifically fermentation strain, by fruit slurrying, milk filtering and impurity removing and standardization, it is mixed with pulp, by techniques such as homogeneous, sterilizing, fermentations, product of the present invention increases added value of product by the exploitation of the serial lactic acid bacteria beverage such as yak milk compatibility matrimony vine, raspberry and sea-buckthorn, the utilization rate of characteristic resources is improved, which has double nutrition value.
Description
Technical field
The present invention relates to sour milk beverage preparing technical fields, and in particular to a kind of lactic acid bacteria beverage and preparation method thereof.
Background technology
As the improvement of people's living standards, lactic acid bacteria beverage has been that the safe and healthy life of people's pursuit is essential
Daily drinking product.Probiotics refers to can be to the effective living microorganisms of host health when taking in a certain amount of.Lactobacillus casei
As one kind of probiotics, good acid resistance can be played in gastric juice long-term survival and adjust intestinal flora balance, promote
The effects that being absorbed into human consumption；The anticancer research of probiotics is shown, the thalline or its acid made of Lactobacillus casei are eaten
The activity of single ball macrophage can be activated after milk or dairy products, enhance systemic immune response, to play antineoplastic action；
Lactobacillus casei also has prevention diarrhea, reduces blood pressure and alleviate the health-care effects such as lactose intolerance.The study found that probiotics
Survival and proliferation in human body intestinal canal play health-care efficacy to probiotics and play decisive role, to obtain ideal treatment effect
Fruit, probiotics must reach enough quantity.However, probiotics is maximum the disadvantage is that time viable bacteria phase is short.In process
Ensure its survival and keep bioactivity to be still one of probiotic products facing challenges with storage period.
It is probiotics fermention dairy products that probiotics, which enters human body and plays the major product carrier of important effect,.In recent years,
Sour milk beverage market high speed development, Chinese acidified milk and sour milk beverage market have broken through 10,000,000,000 yuan, and growth rate is more than breast
The growth rate of the integral level of conduct industry, especially sour milk beverage in recent years is more than 50% or more, and considerably long from now on
Time in still can keep this growth trend.Therefore, the probiotics fermention milk beverage with certain physiological function will
It is one very important developing direction of fermented dairy product.
Dairy products type on Qinghai or even national market is various, with health role and functional lactic acid bacteria beverage
Only the simple raw materials such as highland barley, jujube, matrimony vine, black rice that add in the product add various natural perfume materials, natural pigment combination
It forms, it is that fermenting microbe cooperation matrimony vine, raspberry, sea-buckthorn and yak milk are sent out as the flavor of raw material that there are no a kind of using Lactobacillus casei
Ferment lactic acid bacteria beverage.
Invention content
The purpose of the present invention is in view of the above-mentioned problems, in order to overcome the deficiencies of existing technologies, providing a kind of lactic acid bacteria beverage,
By the exploitation of the serial lactic acid bacteria beverage such as yak milk compatibility matrimony vine, raspberry and sea-buckthorn, increases added value of product, improve characteristic
The utilization rate of resource.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of lactic acid bacteria beverage is fermented through 2~3% Lactobacillus casei after the raw material mixing of the drink and is made, the original
Material forms as follows by weight percentage：
Fresh milk 50~55%；
Pulp 15~20%；
Pure water 20~22%；
White granulated sugar 8~10%；
Stabilizer 0.3~0.5%；
Fragrance 0.01~0.03%.
Preferably, the raw material of the drink forms as follows by weight percentage：
Fresh milk 50%；
Pulp 15%；
Pure water 20%；
White granulated sugar 8%；
Stabilizer 0.3%；
Fragrance 0.01%.
Further, the pulp is raspberry pulp, sea-buckthorn pulp or matrimony vine pulp.
Preferably, the stabilizer is starch.
Meanwhile the present invention provides a kind of preparation method of lactic acid bacteria beverage, this approach includes the following steps：
(1) pulp is handled：Pulp is made in fresh fruit cleaning, mashing；
(2) milk is handled：0.3~0.5% stabilizer is added in fresh milk, is filtered using filter, then by net
Change machine purifies, and removes the impurity in milk；
(3) it standardizes：8~10% white granulated sugar is added in treated milk, sugaring amount is excessively high to influence flavor, can also
Influence the breeding production capacity of lactic acid bacteria；But too low lactic acid bacteria can be made to generate a kind of acrid taste.Standardization can make lactic acid
Hyphostroma is uniformly dispersed, and dispersion effect is good, uniform and smooth, no precipitation.
(4) pulp adds：15~20% pulp is added, so that the health-care efficacy of lactic acid bacteria beverage is significantly increased, additive amount
It is excessively high, the coagulability of product can be influenced.
(5) homogeneous：First by above-mentioned preheating of mixed material to 50~60 DEG C, carried out at 25~30MPa using high pressure homogenizer
Homogeneous prevents fat floating, makes lipomicron, improves mouthfeel；
(6) it sterilizes, is cooling：Mixture obtained by step (5) is subjected to sterilization treatment, the mixture after sterilizing is cooled to 40~
45 DEG C, reduce redox reaction, hence it is evident that promote the growth of lactic acid bacteria；Further, since the deformation of protein, improves cow's milk
Hardness and tissue, prevent whey from detaching；
(7) it is inoculated with, ferments：By accessing 2~3% Lactobacillus casei in the mixture of desinfection chamber after the cooling period, 42
Ferment 40~72h at~45 DEG C, and fermentation pH is 3.5~4.0；
(8) filling：It is filling using aseptic filler progress, and it is transferred to fermenting cellar (freezer) immediately；
(9) secondary fermentation and refrigeration：After primary fermentation, 0~5 DEG C of fermenting cellar (freezer) is moved into immediately and is cooled down
It preserves, continues fermentation to acidity and reach 70~90 ° of T.Since the temperature of lactic acid bacteria itself cannot be reduced to 10 DEG C hereinafter, still immediately
There are one the processes for continuing fermentation, and aromatic substance is promoted to generate,
Further, sterilising temp is 90~100 DEG C in the step (6), and sterilization time is 15~20min.
Preferably, sterilising temp is 135~140 DEG C in the step (6), and sterilization time is 2~5s；It is instantaneously killed using height
Bacterium, is conducive to the preservation of nutritional ingredient, and smell is boiled in reduction.
Compared with prior art, the present invention provides lactic acid bacteria beverage and has the following effects that：
(1) product of the present invention is a kind of Lactobacillus casei collecting yak milk, matrimony vine, raspberry and hippophae rhamnoides nutrition value and one
Beverage series have not only gathered the nutritive value of characteristic fruits and vegetables, improve added value of product, increase characteristic resources utilization rate, also
Reduce the content for the oligosaccharides for leading to human gastrointestinal tract flatulence；
(2) product of the present invention improves egg by breaks down proteins at the amino acid and polypeptide that are easy to be digested
White matter utilization rate；
(3) it is added to a certain amount of stabilizer in solution of the present invention, stabilization can be played to milk beverage, avoid putting
There is phenomena such as albumen precipitation or fat floating during setting；
(4) present invention uses high-temperature instantaneous sterilization in method, is conducive to the preservation of nutritional ingredient in this way, and gas is boiled in reduction
Taste；
(5) present invention is standardized in method by the way that white granulated sugar is added, and keeps lactic acid bacteria tissue dispersion uniform, point
It is good to dissipate effect, uniform and smooth, no precipitation.
Description of the drawings
Fig. 1 is lactic acid bacteria beverage preparation technology flow chart of the present invention.
Specific implementation mode
It is right with reference to the accompanying drawings and examples to make those skilled in the art more fully understand technical scheme of the present invention
The specific implementation mode of the present invention is described in further detail, and following embodiment is not limited to this for illustrating the present invention
The range of invention.
Embodiment 1
The present embodiment provides a kind of lactic acid bacteria beverage, which is made of following weight percent raw material：
Fresh milk 50%；
Pulp 20%；
Pure water 22%；
White granulated sugar 8%；
Stabilizer 0.3%；
Fragrance 0.02%,
It ferments and is made through 2% Lactobacillus casei after the above raw material mixing.
The lactic acid bacteria beverage is prepared by following methods：
(1) pulp is handled：Pulp is made in fruit cleaning, mashing；
(2) milk is handled：The fresh milk for taking 50% is added 0.3% stabilizer, is filtered using filter, then passed through
Clearing machine purifies, and removes the impurity in milk；
(3) it standardizes：8% white granulated sugar is added in treated milk, keeps lactic acid bacteria tissue dispersion uniform, dispersion effect
It is good, uniform and smooth, no precipitation.
(4) pulp adds：20% pulp is added, obtains mixture；
(5) homogeneous：First by above-mentioned preheating of mixed material to 50 DEG C, homogeneous is carried out at 25MPa using high pressure homogenizer, is prevented
Fat floating makes lipomicron, improves mouthfeel；
(6) it sterilizes, is cooling：The mixture obtained in work of drilling is subjected to high-temperature short-time sterilization processing, i.e., is gone out at 140 DEG C
Bacterium 2s, the mixture after sterilizing are cooled to 40 DEG C, this operation can reduce redox reaction, hence it is evident that promote the life of lactic acid bacteria
It is long；Further, since the deformation of protein, improves the hardness and tissue of cow's milk, prevents whey from detaching；
(7) it is inoculated with, ferments：By accessing 2% Lactobacillus casei in the mixture of desinfection chamber after the cooling period, at 42 DEG C
Ferment 72h, and fermentation pH is 3.5；
(8) filling：It is filling using aseptic filler progress, and it is transferred to fermenting cellar (freezer) immediately；
(9) secondary fermentation and refrigeration：After primary fermentation, 0~5 DEG C of fermenting cellar (freezer) is moved into immediately and continues to ferment
Reach 70 ° of T to acidity.
The pulp of selection is respectively matrimony vine pulp, raspberry pulp and sea-buckthorn pulp, is respectively obtained by above-mentioned preparation method
Lactobacillus casei matrimony vine lactic acid bacteria beverage, Lactobacillus casei raspberry lactic acid bacteria beverage and Lactobacillus casei sea-buckthorn lactic acid bacteria beverage etc.
Lactic acid bacteria beverage series.
Embodiment 2
The present embodiment provides a kind of lactic acid bacteria beverage, the raw material of the drink forms as follows by weight percentage：
Fresh milk 55%；
Pulp 15%；
Pure water 20%；
White granulated sugar 10%；
Stabilizer 0.5%；
Fragrance 0.03%.
The present embodiment provides a kind of preparation methods of lactic acid bacteria beverage, and this approach includes the following steps：
(1) pulp is handled：Pulp is made in the cleaning of raspberry fruit, mashing；
(2) milk is handled：The fresh milk for taking 55% is added 0.5% stabilizer, is filtered using filter, then passed through
Clearing machine purifies, and removes the impurity in milk；
(3) it standardizes：10% white granulated sugar is added in treated milk, keeps lactic acid bacteria tissue dispersion uniform, dispersion effect
Fruit is good, uniform and smooth, no precipitation.
(4) pulp adds：15% pulp is added, obtains mixture.
(5) homogeneous：First by above-mentioned preheating of mixed material to 50 DEG C, homogeneous is carried out at 30MPa using high pressure homogenizer, is prevented
Fat floating makes lipomicron, improves mouthfeel；
(6) it sterilizes, is cooling：The mixture obtained in work of drilling is subjected to high-temperature short-time sterilization processing, i.e., is gone out at 140 DEG C
Bacterium 2s, the mixture after sterilizing are cooled to 40 DEG C, reduce redox reaction, hence it is evident that promote the growth of lactic acid bacteria；Further, since
The deformation of protein improves the hardness and tissue of cow's milk, prevents whey from detaching；
(7) it is inoculated with, ferments：By accessing 2% Lactobacillus casei in the mixture of desinfection chamber after the cooling period, at 42 DEG C
Ferment 72h, and fermentation pH is 3.5；
(8) filling：It is filling using aseptic filler progress, and it is transferred to fermenting cellar (freezer) immediately；
(9) secondary fermentation and refrigeration：After primary fermentation, 0~5 DEG C of fermenting cellar (freezer) is moved into immediately and continues to ferment
Reach 80 ° of T to acidity.
Embodiment 3
The present embodiment provides a kind of lactic acid bacteria beverage, which comprises the following raw materials by weight percent：
Fresh milk 53%；
Pulp 18%；
Pure water 20%；
White granulated sugar 9%；
Stabilizer 0.4%；
Fragrance 0.01%.
The present embodiment provides a kind of preparation methods of lactic acid bacteria beverage, and this approach includes the following steps：
(1) pulp is handled：By fruit cleaning, pulp is made in mashing；
(2) milk is handled：The fresh milk for taking 53% is added 0.4% stabilizer, is filtered using filter, then passed through
Clearing machine purifies, and removes the impurity in milk；
(3) it standardizes：9% white granulated sugar is added in treated milk, keeps lactic acid bacteria tissue dispersion uniform, dispersion effect
It is good, uniform and smooth, no precipitation.
(4) pulp adds：18% matrimony vine pulp is added, so that the health-care efficacy of lactic acid bacteria beverage is significantly increased, additive amount
It is excessively high, the coagulability of product can be influenced.
(5) homogeneous：First by above-mentioned preheating of mixed material to 55 DEG C, homogeneous is carried out at 27MPa using high pressure homogenizer, is prevented
Fat floating makes lipomicron, improves mouthfeel；
(6) it sterilizes, is cooling：Mixture obtained by step (5) is sterilized 5s at 135 DEG C, the mixture after sterilizing is cooled to
43 DEG C, reduce redox reaction, hence it is evident that promote the growth of lactic acid bacteria；Further, since the deformation of protein, improves cow's milk
Hardness and tissue, prevent whey from detaching；
(7) it is inoculated with, ferments：By accessing 3% Lactobacillus casei in the mixture of desinfection chamber after the cooling period, at 43 DEG C
Ferment 60h, and fermentation pH is 3.7；
(8) filling：It is filling using aseptic filler progress, and it is transferred to fermenting cellar (freezer) immediately；
(9) secondary fermentation and refrigeration：After primary fermentation, 0~5 DEG C of fermenting cellar (freezer) is moved into immediately and continues to ferment
Reach 90 ° of T to acidity.
4 sensory evaluation of embodiment is tested
Obtain Lactobacillus casei matrimony vine lactic acid bacteria beverage that the Examples 1 to 3 of identical quantity is prepared, dry at random respectively
Lactobacillus paracasei raspberry lactic acid bacteria beverage and Lactobacillus casei sea-buckthorn lactic acid bacteria beverage, to the lactic acid bacteria beverage of above example 1~3
Investigation is sampled within the shelf-life, the similar drink different to three kinds is respectively from three sense organ, physics and chemistry and microorganism indexs
It is sampled inspection, obtains check table 1~9：
Lactic acid bacteria beverage sample index evaluation is as follows：
1. Lactobacillus casei matrimony vine lactic acid bacteria beverage index of correlation
1 Lactobacillus casei matrimony vine lactic acid bacteria beverage organoleptic indicator of table
2 Lactobacillus casei matrimony vine lactic acid bacteria beverage physical and chemical index of table
3 Lactobacillus casei matrimony vine lactic acid bacteria beverage microbiological indicator of table
2. Lactobacillus casei raspberry lactic acid bacteria beverage evaluation index
4 Lactobacillus casei raspberry lactic acid bacteria beverage organoleptic indicator of table
5 Lactobacillus casei raspberry lactic acid bacteria beverage physical and chemical index of table
6 Lactobacillus casei raspberry lactic acid bacteria beverage microbiological indicator of table
3. Lactobacillus casei sea-buckthorn lactic acid bacteria beverage evaluation index
7 Lactobacillus casei sea-buckthorn lactic acid bacteria beverage organoleptic indicator of table
(2) physical and chemical index
8 Lactobacillus casei sea-buckthorn lactic acid bacteria beverage physical and chemical index of table
9 Lactobacillus casei raspberry lactic acid bacteria beverage microbiological indicator of table
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not limited to the substantial technological content model of the present invention
It encloses, substantial technological content of the invention is broadly to be defined in the protection domain of the application, and any technology that other people complete is real
Body or method also or a kind of equivalent transformation, will be regarded as if identical with defined in the protection domain of the application
It is covered by among the right.
Claims (8)
1. a kind of lactic acid bacteria beverage, it is characterised in that：It ferments and is made through 2~3% Lactobacillus casei after raw material mixing, the original
Material forms as follows by weight percentage：
Fresh milk 50~55%；
Pulp 15~20%；
Pure water 20~22%；
White granulated sugar 8~10%；
Stabilizer 0.3~0.5%；
Fragrance 0.01~0.03%.
2. a kind of lactic acid bacteria beverage according to claim 1, it is characterised in that：Through 2~3% cheese breast after raw material mixing
Bacillus fermentation is made, and the raw material forms as follows by weight percentage：
Fresh milk 50%；
Pulp 15%；
Pure water 20%；
White granulated sugar 8%；
Stabilizer 0.3%；
Fragrance 0.01%.
3. according to a kind of lactic acid bacteria beverage of claim 1~2 any one of them, it is characterised in that：The pulp is raspberry fruit
Slurry, sea-buckthorn pulp or matrimony vine pulp.
4. according to a kind of lactic acid bacteria beverage of claim 1~2 any one of them, it is characterised in that：The stabilizer is starch.
5. according to the preparation method of claim 1~2 any one of them lactic acid bacteria beverage, it is characterised in that：This method includes
Following steps：
(1) pulp is handled：Pulp is made in fresh fruit cleaning, mashing；
(2) milk is handled：0.3~0.5% stabilizer is added in fresh milk, filtering, purification remove the impurity in milk；
(3) it standardizes：8~10% white granulated sugar is added in treated milk；
(4) pulp adds：15~20% pulp is added, obtains mixture；
(5) homogeneous：First by above-mentioned preheating of mixed material to 50~60 DEG C, homogeneous is carried out using high pressure homogenizer；
(6) it sterilizes：Mixture obtained by step (5) is sterilized；
(7) cooling：Mixture after sterilizing in step (6) is cooled to 40~45 DEG C；
(8) it is inoculated with, ferments：By accessing 2~3% Lactobacillus casei in the mixture of desinfection chamber after the cooling period, 42~45
Ferment 40~72h at DEG C, and fermentation pH is 3.5~4.0；
(9) filling：It is carried out by aseptic filler filling, enters fermenting cellar rapidly after filling；
(10) secondary fermentation and refrigeration：After primary fermentation, 0~5 DEG C of fermenting cellar is moved into immediately and carries out cooling preservation, after supervention
Ferment to product acidity reaches 70~90 ° of T.
6. a kind of preparation method of lactic acid bacteria beverage according to claim 5, it is characterised in that：In the step (5)
Matter pressure is 25~30MPa.
7. a kind of preparation method of lactic acid bacteria beverage according to claim 5, it is characterised in that：It goes out in the step (6)
Bacterium temperature is 90~100 DEG C, and sterilization time is 15~20min.
8. a kind of preparation method of lactic acid bacteria beverage according to claim 5, it is characterised in that：It goes out in the step (6)
Bacterium temperature is 135~140 DEG C, and sterilization time is 2~5s.
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| CN201810095488.9A CN108402177A (en) | 2018-01-31 | 2018-01-31 | A kind of lactic acid bacteria beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810095488.9A CN108402177A (en) | 2018-01-31 | 2018-01-31 | A kind of lactic acid bacteria beverage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056394A (en) * | 2020-08-27 | 2020-12-11 | 云南李子园食品有限公司 | Production process of lactobacillus beverage |
| CN113207962A (en) * | 2021-04-30 | 2021-08-06 | 宁波益富乐生物科技有限公司 | Fruity lactobacillus beverage and production process thereof |
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| CN102972524A (en) * | 2012-12-26 | 2013-03-20 | 光明乳业股份有限公司 | Pomegranate fermented milk and preparation method thereof |
| KR20170102186A (en) * | 2017-08-09 | 2017-09-08 | 오세권 | Process for preparing a fermented product of Lactobacillus acidus using a fruit composition |
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- 2018-01-31 CN CN201810095488.9A patent/CN108402177A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102972524A (en) * | 2012-12-26 | 2013-03-20 | 光明乳业股份有限公司 | Pomegranate fermented milk and preparation method thereof |
| KR20170102186A (en) * | 2017-08-09 | 2017-09-08 | 오세권 | Process for preparing a fermented product of Lactobacillus acidus using a fruit composition |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056394A (en) * | 2020-08-27 | 2020-12-11 | 云南李子园食品有限公司 | Production process of lactobacillus beverage |
| CN113207962A (en) * | 2021-04-30 | 2021-08-06 | 宁波益富乐生物科技有限公司 | Fruity lactobacillus beverage and production process thereof |
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Application publication date: 20180817 |