CN108835261A - A kind of Chinese yam blueberry sour milk beverage and preparation method thereof - Google Patents
A kind of Chinese yam blueberry sour milk beverage and preparation method thereof Download PDFInfo
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- CN108835261A CN108835261A CN201810825151.9A CN201810825151A CN108835261A CN 108835261 A CN108835261 A CN 108835261A CN 201810825151 A CN201810825151 A CN 201810825151A CN 108835261 A CN108835261 A CN 108835261A
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- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
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- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
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- 150000002632 lipids Chemical class 0.000 description 1
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- 239000000203 mixture Substances 0.000 description 1
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
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- 208000019553 vascular disease Diseases 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Chinese yam blueberry sour milk beverages and preparation method thereof, belong to dairy products technical field.The Chinese yam blueberry sour milk beverage includes following raw material：Blueberry, Chinese yam, PURE WHEY, raw milk, sucrose, oligofructose, protease, amylase, bacillus bulgaricus, Lactobacillus casei, sodium carboxymethylcellulose, pectin, sucrose fatty ester, citric acid-sodium citrate, sodium tripolyphosphate.The present invention be preparation by Chinese yam magma, the preparation of blueberry protoplasm, the preparation for lotion of fermenting, made of sour milk beverage preparation step.The present invention is applied in Chinese yam blueberry sour milk beverage by the reinforcement system for constituting sucrose, sucrose fatty ester, citric acid-sodium citrate, improves the stability of Chinese yam blueberry sour milk beverage.
Description
Technical field
The invention belongs to dairy products technical fields, and in particular to a kind of Chinese yam blueberry sour milk beverage and preparation method thereof.
Background technique
Fermentation type active lactic acid bacteria beverage be it is a kind of with fresh milk or milk powder, plant protein powder, fruits and vegetables vegetable juice or carbohydrate for original
Then material is diluted through sterilization, cooling, inoculating lactic acid bacterium leavening agent cultivation and fermentation and (water, sugar is added into the lotion after fermentation
Liquid etc. modulation) obtained by product；Protein content claims lactobacillus milk beverage, protein content not less than 1.0% (m/V) in finished product
Not less than the title sour milk beverage of 0.7% (m/V).Such beverage taste is salubrious, and biodiasmin contained therein has side
It is aid digestion, keep intestinal health, prevent diarrhea, pre- anti-cancer, eliminate the multiple functions such as constipation, can inhibit nocuousness in enteron aisle
The growth of bacterium adjusts the balance of intestinal microecology, enhances the immunity of human body.As people are to the heath-function of food and more
The pay attention to day by day of trophism, some nutrition classes or functional raw material are added into milk beverage and produce novel milk beverage at
For a kind of development trend.
Chinese yam have nourish it is strong, it is aid digestion, hold back abnormal sweating, the effect of antidiarrheal, cure mainly insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, glycosuria
Disease quenches one's thirst, oliguria frequency, spermatorrhea, women's leukorrhagia and dyspeptic chronic enteritis.Chinese yam optimum is taken with ganoderma lucidum collocation, has
Play the role of preventing and treating diabetes, Chinese yam is big promising on grocery trade and processing industry.Battalion rich in Blueberry
It forms point, has the function of to prevent cranial nerve aging, protection eyesight, heart tonifying, anticancer, softening blood vessel, enhance the immune of the body, seek
Form a point height.Wherein, since blueberry is rich in anthocyanidin, have effects that activate retina, eyesight can be strengthened, prevent eyeball tired
And it is gazed at.
A kind of Chinese patent literature " blueberry coarse cereals fermented beverage and preparation method thereof (patent No.
ZL201510123165.2) ", a kind of blueberry coarse cereals fermented beverage and preparation method thereof is disclosed, by weight by following composition
Than being formulated：Blueberry 60-80, pure water 300-400, soya bean 50-60, Semen Coicis 30-40, oat 20-30, Chinese yam 10-15, core
Peach 5-10, brown sugar 3-5, albumen complex enzyme 3-5 and lactobacillus 3-5, ferment flora 1-3.Patent of invention blueberry coarse cereals fermentation
Beverage and preparation method thereof, it is full of nutrition, have and enhance human immunity, reduce blood pressure blood lipid, anti-aging, effectively prevention heart and brain
The effects of vascular diseases, but it is bad there is stability the problems such as.
Summary of the invention
The object of the present invention is to provide a kind of Chinese yam blueberry sour milk beverages and preparation method thereof, to solve in Chinese patent
On the basis of document " a kind of blueberry coarse cereals fermented beverage and preparation method thereof (patent No. ZL 201510123165.2) " is disclosed such as
The problem of what optimization component, dosage, technique etc., the stability of raising Chinese yam blueberry sour milk beverage.
In order to solve the above technical problems, the present invention uses following technical scheme：
A kind of Chinese yam blueberry sour milk beverage, including following raw material：Blueberry, Chinese yam, PURE WHEY, raw milk, sucrose,
Oligofructose, protease, amylase, bacillus bulgaricus, Lactobacillus casei, sodium carboxymethylcellulose, pectin, sucrose-fatty
Ester, citric acid-sodium citrate, sodium tripolyphosphate；
The sucrose, amylase, citric acid-sodium citrate weight proportion be (6-8)：(0.3-0.6)：(0.6-
0.9)。
Preferably, the sucrose, sucrose fatty ester, citric acid-sodium citrate weight proportion be 7:0.5:0.8.
Preferably, the Chinese yam blueberry sour milk beverage is as unit of parts by weight, including following raw material：20-30 parts of blueberry,
40-60 parts of Chinese yam, 10-25 parts of PURE WHEY, 15-20 parts of raw milk, 6-8 parts of sucrose, 3-5 parts of oligofructose, protease
0.5-0.8 parts, 0.3-0.6 parts of amylase, 0.5-0.7 parts of bacillus bulgaricus, 0.3-0.6 parts of Lactobacillus casei, carboxymethyl fibre
Tie up plain 0.7-1.1 parts of sodium, 0.4-0.8 parts of pectin, 0.4-0.6 parts of sucrose fatty ester, 0.6-0.9 parts of citric acid-sodium citrate,
0.2-0.5 parts of sodium tripolyphosphate.
The present invention also provides a kind of preparation methods of Chinese yam blueberry sour milk beverage, include the following steps：
S1：The preparation of Chinese yam magma：It is beaten after Chinese yam is removed the peel, cooked, is then refined, be cooled to room temperature with colloid mill
Afterwards, then with homogenizer homogeneous 3-5min, pressure 15-25MPa homogeneous Chinese yam pulp is obtained, 3/4 shallow lake is added in homogeneous Chinese yam pulp
Powder enzyme, 1/2 protease be uniformly mixed, digest 2-3h, then temperature be 90-100 DEG C under the conditions of enzyme deactivation 1-2min, obtain Chinese yam
Magma；
S2：The preparation of blueberry protoplasm：It is beaten after blueberry is cleaned, slurries homogenizer homogeneous 10-15min, homogenization pressure
For 15-20MPa, the slurries after homogeneous are de-gassed, and the vacuum degree in degasification process is 0.06-0.08MPa, degassing temperature
It is 50-60 DEG C, then 1/4 amylase of addition, 1/2 protease are uniformly mixed, and are digested 3-5h, are then 90-100 in temperature
Enzyme deactivation 1-2min under the conditions of DEG C, obtains blueberry protoplasm；
S3：The preparation for lotion of fermenting：PURE WHEY is added in the raw milk of preheating, is uniformly mixed, in homogenizer
Then middle homogeneous 5-10min, pressure 20-25MPa sterilize, bacillus bulgaricus, Lactobacillus casei fermentation are added after cooling,
Must ferment lotion；
S4：Sour milk beverage preparation：By sucrose, oligofructose, sodium carboxymethylcellulose, pectin, sucrose fatty ester, three
Sodium phosphate is added in warm water, is mixed dissolution, sterilization, seasoning liquid is obtained, by seasoning liquid and Chinese yam magma, blueberry protoplasm and acidified milk
Liquid is uniformly mixed, and citric acid-citric acid-sodium citrate is added and adjusts pH value≤3, with homogenizer homogeneous 3-5min, pressure 15-
25MPa, constant temperature incubation 2-3h, as Chinese yam blueberry sour milk beverage under the conditions of being 37-40 DEG C in temperature.
Preferably, enzymatic hydrolysis is carried out under the conditions of temperature is 50-60 DEG C in the step S1 and S2.
Preferably, fermentation temperature is 38-42 DEG C in the step S3, time 6-8h.
Preferably, the deionized water that warm water is 75-80 DEG C in the step S4.
Preferably, the temperature sterilized in the step S4 is 100-120 DEG C, time 5-8s.
Preferably, viable count of lactobacillus in Chinese yam blueberry sour milk beverage in the step S4>106A/ml, protein contain
Amount>1.2mg/100g.
The invention has the advantages that：
(1) as the data of embodiment 1-3 and comparative example 5 as it can be seen that Chinese yam blueberry sour milk beverage made from embodiment 1-3
Mouthfeel and stability are significantly better than the mouthfeel and stability of sour milk beverage made from comparative example 5；Simultaneously by the number of embodiment 1-3
According to as it can be seen that embodiment 3 is optimum embodiment.
(2) by embodiment 3 and the data of comparative example 1-4 as it can be seen that sucrose, sucrose fatty ester, citric acid-sodium citrate exist
Synergistic effect is played in preparation Chinese yam blueberry sour milk beverage, and collaboration improves the mouthfeel and surely of Chinese yam blueberry sour milk beverage
It is qualitative；
There is more hydroxyl and carboxyl, they are very high with the compatibility of protein granule, have good in sucrose molecule structure
Good peptizaiton can make casein surface form one layer of sugared film, improve the parent of casein and decentralized medium after sucrose is added
And property, while the viscosity of the equal beverage of lactic acid is improved, it is dispersed in casein uniformly and stably in the equal beverage of lactic acid, is formed suspended
Liquid is without precipitating, to improve the stability of sour milk beverage；Sucrose fatty ester is as a kind of emulsifier, in Shui Youjie
On face, molecule forms complex compound to dampening oil meter face oriented attachment, and the complex compound intensity that adsorbance is formed when increasing increases, and reduces
Surface tension prevents from mutually polymerizeing between particle in solution, and the charge number of protected particle is made to increase and make sucrose and casein
One layer of sugared film enhancing that surface is formed, achievees the effect that stable beverage；Contain acid ion and Na in citric acid-sodium citrateTen,
Wherein NaTenThe charge number on casein surface can be made to increase, hydrated sheath thickens, and acid ion can make the electricity in protein system negative
Property increase, electrostatic repulsion improves between protein molecule, makes it be easier to disperse in system, and mutually exclusive, makes Chinese yam blueberry
The stability of sour milk beverage system improves.In addition, contain anthocyanidin in blueberry, when pH value≤3, Chinese yam blueberry lactic acid bacteria drink
Material is smaller to the stability influence of anthocyanidin, and addition citric acid-sodium citrate adjusts the pH value of beverage and anthocyanidin can be improved for 3
Stability；Since under the action of polyphenol oxidase, it is brown to occur that phenolic substances is converted into quinones substance after Chinese yam incision
Become, and the addition of sucrose can form one layer of sugared film on Chinese yam surface, which has the function of starvation and inhibitory enzyme activity,
To inhibit Chinese yam brown stain to keep Chinese yam fresh, achieve the effect that stable beverage.
(3) by the data of comparative example 6-8 as it can be seen that sucrose, sucrose fatty ester, citric acid-sodium citrate weight ratio not
At (6-8)：(0.3-0.6)：When in (0.6-0.9) range, the stability and embodiment of Chinese yam blueberry sour milk beverage obtained
1-3 is very different, suitable with the prior art (comparative example 5).Sucrose of the present invention, sucrose fatty ester, citric acid-sodium citrate are made
For reinforcement system, embodiment 1-3 is by adding sucrose, sucrose fatty ester, lemon when control preparation Chinese yam blueberry sour milk beverage
Lemon acid-sodium citrate weight ratio is (6-8)：(0.3-0.6)：(0.6-0.9) is realized and is utilized sucrose and egg in reinforcement system
White surface forms one layer of sugared film, improves the compatibility of casein and decentralized medium, and sucrose-fatty ester molecule is towards water oil meter face
Oriented attachment forms complex compound, and citric acid-sodium citrate improves electrostatic repulsion, make its in system more
The easily characteristics such as dispersion, so that the reinforcement system that sucrose, sucrose fatty ester, citric acid-sodium citrate are constituted is on mountain of the invention
In medicine blueberry sour milk beverage, the stability of Chinese yam blueberry sour milk beverage is improved.
Specific embodiment
For a better understanding of the present invention, it is now illustrated using following embodiment, following embodiment belongs to of the invention
Protection scope, but do not limit the scope of the invention.
In following embodiment, the Chinese yam blueberry sour milk beverage, as unit of parts by weight, including following raw material：It is blue
20-30 parts of the certain kind of berries, 40-60 parts of Chinese yam, 10-25 parts of PURE WHEY, 15-20 parts of raw milk, 6-8 parts of sucrose, oligofructose 3-5
Part .5-0.8 parts of proteinase-10,0.3-0.6 parts of amylase, 0.5-0.7 parts of bacillus bulgaricus, 0.3-0.6 parts of Lactobacillus casei,
0.7-1.1 parts of sodium carboxymethylcellulose, 0.4-0.8 parts of pectin, 0.4-0.6 parts of sucrose fatty ester, citric acid-sodium citrate
0.6-0.9 parts, 0.2-0.5 parts of sodium tripolyphosphate.
The preparation method of the Chinese yam blueberry sour milk beverage, includes the following steps：
S1：The preparation of Chinese yam magma：It is beaten after Chinese yam is removed the peel, cooked, is then refined, be cooled to room temperature with colloid mill
Afterwards, then with homogenizer homogeneous 3-5min, pressure 15-25MPa homogeneous Chinese yam pulp is obtained, 3/4 shallow lake is added in homogeneous Chinese yam pulp
Powder enzyme, 1/2 protease be uniformly mixed, temperature be 50-60 DEG C under the conditions of digest 2-3h, then temperature be 90-100 DEG C of item
Enzyme deactivation 1-2min under part obtains Chinese yam magma；
S2：The preparation of blueberry protoplasm：It is beaten after blueberry is cleaned, slurries homogenizer homogeneous 10-15min, homogenization pressure
For 15-20MPa, the slurries after homogeneous are de-gassed, and the vacuum degree in degasification process is 0.06-0.08MPa, degassing temperature
It is 50-60 DEG C, then 1/4 amylase of addition, 1/2 protease are uniformly mixed, and digest 3- under the conditions of temperature is 50-60 DEG C
5h, then enzyme deactivation 1-2min under the conditions of temperature is 90-100 DEG C, obtains blueberry protoplasm；
S3：The preparation for lotion of fermenting：PURE WHEY is added in the raw milk of preheating, is uniformly mixed, in homogenizer
Then middle homogeneous 5-10min, pressure 20-25MPa sterilize, bacillus bulgaricus, Lactobacillus casei fermentation are added after cooling,
Fermentation temperature is 38-42 DEG C, and time 6-8h obtains fermentation lotion；
S4：Sour milk beverage preparation：By sucrose, oligofructose, sodium carboxymethylcellulose, pectin, sucrose fatty ester, three
Sodium phosphate is added in 75-80 DEG C of deionized water, mixes dissolution, sterilization, and the temperature of sterilization is 100-120 DEG C, time 5-
8s obtains seasoning liquid, and seasoning liquid is uniformly mixed with Chinese yam magma, blueberry protoplasm and fermentation lotion, citric acid-citric acid-is added
Sodium citrate adjusts pH value≤3, permanent under the conditions of being 37-40 DEG C in temperature with homogenizer homogeneous 3-5min, pressure 15-25MPa
Temperature culture 2-3h, as Chinese yam blueberry sour milk beverage.
Viable count of lactobacillus in the Chinese yam blueberry sour milk beverage>106A/ml, protein content>1.2mg/100g.
Embodiment 1
The Chinese yam blueberry sour milk beverage, as unit of parts by weight, including following raw material：25 parts of blueberry, Chinese yam 60
Part, 20 parts of PURE WHEY, 15 parts of raw milk, 8 parts of sucrose, 3 parts of oligofructose .6 parts of proteinase-10,0.6 part of amylase, guarantor add
0.5 part of Leah bacillus, 0.5 part of Lactobacillus casei, 1.1 parts of sodium carboxymethylcellulose, 0.4 part of pectin, sucrose fatty ester 0.4
Part, 0.6 part of citric acid-sodium citrate, 0.5 part of sodium tripolyphosphate.
The preparation method of the Chinese yam blueberry sour milk beverage, includes the following steps：
S1：The preparation of Chinese yam magma：It is beaten after Chinese yam is removed the peel, cooked, is then refined, be cooled to room temperature with colloid mill
Afterwards, then with homogenizer homogeneous 4min, pressure 25MPa obtain homogeneous Chinese yam pulp, in homogeneous Chinese yam pulp be added 3/4 amylase,
1/2 protease is uniformly mixed, and digests 2h under the conditions of temperature is 50 DEG C, then enzyme deactivation 2min under the conditions of temperature is 100 DEG C,
Obtain Chinese yam magma；
S2：The preparation of blueberry protoplasm：It is beaten after blueberry is cleaned, slurries homogenizer homogeneous 15min, homogenization pressure is
18MPa, the slurries after homogeneous are de-gassed, and the vacuum degree in degasification process is 0.07MPa, and degassing temperature is 60 DEG C, so
It is uniformly mixed that 1/4 amylase, 1/2 protease are added afterwards, digests 5h under the conditions of temperature is 55 DEG C, is then 95 in temperature
Enzyme deactivation 1min under the conditions of DEG C, obtains blueberry protoplasm；
S3：The preparation for lotion of fermenting：PURE WHEY is added in the raw milk of preheating, is uniformly mixed, in homogenizer
Then middle homogeneous 5min, pressure 23MPa sterilize, bacillus bulgaricus, Lactobacillus casei fermentation, fermentation temperature are added after cooling
Degree is 40 DEG C, and time 8h obtains fermentation lotion；
S4：Sour milk beverage preparation：By sucrose, oligofructose, sodium carboxymethylcellulose, pectin, sucrose fatty ester, three
Sodium phosphate is added in 78 DEG C of deionized water, mixes dissolution, sterilization, and the temperature of sterilization is 100 DEG C, and time 6s must be deployed
Seasoning liquid is uniformly mixed with Chinese yam magma, blueberry protoplasm and fermentation lotion, citric acid-citric acid-sodium citrate tune is added by liquid
PH value≤3 are saved, with homogenizer homogeneous 5min, pressure 20MPa, constant temperature incubation 2.5h, as mountain under the conditions of being 40 DEG C in temperature
Medicine blueberry sour milk beverage.
Viable count of lactobacillus in the Chinese yam blueberry sour milk beverage>106A/ml, protein content>1.2mg/100g.
Embodiment 2
The Chinese yam blueberry sour milk beverage, as unit of parts by weight, including following raw material：30 parts of blueberry, Chinese yam 40
Part, 25 parts of PURE WHEY, 18 parts of raw milk, 6 parts of sucrose, 4 parts of oligofructose .8 parts of proteinase-10,0.3 part of amylase, guarantor add
0.6 part of Leah bacillus, 0.6 part of Lactobacillus casei, 0.7 part of sodium carboxymethylcellulose, 0.6 part of pectin, sucrose fatty ester 0.6
Part, 0.9 part of citric acid-sodium citrate, 0.2 part of sodium tripolyphosphate.
The preparation method of the Chinese yam blueberry sour milk beverage, includes the following steps：
S1：The preparation of Chinese yam magma：It is beaten after Chinese yam is removed the peel, cooked, is then refined, be cooled to room temperature with colloid mill
Afterwards, then with homogenizer homogeneous 5min, pressure 15MPa obtain homogeneous Chinese yam pulp, in homogeneous Chinese yam pulp be added 3/4 amylase,
1/2 protease is uniformly mixed, and digests 2.5h under the conditions of temperature is 55 DEG C, then enzyme deactivation under the conditions of temperature is 90 DEG C
2min obtains Chinese yam magma；
S2：The preparation of blueberry protoplasm：It is beaten after blueberry is cleaned, slurries homogenizer homogeneous 10min, homogenization pressure is
20MPa, the slurries after homogeneous are de-gassed, and the vacuum degree in degasification process is 0.08MPa, and degassing temperature is 50 DEG C, so
It is uniformly mixed that 1/4 amylase, 1/2 protease are added afterwards, digests 3h under the conditions of temperature is 60 DEG C, is then in temperature
Enzyme deactivation 1min, obtains blueberry protoplasm under the conditions of 100 DEG C；
S3：The preparation for lotion of fermenting：PURE WHEY is added in the raw milk of preheating, is uniformly mixed, in homogenizer
Then middle homogeneous 8min, pressure 25MPa sterilize, bacillus bulgaricus, Lactobacillus casei fermentation, fermentation temperature are added after cooling
Degree is 42 DEG C, and time 6h obtains fermentation lotion；
S4：Sour milk beverage preparation：By sucrose, oligofructose, sodium carboxymethylcellulose, pectin, sucrose fatty ester, three
Sodium phosphate is added in 80 DEG C of deionized water, mixes dissolution, sterilization, and the temperature of sterilization is 110 DEG C, and time 8s must be deployed
Seasoning liquid is uniformly mixed with Chinese yam magma, blueberry protoplasm and fermentation lotion, citric acid-citric acid-sodium citrate tune is added by liquid
PH value≤3 are saved, with homogenizer homogeneous 3min, pressure 25MPa, constant temperature incubation 3h, as Chinese yam under the conditions of being 37 DEG C in temperature
Blueberry sour milk beverage.
Viable count of lactobacillus in the Chinese yam blueberry sour milk beverage>106A/ml, protein content>1.2mg/100g.
Embodiment 3
The Chinese yam blueberry sour milk beverage, as unit of parts by weight, including following raw material：20 parts of blueberry, Chinese yam 50
Part, 10 parts of PURE WHEY, 20 parts of raw milk, 7 parts of sucrose, 5 parts of oligofructose .5 parts of proteinase-10,0.5 part of amylase, guarantor add
0.7 part of Leah bacillus, 0.3 part of Lactobacillus casei, 0.9 part of sodium carboxymethylcellulose, 0.8 part of pectin, sucrose fatty ester 0.5
Part, 0.8 part of citric acid-sodium citrate, 0.3 part of sodium tripolyphosphate.
The preparation method of the Chinese yam blueberry sour milk beverage, includes the following steps：
S1：The preparation of Chinese yam magma：It is beaten after Chinese yam is removed the peel, cooked, is then refined, be cooled to room temperature with colloid mill
Afterwards, then with homogenizer homogeneous 3min, pressure 20MPa obtain homogeneous Chinese yam pulp, in homogeneous Chinese yam pulp be added 3/4 amylase,
1/2 protease is uniformly mixed, and digests 3h under the conditions of temperature is 60 DEG C, then enzyme deactivation 1min under the conditions of temperature is 95 DEG C,
Obtain Chinese yam magma；
S2：The preparation of blueberry protoplasm：It is beaten after blueberry is cleaned, slurries homogenizer homogeneous 12min, homogenization pressure is
15MPa, the slurries after homogeneous are de-gassed, and the vacuum degree in degasification process is 0.06MPa, and degassing temperature is 55 DEG C, so
It is uniformly mixed that 1/4 amylase, 1/2 protease are added afterwards, digests 4h under the conditions of temperature is 50 DEG C, is then 90 in temperature
Enzyme deactivation 2min under the conditions of DEG C, obtains blueberry protoplasm；
S3：The preparation for lotion of fermenting：PURE WHEY is added in the raw milk of preheating, is uniformly mixed, in homogenizer
Then middle homogeneous 10min, pressure 20MPa sterilize, bacillus bulgaricus, Lactobacillus casei fermentation, fermentation temperature are added after cooling
Degree is 38 DEG C, and time 7h obtains fermentation lotion；
S4：Sour milk beverage preparation：By sucrose, oligofructose, sodium carboxymethylcellulose, pectin, sucrose fatty ester, three
Sodium phosphate is added in 75 DEG C of deionized water, mixes dissolution, sterilization, and the temperature of sterilization is 120 DEG C, and time 5s must be deployed
Seasoning liquid is uniformly mixed with Chinese yam magma, blueberry protoplasm and fermentation lotion, citric acid-citric acid-sodium citrate tune is added by liquid
PH value≤3 are saved, with homogenizer homogeneous 4min, pressure 15MPa, constant temperature incubation 2h, as Chinese yam under the conditions of being 38 DEG C in temperature
Blueberry sour milk beverage.
Viable count of lactobacillus in the Chinese yam blueberry sour milk beverage>106A/ml, protein content>1.2mg/100g.
Comparative example 1
It is essentially identical with the preparation method of embodiment 3, the difference is that the raw material of preparation Chinese yam blueberry sour milk beverage
In lack sucrose, sucrose fatty ester, citric acid-sodium citrate.
Comparative example 2
It is essentially identical with the preparation method of embodiment 3, the difference is that the raw material of preparation Chinese yam blueberry sour milk beverage
In lack sucrose.
Comparative example 3
It is essentially identical with the preparation method of embodiment 3, the difference is that the raw material of preparation Chinese yam blueberry sour milk beverage
In lack sucrose fatty ester.
Comparative example 4
It is essentially identical with the preparation method of embodiment 3, the difference is that the raw material of preparation Chinese yam blueberry sour milk beverage
In lack citric acid-sodium citrate.
Comparative example 5
According to a kind of Chinese patent literature " blueberry coarse cereals fermented beverage and preparation method thereof (patent No.
ZL201510123165.2)”
Comparative example 6
It is essentially identical with the preparation method of embodiment 3, the difference is that the raw material of preparation Chinese yam blueberry sour milk beverage
Middle sucrose is 1 part, sucrose fatty ester is 2.2 parts, citric acid-sodium citrate is 3.6 parts.
Comparative example 7
It is essentially identical with the preparation method of embodiment 3, the difference is that the raw material of preparation Chinese yam blueberry sour milk beverage
Middle sucrose is 12 parts, sucrose fatty ester is 0.1 part, citric acid-sodium citrate is 2.7 parts.
Comparative example 8
It is essentially identical with the preparation method of embodiment 3, the difference is that the raw material of preparation Chinese yam blueberry sour milk beverage
Middle sucrose is 1 part, sucrose fatty ester is 2.5 parts, citric acid-sodium citrate is 0.1 part.
The sour milk beverage obtained of embodiment 1-3 and comparative example 1-8 is subjected to quality testing, as a result see the table below shown.
As seen from the above table：(1) as the data of embodiment 1-3 and comparative example 5 as it can be seen that Chinese yam blueberry made from embodiment 1-3
The mouthfeel and stability of sour milk beverage are significantly better than the mouthfeel and stability of sour milk beverage made from comparative example 5；While by
The data of embodiment 1-3 are as it can be seen that embodiment 3 is optimum embodiment.
(2) by embodiment 3 and the data of comparative example 1-4 as it can be seen that sucrose, sucrose fatty ester, citric acid-sodium citrate exist
Synergistic effect is played in preparation Chinese yam blueberry sour milk beverage, and collaboration improves the mouthfeel and surely of Chinese yam blueberry sour milk beverage
It is qualitative；This is：
There is more hydroxyl and carboxyl, they are very high with the compatibility of protein granule, have good in sucrose molecule structure
Good peptizaiton can make casein surface form one layer of sugared film, improve the parent of casein and decentralized medium after sucrose is added
And property, while the viscosity of the equal beverage of lactic acid is improved, it is dispersed in casein uniformly and stably in the equal beverage of lactic acid, is formed suspended
Liquid is without precipitating, to improve the stability of sour milk beverage；Sucrose fatty ester is as a kind of emulsifier, in Shui Youjie
On face, molecule forms complex compound to dampening oil meter face oriented attachment, and the complex compound intensity that adsorbance is formed when increasing increases, and reduces
Surface tension prevents from mutually polymerizeing between particle in solution, and the charge number of protected particle is made to increase and make sucrose and casein
One layer of sugared film enhancing that surface is formed, achievees the effect that stable beverage；Contain acid ion and Na in citric acid-sodium citrateTen,
Wherein NaTenThe charge number on casein surface can be made to increase, hydrated sheath thickens, and acid ion can make the electricity in protein system negative
Property increase, electrostatic repulsion improves between protein molecule, makes it be easier to disperse in system, and mutually exclusive, makes Chinese yam blueberry
The stability of sour milk beverage system improves.In addition, contain anthocyanidin in blueberry, when pH value≤3, Chinese yam blueberry lactic acid bacteria drink
Material is smaller to the stability influence of anthocyanidin, and addition citric acid-sodium citrate adjusts the pH value of beverage and anthocyanidin can be improved for 3
Stability；Since under the action of polyphenol oxidase, it is brown to occur that phenolic substances is converted into quinones substance after Chinese yam incision
Become, and the addition of sucrose can form one layer of sugared film on Chinese yam surface, which has the function of starvation and inhibitory enzyme activity,
To inhibit Chinese yam brown stain to keep Chinese yam fresh, achieve the effect that stable beverage.
(3) by the data of comparative example 6-8 as it can be seen that sucrose, sucrose fatty ester, citric acid-sodium citrate weight ratio not
At (6-8)：(0.3-0.6)：When in (0.6-0.9) range, the stability and embodiment of Chinese yam blueberry sour milk beverage obtained
1-3 is very different, suitable with the prior art (comparative example 5).Sucrose of the present invention, sucrose fatty ester, citric acid-sodium citrate are made
For reinforcement system, embodiment 1-3 is by adding sucrose, sucrose fatty ester, lemon when control preparation Chinese yam blueberry sour milk beverage
Lemon acid-sodium citrate weight ratio is (6-8)：(0.3-0.6)：(0.6-0.9) is realized and is utilized sucrose and egg in reinforcement system
White surface forms one layer of sugared film, improves the compatibility of casein and decentralized medium, and sucrose-fatty ester molecule is towards water oil meter face
Oriented attachment forms complex compound, and citric acid-sodium citrate improves electrostatic repulsion, make its in system more
The easily characteristics such as dispersion, so that the reinforcement system that sucrose, sucrose fatty ester, citric acid-sodium citrate are constituted is on mountain of the invention
In medicine blueberry sour milk beverage, the stability of Chinese yam blueberry sour milk beverage is improved.
The above content is it cannot be assumed that present invention specific implementation is only limited to these instructions, for the technical field of the invention
Those of ordinary skill for, under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all answers
When being considered as belonging to present invention scope of patent protection determined by the appended claims.
Claims (9)
1. a kind of Chinese yam blueberry sour milk beverage, which is characterized in that including following raw material：Blueberry, Chinese yam, PURE WHEY, original
Expect cream, sucrose, oligofructose, protease, amylase, bacillus bulgaricus, Lactobacillus casei, sodium carboxymethylcellulose, pectin,
Sucrose fatty ester, citric acid-sodium citrate, sodium tripolyphosphate；
The sucrose, amylase, citric acid-sodium citrate weight proportion be (6-8)：(0.3-0.6)：(0.6-0.9).
2. Chinese yam blueberry sour milk beverage according to claim 1, which is characterized in that the sucrose, sucrose-fatty
Ester, citric acid-sodium citrate weight proportion be 7:0.5:0.8.
3. Chinese yam blueberry sour milk beverage according to claim 1, which is characterized in that the Chinese yam blueberry sour milk beverage
As unit of parts by weight, including following raw material：20-30 parts of blueberry, 40-60 parts of Chinese yam, 10-25 parts of PURE WHEY, raw milk
15-20 parts, 6-8 parts of sucrose, 3-5 parts of oligofructose .5-0.8 parts of proteinase-10,0.3-0.6 parts of amylase, bacillus bulgaricus
0.5-0.7 parts, 0.3-0.6 parts of Lactobacillus casei, 0.7-1.1 parts of sodium carboxymethylcellulose, 0.4-0.8 parts of pectin, sucrose fat
0.4-0.6 parts of acid esters, 0.6-0.9 parts of citric acid-sodium citrate, 0.2-0.5 parts of sodium tripolyphosphate.
4. a kind of preparation method of Chinese yam blueberry sour milk beverage according to claim 1-3, which is characterized in that
Include the following steps：
S1：The preparation of Chinese yam magma：It is beaten after Chinese yam is removed the peel, cooked, is then refined with colloid mill, after being cooled to room temperature, then
Obtain homogeneous Chinese yam pulp with homogenizer homogeneous 3-5min, pressure 15-25MPa, in homogeneous Chinese yam pulp be added 3/4 amylase,
1/2 protease is uniformly mixed, and digests 2-3h, and then enzyme deactivation 1-2min under the conditions of temperature is 90-100 DEG C, obtains Chinese yam magma；
S2：The preparation of blueberry protoplasm：It is beaten after blueberry is cleaned, slurries homogenizer homogeneous 10-15min, homogenization pressure 15-
20MPa, the slurries after homogeneous are de-gassed, and the vacuum degree in degasification process is 0.06-0.08MPa, degassing temperature 50-
60 DEG C, then 1/4 amylase of addition, 1/2 protease are uniformly mixed, and digest 3-5h, are then 90-100 DEG C of item in temperature
Enzyme deactivation 1-2min under part, obtains blueberry protoplasm；
S3：The preparation for lotion of fermenting：PURE WHEY is added in the raw milk of preheating, is uniformly mixed, in homogenizer
Matter 5-10min, pressure 20-25MPa, then sterilizes, and bacillus bulgaricus, Lactobacillus casei fermentation are added after cooling, must send out
Kefir milk liquid；
S4：Sour milk beverage preparation：By sucrose, oligofructose, sodium carboxymethylcellulose, pectin, sucrose fatty ester, triphosphoric acid
Sodium is added in warm water, is mixed dissolution, sterilization, is obtained seasoning liquid, and seasoning liquid and Chinese yam magma, blueberry protoplasm and fermentation lotion are mixed
It closes uniformly, citric acid-citric acid-sodium citrate is added and adjusts pH value≤3, with homogenizer homogeneous 3-5min, pressure 15-
25MPa, constant temperature incubation 2-3h, as Chinese yam blueberry sour milk beverage under the conditions of being 37-40 DEG C in temperature.
5. the preparation method of Chinese yam blueberry sour milk beverage according to claim 4, which is characterized in that the step S1 and
Enzymatic hydrolysis is carried out under the conditions of temperature is 50-60 DEG C in S2.
6. the preparation method of Chinese yam blueberry sour milk beverage according to claim 4, which is characterized in that in the step S3
Fermentation temperature is 38-42 DEG C, time 6-8h.
7. the preparation method of Chinese yam blueberry sour milk beverage according to claim 4, which is characterized in that in the step S4
The deionized water that warm water is 75-80 DEG C.
8. the preparation method of Chinese yam blueberry sour milk beverage according to claim 4, which is characterized in that in the step S4
The temperature of sterilization is 100-120 DEG C, time 5-8s.
9. the preparation method of Chinese yam blueberry sour milk beverage according to claim 4, which is characterized in that in the step S4
Viable count of lactobacillus in Chinese yam blueberry sour milk beverage>106A/ml, protein content>1.2mg/100g.
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| CN109938229A (en) * | 2019-05-07 | 2019-06-28 | 江苏华桑食品科技有限公司 | A method of preparing probiotic beverage |
| CN115279199A (en) * | 2019-11-11 | 2022-11-01 | 阿拉食品公司 | High-protein micelle-containing casein nutrient solution rich in polyphenol and production method thereof |
| CN115590133A (en) * | 2022-10-20 | 2023-01-13 | 华南农业大学（Cn） | Fermented blueberry and Chinese yam effervescent tablets and preparation method thereof |
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