CN108935689A - 一种乳酸菌饮料及其制作方法 - Google Patents
一种乳酸菌饮料及其制作方法 Download PDFInfo
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- CN108935689A CN108935689A CN201811108102.XA CN201811108102A CN108935689A CN 108935689 A CN108935689 A CN 108935689A CN 201811108102 A CN201811108102 A CN 201811108102A CN 108935689 A CN108935689 A CN 108935689A
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- sour milk
- milk beverage
- frangipanis
- strawberry
- extracting solution
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Classifications
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- A—HUMAN NECESSITIES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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-
- 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
Abstract
本发明公布了一种乳酸菌饮料及其制作方法,该乳酸菌饮料由以下重量含量的原料制成:全脂奶粉3~6%,草莓汁0.2~0.4%,鸡蛋花提取液0.5~1.5%,增稠剂0.2~0.8%,甜味剂0.5~1.5%,酸度调节剂0.2~0.4%,食用盐0.1~0.3%,食用香精0.1~0.2%,水为余量;发酵菌种采用嗜热链球菌和保加利亚乳杆菌;其制作方法包括以下步骤:(1)草莓汁制备;(2)奶粉预处理;(3)发酵;(4)调配;(5)均质;(6)杀菌及灌装。本发明所述的乳酸菌饮料加入草莓汁和鸡蛋花提取液,增加了乳酸菌的维生素含量,美味营养,口感清甜,酸度适宜,还具有鸡蛋花的特殊香味,是老少皆宜的乳酸菌饮料。
Description
技术领域
本发明涉及饮料加工领域,具体是一种乳酸菌饮料及其制作方法。
背景技术
乳酸菌饮料是指以乳或乳制品为原料,经乳酸菌发酵制得的乳液中加入水,以及食糖和(或)甜味剂、酸味剂、果汁、茶、咖啡、植物提取液等的一种或几种调制而成的饮料。根据其是否经过杀菌处理而区分为杀菌(非活菌)型和未杀菌(活菌)型。
乳酸菌饮料进行乳酸菌发酵,使一部分乳糖转变为乳酸,蛋白质发生部分降解,不溶性钙盐变成可溶性钙盐,并产生多种呈味成分,不仅富含各种营养成分,而且由于乳酸菌和有机酸的存在能有效地抑制肠道内有害微生物的繁殖。但是,目前在我国流通、销售冷藏链尚未健全的条件下,活菌型乳酸菌饮料极易变酸、变质,保存期短,在制作、运输、销卖过程中,要全程保持低温环境,才能让乳酸菌持续存活,处理过程较为麻烦,成本较高。因此,开发乳酸菌饮料具有十分重要的意义。乳酸菌菌种及数量、乳酸发酵条件、终止发酵酸度、稳定剂的种类及添加量、调香、杀菌等因素直接影响乳酸菌饮料的质地、口感和风味,特别是后杀菌工艺极易造成乳蛋白质凝集沉淀、乳清析出,使产品出现水析层、沉淀层等现象,乳酸菌饮料仍存在较大的研发市场。
发明内容
本发明的目的是提供一种乳酸菌饮料及其制作方法,该乳酸菌饮料美味营养,口感清甜,酸度适宜,还具有鸡蛋花的特殊香味,是老少皆宜的乳酸菌饮料。
本发明通过以下技术方案实现:
一种乳酸菌饮料,由以下重量含量的原料制成:全脂奶粉3~6%,草莓汁2~4%,鸡蛋花提取液0.5~1.5%,增稠剂0.2~0.8%,甜味剂0.5~1.5%%,酸度调节剂0.2~0.4%,食用盐0.1~0.3%,水为余量。
所述的鸡蛋花提取液的制作方法为:取新鲜鸡蛋花,阴干后加入20~30倍重量的水,煮沸后文火熬煮40~60min,降温至40~45℃后进行减压过滤,得到澄清滤液即为鸡蛋花提取液。
所述增稠剂为羧甲基纤维素钠和果胶按1:0.4~0.8混合。
所述甜味剂为甜菊糖与甜蜜素、安赛蜜或阿斯巴甜中的一种或多种混合,其中甜菊糖占甜味剂重量比为80~90%。
所述酸度调节剂为柠檬酸和柠檬酸钠。
所述的乳酸菌饮料,其制作方法包括以下步骤:
(1)草莓汁制备:将新鲜成熟草莓洗净,榨汁,过滤,加入占草莓汁重量0.01~0.02%的草莓香精,于4~6℃条件下密封保存,备用;
(2)奶粉预处理:将全脂奶粉溶解于50~60℃的温水中,均质后进行巴士杀菌,冷却至室温,备用;
(3)发酵:加入嗜热链球菌和保加利亚乳杆菌进行发酵,发酵温度40~50℃,温度波动控制在±1℃内,发酵时间15~20h,发酵终点酸度为90~110°T;
(4)调配:分别加入草莓汁、增稠剂、甜味剂、食用盐及鸡蛋花提取液混合均匀,再加入酸度调节剂调节酸度,调节PH3.6~4.2;
(5)均质:均质温度55~60℃,均质压力17.5~20.5MPa;
(6)杀菌及灌装:85~90℃条件下杀菌10~20min,进行无菌灌装,即得到乳酸菌饮料。
所述的嗜热链球菌和保加利亚乳杆菌的重量比为1:0.5~0.6。
嗜热链球菌,拉丁学名: Streptococcus thermophilus,是一种耗氧的革兰氏阳性菌。嗜热链球菌被认为是“公认安全性”成分,广泛用于生产一些重要的发酵乳制品,包括酸奶和奶酪。嗜热链球菌应用于发酵酸奶中可以大大缩短酸奶的凝乳时间,其在发酵过程中还可以大量的产生胞外多糖(Exopolysaccharide,EPS),胞外多糖,可增加发酵乳的黏度并改善了酸奶的品质。
保加利亚乳杆菌,拉丁学名: Lactobacillus bulgaricus,可把乳糖分解成葡萄糖和半乳糖,最后变成乳酸。葡萄糖和半乳糖容易被人体吸收,且是人脑和神经发育所需,尤对婴儿脑发育有益;所产生的乳酸能促进胃内容物清空,减少胃酸过多分泌,提高钙、磷、铁的利用率,抑制胃肠中的有害细菌。奶粉中的乳蛋白的颗粒较大,较难吸收,保加利亚乳杆菌将其分解成为氨基酸和短肽,肽和氨基酸易于消化、吸收,提高了蛋白的利用率。保加利亚乳杆菌在发酵时还能产生特殊的香气,使酸奶具有一种特殊的风味。
所述草莓,(学名:Fragaria × ananassa Duch.),草莓营养价值丰富,被誉为是“水果皇后”,含有丰富的维生素C、维生素A、维生素E、维生素PP、维生素B1、维生素B2、胡萝卜素、鞣酸、天冬氨酸、铜、草莓胺、果胶、纤维素、叶酸、铁、钙、鞣花酸与花青素等营养物质。草莓中富含丰富的胡萝卜素与维生素A,可缓解夜盲症,具有维护上皮组织健康、明目养肝,促进生长发育之效。草莓中富含丰富的膳食纤维,可促进胃肠道的蠕动,促进胃肠道内的食物消化,改善便秘,预防痤疮、肠癌的发生。
所述鸡蛋花(Plumeria rubra L. cv. Acutifolia)别名缅栀子、蛋黄花、印度素馨、大季花,,经晾晒干后可以作为一味中药,具有清热解暑、润肺润喉咙还可以治疗咽喉疼痛等疾病。在广东地区常将白色的鸡蛋花晾干作凉茶饮料,很受欢迎。鸡蛋花是中药略带甘苦味,治疗夏季的中暑情况、夏季经常发生的痢疾病症、腹痛肚子疼等疾病,都可以搭配其他的中药一起进行治疗,还可以治疗秋季转凉之后的咳疾,有化痰清肺的作用。
本发明的有益效果:
1、本发明所述的乳酸菌饮料加入草莓汁,增加了乳酸菌的维生素含量,美味营养,口感清甜,酸度适宜,不易出现沉淀等现象;加入的鸡蛋花提取液,使乳酸菌饮料具有鸡蛋花的特殊香味,清新怡人,广受人们的欢迎。
2、本发明所述的乳酸菌饮料制作方法简单,使用少量的食品添加剂,在改善饮料口感的同时,也符合国家的相关标准,且其营养价值大大提高,是老少皆宜的乳酸菌饮料。
具体实施方式
为了更加详细的介绍本发明,下面结合实施例,对本发明做进一步说明。
实施例1
一种乳酸菌饮料,由以下重量含量的原料制成:全脂奶粉4.1%,草莓汁3%,鸡蛋花提取液0.5%,增稠剂0.5%,甜味剂1.2%,酸度调节剂0.32%,食用盐0.15%,水为余量。
所述的鸡蛋花提取液的制作方法为:取新鲜鸡蛋花,阴干后加入20倍重量的水,煮沸后文火熬煮40min,降温至40℃后进行减压过滤,得到澄清滤液即为鸡蛋花提取液。
所述增稠剂为羧甲基纤维素钠和果胶按1:0.5混合;所述甜味剂为甜菊糖与甜蜜素、安赛蜜混合,其中甜菊糖占甜味剂重量比为85%,甜蜜素占比5%;所述酸度调节剂为柠檬酸和柠檬酸钠。
上述乳酸菌饮料,其制作方法包括以下步骤:
(1)草莓汁制备:将新鲜成熟草莓洗净,榨汁,过滤,加入占草莓汁重量0.01%的草莓香精,于4~6℃条件下密封保存,备用;
(2)奶粉预处理:将全脂奶粉溶解于55~60℃的温水中,均质后进行巴士杀菌,冷却至室温,备用;
(3)发酵:加入嗜热链球菌和保加利亚乳杆菌进行发酵,发酵温度45℃,温度波动控制在±1℃内,发酵时间20h,发酵终点酸度为90°T;所述的嗜热链球菌和保加利亚乳杆菌的重量比为1:0.6;
(4)调配:分别加入草莓汁、增稠剂、甜味剂、食用盐及鸡蛋花提取液混合均匀,再加入酸度调节剂调节酸度,调节PH3.8;
(5)均质:均质温度60℃,均质压力18~20MPa;
(6)杀菌及灌装:85℃条件下杀菌15min,进行无菌灌装,即得到乳酸菌饮料。
实施例2
一种乳酸菌饮料,由以下重量含量的原料制成:全脂奶粉3%,草莓汁3.5%,鸡蛋花提取液1.5%,增稠剂0.5%,甜味剂1.5%,酸度调节剂0.24%,食用盐0.1%,水为余量。
所述的鸡蛋花提取液的制作方法为:取新鲜鸡蛋花,阴干后加入30倍重量的水,煮沸后文火熬煮60min,降温至45℃后进行减压过滤,得到澄清滤液即为鸡蛋花提取液。
所述增稠剂为羧甲基纤维素钠和果胶按1:0.5混合;所述甜味剂为甜菊糖与甜蜜素、阿斯巴甜合,其中甜菊糖占甜味剂重量比为90%,阿斯巴甜占6%;所述酸度调节剂为柠檬酸和柠檬酸钠。
所述的乳酸菌饮料,其制作方法包括以下步骤:
(1)草莓汁制备:将新鲜成熟草莓洗净,榨汁,过滤,加入占草莓汁重量0.02%的草莓香精,于4~6℃条件下密封保存,备用;
(2)奶粉预处理:将全脂奶粉溶解于55℃的温水中,均质后进行巴士杀菌,冷却至室温,备用;
(3)发酵:加入嗜热链球菌和保加利亚乳杆菌进行发酵,发酵温度48℃,温度波动控制在±1℃内,发酵时间15h,发酵终点酸度为95°T;所述的嗜热链球菌和保加利亚乳杆菌的重量比为1: 0.6;
(4)调配:分别加入草莓汁、增稠剂、甜味剂、食用盐及鸡蛋花提取液混合均匀,再加入酸度调节剂调节酸度,调节PH4.0;
(5)均质:均质温度60℃,均质压力19~20MPa;
(6)杀菌及灌装: 90℃条件下杀菌20min,进行无菌灌装,即得到乳酸菌饮料。
实施例3
一种乳酸菌饮料,由以下重量含量的原料制成:全脂奶粉5%,草莓汁2%,鸡蛋花提取液1.0%,增稠剂0.3%,甜味剂1%,酸度调节剂0.35%,食用盐0.2%,水为余量。
所述的鸡蛋花提取液的制作方法为:取新鲜鸡蛋花,阴干后加入25倍重量的水,煮沸后文火熬煮50min,降温至45℃后进行减压过滤,得到澄清滤液即为鸡蛋花提取液。
所述增稠剂为羧甲基纤维素钠和果胶按1:0. 6混合;所述甜味剂为甜菊糖与甜蜜素、安赛蜜、阿斯巴甜混合,其中甜菊糖占甜味剂重量比为80%,甜蜜素占比4%,安赛蜜占比8%;所述酸度调节剂为柠檬酸和柠檬酸钠。
所述的乳酸菌饮料,其制作方法包括以下步骤:
(1)草莓汁制备:将新鲜成熟草莓洗净,榨汁,过滤,加入占草莓汁重量0.01%的草莓香精,于4~6℃条件下密封保存,备用;
(2)奶粉预处理:将全脂奶粉溶解于60℃的温水中,均质后进行巴士杀菌,冷却至室温,备用;
(3)发酵:加入嗜热链球菌和保加利亚乳杆菌进行发酵,发酵温度45℃,温度波动控制在±1℃内,发酵时间17h,发酵终点酸度为90°T;所述的嗜热链球菌和保加利亚乳杆菌的重量比为1:0.55;
(4)调配:分别加入草莓汁、增稠剂、甜味剂、食用盐及鸡蛋花提取液混合均匀,再加入酸度调节剂调节酸度,调节PH3.8;
(5)均质:均质温度50℃,均质压力19~20MPa;
(6)杀菌及灌装:88℃条件下杀菌20min,进行无菌灌装,即得到乳酸菌饮料。
实施例4
一种乳酸菌饮料,由以下重量含量的原料制成:全脂奶粉6%,草莓汁4%,鸡蛋花提取液0.8%,增稠剂0.2%,甜味剂0.5%%,酸度调节剂0.4%,食用盐0.1%,水为余量。
所述的鸡蛋花提取液的制作方法为:取新鲜鸡蛋花,阴干后加入20倍重量的水,煮沸后文火熬煮40min,降温至40℃后进行减压过滤,得到澄清滤液即为鸡蛋花提取液。
所述增稠剂为羧甲基纤维素钠和果胶按1: 0.8混合。
所述甜味剂为甜菊糖与甜蜜素、安赛蜜或阿斯巴甜中的一种或多种混合,其中甜菊糖占甜味剂重量比为80%。
所述酸度调节剂为柠檬酸和柠檬酸钠。
所述的乳酸菌饮料,其制作方法包括以下步骤:
(1)草莓汁制备:将新鲜成熟草莓洗净,榨汁,过滤,加入占草莓汁重量0.01%的草莓香精,于6℃条件下密封保存,备用;
(2)奶粉预处理:将全脂奶粉溶解于60℃的温水中,均质后进行巴士杀菌,冷却至室温,备用;
(3)发酵:加入嗜热链球菌和保加利亚乳杆菌进行发酵,发酵温度40℃,温度波动控制在±1℃内,发酵时间18h,发酵终点酸度为90°T;所述的嗜热链球菌和保加利亚乳杆菌的重量比为1:0.58;
(4)调配:分别加入草莓汁、增稠剂、甜味剂、食用盐及鸡蛋花提取液混合均匀,再加入酸度调节剂调节酸度,调节PH3.6;
(5)均质:均质温度60℃,均质压力17.5MPa;
(6)杀菌及灌装:85℃条件下杀菌10min,进行无菌灌装,即得到乳酸菌饮料。
对本发明所述乳酸菌饮料进行抽样送检,检验依据为GB/T 21732-2008《含乳饮料》 ,下表为产品检验结果,结果表明其符合国家标准。
Claims (7)
1.一种乳酸菌饮料,其特征在于:由以下重量含量的原料制成:全脂奶粉3~6%,草莓汁2~4%,鸡蛋花提取液0.5~1.5%,增稠剂0.2~0.8%,甜味剂0.5~1.5%,酸度调节剂0.2~0.4%,食用盐0.1~0.3%,水为余量。
2.根据权利要求1所述的乳酸菌饮料,其特征在于:所述的鸡蛋花提取液的制作方法为:取新鲜鸡蛋花,阴干后加入20~30倍重量的水,煮沸后文火熬煮40~60min,降温至40~45℃后进行减压过滤,得到澄清滤液即为鸡蛋花提取液。
3.根据权利要求1所述的乳酸菌饮料,其特征在于:所述增稠剂为羧甲基纤维素钠和果胶按1:0.4~0.8混合。
4.根据权利要求1所述的乳酸菌饮料,其特征在于:所述甜味剂为甜菊糖与甜蜜素、安赛蜜或阿斯巴甜中的一种或多种混合,其中甜菊糖占甜味剂重量比为80~90%。
5.根据权利要求1所述的乳酸菌饮料,其特征在于:所述酸度调节剂为柠檬酸和柠檬酸钠。
6.根据权利要求1所述的乳酸菌饮料,其特征在于:其制作方法包括以下步骤:
(1)草莓汁制备:将新鲜成熟草莓洗净,榨汁,过滤,加入占草莓汁重量0.01~0.02%的草莓香精,于4~6℃条件下密封保存,备用;
(2)奶粉预处理:将全脂奶粉溶解于50~60℃的温水中,均质后进行巴士杀菌,冷却至室温,备用;
(3)发酵:加入嗜热链球菌和保加利亚乳杆菌进行发酵,发酵温度40~50℃,温度波动控制在±1℃内,发酵时间15~20h,发酵终点酸度为90~110°T;
(4)调配:分别加入草莓汁、增稠剂、甜味剂、食用盐及鸡蛋花提取液混合均匀,再加入酸度调节剂调节酸度,调节PH3.6~4.2;
(5)均质:均质温度55~60℃,均质压力17.5~20.5MPa;
(6)杀菌及灌装:85~90℃条件下杀菌10~20min,进行无菌灌装,即得到乳酸菌饮料。
7.根据权利要求1所述的乳酸菌饮料,其特征在于:所述的嗜热链球菌和保加利亚乳杆菌的重量比为1:0.5~0.6。
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