CN109287753A - A kind of mesona sour milk beverage and preparation method thereof - Google Patents
A kind of mesona sour milk beverage and preparation method thereof Download PDFInfo
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- CN109287753A CN109287753A CN201811368106.1A CN201811368106A CN109287753A CN 109287753 A CN109287753 A CN 109287753A CN 201811368106 A CN201811368106 A CN 201811368106A CN 109287753 A CN109287753 A CN 109287753A
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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
- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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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
- A23C9/137—Thickening substances
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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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
This application provides a kind of mesona sour milk beverages and preparation method thereof, wherein the raw material for preparing of mesona sour milk beverage includes: fermentation base-material, mesona juice, mix pulp, Siraitia grosvenorii concentrate, pH adjusting agent, antioxidant is rich in mesona sour milk beverage provided by the present application, it can effectively clear free radical, and intestines peristalsis can be effectively facilitated rich in dietary fiber, toxin-expelling and face nourishing, the nutrition point point of the existing mesona juice of product, mixing pulp and Siraitia grosvenorii concentrate itself, and the health-care effect with viable lactic acid bacteria.In a kind of preparation method of mesona sour milk beverage provided by the present application, layering and precipitating can be generated in long-term placement process to avoid system, and solves the problems, such as that sour milk beverage easily has that raw material availability is low, acidity is excessive during the preparation process.
Description
Technical field
This application involves technical field of beverage processing more particularly to a kind of mesona sour milk beverage and preparation method thereof.
Background technique
Mesona also known as Mesona chinensis Benth are the plant resources of the traditional dual-purpose of drug and food in China, are rich in polysaccharide, pigment, bear in mesona
State religion, oleanolic acid, amyrin, flavones, pectin, phenols and other microelements and vitamin, wherein flavones can inhibit
The growth of cancer cell and it can reduce and can reduce blood pressure；Immunity of organisms can be improved in polysaccharide；Ursolic acid and oleanolic acid have
Cooling, calm, fall fire effect；Amyrin has the effect of calm, refrigerant interpretation；Microelement, which has, inhibits free radical shape
At, anti-aging effects.
Mesona is although edible, but mouthfeel itself is very sour and astringent, is not appropriate for eating raw.Therefore it needs to carry out mesona
Processing could utilize, and current processing method, which has, is processed into beverage for mesona, specifically can be mesona sour milk beverage, mesona warp
After crossing lactobacillus-fermented, vitamin, amino acid content and type increase in system, to keep the nutritive value of mesona beverage big
It is big to improve；The organic acids such as lactic acid, acetic acid, propionic acid that lactic acid bacteria generates in fermentation assign mesona beverage soft tart flavour.
But in the preparation process of sour milk beverage, it will usually add a small amount of additive, with reach extend the shelf life with
And the purpose of beverage mouthfeel, but the use of additive is easy that system is made to generate layering and precipitating in long-term placement process, and
Sour milk beverage easily has that raw material availability is low, acidity is excessive during the preparation process.
Summary of the invention
This application provides a kind of mesona sour milk beverages and preparation method thereof, to solve system in long-term placement process
Layering and precipitating are generated, and sour milk beverage easily has that raw material availability is low, acidity is excessive during the preparation process.
In order to solve the above-mentioned technical problem, the embodiment of the present application discloses following technical solution:
A kind of mesona sour milk beverage provided by the present application, the mesona sour milk beverage prepare raw material according to quality point
Number includes:
Base-material 20-50 parts of fermentation, 20-40 parts of mesona juice, pulp 10-25 parts of mixing, 0.6-1.4 parts of Siraitia grosvenorii concentrate,
0.01-0.1 parts of pH adjusting agent, in which:
The fermentation base-material includes: 8-15 parts of whole-fat milk powder according to mass fraction, and 1-3 parts of leavening, oligofructose 0.5-3
Part, 0.2-0.3 parts of stabilising emulsifier, the leavening includes lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, plant
One or more of object lactobacillus, Lactobacillus casei.
Whole milk powder is to be produced with pure cream, is that fresh milk is made by disinfection, dehydration and spray drying, because spray-dried
Processing, protein curd are tiny.Softness, it is easy to digest compared with fresh milk, and it maintains original nutritional ingredient in cream, albumen substantially
Matter is not less than 24%, and fat is not less than 26%, and lactose is not less than 37%；It contains good protein in milk, fat, a variety of
The minerals such as vitamin and calcium, phosphorus, iron are to be suitble to the nutrient excellent product quoted everyday, can prevent dry skin and obscure；It can mend
Fill abundant calcareous, crowd's reference of suitable calcium deficiency.
Leavening, the leavening include lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum,
One or more of Lactobacillus casei.Streptococcus and lactobacillus mixed fermentation are preferably selected, in streptococcus and lactobacillus
During mixed fermentation, a kind of substance of thallus release is the nutriment of another thallus.Streptococcus is fermented first, is being detested
The formic acid, the carbon dioxide that are generated under the conditions of oxygen by metabolism of pyruvate can promote the growth of bacillus, and coccus growth needs ammonia
Base acid, but such amino acid is very little in cream, while the ability of coccus decomposition of protein is again weaker, therefore has stronger decomposition of protein
The bacillus of ability promotes the growth of coccus by generating small peptide and amino acid.Since this symbiosis of the mixed bacteria in cream is made
With so that fermentation time is greatly shortened compared with single culture.Application of the lactic acid bacteria in food: after lactobacillus-fermented, dimension life
Element, amino acid content and type increase, so that nutritive value of food be made to greatly improve；The cream that lactic acid bacteria generates in fermentation
The organic acids such as acid, acetic acid, propionic acid assign food soft tart flavour；Certain physiology that lactic acid bacteria thallus generates during the fermentation
Active material can improve the immunity of the human body, and enhance the phagocytic power of macrophage in body, improve resistance of the human body to pathogen
Power, to enhance the health-care efficacy of food；The main metabolites of lactobacillus-fermented are lactic acid, it becomes in prevent food spoilage
It plays an important role in matter, while also generating some antibacterial substances, can inhibit the growth for causing the microorganism of food spoilage, thus mention
The high keeping quality of product, extends shelf life.
Oligofructose is salubrious compared with sucrose sweet taste, clean taste, without taste after any, mogroside be it is safe and non-toxic,
But there is one rear sweet taste in a very long time tongue after edible and in the mouth, taste has bitter taste, fruit oligomeric in this way behind part
Sugar can cover the rear taste of Siraitia grosvenorii；And its heat is extremely low, the oligofructose calorific value of in-vivo measurement is only 1.5kcal/g, people
After body takes in oligofructose, obesity will not be caused；Its water-retaining property and stability are preferable, so that the water in mesona sour milk beverage
Divide and be not easy to be precipitated, to extend the shelf-life of mesona lactic acid bacteria；Meanwhile after human body intake oligofructose, have in human body beneficial
Flora bifidobacteria can be proliferated 10-100 times, while the organic acid such as lactic acid, butyric acid etc. generated makes the reduction of enteral pH value, can
Inhibit the growth and breeding of the intrinsic putrefactivebacteria of enteral, improve intestinal environment, promotes intestines peristalsis；Oligofructose is a kind of excellent
Water-soluble dietary fiber, by the effect of enteral Bifidobacterium, oligofructose, which can ferment, is apt to raw propionic acid, hinders the conjunction of cholesterol
At promoting cholesterol to convert to bile acid, increase bile acid output, cholesterol in serum, triglycerides can be effectively reduced
Content has improvement result well to because of cardiovascular disease caused by blood lipid height.
Stabilising emulsifier includes sodium carboxymethylcellulose and pectin, in which: the sodium carboxymethylcellulose and the pectin
Mass parts ratio be 1:2.On the one hand sodium carboxymethylcellulose and pectin can increase the viscosity of mesona sour milk beverage, reduce egg
The sedimentation rate of the macromolecular substances such as white matter, fiber grain；Another convenience is hydrophilic macromolecule due to stabilising emulsifier itself
Object is closed, facilitates protein granule and disperses and play peptization in water, to improve the stability of sour milk beverage.
There is fall fire protect liver, beautifying face and moistering lotion and anti-aging function in mesona；It is rich in polysaccharide, pigment, bear state religion, Qi Dun
Tartaric acid, amyrin, flavones, pectin, phenols and other microelements and vitamin, wherein flavones can inhibit cancer cell
Growth and can reduce and can reduce blood pressure；Immunity of organisms can be improved in polysaccharide；Ursolic acid and oleanolic acid have cooling, town
Quiet, fall fire effect；Amyrin has the effect of calm, refrigerant interpretation；Microelement, which has, inhibits free radical formation, anti-aging
Effect.
Pulp is mixed, the mixing pulp includes pawpaw, Noni fruit, butter fruit and Cranberry.Mixing in the application
Pulp is rich in vitamin and dietary fiber, and fruit used all has toxin-expelling and face nourishing effect.
Contain a large amount of mogroside and vitamin C in Siraitia grosvenorii.The sugariness of mogroside is the 300 of sweetness of cane sugar
Times, and heat is not generated, thus mogroside is the ideal sub that diabetes patient, obesity etc. are not easy sugar eater.Siraitia grosvenorii
In also contain a large amount of vitamin C, thus Siraitia grosvenorii has the function of hypoglycemic, reducing blood lipid, anti-aging and beauty etc..Siraitia grosvenorii
In also contain the nutrients such as fructose, amino acid, flavones, protein, fatty acid and manganese, iron, selenium, thus Siraitia grosvenorii have compared with
High nutritive value.In addition, also containing water-soluble dietary fiber in Siraitia grosvenorii.Water-soluble dietary fiber is can be dissolved in the water
Fiber type, have stickiness.Water-soluble dietary fiber can absorb large quantity of moisture in enteron aisle, and excrement is made to keep soft shape
State.Meanwhile water-soluble fibre can effectively be such that the beneficial mattress in enteron aisle activates, and promote beneficial bacteria mass propagation, create the strong of enteron aisle
Health ecology.
Present invention also provides a kind of preparation method of mesona sour milk beverage, the method includes
S01: mesona juice is prepared according to mesona, specifically method includes:
The cured leaf of fresh mesona is crushed, smashed mesona cured leaf and pure water are added into cooking pot, after boiling
1-1.5h, obtained slurries cross 150-200 mesh mesh screen and obtain filtrate, and the sterilized softened water of the filtrate is settled to just initial body
Product, obtains mesona juice.
The mesona sour milk beverage of the application is viable type beverage, therefore softened water needed for constant volume is by sterilizing herein
Afterwards.Mesona juice is rich in antioxidant, can effectively clear free radical.
S02: preparing Siraitia grosvenorii concentrate according to Siraitia grosvenorii, described to prepare Siraitia grosvenorii concentrate according to Siraitia grosvenorii and include:
Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 6-10 valve, broken Siraitia grosvenorii is squeezed the juice, pomace is used again
Water elution, merges fruit juice and leacheate, obtains extracting solution；
The extracting solution is centrifuged, centrifugate is obtained；
Protease reagent is added in the centrifugate to be digested, enzymolysis liquid is obtained；
The enzymolysis liquid first enzyme deactivation at 90 DEG C, then passes through the alumina chromatographic column and activated carbon chromatography of tandem
Column collects efflux；
The efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, obtains ultrafiltration filter
Liquid out；
The ultrafiltration filter liquor is less than or equal to 500 μ s/cm using the conductivity of nanofiltration membrane separating and purifying to filter liquor, obtains
Nanofiltration retentate fluid；
The nanofiltration retentate fluid concentration, obtains Siraitia grosvenorii concentrate.
S03: according to pawpaw, Noni fruit, butter fruit and Cranberry prepare mixing pulp, it is described according to pawpaw, Noni fruit,
Butter fruit and Cranberry preparation mixing pulp include:
It will be cut into bulk after pawpaw, Noni fruit, butter fruit peeling deseeding, and simultaneously clean Cranberry, by treated
The softened water that sterilizing is added in the pawpaw, Noni fruit, butter fruit and Cranberry carries out defibrination, successively crosses the net of 100 mesh and 150 mesh
It shines and carries out screenings separation, collect filtrate, and the filtrate is obtained into mixing pulp after steam heating, enzyme deactivation mashing off.
Mixing pulp in the application is rich in vitamin and dietary fiber, can effectively facilitate intestines peristalsis, fruit used is equal
Has effects that toxin-expelling and face nourishing.
S04: fermentation base-material is obtained according to whole-fat milk powder, leavening, oligofructose and stabilising emulsifier, in which:
Whole-fat milk powder, oligofructose and stabilising emulsifier are mixed and are slowly added into emulsification shearing tank, the emulsification is cut
It cuts and fills the pure water that temperature is 85-90 DEG C in tank；Whole-fat milk powder, oligofructose and stabilising emulsifier and the pure water are turning
Speed is emulsification pretreatment under conditions of 1440-1800r/min, obtains reconstituted milk, generates when the reconstituted milk is centrifuged without solid matter；
Into the reconstituted milk, inoculating starter obtains acidified milk and adds a little carbonic acid into acidified milk after the 12h that ferments
Calcium；
The acidified milk after addition calcium carbonate is demulsified to obtain fermentation base-material.
It is using oligofructose as the reason of raw material for preparing reconstituted milk in the application: selected dairy products in the application
For milk powder, precipitates and be layered to avoid system so emulsifier is added, secondly the selective proliferation Bifidobacterium of oligofructose
With the effect of lactic acid bacteria, oligofructose is added in system as prebiotics can promote to generate more flavors in fermentation process
Matter.
In the application, carry out pasteurization has been equivalent to during obtaining reconstituted milk；The wherein original of leavening screening
Be then: character is stablized, and growth and breeding is rapid, and degeneration-resistant, easy to maintain and survival period is long, has stronger tolerance to gastric juice and bile,
Acid mitigation is produced, it is strong to produce odor type；The application preferentially selects the fermentation of mixed bacteria；Leavening decompose during the fermentation carbohydrate,
Protein, fat and synthesis vitamin, can generate the metabolites such as lactic acid, amino acid.
Suitable calcium carbonate is added in the application can neutralize generated lactic acid, avoid excessively producing acid, be conducive to acidophilus
The production of lactobacillus, while the calcium lactate generated is that human body is easier to the calcium source absorbed；With the continuous growth of leavening bacterium number, disappear
Glucose, a large amount of lactic acid of fructose generation are consumed, PH is reduced comparatively fast, but can neutralize part acid due to being added to calcium carbonate, to PH
Value is further decreased with buffer function.
S05: lactic acid and the Siraitia grosvenorii concentrate are subjected to pasteurization.
Mesona sour milk beverage provided by the present application is viable type beverage, therefore is needed in advance to lactic acid and Siraitia grosvenorii concentrate
Pasteurization is carried out, lactic acid herein is pH adjusting agent.
S06: the mesona juice, the mixing pulp, the Siraitia grosvenorii concentrate are added in the fermentation base-material, adopted
With the softened water constant volume of sterilizing, mixed serum a is formed.
After mesona juice, mixing pulp and Siraitia grosvenorii concentrate ferment in fermentation base-material, a large amount of organic acid, alcohol can be generated
The metabolins such as class and various amino propylhomoserins, the nutrition point point of the existing mesona juice of product, mixing pulp and Siraitia grosvenorii concentrate itself,
Again with the health-care effect of viable lactic acid bacteria；And fermentation base-material can assign mesona juice, mixing pulp and Siraitia grosvenorii concentrate system
Soft tart flavour.
S07: being added pH adjusting agent into the mixed serum a, and the pH of the mixed serum a is adjusted to 3.8-4.2, shape
At mixed serum b.
S08: by the mixed serum b by it is described emulsification shearing tank shearing and it is high-pressure homogeneous after obtain mesona lactic acid
Bacteria beverage.
Compared with prior art, the application has the beneficial effect that
This application provides a kind of mesona sour milk beverages and preparation method thereof, and wherein the preparation of mesona sour milk beverage is former
Material includes: fermentation base-material, and mesona juice mixes pulp, Siraitia grosvenorii concentrate, pH adjusting agent, in which: the fermentation base-material is according to matter
Amount number includes: whole-fat milk powder, leavening, oligofructose, stabilising emulsifier, the leavening include lactobacillus bulgaricus,
One or more of streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum, Lactobacillus casei.Whole milk powder is raw with pure cream
It produces, is that fresh milk is made by disinfection, dehydration and spray drying, because of spray-dried processing, protein curd is tiny.Fermentation
Agent, the leavening include lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum, in Lactobacillus casei
One or more.Streptococcus and lactobacillus mixed fermentation are preferably selected, since mixed bacteria in cream there is symbiosis to make
With so that fermentation time is greatly shortened compared with single culture.Selected dairy products are milk powder in the application, so emulsification is added
Agent is precipitated and is layered to avoid system, secondly the effect of the selective proliferation Bifidobacterium and lactic acid bacteria of oligofructose, oligomeric fruit
Sugar is added in system as prebiotics can promote to generate more flavor substances in fermentation process.Stabilising emulsifier includes carboxylic first
Base sodium cellulosate and pectin, in which: the mass parts ratio of the sodium carboxymethylcellulose and the pectin is 1:2.Carboxymethyl is fine
On the one hand the viscosity of mesona sour milk beverage can be increased by tieing up plain sodium and pectin, reduce the macromolecular substances such as protein, fiber grain
Sedimentation rate；Another convenience facilitates protein granule in water since stabilising emulsifier itself is hydrophilic macromolecular compounds
Middle dispersion simultaneously plays peptization, to improve the stability of sour milk beverage.In mesona have fall fire protect liver, beautifying face and moistering lotion and
Anti-aging function, mesona juice are rich in antioxidant, can effectively clear free radical.Pulp is mixed, the mixing pulp includes
Pawpaw, Noni fruit, butter fruit and Cranberry.Mixing pulp in the application is rich in vitamin and dietary fiber, fruit used
All have toxin-expelling and face nourishing effect.The sugariness of mogroside is 1-300 times of sweetness of cane sugar, and does not generate heat, thus arhat
Fruit sweet tea glycosides is the ideal sub that diabetes patient, obesity etc. are not easy sugar eater.Also contain a large amount of vitamin C in Siraitia grosvenorii, because
And Siraitia grosvenorii has the function of hypoglycemic, reducing blood lipid, anti-aging and beauty etc..To sum up, mesona lactic acid bacteria drink provided by the present application
It is rich in antioxidant in material, can effectively clear free radical, and intestines peristalsis can be effectively facilitated rich in dietary fiber, toxin expelling is supported
Face.
In a kind of preparation method of mesona sour milk beverage provided by the present application, mesona juice, mixing pulp and Siraitia grosvenorii are dense
After contracting liquid ferments in fermentation base-material, it is existing that metabolins, the products such as a large amount of organic acid, alcohols and various amino propylhomoserins can be generated
The nutrition point point of mesona juice, mixing pulp and Siraitia grosvenorii concentrate itself, and the health-care effect with viable lactic acid bacteria；Carboxymethyl
On the one hand sodium cellulosate and pectin can increase the viscosity of mesona sour milk beverage, reduce the macromolecular complex such as protein, fiber grain
The sedimentation rate of matter；Another convenience facilitates protein granule and exists since stabilising emulsifier itself is hydrophilic macromolecular compounds
Disperse and play peptization in water, to improve the stability of sour milk beverage, system is avoided to produce in long-term placement process
Layer estranged and precipitating；The preparation method of mesona juice and mixing pulp in the application can increase crushing juice rate and yield, but not
Cause system to be clarified, the beverage of complete stability can be produced；It is added in the application caused by suitable calcium carbonate can neutralize
Lactic acid avoids excessively producing acid, is conducive to the production of lactobacillus acidophilus, while the calcium lactate generated is that human body is easier to the calcium absorbed
Source.To sum up, the preparation method of mesona lactic acid bacteria provided by the present application can generate layering to avoid system in long-term placement process
And precipitating, and solve the problems, such as that sour milk beverage easily has that raw material availability is low, acidity is excessive during the preparation process.
It should be understood that above general description and following detailed description be only it is exemplary and explanatory, not
The application can be limited.
Detailed description of the invention
In order to illustrate more clearly of the technical solution of the application, letter will be made to attached drawing needed in the embodiment below
Singly introduce, it should be apparent that, for those of ordinary skills, without creative efforts, also
Other drawings may be obtained according to these drawings without any creative labor.
Fig. 1 is a kind of flow diagram of the preparation method of mesona sour milk beverage provided by the invention.
Specific embodiment
In order to make those skilled in the art better understand the technical solutions in the application, below in conjunction with the application reality
The attached drawing in example is applied, the technical scheme in the embodiment of the application is clearly and completely described, it is clear that described implementation
Example is only some embodiments of the present application, rather than whole embodiments.Based on the embodiment in the application, the common skill in this field
The application protection all should belong in art personnel every other embodiment obtained without making creative work
Range.
Please refer to attached drawing 1, wherein Fig. 1 is that the preparation flow of mesona sour milk beverage provided in an embodiment of the present invention is illustrated
Figure.The description of following specific embodiments is based on attached drawing 1.
As can be seen from Figure 1, the preparation method of a kind of mesona sour milk beverage provided by the present application, comprising:
S01: mesona juice is prepared according to mesona；
S02: Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii；
S03: mixing pulp is prepared according to pawpaw, Noni fruit, butter fruit and Cranberry；
S04: fermentation base-material is obtained according to whole-fat milk powder, leavening, oligofructose and stabilising emulsifier, in which:
Whole-fat milk powder, oligofructose and stabilising emulsifier are mixed and are slowly added into emulsification shearing tank, the emulsification is cut
It cuts and fills the pure water that temperature is 85-90 DEG C in tank；Whole-fat milk powder, oligofructose and stabilising emulsifier and the pure water are turning
Speed is emulsification pretreatment under conditions of 1440-1800r/min, obtains reconstituted milk, generates when the reconstituted milk is centrifuged without solid matter；
Into the reconstituted milk, inoculating starter obtains acidified milk and adds a little carbonic acid into acidified milk after the 12h that ferments
Calcium；
The acidified milk after addition calcium carbonate is demulsified to obtain fermentation base-material；
S05: lactic acid and the Siraitia grosvenorii concentrate are subjected to pasteurization；
S06: the mesona juice, the mixing pulp, the Siraitia grosvenorii concentrate are added in the fermentation base-material, adopted
With the softened water constant volume of sterilizing, mixed serum a is formed；
S07: being added pH adjusting agent into the mixed serum a, and the pH of the mixed serum a is adjusted to 3.8-4.2, shape
At mixed serum b；
S08: by the mixed serum b by it is described emulsification shearing tank shearing and it is high-pressure homogeneous after obtain mesona lactic acid
Bacteria beverage.
Embodiment 1:
This application provides a kind of mesona sour milk beverage, the mesona sour milk beverage prepares raw material according to quality point
Number includes:
20 parts of base-material of fermentation, 20 parts of mesona juice, 10 parts of pulp of mixing, 0.6 part of Siraitia grosvenorii concentrate, pH adjusting agent 0.01
Part, in which:
The fermentation base-material includes: 8 parts of whole-fat milk powder according to mass fraction, 1 part of leavening, 0.5 part of oligofructose, is stablized
0.2 part of emulsifier.
Present invention also provides a kind of preparation methods of mesona sour milk beverage, which comprises
S101: mesona juice is prepared according to mesona.
It is described to include: according to mesona preparation mesona juice
The cured leaf of fresh mesona is crushed, smashed mesona cured leaf and pure water are added into cooking pot, after boiling
1h, obtained slurries cross 150 mesh mesh screens and obtain filtrate, and the sterilized softened water of the filtrate is settled to initial volume, obtains celestial being
Grass juice factor.
S102: Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii.
It is described Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii to include:
Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 6 valves, broken Siraitia grosvenorii is squeezed the juice, pomace uses water again
Elution merges fruit juice and leacheate, obtains extracting solution；
The extracting solution is centrifuged, centrifugate is obtained；
Protease reagent is added in the centrifugate to be digested, enzymolysis liquid is obtained；
The enzymolysis liquid first enzyme deactivation at 90 DEG C, then passes through the alumina chromatographic column and activated carbon chromatography of tandem
Column collects efflux；
The efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, obtains ultrafiltration filter
Liquid out；
The ultrafiltration filter liquor is less than or equal to 500 μ s/cm using the conductivity of nanofiltration membrane separating and purifying to filter liquor, obtains
Nanofiltration retentate fluid；
The nanofiltration retentate fluid concentration, obtains Siraitia grosvenorii concentrate.
S103: mixing pulp is prepared according to pawpaw, Noni fruit, butter fruit and Cranberry.
It will be cut into bulk after pawpaw, Noni fruit, butter fruit peeling deseeding, and simultaneously clean Cranberry, by treated
The softened water that sterilizing is added in the pawpaw, Noni fruit, butter fruit and Cranberry carries out defibrination, successively crosses the net of 100 mesh and 150 mesh
It shines and carries out screenings separation, collect filtrate, and the filtrate is obtained into mixing pulp after steam heating, enzyme deactivation mashing off.
S104: fermentation base-material is obtained according to whole-fat milk powder, leavening, oligofructose and stabilising emulsifier, in which:
Whole-fat milk powder, oligofructose and stabilising emulsifier are mixed and are slowly added into emulsification shearing tank, the emulsification is cut
It cuts and fills the pure water that temperature is 85 DEG C in tank；Whole-fat milk powder, oligofructose and stabilising emulsifier and the pure water are in revolving speed
For emulsification pretreatment under conditions of 1440-1800r/min, reconstituted milk is obtained, is generated when the reconstituted milk is centrifuged without solid matter；
Into the reconstituted milk, inoculating starter obtains acidified milk and adds a little carbonic acid into acidified milk after the 12h that ferments
Calcium；
The acidified milk after addition calcium carbonate is demulsified to obtain fermentation base-material.
The leavening includes lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum, cheese cream
One or more of bacillus.
S105: lactic acid and the Siraitia grosvenorii concentrate are subjected to pasteurization.
S106: the mesona juice, the mixing pulp, the Siraitia grosvenorii concentrate are added in the fermentation base-material,
Using the softened water constant volume of sterilizing, mixed serum a is formed.
S107: being added pH adjusting agent into the mixed serum a, and the pH of the mixed serum a is adjusted to 3.8, is formed
Mixed serum b.
S108: by the mixed serum b by it is described emulsification shearing tank shearing and it is high-pressure homogeneous after obtain mesona cream
Acid bacteria beverage.
Embodiment 2:
This application provides a kind of mesona sour milk beverage, the mesona sour milk beverage prepares raw material according to quality point
Number includes:
50 parts of base-material of fermentation, 40 parts of mesona juice, 25 parts of pulp of mixing, 1.4 parts of Siraitia grosvenorii concentrate, 0.1 part of pH adjusting agent,
Wherein:
The fermentation base-material includes: 15 parts of whole-fat milk powder according to mass fraction, 3 parts of leavening, 3 parts of oligofructose, is stablized
0.3 part of emulsifier.
Present invention also provides a kind of preparation methods of mesona sour milk beverage, which comprises
S201: mesona juice is prepared according to mesona.
It is described to include: according to mesona preparation mesona juice
The cured leaf of fresh mesona is crushed, smashed mesona cured leaf and pure water are added into cooking pot, after boiling
1.5h, obtained slurries cross 200 mesh mesh screens and obtain filtrate, and the sterilized softened water of the filtrate is settled to initial volume, obtains
Mesona juice.
S202: Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii.
It is described Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii to include:
Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 10 valves, broken Siraitia grosvenorii is squeezed the juice, pomace uses water again
Elution merges fruit juice and leacheate, obtains extracting solution；
The extracting solution is centrifuged, centrifugate is obtained；
Protease reagent is added in the centrifugate to be digested, enzymolysis liquid is obtained；
The enzymolysis liquid first enzyme deactivation at 90 DEG C, then passes through the alumina chromatographic column and activated carbon chromatography of tandem
Column collects efflux；
The efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, obtains ultrafiltration filter
Liquid out；
The ultrafiltration filter liquor is less than or equal to 500 μ s/cm using the conductivity of nanofiltration membrane separating and purifying to filter liquor, obtains
Nanofiltration retentate fluid；
The nanofiltration retentate fluid concentration, obtains Siraitia grosvenorii concentrate.
S203: mixing pulp is prepared according to pawpaw, Noni fruit, butter fruit and Cranberry.
It will be cut into bulk after pawpaw, Noni fruit, butter fruit peeling deseeding, and simultaneously clean Cranberry, by treated
The softened water that sterilizing is added in the pawpaw, Noni fruit, butter fruit and Cranberry carries out defibrination, successively crosses the net of 100 mesh and 150 mesh
It shines and carries out screenings separation, collect filtrate, and the filtrate is obtained into mixing pulp after steam heating, enzyme deactivation mashing off.
S204: fermentation base-material is obtained according to whole-fat milk powder, leavening, oligofructose and stabilising emulsifier, in which:
Whole-fat milk powder, oligofructose and stabilising emulsifier are mixed and are slowly added into emulsification shearing tank, the emulsification is cut
It cuts and fills the pure water that temperature is 85-90 DEG C in tank；Whole-fat milk powder, oligofructose and stabilising emulsifier and the pure water are turning
Speed is emulsification pretreatment under conditions of 1440-1800r/min, obtains reconstituted milk, generates when the reconstituted milk is centrifuged without solid matter；
Into the reconstituted milk, inoculating starter obtains acidified milk and adds a little carbonic acid into acidified milk after the 12h that ferments
Calcium；
The acidified milk after addition calcium carbonate is demulsified to obtain fermentation base-material.
The leavening includes lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum, cheese cream
One or more of bacillus.
S205: lactic acid and the Siraitia grosvenorii concentrate are subjected to pasteurization.
S206: the mesona juice, the mixing pulp, the Siraitia grosvenorii concentrate are added in the fermentation base-material,
Using the softened water constant volume of sterilizing, mixed serum a is formed.
S207: being added pH adjusting agent into the mixed serum a, and the pH of the mixed serum a is adjusted to 4.2, is formed
Mixed serum b.
S208: by the mixed serum b by it is described emulsification shearing tank shearing and it is high-pressure homogeneous after obtain mesona cream
Acid bacteria beverage.
Embodiment 3:
This application provides a kind of mesona sour milk beverage, the mesona sour milk beverage prepares raw material according to quality point
Number includes:
35 parts of base-material of fermentation, 30 parts of mesona juice, 20 parts of pulp of mixing, 1.0 parts of Siraitia grosvenorii concentrate, pH adjusting agent 0.05
Part, in which:
The fermentation base-material includes: 10 parts of whole-fat milk powder according to mass fraction, and 2 parts of leavening, 1.5 parts of oligofructose, surely
Determine 0.25 part of emulsifier.
Present invention also provides a kind of preparation methods of mesona sour milk beverage, which comprises
S301: mesona juice is prepared according to mesona.
It is described to include: according to mesona preparation mesona juice
The cured leaf of fresh mesona is crushed, smashed mesona cured leaf and pure water are added into cooking pot, after boiling
1.2h, obtained slurries cross 170 mesh mesh screens and obtain filtrate, and the sterilized softened water of the filtrate is settled to initial volume, obtains
Mesona juice.
S302: Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii.
It is described Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii to include:
Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 8 valves, broken Siraitia grosvenorii is squeezed the juice, pomace uses water again
Elution merges fruit juice and leacheate, obtains extracting solution；
The extracting solution is centrifuged, centrifugate is obtained；
Protease reagent is added in the centrifugate to be digested, enzymolysis liquid is obtained；
The enzymolysis liquid first enzyme deactivation at 90 DEG C, then passes through the alumina chromatographic column and activated carbon chromatography of tandem
Column collects efflux；
The efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, obtains ultrafiltration filter
Liquid out；
The ultrafiltration filter liquor is less than or equal to 500 μ s/cm using the conductivity of nanofiltration membrane separating and purifying to filter liquor, obtains
Nanofiltration retentate fluid；
The nanofiltration retentate fluid concentration, obtains Siraitia grosvenorii concentrate.
S303: mixing pulp is prepared according to pawpaw, Noni fruit, butter fruit and Cranberry.
It will be cut into bulk after pawpaw, Noni fruit, butter fruit peeling deseeding, and simultaneously clean Cranberry, by treated
The softened water that sterilizing is added in the pawpaw, Noni fruit, butter fruit and Cranberry carries out defibrination, successively crosses the net of 100 mesh and 150 mesh
It shines and carries out screenings separation, collect filtrate, and the filtrate is obtained into mixing pulp after steam heating, enzyme deactivation mashing off.
S304: fermentation base-material is obtained according to whole-fat milk powder, leavening, oligofructose and stabilising emulsifier, in which:
Whole-fat milk powder, oligofructose and stabilising emulsifier are mixed and are slowly added into emulsification shearing tank, the emulsification is cut
It cuts and fills the pure water that temperature is 85-90 DEG C in tank；Whole-fat milk powder, oligofructose and stabilising emulsifier and the pure water are turning
Speed is emulsification pretreatment under conditions of 1440-1800r/min, obtains reconstituted milk, generates when the reconstituted milk is centrifuged without solid matter；
Into the reconstituted milk, inoculating starter obtains acidified milk and adds a little carbonic acid into acidified milk after the 12h that ferments
Calcium；
The acidified milk after addition calcium carbonate is demulsified to obtain fermentation base-material.
The leavening includes lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum, cheese cream
One or more of bacillus.
S305: lactic acid and the Siraitia grosvenorii concentrate are subjected to pasteurization.
S306: the mesona juice, the mixing pulp, the Siraitia grosvenorii concentrate are added in the fermentation base-material,
Using the softened water constant volume of sterilizing, mixed serum a is formed.
S307: being added pH adjusting agent into the mixed serum a, and the pH of the mixed serum a is adjusted to 4, is formed mixed
Close slurries b.
S308: by the mixed serum b by it is described emulsification shearing tank shearing and it is high-pressure homogeneous after obtain mesona cream
Acid bacteria beverage.
Since embodiment of above is that reference combination is illustrated on other modes, have between different embodiments
There is identical part, identical, similar part may refer to each other between each embodiment in this specification.Herein no longer in detail
It illustrates.
Those skilled in the art will readily occur to its of the application after considering specification and practicing the disclosure invented here
His embodiment.This application is intended to cover any variations, uses, or adaptations of the invention, these modifications, purposes or
Person's adaptive change follows the general principle of the application and including the undocumented common knowledge in the art of the application
Or conventional techniques.The description and examples are only to be considered as illustrative, and the true scope and spirit of the application are wanted by right
The content asked is pointed out.
Above-described the application embodiment does not constitute the restriction to the application protection scope.
Claims (8)
1. a kind of preparation method of mesona sour milk beverage, which is characterized in that the described method includes:
S01: mesona juice is prepared according to mesona；
S02: Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii；
S03: mixing pulp is prepared according to pawpaw, Noni fruit, butter fruit and Cranberry；
S04: fermentation base-material is obtained according to whole-fat milk powder, leavening, oligofructose and stabilising emulsifier, in which:
Whole-fat milk powder, oligofructose and stabilising emulsifier are mixed and are slowly added into emulsification shearing tank, tank is sheared in the emulsification
In to fill temperature be 85-90 DEG C of pure water；Whole-fat milk powder, oligofructose and stabilising emulsifier and the pure water are in revolving speed
Emulsification pretreatment under conditions of 1440-1800r/min obtains reconstituted milk, generates when the reconstituted milk is centrifuged without solid matter；
Into the reconstituted milk, inoculating starter obtains acidified milk and adds a little calcium carbonate into acidified milk after the 12h that ferments；
The acidified milk after addition calcium carbonate is demulsified to obtain fermentation base-material；
S05: lactic acid and the Siraitia grosvenorii concentrate are subjected to pasteurization；
S06: the mesona juice, the mixing pulp, the Siraitia grosvenorii concentrate are added in the fermentation base-material, using going out
The softened water constant volume of bacterium forms mixed serum a；
S07: being added pH adjusting agent into the mixed serum a, and the pH of the mixed serum a is adjusted to 3.8-4.2, is formed mixed
Close slurries b；
S08: by the mixed serum b by it is described emulsification shearing tank shearing and it is high-pressure homogeneous after obtain mesona lactic acid bacteria drink
Material.
2. preparation method according to claim 1, which is characterized in that described to include: according to mesona preparation mesona juice
The cured leaf of fresh mesona is crushed, smashed mesona cured leaf and pure water are added into cooking pot, rear 1- is boiled
1.5h, obtained slurries cross 150-200 mesh mesh screen and obtain filtrate, and the sterilized softened water of the filtrate is settled to initial volume,
Obtain mesona juice.
3. preparation method according to claim 1, which is characterized in that described to prepare Siraitia grosvenorii concentrate packet according to Siraitia grosvenorii
It includes:
Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 6-10 valve, broken Siraitia grosvenorii is squeezed the juice, pomace is drenched with water again
It washes, merges fruit juice and leacheate, obtain extracting solution；
The extracting solution is centrifuged, centrifugate is obtained；
Protease reagent is added in the centrifugate to be digested, enzymolysis liquid is obtained；
The enzymolysis liquid first enzyme deactivation at 90 DEG C, then passes through the alumina chromatographic column and activated carbon chromatography column of tandem, receives
Collect efflux；
The efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, ultrafiltration is obtained and filters out
Liquid；
The ultrafiltration filter liquor is less than or equal to 500 μ s/cm using the conductivity of nanofiltration membrane separating and purifying to filter liquor, obtains nanofiltration
Trapped fluid；
The nanofiltration retentate fluid concentration, obtains Siraitia grosvenorii concentrate.
4. preparation method according to claim 1, which is characterized in that described according to pawpaw, Noni fruit, butter fruit and climing
More the certain kind of berries preparation mixing pulp include:
It will be cut into bulk after pawpaw, Noni fruit, butter fruit peeling deseeding, and simultaneously clean Cranberry, described in treated
The softened water that sterilizing is added in pawpaw, Noni fruit, butter fruit and Cranberry carries out defibrination, successively cross 100 mesh and 150 mesh net shine into
The separation of row screenings collects filtrate, and the filtrate is obtained mixing pulp after steam heating, enzyme deactivation mashing off.
5. preparation method according to claim 1, which is characterized in that described according to whole-fat milk powder, leavening, oligofructose
And stabilising emulsifier obtains fermentation base-material further include:
The leavening includes lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum, Lactobacillus casei
One or more of.
6. a kind of mesona sour milk beverage, which is characterized in that the mesona sour milk beverage prepares raw material according to mass fraction
Include:
Base-material 20-50 parts of fermentation, 20-40 parts of mesona juice, pulp 10-25 parts of mixing, 0.6-1.4 parts of Siraitia grosvenorii concentrate, pH tune
Agent 0.01-0.1 parts of section, in which:
The fermentation base-material includes: 8-15 parts of whole-fat milk powder according to mass fraction, and 1-3 parts of leavening, 0.5-3 parts of oligofructose,
0.2-0.3 parts of stabilising emulsifier.
7. mesona sour milk beverage according to claim 6, which is characterized in that the preparation of the mesona sour milk beverage is former
Material according to mass fraction includes:
35 parts of base-material of fermentation, mixes 20 parts of pulp, 1 part of Siraitia grosvenorii concentrate, 0.05 part of pH adjusting agent by 30 parts of mesona juice, in which:
The fermentation base-material includes: 12 parts of whole-fat milk powder according to mass fraction, 2 parts of leavening, 1.5 parts of oligofructose, stablizes cream
0.25 part of agent.
8. mesona sour milk beverage according to claim 6, which is characterized in that the pH adjusting agent includes citric acid or cream
Acid, the stabilising emulsifier include sodium carboxymethylcellulose and pectin, in which:
The mass parts ratio of the sodium carboxymethylcellulose and the pectin is 1:2.
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