CN109329424A - A kind of banana whey beverage and preparation method thereof - Google Patents
A kind of banana whey beverage and preparation method thereof Download PDFInfo
- Publication number
- CN109329424A CN109329424A CN201811581846.3A CN201811581846A CN109329424A CN 109329424 A CN109329424 A CN 109329424A CN 201811581846 A CN201811581846 A CN 201811581846A CN 109329424 A CN109329424 A CN 109329424A
- Authority
- CN
- China
- Prior art keywords
- banana
- milk
- conditions
- whey beverage
- under
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 87
- 235000013361 beverage Nutrition 0.000 title claims abstract description 51
- 239000005862 Whey Substances 0.000 title claims abstract description 50
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 50
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 240000005561 Musa balbisiana Species 0.000 title 1
- 241000234295 Musa Species 0.000 claims abstract description 106
- 235000013336 milk Nutrition 0.000 claims abstract description 42
- 239000008267 milk Substances 0.000 claims abstract description 42
- 210000004080 milk Anatomy 0.000 claims abstract description 42
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 40
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 40
- 235000013618 yogurt Nutrition 0.000 claims abstract description 32
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 26
- 230000001112 coagulating effect Effects 0.000 claims abstract description 21
- 235000021015 bananas Nutrition 0.000 claims abstract description 19
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 238000011049 filling Methods 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 230000004913 activation Effects 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 13
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 12
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 8
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims description 6
- 239000005977 Ethylene Substances 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 6
- 238000012859 sterile filling Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 10
- 239000003205 fragrance Substances 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 230000035622 drinking Effects 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 239000000706 filtrate Substances 0.000 abstract 1
- 239000002068 microbial inoculum Substances 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 240000001046 Lactobacillus acidophilus Species 0.000 description 12
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 12
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 230000000694 effects Effects 0.000 description 9
- 241000196324 Embryophyta Species 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
- 241000186000 Bifidobacterium Species 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 210000002615 epidermis Anatomy 0.000 description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 229910052742 iron Inorganic materials 0.000 description 5
- 239000008101 lactose Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 241000193830 Bacillus <bacterium> Species 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 241000233866 Fungi Species 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 230000003115 biocidal effect Effects 0.000 description 3
- 210000004556 brain Anatomy 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000004083 survival effect Effects 0.000 description 3
- 229960003495 thiamine Drugs 0.000 description 3
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 108010062877 Bacteriocins Proteins 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 201000010538 Lactose Intolerance Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 206010057190 Respiratory tract infections Diseases 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 108010038836 acidolin Proteins 0.000 description 2
- 230000008485 antagonism Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000000941 bile Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 235000021472 generally recognized as safe Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000036651 mood Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 102100035882 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002444 Exopolysaccharide Polymers 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000291473 Musa acuminata Species 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- LXNHXLLTXMVWPM-UHFFFAOYSA-N Vitamin B6 Natural products CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000001745 anti-biotin effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 102000005936 beta-Galactosidase Human genes 0.000 description 1
- 108010005774 beta-Galactosidase Proteins 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 235000020415 coconut juice Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 244000000053 intestinal parasite Species 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 230000007472 neurodevelopment Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 210000004885 white matter Anatomy 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
- 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
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of banana whey beverages and preparation method thereof, which is prepared from the following raw materials in parts by weight: 10~30 parts of banana, 90~100 parts of milk, 1~10 part of coconut albumen juice, 1~3 part of fermenting agent.The present invention will first sterilize spare after banana slurrying, fresh milk and coconut albumen juice are deployed, the microbial inoculum of access activation ferments, it is deployed and is filtered again, obtained filtrate is filling up to banana whey beverage, coagulating type bananas yoghourt can be obtained after carrying out anaerobic fermentation in filter residue, and the utilization rate to raw material can be improved, and enriches the diversity of dairy produce.Banana whey beverage produced by the present invention is homogeneous, delicate mouthfeel, sweet and sour taste, nutrient health, milk is strong, has banana, the fragrance of coconut meat and the distinctive flavour of lactobacillus-fermented concurrently, can cause the appetite of people well, long-term drinking can build up health, and be conducive to human health.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of banana whey beverage and preparation method thereof.
Background technique
Whey is the byproduct of Milk Processing Plant, and 1 kilogram of cheese of every production is with regard to 9 kilograms of wheys of by-product.Contain egg in whey
The utilities such as white matter, carbohydrate, inorganic salts, vitamin have certain medication characteristic, can eat after pretreatment
It is used in product, beverage can also be produced.At present whey beverage it is general there are three types of: (1) allotment type whey beverage, by a certain amount of cream
It is directly deployed with a certain amount of fruit juice or the progress of other supplementary materials clearly；(2) albumen clear beverage, it is main using acidification or
Heating means makes protein precipitation, then carry out being processed into beverage；(3) fermented type whey beverage, it is raw by microbial fermentation
A kind of drink form of output, wherein the research of albumen clear beverage is more.Lactose content in whey is higher, fermented type whey
Beverage reduces the lactose yield in whey by fermentation process, prevents lactose intolerance, while also improving protein and disappearing
Change absorptivity.Fermented type whey beverage has the characteristics that raw material sources are abundant, product nutritive value is high, technical process is simple, also
With preferable bioactivity, development prospect is boundless.
Banana (scientific name:Musa nana Lour.) Musaceae banana, and refer to its fruit, extensive kind of torrid areas
It plants.Banana pulp is fragrant and sweet smooth, is one of favorite fruit of people.Banana is starchiness beneficial fruit abundant, sweet in flavor cold in nature,
Can clearing away heat and moistening the bowels, promote enterogastric peristalsis.Banana category high heat fruit, according to analyzing the calorific value of every 100 grams of pulp up to 91 kilocalories.It is fragrant
Any of several broadleaf plants pulp nutritive value is quite high, every 20 grams of 100 grams of pulp carbohydrate containings, 1.2 grams of protein, 0.6 gram of fat, also containing a variety of
Microelement and vitamin, can help it is of flaccid muscles, make one body and mind pleasure, and have certain effect of weight reducing.Wherein vitamin A
It can promote growth, build up one's resistance to disease, be to maintain normal fecundity and eyesight institute required；Thiamine is resistant to tinea pedis
Disease promotes appetite, aid digestion, protection nervous system；Riboflavin can promote human normal growth and development.German researchers' table
Show, the substances such as pantothenic acid contained in banana, brain can be promoted to secrete interior coffee chemical substance, depression can be controlled and mood is uneasy, mitigated
Nervous mood improves working efficiency, reduces fatigue.Banana is rich in potassium and magnesium, and potassium can prevent blood pressure rising and muscle cramp,
Magnesium then has the effect of eliminating fatigue.Banana also promotes enterogastric peristalsis, relax bowel and defecation, moistening lung to arrest cough, clearing heat and detoxicating, aid digestion
With the effect of nourishing.Banana is easy digestion, absorbs, and can securely eat from child to the elderly, and feeds balanced nutrition.
Summary of the invention
The object of the present invention is to provide a kind of banana whey beverage and preparation method thereof, the banana whey beverage quality is equal
Even, delicate mouthfeel, sweet and sour taste, nutrient health, milk is strong, and it is peculiar to have banana, the fragrance of coconut meat and lactobacillus-fermented concurrently
Flavour, the appetite of people can be caused well, be rich in beneficial bacterium, long-term drinking can build up health, and be conducive to human health.
The invention is realized by the following technical scheme:
A kind of banana whey beverage, is prepared from the following raw materials in parts by weight: 10~30 parts of banana, 90~100 parts of milk, and coconut
1~10 part, 1~3 part of fermenting agent of slurry.
The banana whey beverage, preparation method includes the following steps:
(1) prepared by banana pulp: ninety percent ripe banana of selection, with the ethylene gas that concentration is 50~100mg/L at 20~25 DEG C
It accelerates the ripening, until banana skin has black splotch appearance, peeling after being homogenized pulp, is instantaneously gone out under the conditions of 105~120 DEG C
60~90s of bacterium, is rapidly cooled to room temperature, spare after sterile filling；
There is black splotch and illustrates banana full maturity in epidermis, and taste and flavor is best at this time, contains in immature banana
A large amount of tannic acids easily lead to constipation, and tanin content substantially reduces after maturation, therefore epidermis occurs being the best edible of banana when blackspot
Opportunity.
(2) milk is deployed: coconut albumen juice, homogeneous under the conditions of 10~20Mpa, in 130~150 DEG C of conditions being added in fresh milk
5~15s of lower sterilizing, is cooled to room temperature, obtains blending milk, spare；
(3) inoculation fermentation: the fermenting agent after activation is linked into the blending milk after sterilizing, is fermented under the conditions of 38~42 DEG C
10~14h obtains yoghurt；
(4) allotment filtering: the banana pulp after sterilizing is added in the yoghurt after fermentation, after homogenate, uses 300~500 mesh
Strainer filtering, collect filtered liquid, as banana whey beverage；Resulting filter residue is used to prepare coagulating type banana acid
Milk；
(5) filling: the resulting banana whey beverage of step (4) is filling in an aseptic environment, it is protected under the conditions of being transferred to 2~4 DEG C
Deposit to get.
Coconut albumen juice described in step (2) the preparation method comprises the following steps: fresh old coconut meat is cleaned up after suitable quantity of water is added
It smashs to pieces, mill, be filtered, obtain coconut albumen juice.Coconut meat sweet in flavor and neutral in nature, containing special fragrance, have strengthen the spleen and stomach, QI invigorating is dispelled
The effect of wind, the infantile malnutrition due to digestive disturbances or intestinalparasites that disappears desinsection；Coconut meat contains a large amount of protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, dimension
Raw element C, potassium, calcium, magnesium etc. contain sugared part, vitamin b1, vitamin b2, vitamin c etc. in cocounut oil.Coconut meat color is white as a jade, fragrance
Cunning is crisp；The refrigerant sweetness of coconut juice is the good fruit of deliciousness suitable for people of all ages.
Fermenting agent described in step (3) are as follows: lactobacillus acidophilus, streptococcus thermophilus, lactobacillus bulgaricus, newborn bifid bar
Bacterium is mixed according to arbitrary proportion.
Coagulating type bananas yoghourt described in step (4) the preparation method comprises the following steps: the filter residue that step (4) is obtained in gnotobasis
Under be filled in packing container, ferment 6~12h under the conditions of 10~15 DEG C, saves under the conditions of being then transferred into 2~4 DEG C many
In 48h, coagulating type bananas yoghourt can be obtained.
Banana whey beverage and coagulating type bananas yoghourt of the present invention can be added as needed suitable during the preparation process
The white granulated sugar of amount adjusts sweet taste.
Lactobacillus acidophilus used in the present invention (Lactobacillus acidophilus) belong to lactobacillus, gram
The end of positive bacillus, bar is rounded, is primarily present in small intestine, discharges lactic acid, and acetic acid and some pairs of harmful bacterias work anti-
Rhzomorph.Lactobacillus acidophilus can secrete antibiotin substance acidolin(acidolin), bacillus acidophilus element
(acidophilin), lactein (1aetocidon)), there is antagonism to pathogenic microorganisms, intestinal flora can be adjusted
Balance inhibits the proliferation of enteron aisle undesirable microorganism, has good nutrition health-care functions.Lactobacillus acidophilus survival rate one under one's belt
As can reach 80%, in the entire gastrointestinal tract of human body, " from top to down " adjust micro-ecological environment can also discharge beneficial bifidobacteria
Deng the substance of other growth of probiotics, increases the quantity of big enteral probiotics, enhances their vitality.Lactobacillus acidophilus and double
After discrimination bacillus is fermented in enteron aisle, lactic acid and acetic acid also can produce, can improve the utilization rate of calcium, phosphorus, iron, promote iron and vitamin
The absorption of D generates vitamin K and vitamin B, can also reduce the absorption of cholesterol, and can reduce the injury of Radiation On Human body.
Streptococcus thermophilus (Streptococcus thermophilus) it is a kind of aerobic gram-positive bacteria, with two
Oval type is the long-chain that a pair of coccus is linked to be about 0.7~0.9 micron.Streptococcus thermophilus is considered as " generally recognized as safe
(GRAS) " ingredient is widely used in some important fermented dairy products of production, can produce exocellular polysaccharide, bacteriocin and vitamin, real
It is illustrated with health effect, transport activity and certain gastrointestinal tract adhesiveness in verifying.Streptococcus thermophilus can improve enteron aisle micro-loop
Border promotes enterocinesia that pathogen is prevented to be colonized, and secreting bacteria element inhibits the growth of pathogen；It can inhibit cholesterol biosynthesis enzyme activity
Property, reduce serum cholesterol levels, the adjustable control blood pressure of bacterium tunning；Its polysaccharide generated, bacteriocin, lactic acid
Etc. effect with anti-tumor activity, by activating body immune system, inhibit the mutation of cell to resist the generation of tumour；It can
The excessive ultra-oxygen anion free radical generated in internal metabolic process can be removed by generating superoxide dismutase (SOD), be delayed
Aging；It can produce beta galactosidase, the people of lactose intolerance can be helped to digest lactose；Acid of the streptococcus thermophilus in PH6.8
Survival rate in property solution is 100%, and the survival rate in the acid solution of PH3 is approximately 70%, additionally it is possible in the gallbladder of higher concentration
It survives in juice, the distal end of small intestine can be reached from the damage of bile in vivo；Streptococcus thermophilus can also greatly shorten acid
The curdled milk time of milk；It can largely generate during the fermentation exocellular polysaccharide (Exopolysaccharide, EPS), it is extracellular
Polysaccharide polymer increases the viscosity of acidified milk as thickener, gelling agent and improves the quality of Yoghourt.
Lactobacillus bulgaricus (Lactobacillus bulgaricus) one kind for belonging to Bacillus acidi lactici, because its strain produces
The features such as ground, microbiologic properties, excellent efficiency, is named as lactobacillus delbruockii subspecies bulgaricus by microbiologist, referred to as protects
Add Leah lactobacillus.Lactobacillus bulgaricus can lactose fermenters, lactose first resolved into glucose and galactolipin, finally it is become
At lactic acid.The galactolipin and glucose of generation, are easy to be absorbed by the body, and still needed for human brain and neurodevelopment, especially to baby
Youngster's brain growth is beneficial；Generated lactic acid can promote gastric content to empty, and reduce hyperhydrochloria secretion, improve calcium, phosphorus, iron
Utilization rate inhibits the harmful bacteria in stomach and intestine.Lactobacillus bulgaricus can also decompose lactoprotein, generate peptide and amino acid, be easy to
Human consumption, absorption improve the utilization rate of albumen.Lactobacillus bulgaricus can generate special fragrance in fermentation, make acid
Milk has a kind of unique flavor.Lactobacillus bulgaricus can also generate a variety of antibiotic, these antibiotic congratulate salmonella, will
Salmonella, staphylococcus, aerobic bud pole bacterium, fusiform bacteria, pseudomonad etc. have antagonism.
Bifidobacterium lactis also known as bifidobacterium lactis BB-12, category bifidobacterium strain (Bifidobacterium), animal it is double
Discrimination bacillus cream bifid subspecies are unique bifidobacterium strains for obtaining complete genome sequence.Bifidobacterium be a kind of lactic acid generate, leather
Lan Shi is positive, without sporogenesis, no motion of anaerobic bacteria.Bifidobacterium BB-12 is a kind of the rod-shaped of negative catalase
Bacterium, acid and Bile tolerance with good fermentative activity, stability and height, can be survived by gastrointestinal tract, and
It can maintain the gastrointestinal bacterial flora of health.Research has shown that it can improve function of intestinal canal, prevents diarrhea, and can be reduced antibiotic
The side effect for the treatment of can improve body to the resistance of common respiratory tract infection, while reduce the morbidity of acute respiratory infection
Rate.Bifidobacterium lactis can produce lactic acid and acetic acid after the fermentation of human body enteral, can improve body to the benefit of mineral element such as calcium, iron
With rate, promote the absorption of iron and vitamin D.The galactolipin generated in its fermentation process, vitamin B1, B2, B6, B12 and the third ammonia
Nutriment necessary to the human bodies such as acid, valine, aspartic acid and threonine has important trophism for human body.
Beneficial effects of the present invention:
1, the present invention passes through strict control zymotechnique, and banana whey beverage obtained, color is soft, homogeneous, mouthfeel is thin
Greasy, sweet and sour taste, nutrient health have the fragrance and the distinctive flavour of lactobacillus-fermented of banana and coconut meat concurrently, and milk fragrance is strong,
It can cause the appetite of people well；Rich in beneficial bacterium, food additives are free of, long-term drinking can build up health, and be conducive to people
Body health.
2, banana, coconut and milk are combined by the present invention, inoculating lactobacillus acidophilus, streptococcus thermophilus, Bulgaria
Lactobacillus and bifidobacterium lactis ferment, and unique flavor, full of nutrition can also be made while preparing banana whey beverage
Coagulating type bananas yoghourt improves the utilization rate to raw material, enriches the diversity of dairy produce.
3, preparation method of the present invention is simple to operation, and raw material sources are extensive, and banana whey beverage stability obtained is good, can
Industrialization promotion is carried out, there is good development prospect.
Specific embodiment
In order to keep technical solution of the present invention and advantage clearer, below with reference to the embodiment of the present invention, to the present invention
Technical solution be clearly and completely described.
Embodiment 1
A kind of banana whey beverage, is prepared from the following raw materials in parts by weight: 10 parts of banana, 90 parts of milk, and 10 parts of coconut albumen juice, hair
1 part of yeast-like fungi agent.
The banana whey beverage, comprises the following steps:
(1) prepared by banana pulp: ninety percent ripe banana of selection, the ethylene gas for being 100mg/L with concentration accelerate the ripening at 20 DEG C, until fragrant
Any of several broadleaf plants epidermis has black splotch appearance, and peeling, after pulp is homogenized, instantaneous sterilizing 90s under the conditions of 105 DEG C is cooling rapidly
It is spare after sterile filling to room temperature；
(2) milk is deployed: coconut albumen juice being added in fresh milk, homogeneous under the conditions of 10Mpa, sterilize 5s under the conditions of 150 DEG C, cooling
To room temperature, blending milk is obtained, it is spare；
(3) inoculation fermentation: the fermenting agent after activation is linked into the blending milk after sterilizing, and ferment 13h under the conditions of 40 DEG C,
Obtain yoghurt；
(4) allotment filtering: the banana pulp after sterilizing is added in the yoghurt after fermentation, after homogenate, uses the strainer of 300 mesh
Filtering, collects filtered liquid, as banana whey beverage；Resulting filter residue is used to prepare coagulating type bananas yoghourt；
(5) filling: the resulting banana whey beverage of step (4) is filling in an aseptic environment, it is saved under the conditions of being transferred to 4 DEG C,
To obtain the final product.
Coconut albumen juice described in step (2) the preparation method comprises the following steps: fresh old coconut meat is cleaned up after suitable quantity of water is added
It smashs to pieces, mill, be filtered, obtain coconut albumen juice.
Fermenting agent described in step (3) are as follows: lactobacillus acidophilus, streptococcus thermophilus, lactobacillus bulgaricus, newborn bifid bar
Bacterium is mixed according to arbitrary proportion.
Coagulating type bananas yoghourt described in step (4) the preparation method comprises the following steps: the filter residue that step (4) is obtained in gnotobasis
Under be filled in packing container, ferment 12h under the conditions of 10 DEG C, under the conditions of being then transferred into 4 DEG C save be no less than 48h
Obtain coagulating type bananas yoghourt.
Embodiment 2
A kind of banana whey beverage, is prepared from the following raw materials in parts by weight: 20 parts of banana, 95 parts of milk, and 5 parts of coconut albumen juice, hair
2 parts of yeast-like fungi agent.
The banana whey beverage, comprises the following steps:
(1) prepared by banana pulp: ninety percent ripe banana of selection, the ethylene gas for being 80mg/L with concentration accelerate the ripening at 24 DEG C, until fragrant
Any of several broadleaf plants epidermis has black splotch appearance, and peeling, after pulp is homogenized, instantaneous sterilizing 80s under the conditions of 115 DEG C is cooling rapidly
It is spare after sterile filling to room temperature；
(2) milk is deployed: coconut albumen juice being added in fresh milk, homogeneous under the conditions of 15Mpa, sterilize 12s under the conditions of 135 DEG C, cold
But to room temperature, blending milk is obtained, it is spare；
(3) inoculation fermentation: the fermenting agent after activation is linked into the blending milk after sterilizing, and ferment 12h under the conditions of 40 DEG C,
Obtain yoghurt；
(4) allotment filtering: the banana pulp after sterilizing is added in the yoghurt after fermentation, after homogenate, uses the strainer of 400 mesh
Filtering, collects filtered liquid, as banana whey beverage；Resulting filter residue is used to prepare coagulating type bananas yoghourt；
(5) filling: the resulting banana whey beverage of step (4) is filling in an aseptic environment, it is saved under the conditions of being transferred to 4 DEG C,
To obtain the final product.
Coconut albumen juice described in step (2) the preparation method comprises the following steps: fresh old coconut meat is cleaned up after suitable quantity of water is added
It smashs to pieces, mill, be filtered, obtain coconut albumen juice.
Fermenting agent described in step (3) are as follows: lactobacillus acidophilus, streptococcus thermophilus, lactobacillus bulgaricus, newborn bifid bar
Bacterium is mixed according to arbitrary proportion.
Coagulating type bananas yoghourt described in step (4) the preparation method comprises the following steps: the filter residue that step (4) is obtained in gnotobasis
Under be filled in packing container, ferment 9h under the conditions of 12 DEG C, under the conditions of being then transferred into 4 DEG C save be no less than 48h, can obtain
To coagulating type bananas yoghourt.
Embodiment 3
A kind of banana whey beverage, is prepared from the following raw materials in parts by weight: 30 parts of banana, 100 parts of milk, and 1 part of coconut albumen juice, hair
3 parts of yeast-like fungi agent.
The banana whey beverage, comprises the following steps:
(1) prepared by banana pulp: ninety percent ripe banana of selection, the ethylene gas for being 60mg/L with concentration accelerate the ripening at 22 DEG C, until fragrant
Any of several broadleaf plants epidermis has black splotch appearance, and peeling, after pulp is homogenized, instantaneous sterilizing 70s under the conditions of 110 DEG C is cooling rapidly
It is spare after sterile filling to room temperature；
(2) milk is deployed: coconut albumen juice being added in fresh milk, homogeneous under the conditions of 18Mpa, sterilize 8s under the conditions of 140 DEG C, cooling
To room temperature, blending milk is obtained, it is spare；
(3) inoculation fermentation: the fermenting agent after activation is linked into the blending milk after sterilizing, and ferment 10h under the conditions of 42 DEG C,
Obtain yoghurt；
(4) allotment filtering: the banana pulp after sterilizing is added in the yoghurt after fermentation, after homogenate, uses the strainer of 450 mesh
Filtering, collects filtered liquid, as banana whey beverage；Resulting filter residue is used to prepare coagulating type bananas yoghourt；
(5) filling: the resulting banana whey beverage of step (4) is filling in an aseptic environment, it is saved under the conditions of being transferred to 4 DEG C,
To obtain the final product.
Coconut albumen juice described in step (2) the preparation method comprises the following steps: fresh old coconut meat is cleaned up after suitable quantity of water is added
It smashs to pieces, mill, be filtered, obtain coconut albumen juice.
Fermenting agent described in step (3) are as follows: lactobacillus acidophilus, streptococcus thermophilus, lactobacillus bulgaricus, newborn bifid bar
Bacterium is mixed according to arbitrary proportion.
Coagulating type bananas yoghourt described in step (4) the preparation method comprises the following steps: the filter residue that step (4) is obtained in gnotobasis
Under be filled in packing container, ferment 6h under the conditions of 15 DEG C, under the conditions of being then transferred into 4 DEG C save be no less than 48h, can obtain
To coagulating type bananas yoghourt.
Embodiment 4
A kind of banana whey beverage, is prepared from the following raw materials in parts by weight: 25 parts of banana, 94 parts of milk, and 6 parts of coconut albumen juice, hair
2.4 parts of yeast-like fungi agent.
The banana whey beverage, comprises the following steps:
(1) prepared by banana pulp: ninety percent ripe banana of selection, the ethylene gas for being 50mg/L with concentration accelerate the ripening at 25 DEG C, until fragrant
Any of several broadleaf plants epidermis has black splotch appearance, and peeling, after pulp is homogenized, instantaneous sterilizing 60s under the conditions of 120 DEG C is cooling rapidly
It is spare after sterile filling to room temperature；
(2) milk is deployed: coconut albumen juice being added in fresh milk, homogeneous under the conditions of 20Mpa, sterilize 5s under the conditions of 130 DEG C, cold
But to room temperature, blending milk is obtained, it is spare；
(3) inoculation fermentation: the fermenting agent after activation is linked into the blending milk after sterilizing, and ferment 14h under the conditions of 38 DEG C,
Obtain yoghurt；
(4) allotment filtering: the banana pulp after sterilizing is added in the yoghurt after fermentation, after homogenate, uses the strainer of 500 mesh
Filtering, collects filtered liquid, as banana whey beverage；Resulting filter residue is used to prepare coagulating type bananas yoghourt；
(5) filling: the resulting banana whey beverage of step (4) is filling in an aseptic environment, it is saved under the conditions of being transferred to 4 DEG C,
To obtain the final product.
Coconut albumen juice described in step (2) the preparation method comprises the following steps: fresh old coconut meat is cleaned up after suitable quantity of water is added
It smashs to pieces, mill, be filtered, obtain coconut albumen juice.
Fermenting agent described in step (3) are as follows: lactobacillus acidophilus, streptococcus thermophilus, lactobacillus bulgaricus, newborn bifid bar
Bacterium is mixed according to arbitrary proportion.
Coagulating type bananas yoghourt described in step (4) the preparation method comprises the following steps: the filter residue that step (4) is obtained in gnotobasis
Under be filled in packing container, ferment 10h under the conditions of 14 DEG C, under the conditions of being then transferred into 4 DEG C save be no less than 48h
Obtain coagulating type bananas yoghourt.
Banana whey beverage made from the embodiment of the present invention meets food-related standards through detecting.Banana cream obtained
Clear sensory evaluation of the beverage through 100 people, statistical result (each full marks is 10 points) are as follows:
| Project | Standards of grading | Comprehensive score |
| Mouthfeel | It is delicate mouthfeel, tasty and refreshing, it is sour-sweet moderate； | 9.7 |
| Structural state | Tissue is fine and smooth, uniform, and bubble-free, the impurity being visible by naked eyes does not generate precipitating； | 9.6 |
| Smell | It gives off a strong fragrance, salubrious pleasant, free from extraneous odour, has whey beverage and the peculiar fragrance of banana, and fragrant with light coconut； | 9.8 |
| Color | Pure color, uniformity are milky white or yellowish； | 9.8 |
Product obtained by the present invention is sealed under the conditions of being placed in 2~4 DEG C, and guaranteeing the quality is 3~4 weeks, every within the shelf-life
Organoleptic indicator and physical and chemical index meet relevant criterion.
Claims (4)
1. a kind of banana whey beverage, it is characterised in that: be prepared from the following raw materials in parts by weight: 10~30 parts of banana, milk
90~100 parts, 1~10 part of coconut albumen juice, 1~3 part of fermenting agent；
The banana whey beverage, preparation method includes the following steps:
(1) prepared by banana pulp: ninety percent ripe banana of selection, with the ethylene gas that concentration is 50~100mg/L at 20~25 DEG C
It accelerates the ripening, until banana skin has black splotch appearance, peeling after being homogenized pulp, is instantaneously gone out under the conditions of 105~120 DEG C
60~90s of bacterium, is rapidly cooled to room temperature, spare after sterile filling；
(2) milk is deployed: coconut albumen juice being added in fresh milk, homogeneous under the conditions of 10~20Mpa goes out under the conditions of 130~150 DEG C
5~15s of bacterium, is cooled to room temperature, and obtains blending milk, spare；
(3) inoculation fermentation: the fermenting agent after activation is linked into the blending milk after sterilizing, is fermented under the conditions of 38~42 DEG C
10~14h obtains yoghurt；
(4) allotment filtering: the banana pulp after sterilizing is added in the yoghurt after fermentation, after homogenate, uses 300~500 mesh
Strainer filtering, collect filtered liquid, as banana whey beverage；Resulting filter residue is used to prepare coagulating type banana acid
Milk；
(5) filling: the resulting banana whey beverage of step (4) is filling in an aseptic environment, it is protected under the conditions of being transferred to 2~4 DEG C
Deposit to get.
2. banana whey beverage according to claim 2, it is characterised in that: fermenting agent described in step (3) are as follows: acidophilus
Lactobacillus, streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium lactis are mixed according to arbitrary proportion.
3. banana whey beverage according to claim 2, it is characterised in that: coagulating type bananas yoghourt described in step (4)
The preparation method comprises the following steps: the filter residue that step (4) obtains is filled in packing container in an aseptic environment, under the conditions of 10~15 DEG C
Ferment 6~12h, saves under the conditions of being then transferred into 2~4 DEG C and is no less than 48h, coagulating type bananas yoghourt can be obtained.
4. banana whey beverage according to claim 1, it is characterised in that: the preparation side of coconut albumen juice described in step (2)
Method are as follows: suitable quantity of water is added after cleaning up fresh old coconut meat and smashs to pieces, mill, is filtered, obtains coconut albumen juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811581846.3A CN109329424A (en) | 2018-12-24 | 2018-12-24 | A kind of banana whey beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811581846.3A CN109329424A (en) | 2018-12-24 | 2018-12-24 | A kind of banana whey beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109329424A true CN109329424A (en) | 2019-02-15 |
Family
ID=65297226
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811581846.3A Pending CN109329424A (en) | 2018-12-24 | 2018-12-24 | A kind of banana whey beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109329424A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115606648A (en) * | 2022-09-16 | 2023-01-17 | 大理欧亚乳业有限公司 | Milk fan by-product probiotic whey beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938624A (en) * | 2015-07-06 | 2015-09-30 | 张永杰 | Set-style yogurt and preparation method thereof |
| US20180070602A1 (en) * | 2016-09-09 | 2018-03-15 | International Agriculture Group, LLC | Yogurt product from high starch fruits |
-
2018
- 2018-12-24 CN CN201811581846.3A patent/CN109329424A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938624A (en) * | 2015-07-06 | 2015-09-30 | 张永杰 | Set-style yogurt and preparation method thereof |
| US20180070602A1 (en) * | 2016-09-09 | 2018-03-15 | International Agriculture Group, LLC | Yogurt product from high starch fruits |
Non-Patent Citations (3)
| Title |
|---|
| 王薇: "香蕉制品的研究与开发", 《食品与药品》 * |
| 胡志勇: "椰子酸奶发酵工艺", 《食品与发酵工业》 * |
| 金世琳: "乳清饮料", 《软饮料工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115606648A (en) * | 2022-09-16 | 2023-01-17 | 大理欧亚乳业有限公司 | Milk fan by-product probiotic whey beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107873841B (en) | Lactic acid bacteria beverage and production process thereof | |
| CN1911118B (en) | Kefir mushroom freeze-dried powder, production method and use thereof | |
| KR101152917B1 (en) | Nutrition balanced yogurt fermented from soy bean milk and milk by kimchi and milk lactic acid bacteria complex and a method of manufacture thereof | |
| CN106509115A (en) | Double-fermentation lactic acid bacteria beverage, and preparation method thereof | |
| CN110024930A (en) | A kind of preparation method of direct putting type composite probiotics ferment type oat beverage | |
| CN102986872A (en) | Fermented egg yoghurt containing chickpeas and method for preparing egg yoghurt | |
| CN107028063A (en) | A kind of preparation method of RHIIZOMA DIOSCOREAE from Henan of China probiotic beverage | |
| CN106578064A (en) | Donkey-hide gelatin lactobacillus drink and production method thereof | |
| CN106234895A (en) | A kind of Fructus Nitraria schoberi lactacidase fermenting beverage and preparation method thereof | |
| CN109452368A (en) | A kind of coagulating type bananas yoghourt and preparation method thereof | |
| CN112120084A (en) | Low-fat low-sugar soybean yogurt and preparation method thereof | |
| CN106901106A (en) | A kind of preparation method of sterilization type fig sour milk beverage | |
| CN108902309A (en) | A kind of preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose | |
| CN104365845B (en) | A kind of preparation method of fermented type Mung Bean Milk Drink | |
| CN109221405A (en) | A kind of processing method of pueraria lobata Yoghourt | |
| CN102511565B (en) | Fermented whey drink containing L-carnitine and production method of fermented whey drink | |
| CN109393390B (en) | Fermented hawthorn pulp and preparation method thereof | |
| CN109315693B (en) | Fermented sea-buckthorn pudding and preparation method thereof | |
| CN113693205A (en) | Healthy flavored soybean milk formula and production process thereof | |
| CN101731682A (en) | Peanut protein yoghourt | |
| CN109329424A (en) | A kind of banana whey beverage and preparation method thereof | |
| CN109588493A (en) | A kind of Soybean yogurt purple potato drink and preparation method thereof | |
| CN109517767B (en) | Lactobacillus plantarum strain, soymilk produced based on fermentation of strain and production method of soymilk | |
| CN113558192A (en) | Preparation process of novel synbiotics bean dreg fermented beverage | |
| CN106343023A (en) | Fresh fruit yoghourt and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190215 |
|
| RJ01 | Rejection of invention patent application after publication |