CN109430392A - A kind of low-sugar low-fat brown lactic acid bacteria beverage and preparation method thereof - Google Patents
A kind of low-sugar low-fat brown lactic acid bacteria beverage and preparation method thereof Download PDFInfo
- Publication number
- CN109430392A CN109430392A CN201811574115.6A CN201811574115A CN109430392A CN 109430392 A CN109430392 A CN 109430392A CN 201811574115 A CN201811574115 A CN 201811574115A CN 109430392 A CN109430392 A CN 109430392A
- Authority
- CN
- China
- Prior art keywords
- low
- sugar
- lactic acid
- acid bacteria
- preparation
- 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
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 78
- 241000894006 Bacteria Species 0.000 title claims abstract description 40
- 239000004310 lactic acid Substances 0.000 title claims abstract description 39
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 39
- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 44
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 235000000346 sugar Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 17
- 239000003765 sweetening agent Substances 0.000 claims abstract description 17
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000010792 warming Methods 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 244000057717 Streptococcus lactis Species 0.000 claims description 7
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 7
- 239000004376 Sucralose Substances 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 7
- 229920001277 pectin Polymers 0.000 claims description 7
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 7
- 235000019408 sucralose Nutrition 0.000 claims description 7
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 6
- 235000021433 fructose syrup Nutrition 0.000 claims description 6
- 239000000845 maltitol Substances 0.000 claims description 6
- 235000010449 maltitol Nutrition 0.000 claims description 6
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 6
- 229940035436 maltitol Drugs 0.000 claims description 6
- 244000199866 Lactobacillus casei Species 0.000 claims description 5
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 229940017800 lactobacillus casei Drugs 0.000 claims description 5
- 230000007306 turnover Effects 0.000 claims description 5
- 241000186000 Bifidobacterium Species 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 4
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims description 4
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 3
- 241000186869 Lactobacillus salivarius Species 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 230000000295 complement effect Effects 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000003381 stabilizer Substances 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 claims 1
- 229940039696 lactobacillus Drugs 0.000 claims 1
- 230000006641 stabilisation Effects 0.000 claims 1
- 238000011105 stabilization Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 2
- 239000006041 probiotic Substances 0.000 abstract description 2
- 230000000529 probiotic effect Effects 0.000 abstract description 2
- 235000018291 probiotics Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000011497 sour milk drink Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- 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 2
- 239000005715 Fructose Substances 0.000 description 2
- 240000002605 Lactobacillus helveticus Species 0.000 description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- -1 fermented or azymic Substances 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 229940054346 lactobacillus helveticus Drugs 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 235000019890 Amylum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- LKDRXBCSQODPBY-ZXXMMSQZSA-N alpha-D-fructopyranose Chemical compound OC[C@]1(O)OC[C@@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-ZXXMMSQZSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000006317 isomerization reaction Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of low-sugar low-fat brown lactic acid bacteria beverages and preparation method thereof, method includes the following steps: pure water is heated, skimmed milk powder and reduced sugar is added, is mixed, obtains mixed liquor after standing；It is kept the temperature after the mixed liquor of above-mentioned acquisition is heated up, cooling, leavening is added and ferments, fermentation to terminal, terminates fermentation, turns over cylinder cooling, obtains feed liquid S1；Pure water is preheated, sweetener is added, is mixed, is kept the temperature after heating, is cooled to 10 DEG C hereinafter, feed liquid S1 is added, addition acidity regulator obtains feed liquid S2；Feed liquid S2 is subjected to sterile homogeneous, adds edible essence, it is filling, it refrigerates up to low-sugar low-fat brown lactic acid bacteria beverage.Low-sugar low-fat brown lactic acid bacteria beverage provided by the invention, sugared content≤5%, mouthfeel acceptance is high, viable count content >=1*108Cfu/ml is a health drink containing active probiotic, low sugar, low fat.
Description
Technical field
The present invention relates to dairy fermentation technical fields, and in particular to a kind of low-sugar low-fat brown lactic acid bacteria beverage and its preparation
Method.
Background technique
Sour milk beverage is with fresh milk (or milk powder) for primary raw material, fermented or azymic, and water and appropriate is added
The beverage for protein content >=0.7% that auxiliary material is processed into.But the height sugar of sour milk beverage in the market, sugared content >=
10%, especially brown lactic acid bacteria beverage popular at this stage are because needing to be added in process reduced sugar either high fructose corn
The reducing sugars such as slurry, so that the sugared content of entire product is higher, the sugared content of this kind of products is generally all >=12%.It is more and more
Consumer pay close attention to healthy diet, control weight, in order to adapt to this variation of consumer, food production manufacturer also releases one after another
Some low sugar, even sugar-free brown lactic acid bacteria beverage, but because using largely generation sugar so that product mouthfeel it is thin, after
Sweet tea is serious, and consumer is not high to the acceptance of this kind of low sugar or sugarless products, a kind of low sugar brown lactic acid provided by the invention
Bacteria beverage and preparation method thereof provides a kind of in good taste, high product of acceptance, sugared content≤5%.
Summary of the invention
To solve defect in the prior art, low sugar sour milk beverage mouthfeel is thin, rear sweet tea is serious, and mouthfeel consumer receives
Spend not high problem, produce it is a containing higher viable count, sour-sweet moderate, salubrious not thin, the health drink of low-sugar type,
The preparation method of above-mentioned sour milk beverage is additionally provided simultaneously.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of preparation method of low-sugar low-fat brown lactic acid bacteria beverage, method includes the following steps:
(1) pure water is heated to 40~45 DEG C, skimmed milk powder and reduced sugar is added, be mixed, mixed after standing
Close liquid；
(2) it is kept the temperature after the mixed liquor that step (1) obtains heating up, it is cooling, leavening is added and ferments, fermentation is to terminal
PH3.5~4.5 terminate fermentation, turn over cylinder cooling, obtain feed liquid S1；
(3) pure water is preheated, sweetener is added, be mixed, kept the temperature after heating, be cooled to 10 DEG C hereinafter, material is added
Liquid S1 adds acidity regulator, obtains feed liquid S2；
(4) feed liquid S2 is subjected to sterile homogeneous, adds edible essence, it is filling, it refrigerates up to low-sugar low-fat brown lactic acid bacteria
Beverage.
In above-mentioned preparation process, in step (1) and step (2), preparing includes following quality percentages in the raw material of feed liquid S1
The raw material of ratio: 8.8~16% skimmed milk powders, reduced sugar 4~8%, leavening 0.004~0.008% and complement to 100% it is pure
Water purification, percentage are the mass percent for accounting for feed liquid S1 raw material；
In step (3) and step (4), the raw material in the raw material of feed liquid S2 comprising following mass percents: sweetener is prepared
4.8~6.9%, it acidity regulator 0.03~0.05%, edible essence 0.05~0.08%, 25% feed liquid S1 and complements to
100% pure water, the percentage are the mass percent for accounting for feed liquid S2 raw material.
It advanced optimizes, in step (2), mixed liquor keeps the temperature 2~3h after being warming up to 90~95 DEG C.
It advanced optimizing, in step (3), to be warming up to 70~85 DEG C, addition sweetener is mixed for pure water preheating,
5~10min is kept the temperature after being warming up to 90~95 DEG C.
It advanced optimizes, the stabilizer is pectin and/or soybean polyoses.Specific additive amount: soybean polyoses 0.2~
0.3% and/or pectin content 0~0.5%.Pectin and soybean polyoses are ordinary food additive, and pectin refers specifically to be suitable for
The high-ester pectin of acidic milk drink.
It advanced optimizes, sweetener is in white granulated sugar, fructose syrup, antierythrite, maltitol liquor and Sucralose
It is one or more.Fructose syrup refers to the starch sugar made of plant amylum hydrolysis and isomerization, is made of reduced sugar and fructose；It is red
Moss sugar alcohol and maltitol liquor are common raw-food material.Preferably, wherein dosage when specifically adding is white granulated sugar 0.5
~1%, fructose syrup 1~1.5%, antierythrite 1~1.5%, maltitol liquor 2~3% and Sucralose 0.1~
0.15%, which is the percentage for accounting for feed liquid S2 material quality.
It advanced optimizes, acidity regulator is one of malic acid, lactic acid and citric acid or a variety of.Acidity regulator is pressed
It needs to add, pH value is adjusted to 3.5~3.7.
It advanced optimizes, the leavening in the feed liquid S1 is lactobacillus bulgaricus, streptococcus thermophilus, acidophilus cream bar
Bacterium, lactobacillus plantarum, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus salivarius, Lactobacillus rhamnosus, Lactococcus lactis are sub-
One of kind, lactococcus lactis subsp, Lactococcus lactis and Bifidobacterium are a variety of.
It advanced optimizes, the pressure of homogeneous is 18~25Mpa in step (4).
It advanced optimizes, the time of fermentation is 7~80h, and the temperature of fermentation is 35 DEG C~42 DEG C.
The present invention also provides one kind low-sugar low-fat brown lactic acid bacteria beverage as made from any of the above-described preparation method.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can any combination to get each preferable reality of the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The positive effect of the present invention is that: low-sugar low-fat brown lactic acid bacteria beverage provided by the invention, sugared content≤
5%, mouthfeel acceptance is high, viable count content >=1*10^8cfu/ml, be it is a containing active probiotic, low sugar, low fat it is strong
Kang Yinpin.
Specific embodiment
The present invention will be further explained by specific embodiment below, it being understood, however, that can be with each
Kind form is realized the present invention and be should not be limited by the embodiments set forth herein.It is to be able on the contrary, providing these embodiments
The present invention is thoroughly understood, and the scope of the present invention can be fully disclosed to those skilled in the art.
"comprising" or " comprising " as mentioned throughout the specification and claims are an open language, therefore are answered
It is construed to " including but not limited to ".Specification subsequent descriptions are to implement better embodiment of the invention, and so description is
For the purpose of the rule of specification, the range that is not intended to limit the invention.Protection scope of the present invention is when the appended power of view
Benefit requires subject to institute's defender.
Such as without specified otherwise, various raw materials of the present invention are commercially available.
Embodiment 1
The following are a kind of preparation steps of low-sugar low-fat brown lactic acid bacteria beverage:
(1) pure water is heated to 40 DEG C, 8.8% skimmed milk and 4% reduced sugar is added, 15min is mixed, it is quiet
Mixed liquor is obtained after setting 30min.
(2) mixed liquor that step (1) obtains keeps the temperature 3h after being warming up to 90 DEG C, is cooled to 35 DEG C, 0.004% fermentation is added
(leavening includes Lactobacillus casei, Lactobacillus salivarius, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis and Lactococcus lactis for agent
Bacterium subsp. cremoris), ferment 80h, and pH3.5, termination fermentation turn over cylinder and are cooled to≤10 DEG C, obtain feed liquid S1 to terminal for fermentation.
(3) pure water is warming up to 70 DEG C, the sweetener for being added 4.1% (includes 1% white granulated sugar, 3% malt in sweetener
Sugar alcohol liquid and 0.1% Sucralose, percentage are the mass percent for accounting for feed liquid S2) and 0.3% soybean polyoses, mixing stir
Mix, keep the temperature 5min after being warming up to 95 DEG C, be cooled to 10 DEG C hereinafter, be added 25% feed liquid S1, add acidity regulator on demand, will
PH value is adjusted to 3.7, obtains feed liquid S2；
(4) feed liquid S2 is subjected to sterile homogeneous, homogenizing temperature≤10 DEG C, homogenization pressure 18Mpa adds 0.05% online
Edible essence, filling, 2~6 DEG C refrigerate up to low-sugar low-fat brown lactic acid bacteria beverage.
Embodiment 2
The following are a kind of preparation steps of low-sugar low-fat brown lactic acid bacteria beverage:
(1) pure water is heated to 45 DEG C, 16% skimmed milk and 8% reduced sugar is added, 20min is mixed, it is quiet
Mixed liquor is obtained after setting 60min.
(2) mixed liquor that step (1) obtains keeps the temperature 2h after being warming up to 95 DEG C, is cooled to 42 DEG C, 0.008% fermentation is added
Agent (leavening includes streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus acidophilus), ferment 7h, and ferment pH4.5 to terminal, eventually
It only ferments, turns over cylinder and be cooled to≤10 DEG C, obtain feed liquid S1.
(3) pure water is warming up to 85 DEG C, be added 4.65% sweetener (in sweetener include 0.5% white granulated sugar,
1.5% antierythrite, 1% fructose syrup, 2% maltitol liquor and 0.15% Sucralose, percentage are to account for feed liquid S2
Mass percent), 0.2% soybean polyoses are mixed, keep the temperature 10min after being warming up to 90 DEG C, are cooled to 10 DEG C hereinafter, being added
25% feed liquid S1, adds acidity regulator on demand, and pH value is adjusted to 3.6, obtains feed liquid S2.
(4) feed liquid S2 is subjected to sterile homogeneous, homogenizing temperature≤10 DEG C, homogenization pressure 25Mpa, online 0.08% food of addition
Filling with essence, 2~6 DEG C refrigerate up to low-sugar low-fat brown lactic acid bacteria beverage.
Embodiment 3
The following are a kind of preparation steps of low-sugar low-fat brown lactic acid bacteria beverage:
(1) pure water is heated to 42 DEG C, 10% skimmed milk and 6% reduced sugar is added, mix 18min, stood
Mixed liquor is obtained after 40min.
(2) mixed liquor that step (1) obtains keeps the temperature 2.5h after being warming up to 92 DEG C, is cooled to 40 DEG C, 0.006% hair is added
Ferment agent (Lactobacillus casei, Bifidobacterium, lactobacillus acidophilus, Lactococcus lactis subsp. lactis and lactococcus lactis subsp),
Ferment 60h, and pH3.7, termination fermentation turn over cylinder and are cooled to≤10 DEG C, obtain feed liquid S1 to terminal for fermentation；
(3) pure water is warming up to 80 DEG C, be added 3.42% sweetener (in sweetener include 0.8% white granulated sugar,
1.3% fructose syrup, 1.2% antierythrite, 0.12% Sucralose, percentage are the mass percent for accounting for feed liquid S2) and
0.25% soybean polyoses are mixed, and are warming up to 92 DEG C, keep 8min, are cooled to 10 DEG C and obtain S1 hereinafter, being added 25%, on demand
Acid substance is adjusted in addition, and pH value is adjusted to 3.5, it is spare to obtain feed liquid S2；
(4) feed liquid S2 is subjected to sterile homogeneous, homogenizing temperature≤10 DEG C, homogenization pressure 20Mpa, online 0.06% food of addition
Filling with essence, 2~6 DEG C refrigerate up to low-sugar low-fat brown lactic acid bacteria beverage.
Embodiment 4
The following are a kind of preparation steps of low-sugar low-fat brown lactic acid bacteria beverage:
(1) pure water is heated to 42 DEG C, 10% skimmed milk and 6% reduced sugar is added, mix 18min, stood
Mixed liquor is obtained after 40min.
(2) mixed liquor that step (1) obtains keeps the temperature 2.5h after being warming up to 92 DEG C, is cooled to 40 DEG C, 0.006% hair is added
Ferment agent (Lactobacillus casei, Bifidobacterium, Lactobacillus helveticus, lactobacillus acidophilus, Lactococcus lactis subsp. lactis and Lactococcus lactis
Subsp. cremoris), ferment 20h, and pH3.7, termination fermentation turn over cylinder and are cooled to≤10 DEG C, obtain feed liquid S1 to terminal for fermentation；
(3) pure water is warming up to 80 DEG C, the sweetener for being added 4.6% (includes white granulated sugar 0.5%, fruit Portugal in sweetener
Syrup 1%, antierythrite 1%, maltitol liquor 2%, Sucralose 0.1%, percentage are the quality percentage for accounting for feed liquid S2
Than), soybean polyoses 0.2% and pectin 0.5%, be mixed, keep the temperature 8min after being warming up to 92 DEG C, be cooled to 10 DEG C hereinafter, plus
Enter 25% feed liquid S1, add acidity regulator, pH value is adjusted to 3.5, obtains feed liquid S2；
(4) feed liquid S2 is subjected to sterile homogeneous, homogenizing temperature≤10 DEG C, homogenization pressure 20Mpa, online 0.07% food of addition
Filling with essence, 2~6 DEG C refrigerate up to low-sugar low-fat brown lactic acid bacteria beverage.
Effect example 1
Low-sugar low-fat brown lactic acid bacteria beverage made from embodiment 1-4 is carried out to the detection of fat content and sugared content, inspection
The result of survey such as table 1.
Table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Fat content (g/ml) | 0 | 0 | 0 | 0 |
| Sugared content (g/ml) | 3.1% | 5% | 4.6% | 4.2% |
Effect example 2
Taste and flavor is carried out to low-sugar low-fat brown lactic acid bacteria beverage made from embodiment 1-4 and judges experiment.Sense organ inspection
Look into project are as follows: structural state, mouthfeel, flavor, sensory evaluation criteria are as shown in table 4.Participating in this experiment number is 50 people, and sense organ is commented
Sub-item is averaged, and score is higher, indicates the best features more close to product, and is counted tested personnel and liked to product
Degree, the results are shown in Table 2 for sensory evaluation scores.
2 sensory evaluation criteria of table
3 results of sensory evaluation of table
Effect example 3
Study on the stability test is carried out to low-sugar low-fat brown lactic acid bacteria beverage made from embodiment 1-4, measures different storages
The variation such as its structural state, flavor in (4 DEG C of condition storages) is deposited the phase, to investigate product stability.Study on the stability result such as table 4
It is shown.
Table 4
Comparative example
By the holding temperature of the step (2) in embodiment 4, fermentation time, fermentation temperature, step (3) soaking time by
One is adjusted, and obtains the flavored fermented milk of one group of distinct methods preparation, is specifically shown in Table 5.Gained low-sugar low-fat brown lactic acid bacteria
The sensory score result of beverage is as shown in table 6.
Table 5
| Comparison scheme | 1 | 2 | 3 | 4 |
| The soaking time (h) of step (2) | 1.5 | 2.5 | 2.5 | 2.5 |
| Fermentation time (h) | 10 | 5 | 10 | 10 |
| Fermentation temperature (DEG C) | 40 | 40 | 30 | 40 |
| The holding temperature (DEG C) of step (3) | 92 | 92 | 92 | 85 |
Table 6
| Appearance | Structural state | Mouthfeel | Flavor | Stability | Sour-sweet degree | |
| Comparison scheme 1 | 75 | 82 | 85 | 86 | 80 | 90 |
| Comparison scheme 2 | 89 | 88 | 87 | 88 | 84 | 91 |
| Comparison scheme 3 | 90 | 85 | 88 | 87 | 88 | 90 |
| Comparison scheme 4 | 93 | 88 | 90 | 90 | 86 | 92 |
It can be concluded that, it will be walked in the low-sugar low-fat brown lactic acid bacteria beverage preparation method in the result referring to shown in table 6
Suddenly the holding temperature of the soaking time of (2), fermentation time, fermentation temperature, step (3) is when be adjusted to except preferred scope,
The appearance of prepared sour milk beverage, structural state, mouthfeel, flavor, stability and sour-sweet degree appraisal result have obviously
Decline.
Specific embodiment in the present invention is only explanation of the invention, is not limitation of the present invention, ability
Field technique personnel can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but
As long as all by the protection of Patent Law in scope of the presently claimed invention.
Claims (10)
1. a kind of preparation method of low-sugar low-fat brown lactic acid bacteria beverage, which is characterized in that the preparation method the following steps are included:
(1) pure water is heated to 40~45 DEG C, skimmed milk powder and reduced sugar is added, be mixed, obtain mixed liquor after standing；
(2) it is kept the temperature after the mixed liquor that step (1) obtains heating up, it is cooling, leavening is added and ferments, fermentation is to terminal
PH3.5~4.5 terminate fermentation, turn over cylinder cooling, obtain feed liquid S1；
(3) pure water is preheated, be added sweetener, be mixed, kept the temperature after heating, be cooled to 10 DEG C hereinafter, be added feed liquid S1,
Acidity regulator is added, feed liquid S2 is obtained；
(4) feed liquid S2 is subjected to sterile homogeneous, adds edible essence, it is filling, it refrigerates up to low-sugar low-fat brown lactic acid bacteria beverage；
Include the raw material of following mass percents in the step (1) and step (2), in the raw material of preparation feed liquid S1: 8.8~
16% skimmed milk powder, reduced sugar 4~8%, leavening 0.004~0.008% and the pure water for complementing to 100%；
In the step (3) and step (4), the raw material in the raw material of feed liquid S2 comprising following mass percents: sweetener is prepared
4.8~6.9%, stabilizer 0.2~0.8%, acidity regulator 0.03~0.05%, edible essence 0.05~0.08%, 25%
Feed liquid S1 and complement to 100% pure water.
2. the preparation method of low-sugar low-fat brown lactic acid bacteria beverage according to claim 1, which is characterized in that step (2)
In, mixed liquor keeps the temperature 2~3h after being warming up to 90~95 DEG C.
3. the preparation method of low-sugar low-fat brown lactic acid bacteria beverage according to claim 1, which is characterized in that step (3)
In, after sweetener is added in pure water preheating, 5~10min is kept the temperature after being warming up to 90~95 DEG C.
4. the preparation method of low-sugar low-fat brown lactic acid bacteria beverage according to claim 1, which is characterized in that the stabilization
Agent is pectin and/or soybean polyoses.
5. the preparation method of low-sugar low-fat brown lactic acid bacteria beverage according to claim 1, which is characterized in that sweetener is
One of white granulated sugar, fructose syrup, antierythrite, maltitol liquor and Sucralose are a variety of.
6. the preparation method of low-sugar low-fat brown lactic acid bacteria beverage according to claim 1, which is characterized in that the acidity
Regulator is one of malic acid, lactic acid and citric acid or a variety of.
7. the preparation method of low-sugar low-fat brown lactic acid bacteria beverage according to claim 1, which is characterized in that the feed liquid
Leavening in S1 is lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum, Lactobacillus casei, Switzerland
Lactobacillus, Lactobacillus salivarius, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis, lactococcus lactis subsp, Lactococcus lactis
One of bacterium and Bifidobacterium are a variety of.
8. the preparation method of low-sugar low-fat brown lactic acid bacteria beverage according to claim 1, which is characterized in that step (4)
The pressure of middle homogeneous is 18~25Mpa.
9. the preparation method of low-sugar low-fat brown lactic acid bacteria beverage according to claim 1, which is characterized in that fermentation when
Between be 7~80h, the temperature of fermentation is 35 DEG C~42 DEG C.
10. a kind of low-sugar low-fat brown lactic acid bacteria beverage as made from preparation method according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811574115.6A CN109430392A (en) | 2018-12-21 | 2018-12-21 | A kind of low-sugar low-fat brown lactic acid bacteria beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811574115.6A CN109430392A (en) | 2018-12-21 | 2018-12-21 | A kind of low-sugar low-fat brown lactic acid bacteria beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109430392A true CN109430392A (en) | 2019-03-08 |
Family
ID=65535672
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811574115.6A Pending CN109430392A (en) | 2018-12-21 | 2018-12-21 | A kind of low-sugar low-fat brown lactic acid bacteria beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109430392A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250271A (en) * | 2019-07-09 | 2019-09-20 | 中国农业大学 | A kind of preparation method of sour milk beverage |
| CN114145339A (en) * | 2020-09-07 | 2022-03-08 | 内蒙古伊利实业集团股份有限公司 | Method for preparing lactobacillus beverage and lactobacillus beverage |
| CN114532401A (en) * | 2022-03-01 | 2022-05-27 | 重庆市天友乳业股份有限公司 | Preparation method of active lactobacillus beverage |
| CN115211465A (en) * | 2022-07-22 | 2022-10-21 | 微康益生菌(苏州)股份有限公司 | Compound leavening agent for relieving blood pressure rise, brown lactobacillus beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734309A (en) * | 2013-12-19 | 2014-04-23 | 山东得益乳业股份有限公司 | Brown lactobacillus beverage and preparation method thereof |
| CN104186656A (en) * | 2014-09-25 | 2014-12-10 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus drink and preparation method thereof |
| CN105285098A (en) * | 2015-12-03 | 2016-02-03 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus beverage and preparation method thereof |
-
2018
- 2018-12-21 CN CN201811574115.6A patent/CN109430392A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734309A (en) * | 2013-12-19 | 2014-04-23 | 山东得益乳业股份有限公司 | Brown lactobacillus beverage and preparation method thereof |
| CN104186656A (en) * | 2014-09-25 | 2014-12-10 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus drink and preparation method thereof |
| CN105285098A (en) * | 2015-12-03 | 2016-02-03 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus beverage and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250271A (en) * | 2019-07-09 | 2019-09-20 | 中国农业大学 | A kind of preparation method of sour milk beverage |
| CN114145339A (en) * | 2020-09-07 | 2022-03-08 | 内蒙古伊利实业集团股份有限公司 | Method for preparing lactobacillus beverage and lactobacillus beverage |
| CN114532401A (en) * | 2022-03-01 | 2022-05-27 | 重庆市天友乳业股份有限公司 | Preparation method of active lactobacillus beverage |
| CN115211465A (en) * | 2022-07-22 | 2022-10-21 | 微康益生菌(苏州)股份有限公司 | Compound leavening agent for relieving blood pressure rise, brown lactobacillus beverage and preparation method thereof |
| CN115211465B (en) * | 2022-07-22 | 2024-06-04 | 微康益生菌(苏州)股份有限公司 | Compound starter and brown lactobacillus beverage for relieving blood pressure rise and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105123930B (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN105104537B (en) | A kind of normal temperature fermentation type milk-contained drink and preparation method thereof | |
| CN108013137B (en) | Set normal-temperature yoghourt and preparation method thereof | |
| CN109430392A (en) | A kind of low-sugar low-fat brown lactic acid bacteria beverage and preparation method thereof | |
| CN106616144B (en) | Live bacterium type aerated beverage and preparation method thereof | |
| CN1930993B (en) | Alcohol containing yogurt and its making process | |
| CN104814124A (en) | Normal-temperature drinking type yoghourt and preparation method thereof | |
| CN108354011B (en) | High-aroma flavored fermented milk and preparation method thereof | |
| EP1749448A1 (en) | Product which is fermented without lactose from a shake comprising non-vegetable dried fruits and/or orgeat | |
| CN106070614B (en) | Double-fermentation brown yoghourt and production process thereof | |
| CN107937317B (en) | Lactobacillus delbrueckii subsp bulgaricus, application thereof and yoghourt prepared from lactobacillus delbrueckii subsp bulgaricus | |
| CN1972598A (en) | Acidic milk drink | |
| CN109430395A (en) | A kind of inflation flavored fermented milk and preparation method thereof | |
| CN104381449A (en) | Yogurt containing fermented glutinous rice and fruit granules and preparation method of yogurt | |
| CN104686655B (en) | A kind of active lactic acid bacteria drink and preparation method thereof containing jelly | |
| CN101999458B (en) | Frozen yoghourt with special flavor and preparation method thereof | |
| CN101595920A (en) | A kind of fine and soft active lactic acid bacteria drink of fruit and preparation method thereof that adds | |
| CN105994621A (en) | Flavored fermented milk and preparation method thereof | |
| CN109497135A (en) | A kind of acidified milk and preparation method thereof rich in lactobacillus plantarum | |
| KR20130015192A (en) | The yogurt added with turbid rice-wine and preparing method thereof | |
| CN103238671B (en) | Sour buttermilk and preparation method of sour buttermilk | |
| RU2637386C1 (en) | Method for production of cultured milk product | |
| CN109497133B (en) | Compound proliferation agent capable of delaying reduction of viable count of lactobacillus plantarum fermented milk | |
| CN106550991B (en) | Method for maintaining tissue state stability of lactobacillus beverage in shelf life | |
| CN115505539B (en) | Kluyveromyces marxianus and application thereof in fermented food |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190308 |