CN109430394A - A kind of low alcohol sour milk beverage and preparation method thereof - Google Patents
A kind of low alcohol sour milk beverage and preparation method thereof Download PDFInfo
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- CN109430394A CN109430394A CN201811583345.9A CN201811583345A CN109430394A CN 109430394 A CN109430394 A CN 109430394A CN 201811583345 A CN201811583345 A CN 201811583345A CN 109430394 A CN109430394 A CN 109430394A
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- kefir
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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Abstract
A kind of low alcohol sour milk beverage disclosed by the invention, comprising: Kefir fermented milk base-material, stabilizer, sweet substance, acidity regulator, surplus are water.The method for preparing above-mentioned beverage includes: S1:(1) raw milk/or recombined milk are preheated to 50~60 DEG C, add white granulated sugar, lactoprotein is uniformly mixed, through homogeneous, sterilization, cooling, inoculation Kefir fermenting agent Kefir-D, fermentation, second of cooling, obtained Kefir fermented milk base-material；(2) stabilizer, sweet substance are dissolved in the water, be uniformly mixed, sterilized, cool down after obtain sugar aqueous solution；S2: Kefir fermented milk base-material is uniformly mixed with sugar aqueous solution, and acidity regulator, secondary sterile homogeneous, cooling, sterile filling are added later.The advantages of invention, is that this sour milk beverage that the present invention obtains also generates a small amount of ethyl alcohol and CO not only containing the ferment local-flavor of common sour milk2Gas, the faint scent with brake mouthfeel and ethyl alcohol are suitable for majority of populations and drink simultaneously because the content of ethyl alcohol is again low.
Description
Technical field
The present invention relates to technical field of processing dairy products, specially a kind of low alcohol sour milk beverage and preparation method thereof.
Background technique
Fermentation type yogurt beverage is then by cream or dairy products are first fermented that acidified milk is made, then mix (general with sugar aqueous solution
White granulated sugar, stabilizer are dissolved in the water, are sterilized manufactured liquid) and be made.Further, it is divided into according to whether product sterilizes
Viable type milk-contained drink and non-viable type milk-contained drink.Lactic acid bacteria generates special hair to fermentation type yogurt beverage during the fermentation
Ferment flavor generates multivitamin by the nutritional ingredient decomposed in cow's milk, the calcareous more easily absorption in cow's milk, lactic acid bacteria
Metabolite is also beneficial to human health；Meanwhile the lactose in cow's milk is broken down into lactic acid, is suitable for lactose intolerance crowd drink
With.Contain >=10 in viable type milk-contained drink product6The biodiasmin of cfu/mL, lactic acid bacteria is in many academic journals and clinic
It medically has been found to be beneficial to human body intestinal canal health.
Fermented milk is traditional drink of the Mongols, is broadly divided into fermented type and distillation type.Fermented milk-wine has strong ox
Milk ferment local-flavor and unique ethyl alcohol flavor, alcoholic strength are lower than 18 degree, and Typical Representative is posset and koumiss.Fermented milk-wine
It, can be with spleen benefiting and stimulating the appetite, reducing blood lipid, the osteoporosis for improving microcirculation and the elderly with good health care and tonic effect.But
It is that traditional fermented milk manufacture craft is complex, and alcohol content is higher, audience is smaller, has certain limitation.
Chinese invention patent CN201510781971.9 describes the processing method and beverage of a kind of low alcohol probiotic beverage,
The patent is the preparation method of the low alcohol beverage to ferment using fruit juice as primary raw material, but has no about alcohol-containing sour milk beverage
Relevant report.
Summary of the invention
In order to solve the problem of that the single shortage alcohol taste of sour milk beverage taste and brake mouthfeel, the present invention mention in the prior art
A kind of low alcohol sour milk beverage and preparation method thereof is supplied, the purpose of realization is that this sour milk beverage that the present invention obtains is not
Only containing the ferment local-flavor of common sour milk, a small amount of ethyl alcohol and CO are also generated2Gas, the faint scent with brake mouthfeel and ethyl alcohol, together
When due to ethyl alcohol content again it is low, be suitable for majority of populations and drink.
To achieve the goals above, technical solution provided by the invention is a kind of low alcohol lactic acid bacteria drink provided by the invention
Material, including following component: 17.6~50% Kefir fermented milk base-materials, 0.25~0.6% stabilizer, 0.03~10% sweet taste object
Matter, 0.05~0.25% acidity regulator, surplus are water, and the percentage is mass percent.
Further, the Kefir fermented milk base-material, including the cream after raw milk 90.39~93.992% or reduction
Powder 11~14%, white granulated sugar 5~8%, lactoprotein 1~1.6%, Kefir fermenting agent Kefir-D 0.008~0.01%, surplus
For water；The percentage is mass percent.The present invention mixes the raw milk of above-mentioned content with lactoprotein, obtains original
Material is newborn, and the protein content in raw milk can reach between 3.0%~4.0%.Commonly the protein content in raw milk is
2.5%~2.8%, by promoting content of milk protein, the fermentation rate of lactic acid bacteria can be improved, promote acid producing ability；More
Lactic acid can suitably inhibit the growth of saccharomycete, to generate suitable ethyl alcohol and CO2Gas, to be provided for leben
Mellowness and brake mouthfeel.
Further, the stabilizer be selected from one of high methoxy pectin, soluble soybean polysaccharide or it is a kind of with
On.
Further, the sweet substance includes white granulated sugar, beet sugar, maltose, glucose, fructose, lactose, fruit Portugal
One of syrup, xylitol, Sucralose, neotame, acesulfame potassium, Aspartame and honey element or more than one.
Further, the acidity regulator includes one of citric acid, lactic acid, succinic acid and malic acid or one kind
More than.
Further, the milk powder be one of whole-fat milk powder or skimmed milk powder or more than one；The newborn egg
It is white for one of Whey Protein Concentrate powder, whey protein isolate, milk protein concentrate, casein sodium/calcium or more than one.
Further, the Kefir fermenting agent Kefir-D, strain composition comprising Lactococcus lactis subsp. lactis,
Leuconostoc subspecies, streptococcus thermophilus, lactobacillus lactis subsp, Kefir grains saccharomycete, Kefir grains particle.
Leavening of the invention be Kefir fermenting agent, from natural Kefir granule, surface symbiosis a variety of lactic acid
The syntaxial system of bacterium and saccharomycete, lactic acid bacteria and saccharomycete is conducive to maintain the physiology function of the mutual stabilization and bacterial strain between strain
Energy.Lactic acid bacteria and saccharomycete synergistic effect, lactic acid bacteria, which reduces lactose, generates lactic acid, saccharomycete decompose glucide generate ethyl alcohol and
CO2Gas, ethyl alcohol and lactic acid effect generate ethyl lactate, form distinctive wine flavour.Leuconostoc mesenteroides is during the fermentation
Pod membrane glucan and B family vitamin can be generated, to form special flavor.
The present invention also provides the methods for preparing above-mentioned leben, include the following steps:
S1:(1 the milk powder after raw milk or reduction) is preheated to 50~60 DEG C, addition white granulated sugar, lactoprotein are uniformly mixed,
Through homogeneous, sterilization, cooling, inoculation Kefir fermenting agent Kefir-D, fermentation, second of cooling, obtained Kefir fermented milk base
Material；
(2) stabilizer, sweet substance are dissolved in 50~70 DEG C of water, be uniformly mixed, sterilized, cool down after obtain syrup
Solution；The condition of the sterilization are as follows: 90~98 DEG C of temperature, 5~10min of time；The temperature of the cooling is 20~30 DEG C；
S2: Kefir fermented milk base-material is uniformly mixed with sugar aqueous solution, and acidity regulator is added later to product terminal
Acidity is 50~55 ° of T, and low alcohol sour milk beverage is made in secondary sterile homogeneous, cooling, sterile filling；The sterile homogeneous item
Part is 15~25 DEG C, 17~22MPa, 2~6 DEG C of the temperature of the cooling.
Further, the condition of homogeneous described in the S1 step (1) are as follows: 60~70 DEG C of temperature, pressure 18~
22MPa；The condition of the sterilization are as follows: 90~98 DEG C of temperature, 5~10min of time；The outlet temperature of the first time cooling
It is 22~25 DEG C；The condition of the fermentation are as follows: ferment 18~24 hours at 22~25 DEG C, acidity is 80~95 ° of T to terminal；
The outlet temperature of second of cooling is 10~15 DEG C.
The present invention by adopting the above technical scheme, have the advantage that include: the present invention with natural Kefir granule for fermentation
Agent, by adjusting the composition proportion of raw milk in acidified milk and lactoprotein, make Kefir fermenting agent generate suitable ethyl alcohol and
CO2Gas, so that low alcohol sour milk beverage of the present invention be made.Second compared with existing inventive method, in the present invention
Pure and mild CO2Gas is natural origin, is that production technology itself is made, and flavor is naturally, not simply by manual method volume
Outer addition；Low alcohol sour milk beverage of the invention simultaneously, fragrance is naturally soft, is free of edible essence.
Low alcohol sour milk beverage of the invention, viable count of lactobacillus >=1 × 107Cfu/mL, 50~55 ° of T of acidity, protein
Content 0.7~2.0%, sweet and sour taste have light mellowness and a kind of brake mouthfeel, and flavor is special, full of nutrition, can be effective
Ground supplements human body probiotics, keeps intestinal health；The present invention can satisfy the demand of alcohol taste beverage consumers, and drunk driving wind is not present
Danger；Product is under 0~6 DEG C of preservation condition, and the shelf-life is 21 days, and state is uniform within the shelf-life, without obvious albumen precipitation and cream
It is clear to be precipitated.
Specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment, the present invention is walked without especially dated operation
It suddenly is the prior art, raw material used is also all commercially available, and meets concerned countries standard.
Embodiment one: a kind of low alcohol sour milk beverage provided by the invention, including following component: 50% Kefir fermented milk
Base-material, 0.3% high methoxy pectin, 0.3% soluble soybean polysaccharide, 0.01% Sucralose, 0.02% acesulfame potassium, 0.05%
Citric acid, surplus are water, and the percentage is mass percent.
The Kefir fermented milk base-material, including raw milk 93.39%, white granulated sugar 5%, 1.6% Whey Protein Concentrate
WPC80, Kefir fermenting agent Kefir-D 0.01%, surplus are water；The percentage is mass percent.
The present invention also provides the methods for preparing above-mentioned beverage to include the following steps:
S1:(1 raw milk) is preheated to 50 DEG C, addition white granulated sugar, lactalbumin WPC80 are uniformly mixed, and through homogeneous, are killed
Bacterium, cooling, inoculation Kefir fermenting agent Kefir-D, fermentation, second of cooling, obtained Kefir fermented milk base-material；
(2) high methoxy pectin, soluble soybean polysaccharide, Sucralose, acesulfame potassium are dissolved in 70 DEG C of water, mixing is equal
It is even, sterilized, cool down after obtain sugar aqueous solution；The condition of the sterilization are as follows: 90 DEG C of temperature, time 5min；The cooling
Temperature be 20 DEG C；
S2: Kefir fermented milk base-material is uniformly mixed with sugar aqueous solution, and acidity regulator is added later to product terminal
Acidity is 50 ° of T, and low alcohol sour milk beverage is made in secondary sterile homogeneous, cooling, sterile filling.
The condition of homogeneous described in the S1 step (1) are as follows: temperature 60 C, pressure 18MPa；The condition of the sterilization
Are as follows: 90 DEG C of temperature, time 5min；The outlet temperature of the first time cooling is 22 DEG C；The condition of the fermentation are as follows: 22 DEG C
Lower fermentation 18 hours, acidity is 80 ° of T to terminal；The outlet temperature of second of cooling is 10 DEG C.
Sterile processing condition in the S2 is 15 DEG C, 17MPa, 2 DEG C of the temperature of the cooling.
The Testing index of the present embodiment product: protein content 2%, fat content 1.45%.50 ° of T of acidity, lactic acid bacteria are living
Bacterium number 3.73 × 107Cfu/mL, product clean taste are in uniform milky, and alcohol fragrance is suitable for containing a small amount of CO2Gas, nothing
Whey is precipitated and protein precipitation.
Embodiment two: a kind of low alcohol sour milk beverage provided by the invention, including following component: the fermentation of 17.6% Kefir grains
Newborn base-material, 0.3% soluble soybean polysaccharide, 8% fructose syrup, 2% glucose, 0.25% lactic acid, surplus are water, the percentage
Than for mass percent.
The Kefir fermented milk base-material, including raw milk 93.392, white granulated sugar 5%, 16% Evamilk albumen
MPC80, Kefir fermenting agent Kefir-D 0.008%, surplus are water；The percentage is mass percent.
The present invention also provides the methods for preparing above-mentioned beverage to include the following steps:
S1:(1 raw milk) is preheated to 60 DEG C, addition white granulated sugar, lactoprotein are uniformly mixed, through homogeneous, sterilization, cooling,
It is inoculated with Kefir fermenting agent Kefir-D, fermentation, second of cooling, obtained Kefir fermented milk base-material；
(2) soluble soybean polysaccharide, fructose syrup, glucose are dissolved in 50 DEG C of water, are uniformly mixed, sterilized, is cold
But sugar aqueous solution is obtained afterwards；The condition of the sterilization are as follows: 98 DEG C of temperature, time 10min；The temperature of the cooling is 30
℃；
S2: Kefir fermented milk base-material is uniformly mixed with sugar aqueous solution, and acidity regulator is added later to product terminal
Acidity is 55 ° of T, and low alcohol sour milk beverage is made in secondary sterile homogeneous, cooling, sterile filling.
The condition of homogeneous described in the S1 step (1) are as follows: temperature 70 C, pressure 22MPa；The condition of the sterilization
Are as follows: 98 DEG C of temperature, time 10min；The outlet temperature of the first time cooling is 25 DEG C；The condition of the fermentation are as follows: 25
It ferments 24 hours at DEG C, acidity is 95 ° of T to terminal；The outlet temperature of second of cooling is 15 DEG C.
Sterile processing condition in the S2 is 25 DEG C, 22MPa, 6 DEG C of the temperature of the cooling.
The Testing index of the present embodiment product: protein content 0.7%, fat content 1.44%.55 ° of T of acidity, lactic acid bacteria
Viable count 4.72 × 107Cfu/mL, product clean taste, alcohol fragrance are suitable for containing a small amount of CO2Gas is in uniform milky,
No whey is precipitated and protein precipitation.
Embodiment three: a kind of low alcohol sour milk beverage provided by the invention, including following component: 35% Kefir fermented milk
Base-material, 0.4% high methoxy pectin, 5% beet sugar, 0.15% malic acid, surplus are water, and the percentage is quality percentage
Than.
The Kefir fermented milk base-material, the recombined milk for being 14% including whole-fat milk powder content, white granulated sugar 7%, 1.3%
Whey Protein Concentrate WPC30, Kefir fermenting agent Kefir-D 0.009%, surplus are water；The percentage is quality percentage
Than.
The present invention also provides the methods for preparing above-mentioned beverage to include the following steps:
S1:(1) whole-fat milk powder is dissolved in 40~45 DEG C of purified waters and is hydrated the obtained recombined milk of 30~40min, recombined milk is pre-
To 55 DEG C, addition white granulated sugar, Whey Protein Concentrate WPC30 are uniformly mixed heat, through homogeneous, sterilization, cooling, inoculation Kefir grains fermentation
Agent Kefir-D, fermentation, second of cooling, obtained Kefir fermented milk base-material；
(2) high methoxy pectin, beet sugar are dissolved in 60 DEG C of water, be uniformly mixed, sterilized, cool down after obtain syrup
Solution；The condition of the sterilization are as follows: 95 DEG C of temperature, time 7min；The temperature of the cooling is 25 DEG C；
S2: Kefir fermented milk base-material is uniformly mixed with sugar aqueous solution, and acidity regulator is added later to product terminal
Acidity is 53 ° of T, and low alcohol sour milk beverage is made in secondary sterile homogeneous, cooling, sterile filling.
The condition of homogeneous described in the S1 step (1) are as follows: 65 DEG C of temperature, pressure 20MPa；The condition of the sterilization
Are as follows: 94 DEG C of temperature, time 7min；The outlet temperature of the first time cooling is 23 DEG C；The condition of the fermentation are as follows: 24 DEG C
Lower fermentation 20 hours, acidity is 85 ° of T to terminal；The outlet temperature of second of cooling is 13 DEG C.
Sterile processing condition in the S2 is 20 DEG C, 19MPa, 4 DEG C of the temperature of the cooling.
The Testing index of the present embodiment product: protein content 1.29%, fat content 1.42%.53 ° of T of acidity, lactic acid
Bacterium viable count 1.31 × 108Cfu/mL, product clean taste, alcohol fragrance are suitable for containing a small amount of CO2Gas, in uniform milky white
Color, no whey is precipitated and protein precipitation.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of low alcohol sour milk beverage, which is characterized in that including following component: 17.6~50% Kefir fermented milk base-materials,
0.25~0.6% stabilizer, 0.03~10% sweet substance, 0.05~0.25% acidity regulator, surplus are water, the percentage
Than for mass percent.
2. low alcohol sour milk beverage according to claim 1, which is characterized in that the Kefir fermented milk base-material, packet
Milk powder 11~14% after including raw milk 90.39~93.992% or reduction, white granulated sugar 5~8%, lactoprotein 1~1.6% are opened
Fei Er leavening Kefir-D 0.008~0.01%；The percentage is mass percent.
3. low alcohol sour milk beverage according to claim 1, which is characterized in that the stabilizer is selected from high methoxyl fruit
One of glue, soluble soybean polysaccharide or more than one.
4. low alcohol sour milk beverage according to claim 1, which is characterized in that the sweet substance include white granulated sugar,
Beet sugar, maltose, glucose, fructose, lactose, fructose syrup, xylitol, Sucralose, neotame, acesulfame potassium, Aspartame
With one of honey element or more than one.
5. low alcohol sour milk beverage according to claim 1, which is characterized in that the acidity regulator includes lemon
One of acid, lactic acid, succinic acid and malic acid or more than one.
6. low alcohol sour milk beverage according to claim 2, which is characterized in that the milk powder is whole-fat milk powder or degreasing
One of milk powder or more than one；The lactoprotein is Whey Protein Concentrate powder, whey protein isolate, milk concentrate egg
One of white, casein sodium/calcium or more than one.
7. low alcohol sour milk beverage according to claim 2, which is characterized in that the Kefir fermenting agent Kefir-D,
Its strain composition includes Lactococcus lactis subsp. lactis, Leuconostoc subspecies, streptococcus thermophilus, lactobacillus lactis subsp, opens phenanthrene
That saccharomycete, Kefir grains particle.
8. a kind of method for preparing the described in any item low alcohol sour milk beverages of claim 1~7, which is characterized in that this method
Include the following steps:
S1:(1 the milk powder after raw milk or reduction) is preheated to 50~60 DEG C, addition white granulated sugar, lactoprotein are uniformly mixed, through equal
Matter, sterilization, cooling, inoculation Kefir fermenting agent Kefir-D, fermentation, second of cooling, obtained Kefir fermented milk base-material；
(2) stabilizer, sweet substance are dissolved in 50~70 DEG C of water, are uniformly mixed, to obtain syrup molten after being sterilized, being cooled down
Liquid；The condition of the sterilization are as follows: 90~98 DEG C of temperature, 5~10min of time；The temperature of the cooling is 20~30 DEG C；
S2: Kefir fermented milk base-material is uniformly mixed with sugar aqueous solution, and acidity regulator is added later to product terminal acidity
For 50~55 ° of T, low alcohol sour milk beverage is made in secondary sterile homogeneous, cooling, sterile filling.
9. preparation method according to claim 8, which is characterized in that the condition of homogeneous described in the S1 step (1)
Are as follows: 60~70 DEG C of temperature, 18~22MPa of pressure；The condition of the sterilization are as follows: 90~98 DEG C of temperature, 5~10min of time；Institute
The outlet temperature for the first time cooling stated is 22~25 DEG C；The condition of the fermentation are as follows: fermentation 18~24 is small at 22~25 DEG C
When, acidity is 80~95 ° of T to terminal；The outlet temperature of second of cooling is 10~15 DEG C.
10. preparation method according to claim 8, which is characterized in that the sterile processing condition in the S2 is 15~25
DEG C, 17~22MPa, 2~6 DEG C of the temperature of the cooling.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113841741A (en) * | 2021-09-26 | 2021-12-28 | 河北农业大学 | Low-alcohol foaming self-fermentation yoghurt powder and application thereof in preparing fermented milk |
| CN113951321A (en) * | 2020-07-21 | 2022-01-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Preparation method of normal-temperature carbonated beverage |
| CN115125072A (en) * | 2021-03-25 | 2022-09-30 | 伍荐文 | Milk beer beverage and preparation process thereof |
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| CN113841741A (en) * | 2021-09-26 | 2021-12-28 | 河北农业大学 | Low-alcohol foaming self-fermentation yoghurt powder and application thereof in preparing fermented milk |
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