CN109757559A - A kind of sour milk beverage and preparation method thereof - Google Patents
A kind of sour milk beverage and preparation method thereof Download PDFInfo
- Publication number
- CN109757559A CN109757559A CN201910252527.6A CN201910252527A CN109757559A CN 109757559 A CN109757559 A CN 109757559A CN 201910252527 A CN201910252527 A CN 201910252527A CN 109757559 A CN109757559 A CN 109757559A
- Authority
- CN
- China
- Prior art keywords
- parts
- milk
- sour milk
- milk beverage
- fermentation
- 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
- 235000011497 sour milk drink Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
- 235000019634 flavors Nutrition 0.000 claims abstract description 24
- 235000013618 yogurt Nutrition 0.000 claims abstract description 16
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 8
- AHRFRRASJMTTQU-UHFFFAOYSA-N 6-methyl-2,2-dioxooxathiazin-4-one;potassium Chemical compound [K].CC1=CC(=O)NS(=O)(=O)O1 AHRFRRASJMTTQU-UHFFFAOYSA-N 0.000 claims abstract description 8
- 108010011485 Aspartame Proteins 0.000 claims abstract description 8
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims abstract description 8
- 235000011941 Tilia x europaea Nutrition 0.000 claims abstract description 8
- 239000000605 aspartame Substances 0.000 claims abstract description 8
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 8
- 229960003438 aspartame Drugs 0.000 claims abstract description 8
- 235000010357 aspartame Nutrition 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 239000004571 lime Substances 0.000 claims abstract description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 8
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 8
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 8
- 239000001509 sodium citrate Substances 0.000 claims abstract description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 8
- 239000003381 stabilizer Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000020185 raw untreated milk Nutrition 0.000 claims description 6
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 claims description 3
- 235000020167 acidified milk Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 241000233866 Fungi Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 240000007154 Coffea arabica Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of sour milk beverages and preparation method thereof, belong to food technology field, the sour milk beverage includes following component: 7-9 parts of white granulated sugar, 0.4-0.6 parts of stabilizer, 0.3-0.5 parts of citric acid, 0.2-0.4 parts of sodium citrate, 0.2-0.4 parts of potassium sorbate, 0.05-0.15 parts of Aspartame, 0.05-0.15 parts of 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, 15-25 parts of cultured milk, 0.01-0.02 parts of lime flavour AS351012,0.04-0.0.06 parts of yoghurt flavours AW5513, AS2551340.02-0.04 parts of yoghurt flavours.Sour milk beverage of the invention improves stability, extends the shelf life, and improve the sophistication of mouthfeel；The preparation process of the product is easy to operate, easy to accomplish, is suitble to promote and apply.
Description
Technical field
The invention belongs to food technology field, it is related to a kind of sour milk beverage and preparation method thereof.
Background technique
Sour milk beverage refers to using cream or dairy products as raw material, and water is added in lotion made from lactobacillus-fermented, and
Beverage made of one or more of modulation of sugar and (or) sweetener, acid, fruit juice, tea, coffee, plant extraction liquid etc..
Whether pass through sterilization processing according to it and divides into sterilization (non-viable bacteria) type and do not sterilize (viable bacteria) type.
Consumer should pay close attention to its correlation mark, should especially learn when selecting and buying sour milk beverage Related product
Distinguish antibacterial type and non-sterilization lactic acid fungus drink, from the point of view of holding conditions, non-sterilization lactic acid fungus drink, that is, biodiasmin
Beverage, should (2-6 DEG C) storage under cryogenic, product and kills from dispatching from the factory, transporting to sale and should all carry out under cryogenic
The holding conditions of bacterial type sour milk beverage do not require low temperature, generally sell at room temperature；From the point of view of the shelf-life, non-antibacterial type
The shelf-life is generally 21 days sour milk beverage under cryogenic, and the sterilization lactic acid fungus drink shelf-life then can reach 6 months.
Summary of the invention
The purpose of the present invention is to provide a kind of sour milk beverages and preparation method thereof.
Itself the specific technical proposal is:
A kind of sour milk beverage, the raw material including following parts by weight:
5-12 parts of white granulated sugar
0-1 parts of stabilizer
0-1 parts of citric acid
0.3 part of sodium citrate 0-
0-0.3 parts of potassium sorbate
0-0.5 parts of Aspartame
0-0.2 parts of 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt
10-30 parts of cultured milk
0.08 part of 351012 0- of lime flavour AS
0-0.5 parts of yoghurt flavours AW5513
0-0.3 parts of yoghurt flavours AS255134.
Further, the raw material including following parts by weight:
8 parts of white granulated sugar
0.5 part of stabilizer
0.4 part of citric acid
0.03 part of sodium citrate
0.03 part of potassium sorbate
0.01 part of Aspartame
0.01 part of 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt
20 parts of cultured milk
351,012 0.015 parts of lime flavour AS
0.05 part of yoghurt flavours AW5513
0.03 part of yoghurt flavours AS255134.
Further, the cultured milk contains PRO5.0 parts of proline.
A kind of preparation method of sour milk beverage of the present invention, comprising the following steps:
Step 1, raw milk are checked and accepted: the examination of raw milk is carried out in strict accordance with GB19301 " lactogenesis " acceptance criteria.
Step 2, pretreatment: raw material milk is warming up to 70-75 DEG C, and white sugar is added and stirs evenly, filters through 200 mesh, 60-70
DEG C, 20Mpa homogeneous.
Step 3, brown stain: 100 DEG C of brown stain 2h of jacketed pan.
Step 4, spawn activity reach standard requirements.
Step 5, inoculation fermentation: adding strain, and temperature control is at 37 DEG C when fermentation, fermentation time about 72h, when the acid of acidified milk
Fermentation is terminated when degree is 75-80 o Τ.
Step 6, allotment standardization: ingredient is added, controlling pH is in 55-60 o Τ, protein 1.0%.
Step 7, homogeneous sterilization: processing condition 10-15Mpa, sterilization conditions are 121 DEG C/5s, drop temperature 4--
10°C。
Step 8, the hygienic quality packed reach standard requirements.
Step 9, net content must reach the standard for allowing net content.
Step 10, the control of product refrigerated storage temperature are at 2-6 DEG C.
Equipment will be cleaned up strictly before step 11, production and after production, reach germ-free condition.
Compared with prior art, the invention has the benefit that
Sour milk beverage of the invention improves stability, extends the shelf life, and improve the sophistication of mouthfeel；The preparation of the product
Technological operation is easy, easy to accomplish, is suitble to promote and apply.
Specific embodiment
Technical solution of the present invention is described in more detail combined with specific embodiments below.
The raw material that the present invention uses is raw material in the prior art, and purchase obtains on the market.
Embodiment 1
A kind of sour milk beverage, the raw material including following parts by weight:
7 parts of white granulated sugar
0.4 part of stabilizer
0.3 part of citric acid
0.2 part of sodium citrate
0.2 part of potassium sorbate
0.05 part of Aspartame
0.05 part of 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt
15 parts of cultured milk
351,012 0.01 parts of lime flavour AS
0.04 part of yoghurt flavours AW5513
0.02 part of yoghurt flavours AS255134.
The cultured milk contains PRO5.0 parts of proline.
A kind of preparation method of sour milk beverage of the present invention, comprising the following steps:
Step 1, raw milk are checked and accepted: the examination of raw milk is carried out in strict accordance with GB19301 " lactogenesis " acceptance criteria.
Step 2, pretreatment: raw material milk is warming up to 70-75 DEG C, and white sugar is added and stirs evenly, filters through 200 mesh, 60-70
DEG C, 20Mpa homogeneous.
Step 3, brown stain: 100 DEG C of brown stain 2h of jacketed pan.
Step 4, spawn activity reach standard requirements.
Step 5, inoculation fermentation: adding strain, and temperature control is at 37 DEG C when fermentation, fermentation time about 72h, when the acid of acidified milk
Fermentation is terminated when degree is 75-80 o Τ.
Step 6, allotment standardization: ingredient is added, controlling pH is in 55-60 o Τ, protein 1.0%.
Step 7, homogeneous sterilization: processing condition 10-15Mpa, sterilization conditions are 121 DEG C/5s, and drop temperature is 4--10 °
C。
Step 8, the hygienic quality packed reach standard requirements.
Step 9, net content must reach the standard for allowing net content.
Step 10, the control of product refrigerated storage temperature are at 2-6 DEG C.
Equipment will be cleaned up strictly before step 11, production and after production, reach germ-free condition.
Embodiment 2
A kind of sour milk beverage, the raw material including following parts by weight:
8 parts of white granulated sugar
0.5 part of stabilizer
0.4 part of citric acid
0.03 part of sodium citrate
0.03 part of potassium sorbate
0.01 part of Aspartame
0.01 part of 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt
20 parts of cultured milk's (PRO5.0 parts)
351,012 0.015 parts of lime flavour AS
0.05 part of yoghurt flavours AW5513
0.03 part of yoghurt flavours AS255134.
The cultured milk contains PRO5.0 parts of proline.
Preparation method is the same as embodiment 1.
Embodiment 3
A kind of sour milk beverage, the raw material including following parts by weight:
9 parts of white granulated sugar
0.6 part of stabilizer
0.5 part of citric acid
0.4 part of sodium citrate
0.4 part of potassium sorbate
0.15 part of Aspartame
0.15 part of 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt
25 parts of cultured milk
351,012 0.02 parts of lime flavour AS
0.0.06 parts of yoghurt flavours AW5513
0.04 part of yoghurt flavours AS255134.
Preparation method is the same as embodiment 1.
The foregoing is only a preferred embodiment of the present invention, the scope of protection of the present invention is not limited to this, it is any ripe
Know those skilled in the art within the technical scope of the present disclosure, the letter for the technical solution that can be become apparent to
Altered or equivalence replacement are fallen within the protection scope of the present invention.
Claims (4)
1. a kind of sour milk beverage, which is characterized in that the raw material including following parts by weight:
7-9 parts of white granulated sugar
0.4-0.6 parts of stabilizer
0.3-0.5 parts of citric acid
0.2-0.4 parts of sodium citrate
0.2-0.4 parts of potassium sorbate
0.05-0.15 parts of Aspartame
0.05-0.15 parts of 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt
15-25 parts of cultured milk
Lime flavour AS 351012 0.01-0.02 part
0.04-0.0.06 parts of yoghurt flavours AW5513
0.02-0.04 parts of yoghurt flavours AS255134.
2. sour milk beverage according to claim 1, which is characterized in that the raw material including following parts by weight:
8 parts of white granulated sugar
0.5 part of stabilizer
0.4 part of citric acid
0.03 part of sodium citrate
0.03 part of potassium sorbate
0.01 part of Aspartame
0.01 part of 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt
20 parts of cultured milk
351,012 0.015 parts of lime flavour AS
0.05 part of yoghurt flavours AW5513
0.03 part of yoghurt flavours AS255134.
3. sour milk beverage according to claim 1, which is characterized in that the cultured milk contains PRO5.0 parts of proline.
4. a kind of preparation method of sour milk beverage described in claim 1, which comprises the following steps:
Step 1, raw milk are checked and accepted: the examination of raw milk is carried out in strict accordance with GB19301 " lactogenesis " acceptance criteria；
Step 2, pretreatment: raw material milk is warming up to 70-75 DEG C, and white sugar is added and stirs evenly, filters through 200 mesh, 60-70 DEG C,
20Mpa homogeneous；
Step 3, brown stain: 100 DEG C of brown stain 2h of jacketed pan；
Step 4, spawn activity reach standard requirements；
Step 5, inoculation fermentation: adding strain, and temperature control is at 37 DEG C, fermentation time 72h when fermentation, when the acidity of acidified milk is
Fermentation is terminated when 75-80 ° of Τ；
Step 6, allotment standardization: ingredient is added, controlling pH is in 55-60 ° of Τ, protein 1.0%；
Step 7, homogeneous sterilization: processing condition 10-15Mpa, sterilization conditions are 121 DEG C/5s, and drop temperature is 4--10 DEG C；
Step 8, the hygienic quality packed reach standard requirements；
Step 9, net content must reach the standard for allowing net content；
Step 10, the control of product refrigerated storage temperature are at 2-6 DEG C；
Equipment will be cleaned up strictly before step 11, production and after production, reach germ-free condition.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811537586X | 2018-12-15 | ||
| CN201811537586 | 2018-12-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109757559A true CN109757559A (en) | 2019-05-17 |
Family
ID=66460232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910252527.6A Pending CN109757559A (en) | 2018-12-15 | 2019-03-29 | A kind of sour milk beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109757559A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005230014A (en) * | 2005-02-09 | 2005-09-02 | Michiyo Aikawa | Lactic acid bacteria beverage |
| CN101558790A (en) * | 2009-05-25 | 2009-10-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented lactobacilli drink and preparation method thereof |
| CN104686652A (en) * | 2015-02-06 | 2015-06-10 | 鲁东大学 | Fresh type brown defatted yoghurt beverage and production method thereof |
| CN105166037A (en) * | 2015-07-22 | 2015-12-23 | 北京三元食品股份有限公司 | Brown lactobacillus beverage and preparation method thereof |
| CN106509115A (en) * | 2016-11-16 | 2017-03-22 | 北京银河雪生物科技开发有限公司 | Double-fermentation lactic acid bacteria beverage, and preparation method thereof |
| CN108601364A (en) * | 2015-11-26 | 2018-09-28 | 可口可乐公司 | The method of milk beverage, the method for producing milk beverage and the flavor for improving milk beverage |
-
2019
- 2019-03-29 CN CN201910252527.6A patent/CN109757559A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005230014A (en) * | 2005-02-09 | 2005-09-02 | Michiyo Aikawa | Lactic acid bacteria beverage |
| CN101558790A (en) * | 2009-05-25 | 2009-10-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented lactobacilli drink and preparation method thereof |
| CN104686652A (en) * | 2015-02-06 | 2015-06-10 | 鲁东大学 | Fresh type brown defatted yoghurt beverage and production method thereof |
| CN105166037A (en) * | 2015-07-22 | 2015-12-23 | 北京三元食品股份有限公司 | Brown lactobacillus beverage and preparation method thereof |
| CN108601364A (en) * | 2015-11-26 | 2018-09-28 | 可口可乐公司 | The method of milk beverage, the method for producing milk beverage and the flavor for improving milk beverage |
| CN106509115A (en) * | 2016-11-16 | 2017-03-22 | 北京银河雪生物科技开发有限公司 | Double-fermentation lactic acid bacteria beverage, and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Sahu et al. | Food processing, food spoilage and their prevention: An overview | |
| CN105325541A (en) | Living bacterium type room temperature yoghurt and making method thereof | |
| AU2014207955B2 (en) | Process of producing a lactate ferment | |
| CN107549310A (en) | A kind of barley young leaf green juice normal-temperature yoghourt and preparation method thereof | |
| CN106376644A (en) | Long shelf-life and refrigerated live bacterium yogurt and preparation method thereof | |
| CN104365837A (en) | Preparation method of yoghourt | |
| CN107354051A (en) | A kind of preparation method of yak milone | |
| CN104996570A (en) | Preparation technology of lactic acid bacteria beverage | |
| CN110731382A (en) | Preparation method of passion fruit juice fermented milk beverage | |
| CN109757559A (en) | A kind of sour milk beverage and preparation method thereof | |
| CN112868765A (en) | Double-fermentation lactic acid bacteria beverage and preparation method thereof | |
| CN103783159B (en) | Active bacteria fresh milk fermented type medlar health preserving drink | |
| CN104920620A (en) | Home-brewed plant yogurt powder, preparation method thereof and method for fermenting yoghourt by using home-brewed plant yogurt powder | |
| JP2012055278A (en) | Milk beverage and method for producing the same | |
| CN1097095A (en) | Fresh-keeping flavour sour milk product | |
| Babar et al. | Utilization of pomegranate juice for the preparation of chakka whey beverage | |
| CN104366163A (en) | Processing method of nutritional juice for pickling potherb mustard | |
| CN100508767C (en) | Sour milk containing chitosan and preparing method thereof | |
| CN110999972A (en) | Double-protein yoghourt and preparation method thereof | |
| CN105558013A (en) | Yoghurt and preparation method thereof and lactic acid bacteria beverage and preparation method thereof | |
| Sulieman et al. | Microbiological characteristics and sensory evaluation of white cheese produced by using camel milk and mixture of camel and cow milk | |
| Najmitdinova | Dairy Processing Technology | |
| CN112868778A (en) | Fermented milk with function of inhibiting acidification after cooling | |
| CN104082411A (en) | Waxberry yogurt and preparation method thereof | |
| CN109497131A (en) | A kind of post-fermentation room temperature viable bacteria brown milk drink 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: 20190517 |
|
| RJ01 | Rejection of invention patent application after publication |