CN110100890A - A kind of acidic milk drink prepares optimization method - Google Patents
A kind of acidic milk drink prepares optimization method Download PDFInfo
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- CN110100890A CN110100890A CN201910388926.5A CN201910388926A CN110100890A CN 110100890 A CN110100890 A CN 110100890A CN 201910388926 A CN201910388926 A CN 201910388926A CN 110100890 A CN110100890 A CN 110100890A
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- milk drink
- acidic milk
- optimization method
- light transmittance
- change rate
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
What a specific embodiment of the invention provided a kind of acidic milk drink prepares optimization method, the following steps are included: 1) change the preparation process condition of acidic milk drink, 2) size distribution of sample and the light transmittance change rate under apocarpy under different technology conditions are detected, 3) suitable process conditions are chosen according to the light transmittance change rate under size distribution and apocarpy, the suitable technique or formula that optimization method of the invention can quick and precisely select acidic milk drink to prepare, it can guarantee that the stability of acidic milk drink shelf life can guarantee the mouthfeel of acidic milk drink again.
Description
Technical field
The invention belongs to field of beverage preparation, and in particular to a kind of acidic milk drink prepares optimization method.
Background technique
Acidic milk drink is through lactobacillus-fermented (or not fermented), while to add one using cow's milk as primary raw material
The all good beverage of color, smell and taste made of the ingredients modulation such as a little fruit juice, white granulated sugar, stabilizer, organic acids.
Acidic milk drink belongs to containing newborn mixed system, and unstability is frequent problems faced in food industry, mainly
Phenomenon be protein polymer precipitating, fat floating (non-full skimmed milk is as raw material), bleed phenomena such as, for product appearance with
Quality has influence very serious, but not can determine that in its initial stage of development and select which kind of ingredient that can keep acid cream drink
Expect the stability of shelf life.Therefore, it is necessary to research staff to be progressed greatly by raw material, recipe determination, is carried out in terms of process optimization three steady
Qualitative question solves.
General method in the world at present are as follows: orthogonal experiment is used, using different material, production different formulations or difference
Handicraft product eventually finds suitable raw material, formula and technique according to experimental phenomena is saved.This method there are two major defect,
It is time-consuming and can not accurate quantitative analysis.
Summary of the invention
To overcome the problems, such as described in background technique to be at present to prepare stable acidic milk drink to exist, the present invention provides one
Kind acidic milk drink prepares optimization method, and concrete scheme is as follows:
A kind of acidic milk drink prepares optimization method, comprising the following steps: 1) changes the preparation process of acidic milk drink
Condition, 2) size distribution of sample and the light transmittance change rate under apocarpy under detection different technology conditions, 3) according to granularity
Light transmittance change rate under distribution and apocarpy chooses suitable process conditions.
Optionally, the process conditions are processing temperature.
Optionally, the processing temperature is acid adding temperature, molten newborn temperature or homogenizing temperature.
Optionally, the process conditions are formula composition.
Optionally, the formula composition is to compound the gentle content for rushing salt of colloid.
Optionally, be to compound the gentle content for rushing salt of colloid for the formula composition, replaced using Zeta potential described in
Light transmittance change rate under apocarpy.
Optionally, the light transmittance change rate under the apocarpy is tested and analyzed by LUMiSizer and is obtained.
Optionally, the centrifugal force of the centrifugal condition is 750~850G, and the Detection wavelength of the light transmittance change rate is
800~900nm.
Optionally, under different technology conditions, light transmittance change rate is relatively low, size distribution and sample for reference basic one
It causes, is chosen as suitable process conditions.
Optionally, the optimization method is used to prepare the acidic milk drink of shelf stable.
Compared with prior art, specific embodiments of the present invention are using combination light transmittance change rate and size distribution detection
Technology optimizes the acidic milk drink preparation process for preparing shelf stable, can quick and precisely select suitable technique
Or formula, that is, it can guarantee that the stability of acidic milk drink shelf life can guarantee the mouthfeel of acidic milk drink again.
Detailed description of the invention
Light transmittance change rate test result at a temperature of the small junket acidic milk drink difference acid adding of Fig. 1 mango；
Particle size distribution test result at a temperature of the small junket acidic milk drink difference acid adding of Fig. 2 mango；
The Zeta potential test result of the small junket acidic milk drink difference compounding colloid of Fig. 3 mango and buffer salt dosage；
The particle size distribution test result of the small junket acidic milk drink difference compounding colloid of Fig. 4 mango and buffer salt dosage；
The small junket acidic milk drink difference compounding colloid of Fig. 5-10 mango and the light transmittance change rate of buffer salt dosage test knot
Fruit.
Specific embodiment
What a specific embodiment of the invention provided a kind of acidic milk drink prepares optimization method, comprising the following steps: 1)
The preparation process condition of change acidic milk drink, 2) it detects under different technology conditions under the size distribution and apocarpy of sample
Light transmittance change rate, 3) according to the suitable process conditions of light transmittance change rate selection under size distribution and apocarpy.
According to Stokes law, the floating or precipitating of labile element in the solution can be accelerated by centrifugation, according to
Lambert-beer law, as the centrifugation of labile element is floated or is precipitated, the light transmittance of solution can change, unstable
Ingredient is more, and light transmittance can be poorer, so that the light transmittance negative sense variation in the unit time is bigger, passes through the light transmission under centrifugal condition
Spending change rate can be with the stability of reaction solution, therefore it is good by the light transmittance change rate under centrifugal condition can to choose stability
Acidic milk drink preparation process condition, size distribution refers to particle size distribution in product, and according to Stokes law, particle is moved
It is directly proportional to granular size to move rate, size distribution on the one hand can also be with the stability of reaction solution, on the other hand, for acidity
Milk beverage, size distribution will affect the mouthfeel of beverage, keep the consistency of size distribution that can keep the one of acidic milk drink mouthfeel
Cause property, therefore the acidic milk drink for guaranteeing mouthfeel consistency can be chosen by size distribution.So specific implementation of the invention
The acidic milk drink that mode provides prepare the quantitative preparation process to acidic milk drink of optimization method energy fast qualitative carry out it is excellent
Change, the acidic milk drink of acquisition can guarantee that the stability of acidic milk drink can guarantee the mouthfeel of acidic milk drink again.
The acidic milk drink of a specific embodiment of the invention prepares optimization method, and the process conditions are processing temperature
Degree, the processing temperature specifically include acid adding temperature, molten newborn temperature or homogenizing temperature etc., and inventor passes through research hair
Existing, processing temperature has large effect to the stability of acidic milk drink, can be by comparing sample under different processing temperatures
Size distribution and apocarpy under light transmittance change rate, the optimal processing temperature range of acquisition of fast accurate guarantees
Under the optimal processing temperature, while acidic milk drink is with good stability and mouthfeel, energy consumption minimumization.
The acidic milk drink of a specific embodiment of the invention prepares optimization method, and the process conditions are formula group
At the formula composition is preferably to compound the gentle content for rushing salt of colloid, and the content of usual colloid and buffer salt is to acid cream drink
The stability influence of material is bigger, and inventor passes through the research discovery content for rushing salt gentle for compounding colloid, shadow
Sound essentially consists in the gentle carried charge difference for rushing salt of different content compounding colloid and impacts to the stability of acidic milk drink, because
This can replace the light transmittance change rate under the apocarpy using simple Zeta potential, can be by detecting different content
The gentle size distribution and Zeta potential for rushing the sample under salt of compounding colloid, it is suitable to be obtained according to size distribution and Zeta potential
Compounding colloid is gentle to rush salt content.
The acidic milk drink of a specific embodiment of the invention prepares optimization method, and the process conditions can also be hair
Kefir milk acid starting material, stabilizer and dosage are fruit juice addition of flavor progress of raising acidic milk drink etc. to acidic milk drink
The raw material composition or processing technology that stability can have an impact.
The acidic milk drink of a specific embodiment of the invention prepares optimization method, the light transmittance under the apocarpy
Change rate is tested and analyzed by LUMiSizer and is obtained, and according to products characteristics, the centrifugal force of the centrifugal condition is 750~850G, tool
Body for example can be described for 750G, 760G, 770G, 780G, 790G, 800G, 810G, 820G, 830G, 840G, 850G etc.
The Detection wavelength of light varience rate be 800~900nm, specifically for example can for 800nm, 810nm, 820nm, 830nm, 840nm,
850nm, 860nm, 870nm, 880nm, 890nm, 900nm etc..
The acidic milk drink of a specific embodiment of the invention prepares optimization method, is comprehensively considered respectively according to actual requirement
Aspect requirement is arranged corresponding weight to light transmittance change rate and size distribution, judges to choose suitable Optimizing Technical.It is logical
Often under different technology conditions, light transmittance change rate is relatively low, and size distribution is almost the same with sample for reference, best granularity point
The peak shape map and sample for reference map of cloth do not have apparent peak shape or change in location, are selected as suitable process conditions
It takes.Light transmittance change rate is relatively low can to guarantee the better stability of final products, size distribution and sample for reference basic one
Cause can guarantee the consistency of product mouthfeel.Partial size point of the sample for reference by the existing corresponding product approved by market
Cloth map usually can establish the database of corresponding particle diameter distribution map, be transferred from database.
The acidic milk drink of a specific embodiment of the invention prepares optimization method, mainly for the preparation of shelf stable
Acidic milk drink.
Below by way of specific embodiment, the present invention will be further described.
Embodiment
Test specification
The test of light transmittance change rate: test sample is put into LUMiSizer, is centrifuged, wherein centrifugal force is set as
800G, while the light transmittance change rate of real-time detection test agent, wherein detection optical wavelength is 850nm.
Particle size distribution test: being tested using laser fineness gage, sample refractive index selection 1.529, and sample absorptivity is
0.001, laser obscurity selects 8-12%.
Zeta potential test: using streaming potential test philosophy, sample-adding amount 10mL, and 40uL is added in titrating solution every time.
Embodiment 1
The small junket acidic milk drink acid adding temperature optimization of mango
During the acid adding of mango small junket acidic milk drink preparation, it is respectively adopted 30 DEG C, 25 DEG C, 20 DEG C of different acid adding temperature
Under carry out that citric acid and fruit juice is added；Light transmittance change rate and granularity point are carried out to the small junket of mango at a temperature of above-mentioned different acid addings
Cloth test, light transmittance change rate test result such as attached drawing 1, particle size distribution test result such as attached drawing 2, wherein light transmittance change rate is surveyed
Examination has carried out repeating experiment test twice respectively；1 result is it is found that the small junket light transmittance of mango at 30 DEG C of acid adding temperature with reference to the accompanying drawings
Change rate is apparently higher than light transmittance change rate at 25 DEG C and 20 DEG C of acid adding temperature, and mango at 25 DEG C and 20 DEG C of acid adding temperature is small
Junket light transmittance change rate difference is smaller, and 2 as a result, further compare map (not shown) in picture library, acid adding temperature 25 with reference to the accompanying drawings
DEG C and the small junket size distribution map of mango at 20 DEG C and the sample for reference map in picture library it is almost the same, and 30 DEG C of acid adding temperature
The small junket size distribution of mango there is apparent peak shape change at 10~1000 μm, so as to according to light transmittance change rate and
Particle size distribution test result chooses 25 DEG C and is used as optimal acid adding temperature, on the one hand can reduce energy consumption, on the other hand can be simultaneously
Guarantee product stability and mouthfeel.
Embodiment 2
The small junket acidic milk drink compounding colloid of mango and buffer salt dosage optimization
Using the method for orthogonal experiment, the small gentle punching of junket acidic milk drink compounding colloid of mango of following dosage is prepared respectively
Salt.
| Sample number into spectrum | It compounds colloid (wt ‰) | Buffer salt (wt ‰) |
| 1 | 2.0 | 0.8 |
| 2 | 2.2 | 0.8 |
| 3 | 2.5 | 0.8 |
| 4 | 2.0 | 0.6 |
| 5 | 2.2 | 0.6 |
| 6 | 2.5 | 0.6 |
Zeta potential, size distribution and light transmittance variation are carried out to the gentle small junket of mango for rushing salt of above-mentioned different compounding colloids
Rate test, Zeta potential test result such as attached drawing 3, particle size distribution test result such as attached drawing 4, light transmittance change rate test result is such as
Attached drawing 5-10, wherein attached drawing 5-10 is corresponding in turn to the light transmittance change rate test result of sample 1-6；3 result with reference to the accompanying drawings
It is found that the order of magnitude sequence of the Zeta potential value of sample 1-6 are as follows: sample 6 > sample, 2 > sample, 3 > sample, 1 > sample, 4 > sample
5,5-10 result knows the size result of light transmittance change rate and the order of magnitude sequence consensus of Zeta potential value with reference to the accompanying drawings,
Show to compound the gentle content for rushing salt of colloid, it is different that influence essentially consists in the gentle carried charge for rushing salt of different content compounding colloid
The stability of acidic milk drink is impacted；4 as a result, further compare map (not shown) in picture library, sample 2 with reference to the accompanying drawings
The small junket size distribution map of mango and the sample for reference map in picture library it is almost the same；In conjunction with Zeta potential test result or thoroughly
Light varience rate test result and particle size distribution test as a result, can filter out optimization compounding colloid dosage be 2.2wt ‰, delay
Rushing salt is 0.8wt ‰.
Although present disclosure is as above, present invention is not limited to this.Anyone skilled in the art are not departing from this
It in the spirit and scope of invention, can make various changes or modifications, therefore protection scope of the present invention should be with claim institute
Subject to the range of restriction.
Claims (10)
1. a kind of acidic milk drink prepares optimization method, which comprises the following steps: 1) change acidic milk drink
Preparation process condition, 2) size distribution of sample and the light transmittance change rate under apocarpy under detection different technology conditions, 3)
Suitable process conditions are chosen according to the light transmittance change rate under size distribution and apocarpy.
2. acidic milk drink according to claim 1 prepares optimization method, which is characterized in that the process conditions are to add
Work temperature.
3. acidic milk drink according to claim 2 prepares optimization method, which is characterized in that the processing temperature is to add
Sour temperature, molten newborn temperature or homogenizing temperature.
4. acidic milk drink according to claim 1 prepares optimization method, which is characterized in that the process conditions be with
Fang Zucheng.
5. acidic milk drink according to claim 4 prepares optimization method, which is characterized in that the formula composition is multiple
Content with colloid and buffer salt.
6. acidic milk drink according to claim 5 prepares optimization method, which is characterized in that replaced using Zeta potential
Light transmittance change rate under the apocarpy.
7. acidic milk drink according to claim 1 prepares optimization method, which is characterized in that under the apocarpy
Light transmittance change rate is tested and analyzed by LUMiSizer and is obtained.
8. acidic milk drink according to claim 7 prepares optimization method, which is characterized in that the centrifugal condition from
Mental and physical efforts are 750~850G, and the Detection wavelength of the light transmittance change rate is 800~900nm.
9. acidic milk drink according to claim 1 prepares optimization method, which is characterized in that with different technology conditions
Under, light transmittance change rate is relatively low, and size distribution is almost the same with sample for reference, is selected as suitable process conditions
It takes.
10. acidic milk drink according to claim 1 prepares optimization method, which is characterized in that the optimization method is used
In the acidic milk drink for preparing shelf stable.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111257176A (en) * | 2019-11-15 | 2020-06-09 | 杭州娃哈哈科技有限公司 | Method for rapidly evaluating protein stabilizing capability of sodium carboxymethylcellulose in acidic milk beverage |
Citations (1)
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| CN109507152A (en) * | 2018-10-09 | 2019-03-22 | 上海康识食品科技有限公司 | A kind of white granulated sugar raw material flocculate appraisal procedure |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109507152A (en) * | 2018-10-09 | 2019-03-22 | 上海康识食品科技有限公司 | A kind of white granulated sugar raw material flocculate appraisal procedure |
Non-Patent Citations (2)
| Title |
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| 姚晶等: "果胶对酸性乳饮料稳定作用的研究", 《食品工业科技》 * |
| 高宪枫: "美拉德反应对杀菌型褐色乳酸菌饮料稳定性的影响", 《饮料工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111257176A (en) * | 2019-11-15 | 2020-06-09 | 杭州娃哈哈科技有限公司 | Method for rapidly evaluating protein stabilizing capability of sodium carboxymethylcellulose in acidic milk beverage |
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Application publication date: 20190809 |