CN110100893A - A kind of preparation method of double egg-albumen fermentation brown lactic acid bacteria beverage - Google Patents
A kind of preparation method of double egg-albumen fermentation brown lactic acid bacteria beverage Download PDFInfo
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- CN110100893A CN110100893A CN201910392128.XA CN201910392128A CN110100893A CN 110100893 A CN110100893 A CN 110100893A CN 201910392128 A CN201910392128 A CN 201910392128A CN 110100893 A CN110100893 A CN 110100893A
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- fermentation
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- lactic acid
- acid bacteria
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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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- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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Abstract
This product belongs to sour milk beverage, is related to a kind of instant bean and skimmed milk power is used in mixed way, the double-protein lactobacillus brown beverage obtained after a series of biochemical reactions such as Maillard reaction, lactobacillus-fermented；Specifically a kind of production method of double egg-albumen fermentation brown lactic acid bacteria beverage, specifically includes: reduction, fermentation base-material preparation, brown stain, the fermentation of brown stain base-material, sour milk beverage are prepared.The present invention is a kind of plant and animal double protein source, nutrition comprehensive and abundant；It is unique flavor, salubrious；Using CMC stabilising system, producer's brown beverage, cost decline to a great extent more currently on the market.
Description
Technical field
This product belongs to sour milk beverage, is related to a kind of instant bean and skimmed milk power is used in mixed way, through Maillard reaction,
Double-protein lactobacillus brown beverage obtained after a series of biochemical reactions such as lactobacillus-fermented；Specifically a kind of double egg-albumen fermentation
The production method of brown lactic acid bacteria beverage.
Background technique
Sour milk beverage, which refers in the lotion using cream or dairy products as raw material, being worth through lactobacillus-fermented, is added water, and
It is drunk made of one or more of modulation of white granulated sugar and (or) sweetener, acid, fruit juice, tea, coffee, plant extraction liquid etc.
Material.Using chlorella yakult as the brown lactic acid bacteria beverage of representative, there is salubrious mouthfeel and unique color flavor, find a good market more
Year, sour milk beverage currently on the market, based on animal protein (cow's milk), higher cost, flavor homogeneity is seriously.
Traditional food of the soybean as China, protein content are 3~5 times of general Stomach contents up to 45% or so.Contain
Have 8 kinds of essential amino acids of needed by human body, modern nutriology is thought, the nutritive value of protein depend primarily on its amino acid at
Point, in soybean the essential amino acid pattern of protein not only proximate to the suggestion mode of FAO/WHO, also with the amino of animal protein
Garden sorrel formula is close, and biological value is similar to the protein of meat, egg, milk, is easily absorbed by the body；On the other hand, soy meal and
Skimmed milk power collocation is fermented together, can play the role of complementary action of protein, and can remove beany flavor, improves mouthfeel, more can quilt
Consumer receives.
The long-time high temperature that Maillard reaction occurs in brown lactic acid bacteria beverage production process is denaturalized protein, produces
Easily there is bleed layering and precipitating in product, and improving this phenomenon, commonly significant method is the suitable stabilizer of addition, existing market
Common stabiliser system is gone up as pectin system, but higher cost.
Summary of the invention
The present invention is for above-mentioned
In order to achieve the above object, the technical solution adopted by the present invention is,
A kind of preparation method of double egg-albumen fermentation brown lactic acid bacteria beverage, which is characterized in that this method is by soybean (reduction)
Beverage is made through Maillard reaction in slurry and skimmed milk power after lactobacillus-fermented,
1) bean powder restores
Instant bean is dissolved in 80-85 DEG C of hot water, shears 5-10 minutes, spare；
2) skimmed milk power restores
50-55 DEG C dissolution 5-10 minutes, stand hydration 30 minutes, it is spare；
Specific following steps:
3) fermentation base-material preparation
It is spare after skimmed milk power and instant bean restore respectively, the two is mixed in a certain ratio and (needs mixed proportion)；
4) brown stain
Instant bean and skimmed milk power, reduced sugar additive amount 6% are chosen, the temperature of browning reaction is 95 DEG C, browning reaction
Time be 2.5h, be made spare after brown stain base-material；
5) brown stain base-material ferments
The CH-1 strain for selecting Hansen Corp., section, Denmark to provide, additive amount 0.04g/kg, fermentation temperature are 42 DEG C, fermentation
Time 14h reaches fermentation termination and is demulsified after fermentation base-material reaches target acidity, stirs 10 minutes, be cooled to 20 DEG C,
20-22Mpa homogeneous, obtains brown stain fermentation liquid, and 2-4 DEG C of refrigeration is spare；
6) sour milk beverage is prepared
By load weighted white granulated sugar, compound stabilizer, sweetener, preservative, dry mixing is mixed, under high shear conditions,
It is slowly added to, shearing dissolution 15-20 minutes in 80-85 DEG C of softened water, until being completely dissolved, cools to 30 DEG C hereinafter, spare, stirring
Brown stain fermentation liquid after homogeneous is added adds cold water to stir evenly to the 80% of total amount, with room temperature softened water by load weighted lemon
Acid, sodium citrate are made into 5%-10% acid solution, are slowly uniformly dispersed in feed liquid, stir evenly, product pH norm controlling exists
Essence is added in 3.9-4.2, and constant volume stirs 10 minutes, and 50-60 DEG C of 22Mpa homogeneous is filling, and 85 DEG C of 20min sterilizations are packaged into
Product obtain double egg-albumen fermentation brown lactic acid bacteria beverage.Sweetener can be acesulfame potassium or Aspartame, and preservative can be sorb
Sour potassium.
Preferably, being used in mixed way in step 1) using skimmed milk power and instant bean.
Preferably, instant bean and skimmed milk power provide protein quality ratio 1:1 in step 2).
Preferably, after fermentation base-material reaches target acidity, being demulsified in step 3), stirring 10 minutes, be cooled to 20
DEG C, 20-22Mpa homogeneous.
Preferably, sweet by CMC0.5%, pectin 0.1%, diacetyl tartarate list using compound stabilizer in step 4)
Rouge 0.021% forms.
Preferably: finished product product pH is 3.9-4.0 in step 4).
Compared with prior art, the advantages and positive effects of the present invention are,
1, the present invention is a kind of plant and animal double protein source, nutrition comprehensive and abundant；It is unique flavor, salubrious；It is steady using CMC
Determine system, producer's brown beverage, cost decline to a great extent more currently on the market.
Specific embodiment
To better understand the objects, features and advantages of the present invention, below with reference to embodiment to this hair
It is bright to be described further.It should be noted that in the absence of conflict, the feature in embodiments herein and embodiment can
To be combined with each other.
In the following description, numerous specific details are set forth in order to facilitate a full understanding of the present invention, still, the present invention may be used also
To be implemented using other modes described herein are different from, therefore, the present invention is not limited to the specific of specification is described below
The limitation of embodiment.
A kind of double egg-albumen fermentation brown lactic acid bacteria beverage production method, this method draw instant bean and skimmed milk power through beauty
It is made after a series of biochemical reactions such as moral reaction, lactobacillus-fermented, the specific process is as follows:
The preparation of brown stain base-material
Instant bean is dissolved in 80-85 DEG C of hot water, shears 5-10 minutes, spare, and 50-55 DEG C of dissolution 5-10 of skimmed milk power points
Clock stands hydration 30 minutes, spare.
Brown stain
Parameter relevant to brown stain has: 1, the use ratio of instant bean and skimmed milk power；The time of 2 browning reactions and temperature
Degree.It is tested by setting gradient comparison, compares the flavor of final products, suitable parameter is judged and selected with this.It is specific as follows:
Instant bean and skimmed milk power provide albumen quality ratio and are set as 5:1,2:1,1:1,1:2,1:5；
Browning reaction intensive parameter, temperature and time combined crosswise: 90 DEG C of temperature, 95 DEG C, 98 DEG C, time 1.5h, 2h,
2.5h；
It is 1:1,95 DEG C that taste and flavor judgement through final products, instant bean and skimmed milk power, which provide albumen quality ratio,
The response intensity of 2.5h is best suitable for our the imagination requirements to the product.
It is made spare after brown stain base-material.
The fermentation of brown stain base-material
The key point for influencing the fermentation of brown stain base-material has: selection, fermentation temperature control of strain etc..Our company selects Denmark Ke Han
The CH-1 that gloomy company provides delivers directly strain, and fermentation terminates 130 ° of T of acidity.
Fermentation temperature controls 45 DEG C and 42 DEG C.
Through Experimental comparison, 42 DEG C of 14h reach fermentation termination, structural state and excellent flavor.
It after the base-material that ferments reaches target acidity, is demulsified, stirs 10 minutes, be cooled to 20 DEG C, 20-22Mpa homogeneous, 2-
4 DEG C of refrigerations are spare.
Sour milk beverage is prepared
There is bleed and sedimentation problem to improve brown lactic acid bacteria beverage product, needs to add suitable stabilizer and keep producing
Product structure, it is currently used in the market be mostly pectin system, higher cost, while guaranteeing clean taste, selection cost compared with
Low CMC system, and other monomers are compounded, it carries out preferred.
Centrifugation comparison and heat preservation observation through many experiments product, select dosage are as follows: CMC0.5%, pectin 0.1%, double second
Acyl tartaric acid monoglyceride 0.021%.This dosage corresponding product is scanned analysis with stability analysis scanner (AGS), point
Analysis principle is scanned by transmitted light device and backscattered light detector to sample using far red light light source, and light intensity is utilized
The variation of value captures sample variation, according to stability kinetic curve formula calculates stability coefficient, and amplitude of variation is bigger,
Stability coefficient value is bigger, and sample is more unstable, and the scan data of this sample and 500 on the market well-known lactic acid bacteria samples are swept
It retouches data to be compared, be compared in terms of sample entirety, bottom, middle part, four, top, by the stability of 500 samples
Coefficient (entirety, bottom, middle part, top) is arranged from 0-1, finds out 50% sample corresponding position in face of coming respectively, and come
80% sample corresponding position of front, double egg-albumen fermentation brown lactic acid bacteria product made of the compound stabilizer (entirety, bottom,
Middle part, top) stability index is respectively less than 50% sample for coming front in 500 hit products on the market, illustrate this product
Stability index is smaller, has good stability, and is not in obvious bleed and precipitating in shelf life.
The specific process is as follows:
The white granulated sugar that is mixed dry mixing with 80-85 DEG C of softened water, compound stabilizer (CMC0.5%, pectin 0.1%, double second
Acyl tartaric acid monoglyceride 0.021%), sweetener (acesulfame potassium, Aspartame), preservative (potassium sorbate), in shear conditions
Under, it is slowly added to, shearing dissolution 15-20 minutes until being completely dissolved, cools to 30 DEG C hereinafter, spare.After homogeneous is added in stirring
Brown stain fermentation liquid adds cold water to stir evenly to the 80% of total amount, with room temperature softened water by load weighted citric acid, sodium citrate
It is made into 5%-10% acid solution, is slowly uniformly dispersed in feed liquid, is stirred evenly, product pH norm controlling is added in 3.9-4.2
Essence, constant volume stir 10 minutes, and 50-60 DEG C of 22Mpa homogeneous is filling, and 85 DEG C of 20min sterilizations, packed products obtain double protein
Ferment brown lactic acid bacteria beverage.
The present invention makes instant bean and skimmed milk power after a series of biochemical reactions such as Maillard reaction, lactobacillus-fermented
Sour milk beverage, be a kind of plant and animal double protein source, nutrition comprehensive and abundant is unique flavor, salubrious；Moreover, relatively at present
Brown beverage in the market, cost decline to a great extent.
Patented product and prior art products characteristic deck watch
The above described is only a preferred embodiment of the present invention, being not that the invention has other forms of limitations, appoint
What those skilled in the art changed or be modified as possibly also with the technology contents of the disclosure above equivalent variations etc.
It imitates embodiment and is applied to other fields, but without departing from the technical solutions of the present invention, according to the technical essence of the invention
Any simple modification, equivalent variations and remodeling to the above embodiments, still fall within the protection scope of technical solution of the present invention.
Claims (6)
1. a kind of preparation method of double egg-albumen fermentation brown lactic acid bacteria beverage, which is characterized in that this method is by big soya-bean milk and degreasing
Beverage is made, specific following steps through Maillard reaction in milk powder after lactobacillus-fermented:
1) fermentation base-material preparation
Spare after skimmed milk power and instant bean restore respectively, instant bean and skimmed milk power provide albumen quality ratio as 1:1；
2) brown stain
Instant bean and skimmed milk power are chosen, reduced sugar is added, the temperature of browning reaction is 95 DEG C, and the time of browning reaction is
2.5h is made spare after brown stain base-material；
3) brown stain base-material ferments
The CH-1 strain for selecting Hansen Corp., section, Denmark to provide, additive amount 0.04g/kg, fermentation temperature are 42 DEG C, fermentation time
14h reaches fermentation termination and is demulsified after fermentation base-material reaches target acidity, stirs 10 minutes, be cooled to 20 DEG C, 20-
22Mpa homogeneous, obtains brown stain fermentation liquid, and 2-4 DEG C of refrigeration is spare；
4) sour milk beverage is prepared
By load weighted white granulated sugar, compound stabilizer, sweetener, preservative, dry mixing is mixed, under high shear conditions, slowly
It is added, shearing dissolution 15-20 minutes in 80-85 DEG C of softened water, until being completely dissolved, cools to 30 DEG C hereinafter, spare, stirring is added
Brown stain fermentation liquid after homogeneous adds cold water to stir evenly to the 80% of total amount, with room temperature softened water by load weighted citric acid,
Sodium citrate is made into 5%-10% acid solution, is slowly uniformly dispersed in feed liquid, stirs evenly, and product pH norm controlling is in 3.9-
4.2, essence is added, constant volume stirs 10 minutes, and 50-60 DEG C of 22Mpa homogeneous is filling, and 85 DEG C of 20min sterilizations, packed products obtain
To double egg-albumen fermentation brown lactic acid bacteria beverage.
2. the preparation method of double egg-albumen fermentation brown lactic acid bacteria beverage according to claim 1, it is characterised in that: step 1)
In, it is used in mixed way using skimmed milk power and instant bean.
3. the preparation method of double egg-albumen fermentation brown lactic acid bacteria beverage according to claim 1, it is characterised in that: step 2)
In, instant bean and skimmed milk power provide protein quality ratio 1:1.
4. the preparation method of double egg-albumen fermentation brown lactic acid bacteria beverage according to claim 1, it is characterised in that: step 3)
In, it after fermentation base-material reaches target acidity, is demulsified, stirs 10 minutes, be cooled to 20 DEG C, 20-22Mpa homogeneous.
5. the preparation method of double egg-albumen fermentation brown lactic acid bacteria beverage according to claim 1, it is characterised in that: step 4)
It is middle to be made of using compound stabilizer CMC, pectin, diacetyl tartarate monoglyceride 0.021.
6. the preparation method of double egg-albumen fermentation brown lactic acid bacteria beverage according to claim 1, it is characterised in that: step 4)
Middle finished product product pH is 3.9-4.0.
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| CN201910392128.XA CN110100893A (en) | 2019-05-13 | 2019-05-13 | A kind of preparation method of double egg-albumen fermentation brown lactic acid bacteria beverage |
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| CN201910392128.XA CN110100893A (en) | 2019-05-13 | 2019-05-13 | A kind of preparation method of double egg-albumen fermentation brown lactic acid bacteria beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794234A (en) * | 2022-03-23 | 2022-07-29 | 北大荒完达山乳业股份有限公司 | Double-protein yoghourt and preparation method thereof |
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| CN101107944A (en) * | 2007-08-23 | 2008-01-23 | 辽宁优格生物科技股份有限公司 | Double-protein lactic acid bacteria milk beverage and manufacturing method thereof |
| CN101347149A (en) * | 2007-07-18 | 2009-01-21 | 光明乳业股份有限公司 | Double-protein yogurt drink and method of preparing the same |
| CN101438737A (en) * | 2008-12-18 | 2009-05-27 | 辽宁优格生物科技股份有限公司 | Double-protein lactobacillus milk beverage and method for producing the same |
| CN102499286A (en) * | 2011-12-28 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Concentrated fermented milk used for producing lactic acid bacteria beverage and preparation method thereof |
| CN102687752A (en) * | 2012-06-29 | 2012-09-26 | 天宁香料（江苏）有限公司 | Method for making brown soybean lactobacillus drink |
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2019
- 2019-05-13 CN CN201910392128.XA patent/CN110100893A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347149A (en) * | 2007-07-18 | 2009-01-21 | 光明乳业股份有限公司 | Double-protein yogurt drink and method of preparing the same |
| CN101107944A (en) * | 2007-08-23 | 2008-01-23 | 辽宁优格生物科技股份有限公司 | Double-protein lactic acid bacteria milk beverage and manufacturing method thereof |
| CN101438737A (en) * | 2008-12-18 | 2009-05-27 | 辽宁优格生物科技股份有限公司 | Double-protein lactobacillus milk beverage and method for producing the same |
| CN102499286A (en) * | 2011-12-28 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Concentrated fermented milk used for producing lactic acid bacteria beverage and preparation method thereof |
| CN102687752A (en) * | 2012-06-29 | 2012-09-26 | 天宁香料（江苏）有限公司 | Method for making brown soybean lactobacillus drink |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794234A (en) * | 2022-03-23 | 2022-07-29 | 北大荒完达山乳业股份有限公司 | Double-protein yoghourt and preparation method thereof |
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