CN110637881A - Preparation method of fermented prebiotics yoghourt beverage - Google Patents
Preparation method of fermented prebiotics yoghourt beverage Download PDFInfo
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- CN110637881A CN110637881A CN201910919966.8A CN201910919966A CN110637881A CN 110637881 A CN110637881 A CN 110637881A CN 201910919966 A CN201910919966 A CN 201910919966A CN 110637881 A CN110637881 A CN 110637881A
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- fermented
- prebiotics
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- oligosaccharide
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- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000020125 yoghurt-based beverage Nutrition 0.000 title claims abstract description 23
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 21
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 21
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 25
- 235000015140 cultured milk Nutrition 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 14
- 235000020183 skimmed milk Nutrition 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- SPFMQWBKVUQXJV-BTVCFUMJSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O SPFMQWBKVUQXJV-BTVCFUMJSA-N 0.000 claims description 10
- 229960000673 dextrose monohydrate Drugs 0.000 claims description 10
- 235000003599 food sweetener Nutrition 0.000 claims description 10
- 239000003381 stabilizer Substances 0.000 claims description 10
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- 235000010469 Glycine max Nutrition 0.000 claims description 7
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- 235000013305 food Nutrition 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 4
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 claims description 4
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims description 4
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000009775 high-speed stirring Methods 0.000 claims description 4
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- 238000005086 pumping Methods 0.000 claims description 4
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- 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 description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims description 4
- 241000186000 Bifidobacterium Species 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- 229920002148 Gellan gum Polymers 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group 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
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 239000000216 gellan gum Substances 0.000 claims description 3
- 235000010492 gellan gum Nutrition 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims description 3
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- 239000001814 pectin Substances 0.000 claims description 3
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- 229920001277 pectin Polymers 0.000 claims description 3
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- 239000005017 polysaccharide Substances 0.000 claims description 3
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 3
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 235000009016 prebiotic yoghurt drink Nutrition 0.000 claims 1
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- 238000012360 testing method Methods 0.000 description 2
- 235000008924 yoghurt drink Nutrition 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 208000022559 Inflammatory bowel disease Diseases 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
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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
- 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
-
- 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
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/204—Use of bacteria which are encapsulated, entrapped or immobilised; Fermentation with these bacteria
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of fermented prebiotics yoghourt beverage, which adds oligosaccharide in the secondary ingredient process, and the preparation process is improved to adapt to the change of raw materials, so that the good effect and flavor of the product are ensured, wherein the oligosaccharide is a naturally occurring carbohydrate, is used as a growth promoter prebiotic of probiotics, not only has low calorie and high stability, but also has good physicochemical properties of safety and innocuity, it has good effects in improving animal immunity, improving disease resistance and reducing intestinal flatulence, it can directly enter into large intestine to stimulate proliferation of beneficial bacteria such as Bacillus bifidus and Lactobacillus, so as to improve intestinal flora balance and gastrointestinal function, thereby achieving the effects of preventing and treating cardiovascular and cerebrovascular diseases, visceral diseases and intestinal diseases, effectively improving the resistance and the immune function, and having higher production and popularization and application values.
Description
Technical Field
The invention relates to the technical field of fermented beverage preparation, and particularly relates to a preparation method of a fermentable prebiotics yoghourt beverage.
Background
In recent years, people are pursuing health more and more actively, and based on the pursuit, more and more brands produce more products meeting the requirements of consumers, wherein milk drinks are more and more widely concerned as food for supplementing protein in daily life, and sour milk and probiotic beverages in the milk drinks are distinguished from various beneficial floras in the aspects of regulating intestinal functions, improving immunity, relieving digestive diseases and improving body health.
Researches show that the probiotics can effectively improve lactose intolerance and diarrhea symptoms, and the anti-cancer and immunoregulation effects of the probiotics are gradually prominent. The dysfunction of the immune system associated with the reduced tolerance to indigenous microorganisms in the gut can lead to chronic inflammatory bowel disease, thus endangering human health; currently, the adjustment of the micro-ecological environment of the intestinal tract mainly comprises probiotic bacteria supplementation, but the supplemented probiotic bacteria have a plurality of defects in the aspects of field planting ability, survival rate and the like, after the supplemented bacteria enter the digestive tract, the limited number of probiotic bacteria have poor tolerance to the low pH value in the intestinal tract, and cannot propagate in the intestinal tract and ensure sufficient viable bacteria number, so that the corresponding effect cannot be achieved.
The prebiotics can stimulate the proliferation of specific flora, especially probiotics such as bifidobacteria and lactic acid bacteria, so as to adjust the balance of intestinal flora, effectively improve the environment of intestinal tracts and maintain the health of the intestinal tracts, but most prebiotic products in the prior art are pure dietary supplements, and are mostly used as health care products or medicines, so that the prebiotics cannot be supplemented anytime and anywhere in daily life, so that the balance of the intestinal flora is maintained for a long time, therefore, how to provide a daily fermentation type prebiotic drink capable of effectively stimulating the proliferation of the intestinal flora to achieve the balance is an urgent problem to be solved by technical personnel in the field.
Disclosure of Invention
In view of the above, the invention provides a fermented prebiotics yoghourt beverage and a preparation method thereof, and the finished product is more beneficial to the proliferation of intestinal probiotic groups and the health of digestive systems by adjusting the fermentation preparation process and adding oligosaccharides.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of fermented prebiotics yoghourt beverage comprises the following steps:
(1) adding the skim milk powder and the dextrose monohydrate powder into high-speed stirred water at the temperature of 45-55 ℃, continuously stirring until the skim milk powder and the dextrose monohydrate powder are completely dissolved, and standing and emulsifying for 20-30 min to obtain white bottom;
(2) homogenizing the white bottom prepared in the step (1) under the condition of 20-25 MPa, sterilizing for 1-5 min at 95-115 ℃, injecting into a fermentation cylinder, heating to 95-100 ℃, preserving heat for 80-120 min, then cooling to 37-44 ℃, inoculating with strains, continuously stirring for 10-20 min, stopping stirring, preserving heat for fermentation at 37-44 ℃ until the fermentation acidity is 90-150 DEG T, and then performing demulsification, cooling to be less than or equal to 30 ℃ to obtain primary fermented milk;
(3) adding a stabilizer, a sweetener and oligosaccharide into high-speed stirring hot water at 70-95 ℃, fully stirring and dissolving, and then cooling to be less than or equal to 30 ℃ to obtain a dosing solution;
(4) uniformly mixing the ingredient liquid in the step (3) with the primary fermented milk in the step (2) according to a ratio, adding an acidity regulator, and uniformly stirring to obtain a primary ingredient liquid;
(5) adding perfume into the preliminary blending liquid obtained in the step (4), continuously stirring for 5min to fully dissolve and uniformly mix the perfume, and homogenizing under the condition of 20-40 MPa to obtain a homogeneous liquid;
(6) instantly sterilizing the homogenized liquid obtained in the step (5) at a high temperature, then cooling to a temperature less than or equal to 30 ℃, performing centrifugal separation, pumping the centrifugate into a high-level cylinder, and filling;
(7) and (3) sterilizing the filled beverage for 15-30 min in an environment with the temperature of 90-100 ℃, cooling to the temperature of less than or equal to 35 ℃, and taking out to obtain the fermented prebiotics yoghourt beverage.
Preferably, the weight ratio of the dextrose monohydrate powder to the non-anti-skimmed milk powder in the step (1) is (3-5): 5; the weight ratio of the skimmed milk powder to water is (1.4-1.5): 5.
preferably, the inoculation amount of the strain in the step (2) is 50-200U/t white background; the strain is one or a combination of more of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus paracasei and bifidobacterium.
Preferably, the oligosaccharide added in the step (3) is 10.0-35.0 g/L of primary fermented milk; the stabilizer is 5.0-18g/L of primary fermented milk, and the sweetener is 171-342 g/L of primary fermented milk.
Preferably, the stabilizer is one or more of pectin, soybean polysaccharide, sodium carboxymethylcellulose, propylene glycol alginate and gellan gum, the sweetener is white sugar or crystalline fructose, and the oligosaccharide is soybean oligosaccharide, stachyose or raffinose.
Preferably, the proportioning liquid in step (4) is calculated according to the mass ratio: primary fermented milk ═ (1-1.7): 1; acidity regulator: primary fermented milk (0.5-2.5): 150.
preferably, the acidity regulator is citric acid, malic acid and sodium citrate in a mass ratio of 1: (0.5-1.5): (0.1-1).
Further, the blending and adding operations of the acidity regulator are as follows: adding water into a plastic bucket to preliminarily dissolve the acidity regulator, and then pouring into an acid dissolving tank, wherein the weight ratio of the acidity regulator to the water (5-6): 10, adding pure water into an acid dissolving cylinder while stirring to obtain an acidity regulator, adding the acidity regulator into a fermentation cylinder in a spraying mode, wherein the spraying time is 10-15min, the stirring is performed while spraying, and the temperature of the ingredient liquid is controlled to be less than or equal to 20 ℃ importantly in the acid adding process.
Preferably, the spice added in the step (5) is food essence, and the weight ratio of the added spice to the primary blending liquid is (0.1-2.0): 300.
preferably, cold homogenization is carried out at least twice in the step (5), and the homogenization temperature is 20-70 ℃.
Preferably, the high-temperature instantaneous sterilization temperature in the step (6) is 100-135 ℃, and the time is 3-15 s; the centrifugal speed is 2000-8000 r/min.
Compared with the prior art, the invention has the following technical effects: provides a preparation method of fermented prebiotics yoghourt beverage, oligosaccharide is added in the secondary ingredient process, and the preparation process is improved to adapt to the change of raw materials, so that the good effect and flavor of the product are ensured, wherein the oligosaccharide is a naturally occurring carbohydrate, is used as a growth promoter prebiotic of probiotics, not only has low calorie and high stability, but also has good physicochemical properties of safety and innocuity, it has good effects in improving animal immunity, improving disease resistance and reducing intestinal flatulence, it can directly enter into large field to stimulate proliferation of beneficial bacteria such as Bacillus bifidus and Lactobacillus, increase the number of viable beneficial bacteria in intestinal tract, further improving the balance of intestinal flora and the functions of intestines and stomach, thereby achieving the effects of preventing and treating cardiovascular and cerebrovascular diseases, visceral diseases and intestinal diseases, effectively improving the resistance and the immune function and having higher production, popularization and application values.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention provides a preparation method of fermented prebiotics yoghourt beverage, which comprises the following steps:
(1) adding the skim milk powder and the dextrose monohydrate powder into high-speed stirred water at the temperature of 45-55 ℃, continuously stirring until the skim milk powder and the dextrose monohydrate powder are completely dissolved, and standing and emulsifying for 20-30 min to obtain white bottom;
(2) homogenizing the white bottom prepared in the step (1) under the condition of 20-25 MPa, sterilizing for 1-5 min at 95-115 ℃, injecting into a fermentation cylinder, heating to 95-100 ℃, preserving heat for 80-120 min, then cooling to 37-44 ℃, inoculating with strains, continuously stirring for 10-20 min, stopping stirring, preserving heat for fermentation at 37-44 ℃ until the fermentation acidity is 90-150 DEG T, and then performing demulsification, cooling to be less than or equal to 30 ℃ to obtain primary fermented milk;
(3) adding a stabilizer, a sweetener and oligosaccharide into high-speed stirring hot water at 70-90 ℃, fully stirring and dissolving, and then cooling to be less than or equal to 20 ℃ to obtain a dosing solution;
(4) uniformly mixing the ingredient liquid in the step (3) with the primary fermented milk in the step (2), adding an acidity regulator, and uniformly stirring to obtain a primary ingredient liquid;
(5) adding perfume into the preliminary blending liquid obtained in the step (4), continuously stirring to fully dissolve the perfume and uniformly mixing, and homogenizing under the condition of 20-40 MPa to obtain a homogeneous liquid;
(6) instantly sterilizing the homogenized liquid obtained in the step (5) at a high temperature, then cooling to a temperature less than or equal to 30 ℃, performing centrifugal separation, pumping the centrifugate into a high-level cylinder, and filling;
(7) and (3) sterilizing the filled beverage for 15-30 min in an environment with the temperature of 90-100 ℃, cooling to the temperature of less than or equal to 35 ℃, and taking out to obtain the fermented prebiotics yoghourt beverage.
Wherein the weight ratio of the dextrose monohydrate powder to the skimmed milk powder in the step (1) is (3-5): 5; the weight ratio of the skimmed milk powder to water is (1.4-1.5): 5;
the inoculation amount of the strain in the step (2) is 50-200U/t white background; the strain is one or more of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus paracasei and Bacillus bifidus.
The oligosaccharide added in the step (3) is 10.0-35.0 g/L of primary fermented milk; the stabilizer is 5.0-18g/L of primary fermented milk, and the sweetener is 171-342 g/L of primary fermented milk;
the stabilizer is one or more of pectin, soybean polysaccharide, sodium carboxymethylcellulose, propylene glycol alginate, and gellan gum, the sweetener is white sugar or crystalline fructose, and the oligosaccharide is soybean oligosaccharide, stachyose or raffinose.
And (3) proportioning the feed liquid in the step (4) in a mass ratio: primary fermented milk ═ (1-1.7): 1, acidity regulator: primary fermented milk (0.5-2.5): 150;
the acidity regulator is prepared from citric acid, malic acid and sodium citrate according to a mass ratio of 1: (0.5-1.5): (0.1-1);
the flavor added in the step (5) is food flavor, and the weight ratio of the added flavor to the primary blending liquid is (0.1-2.0): 300, respectively;
homogenizing at least twice in the step (5), wherein the homogenizing temperature is 20-70 ℃;
in the step (6), the high-temperature instantaneous sterilization temperature is 100-135 ℃, and the time is 3-15 s; the centrifugal speed is 2000-8000 r/min.
The above technical solution will be further explained by using specific embodiments.
Example 2
Firstly, purchasing skimmed milk powder according to relevant regulations of GB 19644 national standard milk powder for food safety;
and selecting purified water required by preparation, wherein the pH value of the purified water is 6.5-7.0, the hardness is less than or equal to 1.0mmol/L, and the conductivity is less than or equal to 50.0 us/cm.
The preparation method specifically adopts the following detailed preparation process:
(1) mixing 1000kg of skimmed milk powder and 1000kg of dextrose monohydrate powder, adding the mixture into 3500kg of 45-55 ℃ water stirred at a high speed, continuously stirring until the mixture is completely dissolved, and standing and emulsifying for 20-30 min to obtain white bottom;
(2) homogenizing the white bottom prepared in the step (1) under the condition of 20-25 MPa, sterilizing for 1-5 min at 95-115 ℃, injecting into a fermentation cylinder, heating to 95-100 ℃, preserving heat for 80-120 min, then cooling to 37-44 ℃, inoculating 990U strains, continuously stirring for 10-20 min, stopping stirring, preserving heat for fermentation at 37-44 ℃ until the fermentation acidity is 95-150 DEG T, and then performing demulsification, cooling to be less than or equal to 30 ℃ to obtain primary fermented milk;
(3) adding 198kg of stabilizer, 16.5kg of sweetener and 230kg of soybean oligosaccharide into 4000kg of hot water with the temperature of 70-90 ℃ and high-speed stirring for full dissolution, and then cooling to the temperature of less than or equal to 30 ℃ to obtain a dosing solution;
(4) adding 5500kg of the dosing solution obtained in the step (3) into the primary fermented milk obtained in the step (2), then adding 55kg of acidity regulator, and uniformly stirring to obtain a primary dosing solution;
(5) adding 76.7kg of perfume into the preliminary preparation liquid obtained in the step (4), continuously stirring for 5min to fully dissolve and mix the perfume uniformly, and then carrying out cold homogenization twice at 20-70 ℃ under the pressure of 20-40 MPa to obtain a homogeneous liquid;
(6) placing the homogenized liquid obtained in the step (5) in a tubular sterilization device at the temperature of 100-135 ℃ for instantaneous sterilization at high temperature for 3-15 s, then cooling to the temperature of less than or equal to 30 ℃, carrying out centrifugal separation at 2000-8000 r/min, discharging slag once every 2 hours in the centrifugal process, and then pumping the centrifuged liquid into a high-level cylinder for filling;
(7) and (3) sterilizing the filled beverage for 15-30 min in an environment with the temperature of 90-100 ℃, cooling to the temperature of less than or equal to 35 ℃, and taking out to obtain the fermented prebiotics yoghourt beverage.
Wherein, the acidity regulator in the step (4) is citric acid, malic acid and sodium citrate according to the mass ratio of 1: (0.5-1.5): (0.1-1), and the specific operations of blending and adding are as follows: adding water into a plastic barrel to preliminarily dissolve the pure acidity regulator, and then pouring the solution into an acid dissolving tank, wherein the weight ratio of the pure acidity regulator to the water is (5-6): 10, adding pure water into the acidification tank while adding water and stirring to obtain an acidity regulator, adding the acidity regulator into the fermentation tank in a spraying mode, wherein the spraying time is 10-15min, the stirring is performed while spraying, and the temperature of the ingredient liquid is controlled to be less than or equal to 20 ℃ importantly in the acidification process.
Example 3
The same as in example 2, except that 165kg of stachyose was added as oligosaccharide.
Example 4
The same as in example 2, except that 134kg of raffinose was added as the oligosaccharide.
Examples of the experiments
1. Inspection of finished product
The fermented prebiotics yoghourt beverage prepared in the example 2 is subjected to standard physicochemical detection according to the GB/T21732-2008 requirement, and the detection standard, the process and the result are as follows:
2. effect detection
The fermented prebiotic yogurt drinks prepared in the above embodiments 3 and 4 of the present invention are added into a standard MRS culture medium as a first experimental group and a second experimental group respectively, fermented yogurt drinks without oligosaccharide added are added as a control group, then lactobacillus casei and lactobacillus rhamnosus colonies are inoculated into the MRS culture medium respectively, the MRS culture medium is stored in an incubator at 37 ℃ in an anaerobic and sealed manner, human body environment is simulated, samples are taken at 0h, 6h, 10h, 12h, 14h, 16h, 18h, 20h and 24h respectively, the culture solution is diluted after 24h and dispersed into single cells, three biological repetitions are performed in each experiment, and test results and analysis are as follows:
after being cultured for 24 hours by the culture medium, the viable count of the rhamnose bacillus in an experimental group reaches 3.8x1022While the control group was 5.3X1016The number of the living bacteria of the experimental group is 720000 times of that of the control group;
the number of viable bacteria of the experimental group lactobacillus paracasei reaches 9.2x1016One, while the control group was 3.6 × 1013The number of viable bacteria in the experimental group was 2550 times that in the control group.
The test shows that the fermented prebiotics yoghourt beverage produced by the technical scheme of the invention not only has good physicochemical indexes, but also has the obvious function of promoting the proliferation of probiotics, can effectively improve the intestinal environment of human bodies, and further improves the health.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. A preparation method of fermented prebiotics yoghourt beverage is characterized by comprising the following steps:
(1) adding the skim milk powder and the dextrose monohydrate powder into high-speed stirred water at the temperature of 45-55 ℃, continuously stirring until the skim milk powder and the dextrose monohydrate powder are completely dissolved, and standing and emulsifying for 20-30 min to obtain white bottom;
(2) homogenizing the white bottom prepared in the step (1) under the condition of 20-25 MPa, sterilizing for 1-5 min at 95-115 ℃, injecting into a fermentation cylinder, heating to 95-100 ℃, preserving heat for 80-120 min, then cooling to 37-44 ℃, inoculating with strains, continuously stirring for 10-20 min, stopping stirring, preserving heat for fermentation at 37-44 ℃ until the fermentation acidity is 90-150 DEG T, and then performing demulsification, cooling to be less than or equal to 30 ℃ to obtain primary fermented milk;
(3) adding a stabilizer, a sweetener and oligosaccharide into high-speed stirring hot water at 70-90 ℃, fully stirring and dissolving, and then cooling to be less than or equal to 30 ℃ to obtain a dosing solution;
(4) uniformly mixing the ingredient liquid in the step (3) with the primary fermented milk in the step (2) according to a ratio, adding an acidity regulator, and uniformly stirring to obtain a primary ingredient liquid;
(5) adding perfume into the preliminary blending liquid obtained in the step (4), continuously stirring to fully dissolve the perfume and uniformly mixing, and homogenizing under the condition of 20-40 MPa to obtain a homogeneous liquid;
(6) instantly sterilizing the homogenized liquid obtained in the step (5) at a high temperature, then cooling to a temperature less than or equal to 30 ℃, performing centrifugal separation, pumping the centrifugate into a high-level cylinder, and filling;
(7) and (3) sterilizing the filled beverage for 15-30 min in an environment with the temperature of 90-100 ℃, cooling to the temperature of less than or equal to 35 ℃, and taking out to obtain the fermented prebiotics yoghourt beverage.
2. The preparation method of the fermented prebiotics yoghourt beverage according to the claim 1, wherein the weight ratio of the dextrose monohydrate powder to the skimmed milk powder in the step (1) is (3-5): 5; the weight ratio of the skimmed milk powder to water is (1.4-1.5): 5.
3. the preparation method of the fermented prebiotics yoghourt beverage according to the claim 1, characterized in that the inoculation amount of the strain in the step (2) is 50-200U/t white background; the strain is one or a combination of more of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus paracasei and bifidobacterium.
4. The preparation method of the fermented prebiotic yoghourt beverage according to the claim 1, wherein the oligosaccharide added in the step (3) is 10.0-35.0 g/L of primary fermented milk; 5.0-18g/L stabilizer and 171-342 g/L sweetener.
5. The method for preparing fermented prebiotics yoghourt beverage according to claim 4, wherein the stabilizer is one or a combination of more of pectin, soybean polysaccharide, sodium carboxymethylcellulose, propylene glycol alginate and gellan gum, the sweetener is white sugar or crystalline fructose, and the oligosaccharide is soybean oligosaccharide, stachyose or raffinose.
6. The preparation method of the fermented prebiotics yoghourt beverage according to claim 1, wherein the ingredient liquid in the step (4) is calculated according to the mass ratio: primary fermented milk ═ (1-1.7): 1; acidity regulator: primary fermented milk (0.5-2.5): 150.
7. the preparation method of the fermented prebiotics yoghourt beverage as claimed in claim 6, wherein the acidity regulator is citric acid, malic acid and sodium citrate according to the mass ratio of 1: (0.5-1.5): (0.1-1).
8. The preparation method of the fermented prebiotics yoghourt beverage as claimed in claim 1, wherein the spice added in the step (5) is food essence, and the weight ratio of the added spice to the primary blending liquid is (0.1-2.0): 300.
9. the method for preparing fermented prebiotic yoghurt drink according to claim 1, wherein cold homogenization is carried out at least twice in step (5), and the homogenization temperature is 20-70 ℃.
10. The preparation method of the fermented prebiotics yoghourt beverage according to the claim 1, characterized in that the high temperature instantaneous sterilization temperature in the step (6) is 100-135 ℃, and the time is 3-15 s; the centrifugal speed is 2000-8000 r/min.
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