CN111296568A - Brown lactobacillus beverage and preparation method thereof - Google Patents
Brown lactobacillus beverage and preparation method thereof Download PDFInfo
- Publication number
- CN111296568A CN111296568A CN202010120048.1A CN202010120048A CN111296568A CN 111296568 A CN111296568 A CN 111296568A CN 202010120048 A CN202010120048 A CN 202010120048A CN 111296568 A CN111296568 A CN 111296568A
- Authority
- CN
- China
- Prior art keywords
- brown
- emulsion
- lactic acid
- acid bacteria
- preparing
- 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
- 235000013361 beverage Nutrition 0.000 title claims abstract description 83
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 73
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000001816 cooling Methods 0.000 claims abstract description 26
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 25
- 241000894006 Bacteria Species 0.000 claims abstract description 22
- 235000013336 milk Nutrition 0.000 claims abstract description 17
- 239000008267 milk Substances 0.000 claims abstract description 17
- 210000004080 milk Anatomy 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 16
- 239000004310 lactic acid Substances 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 15
- 108010059881 Lactase Proteins 0.000 claims abstract description 15
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 15
- 229940116108 lactase Drugs 0.000 claims abstract description 15
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 14
- 239000003765 sweetening agent Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 241000186605 Lactobacillus paracasei Species 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000003381 stabilizer Substances 0.000 claims abstract description 10
- 238000011049 filling Methods 0.000 claims abstract description 4
- 239000000839 emulsion Substances 0.000 claims description 47
- 238000010438 heat treatment Methods 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 14
- 239000004376 Sucralose Substances 0.000 claims description 11
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 11
- 235000019408 sucralose Nutrition 0.000 claims description 11
- 229930091371 Fructose Natural products 0.000 claims description 10
- 239000005715 Fructose Substances 0.000 claims description 10
- 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 10
- 239000007788 liquid Substances 0.000 claims description 9
- 239000001814 pectin Substances 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 7
- 229920001277 pectin Polymers 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 14
- 235000013365 dairy product Nutrition 0.000 abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 18
- 239000008103 glucose Substances 0.000 description 18
- 238000006243 chemical reaction Methods 0.000 description 15
- 238000003756 stirring Methods 0.000 description 15
- 239000000047 product Substances 0.000 description 10
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 8
- 239000008101 lactose Substances 0.000 description 8
- XUFXOAAUWZOOIT-SXARVLRPSA-N (2R,3R,4R,5S,6R)-5-[[(2R,3R,4R,5S,6R)-5-[[(2R,3R,4S,5S,6R)-3,4-dihydroxy-6-methyl-5-[[(1S,4R,5S,6S)-4,5,6-trihydroxy-3-(hydroxymethyl)-1-cyclohex-2-enyl]amino]-2-oxanyl]oxy]-3,4-dihydroxy-6-(hydroxymethyl)-2-oxanyl]oxy]-6-(hydroxymethyl)oxane-2,3,4-triol Chemical compound O([C@H]1O[C@H](CO)[C@H]([C@@H]([C@H]1O)O)O[C@H]1O[C@@H]([C@H]([C@H](O)[C@H]1O)N[C@@H]1[C@@H]([C@@H](O)[C@H](O)C(CO)=C1)O)C)[C@@H]1[C@@H](CO)O[C@@H](O)[C@H](O)[C@H]1O XUFXOAAUWZOOIT-SXARVLRPSA-N 0.000 description 7
- 229960002632 acarbose Drugs 0.000 description 7
- XUFXOAAUWZOOIT-UHFFFAOYSA-N acarviostatin I01 Natural products OC1C(O)C(NC2C(C(O)C(O)C(CO)=C2)O)C(C)OC1OC(C(C1O)O)C(CO)OC1OC1C(CO)OC(O)C(O)C1O XUFXOAAUWZOOIT-UHFFFAOYSA-N 0.000 description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 229930182830 galactose Natural products 0.000 description 7
- 235000020247 cow milk Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 108010028144 alpha-Glucosidases Proteins 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 230000017066 negative regulation of growth Effects 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000001240 acylated distarch phosphate Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 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 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229930189775 mogroside Natural products 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Images
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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
- A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
-
- 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
Landscapes
- 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 relates to the field of dairy products, and particularly relates to a brown lactobacillus beverage, which comprises the following components in percentage by mass: 5% -10% of milk powder; 0.01% -0.06% of lactase; 0.1 to 0.5 percent of stabilizer; 1.01% -2.1% of functional sweetener; 0.001-0.1% of lactobacillus paracasei; the balance of water; the total mass percentage is 100 percent. Also included is a method of preparing a brown lactic acid bacteria beverage comprising: preparing fermented milk in step (1); step (2) preparing sugar water; step (3) uniformly mixing the fermented milk prepared in the step (1) with the sugar water prepared in the step (2) to obtain a brown lactobacillus beverage; cooling the brown lactobacillus beverage to 2-6 ℃, filling, and keeping the temperature of a cold storage at 2-6 ℃; the step (1) and the step (2) can be carried out simultaneously or not in sequence. The brown lactobacillus beverage has the effects of low sugar content, low calorie and health.
Description
Technical Field
The invention relates to the technical field of dairy products, in particular to a brown lactobacillus beverage.
Background
At present, the concept of sugar reduction is rising very rapidly, from the international perspective, sugar reduction products are continuously emerging in the market, and a plurality of data consulting companies such as Nielson, England and the like consider that sugar reduction is one of global food popularity trends in recent years, and meanwhile, the market of lactobacillus beverages with cool mouthfeel is also rising, so that the concept of sugar reduction and the concept of lactobacillus beverages are organically combined together and have a wide range.
The existing lactobacillus beverage is prepared by adding water, one or more of white granulated sugar and/or sweetener, sour agent, fruit juice, tea, coffee, plant extract and the like into emulsion prepared by fermenting milk or dairy products serving as raw materials by using lactobacillus. The brown lactobacillus beverage is obtained by adding a step of Maillard reaction between protein and amino acid and reducing sugar under a high-temperature environment in the preparation process of the lactobacillus beverage.
The above prior art solutions have the following drawbacks: because the existing brown lactobacillus beverage on the market needs the step of Maillard reaction of reducing sugar, protein and amino acid, high-calorie sugar such as white granulated sugar, glucose and the like needs to be additionally added to brown even if the low-sugar brown lactobacillus beverage is marked, the existing brown lactobacillus beverage on the market mostly has high sugar content and does not accord with the health concept of sugar reduction, and therefore, the existing brown lactobacillus beverage also has a space for improvement.
Disclosure of Invention
In view of the disadvantages of the prior art, it is an object of the present invention to provide a brown lactic acid bacteria beverage having an effect of low sugar content.
The invention also aims to provide a preparation method of the brown lactobacillus beverage, which has the effect of low sugar content of the prepared brown lactobacillus beverage.
One of the above objects of the present invention is achieved by the following technical solutions:
a brown lactobacillus beverage comprises the following components in percentage by mass:
5% -10% of milk powder;
0.01% -0.06% of lactase;
0.1 to 0.5 percent of stabilizer;
1.01% -2.1% of functional sweetener;
0.001% -0.1% of lactobacillus paracasei;
the balance of water;
the total mass percentage is 100 percent.
By adopting the technical scheme, lactase is added, lactase is utilized to carry out enzymolysis on lactose in cow milk to obtain glucose and galactose, the glucose and the galactose obtained by enzymolysis are subjected to Maillard reaction with protein and amino acid under a high-temperature environment to obtain brown lactobacillus beverage, and the brown lactobacillus beverage is prepared without additionally adding high-calorie glucose to carry out Maillard reaction, so that the brown lactobacillus beverage has low sugar content, low calorie and is relatively healthy, meanwhile, the Maillard reaction can generate rich aroma substances, the brown lactobacillus beverage has very unique natural and healthy aroma, and is deeply loved by consumers;
the functional sweetener is added, so that the sweetness is effectively increased, and the brown lactobacillus beverage keeps better sweet taste to keep better mouthfeel and is very healthy due to the effects of low calorie, promotion of reproduction of probiotics, inhibition of growth of harmful bacteria and the like;
the lactobacillus paracasei is added to ferment the cow milk, so that the nutrient components in the cow milk are easier to absorb, and the brown lactobacillus beverage is more beneficial to human health;
according to the invention, 0.01-0.1 wt% of essence can be added into the brown lactobacillus beverage, so that the fragrance of the brown lactobacillus beverage is improved, and the flavor of the brown lactobacillus beverage is better;
according to the invention, 0.00001-0.0001 wt% of acarbose can be added into the brown lactobacillus beverage, so that the brown lactobacillus beverage can effectively inhibit the activity of α -glucosidase, the speed of decomposing various saccharides into glucose is reduced, the glucose absorption of intestinal tracts can be slightly slowed down when the brown lactobacillus beverage is drunk after meals, the health of a human body is facilitated, meanwhile, the acarbose also effectively inhibits the activity of lactobacillus, the activity of viable bacteria is lower after the storage temperature of the brown lactobacillus beverage is raised, the fermentation speed of the brown lactobacillus beverage is reduced, the brown lactobacillus beverage is not easy to deteriorate when the brown lactobacillus beverage is placed at normal temperature, the added acarbose is less, the acarbose is easy to combine with α -glucosidase to be completely consumed, no side effect is caused to the human body, the activity of the lactobacillus remained in the intestinal tracts is recovered, and the health of the human body is facilitated.
The present invention in a preferred example may be further configured to: the milk powder is skimmed milk powder.
By adopting the technical scheme, the final fat content of the brown lactobacillus beverage is reduced, the brown lactobacillus beverage is healthier, is suitable for people with various physical conditions to drink, and has wider applicability.
The present invention in a preferred example may be further configured to: the stabilizer is pectin.
By adopting the technical scheme, pectin is used as a stabilizer, so that the structure of the fermented milk is effectively stabilized, and the brown lactobacillus beverage has better quality.
The present invention in a preferred example may be further configured to: the functional sweetener comprises one or two of crystalline fructose and sucralose.
Through adopting above-mentioned technical scheme, can make the taste, the flavor of brown lactobacillus beverage all preferred through adopting crystalline fructose and sucralose to arrange, and sucralose's sweetness is very high for the addition is less, when effectively adjusting brown lactobacillus beverage taste, reduces the sweetener, makes brown lactobacillus beverage comparatively healthy.
The second purpose of the invention is realized by the following technical scheme:
the preparation method of the brown lactobacillus beverage comprises the following steps:
the fermented milk preparation method in the step (1) specifically comprises the following steps:
step (11), mixing part of water with the milk powder until the milk powder is completely dissolved to obtain the milk, sterilizing the milk, and cooling to 36-42 ℃;
adding lactase into the emulsion, and preserving heat for 2-3h at 36-42 ℃ to obtain an enzymolysis emulsion;
step (13), heating the enzymolysis emulsion to 90-98 ℃, and preserving heat for 3-4 hours to obtain browning emulsion;
step (14), cooling the browning emulsion to 35-40 ℃, then inoculating lactobacillus paracasei, and preserving heat for 70-80 hours to obtain fermented milk;
the step (2) of preparing the syrup specifically comprises the following steps:
step (21), uniformly mixing the residual water with a functional sweetener and a stabilizer to obtain sugar water;
step (22), heating the sugar water to 90-98 ℃, preserving the heat for 240 seconds and 360 seconds, and cooling to the normal temperature;
step (3) uniformly mixing the fermented milk prepared in the step (1) with the sugar water prepared in the step (2) to obtain a brown lactobacillus beverage;
cooling the brown lactobacillus beverage to 2-6 ℃, filling, and keeping the temperature of a cold storage at 2-6 ℃;
the step (1) and the step (2) can be carried out simultaneously or not in sequence.
By adopting the technical scheme, lactase is added into the emulsion in the step (12) and then is kept at 36-42 ℃ for 2-3h, so that the lactase can carry out full enzymolysis on the lactose in the emulsion under the condition of higher activity, further enough glucose and galactose can be provided for carrying out Maillard reaction, meanwhile, the enzymolysis emulsion is heated to 90-98 ℃ in cooperation with the step (13), and the temperature is kept for 3-4h, so that the Maillard reaction is more sufficient, the glucose and the galactose are fully consumed, the sugar content in the emulsion is lower, the brown lactobacillus beverage is low in sugar content, low in calorie and healthier, and the Maillard reaction can generate abundant fragrant substances, so that the brown lactobacillus beverage has very unique natural and healthy fragrance and is deeply loved by consumers;
cooling the browning emulsion to 35-40 ℃ through the step (14), then inoculating lactobacillus paracasei, and preserving heat for 70-80 hours, so that the fermentation is relatively sufficient, and the fermentation effect is relatively good;
heating the sugar water to 90-98 ℃ through the step (22), and sterilizing and disinfecting the sugar water to ensure that the quality of the final product is better;
the brown lactobacillus beverage is cooled to 2-6 ℃ and kept in a cold storage at 2-6 ℃ for storage through the step (4), so that the phenomenon that the brown lactobacillus beverage is difficult to deteriorate due to secondary fermentation of live bacteria at normal temperature is avoided.
The present invention in a preferred example may be further configured to: and (4) mixing the fermented milk and the sugar water in the step (3), and then cooling and homogenizing.
Through adopting above-mentioned technical scheme, through the cooling homogeneity after fermented milk mixes with the sweet water for fermented milk mixes more evenly with the sweet water, and is comparatively stable after the misce bene, makes product quality better.
The present invention in a preferred example may be further configured to: when the mixture is cooled and homogenized in the step (3), the homogenizing temperature is 0-10 ℃.
By adopting the technical scheme, the product is in a low-temperature state by homogenizing at 0-10 ℃, the condition that the product is continuously fermented at normal temperature to influence the product quality is reduced, and the system of the fermented milk is stable and the quality of the fermented milk is better after homogenizing.
The present invention in a preferred example may be further configured to: in the step (13), the enzymolysis liquid is homogenized and then heated to 90-98 ℃.
By adopting the technical scheme, the enzymolysis liquid is homogenized first, so that the system is more stable, and the quality of a product obtained after the Maillard reaction is better after the Maillard reaction is facilitated.
The present invention in a preferred example may be further configured to: in the step (13), the homogenization temperature is 60-70 ℃.
By adopting the technical scheme, the homogenization is carried out at 60-70 ℃, so that the homogenization effect is better, and the situation that the fat globules are difficult to break due to too low temperature or the energy consumption is too high due to too high temperature is reduced.
The present invention in a preferred example may be further configured to: in the step (13), the temperature of the enzymolysis emulsion is raised to 90-98 ℃, and then the enzymolysis emulsion is sealed and insulated for 3-4 hours.
By adopting the technical scheme, the enzymolysis is carried out under the closed condition, so that the pollution is effectively avoided, and the product quality is better.
In summary, the invention includes at least one of the following beneficial technical effects:
1. the lactase is added, the lactase is utilized to carry out enzymolysis on the lactose in the cow milk to obtain glucose and galactose, the glucose and the galactose obtained by the enzymolysis are subjected to Maillard reaction with protein and amino acid under a high-temperature environment to obtain a brown lactobacillus beverage, and the Maillard reaction is not required to be carried out by additionally adding high-calorie glucose to prepare the brown lactobacillus beverage, so that the brown lactobacillus beverage has low sugar content, low calorie and is relatively healthy, and meanwhile, the Maillard reaction can generate rich aroma substances, so that the brown lactobacillus beverage has quite unique natural and healthy aroma and is deeply loved by consumers;
2. the functional sweetener is added, so that the sweetness is effectively increased, and the brown lactobacillus beverage keeps better sweet taste to keep better mouthfeel and is very healthy due to the effects of low calorie, promotion of reproduction of probiotics, inhibition of growth of harmful bacteria and the like;
3. through adopting crystallized fructose and sucralose to arrange, can make the taste, the flavor of brown lactobacillus beverage all preferred, and sucralose's sweetness is very high for the addition is less, when effectively adjusting brown lactobacillus beverage taste, reduces the sweetener, makes brown lactobacillus beverage comparatively nutritious, healthy.
Drawings
FIG. 1 is a schematic flow chart of the preparation method of brown lactic acid bacteria beverage of the present invention.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings.
The information on the source of the raw materials used in the following examples and comparative examples is shown in Table 1:
TABLE 1
Examples 1 to 4
A brown lactobacillus beverage comprises the following components:
milk powder, lactase, a stabilizer, a functional sweetener, lactobacillus paracasei and water;
in examples 1 to 4, the powdered milk is defatted powdered milk, and in other examples, whole milk powder, half milk powder, or the like can be used;
in examples 1 to 4, pectin was used as the stabilizer, and in other examples, modified starch E1442, modified starch E1414 and the like may also be used.
In examples 1-4, crystalline fructose and sucralose are used as the functional sweetener, and in other embodiments, crystalline fructose or sucralose may be used alone, or a combination of high fructose syrup, aspartame, glycyrrhizin, mogroside, and the like may be used.
Referring to fig. 1, the method for preparing the brown lactic acid bacteria beverage of examples 1 to 4 specifically includes the following steps:
the fermented milk preparation method in the step (1) specifically comprises the following steps:
step (11), injecting water and the skim milk powder into a stirring tank, stirring at the rotating speed of 60r/min for 10min to completely dissolve the milk powder to obtain an emulsion, discharging the emulsion into a container, pasteurizing the emulsion, and cooling the emulsion to 38 ℃;
step (12), re-injecting the cooled emulsion into a stirring tank, then adding lactase into the emulsion, sealing the stirring tank, rotating at the speed of 10r/min, stirring for 3min, stopping stirring, keeping the temperature at 38 ℃, and preserving the temperature for 2.2h to obtain an enzymolysis emulsion;
step (13), heating the enzymolysis emulsion to 96 ℃, and preserving heat for 3.2 hours to obtain browning emulsion;
step (14), cooling the browning emulsion to 37 ℃, then inoculating lactobacillus paracasei, preserving heat for 76h to obtain fermented milk, and discharging the fermented milk out of the container for later use;
the step (2) of preparing the syrup specifically comprises the following steps:
step (21) adding water, crystalline fructose, sucralose and pectin into a stirring tank, stirring at the rotating speed of 60r/min for 30min to obtain sugar water;
step (22), heating the sugar water to 94 ℃, preserving the heat for 330s, cooling to normal temperature, and discharging the sugar water out of the container for later use;
and (3) mixing the fermented milk prepared in the step (1) with the sugar water prepared in the step (2) in a ratio of 7: 3, injecting the mixture into a stirring tank at the rotating speed of 30r/min, and stirring for 3min to obtain a brown lactobacillus beverage;
cooling the brown lactobacillus beverage to 3 ℃, filling, and keeping the temperature of a refrigerator at 3 ℃ for storage;
wherein, the step (1) and the step (2) can be carried out simultaneously or not in sequence.
In examples 1 to 4, the amounts (in kg) of the respective raw materials charged are shown in Table 2:
TABLE 2
Example 5
Compared with example 4, the difference is only that:
step (11): cooling the emulsion to 36 ℃;
step (12): after stirring is stopped, keeping the temperature at 36 ℃ for 3 hours to obtain an enzymolysis emulsion;
step (13): heating the enzymolysis emulsion to 90 ℃, and preserving heat for 4 hours to obtain browning emulsion;
step (14): cooling the browning emulsion to 35 ℃, then inoculating lactobacillus paracasei, and preserving heat for 80h to obtain fermented milk;
step (22): heating the sweet water to 90 ℃, and keeping the temperature for 360 s;
and (4): cooling brown lactobacillus beverage to 2 deg.C, bottling, and keeping in 2 deg.C refrigerator for storage;
example 6
Compared with example 4, the difference is only that:
step (11): cooling the emulsion to 42 ℃;
step (12): after stirring is stopped, keeping the temperature at 42 ℃ for 2h to obtain an enzymolysis emulsion;
step (13): heating the enzymolysis emulsion to 98 ℃, and preserving heat for 3 hours to obtain browning emulsion;
step (14): cooling the browning emulsion to 40 ℃, then inoculating lactobacillus paracasei, and preserving heat for 70h to obtain fermented milk;
step (22): heating the sugar water to 98 ℃, and preserving the temperature for 240 s;
and (4): cooling brown lactobacillus beverage to 6 deg.C, bottling, and keeping in 6 deg.C refrigerator for storage;
example 7
Compared with example 4, the difference is only that:
and (3) mixing the fermented milk prepared in the step (1) with the sugar water prepared in the step (2) in a ratio of 7: 3, stirring for 3min at the rotation speed of 30r/min to obtain a mixture, cooling the mixture to 0 ℃, and passing the mixture through a homogenizer to obtain a brown lactobacillus beverage;
wherein the primary homogenizing pressure of the homogenizer is 200bar, and the secondary homogenizing pressure is 45 bar.
Example 8
Compared with example 4, the difference is only that:
and (3) mixing the fermented milk prepared in the step (1) with the sugar water prepared in the step (2) in a ratio of 7: 3, stirring for 3min at the rotating speed of 30r/min to obtain a mixture, cooling the mixture to 5 ℃, and passing the mixture through a homogenizer to obtain a brown lactobacillus beverage;
wherein the primary homogenizing pressure of the homogenizer is 200bar, and the secondary homogenizing pressure is 45 bar.
Example 9
Compared with example 4, the difference is only that:
and (3) mixing the fermented milk prepared in the step (1) with the sugar water prepared in the step (2) in a ratio of 7: 3, stirring for 3min at the rotation speed of 30r/min to obtain a mixture, cooling the mixture to 10 ℃, and passing the mixture through a homogenizer to obtain a brown lactobacillus beverage;
wherein the primary homogenizing pressure of the homogenizer is 200bar, and the secondary homogenizing pressure is 45 bar.
The implementation principle of the embodiment is as follows: through homogenizing the mixture at low temperature for the system is comparatively stable under low temperature state, avoids leading to the system to destroy because of the temperature drop is more after high temperature homogeneity is stable.
Example 10
Compared with example 4, the difference is only that:
step (13), heating the enzymolysis liquid to 60 ℃, then passing the enzymolysis liquid through a homogenizer, heating the enzymolysis emulsion to 96 ℃, and sealing and insulating for 3.2 hours to obtain browning emulsion;
wherein the primary homogenizing pressure of the homogenizer is 200bar, and the secondary homogenizing pressure is 45 bar.
Example 11
Compared with example 4, the difference is only that:
step (13), heating the enzymolysis liquid to 65 ℃, then passing the enzymolysis liquid through a homogenizer, heating the enzymolysis emulsion to 96 ℃, and sealing and insulating for 3.2 hours to obtain browning emulsion;
wherein the primary homogenizing pressure of the homogenizer is 200bar, and the secondary homogenizing pressure is 45 bar.
Example 12
Compared with example 4, the difference is only that:
step (13), heating the enzymolysis liquid to 70 ℃, then passing the enzymolysis liquid through a homogenizer, heating the enzymolysis emulsion to 96 ℃, and sealing and insulating for 3.2 hours to obtain browning emulsion;
wherein the primary homogenizing pressure of the homogenizer is 200bar, and the secondary homogenizing pressure is 45 bar.
The implementation principle of the embodiment is as follows: the mixture is homogenized at 60-70 ℃, so that the system is stable at a higher temperature, and the system is prevented from being damaged due to more temperature rise after low-temperature homogenization is stable.
Examples 13 to 15
Compared with example 4, the difference is only that:
the brown lactobacillus beverage also comprises the following components: and (4) essence.
In examples 13 to 15, the amounts (in kg) of the respective raw materials charged are shown in Table 3:
TABLE 3
The flavor is mixed with water in step (21) along with the crystalline fructose, sucralose, pectin.
Examples 16 to 18
Compared with example 4, the difference is only that:
the brown lactobacillus beverage also comprises the following components: acarbose.
In examples 16 to 18, the amounts (in kg) of the respective raw materials charged are shown in Table 4:
TABLE 4
Acarbose is mixed with water in step (21) together with the crystalline fructose, sucralose, pectin.
Comparative example 1
Compared with example 4, the difference is only that:
step (12) Water was added to the emulsion in an equal amount to replace lactase.
Test 1
The contents of lactose and glucose in each example and comparative example were measured according to GB5009.8-2016 (first method), determination of fructose, glucose, sucrose, maltose, and lactose in food products according to national food safety standards).
Test 2
The products of the examples and the comparative examples were left at normal temperature, and then the number of coliform bacteria, the number of staphylococcus aureus, the number of salmonella and the number of lactic acid bacteria were measured every 12 hours according to GB119302-2010 national food safety standard fermented milk, and when any one of the number of coliform bacteria, the number of staphylococcus aureus and the number of salmonella was higher than the standard or the number of lactic acid bacteria was lower than the standard, the time of deterioration was defined as the time of deterioration, and the time of deterioration was recorded for each of the examples and the comparative examples.
Specific detection data are shown in Table 5
TABLE 5
| Lactose content | Glucose content | Time to deterioration | |
| Example 1 | Less than 0.2g/100g | Less than 0.2g/100g | 84h |
| Example 2 | Less than 0.2g/100g | Less than 0.2g/100g | 84h |
| Example 3 | Less than 0.2g/100g | Less than 0.2g/100g | 84h |
| Example 4 | Less than 0.2g/100g | Less than 0.2g/100g | 84h |
| Example 5 | Less than 0.2g/100g | Less than 0.2g/100g | 84h |
| Example 6 | Less than 0.2g/100g | Less than 0.2g/100g | 84h |
| Example 7 | Less than 0.2g/100g | Less than 0.2g/100g | 84h |
| Example 8 | Less than 0.2g/100g | Less than 0.2g/100g | 84h |
| Example 9 | Less than 0.2g/100g | Less than 0.2g/100g | 84h |
| Example 10 | Less than 0.2g/100g | Less than 0.2g/100g | 84h |
| Example 11 | Less than 0.2g/100g | Less than 0.2g/100g | 84h |
| Example 12 | Less than 0.2g/100g | Less than 0.2g/100g | 84h |
| Example 13 | Less than 0.2g/100g | Less than 0.2g/100g | 84h |
| Example 14 | Less than 0.2g/100g | Less than 0.2g/100g | 84h |
| Example 15 | Less than 0.2g/100g | Less than 0.2g/100g | 84h |
| Example 16 | Less than 0.2g/100g | Less than 0.2g/100g | 120h |
| Example 17 | Less than 0.2g/100g | Less than 0.2g/100g | 120h |
| Example 18 | Less than 0.2g/100g | Less than 0.2g/100g | 120h |
| Comparative example 1 | 1.77g/100g | Less than 0.2g/100g | 84h |
According to comparison of the data of each example in table 5 with that of comparative example 1, lactose in cow milk is sufficiently decomposed into glucose and galactose by adding lactase and performing enzymolysis reaction, and glucose obtained by enzymolysis is sufficiently consumed by maillard reaction, so that the finally obtained brown lactobacillus beverage has low lactose and glucose content, does not need additional glucose, and is low in sugar content and nutritional and healthy.
According to comparison of data of examples 16-18 and examples 1-15 in Table 5, acarbose is added to effectively inhibit the activity of lactic acid bacteria, prolong the shelf life of the product at normal temperature, reduce the transportation cost, prolong the product sale period and have better economic value.
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (10)
1. A brown lactobacillus beverage is characterized in that: the composite material comprises the following components in percentage by mass:
5% -10% of milk powder;
0.01% -0.06% of lactase;
0.1 to 0.5 percent of stabilizer;
1.01% -2.1% of functional sweetener;
0.001% -0.1% of lactobacillus paracasei;
the balance of water;
the total mass percentage is 100 percent.
2. The brown lactic acid bacteria beverage according to claim 1, characterized in that: the milk powder is skimmed milk powder.
3. The brown lactic acid bacteria beverage according to claim 1, characterized in that: the stabilizer is pectin.
4. The brown lactic acid bacteria beverage according to claim 1, characterized in that: the functional sweetener comprises one or two of crystalline fructose and sucralose.
5. A method of preparing a brown lactic acid bacteria beverage according to claim 1, characterized in that: the method comprises the following steps:
the fermented milk preparation method in the step (1) specifically comprises the following steps:
step (11), mixing part of water with the milk powder until the milk powder is completely dissolved to obtain the milk, sterilizing the milk, and cooling to 36-42 ℃;
adding lactase into the emulsion, and preserving heat for 2-3h at 36-42 ℃ to obtain an enzymolysis emulsion;
step (13), heating the enzymolysis emulsion to 90-98 ℃, and preserving heat for 3-4 hours to obtain browning emulsion;
step (14), cooling the browning emulsion to 35-40 ℃, then inoculating lactobacillus paracasei, and preserving heat for 70-80 hours to obtain fermented milk;
the step (2) of preparing the syrup specifically comprises the following steps:
step (21), uniformly mixing the residual water with a functional sweetener and a stabilizer to obtain sugar water;
step (22), heating the sugar water to 90-98 ℃, preserving the heat for 240 seconds and 360 seconds, and cooling to the normal temperature;
step (3) uniformly mixing the fermented milk prepared in the step (1) with the sugar water prepared in the step (2) to obtain a brown lactobacillus beverage;
cooling the brown lactobacillus beverage to 2-6 ℃, filling, and keeping the temperature of a cold storage at 2-6 ℃;
the step (1) and the step (2) can be carried out simultaneously or not in sequence.
6. The method for preparing a brown lactic acid bacteria beverage according to claim 5, characterized in that: and (4) mixing the fermented milk and the sugar water in the step (3), and then cooling and homogenizing.
7. The method for preparing a brown lactic acid bacteria beverage according to claim 6, characterized in that: when the mixture is cooled and homogenized in the step (3), the homogenizing temperature is 0-10 ℃.
8. The method for preparing a brown lactic acid bacteria beverage according to any one of claims 5 to 7, characterized in that: in the step (13), the enzymolysis liquid is homogenized and then heated to 90-98 ℃.
9. The method for preparing a brown lactic acid bacteria beverage according to claim 8, characterized in that: in the step (13), the homogenization temperature is 60-70 ℃.
10. The method for preparing a brown lactic acid bacteria beverage according to claim 8, characterized in that: in the step (13), the temperature of the enzymolysis emulsion is raised to 90-98 ℃, and then the enzymolysis emulsion is sealed and insulated for 3-4 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010120048.1A CN111296568A (en) | 2020-02-26 | 2020-02-26 | Brown lactobacillus beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010120048.1A CN111296568A (en) | 2020-02-26 | 2020-02-26 | Brown lactobacillus beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111296568A true CN111296568A (en) | 2020-06-19 |
Family
ID=71162203
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010120048.1A Pending CN111296568A (en) | 2020-02-26 | 2020-02-26 | Brown lactobacillus beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111296568A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114732049A (en) * | 2021-01-07 | 2022-07-12 | 内蒙古伊利实业集团股份有限公司 | Low-sugar active lactobacillus beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186656A (en) * | 2014-09-25 | 2014-12-10 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus drink and preparation method thereof |
| CN109892390A (en) * | 2017-12-08 | 2019-06-18 | 广州市朴诚乳业有限公司 | A kind of brown fermented milk-containing drink preparation method of the high lactic bacteria activity of low sugar |
-
2020
- 2020-02-26 CN CN202010120048.1A patent/CN111296568A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186656A (en) * | 2014-09-25 | 2014-12-10 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus drink and preparation method thereof |
| CN109892390A (en) * | 2017-12-08 | 2019-06-18 | 广州市朴诚乳业有限公司 | A kind of brown fermented milk-containing drink preparation method of the high lactic bacteria activity of low sugar |
Non-Patent Citations (1)
| Title |
|---|
| 姚玉静等主编: "《食品安全快速检测》", 31 December 2019, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114732049A (en) * | 2021-01-07 | 2022-07-12 | 内蒙古伊利实业集团股份有限公司 | Low-sugar active lactobacillus beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108013137B (en) | Set normal-temperature yoghourt and preparation method thereof | |
| CN103444868B (en) | Fermented milk-containing drink and preparation method thereof | |
| EP2067405A1 (en) | Improving the viability of lactic acid bacteria in a fermented milk | |
| CN1972598B (en) | Acidic milk drink | |
| CN106509529A (en) | Brown lactic acid bacteria beverage containing enzyme and preparation method thereof | |
| CN105613738A (en) | Lactic acid bacteria beverage and preparation method thereof | |
| CN105285098A (en) | Low-sugar brown lactobacillus beverage and preparation method thereof | |
| CN102578227B (en) | Sugar-free yoghourt | |
| CN102657261A (en) | Carrot-containing yogurt and method for producing same | |
| CN102488003A (en) | Yogurt containing stevioside, and production method thereof | |
| CN106136163A (en) | A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof | |
| CN106804705A (en) | The method for producing foam when inflating filling in the production of lactic acid bacteria inhibiting fizz | |
| JP6293055B2 (en) | Concentrated milk acidic beverage and method for producing the same | |
| CN114246214A (en) | Drinking type clean normal-temperature yoghourt and preparation method thereof | |
| CN103168853B (en) | Fermentation dairy product and preparation method thereof | |
| CN105339487A (en) | Compositions and methods for vitamin-rich fermentates | |
| CN105230784A (en) | Viable bacteria type room-temperature fermented milk beverage and preparation method of viable bacteria type room-temperature fermented milk beverage | |
| KR101323479B1 (en) | Rice Beverage Composition Containing Functional Sugar And The Method Thereof | |
| CN111296568A (en) | Brown lactobacillus beverage and preparation method thereof | |
| CN106172757A (en) | A kind of pasteurize heat treatment flavored fermented milk and preparation method thereof | |
| CN106550991B (en) | Method for maintaining tissue state stability of lactobacillus beverage in shelf life | |
| CN110839695A (en) | Process and base material for preparing yoghourt and yoghourt prepared by using process and base material | |
| CN112868770B (en) | Yogurt additive composition and low-viscosity original-taste drinking yogurt | |
| CN107307284A (en) | A kind of preparation method of flavor yoghourt congee | |
| CN108013156A (en) | A kind of salubrious protein fermentation beverage 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: 20200619 |
|
| RJ01 | Rejection of invention patent application after publication |