CN111742989A - Refreshing lactobacillus flavored beverage and preparation method thereof - Google Patents
Refreshing lactobacillus flavored beverage and preparation method thereof Download PDFInfo
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- 235000021554 flavoured beverage Nutrition 0.000 title claims description 11
- 238000002360 preparation method Methods 0.000 title abstract description 16
- 241000186660 Lactobacillus Species 0.000 title description 9
- 229940039696 lactobacillus Drugs 0.000 title description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 239000000843 powder Substances 0.000 claims abstract description 41
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000000463 material Substances 0.000 claims abstract description 34
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 27
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 24
- 239000004310 lactic acid Substances 0.000 claims abstract description 19
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 16
- 150000004676 glycans Chemical class 0.000 claims abstract description 16
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 16
- 239000005017 polysaccharide Substances 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 14
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 14
- 235000021119 whey protein Nutrition 0.000 claims abstract description 14
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 13
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 13
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 13
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 13
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 13
- 235000013361 beverage Nutrition 0.000 claims abstract description 12
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 230000036571 hydration Effects 0.000 claims description 8
- 238000006703 hydration reaction Methods 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 238000007580 dry-mixing Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000012371 Aseptic Filling Methods 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 2
- 238000001556 precipitation Methods 0.000 abstract description 7
- 235000018102 proteins Nutrition 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 239000003381 stabilizer Substances 0.000 abstract description 3
- 235000013365 dairy product Nutrition 0.000 description 8
- 230000000887 hydrating effect Effects 0.000 description 4
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 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 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 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 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The refreshing lactobacillus-flavored beverage comprises the following raw materials in percentage by mass: 2-10% of white granulated sugar, 2-10% of high fructose corn syrup, 0.1-1% of skimmed milk powder, 0.1-1% of fermentation base material, 0.2-1% of soluble soybean polysaccharide, 0.1-0.3% of citric acid, 0.1-0.3% of lactic acid, 0.02-0.2% of sodium citrate, 0.02-0.2% of essence and the balance of water, wherein the fermentation base material is prepared by mixing and dissolving 1-6% of skimmed milk powder, 1-5% of concentrated whey protein powder, 1-10% of white granulated sugar and the balance of water, inoculating streptococcus thermophilus and lactobacillus bulgaricus for fermentation. The invention adopts the fermentation base material to reduce the precipitation caused by fermentation liquor during preparation, and simultaneously uses a novel low-viscosity stabilizer, namely soluble soybean polysaccharide to protect protein without increasing the viscosity of the product, thereby achieving the purposes of solving the precipitation and refreshing the taste.
Description
Technical Field
The invention relates to the technical field of dairy products, in particular to a refreshing lactobacillus flavored beverage and a preparation method thereof.
Background
With the improvement of living standards of people and the development of dairy beverage industry, the requirements of consumers on dairy beverages are higher and higher, products with fresh mouthfeel and delicious health are more and more favored, and dairy beverages containing dairy products are always popular with consumers. After the dairy product is fermented by the lactic acid bacteria, the lactose is decomposed, the protein is decomposed into smaller peptides, amino acids and other substances, the absorption by a human body is facilitated, the substances such as organic acid and the like generated after the fermentation of the lactic acid bacteria and the lactic acid bacteria enter the intestinal tract of the human body, harmful bacteria in the intestinal tract can be effectively inhibited, the microecological balance of the intestinal tract is adjusted, and meanwhile, a special fermentation flavor is generated in the fermentation process, so that the dairy product is popular with consumers. However, protein in dairy products, especially casein, is fermented to cause protein denaturation and precipitation, the protein denaturation is particularly obvious after the products are sterilized and heated at the later stage, the appearance and the taste of the products are seriously influenced, and thickeners with high viscosity such as sodium carboxymethylcellulose, xanthan gum, agar and the like are mostly adopted in the market to improve the viscosity of the products so as to achieve the purpose of reducing the precipitation, so that the taste of the products is not fresh and the flavor release is influenced. Therefore, it is required to develop a beverage having a refreshing taste while containing a lactic acid bacteria fermented ingredient.
Disclosure of Invention
In order to solve the above problems, the present invention provides a refreshing lactobacillus-flavored beverage and a preparation method thereof, wherein a fermentation base material is used to reduce the precipitation caused by fermentation liquid during blending, and a novel low viscosity stabilizer, namely soluble soybean polysaccharide, is used to protect protein without increasing the viscosity of the product, so as to achieve the purposes of solving the precipitation and refreshing the taste.
The technical scheme adopted by the invention to solve the problems is as follows: the refreshing lactobacillus-flavored beverage comprises the following raw materials in percentage by mass: 2-10% of white granulated sugar, 2-10% of high fructose corn syrup, 0.1-1% of skimmed milk powder, 0.1-1% of fermentation base material, 0.2-1% of soluble soybean polysaccharide, 0.1-0.3% of citric acid, 0.1-0.3% of lactic acid, 0.02-0.2% of sodium citrate, 0.02-0.2% of essence and the balance of water, wherein the fermentation base material is prepared by mixing and dissolving 1-6% of skimmed milk powder, 1-5% of concentrated whey protein powder, 1-10% of white granulated sugar and the balance of water, inoculating streptococcus thermophilus and lactobacillus bulgaricus for fermentation.
Preferably, the preparation method of the fermentation base material comprises the following steps: stirring skimmed milk powder, concentrated whey protein powder and white sugar with 60-70 deg.C hot water for 15min, dispersing and dissolving, standing at 45-55 deg.C for 30min for hydration, homogenizing at 200bar/60-65 deg.C, heating to 95 deg.C, maintaining for 5min for sterilization, cooling to 42 deg.C, inoculating Streptococcus thermophilus and Lactobacillus bulgaricus, fermenting at 42 deg.C, demulsifying after fermentation, homogenizing at 200bar, and cooling to 25 deg.C to obtain fermented base material.
A preparation method of a refreshing lactobacillus flavored beverage comprises the following steps:
s1, stirring the skimmed milk powder with hot water of 60-70 deg.C for 15min, dispersing and dissolving completely, standing at 45-55 deg.C for hydration for 30min, homogenizing at 200bar/60-66 deg.C, and cooling to below 25 deg.C to obtain solution A;
s2, dry-mixing white granulated sugar and soluble soybean polysaccharide, adding into hot water of 60-70 ℃, stirring for 20min, fully dispersing and dissolving, and cooling to below 25 ℃ to obtain a solution B for later use;
s3, fully dissolving citric acid, lactic acid and sodium citrate with normal-temperature water, and cooling to below 20 ℃ to obtain a solution C for later use;
s4, mixing the solution A obtained in the step S1 with the solution B obtained in the step S2, uniformly stirring, and slowly and sequentially adding the fermentation base material and the solution C obtained in the step S3 under the stirring state to obtain a feed liquid for later use;
s5, precisely fixing the volume of the feed liquid obtained in the step S4, adding essence, homogenizing at 200bar/60-65 ℃, carrying out UHT sterilization at 105 ℃ for 115 ℃/10-15S, and carrying out aseptic filling at 25-30 ℃ to obtain the finished product.
Compared with the prior art, the invention has the following beneficial effects:
according to the refreshing lactobacillus flavored beverage and the preparation method thereof, on one hand, the fermentation base material obtained by fermenting the skim milk powder, the concentrated whey protein powder and the white granulated sugar is added as an additive, so that the precipitation caused by fermentation liquor during blending can be reduced, and high-viscosity thickeners such as sodium carboxymethyl cellulose, xanthan gum, agar and the like are not added, so that the refreshing taste of the product is ensured; on the other hand, the soluble soybean polysaccharide is adsorbed on the surface of casein through electrostatic action by adding a low-viscosity stabilizer, and an adsorption thick layer is formed on a neutral sugar side chain to generate a steric hindrance effect, so that the casein is stabilized, the protein in the product is protected, the viscosity of the product is not increased, and the refreshing taste of the product is further ensured.
Detailed Description
The invention will be further explained by means of specific embodiments, however, it should be understood that the invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
Example 1:
the refreshing lactobacillus-flavored beverage comprises the following raw materials in percentage by mass: 2% of white granulated sugar, 2% of high fructose corn syrup, 0.1% of skim milk powder, 0.1% of fermentation base material, 0.2% of soluble soybean polysaccharide, 0.1% of citric acid, 0.1% of lactic acid, 0.02% of sodium citrate, 0.02% of essence and the balance of water, wherein the fermentation base material is prepared by mixing and dissolving 1% of skim milk powder, 1% of concentrated whey protein powder, 1% of white granulated sugar and the balance of water, inoculating streptococcus thermophilus and lactobacillus bulgaricus, and fermenting.
Preferably, the preparation method of the fermentation base material comprises the following steps: stirring skimmed milk powder, concentrated whey protein powder and white sugar with 60 deg.C hot water for 15min, dispersing and dissolving, standing at 45 deg.C for 30min for hydration, homogenizing at 200bar/60 deg.C, heating to 95 deg.C, sterilizing for 5min, cooling to 42 deg.C, inoculating Streptococcus thermophilus and Lactobacillus bulgaricus, fermenting at 42 deg.C, demulsifying after fermentation, homogenizing at 200bar, and cooling to 25 deg.C to obtain fermented base material.
A preparation method of a refreshing lactobacillus flavored beverage comprises the following steps:
s1, stirring the skimmed milk powder with 60 ℃ hot water for 15min, fully dispersing and dissolving, standing and hydrating at 45 ℃ for 30min, homogenizing at 200bar/60 ℃, and cooling to below 25 ℃ to obtain a solution A for later use;
s2, dry-mixing white granulated sugar and soluble soybean polysaccharide, adding into hot water of 60 ℃, stirring for 20min, fully dispersing and dissolving, and cooling to below 25 ℃ to obtain a solution B for later use;
s3, fully dissolving citric acid, lactic acid and sodium citrate with normal-temperature water, and cooling to below 20 ℃ to obtain a solution C for later use;
s4, mixing the solution A obtained in the step S1 with the solution B obtained in the step S2, uniformly stirring, and slowly and sequentially adding the fermentation base material and the solution C obtained in the step S3 under the stirring state to obtain a feed liquid for later use;
s5, precisely fixing the volume of the feed liquid obtained in the step S4, adding essence, homogenizing at 200bar/60 ℃, carrying out UHT sterilization at 105 ℃/10S, and carrying out aseptic filling at 25 ℃ to obtain the finished product.
Example 2:
the refreshing lactobacillus-flavored beverage comprises the following raw materials in percentage by mass: 10% of white granulated sugar, 10% of high fructose corn syrup, 1% of skim milk powder, 1% of fermentation base material, 1% of soluble soybean polysaccharide, 0.3% of citric acid, 0.3% of lactic acid, 0.2% of sodium citrate, 0.2% of essence and the balance of water, wherein the fermentation base material is prepared by mixing and dissolving 6% of skim milk powder, 5% of concentrated whey protein powder, 10% of white granulated sugar and the balance of water, inoculating streptococcus thermophilus and lactobacillus bulgaricus, and fermenting.
Preferably, the preparation method of the fermentation base material comprises the following steps: stirring skimmed milk powder, concentrated whey protein powder and white granulated sugar with 70 deg.C hot water for 15min, dispersing and dissolving completely, standing at 55 deg.C for 30min for hydration, homogenizing at 200bar/65 deg.C, heating to 95 deg.C, sterilizing for 5min, cooling to 42 deg.C, inoculating Streptococcus thermophilus and Lactobacillus bulgaricus, fermenting at 42 deg.C, demulsifying after fermentation, homogenizing at 200bar, and cooling to 25 deg.C to obtain fermented base material.
A preparation method of a refreshing lactobacillus flavored beverage comprises the following steps:
s1, stirring the skimmed milk powder with 70 ℃ hot water for 15min, fully dispersing and dissolving, standing and hydrating at 55 ℃ for 30min, homogenizing at 200bar/66 ℃, and cooling to below 25 ℃ to obtain a solution A for later use;
s2, dry-mixing white granulated sugar and soluble soybean polysaccharide, adding into hot water of 70 ℃, stirring for 20min, fully dispersing and dissolving, and cooling to below 25 ℃ to obtain a solution B for later use;
s3, fully dissolving citric acid, lactic acid and sodium citrate with normal-temperature water, and cooling to below 20 ℃ to obtain a solution C for later use;
s4, mixing the solution A obtained in the step S1 with the solution B obtained in the step S2, uniformly stirring, and slowly and sequentially adding the fermentation base material and the solution C obtained in the step S3 under the stirring state to obtain a feed liquid for later use;
s5, precisely fixing the volume of the feed liquid obtained in the step S4, adding essence, homogenizing at 200bar/65 ℃, sterilizing by UHT (ultra high temperature) at 115 ℃/15S, and aseptically filling at 30 ℃ to obtain the finished product.
Example 3:
the refreshing lactobacillus-flavored beverage comprises the following raw materials in percentage by mass: 6% of white granulated sugar, 6% of high fructose corn syrup, 0.5% of skim milk powder, 0.6% of fermentation base material, 0.6% of soluble soybean polysaccharide, 0.2% of citric acid, 0.2% of lactic acid, 0.11% of sodium citrate, 0.11% of essence and the balance of water, wherein the fermentation base material is prepared by mixing and dissolving 4% of skim milk powder, 3% of concentrated whey protein powder, 5% of white granulated sugar and the balance of water, inoculating streptococcus thermophilus and lactobacillus bulgaricus, and fermenting.
Preferably, the preparation method of the fermentation base material comprises the following steps: stirring skimmed milk powder, concentrated whey protein powder and white granulated sugar with 65 deg.C hot water for 15min, dispersing and dissolving completely, standing at 50 deg.C for 30min for hydration, homogenizing at 200bar/63 deg.C, heating to 95 deg.C, sterilizing for 5min, cooling to 42 deg.C, inoculating Streptococcus thermophilus and Lactobacillus bulgaricus, fermenting at 42 deg.C, demulsifying after fermentation, homogenizing at 200bar, and cooling to 25 deg.C to obtain fermented base material.
A preparation method of a refreshing lactobacillus flavored beverage comprises the following steps:
s1, stirring the skimmed milk powder with hot water of 65 ℃ for 15min, fully dispersing and dissolving, standing and hydrating at 50 ℃ for 30min, homogenizing at 200bar/63 ℃, and cooling to below 25 ℃ to obtain a solution A for later use;
s2, dry-mixing white granulated sugar and soluble soybean polysaccharide, adding into 65 deg.C hot water, stirring for 20min, fully dispersing and dissolving, and cooling to below 25 deg.C to obtain solution B;
s3, fully dissolving citric acid, lactic acid and sodium citrate with normal-temperature water, and cooling to below 20 ℃ to obtain a solution C for later use;
s4, mixing the solution A obtained in the step S1 with the solution B obtained in the step S2, uniformly stirring, and slowly and sequentially adding the fermentation base material and the solution C obtained in the step S3 under the stirring state to obtain a feed liquid for later use;
s5, precisely fixing the volume of the feed liquid obtained in the step S4, adding essence, homogenizing at 200bar/63 ℃, sterilizing by UHT (ultra high temperature) at 110 ℃/13S, and aseptically filling at 28 ℃ to obtain the finished product.
Example 4:
the refreshing lactobacillus-flavored beverage comprises the following raw materials in percentage by mass: 6% of white granulated sugar, 7% of high fructose corn syrup, 0.8% of skim milk powder, 0.7% of fermentation base material, 0.8% of soluble soybean polysaccharide, 0.3% of citric acid, 0.1% of lactic acid, 0.1% of sodium citrate, 0.05% of essence and the balance of water, wherein the fermentation base material is prepared by mixing and dissolving 6% of skim milk powder, 3% of concentrated whey protein powder, 2% of white granulated sugar and the balance of water, inoculating streptococcus thermophilus and lactobacillus bulgaricus, and fermenting.
Preferably, the preparation method of the fermentation base material comprises the following steps: stirring skimmed milk powder, concentrated whey protein powder and white granulated sugar with 65 deg.C hot water for 15min, dispersing and dissolving completely, standing at 45 deg.C for 30min for hydration, homogenizing at 200bar/65 deg.C, heating to 95 deg.C, sterilizing for 5min, cooling to 42 deg.C, inoculating Streptococcus thermophilus and Lactobacillus bulgaricus, fermenting at 42 deg.C, demulsifying after fermentation, homogenizing at 200bar, and cooling to 25 deg.C to obtain fermented base material.
A preparation method of a refreshing lactobacillus flavored beverage comprises the following steps:
s1, stirring the skimmed milk powder with 60 ℃ hot water for 15min, fully dispersing and dissolving, standing and hydrating at 55 ℃ for 30min, homogenizing at 200bar/66 ℃, and cooling to below 25 ℃ to obtain a solution A for later use;
s2, dry-mixing white granulated sugar and soluble soybean polysaccharide, adding into hot water of 70 ℃, stirring for 20min, fully dispersing and dissolving, and cooling to below 25 ℃ to obtain a solution B for later use;
s3, fully dissolving citric acid, lactic acid and sodium citrate with normal-temperature water, and cooling to below 20 ℃ to obtain a solution C for later use;
s4, mixing the solution A obtained in the step S1 with the solution B obtained in the step S2, uniformly stirring, and slowly and sequentially adding the fermentation base material and the solution C obtained in the step S3 under the stirring state to obtain a feed liquid for later use;
s5, precisely fixing the volume of the feed liquid obtained in the step S4, adding essence, homogenizing at 200bar/60 ℃, sterilizing by UHT (ultra high temperature) at 110 ℃/15S, and aseptically filling at 25 ℃ to obtain the finished product.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and simplifications made in the spirit of the present invention are intended to be included in the scope of the present invention.
Claims (3)
1. The refreshing lactobacillus-flavored beverage is characterized by comprising the following raw materials in percentage by mass: 2-10% of white granulated sugar, 2-10% of high fructose corn syrup, 0.1-1% of skimmed milk powder, 0.1-1% of fermentation base material, 0.2-1% of soluble soybean polysaccharide, 0.1-0.3% of citric acid, 0.1-0.3% of lactic acid, 0.02-0.2% of sodium citrate, 0.02-0.2% of essence and the balance of water, wherein the fermentation base material is prepared by mixing and dissolving 1-6% of skimmed milk powder, 1-5% of concentrated whey protein powder, 1-10% of white granulated sugar and the balance of water, inoculating streptococcus thermophilus and lactobacillus bulgaricus for fermentation.
2. The refreshing lactic acid bacteria flavored beverage according to claim 1, wherein the fermentation base is prepared by the method comprising: stirring skimmed milk powder, concentrated whey protein powder and white sugar with 60-70 deg.C hot water for 15min, dispersing and dissolving, standing at 45-55 deg.C for 30min for hydration, homogenizing at 200bar/60-65 deg.C, heating to 95 deg.C, maintaining for 5min for sterilization, cooling to 42 deg.C, inoculating Streptococcus thermophilus and Lactobacillus bulgaricus, fermenting at 42 deg.C, demulsifying after fermentation, homogenizing at 200bar, and cooling to 25 deg.C to obtain fermented base material.
3. The method of preparing a refreshing lactic acid bacteria flavored beverage according to any of claims 1 to 2, comprising the steps of:
s1, stirring the skimmed milk powder with hot water of 60-70 deg.C for 15min, dispersing and dissolving completely, standing at 45-55 deg.C for hydration for 30min, homogenizing at 200bar/60-66 deg.C, and cooling to below 25 deg.C to obtain solution A;
s2, dry-mixing white granulated sugar and soluble soybean polysaccharide, adding into hot water of 60-70 ℃, stirring for 20min, fully dispersing and dissolving, and cooling to below 25 ℃ to obtain a solution B for later use;
s3, fully dissolving citric acid, lactic acid and sodium citrate with normal-temperature water, and cooling to below 20 ℃ to obtain a solution C for later use;
s4, mixing the solution A obtained in the step S1 with the solution B obtained in the step S2, uniformly stirring, and slowly and sequentially adding the fermentation base material and the solution C obtained in the step S3 under the stirring state to obtain a feed liquid for later use;
s5, precisely fixing the volume of the feed liquid obtained in the step S4, adding essence, homogenizing at 200bar/60-65 ℃, carrying out UHT sterilization at 105 ℃ for 115 ℃/10-15S, and carrying out aseptic filling at 25-30 ℃ to obtain the finished product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112400998A (en) * | 2020-11-25 | 2021-02-26 | 山东蒙天乳业有限公司 | Fermented flavor beverage and preparation method thereof |
| CN113207962A (en) * | 2021-04-30 | 2021-08-06 | 宁波益富乐生物科技有限公司 | Fruity lactobacillus beverage and production process thereof |
| CN114468048A (en) * | 2020-10-26 | 2022-05-13 | 内蒙古伊利实业集团股份有限公司 | Gas-containing lactic acid bacteria beverage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114468048A (en) * | 2020-10-26 | 2022-05-13 | 内蒙古伊利实业集团股份有限公司 | Gas-containing lactic acid bacteria beverage and preparation method thereof |
| CN112400998A (en) * | 2020-11-25 | 2021-02-26 | 山东蒙天乳业有限公司 | Fermented flavor beverage and preparation method thereof |
| CN113207962A (en) * | 2021-04-30 | 2021-08-06 | 宁波益富乐生物科技有限公司 | Fruity lactobacillus beverage and production process thereof |
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Application publication date: 20201009 |