CN112825918A - Refreshing lactobacillus beverage and preparation method thereof - Google Patents
Refreshing lactobacillus beverage and preparation method thereof Download PDFInfo
- Publication number
- CN112825918A CN112825918A CN201911163903.0A CN201911163903A CN112825918A CN 112825918 A CN112825918 A CN 112825918A CN 201911163903 A CN201911163903 A CN 201911163903A CN 112825918 A CN112825918 A CN 112825918A
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- Prior art keywords
- lactobacillus
- refreshing
- beverage
- lactic acid
- milk
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
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- A23V2400/169—Plantarum
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- 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
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- A23V2400/173—Reuteri
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- 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
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- A23V2400/175—Rhamnosus
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- 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
- A23V2400/181—Salivarius
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- 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
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- 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
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- A23V2400/513—Adolescentes
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- 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
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- A23V2400/515—Animalis
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- 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
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- A23V2400/517—Bifidum
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Abstract
The invention provides a refreshing lactobacillus beverage and a preparation method thereof. The refreshing lactobacillus beverage comprises the following raw materials: 2.2 to 7 percent of skim milk powder, 4 to 15 percent of sweet substance, 0.1 to 1.0 percent of stabilizer, 0.002 to 0.15 percent of lactic acid bacteria, 0.0001 to 0.003 percent of protease and the balance of water; the beverage is prepared by adding protease into skim milk powder solution for hydrolysis, fermenting with lactobacillus, and blending with sugar solution. The preparation method of the refreshing lactobacillus beverage provided by the invention is characterized in that protease is added into skim milk, the skim milk is fermented by lactobacillus and then is mixed with sugar solution to prepare the lactobacillus beverage, milk protein is moderately degraded into bioactive peptides easy to digest and absorb, and the small molecular polypeptide substances not only have the nutritional value of protein, but also have an important physiological regulation function, so that the utilization rate of the protein is improved, and the stability and functional characteristics of the lactobacillus beverage are greatly improved.
Description
Technical Field
The invention relates to a refreshing lactobacillus beverage and a preparation method thereof, belonging to the field of beverage processing.
Background
With the improvement of living and consumption level of people, the pursuit of beverage is not satisfied with the quenching of thirst, and health care beverage which is beneficial to health is seen by consumers. The lactobacillus beverage is prepared by adding water, one or more of white granulated sugar, sweetener, sour agent, fruit juice, tea, coffee and the like into emulsion prepared by fermenting milk or dairy products serving as raw materials by using lactobacillus. The lactobacillus beverage has the characteristics of unique taste and digestion assistance, and is popular with consumers. However, the lactic acid bacteria beverage is an unstable system formed by mixing suspension, emulsion and true solution, so that the stability of the beverage is difficult to control, and the problems of floating, precipitation, elutriation and product layering are easy to occur in the production, storage and selling processes, thereby seriously affecting the quality and appearance of the product.
Most of the currently marketed refreshing lactobacillus beverages are brown lactobacillus beverages, the browning of the beverages is mainly controlled by denatured components in the beverages through a Maillard reaction manufacturing process, the longer the Maillard reaction time is, the more serious the denaturation of proteins and other easily-denatured components is, and the more the stabilizer is required to overcome the gravity aggregation effect of particles to stabilize the beverages, so the longer the Maillard reaction time is, the better the product stability is. In the production process of the non-browning refreshing lactic acid bacteria beverage, the casein is partially dehydrated and aggregated after high-temperature short-time sterilization before fermentation and after blending, so that the colloidal property of the beverage is damaged, an uneven state is generated, and the stability is more difficult to control.
Therefore, the development of a non-browning refreshing lactic acid bacteria beverage with a long shelf life requires refreshing taste and good stability in shelf life, and is difficult to solve from the aspect of a stabilizer alone, which puts higher requirements on the formula and the process of the product.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a refreshing lactobacillus beverage and a preparation method thereof, milk protein is moderately degraded into bioactive peptide easy to digest and absorb by adding protease, and the small molecular polypeptide substances not only have the nutritive value of the protein, but also have important physiological regulation functions, so that the utilization rate of the protein is improved, and the stability and the functional characteristics of the lactobacillus beverage are greatly improved.
In order to achieve the purpose, the invention provides a refreshing lactobacillus beverage, wherein the refreshing lactobacillus beverage comprises the following raw materials in percentage by weight:
2.2 to 7 percent of skim milk powder, 4 to 15 percent of sweet substance, 0.1 to 1.0 percent of stabilizer, 0.002 to 0.15 percent of lactic acid bacteria, 0.0001 to 0.003 percent of protease and the balance of water;
the refreshing lactobacillus beverage is prepared by adding protease into skim milk powder liquid for hydrolysis, fermenting by lactobacillus and mixing with sugar liquid.
According to a specific embodiment of the present invention, the refreshing lactic acid bacteria beverage may further comprise: 0.03-0.15% of edible essence and/or 0.05-0.5% of acidity regulator.
According to a specific embodiment of the present invention, the refreshing lactic acid bacteria beverage of the present invention hydrolyzes milk protein using protease, wherein the protease used may include one or a combination of two or more of pepsin, trypsin, peptidase R, cathepsin and papain; more preferably, the protease is trypsin.
According to a specific embodiment of the present invention, preferably, the lactic acid bacteria include one or a combination of two or more of streptococcus thermophilus, lactobacillus casei, lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus helveticus, lactobacillus paracasei, lactobacillus salivarius, lactobacillus formaticus, lactobacillus fermentum, lactobacillus reuteri, bifidobacterium longum, bifidobacterium animalis, bifidobacterium infantis, bifidobacterium breve, bifidobacterium adolescentis, bifidobacterium bifidum, and the like; more preferably, the lactobacillus powder is lactobacillus bulgaricus and streptococcus thermophilus, and the addition amount of the streptococcus thermophilus is 0.001-0.05% and the addition amount of the lactobacillus bulgaricus is 0.001-0.05% based on the total weight of the raw materials of the refreshing lactobacillus beverage.
According to a specific embodiment of the present invention, the sweet substance is used for adjusting the flavor and mouthfeel of the product, and preferably, the sweet substance comprises one or a combination of two or more of white granulated sugar, glucose, crystalline fructose, maltose, high fructose syrup, erythritol, maltitol, xylitol, acesulfame potassium, sucralose, stevioside, momordica grosvenori and the like.
According to a specific embodiment of the present invention, the stabilizer is used for stabilizing a system, preferably, the stabilizer comprises one or a combination of two or more of pectin, guar gum, carrageenan, xanthan gum, locust bean gum, sodium alginate, microcrystalline cellulose, soluble soybean polysaccharide, carboxymethyl cellulose, modified starch, and the like; more preferably, the stabilizer is soluble soybean polysaccharide, and the adding amount of the soluble soybean polysaccharide is 0.1-0.8% by weight based on the total weight of the raw materials of the refreshing lactobacillus beverage.
According to a specific embodiment of the present invention, the acidity regulator includes one or a combination of two or more of lactic acid, sodium citrate, citric acid, malic acid, and the like.
According to the specific embodiment of the invention, the protein content of the refreshing lactobacillus beverage prepared by the invention can reach 0.7-1.2g/100 mL.
The invention also provides a preparation method of the refreshing lactobacillus beverage, wherein the preparation method comprises the following steps:
step 1, production of fermented milk
Mixing appropriate amount of water and skimmed milk powder, and hydrating to obtain reconstituted milk;
homogenizing the reconstituted milk, sterilizing, cooling, and adding protease for hydrolysis;
adding the strain into the hydrolyzed recovered milk for fermentation, and then demulsifying to obtain fermented milk;
step 2, preparation of sugar solution
Mixing the rest water, the sweet substance and the stabilizer to obtain sugar solution;
step 3, preparing the refreshing lactobacillus beverage
Mixing fermented milk with sugar solution to obtain base material;
and (3) homogenizing, sterilizing and cooling the base material to obtain the refreshing lactobacillus beverage.
According to a specific embodiment of the present invention, preferably, the above preparation method comprises the following specific steps:
step 1, production of fermented milk
Heating appropriate amount of water to 45-50 deg.C, adding skimmed milk powder into water, stirring for 15-20min, stopping melting, standing and hydrating for 30-40min to obtain reconstituted milk; the material melting step can be carried out in a material mixing tank or a material melting tank, and the adopted water is RO water;
homogenizing the reconstituted milk at 63-68 deg.C under 30/150 bar;
sterilizing the homogenized reconstituted milk at 95 ℃ for 300 s;
cooling the reconstituted milk to 42 +/-1 ℃, aseptically adding protease, stirring for 15-20min, and standing for 30-40min for hydrolysis;
adding the strain into the recovered milk under aseptic condition, stirring for 20-30 min, fermenting for 4-8 hr, stopping fermentation when acidity is greater than or equal to 70 ° T, demulsifying to obtain fermented milk, and cooling to below 25 deg.C;
step 2, preparation of sugar solution
Heating the rest water to 55-60 deg.C, adding sweet substance and stabilizer, stirring to dissolve uniformly to obtain sugar solution, and refrigerating to below 25 deg.C; the sweet substances (such as white granulated sugar, crystalline fructose, etc.) are generally powder, and can be added by alternately and slowly adding various sweet substances and stabilizers through a screen mesh in the state of stirring the ingredients with water, and stirring and dissolving can be carried out by adopting a high-speed stirrer;
step 3, preparing the refreshing lactobacillus beverage
Mixing fermented milk with sugar solution to obtain base material; when the acidity regulator is contained, adding the acidity regulator in the step to enable the acidity of the base material to reach 55-60 DEG T, and when essence is contained, adding the essence in the step and stirring for 15-20 min;
homogenizing the base material at 63-68 deg.C under 30/150 bar;
sterilizing the homogenized base material at 115 deg.C for 20 s;
cooling the base material to below 25 deg.C to obtain the refreshing lactobacillus beverage, and aseptically packaging.
The refreshing lactobacillus beverage and the preparation method thereof provided by the invention are characterized in that protease is added into skim milk, the skim milk is fermented by lactobacillus and then is mixed with sugar solution to prepare the lactobacillus beverage, milk protein is moderately degraded into bioactive peptide easy to digest and absorb, and the small molecular polypeptide substances not only have the nutritive value of protein, but also have important physiological regulation function, so that the utilization rate of the protein is improved, and the stability and functional characteristics of the lactobacillus beverage are greatly improved. The product has protein 1.0g/100mL, fresh and delicious taste, and good stability within 3 months of shelf life.
Detailed Description
The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.
Example 1
This example provides a refreshing lactic acid bacteria beverage:
first, raw material formula (in 1000 g)
Fermented milk: 250g
White granulated sugar: 45g of
Crystalline fructose: 50g
Soluble soybean polysaccharide: 4g
Citric acid: 2.1g
Sodium citrate: 1g
Edible essence: 1g
Supplementing pure water to: 1000g
Wherein the fermented milk (calculated by 1000 g) comprises the following raw materials: 125g of skim milk powder, 0.1g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.015g of trypsin, and the balance is 1000g by pure water.
Secondly, the preparation method of the refreshing lactic acid bacteria beverage of the embodiment comprises the following steps:
1. production of fermented milk
(1) Adding appropriate amount of RO water into a material mixing tank, heating to 45-50 deg.C, adding separated skimmed milk powder into a material dissolving tank, stirring for 15-20min, finishing material dissolving, standing and hydrating for 30-40min to obtain reconstituted milk.
(2) Homogenizing the reconstituted milk at 63-68 deg.C under 30/150bar homogenizing pressure.
(3) Sterilizing the homogenized reconstituted milk at 95 deg.C for 300 s.
(4) Cooling the reconstituted milk to 42 + -1 deg.C, aseptically adding trypsin, stirring for 15-20min, and standing for 30-40min for hydrolysis.
(5) Adding the strain into hydrolyzed recovered milk under aseptic condition, stirring for 20-30 min, fermenting for 4-8 hr, stopping fermentation when acidity is not less than 70 ° T, demulsifying to obtain fermented milk, and cooling to below 25 deg.C.
2. Production of sugar solution
(1) Adding the rest ingredient RO water into a blending tank, heating to 55-60 deg.C, alternately and slowly adding white sugar, crystalline fructose and soluble soybean polysaccharide through a screen mesh under the condition of stirring the ingredient water, and stirring and dissolving uniformly by using a high-speed stirrer to obtain sugar solution.
(2) Refrigerating the sugar solution to below 25 deg.C.
3. Preparation of refreshing lactobacillus beverage
(1) And mixing the fermented milk and the sugar solution in proportion to obtain a base material, and adding citric acid to enable the acidity of the base material to reach 55-degree T.
(2) Adding essence and stirring for 15-20 min.
(3) The base material was homogenized at 63-68 ℃ under a homogenization pressure of 30/150 bar.
(4) Sterilizing the homogenized base material at 115 deg.C for 20 s.
(5) Cooling the base material to below 25 deg.C to obtain refreshing lactobacillus beverage, and aseptic packaging.
Example 2
This example provides a refreshing lactic acid bacteria beverage:
first, raw material formula (in 1000 g)
Fermented milk: 250g
White granulated sugar: 60g of
Crystalline fructose: 40g of
Soluble soybean polysaccharide: 4g
Citric acid: 2.1g
Sodium citrate: 1g
Edible essence: 1g
Supplementing pure water to: 1000g
Wherein the fermented milk (calculated by 1000 g) comprises the following raw materials: 125g of skim milk powder, 0.1g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.015g of trypsin, and the balance is 1000g by pure water.
Second, the manufacturing method is the same as that of example 1
Example 3
This example provides a refreshing lactic acid bacteria beverage:
first, raw material formula (in 1000 g)
Fermented milk: 250g
White granulated sugar: 45g of
Crystalline fructose: 50g
Soluble soybean polysaccharide: 4g
Citric acid: 2.1g
Sodium citrate: 1g
Edible essence: 1g
Supplementing pure water to: 1000g
Wherein the fermented milk (calculated by 1000 g) comprises the following raw materials: 125g of skim milk powder, 0.1g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.02g of trypsin, and the weight of the skim milk powder is supplemented to 1000g by pure water.
Second, the manufacturing method is the same as that of example 1.
Comparative example 1
This comparative example provides a refreshing lactic acid bacteria beverage:
first, raw material formula (in 1000 g)
Fermented milk: 250g
White granulated sugar: 45g of
Crystalline fructose: 50g
Soluble soybean polysaccharide: 4g
Citric acid: 2.1g
Sodium citrate: 1g
Edible essence: 1g
Supplementing pure water to: 1000g
Wherein the fermented milk (calculated by 1000 g) comprises the following raw materials: 125g of skim milk powder, 0.1g of lactobacillus bulgaricus and 0.1g of streptococcus thermophilus, and the balance is 1000g by pure water.
Second, the manufacturing method is the same as that of example 1.
Comparative example 2
This comparative example provides a refreshing lactic acid bacteria beverage:
first, raw material formula (in 1000 g)
Fermented milk: 250g
White granulated sugar: 45g of
Crystalline fructose: 50g
Soluble soybean polysaccharide: 6g
Citric acid: 2.1g
Sodium citrate: 1g
Edible essence: 1g
Supplementing pure water to: 1000g
Wherein the fermented milk (calculated by 1000 g) comprises the following raw materials: 125g of skim milk powder, 0.1g of lactobacillus bulgaricus and 0.1g of streptococcus thermophilus, and the balance is 1000g by pure water.
Second, the manufacturing method is the same as that of example 1.
Comparative example 3
This comparative example provides a refreshing lactic acid bacteria beverage:
first, raw material formula (in 1000 g)
Fermented milk: 250g
White granulated sugar: 45g of
Crystalline fructose: 50g
Soluble soybean polysaccharide: 4g
Pectin: 1g
Citric acid: 2.1g
Sodium citrate: 1g
Edible essence: 1g
Supplementing pure water to: 1000g
Wherein the fermented milk (calculated by 1000 g) comprises the following raw materials: 125g of skim milk powder, 0.1g of lactobacillus bulgaricus and 0.1g of streptococcus thermophilus, and the balance is 1000g by pure water.
Second, the manufacturing method is the same as that of example 1.
Comparative example 4
This comparative example provides a refreshing lactic acid bacteria beverage:
first, raw material formula (in 1000 g)
Fermented milk: 250g
White granulated sugar: 45g of
Crystalline fructose: 50g
Sodium carboxymethylcellulose: 3g
Pectin: 2g
Citric acid: 2.1g
Sodium citrate: 1g
Edible essence: 1g
Supplementing pure water to: 1000g
Wherein the fermented milk (calculated by 1000 g) comprises the following raw materials: 125g of skim milk powder, 0.1g of lactobacillus bulgaricus and 0.1g of streptococcus thermophilus, and the balance is 1000g by pure water.
Second, the manufacturing method is the same as that of example 1.
Comparative example 5
This comparative example provides a refreshing lactic acid bacteria beverage:
first, raw material formula (in 1000 g)
Fermented milk: 250g
White granulated sugar: 45g of
Crystalline fructose: 50g
Soluble soybean polysaccharide: 4g
Citric acid: 2.1g
Sodium citrate: 1g
Edible essence: 1g
Supplementing pure water to: 1000g
Wherein the fermented milk (calculated by 1000 g) comprises the following raw materials: 125g of skim milk powder, 0.1g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.015g of peptidase R, and the balance is 1000g by pure water.
Second, the manufacturing method is the same as that of example 1.
Test example 1
The water separation conditions of the samples of the above examples and comparative examples were measured, including the water separation of the sample after standing at room temperature for 90 days, the water separation being the height of the separated water layer measured with a ruler; the results are shown in Table 1.
TABLE 1
Test example 2
The eccentricity of the samples of the above examples and comparative examples after standing for 90 days was measured, and the state of the texture was observed and the taste was tasted.
The determination method of the eccentricity comprises the following steps: putting a certain amount of sample into a centrifuge tube, centrifuging at the speed of 3500rpm for 15 minutes at 20 ℃, slowly pouring out the supernatant after finishing, inverting until no supernatant flows out, weighing the mass of the precipitate, and dividing the mass of the precipitate by the mass of the sample to obtain the eccentricity. The results are shown in Table 2.
TABLE 2
The test results show that: the stability of the embodiment is obviously superior to that of the comparative example, the comparative example 1 and the comparative example 2 are added with different contents of soluble soybean polysaccharide, protease is not added, but the elutriation and the eccentricity in the shelf life are obviously higher, and the stability is extremely poor; the comparative example 3 adopts a stabilizing system compounded by soybean polysaccharide and pectin, and the stability is still poor because protease is not added; the stabilizer compounded by CMC and pectin is used in the comparative example 4, and the viscosity of the system is increased and the stability is improved to some extent due to the CMC; comparative example 5 hydrolysis of milk protein with peptidase R, probably due to incomplete hydrolysis and partial non-hydrolysis of protein particles into polypeptides or amino acids, although the stability is better than other comparative examples, there is a gap in the comparative examples. The tasting results for each sample show that: comparative example 4 was viscous and not refreshing in mouthfeel due to the addition of CMC, comparative example 5 was not good in flavor due to a certain bitterness generated by hydrolyzing protein with peptidase R, and the remaining samples were refreshing in mouthfeel and had a flavor peculiar to lactic acid bacteria beverages.
Claims (10)
1. The refreshing lactobacillus beverage comprises the following raw materials in percentage by weight:
2.2 to 7 percent of skim milk powder, 4 to 15 percent of sweet substance, 0.1 to 1.0 percent of stabilizer, 0.002 to 0.15 percent of lactic acid bacteria, 0.0001 to 0.003 percent of protease and the balance of water;
the refreshing lactobacillus beverage is prepared by adding protease into skim milk powder liquid for hydrolysis, fermenting by lactobacillus and mixing with sugar liquid.
2. The refreshing lactic acid bacteria beverage according to claim 1, wherein the refreshing lactic acid bacteria beverage further comprises: 0.03-0.15% of edible essence and/or 0.05-0.5% of acidity regulator.
3. The refreshing lactic acid bacteria beverage according to claim 1 or 2, wherein the protease comprises one or a combination of two or more of pepsin, trypsin, peptidase R, cathepsin and papain;
preferably, the protease is trypsin.
4. The refreshing lactic acid bacteria beverage according to claim 1 or 2, wherein the lactic acid bacteria include one or a combination of two or more of streptococcus thermophilus, lactobacillus casei, lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus helveticus, lactobacillus paracasei, lactobacillus salivarius, lactobacillus formaticus, lactobacillus fermentum, lactobacillus reuteri, bifidobacterium longum, bifidobacterium animalis, bifidobacterium infantis, bifidobacterium breve, bifidobacterium adolescentis, and bifidobacterium bifidum;
preferably, the lactobacillus is lactobacillus bulgaricus and streptococcus thermophilus, and the addition amount of the streptococcus thermophilus is 0.001-0.05% and the addition amount of the lactobacillus bulgaricus is 0.001-0.05% based on the total weight of the raw materials of the refreshing lactobacillus beverage.
5. The refreshing lactic acid bacterium beverage according to claim 1 or 2, wherein the sweet substance includes one or a combination of two or more of white granulated sugar, glucose, crystalline fructose, maltose, high fructose syrup, erythritol, maltitol, xylitol, acesulfame potassium, sucralose, stevioside, and lo han guo.
6. The refreshing lactic acid bacteria beverage according to claim 1 or 2, wherein the stabilizer comprises one or a combination of two or more of pectin, guar gum, carrageenan, xanthan gum, locust bean gum, sodium alginate, microcrystalline cellulose, soluble soybean polysaccharide, carboxymethyl cellulose, and modified starch;
preferably, the stabilizer is soluble soybean polysaccharide, and the addition amount of the soluble soybean polysaccharide is 0.1-0.8% based on the total weight of the raw materials of the refreshing lactobacillus beverage.
7. The refreshing lactic acid bacteria beverage according to claim 2, wherein the acidity regulator comprises one or a combination of two or more of lactic acid, sodium citrate, citric acid and malic acid.
8. The refreshing lactic acid bacteria beverage according to any one of claims 1 to 7, wherein the protein content of the refreshing lactic acid bacteria beverage is 0.7 to 1.2g/100 mL.
9. The method for preparing a refreshing lactic acid bacteria beverage according to any one of claims 1 to 8, wherein the method comprises the steps of:
step 1, production of fermented milk
Mixing appropriate amount of water and skimmed milk powder, and hydrating to obtain reconstituted milk;
homogenizing the reconstituted milk, sterilizing, cooling, and adding protease for hydrolysis;
adding the strain into the hydrolyzed recovered milk for fermentation, and then demulsifying to obtain fermented milk;
step 2, preparation of sugar solution
Mixing the rest water, the sweet substance and the stabilizer to obtain sugar solution;
step 3, preparing the refreshing lactobacillus beverage
Mixing fermented milk with sugar solution to obtain base material;
and (3) homogenizing, sterilizing and cooling the base material to obtain the refreshing lactobacillus beverage.
10. The preparation method according to claim 9, wherein the preparation method comprises the following specific steps:
step 1, production of fermented milk
Heating appropriate amount of water to 45-50 deg.C, adding skimmed milk powder into water, stirring for 15-20min, stopping melting, standing and hydrating for 30-40min to obtain reconstituted milk;
homogenizing the reconstituted milk at 63-68 deg.C under 30/150 bar;
sterilizing the homogenized reconstituted milk at 95 ℃ for 300 s;
cooling the reconstituted milk to 42 +/-1 ℃, aseptically adding protease, stirring for 15-20min, and standing for 30-40min for hydrolysis;
adding the strain into the recovered milk under aseptic condition, stirring for 20-30 min, fermenting for 4-8 hr, stopping fermentation when acidity is greater than or equal to 70 ° T, demulsifying to obtain fermented milk, and cooling to below 25 deg.C;
step 2, preparation of sugar solution
Heating the rest water to 55-60 deg.C, adding sweet substance and stabilizer, stirring to dissolve uniformly to obtain sugar solution, and refrigerating to below 25 deg.C;
step 3, preparing the refreshing lactobacillus beverage
Mixing fermented milk with sugar solution to obtain base material; when the acidity regulator is contained, adding the acidity regulator in the step to enable the acidity of the base material to reach 55-60 DEG T, and when essence is contained, adding the essence in the step and stirring for 15-20 min;
homogenizing the base material at 63-68 deg.C under 30/150 bar;
sterilizing the homogenized base material at 115 deg.C for 20 s;
cooling the base material to below 25 deg.C to obtain the refreshing lactobacillus beverage, and aseptically packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911163903.0A CN112825918A (en) | 2019-11-25 | 2019-11-25 | Refreshing lactobacillus beverage and preparation method thereof |
Applications Claiming Priority (1)
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