CN112868784A - Double-fermentation normal-temperature lactic acid bacteria beverage and preparation method thereof - Google Patents
Double-fermentation normal-temperature lactic acid bacteria beverage and preparation method thereof Download PDFInfo
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 42
- 238000000855 fermentation Methods 0.000 title claims abstract description 41
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 241000894006 Bacteria Species 0.000 title claims abstract description 23
- 239000004310 lactic acid Substances 0.000 title claims abstract description 21
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 230000001954 sterilising effect Effects 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 13
- 235000008939 whole milk Nutrition 0.000 claims abstract description 12
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 11
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 11
- 239000001509 sodium citrate Substances 0.000 claims abstract description 11
- 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 11
- 235000021119 whey protein Nutrition 0.000 claims abstract description 11
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims abstract description 9
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 9
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 9
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 241000186660 Lactobacillus Species 0.000 claims abstract description 7
- 150000004676 glycans Chemical class 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 7
- 239000005017 polysaccharide Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 46
- 238000000265 homogenisation Methods 0.000 claims description 23
- 235000015140 cultured milk Nutrition 0.000 claims description 22
- 238000001816 cooling Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 238000007872 degassing Methods 0.000 claims description 4
- 230000000887 hydrating effect Effects 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 2
- 240000002319 Citrus sinensis Species 0.000 claims description 2
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 claims description 2
- 240000000249 Morus alba Species 0.000 claims description 2
- 235000008708 Morus alba Nutrition 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 235000013525 pomegranate juice Nutrition 0.000 claims description 2
- 238000012859 sterile filling Methods 0.000 claims description 2
- 241000894007 species Species 0.000 claims 2
- 239000002131 composite material Substances 0.000 claims 1
- 239000000337 buffer salt Substances 0.000 abstract description 6
- 230000036512 infertility Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 6
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000012371 Aseptic Filling Methods 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
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000020122 reconstituted milk Nutrition 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 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
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000011179 visual inspection Methods 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
- A23C9/133—Fruit or vegetables
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a double-fermentation normal-temperature lactic acid bacteria beverage and a preparation method thereof. The double-fermentation normal-temperature lactic acid bacteria beverage comprises the following raw materials: 25-40 per mill of full cream milk powder, 2.0-4.0 per mill of whey protein powder, 60-90 per mill of white granulated sugar, 80-150 per mill of fermented fruit juice, 0.8-4.5 per mill of pectin, 1.0-6.5 per mill of soluble soybean polysaccharide, 0.5-1.5 per mill of sodium citrate, 0.5-1.5 per mill of sodium tripolyphosphate, 0.5-1.5 per mill of sodium hexametaphosphate and the balance of water. The invention also provides a preparation method of the lactobacillus beverage. According to the invention, the stable system suitable for the higher addition amount of the fermented fruit juice is adopted, so that the addition amount of the fermented fruit juice is increased, and meanwhile, the buffer salt system is adopted for matching, so that the product can be kept stable in the quality guarantee period without quality problems. By optimizing the sterilization process, the heating intensity of the product in the sterilization process is optimized on the premise of ensuring the commercial sterility of the product.
Description
Technical Field
The invention relates to a double-fermentation normal-temperature lactic acid bacteria beverage and a preparation method thereof, belonging to the technical field of dairy product preparation.
Background
At present, the product which is declared to be double-fermented in China is put on the market, fermented milk and fermented fruit and vegetable juice are added, and the quality guarantee period is 6 months or more. However, in the existing products, the fermented fruit and vegetable juice is added conceptually, the addition amount of the fermented fruit and vegetable juice is generally less than 2 percent, and even the addition amount of the fermented fruit juice is less than 1 percent. If the content of the fermented fruit and vegetable juice is increased, the product is flocculated in the shelf life and has more precipitates, and the final product is layered, so that the similar products in the existing market cannot achieve higher content of the fermented fruit juice. In addition, the product flavor has more heat loss and poorer mouthfeel under the existing process conditions.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a double-fermentation normal-temperature lactic acid bacteria beverage and a preparation method thereof, wherein the stability and the taste of the product are improved by adopting a special emulsion stabilizer and a buffer salt system.
In order to achieve the purpose, the invention provides a double-fermentation normal-temperature lactic acid bacteria beverage, which comprises the following raw materials in percentage by weight:
25-40 per mill of full cream milk powder, 2.0-4.0 per mill of whey protein powder, 60-90 per mill of white granulated sugar, 80-150 per mill of fermented fruit juice, 0.8-4.5 per mill of pectin, 1.0-6.5 per mill of soluble soybean polysaccharide, 0.5-1.5 per mill of sodium citrate, 0.5-1.5 per mill of sodium tripolyphosphate, 0.5-1.5 per mill of sodium hexametaphosphate and the balance of water.
According to the specific embodiment of the invention, the mass ratio of the sodium citrate, the sodium tripolyphosphate and the sodium hexametaphosphate can be controlled to be 2:2: 1.
According to a specific embodiment of the present invention, the fermented fruit juice may be a complex fermented fruit juice.
According to a specific embodiment of the present invention, the fermented fruit juice may be one or a combination of two or more of fermented mulberry juice, fermented pomegranate juice and fermented sweet orange juice.
The invention also provides a preparation method of the double-fermentation normal-temperature lactic acid bacteria beverage, which is obtained by mixing fermented milk liquid and fermented fruit juice obtained by respectively fermenting milk raw materials and fruit juice.
According to a particular embodiment of the invention, the fermented milk is preferably prepared by:
mixing whole milk powder and whey protein powder according to a mass ratio of 10: 1-22: 1 (preferably 12:1), fully dissolving in appropriate amount of water at 45-55 ℃, standing and hydrating for 25-30 minutes, and carrying out primary homogenization treatment, wherein the primary homogenization adopts a secondary homogenization mode, the pressure of primary homogenization is 30bar, and the pressure of secondary homogenization is 180 bar;
then, carrying out primary sterilization treatment on the feed liquid at the temperature of 137-139 ℃ for 4s to kill harmful microorganisms such as bacteria, spores and the like in the feed liquid; cooling the sterilized feed liquid to 43-44 ℃, adding the strain, fermenting for 4-7 hours until the titration acidity of the feed liquid is 70-95 DEG T, stopping fermentation, demulsifying, homogenizing for the second time, and sterilizing for the second time to obtain the fermented milk liquid.
According to a specific embodiment of the present invention, preferably, the second homogenization is performed by two-stage homogenization, wherein the pressure of the first homogenization is 30bar, and the pressure of the second homogenization is 150 bar.
According to a specific embodiment of the present invention, preferably, the temperature of the second sterilization is 75-77 ℃ and the time is 25 s. Compared with the traditional sterilization mode of milk beverage, the sterilization treatment of the step reduces the heating intensity, keeps the good flavor of the fermented milk, and can kill harmful microorganisms in the feed liquid as the second sterilization of the feed liquid.
According to a particular embodiment of the present invention, preferably, the fermented juice is prepared by:
pasteurizing the fruit juice, cooling the feed liquid, adding fermentation strain, and fermenting at 35-40 deg.C for 6-14h to obtain fermented fruit juice. The pasteurization parameters were controlled as follows: the temperature is 110 ℃ and the time is 4 s.
According to the specific embodiment of the invention, preferably, the preparation method of the dual-fermentation room temperature lactic acid bacteria beverage provided by the invention comprises the following specific steps:
1) preparing fermented milk: mixing whole milk powder and whey protein powder according to the mass ratio of 10: 1-22: 1 (preferably 12:1), fully dissolving in appropriate amount of water at 45-55 ℃, standing and hydrating for 25-30 minutes, and carrying out first homogenization treatment at 30/180 bar;
then carrying out primary sterilization treatment on the feed liquid at the temperature of 137-139 ℃ for 4 s; cooling the sterilized feed liquid to 43-44 ℃, adding strains for fermentation for 4-7 hours, stopping fermentation when the titration acidity of the feed liquid is 70-95 DEG T, demulsifying, carrying out secondary homogenization (the pressure of the primary homogenization is 30bar, the pressure of the secondary homogenization is 150bar), and carrying out secondary sterilization (the sterilization temperature is 75 ℃ and the time is 25s) to obtain fermented milk;
2) preparing fermented fruit juice: pasteurizing fruit juice at 110 deg.C for 4s, cooling the feed liquid, adding fermentation strain, and fermenting at 35-40 deg.C for 6-14h to obtain fermented fruit juice; dispersing fermented fruit juice in appropriate amount of water, adding sodium citrate, sodium tripolyphosphate, and sodium hexametaphosphate, and dissolving completely;
3) preparing a water gel solution: heating a proper amount of water to 60-65 ℃, and fully dispersing and dissolving pectin, soluble soybean polysaccharide and white granulated sugar to obtain a water gel solution;
4) mixing: mixing the feed liquid obtained in the step 2) and the step 3) to obtain mixed feed liquid;
5) acid adjustment: adjusting the mixed feed liquid with citric acid, and adding water to a constant volume after the adjustment is finished;
6) homogenizing the mixed material liquid with acid regulation at 40/200bar, degassing, and sterilizing at ultrahigh temperature at 121 deg.C for 4 s; and (3) mixing the fermented milk liquid subjected to secondary sterilization and the mixed feed liquid subjected to ultra-high temperature sterilization on line, and finally performing sterile filling to obtain the dual-fermented normal-temperature lactic acid bacteria beverage.
According to the specific embodiment of the invention, the strains used for fermentation can be Lactobacillus bulgaricus and Streptococcus thermophilus, and the addition amount of the strains is 20-60U.
According to the technical scheme, the double-fermentation lactic acid bacteria beverage stabilizing system suitable for higher addition amount of the fermented fruit juice is adopted, so that the addition amount of the fermented fruit juice is increased, and meanwhile, the buffer salt system is adopted for matching, so that the product can be kept stable and free of quality problems within the quality guarantee period under the combined action of the stabilizer and the buffer salt. In addition, by optimizing the sterilization process, the heating intensity of the product in the sterilization process is optimized on the premise of ensuring the commercial sterility of the product, and the stability and the mouthfeel of the product are improved.
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.
Examples
The embodiment provides a dual-fermentation room temperature lactobacillus beverage, which comprises the following raw materials by weight of 1000 ‰: 25-40 per mill of full cream milk powder, 2.0-4.0 per mill of whey protein powder, 20U of lactobacillus bulgaricus, 20U of streptococcus thermophilus, 60-90 per mill of white granulated sugar, 80-150 per mill of fermented fruit juice, 0.8-4.5 per mill of pectin, 1.0-6.5 per mill of soluble soybean polysaccharide, 0.5-1.5 per mill of sodium citrate, 0.5-1.5 per mill of sodium tripolyphosphate, 0.5-1.5 per mill of sodium hexametaphosphate and the balance of water.
The double-fermentation normal-temperature lactic acid bacteria beverage is prepared by the following steps:
1) preparing fermented milk: weighing whole milk powder and whey protein powder according to a weight ratio of 12:1, fully dissolving at 45-55 ℃, standing for 25-30 minutes, homogenizing at 30/180bar, and performing pasteurization at 137 ℃/4s to kill harmful microorganisms such as bacteria and spores in the feed liquid; cooling the sterilized reconstituted milk to 43-44 deg.C, adding strains (Lactobacillus bulgaricus and Streptococcus thermophilus), fermenting for 4-7 hr until the acidity of the feed liquid is 70-95 ° T, stopping fermentation, demulsifying and homogenizing the fermented milk (30/150bar), and cooling.
2) Preparing fermented fruit juice: mixing different fruit juices at a certain proportion, pasteurizing (at 110 deg.C for 4s), cooling the feed liquid, adding fermentation strain, fermenting at 35-40 deg.C for 6-14h to obtain fermented fruit juice, and cooling after fermentation; dispersing fermented fruit juice in water, adding buffer salt (sodium citrate, sodium tripolyphosphate, and sodium hexametaphosphate), and dissolving completely.
3) Preparing a water gel solution: heating the ingredient water to 60-65 deg.C, fully dispersing and dissolving stabilizer (pectin, soluble soybean polysaccharide) and white sugar to obtain water gel solution, and cooling.
4) Stirring and mixing the fermented fruit juice obtained in the step 2) and the aqueous colloidal solution obtained in the step 3) to obtain a mixed material liquid.
5) Preparing citric acid into 2% acid liquor, and adding the acid liquor into the mixed feed liquid obtained in the step 4) according to a proper addition amount.
6) Pasteurizing (75 ℃/25s) the demulsified fermented milk obtained in the step 1), compared with the traditional sterilization mode of milk beverage, reducing the heating intensity, keeping the good flavor of the fermented milk, and killing harmful microorganisms in the feed liquid by using the second-step sterilization of the feed liquid; homogenizing the mixed material liquid obtained in the step 4) at 40/200bar, degassing, sterilizing at ultrahigh temperature (121 ℃/4s), then carrying out aseptic online mixing on the sterilized material liquid according to the formula proportion, and finally carrying out aseptic filling to obtain the dual-fermentation normal-temperature lactobacillus beverage.
Comparative example:
the comparative example provides a double-fermentation normal-temperature lactic acid bacteria beverage, and the double-fermentation normal-temperature lactic acid bacteria beverage comprises the following raw materials by mass of 1000 ‰: 10-30 per mill of full cream milk powder, 10-20 per mill of skim milk powder, 60-90 per mill of white granulated sugar, 2-10 per mill of fermented fruit juice, 1.0-6.5 per mill of sodium carboxymethylcellulose, 0.5-1.5 per mill of sodium citrate, and the balance of water.
The double-fermentation normal-temperature lactic acid bacteria beverage is prepared by the following steps:
1) preparing fermented milk: weighing whole milk powder and whey protein powder according to a weight ratio of 12:1, fully dissolving at 45-55 ℃, standing for 25-30 minutes for hydration, homogenizing at 30/180bar, pasteurizing at 95 ℃/300s, cooling the sterilized reconstituted milk to 43-44 ℃, adding strains for fermentation for 4-7 hours, stopping fermentation until the titer acidity of feed liquid is 70-95 DEG T, obtaining fermented milk, demulsifying the fermented milk, homogenizing (30/150bar), and cooling for later use.
2) Preparing fermented fruit juice: mixing different fruit juices at a certain proportion, pasteurizing, cooling the feed liquid, adding fermentation strain, fermenting at 35-40 deg.C for 6-14 hr to obtain fermented fruit juice, and cooling after fermentation; dispersing fermented fruit juice in water, adding buffer salt (sodium citrate), and dissolving completely.
3) Preparing a water gel solution: fully dispersing and dissolving a stabilizer (sodium carboxymethylcellulose) and white granulated sugar in normal-temperature batching water to obtain a water gel solution, and cooling for later use.
4) Stirring and mixing the fermented milk obtained in the step 1), the fermented fruit juice obtained in the step 2) and the hydrocolloid solution obtained in the step 3) to obtain a mixed feed liquid.
5) Preparing citric acid into 2% acid liquor, and adding the acid liquor into the mixed feed liquid obtained in the step 4) according to a proper addition amount.
6) And (3) homogenizing the semi-finished product at 40/200bar, degassing, sterilizing at ultrahigh temperature (121 ℃/4s), and then carrying out aseptic filling to obtain the dual-fermentation normal-temperature lactic acid bacteria beverage.
Taste and flavor evaluation experiment of product
Taking the double-fermentation fruit juice lactobacillus beverage of the embodiment and the comparative example as taste test samples, carrying out taste and flavor tasting experiments, tasting 200 persons (100 persons for 18-28 years old men and women), respectively tasting the embodiment and the comparative example, respectively adopting an anonymous scoring system, respectively evaluating and scoring the product according to the flavor, the taste, the color, the nutritional value and the preference degree of the product, wherein each item is 10 points of full score, the score is high, the effect is good, and the overall evaluation is carried out on the product preference degree. The results of the experiments are reported in table 1 below.
TABLE 1 taste and flavor test results
As can be seen from the results in Table 1, the product of the present invention is superior to the comparative example in taste and flavor, and is also superior to the comparative example in nutritional index.
Double-fermentation normal-temperature lactobacillus beverage stability investigation experiment
The products of examples and comparative examples were used as test samples, and were placed at ordinary temperature (about 25 ℃ C.) and observed every month. The method mainly observes the tissue states of samples in different storage periods, including fat floating, protein and fruit juice sedimentation, water precipitation and the like, and measures the floating amount and the sedimentation amount of the samples (a certain amount of samples are taken for centrifugation, the amount of sediment and water is directly measured by a difference method, then the proportion of the sediment and the water is calculated, so that the precipitation and the water precipitation conditions of the protein and the fruit juice are reflected, and the fat floating condition is observed by visual inspection and fat thickness measurement) so as to investigate the stability of the double-fermentation normal-temperature lactic acid bacteria beverage. The results of the experiments are reported in table 2 below.
TABLE 2 stability test results (25 ℃ C.)
As can be seen from the results of the observation experiment in table 2: compared with a comparative example, the product of the invention can be stored for more than 6 months at normal temperature, has no unacceptable phenomena of water separation, protein precipitation and the like, has longer quality guarantee period, is beneficial to product popularization and sale, and completely meets market requirements.
Claims (10)
1. The double-fermentation normal-temperature lactic acid bacteria beverage comprises the following raw materials in percentage by weight:
25-40 per mill of full cream milk powder, 2.0-4.0 per mill of whey protein powder, 60-90 per mill of white granulated sugar, 80-150 per mill of fermented fruit juice, 0.8-4.5 per mill of pectin, 1.0-6.5 per mill of soluble soybean polysaccharide, 0.5-1.5 per mill of sodium citrate, 0.5-1.5 per mill of sodium tripolyphosphate, 0.5-1.5 per mill of sodium hexametaphosphate and the balance of water.
2. The dual-fermentation room-temperature lactic acid bacteria beverage of claim 1, wherein the mass ratio of the sodium citrate to the sodium tripolyphosphate to the sodium hexametaphosphate is 2:2: 1.
3. The dual-fermented lactobacillus at room temperature beverage according to claim 1 or 2, wherein the fermented fruit juice is a composite fermented fruit juice.
4. The dual-fermentation room temperature lactic acid bacteria beverage according to any one of claims 1 to 3, wherein the fermented fruit juice is one or a combination of two or more of fermented mulberry juice, fermented pomegranate juice and fermented sweet orange juice.
5. The method for preparing a dual-fermented lactobacillus room temperature beverage according to any one of claims 1 to 4, which is obtained by mixing fermented milk and fermented fruit juice obtained by separately fermenting a milk material and fruit juice.
6. The method of claim 5, wherein the fermented milk is prepared by:
mixing whole milk powder and whey protein powder according to the mass ratio of 10: 1-22: 1, fully dissolving in a proper amount of water at 45-55 ℃, standing and hydrating for 25-30 minutes, and carrying out primary homogenization treatment; the first homogenization adopts a two-stage homogenization mode, wherein the pressure of the first-stage homogenization is 30bar, and the pressure of the second-stage homogenization is 180 bar;
then carrying out primary sterilization treatment on the feed liquid at the temperature of 137-139 ℃ for 4 s; cooling the sterilized feed liquid to 43-44 ℃, adding the strain, fermenting for 4-7 hours until the titrated acidity of the feed liquid is 70-95 DEG T, stopping fermentation, demulsifying, homogenizing for the second time, and sterilizing for the second time to obtain fermented milk; the second homogenizing adopts two-stage homogenizing mode, the pressure of the first-stage homogenizing is 30bar, the pressure of the second-stage homogenizing is 150bar, the temperature of the second sterilization is 75-77 ℃, and the time is 25 s.
7. The preparation method according to claim 6, wherein the mass ratio of the whole milk powder to the whey protein powder is 12: 1.
8. The method of any one of claims 5-7, wherein the fermented juice is prepared by:
pasteurizing the fruit juice, cooling the feed liquid, adding fermentation strain, and fermenting at 35-40 deg.C for 6-14 hr to obtain fermented fruit juice; the pasteurization temperature is 110 ℃ and the time is 4 s.
9. The method according to any one of claims 5 to 8, wherein the method comprises the following specific steps:
1) preparing fermented milk: mixing whole milk powder and whey protein powder according to the mass ratio of 10: 1-22: 1 (preferably 12:1), fully dissolving in appropriate amount of water at 45-55 ℃, standing and hydrating for 25-30 minutes, and carrying out first homogenization treatment at 30/180 bar;
then carrying out primary sterilization treatment on the feed liquid for 4s at 137 ℃; cooling the sterilized feed liquid to 43-44 ℃, adding the strain, fermenting for 4-7 hours until the titrated acidity of the feed liquid is 70-95 DEG T, stopping fermentation, demulsifying, homogenizing for the second time, and sterilizing for the second time to obtain fermented milk; the second homogenization adopts a two-stage homogenization mode, wherein the pressure of the first-stage homogenization is 30bar, the pressure of the second-stage homogenization is 150bar, the sterilization temperature of the second sterilization is 75 ℃, and the time is 25 s;
2) preparing fermented fruit juice: pasteurizing fruit juice at 110 deg.C for 4s, cooling the feed liquid, adding fermentation strain, and fermenting at 35-40 deg.C for 6-14h to obtain fermented fruit juice; dispersing fermented fruit juice in appropriate amount of water, adding sodium citrate, sodium tripolyphosphate, and sodium hexametaphosphate, and dissolving completely;
3) preparing a water gel solution: heating a proper amount of water to 60-65 ℃, and fully dispersing and dissolving pectin, soluble soybean polysaccharide and white granulated sugar to obtain a water gel solution;
4) mixing: mixing the feed liquid obtained in the step 2) and the step 3) to obtain mixed feed liquid;
5) acid adjustment: adjusting the mixed feed liquid with citric acid, and adding water to a constant volume after the adjustment is finished;
6) homogenizing the mixed material liquid with acid regulation at 40/200bar, degassing, and sterilizing at ultrahigh temperature at 121 deg.C for 4 s; and (3) mixing the fermented milk liquid subjected to secondary sterilization and the mixed feed liquid subjected to ultra-high temperature sterilization on line, and finally performing sterile filling to obtain the dual-fermented normal-temperature lactic acid bacteria beverage.
10. The method according to any one of claims 5 to 9, wherein the species used for the fermentation is Lactobacillus bulgaricus and Streptococcus thermophilus, and the amount of the species added is 20 to 60U.
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