CN113508837A - Lactobacillus beverage containing naked algae powder and chia seed powder and preparation method thereof - Google Patents
Lactobacillus beverage containing naked algae powder and chia seed powder and preparation method thereof Download PDFInfo
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- CN113508837A CN113508837A CN202010287304.6A CN202010287304A CN113508837A CN 113508837 A CN113508837 A CN 113508837A CN 202010287304 A CN202010287304 A CN 202010287304A CN 113508837 A CN113508837 A CN 113508837A
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- 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
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- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
Abstract
The invention discloses a lactobacillus beverage containing naked algae powder and chia seed powder and a preparation method thereof. The lactobacillus beverage adopts chia seed powder, a sweetening agent and fermented milk, wherein the fermented milk adopts milk powder, naked algae powder and a fermentation strain, the mixture ratio of the raw materials is reasonably prepared, no stabilizer is required to be added, the system is stable, and the lactobacillus beverage has a clean product label; meanwhile, the taste and flavor of the lactobacillus beverage are improved by the matching of the raw materials. Meanwhile, the preparation method adopts twice material melting and material mixing, and can effectively cover the fishy smell of the euglena.
Description
Technical Field
The invention belongs to the technical field of lactobacillus beverage preparation, and particularly relates to a lactobacillus beverage containing naked algae powder and chia seed powder and a preparation method thereof.
Background
The lactobacillus beverage is prepared by adding water, and one or more of sugar and/or sweetener into milk prepared by fermenting milk or dairy products with lactobacillus.
In order to ensure the stability of the lactobacillus beverage, the lactobacillus beverage is added with colloids such as CMC, soybean polysaccharide, gellan gum and the like to ensure that protein in the product does not settle, and the product system is uniform without layering and precipitation conditions in shelf life, but consumers have certain psychological conflict with the stabilizer.
Disclosure of Invention
Therefore, the invention provides the lactobacillus beverage containing the naked algae powder and the chia seed powder, which has no external stabilizer, stable system, clean product label, good taste and flavor, and the preparation method thereof.
The invention provides a lactobacillus beverage containing naked algae powder and chia seed powder, which comprises the following raw materials in percentage by total weight of the lactobacillus beverage: 10-20 wt% of chia seed powder, 7-9 wt% of sweetener and 21-24 wt% of fermented milk;
based on 1kg of the fermented milk, the fermented milk comprises the following raw materials: 9-12 wt% of milk powder, 0.3-0.4 wt% of euglena powder and 0.45-0.55U/kg of fermentation strain.
Further, the particle size of the chia seed powder is 400-600 μm.
Further, the chia seed meal contains insoluble dietary fiber in an amount of 30-45 wt%.
Furthermore, 0.1 to 1.2 weight per thousand of essence is also included based on the total weight of the lactobacillus beverage.
Further, the sweetener is at least one of white granulated sugar, glucose, sucrose, fructose, maltitol and xylitol;
the milk powder is skimmed milk powder or whole milk powder;
in addition, the preparation method of the lactobacillus beverage provided by the invention comprises the following steps:
carrying out first material melting, first hydration and first sterilization on the milk powder and the euglena powder to obtain a first material liquid;
adding fermentation strains into the first feed liquid, and sequentially fermenting and demulsifying to obtain fermented milk;
carrying out second material melting and second hydration on the chia seed powder to obtain a second material liquid;
and mixing, homogenizing and carrying out secondary sterilization on the fermented milk, the second feed liquid and the sweetening agent in sequence to obtain the lactobacillus beverage.
Further, the first chemical material is prepared by adding milk powder and euglena powder into water at 40-55 ℃, and stirring for 8-12min at 30-50 r/min;
the first hydration is to make the material liquid obtained after the first material melting stand and hydrate for 30-40min at 40-55 ℃;
the first sterilization is pasteurization, the pasteurization temperature is 93-97 ℃, and the pasteurization time is 280-320 s.
Further, the fermentation is to ferment the first feed liquid added with the zymophyte at 42-44 ℃ for 6-7 h;
the pH value of the fermentation end point is 3.9-4.3, and the acidity is 140-160;
the stirring speed of the demulsification is 30-50 r/min, and the time is 8-12 min.
Further, the second material is prepared by adding chia seed powder into water with the temperature of 60-75 ℃, and stirring for 8-15min at the speed of 20-30 r/min; the mass ratio of chia seed powder to water is 1: (18-22);
and in the second hydration, the material liquid obtained after the second material melting is kept stand and hydrated for 10-30min at the temperature of 60-75 ℃.
Further, the stirring speed of the mixed materials is 20-30 r/min, and the stirring time is 12-18 min;
the homogenizing temperature is 32-40 ℃, the primary pressure is 190-210bar, and the secondary pressure is 38-42 bar;
the temperature of the second sterilization is 120-122 ℃, and the sterilization time is 3-6 s.
Further, adding essence into the mixed material after mixing for blending, and stirring for 12-18min at 20-30 r/min.
Further, the method also comprises the step of carrying out aseptic cold filling on the lactobacillus beverage at 20-25 ℃, wherein the nitrogen concentration is 99.999%, the nitrogen pressure is 1.5 +/-0.2 bar, and the nitrogen flow is 1.5 +/-0.2 slm.
In a preferred embodiment, the present preferred embodiment involves a total of three main steps: firstly, producing fermented milk; and step two, dissolving and hydrating chia seed powder, and designing different material dissolving schemes aiming at different material dissolving temperatures, wherein the optimal scheme is as follows: stirring and dissolving 15kg of chia seed powder in 300kg of water with the temperature of 65-70 ℃ for 10-15 min, and then standing and hydrating at the temperature of 65-70 ℃ for 30 min; and thirdly, mixing the ingredients for the second time, namely stirring and mixing the chia seed mixed solution with 220kg of fermented milk and 80kg of white sugar, fixing the volume to 1000kg, sterilizing and filling. Under the preferable scheme, chia seed powder is used as a functional raw material and can replace an additional stabilizer to achieve a stable system, and chia seed contains a small amount of fat, so that compared with the traditional defatted powder fermented lactic acid bacteria beverage, the beverage has the advantages of finer and smoother taste and does not influence the flavor of the product in the shelf life.
Compared with the prior art, the invention has the following beneficial effects:
(1) the lactobacillus beverage containing the gymnocypris nudus powder and the chia seed powder adopts the chia seed powder, the sweetener and the fermented milk, wherein the fermented milk adopts the milk powder, the gymnocypris nudus powder and the fermentation strain, the mixture ratio of the raw materials is reasonably prepared, no stabilizer is required to be added, the system is stable, and the lactobacillus beverage has a clean product label; meanwhile, the taste and flavor of the lactobacillus beverage are improved by the matching of the raw materials.
(2) According to the lactobacillus beverage containing the gymnocypris nudus powder and the chia seed powder, the functional raw material chia seed powder replaces the existing stabilizers such as sodium carboxymethyl cellulose, pectin and guar gum, and meanwhile, the product is endowed with more healthy images and health care functions.
(3) According to the lactobacillus beverage containing the naked algae powder and the chia seed powder, the chia seed powder is adopted, and the fact that natural dietary fibers rich in the chia seed powder are used for absorbing water and swelling is found, a compact dietary fiber system can be formed, proteins in the whole lactobacillus beverage system can be uniformly dispersed, meanwhile, the naked algae powder in the milk can be synergistically fermented, and the fishy smell of the milk can be shielded. Further, by limiting the particle size and insoluble dietary fiber content of chia seed meal, the stability of the system can be better ensured.
(4) According to the lactobacillus beverage containing the naked algae powder and the chia seed powder, provided by the invention, trace fat contained in the chia seed powder can provide a smoother taste for a product, the shelf life flavor of the product is not influenced, and meanwhile, the chia seed powder can also replace part of milk protein to provide a high-quality protein source for a human body; the euglena powder is added into the fermented milk system, and can replace part of milk protein in the fermented base material, so that a high-quality protein source is provided for human bodies, and the product has unique fragrance; the chia seed powder and euglena powder contain various trace elements, high-quality amino acids and mineral substances, and are suitable for supplementing nutrition to human bodies and improving immunity.
(5) The preparation method of the lactobacillus beverage containing the gymnema algae powder and the chia seed powder, provided by the invention, comprises the steps of carrying out first material melting, first hydration and first sterilization on milk powder and gymnema algae powder to obtain a first material liquid; adding fermentation strains into the first feed liquid, and sequentially fermenting and demulsifying to obtain fermented milk; carrying out second material melting and second hydration on the chia seed powder to obtain a second material liquid; and mixing, homogenizing and carrying out secondary sterilization on the fermented milk, the first feed liquid, the second feed liquid and the sweetening agent in sequence to obtain the lactobacillus beverage. The fermented milk obtained by the preparation method is uniform in system, and the fishy smell of euglena can be effectively covered by twice material melting and material mixing.
(6) According to the preparation method of the lactobacillus beverage containing the gymnocypris and chia seed powder, provided by the invention, the specific material dissolving process is adopted for the milk powder and the gymnocypris powder, so that the milk powder and the gymnocypris powder can be further fully dissolved, and the specific material dissolving process is also adopted for the chia seed powder, so that the chia seed powder can be fully dissolved or dispersed.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a graph showing the stability analysis of a lactic acid bacterium beverage in example 1 of the present invention;
FIG. 2 is a graph showing the stability analysis of the lactic acid bacterium beverage in example 2 of the present invention;
FIG. 3 is a graph showing the stability analysis of the lactic acid bacterium beverage in example 3 of the present invention;
FIG. 4 is a graph showing the stability analysis of the lactic acid bacterium beverage in example 4 of the present invention;
FIG. 5 is a graph showing the stability analysis of the lactic acid bacterium beverage in example 5 of the present invention;
FIG. 6 is a graph showing the stability analysis of the lactic acid bacterium beverage in example 6 of the present invention;
FIG. 7 is a graph showing the stability analysis of the lactic acid bacterium beverage in comparative example 1 of the present invention;
FIG. 8 is a graph showing the stability analysis of the lactic acid bacterium beverage in comparative example 2 of the present invention;
FIG. 9 is a graph showing the stability analysis of the lactic acid bacterium beverage in comparative example 3 of the present invention;
FIG. 10 is a graph showing the stability analysis of the lactic acid bacterium beverage in comparative example 4 of the present invention;
FIG. 11 is a graph showing the stability analysis of the lactic acid bacterium beverage in comparative example 5 of the present invention;
fig. 12 is a flowchart of a method for preparing a lactic acid bacterium beverage in example 1 of the present invention.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The bacterial species used in the following examples and comparative examples were those purchased from Kehansen, type YC-381.
Example 1
The embodiment provides a lactobacillus beverage containing naked algae powder and chia seed powder and a preparation method thereof. The lactobacillus beverage comprises the following raw materials in percentage by total weight: 10kg of chia seed powder, 80kg of sweetener and 220kg of fermented milk; wherein the sweetener is white granulated sugar, the particle size of the chia seed powder is 400-600 mu m, and the content of insoluble dietary fiber is 30-45 wt%;
based on 1kg of the fermented milk, the fermented milk comprises the following raw materials: 100g of milk powder, 0.35g of euglena powder and 0.5U/kg of fermentation strain, wherein the milk powder is skimmed milk powder;
the preparation method of the lactobacillus beverage containing naked algae powder and chia seed powder as shown in fig. 12 comprises the following steps:
(1) inspecting the defatted powder: the spent meal is checked according to GB19644 and can be used after being qualified;
(2) weighing and material melting: accurately weighing defatted powder and Gymnodinium powder, adding milk powder and Gymnodinium powder into 50 deg.C water, and stirring at 40r/min for 10min to ensure raw material dissolution;
(3) hydration: standing and hydrating the material liquid obtained after material melting at 50 ℃ for 35 min;
(4) pasteurization: the sterilization temperature is 96 ℃, the sterilization time is 300s, and after the sterilization is finished, the temperature of the fermentation stock solution in the system is reduced to 43 ℃;
(5) adding strains: adding fermentation strains, wherein the fermentation temperature is 43 ℃, and when the strains are added, the sterility of the addition environment is always kept: after fermenting for 6h, sampling, observing and measuring the acidity and pH value of the product, and stopping fermentation if the product forms a better gel structure, the surface of the product is a smooth and flat mirror surface, the pH value is 4.2, and the acidity is 150; otherwise, continuing fermentation;
(6) terminating fermentation and demulsifying: after fermentation is finished, carrying out emulsion breaking treatment on the fermented product, wherein the stirring speed of the emulsion breaking treatment is 40r/min, the emulsion breaking time is 10min, so as to obtain fermented milk, and temporarily storing the fermented milk after emulsion breaking in an aseptic tank at the temperature of 7 +/-1 ℃;
(7) material melting: accurately weighing chia seed powder, adding into 70 deg.C water, and stirring at 25r/min for 10 min; the mass ratio of chia seed powder to water is 1: 20;
(8) dissolving and hydrating: placing the mixed solution after material melting in water of 70 ℃ for 20min, and allowing chia seed powder to fully absorb water to form a viscous colloid system to obtain a second material liquid;
(9) mixing materials: adding fermented milk and a sweetening agent into the second feed liquid for mixing, wherein the stirring speed is 25r/min, and the stirring time is 15 min;
(10) blending fragrance: adding essence into the mixed material for blending, and fixing the volume to 1000kg, and stirring at 25r/min for 15 min;
(11) homogenizing: homogenizing at 38 deg.C under primary pressure of 200bar and secondary pressure of 40 bar;
(12) and (3) sterilization: sterilization temperature: sterilizing at the temperature of 121 ℃ for 4s,
(13) and (3) sterile filling: the sterilized lactobacillus beverage is subjected to aseptic cold filling at 22 ℃, wherein the nitrogen concentration is 99.999%, the nitrogen pressure is 1.5 +/-0.2 bar, and the nitrogen flow is 1.5 +/-0.2 slm.
Example 2
The embodiment provides a lactobacillus beverage containing naked algae powder and chia seed powder and a preparation method thereof. The lactobacillus beverage comprises the following raw materials in percentage by total weight: 20kg of chia seed powder, 80kg of sweetener and 220kg of fermented milk; wherein the sweetener is white granulated sugar, the particle size of the chia seed powder is 400-600 mu m, and the content of insoluble dietary fiber is 30-45 wt%;
based on 1kg of the fermented milk, the fermented milk comprises the following raw materials: 90g of milk powder, 0.4g of euglena powder and 0.45U/kg of fermentation strain, wherein the milk powder is skimmed milk powder;
the preparation method of the lactobacillus beverage containing the naked algae powder and the chia seed powder comprises the following steps:
(1) inspecting the defatted powder: the spent meal is checked according to GB19644 and can be used after being qualified;
(2) weighing and material melting: accurately weighing defatted powder and Gymnodinium powder, adding milk powder and Gymnodinium powder into water of 40 deg.C, and stirring at 50r/min for 8min to ensure raw material dissolution;
(3) hydration: standing and hydrating the material liquid obtained after material melting at 55 ℃ for 30 min;
(4) pasteurization: the sterilization temperature is 93 ℃, the sterilization time is 320s, and after the sterilization is finished, the temperature of the fermentation stock solution in the system is reduced to 42 ℃;
(5) adding strains: adding fermentation strain at 42 deg.C, and maintaining the sterility of the addition environment: after fermenting for 7h, sampling, observing and measuring the acidity and pH value of the product, and stopping fermentation if the product forms a better gel structure, the surface of the product is a smooth and flat mirror surface, the pH value is 4.3, and the acidity is 160; otherwise, continuing fermentation;
(6) terminating fermentation and demulsifying: after fermentation is finished, carrying out emulsion breaking treatment on the fermented product, wherein the stirring speed of the emulsion breaking treatment is 30r/min, the emulsion breaking time is 12min, so as to obtain fermented milk, and temporarily storing the fermented milk after emulsion breaking in an aseptic tank at the temperature of 7 +/-1 ℃;
(7) material melting: accurately weighing chia seed powder, adding into 65 deg.C water, and stirring at 20r/min for 15 min; the mass ratio of chia seed powder to water is 1: 20;
(8) dissolving and hydrating: placing the mixed solution after material melting in water of 60 ℃ for 30min to ensure that the chia seed powder fully absorbs water to form a viscous colloid system to obtain a second material liquid;
(9) mixing materials: adding fermented milk and a sweetening agent into the second feed liquid for mixing, wherein the stirring speed is 20r/min, and the stirring time is 18 min;
(10) blending fragrance: adding essence into the mixed material for blending, and fixing the volume to 1000kg, and stirring at 30r/min for 12 min;
(11) homogenizing: homogenizing at 32 deg.C under primary pressure of 210bar and secondary pressure of 38 bar;
(12) and (3) sterilization: sterilization temperature: sterilizing at the temperature of 122 ℃ for 3s,
(13) and (3) sterile filling: the sterilized lactobacillus beverage is subjected to aseptic cold filling at 25 ℃, wherein the nitrogen concentration is 99.999%, the nitrogen pressure is 1.5 +/-0.2 bar, and the nitrogen flow is 1.5 +/-0.2 slm.
Example 3
The embodiment provides a lactobacillus beverage containing naked algae powder and chia seed powder and a preparation method thereof. The lactobacillus beverage comprises the following raw materials in percentage by total weight: 15kg of chia seed powder, 80kg of sweetener and 220kg of fermented milk; wherein the sweetener is white granulated sugar, the particle size of the chia seed powder is 400-600 mu m, and the content of insoluble dietary fiber is 30-45 wt%;
based on 1kg of the fermented milk, the fermented milk comprises the following raw materials: 120g of milk powder, 0.3g of euglena powder and 0.55U/kg of fermentation strain, wherein the milk powder is skimmed milk powder;
the preparation method of the lactobacillus beverage containing the naked algae powder and the chia seed powder comprises the following steps:
(1) inspecting the defatted powder: the spent meal is checked according to GB19644 and can be used after being qualified;
(2) weighing and material melting: accurately weighing defatted powder and Gymnodinium powder, adding milk powder and Gymnodinium powder into 55 deg.C water, and stirring at 30r/min for 12min to ensure raw material dissolution;
(3) hydration: standing the material liquid obtained after material melting at 40 deg.C for hydration for 40 min;
(4) pasteurization: the sterilization temperature is 97 ℃, the sterilization time is 280s, and after the sterilization is finished, the temperature of the fermentation stock solution in the system is reduced to 44 ℃;
(5) adding strains: adding fermentation strain at 44 deg.C, and maintaining the sterility of the addition environment: after fermenting for 6.5h, sampling, observing and measuring the acidity and pH value of the product, and stopping fermentation if the product forms a better gel structure, the surface of the product is a smooth and flat mirror surface, the pH value is 3.9, and the acidity is 140; otherwise, continuing fermentation;
(6) terminating fermentation and demulsifying: after fermentation is finished, carrying out emulsion breaking treatment on the fermented product, wherein the stirring speed of the emulsion breaking treatment is 50r/min, the emulsion breaking time is 8min, so as to obtain fermented milk, and temporarily storing the fermented milk after emulsion breaking in an aseptic tank at the temperature of 7 +/-1 ℃;
(7) material melting: accurately weighing chia seed powder, adding into water of 60 deg.C, and stirring at 30r/min for 8 min; the mass ratio of chia seed powder to water is 1: 20;
(8) dissolving and hydrating: placing the mixed solution after material melting in water of 70 ℃ for 10min to ensure that the chia seed powder fully absorbs water to form a viscous colloid system to obtain a second material liquid;
(9) mixing materials: adding fermented milk and a sweetening agent into the second feed liquid for mixing, wherein the stirring speed is 30r/min, and the stirring time is 12 min;
(10) blending fragrance: adding essence into the mixed material for blending, and fixing the volume to 1000kg, and stirring at 20r/min for 18 min;
(11) homogenizing: homogenizing at 40 deg.C under primary pressure of 190bar and secondary pressure of 42 bar;
(12) and (3) sterilization: sterilization temperature: sterilizing at 120 ℃ for 6s,
(13) and (3) sterile filling: the sterilized lactobacillus beverage is subjected to aseptic cold filling at 20 ℃, wherein the nitrogen concentration is 99.999%, the nitrogen pressure is 1.5 +/-0.2 bar, and the nitrogen flow is 1.5 +/-0.2 slm.
Example 4
The embodiment provides a lactobacillus beverage containing naked algae powder and chia seed powder and a preparation method thereof. The lactobacillus beverage comprises the following raw materials in percentage by total weight: 15kg of chia seed powder, 70kg of sweetener and 240kg of fermented milk; wherein the sweetener is white granulated sugar, the particle size of the chia seed powder is 400-600 mu m, and the content of insoluble dietary fiber is 30-45 wt%;
based on 1kg of the fermented milk, the fermented milk comprises the following raw materials: 100g of milk powder, 0.35g of euglena powder and 0.5U/kg of fermentation strain, wherein the milk powder is skimmed milk powder;
the preparation method of the lactobacillus beverage containing the naked algae powder and the chia seed powder comprises the following steps:
(1) inspecting the defatted powder: the spent meal is checked according to GB19644 and can be used after being qualified;
(2) weighing and material melting: accurately weighing defatted powder and Gymnodinium powder, adding milk powder and Gymnodinium powder into 50 deg.C water, and stirring at 40r/min for 10min to ensure raw material dissolution;
(3) hydration: standing and hydrating the material liquid obtained after material melting at 50 ℃ for 35 min;
(4) pasteurization: the sterilization temperature is 96 ℃, the sterilization time is 300s, and after the sterilization is finished, the temperature of the fermentation stock solution in the system is reduced to 43 ℃;
(5) adding strains: adding fermentation strains, wherein the fermentation temperature is 43 ℃, and when the strains are added, the sterility of the addition environment is always kept: after fermenting for 6.5h, sampling, observing and measuring the acidity and pH value of the product, and stopping fermentation if the product forms a better gel structure, the surface of the product is a smooth and flat mirror surface, the pH value is 4.2, and the acidity is 150; otherwise, continuing fermentation;
(6) terminating fermentation and demulsifying: after fermentation is finished, carrying out emulsion breaking treatment on the fermented product, wherein the stirring speed of the emulsion breaking treatment is 40r/min, the emulsion breaking time is 10min, so as to obtain fermented milk, and temporarily storing the fermented milk after emulsion breaking in an aseptic tank at the temperature of 7 +/-1 ℃;
(7) material melting: accurately weighing chia seed powder, adding into 70 deg.C water, and stirring at 25r/min for 15 min; the mass ratio of chia seed powder to water is 1: 18;
(8) dissolving and hydrating: placing the mixed solution after material melting in water of 75 ℃ for 20min to ensure that the chia seed powder fully absorbs water to form a viscous colloid system to obtain a second material liquid;
(9) mixing materials: adding fermented milk and a sweetening agent into the second feed liquid for mixing, wherein the stirring speed is 25r/min, and the stirring time is 15 min;
(10) blending fragrance: adding essence into the mixed material for blending, and fixing the volume to 1000kg, and stirring at 25r/min for 15 min;
(11) homogenizing: homogenizing at 38 deg.C under primary pressure of 200bar and secondary pressure of 40 bar;
(12) and (3) sterilization: sterilization temperature: sterilizing at the temperature of 121 ℃ for 4s,
(13) and (3) sterile filling: the sterilized lactobacillus beverage is subjected to aseptic cold filling at 22 ℃, wherein the nitrogen concentration is 99.999%, the nitrogen pressure is 1.5 +/-0.2 bar, and the nitrogen flow is 1.5 +/-0.2 slm.
Example 5
The embodiment provides a lactobacillus beverage containing naked algae powder and chia seed powder and a preparation method thereof. The lactobacillus beverage comprises the following raw materials in percentage by total weight: 20kg of chia seed powder, 70kg of sweetener and 210kg of fermented milk; wherein the sweetener is white granulated sugar, the particle size of the chia seed powder is 400-600 mu m, and the content of insoluble dietary fiber is 30-45 wt%;
based on 1kg of the fermented milk, the fermented milk comprises the following raw materials: 90g of milk powder, 0.4g of euglena powder and 0.45U/kg of fermentation strain, wherein the milk powder is skimmed milk powder;
the preparation method of the lactobacillus beverage containing the naked algae powder and the chia seed powder comprises the following steps:
(1) inspecting the defatted powder: the spent meal is checked according to GB19644 and can be used after being qualified;
(2) weighing and material melting: accurately weighing defatted powder and Gymnodinium powder, adding milk powder and Gymnodinium powder into water of 40 deg.C, and stirring at 50r/min for 8min to ensure raw material dissolution;
(3) hydration: standing and hydrating the material liquid obtained after material melting at 55 ℃ for 30 min;
(4) pasteurization: the sterilization temperature is 93 ℃, the sterilization time is 320s, and after the sterilization is finished, the temperature of the fermentation stock solution in the system is reduced to 42 ℃;
(5) adding strains: adding fermentation strain at 42 deg.C, and maintaining the sterility of the addition environment: after fermenting for 6h, sampling, observing and measuring the acidity and pH value of the product, and stopping fermentation if the product forms a better gel structure, the surface of the product is a smooth and flat mirror surface, the pH value is 4.3, and the acidity is 160; otherwise, continuing fermentation;
(6) terminating fermentation and demulsifying: after fermentation is finished, carrying out emulsion breaking treatment on the fermented product, wherein the stirring speed of the emulsion breaking treatment is 30r/min, the emulsion breaking time is 12min, so as to obtain fermented milk, and temporarily storing the fermented milk after emulsion breaking in an aseptic tank at the temperature of 7 +/-1 ℃;
(7) material melting: accurately weighing chia seed powder, adding into 65 deg.C water, and stirring at 20r/min for 15 min; the mass ratio of chia seed powder to water is 1: 22;
(8) dissolving and hydrating: placing the mixed solution after material melting in water of 60 ℃ for 20min, and allowing chia seed powder to fully absorb water to form a viscous colloid system to obtain a second material liquid;
(9) mixing materials: adding fermented milk and a sweetening agent into the second feed liquid for mixing, wherein the stirring speed is 20r/min, and the stirring time is 18 min;
(10) blending fragrance: adding essence into the mixed material for blending, and fixing the volume to 1000kg, and stirring at 30r/min for 12 min;
(11) homogenizing: homogenizing at 32 deg.C under primary pressure of 210bar and secondary pressure of 38 bar;
(12) and (3) sterilization: sterilization temperature: sterilizing at the temperature of 122 ℃ for 3s,
(13) and (3) sterile filling: the sterilized lactobacillus beverage is subjected to aseptic cold filling at 25 ℃, wherein the nitrogen concentration is 99.999%, the nitrogen pressure is 1.5 +/-0.2 bar, and the nitrogen flow is 1.5 +/-0.2 slm.
Example 6
The embodiment provides a lactobacillus beverage containing naked algae powder and chia seed powder and a preparation method thereof. The lactobacillus beverage comprises the following raw materials in percentage by total weight: 15kg of chia seed powder, 80kg of sweetener and 220kg of fermented milk; wherein the sweetening agent is glucose, the particle size of the chia seed powder is 400-600 mu m, and the content of insoluble dietary fiber is 30-45 wt%;
based on 1kg of the fermented milk, the fermented milk comprises the following raw materials: 120g of milk powder, 0.3g of euglena powder and 0.55U/kg of fermentation strain, wherein the milk powder is full-cream milk powder;
the preparation method of the lactobacillus beverage containing the naked algae powder and the chia seed powder comprises the following steps:
(1) weighing and material melting: accurately weighing milk powder and Gymnodinium nudum powder, adding the milk powder and Gymnodinium nudum powder into water of 55 ℃, and stirring for 12min at 30r/min to ensure that the raw materials are dissolved;
(3) hydration: standing the material liquid obtained after material melting at 40 deg.C for hydration for 40 min;
(4) pasteurization: the sterilization temperature is 97 ℃, the sterilization time is 280s, and after the sterilization is finished, the temperature of the fermentation stock solution in the system is reduced to 44 ℃;
(5) adding strains: adding fermentation strain at 44 deg.C, and maintaining the sterility of the addition environment: after fermenting for 6.8h, sampling, observing and measuring the acidity and pH value of the product, and stopping fermentation if the product forms a better gel structure, the surface of the product is a smooth and flat mirror surface, the pH value is 4.0, and the acidity is 143; otherwise, continuing fermentation;
(6) terminating fermentation and demulsifying: after fermentation is finished, carrying out emulsion breaking treatment on the fermented product, wherein the stirring speed of the emulsion breaking treatment is 50r/min, the emulsion breaking time is 8min, so as to obtain fermented milk, and temporarily storing the fermented milk after emulsion breaking in an aseptic tank at the temperature of 7 +/-1 ℃;
(7) material melting: accurately weighing chia seed powder, adding into water of 60 deg.C, and stirring at 30r/min for 8 min; the mass ratio of chia seed powder to water is 1: 20;
(8) dissolving and hydrating: placing the mixed solution after material melting in water of 75 ℃ for 10min to ensure that the chia seed powder fully absorbs water to form a viscous colloid system to obtain a second material liquid;
(9) mixing materials: adding fermented milk and a sweetening agent into the second feed liquid for mixing, wherein the stirring speed is 30r/min, and the stirring time is 12 min;
(10) blending fragrance: adding essence into the mixed material for blending, and fixing the volume to 1000kg, and stirring at 20r/min for 18 min;
(11) homogenizing: homogenizing at 40 deg.C under primary pressure of 190bar and secondary pressure of 42 bar;
(12) and (3) sterilization: sterilization temperature: sterilizing at 120 ℃ for 6s,
(13) and (3) sterile filling: the sterilized lactobacillus beverage is subjected to aseptic cold filling at 20 ℃, wherein the nitrogen concentration is 99.999%, the nitrogen pressure is 1.5 +/-0.2 bar, and the nitrogen flow is 1.5 +/-0.2 slm.
Comparative example 1
The present comparative example provides a lactic acid bacteria beverage and a method of making the same. The only difference from example 1 is that: in the comparative example, the lactobacillus beverage formula adopts soybean polysaccharide and pectin to replace chia seed powder, the addition amount of the soybean polysaccharide is 5g, and the addition amount of the pectin is 2 g;
in the preparation method of the lactobacillus beverage in the comparative example, the soybean polysaccharide and the pectin are accurately weighed, put into water with the temperature of 70 ℃, and stirred for 10min at the speed of 25 r/min; the mass ratio of the total mass of the soybean polysaccharide and the pectin to the water is 1: 30.
comparative example 2
The present comparative example provides a lactic acid bacteria beverage and a method of making the same. The only difference from example 2 is that: in this comparative example, 1kg of Gymnodinium powder was used.
Comparative example 3
The present comparative example provides a lactic acid bacteria beverage and a method of making the same. The only difference from example 3 is that: in this comparative example, 0.5kg of Euglena powder was used.
Comparative example 4
The present comparative example provides a lactic acid bacteria beverage and a method of making the same. The only difference from example 1 is that: in this comparative example cassava flour was used instead of chia seed flour.
Comparative example 5
The present comparative example provides a lactic acid bacteria beverage and a method of making the same. The only difference from example 1 is that: the adding sequence of chia seed powder is changed; the preparation method of the lactobacillus beverage in the comparative example comprises the following steps:
(1) inspecting the defatted powder: the spent meal is checked according to GB19644 and can be used after being qualified;
(2) weighing and material melting: accurately weighing defatted powder and naked algae powder, adding milk powder, naked algae powder and chia seed powder into 50 deg.C water, and stirring at 40r/min for 10 min;
(3) hydration: standing and hydrating the material liquid obtained after material melting at 50 ℃ for 35 min;
(4) pasteurization: the sterilization temperature is 96 ℃, the sterilization time is 300s, and after the sterilization is finished, the temperature of the fermentation stock solution in the system is reduced to 43 ℃;
(5) adding strains: adding fermentation strains, wherein the fermentation temperature is 43 ℃, and when the strains are added, the sterility of the addition environment is always kept: after fermenting for 6h, sampling, observing and measuring the acidity and pH value of the product, and stopping fermentation if the product forms a better gel structure, the surface of the product is a smooth and flat mirror surface, the pH value is 4.2, and the acidity is 150; otherwise, continuing fermentation;
(6) terminating fermentation and demulsifying: after fermentation is finished, carrying out emulsion breaking treatment on the fermented product, wherein the stirring speed of the emulsion breaking treatment is 40r/min, the emulsion breaking time is 10min, so as to obtain fermented milk, and temporarily storing the fermented milk after emulsion breaking in an aseptic tank at the temperature of 7 +/-1 ℃;
(7) mixing materials: adding a sweetening agent into the fermented milk to mix, wherein the stirring speed is 25r/min, and the stirring time is 15 min;
(8) blending fragrance: adding essence into the mixed material for blending, and fixing the volume to 1000kg, and stirring at 25r/min for 15 min;
(9) homogenizing: homogenizing at 38 deg.C under primary pressure of 200bar and secondary pressure of 40 bar;
(10) and (3) sterilization: sterilization temperature: sterilizing at the temperature of 121 ℃ for 4s,
(11) and (3) sterile filling: the sterilized lactobacillus beverage is subjected to aseptic cold filling at 22 ℃, wherein the nitrogen concentration is 99.999%, the nitrogen pressure is 1.5 +/-0.2 bar, and the nitrogen flow is 1.5 +/-0.2 slm.
Test example 1
The lactic acid bacteria beverages prepared in examples 1 to 6 and comparative examples 1 to 5 were subjected to taste and flavor evaluation tests as follows:
the number of testers is 300; the test mode is as follows: the tasting dimensionality comprises product taste, sweetness, sourness, smoothness, fishy smell and flavor, the full score of each index is 10 scores in an anonymous scoring mode, the higher the score of each index is, the better the representing effect is, and the statistical analysis is carried out on the tasting result;
the corresponding test results are shown in tables 1 and 2 below:
TABLE 1 sample test results
TABLE 2 taste Overall preference test data sheet for product (number of people 300)
As can be seen from tables 1 and 2: the lactobacillus beverage containing the naked algae powder and the chia seed powder is similar to the conventional lactobacillus beverage in taste, sweetness, sourness, smoothness, fishy smell and flavor evaluation, is superior to the comparative example 1, and the total evaluation of favorite people is higher than the comparative example; the euglena powder can bring unique and fresh euglena flavor and pleasant product color, the natural dietary fiber in the chia seed powder can stabilize the protein component in the system, meanwhile, the euglena powder and the chia seed powder can provide certain protein content, and the contained various amino acids and mineral substances can effectively promote the nutrient content of the product, provide the euglena polysaccharide and the natural dietary fiber, and increase the health function of the product; experiments show that the proper dietary fiber content brought by the proper proportion of chia seed powder can shield the fishy smell brought by the naked algae powder, and the flavor and the taste of the product are improved.
Test example 2
The lactic acid bacteria beverages prepared in examples 1 to 6 and comparative examples 1 to 5 were subjected to centrifugal sedimentation rate, viscosity and clarification index tests, and the corresponding test methods were as follows:
(1) centrifugal precipitation rate: the centrifugal precipitation rate is an important index for evaluating the stability of the milk beverage, and the test steps are as follows: taking 35g of a sample, placing the sample in a 50mL centrifuge tube, centrifuging the sample for 20min at the rotation speed of 4000r/min of a centrifuge, pouring the upper layer liquid, placing the centrifuge tube upside down on filter paper, standing for 1min, wiping the tube mouth, weighing, and presenting the result in the form of an average value and a variance;
(2) measuring the viscosity of the lactobacillus beverage at the normal temperature of 25 ℃ by adopting a viscometer-BROOKFIELD ULA rotor;
(3) determining the clarification index of the lactobacillus beverage by adopting a stability analyzer LUMiSizer under the detection conditions of (time 300x10 s; rotating speed 4000 r/min; temperature 25 ℃); the results of stability analysis of the lactic acid bacteria beverages of the respective examples and comparative examples are shown in fig. 1 to 11;
the corresponding test results are shown in table 3 below:
TABLE 3 sample test results
| Centrifugal sedimentation rate | Viscosity of the solution | Clarification index | |
| Example 1 | 1.59±0.2％ | 7.66 | 0.454 |
| Example 2 | 0.97±0.3％ | 10.31 | 0.258 |
| Example 3 | 1.37±0.2％ | 8.81 | 0.391 |
| Example 4 | 0.92±0.2％ | 8.57 | 0.233 |
| Example 5 | 1.13±0.3％ | 9.87 | 0.359 |
| Example 6 | 1.26±0.2％ | 9.02 | 0.377 |
| Comparative example 1 | 0.95±0.3％ | 8.65 | 0.231 |
| Comparative example 2 | 1.46±0.2％ | 8.75 | 0.409 |
| Comparative example 3 | 1.09±0.2％ | 8.68 | 0.328 |
| Comparative example 4 | 1.91±0.2％ | 9.14 | 0.656 |
| Comparative example 5 | 1.87±0.3％ | 7.86 | 0.667 |
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. A lactobacillus beverage containing naked algae powder and chia seed powder comprises the following raw materials in percentage by total weight of the lactobacillus beverage: 10-20 wt% of chia seed powder, 7-9 wt% of sweetener and 21-24 wt% of fermented milk;
based on 1kg of the fermented milk, the fermented milk comprises the following raw materials: 9-12 wt% of milk powder, 0.3-0.4 wt% of euglena powder and 0.45-0.55U/kg of fermentation strain.
2. The lactic acid bacteria beverage according to claim 1, characterized in that the particle size of the chia seed powder is 400 μm to 600 μm.
3. A lactic acid bacteria beverage according to claim 1 or 2, characterized in that the chia seed meal has an insoluble dietary fiber content of 30-45 wt%.
4. A lactic acid bacteria beverage according to any one of claims 1 to 3, further comprising 0.1 to 1.2 wt% of an essence, based on the total weight of the lactic acid bacteria beverage.
5. A lactic acid bacteria beverage according to any of claims 1-4, characterized in that the sweetener is at least one of white granulated sugar, glucose, sucrose, fructose, maltitol, xylitol;
the milk powder is skimmed milk powder or whole milk powder.
6. A method for preparing a lactic acid bacterium beverage according to any one of claims 1 to 4, comprising the steps of:
carrying out first material melting, first hydration and first sterilization on the milk powder and the euglena powder to obtain a first material liquid;
adding fermentation strains into the first feed liquid, and sequentially fermenting and demulsifying to obtain fermented milk;
carrying out second material melting and second hydration on the chia seed powder to obtain a second material liquid;
and mixing, homogenizing and carrying out secondary sterilization on the fermented milk, the second feed liquid and the sweetening agent in sequence to obtain the lactobacillus beverage.
7. The preparation method of claim 6, wherein the first chemical material is prepared by adding milk powder and euglena powder into water at 40-55 ℃, and stirring for 8-12min at 30-50 r/min;
the first hydration is to make the material liquid obtained after the first material melting stand and hydrate for 30-40min at 40-55 ℃;
the first sterilization is pasteurization, the pasteurization temperature is 93-97 ℃, and the pasteurization time is 280-320 s.
8. The preparation method according to claim 6 or 7, wherein the fermentation is to ferment the first feed liquid added with the zymophyte at 42-44 ℃ for 6-7 h;
the pH value of the fermentation end point is 3.9-4.3, and the acidity is 140-160;
the stirring speed of the demulsification is 30-50 r/min, and the time is 8-12 min.
9. The preparation method of any one of claims 6 to 8, wherein the second material is prepared by adding chia seed powder into water at 60-75 ℃ and stirring at 20-30 r/min for 8-15 min; the mass ratio of chia seed powder to water is 1: (18-22);
and in the second hydration, the material liquid obtained after the second material melting is kept stand and hydrated for 10-30min at the temperature of 60-75 ℃.
10. A preparation method according to any one of claims 6 to 9, characterized in that the mixing speed is 20 to 30r/min, and the mixing time is 12 to 18 min;
the homogenizing temperature is 32-40 ℃, the primary pressure is 190-210bar, and the secondary pressure is 38-42 bar;
the temperature of the second sterilization is 120-122 ℃, and the sterilization time is 3-6 s.
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| CN115281344A (en) * | 2022-08-05 | 2022-11-04 | 浙江省农业科学院 | Ganoderma lucidum polysaccharide composition for regulating female intestinal flora and preparation method thereof |
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