CN113632843A - Preparation method of active lactobacillus beverage containing fresh fruit particles - Google Patents
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 88
- 235000021022 fresh fruits Nutrition 0.000 title claims abstract description 82
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 51
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- 239000002245 particle Substances 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
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- 229920001282 polysaccharide Polymers 0.000 claims abstract description 57
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 57
- 238000003756 stirring Methods 0.000 claims abstract description 56
- 241001646828 Platostoma chinense Species 0.000 claims abstract description 44
- 235000000346 sugar Nutrition 0.000 claims abstract description 41
- 241000199919 Phaeophyceae Species 0.000 claims abstract description 35
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 27
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000000811 xylitol Substances 0.000 claims abstract description 27
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 27
- 229960002675 xylitol Drugs 0.000 claims abstract description 27
- 235000010447 xylitol Nutrition 0.000 claims abstract description 27
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 26
- 239000004615 ingredient Substances 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 26
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 239000008267 milk Substances 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 239000003381 stabilizer Substances 0.000 claims abstract description 25
- 239000008187 granular material Substances 0.000 claims abstract description 20
- 235000013618 yogurt Nutrition 0.000 claims abstract description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 238000007865 diluting Methods 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- 229920000161 Locust bean gum Polymers 0.000 claims description 16
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 16
- 239000000711 locust bean gum Substances 0.000 claims description 16
- 235000010420 locust bean gum Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 16
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 14
- 241001646834 Mesona Species 0.000 claims description 13
- 235000015165 citric acid Nutrition 0.000 claims description 13
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 11
- 239000004373 Pullulan Substances 0.000 claims description 11
- 229920001218 Pullulan Polymers 0.000 claims description 11
- 239000004310 lactic acid Substances 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 11
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 11
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 11
- 235000019423 pullulan Nutrition 0.000 claims description 11
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- 108090000790 Enzymes Proteins 0.000 claims description 9
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- 238000002844 melting Methods 0.000 claims description 8
- 230000008018 melting Effects 0.000 claims description 8
- 238000012859 sterile filling Methods 0.000 claims description 8
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 7
- 244000144730 Amygdalus persica Species 0.000 claims description 6
- 235000004936 Bromus mango Nutrition 0.000 claims description 6
- 240000007228 Mangifera indica Species 0.000 claims description 6
- 235000014826 Mangifera indica Nutrition 0.000 claims description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 6
- 235000009184 Spondias indica Nutrition 0.000 claims description 6
- 230000009849 deactivation Effects 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 240000000249 Morus alba Species 0.000 claims description 3
- 235000008708 Morus alba Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 2
- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
- 241000186000 Bifidobacterium Species 0.000 claims description 2
- 244000157072 Hylocereus undatus Species 0.000 claims description 2
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 239000007788 liquid Substances 0.000 abstract description 5
- 235000019629 palatability Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 2
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- 238000012371 Aseptic Filling Methods 0.000 abstract 1
- 239000011265 semifinished product Substances 0.000 abstract 1
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- 238000001556 precipitation Methods 0.000 description 10
- 229920000855 Fucoidan Polymers 0.000 description 9
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- 238000012360 testing method Methods 0.000 description 6
- 230000000415 inactivating effect Effects 0.000 description 5
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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
-
- 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
- A23C9/133—Fruit or vegetables
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/51—Bifidobacterium
Abstract
The invention provides a preparation method of an active lactobacillus beverage containing fresh fruit particles, which comprises the following steps: s1, stirring and reacting Mesona chinensis Benth polysaccharide and ingredients with pure water and absolute ethyl alcohol for a period of time, and adding brown algae fucoidin to obtain functional sugar solution; s2, preparing a raw material of the active lactobacillus beverage; s3, preheating milk, homogenizing, sterilizing, adding fermentation strains, and fermenting to obtain yogurt base material; s4, heating ingredients with pure water, adding xylitol and white granulated sugar, stirring until the xylitol and the white granulated sugar are dissolved, adding a stabilizer and functional sugar liquid, continuously stirring, adding a yoghourt base material, and stirring until the mixture is uniform to obtain a semi-finished beverage; s5, diluting by 10 times with an acidity regulator, regulating the pH value of the semi-finished product of the beverage, homogenizing, adding fresh fruit granules, stirring, and aseptic filling to obtain the active lactobacillus beverage containing the fresh fruit granules. The beverage prepared by the preparation method provided by the invention is rich in nutrient components, maintains the original color of fruits, and is good in stability and palatability.
Description
Technical Field
The invention relates to the technical field of beverage production, in particular to a preparation method of an active lactobacillus beverage containing fresh fruit particles.
Background
The lactobacillus beverage is prepared by adding water, sugar solution, etc. into emulsion prepared by culturing and fermenting fresh milk or dairy products as raw materials with lactobacillus. The lactobacillus beverage can be divided into active lactobacillus beverage and inactive lactobacillus beverage according to different categories. After the lactobacillus is drunk by a human body, the lactobacillus contained in the beverage reaches the large intestine along the digestive tract, and the lactobacillus has activity, so that the lactobacillus is rapidly propagated in the large intestine of the human body and generates acid, thereby effectively inhibiting the propagation and the survival of putrefying bacteria and pathogenic bacteria, being beneficial to regulating the balance of the intestinal micro-ecology of the human body and improving the immunity of the organism. With the improvement of living standard of people, the requirements of people on food are increased, so that the trend of active lactic acid beverage development is gradually towards containing various nutrient substances, having excellent taste and good stability. Based on the defects of the prior art, the invention provides a preparation method of an active lactobacillus beverage containing fresh fruit particles.
Disclosure of Invention
The invention aims to solve the defects of low content of nutrient components and unsatisfactory stability of the existing active lactobacillus beverage, and provides a preparation method of an active lactobacillus beverage containing fresh fruit particles.
A method for preparing active lactobacillus beverage containing fresh fruit particles comprises the following steps:
s1, adding Mesona chinensis Benth polysaccharide and ingredients 5-10 times of the Mesona chinensis Benth polysaccharide in mass into a reactor, stirring for 20-30 min at 30-40 ℃ by using pure water and absolute ethyl alcohol 5-10 times of the Mesona chinensis Benth polysaccharide in mass, adding brown algae fucosan, continuously stirring for 20-30 min, and concentrating under reduced pressure to 50-60% of the total volume to obtain a functional sugar solution;
s2, respectively weighing 25-50% of milk, 5-10% of fresh fruit granules, 2-3% of functional sugar solution, 1-1.4% of xylitol, 2-2.8% of white granulated sugar, 0.02-0.05% of fermentation strain, 0.1-0.15% of stabilizer, 0.1-0.3% of acidity regulator and the balance of pure water for ingredients according to weight percentage;
s3, preheating, homogenizing and sterilizing the milk weighed in the step S2, keeping the temperature of the milk at 36-38 ℃, adding the fermentation strain weighed in the step S2, and fermenting to obtain a yogurt base material;
s4, placing the ingredients weighed in the step S2 in a material melting tank by using pure water, heating to 60-70 ℃, adding the xylitol and the white granulated sugar weighed in the step S2, stirring until the xylitol and the white granulated sugar are dissolved, sequentially adding the stabilizer and the functional sugar solution weighed in the step S2, continuously stirring for 20-30 min, keeping the temperature at 121 ℃ for 4S, reducing the temperature to 36-38 ℃, adding the yoghourt base material obtained in the step S3, and stirring uniformly to obtain a semi-finished beverage;
s5, diluting the acidity regulator weighed in the step S2 by 10 times with sterile pure water, adding the diluted acidity regulator into the semi-finished beverage product obtained in the step S4 until the pH value is 3-4, adjusting the temperature of the semi-finished beverage product to 30-40 ℃, homogenizing under 15-20 MPa, adding the fresh fruit particles weighed in the step S2 after homogenizing, stirring uniformly, and performing sterile filling to obtain the active lactobacillus beverage containing the fresh fruit particles.
Preferably, in step S1, the mass ratio of the mesona chinensis benth polysaccharide to the brown algae fucosan is 3-6: 2, further preferably, the mass ratio of the mesona polysaccharide to the brown algae fucosan is 5: 2.
preferably, the fresh fruit grains are pulp of any one of mango, dragon fruit, strawberry, mulberry, pineapple and juicy peach, or pulp of any 2 fruits according to a mass ratio of 1: 1 are mixed.
Preferably, the fresh fruit particles are prepared by the following method: taking corresponding pulp from fresh fruits, cleaning the pulp, cutting the pulp into small blocks with the specification of 5mm multiplied by 5mm, carrying out enzyme deactivation treatment at 90 ℃ for 5-7 min, cooling, and placing the blocks in a mass ratio of 1: 1: keeping the mixture of 200 parts of microcrystalline cellulose, pullulan and sterile pure water for 10-20 min, protecting the color of the mixture for 10-20 min by using a citric acid solution with the mass fraction of 1%, and finally rinsing the mixture for 3-5 times by using the sterile pure water to obtain the fresh fruit particles.
Preferably, the fermentation strain is one of bifidobacterium and lactobacillus rhamnosus.
Preferably, the stabilizer is a compound of propylene glycol alginate and locust bean gum, and the mass ratio of the propylene glycol alginate to the locust bean gum is 2-3: 1.
preferably, the acidity regulator is one of lactic acid, citric acid and malic acid.
Preferably, in step S3, the preheating temperature is 50-60 ℃, the homogenizing temperature is 15-20 MPa, the sterilization condition is 95 ℃ for 5min, and the fermentation time is 3-5 h.
Compared with the prior art, the invention has the advantages that:
1. the preparation method provided by the invention adds the fresh fruit particles with reasonable proportion on the basis of the traditional basic active lactobacillus beverage to improve the nutritive value of the active lactobacillus beverage, and the added fresh fruit particles are not the fruit which is directly taken from the fruit traditionally, and the operation steps of cleaning, cutting, enzyme deactivation, improvement, color protection and rinsing are also carried out to ensure that the fruit particles in the finished active lactobacillus beverage keep the taste, the nutrient components and the color of the original fruit, thereby improving the proper taste and the nutrient components of the active lactobacillus beverage, effectively solving the problem of low content of the nutrient components of the traditional active lactobacillus beverage, avoiding the loss of fruit nutrients and the reduction of the proper taste in the preparation process, and experiments prove that the mixed solution of the microcrystalline cellulose, the pullulan and the water in the invention has obvious improvement on the palatable taste of the fruit particles in the finished product, especially, the mouthfeel of the microcrystalline cellulose and the pullulan is obviously improved when the microcrystalline cellulose and the pullulan are added simultaneously, and the improvement effect is far better than the addition of the effects when the microcrystalline cellulose and the pullulan are used independently.
2. The preparation method provided by the invention also uses the functional sugar solution to improve the stability and palatability of the active lactobacillus beverage, so that the fresh fruit particles and the yogurt matrix are easy to fuse, the palatability is further enhanced, and experiments prove that the proportion of the mesona chinensis benth polysaccharide and the brown algae fucosan in the functional sugar solution plays a decisive role in the stability and palatability of a finished product, and the proportion of the mesona chinensis benth polysaccharide and the brown algae fucosan is 3-6: 2, the comprehensive effect is better, and particularly, the ratio of the mesona chinensis benth polysaccharide to the brown algae fucosan is 5: and 2, the obtained finished product has optimal stability and palatability.
3. Experiments prove that the functional sugar solution obtained by adding the brown algae fucosan after the Mesona chinensis polysaccharide is stirred with water and absolute ethyl alcohol for a period of time is superior to the functional sugar solution obtained by stirring and mixing the Mesona chinensis polysaccharide and the brown algae fucosan with water and absolute ethyl alcohol.
4. In order to solve the problem of overhigh sugar content in the traditional active lactobacillus beverage, a small amount of xylitol which is beneficial to human bodies is specially added, so that the sugar content in the beverage can be reduced while the sweet taste of the beverage is ensured, and the applicable population of the beverage is wider.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example 1
The invention provides a preparation method of an active lactobacillus beverage containing fresh fruit particles, which comprises the following steps:
s1, adding Mesona chinensis Benth polysaccharide and ingredients with the mass 5 times of that of Mesona chinensis Benth polysaccharide into a reactor, stirring for 30min at 30 ℃ by using pure water and absolute ethyl alcohol with the mass 10 times of that of the Mesona chinensis Benth polysaccharide, adding brown algae fucosan, continuously stirring for 30min, and concentrating under reduced pressure to 50% of the total volume to obtain functional sugar solution; the mass ratio of the mesona chinensis benth polysaccharide to the brown algae fucosan is 6: 2;
s2, respectively weighing 25% of milk, 10% of fresh fruit particles, 2% of functional sugar solution, 1% of xylitol, 2.8% of white granulated sugar, 0.02% of zymocyte, 0.15% of stabilizer, 0.3% of acidity regulator and the balance of pure water for ingredients according to weight percentage;
s3, preheating the milk weighed in the step S2 at 50 ℃, homogenizing under 20MPa, keeping the temperature at 95 ℃ for 5min, keeping the temperature of the milk at 38 ℃, adding the fermentation strain weighed in the step S2, and fermenting for 3h to obtain a yoghourt base material;
s4, placing the ingredients weighed in the step S2 in a material melting tank by using pure water, heating to 60 ℃, adding the xylitol and the white granulated sugar weighed in the step S2, stirring until the xylitol and the white granulated sugar are dissolved, sequentially adding the stabilizer and the functional sugar solution weighed in the step S2, continuously stirring for 30min, keeping the temperature at 121 ℃ for 4S, cooling to 38 ℃, adding the yoghourt base material obtained in the step S3, and stirring uniformly to obtain a semi-finished beverage;
s5, diluting the acidity regulator weighed in the step S2 by 10 times with sterile pure water, adding the diluted acidity regulator into the semi-finished beverage product obtained in the step S4 until the pH value is 4, adjusting the temperature of the semi-finished beverage product to 30 ℃, homogenizing under 20MPa, adding the fresh fruit particles weighed in the step S2 after homogenizing, stirring uniformly, and performing sterile filling to obtain the active lactobacillus beverage containing the fresh fruit particles.
Wherein the fresh fruit grains are pulp of strawberry; the fresh fruit grains are prepared by the following method: taking corresponding pulp from fresh fruit, cleaning the pulp, cutting into small pieces with the specification of 5mm × 5mm × 5mm, inactivating enzyme at 90 deg.C for 5min, cooling, and placing in a container with the mass ratio of 1: 1: keeping the mixture of 200 parts of microcrystalline cellulose, pullulan and sterile pure water for 20min, protecting the color with 1% citric acid solution for 20min, and rinsing with sterile pure water for 3 times to obtain fresh fruit granules.
Wherein the fermentation strain is Bacillus bifidus; the stabilizer is a compound of propylene glycol alginate and locust bean gum, and the mass ratio of the propylene glycol alginate to the locust bean gum is 2: 1; the acidity regulator is lactic acid.
Example 2
The invention provides a preparation method of an active lactobacillus beverage containing fresh fruit particles, which comprises the following steps:
s1, adding Mesona chinensis Benth polysaccharide and ingredients with mass 8 times of Mesona chinensis Benth polysaccharide into a reactor, stirring with pure water and absolute ethanol with mass 8 times of Mesona chinensis Benth polysaccharide at 35 deg.C for 30min, adding brown algae fucosan, stirring for 25min, and concentrating under reduced pressure to 50% of the total volume to obtain functional sugar solution; the mass ratio of the mesona chinensis benth polysaccharide to the brown algae fucosan is 5: 2;
s2, weighing 40% of milk, 8% of fresh fruit particles, 2.5% of functional sugar liquid, 1.2% of xylitol, 2.4% of white granulated sugar, 0.03% of fermentation strain, 0.13% of stabilizer, 0.18% of acidity regulator and the balance of pure water for ingredients according to weight percentage;
s3, preheating the milk weighed in the step S2 at 55 ℃, homogenizing under 18MPa, keeping the temperature at 95 ℃ for 5min, keeping the temperature of the milk at 37 ℃, adding the fermentation strain weighed in the step S2, and fermenting for 4h to obtain a yogurt base material;
s4, placing the ingredients weighed in the step S2 in a material melting tank by using pure water, heating to 65 ℃, adding the xylitol and the white granulated sugar weighed in the step S2, stirring until the xylitol and the white granulated sugar are dissolved, sequentially adding the stabilizer and the functional sugar solution weighed in the step S2, continuously stirring for 25min, keeping the temperature at 121 ℃ for 4S, cooling to 37 ℃, adding the yoghourt base material obtained in the step S3, and stirring uniformly to obtain a semi-finished beverage;
s5, diluting the acidity regulator weighed in the step S2 by 10 times with sterile pure water, adding the diluted acidity regulator into the semi-finished beverage obtained in the step S4 until the pH value is 3.6, adjusting the temperature of the semi-finished beverage to 35 ℃, homogenizing under 18MPa, adding the fresh fruit granules weighed in the step S2 after homogenizing, stirring uniformly, and performing sterile filling to obtain the active lactobacillus beverage containing the fresh fruit granules.
Wherein, the fresh fruit grains are mango and juicy peach pulp according to the mass ratio of 1: 1, mixing; the fresh fruit grains are prepared by the following method: taking corresponding pulp from fresh fruit, cleaning the pulp, cutting into small pieces with the specification of 5mm × 5mm × 5mm, inactivating enzyme at 90 deg.C for 5min, cooling, and placing in a container with the mass ratio of 1: 1: keeping the mixture of 200 parts of microcrystalline cellulose, pullulan and sterile pure water for 15min, protecting the color with 1% citric acid solution for 15min, and finally rinsing with sterile pure water for 4 times to obtain the fresh fruit granules.
Wherein the fermentation strain is Lactobacillus rhamnosus; the stabilizer is a compound of propylene glycol alginate and locust bean gum, and the mass ratio of the propylene glycol alginate to the locust bean gum is 3: 1; the acidity regulator is citric acid.
Example 3
The invention provides a preparation method of an active lactobacillus beverage containing fresh fruit particles, which comprises the following steps:
s1, adding Mesona chinensis Benth polysaccharide and 10 times of the Mesona chinensis Benth polysaccharide in weight of the mixture into a reactor, stirring for 20min at 40 ℃ by using pure water and 5 times of anhydrous ethanol in weight of the Mesona chinensis Benth polysaccharide, adding brown algae fucosan, continuously stirring for 20min, and concentrating under reduced pressure to 60% of the total volume to obtain a functional sugar solution; the mass ratio of the mesona polysaccharide to the brown algae fucosan is 3: 2;
s2, weighing 50% of milk, 5% of fresh fruit particles, 3% of functional sugar solution, 1.4% of xylitol, 2% of white granulated sugar, 0.05% of zymocyte, 0.1% of stabilizer, 0.1% of acidity regulator and the balance of pure water for ingredients according to weight percentage;
s3, preheating the milk weighed in the step S2 at 60 ℃, homogenizing under 15MPa, keeping the temperature at 95 ℃ for 5min, keeping the temperature of the milk at 36 ℃, adding the fermentation strain weighed in the step S2, and fermenting for 5h to obtain a yoghourt base material;
s4, placing the ingredients weighed in the step S2 in a material melting tank by using pure water, heating to 70 ℃, adding the xylitol and the white granulated sugar weighed in the step S2, stirring until the xylitol and the white granulated sugar are dissolved, sequentially adding the stabilizer and the functional sugar solution weighed in the step S2, continuously stirring for 20min, keeping the temperature at 121 ℃ for 4S, cooling to 36 ℃, adding the yoghourt base material obtained in the step S3, and stirring uniformly to obtain a semi-finished beverage;
s5, diluting the acidity regulator weighed in the step S2 by 10 times with sterile pure water, adding the diluted acidity regulator into the semi-finished beverage product obtained in the step S4 until the pH value is 3, adjusting the temperature of the semi-finished beverage product to 40 ℃, homogenizing under 15MPa, adding the fresh fruit particles weighed in the step S2 after homogenizing, stirring uniformly, and performing sterile filling to obtain the active lactobacillus beverage containing the fresh fruit particles.
Wherein the fresh fruit particles are pulp of mulberry; the fresh fruit grains are prepared by the following method: taking corresponding pulp from fresh fruit, cleaning the pulp, cutting into small pieces with the specification of 5mm × 5mm × 5mm, inactivating enzyme at 90 deg.C for 7min, cooling, and placing in a container with the mass ratio of 1: 1: keeping the mixture of 200 parts of microcrystalline cellulose, pullulan and sterile pure water for 10min, protecting the color with 1% citric acid solution for 10min, and finally rinsing with sterile pure water for 5 times to obtain the fresh fruit granules.
Wherein the fermentation strain is Lactobacillus rhamnosus; the stabilizer is a compound of propylene glycol alginate and locust bean gum, and the mass ratio of the propylene glycol alginate to the locust bean gum is 3: 1; the acidity regulator is malic acid.
Comparative example 1
The invention provides a preparation method of an active lactobacillus beverage containing fresh fruit particles, which comprises the following steps:
s1, adding Mesona chinensis Benth polysaccharide and ingredients with mass 8 times of Mesona chinensis Benth polysaccharide into a reactor, stirring with pure water and absolute ethanol with mass 8 times of Mesona chinensis Benth polysaccharide at 35 deg.C for 30min, adding brown algae fucosan, stirring for 25min, and concentrating under reduced pressure to 50% of the total volume to obtain functional sugar solution; the mass ratio of the mesona chinensis benth polysaccharide to the brown algae fucosan is 5: 2;
s2, weighing 40% of milk, 8% of fresh fruit particles, 2.5% of functional sugar liquid, 1.2% of xylitol, 2.4% of white granulated sugar, 0.03% of fermentation strain, 0.13% of stabilizer, 0.18% of acidity regulator and the balance of pure water for ingredients according to weight percentage;
s3, preheating the milk weighed in the step S2 at 55 ℃, homogenizing under 18MPa, keeping the temperature at 95 ℃ for 5min, keeping the temperature of the milk at 37 ℃, adding the fermentation strain weighed in the step S2, and fermenting for 4h to obtain a yogurt base material;
s4, placing the ingredients weighed in the step S2 in a material melting tank by using pure water, heating to 65 ℃, adding the xylitol and the white granulated sugar weighed in the step S2, stirring until the xylitol and the white granulated sugar are dissolved, sequentially adding the stabilizer and the functional sugar solution weighed in the step S2, continuously stirring for 25min, keeping the temperature at 121 ℃ for 4S, cooling to 37 ℃, adding the yoghourt base material obtained in the step S3, and stirring uniformly to obtain a semi-finished beverage;
s5, diluting the acidity regulator weighed in the step S2 by 10 times with sterile pure water, adding the diluted acidity regulator into the semi-finished beverage obtained in the step S4 until the pH value is 3.6, adjusting the temperature of the semi-finished beverage to 35 ℃, homogenizing under 18MPa, adding the fresh fruit granules weighed in the step S2 after homogenizing, stirring uniformly, and performing sterile filling to obtain the active lactobacillus beverage containing the fresh fruit granules.
Wherein, the fresh fruit grains are mango and juicy peach pulp according to the mass ratio of 1: 1, mixing; the fresh fruit grains are prepared by the following method: taking corresponding pulp from fresh fruits, cleaning the pulp, cutting into small pieces with the specification of 5mm × 5mm × 5mm, carrying out enzyme deactivation treatment for 5min at 90 ℃, cooling, placing in sterile pure water for keeping for 15min, protecting color with 1% citric acid solution for 15min, and finally rinsing with sterile pure water for 4 times to obtain fresh fruit granules.
Wherein the fermentation strain is Lactobacillus rhamnosus; the stabilizer is a compound of propylene glycol alginate and locust bean gum, and the mass ratio of the propylene glycol alginate to the locust bean gum is 3: 1; the acidity regulator is citric acid.
Comparative example 2
The invention provides a preparation method of an active lactobacillus beverage containing fresh fruit particles, which comprises the following steps:
s1, adding Mesona chinensis Benth polysaccharide and ingredients with mass 8 times of Mesona chinensis Benth polysaccharide into a reactor, stirring with pure water and absolute ethanol with mass 8 times of Mesona chinensis Benth polysaccharide at 35 deg.C for 30min, adding brown algae fucosan, stirring for 25min, and concentrating under reduced pressure to 50% of the total volume to obtain functional sugar solution; the mass ratio of the mesona chinensis benth polysaccharide to the brown algae fucosan is 5: 2;
s2, weighing 40% of milk, 8% of fresh fruit particles, 2.5% of functional sugar liquid, 1.2% of xylitol, 2.4% of white granulated sugar, 0.03% of fermentation strain, 0.13% of stabilizer, 0.18% of acidity regulator and the balance of pure water for ingredients according to weight percentage;
s3, preheating the milk weighed in the step S2 at 55 ℃, homogenizing under 18MPa, keeping the temperature at 95 ℃ for 5min, keeping the temperature of the milk at 37 ℃, adding the fermentation strain weighed in the step S2, and fermenting for 4h to obtain a yogurt base material;
s4, placing the ingredients weighed in the step S2 in a material melting tank by using pure water, heating to 65 ℃, adding the xylitol and the white granulated sugar weighed in the step S2, stirring until the xylitol and the white granulated sugar are dissolved, sequentially adding the stabilizer and the functional sugar solution weighed in the step S2, continuously stirring for 25min, keeping the temperature at 121 ℃ for 4S, cooling to 37 ℃, adding the yoghourt base material obtained in the step S3, and stirring uniformly to obtain a semi-finished beverage;
s5, diluting the acidity regulator weighed in the step S2 by 10 times with sterile pure water, adding the diluted acidity regulator into the semi-finished beverage obtained in the step S4 until the pH value is 3.6, adjusting the temperature of the semi-finished beverage to 35 ℃, homogenizing under 18MPa, adding the fresh fruit granules weighed in the step S2 after homogenizing, stirring uniformly, and performing sterile filling to obtain the active lactobacillus beverage containing the fresh fruit granules.
Wherein, the fresh fruit grains are mango and juicy peach pulp according to the mass ratio of 1: 1, mixing; the fresh fruit grains are prepared by the following method: taking corresponding pulp from fresh fruit, cleaning the pulp, cutting into small pieces with the specification of 5mm × 5mm × 5mm, inactivating enzyme at 90 deg.C for 5min, cooling, and placing in a container with the mass ratio of 1: keeping 200 parts of pullulan and sterile pure water in a mixed solution for 15min, protecting the color for 15min by using a citric acid solution with the mass fraction of 1%, and finally rinsing for 4 times by using the sterile pure water to obtain the fresh fruit granules.
Wherein the fermentation strain is Lactobacillus rhamnosus; the stabilizer is a compound of propylene glycol alginate and locust bean gum, and the mass ratio of the propylene glycol alginate to the locust bean gum is 3: 1; the acidity regulator is citric acid.
Comparative example 3
The invention provides a preparation method of an active lactobacillus beverage containing fresh fruit particles, which comprises the following steps:
s1, adding Mesona chinensis Benth polysaccharide and ingredients with mass 8 times of Mesona chinensis Benth polysaccharide into a reactor, stirring with pure water and absolute ethanol with mass 8 times of Mesona chinensis Benth polysaccharide at 35 deg.C for 30min, adding brown algae fucosan, stirring for 25min, and concentrating under reduced pressure to 50% of the total volume to obtain functional sugar solution; the mass ratio of the mesona chinensis benth polysaccharide to the brown algae fucosan is 5: 2;
s2, weighing 40% of milk, 8% of fresh fruit particles, 2.5% of functional sugar liquid, 1.2% of xylitol, 2.4% of white granulated sugar, 0.03% of fermentation strain, 0.13% of stabilizer, 0.18% of acidity regulator and the balance of pure water for ingredients according to weight percentage;
s3, preheating the milk weighed in the step S2 at 55 ℃, homogenizing under 18MPa, keeping the temperature at 95 ℃ for 5min, keeping the temperature of the milk at 37 ℃, adding the fermentation strain weighed in the step S2, and fermenting for 4h to obtain a yogurt base material;
s4, placing the ingredients weighed in the step S2 in a material melting tank by using pure water, heating to 65 ℃, adding the xylitol and the white granulated sugar weighed in the step S2, stirring until the xylitol and the white granulated sugar are dissolved, sequentially adding the stabilizer and the functional sugar solution weighed in the step S2, continuously stirring for 25min, keeping the temperature at 121 ℃ for 4S, cooling to 37 ℃, adding the yoghourt base material obtained in the step S3, and stirring uniformly to obtain a semi-finished beverage;
s5, diluting the acidity regulator weighed in the step S2 by 10 times with sterile pure water, adding the diluted acidity regulator into the semi-finished beverage obtained in the step S4 until the pH value is 3.6, adjusting the temperature of the semi-finished beverage to 35 ℃, homogenizing under 18MPa, adding the fresh fruit granules weighed in the step S2 after homogenizing, stirring uniformly, and performing sterile filling to obtain the active lactobacillus beverage containing the fresh fruit granules.
Wherein, the fresh fruit grains are mango and juicy peach pulp according to the mass ratio of 1: 1, mixing; the fresh fruit grains are prepared by the following method: taking corresponding pulp from fresh fruit, cleaning the pulp, cutting into small pieces with the specification of 5mm × 5mm × 5mm, inactivating enzyme at 90 deg.C for 5min, cooling, and placing in a container with the mass ratio of 1: keeping the mixed solution of 200 parts of microcrystalline cellulose and sterile pure water for 15min, protecting the color with 1% citric acid solution for 15min, and rinsing with sterile pure water for 4 times to obtain fresh fruit particles.
Wherein the fermentation strain is Lactobacillus rhamnosus; the stabilizer is a compound of propylene glycol alginate and locust bean gum, and the mass ratio of the propylene glycol alginate to the locust bean gum is 3: 1; the acidity regulator is citric acid.
Stability test of active lactic acid bacteria beverages prepared in examples 1 to 3 and comparative examples 1 to 3
The results of measuring the centrifugal sedimentation rate of the activated lactic acid bacteria beverages obtained in examples 1 to 3 and the activated lactic acid bacteria beverages obtained in comparative examples 1 to 3 are shown in Table 1.
The determination method comprises the following steps: taking each group of samples in the table 1 as an experimental sample, accurately weighing 10mL of samples, recording the mass as A, centrifuging the samples at the rotating speed of 4000r/min for 30min, taking out precipitates, drying the precipitates at 90 ℃ for 20min, recording the mass of the precipitates as B, calculating the centrifugal precipitation rate of each group in the table according to the centrifugal precipitation rate (%) (A/B) multiplied by 100, wherein the lower the centrifugal precipitation rate is, the better the stability of the active lactic acid beverage is.
Table 1:
the experimental results in table 1 show that the active lactobacillus beverages obtained in the examples and the comparative examples have excellent stability, the centrifugal precipitation rate of the 6 groups of samples is below 1%, and the centrifugal precipitation rate results among the 6 groups are equivalent, which indicates that the stability of the finished product is not affected significantly by the addition of microcrystalline cellulose and pullulan in the fresh fruit grain treatment process
Second, taste and flavor test of the active lactic acid bacteria beverages prepared in examples 1 to 3 and comparative examples 1 to 3
And randomly selecting 200 customers in a market, judging the preference degrees of the aroma, the taste and the flavor of each group of samples in the table 2 respectively, counting the total score to calculate the average score, wherein the higher the average score is, the better the effect is, and the result is shown in the table 2.
Table 2:
the test results in table 2 show that the fractions of the aroma, the mouthfeel and the flavor of the active lactobacillus beverage prepared by the embodiment of the invention are obviously higher than those of the active lactobacillus beverage prepared by the comparative example, and the comprehensive effect of the embodiment 2 is optimal.
Influence of proportion of Mesona polysaccharide and brown algae fucosan on stability of finished product
The ratio of Mesona chinensis Benth polysaccharide and fucosan from brown algae in the functional sugar solution is replaced according to table 3 on the basis of example 2 to prepare different active lactobacillus beverages, each group of samples in table 3 is taken as an experimental sample, the mass of 10mL of sample is accurately weighed and recorded as A, the sample is centrifuged at the rotation speed of 4000r/min for 30min, the precipitate is taken out and dried at 90 ℃ for 20min, the mass of the precipitate is recorded as B, the centrifugal precipitation rate of each group in the table is calculated according to the centrifugal precipitation rate (%) (A/B). times.100, the lower the centrifugal precipitation rate is, the better the stability of the active lactic acid beverage is shown, and the result is shown in table 3, wherein X in the table represents Mesona chinensis Benth polysaccharide, and Y in the table represents fucosan from brown algae.
Table 1:
table 3 test results show that the ratio of mesona polysaccharide and fucoidan in the functional sugar solution has a significant effect on the stability of the finished product, and the addition of only one of mesona polysaccharide and fucoidan (comparative example 5 and comparative example 6) all decreased the centrifugal precipitation rate (improved the stability of the finished product) compared to the addition of neither (comparative example 4) active lactic acid bacteria beverage, but the improvement effect was poor compared to both, especially when the ratio of mesona polysaccharide to fucoidan was 3-6: 2, the improvement effect is better, the centrifugal precipitation rate can be reduced to below 1 percent, and when the proportion of the mesona chinensis benth polysaccharide to the brown algae fucosan is 5: the improvement effect is best when the dosage is 2.
Fourthly, testing the taste and flavor of the finished product by the ratio of the mesona polysaccharide to the brown algae fucosan
And randomly selecting 200 customers in a market, judging the preference degrees of the aroma, the taste and the flavor of each group of samples in the table 4 respectively, counting the total score to calculate the average score, wherein the higher the average score is, the better the effect is, and the result is shown in the table 4.
Table 4 test results show that the ratio of the mesona polysaccharide and the fucoidan derived from brown algae in the functional sugar solution has a significant effect on the taste and flavor of the finished product, and the addition of only one of the mesona polysaccharide and the fucoidan derived from brown algae (comparative example 5 and comparative example 6) improves the flavor, taste and flavor of the beverage without the addition of the active lactobacillus (comparative example 4), but the improvement range is small compared with the addition of both, particularly when the ratio of the mesona polysaccharide to the fucoidan derived from brown algae is 3-6: when 2, the scores of the aroma, the taste and the flavor can reach more than 17 points, the comprehensive effect is better, and when the ratio of the mesona chinensis benth polysaccharide to the brown algae fucosan is 5: the comprehensive effect is the best when 2.
Fifthly, when the functional sugar solution is prepared, the influence of the adding time of the brown algae fucosan on the taste of the product
According to the preparation method of the embodiment 2, the content in the step S1 is replaced by "S1", ingredients with 8 times of the mass of the mesona chinensis benth polysaccharide, the fucoidan from brown algae and the mesona chinensis benth polysaccharide, and absolute ethyl alcohol with 8 times of the mass of the pure water and the mesona chinensis benth polysaccharide are added into a reactor, stirred at 35 ℃ for 30min, then stirred for 25min, and concentrated under reduced pressure to 50% of the total volume to obtain a functional sugar solution; the mass ratio of the mesona chinensis benth polysaccharide to the brown algae fucosan is 5: 2', the active lactic acid bacteria beverage prepared in the same manner as in example 2 under other conditions was used as the sample of comparative example 14, 200 customers were randomly selected in the market, preference degrees of aroma, taste and flavor of the samples obtained in comparative example 14 and example 2 were evaluated, the full score of each item was 20 points, the average score was calculated by counting the total scores, the higher the average score was, the better the effect was, and the results are shown in Table 5.
Table 5:
| fragrance score | Taste score | Flavor score | |
| Example 2 | 18.2 | 19.4 | 19.2 |
| Comparative example 14 | 16.5 | 17.3 | 17.0 |
The test results in table 5 show that, when preparing the functional sugar solution, the functional sugar solution obtained by adding the fucoidan into the mixture of the mesona polysaccharide, the water and the absolute ethyl alcohol after stirring for a period of time has a significant effect on improving the taste of the product, and is far superior to the effect of the functional sugar solution obtained by simultaneously stirring and mixing the mesona polysaccharide, the fucoidan, the water and the absolute ethyl alcohol on the taste of the product.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. A preparation method of an active lactobacillus beverage containing fresh fruit particles is characterized by comprising the following steps:
s1, adding Mesona chinensis Benth polysaccharide and ingredients 5-10 times of the Mesona chinensis Benth polysaccharide in mass into a reactor, stirring for 20-30 min at 30-40 ℃ by using pure water and absolute ethyl alcohol 5-10 times of the Mesona chinensis Benth polysaccharide in mass, adding brown algae fucosan, continuously stirring for 20-30 min, and concentrating under reduced pressure to 50-60% of the total volume to obtain a functional sugar solution;
s2, respectively weighing 25-50% of milk, 5-10% of fresh fruit granules, 2-3% of functional sugar solution, 1-1.4% of xylitol, 2-2.8% of white granulated sugar, 0.02-0.05% of fermentation strain, 0.1-0.15% of stabilizer, 0.1-0.3% of acidity regulator and the balance of pure water for ingredients according to weight percentage;
s3, preheating, homogenizing and sterilizing the milk weighed in the step S2, keeping the temperature of the milk at 36-38 ℃, adding the fermentation strain weighed in the step S2, and fermenting to obtain a yogurt base material;
s4, placing the ingredients weighed in the step S2 in a material melting tank by using pure water, heating to 60-70 ℃, adding the xylitol and the white granulated sugar weighed in the step S2, stirring until the xylitol and the white granulated sugar are dissolved, sequentially adding the stabilizer and the functional sugar solution weighed in the step S2, continuously stirring for 20-30 min, keeping the temperature at 121 ℃ for 4S, reducing the temperature to 36-38 ℃, adding the yoghourt base material obtained in the step S3, and stirring uniformly to obtain a semi-finished beverage;
s5, diluting the acidity regulator weighed in the step S2 by 10 times with sterile pure water, adding the diluted acidity regulator into the semi-finished beverage product obtained in the step S4 until the pH value is 3-4, adjusting the temperature of the semi-finished beverage product to 30-40 ℃, homogenizing under 15-20 MPa, adding the fresh fruit particles weighed in the step S2 after homogenizing, stirring uniformly, and performing sterile filling to obtain the active lactobacillus beverage containing the fresh fruit particles.
2. The method for preparing the active lactobacillus beverage containing the fresh fruit particles according to claim 1, wherein in the step S1, the mass ratio of the Mesona polysaccharide to the brown algae fucosan is 3-6: 2.
3. the preparation method of the active lactobacillus beverage containing the fresh fruit granules according to claim 1, wherein the fresh fruit granules are pulp of any one of mango, dragon fruit, strawberry, mulberry, pineapple and juicy peach, or pulp of any 2 fruits according to a mass ratio of 1: 1 are mixed.
4. The method for preparing an active lactobacillus beverage containing fresh fruit pieces according to claim 1 or 3, wherein the fresh fruit pieces are prepared by the following method: taking corresponding pulp from fresh fruits, cleaning the pulp, cutting the pulp into small blocks with the specification of 5mm multiplied by 5mm, carrying out enzyme deactivation treatment at 90 ℃ for 5-7 min, cooling, and placing the blocks in a mass ratio of 1: 1: keeping the mixture of 200 parts of microcrystalline cellulose, pullulan and sterile pure water for 10-20 min, protecting the color of the mixture for 10-20 min by using a citric acid solution with the mass fraction of 1%, and finally rinsing the mixture for 3-5 times by using the sterile pure water to obtain the fresh fruit particles.
5. The method for preparing the active lactobacillus beverage containing the fresh fruit particles according to claim 1, wherein the fermentation strain is one of bifidobacterium and lactobacillus rhamnosus.
6. The preparation method of the active lactic acid bacteria beverage containing the fresh fruit granules according to claim 1, wherein the stabilizer is a compound of propylene glycol alginate and locust bean gum, and the mass ratio of the propylene glycol alginate to the locust bean gum is 2-3: 1.
7. the method of claim 1, wherein the acidity regulator is one of lactic acid, citric acid, and malic acid.
8. The method for preparing an active lactobacillus beverage containing fresh fruit particles according to claim 1, wherein in step S3, the preheating temperature is 50-60 ℃, the homogenizing temperature is 15-20 MPa, the sterilization condition is 95 ℃ for 5min, and the fermentation time is 3-5 h.
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