CN113951321A - Preparation method of normal-temperature carbonated beverage - Google Patents
Preparation method of normal-temperature carbonated beverage Download PDFInfo
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- CN113951321A CN113951321A CN202010706180.0A CN202010706180A CN113951321A CN 113951321 A CN113951321 A CN 113951321A CN 202010706180 A CN202010706180 A CN 202010706180A CN 113951321 A CN113951321 A CN 113951321A
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- temperature
- protein
- carbonated beverage
- fermented milk
- milk
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- 238000002360 preparation method Methods 0.000 title claims abstract description 68
- 235000014171 carbonated beverage Nutrition 0.000 title claims abstract description 54
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 119
- 239000000843 powder Substances 0.000 claims abstract description 100
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 97
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 59
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 59
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 46
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 46
- 239000002245 particle Substances 0.000 claims abstract description 41
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 235000013373 food additive Nutrition 0.000 claims abstract description 7
- 239000002778 food additive Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims description 50
- 239000007788 liquid Substances 0.000 claims description 49
- 238000001816 cooling Methods 0.000 claims description 48
- 238000011049 filling Methods 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
- 238000000265 homogenisation Methods 0.000 claims description 36
- 230000001954 sterilising effect Effects 0.000 claims description 36
- 239000000203 mixture Substances 0.000 claims description 28
- 235000015203 fruit juice Nutrition 0.000 claims description 26
- 235000003599 food sweetener Nutrition 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 24
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- 150000004676 glycans Chemical class 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
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- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 13
- 239000004386 Erythritol Substances 0.000 claims description 13
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 13
- 244000068988 Glycine max Species 0.000 claims description 13
- 235000010469 Glycine max Nutrition 0.000 claims description 13
- 239000004376 Sucralose Substances 0.000 claims description 13
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 13
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 13
- 229960004998 acesulfame potassium Drugs 0.000 claims description 13
- 239000000619 acesulfame-K Substances 0.000 claims description 13
- 235000019414 erythritol Nutrition 0.000 claims description 13
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 13
- 229940009714 erythritol Drugs 0.000 claims description 13
- -1 glucosyl stevioside Chemical compound 0.000 claims description 13
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 13
- 239000001509 sodium citrate Substances 0.000 claims description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 13
- 235000019408 sucralose Nutrition 0.000 claims description 13
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 13
- 239000000811 xylitol Substances 0.000 claims description 13
- 235000010447 xylitol Nutrition 0.000 claims description 13
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 13
- 229960002675 xylitol Drugs 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 241000186000 Bifidobacterium Species 0.000 claims description 7
- 244000057717 Streptococcus lactis Species 0.000 claims description 6
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 6
- 230000004927 fusion Effects 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 229940013618 stevioside Drugs 0.000 claims description 4
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 4
- 235000019202 steviosides Nutrition 0.000 claims description 4
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 2
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 230000036571 hydration Effects 0.000 claims description 2
- 238000006703 hydration reaction Methods 0.000 claims description 2
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 229930189775 mogroside Natural products 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 235000011083 sodium citrates Nutrition 0.000 claims description 2
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 claims 2
- 241000894007 species Species 0.000 claims 2
- 239000000047 product Substances 0.000 description 54
- 235000013361 beverage Nutrition 0.000 description 39
- 235000018102 proteins Nutrition 0.000 description 37
- 108010046377 Whey Proteins Proteins 0.000 description 36
- 102000007544 Whey Proteins Human genes 0.000 description 36
- 235000021119 whey protein Nutrition 0.000 description 36
- 238000010438 heat treatment Methods 0.000 description 22
- 239000004615 ingredient Substances 0.000 description 22
- 238000012371 Aseptic Filling Methods 0.000 description 13
- 239000002253 acid Substances 0.000 description 13
- 238000004519 manufacturing process Methods 0.000 description 12
- 235000015197 apple juice Nutrition 0.000 description 11
- 238000007664 blowing Methods 0.000 description 11
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- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 11
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- 239000000463 material Substances 0.000 description 9
- 230000036541 health Effects 0.000 description 8
- 230000008569 process Effects 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 239000006260 foam Substances 0.000 description 7
- 150000005846 sugar alcohols Chemical class 0.000 description 7
- 235000019605 sweet taste sensations Nutrition 0.000 description 7
- 238000005457 optimization Methods 0.000 description 6
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- 150000001875 compounds Chemical class 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 3
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- 230000000694 effects Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000002518 antifoaming agent Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000013461 design Methods 0.000 description 2
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- 238000001556 precipitation Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
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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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- 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
- A23V2400/157—Lactis
-
- 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
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A normal temperature carbonated beverage and a preparation method thereof, the normal temperature carbonated beverage comprises fermented milk, food additives and carbon dioxide, and the fermented milk comprises the following raw materials: 50-100 parts of skim milk powder, 10-40 parts of protein powder and 0.03-0.05 part of strain; the final pH of the fermented milk is 4.20-4.40; the content of protein in the normal-temperature carbonated beverage is 2.0-7.0g/kg, and the average particle size of particles in the normal-temperature carbonated beverage is less than 1 mu m. The invention can prepare the normal temperature carbonated beverage with the protein content of 2.0-7.0g/kg, and the normal temperature carbonated beverage still has better system stability within the normal temperature shelf life of 6 months.
Description
Technical Field
The invention relates to the field of carbonated beverages, and in particular relates to a normal-temperature carbonated beverage and a preparation method thereof.
Background
In the market of the asia-pacific carbonic acid beverage, the amount of China is the largest and keeps growing trend, and still has a large growing space due to insufficient average human consumption. Chinese beverage consumers are increasingly concerned about the health attributes of products, and the "lactic acid bacteria fermentation", "0 sugar", "0 fat", "0 calorie" are the most popular claims at present.
At present, a plurality of normal-temperature carbonated water beverages are available in the market, but the types of the normal-temperature carbonated milk beverages are few, and the main reasons are that: the technical problem to be solved by the skilled person is how to optimize the carbon dioxide filling process and thus effectively increase the gas capacity of the product, since the solubility of carbon dioxide in the milk-containing beverage system is reduced.
Moreover, in the research and development process, the protein of the milk-containing beverage system cannot form a stable net structure under the influence of carbon dioxide, so that the protein cannot be uniformly suspended, and the protein naturally settles to form a severe precipitate in the shelf life; particularly, if fermented milk is added to carbonated beverages containing lactic acid bacteria, the suspension property of particles is deteriorated due to acid denaturation and coagulation of protein, so that the phenomena of layering, precipitation and the like are easily caused, and the quality of the products in the shelf life is greatly influenced.
Meanwhile, the milk-containing carbonated beverage system of 0 fat is very prone to generate bubbles, so that the open-bottle foam overflows to influence the sensory quality. Therefore, it is difficult to produce a carbonated beverage containing milk that is commercially available and has significantly improved aeration and shelf life stability.
Disclosure of Invention
Therefore, the first technical problem to be solved by the present invention is to overcome the problem that the ordinary temperature carbonated beverage in the prior art cannot be stable in shelf life and is easy to precipitate. The invention provides a normal-temperature carbonated beverage capable of improving system stability in shelf life and a preparation method of the beverage.
A normal-temperature carbonated beverage comprises fermented milk, a food additive and carbon dioxide, wherein the fermented milk comprises the following raw materials: 50-100 parts of skim milk powder, 10-40 parts of protein powder and 0.03-0.05 part of strain; the end point acidity of the fermented milk is 4.20-4.40; the content of protein in the normal-temperature carbonated beverage is 2.0-7.0g/kg, and the average particle size of particles in the normal-temperature carbonated beverage is less than 1 mu m.
Further, the mass of the protein in the skim milk powder is more than 32%, and the mass of the protein in the protein powder is more than 70%; the mass ratio of the defatted milk powder to the protein in the protein powder is 1-2: 1; in this case, the raw materials for the fermented milk preferably include: 60-85 parts of skim milk powder, 15-30 parts of protein powder and 0.03-0.05 part of strain.
The particle size of the particles in the normal-temperature carbonated beverage is less than 0.6 mu m, and the average particle size of the particles in the fermented milk is less than 15 mu m.
The food additive comprises at least one of a sweetener, an acidity regulator, fermented milk, a protein stabilizer, fruit juice and a defoaming agent, wherein 50-90 parts by weight of the sweetener, 0.3-2 parts by weight of the acidity regulator, 1-3 parts by weight of the protein stabilizer, 1-10 parts by weight of the fruit juice and 0.1-0.8 part by weight of the defoaming agent;
60-180 parts of fermented milk and 6-8 parts of carbon dioxide.
The sweetener comprises one or more of xylitol, erythritol, stevioside, glucosyl stevioside, mogroside, sucralose and acesulfame potassium; the acidity regulator comprises one or more of citric acid, lactic acid, sodium citrate, sodium tripolyphosphate and sodium bicarbonate; the protein stabilizer is soluble soybean polysaccharide; the juice is a clear concentrated juice.
The strain comprises one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, lactococcus lactis diacetyl subspecies lactis, Bifidobacterium, Lactobacillus plantarum and Lactobacillus helveticus.
The strains comprise lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium in a mass ratio of 1:4: 2.
A preparation method of a normal-temperature carbonated beverage comprises the following steps:
preparing reconstituted milk: adding water 4-6 times of the weight of the raw material into 50-100 parts of the raw material skim milk powder and 10-40 parts of the protein powder, homogenizing for the first time, sterilizing for the first time, and cooling to a fermentation temperature to prepare reconstituted milk;
preparation of fermented milk: adding 0.03-0.05 weight part of strain into the recovered milk, fermenting until the pH value reaches 4.20-4.40, demulsifying, cooling, homogenizing for the second time, and making into fermented milk;
secondary burdening: mixing the food additive and the fermented milk to prepare a feed liquid, and carrying out third homogenization and second sterilization on the feed liquid to ensure that the average particle size of particles in the feed liquid is less than 1 mu m;
inflation and fusion: filling carbon dioxide into the feed liquid to obtain a finished product; the content of protein in the finished product is 2.0-7g/kg, and the average particle size of the particles in the finished product is less than 1 μm.
In the invention, the average grain diameter of the fermented milk is controlled below 15 μm through a homogeneous design, and the average grain diameter of the finally prepared normal-temperature carbonated beverage is controlled below 1 μm, preferably below 0.6 μm, so that the stability of the product can be effectively ensured. The invention has many design modes of homogenizing conditions capable of effectively controlling the average particle size, and provides one of the parameter condition ranges which can be realized, specifically as follows:
the temperature during the first homogenization is 62-65 ℃, and the pressure during the first homogenization is 160-180 bar;
the temperature during the second homogenization is 34-36 ℃, and the pressure during the second homogenization is 120-140 bar.
The temperature for the third homogenization is 62-65 ℃, and the pressure for the third homogenization is 200-220 bar.
The first sterilization is pasteurization; the second sterilization is high-temperature sterilization, the sterilization temperature is 121 +/-2 ℃, and the sterilization time is 4 s.
The second technical problem to be solved by the invention is that the aeration quantity of the lactobacillus carbonated beverage in the prior art is not high. According to the invention, through the raw material composition and proportion, the optimization of the fermented milk terminal acidity, and the combination of the operation processes of the inflation fusion step and the filling step and the optimization of the process parameters, the problem of low inflation quantity in the prior art can be effectively solved, and meanwhile, the taste can be effectively ensured. The specific setting of the inflation fusion step and the filling step in the invention is as follows:
in the step of inflation and fusion, the temperature of the feed liquid is firstly reduced to 0-4 ℃, the carbon dioxide is pressurized to 3.0-3.5bar, the feed liquid and the carbon dioxide are mixed through a section of mixing pipeline of 30-50cm, and the mixture is balanced for 15-30min to prepare the finished product.
And (3) performing aseptic filling on the finished product, wherein the filling temperature is 4-6 ℃, the filling speed is 20-30ml/s, and the pressure release time is 10-15 s.
According to the invention, by combining the optimized matching of the parameters between the raw material composition and the proportion under the condition of improving the aeration quantity, the stability of the product in the shelf life is not reduced, and meanwhile, the product has excellent sensory result and more obvious effect.
In the preparation process of reconstituted milk, the temperature of water added in the raw materials is 40-45 ℃, the stirring time is 10-15min, and the standing hydration time is 30 min; the temperature of the fermentation of the reconstituted milk is 41 +/-1 ℃.
The technical scheme of the invention has the following advantages:
1. according to the normal-temperature carbonated beverage provided by the invention, through the selection and optimization of the raw materials of the fermented milk and the control of the terminal acidity of the fermented milk, the irreversible denaturation of protein in the normal-temperature carbonated beverage can be effectively prevented; meanwhile, through the limitation of the protein content and the limitation of the average particle size of particles in the normal-temperature carbonated beverage, a large amount of thickening stable colloid is not needed to be added, the system suspension can be realized at a lower viscosity, and the stability of the product in the shelf life is improved; therefore, the raw materials of the fermented milk are selected to be the compound of the skim milk powder and the protein powder, the terminal acidity of the fermented milk is set to be 4.20-4.40, and meanwhile, the average particle size of particles in the normal-temperature carbonated beverage is controlled within 1 mu m, so that the longer-time stability of the system can be effectively realized at lower viscosity, and the effect is very obvious.
2. The invention further optimizes the mixture ratio of protein sources in the fermented milk raw materials and the average particle size of particles in the normal-temperature carbonated beverage, and specifically comprises the following steps: the mass ratio of the skim milk powder to the protein in the protein powder is limited to 1-2:1, the particle size of particles in the normal-temperature carbonated beverage is limited to be less than 0.6 mu m, the average particle size of the particles in the fermented milk is less than 1 mu m, insoluble precipitate deposition of the normal-temperature carbonated beverage can be effectively avoided within 6 months, namely the system stability of the normal-temperature carbonated beverage is maintained within the shelf life of the product, and the effect is more remarkable.
3. The invention provides a preparation method of a normal-temperature carbonated beverage, which effectively realizes the production of the normal-temperature carbonated beverage with better system stability by mainly controlling the terminal acidity of fermented milk and combining the selection and the proportion of raw materials of the fermented milk.
4. The invention further optimizes the aeration process and the filling process, and can effectively improve the air capacity of the product under the condition of not influencing the stability of a product system by reducing the temperature of the material liquid, controlling the aeration pressure, the mixing ratio time, the balance time, the filling speed and temperature, the pressure release time and other parameters; the method specifically comprises the following steps: the feed liquid is cooled to 0-4 ℃, the carbon dioxide is pressurized to 3.0-3.5bar, the feed liquid and the carbon dioxide are mixed through a section of 30-50cm mixing pipeline, the filling temperature is 4-6 ℃, the filling speed is 20-30ml/s, and the pressure release time is 10-15s, so that the gas capacity of the product can be effectively improved, and the gas capacity of the product can be improved to 3 times or more by combining the optimization of the composition and the proportion of the raw materials, and is obviously higher than that of the conventional normal-temperature carbonated beverage.
5. The invention further optimizes the filling speed and the pressure release time, sets the filling temperature to be 4-6 ℃, the filling speed to be 20-30ml/s and the pressure release time to be 10-15s during filling, can effectively inhibit the foam overflow in the filling process and effectively realize the online filling operation.
6. According to the invention, through the proportioning of the raw materials and the optimization of process parameters in the preparation method, the product sterility and the stability in shelf life are ensured while the product is provided with abundant bubble feeling, and the requirements of 0 fat, 0 sugar, higher protein and the like can be effectively met.
Detailed Description
The following examples are provided to further understand the present invention, not to limit the scope of the present invention, but to provide the best mode, not to limit the content and the protection scope of the present invention, and any product similar or similar to the present invention, which is obtained by combining the present invention with other prior art features, falls within the protection scope of the present invention.
The examples do not show the specific experimental steps or conditions, and can be performed according to the conventional experimental steps described in the literature in the field. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.
Example 1
An ambient carbonated beverage and a method of making the same, comprising:
1. raw materials (1000 kg)
(1) Preparation of fermented milk
Water: 896.95 kg, skim milk powder: 84 kg, whey protein powder: 19 kg, strain: 0.05kg, the strains adopt conventional leavening agents, namely lactobacillus bulgaricus and streptococcus thermophilus in the mass ratio of 1: 2;
(2) beverage base preparation
Water: 866.12 kg, fermented milk: 63 kg, erythritol: 42 kg, xylitol: 15 kg, acesulfame potassium: 0.15 kg, sucralose: 0.08 kg, soluble soybean polysaccharide: 1.5 kg, citric acid: 0.8 kg, sodium citrate: 0.3 kg, concentrated apple juice: 5kg, carbon dioxide: 6 kg, polydimethylsiloxane emulsion: 0.05 kg.
2. Preparation method
2.1 preparation of fermented milk: the ingredients are heated to 45 ℃ by water circulation, the defatted milk powder and the whey protein powder are added, the mixture is stirred for 15min, and the mixture is kept stand and hydrated for 30min after constant volume. Preheating to 65 deg.C, homogenizing at 180bar, heating to 90 deg.C, sterilizing for 300s, cooling to 41 deg.C, inoculating, fermenting to final pH, cooling to 35 deg.C, homogenizing at 120bar, cooling to 6 deg.C, and storing.
2.2 preparation of beverage base: sequentially adding sweetener and protein stabilizer under stirring, adding fermented milk, and continuously stirring for 20 min. Fully melting an acidity regulator and fruit juice, mixing the acidity regulator and the fruit juice with feed liquid by online acid spraying, heating to 65 ℃ after constant volume, carrying out three-time homogenization under the homogenization pressure of 220bar, then carrying out ultra-high temperature sterilization at 121 ℃ for 4s, and cooling the sterilized feed liquid to 4 ℃ for temporary storage.
2.3, online inflation aseptic filling: and (3) carrying out online mixing and air-entrapping by using a carbon dioxide mixing ratio machine, wherein the feed liquid temperature is 4 ℃, the carbon dioxide pressurization pressure is 3.0bar, carrying out online inflation through a mixing pipeline, balancing for 20min in a balance tank, carrying out online bottle blowing and sterile filling, wherein the filling temperature is 6 ℃, the filling speed is 30ml/s, the pressure is released for 10s, and covering and discharging.
In the embodiment, reconstituted milk with the protein content of 4.0g/100g is prepared, the contribution ratio of the skim milk powder to the whey protein powder is 2:1, beverage base material with the protein content of 0.25g/100g is prepared by secondary ingredients, and the protein is completely provided by the fermented milk. Sweet taste is provided by sugar alcohols and high sweeteners, and a 0 sugar health orientation is achieved. The aeration quantity is 6g/kg, the carbon dioxide gas capacity of the product reaches 3.0 times, the product has full bubbles and fresh and cool taste. The product system is stable and has no generation of a large amount of precipitates at the normal temperature and the shelf life of 6 months.
Example 2
An ambient carbonated beverage and a method of making the same, comprising:
1. raw materials (1000 kg)
(1) Preparation of fermented milk
Water: 901.95 kg, skim milk powder: 76 kg, whey protein powder: 22 kg, strain: 0.05kg, the strains adopt conventional leavening agents, namely lactobacillus bulgaricus and streptococcus thermophilus in the mass ratio of 1: 2;
(2) beverage base preparation
Water: 866.12 kg, fermented milk: 63 kg, erythritol: 42 kg, xylitol: 15 kg, acesulfame potassium: 0.15 kg, sucralose: 0.08 kg, soluble soybean polysaccharide: 1.5 kg, citric acid: 0.8 kg, sodium citrate: 0.3 kg, concentrated apple juice: 5kg, carbon dioxide: 6 kg, polydimethylsiloxane emulsion: 0.05 kg.
2. Preparation method
2.1 preparation of fermented milk: the ingredients are heated to 45 ℃ by water circulation, the defatted milk powder and the whey protein powder are added, the mixture is stirred for 15min, and the mixture is kept stand and hydrated for 30min after constant volume. Preheating to 65 deg.C, homogenizing at 180bar, heating to 90 deg.C, sterilizing for 300s, cooling to 41 deg.C, inoculating, fermenting to final pH, cooling to 35 deg.C, homogenizing at 120bar, cooling to 6 deg.C, and storing.
2.2 preparation of beverage base: sequentially adding sweetener and protein stabilizer under stirring, adding fermented milk, and continuously stirring for 20 min. Fully melting an acidity regulator and fruit juice, mixing the acidity regulator and the fruit juice with feed liquid by online acid spraying, heating to 65 ℃ after constant volume, carrying out three-time homogenization under the homogenization pressure of 220bar, then carrying out ultra-high temperature sterilization at 121 ℃ for 4s, and cooling the sterilized feed liquid to 4 ℃ for temporary storage.
2.3, online inflation aseptic filling: and (3) carrying out online mixing and air-entrapping by using a carbon dioxide mixing ratio machine, wherein the feed liquid temperature is 4 ℃, the carbon dioxide pressurization pressure is 3.0bar, carrying out online inflation through a mixing pipeline, balancing for 20min in a balance tank, carrying out online bottle blowing and sterile filling, wherein the filling temperature is 6 ℃, the filling speed is 30ml/s, the pressure is released for 10s, and covering and discharging.
In the embodiment, reconstituted milk with the protein content of 4.0g/100g is prepared, the contribution ratio of the skim milk powder to the whey protein powder is 1.5:1, beverage base material with the protein content of 0.25g/100g is prepared by secondary ingredients, and the protein is completely provided by fermented milk. Sweet taste is provided by sugar alcohols and high sweeteners, and a 0 sugar health orientation is achieved. The aeration quantity is 6g/kg, the carbon dioxide gas capacity of the product reaches 3.0 times, the product has full bubbles and fresh and cool taste. The product system is stable and has no generation of a large amount of precipitates at the normal temperature and the shelf life of 6 months.
Example 3
An ambient carbonated beverage and a method of making the same, comprising:
1. raw materials (1000 kg)
(1) Preparation of fermented milk
Water: 907.95 kg, skim milk powder: 63 kg, whey protein powder: 29 kg, strain: 0.05kg, the strains adopt conventional leavening agents, namely lactobacillus bulgaricus and streptococcus thermophilus in the mass ratio of 1: 2;
(2) beverage base preparation
Water: 866.12 kg, fermented milk: 63 kg, erythritol: 42 kg, xylitol: 15 kg, acesulfame potassium: 0.15 kg, sucralose: 0.08 kg, soluble soybean polysaccharide: 1.5 kg, citric acid: 0.8 kg, sodium citrate: 0.3 kg, concentrated apple juice: 5kg, carbon dioxide: 6 kg, polydimethylsiloxane emulsion: 0.05 kg.
2. Preparation method
2.1 preparation of fermented milk: the ingredients are heated to 45 ℃ by water circulation, the defatted milk powder and the whey protein powder are added, the mixture is stirred for 15min, and the mixture is kept stand and hydrated for 30min after constant volume. Preheating to 65 deg.C, homogenizing at 180bar, heating to 90 deg.C, sterilizing for 300s, cooling to 41 deg.C, inoculating, fermenting to final pH, cooling to 35 deg.C, homogenizing at 120bar, cooling to 6 deg.C, and storing.
2.2 preparation of beverage base: sequentially adding sweetener and protein stabilizer under stirring, adding fermented milk, and continuously stirring for 20 min. Fully melting an acidity regulator and fruit juice, mixing the acidity regulator and the fruit juice with feed liquid by online acid spraying, heating to 65 ℃ after constant volume, carrying out three-time homogenization under the homogenization pressure of 220bar, then carrying out ultra-high temperature sterilization at 121 ℃ for 4s, and cooling the sterilized feed liquid to 4 ℃ for temporary storage.
2.3, online inflation aseptic filling: and (3) carrying out online mixing and air-entrapping by using a carbon dioxide mixing ratio machine, wherein the feed liquid temperature is 4 ℃, the carbon dioxide pressurization pressure is 3.0bar, carrying out online inflation through a mixing pipeline, balancing for 20min in a balance tank, carrying out online bottle blowing and sterile filling, wherein the filling temperature is 6 ℃, the filling speed is 30ml/s, the pressure is released for 10s, and covering and discharging.
In the embodiment, reconstituted milk with the protein content of 4.0g/100g is prepared, the contribution ratio of the skim milk powder to the whey protein powder is 1:1, beverage base material with the protein content of 0.25g/100g is prepared by secondary ingredients, and the protein is completely provided by the fermented milk. Sweet taste is provided by sugar alcohols and high sweeteners, and a 0 sugar health orientation is achieved. The aeration quantity is 6g/kg, the carbon dioxide gas capacity of the product reaches 3.0 times, the product has full bubbles and fresh and cool taste. The product system is stable and has no generation of a large amount of precipitates at the normal temperature and the shelf life of 6 months.
Example 4
An ambient carbonated beverage and a method of making the same, comprising:
1. raw materials (1000 kg)
(1) Preparation of fermented milk
Water: 907.95 kg, skim milk powder: 63 kg, whey protein powder: 29 kg, strain: 0.05kg, the strains adopt conventional leavening agents, namely lactobacillus bulgaricus and streptococcus thermophilus in the mass ratio of 1: 2;
(2) beverage base preparation
Water: 803.62 kg, fermented milk: 125 kg, erythritol: 42 kg, xylitol: 15 kg, acesulfame potassium: 0.15 kg, sucralose: 0.08 kg, soluble soybean polysaccharide: 2 kg, citric acid: 0.8 kg, sodium citrate: 0.3 kg, concentrated apple juice: 5kg, carbon dioxide: 6 kg, polydimethylsiloxane emulsion: 0.05 kg.
2. Preparation method
2.1 preparation of fermented milk: the ingredients are heated to 45 ℃ by water circulation, the defatted milk powder and the whey protein powder are added, the mixture is stirred for 15min, and the mixture is kept stand and hydrated for 30min after constant volume. Preheating to 65 deg.C, homogenizing at 180bar, heating to 90 deg.C, sterilizing for 300s, cooling to 41 deg.C, inoculating, fermenting to final pH, cooling to 35 deg.C, homogenizing at 120bar, cooling to 6 deg.C, and storing.
2.2 preparation of beverage base: sequentially adding sweetener and protein stabilizer under stirring, adding fermented milk, and continuously stirring for 20 min. Fully melting an acidity regulator and fruit juice, mixing the acidity regulator and the fruit juice with feed liquid by online acid spraying, heating to 65 ℃ after constant volume, carrying out three-time homogenization under the homogenization pressure of 220bar, then carrying out ultra-high temperature sterilization at 121 ℃ for 4s, and cooling the sterilized feed liquid to 4 ℃ for temporary storage.
2.3, online inflation aseptic filling: and (3) carrying out online mixing and air-entrapping by using a carbon dioxide mixing ratio machine, wherein the feed liquid temperature is 4 ℃, the carbon dioxide pressurization pressure is 3.0bar, carrying out online inflation through a mixing pipeline, balancing for 20min in a balance tank, carrying out online bottle blowing and sterile filling, wherein the filling temperature is 6 ℃, the filling speed is 25ml/s, the pressure is released for 10s, and covering and discharging.
In the embodiment, reconstituted milk with the protein content of 4.0g/100g is prepared, the contribution ratio of the skim milk powder to the whey protein powder is 1:1, beverage base material with the protein content of 0.5g/100g is prepared by secondary ingredients, and the protein is completely provided by the fermented milk. Sweet taste is provided by sugar alcohols and high sweeteners, and a 0 sugar health orientation is achieved. The aeration quantity is 6g/kg, the carbon dioxide gas capacity of the product reaches 3.0 times, the product has full bubbles and fresh and cool taste. The product system is stable and has no generation of a large amount of precipitates at the normal temperature and the shelf life of 6 months.
Example 5
An ambient carbonated beverage and a method of making the same, comprising:
1. raw materials (1000 kg)
(1) Preparation of fermented milk
Water: 907.95 kg, skim milk powder: 63 kg, whey protein powder: 29 kg, strain: 0.05kg, the strains adopt conventional leavening agents, namely lactobacillus bulgaricus and streptococcus thermophilus in the mass ratio of 1: 2;
(2) beverage base preparation
Water: 753.12 kg, fermented milk: 175 kg, erythritol: 42 kg, xylitol: 15 kg, acesulfame potassium: 0.15 kg, sucralose: 0.08 kg, soluble soybean polysaccharide: 2.5 kg, citric acid: 0.8 kg, sodium citrate: 0.3 kg, concentrated apple juice: 5kg, carbon dioxide: 6 kg, polydimethylsiloxane emulsion: 0.05 kg.
2. Preparation method
2.1 preparation of fermented milk: the ingredients are heated to 45 ℃ by water circulation, the defatted milk powder and the whey protein powder are added, the mixture is stirred for 15min, and the mixture is kept stand and hydrated for 30min after constant volume. Preheating to 65 deg.C, homogenizing at 180bar, heating to 90 deg.C, sterilizing for 300s, cooling to 41 deg.C, inoculating, fermenting to final pH, cooling to 35 deg.C, homogenizing at 120bar, cooling to 6 deg.C, and storing.
2.2 preparation of beverage base: sequentially adding sweetener and protein stabilizer under stirring, adding fermented milk, and continuously stirring for 20 min. Fully melting an acidity regulator and fruit juice, mixing the acidity regulator and the fruit juice with feed liquid by online acid spraying, heating to 65 ℃ after constant volume, carrying out three-time homogenization under the homogenization pressure of 220bar, then carrying out ultra-high temperature sterilization at 121 ℃ for 4s, and cooling the sterilized feed liquid to 4 ℃ for temporary storage.
2.3, online inflation aseptic filling: and (3) carrying out online mixing and air-entrapping by using a carbon dioxide mixing ratio machine, wherein the feed liquid temperature is 4 ℃, the carbon dioxide pressurization pressure is 3.0bar, carrying out online inflation through a mixing pipeline, balancing for 25min in a balance tank, carrying out online bottle blowing and sterile filling, wherein the filling temperature is 6 ℃, the filling speed is 25ml/s, the pressure is released for 10s, and covering and discharging.
In the embodiment, reconstituted milk with the protein content of 4.0g/100g is prepared, the contribution ratio of the skim milk powder to the whey protein powder is 1:1, beverage base material with the protein content of 0.7g/100g is prepared by secondary ingredients, and the protein is completely provided by the fermented milk. Sweet taste is provided by sugar alcohols and high sweeteners, and a 0 sugar health orientation is achieved. The aeration quantity is 6g/kg, the carbon dioxide gas capacity of the product reaches 3.0 times, the product has full bubbles and fresh and cool taste. The product system is stable and has no generation of a large amount of precipitates at the normal temperature and the shelf life of 6 months.
Example 6
An ambient carbonated beverage and a method of making the same, comprising:
1. raw materials (1000 kg)
(1) Preparation of fermented milk
Water: 907.95 kg, skim milk powder: 63 kg, whey protein powder: 29 kg, strain: 0.05kg, the strain of the invention is the preferred type of leaven, namely lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium with the mass ratio of 1:4: 2.
(2) Beverage base preparation
Water: 865.62 kg, fermented milk: 63 kg, erythritol: 42 kg, xylitol: 15 kg, acesulfame potassium: 0.15 kg, sucralose: 0.08 kg, soluble soybean polysaccharide: 1.5 kg, citric acid: 0.8 kg, sodium citrate: 0.3 kg, concentrated apple juice: 5kg, carbon dioxide: 6.5 kg, polydimethylsiloxane emulsion: 0.05 kg.
2. Preparation method
2.1 preparation of fermented milk: the ingredients are heated to 45 ℃ by water circulation, the defatted milk powder and the whey protein powder are added, the mixture is stirred for 15min, and the mixture is kept stand and hydrated for 30min after constant volume. Preheating to 65 deg.C, homogenizing at 180bar, heating to 90 deg.C, sterilizing for 300s, cooling to 41 deg.C, inoculating, fermenting to final pH, cooling to 35 deg.C, homogenizing at 120bar, cooling to 6 deg.C, and storing.
2.2 preparation of beverage base: sequentially adding sweetener and protein stabilizer under stirring, adding fermented milk, and continuously stirring for 20 min. Fully melting an acidity regulator and fruit juice, mixing the acidity regulator and the fruit juice with feed liquid by online acid spraying, heating to 65 ℃ after constant volume, carrying out three-time homogenization under the homogenization pressure of 220bar, then carrying out ultra-high temperature sterilization at 121 ℃ for 4s, and cooling the sterilized feed liquid to 4 ℃ for temporary storage.
2.3, online inflation aseptic filling: and (3) carrying out online mixing and air-entrapping by using a carbon dioxide mixing ratio machine, wherein the feed liquid temperature is 4 ℃, the carbon dioxide pressurization pressure is 3.3bar, carrying out online inflation through a mixing pipeline, balancing for 25min in a balance tank, carrying out online bottle blowing and sterile filling, wherein the filling temperature is 6 ℃, the filling speed is 25ml/s, the pressure is released for 10s, and covering and discharging.
In the embodiment, reconstituted milk with the protein content of 4.0g/100g is prepared, the contribution ratio of the skim milk powder to the whey protein powder is 1:1, beverage base material with the protein content of 0.25g/100g is prepared by secondary ingredients, and the protein is completely provided by the fermented milk. Sweet taste is provided by sugar alcohols and high sweeteners, and a 0 sugar health orientation is achieved. The aeration quantity is 6.5g/kg, the carbon dioxide gas capacity of the product reaches 3.25 times, the product has full bubbles and fresh and cool taste. The product system is stable and has no generation of a large amount of precipitates at the normal temperature and the shelf life of 6 months.
Example 7
An ambient carbonated beverage and a method of making the same, comprising:
1. raw materials (1000 kg)
(1) Preparation of fermented milk
Water: 907.95 kg, skim milk powder: 63 kg, whey protein powder: 29 kg, strain: 0.05kg, the strain of the invention is the preferred type of leaven, namely lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium with the mass ratio of 1:4: 2.
(2) Beverage base preparation
Water: 865.12 kg, fermented milk: 63 kg, erythritol: 42 kg, xylitol: 15 kg, acesulfame potassium: 0.15 kg, sucralose: 0.08 kg, soluble soybean polysaccharide: 1.5 kg, citric acid: 0.8 kg, sodium citrate: 0.3 kg, concentrated apple juice: 5kg, carbon dioxide: 7 kg, polydimethylsiloxane emulsion: 0.05 kg.
2. Preparation method
2.1 preparation of fermented milk: the ingredients are heated to 45 ℃ by water circulation, the defatted milk powder and the whey protein powder are added, the mixture is stirred for 15min, and the mixture is kept stand and hydrated for 30min after constant volume. Preheating to 65 deg.C, homogenizing at 180bar, heating to 90 deg.C, sterilizing for 300s, cooling to 41 deg.C, inoculating, fermenting to final pH, cooling to 35 deg.C, homogenizing at 120bar, cooling to 6 deg.C, and storing.
2.2 preparation of beverage base: sequentially adding sweetener and protein stabilizer under stirring, adding fermented milk, and continuously stirring for 20 min. Fully melting an acidity regulator and fruit juice, mixing the acidity regulator and the fruit juice with feed liquid by online acid spraying, heating to 65 ℃ after constant volume, carrying out three-time homogenization under the homogenization pressure of 220bar, then carrying out ultra-high temperature sterilization at 121 ℃ for 4s, and cooling the sterilized feed liquid to 4 ℃ for temporary storage.
2.3, online inflation aseptic filling: and (3) carrying out online mixing and air-entrapping by using a carbon dioxide mixing ratio machine, wherein the feed liquid temperature is 4 ℃, the carbon dioxide pressurization pressure is 3.5bar, carrying out online inflation through a mixing pipeline, balancing for 30min in a balance tank, carrying out online bottle blowing and sterile filling, wherein the filling temperature is 6 ℃, the filling speed is 20ml/s, the pressure is released for 15s, and covering and discharging.
In the embodiment, reconstituted milk with the protein content of 4.0g/100g is prepared, the contribution ratio of the skim milk powder to the whey protein powder is 1:1, beverage base material with the protein content of 0.25g/100g is prepared by secondary ingredients, and the protein is completely provided by the fermented milk. Sweet taste is provided by sugar alcohols and high sweeteners, and a 0 sugar health orientation is achieved. The aeration quantity is 7g/kg, the carbon dioxide gas capacity of the product reaches 3.5 times, the product has rich bubbles and fresh and cool taste. The product system is stable and has no generation of a large amount of precipitates at the normal temperature and the shelf life of 6 months.
Comparative example 1
An ambient carbonated beverage and a method of making the same, comprising:
1. raw materials (1000 kg)
(1) Preparation of fermented milk
Water: 872.95 kg, skim milk powder: 127 kg, strain: 0.05kg, the strains adopt conventional leavening agents, namely lactobacillus bulgaricus and streptococcus thermophilus with the mass ratio of 1: 2;
(2) beverage base preparation
Water: 866.12 kg, fermented milk: 63 kg, erythritol: 42 kg, xylitol: 15 kg, acesulfame potassium: 0.15 kg, sucralose: 0.08 kg, soluble soybean polysaccharide: 1.5 kg, citric acid: 0.8 kg, sodium citrate: 0.3 kg, concentrated apple juice: 5kg, carbon dioxide: 6 kg, polydimethylsiloxane emulsion: 0.05 kg.
2. Preparation method
2.1 preparation of fermented milk: the ingredients are heated to 45 ℃ by water circulation, the defatted milk powder and the whey protein powder are added, the mixture is stirred for 15min, and the mixture is kept stand and hydrated for 30min after constant volume. Preheating to 65 deg.C, homogenizing at 180bar, heating to 90 deg.C, sterilizing for 300s, cooling to 41 deg.C, inoculating, fermenting to final pH, cooling to 35 deg.C, homogenizing at 120bar, cooling to 6 deg.C, and storing.
2.2 preparation of beverage base: sequentially adding sweetener and protein stabilizer under stirring, adding fermented milk, and continuously stirring for 20 min. Fully melting an acidity regulator and fruit juice, mixing the acidity regulator and the fruit juice with feed liquid by online acid spraying, heating to 65 ℃ after constant volume, carrying out three-time homogenization under the homogenization pressure of 220bar, then carrying out ultra-high temperature sterilization at 121 ℃ for 4s, and cooling the sterilized feed liquid to 4 ℃ for temporary storage.
2.3, online inflation aseptic filling: and (3) carrying out online mixing and air-entrapping by using a carbon dioxide mixing ratio machine, wherein the feed liquid temperature is 4 ℃, the carbon dioxide pressurization pressure is 3.0bar, carrying out online inflation through a mixing pipeline, balancing for 10min in a balance tank, carrying out online bottle blowing and sterile filling, wherein the filling temperature is 6 ℃, the filling speed is 30ml/s, the pressure is released for 10s, and covering and discharging.
This comparative example used skim milk powder alone to prepare reconstituted milk having a protein content of 4.0g/100g, and the secondary ingredient to prepare a beverage base having a protein content of 0.25g/100g, all of the protein being provided by the fermented milk. The aeration quantity is 6g/kg, a large amount of foam is generated in the short equilibrium time and perfusion process, and the carbon dioxide gas capacity of the product is less than 3.0 times. The defatted powder fermented milk has high turbidity and fast protein sedimentation, and a large amount of sediment is formed at the bottom of the defatted powder fermented milk after being stored for 2 months at normal temperature, and the top layer becomes clear and has obvious color difference.
Comparative example 2
An ambient carbonated beverage and a method of making the same, comprising:
1. raw materials (1000 kg)
(1) Preparation of fermented milk
Water: 891.95 kg, skim milk powder: 94 kg, whey protein powder: 14 kg, strain: 0.05kg, the strains adopt conventional leavening agents, namely lactobacillus bulgaricus and streptococcus thermophilus in the mass ratio of 1: 2;
(2) beverage base preparation
Water: 866.12 kg, fermented milk: 63 kg, erythritol: 42 kg, xylitol: 15 kg, acesulfame potassium: 0.15 kg, sucralose: 0.08 kg, soluble soybean polysaccharide: 1.5 kg, citric acid: 0.8 kg, sodium citrate: 0.3 kg, concentrated apple juice: 5kg, carbon dioxide: 6 kg, polydimethylsiloxane emulsion: 0.05 kg.
2. Preparation method
2.1 preparation of fermented milk: the ingredients are heated to 45 ℃ by water circulation, the defatted milk powder and the whey protein powder are added, the mixture is stirred for 15min, and the mixture is kept stand and hydrated for 30min after constant volume. Preheating to 65 deg.C, homogenizing at 180bar, heating to 90 deg.C, sterilizing for 300s, cooling to 41 deg.C, inoculating, fermenting to final pH, cooling to 35 deg.C, homogenizing at 120bar, cooling to 6 deg.C, and storing.
2.2 preparation of beverage base: sequentially adding sweetener and protein stabilizer under stirring, adding fermented milk, and continuously stirring for 20 min. Fully melting an acidity regulator and fruit juice, mixing the acidity regulator and the fruit juice with feed liquid by online acid spraying, heating to 65 ℃ after constant volume, carrying out three-time homogenization under the homogenization pressure of 220bar, then carrying out ultra-high temperature sterilization at 121 ℃ for 4s, and cooling the sterilized feed liquid to 4 ℃ for temporary storage.
2.3, online inflation aseptic filling: and (3) carrying out online mixing and air-entrapping by using a carbon dioxide mixing ratio machine, wherein the feed liquid temperature is 4 ℃, the carbon dioxide pressurization pressure is 3.0bar, carrying out online inflation through a mixing pipeline, balancing for 20min in a balance tank, carrying out online bottle blowing and sterile filling, wherein the filling temperature is 6 ℃, the filling speed is 50ml/s, the pressure is released for 10s, and covering and discharging.
The comparative example uses the skim milk powder and the whey protein powder to prepare the reconstituted milk with the protein content of 4.0g/100g, the protein ratio is out of the protection range of the patent, and the contribution ratio of the skim milk powder to the whey protein powder is 3: 1. The secondary ingredient prepared the beverage base with a protein content of 0.25g/100g, the protein being provided entirely by the fermented milk. The aeration quantity is 6g/kg, and because the filling speed is high, a large amount of foam is generated in the filling process, and the carbon dioxide gas capacity of the product is less than 3.0 times. The product is stored for 3 months at normal temperature, a large amount of precipitate is formed at the bottom, the top layer becomes clear, and obvious color difference appears.
Comparative example 3
An ambient carbonated beverage and a method of making the same, comprising:
1. raw materials (1000 kg)
(1) Preparation of fermented milk
Water: 921.95 kg, skim milk powder: 40 kg, whey protein powder: 38 kg, strain: 0.05kg, the strains adopt conventional leavening agents, namely lactobacillus bulgaricus and streptococcus thermophilus in the mass ratio of 1: 2;
(2) beverage base preparation
Water: 866.12 kg, fermented milk: 63 kg, erythritol: 42 kg, xylitol: 15 kg, acesulfame potassium: 0.15 kg, sucralose: 0.08 kg, soluble soybean polysaccharide: 1.5 kg, citric acid: 0.8 kg, sodium citrate: 0.3 kg, concentrated apple juice: 5kg, carbon dioxide: 6 kg, polydimethylsiloxane emulsion: 0.05 kg.
2. Preparation method
2.1 preparation of fermented milk: the ingredients are heated to 45 ℃ by water circulation, the defatted milk powder and the whey protein powder are added, the mixture is stirred for 15min, and the mixture is kept stand and hydrated for 30min after constant volume. Preheating to 65 deg.C, homogenizing at 180bar, heating to 90 deg.C, sterilizing for 300s, cooling to 41 deg.C, inoculating, fermenting to final pH, cooling to 35 deg.C, homogenizing at 120bar, cooling to 6 deg.C, and storing.
2.2 preparation of beverage base: sequentially adding sweetener and protein stabilizer under stirring, adding fermented milk, and continuously stirring for 20 min. Fully melting an acidity regulator and fruit juice, mixing the acidity regulator and the fruit juice with feed liquid by online acid spraying, heating to 65 ℃ after constant volume, carrying out three-time homogenization under the homogenization pressure of 220bar, then carrying out ultra-high temperature sterilization at 121 ℃ for 4s, and cooling the sterilized feed liquid to 4 ℃ for temporary storage.
2.3, online inflation aseptic filling: and (3) carrying out online mixing and air-entrapping by using a carbon dioxide mixing ratio machine, wherein the feed liquid temperature is 4 ℃, the carbon dioxide pressurization pressure is 3.0bar, carrying out online inflation through a mixing pipeline, balancing for 20min in a balance tank, carrying out online bottle blowing and sterile filling, wherein the filling temperature is 6 ℃, the filling speed is 30ml/s, the pressure is released for 5s, and covering and discharging.
The comparative example uses the skim milk powder and the whey protein powder to prepare the reconstituted milk with the protein content of 4.0g/100g, the protein ratio is out of the protection range of the patent, and the contribution ratio of the skim milk powder to the whey protein powder is 1: 2. The whey protein powder has higher content, the acidity rises slowly under the same fermentation condition, and the water-milk separation phenomenon occurs at the later stage of fermentation. The secondary ingredient prepared the beverage base with a protein content of 0.25g/100g, the protein being provided entirely by the fermented milk. The aeration quantity is 6g/kg, the pressure release time is short, a small amount of foam overflows when the cover is separated from the screw cap, and the pollution risk is caused. The final product has high clarity and improved stability, but the whey protein has heavier astringency than the high-yield product, weaker fermentation flavor and poorer overall taste.
Comparative example 4
An ambient carbonated beverage and a method of making the same, comprising:
1. raw materials (1000 kg)
(1) Preparation of fermented milk
Water: 907.95 kg, skim milk powder: 63 kg, whey protein powder: 29 kg, strain: 0.05kg, the strains adopt conventional leavening agents, namely lactobacillus bulgaricus and streptococcus thermophilus in the mass ratio of 1: 2;
(2) beverage base preparation
Water: 866.12 kg, fermented milk: 63 kg, erythritol: 42 kg, xylitol: 15 kg, acesulfame potassium: 0.15 kg, sucralose: 0.08 kg, soluble soybean polysaccharide: 1.5 kg, citric acid: 0.8 kg, sodium citrate: 0.3 kg, concentrated apple juice: 5kg, carbon dioxide: 6 kg, polydimethylsiloxane emulsion: 0.05 kg.
2. Preparation method
2.1 preparation of fermented milk: the ingredients are heated to 45 ℃ by water circulation, the defatted milk powder and the whey protein powder are added, the mixture is stirred for 15min, and the mixture is kept stand and hydrated for 30min after constant volume. Preheating to 65 deg.C, homogenizing at 180bar, heating to 90 deg.C, sterilizing for 300s, cooling to 41 deg.C, inoculating, fermenting to final pH, cooling to 35 deg.C, homogenizing at 120bar, cooling to 6 deg.C, and storing.
2.2 preparation of beverage base: sequentially adding sweetener and protein stabilizer under stirring, adding fermented milk, and continuously stirring for 20 min. Fully melting an acidity regulator and fruit juice, mixing the acidity regulator and the fruit juice with feed liquid by online acid spraying, heating to 65 ℃ after constant volume, carrying out three times of homogenization under the homogenization pressure of 220bar, then carrying out ultra-high temperature sterilization at 121 ℃ for 4s, and cooling the sterilized feed liquid to 10 ℃ for temporary storage.
2.3, online inflation aseptic filling: and (3) carrying out online mixing and air-entrapping by using a carbon dioxide mixing ratio machine, wherein the feed liquid temperature is 10 ℃, the carbon dioxide pressurization pressure is 3.5bar, carrying out online air-entrapping through a mixing pipeline, carrying out aseptic filling on online bottle blowing, the filling temperature is 12 ℃, the filling speed is 20ml/s, the pressure is released for 15s, and covering and discharging the bottle.
In the embodiment, reconstituted milk with the protein content of 4.0g/100g is prepared, the contribution ratio of the skim milk powder to the whey protein powder is 1:1, beverage base material with the protein content of 0.25g/100g is prepared by secondary ingredients, and the protein is completely provided by the fermented milk. The aeration temperature is 10 ℃, the air-water balance is not carried out, the filling temperature is 12 ℃, a large amount of foam overflows when the foam is separated, the loss of feed liquid is caused, and the carbon dioxide gas capacity of the product is less than 3.5 times.
Test method
The finished products in the above examples and comparative examples are adopted for detection, and the detection method and the detection result are as follows:
the pH value of the fermented milk was measured using a pH meter.
The fermentation lactic acid degree is measured according to GB 5009.239.
And analyzing the texture characteristics of the yogurt by using a texture analyzer. Testing parameters: the test probe selects a 30mm diameter probe, and the test speed is as follows: 1.00mm/sec, distance: 25mm, trigger force: 5.0 g. And obtaining the data of the uniformity index, the firmness and the consistency by a texture analyzer.
And detecting the particle size of the fermented milk by using a laser particle size analyzer. Testing parameters: and adding the sample to be tested into a sample cell of a laser particle size analyzer, wherein the sample loading amount reaches 40%, and starting testing.
Selecting 50 consumers for carrying out the sensory attribute test of the fermented milk, wherein the evaluation indexes of the appropriateness comprise: the characteristic aroma, the taste of the yogurt, the granular sensation and the aftertaste degree are represented by numbers. Wherein 1 represents-very weak; 2 represents-weaker; 3 represents-just suitable; 4 represents-stronger; and 5 represents an extremely strong one, and the results of the above tests were statistically analyzed, and the analysis results are shown in tables 1 and 2 below.
TABLE 1
TABLE 2
From the test results in table 1 above, it can be seen that comparative example 1 employs single skim milk powder recovery for fermentation, the same fermentation end point pH value, the product acidity is higher, the protein acid denaturation degree is higher, the protein is easy to form insoluble coagulated particles, the texture detection homogeneity index is high, the sensory particle feeling is strong, and the yogurt particle size is larger.
The application optimizes the proportion of the reconstituted milk protein, the proportion of the protein in the skim milk powder and the whey protein powder in the embodiments 1 to 3 is 1-2:1, and the homogeneity index can be known as follows: the fermented milk prepared by the formula has the advantages of fine texture state, high texture firmness and consistency, good curd state and no water precipitation. The particle size of the fermented milk is significantly reduced compared to the fully skimmed milk powder fermented milk. The embodiment 6 is a preferable scheme, the compound strain is further protected, and the compound bifidobacterium can generate extracellular polysaccharide in the later fermentation period, so that the milk texture can be enhanced, the yogurt quality can be improved, and the characteristic aroma of the fermented milk can be improved.
As can be seen from the results of stability analysis, particle size analysis and shelf life observation in tables 1 and 2, the optimization of the reconstituted milk protein ratio and the product process can effectively improve the particle size and the system stability of the final product, the average particle size of the product prepared by the traditional skim milk powder fermented milk is larger than 1 μm, the shelf life of the product is unstable, insoluble dead precipitate is easily formed, and the sensory quality of the product is influenced. By optimizing the formula of the raw materials and optimizing the aeration process, the gas capacity and shelf life stability of the product can be improved by controlling key points, and meanwhile, better mouthfeel can be provided.
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 (12)
1. The normal-temperature carbonated beverage comprises fermented milk, a food additive and carbon dioxide, and is characterized in that the fermented milk comprises the following raw materials: 50-100 parts of skim milk powder, 10-40 parts of protein powder and 0.03-0.05 part of strain; the end point acidity of the fermented milk is 4.20-4.40; the content of protein in the normal-temperature carbonated beverage is 2.0-7.0g/kg, and the average particle size of particles in the normal-temperature carbonated beverage is less than 1 mu m.
2. A normal temperature carbonated beverage as claimed in claim 1, wherein the protein content in the skim milk powder is greater than 32%, and the protein content in the protein powder is greater than 70%; the mass ratio of the defatted milk powder to the protein in the protein powder is 1-2: 1; the average particle size of particles in the normal-temperature carbonated beverage is less than 0.6 mu m, and the average particle size of particles in the fermented milk is less than 15 mu m.
3. An ambient carbonated beverage in accordance with claim 1 or 2, wherein said food additive comprises at least one of a sweetener, an acidity regulator, a protein stabilizer, and a fruit juice, 50 to 90 parts by weight of the sweetener, 0.3 to 2 parts by weight of the acidity regulator, 1 to 3 parts by weight of the protein stabilizer, and 1 to 10 parts by weight of the fruit juice;
60-180 parts of fermented milk and 6-8 parts of carbon dioxide.
4. The ambient carbonated beverage according to claim 3, wherein the sweetener comprises one or more of xylitol, erythritol, stevioside, glucosyl stevioside, mogroside, sucralose and acesulfame potassium; the acidity regulator comprises one or more of citric acid, lactic acid, sodium citrate, sodium tripolyphosphate and sodium bicarbonate; the protein stabilizer is soluble soybean polysaccharide; the juice is a clear concentrated juice.
5. An ambient carbonated beverage according to any one of claims 1 to 4 wherein said bacterial species comprise one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, lactococcus lactis subsp lactis, lactococcus lactis subsp cremoris, lactococcus lactis diacetyl subsp lactis, Bifidobacterium, Lactobacillus plantarum, and Lactobacillus helveticus.
6. An ambient carbonated beverage in accordance with claim 5, wherein said bacterial species comprise Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium in a mass ratio of 1:4: 2.
7. A preparation method of a normal-temperature carbonated beverage is characterized by comprising the following steps:
preparing reconstituted milk: adding water 4-6 times of the weight of the raw material into 50-100 parts of the raw material skim milk powder and 10-40 parts of the protein powder, homogenizing for the first time, sterilizing for the first time, and cooling to a fermentation temperature to prepare reconstituted milk;
preparation of fermented milk: adding 0.03-0.05 weight part of strain into the recovered milk, fermenting until the pH value reaches 4.20-4.40, demulsifying, cooling, homogenizing for the second time, and making into fermented milk;
secondary burdening: mixing the food additive and the fermented milk to prepare a feed liquid, and carrying out third homogenization and second sterilization on the feed liquid to ensure that the average particle size of particles in the feed liquid is less than 1 mu m;
inflation and fusion: filling carbon dioxide into the feed liquid to obtain a finished product; the content of protein in the finished product is 2.0-7.0 g/kg.
8. The method as claimed in claim 7, wherein the temperature for the first homogenization is 62-65 ℃, and the pressure for the first homogenization is 160-180 bar;
the temperature during the second homogenization is 34-36 ℃, and the pressure during the second homogenization is 120-140 bar;
the temperature for the third homogenization is 62-65 ℃, and the pressure for the third homogenization is 200-220 bar.
9. The method according to claim 7 or 8, characterized in that the first sterilization is a pasteurization; the second sterilization is high-temperature sterilization, the sterilization temperature is 121 +/-2 ℃, and the sterilization time is 4 s.
10. The method according to claim 7 or 8, wherein in the aeration fusion step, the feed liquid is cooled to 0-4 ℃, the carbon dioxide is pressurized to 3.0-3.5bar, the feed liquid and the carbon dioxide are mixed through a section of mixing pipeline of 30-50cm, and the mixture is balanced for 15-30min to prepare the finished product.
11. The method according to any one of claims 7 to 10, wherein the finished product is filled aseptically at a filling temperature of 4 to 6 ℃, a filling speed of 20 to 30ml/s, and a pressure release time of 10 to 15 s.
12. The method according to any one of claims 7 to 11, wherein in the preparation process of the reconstituted milk, the temperature of the water added to the raw materials is 40-45 ℃, the stirring time is 10-15min, and the standing hydration time is 30 min; the temperature of the fermentation of the reconstituted milk is 41 +/-1 ℃.
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| CN115843952A (en) * | 2023-02-28 | 2023-03-28 | 元气森林(北京)食品科技集团有限公司 | Carbonated beverage, preparation method thereof, composition for improving gas-holding property of carbonated beverage and method for improving gas-holding property of carbonated beverage |
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