CN114128761A - Method for preparing zero-sugar and zero-fat lactobacillus beverage and lactobacillus beverage - Google Patents
Method for preparing zero-sugar and zero-fat lactobacillus beverage and lactobacillus beverage Download PDFInfo
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- CN114128761A CN114128761A CN202010923260.1A CN202010923260A CN114128761A CN 114128761 A CN114128761 A CN 114128761A CN 202010923260 A CN202010923260 A CN 202010923260A CN 114128761 A CN114128761 A CN 114128761A
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- water
- milk
- lactic acid
- browning
- sugar
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 30
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 28
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 38
- 230000001954 sterilising effect Effects 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 21
- 108010059881 Lactase Proteins 0.000 claims abstract description 21
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 21
- 229940116108 lactase Drugs 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 16
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 15
- 239000003765 sweetening agent Substances 0.000 claims abstract description 15
- 239000000337 buffer salt Substances 0.000 claims abstract description 14
- 239000003381 stabilizer Substances 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 13
- 235000020122 reconstituted milk Nutrition 0.000 claims abstract description 13
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 62
- 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
- 239000004310 lactic acid Substances 0.000 claims description 31
- 235000014655 lactic acid Nutrition 0.000 claims description 31
- 235000015140 cultured milk Nutrition 0.000 claims description 26
- 241000894006 Bacteria Species 0.000 claims description 19
- 239000000499 gel Substances 0.000 claims description 19
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 18
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 17
- 239000008101 lactose Substances 0.000 claims description 17
- 235000015165 citric acid Nutrition 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 102000014171 Milk Proteins Human genes 0.000 claims description 10
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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 9
- 239000004386 Erythritol Substances 0.000 claims description 9
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- 235000019414 erythritol Nutrition 0.000 claims description 9
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- 239000001509 sodium citrate Substances 0.000 claims description 9
- 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 9
- 235000019408 sucralose Nutrition 0.000 claims description 9
- 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 9
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 8
- 229960004998 acesulfame potassium Drugs 0.000 claims description 8
- 239000000619 acesulfame-K Substances 0.000 claims description 8
- 238000000354 decomposition reaction Methods 0.000 claims description 8
- 235000013325 dietary fiber Nutrition 0.000 claims description 8
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 235000013861 fat-free Nutrition 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 3
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- 229920001202 Inulin Polymers 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
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- 235000019425 dextrin Nutrition 0.000 claims description 3
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 3
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 3
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 3
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 3
- 229940029339 inulin Drugs 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 229930189775 mogroside Natural products 0.000 claims description 3
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 235000019202 steviosides Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 239000004383 Steviol glycoside Substances 0.000 claims 1
- 230000001580 bacterial effect Effects 0.000 claims 1
- 230000015556 catabolic process Effects 0.000 claims 1
- 238000006731 degradation reaction Methods 0.000 claims 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims 1
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- 239000000047 product Substances 0.000 description 17
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- 230000000052 comparative effect Effects 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 239000002068 microbial inoculum Substances 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
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- 210000004080 milk Anatomy 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 230000006920 protein precipitation Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 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 description 2
- 230000004075 alteration Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 229940013618 stevioside Drugs 0.000 description 2
- 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 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- SYPAAUOZTIBVHX-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;2-hydroxypropanoic acid Chemical compound CC(O)C(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O SYPAAUOZTIBVHX-UHFFFAOYSA-N 0.000 description 1
- 239000004267 EU approved acidity regulator Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
- A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a method for preparing a zero-sugar and zero-fat lactobacillus beverage and the lactobacillus beverage. The method comprises the following steps: dissolving the protein powder, the skim milk powder and the lactase in water to obtain reconstituted milk; heating the reconstituted milk, performing browning sterilization and browning; adding a leaven into the brown material liquid for fermentation; dissolving a stabilizer, buffer salt, a sweetening agent and sugar alcohol in water to obtain a water gel solution; mixing the fermented feed liquid and the water gel solution according to a certain proportion to obtain mixed feed liquid; and (3) homogenizing the mixed material liquid and carrying out ultrahigh temperature sterilization treatment. The lactobacillus beverage has zero sugar and fat, and has unique Maillard flavor and color.
Description
Technical Field
The invention belongs to the field of food manufacturing, and particularly relates to a method for preparing a zero-sugar and zero-fat lactobacillus beverage and the lactobacillus beverage prepared by the method.
Background
The lactobacillus beverage is prepared by taking fresh milk or reconstituted milk as a main raw material, fermenting or not fermenting under the action of a leavening agent and adding water and a proper auxiliary agent. Brown lactic acid bacteria drinks are a popular beverage variety at present, and the drinks have brown color by performing browning treatment in the production process of the lactic acid bacteria drinks.
With the increasing health awareness of consumers, there is an increasing demand for low-sugar, low-fat, and even zero-sugar, zero-fat foods. The lactobacillus beverage without sugar and fat has the characteristics of health and unique taste, and is deeply concerned by people.
Disclosure of Invention
The invention aims to provide a method for preparing a zero-sugar and zero-fat lactobacillus beverage, which is characterized in that lactase is added in a fermentation step to decompose lactose and perform browning treatment to consume glucose, so that the zero-sugar and zero-fat lactobacillus beverage is prepared.
According to one aspect of the present invention, there is provided a method of preparing a sugar-free, fat-free lactic acid bacteria beverage comprising the steps of:
lactose decomposition step: dissolving the protein powder, the skim milk powder and the lactase in water to obtain reconstituted milk;
browning step: heating the reconstituted milk, performing browning sterilization and browning;
a fermentation step: adding a leaven into the brown material liquid for fermentation;
preparing a water gel solution: dissolving a stabilizer, buffer salt, a sweetening agent and sugar alcohol in water to obtain a water gel solution;
the material preparation step: mixing the fermented feed liquid and the water gel solution according to a certain proportion to obtain mixed feed liquid;
ultra-high temperature sterilization step: and (3) homogenizing the mixed material liquid and carrying out ultrahigh temperature sterilization treatment.
Further, the fermentation step is carried out at 42-44 ℃ for 6-10 hours, and the fermentation agent is a mixed microbial inoculum of lactobacillus bulgaricus and streptococcus thermophilus.
Further, the lactose decomposition step comprises dissolving the protein powder, the skim milk powder and the lactase in water at 40-45 deg.C, standing and keeping the temperature for 50-70 min, and homogenizing at 30/180 bar.
Further, the browning step comprises the step of browning and sterilizing the reconstituted milk at 95-98 ℃ for 1.5-2.5 h.
Further, the preparation of the aqueous gel solution is carried out in hot water at 60-65 ℃. Preferably, the preparation of the aqueous gel solution further comprises the addition of dietary fibres selected from one or more of polydextrose, resistant dextrin, fructooligosaccharides, galactooligosaccharides and inulin.
Further, the stabilizer is selected from one or more of pectin, soybean polysaccharide, carboxymethyl cellulose and agar, the sweetener is selected from one or more of sucralose, acesulfame potassium, stevioside and mogroside, the buffer salt is selected from one or more of sodium citrate, disodium hydrogen phosphate, sodium tripolyphosphate and sodium hexametaphosphate, and the sugar alcohol is selected from one or more of erythritol, maltitol and xylitol.
Further, before the ultra-high temperature sterilization step, adding an acidity regulator to the mixed material liquid, wherein the acidity regulator is selected from one or more of malic acid, citric acid and lactic acid.
Further, the ultra-high temperature sterilization step comprises homogenizing at 40/200bar at 60-65 deg.C, and ultra-high temperature sterilizing at 121 deg.C for 4-6 s.
According to another aspect of the present invention, there is provided a sugar-free, fat-free lactic acid bacteria beverage made according to the above process. Preferably, based on the total mass of the lactobacillus beverage, the raw materials of the lactobacillus beverage comprise the following components: 18-30% of fermented milk, 0.5-4.0% of erythritol, 0-4.0% of maltitol, 0.25-0.45% of pectin, 0.1-0.6% of soybean polysaccharide, 0.5-2.0% of polydextrose, 0-0.3% of citric acid, 0-0.3% of lactic acid, 0-0.16% of sodium citrate, 0.005-0.015% of sucralose, 0.005-0.03% of acesulfame potassium and the balance of water.
Further, based on the total mass of the fermented milk, the raw materials of the fermented milk comprise the following components: 2.5-5.0% of milk protein powder, 4.0-8.0% of skimmed milk powder and 0.02-0.04% of lactase.
According to the method, on one hand, lactose in the fermented milk is decomposed into glucose and galactose by adding lactase, and then browning is carried out to consume the glucose generated by the lactose decomposition, and meanwhile, the unique Maillard flavor and color are endowed to the beverage. Meanwhile, the collocation of the sweetening agent and the sugar alcohol is adjusted, so that the product obtains natural sweet and sour feeling.
Detailed Description
Technical features, objects and advantages of the present invention will be more clearly understood and appreciated by those skilled in the art. It should be understood that the following detailed description is merely exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.
The invention provides a method for preparing a zero-sugar and zero-fat lactobacillus beverage, which comprises the following steps:
lactose decomposition step: dissolving the protein powder, the skim milk powder and the lactase in water, hydrating the milk powder, and decomposing lactose in a system to obtain reconstituted milk;
browning step: heating the reconstituted milk, performing browning sterilization and browning;
a fermentation step: adding a leaven into the brown material liquid, and fermenting to obtain fermented milk;
preparing a water gel solution: dissolving a stabilizer, buffer salt, a sweetening agent and sugar alcohol in water to obtain a water gel solution;
the material preparation step: mixing the fermented feed liquid (fermented milk) with the water gel solution according to a certain proportion to obtain mixed feed liquid;
ultra-high temperature sterilization step: and (3) homogenizing the mixed material liquid and carrying out ultrahigh temperature sterilization treatment.
In the lactose decomposition step, the protein powder is preferably milk protein powder. The content of the fermented milk may be 18-30%, preferably 20-25%, more preferably 23% based on the total mass of the lactic acid bacteria drink. Wherein, based on the total mass of the fermented milk, the dosage of the protein powder can be 2.5-5.0%, preferably 3.0-4.5%, the dosage of the skimmed milk powder can be 3.0-7.0%, preferably 4.0-6.0%, and the dosage of the lactase can be 0.02-0.04%, preferably 0.03%. Fully dissolving the protein powder, the skim milk powder and the lactase at 40-45 ℃, then preferably standing at 45 ℃, preserving the temperature for 60 minutes, decomposing lactose, and then homogenizing under the condition of 30/180bar to obtain the reconstituted milk.
Heating the reconstituted milk to 95-98 ℃, preferably browning and sterilizing at 96 ℃, and browning for 1.5-2.5 h.
In the step of lactose decomposition and browning, the lactose in the recovered milk can be consumed just in the browning process by the mixing proportion of the protein powder, the skim milk powder and the lactase, the temperature control in the lactose decomposition process and the temperature control in the browning process, so that the non-saccharification of the lactobacillus beverage is realized. Through browning treatment, unique Maillard flavor and color are endowed to the product.
In the method, the emulsion after browning is cooled to 42-44 ℃, fermentation strains are added, fermentation is carried out for 6-10 hours, and the fermentation is stopped when the titration acidity of the feed liquid is 85-115 DEG T. Demulsifying the fermented milk at 150/30bar, homogenizing, and cooling. The leaven used in the fermentation step can be a mixed microbial inoculum of lactobacillus bulgaricus and streptococcus thermophilus, and the addition amount can be 50-200U.
In the preparation of the above aqueous colloidal solution, the stabilizer, buffer salt, sweetener, sugar alcohol and optionally dietary fiber are dissolved in water, preferably hot water at 60-65 deg.C. And cooling the prepared aqueous gel solution for later use after the aqueous gel solution is fully dissolved.
Wherein the stabilizer is selected from one or more of pectin, soybean polysaccharide, carboxymethyl cellulose and agar, preferably pectin and soybean polysaccharide at a mass ratio of (2.5-4.5) to (2-6). The stabilizer may be used in an amount of 0.45 to 1.05%, preferably 0.6 to 0.95%, based on the total weight of the lactic acid bacteria beverage.
The sweetener is one or more selected from sucralose, acesulfame potassium, stevioside and mogroside, and preferably sucralose and acesulfame potassium in a mass ratio of (0.05-0.15) to (0.05-0.3). The total amount of sweetener may be 0.01-0.045%, preferably 0.03%, based on the total weight of the lactic acid bacteria drink.
The buffer salt is one or more selected from sodium citrate, disodium hydrogen phosphate, sodium tripolyphosphate and sodium hexametaphosphate, preferably sodium citrate. The total amount of buffer salt may be 0-0.16% based on the total weight of the lactic acid bacteria beverage. The buffer salt and the stabilizer act together, so that the good stability of the lactobacillus beverage is maintained.
The sugar alcohol is selected from one or more of erythritol, maltitol and xylitol, preferably erythritol and maltitol in a mass ratio of (0.5-4.0) to (0-4.0). The total amount of sugar alcohol may be 0.5-8.0%, preferably 2.5-6.0%, more preferably 4.5%, based on the total weight of the lactic acid bacteria beverage. The sugar alcohol with the dosage is added, so that the taste of the lactobacillus beverage after sugar-free treatment can be improved.
In the method, the milk protein powder and the lactase are used, so that the lactose content in the system is reduced, the addition of other sugar and the matching of sugar alcohol and a sweetening agent are avoided, and the product is sour and sweet even if sugar is not added.
The aqueous gel solution may further comprise dietary fibres, for example one or more of polydextrose, resistant dextrin, fructooligosaccharides, galactooligosaccharides and inulin, preferably polydextrose. The total amount of dietary fibre may be 0.5-2.0%, preferably 1.5%, based on the total weight of the lactic acid bacteria beverage.
In the step of material preparation, the fermented feed liquid and the water gel solution are mixed according to the requirements of the required product to obtain the mixed feed liquid.
Optionally, an acidity regulator is further added to the mixed liquor to give the product a suitable sweet-sour ratio. Usable acidity regulators include one or more of malic acid, citric acid, and lactic acid, preferably citric acid and lactic acid in a mass ratio of (0-3) to (0-3), more preferably an aqueous solution of citric acid-lactic acid in a mass percentage of 10% (citric acid: lactic acid ═ 1:3, mass ratio). The amount of the acidity regulator may be 0-0.4% based on the total weight of the lactic acid bacteria beverage.
Optionally, a proper amount of essence can be added into the feed liquid to meet the special fragrance requirement.
The ultra-high temperature sterilization step comprises homogenizing the mixed solution at 40/200bar at 60-65 deg.C, and ultra-high temperature sterilizing at 121 deg.C for 4-6 s.
The invention also provides the sugar-free and fat-free lactobacillus beverage prepared by the method.
In particular, the sugar-free, fat-free lactic acid bacteria drink according to the invention comprises fermented milk (including protein and skim milk powder, lactase), stabilizers, buffer salts, sweeteners, sugar alcohols and optionally dietary fibres. Preferably, the raw materials of the lactobacillus beverage comprise the following components: 18-30% of fermented milk (wherein, based on the total mass of the fermented milk, the raw materials of the fermented milk comprise 2.5-5.0% of milk protein powder, 3.0-7.0% of skimmed milk powder, 0.02-0.04% of lactase, 0.5-4.0% of erythritol, 0-4.0% of maltitol, 0.25-0.45% of pectin, 0.1-0.6% of soybean polysaccharide, 0.5-2.0% of polydextrose, 0-0.3% of citric acid, 0-0.3% of lactic acid, 0-0.16% of sodium citrate, 0.005-0.015% of sucralose, 0.005-0.03% of acesulfame potassium and the balance of water.
In conclusion, the lactobacillus beverage according to the invention uses the milk protein powder to reduce the lactose content in the system; using lactase for reducing lactose content in the system and producing glucose for browning treatment; the product has a coordinated sweet-sour ratio by using a specific sweetener combination and sugar alcohol collocation, combining an acidity regulator and an optional essence combination; the combination of the stabilizing agent and the buffer salt is used for ensuring the shelf life stability of the product and simultaneously ensuring the smooth and fresh taste of the product.
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.
The methods used in the following examples are conventional methods unless otherwise specified, and the reagents used are commercially available reagents unless otherwise specified.
Examples
Example 1
The raw materials of the lactobacillus beverage comprise the following components: fermented milk 20% (wherein, based on the total mass of the fermented milk, the raw materials of the fermented milk include 4.0% of milk protein powder, 4.0% of skim milk powder, 0.04% of lactase, 1.0% of erythritol, 3.0% of maltitol, 0.4% of pectin, 0.4% of soybean polysaccharide, 2.0% of polydextrose, 0.04% of citric acid, 0.12% of lactic acid, 0.1% of sodium citrate, 0.007% of sucralose, 0.015% of acesulfame potassium, 200U of a mixed microbial inoculum of lactobacillus bulgaricus and streptococcus thermophilus, and the balance of water.
The preparation method of the lactobacillus beverage comprises the following steps:
1) preparing fermented milk: weighing the milk protein powder and the skim milk powder according to the addition amount of the formula, adding lactase, and fully dissolving in water at 45 ℃. Standing at 45 deg.C and maintaining for 60 min, and homogenizing under 30/180 bar. Browning and sterilizing at 95 ℃ for 2.5 h. Cooling the browned feed liquid to 44 ℃, adding the strain for fermentation for 9 hours, demulsifying the fermented milk, homogenizing at 150/30bar, and cooling for later use.
2) Preparing a water gel solution: heating the ingredient water to 65 ℃, mixing the stabilizer, the buffer salt, the sweetener, the sugar alcohol and the dietary fiber, fully dispersing and dissolving, and cooling for later use.
3) The above feed liquids 1) and 2) were stirred and mixed.
4) Mixing lactic acid and citric acid according to the ratio of 3:1 to prepare 10 percent acid solution, and adding the acid solution into the feed liquid prepared in the step 3) according to a proper addition amount to obtain mixed feed liquid.
5) Ultra-high temperature sterilization: homogenizing the mixed solution at 65 deg.C and 40/200bar, sterilizing at 121 deg.C for 4s, and storing at room temperature.
Example 2
The raw materials of the lactobacillus beverage comprise the following components: 30% of fermented milk (wherein, based on the total mass of the fermented milk, the raw materials of the fermented milk comprise 2.5% of milk protein powder, 5.0% of skim milk powder, 0.025% of lactase, 4.0% of erythritol, 1.0% of maltitol, 0.25% of pectin, 0.6% of soybean polysaccharide, 0.5% of polydextrose, 0.05% of citric acid, 0.15% of lactic acid, 0.05% of sodium citrate, 0.01% of sucralose, 0.01% of acesulfame potassium, 50U of mixed microbial inoculum of lactobacillus bulgaricus and streptococcus thermophilus, and the balance of water.
The preparation method of the lactobacillus beverage comprises the following steps:
1) preparing fermented milk: weighing the milk protein powder and the skim milk powder according to the addition amount of the formula, adding lactase, and fully dissolving in water at 40 ℃. Standing at 40 deg.C and maintaining for 60 min, and homogenizing under 30/180 bar. Browning and sterilizing at 98 ℃ for 1.5 h. Cooling the browned feed liquid to 42 ℃, adding the strain for fermenting for 10 hours, demulsifying the fermented milk, homogenizing at 150/30bar, and cooling for later use.
2) Preparing a water gel solution: heating the ingredient water to 60 ℃, mixing the stabilizer, the buffer salt, the sweetener, the sugar alcohol and the dietary fiber, fully dispersing and dissolving, and cooling for later use.
3) The above feed liquids 1) and 2) were stirred and mixed.
4) Preparing acid liquor with the concentration of 10% by using lactic acid and citric acid according to the proportion of 3:1, and adding the acid liquor and the citric acid liquor into the feed liquor prepared in the step 3) according to a proper addition amount to obtain mixed feed liquor.
5) Ultra-high temperature sterilization: homogenizing the mixed solution at 60 deg.C and 40/200bar, sterilizing at 121 deg.C for 4s, and storing at room temperature.
Comparative example 1
Yili Yongyi low-sugar lactic acid bacteria beverage is taken as a comparative example.
The products of examples 1 to 2 and comparative example 1 were used as test samples, and the samples were placed at ordinary temperature (about 25 ℃ C.) and observed every month. The method mainly observes the tissue states of the sample in different storage periods, including fat floating, protein precipitation, water precipitation and the like, and measures the floating amount and the precipitation amount of the sample. Centrifuging a certain amount of sample, directly measuring the amount of the precipitate and the amount of water by a difference method, and calculating the proportion of the precipitate and the water so as to reflect the protein precipitation and water precipitation conditions; the floating of the fat was observed by visual observation and measurement of the thickness of the fat to investigate the stability of the lactic acid bacteria beverage. The results of the experiments are reported in table 1 below.
TABLE 1 stability test results (25 ℃ C.)
As can be seen from the experimental results in Table 1, the products of examples 1 and 2 of the present invention have the same stability as that of comparative example 1, and have longer shelf life without unacceptable phenomena of water precipitation and protein precipitation in 8-month shelf life; is beneficial to the popularization and the sale of products and completely meets the market demand.
The lactobacillus drinks of the examples 1 and 2 are taken as taste test samples to carry out taste and flavor tasting experiments, the tasting population is 300 (men and women at the age of 20-32 are screened according to the ratio of 4: 6), the examples and the ratio are tasted respectively, the products are evaluated and scored according to the flavor, the taste, the nutritional value and the preference degree of the products by adopting an anonymous scoring system, each item is full of 10 points, the score is high, the effect is good, and the product is generally evaluated whether the product is liked or not. The results of the experiments are reported in table 2 below.
TABLE 2 taste and flavor test results
As can be seen from the experimental results in Table 2, the products of examples 1 and 2 of the present invention have insignificant differences in taste and flavor from those of comparative example 1, and the products of examples 1 and 2 of the present invention are also superior to comparative example 1 in nutritional indexes.
The foregoing is only a preferred embodiment of the present invention. It will be appreciated that various modifications, combinations, alterations, and substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, alterations and substitutions are also to be understood as being included within the scope of the invention as claimed.
Claims (12)
1. A method for preparing a zero-sugar and zero-fat lactobacillus beverage is characterized by comprising the following steps:
lactose decomposition step: dissolving the protein powder, the skim milk powder and the lactase in water to obtain reconstituted milk;
browning step: heating the reconstituted milk, performing browning sterilization and browning;
a fermentation step: adding a leaven into the brown material liquid for fermentation;
preparing a water gel solution: dissolving a stabilizer, buffer salt, a sweetening agent and sugar alcohol in water to obtain a water gel solution;
the material preparation step: mixing the fermented feed liquid and the water gel solution according to a certain proportion to obtain mixed feed liquid;
ultra-high temperature sterilization step: and (3) homogenizing the mixed material liquid and carrying out ultrahigh temperature sterilization treatment.
2. The method according to claim 1, wherein the fermentation step is performed at 42-44 ℃ for 6-10 hours, and the fermentation agent is a mixed bacterial agent of lactobacillus bulgaricus and streptococcus thermophilus.
3. The method of claim 1, wherein the lactose degradation step comprises dissolving the protein powder, skim milk powder and lactase in water at 40-45 ℃, standing for 50-70 minutes, and homogenizing at 30/180 bar.
4. The method according to claim 1, wherein the browning step comprises browning and sterilizing the reconstituted milk at 95-98 ℃ for 1.5-2.5 h.
5. The method of claim 1, wherein the preparation of the aqueous gel solution is performed in hot water at 60-65 ℃.
6. The method of claim 1, wherein the stabilizer is selected from one or more of pectin, soy polysaccharide, carboxymethyl cellulose, and agar, the sweetener is selected from one or more of sucralose, acesulfame k, steviol glycosides, and mogroside, the buffer salt is selected from one or more of sodium citrate, disodium hydrogen phosphate, sodium tripolyphosphate, and sodium hexametaphosphate, and the sugar alcohol is selected from one or more of erythritol, maltitol, and xylitol.
7. The method according to claim 1, further comprising adding an acidity regulator to the mixed liquor prior to the ultra-high temperature sterilization step, the acidity regulator being selected from one or more of malic acid, citric acid and lactic acid.
8. The method according to claim 1, wherein the step of ultra-high temperature sterilization comprises homogenizing at 40/200bar at 60-65 ℃ and then ultra-high temperature sterilization at 121 ℃ for 4-6 s.
9. The method of claim 1, the preparation of the aqueous gel solution further comprising adding a dietary fiber selected from one or more of polydextrose, resistant dextrin, fructooligosaccharide, galactooligosaccharide, and inulin.
10. A sugar-free, fat-free lactic acid bacteria beverage, characterized in that it is prepared according to the method of any one of claims 1 to 9.
11. The lactic acid bacteria beverage according to claim 10, wherein the raw materials of the lactic acid bacteria beverage comprise the following components, based on the total mass of the lactic acid bacteria beverage: 18-30% of fermented milk, 0.5-4.0% of erythritol, 0-4.0% of maltitol, 0.25-0.45% of pectin, 0.1-0.6% of soybean polysaccharide, 0.5-2.0% of polydextrose, 0-0.3% of citric acid, 0-0.3% of lactic acid, 0-0.16% of sodium citrate, 0.005-0.015% of sucralose, 0.005-0.03% of acesulfame potassium and the balance of water.
12. The lactic acid bacteria drink according to claim 11, wherein the raw materials of the fermented milk comprise the following components, based on the total mass of the fermented milk: 2.5-5.0% of milk protein powder, 3.0-7.0% of skimmed milk powder and 0.02-0.04% of lactase.
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| CN105285098A (en) * | 2015-12-03 | 2016-02-03 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus beverage and preparation method thereof |
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