CN114468044A - Live bacterium type lactobacillus beverage and preparation method thereof - Google Patents
Live bacterium type lactobacillus beverage and preparation method thereof Download PDFInfo
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- CN114468044A CN114468044A CN202011149100.2A CN202011149100A CN114468044A CN 114468044 A CN114468044 A CN 114468044A CN 202011149100 A CN202011149100 A CN 202011149100A CN 114468044 A CN114468044 A CN 114468044A
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- 241000894006 Bacteria Species 0.000 title claims abstract description 89
- 235000013361 beverage Nutrition 0.000 title claims abstract description 84
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 65
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000006041 probiotic Substances 0.000 claims abstract description 59
- 235000018291 probiotics Nutrition 0.000 claims abstract description 59
- 239000000843 powder Substances 0.000 claims abstract description 54
- 230000000529 probiotic effect Effects 0.000 claims abstract description 44
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 43
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 28
- 239000003765 sweetening agent Substances 0.000 claims abstract description 28
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 150000004676 glycans Chemical class 0.000 claims abstract description 19
- 239000001814 pectin Substances 0.000 claims abstract description 19
- 235000010987 pectin Nutrition 0.000 claims abstract description 19
- 229920001277 pectin Polymers 0.000 claims abstract description 19
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 19
- 239000005017 polysaccharide Substances 0.000 claims abstract description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 66
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 239000007788 liquid Substances 0.000 claims description 37
- 230000001954 sterilising effect Effects 0.000 claims description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 239000004310 lactic acid Substances 0.000 claims description 33
- 235000014655 lactic acid Nutrition 0.000 claims description 33
- 238000004659 sterilization and disinfection Methods 0.000 claims description 31
- 238000001816 cooling Methods 0.000 claims description 23
- 239000000243 solution Substances 0.000 claims description 18
- 239000004615 ingredient Substances 0.000 claims description 17
- 239000011265 semifinished product Substances 0.000 claims description 17
- 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 claims description 15
- 239000008103 glucose Substances 0.000 claims description 15
- 235000020183 skimmed milk Nutrition 0.000 claims description 15
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 14
- 239000004376 Sucralose Substances 0.000 claims description 14
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 14
- 229960004998 acesulfame potassium Drugs 0.000 claims description 14
- 239000000619 acesulfame-K Substances 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 14
- 235000019408 sucralose Nutrition 0.000 claims description 14
- 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 14
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 239000001509 sodium citrate Substances 0.000 claims description 12
- 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 12
- 239000006188 syrup Substances 0.000 claims description 12
- 235000020357 syrup Nutrition 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 9
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 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 claims description 7
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 7
- 230000000887 hydrating effect Effects 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 238000004448 titration Methods 0.000 claims description 6
- 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 5
- 229940013618 stevioside Drugs 0.000 claims description 5
- 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 5
- 235000019202 steviosides Nutrition 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 241000894007 species Species 0.000 claims description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 2
- 230000036571 hydration Effects 0.000 claims description 2
- 238000006703 hydration reaction Methods 0.000 claims description 2
- 230000004071 biological effect Effects 0.000 abstract description 11
- 239000000047 product Substances 0.000 description 28
- 235000013350 formula milk Nutrition 0.000 description 9
- 238000001556 precipitation Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000020122 reconstituted milk Nutrition 0.000 description 4
- 238000012371 Aseptic Filling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229920001903 high density polyethylene Polymers 0.000 description 1
- 239000004700 high-density polyethylene Substances 0.000 description 1
- 229940012969 lactobacillus fermentum Drugs 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/531—Lactis
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)
Abstract
The invention provides a live bacterium type lactobacillus beverage and a preparation method thereof. The viable bacteria type lactobacillus beverage comprises: the beverage comprises fermented milk, pectin, soybean polysaccharide, a sweetening agent and embedded probiotic powder, wherein the content of the pectin is 1.5-2.5 parts by weight, the content of the soybean polysaccharide is 2-6 parts by weight, and the content of the embedded probiotic powder is 0.1-12 parts by weight, calculated by 1000 parts by weight of the total weight of the viable bacteria type lactobacillus beverage. The live lactobacillus beverage can have the biological activity probiotics of the live lactobacillus beverage, and can keep the shelf life of up to 8 months like the sterilized lactobacillus beverage.
Description
Technical Field
The invention relates to the field of beverages, in particular to a live bacterium type lactobacillus beverage with a long shelf life and a preparation method thereof.
Background
At present, the live bacterial lactic acid bacteria beverage for low-temperature cold chain transportation in the market has certain requirements on storage temperature, needs low-temperature preservation, and has short shelf life which is generally not more than 30 days. The main reason for the short shelf life is that the bioactive lactic acid bacteria can continuously consume the nutrients in the beverage and continuously generate metabolites even at low temperature, and the flavor of the beverage can be seriously affected after being stored for one month. Therefore, the existing viable bacteria type lactobacillus beverage on the market can not be stored and sold in a long shelf life and can not be stored at normal temperature for a plurality of days continuously.
On the other hand, the commercial normal-temperature lactic acid bacteria beverage with long shelf life is a sterilization type product, and after high-temperature sterilization or ultrahigh-temperature instantaneous sterilization (UHT), active lactic acid bacteria in the product are inactivated, and other harmful microorganisms are also inactivated or inhibited, so that the product can be stored for a long time (the shelf life is as long as 8 months). However, in terms of product functionality, the sterilization type lactobacillus beverage is weaker than the viable lactobacillus beverage to some extent, which is widely recognized in the industry.
At present, no viable bacteria type lactobacillus beverage with long shelf life exists in the market.
Disclosure of Invention
Technical problem to be solved
The invention aims to provide a viable bacteria type lactobacillus beverage with long shelf life while maintaining biological activity.
The invention also aims to provide a preparation method of the live lactobacillus beverage.
Technical scheme for solving problems
In order to achieve the above object, the present inventors have found through extensive studies and extensive experiments that a suitable embedded probiotic powder is selected, which can withstand the high temperature of UHT and thus can still exist in the form of viable bacteria in the product; in addition, since the probiotic powder is in an embedded state, it is not fermented in the product on the basis of retaining the biological activity, thereby obtaining a viable bacteria type lactic acid bacteria beverage capable of retaining the biological activity, which can maintain a shelf life as long as 8 months like a sterilized type lactic acid bacteria beverage, and thus completing the present invention.
Specifically, one embodiment of the present invention provides a live lactic acid bacteria beverage comprising: the beverage comprises fermented milk, pectin, soybean polysaccharide, a sweetening agent and embedded probiotic powder, wherein the content of the pectin is 1.5-2.5 parts by weight, the content of the soybean polysaccharide is 2-6 parts by weight, and the content of the embedded probiotic powder is 0.1-12 parts by weight, calculated by 1000 parts by weight of the total weight of the viable bacteria type lactobacillus beverage.
In the invention, the embedded probiotic bacteria powder can be embedded bifidobacterium lactis; the sweetener can be one or more of high fructose syrup, sucralose, stevioside and acesulfame potassium, and is preferably sucralose and acesulfame potassium.
In the invention, the content of the sweetening agent is 0.065-0.15 part by weight based on 1000 parts by weight of the total weight of the viable bacteria type lactobacillus beverage.
The live lactobacillus beverage also contains less than 60 parts by weight of white granulated sugar, less than 3 parts by weight of citric acid and less than 0.5 part by weight of sodium citrate, wherein the total weight of the live lactobacillus beverage is 1000 parts by weight.
In one example, the viable lactobacillus beverage of the invention comprises, based on 1000 parts by weight of the total weight of the viable lactobacillus beverage, 260 parts by weight of fermented milk 170-one, 0-60 parts by weight of white granulated sugar, 1.5-2.5 parts by weight of pectin, 2-6 parts by weight of soybean polysaccharide, 0-3 parts by weight of citric acid, 0-0.5 parts by weight of sodium citrate, 0.05-0.1 parts by weight of sucralose, 0.015-0.03 parts by weight of acesulfame potassium and 0.1-12 parts by weight of embedded probiotic powder.
The fermented milk is prepared by dissolving, standing, hydrating, homogenizing, browning and sterilizing skimmed milk powder and glucose or fructose-glucose syrup, cooling, adding compound lactic acid bacteria, and fermenting, wherein the fermented milk comprises, by weight of 1000 parts of the total weight of raw materials of the fermented milk, 160 parts of skimmed milk powder, 35-45 parts of glucose or fructose-glucose syrup and 50-200U of compound lactic acid bacteria.
Another embodiment of the present invention provides a method for preparing a live lactobacillus beverage, comprising the steps of:
step 1: preparing fermented milk: fully dissolving the skim milk powder and the glucose or the fructose-glucose syrup in the ingredient water, cooling to 39-41 ℃ after standing, hydrating, homogenizing and browning sterilization, adding the compound lactobacillus for fermentation until the titration acidity is 145-165 DEG T, stopping fermentation, demulsifying and homogenizing the fermented milk, and cooling for later use;
step 2: preparing a water gel solution: fully dispersing and dissolving pectin, soybean polysaccharide and a sweetening agent in ingredient water to prepare a water gel solution, and cooling for later use;
and 3, step 3: preparing a semi-finished feed liquid: stirring and mixing the water gel solution obtained in the step 2 and the fermented milk obtained in the step 1 to obtain a semi-finished product feed liquid;
and 4, step 4: homogenizing: heating the semi-finished product liquid to 50-65 ℃, and homogenizing;
and 5: adding probiotics: adding embedded probiotic powder into the homogenized feed liquid;
step 6: sterilizing and filling at 120-.
Wherein the compound lactobacillus can be a lactobacillus bulgaricus and streptococcus thermophilus compound strain; the sweetener can be one or more of high fructose corn syrup, sucralose, stevioside and acesulfame potassium, and is preferably sucralose and acesulfame potassium; the embedded probiotic bacteria powder can be embedded bifidobacterium lactis.
In the invention, in the step 1, the skim milk powder and the glucose or the fructose-glucose syrup are fully dissolved at the temperature of 45-55 ℃, are kept stand and hydrated for 25-30 minutes, are homogenized under the pressure of 30/180bar, are browned and sterilized for 1.5-2.5 hours at the temperature of 95-98 ℃, are cooled to 39-41 ℃, and are added with compound lactic acid bacteria for fermentation for 10-14 hours;
in the step 2, heating the ingredient water to 60-65 ℃, and fully dispersing and dissolving pectin, soybean polysaccharide and a sweetening agent;
in step 4, homogenization is carried out at a pressure of 40/200 bar;
in the step 6, when the feed liquid added with the embedded probiotic bacteria powder is subjected to ultra-high temperature sterilization, homogenization is not performed.
Further, in the step 2, white granulated sugar and sodium citrate are further added into the ingredient water to be fully dispersed and dissolved;
in the step 4, acid regulation is further included: preparing the citric acid into 10% aqueous solution, adding the aqueous solution into the semi-finished product feed liquid for adjusting acid, then heating the semi-finished product feed liquid to 50 ℃, and homogenizing.
Effects of the invention
The viable bacteria type lactobacillus beverage contains embedded probiotic powder capable of withstanding UHT high temperature, and because the probiotic powder is in an embedded state and cannot be fermented in the product on the basis of retaining biological activity, the viable bacteria type lactobacillus beverage can have the biological activity of the viable bacteria type lactobacillus beverage, and can keep the shelf life of 8 months like a sterilization type lactobacillus beverage.
The preparation method of the viable bacteria type lactobacillus beverage is technically different from the preparation technology of the traditional lactobacillus beverage, and adopts the technical steps of homogenizing, adding embedded probiotic powder and finally carrying out UHT, so that the embedded probiotic powder can be prevented from being broken during homogenizing to cause the exposure of probiotics, and the viable bacteria type lactobacillus beverage with long shelf life can be obtained while the biological activity of the probiotics is kept.
Detailed Description
The present invention will be described in detail with reference to the following embodiments, but the present invention is not limited to the following embodiments, and can be modified as appropriate within the scope not departing from the gist of the present invention. The raw materials and equipment used in the invention are all common raw materials and equipment in the field unless otherwise specified.
< viable bacterium type lactic acid bacteria drink >
One embodiment of the present invention provides a live lactic acid bacteria beverage comprising: fermented milk, pectin, soybean polysaccharide, a sweetening agent and embedded probiotic powder. Based on 1000 parts by weight of the total weight of the viable bacteria type lactobacillus beverage, the content of the pectin is 1.5-2.5 parts by weight, preferably 2 parts by weight, the content of the soybean polysaccharide is 2-6 parts by weight, preferably 4 parts by weight, and the content of the embedded probiotic powder is 0.1-12 parts by weight.
The viable bacteria type lactobacillus beverage contains embedded probiotic powder capable of withstanding UHT high temperature, and the probiotic powder is in an embedded state, so that the probiotic powder is not fermented in the product on the basis of keeping biological activity, and the viable bacteria type lactobacillus beverage can have the biological activity of the viable bacteria type lactobacillus beverage, and can keep the shelf life of 8 months like a sterilized type lactobacillus beverage. In addition, the stabilizer can ensure good product condition in UHT and shelf life.
As the entrapped probiotic powder, any commercially available entrapped probiotic such as Bifidobacterium lactis (model: ECS-BL-001-D) can be used as long as it can withstand the high temperature of UHT by entrapping a probiotic such as Bifidobacterium lactis.
Examples of the sweetener include high fructose syrup, sucralose, stevioside, acesulfame potassium, and the like, and these may be used alone or in combination. The content of the sweetener may be adjusted depending on the sweetener used, and for example, the sweetener may be contained in an amount of 0.065 to 0.15 part by weight based on 1000 parts by weight of the total weight of the viable cell type lactic acid bacteria drink. In the present embodiment, sucralose and acesulfame potassium are preferably used as sweeteners. The contents of sucralose and acesulfame potassium are preferably 0.05-0.1 part by weight of sucralose and 0.015-0.03 part by weight of acesulfame potassium, based on 1000 parts by weight of the total weight of the viable bacteria type lactobacillus beverage.
In the embodiment, the white granulated sugar can be added to replace the sweetener, so that better sweet feeling is brought to the product. On the other hand, from the viewpoint of cost control of the product, it is not preferable to completely replace the sweetener with white granulated sugar. The content of the white granulated sugar may be 60 parts by weight or less, preferably 40 to 60 parts by weight, based on 1000 parts by weight of the total weight of the viable bacteria type lactic acid bacteria beverage.
In this embodiment, citric acid may be used for the acid adjustment. The content of citric acid may be 3 parts by weight or less based on 1000 parts by weight of the total weight of the viable cell type lactic acid bacteria beverage.
In the present embodiment, sodium citrate may be further contained, and the content of sodium citrate may be 0.5 parts by weight or less based on 1000 parts by weight of the total weight of the viable bacteria type lactic acid bacteria beverage.
In one example, the viable lactobacillus beverage of the invention comprises, based on 1000 parts by weight of the total weight of the viable lactobacillus beverage, 260 parts by weight of fermented milk 170-one, 0-60 parts by weight of white granulated sugar, 1.5-2.5 parts by weight of pectin, 2-6 parts by weight of soybean polysaccharide, 0-3 parts by weight of citric acid, 0-0.5 parts by weight of sodium citrate, 0.05-0.1 parts by weight of sucralose, 0.015-0.03 parts by weight of acesulfame potassium and 0.1-12 parts by weight of embedded probiotic powder.
In the present embodiment, the fermented milk can be produced by a conventional fermentation method, and can be produced, for example, as follows: dissolving skimmed milk powder and glucose or fructose-glucose syrup, standing for hydration, homogenizing, sterilizing, cooling, adding compound lactobacillus, and fermenting. The raw materials of the fermented milk preferably comprise 160 parts by weight of skim milk powder 100, 35-45 parts by weight of glucose or fructose-glucose syrup and 50-200U of compound lactobacillus based on 1000 parts by weight of the total weight of the raw materials of the fermented milk.
The live lactic acid bacteria beverage of the present invention may further comprise other food additives commonly used in the art within a range that does not impair the effects of the present invention.
< preparation method of viable cell type lactic acid bacteria drink >
Another embodiment of the present invention provides a method for preparing a live lactobacillus beverage, comprising the steps of:
step 1: preparing fermented milk: fully dissolving the skim milk powder and the glucose or the fructose-glucose syrup in the ingredient water, cooling to 39-41 ℃ after standing, hydrating, homogenizing and browning sterilization, adding the compound lactobacillus for fermentation until the titration acidity is 145-165 DEG T, stopping fermentation, demulsifying and homogenizing the fermented milk, and cooling for later use;
step 2: preparing a water gel solution: fully dispersing and dissolving pectin, soybean polysaccharide and a sweetening agent in ingredient water to prepare a water gel solution, and cooling for later use;
and 3, step 3: preparing a semi-finished feed liquid: stirring and mixing the water gel solution obtained in the step 2 and the fermented milk obtained in the step 1 to obtain a semi-finished product feed liquid;
and 4, step 4: homogenizing: heating the semi-finished product liquid to 50-65 ℃, and homogenizing;
and 5: adding probiotics: adding embedded probiotic bacteria powder into the homogenized feed liquid;
step 6: and (3) sterilization and filling: sterilizing at 120-.
In the preparation method, the embedded probiotic bacteria powder has good heat resistance, can resist high temperature during ultra-high temperature sterilization, is sensitive to shearing action, and breaks the embedding result due to homogenization, so that bacteria are exposed. Therefore, the preparation method adopts the process steps of homogenizing, adding the embedded probiotic powder and finally carrying out UHT, thereby preventing the embedded probiotic powder from being broken during homogenizing to cause the exposure of the probiotics, and obtaining the viable bacteria type lactobacillus beverage with long shelf life while maintaining the biological activity of the probiotics.
As the complex lactic acid bacteria, there can be used those species of Lactobacillus fermentum which are commonly used in the art, for example, Lactobacillus bulgaricus and Streptococcus thermophilus complex species.
In one example, the preparation method of the live lactobacillus beverage comprises the following steps:
step 1: preparing fermented milk: dissolving skimmed milk powder and glucose or fructose-glucose syrup in water under 45-55 deg.C (such as 45 deg.C, 46 deg.C, 47 deg.C, 48 deg.C, 49 deg.C, 50 deg.C, 51 deg.C, 52 deg.C, 53 deg.C, 54 deg.C, 55 deg.C), standing for 25-30 min (such as 25 min, 26 min, 27 min, 28 min, 29 min, 30 min), homogenizing under 30/180bar, performing browning sterilization at 95-98 deg.C (such as 95 deg.C, 96 deg.C, 97 deg.C, 98 deg.C) for 1.5-2.5h (such as 1.5h, 2.0h, 2.5h), cooling the reconstituted milk to 39-41 deg.C (such as 39 deg.C, 40 deg.C, 41 deg.C), adding composite lactobacillus, fermenting for 10-14h (such as 10h, 11h, 12h, 13h, 14h) until acidity is 165 deg.T, demulsifying and homogenizing the fermented milk, and cooling for later use;
step 2: preparing a water gel solution: heating the ingredient water to 60-65 deg.C (such as 60 deg.C, 61 deg.C, 62 deg.C, 63 deg.C, 64 deg.C, 65 deg.C), and dispersing white sugar, pectin, soybean polysaccharide, sweetener, and sodium citrate;
and step 3: preparing a semi-finished feed liquid: stirring and mixing the water gel solution obtained in the step 2 and the fermented milk obtained in the step 1 to obtain a semi-finished product feed liquid;
and 4, step 4: adjusting acid and homogenizing: preparing citric acid into 10% aqueous solution, adding into the semi-finished product liquid, adjusting acid, heating the liquid to 50-65 deg.C, preferably 50-60 deg.C, and homogenizing under 40/200 bar;
and 5: adding probiotics: adding embedded probiotic powder into the homogenized feed liquid;
step 6: and (3) sterilization and filling: subjecting the solution obtained in step 5 to ultra-high temperature sterilization at 120-.
The amount of the sweetener, the embedded probiotic powder and the like used in the preparation method of the present invention is the same as the amount of the sweetener, the embedded probiotic powder and the like used in the live-bacterium type lactic acid bacteria beverage.
The technical means and effects of the present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples. In the following examples, Bifidobacterium lactis (type: ECS-BL-001-D) produced by Anabaio was used as the probiotic-embedded powder, and Lactobacillus bulgaricus and Streptococcus thermophilus were used as the complex lactic acid bacteria. In the examples, "parts" means "parts by weight" unless otherwise specified.
Example 1
According to the following formula, the viable bacteria type lactobacillus beverage with long shelf life is prepared by the following steps.
Fermented milk formula (1000 parts per time)
Fermented milk beverage formula (1000 parts per time)
1) Preparing fermented milk: fully dissolving skim milk powder and glucose in ingredient water at 45 ℃, standing and hydrating for 30 minutes, homogenizing under the pressure of 30/180bar, carrying out browning sterilization at 95 ℃ for 2.5 hours, cooling the reconstituted milk subjected to browning sterilization to 39 ℃, adding compound lactic acid bacteria for fermentation for 14 hours until the titration acidity is 145-165 DEG T, stopping fermentation, demulsifying and homogenizing the fermented milk, and cooling for later use;
2) preparing a water gel solution: heating the ingredient water to 65 ℃, and fully dispersing and dissolving the white granulated sugar, the pectin, the soybean polysaccharide, the sweetener and the sodium citrate;
3) preparing a semi-finished feed liquid: stirring and mixing the water gel solution obtained in the step 2) and the fermented milk obtained in the step 1) to obtain a semi-finished product feed liquid;
4) homogenizing: heating the feed liquid to 50 deg.C, and homogenizing under 40/200 bar;
5) adding probiotics: adding embedded probiotic powder into the homogenized feed liquid;
6) and (3) sterilization and filling: and (3) carrying out ultra-high temperature sterilization on the feed liquid obtained in the step 5) at 124 ℃ for 4s without homogenization, cooling, and carrying out aseptic filling to obtain the viable bacteria type lactobacillus beverage with the quality guarantee period of 8 months.
Next, the total number of viable probiotic bacteria in the product of example 1 during the shelf life was measured, and the stability of the viable lactic acid bacteria beverage was examined.
Experimental example 1: total number of live probiotic bacteria in shelf life of the product
The living bacterium type lactic acid bacteria beverage of example 1 was used as a test sample, and the total number of living bacteria of probiotic bacteria in the products of example 1 and comparative example 1 was measured every month, while storing the beverage at room temperature (about 25 ℃) in a commercial HDPE bottle having a sterilized original taste (manufactured by simly incorporated inner mongolia). The results are reported in table 1.
TABLE 1 Total viable count
As can be seen from the experimental results in Table 1, the total amount of live probiotic bacteria of the product of example 1 is still maintained at a high level and significantly higher than 1X 10 after 8 months7(CFU/100g), which is an advantage that the sterilization type lactobacillus beverage does not have.
Experimental example 2: experiment for investigating stability of viable lactobacillus beverage
The live cell type lactic acid bacteria beverage of example 1 was used as a test sample, a commercially available live cell type product (manufactured by Indomegaly Elley Co.) was used as comparative example 2, and stored at room temperature (about 25 ℃ C.), and the state of the texture of the sample including precipitation and bleeding was observed every month, and evaluated according to the following criteria, and the evaluation results were recorded in Table 2.
Very good: the product has no precipitation and no water separation
O: the product has no water separation phenomenon and slight precipitation, and meets the product requirements
Product stratification with severe bottom precipitation
X: the product has deteriorated
TABLE 2 stability test results (25 ℃ C.)
As can be seen from the experimental results observed in table 2, compared with comparative example 2, the product of example 1 can be stored at room temperature for more than 8 months, and has no unacceptable phenomena such as water precipitation and protein precipitation, a long shelf life, and is beneficial to product popularization and sale, and can completely meet market demands.
Example 2
According to the following formula, the viable bacteria type lactobacillus beverage with long shelf life is prepared by the following steps.
Fermented milk formula (1000 parts per time)
Fermented milk beverage formula (1000 parts per time)
1) Preparing fermented milk: fully dissolving skim milk powder and glucose in ingredient water at 55 ℃, standing and hydrating for 25 minutes, homogenizing under the pressure of 30/180bar, carrying out browning sterilization at 95 ℃ for 1.5 hours, cooling the reconstituted milk subjected to browning sterilization to 41 ℃, adding compound lactic acid bacteria for fermentation for 10 hours until the titration acidity is 145-165 DEG T, stopping fermentation, demulsifying and homogenizing the fermented milk, and cooling for later use;
2) preparing a water gel solution: heating the ingredient water to 60 ℃, and fully dispersing and dissolving the white granulated sugar, the pectin, the soybean polysaccharide, the sweetener and the sodium citrate;
3) preparing a semi-finished feed liquid: stirring and mixing the water gel solution obtained in the step 2) and the fermented milk obtained in the step 1) to obtain a semi-finished product feed liquid;
4) homogenizing: preparing citric acid into 10% aqueous solution, adding into the semi-finished product liquid, adjusting acid, heating to 50 deg.C, and homogenizing under 40/200 bar;
5) adding probiotics: adding embedded probiotic powder into the homogenized feed liquid;
6) and (3) sterilization and filling: and (3) carrying out ultra-high temperature sterilization on the feed liquid obtained in the step 5) at 121 ℃ for 4s without homogenizing, cooling, and carrying out aseptic filling to obtain the viable bacteria type lactobacillus beverage with the quality guarantee period of 8 months.
The product of example 2 was also evaluated for stability. As a result, the product of example 2 has no unacceptable phenomena such as water precipitation and precipitation when stored for 8 months at normal temperature, has a long shelf life, can retain active probiotics, and can completely meet market demands.
Example 3
According to the following formula, the viable bacteria type lactobacillus beverage with long shelf life is prepared by the following steps.
Fermented milk formula (1000 parts per time)
Fermented milk beverage formula (1000 parts per time)
1) Preparing fermented milk: fully dissolving skim milk powder and glucose in ingredient water at 50 ℃, standing and hydrating for 28 minutes, homogenizing under the pressure of 30/180bar, carrying out browning sterilization at 95 ℃ for 2 hours, cooling the reconstituted milk subjected to browning sterilization to 41 ℃, adding compound lactic acid bacteria, fermenting for 12 hours until the titration acidity is 145-165 DEG T, stopping fermentation, demulsifying and homogenizing the fermented milk, and cooling for later use;
2) preparing a water gel solution: heating the ingredient water to 65 ℃, and fully dispersing and dissolving the white granulated sugar, the pectin, the soybean polysaccharide, the sweetener and the sodium citrate;
3) preparing a semi-finished product feed liquid: stirring and mixing the water gel solution obtained in the step 2) and the fermented milk obtained in the step 1) to obtain a semi-finished product feed liquid;
4) homogenizing: preparing citric acid into 10% aqueous solution, adding into the semi-finished product liquid, adjusting acid, heating to 50 deg.C, and homogenizing under 40/200 bar;
5) adding probiotics: adding embedded probiotic bacteria powder into the homogenized feed liquid;
6) and (3) sterilization and filling: and (3) carrying out ultra-high temperature sterilization on the feed liquid obtained in the step 5) at 120 ℃ for 4s without homogenization, cooling, and carrying out aseptic filling to obtain the viable bacteria type lactobacillus beverage with the quality guarantee period of 8 months.
The product of example 3 was also evaluated for stability. As a result, the product of example 3 has no unacceptable phenomena such as water precipitation and precipitation when stored for 8 months at normal temperature, has a long shelf life, can retain active probiotics, and can completely meet market demands.
Possibility of industrial application
The viable bacteria type lactobacillus beverage has the quality guarantee period as long as 8 months, can keep the biological activity of probiotics, is beneficial to popularization and sale of products, can completely meet market demands, and has stronger economic significance, social significance and practicability.
Claims (10)
1. A viable lactic acid bacteria beverage comprising: the beverage comprises fermented milk, pectin, soybean polysaccharide, a sweetening agent and embedded probiotic powder, wherein the content of the pectin is 1.5-2.5 parts by weight, the content of the soybean polysaccharide is 2-6 parts by weight, and the content of the embedded probiotic powder is 0.1-12 parts by weight, calculated by 1000 parts by weight of the total weight of the viable bacteria type lactobacillus beverage.
2. The viable bacteria type lactic acid bacteria beverage of claim 1, wherein the embedded probiotic bacteria powder is embedded bifidobacterium lactis; the sweetener is one or more of high fructose syrup, sucralose, stevioside and acesulfame potassium, and is preferably sucralose and acesulfame potassium.
3. The viable bacteria type lactobacillus beverage according to claim 1, wherein the content of the sweetener is 0.065 to 0.15 weight part based on 1000 weight parts of the total weight of the viable bacteria type lactobacillus beverage.
4. The viable bacteria type lactic acid bacteria beverage according to claim 1, further comprising less than 60 parts by weight of white granulated sugar, less than 3 parts by weight of citric acid, and less than 0.5 part by weight of sodium citrate, based on 1000 parts by weight of the total weight of the viable bacteria type lactic acid bacteria beverage.
5. The viable lactobacillus beverage of claim 1, which comprises, based on 1000 parts by weight of the total weight of the viable lactobacillus beverage, 260 parts by weight of fermented milk 170-.
6. The viable bacteria type lactobacillus beverage according to claim 1, wherein the fermented milk is prepared by dissolving skim milk powder and glucose or fructose-glucose syrup, standing for hydration, homogenizing, browning for sterilization, cooling, adding composite lactobacillus, and fermenting, wherein the fermented milk comprises 100-160 parts by weight of skim milk powder, 35-45 parts by weight of glucose or fructose-glucose syrup, and 50-200U of composite lactobacillus, based on 1000 parts by weight of the total weight of the raw materials of the fermented milk.
7. A preparation method of a live lactobacillus beverage comprises the following steps:
step 1: preparing fermented milk: fully dissolving the skim milk powder and the glucose or the fructose-glucose syrup in the ingredient water, cooling to 39-41 ℃ after standing, hydrating, homogenizing and browning sterilization, adding the compound lactobacillus for fermentation until the titration acidity is 145-165 DEG T, stopping fermentation, demulsifying and homogenizing the fermented milk, and cooling for later use;
step 2: preparing a water gel solution: fully dispersing and dissolving pectin, soybean polysaccharide and a sweetening agent in ingredient water to prepare a water gel solution, and cooling for later use;
and step 3: preparing a semi-finished feed liquid: stirring and mixing the water gel solution obtained in the step 2 and the fermented milk obtained in the step 1 to obtain a semi-finished product feed liquid;
and 4, step 4: homogenizing: heating the semi-finished product liquid to 50-65 ℃, and homogenizing;
and 5: adding probiotics: adding embedded probiotic powder into the homogenized feed liquid;
step 6: and (3) sterilization and filling: sterilizing at 120-.
8. The preparation method according to claim 7, wherein the complex lactic acid bacteria are complex species of Lactobacillus bulgaricus and Streptococcus thermophilus; the sweetener is one or more of high fructose corn syrup, sucralose, stevioside and acesulfame potassium, and is preferably sucralose and acesulfame potassium; the embedded probiotic powder is embedded bifidobacterium lactis.
9. The preparation method according to claim 7, wherein in the step 1, the skim milk powder and the glucose or the fructose-glucose syrup are fully dissolved at 45-55 ℃, are kept stand and hydrated for 25-30 minutes, are homogenized under 30/180bar pressure, are subjected to browning sterilization at 95-98 ℃ for 1.5-2.5 hours, are cooled to 39-41 ℃, and are added with the compound lactic acid bacteria for fermentation for 10-14 hours;
in the step 2, heating the ingredient water to 60-65 ℃, and fully dispersing and dissolving pectin, soybean polysaccharide and a sweetening agent;
in step 4, homogenization is carried out at a pressure of 40/200 bar;
and 6, in the step, when the feed liquid added with the embedded probiotic bacteria powder is subjected to ultra-high temperature sterilization, homogenization is not performed.
10. The preparation method according to claim 7, wherein in the step 2, white granulated sugar and sodium citrate are further added into the ingredient water to be fully dispersed and dissolved;
in the step 4, acid regulation is further included: and preparing the citric acid into a 10% aqueous solution, and adding the aqueous solution into the semi-finished product feed liquid for acid adjustment.
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