CN115336716A - Gas-containing plant lactobacillus beverage and preparation method thereof - Google Patents
Gas-containing plant lactobacillus beverage and preparation method thereof Download PDFInfo
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 42
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 38
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 52
- 244000068988 Glycine max Species 0.000 claims abstract description 52
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 40
- 241000196324 Embryophyta Species 0.000 claims abstract description 40
- 239000000463 material Substances 0.000 claims abstract description 36
- 239000000126 substance Substances 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 239000008267 milk Substances 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000009508 confectionery Nutrition 0.000 claims abstract description 24
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 17
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 17
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 14
- 239000003381 stabilizer Substances 0.000 claims abstract description 9
- 238000007872 degassing Methods 0.000 claims abstract description 3
- 238000001704 evaporation Methods 0.000 claims abstract description 3
- 230000008020 evaporation Effects 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 48
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 238000001816 cooling Methods 0.000 claims description 25
- 239000004310 lactic acid Substances 0.000 claims description 24
- 235000014655 lactic acid Nutrition 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 15
- 235000015140 cultured milk Nutrition 0.000 claims description 13
- 239000002253 acid Substances 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 11
- 229920002148 Gellan gum Polymers 0.000 claims description 11
- 239000004376 Sucralose Substances 0.000 claims description 11
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- 235000010492 gellan gum Nutrition 0.000 claims description 11
- 229920001277 pectin Polymers 0.000 claims description 11
- 239000001814 pectin Substances 0.000 claims description 11
- 235000010987 pectin Nutrition 0.000 claims description 11
- 235000019408 sucralose Nutrition 0.000 claims description 11
- 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 11
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 10
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 10
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- 239000004386 Erythritol Substances 0.000 claims description 9
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 9
- 239000000605 aspartame Substances 0.000 claims description 9
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 9
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 9
- 229940035436 maltitol Drugs 0.000 claims description 9
- 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
- 235000019202 steviosides Nutrition 0.000 claims description 9
- 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 8
- 239000008103 glucose Substances 0.000 claims description 8
- 150000004676 glycans Chemical class 0.000 claims description 8
- 229920001282 polysaccharide Polymers 0.000 claims description 8
- 239000005017 polysaccharide Substances 0.000 claims description 8
- 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 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 7
- 235000021433 fructose syrup Nutrition 0.000 claims description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 7
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 7
- 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 7
- 229940013618 stevioside Drugs 0.000 claims description 7
- 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 7
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 7
- 239000000811 xylitol Substances 0.000 claims description 7
- 235000010447 xylitol Nutrition 0.000 claims description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 7
- 229960002675 xylitol Drugs 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 229920000715 Mucilage Polymers 0.000 claims description 2
- 239000000853 adhesive Substances 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 230000004936 stimulating effect Effects 0.000 abstract description 6
- 235000019614 sour taste Nutrition 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 238000004537 pulping Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 13
- 108010073771 Soybean Proteins Proteins 0.000 description 10
- 235000019710 soybean protein Nutrition 0.000 description 10
- 241000186605 Lactobacillus paracasei Species 0.000 description 8
- 239000002244 precipitate Substances 0.000 description 8
- 238000001556 precipitation Methods 0.000 description 8
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- 230000002776 aggregation Effects 0.000 description 6
- 238000004220 aggregation Methods 0.000 description 6
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- 238000010438 heat treatment Methods 0.000 description 4
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- 238000007254 oxidation reaction Methods 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000011272 standard treatment Methods 0.000 description 3
- 239000004383 Steviol glycoside Substances 0.000 description 2
- 235000019577 caloric intake Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000007667 floating Methods 0.000 description 2
- 230000007794 irritation Effects 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 235000019411 steviol glycoside Nutrition 0.000 description 2
- 229930182488 steviol glycoside Natural products 0.000 description 2
- 150000008144 steviol glycosides Chemical class 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 241000186018 Bifidobacterium adolescentis Species 0.000 description 1
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 1
- 241000186012 Bifidobacterium breve Species 0.000 description 1
- 241001608472 Bifidobacterium longum Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 240000002605 Lactobacillus helveticus Species 0.000 description 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- 229960005164 acesulfame Drugs 0.000 description 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940009289 bifidobacterium lactis Drugs 0.000 description 1
- 229940009291 bifidobacterium longum Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000005026 intestinal epithelial barrier Anatomy 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 229940054346 lactobacillus helveticus Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a gas-containing plant lactobacillus beverage, which comprises the following components in percentage by mass: 0.5 to 2 percent of soybean, 0.4 to 1.2 percent of carbon source for fermentation, 4 to 10 percent of sweet substance, 0.2 to 0.6 percent of stabilizer, 0.06 to 0.25 percent of acidity regulator and the balance of water. The invention also discloses a preparation method of the gas-containing plant lactobacillus beverage, after soybean pulping, the soybean is heated and sterilized by DSI and is combined with flash evaporation and degassing to obtain soybean milk base material with mellow flavor, and then the soybean milk base material is sequentially fermented by lactobacillus, added with auxiliary materials and mixed with carbon dioxide to obtain the gas-containing plant lactobacillus beverage with sweet and sour taste, fresh and stimulating mouthfeel, high flavor acceptance and stable system.
Description
Technical Field
The invention belongs to the field of beverage processing, and particularly relates to a gas-containing plant lactobacillus beverage and a preparation method thereof.
Background
The soybean is rich in high-quality protein, unsaturated fatty acid, soybean isoflavone and other nutrient substances, and is a natural, healthy and nutritional food raw material. With the increasing awareness of plant base, carbon footprint, and the like, soybeans and their products are receiving more and more attention. The soybean milk is one of the main consumption forms of the current commercially available soybeans and products thereof, and the proteins and the fats in the soybean milk after being fermented by lactic acid bacteria are further degraded into polypeptides, free amino acids and fatty acids which are easier to be absorbed and utilized by human bodies; the lactobacillus thallus and metabolite produced in fermentation process have effects of maintaining intestinal flora balance, protecting intestinal epithelial barrier, regulating immunity, resisting oxidation and resisting inflammation. Sparkling (carbonated) beverages have long been favored by consumers for their refreshing, stimulating mouthfeel.
The off-flavor substances generated by the oxidation of unsaturated fatty acids during the processing of soybeans reduce the flavor acceptance of the product, and the oxidation degree of the off-flavor substances is deepened along with the intensification of the thermal processing degree. The soybean protein after heat treatment is easy to generate aggregation, precipitation, layering and other problems under the acidic condition after fermentation, and the shelf life of the product is shortened.
Disclosure of Invention
In view of this, the invention aims to provide a gas-containing plant lactobacillus beverage which can improve the taste of the product and improve the drinking experience by mixing fermented soybean milk with carbon dioxide gas.
The invention also aims to provide a preparation method of the gas-containing plant lactobacillus beverage.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a gas-containing plant lactobacillus beverage comprises the following raw material components in percentage by mass: 0.5 to 2 percent of soybean, 0.4 to 1.2 percent of carbon source for fermentation, 4 to 10 percent of sweet substance, 0.2 to 0.6 percent of stabilizer, 0.06 to 0.25 percent of acidity regulator and the balance of water.
Further, the carbon source for fermentation comprises white granulated sugar and/or glucose.
Through the technical scheme, the additional carbon source can improve the fermentation speed of the lactic acid bacteria in the soybean milk.
Further, the sweet substance comprises one or more of white granulated sugar, high fructose syrup, erythritol, maltitol, xylitol, sucralose, acesulfame potassium, aspartame and stevioside.
The sweet substances comprise low-sweetness substances and high-sweetness substances, the low-sweetness substances comprise one or more of white granulated sugar, high fructose syrup, erythritol, maltitol and xylitol, and the high-sweetness substances comprise one or more of sucralose, acesulfame potassium, aspartame and stevioside.
Through the technical scheme, the low-power sweet substance and the high-power sweet substance are matched to provide lasting and full sweet feeling, and further the sour feeling of lactic acid and carbonic acid can be coordinated, so that the produced gas-containing plant lactobacillus beverage is sour, sweet and delicious; on the other hand, erythritol, maltitol, sucralose, acesulfame potassium, aspartame, steviol glycosides have low or no calories and, in combination with other sweet substances, can reduce energy intake.
Further, the stabilizer comprises one or more of gellan gum, pectin, soybean polysaccharide and sodium hexametaphosphate.
By adopting the technical scheme, the soluble compound formed by the pectin, the soybean polysaccharide and the soybean protein has the effects of reducing mutual aggregation among the soybean proteins and forming precipitates; the gellan gum improves the system viscosity, and is beneficial to reducing the aggregation and precipitation rate among the soybean proteins; sodium hexametaphosphate has chelated Ca 2+ 、Mg 2+ Action of plasma Metal ion (Ca) 2+ 、Mg 2+ The protein can be aggregated with each other by the metal ions to form precipitates; or react with carbonic acid to form precipitate), can reduce Ca 2+ 、Mg 2+ And precipitating soybean protein and carbonic acid caused by metal ions.
Further, the acidity regulator comprises one or more of lactic acid, citric acid and sodium citrate.
By adopting the technical scheme, the sour feeling and the sweet-sour ratio of the gas-containing plant lactobacillus beverage can be further adjusted and optimized, and the sweet-sour taste of the product is ensured.
A preparation method of a gas-containing plant lactobacillus beverage comprises the following steps:
step (1): soaking soybeans, grinding into thick liquid, separating pulp from residues, boiling to obtain soybean milk, adding a carbon source for fermentation, stirring until the carbon source is completely dissolved, and performing standardized treatment to ensure that the protein content in the soybean milk base material for fermentation reaches 2.7-3.0%;
step (2): homogenizing, DSI heating sterilization and cooling the soybean milk base material for standardized fermentation, inoculating lactobacillus in an aseptic environment for fermentation until TA is 0.4-0.6% (calculated by lactic acid), stopping fermentation, demulsifying, homogenizing at a second level of 30 bar/first level of 150bar, and cooling to obtain a fermented milk base material;
and (3): stirring and dissolving the stabilizer and the sweet substance with hot water, and cooling to obtain a gum liquid; dissolving the acidity regulator with water to obtain acid liquor;
and (4): mixing the mucilage sugar solution with the fermented milk base material, cooling to below 15 deg.C, mixing with acid solution, and standardizing;
and (5): and (4) further homogenizing, sterilizing and cooling the standardized material liquid in the step (4), mixing with sterile carbon dioxide, filling and sealing to obtain the gas-containing plant lactobacillus beverage.
Furthermore, the adding amount of the carbon dioxide in the step (5) is 4-10 g/L.
Through the technical scheme, the added carbon dioxide gas can bring a sufficiently cool mouthfeel.
After the technical scheme is adopted, the preparation method of the gas-containing plant lactobacillus beverage has the following beneficial effects: the invention adopts DSI (steam direct injection) heating sterilization technology to shorten the heating and cooling time in the sterilization process and reduce the oxidation degree of unsaturated fat; meanwhile, the cooling stage is combined with flash evaporation and degassing, so that bad flavor substances generated in the previous step are effectively removed, and the flavor acceptability is improved. The invention further utilizes the weak interaction between the soybean protein and the polysaccharide to form a soluble compound, inhibits or reduces the aggregation and the precipitation between the proteins, and obtains a product with a stable system; the fermented soymilk is mixed with carbon dioxide gas to improve the taste of the product and improve the drinking experience, so that the product has more refreshing and stimulating taste.
The gas-containing plant lactobacillus beverage prepared by the invention is sour, sweet and delicious, has fresh and cool mouthfeel, is stimulating, has high flavor acceptance, is uniform and stable in system, and has less precipitation and no floating and layering phenomena.
Detailed Description
In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.
Example 1
A preparation method of a gas-containing plant lactobacillus beverage comprises the following steps:
step (1): soaking soybean, grinding into thick liquid, separating pulp from dregs, boiling to obtain soybean milk, adding carbon source for fermentation, stirring until it is completely dissolved, and using water as residual material to make standardized treatment so as to make the protein content in the soybean milk base material for fermentation be up to 2.7-3.0%.
Step (2): the soybean milk base material for standardized fermentation is preheated to 50-65 ℃, is subjected to secondary 40-50 bar/primary 200-250 bar homogenization, is sterilized at the temperature of 137-141 ℃/4-10 s, is cooled to 39 ℃, is inoculated with lactic acid bacteria for fermentation under the aseptic environment, is fermented to TA 0.4-0.6 percent (calculated by lactic acid), is stopped to be fermented, is demulsified, and is subjected to secondary 30 bar/primary 150bar homogenization and cooling in sequence to obtain the fermented milk base material.
And (3): stirring and dissolving the stabilizer and the sweet substance with hot water, and cooling to obtain a gum liquid; the acidity regulator is dissolved in water to obtain acid liquor.
And (4): mixing the gum liquid and the fermented milk base material uniformly, cooling to less than or equal to 20 ℃, slowly adding acid liquid and the balance of water while stirring, and carrying out standardized treatment.
And (5): and (5) further homogenizing the standardized feed liquid obtained in the step (4) at 50-60 bar/250-300 bar, sterilizing at 105-115 ℃/4-10 s, cooling to be less than or equal to 15 ℃, mixing with sterile carbon dioxide, filling and sealing to obtain the gas-containing plant lactobacillus beverage.
In the step (2), the lactobacillus comprises one or more of lactobacillus casei, lactobacillus paracasei, bifidobacterium lactis, bifidobacterium longum, bifidobacterium adolescentis, bifidobacterium breve, lactobacillus plantarum, lactobacillus helveticus, lactobacillus acidophilus and lactobacillus rhamnosus, preferably lactobacillus paracasei, and the inoculation amount is 100U/ton of fermented milk base material.
Preferably, the amount of carbon dioxide gas added in step (5) is 4 to 10g/L.
Through the technical scheme, the added carbon dioxide gas can bring a sufficiently cool mouthfeel.
After the technical scheme is adopted, the invention has the following beneficial effects:
the gas-containing plant lactobacillus beverage provided by the invention is sour, sweet and delicious, has fresh and cool mouthfeel, is stimulating, has high flavor acceptance, is uniform and stable in system, and has less precipitate, no floating and layering phenomena.
Example 2
A gas-containing plant lactobacillus beverage comprises the following raw materials: 53kg of soybeans, 510kg of white granulated sugar, 190kg of high fructose syrup, 0.5kg of sucralose, 1.5kg of acesulfame potassium, 2kg of gellan gum, 25kg of pectin, 3kg of citric acid and 7kg of sodium citrate, wherein the balance of water is 10000kg, and the balance is lactobacillus paracasei 75U.
A preparation method of a gas-containing plant lactobacillus beverage comprises the following steps:
1) Soaking soybean, grinding into thick liquid, separating pulp from residue, boiling to obtain soybean milk, adding 60kg white sugar, stirring to dissolve completely, and standardizing treatment to make the protein content in the soybean milk base material reach 2.7%.
2) The soybean milk base material for standardized fermentation is preheated to about 55 ℃, homogenized at 40bar/200bar, sterilized at DSI 139 ℃/10s, cooled to 39 ℃, inoculated with lactobacillus paracasei in a sterile environment, fermented at 37-39 ℃, fermented to TA 0.4% (calculated by lactic acid), terminated, demulsified, homogenized at secondary 30 bar/primary 150bar and cooled to obtain the fermented milk base material.
3) Dissolving gellan gum, pectin, high fructose syrup, sucralose, acesulfame potassium and the rest white sugar in hot water at a temperature of more than or equal to 90 deg.C under stirring, and cooling to obtain gum liquid; dissolving citric acid and sodium citrate with water to obtain acid solution.
4) Mixing the gum liquid and the fermented milk base material uniformly, cooling to less than or equal to 20 ℃, slowly adding the acid liquid and the balance of water while stirring, and complementing to 10000kg for standard treatment.
5) Homogenizing the standardized material liquid in the step 4) at 50bar/250bar, sterilizing at 110 ℃/4s, cooling to be less than or equal to 15 ℃, mixing with sterile carbon dioxide, filling, and sealing to obtain the gas-containing plant lactobacillus beverage.
The gas-containing plant lactobacillus beverage prepared in example 2 has a carbon dioxide gas content of 6g/L and a protein content of 0.2%, and the product has good flavor, is sour, sweet, tasty, refreshing and stimulating in taste, and has a centrifugal precipitation rate of 0.031%.
In the present invention, (1) the carbon source for fermentation may be glucose or a mixture of white granulated sugar and glucose, in addition to the white granulated sugar. The additional carbon source can increase the fermentation rate of lactic acid bacteria in soy milk.
(2) The sweet substance may be one or more of white sugar, fructose syrup, erythritol, maltitol, xylitol, sucralose, acesulfame potassium, aspartame and stevioside. In the present invention, the combinations are two or more combinations.
Particularly, the matching of the low-power sweet substance and the high-power sweet substance can provide lasting and full sweet feeling, and further can coordinate the sour feeling of lactic acid and carbonic acid, so that the produced gas-containing plant lactobacillus beverage is sweet and sour and delicious; on the other hand, erythritol, maltitol, sucralose, acesulfame, aspartame, and steviol glycosides have low or no caloric value, and can reduce energy intake in combination with other sweet substances.
(3) The stabilizer may be one or more of gellan gum, pectin, soybean polysaccharide and sodium hexametaphosphate. The soluble compound formed by pectin, soybean polysaccharide and soybean protein has the function of reducing mutual aggregation and formation of precipitates among the soybean proteins; the gellan gum improves the system viscosity, and is beneficial to reducing the aggregation and precipitation rate among the soybean proteins; the sodium hexametaphosphate has the function of chelating metal ions such as Ca2+, mg2+ and the like (the metal ions such as Ca2+, mg2+ and the like can lead proteins to be mutually aggregated to form precipitates or react with carbonic acid to form precipitates), and can reduce the soybean protein and carbonic acid precipitates caused by the metal ions such as Ca2+, mg2+ and the like.
(4) The acidity regulator may comprise one or more of lactic acid, citric acid and sodium citrate. Further, the sour taste and the sweet-sour ratio of the gas-containing plant lactobacillus beverage are further adjusted and optimized, and the sweet-sour taste of the product is guaranteed.
Example 3
A gas-containing plant lactobacillus beverage comprises the following raw materials: 184kg of soybean, 90kg of glucose, 500kg of erythritol, 400kg of maltitol, 1.65kg of aspartame, 1.1kg of stevioside, 1.7kg of gellan gum, 25kg of pectin, 2.4kg of sodium hexametaphosphate, 1.2kg of lactic acid, 15.5kg of citric acid, 3.5kg of sodium citrate, the balance of water to 10000kg, and 233U of lactobacillus paracasei.
A method for preparing gas-containing plant lactobacillus beverage comprises:
1) Soaking soybean, grinding into thick liquid, separating pulp and residue, boiling to obtain soybean milk, adding glucose, stirring to dissolve completely, adding water to obtain soybean milk base material, and standardizing to make the protein content in the soybean milk base material reach 3.0%.
2) The soybean milk base material for standardized fermentation is preheated to about 60 ℃, homogenized at 40bar/200bar, sterilized at the temperature of DSI 137 ℃/10s, cooled to 39 ℃, inoculated with lactobacillus paracasei in a sterile environment, fermented at the temperature of 37-39 ℃, fermented to TA 0.6 percent (calculated by lactic acid), terminated, demulsified, homogenized at the second level of 30 bar/first level of 150bar and cooled in sequence to obtain the fermented milk base material.
3) Dissolving gellan gum, pectin, sodium hexametaphosphate, erythritol, maltitol, aspartame and stevioside in hot water at 90 deg.C or higher under stirring, and cooling to obtain gum solution; dissolving lactic acid, citric acid and sodium citrate with water to obtain acid solution.
4) Mixing the gum liquid and the fermented milk base material uniformly, cooling to less than or equal to 20 ℃, slowly adding the acid liquid and the balance of water while stirring, and complementing to 10000kg for standard treatment.
5) Homogenizing the standardized material liquid in the step 4) at 60bar/300bar, sterilizing at 105 ℃/10s, cooling to be less than or equal to 15 ℃, mixing with sterile carbon dioxide, filling, and sealing to obtain the gas-containing plant lactobacillus beverage.
The gas-containing plant lactobacillus beverage prepared in example 3 has a carbon dioxide content of 6g/L, a protein content of 0.7%, a good product flavor, a sweet and sour taste, a fresh and cool mouthfeel, and an irritation, and a centrifugal precipitation rate of 0.069%.
Example 4
A gas-containing plant lactobacillus beverage comprises the following raw materials: 132kg of soybeans, 120kg of glucose, 475kg of xylitol, 0.52kg of sucralose, 1.5kg of acesulfame potassium, 1kg of gellan gum, 25kg of pectin, 25kg of soybean polysaccharide, 3.5kg of citric acid and 21.5kg of sodium citrate, wherein the total amount of water is 10000kg, and the weight of lactobacillus paracasei is 179U.
A method for preparing a gas-containing plant lactobacillus beverage comprises the following steps:
1) Soaking soybean, grinding into thick liquid, separating pulp and residue, boiling to obtain soybean milk, adding glucose, stirring to dissolve completely, adding water to obtain soybean milk base material, and standardizing to make the protein content in the soybean milk base material reach 2.8%.
2) The soybean milk base material for standardized fermentation is preheated to about 65 ℃, homogenized at 50bar/250bar, sterilized at the speed of DSI 141 ℃/4s, cooled to 39 ℃, inoculated with lactobacillus paracasei in a sterile environment, fermented at the temperature of 37-39 ℃, fermented to TA 0.5 percent (calculated by lactic acid), stopped for fermentation, demulsified, homogenized at the second level of 30 bar/first level of 150bar and cooled to obtain the fermented milk base material.
3) Dissolving gellan gum, pectin, soybean polysaccharide, xylitol, sucralose and acesulfame potassium in hot water at 90 deg.C under stirring, and cooling to obtain gum solution; dissolving citric acid and sodium citrate with water to obtain acid solution.
4) Mixing the gum liquid and the fermented milk base material uniformly, cooling to less than or equal to 20 ℃, slowly adding the acid liquid and the balance of water while stirring, and complementing to 10000kg for standard treatment.
5) Homogenizing the standardized material liquid in the step 4) at 50bar/250bar, sterilizing at 115 ℃/4s, cooling to be less than or equal to 15 ℃, mixing with sterile carbon dioxide, filling, and sealing to obtain the gas-containing plant lactobacillus beverage.
The gas-containing plant lactic acid bacteria beverage prepared in example 4 has a carbon dioxide content of 6g/L, a protein content of 0.5%, a good product flavor, a sweet and sour taste, a fresh and cool mouthfeel, an irritation, and a centrifugal precipitation rate of 0.053%.
The above embodiments are not intended to limit the form and style of the present invention, and any suitable changes or modifications made by those skilled in the art should be considered as not departing from the scope of the present invention.
Claims (8)
1. A gas-containing plant lactobacillus beverage is characterized in that: the material comprises the following raw material components in percentage by mass: 0.5 to 2 percent of soybean, 0.4 to 1.2 percent of carbon source for fermentation, 4 to 10 percent of sweet substance, 0.2 to 0.6 percent of stabilizer, 0.06 to 0.25 percent of acidity regulator and the balance of water.
2. The gas-containing plant lactic acid bacteria beverage according to claim 1, characterized in that: the carbon source for fermentation comprises white granulated sugar and/or glucose.
3. The gas-containing plant lactic acid bacteria beverage according to claim 1, characterized in that: the sweet substance comprises one or more of white granulated sugar, high fructose syrup, erythritol, maltitol, xylitol, sucralose, acesulfame potassium, aspartame and stevioside.
4. The gas-containing plant lactic acid bacteria beverage according to claim 1, characterized in that: the sweet substances comprise low-sweetness substances and high-sweetness substances, the low-sweetness substances comprise one or more of white granulated sugar, high fructose syrup, erythritol, maltitol and xylitol, and the high-sweetness substances comprise one or more of sucralose, acesulfame potassium, aspartame and stevioside.
5. The gas-containing plant lactic acid bacteria beverage according to claim 1, characterized in that: the stabilizer comprises one or more of gellan gum, pectin, soybean polysaccharide and sodium hexametaphosphate.
6. The gas-containing plant lactic acid bacteria beverage according to claim 1, characterized in that: the acidity regulator comprises one or more of lactic acid, citric acid and sodium citrate.
7. A method of preparing a gas-containing plant lactic acid bacteria beverage according to claim 1, comprising the steps of:
step (1): soaking soybeans, grinding into thick liquid, separating pulp from residues, boiling to obtain soybean milk, adding a carbon source for fermentation, stirring until the carbon source is completely dissolved, and performing standardized treatment to ensure that the protein content in the soybean milk base material for fermentation reaches 2.7-3.0%;
step (2): the soybean milk base material for standardized fermentation is subjected to homogenization, DSI temperature rise sterilization, flash evaporation, degassing and cooling, lactobacillus is inoculated in an aseptic environment for fermentation until TA is 0.4-0.6% (calculated by lactic acid), the fermentation is stopped, demulsification is carried out, and then the two-stage 30 bar/one-stage 150bar homogenization and cooling are sequentially carried out to obtain the fermented milk base material;
and (3): stirring and dissolving the stabilizer and the sweet substance with hot water, and cooling to obtain a gum liquid; dissolving the acidity regulator with water to obtain acid liquor;
and (4): mixing the mucilage sugar solution with the fermented milk base material, cooling to below 15 deg.C, mixing with acid solution, and standardizing;
and (5): and (5) further homogenizing, sterilizing and cooling the standardized feed liquid obtained in the step (4), mixing with sterile carbon dioxide, filling and sealing to obtain the gas-containing plant lactobacillus beverage.
8. The method of claim 7, wherein: the adding amount of the carbon dioxide in the step (5) is 4-10 g/L.
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| CN113367290A (en) * | 2021-06-24 | 2021-09-10 | 福建达利食品科技有限公司 | Production process of bean milk without beany flavor |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101313700A (en) * | 2008-07-09 | 2008-12-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid milk for baby of 6 to 12 months ages and preparation method with injection type direct disinfection |
| CN109662153A (en) * | 2017-10-16 | 2019-04-23 | 内蒙古伊利实业集团股份有限公司 | A kind of inflation fermented soybean milk beverage and preparation method thereof |
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