CN116616346B - Low-acid coconut-flavor fermented milk-containing beverage and preparation method thereof - Google Patents
Low-acid coconut-flavor fermented milk-containing beverage and preparation method thereof Download PDFInfo
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- CN116616346B CN116616346B CN202310419695.6A CN202310419695A CN116616346B CN 116616346 B CN116616346 B CN 116616346B CN 202310419695 A CN202310419695 A CN 202310419695A CN 116616346 B CN116616346 B CN 116616346B
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- 239000002253 acid Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 42
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- 238000000855 fermentation Methods 0.000 claims abstract description 22
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- 238000001816 cooling Methods 0.000 claims abstract description 20
- 235000019634 flavors Nutrition 0.000 claims abstract description 20
- 235000013618 yogurt Nutrition 0.000 claims abstract description 16
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 15
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- 235000008939 whole milk Nutrition 0.000 claims abstract description 15
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- 150000001875 compounds Chemical class 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
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- 239000007858 starting material Substances 0.000 claims abstract description 11
- 239000000758 substrate Substances 0.000 claims abstract description 8
- 230000000887 hydrating effect Effects 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 4
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- 238000000034 method Methods 0.000 claims description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 7
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- 238000004519 manufacturing process Methods 0.000 claims description 6
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 5
- 108010011485 Aspartame Proteins 0.000 claims description 5
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 5
- 229960004998 acesulfame potassium Drugs 0.000 claims description 5
- 239000000619 acesulfame-K Substances 0.000 claims description 5
- 239000000605 aspartame Substances 0.000 claims description 5
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- 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 5
- 229960003438 aspartame Drugs 0.000 claims description 5
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- 235000019202 steviosides Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 244000199866 Lactobacillus casei Species 0.000 claims description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 4
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 4
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 238000004090 dissolution Methods 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- 229940017800 lactobacillus casei Drugs 0.000 claims description 4
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- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
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- 229940013618 stevioside Drugs 0.000 claims description 3
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- 239000004383 Steviol glycoside Substances 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- 239000000194 fatty acid Substances 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- -1 fatty acid ester Chemical class 0.000 claims description 2
- 230000036571 hydration Effects 0.000 claims description 2
- 238000006703 hydration reaction Methods 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- 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 2
- 235000019411 steviol glycoside Nutrition 0.000 claims description 2
- 229930182488 steviol glycoside Natural products 0.000 claims description 2
- 150000008144 steviol glycosides Chemical class 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims 1
- 238000012859 sterile filling Methods 0.000 claims 1
- 230000004927 fusion Effects 0.000 abstract description 4
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
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- 235000013305 food Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
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- 210000004080 milk Anatomy 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 125000000129 anionic group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015115 caffè latte Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- FOCAUTSVDIKZOP-UHFFFAOYSA-N chloroacetic acid Chemical compound OC(=O)CCl FOCAUTSVDIKZOP-UHFFFAOYSA-N 0.000 description 1
- 229940106681 chloroacetic acid Drugs 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
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- 235000015203 fruit juice Nutrition 0.000 description 1
- 150000002433 hydrophilic molecules Chemical class 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
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- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 159000000000 sodium salts Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the field of beverages, and discloses a low-acid coconut-flavor fermented milk-containing beverage and a preparation method thereof, wherein the raw materials comprise: 15.0 to 18.8 percent of full-fat milk powder, 8.51 to 9.009 percent of sweetener, 0.5 to 0.6 percent of compound emulsifying thickener, 0.075 to 0.1 percent of coconut essence, 0.05 to 0.09 percent of coconut powder, 0.002 to 0.010 percent of starter, and 100 percent of water, and the preparation method comprises the following steps: (1) Mixing and dissolving full-fat milk powder, hydrating, preheating, homogenizing, sterilizing and cooling to obtain a fermentation base material; (2) Inoculating a starter, and fermenting at a constant temperature until the acidity reaches the fermentation end point; (3) demulsification is carried out to obtain a yoghurt base material; (4) Uniformly mixing and dissolving the sweetener and the compound emulsifying thickener, and cooling; (5) Mixing the yoghurt base material with the material obtained in the step (4), regulating acid, homogenizing, sterilizing at ultra-high temperature, cooling and aseptically filling. The prepared fermented milk-containing beverage has the advantages of better matching and fusion of coconut flavor and a beverage substrate, stable system, no obvious layering in the quality guarantee period, simple preparation process and suitability for large-scale production.
Description
Technical Field
The invention belongs to the field of beverages, and particularly relates to a low-acid coconut-flavor fermented milk-containing beverage and a preparation method thereof.
Background
The national food safety standard GB 21732 milk beverage specifies that milk or dairy products are taken as raw materials, water and one or more of white granulated sugar and/or sweetener, acidulant, fruit juice, tea, coffee, plant extract and the like are added into emulsion prepared by culturing and fermenting beneficial bacteria such as lactobacillus.
The sodium carboxymethyl cellulose refers to food additives sodium carboxymethyl cellulose prepared by taking cellulose, sodium hydroxide, chloroacetic acid or sodium salt thereof as main raw materials. The sodium carboxymethyl cellulose is an anionic linear polymer, and can generate electrostatic action with positive charges carried by casein in acidic milk-containing beverage, so that a hydrophilic compound is formed, casein micelle particles can be stably dispersed, and uniform and stable state of the product in the shelf life is ensured. The fermented milk-containing beverage in the market can always use a large amount of sodium carboxymethyl cellulose to keep the product system stable, so that the problems of high product viscosity, burnt mouth, unsmooth mouthfeel and the like are caused. In recent years, coconuts keep high heat in the market, and the raw coconut latte is particularly used as a starting point of a race track, so that coconuts are rapidly developed in the whole food and beverage market. However, due to the unique aroma and flavor of coconut, there is very little application of coconut in normal temperature acidic products. Aiming at the problem, the invention utilizes a compound emulsifying thickener system containing sodium carboxymethylcellulose in a reasonable proportion to prepare the fermented milk-containing beverage which has low viscosity, better coconut flavor and beverage base collocation and no obvious layering in the quality guarantee period.
Disclosure of Invention
The technical problem to be solved by the invention is that the application cases of coconut in normal-temperature acidic products are rarely seen in the market, so that the preparation method of the fermented milk-containing beverage with fresh taste and good fusion of coconut flavor and beverage base flavor is provided. The product prepared by the method has no obvious layering in the shelf life, and the preparation process is simple and suitable for large-scale production in factories.
In order to realize the technical description, the technical scheme of the invention is as follows: the invention provides a preparation method of a low-acid coconut-flavor fermented milk-containing beverage, which comprises the following main raw materials: 15% -18.8% of full-fat milk powder, 8.51% -9.009% of sweetener, 0.5% -0.6% of compound emulsifying thickener, 0.002% -0.010% of starter and 100% of water.
A preparation method of a low-acid coconut-flavor fermented milk-containing beverage comprises the following steps:
(1) Uniformly dissolving, hydrating, preheating, homogenizing, sterilizing and cooling the whole milk powder to obtain a fermentation base material;
(2) Inoculating the fermentation base material obtained in the step (1) into a starter, preserving heat and fermenting until the acidity reaches the fermentation end point, and terminating the fermentation;
(3) Demulsifying the material obtained in the step (2) to obtain a yoghurt base material for later use;
(4) Uniformly mixing and dissolving sweetener and thickener, and cooling for use;
(5) And (3) uniformly mixing the yoghurt base material obtained in the step (3) and the material obtained in the step (4), regulating the acidity, homogenizing, sterilizing at ultra-high temperature, cooling and aseptically filling to obtain a final product.
The raw materials also comprise 0.075-0.1% of coconut essence and 0.05-0.09% of coconut powder by weight percent of the total mass of the raw materials, and the coconut essence and the coconut powder are added after being mixed in the step (5).
The yoghurt base material is prepared by fermenting full-fat milk powder, wherein the protein in the full-fat milk powder is more than or equal to 24%, the protein in the yoghurt base material is 3.6% -4.5%, and the percentages are in mass percent.
The sweetener is one or more of white granulated sugar, high fructose syrup, stevioside, aspartame and acesulfame potassium. In some embodiments, the sweetener is a combination of:
(1) White granulated sugar and high fructose syrup, and,
(2) One of steviol glycoside, acesulfame potassium or aspartame;
The addition amount of the white granulated sugar and the high fructose syrup is 8.5% -9.0%, the addition amount of the stevioside, the acesulfame potassium or the aspartame is 0.009% -0.012%, and the percentages are percentages of the total mass of the raw materials.
The compound emulsifying thickener consists of the following components: 0.28 to 0.33 percent of sodium carboxymethyl cellulose, 0.06 to 0.1 percent of sodium citrate, 0.075 to 0.11 percent of mono-and diglyceride fatty acid ester and 0.05 to 0.07 percent of pectin, wherein the percentages are percentages of the total mass of the raw materials.
According to the fermented milk-containing beverage and the preparation method thereof, the strain of the starter is one or more of lactobacillus helveticus (Lactobacillus helveticus), lactobacillus casei (Lactobacillus casei), lactobacillus bulgaricus (Lactobacillus bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus); the addition amount of the fermenting agent is 0.002% -0.010%, and the percentages are percentages of the total mass of the raw materials.
In the step (1), the dissolution temperature of the whole milk powder is 40-45 ℃, the stirring speed is 700-1000 rpm, the hydration condition is 4 ℃, the whole milk powder is kept stand for 12 hours, the preheating temperature is 60-65 ℃, the homogenizing pressure is 150-250 bar, the sterilization adopts tubular sterilization, the sterilization temperature is 90-95 ℃, and the sterilization time is 300-350 s.
In the step (2), the temperature of the fermentation substrate after cooling is 42-45 ℃ and the fermentation end point is 72-80 ℃.
In the step (4), the temperature for uniformly mixing the sweetener and the thickener is 50-70 ℃ and the mixing time is 15-25 min.
The temperature of the materials in the step (5) is less than or equal to 50 ℃; the homogenizing temperature is 70-85 ℃, and the homogenizing pressure is 150-250 bar; the sterilization temperature is 120-139 ℃, and the sterilization time is 3-10 s; and filling with 200 mL Lele bricks.
The low-acid coconut-flavor fermented milk-containing beverage is characterized by being prepared by adopting the preparation method of the low-acid coconut-flavor fermented milk-containing beverage. The fermented milk beverage prepared by the invention has the protein weight percentage of 0.9-1.1%, the acidity of 16.0-21.6 DEG T and the viscosity of 12-17 cP.
The technical scheme of the invention has the following advantages: the product meets the requirements of the national food safety standard on the fermented milk-containing beverage, has better coconut flavor and beverage base collocation, proper viscosity, stable system, no obvious layering in the shelf life and simple preparation process, and is suitable for large-scale production in factories.
Detailed Description
The following detailed description of the embodiments of the invention, in conjunction with the examples, is not limited to the preferred embodiments, but is not intended to limit the scope of the invention, any product that is the same as or similar to the present invention, either in light of the present teachings or by combining the present inventions with other prior art features, is within the scope of the present inventions.
The experimental procedure or conditions are not noted in the examples, and may be the operation or conditions of conventional experimental procedures described in the literature in this field. The reagents or apparatus used were conventional reagent products commercially available without the manufacturer's knowledge.
Example 1
The embodiment provides a low-acid coconut-flavored fermented milk-containing beverage, which comprises the following ingredients:
TABLE 1
The production process comprises the following steps:
(1) Dissolving the whole milk powder at 40 ℃ with a dissolving stirring rate of 1000 rpm; hydrating at 4deg.C for 12 hr, and homogenizing at a homogenizing pressure of 250 bar; then sterilizing at 90 ℃ under 350 s; then cooling to 42 ℃ to obtain a fermentation substrate;
(2) Inoculating 0.01% of a starter into the fermentation base material obtained in the step (1), fermenting at 42 ℃ until the acidity reaches 80 ℃, and terminating the fermentation;
(3) Demulsifying the material obtained in the step (2) to obtain a yoghurt base material for later use;
(4) Mixing and dissolving the sweetener and the compound emulsifying thickener which are accurately and quantitatively weighed according to the formula uniformly, wherein the mixing and dissolving temperature is 50 ℃, the mixing time is 25min, and then cooling to below 50 ℃ for later use;
(5) Mixing the yoghurt base material obtained in the step (3) with the material obtained in the step (4), and fully and uniformly mixing coconut essence and coconut powder; homogenizing at 70deg.C under 250 bar; homogenizing, and sterilizing at 120deg.C for 10 s; and (5) cooling, and then adopting 200 mL Lele bricks to carry out aseptic filling to obtain a final product.
The protein content of the low-acid coconut-flavor fermented milk-containing beverage as the final product is 0.90%, the coconut flavor and the beverage base are well matched, the acidity is 16 DEG T, and the viscosity is 12-17 cP. The product is placed for 6 months at 25 ℃ without obvious layering phenomenon.
Example 2
The embodiment provides a low-acid coconut-flavored fermented milk-containing beverage, which comprises the following ingredients:
TABLE 2
The production process comprises the following steps:
(1) Dissolving the whole milk powder at 45 ℃ with a dissolution stirring rate of 700 rpm; hydrating at 6deg.C for 10 hr, preheating to 65deg.C, homogenizing under 150 bar; then sterilizing at 95 ℃ under 300 s; then cooling to 45 ℃ to obtain a fermentation substrate;
(2) Inoculating 0.006% of a starter into the fermentation base material obtained in the step (1), fermenting at 42 ℃ until the acidity reaches 75 ℃, and terminating the fermentation;
(3) Demulsifying the material obtained in the step (2) to obtain a yoghurt base material for later use;
(4) Mixing and dissolving the sweetener and the compound emulsifying thickener which are accurately and quantitatively weighed according to the formula uniformly, wherein the mixing and dissolving temperature is 70 ℃, the mixing time is 15 min, and then cooling is less than or equal to 50 ℃ for later use;
(5) Mixing the yoghurt base material obtained in the step (3) with the material obtained in the step (4), adding coconut essence and coconut powder, and fully and uniformly mixing; homogenizing at 85deg.C under 150 bar; homogenizing, and sterilizing at 139 deg.C for 3 s; and (5) cooling, and then carrying out aseptic filling by using 200 mL Le bricks to obtain a final product.
The protein content of the fermented milk-containing beverage with low acid coconut flavor as a final product is 1.0%, the acidity is 19.5 DEG T, the coconut flavor and the beverage base are well matched, and the viscosity is 12-17 cP. The product is placed for 6 months at 25 ℃ without obvious layering phenomenon.
Example 3
The embodiment provides a low-acid coconut-flavored fermented milk-containing beverage, which comprises the following ingredients:
TABLE 3 Table 3
The production process comprises the following steps:
(1) Dissolving the whole milk powder at a material dissolving temperature of 42 ℃ and a dissolving and stirring rate of 900 rpm; hydrating at 5deg.C for 11 hr, preheating to 62deg.C, homogenizing under 200 bar; then sterilizing at 93 ℃ and 320 s; then cooling to 43 ℃ to obtain a fermentation substrate;
(2) Inoculating 0.002% of a starter to the fermentation base material obtained in the step (1), fermenting at the temperature of 43 ℃ until the acidity reaches 72 ℃, and terminating the fermentation;
(3) Demulsifying the material obtained in the step (2) to obtain a yoghurt base material for later use;
(4) Mixing and dissolving the sweetener and the compound emulsifying thickener which are accurately and quantitatively weighed according to the formula uniformly, wherein the mixing and dissolving temperature is 60 ℃, the mixing time is 20min, and then cooling is less than or equal to 50 ℃ for later use;
(5) Mixing the yoghurt base material obtained in the step (3) with the material obtained in the step (4), adding the compound nutrients and the edible essence, and fully and uniformly mixing; ; homogenizing at 80deg.C under 200 bar; homogenizing, and sterilizing at 125deg.C for 6 s; and (5) cooling, and then adopting 200 mL Lele bricks to carry out aseptic filling to obtain a final product.
The protein content of the low-acid coconut-flavor fermented milk-containing beverage as the final product is 1.1%, the acidity is 21.6 DEG T, the coconut flavor and the beverage base are well matched, and the viscosity is 12-17 cP. The product is placed for 6 months at 25 ℃ without obvious layering phenomenon.
Comparative example 1
The formulation was the same as in example 3;
The process is the same as in example 3, only the acidity of the yoghurt base is adjusted to 130 DEG T.
The fermented milk-containing beverage as the final product had a protein content of 1.1% and an acidity of 39°t, and had a poor degree of fusion of the coconut flavor and the beverage base mix. The product is placed for 6 months at 25 ℃ without obvious layering phenomenon.
Comparative example 2
The ingredients are as follows:
TABLE 4 Table 4
The production process is the same as in example 2.
The protein content of the fermented milk-containing beverage as the final product is 1.0%, the acidity is proper, and the combination of the coconut flavor and the beverage base is good; the product is placed for 6 months at 25 ℃ and has obvious layering phenomenon.
Comparative example 3
The formula is as follows:
TABLE 5
The production process is the same as that of example 2;
The protein content of the beverage as the final product is 0.36%, the acidity is proper, and the combination of the coconut flavor and the beverage base is good; the product is placed for 6 months at 25 ℃ and has obvious layering phenomenon.
Effect examples
The beverages prepared in examples 1-3 and comparative examples 1-3 were subjected to sensory evaluation and stability observation tests, and the results are shown in the following table:
TABLE 6
As can be seen from the evaluation results in Table 6, examples 1,2 and 3 have proper sweet and sour ratio in the shelf life, better blending and fusion of coconut flavor and beverage base, and stable system, and the viscosity is between 12 and 17 cP. The product obtained in comparative example 1: the sweet-sour ratio is unbalanced, the coconut flavor and the beverage base are unbalanced, and the stability is good in the quality guarantee period; comparative example 2 and comparative example 3 produced: the sweet and sour ratio is proper, the coconut flavor and the beverage base are well matched, the slight layering phenomenon is generated when the quality guarantee period is 1 month, and the obvious layering phenomenon is generated when the quality guarantee period is 6 months.
The above embodiments are only for the purpose of describing the present invention in detail, and are not limiting of the embodiments. Modifications which would be obvious to those skilled in the art without departing from the scope of the invention are intended to be included within the scope of the invention.
Claims (9)
1. A preparation method of a low-acid coconut-flavor fermented milk-containing beverage is characterized by comprising the following raw materials: 15.0-18.8% of full-fat milk powder, 0.5-0.6% of sweetener, 0.002-0.010% of compound emulsifying thickener, 0.075-0.1% of starter, 0.05-0.09% of coconut essence, and water to 100%; the compound emulsifying thickener consists of the following components: 0.28-0.33% of sodium carboxymethyl cellulose, 0.06-0.1% of sodium citrate, 0.085-0.11% of mono-or diglyceride fatty acid ester and 0.05-0.07% of pectin, wherein the percentages are percentages of the total mass of the raw materials;
Which comprises the following steps:
(1) Uniformly mixing and dissolving the whole milk powder, hydrating, preheating, homogenizing, sterilizing and cooling to obtain a fermentation substrate;
(2) Inoculating the fermentation substrate obtained in the step (1) into a starter, preserving heat and fermenting until the acidity reaches the fermentation end point, and terminating the fermentation;
(3) Demulsifying the material obtained in the step (2) to obtain a yoghurt base material for later use
(4) Uniformly mixing and dissolving sweetener and compound emulsifying thickener, and cooling for use;
(5) Uniformly mixing the yoghurt base material obtained in the step (3) and the material obtained in the step (4), adding the coconut essence and the coconut powder, regulating acid, preheating, homogenizing, sterilizing at ultrahigh temperature, cooling and aseptically filling;
The mass percentage content of protein in the low-acid coconut flavor fermented milk-containing beverage is 0.9-1.1%; the acidity is 16.0-21.6 DEG T, and the viscosity is 12-17 cP.
2. The preparation method of the low-acid coconut flavored fermented milk-containing beverage according to claim 1, wherein the protein content in the whole milk powder is more than or equal to 24%, the protein content in the yoghurt base material is 3.6% -4.5%, and the percentage is mass percent.
3. The method of preparing a low acid coconut flavored fermented milk-based beverage of claim 1, wherein the sweetener is a combination of:
(1) White granulated sugar and high fructose syrup, and,
(2) One of steviol glycoside, acesulfame potassium or aspartame;
wherein, the addition amount of the white granulated sugar and the high fructose syrup is 8.5% -9.0%, and the addition amount of the stevioside, the acesulfame potassium or the aspartame is 0.009% -0.012%;
the percentage is the percentage of the total mass of the raw materials.
4. The method for preparing a low-acid coconut flavored fermented milk-containing beverage according to claim 1, wherein the starter is one or more of lactobacillus helveticus (Lactobacillus helveticus), lactobacillus casei (Lactobacillus casei), lactobacillus bulgaricus (Lactobacillus bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus).
5. The method for preparing the low-acid coconut flavored fermented milk-containing beverage according to claim 1, wherein the dissolution temperature of the whole milk powder in the step (1) is 40-45 ℃, the dissolution stirring rate is 700-1000 rpm, the hydration condition is 4 ℃ and is kept stand for 12 hours, the preheating temperature is 60-65 ℃, the homogenization pressure is 150-250 bar, the sterilization is performed by adopting a tubular sterilization mode, the sterilization temperature is 90-95 ℃, and the sterilization time is 300-350 s.
6. The method for producing a fermented milk-containing beverage with a low acid coconut flavor according to claim 1, wherein the temperature of the fermented substrate in the step (2) after cooling is 42 to 45 ℃ and the fermentation end point is 72 to 80 ℃.
7. The method for preparing a fermented milk-containing beverage with low acid coconut flavor according to claim 1, wherein the temperature for uniformly mixing the sweetener and the thickener in the step (4) is 50-70 ℃ and the mixing time is 15-25 min.
8. The method for preparing a fermented milk-containing beverage with low acid coconut flavor according to claim 1, wherein the temperature of the materials in the step (5) is less than or equal to 50 ℃; the homogenizing temperature is 70-85 ℃, and the homogenizing pressure is 150-250 bar; the sterilization temperature is 120-139 ℃, and the sterilization time is 3-10 s; sterile filling is carried out by adopting 200 mL packages.
9. A low acid coconut flavored fermented milk-containing beverage prepared by the method of any one of claims 1-8.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103444868A (en) * | 2013-09-12 | 2013-12-18 | 光明乳业股份有限公司 | Fermentation type milk beverage and preparation method thereof |
| CN103828919A (en) * | 2013-12-27 | 2014-06-04 | 青岛碧水蓝天生物技术有限公司 | Coconut milk co-fermentation active lactobacillus beverage and production method thereof |
| CN107027885A (en) * | 2016-12-20 | 2017-08-11 | 广州合诚实业有限公司 | A kind of active coconut juice sour milk beverage and preparation method thereof |
| CN109463442A (en) * | 2018-11-27 | 2019-03-15 | 海南亚马逊食品有限公司 | A kind of fermentation coconut milk beverage and preparation method thereof |
| CN112586564A (en) * | 2020-12-14 | 2021-04-02 | 光明乳业股份有限公司 | Fermented milk beverage with refreshing taste and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103444868A (en) * | 2013-09-12 | 2013-12-18 | 光明乳业股份有限公司 | Fermentation type milk beverage and preparation method thereof |
| CN103828919A (en) * | 2013-12-27 | 2014-06-04 | 青岛碧水蓝天生物技术有限公司 | Coconut milk co-fermentation active lactobacillus beverage and production method thereof |
| CN107027885A (en) * | 2016-12-20 | 2017-08-11 | 广州合诚实业有限公司 | A kind of active coconut juice sour milk beverage and preparation method thereof |
| CN109463442A (en) * | 2018-11-27 | 2019-03-15 | 海南亚马逊食品有限公司 | A kind of fermentation coconut milk beverage and preparation method thereof |
| CN112586564A (en) * | 2020-12-14 | 2021-04-02 | 光明乳业股份有限公司 | Fermented milk beverage with refreshing taste and preparation method thereof |
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