CN118252187A - Brown lactobacillus beverage and preparation method thereof - Google Patents
Brown lactobacillus beverage and preparation method thereof Download PDFInfo
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- CN118252187A CN118252187A CN202211713184.7A CN202211713184A CN118252187A CN 118252187 A CN118252187 A CN 118252187A CN 202211713184 A CN202211713184 A CN 202211713184A CN 118252187 A CN118252187 A CN 118252187A
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Abstract
The invention belongs to the technical field of lactobacillus beverages, and particularly relates to a brown lactobacillus beverage and a preparation method thereof. According to the preparation method of the brown lactobacillus beverage, the processing sequence of raw material dissolution, pasteurization, fermentation, blending, browning, acid adjustment and filling is adopted, namely, corresponding browning and acid adjustment steps are carried out after fermentation, namely, blending, so that the production efficiency of the lactobacillus beverage is effectively improved, the Maillard flavor of the product is ensured, and the lactobacillus product has the advantages of stable properties and better taste.
Description
Technical Field
The invention belongs to the technical field of lactobacillus beverages, and particularly relates to a brown lactobacillus beverage and a preparation method thereof.
Background
At present, brown lactobacillus beverages such as Yangshuo and good C are favored by consumers because of unique Maillard reaction color and flavor, rich yogurt fermentation flavor and healthier zero-fat beverage images. The brown lactobacillus beverage is prepared by adding reducing sugar into reconstituted milk and browning at high temperature, so that the product has unique Maillard flavor. However, due to the specificity of Maillard reaction conditions, in the production process of lactobacillus beverage, if the expected color range of the product is to be achieved, longer browning reaction time is required. In addition, in order to achieve the unique fermentation flavor of the lactobacillus product, the traditional brown lactobacillus beverage is usually fermented by lactobacillus paracasei, but the lactobacillus paracasei has larger limitation on the acid production speed, and the fermentation time for achieving the acidity standard of the lactobacillus beverage needs to reach 65-72 hours, so that the production period of the product is longer.
For example, chinese patent CN102499285A discloses a high-fiber sugar-free brown active lactobacillus beverage, in which the added value of the brown active lactobacillus beverage is increased by adding higher dietary fiber into the existing brown active lactobacillus beverage; and the high-sweetness sweetener is added to partially replace sucrose and a product stabilizing system is reasonably built, so that the sucrose content of the product is reduced, the good flavor and taste of the product are maintained, and the phenomena of water precipitation, precipitation and layering of the product are avoided. For another example, duyu et al discuss the stability research of the stabilizer on the lactobacillus beverage in the stability research of the stabilizer on the lactobacillus beverage, and evaluate the stability systems of pectin, sodium hydroxymethyl cellulose, xanthan gum and guar gum with different proportions through orthogonal experiments. However, on one hand, the stabilizer in the product has a large variety, which leads to complex batching process; meanwhile, the product labels are not clean due to various stabilizers, so that consumers are easy to fight against emotion. For another example, the brown lactobacillus beverage stabilizer and the bactericidal brown lactobacillus beverage disclosed in the chinese patent CN104304451a are based on pectin, sodium carboxymethyl cellulose, soybean polysaccharide, microcrystalline cellulose and gellan gum as stabilizer systems, which can effectively prevent the adverse phenomena of water separation, precipitation, flocculation, delamination and the like of the lactobacillus beverage, and the bactericidal brown lactobacillus beverage has uniform and stable state, no flocculation delamination and obvious precipitation within the shelf life of 6 months, and fresh and full taste. Therefore, the lactobacillus beverage can effectively improve the product performance of the lactobacillus beverage through the adjustment of a product system, but the problems of longer fermentation period and longer browning time of the lactobacillus product can not be solved.
Disclosure of Invention
Therefore, the invention aims to solve the technical problem of providing the brown lactobacillus beverage which has rich Maillard flavor and yoghurt flavor and better product stability;
the second technical problem to be solved by the invention is to provide a preparation method for rapidly fermenting the brown lactobacillus beverage.
In order to solve the technical problems, the preparation method of the brown lactobacillus beverage provided by the invention comprises the following steps:
(1) Adding water into defatted powder for proportioning, sterilizing to obtain a fermentation base material, adding a fermentation microbial inoculum into the fermentation base material, and fermenting and demulsifiing to obtain fermented milk for later use;
(2) Adding a stabilizer and reducing sugar into the fermented milk to carry out mixing and homogenization treatment to obtain a milk base material;
(3) And (3) performing ultrahigh-temperature sterilization browning treatment on the milk base material, and performing acid regulation and filling on the obtained brown milk to obtain the milk.
Specifically, in the step (1), the method further comprises the step of adding lactose hydrolase into the fermentation base stock;
Preferably, the fermentation base comprises, based on the total amount of the fermentation base: 10-13wt% of degreasing powder, 0.1-0.3wt% of lactose hydrolase and water to make up 100%.
Specifically, in the step (1), the fermentation inoculant comprises a mixed inoculant of lactobacillus helveticus, streptococcus thermophilus and lactobacillus paracasei;
Preferably, the mass ratio of the lactobacillus helveticus, the streptococcus thermophilus and the lactobacillus paracasei is 1:1-3:1-3, more preferably 1:2:2;
preferably, the amount of the fermentation inoculum is 0.3-0.8U/kg based on the amount of the fermentation base material.
Specifically, in the step (1):
The temperature of the fermentation step is 43+/-1 ℃, the pH value of the feed liquid is controlled to be 3.6-4.0 by the end point of the fermentation step, and the acidity is 140-160; and/or the number of the groups of groups,
The temperature of the sterilization step is 85+/-2 ℃ and the sterilization time is 300+/-20 s; and/or the number of the groups of groups,
The stirring rotating speed of the demulsification step is 30-50r/min, and the demulsification time is 15min; and/or the number of the groups of groups,
The batching step further comprises the step of preheating water to 45-55 ℃ for batching; and/or the number of the groups of groups,
The dosing step is further followed by a step of performing a hydration treatment, preferably the hydration treatment step comprises a step of performing a rest hydration at 45-55 ℃ for 30-40 minutes.
Specifically, in the step (1), after fermentation for 10 hours, sampling, observing and measuring the acidity and the pH value of the product, if the product has a good gel structure, the surface is a smooth and flat mirror surface, the pH value is between 3.6 and 4.0, the acidity is between 140 and 160, and the fermentation can be stopped; otherwise, fermentation should be continued.
Specifically, in the step (2):
The stabilizer comprises one or a mixture of more of soybean polysaccharide and pectin; and/or the number of the groups of groups,
The reducing sugar comprises one or a mixture of more of arabinose and sucralose.
Specifically, in the step (2), the temperature of the homogenizing step is 95-98 ℃, and the homogenizing pressure is 40-200bar; and/or the number of the groups of groups,
In the step (2), the temperature of the mixing step is 30-40 ℃; and/or the number of the groups of groups,
In the step (2), the method further comprises the step of adding a hydration material to the stabilizer, and preferably, the temperature of the hydration material is 60-70 ℃.
Preferably, in the step of adding the hydration material to the stabilizer, the addition amount of water is 30 times the amount of the stabilizer.
Specifically, in the step (3), the temperature of the step of the ultra-high temperature sterilization browning treatment is 147-157 ℃ and the time is 9-15 seconds; and/or the number of the groups of groups,
In the step (3), the acid adjusting step comprises a sterile online acid adjusting step, and preferably, the acid agent of the acid adjusting step comprises citric acid.
In the step (3), the step of the ultra-high temperature sterilization browning treatment is preferably performed until the solution reaches about 7507C (pantone color card).
In the step (3), the acidity of the system is adjusted by online adding the prepared citric acid solution through a sterile online acid adjusting system, and the acidity of the final product is kept between 38 and 42 degrees T.
In the step (3), the filling step adopts a sterile cold filling technology, namely, aseptic filling is carried out at 20-25 ℃, the nitrogen concentration is 99.99%, the nitrogen pressure is 1.5+/-0.2 bar, and the nitrogen flow is 1.5+/-0.2 slm.
Specifically, the preparation method of the brown lactobacillus beverage comprises the following components in percentage by mass according to the total amount of the preparation raw materials: 18-20wt% of fermented milk, 0.3-0.6wt% of stabilizer, 4.008-6.012wt% of reducing sugar and 0.1-0.2wt% of citric acid, wherein water is added to make up 100%.
Specifically, the preparation method of the brown lactobacillus beverage comprises the following components in percentage by mass according to the total amount of the preparation raw materials: 18-20wt% of fermented milk, 0.2-0.4wt% of soybean polysaccharide, 0.1-0.2wt% of pectin, 4-6wt% of arabinose, 0.008-0.012wt% of sucralose and 0.1-0.2wt% of citric acid, and the water is added to make up 100%.
The invention also discloses the brown lactobacillus beverage prepared by the method.
The preparation method of the brown lactobacillus beverage adopts the processing sequence of raw material dissolution, pasteurization, fermentation, blending, browning, acid adjusting and filling, namely, corresponding browning and acid adjusting steps are carried out after fermentation, namely, blending, compared with the processing sequence of raw material dissolution, temperature rising, browning, fermentation, blending, sterilization and filling (namely, browning is carried out before fermentation) in the traditional brown lactobacillus beverage processing technology, the preparation method of the brown lactobacillus beverage has the following advantages:
(1) Different production efficiency (represented by production time): the traditional lactobacillus beverage is pre-browning, in order to reach the color of the final product, the color is required to be deepened as much as possible (pantongxiao 720C-721C) during the pre-browning, the browning time is up to 3-4 hours (95-97 ℃), and long-time low-temperature fermentation is required to be carried out for about 65-72 hours; the preparation method of the lactobacillus beverage provided by the invention has the advantages that the Maillard reaction can be quickly generated by means of ultrahigh temperature sterilization, acid adjustment and the like after browning, the original browning time can be shortened by 1-2h after secondary batching due to lighter color requirement of a finished product, the expected color can be achieved, the Maillard reaction can be quickly generated, flavor substances can be reserved to a greater extent, meanwhile, the browning time for achieving the target color of the finished product is shortened by means of post browning (9-15 s), and the production efficiency is greatly improved; compared with the traditional lactobacillus preparation method, the method provided by the invention can reduce the time of about 50 hours including the process steps of fermenting strains to produce fragrance, heating, cooling, browning and the like, and can be directly homogenized after browning, so that the production cost of heating before homogenization is reduced, and the production efficiency is greatly improved;
(2) The Maillard flavors are different (represented by flavor evaluation), and the traditional lactobacillus beverage is prepared by a pre-browning mode, so that Maillard flavor substances are lost after fermentation; the preparation method adopts a mode of fermenting first and browning later, and the Maillard flavor is obtained by browning after fermentation (namely after secondary batching), so that the Maillard flavor is not influenced by fermentation, the Maillard flavor loss is smaller, the more complete Maillard browning flavor and the yoghourt fermentation flavor can be ensured, the product can achieve better flavor without adding additional essence, flavoring and strengthening flavor or glucose and sucrose, and the rich Maillard flavor and yoghourt flavor are obtained;
(3) Stability (presented as a centrifugal sedimentation rate result), in traditional lactobacillus beverage preparation, a protein component and reducing sugar are required to be co-heated for a long time to perform a high-temperature Maillard reaction (namely a browning process), and in the process, aggregation and sedimentation of the protein are easy to occur; the preparation method of the lactobacillus beverage provided by the invention has the advantages that Maillard reaction is carried out after the lactobacillus beverage is prepared, so that the exposure time of the protein in a high-temperature environment is effectively reduced, and the stability of the beverage is improved to a certain extent;
(4) The particle size of the product (shown by the result of a particle size analyzer), because the traditional preparation method of the lactobacillus beverage adopts a browning mode before fermentation, in order to meet the color requirement of the final product, the color needs to be deepened as much as possible during the prior browning, and the browning time is up to 2-3 hours; according to the preparation method of the lactobacillus beverage, the browning process is finished simultaneously in the sterilization process by means of ultrahigh temperature sterilization, the expected color end point can be achieved in a very short time (9-15 s), and the phenomenon of heated agglomeration of protein molecules is effectively reduced due to the fact that the protein heating time is short, so that the particle size of the product is reduced, meanwhile, the stability is improved to a certain extent, and the drinking experience of the product is improved;
(5) According to the preparation method of the lactobacillus beverage, in the fermentation process of the fermented milk, lactose is decomposed into galactose and glucose by adding lactose hydrolase in the formula, so that the lactose can be rapidly utilized by streptococcus thermophilus and lactobacillus bulgaricus, the reproduction of fermentation strains is accelerated, protein is decomposed into amino acid, and the utilization of lactobacillus paracasei is effectively accelerated, and flavor substances are generated; meanwhile, the galactose and glucose which are not utilized in the system can further participate in Maillard reaction, so that color change and Maillard flavor substance accumulation are accelerated; the mixed bacteria of streptococcus thermophilus and lactobacillus bulgaricus and lactobacillus paracasei are adopted for fermentation, so that compared with the traditional lactobacillus beverage prepared by lactobacillus paracasei, more fermentation time can be effectively saved, and the production efficiency is improved;
(6) According to the preparation method of the lactobacillus beverage, the formula is adjusted, the soybean polysaccharide and the pectin are used as a stable system, pentose reducing sugar such as arabinose and the like which are subjected to Maillard reaction more rapidly is added, and residual galactose, glucose, pentose and protein in the system are heated together in an ultrahigh temperature environment, so that the exposure time of the protein in the high temperature environment is effectively reduced, and the stability of the beverage is improved to a certain extent; the method can save time cost and production cost, has less influence on the complete preservation of Maillard flavor due to fermentation, does not need to add essence, has uniform particle size of finished products and good stability, and can achieve the claim of products with zero sugar and zero fat;
(7) According to the preparation method of the lactobacillus beverage, arabinose is preferably added, clinical experiments show that the L-arabinose has a blocking effect on the metabolic conversion of sucrose, so that the application prospect of the lactobacillus beverage in the aspects of losing weight, controlling diabetes and the like is good, the American medical society also puts the L-arabinose into a nutritional supplement or a non-prescription drug of an anti-obesity agent, and the No. 12 bulletin of the ministry of health in 2008 approves the L-arabinose as a new resource food, the application range is 'various foods, but not infant foods', the Maillard reaction can be rapidly generated with amino acid under the condition of proper temperature, and the reaction rate is higher than that of glucose, sucrose and erythritol, so that the high efficiency and the flavor requirements of the lactobacillus beverage are further ensured.
Drawings
In order that the invention may be more readily understood, a more particular description of the invention will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings, in which,
Fig. 1 is a process flow chart of the brown lactobacillus beverage.
Detailed Description
In the following examples, the selected defatted powder was tested according to GB 19644 and used after passing the test.
Example 1
As shown in the flowchart of fig. 1, the preparation method of the brown lactobacillus beverage in this embodiment includes the following steps:
(1) Fermented milk production
Accurately weighing the defatted powder according to the proportion of 12wt%, weighing lactose hydrolase according to the proportion of 0.2wt%, and preheating the batching water to 50 ℃ for standby; the de-greasing powder and lactose hydrolase are put into the water for proportioning (the water is added to complement 100wt percent), the stirring speed is 40 rpm, the stirring time is 15min, and the dissolution of the raw materials is ensured; the obtained fermentation base stock is subjected to standing hydration for 35 minutes at 50 ℃, and then is subjected to pasteurization at 85 ℃ for 300 seconds;
After sterilization, the fermentation base stock is reduced to 43 ℃, and fermentation bacteria (lactobacillus helveticus, streptococcus thermophilus and lactobacillus paracasei, the mass ratio of which is 1:2:2) are added according to the dosage of 0.5U/kg fermentation base stock, fermentation is carried out at the fermentation temperature of 43 ℃, and the sterility of the adding environment is always kept when strains are added; in the fermentation process, after fermentation for 10 hours, sampling, observing and measuring the acidity and the pH value of the product, and stopping fermentation if the product has a good gel structure, the surface is a smooth and flat mirror surface, the pH value is between 3.6 and 4.0, and the acidity is between 140 and 160; otherwise, fermentation should be continued;
After the fermentation is completed, demulsification treatment is carried out on the obtained fermented milk, the demulsification stirring rotation speed is 40 revolutions per minute, the demulsification time is 15 minutes, and the demulsified yoghurt is temporarily stored in a sterile tank at the storage temperature of less than or equal to 7+/-1 ℃;
(2) Secondary batching
In this embodiment, the total amount of the raw materials for preparing the brown lactobacillus includes the following components in mass content: 19wt% of fermented milk, 0.3wt% of soybean polysaccharide, 0.15wt% of pectin, 4wt% of arabinose, 0.01wt% of sucralose and 0.15wt% of citric acid, and adding water to make up 100%;
Accurately weighing a selected amount of soybean polysaccharide and pectin, adding into hot water of 65 ℃ which is 30 times of the weight of the raw materials, and stirring at a stirring speed of 25 revolutions per minute for 20 minutes; when the mixed solution of the stabilizing agent is cooled to 35 ℃, adding selected amounts of fermented milk, arabinose and sucralose into the mixed solution, adding water to complement 100% (removing water used for citric acid solution in the subsequent acid adding step), and stirring at a rotation speed of 25 revolutions per minute for 15 minutes; homogenizing at 96 deg.C under 100bar to obtain milk base material;
(3) Ultrahigh temperature sterilization browning
Performing ultrahigh-temperature sterilization browning treatment on the milk base material at 157 ℃ for 12 seconds until the solution reaches about 7507C (pantone color card); then carrying out acid regulating treatment through a sterile prior acid regulating system, and online adding a selected amount of citric acid solution prepared by citric acid to regulate the acidity of the system, so as to keep the acidity of the final product between 38 and 42 DEG T; aseptic cold filling technology is adopted, namely aseptic filling is carried out at 20-25 ℃, the nitrogen concentration is 99.99%, the nitrogen pressure is 1.5+/-0.2 bar, and the nitrogen flow is 1.5+/-0.2 slm.
Example 2
As shown in the flowchart of fig. 1, the preparation method of the brown lactobacillus beverage in this embodiment includes the following steps:
(1) Fermented milk production
Accurately weighing the defatted powder according to the proportion of 12wt%, weighing lactose hydrolase according to the proportion of 0.2wt%, and preheating the batching water to 50 ℃ for standby; the de-greasing powder and lactose hydrolase are put into the water for proportioning (the water is added to complement 100wt percent), the stirring speed is 40 rpm, the stirring time is 15min, and the dissolution of the raw materials is ensured; the obtained fermentation base stock is subjected to standing hydration for 35 minutes at 50 ℃, and then is subjected to pasteurization at 85 ℃ for 300 seconds;
After sterilization, the fermentation base stock is reduced to 43 ℃, and fermentation bacteria (lactobacillus helveticus, streptococcus thermophilus and lactobacillus paracasei, the mass ratio of which is 1:2:2) are added according to the dosage of 0.5U/kg fermentation base stock, fermentation is carried out at the fermentation temperature of 43 ℃, and the sterility of the adding environment is always kept when strains are added; in the fermentation process, after fermentation for 10 hours, sampling, observing and measuring the acidity and the pH value of the product, and stopping fermentation if the product has a good gel structure, the surface is a smooth and flat mirror surface, the pH value is between 3.6 and 4.0, and the acidity is between 140 and 160; otherwise, fermentation should be continued;
After the fermentation is completed, demulsification treatment is carried out on the obtained fermented milk, the demulsification stirring rotation speed is 40 revolutions per minute, the demulsification time is 15 minutes, and the demulsified yoghurt is temporarily stored in a sterile tank at the storage temperature of less than or equal to 7+/-1 ℃;
(2) Secondary batching
In this embodiment, the total amount of the raw materials for preparing the brown lactobacillus includes the following components in mass content: 19wt% of fermented milk, 0.3wt% of soybean polysaccharide, 0.15wt% of pectin, 6wt% of arabinose, 0.01wt% of sucralose and 0.15wt% of citric acid, and adding water to make up 100%;
Accurately weighing a selected amount of soybean polysaccharide and pectin, adding into hot water of 65 ℃ which is 30 times of the weight of the raw materials, and stirring at a stirring speed of 25 revolutions per minute for 20 minutes; when the mixed solution of the stabilizing agent is cooled to 35 ℃, adding selected amounts of fermented milk, arabinose and sucralose into the mixed solution, adding water to complement 100% (removing water used for citric acid solution in the subsequent acid adding step), and stirring at a rotation speed of 25 revolutions per minute for 15 minutes; homogenizing at 96 deg.C under 100bar to obtain milk base material;
(3) Ultrahigh temperature sterilization browning
Performing ultrahigh-temperature sterilization browning treatment on the milk base material at 157 ℃ for 12 seconds until the solution reaches about 7507C (pantone color card); then carrying out acid regulating treatment through a sterile prior acid regulating system, and online adding a selected amount of citric acid solution prepared by citric acid to regulate the acidity of the system, so as to keep the acidity of the final product between 38 and 42 DEG T; aseptic cold filling technology is adopted, namely aseptic filling is carried out at 20-25 ℃, the nitrogen concentration is 99.99%, the nitrogen pressure is 1.5+/-0.2 bar, and the nitrogen flow is 1.5+/-0.2 slm.
Example 3
As shown in the flowchart of fig. 1, the preparation method of the brown lactobacillus beverage in this embodiment includes the following steps:
(1) Fermented milk production
Accurately weighing the defatted powder according to the proportion of 12wt%, weighing lactose hydrolase according to the proportion of 0.2wt%, and preheating the batching water to 50 ℃ for standby; the de-greasing powder and lactose hydrolase are put into the water for proportioning (the water is added to complement 100wt percent), the stirring speed is 40 rpm, the stirring time is 15min, and the dissolution of the raw materials is ensured; the obtained fermentation base stock is subjected to standing hydration for 35 minutes at 50 ℃, and then is subjected to pasteurization at 85 ℃ for 300 seconds;
After sterilization, the fermentation base stock is reduced to 43 ℃, and fermentation bacteria (lactobacillus helveticus, streptococcus thermophilus and lactobacillus paracasei, the mass ratio of which is 1:2:2) are added according to the dosage of 0.5U/kg fermentation base stock, fermentation is carried out at the fermentation temperature of 43 ℃, and the sterility of the adding environment is always kept when strains are added; in the fermentation process, after fermentation for 10 hours, sampling, observing and measuring the acidity and the pH value of the product, and stopping fermentation if the product has a good gel structure, the surface is a smooth and flat mirror surface, the pH value is between 3.6 and 4.0, and the acidity is between 140 and 160; otherwise, fermentation should be continued;
After the fermentation is completed, demulsification treatment is carried out on the obtained fermented milk, the demulsification stirring rotation speed is 40 revolutions per minute, the demulsification time is 15 minutes, and the demulsified yoghurt is temporarily stored in a sterile tank at the storage temperature of less than or equal to 7+/-1 ℃;
(2) Secondary batching
In this embodiment, the total amount of the raw materials for preparing the brown lactobacillus includes the following components in mass content: 19wt% of fermented milk, 0.3wt% of soybean polysaccharide, 0.15wt% of pectin, 4wt% of arabinose, 0.01wt% of sucralose and 0.15wt% of citric acid, and adding water to make up 100%;
Accurately weighing a selected amount of soybean polysaccharide and pectin, adding into hot water of 65 ℃ which is 30 times of the weight of the raw materials, and stirring at a stirring speed of 25 revolutions per minute for 20 minutes; when the mixed solution of the stabilizing agent is cooled to 35 ℃, adding selected amounts of fermented milk, arabinose and sucralose into the mixed solution, adding water to complement 100% (removing water used for citric acid solution in the subsequent acid adding step), and stirring at a rotation speed of 25 revolutions per minute for 15 minutes; homogenizing at 96 deg.C under 100bar to obtain milk base material;
(3) Ultrahigh temperature sterilization browning
Performing ultrahigh-temperature sterilization browning treatment on the milk base material at 157 ℃ for 15 seconds until the solution reaches about 7507C (pantone color card); then carrying out acid regulating treatment through a sterile prior acid regulating system, and online adding a selected amount of citric acid solution prepared by citric acid to regulate the acidity of the system, so as to keep the acidity of the final product between 38 and 42 DEG T; aseptic cold filling technology is adopted, namely aseptic filling is carried out at 20-25 ℃, the nitrogen concentration is 99.99%, the nitrogen pressure is 1.5+/-0.2 bar, and the nitrogen flow is 1.5+/-0.2 slm.
Example 4
As shown in the flowchart of fig. 1, the preparation method of the brown lactobacillus beverage in this embodiment includes the following steps:
(1) Fermented milk production
Accurately weighing the defatted powder according to the proportion of 12wt%, weighing lactose hydrolase according to the proportion of 0.2wt%, and preheating the batching water to 50 ℃ for standby; the de-greasing powder and lactose hydrolase are put into the water for proportioning (the water is added to complement 100wt percent), the stirring speed is 40 rpm, the stirring time is 15min, and the dissolution of the raw materials is ensured; the obtained fermentation base stock is subjected to standing hydration for 35 minutes at 50 ℃, and then is subjected to pasteurization at 85 ℃ for 300 seconds;
After sterilization, the fermentation base stock is reduced to 43 ℃, and fermentation bacteria (lactobacillus helveticus, streptococcus thermophilus and lactobacillus paracasei, the mass ratio of which is 1:2:2) are added according to the dosage of 0.5U/kg fermentation base stock, fermentation is carried out at the fermentation temperature of 43 ℃, and the sterility of the adding environment is always kept when strains are added; in the fermentation process, after fermentation for 10 hours, sampling, observing and measuring the acidity and the pH value of the product, and stopping fermentation if the product has a good gel structure, the surface is a smooth and flat mirror surface, the pH value is between 3.6 and 4.0, and the acidity is between 140 and 160; otherwise, fermentation should be continued;
After the fermentation is completed, demulsification treatment is carried out on the obtained fermented milk, the demulsification stirring rotation speed is 40 revolutions per minute, the demulsification time is 15 minutes, and the demulsified yoghurt is temporarily stored in a sterile tank at the storage temperature of less than or equal to 7+/-1 ℃;
(2) Secondary batching
In this embodiment, the total amount of the raw materials for preparing the brown lactobacillus includes the following components in mass content: 19wt% of fermented milk, 0.3wt% of soybean polysaccharide, 0.15wt% of pectin, 4wt% of arabinose, 0.01wt% of sucralose and 0.15wt% of citric acid, and adding water to make up 100%;
Accurately weighing a selected amount of soybean polysaccharide and pectin, adding into hot water of 65 ℃ which is 30 times of the weight of the raw materials, and stirring at a stirring speed of 25 revolutions per minute for 20 minutes; when the mixed solution of the stabilizing agent is cooled to 35 ℃, adding selected amounts of fermented milk, arabinose and sucralose into the mixed solution, adding water to complement 100% (removing water used for citric acid solution in the subsequent acid adding step), and stirring at a rotation speed of 25 revolutions per minute for 15 minutes; homogenizing at 96 deg.C under 100bar to obtain milk base material;
(3) Ultrahigh temperature sterilization browning
Performing ultrahigh-temperature sterilization browning treatment on the milk base material at 157 ℃ for 9 seconds until the solution reaches about 7507C (pantone color card); then carrying out acid regulating treatment through a sterile prior acid regulating system, and online adding a selected amount of citric acid solution prepared by citric acid to regulate the acidity of the system, so as to keep the acidity of the final product between 38 and 42 DEG T; aseptic cold filling technology is adopted, namely aseptic filling is carried out at 20-25 ℃, the nitrogen concentration is 99.99%, the nitrogen pressure is 1.5+/-0.2 bar, and the nitrogen flow is 1.5+/-0.2 slm.
Example 5
As shown in the flowchart of fig. 1, the preparation method of the brown lactobacillus beverage in this embodiment includes the following steps:
(1) Fermented milk production
Accurately weighing the defatted powder according to the proportion of 10wt%, weighing lactose hydrolase according to the proportion of 0.1wt%, and preheating the batching water to 45 ℃ for standby; the degreasing powder and lactose hydrolase are put into the water for proportioning (the water is added to complement 100wt percent), the stirring speed is 30 r/min, the stirring time is 15min, and the dissolution of the raw materials is ensured; the obtained fermentation base stock is subjected to standing hydration for 30 minutes at 45 ℃, then is subjected to pasteurization at 83 ℃ for 300 seconds;
After sterilization, the fermentation base stock is reduced to 42 ℃, and fermentation bacteria (lactobacillus helveticus, streptococcus thermophilus and lactobacillus paracasei, the mass ratio of which is 1:2:2) are added according to the dosage of 0.3U/kg fermentation base stock, fermentation is carried out at the fermentation temperature of 42 ℃, and the sterility of the adding environment is always maintained when strains are added; in the fermentation process, after fermentation for 10 hours, sampling, observing and measuring the acidity and the pH value of the product, and stopping fermentation if the product has a good gel structure, the surface is a smooth and flat mirror surface, the pH value is between 3.6 and 4.0, and the acidity is between 140 and 160; otherwise, fermentation should be continued;
After the fermentation is completed, demulsification treatment is carried out on the obtained fermented milk, the demulsification stirring rotation speed is 30 revolutions per minute, the demulsification time is 15 minutes, and the demulsified yoghurt is temporarily stored in a sterile tank at the storage temperature of less than or equal to 7+/-1 ℃;
(2) Secondary batching
In this embodiment, the total amount of the raw materials for preparing the brown lactobacillus includes the following components in mass content: 18wt% of fermented milk, 0.4wt% of soybean polysaccharide, 0.1wt% of pectin, 5wt% of arabinose, 0.008wt% of sucralose and 0.2wt% of citric acid, and adding water to make up 100%;
Accurately weighing a selected amount of soybean polysaccharide and pectin, adding into hot water of 60 ℃ which is 30 times of the weight of the raw materials, and stirring at a stirring speed of 20 rpm for 20min; when the mixed solution of the stabilizing agent is cooled to 30 ℃, adding selected amounts of fermented milk, arabinose and sucralose into the mixed solution, adding water to complement 100% (removing water used for citric acid solution in the subsequent acid adding step), and stirring at a rotation speed of 20 r/min for 15min; homogenizing at 95deg.C under 40bar to obtain milk base material;
(3) Ultrahigh temperature sterilization browning
Performing ultrahigh-temperature sterilization browning treatment on the milk base material at the temperature of 152 ℃ for 12 seconds until the solution reaches about 7507C (pantone color card); then carrying out acid regulating treatment through a sterile prior acid regulating system, and online adding a selected amount of citric acid solution prepared by citric acid to regulate the acidity of the system, so as to keep the acidity of the final product between 38 and 42 DEG T; aseptic cold filling technology is adopted, namely aseptic filling is carried out at 20-25 ℃, the nitrogen concentration is 99.99%, the nitrogen pressure is 1.5+/-0.2 bar, and the nitrogen flow is 1.5+/-0.2 slm.
Example 6
As shown in the flowchart of fig. 1, the preparation method of the brown lactobacillus beverage in this embodiment includes the following steps:
(1) Fermented milk production
Accurately weighing the defatted powder according to the proportion of 13wt%, weighing lactose hydrolase according to the proportion of 0.3wt%, and preheating the batching water to 55 ℃ for standby; the degreasing powder and lactose hydrolase are put into the water for proportioning (the water is added to complement 100wt percent), the stirring speed is 50 revolutions per minute, the stirring time is 15 minutes, and the dissolution of the raw materials is ensured; the obtained fermentation base stock is subjected to standing hydration for 40 minutes at 55 ℃, then is subjected to pasteurization at 87 ℃ for 300 seconds;
After sterilization, the fermentation base stock is reduced to 44 ℃, and fermentation bacteria (lactobacillus helveticus, streptococcus thermophilus and lactobacillus paracasei, the mass ratio of which is 1:2:2) are added according to the dosage of 0.8U/kg fermentation base stock, fermentation is carried out at the fermentation temperature of 44 ℃, and the sterility of the adding environment is always maintained when the strains are added; in the fermentation process, after fermentation for 10 hours, sampling, observing and measuring the acidity and the pH value of the product, and stopping fermentation if the product has a good gel structure, the surface is a smooth and flat mirror surface, the pH value is between 3.6 and 4.0, and the acidity is between 140 and 160; otherwise, fermentation should be continued;
after the fermentation is completed, demulsification treatment is carried out on the obtained fermented milk, the demulsification stirring speed is 50 revolutions per minute, the demulsification time is 15 minutes, and the demulsified yoghurt is temporarily stored in a sterile tank at the storage temperature of less than or equal to 7+/-1 ℃;
(2) Secondary batching
In this embodiment, the total amount of the raw materials for preparing the brown lactobacillus includes the following components in mass content: 20 weight percent of fermented milk, 0.2 weight percent of soybean polysaccharide, 0.2 weight percent of pectin, 5 weight percent of arabinose, 0.012 weight percent of sucralose and 0.1 weight percent of citric acid, and adding water to complement 100 percent;
Accurately weighing a selected amount of soybean polysaccharide and pectin, adding into 70 ℃ hot water 30 times of the weight of the raw materials, and stirring at a stirring speed of 30 rpm for 20min; when the mixed solution of the stabilizing agent is cooled to 40 ℃, adding selected amounts of fermented milk, arabinose and sucralose into the mixed solution, adding water to complement 100% (removing water used for citric acid solution in the subsequent acid adding step), and stirring at a rotation speed of 30 r/min for 15min; homogenizing at 98deg.C under 200bar to obtain milk base material;
(3) Ultrahigh temperature sterilization browning
Performing ultrahigh-temperature sterilization browning treatment on the milk base material at the temperature of 152 ℃ for 12 seconds until the solution reaches about 7507C (pantone color card); then carrying out acid regulating treatment through a sterile prior acid regulating system, and online adding a selected amount of citric acid solution prepared by citric acid to regulate the acidity of the system, so as to keep the acidity of the final product between 38 and 42 DEG T; aseptic cold filling technology is adopted, namely aseptic filling is carried out at 20-25 ℃, the nitrogen concentration is 99.99%, the nitrogen pressure is 1.5+/-0.2 bar, and the nitrogen flow is 1.5+/-0.2 slm.
Example 7
The preparation method of the brown lactobacillus beverage of the present example is the same as that of example 1, except that the arabinose is not added, but 2wt% erythritol is added according to the sweetness, and the sweetness of the lactobacillus is similar to that of the added arabinose of 4wt% at the addition ratio.
Example 8
The preparation method of the brown lactobacillus beverage in this example is the same as that in example 1, except that lactose hydrolysis is performed without adding the lactose hydrolase.
Example 9
The brown lactic acid bacteria drink of this example was prepared as in example 1, except that the soy polysaccharide and pectin stabilizing system was replaced with 0.3wt% cmc FM9 and 0.2wt% pga stabilizing system.
Comparative example 1
The preparation method of the brown lactobacillus beverage in the comparative example is processed according to the traditional lactobacillus beverage mode, namely, the traditional mode of browning before fermentation is adopted, and specifically comprises the following steps:
(1) Fermented milk production
Weighing the defatted milk powder according to the proportion of 12wt% and adding water for dissolution, adding 1.5wt% of glucose, and keeping the dissolved defatted milk powder to stand and hydrate for 35 minutes at 50 ℃; then heating the feed liquid to 96 ℃ and keeping for 3 hours for browning, cooling to 43 ℃ after obtaining the browning material, and adding lactobacillus paracasei (0.5U/kg) for fermentation to obtain the fermented milk meeting the requirements;
(2) Secondary batching
The soybean polysaccharide and pectin combined stability system is used, 0.5% of soybean polysaccharide and 0.2% of pectin are taken, 30 times of hot water at 60-70 ℃ is added for dissolution, 7% of white sugar is added, the fermented milk is added to 1000kg of constant volume, and after full stirring and mixing, essence is added for sterilization and filling.
Comparative example 2
The preparation method of the brown lactobacillus beverage in this comparative example is the same as that of example 2, and the only difference is that in the step (3), after the secondary ingredients are prepared, the ultra-high pressure sterilization browning treatment is performed after the online acid adjustment step.
Comparative example 3
The preparation method of the brown lactobacillus beverage in this comparative example is the same as that of example 2, and only differs from example 2 in that in the step (3), after the secondary dosing is performed, the ultra-high pressure sterilization temperature is 122 ℃ and the treatment is 4 s.
Experimental example
1. Product property testing
The properties of the lactic acid bacteria drinks prepared in examples 1 to 9 and comparative examples 1 to 3 were examined, respectively, and the evaluation indexes include:
centrifugal sedimentation rate: the centrifugal sedimentation rate is an important index for evaluating the stability of the milk beverage, and the testing steps are as follows: taking 30-40g of a sample in a 50mL centrifuge tube, centrifuging for 20min at the rotating speed of 4000r/min of the centrifuge, pouring the upper liquid, inverting the centrifuge tube on filter paper, standing for 1min, wiping a tube orifice for weighing, and presenting the result in the form of average value and variance;
particle size analyzer: the particle size of the suspension was measured using a BECKMAN LA960 laser particle sizer using mie scattering and Fraunhofer laser diffraction theory.
The results of the detection are shown in Table 1 below.
TABLE 1 results of product property detection
| Sequence number | Particle size μm | Centrifugal precipitation rate% | Final product color (Pantong color card) |
| Example 1 | 1.67 | 0.18 | Lighter orange brown, lighter than 7507C, did not reach the desired color |
| Example 2 | 1.51 | 0.18 | Up to 7507C to the desired color |
| Example 3 | 1.77 | 0.27 | Lighter orange brown, lighter than 7507C, did not reach the desired color |
| Example 4 | 1.62 | 0.23 | Lighter orange brown, lighter than 7507C, did not reach the desired color |
| Example 5 | 2.19 | 0.28 | Up to 7507C to the desired color |
| Example 6 | 2.51 | 0.25 | Up to 7507C to the desired color |
| Example 7 | 1.97 | 0.26 | Darker cream yellow, lighter than 7507C, did not reach the desired color |
| Example 8 | 2.13 | 0.26 | Lighter orange brown, lighter than 7507C, did not reach the desired color |
| Example 9 | 3.09 | 0.36 | Up to 7507C to the desired color |
| Comparative example 1 | 2.81 | 0.37 | Up to 7507C to the desired color |
| Comparative example 2 | 2.11 | 0.27 | Darker cream yellow, lighter than 7507C, did not reach the desired color |
| Comparative example 3 | 1.58 | 0.20 | Is substantially milky white and does not reach the expected color |
It can be seen that the Maillard reaction occurs at a suitable sugar content, at a suitable temperature and for a suitable reaction time, examples 1 due to a low arabinose content, examples 3, 4 due to a short reaction time or a low reaction temperature, and eventually both affect the Maillard reaction resulting in a final product color that does not reach the desired color; in examples 5 and 6, the particle size and stability of the product are affected by the ratio of soybean polysaccharide to pectin in the stabilizing system; the erythritol added in the example 7 can not generate Maillard reaction with protein to influence the color of the final product, the example 8 can not add lactase to influence the fermentation time to prolong, the aggregation of protein in the system can be increased to influence the particle size of the product, meanwhile, the lactase is not added to reduce the sugar content which can react in the system, the color of the erythritol does not reach the expected color, in the example 9, a stable system of CMC and gellan gum is used, and the particle size and the centrifugal precipitation rate result of the final product are large.
In the scheme of the comparative example 1, only lactobacillus paracasei is adopted for fermentation, the fermented dairy product has unique fragrance, but the single lactobacillus paracasei is in a propagation stage 24 hours before the fermentation process, the protein decomposition rate is low, the passage speed is low, the rapid acid and fragrance production stage is required to be carried out after 24 hours, the whole fermentation time is long, the aggregation phenomenon of protein particles is obvious, the particle size and the precipitation rate are high, the pre-acid adding process is used in the comparative example 2, the production time is prolonged, and almost no obvious browning occurs due to the common sterilization process of 122 ℃ and 4 seconds in the comparative example 3, and the color of the expected product is not reached.
2. Yield improvement rate
The relative throughput (h) of each example and comparative example was calculated with 40T normal line yield, using the conventional pre-browning acidification process (i.e., the protocol of comparative example 1) prior to lactobacillus paracasei fermentation as a control.
The method comprises the steps of weighing, material melting, hydration, pasteurization (or traditional browning), strain addition, fermentation, demulsification, material mixing, acid addition, homogenization, ultra-high temperature sterilization (browning) and aseptic filling; wherein, the weighing step is counted by 1h, the material melting step is counted by 1h, the hydration step is counted by 0.5h, the strain adding step is counted by 0.5h, the demulsification step is counted by 0.5h, the mixing step is counted by 1h, the homogenizing step is counted by 1h, the aseptic filling step is counted by 1h, and the rest pasteurizing (or traditional browning), fermenting, acid adding and ultra-high temperature sterilizing (browning) steps are respectively different.
The calculation process according to the technical route of each example and comparative example is shown in the following table 2.
TABLE 2 calculation of capacity improvement rate
Therefore, the preparation method of the brown lactic acid beverage adopts a mode of performing ultrahigh pressure sterilization and browning simultaneously after fermentation, so that the efficiency of the whole process is effectively improved, and the productivity is improved.
3. Lactic acid bacteria beverage taste and flavor evaluation experiment
The lactic acid bacteria drinks prepared in examples 1 to 9 and comparative examples 1 to 3 above were subjected to taste and flavor evaluation tests, respectively, as follows:
the number of the tested persons is 300;
The test mode is as follows: the tasting dimension comprises product preference, sweet feeling, sour feeling, smoothness and flavor, the full score of each index is 10 points in a unnamed scoring mode, the higher the score of each index is, the better the representing effect is, and the statistical analysis is carried out on the tasting result;
Flavor profile: the Maillard flavor is subjected to multidimensional analysis, the professional Panel evaluation team performs evaluation scoring on the intensity of the flavor in each dimension, and the drawn multidimensional flavor map can be used for explaining the dimensional changes of the Maillard flavor and the whole flavor in different schemes of the patent.
The test results are shown in tables 3 and 4, respectively, below.
TABLE 3 sample test results
Table 4 product taste overall preference test data sheet (number of people 300)
Therefore, the Maillard reaction not only affects the color of the product, but also has a great influence on the flavor of the product. In example 1, the maillard reaction is influenced to cause light maillard flavor of the final product due to low arabinose content in examples 3 and 4 due to short reaction time or low reaction temperature, and the whole flavor is influenced, and in examples 5 and 6, the grain size of the product is influenced due to the proportion of soybean polysaccharide and pectin in a stable system, so that slight astringent taste and burnt taste are generated; the erythritol added in example 7 did not react with only lactase-decomposed galactose in the Maillard reaction system of protein, so the Maillard flavor was very light; example 8 because lactase is not added, the fermentation time is prolonged, the particle size of the product is affected by the increase of the aggregation of protein in the system, and meanwhile, the sugar content which can be reacted in the system is reduced by not adding lactase, and finally, the Maillard flavor is light and has a astringent taste; the stable system of CMC and gellan gum used in example 9 affected the higher viscosity of the final product, resulting in the occurrence of tube sticking during ultra-high temperature sterilization, a burnt feel in the flavor of the product and a sticky mouthfeel.
Comparative example 1 adopts the traditional brown lactobacillus preparation mode, the fermentation time is long, the aggregation phenomenon of protein particles is obvious, and the product has a astringent taste. In contrast, in the scheme of comparative document 2, since the Maillard reaction needs to be performed in a neutral or weakly acidic environment, if the acid is added before, the pH of the whole system is lower, which affects the Maillard reaction rate. In contrast 3, the common sterilization process at 122 ℃ for 4 seconds hardly causes obvious browning, and the flavor of the product is affected.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (10)
1. The preparation method of the brown lactobacillus beverage is characterized by comprising the following steps of:
(1) Adding water into defatted powder for proportioning, sterilizing to obtain a fermentation base material, adding a fermentation microbial inoculum into the fermentation base material, and fermenting and demulsifiing to obtain fermented milk for later use;
(2) Adding a stabilizer and reducing sugar into the fermented milk to carry out mixing and homogenization treatment to obtain a milk base material;
(3) And (3) performing ultrahigh-temperature sterilization browning treatment on the milk base material, and performing acid regulation and filling on the obtained brown milk to obtain the milk.
2. The method for preparing a brown lactic acid bacterium drink according to claim 1, wherein in the step (1), a step of adding lactose hydrolase to the fermentation base material is further included;
Preferably, the fermentation base comprises, based on the total amount of the fermentation base: 10-13wt% of degreasing powder, 0.1-0.3wt% of lactose hydrolase and water to make up 100%.
3. The method for preparing a brown lactic acid bacteria beverage according to claim 1 or 2, wherein in the step (1), the fermentation bacteria agent comprises a mixed bacteria agent of lactobacillus helveticus, streptococcus thermophilus and lactobacillus paracasei;
preferably, the amount of the fermentation inoculum is 0.3-0.8U/kg based on the amount of the fermentation base material.
4. A method for preparing a brown lactic acid bacteria beverage according to any one of claims 1 to 3, wherein in step (1):
The temperature of the fermentation step is 43+/-1 ℃, the pH value of the feed liquid is controlled to be 3.6-4.0 by the end point of the fermentation step, and the acidity is 140-160; and/or the number of the groups of groups,
The temperature of the sterilization step is 85+/-2 ℃ and the sterilization time is 300+/-20 s; and/or the number of the groups of groups,
The stirring rotating speed of the demulsification step is 30-50r/min, and the demulsification time is 15min; and/or the number of the groups of groups,
The batching step further comprises the step of preheating water to 45-55 ℃ for batching; and/or the number of the groups of groups,
The dosing step is further followed by a step of performing a hydration treatment, preferably the hydration treatment step comprises a step of performing a rest hydration at 45-55 ℃ for 30-40 minutes.
5. The method for preparing a brown lactic acid bacteria drink according to any one of claims 1 to 4, wherein in the step (2):
The stabilizer comprises one or a mixture of more of soybean polysaccharide and pectin; and/or the number of the groups of groups,
The reducing sugar comprises one or a mixture of more of arabinose and sucralose.
6. The method for preparing a brown lactic acid bacteria beverage according to any one of claims 1 to 5, wherein in the step (2), the temperature of the homogenizing step is 95 to 98 ℃ and the homogenizing pressure is 40 to 200bar; and/or the number of the groups of groups,
In the step (2), the temperature of the mixing step is 30-40 ℃; and/or the number of the groups of groups,
In the step (2), the method further comprises the step of adding a hydration material to the stabilizer, and preferably, the temperature of the hydration material is 60-70 ℃.
7. The method for preparing a brown lactic acid bacteria beverage according to any one of claims 1 to 6, wherein in the step (3), the temperature of the ultra-high temperature sterilization browning treatment step is 147 to 157 ℃, and the time is 9 to 15 seconds; and/or the number of the groups of groups,
In the step (3), the acid adjusting step comprises a sterile online acid adjusting step, and preferably, the acid agent of the acid adjusting step comprises citric acid.
8. The method for preparing a brown lactic acid bacteria beverage according to any one of claims 1 to 7, wherein the brown lactic acid bacteria comprises the following components in mass content based on the total amount of the preparation raw materials: 18-20wt% of fermented milk, 0.3-0.6wt% of stabilizer, 4.008-6.012wt% of reducing sugar and 0.1-0.2wt% of citric acid, wherein water is added to make up 100%.
9. The method for preparing the brown lactobacillus beverage according to claim 8, wherein the brown lactobacillus beverage comprises the following components in mass content based on the total amount of preparation raw materials: 18-20wt% of fermented milk, 0.2-0.4wt% of soybean polysaccharide, 0.1-0.2wt% of pectin, 4-6wt% of arabinose, 0.008-0.012wt% of sucralose and 0.1-0.2wt% of citric acid, and the water is added to make up 100%.
10. A brown lactic acid bacteria drink prepared by the method of any one of claims 1-9.
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