CN1919016A - Coconut milk simultaneous fermentation type active lactic acid bacteria beverage and its preparation method - Google Patents
Coconut milk simultaneous fermentation type active lactic acid bacteria beverage and its preparation method Download PDFInfo
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- CN1919016A CN1919016A CN 200610036323 CN200610036323A CN1919016A CN 1919016 A CN1919016 A CN 1919016A CN 200610036323 CN200610036323 CN 200610036323 CN 200610036323 A CN200610036323 A CN 200610036323A CN 1919016 A CN1919016 A CN 1919016A
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Abstract
The invention discloses a coconut milk co-fermenting active lactic acid bacteria beverage and preparing method, which comprises the following steps: beating coconut fruit, liquid and water, filtering to obtain coconut milk or through sailed coconut powder, sterilizing milk, grafting to obtain fermented sour milk, diluting sour milk, allocating evenly to obtain the product.
Description
Technical field
The present invention relates to a kind of active lactic acid bacteria drink, specifically, relate to a kind of coconut milk simultaneous fermentation type active lactic acid bacteria beverage and preparation method thereof.
Background technology
Milk-contained drink mainly is divided into allotment type milk-contained drink and fermented type milk-contained drink in the market.Active lactic acid bacteria drink belongs to the fermented type milk-contained drink.Compatriots' ubiquity is drunk the situation of lactose malabsorption after the cow's milk, and along with economic development and the people pursuit to healthy living, active lactic acid bacteria drink advances with average annual 40% speed in recent years.International and domestic active lactic acid bacteria drink market is all just towards healthy and hobby both direction development.
Coconut is the perennial tropical woody oleiferous plants crop of Palmae cocoanut.Crude fibre in the coconut meat and albumen can reduce the absorption of body inner cholesterol and quicken to drain; Multiple essential amino acid of human body and abundant vitamin are contained in the coconut palm Ruzhong, are useful plantmilks.Studies show that the coconut palm breast can reduce the blood lipid level of human body, angiocardiopathy is had good preventing and health-care effect.
Summary of the invention
The object of the present invention is to provide a kind of coconut milk simultaneous fermentation type active lactic acid bacteria beverage with coconut local flavor.
Another object of the present invention provides the preparation method of above-mentioned coconut milk simultaneous fermentation type active lactic acid bacteria beverage.
Coconut milk simultaneous fermentation type active lactic acid bacteria beverage of the present invention is to be fermented altogether with cow's milk by the coconut palm breast to be prepared from, and concrete grammar is as follows:
(1) coconut palm breast: coconut meat, coconut water are mixed making beating with water, filter, filtrate makes the coconut palm breast behind sterilising and enzyme inactivating; Or adopt commercially available coconut powder dissolution filter to obtain the coconut palm breast.
(2) milk liquid is made in sterilization behind cow's milk or milk powder and the sucrose batching dissolving homogeneous;
(3) liquid and the coconut palm breast of will suckling mixes, mixed liquor cooling back inoculating lactic acid bacterium, behind the working up curd fast cooling make the coconut milk simultaneous fermentation sour milk;
(4) with step (3) gained coconut milk simultaneous fermentation sour milk thin up, add sucrose, citric acid, stabilizing agent and essence simultaneously and mix, homogeneous can obtain coconut milk simultaneous fermentation type active lactic acid bacteria beverage.Can makes this product and in low-temperature preservation.
In above-mentioned steps (1), the weight ratio of coconut meat, coconut water and water is 1: 1～5: 3～7.The weight ratio of preferred coconut meat, coconut water and water is 1: 2: 6.The insulation under 65 ℃～80 ℃ of described filtrate carried out pasteurize again in 15～30 minutes and the enzyme that goes out makes the coconut palm breast.
In the above-mentioned steps (4), described coconut milk simultaneous fermentation sour milk thin up, the weight ratio of coconut milk simultaneous fermentation sour milk and water is 1: 1～3, preferred 1: 2.Described stabilizing agent is HM or propylene glycol alginate or its mixture, and the stabilizing agent addition is 0.3%～0.6% (m/v).The addition of described sucrose and citric acid is respectively 7%～10% (m/v) and 0.2%～0.5% (m/v).The cocoanut flavour that also can add 0.1～0.3% (m/v) behind the described coconut milk simultaneous fermentation sour milk thin up strengthens coconut palm fragrant breeze flavor.(m/v) expression: grams per milliliter.(v/v) expression: milliliter/milliliter.
The preparation method of coconut palm breast is as follows in the above-mentioned steps (1):
At first coconut removed the coconut palm clothing, shell and get coconut water, remove pericarp and get coconut meat, with 75 ℃～85 ℃ hot drink water blanching coconut palm pulp 1～5 minute; Then coconut meat, coconut water mix stirring to pulp with water by weight 1: 1～5: 3～7 again; At last with dope filtration, with filtrate 65 ℃～80 ℃ down go out under 15～30 minutes enzyme, pasteurize of insulation obtain the coconut palm breast.
Or adopt the method for commercially available coconut powder making coconut palm breast to be, and after the water allotment of 8～15 times of weight of adding, be heated to 80～100 ℃, make after the filtration.
The preparation method of milk liquid is as follows in the above-mentioned steps (2):
The milk powder addition is 8～12% (m/v) of made coconut milk simultaneous fermentation sour milk amount; The sucrose addition is 7～10% (m/v) of coconut milk simultaneous fermentation sour milk amount; Adopt 18～25Mpa homogeneous after adding dissolved in boiled water then, under 85 ℃～90 ℃ temperature, be incubated 20 minutes at last, sterilization.
The inoculation method of coconut milk simultaneous fermentation sour milk is as follows in the above-mentioned steps (3):
Coconut palm breast and the mixing of milk liquid are placed fermentor, and wherein the coconut palm breast accounts for 10%～30% (v/v) of mixed liquor; Be cooled to Deng mixed liquor and add lactic acid bacteria below 50 ℃, inoculum concentration is 2%～5% (v/v), and wherein the ratio of lactobacillus bulgaricus and streptococcus thermophilus is 1: 1～2; 42 ℃～～45 ℃ environment bottom fermentations 3～5 hours, after finishing, fermentation is cooled to rapidly below 10 ℃ then.
The coconut milk simultaneous fermentation sour milk dilutes and the method for allocating is in the above-mentioned steps (4):
Add cold boiling water dilution in the coconut milk simultaneous fermentation sour milk, the weight ratio of sour milk and water is 1: 1～3; Dilution adds stabilizing agent simultaneously, and addition is 0.3%～0.6% (m/v) of finished product cumulative volume, 0.2%～0.5% citric acid; Add 0.1%～0.3% cocoanut flavour at last.At last with deployed yogurt mixed liquor input homogenizer, homogeneous under the pressure of 15～25MPa, carry out afterwards sterile filling finished product, finished product is transported to the freezer storage.
Compared with prior art, the present invention has following beneficial effect: the present invention adopts the coconut palm breast to ferment altogether with cow's milk, for the active lactic acid bacteria drink with coconut palm fragrant breeze flavor that the consumer provides unique flavor, gives new local flavor of active lactic acid bacteria drink and health-care efficacy.The unique flavor of product of the present invention, structural state is stable, mouthfeel is smooth.
The specific embodiment
Embodiment 1
The preparation method of coconut palm breast is as follows:
Coconut is removed the coconut palm clothing, shells and get coconut water, remove pericarp and get coconut meat 5kg, with 80 ℃ of blanching coconut palms of hot water pulp 1 minute, with coconut meat, coconut water and water is 1: 2: 6 stirring to pulp by weight, and institute's making beating liquid is filtered, and filtrate gets the coconut palm breast at 25 minutes sterilising and enzyme inactivatings of 70 ℃ of insulations.
The Yoghourt Production method is as follows:
Get sucrose 8kg, whole-fat milk powder 11kg, homogeneous under the 20Mpm behind the adding 80L water mixing; Emulsion is placed 90 ℃～95 ℃ insulation sterilizations in 20 minutes down; Adding 20L coconut palm breast in the emulsion after sterilization stirs; Be cooled to about 45 ℃ inoculation Deng mixed liquor, inoculum concentration is 2% (v/v) (lactobacillus bulgaricus: streptococcus thermophilus is 1: 1), and 42 ℃～43 ℃ bottom fermentations 3 hours are cooled to rapidly below 10 ℃ after fermentation is finished.
The method of sour milk formulated drink is as follows:
Get PGA (propylene glycol alginate) 675g, HMP 225g, get sucrose 27kg, mix the back and use the hot water dissolving; Add sour milk 100L then and add water to cumulative volume again and reach 300 liters, add citric acid 1.15kg, stir after adding cocoanut flavour 690mL again.With dilution homogeneous under 20MPa,, place the storage of 0 ℃～Cool Room 4 then with the sour milk beverage can of finished product.
Embodiment 2
The preparation method of coconut palm breast is as follows:
Coconut is removed the coconut palm clothing, shells and get coconut water, remove pericarp and get coconut meat 5kg, with 80 ℃ of blanching coconut palms of hot water pulp 3 minutes, with coconut meat, coconut water and water weight ratio example is 1: 1: 7 stirring to pulp, and institute's making beating liquid is filtered, and filtrate gets the coconut palm breast at 30 minutes sterilising and enzyme inactivatings of 65 ℃ of insulations.
The Yoghourt Production method is as follows:
Get sucrose 7kg, milk powder 9kg, wherein skimmed milk powder 5.4kg, whole-fat milk powder 3.6kg add behind the 70L water mixing homogeneous under the 25Mpm; Emulsion behind the homogeneous is placed 85 ℃～90 ℃ insulation sterilizations in 20 minutes down; Adding 30L coconut palm breast in the emulsion after sterilization stirs; Be cooled to about 45 ℃ inoculation Deng mixed liquor, inoculum concentration is 5% (v/v) (lactobacillus bulgaricus: streptococcus thermophilus is 1: 2), and 42 ℃～43 ℃ bottom fermentations 4 hours are cooled to rapidly below 10 ℃ after fermentation is finished.
The method of sour milk formulated drink is as follows:
Get PGA 1.2kg, sucrose 13kg mixes, and mixes the back and uses the hot water dissolving; Add sour milk 100L then and add water to cumulative volume again and reach 200 liters, add citric acid 1.0kg, stir after adding cocoanut flavour 450mL again.With dilution homogeneous under 18MPa,, place the storage of 0 ℃～Cool Room 4 then with the sour milk beverage sterile filling of finished product.
Embodiment 3
The preparation method of coconut palm breast is as follows:
Coconut is removed the coconut palm clothing, shells and get coconut water, remove pericarp and get coconut meat 5kg, with 80 ℃ of blanching coconut palms of hot water pulp 5 minutes, with coconut meat, coconut water and boiling water is 1: 3: 5 stirring to pulp by weight, and institute's making beating liquid is filtered, and filtrate gets the coconut palm breast at 20 minutes sterilization enzyme inactivations of 75 ℃ of insulations.
The Yoghourt Production method is as follows:
Get sucrose 9kg, milk powder 10kg, wherein skimmed milk powder 6kg, whole-fat milk powder 4kg add behind the 75L water mixing homogeneous under the 18Mpm; Emulsion behind the homogeneous is placed 85～90 ℃ of insulation sterilizations in 20 minutes down; Adding 25L coconut palm breast in the emulsion after sterilization stirs; Be cooled to about 45 ℃ inoculation Deng mixed liquor, inoculum concentration is 3% (v/v) (lactobacillus bulgaricus: streptococcus thermophilus is 1: 1.5), and 42 ℃～43 ℃ bottom fermentations 3 hours are cooled to rapidly below 10 ℃ after fermentation is finished.
The method of sour milk formulated drink is as follows:
Get HMP 1.5kg, sucrose 27kg mixes, and mixes the back and uses the hot water dissolving; Add sour milk 100L then and add water to cumulative volume again and reach 300 liters, add citric acid 1.5kg, stir after adding cocoanut flavour 500mL again.With dilution homogeneous under 20MPa,, place the storage of 0 ℃～Cool Room 4 then with the sour milk beverage sterile filling of finished product.
Embodiment 4
The preparation method of coconut palm breast and example 1 are basic identical, just change coconut meat, coconut water and water into 1: 4: 4 by weight.
The Yoghourt Production method is as follows:
Get sucrose 10kg, milk powder 12kg, wherein skimmed milk powder 7.2kg, whole-fat milk powder 4.8kg add behind the 85L water mixing homogeneous under the 25Mpm; Emulsion behind the homogeneous is placed 85 ℃～90 ℃ insulation sterilizations in 20 minutes down; Adding 25L coconut palm breast in the emulsion after sterilization stirs; Be cooled to about 45 ℃ inoculation Deng mixed liquor, inoculum concentration is 4% (v/v) (lactobacillus bulgaricus: streptococcus thermophilus is 1: 1), and 42 ℃～43 ℃ bottom fermentations 5 hours are cooled to rapidly below 10 ℃ after fermentation is finished.
The method of sour milk formulated drink is as follows:
Get PGA 2kg, sucrose 30kg mixes the back and uses the hot water dissolving; Add sour milk 100L then and add water to cumulative volume again and reach 400 liters, add citric acid 900g, stir after adding cocoanut flavour 900mL again.With dilution homogeneous under 20MPa,, place the storage of 0 ℃～Cool Room 4 then with the sour milk beverage sterile filling of finished product.
Embodiment 5
The preparation method example 1 of coconut palm breast is identical.
Yoghourt Production method example 1 is basic identical just to change the newborn addition of coconut palm into 25L, and the emulsion addition changes 75L into.
The method of sour milk formulated drink is as follows:
Get PGA 900g, HMP 300g, get sucrose 27Kg, mix the back and use the hot water dissolving; Add then sour milk 100L again thin up to cumulative volume reach 300 liters, add citric acid 1.05kg, stir after adding cocoanut flavour 600mL again.With dilution homogeneous under 20MPa,, place the storage of 0 ℃～Cool Room 4 then with the sour milk beverage can of finished product.
Embodiment 6
The preparation method of coconut palm breast: take by weighing commercially available coconut powder 3kg, add water 32L, be heated to 85 ℃ after mixing, be incubated 20 minutes, filter and make the coconut palm breast.
The Yoghourt Production method is as follows:
Get sucrose 8Kg, whole-fat milk powder 10Kg, homogeneous under the 25Mpm behind the adding 70L water mixing; Emulsion behind the homogeneous is placed 90 ℃～95 ℃ insulation sterilizations in 20 minutes down; Add 30L coconut palm breast in the emulsion after sterilization and stir; Be cooled to about 45 ℃ inoculation Deng mixed liquor, inoculum concentration is that (lactobacillus bulgaricus: streptococcus thermophilus is 1: 2 to 4% (v/v), and 42 ℃～43 ℃ bottom fermentations 3.5 hours are cooled to rapidly below 10 ℃ after fermentation is finished.
The method of sour milk formulated drink is as follows:
Get PGA 786g, HMP 214g, sucrose 27Kg mixes the back and uses the hot water dissolving; Add sour milk 100L then and add water to cumulative volume again and reach 300 liters, add citric acid 1.05kg, stir after adding cocoanut flavour 650mL again.With dilution homogeneous under 25MPa,, place the storage of 0 ℃～Cool Room 4 then with the sour milk beverage sterile filling of finished product.
Claims (10)
1, a kind of preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage is characterized in that being prepared from by newborn the fermentation altogether with cow's milk of coconut palm.
2, the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 1 is characterized in that newborn the fermentation altogether with cow's milk of described coconut palm comprises the steps:
(1) coconut palm breast: coconut meat, coconut water are mixed making beating with water, filter, filtrate makes the coconut palm breast behind sterilising and enzyme inactivating; Or adopt commercially available coconut powder dissolution filter to obtain the coconut palm breast;
(2) milk liquid is made in sterilization behind cow's milk or milk powder and the sucrose batching dissolving homogeneous;
(3) liquid and the coconut palm breast of will suckling mixes, mixed liquor cooling back inoculating lactic acid bacterium, behind the working up curd fast cooling make the coconut milk simultaneous fermentation sour milk;
(4) with step (3) gained coconut milk simultaneous fermentation sour milk thin up, add sucrose, citric acid, stabilizing agent and essence simultaneously and allocate, homogeneous can obtain coconut milk simultaneous fermentation type active lactic acid bacteria beverage.
3, the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 2 is characterized in that: the weight ratio of the described coconut meat of step (1), coconut water and water is 1: 1～5: 3～7.
4, the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 3 is characterized in that: the weight ratio of described coconut meat, coconut water and water is 1: 2: 6.
5, the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 2 is characterized in that: the described filtrate of step (1) 65 ℃～80 ℃ down went out in 15～30 minutes enzyme and pasteurize of insulation make the coconut palm breast.
6, the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 2 is characterized in that: coconut milk simultaneous fermentation sour milk thin up described in the step (4), the weight ratio of coconut milk simultaneous fermentation sour milk and water is 1: 1～3.
7, the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 2, it is characterized in that: stabilizing agent described in the step (4) is HM or propylene glycol alginate or its mixture, and the addition of stabilizing agent is 0.3%～0.6% (m/v).
8, the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 2 is characterized in that: the addition of sucrose and citric acid described in the step (4) is respectively 7%～10% (m/v) and 0.1%～0.5% (m/v).
9, the preparation method of coconut milk simultaneous fermentation type active lactic acid bacteria beverage as claimed in claim 2 is characterized in that: the cocoanut flavour that also can add 0.15～0.3% (m/v) in the step (4).
10, the coconut milk simultaneous fermentation type active lactic acid bacteria beverage that utilizes the arbitrary preparation method of claim 1～9 to obtain.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390537B (en) * | 2008-11-04 | 2010-12-08 | 海南耶肽生物工程有限公司 | Coconut juice pawpaw yoghourt and preparation method thereof |
| CN102132732A (en) * | 2011-03-16 | 2011-07-27 | 海南大学 | Coconut juice yoghourt ice cream and preparation method thereof |
| CN101204175B (en) * | 2007-12-11 | 2012-05-30 | 华南农业大学 | Coconut-flavored active lactic acid bacteria beverage and producing method thereof |
| CN103783161A (en) * | 2014-02-21 | 2014-05-14 | 李海燕 | Preparation method of houseleek active lactobacillus beverage |
| 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 |
| CN105794972A (en) * | 2014-12-31 | 2016-07-27 | 姜汉成 | Tartary buckwheat fermented yoghourt and preparation 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 |
| CN107373247A (en) * | 2017-07-14 | 2017-11-24 | 江苏微康生物科技有限公司 | A kind of hyperconcetration coconut palm slurry fermenation raw liquid and preparation method thereof |
| CN111480752A (en) * | 2019-01-29 | 2020-08-04 | 内蒙古伊利实业集团股份有限公司 | Fermented coconut water beverage base material, fermented coconut water beverage and preparation method thereof |
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2006
- 2006-07-03 CN CN 200610036323 patent/CN1919016A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101204175B (en) * | 2007-12-11 | 2012-05-30 | 华南农业大学 | Coconut-flavored active lactic acid bacteria beverage and producing method thereof |
| CN101390537B (en) * | 2008-11-04 | 2010-12-08 | 海南耶肽生物工程有限公司 | Coconut juice pawpaw yoghourt and preparation method thereof |
| CN102132732A (en) * | 2011-03-16 | 2011-07-27 | 海南大学 | Coconut juice yoghourt ice cream 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 |
| CN103783161A (en) * | 2014-02-21 | 2014-05-14 | 李海燕 | Preparation method of houseleek active lactobacillus beverage |
| CN103783161B (en) * | 2014-02-21 | 2015-08-19 | 李海燕 | A kind of preparation method of houseleek active lactic acid bacteria drink |
| CN105794972A (en) * | 2014-12-31 | 2016-07-27 | 姜汉成 | Tartary buckwheat fermented yoghourt and preparation 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 |
| CN107027885B (en) * | 2016-12-20 | 2020-10-16 | 广州合诚实业有限公司 | Active coconut juice lactobacillus beverage and preparation method thereof |
| CN107373247A (en) * | 2017-07-14 | 2017-11-24 | 江苏微康生物科技有限公司 | A kind of hyperconcetration coconut palm slurry fermenation raw liquid and preparation method thereof |
| CN111480752A (en) * | 2019-01-29 | 2020-08-04 | 内蒙古伊利实业集团股份有限公司 | Fermented coconut water beverage base material, fermented coconut water beverage and preparation method thereof |
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Open date: 20070228 |