CN101142940A - Lactic acid bacteria beverage containing probiotics microcapsule and its production method - Google Patents
Lactic acid bacteria beverage containing probiotics microcapsule and its production method Download PDFInfo
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- CN101142940A CN101142940A CNA2006100310465A CN200610031046A CN101142940A CN 101142940 A CN101142940 A CN 101142940A CN A2006100310465 A CNA2006100310465 A CN A2006100310465A CN 200610031046 A CN200610031046 A CN 200610031046A CN 101142940 A CN101142940 A CN 101142940A
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Abstract
The invention relates to milk product manufacture, in particular to a manufacturing method for pasteurized milk, namely, pasteurized milk containing Osteoblasts Milk Protein and a manufacturing method. Pasteurized milk consists of milk and Osteoblasts Milk Protein, wherein, according to weight percentage, Osteoblasts Milk Protein takes 0.01-0.015 percent and the rest is milk. The raw material adopted by the invention is natural fresh milk without pollution and special protein produced with physical process. As the invention adds Osteoblasts Milk Protein (OMP) in pasteurized milk, the invention is not only rich in nutrition, but also plays a special role in health care while realizing that consumer drinks pasteurized milk, in particular good for strengthening bone. With a large number of tests, the product provided by the invention has significant effect on various consumers, in particular bone sub-health population.
Description
Technical field
The present invention relates to the dairy products manufacturing, particularly a kind of beverage manufacturing method is a kind of beverage and production method that contains probiotic microcapsule (being geode) concretely.
Background technology
The manufacturing process of common beverages is: will detect qualified former milk enter after through batching constant volume, preheating, homogeneous, sterilization, cooling, inoculation, fermentation, cooling the beverage storage irritate after with change that good thickener mixes, constant volume, blending, homogeneous, can, wherein
1, milk check: must antibiotic-free, test by fermentation, do not have and mingle and other foreign matter, boil and do not have caking, there is pure frankincense to distinguish the flavor of;
2, batching: in the flavor mixing jar, add an amount of former milk, treat that feed temperature is raised to 45 ℃ after, add other auxiliary materials by prescription, by the batch mixer circulation, start simultaneously and stir, stop heating, circulation and stir 15min after change the constant volume jar over to, mix with remaining former milk.
5, preheating: preheat temperature reaches 65 ℃-70 ℃;
6, the degassing: 65 ℃-70 ℃ of temperature;
7, homogeneous: homogenization pressure is 150-170bar;
8, sterilization: 95 ℃ ± 3, sterilizing time: 300 seconds;
9, cooling: require that feed temperature is 41 ℃-43 ℃ in the fermentation tank;
10, inoculation, fermentation: when feed liquid squeeze into about 1/3 the time with bacterial classification, adding, start and stir, charging finishes the back and continues to stir 10min; Pick up counting and ferment.
11, fermentation termination is measured: fermentation termination is controlled at 80-120 ° of T.
12, cooling: squeeze into the beverage surge tank after beginning after acidity touches the mark feed temperature is cooled to 20 ℃ ± 2;
13, second batch: in the flavor mixing jar, add appropriate amount of purified water, after treating that feed temperature is raised to 60-75 ℃, add thickener (mixing with the ratio of white granulated sugar in advance) in prescription in 1: 5, circulate by batch mixer, start simultaneously and stir, stop heating, change surge tank over to behind circulation and the stirring 15min, mix with the cultured milk.
14, constant volume: carry out constant volume in strict accordance with prescription
15, homogeneous: carry out homogeneous after the feed liquid behind the constant volume stirs;
16, can: detect qualified feed liquid, can finishes as early as possible.
17, product inspection: want timely sample presentation to carry out product inspection after can finishes;
18, warehouse-in refrigeration: qualified finished product will be put in storage in 2 hours, and placed in 2 ℃-6 ℃ storehouse, can outbound through after the assay was approved.
The nutritional labeling of the beverage that circulates in the existing market is roughly as follows:
Biodiasmin number 〉=10
6, protein content in 0.7g-2.9g/100g, non-fat solid 6.5g-8.5g/100g, fat content at 0.5g-3.8g/100g, lactose content at 1.0g-5.5g/100g.
Having direct acting to human body intestinal canal health in described these nutritional labelings is what of biodiasmin, the especially kind of bacterium number and quantity in the product.
As everyone knows, these biodiasmins can be secreted the material useful to health when growth, therefore human body is had more benefit:
One, beverage has the effect that promotes gastric secretion, raising appetite, strengthens digestion; Probio can be decomposed lactose in milk and protein, makes easier digestion of human body and absorption;
Two, safeguard the gut flora ecological balance, form biological barrier, suppress of the invasion of harmful bacterium enteron aisle.
Three, lactic acid bacteria can reduce the generation of some carcinogen, thereby protective effect on cancer risk is arranged;
Four, can suppress the breeding of spoilage organisms in the enteron aisle, and weaken the toxin that spoilage organisms produces in enteron aisle; Promote intestines peristalsis and thalline raised growth change osmotic pressure to prevent constipation by producing a large amount of SCFAs.
Five, the effect that reduces cholesterol is arranged, the people of suitable especially high fat of blood drinks.
Six, improve immune function of human body, lactic acid bacteria can produce some materials that strengthen immunologic function, can improve human immunity, wards off disease.In general, no matter be after performing the operation, or the patient after acute, chronic the recovering, in order to treat disease or to protect from infection and all once took or injected a large amount of antibiotic, make the enteron aisle flora that very big change take place, even some useful enteron aisle bacterium also completely are suppressed or kill, cause flora imbalance.Contain a large amount of lactic acid bacterias in the beverage, drink the 0.25-0.5 kilogram every day, can keep the normal intestinal flora balance, regulate the intestinal beneficial bacterium group to normal level.So the person of just recovering from a dangerous illness has a drink more, physical recovery there is the irreplaceable effect of other foods.
But in stomach and last small intestine part, because the concentration height of acid here and bile fluid, greatly probio in this section will be dead in the environment, real arrive down small intestine especially the lactic acid bacteria number at colon position be seldom, how could guarantee that the probio that lives arrives colon smoothly?
At present, on market, sell a kind of product--microcapsules bacterial classification, be geode again, exactly bacterial classification is wrapped up by embedding techniques, to reach the effect of storage stability more.The structure of geode is as follows: antiacid shell (gelatin+pectin), protection material (vegetable oil), core substance (probiotic powder+vegetable oil).The antiacid shell of capsule can not dissolved by hydrochloric acid in gastric juice and directly enter enteron aisle, the probio in the capsule have two-layer diaphragm make it not to be subjected to hydrochloric acid in gastric juice influence-viable bacteria directly enters enteron aisle to support and maximization guarantees healthy field planting.
The quantity of probio in the geode: it is 1,000,000,000 that 1 gram geode has the probio number
The probio of embedding is lactobacillus acidophilus NCFM and Bifidobacterium BI07 in the geode, and be real AB probio: the probio in the geode does not comprise S and L bacterium.World nutrition educational circles is for the definition of " probio ": refer to the intestinal physiology bacterium of the useful human health of a class, also often be described to the bacterium of " optimum " or " health ".---it comprises bacteriums such as lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium Bifidum, lactobacillus acidophilus, Lactobacillus casei.
Probio is as follows to the effect of human body:
1. the protection health is not subjected to the infection of pathogen
Perching a large amount of probios in healthy people's the intestines.Most typical representative is breast-fed baby, and their intestinal bacterium clump 99% all is a Bifidobacterium.
Because Bifidobacterium can produce acetate and lactic acid,, prevent that human body from being infected so therefore the deflection of the pH value in intestines highly acid can suppress the breeding of pathogen.The baby who drinks breast milk is than less generation diarrhoea of the baby of drink milk or enteritis, and the death rate is also lower, and reason just here; Certainly, not only the baby is like this, even child and adult are too.Bifidobacterium is preponderated in intestines more, catches with regard to being not easy more to suffer the intrusion of pathogen.
2. the generation of corrupt situation in the inhibition intestines
When protein is decomposed by bad bacterium, can form corrupt substances such as amine, ammonia, indoles (indole), hydrogen sulfide, after these materials are absorbed by the body in intestines. promptly become the reason of various diseases such as constipation, diarrhoea, cancer, hypertension, and quicken the aging of health; If probio and spoilage organisms operation are won, just can suppress the generation of corrupt situation in the intestines.
3. manufacturing vitamin
Suppressing the corruption in the intestines, can't be the major function of probio.Probio can also produce nutriments such as vitamin B1, B6, B12, folic acid, nicotinic acid.Wherein some can be absorbed by human body, and human body is had greatest benefit.
4. promote the wriggling of enteron aisle, prevent the generation of constipation
Probio can produce organic acids such as lactic acid when breeding in intestines, as metabolite.Can promote intestines peristalsis, prevent constipation.
5. prevention and treatment are suffered from diarrhoea
If intestinal bacterium clump disequilibrium will cause bacteroidal diarrhoea sometimes.Probio can breed in intestines, represents that promptly the intestinal bacterium clump has kept normal balance.Therefore, can prevent diarrhoea.Even if suffering from diarrhea,, also can treat diarrhoea if probio is increased.
6. improve the immunity of health
In the thalline of probio, containing to stimulate immunity function in the body, improves the material of immunity.It is generally acknowledged that the probio in the intestines can be dissolved because of the oneself, makes the composition of thalline be absorbed by the body, and helps the raising of immunocompetence.
7. decompose carcinogenic substances
Exist the bad bacterium that makes COF be transformed into carcinogens such as nitrosamine in the intestines.But then, probio but has the effect of decomposing certain nitrosamine, helps to prevent the generation of certain cancer, and this is the proof that experiment is obtained according to test tube.
The present invention uses for reference above-mentioned prior art, by a large amount of tests, addition to probiotic microcapsule (being geode) is selected, synergy after also having considered probiotic microcapsule (being geode) simultaneously and the lactic acid bacteria milk goods combining has been done a large amount of tests to replenishing the human enteric bacteria number, and aspect such as adding method done a large amount of comparative tests, finally finishes the present invention.
The object of the invention realizes being finished by following technical scheme:
The present invention is by cow's milk, probiotic microcapsule (being geode), thickener, white granulated sugar, lactalbumin, lactic acid bacteria, wherein, probiotic microcapsule (being geode) accounts for 0.05% one 0.3% by weight percentage, white granulated sugar accounts for 6-15%, thickener accounts for 0.1-1%, lactalbumin accounts for 0.01-1%, lactic acid bacteria 0.1%-0.2%, all the other are milk; Described thickener is pectin 0.01-0.3%, melon glue 0.05-0.4%, gellan gum 0.001-0.08% by weight percentage; Described production method of the present invention, comprise the steps: to enter after former milk batching constant volume, preheating, homogeneous, sterilization, cooling, inoculation, fermentation, the cooling beverage storage irritate after with change that good thickener mixes, constant volume, blending, homogeneous, add probiotic microcapsule (being geode) in step, enter the beverage storage afterwards and irritate, stirred 15～25 seconds; In step probiotic microcapsule (being geode) adding beverage, be meant by the adding of on-line mixing device or directly from jar mouth input.
Product of the present invention is raw materials used to be the free of contamination fresh milk of All Pure Nature, and uses the probiotic microcapsule (being geode) that adopts physical technology to produce.Product of the present invention is to add probiotic microcapsule (being geode) in beverage, thereby when realizing consumer's beverage, existing abundant trophism has special health-care effect again, mainly is to guarantee that probio directly enters enteron aisle to support and the healthy field planting of maximization assurance.Through a large amount of advance copy invention products various consumer groups especially function of intestinal canal disorder person there is remarkable result.
Description of drawings
Accompanying drawing 1 is production technology block diagram of the present invention;
Specific embodiments
Feature of the present invention and other correlated characteristic are described in further detail by example below in conjunction with accompanying drawing, so that technical staff of the same trade fully understands
Embodiment 1
The present invention is by cow's milk, probiotic microcapsule (being geode), thickener, white granulated sugar, lactalbumin, lactic acid bacteria, wherein, probiotic microcapsule accounts for 0.05% by weight percentage, white granulated sugar accounts for 6%, lactalbumin accounts for 0.01%, thickener accounts for 0.1%, lactic acid bacteria 0.1%, all the other are milk, and wherein thickener is by pectin 0.01%, melon glue 0.05%, gellan gum 0.001% combine by weight percentage.
Described production method of the present invention, comprise the steps: to enter after former milk batching constant volume, preheating, homogeneous, sterilization, cooling, inoculation, fermentation, the cooling beverage storage irritate after with change that good thickener mixes, constant volume, blending, homogeneous, add probiotic microcapsule (being geode) in step, enter the beverage storage afterwards and irritate; Add in the beverage at step probiotic microcapsule (being geode), and stirred 15～25 seconds after entering the beverage basin; In step probiotic microcapsule (being geode) adding beverage, be meant by the adding of on-line mixing device or directly from jar mouth input.Further instruction is as follows:
1, milk check: must antibiotic-free, test by fermentation, do not have and mingle and other foreign matter, boil and do not have caking, there is pure frankincense to distinguish the flavor of;
2, batching: in the flavor mixing jar, add an amount of former milk, treat that feed temperature is raised to 45 ℃ after, add other auxiliary materials by prescription, by the batch mixer circulation, start simultaneously and stir, stop heating, circulation and stir 15min after change the constant volume jar over to, mix with remaining former milk.
5, preheating: preheat temperature reaches 65 ℃-70 ℃;
6, the degassing: 65 ℃-70 ℃ of temperature;
7, homogeneous: homogenization pressure is 150-170bar;
8, sterilization: 95 ℃ ± 3, sterilizing time: 300 seconds;
9, cooling: require that feed temperature is 41 ℃-43 ℃ in the fermentation tank;
10, inoculation, fermentation: when feed liquid squeeze into about 1/3 the time with bacterial classification, adding, start and stir, charging finishes the back and continues to stir 10min; Pick up counting and ferment.
11, fermentation termination is measured: fermentation termination is controlled at 70-75
0T.
12, cooling: squeeze into the beverage surge tank after beginning after acidity touches the mark feed temperature is cooled to 20 ℃ ± 2;
13, second batch: in the flavor mixing jar, add appropriate amount of purified water, after treating that feed temperature is raised to 60-75 ℃, add thickener (mixing with the ratio of white granulated sugar in advance) in prescription in 1: 5, circulate by batch mixer, start simultaneously and stir, stop heating, change surge tank over to behind circulation and the stirring 15min, mix with the cultured milk.
14, constant volume: carry out constant volume in strict accordance with prescription
15, homogeneous: carry out homogeneous after the feed liquid behind the constant volume stirs;
16, add probiotic microcapsule (being geode) in step
16, can: detect qualified feed liquid, can finishes as early as possible.
17, product inspection: want timely sample presentation to carry out product inspection after can finishes;
18, warehouse-in refrigeration: qualified finished product will put in 2 hours, and in 2 ℃-6 ℃ storehouse placement 24 hours after after the assay was approved can outbound;
Embodiment 2
As different from Example 1, by cow's milk, probiotic microcapsule, thickener, white granulated sugar, lactalbumin, lactic acid bacteria, wherein, probiotic microcapsule accounts for 0.3% by weight percentage, white granulated sugar accounts for 15%, lactalbumin accounts for 1%, thickener accounts for 1%, lactic acid bacteria 0.2%, all the other are milk, and wherein thickener is by pectin 0.3%, melon glue 0.4%, gellan gum 0.08% combine by weight percentage.
Embodiment 3
Different with embodiment 1 or 2 is, by cow's milk, probiotic microcapsule, thickener, white granulated sugar, lactic acid bacteria, wherein, probiotic microcapsule accounts for 0.2% by weight percentage, white granulated sugar accounts for 10%, lactalbumin accounts for 0.5%, thickener accounts for 1%, lactic acid bacteria 0.15%, all the other are milk, and wherein thickener is by pectin 0.2%, melon glue 0.07%, gellan gum 0.003% combine by weight percentage.
Though below design and embodiment according to the object of the invention have been done to elaborate with reference to accompanying drawing; but those of ordinary skills can recognize; under the precondition that does not break away from the claim limited range; still can make various improvement and conversion to the present invention, and this improvement and conversion still should belong to protection scope of the present invention.
Claims (4)
1. the sour milk beverage that contains probiotic microcapsule, it is characterized in that, by cow's milk, probiotic microcapsule, thickener, white granulated sugar, lactalbumin, lactic acid bacteria, wherein, probiotic microcapsule accounts for 0.05%-0.3% by weight percentage, white granulated sugar accounts for 6-15%, and thickener accounts for 0.1-1%, and lactalbumin accounts for 0.01-1%, lactic acid bacteria 0.1%-0.2%, all the other are milk.
2. contain the sour milk beverage of probiotic microcapsule, it is characterized in that, described thickener is pectin 0.01-0.3%, melon glue 0.05-0.4%, gellan gum 0.001-0.08% by weight percentage.
3. the production method that contains the sour milk beverage of probiotic microcapsule according to claim 1, it is characterized in that, comprise the steps: to enter after former milk batching constant volume, preheating, homogeneous, sterilization, cooling, inoculation, fermentation, the cooling beverage storage irritate after with change that good thickener mixes, constant volume, blending, homogeneous, add probiotic microcapsule in step, enter the beverage storage afterwards and irritate stirring 15～25 seconds.
4. want the 1 described production method that contains the sour milk beverage of probiotic microcapsule according to right, it is characterized in that, in step probiotic microcapsule adding beverage, be meant by the adding of on-line mixing device or directly from jar mouth input.
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| CNA2006100310465A CN101142940A (en) | 2006-09-12 | 2006-09-12 | Lactic acid bacteria beverage containing probiotics microcapsule and its production method |
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| CNA2006100310465A CN101142940A (en) | 2006-09-12 | 2006-09-12 | Lactic acid bacteria beverage containing probiotics microcapsule and its production method |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011130898A1 (en) * | 2010-04-19 | 2011-10-27 | The Coca-Cola Company | Fermented whey protein-based concentrate, beverages containing the same, and methods for producing thereof |
| CN102550674A (en) * | 2010-12-21 | 2012-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sugar-free solidified-type fermented milk and preparation method thereof |
| CN101953468B (en) * | 2009-07-13 | 2012-09-05 | 烟台鸿瑞集团生物科技园有限公司 | Collagen peptide-containing lactic acid bacterium powder |
| CN102948479A (en) * | 2012-11-19 | 2013-03-06 | 陕西科技大学 | Method for preparing milk beverage containing Bifidobacterium microcapsules |
| CN104642539A (en) * | 2013-11-25 | 2015-05-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Probiotic granules and preparation method thereof, and long-shelf-life fermented milk containing probiotic granules and preparation method thereof |
| CN111616231A (en) * | 2020-07-16 | 2020-09-04 | 成都大学 | Preparation method of synbiotics whole bean curd |
| CN113455544A (en) * | 2020-03-31 | 2021-10-01 | 内蒙古伊利实业集团股份有限公司 | A beverage containing lactobacillus and its preparation method |
| CN114468044A (en) * | 2020-10-23 | 2022-05-13 | 内蒙古伊利实业集团股份有限公司 | Live bacterium type lactobacillus beverage and preparation method thereof |
| CN115624180A (en) * | 2022-09-09 | 2023-01-20 | 合生元（广州）健康产品有限公司 | Osteopontin-containing probiotic microcapsule and preparation method thereof |
-
2006
- 2006-09-12 CN CNA2006100310465A patent/CN101142940A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953468B (en) * | 2009-07-13 | 2012-09-05 | 烟台鸿瑞集团生物科技园有限公司 | Collagen peptide-containing lactic acid bacterium powder |
| WO2011130898A1 (en) * | 2010-04-19 | 2011-10-27 | The Coca-Cola Company | Fermented whey protein-based concentrate, beverages containing the same, and methods for producing thereof |
| CN102550674A (en) * | 2010-12-21 | 2012-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sugar-free solidified-type fermented milk and preparation method thereof |
| CN102948479A (en) * | 2012-11-19 | 2013-03-06 | 陕西科技大学 | Method for preparing milk beverage containing Bifidobacterium microcapsules |
| CN104642539A (en) * | 2013-11-25 | 2015-05-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Probiotic granules and preparation method thereof, and long-shelf-life fermented milk containing probiotic granules and preparation method thereof |
| CN104642539B (en) * | 2013-11-25 | 2018-02-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of probiotic granulate, its preparation method, contain its long shelf-life acidified milk and preparation method |
| CN113455544A (en) * | 2020-03-31 | 2021-10-01 | 内蒙古伊利实业集团股份有限公司 | A beverage containing lactobacillus and its preparation method |
| CN113455544B (en) * | 2020-03-31 | 2023-07-28 | 内蒙古伊利实业集团股份有限公司 | Beverage containing lactobacillus and preparation method thereof |
| CN111616231A (en) * | 2020-07-16 | 2020-09-04 | 成都大学 | Preparation method of synbiotics whole bean curd |
| CN114468044A (en) * | 2020-10-23 | 2022-05-13 | 内蒙古伊利实业集团股份有限公司 | Live bacterium type lactobacillus beverage and preparation method thereof |
| CN115624180A (en) * | 2022-09-09 | 2023-01-20 | 合生元（广州）健康产品有限公司 | Osteopontin-containing probiotic microcapsule and preparation method thereof |
| CN115624180B (en) * | 2022-09-09 | 2024-04-12 | 合生元（广州）健康产品有限公司 | Probiotics microcapsule containing osteopontin and preparation method thereof |
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