CN101438737A - Double-protein lactobacillus milk beverage and method for producing the same - Google Patents
Double-protein lactobacillus milk beverage and method for producing the same Download PDFInfo
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- CN101438737A CN101438737A CNA200810229907XA CN200810229907A CN101438737A CN 101438737 A CN101438737 A CN 101438737A CN A200810229907X A CNA200810229907X A CN A200810229907XA CN 200810229907 A CN200810229907 A CN 200810229907A CN 101438737 A CN101438737 A CN 101438737A
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Abstract
The invention relates to a dual-protein lactic acid bacteria milk beverage. The dual-protein lactic acid bacteria milk beverage comprises the following components of raw material according to the parts by weight, and is calculated according to the usage amount of the milk beverage per ton: 200 kg of 400 kg of antibiotic-free standard fresh milk, 40 kg of 60kg of soybean protein isolate, 100 kg of 120 kg of white granulated sugar, 4 kg of 6 kg of stabilizer for milk products, 15 kg of 25 kg of direct vat set microbial strain, 20 kg of 40 kg of concentrated juice, 1 kg of 2 kg of citric acid monohydrate, 0.4 kg of 0.6 kg of sodium citrate, 0.2 kg of 0.4 kg of yoghurt flavor and the residual of water. The dual-protein lactic acid bacteria milk beverage has the obvious health care effect and has milk protein and soybean protein isolate, particularly, the enhanced soybean protein isolate in the milk is fermented by adopting the lactic acid bacteria, and the protein is transformed into small molecule polypeptide and amino acid, and can meet the demands of persons older than 2 years old on various essential amino acids.
Description
Technical field
The invention belongs to the dairy products technical field, specifically a kind of double-protein lactic acid bacteria milk beverage and production method thereof.
Background technology
Present domestic beverage industry development is swift and violent, and as tea beverage, fruit drink, sports drink and milk beverage etc., most of beverage functions are that moisturizing is quenched the thirst, and satisfies consumer's mouthfeel and general nutritional need, and does not have other health care.And domestic drinks is compared with external high speed development, and China's drinks product then seems and lacks characteristic, novelty and delayed effect of development.
Summary of the invention
For addressing the above problem, the invention provides a kind of milk reinforcement soybean protein isolate and adopt lactic acid bacteria to ferment, make protein transduction turn to the double-protein lactic acid bacteria milk beverage and the production method thereof of micromolecule polypeptide, aminoacid functional.
For achieving the above object, the present invention is by the following technical solutions:
A kind of double-protein lactic acid bacteria milk beverage, it is characterized in that this double-protein lactic acid bacteria milk beverage is made of by weight following material composition, by milk beverage consumption per ton: nonreactive standardization fresh milk 200-400Kg, soybean protein isolate 40-60Kg, white granulated sugar 100-120Kg, stabilizer combination for dairy food 4-6Kg, direct putting type bacterial classification 15-25Kg, inspissated juice 20-40Kg, Citric Acid Mono 1-2Kg, natrium citricum 0.4-0.6Kg, sour milk essence 0.2-0.4Kg, all the other are water.
The production method of described double-protein lactic acid bacteria milk beverage, this method comprises the steps:
1) fresh milk is handled;
With the nonreactive fresh milk of acceptance(check), centrifugal clean breast, sterilization under 95 ℃ of conditions of 15 seconds, outlet temperature is controlled at 4 ℃～10 ℃, squeezes into blend tank, and is stand-by;
2) molten albumen powder;
Accurately take by weighing soyabean protein powder by the moisture blender, join in 40 ℃-50 ℃ the part nonreactive fresh milk, circulation 5-10 minute, fully after the dissolving, cooling was squeezed in the remaining milk below 10 ℃ again, stirs 10 minutes, makes it even;
3) sterilization;
Sterilization conditions: 95 ℃, 300S; Homogenizing temperature: 60-70 ℃; Homogenization pressure: 18-20Mpa; Outlet temperature: 44 ± 1 ℃;
4) inoculation;
Inoculation temperature: 43 ± 1 ℃; The bacterial classification that activation is good adds in the material-compound tank, stirs static fermentation 5 minutes; After fermenting about 4.0-4.5 hour, detect titratable acidity 〉=70 degree, PH4.4, stop fermentation, lower the temperature;
5) breakdown of emulsion;
The cultured milk is cooled to below 10 ℃ by cold type, pour in the refrigerant tank, store after-ripening more than 12 hours at 6-10 ℃, stand-by;
6) take by weighing the cultured milk;
Accurately take by weighing and detect qualified cultured milk, squeeze in the mixer;
7) change stabilizing agent;
With white granulated sugar, stabilizing agent ratio in 3:1, do and mix, 1.0 tons of batching waters are squeezed in 2 tons of high-speed stirred jars under temperature is 75 ℃-79 ℃ condition, under well-beaten condition, will above-mentionedly be done mixed material at twice or slowly join for three times in the high-speed stirred jar; Fully stirred feed liquid 15--20 minute, when changing material to sampling and detecting no particle with the steel basin till; Cool to and squeeze into below 30 ℃ in the mixer that contains fermented yoghourt in advance, mix the back and stir more than 15--20 minute;
8) molten sugar;
To remain white granulated sugar and be dissolved in 85 ℃ of water, and stir and dissolved in 10 minutes fully; Cool to below 30 degree,, squeeze in the allotment bucket the liquid glucose of preparation; Under stirring, fully mix;
9) moisturizing;
Calculate the sendout of water, consider the amount of acid adjustment water, dilution fruit juice water and constant volume water, in 15 tons of material-compound tanks, replenish suitable quantity of water and stir;
10) add fruit juice;
The inspissated juice water with the 1:6 dilution proportion, is joined in the above-mentioned feed liquid, mix;
11) molten acid;
With normal-temperature water Citric Acid Mono, natrium citricum are existed
Press 10 times of dilutions in the acid adjustment tube, disposable whole dissolvings, after the detection of steel basin, stand-by;
12) acid adjustment;
Acid solution is added in the above-mentioned mixed liquor with vaporific sprinkling with pump, with rotating speed greater than the 80r/min high-speed stirred; The acid adjustment time is controlled at 20 minutes (to transfer
Meter), the acid adjustment temperature is controlled between 15-20 degree, and the operative employee will constantly observe feed liquid, notes preventing protein denaturation; After acid adjustment finishes, fixed molten to the batching tonnage with pure water;
13) blending;
Sour milk essence is fully shaken up, add, stirred 10 minutes;
14) check;
Sampling send the laboratory to detect every index; Qualified back to be detected stores stand-by;
15) sterilization can;
Homogenizing temperature: 60-70 ℃, homogenization pressure: 18--20Mpa, 118 ℃ of 15s of sterilization, canned (finished product bottle central temperature is more than 86 ℃ during can), (product temperature is controlled at below 35 ℃ winter in the spray cooling; Be controlled at summer below 40 ℃);
16) semi-finished product detect, finished product detection, dispatch from the factory after qualified.
Double-protein lactic acid bacteria milk beverage of the present invention has significant health care, have cow's milk protein and soybean protein isolate, particularly strengthening soybean protein isolate in the milk adopts lactic acid bacteria to ferment, make protein transduction turn to micromolecule polypeptide, aminoacid functional, can satisfy more than 2 years old human body the demand of various essential amino acids.Clinical research shows that soybean protein can significantly reduce the LDL cholesterol concentration, and to the effect of being improved to some extent of HDL cholesterol concentration; Compare with other high-quality proteins, soybean protein isolate helps the metabolism of calcium; With the animal protein in the soybean protein replacing diet, very useful to kidney trouble.And the effect of lactic acid bacteria is generally acknowledged by medical circles.According to recent years research data show: lactic acid bacteria has various health-care as the profitable strain of settling down in the enteron aisle: can keep microecological balance and intestinal tube function.So, in dairy beverage, increase above-mentioned health care, be very useful to human body.
Major function of the present invention is: cow's milk protein and soybean protein are organically combined, reasonable compatibility, make the excellent benefit altogether that lacks of animal and plant albumen, adopt lactic acid bacteria to ferment, make that protein transduction turns to micromolecule polypeptide, amino acid is easier is absorbed by the body, lactic acid bacteria wherein can be treated intestinal disorder, be kept the gut flora balance, and have antitumor, reduce cholesterol, delay body aging, effects such as control endomycin, the absorption that promotes iron and vitamin D, radioresistance.Make its nutritive value higher.
The specific embodiment
Embodiment 1
A kind of double-protein lactic acid bacteria milk beverage, this double-protein lactic acid bacteria milk beverage is made of by weight following material composition, and by milk beverage consumption per ton: nonreactive standardization fresh milk 300Kg, soybean protein isolate 50Kg, white granulated sugar 110Kg, stabilizer combination for dairy food 5Kg, direct putting type bacterial classification 20Kg, inspissated juice 30Kg, Citric Acid Mono 1Kg, natrium citricum 0.5Kg, sour milk essence 0.3Kg, all the other are water.
The production method of described double-protein lactic acid bacteria milk beverage, this method comprises the steps:
1) fresh milk is handled;
With the nonreactive fresh milk of acceptance(check), centrifugal clean breast, sterilization under 95 ℃ of conditions of 15 seconds, outlet temperature is controlled at 4 ℃～10 ℃, squeezes into blend tank, and is stand-by;
2) molten albumen powder;
Accurately take by weighing soyabean protein powder by the moisture blender, join in 40 ℃-50 ℃ the part nonreactive fresh milk, circulation 5-10 minute, fully after the dissolving, cooling was squeezed in the remaining milk below 10 ℃ again, stirs 10 minutes, makes it even;
3) sterilization;
Sterilization conditions: 95 ℃, 300S; Homogenizing temperature: 60-70 ℃; Homogenization pressure: 18-20Mpa; Outlet temperature: 44 ± 1 ℃;
4) inoculation;
Inoculation temperature: 43 ± 1 ℃; The bacterial classification that activation is good adds in the material-compound tank, stirs static fermentation 5 minutes; After fermenting about 4.0-4.5 hour, detect titratable acidity 〉=70 degree, PH4.4, stop fermentation, lower the temperature;
5) breakdown of emulsion;
The cultured milk is cooled to below 10 ℃ by cold type, pour in the refrigerant tank, store after-ripening more than 12 hours at 6-10 ℃, stand-by;
6) take by weighing the cultured milk;
Accurately take by weighing and detect qualified cultured milk, squeeze in the mixer;
7) change stabilizing agent;
With white granulated sugar, stabilizing agent ratio in 3:1, do and mix, 1.0 tons of batching waters are squeezed in 2 tons of high-speed stirred jars under temperature is 75 ℃-79 ℃ condition, under well-beaten condition, will above-mentionedly be done mixed material at twice or slowly join for three times in the high-speed stirred jar; Fully stirred feed liquid 15--20 minute, when changing material to sampling and detecting no particle with the steel basin till; Cool to and squeeze into below 30 ℃ in the mixer that contains fermented yoghourt in advance, mix the back and stir more than 15--20 minute;
8) molten sugar;
To remain white granulated sugar and be dissolved in 85 ℃ of water, and stir and dissolved in 10 minutes fully; Cool to below 30 degree,, squeeze in the allotment bucket the liquid glucose of preparation; Under stirring, fully mix;
9) moisturizing;
Calculate the sendout of water, consider the amount of acid adjustment water, dilution fruit juice water and constant volume water, in 15 tons of material-compound tanks, replenish suitable quantity of water and stir;
10) add fruit juice;
The inspissated juice water with the 1:6 dilution proportion, is joined in the above-mentioned feed liquid, mix;
11) molten acid;
With normal-temperature water Citric Acid Mono, natrium citricum are existed
Press 10 times of dilutions in the acid adjustment tube, disposable whole dissolvings, after the detection of steel basin, stand-by;
12) acid adjustment;
Acid solution is added in the above-mentioned mixed liquor with vaporific sprinkling with pump, with rotating speed greater than the 80r/min high-speed stirred; The acid adjustment time is controlled at 20 minutes (to transfer
Meter), the acid adjustment temperature is controlled between 15-20 degree, and the operative employee will constantly observe feed liquid, notes preventing protein denaturation; After acid adjustment finishes, fixed molten to the batching tonnage with pure water;
13) blending;
Sour milk essence is fully shaken up, add, stirred 10 minutes;
14) check;
Sampling send the laboratory to detect every index; Qualified back to be detected stores stand-by;
15) sterilization can;
Homogenizing temperature: 60-70 ℃, homogenization pressure: 18--20Mpa, 118 ℃ of 15s of sterilization, canned (finished product bottle central temperature is more than 86 ℃ during can), (product temperature is controlled at below 35 ℃ winter in the spray cooling; Be controlled at summer below 40 ℃);
16) semi-finished product detect, finished product detection, dispatch from the factory after qualified.
Embodiment 2
A kind of double-protein lactic acid bacteria milk beverage, this double-protein lactic acid bacteria milk beverage is made of by weight following material composition, and by milk beverage consumption per ton: nonreactive standardization fresh milk 200Kg, soybean protein isolate 60Kg, white granulated sugar 100Kg, stabilizer combination for dairy food 6Kg, direct putting type bacterial classification 15Kg, inspissated juice 40Kg, Citric Acid Mono 2Kg, natrium citricum 0.6Kg, sour milk essence 0.2Kg, all the other are water.
The production method of described double-protein lactic acid bacteria milk beverage is with embodiment 1.
Embodiment 3
A kind of double-protein lactic acid bacteria milk beverage, this double-protein lactic acid bacteria milk beverage is made of by weight following material composition, and by milk beverage consumption per ton: nonreactive standardization fresh milk 400Kg, soybean protein isolate 40Kg, white granulated sugar 120Kg, stabilizer combination for dairy food 4Kg, direct putting type bacterial classification 25Kg, inspissated juice 20Kg, Citric Acid Mono 1Kg, natrium citricum 0.4Kg, sour milk essence 0.4Kg, all the other are water.
The production method of described double-protein lactic acid bacteria milk beverage is with embodiment 1.
Claims (2)
1, a kind of double-protein lactic acid bacteria milk beverage, it is characterized in that this double-protein lactic acid bacteria milk beverage is made of by weight following material composition, by milk beverage consumption per ton: nonreactive standardization fresh milk 200-400Kg, soybean protein isolate 40-60Kg, white granulated sugar 100-120Kg, stabilizer combination for dairy food 4-6Kg, direct putting type bacterial classification 15-25Kg, inspissated juice 20-40Kg, Citric Acid Mono 1-2Kg, natrium citricum 0.4-0.6Kg, sour milk essence 0.2-0.4Kg, all the other are water.
2, the production method of double-protein lactic acid bacteria milk beverage according to claim 1 is characterized in that this method comprises the steps:
1) fresh milk is handled;
With the nonreactive fresh milk of acceptance(check), centrifugal clean breast, sterilization under 95 ℃ of conditions of 15 seconds, outlet temperature is controlled at 4 ℃～10 ℃, squeezes into blend tank, and is stand-by;
2) molten albumen powder;
Accurately take by weighing soyabean protein powder by the moisture blender, join in 40 ℃-50 ℃ the part nonreactive fresh milk, circulation 5-10 minute, fully after the dissolving, cooling was squeezed in the remaining milk below 10 ℃ again, stirs 10 minutes, makes it even;
3) sterilization;
Sterilization conditions: 95 ℃, 300S; Homogenizing temperature: 60-70 ℃; Homogenization pressure: 18-20Mpa; Outlet temperature: 44 ± 1 ℃;
4) inoculation;
Inoculation temperature: 43 ± 1 ℃; The bacterial classification that activation is good adds in the material-compound tank, stirs static fermentation 5 minutes; After fermenting about 4.0-4.5 hour, detect titratable acidity 〉=70 degree, PH4.4, stop fermentation, lower the temperature;
5) breakdown of emulsion;
The cultured milk is cooled to below 10 ℃ by cold type, pour in the refrigerant tank, store after-ripening more than 12 hours at 6-10 ℃, stand-by;
6) take by weighing the cultured milk;
Accurately take by weighing and detect qualified cultured milk, squeeze in the mixer;
7) change stabilizing agent;
With white granulated sugar, stabilizing agent ratio in 3:1, do and mix, 1.0 tons of batching waters are squeezed in 2 tons of high-speed stirred jars under temperature is 75 ℃-79 ℃ condition, under well-beaten condition, will above-mentionedly be done mixed material at twice or slowly join for three times in the high-speed stirred jar; Fully stirred feed liquid 15--20 minute, when changing material to sampling and detecting no particle with the steel basin till; Cool to and squeeze into below 30 ℃ in the mixer that contains fermented yoghourt in advance, mix the back and stir more than 15--20 minute;
8) molten sugar;
To remain white granulated sugar and be dissolved in 85 ℃ of water, and stir and dissolved in 10 minutes fully; Cool to below 30 degree,, squeeze in the allotment bucket the liquid glucose of preparation; Under stirring, fully mix;
9) moisturizing;
Calculate the sendout of water, consider the amount of acid adjustment water, dilution fruit juice water and constant volume water, in 15 tons of material-compound tanks, replenish suitable quantity of water and stir;
10) add fruit juice;
The inspissated juice water with the 1:6 dilution proportion, is joined in the above-mentioned feed liquid, mix;
11) molten acid;
With normal-temperature water Citric Acid Mono, natrium citricum are pressed 10 times of dilutions in 2t acid adjustment tube, disposable whole dissolvings, after the detection of steel basin, stand-by;
12) acid adjustment;
Acid solution is added in the above-mentioned mixed liquor with vaporific sprinkling with pump, with rotating speed greater than the 80r/min high-speed stirred; The acid adjustment time is controlled at 20 minutes (to transfer 15t), and the acid adjustment temperature is controlled between 15-20 degree, and the operative employee will constantly observe feed liquid, notes preventing protein denaturation; After acid adjustment finishes, fixed molten to the batching tonnage with pure water;
13) blending;
Sour milk essence is fully shaken up, add, stirred 10 minutes;
14) check;
Sampling send the laboratory to detect every index; Qualified back to be detected stores stand-by;
15) sterilization can;
Homogenizing temperature: 60-70 ℃, homogenization pressure: 18--20Mpa, 118 ℃ of 15s of sterilization, canned (finished product bottle central temperature is more than 86 ℃ during can), (product temperature is controlled at below 35 ℃ winter in the spray cooling; Be controlled at summer below 40 ℃);
16) semi-finished product detect, finished product detection, dispatch from the factory after qualified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNA200810229907XA CN101438737A (en) | 2008-12-18 | 2008-12-18 | Double-protein lactobacillus milk beverage and method for producing the same |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA200810229907XA CN101438737A (en) | 2008-12-18 | 2008-12-18 | Double-protein lactobacillus milk beverage and method for producing the same |
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| CN101438737A true CN101438737A (en) | 2009-05-27 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429015A (en) * | 2011-12-20 | 2012-05-02 | 苏州工业园区尚融科技有限公司 | Production method of sugar-free double-protein beverage |
| CN104256826A (en) * | 2014-10-16 | 2015-01-07 | 山东禹王生态食业有限公司 | High-protein neutral juice and production method thereof |
| CN107736442A (en) * | 2017-10-27 | 2018-02-27 | 云南新希望邓川蝶泉乳业有限公司 | A kind of glass bottle normal-temperature yoghourt and preparation method thereof |
| CN110100893A (en) * | 2019-05-13 | 2019-08-09 | 济南泉康食品配料有限公司 | A kind of preparation method of double egg-albumen fermentation brown lactic acid bacteria beverage |
| CN111165710A (en) * | 2020-03-04 | 2020-05-19 | 任彦芬 | Bifidobacterium bifidum probiotic solid beverage with cell aging resistance |
| CN112314708A (en) * | 2020-11-18 | 2021-02-05 | 合肥工业大学 | Preparation method of high-stability low-sensitivity soybean protein compound fermented milk beverage |
| CN115251253A (en) * | 2022-07-06 | 2022-11-01 | 东北农业大学 | Double-protein milk beverage containing cranberry raw pulp and preparation method thereof |
-
2008
- 2008-12-18 CN CNA200810229907XA patent/CN101438737A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429015A (en) * | 2011-12-20 | 2012-05-02 | 苏州工业园区尚融科技有限公司 | Production method of sugar-free double-protein beverage |
| CN104256826A (en) * | 2014-10-16 | 2015-01-07 | 山东禹王生态食业有限公司 | High-protein neutral juice and production method thereof |
| CN107736442A (en) * | 2017-10-27 | 2018-02-27 | 云南新希望邓川蝶泉乳业有限公司 | A kind of glass bottle normal-temperature yoghourt and preparation method thereof |
| CN110100893A (en) * | 2019-05-13 | 2019-08-09 | 济南泉康食品配料有限公司 | A kind of preparation method of double egg-albumen fermentation brown lactic acid bacteria beverage |
| CN111165710A (en) * | 2020-03-04 | 2020-05-19 | 任彦芬 | Bifidobacterium bifidum probiotic solid beverage with cell aging resistance |
| CN112314708A (en) * | 2020-11-18 | 2021-02-05 | 合肥工业大学 | Preparation method of high-stability low-sensitivity soybean protein compound fermented milk beverage |
| CN115251253A (en) * | 2022-07-06 | 2022-11-01 | 东北农业大学 | Double-protein milk beverage containing cranberry raw pulp and preparation method thereof |
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Open date: 20090527 |