CN103444868A - Fermentation type milk beverage and preparation method thereof - Google Patents
Fermentation type milk beverage and preparation method thereof Download PDFInfo
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- CN103444868A CN103444868A CN2013104155134A CN201310415513A CN103444868A CN 103444868 A CN103444868 A CN 103444868A CN 2013104155134 A CN2013104155134 A CN 2013104155134A CN 201310415513 A CN201310415513 A CN 201310415513A CN 103444868 A CN103444868 A CN 103444868A
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Abstract
The invention discloses a fermentation type milk beverage and a preparation method thereof. Each 100g of fermentation type milk beverage contains the following raw material components in weight: 5-24 g of yogurt, 0.01-5 g of sweetening agent, 0.03-0.45 g of stabilizer and the balance being water, wherein the stabilizer is a composition of a thickening agent and mineral salts or a composition of a thickening agent, mineral salts and an emulsifying agent; the thickening agent contains 0.01-0.04 g of gellan gum. The preparation method comprises the following steps of mixing the mixture of the gellan gum and the mineral salts with water at 50-65 DEG C, stirring, and cooling to obtain a material A; uniformly mixing the sweetening agent, the emulsifying agent and water, then heating the mixture to 65-75 DEG C, stirring, and cooling to obtain a material B; uniformly mixing the material A with the yogurt, and then adding the material B into the mixture of the material A and the yogurt for uniform mixing; carrying out homogenizing and sterilizing, cooling to the temperature below 35 DEG C, and filling. The fermentation type milk beverage is low in energy, good in stability and unique in flavor.
Description
Technical field
The present invention relates to a kind of fermented milk-containing drink and preparation method thereof.
Background technology
Fermented milk-containing drink is that to take Fresh Milk or recombined milk be raw material, after lactobacillus-fermented, adds white granulated sugar, and the auxiliary materials such as stabilizing agent are formulated.The fermented milk-containing drink of China's main flow, be mainly protein content at 0.7%-1.3%, white sugar content is at 10-15%, fat is at 0.8-1.5%, the product energy is very high 200-360kJ/100ml all.Along with improving constantly of people's level of consumption, diabetes, a series of metabolic syndrome of obesity etc. is perplexing increasing consumer, and people more and more pay close attention to mouthfeel and the healthy demand of beverage; Fermented milk-containing drink low in calories arises at the historic moment, and this series products can meet the nutritional need of certain group of people to a certain extent.But so far, on market, this series products seldom, is traced it to its cause, be mainly the bad mouthfeel of low-yield this series products, and not good enough these two problems of stability are also effectively solved; Because the soluble solid content of low-yield this series products is low, the active force between protein is all lower, thereby protein easily precipitates in process of production.Adopt conventional fermented milk-containing drink formula and method to be difficult to make product to keep stable within the shelf-life.
Summary of the invention
The technical problem to be solved in the present invention is that fermented milk-containing drink of the prior art has the not good problem of protein precipitation, mouthfeel within the shelf-life, and a kind of good mouthfeel, low-energy fermented milk-containing drink and preparation method thereof are provided.
The present inventor's experiment initial stage attempts the simple mixing of the various sweeteners of this area routine, various stabilizing agent and yogurt is attempted to prepare the fermented milk-containing drink that energy is low and carried out a large amount of experiments, but in the shelf life of products drawn, there are precipitation or taste not good, all end in failure.
Finally, the present invention solves the problems of the technologies described above by following technical proposals.
The preparation method of fermented milk-containing drink of the present invention, the raw material components that the described fermented milk-containing drink of every 100 gram contains following quality: yogurt 5 grams-24 gram, sweetener 0.01 gram-5 gram, stabilizing agent 0.03 gram-0.45 gram, Jia Shui are supplemented to 100 grams; The composition that described stabilizing agent is thickener and mineral salt, or, the composition of thickener, mineral salt and emulsifying agent; Described thickener contains gellan gum 0.01 gram-0.04 gram; Described sweetener is that white granulated sugar, HFCS, xylitol, steviol glycoside, knob are sweet, one or more in fructose, acesulfame potassium, Aspartame, Sucralose and Momordica grosvenori;
Its preparation method comprises the steps:
(1) gellan gum is mixed with the water of temperature 50-65 ℃ with the mixture of mineral salt, stir, cooling that A expects; Be warming up to 65-75 ℃ after sweetener, emulsifying agent and water are mixed, stir, cooling that B expects;
(2) by A material with after yogurt mixes, then B is expected to add to mix;
(3) homogeneous, sterilizing, be cooled to below 35 ℃, filling.
In the present invention, described yogurt is this area routine.Be generally: take the animal breast as raw material, make through useful zymophyte cultivation and fermentation such as lactic acid bacterias.The preferred following method of the present invention obtains described yogurt: by the sterilizing of animal breast, be cooled to 30～45 ℃, add zymophyte to be fermented, the yogurt titratable acidity is controlled in 70～120 ° of T scopes.
Wherein, described animal breast can be the reconstituted milk that new sweet milk or new sweet milk and milk powder are made into; Wherein, described new sweet milk is mammiferous milk.Described animal breast is preferably one or more of cow's milk, goat dairy, sheep breast and horse Ruzhong.Described animal breast can be rich milk or skimmed milk.
Wherein, described zymophyte is this area routine.Preferably, described zymophyte is streptococcus thermophilus (Streptococcus thermophilus), Bifidobacterium (Bifidobacterium), lactobacillus acidophilus (Lactobacillus.acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus casei (Lactobacillus.casei), Lactobacillus salivarius (Lactobacillus salivarius), streptococcus lactis (Strept.lactis), Lactobacillus rhamnosus (Lactobacillus GG), Lactococcus lactis subsp. lactis (Lactococcuslactissubsp.Lactis), Lactobacillus helveticus breast (lactobacillus helveticus), yogurt coccus butterfat subspecies (Lactococcuslactissubsp.Cremoris), one or more in the bacterial classification that the state approvals such as Lactococcus lactis (Lactococcuslactis) and Leuconostoc mesenteroides (Leuconostocmesenteroides) are used in this area.
In the present invention, preferably, when the kind of described sweetener is single, select Momordica grosvenori; The kind of described sweetener when being used in combination, is selected acesulfame potassium, the combination of Aspartame and Sucralose; Better, acesulfame potassium, the mass ratio of Aspartame and Sucralose is (2.5～3): (2.5～3): 1.
In the present invention, the mineral salt that described mineral salt is this area routine.Preferably, described mineral salt contains one or more in sodium phosphate trimer, natrium citricum, calgon, sodium hydrogen phosphate and potassium citrate.Preferably, the content of this fermented milk-containing drink mineral salt of every 100 grams is 0.01-0.05g.
In the present invention, described emulsifying agent can adopt the emulsifying agent for milk-contained drink of this area routine.
Wherein, described emulsifying agent is preferably one or more in monoglyceride, diglyceride, triglyceride, Sodium Caseinate and diacetyl tartarate monoglyceride.The content of described emulsifying agent need be followed the regulation in GB2760 " food additives use sanitary standard ".
Wherein, in every 100 gram fermented milk-containing drinks, the content of emulsifying agent is preferably 0.02 gram～0.12 gram.
In the present invention, preferably, step also can be added fruit juice after (2).Described fruit juice is preferably one or more in cider, strawberry juice, pineapple juice, Cranberry Juice Cocktail, coconut milk, lemon juice and mango juice; Preferably, in every 100 gram fermented milk-containing drinks, the content of fruit juice is 0.5-1.5g.
In the present invention, preferably, step also can be added flavoring essence after (2).Described flavoring essence can be selected the flavoring essence of this area routine; Described flavoring essence is preferably one or more in natural essence, natural equivalent essence and artificial compound essence; Described flavoring essence is better is one or more in flavoring apple essence, strawberry essence, Cranberry essence, flavoring pineapple essence and cocoanut flavour.In every 100 gram fermented milk-containing drinks, the content of flavoring essence is preferably for being less than or equal to 0.1 gram.
In the present invention, preferably, step can also be added acidity regulator after (2).Described acidity regulator can be selected the acidity regulator of this area routine, is preferably one or more in tartaric acid, citric acid, natrium citricum, malic acid and lactic acid etc.; Better is citric acid and natrium citricum combination, and citric acid and the content of sodium citrate mass ratio are 1.0～1.5:1, and that best is 1.5:1.In every 100 gram fermented milk-containing drinks, the content of acidity regulator is preferably the 0.01-0.5 gram.
Wherein, preferably, after described acidity regulator water dissolves, stirring adds.
In the present invention, preferably, described thickener also contains material X; Described material X is one or more in soybean polyoses, pectin, propylene glycol alginate and sodium carboxymethylcellulose; Described material X adds in the B material in step (1).
In the present invention, preferably, the time of stirring in step (1) is 20-25min, and the speed of stirring is 900-1000rpm/min.
In the present invention, preferably, the cooling temperature in step (1) is 20～40 ℃.
In the present invention, described homogeneous, sterilizing, filling this area routine operation that is.
Wherein, described homogeneous preferably, 25～80 ℃ of temperature, carries out in pressure 15～25Mpa.The temperature of described sterilization is preferably 90～140 ℃, and the time of sterilization is preferably 4 seconds～35 minutes.
Wherein, preferably, the cooling temperature described in step (2) is 20-28 ℃.
The fermented milk-containing drink that the present invention also provides above-mentioned preparation method to make.
In the present invention, but above-mentioned optimum condition any combination obtains the preferred embodiments of the invention.
On the basis that meets this area general knowledge, above-mentioned each optimum condition, but any combination obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is:
Fermented milk-containing drink of the present invention, energy is low, good stability, the product structure of having broken through traditional milk-contained drink high heat and formula combination, give product health concept low in calories, local flavor with salubriouser mouthfeel, uniqueness, promote the production of body fluid to quench thirst, therefore there is market and development prospect widely.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or select according to catalogue.
Embodiment 1
One, the formula of fermented milk-containing drink is as follows, (in 1 ton):
Cultured milk: 50 kilograms
Cider: 15 kilograms,
Sweetener: 0.2 kilogram of acesulfame potassium, 0.2 kilogram of Aspartame, Sucralose 0.06 gram
Thickener: 0.15 kilogram of gellan gum, 2.5 kilograms of sodium carboxymethylcelluloses
Emulsifying agent: 1.2 kilograms of monoglycerides
Acidity regulator: 3 kilograms of citric acids, 2 kilograms of natrium citricums
Mineral salt: 0.25 kilogram of calgon, 0.25 kilogram of potassium citrate
Flavoring essence: 0.5 kilogram of flavoring apple essence,
Supplementing water is to 1000kg
Two, the preparation method of fermented milk-containing drink:
1, prepare yogurt: by milk sterilization, be cooled to 42 ℃, add streptococcus thermophilus (Streptococcus thermophilus), Bifidobacterium (Bifidobacterium), lactobacillus acidophilus (Lactobacillus.acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus) to be fermented, the cultured milk titratable acidity reaches in 90 ° of T scopes;
2, A: by gellan gum, calgon, potassium citrate is dry mixed, and after mixing, is dissolved in 50 ℃ of pure water, and 900rpm/min fully stirs 20-25min and squeezes in material-compound tank after cooling, with yogurt, fully mixes.B: by sodium carboxymethylcellulose and emulsifying agent, after sweetener mixes, be dissolved in 65 ℃ of pure water, 1000rpm/min fully stirs 20-25min, cooling; B part thickener is squeezed in pill tank again, then, with pure water, acidity regulator is dissolved, join in material-compound tank under stirring condition, add flavoring essence simultaneously, fruit juice, stir, and obtains feed liquid; Under 70 ℃, pressure 20Mpa, feed liquid is carried out to homogeneous; 121 ℃ again, sterilization in 5 seconds, be cooled to 35 ℃, squeezes in aseptic tank and store.
3, carry out fillingly under germ-free condition, obtain described fermented milk-containing drink.The technical indicator of the fermented milk-containing drink made is as follows:
Protein: 0.15%, fat: 0.16%, acidity: 45 ° of T, energy 8.5kJ/100g
Embodiment 2
One, the formula of fermented milk-containing drink is as follows, (in 1 ton):
Cultured milk: 240 kilograms
Strawberry juice: 5 kilograms,
Sweetener: 10 kilograms of xylitols, 0.2 kilogram of steviol glycoside, 0.1 kilogram of Aspartame, 0.1 kilogram of Sucralose
Thickener: 0.4 kilogram of gellan gum, 0.6 kilogram of pectin, 2.1 kilograms of sodium cellulose glycolates,
Emulsifying agent: 0.6 kilogram of glyceryl monooleate, 0.6 kilogram of diacetyl tartarate monoglyceride
Acidity regulator: 0.1 kilogram of lactic acid
Mineral salt: 0.1 kilogram of natrium citricum, 0.1 kilogram of sodium hydrogen phosphate
Flavoring essence: 0.15 kilogram of strawberry essence,
Supplementing water to 1000 kilogram
Two, the preparation method of fermented milk-containing drink:
1, prepare yogurt: by milk sterilization, be cooled to 42 ℃, add Lactobacillus casei (Lactobacillus.casei), Lactobacillus salivarius (Lactobacillus salivarius), Lactococcus lactis subsp. lactis (Lactococcuslactissubsp.Lactis) to be fermented, the cultured milk titratable acidity reaches 110 ° of T and stops fermentation;
2, A: by gellan gum, natrium citricum, sodium hydrogen phosphate are dry mixed, and after mixing, are dissolved in 65 ℃ of pure water, and 1000rpm/min fully stirs 20-25min and squeezes in material-compound tank after cooling, with cultured milk, fully mixes.B: by pectin, sodium carboxymethylcellulose and emulsifying agent, be dissolved in 70 ℃ of pure water after sweetener mixes, and 900rpm/min fully stirs 20-25min, cooling; Again B part thickener is squeezed in pill tank, then, with pure water, acidity regulator is dissolved, join in material-compound tank under stirring condition, add flavoring essence simultaneously, stir, obtain feed liquid; Under 80 ℃, pressure 20Mpa, feed liquid is carried out to homogeneous; 130 ℃ again, sterilization in 8 seconds, be cooled to 20 ℃, squeezes in aseptic tank and store.
3, carry out fillingly under germ-free condition, obtain described fermented milk-containing drink.The technical indicator of the fermented milk-containing drink made is as follows:
Protein: 0.7%, fat: 0.74%, acidity: 45 ° of T, energy 40kJ/100g
Embodiment 3
One, the formula of fermented milk-containing drink is as follows, (in 1 ton):
Cultured milk: 120 kilograms
Fruit juice: 5 kilograms, climing more plum juice, 3 kilograms of lemon juices
Sweetener: sweet 0.1 kilogram of knob
Thickener: 0.2 kilogram of gellan gum, 0.6 kilogram of propylene glycol alginate
Emulsifying agent: 0.2 kilogram of diacetyl tartarate monoglyceride
Mineral salt: 0.1 kilogram of sodium phosphate trimer
Acidity regulator: 3 kilograms of malic acid, 0.5 kilogram, tartaric acid
Flavoring essence: 1 kilogram, climing more plum essence,
Supplementing water to 1000 kilogram
Two, the preparation method of fermented milk-containing drink:
1, prepare cultured milk: by milk sterilization, be cooled to 42 ℃, add Lactobacillus helveticus breast (lactobacillus helveticus), yogurt coccus butterfat subspecies (Lactococcuslactissubsp.Cremoris) to be fermented, the cultured milk titratable acidity reaches 70 ° of T and stops fermentation;
2, A: by gellan gum, sodium phosphate trimer is dry mixed, and after mixing, is dissolved in 55 ℃ of pure water, and 900rpm/min fully stirs 20-25min and squeezes in material-compound tank after cooling, with cultured milk, fully mixes.B: by propylene glycol alginate and emulsifying agent, after sweetener mixes, be dissolved in 65 ℃ of pure water, 900rpm/min fully stirs 20-25min, cooling; Again B part thickener is squeezed in pill tank, then, with pure water, acidity regulator is dissolved, join in material-compound tank under stirring condition, add flavoring essence simultaneously, stir, obtain feed liquid; Under 70 ℃, pressure 20Mpa, feed liquid is carried out to homogeneous; 90 ℃ again, the 30min sterilization, be cooled to 28 ℃, squeezes in aseptic tank and store.
3, carry out fillingly under germ-free condition, obtain described fermented milk-containing drink.The technical indicator of the fermented milk-containing drink made is as follows:
Protein: 0.35%, fat: 0.37%, acidity: 45 ° of T, energy 20kJ/100g
Embodiment 4
One, the formula of fermented milk-containing drink is as follows, (in 1 ton):
Cultured milk: 90 kilograms
Fruit juice: 5 kilograms of pineapple juice, 5 kilograms of mango juices
Sweetener: Momordica grosvenori 0.4kg
Thickener: 0.2 kilogram of gellan gum
Mineral salt: 0.1 kilogram of sodium phosphate trimer
Acidity regulator: 3.5 kilograms of malic acid
Flavoring essence: 0.5 kilogram of flavoring pineapple essence,
Supplementing water to 1000 kilogram
Two, the preparation method of fermented milk-containing drink:
1, prepare yogurt: by milk sterilization, be cooled to 42 ℃, add Lactococcus lactis (Lactococcuslactis) and Leuconostoc mesenteroides (Leuconostocmesenteroides) to be fermented, the cultured milk titratable acidity reaches 70 ° of T and stops fermentation;
2, A: by gellan gum, sodium phosphate trimer is dry mixed, and after mixing, is dissolved in 60 ℃ of pure water, and 950rpm/min fully stirs 20-25min and squeezes in material-compound tank after cooling, with cultured milk, fully mixes.B: by emulsifying agent, after sweetener mixes, be dissolved in 65 ℃ of pure water, 950rpm/min fully stirs 20-25min, cooling; Again B part thickener is squeezed in pill tank, then, with pure water, acidity regulator is dissolved, join in material-compound tank under stirring condition, add flavoring essence simultaneously, stir, obtain feed liquid; Under 70 ℃, pressure 15Mpa, feed liquid is carried out to homogeneous; At 140 ℃, 4 seconds, be cooled to 25 ℃, squeeze in aseptic tank and store.
3, carry out fillingly under germ-free condition, obtain described fermented milk-containing drink.The technical indicator of the fermented milk-containing drink made is as follows:
Protein: 0.35%, fat: 0.37%, acidity: 45 ° of T, energy 20kJ/100g
Embodiment 5
One, the formula of fermented milk-containing drink is as follows, (in 1 ton):
Cultured milk: 60 kilograms
Coconut milk: 8 kilograms,
Sweetener: 40 kilograms of HFCSs, 5 kilograms, fructose, white granulated sugar 4.6,0.2 kilogram of Aspartame, 0.2 kilogram of acesulfame potassium
Thickener: 0.1 kilogram of gellan gum, 2.5 kilograms of soybean polyoses
Emulsifying agent: 0.1 kilogram of triglyceride, 0.3 kilogram of Sodium Caseinate
Acidity regulator: 0.5 kilogram of lactic acid
Mineral salt: 0.3 kilogram of sodium hydrogen phosphate
Flavoring essence: 0.5 kilogram of cocoanut flavour,
Supplementing water is to 1000kg
Two, the preparation method of fermented milk-containing drink:
1, prepare cultured milk: by milk sterilization, be cooled to 42 ℃, add Lactobacillus salivarius (Lactobacillus salivarius), streptococcus lactis (Strept.lactis), Lactobacillus rhamnosus (Lactobacillus GG) to be fermented, the cultured milk titratable acidity reaches 120 ° of T and stops fermentation;
2, A: by gellan gum, sodium hydrogen phosphate is dry mixed, and after mixing, is dissolved in 60 ℃ of pure water, and 1000rpm/min fully stirs 20-25min and squeezes in material-compound tank after cooling, with cultured milk, fully mixes.B: by the soybean polyoses emulsifying agent, after sweetener mixes, be dissolved in 65 ℃ of pure water, 1000rpm/min fully stirs 20-25min, cooling; Again B part thickener is squeezed in pill tank, then, with pure water, acidity regulator is dissolved, join in material-compound tank under stirring condition, add flavoring essence simultaneously, stir, obtain feed liquid; Under 68 ℃, pressure 25Mpa, feed liquid is carried out to homogeneous; 110 ℃ again, sterilization in 15 minutes, be cooled to 20 ℃, squeezes in aseptic tank and store.
3, carry out fillingly under germ-free condition, obtain described fermented milk-containing drink.The technical indicator of the fermented milk-containing drink made is as follows:
Protein: 0.17%, fat: 0.18%, acidity: 45 ° of T, energy 93.87kJ/100g
Comparative Examples 1
Do not add gellan gum in this embodiment, using as Comparative Examples of the present invention, other (comprising formula and technique) is identical with embodiment 1;
The table 1 embodiments of the invention product stability table of comparisons
Comparative Examples 2
In Comparative Examples 2, sweetener is only used white granulated sugar 110 kg/ton, and other (comprising formula and technique) are identical with embodiment 1; The energy of Comparative Examples 2 is 195kJ/100g, higher 1.11 times than the energy of embodiment 1.
Effect embodiment
The product of embodiment is tasted to test.Test number 38 people, wherein Validity Test 38 people.Trial test mode: adopt the mode of disregarding name marking to be tasted; Respectively the sample color and luster of embodiment, sour-sweet ratio, fermentation milk, viscosity, product concept are given a mark separately, the full marks of each are 20 minutes, and the statistics total points, calculate average mark; Average mark is higher, represents that effect is better; And the whole fancy grade of product is provided to suggestion, the hobby number of statistics to each single product; Statistics is recorded in table 2.On taste, both almost do not have gap, but the fermented milk-containing drink of embodiment 1 is more much lower than the milk-contained drink energy in Comparative Examples 2.
Table 2 embodiments of the invention product is tasted the result data table
Comparative Examples 3
Raw material components is with embodiment 2
The preparation method:
1, prepare yogurt: by milk sterilization, be cooled to 42 ℃, add lactic acid bacteria to be fermented, the cultured milk titratable acidity reaches 110 ° of T and stops fermentation;
2, by gellan gum, calgon, sodium hydrogen phosphate, pectin, sodium carboxymethylcellulose and emulsifying agent, be dissolved in after sweetener is dry mixed in 70 ℃ of pure water, and 1000rpm/min fully stirs 20-25min and squeezes in material-compound tank after cooling, with cultured milk, fully mixes.Then, with pure water, acidity regulator is dissolved, join in material-compound tank under stirring condition, add flavoring essence simultaneously, stir, obtain feed liquid; Under 80 ℃, pressure 20Mpa, feed liquid is carried out to homogeneous; 130 ℃ again, sterilization in 8 seconds, be cooled to 45 ℃, squeezes in aseptic tank and store.
3, carry out fillingly under germ-free condition, obtain described fermented milk-containing drink.
The fermented milk-containing drink made only after 2h, finds that product has weak gel appearance, the poor fluidity of product, quality heterogeneity.
Claims (10)
1. the preparation method of a fermented milk-containing drink, it is characterized in that the raw material components that the described fermented milk-containing drink of every 100 gram contains following quality: yogurt 5 grams-24 gram, sweetener 0.01 gram-5 gram, stabilizing agent 0.03 gram-0.45 gram, Jia Shui are supplemented to 100 grams; The composition that described stabilizing agent is thickener and mineral salt, or, the composition of thickener, mineral salt and emulsifying agent; Described thickener contains gellan gum 0.01 gram-0.04 gram; Described sweetener is that white granulated sugar, HFCS, xylitol, steviol glycoside, knob are sweet, one or more in fructose, acesulfame potassium, Aspartame, Sucralose and Momordica grosvenori;
Its preparation method comprises the steps:
(1) gellan gum is mixed with the water of temperature 50-65 ℃ with the mixture of mineral salt, stir, cooling that A expects; Be warming up to 65-75 ℃ after sweetener, emulsifying agent and water are mixed, stir, cooling that B expects;
(2) by A material with after yogurt mixes, then B is expected to add to mix;
(3) homogeneous, sterilizing, be cooled to below 35 ℃, filling.
2. preparation method as claimed in claim 1, is characterized in that, described yogurt is made by following side: by the sterilizing of animal breast, be cooled to 30～45 ℃, add zymophyte to be fermented, the yogurt titratable acidity is controlled in 70～120 ° of T scopes, preferably, described zymophyte is streptococcus thermophilus (Streptococcus thermophilus), Bifidobacterium (Bifidobacterium), lactobacillus acidophilus (Lactobacillus.acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus casei (Lactobacillus.casei), Lactobacillus salivarius (Lactobacillus salivarius), streptococcus lactis (Strept.lactis), Lactobacillus rhamnosus (Lactobacillus GG), Lactococcus lactis subsp. lactis (Lactococcuslactissubsp.Lactis), Lactobacillus helveticus breast (lactobacillus helveticus), yogurt coccus butterfat subspecies (Lactococcuslactissubsp.Cremoris), one or more in Lactococcus lactis (Lactococcuslactis) and Leuconostoc mesenteroides (Leuconostocmesenteroides).
3. preparation method as claimed in claim 1, is characterized in that, described mineral salt contains one or more in sodium phosphate trimer, natrium citricum, calgon, sodium hydrogen phosphate and potassium citrate; The content of this fermented milk-containing drink mineral salt of every 100 grams is 0.01-0.05g.
4. preparation method as claimed in claim 1, is characterized in that, described emulsifying agent is one or more in monoglyceride, diglyceride, triglyceride, Sodium Caseinate and diacetyl tartarate monoglyceride; The content of the emulsifying agent described in every 100 gram fermented milk-containing drinks is 0.02 gram～0.12 gram.
5. preparation method as claimed in claim 1, is characterized in that, step also can be added fruit juice after (2); Described fruit juice is preferably one or more in cider, strawberry juice, pineapple juice, Cranberry Juice Cocktail, coconut milk, lemon juice and mango juice; In every 100 gram fermented milk-containing drinks, the content of fruit juice is 0.5-1.5g.
6. preparation method as claimed in claim 1, is characterized in that, step also can be added flavoring essence after (2); Described flavoring essence is preferably one or more in natural essence, natural equivalent essence and artificial compound essence; Described flavoring essence is better is one or more in flavoring apple essence, strawberry essence, Cranberry essence, flavoring pineapple essence and cocoanut flavour; In every 100 gram fermented milk-containing drinks, the content of flavoring essence is for being less than or equal to 0.1 gram.
7. preparation method as claimed in claim 1, is characterized in that, step can also be added acidity regulator after (2); Described acidity regulator is preferably after water dissolves, and stirring adds; The content of the acidity regulator described in every 100 gram fermented milk-containing drinks is the 0.01-0.5 gram; Described acidity regulator is preferably one or more in tartaric acid, citric acid, natrium citricum, malic acid and lactic acid etc.; What described acidity regulator was better is citric acid and natrium citricum combination, and citric acid and the content of sodium citrate mass ratio are 1.0～1.5:1.
8. preparation method as claimed in claim 1, is characterized in that, described thickener also contains material X; Described material X is one or more in soybean polyoses, pectin, propylene glycol alginate and sodium carboxymethylcellulose; Described material X adds in the B material in step (1).
9. preparation method as claimed in claim 1, is characterized in that, the time of stirring in step (1) is 20-25min, and the speed of stirring is 900-1000rpm/min;
And/or the cooling temperature in step (1) is 20～40 ℃;
And/or described homogeneous, 25～80 ℃ of temperature, carries out in pressure 15～25Mpa;
And/or the temperature of described sterilization is 90～140 ℃, the time of sterilization is 4 seconds～35 minutes;
And/or the cooling temperature described in step (2) is 20-28 ℃.
10. the fermented milk-containing drink made by the described preparation method of claim 1～9 any one.
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN104970097A (en) * | 2015-07-09 | 2015-10-14 | 光明乳业股份有限公司 | Sports-type fermented milk beverage and raw material composition and preparation method thereof |
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