CN103461486A - Non-lactose lactic acid bacteria beverage and method for preparing beverage - Google Patents
Non-lactose lactic acid bacteria beverage and method for preparing beverage Download PDFInfo
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- CN103461486A CN103461486A CN2013104652334A CN201310465233A CN103461486A CN 103461486 A CN103461486 A CN 103461486A CN 2013104652334 A CN2013104652334 A CN 2013104652334A CN 201310465233 A CN201310465233 A CN 201310465233A CN 103461486 A CN103461486 A CN 103461486A
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Abstract
The invention discloses a non-lactose lactic acid bacteria beverage and method for preparing the beverage. The method for preparing the beverage comprises the steps of 1) mixing 8%-16% of milk powder (fat<=1.5% and 28%-35% of protein) and 0.01%-0.2% of lactase with water, standing for 2-10h at the temperature of 4-10 DEG C, and obtaining reconstituted milk; 2) conducting heat preservation on the reconstituted milk for 1.5-2.5h at the temperature of 90-95 DEG C, evenly mixing the reconstituted milk with lactic acid bacteria, conducting fermentation for 60-120h, conducting cylinder reversing, homogenizing and cooling, and obtaining an acidified milk base stock, wherein the lactic acid bacteria comprises lactobacillus paracasei, and the additive amount of the lactobacillus paracasei is 1-6*106cfu/mL per milliliter of the reconstituted milk ; 3) conducting sterilization on aqueous solutions of sweet substances without the lactose, cooling the aqueous solutions to the temperature of 10-30 DEG C, mixing the aqueous solutions with the acidified milk base stock, and conducting acidifying and homogenizing. The non-lactose lactic acid bacteria beverage does not contain the lactose, and is sweet and sour, tasty and good in stability, texture, taste, special flavor and the like.
Description
Technical field
The present invention relates to a kind of free from lactose lactic acid bacterium 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 the auxiliary materials such as white granulated sugar, stabilizing agent formulated.In recent years, on market, popular chlorella yakult local flavor probio milk beverage is a kind of viable bacteria type fermented type lactic acid bacteria drink.At present, the output of this product is soaring year by year at home, the enterprises such as chlorella yakult, flavor are complete, Mongolia Ox, Erie this series products that releases one after another.This series products is by skimmed milk powder and glucose or the long-time high-temperature process generation of fructose Maillard reaction, adopt again Lactobacillus casei (Lactobacillus casei) lengthy fermentation, and then with sterilization after white granulated sugar aqueous solution preparation after, acid adjustment, homogeneous, cooling, the milk beverage of clearly good to eat, the unique flavor of making after filling.
In prior art, in the preparation process of chlorella yakult local flavor drink, generally all can add the reducing sugars such as glucose, fructose or HFCS, on the one hand in order to Maillard reaction to occur, for product provides a kind of special local flavor; These reducing sugars can be used as carbon source on the other hand, become a kind of nutriment in lactic acid bacteria fermentation process, are conducive to the production of lactic acid bacteria in sweat.
But contain 50% lactose in the raw material skimmed milk powder of this series products, the lactic acid bacteria drink that to be deployed into protein content be 1.1%, the lactose that contains 16g-20g in every 1000mL lactic acid bacteria drink, part consumer may produce the lactose intolerance symptom.
Summary of the invention
Technical problem to be solved by this invention has been to overcome in the prior art lactic acid bacteria drink and has contained higher lactose and cause the part consumer to lactose intolerance, thereby occur that diarrhoea waits the defect of lactose intolerance symptom, provides a kind of free from lactose lactic acid bacterium drink and preparation method thereof.Do not contain lactose in free from lactose lactic acid bacterium drink provided by the invention, can solve well the problem of lactose intolerance, the product sweet and sour taste made, good stability, matter structure, mouthfeel, local flavor etc. are all good.
Inventor's method by adding lactase of wishing is decomposed the lactose in raw milk.But in experiment, but find, add simply lactase in preparation process, the finished product stability made is bad, color and luster does not reach requirement, the quantity not sufficient of the lactic acid bacteria of finished product, or also contain lactose etc., the target product that at all can't form in finished product.On this basis, the inventor conducts in-depth research the preparation method of free from lactose lactic acid bacterium drink, the inventor finds: in the preparation method of free from lactose lactic acid bacterium drink, the addition of lactase, the time of enzymolysis and technique, the kind of fermented bacterium and addition, and fermentation time etc., all finished product is had a great impact.The addition of lactase is too much, or the overlong time of enzymolysis, can make the lactase enzymolysis excessive, and raw material just has a lot of wheys to separate out during the fermentation, and the stability of finished product is had to direct impact.In order to address this problem, need to carry out special control to the degree of enzymolysis.The addition of lactase is very few, or the time of enzymolysis is too short, can cause lactose enzymolysis deficiency, also has a certain amount of lactose in product, can not be referred to as lactose-free prod, and the color of product does not reach again the requirement etc. of the brown of finished product.On this basis, the inventor is studied the technique of enzymolysis and the addition of lactase, has finally reached the purpose of controlling the Degree of Enzymatic Hydrolysis of lactose, has solved the problem that whey is separated out.
In addition, in the R&D process of technical scheme of the present invention, the inventor is the research of kind, addition and the fermentation time by fermentation strain also, both realized the effect further reduced lactose, decomposed again the raw material protein of milk simultaneously, make product good at the situation stability inferior that does not add thickener, can also guarantee high viable count simultaneously.
In a word, technical scheme of the present invention, by the overall coordination of raw material, step of preparation process and condition, has realized technique effect preferably.
The invention provides a kind of preparation method of free from lactose lactic acid bacterium drink, described preparation method comprises the following steps:
(1) lactase of the milk powder of 8%-16%, 0.01%-0.2% and water are mixed, obtain mixed liquor A, by described mixed liquor A standing 2h-10h under 4 ℃ of-10 ℃ of temperature conditions, obtain reconstituted milk; The percentage of described milk powder or described lactase is the mass percent that accounts for described mixed liquor A; Wherein, described milk powder is fat content below 1.5% and the milk powder of protein content 28%-35%, and in described milk powder, the percentage of fat content or protein content is the mass percent that accounts for described milk powder;
(2) reconstituted milk described in step (1) is incubated to 1.5h-2.5h at 90 ℃ of-95 ℃ of temperature, then mixes with lactic acid bacteria, after fermentation 60h-120h, turn over cylinder, homogeneous and cooling, obtain the acidified milk base-material; Described lactic acid bacteria comprises lactobacillus paraceasi (Lactobacillus paracasei); The addition of described lactobacillus paraceasi (Lactobacillus paracasei) is that every milliliter of reconstituted milk adds 1 * 10
6cfu-6 * 10
6the lactobacillus paraceasi of cfu (Lactobacillus paracasei);
(3) by the aqueous solution sterilization of sweet substance, be cooled to 10 ℃-30 ℃, with the described acidified milk base-material of step (2), mix, obtain mixed liquid B, acid adjustment, homogeneous, get final product; Described sweet substance is lactose-free sweet substance.
Below do corresponding explanation for the milk powder in step (1).
In R&D process of the present invention, the inventor finds after a large amount of research: in reconstituted milk, protein content produces considerable influence for the nutrition meeting of sweat and finished product.In described reconstituted milk, protein content is preferably 3.5%-4.6%, and better is 4%.And, for protein content in reconstituted milk is regulated, the inventor is studied the addition of protein in raw material, by the control of the protein in milk powder, finally realize above-mentioned purpose.
In the present invention, in described milk powder, lactose content is preferably 50%-60%, and the percentage of described lactose content is the mass percent that accounts for described milk powder.
In the present invention, described milk powder is preferably skimmed milk powder.Described skimmed milk powder preferably need meet the skimmed milk powder of " food security national standard-milk powder " GB19644 for indices.The fat content of described skimmed milk powder is preferably below 0.8%; The protein content of described skimmed milk powder is preferably 32%-33%; The lactose content of described skimmed milk powder is preferably 52%-56%; In described skimmed milk powder, the percentage of the content of fat, protein or lactose is the mass percent that accounts for described skimmed milk powder.
In step (1), the addition of described milk powder is preferably 13%-14%, and described percentage is the mass percent that accounts for described mixed liquor A.
In step (1), the addition of described water is for to complement to 100% by mixed liquor A; The addition of described water is preferably 83.8%-91.99%, and that better is 85.95%-86.92%, and described percentage is the mass percent that accounts for mixed liquor A.
In step (1), the addition of described lactase is preferably 0.05%-0.08%, and described percentage is the mass percent that described lactase accounts for described mixed liquor A.
In step (1), the described method mixed is preferably circulation stirring, and it is mixed.The time of described circulation stirring is preferably 20min-45min; The temperature of described circulation stirring is preferably 20 ℃-45 ℃.
In step (1), the described standing time is preferably 4h-6h.
In step (2), the time of described insulation is preferably 2h.In step (2), the addition of described lactobacillus paraceasi (Lactobacillus paracasei) is preferably that every milliliter of reconstituted milk adds 1 * 10
6cfu-4 * 10
6the lactobacillus paraceasi of cfu.Described lactic acid bacteria is preferably direct putting type particle fermented type lactic acid bacteria.
In step (2), preferably, described, with before lactic acid bacteria mixes, to described reconstituted milk, carry out cooling.Described reconstituted milk is carried out to method and the condition that cooling method and condition are this area routine, described reconstituted milk is carried out cooling preferably for being cooled to 25 ℃-40 ℃, better for being cooled to 35 ℃-37 ℃.
In step (2), preferably, described lactic acid bacteria also comprises Lactobacillus helveticus (Lactobacillus helveticus).The ratio of the viable count of described Lactobacillus helveticus (Lactobacillus helveticus) and described lactobacillus paraceasi (Lactobacillus paracasei) is preferably (1:1000)-(1:4000), and that better is (1:3000)-(1:3500).
In step (2), the temperature that the temperature of described fermentation is this area routine, be preferably 25 ℃-40 ℃, and better is 35 ℃-37 ℃.The time of described fermentation is preferably 70h-120h, and that better is 72h-85h.
In step (2), describedly turn over method and the condition that cylinder, homogeneous and cooling method and condition are this area routine.Described homogeneous preferably carries out under aseptic condition.Described homogeneous is preferably double-stage homogenization.The temperature of described double-stage homogenization is preferably 25 ℃-40 ℃, and better is 35 ℃-37 ℃.The gross pressure that the pressure of described double-stage homogenization is twice homogeneous is preferably 18Mpa-25Mpa.Described cooling temperature is preferably 10 ℃-25 ℃, and better is 16 ℃-22 ℃.
In step (3), described sweet substance is preferably one or more in white granulated sugar, Aspartame, acesulfame potassium, Sucralose, honey element and steviol glycoside, and better is white granulated sugar.The addition that the addition of described sweet substance is this area routine, be preferably 8%-15%, and that better is 12%-13%, and described percentage is the mass percent that accounts for described mixed liquid B.
In step (3), the preparation method of the aqueous solution of described sweet substance is: described sweet substance is dissolved in the water, gets final product.The temperature of described dissolving is preferably 45 ℃-70 ℃.
In step (3), the quality of the water in the aqueous solution of described sweet substance is 100% quality for described mixed liquid B is supplied; The addition of described water is preferably 40%-74%, and that better is 61%-67.2%, and described percentage is the mass percent that accounts for described mixed liquid B.
In step (3), the method that the method for described sterilization and condition are this area routine and condition, described sterilization is preferably sterilization 10s-30min under 70 ℃ of-120 ℃ of conditions, better is at 95 ℃ of sterilization 5min.
In step (3), the addition of described acidified milk base-material is preferably 18%-40%, and that better is 20%-25%, and described percentage is the mass percent that described acidified milk base-material accounts for described mixed liquid B.
In step (3), described acid adjustment preferably for add acidity regulator regulate acidity to terminal pH be 3.5-3.75.The acidity regulator that described acidity regulator is this area routine is preferably one or more in tartaric acid, citric acid, natrium citricum, malic acid and lactic acid.The addition that the addition of described acidity regulator is this area routine, be preferably 0.01%-0.2%, and that better is 0.06%-0.08%, and described percentage is the mass percent that described acidity regulator accounts for described mixed liquid B.
In step (3), the method that the method for described homogeneous and condition are this area routine and condition, the temperature of described homogeneous is preferably 10 ℃-20 ℃, the pressure of described homogeneous is preferably 18Mpa-25Mpa.
In step (3), after described homogeneous, preferably, also according to this area routine, free from lactose lactic acid bacterium drink is carried out to filling and refrigeration.The method that the method for described refrigeration and condition are this area routine and condition, the temperature of described refrigeration is preferably 2 ℃-6 ℃.
In described step (3), for mouthfeel and the local flavor that improves product, preferably, that the aqueous solution of dietary fiber and sweet substance is even, then carry out subsequent step; And/or, at the described online flavor substance that adds when filling.Described dietary fiber is this area dietary fiber commonly used, is preferably one or more in inulin, FOS, oligoisomaltose, galactooligosaccharide, xylo-oligosaccharide and polydextrose.The addition of described dietary fiber is this area conventional amount used, is preferably 0.1%-3%, and that better is 0.8%-1.0%, and described percentage is the mass percent that described dietary fiber accounts for described mixed liquid B.The flavor substance that described flavor substance is this area routine, preferably comprise one or more in flavoring essence, flavorant and native enzyme hydrolysis products.Described flavoring essence preferably comprises one or more in flavoring apple essence, aloe flavour and citrus essence.The addition of described flavor substance is the conventional addition in this area, is preferably below 0.2%, but is not 0, and described percentage is the mass percent that described flavor substance accounts for described mixed liquid B.
In the present invention, the preparation process of step (1)-(3) is preferably carried out in closed container.
The present invention also provides a kind of free from lactose lactic acid bacterium drink that adopts above-mentioned preparation method to make.
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: (1) the present invention is by the control of Degree of Enzymatic Hydrolysis, the screening of fermented bacterium and the control of fermentation time, can be by the lactose complete hydrolysis in raw milk, solved well the problem of lactose intolerance, the finished product color and luster made, tasteful, sweet and sour taste, also contain a large amount of biodiasmins simultaneously, contribute to the adjusting with immunity of digesting and assimilating of human body; (2) preparation method of free from lactose lactic acid bacterium drink provided by the invention is simple, and the product made, under the condition without stabilizing agent, can also guarantee good stability.
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.
In the following example: if no special instructions, percentage composition is mass percent.Lactase is purchased from DSM Shanghai Co., Ltd.
Standard GB/T 28050-2011 is as follows to the requirement of free from lactose: answer≤0.5g of lactose content in every 100g dairy products.
Embodiment 1
In the present embodiment, the fat content of skimmed milk powder is 0.8%, and protein content is 35%, and lactose content is 60%.
The preparation method of the free from lactose lactic acid bacterium drink of the present embodiment, it comprises the steps:
(1) 13% skimmed milk powder is mixed with 86.906% water, add 0.08% lactase to be restored, 20 ℃ of circulation stirring 25min, be cooled to 10 ℃, and standing 6h is warmed up to 90 ℃-95 ℃, insulation 1.5h, and after being cooled to 37 ℃, every milliliter of reconstituted milk adds 4 * 10
6cfu lactobacillus paraceasi (Lactobacillus paracasei) and 1 * 10
3cfu Lactobacillus helveticus (Lactobacillus helveticus) fermentation 72h, turn over cylinder, homogeneous, be cooled to 16 ℃, and homogenization pressure is 18Mpa, and homogenizing temperature is 37 ℃, obtains the acidified milk base-material.
(2) 12% white granulated sugar is dissolved in 45 ℃ of water of 88%, carries out sterilization, 95 ℃ of sterilization temperatures, sterilizing time 5min, be cooled to 30 ℃, mix with 20% acidified milk base-material, add 0.07% lactic acid, homogeneous, homogenizing temperature is 20 ℃, and homogenization pressure is 18Mpa, filling, 2 ℃ of-6 ℃ of refrigerations, get final product.
The lactose content of the free from lactose lactic acid bacterium drink made through GB5413.5-2010 first method high performance liquid chromatography detection embodiment 1 is 0.35%, meets the free from lactose requirement of standard GB/T 28050-2011.
Embodiment 2
In the present embodiment, the fat content of skimmed milk powder is 1.5%, and protein content is 28%, and lactose content is 50%.
The preparation method of the free from lactose lactic acid bacterium drink of the present embodiment, it comprises the steps:
(1) 14% skimmed milk powder is mixed with 85.885% water, add 0.05% lactase to be restored, 40 ℃ of circulation stirring 40min, be cooled to 4 ℃, and standing 4h is warmed up to 90 ℃-95 ℃, insulation 2.5h, and after being cooled to 35 ℃, every milliliter of reconstituted milk adds 1 * 10
6cfu lactobacillus paraceasi (Lactobacillus paracasei) and 1 * 10
3cfu Lactobacillus helveticus (Lactobacillus helveticus) fermentation 85h, turn over cylinder, homogeneous, be cooled to 22 ℃, and homogenization pressure is 18Mpa, and homogenizing temperature is 37 ℃, obtains the acidified milk base-material.
(2) 15% white granulated sugar is dissolved in 70 ℃ of water of 59%, carries out sterilization, 95 ℃ of sterilization temperatures, sterilizing time 5min, be cooled to 15 ℃, with 25% acidified milk base-material, mixes, add 0.08% malic acid, homogeneous, homogenizing temperature is 15 ℃, homogenization pressure is 25Mpa, filling, 0.05%, 2 ℃ of-6 ℃ of refrigeration of online interpolation flavoring essence, get final product.
The lactose content of the free from lactose lactic acid bacterium drink made through GB5413.5-2010 first method high performance liquid chromatography detection embodiment 2 is 0.45%, meets the free from lactose requirement of standard GB/T 28050-2011.
Embodiment 3
In the present embodiment, the fat content of skimmed milk powder is 1.0%, and the content of protein is 32%, and the content of lactose is 55%.
The preparation method of the free from lactose lactic acid bacterium drink of the present embodiment, it comprises the steps:
(1) 8% skimmed milk powder is mixed with 85.885% water, add 0.06% lactase to be restored, 40 ℃ of circulation stirring 40min, be cooled to 8 ℃, and standing 4h is warmed up to 90 ℃-95 ℃, insulation 2.5h, and after being cooled to 37 ℃, every milliliter of reconstituted milk adds 2 * 10
6cfu lactobacillus paraceasi (Lactobacillus paracasei) and 6 * 10
2cfu Lactobacillus helveticus (Lactobacillus helveticus) fermentation 120h, turn over cylinder, homogeneous, be cooled to 22 ℃, and homogenization pressure is 18Mpa, and homogenizing temperature is 37 ℃, obtains the acidified milk base-material.
(2) by 8% white granulated sugar, 0.01% acesulfame potassium, 0.01% Aspartame and 1% inulin are dissolved in 70 ℃ of water of 60.78%, carry out sterilization, 95 ℃ of sterilization temperatures, sterilizing time 5min, be cooled to 30 ℃, mix with 30% acidified milk base-material, add 0.06% citric acid, homogeneous, homogenizing temperature is 15 ℃, homogenization pressure is 25Mpa, filling, 0.2%, 2 ℃ of-6 ℃ of refrigeration of online interpolation flavoring essence, get final product.
The lactose content of the free from lactose lactic acid bacterium drink made through GB5413.5-2010 first method high performance liquid chromatography detection embodiment 3 is 0.3%, meets the free from lactose requirement of standard GB/T 28050-2011.
Embodiment 4
In the present embodiment, the fat content of skimmed milk powder is below 0.8%, and the content of protein is 33%, and the content of lactose is 56%.
The preparation method of the free from lactose lactic acid bacterium drink of the present embodiment, it comprises the steps:
(1) 16% skimmed milk powder is mixed with 85.885% water, add 0.07% lactase to be restored, 30 ℃ of circulation stirring 30min, be cooled to 6 ℃, and standing 6h is warmed up to 90 ℃-95 ℃, insulation 2h, and after being cooled to 35 ℃, every milliliter of reconstituted milk adds 3 * 10
6cfu lactobacillus paraceasi (Lactobacillus paracasei) and 9 * 10
2cfu Lactobacillus helveticus (Lactobacillus helveticus) fermentation 90h, turn over cylinder, homogeneous, be cooled to 22 ℃, and homogenization pressure is 18Mpa, and homogenizing temperature is 37 ℃, obtains the acidified milk base-material.
(2), by 10% white granulated sugar, 0.005% Sucralose and 0.8% polydextrose are dissolved in 70 ℃ of water of 60.78%, carry out sterilization, 95 ℃ of sterilization temperatures, sterilizing time 5min, be cooled to 15 ℃, mix with 18% acidified milk base-material, add 0.075% lactic acid, homogeneous, homogenizing temperature is 15 ℃, homogenization pressure is 25Mpa, filling, adds online flavoring essence 0.2%, 2 ℃ of-6 ℃ of refrigerations, get final product.
The lactose content of the free from lactose lactic acid bacterium drink made through GB5413.5-2010 first method high performance liquid chromatography detection embodiment 4 is 0.4%, meets the free from lactose requirement of standard GB/T 28050-2011.
Embodiment 5
Lactic acid bacteria is lactobacillus paraceasi (Lactobacillus paracasei), and addition is 6 * 10
6cfu/mL, all the other processing steps and condition are with embodiment 1.
The lactose content of the free from lactose lactic acid bacterium drink made through GB5413.5-2010 first method high performance liquid chromatography detection embodiment 5 is 0.48%, meets the free from lactose requirement of standard GB/T 28050-2011.
Embodiment 6
The addition of lactase is 0.01%, and all the other processing steps and condition are with embodiment 1.
The lactose content of the free from lactose lactic acid bacterium drink made through GB5413.5-2010 first method high performance liquid chromatography detection embodiment 6 is 0.3%, meets the free from lactose requirement of standard GB/T 28050-2011.
Embodiment 7
The addition of lactase is 0.2%, fermentation time 60h, and all the other processing steps and condition are with embodiment 1.
Do not detect through GB5413.5-2010 first method high performance liquid chromatography the free from lactose lactic acid bacterium drink that embodiment 7 makes and contain lactose, lactose content is 0, meets the free from lactose requirement of standard GB/T 28050-2011.
Comparative Examples 1
In Comparative Examples 1, the addition of described milk powder is 25%, and all the other processing steps and condition are with embodiment 1.
Through GB5413.5-2010 first method high performance liquid chromatography, detect, the lactose content of the lactic acid bacteria drink that this Comparative Examples makes is 1.4%, does not meet the free from lactose requirement of standard GB/T 28050-2011.
Comparative Examples 2
In Comparative Examples 2, the fat content of described milk powder is 2%, and protein content is 40%, and all the other processing steps and condition are with embodiment 1.
The lactic acid bacteria drink poor stability that this Comparative Examples makes, mouthfeel is salubrious not.
Comparative Examples 3
In Comparative Examples 3, the addition of described lactase is 0.005%, and all the other processing steps and condition are with embodiment 1.
The lactose content of the lactic acid bacteria drink that this Comparative Examples makes>0.5%, do not meet the requirement of standard GB/T 28050-2011 to free from lactose.
Effect embodiment 1
Examination criteria GB16321 according to the organoleptic test of sour milk beverage, the free from lactose lactic acid bacterium drink that embodiment of the present invention 1-4 is made and chlorella yakult (by chlorella yakult company, being produced), excellent beneficial C(is produced by Inner Mongol limited company of Mongolia Ox) carry out mouthfeel and local flavor is judged experiment, the examination by sensory organs project is: outward appearance, structural state, mouthfeel, local flavor, sour-sweet degree.The sensory evaluation scores standard of sour milk beverage is as shown in table 1, and participating in this experiment number is 60 people, and the result of the sensory evaluation scores of sour milk beverage is as shown in table 2.
The sensory evaluation scores standard of table 1 sour milk beverage
The Analyses Methods for Sensory Evaluation Results of table 2 sour milk beverage
| Scoring item | Outward appearance | Structural state | Mouthfeel | Local flavor | Sour-sweet degree | Total points |
| Embodiment 1 | 0.9 | 0.95 | 0.8 | 1 | 0.8 | 4.45 |
| Embodiment 2 | 1 | 0.95 | 0.8 | 1 | 0.95 | 4.65 |
| Embodiment 3 | 0.95 | 1 | 0.8 | 1 | 0.85 | 4.6 |
| Embodiment 4 | 0.95 | 0.8 | 1 | 0.95 | 0.95 | 4.65 |
| Chlorella yakult | 0.9 | 0.95 | 0.9 | 0.95 | 0.9 | 4.6 |
| Excellent beneficial C | 0.9 | 0.95 | 0.85 | 0.95 | 0.9 | 4.55 |
Results of sensory evaluation shows: the product appearance of 4 embodiment of the present invention, good mouthfeel, there is pleasant sour milk beverage local flavor, and sour-sweet moderate.Sour milk beverage in the present invention, structural state is good, clean taste, in the situation that do not add stabilizing agent, can preserve 21 days, without obviously layering, be a lactic acid bacteria drink with joyful sense and nutrition prebiotic effect, can contain 10 in the 100mL drink in the shelf-life
10live lactobacillus sp; Under lactose-free prerequisite, its mouthfeel, local flavor can with market on the products such as chlorella yakult match in excellence or beauty.
The present invention is by the mode of the Degree of Enzymatic Hydrolysis of enzymolysis process, the addition of controlling lactase and control lactose, reduced the content of lactose in the raw milk, not only provide Maillard reaction needed reducing sugar, the nutriment of lactic acid bacteria in sweat can also be provided, thereby realize good local flavor and mouthfeel.Simultaneously, by the screening of fermented bacterium, the adding proportion control of bacterial classification and the control of fermentation time, realize the purpose further reduced lactose, also the raw material protein of milk is divided solve less, still can be guaranteed thereby make at the situation stability inferior that does not add thickener, guarantee higher viable count simultaneously.
Claims (10)
1. the preparation method of a free from lactose lactic acid bacterium drink, is characterized in that, described preparation method comprises the following steps:
(1) lactase of the milk powder of 8%-16%, 0.01%-0.2% and water are mixed, obtain mixed liquor A, by described mixed liquor A standing 2h-10h under 4 ℃ of-10 ℃ of temperature conditions, obtain reconstituted milk; The percentage of described milk powder or described lactase is the mass percent that accounts for described mixed liquor A; Wherein, described milk powder is fat content below 1.5% and the milk powder of protein content 28%-35%, and in described milk powder, the percentage of fat content or protein content is the mass percent that accounts for described milk powder;
(2) reconstituted milk described in step (1) is incubated to 1.5h-2.5h at 90 ℃ of-95 ℃ of temperature, then mixes with lactic acid bacteria, after fermentation 60h-120h, turn over cylinder, homogeneous and cooling, obtain the acidified milk base-material; Described lactic acid bacteria comprises lactobacillus paraceasi (Lactobacillus paracasei); The addition of described lactobacillus paraceasi (Lactobacillus paracasei) is that every milliliter of reconstituted milk adds 1 * 10
6cfu-6 * 10
6the lactobacillus paraceasi of cfu (Lactobacillus paracasei);
(3) by the aqueous solution sterilization of sweet substance, be cooled to 10 ℃-30 ℃, with the described acidified milk base-material of step (2), mix, obtain mixed liquid B, acid adjustment, homogeneous, get final product; Described sweet substance is lactose-free sweet substance.
2. preparation method as claimed in claim 1, is characterized in that, in step (1), in described milk powder, lactose content is 50%-60%, and the percentage of described lactose content is the mass percent that accounts for described milk powder; Described milk powder is skimmed milk powder; The fat content of described skimmed milk powder is preferably below 0.8%; The protein content of described skimmed milk powder is preferably 32%-33%; The lactose content of described skimmed milk powder is preferably 52%-56%; In described skimmed milk powder, the percentage of the content of fat, protein or lactose is the mass percent that accounts for described skimmed milk powder.
3. preparation method as claimed in claim 1 or 2, is characterized in that, in step (1), the addition of described milk powder is 13%-14%; The addition of described water, for mixed liquor A is complemented to 100%, is preferably 83.8%-91.99%, and that better is 85.95%-86.92%; The addition of described lactase is 0.05%-0.08%; Described percentage is the mass percent that accounts for described mixed liquor A.
4. preparation method as claimed in claim 1 or 2, is characterized in that, in step (1), the described method mixed is circulation stirring, and it is mixed; The time of described circulation stirring is preferably 20min-45min; The temperature of described circulation stirring is preferably 20 ℃-45 ℃; The described standing time is 4h-6h.
5. preparation method as claimed in claim 1 or 2, is characterized in that, in step (2), the addition of described lactobacillus paraceasi (Lactobacillus paracasei) is that every milliliter of reconstituted milk adds 1 * 10
6cfu-4 * 10
6the lactobacillus paraceasi of cfu (Lactobacillus paracasei); Described lactic acid bacteria also comprises Lactobacillus helveticus (Lactobacillus helveticus); The ratio of the viable count of described Lactobacillus helveticus (Lactobacillus helveticus) and described lactobacillus paraceasi (Lactobacillus paracasei) is preferably (1:1000)-(1:4000), and that better is (1:3000)-(1:3500).
6. preparation method as claimed in claim 1 or 2, is characterized in that, in step (2), the time of described insulation is 2h; Described, with before lactic acid bacteria mixes, to described reconstituted milk, carry out cooling; Described reconstituted milk is carried out cooling preferably for being cooled to 25 ℃-40 ℃, better for being cooled to 35 ℃-37 ℃; The temperature of described fermentation is 25 ℃-40 ℃, is preferably 35 ℃-37 ℃; The time of described fermentation is 70h-120h, is preferably 72h-85h;
In step (2), described homogeneous carries out under aseptic condition; Described homogeneous is preferably double-stage homogenization; The temperature of described double-stage homogenization is preferably 25 ℃-40 ℃, and better is 35 ℃-37 ℃; The pressure of described double-stage homogenization is preferably 18Mpa-25Mpa; Described cooling temperature is 10 ℃-25 ℃, is preferably 16 ℃-22 ℃.
7. preparation method as claimed in claim 1 or 2, is characterized in that, in step (3), described sweet substance is one or more in white granulated sugar, Aspartame, acesulfame potassium, Sucralose, honey element and steviol glycoside; The addition of described sweet substance is 8%-15%, is preferably 12%-13%, and described percentage is the mass percent that accounts for described mixed liquid B;
The preparation method of the aqueous solution of described sweet substance is: described sweet substance is dissolved in the water, gets final product; The temperature of described dissolving is preferably 45 ℃-70 ℃; The quality of the water in the aqueous solution of described sweet substance is 100% quality for described mixed liquid B is supplied, and is preferably 40%-74%, and that better is 61%-67.2%, and described percentage is the mass percent that accounts for described mixed liquid B.
8. preparation method as claimed in claim 1 or 2, is characterized in that, in step (3), described sterilization is sterilization 10s-30min under 70 ℃ of-120 ℃ of conditions, is preferably at 95 ℃ of sterilization 5min; The addition of described acidified milk base-material is 18%-40%, is preferably 20%-25%, and described percentage is the mass percent that described acidified milk base-material accounts for described mixed liquid B;
Described acid adjustment for add acidity regulator regulate acidity to terminal pH be 3.5-3.75; Described acidity regulator is preferably one or more in tartaric acid, citric acid, natrium citricum, malic acid and lactic acid; The addition of described acidity regulator is preferably 0.01%-0.2%, and that better is 0.06%-0.08%, and described percentage is the mass percent that described acidity regulator accounts for described mixed liquid B.
9. preparation method as claimed in claim 1 or 2, is characterized in that, in step (3), the temperature of described homogeneous is preferably 10 ℃-20 ℃, and the pressure of described homogeneous is preferably 18Mpa-25Mpa; After described homogeneous, also carry out filling and refrigeration; The temperature of described refrigeration is preferably 2 ℃-6 ℃;
In described step (3), also that the aqueous solution of dietary fiber and described sweet substance is even; And/or, at the described online flavor substance that adds when filling; Described dietary fiber is preferably one or more in inulin, FOS, oligoisomaltose, galactooligosaccharide, xylo-oligosaccharide and polydextrose; The addition of described dietary fiber is preferably 0.1%-3%, and that better is 0.8%-1.0%, and described percentage is the mass percent that described dietary fiber accounts for described mixed liquid B; Described flavor substance preferably comprises one or more in flavoring essence, flavorant and native enzyme hydrolysis products; Described flavoring essence preferably comprises one or more in flavoring apple essence, aloe flavour and citrus essence; The addition of described flavor substance is preferably below 0.2%, but is not 0, and described percentage is the mass percent that described flavor substance accounts for described mixed liquid B.
10. the free from lactose lactic acid bacterium drink made as the described preparation method of claim 1-9 any one.
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