CN103621624A - Brown milk drink and production method thereof - Google Patents
Brown milk drink and production method thereof Download PDFInfo
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- CN103621624A CN103621624A CN201210311874.XA CN201210311874A CN103621624A CN 103621624 A CN103621624 A CN 103621624A CN 201210311874 A CN201210311874 A CN 201210311874A CN 103621624 A CN103621624 A CN 103621624A
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Abstract
The invention provides a brown milk drink. The raw materials mainly comprise 20-60g of white granulated sugar, 0.1-10g of sweeteners, 2-30g of glucose, 30-130g of skim milk powder and water. The production method comprises steps: glucose and skim milk powder are mixed, water is added to a constant volume of 1000mL, and mixed materials are obtained. 0.02-0.08g of lactic acid bacteria are added into 1000g of mixed materials for fermentation. The brown milk drink has low sugar content and good taste, and can maintain good stability without addition of stabilizing agents. The invention also provides a production method for the brown milk drink. The produced brown milk drink has good taste and strong stability after a maillard reaction.
Description
Technical field
The present invention relates to a kind of brown milk beverage, relate in particular to a kind of brown milk beverage and production method thereof.
Background technology
It is primary raw material that milk beverage can be take sweet milk or other dairy products, adds other components such as sugar, stabilizing agent, through fermentations such as lactic acid bacterias, makes.The raw material of the milk beverage occurring on market now can also comprise Yoghourt or milk powder, stabilizing agent, acidity regulator, salts substances, sweet substance and water.In the raw material of some milk beverage, also comprise glucose, make it that Maillard reaction occur in preparation process, the milk beverage of the brown finally obtaining.For adapting to the demand of consumer to food with low sugar content, conventionally by replace sugar in food to reduce the sugar content of food with sweetener.At present, when preparation brown milk beverage, often by using sweetener to substitute all or part of white granulated sugar, prepare low sugar brown milk beverage, but in brown milk beverage, reduce the consumption of white granulated sugar, can affect the stability of Maillard reaction thing, finally cause product stability to decline.Often by add thickener and stabilizing agent in raw material, keep now the stability of low sugar brown milk beverage.
Summary of the invention
The object of this invention is to provide a kind of brown milk beverage, its sugar content is lower, without adding stabilizing agent, can keep good stability, and taste good.
Another object of the present invention is to provide a kind of production method of brown milk beverage, and the brown milk beverage of its production is through Maillard reaction, and mouthfeel is good, stability is strong.
Of the present inventionly provide a kind of brown milk beverage, its raw material mainly comprises white granulated sugar 20-60 gram, sweetener 0.1-10 gram, glucose 2-30 gram, skimmed milk power 30-130 gram and water; Its production method comprises: by adding water after glucose and skimmed milk power mixing, be settled to 1000mL, obtain mixed material, in every 1000 grams of described mixed materials, add lactic acid bacteria 0.02-0.08 gram fermentation.Except above-mentioned primary raw material, brown milk beverage provided by the invention can also add other food additives that increase mouthfeel and increase the flavoring essence of fragrant degree.
In another schematic embodiment of brown milk beverage, sweetener is steviol glycoside, Sucralose and/or xylitol, and the brown milk beverage mouthfeel of making is better.
In another schematic embodiment of brown milk beverage, sweetener is combined by weight 0.1:0.04:9 by steviol glycoside, Sucralose and xylitol.
The production method that the invention provides a kind of brown milk beverage, comprising: after 2-10 gram of glucose, 30-130 gram skimmed milk power are mixed, water is settled to 1000mL; High temperature sterilization; Cooling, obtain cooling rear material; To adding lactic acid bacteria 0.02-0.08 gram in cooling rear material described in every 1000g, ferment 5 to 120 hours.
In another schematic embodiment of production method of brown milk beverage, after fermentation, add white granulated sugar 20-60 gram, sweetener 0.1-10 gram.
In another schematic embodiment of production method of brown milk beverage, the condition of high temperature sterilization is: at 95-140 ℃, high temperature sterilization is 30 to 180 minutes.
In another schematic embodiment of production method of brown milk beverage, when cooling outlet temperature is 30-42 ℃.
Brown milk beverage provided by the invention, sugar content is lower, and mouthfeel is good, and without adding stabilizing agent, just can keep the good stability of product in process of production.Use the production method of brown milk beverage provided by the invention, in production process, without adding stabilizing agent, product stability is stronger.
The specific embodiment
In the embodiment of the present invention, lactic acid bacteria weight is not counted in raw material gross weight.
The first embodiment.
Water after 6 grams of glucose, 130 grams of mixing of skimmed milk power is settled to 1000mL.Through the long-time sterilization of 120 ℃ of high temperature and 50 minutes, protein and carbohydrate generation browning reaction in sterilization process, feed liquid graduates into brown.Be cooled to 37 ℃, obtain cooling rear material, in every 1000 grams of cooling rear materials, inoculate 0.03 gram of fermentation of lactobacillus paraceasi 110 hours.Add 60 grams of white granulated sugars, 0.4 gram of steviol glycoside is by supercooling homogeneous filling formation.
Contrast test.
Water after 6 grams of glucose, 130 grams of mixing of skimmed milk power is settled to 1000mL.Through the long-time sterilization of 120 ℃ of high temperature and 50 minutes, protein and carbohydrate generation browning reaction in sterilization process, feed liquid graduates into brown.While being cooled to 37 ℃, 0.03 gram of fermentation of inoculation lactobacillus paraceasi fermentation 110 hours.Add 130 grams of white granulated sugars through supercooling homogeneous filling formation.
Product in contrast test and the first embodiment is carried out centrifugal, the rate of deposition obtaining is as following table:
| Formula centrifugation | 3000r/15min | 3000r/20min |
| Contrast test (rate of deposition) | 1.0% | 1.15% |
| The first embodiment (rate of deposition) | 0.95% | 0.96% |
White granulated sugar in the raw material of the product of the first embodiment greatly reduces, and does not add other stabilizing agent, and the rate of deposition of product is lower, and product stability is normal.
The second embodiment.
Water after 15 grams of glucose, 120 grams of mixing of skimmed milk power is settled to 1000mL.Through the long-time sterilization of 120 ℃ of high temperature and 50 minutes, protein and carbohydrate generation browning reaction in sterilization process, feed liquid graduates into brown.Be cooled to 37 ℃, obtain cooling rear material, in every 1000 grams of cooling rear materials, inoculate 0.03 gram of fermentation of lactobacillus paraceasi 110 hours.Add 55 grams of white granulated sugars, 9 grams of 0.1 gram of steviol glycoside, 0.04 gram of Sucralose and xylitols are by supercooling homogeneous filling formation.
Product in contrast test and the second embodiment is carried out centrifugal, the rate of deposition obtaining is as following table:
| Formula centrifugation | 3000r/15min | 3000r/20min |
| Contrast test (rate of deposition) | 0.98% | 1.05% |
| The second embodiment (rate of deposition) | 0.94% | 0.98% |
White granulated sugar in the raw material of the product of the second embodiment greatly reduces, and does not add other stabilizing agent, and the rate of deposition of product is lower, the normal and taste good of product stability.
The 3rd embodiment.
Water after 15 grams of glucose, 130 grams of mixing of skimmed milk power is settled to 1000mL.Through the long-time sterilization of 95 ℃ of high temperature and 180 minutes, protein and carbohydrate generation browning reaction in sterilization process, feed liquid graduates into brown.Be cooled to 37 ℃, obtain cooling rear material, in every 1000 grams of cooling rear materials, inoculate 0.03 gram of fermentation of lactobacillus paraceasi 110 hours.Add 50 grams of white granulated sugars, 8 grams of 0.09 gram of Sucralose and xylitols are by supercooling homogeneous filling formation.
Product in contrast test and the 3rd embodiment is carried out centrifugal, the rate of deposition obtaining is as following table:
| Formula centrifugation | 3000r/15min | 3000r/20min |
| Contrast test (rate of deposition) | 1.1% | 1.18% |
| The 3rd embodiment (rate of deposition) | 0.9% | 0.96% |
White granulated sugar in the raw material of the product of the 3rd embodiment greatly reduces, and does not add other stabilizing agent, and the rate of deposition of product is lower, and product stability is normal.
The 4th embodiment.
Water after 2 grams of glucose, 127 grams of mixing of skimmed milk power is settled to 1000mL.Through the long-time sterilization of 115 ℃ of high temperature and 60 minutes, protein and carbohydrate generation browning reaction in sterilization process, feed liquid graduates into brown.Be cooled to 37 ℃, obtain cooling rear material, in every 1000 grams of cooling rear materials, inoculate 0.03 gram of fermentation of lactobacillus paraceasi fermentation 110 hours.Add 60 grams of white granulated sugars, 8 grams of 0.2 gram of steviol glycoside and xylitols are by supercooling homogeneous filling formation.
Product in contrast test and the 4th embodiment is carried out centrifugal, the rate of deposition obtaining is as following table:
| Formula centrifugation | 3000r/15min | 3000r/20min |
| Contrast test (rate of deposition) | 1.2% | 1.28% |
| The 4th embodiment (rate of deposition) | 1.1% | 1.1% |
White granulated sugar in the raw material of the product of the 4th embodiment greatly reduces, and does not add other stabilizing agent, and the rate of deposition of product is lower, the normal and taste good of product stability.
The 5th embodiment.
Water after 30 grams of glucose, 126 grams of mixing of skimmed milk power is settled to 1000mL.Through the long-time sterilization of 120 ℃ of high temperature and 60 minutes, protein and carbohydrate generation browning reaction in sterilization process, feed liquid graduates into brown.Be cooled to 37 ℃, obtain cooling rear material, in every 1000 grams of cooling rear materials, inoculate 0.03 gram of fermentation of lactobacillus paraceasi 110 hours.Add 10 grams of 60 grams of white granulated sugars and xylitols by supercooling homogeneous filling formation.
Product in contrast test and the 5th embodiment is carried out centrifugal, the rate of deposition obtaining is as following table:
| Formula centrifugation | 3000r/15min | 3000r/20min |
| Contrast test (rate of deposition) | 1.1% | 1.3% |
| The 5th embodiment (rate of deposition) | 0.94% | 1.15% |
By contrast, the product rate of deposition of the 5th embodiment is low, and product stability is normal.
The 6th embodiment.
Water after 30 grams of glucose, 126 grams of mixing of skimmed milk power is settled to 1000mL.Through the long-time sterilization of 140 ℃ of high temperature and 30 minutes, protein and carbohydrate generation browning reaction in sterilization process, feed liquid graduates into brown.Be cooled to 37 ℃, obtain cooling rear material, in every 1000 grams of cooling rear materials, inoculate 0.03 gram of fermentation of lactobacillus paraceasi 110 hours.Add 60 grams of white granulated sugars, 9 grams of 0.15 gram of steviol glycoside, 0.03 gram of Sucralose and xylitols are by supercooling homogeneous filling formation.
Product in contrast test and the 6th embodiment is carried out centrifugal, the rate of deposition obtaining is as following table:
| Formula centrifugation | 3000r/15min | 3000r/20min |
| Contrast test (rate of deposition) | 1.16% | 1.22% |
| The 6th embodiment (rate of deposition) | 0.99% | 1.01% |
White granulated sugar in the raw material of the product of the 6th embodiment greatly reduces, and does not add other stabilizing agent, and the rate of deposition of product is lower, the normal and taste good of product stability.
Be to be understood that, although this description is described according to each embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should make description as a whole, technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Listed a series of detailed description is above only illustrating for feasibility embodiment of the present invention; they are not in order to limit the scope of the invention, all disengaging within equivalent embodiment that skill spirit of the present invention does or change all should be included in protection scope of the present invention.
Claims (9)
1. a brown milk beverage, is characterized in that: its raw material mainly comprises white granulated sugar 20-60 gram, sweetener 0.1-10 gram, glucose 2-30 gram, skimmed milk power 30-130 gram and water; Its production method comprises: by adding described water after described glucose and the mixing of described skimmed milk power, be settled to 1000mL, obtain mixed material, in every 1000 grams of described mixed materials, add lactic acid bacteria 0.02-0.08 gram fermentation.
2. brown milk beverage as claimed in claim 1, wherein said sweetener is steviol glycoside, Sucralose and/or xylitol.
3. brown milk beverage as claimed in claim 2, wherein said sweetener is combined by weight 0.1:0.04:9 by steviol glycoside, Sucralose and xylitol.
4. a production method for brown milk beverage, is characterized in that comprising:
After 2-30 gram of glucose, 30-130 gram skimmed milk power are mixed, water is settled to 1000mL;
High temperature sterilization;
Cooling, obtain cooling rear material;
In every 1000 grams of described cooling rear materials, add lactic acid bacteria 0.02-0.08 gram, ferment 5 to 120 hours.
5. the production method of brown milk beverage as claimed in claim 4, wherein, further comprises: after described fermentation, add white granulated sugar 20-60 gram, sweetener 0.1-10 gram.
6. the production method of brown milk beverage as claimed in claim 4, wherein, the condition of described high temperature sterilization is: in 95 to 140 ℃, high temperature sterilization is 30 to 180 minutes.
7. the production method of brown milk beverage as claimed in claim 4, wherein, described cooling outlet temperature is 30-42 ℃.
8. the production method of brown milk beverage as claimed in claim 5, wherein, described sweetener is steviol glycoside, Sucralose and/or xylitol.
9. the production method of brown milk beverage as claimed in claim 8, wherein, described sweetener is combined by weight 0.1:0.04:9 by steviol glycoside, Sucralose and xylitol.
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| CN104172187A (en) * | 2014-08-22 | 2014-12-03 | 江苏紫石微康生物科技有限公司 | Preparation method of probiotics fermented flavor powder |
| CN104186656A (en) * | 2014-09-25 | 2014-12-10 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus drink and preparation method thereof |
| CN104222279A (en) * | 2014-09-30 | 2014-12-24 | 重庆市天友乳业股份有限公司 | Brown sour milk beverage containing real fruit variants and production method thereof |
| CN104663892A (en) * | 2015-02-13 | 2015-06-03 | 河北新希望天香乳业有限公司 | Brown fermented milk base material, brown milk beverage and preparation method of brown fermented milk base material |
| CN104782762A (en) * | 2015-03-19 | 2015-07-22 | 杭州娃哈哈科技有限公司 | Brown yogurt and preparation method thereof |
| CN104957255A (en) * | 2015-06-05 | 2015-10-07 | 光明乳业股份有限公司 | Brown probiotic yogurt and preparation method thereof |
| CN105285098A (en) * | 2015-12-03 | 2016-02-03 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus beverage and preparation method thereof |
| CN105309972A (en) * | 2014-08-01 | 2016-02-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Aerated brown active lactobacillus beverage and preparation method thereof |
| CN105341596A (en) * | 2015-09-22 | 2016-02-24 | 山东宇程生物科技有限公司 | Brown lactic acid bacterium beverage containing shii-take flesh and processing method thereof |
| CN106070621A (en) * | 2016-06-29 | 2016-11-09 | 安徽达诺乳业有限公司 | A kind of brown craft Yoghourt |
| CN106804709A (en) * | 2015-11-30 | 2017-06-09 | 内蒙古伊利实业集团股份有限公司 | Gassiness type active lactic acid bacteria drink without stabilizer and preparation method thereof |
| CN108013135A (en) * | 2016-10-31 | 2018-05-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | High fermented type brown milk-contained drink containing amino acid and preparation method thereof |
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| CN105309972A (en) * | 2014-08-01 | 2016-02-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Aerated brown active lactobacillus beverage and preparation method thereof |
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| CN104186656B (en) * | 2014-09-25 | 2017-01-18 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus drink and preparation method thereof |
| CN104222279A (en) * | 2014-09-30 | 2014-12-24 | 重庆市天友乳业股份有限公司 | Brown sour milk beverage containing real fruit variants and production method thereof |
| CN104663892A (en) * | 2015-02-13 | 2015-06-03 | 河北新希望天香乳业有限公司 | Brown fermented milk base material, brown milk beverage and preparation method of brown fermented milk base material |
| CN104663892B (en) * | 2015-02-13 | 2017-12-19 | 河北新希望天香乳业有限公司 | Brown fermented milk base-material, brown milk drink and preparation method thereof |
| CN104782762A (en) * | 2015-03-19 | 2015-07-22 | 杭州娃哈哈科技有限公司 | Brown yogurt and preparation method thereof |
| CN104782762B (en) * | 2015-03-19 | 2018-04-27 | 杭州娃哈哈科技有限公司 | A kind of brown Yoghourt and preparation method thereof |
| CN104957255A (en) * | 2015-06-05 | 2015-10-07 | 光明乳业股份有限公司 | Brown probiotic yogurt and preparation method thereof |
| CN104957255B (en) * | 2015-06-05 | 2019-01-15 | 光明乳业股份有限公司 | A kind of brown probiotic yogurt and preparation method thereof |
| CN105341596A (en) * | 2015-09-22 | 2016-02-24 | 山东宇程生物科技有限公司 | Brown lactic acid bacterium beverage containing shii-take flesh and processing method thereof |
| CN106804709A (en) * | 2015-11-30 | 2017-06-09 | 内蒙古伊利实业集团股份有限公司 | Gassiness type active lactic acid bacteria drink without stabilizer and preparation method thereof |
| CN106804709B (en) * | 2015-11-30 | 2020-10-13 | 内蒙古伊利实业集团股份有限公司 | Gas-containing active lactobacillus beverage without stabilizer and preparation method thereof |
| CN105285098A (en) * | 2015-12-03 | 2016-02-03 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus beverage and preparation method thereof |
| CN106070621A (en) * | 2016-06-29 | 2016-11-09 | 安徽达诺乳业有限公司 | A kind of brown craft Yoghourt |
| CN108013135A (en) * | 2016-10-31 | 2018-05-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | High fermented type brown milk-contained drink containing amino acid and preparation method thereof |
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