CN105166037A - Brown lactobacillus beverage and preparation method thereof - Google Patents
Brown lactobacillus beverage and preparation method thereof Download PDFInfo
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- CN105166037A CN105166037A CN201510435026.3A CN201510435026A CN105166037A CN 105166037 A CN105166037 A CN 105166037A CN 201510435026 A CN201510435026 A CN 201510435026A CN 105166037 A CN105166037 A CN 105166037A
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Abstract
The invention discloses a brown lactobacillus beverage. The brown lactobacillus beverage is prepared from the following raw materials in parts by weight: 3-30 parts of brown fermented milk, 0-20 parts of white granulated sugar, 1-10 parts of fruit juice or fruit granules, 0.01-1.5 parts of sweet material, 0.01-5 parts of sour material, 0-1 part of stabilizer and 0.01-0.5 part of edible essence. In the invention, browning is performed by producing glucose through enzymolysis instead of additionally adding glucose, so that the calorie of the product is effectively reduced. In addition, the sweet material is reasonably added instead of white granulated sugar, so that the calorie of the product is further reduced. The product disclosed in the invention is fresh and cool with low calorie, which meets the requirements of current young groups, and has very good market prospect.
Description
Technical field
The present invention relates to technical field of beverage, more specifically relate to a kind of brown lactic acid bacteria beverage and preparation method thereof.
Background technology
At present, the sour milk beverage on market, majority be with raw milk or dairy products for raw material, add white granulated sugar and the modulation of other raw material, and by the acidic products of tart flavour acid regulation of raw material.In finished product, protein content is not less than 0.7 and is called sour milk beverage, and main component is milk powder, white granulated sugar, stabilizing agent, bacterial classification, sweet taste raw material, tart flavour raw material, flavoring essence etc.This type of sour milk beverage location straight character, needs to be rich in the demand that a certain amount of lactic acid bacteria meets human body intestinal canal health, simultaneously clean taste, to the impression that people is joyful.
The packaging of the sour milk beverage product on market mainly contains aseptic bag, from suction bag, PET bottle etc., basic production technology is as follows:
1 batching: after white granulated sugar, sweet taste raw material, tart flavour raw material, stabilizing agent etc. are fully dissolved, after sterilizing cooling and acidified milk fully mix;
2 homogeneous: pressure 15-30MPa, temperature 10-30 DEG C
3 filling, packaging, inspection, dispatch from the factory after qualified.
Because sour milk beverage product can meet the demand of Intestinal health to a certain extent, and mouthfeel is easy to accept, therefore on market, the development of sour milk beverage is swift and violent, especially brown lactic acid bacteria beverage, but brown stain sour milk beverage needs to add glucose in the technique of brown stain, the cost of product can be improved on the one hand, greatly increase the heat of product on the other hand, and oeverall quality still lifting to be improved.
Summary of the invention
In order to solve the problem, the invention provides a kind of brown lactic acid bacteria beverage, described brown lactic acid bacteria beverage, with parts by weight, is prepared from by the raw material comprising following component: 3-30 part brown fermented milk, 0-20 part white granulated sugar, 1-10 part fruit juice/grain, 0.01-1.5 part sweet taste raw material, 0.01-5 part tart flavour raw material, 0-1 part stabilizing agent, 0.01-0.5 part flavoring essence.
Wherein, preferably, described brown lactic acid bacteria beverage, with parts by weight, is prepared from by the raw material comprising following component: 10-20 part brown fermented milk, 0-10 part white granulated sugar, 2-5 part fruit juice/grain, 0.025-1.25 part sweet taste raw material, 0.1-1 part tart flavour raw material, 0-0.5 part stabilizing agent, 0.05-0.15 part flavoring essence.
Brown lactic acid bacteria beverage of the present invention, also further containing water in above-mentioned formula, the consumption of described water is 100 parts for adding to gross weight number.
Brown lactic acid bacteria beverage of the present invention, the consumption of white granulated sugar is preferably 0.
In above-mentioned amount ranges, described brown lactic acid bacteria beverage has more balanced nutrition and better mouthfeel.
Brown fermented milk of the present invention adopts new brown stain technique: skimmed milk power recovery → enzymolysis → high temperature brown stain → strain fermentation → brown fermented milk;
Preferably be prepared from by following steps:
(1) degreasing recovery and lactose hydrolysis: by weight, adds 80-90 part pure water, is warming up to 30-50 DEG C in mixing tank, again 10-20 part skimmed milk powder and 0.05-0.5 part hydrolase are added in tank, stir, leave standstill 0.5-2.0 hour, obtain reconstituted milk;
(2) degreasing reconstituted milk brown stain: described reconstituted milk is warming up to 60-100 DEG C, keeps 0.5-3 hour, is then cooled to 30-50 DEG C, obtains brown degreasing reconstituted milk;
(3) degreasing reconstituted milk fermentation: put into by the consumption of 10-30dcu/100kg by bacterial classification in the described defatted fermented milk obtained in step (2), heat-preservation fermentation 4-120 hour, stops fermentation, obtains brown fermented milk.
Wherein, described skimmed milk powder refers to middle temperature powder, disclosed in (preferred protein content is not less than 32%) prior art, multiple skimmed milk powder may be used to the present invention, as the import such as New Zealand, Australia skimmed milk, is specifically chosen as those skilled in the art and grasps.
Wherein, described hydrolase is lactose hydrolysis enzyme, and lactose hydrolysis in milk powder can be become glucose and galactolipin by this type of hydrolase.
Wherein, described bacterial classification selects one or more in lactobacillus paraceasi, Lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium lactis, streptococcus thermophilus, lactobacillus bulgaricus, and preferred lactobacillus paraceasi or lactobacillus acidophilus and lactobacillus bulgaricus press the mixture of 1:1.The consumption of bacterial classification can preferably according to 10-30dcu/100kg, and preferred 20dcu/100kg uses.
Brown lactic acid bacteria beverage of the present invention, wherein, one or more in cider/grain, orange juice/grain, grape juice/grain, orange juice/grain, asparagus juice/grain, blueberry juice/grain, strawberry juice/grain, black gallon juice/grain of described fruit juice/grain-by-grain seed selection, preferably apple juice/grain, orange juice/grain, asparagus juice/grain and strawberry juice/grain.
Wherein, described sweet taste raw material is selected from one or more in antierythrite, honey element, acesulfame potassium, Sucralose, Aspartame, crystal maltitol, xylitol, steviol glycoside; One or both in preferred acesulfame potassium, Sucralose, Aspartame, crystallization hydroxyl isomaltulose; This sweet taste raw material contributes to the mouthfeel obtaining similar white granulated sugar sugariness.
Wherein, described tart flavour raw material be selected from lactic acid, citric acid, natrium citricum, malic acid one or more; Be preferably preferably apple acid.
Wherein, described stabilizing agent is selected from one or more in pectin, gellan gum, soluble soybean polysaccharide, sodium carboxymethylcellulose, propylene glycol alginate, sodium phosphate trimer; Be preferably preferred pectin, soluble soybean polysaccharide, one or more in gellan gum, this stabilizing agent contributes to stabilize proteins and to obtain products taste salubrious.
Wherein, described flavoring essence is selected from one or more in yoghurt flavours, aloe flavour, strawberry essence, grapefruit essence, blueberry flavor, blackcurrant essence, orange essence, grape essence; Be preferably the combination of yoghurt flavours and other fruit essence, above-mentioned flavoring essence contributes to obtaining yoghourt-flavored and corresponding fruit-like flavour.
Replace external source to add by the glucose required for zymolysis technique production brown stain in the present invention, meet the carrying out of brown stain technique on the one hand, effectively can reduce the heat of product on the other hand.Use the collocation of different sweet taste raw material to replace all or part of white granulated sugar in the present invention, greatly reduce product heat.Add different fruit juice (grain) simultaneously, meet different consumer demand.Product heat of the present invention is 1/6th of market usual products, meets the demand of consumer to health, and simultaneously the smooth advantage such as good to eat, convenient of product self, has very strong market demand prospect.
Brown lactic acid bacteria beverage of the present invention can adopt suitable method disclosed in prior art to prepare, but in order to obtain higher-quality brown lactic acid bacteria beverage (guaranteeing its nutritional labeling and quality), invention also provides a kind of preparation method of more preferred brown lactic acid bacteria beverage, described method comprises the steps:
(1) prepare burden: in mixing tank, add part pure water, be warming up to 40-70 DEG C, again white granulated sugar, sweet taste raw material, stabilizing agent, tart flavour raw material are added in tank, stir 10 minutes, then 70-100 DEG C is warming up to, keep 5-20min, then be cooled to 20-40 DEG C, then inject the agitator tank that described brown fermented milk is housed; Acid consumption control ph is added between 3.5 ~ 4 according to attenuation degree;
(2) constant volume, blending: add essence with water constant volume, wherein the consumption of water is make the total weight parts of total material be 100 parts;
(3) homogeneous: the mixed material of step (2) gained is carried out homogeneous under pressure 15-30MPa, to obtain final product.
Wherein, in step (1), the consumption of pure water can be the 50-90% of formula ratio.
In said method, available acid is one or more in lactic acid, citric acid, natrium citricum, malic acid.
Above-mentioned preparation method is simple, feasible, can not only meet needs of production, and product has the burnt odor local flavor of Maillard reaction and the biodiasmin of some simultaneously.
Detailed description of the invention
Below in conjunction with embodiment, embodiments of the present invention are described in further detail.Following examples for illustration of the present invention, but can not be used for limiting the scope of the invention.
The raw materials used all commercially available acquisition of the present invention, as sweet taste raw material can purchased from China Fine Chemical Industry company; Tart flavour raw material can purchased from China Fine Chemical Industry company; Stabilizing agent can purchased from compound stabilizer company; Flavoring essence can purchased from spices company (China); Skimmed milk powder can purchased from New Zealand, Australia etc.; Hydrolase can purchased from enzyme preparation company; Bacterial classification can purchased from Danisco or Han Sen bacterial classification company.
Embodiment 1
Present embodiments provide a kind of brown fermented milk, this brown fermented milk is prepared from by following steps:
(1) degreasing recovery and lactose hydrolysis: add 86kg pure water in mixing tank, is warming up to 40 DEG C, then adds in tank by 16kg skimmed milk powder and 0.1kg hydrolase, stirs, and leaves standstill 2 hours, obtains reconstituted milk;
(2) degreasing reconstituted milk brown stain: the described reconstituted milk obtained in step (1) is warming up to 80 DEG C, keeps 3 hours, is then cooled to 40 DEG C, obtain brown degreasing reconstituted milk;
(3) degreasing reconstituted milk fermentation: put into by the bacterial classification of 20dcu/100kg in the described defatted fermented milk obtained in step (2), heat-preservation fermentation 120 hours, stops fermentation, obtains brown fermented milk.
Wherein, described skimmed milk powder is warm skimmed milk powder in New Zealand, and described hydrolase is lactose hydrolysis enzyme, and described bacterial classification is lactobacillus paraceasi.
Embodiment 2
Present embodiments provide a kind of brown fermented milk, this brown fermented milk is prepared from by following steps:
(1) degreasing recovery and lactose hydrolysis: add 86kg pure water in mixing tank, is warming up to 50 DEG C, then adds in tank by 16kg skimmed milk powder and 0.1kg hydrolase, stirs, and leaves standstill 0.5 hour, obtains reconstituted milk;
(2) degreasing reconstituted milk brown stain: the described reconstituted milk obtained in step (1) is warming up to 100 DEG C, keeps 0.5 hour, is then cooled to 30 DEG C, obtain brown degreasing reconstituted milk;
(3) degreasing reconstituted milk fermentation: put into by the bacterial classification of 30dcu/100kg in the described defatted fermented milk obtained in step (2), heat-preservation fermentation 40 hours, stops fermentation, obtains brown fermented milk.
Wherein, described skimmed milk powder is warm skimmed milk powder in Australia, and described hydrolase is lactose hydrolysis enzyme, and described bacterial classification is lactobacillus acidophilus and lactobacillus bulgaricus, and the two ratio is 1:1.
Embodiment 3
Compared with embodiment 1, distinctive points is only: in the present embodiment, and the raw material preparing brown fermented milk is: 80kg pure water, 10kg skimmed milk powder and 0.05kg hydrolase.
Embodiment 4
Compared with embodiment 1, distinctive points is only: in the present embodiment, and the raw material preparing brown fermented milk is: 90kg pure water, 20kg skimmed milk powder and 0.5kg hydrolase.
Embodiment 5-9
Embodiment 5-9 each provides a kind of brown lactic acid bacteria beverage, specifically fills a prescription in table 1.
Table 1
Wherein, related raw material standard is:
Skimmed milk powder: protein >=32%
White granulated sugar: meet national standard reference
Cider: 40 Baume degrees
Strawberry juice: 40 Baume degrees
Orange grain: granular size is between 2-5mm
Aloe grain: granular size is between 2-5mm.
Embodiment 10
Present embodiments provide the preparation method of the brown lactic acid bacteria beverage of filling a prescription as described in any one of embodiment 5-9, specifically comprise the steps:
(1) prepare burden: the pure water adding formula ratio 80% in mixing tank, be warming up to 40 DEG C, again white granulated sugar, sweet taste raw material, stabilizing agent, tart flavour raw material are added in tank, stir 10 minutes, then 70 DEG C are warming up to, keep 20min, then be cooled to 20 DEG C, then inject the agitator tank that described brown fermented milk is housed; Acid consumption control ph is added 3.5 according to attenuation degree;
(2) constant volume, blending: add essence by formula ratio constant volume with water;
(3) homogeneous: the mixed material of step (2) gained is carried out homogeneous under pressure 15MPa, to obtain final product.
Brown lactic acid bacteria beverage according to preparation of filling a prescription described in embodiment 5-9 is carried out to the detection of index of correlation, the results are shown in Table 2.
Table 2
Fill a prescription with described in embodiment 5-9, preparing products obtained therefrom by method described in embodiment 10 is laboratory sample, carries out the taste tests of product:
With the full brown lactic acid bacteria beverage of commercially available taste (original flavor) product for contrast;
Test number 350 people;
Method of testing: adopt the local flavor of mode to product of identical trial test, tasty and refreshing degree, tart flavour, sweet taste, cost and the healthy several indexs such as accreditation that are worth to evaluate, the mode of blank marking is adopted to carry out, wherein tasty and refreshing degree, healthy value approve that full marks are 20 points, other index full marks are 10 points, mark is higher, and effect is better.Statistical analysis is carried out, as table 3 (data are mean value) to trial test result:
Table 3 product taste index test tables of data
Embodiment 11
Compared with embodiment 10, distinctive points is only: the preparation method of the present embodiment toffee sour milk beverage, specifically comprises the steps:
(1) prepare burden: the pure water adding formula ratio 80% in mixing tank, be warming up to 70 DEG C, again white granulated sugar, sweet taste raw material, stabilizing agent, tart flavour raw material are added in tank, stir 10 minutes, then 100 DEG C are warming up to, keep 5min, then be cooled to 40 DEG C, then inject the agitator tank that described brown fermented milk is housed; Acid consumption control ph is added 4 according to attenuation degree;
(2) constant volume, blending: add essence by formula ratio constant volume with water;
(3) homogeneous: the mixed material of step (2) gained is carried out homogeneous under pressure 30MPa, to obtain final product.
Above embodiment is only for illustration of the present invention, but not limitation of the present invention.Although with reference to embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, various combination, amendment or equivalent replacement are carried out to technical scheme of the present invention, do not depart from the spirit and scope of technical solution of the present invention, all should be encompassed in the middle of right of the present invention.
Claims (10)
1. a brown lactic acid bacteria beverage, it is characterized in that, with parts by weight, be prepared from by the raw material comprising following component: 3-30 part brown fermented milk, 0-20 part white granulated sugar, 1-10 part fruit juice/grain, 0.01-1.5 part sweet taste raw material, 0.01-5 part tart flavour raw material, 0-1 part stabilizing agent, 0.01-0.5 part flavoring essence.
2. brown lactic acid bacteria beverage according to claim 1, it is characterized in that, with parts by weight, be prepared from by the raw material comprising following component: 10-20 part brown fermented milk, 0-10 part white granulated sugar, 2-5 part fruit juice/grain, 0.025-1.25 part sweet taste raw material, 0.1-1 part tart flavour raw material, 0-0.5 part stabilizing agent, 0.05-0.15 part flavoring essence.
3. brown lactic acid bacteria beverage according to claim 1 and 2, is characterized in that, described brown fermented milk adopts new brown stain technique: skimmed milk power recovery → enzymolysis → high temperature brown stain → strain fermentation → brown fermented milk;
Preferably be prepared from by following steps:
(1) degreasing recovery and lactose hydrolysis: by weight, adds 80-90 part pure water, is warming up to 30-60 DEG C in mixing tank, again 10-20 part skimmed milk powder and 0.05-0.5 part hydrolase are added in tank, stir, leave standstill 0.5-2.0 hour, obtain reconstituted milk;
(2) degreasing reconstituted milk brown stain: described reconstituted milk is warming up to 60-100 DEG C, keeps 0.5-3 hour, is then cooled to 30-50 DEG C, obtains brown degreasing reconstituted milk;
(3) degreasing reconstituted milk fermentation: put into by the consumption of 10-30dcu/100kg by bacterial classification in the described defatted fermented milk obtained in step (2), heat-preservation fermentation 4-120 hour, stops fermentation, obtains brown fermented milk.
4. brown lactic acid bacteria beverage according to claim 3, is characterized in that, described hydrolase is lactose hydrolysis enzyme.
5. the brown lactic acid bacteria beverage according to claim 3 or 4, is characterized in that, described bacterial classification is one or more in lactobacillus paraceasi, Lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium lactis, streptococcus thermophilus, lactobacillus bulgaricus.
6. brown lactic acid bacteria beverage according to any one of claim 1-5, it is characterized in that, one or more in cider/grain, orange juice/grain, grape juice/grain, orange juice/grain, asparagus juice/grain, blueberry juice/grain, strawberry juice/grain, black gallon juice/grain of described fruit juice/grain-by-grain seed selection.
7. brown lactic acid bacteria beverage according to any one of claim 1-5, it is characterized in that, described sweet taste raw material is selected from one or more in antierythrite, honey element, acesulfame potassium, Sucralose, Aspartame, crystal maltitol, xylitol, steviol glycoside, one or both in preferred acesulfame potassium, Sucralose, Aspartame, crystallization hydroxyl isomaltulose.
8. brown lactic acid bacteria beverage according to any one of claim 1-5, is characterized in that, described tart flavour raw material be selected from lactic acid, citric acid, natrium citricum, malic acid one or more, preferably apple acid.
9. brown lactic acid bacteria beverage according to any one of claim 1-5, it is characterized in that, described stabilizing agent is selected from one or more in pectin, gellan gum, soluble soybean polysaccharide, sodium carboxymethylcellulose, propylene glycol alginate, sodium phosphate trimer, one or more in preferred pectin, soluble soybean polysaccharide, gellan gum.
10. the preparation method of brown lactic acid bacteria beverage described in any one of claim 1-9, is characterized in that comprising the following steps:
(1) prepare burden: in mixing tank, add part pure water, be warming up to 40-70 DEG C, again white granulated sugar, sweet taste raw material, stabilizing agent, tart flavour raw material are added in tank, stir 5-15 minute, then 70-100 DEG C is warming up to, keep 5-20min, then be cooled to 20-40 DEG C, then inject the agitator tank that described brown fermented milk is housed; Acid consumption control ph is added between 3.5 ~ 4 according to attenuation degree;
(2) constant volume, blending: add essence with water constant volume;
(3) homogeneous: the mixed material of step (2) gained is carried out homogeneous under pressure 15-30MPa, to obtain final product.
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