CN106260088A - A kind of milk surum lactic acid bacteria yeast mixed fermentation soda pop and preparation method thereof - Google Patents
A kind of milk surum lactic acid bacteria yeast mixed fermentation soda pop and preparation method thereof Download PDFInfo
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- CN106260088A CN106260088A CN201610630676.8A CN201610630676A CN106260088A CN 106260088 A CN106260088 A CN 106260088A CN 201610630676 A CN201610630676 A CN 201610630676A CN 106260088 A CN106260088 A CN 106260088A
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- Prior art keywords
- lactic acid
- acid bacteria
- milk surum
- soda pop
- mixed fermentation
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 96
- 238000000855 fermentation Methods 0.000 title claims abstract description 57
- 230000004151 fermentation Effects 0.000 title claims abstract description 57
- 235000013336 milk Nutrition 0.000 title claims abstract description 54
- 239000008267 milk Substances 0.000 title claims abstract description 54
- 210000004080 milk Anatomy 0.000 title claims abstract description 54
- 239000004310 lactic acid Substances 0.000 title claims abstract description 48
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 48
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 46
- 241000894006 Bacteria Species 0.000 title claims abstract description 42
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title description 6
- 239000005862 Whey Substances 0.000 claims abstract description 39
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 39
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013351 cheese Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 43
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241001093152 Mangifera Species 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims description 3
- 241000207199 Citrus Species 0.000 claims description 3
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 3
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 claims description 3
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 3
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 3
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 241000194017 Streptococcus Species 0.000 claims description 3
- 244000057717 Streptococcus lactis Species 0.000 claims description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 235000020971 citrus fruits Nutrition 0.000 claims description 3
- 239000008121 dextrose Substances 0.000 claims description 3
- 235000011617 hard cheese Nutrition 0.000 claims description 3
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 235000021433 fructose syrup Nutrition 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 abstract description 20
- 235000013405 beer Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000013618 yogurt Nutrition 0.000 abstract description 3
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- 239000008101 lactose Substances 0.000 description 4
- 210000000481 breast Anatomy 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 244000131316 Panax pseudoginseng Species 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 235000020246 buffalo milk Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 241000209051 Saccharum Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a kind of milk surum lactic acid bacteria yeast mixed fermentation soda pop, its composition and parts by weight are as follows: fresh whey 100 parts；Lactic acid bacteria 0.01～0.05 part；Yeast 0.01～0.05 part；Saccharide 5～10 parts；Citric acid 0.1～0.5 part；Spice 0.5～2 parts；Essence 0.01～0.05 part；Food-class liquid CO 2 1～3 parts.This soda pop is for manufacturing cheese on a small scale, the a small amount of milk surum produced also is able to utilize fully, the milk surum that can produce all of small-sized cheese processing, realize zero-emission, this beverage is the whey fermentation beverage product having yogurt, medicated beer and soda pop feature concurrently, and the effective ingredient of whey fermentation product and organoleptic quality are stably, meet the eating requirements of consumer.
Description
Technical field
The invention belongs to food technology field, relate to the milk surum that cheese manufacture is discharged, especially a kind of milk surum lactic acid bacteria ferment
The manufacture method of female bacterium mixed fermentation soda pop.
Background technology
Natural cheeses discharges the milk surum of about 90% during making, large-scale production cheese can manufacture breast with industrialization
The products such as clear powder, lactalbumin powder, lactose, and then make full use of milk surum.Manufacturing cheese on a small scale, the whey vol of generation is little, difficult
To carry out separating and be dried processing.Processing whey beverage is one of feasible method processing milk surum in a small amount.The present invention uses lactic acid
Bacterium and yeast mixed fermentation milk surum, and it is aided with the carbonating of fermented whey, have lactic acid, ethanol and carbon dioxide concurrently to obtain
Beverage products.
Domestic disclosed some milk surums manufacture the patent of beverage.CN201410145209.7, a kind of yak whey beverage
Production technology, comprises the following steps: fresh yak breast-inspection-purification-intensification-separation-curdled milk-cutting-refinement-sterilization-
Seasoning-packaging-cold preservation.CN201310090056.6, a kind of buffalo milk active-bacteria whey beverage and preparation method thereof is by milk surum
Mix with a certain proportion of fermentation buffalo's milk Yoghourt, be properly added sugar, stabilizer, spice, gained after formulated, homogenizing, fill
Beverage.CN201110404757.3 ginseng polysaccharide viable type whey beverage and preparation method thereof, its formula is: Radix Ginseng is many
Sugar, high quality white Saccharum Sinensis Roxb., probiotic powder, concentrated Succus Mali pumilae, acidic flavoring agent, stabilizer.Its preparation method is: milk surum → filtering and impurity removing →
Centrifugal (the removing fat) → filtration → dispensing → homogenizing → sterilization → cooling → inoculation → sterile filling → finished product of sterilization → cooling is cold
Hide.CN201010181325.6, a kind of low-lactose whey beverage and preparation method thereof, each component content of its low-lactose whey beverage
For: protein≤1.20%, lactose≤2.16%, fat≤1.00%.The life of a CN92100073.1 fermented whey beverage
Product method, relates to the method being main material production fermented whey beverage with whey powder, and its typical process flow is: whey powder is multiple
Water → pasteurization → cooling → inoculation → fermentation → modulation → pasteurization → homogenizing → hot filling → sealing → whey beverage
Goods.Patent disclosed in the above, does not include that lactic acid bacteria of the present invention and yeast mixed fermentation are aided with the technology of carbonating
Feature.
Through technical comparison, there are the different of essence from above-mentioned patent publication us in present patent application.
Summary of the invention
In place of it is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of milk surum lactic acid bacteria yeast mixing is sent out
Ferment soda pop, this beverage is that consumer provides the whey fermentation goods having yogurt, medicated beer and soda pop feature concurrently, has permissible
All of cheese whey, zero-emission, the good effect of product stable effective ingredients.
The technical scheme that foregoing invention purpose taked that realizes of the present invention is:
A kind of milk surum lactic acid bacteria yeast mixed fermentation soda pop, its composition and parts by weight are as follows:
And, described fresh whey is to prepare various semi-rigid and/or the milk surum of hard cheese process discharge and milk surum
The milk surum of powder reduction.
And, described saccharide is the mixing of one or more in sucrose, dextrose syrup, maltose syrup, high fructose syrup
Thing.
And, described lactic acid bacteria is hot streptococcus, Lactobacillus bulgaricus, lactobacillus helveticus, milk Lactobacillus paracasei, diacetyl
The mixture of one or more in Streptococcus lactis (Lister) Lohnis 1909.554..
And, described yeast is beer yeast and/or bakery yeast.
And, described spice is in Fructus Citri Limoniae, Citrus, Fructus Ananadis comosi, Fructus Mali pumilae, Fructus Mangifera Indicae, the fruit juice of Passifolra edulis or concentrated fruit juice
Kind or several mixture.
And, described essence is Fructus Citri Limoniae essence, orange essence, flavoring pineapple essence, apple essence, Fructus Mangifera Indicae essence, Passifolra edulis perfume
The mixture of one or more in essence.
A kind of manufacture method of milk surum lactic acid bacteria yeast mixed fermentation soda pop as above, step is as follows:
(1) use centrifugal purifier to purify during fresh cheese manufactures the fresh whey discharged；
(2) in purifying whey, add saccharide, sugar addition to 8～10Brix；
And carry out pasteurize (3), sterilization conditions is 63～65 DEG C, 30 minutes, is cooled to 30～40 DEG C as fermentation bases
Material；
(4) adding lactic acid bacteria 0.01～0.05 part in every 100 parts of fermentation base materials, 30～40 DEG C of fermentations, pH is down to 4.6
Under, temperature is down under 28 DEG C；
(5) in lactic acid fermented every 100 parts of base materials, add yeast 0.01～0.05 part, at 28 DEG C with bottom fermentation 24 hours；
(6) using sugar, citric acid, spice, essence and pure water regulation local flavor, making product pol is 5～7Brix, and acidity is
0.5%～1%, ethanol content is less than 0.5%, is cooled to less than 10 DEG C；
(7) the fermented whey after adjusting is filled with liquid CO 2 and carries out carbonating, and carbonating condition is: fermentation liquid temperature
Degree is 10 DEG C, and pressure carbon dioxide is 0.5Mpa, obtains milk surum lactic acid bacteria yeast mixed fermentation soda pop.
And, described milk surum lactic acid bacteria yeast mixed fermentation soda pop is also through processing step as follows:
It is filled to container, obtains milk surum lactic acid bacteria yeast mixed fermentation soda pop finished product, preserve below 10 DEG C.
And, described step is (7) middle uses carbonated-water generator to carry out gas-liquid mixed.
The present invention obtain advantage and good effect be:
1, this soda pop is for manufacturing cheese on a small scale, and a small amount of milk surum of generation also is able to utilize fully,
The milk surum that can produce all of small-sized cheese processing, it is achieved zero-emission, this beverage is for having lactic acid beverage, medicated beer and soda pop concurrently
The whey fermentation beverage product of feature, and the effective ingredient of whey fermentation product and organoleptic quality are stably, meet consumer
Eating requirements.
2, the manufacture method of this beverage uses lactic acid bacteria and yeast mixed fermentation milk surum, and is aided with the carbonic acid of fermented whey
Changing, to obtain the beverage products having lactic acid, ethanol and carbon dioxide concurrently, facilitate simple to operate, raw material sources are extensive.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following example are illustrative, is not limit
Qualitatively, it is impossible to limit protection scope of the present invention with this.
Raw material used in the present invention, if no special instructions, is the commercially available prod of routine；Used in the present invention
Method, if no special instructions, is the conventional method of this area.
Fresh whey used in the present invention can be to prepare various semi-rigid and/or the breast of hard cheese process discharge
The milk surum that clear and whey powder reduces；Saccharide used in the present invention can be sucrose, dextrose syrup, maltose syrup, really
The mixture of one or more in glucose slurry；Lactic acid bacteria used in the present invention can be hot streptococcus, bulgarian milk
The mixture of one or more in bacillus, lactobacillus helveticus, milk Lactobacillus paracasei, diacetyl Streptococcus lactis (Lister) Lohnis 1909.554.；The present invention is made
Yeast can be beer yeast and/or bakery yeast；Spice used in the present invention can be Fructus Citri Limoniae, Citrus, Fructus Ananadis comosi,
The mixture of one or more in Fructus Mali pumilae, Fructus Mangifera Indicae, the fruit juice of Passifolra edulis or concentrated fruit juice；Essence used in the present invention can
Think one or more mixed in Fructus Citri Limoniae essence, orange essence, flavoring pineapple essence, apple essence, Fructus Mangifera Indicae essence, Passifolra edulis essence
Compound.
Embodiment 1:
A kind of milk surum lactic acid bacteria yeast mixed fermentation soda pop, its composition and weight are as follows:
The manufacture method of above-mentioned milk surum lactic acid bacteria yeast mixed fermentation soda pop, step is as follows:
(1) centrifugal purifier is used to purify during cheese manufactures the fresh whey discharged；
(2) in purifying whey, sucrose, sugar addition to 10Brix are added；
(3) pasteurize, sterilization conditions is 63～65 DEG C, 30 minutes, is cooled to 36 DEG C as fermentation base material；
(4) adding lactic acid bacteria (0.05kg) in fermentation base material (100kg), 36 DEG C of fermentations, pH is down to 4.6, and temperature drops
Under 25 DEG C；
(5) in lactic acid fermented base material (100kg), beer yeast (0.05kg) is added；Little with bottom fermentation 24 at 25 DEG C
Time；
(6) using sugar, citric acid, spice, essence and pure water regulation local flavor, making product pol is 5～7Brix, acidity
Being 0.5%～1%, ethanol content is less than 0.5%, is cooled to less than 10 DEG C；
(7) adding liquid CO 2 for the fermented whey after adjusting and carry out carbonating, carbonating condition is: fermentation liquid
Temperature is 10 DEG C, and pressure carbon dioxide is 0.5Mpa, and then obtains the product of the carbon dioxide containing 2.5 times of volumes；
(8) it is filled to 1L-5L container, preserves below 10 DEG C.
Embodiment 2:
A kind of milk surum lactic acid bacteria yeast mixed fermentation soda pop, its composition and weight are as follows:
The manufacture method of above-mentioned milk surum lactic acid bacteria yeast mixed fermentation soda pop, step is as follows:
(1) at 45 DEG C, 95L drinking water adds 5kg desalted whey powder, is stirred until homogeneous whey liqs；
(2) centrifugal purifier is used to purify the whey liqs of reduction；
(3) in purifying whey, saccharide, sugar addition to 8～10Brix are added；
And carry out pasteurize (4), sterilization conditions is 63～65 DEG C, 30 minutes, is cooled to 30～40 DEG C as fermentation bases
Material；
(5) in fermentation base material (100kg), add lactic acid bacteria (0.05kg), 30～40 DEG C of fermentations, pH be down to 4.6 it
Under, temperature is down under 28 DEG C；
(6) in lactic acid fermented (100kg) base material, yeast (0.05kg) is added, at 28 DEG C with bottom fermentation 24 hours；
(7) using sugar, citric acid, spice, essence and pure water regulation local flavor, making product pol is 5～7Brix, acidity
Being 0.5%～1%, ethanol content is less than 0.5%, is cooled to less than 10 DEG C；
(8) fermented whey after adjusting adds liquid CO 2 and carries out carbonating, uses carbonated-water generator to carry out gas
Liquid mixes, it is thus achieved that milk surum lactic acid bacteria yeast mixed fermentation soda pop；
(9) it is filled to container, obtains milk surum lactic acid bacteria yeast mixed fermentation soda pop finished product, protect below 10 DEG C
Deposit.
The associated sample detection of milk surum lactic acid bacteria yeast mixed fermentation soda pop of the present invention:
Embodiment 1 and the sample of embodiment 2, drink containing breast according to GB4927 2008 medicated beer and GB21732 2008
Material detects, and result is as follows:
Claims (10)
1. a milk surum lactic acid bacteria yeast mixed fermentation soda pop, it is characterised in that: its composition and parts by weight are such as
Under:
Milk surum lactic acid bacteria yeast mixed fermentation soda pop the most according to claim 1, it is characterised in that: described fresh
Milk surum is to prepare various semi-rigid and/or the milk surum of hard cheese process discharge and the milk surum of whey powder reduction.
Milk surum lactic acid bacteria yeast mixed fermentation soda pop the most according to claim 1, it is characterised in that: described saccharide
For the mixture of one or more in sucrose, dextrose syrup, maltose syrup, high fructose syrup.
Milk surum lactic acid bacteria yeast mixed fermentation soda pop the most according to claim 1, it is characterised in that: described lactic acid
Bacterium is the one or several in hot streptococcus, Lactobacillus bulgaricus, lactobacillus helveticus, milk Lactobacillus paracasei, diacetyl Streptococcus lactis (Lister) Lohnis 1909.554.
The mixture planted.
Milk surum lactic acid bacteria yeast mixed fermentation soda pop the most according to claim 1, it is characterised in that: described yeast
For beer yeast and/or bakery yeast.
Milk surum lactic acid bacteria yeast mixed fermentation soda pop the most according to claim 1, it is characterised in that: described spice
For the mixture of one or more in Fructus Citri Limoniae, Citrus, Fructus Ananadis comosi, Fructus Mali pumilae, Fructus Mangifera Indicae, the fruit juice of Passifolra edulis or concentrated fruit juice.
Milk surum lactic acid bacteria yeast mixed fermentation soda pop the most according to claim 1, it is characterised in that: described essence
For the mixing of one or more in Fructus Citri Limoniae essence, orange essence, flavoring pineapple essence, apple essence, Fructus Mangifera Indicae essence, Passifolra edulis essence
Thing.
8. the making side of the milk surum lactic acid bacteria yeast mixed fermentation soda pop as described in any one of claim 1 to 7
Method, it is characterised in that: step is as follows:
(1) use centrifugal purifier to purify during fresh cheese manufactures the fresh whey discharged；
(2) in purifying whey, add saccharide, sugar addition to 8～10Brix；
And carry out pasteurize (3), sterilization conditions is 63～65 DEG C, 30 minutes, is cooled to 30～40 DEG C as fermentation base materials；
(4) adding lactic acid bacteria 0.01～0.05 part in every 100 parts of fermentation base materials, 30～40 DEG C of fermentations, pH is down under 4.6,
Temperature is down under 28 DEG C；
(5) in lactic acid fermented every 100 parts of base materials, add yeast 0.01～0.05 part, at 28 DEG C with bottom fermentation 24 hours；
(6) using sugar, citric acid, spice, essence and pure water regulation local flavor, making product pol is 5～7Brix, and acidity is
0.5%～1%, ethanol content is less than 0.5%, is cooled to less than 10 DEG C；
(7) the fermented whey after adjusting is filled with liquid CO 2 and carries out carbonating, and carbonating condition is: broth temperature is
10 DEG C, pressure carbon dioxide is 0.5Mpa, obtains milk surum lactic acid bacteria yeast mixed fermentation soda pop.
The manufacture method of milk surum lactic acid bacteria yeast mixed fermentation soda pop the most according to claim 8, its feature exists
In: described milk surum lactic acid bacteria yeast mixed fermentation soda pop is also through processing step as follows:
It is filled to container, obtains milk surum lactic acid bacteria yeast mixed fermentation soda pop finished product, preserve below 10 DEG C.
The manufacture method of milk surum lactic acid bacteria yeast mixed fermentation soda pop the most according to claim 8, its feature exists
In: described step is (7) middle uses carbonated-water generator to carry out gas-liquid mixed.
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Cited By (5)
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| CN107156325A (en) * | 2017-04-18 | 2017-09-15 | 浙江科技学院 | A kind of Kefir grains bacterium fermented whey beverage containing polyphenol and preparation method thereof |
| CN108094569A (en) * | 2017-12-14 | 2018-06-01 | 光明乳业股份有限公司 | A kind of processing method of acid whey and the food prepared using this method |
| CN110771681A (en) * | 2019-11-26 | 2020-02-11 | 昆明理工大学 | Preparation method of alcohol-containing fermented milk beverage |
| CN112566499A (en) * | 2019-07-11 | 2021-03-26 | 鲁翰升 | Functional health food product prepared by fermenting whey-containing dough |
| CN112640961B (en) * | 2020-12-23 | 2024-04-19 | 奶酪博士(上海)科技有限公司 | Cheese carbonated beverage and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107156325A (en) * | 2017-04-18 | 2017-09-15 | 浙江科技学院 | A kind of Kefir grains bacterium fermented whey beverage containing polyphenol and preparation method thereof |
| CN108094569A (en) * | 2017-12-14 | 2018-06-01 | 光明乳业股份有限公司 | A kind of processing method of acid whey and the food prepared using this method |
| CN112566499A (en) * | 2019-07-11 | 2021-03-26 | 鲁翰升 | Functional health food product prepared by fermenting whey-containing dough |
| CN110771681A (en) * | 2019-11-26 | 2020-02-11 | 昆明理工大学 | Preparation method of alcohol-containing fermented milk beverage |
| CN112640961B (en) * | 2020-12-23 | 2024-04-19 | 奶酪博士(上海)科技有限公司 | Cheese carbonated beverage and preparation method thereof |
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