CN108094570A - The fermented beverage containing acid whey that a kind of double fermentations prepare the method for the fermented beverage containing acid whey and prepare - Google Patents
The fermented beverage containing acid whey that a kind of double fermentations prepare the method for the fermented beverage containing acid whey and prepare Download PDFInfo
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- CN108094570A CN108094570A CN201711408001.XA CN201711408001A CN108094570A CN 108094570 A CN108094570 A CN 108094570A CN 201711408001 A CN201711408001 A CN 201711408001A CN 108094570 A CN108094570 A CN 108094570A
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- acid whey
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- 239000002253 acid Substances 0.000 title claims abstract description 95
- 239000005862 Whey Substances 0.000 title claims abstract description 93
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 93
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 93
- 238000000855 fermentation Methods 0.000 title claims abstract description 61
- 230000004151 fermentation Effects 0.000 title claims abstract description 60
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 40
- 239000007788 liquid Substances 0.000 claims abstract description 73
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 43
- 239000003765 sweetening agent Substances 0.000 claims abstract description 43
- 239000000463 material Substances 0.000 claims abstract description 36
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims description 29
- 239000003795 chemical substances by application Substances 0.000 claims description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 25
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 22
- 229930006000 Sucrose Natural products 0.000 claims description 22
- 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 22
- 230000001954 sterilising effect Effects 0.000 claims description 22
- 239000005720 sucrose Substances 0.000 claims description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- 241000894006 Bacteria Species 0.000 claims description 16
- 239000000654 additive Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 15
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 13
- 229940073490 sodium glutamate Drugs 0.000 claims description 13
- 239000004310 lactic acid Substances 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 239000000126 substance Substances 0.000 claims description 11
- 230000001580 bacterial effect Effects 0.000 claims description 10
- 238000005119 centrifugation Methods 0.000 claims description 10
- 238000010348 incorporation Methods 0.000 claims description 10
- 235000016709 nutrition Nutrition 0.000 claims description 10
- 230000035764 nutrition Effects 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 235000013618 yogurt Nutrition 0.000 claims description 9
- 235000013351 cheese Nutrition 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 8
- 239000002562 thickening agent Substances 0.000 claims description 8
- 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 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 5
- 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 5
- 241001095209 Monascus sp. (in: Fungi) Species 0.000 claims description 5
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 claims description 5
- 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 5
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000011229 interlayer Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 235000013343 vitamin Nutrition 0.000 claims description 5
- 239000011782 vitamin Substances 0.000 claims description 5
- 229940088594 vitamin Drugs 0.000 claims description 5
- 229930003231 vitamin Natural products 0.000 claims description 5
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 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 claims description 3
- 239000004376 Sucralose Substances 0.000 claims description 3
- 239000000605 aspartame Substances 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 235000019408 sucralose Nutrition 0.000 claims description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 3
- 150000005846 sugar alcohols Chemical class 0.000 claims description 3
- 241000194017 Streptococcus Species 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 1
- 235000020130 leben Nutrition 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 235000020167 acidified milk Nutrition 0.000 abstract description 2
- 239000010865 sewage Substances 0.000 abstract description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 33
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 17
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 16
- 235000013361 beverage Nutrition 0.000 description 13
- 239000000047 product Substances 0.000 description 12
- 238000003860 storage Methods 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 235000013365 dairy product Nutrition 0.000 description 5
- 241000228212 Aspergillus Species 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 229960004998 acesulfame potassium Drugs 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 239000002351 wastewater Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- CQIUKKVOEOPUDV-IYSWYEEDSA-N antimycin Chemical compound OC1=C(C(O)=O)C(=O)C(C)=C2[C@H](C)[C@@H](C)OC=C21 CQIUKKVOEOPUDV-IYSWYEEDSA-N 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- CQIUKKVOEOPUDV-UHFFFAOYSA-N citrinine Natural products OC1=C(C(O)=O)C(=O)C(C)=C2C(C)C(C)OC=C21 CQIUKKVOEOPUDV-UHFFFAOYSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 230000003311 flocculating effect Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000003371 gabaergic effect Effects 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical class C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229940057059 monascus purpureus Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 229940026314 red yeast rice Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008719 thickening Effects 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
Abstract
The method that a kind of double fermentations disclosed by the invention prepare the fermented beverage containing acid whey includes：(1) preparation of base-material：(2) sweetener soln is prepared；(3) feed liquid B made from step (2) with the base-material that step (1) obtains is uniformly mixed, obtains leben, the invention also discloses using acidified milk made from the preparation method.It is an advantage of the current invention that obtaining a kind of method of rationally effective processing acid whey, it can not only solve the problems, such as treated sewage, but also value-added content of product can be increased.
Description
Technical field
The invention belongs to dairy products technical field, be specially a kind of double fermentations prepare the fermented beverage containing acid whey method and
The fermented beverage containing acid whey prepared.
Background technology
Whey is the liquid after casein is separated with fat by curdled milk in milk in the dairy product manufacturing process such as cheese
Body.Whey includes two major class of acid whey and sweet whey.Wherein, the by-product of Greek style Yoghourt (cheese) belongs to acid whey.At present,
In dairy industry, the treatment process of sweet whey and equipment relative maturity, sweet whey are efficiently recovered and are processed into not of the same race
The whey raw material of class adds the profit of Dairy Enterprise；And acid whey is since lactic acid and ash content equal size are higher, intractability compared with
Greatly, main processing ways are directly handled directly as animal feed or as waste water at present, are not only wasted huge but also right
Environment causes huge pressure.How acid whey is efficiently used, and it is that acid whey processing enterprise generally faces that it, which is turned waste into wealth,
Great difficult problem.
The content of the invention
To solve the defects of acid whey cannot be recycled in the prior art, prepared the present invention provides a kind of containing yogurt
The method of clear fermented beverage and the fermented beverage containing acid whey prepared, the purpose of realization are to obtain a kind of rationally effective processing
The method of acid whey can not only solve the problems, such as treated sewage, but also can increase value-added content of product.
To achieve these goals, the present invention provides following technical scheme：It is provided by the invention a kind of to prepare containing acid whey
The method of fermented beverage, includes the following steps：(1) preparation of base-material：1. raw material is uniformly mixed, homogeneous obtains feed liquid A, described
Raw material includes acid whey and sodium glutamate, the sodium glutamate containing 7~10g/L in the feed liquid A, and remainder is acid whey；
2. the feed liquid A is by 85~95 DEG C of 5~10min of sterilization, cooling；
3. Fermentation Condition of Monascus spp agent is inoculated in 2. feed liquid A that step obtains, for the first time ferment after inoculate lactic acid bacteria into
Row secondary fermentation, separates to get supernatant；Usually when preparing acidified milk, leavening generally also contains by streptococcus thermophilus, protects
Add Leah lactobacillus；
(2) sweetener soln is prepared：Sweetener is mixed to obtain to feed liquid B with water, make the content of sucrose in feed liquid B for 70~
90g/L；
(3) feed liquid B made from step (2) is uniformly mixed with the base-material that step (1) obtains, again through killing after tune acid, homogeneous
Bacterium, cooling can obtain fermented beverage containing acid whey.
Alternatively, (2) ' prepare sweetener soln：Through sterilizing, cooling down obtained feed liquid B after sweetener is mixed with water, make feed liquid
The content of sucrose is 70~90g/L in B；
(3) ' feed liquid B made from step (2) is uniformly mixed with the base-material that step (1) obtains, adjust acid after homogeneous to obtain the final product, institute
State the mass ratio 50~90 of feed liquid B and base-material:10~50.
Application of the monascus (Monascus) in China has the history of more than one thousand years, adds earliest applied to food for China
One of beneficial fungi of work is widely used and produces fermented food (such as red yeast rice, wine of rice fermented with red yeast, fermented bean curd), is acknowledged as eating
Safe bacterium.Modern medicine study proves that monascus has the effects that reduce cholesterol, hypoglycemic and blood pressure lowering, and monascus exists
A variety of metabolites with physiological activity can be generated in fermentation process, such as：Monascorubin, citrinin (Monacolin
K) class substance, γ-aminobutyric acid and a variety of enzymes etc..Monascus is a kind of thermophilic lactic acid class fungi, has been put into and can be used for protecting
The strain panel of health food.γ-aminobutyric acid (γ-amino butyric acid, GABA), is a kind of natural non-protein class
Amino acid, in the world, γ-aminobutyric acid are acknowledged as the health-nutrition replenishers of 21 century, are the greens advocated 21 century
The preferable dispensing of food and organic food, research show that daily intaking the pure natural Gabanergics of 30~50mg plays very
Preferable health-care effect.γ-aminobutyric acid is a kind of physiologically active ingredient, has blood pressure lowering, improves brain function, adjusts to grow and swash
Element is secreted, is good for the important physiological functions such as liver profit kidney.2009, γ-aminobutyric acid was included in new raw-food material catalogue by the Ministry of Public Health.
In Japan and other countries, the functions product such as the food and beverage rich in γ-aminobutyric acid enjoys great popularity.Some researches show that some
Lactic acid bacteria can produce γ-aminobutyric acid.According to lactic acid bacteria and the production of monascus co-fermentation acid whey rich in γ-aminobutyric acid
Acid whey beverage, can not only accomplish efficiently using for acid whey, but also can turn waste into wealth, improve the profit of Dairy Enterprise
And value-added content of product.
Further, in the step (1), the acid whey centrifuges to pass through during Greek style yogurt production
Obtain or fresh cheese manufacturing process in be centrifugally separating to obtain, the pH of acid whey is 4.5~4.7.
Further, the temperature that 1. is step (1) the is mixed in step 40~50 DEG C, incorporation time for 30~
40min。
Further, 1. the temperature of homogeneous is 55~75 DEG C to the of the step (1) in step, and the pressure of the homogeneous is
18~25MPa, the homogeneous are double-stage homogenization.
Further, the temperature that 2. is step (1) the is cooled down in step 37~43 DEG C, and the cooling down operation passes through
Pipe heat exchanger or interlayer cooling system carry out.
Further, 2. Fermentation Condition of Monascus spp agent is the red of preserving number CGMCC No.9712 to the of the step (1) in step
Aspergillus (Monascus sp.) BD-M-4 bacterial strains.The bacterial strain is preserved in China General Microbiological strain on October 8th, 2014
Preservation administrative center (CGMCC), address are Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode：100101.
Further, 3. the step (1) the ferments rotating speed for 120~220r/min in step for the first time, ventilation quantity
For 1~2L/ (Lmin), fermentation temperature is 20~42 DEG C, and fermentation time is 3~10d, the Fermentation Condition of Monascus spp agent in step 2.
Percent by volume in feed liquid A is 5-10%.
Further, 3. step second fermentation temperature is 37~43 DEG C to the of the step (1), fermentation time for 24~
72h, lactic acid bacteria clump count in the feed liquid after fermenting for the first time is 1 × 106~1 × 107cfu/mL.The step (1)
3. lactic acid bacteria is streptococcus thermophilus (Streptococcus that preserving number is CGMCC No.14810 in step
Thermophilus) GABA20171012 bacterial strains.The streptococcus thermophilus bacterial strain is on October 16th, 2017 is preserved in
State's General Microbiological Culture preservation administrative center (CGMCC), address are Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode：
100101。
Further, 3. the step (1) the is separated into centrifugation in step, the rotating speed of the centrifugation for 5000~
10000r/min, time are 5~10min.
In the present invention, the base-material can be put in storage after preparation by this field conventional method, for use in 2~6 DEG C of storages.
Further, the step (2), step (2) ' described in the temperature that mixes be 70~75 DEG C, the mixing
Time is 30~40min.
Further, the step (3), the temperature of step (2) ' sterilization are 85~95 DEG C, and time of sterilization is 5~
10min。
Further, the step (3), the temperature of step (2) ' cooling are 20~40 DEG C.
Further, the step (3), the temperature of step (3) ' middle mixing are 20~40 DEG C, and incorporation time is 30
~40min.
Further, the step (3), the acidity of step (3) ' middle tune acid are 68~72 ° of T.
Further, the step (3), the pressure of step (3) ' middle homogeneous are 19~21MPa.
Further, the step (2), step (2) ' middle sweetener soln further include additives, and additives include thickening
Any one or more than one in agent, nutrition fortifier, flavor substance, juice, the additives are in sweetener soln
Amount be 1.5~3.5g/L.
Further, the thickener includes any one in pectin, soybean polyoses and sodium carboxymethylcellulose or one
Kind or more, the nutrition fortifier include vitamin, any one in calcium-nutrition intensifying agent or more than one, flavor substance includes
Food essence.
Further, the sweetener include sucrose, beet sugar, maltose, glucose, fructose, lactose, fructose syrup,
Any one or more than one in glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element.
The present invention is naturally claimed through fermented beverage containing acid whey made from the above method.It is prepared through the present invention
Fermented beverage containing acid whey need to be in 4~10 DEG C of refrigerations.
Device therefor is the conventional equipment in this field in the preparation method of the present invention, and related process is except special instruction
Outside, can be operated according to the routine techniques in this field and normal condition.
On the basis of common knowledge of the art, above-mentioned each optimum condition can be combined each preferably to get the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The present invention is using above-mentioned technical proposal, including following advantageous effect：(1) present invention solves Greek style Yoghourt or new
The problem of acid whey isolated in fresh cheese making process can not efficiently use reduces the discharge of enterprise wastewater and to environment
Pressure；
(2) the present invention provides a set of patented strains using independent intellectual property right to prepare the breast rich in γ-aminobutyric acid
The process program of clear beverage, is not required additional equipment investment that can produce, effectively reduces company investment cost；
(3) present invention prepares the whey beverage rich in γ-aminobutyric acid using the patented strain of independent intellectual property right, no
Product category is increased only, and improves the functional characteristic and added value of product, product clean taste, nutrient and flavour, and
γ-aminobutyric acid contained by beverage products belongs to natural fermented, meets consumer to green, natural and environmentally friendly requirement.
Specific embodiment
The present invention is described in further detail below by specific embodiment.In following embodiments, used stirs
Mix, homogeneous, sterilization, pot-type equipment, be all from SPX Co..
Embodiment one：The method that a kind of double fermentations provided by the invention prepare the fermented beverage containing acid whey, including walking as follows
Suddenly：(1) preparation of base-material：1. raw material is uniformly mixed, homogeneous obtains feed liquid A, and the raw material includes acid whey and sodium glutamate,
Sodium glutamate containing 7g/L in the feed liquid A, remainder are acid whey；
2. the feed liquid A is by 85 DEG C of sterilization 5min, cooling；
3. Fermentation Condition of Monascus spp agent is inoculated in 2. feed liquid A that step obtains, for the first time ferment after inoculate lactic acid bacteria into
Row secondary fermentation, separates to get supernatant；
Above-mentioned base-material may be employed to prepare containing viable type/non-viable type leben, (2) prepare sweetener soln：
Sweetener is mixed to obtain to feed liquid B with water, the content for making sucrose in feed liquid B is 70g/L；
(3) feed liquid B made from step (2) is uniformly mixed with the base-material that step (1) obtains, again through killing after tune acid, homogeneous
Bacterium, cooling can obtain fermented beverage containing acid whey.
Alternatively, (2) ' prepare sweetener soln：Through sterilizing, cooling down obtained feed liquid B after sweetener is mixed with water, make feed liquid
The content of sucrose is 70g/L in B；
(3) ' feed liquid B made from step (2) is uniformly mixed with the base-material that step (1) obtains, adjust acid after homogeneous to obtain the final product, institute
State the mass ratio 50 of feed liquid B and base-material:50.
In the step (1), the acid whey to be centrifugally separating to obtain during Greek style yogurt production or
It is centrifugally separating to obtain in fresh cheese manufacturing process, the pH of acid whey is 4.5.The of the step (1) is 1. in step
The temperature of mixing is 40 DEG C, incorporation time 30min.1. the temperature of homogeneous is 55 DEG C to the of the step (1) in step, described
The pressure of homogeneous is 18MPa, and the homogeneous is double-stage homogenization.
2. temperature that the of the step (1) is cooled down in step is 37 DEG C, the cooling down operation by pipe heat exchanger or
Interlayer cooling system carries out, the step (1) the 2. Fermentation Condition of Monascus spp agent is the red of preserving number CGMCC No.9712 in step
Aspergillus (Monascus sp.) BD-M-4 bacterial strains.
3. the of the step (1) ferments rotating speed for 120r/min in step for the first time, ventilation quantity is 1L/ (Lmin),
Fermentation temperature is 20 DEG C, fermentation time 3d, and percent by volume of the Fermentation Condition of Monascus spp agent in step 2. feed liquid A is 5%,
3. the of the step (1) is separated into centrifugation in step, the rotating speed of the centrifugation is 5000r/min, time 5min.This hair
In bright, the base-material can be put in storage after preparation by this field conventional method, for use in 2~6 DEG C of storages.
Further, the step (2), step (2) ' described in the temperature that mixes be 70 DEG C, the time of the mixing
It is 30min.The step (2), step (2) ' middle sweetener soln further include additives, and additives include thickener, nutrition
Hardening agent, flavor substance, juice, amount of the additives in sweetener soln are 1.5g/L.The thickener includes fruit
Glue, soybean polyoses and sodium carboxymethylcellulose, the nutrition fortifier include vitamin, calcium-nutrition intensifying agent, flavor substance bag
Include food essence.
Further, the step (3), the temperature of step (2) ' sterilization are 85 DEG C, and the time of sterilization is 5min.Institute
The temperature for stating step (3), step (2) ' cooling is 20 DEG C.The step (3), the temperature of step (3) ' middle mixing are 20
DEG C, incorporation time is 30min.Further, the step (3), the acidity of step (3) ' middle tune acid are 68 ° of T.Further
, the step (3), the pressure of step (3) ' middle homogeneous are 19MPa.
The sweetener includes sucrose, beet sugar, maltose, glucose, fructose, lactose, fructose syrup, glycitols sweet taste
Agent, Sucralose, acesulfame potassium, Aspartame and honey element.In sugar content in calculating sweetener soln, these above-mentioned sweeteners
The amount of sucrose is all converted into calculate.
The present invention is naturally claimed through fermented beverage containing acid whey made from the above method.It is prepared through the present invention
Fermented beverage containing acid whey need to be in 4~10 DEG C of refrigerations.
Embodiment two：The method that a kind of double fermentations provided by the invention prepare the fermented beverage containing acid whey, including walking as follows
Suddenly：(1) preparation of base-material：1. raw material is uniformly mixed, homogeneous obtains feed liquid A, and the raw material includes acid whey and sodium glutamate,
Sodium glutamate containing 10g/L in the feed liquid A, remainder are acid whey；
2. the feed liquid A is by 95 DEG C of sterilization 10min, cooling；
3. Fermentation Condition of Monascus spp agent is inoculated in 2. feed liquid A that step obtains, for the first time ferment after inoculate lactic acid bacteria into
Row secondary fermentation, separates to get supernatant；
Above-mentioned base-material may be employed to prepare containing viable type/non-viable type leben, (2) prepare sweetener soln：
Sweetener is mixed to obtain to feed liquid B with water, the content for making sucrose in feed liquid B is 90g/L；
(3) feed liquid B made from step (2) is uniformly mixed with the base-material that step (1) obtains, again through killing after tune acid, homogeneous
Bacterium, cooling can obtain fermented beverage containing acid whey.
Alternatively, (2) ' prepare sweetener soln：Through sterilizing, cooling down obtained feed liquid B after sweetener is mixed with water, make feed liquid
The content of sucrose is 90g/L in B；
(3) ' feed liquid B made from step (2) is uniformly mixed with the base-material that step (1) obtains, adjust acid after homogeneous to obtain the final product, institute
State the mass ratio 90 of feed liquid B and base-material:10.
In the step (1), the acid whey to be centrifugally separating to obtain during Greek style yogurt production or
It is centrifugally separating to obtain in fresh cheese manufacturing process, the pH of acid whey is 4.7.The of the step (1) is 1. in step
The temperature of mixing is 50 DEG C, incorporation time 40min.1. the temperature of homogeneous is 75 DEG C to the of the step (1) in step, described
The pressure of homogeneous is 22MPa, and the homogeneous is double-stage homogenization.
2. temperature that the of the step (1) is cooled down in step is 43 DEG C, the cooling down operation by pipe heat exchanger or
Interlayer cooling system carries out, the step (1) the 2. Fermentation Condition of Monascus spp agent is the red of preserving number CGMCCNo.9712 in step
Aspergillus (Monascus sp.) BD-M-4 bacterial strains.
3. the of the step (1) ferments rotating speed for 220r/min in step for the first time, ventilation quantity is 2L/ (Lmin),
Fermentation temperature is 42 DEG C, fermentation time 10d, and percent by volume of the Fermentation Condition of Monascus spp agent in step 2. feed liquid A is
10%, 3. the of the step (1) is separated into centrifugation in step, the rotating speed of the centrifugation is 10000r/min, and the time is
10min.In the present invention, the base-material can be put in storage after preparation by this field conventional method, for use in 2~6 DEG C of storages.
Further, the step (2), step (2) ' described in the temperature that mixes be 75 DEG C, the time of the mixing
It is 40min.The step (2), step (2) ' middle sweetener soln further include additives, and additives include thickener, nutrition
Hardening agent, flavor substance, juice, amount of the additives in sweetener soln are 3.5g/L.The thickener includes fruit
Glue, soybean polyoses and sodium carboxymethylcellulose, the nutrition fortifier include vitamin, calcium-nutrition intensifying agent, flavor substance bag
Include food essence.
Further, the step (3), the temperature of step (2) ' sterilization are 95 DEG C, and the time of sterilization is 10min.
The step (3), the temperature of step (2) ' cooling are 40 DEG C.The step (3), the temperature of step (3) ' middle mixing are 40
DEG C, incorporation time is 40min.Further, the step (3), the acidity of step (3) ' middle tune acid are 72 ° of T.Further
, the step (3), the pressure of step (3) ' middle homogeneous are 21MPa.
The sweetener includes sucrose, beet sugar, maltose, glucose.In sugar content in calculating sweetener soln, on
It states these sweeteners and is all converted into the amount of sucrose to calculate.
The present invention is naturally claimed through fermented beverage containing acid whey made from the above method.It is prepared through the present invention
Fermented beverage containing acid whey need to be in 4~10 DEG C of refrigerations.
Embodiment three：A kind of method for preparing the fermented beverage containing acid whey provided by the invention, includes the following steps：(1)
The preparation of base-material：1. raw material is uniformly mixed, homogeneous obtains feed liquid A, and the raw material includes acid whey and sodium glutamate, described
Sodium glutamate containing 8g/L in feed liquid A, remainder are acid whey；
2. the feed liquid A is by 90 DEG C of sterilization 7min, cooling；
3. Fermentation Condition of Monascus spp agent is inoculated in 2. feed liquid A that step obtains, for the first time ferment after inoculate lactic acid bacteria into
Row secondary fermentation, separates to get supernatant；
Above-mentioned base-material may be employed to prepare containing viable type/non-viable type leben, (2) prepare sweetener soln：
Sweetener is mixed to obtain to feed liquid B with water, the content for making sucrose in feed liquid B is 80g/L；
(3) feed liquid B made from step (2) is uniformly mixed with the base-material that step (1) obtains, again through killing after tune acid, homogeneous
Bacterium, cooling can obtain fermented beverage containing acid whey.
Alternatively, (2) ' prepare sweetener soln：Through sterilizing, cooling down obtained feed liquid B after sweetener is mixed with water, make feed liquid
The content of sucrose is 80g/L in B；
(3) ' feed liquid B made from step (2) is uniformly mixed with the base-material that step (1) obtains, adjust acid after homogeneous to obtain the final product, institute
State the mass ratio 60 of feed liquid B and base-material:40.
In the step (1), the acid whey to be centrifugally separating to obtain during Greek style yogurt production or
It is centrifugally separating to obtain in fresh cheese manufacturing process, the pH of acid whey is 4.6.The of the step (1) is 1. in step
The temperature of mixing is 45 DEG C, incorporation time 35min.1. the temperature of homogeneous is 65 DEG C to the of the step (1) in step, described
The pressure of homogeneous is 20MPa, and the homogeneous is double-stage homogenization.
2. temperature that the of the step (1) is cooled down in step is 40 DEG C, the cooling down operation by pipe heat exchanger or
Interlayer cooling system carries out, the step (1) the 2. Fermentation Condition of Monascus spp agent is the red of preserving number CGMCC No.9712 in step
Aspergillus (Monascus sp.) BD-M-4 bacterial strains.
3. the of the step (1) ferments rotating speed for 170r/min in step for the first time, ventilation quantity is 2L/ (Lmin),
Fermentation temperature is 30 DEG C, fermentation time 7d, and percent by volume of the Fermentation Condition of Monascus spp agent in step 2. feed liquid A is 7%,
3. the of the step (1) is separated into centrifugation in step, the rotating speed of the centrifugation is 7000r/min, time 7min.This hair
In bright, the base-material can be put in storage after preparation by this field conventional method, for use in 2~6 DEG C of storages.
Further, the step (2), step (2) ' described in the temperature that mixes be 73 DEG C, the time of the mixing
It is 35min.The step (2), step (2) ' middle sweetener soln further include additives, and additives include thickener, nutrition
Hardening agent, flavor substance, juice, amount of the additives in sweetener soln are 2.5g/L.The thickener includes fruit
Glue, soybean polyoses, the nutrition fortifier include vitamin, and flavor substance includes food essence.
Further, the step (3), the temperature of step (2) ' sterilization are 90 DEG C, and the time of sterilization is 7min.Institute
The temperature for stating step (3), step (2) ' cooling is 30 DEG C.The step (3), the temperature of step (3) ' middle mixing are 30
DEG C, incorporation time is 35min.Further, the step (3), the acidity of step (3) ' middle tune acid are 70 ° of T.Further
, the step (3), the pressure of step (3) ' middle homogeneous are 20MPa.
The sweetener includes sucrose, beet sugar, maltose, glucose.In sugar content in calculating sweetener soln, on
It states these sweeteners and is all converted into the amount of sucrose to calculate.
The present invention is naturally claimed through fermented beverage containing acid whey made from the above method.It is prepared through the present invention
Fermented beverage containing acid whey need to be in 4~10 DEG C of refrigerations.
Effect example
Comparative example 1：
(1) filtered acid whey is mixed into 30min to being uniformly mixed in 50 DEG C, is cooled to 40 DEG C, obtains feed liquid；
(2) ferment agent for sour milk Y00925-A (Danisco) is inoculated with, inoculum concentration is 1 × 106CFU/mL, in 43 DEG C of fermentations
72h is to get whey beverage base-material.
2nd, the preparation method of whey beverage：
(1) soybean polyoses, sucrose and water at 75 DEG C are mixed to 30min until being uniformly mixed, 5min is sterilized at 95 DEG C,
30 DEG C are cooled to, obtains feed liquid B, the sucrose of the soybean polyoses containing 2g/L and 90g/L in feed liquid B；
(2) 500g feed liquid B and the whey beverage base-material 500g in comparative example 1 are mixed into 30min to mixing at 30 DEG C
Uniformly, add citric acid tune acid to 68 ° of T, 19MPa homogeneous to get.
Comparative example 2：
(1) filtered acid whey and sodium glutamate are mixed into 40min to being uniformly mixed in 40 DEG C, is cooled to 43 DEG C, obtains
Feed liquid, the sodium glutamate containing 6g/L in feed liquid B；
(2) commercially available ferment agent for sour milk Y00925-A (Danisco) is inoculated with, inoculum concentration is 1 × 106CFU/mL, in 43 DEG C
72h ferment to get whey beverage base-material.
2nd, the preparation method of whey beverage：
(1) soybean polyoses, sucrose and water at 75 DEG C are mixed to 30min until being uniformly mixed, 5min is sterilized at 95 DEG C,
30 DEG C are cooled to, obtains feed liquid B, the sucrose of the soybean polyoses containing 2g/L and 90g/L in feed liquid B；
(2) 500g feed liquid B and the whey beverage base-material 500g in comparative example 1 are mixed into 30min to mixing at 30 DEG C
Uniformly, add citric acid tune acid to 68 ° of T, 19MPa homogeneous to get.
The whey beverage finished product of embodiment 1 is in good condition after being refrigerated 30 days in 4~10 DEG C, and color is in aubergine, is organized
Exquisiteness, product property are stablized, no situations such as precipitating, flocculating, and the content of the γ-aminobutyric acid in product reaches
2.0g/L, and the sample tissue in comparative example 1 is in good condition, but γ-aminobutyric acid does not detect, so as to show invention offer
Whey beverage is rich in γ-aminobutyric acid, and product has stronger functional characteristic.Sample tissue state in comparative example 2 etc. and reality
It is similar to apply example, but mouthfeel is very poor, and the concentration of sodium glutamate in detection discovery sample is not fermented agent bacterial strain profit as additive amount
With, it is bad so as to cause mouthfeel, and γ-aminobutyric acid does not detect, is compared with embodiment 1, product does not possess functional characteristic and guarantor
Strong value.
The foregoing is only a preferred embodiment of the present invention, is not intended to limit the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should all be included in the protection scope of the present invention.
Claims (20)
1. a kind of method that double fermentations prepare the fermented beverage containing acid whey, which is characterized in that this method comprises the following steps：(1)
The preparation of base-material：1. raw material is uniformly mixed, homogeneous obtains feed liquid A, and the raw material includes acid whey and sodium glutamate, described
Sodium glutamate containing 7~10g/L in feed liquid A, remainder are acid whey；
2. the feed liquid A is by 85~95 DEG C of 5~10min of sterilization, cooling；
3. Fermentation Condition of Monascus spp agent is inoculated in 2. feed liquid A that step obtains, lactic acid bacteria is inoculated after fermenting for the first time and carries out two
Secondary fermentation, separates to get supernatant；
(2) sweetener soln is prepared：Sweetener is mixed to obtain to feed liquid B with water, the content for making sucrose in feed liquid B is 70~90g/L；
(3) feed liquid B made from step (2) is uniformly mixed with the base-material that step (1) obtains, it is cold again through sterilization after tune acid, homogeneous
But fermented beverage containing acid whey can be obtained；
Alternatively, (2) ' prepare sweetener soln：Through sterilizing, cooling down obtained feed liquid B after sweetener is mixed with water, make in feed liquid B
The content of sucrose is 70~90g/L；
(3) ' feed liquid B made from step (2) is uniformly mixed with the base-material that step (1) obtains, adjust acid after homogeneous to obtain the final product, the material
The mass ratio 50~90 of liquid B and base-material:10~50.
2. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the step
(1) in, the acid whey is centrifugally separating to obtain in the process for Greek style yogurt production or fresh cheese manufacturing process
In be centrifugally separating to obtain, the pH of acid whey is 4.5~4.7.
3. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the step
(1) 1. temperature that the is mixed in step is 40~50 DEG C, and incorporation time is 30~40min.
4. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the step
(1) 1. the temperature of homogeneous is 55~75 DEG C to the in step, and the pressure of the homogeneous is 18~25MPa, and the homogeneous is two
Grade homogeneous.
5. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the step
(1) 2. temperature that the is cooled down in step is 37~43 DEG C, and the cooling down operation passes through pipe heat exchanger or interlayer cooling system
It carries out.
6. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the step
(1) monascus (Monascus sp.) BD-M-4 that 2. Fermentation Condition of Monascus spp agent is preserving number CGMCC No.9712 in step of the
Bacterial strain.
7. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the step
(1) 3. the ferments rotating speed for 120~220r/min in step for the first time, ventilation quantity is 1~2L/ (Lmin), fermentation temperature
For 20~42 DEG C, fermentation time is 3~10d, and percent by volume of the Fermentation Condition of Monascus spp agent in step 2. feed liquid A is 5-
10%.
8. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the step
(1) 3. step second fermentation temperature is 37~43 DEG C to the, and fermentation time is 24~72h, and the lactic acid bacteria sends out in first time
Clump count is 1 × 10 in feed liquid after ferment6~1 × 107cfu/mL。
9. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the step
(1) 3. lactic acid bacteria is streptococcus thermophilus (Streptococcus that preserving number is CGMCC No.14810 to in step
Thermophilus) GABA20171012 bacterial strains.
10. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the step
Suddenly 3. (1) the is separated into centrifugation in step, and the rotating speed of the centrifugation is 5000~10000r/min, the time for 5~
10min。
11. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the step
Suddenly (2), step (2) ' described in the temperature that mixes be 70~75 DEG C, the time of the mixing is 30~40min.
12. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the step
Suddenly (3), the temperature of step (2) ' sterilization are 85~95 DEG C, and the time of sterilization is 5~10min.
13. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the step
Suddenly (3), the temperature of step (2) ' cooling are 20~40 DEG C.
14. the method according to claim 1 for preparing the fermented beverage containing acid whey, which is characterized in that the step (3),
The temperature of step (3) ' middle mixing is 20~40 DEG C, and incorporation time is 30~40min.
15. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the step
Suddenly (3), the acidity of step (3) ' middle tune acid are 68~72 ° of T.
16. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the step
Suddenly (3), the pressure of step (3) ' middle homogeneous are 19~21MPa.
17. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the step
Suddenly (2), step (2) ' middle sweetener soln further include additives, additives include thickener, nutrition fortifier, flavor substance,
Any one or more than one in juice, amount of the additives in sweetener soln are 1.5~3.5g/L.
18. the method that double fermentations according to claim 17 prepare the fermented beverage containing acid whey, which is characterized in that the increasing
Thick dose of any one or more than one included in pectin, soybean polyoses and sodium carboxymethylcellulose, the nutrition fortifier bag
Include any one in vitamin, calcium-nutrition intensifying agent or more than one, flavor substance include food essence.
19. the method that double fermentations according to claim 1 prepare the fermented beverage containing acid whey, which is characterized in that the sweet tea
Taste agent includes sucrose, beet sugar, maltose, glucose, fructose, lactose, fructose syrup, glycitols sweetener, Sucralose, peace
Any one or more than one in match honey, Aspartame and honey element.
20. a kind of fermented beverage containing acid whey, which is characterized in that the fermented beverage is by any systems of claim 1-23
Preparation Method is prepared.
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| WO2021081349A1 (en) * | 2019-10-23 | 2021-04-29 | The Spare Food Co. | Fermented whey beverage and method of making the same |
| CN111869744A (en) * | 2020-06-16 | 2020-11-03 | 内蒙古自治区农牧业科学院 | Refreshing perilla frutescens acid whey beverage and preparation method thereof |
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