CN108308491A - 一种活性乳酸菌饮料及其制备方法 - Google Patents
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
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- A—HUMAN NECESSITIES
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- A23V2400/00—Lactic or propionic acid bacteria
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明涉及一种活性乳酸菌饮料及其制备方法，该种活性乳酸菌饮料由营养液、乳酸菌、保健液、柠檬酸钠、三聚磷酸钠、柠檬酸和复配稳定剂组成。本发明的有益效果在于：该种活性乳酸菌饮料的制备方法简单、所用原材料易得，配方科学，制得的活性乳酸菌饮料口感好，营养成分含量大，又具有保健功能，适合各年龄段人群饮用。活性乳酸菌饮料中的混合乳酸菌一方面能够帮助消化，另一方面能发挥健胃整肠的功效。
Description
技术领域：
本发明涉及一种活性乳酸菌饮料及其制备方法，属食品饮料技术领域。
背景技术：
乳酸菌饮料是指以乳或乳制品为原料，经乳酸菌发酵制得的乳液中加入水，以及食糖和(或)甜味剂、酸味剂、果汁、茶、咖啡、植物提取液等的一种或几种调制而成的饮料。根据其是否经过杀菌处理而区分为杀菌(活菌)型和未杀菌(活菌)型，即：活性乳酸菌饮料和活性乳酸菌饮料。非活性乳酸菌饮料，也就是通常所说的乳酸菌饮料，一般不具有活性，其中的乳酸菌在生产过程中的加热无菌处理阶段时已被杀灭。这种饮料可在常温下贮存和销售，也就不存在活性乳酸菌的功效。目前在活性乳酸菌饮料中加入的保健品口味发苦，影响饮料的口感，急需新方法来解决该问题。同时所得乳酸菌饮料营养单一，多为化学原料，不够健康绿色有机，无法满足现有市场的需求。
发明内容：
本发明的目的是提供一种口感好，营养成分含量大，右具有保健功能的一种活性乳酸菌饮料及其制备方法。
为达到上述目的，本发明采用的技术方案为：
一种活性乳酸菌饮料，由营养液、乳酸菌、保健液、柠檬酸钠、三聚磷酸钠、柠檬酸和复配稳定剂组成。
所述营养液由鲜牛奶、葡萄糖、果胶、蛋白粉制得，其重量份数为鲜牛奶20-30份、葡萄糖5-6份、果胶2-3份、蛋白粉1-2份、纯净水100-200份。
所述乳酸菌包括嗜酸乳杆菌、植物乳杆菌、保加利亚乳杆菌、瑞士乳杆菌、干酪乳杆菌、乳双歧杆菌中的一种或多种。
所述保健液由黄芪、白菊花、大枣、枸杞、当归、麦冬和纯净水制得，其重量份数为黄芪1份、丹参1份、白菊花0.5份、大枣3份、枸杞2份、当归2份、麦冬1份、纯净水20-30份。
所述复配稳定剂，由可溶性大豆多糖、果胶和羧甲基纤维素钠按照1.5:1:1的质量比复配而成。
该种活性乳酸菌饮料的制备方法为 ：
1）制备营养液，将重量份数为鲜牛奶20-30份、、葡萄糖5-6份、果胶2-3份、蛋白粉1-2份、纯净水100-200份置入搅拌罐中搅拌混合均匀，制得营养液备用；
2）制备保健液，将将重量份数为黄芪1份、丹参1份、白菊花0.5份、大枣3份、枸杞2份、当归2份、麦冬1份、纯净水20-30份置入不锈钢锅内，大火煮沸，改小火加热0.5-1小时后过滤，制得滤液，并冷却至30℃以下备用；
3）制备活化混合乳酸菌培养液，将脱脂乳培养基冷却至40 ~ 42℃，将嗜酸乳杆菌、植物乳杆菌、保加利亚乳杆菌、瑞士乳杆菌、干酪乳杆菌、乳双歧杆菌六种菌种按照2:2:2:2:1: 1比例接种在经过灭菌的脱脂乳培养基中，37℃条件下在恒温培养箱中培养，经3 ~ 5次活化，最后凝固3-5小时，制得活化混合乳酸菌培养液备用；
4）向步骤1制得的营养液中加入步骤2制得的保健液及适量的乳酸菌、柠檬酸钠、三聚磷酸钠、柠檬酸和复配稳定剂，搅拌均匀制得母液；
5）向灭菌后的母液中加入步骤3制得的活化混合乳酸菌培养液，然后放入恒温培养箱中进行发酵，发酵时间8~ 10 小时，温度为40℃，以酸度94°T为标准，制得活性乳酸菌饮料。
本发明的有益效果在于 ：该种活性乳酸菌饮料的制备方法简单、所用原材料易得，配方科学，制得的活性乳酸菌饮料口感好，营养成分含量大，又具有保健功能，适合各年龄段人群饮用。活性乳酸菌饮料中的混合乳酸菌一方面能够帮助消化，另一方面能发挥健胃整肠的功效。
具体实施方式
以下通过实施例形式，对本发明的上述内容再作进一步的详细说明，但不应将此理解为本发明上述主题的范围仅限于以下的实例，凡基于本发明上述内容所实现的技术均属于本发明的范围。
实施例1
一种活性乳酸菌饮料，由营养液、乳酸菌、保健液、柠檬酸钠、三聚磷酸钠、柠檬酸和复配稳定剂组成。
所述营养液由鲜牛奶、葡萄糖、果胶、蛋白粉制得，其重量份数为鲜牛奶20kg、葡萄糖5kg、果胶2kg、蛋白粉1kg、纯净水100kg。
所述乳酸菌包括嗜酸乳杆菌、植物乳杆菌、保加利亚乳杆菌、瑞士乳杆菌、干酪乳杆菌、乳双歧杆菌中的一种或多种。
所述保健液由黄芪、白菊花、大枣、枸杞、当归、麦冬和纯净水制得，其重量份数为黄芪1kg、丹参1kg、白菊花0.5kg、大枣3kg、枸杞2kg、当归2kg、麦冬1kg、纯净水20kg。
所述复配稳定剂，由可溶性大豆多糖、果胶和羧甲基纤维素钠按照1.5:1:1的质量比复配而成。
该种活性乳酸菌饮料的制备方法为 ：
1）制备营养液，将重量份数为鲜牛奶20kg、葡萄糖5kg、果胶2kg、蛋白粉1kg、纯净水100kg置入搅拌罐中搅拌混合均匀，制得营养液备用；
2）制备保健液，将将重量份数为黄芪1kg、丹参1kg、白菊花0.5kg、大枣3kg、枸杞2kg、当归2kg、麦冬1kg、纯净水20kg置入不锈钢锅内，大火煮沸，改小火加热1小时后过滤，制得滤液，并冷却至30℃以下备用；
3）制备活化混合乳酸菌培养液，将脱脂乳培养基冷却至40 ~ 42℃，将嗜酸乳杆菌、植物乳杆菌、保加利亚乳杆菌、瑞士乳杆菌、干酪乳杆菌、乳双歧杆菌六种菌种按照2:2:2:2:1: 1比例接种在经过灭菌的脱脂乳培养基中，37℃条件下在恒温培养箱中培养，经3次活化，最后凝固3小时，制得活化混合乳酸菌培养液备用；
4）向步骤1制得的营养液中加入步骤2制得的保健液及适量的乳酸菌、柠檬酸钠、三聚磷酸钠、柠檬酸和复配稳定剂，搅拌均匀制得母液；
5）向灭菌后的母液中加入步骤3制得的活化混合乳酸菌培养液，然后放入恒温培养箱中进行发酵，发酵时间8小时，温度为40℃，以酸度94°T为标准，制得活性乳酸菌饮料。
实施例2
一种活性乳酸菌饮料，由营养液、乳酸菌、保健液、柠檬酸钠、三聚磷酸钠、柠檬酸和复配稳定剂组成。
所述营养液由鲜牛奶、葡萄糖、果胶、蛋白粉制得，其重量份数为鲜牛奶25kg、葡萄糖5kg、果胶2kg、蛋白粉2kg、纯净水150kg。
所述乳酸菌包括嗜酸乳杆菌、植物乳杆菌、保加利亚乳杆菌、瑞士乳杆菌、干酪乳杆菌、乳双歧杆菌中的一种或多种。
所述保健液由黄芪、白菊花、大枣、枸杞、当归、麦冬和纯净水制得，其重量份数为黄芪1kg、丹参1kg、白菊花0.5kg、大枣3kg、枸杞2kg、当归2kg、麦冬1kg、纯净水25kg。
所述复配稳定剂，由可溶性大豆多糖、果胶和羧甲基纤维素钠按照1.5:1:1的质量比复配而成。
该种活性乳酸菌饮料的制备方法为 ：
1）制备营养液，将重量份数为鲜牛奶25kg、葡萄糖5kg、果胶2kg、蛋白粉2kg、纯净水150kg置入搅拌罐中搅拌混合均匀，制得营养液备用；
2）制备保健液，将将重量份数为黄芪1kg、丹参1kg、白菊花0.5kg、大枣3kg、枸杞2kg、当归2kg、麦冬1kg、纯净水25kg置入不锈钢锅内，大火煮沸，改小火加热1小时后过滤，制得滤液，并冷却至30℃以下备用；
3）制备活化混合乳酸菌培养液，将脱脂乳培养基冷却至40 ~ 42℃，将嗜酸乳杆菌、植物乳杆菌、保加利亚乳杆菌、瑞士乳杆菌、干酪乳杆菌、乳双歧杆菌六种菌种按照2:2:2:2:1: 1比例接种在经过灭菌的脱脂乳培养基中，37℃条件下在恒温培养箱中培养，经4次活化，最后凝固4小时，制得活化混合乳酸菌培养液备用；
4）向步骤1制得的营养液中加入步骤2制得的保健液及适量的乳酸菌、柠檬酸钠、三聚磷酸钠、柠檬酸和复配稳定剂，搅拌均匀制得母液；
5）向灭菌后的母液中加入步骤3制得的活化混合乳酸菌培养液，然后放入恒温培养箱中进行发酵，发酵时间10 小时，温度为40℃，以酸度94°T为标准，制得活性乳酸菌饮料。
Claims (2)
1.一种活性乳酸菌饮料，由营养液、乳酸菌、保健液、柠檬酸钠、三聚磷酸钠、柠檬酸和复配稳定剂组成；
所述营养液由鲜牛奶、葡萄糖、果胶、蛋白粉制得，其重量份数为鲜牛奶20-30份、葡萄糖5-6份、果胶2-3份、蛋白粉1-2份、纯净水100-200份；
所述乳酸菌包括嗜酸乳杆菌、植物乳杆菌、保加利亚乳杆菌、瑞士乳杆菌、干酪乳杆菌、乳双歧杆菌中的一种或多种；
所述保健液由黄芪、白菊花、大枣、枸杞、当归、麦冬和纯净水制得，其重量份数为黄芪1份、丹参1份、白菊花0.5份、大枣3份、枸杞2份、当归2份、麦冬1份、纯净水20-30份。
2.根据权利要求1所述的活性乳酸菌饮料，其特征是：该种活性乳酸菌饮料的制备方法为 ：
1）制备营养液，将重量份数为鲜牛奶20-30份、、葡萄糖5-6份、果胶2-3份、蛋白粉1-2份、纯净水100-200份置入搅拌罐中搅拌混合均匀，制得营养液备用；
2）制备保健液，将将重量份数为黄芪1份、丹参1份、白菊花0.5份、大枣3份、枸杞2份、当归2份、麦冬1份、纯净水20-30份置入不锈钢锅内，大火煮沸，改小火加热0.5-1小时后过滤，制得滤液，并冷却至30℃以下备用；
3）制备活化混合乳酸菌培养液，将脱脂乳培养基冷却至40 ~ 42℃，将嗜酸乳杆菌、植物乳杆菌、保加利亚乳杆菌、瑞士乳杆菌、干酪乳杆菌、乳双歧杆菌六种菌种按照2:2:2:2:1: 1比例接种在经过灭菌的脱脂乳培养基中，37℃条件下在恒温培养箱中培养，经3 ~ 5次活化，最后凝固3-5小时，制得活化混合乳酸菌培养液备用；
4）向步骤1制得的营养液中加入步骤2制得的保健液及适量的乳酸菌、柠檬酸钠、三聚磷酸钠、柠檬酸和复配稳定剂，搅拌均匀制得母液；
5）向灭菌后的母液中加入步骤3制得的活化混合乳酸菌培养液，然后放入恒温培养箱中进行发酵，发酵时间8~ 10 小时，温度为40℃，以酸度94°T为标准，制得活性乳酸菌饮料。
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