CN108308491A - 一种活性乳酸菌饮料及其制备方法 - Google Patents
一种活性乳酸菌饮料及其制备方法 Download PDFInfo
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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 86
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000015097 nutrients Nutrition 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 230000036541 health Effects 0.000 claims abstract description 19
- 230000001737 promoting effect Effects 0.000 claims abstract description 17
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- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 239000001509 sodium citrate Substances 0.000 claims abstract description 9
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 9
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- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 8
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- 239000012452 mother liquor Substances 0.000 claims description 8
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- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 5
- 229940017800 lactobacillus casei Drugs 0.000 claims description 5
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- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 230000008859 change Effects 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
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- 235000001727 glucose Nutrition 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 239000001488 sodium phosphate Substances 0.000 claims description 4
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
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- 238000005829 trimerization reaction Methods 0.000 claims description 4
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
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- 241001247821 Ziziphus Species 0.000 description 9
- 235000013361 beverage Nutrition 0.000 description 5
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- 210000000481 breast Anatomy 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 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 description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
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- 240000007154 Coffea arabica Species 0.000 description 1
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- 244000269722 Thea sinensis Species 0.000 description 1
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- 235000003599 food sweetener Nutrition 0.000 description 1
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
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- 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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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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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- 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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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/113—Acidophilus
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- A23V2400/00—Lactic or propionic acid bacteria
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- A23V2400/123—Bulgaricus
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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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