CN109497137A - A kind of post-fermentation room temperature viable bacteria whey beverage, fruits and vegetables milk beverage, milk beverage and preparation method thereof - Google Patents
A kind of post-fermentation room temperature viable bacteria whey beverage, fruits and vegetables milk beverage, milk beverage and preparation method thereof Download PDFInfo
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- CN109497137A CN109497137A CN201710827776.4A CN201710827776A CN109497137A CN 109497137 A CN109497137 A CN 109497137A CN 201710827776 A CN201710827776 A CN 201710827776A CN 109497137 A CN109497137 A CN 109497137A
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- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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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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Abstract
The present invention relates to one kind milk beverage with live lactobacillus, whey beverage and the fruits and vegetables milk beverage that store under normal temperature conditions, and preparation method thereof.
Description
Technical field
The present invention relates to milk beverage fields.In particular it relates to it is a kind of store under normal temperature conditions there is cream living
Milk beverage, whey beverage and the fruits and vegetables milk beverage of sour bacterium.
Background technique
Milk beverage is a kind of product for extensively getting consumer reception and integrating fashion and trophic function, in milk beverage
Product is varied in the market, and taste is different, has different concept and functionality, for example adds the whey beverage of whey, adds
The fruits and vegetables milk beverage etc. for adding juice is constantly brought forth new ideas in packaging and external form, and milk beverage is one of main product on beverage market.
Currently, the types such as neutral milk beverage and acidic milk drink and spirituosity milk beverage are roughly divided into, from market in milk beverage market
Channel is divided into room temperature milk beverage and low temperature milk beverage, but low temperature milk beverage is limited by storage temperature, can only 15 DEG C with
21 day time of lower preservation, bacterium colony are reduced at any time；In room temperature milk beverage market, can be reserved for frequently with ultra high temperature short time sterilization processing
6 months, substantially prolong storage time, but the live lactobacillus in room temperature milk beverage is killed completely, the nutrition of milk beverage and
Functionality substantially reduces.If a kind of milk beverage of live lactobacillus stored in room temperature can be developed, will solve
Nutrition and the functionality of milk beverage can be greatly improved in above-mentioned product defects.
Summary of the invention
The purpose of the present invention is to provide the milk beverage with live lactobacillus, the whey beverages that store under a kind of normal temperature condition
With fruits and vegetables milk beverage and preparation method thereof.Milk beverage obtained by the invention, whey beverage and fruits and vegetables milk beverage are in room temperature
Under can save to 60 days and biodiasmin quantity be greater than 106cfu/ml.The product has unique drink within the shelf-life
Expect feature, and the stability of final products is preferable, without lamination, be a kind of shelf life length, room temperature storage and transportation, trophism it is good,
The fermented dairy product of special taste can expand the sale radius of product, meet more consumers to the consumption need of fermented dairy product
It asks.
On the one hand, the present invention provides a kind of milk beverage, in normal temperature storage and contains live lactobacillus, the milk beverage
Raw material includes: the lactic acid bacteria culturers of water, skimmed milk powder, white granulated sugar, essence, stabilizer and the sucrose that ferments, and the stabilizer is by carboxylic
Methylcellulose, xanthan gum, guar gum and pectin composition.
On the one hand, the present invention provides a kind of whey beverage, in normal temperature storage and contains live lactobacillus, the whey drink
The raw material of material includes: the lactic acid bacteria culturers of water, PURE WHEY, white granulated sugar, essence, stabilizer and the sucrose that ferments, the stabilization
Agent is made of carboxymethyl cellulose, xanthan gum, guar gum and pectin.
On the one hand, the present invention provides a kind of fruits and vegetables milk beverage, in normal temperature storage and contains live lactobacillus, the fruits and vegetables
The raw material of milk beverage includes: water, skimmed milk powder, white granulated sugar, PURE WHEY, juice, essence, stabilizer and fermentation sucrose
Lactic acid bacteria culturers, the stabilizer are made of carboxymethyl cellulose, xanthan gum, guar gum and pectin.
On the one hand, the present invention provides a kind of milk beverage, in normal temperature storage and contains live lactobacillus, the milk beverage
Raw material includes: in terms of being total up to 1000 parts by weight by raw material, 714 to 979.92 parts by weight of water, 10 to 120 parts by weight of skimmed milk powder,
10 to 150 parts by weight of white granulated sugar, 0 to 4 parts by weight of essence, stabilizer and ferment sucrose lactic acid bacteria culturers, the stabilizer by
0.02 to 3 parts by weight carboxymethyl cellulose, 0.02 to 3 parts by weight xanthan gum, 0.02 to 3 parts by weight guar gum and 0.02 to 3
The amount of parts by weight pectin composition, the lactic acid bacteria culturers of the fermentation sucrose is every 1000kg milk beverage raw material 20-200U.
In milk beverage as described above, 1000 parts by weight are calculated as by raw material gross weight in terms of, white granulated sugar in the raw material
Amount be 10 to 150 parts by weight, may be, for example, 10 parts by weight, 50 parts by weight, 70 parts by weight, 90 parts by weight or 120 parts by weight or this
The interval range that a little numerical value are formed, such as 10 to 50 parts by weight, 10 to 70 parts by weight, 10 to 90 parts by weight, 10 to 120 weight
Part, 50 to 70 parts by weight, 50 to 90 parts by weight, 50 to 120 parts by weight, 70 to 90 parts by weight, 70 to 120 parts by weight or 90 to
120 parts by weight.
On the one hand, the present invention provides a kind of whey beverage, in normal temperature storage and contains live lactobacillus, the whey drink
The raw material of material includes: 714 to 979.92 parts by weight of water, 10 to 120 weight of PURE WHEY in terms of being total up to 1000 parts by weight by raw material
Measure part, 10 to 150 parts by weight of white granulated sugar, 0 to 4 parts by weight of essence, stabilizer and ferment sucrose lactic acid bacteria culturers, the stabilization
Agent is by 0.02 to 3 parts by weight carboxymethyl cellulose, 0.02 to 3 parts by weight xanthan gum, 0.02 to 3 parts by weight guar gum and 0.02
It is formed to 3 parts by weight pectin, the amount of the lactic acid bacteria culturers of the fermentation sucrose is every 1000kg material for whey beverage 20-200U.
In whey beverage as described above, 1000 parts by weight are calculated as by raw material gross weight in terms of, white granulated sugar in the raw material
Amount be 10 to 150 parts by weight, may be, for example, 10 parts by weight, 40 parts by weight, 60 parts by weight, 90 parts by weight or 120 parts by weight, or
The interval range that these numerical value are formed, such as 10 to 40 parts by weight, 10 to 60 parts by weight, 10 to 90 parts by weight, 10 to 120 weight
Part, 40 to 60 parts by weight, 40 to 90 parts by weight, 40 to 120 parts by weight, 60 to 90 parts by weight, 60 to 120 parts by weight or 90 to
120 parts by weight.
On the one hand, the present invention provides a kind of fruits and vegetables milk beverage, in normal temperature storage and contains live lactobacillus, the fruits and vegetables
The raw material of milk beverage includes: 214 to 972.92 parts by weight of water, 5 to 60 weight of skimmed milk powder in terms of being total up to 1000 parts by weight by raw material
Measure part, 10 to 150 parts by weight of white granulated sugar, 2 to 60 parts by weight of PURE WHEY, 10 to 500 parts by weight of juice, 0 to 4 weight of essence
The lactic acid bacteria culturers of part, stabilizer and the sucrose that ferments are measured, the stabilizer is by 0.02 to 3 parts by weight carboxymethyl cellulose, 0.02
It is formed to 3 parts by weight xanthan gum, 0.02 to 3 parts by weight guar gum and 0.02 to 3 parts by weight pectin, the cream of the fermentation sucrose
The amount of sour bacterium strain is every 1000kg fruits and vegetables milk beverage raw material 20-200U.
In fruits and vegetables milk beverage as described above, 1000 parts by weight are calculated as by raw material gross weight in terms of, white sand in the raw material
The amount of sugar is 10 to 150 parts by weight, may be, for example, 10 parts by weight, 40 parts by weight, 60 parts by weight, 80 parts by weight or 150 parts by weight,
Or the interval range that these numerical value are formed, such as 10 to 40 parts by weight, 10 to 60 parts by weight, 10 to 80 parts by weight, 40 to 60 weights
Measure part, 40 to 80 parts by weight, 40 to 150 parts by weight, 60 to 80 parts by weight, 60 to 150 parts by weight or 80 to 150 parts by weight.
In milk beverage as described above, whey beverage and fruits and vegetables milk beverage, sweetener is not added other than white granulated sugar.
In milk beverage as described above, whey beverage and fruits and vegetables milk beverage, the lactic acid bacteria culturers of the fermentation sucrose areDescribedFrom Hansen Corp., section.The cream of the fermentation sucrose
The additive amount of sour bacterium strain is every 1000kg raw material 20-200U, such as every 1000kg milk beverage, whey beverage and fruits and vegetables milk beverage
The interval range that raw material 20U, 60U, 90U, 120U, 200U or these numerical value are formed, such as every 1000kg milk beverage, whey drink
Material and fruits and vegetables milk beverage raw material 20 to 60U, 20 to 90U, 20 to 120U, 20 to 200U, 60 to 90U, 60 to 120U, 60 to
200U, 90 to 120U, 90 to 200U or 120 to 200U.
The pH value of present invention milk beverage as described above, whey beverage and fruits and vegetables milk beverage is 4.20-4.30.It is protected in room temperature
When depositing, the milk beverage, whey beverage and fruits and vegetables milk beverage are greater than 10 in the biodiasmin quantity of 60 days shelf life6cfu/ml。
On the one hand, the present invention provides a kind of method for preparing the milk beverage in normal temperature storage and containing live lactobacillus, should
Method include by the raw material for preparing milk beverage it is filling in individual packaging after the post-fermentation step fermented.
On the one hand, the present invention provides a kind of method for preparing the whey beverage in normal temperature storage and containing live lactobacillus,
This method include by the raw material for preparing whey beverage it is filling in individual packaging after the post-fermentation step fermented.
On the one hand, the present invention provides a kind of side for preparing the fruits and vegetables milk beverage in normal temperature storage and containing live lactobacillus
Method, this method include by the raw material for preparing fruits and vegetables milk beverage it is filling in individual packaging after the post-fermentation step fermented.
It is described to prepare in raw material all in the method for preparing milk beverage, whey beverage and fruits and vegetables milk beverage as described above
The lactic acid bacteria culturers of white granulated sugar and the sucrose that ferments are respectively included, wherein in terms of being total up to 1000 parts by weight by raw material, the amount of white granulated sugar
Amount for 10 to 150 parts by weight, the lactic acid bacteria culturers of the fermentation sucrose is every 1000kg raw material 20-200U.
In the method for preparing milk beverage, whey beverage and fruits and vegetables milk beverage as described above, the milk beverage, whey drink
The raw material of material and fruits and vegetables milk beverage difference is as defined above.
In the method for preparing milk beverage, whey beverage and fruits and vegetables milk beverage as described above, the post-fermentation step exists
20-45 DEG C of execution, fermentation time are 3-40 hours, such as temperature is 42 DEG C, fermentation time 8 hours during post-fermentation.
In the method for preparing milk beverage, whey beverage and fruits and vegetables milk beverage as described above, in the post-fermentation step
Before, the lactic acid bacteria culturers without miscellaneous bacteria are added online.
In the method for preparing milk beverage, whey beverage and fruits and vegetables milk beverage as described above, in the online addition nothing
Before the step of lactic acid bacteria culturers of miscellaneous bacteria, ultra high temperature sterilization is carried out to the raw material.
In the method for preparing milk beverage, whey beverage and fruits and vegetables milk beverage as described above, the ultra high temperature sterilization exists
135-142 DEG C of temperature execution, sterilizing time are 3-10 seconds, such as uht temperature is 138 DEG C, sterilization time 4 seconds.
In the method for preparing milk beverage, whey beverage and fruits and vegetables milk beverage as described above, in the ultra high temperature sterilization
Before, pasteurize is carried out to the raw material.
In the method for preparing milk beverage, whey beverage and fruits and vegetables milk beverage as described above, the pasteurize is in temperature
70-90 DEG C of execution of degree, sterilizing time are 3-25 seconds.
In the method for preparing milk beverage, whey beverage and fruits and vegetables milk beverage as described above, in cream of the addition without miscellaneous bacteria
Before sour bacterium strain and after ultra high temperature sterilization, the lactic acid bacteria culturers are activated, are preferably adding the strain
Strain was activated in 5 hours before.
On the one hand, the present invention, which provides, prepares milk beverage, whey beverage or fruit in normal temperature storage and containing live lactobacillus
The method of vegetable milk beverage, this method comprises:
A) by addition to fermenting microbe raw material carry out mix, 40-70 DEG C of batch temperature, then optionally at 4-10 DEG C
Cooling storage；
B) preheating temperature is to 50-80 DEG C, the homogeneous at pressure 50-300bar, then in 70-90 DEG C of pasteurize of temperature,
Sterilizing time 3-25 seconds, then optionally in 3-10 DEG C of cooling storage；
C) preheating temperature is to 50-80 DEG C, the homogeneous at pressure 50-300bar, then in 135-142 DEG C of execution UHT of temperature
Ultra high temperature sterilization sterilizing time 3-10 seconds, is then cooled to 10-30 DEG C；
D) lactic acid bacteria culturers without miscellaneous bacteria are added online, are carried out subsequently into aseptic filler filling；
E) filling finished product executes fermentation at 20-45 DEG C, and fermentation time 3-40 hours, then room temperature cooling, and optionally examine
Survey finished product index.
In method as described above, strain is activated before step d), 5 is small preferably before step d)
When strain is activated.
In the method for preparing milk beverage, whey beverage and fruits and vegetables milk beverage as described above, milk beverage in step a),
The raw material of whey beverage and fruits and vegetables milk beverage difference is as defined above.
In the method for preparing milk beverage, whey beverage and fruits and vegetables milk beverage as described above, added in step d)
Lactic acid bacteria culturers are the lactic acid bacteria culturers of fermentation sucrose.On the one hand, the lactic acid bacteria culturers of the fermentation sucrose areDescribedFrom Hansen Corp., section, the fermentation sucrose
The additive amount of lactic acid bacteria culturers is every 1000kg raw material 20-200U.
On the other hand, the present invention also provides a kind of room temperature milk beverage as made from aforementioned preparation process, whey beverage and
Fruits and vegetables milk beverage.
Detailed description of the invention
Fig. 1 is the process flow chart for preparing room temperature milk beverage of the invention, whey beverage and fruits and vegetables milk beverage.
Detailed description of the invention
Unless otherwise specified, the meaning phase that the meaning of the term in this specification is commonly understood by with those skilled in the art
Together, but if any conflict, then the definition in this specification shall prevail.
Unless otherwise specified, the percentage in this specification (%) is weight percentage (weight %).
All numerical value for being related to group component, process conditions etc. that use in the specification and in the claims are expressed in institute
Have in situation it should be understood that being modified by " about ".All ranges for being related to same composition or property include endpoint, which can be only
On the spot combine.Since these ranges are continuously, they include each numerical value between a minimum and a maximum value.Also answer
Understand, the expected all subranges including within the scope of this of any numberical range of the application reference.
In the present invention, term " raw material " is the material for being used to prepare milk beverage, whey beverage and fruits and vegetables milk beverage, including
The material that will be added in any step of production in system.As product of the invention raw material and the substance that uses be
It is can commercially obtaining and be the substance received in food industry.
Term " milk beverage " in the present invention refers to containing the fermented manufactured drink of dairy milk starting material." cream drink of the present invention
Material " does not include whey beverage and fruits and vegetables milk beverage.
Term " whey beverage " in the present invention refers to the milk beverage containing whey.
Term " fruits and vegetables milk beverage " in the present invention refers to the milk beverage containing juice.
In the present invention, term " room temperature " refers to the indoor temperature that can reach under normal circumstances, such as 0~40 DEG C,
Preferably 10~30 DEG C.
In the present invention, term " rear acid " refers to that milk beverage, whey beverage and fruits and vegetables milk beverage production fermentation process stop
Later, the lactic acid bacteria in product continues to produce acid and product is caused to be acidified.
In the present invention, term " lactic acid bacteria " refers to a kind of system of bacterium that lactic acid can be generated using carbohydrate fermentation
Claim, homofermentative lactic bacteria and two kinds of heterofermentative lactic bacteria can be divided by whether it generates the product in addition to lactic acid.
In the present invention, term " lactalbumin " is a kind of protein extracted from milk, has nutritive value high, easy
It digests and assimilates, contain the features such as a variety of active ingredients, be generally acknowledged one of human body good protein replenishers.
In the present invention, term " white granulated sugar " refers to using sugarcane or beet as raw material, and extracted syrup, is boiled at peace and quiet processing
The crystallization of sucrose that the techniques such as refining crystallization and purging are processed into.
In this specification, term " xanthan gum " is also known as yellow glue, xanthan gum, is a kind of by the thin of Xanthomonas campestris fermentation generation
Extracellular acid heteroglycan.Due to its macromolecular special construction and colloid property, and have multiple functions, can be used as emulsifier,
Stabilizer, gelling thickener, size, film forming agent etc..
In this specification, term " pectin " refers to one of plant acidic polysaccharose substance, containing having hundreds to about 1000
Anhydrogalactose aldehydic acid residue, corresponding average molecular mass are 50000~150000.Make on food gelling agent,
Thickener, stabilizer, suspending agent, emulsifier, flavouring synergist, and can be used for cosmetics.
In this specification, term " guar gum " refers to a kind of High Purity natural polysaccharide extracted from cluster bean, is one
The natural thickener of kind, is widely used in food, petroleum, medicine and other fields.
In the present invention, term " pasteurize ", also known as low temperature disinfection are invented by French microbiologist's Pasteur
Cold bactericidal assay, be that a kind of can not only kill germ using lower temperature but also be able to maintain that nutriment flavor in article is constant to disappear
Malicious method.
In the present invention, term " UHT ultra high temperature sterilization ", which refers to, is set as 135-142 DEG C, heating time heating temperature
Reach the sterilization process of commercial sterilization requirement for 3-10s, heated product.During this, the death rate of microbial bacterial
More than food quality heated generation chemical change, the speed of deterioration is fast, thus instantaneous high-temperature can kill bacterium completely, but to food
The quality of product influences less, can almost keep the original color of food completely.Current this sterilization technology has been widely used
In the production process of the products such as cow's milk, fruit juice and various beverages, soya-bean milk tea, wine.
In the present invention, term " sterile " refers in addition to cream needed for preparing milk beverage, whey beverage and fruits and vegetables milk beverage
There is no other strains except sour bacterium.
In the present invention, term " adding equipment online " refers to the equipment of continuous addition strain in the production line.With it is normal
The batch addition equipment of rule is mutually distinguished.
As described above, in the raw material that the present invention prepares milk beverage, whey beverage and fruits and vegetables milk beverage, with raw material gross weight
For 1000 parts by weight meters, the amount of white granulated sugar is 10 to 150 parts by weight.The white granulated sugar for final milk beverage, whey beverage and
The quality of fruits and vegetables milk beverage is important, not only the mouthfeel of adjustable product, and can be made with selected specific lactic acid bacteria
With fermenting, to control the post-fermentation acidity pH value of product and the biodiasmin quantity of shelf stable.System of the present invention
Standby milk beverage, whey beverage and fruits and vegetables milk beverage not only obtains good naturally sugariness mouthfeel, but also can be effectively controlled production
The post-fermentation acidity pH value of product is 4.20-4.30, while the biodiasmin quantity of shelf stable can be kept to be greater than 106cfu/
Ml, and the milk beverage, whey beverage and fruits and vegetables milk beverage can be stored at room temperature up to 60 days.Moreover, milk beverage of the invention, whey
Beverage and fruits and vegetables milk beverage do not add sweetener other than white granulated sugar.
As described above, in the raw material that the present invention prepares milk beverage, whey beverage and fruits and vegetables milk beverage, the stabilizer that uses
For the combination of carboxymethyl cellulose, xanthan gum, guar gum and pectin.Moreover, by raw material gross weight be 1000 parts by weight in terms of, carboxylic first
Base cellulose is 0.02 to 3 parts by weight, xanthan gum is 0.02 to 3 parts by weight, guar gum is 0.02 to 3 parts by weight and pectin is
0.02 to 3 parts by weight.By using this one package stabilizer, obtained product is more stable, and mouthfeel is more mellow.
As described above, in the raw material that the present invention prepares milk beverage, whey beverage and fruits and vegetables milk beverage, selected strain
For the specific lactic acid bacteria culturers for the sucrose that can ferment.On the one hand, which isIt is of the present invention
'sFrom Hansen Corp., section.The additive amount of the lactic acid bacteria culturers of the fermentation sucrose is every
1000kg raw material 20-200U, for example, every 1000kg milk beverage, whey beverage and fruits and vegetables milk beverage raw material 20U, 60U, 90U,
The interval range that 120U, 200U or these numerical value are formed.The present invention utilize the strain characteristic, by a certain amount of strain with
Control of the product post-fermentation in the process to acidity is realized in a certain amount of white granulated sugar cooperation, solves room temperature milk beverage, whey beverage
Contain biodiasmin with fruits and vegetables milk beverage, after control the problems such as acid.
It should be noted that the addition weight of lactic acid bacteria culturers is with respect to other components and always in raw material of the invention
It is much smaller for weight.Therefore when calculating other components and raw material own wt part, the weight of the lactic acid bacteria culturers of the addition
Amount is negligible.
In the method for preparing milk beverage, whey beverage and fruits and vegetables milk beverage of the invention, bus sterilization after again into
Row ultra high temperature sterilization, by way of sterilizing twice, it is ensured that the post-fermentation product of product is without miscellaneous bacteria and post-fermentation product
The smooth mouthfeel of structural state.
As described above, in the method that the present invention prepares milk beverage, whey beverage and fruits and vegetables milk beverage, in addition lactic acid bacteria
The lactic acid bacteria culturers are activated before strain, prepare liquefied no miscellaneous bacteria strain solution within preferably in advance 5 hours.It is this
Pre-activate processing is important the quality of final milk beverage, whey beverage and fruits and vegetables milk beverage, because it can increase
Bacterium colony shelf life amount of survival, thus keep shelf stable biodiasmin quantity be greater than 106cfu/ml。
In the method for preparing milk beverage, whey beverage and fruits and vegetables milk beverage of the invention, by the prepared production of this product
Product liquid pours into the container that can be sterilized, and all sterilizes by ultra-high temperature sterilization pot, is then cooled to 30-40 DEG C.In asepsis ring
Under border, make the ratio 1:20 of bacteria leaven and product liquid, bacteria leaven is added, makes the leavening being added in product
Without miscellaneous bacteria, become liquefied no miscellaneous bacteria strain solution.
In the method for preparing milk beverage, whey beverage and fruits and vegetables milk beverage of the invention, used after ultra-high temperature sterilization
It is sterile to add the lactic acid bacteria culturers after liquefying in line addition equipment, or the sterile tube Lu Shangshi of bottle placer is transported to after aseptic tank
Now the strain without miscellaneous bacteria adds (as shown in fig. 1).This be different from the prior art in tank mouth adding technology.It is described sterile online
Equipment is added by strain container and sterile piping connection, and is manually adjusted or adjust automatically strain adding speed, equably by bacterium
Kind is added in sterile pipeline.Wherein, liquefaction without miscellaneous bacteria strain flow velocity=(liquefaction without miscellaneous bacteria strain weight * product liquid stream
Speed)/this batch of product liquid weight.Sterile online addition manner through the invention uniformly continuous can add on sterile tube road
Add, ensure that strain uniformity, and avoids adding procedure living contaminants.
In the method for preparing room temperature milk beverage, whey beverage and fruits and vegetables milk beverage of the invention, using the side of post-fermentation
Formula, i.e., it is directly that raw material is filling in individual packaging after in the feed preparing white granulated sugar and specified strain by a certain percentage, so
It ferments in packet afterwards, without fermentation before the post-fermentation step.This post-fermentation mode is not required to during the fermentation
Its acidity, temperature and time are accurately controlled, but it is allowed voluntarily to ferment to certain acidity value.The present invention uses
The not only simple process of the method for post-fermentation mode, and can effective Shelf-life, and the taste and flavor of product can be improved, with
Primary fermentation product has apparent sensory difference, while bacterium colony can be maintained in the amount of survival > 10 of shelf life6cfu/ml。
Hereinafter will by embodiment and comparative example, the present invention will be described in detail, but should not be construed as to this
The limitation of the range of invention.
Embodiment and comparative example
1. the preparation of milk beverage
Preparation method:
A) raw material in addition to fermenting microbe is subjected to mix, a DEG C of batch temperature, is then stored in b DEG C of cooling；
B) preheating temperature is to c DEG C, the homogeneous at pressure d bar, then in e DEG C of pasteurize of temperature, sterilizing time f seconds,
Then in g DEG C of cooling storage；
C) preheating temperature is to h DEG C, the homogeneous at pressure i bar, then in j DEG C of execution UHT ultra high temperature sterilization of temperature, sterilization
Time k second, then it is cooled to l DEG C；
D) lactic acid bacteria culturers without miscellaneous bacteria are added online, are carried out subsequently into aseptic filler filling；
E) filling finished product executes fermentation at m DEG C, and fermentation time n hours, then room temperature cooling, detected finished product index.
The product of the present embodiment 1-5 is after normal temperature storage 60 days, testing result:
Milk beverage comparative example is implemented as follows:
Preparation method:
A) raw material in addition to fermenting microbe is subjected to mix, a DEG C of batch temperature, is then stored in b DEG C of cooling；
B) preheating temperature is to c DEG C, the homogeneous at pressure d bar, then in e DEG C of pasteurize of temperature, sterilizing time f seconds,
Then in g DEG C of cooling storage；
C) preheating temperature is to h DEG C, the homogeneous at pressure i bar, then in j DEG C of execution UHT ultra high temperature sterilization of temperature, sterilization
Time k second, then it is cooled to l DEG C；
D) lactic acid bacteria culturers without miscellaneous bacteria are added online, are carried out subsequently into aseptic filler filling；
E) filling finished product executes fermentation at m DEG C, and fermentation time n hours, then room temperature cooling, detected finished product index.
Milk beverage comparative example testing result is as follows:
2. the preparation of whey beverage
Preparation method:
A) raw material in addition to fermenting microbe is subjected to mix, a DEG C of batch temperature, is then stored in b DEG C of cooling；
B) preheating temperature is to c DEG C, the homogeneous at pressure d bar, then in e DEG C of pasteurize of temperature, sterilizing time f seconds,
Then in g DEG C of cooling storage；
C) preheating temperature is to h DEG C, the homogeneous at pressure i bar, then in j DEG C of execution UHT ultra high temperature sterilization of temperature, sterilization
Time k second, then it is cooled to l DEG C；
D) lactic acid bacteria culturers without miscellaneous bacteria are added online, are carried out subsequently into aseptic filler filling；
E) filling finished product executes fermentation at m DEG C, and fermentation time n hours, then room temperature cooling, detected finished product index.
The product of the present embodiment 6-10 is after normal temperature storage 60 days, testing result:
Whey beverage comparative example is implemented as follows:
Preparation method:
A) raw material in addition to fermenting microbe is subjected to mix, a DEG C of batch temperature, is then stored in b DEG C of cooling；
B) preheating temperature is to c DEG C, the homogeneous at pressure d bar, then in e DEG C of pasteurize of temperature, sterilizing time f seconds,
Then in g DEG C of cooling storage；
C) preheating temperature is to h DEG C, the homogeneous at pressure i bar, then in j DEG C of execution UHT ultra high temperature sterilization of temperature, sterilization
Time k second, then it is cooled to l DEG C；
D) lactic acid bacteria culturers without miscellaneous bacteria are added online, are carried out subsequently into aseptic filler filling；
E) filling finished product executes fermentation at m DEG C, and fermentation time n hours, then room temperature cooling, detected finished product index.
Whey beverage comparative example testing result is as follows:
3. the preparation of fruits and vegetables milk beverage
Preparation method:
A) raw material in addition to fermenting microbe is subjected to mix, a DEG C of batch temperature, is then stored in b DEG C of cooling；
B) preheating temperature is to c DEG C, the homogeneous at pressure d bar, then in e DEG C of pasteurize of temperature, sterilizing time f seconds,
Then in g DEG C of cooling storage；
C) preheating temperature is to h DEG C, the homogeneous at pressure i bar, then in j DEG C of execution UHT ultra high temperature sterilization of temperature, sterilization
Time k second, then it is cooled to l DEG C；
D) lactic acid bacteria culturers without miscellaneous bacteria are added online, are carried out subsequently into aseptic filler filling；
E) filling finished product executes fermentation at m DEG C, and fermentation time n hours, then room temperature cooling, detected finished product index.
The product of the present embodiment 11-15 is after normal temperature storage 60 days, testing result:
Fruits and vegetables milk beverage comparative example is implemented as follows:
Preparation method:
A) raw material in addition to fermenting microbe is subjected to mix, a DEG C of batch temperature, is then stored in b DEG C of cooling；
B) preheating temperature is to c DEG C, the homogeneous at pressure d bar, then in e DEG C of pasteurize of temperature, sterilizing time f seconds,
Then in g DEG C of cooling storage；
C) preheating temperature is to h DEG C, the homogeneous at pressure i bar, then in j DEG C of execution UHT ultra high temperature sterilization of temperature, sterilization
Time k second, then it is cooled to l DEG C；
D) lactic acid bacteria culturers without miscellaneous bacteria are added online, are carried out subsequently into aseptic filler filling；
E) filling finished product executes fermentation at m DEG C, and fermentation time n hours, then room temperature cooling, detected finished product index.
The product of fruits and vegetables milk beverage comparative example 13-18 is after normal temperature storage 60 days, testing result:
By milk beverage, the whey beverage of the embodiment of the present invention it can be seen from the testing result of above-described embodiment and comparative example
With fruits and vegetables milk beverage after normal temperature storage 60 days, product special flavour has the unique feature of various beverages；The stability of final products
Preferably, without lamination, meet beverage guidelines standard.And comparative example product or inclined sweet tea or meta-acid, mouthfeel have particle, are not inconsistent
Close beverage indices standard；Or blending process medium viscosity is excessively high, product turns sequence difficulty, and sterilization machine passability is poor, fermentation effect
Fruit is poor, and lactic acid bacteria clump count is few, and Product Status is poor.
Although show and describing the present invention, ordinary skill in the art with reference to determination preferred embodiment of the invention
Personnel will be appreciated that can be under the premise of without departing substantially from the present inventive concept and range being defined by the appended claims to this hair
The bright modification carried out in various forms and details.
Claims (10)
1. a kind of milk beverage in normal temperature storage and contains live lactobacillus, the raw material of the milk beverage include: water, skimmed milk powder,
White granulated sugar, essence, stabilizer and ferment sucrose lactic acid bacteria culturers, the stabilizer is by carboxymethyl cellulose, xanthan gum, Guar
Bean gum and pectin composition, the preferably described lactic acid bacteria culturers for fermenting sucrose areAcidifixTM。
2. a kind of whey beverage in normal temperature storage and contains live lactobacillus, the raw material of the whey beverage includes: water, whey
Albumen powder, white granulated sugar, essence, stabilizer and ferment sucrose lactic acid bacteria culturers, the stabilizer is by carboxymethyl cellulose, xanthan
Glue, guar gum and pectin composition, the preferably described lactic acid bacteria culturers for fermenting sucrose areAcidifixTM。
3. a kind of fruits and vegetables milk beverage in normal temperature storage and contains live lactobacillus, the raw material of the fruits and vegetables milk beverage include: water,
Skimmed milk powder, white granulated sugar, PURE WHEY, juice, essence, stabilizer and ferment sucrose lactic acid bacteria culturers, the stabilization
Agent is made of carboxymethyl cellulose, xanthan gum, guar gum and pectin, and the lactic acid bacteria culturers of the preferably described fermentation sucrose areAcidifixTM。
4. a kind of milk beverage in normal temperature storage and contains live lactobacillus, the raw material of the milk beverage includes: to be total up to raw material
1000 parts by weight meters,
714 to 979.92 parts by weight of water,
10 to 120 parts by weight of skimmed milk powder,
10 to 150 parts by weight of white granulated sugar, the amount of the preferably described white granulated sugar are content range selected from the following: 10 to 50 parts by weight,
10 to 70 parts by weight, 10 to 90 parts by weight, 10 to 120 parts by weight, 50 to 70 parts by weight, 50 to 90 parts by weight, 50 to 120 weight
Part, 70 to 90 parts by weight, 70 to 120 parts by weight or 90 to 120 parts by weight,
0 to 4 parts by weight of essence,
Stabilizer, and
The lactic acid bacteria culturers of fermentation sucrose,
The stabilizer is by 0.02 to 3 parts by weight carboxymethyl cellulose, 0.02 to 3 parts by weight xanthan gum, 0.02 to 3 parts by weight melon
That bean gum and 0.02 to 3 parts by weight pectin composition,
The amount of the lactic acid bacteria culturers of the fermentation sucrose is every 1000kg milk beverage raw material 20-200U, the preferably described fermentation sucrose
Lactic acid bacteria culturers beAcidifixTM, wherein the amount of the lactic acid bacteria culturers of fermentation sucrose is model selected from the following
Enclose: every 1000kg milk beverage raw material 20 to 60U, 20 to 90U, 20 to 120U, 20 to 200U, 60 to 90U, 60 to 120U, 60 to
200U, 90 to 120U, 90 to 200U or 120 to 200U.
5. a kind of whey beverage in normal temperature storage and contains live lactobacillus, the raw material of the whey beverage includes: total with raw material
It is altogether 1000 parts by weight meters,
714 to 979.92 parts by weight of water,
10 to 120 parts by weight of PURE WHEY,
10 to 150 parts by weight of white granulated sugar, the amount of the preferably described white granulated sugar are content range selected from the following: 10 to 40 parts by weight,
10 to 60 parts by weight, 10 to 90 parts by weight, 10 to 120 parts by weight, 40 to 60 parts by weight, 40 to 90 parts by weight, 40 to 120 weight
Part, 60 to 90 parts by weight, 60 to 120 parts by weight or 90 to 120 parts by weight,
0 to 4 parts by weight of essence,
Stabilizer, and
The lactic acid bacteria culturers of fermentation sucrose,
The stabilizer is by 0.02 to 3 parts by weight carboxymethyl cellulose, 0.02 to 3 parts by weight xanthan gum, 0.02 to 3 parts by weight melon
That bean gum and 0.02 to 3 parts by weight pectin composition,
The amount of the lactic acid bacteria culturers of the fermentation sucrose is every 1000kg material for whey beverage 20-200U, the preferably described fermentation sugarcane
Sugar lactic acid bacteria culturers beAcidifixTM, wherein the amount of the lactic acid bacteria culturers of fermentation sucrose is model selected from the following
It encloses: every 1000kg material for whey beverage 20 to 60U, 20 to 90U, 20 to 120U, 20 to 200U, 60 to 90U, 60 to 120U, 60
To 200U, 90 to 120U, 90 to 200U or 120 to 200U.
6. a kind of fruits and vegetables milk beverage in normal temperature storage and contains live lactobacillus, the raw material of the fruits and vegetables milk beverage includes: with original
Material is total up to 1000 parts by weight meters,
214 to 972.92 parts by weight of water,
5 to 60 parts by weight of skimmed milk powder,
10 to 150 parts by weight of white granulated sugar, the amount of the preferably described white granulated sugar are content range selected from the following: 10 to 40 parts by weight,
10 to 60 parts by weight, 10 to 80 parts by weight, 40 to 60 parts by weight, 40 to 80 parts by weight, 40 to 150 parts by weight, 60 to 80 weight
Part, 60 to 150 parts by weight or 80 to 150 parts by weight,
2 to 60 parts by weight of PURE WHEY,
10 to 500 parts by weight of juice,
0 to 4 parts by weight of essence,
Stabilizer, and
The lactic acid bacteria culturers of fermentation sucrose,
The stabilizer is by 0.02 to 3 parts by weight carboxymethyl cellulose, 0.02 to 3 parts by weight xanthan gum, 0.02 to 3 parts by weight melon
That bean gum and 0.02 to 3 parts by weight pectin composition,
The amount of the lactic acid bacteria culturers of the fermentation sucrose is every 1000kg fruits and vegetables milk beverage raw material 20-200U, the preferably described fermentation
The lactic acid bacteria culturers of sucrose areAcidifixTM, wherein the amount of the lactic acid bacteria culturers of fermentation sucrose is selected from the following
Range: every 1000kg fruits and vegetables milk beverage raw material 20 to 60U, 20 to 90U, 20 to 120U, 20 to 200U, 60 to 90U, 60 to
120U, 60 to 200U, 90 to 120U, 90 to 200U or 120 to 200U.
7. a kind of method for preparing the milk beverage in normal temperature storage and containing live lactobacillus, whey beverage or fruits and vegetables milk beverage, should
Method include by raw material it is filling in individual packaging after the post-fermentation step fermented, the preferably described post-fermentation step is in 20-
45 DEG C of execution, fermentation time are 3-40 hour, wherein preferably the raw material include white granulated sugar with the sucrose that ferments lactic acid bacteria culturers,
Wherein by raw material be total up to 1000 parts by weight in terms of white granulated sugar amount be 10 to 150 parts by weight, it is described fermentation sucrose lactic acid bacteria bacterium
The amount of kind is every 1000kg milk beverage raw material 20-200U, and the lactic acid bacteria culturers of the preferably described fermentation sucrose are
AcidifixTM。
8. a kind of method for preparing the milk beverage in normal temperature storage and containing live lactobacillus, this method comprises:
A) by addition to fermenting microbe raw material carry out mix, 40-70 DEG C of batch temperature, then optionally in 4-10 DEG C of cooling
Storage, the preferably described raw material in addition to fermenting microbe include: water 714 to 979.92 in terms of being total up to 1000 parts by weight by raw material
Parts by weight, 10 to 120 parts by weight of skimmed milk powder, 10 to 150 parts by weight of white granulated sugar, 0 to 4 parts by weight of essence, stabilizer and fermentation
The lactic acid bacteria culturers of sucrose, the stabilizer by 0.02 to 3 parts by weight carboxymethyl cellulose, 0.02 to 3 parts by weight xanthan gum,
0.02 to 3 parts by weight guar gum and 0.02 to 3 parts by weight pectin composition；
B) preheating temperature is to 50-80 DEG C, the homogeneous at pressure 50-300bar, then in 70-90 DEG C of pasteurize of temperature, sterilization
Time 3-25 second, then optionally in 3-10 DEG C of cooling storage；
C) preheating temperature is to 50-80 DEG C, the homogeneous at pressure 50-300bar, then in 135-142 DEG C of execution UHT superelevation of temperature
Temperature sterilization, sterilizing time 3-10 seconds, is then cooled to 10-30 DEG C；
D) lactic acid bacteria culturers without miscellaneous bacteria are added online, it is filling subsequently into aseptic filler progress, preferably 5 before step d)
Hour is activated strain, and the preferably described lactic acid bacteria culturers are the lactic acid bacteria culturers of fermentation sucrose, the preferably described fermentation
The lactic acid bacteria culturers of sucrose areAcidifixTM, and the additive amount of the lactic acid bacteria culturers of the preferably described fermentation sucrose is
Every 1000kg raw material 20-200U；
E) filling finished product executes fermentation at 20-45 DEG C, fermentation time 3-40 hours, then room temperature cooling, and optionally detection at
Product index.
9. a kind of method for preparing the whey beverage in normal temperature storage and containing live lactobacillus, this method comprises:
A) by addition to fermenting microbe raw material carry out mix, 40-70 DEG C of batch temperature, then optionally in 4-10 DEG C of cooling
Storage, the preferably described raw material in addition to fermenting microbe include: water 714 to 979.92 in terms of being total up to 1000 parts by weight by raw material
Parts by weight, 10 to 120 parts by weight of PURE WHEY, 10 to 150 parts by weight of white granulated sugar, 0 to 4 parts by weight of essence, stabilizer and hair
The lactic acid bacteria culturers of ferment sucrose, the stabilizer by 0.02 to 3 parts by weight carboxymethyl cellulose, 0.02 to 3 parts by weight xanthan gum,
0.02 to 3 parts by weight guar gum and 0.02 to 3 parts by weight pectin composition；
B) preheating temperature is to 50-80 DEG C, the homogeneous at pressure 50-300bar, then in 70-90 DEG C of pasteurize of temperature, sterilization
Time 3-25 second, then optionally in 3-10 DEG C of cooling storage；
C) preheating temperature is to 50-80 DEG C, the homogeneous at pressure 50-300bar, then in 135-142 DEG C of execution UHT superelevation of temperature
Temperature sterilization, sterilizing time 3-10 seconds, is then cooled to 10-30 DEG C；
D) lactic acid bacteria culturers without miscellaneous bacteria are added online, it is filling subsequently into aseptic filler progress, preferably 5 before step d)
Hour is activated strain, and the preferably described lactic acid bacteria culturers are the lactic acid bacteria culturers of fermentation sucrose, the preferably described fermentation
The lactic acid bacteria culturers of sucrose areAcidifixTM, and the additive amount of the lactic acid bacteria culturers of the preferably described fermentation sucrose is
Every 1000kg raw material 20-200U；
E) filling finished product executes fermentation at 20-45 DEG C, fermentation time 3-40 hours, then room temperature cooling, and optionally detection at
Product index.
10. a kind of method for preparing the fruits and vegetables milk beverage in normal temperature storage and containing live lactobacillus, this method comprises:
A) by addition to fermenting microbe raw material carry out mix, 40-70 DEG C of batch temperature, then optionally in 4-10 DEG C of cooling
Storage, the preferably described raw material in addition to fermenting microbe include: water 214 to 972.92 in terms of being total up to 1000 parts by weight by raw material
Parts by weight, 5 to 60 parts by weight of skimmed milk powder, 10 to 150 parts by weight of white granulated sugar, 2 to 60 parts by weight of PURE WHEY, juice 10
To 500 parts by weight, 0 to 4 parts by weight of essence, stabilizer and ferment sucrose lactic acid bacteria culturers, the stabilizer is by 0.02 to 3 weight
Measure part carboxymethyl cellulose, 0.02 to 3 parts by weight xanthan gum, 0.02 to 3 parts by weight guar gum and 0.02 to 3 parts by weight pectin
Composition；
B) preheating temperature is to 50-80 DEG C, the homogeneous at pressure 50-300bar, then in 70-90 DEG C of pasteurize of temperature, sterilization
Time 3-25 second, then optionally in 3-10 DEG C of cooling storage；
C) preheating temperature is to 50-80 DEG C, the homogeneous at pressure 50-300bar, then in 135-142 DEG C of execution UHT superelevation of temperature
Temperature sterilization, sterilizing time 3-10 seconds, is then cooled to 10-30 DEG C；
D) lactic acid bacteria culturers without miscellaneous bacteria are added online, it is filling subsequently into aseptic filler progress, preferably 5 before step d)
Hour is activated strain, and the preferably described lactic acid bacteria culturers are the lactic acid bacteria culturers of fermentation sucrose, the preferably described fermentation
The lactic acid bacteria culturers of sucrose areAcidifixTM, and the additive amount of the lactic acid bacteria culturers of the preferably described fermentation sucrose is
Every 1000kg raw material 20-200U；
E) filling finished product executes fermentation at 20-45 DEG C, fermentation time 3-40 hours, then room temperature cooling, and optionally detection at
Product index.
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| CN115380954A (en) * | 2022-08-26 | 2022-11-25 | 新希望蓝海乳业(北京)有限公司 | Yoghourt and preparation method thereof |
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