CN112841303A - Yogurt drink containing active lactic acid bacteria and low afteracidity and preparation method thereof - Google Patents

Yogurt drink containing active lactic acid bacteria and low afteracidity and preparation method thereof Download PDF

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Publication number
CN112841303A
CN112841303A CN201911187279.8A CN201911187279A CN112841303A CN 112841303 A CN112841303 A CN 112841303A CN 201911187279 A CN201911187279 A CN 201911187279A CN 112841303 A CN112841303 A CN 112841303A
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lactic acid
acid bacteria
active lactic
drink
fermentation
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Inventor
谷宝玉
张丽媛
杨梅
杨小冲
张海斌
孙云峰
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Inner Mongolia Yili Industrial Group Co Ltd
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Inner Mongolia Yili Industrial Group Co Ltd
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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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • 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
    • A23V2400/113—Acidophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
    • 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
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/531—Lactis
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/533—Longum

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

The invention discloses a low-post-acidity yoghourt drink containing active lactic acid bacteria and a preparation method thereof. Based on the total weight of the yoghourt drink, the yoghourt drink comprises the raw materials of 30-60 w/w% of fermentation base material, 2-8 w/w% of sweetening agent, 0.1-0.5 w/w% of stabilizing agent and the balance of water; wherein the fermentation base material comprises 90 w/w% -98 w/w% of raw milk, 1 w/w% -3 w/w% of white granulated sugar A, 1 w/w% -3 w/w% of dietary fiber, 0.1w/w thousandths-0.6 w/w thousandths of protein raw material and 0.2w/w thousandths-1 w/w thousandths of leavening agent by taking the total weight of the fermentation base material as a reference; the leavening agent comprises active lactobacillus. The invention also provides a preparation method of the yoghourt beverage. The pH and the acidity of the yoghourt beverage provided by the invention are kept stable in shelf life, and the sour-sweet ratio is not required to be adjusted by adding a large amount of sweeteners.

Description

Yogurt drink containing active lactic acid bacteria and low afteracidity and preparation method thereof
Technical Field
The invention relates to the technical field of dairy processing. More particularly, relates to a yoghurt drink containing active lactic acid bacteria and low post-acidity and a preparation method thereof.
Background
The milk-containing beverage is prepared by taking fresh milk or dairy products as raw materials and performing fermentation or non-fermentation processing, and is divided into a prepared milk-containing beverage and a fermented milk-containing beverage. The fermented milk beverage is prepared by adding water, and one or more of white sugar and/or sweetener, sour agent, fruit juice, tea, coffee, and plant extract into milk obtained by culturing and fermenting beneficial bacteria such as lactobacillus, such as milk or dairy product, and making into beverage, such as lactobacillus milk beverage.
However, the existing milk-containing beverage, especially the fermented milk-containing beverage, has a thin mouthfeel compared with yogurt, is unsmooth and smooth when being eaten, and has a long milk-based fermentation time, so that the acidity of the milk-based beverage is high, and a large amount of sugar and/or sweetener are required to be added to ensure that the product has a proper sweet-sour ratio in the shelf life.
Therefore, the invention provides a yoghurt drink containing active lactic acid bacteria and low post-acidity and a preparation method thereof, which aim to solve the problems.
Disclosure of Invention
In view of the defects of the prior art and research, the invention aims to provide a yogurt drink containing active lactic acid bacteria and low in post-acidity and a preparation method thereof, which are used for solving the problems of high sugar content and high acidity at the end of a shelf life of the existing fermented milk-containing drink.
In order to achieve the purpose, the invention adopts the following technical scheme:
a yoghurt drink containing active lactic acid bacteria and low post-acid is prepared by taking the total weight of the yoghurt drink as a reference, and the raw materials of the yoghurt drink comprise 30-60 w/w% of fermentation base material, 2-8 w/w% of sweetening agent, 0.1-0.5 w/w% of stabilizing agent and the balance of water;
wherein the fermentation base material comprises 90 w/w% -98 w/w% of raw milk, 1 w/w% -3 w/w% of white granulated sugar A, 1 w/w% -3 w/w% of dietary fiber, 0.1w/w thousandths-0.6 w/w thousandths of protein raw material and 0.2w/w thousandths-1 w/w thousandths of leavening agent by taking the total weight of the fermentation base material as a reference; the leavening agent comprises active lactobacillus.
Preferably, the raw milk is raw cow milk, whole milk powder or skim milk powder; further preferably raw milk; in the invention, the total dry matter content of the raw milk is 11-14%, more preferably 12-14%, and the solid content of the non-fat milk is not less than 8.5%.
Preferably, the dietary fibre is one or more of polydextrose, resistant dextrin, xylo-oligosaccharide and fructo-oligosaccharide; further preferred is polydextrose.
Preferably, the protein raw material is one or more of milk zymolyte, soy protein isolate and yeast extract; further preferred is yeast extract.
Preferably, the active lactobacillus is one or more of lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis, bifidobacterium longum, lactobacillus acidophilus and lactobacillus rhamnosus; more preferably, the active lactic acid bacteria consist of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus rhamnosus; wherein the weight ratio of the lactobacillus bulgaricus, the streptococcus thermophilus and the lactobacillus rhamnosus is 3-5: 5-8: 1.
Preferably, the sweetener is one or more of white granulated sugar B, glucose, fructose, high fructose syrup, erythritol, mannitol, maltitol, xylitol, isomalt, isomaltulose, lactitol, sorbitol, galacto-oligosaccharide, isomalto-oligosaccharide, polydextrose, fructo-oligosaccharide, xylo-oligosaccharide, soy oligosaccharide, aspartame, acesulfame potassium, sucralose, stevioside, luo han guo extract and thaumatin; more preferably, the sweetener is one or more of white granulated sugar B, high fructose corn syrup, sucralose and stevioside. The adding amount of the sweetening agent in the invention is 3-7% of the sweetness of the sucrose based on the total weight of the yoghourt drink.
Preferably, the adding amount of the sweetener is 3 w/w% -6 w/w% based on the total weight of the yoghurt drink.
Preferably, the stabilizer comprises one or more of starch, pectin, soybean polysaccharide, gelatin, agar and the like; more preferably, the stabilizer is pectin; it is to be understood, among others, that the starch according to the invention also includes destructurized starch.
Preferably, the addition amount of the stabilizer is 0.2 w/w% -0.4 w/w% based on the total weight of the yoghurt drink.
As another aspect of the present invention, the present invention further provides a preparation method of the yogurt drink containing active lactic acid bacteria and having low post-acid content, comprising the following steps:
1) uniformly mixing raw milk, white granulated sugar A and dietary fiber according to a ratio to obtain a feed liquid mixture;
2) degassing the feed liquid mixture obtained in the step 1);
3) homogenizing and sterilizing the degassed feed liquid mixed material obtained in the step 2);
4) cooling the homogenized and sterilized feed liquid mixed material obtained in the step 3), adding a fermenting agent according to a ratio for fermentation, and cooling after fermentation to obtain a fermented milk base;
5) uniformly mixing a sweetening agent, a stabilizing agent and water according to a ratio, sterilizing, and cooling to obtain a sugar solution mixture;
6) uniformly mixing the fermented milk base and the sugar solution mixture, and homogenizing;
7) cooling and filling the homogenized material obtained in the step 6), refrigerating and ripening after filling to obtain the low-post-acid yoghourt drink containing the active lactobacillus.
Preferably, the conditions for uniform mixing in step 1) are as follows: mixing and circulating for 20-30 min at 55-60 ℃.
Preferably, the degassing conditions in step 2) are: the temperature is 60-70 ℃, and the pressure is negative pressure between-0.03 MPa and-0.07 MPa; the degassing reduces the oxygen content of the mix and can be performed in a degassing tank.
Preferably, the homogenization conditions in step 3) are: the homogeneous primary pressure is 17 MPa-18 MPa, and the homogeneous secondary pressure is 3 MPa-5 MPa.
Preferably, the sterilization conditions in step 3) are as follows: the sterilization temperature is 95 +/-5 ℃, and the sterilization time is 300 s.
Preferably, the temperature of the feed liquid mixed material cooled in the step 4) is 36-39 ℃.
Preferably, the conditions of the fermentation in step 4) are: fermenting for 8-10h, and stopping fermentation when the acidity of the mixed material reaches 70-80T or the pH value reaches 4.0-4.1.
Preferably, the temperature reached by cooling after the fermentation in step 4) is below 20 ℃.
Preferably, the conditions for uniform mixing in step 5) are as follows: mixing and circulating for 20-30 min at 55-60 ℃.
Preferably, the sterilization conditions in step 5) are as follows: the sterilization temperature is 95 +/-5 ℃, and the sterilization time is 300 s.
Preferably, the temperature reached by cooling after sterilization in step 5) is 20 ℃ or lower.
Preferably, the homogenization conditions in step 6) are: the homogeneous primary pressure is 220 MPa-260 MPa, and the homogeneous secondary pressure is 4 MPa-6 MPa.
Preferably, the temperature to which said cooling in step 7) is carried out is below 20 ℃.
Preferably, the temperature condition of the cold storage after-ripening in the step 7) is 2-6 ℃.
Preferably, the preparation method of the yogurt drink containing active lactic acid bacteria and low post-acid comprises the following steps:
1) mixing raw milk, white granulated sugar A and dietary fiber according to a ratio at 55-60 ℃, circulating for 20-30 min, and uniformly mixing to obtain a feed liquid mixture;
2) degassing the feed liquid mixture obtained in the step 1), wherein the degassing conditions are as follows: the temperature is 60-70 ℃, and the pressure is negative pressure between-0.03 MPa and-0.07 MPa;
3) homogenizing and sterilizing the degassed feed liquid mixed material obtained in the step 2), wherein the primary pressure of homogenization is 17 MPa-18 MPa, the secondary pressure of homogenization is 3 MPa-5 MPa, the sterilization temperature is 95 +/-5 ℃, and the sterilization time is 300 s;
4) cooling the homogenized and sterilized feed liquid mixed material obtained in the step 3) to 36-39 ℃, adding a fermenting agent according to the proportion, fermenting for 8-10h, stopping fermentation when the acidity of the mixed material reaches 70-80T or the pH value reaches 4.0-4.1, and cooling to below 20 ℃ to obtain a fermented milk base;
5) mixing and circulating a sweetening agent, a stabilizing agent and water at the temperature of 55-60 ℃ for 20-30 min according to the proportion, uniformly mixing, sterilizing at the temperature of 95 +/-5 ℃ for 300s, and cooling to the temperature below 20 ℃ to obtain a sugar solution mixture;
6) uniformly mixing the fermented milk base and the sugar solution mixture, and homogenizing, wherein the primary pressure of the homogenization is 220 MPa-260 MPa, and the secondary pressure of the homogenization is 4 MPa-6 MPa;
7) cooling the homogenized material obtained in the step 6) to below 20 ℃, filling, refrigerating at 2-6 ℃ after filling, and ripening to obtain the yogurt drink containing the active lactic acid bacteria and low in post-acid.
The packaging form of the product in the invention can adopt the common beverage packaging form on the market at present. For example, the packaging form may employ PET bottles or the like.
In addition, unless otherwise specified, any range recited herein includes any value between the endpoints and any sub-range defined by any value between the endpoints or any value between the endpoints.
The invention has the following beneficial effects:
(1) according to the fermented milk base in the low-post-acidity yogurt drink containing the active lactic acid bacteria, the pH value of the milk base fermentation end point can be stabilized between 4.0 and 4.1 by adjusting the adding proportion of the lactobacillus bulgaricus, the streptococcus thermophilus and the lactobacillus rhamnosus and adding the polydextrose and the yeast extract in a proper proportion as the carbon source and the nitrogen source for the growth of the active lactic acid bacteria, the proper sour-sweet ratio can be achieved after the milk base is mixed with the sugar solution, no additional acid adjusting operation is needed, and the production efficiency is improved;
(2) the invention provides a yoghurt drink containing active lactic acid bacteria and low post-acidIn the preparation method, after the fermented milk base is fermented for 8-10h, the viable count of the lactobacillus can reach 108CFU/g order of magnitude, the viable count of lactobacillus is still 10 after the yoghurt drink is blended7The yield per unit time is improved after the fermentation time of the fermented lactobacillus beverage reaches 70 hours compared with that of the CFU/g;
(3) the pH value and the acidity of the yogurt drink containing the active lactic acid bacteria and having low afteracidity are kept stable in the shelf life (28 days), a large amount of white granulated sugar or a sweetening agent is not required to be added to adjust the sour-sweet ratio of the product, and compared with the conventional milk-containing drink, the low afteracidity yogurt drink containing the active lactic acid bacteria and having low afteracidity can obviously reduce the adding amount of the sugar or the sweetening agent.
Detailed Description
In order to more clearly illustrate the invention, the invention is further described below in connection with preferred embodiments. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.
In the invention, the preparation method is a conventional method if no special description is provided; the starting materials used are commercially available from published sources unless otherwise specified.
Example 1
The embodiment provides a yoghurt drink containing active lactic acid bacteria and low post-acidity, and the yoghurt drink comprises the following raw materials in a formula, wherein the total weight of the yoghurt drink is 1000 g:
Figure BDA0002292697970000051
wherein, the formula of the fermentation base material is as follows by taking the total weight of the fermentation base material as 1000 g:
Figure BDA0002292697970000052
wherein the leaven consists of 0.08g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.02g of lactobacillus rhamnosus.
The embodiment also provides a preparation method of the yogurt drink containing the active lactic acid bacteria and having low post-acidity, which comprises the following steps:
(1) preparing materials: mixing raw milk, white granulated sugar A and polydextrose at 55 ℃ according to the proportion, circulating for 30min, and uniformly mixing to obtain a feed liquid mixture;
(2) degassing: degassing the material liquid mixed material obtained in the step (1) in a degassing tank to reduce the oxygen content in the mixed material, wherein the degassing conditions are as follows: the temperature is 60 ℃, and the pressure is negative pressure of-0.03 MPa;
(3) homogenizing and sterilizing: homogenizing and sterilizing the degassed feed liquid mixed material obtained in the step (2), wherein the primary pressure of homogenization is 18MPa, the secondary pressure of homogenization is 3MPa, the sterilization temperature is 95 ℃, and the sterilization time is 300 s;
(4) fermentation: cooling the homogenized and sterilized material liquid mixed material obtained in the step (3) to 37 ℃, adding a fermenting agent according to the proportion, fermenting for 8 hours, stopping fermentation when the acidity of the mixed material reaches 70 DEG T or the pH value reaches 4.1, and cooling to below 20 ℃ to obtain a fermented milk base;
(5) sugar liquefaction material: mixing white granulated sugar, pectin and water at 55 deg.C, circulating for 30min, uniformly mixing, sterilizing at 95 deg.C for 300s, and cooling to below 20 deg.C to obtain sugar solution mixture;
(6) blending and homogenizing: adding the fermented milk base obtained in the step 4) into the sugar solution mixture obtained in the step 5), fully and uniformly mixing, and homogenizing, wherein the primary pressure of homogenization is 250MPa, and the secondary pressure of homogenization is 50 MPa;
(7) filling: cooling the homogenized yoghourt beverage to below 20 ℃, and then filling the yoghourt beverage into a can to be filled for preparation; filling and sealing are carried out in closed aseptic filling equipment, and the filled yoghourt beverage is refrigerated at the temperature of 2-6 ℃ and then cooked.
Example 2
The embodiment provides a yoghurt drink containing active lactic acid bacteria and low post-acidity, and the yoghurt drink comprises the following raw materials in a formula, wherein the total weight of the yoghurt drink is 1000 g:
Figure BDA0002292697970000061
wherein the sweetener comprises 20g of white granulated sugar B and 0.2g of stevioside;
the formula of the fermentation base material is as follows by taking the total weight of the fermentation base material as 1000 g:
Figure BDA0002292697970000062
Figure BDA0002292697970000071
wherein the leaven consists of 0.3g of lactobacillus bulgaricus, 0.7g of streptococcus thermophilus and 0.1g of lactobacillus rhamnosus.
The embodiment also provides a preparation method of the yogurt drink containing the active lactic acid bacteria and having low post-acidity, which comprises the following steps:
(1) preparing materials: mixing raw milk, white granulated sugar A and polydextrose at 60 ℃ according to the proportion, circulating for 30min, and uniformly mixing to obtain a feed liquid mixture;
(2) degassing: degassing the material liquid mixed material obtained in the step (1) in a degassing tank to reduce the oxygen content in the mixed material, wherein the degassing conditions are as follows: negative pressure at 65 deg.C and-0.07 MPa;
(3) homogenizing and sterilizing: homogenizing and sterilizing the degassed feed liquid mixed material obtained in the step (2), wherein the primary pressure of homogenization is 18MPa, the secondary pressure of homogenization is 3MPa, the sterilization temperature is 95 ℃, and the sterilization time is 300 s;
(4) fermentation: cooling the homogenized and sterilized material liquid mixed material obtained in the step (3) to 37 ℃, adding a fermenting agent according to the proportion, fermenting for 8 hours, stopping fermentation when the acidity of the mixed material reaches 70 DEG T or the pH value reaches 4.1, and cooling to below 20 ℃ to obtain a fermented milk base;
(5) sugar liquefaction material: mixing white granulated sugar, pectin and water at 55 deg.C, circulating for 30min, uniformly mixing, sterilizing at 95 deg.C for 300s, and cooling to below 20 deg.C to obtain sugar solution mixture;
(6) blending and homogenizing: adding the fermented milk base obtained in the step 4) into the sugar solution mixture obtained in the step 5), fully and uniformly mixing, and homogenizing, wherein the primary pressure of homogenization is 200MPa, and the secondary pressure of homogenization is 50 MPa;
(7) filling: cooling the homogenized yoghourt beverage to below 20 ℃, and then filling the yoghourt beverage into a can to be filled for preparation; filling and sealing are carried out in closed aseptic filling equipment, and the filled yoghourt beverage is refrigerated at the temperature of 2-6 ℃ and then cooked.
Comparative example 1
The comparative example provides a yoghourt drink containing active lactic acid bacteria, and the yoghourt drink comprises the following raw materials in percentage by weight of 1000 g:
Figure BDA0002292697970000081
wherein, the formula of the fermentation base material is as follows by taking the total weight of the fermentation base material as 1000 g:
Figure BDA0002292697970000082
wherein the leaven consists of 0.08g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.02g of lactobacillus rhamnosus.
The comparative example also provides a preparation method of the yoghourt drink containing the active lactic acid bacteria, and the steps are the same as those in example 1.
Comparative example 2
The comparative example provides a yoghourt drink containing active lactic acid bacteria, and the yoghourt drink comprises the following raw materials in percentage by weight of 1000 g:
Figure BDA0002292697970000083
wherein, the formula of the fermentation base material is as follows by taking the total weight of the fermentation base material as 1000 g:
Figure BDA0002292697970000084
wherein the leaven consists of 0.08g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.02g of lactobacillus rhamnosus.
The comparative example also provides a preparation method of the yoghourt drink containing the active lactic acid bacteria, and the steps are the same as those in example 1.
Comparative example 3
The comparative example provides a yoghourt drink containing active lactic acid bacteria, and the yoghourt drink comprises the following raw materials in percentage by weight of 1000 g:
Figure BDA0002292697970000091
wherein, the formula of the fermentation base material is as follows by taking the total weight of the fermentation base material as 1000 g:
Figure BDA0002292697970000092
wherein the leaven consists of 0.1g of lactobacillus bulgaricus and 0.1g of streptococcus thermophilus.
The comparative example also provides a preparation method of the yoghourt drink containing the active lactic acid bacteria, and the steps are the same as those in example 1.
Comparative example 4
The comparative example provides a yoghourt drink containing active lactic acid bacteria, and the yoghourt drink comprises the following raw materials in percentage by weight of 1000 g:
Figure BDA0002292697970000093
wherein, the formula of the fermentation base material is as follows by taking the total weight of the fermentation base material as 1000 g:
Figure BDA0002292697970000094
Figure BDA0002292697970000101
wherein the leaven is 0.02g of lactobacillus rhamnosus.
The comparative example also provides a preparation method of the yoghourt drink containing the active lactic acid bacteria, and the steps are the same as those in example 1.
Comparative example 5
The comparative example provides a yoghurt drink containing active lactic acid bacteria and low afteracidity, and the yoghurt drink comprises the following raw materials in a formula, wherein the total weight of the yoghurt drink is 1000 g:
Figure BDA0002292697970000102
wherein, the formula of the fermentation base material is as follows by taking the total weight of the fermentation base material as 1000 g:
Figure BDA0002292697970000103
wherein the leaven consists of 0.08g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.02g of lactobacillus rhamnosus.
The embodiment also provides a preparation method of the yogurt drink containing the active lactic acid bacteria and having low post-acidity, and the steps are the same as those in the embodiment 1.
Comparative example 6
The comparative example provides a yoghurt drink containing active lactic acid bacteria and low afteracidity, and the yoghurt drink comprises the following raw materials in a formula, wherein the total weight of the yoghurt drink is 1000 g:
Figure BDA0002292697970000104
Figure BDA0002292697970000111
wherein, the formula of the fermentation base material is as follows by taking the total weight of the fermentation base material as 1000 g:
Figure BDA0002292697970000112
wherein the leaven consists of 0.08g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.02g of lactobacillus rhamnosus.
The comparative example also provides a preparation method of the yogurt drink containing the active lactic acid bacteria and low in post-acid, and the steps are the same as those in example 1.
Comparative example 7
The comparative example provides a yoghurt drink containing active lactic acid bacteria and low afteracidity, and the yoghurt drink comprises the following raw materials in a formula, wherein the total weight of the yoghurt drink is 1000 g:
Figure BDA0002292697970000113
wherein, the formula of the fermentation base material is as follows by taking the total weight of the fermentation base material as 1000 g:
Figure BDA0002292697970000114
wherein the leaven consists of 0.08g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.02g of lactobacillus rhamnosus.
The comparative example also provides a preparation method of the yogurt drink containing the low post-acid of the active lactic acid bacteria, and the steps are the same as those in example 1.
Comparative example 8
The comparative example provides a yoghurt drink containing active lactic acid bacteria and low afteracidity, and the yoghurt drink comprises the following raw materials in a formula, wherein the total weight of the yoghurt drink is 1000 g:
Figure BDA0002292697970000121
wherein the sweetener comprises 40g of white granulated sugar B and 0.6g of stevioside;
the formula of the fermentation base material is as follows by taking the total weight of the fermentation base material as 1000 g:
Figure BDA0002292697970000122
wherein the leaven consists of 0.3g of lactobacillus bulgaricus, 0.7g of streptococcus thermophilus and 0.1g of lactobacillus rhamnosus.
The comparative example also provides a preparation method of the yogurt drink containing the low post-acid of the active lactic acid bacteria, and the steps are the same as those in example 2.
Comparative example 9
The comparative example provides a yoghurt drink containing active lactic acid bacteria and low afteracidity, and the yoghurt drink comprises the following raw materials in a formula, wherein the total weight of the yoghurt drink is 1000 g:
Figure BDA0002292697970000123
wherein, the formula of the fermentation base material is as follows by taking the total weight of the fermentation base material as 1000 g:
Figure BDA0002292697970000131
wherein the leaven consists of 0.08g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.02g of lactobacillus rhamnosus.
The comparative example also provides a preparation method of the yogurt drink containing the low post-acid of the active lactic acid bacteria, and the steps are the same as those in example 1.
Comparative example 10
The comparative example provides a yoghurt drink containing active lactic acid bacteria and low afteracidity, and the yoghurt drink comprises the following raw materials in a formula, wherein the total weight of the yoghurt drink is 1000 g:
Figure BDA0002292697970000132
wherein, the formula of the fermentation base material is as follows by taking the total weight of the fermentation base material as 1000 g:
Figure BDA0002292697970000133
wherein the leaven consists of 0.08g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.02g of lactobacillus rhamnosus.
The comparative example also provides a preparation method of the yogurt drink containing the active lactic acid bacteria and low in post-acid, and the steps are the same as those in example 1.
Comparative example 11
The comparative example provides a yoghurt drink containing active lactic acid bacteria and low afteracidity, and the yoghurt drink comprises the following raw materials in a formula, wherein the total weight of the yoghurt drink is 1000 g:
fermentation base material: 400 g;
white granulated sugar B: 30g of the total weight of the mixture;
water: the balance (namely supplementing to 1000 g);
wherein, the formula of the fermentation base material is as follows by taking the total weight of the fermentation base material as 1000 g:
Figure BDA0002292697970000141
wherein the leaven consists of 0.08g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.02g of lactobacillus rhamnosus.
The comparative example also provides a preparation method of the yogurt drink containing the low post-acid of the active lactic acid bacteria, and the steps are the same as those in example 1.
Test example 1
The fermentation base materials obtained in the examples 1-2 and the comparative examples 1-4 are subjected to acidity monitoring in the fermentation process, and the time for the acidity to reach 70 DEG T is recorded, and the results are respectively shown in the following table 1, so that the fermentation time can be obviously shortened, the pH value of the milk base is between 4.0 and 4.1 after the milk base is fermented for 8-10 hours, and the yogurt drink can reach a proper sweet-sour ratio without the need of acid adjustment operation in the sugar solution blending stage.
TABLE 1 fermentation time and end-point pH of fermentation base materials
Figure BDA0002292697970000142
Figure BDA0002292697970000151
Test example 2
Viable count detection is carried out on the yogurt drinks obtained in the examples 1-2 and the comparative examples 1-4, and the viable count of the lactic acid bacteria is recorded, and the results are respectively shown in the following table 2.
TABLE 2 viable count of yogurt drink for each regimen
Examples CFU/g
Example 1 2.2×107
Example 2 1.9×107
Comparative example 1 1.1×106
Comparative example 2 1.5×106
Comparative example 3 5.6×105
Comparative example 4 1.5×106
Test example 3
The acidity of the yogurt drinks obtained in examples 1 to 2 and comparative examples 1 to 4 was monitored during the shelf life, and the acidity of the product stored at 2 to 8 ℃ for 28 days was recorded, and the results are shown in table 3 below.
TABLE 3 acidity (° T) of yogurt drinks for each regimen
Examples Example 1 Example 2 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4
1 day 70.5 70.4 72.1 71.8 72.4 72.1
7 days 71.0 70.9 75.1 74.6 79.3 75.1
14 days 72.9 71.5 80.7 81.3 90.7 80.7
21 days 73.0 71.8 88.6 89.0 101.5 87.8
28 days 73.1 72.2 97.8 99.5 108.4 93.5
In conclusion, under the mutual matching and synergistic effect of the protein raw material and the dietary fiber, and by adjusting the adding proportion of lactobacillus gasseri, streptococcus thermophilus and lactobacillus rhamnosus in the leavening agent, the obtained fermentation base material can obviously shorten the fermentation time, the yoghourt drink can reach the proper sour-sweet ratio without the operation of adjusting the acidity in the stage of preparing the sugar solution, the viable count of the lactobacillus of the yoghourt drink is obviously improved, the stability is kept in the shelf life, and the good low-post-acidity is shown.
Test example 4
The yogurt drinks provided in examples 1 to 2 and comparative examples 5 to 11 were subjected to taste and flavor evaluation experiments. Main sensory evaluation items: organization (with or without whey separation, viscosity, fineness, smoothness, etc.), color, taste, acidity, sweetness, flavor, etc. The number of the tested people is 60, the sensory evaluation standard is shown in table 4, and the evaluation result of each yoghourt product is shown in table 5.
TABLE 4 sensory Scoring criteria
Scoring item Scoring criteria Score of
Color Has the special color of the flavored fermented milk 10
Tissue state Good tissue state, fine texture, no whey precipitation, and smoothness 10
Flavor (I) and flavor (II) The special natural fragrance of the yoghourt without peculiar smell 10
Taste of the product Fine, smooth and comfortable 10
Sweetness by acidity Proper sweet and sour proportion 10
Total score --- 50
TABLE 5 organoleptic and flavor evaluation results of yogurt drinks containing active lactic acid bacteria
Figure BDA0002292697970000161
Figure BDA0002292697970000171
Sensory evaluation results show that: the yoghourt drink containing the active lactobacillus prepared in the embodiments 1 and 2 of the invention has smooth and fine mouthfeel, strong milk fragrance and moderate sweet and sour taste.
It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.

Claims (10)

1. The yoghurt drink containing active lactic acid bacteria and low post-acid is characterized in that the yoghurt drink comprises, by taking the total weight of the yoghurt drink as a reference, 30-60 w/w% of fermentation base material, 2-8 w/w% of sweetening agent, 0.1-0.5 w/w% of stabilizing agent and the balance of water;
wherein the fermentation base material comprises 90 w/w% -98 w/w% of raw milk, 1 w/w% -3 w/w% of white granulated sugar A, 1 w/w% -3 w/w% of dietary fiber, 0.1w/w thousandths-0.6 w/w thousandths of protein raw material and 0.2w/w thousandths-1 w/w thousandths of leavening agent by taking the total weight of the fermentation base material as a reference; the leavening agent comprises active lactobacillus.
2. The yogurt drink with active lactic acid bacteria and low post-acid content according to claim 1, wherein the dietary fiber is one or more of polydextrose, resistant dextrin, xylo-oligosaccharide and fructo-oligosaccharide; further preferred is polydextrose.
3. The yogurt drink with low post-acid content and containing active lactic acid bacteria according to claim 1, wherein the protein material is one or more of milk zymolyte, soy protein isolate and yeast extract; further preferred is yeast extract.
4. The yogurt drink with active lactic acid bacteria and low post-acid content according to claim 1, wherein the active lactic acid bacteria is one or more of lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis, bifidobacterium longum, lactobacillus acidophilus and lactobacillus rhamnosus; more preferably, the active lactic acid bacteria consist of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus rhamnosus.
5. The yogurt drink with active lactic acid bacteria and low post-acid content according to claim 4, wherein the weight ratio of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus rhamnosus is 3-5: 5-8: 1.
6. The active lactic acid bacteria-containing and low post acid yogurt drink of claim 1, wherein the sweetener is one or more of white granulated sugar B, glucose, fructose, high fructose syrup, erythritol, mannitol, maltitol, xylitol, isomalt, isomaltulose, lactitol, sorbitol, galacto-oligosaccharides, isomalto-oligosaccharides, polydextrose, fructo-oligosaccharides, xylo-oligosaccharides, soy oligosaccharides, aspartame, acesulfame k, sucralose, stevioside, luo han guo extract, and thaumatin; more preferably, the sweetener is one or more of white granulated sugar B, high fructose corn syrup, sucralose and stevioside.
7. The yogurt drink with active lactic acid bacteria and low post-acid content according to claim 6, wherein the sweetener is added in an amount of 3 w/w% to 6 w/w% based on the total weight of the yogurt drink.
8. The yoghurt drink containing active lactic acid bacteria and low post-acid according to claim 1, wherein the stabilizer comprises one or more of starch, pectin, soybean polysaccharide, gelatin, agar and the like; more preferably, the stabilizer is pectin.
9. The yogurt drink with active lactic acid bacteria and low post-acid content according to claim 8, wherein the stabilizer is added in an amount of 0.2 w/w% to 0.4 w/w% based on the total weight of the yogurt drink.
10. A method for preparing a yoghurt drink containing active lactic acid bacteria and low post-acidity according to any one of claims 1 to 9, comprising the steps of:
1) uniformly mixing raw milk, white granulated sugar A and dietary fiber according to a ratio to obtain a feed liquid mixture; wherein the components are preferably mixed uniformly under the condition of mixing circulation for 20min to 30min at the temperature of 55 ℃ to 60 ℃;
2) degassing the feed liquid mixture obtained in the step 1); among the preferred degassing conditions are: the temperature is 60-70 ℃, and the pressure is negative pressure between-0.03 MPa and-0.07 MPa;
3) homogenizing and sterilizing the degassed feed liquid mixed material obtained in the step 2); wherein the conditions for homogenization are preferably: the homogeneous primary pressure is 17MPa to 18MPa, and the homogeneous secondary pressure is 3MPa to 5 MPa; the sterilization conditions are preferably: the sterilization temperature is 95 +/-5 ℃, and the sterilization time is 300 s;
4) cooling the homogenized and sterilized feed liquid mixed material obtained in the step 3), preferably to 36-39 ℃, adding a leavening agent according to the proportion for fermentation, cooling after fermentation, preferably to below 20 ℃, and obtaining the fermented milk base; wherein the fermentation is preferably carried out for 8h to 10h, and the fermentation is stopped when the acidity of the mixed material reaches 70-80T or the pH value reaches 4.0-4.1;
5) uniformly mixing a sweetening agent, a stabilizing agent and water according to a ratio, sterilizing, and cooling to obtain a sugar solution mixture; wherein the raw materials are preferably uniformly mixed under the condition of mixing circulation for 20min to 30min at the temperature of 55 ℃ to 60 ℃, the sterilization temperature is preferably 95 +/-5 ℃, and the sterilization time is preferably 300 s; preferably to below 20 ℃;
6) uniformly mixing the fermented milk base and the sugar solution mixture, and homogenizing; wherein the homogenizing condition is preferably that the homogenizing primary pressure is 220MPa to 260MPa, and the homogenizing secondary pressure is 4MPa to 6 MPa;
7) cooling the homogenized material obtained in the step 6), preferably to below 20 ℃, cooling and filling, preferably refrigerating and post-ripening at the temperature of 2-6 ℃ after filling, and obtaining the yoghurt drink containing the active lactic acid bacteria and low post-acidity.
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