CN114568506A - Double-fermentation lactic acid bacteria beverage and preparation method thereof - Google Patents

Double-fermentation lactic acid bacteria beverage and preparation method thereof Download PDF

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Publication number
CN114568506A
CN114568506A CN202011383751.8A CN202011383751A CN114568506A CN 114568506 A CN114568506 A CN 114568506A CN 202011383751 A CN202011383751 A CN 202011383751A CN 114568506 A CN114568506 A CN 114568506A
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lactobacillus
tea
fermented
lactic acid
parts
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刘斌
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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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • 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
    • 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
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/166—Addition of, or treatment with, enzymes or microorganisms
    • 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
    • A23V2400/125—Casei
    • 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
    • A23V2400/143—Fermentum
    • 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
    • A23V2400/145—Gasseri
    • 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
    • A23V2400/147—Helveticus
    • 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
    • A23V2400/157—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
    • A23V2400/11—Lactobacillus
    • A23V2400/165—Paracasei
    • 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
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/173—Reuteri
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/181—Salivarius
    • 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
    • A23V2400/513—Adolescentes
    • 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
    • A23V2400/515—Animalis
    • 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
    • A23V2400/517—Bifidum
    • 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
    • A23V2400/519—Breve
    • 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
    • A23V2400/529—Infantis
    • 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)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention provides a double-fermentation lactic acid bacteria beverage which comprises water and the following raw materials in parts by weight: 2.2-5.0 parts of skimmed milk powder, 3-15 parts of sweetening agent, 0.6-1.5 parts of fermented tea, 0.03-0.5 part of acidity regulator, 0.5-5 parts of fruit juice or fruit pulp, 0.1-1 part of stabilizer and 0.0001-0.01 part of lactobacillus powder. The inventor finds that the fermented tea can keep the number of viable bacteria of the lactobacillus beverage stable or improved in shelf life; meanwhile, the final lactobacillus beverage has good taste and no astringent taste by combining the specific addition amount of the fermented tea and the specific addition amount of the fruit juice and fruit pulp; meanwhile, the fermented tea is combined with fermented milk, so that the dual-fermented lactobacillus beverage provided by the invention has good stability. The product of the invention has higher viable count, fresh and cool taste, harmonious flavor and natural and rich flavor.

Description

Double-fermented lactic acid bacteria beverage and preparation method thereof
Technical Field
The invention relates to the technical field of food, in particular to a dual-fermentation lactic acid bacteria beverage and a preparation method thereof.
Background
The active lactobacillus beverage is prepared by blending fermented milk and sugar solution, is sour and sweet in taste, fresh and delicious, contains active lactobacillus which can adjust intestinal flora, enhance immunity, reduce cholesterol and the like, and is favored by consumers in recent years.
The tea beverage has the characteristics of naturalness, nutrition, health care and thirst quenching, and the nutritional ingredients contained in the tea beverage are very rich. The fermented tea beverage takes tea water as a main matrix, some nutrient substances are added into the tea water, and the tea water is subjected to deep benign physiological and biochemical changes through the metabolic action of the nutrient substances, so that the quality of the tea is improved. After the tea water is subjected to microbial fermentation, a plurality of active ingredients such as microbial metabolic active substances, microbial thalli and the like can be added, and the quality is greatly improved. At present, the Kangpu tea is developed rapidly in markets such as Europe and America, belongs to fermented tea drinks, is rich in active probiotics, organic acid, tea polyphenol, organic caffeine, B vitamins, antioxidants and amino acids, has delicious taste, can provide natural energy for human bodies, strengthens digestion health and balances body functions.
Substances such as tea polyphenol, caffeine and the like in tea are easy to stratify, precipitate and become turbid after cooling, and the direct interaction of the polyphenol substances and proteins may influence the stability of the product in the shelf life. And the stability is a key index for measuring the quality of the product. The commercial fermented tea is generally prepared by adding acetic acid bacteria, saccharomycetes, lactic acid bacteria and the like for fermentation, is sour and astringent in taste, has large stimulation to throat, is not good in flavor, and has strong unpleasant feeling after being drunk.
Therefore, it is an object of the present invention to develop a lactic acid bacteria beverage that complements the characteristic flavors of fermented milk and fermented tea and has good stability.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a dual fermented lactic acid bacteria beverage, which can increase the number of beneficial bacteria in the shelf life and has good stability and taste.
The invention provides a double-fermentation lactic acid bacteria beverage which comprises water and the following raw materials in parts by weight:
2.2-5.0 parts of skimmed milk powder, 3-15 parts of sweetening agent, 0.6-1.5 parts of fermented tea, 0.03-0.5 part of acidity regulator, 0.5-5 parts of fruit juice or fruit pulp, 0.1-1 part of stabilizer and 0.0001-0.01 part of lactobacillus powder.
Preferably, the fermented tea is prepared by the following method:
a) mixing tea with water, extracting, filtering, and centrifuging to obtain supernatant;
b) and melting the supernatant, sterilizing, cooling, inoculating and fermenting to obtain the fermented tea.
Preferably, the mass ratio of the tea to the water in the step a) is 1: 100-1: 90, respectively; the tea comprises one or more of green tea, black tea, Pu' er tea, oolong tea, white tea, black tea and yellow tea;
the extraction temperature is 90-95 ℃; the extraction time is 10-15 min; the centrifugal rotating speed is 3000-4000 rpm; the centrifugation time is 10-20 min.
Preferably, the step b) further comprises adding one or more of a nitrogen source, a carbon source, vitamins and trace elements into the supernatant;
the carbon source is selected from one or more of glucose, fructose, white granulated sugar and oligosaccharide; the nitrogen source is selected from one or more of peptone, beef extract, yeast extract, corn steep liquor, amino acid and inorganic nitrogen.
Preferably, the material melting time in the step b) is 15-20 min; the sterilization temperature is 93-97 ℃; the sterilization time is 250-350 s; cooling to 36-38 ℃; the fermentation temperature is 25-43 ℃; the fermentation time is 28-32 h; the pH value of the fermentation end point is 3.5-4.0; the inoculated strains of the fermented tea are as follows: one or more of lactobacillus casei, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus rhamnosus, lactobacillus helveticus, lactobacillus paracasei, lactobacillus salivarius, lactobacillus formaticus, lactobacillus fermentum, lactobacillus reuteri, bifidobacterium longum, bifidobacterium animalis, bifidobacterium infantis, bifidobacterium breve, bifidobacterium adolescentis, lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, lactococcus lactis diacetyl subspecies and bifidobacterium bifidum.
Preferably, the sweetener is one or more of white granulated sugar, glucose, crystalline fructose, high fructose corn syrup, xylose, xylitol, erythritol, maltose, maltitol, sucralose, acesulfame potassium, stevioside and momordica grosvenori;
the raw materials of the fruit juice or fruit pulp comprise one or more of apple, orange, lemon, grapefruit, peach, pear, strawberry, banana, lychee, blueberry, raspberry, grape, mango, passion fruit, pineapple, watermelon, pomegranate and honeydew melon;
the stabilizer is one or more of soluble soybean polysaccharide, pectin, carrageenan, locust bean gum, arabic gum, sodium alginate, xanthan gum, gellan gum, guar gum, microcrystalline cellulose, carboxymethyl cellulose and modified starch;
the acidity regulator comprises one or more of lactic acid, citric acid, sodium citrate and malic acid;
the lactobacillus powder comprises one or more of lactobacillus casei, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus rhamnosus, lactobacillus helveticus, lactobacillus paracasei, lactobacillus salivarius, lactobacillus formaticus, lactobacillus fermentum, lactobacillus reuteri, bifidobacterium longum, bifidobacterium animalis, bifidobacterium infantis, bifidobacterium breve, bifidobacterium adolescentis, lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, lactococcus lactis diacetyl subspecies and bifidobacterium bifidum.
Preferably, the stabilizer is a combination of soybean polysaccharide and pectin; based on the weight of the dual-fermentation lactobacillus beverage, the weight percentage of the soybean polysaccharide is 0.1 to 0.6 percent, and the weight percentage of the pectin is 0.01 to 0.2 percent;
the fruit juice or jam is green kumquat raw juice, concentrated orange juice and lemon raw juice; the weight ratio of the green kumquat raw juice to the concentrated orange juice to the lemon raw juice is (0.1-2): (0.1-1): (0.1 to 0.5);
the lactobacillus powder is lactobacillus paracasei, and the lactobacillus paracasei accounts for 0.001-0.01 percent of the weight of the double-fermentation lactobacillus beverage.
The invention provides a preparation method of a dual-fermentation lactic acid bacteria beverage in any one of the technical schemes, which comprises the following steps:
A) mixing skimmed milk powder and sweetener, melting, homogenizing, browning, cooling, inoculating lactobacillus powder, and fermenting to obtain fermented milk;
preparing fermented tea;
mixing water, fruit juice or fruit pulp, sweetener, stabilizer and acidity regulator, and sterilizing to obtain sugar solution;
B) mixing fermented milk, fermented tea and sugar solution, homogenizing, and packaging.
Preferably, the temperature of the material melting in the step A) is 45-50 ℃; the material melting time is 15-20 min; the pressure of the two-stage homogenization is 30bar, and the total pressure of the homogenization is 150 bar; the homogenizing temperature is 63-68 ℃; the browning temperature is 90-95 ℃; the browning time is 180-210 min; cooling to 36-38 ℃ after browning; the fermentation time is 72-90 h; stopping fermentation when the acidity reaches 180-200 DEG T;
the sterilization temperature is 95 ℃; the sterilization time is 300 s.
Preferably, the mixing in the step B) is to ensure that the acidity of the base material reaches 50-55 DEG T after mixing; the pressure for the two-stage homogenization was 30bar, and the total pressure for homogenization was 180 bar.
Compared with the prior art, the invention provides a double-fermentation lactic acid bacteria beverage which comprises water and the following raw materials in parts by weight: 2.2-5.0 parts of skimmed milk powder, 3-15 parts of sweetening agent, 0.6-1.5 parts of fermented tea, 0.03-0.5 part of acidity regulator, 0.5-5 parts of fruit juice or fruit pulp, 0.1-1 part of stabilizer and 0.0001-0.01 part of lactobacillus powder. The inventor finds that the fermented tea can keep the number of viable bacteria of the lactobacillus beverage stable or improved in shelf life; meanwhile, the final lactobacillus beverage has good taste and no astringent taste by combining the specific addition amount of the fermented tea and the specific addition amount of the fruit juice and fruit pulp; meanwhile, the fermented tea is combined with fermented milk, so that the dual-fermented lactobacillus beverage provided by the invention has good stability. The product of the invention has higher viable count, fresh and cool taste, harmonious flavor and natural and rich flavor.
Detailed Description
The invention provides a double-fermentation lactic acid bacteria beverage and a preparation method thereof, and a person skilled in the art can use the contents for reference and appropriately improve the process parameters to realize the double-fermentation lactic acid bacteria beverage. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention provides a double-fermentation lactic acid bacteria beverage which comprises water and the following raw materials in parts by weight:
2.2-5.0 parts of skimmed milk powder, 3-15 parts of sweetening agent, 0.6-1.5 parts of fermented tea, 0.03-0.5 part of acidity regulator, 0.5-5 parts of fruit juice or fruit pulp, 0.1-1 part of stabilizer and 0.0001-0.01 part of lactobacillus powder.
The raw materials in the weight parts are equivalent to the weight percentage if the total amount is 100.
The double-fermented lactic acid bacteria beverage provided by the invention comprises 0.6-1.5 parts by weight of fermented tea, preferably 0.7-1.4 parts by weight of fermented tea,
the fermented tea in the application refers to fermented tea, in particular to post-fermented tea. The post-fermented tea is prepared by fermenting tea with microorganisms under appropriate conditions of moisture, temperature and the like.
The tea referred to in this application is shrub or small tree of the family Theaceae, with the academic name: camellia sinensis (L.) O.Ktze. The tea variety is not limited, and may be any of the tea varieties cultivated worldwide, and may be tea leaves or stems, preferably tea leaves. The tea may be fresh tea leaf, or picked fresh tea leaf, and can be frozen and refrigerated for reuse, or tea processed by conventional pan-frying or fermentation, such as green tea, black tea, oolong tea, white tea, yellow tea, black tea, decocted tea, baked tea, YULU tea, GUANCHA, and ground tea. Preferably, the tea comprises one or more of green tea, black tea, pu' er tea, oolong tea, white tea, dark tea and yellow tea. The tea leaves can also be processed tea powder with certain particle size, such as tea powder processed by cutting, crushing, grinding, ultrasonic crushing, superfine crushing, low-temperature crushing, freeze-drying and crushing, and the particle size of the tea powder is not limited.
In one aspect of the invention, the product can be applied directly to the fermented food product and can also participate in the fermentation process of the food product.
The preparation method of the fermented tea comprises the following steps: mixing tea with water, extracting, filtering, and centrifuging to obtain supernatant.
The tea and pure water are mixed, dissolved and stirred, and the preferred mass ratio of the tea to the water is 1: 100-1: 90, respectively; preferably 1:100 to 1: 95. Wherein the tea can be the tea of the single variety or the mixture of 2 or more than 2 kinds of tea. The tea can be crushed according to the actual requirement. Preferably, the powder is crushed to 40-100 meshes. If fresh tea leaves or complete dry tea leaves are adopted, the fermentation can be carried out after the treatment by adopting a known tea extraction method.
The extraction temperature is preferably 90-95 ℃; more preferably 92-95 ℃; the extraction time is preferably 10-15 min; more preferably 10 to 13 min. The filtration of the invention is preferably as follows: the tea residue was filtered off with 300 mesh nylon gauze.
The centrifugal rotating speed is preferably 3000-4000 rpm; more preferably 3200 to 3800 rpm; most preferably 3500-3600 rpm; the time for centrifugation is preferably 10-20 min; more preferably 12-18 min; most preferably 14-16 min.
And then, melting the supernatant, sterilizing, cooling, inoculating and fermenting to obtain the fermented tea.
The invention preferably also comprises adding one or more of nitrogen source, carbon source, vitamin and microelement into the supernatant;
the carbon source is selected from one or more of glucose, fructose, white granulated sugar and oligosaccharide; the invention preferably adds 0.01-1 wt% of glucose, more preferably 0.03-0.06 wt% of glucose. The nitrogen source is selected from one or more of peptone, beef extract, yeast extract, corn steep liquor, amino acid and inorganic nitrogen.
The material melting time is preferably 15-20 min; the temperature of the material melting is 45-50 ℃.
Sterilizing after material melting, wherein the sterilizing temperature is preferably 93-97 ℃; more preferably 94-96 ℃; most preferably 95 ℃; the sterilization time is preferably 250-350 s; more preferably 300 to 320 seconds.
And cooling the sterilized tea supernatant to 36-38 ℃.
Then, inoculation is carried out, specifically: adding the strain into the tea supernatant under aseptic condition, stirring, and fermenting.
The stirring time is 20-30 min; the fermentation temperature is 36-38 ℃; the fermentation time is 28-32 h; the pH value of the fermentation end point is preferably 3.5-4.0; more preferably 3.8; namely stopping fermentation when the pH value of the fermentation solution is reached. Cooling to below 10 deg.C.
The bacteria inoculated in the fermented tea of the invention are the following strains: one or more of lactobacillus casei, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus rhamnosus, lactobacillus helveticus, lactobacillus paracasei, lactobacillus salivarius, lactobacillus formaticus, lactobacillus fermentum, lactobacillus reuteri, bifidobacterium longum, bifidobacterium animalis, bifidobacterium infantis, bifidobacterium breve, bifidobacterium adolescentis, lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, lactococcus lactis diacetyl subspecies and bifidobacterium bifidum. More preferably Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus lactis subsp.
The amount of the inoculum is preferably specified as:
the weight percentage content of the plant lactobacillus is 0.0001 percent to 0.001 percent, the acidophilic lactobacillus is 0.00005 percent to 0.001 percent, the lactococcus lactis subspecies lactis is 0.00005 percent to 0.001 percent.
The dual-fermentation lactic acid bacteria beverage provided by the invention comprises 72-93 parts by weight of water.
The double-fermented lactic acid bacteria beverage provided by the invention comprises 2.2-5.0 parts by weight of skimmed milk powder; preferably 2.3 to 4.8 parts by weight; more preferably 2.3 to 4.5 parts by weight; most preferably 2.3 to 4.2 parts by weight.
The definition of the skimmed milk powder is not limited in the present invention, and those skilled in the art can know the skimmed milk powder, and the skimmed milk powder is not limited in the present invention and can be obtained from commercial sources.
The double-fermented lactic acid bacteria beverage provided by the invention comprises 3-15 parts by weight of a sweetening agent; preferably 4 to 13 parts by weight; more preferably 5 to 12 parts by weight.
One or more of white granulated sugar, glucose, crystalline fructose, high fructose corn syrup, xylose, xylitol, erythritol, maltose, maltitol, sucralose, acesulfame potassium, stevioside and momordica grosvenori serving as sweeteners; the present invention is not limited in its origin, and may be commercially available.
The dual-fermentation lactic acid bacteria beverage provided by the invention comprises 0.03-0.5 part by weight of acidity regulator; preferably 0.03 to 0.4 parts by weight; more preferably 0.03 to 0.3 parts by weight; most preferably 0.03 to 0.2 parts by weight.
The acidity regulator comprises one or more of lactic acid, citric acid, sodium citrate and malic acid; the present invention is not limited in its origin, and may be commercially available.
The double-fermentation lactic acid bacteria beverage provided by the invention comprises 0.5-5 parts by weight of fruit juice or fruit pulp; preferably 0.8-4 parts by weight of fruit juice or fruit pulp; more preferably 1 to 3 parts by weight; specifically, it may be 1 part by weight, 1.5 parts by weight, 2 parts by weight or 3 parts by weight; or a point value between any of the above.
The raw material of the fruit juice or fruit pulp comprises one or more of apple, orange, tangerine, lemon, grapefruit, peach, pear, strawberry, banana, lychee, blueberry, raspberry, grape, mango, passion fruit, pineapple, watermelon, pomegranate and honeydew melon. The method for preparing the fruit juice or the fruit pulp is not limited in the invention, and the fruit juice or the fruit pulp can be obtained by juicing or other methods known by persons skilled in the art.
In some preferred embodiments of the invention, the juice or jam is selected from the group consisting of kumquat raw juice, concentrated orange juice, and lemon puree; the weight ratio of the green kumquat raw juice to the concentrated orange juice to the lemon raw juice is preferably (0.1-2): (0.1-1): (0.1 to 0.5); more preferably (0.3 to 1.5): (0.2-0.8): (0.2-0.4).
The double-fermentation lactic acid bacteria beverage provided by the invention comprises 0.1-1 part by weight of a stabilizer; preferably 0.2 to 0.9 parts by weight; more preferably 0.3 to 0.8 parts by weight.
The stabilizer is one or more of soluble soybean polysaccharide, pectin, carrageenan, locust bean gum, arabic gum, sodium alginate, xanthan gum, gellan gum, guar gum, microcrystalline cellulose, carboxymethyl cellulose and modified starch; the present invention is not limited in its origin, and may be commercially available.
In some of the preferred embodiments of the present invention, the stabilizer is preferably a combination of soy polysaccharide and pectin; based on the weight of the double-fermentation lactobacillus beverage, the weight percentage content of the soybean polysaccharide is preferably 0.1-0.6%, more preferably 0.2-0.5%, and the weight percentage content of the pectin is preferably 0.01-0.2%; more preferably 0.02% to 0.1%.
The double-fermentation lactobacillus beverage provided by the invention comprises 0.0001-0.01 part by weight of lactobacillus powder; preferably 0.001 to 0.005 part by weight;
the lactobacillus powder is used for preparing fermented milk.
The lactobacillus powder preferably comprises one or more of lactobacillus casei, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus rhamnosus, lactobacillus helveticus, lactobacillus paracasei, lactobacillus salivarius, lactobacillus formaticus, lactobacillus fermentum, lactobacillus reuteri, bifidobacterium longum, bifidobacterium animalis, bifidobacterium infantis, bifidobacterium breve, bifidobacterium adolescentis, lactobacillus lactis subsp.
In some of the preferred embodiments of the present invention,
the lactobacillus powder is lactobacillus paracasei, and the lactobacillus paracasei accounts for 0.001-0.01 percent of the weight of the double-fermentation lactobacillus beverage.
The invention provides a double-fermentation lactic acid bacteria beverage which comprises water and the following raw materials in parts by weight: 2.2-5.0 parts of skimmed milk powder, 3-15 parts of sweetening agent, 0.6-1.5 parts of fermented tea, 0.03-0.5 part of acidity regulator, 0.5-5 parts of fruit juice or fruit pulp, 0.1-1 part of stabilizer and 0.0001-0.01 part of lactobacillus powder. The inventor finds that the fermented tea can keep the number of viable bacteria of the lactobacillus beverage stable or improved in shelf life; meanwhile, the final lactobacillus beverage has good taste and no astringent taste by combining the specific addition amount of the fermented tea and the specific addition amount of the fruit juice and fruit pulp; meanwhile, the fermented tea is combined with fermented milk, so that the dual-fermented lactobacillus beverage provided by the invention has good stability. The product of the invention has higher viable count, fresh and cool taste, harmonious flavor and natural and rich flavor.
The invention provides a preparation method of a dual-fermentation lactic acid bacteria beverage in any one of the technical schemes, which comprises the following steps:
A) mixing skimmed milk powder and sweetener, melting, homogenizing, browning, cooling, inoculating lactobacillus powder, and fermenting to obtain fermented milk;
preparing fermented tea;
mixing water, fruit juice or fruit pulp, sweetener, stabilizer and acidity regulator, and sterilizing to obtain sugar solution;
B) mixing fermented milk, fermented tea and sugar solution, homogenizing, and packaging.
The preparation method of the double-fermentation lactic acid bacteria beverage provided by the invention comprises the steps of preparing fermented milk, fermented tea and sugar liquid.
Specifically, the method comprises the steps of mixing skimmed milk powder and a sweetening agent, melting, homogenizing, browning, cooling, inoculating lactobacillus powder, and fermenting to obtain the fermented milk.
The invention has been clearly described with respect to the above specific components and ratios, and will not be described herein again.
Mixing skimmed milk powder and sweetener, and melting. Preferably skimmed milk powder and reducing sugar; the reducing sugar comprises one of glucose, fructose, galactose, xylose and ribose.
The means for mixing is not limited in the present invention and may be a dosage tank as is well known to those skilled in the art. The temperature of the material melting is preferably 45-50 ℃; the material melting time is preferably 15-20 min; and (5) finishing material melting, and standing and hydrating for 30-40 min.
After material melting, homogenizing the reconstituted milk, wherein the pressure of the two-stage homogenization is 30, and the total pressure of the homogenization is 150 bar; the temperature for homogenizing is 63-68 ℃.
Carrying out heat preservation browning on the homogenized reduced milk, wherein the temperature of the browning is preferably 90-95 ℃; more preferably 92-95 ℃; the browning time is 180-210 min.
And cooling the browned reduction milk to 36-38 ℃.
Adding the strain into the reduced milk under the aseptic condition, stirring for 20-30 min, fermenting for 72-90 h, stopping fermentation when the acidity reaches 180-200 DEG T, demulsifying, and cooling to below 10 ℃ for later use.
The preparation process of the fermented tea is clearly described above, and the detailed description is omitted.
Mixing water, fruit juice or fruit pulp, sweetener, stabilizer and acidity regulator, and sterilizing to obtain sugar solution.
The invention has been described clearly about the above specific components and proportions, and will not be described herein again.
First mixing water, fruit juice or pulp, sweetener, stabilizer and acidity regulator, the invention is not limited to the specific mixing mode, and the technicians in this field can be familiar with the mixing mode; preferably, the solution is obtained by dissolving the components with stirring in a high-speed stirrer.
The fruit juice or pulp, sweetener, stabilizer and acidity regulator according to the invention are preferably added through a sieve.
And sterilizing the dissolved solution to obtain sugar solution.
The sterilization temperature of the invention is preferably 95 ℃; the sterilization time is 300 s.
Refrigerating the sugar solution to below 10 deg.C for use.
Mixing the fermented milk, the fermented tea and the sugar solution, homogenizing and filling to obtain the double-fermented lactobacillus beverage.
The method comprises the steps of mixing fermented milk, fermented tea and sugar liquor in proportion to obtain feed liquid; the acidity of the base material reaches 50-55 DEG T.
The mixing proportion of the fermented milk, the fermented tea and the sugar solution is the proportion, and the inventor does not give any details.
Homogenizing the feed liquid, cooling to below 10 deg.C, and aseptically packaging. The pressure of the two-stage homogenization is 30, and the total homogenization pressure is 180 bar.
The invention combines fermented milk with fermented tea produced by a specific process, and the sugar-reducing active lactobacillus beverage is prepared by screening and optimizing fruit juice and a stabilizer and finally blending. The product combines the characteristic flavors of the fermented milk and the fermented tea, has the unique fragrance of the fruit juice, and brings a brand new sensory experience to consumers. The product also meets the ever-increasing health appeal of consumers. The product is obviously different from the similar beverage sold in the market. The product prepared by the method has no fat, no essence and low sugar content, and has fresh and delicious taste, harmonious flavor and natural and strong flavor; the viable count can reach 10 in shelf life8CFU/mL and has good stability.
The invention is further illustrated by the following examples: in all examples and comparative examples of the present invention, "%" and "% o" are given by mass.
Example 1A double fermented lactic acid bacteria beverage and a method for preparing the same
First, raw material formula (in 1000 g)
Fermented milk: 190g of
Fermenting tea: 10g
White granulated sugar: 10g
Crystalline fructose: 45g of
Soybean polysaccharide: 4g of
Pectin: 0.25g
Sucralose: 0.06g
Green kumquat raw juice: 8g
Lemon raw juice: 2g
Concentrating orange juice: 5g
Sodium citrate: 0.5g
Citric acid: 0.4g
Supplementing pure water to: 1000g
Wherein the fermented milk (1000 g)
125g of skimmed milk powder, 20g of anhydrous glucose and 0.1g of lactobacillus paracasei, and the balance is 1000g by pure water.
Wherein the fermented tea (in 1000 g)
10g of black tea, 50g of glucose, 0.2g of lactobacillus plantarum, 0.1g of lactobacillus acidophilus and 0.1g of lactococcus lactis subspecies lactis, and the weight of the black tea is supplemented to 1000g by pure water.
Second, the dual fermented lactic acid bacteria beverage of the present example was prepared in the following manner
1. Preparation of fermented milk
(1) Adding the ingredient RO water into a blending tank, heating to 45-50 ℃, dry-mixing the skimmed milk powder and the glucose, adding into a material melting tank, stirring for 15-20 min, finishing melting, and standing for hydration for 30-40 min.
(2) Homogenizing the reconstituted milk at 30/150bar and 63-68 ℃.
(3) And (3) performing heat preservation browning on the homogenized reconstituted milk at the temperature of 95 ℃ for 180-210 min.
(4) The reduced milk after browning is cooled to 36-38 ℃.
(5) Adding lactobacillus paracasei into the reconstituted milk under aseptic conditions, stirring for 20-30 min, fermenting for 72-90 h, stopping fermentation when the acidity reaches 190 DEG T, demulsifying, and cooling to below 10 ℃ for later use.
2. Preparation of fermented tea
(1) The tea juice is extracted according to the condition that the weight ratio of the black tea to the water is 1:100, the extraction temperature is 95 ℃ and the extraction time is 10 minutes.
(2) Filtering 300-mesh nylon gauze to remove tea residue;
(3) centrifuging at 3500RPM for 15min, and collecting supernatant.
(4) Adding glucose into the supernatant, stirring for 15-20 min, and melting.
(5) Sterilizing at 95 + -2 deg.C for 300 s.
(6) And cooling the sterilized tea supernatant to 36-38 ℃.
(7) Adding the strain into the tea supernatant under aseptic conditions, stirring for 20-30 min, fermenting for 28-32 h, stopping fermentation when the pH reaches 3.8, and cooling to below 10 ℃ for later use.
3. Preparation of sugar solution
(1) Adding the ingredients RO water into a mixing tank, heating to 55-60 ℃, alternately and slowly adding white granulated sugar, crystalline fructose, sucralose, kumquat raw juice, concentrated orange juice, lemon raw juice, soluble soybean polysaccharide, pectin, citric acid and sodium citrate through a screen under the condition of stirring the ingredients with water, and stirring and dissolving uniformly by using a high-speed stirrer.
(2) Sterilizing the dissolved sugar solution at 95 deg.C for 300 s.
(3) Refrigerating the sugar solution to below 10 deg.C for use.
4. Blending
(1) And mixing the fermented milk, the fermented tea and the sugar solution according to a certain proportion to ensure that the acidity of the base material reaches 50-55 DEG T.
(2) The feed solution was homogenized at 30/180bar pressure.
(3) Cooling to below 10 deg.C, and aseptic packaging.
Example 2A Dual fermented lactic acid bacteria beverage and a method for preparing the same
First, raw material formula (in 1000 g)
Fermented milk: 250g
Fermenting tea: 13g of
White granulated sugar: 10g
Crystalline fructose: 45g of
Soybean polysaccharide: 4.5g
Pectin: 0.5g
Sucralose: 0.06g
Green kumquat raw juice: 8g
Lemon raw juice: 2g
Concentrating orange juice: 5g
Sodium citrate: 0.5g
Citric acid: 0.2g
Supplementing pure water to: 1000g
Wherein the fermented milk (1000 g)
125g of skimmed milk powder, 20g of anhydrous glucose and 0.1g of lactobacillus paracasei, and the balance is 1000g by pure water.
Wherein the fermented tea (in 1000 g)
10g of black tea, 50g of glucose, 0.2g of lactobacillus plantarum, 0.1g of lactobacillus acidophilus and 0.1g of lactococcus lactis subspecies lactis, and the weight of the black tea is supplemented to 1000g by pure water.
Second, the manufacturing method is the same as that of example 1
Example 3A Dual fermented lactic acid bacteria beverage and a method for preparing the same
First, raw material formula (in 1000 g)
Fermented milk: 190g of
Fermenting tea: 10g
Crystalline fructose: 49g
Soybean polysaccharide: 5g
Pectin: 0.25g
Sucralose: 0.07g
Green kumquat raw juice: 8g
Lemon raw juice: 2g
Concentrating orange juice: 5g
Sodium citrate: 0.5g
Citric acid: 0.4g
Supplementing pure water to: 1000g
Wherein the fermented milk (1000 g)
125g of skimmed milk powder, 20g of anhydrous glucose and 0.1g of lactobacillus paracasei, and the balance is 1000g by pure water.
Wherein the fermented tea (in 1000 g)
10g of black tea, 50g of glucose, 0.2g of lactobacillus plantarum, 0.1g of lactobacillus acidophilus and 0.1g of lactococcus lactis subspecies lactis, and the weight of the black tea is supplemented to 1000g by pure water.
Second, the manufacturing method is the same as that of example 1
Comparative example 1 double fermented lactic acid bacteria beverage and preparation method thereof
First, raw material formula (in 1000 g)
Fermented milk: 190g of
Fermenting tea: 10g
White granulated sugar: 10g
Crystalline fructose: 45g of
Soybean polysaccharide: 4g
Pectin: 0.25g
Sucralose: 0.06g
Green kumquat raw juice: 8g
Lemon raw juice: 2g
Concentrating orange juice: 5g
Sodium citrate: 0.5g
Citric acid: 0.4g
Supplementing pure water to: 1000g
Wherein the fermented milk (1000 g)
125g of skimmed milk powder, 20g of anhydrous glucose and 0.1g of lactobacillus paracasei, and the balance is 1000g by pure water.
Wherein the fermented tea (in 1000 g)
10g of black tea, 50g of glucose, 0.1g of acetobacter, 0.1g of microzyme and 0.2g of lactobacillus plantarum, and the weight of the black tea is supplemented to 1000g by pure water.
Second, the dual fermented lactic acid bacteria beverage of the present example was prepared in the following manner
1. Preparation of fermented milk
(1) Adding the ingredient RO water into a blending tank, heating to 45-50 ℃, dry-mixing the skimmed milk powder and the glucose, adding into a material melting tank, stirring for 15-20 min, finishing melting, and standing for hydration for 30-40 min.
(2) Homogenizing the reconstituted milk at 30/150bar and 63-68 ℃.
(3) And (3) performing heat preservation browning on the homogenized reconstituted milk at the temperature of 95 ℃ for 180-210 min.
(4) And cooling the browned reduction milk to 36-38 ℃.
(5) Adding lactobacillus paracasei into the reconstituted milk under aseptic conditions, stirring for 20-30 min, fermenting for 72-90 h, stopping fermentation when the acidity reaches 190 DEG T, demulsifying, and cooling to below 10 ℃ for later use.
2. Preparation of fermented tea
(1) The tea juice is extracted according to the condition that the weight ratio of the black tea to the water is 1:100, the extraction temperature is 95 ℃ and the extraction time is 10 minutes.
(2) Filtering 300-mesh nylon gauze to remove tea residue;
(3) centrifuging at 3500RPM for 15min, and collecting supernatant.
(4) Adding glucose into the supernatant, stirring for 15-20 min, and melting.
(5) Sterilizing at 95 + -2 deg.C for 300 s.
(6) And cooling the sterilized tea supernatant to 30-32 ℃.
(7) Adding the strain into the tea supernatant under aseptic conditions, stirring for 20-30 min, fermenting for 58-64 h, stopping fermentation when the pH reaches 3.0, and cooling to below 10 ℃ for later use.
3. Preparation of sugar solution
(1) Adding the ingredients RO water into a mixing tank, heating to 55-60 ℃, alternately and slowly adding white granulated sugar, crystalline fructose, sucralose, kumquat raw juice, concentrated orange juice, lemon raw juice, soluble soybean polysaccharide, pectin, citric acid and sodium citrate through a screen in the state of stirring the ingredients with water, and stirring and dissolving uniformly by using a high-speed stirrer.
(2) Sterilizing the dissolved sugar solution at 95 deg.C for 300 s.
(3) Refrigerating the sugar solution to below 10 deg.C for use.
4. Blending
(1) And mixing the fermented milk, the fermented tea and the sugar solution according to a certain proportion to ensure that the acidity of the base material reaches 50-55 DEG T.
(2) The feed solution was homogenized at 30/180bar pressure.
(3) Cooling to below 10 deg.C, and aseptic packaging.
Comparative example 2 double fermented lactic acid bacteria beverage and preparation method thereof
First, raw material formula (in 1000 g)
Fermented milk: 190g of
Fermenting tea: 10g
White granulated sugar: 10g
Crystalline fructose: 45g of
Soybean polysaccharide: 0.8g
Pectin: 0.3g
Sucralose: 0.06g
Green kumquat raw juice: 8g
Lemon raw juice: 2g
Concentrating orange juice: 5g
Sodium citrate: 0.5g
Citric acid: 0.4g
Supplementing pure water to: 1000g
Wherein the fermented milk (1000 g)
125g of skimmed milk powder, 20g of anhydrous glucose and 0.1g of lactobacillus paracasei, and the balance is 1000g by pure water.
Wherein the fermented tea (in 1000 g)
10g of black tea, 50g of glucose, 0.2g of lactobacillus plantarum, 0.1g of lactobacillus acidophilus and 0.1g of lactococcus lactis subspecies lactis, and the weight of the black tea is supplemented to 1000g by pure water.
Second, the manufacturing method is the same as that of example 1
Comparative example 3 double-fermented lactic acid bacteria beverage and preparation method thereof
First, raw material formula (in 1000 g)
Fermented milk: 190g of
Fermenting tea: 10g
White granulated sugar: 10g
Crystalline fructose: 45g of
Soybean polysaccharide: 2g
Pectin: 3g
Sucralose: 0.06g
Green kumquat raw juice: 8g
Lemon raw juice: 2g
Concentrating orange juice: 5g
Sodium citrate: 0.5g
Citric acid: 2.1g
Supplementing pure water to: 1000g
Wherein the fermented milk (1000 g)
125g of skimmed milk powder, 0.05g of lactobacillus bulgaricus and 0.05g of streptococcus thermophilus, and the balance is 1000g by pure water.
Wherein the fermented tea (in 1000 g)
10g of black tea, 50g of glucose, 0.2g of lactobacillus plantarum, 0.1g of lactobacillus acidophilus and 0.1g of lactococcus lactis subspecies lactis, and the weight of the black tea is supplemented to 1000g by pure water.
Secondly, the double fermentation lactic acid bacteria beverage in the embodiment is prepared according to the following method
1. Preparation of fermented milk
(1) Adding the ingredient RO water into the ingredient tank, heating to 45-50 ℃, adding the skim milk powder into the material melting tank, stirring for 15-20 min, finishing material melting, and standing for hydration for 30-40 min.
(2) Homogenizing the reconstituted milk at 30/150bar and 63-68 ℃.
(3) Sterilizing the homogenized reconstituted milk at 95 deg.C for 300 s.
(4) And cooling the sterilized reconstituted milk to 41-43 ℃.
(5) Adding the strain into the reduced milk under the aseptic condition, stirring for 20-30 min, fermenting for 6-8 h, stopping fermentation when the acidity reaches 90 DEG T, demulsifying, and cooling to below 10 ℃ for later use.
2. Preparation of fermented tea
(1) The tea juice is extracted according to the condition that the weight ratio of the black tea to the water is 1:100, the extraction temperature is 95 ℃ and the extraction time is 10 minutes.
(2) Filtering 300-mesh nylon gauze to remove tea residue;
(3) centrifuging at 3500RPM for 15min, and collecting supernatant.
(4) Adding glucose into the supernatant, stirring for 15-20 min, and melting.
(5) Sterilizing at 95 + -2 deg.C for 300 s.
(6) And cooling the sterilized tea supernatant to 36-38 ℃.
(7) Adding the strain into the tea supernatant under aseptic conditions, stirring for 20-30 min, fermenting for 28-32 h, stopping fermentation when the pH reaches 3.8, and cooling to below 10 ℃ for later use.
3. Preparation of sugar solution
(1) Adding the ingredients RO water into a mixing tank, heating to 55-60 ℃, alternately and slowly adding white granulated sugar, crystalline fructose, sucralose, kumquat raw juice, concentrated orange juice, lemon raw juice, soluble soybean polysaccharide, pectin, citric acid and sodium citrate through a screen under the condition of stirring the ingredients with water, and stirring and dissolving uniformly by using a high-speed stirrer.
(2) Sterilizing the dissolved sugar solution at 95 deg.C for 300 s.
(3) Refrigerating the sugar solution to below 10 deg.C for use.
4. Blending
(1) And mixing the fermented milk, the fermented tea and the sugar solution according to a certain proportion to ensure that the acidity of the base material reaches 50-55 DEG T.
(2) The feed solution was homogenized at a pressure of 30/180 bar.
(3) Cooling to below 10 deg.C, and aseptic packaging.
Comparative example 4 double fermented lactic acid bacteria beverage and preparation method thereof
First, raw material formula (in 1000 g)
Fermented milk: 190g of
Fermenting tea: 50g
White granulated sugar: 10g
Crystalline fructose: 45g of
Soybean polysaccharide: 4g of
Pectin: 0.25g
Sucralose: 0.06g
Green kumquat raw juice: 8g
Lemon raw juice: 2g
Concentrating orange juice: 5g
Sodium citrate: 0.5g
Citric acid: 0.4g
Supplementing pure water to: 1000g
Wherein the fermented milk (1000 g)
125g of skimmed milk powder, 20g of anhydrous glucose and 0.1g of lactobacillus paracasei, and the balance is 1000g by pure water.
Wherein the fermented tea (in 1000 g)
10g of black tea, 50g of glucose, 0.2g of lactobacillus plantarum, 0.1g of lactobacillus acidophilus and 0.1g of lactococcus lactis subspecies lactis, and the weight of the black tea is supplemented to 1000g by pure water.
Second, the manufacturing method is the same as that of example 1
Comparative example 5 double-fermented lactic acid bacteria beverage and preparation method thereof
First, raw material formula (in 1000 g)
Fermented milk: 190g of
Fermenting tea: 10g
White granulated sugar: 10g
Crystalline fructose: 45g of
Soybean polysaccharide: 4g of
Pectin: 0.25g
Sucralose: 0.06g
Green kumquat raw juice: 4g
Lemon raw juice: 0.8g
Concentrating orange juice: 2g
Sodium citrate: 0.5g
Citric acid: 0.4g
Supplementing pure water to: 1000g
Wherein the fermented milk (1000 g)
125g of skimmed milk powder, 20g of anhydrous glucose and 0.1g of lactobacillus paracasei, and the balance is 1000g by pure water.
Wherein the fermented tea (in 1000 g)
10g of black tea, 50g of glucose, 0.2g of lactobacillus plantarum, 0.1g of lactobacillus acidophilus and 0.1g of lactococcus lactis subspecies lactis, and the weight of the black tea is supplemented to 1000g by pure water.
Second, the manufacturing method is the same as that of example 1
Example 4 test results
4.1 sample shelf life stability validation results
The samples of the examples and the comparative examples are test samples, are stored in a refrigeration way at the temperature of 2-6 ℃, and are subjected to visual observation on elutriation and tissue state in the shelf life and determination on centrifugal precipitation rate. The water analysis refers to the height of a separated water layer, and the height is measured by a ruler; the determination method of the eccentricity comprises the following steps: putting a certain amount of sample into a centrifuge tube, centrifuging at the speed of 3500rpm for 15 minutes at 20 ℃, slowly pouring out the supernatant after finishing, inverting until no supernatant flows out, weighing the mass of the precipitate, and dividing the mass of the precipitate by the mass of the sample to obtain the eccentricity. The results are shown in Table 1.
TABLE 1
Figure BDA0002809157300000181
Figure BDA0002809157300000191
The in-shelf stability verification results shown in table 1 show that: the samples of the example and the comparative examples 1 and 5 have less elutriation, lower eccentricity, uniform tissue state and good overall stability in the shelf life. The sample of comparative example 2 had the worst stability,the water emulsion is layered, and a large amount of sediment is at the bottom; the fermented milk of the sample of comparative example 3 was fermented for a short time using lactobacillus bulgaricus and streptococcus thermophilus, and the milk protein was not sufficiently decomposed and utilized, and the protein particles were large, so the sample had relatively high elutriation and eccentricity, and general stability. The comparative example 4 has the advantages that the addition amount of the fermented tea is increased, the polyphenols in the tea react with the milk protein, the stability of the sample is influenced, and compared with the example, the sample is poor in stability, more elutriations are generated in the shelf life, and the eccentricity is high，The bottom of the sample was clearly precipitated.
4.2, the results of the sample shelf life viable count verification are shown in Table 2.
TABLE 2
Figure BDA0002809157300000201
The results of the validation of the viable count of the samples in the table 2 show that: the viable count and the change trend of the samples in the examples and the comparative examples 1, 2 and 5 are close to each other in shelf life, the viable count under refrigeration is higher, the viable count at normal temperature is relatively fast reduced, and the viable counts are all more than 1.0 multiplied by 10 after the shelf life is over8CFU/mL. The fermented milk of comparative example 3 was fermented with Lactobacillus bulgaricus and Streptococcus thermophilus, and the number of viable bacteria was low at the start, and the acid resistance of the strain was poor, so that the number of viable bacteria just reached 10 under cold storage during the shelf life6CFU/mL, and the number of viable bacteria at normal temperature decreases more rapidly, and the number of viable bacteria is less than 10 days after 7 days6CFU/mL, no viable bacteria were detected after 14 days. The addition amount of the fermented tea is increased in the formula of the comparative example 4, the polyphenol substances in the fermented tea have certain inhibition effect on lactic acid bacteria, and the number of live bacteria of the refrigerated sample in the shelf life reaches as high as 108CFU/mL, normal temperature sample viable count is only 107CFU/mL。
4.3 taste test results
Tasting mode: and (4) performing 60-person scoring evaluation by adopting an anonymous scoring mode, and performing evaluation from the aspects of freshness, sweet-sour ratio, flavor, comprehensive evaluation and the like. Each index is full of 10 points, the higher the score is, the better the representation effect is, the statistical analysis is carried out on the tasting results, and the results are shown in table 3:
TABLE 3 taste test results for different samples
Figure BDA0002809157300000211
The sample taste test result shows that the samples of the example and the comparative example 2 have no obvious difference in the indexes of freshness, sweet-sour ratio, flavor and comprehensive evaluation and have higher scores. The fermented tea in the comparative example 1 is fermented by using the acetobacter, the yeast and the lactobacillus, a sample has irritant sour taste, has certain stimulation to throat, and is not pleasant in aftertaste, so that the flavor index value of the product is lower, and the other indexes are not obviously different from the samples in the examples, so that the comprehensive evaluation is worst; the fermented milk in the formula of comparative example 3 is fermented by using lactobacillus bulgaricus and streptococcus thermophilus, the addition amount of pectin is increased for keeping the stability of the product, the taste of the sample is obviously not fresh, the freshness score is low, and the comprehensive evaluation is relatively low. Compared with the prior art, the addition amount of the fermented tea is increased in the formula of the comparative example 4, so that the flavors of the fermented milk and the fermented tea are not coordinated, the integral flavor of the product is influenced, and the comprehensive evaluation is low. The juice of comparative example 5 had insufficient characteristic aroma, flavor was not completely released, and the juice feeling was not strong enough.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that it is obvious to those skilled in the art that various modifications and improvements can be made without departing from the principle of the present invention, and these modifications and improvements should also be considered as the protection scope of the present invention.

Claims (10)

1. The dual-fermented lactic acid bacteria beverage is characterized by comprising water and the following raw materials in parts by weight:
2.2-5.0 parts of skimmed milk powder, 3-15 parts of sweetening agent, 0.6-1.5 parts of fermented tea, 0.03-0.5 part of acidity regulator, 0.5-5 parts of fruit juice or fruit pulp, 0.1-1 part of stabilizer and 0.0001-0.01 part of lactobacillus powder.
2. The dual fermented lactic acid bacteria beverage according to claim 1, wherein the fermented tea is prepared by the following method:
a) mixing tea with water, extracting, filtering, and centrifuging to obtain supernatant;
b) and melting the supernatant, sterilizing, cooling, inoculating and fermenting to obtain the fermented tea.
3. The dual fermented lactic acid bacteria beverage according to claim 2, wherein the mass ratio of tea to water in step a) is 1: 100-1: 90; the tea comprises one or more of green tea, black tea, Pu' er tea, oolong tea, white tea, black tea and yellow tea;
the extraction temperature is 90-95 ℃; the extraction time is 10-15 min; the centrifugal rotating speed is 3000-4000 rpm; the centrifugation time is 10-20 min.
4. The dual fermented lactic acid bacteria beverage of claim 2, wherein the step b) further comprises adding one or more of nitrogen source, carbon source, vitamins and trace elements to the supernatant;
the carbon source is selected from one or more of glucose, fructose, white granulated sugar and oligosaccharide; the nitrogen source is selected from one or more of peptone, beef extract, yeast extract, corn steep liquor, amino acid and inorganic nitrogen.
5. The dual fermented lactic acid bacteria beverage according to claim 2 or 4, wherein the time for dissolving the material in the step b) is 15-20 min; the sterilization temperature is 93-97 ℃; the sterilization time is 250-350 s; cooling to 36-38 ℃; the fermentation temperature is 25-43 ℃; the fermentation time is 28-32 h; the pH value of the fermentation end point is 3.5-4.0; the inoculated strains of the fermented tea are as follows: one or more of lactobacillus casei, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus rhamnosus, lactobacillus helveticus, lactobacillus paracasei, lactobacillus salivarius, lactobacillus formaticus, lactobacillus fermentum, lactobacillus reuteri, bifidobacterium longum, bifidobacterium animalis, bifidobacterium infantis, bifidobacterium breve, bifidobacterium adolescentis, lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, lactococcus lactis diacetyl subspecies and bifidobacterium bifidum.
6. The dual fermented lactic acid bacteria beverage according to claim 1,
one or more of the sweetener white granulated sugar, glucose, crystalline fructose, high fructose corn syrup, xylose, xylitol, erythritol, maltose, maltitol, sucralose, acesulfame potassium, stevioside and momordica grosvenori;
the raw materials of the fruit juice or fruit pulp comprise one or more of apple, orange, lemon, grapefruit, peach, pear, strawberry, banana, lychee, blueberry, raspberry, grape, mango, passion fruit, pineapple, watermelon, pomegranate and honeydew melon;
the stabilizer is one or more of soluble soybean polysaccharide, pectin, carrageenan, locust bean gum, arabic gum, sodium alginate, xanthan gum, gellan gum, guar gum, microcrystalline cellulose, carboxymethyl cellulose and modified starch;
the acidity regulator comprises one or more of lactic acid, citric acid, sodium citrate and malic acid;
the lactobacillus powder comprises one or more of lactobacillus casei, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus rhamnosus, lactobacillus helveticus, lactobacillus paracasei, lactobacillus salivarius, lactobacillus formaticus, lactobacillus fermentum, lactobacillus reuteri, bifidobacterium longum, bifidobacterium animalis, bifidobacterium infantis, bifidobacterium breve, bifidobacterium adolescentis, lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, lactococcus lactis diacetyl subspecies and bifidobacterium bifidum.
7. The dual fermented lactic acid bacteria beverage according to claim 6, wherein the stabilizer is a combination of soybean polysaccharide and pectin; based on the weight of the dual-fermentation lactobacillus beverage, the weight percentage of the soybean polysaccharide is 0.1 to 0.6 percent, and the weight percentage of the pectin is 0.01 to 0.2 percent;
the fruit juice or jam is green kumquat raw juice, concentrated orange juice and lemon raw juice; the weight ratio of the green kumquat raw juice to the concentrated orange juice to the lemon raw juice is (0.1-2): (0.1-1): (0.1 to 0.5);
the lactobacillus powder is lactobacillus paracasei, and the lactobacillus paracasei accounts for 0.001-0.01 percent of the weight of the double-fermentation lactobacillus beverage.
8. A method for preparing a dual fermented lactic acid bacteria beverage according to any one of claims 1 to 7, comprising:
A) mixing skimmed milk powder and sweetener, melting, homogenizing, browning, cooling, inoculating lactobacillus powder, and fermenting to obtain fermented milk;
preparing fermented tea;
mixing water, fruit juice or fruit pulp, sweetener, stabilizer and acidity regulator, and sterilizing to obtain sugar solution;
B) mixing fermented milk, fermented tea and sugar solution, homogenizing, and packaging.
9. The preparation method of claim 8, wherein the temperature of the material in the step A) is 45-50 ℃; the material melting time is 15-20 min; the pressure of the two-stage homogenization is 30, and the total pressure of the homogenization is 150 bar; the homogenizing temperature is 63-68 ℃; the browning temperature is 90-95 ℃; the browning time is 180-210 min; cooling to 36-38 ℃ after browning; the fermentation time is 72-90 h; stopping fermentation when the acidity reaches 180-200 DEG T;
the sterilization temperature is 95 ℃; the sterilization time is 300 s.
10. The method of claim 8, wherein the mixing in step B) is carried out to achieve a base acidity of 50 to 55 ° T; the pressure for the two-stage homogenization was 30 and the total pressure for homogenization was 180 bar.
CN202011383751.8A 2020-11-30 2020-11-30 Double-fermentation lactic acid bacteria beverage and preparation method thereof Pending CN114568506A (en)

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CN115152920A (en) * 2022-08-03 2022-10-11 信阳农林学院 A preservative prepared from folium Camelliae sinensis and its preparation method
CN115777828A (en) * 2022-12-16 2023-03-14 内蒙古蒙牛乳业（集团）股份有限公司 Brown double-fermentation milk tea base material, milk tea frozen beverage and preparation method thereof
CN115777828B (en) * 2022-12-16 2024-06-25 内蒙古蒙牛乳业（集团）股份有限公司 Brown double-fermentation milk tea base material, milk tea frozen drink and preparation methods thereof

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CN115777828B (en) * 2022-12-16 2024-06-25 内蒙古蒙牛乳业（集团）股份有限公司 Brown double-fermentation milk tea base material, milk tea frozen drink and preparation methods thereof

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