CN114680254A - Aerated milk beverage and preparation method thereof - Google Patents
Aerated milk beverage and preparation method thereof Download PDFInfo
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- CN114680254A CN114680254A CN202011626562.9A CN202011626562A CN114680254A CN 114680254 A CN114680254 A CN 114680254A CN 202011626562 A CN202011626562 A CN 202011626562A CN 114680254 A CN114680254 A CN 114680254A
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- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 64
- 230000004151 fermentation Effects 0.000 claims abstract description 64
- 230000001954 sterilising effect Effects 0.000 claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 14
- 239000003381 stabilizer Substances 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 claims abstract description 6
- 235000018368 Saccharomyces fragilis Nutrition 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 229940031154 kluyveromyces marxianus Drugs 0.000 claims abstract description 6
- 241000235650 Kluyveromyces marxianus Species 0.000 claims abstract 2
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 9
- 102000007544 Whey Proteins Human genes 0.000 claims description 8
- 108010046377 Whey Proteins Proteins 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 235000021119 whey protein Nutrition 0.000 claims description 8
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 6
- 150000004676 glycans Chemical class 0.000 claims description 6
- 229920001282 polysaccharide Polymers 0.000 claims description 6
- 239000005017 polysaccharide Substances 0.000 claims description 6
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 6
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 3
- 235000020122 reconstituted milk Nutrition 0.000 claims description 3
- 238000011218 seed culture Methods 0.000 claims 1
- 239000000758 substrate Substances 0.000 claims 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 238000011049 filling Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 244000253911 Saccharomyces fragilis Species 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 244000099147 Ananas comosus Species 0.000 description 3
- 235000007119 Ananas comosus Nutrition 0.000 description 3
- 235000013405 beer Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000004936 Bromus mango Nutrition 0.000 description 2
- 240000007228 Mangifera indica Species 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 241000722826 Ardisia Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a gas-containing milk beverage and a preparation method thereof. The preparation method of the gas-containing milk beverage comprises the following steps: preparing a fermentation base material: mixing raw milk, white sugar and stabilizer, adjusting pH to 4.30-4.40, adding water to desired volume, homogenizing, and sterilizing; adding strains: cooling to 30-37 deg.C, inoculating Kluyveromyces marxianus at an amount of 2-8U/ton, and stirring; fermentation: fermenting at 30-37 deg.C for 20-30 h; and (3) sterilization: and (5) sterilizing after the fermentation is finished. By the preparation method of the gas-containing milk beverage, the gas production rate can be controlled while the acceptable taste of the self-gas-producing milk beverage is ensured, and the problem of bottle frying is not easy to occur.
Description
Technical Field
The invention relates to the field of dairy products, in particular to a gas-containing milk beverage and a preparation method thereof.
Background
The gas-containing beverage is drinkable solution containing gas, and is popular among people due to the gas-containing pungent flavor and the cooling function. The gassy milk beverage has the mouthfeel of gassy beverage and the health attribute of milk, and is popular with consumers. The preparation method of gas-containing milk beverage comprises charging carbonated water or carbon dioxide into milk beverage, and fermenting with yeast to generate gas, i.e. self-gas-generating milk beverage. Generally, the gas generated by microbial fermentation is softer, the stability in the system is better, and the taste is better.
However, in the current production process of the self-gas-producing lactic acid bacteria milk beverage, the gas production rate is unstable. Some batches have insufficient gas production, so that the product has no obvious mouthfeel, and some batches have more gas production and have the risk of bottle frying.
Disclosure of Invention
Technical problem to be solved
In view of the above problems, the present invention aims to provide a method for preparing a gas-containing milk beverage, which can ensure that the stopping mouthfeel of the self-gas-producing milk beverage is acceptable and the problem of bottle frying is not easy to occur by controlling the addition amount of strains, the fermentation temperature and the fermentation time.
Another object of the present invention is to provide a gas-containing milk beverage prepared by the above preparation method.
Technical scheme for solving problems
In order to achieve the above object, an aspect of the present invention provides a method for preparing a gas-containing milk beverage, comprising the steps of:
preparing a fermentation base material: mixing raw milk, white sugar and stabilizer, adjusting pH to 4.30-4.40, adding water to desired volume, homogenizing, and sterilizing;
adding strains: cooling to 30-37 deg.C, inoculating Kluyveromyces marxianus at an amount of 2-8U/ton, and stirring;
fermentation: fermenting at 30-37 deg.C for 20-30 h;
and (3) sterilization: and (5) sterilizing after the fermentation is finished.
In the preparation step of the fermentation base material, the raw material milk is heated to 60-65 ℃, stirred for 15-20min and melted.
In the preparation step of the fermentation base material, after the volume is fixed, the feed liquid is heated to 60-65 ℃ for homogenization, and the homogenization pressure is 50/250-300bar measured by secondary homogenization/primary homogenization. In addition, essence and/or fruit juice can be added after the volume is determined, and then homogenization is carried out.
In the preparation step of the fermentation base material, the sterilization temperature is 85-95 ℃, and the sterilization time is 10-15 min.
In the invention, after adding the strain, the feed liquid is filled into two tanks for fermentation.
In the present invention, the fermentation time is preferably 24 to 28 hours.
In the sterilization step, sterilization is carried out for 15-20min at the temperature of 80-90 ℃.
In the invention, the raw milk is milk or reconstituted milk; the stabilizer is soluble soybean polysaccharide, propylene glycol alginate and diacetyl tartaric acid monoglyceride.
According to another aspect of the invention, the gas-containing milk beverage is obtained by the preparation method, and the gas content of the gas-containing milk beverage is 2.0-2.5 v/v.
Advantageous effects
According to the preparation method of the gas-containing milk beverage, the gas production rate can be controlled while the acceptable taste of the self-gas-producing milk beverage is ensured, and the problem of bottle frying is not easy to occur.
Drawings
FIG. 1 is a graph of fermentation time versus gas production.
Detailed Description
Hereinafter, the present invention will be described in more detail with reference to specific embodiments for further illustrating technical features, objects and advantageous effects of the present invention, but the scope of the present invention is not limited thereto.
< method for producing aerated milk drink >
One embodiment of the present invention provides a method for preparing a gas-containing milk beverage, comprising the steps of:
preparing a fermentation base material: mixing raw milk, white sugar and stabilizer, adjusting pH to 4.30-4.40, adding water to desired volume, homogenizing, and sterilizing;
adding strains: cooling to 30-37 deg.C, inoculating Kluyveromyces marxianus at an amount of 2-8U/ton, and stirring;
fermentation: fermenting at 30-37 deg.C for 20-30 h;
and (3) sterilization: and (5) sterilizing after the fermentation is finished.
In the preparation method, the fermentation base material provides a material basis for fermentation, which is a basis for fermentation activities of strains, and the base material is not well prepared, and can influence fermentation and further influence gas production if sterilization is not thorough. The amount of the added strain affects the fermentation time and the gas production; the activity of the strain is influenced by the fermentation temperature, so that the fermentation time and the gas production are influenced; the length of the fermentation time influences the gas production.
If the fermentation temperature is too low, the fermentation rate is low, and the gas production is insufficient; if the fermentation temperature is too high, the activity of the strains is reduced and even the strains die, and the gas production is insufficient. In addition, if the fermentation time is short, the gas production is insufficient, and the taste of the product is weak; if the fermentation time is too long, the gas production is too much, and the bottle frying phenomenon is easy to occur. In addition, the strains after the fermentation is finished are inactivated, if the sterilization is not thorough, the strains can continue to ferment, the gas production is increased, and the bottle frying phenomenon is easy to occur.
In the invention, the raw milk can be milk or reconstituted milk; the stabilizer is preferably a compound stabilizer of soluble soybean polysaccharide, propylene glycol alginate and diacetyl tartaric acid monoglyceride.
In the invention, the fermentation can be carried out in a two-piece tank or a closed fermentation tank, and then the fermentation is carried out in an isobaric filling manner.
The preparation method of the invention can also be applied to producing gas-containing beverages such as milk beer beverages and the like.
In one example, the method of preparing the carbonated milk beverage of the present invention comprises the steps of:
1. preparing a fermentation base material: heating 150-160 wt.% milk or reduction milk, 5.0-6.0 wt.% whey protein powder to 60-65 ℃, adding 75-90 wt.% white granulated sugar, 2.5-3.5 wt.% soluble soybean polysaccharide, 2.5-3.5 wt.% propylene glycol alginate and 0.1-0.3 wt.% diacetyl tartaric acid monoglyceride, mixing uniformly, melting, and stirring for 15-20 min. Adjusting pH to 4.30-4.40, adding water to desired volume, adding essence and/or fruit juice, heating the solution to 60-65 deg.C, and homogenizing at 50bar for the first time and 250bar for the second time. Homogenizing, and sterilizing at 85-95 deg.C for 10-15 min.
2. Adding strains: cooling to 30-37 deg.C after sterilization, inoculating Kluyveromyces marxianus with the addition of 2-8U/ton strain.
3. Filling: after adding the strain, stirring uniformly, and filling into two-piece tanks.
4. Fermentation: fermenting at 30-37 deg.C for 20-30h, preferably for 24-28 h.
5. And (3) sterilization: after fermentation, sterilizing at 80-90 deg.C for 15-20min to obtain gas milk beverage.
In the above preparation method, commercially available whey protein powder WPC35 can be used as whey protein powder.
In the above preparation method, as essence, for example, in pineapple flavor, beer essence 0.05-0.2 wt% and pineapple essence 0.7-1.5 wt% can be added; as the fruit juice, for example, in the case of mango flavor, an oriental mango pulp: 60-70 wt%.
< gassy milk drink >
In another embodiment of the invention, the gas-containing milk beverage is prepared by the preparation method of the gas-containing milk beverage, and the gas content is 2.0-2.5 v/v.
By controlling the gas content of the gas-containing milk beverage within the range, the problem of bottle frying in shelf life is solved while the acceptable taste of the self-gas-producing milk beverage is ensured.
The present invention will be specifically described below with reference to examples and comparative examples, but the present invention is not limited to the following examples. Modifications and variations of the following examples are also included in the scope of the present invention within a range not exceeding the gist of the present invention. The raw materials and equipment used in the invention are all common raw materials and equipment in the field unless otherwise specified. Kluyveromyces marxianus was purchased from Kehansen.
The measurement methods referred to in the examples are as follows.
< measurement of gas content >
The gas content of the obtained gas-containing milk beverage is detected by a carbon dioxide detector, the pressure in the tank is detected, the mass ratio is obtained by looking up a table, and then the volume ratio of the carbon dioxide content is calculated by the following formula.
Mass ratio × 5.09 ═ volume ratio (v/v) of carbon dioxide content.
Further, during the fermentation time of 16h to 40h, samples were taken every 2h for sterilization, and then the gas content was measured, and a graph showing the relationship between the fermentation time and the gas production was plotted, as shown in FIG. 1.
< evaluation of texture >
10 persons taste the obtained gas-containing milk beverage, and evaluate whether the taste of the product is acceptable or not by referring to the taste of the gas-containing beverages, namely the sprite and the cola (the gas content is more than 2.0v/v), and if the taste of the product exceeds half of the taste, the taste of the product is determined to be acceptable.
< Observation of shelf Life >
And observing whether the obtained product gas milk beverage has a bottle frying phenomenon or not in the shelf life (stored for six months at normal temperature).
Example 1
The gassy milk beverage was prepared by the following preparation method according to the following composition.
Raw material composition (total amount 1000 kg): 155kg of milk, 5.5kg of whey protein powder WPC35, 80kg of white granulated sugar, 3kg of soluble soybean polysaccharide, 3kg of propylene glycol alginate, 0.2kg of diacetyl tartaric acid monoglyceride, 0.1kg of beer essence, 1.2kg of pineapple essence and the balance of water.
The preparation method comprises the following steps:
1. preparing a fermentation base material: heating milk and whey protein powder WPC35 to 60 deg.C, adding white sugar and stabilizer, mixing, melting, and stirring for 15 min. Adjusting pH to 4.30, adding water to desired volume, adding essence, heating the mixed solution to 60 deg.C, and homogenizing under 50/250 bar. Homogenizing, and sterilizing at 85 deg.C for 10 min.
2. Adding strains: after sterilization, the temperature is reduced to 30 ℃, and inoculation fermentation is carried out, wherein 2U/ton of strain is added.
3. Filling: after adding the strain, stirring uniformly, and filling into two-piece tanks.
4. Fermentation: fermenting at 30 deg.C for 20 h.
5. And (3) sterilization: and (5) after the fermentation is finished, sterilizing for 15min at the temperature of 80 ℃ to obtain the product.
The gas content of the product is measured, the result is shown in figure 1, the gas content is 2.0v/v, and further, the taste evaluation and shelf life observation are carried out, the result shows that the taste is acceptable, and the phenomenon of bottle frying does not occur in the shelf life.
Example 2
The gassy milk beverage was prepared by the following preparation method according to the following composition.
Raw material composition (total amount 1000 kg): 155kg of milk, 5.5kg of whey protein powder WPC35, 80kg of white granulated sugar, 3kg of soluble soybean polysaccharide, 3kg of propylene glycol alginate, 0.2kg of diacetyl tartaric acid monoglyceride, 65kg of Ardisia sinensis fruit pulp and the balance of water.
The preparation method comprises the following steps:
1. preparing a fermentation base material: heating milk and whey protein powder WPC35 to 65 deg.C, adding white sugar and stabilizer, mixing, melting, and stirring for 20 min. Adjusting pH to 4.40, adding water to desired volume, adding fruit juice, heating the mixed solution to 65 deg.C, and homogenizing under 50/300 bar. Homogenizing, and sterilizing at 95 deg.C for 15 min.
2. Adding strains: after sterilization, the temperature is reduced to 37 ℃, and inoculation fermentation is carried out, wherein the strain is added by 8U/ton.
3. Filling: after adding the strain, stirring uniformly, and filling into two-piece tanks.
4. Fermentation: fermenting at 37 deg.C for 30 h.
5. And (3) sterilization: and (5) after the fermentation is finished, sterilizing for 15min at the temperature of 80 ℃ to obtain the product.
The gas content of the product is measured, the result is shown in figure 1, the gas content is 2.5v/v, and further, the taste evaluation and shelf life observation are carried out, the result shows that the taste is acceptable, and the phenomenon of bottle frying does not occur in the shelf life.
Comparative example 1
A gas-containing milk beverage was prepared according to the same composition and preparation method as in example 1, except that the fermentation time was changed to 16 hours.
The gas content of the product is measured, the result is shown in figure 1, the gas content is 1.8v/v, and further, the taste evaluation and shelf life observation are carried out, the result shows that the taste is poor, but the bottle frying phenomenon does not occur in the shelf life.
Comparative example 2
A gas-containing milk beverage was prepared according to the same composition and preparation method as in example 2, except that the fermentation time was changed to 40 hours.
The gas content of the product is measured, the result is shown in figure 1, the gas content is 2.8v/v, and further, the taste evaluation and shelf life observation are carried out, so that the result shows that the taste is acceptable, but the bottle frying phenomenon appears in the shelf life.
And (4) conclusion:
regarding taste evaluation, the taste stopping of the sample with the fermentation time of 20h is acceptable, the corresponding gas content is 2.02v/v, and the taste stopping of the sample with the fermentation time of less than 20h is weak.
In the shelf life observation, the bottle-frying phenomenon is found in part of samples, and analysis confirms that most of the bottle-frying phenomenon is the samples with the gas content of more than 2.5v/v, and the corresponding fermentation time exceeds 30 h.
Therefore, in order to ensure enough taste, the gas content of the product is about more than 2.0v/v, and the corresponding fermentation time is controlled to be more than 20 h. In addition, in order to ensure that the bottle is not fried, the gas content of the product is generally not more than 2.5v/v, and the corresponding fermentation time is controlled to be not more than 30 h.
Possibility of industrial application
The preparation method of the gas-containing milk beverage is suitable for producing the gas-containing milk beverage which ensures that the taste is acceptable and the problem of bottle frying is not easy to occur.
Claims (10)
1. A method for preparing a gas-containing milk beverage comprises the following steps:
preparing a fermentation base material: mixing raw milk, white sugar and stabilizer, adjusting pH to 4.30-4.40, adding water to desired volume, homogenizing, and sterilizing;
adding strains: cooling to 30-37 deg.C, inoculating Kluyveromyces marxianus at an amount of 2-8U/ton, and stirring;
fermentation: fermenting at 30-37 deg.C for 20-30 h;
and (3) sterilization: and (5) sterilizing after fermentation.
2. The preparation method according to claim 1, wherein in the step of preparing the fermentation base material, the raw milk is heated to 60-65 ℃, stirred for 15-20min and then melted.
3. The preparation method according to claim 1, wherein after the constant volume is determined, the temperature of the feed liquid is raised to 60-65 ℃ for homogenization, and the homogenization pressure is 50/250-300bar in terms of secondary homogenization/primary homogenization.
4. The method according to claim 1, wherein the fermentation base is prepared by adding essence and/or fruit juice after constant volume, and homogenizing.
5. The method according to claim 1, wherein the fermentation substrate is sterilized at 85-95 deg.C for 10-15 min.
6. The method according to claim 1, wherein the fermentation solution is filled in a two-piece tank for fermentation after the addition of the seed culture.
7. The method according to claim 1, wherein the fermentation time is 24-28 h.
8. The method according to claim 1, wherein the sterilizing step comprises sterilizing at 80-90 deg.C for 15-20 min.
9. The production method according to claim 1, wherein the raw milk is milk or reconstituted milk, preferably further containing whey protein powder; the stabilizer is soluble soybean polysaccharide, propylene glycol alginate and diacetyl tartaric acid monoglyceride.
10. A gas-containing milk beverage obtained by the production method according to any one of claims 1 to 9, wherein the gas content of the gas-containing milk beverage is 2.0 to 2.5 v/v.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101948718A (en) * | 2010-08-17 | 2011-01-19 | 新疆天润生物科技股份有限公司 | Preparation of high-quality saccharomycetes and milk beer beverage thereof |
| CN106538688A (en) * | 2016-11-25 | 2017-03-29 | 光明乳业股份有限公司 | The feedstock composition of yeast fermentation milk beverage, yeast fermentation milk beverage and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101948718A (en) * | 2010-08-17 | 2011-01-19 | 新疆天润生物科技股份有限公司 | Preparation of high-quality saccharomycetes and milk beer beverage thereof |
| CN106538688A (en) * | 2016-11-25 | 2017-03-29 | 光明乳业股份有限公司 | The feedstock composition of yeast fermentation milk beverage, yeast fermentation milk beverage and preparation method thereof |
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