CN101791007A - Preparation method of non-foreign-bacteria active lactic acid bacteria beverage - Google Patents
Preparation method of non-foreign-bacteria active lactic acid bacteria beverage Download PDFInfo
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- CN101791007A CN101791007A CN 201010146479 CN201010146479A CN101791007A CN 101791007 A CN101791007 A CN 101791007A CN 201010146479 CN201010146479 CN 201010146479 CN 201010146479 A CN201010146479 A CN 201010146479A CN 101791007 A CN101791007 A CN 101791007A
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 260
- 241000894006 Bacteria Species 0.000 title claims abstract description 153
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 130
- 239000004310 lactic acid Substances 0.000 title claims abstract description 123
- 235000013361 beverage Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 32
- 230000001954 sterilising effect Effects 0.000 claims abstract description 27
- 239000008267 milk Substances 0.000 claims abstract description 25
- 210000004080 milk Anatomy 0.000 claims abstract description 25
- 239000003381 stabilizer Substances 0.000 claims abstract description 22
- 239000008234 soft water Substances 0.000 claims abstract description 16
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 12
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract description 12
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 12
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 25
- 235000013336 milk Nutrition 0.000 claims description 18
- 238000011081 inoculation Methods 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 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 description 15
- 210000000481 breast Anatomy 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 238000012859 sterile filling Methods 0.000 claims description 11
- 230000001580 bacterial effect Effects 0.000 claims description 8
- 239000002054 inoculum Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 238000013145 classification model Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 19
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000011049 filling Methods 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 19
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 11
- 238000003860 storage Methods 0.000 description 9
- 241000186660 Lactobacillus Species 0.000 description 7
- 229940039696 lactobacillus Drugs 0.000 description 7
- 239000005022 packaging material Substances 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 230000004083 survival effect Effects 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000020124 milk-based beverage Nutrition 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
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- 108010010803 Gelatin Proteins 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
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- 150000001875 compounds Chemical class 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- KKADPXVIOXHVKN-UHFFFAOYSA-N 4-hydroxyphenylpyruvic acid Chemical compound OC(=O)C(=O)CC1=CC=C(O)C=C1 KKADPXVIOXHVKN-UHFFFAOYSA-N 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
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- 235000021262 sour milk Nutrition 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Abstract
The invention discloses a preparation method of non-foreign-bacteria active lactic acid bacteria beverage, and the beverage mainly contains soft water, sugar, stabilizing agent, fresh milk and lactic acid bacteria, wherein the lactic acid bacteria is mixed bacteria of lactobacillus bulgaricus and streptococcus thermophilus which have the ratio of 2:98. The preparation method comprises the steps of: blending, filtering, homogenizing, sterilizing, vaccinating the lactic acid bacteria, fermenting, cooling, filling and the like. The non-foreign-bacteria active lactic acid bacteria beverage prepared by the method can be preserved for 2-3 months at the normal temperature, thus being beneficial to being transported and stored for a long time and the like.
Description
Technical field
The invention belongs to active lactic acid bacteria drink technology field, particularly a kind of preparation method of non-foreign-bacteria active lactic acid bacteria beverage.
Background technology
The sterile liquid Canning Technique at present at home dairy industry use very extensively, it at utmost keeps content under nutritional labeling and the normal temperature not contain anticorrisive agent with instantaneous UHTS preserving the superiority of several months long and make any other Canning Technique incomparable.
Active lactic acid bacteria drink is the milk beverage that a kind of fermentable acidity contains live lactobacillus, usually the Mixed Microbes that adopts lactic acid bacteria such as single lactobacillus bulgaricus or streptococcus thermophilus and other multiple single lactobacillus inoculation to mix mutually in the prior art by different proportion, because the equal non-refractory of various lactic acid bacterias etc., thereby can not directly adopt the filling apparatus and the technology (see figure 1) of existing sterile liquid (milk) or aseptic sour milk-containing beverage.Though the live lactobacillus in the active lactic acid bacteria drink has certain inhibitory action to the assorted bacterium in the packing, but existing active lactic acid bacteria drink production technology (see figure 2) is not used sterile filling, but in being arranged, the collarium border carries out can, cause secondary pollution easily aborning, thereby make other the assorted bacterium that contains in the active lactic acid bacteria drink of producing except that biodiasmin, the existence of these assorted bacterium just, but cause that biodiasmin inactivation and beverage go bad within a short period of time etc.Therefore, the active lactic acid bacteria drink that existing technology obtains can only keep about 20 days usually at 2-6 ℃, and though holding time then shorter (can preserve about 7-10 days usually) at normal temperatures is the time demand that can satisfy general production, consume; But the so short holding time has been limited long distance and long-time transportation and long-time the storage, produces active lactic acid bacteria drink in a large number and markets to all parts of the country thereby limited large-scale milk products enterprise.
Summary of the invention
Main purpose of the present invention is not use sterile filling, cause secondary pollution easily at the active lactic acid bacteria drink production technology that exists in the above-mentioned prior art, thereby make the active lactic acid bacteria drink product of producing contain assorted bacterium, storage life weak point, be unfavorable for problems such as long-time transportation and storage, but provide a kind of normal temperature to preserve the preparation method of the non-foreign-bacteria active lactic acid bacteria beverage of long period, the non-foreign-bacteria active lactic acid bacteria beverage that this method obtains can be preserved the long period at normal temperatures, thereby helps long-time transportation and storage etc.
In order to realize the foregoing invention purpose, the technical solution used in the present invention is as follows:
A kind of preparation method of non-foreign-bacteria active lactic acid bacteria beverage comprises following key step:
(1), allotment: prepare raw material by prescription, mainly comprise soft water, white sugar, stabilizing agent, fresh milk and lactic acid bacteria; Soft water is heated to 80 ℃-85 ℃, after adding white sugar and the stabilizing agent dissolving, adds the fresh milk mixing, filter, homogeneous is made not lactobacteria-containing milk-contained drink;
Among the present invention:
Prescription can be with reference to the common prescription of various active lactic acid bacteria drinks in the prior art, the consumption proportion of each raw material components such as soft water, white sugar, stabilizing agent, fresh milk etc., the inoculum concentration of lactic acid bacteria etc., with reference to the usual amounts of various active lactic acid bacteria drinks in the prior art all can, proportioning commonly used is as soft water 617 ㎏/T, one-level white sugar 80 ㎏/T, stabilizing agent 3 ㎏/T, fresh milk 300 ㎏/T; The kind of stabilizing agent, also the stabilizing agent commonly used with reference to various active lactic acid bacteria drinks in the prior art gets final product, as adopting the composite stabilizing agents that form such as gelatin, pectin;
Lactic acid bacteria is a lactobacillus bulgaricus: streptococcus thermophilus quantity is than being the mixing lactic acid bacteria of 2:98, the inoculum concentration commonly used of lactic acid bacteria during its inoculum concentration can be produced with reference to the various active lactic acid bacteria drinks of prior art, the consumption that can be preferably 2U/T(2U/T and be Mixed Microbes is the Mixed Microbes of aseptic milk beverage inoculation 2U per ton, U is a spawn activity unit, and 1U contains 10
12The cfu viable count); Can to be preferably that Dutch DSM company produces, bacterial classification model be CY-340, contain lactobacillus bulgaricus and the streptococcus thermophilus ratio is the mixing lactic acid bacteria of 2:98, its inoculum concentration can be about 50 grams of mixing milk beverage inoculation Mixed Microbes per ton, and 50 grams approximate the Mixed Microbes of 2U;
(2), sterilization: the milk-contained drink that above-mentioned steps (1) is obtained carries out high-temperature sterilization, obtains aseptic milk-contained drink, after the sterilization, aseptic milk-contained drink is cooled to 42-44 ℃, treats inoculating lactic acid bacterium;
High-temperature sterilization is meant: the deployed milk-contained drink of step (1) is placed 94-96 ℃ of environment, time 5-6 minute;
(3), inoculating lactic acid bacterium: in desinfection chamber, open the aseptic milk container of inoculation mouth, the aseptic milk-contained drink of adding after step (2) sterilization adds lactic acid bacteria again and mixes, and obtains to contain the bacterium breast mixing milk-contained drink of lactic acid bacteria (not containing other assorted bacterium);
Wherein said lactic acid bacteria is a lactobacillus bulgaricus: streptococcus thermophilus is the mixing lactic acid bacteria of 2:98; Can to be preferably that Dutch DSM company produces, bacterial classification model be CY-340, contain lactobacillus bulgaricus and the streptococcus thermophilus ratio is the mixing lactic acid bacteria of 2:98;
The inoculum concentration commonly used of lactic acid bacteria got final product during the inoculum concentration of lactic acid bacteria was produced with reference to the various active lactic acid bacteria drinks of prior art, can be preferably 2U/T;
(4), fermentation: the bacterium breast mixing milk-contained drink that above-mentioned steps (3) is obtained fermented 6-10 hour in 42-44 ℃ desinfection chamber, making product acidity is that 60-70 ° of T(° of T is acidity unit, gill Li Erdu, refer to that titration 100ml milk sample consumes the milliliter number of the NaOH of 0.1M), promptly obtain non-foreign-bacteria active lactic acid bacteria beverage;
(5), cooling, can: the non-foreign-bacteria active lactic acid bacteria beverage that obtains after step (4) fermentation is cooled to 15 ℃-20 ℃, carries out sterile filling, but promptly get the non-foreign-bacteria active lactic acid bacteria beverage finished product that normal temperature is preserved;
Step (5) can be with reference to the various aseptic process methods with based packaging material of prior art, as adopting following hydrogen peroxide sterilization or other sterilizing methods etc. to the aseptic process of packaging material before sterile filling.
The hydrogen peroxide sterilization of packaging material: smear or soak packaging material with 30%-35% food-grade hydrogen peroxide, dry up packaging material with 100 ℃-140 heated sterile air again, remove hydrogen peroxide (be about to the hydrogen peroxide heating and resolve into water and oxygen), make packaging material not have hydrogen peroxide residue, become aseptic packaging material.
The inventive method is by a large amount of experimental studies and comparative analysis, from hundreds of lactobacillus inoculations of how tame major company such as Danisco A/S BJ Rep Office of Dutch DSM company, Sweden Hansen Corp., U.S. Bi Wofeng company, Denmark, screen meticulously, each bacterial classification is respectively applied for prepares non-foreign-bacteria active lactic acid bacteria beverage product (little trial production) according to the method described above, carry out the screening first time by the detections such as fate of tasting mouthfeel, test acid thereafter, viable bacteria survival, obtain better lactic acid bacteria kind; Again these better lactic acid bacteria kinds that filter out are for the first time used the same method carry out for the second time, for the third time, the 4th screening, obtain lactic acid bacteria kind better, that can meet the demands; Again these bacterial classifications that can meet the demands are carried out according to the method described above pilot scale, preparation non-foreign-bacteria active lactic acid bacteria beverage pilot product respectively, taste respectively, normal temperature deposits, 25 ℃, 30 ℃ insulations are deposited, carry out detections such as mouthfeel, viable bacteria, product stability during storage respectively, select according to a large amount of experimental result finishing screens be suitable for most in non-foreign-bacteria active lactic acid bacteria beverage, the lactobacillus inoculation of the long-time survival of normal temperature, be lactobacillus bulgaricus: streptococcus thermophilus is the mixing lactic acid bacteria of 2:98; Produce with Dutch DSM company again, the bacterial classification model is CY-340, contain lactobacillus bulgaricus and streptococcus thermophilus ratio is that the mixing lactic acid bacteria of 2:98 is more excellent.Confirm that by test this mixing lactic acid bacteria is particularly suitable for surviving under the normal temperature condition in non-foreign-bacteria active lactic acid bacteria beverage, its survival period was 2-3 month, helped beverage and preserved the long period at normal temperature condition, and help long-time transportation and storage etc.The inventor is by further tests confirmed that, the non-foreign-bacteria active lactic acid bacteria beverage that contains above-mentioned mixing lactic acid bacteria is preserved 2-3 after individual month at normal temperatures, still can reach state health standards: the GB16321-2003 standard.
Further, the inventive method is on the above-mentioned specific mixed lactic bacterial classification basis of screening, in conjunction with not lactobacteria-containing milk-contained drink high-temperature sterilization, there are not strict process steps such as assorted bacterium inoculating lactic acid bacterium and lactobacteria-containing milk-contained drink (the bacterium breast mixes milk-contained drink) sterile filling, and specific compound mode between the concrete parameter condition of each step and each step, thereby obtain desirable non-foreign-bacteria active lactic acid bacteria beverage product, product itself does not contain other the assorted bacterium except that described lactic acid bacteria, and under corresponding normal temperature preservation condition, can suppress the generation of other assorted bacterium, and elite lactobacillus inoculation can be survived at normal temperatures for a long time, thereby, the non-foreign-bacteria active lactic acid bacteria beverage of gained can be preserved the long period at normal temperatures, and helps long-time transportation and storage etc.
Therefore, compared with prior art, the invention has the beneficial effects as follows:
The inventive method is introduced the mixing lactic acid bacteria of lactobacillus bulgaricus and streptococcus thermophilus 2:98 in the non-foreign-bacteria active lactic acid bacteria beverage preparation process, survival period was 2-3 month under the normal temperature condition in non-foreign-bacteria active lactic acid bacteria beverage, help beverage and preserve the long period, and help long-time transportation and storage etc. at normal temperature condition; The non-foreign-bacteria active lactic acid bacteria beverage that contains this mixed lactic bacterial classification is preserved 2-3 after individual month at normal temperatures, still can reach state health standards: the GB16321-2003 standard.
On the other hand, the inventive method, by screen specific lactobacillus inoculation, in conjunction with specific compound mode between the concrete parameter condition of steps such as high-temperature sterilization, aseptic inoculation and sterile filling and each step and each step, the non-foreign-bacteria active lactic acid bacteria beverage product that obtains does not contain assorted bacterium, and can preserve the long period (2-3 month) at normal temperatures, and help long-time transportation and storage etc.
Description of drawings
The milk-contained drink technological process of production schematic diagram of Fig. 1 prior art;
The active lactic acid bacteria drink technological process of production schematic diagram of Fig. 2 prior art;
Preparation method's process flow diagram of Fig. 3 non-foreign-bacteria active lactic acid bacteria beverage of the present invention.
The specific embodiment
Below in conjunction with the specific embodiment foregoing invention content of the present invention is described in further detail.
But this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment.Not breaking away under the above-mentioned technological thought situation of the present invention, according to ordinary skill knowledge and customary means, make various replacements and change, all should comprise within the scope of the invention.
Non-foreign-bacteria active lactic acid bacteria beverage among following each embodiment, it is filled a prescription all with reference to the common prescription of prior art, and is specific as follows:
Soft water 617 ㎏/T, one-level white sugar 80 ㎏/T, stabilizing agent 3 ㎏/T, fresh milk 300 ㎏/T; Lactic acid bacteria is lactobacillus bulgaricus: streptococcus thermophilus is the mixing lactic acid bacteria of 2:98
, itsInoculum concentration is 2U/T.
Wherein, stabilizing agent is for gelatin, the composite stabilizing agent that forms of pectin (the AD-02010 stabilizing agent that is provided by Beijing Jia Ruifude Food Co., Ltd) are provided.
Embodiment 1
The preparation method of present embodiment non-foreign-bacteria active lactic acid bacteria beverage comprises following key step:
(1), allotment: prepare raw material by prescription, mainly comprise soft water, white sugar, stabilizing agent, fresh milk and lactic acid bacteria; Soft water is heated to 80 ℃-81 ℃, after adding white sugar and the stabilizing agent dissolving, adds the fresh milk mixing, filtration, homogeneous are made not lactobacteria-containing milk-contained drink;
(2), the sterilization: the milk-contained drink that above-mentioned steps (1) is obtained places 94-95 ℃ of environment, 6 minutes time, carry out high-temperature sterilization, obtain aseptic milk-contained drink, after the sterilization, aseptic milk-contained drink is cooled to 42 ℃, treat inoculating lactic acid bacterium;
(3), inoculating lactic acid bacterium: in desinfection chamber, open the aseptic milk container of inoculation mouth, the aseptic milk-contained drink of adding after step (2) is sterilized and cooled adds lactic acid bacteria again and mixes, and acquisition contains lactic acid bacteria and do not contain the bacterium breast mixing milk-contained drink of other assorted bacterium;
(4), fermentation: the bacterium breast mixing milk-contained drink that above-mentioned steps (3) is obtained fermented 6 hours in 42 ℃ desinfection chamber, made product acidity be about 60 ° of T, promptly obtained non-foreign-bacteria active lactic acid bacteria beverage;
(5), cooling, can: the non-foreign-bacteria active lactic acid bacteria beverage that obtains after step (4) fermentation is cooled to 15 ℃-16 ℃ carries out sterile filling, but promptly get the non-foreign-bacteria active lactic acid bacteria beverage finished product that normal temperature is preserved.
Embodiment 2
The preparation method of present embodiment non-foreign-bacteria active lactic acid bacteria beverage comprises following key step:
(1), allotment: prepare raw material by prescription, mainly comprise soft water, white sugar, stabilizing agent, fresh milk and lactic acid bacteria; Soft water is heated to 82 ℃-83 ℃, after adding white sugar and the stabilizing agent dissolving, adds the fresh milk mixing, make not lactobacteria-containing milk-contained drink;
(2), the sterilization: the milk-contained drink that above-mentioned steps (1) is obtained places 95-96 ℃ of environment, 5 minutes time, carry out high-temperature sterilization, obtain aseptic milk-contained drink, after the sterilization, aseptic milk-contained drink is cooled to 43 ℃, treat inoculating lactic acid bacterium;
(3), inoculating lactic acid bacterium: in desinfection chamber, open the aseptic milk container of inoculation mouth, the aseptic milk-contained drink of adding after step (2) is sterilized and cooled adds lactic acid bacteria again and mixes, and acquisition contains lactic acid bacteria and do not contain the bacterium breast mixing milk-contained drink of other assorted bacterium;
(4), fermentation: the bacterium breast mixing milk-contained drink that above-mentioned steps (3) is obtained fermented 10 hours in 43 ℃ desinfection chamber, made product acidity be about 63 ° of T, promptly obtained non-foreign-bacteria active lactic acid bacteria beverage;
(5), cooling, can: the non-foreign-bacteria active lactic acid bacteria beverage that obtains after step (4) fermentation is cooled to 17 ℃-18 ℃ carries out sterile filling, but promptly get the non-foreign-bacteria active lactic acid bacteria beverage finished product that normal temperature is preserved.
Embodiment 3
The preparation method of present embodiment non-foreign-bacteria active lactic acid bacteria beverage comprises following key step:
(1), allotment: prepare raw material by prescription, mainly comprise soft water, white sugar, stabilizing agent, fresh milk and lactic acid bacteria; Soft water is heated to 84 ℃-85 ℃, after adding white sugar and the stabilizing agent dissolving, adds the fresh milk mixing, make not lactobacteria-containing milk-contained drink;
(2), the sterilization: the milk-contained drink that above-mentioned steps (1) is obtained places 94-95 ℃ of environment, 5 minutes time, carry out high-temperature sterilization, obtain aseptic milk-contained drink, after the sterilization, aseptic milk-contained drink is cooled to 44 ℃, treat inoculating lactic acid bacterium;
(3), inoculating lactic acid bacterium: in desinfection chamber, open the aseptic milk container of inoculation mouth, the aseptic milk-contained drink of adding after step (2) is sterilized and cooled adds lactic acid bacteria again and mixes, and acquisition contains lactic acid bacteria and do not contain the bacterium breast mixing milk-contained drink of other assorted bacterium;
(4), fermentation: the bacterium breast mixing milk-contained drink that above-mentioned steps (3) is obtained fermented 7 hours in 44 ℃ desinfection chamber, made product acidity be about 66 ° of T, promptly obtained non-foreign-bacteria active lactic acid bacteria beverage;
(5), cooling, can: the non-foreign-bacteria active lactic acid bacteria beverage that obtains after step (4) fermentation is cooled to 18 ℃-19 ℃ carries out sterile filling, but promptly get the non-foreign-bacteria active lactic acid bacteria beverage finished product that normal temperature is preserved.
Embodiment 4
The preparation method of present embodiment non-foreign-bacteria active lactic acid bacteria beverage comprises following key step:
(1), allotment: prepare raw material by prescription, mainly comprise soft water, white sugar, stabilizing agent, fresh milk and lactic acid bacteria; Soft water is heated to 80 ℃-85 ℃, after adding white sugar and the stabilizing agent dissolving, adds the fresh milk mixing, make not lactobacteria-containing milk-contained drink;
(2), the sterilization: the milk-contained drink that above-mentioned steps (1) is obtained places 95-96 ℃ of environment, 4 minutes time, carry out high-temperature sterilization, obtain aseptic milk-contained drink, after the sterilization, aseptic milk-contained drink is cooled to 43 ℃, treat inoculating lactic acid bacterium;
(3), inoculating lactic acid bacterium: in desinfection chamber, open the aseptic milk container of inoculation mouth, the aseptic milk-contained drink of adding after step (2) is sterilized and cooled adds lactic acid bacteria again and mixes, and acquisition contains lactic acid bacteria and do not contain the bacterium breast mixing milk-contained drink of other assorted bacterium;
(4), fermentation: the bacterium breast mixing milk-contained drink that above-mentioned steps (3) is obtained fermented 8 hours in 43 ℃ desinfection chamber, made product acidity be about 70 ° of T, promptly obtained non-foreign-bacteria active lactic acid bacteria beverage;
(5), cooling, can: the non-foreign-bacteria active lactic acid bacteria beverage that obtains after step (4) fermentation is cooled to 19 ℃-20 ℃ carries out sterile filling, but promptly get the non-foreign-bacteria active lactic acid bacteria beverage finished product that normal temperature is preserved.
The inventor preserves the non-foreign-bacteria active lactic acid bacteria beverage finished product 3 months under normal temperature condition, detected according to state health standards (GB16321-2003 standard) in per 7 days, the result shows: sample still can meet above-mentioned standard after normal temperature (22-24 ℃) stores down 2-3 month, and the large number of viable still of lactic acid bacteria wherein; Testing result partial data when wherein canned after (0 month) and March sees the following form respectively.
Claims (4)
1. the preparation method of a non-foreign-bacteria active lactic acid bacteria beverage comprises following key step:
(1), allotment: prepare raw material by prescription, mainly comprise soft water, white sugar, stabilizing agent, fresh milk and lactic acid bacteria; Soft water is heated to 80 ℃-85 ℃, after adding white sugar and the stabilizing agent dissolving, adds the fresh milk mixing, filter, homogeneous is made not lactobacteria-containing milk-contained drink;
(2), sterilization: the milk-contained drink that above-mentioned steps (1) is obtained carries out high-temperature sterilization, obtains aseptic milk-contained drink, after the sterilization, aseptic milk-contained drink is cooled to 42-44 ℃, treats inoculating lactic acid bacterium;
(3), inoculating lactic acid bacterium: in desinfection chamber, open the aseptic milk container of inoculation mouth, add the aseptic milk-contained drink after step (2) is sterilized and cooled, add lactic acid bacteria again, mix, acquisition contains lactic acid bacteria and does not contain the bacterium breast mixing milk-contained drink of other assorted bacterium;
Lactic acid bacteria described in this step is a lactobacillus bulgaricus: streptococcus thermophilus quantity is than being the mixing lactic acid bacteria of 2:98;
(4), fermentation: the bacterium breast mixing milk-contained drink that above-mentioned steps (3) is obtained fermented 6-10 hour in 42-44 ℃ desinfection chamber, and making product acidity is 60-70 ° of T, promptly obtains non-foreign-bacteria active lactic acid bacteria beverage;
(5), cooling, can: the non-foreign-bacteria active lactic acid bacteria beverage that obtains after step (4) fermentation is cooled to 15 ℃-20 ℃, carries out sterile filling, but promptly get the non-foreign-bacteria active lactic acid bacteria beverage finished product that normal temperature is preserved.
2. preparation method according to claim 1 is characterized in that:
The lactic acid bacteria of inoculation in the described step (3), produce for Dutch DSM company, the bacterial classification model is CY-340, contain lactobacillus bulgaricus and the streptococcus thermophilus quantitative proportion is the mixing lactic acid bacteria of 2:98.
3. preparation method according to claim 1 and 2 is characterized in that:
The lactic acid bacteria of inoculation in the described step (3), its inoculum concentration is 2U/T.
4. preparation method according to claim 1 is characterized in that:
High-temperature sterilization in the described step (2) is meant: the deployed milk-contained drink of step (1) is placed 94-96 ℃ of environment, time 4-6 minute.
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| CN104957696A (en) * | 2015-06-09 | 2015-10-07 | 石家庄市现代食品有限公司 | Production process of probiotic bacteria fermentation type beverage |
| CN106566786A (en) * | 2016-10-25 | 2017-04-19 | 江苏微康生物科技有限公司 | Direct vat set lactic acid bacteria starter standardization method and application thereof |
| CN108497062A (en) * | 2017-02-28 | 2018-09-07 | 株式会社诚元大理 | Method for preparing sour milk |
| CN108569425A (en) * | 2017-12-29 | 2018-09-25 | 广州美中生物科技有限公司 | A kind of bottle placer of liquid of the no added preservative containing active material |
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| CN106566786A (en) * | 2016-10-25 | 2017-04-19 | 江苏微康生物科技有限公司 | Direct vat set lactic acid bacteria starter standardization method and application thereof |
| CN106566786B (en) * | 2016-10-25 | 2020-02-07 | 江苏微康生物科技有限公司 | Direct vat set lactic acid bacteria starter standardization method and application thereof |
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| CN109497137A (en) * | 2017-09-14 | 2019-03-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of post-fermentation room temperature viable bacteria whey beverage, fruits and vegetables milk beverage, milk beverage and preparation method thereof |
| CN109497136A (en) * | 2017-09-14 | 2019-03-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of post-fermentation room temperature viable bacteria sour milk and preparation method thereof |
| CN109497131A (en) * | 2017-09-14 | 2019-03-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of post-fermentation room temperature viable bacteria brown milk drink and preparation method thereof |
| CN108569425A (en) * | 2017-12-29 | 2018-09-25 | 广州美中生物科技有限公司 | A kind of bottle placer of liquid of the no added preservative containing active material |
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