CN102106385B - Milk beverage containing fruit wine and preparation method thereof - Google Patents
Milk beverage containing fruit wine and preparation method thereof Download PDFInfo
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- CN102106385B CN102106385B CN201110027439XA CN201110027439A CN102106385B CN 102106385 B CN102106385 B CN 102106385B CN 201110027439X A CN201110027439X A CN 201110027439XA CN 201110027439 A CN201110027439 A CN 201110027439A CN 102106385 B CN102106385 B CN 102106385B
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- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 235000013336 milk Nutrition 0.000 claims abstract description 78
- 239000008267 milk Substances 0.000 claims abstract description 78
- 210000004080 milk Anatomy 0.000 claims abstract description 78
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 62
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- 238000012545 processing Methods 0.000 claims description 14
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
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- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
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- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to milk beverage containing fruit wine and a preparation method thereof. The milk beverage containing fruit wine comprises the following components in percentage by weight: 30-50% of milk, 2-4% of fermented fruit wine juice, 0.1-0.15% of pectin, 0.3-0.6% of sodium carboxymethylcellulose, 0.01-0.05% of sodium tripolyphosphate, 9-13% of white granulated sugar or sweetener, 0.03-0.07% of citric acid and the balance of water, wherein the sum of the weight percentages of the components is 100%. The invention also provides a preparation method of the milk beverage containing fruit wine. The milk beverage containing fruit wine provided by the invention perfectly combines the milk beverage and the fruit wine, is lactic acid bacteria beverage with rich nutrition and novel mouthfeel, has higher nutritional value than the same type of products containing fruit juice and fruit grains, and is absorbed by human body more easily. Moreover, the nutrition components contained in the milk beverage containing fruit wine provided by the invention are natural nutrition components, and are safe to eat.
Description
Technical field
The present invention relates to a kind of milk beverage and preparation method thereof, relate in particular to a kind of milk beverage that contains fruit wine and preparation method thereof, belong to the liquid milk product field.
Background technology
The dairy products industry is the important part of food industry, is one of the fastest food service industry of China's growth rate.The raising of Along with people's life health consciousness, the development of dairy products has also got into Rapid development stage thereupon, and huge variation takes place to nutritional requirement in the kind of product, packing, taste and consumer.
Sour milk beverage is to be that raw material adds the goods that modulation such as entry, liquid glucose form in the emulsion that the lactic acid bacteria class cultivation and fermentation makes with ox (sheep) breast or reconstituted milk.
Eaux-De-Vie has had the production history of two thousand years, the fruit wine of brew not only to keep the fragrance of raw material fruit in China, and has drawn the whole nutrition in the fruit, contains the abundant vitamin and the amino acid of needed by human body.Even sometimes eat something rare the nutrition that fruit can not absorb, but can absorb through fruit wine, contain a large amount of polyphenol in addition in the fruit wine, can play the effect that fat is piled up that suppresses in human body.Wine liquid color and luster is lovable, often drinks good for health.
Obtain a kind of new product if can milk beverages such as fruit wine and sour milk beverage be combined, will greatly enrich the product category of milk beverage, satisfy more consumers in general's demand.
Summary of the invention
For solving the problems of the technologies described above, the object of the present invention is to provide a kind of milk beverage that contains the fruit wine composition, combine to obtain a kind of new milk beverage through fruit wine and milk beverage.
The present invention also aims to provide the preparation method of above-mentioned milk beverage.
For achieving the above object, the present invention at first provides a kind of milk beverage that contains fruit wine, and it comprises following percentage by weight composition: milk, 30%-50%; Fermentation fruit wine juice, 2%-4%, pectin, 0.1%-0.15%, sodium carboxymethylcellulose (CMC), 0.3%-0.6%; Sodium phosphate trimer, 0.01%-0.05%; White granulated sugar or sweet taste material, 9%-13%, citric acid, 0.03%-0.07%, surplus is a water; And each percentage by weight sum of forming satisfies 100%.
In above-mentioned milk beverage provided by the invention, preferably, the fermentation fruit wine juice that is adopted can be the product that is purchased, and its sugar content is 12wt%-16wt%, and acid content is 0.5wt%, and alcohol content is 12wt%-14wt%.The fermentation fruit wine juice that the present invention adopted can be strawberry fruit wine, pineapple wine, blueberry fruit wine, Howthorn Wine etc.
In above-mentioned milk beverage provided by the invention; Comprise that also sugariness is equivalent to wherein to contain the sweet taste material of the sugariness of 9%-13% sucrose; Preferably, the sweet taste material that is adopted comprises one or more in glucose, fructose, maltose, xylitol, acesulfame potassium, Aspartame and the honey element etc.
The total solids content of milk beverage provided by the invention can reach 10.5wt%-15.5wt%, and content of milk protein can reach 1wt%-1.5wt%.
In above-mentioned milk beverage provided by the invention, the milk in the batching (raw material milk) is meant the fresh milk that meets China fresh cow's milk acquisition criteria GB6914, also can be the recombined milk of being processed by the reduction of milk constituents such as milk powder, condensed milk, lactalbumin.Preferably, the milk that is adopted is fresh milk, perhaps goes back original product, perhaps fat-enriched milk, whole milk, degreasing or partly defatted milk by what milk powder, condensed milk or lactalbumin reduction were processed.In addition, the total solids content of the milk that is adopted in the milk beverage provided by the invention preferably can be 11wt%-14wt%, 12wt%-14wt% more preferably, and the dry matter content of non-fat milk is not less than 8.5wt%.
In above-mentioned milk beverage provided by the invention, preferably, the total solids content of the milk that is adopted is 11wt%-14wt%.
In above-mentioned milk beverage provided by the invention, preferably, this milk beverage also contains the fermented bacterium that accounts for its gross weight 0.008%-0.01%.More preferably; This fermented bacterium can comprise streptococcus thermophilus (Streptococcus thermophilus) and/or lactobacillus bulgaricus (Lactobacillus bulgaricus), and in lactobacillus acidophilus (Lactobacillus.acidophilus), newborn Bifidobacterium Bifidum (Bifidobacterium lactis), long Bifidobacterium Bifidum (Bifidobacterium longum), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus casei (Lactobacillus casei) and the Lactobacillus rhamnosus (Lactobacillus GG) etc. one or more.
Contain a certain amount of alcohol in the fruit wine,, can destroy the hydration shell of protein particulate, protein is precipitated, influence the quality of milk because alcohol is very big to the affinity of water.At normal temperatures, alcohol precipitation protein often causes sex change, causes finished product stabilising system in shelf life to be destroyed, and further influences the local flavor and the structural state of finished product.In the milk beverage provided by the present invention; Use with pectin, CMC and three kinds of combination of stabilizers of sodium phosphate trimer; And three's addition is controlled to be 0.1%-0.15%, 0.3%-0.6% and the 0.01%-0.05% of milk beverage gross weight respectively; Can address the above problem well, make the milk beverage that contains fruit wine for preparing in shelf life, can keep the stable of system always.
The present invention also provides the above-mentioned preparation method who contains the milk beverage of fruit wine, and it may further comprise the steps:
Standardization: milk is carried out standardization;
Batching: will pass through standardized milk and be warming up to 65 ℃ and carry out homogenization processing, homogenization pressure is 18-200Bar, obtains feed liquid;
Sterilization: the feed liquid behind the homogeneous is carried out sterilization processing, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is controlled to be 300s;
Cooling: the feed liquid after the sterilization is cooled to 42 ± 2 ℃;
Inoculation fermentation: proper amount of strains is added in the above-mentioned cooled feed liquid, stirs, at 42 ± 2 ℃ of following heat-preservation fermentation 4-6 hours, treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
Premix: in batching is irritated, add part water (may be controlled to batching water total amount about 80%); Be warming up to 60-65 ℃; Sodium phosphate trimer, sodium carboxymethylcellulose, pectin are added in the material-compound tank with white granulated sugar or the dried back of mixing of sweet taste material; Carry out 20 minutes circular treatment fully after the dissolving, be cooled to 30 ℃-40 ℃ then;
Batch mixing: the base of will suckling is squeezed in the material-compound tank and is supplied most water (may be controlled to batching water total amount about 95%), stirs, and obtains mixed material;
Acid adjustment: the mixed material temperature is adjusted to 25-35 ℃, citric acid and the water mass ratio dilution back by 1: 10 is slowly added in the mixed material, add fermentation fruit wine juice simultaneously and stir;
Constant volume: with carrying out constant volume in the remaining water adding mixed material;
Blending: in mixed material, add an amount of essence and stirred 15-20 minute;
Filter: mixed material is removed by filter impurity through duplex strainer;
The preheating homogeneous: material is warmed up to 65-70 ℃ and carries out homogeneous, and pressure is controlled to be 50-180Bar;
Sterilization: under 115 ℃, the mixed material behind the homogeneous carried out 15 seconds sterilization processing, obtain containing the milk beverage of fruit wine.
Packaged form to product among the present invention does not have particular requirement; Can adopt the common in the market sour milk or the packaged form of beverage; For example, plastic cup, the Plastic Drum of materials such as PP, PS and HDPE are for convenient transportation, factor such as improve the grade also can be selected the dixie cup packing for use.
The milk beverage that contains fruit wine provided by the present invention is with milk beverage and fruit wine perfect adaptation; It is a kind of nutritious, sour milk beverage that mouthfeel is novel; Compare with the market like product; Have following superiority: the product taste that, can make up is many, draws materials extensively, and nearly all fruit can be made fruit wine.Two, nutritious, than similar contain fruit juice, product nutritive values such as fruit grain etc. higher, more be prone to be absorbed by the body.Constantly produce alcohol during the fermentation, make in the fruit some eat something rare the material that is difficult for being absorbed by the body and all dissolve in the alcohol, improved the utilization rate of fruit greatly; Owing to contain a small amount of alcohol, give product special mouthfeel extremely, simultaneously in the appetite that more can promote the people summer of sweltering heat.Three, natural nutrient component, edible safety.Almost whole during the fermentation harmful microorganisms can both be killed; Simultaneously because the existence of alcohol; Make polysaccharose substance and organic acid in the fruit all dissolve in wherein, make it have certain sugariness and acidity, with the addition of milk alternative part acid of keynote timing and sweetener.
Simultaneously; The present invention has also solved the problem that alcoholic content influences the protein stability in the milk easily through the combination of stabilizers that adopts pectin, CMC and sodium phosphate trimer, makes the milk beverage that contains fruit wine provided by the invention in shelf life, can keep the stable of system always.
The specific embodiment
To understand in order technical characterictic of the present invention, purpose and beneficial effect being had more clearly, technical scheme of the present invention is carried out following detailed description, but but can not be interpreted as qualification at present practical range of the present invention.
Embodiment 1, contain milk beverage of strawberry fruit wine and preparation method thereof
Present embodiment provides a kind of milk beverage that contains strawberry fruit wine, and it has following percentage by weight raw material and forms:
Fresh milk, 30%, white granulated sugar, 9%, pectin, 0.1%, CMC, 0.4%, sodium phosphate trimer, 0.02%, strawberry fruit wine, 2%, citric acid, 0.03%, strawberry essence, an amount of, bacterial classification, 0.008%, surplus is the batching water.
The preparation method of the milk beverage that contains strawberry fruit wine that present embodiment provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will pass through standardized fresh milk and be warming up to 65 ℃ and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition; Stir; Under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour; Treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank; After whole powderizations is intact; Circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of strawberry essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: through duplex strainer mixed material is filtered, remove impurity;
7) preheating homogeneous: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains strawberry fruit wine after the cooling.
Embodiment 2, contain milk beverage of pineapple wine and preparation method thereof
Present embodiment provides a kind of milk beverage that contains pineapple wine, and it has following percentage by weight raw material and forms:
Fresh milk, 35%, white granulated sugar, 11%, pectin, 0.12%, CMC, 0.3%, sodium phosphate trimer, 0.04%, pineapple wine, 3.0%, citric acid, 0.04%, bacterial classification, 0.009%, surplus is the batching water.
The preparation method of the milk beverage that contains pineapple wine that present embodiment provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will pass through standardized fresh milk and be warming up to 65 ℃ and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition; Stir; Under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour; Treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank; After whole powderizations is intact; Circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of flavoring pineapple essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: through duplex strainer mixed material is filtered, remove impurity;
7) preheating homogeneous: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains pineapple wine after the cooling.
Embodiment 3, contain milk beverage of strawberry fruit wine and preparation method thereof
Present embodiment provides a kind of milk beverage that contains strawberry fruit wine, and it has following percentage by weight raw material and forms:
Fresh milk, 45%, white granulated sugar, 13%, pectin, 0.15%, CMC, 0.5%, sodium phosphate trimer, 0.03%, strawberry fruit wine, 5%, citric acid, 0.05%, strawberry essence, an amount of, bacterial classification, 0.01%, surplus is the batching water.
The preparation method of the milk beverage that contains strawberry fruit wine that present embodiment provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will pass through standardized fresh milk and be warming up to 65 ℃ and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition; Stir; Under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour; Treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank; After whole powderizations is intact; Circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of strawberry essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: through duplex strainer mixed material is filtered, remove impurity;
7) preheating homogeneous: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains strawberry fruit wine after the cooling.
Embodiment 4, contain milk beverage of pineapple wine and preparation method thereof
Present embodiment provides a kind of milk beverage that contains pineapple wine, and it has following percentage by weight raw material and forms:
Fresh milk, 50%, white granulated sugar, 13%, pectin, 0.1%, CMC, 0.6%, sodium phosphate trimer, 0.05%, pineapple wine, 4.0%, citric acid, 0.07%, bacterial classification, 0.009%, surplus is the batching water.
The preparation method of the milk beverage that contains pineapple wine that present embodiment provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will pass through standardized fresh milk and be warming up to 65 ℃ and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition; Stir; Under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour; Treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank; After whole powderizations is intact; Circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of flavoring pineapple essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: through duplex strainer mixed material is filtered, remove impurity;
7) preheating homogeneous: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains pineapple wine after the cooling.
Embodiment 5, contain milk beverage of pineapple wine and preparation method thereof
Present embodiment provides a kind of milk beverage that contains pineapple wine, and it has following percentage by weight raw material and forms:
Fresh milk, 56%, white granulated sugar, 7%, pectin, 0.14%, CMC, 0.4%, sodium phosphate trimer, 0.02%, pineapple wine, 6%, citric acid, 0.07%, bacterial classification, 0.008%, surplus is the batching water.
The preparation method of the milk beverage that contains pineapple wine that present embodiment provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will pass through standardized fresh milk and be warming up to 65 ℃ and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition; Stir; Under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour; Treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank; After whole powderizations is intact; Circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of flavoring pineapple essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: through duplex strainer mixed material is filtered, remove impurity;
7) preheating homogeneous: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains pineapple wine after the cooling.
Comparative Examples 1, contain milk beverage of pineapple wine and preparation method thereof
This Comparative Examples provides a kind of milk beverage that contains pineapple wine, and it has following raw materials by weight percent and forms:
Fresh milk, 56%, white granulated sugar, 7%, pectin, 0.05%, CMC, 0.4%, sodium phosphate trimer, 0.02%, pineapple wine, 6%, citric acid, 0.07%, bacterial classification, 0.01%, surplus is the batching water.
The preparation method of the milk beverage that contains pineapple wine that this Comparative Examples provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will pass through standardized fresh milk and be warming up to 65 ℃ and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition; Stir; Under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour; Treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank; After whole powderizations is intact; Circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of flavoring pineapple essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: through duplex strainer mixed material is filtered, remove impurity;
7) preheating homogeneous: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains pineapple wine after the cooling.
Comparative Examples 2, contain milk beverage of strawberry fruit wine and preparation method thereof
This Comparative Examples provides a kind of milk beverage that contains strawberry fruit wine, and it has following raw materials by weight percent and forms:
Fresh milk, 45%, white granulated sugar, 13%, pectin, 0.2%, CMC, 0.5%, sodium phosphate trimer, 0.03%, strawberry fruit wine, 5%, citric acid, 0.05%, strawberry essence, an amount of, bacterial classification, 0.009%, surplus is the batching water.
The preparation method of the milk beverage that contains strawberry fruit wine that this Comparative Examples provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will pass through standardized fresh milk and be warming up to 65 ℃ and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition; Stir; Under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour; Treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank; After whole powderizations is intact; Circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of strawberry essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: through duplex strainer mixed material is filtered, remove impurity;
7) preheating homogeneous: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains pineapple wine after the cooling.
Comparative Examples 3, contain milk beverage of strawberry fruit wine and preparation method thereof
This Comparative Examples provides a kind of milk beverage that contains strawberry fruit wine, and it has following raw materials by weight percent and forms:
Fresh milk, 30%, white granulated sugar, 9%, pectin, 0.1%, CMC, 0.4%, strawberry fruit wine, 2%, citric acid, 0.03%, strawberry essence, an amount of, bacterial classification, 0.01%, surplus is the batching water.
The preparation method of the milk beverage that contains strawberry fruit wine that this Comparative Examples provides may further comprise the steps:
1, milk base fermentation:
1) standardization: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: will pass through standardized fresh milk and be warming up to 65 ℃ and carry out homogeneous, homogenization pressure is 18-200Bar, obtains feed liquid;
3) sterilization: the feed liquid behind the above-mentioned homogeneous is carried out sterilization, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is 300s;
4) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
5) inoculation fermentation: bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is added in the above-mentioned cooled feed liquid by addition; Stir; Under 42 ± 2 ℃ condition heat-preservation fermentation 4-6 hour; Treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
2, beverage ingredient:
1) premix: elder generation adds 80% batching water in material-compound tank, be warming up to 60-65 ℃, and the dried back of mixing of small powder and white granulated sugar is added in the material-compound tank; After whole powderizations is intact; Circulated 20 minutes, and made the abundant imbibition of small powder, be cooled to 30 ℃-40 ℃ changing good feed liquid;
2) batch mixing: the milk base that will ferment is squeezed in the material-compound tank and is supplied most of batching and use pure water, stirs, and obtains mixed material;
3) acid adjustment: the temperature of mixed material is adjusted to 25-35 ℃; Citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, stir simultaneously;
4) constant volume: add remaining batching water, promptly be settled to the amount of regulation with the batching pure water;
5) blending: batching adds an amount of strawberry essence after the assay was approved, carries out 15-20 minute stirring simultaneously;
6) filter: through duplex strainer mixed material is filtered, remove impurity;
7) preheating homogeneous: mixed material is warmed up to 65-70 ℃ carries out homogeneous, homogenization pressure is 50-180Bar;
8) sterilization: under 115 ℃, mixed material carried out 15 seconds sterilization processing, be the milk beverage finished product that contains pineapple wine after the cooling.
The mouthfeel, local flavor and the stability that contain the milk beverage of fruit wine are judged checking
The milk beverage that contains fruit wine that embodiment 1-5 and Comparative Examples 1-3 are provided carries out the confirmatory experiment of judging of mouthfeel, local flavor and stability respectively in shelf life.Experimental result is as shown in table 1.
Table 1 mouthfeel, local flavor and stability judge the confirmatory experiment result
Comparative Examples 1 is that with the difference of embodiment 5 content of pectin is different; Experimental result through table 1 provides can be found out; When adopting the addition of the pectin that Comparative Examples 1 provides; The local flavor of prepared milk beverage, stability and mouthfeel all can change in shelf life; And when adopting the addition of the pectin that embodiment 5 provides, it is stable that the local flavor of prepared milk beverage, stability and mouthfeel can both keep in shelf life, and addition of this explanation pectin has bigger influence for local flavor, stability and the mouthfeel of milk beverage in shelf life.
Comparative Examples 3 is whether add sodium phosphate trimer with the difference of embodiment 1; Experimental result through table 1 provides can be found out; Local flavor, stability and the mouthfeel of the milk beverage that does not contain sodium phosphate trimer that Comparative Examples 3 provides all can change in shelf life; And local flavor, stability and the mouthfeel of the milk beverage that contains sodium phosphate trimer that employing embodiment 1 provides can both keep stable in shelf life, and whether this explanation adds sodium phosphate trimer has bigger influence for local flavor, stability and the mouthfeel of milk beverage in shelf life.
Comprehensive above-mentioned analysis and associative list 1 given experimental result can be found out; Adopt the combination of pectin, CMC and sodium phosphate trimer to use as stabilizing agent; Can make the milk beverage that contains fruit wine in long shelf life, keep stable; Bleed, deposited phenomenon can not occur, bad variation can not take place in its local flavor, stability and mouthfeel.Simultaneously, when the addition of pectin being controlled in the scope of 0.1-0.15wt%, to obtain to contain local flavor, stability and the mouthfeel of milk beverage of fruit wine better relatively.
Above-described specific embodiment; The object of the invention, technical scheme and beneficial effect have been carried out further explain, and institute it should be understood that the above is merely specific embodiment of the present invention; And be not used in qualification protection scope of the present invention; All within spirit of the present invention and principle, any modification of being made, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. preparation method who contains the milk beverage of fruit wine, it may further comprise the steps:
Standardization: milk is carried out standardization;
Batching: will pass through standardized milk and be warming up to 65 ℃ and carry out homogenization processing, homogenization pressure is 18-200Bar, obtains feed liquid;
Sterilization: the feed liquid behind the homogeneous is carried out sterilization processing, and sterilization temperature is 95 ± 5 ℃, and sterilizing time is controlled to be 300s;
Cooling: the feed liquid after the sterilization is cooled to 42 ± 2 ℃;
Inoculation fermentation: proper amount of strains is added in the above-mentioned cooled feed liquid, stirs, at 42 ± 2 ℃ of following heat-preservation fermentation 4-6 hours, treat pH reach 4.5 or titratable acidity stop fermentation when being 70 ° of T, obtain the milk base;
Premix: in batching is irritated, add part water; Be warming up to 60-65 ℃; Sodium phosphate trimer, sodium carboxymethylcellulose, pectin are added in the material-compound tank with the dried back of mixing of sweet taste material, carry out 20 minutes circular treatment fully after the dissolving, be cooled to 30 ℃-40 ℃ then;
Batch mixing: the base of will suckling is squeezed in the material-compound tank and is supplied most water, stirs, and obtains mixed material;
Acid adjustment: the mixed material temperature is adjusted to 25-35 ℃, citric acid and the pure water mass ratio dilution back by 1: 10 is slowly added in the mixed material, add fermentation fruit wine juice simultaneously and stir;
Constant volume: with carrying out constant volume in the remaining water adding mixed material;
Blending: in mixed material, add an amount of essence and stirred 15-20 minute;
Filter: mixed material is removed by filter impurity through duplex strainer;
The preheating homogeneous: material is warmed up to 65-70 ℃ and carries out homogeneous, and pressure is 50-180Bar;
Sterilization: under 115 ℃, the mixed material behind the homogeneous carried out 15 seconds sterilization processing, obtain the said milk beverage that contains fruit wine;
Wherein, the said milk beverage that contains fruit wine has following percentage by weight raw material composition:
Milk, 30%-50%, fermentation fruit wine juice, 2%-4%, pectin, 0.1%-0.15%; Sodium carboxymethylcellulose, 0.3%-0.6%; Sodium phosphate trimer, 0.01%-0.05%, sweet taste material, 9%-13%, citric acid, 0.03%-0.07%; Fermented bacterium, 0.008%-0.01%, surplus is a water; And each percentage by weight sum of forming satisfies 100%.
2. preparation method as claimed in claim 1, wherein, the sugar content of said fermentation fruit wine juice is 12wt%-16wt%, and acid content is 0.5wt%, and alcohol content is 12wt%-14wt%.
3. preparation method as claimed in claim 1, wherein, said sweet taste material is one or more in glucose, fructose, maltose, xylitol, acesulfame potassium, Aspartame and the honey element.
4. preparation method as claimed in claim 1, wherein, said milk is fresh milk, perhaps goes back original product, perhaps fat-enriched milk, whole milk, degreasing or partly defatted milk by what milk powder, condensed milk or lactalbumin reduction were processed.
5. preparation method as claimed in claim 1, wherein, the total solids content of said milk is 11wt%-14wt%.
6. preparation method as claimed in claim 1; Wherein, Said fermented bacterium is streptococcus thermophilus and/or lactobacillus bulgaricus, and in lactobacillus acidophilus, newborn Bifidobacterium Bifidum, long Bifidobacterium Bifidum, Lactobacillus helveticus, Lactobacillus casei and the Lactobacillus rhamnosus one or more.
7. preparation method as claimed in claim 1, wherein, said sweet taste material is a white granulated sugar.
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| CN104522167A (en) * | 2014-12-04 | 2015-04-22 | 周莉莉 | Passion fruit milk beverage and preparation method thereof |
| CN113207966A (en) * | 2021-05-24 | 2021-08-06 | 上海应用技术大学 | Pineapple and fingered citron flavored yoghurt beverage and preparation method thereof |
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| Title |
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| 梁茂文等.添加果酒复合型乳酸菌饮料的研制.《食品与机械》.2010,第26卷(第4期),第115－119页. * |
| 梁茂文等.酒味果蔬复合搅拌型酸奶的研制.《现代食品科技》.2010,第26卷(第6期),第600-604页. * |
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