CN102499286B - Concentrated fermented milk used for producing lactic acid bacteria beverage and preparation method thereof - Google Patents
Concentrated fermented milk used for producing lactic acid bacteria beverage and preparation method thereof Download PDFInfo
- Publication number
- CN102499286B CN102499286B CN 201110447512 CN201110447512A CN102499286B CN 102499286 B CN102499286 B CN 102499286B CN 201110447512 CN201110447512 CN 201110447512 CN 201110447512 A CN201110447512 A CN 201110447512A CN 102499286 B CN102499286 B CN 102499286B
- Authority
- CN
- China
- Prior art keywords
- homogeneous
- fermentation
- milk
- hydration
- inoculation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title abstract description 26
- 241000894006 Bacteria Species 0.000 title abstract description 14
- 239000004310 lactic acid Substances 0.000 title abstract description 13
- 235000014655 lactic acid Nutrition 0.000 title abstract description 13
- 235000013361 beverage Nutrition 0.000 title abstract description 6
- 235000015140 cultured milk Nutrition 0.000 title abstract description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 230000004151 fermentation Effects 0.000 claims abstract description 40
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000020167 acidified milk Nutrition 0.000 claims description 35
- 241000229143 Hippophae Species 0.000 claims description 25
- 235000011497 sour milk drink Nutrition 0.000 claims description 25
- 235000020183 skimmed milk Nutrition 0.000 claims description 21
- 108010073771 Soybean Proteins Proteins 0.000 claims description 20
- 235000019710 soybean protein Nutrition 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 16
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 15
- 238000011081 inoculation Methods 0.000 claims description 15
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- 230000036571 hydration Effects 0.000 claims description 13
- 238000006703 hydration reaction Methods 0.000 claims description 13
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 229920001184 polypeptide Polymers 0.000 claims description 7
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 230000008859 change Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 230000003068 static effect Effects 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 238000009736 wetting Methods 0.000 claims description 4
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 239000000843 powder Substances 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 2
- 240000000950 Hippophae rhamnoides Species 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 229940071440 soy protein isolate Drugs 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 16
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 230000004060 metabolic process Effects 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 210000004243 sweat Anatomy 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000020130 leben Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 1
- 235000003935 Hippophae Nutrition 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000505 pernicious effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Images
Landscapes
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the field of the preparation of lactic acid bacteria beverage and particularly relates to concentrated fermented milk used for producing lactic acid bacteria beverage and a preparation method thereof. The raw materials of the fermented milk comprises 12-48% by weight of skim powder, 1-3% by weight of soy protein isolate or soy peptide, 0.8-2% by weight of sea buckthorn concentrated juice and the balance of water. Compared with the prior art, the invention has the advantages that the productivity of the lactic acid bacteria beverage can be effectively improved, and particularly the productivity of the brown lactic acid bacteria beverage, which is seriously restricted due to long-term fermentation at room temperature, can be improved obviously.
Description
Technical field
The present invention relates to the sour milk beverage preparation field, particularly, the present invention relates to a kind of concentrated type acidified milk of producing sour milk beverage and preparation method thereof that is used to.
Background technology
Active lactic acid bacteria drink stimulates intestinal movement to keeping colony balance in the human body intestinal canal, improves defecation, suppresses pernicious bacteria propagation in the enteron aisle, reduces the harmful intestinal tract material and generates, and the disorder of treatment function of intestinal canal has remarkable result.And the drinking of suitable lactose intolerance crowd.Along with the lifting day by day of present people's living standard, people begin gradually healthy living constantly to be paid attention to.Active lactic acid bacteria drink is owing to its health, palatability, and gradually growing up is the new lover in milk beverage market, and the parent who more and more is subjected to the consumer looks at.
But just the general technology of sour milk beverage production at present owing to its preparation of breast by fermentation in process of production, is carried out the allotment production of sour milk beverage again.Because the preparatory phase at acidified milk is wanted 3h-6h consuming time at least, it has limited the production production capacity of sour milk beverage to a great extent, simultaneously if will carry out long-time (48h-84h) fermentation, it has reduced the production production capacity virtually, increase the contaminated risk of fermentation, and made production cost increase etc.
Brown class active lactic acid bacteria drink is the most in fashion at present, but owing to the fermentation time of used acidified milk in this kind of beverage production is generally 48-84 hour lengthy fermentation, its production capacity is restricted to a great extent for this reason.
Sea-buckthorn is a kind of natural plants that is rich in bioactivator, and the biochemical component of having found at present reaches kind more than 190.More than the sea-buckthorn contained vitamin kind, content abundant be that any other fruits and vegetables are incomparable, have the laudatory title of " vitamin treasure-house ".Active component in the sea buckthorn fruit reaches kind more than 190, and the active component in the Seabuckthorn Oil has 106 kinds, comprising 6 kinds of liposoluble vitamins, and 22 kinds in aliphatic acid, 42 kinds of lipids, 33 kinds of flavones and phenols.It contains multiple nutritional components, mainly contains: multiple flavones, lecithin, cephalin, unrighted acid, amino acid, trace element.All contain protein in sea-buckthorn pulp, fruit juice, the seed, and content is quite high.Contain the amino acid of A wide selection of colours and designs in sea-buckthorn pulp and the fruit juice, and comprise that human body can not synthesize necessary 8 seed amino acids.
Mention soybean isolate protein powder and can effectively promote lactobacillus-fermented in the patent No. is 201010607693.2 patent, described soybean isolate protein powder has facilitation preferably to the less cultured milk's material of protein content.But in sour milk beverage is produced, the acidified milk of low protein content has limited the production capacity of sour milk beverage to a certain extent, even if Protein content then add soybean isolate protein powder during the fermentation and can not reach effect preferably in the raising acidified milk, therefore, how to make the higher milk material of protein content have good ferment effect, thereby improve acidified milk production scale, reduce cost, the preparation of leben is had great importance.
Summary of the invention
The objective of the invention is in order to overcome the problems referred to above, a kind of concentrated type acidified milk that is used to produce sour milk beverage is provided.
The objective of the invention is in order to overcome the problems referred to above, a kind of preparation method who is used to produce the concentrated type acidified milk of sour milk beverage is provided.
According to the concentrated type acidified milk that is used to produce sour milk beverage of the present invention, the weight percentage of described acidified milk raw material comprises: skimmed milk 12%-48%; Soybean protein isolate or soya-bean polypeptides 1%-3%; Sea-buckthorn inspissated juice 0.8%-2%, water surplus, as preferably, the weight percentage of described acidified milk raw material comprises: skimmed milk 12%-48%; HFCS 2%-8%; White granulated sugar 4%-10%; Soybean protein isolate or soya-bean polypeptides 1%-3%; Sea-buckthorn inspissated juice 0.8%-2%, water surplus.
According to the concentrated type acidified milk that is used to produce sour milk beverage of the present invention, described skimmed milk is meant the antibiotic-free skimmed milk, and its protein content is 33.4%-34%, and protein content is generally 26%-28% in the whole-fat milk powder.
Described HFCS can be the HFCS of F42 type or F55 type;
Described white granulated sugar is a GB primes sucrose;
Described soybean protein isolate can replace with soya-bean polypeptides, is plant separation protein matter, buys product type 670IP from Zhengzhou albumen Co., Ltd of Du Pont.
Described sea-buckthorn inspissated juice is meant fresh fructus hippophae inspissated juice, does not have any anticorrisive agent and adds.
The present invention also provides a kind of preparation method who is used to produce the concentrated type acidified milk of sour milk beverage, and the weight percentage of described acidified milk raw material comprises: skimmed milk 12%-48%; Soybean protein isolate or soya-bean polypeptides 1%-3%; Sea-buckthorn inspissated juice 0.8%-2%, water surplus;
Said method comprising the steps of:
1) water is heated up, add skimmed milk, white granulated sugar, HFCS, sea-buckthorn inspissated juice, soybean protein isolate, change material;
2) hydration, homogeneous, brown stain, cooling, inoculation, termination fermentation and homogeneous obtain being used to produce the concentrated type acidified milk of sour milk beverage.
According to a specific embodiment of the present invention, said method comprising the steps of:
(1) changes material: pure water is warming up to 55 ℃-65 ℃, drops into skimmed milk, white granulated sugar, HFCS, soybean protein isolate then, open simultaneously to stir and carry out the 30min-60minization material.
(2) hydration: change and to stop to stir after material finishes, be incubated 45 ℃-55 ℃, carry out the static hydration of 60min-120min, make abundant wetting the dissolving of skimmed milk.
(3) homogeneous: hydration is carried out homogeneous after finishing, and homogenization pressure is: 180bar/30bar is preheated to before the homogeneous about 65 ℃.
(4) brown stain: if will make that sour milk beverage is the brown color and luster, and need not mix colours, so just can carry out the browning reaction of 85 ℃ of-95 ℃/90min-120min or 121 ℃ of-132 ℃/5min-10min to the feed liquid behind the homogeneous; If do not need brown stain then directly to carry out pasteurize: 95 ℃/300s.
(5) cooling; After brown stain is finished, be cooled to 37 ℃-42 ℃ of inoculation temperatures, prepare inoculation.
(6) inoculation: the intact feed liquid of pasteurize cools, and is cooled to 37 ℃-42 ℃ of inoculation temperatures, inoculates.
(7) fermentation: fermentation time and temperature are adjusted according to selected bacterial classification.Lactobacillus casei L.casei-01, from Denmark Ke Hansen, 37 ℃ of the suitableeest fermentation temperatures.Fermentation time, according to the titratable acidity decision that acidified milk will reach, the 48h-84h that generally ferments can stop fermentation, and acidity reaches 150 ° of T-220 ° of T.
(8) stop fermentation: when acidity and pH reach product index, stop fermentation, promptly be cooled to 10 ℃-20 ℃.
(9) homogeneous: the feed liquid of fermentation ends is carried out the cold homogeneous of aseptic condition, homogenization pressure: 180bar/30bar.
(10) refrigeration: the acidified milk behind the homogeneous is refrigerated standby, reserve temperature≤10 ℃, storage time≤48h.
Be the low situation of poor efficiency, production capacity that remedies present sour milk beverage method therefor, a kind of concentrated type acidified milk that sour milk beverage is produced that is used for provided by the invention, the protein content of described concentrated type acidified milk optimization by experiment is adjusted to 4%-16%, simultaneously in the prescription of acidified milk according to a certain percentage, add soybean protein isolate and sea-buckthorn inspissated juice, effectively promote the lactic acid bacteria metabolism of acidified milk under the protein content conditions of higher, good acidified milk local flavor can be provided again simultaneously.
The present invention's benefit against existing technologies is effectively to promote the production production capacity of sour milk beverage.Particularly for the brown sour milk beverage, because its normal temperature lengthy fermentation has seriously restricted production capacity, the present invention is very much obvious to the production capacity lifting of this type of sour milk beverage.This kind is used for concentrated type acidified milk prescription and the technology that sour milk beverage is produced simultaneously, can effectively save the energy consumption in the fermenting and producing, and reduced the risk that the frequent clean sterilization does not thoroughly bring, reduced the amount of labour, and can centralized production concentrate acidified milk, carry out then cold chain be distributed to for processing factory or the allotment workshop carry out the allotment production of leben again, avoided the restriction of fermentation condition, satisfy the needs of business strategy.
Description of drawings
Fig. 1 is the preparation method's flow chart that is used to produce the concentrated type acidified milk of sour milk beverage of the present invention.
The specific embodiment
Embodiment 1
Skimmed milk 12%;
HFCS 2%;
White granulated sugar 4%;
Soybean protein isolate 1%;
Sea-buckthorn inspissated juice 0.8%;
Water surplus;
(1) changes material: pure water is warming up to 55 ℃-65 ℃, drops into skimmed milk, white granulated sugar, HFCS, soybean protein isolate then, open simultaneously to stir and carry out the 30min-60minization material.
(2) hydration: change and to stop to stir after material finishes, be incubated 45 ℃-55 ℃, carry out the static hydration of 60min-120min, make abundant wetting the dissolving of skimmed milk.
(3) homogeneous: hydration is carried out homogeneous after finishing, and homogenization pressure is: 180bar/30bar is preheated to before the homogeneous about 65 ℃.
(4) brown stain: if will make that sour milk beverage is the brown color and luster, and need not mix colours, so just can carry out the browning reaction of 85 ℃ of-95 ℃/90min-120min or 121 ℃ of-132 ℃/5min-10min to the feed liquid behind the homogeneous; If do not need brown stain then directly to carry out pasteurize: 95 ℃/300s.
(5) cooling; After brown stain is finished, be cooled to 37 ℃-42 ℃ of inoculation temperatures, prepare inoculation.
(6) inoculation: the intact feed liquid of pasteurize cools, and is cooled to 37 ℃-42 ℃ of inoculation temperatures, inoculates, and the L.casei-01 inoculum concentration is 0.01wt%-0.02wt%.
(7) fermentation: fermentation time and temperature are adjusted according to selected bacterial classification.
(8) stop fermentation: when acidity and PH reach product index, stop fermentation, promptly be cooled to 10 ℃-20 ℃.
(9) homogeneous: the feed liquid of fermentation ends is carried out the cold homogeneous of aseptic condition, homogenization pressure: 180bar/30bar.
(10) refrigeration: the acidified milk behind the homogeneous is refrigerated standby, reserve temperature≤10 ℃, storage time≤48h.
Embodiment 2
Skimmed milk 24%;
HFCS 4%;
White granulated sugar 8%;
Soybean protein isolate 2%;
Sea-buckthorn inspissated juice 1.2%;
Water surplus;
The preparation method is with embodiment 1.
Embodiment 3
Skimmed milk 48%;
HFCS 8%;
White granulated sugar 10%;
Soybean protein isolate 3%;
Sea-buckthorn inspissated juice 2%;
Water surplus;
The preparation method is with embodiment 1.
The comparative example 1
Skimmed milk 48%;
HFCS 8%;
White granulated sugar 10%;
Soybean protein isolate 3%;
Sea-buckthorn inspissated juice 0%;
Water surplus;
The preparation method is with embodiment 1.
The comparative example 2
Skimmed milk 48%;
HFCS 8%;
White granulated sugar 10%;
Soybean protein isolate 0%;
Sea-buckthorn inspissated juice 2%;
Water surplus;
The preparation method is with embodiment 1.
The comparative example 3
Skimmed milk 48%;
HFCS 8%;
White granulated sugar 10%;
Soybean protein isolate 0%;
Sea-buckthorn inspissated juice 0%;
Water surplus;
The preparation method is with embodiment 1.
Viable count variation, titratable acidity and the sense organ and the flavor evaluation that prepare product in embodiment 4 sweats
The inventor has also investigated viable count variation, titratable acidity in the sweat, and the sense organ and the flavor evaluation that prepare product, and the result is shown in table 1～3:
Titratable acidity changes in table 1 embodiment and the comparative example's sweat
Viable count changes in table 2 embodiment and the comparative example's sweat
Table 3 embodiment ferments behind the 84h, and sense organ and local flavor are tested and assessed
| Embodiment | Local flavor | Mouthfeel | Structural state |
| Embodiment 1 | 8 | 7 | 7.5 |
| Embodiment 2 | 8.5 | 6.5 | 7.8 |
| Embodiment 3 | 7.5 | 6 | 7 |
| Comparative Examples 1 | 6.5 | 6 | 6.5 |
| Comparative Examples 2 | 7 | 5.5 | 5.5 |
| Comparative Examples 3 | 6.0 | 6.2 | 6.0 |
Annotate: in the table, the full marks of every test and appraisal are 9 minutes, and the evaluation criterion of its mouthfeel and local flavor is: flavor evaluation comprises milk fragrance, fermenting aroma two aspects, and its milk fragrance is dense more, and fermenting aroma is mellow more, and easy more being accepted do not have bad flavor, and its score is high more; Mouthfeel comprises viscosity, smooth sense two aspects, and its viscosity is moderate, and mouthfeel is smooth more, does not have granular sensation, its score is high more, and structural state comprises the quality structure of acidified milk, and it organizes fine and smooth more, does not have particle, score is high more, and is coarse more, and graininess is arranged, and then score is low more.
From above table 1, comparative example 3 and Comparative Examples 1,2,3 as can be seen, though soybean protein isolate and sea-buckthorn inspissated juice can both promote lactobacillus-fermented, along with the prolongation of fermentation time, acidity constantly increases, but required fermentation time is still very long when using separately, and with both compound according to a certain percentage interpolations, it promotes that the effect of fermentation is better, play synergy, especially when protein content was higher, its effect was better obviously, as embodiment 3 and comparative example 3.
From above table 2, comparative example 3 and Comparative Examples 1,2,3 are as can be seen, soybean protein isolate and sea-buckthorn inspissated juice can both promote the growth metabolism of lactic acid bacteria in the process of fermentation, and along with the prolongation of fermentation time, the viable lactic acid bacteria number constantly increases, with both compound according to a certain percentage interpolations, the effect of the growth metabolism of its promotion lactic acid bacteria is better, plays synergy, especially when protein content is higher, its effect is better obviously, as embodiment 3 and comparative example 3.
From above table 3, comparative example 3 and Comparative Examples 1,2,3 are as can be seen, soybean protein isolate and sea-buckthorn inspissated juice can both promote the growth metabolism of lactic acid bacteria in the process of fermentation, promote fermentation, but by compound interpolation the two, play synergy, can improve cultured milk's local flavor, mouthfeel and structural state.
Claims (2)
1. a concentrated type acidified milk that is used to produce sour milk beverage is characterized in that the weight percentage of described acidified milk raw material comprises: skimmed milk 12%-48%; Soybean protein isolate or soya-bean polypeptides 1%-3%; Sea-buckthorn inspissated juice 0.8%-2%, water surplus;
Described acidified milk raw material also comprises HFCS 2%-8%; White granulated sugar 4%-10%;
The preparation method of described concentrated type acidified milk may further comprise the steps:
1) changes material: pure water is warming up to 55 ℃-65 ℃, drops into skimmed milk, white granulated sugar, HFCS, sea-buckthorn inspissated juice, soybean protein isolate or soya-bean polypeptides then, open simultaneously to stir and carry out the 30min-60minization material;
2) hydration: change and to stop to stir after material finishes, be incubated 45 ℃-55 ℃, carry out the static hydration of 60min-120min, make abundant wetting the dissolving of skimmed milk;
3) homogeneous: hydration is carried out homogeneous after finishing, and homogenization pressure is: 180bar/30bar is preheated to 65 ℃ before the homogeneous;
4) brown stain or sterilization: the feed liquid behind the homogeneous is carried out the browning reaction of 85 ℃ of-95 ℃/90min-120min or 121 ℃ of-132 ℃/5min-10min, perhaps directly carries out 95 ℃/300s sterilization;
5) cooling: after brown stain or sterilization are finished, be cooled to 37 ℃-42 ℃ of inoculation temperatures, prepare inoculation;
6) inoculation: the inoculum concentration of Lactobacillus casei is 0.01wt%-0.02wt%;
7) fermentation: fermentation time and temperature are adjusted according to selected bacterial classification;
8) stop fermentation: when acidity and pH reach product index, stop fermentation, promptly be cooled to 10 ℃-20 ℃;
9) homogeneous: the feed liquid of fermentation ends is carried out the cold homogeneous of aseptic condition, homogenization pressure: 180bar/30bar;
10) refrigeration: the acidified milk behind the homogeneous is refrigerated standby, reserve temperature≤10 ℃, storage time≤48h.
2. one kind prepares the described method that is used to produce the concentrated type acidified milk of sour milk beverage of claim 1, it is characterized in that, said method comprising the steps of:
1) changes material: pure water is warming up to 55 ℃-65 ℃, drops into skimmed milk, white granulated sugar, HFCS, sea-buckthorn inspissated juice, soybean protein isolate or soya-bean polypeptides then, open simultaneously to stir and carry out the 30min-60minization material;
2) hydration: change and to stop to stir after material finishes, be incubated 45 ℃-55 ℃, carry out the static hydration of 60min-120min, make abundant wetting the dissolving of skimmed milk;
3) homogeneous: hydration is carried out homogeneous after finishing, and homogenization pressure is: 180bar/30bar is preheated to 65 ℃ before the homogeneous;
4) brown stain or sterilization: the feed liquid behind the homogeneous is carried out the browning reaction of 85 ℃ of-95 ℃/90min-120min or 121 ℃ of-132 ℃/5min-10min, perhaps directly carries out 95 ℃/300s sterilization;
5) cooling: after brown stain or sterilization are finished, be cooled to 37 ℃-42 ℃ of inoculation temperatures, prepare inoculation;
6) inoculation: the inoculum concentration of Lactobacillus casei is 0.01wt%-0.02wt%;
7) fermentation: fermentation time and temperature are adjusted according to selected bacterial classification;
8) stop fermentation: when acidity and pH reach product index, stop fermentation, promptly be cooled to 10 ℃-20 ℃;
9) homogeneous: the feed liquid of fermentation ends is carried out the cold homogeneous of aseptic condition, homogenization pressure: 180bar/30bar;
10) refrigeration: the acidified milk behind the homogeneous is refrigerated standby, reserve temperature≤10 ℃, storage time≤48h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110447512 CN102499286B (en) | 2011-12-28 | 2011-12-28 | Concentrated fermented milk used for producing lactic acid bacteria beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110447512 CN102499286B (en) | 2011-12-28 | 2011-12-28 | Concentrated fermented milk used for producing lactic acid bacteria beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102499286A CN102499286A (en) | 2012-06-20 |
| CN102499286B true CN102499286B (en) | 2013-07-31 |
Family
ID=46211467
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110447512 Active CN102499286B (en) | 2011-12-28 | 2011-12-28 | Concentrated fermented milk used for producing lactic acid bacteria beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102499286B (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621624B (en) * | 2012-08-29 | 2015-04-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Brown milk drink and production method thereof |
| CN104206532A (en) * | 2013-06-04 | 2014-12-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Suspended fruit granule brown lactobacillus beverage and preparation method thereof |
| CN104188034A (en) * | 2014-08-22 | 2014-12-10 | 江苏紫石微康生物科技有限公司 | Preparation method of concentrated vegetable protein fermented beverage |
| CN104222279A (en) * | 2014-09-30 | 2014-12-24 | 重庆市天友乳业股份有限公司 | Brown sour milk beverage containing real fruit variants and production method thereof |
| CN105104537B (en) * | 2015-10-16 | 2019-01-29 | 光明乳业股份有限公司 | A kind of normal temperature fermentation type milk-contained drink and preparation method thereof |
| CN105285098A (en) * | 2015-12-03 | 2016-02-03 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus beverage and preparation method thereof |
| CN106071520A (en) * | 2016-06-07 | 2016-11-09 | 江南大学 | A kind of sea buckthorn juice fermented beverage and preparation method thereof |
| CN107410480A (en) * | 2017-04-07 | 2017-12-01 | 山东阳春羊奶乳业有限公司 | A kind of fermented milk-containing drink is stabilizing agent specially used and preparation method thereof |
| CN108094530A (en) * | 2017-12-15 | 2018-06-01 | 广州喜乐食品企业有限公司 | A kind of activity brown lactic acid bacteria beverage and preparation method thereof |
| CN111227038B (en) * | 2018-11-29 | 2023-02-24 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN111248276A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | High viable count lactobacillus beverage and preparation method thereof |
| CN110100893A (en) * | 2019-05-13 | 2019-08-09 | 济南泉康食品配料有限公司 | A kind of preparation method of double egg-albumen fermentation brown lactic acid bacteria beverage |
| CN117367918B (en) * | 2023-12-04 | 2024-02-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Construction method and application of sensory quality evaluation model of fermented milk |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278736A (en) * | 2008-03-28 | 2008-10-08 | 西安力邦制药有限公司 | Balanced enteral total nutrient preparation suitable for nutrition support of Asian population |
| CN101361569A (en) * | 2008-09-17 | 2009-02-11 | 雷海平 | Nutrient nourishing beverage |
| CN101623033A (en) * | 2008-07-07 | 2010-01-13 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing honey and bee pollen and production method thereof |
| CN102007968A (en) * | 2010-12-27 | 2011-04-13 | 内蒙古伊利实业集团股份有限公司 | Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof |
-
2011
- 2011-12-28 CN CN 201110447512 patent/CN102499286B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278736A (en) * | 2008-03-28 | 2008-10-08 | 西安力邦制药有限公司 | Balanced enteral total nutrient preparation suitable for nutrition support of Asian population |
| CN101623033A (en) * | 2008-07-07 | 2010-01-13 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing honey and bee pollen and production method thereof |
| CN101361569A (en) * | 2008-09-17 | 2009-02-11 | 雷海平 | Nutrient nourishing beverage |
| CN102007968A (en) * | 2010-12-27 | 2011-04-13 | 内蒙古伊利实业集团股份有限公司 | Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102499286A (en) | 2012-06-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102499286B (en) | Concentrated fermented milk used for producing lactic acid bacteria beverage and preparation method thereof | |
| CN101297664B (en) | Natural hard cheese with design and color and producing method thereof | |
| CN107125368A (en) | A kind of preparation method of the red peony petal tea beverage of Lactobacillus plantarum fermentation phoenix | |
| CN106509529A (en) | Brown lactic acid bacteria beverage containing enzyme and preparation method thereof | |
| CN107348290A (en) | Ferment coconut palm slurry/coconut gravy, coconut yogurt and preparation method thereof | |
| CN102524387A (en) | Kefir fermented dairy product and preparation process thereof | |
| CN101708017A (en) | Sweet corn Kefir fermented milk and production method thereof | |
| CN104068122B (en) | A kind of raspberry composite yoghourt and preparation method thereof | |
| CN104206528A (en) | Walnut flavor fermented milk making process | |
| CN107372825A (en) | A kind of blueberry milk beer drink and its production method | |
| CN104686655B (en) | A kind of active lactic acid bacteria drink and preparation method thereof containing jelly | |
| KR20100027639A (en) | Nutrition balanced yogurt fermented from soy bean milk and milk by kimchi and milk lactic acid bacteria complex and a method of manufacture thereof | |
| CN104757116B (en) | A kind of pickles Yoghourt and preparation method thereof | |
| CN101697753B (en) | Method for preparing collard berry yoghurt and product thereof | |
| CN101283773B (en) | Essence prepared by dried whey and its preparation method | |
| CN104026246B (en) | A kind of flavor fermentation soya-bean milk formula and preparation method | |
| CN103976444B (en) | Kernel dew and preparation method thereof | |
| CN106035666A (en) | Flavored fermented milk and preparation method thereof | |
| CN101204177B (en) | Active lactic acid bacteria beverage and manufacture method thereof | |
| CN102511550A (en) | Method of making active lactobacillus drink | |
| CN101182482A (en) | A kind of Lactobacillus acidophilus, method for fermenting soybean milk with the strain and fermented soybean milk beverage | |
| Szafrańska et al. | Effects of organic fruit juices on physicochemical, microbiological, and antioxidative aspects of fermented whey beverages from organic goat and cow milk, produced at laboratory and industrial scales | |
| Mwanzia et al. | Formulation, processing and characterization of fermented probiotic mango juice using selected starter cultures | |
| CN114304270B (en) | Fermented milk beverage and preparation method thereof | |
| CN110178898A (en) | Golden Rosa roxburghii Tratt Yoghourt and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |