CN103315061B - Active lactobacillus beverage preparation method and active lactobacillus beverage prepared therethrough - Google Patents
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Abstract
The invention discloses an active lactobacillus beverage preparation method and an active lactobacillus beverage prepared therethrough. The preparation method comprises the following steps: homogenizing, sterilizing and cooling fresh milk or reconstituted milk as a raw material, inoculating a starter, adding 0.01-1mass% of aseptic light calcium carbonate, and fermenting at 28-42DEG C for 48-72h to prepare a fermented milk base material; and diluting the obtained fermented milk base material with sterile water according to a volume ratio of the fermented milk base material to water of 1:1-1:9, homogenizing at 30-40DEG C under a pressure of 17-25MPa while (without) adding a sweetener and/or an essence, and filling at 10-20DEG C to obtain the active lactobacillus beverage. The active lactobacillus beverage obtained through the preparation method contains a high quantity of live bacteria, and the preparation method enhances the degradation degree of fermenting strains to milk proteins, allows the content of milk protein peptides in the active lactobacillus beverage to be high, and realizes the stability and difficult layering of the active lactobacillus beverage.
Description
Technical field
The invention belongs to food processing technology field, particularly preparation method of a kind of active lactic acid bacteria drink and products thereof.
Background technology
The milk beverage that adopts Lactobacillus casei (Lactobacillus casei) individual plant zymotechnique to make is favored by consumer deeply with probio number and various effect of its high order of magnitude.This series products is taking Japanese chlorella yakult as representative, and domestic Dairy Enterprise is also released the Lactobacillus casei milk beverage of oneself one after another.Lactobacillus casei has stronger tolerance to human intestines and stomach's digestive tract environment, enter after human body can be in enteron aisle large number of viable, be a kind ofly to there is regulating intestinal canal flora, promote human body to digest and assimilate and strengthen the probio of the various health-care such as immunity.The prerequisite of the health benefit of probio to human body is to take in 10 every day according to research reports
8～10
9individual probio, calculates according to the daily absorption 100g of consumer, and in corresponding product, probio content must be greater than 10
6～10
7the prebiotic effect of CFU/mL competence exertion to human body.
The general shelf-life of biodiasmin drink is about 30 days, although most of product can reach the requirement of bacterium number at initial stage shelf-life, but be difficult to ensure at the number of viable of the end of term product of guaranteeing the quality, so General Requirements is tried one's best, optimization of fermentation conditions makes the probio amount that contains in product many as much as possible, to improve its health properties.But due to the restriction of laws and regulations, most of such as yeast extract of article that promotes Lactobacillus casei propagation, beef extracts etc. all can not be used for active lactic acid bacteria drink, improve viable bacteria amount so be more necessary to open up other approach.In base-material preparation process, the generation of lactic acid and the reduction of pH have suppressed the increment of Lactobacillus casei greatly.
Summary of the invention
Therefore, technical problem to be solved by this invention is to decline rapidly for existing active probiotic drink preparation method products obtained therefrom viable count in storage process, easily there is layering in product, the defect of unstable product quality provides preparation method of a kind of active lactic acid bacteria drink and products thereof.
For solving the problems of the technologies described above, one of technical scheme that the present invention takes is: a kind of preparation method of active lactic acid bacteria drink, and described preparation method comprises the following steps:
(1) taking sweet milk or reconstituted milk as raw material, through homogeneous, sterilization, cooling, inoculating starter, add aseptic precipitated calcium carbonate, the mass percent addition of described aseptic precipitated calcium carbonate is: 0.01%～1%, 28 DEG C～42 DEG C ferment 48～72 hours, make acidified milk base-material;
(2) step (1) gained acidified milk base-material is diluted with sterilized water, the volume ratio of sterilized water and acidified milk base-material is 1:1～1:9, adds or does not add sweetener and/or essence, and 30 DEG C～40 DEG C are carried out homogeneous, homogenization pressure is 17MPa～25MPa, and 10～20 DEG C filling and get final product.
Wherein, step (1) is by raw milk homogeneous, sterilization, cooling, and inoculating starter, adds aseptic precipitated calcium carbonate, and the mass percent addition of described aseptic precipitated calcium carbonate is more preferably 0.5%～1%, is preferably 0.5%.The temperature of described fermentation is more preferably 28 DEG C～37 DEG C, is preferably 32 DEG C, and the time of described fermentation is more preferably 56 hours～72 hours, is preferably 72 hours, makes acidified milk base-material.
Wherein said raw milk is conventional raw milk.Described raw milk is preferably: the milk that healthy mammal secretes naturally, preferably one or more of cow's milk, goat dairy, sheep breast, bactrian camel milk and horse Ruzhong of described mammiferous milk.Described raw milk is preferably: new sweet milk and/or the reconstituted milk being made into milk powder.Described raw milk is preferably: one or more in rich milk, skimmed milk and low fat milk.In described raw milk, butter oil content is preferably 0%～4%.
Wherein said homogeneous is conventional homogeneous technology.The temperature of described homogeneous is preferably 55～75 DEG C, is more preferably 60 DEG C～65 DEG C, is preferably 60 DEG C, and the pressure of described homogeneous is preferably 17～25MPa, is more preferably 20～25MPa, is preferably 20.5MPa, and described homogeneous is preferably double-stage homogenization.
Wherein said sterilization adopts conventional sterilization technology.The temperature of described sterilization is preferably 90～95 DEG C, and the time of described sterilization is preferably 30～120 minutes, is more preferably 90～120 minutes, is 90 minutes best.Described cooling chilling temperature is preferably 30～42 DEG C, is more preferably 37～40 DEG C, is preferably 37 DEG C.The described conventional cooling technology of cooling employing, preferably for to carry out cooling processing by pipeline plate or interlayer cylinder.
Wherein said leavening is this area normal fermentation agent, and described leavening is preferably: liquid yogurt leavening, freezing direct putting type ferment agent for sour milk and freeze-drying direct putting type ferment agent for sour milk, leavening of the present invention is preferably freeze-drying direct putting type ferment agent for sour milk.In described leavening, preferably comprise following bacterial strain: streptococcus thermophilus (Streptococcus thermophilus), Bifidobacterium (Bifidobacterium), lactobacillus acidophilus (Lactobacillus.acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus casei (Lactobacillus.casei), Lactobacillus salivarius (Lactobacillus salivarius), streptococcus lactis (Strept.lactis), Lactobacillus rhamnosus (Lactobacillus GG), Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.Lactis), lactococcus lactis subsp (Lactococcus lactis subsp.Cremoris), one or more in Lactococcus lactis (Lactococcus lactis) and Leuconostoc mesenteroides (Leuconostoc mesenteroides), more preferably comprise Lactobacillus casei (Lactobacillus.casei) and/or streptococcus thermophilus (Streptococcus thermophilus), be preferably Lactobacillus casei (Lactobacillus.casei).The inoculum concentration of described leavening is more preferably: 1 × 10
6cfu/mL～4 × 10
6cfu/mL, is preferably 2 × 10
6cfu/mL.
Wherein said aseptic precipitated calcium carbonate is conventional aseptic precipitated calcium carbonate.Described aseptic precipitated calcium carbonate preferably comprises: sterile particles calcium carbonate, and its original average grain diameter is preferably 5 μ m; Aseptic micro mist calcium carbonate, its original average grain diameter is preferably 1～5 μ m; Aseptic fine calcium carbonate, its original average grain diameter is preferably 0.1～1 μ m; Aseptic calcium carbonate superfine powder, its original average grain diameter is preferably 0.02～0.1 μ m; With aseptic super fine calcium carbonate, its original average grain diameter is preferably one or more in 0.02 μ m.Described aseptic precipitated calcium carbonate is more preferably aseptic fine calcium carbonate and/or aseptic calcium carbonate superfine powder, is preferably aseptic super fine calcium carbonate.
The sterilizing methods of described aseptic precipitated calcium carbonate is the conventional sterilizing methods in this area, and described sterilizing methods is preferably: by xeothermic 120 DEG C of precipitated calcium carbonate particle process, process 30min before use, carry out pre-sterilizing processing and get final product.The preparation method of wherein said precipitated calcium carbonate is conventional preparation method, prepares gained by a series of chemical enginnering process of calcining, digestion, carbonization of lime stone, all commercially available obtaining of aseptic precipitated calcium carbonate of the present invention.
(2) of the present invention are: step (1) gained acidified milk base-material sterilized water is diluted, the volume ratio of this acidified milk base-material and sterilized water is 1:1～1:9, add or do not add sweetener and/or essence, 30 DEG C～40 DEG C are carried out homogeneous, homogenization pressure is 17MPa～25MPa, and 10～20 DEG C filling and get final product.
Wherein said sterilized water is conventional sterilized water.The preparation method of described sterilized water is preferably: water is heated to 90～95 DEG C, and the time of sterilization is 5～10 minutes, is cooled to 35～40 DEG C and get final product, and the volume ratio of described acidified milk base-material and sterilized water is more preferably 1:4～2:3.
Wherein said sweetener refers to gives the material of food with sweet taste, described sweetener be preferably sugar and HFCS/or sugar replacement in one or more.Described sugar, be preferably various forms of sucrose or beet sugar product, one or more in white granulated sugar, soft white sugar, brown sugar, brown granulated sugar, polycrystal rock sugar, monocrystal rock sugar, sugar cube and golden slab sugar, the mass percent addition of described sugar preferably be 0.01%～15%, be more preferably 7～13%.Wherein said sugar replacement refers to that a class can produce sweet taste or strengthening sweet taste and heat are more than the low material of sugar, being preferably one or more in sweet of Aspartame, acesulfame potassium, Sucralose or knob, is more preferably one or more in sweet of Sucralose, acesulfame potassium and knob.
Wherein said essence is preferably one or more in Yoghourt essence, strawberry essence, flavoring banana essence, orange flavor and/or flavoring apple essence, and the mass percent addition of described essence is preferably 0.01%～1.0%.
For solving the problems of the technologies described above, two of the technical scheme that the present invention takes is: a kind of active lactic acid bacteria drink of preparation method's gained as above.
In gained active lactic acid bacteria drink of the present invention, active lactic acid bacterial content is high, and constant product quality, is difficult for layering, and the preservation time of product is more permanent.
For solving the problems of the technologies described above, three of the technical scheme that the present invention takes is: a kind of fermented dairy product feedstock composition, and described fermented dairy product feedstock composition comprises raw milk, aseptic precipitated calcium carbonate and leavening, wherein the inoculum concentration of leavening is: 1 × 10
6cfu/mL～4 × 10
6cfu/mL, the mass percentage content of described aseptic precipitated calcium carbonate is 0.01%～1%.
Wherein said raw milk is conventional raw milk, and the character of described raw milk is same as above.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is: 1, the preparation method of active lactic acid bacteria drink of the present invention can effectively slow down the significantly reduction rapidly of acidified milk base-material pH value in sweat, thereby make sweat more be conducive to the propagation of fermentation strain, be particularly advantageous in the propagation of Lactobacillus casei, thereby obtain the high biodiasmin milk beverage of viable count content.The preparation method of active lactic acid bacteria drink of the present invention has strengthened fermentation strain simultaneously, the particularly degree of decomposition of Lactobacillus casei to milk protein, in products obtained therefrom, contain more milk protein peptide, particularly Lactobacillus casei is poor to lactoprotein capacity of decomposition to have overcome in prior art fermentation strain, poky defect in acidified milk base-material.
2, the active lactic acid bacteria drink that the present invention prepares gained is owing to containing a small amount of precipitated calcium carbonate particle in product, this precipitated calcium carbonate particle still can play and slow down the effect that product pH declines rapidly within the product shelf phase, can improve the viable count comprising in biodiasmin product in shelf life.Because lactoprotein degree of decomposition in sweat is significantly raise, in gained active lactic acid bacteria drink product, be also difficult for producing lamination without adding any stabilizer element, the stability of products obtained therefrom has obtained great enhancing simultaneously.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.Unless otherwise noted, all commercially available obtaining of agents useful for same of the present invention and raw material.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
In each embodiment of the following stated, in Lactobacillus casei (Lactobacillus.casei) the bacterium powder using bacterium to count content be 1 × 10
11cfu/g, in the streptococcus thermophilus using (Streptococcus thermophilus) bacterium powder bacterium to count content be 1 × 10
11cfu/g, above-mentioned bacterium powder is all bought from Danisco bacterial classification company.
Milk is bought from Shanghai bright milk industry Co., Ltd;
White granulated sugar and glucose syrup are bought from east guide's sugar wine Co., Ltd;
Essence is bought from Apple Flavor & Fragrance Group Co., Ltd.;
Sterile particles calcium carbonate, aseptic micro mist calcium carbonate, aseptic calcium carbonate superfine powder, aseptic super fine calcium carbonate, aseptic fine calcium carbonate are all bought from Shanghai celestial stone Chemical Co., Ltd..
Embodiment 1
Prepare reconstituted milk (12% reconstituted milk): by skimmed milk power (mass percentage content of protein is that 34% purchase is from permanent natural group of New Zealand) and water 1:7 allotment in mass ratio, prepare reconstituted milk.
Gained reconstituted milk is preheating to 60 DEG C and carries out sterilizing, 20MPa carries out homogeneous; Sterilization 120min at 95 DEG C; Be cooled to 32 DEG C, inoculation Lactobacillus casei 10
6cfu/mL, content 0.5% adds sterile particles calcium carbonate by mass percentage, and its original average grain diameter is 5 μ m, and 32 DEG C of heat-preservation fermentations turn over cylinder in 72 hours, then are cooled to 15 DEG C, obtain acidified milk base-material; The addition of white granulated sugar being pressed to acidified milk base-material mass percent 12% mixes (95 DEG C of rear sterilizings with water, 5min), be cooled to 15 DEG C, water is mixed with gained acidified milk base-material according to volume ratio 75:25 with acidified milk base-material, 32 DEG C are carried out homogeneous, homogenization pressure is 20MPa, and 15 DEG C are added essence with mass percent 0.04% when filling; Then put into freezer and store (4～10 DEG C).
The shelf-life of the fermentation milk-contained drink that contains active probiotic at 4～10 DEG C time is 30 days.Storage initial stage Lactobacillus casei is greater than 5 × 10
8cfu/mL, the end of term of guaranteeing the quality, while preserving the 30th day, is utilized the quantity of Lactobacillus casei in colony counting method testing product, result demonstration, in product, Lactobacillus casei viable count is greater than 1 × 10
8cfu/mL.
Embodiment 2
Fresh skimmed milk (mass percentage content of protein is 3.4%) is preheating to 65 DEG C, 20MPa homogeneous; Sterilization 30min at 90 DEG C; Be cooled to 30 DEG C, inoculation Lactobacillus casei 10
6cfu/mL, streptococcus thermophilus 10
6cfu/mL, content 0.01% adds aseptic micro mist calcium carbonate by mass percentage, and its original average grain diameter is 1～5 μ m, and 28 DEG C of heat-preservation fermentations turn over cylinder in 48 hours, then are cooled to 20 DEG C, obtain acidified milk base-material; The addition of glucose syrup being pressed to acidified milk base-material mass percent 12% mixes with water, and sterilization (90 DEG C, 5min) is cooled to mix with above-mentioned pre-acidified milk base-material with the volume ratio 90:10 of acidified milk base-material according to water after 10 DEG C, and 20MPa homogeneous is filling at 20 DEG C; Then put into freezer and store (4～10 DEG C).
Shelf-life when the fermentation milk-contained drink that contains active probiotic leaves at 4～10 DEG C is 30 days.Storage initial stage Lactobacillus casei is greater than 1 × 10
8cfu/mL, when the end of term of guaranteeing the quality preserves 30 days, in testing product, the quantity of active lactobacillus casei is greater than 3 × 10
7cfu/mL.
Embodiment 3
Fresh milk (mass percentage content of protein is 3.0%, and percentage of fat mass content is 3.1%) is preheating to 60 DEG C, 20MPa homogeneous; 90 DEG C of sterilization 90min; Be cooled to 30 DEG C, inoculation Lactobacillus casei 10
6cfu/mL, content 1% adds aseptic calcium carbonate superfine powder by mass percentage, and its original average grain diameter is 0.02～0.1 μ m, and 28 DEG C of heat-preservation fermentations turn over cylinder in 64 hours, then are cooled to 10 DEG C, obtain acidified milk base-material; Aspartame is mixed with water by the addition of the mass percent 0.06% of newborn matrix, and sterilization (95 DEG C, 5min), is cooled to 20 DEG C, mix with above-mentioned acidified milk base-material with the volume ratio 40:60 of acidified milk base-material according to water, and 37 DEG C of 20MPa homogeneous, filling at 20 DEG C; Then put into freezer and store (4～10 DEG C).
Shelf-life when the fermentation milk-contained drink that contains active probiotic leaves at 4～10 DEG C is 30 days.Storage initial stage Lactobacillus casei is greater than 1 × 10
9cfu/mL, preserves the active lactobacillus casei quantity in testing product after 30 days and is greater than 5 × 10
8cfu/mL.
Embodiment 4
Fresh skimmed milk (the quality percentage composition of protein is 3.4%) is preheating to 55 DEG C, 17MPa homogeneous; Sterilization 30min at 90 DEG C; Be cooled to 30 DEG C, inoculation Lactobacillus casei 2 × 10
6cfu/mL, streptococcus thermophilus 1 × 10
6cfu/mL, content 0.01% adds aseptic super fine calcium carbonate by mass percentage, and its original average grain diameter is 0.02 μ m, and 32 DEG C of heat-preservation fermentations turn over cylinder in 48 hours, then are cooled to 10 DEG C, obtain acidified milk base-material; Glucose syrup is mixed to sterilization (90 DEG C, 5min) with water according to the addition of acidified milk base-material mass percent 0.01%, be cooled to mix with above-mentioned acidified milk base-material with the volume ratio 80:20 of acidified milk base-material according to water after 15 DEG C, 30 DEG C are carried out homogeneous, and homogenization pressure is 17MPa, filling at 20 DEG C; Then put into freezer and store (4～10 DEG C).
Shelf-life when the fermentation milk-contained drink that contains active probiotic leaves at 4～10 DEG C is 30 days.Storage initial stage Lactobacillus casei is greater than 1 × 10
8cfu/mL, the end of term of guaranteeing the quality, while preserving 30 days, utilizes the quantity of active lactobacillus casei in colony counting method testing product to be greater than 5.6 × 10
7cfu/mL.
Embodiment 5
Fresh milk (the quality percentage composition of protein is 3.4%) is preheating to 75 DEG C, 20MPa homogeneous; 90 DEG C of sterilization 90min; Be cooled to 30 DEG C, inoculation Lactobacillus casei 4 × 10
6cfu/mL, content 1% adds aseptic super fine calcium carbonate by mass percentage, and its original average grain diameter is 0.02 μ m, and 42 DEG C of heat-preservation fermentations turn over cylinder in 64 hours, then are cooled to 10 DEG C, obtain acidified milk base-material.Aspartame will be mixed with water according to the addition of the mass percent of newborn matrix 0.01%, sterilization (95 DEG C, 5min), be cooled to 30 DEG C after by volume 50:50 mix with above-mentioned acidified milk base-material, 40 DEG C are carried out homogeneous, homogenization pressure is 25MPa, 10 DEG C are filling; Then put into freezer and store (4～10 DEG C).
Shelf-life when the fermentation milk-contained drink that contains active probiotic leaves at 4～10 DEG C is 30 days.Storage initial stage Lactobacillus casei is greater than 1 × 10
9cfu/mL, preserves the active lactobacillus casei quantity in testing product after 30 days and is greater than 7.8 × 10
8cfu/mL.
Embodiment 6
Fresh milk (the quality percentage composition of protein is 3.4%) is preheating to 75 DEG C, 25MPa homogeneous; 95 DEG C of sterilization 90min; Be cooled to 42 DEG C, inoculation Lactobacillus casei 4 × 10
6cfu/mL, content 0.5% adds aseptic fine calcium carbonate by mass percentage, and its original average grain diameter is 0.1～1 μ m, and 42 DEG C of heat-preservation fermentations turn over cylinder in 64 hours, then are cooled to 10 DEG C, obtain acidified milk base-material; By water sterilization (95 DEG C, 5min), be cooled to 30 DEG C, be that 60:40 mixes with above-mentioned acidified milk base-material according to water and the volume ratio of acidified milk base-material, 35 DEG C are carried out homogeneous, and homogenization pressure is 25MPa, and 10 DEG C are filling; Then put into freezer and store (4～10 DEG C).
Shelf-life when the fermentation milk-contained drink that contains active probiotic leaves at 4～10 DEG C is 30 days.Storage initial stage Lactobacillus casei is greater than 1 × 10
9cfu/mL, preserves the active lactobacillus casei quantity in testing product after 30 days and is greater than 8.0 × 10
8cfu/mL.
Effect embodiment 1
Embodiment 1 is prepared to gained active lactic acid bacteria drink, with preparation method's gained described in utilization and embodiment 1, but do not add the active lactic acid bacteria drink of aseptic precipitated calcium carbonate, each preparation 16 duplicate samples are in 6 DEG C of refrigerations, respectively at the 1st day, the 7th day, the 14th day and the 28th day, from each sample, extract 4 increments originally, detect the number change of Lactobacillus casei viable count in sample according to detection method described in embodiment 1.
Testing result is as shown in table 1, and in active lactic acid bacteria drink of the present invention, the 28th day time, Lactobacillus casei viable count has still kept the higher order of magnitude, reaches 2.6cfu × 10 as can be seen from Table 1
8/ mL, viable count is far away higher than internationally recognized probio effective content 10
6cfu/mL, and the Lactobacillus casei quantity viable count not adding in the control group products obtained therefrom of precipitated calcium carbonate declines to a great extent.
Table 1 active lactic acid bacteria drink lactobacillus casei fermented milk viable count changes
Effect embodiment 2
Product stability test, embodiment 1 is prepared to gained active lactic acid bacteria drink, and utilize preparation method's gained described in embodiment 1, but do not add the active lactic acid bacteria drink of aseptic precipitated calcium carbonate, at 4 DEG C, deposit respectively 50 bottles, statistics different storage time product layered product quantity.Its result is as shown in table 2:
Table 2 different activities sour milk beverage product layering quantity
| Storage number of days | 30 days | 45 days | 60 days |
| Embodiment 1 jar,precipitating number | 0 | 0 | 0 |
| Do not add CaCO 3Contrast jar,precipitating number | 1 | 3 | 7 |
From result shown in table 2, can find out, the active lactic acid bacteria drink product storage time of active lactic acid bacteria drink preparation method gained of the present invention reached after 60 days, do not have an example to occur precipitation, illustrate that the product of active lactic acid bacteria drink preparation method gained of the present invention is without the extra food stabilizer that adds, product is difficult for layering, is greatly improved compared with the active lactic acid bacteria drink that product stability prepared by the present invention is prepared with conventional method.
Effect embodiment 3
Fresh milk is added to 2% agar, 0.5% aseptic fine calcium carbonate, its original average grain diameter is 0.1～1 μ m, be prepared into milk plating medium (described percentage is mass percent), coating Lactobacillus casei, each dull and stereotyped coating quantity is 100～200, anaerobism is cultivated after 72h and the flat board comparison that does not add aseptic precipitated calcium carbonate, add the milk hydrolytic circle on the milk plating medium of aseptic precipitated calcium carbonate to double, after being described, the aseptic precipitated calcium carbonate of interpolation can significantly improve the hydrolysis degree of Lactobacillus casei to milk protein, thereby effectively increase the content of polypeptide in product.
Should be understood that, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (9)
1. a preparation method for active lactic acid bacteria drink, is characterized in that, described preparation method is made up of following steps:
(1) taking sweet milk or reconstituted milk as raw material, through homogeneous, sterilization, cooling, inoculating starter, adds aseptic precipitated calcium carbonate, and described aseptic precipitated calcium carbonate is selected from sterile particles calcium carbonate, aseptic micro mist calcium carbonate, aseptic fine calcium carbonate, one or more in aseptic calcium carbonate superfine powder and aseptic super fine calcium carbonate, the mass percent addition of described aseptic precipitated calcium carbonate is: 0.01%～1%, 28 DEG C～42 DEG C ferment 48～72 hours, make acidified milk base-material;
(2) step (1) gained acidified milk base-material is diluted with sterilized water, the volume ratio of acidified milk base-material and sterilized water is 1:1～1:9, adds or does not add sweetener and/or essence, and 30 DEG C～40 DEG C are carried out homogeneous, homogenization pressure is 17MPa～25MPa, and 10～20 DEG C filling and get final product.
2. preparation method as claimed in claim 1, it is characterized in that, the described leavening of step (1) is made up of streptococcus thermophilus (Streptococcus thermophilus) and/or Lactobacillus casei (Lactobacillus.casei), and the inoculum concentration of described leavening is: 1 × 10
6cfu/mL～4 × 10
6cfu/mL.
3. preparation method as claimed in claim 1, is characterized in that, the temperature of the described homogeneous of step (1) is 55～75 DEG C, and the pressure of described homogeneous is 17～25MPa, and described homogeneous is double-stage homogenization.
4. preparation method as claimed in claim 1, is characterized in that, the time of the described sterilization of step (1) is 30～120 minutes, and described sterilization temperature is 90～95 DEG C, and described cooling temperature is 30～42 DEG C.
5. preparation method as claimed in claim 1, is characterized in that, the described sweetener of step (2) is sugar, and the mass percent addition of described sugar in acidified milk base-material is 0.01%～15%.
6. preparation method as claimed in claim 1, is characterized in that, the mass percent addition of the described essence of step (2) in acidified milk base-material is 0.01%～1.0%.
7. the active lactic acid bacteria drink of the preparation method's gained as described in claim 1～6 any one.
8. a fermented dairy product feedstock composition, is characterized in that, described fermented dairy product feedstock composition comprises raw milk, aseptic precipitated calcium carbonate and leavening, and the inoculum concentration of described leavening is: 1 × 10
6cfu/mL～4 × 10
6cfu/mL, the mass percentage content of described aseptic precipitated calcium carbonate is 0.01%～1%.
9. fermented dairy product feedstock composition as claimed in claim 8, is characterized in that, described raw milk is new sweet milk and/or reconstituted milk.
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| CN108260667A (en) * | 2016-12-31 | 2018-07-10 | 烟台大学 | The preparation process of brown probiotics drink |
| CN110804553B (en) * | 2019-11-21 | 2022-08-12 | 华南农业大学 | A kind of culture medium for improving the preservation and survival rate of lactic acid bacteria and its application |
| CN112868778A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Fermented milk with function of inhibiting acidification after cooling |
| CN114375993B (en) * | 2020-10-21 | 2023-09-29 | 内蒙古伊利实业集团股份有限公司 | Composite colloid, preparation method and application thereof, fermented milk and preparation method thereof |
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| CN101230323A (en) * | 2007-01-26 | 2008-07-30 | 东北农业大学 | Chemical de-stress technology in high-density culture of probiotics |
| CN102100252A (en) * | 2009-12-18 | 2011-06-22 | 光明乳业股份有限公司 | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application |
| CN103168853B (en) * | 2011-12-21 | 2014-12-24 | 光明乳业股份有限公司 | Fermentation dairy product and preparation method thereof |
| CN102669267B (en) * | 2012-05-25 | 2013-11-27 | 光明乳业股份有限公司 | Solidified type yogurt and preparation method thereof |
| CN102742645A (en) * | 2012-07-16 | 2012-10-24 | 武汉光明乳品有限公司 | Preparation method of active probiotic fermented yogurt beverage |
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