CN104186650A - Brown kefir yogurt, milk-containing beverage and preparation method thereof - Google Patents
Brown kefir yogurt, milk-containing beverage and preparation method thereof Download PDFInfo
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- CN104186650A CN104186650A CN201410350928.2A CN201410350928A CN104186650A CN 104186650 A CN104186650 A CN 104186650A CN 201410350928 A CN201410350928 A CN 201410350928A CN 104186650 A CN104186650 A CN 104186650A
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- Dairy Products (AREA)
Abstract
The invention discloses a brown kefir yogurt, a milk-containing beverage and a preparation method thereof. Raw materials of the milk-containing beverage include 18-50% of the brown kefir yogurt, 0.4-0.8% of a stabilizer, 0.015-8% of a sweetening agent, 0-0.3% of an acidity regulator and 37.5-79% of water. The milk-containing beverage is prepared through the following preparation method including steps of: (1) dissolving the sweetening agent and the stabilizer in water, performing sterilization at 90-95 DEG C for 5-10 min and performing a cooling process to 5-20 DEG C for obtaining a sweet water basic material; and (2) uniformly mixing the brown kefir yogurt and the sweet water basic material with addition of the acidity regulator or not to enable a pH value to reach 3.5-4.1; performing homogenization, cooling the mixed solution to 5-15 DEG C, and performing a sterile filling process. The milk-containing beverage with the brown kefir yogurt has a flavor of kefir, is free of fat, is refreshing in mouthfeel, having a unique mouth-stimulating feel, contains probiotics, is 1-1.5% in content of proteins and is 3.5-4.1 in pH value.
Description
Technical field
The invention belongs to milk-contained drink field, particularly a kind of brown Kefir sour milk, milk-contained drink and preparation method thereof.
Background technology
The generation of Kai Feier bacterial classification can be traced back to about 1300 Christian eras, mountain area, Caucasia shepherd is the sheep breast of extruding, put in sheep stomach bag and store and wait to drink, and go round with sheep stomach bag, because stomach bag constantly rocks and shines in the sun warm (local terribly cold), it is rotten that sheep breast does not know when to start fermentation, and shepherd's natural disposition is thrifty, be reluctant to discard, when drink, realize that goat milk has changed into the better Kai Feier Yoghourt of local flavor.Caucasia villager is due to long-term drinking Kai Feier Yoghourt, and it is strong that health becomes, simultaneously little disease that obtains, and the villager of one's nineties still can often carry on a shoulder pole weight and go up a hill, and average life span also extends to 100 years old, so be " Changshou village " by person.Caucasia recluse have individual custom, and sheep stomach bag is suspended on to position behind the door, whenever having guest or the person's of passing by process, can stroke shake sheep stomach bag, become custom and traditional culture.Since a very long time, people from Ciscaucasia enjoys Kai Feier and is reluctant and share with stranger.Stranger thinks that this drink has magical magic power, and Marco Polo has also mentioned Kai Feier in his eastbound biography.Kai Feier is at the most popular acidified milk of Russia.Have report to point out, Kai Feier accounts for the sales quota of russian hair kefir milk 65%～80%, and annual production exceedes 1,200,000 tons.Now, just comprise in the area of commercial scale production Kai Feier: Czech, Slovakia, Finland, Hungary, Norway, Poland, Sweden, Switzerland, Russia and various countries of the former Soviet Union, Denmark, the U.S., France, West Germany, Canada and some areas, Southeast Asia.Kai Feier has been popular in all over the world, and increasing people can enjoy this ancient delicious drink.
Brown milk beverage is important in milk beverage, liked by consumer.But, in the market popular brown lactic acid bacteria beverage be simple raw material milk after brown stain with probiotics fermention, then mix, homogeneous and filling making.In today of Kai Feier commercialized development, there is not yet product that Kai Feier and brown milk beverage theory are combined and relevant bibliographical information.
Summary of the invention
Technical problem to be solved by this invention is for the defect that still lacks in the market the product that Kai Feier and brown milk beverage theory are combined, and a kind of brown milk-contained drink with Kefir fermented milk local flavor and preparation method thereof is provided.
The present invention solves the problems of the technologies described above by following technical proposals.
One of technical scheme provided by the invention is: a kind of preparation method of brown Kefir sour milk, it comprises the steps:
(1) preparation of brown base-material: by the water of 50-60 DEG C, mix with skimmed milk power and reduced sugar, stir 25-45 minute, then carry out Maillard reaction 10-90 minute to brown stain in 95-121 DEG C, obtain brown base-material, wherein, the raw material of described brown base-material comprises 8-18% skimmed milk power, 5-10% reduced sugar and 72-87% water, described percentage is mass percent;
(2) fermentation: the brown base-material of step (1) gained is cooled to 30-37 DEG C, and inoculation Kai Feier bacterial classification, ferments while reaching 4.5-4.7 to pH and stop fermentation in 30-37 DEG C, and acidified milk is cooled to 5-20 DEG C, obtains brown Kefir sour milk.
In the present invention, described brown Kefir sour milk is that protein in raw material milk and amino acid and reduced sugar in long-time high-temperature sterilization process, Maillard reaction occur, a kind of yogurt that is brown, unique flavor then obtaining at cooling rear inoculation Kai Feier strain fermentation.Brown Kefir sour milk is rich in active Kai Feier saccharomycete, lactic acid bacteria and brown stain pigment, and brown stain pigment has antioxidation, is a kind of product that is of value to health.
In step of the present invention (1), described stirring, as described in the routine of this area, is generally stirring at low speed, and favor speed is 40-100r/min, more preferably 60r/min.In the present invention, heat water to 50-60 DEG C, then add skimmed milk power and reduced sugar, stirring at low speed makes raw material hydration and dissolves fully.
Described reduced sugar, as described in the routine of this area, refers generally to have the carbohydrate of reproducibility.In carbohydrate, the disaccharides that contains the monose of free aldehyde or ketone group in molecule and contain free aldehyde all has reproducibility.In the present invention, described reduced sugar is preferably selected from one or more in glucose, crystal diabetin, HFCS, lactose and maltose, preferably glucose and/or HFCS.
In the present invention, the described Kai Feier fermented bacterium of step (2) is the conventional bacterial classification for the production of Kefir sour milk, described Kai Feier fermented bacterium is generally the combination of Kai Feier yeast and following one or more probios: streptococcus thermophilus (Streptococcus thermophilus), lactobacillus bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus), lactobacillus acidophilus (Lactobacillus acidophilus), Lactococcus lactis subsp. lactis (Lactococcuslactis subsp.lactis), lactococcus lactis subsp (Lactococcuslactis subsp.cremoris), Lactococcus lactis biacetyl subspecies (Streptococcus lactis subsp.diacetylactis).The inoculum concentration of described Kai Feier fermented bacterium can be the inoculum concentration that conventional production Kefir fermented milk uses.Preferably, every 1000 weight portion brown base-material inoculation Kai Feier bacterial classification 0.1-0.2 weight portions.In the present invention, for the inoculum concentration of Kai Feier fermented bacterium, preferably operation in the requsst listed below: the inoculum concentration of described Kai Feier yeast is no less than 1.0 × 10
6cfu/g, the inoculum concentration of described probio is no less than 5.0 × 10
10cfu/g.Described Kai Feier fermented bacterium also can be selected commercially available Kefir fermenting agent, Kefir fermenting agent " AiBi " LcLSY40.01A, Kefir fermenting agent " AiBi " LcLSY40.11D, Kefir fermenting agent " AiBi " LcLSY40.11K etc. that produce as subordinate ZelenyeLinii company of Russian Suo Youzisi Naboo group.
Two of technical scheme provided by the invention is: by as above preparation method preparation brown Kefir sour milk.
Three of technical scheme provided by the invention is: a kind of preparation method of brown Kai Feier milk-contained drink, the raw material of described brown Kai Feier milk-contained drink comprises the aforementioned brown Kefir sour milk of following component: 18-50%, 0.4-0.8% stabilizing agent, 0.015-8% sweetener, 0-0.3% acidity regulator and 37.5-79% water, described percentage is mass percent; Described preparation method comprises the steps:
(1) syrup base-material preparation
Sweetener and stabilizing agent are dissolved in the water, and 90-95 DEG C of sterilization 5-10 minute, is then cooled to 5-20 DEG C, makes syrup base-material;
(2) mix with filling
Brown Kefir sour milk is mixed with the syrup base-material that step (1) makes, add or do not add acidity regulator, make pH value reach 3.5-4.1, then carry out homogeneous, afterwards mixed liquor is cooled to 5-15 DEG C, sterile filling, to obtain final product.
In the present invention, described stabilizing agent, as described in the routine of this area, is preferably selected from one or more in pectin, soybean polyoses and sodium carboxymethylcellulose, and these several stabilizing agents can singly be planted use, also can be combined use, can reach good effect.The use amount of described stabilizing agent is no more than the use sanitary standard of national regulation, is respectively that pectin is no more than 10g/kg, and soybean polyoses is no more than 10g/kg, and sodium carboxymethylcellulose is no more than 10g/kg.Best, described stabilizing agent is 0.4% pectin, 0.6% soybean polyoses or 0.8% sodium carboxymethylcellulose, and described percentage is the mass percent that accounts for brown Kai Feier milk-contained drink.
In the present invention, described sweetener, as described in the routine of this area, is preferably selected from one or more in Aspartame, acesulfame potassium, white granulated sugar, HFCS and Sucralose.The use amount of described sweetener is no more than the use sanitary standard of national regulation, respectively that Aspartame is no more than 0.6g/kg (0.06%), acesulfame potassium is no more than 0.3g/kg (0.03%), and Sucralose is no more than 0.25g/kg (0.025%).Best, described sweetener is 8% white granulated sugar or 0.015% Sucralose, and described percentage is the mass percent that accounts for brown Kai Feier milk-contained drink.
In the present invention, if each raw material when pH value does not reach 3.5-4.1 after mixing, can carry out acid adjustment with acidity regulator, make pH value reach 3.5-4.1.Described acidity regulator, as described in the routine of this area, is preferably one or more of citric acid, lactic acid and malic acid.The use amount of described acidity regulator is no more than the use sanitary standard of national regulation.Best, described acidity regulator is 0.26% citric acid, and described percentage is the mass percent that accounts for brown Kai Feier milk-contained drink.
In the present invention, described water, as described in routine, is preferably conventional purifying waste water of using in field of beverage.
Brown Kai Feier milk-contained drink of the present invention, preferably can also comprise conventional component of adding in milk-contained drink, as flavor substance, preferably essence or food coloring, their use amount is no more than the use sanitary standard of national regulation, such as the maximum use amount of " QB/T1505 flavoring essence " regulation.
In brown Kai Feier milk-contained drink of the present invention, preferably, protein content is 1-1.5wt%, and pH value is 3.5-4.1, and described percentage is the mass percent with respect to brown Kai Feier milk-contained drink.
Traditional brown fermented milk is generally that brownization of raw material milk inoculated afterwards conventional lactobacillus-fermented and made.When research staff of the present invention finds in the process of research brown Kefir sour milk, if be only that fermented bacterium is replaced with to Kai Feier fermented bacterium by conventional lactic acid bacteria, can not make the desirable brown Kefir fermented milk of matter structure and mouthfeel.The present inventor is through a large amount of trials and repeatedly after experimental verification, find, if allocate in advance and be prepared into mixed resin with the auxiliary material of certain proportioning, mix with the Kefir sour milk of special preparation again, then through homogeneous and cooling, finally can make all extraordinary novel brown milk-contained drinks of local flavor and mouthfeel.
The brown Kefir sour milk that the present invention makes, both there is the color and luster of brown yogurt and tempting burnt odor local flavor, also there is unique yeast fragrance that is different from common probiotics fermention yogurt simultaneously, delicate mouthfeel, matter structure is fine and closely woven all real, food utensil, just like the mouthfeel of killing as beer, can allow people promote the production of body fluid and quench one's thirst, and is in a cheerful frame of mind.
The physicochemical property of brown Kai Feier milk-contained drink of the present invention is: outward appearance is the brown liquid of uniform and smooth, unique perfume after Kai Feier culture propagation, merge perfect with the yogurt fragrance of lactobacillus-fermented, make product there is special joyful fragrance, clean taste, sour-sweet suitable, protein content is 1-1.5%, and pH value is 3.5-4.1.
Preferably 2 DEG C-8 DEG C of the reserve temperatures of brown Kai Feier milk-contained drink of the present invention, shelf-life 20-30 days, has farthest retained the nutritive value of product, has catered to the tight demand of consumer to novel taste flavor.
Four of technical scheme provided by the invention is: by aforementioned preparation method prepare and brown Kai Feier milk-contained drink.
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 present invention introduces brown beverage Kai Feier bacterial classification, has not only increased the uniqueness of local flavor, and has increased the nutrition of product, also can reach desirable local flavor without adding flavoring essence, can attract more consumer to choose.The brown milk-contained drink of this local flavor does not also occur in market at present.
2, the brown liquid that brown Kai Feier milk-contained drink of the present invention is uniform and smooth, contain a large amount of probios, the yogurt fragrance of the unique perfume after Yin Kaifeier culture propagation and lactobacillus-fermented merges perfect, make product there is special joyful fragrance, clean taste, zero fat, sour-sweet suitable, there is excellent mouthfeel and local flavor.
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.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
The skimmed milk power using in following embodiment, for through standardized milk powder, meets national requirements, skimmed milk powder protein content >=33wt%, fat content≤1wt% after standardization.
Embodiment 1
1, formula (in table 1,2)
Raw material, addition and the source thereof (calculating with 1 ton of product) of table 1. brown Kefir sour milk
Note: Kefir fermenting agent " AiBi " LcLSY40.01A is made up of Kai Feier yeast, streptococcus thermophilus and lactobacillus bulgaricus.
Raw material, addition and the source thereof (calculating with 1 ton of product) of table 2. brown Kai Feier milk-contained drink
Note: each material performance index meets correlated quality standard-required.
2, the preparation technology of brown Kefir sour milk
(1) Maillard reaction:
Mass ratio (in 1000 mass parts): skimmed milk power: glucose: purify waste water=80 parts: 50 parts: 869.9 parts.
To purify waste water and be heated to 60 DEG C, and then add the glucose of skimmed milk power and dosage, 60r/min carries out hydration under stirring, and after dissolving 25 minutes, the base-material after hydration is warming up to 95 DEG C of Maillard reactions 90 minutes, to brown stain, makes brown base-material.
(2) Kai Feier strain fermentation
Brown base-material is cooled to 37 DEG C, connects Kai Feier bacterial classification, every 1000 parts of brown base-materials inoculation Kefir fermenting agent " AiBi " LcLSY40.01A0.1 part, in 37 DEG C of fermentations 10 hours, in the time that pH reaches 4.5-4.6, stop fermentation, be cooled to 20 DEG C, obtain brown Kefir sour milk.
3, the preparation technology of brown Kai Feier milk-contained drink
(1) syrup base-material preparation
Mass ratio (in 1000 mass parts): Sucralose: pectin: purify waste water=0.15 part: 4 parts: 493.85 parts; Dosage stabilizing agent mixes with sweetener, soluble in water, sterilization 95 DEG C/5 minutes; Be cooled to after 20 DEG C, make syrup base-material.
(2) mix
Mass ratio (in 1000 mass parts): brown Kefir sour milk: syrup base-material: citric acid=500 part: 498 parts: 2 parts; Brown Kefir sour milk mixes with syrup base-material, and homogeneous under 20MPa pressure is cooled to 15 DEG C, carries out sterile filling, makes finished product.
Embodiment 2
1, formula (in table 3,4)
Raw material, addition and the source thereof (calculating with 1 ton of product) of table 3. brown Kefir sour milk
Note: Kefir fermenting agent " AiBi " LcLSY 40.11D is made up of Kai Feier yeast, Lactococcus lactis subsp. lactis, streptococcus thermophilus.
Raw material, addition and the source thereof (calculating with 1 ton of product) of table 4. brown Kai Feier milk-contained drink
Note: each material performance index meets correlated quality standard-required.
2, the preparation technology of brown Kefir sour milk
(1) Maillard reaction:
Mass ratio (in 1000 mass parts): skimmed milk power: HFCS: purify waste water=180 parts: 100 parts: 719.8 parts.
To purify waste water and be heated to 50 DEG C, and then add the HFCS of skimmed milk power and dosage, 40r/min carries out hydration under stirring, and after dissolving 45 minutes, the base-material after hydration is warming up to 121 DEG C of Maillard reactions 10 minutes, to brown stain, makes brown base-material.
(2) Kai Feier fermentation
Brown base-material is cooled to 30 DEG C, connects Kai Feier bacterial classification, and every 1000 parts of brown base-materials connect Kefir fermenting agent " AiBi " LcLSY40.11D0.2 part, in 30 DEG C of fermentations 12 hours, in the time that pH reaches 4.6-4.7, stop fermentation, be cooled to 20 DEG C, obtain brown Kefir sour milk.
3, the preparation technology of brown Kai Feier milk-contained drink
(1) syrup base-material preparation
Mass ratio (in 1000 mass parts): white granulated sugar: sodium carboxymethylcellulose: purify waste water=80 parts: 8 parts: 729 parts; Dosage stabilizing agent mixes with sweetener, soluble in water, sterilization 90 DEG C/10 minutes; Be cooled to after 20 DEG C, make syrup base-material.
(2) mix
Mass ratio (in 1000 mass parts): brown Kefir sour milk: syrup base-material: citric acid=180 part: 817 parts: 3 parts; Brown Kefir sour milk mixes with syrup base-material, and homogeneous under 15MPa pressure is cooled to 15 DEG C, carries out sterile filling, makes finished product.
Embodiment 3
1, formula (in table 5,6)
Raw material, addition and the source thereof (calculating with 1 ton of product) of table 5. brown Kefir sour milk
Note: Kefir fermenting agent " AiBi " LcLSY40.11K is made up of Kai Feier yeast, streptococcus thermophilus, lactococcus lactis subsp.
Raw material, addition and the source thereof (calculating with 1 ton of product) of table 6. brown Kai Feier milk-contained drink
| Raw material | Addition (Kg) | Raw material standard and source |
| Brown yogurt | 450 | Self-control |
| White granulated sugar | 45 | Beijing sugar industry Co., Ltd |
| Acesulfame potassium | 0.1 | Shanghai Jie Cong trade Co., Ltd |
| Aspartame | 0.2 | The diligent profit in Tianjin and Chemical Co., Ltd. |
| Soybean polyoses | 6 | Cypress foundation chemical products Co., Ltd in Beijing |
| Citric acid | 1.2 | Cypress foundation chemical products Co., Ltd in Beijing |
| Lactic acid | 1.4 | Qiao Fu food industry Co., Ltd |
| Purify waste water | 496.1 | Self-control |
Note: each material performance index meets correlated quality standard-required.
2, the preparation technology of brown Kefir sour milk
(1) Maillard reaction:
Mass ratio (in 1000 mass parts): skimmed milk power: glucose: purify waste water=100 parts: 80 parts: 819.8 parts.
To purify waste water and be heated to 50 DEG C, and then add the glucose of skimmed milk power and dosage, 100r/min carries out hydration under stirring, and after dissolving 30 minutes, the base-material after hydration is warming up to 95 DEG C of Maillard reactions 90 minutes, to brown stain, makes brown base-material.
(2) Kai Feier fermentation
Brown base-material is cooled to 32 DEG C, connects Kai Feier bacterial classification, and every 1000 parts of brown base-materials meet 0.2 part of Kefir fermenting agent " AiBi " LcLSY 40.11K, in 32 DEG C of fermentations 12 hours, in the time that pH reaches 4.6-4.7, stop fermentation, be cooled to 5 DEG C, obtain brown Kefir sour milk.
3, the preparation technology of brown Kai Feier milk-contained drink
(1) syrup base-material preparation
Mass ratio (in 1000 mass parts): white granulated sugar: acesulfame potassium: Aspartame: soybean polyoses: purify waste water=45 parts: 0.1 part: 0.2 part: 6 parts: 150 parts: 496.1 parts; Dosage stabilizing agent mixes with sweetener, soluble in water, sterilization 95 DEG C/5 minutes; Be cooled to after 5 DEG C, make syrup base-material.
(2) mix
Mass ratio (in 1000 mass parts): brown Kefir sour milk: syrup base-material: citric acid: lactic acid=450 part: 547.4 parts: 1.2 parts: 1.4 parts; Brown Kefir sour milk mixes with syrup base-material, and homogeneous under 18MPa pressure is cooled to 5 DEG C, carries out sterile filling, makes finished product.
Comparative example 1
1, formula (in table 7,8)
Raw material, addition and the source thereof (calculating with 1 ton of product) of table 7. brown Kefir sour milk
Raw material, addition and the source thereof (calculating with 1 ton of product) of table 8. brown Kai Feier milk-contained drink
| Raw material | Addition (Kg) | Raw material standard and source |
| Brown yogurt | 450 | Self-control |
| White granulated sugar | 80 | Beijing sugar industry Co., Ltd |
| Purify waste water | 470 | Self-control |
Note: each material performance index meets correlated quality standard-required.
2, the preparation technology of brown Kefir sour milk
(1) Maillard reaction:
Mass ratio (in 1000 mass parts): skimmed milk power: glucose: purify waste water=100 parts: 80 parts: 819.8 parts.
To purify waste water and be heated to 50 DEG C, and then add the glucose of skimmed milk power and dosage, 100r/min carries out hydration under stirring, and after dissolving 30 minutes, the base-material after hydration is warming up to 95 DEG C of Maillard reactions 90 minutes, to brown stain, makes brown base-material.
(2) Kai Feier fermentation
Brown base-material is cooled to 32 DEG C, inoculation Kai Feier bacterial classification, and every 1000 parts of brown base-materials meet 0.2 part of Kefir fermenting agent " AiBi " LcLSY 40.11K, in 32 DEG C of fermentations 12 hours, in the time that pH reaches 4.6-4.7, stop fermentation, be cooled to 5 DEG C, obtain brown Kefir sour milk.
3, the preparation technology of brown Kai Feier milk-contained drink
(1) syrup base-material preparation
Mass ratio (in 1000 mass parts): white granulated sugar: purify waste water=80 parts: 470 parts; Dosage stabilizing agent mixes with sweetener, soluble in water, sterilization 95 DEG C/5 minutes; Be cooled to after 5 DEG C, make syrup base-material.
(2) mix
Mass ratio (in 1000 mass parts): brown Kefir sour milk: syrup base-material=450 part: 550 parts; Brown yogurt mixes with syrup base-material, and homogeneous under 18MPa pressure is cooled to 5 DEG C, carries out sterile filling, makes finished product.
Product place refrigerator cold-storage, after 3 days, there is slight layering, after 5 days layering obvious, sweet acidity discomfort, mouthfeel is bad.
Comparative example 2
1, formula (in table 9,10)
Raw material, addition and the source thereof (calculating with 1 ton of product) of table 9. brown yogurt
Raw material, addition and the source thereof (calculating with 1 ton of product) of table 10. brown milk-contained drink
| Raw material | Addition (Kg) | Raw material standard and source |
| Brown yogurt | 450 | Self-control |
| White granulated sugar | 80 | Beijing sugar industry Co., Ltd |
| Pectin | 3 | Si Bikai can company |
| Purify waste water | 467 | Self-control |
Note: each material performance index meets correlated quality standard-required.
2, the preparation technology of brown yogurt
(1) Maillard reaction:
Mass ratio (in 1000 mass parts): skimmed milk power: glucose: purify waste water=100 parts: 80 parts: 819.8995 parts.
To purify waste water and be heated to 50 DEG C, and then add the glucose of skimmed milk power and dosage, 100r/min carries out hydration under stirring, and after dissolving 30 minutes, the base-material after hydration is warming up to 95 DEG C of Maillard reactions 90 minutes, to brown stain, makes brown base-material.
(2) probiotics fermention
Brown base-material is cooled to 36 DEG C, inoculation Lactobacillus casei and bifidobacterium bifidum bacterial classification, and 0.1005 part of every 1000 parts of brown base-materials inoculation probio, in 36 DEG C of fermentations 72 hours, in the time that pH reaches 3.3-3.8, stops fermentation, is cooled to 5 DEG C, obtains brown yogurt.
3, the preparation technology of brown lactic acid bacteria beverage
(1) syrup base-material preparation
Mass ratio (in 1000 mass parts): white granulated sugar: pectin: purify waste water=80 parts: 3 parts: 467 parts; Dosage stabilizing agent mixes with sweetener, soluble in water, sterilization 95 DEG C/5 minutes; Be cooled to after 5 DEG C, make syrup base-material.
(2) mix
Mass ratio (in 1000 mass parts): brown yogurt: syrup base-material=450 part: 550 parts; Brown yogurt mixes with syrup base-material, and homogeneous under 18MPa pressure is cooled to 5 DEG C, carries out sterile filling, makes finished product.
Product is placed refrigerator cold-storage, carries out subjective appreciation after 3 days, only has the local flavor of ordinary lactic acid bacteria fermentation, there is no the distinctive fragrance of Kai Feier strain fermentation, has lamination simultaneously.
Comparative example 3
1, formula (in table 11,12)
Raw material, addition and the source thereof (calculating with 1 ton of product) of table 11. brown yogurt
Raw material, addition and the source thereof (calculating with 1 ton of product) of table 12. brown milk-contained drink
| Raw material | Addition (Kg) | Raw material standard and source |
| Brown yogurt | 450 | Self-control |
| White granulated sugar | 80 | Beijing sugar industry Co., Ltd |
| Pectin | 5 | Si Bikai can company |
| Purify waste water | 465 | Self-control |
Note: each material performance index meets correlated quality standard-required.
2, the preparation technology of brown yogurt
(1) Maillard reaction:
Mass ratio (in 1000 mass parts): skimmed milk power: glucose: purify waste water=100 parts: 80 parts: 819.8 parts.
To purify waste water and be heated to 50 DEG C, and then add the glucose of skimmed milk power and dosage, 100r/min carries out hydration under stirring, and after dissolving 30 minutes, the base-material after hydration is warming up to 90 DEG C of Maillard reactions 90 minutes, to brown stain, makes brown base-material.
(2) probiotics fermention
Brown base-material is cooled to 32 DEG C, inoculation Kai Feier bacterial classification, and every 1000 parts of brown base-materials meet 0.2 part of Kefir fermenting agent " AiBi " LcLSY 40.11K, in 32 DEG C of fermentations 12 hours, in the time that pH reaches 4.6-4.7, stop fermentation, be cooled to 5 DEG C, obtain brown Kefir sour milk.
3, the preparation technology of brown lactic acid bacteria beverage
(1) syrup base-material preparation
Mass ratio (in 1000 mass parts): white granulated sugar: pectin: purify waste water=80 parts: 5 parts: 465 parts; Dosage stabilizing agent mixes with sweetener, soluble in water, sterilization 95 DEG C/5 minutes; Be cooled to after 5 DEG C, make syrup base-material.
(2) mix
Mass ratio (in 1000 mass parts): brown yogurt: syrup base-material=450 part: 550 parts; Brown yogurt mixes with syrup base-material, and homogeneous under 18MPa pressure is cooled to 5 DEG C, carries out sterile filling, makes finished product.
Product is placed refrigerator cold-storage, after 3 days, carry out subjective appreciation, result is: the color of brown milk beverage is very shallow, there is no good bronzing, the uniformity coefficient of beverage entirety is compared embodiment 3 with color and luster also mutually far short of what is expected, give people's appetite sense obviously not as the present invention, mouthfeel is also poor, there is no the distinctive mouthfeel of killing of milk beverage of the present invention.
Comparative example 4
1, formula (in table 13,14)
Raw material, addition and the source thereof (calculating with 1 ton of product) of table 13. brown yogurt
Raw material, addition and the source thereof (calculating with 1 ton of product) of table 14. brown milk-contained drink
| Raw material | Addition (Kg) | Raw material standard and source |
| Brown yogurt | 450 | Self-control |
| White granulated sugar | 80 | Beijing sugar industry Co., Ltd |
| Pectin | 5 | Si Bikai can company |
| Citric acid | 4 | Cypress foundation chemical products Co., Ltd in Beijing |
| Purify waste water | 461 | Self-control |
Note: each material performance index meets correlated quality standard-required.
2, the preparation technology of brown yogurt
(1) Maillard reaction:
Mass ratio (in 1000 mass parts): skimmed milk power: glucose: purify waste water=100 parts: 80 parts: 819.8 parts.
To purify waste water and be heated to 50 DEG C, and then add the glucose of skimmed milk power and dosage, 100r/min carries out hydration under stirring, and after dissolving 30 minutes, the base-material after hydration is warming up to 95 DEG C of Maillard reactions 90 minutes, to brown stain, makes brown base-material.
(2) probiotics fermention
Brown base-material is cooled to 32 DEG C, inoculation Kai Feier bacterial classification, and every 1000 parts of brown base-materials meet 0.2 part of Kefir fermenting agent " AiBi " LcLSY 40.11K, in 32 DEG C of fermentations 12 hours, in the time that pH reaches 4.6-4.7, stop fermentation, be cooled to 5 DEG C, obtain brown Kefir sour milk.
3, the preparation technology of brown lactic acid bacteria beverage
(1) syrup base-material preparation
Mass ratio (in 1000 mass parts): white granulated sugar: pectin: purify waste water=80 parts: 5 parts: 461 parts; Dosage stabilizing agent mixes with sweetener, soluble in water, sterilization 95 DEG C/5 minutes; Be cooled to after 5 DEG C, make syrup base-material.
(2) mix
Mass ratio (in 1000 mass parts): brown yogurt: syrup base-material: citric acid=450 part: 546 parts: 4 parts; Brown yogurt mixes with syrup base-material, and homogeneous under 18MPa pressure is cooled to 5 DEG C, carries out sterile filling, makes finished product.
Product place refrigerator cold-storage, after 3 days, carry out subjective appreciation, result is: mouthfeel is poor, does not have milk-contained drink of the present invention to make us tasty and refreshing joyful mouthfeel, after drinking, can not bring salubrious sensation to people, and the soft exquisiteness of quality and the uniformity coefficient of color and luster not high yet.
Effect embodiment 1
Brown lactic acid bacteria beverage (every benefit of Erie's original flavor is added active lactic acid bacteria drink) popular on brown Kai Feier milk-contained drink to embodiment 1～3 gained and market carries out sense organ contrast test.Brown Kai Feier milk-contained drink of the present invention and comparative sample are preserved after 21 days in 4 DEG C, adopt the mode of blank marking, invite 10 expert and 20 ordinary consumer by dairy products tasting experience to form criticism group, 6 indexs such as the flavour to product and smell, outward appearance tissue, mouthfeel, color and luster, product novelty degree and product customer satisfaction are evaluated score, average, adopt hundred-mark system point system, mark is higher, represents the best features of getting over product.Finally after 21 days, measure centrifugation rate in 4 DEG C of storages, result of the test is in table 15 and table 16.
The comparing result of popular brown lactic acid bacteria beverage on table 15. brown Kai Feier milk-contained drink and market
As can be seen from Table 15, brown Kai Feier milk-contained drink of the present invention has retained the color and luster of conventional brown lactic acid bacteria beverage, mouthfeel and local flavor are enriched, increased more nutrition, protein content also reaches more than 1% simultaneously, has ensured product stablizing at shelf life by special raw material proportioning and preparation technology, without precipitation, not stratified, effectively solve the stability problem of conventional brown lactic acid bacteria beverage, for consumer provides the outstanding choosing of another fashion.
Table 16 brown Kai Feier milk-contained drink stability test result
| Sample | Centrifugation rate/% |
| Embodiment 1 | 0.27 |
| Embodiment 2 | 0.23 |
| Embodiment 3 | 0.25 |
| Comparative sample | 0.32 |
The assay method of centrifugation rate: get testing sample 30mL with centrifuge tube, and working sample quality m
0after, put into centrifuge, after the centrifugal 15min of 3000r/min, take out centrifuge tube, leave standstill after 10min, remove supernatant, survey the quality m of residue.Each sample carries out 3 parallel determinations, averages.Centrifugation rate is calculated as follows: WHC/%=(m/m
0) × 100.As can be seen from Table 16, the centrifugation rate of the brown Kai Feier milk-contained drink of embodiment 1～3 gained is lower, and its product structural state is stable.
Claims (10)
1. a preparation method for brown Kefir sour milk, is characterized in that, it comprises the steps:
(1) preparation of brown base-material: by the water of 50-60 DEG C, mix with skimmed milk power and reduced sugar, stir 25-45 minute, then carry out Maillard reaction 10-90 minute to brown stain in 95-121 DEG C, obtain brown base-material, wherein, the raw material of described brown base-material comprises 8-18% skimmed milk power, 5-10% reduced sugar and 72-87% water, described percentage is mass percent;
(2) fermentation: the brown base-material of step (1) gained is cooled to 30-37 DEG C, and inoculation Kai Feier bacterial classification, ferments while reaching 4.5-4.7 to pH and stop fermentation in 30-37 DEG C, and acidified milk is cooled to 5-20 DEG C, obtains brown Kefir sour milk.
2. preparation method as claimed in claim 1, is characterized in that, in step (1), the speed of described stirring is 40-100r/min, more preferably 60r/min..
3. preparation method as claimed in claim 1, is characterized in that, in step (1), described reduced sugar is selected from one or more in glucose, crystal diabetin, HFCS, lactose and maltose, preferably glucose and/or HFCS.
4. preparation method as claimed in claim 1, it is characterized in that, the described Kai Feier fermented bacterium of step (2) is the combination of Kai Feier yeast and following one or more probios: streptococcus thermophilus (Streptococcus thermophilus), lactobacillus bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus), lactobacillus acidophilus (Lactobacillus acidophilus), Lactococcus lactis subsp. lactis (Lactococcuslactis subsp.lactis), lactococcus lactis subsp (Lactococcuslactis subsp.cremoris), Lactococcus lactis biacetyl subspecies (Streptococcus lactis subsp.diacetylactis).
Preparation method as described in claim 1～4 any one preparation and brown Kefir sour milk.
6. the preparation method of a brown Kai Feier milk-contained drink, it is characterized in that, the raw material of described brown Kai Feier milk-contained drink comprises following component: 18-50% brown Kefir sour milk as claimed in claim 5,0.4-0.8% stabilizing agent, 0.015-8% sweetener, 0-0.3% acidity regulator and 37.5-79% water, described percentage is mass percent; Described preparation method comprises the steps:
(1) syrup base-material preparation
Sweetener and stabilizing agent are dissolved in the water, and 90-95 DEG C of sterilization 5-10 minute, is then cooled to 5-20 DEG C, makes syrup base-material;
(2) mix with filling
Brown Kefir sour milk is mixed with the syrup base-material that step (1) makes, add or do not add acidity regulator, make pH value reach 3.5-4.1, then carry out homogeneous, afterwards mixed liquor is cooled to 5-15 DEG C, sterile filling, to obtain final product.
7. preparation method as claimed in claim 6, is characterized in that, described stabilizing agent is selected from one or more in pectin, soybean polyoses and sodium carboxymethylcellulose; The use amount of described stabilizing agent is no more than the use sanitary standard of national regulation, is respectively that pectin is no more than 10g/kg, and soybean polyoses is no more than 10g/kg, and sodium carboxymethylcellulose is no more than 10g/kg; Best, described stabilizing agent is 0.4% pectin, 0.6% soybean polyoses or 0.8% sodium carboxymethylcellulose, and described percentage is the mass percent that accounts for brown Kai Feier milk-contained drink.
8. preparation method as claimed in claim 6, is characterized in that, described sweetener is selected from one or more in Aspartame, acesulfame potassium, white granulated sugar, HFCS and Sucralose; The use amount of described sweetener is no more than the use sanitary standard of national regulation, is respectively that Aspartame is no more than 0.6g/kg, and acesulfame potassium is no more than 0.3g/kg, and Sucralose is no more than 0.25g/kg; Best, described sweetener is 8% white granulated sugar or 0.015% Sucralose, and described percentage is the mass percent that accounts for brown Kai Feier milk-contained drink.
9. preparation method as claimed in claim 6, is characterized in that, described acidity regulator is one or more in citric acid, lactic acid and malic acid, and the use amount of described acidity regulator is no more than the use sanitary standard of national regulation.
Preparation method as described in claim 6～9 any one preparation and brown Kai Feier milk-contained drink.
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