CN104489131B - A kind of viable type lactalbumin drink and preparation method thereof - Google Patents
A kind of viable type lactalbumin drink and preparation method thereof Download PDFInfo
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- 102000004407 Lactalbumin Human genes 0.000 title claims abstract description 39
- 108090000942 Lactalbumin Proteins 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 55
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 53
- 239000005862 Whey Substances 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- 238000001816 cooling Methods 0.000 claims abstract description 26
- 239000000126 substance Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229910001868 water Inorganic materials 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 15
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- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 18
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- 239000000796 flavoring agent Substances 0.000 claims description 10
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- 239000011229 interlayer Substances 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 9
- 229960003080 taurine Drugs 0.000 claims description 9
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- 235000021552 granulated sugar Nutrition 0.000 claims description 8
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- 239000000049 pigment Substances 0.000 claims description 8
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 7
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- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 7
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 claims description 6
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- 229960000367 inositol Drugs 0.000 claims description 6
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- 229940017800 lactobacillus casei Drugs 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 4
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 4
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- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 241001465754 Metazoa Species 0.000 claims description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 239000011669 selenium Substances 0.000 claims description 3
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- 238000003786 synthesis reaction Methods 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 2
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- 241001478240 Coccus Species 0.000 claims 1
- 241000146226 Physalis ixocarpa Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 235000021119 whey protein Nutrition 0.000 description 11
- 235000008924 yoghurt drink Nutrition 0.000 description 8
- 239000004310 lactic acid Substances 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
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- 210000004080 milk Anatomy 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 3
- 239000000605 aspartame Substances 0.000 description 3
- 235000010357 aspartame Nutrition 0.000 description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 3
- 229960003438 aspartame Drugs 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 235000020186 condensed milk Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 244000263375 Vanilla tahitensis Species 0.000 description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
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- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
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- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
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- 239000000203 mixture Substances 0.000 description 2
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- 235000018102 proteins Nutrition 0.000 description 2
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- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
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- 101710117545 C protein Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
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- Dairy Products (AREA)
Abstract
The invention discloses a kind of viable type lactalbumin drinks and preparation method thereof.The viable type lactalbumin drink raw material includes whey, 0.001~0.01% leavening, 5~10% sweet substances, 0.1~1% thickener and the water being discharged after 20~50% Production by Enzymes cheese；The preparation method includes the following steps：(1) the whey homogeneous being discharged after Production by Enzymes cheese, pasteurize postcooling are obtained into sterile whey；(2) by step (1) the sterile whey fermenting microbe heat-preservation fermentation, cooling lactalbumin drink base-material；(3) sweet substance, the thickener in the raw material are mixed with water, pasteurize, it is cooling after mixed again with step (2) the lactalbumin drink base-material, homogeneous.It is raw material that whey is directly used in the present invention, has simplified technique, has not only reduced production cost but also increased the content of active constituent, while the more existing similar product higher of stability of product, and has had better mouthfeel.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of viable type lactalbumin drink and preparation method thereof.
Background technology
Lactalbumin drink in the market as raw material or is in generally solids-enriched beverage state using PURE WHEY.Whey egg
It is the complete protein of high quality in vain, carries all essential amino acids.The branched-chain amino acid that lactalbumin is also naturally occurring
Most abundant source, data with existing prove that lactalbumin has remarkable nutritive value and health benefits, in the market existing addition
The beverage of lactalbumin is sold.It includes casein and lactalbumin that U.S. Patent application 2008/0187623A1, which is described a kind of,
Yogurt drink, wherein casein：The ratio of lactalbumin is 4：96 to 12：88.The invention be related to novel yogurt drink and
Preparation method.Although the yogurt drink and traditional yogurt drink taste having the same and organoleptic attribute, with regard to its junket egg
For white and lactalbumin, their protein structure and composition is different.Specifically, the yogurt drink include casein and
Lactalbumin, wherein casein：The ratio of lactalbumin is 4：96 to 12：Yogurt drink prepared by 88 (w/w) is after fermentation
Caking is not formed.In addition, the invention provides the methods for preparing this kind of yogurt drink, including add into a certain amount of dairy product
Enter a certain amount of whey product to prepare wherein casein：The ratio of lactalbumin is 4：96 to 12：88 (w/w's) includes junket egg
White and lactalbumin yogurt drink, but the product is free of lactic acid bacteria.In addition, Japanese patent application JP2004-121046A is disclosed
A kind of lactalbumin drink of fermentation, wherein the protein content from the whey concentrate of fermentation is about 1.6-5.6%,
But its whey protein source is in whey protein concentrate.Russ P RU227851C2 discloses a kind of dairy products, it includes fermentation
Lactalbumin and fermentation milk powder, but wherein most protein from milk powder (ratio of milk and lactalbumin be 1：1
To 9：1).Lactic acid bacteria is most commonly used to dairy products base beverage and other fermented beverages, it has been seasoned in fermented food already and
Extensive research has been made in the application for preparing Antimicrobe compound.Lactic acid bacteria can reduce pH by generating lactic acid and acetic acid,
Antimicrobe compound can be generated.Therefore, lactic acid bacteria makes fermented product have the better shelf-life.The proteolysis of lactic acid bacteria is lived
Property will produce small-molecular peptides and amino acid, they are more easy to be absorbed by the body.Many documents be related to dairy fermentation prepare Yoghourt and
Other beverages and its benefit.The dairy products of fermentation have good image on the market, and lactalbumin is due to its outstanding nutritional quality
It is widely studied with health benefits.Such as Pescuma M. etc., introduce by be grown in chemical culture medium lactobacillus acidophilus,
Streptococcus thermophilus and Bulgarian Lactobacillus hydrolyzing lactoalbumin.
Invention content
The technical problem to be solved in the present invention：Existing lactalbumin drink is all by PURE WHEY or breast on the market
The allotment of albumin concentrate, production stage is increased, cost is improved and the active material in beverage is caused to lose.The present invention
Provide a kind of viable type lactalbumin drink of mouthfeel brilliance, stability is good, and active constituent is abundant, and production cost compared with
Existing similar product is lower.
The present invention solves above-mentioned technical problem using following technical scheme：
One of technical solution of the present invention：A kind of preparation method of viable type lactalbumin drink, raw material include 20~
The whey that is discharged after 50% Production by Enzymes cheese, 0.001~0.01% leavening, 0.03~10% sweet substance, 0.1~1%
Thickener and the water for complementing to 100%, the percentage is the mass percent for accounting for raw material gross mass.The preparation method includes
Following step：(1) the whey homogeneous being discharged after Production by Enzymes cheese, pasteurize postcooling are obtained into sterile whey；(2) by step
(1) the sterile whey fermenting microbe heat-preservation fermentation, cooling lactalbumin drink base-material；(3) by the sweet tea in the raw material
Taste substance, thickener mix with water, pasteurize, it is cooling after mixed again with step (2) the lactalbumin drink base-material,
Matter.
The whey being discharged after Production by Enzymes cheese of the present invention is obtained by following methods：Curdled milk is added in raw milk
The whey is discharged after coagulation of casein in enzyme.The raw milk is that this field is conventional, preferably, being protein content>
2.6g/kg, bacterial content<1×105The raw milk of cfu/ml, more preferably protein content>3g/kg, bacterial content<1×
104The raw milk of cfu/ml.The renin is that this field is conventional, preferably animal rennet or microbial rennet, more
Good is animal rennet, and best is calf Zou's stomach renin.The dosage of the renin is that this field is conventional, preferably
Raw material described in 0.8~1mg/kg, raw milk described in more preferably 1mg/kg.
Leavening of the present invention is that this field is conventional comprising strain be preferably to be selected from streptococcus thermophilus
(Streptococcus thermophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus) and cheese breast
It is one or more in bacillus (Lactobacillus casei), more preferably it is selected from streptococcus thermophilus and bulgarian milk bar
Bacterium is one or two kinds of, and best is streptococcus thermophilus.Content of the leavening in the sterile whey is that this field is conventional,
The content of the leavening is preferably 0.001~0.01%, and more preferably 0.003~0.008%, best is 0.005%.
The content is to account for the degree of raw material gross mass.The content for the strain that the leavening includes is preferably 1 ×
106Cfu/mL~8 × 106Sterile whey, more preferably 2 × 10 described in cfu/mL6Cfu/mL~3 × 106It is sterile described in cfu/mL
Whey, best is 2 × 106Sterile whey described in cfu/mL.
Sweet substance of the present invention is that this field is conventional, is preferably selected from white granulated sugar, Aspartame, acesulfame potassium and fruit
It is one or more in sugar, it is more preferably selected from one or both of white granulated sugar and Aspartame, best is white granulated sugar.Institute
It is that this field is conventional to state sweet substance and account for the mass percent of raw material gross mass, preferably 0.03%~10%, more preferably 5
~10%, further more preferably 0.03%~0.04%.The content is to account for the degree of raw material gross mass.
Thickener of the present invention is that this field is conventional, is preferably selected from gellan gum, pectin, soybean polyoses, carboxymethyl
It is one or more in sodium cellulosate, more preferably selected to be one or more in gellan gum, pectin and soybean polyoses, best
For gellan gum.The percentage that the thickener accounts for raw material gross mass is that this field is conventional, preferably 0.1~1%, more preferably
0.25~0.4%, best is 0.3%.The content is to account for the degree of raw material gross mass.
The water is that this field is conventional, preferably softened water；
Raw material of the present invention preferably can also include nutrition fortifier, one kind in flavor substance, pigment and jam
Or it is a variety of, the nutrition fortifier is that this field is conventional, preferably one kind in taurine, inositol, calcium, iron, zinc, selenium
Or it is a variety of, more preferably one or more in taurine, inositol, calcium, zinc, best is taurine.The nutrition is strong
The percentage that agent accounts for raw material gross mass is that this field is conventional, preferably 0.01~0.03%, more preferably 0.02~
0.03%, best is 0.03%.The flavor substance is that this field is conventional, preferably in vanilla or condensed milk essence,
More preferably condensed milk flavor essence.The mass percent that the flavor substance accounts for raw material gross mass is that this field is conventional, preferably
0.04%~0.1%, more preferably 0.05%~0.1%, best is 0.1%.The pigment is that this field is conventional, preferably
For natural Beta-carotene or synthesis carrotene, more preferably natural Beta-carotene.The pigment accounts for the quality percentage of raw material gross mass
Than for this field routine, preferably 0.001~0.004%, more preferably 0.004%.The jam is that this field is conventional, compared with
Good is strawberry jam or lemon jam, more preferably strawberry jam.The content of the jam is that this field is conventional, preferably
8~10%, more preferably 8%.
In the present invention, step (1) is：The whey homogeneous being discharged after Production by Enzymes cheese, pasteurize postcooling are obtained into nothing
Bacterium whey.In step (1), the homogeneous is that this field is conventional, and the temperature of the homogeneous is preferably 55~75 DEG C, more preferably
55~65 DEG C, best is 65 DEG C, and the pressure of the homogeneous is preferably 17~25Mpa, more preferably 18~23Mpa, most preferably
It is 20Mpa.The pasteurize is that this field is conventional, and the temperature of the pasteurize is preferably 90~95 DEG C, more preferably
It it is 90~92 DEG C, best is 90 DEG C, and the time of the pasteurize is preferably 5~20 minutes, more preferably 5~10 points
Clock, best is 10 minutes.Described to be cooled to this field routine, the temperature of the cooling is preferably 20~42 DEG C, more preferably
It it is 20~30 DEG C, best is 25 DEG C, and the cooling is preferably to be carried out by pipeline plate or interlayer cylinder.
In the present invention, step (2) is：By step (1) the sterile whey fermenting microbe heat-preservation fermentation, cooling whey
Protein beverage base-material.In step (2), the fermentation is that this field is conventional, and the time of the fermentation is preferably 12~72 hours,
More preferably 48~72 hours, best was 72 hours, and the temperature of the fermentation is preferably 37~42 DEG C, more preferably 42
DEG C, the fermentation is that this field is conventional, preferably in fermentation cylinder for fermentation.It is described to be cooled to this field routine, the cooling
Temperature be preferably 20~42 DEG C, more preferably 20~30 DEG C, best is 25 DEG C, and the cooling is preferably to pass through pipeline
Plate or interlayer cylinder carry out.
In the present invention, step (3) is：Sweet substance, thickener in the raw material is mixed with water, is pasteurize, cold
But it is mixed again with step (2) the lactalbumin drink base-material after, homogeneous.It is described to be mixed into this field routine in step (3),
It is preferably stirred, the temperature of the mixing is preferably 40~50 DEG C, more preferably 40~45 DEG C, and best is 42
DEG C, the time of the mixing is preferably 15~20min, more preferably 15~18min, and best is 15min.The Pasteur kills
Bacterium is that this field is conventional, and the temperature of the pasteurize is preferably 90~95 DEG C, more preferably 90~92 DEG C, and best is 90
DEG C, the time of the pasteurize is preferably 5~20 minutes, more preferably 5~10 minutes, and best is 10 minutes.It is described
It is cooled to this field routine, the temperature of the cooling is preferably 20~42 DEG C, more preferably 20~30 DEG C, and best is 25
DEG C, the cooling is preferably to be carried out by pipeline plate or interlayer cylinder.The homogeneous is that this field is conventional, the temperature of the homogeneous
Degree is preferably 55~75 DEG C, and more preferably 55~65 DEG C, best is 65 DEG C, and the pressure of the homogeneous is preferably 17~
25Mpa, more preferably 18~23Mpa, best is 20Mpa.
In the present invention, preferably acidity, the acidity can also be adjusted with acidity regulator after being mixed described in step (3)
For this field routine, preferably 40 ° of T~68 ° T, more preferably 40 ° of T~50 ° T, best is 50 ° of T.The acidity adjustment
Agent is that this field is conventional, preferably citric acid.
In the present invention, can be preferably added before being mixed described in step (3) nutrition fortifier and/or flavor substance with/
Or pigment.
In the present invention, jam can also preferably be added after homogeneous described in step (3).
The two of technical solution of the present invention：A kind of viable type lactalbumin obtained by the preparation method through the invention
Beverage.
On the basis of common knowledge of the art, above-mentioned each optimum condition can be combined arbitrarily to get each preferable reality of the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The usage amount of raw material of the present invention is no more than the usage amount of the food additives of national regulation.
The positive effect of the present invention is that：
(1) it is raw material that the preparation method in the present invention, which directly uses the whey being discharged in cheese preparation process, reduces system
The operating procedure of standby process, had not only reduced production cost compared with existing preparation method but also had increased the content of active constituent.
(2) the more existing similar product stability higher of product stability of the invention, and there is better mouthfeel.
(3) present invention uses viable bacteria fermentation, and finished product contains lactic acid bacteria living and its metabolite, to be conducive to enteron aisle
The balance of Tiny ecosystem, and help to enhance the immunity of body.
(4) present invention is added to nutrition fortifier, can meet the different function demand of consumer, such as can be in product
Meet the function demand of players by adding minerals, taurine and inositol.
(5) present invention optimizes beverage systems, ensure that stability of the product in shelf life.
Specific implementation mode
It is further illustrated the present invention below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to quotient
Product specification selects.
The preparation of whey A：1000kg protein contents>2.6g/kg, bacterial content<1×10570 DEG C of the raw milk of cfu/ml
Sterilizing 25 seconds is added 1g microorganism Zou's stomach renins, stirs evenly, cut after curdled milk, be cut into the length of side after being cooled to 30 DEG C
For the square of 15mm or so, 5min is stood, to 48 DEG C, it is 1 DEG C/3min, row to keep 10min, heating rate for warming while stirring
Go out whey.
The preparation of whey B：1000kg protein contents>3g/kg, bacterial content<1×10475 DEG C of the raw milk of cfu/ml is gone out
Bacterium 15 seconds is added 0.8g calf Zou's stomach renins, stirs evenly, cut after curdled milk, being cut into the length of side is after being cooled to 29 DEG C
The square of 15mm or so stands 5min, and to 40 DEG C, it is 1 DEG C/3min, discharge to keep 10min, heating rate for warming while stirring
Whey.
Embodiment 1
1, raw material：
Table 1
2, preparation method：
(1) by whey A in 65 DEG C/17MPa homogeneous, 90 DEG C of 5min pasteurizes are cooled to 42 DEG C；
(2) addition strain streptococcus thermophilus (5 × 106Cfu/mL), 42 DEG C of fermentations, 12h acidity reach 60 ° of T, obtain whey egg
White beverage base；
(3) 90 DEG C of pasteurize is carried out after white granulated sugar, gellan gum, taurine, flesh alcohol and water to be stirred to 15min at 50 DEG C,
5min.It is cooled to 20 DEG C and 15min is mixed with whey protein base, measure acidity.With citric acid tune acid to 40 ° of T, 17MPa
Homogeneous.Cooling filling as finished product, finished product are stored refrigerated.
Embodiment 2
1, raw material：
Table 2
2, preparation method：
(1) by whey B in 55 DEG C/25MPa homogeneous, 92 DEG C, 20min pasteurizes are cooled to 37 DEG C；
(2) addition strain lactobacillus bulgaricus (4 × 106Cfu/mL), 37 DEG C of fermentations, 48h acidity reach 100 ° of T, obtain
Lactalbumin drink base-material；
(3) 95 DEG C of pasteurize is carried out after white granulated sugar, pectin, calcium, iron, zinc, selenium and water to be stirred to 20min at 40 DEG C,
20min.It is cooled to 40 DEG C and 15min is mixed with whey protein base, measure acidity.With citric acid tune acid to 50 ° of T, 25MPa
Homogeneous.Cooling filling as finished product, finished product are stored refrigerated.
Embodiment 3
1, raw material：
Table 3
2, preparation method：
(1) by whey A in 60 DEG C/20MPa homogeneous, 95 DEG C, 15min pasteurizations are cooled to 37 DEG C；
(2) addition strain Lactobacillus casei (8 × 106Cfu/mL), 37 DEG C of fermentations, 72h acidity reach 120 ° of T, obtain whey
Protein beverage base-material；
(3) 93 DEG C of pasteurize, 16min are carried out after white granulated sugar, soybean polyoses and water to be stirred to 17min at 45 DEG C.It is cooling
17min is mixed to 36 DEG C and whey protein base, measures acidity.With citric acid tune acid to 68 ° of T, 20MPa homogeneous.It is cooling
Filling is finished product, and finished product is stored refrigerated.
Embodiment 4
1, raw material：
Table 4
2, preparation method：
(1) by whey A in 60 DEG C/20MPa homogeneous, 92 DEG C, 17min pasteurizations are cooled to 37 DEG C；
(2) addition strain Lactobacillus casei (1.0 × 106Cfu/mL), 37 DEG C of fermentations, 72h acidity reach 110 ° of T, obtain newborn
Protein beverage base-material；
(3) 93 DEG C of pasteurize is carried out after white granulated sugar, sodium carboxymethylcellulose and water to be stirred to 17min at 45 DEG C,
16min is cooled to 36 DEG C and 15min is mixed with whey protein base, measures acidity.With citric acid tune acid to 68 ° of T, 20MPa
Homogeneous.Cooling filling as finished product, finished product are stored refrigerated.
Embodiment 5
1, raw material：
Table 5
2, preparation method：
(1) by whey B in 75 DEG C/20MPa homogeneous, 90 DEG C of 5min pasteurizations are cooled to 42 DEG C；
(2) addition strain streptococcus thermophilus (1 × 106Cfu/mL), lactobacillus bulgaricus (0.4 × 106Cfu/mL) and dry
Lactobacillus paracasei (1 × 106Cfu/mL), 37 DEG C of fermentations, 12h acidity reach 80 ° of T, obtain lactalbumin drink base-material：
(3) by fructose, after soybean polyoses, taurine, condensed milk flavor essence, natural Beta-carotene, water stir 15min at 50 DEG C
Carry out 90 DEG C of pasteurize, 5min.It is cooled to 20 DEG C and 15min is mixed with whey protein base, measure acidity.Use citric acid
Adjust acid to 40 ° of T, 17MPa homogeneous.Cooling, online lemon jam of adding is finished product, and finished product is stored refrigerated.
Embodiment 6
1, raw material：
Table 6
2, preparation method：
(1) by whey B in 60 DEG C/17MPa homogeneous, 90 DEG C of 5min pasteurizations are cooled to 42 DEG C by interlayer cylinder；
(2) addition strain Lactobacillus casei (3 × 106Cfu/mL), 42 DEG C of fermentation cylinder for fermentation, 12h acidity reach 60 ° of T,
By interlayer cylinder it is cooling lactalbumin drink base-material：
(3) Aspartame, sodium carboxymethylcellulose, taurine, inositol, vanilla and water are stirred to 15min at 50 DEG C
90 DEG C of pasteurize, 5min are carried out afterwards.It is cooled to 20 DEG C by interlayer cylinder and 15min is mixed with whey protein base, measures
Acidity.With citric acid tune acid to 40 ° of T, 17MPa homogeneous.Cooling filling as finished product, finished product are stored refrigerated.
Embodiment 7
1, raw material：
Table 7
2, preparation method：
(1) by whey A in 60 DEG C/25MPa pressure homogeneous, 92 DEG C, 20min pasteurizations are cooled to by pipeline plate
37℃；
(2) addition strain lactobacillus bulgaricus (1 × 106Cfu/mL), 37 DEG C of fermentation cylinder for fermentation, 48h acidity reach
100 ° of T, by pipeline plate it is cooling lactalbumin drink base-material：
(3) acesulfame-K, pectin, taurine, inositol, strawberry essence, synthesis carrotene and water are stirred into 20min at 40 DEG C
95 DEG C of pasteurize, 20min are carried out afterwards.It is cooled to 40 DEG C by pipeline plate and 15min is mixed with whey protein base,
25MPa homogeneous, cooling, filling as finished product, finished product are stored refrigerated after line adds strawberry jam.
Effect example 1
Experimental group：The viable type lactalbumin drink prepared in embodiment 1.
Comparative group：The lactalbumin drink restored with PURE WHEY, other conditions are identical with embodiment 1.
Taste tests participant：The research staff of 20 relevant industries.
Standards of grading：
8 standards of grading of table
Taste tests (every 20 people's total scores) are carried out to the beverage of experimental group (embodiment 1)：
It should be understood that after the above for having read the present invention, those skilled in the art can be to the correlation of the present invention
Condition makes various changes or modifications, and these equivalent forms also fall within the scope of the appended claims of the present application.
Claims (13)
1. a kind of preparation method of viable type lactalbumin drink, which is characterized in that its raw material includes 20~50% Production by Enzymes
It the whey that is discharged after cheese, 0.001~0.01% leavening, 0.03~10% sweet substance, 0.1~1% thickener and supplies
To 100% water；The percentage is the mass percent for accounting for raw material gross mass；
The preparation method includes the following steps：
(1) the whey homogeneous being discharged after Production by Enzymes cheese, pasteurize postcooling are obtained into sterile whey；
(2) leavening is added in step (1) the sterile whey to be fermented, cool down to obtain lactalbumin drink base-material；
(3) sweet substance, thickener are mixed with water, pasteurize, it is cooling after again with step (2) the lactalbumin drink base
Material mixing, homogeneous.
2. preparation method as described in claim 1, which is characterized in that the raw material further include nutrition fortifier, flavor substance,
It is one or more in pigment and jam.
3. preparation method as claimed in claim 2, which is characterized in that the nutrition fortifier be selected from taurine, inositol,
It is one or more in calcium, iron, zinc and selenium；The flavor substance is essence；The pigment is selected from natural Beta-carotene and synthesis
One or both of carrotene；The jam is selected from one or both of lemon jam and strawberry jam；The flavor
The content of substance is 0.04~0.1%；The content of the pigment is 0.001~0.004%；The content of the jam be 8~
10%；The percentage is the mass percent for accounting for raw material gross mass.
4. preparation method as described in claim 1, which is characterized in that the whey being discharged after the Production by Enzymes cheese by with
Lower preparation method is made：Renin is added in raw milk, the whey can be discharged after coagulation of casein.
5. preparation method as claimed in claim 4, which is characterized in that the raw milk is protein content>2.6g/kg, bacterium
Content<1×105The raw milk of cfu/ml；And/or the renin is animal rennet or microbial rennet；And/or institute
The dosage for stating renin is raw material described in 0.8~1mg/kg.
6. preparation method as described in claim 1, which is characterized in that the strain for including in the leavening is selected from thermophilic chain
Coccus (Streptococcus thermophilus), does lactobacillus bulgaricus (Lactobacillus bulgaricus)
It is one or more in Lactobacillus paracasei (Lactobacillus casei).
7. preparation method as described in claim 1, which is characterized in that the sweet substance is selected from white granulated sugar, fructose, A Si
It is one or more in Ba Tian and acesulfame-K.
8. preparation method as described in claim 1, which is characterized in that the thickener is selected from gellan gum, pectin, carboxymethyl
It is one or more in sodium cellulosate and soybean polyoses.
9. preparation method as described in claim 1, which is characterized in that in step (1), the temperature of the homogeneous is 55~75
DEG C, the pressure of the homogeneous is 17~25Mpa；
And/or the temperature of the pasteurize is 90~95 DEG C, and/or, the time of the pasteurize is 5~20 minutes；
And/or the temperature of the cooling is 20~42 DEG C, and/or, it is described to be cooled to carry out by pipeline plate or interlayer cylinder.
10. preparation method as described in claim 1, which is characterized in that in step (2), the time of the fermentation is 12~72
Hour, the temperature of the fermentation is 37~42 DEG C, and/or, the fermentation is in fermentation cylinder for fermentation；
And/or the temperature of the cooling is 20~42 DEG C, and/or, it is described to be cooled to carry out by pipeline plate or interlayer cylinder.
11. preparation method as described in claim 1, which is characterized in that in step (3), described be mixed into is stirred, described
Mixed temperature is 40~50 DEG C, and/or, the time of the mixing is 15~20 minutes；
And/or the temperature of the pasteurize is 90~95 DEG C, and/or, the time of the pasteurize is 5~20 minutes；
And/or the temperature of the cooling is 20~42 DEG C, and/or, it is described to be cooled to carry out by pipeline plate or interlayer cylinder；
And/or the temperature of the homogeneous is 55~75 DEG C, the pressure of the homogeneous is 17~25Mpa；
And/or it is described sweet substance, thickener are mixed with water, pasteurize, it is cooling after again with step (2) the whey egg
With acidity regulator tune acidity to 40 ° of T~68 ° T after white beverage base mixing；
And/or sweet substance, thickener are mixed to preceding be added in nutrition fortifier, flavor substance and pigment with water described
It is one or more；And/or jam is added after the homogeneous.
12. preparation method as claimed in claim 11, which is characterized in that the acidity regulator is citric acid.
13. a kind of viable type lactalbumin drink, which is characterized in that it is by as described in any one of claim 1~12
Preparation method prepared by.
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| CN106418091A (en) * | 2016-10-17 | 2017-02-22 | 光明乳业股份有限公司 | Viable organism type lactoalbumin beverage and preparation method thereof |
| CN109497137A (en) * | 2017-09-14 | 2019-03-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of post-fermentation room temperature viable bacteria whey beverage, fruits and vegetables milk beverage, milk beverage and preparation method thereof |
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| CN109007058A (en) * | 2018-08-30 | 2018-12-18 | 威海三宝生物科技有限公司 | A kind of selenium-rich lactalbumin drink and its production technology |
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| 发酵型乳清饮料的研究进展;王昕 等;《农产品加工（创新版）》;20110830(第8期);第44页的摘要，以及第44-45页的引言、第1节第1、4-5段 * |
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