CN113100292B - Temperature difference mixing preparation process for multi-strain stepwise fermentation of carbonated beverage - Google Patents
Temperature difference mixing preparation process for multi-strain stepwise fermentation of carbonated beverage Download PDFInfo
- Publication number
- CN113100292B CN113100292B CN202110385888.5A CN202110385888A CN113100292B CN 113100292 B CN113100292 B CN 113100292B CN 202110385888 A CN202110385888 A CN 202110385888A CN 113100292 B CN113100292 B CN 113100292B
- Authority
- CN
- China
- Prior art keywords
- fermentation
- strain
- temperature
- hot water
- fermentation liquor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 81
- 230000004151 fermentation Effects 0.000 title claims abstract description 80
- 238000002156 mixing Methods 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000014171 carbonated beverage Nutrition 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 10
- 230000006957 competitive inhibition Effects 0.000 claims abstract description 9
- 238000009924 canning Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000013336 milk Nutrition 0.000 claims description 57
- 239000008267 milk Substances 0.000 claims description 57
- 210000004080 milk Anatomy 0.000 claims description 57
- 235000013405 beer Nutrition 0.000 claims description 49
- 241000186660 Lactobacillus Species 0.000 claims description 15
- 229940039696 lactobacillus Drugs 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 235000013361 beverage Nutrition 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 4
- 241000235036 Debaryomyces hansenii Species 0.000 claims description 4
- 241001138401 Kluyveromyces lactis Species 0.000 claims description 4
- 241000235058 Komagataella pastoris Species 0.000 claims description 4
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000013618 yogurt Nutrition 0.000 description 30
- 238000005187 foaming Methods 0.000 description 12
- 239000006260 foam Substances 0.000 description 11
- 239000000047 product Substances 0.000 description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 102000010445 Lactoferrin Human genes 0.000 description 6
- 108010063045 Lactoferrin Proteins 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 6
- 229940078795 lactoferrin Drugs 0.000 description 6
- 235000021242 lactoferrin Nutrition 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 4
- 235000019985 fermented beverage Nutrition 0.000 description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 4
- 235000021243 milk fat Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 235000020202 standardised milk Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000020248 camel milk Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000020251 goat milk Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- -1 sucrose ester Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a temperature difference mixing preparation process for multi-strain stepwise fermentation of carbonated drinks, which comprises the steps of (1) mixing fermentation raw materials according to the formula amount, preheating, homogenizing, sterilizing, inoculating strain 1, and fermenting at 42 ℃ to obtain fermentation liquor 1; (2) Adding sodium bicarbonate and citric acid with the weight of 0.1-0.3% of the total weight of the formula into hot water with the temperature of over 75 ℃, then simultaneously adding the fermentation liquor 1 and the hot water into a fermentation tank, rapidly cooling to 40 ℃, and inoculating a strain 2 to obtain fermentation liquor 2; (3) Simultaneously adding fermentation liquor 2 and hot water with the temperature of over 75 ℃ into a fermentation tank, quickly cooling, homogenizing after cooling to 40 ℃, and inoculating a strain N to obtain fermentation liquor N; and (4) canning the fermentation liquor N, and sterilizing at high temperature to obtain a finished product. The process instantly mixes the low-temperature fermentation liquor and the high-temperature hot water, kills the strains fermented firstly or makes the strains in a silent period, avoids competitive inhibition among the strains, and obtains the carbonated beverage which is safe to drink, good in taste, high in nutritional ingredients and good in market prospect.
Description
Technical Field
The invention relates to the technical field of preparation of strain fermented beverages, in particular to a temperature difference mixing preparation process for multi-strain stepwise fermented carbonated beverages.
Background
The multi-strain stepwise fermentation carbonated beverage is prepared by adding at least two strains and a carbon dioxide generation reagent step by step and sequentially fermenting the strains. In the preparation process of the beverage, substances with peculiar smell are generated if competitive inhibition occurs among various strains, so that the taste of the beverage is influenced, meanwhile, most of the substances are harmful to human bodies, and the risk of damage to the human bodies exists after drinking. Taking milk beer as an example, the existing milk beer preparation process sequentially comprises two stages of lactobacillus fermentation and yeast fermentation, when the yeast fermentation stage is started, lactobacillus and yeast (candida, debaryomyces hansenii, kluyveromyces lactis and pichia pastoris) are subjected to competitive inhibition, the lactobacillus can release 0.05% -0.5% of butyric acid, the butyric acid has peculiar smell, the taste of the milk beer is affected, and meanwhile, the milk beer can be damaged. Therefore, in order to avoid competitive inhibition of lactobacillus and yeast and reduce butyric acid content, a method of inactivating lactobacillus before entering a yeast fermentation stage, such as heat sterilization, may be adopted. However, in practice, it has been found that if the heating mode is adopted for sterilization, although the lactobacillus can be killed completely, the content of lactoferrin, which is a heat-sensitive active substance in the yoghurt, can be reduced from 25-30mg/L to less than 10mg/L, and can be reduced to 2-3mg/L at the minimum, and 60% -90% of the nutritional ingredients in the milk beer are lost.
Disclosure of Invention
The invention aims to solve the problem of competitive inhibition among strains in the multi-strain step-by-step fermented beverage preparation process, and provides a temperature difference mixing preparation process for a multi-strain step-by-step fermented beverage so as to obtain the multi-strain step-by-step fermented beverage which is safe to drink, good in taste and high in nutritional ingredients.
The purpose of the invention is realized by the following technical scheme:
a temperature difference mixing preparation process for multi-strain stepwise fermentation of carbonated beverages, wherein the multi-strain is a strain with competitive inhibition during symbiosis, and the process comprises the following steps:
step one, mixing fermentation raw materials according to a formula ratio, preheating, homogenizing, sterilizing, inoculating a strain 1, and fermenting at the optimum fermentation temperature of the strain 1 to obtain a fermentation liquid 1;
step two, adding sodium bicarbonate and citric acid which account for 0.1-0.3% of the total weight of the formula into hot water with the temperature of over 75 ℃, then simultaneously adding fermentation liquor 1 and the hot water with the temperature of over 75 ℃ into a fermentation tank, adding low-temperature fermentation liquor 1 from the top of the fermentation tank, adding high-temperature hot water from the bottom of the fermentation tank, then quickly cooling, homogenizing after cooling to 35-45 ℃, inoculating a strain 2, and performing secondary fermentation to obtain fermentation liquor 2;
and step three, canning and sterilizing the fermentation liquor 2 at high temperature to obtain a finished product of the beverage.
Preferably, the strain 1 is at least one selected from lactobacillus, and the strain 2 is at least one selected from candida, debaryomyces hansenii, kluyveromyces lactis and pichia pastoris.
As one of the preferred embodiments of the present invention, the fermented carbonated beverage is a milk beer.
Further, in the second step, the temperature of the hot water is 75-92 ℃. The function of killing lactobacillus can be realized when the temperature of hot water is higher than 75 ℃ in principle, but at 92 ℃, the loss amount of lactoferrin in yoghourt is below 10%, and when the temperature is raised to 93 ℃, the loss amount of lactoferrin can be as high as 25%, so that the temperature of hot water is preferably 75-92 ℃ when the milk beer is prepared, and the milk beer with high lactoferrin content can be obtained.
Further, in the second step, the weight of the hot water is 4-5 times of that of the fermentation liquor 1.
Further, in the second step, the secondary fermentation process is two-stage fermentation which is firstly carried out at 42 ℃ for 0-3h and then is carried out at 4 ℃ for 24-72 h. The fermentation at 42 deg.C for 0-3 hr aims at providing yeast with an environment favorable for its growth, and the fermented milk beer has a strong taste after 3 hr, so it needs to be fermented at 4 deg.C for 24-72 hr to obtain the final product.
Further, the mass ratio of the sodium bicarbonate to the citric acid or the malic acid is 1.3 to 3.5.
Further, the process can also be used for preparing the fermented carbonated beverage with three or more steps, and specifically comprises the following steps: simultaneously adding fermentation liquor 2 and hot water with the temperature of over 75 ℃ into a fermentation tank, adding low-temperature fermentation liquor 2 from the top of the fermentation tank, adding high-temperature hot water from the bottom of the fermentation tank, then quickly cooling, homogenizing after cooling to 30-40 ℃, inoculating a strain N, and carrying out fermentation for N times to obtain fermentation liquor N; wherein N is the number of strains.
Compared with the existing multi-strain stepwise fermentation carbonated beverage preparation process, the invention has the following beneficial effects:
1. the invention adopts the temperature difference mixing process to prepare the multi-strain stepwise fermented carbonated beverage, the low-temperature fermentation liquid is instantaneously mixed with the high-temperature hot water containing the sodium bicarbonate and the citric acid, the strains which are fermented firstly are killed or are in the silent period which can not generate competitive inhibition with the strains which are fermented later, the competitive inhibition among the strains is avoided, and the obtained carbonated beverage is safe to drink, good in taste and high in nutritional ingredients.
Taking the preparation of milk beer as an example, about 80% of the lactobacilli are killed, and the remaining lactobacilli are in a "silent" state which is not inactivated but cannot compete with yeast, wherein the "silent" period is about 4 hours, and the lactobacilli are adapted to the system environment again after 4 hours and then the process is carried out againLactic acid fermentation (FIG. 1). Therefore, the competition of lactic acid bacteria and yeast can be avoided through the temperature difference mixing method, on one hand, butyric acid generated by abnormal fermentation of lactic acid is avoided, and on the other hand, the loss of the nutritional ingredients in the milk beer can be reduced from 60-90% to 40%, so that the milk beer with high lactoferrin content and high nutritional value is obtained. NaHCO in hot water 3 Can produce CO 2 Lactic acid bacteria produce lactic acid when they are adapted to the environment again, so that CO is produced 2 Releasing to generate a large amount of bubbles, thereby improving the taste of milk beer on the premise of keeping the alcohol concentration.
2. The foaming times of the carbonated beverage prepared by the process can be increased from 6-8 times to 20-30 times, the flavor is full, the carbonated beverage is suitable for people of all ages, and the market prospect is wide.
Drawings
FIG. 1 is a mixed bacteria growth curve of the prior milk beer two-stage fermentation process and the temperature difference mixing process of the invention.
Detailed Description
The process of the present invention is described in detail below with reference to the figures and specific examples.
The embodiments of the present invention all use the temperature difference mixing preparation process of two-stage fermentation of lactobacillus and yeast of milk beer as an example to explain the present invention in detail. The temperature difference mixing process for preparing the carbonated beverage by performing multi-step fermentation by using other strains belongs to the same concept as the invention, and the process and the product thereof also belong to the protection scope of the invention.
It should be noted that, milk fat produced in our country is mostly between 2.9-3.9%, and even some milk fat is lower or higher, and for balancing this phenomenon, standardized production is required, i.e. the milk fat is separated first and then remixed according to a certain standard, so that the fat content of the produced milk can be maintained at a balanced level. The milk in the embodiment of the invention is the milk with the milk fat content of 3.3 percent after being standardized by adopting a conventional process.
The freezing point of lactoferrin in the yoghourt is pH4.6, and when the pH value of the lactobacillus fermented system is less than 4.6, the yoghourt can be coagulated and needs to be stirred for use; in addition, the applicant finds in experiments that fermentation is stopped when the pH value of the system is 3.8-4.2, the yoghourt has a thoroughly-digested taste, 0.5 part of emulsion stabilizer can be added into the system and then stirred and is smashed for producing milk beer, wherein the emulsion stabilizer has the function of preventing the yoghourt from layering after being stirred and stirred. And when the pH value of the system is 5.0, stopping fermentation to obtain the liquid yogurt with higher viscosity, wherein the liquid yogurt is more moist and can be directly used for producing milk beer. Therefore, the method can be used for producing milk beer before the lactobacillus fermentation time is short and the yoghourt is not solidified.
Example 1
The temperature difference mixing preparation process for milk beer provided by the embodiment specifically comprises the following steps:
preparing yoghourt: placing 100 parts of standardized milk in a fermentation tank, adding 8 parts of sugar (glucose: sucrose =4, 6, w/w), preheating to 40 ℃, homogenizing under 20Mpa, pasteurizing, inoculating 0.1 part of lactobacillus bulgaricus after sterilization, fermenting at 42 ℃ for 9 hours, wherein the pH value of the system is 5.0, and stopping fermentation to obtain the yogurt with high viscosity;
mixing temperature difference: adding sodium bicarbonate and citric acid (w/w = 1/2.5) accounting for 0.1% of the total weight of milk and sugar into hot water at 75 ℃, then adding the yoghourt and 400 parts of the hot water into a fermentation tank at the same time, adding the yoghourt from the top, adding the hot water from the bottom, then quickly cooling, cooling to 40 ℃, homogenizing under 20Mpa, inoculating 1.2 parts of candida, then fermenting at 42 ℃ for 1h, then fermenting at 4 ℃ for 24h, canning, and conventionally sterilizing at high temperature to obtain the finished milk beer product, wherein the finished milk beer product has a moist mouthfeel and is marked as P1.
Example 2
The temperature difference mixing preparation process of milk beer provided by the embodiment specifically comprises the following steps:
preparing yoghourt: placing 100 parts of standardized milk into a fermentation tank, adding 8 parts of sugar (glucose: sucrose =4, 6, w/w), preheating to 80 ℃, homogenizing under 18Mpa, pasteurizing, inoculating 0.1 part of lactobacillus bulgaricus after sterilization, fermenting at 42 ℃ for 9h, wherein the pH value of the system is 5.0, and stopping fermentation to obtain the yoghourt with higher viscosity;
mixing temperature difference: adding sodium bicarbonate and malic acid (w/w = 1/2.5) which account for 0.2% of the total weight of milk and sugar into hot water at 80 ℃, then simultaneously adding the yoghourt and 400 parts of hot water into a fermentation tank, adding the yoghourt from the top, adding the hot water from the bottom, then quickly cooling, cooling to 40 ℃, homogenizing under 20Mpa, inoculating 1.2 parts of Debaryomyces hansenii, then fermenting for 1h at 42 ℃, then fermenting for 24h at 4 ℃, canning, and conventionally sterilizing at high temperature to obtain the finished product of the milk beer, wherein the finished product of the milk beer has a moist mouth feel and is marked as P2.
Example 3
The temperature difference mixing preparation process for milk beer provided by the embodiment specifically comprises the following steps:
preparing yoghourt: placing 100 parts of standardized milk in a fermentation tank, adding 8 parts of sugar (glucose: sucrose =4, 6 w/w), preheating to 60 ℃, homogenizing under 18Mpa, pasteurizing, inoculating 0.1 part of lactobacillus bulgaricus after sterilization, fermenting at 42 ℃ for 12 hours, measuring the pH value of the system to be 3.8 to obtain solid yogurt, adding 0.5 part of pectin as an emulsion stabilizer into the solid yogurt, starting a stirring device for stirring, and smashing for later use;
temperature difference mixing: adding sodium bicarbonate and malic acid (w/w = 1/2.9) which account for 0.25% of the total weight of milk and sugar into hot water at 85 ℃, then simultaneously adding the yoghourt and 450 parts of hot water into a fermentation tank, adding the yoghourt from the top, adding the hot water from the bottom, then quickly cooling to 40 ℃, homogenizing under 20Mpa, then inoculating 3 parts of kluyveromyces lactis, then fermenting at 42 ℃ for 1h, then fermenting at 4 ℃ for 24h, canning, and conventionally sterilizing at high temperature to obtain the finished product of the milk beer, wherein the finished product of the milk beer has strong mouthfeel and is marked as P3.
Example 4
The temperature difference mixing preparation process of milk beer provided by the embodiment specifically comprises the following steps:
preparing yoghourt: taking 100 parts of standardized milk, placing the milk in a fermentation tank, adding 8 parts of sugar (glucose: sucrose =4, 6 w/w), preheating to 70 ℃, homogenizing under 19Mpa, pasteurizing, inoculating 0.1 part of lactobacillus bulgaricus after sterilization, fermenting for 11 hours at 42 ℃, measuring the pH value of the system to be 4.2 to obtain solid yogurt, adding 0.5 part of sucrose ester serving as an emulsion stabilizer into the solid yogurt, starting a stirring device for stirring, and smashing for later use;
mixing temperature difference: adding sodium bicarbonate and citric acid (w/w = 1/3.0) which account for 0.25% of the total weight of milk and sugar into hot water at 85 ℃, then simultaneously adding the yoghourt and 500 parts of hot water into a fermentation tank, adding the yoghourt from the top, adding the hot water from the bottom, then quickly cooling, cooling to 40 ℃, homogenizing under 20MPa, inoculating 2.4 parts of pichia pastoris, fermenting at 42 ℃ for 3 hours, then fermenting at 4 ℃ for 72 hours, canning, and conventionally sterilizing at high temperature to obtain a finished milk beer product, wherein the finished milk beer product has strong mouthfeel and is marked as P4.
In the above examples, the milk beer is prepared without using a sweetener, but the sweet taste is generated by using glucose and fructose generated in the fermentation process of lactic acid bacteria, the sour taste is generated by using organic acid generated by the fermentation of glucose, and the obtained milk beer has higher edible safety. The preparation method of the yoghourt comprises the steps of preparing yoghourt, preparing a milk beer with different flavors, preparing a goat milk, preparing a camel milk and the like, wherein the yoghourt can be replaced by the mare milk, the goat milk, the camel milk and the like in the preparation process, and the preparation method is wide in application range and has good popularization and application values.
The invention respectively adopts foamability, foam stability and foaming times as indexes to characterize the foaming performance of the milk beer finished product:
method for measuring foaming property: 1L of milk beer is added into a large-volume cylinder, the cylinder is vigorously shaken, the total volume of the milk beer and the foam is read, the foamability of the milk beer is measured by the ratio of the total volume to the volume of the milk beer, namely the foaming percentage, and the higher the foaming percentage is, the better the foamability is.
Foam stability: on the basis of the foamability measurement, the milk beer with the foam shaken out is kept still for half an hour, the residual volume of the foam is read, the foam stability of the milk beer is measured by the ratio of the residual volume of the foam to the original volume, namely the percentage of the residual foam, and the higher the percentage of the residual foam is, the better the foam stability is.
The number of foaming times: on the basis of measuring the foaming performance, the milk beer is shaken and stood, after the milk beer is completely defoamed, the milk beer is shaken and stood continuously, the process is repeated, and the foaming times of the milk beer are observed. The number of blisters was determined in comparison to cola and commercial milk beer beverages.
The milk beer prepared in the above examples was measured for foamability, foam stability and number of foaming times, respectively, and the results are shown in Table 1.
As can be seen from the data in Table 1, the milk beer prepared by the process of the invention has good foaming performance, and the foaming times are obviously superior to those of the cola and the prior milk beer beverage.
Claims (3)
1. A temperature difference mixing preparation process for multi-strain stepwise fermentation of carbonated drinks is characterized in that the multi-strain is a strain with competitive inhibition during symbiosis, and the process comprises the following steps:
step one, mixing fermentation raw materials according to a formula amount, preheating, homogenizing, sterilizing, inoculating a strain 1, and fermenting at the optimum fermentation temperature of the strain 1 to obtain a fermentation liquid 1;
step two, adding sodium bicarbonate and citric acid or malic acid which account for 0.1-0.3% of the total weight of the formula into hot water with the temperature of over 75 ℃, then simultaneously adding fermentation liquor 1 and the hot water with the temperature of over 75 ℃ into a fermentation tank, adding low-temperature fermentation liquor 1 from the top of the fermentation tank, adding high-temperature hot water from the bottom of the fermentation tank, then quickly cooling, homogenizing after cooling to 35-45 ℃, inoculating strain 2, and performing secondary fermentation to obtain fermentation liquor 2;
step three, canning and sterilizing the fermentation liquor 2 at high temperature to obtain a finished beverage product;
the strain 1 is selected from at least one of lactobacillus, and the strain 2 is selected from at least one of candida, debaryomyces hansenii, kluyveromyces lactis and pichia pastoris 4 yeasts;
the fermented carbonated beverage is milk beer;
in the second step, the temperature of the hot water is 75-92 ℃; the weight of the hot water is 4-5 times of that of the fermentation liquor 1.
2. The thermo-mixing preparation process for multi-bacterial step-fermentation of carbonated beverage as claimed in claim 1, wherein in step two, the secondary fermentation process is a two-stage fermentation comprising fermentation at 42 ℃ for 0-3h, and then fermentation at 4 ℃ for 24-72 h.
3. The temperature difference mixing preparation process for the multi-strain stepwise fermented carbonated beverage according to claim 2, wherein the mass ratio of the sodium bicarbonate to the citric acid or the malic acid is 1 to 2.3 to 3.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110385888.5A CN113100292B (en) | 2021-04-12 | 2021-04-12 | Temperature difference mixing preparation process for multi-strain stepwise fermentation of carbonated beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110385888.5A CN113100292B (en) | 2021-04-12 | 2021-04-12 | Temperature difference mixing preparation process for multi-strain stepwise fermentation of carbonated beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113100292A CN113100292A (en) | 2021-07-13 |
| CN113100292B true CN113100292B (en) | 2022-12-06 |
Family
ID=76716048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110385888.5A Active CN113100292B (en) | 2021-04-12 | 2021-04-12 | Temperature difference mixing preparation process for multi-strain stepwise fermentation of carbonated beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113100292B (en) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5875070B2 (en) * | 2012-04-17 | 2016-03-02 | 国立研究開発法人農業・食品産業技術総合研究機構 | Enzymatic saccharification of cellulosic biomass raw materials |
| JP7025842B2 (en) * | 2017-02-21 | 2022-02-25 | 株式会社明治 | Method for producing low-sour fermented milk |
-
2021
- 2021-04-12 CN CN202110385888.5A patent/CN113100292B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN113100292A (en) | 2021-07-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2345674C1 (en) | Method for kvass manufacturing and method for raw materials fermentation for kvass manufacturing | |
| CN106616144B (en) | Live bacterium type aerated beverage and preparation method thereof | |
| JPWO2012121131A1 (en) | Fermented milk with improved flavor and method for producing the same | |
| US20090136620A1 (en) | Method of improving the texture of fermented milk | |
| CN106260088A (en) | A kind of milk surum lactic acid bacteria yeast mixed fermentation soda pop and preparation method thereof | |
| EP0177077B1 (en) | A method of preparing a stable alcoholic beverage, on the basis of soured milk, having good keeping characteristics | |
| EP0117011A1 (en) | Carbonated fermented milk beverage | |
| JP3343790B2 (en) | Fruit flavor enhancer and fruit beverage with enhanced flavor | |
| CN106035649A (en) | Preparation method of gas-containing yoghurt drink | |
| CN109430394A (en) | A kind of low alcohol sour milk beverage and preparation method thereof | |
| CN113100292B (en) | Temperature difference mixing preparation process for multi-strain stepwise fermentation of carbonated beverage | |
| JP3409719B2 (en) | Alcoholic milk drinks | |
| CN110839695A (en) | Process and base material for preparing yoghourt and yoghourt prepared by using process and base material | |
| CN106550991B (en) | Method for maintaining tissue state stability of lactobacillus beverage in shelf life | |
| JP4825157B2 (en) | Milk production method | |
| CN112868771A (en) | Aerated apple vinegar flavored tea yogurt and preparation method thereof | |
| JP2000139442A (en) | Alcoholic beverage | |
| CN112868770B (en) | Yogurt additive composition and low-viscosity original-taste drinking yogurt | |
| RU2413419C1 (en) | Method for production of fermented drink | |
| CN113100291A (en) | Milk beer preparation process based on temperature difference mixing | |
| JP3929630B2 (en) | Acidic beverage with enhanced fruit-like aroma and method for producing the same | |
| JP2022018541A (en) | Composition for milk protein dispersion, concentrate for lactic alcoholic beverage, and lactic alcoholic beverage | |
| EA043814B1 (en) | TECHNOLOGY FOR OBTAINING ENERGY IMMUNOMODULATING DRINK | |
| JP3280086B2 (en) | Sour cheese beverage and its manufacturing method | |
| JPS59154979A (en) | Preparation of nutrient liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |