阅读说明：本技术 一种清洁标签的乳酸菌饮料及其制备方法和稳定性判定方法 (Lactic acid bacteria beverage with clean label, preparation method and stability judgment method thereof ) 是由 赵林松 姜海花 吕广 于 2020-06-24 设计创作，主要内容包括：本发明属于发酵乳制品技术领域,提出了一种清洁标签的乳酸菌饮料,由以下重量份的组分组成：生牛乳或还原乳粉20-50份、白砂糖5-12份、柑橘纤维0.04-0.4份、水补足至100份,每100份清洁标签的乳酸菌饮料中商业菌种发酵剂的用量为50-200u。本发明首次在乳酸菌饮料中首次单独使用柑橘纤维而无需复配其他胶体以提高产品的稳定性,配料安全、简单。还提出了其制备方法,不仅操作简单,而且能有效降低工业生产要求和提高产能,还提出了稳定性判定方法,不仅快捷高效而且能准确判定清洁乳酸菌饮料货架期的析水量和沉淀量。(The invention belongs to the technical field of fermented dairy products, and provides a label-cleaning lactobacillus beverage which comprises the following components in parts by weight: 20-50 parts of raw milk or reduced milk powder, 5-12 parts of white granulated sugar, 0.04-0.4 part of citrus fiber and water, wherein the amount of the commercial strain leavening agent in each 100 parts of the lactic acid bacteria beverage of the cleaning label is 50-200 u. According to the invention, the citrus fiber is used alone for the first time in the lactobacillus beverage without being compounded with other colloids to improve the stability of the product, and the ingredients are safe and simple. The preparation method is simple to operate, can effectively reduce the industrial production requirement and improve the productivity, and the stability determination method is also provided, so that the water precipitation and precipitation of the clean lactobacillus beverage in shelf life can be rapidly and efficiently determined.)

1. The label-cleaning lactobacillus beverage is characterized by comprising the following components in parts by weight: 20-50 parts of raw milk or reduced milk powder, 5-12 parts of white granulated sugar, 0.04-0.4 part of citrus fiber and water, wherein the amount of the commercial strain leavening agent in each 100 parts of the lactic acid bacteria beverage of the cleaning label is 50-200 u.

2. The label-cleaning lactic acid bacteria beverage according to claim 1, which is characterized by comprising the following components in parts by weight: 25-45 parts of raw milk or reduced milk powder, 7-11 parts of white granulated sugar, 0.08-0.25 part of citrus fiber and water, wherein the amount of the commercial strain leavening agent in each 100 parts of the lactic acid bacteria beverage of the cleaning label is 80-180 u.

3. The label-cleaning lactic acid bacteria beverage according to claim 1, which is characterized by comprising the following components in parts by weight: 30-40 parts of raw milk or reduced milk powder, 8-10 parts of white granulated sugar, 0.08-0.16 part of citrus fiber and water, wherein the amount of the commercial strain leavening agent in each 100 parts of the lactobacillus beverage with the clean label is 150 u.

4. The label-cleaning lactic acid bacteria beverage according to claim 1, which is characterized by comprising the following components in parts by weight: 35 parts of raw milk or reduced milk powder, 10 parts of white granulated sugar, 0.1 part of citrus fiber and water, wherein the amount of the commercial strain leavening agent in each 100 parts of the lactic acid bacteria beverage for cleaning the label is 50-200 u.

5. The label-cleaning lactic acid bacteria beverage according to claim 1, wherein the citrus fiber has a mesh size of less than 200 mesh.

6. The preparation method of the label-cleaning lactobacillus beverage is characterized by comprising the following steps:

s1, preparation of raw materials: filtering fresh milk, purifying, defatting to obtain raw milk, or dissolving and recovering defatted milk powder to obtain recovered milk powder, and dissolving citrus fiber and white sugar with hot water of 80-85 deg.C to obtain feed liquid 1;

s2, preparing a yoghourt base material: homogenizing the raw milk or the reduced milk powder prepared in the step S1 at 60-65 ℃ and 18-22MPa, cooling to 39-43 ℃ after browning treatment, adding a commercial strain starter, and fermenting for 5-9h to obtain a yogurt base material;

s3, sterilization: pasteurizing the feed liquid 1 prepared in the step S1 to obtain a feed liquid 3;

s4, mixing materials and fixing volume: uniformly mixing the yoghourt base material prepared in the step S2 with the feed liquid 3 prepared in the step S3, and supplementing the balance of water to obtain a feed liquid 4;

s5, homogenizing: heating the feed liquid 4 prepared in the step S4 to 50-65 ℃, and homogenizing under an aseptic condition to obtain a feed liquid 5;

s6, filling: and (5) aseptically filling the feed liquid 5 prepared in the step (S5) into a container to obtain the lactobacillus beverage with the clean label.

7. The clean-label lactic acid bacteria beverage as claimed in claim 6, wherein S2. the browning phase in the preparation of yogurt base is heating to 95-98 ℃ for 120-150 min.

8. The label-cleaning lactic acid bacteria beverage as claimed in claim 6, wherein the temperature of pasteurization in S3. sterilization is 92-98 ℃, and the sterilization time is 250-350 s.

9. The method for judging the stability of the lactic acid bacteria beverage with the clean label is characterized by comprising the following steps of:

(1) sample preparation: subpackaging the clean label lactobacillus beverage sample into different sample tubes, and marking to serve as different samples;

(2) preparing an instrument: setting the measurement parameters of the stability analyzer;

(3) and (3) sample determination: detecting the sample obtained in the step (1) according to the detection step of a stability analyzer, and recording StdDev light transmittance data of the sample;

(4) analyzing comparison data: and (4) comparing the data of the StdDev light transmittance of the sample recorded in the step (3) with a stability judgment standard to obtain the precipitation amount of the water separated out of the clean label lactobacillus beverage in the shelf life.

10. The method for determining the stability of a lactic acid bacteria beverage with a clean label according to claim 9, wherein the stability determination criteria in step S4 are:

a. when the StdDev light transmittance function value is larger than 0.1, the stability of the clean label lactobacillus beverage is poor, the water precipitation amount of the product in shelf life is 3-5mm, and the precipitation amount is 1-2 mm;

b. when the StdDev light transmittance function value is more than 0.05 and less than 0.1, the stability of the clean label lactobacillus beverage is normal, the water precipitation amount of the product in shelf life is 1-3mm, and the precipitation amount is 0.5-1 mm;

c. when the StdDev light transmittance function value is more than 0.01 and less than 0.05, the stability of the clean label lactobacillus beverage is good, the water precipitation amount of the product in shelf life is 0-1mm, and the precipitation amount is 0 mm.

Technical Field

The invention belongs to the technical field of fermented dairy products, and relates to a lactobacillus beverage, in particular to a lactobacillus beverage for cleaning labels, a preparation method and a stability judgment method thereof.

Background

The lactobacillus beverage is a health beverage popular in China in recent years, and is a functional beverage with fresh and soft taste, which is prepared by mainly taking fresh milk or milk powder as a raw material, inoculating lactobacillus substances for fermentation after sterilization to convert part of lactose into lactic acid, partially degrading protein, adding sucrose, a stabilizer, an acidity regulator and other substances, diluting, blending, homogenizing and other processes. The lactobacillus beverage not only has rich nutrient substances and unique flavor, but also has the effects of improving intestinal flora, promoting the growth of beneficial bacteria and inhibiting the reproduction of putrefying bacteria and pathogenic bacteria. Therefore, there is a need for further research and innovation of such products.

Common low-temperature lactobacillus beverages on the market at present can be roughly divided into two types, one type is represented by much euthanasia, products which are simple and safe in ingredients and mainly contain no food additives are declared, but the requirements of the products on the production process are high, the production process of each step needs to be strictly controlled, the quality of fermented milk needs to be guaranteed in the production process, low-temperature long-time fermentation is adopted, protein particles are prevented from being rapidly aggregated into larger and harder particles to increase product precipitation, and the stability of the product in shelf life still needs to be improved even if the product process is strictly controlled. And the higher technological requirement of the product greatly reduces the productivity, so that most dairy beverage enterprises are forbidden.

The other type is the most common food additive added with CMC, pectin, soybean polysaccharide and the like in the market to improve the taste of the product, improve the stability of the product in the shelf life and reduce the requirement of the production process, but the addition of the food additive seriously influences the trust degree of consumers on the product, thereby influencing the development of the product market.

Therefore, it is necessary to research and prepare a lactobacillus beverage which does not contain food additives, has safe ingredients, simple production and preparation process and good shelf life stability.

Disclosure of Invention

The invention provides a lactic acid bacteria beverage with a clean label, a preparation method and a stability judgment method thereof, and solves the problems that in the prior art, a food additive is contained in the lactic acid bacteria beverage or the preparation process of the lactic acid bacteria beverage is complex, and the stability judgment method of the lactic acid bacteria beverage is complex, slow and incapable of judging the shelf life stability of the lactic acid bacteria beverage. The citrus fiber in the formula of the clean label lactic acid bacteria beverage provided by the invention does not need to be compounded with other colloids such as sodium carboxymethylcellulose, xanthan gum, pectin and the like, the clean label lactic acid bacteria beverage is free of food additives, the preparation method is simple and easy to operate, the requirement on the production process is low, the provided method for judging the stability of the clean label lactic acid bacteria beverage is simple and rapid, and the water separating and precipitation amount of the product in shelf life can be provided.

The technical scheme of the invention is realized as follows:

the label-cleaning lactobacillus beverage comprises the following components in parts by weight: 20-50 parts of raw milk or reduced milk powder, 5-12 parts of white granulated sugar, 0.04-0.4 part of citrus fiber and water, wherein the amount of the commercial strain leavening agent in each 100 parts of the lactic acid bacteria beverage of the cleaning label is 50-200 u.

As a further technical scheme, the paint comprises the following components in parts by weight: 25-45 parts of raw milk or reduced milk powder, 7-11 parts of white granulated sugar, 0.08-0.25 part of citrus fiber and water, wherein the amount of the commercial strain leavening agent in each 100 parts of the lactic acid bacteria beverage of the cleaning label is 80-180 u.

As a further technical scheme, the paint comprises the following components in parts by weight: 30-40 parts of raw milk or reduced milk powder, 8-10 parts of white granulated sugar, 0.08-0.16 part of citrus fiber and water, wherein the amount of the commercial strain leavening agent in each 100 parts of the lactobacillus beverage with the clean label is 150 u.

As a further technical scheme, the paint comprises the following components in parts by weight: 35 parts of raw milk or reduced milk powder, 10 parts of white granulated sugar, 0.1 part of citrus fiber and water, wherein the amount of the commercial strain leavening agent in each 100 parts of the lactic acid bacteria beverage for cleaning the label is 50-200 u.

As a further technical scheme, the screening particle size of the citrus fiber is less than 200 meshes.

A preparation method of a lactobacillus beverage for cleaning labels comprises the following steps:

s1, preparation of raw materials: filtering fresh milk, purifying, defatting to obtain raw milk, or dissolving and recovering defatted milk powder to obtain recovered milk powder, and dissolving citrus fiber and white sugar with hot water of 80-85 deg.C to obtain feed liquid 1;

s2, preparing a yoghourt base material: homogenizing the raw milk or the reduced milk powder prepared in the step S1 at 60-65 ℃ and 18-22MPa, cooling to 39-43 ℃ after browning treatment, adding a commercial strain starter, and fermenting for 5-9h to obtain a yogurt base material;

s3, sterilization: pasteurizing the feed liquid 1 prepared in the step S1 to obtain a feed liquid 3;

s4, mixing materials and fixing volume: uniformly mixing the yoghourt base material prepared in the step S2 with the feed liquid 3 prepared in the step S3, and supplementing the balance of water to obtain a feed liquid 4;

s5, homogenizing: heating the feed liquid 4 prepared in the step S4 to 50-65 ℃, and homogenizing under an aseptic condition to obtain a feed liquid 5; homogenizing for 0.5-1h under the conditions of 60-70 ℃ and 18-22 MPa;

s6, filling: and (5) aseptically filling the feed liquid 5 prepared in the step (S5) into a container to obtain the lactobacillus beverage with the clean label.

As a further technical scheme, S2, in the preparation of the yoghourt base material, the browning time is heated to 95-98 ℃ and the temperature is kept for 120-150 min.

As a further technical scheme, the temperature of pasteurization in the S3 sterilization is 92-98 ℃, and the sterilization time is 250-350 s.

The method for judging the stability of the lactic acid bacteria beverage with the clean label is characterized by comprising the following steps of:

(1) sample preparation: subpackaging the clean label lactobacillus beverage sample into different sample tubes, and marking to serve as different samples;

(2) preparing an instrument: setting the measurement parameters of the stability analyzer;

(3) and (3) sample determination: detecting the sample obtained in the step (1) according to the detection step of a stability analyzer, and recording StdDev light transmittance data of the sample;

(4) analyzing comparison data: and (4) comparing the data of the StdDev light transmittance of the sample recorded in the step (3) with a stability judgment standard to obtain the precipitation amount of the water separated out of the clean label lactobacillus beverage in the shelf life.

The key point of the method for judging the stability of the lactobacillus beverage with the clean label is that the stability judgment standard in step S4 is as follows:

a. when the StdDev light transmittance function value is larger than 0.1, the stability of the clean label lactobacillus beverage is poor, the water precipitation amount of the product in shelf life is 3-5mm, and the precipitation amount is 1-2 mm;

b. when the StdDev light transmittance function value is more than 0.05 and less than 0.1, the stability of the clean label lactobacillus beverage is normal, the water precipitation amount of the product in shelf life is 1-3mm, and the precipitation amount is 0.5-1 mm;

c. when the StdDev light transmittance function value is more than 0.01 and less than 0.05, the stability of the clean label lactobacillus beverage is good, the water precipitation amount of the product in shelf life is 0-1mm, and the precipitation amount is 0 mm.

The working principle and the beneficial effects of the invention are as follows:

1. the principle for judging the stability of the clean lactobacillus beverage is that the StdDev light transmittance function value of a sample in a high-intensity centrifugation process is in corresponding relation with the precipitation amount of the precipitated water in the shelf life of the product.

2. The citrus fiber is a dietary fiber food raw material, and has the effects of delaying the absorption of saccharides and adjusting intestinal flora. According to the invention, the citrus fiber is used alone for the first time in the lactobacillus beverage without being compounded with other colloids to improve the stability of the product, so that the use of food additives is effectively avoided, the ingredients are simple and safe, and the confidence of consumers in the lactobacillus beverage is improved.

3. The preparation method of the clean lactobacillus beverage is simple, low-temperature long-term fermentation and special strain control are not needed, the industrial production requirement is effectively reduced, and the productivity is improved.

4. The method for judging the clean lactobacillus beverage is quick and efficient, can accurately judge the precipitation amount and the precipitation amount of the clean lactobacillus beverage in shelf life through the measured light transmittance change function value, can provide relative stability of different detection samples, enables workers to predict the stability condition of the product during market circulation, and facilitates regulation and control work of the product.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. The raw materials and equipment used in the present invention are commercially available and the water used in the present invention is purified water.