阅读说明：本技术 一种杀菌型乳酸菌饮料稳定剂、乳酸菌饮料及其制备方法 (Sterilization type lactobacillus beverage stabilizer, lactobacillus beverage and preparation method thereof ) 是由 于上富 田慧青 张林松 程学稳 丁娟 郝彦祯 于 2020-06-09 设计创作，主要内容包括：一种杀菌型乳酸菌饮料稳定剂,所述稳定剂是由可溶性大豆多糖和羟甲基纤维素钠按照(1-3)：(4-8)的质量比均匀混合而成。一种杀菌型乳酸菌饮料,按照重量份数,所述杀菌型乳酸菌饮料由如下原料组成：脱脂乳粉120-140份、全脂乳粉15-25份、葡萄糖50-70份、白砂糖110-130份、稳定剂6-10份、酸味剂0.5-1.5份、缓冲盐1-3份、香精0.1-0.5份,其中,所述稳定剂是由羧甲基纤维素钠和可溶性大豆多糖按照5:(2-3)的质量比混合而成。本发明制备出的杀菌型乳酸菌饮料不会出现沉淀和析水问题,且口感清爽、酸甜可口。(A sterilization type lactobacillus beverage stabilizer is prepared from soluble soybean polysaccharide and sodium carboxymethyl cellulose according to the weight ratio of (1-3): (4-8) by mass ratio. The sterilizing type lactobacillus beverage comprises the following raw materials in parts by weight: 120-140 parts of defatted milk powder, 15-25 parts of full cream milk powder, 50-70 parts of glucose, 110-130 parts of white granulated sugar, 6-10 parts of stabilizer, 0.5-1.5 parts of sour agent, 1-3 parts of buffer salt and 0.1-0.5 part of essence, wherein the stabilizer is formed by mixing sodium carboxymethylcellulose and soluble soybean polysaccharide according to the mass ratio of 5 (2-3). The sterilization type lactobacillus beverage prepared by the invention has no problems of precipitation and water separation, and has fresh and cool mouthfeel and is sour, sweet and delicious.)

1. A sterilization type lactobacillus beverage stabilizer is characterized in that: the stabilizer is prepared from soluble soybean polysaccharide and sodium carboxymethyl cellulose according to the proportion of (1-3): (4-8) by mass ratio.

2. The stabilizer for a sterilized lactic acid bacteria beverage according to claim 1, wherein: the sodium carboxymethyl cellulose is prepared from sodium carboxymethyl cellulose contained in a sodium carboxymethyl cellulose solution with the mass fraction of 1% and the viscosity of 800cp and sodium carboxymethyl cellulose contained in a sodium carboxymethyl cellulose solution with the mass fraction of 2% and the viscosity of 200cp according to the formula (2-4): (2-4) in a mass ratio.

3. The sterilizing type lactobacillus beverage is characterized by comprising the following raw materials in parts by weight: 120-140 parts of defatted milk powder, 15-25 parts of full cream milk powder, 50-70 parts of glucose, 110-130 parts of white granulated sugar, 6-10 parts of stabilizer, 0.5-1.5 parts of sour agent, 1-3 parts of buffer salt and 0.1-0.5 part of essence, wherein the stabilizer is formed by mixing sodium carboxymethylcellulose and soluble soybean polysaccharide according to the mass ratio of 5 (2-3).

4. The sterilized lactic acid bacteria beverage according to claim 3, wherein: the sour agent is one or more of citric acid, lactic acid and malic acid.

5. The sterilized lactic acid bacteria beverage according to claim 3, wherein: the buffer salt is one or more of sodium citrate, sodium tripolyphosphate and sodium hexametaphosphate.

6. The method for preparing a sterilized lactic acid bacteria beverage according to any of claims 3 to 5, comprising the steps of:

s1, uniformly mixing the skim milk powder, the whole milk powder and the glucose, completely dissolving the mixture by soft water at 60 ℃, standing the mixture for 30min at 55 ℃, preheating the mixture to 65 ℃, homogenizing the mixture once under 20MPa, and fixing the volume to obtain a solution A;

s2, heating the solution A to 95 ℃, preserving heat for 2.5-3h, cooling to 37 ℃, inoculating lactobacillus paracasei, fermenting for 72h, demulsifying, cooling to 10 ℃, and homogenizing under 18MPa to obtain fermentation liquor;

s3, fully dissolving white sugar, sodium carboxymethylcellulose and soluble soybean polysaccharide with purified water of 65 ℃ to obtain a solution B;

s4, adding the fermentation liquor into the solution B, then sequentially adding an acid agent and buffer salt, and adjusting the pH and the acidity to obtain a feed liquid;

s5, adding the essence into the feed liquid, uniformly stirring, fixing the volume, homogenizing for one time under 20MPa, and filling into bottles;

and S6, sterilizing at 85 ℃/25min, and cooling to room temperature to obtain the product.

7. The method for preparing a sterilized lactic acid bacteria beverage according to claim 6, wherein: in the S1, the using amount of the soft water is 5 times of the total weight of the skim milk powder and the whole milk powder.

8. The method for preparing a sterilized lactic acid bacteria beverage according to claim 6, wherein: in the S2, the acidity at the end of fermentation was 220 ℃ T, and the pH was 3.70.

9. The method for preparing a sterilized lactic acid bacteria beverage according to claim 6, wherein: and in the S4, the pH value of the blending liquid is adjusted to 4.0-4.2, and the acidity is adjusted to 55-58 DEG T.

Technical Field

The invention relates to the technical field of dairy product processing, in particular to a sterilization type lactobacillus beverage stabilizer, a lactobacillus beverage and a preparation method.

Background

The lactobacillus beverage is an acidic product prepared by adding water, white sugar, other raw materials, an acidity regulator, buffer salt and the like into a sour milk base material prepared by fermenting lactobacillus, wherein the protein content in the product is not lower than 0.7g/100g or 100 ml. Depending on whether or not it is sterilized, there are sterilized and non-sterilized lactic acid bacteria beverages. The products generally seek the characteristics of sweet and sour taste and fresh mouthfeel. According to the fact that whether the product is subjected to browning or color mixing treatment or not, the product is divided into brown lactobacillus beverages, namely common brown beverages. The common lactobacillus beverage is obtained without browning.

The unsterilized lactobacillus beverage has short shelf life and low-temperature storage, and the problems of precipitation and water separation of the product are not obvious. And sterilization type lactic acid bacteria beverage, because mostly be in selling under normal atmospheric temperature environment, place for a long time, the product bottom often has the round to deposit and appears, and the top also can produce the water-milk separation, has one section to separate out water and appears, and this type of problem seems to be especially outstanding, influences the sale, brings not good experience for the consumer.

Disclosure of Invention

In order to solve the problems of precipitation and water separation of the sterilization type lactobacillus beverage, one of the purposes of the invention is to provide a sterilization type lactobacillus beverage stabilizer which can effectively solve the problems; the invention also provides a sterilization type lactobacillus beverage and a preparation method thereof, and the prepared sterilization type lactobacillus beverage does not have the problems of precipitation and water separation, and has fresh and cool mouthfeel and is sour, sweet and delicious.

The technical scheme adopted by the invention to solve the problems is as follows: a sterilization type lactobacillus beverage stabilizer is prepared from soluble soybean polysaccharide and sodium carboxymethyl cellulose according to the weight ratio of (1-3): (4-8) by mass ratio.

Preferably, the carboxymethyl cellulose sodium is prepared from the carboxymethyl cellulose sodium contained in a carboxymethyl cellulose sodium solution with the mass fraction of 1% and the viscosity of 800cp and the carboxymethyl cellulose sodium contained in a carboxymethyl cellulose sodium solution with the mass fraction of 2% and the viscosity of 200cp according to the following formula (2-4): (2-4) in a mass ratio.

The sterilizing type lactobacillus beverage comprises the following raw materials in parts by weight: 120-140 parts of defatted milk powder, 15-25 parts of full cream milk powder, 50-70 parts of glucose, 110-130 parts of white granulated sugar, 6-10 parts of stabilizer, 0.5-1.5 parts of sour agent, 1-3 parts of buffer salt and 0.1-0.5 part of essence, wherein the stabilizer is formed by mixing sodium carboxymethylcellulose and soluble soybean polysaccharide according to the mass ratio of 5 (2-3).

Preferably, the sour agent is one or more of citric acid, lactic acid and malic acid.

Preferably, the buffer salt is one or more of sodium citrate, sodium tripolyphosphate and sodium hexametaphosphate.

A preparation method of a sterilization type lactobacillus beverage comprises the following steps:

s1, uniformly mixing the skim milk powder, the whole milk powder and the glucose, completely dissolving the mixture by soft water at 60 ℃, standing the mixture for 30min at 55 ℃, preheating the mixture to 65 ℃, homogenizing the mixture once under 20MPa, and fixing the volume to obtain a solution A;

s2, heating the solution A to 95 ℃, preserving heat for 2.5-3h, cooling to 37 ℃, inoculating lactobacillus paracasei, fermenting for 72h, demulsifying, cooling to 10 ℃, and homogenizing under 18MPa to obtain fermentation liquor;

s3, fully dissolving white sugar, sodium carboxymethylcellulose and soluble soybean polysaccharide with purified water of 65 ℃ to obtain a solution B;

s4, adding the fermentation liquor into the solution B, then sequentially adding an acid agent and buffer salt, and adjusting the pH and the acidity to obtain a feed liquid;

s5, adding the essence into the feed liquid, uniformly stirring, fixing the volume, homogenizing for one time under 20MPa, and filling into bottles;

and S6, sterilizing at 85 ℃/25min, and cooling to room temperature to obtain the product.

Preferably, in S1, the amount of soft water is 5 times the total weight of the skim milk powder and the whole milk powder.

Preferably, in the S2, the fermentation end point acidity is 220 ℃ T, and the pH value is 3.70.

Preferably, in the S4, the pH value of the blending liquid is adjusted to 4.0-4.2, and the acidity is adjusted to 55-58 DEG T.

Compared with the prior art, the invention has the following beneficial effects:

according to the sterilization type lactobacillus beverage stabilizer, the soluble soybean polysaccharide and the sodium hydroxymethyl cellulose are used as the stabilizer, the soluble soybean polysaccharide can be adsorbed on the surface of casein through electrostatic action, and an adsorption thick layer is formed on a neutral sugar side chain to generate a steric hindrance effect, so that the casein is stabilized, and after the protein in the product is protected to be added into the sterilization type lactobacillus beverage, the problems of precipitation and water separation of the sterilization type lactobacillus beverage can be effectively solved.

Detailed Description

The invention will be further explained by means of specific embodiments, however, it should be understood that the invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.