阅读说明：本技术 一种乳酸菌饮料稳定剂、乳酸菌饮料及其制备方法 (Lactobacillus beverage stabilizer, lactobacillus beverage and preparation method thereof ) 是由 于上富 张林松 田慧青 程学稳 郝彦祯 丁娟 于 2020-06-09 设计创作，主要内容包括：一种乳酸菌饮料稳定剂,所述稳定剂是由大豆膳食纤维、可溶性大豆多糖和果胶按照(1-2)：(2-3)：(1-3)的重量比均匀混合而成。一种乳酸菌饮料,按照重量份数,所述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4-6份、柠檬酸0.5-1.5份、柠檬酸钠1-2份、香精0.1-0.5份,其中,所述稳定剂是由大豆膳食纤维、可溶性大豆多糖和果胶按照(1-2)：(2-3)：(1-3)的重量比均匀混合而成。本发明制备出的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 stabilizer for lactobacillus beverage is prepared from soybean dietary fiber, soluble soybean polysaccharide and pectin according to the ratio of (1-2): (2-3): (1-3) by weight ratio. The lactobacillus beverage comprises the following raw materials in parts by weight: 120-140 parts of defatted milk powder, 15-25 parts of full-fat milk powder, 50-70 parts of glucose, 110-130 parts of white granulated sugar, 4-6 parts of stabilizer, 0.5-1.5 parts of citric acid, 1-2 parts of sodium citrate and 0.1-0.5 part of essence, wherein the stabilizer is prepared from soybean dietary fiber, soluble soybean polysaccharide and pectin according to the weight ratio of (1-2): (2-3): (1-3) by weight ratio. The lactobacillus beverage prepared by the invention has no precipitation and water separation problems, and has fresh and cool mouthfeel and is sour, sweet and delicious.)

1. A stabilizer for lactic acid bacteria beverage, which is characterized in that: the stabilizer is prepared from soybean dietary fiber, soluble soybean polysaccharide and pectin according to the ratio of (1-2): (2-3): (1-3) by weight ratio.

2. The lactic acid bacteria beverage stabilizer according to claim 1, characterized in that: the pectin is high-ester pectin with an esterification degree of more than 75%.

3. The 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-fat milk powder, 50-70 parts of glucose, 110-130 parts of white granulated sugar, 4-6 parts of stabilizer, 0.5-1.5 parts of citric acid, 1-2 parts of sodium citrate and 0.1-0.5 part of essence, wherein the stabilizer is prepared from soybean dietary fiber, soluble soybean polysaccharide and pectin according to the weight ratio of (1-2): (2-3): (1-3) by weight ratio.

4. A lactic acid bacteria beverage according to claim 3, characterized in that: the stabilizer is prepared from soybean dietary fiber, soluble soybean polysaccharide and pectin according to the weight ratio of 1: 2: 2, and the components are uniformly mixed.

5. A method of preparing a lactic acid bacteria beverage according to any of claims 3-4, 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, pectin, soluble soybean polysaccharide and soybean dietary fiber with 65 deg.C purified water, and shearing with high speed shearing machine for 5min to obtain solution B;

s4, adding the fermentation liquor into the solution B, then sequentially adding citric acid and sodium citrate, and adjusting pH and 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.

6. The method for preparing a lactic acid bacterium beverage according to claim 5, 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.

7. The method for preparing a lactic acid bacterium beverage according to claim 5, wherein: in the S2, the acidity at the end of fermentation was 220 ℃ T, and the pH was 3.70.

8. The method for preparing a lactic acid bacterium beverage according to claim 5, 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.

9. The method for preparing a lactic acid bacterium beverage according to claim 5, wherein: in the S3, the dosage of the soft water is 4 times of the weight of the white sugar.

Technical Field

The invention relates to the technical field of dairy product processing, in particular to a lactic acid bacteria beverage stabilizer, a lactic acid bacteria beverage and a preparation method thereof.

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. The sterilization type lactobacillus beverage is sold under the normal temperature environment mostly and placed for a long time, the bottom of the product is often deposited by one circle, the top of the product can also generate water-milk separation, and one section of separated water appears.

Disclosure of Invention

In order to solve the problems of precipitation and water separation of the lactobacillus beverage, one of the purposes of the invention is to provide a lactobacillus beverage stabilizer which can effectively solve the problems; the invention also provides a lactobacillus beverage and a preparation method thereof, and the prepared lactobacillus beverage has no precipitation and water separation problems, 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 stabilizer for lactobacillus beverage is prepared from soybean dietary fiber, soluble soybean polysaccharide and pectin according to the ratio of (1-2): (2-3): (1-3) by weight ratio.

Preferably, the pectin is a high ester pectin having a degree of esterification greater than 75%.

The lactobacillus beverage comprises the following raw materials in parts by weight: 120-140 parts of defatted milk powder, 15-25 parts of full-fat milk powder, 50-70 parts of glucose, 110-130 parts of white granulated sugar, 4-6 parts of stabilizer, 0.5-1.5 parts of citric acid, 1-2 parts of sodium citrate and 0.1-0.5 part of essence, wherein the stabilizer is prepared from soybean dietary fiber, soluble soybean polysaccharide and pectin according to the weight ratio of (1-2): (2-3): (1-3) by weight ratio.

Preferably, the stabilizer is prepared from soybean dietary fiber, soluble soybean polysaccharide and pectin according to the ratio of 1: 2: 2, and the components are uniformly mixed.

A preparation method of a 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, pectin, soluble soybean polysaccharide and soybean dietary fiber in 65 deg.C soft water, and shearing with high speed shearing machine for 5min to obtain solution B;

s4, adding the fermentation liquor into the solution B, then sequentially adding citric acid and sodium citrate, and adjusting pH and 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.

Preferably, in S3, the amount of soft water is 4 times the weight of white sugar.

The soluble soybean polysaccharide can be adsorbed on the surface of casein through electrostatic action, and forms an adsorption thick layer on a neutral sugar side chain to generate steric hindrance, so that the effect of stabilizing the casein is achieved, and the protein in the product is protected.

The soybean dietary fiber is extracted from the bean dregs which are byproducts of soybeans through the processes of purification, separation, drying, crushing and the like, and is natural insoluble dietary fiber. Can absorb water, suspend and stabilize thickening action, and can reduce the sediment at the bottom of the product in the shelf life of the product.

The pectin is colloid from hydrophilic plant source, and has esterification degree different from high-ester pectin and low-ester pectin, and the high-ester pectin with esterification degree greater than 75% is selected.

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

according to the lactobacillus beverage stabilizer, the soybean dietary fibers, the soluble soybean polysaccharides and the pectin are used as the stabilizer, the problems of precipitation and water separation of the sterilization type lactobacillus beverage can be effectively solved, the sterilization type lactobacillus beverage produced by adding the stabilizer does not have precipitation at the bottom and water-milk separation at the top after being placed for a long time, and is fresh and cool in taste and delicious in sour and sweet.

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.