阅读说明：本技术 一种清爽型褐色乳酸菌风味饮料及其制备方法 (Refreshing brown lactobacillus flavored beverage and preparation method thereof ) 是由 张林松 田慧青 于上富 郝彦祯 丁娟 于 2020-06-09 设计创作，主要内容包括：一种清爽型褐色乳酸菌风味饮料,按照质量百分比,所述褐色乳酸菌风味饮料由以下原料组成：白砂糖2-10%、果葡糖浆2-10%、褐变基料1-10%、发酵基料0.1-1%、可溶性大豆多糖0.2-1%、柠檬酸0.1-0.3%、乳酸0.1-0.3%、柠檬酸钠0.02-0.2%和香精0.02-0.2%,余量为水,其中,所述褐变基料是由脱脂乳粉1-6%、浓缩乳清蛋白粉1-5%、白砂糖1-10%和余量的水通过美拉德反应褐变所得,所述发酵基料是在褐变基料的基础上接入嗜热链球菌、保加利亚乳杆菌发酵所得。本发明将褐变原液一部分制成褐变基料,一部分制成发酵基料,两者搭配使用,不需额外添加色素,既能保证产品的褐色色泽,又能保证稳定性,添加可溶性大豆多糖以保护蛋白质,不增加产品粘度,从而达到解决沉淀且口感清爽的效果。(The refreshing brown lactobacillus flavored beverage comprises the following raw materials in percentage by mass: 2-10% of white granulated sugar, 2-10% of high fructose corn syrup, 1-10% of browning base material, 0.1-1% of fermentation base material, 0.2-1% of soluble soybean polysaccharide, 0.1-0.3% of citric acid, 0.1-0.3% of lactic acid, 0.02-0.2% of sodium citrate, 0.02-0.2% of essence and the balance of water, wherein the browning base material is obtained by performing Maillard reaction on 1-6% of skim milk powder, 1-5% of concentrated whey protein powder, 1-10% of white granulated sugar and the balance of water, and the fermentation base material is obtained by inoculating streptococcus thermophilus and lactobacillus bulgaricus on the basis of the browning base material and performing fermentation. According to the invention, one part of the browning stock solution is prepared into the browning base material, and the other part of the browning stock solution is prepared into the fermentation base material, the browning base material and the fermentation base material are matched for use, no pigment is additionally added, the brown color and luster of the product can be ensured, the stability can be ensured, the soluble soybean polysaccharide is added to protect the protein, the viscosity of the product is not increased, and thus the effects of solving the problem of precipitation and refreshing taste are achieved.)

1. The refreshing brown lactobacillus flavored beverage is characterized by comprising the following raw materials in percentage by mass: 2-10% of white granulated sugar, 2-10% of high fructose corn syrup, 1-10% of browning base material, 0.1-1% of fermentation base material, 0.2-1% of soluble soybean polysaccharide, 0.1-0.3% of citric acid, 0.1-0.3% of lactic acid, 0.02-0.2% of sodium citrate, 0.02-0.2% of essence and the balance of water, wherein the browning base material is obtained by performing Maillard reaction on 1-6% of skim milk powder, 1-5% of concentrated whey protein powder, 1-10% of white granulated sugar and the balance of water, and the fermentation base material is obtained by inoculating streptococcus thermophilus and lactobacillus bulgaricus on the basis of the browning base material and performing fermentation.

2. The refreshing brown lactic acid bacteria flavored beverage according to claim 1, wherein the browning base is prepared by the following method: stirring skimmed milk powder, concentrated whey protein powder and white granulated sugar with hot water of 60-70 ℃ for 15min, fully dispersing and dissolving, standing and hydrating at 45-55 ℃ for 30min, homogenizing at 200bar/60-65 ℃, reacting at 80-110 ℃ for 60-180 min to perform Maillard reaction browning, obtaining a browning stock solution after the browning is finished, and cooling the browning stock solution to below 25 ℃ to obtain a browning base material.

3. The refreshing brown lactic acid bacteria flavored beverage according to claim 1, wherein the fermentation base is prepared by the following method: stirring skimmed milk powder, concentrated whey protein powder and white granulated sugar with hot water of 60-70 ℃ for 15min, fully dispersing and dissolving, standing and hydrating at 45-55 ℃ for 30min, homogenizing at 200bar/60-65 ℃, reacting at 80-110 ℃ for 60-180 min to perform Maillard reaction browning, obtaining a browning stock solution after the browning is completed, cooling the browning stock solution to 42 ℃, inoculating streptococcus thermophilus and lactobacillus bulgaricus, fermenting at 36-43 ℃ for 5-72h, demulsifying after the fermentation is completed, homogenizing at 200bar, and cooling to 25 ℃ to obtain a fermentation base material.

4. The method of preparing a refreshing brown lactic acid bacteria flavored beverage according to any of claims 1 to 3, comprising the steps of:

s1, dry-mixing white granulated sugar and soluble soybean polysaccharide, adding into hot water of 60-70 ℃, stirring for 20min, fully dispersing and dissolving, and cooling to below 25 ℃ to obtain a solution A for later use;

s2, fully dissolving citric acid, lactic acid and sodium citrate with normal-temperature water, and cooling to below 20 ℃ to obtain a solution B for later use;

s3, pouring the cooled browning base material into the solution A obtained in the step S1 under the stirring state, uniformly stirring, and slowly and sequentially adding the fermentation base material and the solution B obtained in the step S2 under the stirring state to obtain a feed liquid for later use;

s4, precisely fixing the volume of the feed liquid obtained in the step S3, adding essence, homogenizing at 200bar/60-65 ℃, carrying out UHT sterilization at 105 ℃ for 115 ℃/10-15S, and carrying out aseptic filling at 25-30 ℃ to obtain the finished product.

Technical Field

The invention relates to the technical field of dairy products, in particular to a refreshing brown lactobacillus flavored beverage and a preparation method thereof.

Background

With the improvement of living standards of people and the development of dairy beverage industry, the requirements of consumers on dairy beverages are higher and higher, products with fresh mouthfeel and delicious health are more and more favored, and dairy beverages containing dairy products are always popular with consumers. After the dairy product is fermented by the lactic acid bacteria, the lactose is decomposed, the protein is decomposed into smaller peptides, amino acids and other substances, the absorption by a human body is facilitated, the substances such as organic acid and the like generated after the fermentation of the lactic acid bacteria and the lactic acid bacteria enter the intestinal tract of the human body, harmful bacteria in the intestinal tract can be effectively inhibited, the microecological balance of the intestinal tract is adjusted, and meanwhile, a special fermentation flavor is generated in the fermentation process, so that the dairy product is popular with consumers. Particularly, with the popularity of various products of entertainment in recent years, the lactic acid bacteria product with brown fermentation flavor is durable in the market due to the unique flavor.

The brown color is generated by Maillard reaction browning of protein and reducing glucose in milk at high temperature, but the protein in the dairy product is sensitive to heat and acid, and is easy to cause protein denaturation. Partial protein can be heated and denatured in the browning process, so that the later-stage product is precipitated, protein in milk, especially casein, can also be subjected to protein denaturation and precipitation in the fermentation process, sterilization and heating in the later stage of the product are particularly obvious, the appearance and the taste of the product are seriously influenced, high-viscosity thickening agents such as sodium carboxymethylcellulose, xanthan gum and agar are mostly adopted in the market to improve the viscosity of the product, so that the aim of reducing the precipitation is fulfilled, the taste of the product is not fresh, and the flavor release is influenced.

The reason why the low-protein refreshing brown lactobacillus flavor product is not available in the market is that the browned feed liquid is completely used for fermentation to form brown fermentation liquid, and the brown fermentation liquid is diluted during blending, so that the stability is poor, the product color is lighter if the brown fermentation liquid is reduced, and the color is adjusted only by artificially adding a pigment, so that the refreshing brown lactobacillus flavor beverage without the pigment needs to be developed.

Disclosure of Invention

In order to solve the problems, the invention aims to provide a refreshing brown lactobacillus flavored beverage and a preparation method thereof.

The technical scheme adopted by the invention to solve the problems is as follows: the refreshing brown lactobacillus flavored beverage comprises the following raw materials in percentage by mass: 2-10% of white granulated sugar, 2-10% of high fructose corn syrup, 1-10% of browning base material, 0.1-1% of fermentation base material, 0.2-1% of soluble soybean polysaccharide, 0.1-0.3% of citric acid, 0.1-0.3% of lactic acid, 0.02-0.2% of sodium citrate, 0.02-0.2% of essence and the balance of water, wherein the browning base material is obtained by performing Maillard reaction on 1-6% of skim milk powder, 1-5% of concentrated whey protein powder, 1-10% of white granulated sugar and the balance of water, and the fermentation base material is obtained by inoculating streptococcus thermophilus and lactobacillus bulgaricus on the basis of the browning base material and performing fermentation.

Preferably, the preparation method of the browning base material comprises the following steps: stirring skimmed milk powder, concentrated whey protein powder and white granulated sugar with hot water of 60-70 ℃ for 15min, fully dispersing and dissolving, standing and hydrating at 45-55 ℃ for 30min, homogenizing at 200bar/60-65 ℃, reacting at 80-110 ℃ for 60-180 min to perform Maillard reaction browning, obtaining a browning stock solution after the browning is finished, and cooling the browning stock solution to below 25 ℃ to obtain a browning base material.

Preferably, the preparation method of the fermentation base material comprises the following steps: stirring skimmed milk powder, concentrated whey protein powder and white granulated sugar with hot water of 60-70 ℃ for 15min, fully dispersing and dissolving, standing and hydrating at 45-55 ℃ for 30min, homogenizing at 200bar/60-65 ℃, reacting at 80-110 ℃ for 60-180 min to perform Maillard reaction browning, obtaining a browning stock solution after the browning is completed, cooling the browning stock solution to 42 ℃, inoculating streptococcus thermophilus and lactobacillus bulgaricus, fermenting at 36-43 ℃ for 5-72h, demulsifying after the fermentation is completed, homogenizing at 200bar, and cooling to 25 ℃ to obtain a fermentation base material.

A preparation method of a refreshing brown lactobacillus flavored beverage comprises the following steps:

s1, dry-mixing white granulated sugar and soluble soybean polysaccharide, adding into hot water of 60-70 ℃, stirring for 20min, fully dispersing and dissolving, and cooling to below 25 ℃ to obtain a solution A for later use;

s2, fully dissolving citric acid, lactic acid and sodium citrate with normal-temperature water, and cooling to below 20 ℃ to obtain a solution B for later use;

s3, pouring the cooled browning base material into the solution A obtained in the step S1 under the stirring state, uniformly stirring, and slowly and sequentially adding the fermentation base material and the solution B obtained in the step S2 under the stirring state to obtain a feed liquid for later use;

s4, precisely fixing the volume of the feed liquid obtained in the step S3, adding essence, homogenizing at 200bar/60-65 ℃, carrying out UHT sterilization at 105 ℃ for 115 ℃/10-15S, and carrying out aseptic filling at 25-30 ℃ to obtain the finished product.

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

firstly, according to the refreshing brown lactobacillus flavored beverage and the preparation method thereof, skim milk powder, concentrated whey protein powder and white granulated sugar are selected as raw materials to carry out Maillard reaction browning, the prepared browning stock solution is divided into two parts to be used, one part forms a browning base material after being cooled, the other part forms a fermentation base material through further fermentation, the browning base material and the fermentation base material are matched and added and matched for use, so that the brown color of the product can be ensured, the stability of the product can be ensured, the method is completely different from the method of using the browning stock solution to be fermented to form brown fermentation liquor in the prior art, the problem that the existing brown lactobacillus is poor in stability or insufficient in color is perfectly solved, and no pigment is required to be additionally added.

Secondly, according to the refreshing brown lactobacillus flavored beverage and the preparation method thereof, the prepared fermentation base material can reduce the precipitation caused by fermentation liquor during preparation, and high-viscosity thickening agents such as sodium carboxymethylcellulose, xanthan gum, agar and the like are not added, so that the refreshing taste of the product is ensured.

Thirdly, according to the refreshing brown lactobacillus-flavored beverage and the preparation method thereof, the low-viscosity stabilizer is added, namely the soluble soybean polysaccharide, the soluble soybean polysaccharide is 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 effect of stabilizing the casein is achieved, the protein in the product is protected, the viscosity of the product is not increased, and the refreshing taste of the product is further ensured.

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.