阅读说明：本技术 一种清爽型乳酸菌风味饮料及其制备方法 (Refreshing lactobacillus flavored beverage and preparation method thereof ) 是由 张林松 于上富 田慧青 李军鹏 郝彦祯 丁娟 于 2020-06-09 设计创作，主要内容包括：一种清爽型乳酸菌风味饮料,按照质量百分比,所述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%、脱脂奶粉0.1-1%、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,所述发酵基料是由脱脂乳粉1-6%、浓缩乳清蛋白粉1-5%、白砂糖1-10%和余量的水混合溶解并接入嗜热链球菌和保加利亚乳杆菌发酵所得。本发明采用发酵基料来减少调配时发酵液带来的沉淀,同时使用一种新型的低粘度稳定剂——可溶性大豆多糖来保护蛋白质,且不增加产品的粘度,从而达到解决沉淀且口感清爽的目的。(The refreshing 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, 0.1-1% of skimmed milk powder, 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 fermentation base material is prepared by mixing and dissolving 1-6% of skimmed milk powder, 1-5% of concentrated whey protein powder, 1-10% of white granulated sugar and the balance of water, inoculating streptococcus thermophilus and lactobacillus bulgaricus for fermentation. The invention adopts the fermentation base material to reduce the precipitation caused by fermentation liquor during preparation, and simultaneously uses a novel low-viscosity stabilizer, namely soluble soybean polysaccharide to protect protein without increasing the viscosity of the product, thereby achieving the purposes of solving the precipitation and refreshing the taste.)

1. The refreshing 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, 0.1-1% of skimmed milk powder, 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 fermentation base material is prepared by mixing and dissolving 1-6% of skimmed milk powder, 1-5% of concentrated whey protein powder, 1-10% of white granulated sugar and the balance of water, inoculating streptococcus thermophilus and lactobacillus bulgaricus for fermentation.

2. The refreshing lactic acid bacteria flavored beverage according to claim 1, wherein the fermentation base is prepared by the method comprising: stirring skimmed milk powder, concentrated whey protein powder and white sugar with 60-70 deg.C hot water for 15min, dispersing and dissolving, standing at 45-55 deg.C for 30min for hydration, homogenizing at 200bar/60-65 deg.C, heating to 95 deg.C, maintaining for 5min for sterilization, cooling to 42 deg.C, inoculating Streptococcus thermophilus and Lactobacillus bulgaricus, fermenting at 42 deg.C, demulsifying after fermentation, homogenizing at 200bar, and cooling to 25 deg.C to obtain fermented base material.

3. The method of preparing a refreshing lactic acid bacteria flavored beverage according to any of claims 1 to 2, comprising the steps of:

s1, stirring the skimmed milk powder with hot water of 60-70 deg.C for 15min, dispersing and dissolving completely, standing at 45-55 deg.C for hydration for 30min, homogenizing at 200bar/60-66 deg.C, and cooling to below 25 deg.C to obtain solution A;

s2, 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 B for later use;

s3, fully dissolving citric acid, lactic acid and sodium citrate with normal-temperature water, and cooling to below 20 ℃ to obtain a solution C for later use;

s4, mixing the solution A obtained in the step S1 with the solution B obtained in the step S2, uniformly stirring, and slowly and sequentially adding the fermentation base material and the solution C obtained in the step S3 under the stirring state to obtain a feed liquid for later use;

s5, precisely fixing the volume of the feed liquid obtained in the step S4, 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 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. However, protein in dairy products, especially casein, is fermented to cause protein denaturation and precipitation, the protein denaturation is particularly obvious after the products are sterilized and heated at the later stage, the appearance and the taste of the products are seriously influenced, and thickeners with high viscosity such as sodium carboxymethylcellulose, xanthan gum, agar and the like are mostly adopted in the market to improve the viscosity of the products so as to achieve the purpose of reducing the precipitation, so that the taste of the products is not fresh and the flavor release is influenced. Therefore, it is required to develop a beverage having a refreshing taste while containing a lactic acid bacteria fermented ingredient.

Disclosure of Invention

In order to solve the above problems, the present invention provides a refreshing lactobacillus-flavored beverage and a preparation method thereof, wherein a fermentation base material is used to reduce the precipitation caused by fermentation liquid during blending, and a novel low viscosity stabilizer, namely soluble soybean polysaccharide, is used to protect protein without increasing the viscosity of the product, so as to achieve the purposes of solving the precipitation and refreshing the taste.

The technical scheme adopted by the invention to solve the problems is as follows: the refreshing 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, 0.1-1% of skimmed milk powder, 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 fermentation base material is prepared by mixing and dissolving 1-6% of skimmed milk powder, 1-5% of concentrated whey protein powder, 1-10% of white granulated sugar and the balance of water, inoculating streptococcus thermophilus and lactobacillus bulgaricus for fermentation.

Preferably, the preparation method of the fermentation base material comprises the following steps: stirring skimmed milk powder, concentrated whey protein powder and white sugar with 60-70 deg.C hot water for 15min, dispersing and dissolving, standing at 45-55 deg.C for 30min for hydration, homogenizing at 200bar/60-65 deg.C, heating to 95 deg.C, maintaining for 5min for sterilization, cooling to 42 deg.C, inoculating Streptococcus thermophilus and Lactobacillus bulgaricus, fermenting at 42 deg.C, demulsifying after fermentation, homogenizing at 200bar, and cooling to 25 deg.C to obtain fermented base material.

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

s1, stirring the skimmed milk powder with hot water of 60-70 deg.C for 15min, dispersing and dissolving completely, standing at 45-55 deg.C for hydration for 30min, homogenizing at 200bar/60-66 deg.C, and cooling to below 25 deg.C to obtain solution A;

s2, 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 B for later use;

s3, fully dissolving citric acid, lactic acid and sodium citrate with normal-temperature water, and cooling to below 20 ℃ to obtain a solution C for later use;

s4, mixing the solution A obtained in the step S1 with the solution B obtained in the step S2, uniformly stirring, and slowly and sequentially adding the fermentation base material and the solution C obtained in the step S3 under the stirring state to obtain a feed liquid for later use;

s5, precisely fixing the volume of the feed liquid obtained in the step S4, 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:

according to the refreshing lactobacillus flavored beverage and the preparation method thereof, on one hand, the fermentation base material obtained by fermenting the skim milk powder, the concentrated whey protein powder and the white granulated sugar is added as an additive, so that the precipitation caused by fermentation liquor during blending can be reduced, and high-viscosity thickeners such as sodium carboxymethyl cellulose, xanthan gum, agar and the like are not added, so that the refreshing taste of the product is ensured; on the other hand, the soluble soybean polysaccharide is adsorbed on the surface of casein through electrostatic action by adding a low-viscosity stabilizer, 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, 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.