阅读说明：本技术 一种含醇发酵乳饮料的制备方法 (Preparation method of alcohol-containing fermented milk beverage ) 是由 伊日布斯 王康 刘彦敏 严金平 于 2019-11-26 设计创作，主要内容包括：本发明公开了一种含醇发酵乳饮料的制备方法,该方法通过乳酸菌发酵、乳酸菌和酵母菌共同发酵分别制备乳酸菌发酵酸乳和乳酸菌-酵母菌发酵乳,混合后制得含醇发酵乳饮料；本发明具有工艺简单、生产周期短、生产效率高和设备要求低等优点；所得的产品不仅含有奶啤的奶香味,风味怡人,口感醇厚,还含有益生菌的益生特性,增加了奶啤的保健作用,是一种健康的时尚饮品,具有很大的市场前景。(The invention discloses a method for preparing alcoholic fermented milk beverage, which comprises the steps of respectively preparing lactic acid bacteria fermented yogurt and lactic acid bacteria-yeast fermented milk by lactic acid bacteria fermentation and lactic acid bacteria and yeast co-fermentation, and mixing to obtain the alcoholic fermented milk beverage; the invention has the advantages of simple process, short production period, high production efficiency, low equipment requirement and the like; the obtained product not only has the milk fragrance of the milk beer, pleasant flavor and mellow taste, but also has the probiotic property of probiotics, increases the health-care effect of the milk beer, is a healthy fashionable drink, and has great market prospect.)

1. the preparation method of the alcoholic fermented milk beverage is characterized by comprising the following steps:

(1) adding sucrose into fresh milk or skimmed milk powder reconstituted milk, sterilizing, and fermenting with lactobacillus until curd to obtain lactobacillus fermented yogurt;

(2) adding fruit powder and sucrose into the mixed solution of skim whey powder and fresh milk or the mixed solution of skim whey powder and skim milk powder reconstituted milk, performing fermentation by using yeast and lactic acid bacteria after sterilization to obtain lactic acid bacteria-yeast fermented milk, and performing sterilization on the lactic acid bacteria-yeast fermented milk when the ethanol content in the lactic acid bacteria-yeast fermented milk reaches 1-14 g/L;

(3) and (3) mixing the lactobacillus fermented yogurt obtained in the step (1) with the lactobacillus-saccharomycete fermented milk obtained in the step (2) to obtain alcohol-containing fermented milk, wherein the ethanol content reaches 1-7g/L, carrying out high-pressure homogenization on the alcohol-containing fermented milk, and filling to obtain an alcohol-containing fermented milk beverage finished product, wherein the volume ratio of the lactobacillus fermented yogurt to the lactobacillus-saccharomycete fermented milk is 1:4-4: 1.

2. The method for producing an alcoholic fermented milk beverage according to claim 1, characterized in that: the skim milk powder reconstituted milk is prepared by adding 8-12g of skim milk powder into 100mL of water, and the adding amount of the sucrose in the step (1) is 2-8% of the mass of the fresh milk or the skim milk powder reconstituted milk.

3. The method for producing an alcoholic fermented milk beverage according to claim 1, characterized in that: the defatted whey powder solution is prepared by dissolving 2-8g of defatted whey powder in 100mL of water, wherein the volume ratio of fresh milk or defatted milk powder reconstituted milk to the mixed solution is 10-50%, the adding amount of fruit powder is 0.2-0.9% of the mixed solution, and the adding amount of sucrose is 4-8% of the mixed solution.

4. The method for producing an alcoholic fermented milk beverage according to claim 1, characterized in that: the lactobacillus is selected from Bifidobacterium, Bifidobacterium adolescentis, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus fermentum, Leuconostoc mesenteroides, and Lactobacillus gasseriOne or more of bacteria, Lactobacillus helveticus, Lactobacillus johnsonii, lactococcus lactis, Lactobacillus crispatus and Lactobacillus plantarum, the inoculation amount is 0.5-3% of the volume of the fresh milk, the skim milk powder reconstituted milk or the mixed solution, and the viable count of the seed culture solution of the lactobacillus is 10 ^6-9CFU/mL; the lactobacillus fermentation is carried out at 30-45 deg.C for 4-8 hr.

5. The method for producing an alcoholic fermented milk beverage according to claim 1, characterized in that: the yeast is one or more of Saccharomyces cerevisiae, Kluyveromyces lactis, wine yeast, cerevisiae Fermentum and Kluyveromyces marxianus mixed bacteria; the inoculation amount is 1-4% of the volume of the mixed solution, and the viable count of the seed culture solution of the yeast is 10 ^6-8CFU/mL; the co-fermentation with yeast and lactic acid bacteria is carried out at 30-45 deg.C.

6. The method for producing an alcoholic fermented milk beverage according to claim 1, characterized in that: the sterilization condition is that the treatment is carried out for 0.5-30min at 60-120 ℃.

7. The method for producing an alcoholic fermented milk beverage according to claim 1, characterized in that: the high-pressure homogenization is two-stage high-pressure homogenization, the temperature is 45-65 ℃, the first-stage homogenization pressure is 15-30 MPa, and the second-stage homogenization pressure is 3-5 MPa.

Technical Field

The invention relates to a production method of an alcohol-containing fermented milk beverage, and belongs to the field of deep processing of dairy products.

Background

Fermented milk is an ancient and young dairy product, regarded as a concentration of human historical development. Fermented milks can be classified into 3 major categories, namely, lactic acid fermented milks, yeast-lactic acid fermented milks and mold-lactic acid fermented milks, based on the species of the fermenting microorganism, the metabolite and the flavor and taste. At present, most of fermented milk products sold in China are lactic acid fermented milk. The yeast-lactic acid fermented milk is symbiotically fermented by lactic acid bacteria and yeast, and the metabolite of the lactic acid fermented milk has lactic acid, ethanol and obvious ethanol flavor, and is also called fermented milk wine or alcoholic fermented milk. Kefir (Kefir), koumis (Koumiss) and fermented milk products prepared by fermentation under agitation such as mugg (Airag) of the mongolian family are common. The fermented milk containing alcohol is prepared by inoculating lactobacillus and yeast or special granular leaven (such as kefir grain, snow lotus, etc.), and fermenting to obtain a low-alcohol milk beverage with milk flavor, mellow flavor, sour flavor, refreshing and pleasant mouthfeel, and good nutrition and health promotion effects. Due to the unique flavor, special nutritional value and a plurality of health care functions, the tea is deeply favored by consumers in many countries and regions, and has thousands of years of drinking history.

The alcoholic fermented milk is prepared by fermenting lactobacillus and yeast. The lactic acid bacteria are auxotrophic strains, have weak protein decomposition capacity, the saccharomycetes have strong protein decomposition capacity, and various amino acids generated by decomposition of the saccharomycetes can be used by the lactic acid bacteria; most of yeast can not decompose lactose, and lactic acid bacteria can decompose lactose to generate galactose, which is used as a carbon source for yeast. Most of lactic acid bacteria and yeast show a synergistic effect, and a metabolite complementary mechanism exists between the lactic acid bacteria and the yeast, namely, a substance produced by one kind of bacteria is metabolized by the other kind of bacteria, and the two kinds of bacteria supplement each other to produce various beneficial components and flavor substances in milk.

Whey is a major by-product of cheese manufacture, producing 9kg of whey per 1kg of cheese, at present, about 50% of the total production is discharged to waste water treatment plants or for animal feed, and only 10% of the remaining by-products are converted to Whey Protein Concentrate (WPC) and whey powder, which corresponds to skim milk from which casein is removed, whey protein, lactose, etc. are present in whey, with nutrients of 55% of the raw milk, wherein dry matter is about 6% to 8%, crude protein 1%, crude fat 0.3% to 0.4%, total sugar 3% to 5%, various minerals and water-soluble vitamins, etc. whey powder contains 10% or more of proteins including β -LG, α -LA, immunoglobulin, BSA, Bovine Lactoferrin (BLF) and lactoperoxidase, while whey powder contains about 70% of lactose, which provides a sufficient sugar source for microbial fermentation.

The existing method for producing the fermented milk containing alcohol mainly comprises the steps of sequentially fermenting lactic acid bacteria and saccharomycetes, and inactivating probiotics in the fermented milk at high temperature after the fermentation is finished; not only the production cycle is long and the production efficiency is low, but also the loss of the probiotic characteristics, flavor substances, beneficial components and the like of the final product is serious due to high-temperature inactivation.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides a production method of a novel alcohol-containing fermented milk beverage by utilizing whey powder and fresh milk or skim milk powder to restore milk fermentation. By utilizing the symbiotic fermentation characteristics of yeast and lactobacillus, lactobacillus fermented yogurt and lactobacillus-yeast fermented milk are respectively prepared by lactobacillus fermentation and lactobacillus and yeast co-fermentation, and are mixed to prepare the alcoholic fermented milk beverage, so that the fermentation period is shortened, the production cost is reduced, the flavor and the probiotic activity of the alcoholic fermented milk are improved, and the generation of functional substances is promoted.

The preparation method of the alcoholic fermented milk beverage of the invention is as follows:

(1) adding sucrose into fresh milk or skimmed milk powder reconstituted milk, sterilizing, and fermenting with lactobacillus until curd to obtain lactobacillus fermented yogurt;

the skim milk powder reconstituted milk is prepared by adding 8-12g of skim milk powder into 100mL of water, and the adding amount of the sucrose in the step (1) is 2-8% of the mass of the fresh milk or the skim milk powder reconstituted milk;

the lactobacillus is one or a mixture of more of bifidobacterium, bifidobacterium adolescentis, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus paracasei, lactobacillus casei, lactobacillus delbrueckii subspecies bulgaricus, lactobacillus fermentum, leuconostoc mesenteroides, lactobacillus gasseri, lactobacillus helveticus, lactobacillus johnsonii, lactococcus lactis, lactobacillus crispatus and lactobacillus plantarum, the inoculation amount is 0.5-3% of the volume of the fresh milk or the reconstituted milk of skim milk powder, and the viable count of the seed culture solution of the lactobacillus is 10 ^{6 -9}CFU/mL; the lactobacillus fermentation is carried out at 30-45 deg.C for 4-8 hr;

(2) adding fruit powder and sucrose into the mixed solution of skim whey powder and fresh milk or the mixed solution of skim whey powder and skim milk powder reconstituted milk, performing fermentation by using yeast and lactic acid bacteria after sterilization to obtain lactic acid bacteria-yeast fermented milk, and performing sterilization on the lactic acid bacteria-yeast fermented milk when the ethanol content in the lactic acid bacteria-yeast fermented milk reaches 1-14 g/L;

the skimmed milk powder reconstituted milk is prepared by adding 8-12g skimmed milk powder into 100mL water;

the skim whey powder solution is prepared by dissolving 2-8g of skim whey powder in each 100mL of water, wherein the fresh milk or the skim milk powder reconstituted milk accounts for 10-50% of the volume ratio of the mixed solution, the addition amount of the fruit powder accounts for 0.2-0.9% of the mass of the mixed solution, and the addition amount of the sucrose accounts for 4-8% of the mass of the mixed solution;

the lactobacillus is one or a mixture of more of bifidobacterium, bifidobacterium adolescentis, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus paracasei, lactobacillus casei, lactobacillus delbrueckii subspecies bulgaricus, lactobacillus fermentum, leuconostoc mesenteroides, lactobacillus gasseri, lactobacillus helveticus, lactobacillus johnsonii, lactococcus lactis, lactobacillus crispatus and lactobacillus plantarum, the inoculation amount is 0.5-3% of the volume of the mixture, and the viable count of the seed culture solution of the lactobacillus is 10 ^6-9CFU/mL；

The yeast is one or more of saccharomyces cerevisiae, Kluyveromyces lactis, wine yeast, beer yeast and Kluyveromyces marxianus mixed bacteria; the inoculation amount is 1-4% of the volume of the mixed solution, and the viable count of the seed culture solution of the yeast is 10 ^{6 -8}CFU/mL; the co-fermentation of yeast and lactic acid bacteria is carried out at 30-45 deg.C;

the sterilization condition is that the treatment is carried out for 0.5-30min at 60-120 ℃;

(3) and (3) mixing the lactobacillus fermented yogurt obtained in the step (1) with the lactobacillus-saccharomycete fermented milk obtained in the step (2) to obtain alcohol-containing fermented milk, wherein the ethanol content reaches 1-7g/L, carrying out high-pressure homogenization on the alcohol-containing fermented milk, and filling to obtain an alcohol-containing fermented milk beverage finished product, wherein the volume ratio of the lactobacillus fermented yogurt to the lactobacillus-saccharomycete fermented milk is 1:4-4: 1.

The high-pressure homogenization is two-section high-pressure homogenization, the temperature is 45-65 ℃, the first section homogenization pressure is 15-30 MPa, and the second section homogenization pressure is 3-5 MPa.

The strains used in the present invention are all conventional commercially available strains.

The invention has the advantages and positive effects that:

1. the invention adopts a step-by-step fermentation method, the production process is simple, and the production process is easy to control;

2. the invention adopts a partial inactivation method, not only retains the unique flavor, special nutritive value and a plurality of health care functions of the lactobacillus-yeast fermented milk beverage, but also has the unique probiotic characteristics of probiotics;

3. the skim whey powder is fermented to provide a new direction for the application of whey, so that the production cost is reduced;

4. the yeast and the lactobacillus are fermented together, so that the sensory effect and the physiological activity of the alcohol-containing fermented milk are improved.

Detailed Description

The present invention is further illustrated by the following examples, but the scope of the invention is not limited to the above-described examples.