阅读说明：本技术 一种清爽型紫苏酸乳清饮料及其制作方法 (Refreshing perilla frutescens acid whey beverage and preparation method thereof ) 是由 乔健敏 郑伟 王晓冬 康连和 张园园 李星云 纳钦 王德宝 王莉梅 乌云达来 于 2020-06-16 设计创作，主要内容包括：本发明涉及一种清爽型紫苏酸乳清饮料,组分含量质量百分比如下：酸乳清60-70％,紫苏汁提取液7-9％,发酵剂0.08-0.1％,稳定剂0.2-0.3％,白砂糖6-8％,柠檬酸0.06-0.08％,余量为纯净水。本发明将酸乳清进行了二次发酵,改善了酸乳清的粘稠质感,制备的乳酸清饮料通过发酵可以有效掩盖酸乳清自身不愉快的酸味,同时改善酸乳清的粘稠质感,保留酸乳清的乳香并且可以保持酸乳清的营养成分,同时加入紫苏汁,兼具了酸乳清的营养价值,又具备紫苏的保健功效。(The invention relates to a refreshing perilla acid whey beverage, which comprises the following components in percentage by mass: 60-70% of acid whey, 7-9% of perilla juice extracting solution, 0.08-0.1% of leavening agent, 0.2-0.3% of stabilizing agent, 6-8% of white granulated sugar, 0.06-0.08% of citric acid and the balance of purified water. The invention carries out secondary fermentation on the acid whey, improves the viscous texture of the acid whey, can effectively cover the unpleasant sour taste of the acid whey by fermentation of the prepared acid whey beverage, improves the viscous texture of the acid whey, keeps the frankincense of the acid whey and can keep the nutritional ingredients of the acid whey, and simultaneously adds the perilla juice, thereby having the nutritional value of the acid whey and the health-care effect of the perilla.)

1. A refreshing perilla acid whey beverage is characterized in that: the components comprise the following components in percentage by mass:

60-70% of acid whey,

7 to 9 percent of perilla juice extracting solution,

0.08 to 0.1 percent of leaven,

0.2 to 0.3 percent of stabilizing agent,

6 to 8 percent of white granulated sugar,

0.06 to 0.08 percent of citric acid,

the balance being purified water.

2. The refreshing perilla acid whey beverage according to claim 1, which comprises: the leavening agent is: lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus casei, bifidobacterium lactis and lactobacillus plantarum.

3. The refreshing perilla acid whey beverage according to claim 1, which comprises: the stabilizer is as follows: CMC, PGA, xanthan gum.

4. The refreshing perilla acid whey beverage according to claim 4, wherein the refreshing perilla acid whey beverage comprises: the stabilizer comprises the following components in percentage by mass:

CMC 77-83％，

PGA 8.5-11.5％，

xanthan gum 8.5-11.5%.

5. A preparation method of a refreshing perilla acid whey beverage is characterized by comprising the following steps: the method comprises the following steps:

a. preparing a perilla juice extracting solution;

b. filtering the perilla juice extracting solution obtained in the step a, and taking a clear solution;

c. dissolving citric acid in the clear perilla juice extracting solution obtained in the step b;

d. dissolving the premixed stabilizer in distilled water at 55 ℃ to obtain a stabilizer mixed solution;

e. filtering acid whey;

f. adding white granulated sugar into the acid whey obtained in the step e, and uniformly mixing;

g. f, sterilizing the acid whey mixed solution obtained in the step f at 85 ℃ for 15min, and quickly cooling the acid whey to 25 ℃ after sterilization;

h. adding a leavening agent into the acid whey solution obtained in the step g, uniformly mixing, and putting into a constant temperature and humidity box at 40 ℃ for fermentation for 13-17 h;

i. c, adding the mixed solution of the perilla juice extracting solution and the citric acid obtained in the step c into the fermented acid whey solution obtained in the step h, and fully stirring;

j. adding the stabilizer mixed solution obtained in the step d into the perilla frutescens citric acid fermentation solution which is obtained in the step i and is heated to 55 ℃ in advance, and fully stirring;

k. homogenizing the mixed solution obtained in the step j by using a homogenizer with the pressure of 20-30MPa for 5-10 min;

l, sterilizing the solution obtained in the step k at 85 ℃ for 15min, quickly cooling to 25 ℃ after sterilization, and bottling;

and m, inspecting and packaging the product obtained in the step l.

6. The refreshing perilla acid whey beverage according to claim 5, which comprises: the processing technology of the perilla juice extracting solution comprises the following steps: selecting perilla leaves with fresh leaf surfaces and dark green or purple colors, soaking the perilla leaves in clear water for 20-30 min, cleaning the perilla leaves with running water, adding water, crushing and juicing the perilla leaves by using a juicer, filtering the juice to obtain clear liquid, and metering the volume of the clear perilla liquid by using distilled water until the content of the perilla extract is 25%.

7. The refreshing perilla acid whey beverage according to claim 6, which comprises: perilla frutescens leaf extract contains 0.25g per ml of the extract.

Technical Field

The invention belongs to the field of food processing, relates to a beverage processing technology, and particularly relates to a refreshing perilla frutescens acid whey beverage and a preparation method thereof.

Background

The inner Mongolia traditional cheese is commonly called as milk tofu, and the Mongolia is called as Hu Ruda, has been a thousand years history, is rich Mongolia traditional food, and is also an important non-material cultural heritage in China. The milk tofu is usually prepared by taking milk as a raw material and carrying out processes such as fermentation, coagulation, whey discharge, molding and the like, and the milk tofu is obtained because the shape of the milk tofu is similar to that of common tofu. The milk has slightly sour or sweet taste, rich frankincense and rich nutrition, and is deeply popular with the public. Acid whey, which is a byproduct discharged in the production process of inner Mongolia traditional cheese, is a green or light yellow semitransparent liquid with the total solid content of 6.0-6.5%, and the production of about 9kg of acid whey is performed when 1kg of milk curd (Mongolia cheese) is produced.

The whey nutrition is equivalent to the nutrition of the skimmed milk without casein, more than half of the nutrient substances in the milk are reserved, the dry matter accounts for about 6-7%, the main components of the whey protein and the lactose are whey protein and lactose, wherein, the crude protein (whey protein) accounts for 1%, the total sugar accounts for 3-5%, the crude fat accounts for 0.3-0.4%, and various vitamins, minerals and the like are also contained, so the whey skimmed milk has high biological value. Many of the nutritional components in whey have special functions, the essential amino acid content in whey protein is equal to or greater than the recommended value for infants and adults by FAO/WHO, and the amino acid composition of concentrated whey protein is closest to that of breast milk, and is a protein which is easily digestible, has high nutritional value and is particularly suitable for infant growth. Thus FAO/WHO suggests that at least 60% of the protein in infant formula is whey protein. The sugar in whey is almost lactose, which can not only provide energy for organism, but also promote the growth of bifidobacteria and gram-positive flora in intestinal tract, and these bacteria have multiple physiological functions for nutrition, metabolism regulation, prevention and health care of human body.

Most of acid whey produced in the prior art in China is directly discharged as waste or treated by a sewage treatment plant, and a few acid whey is used for feeding livestock. The treatment modes have the characteristics of environmental pollution, low acid whey utilization rate, high requirements on instruments, technicians, operation processes and the like, high cost, low economic benefit and the like. Therefore, the current economic and effective comprehensive utilization technology of acid whey has become an important development direction of the current dairy enterprises.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a refreshing perilla acid whey beverage and a preparation method thereof.

The technical problem to be solved by the invention is realized by adopting the following technical scheme:

a refreshing perilla acid whey beverage comprises the following components in percentage by mass:

60-70% of acid whey,

7 to 9 percent of perilla juice extracting solution,

0.08 to 0.1 percent of leaven,

0.2 to 0.3 percent of stabilizing agent,

6 to 8 percent of white granulated sugar,

0.06 to 0.08 percent of citric acid,

the balance being purified water.

Moreover, the leavening agent is: lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus casei, bifidobacterium lactis and lactobacillus plantarum.

Moreover, the stabilizers are:

CMC, PGA, xanthan gum.

Moreover, the mass percentage of each component in the stabilizer is as follows:

CMC 77-83％，

PGA 8.5-11.5％，

xanthan gum 8.5-11.5%.

A preparation method of a refreshing perilla acid whey beverage comprises the following steps:

a. preparing a perilla juice extracting solution;

b. filtering the perilla juice extracting solution obtained in the step a, and taking a clear solution;

c. dissolving citric acid in the clear perilla juice extracting solution obtained in the step b;

d. dissolving the premixed stabilizer in distilled water at 55 ℃ to obtain a stabilizer mixed solution;

e. filtering acid whey;

f. adding white granulated sugar into the acid whey obtained in the step e, and uniformly mixing;

g. f, sterilizing the acid whey mixed solution obtained in the step f at 85 ℃ for 15min, and quickly cooling the acid whey to 25 ℃ after sterilization;

h. adding a leavening agent into the acid whey solution obtained in the step g, uniformly mixing, and putting into a constant temperature and humidity box at 40 ℃ for fermentation for 13-17 h;

i. c, adding the mixed solution of the perilla juice extracting solution and the citric acid obtained in the step c into the fermented acid whey solution obtained in the step h, and fully stirring;

j. adding the stabilizer mixed solution obtained in the step d into the perilla frutescens citric acid fermentation solution which is obtained in the step i and is heated to 55 ℃ in advance, and fully stirring;

k. homogenizing the mixed solution obtained in the step j by using a homogenizer with the pressure of 20-30MPa for 5-10 min;

l, sterilizing the solution obtained in the step k at 85 ℃ for 15min, quickly cooling to 25 ℃ after sterilization, and bottling;

and m, inspecting and packaging the product obtained in the step l.

Moreover, the processing technology of the perilla juice extracting solution comprises the following steps: selecting perilla leaves with fresh leaf surfaces and dark green or purple colors, soaking the perilla leaves in clear water for 20-30 min, cleaning the perilla leaves with running water, adding water, crushing and juicing the perilla leaves by using a juicer, filtering the juice to obtain clear liquid, and metering the volume of the clear perilla liquid by using distilled water until the content of the perilla extract is 25%.

Furthermore, the Perilla frutescens juice extract contains Perilla frutescens leaves 0.25g per ml of the extract.

The invention has the advantages and positive effects that:

1. the method takes acid whey, a by-product of traditional Mongolian cheese processing, as a main raw material, and white granulated sugar and citric acid as auxiliary materials, has the advantages of simple ingredients, easy operation, low cost and strong operability, realizes effective utilization of the by-product, prolongs the industrial chain and improves the economic benefit. The CMC (sodium carboxymethylcellulose), the PGA (propylene glycol alginate) and the xanthan gum in the method can well improve the taste and the tissue state of the finished product and have stable properties.

2. Perilla leaf is a common plant resource used as both medicine and food, and is prepared from Perilla frutescens (L.) Britt, Perilla frutescens, common perilla fruit, common perilla, common Perilla frutescens and common perilla frutescens. Mature perilla leaves contain relatively abundant carotenoids; the stem, leaf and seed contain minerals such as K, Ca, Mg, Na, etc.; the leaf and perilla oil contains terpenoids, flavones, glycosides, lipids, and other bioactive substances. According to the records of materia medica compendium and related data, the perilla leaf is warm in nature and pungent in taste, can treat wind-cold type common cold, cough, asthma, fullness and distention in chest and abdomen, threatened abortion, can relieve fish and crab toxin, can keep food fresh and can relieve fishy smell. Modern medical research has confirmed that: the Perillae herba has antioxidant, antiaging, blood lipid reducing, blood sugar reducing, antiallergic, antimicrobial, memory improving, and vision improving effects. The purple perilla extracting solution is added, so that the purple perilla has the effects of resisting oxidation, inhibiting bacteria and the like, has the special fragrance of the purple perilla, and is beneficial to prolonging the quality guarantee period of the product and improving the taste of the product while improving the nutritional value of the product.

3. Perilla contains active chemical components such as perillaldehyde, perillaketone, citral, elemene, caffeic acid, rosmarinic acid, luteolin, etc., wherein perillaldehyde and citral are main antibacterial substances, and the two have synergistic effect. The experience proves that the rosmarinic acid, the luteolin and the caffeic acid also have obvious bacteriostatic action on bacteria and fungi.

4. The invention carries out secondary fermentation on the acid whey, improves the viscous texture of the acid whey while effectively covering the unpleasant sour taste of the acid whey through fermentation of the prepared acid whey beverage, keeps the frankincense of the acid whey and can keep the nutritional ingredients of the acid whey, and simultaneously adds the perilla juice, thereby having the nutritional value of the acid whey and the health-care effect of the perilla.

Detailed Description

The present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.