CN111357812A - Fermented milk-containing beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a fermented milk-containing beverage, which is characterized in that the fermented milk-containing beverage is prepared from the following raw materials in parts by weight: 0.08-0.2 parts of bacterial strains, 10-15 parts of skim milk powder, and 15-20 parts of edible glucose. parts, 0.6-0.9 parts of steviol glycosides, 5-10 parts of high fructose syrup, 0.4-0.5 parts of flavorings, 0.3-0.7 parts of edible colloids, 0.15-0.25 parts of stabilizers, 0.05-0.08 parts of citric acid, 0.08-08 parts of sodium citrate 0.15 parts, 20-30 parts of deionized water. The fermented milk-containing beverage of the present invention has excellent flavor and mouthfeel, the appearance of the milk beverage, and the sweetness and sourness; the present invention also maintains excellent stability while ensuring the flavor and mouthfeel, and the dosage of stabilizer is small. , the stabilizer of the present invention has broad application prospects.

Description

Fermented milk-containing beverage and preparation method thereof

technical field

The invention relates to the field of milk-containing beverages, in particular to a fermented milk-containing beverage and a preparation method thereof.

Background technique

At present, milk-containing beverages on the market are mainly divided into two types: formulated milk-containing beverages and fermented milk-containing beverages. Among them, fermented milk-containing beverages use milk or dairy products as raw materials, and add water, and one or more of white sugar, sweeteners, sour agents, fruit juices, etc. prepared beverages. Because fermented milk-containing beverages have better flavor and certain nutritional and health care effects, they have wider market and development prospects.

With the rapid development of the dairy production industry, dairy production enterprises have diversified their products and added dairy products with multiple ingredients, such as: Yakult, peanut milk, walnut milk; the shelf life and taste of these products are generally difficult to coordinate, and the market The shelf life of the above fermented milk-containing beverages is very short, generally less than one month, because the beverages are prone to quality problems such as water separation, precipitation, flocculation, and stratification during processing and storage. These problems will seriously affect the product. Storage and consumption, and in the production process, adding some suitable stabilizers can alleviate the above problems. The commonly used stabilizers are mainly pectin, soybean polysaccharide, and microcrystalline cellulose.

SUMMARY OF THE INVENTION

The invention provides a fermented milk-containing beverage and a preparation method thereof. The fermented milk-containing beverage has excellent flavor and mouthfeel, appearance of the milk beverage, sweetness and sourness, and excellent stability.

The present invention solves its technical problem and adopts following technical scheme:

A fermented milk-containing beverage, the fermented milk-containing beverage is made from the following raw materials in parts by weight: 0.08-0.3 parts of bacterial species, 8-20 parts of skim milk powder, 10-25 parts of edible glucose, and 0.5-1 part of steviol glycosides , 4 to 10 parts of high fructose syrup, 0.4 to 0.6 parts of flavorings, 0.2 to 0.7 parts of edible colloids, 0.15 to 0.25 parts of stabilizers, 0.04 to 0.09 parts of citric acid, 0.06 to 0.15 parts of sodium citrate, and 20 to 20 parts of deionized water. 30 servings.

As a preferred solution, the fermented milk-containing beverage is made from the following raw materials in parts by weight: 0.1-0.2 parts of bacterial strains, 10-15 parts of skim milk powder, 15-20 parts of edible glucose, 0.6-0.9 parts of steviol glycosides, 5-10 parts of glucose syrup, 0.4-0.5 part of flavoring, 0.18-0.22 part of edible colloid, 0.18-0.22 part of stabilizer, 0.05-0.08 part of citric acid, 0.08-0.15 part of sodium citrate, 20-28 parts of deionized water .

As a most preferred solution, the fermented milk-containing beverage is made from the following raw materials in parts by weight: 0.15 parts of bacterial strains, 12 parts of skim milk powder, 18 parts of edible glucose, 0.7 parts of steviol glycosides, 8 parts of high fructose syrup, edible flavors 0.45 part, edible colloid 0.2 part, stabilizer 0.2 part, citric acid 0.06 part, sodium citrate 0.12 part, deionized water 25 part.

As a preferred solution, the edible colloid is one or both of gum arabic and pectin.

As a most preferred solution, the edible colloid is gum arabic.

As a preferred solution, the stabilizer is composed of the following raw materials in parts by weight: 50-70 parts of xanthan gum, 20-40 parts of sodium carboxymethyl cellulose, and 5-20 parts of propylene glycol alginate.

As a most preferred solution, the stabilizer is composed of the following raw materials in parts by weight: 60 parts of xanthan gum, 30 parts of sodium carboxymethyl cellulose, and 10 parts of propylene glycol alginate.

As a preferred solution, the bacterial species is one or more of probiotic Bacillus, Lactobacillus, and Bifidobacterium.

As a most preferred solution, the bacterial species is Bifidobacterium.

The present invention also provides a preparation method of a fermented milk-containing beverage, comprising the following steps:

(1) Add skimmed milk powder and edible glucose into water, heat to 65-75°C, stir evenly, homogenize under 24-30Mpa pressure for 20-40min, and carry out Maillard reaction with the obtained solution, after the reaction, the temperature is 100-120 Sterilize at ℃ to obtain browning feed solution;

(2) Cool the browning feed liquid, after cooling, inoculate the bacteria in the browning feed liquid, the fermentation temperature is 45～55℃, the fermentation time is 24～60h, after the fermentation is completed, then homogenize under the pressure of 24～30Mpa 20～40min;

(3) After homogenization, add steviol glycosides, high fructose syrup, edible flavors, edible colloids, and stabilizers, stir evenly, homogenize under 20-25Mpa pressure for 20-40 minutes, then add citric acid and sodium citrate, and stir evenly , and sterilized under ultra-high pressure to obtain the fermented milk-containing beverage.

As a most preferred version, the preparation method of the fermented milk-containing beverage comprises the following steps:

(1) Add skim milk powder and edible glucose into water, heat to 70°C, stir evenly, homogenize under 26Mpa pressure for 30min, carry out Maillard reaction with the obtained solution, and sterilize at 110°C after the reaction to obtain browning material liquid;

(2) Cool the browning feed liquid, after cooling, inoculate the bacterial strain in the browning feed liquid, the fermentation temperature is 50°C, the fermentation time is 48h, after the fermentation is completed, then homogenize for 30min under the pressure of 26Mpa;

(3) After homogenization, add steviol glycosides, high fructose syrup, edible flavors, edible colloids, and stabilizers, stir evenly, homogenize under 22Mpa pressure for 30 minutes, then add citric acid and sodium citrate, stir evenly, under ultra-high pressure Sterilize to obtain the fermented milk-containing beverage.

As a preferred solution, the stirring rates of the stirring steps are all 350-450 rpm.

As a most preferred solution, the stirring speed of the stirring step is all 400 rpm.

As a preferred solution, the ultra-high pressure condition is 400-500 Mpa.

As a most preferred solution, the ultra-high pressure condition is 450Mpa.

Beneficial effects of the present invention: (1) The fermented milk-containing beverage of the present invention has excellent flavor and mouthfeel, appearance of the milk beverage, and sweetness and sourness; (2) The present invention also maintains excellent flavor and mouthfeel while ensuring the flavor and mouthfeel. Good stability, and the amount of stabilizer is small, the stabilizer of the present invention has a wide application prospect.

Detailed ways

In order to make the purposes, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, but not all of them. example. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

1. Determination of the ratio of stabilizer raw materials

1.1 The fermented milk-containing beverage is made from the following raw materials in parts by weight: 0.15 parts of bifidobacteria, 12 parts of skimmed milk powder, 18 parts of edible glucose, 0.7 parts of steviol glycosides, 8 parts of high fructose syrup, 0.45 parts of edible spices, gum arabic 0.2 part, stabilizer 0.2 part, citric acid 0.06 part, sodium citrate 0.12 part, deionized water 25 part.

1.2 The preparation method of the fermented milk-containing beverage, comprising the following steps:

(1) Add skim milk powder and edible glucose into water, heat to 70°C, stir evenly, homogenize under 26Mpa pressure for 30min, carry out Maillard reaction with the obtained solution, and sterilize at 110°C after the reaction to obtain browning material liquid;

(2) Cool the browning feed liquid, after cooling, inoculate the bacterial strain in the browning feed liquid, the fermentation temperature is 50°C, the fermentation time is 48h, after the fermentation is completed, then homogenize for 30min under the pressure of 26Mpa;

(3) After homogenization, add steviol glycosides, high fructose syrup, edible flavors, edible colloids, and stabilizers, stir evenly, homogenize under 22Mpa pressure for 30 minutes, then add citric acid and sodium citrate, stir evenly, under ultra-high pressure Sterilize to obtain the fermented milk-containing beverage.

1.3 The stirring speed of the stirring step is all 400 rpm.

The ultra-high pressure condition described in 1.4 is 450Mp.

1.5 Keep the above fermented milk-containing beverage ratio and preparation method unchanged, and determine the best stabilizer ratio by controlling the ratio of raw materials in the stabilizer and replacing some raw materials.

1.6 Precipitation rate: Add 100ml of the prepared fermented milk-containing beverage to the centrifuge tube accurately, then centrifuge at 5000r/min for 30min, discard all the solution, accurately weigh the sediment, and calculate the sedimentation rate. The test results are shown in Table 1. .

1.7 R value: in 100ml fermented milk-containing beverage, take the fermented milk-containing beverage at 600nm and measure the OD of the fermented milk-containing beverage at 2.5cm on the upper surface to measure its OD as T ₁ , and remove the fermented milk-containing beverage at 2.5cm from the surface and measure its OD as T ₂ , R= T ₁ / T ₂ , the closer the value of R is to 1, the more stable the beverage system is. The test results are shown in Table 1.

1.8 The preparation methods of the stabilizer in the present invention are: take by weighing xanthan gum according to the proportioning: sodium carboxymethyl cellulose: propylene glycol alginate; each component is added to the double helix and mixed, the rotating speed is 60rpm, and the stirring is performed. 20min to obtain the stabilizer.

Table 1 Precipitation rate, R value test results

As can be seen from Table 1, when the ratio of xanthan gum: sodium carboxymethyl cellulose: propylene glycol alginate is 60:30:10, the precipitation rate and R value can reach the best effect value, and the stabilizer has the best effect. Good, that is, when taking 60 parts of xanthan gum, 30 parts of sodium carboxymethyl cellulose, and 10 parts of propylene glycol alginate, the stabilizer has the best effect.

Example 1

A fermented milk-containing beverage, the fermented milk-containing beverage is made from the following raw materials in parts by weight: 0.15 parts of bifidobacteria, 12 parts of skim milk powder, 18 parts of edible glucose, 0.7 parts of steviol glycosides, 8 parts of fructose syrup, 0.45 part of edible flavor, 0.2 part of gum arabic, 0.2 part of stabilizer, 0.06 part of citric acid, 0.12 part of sodium citrate, and 25 parts of deionized water.

The stabilizer is composed of the following raw materials in parts by weight: 60 parts of xanthan gum, 30 parts of sodium carboxymethyl cellulose, and 10 parts of propylene glycol alginate.

The preparation method of the fermented milk-containing beverage comprises the following steps:

(1) Add skim milk powder and edible glucose into water, heat to 70°C, stir evenly, homogenize under 26Mpa pressure for 30min, carry out Maillard reaction with the obtained solution, and sterilize at 110°C after the reaction to obtain browning material liquid;

(2) Cool the browning feed liquid, after cooling, inoculate the bacterial strain in the browning feed liquid, the fermentation temperature is 50°C, the fermentation time is 48h, after the fermentation is completed, then homogenize for 30min under the pressure of 26Mpa;

(3) After homogenization, add steviol glycosides, high fructose syrup, edible flavorings, edible colloids, and stabilizers, stir evenly, homogenize under 22Mpa pressure for 30 minutes, then add citric acid and sodium citrate, stir evenly, and place at 450Mpa superheat. The fermented milk-containing beverage is obtained by sterilizing under high pressure.

The stirring rates of the stirring steps were all 400 rpm.

Example 2

A fermented milk-containing beverage, the fermented milk-containing beverage is prepared from the following raw materials in parts by weight: 0.08 parts of bifidobacteria, 8 parts of skimmed milk powder, 10 parts of edible glucose, 0.5 parts of steviol glycosides, 4 parts of fructose syrup, 0.4 part of edible flavor, 0.2 part of gum arabic, 0.15 part of stabilizer, 0.04 part of citric acid, 0.06 part of sodium citrate, and 20 parts of deionized water.

The stabilizer is composed of the following raw materials in parts by weight: 60 parts of xanthan gum, 30 parts of sodium carboxymethyl cellulose, and 10 parts of propylene glycol alginate.

The preparation method of the fermented milk-containing beverage comprises the following steps:

(1) Add skim milk powder and edible glucose into water, heat to 70°C, stir evenly, homogenize under 26Mpa pressure for 30min, carry out Maillard reaction with the obtained solution, and sterilize at 110°C after the reaction to obtain browning material liquid;

(2) Cool the browning feed liquid, after cooling, inoculate the bacterial strain in the browning feed liquid, the fermentation temperature is 50°C, the fermentation time is 48h, after the fermentation is completed, then homogenize for 30min under the pressure of 26Mpa;

(3) After homogenization, add steviol glycosides, high fructose syrup, edible flavorings, edible colloids, and stabilizers, stir evenly, homogenize under 22Mpa pressure for 30 minutes, then add citric acid and sodium citrate, stir evenly, and place at 450Mpa superheat. The fermented milk-containing beverage is obtained by sterilizing under high pressure.

The stirring rates of the stirring steps were all 400 rpm.

Example 3

A fermented milk-containing beverage, characterized in that the fermented milk-containing beverage is made from the following raw materials in parts by weight: 0.3 parts of bifidobacteria, 20 parts of skim milk powder, 25 parts of edible glucose, 1 part of steviol glycosides, 10 parts of syrup, 0.6 part of flavoring, 0.7 part of gum arabic, 0.25 part of stabilizer, 0.09 part of citric acid, 0.15 part of sodium citrate, and 30 parts of deionized water.

The stabilizer is composed of the following raw materials in parts by weight: 60 parts of xanthan gum, 30 parts of sodium carboxymethyl cellulose, and 10 parts of propylene glycol alginate.

The preparation method of the fermented milk-containing beverage comprises the following steps:

(1) Add skim milk powder and edible glucose into water, heat to 70°C, stir evenly, homogenize under 26Mpa pressure for 30min, carry out Maillard reaction with the obtained solution, and sterilize at 110°C after the reaction to obtain browning material liquid;

(2) Cool the browning feed liquid, after cooling, inoculate the bacterial strain in the browning feed liquid, the fermentation temperature is 50°C, the fermentation time is 48h, after the fermentation is completed, then homogenize for 30min under the pressure of 26Mpa;

(3) After homogenization, add steviol glycosides, high fructose syrup, edible flavorings, edible colloids, and stabilizers, stir evenly, homogenize under 22Mpa pressure for 30 minutes, then add citric acid and sodium citrate, stir evenly, and place at 450Mpa superheat. The fermented milk-containing beverage is obtained by sterilizing under high pressure.

The stirring rates of the stirring steps were all 400 rpm.

Example 4

A fermented milk-containing beverage, characterized in that the fermented milk-containing beverage is made from the following raw materials in parts by weight: 0.15 parts of bifidobacteria, 15 parts of skim milk powder, 15 parts of edible glucose, 0.9 parts of steviol glycosides, 8 parts of syrup, 0.5 part of edible flavor, 0.3 part of edible colloid, 0.25 part of stabilizer, 0.05 part of citric acid, 0.09 part of sodium citrate, and 25 parts of deionized water.

The stabilizer is composed of the following raw materials in parts by weight: 60 parts of xanthan gum, 30 parts of sodium carboxymethyl cellulose, and 10 parts of propylene glycol alginate.

The preparation method of the fermented milk-containing beverage comprises the following steps:

(1) Add skim milk powder and edible glucose into water, heat to 70°C, stir evenly, homogenize under 26Mpa pressure for 30min, carry out Maillard reaction with the obtained solution, and sterilize at 110°C after the reaction to obtain browning material liquid;

(2) Cool the browning feed liquid, after cooling, inoculate the bacterial strain in the browning feed liquid, the fermentation temperature is 50°C, the fermentation time is 48h, after the fermentation is completed, then homogenize for 30min under the pressure of 26Mpa;

(3) After homogenization, add steviol glycosides, high fructose syrup, edible flavorings, edible colloids, and stabilizers, stir evenly, homogenize under 22Mpa pressure for 30 minutes, then add citric acid and sodium citrate, stir evenly, and place at 450Mpa superheat. The fermented milk-containing beverage is obtained by sterilizing under high pressure.

The stirring rates of the stirring steps were all 400 rpm.

Comparative Example 1

The difference between Comparative Example 1 and Example 1 is that the stabilizer in Comparative Example 1 does not contain propylene glycol alginate, that is, the stabilizer in Comparative Example 1 consists of 60 parts of xanthan gum and 30 parts of sodium carboxymethyl cellulose. , and everything else is the same.

Comparative Example 2

The difference between Comparative Example 2 and Example 1 is that the stabilizer of Comparative Example 2 does not contain xanthan gum, that is, the stabilizer of Comparative Example 2 is composed of 30 parts of sodium carboxymethyl cellulose and 10 parts of propylene glycol alginate, and other all the same. .

Comparative Example 3

The difference between Comparative Example 3 and Example 1 is that the stabilizer of Comparative Example 3 does not contain sodium carboxymethyl cellulose, that is, the stabilizer of Comparative Example 3 is composed of 60 parts of xanthan gum and 10 parts of propylene glycol alginate, and other all the same. .

Comparative Example 4

The difference between Comparative Example 4 and Example 1 is that in Comparative Example 4, pectin is used to replace xanthan gum, and the others are the same.

In order to further prove the effect of the present invention, the following test methods are provided:

1. Taste and flavor evaluation

According to the detection standard GB 16321 of the sensory test of lactic acid bacteria beverages, the fermented milk-containing beverages prepared in Examples 1-4 and Comparative Examples 1-4 of the present invention were subjected to taste and flavor evaluation experiments. The sensory inspection items were: appearance, tissue state, Taste, flavor, sweetness and sourness, the full score of each item is 20 points. The number of participants in this experiment was 80, and the results of sensory scoring of fermented milk-containing beverages are shown in Table 2.

Table 2 Sensory scores of fermented milk-containing beverages

As can be seen from Table 2, the fermented milk-containing beverage of the present invention has excellent flavor and mouthfeel, the appearance of the milk beverage is good, and the sour and sweetness are suitable; it can be seen by comparing Examples 1 to 4 that Example 1 is the best implementation By way of example, it has the best flavor, mouthfeel, appearance of milk beverage, sweetness and sourness; by comparing Example 1 and Comparative Examples 1 to 4, it can be seen that the substances in the stabilization according to the present invention have interactions and can synergistically improve the tissue state of the product And appearance, when one of the substances is missing, the product organization state and appearance will be significantly reduced, and when one of the substances is missing, the product organization state and appearance will also be significantly reduced.

2. Stability test

The fermented milk-containing beverages described in Examples 1 to 4 and Comparative Examples 1 to 4 were accurately added to the centrifuge tube to prepare 100ml of the fermented milk-containing beverages, and then centrifuged at 3500 r/min for 15 min to evaluate their state and test. The results are shown in Table 3.

Table 3 Stability test results

As can be seen from Table 3, the fermented milk-containing beverage of the present invention has excellent stability, and centrifugation at 3500 r/min for 15 min will not cause stratification. Comparing Example 1 and Comparative Examples 1 to 3 shows that , when a certain component is missing in the stabilizer of the present invention, the stability will decrease significantly, and stratification will occur under the condition of 3500r/min centrifugation for 15min; when the substances in the stabilizer of the present invention are replaced, Under the condition of centrifugation at 3500r/min for 15min, it was divided into 2 layers and there was a suspension.

Taking the above ideal embodiments according to the present invention as inspiration, and through the above descriptions, relevant personnel can make various changes and modifications without departing from the technical idea of the present invention. The technical scope of the present invention is not limited to the contents of the specification, and the technical scope must be determined according to the scope of the claims.

Claims (10)

1. The fermented milk-containing beverage is characterized by being prepared from the following raw materials in parts by weight: 0.08-0.3 part of strain, 8-20 parts of skimmed milk powder, 10-25 parts of edible glucose, 0.5-1 part of stevioside, 4-10 parts of high fructose corn syrup, 0.4-0.6 part of edible spice, 0.2-0.7 part of edible colloid, 0.15-0.25 part of stabilizer, 0.04-0.09 part of citric acid, 0.06-0.15 part of sodium citrate and 20-30 parts of deionized water.

2. The fermented milk-containing beverage according to claim 1, wherein the fermented milk-containing beverage is prepared from the following raw materials in parts by weight: 0.1-0.2 part of strain, 10-15 parts of skimmed milk powder, 15-20 parts of edible glucose, 0.6-0.9 part of stevioside, 5-10 parts of high fructose corn syrup, 0.4-0.5 part of edible spice, 0.18-0.22 part of edible colloid, 0.18-0.22 part of stabilizer, 0.05-0.08 part of citric acid, 0.08-0.15 part of sodium citrate and 20-28 parts of deionized water.

3. The fermented milk-containing beverage according to claim 1, wherein the fermented milk-containing beverage is prepared from the following raw materials in parts by weight: 0.15 part of strain, 12 parts of skimmed milk powder, 18 parts of edible glucose, 0.7 part of stevioside, 8 parts of high fructose corn syrup, 0.45 part of edible spice, 0.2 part of edible colloid, 0.2 part of stabilizer, 0.06 part of citric acid, 0.12 part of sodium citrate and 25 parts of deionized water.

4. The fermented milk-containing beverage according to claim 1, wherein the edible colloid is one or both of gum arabic and pectin.

5. The fermented milk-containing beverage according to claim 1, wherein the stabilizer is composed of the following raw materials in parts by weight: 50-70 parts of xanthan gum, 20-40 parts of sodium carboxymethylcellulose and 5-20 parts of propylene glycol alginate.

6. The fermented milk-containing beverage according to claim 5, wherein the stabilizer is composed of the following raw materials in parts by weight: 60 parts of xanthan gum, 30 parts of sodium carboxymethyl cellulose and 10 parts of propylene glycol alginate.

7. The fermented milk-containing beverage according to claim 1, wherein the bacterial species is one or more of probiotic bacillus, lactobacillus, and bifidobacterium.

8. The method for producing a fermented milk-containing beverage according to any one of claims 1 to 7, characterized by comprising the steps of:

(1) adding skimmed milk powder and edible glucose into water, heating to 65-75 ℃, uniformly stirring, homogenizing under the pressure of 24-30 Mpa for 20-40 min, carrying out Maillard reaction on the obtained liquid, and sterilizing at 100-120 ℃ after the reaction to obtain a browning liquid;

(2) cooling the browning liquid, inoculating a strain to the browning liquid after cooling, wherein the fermentation temperature is 45-55 ℃, the fermentation time is 24-60 hours, and after fermentation is finished, homogenizing for 20-40 min under the pressure of 24-30 Mpa;

(3) and (3) after homogenizing, adding stevioside, high fructose corn syrup, edible spice, edible colloid and a stabilizer, stirring uniformly, homogenizing under the pressure of 20-25 Mpa for 20-40 min, adding citric acid and sodium citrate, stirring uniformly, and sterilizing under ultrahigh pressure to obtain the fermented milk-containing beverage.

9. The method for preparing the fermented milk-containing beverage according to claim 7, wherein the stirring speed in the stirring step is 350 to 450 rpm.

10. The method for producing a fermented milk-containing beverage according to claim 7, wherein the ultrahigh pressure condition is 400 to 500 Mpa.