Lactic acid bacteria broken fruit ice flavor beverage and preparation method thereofTechnical field
The invention belongs to lactobacillus beverage technical field, particularly relate to a kind of lactic acid bacteria broken fruit ice flavor beverage andManufacture method.
Background technology
Lactobacillus beverage refer to breast or milk product as raw material, through lactic acid bacteria fermentation prepare emulsion in add water, andThe beverage of one or more modulation of sugar, sweeting agent, acidic flavoring agent, fruit juice, tea, coffee, plant extraction liquid etc., lactic acid bacteriaBeverage enjoys liking of men and women, old and young.Fruit juice lactic acid bacteria nutritious, can add different fruit juice mouths for different crowdsTaste, the motility of product is big, and makes lactobacillus beverage enhanced convenience, nutrient laden and breakfast, fruit juice lactobacillus beverageThe novel lactic bacteria beverage adding fruit juice in lactic acid, its protein content between 0.7% ~ 1.0%, common preparation technologyBe by white sugar and stabilizer mixed dissolution, filter, cool down, acid adjustment, addition fermentation milk, constant volume, stirring, homogenizing, fill, sterilization andCooling.
Such as the Chinese patent of Application No. 201410133041.8, disclose a kind of lactic acid bacteria fermentation coconut milk beverage andPreparation method, during processing fruit juice, have employed hydrochloric acid, NaOH and Na2CO3, these three chemical residue is in the beverageAfter, people has harm greatly to health after drinking；And in its preparation methods steps 3) described, Sucus Cocois adds sugarcaneCarry out high temperature sterilization after sugar, Mel and citric acid, and now carry out high temperature sterilization and due to high temperature, and citric acid can be made to breakProtein in bad product, affects mouthfeel and nutrition.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of nutritious, structural state is smooth, no wheySeparate out, bright-colored, multiple tastes, the lactic acid bacteria broken fruit ice flavor beverage of smooth in taste.
The present invention is achieved by the following technical solutions:
Lactic acid bacteria broken fruit ice flavor beverage, the following component including according to mass fraction meter: white sugar 68 ~ 71 parts, high fructose syrup120 ~ 130 parts, the first 445 ~ 450 parts of cold water, the second 18 ~ 22 parts of cold water, the first hot water 270 ~ 276 parts, the second hot water 48 ~ 52Part, the 3rd hot water 4 ~ 6 parts, the 4th hot water 1 part, defatted milk powder 8 ~ 11 parts, streptococcus acidi lactici fermented solution 0.8 ~ 1.1 part, oligofructose 3 ~ 6Part, thickening agent 0.06 ~ 0.10 part, preservative 0.11 ~ 0.18 part, citric acid 0.7 ~ 1.0 part, flavoring agent 0.8 ~ 1.1 part, toner0.7 ~ 1.1 part.
Further, described lactic acid bacteria broken fruit ice flavor beverage, the following component including according to mass fraction meter: white sandSugar 70 parts, high fructose syrup 127 parts, the first 448 parts of cold water, the second 20 parts of cold water, the first hot water 274 parts, the second hot water 50 parts, theThree hot water 5 parts, the 4th hot water 1 part, defatted milk powder 10 parts, streptococcus acidi lactici fermented solution 1 part, oligofructose 4 parts, thickening agent 0.08 part,Citric acid 0.9 part, flavoring agent 0.9 part, toner 0.9 part.
Further, described high fructose syrup is the high fructose syrup containing solid content 70%, and described thickening agent includes following component:Sodium carboxymethyl cellulose 0.02 ~ 0.05 part, guar gum 0.04 ~ 0.05 part, described preservative includes following component: streptococcus acidi lacticiElement 0.05 ~ 0.10 part and sodium citrate 0.06 ~ 0.08 part, described flavoring agent is edible essence, and described toner is food coloring.
The production method of described lactic acid bacteria broken fruit ice flavor beverage, comprises the steps:
Boil material step:
A, according to described quality proportioning, in boiling batch can, add described first hot water, described white sugar and described high fructose syrup successivelySlurry, stirs, obtains the first syrup material；
B, described first cold water, described thickening agent and described preservative are sequentially added in step a in gained the first syrup material,Compound, by gained mixed material heating to 70 ~ 75 DEG C, then carries out mixing and emulsifying shearing, obtains the second syrup material, wherein, describedFirst cold water temperature is 20 ~ 30 DEG C, and the rotating speed of described mixing and emulsifying cutter is 1435 ~ 1445r/min, and mixing shear time is20~30min；
C, by defatted milk powder with described second hot water dissolving, obtain defatted milk powder lysate, the temperature of described second hot water is 45 ~ 55℃；The the second syrup material of gained in step b is heated to 85 DEG C, described defatted milk powder lysate, described oligofructose, described lactic acidFermented liquid, described thickening agent and described preservative add heating successively to after the second syrup material in carry out constant temperature mixing and emulsifyingShearing, obtain shearing feed liquid, wherein, the rotating speed of described mixing and emulsifying cutter is 1435 ~ 1445r/min, and mixing shear time is20~30min；
Perfumery step:
D, by step c gained shear feed liquid be cooled to 20 ~ 30 DEG C, then gained is sheared material be injected into perfumery fill in；
E, acid adjustment: be dissolved in described 3rd hot water by described citric acid, then add described second cold water and stir, obtain sourLiquid, adds gained acid solution gained to and shears feed liquid, stir, obtains the first feed liquid, the pH value of regulation gained the first feed liquid；
F, perfumery: described edible essence is added in step e gained the first feed liquid, stir, obtain the second feed liquid；
G, toning: added to by described food coloring in step f gained the second feed liquid, stir, obtain lactic acid bacteria broken fruit ice windFlavor beverage；
Filling step:
H, utilize filling machine to be filled in soft bottle by step g gained lactic acid bacteria broken fruit ice flavor beverage, obtain the broken fruit of bottled lactic acid bacteriaIce flavor beverage, wherein, described filling machine bath water temperature is 70 ~ 85 DEG C, and filling machine heating-up temperature is 350 DEG C, filling machine rotating speedBeing 110 ~ 115, filling machine hopper filter bag is 100 mesh mesh bags, and the quantity of described guipure is 1 ~ 2；
Disappear baking step:
I, bottled for gained in step h lactic acid bacteria broken fruit ice flavor beverage is passed sequentially through sterilization pool and cooling bay, carry out after dryingPacking and storing.
Further, the first hot water temperature described in step a is 85 ~ 90 DEG C；
Further, the temperature of the first cold water described in step b is 25 DEG C, by gained mixed material heating to 73 DEG C, described mixingThe rotating speed that emulsifying is sheared is 1440r/min；Described mixing shear time is 25min；
Further, the temperature that described in step c, the second hot water is is 50 DEG C, and described constant temperature mixing and emulsifying shear temperature is 85DEG C, the rotating speed of described mixing and emulsifying cutter is 1440r/min, and described mixing shear time is 25min；
Further, in step d, gained is sheared feed liquid and is cooled to 25 DEG C;
Further, in step e, the temperature of described 3rd hot water is 85 ~ 90 DEG C, and the temperature of described second cold water is 20 ~ 30 DEG C,The temperature of gained acid solution is 20 ~ 30 DEG C, and the interpolation time is 40 ~ 60s；
Further, in step f, after described edible essence is added gained the first feed liquid, with the described 4th hot water punching of 0.5 partWashing container inner wall and add to the first feed liquid, described 4th hot water temperature is 85 DEG C ~ 90 DEG C；
Further, in step g, after described food coloring is added gained the second feed liquid, with the described 4th hot water punching of 0.5 partWashing container inner wall and add to the second feed liquid, described 4th hot water temperature is 85 DEG C ~ 90 DEG C.
Further, in step h, described filling machine bath water temperature is 80 DEG C, and filling machine rotating speed is 113/min, describedThe quantity of mesh bag is 2；
Further, in step i, the water temperature in described sterilization pool is 85 ~ 87 DEG C, and sterilizing time is 14 ~ 15min, described coolingThe temperature in pond is 30 ~ 35 DEG C, and cool time is 8 ~ 13min.
Further, the first hot water temperature described in step a is 87 DEG C；
Further, in step e, the temperature of described 3rd hot water is 87 DEG C, and the temperature of described second cold water is 25 DEG C, gained acidThe temperature of liquid is 25 DEG C, and the interpolation time is 50s；
Further, in step f, being added in gained the first feed liquid by described edible essence, described 4th hot water temperature is 87 DEG C；
Further, in step g, being added in gained the second feed liquid by described food coloring, described 4th hot water temperature is 87℃；
Further, in step i, the water temperature in described sterilization pool is 856 DEG C, and sterilizing time is 14min, the temperature of described cooling bayDegree is 33 DEG C, and cool time is 10min.
Beneficial effects of the present invention is embodied in:
Compared with prior art, the lactic acid bacteria of the present invention broken fruit ice flavor beverage:
1, containing defatted milk powder in raw material, making lactic acid bacteria broken fruit ice flavor beverage, ice crystal is fine and smooth, and structural state is smooth, no wheySeparating out, smooth in taste, applicable different crowd drinks, particularly suitable obesity and require supplementation with the people of nutrition and drink；
2, containing oligofructose in raw material, can be that the probiotic bacterias such as bacillus bifidus in product provide nutrient source, strengthen probiotic bacteriaThe quantity of viable bacteria and effect, extend the shelf life, and can solve people's lactose tolerance sex chromosome mosaicism, increases water solublity acceptable calciumContent, make milk product be more easy to digest and assimilate；
3, in acid adding step, using low temperature acid adding, when high temperature, acid can make the protein denaturation in product, but also can destroyOther nutrition；
4, the nutrition that the highly enriched lactacidase fermenting beverage stock solution added makes product is abundanter, meets modern people to nutritionDemand；
5, in production technology, use high speed emulsifying to shear and be stirred emulsifying shearing, make the material dissolution mixing of the present invention allEven, deposit-free；
6, escherichia coli MPN/100ml≤20；
7, protein g/100ml >=0.3, total arsenic (in terms of AS) mg/L ＜ 0.01, lead (Pb) mg/L ＜ 0.01, copper (Cu)Mg/L≤1.0, pathogenic bacterium (Salmonella, shigella, staphylococcus aureus) must not detect, and people can human body after drinkingHave no side effect.
Detailed description of the invention
Below by detailed description of the invention, the present invention is described in further detail, but those skilled in the art will manageSolving, the following example is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.
Streptococcus acidi lactici fermented solution used in the present invention is the commercially available prod purchased from intercrescence biotechnology (Nanjing) company limited.
Embodiment 1
Lactic acid bacteria broken fruit ice flavor beverage, the following component including according to mass fraction meter: white sugar 68 parts, high fructose syrup 120Part, the first 445 parts of cold water, the second 18 parts of cold water, the first hot water 270 parts, the second hot water 48 parts, the 3rd hot water 4 parts, the 4th hot water1 part, defatted milk powder 8 parts, streptococcus acidi lactici fermented solution 0.8 part, oligofructose 3 parts, thickening agent 0.06 part, preservative 0.11 part, Fructus Citri LimoniaeAcid 0.7 part, flavoring agent 0.8 part, toner 0.7 part.
Wherein, described high fructose syrup is the high fructose syrup containing solid content 70%, and described thickening agent includes following component: carboxylic firstBase sodium cellulosate 0.02 part, guar gum 0.04 part, described preservative includes following component: nisin 0.05 part and Fructus Citri Limoniae0.06 part of sodium of acid, described flavoring agent is edible essence, and described toner is food coloring.
The production method of described lactic acid bacteria broken fruit ice flavor beverage, it is characterised in that comprise the steps:
Boil material step:
A, according to described quality proportioning, in boiling batch can, add described first hot water, described white sugar and described high fructose syrup successivelySlurry, stirs, obtains the first syrup material, and wherein, the first described hot water temperature is 85 DEG C；
B, described first cold water, described thickening agent and described preservative are sequentially added in step a in gained the first syrup material,Compound, by gained mixed material heating to 70 DEG C, then carries out mixing and emulsifying shearing, obtains the second syrup material, wherein, described firstCold water temperature is 20 DEG C, and the rotating speed of described mixing and emulsifying cutter is 1435r/min, and mixing shear time is 20min；
C, by defatted milk powder with described second hot water dissolving, obtain defatted milk powder lysate, the temperature of described second hot water is 45 DEG C；The the second syrup material of gained in step b is heated to 85 DEG C, described defatted milk powder lysate, described oligofructose, described lactic acid bacteriaFermentation liquid, described thickening agent and described preservative add heating successively to after the second syrup material in carry out constant temperature mixing and emulsifying and cutCutting, obtain shearing feed liquid, wherein, the rotating speed of described mixing and emulsifying cutter is 1435r/min, and mixing shear time is 20min；
Perfumery step:
D, by step c gained shear feed liquid be cooled to 20 DEG C, then gained is sheared material be injected into perfumery fill in；
E, acid adjustment: be dissolved in described 3rd hot water by described citric acid, then add described second cold water and stir, obtain sourLiquid, adds gained acid solution gained to and shears feed liquid, stir, obtain the first feed liquid, regulate the pH value of gained the first feed liquid, itsIn, the temperature of described 3rd hot water is 85 DEG C, and the temperature of described second cold water is 20 DEG C, and the temperature of gained acid solution is 20 DEG C, addsAdding the time is 40s；
F, perfumery: added to by described edible essence in step e gained the first feed liquid, with described 4th hot water injection of 0.5 partContainer inner wall also adds to the first feed liquid, stirs, and obtains the second feed liquid, and wherein, described 4th hot water temperature is 85 DEG C；
G, toning: added to by described food coloring in step f gained the second feed liquid, with described 4th hot water injection of 0.5 partContainer inner wall also adds to the second feed liquid, stirs, and obtains lactic acid bacteria broken fruit ice flavor beverage, wherein said 4th hot water temperatureDegree is 85 DEG C；
Filling step:
H, utilize filling machine to be filled in soft bottle by step g gained lactic acid bacteria broken fruit ice flavor beverage, obtain the broken fruit of bottled lactic acid bacteriaIce flavor beverage, wherein, described filling machine bath water temperature is 70 DEG C, and filling machine heating-up temperature is 350 DEG C, and filling machine rotating speed is110/min, filling machine hopper filter bag is 100 mesh mesh bags, and the quantity of described guipure is 1；
Disappear baking step:
I, bottled for gained in step h lactic acid bacteria broken fruit ice flavor beverage is passed sequentially through sterilization pool and cooling bay, carry out after dryingPacking and storing, wherein, the water temperature in described sterilization pool is 85 DEG C, and sterilizing time is 14min, and the temperature of described cooling bay is 30DEG C, cool time is 8min.
Embodiment 2
Lactic acid bacteria broken fruit ice flavor beverage, the following component including according to mass fraction meter: white sugar 70 parts, high fructose syrup 127Part, the first 448 parts of cold water, the second 20 parts of cold water, the first hot water 274 parts, the second hot water 50 parts, the 3rd hot water 5 parts, the 4th hot water1 part, defatted milk powder 10 parts, streptococcus acidi lactici fermented solution 1 part, oligofructose 4 parts, thickening agent 0.08 part, preservative 0.14 part, citric acid0.9 part, flavoring agent 0.9 part, toner 0.9 part.
Wherein, described high fructose syrup is the high fructose syrup containing solid content 70%, and described thickening agent includes following component: carboxylic firstBase sodium cellulosate 0.03 part, guar gum 0.04 part, described preservative includes following component: nisin 0.07 part and Fructus Citri Limoniae0.07 part of sodium of acid, described flavoring agent is edible essence, and described toner is food coloring.
The production method of described lactic acid bacteria broken fruit ice flavor beverage, it is characterised in that comprise the steps:
Boil material step:
A, according to described quality proportioning, in boiling batch can, add described first hot water, described white sugar and described high fructose syrup successivelySlurry, stirs, obtains the first syrup material, and wherein, the first described hot water temperature is 87 DEG C；
B, described first cold water, described thickening agent and described preservative are sequentially added in step a in gained the first syrup material,Compound, by gained mixed material heating to 73 DEG C, then carries out mixing and emulsifying shearing, obtains the second syrup material, wherein, described firstCold water temperature is 25 DEG C, and the rotating speed of described mixing and emulsifying cutter is 1440r/min, and mixing shear time is 25min；
C, by defatted milk powder with described second hot water dissolving, obtain defatted milk powder lysate, the temperature of described second hot water is 50 DEG C；The the second syrup material of gained in step b is heated to 85 DEG C, described defatted milk powder lysate, described oligofructose, described lactic acid bacteriaFermentation liquid, described thickening agent and described preservative add heating successively to after the second syrup material in carry out constant temperature mixing and emulsifying and cutCutting, obtain shearing feed liquid, wherein, the rotating speed of described mixing and emulsifying cutter is 1440r/min, and mixing shear time is 25min；
Perfumery step:
D, by step c gained shear feed liquid be cooled to 25 DEG C, then gained is sheared material be injected into perfumery fill in；
E, acid adjustment: be dissolved in described 3rd hot water by described citric acid, then add described second cold water and stir, obtain sourLiquid, adds gained acid solution gained to and shears feed liquid, stir, obtain the first feed liquid, regulate the pH value of gained the first feed liquid, itsIn, the temperature of described 3rd hot water is 87 DEG C, and the temperature of described second cold water is 25 DEG C, and the temperature of gained acid solution is 25 DEG C, addsAdding the time is 50s；
F, perfumery: added to by described edible essence in step e gained the first feed liquid, with described 4th hot water injection of 0.5 partContainer inner wall also adds to the first feed liquid, stirs, and obtains the second feed liquid, and wherein, described 4th hot water temperature is 87 DEG C；
G, toning: added to by described food coloring in step f gained the second feed liquid, with described 4th hot water injection of 0.5 partContainer inner wall also adds to the second feed liquid, stirs, and obtains lactic acid bacteria broken fruit ice flavor beverage, wherein said 4th hot water temperatureDegree is 87 DEG C；
Filling step:
H, utilize filling machine to be filled in soft bottle by step g gained lactic acid bacteria broken fruit ice flavor beverage, obtain the broken fruit of bottled lactic acid bacteriaIce flavor beverage, wherein, described filling machine bath water temperature is 80 DEG C, and filling machine heating-up temperature is 350 DEG C, and filling machine rotating speed is113/min, filling machine hopper filter bag is 100 mesh mesh bags, and the quantity of described guipure is 1；
Disappear baking step:
I, bottled for gained in step h lactic acid bacteria broken fruit ice flavor beverage is passed sequentially through sterilization pool and cooling bay, carry out after dryingPacking and storing, wherein, the water temperature in described sterilization pool is 86 DEG C, and sterilizing time is 14min, and the temperature of described cooling bay is 33DEG C, cool time is 10min.
Embodiment 3
Lactic acid bacteria broken fruit ice flavor beverage, the following component including according to mass fraction meter: white sugar 71 parts, high fructose syrup 130Part, the first 450 parts of cold water, the second 22 parts of cold water, the first hot water 276 parts, the second hot water 52 parts, the 3rd hot water 6 parts, the 4th hot water1 part, defatted milk powder 11 parts, streptococcus acidi lactici fermented solution 1.1 parts, oligofructose 6 parts, thickening agent 0.10 part, preservative 0.18 part, Fructus Citri LimoniaeAcid 1 part, flavoring agent 1.1 parts, toner 1.1 parts.
Wherein, described high fructose syrup is the high fructose syrup containing solid content 70%, and described thickening agent includes following component: carboxylic firstBase sodium cellulosate 0.05 part, guar gum 0.05 part, described preservative includes following component: nisin 0.10 part and Fructus Citri Limoniae0.08 part of sodium of acid, described flavoring agent is edible essence, and described toner is food coloring.
The production method of described lactic acid bacteria broken fruit ice flavor beverage, it is characterised in that comprise the steps:
Boil material step:
A, according to described quality proportioning, in boiling batch can, add described first hot water, described white sugar and described high fructose syrup successivelySlurry, stirs, obtains the first syrup material, and wherein, the first described hot water temperature is 90 DEG C；
B, described first cold water, described thickening agent and described preservative are sequentially added in step a in gained the first syrup material,Compound, by gained mixed material heating to 75 DEG C, then carries out mixing and emulsifying shearing, obtains the second syrup material, wherein, described firstCold water temperature is 30 DEG C, and the rotating speed of described mixing and emulsifying cutter is 1445r/min, and mixing shear time is 30min；
C, by defatted milk powder with described second hot water dissolving, obtain defatted milk powder lysate, the temperature of described second hot water is 55 DEG C；The the second syrup material of gained in step b is heated to 85 DEG C, described defatted milk powder lysate, described oligofructose, described lactic acid bacteriaFermentation liquid, described thickening agent and described preservative add heating successively to after the second syrup material in carry out constant temperature mixing and emulsifying and cutCutting, obtain shearing feed liquid, wherein, the rotating speed of described mixing and emulsifying cutter is 1445r/min, and mixing shear time is 30min；
Perfumery step:
D, by step c gained shear feed liquid be cooled to 30 DEG C, then gained is sheared material be injected into perfumery fill in；
E, acid adjustment: be dissolved in described 3rd hot water by described citric acid, then add described second cold water and stir, obtain sourLiquid, adds gained acid solution gained to and shears feed liquid, stir, obtain the first feed liquid, regulate the pH value of gained the first feed liquid, itsIn, the temperature of described 3rd hot water is 90 DEG C, and the temperature of described second cold water is 30 DEG C, and the temperature of gained acid solution is 30 DEG C, addsAdding the time is 60s；
F, perfumery: added to by described edible essence in step e gained the first feed liquid, with described 4th hot water injection of 0.5 partContainer inner wall also adds to the first feed liquid, stirs, and obtains the second feed liquid, and wherein, described 4th hot water temperature is 90 DEG C；
G, toning: added to by described food coloring in step f gained the second feed liquid, with described 4th hot water injection of 0.5 partContainer inner wall also adds to the second feed liquid, stirs, and obtains lactic acid bacteria broken fruit ice flavor beverage, wherein said 4th hot water temperatureDegree is 90 DEG C；
Filling step:
H, utilize filling machine to be filled in soft bottle by step g gained lactic acid bacteria broken fruit ice flavor beverage, obtain the broken fruit of bottled lactic acid bacteriaIce flavor beverage, wherein, described filling machine bath water temperature is 85 DEG C, and filling machine heating-up temperature is 350 DEG C, and filling machine rotating speed is115/min, filling machine hopper filter bag is 100 mesh mesh bags, and the quantity of described guipure is 2；
Disappear baking step:
I, bottled for gained in step h lactic acid bacteria broken fruit ice flavor beverage is passed sequentially through sterilization pool and cooling bay, carry out after dryingPacking and storing, wherein, the water temperature in described sterilization pool is 87 DEG C, and sterilizing time is 15min, and the temperature of described cooling bay is 35DEG C, cool time is 13min.
It will be understood to those of skill in the art that the following example is merely to illustrate the present invention, and should not be regarded as limiting thisBright scope, the qualified products of the present invention, its soluble solid is 17.0% ± 0.2% BRIX, below the present invention being madeDuring the lactic acid bacteria broken fruit flavor beverage of taste, according to the difference of taste, add different food coloring and edible essence, productPH and color and luster are as shown in the table:
Table 1: the pH value of the lactic acid bacteria broken fruit flavor beverage of different taste and color and luster
The lactic acid bacteria broken fruit flavor beverage prepared the present invention according to embodiment 1 to 3 detects, and result is as follows:
Table 2: test result
As shown in Table 2, the content of beary metal in the lactic acid bacteria broken fruit flavor beverage of the present invention is low, without the bacterium colony that causes a disease, to human bodyHealth non-hazardous, and protein content is few, applicable different crowd is drunk, particularly suitable obesity and require supplementation with the people of nutritionGroup.