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A kind of preparation method of fermented milk-containing carbonated beverage

A carbonated beverage, fermented technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of unimproved stability, harshness, and low acceptance of beverage precipitation, and achieves inhibition of aggregation and precipitation without stickiness. , the effect of refreshing flavor

Active Publication Date: 2017-07-07
HANGZHOU WAHAHA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when preparing refreshing milk-containing carbonated beverages, stabilizers such as soybean polysaccharides and pectin are used for compounding. Under high-temperature sterilization process conditions, their stability during storage still needs to be improved
Moreover, unlike consumers in countries such as Japan, Europe and the United States, Chinese consumers are less accepting of beverage precipitation and are more demanding

Method used

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  • A kind of preparation method of fermented milk-containing carbonated beverage

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Effect test

Embodiment 1

[0036] Take 6.25kg of skimmed milk powder, add 20kg of water, and dissolve at 40-50°C for about half an hour. Add 5kg of white sugar and fully dissolve it. 0.25kg of polydextrose is dissolved in 10kg of hot water, the temperature is controlled at 70-90°C, and sheared at 3000rpm for about half an hour. 0.10 kg of high acyl pectin was dissolved in 10 kg of hot water, the temperature was controlled at 70-90 °C, and sheared at 3000 rpm for about half an hour. After mixing, make up to 50 L. Then kill at 90°C for 5 minutes. Cool quickly to room temperature. Inoculate compound lactic acid bacteria, Lactobacillus helveticus (commercially available) and Kluyveromyces marxe (commercially available), in which the amount of compound lactic acid bacteria added is 0.01 g / L, the amount of Lactobacillus helveticus added is 0.02 g / L, and the amount of Kluyveromyces marxis added is 0.01 g / L. The fermentation temperature was 32°C, and the fermentation time was 24 hours.

[0037] After ferm...

Embodiment 2

[0041] Take 12.50 kg of skimmed milk powder, add 30 kg of water, and dissolve at 40-50°C for about half an hour. Add 5kg of white sugar and fully dissolve it. 0.75kg of polydextrose was dissolved in 5kg of hot water, the temperature was controlled at 70-90°C, and sheared at 3000rpm for about half an hour. 0.20 kg of high acyl pectin was dissolved in 5 kg of hot water, the temperature was controlled at 70-90°C, and sheared at 3000 rpm for about half an hour. After mixing, make up to 50 L. Then kill at 90°C for 5 minutes. Cool quickly to room temperature. Inoculate compound lactic acid bacteria, Lactobacillus helveticus and Kluyveromyces marx, wherein the added amount of compound lactic acid bacteria is 0.01g / L, the added amount of Lactobacillus helveticus is 0.02g / L, and the added amount of Kluyveromyces marx is 0.01g / L. The fermentation temperature was 32°C, and the fermentation time was 24 hours.

[0042] After fermentation, stir to break the emulsion, and take 2L of fer...

Embodiment 3

[0046] Take 9.38kg of skimmed milk powder, add 25kg of water, and dissolve at 40-50°C for about half an hour. Add 5kg of white sugar and fully dissolve it. 0.50kg of polydextrose was dissolved in 8kg of hot water, the temperature was controlled at 70-90°C, and sheared at 3000rpm for about half an hour. 0.15 kg of high acyl pectin was dissolved in 8 kg of hot water, the temperature was controlled at 70-90°C, and sheared at 3000 rpm for about half an hour. After mixing, make up to 50 L. Then kill at 90°C for 5 minutes. Cool quickly to room temperature. Inoculate compound lactic acid bacteria, Lactobacillus helveticus and Kluyveromyces marx, wherein the added amount of compound lactic acid bacteria is 0.01g / L, the added amount of Lactobacillus helveticus is 0.02g / L, and the added amount of Kluyveromyces marx is 0.01g / L. The fermentation temperature was 32°C, and the fermentation time was 24 hours.

[0047] After fermentation, stir to break the emulsion, and take 2L of fermen...

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Abstract

The invention discloses a method for preparing a fermented milk-containing carbonated drink, which comprises the following steps: (1) Preparation of fermented milk: uniformly mix skimmed milk powder, white sugar, polydextrose, pectin and water to obtain a milk medium, and feed it to Fermented milk is obtained by inoculating strains into the milk medium for fermentation; (2) Preparation of mixed milk: firstly mix fermented milk, skimmed milk powder, white sugar, sodium citrate and soybean polysaccharide to form a primary mixed liquid, and then add Add a sour agent to the primary mixed solution, and finally add agar, stir and mix well, add water to make up the volume to obtain mixed milk; (3) Fill with carbon dioxide: the mixed milk is pasteurized, cooled, and then filled with mixed milk with a volume of 1.5‑ 3 times the amount of carbon dioxide, filled and sterilized to obtain the product. The invention can fully inhibit the aggregation and precipitation of milk protein during storage, and the prepared product has a refreshing flavor without sticky feeling.

Description

technical field [0001] The invention relates to the technical field of dairy product production, in particular to a method for preparing a fermented milk-containing carbonated beverage. Background technique [0002] At present, when consumers choose beverages, in addition to the taste of the product itself, more and more attention is paid to the nutrition and functionality of the product. They want to be able to enjoy the product in a healthy and pleasant way. Traditional carbonated beverages are high in sugar and often convey unhealthy messages to consumers. Therefore, this has caused a relatively high shrinkage in the domestic exploration beverage market. But in the Asia-Pacific region, mainland China is still the largest and most important carbonated beverage market. Carbonated drinks attract young consumers with their unique refreshing and stimulating taste. If the current popular health elements can be introduced, it will certainly be able to restore the gradually los...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127A23C9/13
Inventor 徐赏黄斌欧凯金益英傅强李言郡郭爱秀
Owner HANGZHOU WAHAHA TECH
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