Method (model) for predicating shelf life of lactobacillus beverages

A technology for lactic acid bacteria beverages and shelf life, applied in dairy products, applications, milk preparations, etc., can solve the problems of flocculence, inconvenience for producers, and restrictions on the development of fermented milk beverages, and achieve simplification of the production process and strong practicality meaning effect

Inactive Publication Date: 2016-08-17
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the actual production process of lactic acid bacteria beverages, product quality is difficult to control, and phenomena such as flocculent, stratification, and precipitation are prone to occur, which seriously affects consumers' acceptance of such products and restricts the development of the fermented milk beverage industry.
[0004] In recent years, domestic and foreign scholars have done a lot of res

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0013] Example 1: Preparation of lactic acid bacteria beverage

[0014] (1) Raw material acceptance: inspect the raw materials, and perform follow-up operations after all indicators are qualified.

[0015] (2) Hydration filtration: Mix skim milk powder with glucose, hydrate it at 45-50°C for 30 minutes, and then filter with gauze.

[0016] (3) Pressure homogenization: homogenize the filtered solution under the condition of 18-20 MPa.

[0017] (4) Sterilization (browning): Sterilize the homogenized solution in an autoclave at 95°C for 90 minutes.

[0018] (5) Fermentation by adding strains: cooling the sterilized solution to 30-40°C, adding strain 1, and then placing it in an incubator at 37°C for 37h fermentation. After the fermentation is completed, it is placed in a refrigerator at 4°C and cooked for 1-2 days for later use.

[0019] (6) Dissolving ingredients: Dissolve the mixture of white sugar, glucose, and sodium citrate with drinking water at 70-80°C, and stir at high speed until ...

Example Embodiment

[0024] Example 2: Preparation of lactic acid bacteria beverage

[0025] (1) Raw material acceptance: inspect the raw materials, and perform follow-up operations after all indicators are qualified.

[0026] (2) Hydration filtration: Mix skim milk powder with glucose, hydrate it at 45-50°C for 30 minutes, and then filter with gauze.

[0027] (3) Pressure homogenization: homogenize the filtered solution under the condition of 18-20 MPa.

[0028] (4) Sterilization (browning): Sterilize the homogenized solution in an autoclave at 95°C for 90 minutes.

[0029] (5) Fermentation by adding strains: cooling the sterilized solution to 30-40°C, adding strain 2 and then placing it in an incubator at 42°C for 4-6h fermentation. After the fermentation is completed, it is placed in a refrigerator at 4°C and cooked for 1-2 days for later use.

[0030] (6) Dissolving ingredients: Dissolve the mixture of white sugar, glucose, and sodium citrate with drinking water at 70-80°C, and stir at high speed until ...

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Abstract

The invention provides a method (model) for predicating the shelf life of lactobacillus beverages. According to the invention, milk powder of different heating degrees is used as a raw material, lactobacillus beverages are produced by using different processes, and a stability analyzer is used for stability analysis of the lactobacillus beverages in different storage periods, so the shelf life of the lactobacillus beverages is predicted; and thus, models in which different formulas correspond to different stability correlation analysis data and different shelf life are obtained. The method is novel and simple to operate and can obtain a series of reliable data through simple instrument operation; relative errors of obtained predicted values of the shelf life are within +/-5%, so accuracy is high; changes of the physical and chemical properties of the lactobacillus beverages are researched by determining the viscosity of the beverages, the concentration and size of particles, the migration rate of particles and stability dynamic indexes, so obtained results are reasonable and convincing; thus, the method can be used for accurate prediction of the rest shelf life of lactobacillus beverages and can be used for learning about the quality state and freshness of lactobacillus beverages.

Description

technical field [0001] The invention relates to a method for predicting the shelf life of dairy products, in particular to a method for the shelf life of lactic acid bacteria beverages. Background technique [0002] Lactic acid bacteria beverage is a new type of beverage developed in recent years that combines nutrition and health care. The beverage has a special flavor compounded of sour, sweet and fragrant, and contains not only protein and carbohydrates, but also rich minerals and vitamins in the composition of the finished product. Lactic acid bacteria drinks not only have unique taste and rich nutrition, but also have good health care functions. With the continuous improvement of people's living standards, the concept of consuming beverages is changing from a hobby beverage to a nutrition and health care type. The market potential for developing lactic acid bacteria beverages is great, and the social benefits are remarkable. At present, such beverages have appeared to...

Claims

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Application Information

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IPC IPC(8): A23C9/12
CPCA23C9/12
Inventor 于景华田慧青刘晓辉户航宇刘燕
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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