Milk beverage containing micronutrients and preparation method thereof

Abstract

The invention provides a milk beverage containing micronutrients and a preparation method of the milk beverage. The milk beverage comprises a fermented milk base and a sugar solution, wherein the sugar liquid comprises compound micronutrients, a stabilizer, a sweetness regulator and an acidity regulator; nutrients in the compound micronutrient comprise vitamins and mineral substances, wherein the vitamins comprise at least one of vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6 and vitamin B12; the mineral substances comprise at least one of iron, zinc, selenium and magnesium and calcium, and the raw material of the calcium source is L-calcium lactate. The milk beverage containing micronutrients provided by the invention is rich in various minerals and vitamins, can supplement micronutrients required by a human body every day, and also contains million-grade active probiotics, so that the milk beverage has a very high nutritional value.

Description

Technical Field

[0001] The invention relates to the technical field of milk beverages, and in particular to a milk beverage containing trace nutrients and a preparation method thereof. Background Art

[0002] Lactic acid bacteria beverages are very popular among consumers due to their unique flavor. In order to further improve the nutritional value of lactic acid bacteria beverages, some lactic acid bacteria beverages with added nutrients are currently on the market, and the nutrients include various vitamins, calcium, iron, selenium and other minerals. However, the various trace nutrients added to lactic acid bacteria beverages are often continuously lost during storage, and the number of live bacteria in the lactic acid bacteria beverages will gradually decrease with the extension of storage time, thereby reducing the nutritional value of the lactic acid bacteria beverage. In the prior art, in order to reduce the loss of trace nutrients, it is often necessary to increase the amount of stabilizer added, and this method will affect the taste of the lactic acid bacteria beverage, making the lactic acid bacteria beverage taste unclear and reducing consumers' willingness to buy. Summary of the invention

[0003] In view of this, the present invention provides a milk beverage containing trace nutrients and a preparation method thereof, wherein the trace nutrient content in the milk beverage is stable, and good flavor and taste can be maintained during storage and shelf life, and a high number of viable bacteria can be maintained.

[0004] In order to solve the technical problems raised in the background technology, the present invention adopts the following technical solutions:

[0005] In a first aspect, the present invention provides a milk beverage containing micronutrients, the milk beverage comprising:

[0006] Fermented milk base and sugar solution;

[0007] The sugar solution includes: compound micronutrients, stabilizers, sweetness regulators and acidity regulators; the nutrients in the compound micronutrients include vitamins and minerals, and the vitamins include at least one of vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6 and vitamin B12; the minerals include at least one of iron, zinc, selenium, magnesium and calcium, and the raw material of the calcium source is L-calcium lactate.

[0008] Furthermore, the stabilizer in the sugar solution includes at least one of pectin, carboxymethyl cellulose, gellan gum, propylene glycol alginate, soluble soybean polysaccharides, citrus fiber and xanthan gum; and / or the sweetness regulator includes at least one of sucrose, fructose, sucralose, acesulfame potassium, steviol glycosides, xylitol, maltitol, erythritol and mogroside; and / or the acidity regulator includes at least one of lactic acid, citric acid, malic acid, tartaric acid and phosphoric acid.

[0009] Furthermore, the compound micronutrients also include packaging materials, and the packaging materials include at least one of maltodextrin, gum arabic, gelatin, β-cyclodextrin and modified starch.

[0010] Furthermore, based on the total mass of the sugar solution being 100%, the sugar solution comprises:

[0011] Compound micronutrients 0.5-1wt.%;

[0012] Stabilizer 0.25~0.45wt.%;

[0013] Sweetness regulator 2-8wt.%;

[0014] Acidity regulator 0.2~0.8wt.%.

[0015] Further, the raw material of the iron source includes at least one of ferrous sulfate, ferrous gluconate, ferric citrate, ammonium ferric citrate, sodium ferric ethylenediaminetetraacetate, ferrous carbonate, ferrous fumarate and ferrous humarate; and / or

[0016] The raw material of the zinc source includes at least one of zinc sulfate, zinc gluconate, zinc glycinate, zinc lactate, zinc citrate, zinc acetate and zinc carbonate; and / or

[0017] The raw material of the selenium source includes at least one of sodium selenite, sodium selenate and selenoprotein; and / or

[0018] The raw material of the magnesium source includes at least one of magnesium sulfate, magnesium chloride, magnesium oxide, magnesium carbonate, magnesium hydrogen phosphate and magnesium gluconate; and / or

[0019] The raw material of the vitamin A source includes at least one of retinyl acetate, retinyl palmitate, all-trans retinyl ester and β-carotene; and / or

[0020] The raw material of the vitamin C source includes at least one of L-ascorbic acid, L-calcium ascorbate, L-sodium ascorbate, L-potassium ascorbate and ascorbyl palmitate; and / or

[0021] The raw material of the vitamin D source includes at least one of ergocalciferol and cholecalciferol; and / or

[0022] The raw material of the vitamin E source includes at least one of da-tocopherol, dl-a-tocopherol, da-tocopherol acetate, dl-a-tocopherol acetate, vitamin E calcium succinate, da-tocopherol succinate and dl-a-succinic tocopherol; and / or

[0023] The raw material of the vitamin B1 source includes at least one of thiamine hydrochloride and thiamine nitrate; and / or

[0024] The raw material of the vitamin B2 source includes at least one of riboflavin and riboflavin-5′-sodium phosphate; and / or

[0025] The raw material of the vitamin B6 source includes at least one of pyridoxine hydrochloride and 5′-pyridoxine hydrochloride; and / or

[0026] The raw material of the vitamin B12 source includes at least one of cyanocobalamin, cyanocobalamin hydrochloride and hydroxocobalamin.

[0027] Furthermore, the content of each nutrient in every 100 grams of the compound micronutrients is:

[0028] Calcium 1250-1700 mg;

[0029] Iron 12.5-25 mg;

[0030] Zinc 12.5-25 mg;

[0031] Selenium 125-250 μg;

[0032] Magnesium 37.5-75 mg;

[0033] Vitamin A 750~1250μg;

[0034] Vitamin C 150-300 mg;

[0035] Vitamin D12.5~50μg;

[0036] Vitamin E 25-50 mg;

[0037] Vitamin B1 1.25-2.5 mg;

[0038] Vitamin B2 1.25-2.5 mg;

[0039] Vitamin B6 1-2 μg;

[0040] Vitamin B12 1.25~2.25μg.

[0041] Furthermore, the fermented milk base includes: milk raw materials and a starter; wherein the milk raw materials include at least one of raw cow's milk, skimmed milk, skimmed milk powder reconstituted milk, and whole milk powder reconstituted milk; and the starter is lactic acid bacteria.

[0042] Further, the fermentation agent includes at least one of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus paracasei, Bifidobacterium, Bifidobacterium longum, Bifidobacterium animalis, Leuconostoc mesenteroides, Lactobacillus rhamnosus and Lactobacillus reuteri.

[0043] In a second aspect, the present invention provides a method for preparing the milk beverage as described above, the preparation method comprising the following steps:

[0044] preparing a fermented dairy milk base;

[0045] Preparing sugar solution: dry-mixing the compound micronutrient, the sweetness regulator, the acidity regulator and the stabilizer, adding water at 50° C. to 60° C., and circulating and stirring the mixture for 15 to 30 minutes to obtain the sugar solution;

[0046] The sterilized sugar solution is mixed, stirred and homogenized with the fermented milk base to obtain the milk beverage.

[0047] Furthermore, the method for preparing the fermented milk base is:

[0048] S1: Milk-based ingredients: firstly stir the milk raw materials, then homogenize and sterilize to obtain a white milk-based material; or

[0049] The milk raw material and the reducing saccharification material are stirred, homogenized, and subjected to Maillard browning treatment to obtain a brown milk base;

[0050] S2: milk-based inoculation and fermentation: inoculating the white milk-based substance described in S1 with lactic acid bacteria and fermenting until the pH is below 4.7, or the titrated acidity is between 80°C and 100°C, which is the end point of the fermentation; after reaching the end point of the fermentation, the temperature is lowered to stop the fermentation, and homogenization and demulsification are performed to obtain a fermented milk-based substance; or

[0051] The brown milk base in S1 is inoculated with lactic acid bacteria and fermented until the pH is below 4.7, or the titrated acidity is between 180 and 200°T, which is the end point of the fermentation; after reaching the end point of the fermentation, the temperature is lowered to stop the fermentation, and homogenization and demulsification are performed to obtain the fermented milk base.

[0052] The beneficial effects of the above technical solution of the present invention are as follows:

[0053] The present invention provides a milk beverage containing trace nutrients and a preparation method thereof. The milk beverage comprises: a fermented milk base and a sugar solution; wherein the sugar solution comprises: compound trace nutrients, a stabilizer, a sweetness regulator and an acidity regulator; the nutrients in the compound trace nutrients comprise vitamins and minerals, wherein the vitamins comprise at least one of vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6 and vitamin B12; the minerals comprise at least one of iron, zinc, selenium and magnesium and calcium, and the raw material of the calcium source is L-calcium lactate.

[0054] The micronutrient-containing milk beverage provided by the present invention is rich in various minerals and vitamins, can supplement the micronutrients required by the human body daily, and also contains millions of active probiotics, so it has a high nutritional value. Specifically, compared with calcium carbonate and calcium gluconate, the L-calcium lactate in the milk beverage of the present invention can significantly improve the stability of the prepared milk beverage when L-calcium lactate is used as the source of calcium, so that the loss of various nutrients in the milk beverage during the storage period is low, and at the same time, a high number of live bacteria and good flavor can be maintained during the shelf life. In the present invention, the stability of the milk beverage is improved by using L-calcium lactate, so that the amount of stabilizer added can be reduced, which can not only make the taste of the milk beverage more refreshing, but also reduce the production cost. At the same time, in the process of preparing the milk beverage, the one-time material process used for the sugar solution in the present invention can also control the heat loss of nutrients. DETAILED DESCRIPTION

[0055] In order to further understand the present invention, preferred embodiments of the present invention are described below in conjunction with examples. However, it should be understood that these descriptions are only for further illustrating the features and advantages of the present invention, rather than for limiting the present invention.

[0056] In a first aspect, the present invention provides a milk beverage containing micronutrients, the milk beverage comprising:

[0057] Fermented milk base and sugar solution;

[0058] The sugar solution includes: compound micronutrients, stabilizers, sweetness regulators and acidity regulators; the nutrients in the compound micronutrients include vitamins and minerals, and the vitamins include at least one of vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6 and vitamin B12; the minerals include at least one of iron, zinc, selenium, magnesium and calcium, and the raw material of the calcium source is L-calcium lactate.

[0059] According to some embodiments of the present invention, the stabilizer in the sugar solution includes at least one of pectin, carboxymethyl cellulose, gellan gum, propylene glycol alginate, soluble soybean polysaccharide, citrus fiber and xanthan gum.

[0060] According to some embodiments of the present invention, the sweetness regulator includes at least one of sucrose, fructose, sucralose, acesulfame potassium, steviol glycosides, xylitol, maltitol, erythritol and mogroside. The specific addition amount of each sweetener is calculated according to the sweetness of each sweetness regulator and should meet international requirements.

[0061] According to some embodiments of the present invention, the acidity regulator includes at least one of lactic acid, citric acid, malic acid, tartaric acid and phosphoric acid.

[0062] According to some embodiments of the present invention, the compound micronutrient further comprises a packaging material, and the packaging material comprises at least one of maltodextrin, gum arabic, gelatin, β-cyclodextrin and modified starch.

[0063] The present invention provides a functional milk beverage containing a variety of micronutrients, wherein the multiple micronutrients may include vitamins and minerals, wherein the vitamins include at least one of vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6 and vitamin B12, and the minerals include at least one of iron, zinc, selenium, magnesium and calcium. Specifically, the source raw material type of calcium element is limited in the present invention, and it is limited to calcium lactate. The inventor found that when L-calcium lactate is used as the source raw material of calcium compared with calcium carbonate and calcium gluconate, the stability of the prepared milk beverage can be significantly improved, so that the loss of various nutrients in the milk beverage during the storage period is low, and a high number of live bacteria and good flavor can be maintained during the shelf life. In the present invention, the stability of the milk beverage is improved by using L-calcium lactate, so that the amount of stabilizer added can be reduced, which can not only make the taste of the milk beverage more refreshing, but also reduce the production cost. Furthermore, when compounding multiple micronutrients, the present invention also provides a suitable coating material for the micronutrients, such as maltodextrin. By coating the compounded micronutrients, not only can the storage stability of the compounded micronutrients in milk beverages be improved, but it is also beneficial to improve the stability of the compounded micronutrients during the production process and reduce losses.

[0064] According to some embodiments of the present invention, based on the total mass of the sugar solution being 100%, the sugar solution comprises:

[0065] Compound micronutrients 0.5-1wt.%;

[0066] Stabilizer 0.25~0.45wt.%;

[0067] Sweetness regulator 2-8wt.%;

[0068] Acidity regulator 0.2~0.8wt.%.

[0069] According to some embodiments of the present invention, the sugar solution also includes at least one of fruit juice, jam and edible flavor. Among them, the fruit juice includes apple juice, pomegranate juice, lemon juice, small green orange juice, Kaman orange juice, grape juice, pear juice, strawberry juice, mango juice and pineapple juice, and the particles of the contents in the fruit juice raw material are required to pass through at least a 100-mesh sieve. Taking the total mass of the sugar solution as 100%, the amount of the fruit juice added is 1-3wt.%, the amount of the jam added is 1-3wt.%, and the amount of the edible flavor added is 0.01-0.1wt.%. Further, salt or other seasoning substances or additives can be selectively added as needed to give the milk beverage more abundant nutrition or further improve the product flavor and increase the variety of milk beverages. The selection and addition amount of these substances can be determined according to actual needs for those skilled in the art.

[0070] According to some embodiments of the present invention, the remaining component in the sugar solution is purified water.

[0071] According to some embodiments of the present invention, every 100 grams of the compound micronutrient contains 1250-1700 mg of calcium, and the raw material of the calcium source is only L-calcium lactate.

[0072] According to some embodiments of the present invention, the compound micronutrient contains 12.5-25 mg of iron per 100 grams, and the raw materials of the iron source include at least one of ferrous sulfate, ferrous gluconate, ferric citrate, ammonium ferric citrate, sodium ferric ethylenediaminetetraacetate, ferrous carbonate, ferrous fumarate and ferrous humarate, and the specific iron content needs to be calculated based on the iron content in the above raw materials.

[0073] According to some embodiments of the present invention, the compound micronutrient contains 12.5-25 mg of zinc per 100 grams, and the raw materials of the zinc source include at least one of zinc sulfate, zinc gluconate, zinc glycinate, zinc lactate, zinc citrate, zinc acetate and zinc carbonate, and the specific zinc content needs to be calculated based on the zinc content in the above raw materials.

[0074] According to some embodiments of the present invention, the compound micronutrient contains 125-250 μg of selenium per 100 grams, and the raw materials of the selenium source include at least one of sodium selenite, sodium selenate and selenoprotein, and the specific selenium content needs to be calculated based on the selenium content in the above raw materials.

[0075] According to some embodiments of the present invention, the compound micronutrient contains 37.5-75 mg of magnesium per 100 grams, and the raw materials of the magnesium source include at least one of magnesium sulfate, magnesium chloride, magnesium oxide, magnesium carbonate, magnesium hydrogen phosphate and magnesium gluconate, and the specific magnesium content needs to be calculated based on the magnesium content in the above raw materials.

[0076] According to some embodiments of the present invention, every 100 grams of the compound micronutrient contains 750-1250 μg of vitamin A, and the raw materials from which the vitamin A is derived include at least one of retinyl acetate, retinyl palmitate, all-trans retinyl ester and β-carotene, and the specific vitamin A content needs to be calculated based on the vitamin A content in the above raw materials.

[0077] According to some embodiments of the present invention, every 100 grams of the compound micronutrient contains 150-300 mg of vitamin C, and the raw materials from which the vitamin C is derived include at least one of L-ascorbic acid, L-calcium ascorbate, L-sodium ascorbate, L-potassium ascorbate and ascorbyl palmitate, and the specific vitamin C content needs to be calculated based on the vitamin C content in the above raw materials.

[0078] According to some embodiments of the present invention, every 100 grams of the compound micronutrient contains 12.5 to 50 μg of vitamin D, the raw materials from which the vitamin D is derived include at least one of ergocalciferol and cholecalciferol, and the specific vitamin D content needs to be calculated based on the vitamin D content in the above raw materials.

[0079] According to some embodiments of the present invention, every 100 grams of the compound micronutrient contains 25 to 50 mg of vitamin E, and the raw materials from which the vitamin E is derived include at least one of da-tocopherol, dl-a-tocopherol, da-tocopherol acetate, dl-a-tocopherol acetate, vitamin E calcium succinate, da-tocopherol succinate and dl-a-succinic tocopherol, and the specific vitamin E content needs to be calculated based on the vitamin E content in the above raw materials.

[0080] According to some embodiments of the present invention, every 100 grams of the compound micronutrient contains 1.25 to 2.5 mg of vitamin B1, the raw materials from which the vitamin B1 is derived include at least one of thiamine hydrochloride and thiamine nitrate, and the specific vitamin B1 content needs to be calculated based on the vitamin B1 content in the above raw materials.

[0081] According to some embodiments of the present invention, every 100 grams of the compound micronutrient contains 1.25 to 2.5 mg of vitamin B2, the raw materials from which the vitamin B2 is derived include at least one of riboflavin and riboflavin-5′-sodium phosphate, and the specific vitamin B2 content needs to be calculated based on the vitamin B2 content in the above raw materials.

[0082] According to some embodiments of the present invention, every 100 grams of the compound micronutrient contains 1 to 2 μg of vitamin B6, the raw materials from which the vitamin B6 is derived include at least one of pyridoxine hydrochloride and 5′-pyridoxine hydrochloride, and the specific vitamin B6 content needs to be calculated based on the vitamin B6 content in the above raw materials.

[0083] According to some embodiments of the present invention, every 100 grams of the compound micronutrient contains 1.25 to 2.25 μg of vitamin B12, the raw materials from which the vitamin B12 is derived include at least one of cyanocobalamin, cyanocobalamin hydrochloride and hydroxycobalamin, and the specific vitamin B12 content needs to be calculated based on the vitamin B12 content in the above raw materials.

[0084] According to some embodiments of the present invention, the fermented milk base includes: a milk raw material and a starter; wherein the milk raw material includes at least one of raw cow's milk, skim milk, skim milk powder reconstituted milk, and whole milk powder reconstituted milk; and the starter is lactic acid bacteria. Furthermore, the fermented milk base may also include reducing sugars, such as at least one of glucose, galactose, fructose, and fructose-glucose syrup. Reducing sugars may be added to the above milk raw materials and browned by Maillard reaction to obtain a browning milk base.

[0085] According to some embodiments of the present invention, the protein content of the fermented milk base is 3.8-4.0 wt.%.

[0086] According to some embodiments of the present invention, the starter comprises at least one of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus paracasei, Bifidobacterium, Bifidobacterium longum, Bifidobacterium animalis, Leuconostoc mesenteroides, Lactobacillus rhamnosus and Lactobacillus reuteri. In the present invention, the inoculation amount of the starter accounts for 0.01 to 0.05 wt.% of the total mass of the fermented milk base.

[0087] In a second aspect, the present invention provides a method for preparing the milk beverage as described above, the preparation method comprising the following steps:

[0088] preparing a fermented dairy milk base;

[0089] Preparing sugar solution: dry-mixing the compound micronutrient, the sweetness regulator, the acidity regulator and the stabilizer, adding water at 50° C. to 60° C., and circulating and stirring the mixture for 15 to 30 minutes to obtain the sugar solution;

[0090] The sterilized sugar solution is mixed, stirred and homogenized with the fermented milk base to obtain the milk beverage.

[0091] According to some other embodiments of the present invention, the method for preparing a fermented milk base is:

[0092] S1: Milk-based ingredients: firstly stir the milk raw materials, then homogenize and sterilize to obtain a white milk-based material; or

[0093] The milk raw material and the reducing saccharification material are stirred, homogenized, and subjected to Maillard browning treatment to obtain a brown milk base;

[0094] S2: milk-based inoculation and fermentation: inoculating the white milk-based substance described in S1 with lactic acid bacteria and fermenting until the pH is below 4.7, or the titrated acidity is between 80°C and 100°C, which is the end point of the fermentation; after reaching the end point of the fermentation, the temperature is lowered to stop the fermentation, and homogenization and demulsification are performed to obtain a fermented milk-based substance; or

[0095] The brown milk base in S1 is inoculated with lactic acid bacteria and fermented until the pH is below 4.7, or the titrated acidity is between 180 and 200°T, which is the end point of the fermentation; after reaching the end point of the fermentation, the temperature is lowered to stop the fermentation, and homogenization and demulsification are performed to obtain the fermented milk base.

[0096] Specifically, the milk raw material for preparing the fermented milk base can be at least one of raw cow's milk, skim milk, skim milk powder reconstituted milk, and whole milk powder reconstituted milk. The milk base before fermentation can be directly fermented by the above milk raw materials to prepare a white milk base, or it can be a brown milk base prepared by the above milk raw materials undergoing a high temperature and long-term Maillard reaction and then fermenting. Preferably, additional reducing sugars can be added when preparing brown milk, such as one or more combinations of glucose, galactose, fructose, and fructose syrup. More preferably, the amount of reducing sugar added is 2.5-4wt% of the milk component content in the mixed milk base, and the browning treatment is carried out at 115°C for 5-10min or a water bath of 90°C or above for 2h-4h. Lactase can also be used to hydrolyze lactose in milk or reconstituted milk, and then browning treatment is carried out. After obtaining the white milk base or the brown milk base, lactic acid bacteria are inoculated for fermentation to obtain the fermented milk base. For the white milk base, the fermentation is carried out at 42°C to 44°C until the pH is below 4.7, or the titrated acidity is 80 to 100°T, which is the fermentation end point; for the brown milk base, the fermentation is carried out at 42°C to 44°C until the pH is below 4.7, or the titrated acidity is 180 to 200°T, which is the fermentation end point. After reaching the fermentation end point, the milk base is immediately cooled to stop fermentation, and homogenization and demulsification are carried out after reaching the fermentation end point, and the homogenization pressure is 20-30MPa, and the fermented milk base is obtained after demulsification.

[0097] According to other embodiments of the present invention, the method for preparing the sugar solution is to dry-mix the compound micronutrients, sweetness regulator, acidity regulator and stabilizer evenly, then raise the temperature of the pure water to 50°C to 60°C, start the stirring of the material system, slowly add the premixed dry materials, and circulate and stir the materials in the material system for 15 to 30 minutes. The addition of the compound micronutrients of the present invention is in the preparation of the sugar solution, and the sugar solution is prepared by a one-step material method in the present invention. The inventors have found through multiple experiments that in the temperature and system of the present invention, the ingredients of the sugar solution only need to be prepared once, and the compound micronutrients, sweeteners, acidity regulators and stabilizers can be simultaneously prepared.

[0098] According to some other embodiments of the present invention, the method for preparing a fermented milk base specifically comprises the following steps:

[0099] (1) Milk-based ingredients: For the white milk base of the white lactic acid bacteria beverage, the milk raw material is first dissolved at 40-50°C and stirred for 20-40 minutes, and then homogenized at 50-60°C with a homogenization pressure of 20-30 MPa. The homogenized white milk base is sterilized at 90-98°C for 5-10 minutes. For the brown milk base of the brown lactic acid bacteria beverage, the milk raw material and the added reducing sugar are first dissolved at 40-50°C and stirred for 20-40 minutes; then homogenized at 50-60°C with a homogenization pressure of 20-30 MPa. After homogenization, the Maillard browning process is performed. The browning process is performed at 115°C for 5-10 minutes or in a water bath above 90°C for 2h-4h. Alternatively, lactase can be used to hydrolyze lactose in milk or reconstituted milk, and then the browning process is performed.

[0100] (2) Milk-based inoculation and fermentation: The sterilized white milk base is inoculated with lactic acid bacteria at 42°C to 44°C and fermented until the pH is below 4.7, or the titrated acidity is 80-100°T, which is the end point of the fermentation; the brown milk base after browning is inoculated with lactic acid bacteria at 42°C to 44°C and fermented until the pH is below 4.7, or the titrated acidity is 180-200°T, which is the end point of the fermentation. After reaching the end point of fermentation, the milk base is immediately cooled to stop fermentation, and homogenization and demulsification are performed after reaching the end point of fermentation. The homogenization pressure is 20-30MPa, and the fermented milk base is obtained after demulsification;

[0101] (3) Sugar solution ingredients: dry-mix the compounded micronutrients, sweetness regulator, acidity regulator and stabilizer, then raise the temperature of the purified water to 50°C to 60°C, start the stirring of the material system, and slowly add the premixed dry materials, and circulate and stir the materials in the material system for 15 to 30 minutes;

[0102] (4) Sterilization of sugar solution: The mixed sugar solution is sterilized at 90-98°C for 5-10 minutes. Fruit juice and flavors can be added through a buffer mixing tank during the sterilization process.

[0103] (5) Mixing the fermented milk base with the sugar solution: Mix the fermented milk base in step (2) with the sterilized sugar solution in step (4), stir for 20 to 30 minutes and then homogenize at a homogenization pressure of 20 to 30 MPa.

[0104] (6) Filling and storage: After filling, the homogenized lactic acid bacteria beverage is refrigerated and stored at 0-4°C.

[0105] The active lactic acid bacteria beverage prepared by the preparation method of the present invention has good flavor and taste, and has a refreshing, sweet and sour taste. The number of live bacteria can be kept constant during the shelf life, and the number of live bacteria can still be kept>1×10 after being refrigerated at 2°C-10°C for 28 days. 6CFU / ml, good stability, no unacceptable stratification or precipitation, and no obvious odor.

[0106] The present invention will be further described below through some specific embodiments.

[0107] Example 1

[0108] 1. Raw material formula (based on 1000kg lactic acid bacteria beverage, see Table 1):

[0109] Table 1

[0110]

[0111] Specifically, every 100 g of the compound micronutrients in this embodiment includes 1700 mg of calcium; 21.25 mg of iron; 20 mg of zinc; 237.5 μg of selenium; 70 mg of magnesium; 1175 μg of vitamin A; 288 mg of vitamin C; 47.5 μg of vitamin D; 46.25 mg of vitamin E; 2.13 mg of vitamin B1; 1.88 mg of vitamin B2; 1.63 μg of vitamin B6; and 2.25 μg of vitamin B12. Among them, the raw material of the calcium source is L-calcium lactate, the raw material of the iron source is ferric citrate, the raw material of the zinc source is zinc gluconate, the raw material of the selenium source is sodium selenate, the raw material of the magnesium source is magnesium carbonate, the raw material of the vitamin A source is retinyl acetate, the raw material of the vitamin C source is L-ascorbic acid, the raw material of the vitamin D source is ergocalciferol, the raw material of the vitamin E source is da-tocopherol, the raw material of the vitamin B1 source is thiamine hydrochloride, the raw material of the vitamin B2 source is riboflavin, the raw material of the vitamin B6 source is pyridoxine hydrochloride, and the raw material of the vitamin B12 source is hydroxycobalamin.

[0112] The preparation method of the compound micronutrient is as follows: each monomer raw material is dissolved into 45° C. water one by one, and then 5wt.% maltodextrin and 0.5wt.% gum arabic are added, stirring and mixing is continued for 25 minutes, preheating to 55° C. for secondary homogenization (20 / 160bar), and freeze-drying is performed after homogenization to obtain the compound nutrient.

[0113] 2. The production of this embodiment is carried out according to the following operations:

[0114] (1) Milk-based ingredients: First, the raw milk was dissolved and stirred at 45°C for 30 minutes, and then homogenized at 55°C with a homogenization pressure of 25 MPa. The homogenized milk was sterilized at 95°C for 6 minutes.

[0115] (2) Milk base inoculation and fermentation: The sterilized milk base is inoculated and fermented at 43°C until the pH is below 4.7, or the titrated acidity is at 90°T, which is the end point of the fermentation. After reaching the end point of the fermentation, the milk base is immediately cooled to stop the fermentation. After reaching the end point of the fermentation, homogenization and demulsification are performed at a homogenization pressure of 25 MPa. After demulsification, the fermented milk base is obtained;

[0116] (3) Sugar solution ingredients: First, dry-mix the compound micronutrients, sweetness regulator, acidity regulator and stabilizer, then raise the temperature of purified water to 55° C., start stirring, and slowly add the premixed dry materials, and circulate and stir the materials in the material system for 20 minutes;

[0117] (4) Sterilization of sugar solution: The sugar solution mixed in step (3) is sterilized at 95° C. for 6 minutes. During the sterilization process, concentrated peach juice is added through a buffer mixing tank.

[0118] (5) Mixing the fermented milk base with the sugar solution: Mix the fermented milk base in step (2) with the sterilized sugar solution in step (4), stir for 25 minutes and then homogenize at a homogenization pressure of 25 MPa.

[0119] (6) Filling and storage: After filling, the homogenized lactic acid bacteria beverage is refrigerated and stored at 0-4°C.

[0120] Example 2

[0121] 1. Raw material formula (based on 1000kg lactic acid bacteria beverage, see Table 2):

[0122] Table 2

[0123]

[0124]

[0125] The compound micronutrients used in this example are the same as those in Example 1.

[0126] 2. The production of this embodiment is carried out according to the following operations:

[0127] (1) Milk-based ingredients: First, skim milk powder, reconstituted milk and glucose are dissolved at 45° C. and stirred for 20 to 40 minutes; then, homogenization is performed at 55° C. and the homogenization pressure is 25 MPa. After homogenization, a Maillard browning process is performed at 115° C. for 10 minutes;

[0128] (2) Milk-based inoculation and fermentation: The brown milk-based base after browning is inoculated and fermented at 38°C until the pH is below 4.7, or the titrated acidity is 190°T, which is the end point of the fermentation. After reaching the end point of the fermentation, the milk-based base is immediately cooled to stop the fermentation. After reaching the end point of the fermentation, homogenization and demulsification are performed, and the homogenization pressure is 25MPa. After demulsification, the fermented milk-based milk is obtained;

[0129] The remaining steps are the same as those in Example 1.

[0130] Example 3

[0131] 1. Raw material formula

[0132] Compared with Example 1, the formula of Example 3 changes the type and content of the compounded micronutrients. Specifically, each 100g of compounded micronutrients in this example includes 1700mg of calcium, 1175μg of vitamin A, and 37.5μg of vitamin D. Among them, the raw material of the calcium source is L-calcium lactate, the raw material of the vitamin A source is retinyl acetate, and the raw material of the vitamin D source is ergocalciferol.

[0133] The preparation method of the compound micronutrients is the same as that in Example 1.

[0134] 2. The production of this embodiment is carried out according to the following operations: the same as in Embodiment 1.

[0135] Example 4

[0136] 1. Raw material formula

[0137] Compared with Example 1, the formula of Example 4 changes the type and content of the compounded micronutrients. Specifically, every 100g of compounded micronutrients in this example includes 1700mg of calcium and 21.25mg of iron. The raw material of the calcium source is L-calcium lactate, and the raw material of the iron source is ferric citrate.

[0138] The preparation method of the compound micronutrients is the same as that in Example 1.

[0139] 2. The production of this embodiment is carried out according to the following operations: the same as in Embodiment 1.

[0140] Comparative Example 1

[0141] 1. Raw material formula

[0142] Compared with Example 1, the formula of Comparative Example 1 changes the raw material of calcium element, replacing L-calcium lactate with calcium carbonate. In order to ensure that the amount of calcium added remains consistent, the amount of calcium carbonate added is 33wt.% of the amount of calcium L-lactate added.

[0143] 2. Production process

[0144] The production process of Comparative Example 1 is the same as that of Example 1.

[0145] Comparative Example 2

[0146] 1. Raw material formula

[0147] Compared with Example 1, the formula of Comparative Example 2 changes the raw material of calcium element, replacing L-calcium lactate with calcium gluconate. In order to ensure that the amount of calcium added remains consistent, the amount of calcium gluconate added is 144wt.% of the L-calcium lactate.

[0148] 2. Production process

[0149] The production process of Comparative Example 2 is the same as that of Example 1.

[0150] Comparative Example 3

[0151] 1. Raw material formula

[0152] Compared with Example 2, the formula of Comparative Example 3 changes the raw material of calcium element, replacing L-calcium lactate with calcium carbonate, and the addition amount of the latter is 33wt.% of the former.

[0153] 2. Production process

[0154] The production process of Comparative Example 3 is the same as that of Example 2.

[0155] Comparative Example 4

[0156] 1. Raw material formula

[0157] Compared with Example 2, the formula of Comparative Example 4 changes the raw material of calcium element, replacing L-calcium lactate with calcium gluconate, and the addition amount of the latter is 144wt.% of the former.

[0158] 2. Production process

[0159] The production process of Comparative Example 4 is the same as that of Example 2.

[0160] Comparative Example 5

[0161] 1. Raw material formula: same as Example 1.

[0162] 2. The production of this embodiment is carried out according to the following operations:

[0163] (3) Sugar solution ingredients: First, dry-mix the sweetness regulator, acidity regulator and stabilizer, then raise the temperature of the purified water to 55°C, start stirring, slowly add the premixed dry materials, and circulate and stir the materials in the material system for 20 minutes; then cool down to 40°C, add the compound micronutrients, and continue stirring the materials for 15 minutes. Other processes are the same as those in Example 1.

[0164] Performance determination of the milk beverages prepared in Examples 1 to 4 and Comparative Examples 1 to 5

[0165] (1) Nutrient content determination

[0166] Samples from the examples and comparative examples were taken to determine the content changes of minerals and vitamins in the compound nutrients at the beginning and end of the storage period. The detection methods for various nutrients are as follows: The detection of calcium, iron, zinc, selenium, and magnesium contents was carried out according to the relevant detection methods specified in the national standard <<GB5009.268-2016 National Food Safety Standard Determination of Multiple Elements in Foods>>. The contents of vitamins A, D, and E were determined according to the relevant detection methods specified in the national standard 《GB 5009.82-2016 National Food Safety Standard Determination of Vitamins A, D, and E in Foods》. The content of vitamin B1 was determined according to the relevant detection methods specified in the national standard 《GB 5009.84-2016 National Food Safety Standard Determination of Vitamin B1 in Foods》. The content of vitamin B2 was determined according to the relevant detection methods specified in the national standard 《GB5009.85-2016 National Food Safety Standard Determination of Vitamin B2 in Foods》. The content of vitamin B6 was determined according to the relevant detection methods specified in the national standard 《GB 5009.154-2016 National Food Safety Standard Determination of Vitamin B6 in Foods》. The content of vitamin B12 was determined according to the relevant detection methods specified in the national standard 《GB 5009.285-2022 National Food Safety Standard Determination of Vitamin B12 in Foods》. The content of vitamin C was determined according to the relevant detection methods specified in the national standard 《GB5413.18-2010 National Food Safety Standard Determination of Vitamin C in Infant Foods and Dairy Products》. The detection results of the contents of various micronutrients per 100 grams of the milk beverage are shown in Table 3.

[0167] Table 3 Micronutrient contents at the beginning and end of the shelf life (per 100 g of product)

[0168]

[0169] Continued Table 3

[0170]

[0171]

[0172] As can be seen from Table 3, the processing losses of various nutrients in the example samples are relatively low, and the loss amounts during the storage period are also relatively low.

[0173] (2) Product shelf life stability test

[0174] Static observation test: The products of the embodiment and comparative example were placed quietly in a refrigerated environment and observed every 7 days. The tissue states of the samples during different storage periods were mainly observed, including the floating of fat, the precipitation of protein and juice, and the phenomenon of water separation and stratification. The experimental results are recorded in Table 4 below.

[0175] Table 4 Results of static observation experiment during shelf life of products

[0176] Observation time Example 1 Example 2 Example 3 Example 4 1 day No bad condition No bad condition No bad condition No bad condition 14 days No bad condition No bad condition No bad condition No bad condition 28 days No bad condition No bad condition No bad condition No bad condition

[0177] Table 4

[0178]

[0179] As can be seen from Table 4, the examples had a stable organizational state during the storage period, while the comparative examples had a relatively serious stratification phenomenon at the end of the storage period.

[0180] (3) Product taste test

[0181] The samples of the embodiment and the comparative example were taken for taste test. A total of 50 people (half male and half female) tasted the samples of the embodiment and the comparative example respectively. An anonymous scoring system was used to evaluate and score the overall preference of the product's flavor, taste and color. Each item had a full score of 10 points, and the final score was calculated according to the average score. Then, an overall evaluation was made on the degree of liking the product (like, good, average), and the number of people who made the overall evaluation was counted. The experimental results are recorded in Table 5 below.

[0182] Table 5 Taste and flavor evaluation test results

[0183]

[0184]

[0185] Table 5

[0186]

[0187] As shown in Table 5, the flavor, taste and color of the product of the embodiment are better than those of the comparative example, and the overall preference is higher.

[0188] (4) Test for determination of viable lactic acid bacteria count during shelf life of the product

[0189] The present invention uses the method specified in the National Food Safety Standard Food Microbiology Test Lactic Acid Bacteria Test (GB 4789.35-2010) to determine the total lactic acid bacteria count in yogurt. The experimental results are shown in Table 6.

[0190] Table 6 Results of viable bacterial count determination during shelf life of the product (cfu / mL)

[0191] Storage time Example 1 Example 2 Example 3 Example 4 1 day 8.2E+07 1.2E+08 8.9E+07 8.1E+07 7 days 7.8E+07 8.8E+07 7.5E+07 6.8E+07 14 days 6.3E+07 5.9E+07 5.9E+07 5.5E+07 21 days 2.7E+07 4.7E+07 1.9E+07 1.9E+07 28 days 8.5E+06 3.5E+07 9.5E+06 9.1E+06

[0192] Table 6

[0193] Storage time Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 1 day 7.5E+07 7.1E+07 8.2E+07 9.1E+07 6.3E+07 7 days 6.4E+07 5.6E+07 2.8E+07 5.4E+07 5.2E+07 14 days 3.2E+07 3.1E+07 7.9E+06 3.4E+07 4.5E+07 21 days 7.8E+06 6.4E+06 2.7E+06 7.3E+06 6.7E+06 28 days 9.1E+05 8.8E+05 7.5E+05 9.5E+05 8.3E+05

[0194] It can be seen from Table 5 that the number of viable bacteria in the products in the examples is higher than the number of viable bacteria in the products in the corresponding comparative examples.

[0195] Unless otherwise defined, the technical terms or scientific terms used in the present invention shall have the usual meanings understood by persons with ordinary skills in the field to which the present invention belongs. The words "first", "second" and similar words used in the present invention do not indicate any order, quantity or importance, but are only used to distinguish different components. Words such as "connected" or "connected" are not limited to physical or mechanical connections, but may include electrical connections, whether direct or indirect. "Up", "down", "left", "right" and the like are only used to indicate relative positional relationships. When the absolute position of the object being described changes, the relative positional relationship also changes accordingly.

[0196] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A milk beverage containing micronutrients, characterized in that: The milk beverage comprises: Fermented milk base and sugar solution; The sugar solution includes: compound micronutrients, stabilizers, sweetness regulators and acidity regulators; The nutrients in the compound micronutrients include vitamins and minerals, the vitamins include at least one of vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6 and vitamin B12; the minerals include at least one of iron, zinc, selenium, magnesium and calcium, and the raw material of the calcium source is L-calcium lactate.

2. The milk beverage according to claim 1, characterized in that The stabilizer in the sugar solution includes at least one of pectin, carboxymethyl cellulose, gellan gum, propylene glycol alginate, soluble soybean polysaccharide, citrus fiber and xanthan gum; and / or The sweetness regulator comprises at least one of sucrose, fructose, sucralose, acesulfame potassium, steviol glycosides, xylitol, maltitol, erythritol and mogroside; and / or The acidity regulator includes at least one of lactic acid, citric acid, malic acid, tartaric acid and phosphoric acid.

3. The milk beverage according to claim 1, characterized in that The compound micronutrients further include packaging materials, and the packaging materials include at least one of maltodextrin, gum arabic, gelatin, beta-cyclodextrin and modified starch.

4. The milk beverage according to claim 1, characterized in that Taking the total mass of the sugar solution as 100%, the sugar solution comprises: Compound micronutrients 0.5-1wt.%; Stabilizer 0.25~0.45wt.%; Sweetness regulator 2-8wt.%; Acidity regulator 0.2~0.8wt.%.

5. The milk beverage according to claim 1, characterized in that The raw material of the iron source includes at least one of ferrous sulfate, ferrous gluconate, ferric citrate, ammonium ferric citrate, sodium ferric ethylenediaminetetraacetate, ferrous carbonate, ferrous fumarate and ferrous humarate; and / or The raw material of the zinc source includes at least one of zinc sulfate, zinc gluconate, zinc glycinate, zinc lactate, zinc citrate, zinc acetate and zinc carbonate; and / or The raw material of the selenium source includes at least one of sodium selenite, sodium selenate and selenoprotein; and / or The raw material of the magnesium source includes at least one of magnesium sulfate, magnesium chloride, magnesium oxide, magnesium carbonate, magnesium hydrogen phosphate and magnesium gluconate; and / or The raw material of the vitamin A source includes at least one of retinyl acetate, retinyl palmitate, all-trans retinyl ester and β-carotene; and / or The raw material of the vitamin C source includes at least one of L-ascorbic acid, L-calcium ascorbate, L-sodium ascorbate, L-potassium ascorbate and ascorbyl palmitate; and / or The raw material of the vitamin D source includes at least one of ergocalciferol and cholecalciferol; and / or The raw material of the vitamin E source includes at least one of da-tocopherol, dl-a-tocopherol, da-tocopherol acetate, dl-a-tocopherol acetate, vitamin E calcium succinate, da-tocopherol succinate and dl-a-succinic tocopherol; and / or The raw material of the vitamin B1 source includes at least one of thiamine hydrochloride and thiamine nitrate; and / or The raw material of the vitamin B2 source includes at least one of riboflavin and riboflavin-5′-sodium phosphate; and / or The raw material of the vitamin B6 source includes at least one of pyridoxine hydrochloride and 5′-pyridoxine hydrochloride; and / or The raw material of the vitamin B12 source includes at least one of cyanocobalamin, cyanocobalamin hydrochloride and hydroxocobalamin.

6. The milk beverage according to claim 1 or 5, characterized in that The content of each nutrient in the compound micronutrient per 100 grams is: Calcium 1250-1700 mg; Iron 12.5-25 mg; Zinc 12.5-25 mg; Selenium 125-250 μg; Magnesium 37.5-75 mg; Vitamin A 750~1250μg; Vitamin C 150-300 mg; Vitamin D12.5~50μg; Vitamin E 25-50 mg; Vitamin B1 1.25-2.5 mg; Vitamin B2 1.25-2.5 mg; Vitamin B6 1-2 μg; Vitamin B12 1.25~2.25μg.

7. The milk beverage according to claim 1, characterized in that The fermented milk base includes: Milk ingredients and starter cultures; Wherein, the milk raw material includes at least one of raw cow's milk, skimmed cow's milk, skimmed milk powder reconstituted milk, and whole milk powder reconstituted milk; The leavening agent is lactic acid bacteria.

8. The milk beverage according to claim 7, characterized in that The fermentation agent comprises at least one of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus paracasei, Bifidobacterium, Bifidobacterium longum, Bifidobacterium animalis, Leuconostoc mesenteroides, Lactobacillus rhamnosus and Lactobacillus reuteri.

9. The method for preparing a milk beverage according to any one of claims 1 to 8, characterized in that: The preparation method comprises the following steps: preparing a fermented dairy milk base; Preparing sugar solution: dry-mixing the compound micronutrient, the sweetness regulator, the acidity regulator and the stabilizer, adding water at 50° C. to 60° C., and circulating and stirring the mixture for 15 to 30 minutes to obtain the sugar solution; The sterilized sugar solution is mixed, stirred and homogenized with the fermented milk base to obtain the milk beverage.

10. The preparation method according to claim 9, characterized in that: The method for preparing fermented milk base is: S1: Milk-based ingredients: firstly stir the milk raw materials, then homogenize and sterilize to obtain a white milk-based material; or The milk raw material and the reducing saccharification material are stirred, homogenized, and subjected to Maillard browning treatment to obtain a brown milk base; S2: milk-based inoculation and fermentation: inoculating the white milk-based substance described in S1 with lactic acid bacteria and fermenting until the pH is below 4.7, or the titrated acidity is between 80°C and 100°C, which is the end point of the fermentation; after reaching the end point of the fermentation, the temperature is lowered to stop the fermentation, and homogenization and demulsification are performed to obtain a fermented milk-based substance; or The brown milk base in S1 is inoculated with lactic acid bacteria and fermented until the pH is below 4.7, or the titrated acidity is between 180 and 200°T, which is the end point of the fermentation; after reaching the end point of the fermentation, the temperature is lowered to stop the fermentation, and homogenization and demulsification are performed to obtain the fermented milk base.

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