Preparation method and application of refreshing type fermented milk-containing beverage

Abstract

The invention discloses a fermentation type milk-containing beverage. The fermentation type milk-containing beverage is prepared from 36 wt%-45 wt% of a yoghourt base material, 2.02 wt%-3.52 wt% of a sweetening agent, 0.45 wt%-0.61 wt% of an emulsifying thickener, 2 wt%-3 wt% of dietary fibers, 0.02 wt%-0.05 wt% of an acidity regulator and 50.52 wt%-57.85 wt% of water. The fermented milk-containing beverage provided by the invention does not contain cane sugar, has no pasty taste, and keeps relatively good stability.

Description

Technical Field

[0001] The present specification relates to the field of dairy product fermentation, and in particular to a preparation method and application of a refreshing fermented milk-containing beverage. Background Art

[0002] The national food safety standard "GB 21732 Milk Beverages" stipulates that a beverage made from milk or dairy products, with water added to the emulsion obtained by culturing and fermenting lactic acid bacteria and other beneficial bacteria, as well as one or more of white sugar and (or) sweeteners, acidulants, fruit juice, tea, coffee, plant extracts, etc., stipulates that the protein content of fermented milk-containing beverages shall be ≥1.0g / 100g. The "GB 28050 National Food Safety Standard General Rules for Nutrition Labeling of Pre-packaged Foods" stipulates that if the dietary fiber content of the product is ≥1.5g / 100mL (liquid), it can be declared to "contain dietary fiber".

[0003] During the preparation process of milk-containing beverages, protein denaturation and precipitation may occur due to changes in factors such as pH value and temperature, resulting in product stratification or precipitation, affecting product stability. In addition, most of the fermented products on the market that can be stored at room temperature have high viscosity, a noticeable paste taste, and contain a large amount of sucrose or fructose syrup. In the ingredient list of milk-containing beverages, white sugar is usually ranked second, second only to water, so most of them also fall into the category of sugary beverages. Some products have a high sugar content, which may have an adverse effect on consumers' health. As consumers pay more attention to health and nutrition, milk-containing beverages need to continuously improve their formulas and reduce sugar to meet consumers' demand for healthy drinks. Summary of the invention

[0004] In order to solve the above technical problems, the present application provides a fermented milk-containing beverage, including 36-45wt% of yogurt base, 2.02-3.52wt% of sweetener, 0.45-0.61wt% of emulsifying thickener, 2-3wt% of dietary fiber, 0.02-0.05wt% of acidity regulator and 50.52-57.85wt% of water.

[0005] The present application also provides a method for preparing the above-mentioned fermented milk-containing beverage, comprising the following steps: (1) mixing cow's milk with a starter, fermenting, and demulsifying to obtain a yogurt base; (2) dissolving a sweetener, an emulsifying thickener, and dietary fiber in water to obtain a mixed material; (3) mixing the yogurt base and the mixed material to obtain a mixed milk; (4) homogenizing, sterilizing, cooling, and then filling the mixed milk; the emulsifying thickener comprises sodium carboxymethyl cellulose, sodium citrate, mono- and di-glycerol fatty acid esters, and pectin, and the mass ratios of the sodium carboxymethyl cellulose, sodium citrate, mono- and di-glycerol fatty acid esters, and pectin are: (0.289-0.337), (0.08-0.14%), (0.067-0.091), and (0.014-0.059).

[0006] The beneficial effects brought about by the present application include but are not limited to: the products of the present application meet the requirements of the national food safety standards for fermented milk-containing beverages, contain dietary fiber, which gives the beverage healthy attributes, has a refreshing taste, does not contain caloric sugars such as sucrose and fructose syrup, has no obvious stratification during the shelf life, has a simple preparation process, and is suitable for large-scale production in factories. DETAILED DESCRIPTION

[0007] As shown in this specification and claims, unless the context clearly indicates an exception, the words "a", "an", "an" and / or "the" do not refer to the singular and may also include the plural. Generally speaking, the terms "comprise" and "include" only indicate the inclusion of the steps and elements that have been clearly identified, and these steps and elements do not constitute an exclusive list. The method or device may also include other steps or elements.

[0010] The present application provides a stable and refreshing fermented milk-containing beverage, comprising 36-45wt% of a yogurt base, 2.02-3.52wt% of a sweetener, 0.45-0.61wt% of an emulsifying thickener, 2-3wt% of dietary fiber, 0.02-0.05wt% of an acidity regulator and 50.52-57.85wt% of water.

[0011] Refreshing means that there is no stickiness in the mouth, no stringiness, or little aftertaste after entering the throat.

[0012] The mouthfeel is related to the viscosity and adhesion of yogurt. The stronger the viscosity of yogurt, the easier it is to adhere to the oral wall, that is, the stronger the mouthfeel.

[0013] Good stability usually means that milk can maintain the consistency of its physical and chemical properties during storage and use, and is not prone to separation, deterioration or corruption.

[0014] In some embodiments, the yogurt base can be fermented from cow's milk, a starter and water. In some embodiments, the protein content in the cow's milk is ≥3.2%, and the fat content is ≥3.5%. In some embodiments, preferably, the mass ratio of cow's milk, a starter and water used in the fermentation can be (32.40-42.75): (0.001-0.004): (2.249-8.296). In some embodiments, more preferably, the acidity of the yogurt base can be 100°T-112°T. In some embodiments, the starter can include one or more of Lactobacillus delbrueckii subsp.bulgaricus, Streptococcus salivarius subsp.thermophilus, Lactiplantibacillus plantarum, Lacticaseibacillus casei and Lacticaseibacillus rhamnosus.

[0015] In some embodiments, the fermentation agent may include Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp. and Lactobacillus plantarum. In some embodiments, the mass ratio of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp. and Lactobacillus plantarum may be 945:27:135.

[0016] In some embodiments, the fermentation agent may include Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp. and Lactobacillus casei. In some embodiments, the mass ratio of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp. and Lactobacillus casei may be 2160:432:288.

[0017] In some embodiments, the fermentation agent may include Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp. and Lactobacillus rhamnosus. In some embodiments, the mass ratio of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp. and Lactobacillus rhamnosus may be 3154:664:332.

[0018] In some embodiments, the viable count in the fermentation agent may be 5*10 10In some embodiments, the viable counts of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactiplantibacillus plantarum, Lacticaseibacillus casei and Lacticaseibacillus rhamnosus can be 5*10 9 ~4*10 10 CFU / g.

[0019] In some embodiments, the sweetener may include erythritol and sucralose. In some embodiments, the mass ratio of erythritol to sucralose may be (2.0-3.5): (0.013-0.015).

[0020] In some embodiments, the emulsifying thickener may include sodium carboxymethyl cellulose, sodium citrate, mono- and di-glycerol fatty acid esters, and pectin. In some embodiments, the mass ratio of sodium carboxymethyl cellulose, sodium citrate, mono- and di-glycerol fatty acid esters, and pectin may be: (0.289-0.337), (0.08-0.14), (0.067-0.091), (0.014-0.059).

[0021] In some embodiments, the dietary fiber may be polydextrose.

[0022] In some embodiments, the acidity regulator may be citric acid monohydrate.

[0023] In some embodiments, the protein content of the fermented milk-containing beverage may be 1.0-1.4 wt %.

[0024] In some embodiments, the acidity of the fermented milk-containing beverage may be 45-50°T.

[0025] In some embodiments, the viscosity of the fermented milk-containing beverage may be 12 to 17 cP.

[0026] The present application also provides a method for preparing the fermented milk-containing beverage, comprising the following steps: (1) mixing cow's milk with a starter, fermenting, and demulsifying to obtain a yogurt base; (2) dissolving a sweetener, an emulsifying thickener, and dietary fiber in water to obtain a mixed material; (3) mixing the yogurt base and the mixed material to obtain mixed milk; (4) homogenizing, sterilizing, cooling, and then filling the mixed milk; the emulsifying thickener comprises sodium carboxymethyl cellulose, sodium citrate, mono- and di-glycerol fatty acid esters, and pectin, and the mass ratios of the sodium carboxymethyl cellulose, sodium citrate, mono- and di-glycerol fatty acid esters, and pectin are: (0.289-0.337), (0.08-0.14%), (0.067-0.091), and (0.014-0.059).

[0027] In some embodiments, the sweetener may include erythritol and sucralose, and the mass ratio of erythritol to sucralose may be (2.0-3.5): (0.013-0.015).

[0028] In some embodiments, in step (1), the milk can be raw milk or reconstituted milk.

[0029] Reconstituted milk, also known as "reconstituted milk" or "reconstituted milk", refers to milk that is concentrated and dried into concentrated milk or milk powder, and then an appropriate amount of water is added to make an emulsion with a water-to-solid ratio equivalent to that of the original milk.

[0030] In dairy processing, demulsification usually refers to breaking the fat globules in milk so that they are evenly distributed, thereby improving the taste and stability of the product.

[0031] In some embodiments, in the step (1), before the milk is mixed with the starter, it needs to be standardized, diluted with water, sterilized and cooled. In some embodiments, preferably, the sterilization temperature can be 90°C to 95°C, the sterilization time can be 300s to 350s, and the cooling temperature can be 42 to 45°C. For example, the sterilization temperature can be about 90, 91, 92, 93, 94 or 95°C. It also includes any range characterized by a combination of the above end values, which will not be repeated here. For example, the sterilization time can be about 300, 305, 310, 315, 320, 325, 330, 335, 340, 345 or 350s. It also includes any range characterized by a combination of the above end values, which will not be repeated here. For example, the cooling temperature can be about 42, 43, 44 or 45°C. It also includes any range characterized by a combination of the above end values, which will not be repeated here.

[0032] In some embodiments, in step (1), the starter may include one or more of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactiplantibacillus plantarum, Lacticaseibacillus casei and Lacticaseibacillus rhamnosus.

[0033] In some embodiments, in the step (1), the mass ratio of milk, fermentation agent and water used in fermentation can be (32.40-42.75): (0.001-0.004): (2.249-8.296). In some embodiments, in the step (1), the mass ratio of milk, fermentation agent and water used in fermentation can be (33-42): (0.001-0.004): (2.5-8). In some embodiments, in the step (1), the mass ratio of milk, fermentation agent and water used in fermentation can be (34-40): (0.0015-0.0035): (3-7). In some embodiments, in the step (1), the mass ratio of milk, fermentation agent and water used in fermentation can be (36-38): (0.002-0.003): (4-6). In some embodiments, in step (1), the mass ratio of milk, starter culture medium and water used in fermentation can be (36-37): (0.002-0.0025): (4-5).

[0034] In some embodiments, in the step (1), the fermentation temperature can be 42°C to 45°C, and the acidity of the milk reaches 100°T to 112°T after fermentation. For example, the fermentation temperature can be about 42, 43, 44 or 45°C. It also includes any range characterized by a combination of the above end values, which will not be repeated here. In some embodiments, in the step (1), the acidity of the milk reaches 102°T to 110°T after fermentation. In some embodiments, in the step (1), the acidity of the milk reaches 104°T to 108°T after fermentation. In some embodiments, in the step (1), the acidity of the milk reaches 104°T to 106°T after fermentation.

[0035] In some embodiments, in step (2), the mass ratio of sweetener, emulsifier, thickener, dietary fiber and water can be (2.015-3.513), (0.450-0.610), (2-3), (50.514-57.841). In some embodiments, in step (2), the mass ratio of sweetener, emulsifier, thickener, dietary fiber and water can be (2.5-3.5), (0.475-0.6), (2-3), (51-57). In some embodiments, in step (2), the mass ratio of sweetener, emulsifier, thickener, dietary fiber and water can be (2.75-3.25), (0.5-0.575), (2-3), (52-56). In some embodiments, in step (2), the mass ratio of sweetener, emulsifier, thickener, dietary fiber and water can be (3-3.25), (0.525-0.55), (2-3), (53-55).

[0036] In some embodiments, in the step (2), the mixing conditions may be a temperature of 65°C to 80°C, a time of 10min to 25min, and cooling to ≤50°C after mixing. For example, the mixing temperature may be about 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79 or 80°C. Any range characterized by a combination of the above end values ​​is also included, which will not be repeated here. For example, the mixing time may be about 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 or 25min. Any range characterized by a combination of the above end values ​​is also included, which will not be repeated here.

[0037] In some embodiments, in the step (3), the mass ratio of the yogurt base and the mixed material can be (36-45): (54.979-64.964). In some embodiments, in the step (3), the mass ratio of the yogurt base and the mixed material can be (37-44): (55-64). In some embodiments, in the step (3), the mass ratio of the yogurt base and the mixed material can be (38-43): (56-63). In some embodiments, in the step (3), the mass ratio of the yogurt base and the mixed material can be (39-42): (57-62). In some embodiments, in the step (3), the mass ratio of the yogurt base and the mixed material can be (40-41): (58-61). In some embodiments, in the step (3), the mass ratio of the yogurt base and the mixed material can be (40-41): (59-61).

[0038] In some embodiments, in step (4), the homogenization conditions may be 70°C to 85°C, 150 bar to 250 bar. In some embodiments, in step (4), the sterilization conditions may be 120°C to 139°C, 3s to 10s. In some embodiments, in step (4), the homogenization conditions may be 72°C to 83°C, 160 bar to 240 bar; in some embodiments, in step (4), the homogenization conditions may be 74°C to 81°C, 170 bar to 230 bar; in some embodiments, in step (4), the homogenization conditions may be 76°C to 79°C, 180 bar to 220 bar; in some embodiments, in step (4), the homogenization conditions may be 78°C to 79°C, 190 bar to 210 bar; in some embodiments, in step (4), the homogenization conditions may be 78°C to 79°C, 190 bar to 200 bar.

[0039] Homogenization, also known as homogenization, is a process of micronizing and homogenizing the dispersed matter in the suspension (or emulsion) system. This treatment also reduces the size of the dispersed matter and improves the uniformity of the dispersed matter distribution. Homogenization of milk is to prevent fat from floating up, so that the milk fat is evenly distributed in the milk, with a delicate taste, easy digestion and absorption, and improved milk flavor.

[0040] The experimental methods in the following examples are conventional methods unless otherwise specified. The experimental materials used in the following examples are purchased from conventional biochemical reagent companies unless otherwise specified. The quantitative tests in the following examples are repeated three times, and the results are averaged.

[0041] Example 1

[0042] This embodiment provides a fermented milk beverage containing dietary fiber and no sucrose, and its ingredients are as follows:

[0043] Table 1

[0044]

[0045] The production process is carried out according to the following steps:

[0046] (1) The protein and fat of raw milk were standardized to 3.20 g / 100 g and 3.50 g / 100 g, respectively, and then water was added in an appropriate amount according to the formula, and sterilization was performed at 90° C. for 350 seconds; then cooled to 42° C. to obtain a fermentation matrix;

[0047] (2) The fermentation base obtained in step (1) is added with 0.001% of a starter, and the fermentation is carried out at 42°C until the acidity reaches 105°T, and the fermentation is terminated; the mass ratio of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp. salivarius, and Lactobacillus plantarum in the starter is 945:27:135; the viable cell count in the starter is 5*10 10 CFU / g, of which the viable counts of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus and Lactobacillus plantarum were 5*10 9 ~4*10 10 CFU / g.

[0048] (3) demulsifying the material obtained in step (2) to obtain a yogurt base for standby use;

[0049] (4) Mix the sweetener, emulsifier and thickener and dietary fiber accurately weighed according to the formula, dissolve them evenly with water, the mixing and dissolving temperature is 65° C., the mixing time is 25 min, and then cooled to ≤50° C. for standby use;

[0050] (5) The yogurt base obtained in step (3) and the material obtained in step (4) are mixed evenly, and homogenized under the conditions of 70° C. and 250 bar; after homogenization, sterilized under the conditions of 120° C. and 10 s; after cooling, aseptically filled in 190 mL Tetra Pak packaging to obtain the final product.

[0051] The final product, a fermented milk beverage containing dietary fiber and no sucrose, has a protein content of 1.4%, an acidity of 50°T, and a viscosity of 12 to 17 cP. After being placed at 25°C for 6 months, there is no stratification.

[0052] Example 2

[0053] This embodiment provides a fermented milk beverage containing dietary fiber and no sucrose, and its ingredients are as follows:

[0054] Table 2

[0055]

[0056] The production process is carried out according to the following steps:

[0057] (1) The protein and fat of raw milk are standardized to 3.20 g / 100 g and 3.50 g / 100 g, respectively, and then water is added in an appropriate amount according to the formula, and sterilized at 95° C. for 300 s; then cooled to 45° C. to obtain a fermentation matrix;

[0058] (2) The fermentation base obtained in step (1) is added with 0.003% of a starter, and the fermentation is carried out at 43°C until the acidity reaches 112°T, and the fermentation is terminated; the mass ratio of Lactobacillus delbrueckii subspecies bulgaricus, Streptococcus salivarius thermophilus subspecies and Lactobacillus casei in the starter is 2160:432:288; the viable cell count in the starter is 5*10 10 CFU / g, of which the viable counts of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus and Lactobacillus casei were 5*10 9 ~4*10 10 CFU / g.

[0059] (3) demulsifying the material obtained in step (2) to obtain a yogurt base for standby use;

[0060] (4) Mix the sweetener, emulsifier and thickener and dietary fiber accurately weighed according to the formula, dissolve them evenly with water, the mixing and dissolving temperature is 70° C., the mixing time is 15 min, and then cooled to ≤ 50° C. for standby use;

[0061] (5) The yogurt base obtained in step (3) and the material obtained in step (4) are mixed evenly, and homogenized at 85°C and 150 bar; after homogenization, sterilized at 139°C and 3s; after cooling, aseptically filled in 190mL Tetra Pak packaging to obtain the final product. The final product, a fermented milk-containing beverage containing dietary fiber and no sucrose, has a protein content of 1.0%, an acidity of 45°T, and a viscosity of 12 to 17 cP. After being placed at 25°C for 6 months, no stratification occurs.

[0062] Example 3

[0063] This embodiment provides a fermented milk beverage containing dietary fiber and no sucrose, and its ingredients are as follows:

[0064] Table 3

[0065]

[0066] The production process is carried out according to the following steps:

[0067] (1) The protein and fat of raw milk were standardized to 3.20 g / 100 g and 3.50 g / 100 g, respectively, and then water was added in an appropriate amount according to the formula, and sterilization was performed at 93° C. for 320 seconds; then cooled to 43° C. to obtain a fermentation matrix;

[0068] (2) The fermentation base obtained in step (1) is added with 0.004% of a starter, and the fermentation is carried out at 45°C until the acidity reaches 100°T, and the fermentation is terminated; the mass ratio of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, and Lactobacillus rhamnosus in the starter is 3154:664:332. The viable cell count in the starter is 5*10 10 CFU / g, of which the viable counts of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus and Lactobacillus rhamnosus were 5*10 9 ~4*10 10 CFU / g.

[0069] (3) demulsifying the material obtained in step (2) to obtain a yogurt base for standby use;

[0070] (4) Mix the sweetener, emulsifier and thickener and dietary fiber accurately weighed according to the formula, dissolve them evenly with water, the mixing and dissolving temperature is 80° C., the mixing time is 10 min, and then cooled to ≤50° C. for standby use;

[0071] (5) The yogurt base obtained in step (3) and the material obtained in step (4) are mixed evenly, and homogenized at 80°C and 200 bar; after homogenization, sterilized at 125°C and 6s; after cooling, aseptically filled in 190mL Tetra Pak packaging to obtain the final product. The final product, a fermented milk beverage containing dietary fiber and no sucrose, has a protein content of 1.1%, an acidity of 47.5°T, and a viscosity of 12 to 17 cP. After being placed at 25°C for 6 months, no stratification occurs.

[0072] Comparative Example 1

[0073] The formula is the same as that of Example 2; the process is the same as that of Example 2, except that the acidity of the yogurt base is adjusted to 72°T.

[0074] The fermented milk beverage as the final product has a protein content of 1.0%, an acidity of 30.6°T, and a viscosity of 12-17 cP. After being stored at 25°C for 6 months, there is a slight stratification phenomenon.

[0075] Comparative Example 2

[0076] The formula is shown in the table below:

[0077] Table 4

[0078]

[0079] Its production process is the same as that of Example 1;

[0080] The final product, the fermented milk-containing beverage, has a protein content of 1.1%, an acidity of 47.5°T, a viscosity of 20-30 cP, and good stability without stratification after being stored at 25°C for 6 months.

[0081] Comparative Example 3

[0082] The formula is the same as that in Example 3; the sweetener, emulsifier and thickener and dietary fiber are mixed and dissolved uniformly, the mixed dissolution temperature is 50°C, the mixing time is 20 minutes, and then cooled to ≤50°C for standby use; the other process steps are the same as those in Example 3, and the protein content of the beverage as the final product is 1.1%, the acidity is 47.5°T, and the viscosity is 12-17 cP. After being placed at 25°C for 6 months, obvious stratification occurs.

[0083] Effect Example The beverages prepared in Examples 1 to 3 and Comparative Examples 1 to 3 were subjected to sensory evaluation and stability observation tests, and the results are shown in the following table:

[0084] Table 5 Rating criteria for milk beverages

[0085]

[0086] Table 6 Product sensory evaluation results

[0087]

[0088] Table 7 Product stability results

[0089]

[0090] From the sensory evaluation results in Table 6, it can be seen that the scores of Example 1, Example 2, Example 3 and Comparative Example 3 are all above 9.5 points, and the products all have pleasant flavors, refreshing tastes, and have the healthy attributes of dietary fiber. The scores of Comparative Example 1 and Comparative Example 2 are both below 6.3 points, the sour-sweet ratio of Comparative Example 1 is not harmonious, and the taste of Comparative Example 2 is obvious.

[0091] From the product stability results in Table 7, it can be seen that the stability of Example 1, Example 2, Example 3, and Comparative Example 2 during the shelf life is good. Comparative Example 1 has a slight stratification phenomenon when the shelf life is 6 months, and Comparative Example 3 has a stratification phenomenon when the shelf life is 1 month, and the system is obviously unstable.

[0092] The basic concepts have been described above. Obviously, for those skilled in the art, the above detailed disclosure is only for example and does not constitute a limitation of this specification. Although not explicitly stated here, those skilled in the art may make various modifications, improvements and corrections to this specification. Such modifications, improvements and corrections are suggested in this specification, so such modifications, improvements and corrections still belong to the spirit and scope of the exemplary embodiments of this specification.

[0093] At the same time, this specification uses specific words to describe the embodiments of this specification. For example, "one embodiment", "an embodiment", and / or "some embodiments" refer to a certain feature, structure or characteristic related to at least one embodiment of this specification. Therefore, it should be emphasized and noted that "one embodiment" or "an embodiment" or "an alternative embodiment" mentioned twice or more in different positions in this specification does not necessarily refer to the same embodiment. In addition, certain features, structures or characteristics in one or more embodiments of this specification can be appropriately combined.

[0094] In some embodiments, numbers describing the number of components and attributes are used. It should be understood that such numbers used in the description of the embodiments are modified by the modifiers "about", "approximately" or "substantially" in some examples. Unless otherwise specified, "about", "approximately" or "substantially" indicate that the numbers are allowed to vary by ±20%. Accordingly, in some embodiments, the numerical parameters used in the specification and claims are approximate values, which may change according to the required features of individual embodiments. In some embodiments, the numerical parameters should take into account the specified significant digits and adopt the general method of retaining digits. Although the numerical domains and parameters used to confirm the breadth of their range in some embodiments of this specification are approximate values, in specific embodiments, the setting of such numerical values ​​is as accurate as possible within the feasible range.

[0095] Finally, it should be understood that the embodiments described in this specification are only used to illustrate the principles of the embodiments of this specification. Other variations may also fall within the scope of this specification. Therefore, as an example and not a limitation, alternative configurations of the embodiments of this specification may be considered consistent with the teachings of this specification. Accordingly, the embodiments of this specification are not limited to the embodiments explicitly introduced and described in this specification.

Claims

1. A stable and refreshing fermented milk beverage. It is characterized in that The invention comprises 36-45 wt% of yogurt base, 2.02-3.52 wt% of sweetener, 0.45-0.61 wt% of emulsifying thickener, 2-3 wt% of dietary fiber, 0.02-0.05 wt% of acidity regulator and 50.52-57.85 wt% of water.

2. The fermented milk-containing beverage according to claim 1, It is characterized in that The yogurt base is fermented from cow's milk, a starter and water, wherein the cow's milk has a protein content of ≥3.2% and a fat content of ≥3.5%; preferably, the mass ratio of the cow's milk, the starter and the water used in the fermentation is (32.40-42.75): (0.001-0.004): (2.249-8.296); more preferably, the acidity of the yogurt base is 100°T-112°T, and the starter includes one or more of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactiplantibacillus plantarum, Lacticaseibacillus casei and Lacticaseibacillus rhamnosus; And / or, the sweetener comprises erythritol and sucralose, and the mass ratio of erythritol to sucralose is (2.0-3.5): (0.013-0.015); And / or, the emulsifying thickener includes sodium carboxymethyl cellulose, sodium citrate, mono- and di-glycerol fatty acid esters and pectin, and the mass ratios of the sodium carboxymethyl cellulose, sodium citrate, mono- and di-glycerol fatty acid esters and pectin are: (0.289-0.337), (0.08-0.14), (0.067-0.091), (0.014-0.059).

3. The fermented milk-containing beverage according to claim 1, It is characterized in that The dietary fiber is polydextrose; And / or, the acidity regulator is citric acid monohydrate; and / or, the protein content of the fermented milk-containing beverage is 1.0 to 1.4 wt%; and / or, the acidity of the fermented milk-containing beverage is 45-50°T; And / or, the viscosity of the fermented milk-containing beverage is 12 to 17 cP.

4. A method for preparing a fermented milk-containing beverage according to any one of claims 1 to 3, It is characterized in that The following steps are involved: (1) mixing cow's milk with a starter, fermenting, and demulsifying to obtain a yogurt base; (2) dissolving the sweetener, the emulsifying thickener and the dietary fiber in water to obtain a mixed material; (3) mixing the yogurt base material and the mixed material to obtain a mixed milk; (4) homogenizing, sterilizing, cooling and then filling the mixed milk; The emulsifying thickener comprises sodium carboxymethyl cellulose, sodium citrate, mono- and di-glycerol fatty acid esters and pectin, and the mass ratios of the sodium carboxymethyl cellulose, sodium citrate, mono- and di-glycerol fatty acid esters and pectin are: (0.289-0.337), (0.08-0.14%), (0.067-0.091), and (0.014-0.059).

5. The preparation method according to claim 4, It is characterized in that The sweetener comprises erythritol and sucralose, and the mass ratio of the erythritol to sucralose is (2.0-3.5): (0.013-0.015).

6. The preparation method according to claim 4, It is characterized in that In the step (1), the milk is raw milk or reconstituted milk; and / or, in the step (1), before the milk is mixed with the starter, it needs to be standardized, diluted with water, sterilized and cooled, preferably, the sterilization temperature is 90° C. to 95° C., the sterilization time is 300s to 350s, and the cooling temperature is 42 to 45° C.; And / or, in step (1), the starter comprises one or more of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactiplantibacillus plantarum, Lacticaseibacillus casei and Lacticaseibacillus rhamnosus.

7. The preparation method according to claim 4, It is characterized in that In the step (1), the mass ratio of milk, starter and water used in the fermentation is (32.40-42.75): (0.001-0.004): (2.249-8.296); And / or, in step (1), the fermentation temperature is 42°C to 45°C, and the acidity of the milk after fermentation reaches 100°T to 112°T.

8. The preparation method according to claim 4, It is characterized in that In the step (2), the mass ratios of the sweetener, the emulsifier and thickener, the dietary fiber and the water are (2.015-3.513), (0.450-0.610), (2-3), and (50.514-57.841); and / or, in the step (2), the mixing conditions are a temperature of 65°C-80°C, a time of 10 min-25 min, and cooling to ≤50°C after mixing.

9. The preparation method according to claim 4, It is characterized in that In the step (3), the mass ratio of the yogurt base material to the mixed material is (36-45): (4.465-7.123).

10. The preparation method according to claim 4, It is characterized in that In the step (4), the homogenization conditions are 70°C to 85°C and 150 bar to 250 bar; and the sterilization conditions are 120°C to 139°C and 3s to 10s.

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