Long-shelf-life zero-sucrose fruit and vegetable lactic acid bacteria milk beverage and preparation method thereof

Abstract

The invention relates to a long-shelf-life 0-sucrose fruit and vegetable lactic acid bacteria milk beverage and a preparation method thereof. The long-shelf-life 0-sucrose fruit and vegetable lactic acid bacteria milk beverage is prepared from the following components in parts by weight: 4-5 parts of milk powder; 1.6 parts of a leavening agent; 4-6 parts of crystalline fructose; 0.5 to 0.7 part of a stabilizing agent and 0.005 to 0.3 part of a sweetening agent; 0.1 to 0.5 part of compound fruit and vegetable juice; an acidity regulator: 0.10 to 0.15 part, and 52 to 72 parts of water; the preparation method comprises the following steps: remaking milk, homogenizing and sterilizing, fermenting, dissolving a stabilizer and auxiliary materials, mixing, adjusting acidity, homogenizing again, sterilizing at high temperature and the like, so as to prepare the zero-sucrose fruit and vegetable lactic acid bacteria milk beverage with long shelf life. According to the present invention, the zero sucrose formula is adopted, the calorie is low, the sugar intake is reduced, the health is beneficial, the crystalline fructose system is adopted, the glycemic index is slow, the product is suitable for diabetics, the shelf life of the product can achieve 150 days, the tissue state is basically acceptable, the shelf life is long, the cost is low, the industrial production is advantageous, the appropriate ratio is selected, and the taste is close to the white granulated sugar; and health and delicious taste are satisfied.

Description

Technical Field

[0001] The invention relates to the technical field of lactic acid bacteria milk beverages, in particular to a long-shelf-life 0-sugar and vegetable lactic acid bacteria milk beverage and a preparation method thereof. Background Art

[0002] At present, most of the existing room temperature fruit and vegetable lactic acid bacteria milk beverages have added white sugar in their formulas. White sugar can easily cause obesity and does not meet the modern consumers' demand for healthy products. If no white sugar is added, sweeteners such as xylitol, sucralose, erythritol, etc. are added. The prices of xylitol and erythritol are relatively high, the manufacturing cost is relatively high, and the flavor after the combination has a distinct taste of sugar substitutes, which affects the flavor of the product and has no cost advantage in industrial production. For room temperature fruit and vegetable lactic acid bacteria beverages with a long shelf life, if sugar substitutes are used, the overall solids are low, which causes the product to have severe precipitation, stratification and other adverse tissue states during the shelf life, affecting sales. Summary of the invention

[0003] The technical problem to be solved by the present invention is to provide a long-shelf-life 0 sugar and vegetable lactic acid bacteria milk beverage and a preparation method thereof, which can effectively solve the problems raised in the above-mentioned background technology.

[0004] To solve the above problems, the technical solution adopted by the present invention is: a long-shelf-life 0 sucrose sugar and vegetable lactic acid bacteria milk beverage, characterized in that it includes the following components in weight proportions: 4 to 5 parts of milk powder; 1.6 parts of leavening agent: 4 to 6 parts of crystalline fructose; 0.5 to 0.7 parts of stabilizer, 0.005 to 0.3 parts of sweetener; 0.1 to 0.5 parts of compound fruit and vegetable juice; 0.10 to 0.15 parts of acidity regulator, and 52 to 72 parts of water.

[0005] As a further preferred embodiment of the present invention, the compound fruit and vegetable juice uses selected strawberries, bayberries, guava, red dragon fruit, raspberries, papayas, and tomatoes, 5 kinds of fruits and 2 kinds of vegetables, which are red foods. According to the theory of five colors of health preservation in traditional Chinese medicine, red nourishes the heart and is nutritionally comprehensive.

[0006] As a further preferred embodiment of the present invention, the milk powder includes whole milk powder and / or skim milk powder.

[0007] As a further preferred embodiment of the present invention, the stabilizer includes sodium carboxymethyl cellulose, mono- and di-glycerol fatty acid esters, sodium stearoyl lactylate, pectin and xanthan gum.

[0008] As a further preferred embodiment of the present invention, the sweetener is acesulfame potassium or sucralose.

[0009] A long-shelf-life 0-sugar and vegetable lactic acid bacteria milk beverage, the preparation method of which comprises the following steps: S1. Reconstituted milk preparation: Pair the weight of milk powder with the corresponding weight of water in a ratio of 1:7, control the water temperature at 45~55°C, shear for 10~15min, and hydrate at 45-55°C for 30min; S2. Homogenization and sterilization: homogenize and sterilize the milk in S1, the first-level homogenization pressure is 3MPA~5MPa, the second-level pressure is 15MPA~25MPa, the sterilization temperature is 95±1℃, 300s; S3 inoculation fermentation: the milk in step S2 is cooled to 42 ~ 45 ℃, the starter is added, stirred evenly, allowed to stand for fermentation, and cooled to below 15 ℃ after the fermentation is completed; S4. Dissolving auxiliary materials such as stabilizers: add the weight of stabilizer to the corresponding weight of water in a ratio of 1:50, add hot water at a temperature of 60-70°C, add the stabilizer, shear for 15-20 minutes, then add crystalline fructose, sweetener and compound fruit and vegetable juice, and shear for 10-15 minutes; S5 mixing: mixing the liquid in step S4 with the fermentation base in step S3; S6 acidification: the acidity regulator is matched with the corresponding parts by weight of water in a ratio of 1:10, and dissolved, and after dissolution, the solution obtained in step S5 is mixed uniformly; S7. Homogenization: The mixed liquid in step S6 is homogenized, the primary homogenization pressure is 3MPA~5MPa, and the secondary homogenization pressure is 15MPA~25MPa; S8. Sterilization and canning: sterilize the liquid homogenized in step S7 at 120°C to 130°C, cool it, and aseptically fill it into packaging to obtain a finished product.

[0010] Compared with the prior art, the present invention provides a long-shelf-life 0-sugar and vegetable lactic acid bacteria milk beverage and a preparation method thereof, which has the following beneficial effects: 1.0 sucrose formula, low in calories, reduces sugar intake, is good for health, uses a crystalline fructose system, has a slow glycemic index, and is suitable for diabetics.

[0011] 2. Due to the zero sucrose system, the total solids of the product are low, which makes the product very easy to have phenomena such as water separation, stratification and precipitation, and the shelf life is short. The present invention selects a better stabilization system, so that the product has a basically acceptable tissue state within the shelf life of 159 days, solving the problem of unstable tissue state during the long shelf life caused by the zero sucrose system and low solids; 3. The combination of crystalline fructose and sweetener is low-cost and has advantages in industrial production. At the same time, the appropriate proportion is selected, and the taste is close to that of white sugar, which is healthy and delicious at the same time. DETAILED DESCRIPTION

[0012] The content of the present invention will be described below in conjunction with embodiments. It should be understood that the embodiments described in the present invention are used to more clearly illustrate the present invention, rather than to limit the scope of the present invention.

[0013] The endpoints and any values ​​of the ranges disclosed in this article are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0014] Example 1: 2.7 parts of whole milk powder, 1.6 parts of skim milk powder; 1.6 parts of starter: 4 parts of crystalline fructose; 0.3 parts of sodium carboxymethyl cellulose, 0.05 parts of mono- and di-glycerol fatty acid esters, 0.05 parts of sodium stearoyl lactylate, 0.1 parts of pectin, 0.1 parts of xanthan gum, 0.025 parts of acesulfame potassium; 0.1 parts of compound fruit and vegetable juice; 0.12 parts of acidity regulator.

[0015] (1) Preparation of reconstituted milk: Mix the above milk powder in a ratio of powder to water of 1:7, use 50°C hot water, shear for 15 minutes, and hydrate at 50°C for 30 minutes.

[0016] (2) Homogenization and sterilization: The milk in step (1) is homogenized and sterilized, the first-level homogenization pressure is 4 MPa, the second-level pressure is 20 MPa, the sterilization temperature is 95°C, and the time is 300 seconds.

[0017] (3) Inoculation and fermentation: Cool the milk in step (2) to 42°C, add the starter, stir evenly, let stand and ferment, and cool to below 15°C after fermentation.

[0018] (4) Dissolution of auxiliary materials such as stabilizers: Add hot water at a temperature of 70°C according to the ratio of stabilizer to water of 1:50, add the stabilizer, shear for 15 minutes, then add crystalline fructose, sweetener and compound fruit and vegetable juice, and shear for 10 minutes.

[0019] (5) Mixing: Mixing the liquid in step (4) with the fermentation base in step (3).

[0020] (6) Acid adjustment: Dissolve the acidity regulator in a ratio of 1:10.

[0021] (7) Homogenization: The mixed liquid in step (6) is homogenized, with the first-stage homogenization pressure being 4 MPa and the second-stage homogenization pressure being 20 MPa.

[0022] (8) Sterilization and canning: The liquid homogenized in step (7) is sterilized at 125° C., cooled, and aseptically filled into a package to obtain a lactic acid bacteria milk beverage with zero sucrose and a long shelf life.

[0023] Example 2: 2.7 parts of whole milk powder, 1.6 parts of skim milk powder; 1.6 parts of starter: 5 parts of crystalline fructose; 0.3 parts of sodium carboxymethyl cellulose, 0.05 parts of mono- and di-glycerol fatty acid esters, 0.05 parts of sodium stearoyl lactylate, 0.1 parts of pectin, 0.1 parts of xanthan gum, 0.0085 parts of sucralose; 0.1 parts of compound fruit and vegetable juice; 0.12 parts of acidity regulator.

[0024] (1) Preparation of reconstituted milk: Mix the above milk powder in a ratio of powder to water of 1:7, use 50°C hot water, shear for 15 minutes, and hydrate at 50°C for 30 minutes. (2) Homogenization and sterilization: The milk in step (1) is homogenized and sterilized, the first-level homogenization pressure is 4 MPa, the second-level pressure is 20 MPa, the sterilization temperature is 95°C, 300 s, (3) Inoculation and fermentation: Cool the milk in step (2) to 43°C, add the starter, stir evenly, let stand and ferment, and cool to below 15°C after fermentation. (4) Dissolving auxiliary materials such as stabilizers: According to the ratio of stabilizer to water of 1:50, add hot water at a temperature of 65°C, add the stabilizer, shear for 10 minutes, then add crystallized fructose, sweetener and compound fruit and vegetable juice, and shear for 15 minutes; (5) Mixing: Mixing the liquid in step (4) with the fermentation base in step (3).

[0025] (6) Acid adjustment: Dissolve the acidity regulator in a ratio of 1:10 (7) Homogenization: The mixed liquid in step (6) is homogenized, the primary homogenization pressure is 4MPa, and the secondary homogenization pressure is 20MPa; (8) Sterilization canning: The homogenized liquid in step (7) is sterilized at 125°C, cooled, and aseptically filled into packaging. A lactic acid bacteria milk beverage with zero sucrose and a long shelf life is obtained. Example 3: 2.7 parts of whole milk powder, 1.6 parts of skim milk powder; 1.6 parts of leavening agent: 5 parts of crystalline fructose; 0.3 parts of sodium carboxymethyl cellulose, 0.05 parts of mono- and di-glycerol fatty acid esters, 0.05 parts of sodium stearoyl lactylate, 0.1 parts of pectin, 0.1 parts of xanthan gum, 0.0085 parts of sucralose, 0.3 parts of compound fruit and vegetable juice, and 0.12 parts of acidity regulator.

[0026] (1) Preparation of reconstituted milk: Mix the above milk powder in a ratio of powder to water of 1:7, use 50°C hot water, shear for 15 minutes, and hydrate at 50°C for 30 minutes. (2) Homogenization and sterilization: The milk in step (1) is homogenized and sterilized, the first-level homogenization pressure is 4 MPa, the second-level pressure is 20 MPa, the sterilization temperature is 95°C, 300 s, (3) Inoculation and fermentation: Cool the milk in step (2) to 43°C, add the starter, stir evenly, let stand and ferment, and cool to below 15°C after fermentation. (4) Dissolving auxiliary materials such as stabilizers: According to the ratio of stabilizer to water of 1:50, add hot water at a temperature of 65°C, add the stabilizer, shear for 10 minutes, then add crystallized fructose, sweetener and compound fruit and vegetable juice, and shear for 15 minutes; (5) Mixing: Mixing the liquid in step (4) with the fermentation base in step (3).

[0027] (6) Acid adjustment: Dissolve the acidity regulator in a ratio of 1:10 (7) Homogenization: The mixed liquid in step (6) is homogenized, the primary homogenization pressure is 4MPa, and the secondary homogenization pressure is 20MPa; (8) Sterilization canning: The homogenized liquid in step (7) is sterilized at 125°C, cooled, and aseptically filled into a package. A lactic acid bacteria milk beverage with zero sucrose and a long shelf life is obtained.

[0028] Example 4: 3 parts of whole milk powder, 1.5 parts of skim milk powder; 1.6 parts of starter: 5 parts of crystalline fructose; 0.3 parts of sodium carboxymethyl cellulose, 0.05 parts of mono- and di-glycerol fatty acid esters, 0.05 parts of sodium stearoyl lactylate, 0.1 parts of pectin, 0.1 parts of xanthan gum, 0.0085 parts of sucralose; 0.1 parts of compound fruit and vegetable juice; 0.12 parts of acidity regulator.

[0029] (1) Preparation of reconstituted milk: Mix the above milk powder in a ratio of powder to water of 1:7, use 50°C hot water, shear for 15 minutes, and hydrate at 50°C for 30 minutes.

[0030] (2) Homogenization and sterilization: The milk in step (1) is homogenized and sterilized, the first-level homogenization pressure is 4 MPa, the second-level pressure is 20 MPa, the sterilization temperature is 95°C, and the time is 300 seconds.

[0031] (3) Inoculation and fermentation: Cool the milk in step (2) to 43°C, add the starter, stir evenly, let stand and ferment, and cool to below 15°C after fermentation.

[0032] (4) Dissolution of auxiliary materials such as stabilizers: Add hot water at a temperature of 65°C according to the ratio of stabilizer to water of 1:50, add the stabilizer, shear for 10 minutes, then add crystalline fructose, sweetener and compound fruit and vegetable juice, and shear for 15 minutes.

[0033] (5) Mixing: Mixing the liquid in step (4) with the fermentation base in step (3).

[0034] (6) Acid adjustment: Dissolve the acidity regulator in a ratio of 1:10.

[0035] (7) Homogenization: The mixed liquid in step (6) is homogenized, with the first-stage homogenization pressure being 4 MPa and the second-stage homogenization pressure being 20 MPa.

[0036] (8) Sterilization and canning: The liquid homogenized in step (7) is sterilized at 125° C., cooled, and aseptically filled into a package to obtain a lactic acid bacteria milk beverage with zero sucrose and a long shelf life.

[0037] Comparative Example: This comparative example provides a fruit and vegetable lactic acid bacteria milk beverage with a long shelf life and a preparation method thereof. Except for using white sugar to replace crystalline fructose and sweetener, the raw materials and formula used in this comparative example are consistent with those of Examples 1 and 2.

[0038] 2.7 parts of whole milk powder, 1.6 parts of skim milk powder; 1.6 parts of leavening agent: 11 parts of white sugar; 0.25 parts of sodium carboxymethyl cellulose, 0.0.05 parts of mono- and di-glycerol fatty acid esters, 0.2 parts of pectin, 0.05 parts of xanthan gum, 0.1 parts of compound fruit and vegetable juice, and 0.12 parts of acidity regulator.

[0039] (1) Preparation of reconstituted milk: Mix the above milk powder in a ratio of powder to water of 1:7, use 50°C hot water, shear for 15 minutes, and hydrate at 50°C for 30 minutes. (2) Homogenization and sterilization: The milk in step (1) is homogenized and sterilized, the first-level homogenization pressure is 4 MPa, the second-level pressure is 20 MPa, the sterilization temperature is 95°C, 300 s, (3) Inoculation and fermentation: Cool the milk in step (2) to 43°C, add the starter, stir evenly, let stand and ferment, and cool to below 15°C after fermentation. (4) Dissolving auxiliary materials such as stabilizers: According to the ratio of stabilizer to water of 1:50, add hot water at a temperature of 65°C, add the stabilizer, shear for 10 minutes, then add white sugar and compound fruit and vegetable juice, and shear for 15 minutes; (5) Mixing: Mixing the liquid in step (4) with the fermentation base in step (3).

[0040] (6) Acid adjustment: Dissolve the acidity regulator in a ratio of 1:10 (7) Homogenization: The mixed liquid in step (6) is homogenized, the primary homogenization pressure is 4MPa, and the secondary homogenization pressure is 20MPa; (8) Sterilization and canning: The liquid homogenized in step (7) is sterilized at 125° C., cooled, and aseptically filled into a package to obtain a lactic acid bacteria milk beverage with zero sucrose and a long shelf life.

[0041] Performance Testing Taste test The taste test was conducted on the combination of the sugar cane and vegetable lactic acid bacteria milk beverage containing 0 sugar cane and vegetable in Examples 1-4 and the sugar cane and vegetable lactic acid bacteria milk beverage containing 0 sugar cane in the control example. 35 people tasted the product and used a scoring system to evaluate the flavor and taste of the product. The full score for each item was 10 points. The final score was calculated according to the average score. The final results are recorded in Table 1 below.

[0042] Table 1 Example 1 Example 2 Example 3 Example 4 Comparative Example Flavor (10 points) 8.9 9.1 9.2 9.0 9.0 Taste (10 points) 8.7 8.8 8.9 8.8 8.7 As shown in Table 1, the taste and flavor of the fruit and vegetable lactic acid bacteria milk beverage prepared in the embodiment with 0 sucrose are comparable to those of the fruit and vegetable lactic acid bacteria milk beverage prepared in the comparative example with sucrose, which indicates that the taste and flavor of the present invention are close to those of the lactic acid bacteria milk beverage containing sucrose.

[0043] Take the products of Examples 1-4 and the comparative example as experimental samples, take 40g of each sample in a 50mL centrifuge tube, record the weight of the centrifuge tube as M1, record the sample mass as M2, centrifuge the sample at 4000r / min for 10min, pour the liquid after centrifugation, weigh it after standing upside down for 15min, record it as M3, the formula of centrifugal sedimentation rate is as follows: Centrifugal sedimentation rate = (M3-M1) / M2×100 parts: The lower the centrifugal sedimentation rate, the better the product stability. The experimental results are shown in Table 2 below Table 2 Example 1 Example 2 Example 3 Example 4 Comparative Example Instant test 1.67 copies 1.54 servings 1.56 servings 1.45 servings 1.55 servings As shown in Table 2, the centrifugal sedimentation rates of the embodiments and the comparative examples are close, indicating that the stability of the two is comparable.

[0044] The products of Examples 1-4 and the comparative example were used as observation samples, and were left to stand at room temperature. The thickness of the upper clear water layer was observed to measure the thickness. The thicker the thickness, the worse the surface stability. The results are shown in Table 3 below. Table 3 Example 1 Example 2 Example 3 Example 4 Comparative Example 15 days No bad condition No bad condition No bad condition No bad condition No bad condition 30 days No bad condition No bad condition No bad condition No bad condition No bad condition 60 days A small amount of water A small amount of water A small amount of water A small amount of water A small amount of water 90 days A small amount of fat floats up, the water separation state worsens, and a small amount of precipitation A small amount of fat floats up, the water separation state worsens, and a small amount of precipitation A small amount of fat floats up, the water separation state worsens, and a small amount of precipitation A small amount of fat floats up, the water separation state worsens, and a small amount of precipitation A small amount of fat floats up, the water separation state worsens, and a small amount of precipitation 120 days The fat in the product floats up, and stratification and precipitation occur. The fat in the product floats up, and stratification and precipitation occur. The fat in the product floats up and a layered state appears The fat in the product floats up, and stratification and precipitation occur. The fat in the product floats up, and stratification and precipitation occur. 150 days Fat floats and settles Fat floats, stratifies, and settles Fat floats, stratifies, and settles Fat floats, stratifies, and settles Fat floats, stratifies, and settles As shown in Table 3, the embodiments and comparative examples all showed water separation, stratification, fat floating and precipitation as the storage time increased, but the stratification and precipitation could be restored to their original state after being gently shaken, so the water separation, stratification and fat floating within the storage period of 150 days were all within an acceptable range. The tissue state of the comparative example and the embodiment during the storage period was consistent, indicating that the embodiment could achieve a long shelf life and the tissue state was acceptable.

[0045] The technical solutions between the various embodiments can be combined with each other, but they must be based on the fact that they can be implemented by ordinary technicians in the field. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such combination of technical solutions does not exist and is not within the scope of protection required by the present invention.

[0046] The above description is only a preferred embodiment of the present invention, and does not limit the patent scope of the present invention. All equivalent structural changes made by using the contents of the present invention specification under the inventive concept of the present invention, or directly / indirectly applied in other related technical fields are included in the patent protection scope of the present invention.

Claims

1. A long-shelf-life 0-sugar and vegetable lactic acid bacteria milk beverage, characterized in that: The invention comprises the following components in proportion by weight: 4 to 5 parts of milk powder; 1.6 parts of leavening agent; 4 to 6 parts of crystalline fructose; 0.5 to 0.7 parts of stabilizer; 0.005 to 0.3 parts of sweetener; 0.1 to 0.5 parts of compound fruit and vegetable juice; 0.10 to 0.15 parts of acidity regulator; and 52 to 72 parts of water.

2. The long-shelf-life 0-sugar and vegetable lactic acid bacteria milk beverage according to claim 1, characterized in that: The milk powder includes whole milk powder and / or skimmed milk powder.

3. The long-shelf-life 0-sugar and vegetable lactic acid bacteria milk beverage according to claim 1, characterized in that: The stabilizer includes sodium carboxymethyl cellulose, mono- and di-glycerol fatty acid esters, sodium stearoyl lactylate, pectin and xanthan gum.

4. The long-shelf-life 0-sugar and vegetable lactic acid bacteria milk beverage according to claim 1, characterized in that: The sweetener is acesulfame potassium or sucralose.

5. The long-shelf-life 0-sugar-sugar-vegetable lactic acid bacteria milk beverage according to claim 1, wherein the preparation method comprises the following steps: S1. Reconstituted milk preparation: Pair the weight of milk powder with the corresponding weight of water in a ratio of 1:7, control the water temperature at 45~55°C, shear for 10~15min, and hydrate at 45-55°C for 30min; S2. Homogenization and sterilization: homogenize and sterilize the milk in S1, the first-level homogenization pressure is 3MPA~5MPa, the second-level pressure is 15MPA~25MPa, the sterilization temperature is 95±1℃, 300s; S3 inoculation fermentation: the milk in step S2 is cooled to 42 ~ 45 ℃, the starter is added, stirred evenly, allowed to stand for fermentation, and cooled to below 15 ℃ after the fermentation is completed; S4. Dissolving auxiliary materials such as stabilizers: add the weight of stabilizer to the corresponding weight of water in a ratio of 1:50, add hot water at a temperature of 60-70°C, add the stabilizer, shear for 15-20 minutes, then add crystalline fructose, sweetener and compound fruit and vegetable juice, and shear for 10-15 minutes; S5 mixing: mixing the liquid in step S4 with the fermentation base in step S3; S6 acidification: the acidity regulator is matched with the corresponding parts by weight of water in a ratio of 1:10, and dissolved, and after dissolution, the solution obtained in step S5 is mixed uniformly; S7. Homogenization: The mixed liquid in step S6 is homogenized, the primary homogenization pressure is 3MPA~5MPa, and the secondary homogenization pressure is 15MPA~25MPa; S8. Sterilization and canning: sterilize the liquid homogenized in step S7 at 120°C to 130°C, cool it, and aseptically fill it into packaging to obtain a finished product.