Preparation method of sugar-free post-generation fermentation type milk-containing beverage

Abstract

The invention discloses a preparation method of a sugar-free postbiotic fermentation type milk-containing beverage. The invention relates to the technical field of milk-containing beverages. The preparation method comprises the following preparation steps: step 1, preparing fermentation liquor; step 2, performing sectional fermentation; step 3, blending and mixing; step 4, acid adjustment; step five, homogenizing; and step 6, sterilizing the homogenized finished product. According to the preparation method of the sugar-free post-generation fermentation type milk-containing beverage, lactose in skim milk powder is subjected to enzymolysis through lactase to produce glucose and galactose, the glucose and the galactose participate in browning to consume part of the glucose, a strain fermentation technology consumes part of the glucose and the galactose, and a sugar-free fermentation base solution is finally obtained through the three-step technology; an enzymolysis process and a milk powder hydration process are combined, so that the batching waiting time is saved, and the batching risk is reduced; and through primary fermentation and secondary fermentation processes and in combination with health benefits of postbiotics, the nutritional value of the product is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of milk-containing beverages, and specifically to a preparation method of a sugar-free postbiotic fermented milk-containing beverage. Background Art

[0002] With the acceleration of the modern life rhythm and the improvement of health awareness, consumers pay more and more attention to health factors when choosing beverages. As a beverage with rich nutrition and diverse tastes, milk-containing beverages occupy a certain share in the market. At present, the production process of brown fermented milk-containing beverages is to use skim milk powder to add glucose or white granulated sugar for browning reaction and then cool down for a primary fermentation to complete the production of the fermentation base liquid. The fermentation base liquid is then prepared into a high-acid and high-sugar brown fermented milk-containing beverage through processes such as blending, homogenization, and sterilization. Traditional milk-containing beverages usually contain relatively high sugar, which is not conducive to diabetic patients and people who need to control sugar intake. Therefore, it is particularly urgent to develop a sugar-free milk-containing beverage. In recent years, postbiotics, as a new type of health ingredient, have gradually attracted the attention of researchers and consumers. Postbiotics refer to the non-viable metabolic products and cell wall components produced by probiotic fermentation, and have various physiological functions such as regulating the intestinal flora and enhancing immunity. At present, most fermented milk-containing beverages are sterilized, and the fermenting bacteria in the products are killed. Compared with fermenting bacteria or probiotics and prebiotics, postbiotics are more stable, easier to preserve, and are not restricted by the gastrointestinal environment, and can directly exert health benefits.

[0003] Chinese Patent with Publication No. CN111357812A discloses a fermented milk-containing beverage, which is made from the following raw materials in parts by weight: 0.08 - 0.2 part of bacterial strain, 10 - 15 parts of skim milk powder, 15 - 20 parts of edible glucose, 0.6 - 0.9 part of stevioside, 5 - 10 parts of high fructose syrup, 0.4 - 0.5 part of edible flavor, 0.3 - 0.7 part of edible colloid, 0.15 - 0.25 part of stabilizer, 0.05 - 0.08 part of citric acid, 0.08 - 0.15 part of sodium citrate, and 20 - 30 parts of deionized water. The fermented milk-containing beverage described in this invention has excellent flavor, taste, and appearance of milk beverage, and acidity and sweetness; while ensuring the flavor and taste, this invention also maintains excellent stability, and the dosage of the stabilizer is small. The stabilizer described in this invention has broad application prospects. In the process of preparing the fermented milk-containing beverage in the above-mentioned prior art, the production of the fermentation base liquid is completed by a single fermentation, and the fermentation flavor of the fermentation broth needs to be further improved. And by adding high fructose syrup to increase the sweetness of the beverage, it is easy to promote the synthesis of fat when people drink it, resulting in an increase in blood sugar and other diseases. Therefore, the present invention provides a preparation method of a sugar-free postbiotic fermented milk-containing beverage to solve the above problems. Summary of the Invention

[0004] (1) Technical problems to be solved

[0005] In view of the deficiencies of the prior art, the present invention provides a method for preparing a sugar-free postbiotic fermented milk beverage, which solves the problems mentioned in the above background art.

[0006] (2) Technical solutions

[0007] To achieve the above objectives, the present invention is realized through the following technical solutions: A method for preparing a sugar-free postbiotic fermented milk beverage, comprising the following preparation steps:

[0008] Comprising the following preparation steps:

[0009] Step 1, preparing the fermentation broth: Mix skim milk powder and milk protein powder, heat up to 40 - 50 °C, heat until completely dissolved, add 1 - 2‰ of lactase at a temperature of 40 - 45 °C, carry out an enzymatic hydrolysis reaction for 45 - 60 min, then sequentially perform homogenization and sterilization treatments on the hydrolyzed mixed material to obtain the fermentation broth, and then perform browning treatment on the fermentation broth;

[0010] Step 2, segmented fermentation: First-stage fermentation: Prepare the first-stage fermentation base liquid, ferment at a temperature of 41 - 42 °C for 48 - 72 h until the fermentation acidity of the first-stage fermentation base liquid reaches 0.7 - 1.0%, then cool the first-stage fermentation base liquid to 20 - 30 °C through a cold plate and store it for 30 - 48 h; Second-stage fermentation process: Prepare the second-stage fermentation base liquid, ferment at a temperature of 20 - 30 °C for 48 - 72 h until the fermentation acidity of the second-stage fermentation base liquid reaches 1.0 - 1.5%, then cool the second-stage fermentation base liquid to 8 - 15 °C through a cold plate;

[0011] Step 3, blending and mixing: Add 3 - 5‰ of sugar-free pectin, 3 - 5% of erythritol, 2 - 4% of maltitol, and 0.03 - 0.05‰ of stevioside to 4 - 5 m 3 of process water, dissolve until completely free of particles to obtain a mixed solution of stabilizers, add 0.05 - 2.5‰ of postbiotics and 16 - 20% of the fermented base liquid after segmented fermentation to the mixed solution of stabilizers, and mix and stir for 10 - 15 min;

[0012] Step 4, acid adjustment: Adjust the acidity and pH value of the product using 0.5 - 1‰ of citric acid diluted 5 - 10 times, 0.5 - 1‰ of lactic acid, 0.5 - 1‰ of malic acid, and 0.5 - 1‰ of sodium citrate;

[0013] Step 5, homogenization: Perform homogenization treatment on the finished product after blending, and the process parameters of the homogenization treatment are a pressure of 18 - 25 MPa and a temperature of 60 - 65 °C;

[0014] Step 6, perform sterilization treatment on the homogenized finished product.

[0015] Preferably, in the first step, during the homogenization treatment, the process parameters are: pressure 15 - 22 MPa, temperature 60 - 65 °C; during the sterilization treatment, the process parameters are: temperature 95 - 98 °C, time 15 - 300 s.

[0016] Preferably, in the first step, during the browning treatment, the process parameters are: temperature 95 - 98 °C, time 2 - 4 h.

[0017] Preferably, in the second step, the preparation of the first-stage fermentation base liquid: 0.05% Lactobacillus casei, 0.05% Lactobacillus helveticus, 0.03% yeast are completely mixed with the fermentation base liquid prepared in the first step.

[0018] Preferably, in the second step, the preparation of the second-stage fermentation base liquid: 0.3 - 0.7% soybean polysaccharide solution, 1 - 2% sodium citrate solution are completely mixed with the first-stage fermentation base liquid, and then homogenization treatment is carried out. The process parameters are: pressure 15 - 22 MPa, time 15 - 30 min, temperature 60 - 65 °C, and then sterilization treatment is carried out at a temperature of 95 - 98 °C for 15 s.

[0019] Preferably, in the third step, the dissolution temperature is 65 - 70 °C, the dissolution time is 15 - 20 min, and after complete dissolution, it is cooled to 30 - 35 °C by a cold plate.

[0020] Preferably, in the fourth step, the acid adjustment temperature is lower than 30 °C, and the acid adjustment speed is 6 - 7 tons / h.

[0021] Preferably, in the fourth step, the acidity of the product is adjusted to 0.35 - 0.42%, and the pH value is adjusted to 3.6 - 4.0.

[0022] Preferably, in the sixth step, the sterilization temperature is 118 - 121 °C, the sterilization time is 15 - 20 s, and the finished product sterilization outlet temperature is 20 - 30 °C

[0023] (III) Beneficial effects

[0024] The present invention provides a preparation method of a sugar-free postbiotic fermented milk beverage. Compared with the prior art, it has the following beneficial effects:

[0025] (1) The preparation method of this sugar-free postbiotic fermented milk beverage involves producing glucose and galactose by lactase enzymatic hydrolysis of lactose in skim milk powder, enabling them to participate in browning to consume part of the glucose, and the strain fermentation technology to consume part of the glucose and galactose. These three-step process technologies ultimately achieve a sugar-free fermentation base liquid. The enzymatic hydrolysis process is combined with the milk powder hydration process, saving the ingredient waiting time and reducing ingredient risks. Through the primary fermentation and secondary fermentation processes, combined with the health benefits of postbiotics, the nutritional value of the product is improved. The sugar-free fermentation broth fermentation process of the present invention uses a specific strain secondary fermentation process to complete a total fermentation time of 165 - 195h, with a more intense flavor than the traditional 48h primary fermentation broth fermentation, and can produce various beneficial metabolites such as amino acids, vitamins, minerals, organic acids, short-chain fatty acids, and antimicrobial peptides, which helps to regulate the intestinal microecological balance.

[0026] (2) The preparation method of this sugar-free postbiotic fermented milk beverage uses concentrated milk protein to replace skim milk powder to reduce the lactose content in the fermentation base liquid; uses sugar-free pectin raw materials to reduce the substitution of sugar content; uses a combination of natural sweeteners and sugar alcohols to solve problems such as bitterness, tongue coating, astringency, and lack of fullness in the sweetness after removing sucrose. The application of postbiotics in fermented milk beverages enhances the health value of the product.

[0027] In summary, the present invention uses a compound of skim milk powder and milk protein powder to produce a sugar-free fermentation base liquid through lactase hydrolysis, browning, and secondary fermentation processes, increases the health efficacy of the product by adding postbiotics, and solves the defect problems of the taste of sugar-free products through the combination of natural sweeteners and sugar alcohols, ultimately achieving a sugar-free postbiotic brown fermented milk beverage. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The process flow chart provided for the invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0029] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0030] Example 1

[0031] A preparation method of a sugar-free postbiotic fermented milk beverage includes the following preparation steps:

[0032] Step 1. Preparation of fermentation broth: Mix skim milk powder and milk protein powder, heat up to 40°C, heat until completely dissolved, add 1 - 2‰ of lactase at 40°C, carry out enzymatic hydrolysis reaction for 45 min, then successively perform homogenization treatment on the hydrolyzed mixture. The process parameters are: pressure 15 MPa, temperature 60°C; sterilization treatment, the process parameters are: temperature 95°C, time 15 s, to obtain the fermentation broth, and then carry out browning treatment on the fermentation broth. The process parameters are: temperature 95°C, time 2 h;

[0033] Step 2. Step - by - step fermentation: First - stage fermentation: Prepare the first - stage fermentation base liquid: Add 0.05% of Lactobacillus casei, 0.05% of Lactobacillus helveticus, 0.03% of yeast to the fermentation base liquid prepared in Step 1, and after complete mixing, ferment at 41°C for 48 h. When the fermentation acidity of the first - stage fermentation base liquid reaches 0.7 - 1.0%, cool the first - stage fermentation base liquid to 20°C through a cold plate and store for 30 h; Second - stage fermentation process: Prepare the second - stage fermentation base liquid: Completely mix 0.3% of soy polysaccharide solution and 2% of sodium citrate solution with the first - stage fermentation base liquid, perform homogenization treatment. The process parameters are: pressure 15 MPa, temperature 60°C, and then carry out sterilization treatment at 95°C for 15 s; Ferment at 20°C for 48 h. When the fermentation acidity of the second - stage fermentation base liquid reaches 1.0%, cool the second - stage fermentation base liquid to 8°C through a cold plate;

[0034] Step 3. Blending and mixing: Add 3‰ of sugar - free pectin, 5% of erythritol, 4% of maltitol, 0.05‰ of stevioside into 5m 3 of process water, dissolve at 65°C for 15 min until completely free of particles, then cool to 30°C through a cold plate to obtain the mixed solution of stabilizers. Add 2.5‰ of postbiotics and 20% of the fermentation base liquid after step - by - step fermentation to the mixed solution of stabilizers, and mix and stir for 10 min;

[0035] Step 4. Acid adjustment: At 28°C, use 0.5‰ of citric acid diluted 5 times, 1‰ of lactic acid, 1‰ of malic acid, 1‰ of sodium citrate to adjust the pH value of the product to 3.6 and the acidity to 0.35%, and the acid - adjustment speed is 6 tons / h;

[0036] Step 5. Homogenization: Perform homogenization treatment on the finished product after blending. The process parameters of homogenization treatment are pressure 18 MPa and temperature 60°C;

[0037] Step 6. Sterilize the homogenized finished product. The process parameters are: temperature 118°C, time 15S, and the outlet temperature of finished - product sterilization is 20°C.

[0038] Example 2

[0039] A preparation method of a sugar-free postbiotic fermented milk beverage, comprising the following preparation steps:

[0040] Step 1: Prepare the fermentation broth: After mixing skim milk powder and milk protein powder, heat it to 45°C. After heating until it is completely dissolved, add 1.5‰ of lactase at a temperature of 42°C, and carry out an enzymatic hydrolysis reaction for 50 minutes. Then, the mixed material after enzymatic hydrolysis is subjected to homogenization treatment in sequence. The process parameters are: pressure 20 MPa, temperature 64°C; sterilization treatment, the process parameters are: temperature 96°C, time 100 s, to obtain the fermentation broth. Then, the fermentation broth is subjected to browning treatment, and the process parameters are: temperature 96°C, time 3 h;

[0041] Step 2: Segmented fermentation: First-stage fermentation: Prepare the first-stage fermentation base liquid: After completely mixing 0.05% of Lactobacillus casei, 0.05% of Lactobacillus helveticus, 0.03% of yeast and the fermentation broth base liquid prepared in Step 1, ferment at a temperature of 42°C for 60 h until the fermentation acidity of the first-stage fermentation base liquid reaches 0.8%. Then, cool the first-stage fermentation base liquid to 25°C through a cold plate and store it for 39 h; Second-stage fermentation process: Prepare the second-stage fermentation base liquid: After completely mixing 0.5% of soybean polysaccharide solution and 1.5% of sodium citrate solution with the first-stage fermentation base liquid, carry out homogenization treatment. The process parameters are: pressure 18 MPa, time 25 min, temperature 64°C, and then sterilize at a temperature of 97°C for 15 s; Ferment at a temperature of 25°C for 60 h until the fermentation acidity of the second-stage fermentation base liquid reaches 1.2%. Then, cool the second-stage fermentation base liquid to 12°C through a cold plate;

[0042] Step 3: Blending and mixing: Add 4‰ of sugar-free pectin, 4% of erythritol, 3% of maltitol, and 0.04‰ of stevioside into 4.5 m 3 of process water, dissolve at a temperature of 67°C for 180 min until there are no particles completely. Then, cool it to 32°C through a cold plate to obtain a mixed solution of stabilizers. Add 0.15‰ of postbiotics and 18% of the fermentation broth base liquid after segmented fermentation to the mixed solution of stabilizers, and mix and stir for 12 min;

[0043] Step 4: Acid adjustment: At a temperature of 25°C, adjust the pH value of the product to 3.8 and the acidity to 0.38% by using 0.8‰ of citric acid diluted 6 times, 0.6‰ of lactic acid, 0.7‰ of malic acid, and 0.7‰ of sodium citrate. The acid adjustment speed is 7 tons / h;

[0044] Step 5: Homogenization: Homogenize the finished product after blending. The process parameters of the homogenization treatment are pressure 20 MPa and temperature 64°C;

[0045] Step 6: Sterilize the homogenized finished product. The process parameters are: temperature 120°C, time 18S, and the outlet temperature of the finished product after sterilization is 25°C.

[0046] Example 3

[0047] A preparation method of a sugar-free postbiotic fermented milk beverage, comprising the following preparation steps:

[0048] Step 1: Prepare the fermentation broth: After mixing skim milk powder and milk protein powder, heat it up to 50°C. After heating until it is completely dissolved, add 2‰ lactase at a temperature of 45°C and carry out an enzymatic hydrolysis reaction for 60 min. Then, the enzymatically hydrolyzed mixed material is subjected to homogenization treatment in sequence. The process parameters are: pressure 22 MPa, temperature 65°C; sterilization treatment, the process parameters are: temperature 98°C, time 300 s, to obtain the fermentation broth, and then the fermentation broth is subjected to browning treatment. The process parameters are: temperature 98°C, time -4 h;

[0049] Step 2: Segmented fermentation: Add 0.05% Lactobacillus casei, 0.05% Lactobacillus helveticus, 0.03% yeast to the fermentation broth prepared in Step 1 and mix them completely with the fermentation broth base. At a temperature of 42°C, ferment for 72 h. When the fermentation acidity of the first-stage fermentation broth reaches 1.0%, cool the first-stage fermentation broth to 30°C through a cold plate and store it for 48 h; The second-stage fermentation process: Prepare the second-stage fermentation broth: After completely mixing 0.7% soybean polysaccharide solution, 1% sodium citrate solution with the first-stage fermentation broth, carry out homogenization treatment. The process parameters are: pressure 22 MPa, time 30 min, temperature 65°C, and then sterilize it at a temperature of 98°C for 15 s; At a temperature of 30°C, ferment for 72 h. When the fermentation acidity of the second-stage fermentation broth reaches 1.5%, cool the second-stage fermentation broth to 15°C through a cold plate;

[0050] Step 3: Blending and mixing: Add 5‰ sugar-free pectin, 3% erythritol, 2% maltitol, 0.03‰ stevioside to 4m 3 of process water, dissolve it at a temperature of 70°C for 20 min until there are no particles completely, and then cool it to 35°C through a cold plate to obtain a mixed solution of the stabilizer. Add 0.05 postbiotic and 20% of the fermented broth after segmented fermentation to the mixed solution of the stabilizer, and mix and stir for 15 min;

[0051] Step 4: Acid adjustment: At a temperature of 20°C, use 1‰ citric acid diluted 10 times, 0.5‰ lactic acid, 0.5‰ malic acid, 0.5‰ sodium citrate to adjust the pH value of the product to -4.0 and the acidity to 0.42%. The acid adjustment speed is 7 tons / h;

[0052] Step Five, Homogenization: Homogenize the finished product after preparation. The process parameters for homogenization are a pressure of 25 MPa and a temperature of 65 °C;

[0053] Step Six, Sterilize the homogenized finished product. The process parameters are: a temperature of 121 °C, a time of 20 s, and the outlet temperature of the sterilized finished product is 30 °C.

[0054] Meanwhile, the content not described in detail in this specification belongs to the prior art well-known to those skilled in the art.

[0055] It should be noted that, in this article, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the term "comprising", "including" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device comprising a series of elements not only includes those elements, but also includes other elements not expressly listed, or further includes elements inherent to such process, method, article or device.

[0056] Although the embodiments of the present invention have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a sugar-free postbiotic fermented milk beverage, characterized in that: The method comprises the following preparation steps: Step 1, preparing fermentation liquid: after skimmed milk powder and milk protein powder are mixed, the temperature is raised to 40-50°C, and after heating until they are completely dissolved, 1-2‰ lactase is added at a temperature of 40-45°C, and the enzymolysis reaction is carried out for 45-60 minutes, and then the mixture after enzymolysis is homogenized and sterilized in sequence to obtain fermentation liquid, and then the fermentation liquid is subjected to browning treatment; Step 2, staged fermentation: first stage fermentation: prepare a first stage fermentation base liquid, ferment at a temperature of 41-42°C for 48-72 hours, until the fermentation acidity of the first stage fermentation base liquid reaches 0.7-1.0%, cool the first stage fermentation base liquid to 20-30°C by a cold plate, and store for 30-48 hours; second stage fermentation process: prepare a second stage fermentation base liquid, ferment at a temperature of 20-30°C for 48-72 hours, until the fermentation acidity of the second stage fermentation base liquid reaches 1.0-1.5%, cool the second stage fermentation base liquid to 8-15°C by a cold plate; Step 3: Mix: Add 3-5‰ sugar-free pectin, 3-5% erythritol, 2-4% maltitol, and 0.03-0.05‰ stevia to 4-5 ml 3 Dissolve in process water until there are no particles, thus obtaining a mixed solution of stabilizer, add 0.05-2.5‰ of postbiotics and 16-20% of fermentation base liquid after staged fermentation into the mixed solution of stabilizer, and mix and stir for 10-15 minutes; Step 4: Acid adjustment: Use 0.5-1‰ of citric acid, 0.5-1‰ of lactic acid, 0.5-1‰ of malic acid, and 0.5-1‰ of sodium citrate diluted 5-10 times to adjust the acidity and pH value of the product; Step 5: Homogenization: The prepared finished product is homogenized. The process parameters of the homogenization are pressure 18-25MPa and temperature 60-65℃. Step 6: Sterilize the homogenized finished product.

2. The method for preparing a sugar-free postbiotic fermented milk-containing beverage according to claim 1, characterized in that: In the step 1, during homogenization, the process parameters are: pressure 15-22MPa, temperature 60-65°C; during sterilization, the process parameters are: temperature 95-98°C, time 15-300s.

3. The method for preparing a sugar-free postbiotic fermented milk-containing beverage according to claim 1, characterized in that: In the step 1, during the browning treatment, the process parameters are: temperature 95-98° C., time 2-4 h.

4. The method for preparing a sugar-free postbiotic fermented milk-containing beverage according to claim 1, characterized in that: In the step 2, a fermentation base liquid is prepared: 0.05% of Lactobacillus casei, 0.05% of Lactobacillus helveticus, and 0.03% of yeast are completely mixed with the fermentation base liquid prepared in the step 1.

5. The method for preparing a sugar-free postbiotic fermented milk-containing beverage according to claim 1, characterized in that: In the step 2, the second-stage fermentation base liquid is prepared by completely mixing 0.3-0.7% soybean polysaccharide solution and 1-2% sodium citrate solution with the first-stage fermentation base liquid, and then homogenizing the mixture. The process parameters are as follows: pressure 15-22MPa, time 15-30min, temperature 60-65°C, and then sterilizing the mixture at 95-98°C for 15s.

6. The method for preparing a sugar-free postbiotic fermented milk-containing beverage according to claim 1, characterized in that: In the step 3, the dissolving temperature is 65-70° C., the dissolving time is 15-20 min, and after being completely dissolved, the temperature is lowered to 30-35° C. using a cold plate.

7. The method for preparing a sugar-free postbiotic fermented milk-containing beverage according to claim 1, characterized in that: In the step 4, the acid adjustment temperature is lower than 30° C., and the acid adjustment speed is 6-7 tons / h.

8. The method for preparing a sugar-free postbiotic fermented milk-containing beverage according to claim 1, characterized in that: In the step 4, the acidity of the product is adjusted to 0.35-0.42% and the pH value is adjusted to 3.6-4.

0.

9. The method for preparing a sugar-free postbiotic fermented milk-containing beverage according to claim 1, characterized in that: In step six, the sterilization temperature is 118-121°C, the sterilization time is 15-20S, and the finished product sterilization outlet temperature is 20-30°C.

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