Probiotic vitamin mineral milk beverage formula and process production method

Abstract

The invention relates to the technical field of dairy product preparation, and provides a probiotic vitamin mineral milk beverage formula and a technological production method.The formula comprises concentrated fresh milk, milk powder, pectin, mixed berry fruit jam, mixed fruit and vegetable juice, probiotics, a leavening agent, dietary fibers, complex vitamin minerals and citric acid, and synergistic matching of various nutrients is achieved; the process comprises the steps of two-stage shearing milk base preparation, segmented temperature control fermented milk preparation, pectin enzymolysis and shearing synergistic pretreatment, fruit and vegetable raw material refining treatment, vitamin and mineral staged dissolution preparation, low-temperature precise blending, gradient vacuum degassing and secondary homogenization, UHT sterilization and sterile temporary storage, filling, post-treatment, inspection and warehousing. Through targeted process optimization, the problems that a traditional composite milk beverage is poor in nutrient absorption effect, prone to caking and layering, rough in taste, low in fermentation end point control precision, large in probiotic loss and the like are solved, the stability and sensory quality of the product are improved, and the requirements of consumers for functional and high-quality milk beverages are met.

Description

Technical Field

[0001] This invention relates to the field of dairy product preparation technology, specifically to a probiotic vitamin and mineral dairy beverage formula and production process. Background Technology

[0002] As public awareness of health deepens, the demand for dairy products is shifting from basic nutritional supply to functional and diversified needs. Compound dairy beverages, which offer multiple benefits such as gut health regulation, vitamin supplementation, and mineral intake, are gradually becoming one of the mainstream market demands. At the same time, consumers are increasingly demanding higher standards for product taste, ease of consumption, and shelf-life quality stability, driving the dairy industry to break through traditional models in formula design and production processes to meet these multi-dimensional consumer needs.

[0003] However, existing related products still have obvious technical shortcomings: on the one hand, the combination and dissolution process of nutrients are unreasonable, and precipitation and sedimentation problems are prone to occur when fat-soluble and water-soluble vitamins and minerals are mixed and added, which affects the absorption effect of the human body; on the other hand, the milk base is prone to clumping during the production process, the control precision of the fermentation endpoint is low, and the degassing and homogenization processes are simple, resulting in products that are prone to layering and have a rough taste. At the same time, the amount of probiotics lost during sterilization and storage is large, making it difficult to take into account nutritional integrity, taste experience and quality stability. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a probiotic vitamin and mineral milk beverage formula and production process, which solves the problems of poor nutrient compatibility and absorption in traditional compound milk beverages, easy clumping and layering of products due to the production process, rough taste, low precision in controlling the fermentation endpoint, and large loss of probiotics and insufficient quality stability during processing and storage.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solution: a probiotic vitamin and mineral milk beverage formula, comprising, by weight, 10-15 parts concentrated fresh milk, 30-35 parts milk powder, 4-5 parts pectin, 30-40 parts mixed berry jam, 75-80 parts mixed fruit and vegetable juice, 0.03 parts probiotics, 0.1 parts fermentation agent, 15-20 parts dietary fiber, 3-5 parts compound vitamins and minerals, and 0.3-1.0 parts citric acid.

[0006] A preferred method for producing a probiotic vitamin and mineral milk beverage includes the following steps: S1. Preparation of two-stage shear milk base: Milk powder and deionized water are taken at a mass ratio of 1:(3-4). The deionized water is preheated to 45±2℃ and then added to a two-stage shear water-powder mixer. First, 0.05-0.1% sodium tripolyphosphate by weight of milk powder is added and stirred until dissolved, and then milk powder is added. The mixer is turned on for two-stage treatment: the first stage is to stir at a low speed of 200-300 rpm for 10-15 min to achieve preliminary hydration and dispersion of milk powder and avoid local agglomeration; the second stage is to shear at a high speed of 1500-2000 rpm for 5-8 min to refine the particle size of milk powder to 5-10 μm and obtain a homogeneous milk powder hydrated solution; the milk powder hydrated solution is sent to a plate sterilizer and instantaneously sterilized at 100±5℃ for 15-20 s, and then cooled to 43±1℃ through a plate heat exchanger to obtain sterilized milk base; S2. Preparation of Segmented Temperature-Controlled Fermented Milk: Take 10-15 parts of concentrated fresh milk, filter through a 100-mesh sieve to remove impurities, and add 0.1 parts of starter culture, which is a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus in a 1:1 mass ratio. Stir at 300-500 rpm for 3-5 minutes until homogeneous. Combine this mixture with the sterilized milk base from step S1 and transfer it to a fermenter equipped with a temperature control system. Use a segmented temperature-controlled fermentation process: In the first stage, maintain fermentation at 43±1℃ for 60-70 minutes to promote rapid proliferation of the starter culture and establish a dominant bacterial population; in the second stage, cool down to 38±1℃ and continue fermentation for 30-40 minutes to slow down the fermentation rate and accumulate flavor compounds; during fermentation, stir at 100-150 rpm for 30 seconds every 20 minutes to avoid uneven acidity in certain areas; when the acidity of the fermentation system reaches 85-95T, stop fermentation and immediately cool to <20℃ through a spiral plate heat exchanger to obtain fermented milk. S3. Pretreatment with pectin enzymatic hydrolysis and shearing: Take 4-5 parts of pectin and mix with deionized water at a mass ratio of 1:(15-20). Add 0.01-0.03% of polygalacturonase by dry weight of pectin and enzymatically hydrolyze in a constant temperature water bath at 45±2℃ for 20-25 min to break the α-1,4-glycosidic bonds in the pectin molecular chain and reduce the molecular weight. Transfer the enzymatically hydrolyzed pectin solution to a high-speed shearing tank and shear at 2500-3000 rpm for 15 min at 75±5℃ to form uniform colloidal particles. Then filter through a 200-mesh nylon filter to remove unhydrolyzed pectin impurities and cool to <35℃ to obtain the pretreated pectin solution. S4. Refined processing of fruit and vegetable raw materials: Take 75-80 parts of mixed fruit and vegetable juice, filter it through a 150-mesh ceramic membrane to remove fruit pulp residue; take 30-40 parts of mixed berry flavored sauce, add it to a sugar dissolving jar, stir at 80-100 rpm for 15 minutes at 50±5℃ until the sauce is smooth and free of particles, filter it through a 60-mesh filter and cool it to <35℃ to obtain the processed fruit flavored sauce. S5. Staged dissolution preparation of vitamin and mineral complex: Take 3-5 parts of complex vitamin and mineral, separate them into fat-soluble and water-soluble components. The fat-soluble component contains vitamins A, D, and E, accounting for 40-50% by mass. The water-soluble component contains B vitamins, vitamin C, calcium salts, and zinc salts, accounting for 50-60% by mass. Mix the fat-soluble component with 5-8 times the mass of milk fat and stir at 50±2℃ until completely dissolved to obtain a fat-soluble vitamin and mineral solution. Mix the water-soluble component with 10-12 times the mass of apple juice and stir at 30±2℃ until completely dissolved to obtain a water-soluble vitamin and mineral solution. S6. Low-Temperature Precision Mixing: Add the fermented milk (S2), pretreated pectin solution (S3), and mixed fruit and vegetable juice with processed fruit sauce (S4) sequentially to a mixing tank equipped with a temperature-controlled jacket. Start stirring. Slowly add 15-20 parts of dietary fiber and stir for 10 minutes until completely dispersed. Then add the fat-soluble vitamin and mineral solution first, stirring for 5 minutes before adding the water-soluble vitamin and mineral solution. Finally, add 0.3-1.0 parts of a citric acid aqueous solution with a mass concentration of 5-10% dropwise at a rate of 1-2 mL / min. Monitor the pH of the system in real time during the dropwise addition and control the final pH to 3.8-4.2. Add sterile water to the mixing tank to bring the volume to 80% of the total system mass and continue stirring for 15 minutes, maintaining the mixing temperature below 25℃ throughout the process. Filter the mixture through a 200-mesh filter to obtain a clear mixture. S7. Gradient Vacuum Degassing and Secondary Homogenization: The clarified preparation liquid is fed into a vacuum degasser and subjected to a gradient vacuum degassing process: the first stage degassing is performed at -0.02±0.01MPa for 5-8 min to remove most of the free air in the system; the second stage degassing is performed at -0.08±0.01MPa for 8-10 min to remove microbubbles dissolved in the liquid; after degassing, the preparation liquid is preheated to 65±2℃ through a plate heat exchanger and fed into a secondary homogenizer, subjected to a two-stage homogenization process: the first stage homogenization pressure is 25±2MPa to break down large particles of milk protein and pectin complex; the second stage homogenization pressure is 5±1MPa to refine the particles and make the system more stable, resulting in a homogenized liquid; S8. UHT sterilization and aseptic storage: The homogenized liquid is sent to a UHT sterilizer and sterilized at 118±2℃ for 20s. Then it is rapidly cooled to 25±2℃ and sent to an aseptic tank for temporary storage. The aseptic tank is maintained at a slight positive pressure of 0.02-0.03MPa to prevent external microbial contamination. The PET bottle preforms are sterilized with saturated steam at 121℃ for 30s. The bottle caps are soaked in 200ppm sodium hypochlorite solution for 10s, rinsed three times with sterile water and dried to complete the sterilization of the packaging materials. S9. Filling: The mixture is filled into sterilized PET preforms using aseptic filling equipment. The filling temperature is controlled at 25±2℃. After filling, the caps are immediately screwed on and sealed to obtain the initial product. S10. Post-processing and inspection and warehousing: The initial finished product is inkjet-coded and labeled; random samples are taken from each batch of products to test the number of live bacteria, acidity and sensory quality. After passing the inspection, the product is packed and stacked, and then stored in a cold storage at 2-8℃ to obtain the probiotic vitamin and mineral milk beverage.

[0007] Preferably, the shearing chamber of the two-stage shear water-powder mixer in S1 is equipped with a guide plate with an inclination angle of 30-45° to enhance material circulation during the shearing process and avoid dead angles in the shearing.

[0008] Preferably, the fermenter in S2 is equipped with an online acidity monitoring probe that transmits acidity data to the control system in real time. When the acidity reaches a preset value, the cooling system is automatically triggered to ensure precise control of the fermentation endpoint.

[0009] Preferably, after enzymatic hydrolysis in S3, 0.02-0.04% (by weight of pectin) of vitamin C is added to terminate pectinase activity and protect pectin molecules from oxidative degradation.

[0010] Preferably, the calcium salt in S5 is whey calcium, and the zinc salt is zinc gluconate, with a mass ratio of 10:1 in the water-soluble components to improve mineral absorption efficiency.

[0011] Preferably, the degassing chamber of the gradient vacuum degasser described in S7 is made of 316L stainless steel, and the inner wall is polished to reduce material residue and microbial adhesion.

[0012] Preferably, in step 9, the cold storage adopts a constant temperature control system with a temperature fluctuation range of ≤±1℃ and a relative humidity controlled at 40-60% to prevent products from clumping or absorbing moisture.

[0013] Preferably, the mixed fruit and vegetable juice in S4 is a blend of apple juice, carrot juice, and blueberry juice in a mass ratio of 5:3:2.

[0014] Preferably, the dietary fiber in S6 is composed of inulin and fructooligosaccharides in a mass ratio of 2:1.

[0015] This invention provides a formula and production method for a probiotic vitamin and mineral milk beverage. It has the following beneficial effects: 1. The beverage formula of this invention not only contains dairy raw materials, but also adds dietary fiber and compound vitamins and minerals in a specific ratio, covering a variety of nutrients needed by the human body. During production, according to the solubility characteristics of vitamins and minerals, they are separated into fat-soluble and water-soluble components and dissolved in appropriate solvents. At the same time, the mineral ratio is optimized, which effectively improves the solubility of nutrients and the absorption efficiency of the human body. This solves the problems of single nutrition and poor nutrient absorption in traditional products, and can better meet the nutritional needs of consumers.

[0016] 2. In the production process of this invention, the milk base is treated by a two-stage shearing process to avoid milk powder clumping and refine the particles. The pectin is pretreated by enzymatic hydrolysis and high-speed shearing to form uniform colloidal particles. Gradient vacuum degassing is also used to remove air from the system. The particles are further refined by two-stage homogenization, which greatly improves the product stability, reduces sedimentation and stratification, and makes the product taste delicate and smooth, thus improving the consumer drinking experience.

[0017] 3. Fermentation is carried out in stages with temperature control, taking into account both microbial growth and flavor accumulation. Combined with online acidity monitoring, the fermentation endpoint is precisely controlled. After sterilization, the product is quickly cooled and temporarily stored and filled in a sterile environment, reducing secondary contamination, effectively improving the retention rate of live bacteria, ensuring stable and reliable product quality, and extending the quality retention time during the product's shelf life. Attached Figure Description

[0018] Figure 1 This is a process flow diagram of the present invention; Figure 2 This is a comparison diagram of the particle size of milk protein particles in Example 1 and the comparative example of the present invention; Figure 3 This is a comparison chart of the centrifugation sedimentation rates of Example 1 and the comparative example of the present invention; Figure 4 This is a viscosity comparison chart between Example 1 and the comparative example of the present invention; Figure 5 This is a comparison chart of the instability coefficients of Embodiment 1 and the comparative example of the present invention. Detailed Implementation

[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Example 1: Please see the appendix Figure 1-5This invention provides a probiotic vitamin and mineral milk beverage formula. By weight, this formula comprises 12 parts concentrated fresh milk, 32 parts milk powder, 4.5 parts pectin, 35 parts mixed berry jam, 78 parts mixed fruit and vegetable juice, 0.03 parts probiotics, 0.1 parts fermenting agent, 18 parts dietary fiber, 4 parts complex vitamins and minerals, and 0.6 parts citric acid. The mixed fruit and vegetable juice is a blend of apple juice, carrot juice, and blueberry juice in a weight ratio of 5:3:2; the dietary fiber is a blend of inulin and fructooligosaccharides in a weight ratio of 2:1; the fermenting agent is a blend of Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:1; the complex vitamins and minerals contain 45% fat-soluble components (vitamins A, D, and E) and 55% water-soluble components (vitamins B complex, vitamin C, whey calcium, and zinc gluconate), with a whey calcium to zinc gluconate weight ratio of 10:1.

[0021] A process for producing a probiotic vitamin and mineral milk beverage includes the following steps: S1. Preparation of Two-Stage Shear Milk Base: Milk powder and deionized water were mixed at a mass ratio of 1:3.5. The deionized water was preheated to 45°C and then added to a two-stage shear water-powder mixer. The shear chamber was equipped with a guide plate with an inclination angle of 38°. First, 0.08% sodium tripolyphosphate by weight of the milk powder was added and stirred until dissolved, then the milk powder was added. The mixer was turned on for two-stage treatment. In the first stage, the mixture was stirred at a low speed of 250 rpm for 12 minutes to achieve initial hydration and dispersion of the milk powder and avoid local agglomeration. In the second stage, the mixture was sheared at a high speed of 1800 rpm for 6 minutes to refine the milk powder particles to a particle size of 7 μm, resulting in a homogeneous milk powder hydrate. The milk powder hydrate was sent to a plate sterilizer and instantaneously sterilized at 100°C for 18 seconds. Then, it was cooled to 43°C through a plate heat exchanger to obtain the sterilized milk base.

[0022] S2. Preparation of Segmented Temperature-Controlled Fermented Milk: Take 12 parts of concentrated fresh milk, filter through a 100-mesh sieve to remove impurities, add 0.1 parts of starter culture, and stir at 400 rpm for 4 minutes until uniformly mixed. Combine this mixture with the sterilized milk base obtained in step 1, and transfer it to a fermenter equipped with a temperature control system. An online acidity monitoring probe is installed in the tank to transmit acidity data to the control system in real time. A segmented temperature-controlled fermentation process is adopted. In the first stage, fermentation is maintained at 43℃ for 65 minutes to promote rapid proliferation of the starter culture and establish a dominant microbial community. In the second stage, the temperature is lowered to 38℃ and fermentation continues for 35 minutes to slow down the fermentation rate and accumulate flavor substances. During fermentation, the mixture is stirred at 120 rpm for 30 seconds every 20 minutes to avoid uneven local acidity. When the acidity of the fermentation system reaches 90T, the online acidity monitoring probe transmits a signal to the control system, automatically triggering the cooling system. The fermentation liquid is cooled to 18℃ through a spiral plate heat exchanger to obtain fermented milk.

[0023] S3. Co-treatment of pectin by enzymatic hydrolysis and shearing: Take 4.5 parts of pectin and mix with deionized water at a mass ratio of 1:18. Add 0.02% (by dry weight of pectin) of polygalacturonase and hydrolyze in a 45℃ constant temperature water bath for 22 min to break the α-1,4-glycosidic bonds in the pectin molecular chain and reduce the molecular weight. After enzymatic hydrolysis, add 0.03% (by weight of pectin) of vitamin C to terminate pectinase activity and protect pectin molecules from oxidative degradation. Transfer the hydrolyzed pectin solution to a high-speed shearing tank and shear at 2800 rpm for 15 min at 75℃ to form uniform colloidal particles. Then filter through a 200-mesh nylon filter to remove unhydrolyzed pectin impurities and cool to 32℃ to obtain the pretreated pectin solution.

[0024] S4. Refined processing of fruit and vegetable raw materials: Take 78 parts of mixed fruit and vegetable juice and filter it through a 150-mesh ceramic membrane to remove fruit pulp residue; take 35 parts of mixed berry flavored sauce, add it to a sugar dissolving jar, stir at 90 rpm for 15 minutes at 50℃ until the sauce is smooth and free of particles, filter it through a 60-mesh filter and cool it to 32℃ to obtain the processed fruit flavored sauce.

[0025] S5. Staged dissolution preparation of vitamin and mineral complex: Take 4 portions of the complex vitamin and mineral, and separate them into fat-soluble and water-soluble components. Mix the fat-soluble component with 6 times the mass of the fat-soluble component of milk fat, and stir at 50°C until completely dissolved to obtain a fat-soluble vitamin and mineral solution; mix the water-soluble component with 11 times the mass of the water-soluble component of apple juice, and stir at 30°C until completely dissolved to obtain a water-soluble vitamin and mineral solution.

[0026] S6. Low-Temperature Precision Mixing: Add the fermented milk obtained in step 2, the pretreated pectin solution obtained in step 3, and the mixed fruit and vegetable juice and processed fruit sauce obtained in step 4 sequentially to a mixing tank equipped with a temperature-controlled jacket. Start stirring. Slowly add 18 parts of dietary fiber and stir for 10 minutes until completely dispersed. Then add the fat-soluble vitamin and mineral solution first, stirring for 5 minutes before adding the water-soluble vitamin and mineral solution. Finally, add an 8% (w / w) citric acid aqueous solution (0.6 parts in total) dropwise at a rate of 1.5 mL / min, monitoring the pH of the system in real time during the addition process and controlling the final pH to 4.0. Add sterile water to the mixing tank to bring the volume to 80% of the total system mass, and continue stirring for 15 minutes, maintaining the mixing temperature at 22℃ throughout the process. Filter the mixture through a 200-mesh filter to obtain a clear mixture.

[0027] S7. Gradient Vacuum Degassing and Two-Stage Homogenization: The clarified preparation solution is fed into a gradient vacuum degasser. The degassing chamber is made of 316L stainless steel with a polished inner wall. A gradient vacuum degassing process is employed. The first stage degassing is performed at -0.02 MPa for 6 minutes to remove most of the free air in the system. The second stage degassing is performed at -0.08 MPa for 9 minutes to remove microbubbles dissolved in the liquid. After degassing, the preparation solution is preheated to 65°C using a plate heat exchanger and then fed into a two-stage homogenizer. A two-stage homogenization process is used. The first stage homogenization pressure is 25 MPa to break down large milk protein and pectin complex particles. The second stage homogenization pressure is 5 MPa to refine the particles and stabilize the system, resulting in a homogenized solution.

[0028] S8. UHT Sterilization and Aseptic Storage: The homogenized liquid is fed into a UHT sterilizer and sterilized at 118°C for 20 seconds. It is then rapidly cooled to 25°C and temporarily stored in an aseptic tank. A slight positive pressure of 0.025 MPa is maintained inside the aseptic tank to prevent external microbial contamination. PET preforms are sterilized with saturated steam at 121°C for 30 seconds. Bottle caps are immersed in a 200 ppm sodium hypochlorite solution for 10 seconds, rinsed three times with sterile water, and dried to complete the sterilization of the packaging materials.

[0029] S9. Filling: The mixture is filled into the sterilized PET preforms using aseptic filling equipment. The filling temperature is controlled at 25℃. After filling, the preforms are immediately capped and sealed to obtain the initial product.

[0030] S10. Post-processing and inspection and warehousing: The initial finished product is inkjet-coded and labeled; random samples of this batch of products are taken to test the number of live bacteria, acidity and sensory quality. After passing the inspection, the products are packed and stacked, and then transferred to a cold storage at 2-8℃. A constant temperature control system is used, with a temperature fluctuation range of ≤±1℃ and relative humidity controlled at 50% for storage, thus obtaining the probiotic vitamin and mineral milk beverage.

[0031] Example 2: This embodiment provides a probiotic vitamin and mineral milk beverage formula, which, by weight, comprises 10 parts concentrated fresh milk, 30 parts milk powder, 4 parts pectin, 30 parts mixed berry jam, 75 parts mixed fruit and vegetable juice, 0.03 parts probiotics, 0.1 parts fermentation agent, 15 parts dietary fiber, 3 parts multivitamin and mineral complex, and 0.3 parts citric acid. The mixed fruit and vegetable juice is a blend of apple juice, carrot juice, and blueberry juice in a weight ratio of 5:3:2; the dietary fiber is a blend of inulin and fructooligosaccharides in a weight ratio of 2:1; the fermentation agent is a blend of Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:1; in the multivitamin and mineral complex, the fat-soluble components account for 40% by weight, the water-soluble components account for 60% by weight, and the weight ratio of whey calcium to zinc gluconate in the water-soluble components is 10:1.

[0032] A process for producing a probiotic vitamin and mineral milk beverage includes the following steps: S1. Preparation of Two-Stage Shear Milk Base: Milk powder and deionized water were mixed at a mass ratio of 1:3. The deionized water was preheated to 43°C and then added to a two-stage shear water-powder mixer. The shear chamber of the mixer was equipped with a guide plate at a 30° angle. Sodium tripolyphosphate (0.05% by weight of milk powder) was added and stirred until dissolved before being added to the milk powder. The first stage involved low-speed stirring at 200 rpm for 10 minutes, followed by high-speed shearing at 1500 rpm for 5 minutes, refining the milk powder particles to a diameter of 5 μm. The milk powder hydrate was then instantaneously sterilized at 95°C for 15 seconds and cooled to 42°C to obtain the sterilized milk base.

[0033] S2. Segmented temperature-controlled fermented milk preparation: 10 parts concentrated fresh milk are filtered through a 100-mesh sieve, and 0.1 parts starter culture is added. The mixture is stirred at 300 rpm for 3 minutes to ensure homogeneity. This mixture is then combined with the sterilized milk base and transferred to a fermenter equipped with online acidity monitoring. Fermentation is carried out at 42℃ for 60 minutes, followed by fermentation at 37℃ for 30 minutes, with stirring at 100 rpm for 30 seconds every 20 minutes. When the acidity reaches 85T, the mixture is cooled to 15℃ to obtain fermented milk.

[0034] S3. Synergistic pretreatment of pectin by enzymatic hydrolysis and shearing: 4 parts pectin were mixed with deionized water at a ratio of 1:15, and 0.01% (by dry weight of pectin) of polygalacturonase was added. The mixture was enzymatically hydrolyzed at 43°C for 20 min, and then 0.02% (by weight of pectin) of vitamin C was added. The mixture was sheared at 70°C and 2500 rpm for 15 min, filtered through a 200-mesh sieve, and cooled to 30°C to obtain the pretreated pectin solution.

[0035] S4. Refined processing of fruit and vegetable raw materials: 75 parts of mixed fruit and vegetable juice were filtered through a 150-mesh ceramic membrane; 30 parts of mixed berry sauce were stirred at 50℃ and 80rpm for 15 minutes, filtered through a 60-mesh membrane, and then cooled to 30℃ to obtain the processed fruit sauce.

[0036] S5. Preparation of Vitamin and Mineral Solution by Staged Dissolution: After separating the three portions of compound vitamin and mineral, the fat-soluble component is dissolved in 5 times the amount of milk fat at 50°C, and the water-soluble component is dissolved in 10 times the amount of apple juice at 30°C, to obtain two vitamin and mineral solutions.

[0037] S6. Low-Temperature Precision Preparation: Add fermented milk, pretreated pectin solution, mixed fruit and vegetable juice, and processed fruit flavoring sauce sequentially. Add 15 parts dietary fiber and stir for 10 minutes. First add fat-soluble vitamin and mineral solution and stir for 5 minutes, then add water-soluble vitamin and mineral solution. Add 5% citric acid aqueous solution dropwise at 1 mL / min, controlling the pH to 3.8. Add sterile water to bring the volume to 80% of the total mass. Stir at 20℃ for 15 minutes, and filter through a 200-mesh sieve to obtain a clear preparation solution.

[0038] S7. Gradient vacuum degassing and two-stage homogenization: The clarified preparation solution was degassed at -0.01 MPa for 5 min, then at -0.07 MPa for 8 min. After preheating at 63℃, it was homogenized in two stages: the first stage at 23 MPa and the second stage at 4 MPa, to obtain a homogenized solution.

[0039] S8. UHT sterilization and aseptic storage: Sterilize at 116℃ for 20s, cool to 23℃, and temporarily store in an aseptic container under a slight positive pressure of 0.02MPa. PET bottle preforms are steam sterilized at 121℃ for 30s, bottle caps are immersed in 200ppm sodium hypochlorite for 10s, rinsed three times with sterile water, and then dried.

[0040] S9. Filling: Aseptic filling at 23℃, and sealing with screw caps to obtain the initial product.

[0041] S10. Post-processing and inspection before warehousing: After inkjet printing and labeling, and sampling inspection, the sample is transferred to a cold storage at 2-8℃ and 40% humidity for storage.

[0042] Example 3: This embodiment provides a probiotic vitamin and mineral milk beverage formula, which, by weight, comprises 15 parts concentrated fresh milk, 35 parts milk powder, 5 parts pectin, 40 parts mixed berry jam, 80 parts mixed fruit and vegetable juice, 0.03 parts probiotics, 0.1 parts fermentation agent, 20 parts dietary fiber, 5 parts multivitamin and mineral complex, and 1.0 part citric acid. The mixed fruit and vegetable juice is a blend of apple juice, carrot juice, and blueberry juice in a weight ratio of 5:3:2; the dietary fiber is a blend of inulin and fructooligosaccharides in a weight ratio of 2:1; the fermentation agent is a blend of Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:1; in the multivitamin and mineral complex, the fat-soluble components account for 50% by weight, the water-soluble components account for 50% by weight, and the weight ratio of whey calcium to zinc gluconate in the water-soluble components is 10:1.

[0043] A process for producing a probiotic vitamin and mineral milk beverage includes the following steps: S1. Preparation of Two-Stage Shear Milk Base: Milk powder and deionized water were mixed at a mass ratio of 1:4. The deionized water was preheated to 47°C and added to a two-stage shear water-powder mixer with the guide plate tilted at 45°. Sodium tripolyphosphate (0.1% by weight of milk powder) was dissolved and then added to the milk powder mixture. The mixture was stirred at low speed (200-300 rpm) for 15 minutes, followed by high-speed shearing at 1500-2000 rpm for 8 minutes, refining the milk powder particles to a particle size of 10 μm. The mixture was then instantaneously sterilized at 105°C for 20 seconds and cooled to 44°C to obtain the sterilized milk base.

[0044] S2. Segmented temperature-controlled fermented milk preparation: After filtering 15 portions of concentrated fresh milk, add starter culture and stir at 500 rpm for 5 minutes to mix thoroughly. Combine with sterilized milk base and transfer to a fermentation tank. Ferment at 44℃ for 70 minutes, then at 39℃ for 40 minutes, stirring at 150 rpm for 30 seconds every 20 minutes. When the acidity reaches 95T, cool to 19℃ to obtain fermented milk.

[0045] S3. Synergistic pretreatment of pectin by enzymatic hydrolysis and shearing: 5 parts pectin were mixed with deionized water at a ratio of 1:20, and 0.03% (by dry weight of pectin) of polygalacturonase was added. The mixture was enzymatically hydrolyzed at 47°C for 25 min, and then 0.04% (by weight of pectin) of vitamin C was added. The mixture was sheared at 80°C and 3000 rpm for 15 min, filtered, and cooled to 34°C to obtain the pretreated pectin solution.

[0046] S4. Refined processing of fruit and vegetable raw materials: 80 parts of mixed fruit and vegetable juice were filtered; 40 parts of mixed berry sauce were stirred at 55℃ and 100rpm for 15 minutes, filtered and cooled to 34℃ to obtain the processed fruit sauce.

[0047] S5. Preparation of Vitamin and Mineral Solution by Staged Dissolution: Five portions of compound vitamin and mineral solution were separated. The fat-soluble component was dissolved in 8 times its volume of milk fat at 52°C, and the water-soluble component was dissolved in 12 times its volume of apple juice at 32°C, resulting in two vitamin and mineral solutions.

[0048] S6. Low-temperature precise preparation: After adding all materials, add 20 parts of dietary fiber, stir, add vitamin and mineral solution, and add 10% citric acid dropwise at 2 mL / min to control the pH at 4.2. Stir at 24℃, make up to volume, and filter to obtain a clear preparation solution.

[0049] S7. Gradient vacuum degassing and two-stage homogenization: degassing at -0.03 MPa for 8 min, then at -0.09 MPa for 10 min. After preheating at 67℃, perform two-stage homogenization: first stage at 27 MPa, second stage at 6 MPa, to obtain a homogenized solution.

[0050] S8. UHT sterilization and aseptic storage: Sterilize at 120℃ for 20 seconds, cool to 27℃, and temporarily store in an aseptic container under a slight positive pressure of 0.03MPa. Packaging materials are sterilized according to standards.

[0051] S9. Filling: Aseptic filling at 27℃, capping to obtain the initial product.

[0052] S10. Post-processing and inspection before warehousing: Inkjet printing and labeling, after passing inspection, store in cold storage at 60% humidity.

[0053] Comparative Example: This invention provides a conventional probiotic milk beverage formula, comprising, by weight, 80 parts fresh milk, 10 parts white sugar, 0.03 parts probiotics, 0.1 parts starter culture, 3 parts pectin, and 0.5 parts citric acid. The starter culture uses only Lactobacillus bulgaricus, with no added multivitamins, minerals, or dietary fiber.

[0054] Process production steps: Milk base preparation: Fresh milk is directly heated to 60°C, white sugar is added and stirred to dissolve, filtered through 100 mesh, and then sterilized at 90°C for 30 minutes. After cooling to 40°C, sterilized milk base is obtained. Fermented milk preparation: Add starter culture and probiotics to sterilized milk base, and ferment at 40℃ for 120 minutes without stirring. When the acidity of the system reaches 70T, cool it naturally to 25℃ to obtain fermented milk. Preparation and homogenization: Pectin and citric acid were added to the fermented milk, and after stirring for 10 minutes, a single homogenization was performed under a pressure of 20 MPa to obtain a homogenized liquid. Sterilization and filling: The homogenized liquid is sterilized at 85℃ for 15 minutes, cooled to 30℃, and then poured into ordinary plastic bottles that have not undergone sterilization treatment. The bottles are then screwed on and sealed to obtain the finished product, which is stored at room temperature.

[0055] To highlight the inventiveness of this invention's probiotic vitamin and mineral milk beverage in terms of formula design, process optimization, and product quality, core indicators directly related to the key technical solutions were selected. Example 1 of the typical formula and process of this invention was compared with a comparative example of a conventional probiotic milk beverage. Specific data are shown in the table below: Indicator Name Example 1 Comparative Example Milk protein particle size (μm) 0.261 0.419 Fermentation endpoint acidity stability (T, fluctuation range) 90-95 120-140 Vitamin A retention rate (%) 89.2 72.4 Calcium solubility (%) 90.5 70.5 Gas content of the system (mL / 100mL) 0.8 3.2 Centrifugal sedimentation rate (%, centrifuged at 3000 rpm for 15 min) 0.51 0.64 Viable bacteria retention rate (%) after 90 days of storage at 2-8℃ 78.3 52.6 Viscosity (%, 60 rpm, 1 min) 7.12 8.47 Unstable coefficient (4000 rpm, 50 min) 0.108 0.322 Product viable bacteria count before inactivation (CFU / mL) <![CDATA[3*10 8 ]]> <![CDATA[1*10 6 ]]> Metabiotics or inactivated probiotics Added No additives Flavor (out of 10) 8-10 6-8 As shown in the table above, this invention has achieved significant breakthroughs in the core performance of the product. In terms of performance, the milk protein particles have a diameter of only 0.261 μm, making them easier to absorb; the acidity fluctuation at the fermentation endpoint is small, resulting in stable product quality; the system has a gas content of 0.8 mL / 100 mL and an instability coefficient of 0.108, far lower than the comparative example, effectively preventing stratification and sedimentation; and a viscosity of 7.12 mPa·s makes it more palatable. Nutritionally, it exhibits a vitamin A retention rate of 89.2% and a calcium solubility of 90.5%, resulting in high nutrient absorption efficiency. Furthermore, the addition of postbiotics enhances its comprehensive functionality. Regarding probiotic activity, the number of live bacteria before inactivation reaches 3 × 10⁻⁶. 8 CFU / mL, 78.3% retention rate after 90 days of storage at 2-8℃, far exceeding the comparative ratio, and flavor score of 8-10 points, which is also better than the comparative ratio of 6-8 points, comprehensively solving the pain points of traditional products.

[0056] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A probiotic fortified milk drink formulation, characterized in that, It includes, by weight, 10-15 parts concentrated fresh milk, 30-35 parts milk powder, 4-5 parts pectin, 30-40 parts mixed berry jam, 75-80 parts mixed fruit and vegetable juice, 0.03 parts probiotics, 0.1 parts starter, 15-20 parts dietary fiber, 3-5 parts multivitamins and minerals, and 0.3-1.0 parts citric acid.

2. A process for the production of a probiotic fortified milk drink using a probiotic fortified milk drink formulation as claimed in claim 1, wherein, Includes the following steps: S1. Preparation of two-stage shear milk base: Milk powder and deionized water are taken at a mass ratio of 1:(3-4). The deionized water is preheated to 45±2℃ and then added to a two-stage shear water-powder mixer. First, 0.05-0.1% sodium tripolyphosphate by weight of milk powder is added and stirred until dissolved, and then milk powder is added. The mixer is turned on for two-stage treatment: the first stage is low-speed stirring at 200-300 rpm for 10-15 min; the second stage is high-speed shearing at 1500-2000 rpm for 5-8 min to refine the milk powder particles to 5-10 μm and obtain a homogeneous milk powder hydrate. The milk powder hydrate is sent to a plate sterilizer and instantaneously sterilized at 100±5℃ for 15-20 s, and then cooled to 43±1℃ through a plate heat exchanger to obtain sterilized milk base. S2. Preparation of Segmented Temperature-Controlled Fermented Milk: Take 10-15 parts of concentrated fresh milk, filter through a 100-mesh sieve to remove impurities, and add 0.1 parts of starter culture, which is a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus in a 1:1 mass ratio. Stir at 300-500 rpm for 3-5 minutes until homogeneous. Combine this mixture with the sterilized milk base from step S1 and transfer it to a fermenter equipped with a temperature control system. Use a segmented temperature-controlled fermentation process: In the first stage, maintain fermentation at 43±1℃ for 60-70 minutes; in the second stage, cool down to 38±1℃ and continue fermentation for 30-40 minutes; during fermentation, stir at 100-150 rpm for 30 seconds every 20 minutes; when the acidity of the fermentation system reaches 85-95T, stop fermentation and immediately cool to <20℃ through a spiral plate heat exchanger to obtain fermented milk. S3. Pretreatment with pectin enzymatic hydrolysis and shearing: Take 4-5 parts of pectin and mix with deionized water at a mass ratio of 1:(15-20). Add 0.01-0.03% of polygalacturonase by dry weight of pectin and enzymatically hydrolyze in a constant temperature water bath at 45±2℃ for 20-25 min. Transfer the enzymatically hydrolyzed pectin solution to a high-speed shearing tank and shear at 2500-3000 rpm at 75±5℃ for 15 min to form uniform colloidal particles. Then filter through a 200-mesh nylon filter to remove unhydrolyzed pectin impurities and cool to <35℃ to obtain the pretreated pectin solution. S4. Refined processing of fruit and vegetable raw materials: Take 75-80 parts of mixed fruit and vegetable juice, filter it through a 150-mesh ceramic membrane to remove fruit pulp residue; take 30-40 parts of mixed berry flavored sauce, add it to a sugar dissolving jar, stir at 80-100 rpm for 15 minutes at 50±5℃ until the sauce is smooth and free of particles, filter it through a 60-mesh filter and cool it to <35℃ to obtain the processed fruit flavored sauce. S5. Staged dissolution preparation of vitamin and mineral complex: Take 3-5 parts of complex vitamin and mineral, separate them into fat-soluble and water-soluble components. The fat-soluble component contains vitamins A, D, and E, accounting for 40-50% by mass. The water-soluble component contains B vitamins, vitamin C, calcium salts, and zinc salts, accounting for 50-60% by mass. Mix the fat-soluble component with 5-8 times the mass of milk fat and stir at 50±2℃ until completely dissolved to obtain a fat-soluble vitamin and mineral solution. Mix the water-soluble component with 10-12 times the mass of apple juice and stir at 30±2℃ until completely dissolved to obtain a water-soluble vitamin and mineral solution. S6. Low-Temperature Precision Mixing: Add the fermented milk (S2), pretreated pectin solution (S3), and mixed fruit and vegetable juice with processed fruit sauce (S4) sequentially to a mixing tank equipped with a temperature-controlled jacket, and start stirring. Add 15-20 parts of dietary fiber and stir for 10 minutes until completely dispersed. Then, first add the fat-soluble vitamin and mineral solution, stir for 5 minutes, and then add the water-soluble vitamin and mineral solution. Finally, add 0.3-1.0 parts of a citric acid aqueous solution with a mass concentration of 5-10% dropwise at a rate of 1-2 mL / min, monitoring the pH of the system in real time during the dropwise addition, and controlling the final pH to 3.8-4.

2. Add sterile water to the mixing tank to bring the volume to 80% of the total system mass, continue stirring for 15 minutes, and control the mixing temperature to <25℃ throughout the process. Filter the mixture through a 200-mesh filter to obtain a clear mixture. S7. Gradient vacuum degassing and two-stage homogenization: The clarified preparation liquid is fed into a vacuum degasser and subjected to a gradient vacuum degassing process: the first stage is degassing at -0.02±0.01MPa for 5-8 min; the second stage is degassing at -0.08±0.01MPa for 8-10 min; after degassing, the preparation liquid is preheated to 65±2℃ through a plate heat exchanger and fed into a two-stage homogenizer and subjected to a two-stage homogenization process: the first stage homogenization pressure is 25±2MPa; the second stage homogenization pressure is 5±1MPa, to obtain a homogenized liquid; S8. UHT sterilization and aseptic storage: The homogenized liquid is sent to a UHT sterilizer and sterilized at 118±2℃ for 20s. Then it is rapidly cooled to 25±2℃ and sent to an aseptic tank for temporary storage. The aseptic tank is maintained at a slight positive pressure of 0.02-0.03MPa to prevent external microbial contamination. The PET bottle preforms are sterilized with saturated steam at 121℃ for 30s. The bottle caps are soaked in 200ppm sodium hypochlorite solution for 10s, rinsed three times with sterile water and dried to complete the sterilization of the packaging materials. S9. Filling: The mixture is filled into sterilized PET preforms using aseptic filling equipment. The filling temperature is controlled at 25±2℃. After filling, the caps are immediately screwed on and sealed to obtain the initial product. S10. Post-processing and inspection and warehousing: The initial finished product is inkjet-coded and labeled; random samples are taken from each batch of products to test the number of live bacteria, acidity and sensory quality. After passing the inspection, the product is packed and stacked, and then transferred to a cold storage at 2-8℃ to obtain the probiotic vitamin and mineral milk beverage.

3. A process for the production of a probiotic fortified milk drink according to claim 2, characterized in that, The shear chamber of the two-stage shear water-powder mixer described in S1 is equipped with a guide plate with an inclination angle of 30-45°.

4. The production method of a probiotic vitamin and mineral milk beverage according to claim 2, characterized in that, The fermenter described in S2 is equipped with an online acidity monitoring probe that transmits acidity data to the control system in real time. When the acidity reaches a preset value, the cooling system is automatically triggered to ensure precise control of the fermentation endpoint.

5. The production method of a probiotic vitamin and mineral milk beverage according to claim 2, characterized in that, After enzymatic hydrolysis in S3 is completed, 0.02-0.04% (by weight of pectin) of vitamin C is added to terminate pectinase activity and protect pectin molecules from oxidative degradation.

6. The production method of a probiotic vitamin and mineral milk beverage according to claim 2, characterized in that, The calcium salt mentioned in S5 is whey calcium, and the zinc salt is zinc gluconate. The mass ratio of the two in the water-soluble components is 10:

1.

7. The production method of a probiotic vitamin and mineral milk beverage according to claim 2, characterized in that, The degassing chamber of the gradient vacuum degasser described in S7 is made of 316L stainless steel, and the inner wall is polished.

8. The production method of a probiotic vitamin and mineral milk beverage according to claim 2, characterized in that, In step 9, the cold storage adopts a constant temperature control system with a temperature fluctuation range of ≤±1℃ and a relative humidity controlled at 40-60%.

9. The production method of a probiotic vitamin and mineral milk beverage according to claim 2, characterized in that, The mixed fruit and vegetable juice described in S4 is made by combining apple juice, carrot juice, and blueberry juice in a mass ratio of 5:3:

2.

10. The production method of a probiotic vitamin and mineral milk beverage according to claim 2, characterized in that, The dietary fiber described in S6 is composed of inulin and fructooligosaccharides in a mass ratio of 2:1.

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