Infant probiotic milk drink without added stabilizer and method for its preparation

Abstract

The application provides a kind of infant probiotic milk drink without adding stabilizer and its preparation method, relating to food processing technical field, including 10.0~25.0% milk base, 5.0~20.0% fruit and vegetable juice, 0.4~1.2% citrus fiber, 0.05~0.3% acidity regulator and 0.01~0.04% infant edible fungus, the balance is water.Few food raw materials, label clean, no stabilizer, through the acidity regulator chelation calcium ion in fermented milk, keep it in protein solution relatively stable state, avoid protein aggregation and precipitation, then use citrus fiber to wrap protein, maintain system stability.The infant probiotic milk drink of the application is stored at room temperature for at least 6 months after pasteurization, and there is no obvious stratification and water separation phenomenon, and the flavor is sour and sweet.The technical problem that the probiotic drink in the prior art without adding stabilizer at room temperature will cause denaturation, flocculation and precipitation is solved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a probiotic milk drink for infants and young children without added stabilizers and its preparation method. Background Technology

[0002] Current Status of the Probiotic Beverage Market: Probiotic beverages are widely popular due to their content of live probiotics that are beneficial to gut health. These beverages are typically based on dairy products or soy milk and are rich in protein. However, because proteins are highly susceptible to changes in storage conditions, they are prone to denaturation, flocculation, and precipitation, forming a so-called "tofu-like" substance that severely affects the product's appearance, taste, and commercial value.

[0003] The current mainstream solution in the industry is to add various food stabilizers, such as pectin, carrageenan, and sodium carboxymethyl cellulose (CMC-Na). These stabilizers maintain the stability of the protein system through steric hindrance and thickening. However, as additional additives, stabilizers do not meet current consumer demands for "clean labels," as consumers prefer products with simple ingredient lists and no artificial additives. Furthermore, some stabilizers may affect the taste of beverages (e.g., causing a pasty texture or off-flavor). Some probiotics do not contain stabilizers, but require refrigeration, leading to inconvenience in transportation and storage.

[0004] In view of this, the present invention is hereby proposed. Summary of the Invention

[0005] One of the objectives of this invention is to provide an infant probiotic milk drink without added stabilizers, in order to solve the technical problem that the lack of added stabilizers in probiotic drinks at room temperature can lead to denaturation, flocculation, and precipitation.

[0006] The second objective of this invention is to provide a method for preparing the above-mentioned probiotic milk beverage for infants and young children.

[0007] In order to achieve the above-mentioned objectives of the present invention, the following technical solution is adopted: In a first aspect, the present invention provides an infant probiotic milk beverage without added stabilizers, comprising the following components: 10.0~25.0% v / v of milk base, 5.0~20.0% v / v of fruit and vegetable juice, 0.4~1.2% w / v of citrus fiber, 0.05~0.3% w / v of acidity regulator and 0.01~0.04% w / v of infant edible bacteria, with the balance being water.

[0008] Furthermore, the citrus fiber is citrus fiber type II; Preferably, the total dietary fiber content of the citrus fiber is ≥65%.

[0009] Furthermore, the acidity regulator is citrate; Preferably, the citrate includes at least one of sodium citrate, potassium citrate, or monosodium citrate.

[0010] Furthermore, the fruit and vegetable juice includes at least one of concentrated fruit and vegetable juice, concentrated fruit and vegetable pulp, freshly squeezed fruit and vegetable juice, fermented fruit and vegetable juice, fruit and vegetable pulp, reconstituted fruit and vegetable juice, compound fruit and vegetable juice, compound fruit and vegetable pulp, fruit and vegetable fiber / citrus cysts / fruit and vegetable particles.

[0011] Furthermore, the milk base includes at least one of raw milk, sterilized milk, pasteurized milk, concentrated milk for food industry, or reconstituted milk; Preferably, the raw milk includes whole milk or skim milk; Preferably, the raw milk is derived from mammals; Preferably, the mammal includes at least one of cattle, sheep, camels, or horses. Preferably, the sterilized milk includes whole milk sterilized milk and / or skim milk sterilized milk; Preferably, the pasteurized milk includes whole milk pasteurized milk and / or skim milk pasteurized milk; Preferably, the reconstituted milk is prepared by reconstitution of skim milk powder and / or whole milk powder; Preferably, the protein content of each 100g reconstituted milk is ≥2.8g.

[0012] Preferably, the edible bacterial strains for infants and young children include at least one of the following: *Lactobacillus helveticus* R0052, *Lactobacillus fermentum* CECT5716, *Lactobacillus rhamnosus* HN001, *Lactobacillus rhamnosus* GG, *Lactobacillus acidophilus* NCFM, *Bifidobacterium animalis* subsp. *lactotrichum* BLa80, *Bifidobacterium longum* subsp. *infant* M-63, *Bifidobacterium longum* subsp. *infant* R0033, *Bifidobacterium longum* subsp. *infant* LMG11588, *Bifidobacterium animalis* subsp. *lactotrichum* HN019, *Bifidobacterium animalis* subsp. *lactotrichum* Bi-07, *Bifidobacterium animalis* subsp. *lactotrichum* Bb-12, *Bifidobacterium breve* M-16V, *Bifidobacterium longum* subsp. *lactotrichum* BB536, *Bifidobacterium bifidum* R0071, *Lactobacillus rhamnosus* MP108, *Lactobacillus reuteri* DSM17938, or *Bifidobacterium longum* subsp. *infant* YLGB-1496.

[0013] Furthermore, the infant probiotic milk drink possesses any one of properties A1 to A7; A1, protein content is 0.7-3%; A2, pH 3.5~4.2; A3, Acidity is 40~70°T; A4. Viscosity is 150~300 mPa·s; A5, particle size is 50~200μm; A6. Centrifugal sedimentation rate is 1-4%.

[0014] Secondly, the present invention provides a method for preparing the above-mentioned probiotic milk beverage for infants and young children, comprising the following steps: S1. Add the infant edible bacteria to the homogenized milk base according to the formula amount, and ferment until the acidity reaches 70~90°T and the pH is 4.4~5.1 to obtain infant fermented milk; S2. The infant fermented milk is demulsified, and acidity regulators are added in sequence according to the formula to a pH of 5.0-6.0, citrus fiber is added to a pH of 4.6-6.0, and fruit and vegetable juice is added to a pH of 3.5-4.2. After homogenization, the infant probiotic milk beverage is obtained.

[0015] Furthermore, the fermentation conditions include fermentation at 40~43℃ for 4~18 hours; Preferably, in step S1, after fermentation, the product is further refrigerated at 2-8°C for 12-24 hours; Preferably, the free calcium content of the infant fermented milk is 40~80 mg / L.

[0016] Furthermore, the temperature for demulsification is 2~10℃, preferably 4℃; Preferably, the stirring speed for the demulsification process is 200~400 rpm / min; Preferably, the stirring time for the demulsification process is 2 to 3 minutes.

[0017] Furthermore, the addition of the acidity regulator includes adding a solution containing the acidity regulator and stirring for 10-20 minutes; Preferably, the addition of citrus fiber includes slowly adding a citrus fiber solution and stirring at 200-400 rpm / min for 3-5 minutes; Preferably, the method for preparing the citrus fiber solution includes dissolving citrus fiber by shearing and stirring with water at 60-80°C, wherein the shearing and stirring speed is 6000-8000 rpm / min and the time is 5-10 min; Preferably, the pH of the citrus fiber solution is 3.0 to 5.0; Preferably, the fruit and vegetable juice is added slowly; Preferably, the pH of the fruit and vegetable juice is 2.0 to 6.0; Preferably, the pressure of the homogenizer is 20~30MPa; Preferably, the slow addition rate is 200 ml / min.

[0018] This invention provides a stabilizer-free probiotic milk beverage for infants and toddlers. It uses fewer food ingredients, has a clean label, and contains no stabilizers. Edible bacteria for infants and toddlers are used to ferment the milk base. An acidity regulator chelates calcium ions in the fermented milk, maintaining its relative stability in the protein solution and preventing protein aggregation and precipitation. Citrus fiber is then used to encapsulate the protein, further maintaining system stability. This probiotic milk beverage, after pasteurization, can be stored at room temperature for at least 6 months without significant stratification or water separation, and has a pleasant sweet and sour flavor. It solves the technical problem in existing technologies where probiotic beverages without stabilizers at room temperature suffer from denaturation, flocculation, and precipitation. Attached Figure Description To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0019] Figure 1 A statistical chart of centrifugal sedimentation rates of infant probiotic milk drinks prepared from fermented milk with different acidities provided in Example 1 of the present invention. Figure 2 A statistical chart showing the centrifugal sedimentation rate of infant probiotic milk drinks prepared from fermented milk with different acidity levels under different storage conditions, as provided in Example 1 of this invention. Figure 3 This is a statistical chart of the centrifugal sedimentation rate of infant probiotic milk drinks prepared with different amounts of skim milk provided in Example 2 of the present invention. Figure 4 This is a statistical chart showing the centrifugal sedimentation rate of infant probiotic milk drinks prepared with different amounts of skim milk as provided in Example 2 of the present invention during different storage conditions. Figure 5 This is a statistical chart of the centrifugal sedimentation rate of infant probiotic milk drinks prepared with different amounts of citrus fiber added, as provided in Example 3 of the present invention. Figure 6 A statistical chart showing the centrifugal sedimentation rate of infant probiotic milk drinks prepared with different amounts of citrus fiber added according to Example 3 of the present invention during different storage conditions. Figure 7 This is a statistical chart of the centrifugal sedimentation rate of infant probiotic milk drinks prepared by different process steps provided in Embodiment 4 of the present invention. Figure 8 A statistical chart showing the centrifugal sedimentation rate of infant probiotic milk drinks prepared by different process steps according to Embodiment 4 of the present invention during different storage conditions. Figure 9A statistical chart of centrifugal sedimentation rates of infant probiotic milk drinks prepared with different acidity regulators provided in Example 5 of the present invention. Figure 10 A statistical chart showing the centrifugal sedimentation rate of infant probiotic milk drinks prepared with different acidity regulators provided in Example 5 of the present invention during different storage conditions. Figure 11 This is a statistical chart of the centrifugal sedimentation rate of infant probiotic milk drinks made from different citrus fibers provided in Example 6 of the present invention. Figure 12 This is a statistical chart showing the centrifugal sedimentation rate of infant probiotic milk drinks made from different citrus fibers under different storage conditions during the shelf life of the products provided in Example 6 of the present invention. Figure 13 This is a statistical chart of the centrifugal sedimentation rate of infant probiotic milk drinks prepared at different shear times according to Example 7 of the present invention. Figure 14 This is a statistical chart showing the centrifugal sedimentation rate of infant probiotic milk drinks prepared at different shearing times under different storage conditions, as provided in Example 7 of the present invention. Detailed Implementation

[0020] Unless otherwise defined herein, the scientific and technical terms used in conjunction with this invention shall have the meanings commonly understood by one of ordinary skill in the art. The meaning and scope of terms shall be clear; however, in any case of potential ambiguity, the definitions provided herein shall prevail over any dictionary or foreign definitions. In this application, unless otherwise stated, the use of "or" means "and / or". Furthermore, the use of the term "comprising" and other forms is non-limiting.

[0021] Unless otherwise stated, the methods and techniques of the present invention are generally carried out according to conventional methods well known in the art and as described in various general and more specific references, which are cited and discussed throughout this specification.

[0022] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. 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.

[0023] This invention provides an infant probiotic milk beverage without added stabilizers, comprising the following components: 5.0~25.0% v / v milk base, 5.0~20.0% v / v fruit and vegetable juice, 0.4~1.20% w / v citrus fiber, 0.05~0.3% w / v acidity regulator, and 0.01~0.04% w / v edible bacteria for infants, with the balance being water.

[0024] The infant probiotic milk beverage provided by this invention uses fewer types of food ingredients, has a clean label, and does not contain stabilizers. Edible bacteria for infants are used to ferment the milk base. An acidity regulator chelates calcium ions in the fermented milk, maintaining its relative stability in the protein solution and preventing protein aggregation and precipitation. Citrus fiber is then used to encapsulate the protein to maintain system stability. This infant probiotic milk beverage, after pasteurization, can be stored at room temperature for at least 6 months without significant stratification or water separation, and has a pleasant sweet and sour flavor. It solves the technical problem in existing technologies where probiotic beverages without stabilizers at room temperature will cause denaturation, flocculation, and precipitation.

[0025] In some specific embodiments, the citrus fiber is citrus fiber type II; in some specific embodiments, the total dietary fiber content of the citrus fiber is ≥65%.

[0026] In some specific embodiments, the acidity regulator is a citrate; in some specific embodiments, the citrate includes at least one of sodium citrate, potassium citrate, or monosodium citrate.

[0027] In some specific embodiments, the fruit and vegetable juice includes at least one of concentrated fruit and vegetable juice, concentrated fruit and vegetable pulp, freshly squeezed fruit and vegetable juice, fermented fruit and vegetable juice, fruit and vegetable pulp, reconstituted fruit and vegetable juice, compound fruit and vegetable juice, compound fruit and vegetable pulp, fruit and vegetable fiber / citrus cysts / fruit and vegetable particles.

[0028] In some specific embodiments, preferably, the milk base includes at least one of raw milk, sterilized milk, pasteurized milk, concentrated milk for food industry, or reconstituted milk; specifically, the raw milk includes whole milk or skim milk; specifically, the raw milk is derived from mammals; specifically, the mammals include at least one of cattle, sheep, camels, or horses; specifically, the sterilized milk includes whole milk and / or skim milk; specifically, the pasteurized milk includes whole pasteurized milk and / or skim pasteurized milk; specifically, the reconstituted milk is prepared by reconstituted skim milk powder and / or whole milk powder; specifically, the protein content of each 100g of reconstituted milk is ≥2.8g.

[0029] In some specific embodiments, the edible microbial strains for infants and young children include strains selected from at least one of the following: *Lactobacillus helveticus* R0052, *Lactobacillus fermentum* CECT5716, *Lactobacillus rhamnosus* HN001, *Lactobacillus rhamnosus* GG, *Lactobacillus acidophilus* NCFM, *Bifidobacterium animalis* subsp. *lactotrichum* BLa80, *Bifidobacterium longum* subsp. *infant* M-63, *Bifidobacterium longum* subsp. *infant* R0033, *Bifidobacterium longum* subsp. *infant* LMG11588, *Bifidobacterium animalis* subsp. *lactotrichum* HN019, *Bifidobacterium animalis* subsp. *lactotrichum* Bi-07, *Bifidobacterium animalis* subsp. *infant* Bb-12, *Bifidobacterium breve* M-16V, *Bifidobacterium longum* subsp. *lactotrichum* BB536, *Bifidobacterium bifidum* R0071, *Lactobacillus rhamnosus* MP108, *Lactobacillus reuteri* DSM17938, or *Bifidobacterium longum* subsp. *infant* YLGB-1496.

[0030] In some specific embodiments, the probiotic milk drink for infants has a protein content of 0.7-3%, a pH of 3.5-4.2, an acidity of 40-70°T, a viscosity of 150-300 mPa·s, a particle size of 50-200 μm, and a centrifugal sedimentation rate of 1-4%.

[0031] According to another aspect of the present invention, a method for preparing the above-mentioned probiotic milk beverage for infants and young children is also provided, comprising the following steps: S1. Add the infant edible bacteria to the homogenized milk base according to the formula amount, and ferment until the acidity reaches 70~90°T and the pH is 4.4~5.1 to obtain infant fermented milk; S2. The infant fermented milk is demulsified, and acidity regulators are added in sequence according to the formula to a pH of 5.0-6.0, citrus fiber is added to a pH of 4.6-6.0, and fruit and vegetable juice is added to a pH of 3.5-4.2. After homogenization, the infant probiotic milk beverage is obtained.

[0032] Homogenization of the milk base significantly improves the dispersibility and uniformity of milk proteins, thereby enhancing the initial stability of the system. Subsequent fermentation with infant-edible bacteria ensures suitable acidity and pH conditions for maintaining the basic stability of the fermented milk system. Based on this, an acidity regulator is first added to control the pH, simultaneously chelating with free calcium produced during fermentation. Then, citrus fiber is added while maintaining a suitable pH, allowing it to interact with milk protein macromolecules and form stable encapsulated complexes, further enhancing system stability. Ultimately, without adding traditional stabilizers, the probiotic beverage can be stored at room temperature for extended periods without denaturation, flocculation, or precipitation.

[0033] In some specific embodiments, the fermentation conditions include fermentation at 40~43°C for 4~18 hours; in some specific embodiments, after fermentation in step S1, the fermentation is further followed by refrigeration at 2~8°C for 12~24 hours.

[0034] To further improve the stability of the prepared probiotic milk beverage for infants, it is necessary to control the free calcium content. In some specific embodiments, the free calcium content of the fermented infant milk is 40~80mg / L, in order to work in conjunction with the acidity regulator.

[0035] In some specific embodiments, the demulsification temperature is 2~8℃, preferably 4℃; in some specific embodiments, the stirring speed is 200~400 rpm / min; in some specific embodiments, the stirring time is 2~3 min. Demulsification is carried out at a low temperature until no obvious protein particles are formed, laying the foundation for the subsequent formation of stable inclusions.

[0036] In some specific embodiments, the addition of the acidity regulator includes adding a solution containing the acidity regulator, stirring for 10-20 minutes to ensure that the acidity regulator is evenly mixed with the fermented milk, fully chelating calcium ions, and maintaining the pH at 5.0-6.0.

[0037] In some specific embodiments, the addition of citrus fiber includes slowly adding a citrus fiber solution and stirring at a speed of 200-400 rpm / min for 3-5 min. In some specific embodiments, the citrus fiber solution is prepared by dissolving the citrus fiber in water at 60-80°C through shearing and stirring at a speed of 6000-8000 rpm / min for 5-10 min. A homogeneous citrus fiber solution with a viscosity of 1500-3000 mPa·s can be obtained through high-speed shearing. In some specific embodiments, the pH of the citrus fiber solution is 3.0-5.0.

[0038] In some specific embodiments, the fruit and vegetable juice is added slowly; in some specific embodiments, the pH of the fruit and vegetable juice is 2.0 to 6.0.

[0039] In some specific implementations, the addition rate is 200 ml / min.

[0040] In some specific embodiments, the pressure of the homogenization is 20~30MPa.

[0041] In some specific implementations, the resulting infant probiotic drinks are pasteurized, with the core temperature controlled at 75-86°C for 12-20 minutes. After pasteurization, the core temperature can be rapidly cooled with ice water to below 40°C.

[0042] The present invention will be further illustrated by the following examples. Unless otherwise specified, the materials in the examples are prepared according to existing methods or purchased directly from the market.

[0043] This invention employs a quantitative blind sensory evaluation method to assess the taste of fermented milk. Participants were healthy adults aged 18-65, with a male-to-female ratio of approximately 1:1, and at least 16 participants were randomly selected. Evaluation indicators included color, aroma, texture, taste, and overall acceptability (scoring criteria are shown in the table below). Acceptability was determined by the percentage of the average score: an average score ≥90 indicated extremely high acceptability, ≥80 indicated high acceptability, ≥70 indicated moderate acceptability, ≥60 indicated fair acceptability, and <60 indicated low acceptability. Each item was represented by a five-level symbol: * for low acceptability, ** for fair acceptability, *** for moderate acceptability, **** for high acceptability, and ***** for extremely high acceptability. Specific scoring criteria are shown in Table 1.

[0044] Table 1. Fermented Milk Scoring Criteria

[0045] This invention employs a quantitative blind sensory evaluation method to assess the stability of probiotic milk beverages during storage. Participants were healthy adults aged 18-65 years, with a male-to-female ratio of approximately 1:1, and at least 16 participants were randomly selected. Evaluation indicators included color uniformity, odor retention, taste consistency, and sedimentation or stratification (scoring criteria are shown in the table below). The stability level was determined by the percentage of the average score: Average score ≥ 90: Extremely high stability; the product showed virtually no change in any indicator during storage; Average score ≥ 80: High stability; the product showed slight changes in some indicators, but still maintained good sensory quality; Average score ≥ 70: Moderate stability; some indicator changes were perceptible, but overall acceptable; Average score ≥ 60: General stability; some indicators showed significant changes, potentially affecting consumer experience; Average score < 60: Low stability; product indicators showed severe changes, affecting overall sensory quality. Each item is represented by a five-level notation: extremely high stability is represented by "*****"; relatively high stability is represented by "****"; moderate stability is represented by "***"; general stability is represented by "**"; and low stability is represented by "*". Specific scoring criteria are shown in Table 2.

[0046] Table 2 Scoring Criteria for Probiotic Milk Drinks

[0047] Example 1 A stabilizer-free probiotic milk beverage for infants comprises the following components: 20% v / v milk base, 10.0% v / v fruit and vegetable juice, 0.8% w / v citrus fiber, 0.1% w / v acidity regulator, and 0.04% w / v edible bacteria for infants, with the remainder being water. The milk is skim milk. The edible bacteria for infants include *Bifidobacterium animalis* subsp. *lactobacterium* HN019, *Bifidobacterium animalis* subsp. *lactobacterium animalis* Bi-07, *Bifidobacterium animalis* subsp. *lactobacterium animalis* Bb-12, *Bifidobacterium breve* M-16V, and *Lactobacillus acidophilus* NCFM in a ratio of 1:1:1:1:1:1. The citrus fiber used is citrus fiber I, the acidity regulator is sodium citrate, and the fruit juice is concentrated apple juice and concentrated strawberry juice. The preparation is carried out according to the following steps.

[0048] 1) Fermented milk preparation: Skim milk was selected as the milk base. After homogenization and pasteurization (86℃, 12 min) at 25 MPa, the mixture was cooled to 40℃. 0.04% of infant-edible bacteria was added as a probiotic starter. After thorough mixing, fermentation was carried out at 40℃. Fermentation was stopped after the final acidity levels reached 60, 70, 80, 90, and 100°T. The fermented milk was then refrigerated at 4℃ for later use. The experimental process recorded fermentation time, acidity, pH, and the palatability of the fermented milk. The results are shown in Table 1.

[0049] Table 1. Basic Indicators of Fermented Milk with Different Probiotics

[0050] The fermented milk with different acidity levels prepared above was used to prepare the subsequent probiotic milk beverage products.

[0051] 2) Dissolving fermented milk The fermented milk was rapidly cooled to 4°C, and then stirred to break the emulsion at 200 rpm for 2 minutes, until no obvious protein particles formed. The pH range of the fermented milk was 4.6–5.0, and the free calcium content was 58 mg / L.

[0052] 2) Add sodium citrate Dissolve sodium citrate thoroughly in warm water (monitoring the pH of the sodium citrate solution to be between 8.2 and 8.4), then add it to the fermented milk and stir for 20 minutes to fully hydrate and chelate the free Ga in the fermented milk. 2+ The pH of the mixed emulsion was measured after mixing.

[0053] 3) Citrus fiber added Dissolve citrus fiber thoroughly in hot water at 70-80℃ (high-speed shear stirring at 6000 rpm for 5 min) to obtain a uniform fiber solution (monitor the pH of the fiber solution to be 3.5-4.0). Slowly add the fiber solution to the mixed emulsion in step 2), stir evenly at 400 rpm for 20 min to allow the mixed emulsion to fully hydrate and form a stable system (monitor the pH of the stable system to be 4.6-5.0).

[0054] 4) Blending concentrated flavored fruit and vegetable juices and adjusting pH Dilute the concentrated flavored fruit and vegetable juice with purified water and add it to the mixed emulsion from step 3) (monitoring the pH to be between 2.8 and 3.2). Stir well at 400 rpm for 3-5 minutes. Adjust the pH of the emulsion to 3.5-4.5 as needed using an acidity adjuster solution to obtain a pre-prepared semi-finished product (monitoring the pH to be between 3.5 and 4.2).

[0055] 5) After homogenization, canning and pasteurization (86℃, 12min) under 25Mpa pressure, probiotic milk beverage can be obtained.

[0056] 6) Stability testing: a. Observation under static conditions at room temperature (25~28℃); b. Observation under conditions under high temperature environment (47℃); c. Centrifugal sedimentation rate = amount of sediment after centrifugation (m1) / total amount of solution before centrifugation (m0) × 100%; d. Shelf life storage verification: Store at 37℃ and 75%RH for 90 days (equivalent to 9 months at room temperature), and test its centrifugal stability every 10 days.

[0057] The results are shown in Table 2. The data shows that an acidity of 70-90°T provides the best stability and a more acceptable taste; lowering or increasing the acidity will affect its stability.

[0058] Table 2. Stability of different probiotic milk drinks after being left at room temperature and at 47℃ (accelerated stability test).

[0059] 7) Centrifugal sedimentation rate test Centrifugal sedimentation rate was measured using the centrifugal stability evaluation method, and the data are as follows: Figure 1 As shown.

[0060] 8) Shelf life storage verification The samples were stored at 37°C and 75%RH for 90 days (equivalent to 9 months at room temperature). Centrifugal stability was assessed every 10 days. A sedimentation rate >10% indicated severe stratification; 8-10% indicated stratification with sedimentation; 6-8% indicated slight sedimentation; 4-6% indicated no significant sedimentation; and <4% indicated no sedimentation and good condition. Data are as follows: Figure 2 As shown.

[0061] The data above show that when the acidity of milk-based fermentation reaches 70~90°T, the taste acceptance, high-temperature stability and centrifugal sedimentation rate are all better than those at 60°T and 100°T, and the shelf life can reach 6 months.

[0062] Example 2 Unlike Example 1, 5%, 10%, 20%, 25%, and 30% skim milk were used to prepare fermented milk. Fermentation was stopped when the acidity reached 80°T. The fermented milk was then used to prepare probiotic milk beverage products and named F, G, H, I, and J in sequence. The remaining steps were the same as in Example 1.

[0063] 1) Stability testing The results are shown in Table 3. The data show that experimental groups F and J have moderate stability at room temperature, but poor stability at high temperatures. Experimental groups G~I, on the other hand, show good stability at both room temperature and high temperatures. Therefore, the stability of experimental groups G~I is better than that of experimental groups F and J, indicating that excessively high or low emulsion content will directly affect the stability of the finished product.

[0064] Table 3. Stability of different probiotic milk drinks after being left at room temperature and at 47℃ (accelerated stability test).

[0065] 2) Centrifugal sedimentation rate detection The centrifugal sedimentation rate was measured using the centrifugal stability evaluation method, and the results are as follows: Figure 3 As shown.

[0066] 3) Shelf life storage verification The samples were stored at 37°C and 75%RH for 90 days (equivalent to 9 months at room temperature). Centrifugal stability was assessed every 10 days. A sedimentation rate >10% indicated severe stratification; 8-10% indicated stratification with sedimentation; 6-8% indicated slight sedimentation; 4-6% indicated no significant sedimentation; and <4% indicated no sedimentation and good condition. Data are as follows: Figure 4 As shown.

[0067] Centrifugal sedimentation rate data showed that experimental groups G~I were all lower than experimental groups F and J, and had a longer shelf life. Among them, experimental group H was the best, with a shelf life of up to 6 months.

[0068] Example 3 Unlike Example 1, the amount of citrus fiber added ranged from 0.4% to 1.2%. Probiotic milk beverages were prepared using different amounts of citrus fiber. The experimental groups were compared by adding citrus fiber in the ranges of 0.2%, 0.4%, 0.8%, 1.2%, and 1.6%, and were named K, L, M, N, and O respectively. The remaining steps were the same as in Example 1.

[0069] 1) Stability testing The stability test results are shown in Table 4. The data shows that experimental groups K and O exhibited moderate stability at room temperature, but generally poor stability at high temperatures. Experimental groups L-N, on the other hand, showed good stability at both room temperature and high temperatures. Therefore, the stability of experimental groups L-N was superior to that of experimental groups K and O, indicating that the amount of citrus fiber used directly affects the stability of the finished product.

[0070] Table 4. Stability of different probiotic milk drinks after being left at room temperature and at 47℃ (accelerated stability test).

[0071] 2) Centrifugal sedimentation rate detection Centrifugal sedimentation rate was measured using the centrifugal stability evaluation method, and the data are as follows: Figure 5 As shown.

[0072] 3) Shelf life storage verification The samples were stored at 37°C and 75%RH for 90 days (equivalent to 9 months at room temperature). Centrifugal stability was assessed every 10 days. A sedimentation rate >10% indicated severe stratification; 8-10% indicated stratification with sedimentation; 6-8% indicated slight sedimentation; 4-6% indicated no significant sedimentation; and <4% indicated no sedimentation and good condition. Data are as follows: Figure 6 As shown.

[0073] Centrifugal sedimentation rates showed that experimental groups L to N had lower sedimentation rates than experimental groups K and O, resulting in longer shelf-life. Among them, experimental group M had the best shelf-life, with a shelf-life of up to 6 months.

[0074] Example 4 Unlike Example 1, the process sequence is adjusted, and the following three process steps are selected to prepare the probiotic milk beverage.

[0075] Process 1: Fermented milk dissolution—acidity regulator—citrus fiber solution—concentrated fruit juice solution; Process 2: Fermented milk dissolution—citrus fiber solution—acidity regulator—concentrated fruit juice solution; Process 3: Fermented milk dissolution—concentrated fruit juice solution—acidity regulator—citrus fiber solution.

[0076] 1) Stability testing The stability test results are shown in Table 5. The data shows that only by adding acidity regulator, citrus fiber solution and concentrated fruit juice solution in the order of process 1 can the probiotic milk beverage maintain optimal stability, allowing the citrus fiber macromolecules to form encapsulations with chelated calcium and protein.

[0077] Table 5. Stability of different probiotic milk drinks after being left at room temperature and at 47℃ (accelerated stability test).

[0078] 2) Centrifugal sedimentation rate detection Centrifugal sedimentation rate was measured using the centrifugal stability evaluation method, and the data are as follows: Figure 7 As shown.

[0079] 3) Shelf life storage verification The samples were stored at 37°C and 75%RH for 90 days (equivalent to 9 months at room temperature). Centrifugal stability was assessed every 10 days. A sedimentation rate >10% indicated severe stratification; 8-10% indicated stratification with sedimentation; 6-8% indicated slight sedimentation; 4-6% indicated no significant sedimentation; and <4% indicated no sedimentation and good condition. Data are as follows: Figure 8 As shown.

[0080] Centrifugal sedimentation rate showed that process 1 had the longest shelf life and the best stability, with a shelf life of up to 6 months.

[0081] Example 5 The difference from Example 1 is that sodium citrate, sodium lactate, and sodium phosphate were selected as acidity regulators to prepare probiotic milk drinks.

[0082] 1) Stability testing The results are shown in Table 6. The data show that at room temperature, the sodium citrate group exhibited good stability, the sodium lactate group showed moderate stability, and the sodium phosphate group showed poor stability. At high temperatures, the sodium citrate group still maintained good stability, while the sodium lactate group only showed moderate stability, and the sodium phosphate group showed poor stability. Different acidity regulators produced significant differences in stability, with sodium citrate showing the best effect in maintaining stability.

[0083] Table 6. Stability of different probiotic milk drinks after being left at room temperature and at 47℃ (accelerated stability test).

[0084] 2) Centrifugal sedimentation rate Centrifugal sedimentation rate was measured using the centrifugal stability evaluation method, and the data are as follows: Figure 9 As shown.

[0085] 3) Shelf life storage verification The samples were stored at 37°C and 75%RH for 90 days (equivalent to 9 months at room temperature). Centrifugal stability was assessed every 10 days. A sedimentation rate >10% indicated severe stratification; 8-10% indicated stratification with sedimentation; 6-8% indicated slight sedimentation; 4-6% indicated no significant sedimentation; and <4% indicated no sedimentation and good condition. Data are as follows: Figure 10 As shown.

[0086] Centrifugal sedimentation rate showed that sodium citrate, as an acidity regulator, had the lowest centrifugal sedimentation rate and a longer shelf life, up to 6 months.

[0087] Example 6 The difference from Example 1 is that different citrus fibers are selected, including citrus fiber type I, citrus fiber type II and soybean fiber acid, to prepare probiotic milk drinks.

[0088] Citrus fiber type I, with a total dietary fiber content of <65%, derived from apple peel, is a pale yellow powder with a viscosity range of 5200 mPa's and a pH of 3.0-5.0. Citrus fiber type II, with a total dietary fiber content of ≥65%, derived from citrus peel, is a white powder with a viscosity range of 3420 mPa's and a pH of 3.0-4.5. Citrus fiber is soybean fiber, with a total dietary fiber content of ≥60%. It comes from citrus soybeans, is yellow powder, has a viscosity range of 4500 mPa's, and a pH of 4.0-5.0.

[0089] 1) Stability testing The results are shown in Table 7. The data show that the stability of citrus fiber type II is better than that of citrus fiber type I and soybean fiber.

[0090] Table 7. Stability of different probiotic milk drinks after being left at room temperature and at 47℃ (accelerated stability test).

[0091] 2) Centrifugal sedimentation rate Centrifugal sedimentation rate was measured using the centrifugal stability evaluation method, and the data are as follows: Figure 11 As shown.

[0092] 3) Shelf life storage verification The samples were stored at 37°C and 75%RH for 90 days (equivalent to 9 months at room temperature). Centrifugal stability was assessed every 10 days. A sedimentation rate >10% indicated severe stratification; 8-10% indicated stratification with sedimentation; 6-8% indicated slight sedimentation; 4-6% indicated no significant sedimentation; and <4% indicated no sedimentation and good condition. Data are as follows: Figure 12 As shown.

[0093] Centrifugal sedimentation rate showed that Citrus Fiber Type II had the lowest sedimentation rate, which extended shelf life by up to 6 months.

[0094] Example 7 The difference from Example 1 is that different shearing times were selected to prepare the citrus fiber solution. Specifically, the citrus fiber was sheared with 70-80℃ hot water at high speed (6000 rpm) for 3 min, 5 min, 8 min, 10 min and 12 min respectively to obtain a uniform fiber solution.

[0095] 1) Stability testing The results are shown in Table 8. The data show that the stability is better when the shearing time is in the range of 5-10 min than when it is 3 min and 12 min, indicating that reducing or increasing the shearing time does not improve the stability, but rather affects it.

[0096] Table 8. Stability of different probiotic milk drinks after being left at room temperature and at 47℃ (accelerated stability test).

[0097] 2) Centrifugal sedimentation rate Centrifugal sedimentation rate was measured using the centrifugal stability evaluation method, and the data are as follows: Figure 13 As shown.

[0098] 7) Shelf life storage verification The product was stored at 37°C and 75%RH for 90 days (equivalent to 9 months at room temperature), and its centrifugal stability was tested every 10 days. The data are as follows: Figure 14 As shown.

[0099] Centrifugal sedimentation rate showed that the shearing time of 5-10 min was significantly lower than that of 3 min and 12 min. Only when the shearing time is 5-10 min can the shelf life be extended, and the shelf life storage time can reach 6 months.

[0100] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A probiotic milk beverage for infants and young children without added stabilizers, characterized in that, It includes the following components: 10.0~25.0% v / v milk base, 5.0~20.0% v / v fruit and vegetable juice, 0.4~1.2% w / v citrus fiber, 0.05~0.3% w / v acidity regulator and 0.01~0.04% w / v infant edible bacteria, with the balance being water.

2. The infant probiotic milk beverage according to claim 1, characterized in that, The citrus fiber is citrus fiber type II; Preferably, the total dietary fiber content of the citrus fiber is ≥65%.

3. The infant probiotic milk beverage according to claim 1, characterized in that, The acidity regulator is citrate; Preferably, the citrate includes at least one of sodium citrate, potassium citrate, or monosodium citrate.

4. The infant probiotic milk beverage according to claim 1, characterized in that, The fruit and vegetable juice includes at least one of the following: concentrated fruit and vegetable juice, concentrated fruit and vegetable pulp, freshly squeezed fruit and vegetable juice, fermented fruit and vegetable juice, fruit and vegetable pulp, reconstituted fruit and vegetable juice, compound fruit and vegetable juice, compound fruit and vegetable pulp, fruit and vegetable fiber / citrus cysts / fruit and vegetable particles.

5. The infant probiotic milk beverage according to claim 1, characterized in that, The milk base includes at least one of raw milk, sterilized milk, pasteurized milk, concentrated milk for food industry, or reconstituted milk; Preferably, the raw milk includes whole milk or skim milk; Preferably, the raw milk is derived from mammals; Preferably, the mammal includes at least one of a cow, a sheep, a camel, or a horse; Preferably, the sterilized milk includes whole milk sterilized milk and / or skim milk sterilized milk; Preferably, the pasteurized milk includes whole milk pasteurized milk and / or skim milk pasteurized milk; Preferably, the reconstituted milk is prepared by reconstitution of skim milk powder and / or whole milk powder; Preferably, the protein content per 100g of reconstituted milk is ≥2.8g; Preferably, the edible bacterial strains for infants and young children include at least one of the following: *Lactobacillus helveticus* R0052, *Lactobacillus fermentum* CECT5716, *Lactobacillus rhamnosus* HN001, *Lactobacillus rhamnosus* GG, *Lactobacillus acidophilus* NCFM, *Bifidobacterium animalis* subsp. *lactotrichum* BLa80, *Bifidobacterium longum* subsp. *infant* M-63, *Bifidobacterium longum* subsp. *infant* R0033, *Bifidobacterium longum* subsp. *infant* LMG11588, *Bifidobacterium animalis* subsp. *lactotrichum* HN019, *Bifidobacterium animalis* subsp. *lactotrichum* Bi-07, *Bifidobacterium animalis* subsp. *lactotrichum* Bb-12, *Bifidobacterium breve* M-16V, *Bifidobacterium longum* subsp. *lactotrichum* BB536, *Bifidobacterium bifidum* R0071, *Lactobacillus rhamnosus* MP108, *Lactobacillus reuteri* DSM17938, or *Bifidobacterium longum* subsp. *infant* YLGB-1496.

6. The infant probiotic milk beverage according to any one of claims 1 to 5, characterized in that, The infant probiotic milk drink possesses any one of properties A1 to A7; A1, protein content is 0.7-3%; A2, pH 3.5~4.2; A3, Acidity is 40~70°T; A4. Viscosity is 150~300 mPa·s; A5, particle size is 50~200μm; A6. The centrifugal sedimentation rate is 1-4%.

7. The method for preparing the infant probiotic milk beverage according to any one of claims 1 to 6, characterized in that, Includes the following steps: S1. Add the infant edible bacteria to the homogenized milk base according to the formula amount, and ferment until the acidity reaches 70~90°T and the pH is 4.4~5.1 to obtain infant fermented milk; S2. The infant fermented milk is demulsified, and acidity regulators are added in sequence according to the formula to a pH of 5.0-6.0, citrus fiber is added to a pH of 4.6-6.0, and fruit and vegetable juice is added to a pH of 3.5-4.

2. After homogenization, the infant probiotic milk beverage is obtained.

8. The preparation method according to claim 7, characterized in that, Fermentation conditions include fermentation at 40-43℃ for 4-18 hours; Preferably, in step S1, after fermentation, the product is further refrigerated at 2-8°C for 12-24 hours; Preferably, the free calcium content of the infant fermented milk is 40~80 mg / L.

9. The preparation method according to claim 7, characterized in that, The temperature for demulsification is 2~10℃, preferably 4℃; Preferably, the stirring speed for the demulsification process is 200~400 rpm / min; Preferably, the stirring time for the demulsification process is 2 to 3 minutes.

10. The preparation method according to claim 7, characterized in that, The addition of the acidity regulator includes adding a solution containing the acidity regulator and stirring for 10-20 minutes. Preferably, the addition of citrus fiber includes slowly adding a citrus fiber solution and stirring at 200-400 rpm / min for 3-5 minutes; Preferably, the method for preparing the citrus fiber solution includes dissolving citrus fiber by shearing and stirring with water at 60-80°C, wherein the shearing and stirring speed is 6000-8000 rpm / min and the time is 5-10 min; Preferably, the pH of the citrus fiber solution is 3.0 to 5.0; Preferably, the fruit and vegetable juice is added slowly; Preferably, the pH of the fruit and vegetable juice is 2.0 to 6.0; Preferably, the pressure of the homogenizer is 20~30MPa; Preferably, the addition rate is 200 ml / min.

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