CN115336715A - Plant lactobacillus beverage and preparation method thereof - Google Patents
Plant lactobacillus beverage and preparation method thereof Download PDFInfo
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- CN115336715A CN115336715A CN202211000444.6A CN202211000444A CN115336715A CN 115336715 A CN115336715 A CN 115336715A CN 202211000444 A CN202211000444 A CN 202211000444A CN 115336715 A CN115336715 A CN 115336715A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 47
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 44
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 52
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 51
- 241000196324 Embryophyta Species 0.000 claims abstract description 33
- 235000013336 milk Nutrition 0.000 claims abstract description 30
- 239000008267 milk Substances 0.000 claims abstract description 30
- 210000004080 milk Anatomy 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 24
- 239000000126 substance Substances 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 19
- 235000009508 confectionery Nutrition 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 12
- 239000008103 glucose Substances 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 8
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- 239000000337 buffer salt Substances 0.000 claims abstract description 8
- 239000003381 stabilizer Substances 0.000 claims abstract description 8
- 238000005516 engineering process Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 38
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 239000004310 lactic acid Substances 0.000 claims description 19
- 235000014655 lactic acid Nutrition 0.000 claims description 19
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 13
- 229930003427 Vitamin E Natural products 0.000 claims description 9
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 9
- 239000001814 pectin Substances 0.000 claims description 9
- 229920001277 pectin Polymers 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 9
- 239000001509 sodium citrate Substances 0.000 claims description 9
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical group O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 9
- 239000011709 vitamin E Substances 0.000 claims description 9
- 235000019165 vitamin E Nutrition 0.000 claims description 9
- 229940046009 vitamin E Drugs 0.000 claims description 9
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 8
- 108010011485 Aspartame Proteins 0.000 claims description 8
- 239000004386 Erythritol Substances 0.000 claims description 8
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 8
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 8
- 239000004376 Sucralose Substances 0.000 claims description 8
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 8
- 229960004998 acesulfame potassium Drugs 0.000 claims description 8
- 239000000619 acesulfame-K Substances 0.000 claims description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 8
- 239000000605 aspartame Substances 0.000 claims description 8
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 8
- 235000010357 aspartame Nutrition 0.000 claims description 8
- 229960003438 aspartame Drugs 0.000 claims description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 8
- 235000019414 erythritol Nutrition 0.000 claims description 8
- 229940009714 erythritol Drugs 0.000 claims description 8
- 150000004676 glycans Chemical class 0.000 claims description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 8
- 229920001282 polysaccharide Polymers 0.000 claims description 8
- 239000005017 polysaccharide Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 8
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 8
- 235000019408 sucralose Nutrition 0.000 claims description 8
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 8
- 235000006708 antioxidants Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 235000021433 fructose syrup Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
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- 238000010793 Steam injection (oil industry) Methods 0.000 abstract 1
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- 244000199885 Lactobacillus bulgaricus Species 0.000 description 3
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- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 241000194020 Streptococcus thermophilus Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
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- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 3
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- 238000004806 packaging method and process Methods 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 150000002433 hydrophilic molecules Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
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- 239000002207 metabolite Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
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- 235000020245 plant milk Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
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- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a plant lactobacillus beverage, which comprises, by mass, 1.8-2.7% of soybean, 0.6-0.9% of glucose powder, 6-10% of a sweet substance, 0.3-0.6% of a stabilizer, 0.01-0.045% of buffer salt, 0.005-0.02% of an antioxidant, and the balance of water. The invention also discloses a preparation method of the plant lactobacillus beverage, which comprises the steps of preparing soybean milk from soybeans, sterilizing by adopting a DSI (direct steam injection) heating sterilization technology, fermenting by using lactobacillus for a long time in an aseptic environment to obtain a fermented milk base material, mixing the fermented milk base material with auxiliary materials, and standardizing to obtain the plant lactobacillus beverage. The plant lactobacillus beverage is prepared by fermenting pure soybeans with lactobacillus, is sour, sweet and delicious, and is rich in metazoan beneficial to intestinal health; and the system is stable, the flavor fluctuation is small in the long-term storage process, and the phenomena of bleeding, precipitation and floating are almost avoided.
Description
Technical Field
The invention belongs to the field of beverage processing, and particularly relates to a plant lactobacillus beverage and a preparation method thereof.
Background
At present, most of lactobacillus beverages are prepared by adding water, white granulated sugar and/or sweetener, sour agent and the like into milk or milk products which are used as raw materials and are prepared by fermenting the lactobacillus. The lactobacillus beverage is very popular with consumers due to the sour, sweet and delicious taste and the efficacy of benefiting the intestinal health. At present, most of lactic acid bacteria beverages sold in the market are prepared by browning and fermenting on the basis of cow milk, and with the increasing concentration of concepts such as plant base, carbon footprint and the like, a pure plant milk fermentation lactic acid bacteria beverage is developed to meet the current low-carbon and healthy diet style.
Disclosure of Invention
In view of this, the present invention aims to provide a pure plant lactobacillus beverage.
The invention also aims to provide a preparation method of the pure plant lactobacillus beverage.
In order to achieve the purpose, the technical scheme of the invention is as follows:
the plant lactobacillus beverage comprises the following raw material components in percentage by mass: 1.8 to 2.7 percent of soybean, 0.6 to 0.9 percent of glucose powder, 6 to 10 percent of sweet substance, 0.3 to 0.6 percent of stabilizer, 0.01 to 0.045 percent of buffer salt, 0.005 to 0.02 percent of antioxidant and the balance of water.
Further, the sweet substance comprises one or more of white granulated sugar, high fructose corn syrup, erythritol, sucralose, acesulfame potassium and aspartame.
Further, the sweet substances comprise low sweetness substances and high sweetness substances, the low sweetness substances comprise one or more of white granulated sugar, high fructose syrup and erythritol, and the high sweetness substances comprise one or more of sucralose, acesulfame potassium and aspartame.
By adopting the technical scheme, the post-sweetness of the high-power sweetness substance can coordinate the post-sourness of the lactic acid generated in the fermentation process, so that the lactic acid bacteria beverage is sweet and sour; meanwhile, the high-power sweet substance has extremely low calorie or does not provide heat, so that the energy intake can be reduced.
Further, the stabilizer comprises one or more of sodium carboxymethylcellulose, pectin and soybean polysaccharide.
Through the technical scheme, the sodium carboxymethyl cellulose, the pectin and the soybean polysaccharide can form a hydrophilic compound through electrostatic interaction with the soybean protein under an acidic condition, so that aggregation and precipitation of the protein in a sterilization process or a shelf life are inhibited or prevented, and the stability of a product is improved; the viscosity of pectin and soybean polysaccharide is low, and the viscosity of the product can be properly improved by matching with sodium carboxymethyl cellulose, so that a fuller mouthfeel is provided.
Further, the buffer salt is sodium citrate.
Through the technical scheme, the sodium citrate can restrain the post-acidification of the lactic acid, reduce the acid stimulation feeling and soften the acid feeling.
Further, the antioxidant is vitamin E.
By adopting the technical scheme, the vitamin E can reduce the oxidation of unsaturated fatty acid in the plant lactobacillus beverage in the sterilization process and the shelf life, and reduce the flavor fluctuation of the product.
A preparation method of a plant lactobacillus beverage comprises the following steps:
step (1): soaking semen glycines, grinding into slurry, separating pulp and residue, decocting to obtain soybean milk, adding glucose powder, stirring to dissolve completely, and standardizing with water;
step (2): homogenizing and sterilizing the standardized soybean milk to obtain sterile feed liquid;
and (3): cooling the sterile feed liquid, inoculating lactic acid bacteria for fermentation until TA is 0.9-1.2% in terms of lactic acid, and stopping fermentation to obtain a fermented milk base material;
and (4): stirring and mixing the stabilizer and the antioxidant by using hot water until no colloidal particles can be seen by naked eyes, sequentially adding the sweet substances and the buffer salt in batches, and fully stirring and uniformly mixing to obtain a colloidal sugar solution;
and (5): adding a gummy sugar solution and the balance of water into the fermented milk base material, and carrying out standardized treatment;
and (6): and (5) homogenizing the feed liquid obtained in the step (5), sterilizing and filling to obtain the plant lactobacillus beverage.
Further, the soybean milk is homogenized in the step (2) by adopting a DSI (direct steam ionization) heating sterilization technology.
Further, the fermentation time of the lactobacillus in the step (3) is more than or equal to 20h.
After the technical scheme is adopted, the preparation method of the plant lactobacillus beverage has the following beneficial effects: preparing soybean milk from soybean, sterilizing by DSI heating sterilization technology, fermenting with lactobacillus in aseptic environment for a long time to obtain fermented milk base material, mixing the fermented milk base material with adjuvants, and standardizing to obtain pure plant lactobacillus beverage. The plant lactobacillus beverage is prepared by fermenting pure soybeans by lactobacillus, is sour, sweet and delicious, and is rich in metazoan beneficial to intestinal health; and the system is stable, the flavor fluctuation is small in the long-term storage process, and the phenomena of water separation, precipitation and floating are almost avoided.
Detailed Description
In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.
1. Preparation method
Example 1
A preparation method of the plant lactobacillus beverage comprises the following steps:
(1) Soaking semen glycines, grinding into slurry, separating pulp and residue, decocting to obtain soybean milk, adding glucose powder, stirring to dissolve completely, and standardizing with water;
(2) The standardized soybean milk is preheated to 50-65 ℃, and the homogenization is carried out under the conditions of a second-stage 40-50 bar and a first-stage 200-250 bar;
(3) After homogenization, the soybean milk is sterilized at 137-141 ℃/4-10 s, cooled to 39 ℃, inoculated with lactic acid bacteria under aseptic condition, and fermented at 37-39 ℃ to the end point TA of 0.9-1.2% (calculated as lactic acid), thus obtaining the fermented milk base material.
(4) Stirring and mixing the stabilizer and the antioxidant by using hot water at the temperature of 70-75 ℃ until no colloidal particles can be seen by naked eyes, then sequentially adding the sweet substance and the buffer salt in batches, and fully stirring and uniformly mixing to obtain a colloidal sugar solution;
(5) Adding a gum solution and the balance of water into the fermented milk base material, and carrying out standardized treatment;
(6) Homogenizing under the conditions of a second-stage 50-60 bar and a first-stage 250-300 bar, sterilizing the homogenized feed liquid at 105-115 ℃ for 4-10 s, and filling under the aseptic condition to obtain the plant lactobacillus beverage.
Preferably, in the step (1), the protein content of the standardized soybean milk is 2.7 to 3.0%.
Preferably, the step (3) of sterilizing the soybean milk adopts a DSI temperature-rising sterilization technology.
Further, preheating the soybean milk to 80 ℃ by using a tubular heat exchanger in the step (3), and continuously heating the soybean milk to 137-141 ℃ by using high-temperature pure steam at 165-170 ℃; after preserving heat for 4-10 s, flash evaporation and degassing for 1-2 s under the vacuum degree of 0.5-0.7 bar, and finishing the concentration process.
By adopting the technical scheme, the time for heating and cooling the soybean milk is greatly shortened, the thermal reaction and the protein denaturation degree are reduced, and the product stability is improved; in the cooling process, the substances with bad flavor volatilize at high temperature and low pressure, the purity of the flavor of the soybean milk is improved, and the flavor of the product is improved.
Preferably, in the step (3), the fermentation tank body is sterilized by high-temperature pure steam before use and kept sealed, and after the sterile liquid is injected, 100U of lactic acid bacteria are inoculated to each ton of the fermented milk base material, wherein the lactic acid bacteria are one or more of lactobacillus paracasei, streptococcus thermophilus and lactobacillus bulgaricus.
After the technical scheme is adopted, the lactic acid bacteria are inoculated in the sterile feed liquid in a sterile environment, so that the influence of mixed bacteria on the flavor of the base material in the fermentation process is avoided, and the quality and the safety of the product are ensured; in addition, the fermentation strain needs about 20 hours to reach the specified fermentation end point, the acid production time is longer, and the formation of flavor substances and the production of the fermented milk base material with soft and uniform texture are facilitated.
In conclusion, the plant lactobacillus beverage provided by the invention has the following beneficial effects:
(1) The plant lactobacillus beverage is prepared by fermenting pure plant soybeans serving as raw materials through lactobacillus, contains abundant metazoan (probiotic bacteria and metabolites thereof) beneficial to intestinal health, is sour, sweet and delicious in flavor, uniform and stable in system, and is low-carbon and environment-friendly in raw material acquisition and process treatment; the protein and fat in the soybean are degraded into amino acid, polypeptide, fatty acid and other components through the action of lactic acid bacteria in the fermentation process, so that the soybean protein and fat are more easily absorbed and utilized by a human body; the lactic acid produced by fermentation has the functions of inhibiting bacteria, promoting the absorption of mineral elements and the like.
(2) The prepared soybean milk adopts a DSI temperature rise sterilization technology, so that the temperature rise and reduction time is shortened, the thermal reaction degree is reduced, the protein denaturation degree is small, aggregation and precipitation are not easy to occur, and the product stability is high; when the vacuum flash evaporation is finished for cooling and concentrating, the flavor purity of the product is improved after the volatilization of the bad flavor substances, and the taste is improved.
(3) Good lactobacillus is selected as a fermentation strain, and the soybean milk is fermented in an aseptic environment after being subjected to DSI (direct sequence extension) temperature rise sterilization treatment, so that sufficient fermentation time is ensured, and the fermented milk base material is pure in flavor, free of bad flavor, uniform and soft in texture.
Example 2
The invention relates to a plant lactobacillus beverage which comprises the following raw materials in parts by mass: 200kg of soybeans, 66kg of glucose powder, 27kg of pectin, 11kg of soybean polysaccharide, 1kg of vitamin E, 800kg of high fructose syrup, 0.273kg of sucralose, 1.22kg of acesulfame potassium and 2kg of sodium citrate, and the balance of water is added to 10000kg. Lactobacillus paracasei 281U.
The invention relates to a preparation method of a plant lactobacillus beverage, which comprises the following steps:
1) Soaking soybean, grinding into slurry, separating pulp from residue, and decocting to obtain soybean milk, adding glucose powder, stirring to dissolve completely, adding water for standardization treatment, and adjusting protein content to 2.7%;
2) After standardization, the soybean milk is preheated to 50-55 ℃, and homogenization is carried out under the conditions of a second-stage 40bar and a first-stage 200 bar;
3) And (3) after homogenizing, sterilizing the soybean milk at the temperature of 139 ℃/10s by DSI, cooling to 39 ℃, inoculating lactobacillus paracasei under the aseptic condition, fermenting to TA0.9 percent (calculated by lactic acid) at the temperature of 37-39 ℃, and stopping fermentation to obtain the fermented milk base material.
4) Stirring and mixing pectin, soybean polysaccharide and vitamin E with hot water at 70-75 ℃ until no colloidal particles can be seen by naked eyes, sequentially adding fructose-glucose syrup, sucralose, acesulfame potassium and sodium citrate, and fully stirring and uniformly mixing to obtain a pectin liquid;
5) Adding a gum solution and the balance of water into the fermented milk base material, and carrying out standardized treatment;
6) Homogenizing under the conditions of second-stage 50bar and first-stage 250bar, sterilizing the homogenized material liquid at 110 deg.C/4 s, and packaging under aseptic condition to obtain plant lactobacillus beverage.
Example 3
The invention relates to a plant lactobacillus beverage which comprises the following raw materials in parts by mass: 263kg of soybean, 90kg of glucose powder, 40kg of sodium carboxymethylcellulose, 1.5kg of vitamin E, 300kg of white granulated sugar, 500kg of erythritol, 1.25kg of acesulfame potassium, 0.75kg of aspartame, 4kg of sodium citrate and water for supplementing to 10000kg. Lactobacillus paracasei 333U.
The invention relates to a preparation method of a plant lactobacillus beverage, which comprises the following steps:
1) Soaking soybean, grinding into slurry, separating pulp from residue, and decocting to obtain soybean milk, adding glucose powder, stirring to dissolve completely, adding water, and performing standardized treatment to adjust protein content to 3.0%;
2) After standardization, the soybean milk is preheated to 55-60 ℃, and homogenization is carried out under the conditions of a second-stage 40bar and a first-stage 200 bar;
3) And (3) after homogenizing, sterilizing the soybean milk at the temperature of 137 ℃/10s by DSI, cooling to 39 ℃, inoculating lactobacillus paracasei under the aseptic condition, fermenting to TA 1.2 percent (calculated by lactic acid) at the temperature of 37-39 ℃ and stopping fermentation to obtain the fermented milk base material.
4) Stirring and mixing sodium carboxymethylcellulose and vitamin E with hot water at 70-75 ℃ until no colloidal particles can be seen by naked eyes, sequentially adding white granulated sugar, erythritol, acesulfame potassium, aspartame and sodium citrate, and fully stirring and uniformly mixing to obtain a colloidal sugar solution;
5) Adding a gummy sugar solution and the balance of water into the fermented milk base material, and carrying out standardized treatment;
6) Homogenizing under the conditions of second-stage 60bar and first-stage 300bar, sterilizing the homogenized material liquid at 105 deg.C/10 s, and packaging under aseptic condition to obtain plant lactobacillus beverage.
Example 4
The invention relates to a plant lactobacillus beverage which comprises the following raw materials in parts by mass: 237kg of soybean, 82kg of glucose powder, 20kg of pectin, 15kg of soybean polysaccharide, 10kg of sodium carboxymethylcellulose, 0.7kg of vitamin E, 520kg of fructose syrup, 333kg of erythritol, 0.259kg of sucralose, 1.25kg of aspartame, 1.5kg of sodium citrate and the balance of water to 10000kg. Streptococcus thermophilus 155U, lactobacillus bulgaricus 155U.
The invention relates to a preparation method of a plant lactobacillus beverage, which comprises the following steps:
1) Soaking soybean, grinding into slurry, separating pulp from residue, and decocting to obtain soybean milk, adding glucose powder, stirring to dissolve completely, adding water, and performing standardized treatment to adjust protein content to 2.9%;
2) The standardized soybean milk is preheated to 60-65 ℃, and the homogenization is carried out under the conditions of a second stage of 50bar and a first stage of 250 bar;
3) And (3) after homogenizing, sterilizing the soybean milk at the temperature of 141 ℃/4s by DSI, cooling to 39 ℃, inoculating streptococcus thermophilus and lactobacillus bulgaricus under the aseptic condition, fermenting to TA1.0 percent (calculated by lactic acid) at the temperature of 37-39 ℃, and stopping fermentation to obtain the fermented milk base material.
4) Stirring and mixing pectin, soybean polysaccharide, sodium carboxymethylcellulose and vitamin E with hot water at 70-75 ℃ until no colloidal particles can be seen by naked eyes, sequentially adding high fructose syrup, erythritol, sucralose, aspartame and sodium citrate, and fully stirring and uniformly mixing to obtain a gum solution;
5) Adding a gum solution and the balance of water into the fermented milk base material, and carrying out standardized treatment;
6) Homogenizing at two-stage 50bar and one-stage 250bar, sterilizing the homogenized material liquid at 115 deg.C/4 s, and bottling under aseptic condition to obtain lactobacillus plantarum beverage.
2. Sensory evaluation
The sensory evaluation and quality index of the plant lactobacillus beverage prepared in the embodiment 2 to 4 are as follows:
color: uniform milky white and milky yellow;
taste and smell: the beverage has smooth mouthfeel, moderate sweet and sour taste, unique taste and smell of the beverage and no peculiar smell;
the characteristics are as follows: uniform emulsion, no layering phenomenon and small amount of precipitate;
impurities: no visible impurities.
Examples 2 to 4 all met the above sensory evaluation criteria.
The results of the centrifugal sedimentation rate test of the lactobacillus plantarum drink obtained in examples 2 to 4 are shown in table 1.
The test method comprises the following steps: respectively taking 10mL of samples, placing the samples in 15mL of dry centrifuge tubes, centrifuging the samples at 3500r/min for 18min, and drying precipitates at the bottoms of the centrifuge tubes. The mass of the sample was recorded as M, the mass of the precipitate after drying as M, and the centrifugal precipitation (%) as M/M100%. The lower the centrifugal precipitation rate, the better the stability of the lactobacillus plantarum.
TABLE 1
The main component of the substances precipitated after the plant lactobacillus beverages prepared in examples 2 to 4 were centrifuged is soy protein, and as can be seen from the data in the table above in combination with the protein content, only 7.5%, 7.1% and 7.4% of the protein precipitated in the samples prepared in examples 2 to 4 under the above centrifugation conditions, respectively, indicating that the system was stable and was not prone to precipitation.
The above embodiments are not intended to limit the form and style of the present invention, and any suitable changes or modifications made by those skilled in the art should be considered as not departing from the scope of the present invention.
Claims (9)
1. The plant lactobacillus beverage is characterized by comprising the following raw material components in percentage by mass: 1.8 to 2.7 percent of soybean, 0.6 to 0.9 percent of glucose powder, 6 to 10 percent of sweet substance, 0.3 to 0.6 percent of stabilizer, 0.01 to 0.045 percent of buffer salt, 0.005 to 0.02 percent of antioxidant and the balance of water.
2. A lactobacillus plantarum beverage according to claim 1, characterized in that: the sweet substance comprises one or more of white granulated sugar, high fructose syrup, erythritol, sucralose, acesulfame potassium and aspartame.
3. A lactobacillus plantarum beverage according to claim 1, characterized in that: the sweet substances comprise low-sweetness substances and high-sweetness substances, the low-sweetness substances comprise one or more of white granulated sugar, high fructose syrup and erythritol, and the high-sweetness substances comprise one or more of sucralose, acesulfame potassium and aspartame.
4. A plant lactic acid bacteria beverage according to claim 1, characterized in that: the stabilizer comprises one or more of sodium carboxymethylcellulose, pectin and soybean polysaccharide.
5. A lactobacillus plantarum beverage according to claim 1, characterized in that: the buffer salt is sodium citrate.
6. A lactobacillus plantarum beverage according to claim 1, characterized in that: the antioxidant is vitamin E.
7. A method of preparing a lactobacillus plantarum beverage according to claim 1, comprising the steps of:
step (1): soaking soybean, grinding, separating pulp and residue, boiling to obtain soybean milk, adding glucose powder, stirring to dissolve completely, and standardizing with water;
step (2): homogenizing and sterilizing the standardized soybean milk to obtain sterile feed liquid;
and (3): cooling the aseptic feed liquid, inoculating lactobacillus for fermentation until TA is 0.9-1.2% in terms of lactic acid, and stopping fermentation to obtain a fermented milk base material;
and (4): stirring and mixing the stabilizer and the antioxidant by using hot water until no colloidal particles can be seen by naked eyes, sequentially adding the sweet substances and the buffer salt in batches, and fully stirring and uniformly mixing to obtain a colloidal sugar solution;
and (5): adding a gum solution and the balance of water into the fermented milk base material, and carrying out standardized treatment;
and (6): and (5) homogenizing the feed liquid obtained in the step (5), sterilizing and filling to obtain the plant lactobacillus beverage.
8. The method of claim 7, wherein: and (3) adopting a DSI (direct steam ionization) heating sterilization technology for the homogenized soybean milk in the step (2).
9. The method of claim 7, wherein: the fermentation time of the lactobacillus in the step (3) is more than or equal to 20 hours.
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