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CN-121986843-A - Refreshing microbubble kefir probiotic drink and preparation method thereof

CN121986843ACN 121986843 ACN121986843 ACN 121986843ACN-121986843-A

Abstract

The invention provides a preparation method of a refreshing microbubble kefir probiotic drink. Compared with the prior art, the fresh micro-bubble kefir probiotic beverage provided by the invention is prepared by mixing the fermented milk fermented by the kefir starter and the sugar solution in proportion and then performing a secondary fermentation process, has obvious taste stopping effect, is like the feeling of releasing dense bubbles in the mouth, is unique and natural in flavor and moderate in sweetness and sourness degree, and not only improves the nutritive value of the product, but also greatly improves the stability and functional characteristics of the lactobacillus beverage, so that the kefir is more Chinese.

Inventors

  • LI QUANFA
  • ZHANG HAIBIN
  • MA GUOWEN
  • WU CHAO
  • LIAO MINHE
  • NI DAN

Assignees

  • 内蒙古伊利实业集团股份有限公司

Dates

Publication Date
20260508
Application Date
20241101

Claims (10)

  1. 1. The preparation method of the refreshing microbubble kefir probiotic beverage is characterized by comprising the following steps of: s1) mixing and homogenizing a liquid milk raw material and a first sweet substance, sterilizing, and inoculating a first kefir starter for fermentation to obtain fermented milk; mixing the stabilizer, the second sweet substance and water for sterilization to obtain sugar solution; s2) mixing the fermented milk, the sugar solution and an acidity regulator to obtain a beverage base material; and S3) inoculating a second kefir starter into the beverage base material for homogenization treatment, and then performing secondary fermentation to obtain the cool micro-bubble kefir probiotic beverage.
  2. 2. The preparation method according to claim 1, wherein the liquid milk raw material is selected from one or more of cow milk, sheep milk, camel milk and solid powder of the above materials, and the liquid material is obtained by hydration; The first sweetener and the second sweetener are respectively and independently selected from one or more of granulated sugar, glucose, crystalline fructose, maltose, high fructose syrup, erythritol, maltitol, xylitol, acesulfame potassium, sucralose, stevioside and fructus momordicae; the stabilizer is selected from alginic acid stabilizer, cellulose stabilizer and pectin, wherein the alginic acid stabilizer is selected from alginate and/or alginic acid ester; the acidity regulator is one or more selected from citric acid, lactic acid, tartaric acid, malic acid, sodium citrate and potassium citrate.
  3. 3. The preparation method according to claim 2, wherein the mass ratio of the alginic acid stabilizer, the cellulose stabilizer and the pectin is (0.3-0.5): 0.1-1; The mass ratio of the first sweet substance to the second sweet substance is 1:1; the mass ratio of the first kefir starter to the second kefir starter is 1:1.
  4. 4. The method according to claim 3, wherein the alginic acid stabilizer is selected from propylene glycol alginate and the cellulose stabilizer is selected from sodium carboxymethyl cellulose.
  5. 5. The method of claim 1, wherein the first kefir starter and the second kefir starter each independently comprise lactococcus, leuconostoc, lactobacillus, streptococcus and bifidobacterium; the number ratio of viable bacteria in the genus lactococcus, leuconostoc, lactobacillus, streptococcus and bifidobacterium is 10:5:1:1 to 5:10:1:1:1.
  6. 6. The preparation method of claim 1, wherein the mass of the liquid milk raw material is 30% -60% of the mass of the fresh microbubble kefir probiotic drink; the total mass of the first sweet substance and the second sweet substance is 7% -12% of the mass of the refreshing microbubble kefir probiotic drink; the mass of the stabilizer is 0.3% -2% of that of the fresh microbubble kefir probiotic drink; The mass of the acidity regulator is 0.1% -0.3% of that of the fresh micro-bubble kefir probiotic drink; the total mass of the first kefir starter and the second kefir starter is 0.01% -0.1% of the mass of the fresh micro-bubble kefir probiotic beverage.
  7. 7. The method according to claim 1, wherein the step S1) of homogenizing employs a two-stage homogenizing process; the pressure of secondary homogenization in the secondary homogenization process is 20-50 bar, the pressure of primary homogenization is 120-250 bar, and the temperature of homogenization is 63-68 ℃; The homogenization treatment in the step S3) adopts a secondary homogenization process, wherein the pressure of secondary homogenization in the secondary homogenization process is 20-50 bar, the pressure of primary homogenization is 150-200 bar, and the temperature of the homogenization treatment is 25-30 ℃.
  8. 8. The preparation method according to claim 1, wherein the fermentation temperature in the step S1) is 27 ℃ to 29 ℃, and the fermentation is performed until the pH value is 4.5 or less or the acidity is more than 55 ℃; the temperature of the secondary fermentation in the step S3) is 27-29 ℃, and the secondary fermentation is carried out until the acidity is more than or equal to 55.
  9. 9. The method according to claim 1, wherein the pH of the beverage base in step S2) is 4.5-5.0.
  10. 10. A refreshing microbubble kefir probiotic beverage prepared by the method of any one of claims 1-9.

Description

Refreshing microbubble kefir probiotic drink and preparation method thereof Technical Field The invention belongs to the technical field of foods, and particularly relates to a refreshing microbubble kefir probiotic drink and a preparation method thereof. Background Kefir is a traditional alcoholic fermented milk beverage originally produced in the caucasian region. Traditional kefir is a fermented dairy product containing gas and alcohol flavors made from kefir grains fermented cow milk or sheep milk. The kefir grains are in milky or pale yellow appearance, have uneven surfaces, are in the shape of cauliflower or coral-shaped elastic block objects, have the diameter of 1-20 mm, and are provided with various lactic acid bacteria and saccharomycetes on the surfaces in a symbiotic manner. The kefir can regulate intestinal flora of human body for long term drinking, so that lactobacillus becomes dominant flora of intestinal tract to form natural barrier of human body, thereby inhibiting invasion of pathogenic bacteria. Meanwhile, the lactobacillus generates bacteriocin and other antibacterial substances in the metabolic process, and has a certain inhibition effect on harmful bacteria. In eastern europe, there has been a long history of research on kefir probiotics. Kefir is easy to digest, and its metabolite has certain curative effects on gastrointestinal tract diseases, metabolic abnormality diseases, cardiovascular diseases, immunological diseases, etc. Kefir has been reported to contain capsular polysaccharides that inhibit proliferation of cancer cells and tetracarboxylic acids that solubilize cancer cells, reducing the incidence of cancer. Meanwhile, kefir has strong inhibition effect on pathogenic bacteria such as escherichia coli and salmonella, and the regular consumption of kefir products can keep the advantageous effect of beneficial bacteria in human gastrointestinal tracts. However, the foreign kefir products have strong taste and rich cheese flavor, and domestic consumers are difficult to accept the flavor, so that the domestic consumer preference is combined to develop a yoghurt drink with good stability and pure and natural taste. Disclosure of Invention In view of the above, the technical problem to be solved by the invention is to provide a refreshing microbubble kefir probiotic drink with higher stability and a preparation method thereof. The invention provides a preparation method of a refreshing microbubble kefir probiotic drink, which comprises the following steps: s1) mixing and homogenizing a liquid milk raw material and a first sweet substance, sterilizing, and inoculating a first kefir starter for fermentation to obtain fermented milk; mixing the stabilizer, the second sweet substance and water for sterilization to obtain sugar solution; s2) mixing the fermented milk, the sugar solution and an acidity regulator to obtain a beverage base material; and S3) inoculating a second kefir starter into the beverage base material for homogenization treatment, and then performing secondary fermentation to obtain the cool micro-bubble kefir probiotic beverage. Preferably, the liquid milk raw material is selected from one or more of cow milk, sheep milk, camel milk and solid powder of the above substances, and the liquid milk raw material is obtained by hydration; The first sweetener and the second sweetener are respectively and independently selected from one or more of granulated sugar, glucose, crystalline fructose, maltose, high fructose syrup, erythritol, maltitol, xylitol, acesulfame potassium, sucralose, stevioside and fructus momordicae; the stabilizer is selected from alginic acid stabilizer, cellulose stabilizer and pectin, wherein the alginic acid stabilizer is selected from alginate and/or alginic acid ester; the acidity regulator is one or more selected from citric acid, lactic acid, tartaric acid, malic acid, sodium citrate and potassium citrate. Preferably, the mass ratio of the alginic acid stabilizer to the cellulose stabilizer to the pectin is (0.3-0.5): 0.1-1; The mass ratio of the first sweet substance to the second sweet substance is 1:1; the mass ratio of the first kefir starter to the second kefir starter is 1:1. Preferably, the alginic acid stabilizer is selected from propylene glycol alginate, and the cellulose stabilizer is selected from sodium carboxymethyl cellulose. Preferably, the first kefir starter and the second kefir starter each independently include lactococcus, leuconostoc, lactobacillus, streptococcus and bifidobacterium; the number ratio of viable bacteria in the genus lactococcus, leuconostoc, lactobacillus, streptococcus and bifidobacterium is 10:5:1:1 to 5:10:1:1:1. Preferably, the mass of the liquid milk raw material is 30% -60% of that of the fresh microbubble kefir probiotic drink; the total mass of the first sweet substance and the second sweet substance is 7% -12% of the mass of the refreshing microbubble kefir probiotic drink; the mass of the stabili