The invention discloses a method for preparing a
probiotic brown
lactobacillus beverage product with large amount of
bacteria, which comprises the steps of
Maillard reaction,
probiotic fermentation and
post treatment, wherein the
probiotic fermentation step comprises: hydrating and sterilizing defatted milk
powder or defatted
fresh milk, reacting the defatted milk
powder or the defatted
fresh milk for 2.5 hours at the temperature of between 95 and 98 DEG C till the milky yellow becomes brown at the end point of the reaction, cooling the
reaction product to between 37 and 38 DEG C, inoculating the
reaction product to a
Lactobacillus casei strain, statically fermenting the strain for 48 to 72 hours at the temperature of between 37 and 38 DEG C till the pH reaches 3.8 to 4.0, and cooling the
fermentation product to between 2 and 6 DEG C; and the
post treatment steps comprises: preparing base solution by using
sugar,
high fructose corn syrup,
pectin and
purified water, wherein the weight ratio of the base solution to the probiotic fermentation solution is 1 to 3; and the pH is adjusted to between 3.5 and 3.6; homogenizing the base solution, cooling the base solution to between 2 and 6 DEG C, canning products after passing detection, maturing the products for 4 to 8 hours at the temperature of between 2 and 6 DEG C, and delivery the products from a storage. The number of the living
bacteria in the
shelf life of the product can reach 1*108 to 1*1,010cfu / ml; and the product has zero fat and super clear
mouthfeel, has no
viscosity, has high probiotic
detection rate, and can effectively keep or recover the intestinal microbial balance.