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A kefir active lactic acid bacteria bubble jelly drink and a preparation method thereof

PendingCN122096212Apure flavorGood odor controlMilk preparationMilking devicesBiotechnologyLactic acid bacterium
The application provides a preparation method of a kefir active lactic acid bacteria bubble jelly drink. Compared with the prior art, firstly, the mixed liquid of thickening agent and the like is subjected to ultrahigh pressure sterilization before inoculation, which ensures the smooth progress of the kefir fermentation process and does not cause pollution, and compared with other heat treatment sterilization processes, the sterilization process does not have a cooking smell, the base flavor after the kefir fermentation is purer, and the peculiar smell control is better; secondly, after the compound kefir starter is added to the jelly liquid for fermentation, sufficient bubbles are generated, and the product can maintain a certain strength after rewarming, providing a unique product taste and texture, which is different from the jelly drink after aeration, the product bubbles are generated during the fermentation process, and the taste is more natural; in addition, the application reduces the pH value of the base system during the fermentation process, reduces the use of part of the acidity regulator, and further improves the product gel strength.
Owner:INNER MONGOLIA YILI IND GROUP CO LTD