Coconut-flavored active lactic acid bacteria beverage and producing method thereof

A technology of active lactic acid bacteria and coconut milk, applied in dairy products, milk preparations, applications, etc., can solve the problems of active lactic acid bacteria beverages without coconut milk flavor, achieve stable product organization, inhibit activity and reproduction, and improve intestinal tract environmental effects

Inactive Publication Date: 2008-06-25
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, there is no active lactic acid bacteria beverage prepared by mixing coconut meat and coconut water to produce coconut milk. The applicant has found through a large number of experimental studies that the active lactic acid bacteria beverage prepared by mixing coconut meat and coconut water to produce coconut milk has a strong flavor, Integrate nutrition and health care, in line with the diet concept of contemporary people
At present, lactic acid bacteria beverages in the Chinese market are in the popularization stage, and the varieties are also enriched, such as orange-flavored active lactic acid bacteria beverages, original flavored active lactic acid bacteria beverages, but the above-mentioned coconut milk-flavored active lactic acid bacteria beverages have not yet been seen.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The yogurt production method is as follows:

[0030] Take 10kg of sucrose, 6.6kg of skimmed milk powder, and 4.4kg of whole milk powder, add 100L of water and mix well, then homogenize at 25Mpa for 5 minutes; place the homogenized emulsion at 85°C-90°C for 20 minutes to sterilize; After sterilization, cool to about 45°C for inoculation, inoculate according to the inoculation amount of 2% (v / v), Lactobacillus bulgaricus: Streptococcus thermophilus at 1:1, ferment at 42°C-43°C for 2.5-4 hours, after curdling Cool rapidly to below 10°C.

[0031] The method of extracting coconut juice is as follows:

[0032] Take fresh coconut, remove the coconut shell, remove the shell and take the coconut water, remove the black peel and take the coconut meat, cut the coconut meat into 5-20mm pieces; take the coconut meat and coconut water, mix them and squeeze the juice, homogenize; make the coconut milk 65 Heat at ℃ to kill enzymes and sterilize for 30 minutes;

[0033] The preparati...

Embodiment 2

[0037] The yogurt production method is as follows:

[0038] Take 8kg of sucrose, 7.2kg of skimmed milk powder, and 4.8kg of whole milk powder, add 100L of water and mix well, then homogenize at 15Mpa for 10 minutes; place the homogenized emulsion at 85°C-90°C for 20 minutes to sterilize; After sterilization, cool to about 45°C and inoculate, inoculate according to the inoculum size of 5% (v / v), Lactobacillus bulgaricus: Streptococcus thermophilus at a ratio of 1:1, heat preservation and fermentation at 42°C to 43°C for 2.5 to 4 hours, curd Then rapidly cool to below 10°C.

[0039] Coconut juice extraction method: Take fresh coconut, remove the coconut coat, remove the shell and take coconut water, remove the black peel and take coconut meat, cut the coconut meat into 5-20mm pieces; take coconut meat and coconut water and mix and squeeze the juice. Homogenize; heat the coconut milk at 75°C to kill enzymes and sterilize for 5 minutes;

[0040] Get 60L coconut milk and drinking...

Embodiment 3

[0043] Yogurt production method is with embodiment 1;

[0044] Coconut juice extraction method: Take fresh coconut, remove the coconut coat, remove the shell and take coconut water, remove the black peel and take coconut meat, cut the coconut meat into 5-20mm pieces; take coconut meat and coconut water and mix and squeeze the juice. Homogenize; heat the coconut milk at 70°C to kill enzymes and sterilize for 10 minutes;

[0045] Get 200L coconut milk and add 0.6Kg of composite stabilizer, mix uniformly and be made into coconut milk dilution, composite stabilizer is high methoxyl pectin HMP: propylene glycol alginate PGA ratio is 1: 3 mixture.

[0046] Take 60L of yogurt and 180L of coconut milk diluent to mix and dilute the yogurt, then add 0.96Kg of citric acid and 24Kg of white sugar for seasoning, under aseptic conditions take a pressure of 15MPa, homogenize for 5-20 minutes, aseptically fill, refrigerate, and finish the product.

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PUM

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Abstract

The invention discloses an active lactic acid bacteria drink with coconut juice taste, which is conciliated by yoghurt, coconut juice diluents, citric acid, sugar and coconut juice essence. The method in particular includes the processes: adopting the coconut juice extracted by mixing coconut water and coconut meat to dilute; conciliating with the yoghurt under sterile condition; adding stabilizer in right amount and seasoning with the sugar and the citric acid; sterile-filling to finish the products after homogenization. The active lactic acid bacteria drink in the invention has special taste, sour, sweet and delicious taste as well as strong milk taste and coconut taste; the drink greatly preserves nutrition components of the coconut meat and the coconut water and has good economic benefits and market prospect.

Description

technical field [0001] The invention relates to the field of food, in particular to a coconut milk-flavored active lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] Coconut water contains nutrients such as amino acids, vitamin C, and vitamin B2. Chinese medicine believes that coconut water is sweet in taste, warm in nature, and has the functions of promoting body fluid and diuresis. Coconut milk-flavored active lactic acid bacteria beverage is a beverage with active lactic acid bacteria that is diluted with coconut milk and yogurt, and has a unique coconut flavor. The beverage contains a large amount of active streptococci and lactic acid bacteria, which has the effect of improving the intestinal environment of the human body, and at the same time can promote the effective nutrients in the beverage to be absorbed more easily. [0003] It has been reported that coconut water is formulated with lactic acid to make coconut milk flavo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133
Inventor 方祥钟青萍廖振林陈链铠冯学森
Owner SOUTH CHINA AGRI UNIV
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