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Active lactobacillus beverage added with fruit puree and preparation method thereof

A technology of active lactic acid bacteria and beverages, applied in dairy products, food preparation, milk preparations, etc., can solve the problems of long production cycle and complicated production process, and achieve the effect of easy carrying and eating, rich fruity aroma and visible nutrition

Inactive Publication Date: 2009-12-09
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a fermented lactic acid beverage, its production process is more complicated than that of a formulated lactic acid beverage, and the production cycle is much longer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] (1) Dissolve white granulated sugar (56.25Kg) in 200Kg, 75°C milk, and stir for 20 minutes for later use.

[0056] (2) Mix and quantify the remaining milk to 450Kg. Preheat to below 65°C before sterilization.

[0057] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 600S.

[0058] (4) The material is cooled to 42°C, sprinkled with 250 u of direct-injection powdered bacteria, and mixed for 10 minutes. The ratio of strains is as follows: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium lactis in a ratio of 3:3:1:1.

[0059] (5) Fermentation is carried out at 42°C, and the acidity at the end point is controlled at 70°T.

[0060] (6) Turn over the cylinder and cool it down. After the acidity reaches the requirement, turn on the ice water, start the agitator for 30 seconds, turn over the cylinder to the buffer tank, and control the temperature ...

Embodiment 2

[0068] (1) Dissolve white granulated sugar (56.25Kg) in 282.5Kg, 65°C milk, and stir for 20 minutes for later use.

[0069] (2) Mix and quantify the remaining milk to 450Kg. Preheat to below 65°C before sterilization.

[0070] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 600S.

[0071] (4) The material is cooled to 43°C, sprinkled with 250u of direct-injection powdered bacteria, and mixed for 10 minutes. The ratio of strains is as follows: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, and Bifidobacterium lactis in a ratio of 3:3:2:1.

[0072] (5) Ferment at 43°C, and the acidity at the end point is controlled at 70°T.

[0073] (6) Turn over the cylinder and cool it down. After the acidity reaches the requirement, turn on the ice water, start the agitator for 30 seconds, turn over the cylinder to the buffer tank, and control the temperature at 20°C.

[0074]...

Embodiment 3

[0081] (1) Dissolve white granulated sugar (56.25Kg) in 300Kg, 70°C milk, and stir for 20 minutes for later use.

[0082] (2) Mix and quantify the remaining milk to 450Kg. Preheat to below 70°C before sterilization.

[0083] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 600S.

[0084] (4) The material is cooled to 44°C, sprinkled with 250 u of direct-injection powdered bacteria, and mixed for 10 minutes. The ratio of strains is as follows: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, and Bifidobacterium lactis in a ratio of 3:3:2:1.

[0085] (5) Fermentation is carried out at 44°C, and the acidity at the end point is controlled at 75°T.

[0086] (6) Turn over the cylinder and cool it down. After the acidity reaches the requirement, turn on the ice water, start the agitator for 30 seconds, turn over the cylinder to the buffer tank, and control the temperature...

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Abstract

The invention relates to liquid milk, in particular to active lactobacillus beverage added with fruit puree and a preparation method thereof, which belong to the technical field of dairy food. Each tons of the active lactobacillus beverage added with the fruit puree comprises the following components by weight: 200 to 500kg of milk (or reconstituted milk), 1.5 to 5kg of emulsion stabilizer, 50 to 150kg of fruit puree, 50g to 200kg of sweetening agent (or white granulated sugar), 200 to 700kg of water, 200 to 250 DCU of strain, 0.1 to 2kg of essence, and 1 to 200g of acidity regulator. The active lactobacillus beverage has the advantages that the active lactobacillus beverage has more balanced nutrition arrangement, visible nutrition of the fruit puree and strong fruit aroma, and is added with active lactobacillus and probiotics which can promote the balance of flora in human bodies further to ensure health of the body.

Description

technical field [0001] The invention relates to an active lactic acid bacteria beverage, in particular to an active lactic acid bacteria beverage added with fruit puree and a preparation method thereof. It belongs to the field of dairy technology. Background technique [0002] At present, with people's awareness of health and the pursuit of high-quality hobby products, the demand for lactic acid bacteria drinks is gradually increasing. Lactic acid bacteria can regulate the balance of intestinal flora, increase gastrointestinal motility, improve diarrhea and constipation, and avoid lactose intolerance , prevent gastrointestinal diseases, maintain the stomach; inhibit the reproduction of spoilage bacteria in the intestines and reduce harmful substances, lower blood cholesterol to reduce the burden on the liver, relieve alcohol and protect the liver; improve the body's immunity (that is, it has immune activation and anti-inflammatory effects) cancer effect); improve the body's...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/123A23L1/29A23L33/00
Inventor 张燕燕王安平胡新宇刘卫星陈望华
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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