Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Carbonated water-added active lactobacillus beverage and preparation method thereof

A technology of active lactic acid bacteria and carbonated water, applied in the field of dairy products, can solve the problems of long production cycle and complex production process, and achieve the effects of being convenient to carry and eat, and easy to store for a long time.

Inactive Publication Date: 2010-06-02
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
View PDF0 Cites 17 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Dissolve white sugar (56.25Kg) in 200Kg, 75°C milk, and stir for 10 minutes. After dissolving, add cheese powder (0.9Kg) and WPC80 (4.5Kg), stir for 10 minutes, and set aside.

[0046] (2) Mix and quantify the remaining milk to 450Kg. Preheat to below 65°C before sterilization.

[0047] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 600S.

[0048] (4) The material is cooled to 42°C, sprinkled with 250 u of direct-injection powdered bacteria, and mixed for 10 minutes.

[0049] (5) Fermentation under the condition of 42 ℃, the terminal acidity is controlled at 70OT.

[0050] (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 18°C.

[0051] (7) Preparation of sugar water: Weigh 4Kg of stabilizer and 43.5Kg of white granulated sugar and dry m...

Embodiment 2

[0057] (1) Add white sugar (56.25Kg), cheese powder (0.9Kg) and WPC80 (4.5Kg) into 282.5Kg, 65°C milk, stir for 10 minutes, and set aside.

[0058] (2) Mix and quantify the remaining milk to 450Kg. Preheat to below 65°C before sterilization.

[0059] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 600S.

[0060] (4) The material is cooled to 43°C, sprinkled with 250u of direct-injection powdered bacteria, and mixed for 10 minutes.

[0061] (5) Fermentation under the condition of 43 ℃, the terminal acidity is controlled at 70OT.

[0062] (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.

[0063] (7) Preparation of sugar water: Weigh 4Kg of stabilizer and 43.5Kg of white granulated sugar and dry mix evenly, add to 152.5Kg of hot water at about...

Embodiment 3

[0069] (1) Add white sugar (56.25Kg), cheese powder (0.9Kg) and WPC80 (4.5Kg) into 300Kg milk at 70°C, stir for 10 minutes, and set aside.

[0070] (2) Mix and quantify the remaining milk to 450Kg. Preheat to below 70°C before sterilization.

[0071] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 600S.

[0072] (4) The material is cooled to 44°C, sprinkled with 250 u of direct-injection powdered bacteria, and mixed for 10 minutes.

[0073] (5) Ferment at 44°C, and the acidity at the end point is controlled at 75OT.

[0074] (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.

[0075] (7) Preparation of sugar water: Weigh 4Kg of stabilizer and 43.5Kg of white granulated sugar and dry mix evenly, add to 202.5Kg of hot water at about 70°C, and s...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to an active lactobacillus beverage and a preparation method thereof, in particular to a carbonated water-added active lactobacillus beverage, belonging to the technical field of dairy products. The carbonated water-added active lactobacillus beverage comprises the following components: 200-500kg of milk (or reconstituted milk), 1.5-5kg of emulsification stabilizing agent, 2-10kg of lactalbumin, 0.5-4kg of cheese powder, 50-200kg of sweetener (or white granulated sugar), 50-300kg of water, 200-600kg of carbonated water (soda), 200-250DCU of strain, 0.1-2kg of essence and 1-200g of sour regulating agent. The invention provides the carbonic acid active lactobacillus beverage which has smooth taste, unique flavour and the unique nutrition effect of improving the gastrointestinal tract function, and the like in addition to have the thirst quenching function of common carbonic acid beverages.

Description

technical field [0001] The invention relates to an active lactic acid bacteria beverage and a preparation method thereof, in particular to an active lactic acid bacteria beverage added with carbonated water 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 effect...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 刘云鹏王安平刘卫星
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com