Fermented milk beverage containing peanut, lotus root and pawpaw and production method thereof

Abstract

The invention relates to the field of liquid milk, in particular relating to a fermented milk beverage containing peanut, lotus root and pawpaw and a production method thereof. On the basis of 100 parts of fermented milk beverage by weight, the fermented milk beverage containing peanut, lotus root and pawpaw comprises: 30-80 parts of liquid milk by weight, 0.004-0.007 part of leaven by weight, 3.5-8.0 parts of sweet substance by weight, 0.2-0.7 part of acidity regulator by weight, 0.1-1.5 parts of stabilizing agent by weight, 1-30 parts of peanut paste by weight, 1-10 parts of lotus root powder by weight, 1-5 parts of pawpaw primary paste by weight and the balance water, wherein the stabilizing agent is composed of thickening agent and/ or emulsifier, and the thickening agent contains 0.1-0.25 part of high acyl pectin and propylene glycol alginate. The product of the invention has refreshing and smooth taste when being drunk and contains special fragrance of peanut, lotus root and pawpaw products. Tests prove that the product has no layering phenomenon or severe fat flotation in the storage and placement process within the 6-month quality guarantee period. Thus, the product of theinvention has favorable stability.

Description

technical field [0001] The invention relates to the field of liquid milk, in particular to a fermented milk drink containing peanuts, lotus root and papaya and a production method thereof. Background technique [0002] Fermented milk-containing beverages and lactic acid bacteria beverages are foods with good health functions. Their health functions mainly include: regulating the beneficial flora of the gastrointestinal tract, improving the body’s immune system, inhibiting tumors, and improving metabolic disorders of lactose intolerance. Lower cholesterol levels, inhibit toxins in the body, and delay body aging. Especially for lactose-intolerant people who experience symptoms such as bowel sounds, abdominal pain, and diarrhea after drinking milk, the yogurt required for lactic acid bacteria beverages is a good source of milk protein and can be safely consumed. [0003] The protein content of peanuts is 25-30%, second only to soybeans, but higher than sesame, rapeseed and cot...

AI Technical Summary

Problems solved by technology

[0007] After retrieval, some production methods of peanuts and peanut compound preparations have been disclosed in the current literature. For example, the preparation method involved in the application number 20071060691.4 "A Kind of Corn and Peanut Milk and Its Preparation Method" is to crush corn kernels and peanut kernels into pulp for sterilization and filling Made; Application No. 200510003117.6 "Fresh Papaya Milk and Its Preparation Method" relates to the preparation method that milk is directly mixed with papaya pulp and sterilized, but peanuts, lotus root papaya and fermented milk are combined and can be stable for a long time at room temperature The product has not been found yet, especially the milk products fermented by Lactobacillus plantarum, which use the nutrients of peanut, lotus root, and papaya to complement each other with the nutrition of fermented milk. During processing and storage, layered precipitation and whey precipitation are prone to occur , Flavor changes and other unstable phenomena seriously affect the sensory quality and edible value of the product