Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof
A technology of active lactic acid bacteria and Lactobacillus casei, applied in the field of fermented dairy product processing, can solve the problems of increasing the risk of fermentation, contamination of fermentation liquid, low production efficiency, etc. Effect
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[0036] Example 1
[0037] 1. Raw material formula (calculated by 1000 grams)
[0038] 1. Yogurt base: 100 grams of skim milk powder; 5 grams of soybean protein isolate powder; 10 grams of glucose; 40 grams of white sugar;
[0039] 2. Beverage formula: 300 grams of yogurt base; 130 grams of white sugar; 3 grams of pectin; water balance.
[0040] 2. Production method:
[0041] 1. Yogurt base:
[0042] Mix the milk powder, soybean protein powder and white sugar with water at 50°C evenly; add glucose, then homogenize at 50°C and 15MPa pressure, and sterilize at 100°C for 120 minutes; then cool to 36°C, add Fermentation with fermented strains (the initial addition amount of Lactobacillus casei is 2.0×10 7 cfu / g); fermented at 36° C. for 36 hours, and when the pH value was 3.60, cooling to below 20° C. to break the demulsification to stop the fermentation to obtain a yoghurt base material, which was used for later use.
[0043] 2. Production method of milk beverage:
[0044] M...
Example Embodiment
[0046] Example 2
[0047] 1. Raw material formula (calculated by 1000 grams)
[0048] 1. Yogurt base: 160 grams of skim milk powder; 10 grams of soybean protein isolate; 15 grams of glucose; 50 grams of white sugar;
[0049] 2. Beverage formula: yogurt base 200 grams; white sugar 160 grams; water balance.
[0050] 2. Production method:
[0051] 1. Yogurt base:
[0052] The milk powder, soybean protein powder, white sugar, and glucose are thoroughly mixed with water at 52°C; then homogenized at 52°C and 20MPa pressure, and sterilized at 90°C for 150 minutes; then cooled to 37°C, adding fermentation Bacteria fermentation (the initial addition amount of Lactobacillus casei is 2.0×10 7 cfu / g); fermented at 37°C for 40 hours, and when the pH value was 3.52, cooling to below 20°C to stop the fermentation to obtain a yoghurt base material, which was used for later use.
[0053] 2. Production method of milk beverage:
[0054] Dissolve white granulated sugar in water to obtain a ...
Example Embodiment
[0056] Example 3
[0057] 1. Raw material formula (basic 1000 grams)
[0058] 1. Yogurt base: 902 grams of fresh milk; 8 grams of soybean protein isolate; 30 grams of high fructose syrup; 60 grams of white sugar;
[0059] 2. Beverage formula: yoghurt base 350 grams; white sugar 120 grams; PGA: 5 grams; water balance.
[0060] 2. Production method:
[0061] 1. Yogurt base:
[0062] Dry-mix soybean protein powder and white sugar, dissolve in fresh milk at 58°C, add syrup, and mix well; then homogenize at 58°C and 25MPa pressure, and sterilize at 120°C for 10 minutes; then cool to 37 ℃, add fermented strains to ferment (the initial addition amount of Lactobacillus casei is 2.0×10 7 cfu / g); fermented at 37° C. for 45 hours, and when the pH value was 3.51, the fermentation was stopped by cooling to obtain a yoghurt base material, which was set aside.
[0063] 2. Production method of milk beverage:
[0064] Mix the white granulated sugar and the stabilizer evenly at 80°C, diss...
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