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Lactobacillus casei-containing active lactobacillus drink and preparation method thereof

A technology of active lactic acid bacteria and Lactobacillus casei, applied in the field of fermented dairy product processing, to avoid water precipitation and precipitation, reduce production costs, and prolong fermentation time

Active Publication Date: 2011-08-03
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] One object of the present invention is to provide a kind of preparation method of the active lactic acid bacteria beverage containing Lactobacillus casei, to solve the problem that the Lactobacillus casei active milk beverage product produces water precipitation and precipitation during the shelf life, improve the stability of the product, improve the quality of the product. quality

Method used

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  • Lactobacillus casei-containing active lactobacillus drink and preparation method thereof
  • Lactobacillus casei-containing active lactobacillus drink and preparation method thereof
  • Lactobacillus casei-containing active lactobacillus drink and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0037] 1. Raw material formula (calculated in 1000 grams)

[0038] 1. Yogurt base: 100 grams of skim milk powder; 5 grams of soybean protein powder (isolated protein); 70 grams of white sugar; 10 grams of glucose; 0.0001 g of Lactobacillus casei (Hansen L.casei-01); .

[0039] 2. Beverage formula: 300 grams of yogurt base; 150 grams of white sugar; 3 grams of pectin; the remaining water.

[0040] 2. Production method:

[0041] 1. Yogurt base:

[0042] Fully mix white sugar, glucose, milk powder and soybean protein powder with water at 50°C; then homogenize at 50°C and 15MPa pressure, and sterilize at 100°C for 120 minutes; then cool to 36°C and add fermentation bacteria Seed fermentation (the initial addition of Lactobacillus casei was 2.0×10 7 cfu / g); ferment at 36°C for 36 hours, the pH value reaches 3.6, continue to ferment for 72 hours, the pH value reaches 3.42, cool down to below 20°C to stop fermentation, and obtain the yogurt base material for use.

[0043] 2. Mil...

Embodiment 2

[0051] 1. Raw material formula (calculated in 1000 grams)

[0052] 1. Yogurt base: 160 grams of skim milk powder; 15 grams of glucose; 10 grams of soybean protein isolate; 60 grams of white sugar; 0.0001 g of Lactobacillus casei (Hansen L. casei-01);

[0053] 2. Beverage formula: 200 grams of yogurt base; 160 grams of white sugar; the remaining water.

[0054] 2. Production method:

[0055] 1. Yogurt base:

[0056] Dissolve white sugar, glucose, milk powder and soybean protein isolate powder in water at 40°C; then homogenize at 40°C and 20MPa pressure, and sterilize at 90°C for 150 minutes; then cool to 37°C and add fermentation strains Fermentation (initial addition of Lactobacillus casei was 2.0×10 7 cfu / g); ferment at 37°C for 40 hours, when the pH value reaches 3.52, continue to ferment for 60 hours, the pH value reaches 3.43, cool down to below 20°C to stop the fermentation, and obtain the yogurt base material for use.

[0057] 2. Milk drink production method:

[005...

Embodiment 3

[0061] 1. Raw material formula (Based on 1000 grams)

[0062] 1. Yogurt base material: 902 grams of fresh milk; 8 grams of soybean protein powder; 30 grams of fructose syrup; 40 grams of white sugar;

[0063] 2. Beverage formula: 350 grams of yogurt base; 130 grams of white sugar; 5 grams of PGA; the remaining water.

[0064] 2. Production method:

[0065] 1. Yogurt base:

[0066] 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°C ℃, add fermentation strain fermentation (the initial addition amount of Lactobacillus casei is 2.0 × 10 7 cfu / g); ferment at 37°C for 45 hours, when the pH value is 3.51, continue to ferment for 50 hours, the pH value is 3.44, cool to stop the fermentation, and obtain the yogurt base material, which is set aside.

[0067] 2. Milk drink production method:

[0068] Mix white sugar and stabilizer...

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Abstract

The invention provides a lactobacillus casei-containing active lactobacillus drink and a preparation method thereof. The preparation method of the active lactobacillus drink comprises the following processes of: preparing a yoghourt base stock from lactobacillus casei serving as a ferment strain, and diluting to prepare the active lactobacillus drink, wherein in the ferment process, when the pH value of ferment stock liquid is between 3.4 and 3.6, the ferment time is prolonged to continue fermenting for at least 12 hours, and the fermentation is stopped to prepare the yoghourt base stock. By the preparation method, the problems of the elutriation and sedimentation of the lactobacillus casei-containing active milk drinks within the shelf life can be solved, and the stability and quality ofthe products can be improved.

Description

technical field [0001] The present invention relates to an active lactic acid bacteria drink containing Lactobacillus casei and its production method, in particular to a method for making an active bacterium milk drink using Lactobacillus casei as a starter and the fermented milk drink produced, which belongs to fermented milk Product processing field. Background technique [0002] Lactobacillus casei, as a probiotic, is able to tolerate the organism's defense mechanisms, which include enzymes in the mouth, low pH in gastric juices, and bile acids in the small intestine. Therefore, after entering the human body, Lactobacillus casei can survive in large quantities in the intestinal tract, which can regulate the balance of intestinal flora and promote digestion and absorption of the human body. At the same time, Lactobacillus casei has the functions of effectively lowering blood pressure and cholesterol, promoting cell division, producing antibody immunity, enhancing human im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 杨美清侯海峰吉日更尹小静张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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