Colloidal suspension for adding probiotics in acidic milk drinks and method for producing acidic milk drinks containing probiotics

A technology of yogurt and probiotics, applied in applications, dairy products, milk preparations, etc., to enhance human immunity, ensure sterility, and improve intestinal microecology

Active Publication Date: 2011-11-30
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no acidic milk drink with room temperature storage and long shelf life in the market

Method used

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  • Colloidal suspension for adding probiotics in acidic milk drinks and method for producing acidic milk drinks containing probiotics
  • Colloidal suspension for adding probiotics in acidic milk drinks and method for producing acidic milk drinks containing probiotics

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1, the preparation of fermented flavor sour milk drink

[0051] Formula: (calculated per 100 grams of product)

[0052] 33 grams of milk, 1 gram of white sugar, 1 gram of fruit grape pulp (type 42), 0.35 grams of CMC-Na, 0.1 grams of pectin, 0.04 grams of lactic acid, 0.03 grams of citric acid, 0.02 grams of tartaric acid, 0.01 grams of malic acid, citric acid 0.02 grams of sodium, 0.5 grams of honey, 0.3 grams of polydextrose, 0.1 grams of galacto-oligosaccharides, 0.01 grams of steviol glycosides, 0.1 grams of soybean oligopeptides, 1 gram of embedded probiotics (the initial number of viable bacteria is greater than 0.9×10 10 cfu / g), fermented milk flavor essence 0.085g, replenish water to 100g.

[0053] Preparation Process:

[0054] Ingredients: Dissolve the mixture of CMC-Na, pectin and white sugar in water at 70°C to 75°C, then mix it evenly with milk that has been cleaned, homogenized, pasteurized, and cooled. homogeneous under the conditions;

[00...

Embodiment 2

[0063] Embodiment 2, the preparation of lemon-flavored acidic protein drink

[0064] Formula: (calculated per 100 grams of product)

[0065] 4.6 grams of skimmed milk powder, 2 grams of white sugar, 1.5 grams of grape pulp (type 42), 0.3 grams of CMC-Na, 0.1 grams of xanthan gum, 0.08 grams of lactic acid, 0.06 grams of citric acid, 0.04 grams of tartaric acid, 0.02 grams of malic acid, 0.03 grams of sodium citrate, 0.8 grams of honey, 0.4 grams of polydextrose, 0.15 grams of fructooligosaccharides, 0.005 grams of steviol glycosides, 0.2 grams of soybean polypeptide, 1.2 grams of embedded probiotics, (the initial number of viable bacteria is greater than 1×10 10 cfu / g) 0.08 grams of lemon essence, replenish water to 100 grams.

[0066] Preparation process is identical with embodiment 1, and wherein, the formula of colloidal suspension is composed as follows: first prepare a certain amount of colloidal suspension, and colloidal suspension formula is as follows (per 100 gram so...

Embodiment 3

[0068] Embodiment 3, the preparation of crystal grape-flavored acidic protein drink

[0069] Formula: (calculated per 100 grams of product)

[0070] 5.8 grams of whey protein concentrate (WPC-34), 3 grams of white sugar, 2 grams of grape juice (type 42), 0.25 grams of CMC-Na, 0.15 grams of PGA, 0.12 grams of lactic acid, 0.09 grams of citric acid, and 0.06 grams of tartaric acid , 0.03 grams of malic acid, 0.04 grams of sodium citrate, 1.0 grams of honey, 0.5 grams of polydextrose, 0.2 grams of fructooligosaccharides, 0.001 grams of steviol glycosides, 0.3 grams of soybean polypeptide, 1.5 grams of embedded probiotics (the initial number of viable bacteria is greater than 1×10 10 cfu / g), 0.09 grams of grape essence, and replenish water to 100 grams.

[0071] The preparation process is the same as in Example 1, wherein the colloidal suspension formula is composed as follows (per 100 grams of solution): 0.1 gram of gellan gum, 0.2 gram of xanthan gum, 0.3 gram of acid-resistan...

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Abstract

The invention relates to the field of liquid milk, concretely, the invention relates to a colloid fluid suspension used for adding probiotics in acidic milk beverage and a method for producing probiotics-containing acidic milk beverage. According to the invention, the colloid fluid suspension used for adding aseptic probiotics in acidic milk beverage comprises the following components by weight, 1-5 parts of sugar and 0.1-0.6 parts of suspending agent; wherein the suspending agent comprises gellan gum, xanthan gum and acid resistant CMC according to a ratio of 1: 2 :3; 0.3-0.5 part of lactic acid and balance of water, wherein the pH value is 4.3-4.5. The method of the invention for producing probiotics-containing acidic milk beverage comprises the following steps: suspending aseptic embedded probiotics particles on the colloid fluid suspension, then ensuring asepsis and adding. According to the invention, probiotics stably survived in aseptic acidic milk beverage at normal temperaturecan be realized by the colloid fluid suspension, and probiotics is not easy to breed and grow in product shelf period, wherein the probiotics quantity in product is more than 107 cf umL, simultaneously the quality of the product can not be influenced, so that the active probiotics existed in the milk beverage product at normal temperature can be realized.

Description

technical field [0001] The invention relates to the field of liquid milk, in particular, the invention relates to a colloidal suspension used for adding probiotics to acid milk drinks and a method for producing acid milk drinks containing probiotics. Background technique [0002] There are two types of acidic milk drinks currently on the market: formulated milk drinks and fermented milk drinks. Formulated milk-containing beverages do not contain probiotics, while fermented milk-containing beverages are divided into sterilized (non-live bacteria) milk drinks and non-sterilized (live bacteria) milk drinks according to whether they are sterilized. Sterilized (non-viable) milk drinks do not contain active probiotics. Unsterilized fermented milk beverages are directly prepared from fermented milk. Since they are not sterilized after the preparation, although other raw materials are dissolved and mixed and then sterilized, the product will be polluted by microorganisms during the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 巴根纳孙云峰李伟
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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