Preparation method of brown lactic acid bacteria beverage containing coconut fruit particles

A lactic acid bacteria beverage and fruit granules technology, applied in dairy products, milk preparations, applications, etc., can solve the problem of adding coconut fruit granules to brown lactic acid bacteria beverages, etc., and maintain or restore the balance of intestinal flora and chewability. Good, taste-improving effect

Inactive Publication Date: 2012-05-02
SHANDONG DEYI DAIRY IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In the prior art, there has been no report of adding co

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1 prepares brown lactic acid bacteria beverage containing coconut fruit

[0038] All raw materials:

[0039] Skimmed milk powder, glucose, purified water, Lactobacillus casei strains, sugar, fructose syrup, pectin and food flavors are all commercially available products in Shandong.

[0040] The manufacturer of coconut fruit pellets is: Hainan; specifications: taste and smell: it has the taste and smell that coconut fruit should have, rich fragrance, sweet and sour taste, no peculiar smell; color: milky white that coconut fruit should have, bright color, no Abnormal; tissue state: uniform fruit grains, particle size: 3 × 3 ~ 5 × 5mm.

[0041] Equipment used: colloid mill or water-powder mixer, aseptic fermentation tank, homogenizer, temporary storage tank, sterilizing plate combination, cooling plate, rotor pump, filling machine, fruit online adding system.

[0042] (1) Maillard reaction:

[0043] Mass ratio: skimmed milk powder: glucose: purified water=20...

Embodiment 2

[0061] Embodiment 2 prepares brown lactic acid bacteria beverage containing coconut fruit

[0062] Maillard reaction

[0063] Mass ratio: skimmed milk powder 10kg, glucose 6kg, purified water 84kg;

[0064] Probiotic Fermentation

[0065] Mass ratio: 0.01kg of Lactobacillus casei was inoculated per 100kg of Maillard reaction solution;

[0066] Base preparation

[0067] Mass ratio: white granulated sugar: fructose syrup: pectin: purified water=2kg: 6kg: 2kg: 90kg;

[0068] add nata de coco

[0069] Mass ratio: lactic acid bacteria drink: nata de coco = 100kg: 2kg;

[0070] The particle diameter of described coconut fruit grain is 3 * 3 ~ 5 * 5mm;

[0071] Test results: protein content 1.0g / 100g; live lactic acid bacteria count 1×10 10 cfu / ml.

[0072] All the other are with embodiment 1.

Embodiment 3

[0073] Embodiment 3 prepares brown lactic acid bacteria beverage containing coconut fruit

[0074] Maillard reaction

[0075] Mass ratio: skimmed milk powder 15kg, glucose 8kg, purified water 77kg;

[0076] Probiotic Fermentation

[0077] Mass ratio: 0.03kg of Lactobacillus casei was inoculated per 100kg of Maillard reaction solution;

[0078] Base preparation

[0079] Mass ratio: granulated sugar: fructose syrup: pectin: purified water=4kg: 8kg: 4kg: 84kg;

[0080] add nata de coco

[0081] Mass ratio: lactic acid bacteria drink: nata de coco = 100kg: 6kg;

[0082] The particle diameter of described coconut fruit grain is 3 * 3 ~ 5 * 5mm;

[0083] Test results: protein content 11g / 100g; live lactic acid bacteria count 1×10 10 cfu / ml.

[0084] All the other are with embodiment 1.

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Abstract

The invention relates to a preparation method of a brown lactic acid bacteria beverage containing coconut fruit particles. The preparation method comprises the steps of performing Maillard reaction, fermenting probiotics, preparing base material, mixing with milk and adding the coconut fruit particles, wherein the materials are portioned by weight. In the Maillard reaction, milk powder: glucose: water=10-20 parts: 6-10 parts: 70-84 parts; a reaction end point is that mixture turns dark brown; in the fermentation of the probiotics, lactobacillus casei is fermented for 48-72h at the temperature of 37-38 DEG C; in the step of preparing the base material, sugar: fructose-glucose syrup: pectin: water=2-6 parts: 6-10 parts: 2-6 parts: 78-90 parts; in the step of mixing with milk and adding the coconut fruit particles, fermentation solution of the probiotics: base material solution=1: 4, and homogenization is performed; 2-8 parts of the fruit particles are added in each 100 parts of dynamic mixture in an on-line manner; and after-ripening is performed for 4-8h at the temperature of 2-6 DEG C. Then dark brown milk liquid is obtained and has substantial feeling of the fruit particles in sensual aspect and taste sense; the brown lactic acid bacteria beverage integrates fermentation aroma of yoghurt and the Maillard reaction, caramel aroma and coconut aroma flavor; protein content is not less than 1.0g/100g; and viable count of lactic acid bacteria is not less than 1*10<10>cfu/ml. The brown lactic acid bacteria beverage has no fat, preservatives, sweeteners or pigments, has good suspension and stability, and can keep or restore balance of intestinal flora because of the addition of vitamins and minerals.

Description

technical field [0001] The invention relates to the category of fermented active lactic acid bacteria milk beverage, in particular to a preparation method of a brown lactic acid bacteria beverage containing nata de cocoa. Background technique [0002] Yogurt is a traditional product. Nowadays, the research, production and application of lactic acid bacteria fermented yogurt are popular all over the world, and yogurt has become a world-recognized health food. The Food and Agriculture Organization of the United Nations / World Health Organization (FAO / WHO) has determined that live probiotics, when ingested in sufficient quantities, confer one or more demonstrated functional health benefits on the host. Probiotics vary with strains, and have the functions of regulating the balance of intestinal flora, laxative, preventing infection, regulating immunity, reducing cancer occurrence, slowing down allergic reactions, lowering cholesterol, and improving lactose digestibility. [0003...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 王培亮孙晶
Owner SHANDONG DEYI DAIRY IND
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