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

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...

AI Technical Summary

Problems solved by technology

[0010] In the prior art, there has been no report of adding coconut fruit pieces in brown lactic acid bacteria drinks so far