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High-fiber low-sugar brown active lactobacillus beverage and preparation method thereof

A technology of active lactic acid bacteria and sugar type, used in dairy products, milk preparations, applications, etc., can solve the problems of precipitation and stratification, decrease in beverage viscosity, water precipitation, etc., and achieve reduced sucrose content, good stability, and rich nutrition. Effect

Active Publication Date: 2012-06-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reasons for the lack of such products are: (1) the application of dietary fiber in active lactic acid bacteria beverages, especially high dietary fiber, how to better match its carrier, there are few studies; (2) the reduction of sucrose content, beverages (3) the sucrose content decreases, the viscosity of the beverage decreases, and the taste is thin, which is difficult to be accepted by people; (4) the sucrose content decreases, the beverage system is unstable, and phenomena such as water precipitation, precipitation and stratification appear

Method used

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  • High-fiber low-sugar brown active lactobacillus beverage and preparation method thereof
  • High-fiber low-sugar brown active lactobacillus beverage and preparation method thereof
  • High-fiber low-sugar brown active lactobacillus beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Embodiment 1 prepares yoghurt

[0053] Yogurt raw materials include 70%-90% of milk, 0.5%-0.8% of anhydrous glucose, 0.1%-8% of white granulated sugar, 0.02%-0.05% of fermented bacteria and water as the balance.

[0054] The preparation method comprises the following steps:

[0055] 1. Add batching water into the chemical tank and heat to 45-50°C. In the state of stirring the ingredients with water, dry mix the milk, white sugar and anhydrous glucose, then slowly add them into the chemical tank through the sieve, and stir to disperse. After the solid is fully dissolved, stand at constant temperature and hydrate for 30-40 minutes to obtain a feed liquid.

[0056] 2. Homogenize the feed liquid with a pressure of 50 / 180 Bar.

[0057] 3. The homogenized feed liquid is subjected to browning at 121°C / 10min or 95°C / 120min.

[0058] 4. Cool down the browned feed solution to the inoculation temperature of 36-38°C.

[0059] 5. When the cooled feed liquid enters the yogurt fe...

Embodiment 2

[0062] Embodiment 2, high-fiber low-sugar type brown active lactic acid bacteria beverage (1000 kilograms)

[0063] Yogurt: 250 kg;

[0064] White sugar: 2 kg

[0065] Neotame: 1 kg;

[0066] Polydextrose: 30 kg;

[0067] Isomalto-oligosaccharide: 20 kg;

[0068] Soybean polysaccharide: 2 kg;

[0069] Gellan gum: 0.5 kg;

[0070] Monoglyceride tartrate: 0.5 kg;

[0071] Lactic acid: 2 kg;

[0072] Citric acid: 1 kg;

[0073] Sodium citrate: 0.1 kg;

[0074] Purified water up to: 1000 kg.

[0075] The preparation method comprises the following steps:

[0076] 1) Add pure water for ingredients into the chemical tank and heat to 90-95°C. In the state of stirring the ingredients with water, slowly add the dry mixture such as dietary fiber, sweetener, stabilizer, and salt into the chemical tank through the screen, and stir and disperse for 15-20 minutes;

[0077] 2) Cool the dispersed feed liquid below 20°C;

[0078] 3) Add the yogurt into the cooled feed liquid and mi...

Embodiment 3

[0083] Embodiment 3, high-fiber low-sugar type brown active lactic acid bacteria beverage (1000kg)

[0084] Yogurt: 350 kg;

[0085] White sugar: 2 kg

[0086] Acesulfame K: 1 kg;

[0087] Aspartame: 1 kg;

[0088] Fructo-oligosaccharide: 35 kg;

[0089] Soybean polysaccharide: 4.5 kg;

[0090] Gellan gum: 1.5 kg;

[0091] Glyceryl monostearate: 0.5 kg;

[0092] Polyglycerol ester: 0.5 kg;

[0093] Sodium stearoyl lactylate: 1 kg

[0094] Malic acid: 2 kg;

[0095] Sodium tripolyphosphate: 0.3 kg;

[0096] Sodium citrate: 0.2 kg;

[0097] Purified water up to: 1000 kg.

[0098] The preparation method is the same as in Example 2.

[0099] The protein content of the high-fiber and low-sugar brown active lactic acid bacteria beverage in this embodiment is about 1.05%, the pH value is about 3.5-3.7, the acidity is 60-70°T, and the sucrose content is 3.6g / 100mL. The overall state of the product is uniform, and the taste is full and smooth.

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Abstract

The invention relates to the field of dairy processing, and particularly relates to a high-fiber low-sugar brown active lactobacillus beverage and a preparation method of the High-fiber low-sugar brown active lactobacillus beverage. The High-fiber low-sugar brown active lactobacillus beverage comprises the following materials by weight percent:25%-50% of yoghourt, 0.3-1.0% of stabilizing agent, 0.1%-0.3% of acidity regulator,0.01%-0.05% of salt material, 3%-5% of sweet material, 3.5%-5% of dietary fiber, and the balance of water. In the invention, the dietary fiber with higher content is added in the existing brown active lactobacillus beverage for improving the extra value of the brown active lactobacillus beverage product; a high-sweetness sweetener is added for replacing quantitative sugar and is combined with small amount of sugar for use, and a product-stabilizing system is reasonably established, so that the aim of low sugar is realized. Therefore, the content of sugar of the product is reduced, the product has better flavor and mouthfeel, and the phenomena of elutriation, precipitation and delamination of the product are avoided.

Description

technical field [0001] The invention relates to the field of dairy processing, in particular to a high-fiber, low-sugar brown active lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] Throughout the world we live in, one of the notable features of major changes in human society is the high development of the food industry and the major adjustment of people's dietary structure. Ingesting food is a kind of enjoyment, and this is what the so-called gourmet means. Food must first satisfy people's sensory stimulation and eating quality, which naturally brings about several major changes in the food industry: (1) the dietary fiber content in food is getting less and less; (2) the use of sucrose and fat is increasing more and more. At the same time, it has also brought great confusion and worry to people. The incidence of obesity, hyperlipidemia, diabetes, coronary heart disease and other diseases remains high, threatening human health a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 马国文张海斌杨美清程海强董强倪丹吴超
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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