Preparation method of carbonated lactobacillus beverage

A technology for carbonated lactic acid bacteria and beverages, which is applied in the field of preparation of carbonated lactic acid bacteria beverages. It can solve the problems of hindering the connection of protein molecules, precipitation and stratification of lactic acid bacteria beverages, and hindering the dispersion of lactic acid bacteria beverages, so as to achieve good taste, prolong the sterilization time and prevent stratification. and precipitation effect

Inactive Publication Date: 2012-07-11
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing carbonated lactic acid beverages are acid-adjusted and sterilized beverages, which do not contain active lactic acid bacteria components, which reduces the health care effect of lactic acid bacteria beverages
At the same time, the carbonated lactic acid bacteria beverage, especially the bevera

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of carbonated lactic acid bacteria beverage, comprising:

[0017] 1) Use skimmed or whole milk powder to make reconstituted milk to obtain raw milk (those skilled in the art can understand that qualified fresh milk can also be used);

[0018] 2) Inspection of raw milk;

[0019] 3) Heat raw milk to 60°C;

[0020] 4) Homogenize raw milk with a pressure of 180bar;

[0021] 5) Sterilize the raw milk, the sterilization temperature is 92°C, and the sterilization time is 1 hour;

[0022] 6) Cool the raw milk to 37°C;

[0023] 7) Add the raw milk into the fermentation tank, add Bacillus bulgaricus and Streptococcus thermophilus, stir for 60 minutes, time the fermentation, and control the fermentation end point at 200 0 T, get fermented milk;

[0024] 8) Homogenize the fermented milk with a pressure of 280bar;

[0025] 9) Cool to 10°C;

[0026] 10) Prepare auxiliary material liquid: add an appropriate amount of water into the batching tank, heat to 90...

Embodiment 2

[0036] A preparation method of carbonated lactic acid bacteria beverage, comprising:

[0037] 1) Use skimmed or whole milk powder to make reconstituted milk to obtain raw milk (those skilled in the art can understand that qualified raw milk can also be used);

[0038] 2) Inspection of raw milk;

[0039] 3) Heat raw milk to 60°C;

[0040] 4) Homogenize the raw milk, the homogenization pressure is 200bar;

[0041] 5) Sterilize the raw milk with a sterilization temperature of 98°C and a sterilization time of 4 hours;

[0042] 6) Cool the raw milk to 37°C;

[0043] 7) Add the raw milk into the fermentation tank, add Lactobacillus casei, stir for 60 minutes, time the fermentation, and control the fermentation end point at 250 0 T, get fermented milk;

[0044] 8) Homogenize the fermented milk with a pressure of 280bar;

[0045] 9) Cool to 10°C;

[0046] 10) Prepare auxiliary material liquid: add an appropriate amount of water into the batching tank, heat to 90°C (stirring is ...

Embodiment 3

[0053] A preparation method of carbonated lactic acid bacteria beverage, comprising:

[0054] 1) Use skimmed or whole milk powder to make reconstituted milk to obtain raw milk (those skilled in the art can understand that qualified raw milk can also be used);

[0055] 2) Inspection of raw milk;

[0056] 3) Heat raw milk to 60°C;

[0057] 4) Homogenize the raw milk, the homogenization pressure is 200bar;

[0058] 5) Sterilize the raw milk with a sterilization temperature of 95°C and a sterilization time of 2 hours;

[0059] 6) Cool the raw milk to 37°C;

[0060] 7) Add the raw milk into the fermentation tank, add Lactobacillus paracasei, stir for 60 minutes, time the fermentation, and control the fermentation end point at 220 0 T, get fermented milk;

[0061] 8) Homogenize the fermented milk with a pressure of 280bar;

[0062] 9) Cool to 10°C;

[0063] 10) Prepare auxiliary material liquid: add an appropriate amount of water into the batching tank, heat to 90°C (stirring i...

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PUM

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Abstract

The invention provides a preparation method of a carbonated lactobacillus beverage. The preparation method comprises the following steps: a, homogenizing raw milk; b, sterilizing the raw milk at a temperature of between 92 and 98 DEG C for 1 to 4 hours; c, inoculating and fermenting the raw milk to obtain fermented milk, wherein the fermenting strain is one of lactobacillus bulgaricus and streptococcus thermophilus, lactobacillus casei and lactobacillus paracasei; d, adding an auxiliary solution into the fermented milk, wherein the auxiliary solution consists of white granulated sugar, fruit juice, thickening agent and water, and the thickening agent is one of pectin, soybean polysaccharides and propylene glycol alginate; and e, canning and pumping carbon dioxide gas into product package. By using the preparation method of the carbonated lactobacillus beverage, the sterilization time is prolonged, and specific lactobacillus is selected and the thickening agent is added, so that the carbonated lactobacillus beverage is effectively prevented from being layered or depositing, and excellent flavor of the carbonated lactobacillus beverage is ensured.

Description

technical field [0001] The invention relates to a preparation method of a carbonated lactic acid bacteria beverage, in particular to a preparation method of a carbonated lactic acid bacteria beverage which produces lactic acid through fermentation and contains active lactic acid bacteria. Background technique [0002] Lactobacillus carbonate drinks have a cooling effect. The principle is that carbonic acid decomposes in the abdomen due to temperature rise. This decomposition is an endothermic reaction. When carbon dioxide is discharged from the body, it releases heat from the body and plays a cooling effect. At the same time, adding carbon dioxide will play a role in highlighting the fragrance, as well as a comfortable brake taste. Existing carbonated lactic acid beverages are all acid-adjusted and sterilized beverages, which do not contain active lactic acid bacteria components, which reduces the health care effect of lactic acid bacteria beverages. At the same time, the c...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 刘爱萍邓凤生
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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