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Production method for lactic acid bacterium beverage

The technology of a lactic acid bacteria beverage and a production method is applied in the production field of the lactic acid bacteria beverage to achieve the effect of high number of viable bacteria

Inactive Publication Date: 2013-01-16
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But these methods are all aimed at single product, do not have a kind of production method that can industrialized application improve the number of live bacteria in lactic acid bacteria beverage

Method used

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  • Production method for lactic acid bacterium beverage

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Raw materials: 118g skimmed milk powder, 80g white sugar, 802g water;

[0020] The production method is as follows:

[0021] 1) Mix 118g of skimmed milk powder with 402g of water to obtain the first ingredient;

[0022] 2) Preheat the first ingredient to a temperature of 60°C and homogenize at a pressure of 150bar to obtain the first homogenized feed liquid:

[0023] 3) Sterilizing the first homogeneous feed liquid to obtain the first sterilized feed liquid;

[0024] 4) Cool the feed liquid after the first sterilization to 37+1°C to obtain the first cooling feed liquid;

[0025] 5) Add Lactobacillus casei to ferment the first cooling feed liquid to ferment, and control the temperature fluctuation of the fermentation within ±0.5°C to obtain the first fermentation feed liquid;

[0026] 6) Add 80g of white sugar to 400g of water and mix at 10°C to obtain the second ingredient;

[0027] 7) Sterilizing the second ingredient to obtain the second sterilized feed liquid;

...

Embodiment 2

[0035] Raw materials: 120g of skimmed milk powder, 60g of white sugar, 1.6g of 3 times concentrated fruit and vegetable juice (orange juice, carrot juice), 818.4g of water;

[0036] The production method is as follows:

[0037] 1) Mix 120g of skimmed milk powder with 400g of water to obtain the first ingredient;

[0038] 2) Preheat the first ingredient to a temperature of 100°C and homogenize at a pressure of 170bar to obtain the first homogenized feed liquid:

[0039] 3) Sterilizing the first homogeneous feed liquid to obtain the first sterilized feed liquid;

[0040] 4) Cool the feed liquid after the first sterilization to 37+1°C to obtain the first cooling feed liquid;

[0041] 5) Add Lactobacillus casei to ferment the first cooling feed liquid to ferment, and control the temperature fluctuation of the fermentation within ±0.5°C to obtain the first fermentation feed liquid;

[0042] 6) Mix 60g of white sugar, 1g of 3 times concentrated orange juice, 0.6g of 3 times conce...

Embodiment 3

[0051] Ingredients: 120g skimmed milk powder, 50g white sugar, 2g glucose, 0.12g sweet orange essence, 827.88 water;

[0052] The production method is as follows:

[0053] 1) Mix 120g of skimmed milk powder with 410g of water to obtain the first ingredient;

[0054] 2) Preheat the first ingredient to a temperature of 62°C and homogenize at a pressure of 160bar to obtain the first homogenized feed liquid:

[0055] 3) Sterilizing the first homogeneous feed liquid to obtain the first sterilized feed liquid;

[0056] 4) Cool the feed liquid after the first sterilization to 37+1°C to obtain the first cooling feed liquid;

[0057] 5) Add Lactobacillus casei to ferment the first cooling feed liquid to ferment, and control the temperature fluctuation of the fermentation within ±0.5°C to obtain the first fermentation feed liquid;

[0058] 6) Mix 2 g of glucose, 50 g of white granulated sugar and 417.88 g of water at 13°C to obtain the second ingredient;

[0059] 7) Sterilizing the ...

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Abstract

The invention provides a production method for lactic acid bacterium beverage. The method employs skim milk powder, saccharides and water as raw materials, adds lactobacillus casei in a fermentation process for fermentation, and controls the fermentation temperature fluctuation within a range of + / - 0.5 DEG C. The lactobacillus casei in the produced lactic acid bacterium beverage has relatively high viable counts of bacteria in relatively long time by controlling the fermentation temperature fluctuation.

Description

technical field [0001] The present invention relates to a kind of production method of lactic acid bacteria beverage, relate in particular to a kind of production method of active lactic acid bacteria beverage, use this method to produce lactic acid bacteria beverage, can guarantee the number of Lactobacillus casei in the produced lactic acid bacteria beverage within a relatively long period of time higher. Background technique [0002] Lactic acid bacteria drinks are active or inactive beverages made from fresh milk or milk powder skimmed milk powder, fruit and vegetable juices or sugars, with or without food additives and auxiliary materials, after sterilization, cooling, inoculation of lactic acid bacteria starter, cultivation and fermentation dilution. drinks. Among them, the active lactic acid bacteria beverage is more and more popular because it has live bacteria, can maintain the balance of intestinal flora, and adjust gastrointestinal dysfunction. Therefore, it is ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 包志强刘爱萍刘佩东
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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