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Lactic acid drink

A technology of lactic acid drink and calcium lactate, which is applied in dairy products, applications, milk preparations, etc., can solve the problems that yogurt is not easy to preserve, and it is not suitable to drink a large amount at one time, and achieve the effect of good health care function, unique flavor and comfortable taste

Inactive Publication Date: 2013-01-30
杨帆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For healthy people, it is not advisable to drink a lot at one time, drink one or two cups a day, each cup is about 125 grams is more appropriate, and yogurt is not easy to preserve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of lactic acid beverage, the weight percentage of its main raw material consists of:

[0022] Peanut 6%, sucrose 2%, sodium sorbate 0.08%, milk powder 20%, vitamin E 0.05, Lactobacillus bulgaricus 0.002%, Streptococcus thermophilus 0.005%, calcium lactate 0.5% and the rest water.

[0023] A preparation method of lactic acid beverage, comprising the following steps:

[0024] (1) Soak raw peanuts in hot water for 20 minutes and then peel them;

[0025] (2) Mix the peeled peanuts with water at a mass ratio of 1:0.8 and grind them to make peanut milk. The prepared peanut milk is left to stand and filtered in layers to separate the upper oil-rich layer and the bottom solid to obtain uniform peanut milk. raw milk;

[0026] (3) Dissolve sucrose, sodium sorbate, milk powder, vitamin E calcium lactate in water and mix well;

[0027] (4) Mix the peanut milk obtained in step (2) with the mixture in step (3), add Lactobacillus bulgaricus and Streptococcus thermophilus for...

Embodiment 2

[0029] A kind of lactic acid beverage, the weight percentage of its main raw material consists of:

[0030] Peanut 7%, sucrose 3%, sodium sorbate 1%, milk powder 30%, vitamin E 0.06%, Lactobacillus bulgaricus 0.003%, Streptococcus thermophilus 0.01%, calcium lactate 1% and the rest water.

[0031] A preparation method of lactic acid beverage, comprising the following steps:

[0032] (1) Soak raw peanuts in hot water for 30 minutes and then peel them;

[0033] (2) Mix the peeled peanuts with water at a mass ratio of 1:0.5 and grind them to make peanut milk. The prepared peanut milk is left to stand and filtered in layers to separate the upper oil-rich layer and the bottom solid to obtain uniform peanut milk. raw milk;

[0034] (3) Dissolve sucrose, sodium sorbate, milk powder, vitamin E calcium lactate in water and mix well;

[0035] (4) Mix the peanut milk obtained in step (2) with the mixture in step (3), add Lactobacillus bulgaricus and Streptococcus thermophilus for asep...

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PUM

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Abstract

The invention discloses a lactic acid drink, which comprises the following raw materials in percentage by weight: 6 to 7 percent of peanuts, 2 to 3 percent of cane sugar, 0.08 to 1 percent of sodium sorbate, 20 to 30 percent of milk powder, 0.05 to 0.06 percent of vitamin E, 0.002 to 0.003 percent of lactobacillus bulgaricus, 0.005 to 0.01 percent of streptococcus thermophilus, 0.5 to 1 percent of calcium lactate and the balance of water. The lactic acid drink is abundant in nutrition, good in health-care function, comfortable in mouthfeel and unique in flavor.

Description

technical field [0001] The invention relates to a lactic acid drink. Background technique [0002] Yogurt not only retains all the advantages of fresh milk, but also produces its unique benefits through the fermentation of lactic acid bacteria. For example, the content of free amino acids in yogurt is 10%-17% higher than that of fresh milk, and contains a large number of active lactic acid bacteria. It has the following health effects : [0003] 1. Maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria to the intestinal tract; [0004] 2. By producing a large amount of short-chain fatty acids to promote intestinal peristalsis and bacterial growth to change osmotic pressure and prevent constipation; [0005] 3. Yogurt contains a variety of enzymes to promote digestion and absorption; [0006] 4. By inhibiting the growth of saprophytic bacteria in the intestinal tract, it inhibits the toxins produced by c...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 杨帆
Owner 杨帆