Lactobacillus-fermented and zinc gluconate-strengthened lactobacillus beverage and production process thereof

Abstract

The invention provides a lactobacillus-fermented and zinc gluconate-strengthened lactobacillus beverage and a production process thereof. Privately preserved lactobacillus strains and Yo-Flex strains of Chr. Hansen Company are chosen for optimum formulation; each formulated strain is subjected to mixed fermentation for 6-8 hours at 40+ / -1 DEG C so that lactoprotein and the like in raw milk is decomposed into easily absorbed protein peptide and the like through sufficient fermentation of the lactobacillus; and at the same time, the lactobacillus is metabolized to generate substances such as vitamins having nutrition and health functions to a human body. Then, zinc gluconate is strengthened into the lactobacillus beverage to solve a stabilization technology of the zinc gluconate in the lactobacillus beverage, and the healthcare function of the zinc gluconate can be organically combined with that of the lactobacillus beverage, so that the prescription and the production process for producing the zinc gluconate strengthened lactobacillus beverage are finally determined on the basis; and after the zinc gluconate is combined with the lactobacillus fermentation, the absorption of the human body to a trace element Zn is improved.

Description

Technical field [0001] The invention relates to the production of lactic acid bacteria beverage products in the dairy industry, in particular to lactic acid bacteria fermentation and strengthening zinc gluconate lactic acid bacteria beverage and its preparation method. Background technique [0002] With the improvement of people's living standards in our country, people's consumption needs have undergone great changes. In recent years, the milk beverage market has grown by leaps and bounds, and the speed of development has exceeded many people's expectations. The milk beverage market has entered its heyday and has given birth to thousands of milk beverage manufacturers. How to develop milk beverages with more perfect functions, more innovative concepts, richer taste and better quality has become an urgent problem for every dairy manufacturer. [0003] At present, the direct blending type of lactic acid beverage products has been popular in domestic and foreign markets. This type o...

AI Technical Summary

Problems solved by technology

The production process of this product needs to be carried out under sterile conditions, and the investment in workshops and production equipment is relatively large. The shelf life of this type of product is generally 1 to 2 months, and the storage condition is 2 to 10°C. It needs to have a cold chain during sales and transportation. Guarantee, which limits the marketing of products nationwide, especially in rural markets

[0005] After searching, there are only zinc gluconate mixed with raw milk products on the market at present, there is no beverage mixed with fermented lactic acid bacteria, and there is no lactic acid bacteria beverage mixed with zinc gluconate and milk to ferment

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