Non-lactose lactic acid bacteria beverage and method for preparing beverage

A lactic acid bacteria drink and lactose technology, which is applied in dairy products, milk preparations, applications, etc., can solve problems such as lactose intolerance, achieve pleasant flavor, good technical effect, and solve the effects of lactose intolerance

Active Publication Date: 2013-12-25
BRIGHT DAIRY & FOOD
View PDF4 Cites 22 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects in the prior art that lactic acid bacteria drinks contain high lactose, which causes some consumers to be lactose intolerant, thus causing symptoms of lactose intolerance such as diarrhea, and provides a lactose-free lactic acid bacteria drink and its preparation method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Non-lactose lactic acid bacteria beverage and method for preparing beverage
  • Non-lactose lactic acid bacteria beverage and method for preparing beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] In this embodiment, the fat content of the skim milk powder is 0.8%, the protein content is 35%, and the lactose content is 60%.

[0046] The preparation method of the lactose-free lactic acid bacteria drink of the present embodiment, it comprises the steps:

[0047] (1) Mix 13% skimmed milk powder with 86.906% water, add 0.08% lactase for recovery, stir at 20°C for 25 minutes, cool to 10°C, let stand for 6 hours, heat up to 90°C-95°C, keep warm 1.5h, after cooling to 37°C, add 4×10 6 cfu Lactobacillus paracasei and 1×10 3 cfu Lactobacillus helveticus was fermented for 72 hours, turned over, homogenized, cooled to 16°C, the homogenization pressure was 18Mpa, and the homogenization temperature was 37°C to obtain the fermented milk base material.

[0048] (2) Dissolve 12% white granulated sugar in 88% water at 45°C, sterilize at 95°C, sterilize for 5 minutes, cool to 30°C, mix with 20% fermented milk base material, add 0.07% Lactic acid, homogenized, homogenized temper...

Embodiment 2

[0051] In this embodiment, the fat content of the skim milk powder is 1.5%, the protein content is 28%, and the lactose content is 50%.

[0052] The preparation method of the lactose-free lactic acid bacteria drink of the present embodiment, it comprises the steps:

[0053] (1) Mix 14% skimmed milk powder with 85.885% water, add 0.05% lactase for recovery, stir at 40°C for 40 minutes, cool to 4°C, let stand for 4 hours, heat up to 90°C-95°C, keep warm After 2.5 hours, after cooling to 35°C, add 1×10 6 cfu Lactobacillus paracasei and 1×10 3 cfu Lactobacillus helveticus was fermented for 85 hours, turned over, homogenized, cooled to 22°C, the homogenization pressure was 18Mpa, and the homogenization temperature was 37°C to obtain the fermented milk base material.

[0054] (2) Dissolve 15% white granulated sugar in 59% water at 70°C, sterilize at 95°C, sterilize for 5 minutes, cool to 15°C, mix with 25% fermented milk base material, add 0.08% Malic acid, homogenized, homogeniz...

Embodiment 3

[0057] In this embodiment, the fat content of the skim milk powder is 1.0%, the protein content is 32%, and the lactose content is 55%.

[0058] The preparation method of the lactose-free lactic acid bacteria drink of the present embodiment, it comprises the steps:

[0059] (1) Mix 8% skim milk powder with 85.885% water, add 0.06% lactase for recovery, stir at 40°C for 40 minutes, cool to 8°C, let stand for 4 hours, heat up to 90°C-95°C, keep warm After 2.5 hours, after cooling to 37°C, add 2×10 6 cfu Lactobacillus paracasei and 6×10 2 cfu Lactobacillus helveticus was fermented for 120 hours, turned over, homogenized, cooled to 22°C, the homogenization pressure was 18Mpa, and the homogenization temperature was 37°C to obtain the fermented milk base material.

[0060] (2) Dissolve 8% white sugar, 0.01% acesulfame-K, 0.01% aspartame and 1% inulin in 60.78% 70°C water for sterilization. The sterilization temperature is 95°C and the sterilization time is 5 minutes. Cool to 30°C...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a non-lactose lactic acid bacteria beverage and method for preparing the beverage. The method for preparing the beverage comprises the steps of 1) mixing 8%-16% of milk powder (fat<=1.5% and 28%-35% of protein) and 0.01%-0.2% of lactase with water, standing for 2-10h at the temperature of 4-10 DEG C, and obtaining reconstituted milk; 2) conducting heat preservation on the reconstituted milk for 1.5-2.5h at the temperature of 90-95 DEG C, evenly mixing the reconstituted milk with lactic acid bacteria, conducting fermentation for 60-120h, conducting cylinder reversing, homogenizing and cooling, and obtaining an acidified milk base stock, wherein the lactic acid bacteria comprises lactobacillus paracasei, and the additive amount of the lactobacillus paracasei is 1-6*106cfu/mL per milliliter of the reconstituted milk ; 3) conducting sterilization on aqueous solutions of sweet substances without the lactose, cooling the aqueous solutions to the temperature of 10-30 DEG C, mixing the aqueous solutions with the acidified milk base stock, and conducting acidifying and homogenizing. The non-lactose lactic acid bacteria beverage does not contain the lactose, and is sweet and sour, tasty and good in stability, texture, taste, special flavor and the like.

Description

technical field [0001] The invention relates to a lactose-free lactic acid bacteria drink and a preparation method thereof. Background technique [0002] Fermented milk-containing beverages are made from raw milk or reconstituted milk, fermented by lactic acid bacteria, and added with auxiliary materials such as white sugar and stabilizers. In recent years, the popular Yakult-flavored probiotic milk drink in the market is a live bacteria fermented lactic acid bacteria drink. At present, the output of this product in China is increasing year by year, and enterprises such as Yakult, Weiquan, Mengniu, and Yili have successively launched such products. This kind of product is made by treating skim milk powder with glucose or fructose at high temperature for a long time to produce Maillard reaction, then using Lactobacillus casei to ferment for a long time, and then preparing it with sterilized white sugar aqueous solution to adjust acidity, Refreshing, delicious and unique fla...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 廖文艳郭本恒刘振民徐致远吕昌勇周谌
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap