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Brown Chinese rice wine lactobacillus beverage and preparation method for same

A technology of lactic acid bacteria drink and fermented glutinous rice, which is applied in the direction of dairy products, milk preparations, applications, etc., can solve the problem of brown drinks lacking the flavor of fermented fermented glutinous rice, and achieve the effect of increasing uniqueness and nutrition

Active Publication Date: 2014-03-19
BRIGHT DAIRY & FOOD
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  • 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 technical problem that the existing brown beverage lacks the flavor of sweet fermented glutinous rice, and to provide a brown fermented fermented lactic acid bacteria drink and its preparation method

Method used

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  • Brown Chinese rice wine lactobacillus beverage and preparation method for same
  • Brown Chinese rice wine lactobacillus beverage and preparation method for same
  • Brown Chinese rice wine lactobacillus beverage and preparation method for same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] 1. Formula (see Table 1, 2)

[0045] Table 1. Raw materials, addition amount and source of brown yoghurt (calculated on the basis of 1 ton of product)

[0046]

[0047] Table 2. Raw materials, addition amount and source of brown liqueur fermented lactic acid bacteria beverage (calculated on the basis of 1 ton of product)

[0048] raw material

Amount added (Kg)

Raw material standards and sources

brown yogurt

500

self made

Sucralose

0.15

Tianjin Binhai Jebsen Specialized Chemicals Co., Ltd.

sweet wine juice

50

Beijing Ershang CJ Food Co., Ltd.

[0049] pectin

3

CP Kelco

purified water

446.85

self made

[0050] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0051] 2. Preparation process of brown yoghurt

[0052] (1) Maillard reaction:

[0053] Mass ratio (based on 1000 parts by mass): skimmed mil...

Embodiment 2

[0063] 1. Formula (see Table 3, 4)

[0064] Table 3. Raw materials, addition amount and source of brown yoghurt (calculated on the basis of 1 ton of product)

[0065]

[0066]

[0067] Table 4. Raw materials, addition amount and source of brown liqueur fermented lactic acid bacteria beverage (calculated on the basis of 1 ton of product)

[0068]

[0069] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0070] 2. Preparation process of brown yoghurt

[0071] (1) Maillard reaction:

[0072] Mass ratio (based on 1000 parts by mass): skimmed milk powder: fructose syrup: purified water=120 parts: 100 parts: 780 parts.

[0073] Heat the purified water to 50°C, then add skim milk powder and proportioned fructose syrup, and hydrate under low-speed stirring. After dissolving for 45 minutes, raise the temperature of the hydrated base material to 121°C for Maillard reaction for 10 minutes until brown Change, the bro...

Embodiment 3

[0082] 1. Formula (see Table 5, 6)

[0083] Table 5. Raw materials, addition amount and source of brown yoghurt (calculated on the basis of 1 ton of product)

[0084]

[0085] Table 6. Raw materials, addition amount and source of brown liqueur fermented lactic acid bacteria beverage (calculated on the basis of 1 ton of product)

[0086] raw material

Amount added (Kg)

Raw material standards and sources

brown yogurt

450

self made

[0087] White sugar

70

Beijing Sugar Co., Ltd.

sweet wine juice

150

Beijing Ershang CJ Food Co., Ltd.

soybean polysaccharide

5

Beijing Zhongbai Venture Chemical Products Co., Ltd.

purified water

325

self made

[0088] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0089] 2. Preparation process of brown yoghurt

[0090] (1) Maillard reaction:

[0091] Mass ratio (based on 1000...

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Abstract

The invention provides brown Chinese rice wine lactobacillus beverage and a preparation method for the brown Chinese rice wine lactobacillus beverage. The brown Chinese rice wine lactobacillus beverage comprises the following components in percentage by mass: 18 to 50 percent of brown yogurt, 5 to 15 percent of Chinese rice wine juice, 0.3 to 0.8 percent of a stabilizing agent, 0.015 to 7 percent of a sweetening agent, 0 to 0.2 percent of an acidity regulator and 32.5 to 64 percent of water. The brown beverage has the flavors of yogurt and Chinese rice wine, is free of fat, tastes fresh, contains probiotics, and has protein content of 0.7 to 1.3 weight percent, a pH value of 3.6 to 4.0 and viable lactobacillus count of more than or equal to 1*10<6>cfu / ml.

Description

technical field [0001] The invention belongs to the field of lactic acid bacteria beverages, and in particular relates to a brown liqueur fermented lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] In addition to retaining all the nutrients of fresh milk, yogurt can also produce various vitamins necessary for human nutrition during the fermentation process, which has some health care effects. These functions are: maintain the ecological balance of intestinal flora, inhibit the invasion of harmful bacteria to the intestinal tract; promote intestinal peristalsis and bacterial growth by producing a large amount of short-chain fatty acids to change osmotic pressure and prevent constipation; yogurt contains a variety of enzymes , to promote digestion and absorption; by inhibiting the growth of saprophytic bacteria in the intestinal tract, the liver and brain are protected from these toxins and prevent aging; lactic acid bacteria can pro...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 梅芳乔成亚龚广予刘振民李海燕孙卓
Owner BRIGHT DAIRY & FOOD
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