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Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage

A technology of lactic acid bacteria drinks and probiotics, applied in dairy products, milk preparations, applications, etc., can solve the problem of less addition of fruit and vegetable juices, and achieve the effect of easy acceptance, uniform tissue state, and rich nutrition

Active Publication Date: 2014-03-26
SHANDONG DEYI DAIRY IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the squeezed fruit and vegetable juices are generally used to make lactic acid bacteria beverages, and the amount of fruit and vegetable juices added is small, which cannot meet the needs of the human body

Method used

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  • Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage
  • Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage
  • Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049]

[0050]

[0051] (1) Fermented milk ingredients: heat up the purified water to 40°C, dissolve skimmed milk powder, glucose monohydrate, and 12.5kg fructose syrup in purified water, and dilute to 250 parts;

[0052] (2) Hydration: The prepared fermented milk feed solution was hydrated at 40°C for 30 minutes;

[0053] (3) Homogenization: raise the temperature of the hydrated feed liquid to 55°C for homogenization, and the homogenization pressure is 18MPa;

[0054] (4) Browning: Keep the homogenized feed liquid at 95°C for 2 hours for browning;

[0055] (5) Sterilization: Sterilize the feed liquid at the same time during the browning process;

[0056] (6) Inoculation: Cool down the sterilized material liquid to the inoculation temperature of 36°C, and inoculate. The inoculation amount is adjusted according to the selected strain;

[0057] (7) Fermentation: According to the pH value to be achieved by the fermented milk, ferment at 36°C for 70 hours, and the ferment...

Embodiment 2

[0065]

[0066](1) Ingredients for fermented milk: heat up purified water to 50°C, dissolve skimmed milk powder, glucose monohydrate, and 15kg fructose syrup in purified water, and dilute to 250 parts;

[0067] (2) Hydration: the prepared fermented milk feed solution was hydrated at 50°C for 50 minutes;

[0068] (3) Homogenization: raise the temperature of the hydrated feed liquid to 60°C for homogenization, and the homogenization pressure is 20MPa;

[0069] (4) Browning: Keep the homogenized feed liquid at 98°C for 3 hours for browning;

[0070] (5) Sterilization: Sterilize the feed liquid at the same time during the browning process;

[0071] (6) Inoculation: Cool the sterilized feed liquid to the inoculation temperature of 39°C, and inoculate. The inoculation amount is adjusted according to the selected strain;

[0072] (7) Fermentation: According to the pH value to be achieved by the fermented milk, ferment at 39°C for 120 hours, and the fermentation can be terminated...

Embodiment 3

[0080]

[0081] (1) Fermented milk ingredients: heat up the purified water to 45°C, dissolve skimmed milk powder, glucose monohydrate, and 25kg fructose syrup in purified water, and dilute to 250 parts;

[0082] (2) Hydration: The prepared fermented milk feed solution was hydrated at 45°C for 40 minutes;

[0083] (3) Homogenization: raise the temperature of the hydrated feed liquid to 57°C for homogenization, and the homogenization pressure is 19MPa;

[0084] (4) Browning: Keep the homogenized feed liquid at 96°C for 2.5 hours for browning;

[0085] (5) Sterilization: Sterilize the feed liquid at the same time during the browning process;

[0086] (6) Inoculation: Cool down the sterilized material liquid to the inoculation temperature of 37°C, and then inoculate. The inoculation amount is adjusted according to the selected strain;

[0087] (7) Fermentation: According to the pH value to be achieved by the fermented milk, ferment at 37°C for 100 hours, and the fermentation ...

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Abstract

The invention belongs to the field of beverage preparation, and in particular relates to a lactobacillus beverage contains probiotic fermented fruits and vegetables and a preparation method of the lactobacillus beverage. The lactobacillus beverage is prepared from purified water, skim milk powder, high fructose syrup, dextrose monohydrate, probiotic fermented fruits and vegetables, white granulated sugar, a stabilizer or probiotics. The prepared beverage has the advantages of rich nutrient, smooth texture, no whey separation-out, smooth mouth feel, rich fragrance and bright and natural color. The color is brought by fruits and vegetables, and no pigment is added. The bright color triggers the appetite of consumers and meets the requirement of consumers for nature. The preparation method is scientific, reasonable, simple, and practicable.

Description

technical field [0001] The invention belongs to the field of beverage preparation, and in particular relates to a lactic acid bacteria beverage containing probiotic fermented fruits and vegetables and a preparation method thereof. Background technique [0002] With the continuous enhancement of people's health awareness, people have higher and higher requirements for the variety and quality of beverages, and consumption tends to be nutritious and healthy. Most of the fruit and vegetable juices in existing beverages are made by pressing, and some of the nutrients in the fruits and vegetables are destroyed or wasted. However, after the fruits and vegetables are fermented by plant probiotics, they can maintain the nutrients to a greater extent and use plant probiotics. The metabolism of bacteria makes the nutrients more conducive to human body absorption, and produces aromatic flavor and good texture, which has a unique flavor. [0003] Live bacteria lactic acid bacteria drink...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 王培亮蔡娟夏九学王庆洋
Owner SHANDONG DEYI DAIRY IND
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