Lactic acid bacteria beverage and preparation method thereof
A lactic acid bacteria beverage and fermented milk technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as browning and nutrient loss, and achieve the effects of reducing the loss of spices, reducing browning, and reducing nutrient loss
Inactive Publication Date: 2014-04-02
XINJIANG SHIHEZI HUAYUAN DAIRY IND CO LTD
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- Abstract
- Description
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- Application Information
AI Technical Summary
Problems solved by technology
Lactic acid bacteria drink is a common drink in the market with a very large sales volume, but the previous lactic acid bacteria drinks are sterilized at ultra-high temperature, which will cause a large amount of nutritional loss and easily cause browning
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0012] fermented milk:
[0013] The preparation steps are:
[0014] 1. Raw milk acceptance: sensory indicators: milk must not have peculiar smell (including cowshed smell, fishy smell, beany smell, etc.), and has the aroma of normal milk; physical and chemical indicators: fat ≥ 3.1%, protein ≥ 2.9%, non-fat Milk solids ≥ 8.1%; antibiotic residue test negative; coagulation test normal;
[0015] 2. Milk cleaning: raw milk must be cleaned by a milk cleaning machine;
[0016] 3. Pre-pasteurization: the sterilization temperature is 85-95°C and the time is 15 seconds;
[0017] 4. Cooling and temporary storage: the sterilized milk should be cooled to 2°C to 7°C for storage;
[0018] 5. Preheating: the temperature is 65 ℃ ~ 75 ℃, completed by the pasteurization machine;
[0019] 6. Homogeneous: the pressure is 15-20MPA, the temperature is 60℃;
[0020] 7. Sterilization: the temperature is 90-95°C, and the holding time of the milk in the sterilizer is 300 seconds, the purpose of w...
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The invention discloses a lactic acid bacteria beverage. Based on the total weight being 1000kg, the lactic acid bacteria beverage consists of the following components by weight: 300kg of fermented milk, 50kg of white granulated sugar, 80g of AK sugar, 100g of aspartame, 400g of sodium citrate, 50g of ethyl maltol, 800g of sodium carboxymethyl cellulose, 4.5kg of a tart fruit milk stabilizer, 0.5kg of vanilla ice cream essence LJ-3364 and the balance being water. The lactic acid bacteria beverage disclosed by the invention has beneficial effects that in the preparation process, an ultra-high-temperature sterilization way is changed in a conventional lactic acid bacteria beverage preparation process, a low-temperature sterilization way is adopted, the nutrition loss in the high-temperature process is reduced and the occurrence of browning is lowered; meanwhile, spices are added in a sterile manner in the later period, so that the loss of the spices in the high-temperature process is reduced and possible changes of the spices generated at a high temperature are reduced.
Description
technical field [0001] The invention relates to a lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] Lactic acid bacteria refers to the general term for a class of non-spore-forming, Gram-positive bacteria whose main product is lactic acid. All bacteria that can produce lactic acid from the fermentation of glucose or lactose are collectively called lactic acid bacteria. This is a rather complex group of bacteria, which can be divided into at least 18 genera and more than 200 species. Except for a few, most of them are essential flora in the human body and have important physiological functions, which widely exist in the intestinal tract of the human body. At present, it has been confirmed by biologists at home and abroad that there is a very close direct relationship between intestinal lactic acid bacteria and health and longevity. Lactic acid bacteria drink is a common drink in the market with a huge sales volume. However, the p...
Claims
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IPC IPC(8): A23C9/127A23C9/13
Inventor 徐义民陈红莉冯云凯吴妍妍杨利
Owner XINJIANG SHIHEZI HUAYUAN DAIRY IND CO LTD