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Brown lactobacillus beverage and preparation method thereof

A lactic acid bacteria beverage, brown technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as inducing high blood pressure, aggravating gastrointestinal burden, and being unhealthy, achieving the effect of rich nutritional value and reducing metabolic burden

Inactive Publication Date: 2014-04-23
SHANDONG DEYI DAIRY IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the taste of brown lactic acid bacteria drink is good, but the sugar content of this type of drink is high, which is not healthy from the perspective of scientific diet. Children who consume more sugar may cause dental caries, and adults who consume more sugar will not only aggravate the Stomach burden, may also induce high blood pressure and other diseases

Method used

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  • Brown lactobacillus beverage and preparation method thereof
  • Brown lactobacillus beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Raw materials include: 30kg of skimmed milk powder, 70kg of white sugar, 10kg of glucose, 30kg of fructose syrup, 5kg of erythritol, 0.05kg of stevia, 3kg of pectin, 10g of probiotic strains (Lactobacillus casei and Lactobacillus paracasei), Dilute pure water to 1000kg.

[0050] (1) Ingredients for fermented milk: heat up purified water to 40°C, dissolve skimmed milk powder, glucose, and 9kg fructose syrup in purified water, and set the volume to 250 parts;

[0051] (2) Hydration: The prepared fermented milk feed solution is left to stand for hydration at 40°C for 30 minutes;

[0052] (3) Homogenization: After hydration, the feed liquid is heated to 55°C and homogenized under a pressure of 18Mpa;

[0053] (4) Browning: Keep the homogenized feed liquid at 95°C for 3 hours for browning;

[0054] (5) Sterilization: Sterilize the feed liquid at the same time during the browning process;

[0055] (6) Inoculation: Cool down the sterilized feed liquid to the inoculation tem...

Embodiment 2

[0064] Raw materials include: 40kg of skimmed milk powder, 50kg of white sugar, 13kg of glucose, 38kg of fructose syrup, 55g of AK sugar, 55g of aspartame, 2kg of pectin, 2kg of soluble soybean polysaccharide, and 14g of probiotic strains (Lactobacillus plantarum).

[0065] (1) Ingredients for fermented milk: heat up purified water to 50°C, dissolve skimmed milk powder, glucose, and 19kg fructose syrup in purified water, and set the volume to 250 parts;

[0066] (2) Hydration: Leave the prepared fermented milk liquid at 50°C for 50 minutes to hydrate;

[0067] (3) Homogenization: After hydration, the feed liquid is heated to 60°C and homogenized under a pressure of 20Mpa;

[0068] (4) Browning: Keep the homogenized feed liquid at 98°C for 2 hours for browning;

[0069] (5) Sterilization: Sterilize the feed liquid at the same time during the browning process;

[0070] (6) Inoculation: Cool the sterilized feed liquid to the inoculation temperature of 39°C, inoculate and inoculat...

Embodiment 3

[0079] Raw materials include: skimmed milk powder 50kg, white sugar 0kg, glucose 15kg, fructose syrup 45kg, erythritol 10kg, stevia 0.1kg, AK sugar 80g, aspartame 80g, pectin 2kg, soluble soybean polysaccharide 4kg, prebiotic Bacteria strain (Lactobacillus casei) 15g.

[0080] (1) Ingredients for fermented milk: heat up purified water to 45°C, dissolve skimmed milk powder, glucose, and 15kg fructose syrup in purified water, and set the volume to 250 parts;

[0081] (2) Hydration: Leave the prepared fermented milk liquid at 45°C for 40 minutes for hydration;

[0082] (3) Homogenization: After hydration, the feed liquid is heated to 57°C and homogenized under a pressure of 19Mpa;

[0083] (4) Browning: Keep the homogenized feed liquid at 96°C for 2.5 hours for browning;

[0084] (5) Sterilization: Sterilize the feed liquid at the same time during the browning process;

[0085] (6) Inoculation: Cool down the sterilized feed liquid to the inoculation temperature of 36°C, inocul...

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Abstract

The invention belongs to the field of beverage preparation, and particularly to a brown lactobacillus beverage and a preparation method of the brown lactobacillus beverage. The brown lactobacillus beverage is prepared from skim milk powder, white granulated sugar, glucose, high fructose corn syrup, a sweetening agent, a stabilizer, probiotics strains and pure water. The preparation method comprises steps of yeast milk burdening, hydration, homogenization, browning, sterilization, inoculation, fermentation, base materials burdening, base materials sterilizing, milk mixing, homogenization, sterile filling, and refrigeration. The product provided by the invention has sucrose content 30-100% lower than that of a general product, and zero fat content. The product can really relieve the metabolic burden of a human body and is healthy nutrient. In addition, the problem of poor product stability caused by low sugar is solved, and the content of activated probiotics during the fermentation of probiotics strains is greater than or equal to 3*10<8>cfu / mL, so the product has a high nutritive value.

Description

technical field [0001] The invention belongs to the field of beverage preparation, and in particular relates to a brown lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] In recent years, the brown lactic acid bacteria beverage has been welcomed by the public for its unique taste. This type of active lactic acid bacteria drink can promote the absorption of protein, simple sugar, calcium, magnesium and other nutrients, and produce a large number of beneficial substances such as vitamin B group. It can also make beneficial changes in the composition of the intestinal flora, improve the function of the human gastrointestinal tract, help maintain the balance of the intestinal flora in the human body, form an antibacterial biological barrier, and protect human health. In addition, lactic acid bacteria produce lactic acid through metabolism in the intestinal tract, which can inhibit the growth and reproduction of harmful bacteria, detoxi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 王培亮王庆洋夏九学蔡娟
Owner SHANDONG DEYI DAIRY IND
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