Inactive double-protein lactobacillus beverage and preparation method thereof

A technology of lactic acid bacteria beverage and double protein, which is applied in the direction of dairy products, milk preparations, applications, etc., can solve the problems of affecting product shelf life, not suitable for drinking on an empty stomach, and affecting product quality, so as to solve the phenomenon of fat floating, convenient storage and Sales, the effect of no protein precipitation

Inactive Publication Date: 2014-08-20
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Lactic acid bacteria drinks are favored by more and more people due to their good taste and nutrition, but due to the possible problems of protein precipitation and fat floating in the production and sales process, the quality of the product is seriously affected, and with the increase of protein content , the precipitation will be more obvious, which will seriously affect the shelf life of the product. Therefore, the protein content of the currently commercially available lactic acid bacteria drinks is generally not higher than 0.7%. A big breakthrough, reaching 1.5%, and the product stability is very good
[0003] Active lactic acid bacteria beverages can detect live bacteria during the sales process, and can regulate intestinal micro-ecological balance, promote intestinal peristalsis, help digestion and absorption of nutrients, resist bacterial and viral infections, and improve immunity. Therefore, many people However, due to the special requirements of its products on the sales environment, its shelf life is limited; at the same time, due to the special nature of its products, it is not suitable for drinking on an empty stomach

Method used

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  • Inactive double-protein lactobacillus beverage and preparation method thereof
  • Inactive double-protein lactobacillus beverage and preparation method thereof
  • Inactive double-protein lactobacillus beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Ingredients for producing 1 ton (1000kg) of lactic acid bacteria beverage: Weigh 8.35kg of soybean protein isolate, 22.73kg of skim milk powder, 80kg of white sugar, 10kg of fructooligosaccharide, 2kg of citric acid, 1.3kg of sodium citrate, and 0.1kg of tripolyphosphate , 1kg of lactic acid, 60kg of double-protein lactic acid bacteria beverage compound stabilizer, 0.1kg of Nisin, 0.5kg of lactic acid bacteria, 0.1kg of yogurt essence, 0.05kg of milk essence, 0.05kg of vanillin, and the rest is water.

[0067] The production method of described inactive double-protein lactic acid bacteria beverage, the method comprises the following steps:

[0068] 1) Hydration: Pour 8.35kg of soybean protein isolate powder, 22.73kg of skimmed milk powder, and 40kg of white sugar into an emulsification tank, add process water at 50-70°C, stir and hydrate for about 10-30 minutes, until the powder is completely dissolved;

[0069] 2) Sterilization: sterilize the mixture in step 1) at 70-9...

Embodiment 2

[0082] Ingredients for producing 1 ton (1000kg) of lactic acid bacteria beverage: Weigh 8.35kg of soybean protein isolate, 30.6kg of whole milk powder, 100kg of white sugar, 10kg of xylooligosaccharide, 2kg of citric acid, 1.3kg of sodium citrate, tripolyphosphate 0.1kg, 1kg lactic acid, 70kg double-protein lactic acid bacteria beverage compound stabilizer, 0.1kg Nisin, 0.5kg lactic acid bacteria, 0.1kg yogurt essence, 0.05kg milk essence, 0.05kg vanillin, and the rest is water.

[0083] The production method of described inactive double protein lactic acid bacteria beverage is the same as embodiment 1.

Embodiment 3

[0085] Ingredients for producing 1 ton (1000kg) lactic acid bacteria beverage: Weigh 8.35kg soybean protein isolate, 11.37kg skim milk powder, 15.3kg whole milk powder, 80kg white sugar, 10kg isomaltooligosaccharide, 2kg citric acid, 1.3 sodium citrate kg, tripolyphosphate 0.1kg, lactic acid 1kg, double-protein lactic acid bacteria beverage compound stabilizer 70kg, Nisin 0.1kg, lactic acid bacteria 0.5kg, yogurt essence 0.1kg, milk essence 0.05kg, vanillin 0.05kg, the rest is water.

[0086] The production method of described inactive double protein lactic acid bacteria beverage is the same as embodiment 1.

[0087] The above-mentioned three embodiments have been tested, and the protein content has reached 1.5%, and it has been observed that there is no phenomenon of protein precipitation and fat floating, which improves the shelf life.

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Abstract

The invention discloses an inactive double-protein lactobacillus beverage and a preparation method of the beverage. The inactive double-protein lactobacillus beverage comprises the following components by weight percent: 0.5-2.5% of vegetable protein, 1-3% of animal protein, 8-10% of white granulated sugar, 0.5-2.5% of prebiotics, 0.1-1% of citric acid, 0.1-1% of sodium citrate, 0.01-0.1% of phosphate, 0.1-1% of lactic acid, 1-8% of stabilizing agent, 0.01-0.05% of preservative, 0.02-0.1% of lactobacillus, 0.01-0.05% of edible essence and the balance of water. The inactive double-protein lactobacillus beverage is high in protein content, and the protein content reaches up to 1.5%; the proportion between animal protein and plant protein is proper, so that the nutrition is more balanced; furthermore, the product is stable in shelf life and does not have the phenomenon of protein precipitation.

Description

technical field [0001] The invention relates to a double-protein lactic acid bacteria beverage, in particular to an inactive double-protein lactic acid bacteria beverage with a protein content of 1.5% and a manufacturing method thereof, belonging to the field of food processing. Background technique [0002] Lactic acid bacteria drinks are favored by more and more people due to their good taste and nutrition, but due to the possible problems of protein precipitation and fat floating in the production and sales process, the quality of the product is seriously affected, and with the increase of protein content , the precipitation will be more obvious, which will seriously affect the shelf life of the product. Therefore, the protein content of the currently commercially available lactic acid bacteria drinks is generally not higher than 0.7%. A big breakthrough, reaching 1.5%, and the product stability is very good. [0003] Active lactic acid bacteria beverages can detect live...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 刘汝萃范书琴牛祥臣王彩华李顺秀杜彩霞李亚云姜畔
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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