Solid lactobacillus beverage and preparation method thereof
A lactic acid bacteria beverage and solid technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of difficult control of hygienic indicators, unsuitable for carrying around, waste of pop cans, packaging bottles, etc., and achieve a simple, feasible and effective preparation method Conducive to environmental protection and easy packaging
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Example Embodiment
[0035] Example 1
[0036] A solid lactic acid bacteria beverage. The raw materials of the solid lactic acid bacteria beverage include fermented milk, sugar, stabilizers, chelating agents, sour agents, flavors and softened water, and the weight ratio of each raw material is:
[0037] Fermented milk: 20~40
[0038] Sugar: 5~10
[0039] Stabilizer: 0.1~0.5
[0040] Chelating agent: 0.01~0.05
[0041] Sour agent: 0.1~0.5
[0042] Flavor: 0.05~0.1;
[0043] Further, the lactic acid bacteria used in the fermented milk fermentation is preferably a mixture of one or more of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei or Streptococcus thermophilus. When multiple strains are used, the mixing ratio is not To make strict requirements, refer to the routine in this technical field.
[0044] Further, the sugar is preferably a mixture of one or more of white granulated sugar, raw sugar, soft white sugar or brown granulated sugar. When multiple types are used, the mixing ratio ...
Example Embodiment
[0057] Example 2
[0058] This example is an optimized solution based on Example 1, and provides a solid lactic acid bacteria beverage and a preparation process thereof. For the same parts in this embodiment as Embodiment 1, please refer to the content disclosed in Embodiment 1 for understanding. The content disclosed in Embodiment 1 should also be included as the content of this embodiment, and the description will not be repeated here.
[0059] In the solid lactic acid bacteria beverage of this embodiment, the weight ratio of each raw material is:
[0060] Fermented milk: 30
[0061] White sugar: 10
[0062] Sodium carboxymethyl cellulose: 0.1
[0063] Sodium citrate: 0.05
[0064] Lactic acid: 0.5
[0065] Strawberry flavor: 0.05;
[0066] The method for preparing fermented milk in this embodiment includes the following steps:
[0067] S01. Mix skimmed milk powder and glucose in a ratio of 3:1 with water, mix and dissolve, autoclave at 121°C for 20 minutes, and cool to 42°C;
[0068] S02....
Example Embodiment
[0072] Example 3
[0073] This example is an optimized solution based on Example 1, and provides a solid lactic acid bacteria beverage and a preparation process thereof. For the same parts in this embodiment as Embodiment 1, please refer to the content disclosed in Embodiment 1 for understanding. The content disclosed in Embodiment 1 should also be included as the content of this embodiment, and the description will not be repeated here.
[0074] In the solid lactic acid bacteria beverage of this embodiment, the weight ratio of each raw material is:
[0075] Fermented milk: 40
[0076] Soft white sugar: 12
[0077] Sodium alginate: 0.1
[0078] Sodium citrate: 0.05
[0079] Tartaric acid: 0.3
[0080] Lemon flavor: 0.1;
[0081] In the preparation process of the fermented milk in this embodiment, mixed fermentation of Lactobacillus casei and Lactobacillus bulgaricus is used, the ratio of Lactobacillus casei and Lactobacillus bulgaricus is 1:1, and the amount of sterilized reduced milk is 2...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap