Brown sour milk beverage containing real fruit variants and production method thereof

Abstract

The invention relates to a brown sour milk beverage containing real fruit variants. The beverage is prepared by the following steps of: taking dried skim milk, glucose, white sugar, concentrated lemon juice, orange variants, pectin, guar gum, xanthan gum and edible essence as main raw materials, and fermenting lactobacillus casei. In the preparation method, orange variants and the brown sour milk beverage are effectively combined, and stabilizer compound combination is together used to ensure the quality of the final product, thus the brown sour milk beverage has the advantages of excellent steadiness and long quality guarantee period.

Description

technical field [0001] The invention relates to the production of an active lactic acid bacteria beverage, in particular to a brown lactic acid bacteria beverage containing real fruit grains and a production method thereof. Background technique [0002] At present, fermented lactic acid bacteria beverages have developed unprecedentedly internationally. The proportion of fermented lactic acid bacteria milk beverages in Japan and Europe has reached 80% in the dairy product market, and about 30% in North America. The growth rate of the lactic acid bacteria industry in the world has greatly exceeded that of other dairy products. In the Chinese market, lactic acid bacteria drinks have grown by more than 20% for five consecutive years, becoming the fastest growing product among dairy products. The proportion of fermented lactic acid bacteria milk drinks in dairy sales has also risen from less than 0.3% five years ago to 9%, which shows that lactic acid bacteria drinks have huge de...

AI Technical Summary

Problems solved by technology

The reason is that during the research and development process, the researchers found that when the above-mentioned orange fruit pieces were added to the lactic acid bacteria beverage, the casein easily aggregated under acidic conditions, resulting in product stratification and precipitation, while the suspension of the real fruit pieces was stable. The stability problem has always been the key problem that plagues the production of suspension beverages. The sedimentation of fruit particles greatly affects the appearance quality of the product, which easily leads to poor stability and shelf life of the prepared product.