Brownish lactobacillus beverage stabilizer and preparation method thereof, and sterilization-type brown lactobacillus beverage and preparation method thereof

Abstract

The present invention discloses a brownish lactobacillus beverage stabilizer and a preparation method thereof, and a sterilization-type brown lactobacillus beverage and a preparation method thereof. The stabilizer for the sterilization-type brown lactobacillus beverage includes the following components (weight percentages): 30 to 55% pectin, 15 to 40% sodium carboxymethylcellulose, 10 to 20% soybean polysaccharide, 5 to 13% microcrystalline cellulose, and 2-5% gellan gum. The stabilizer can be used in the preparation of the sterilization-type brown lactobacillus beverage. The stabilizer can effectively prevent certain negative phenomena such as water separating, precipitation, flocculation and stratification appeared in the beverage. During the six-month shelf life, the sterilization-type brown lactobacillus beverage is in uniform and stable state without precipitation and flocculation as well as significant stratification and with water bleeding less than 2.0 mm, and tastes fresh and full.

Description

technical field [0001] The invention relates to the beverage field, in particular to a brown lactic acid bacteria beverage stabilizer, a sterilized brown lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] Sterilized brown lactic acid bacteria drink is a new type of product, which is derived from the concept of Yakult products in Japan. Representative products on the market include: Wahaha lactic acid bacteria drink, small sample lactic acid bacteria, Weidongli, Vigor, Qiangrenyouwei, etc. Sterilized brown lactic acid bacteria drink has developed rapidly in recent years and is welcomed by more and more consumers because of its long shelf life and refreshing taste similar to Yakult. [0003] However, the sterilized brown lactic acid bacteria drink is prone to quality problems such as water separation, precipitation, flocculation, and stratification during processing and storage. These problems will seriously affect the storage and con...

AI Technical Summary

Problems solved by technology

[0003] However, the sterilized brown lactic acid bacteria drink is prone to quality problems such as water separation, precipitation, flocculation, and stratification during processing and storage. These problems will seriously affect the storage and consumption of the product. Therefore, in the production process, it is necessary to add suitable Stabilizer

At present, most companies in the market mainly rely on a single thickener to alleviate the above-mentioned quality problems, such as adding pectin or soybean polysaccharides, etc., but the products still have obvious water separation and precipitation during the shelf life, and pectin, soybean The price of polysaccharides is high, and the cost pressure of enterprises is very high

Images