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Active lactic acid bacteria beverage and preparation method thereof
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A technology for active lactic acid bacteria and beverages, applied in the field of dairy products, to achieve the effects of increasing production costs, high nutritional value, and avoiding bad flavors
Inactive Publication Date: 2015-03-11
JUNLEBAO DAIRY GRP CO LTD
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However, it uses traditional strains for fermentation, and indicators such as taste and viscosity only meet the corresponding requirements.
Most of the active lactic acid bacteria produced in the prior art are fermented with traditional strains, and products that use probiotics alone for fermentation have not yet been listed. Corresponding indicators such as viscosity are above the standard, which is very necessary to improve the quality of life of the public
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Embodiment １
[0036] Embodiment 1 A kind of active lactic acid bacteria drink and its preparation method
[0037] A kind of active lactic acid bacteria beverage, it comprises the raw material of following parts by weight:
[0038] Fermented milk base 40g, white sugar 9g, high ester pectin 0.02g, aspartame 0.01g
[0054] Embodiment 2-10 active lactic acid bacteria beverage and preparation method thereof
[0055] Examples 2-10 are respectively a kind of active lactic acid bacteria beverage and its preparation method, similar to Example 1, the only difference is the difference in the amount of raw materials involved and the technical parameters, specifically as shown in the following table:
[0056] The preparation raw material consumption of fermented milk base material a is shown in the following table:
[0057]
[0058] Note: The protein content of fermented milk base material is calculated according to the following formula: % protein content of fermented milk base material = amount of skimmed milkpowder × 33%
[0059] The protein content of the active lactic acid bacteria beverage is calculated according to the following formula: finished product protein content%=[amount of skimmed milk powder×33%×amount of fermented milk base material×(1-amount of jam / 100)] / 100
[0060] The p...
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Abstract
The invention discloses an active lactic acidbacteria beverage and a preparation method thereof. According to the invention, optimum inoculation proportion of lactobacillus acidophilus to bifidobacteria is 1-100: 1, compared with a traditional bacterial classification-fermented active lactic acidbacteria beverage, the active lactic acidbacteria beverage in the invention has stronger probiotic role, and the active lactic acid bacteria beverage has good local flavor and fills with blank of the pure probiotics fermented active lactic acid bacteria beverage on market. In the invention, excessive oxygen in a fermentationbed material during a fermentation process can be consumed by adding an anti-oxidant before fermentation, anaerobic type lactobacillus acidophilus and bifidobacteria enable good growth, and fermentation time can be shortened. The method is suitable for preparing the active lactic acid bacteria beverage.
Description
technical field [0001] The invention belongs to the field of dairy products and relates to a beverage, in particular to an active lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] In the prior art, the preparation of fermented milk usually requires Lactobacillus bulgaricus and Streptococcus thermophilus as basic starters for fermentation, and a small amount of probiotics are added to play a role, but not as starters. Lactobacillus acidophilus and Bifidobacterium are internationally recognized probiotics. The physiological, biochemical and production characteristics of the two determine that they have high requirements for nutritional conditions, and their fermentation in milk is slow to produce acid, and the curdling time is long, which brings many problems such as long production cycle and high quality risk to production. inconvenient. At the same time, only lactic acid, acetic acid, and a small amount of formic acid, ethanol, a...
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