Active lactic acid bacteria beverage and preparation method thereof

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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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 traditi

Method used

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  • Active lactic acid bacteria beverage and preparation method thereof
  • Active lactic acid bacteria beverage and preparation method thereof
  • Active lactic acid bacteria beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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

[0039] 0.04g citric acid monohydrate, 0.3g grape juice, 3.0g grape grains,

[0040] Edible essence 0.05g, water 45.31g.

[0041] Wherein, the fermented milk base material comprises the following raw materials in parts by weight:

[0042] Skimmed milk powder 10g, water 86.69g, white sugar 2.5g,

[0043] Ascorbic acid 0.008g, fructooligosaccharide 0.5g, glucose 0.3g,

[0044] Lactobacillus acidophilus 1×10 7 CFU / g, Bifidobacteria 1×10 5 CFU / g.

[0045] The preparation method of the above-mentioned active lactic acid bacteria beverage is carried out according to the following steps:

[0046] (1) Preparation of fermented milk base material

[0047] Add skimmed milk powder to ...

Embodiment 2-10

[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 milk powder × 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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PUM

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Abstract

The invention discloses an active lactic acid bacteria 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 acid bacteria beverage, the active lactic acid bacteria 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 fermentation bed 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...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 康志远王红叶朱宏郭慧潘丽李建磊韩清波王楠姚欢苏海涛李丽华刘凤昝杨新尧肖淑贞范如意李丽微
Owner JUNLEBAO DAIRY GRP CO LTD
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