Active lactic acid bacteria beverage and preparation method thereof

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...

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 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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