Lactobacillus fruit juice beverage and preparation method thereof

Abstract

The invention discloses a lactobacillus fruit juice beverage and a preparation method thereof. The lactobacillus fruit juice beverage is composed of, by mass, 5-25% of reconstituted milk, 4-10% of fruit concentrated juice, 2-13% of mango puree, 5-20% of white granulated sugar, 0.01-0.06% of vitamin C, 1-6% of highly-concentrated fermentation liquid, 0.1-0.5% of acid, 0.1-0.7% of stabilizer, 0.01-0.05% of acidity regulator and the rest water. Fruit juice content of the lactobacillus fruit juice beverage is 40-60%, so that a market gap is filled; the lactobacillus fruit juice beverage is free of layering after long-time standing, and quality guarantee period can reach 9 months. The preparation method is simple and feasible, and the lactobacillus fruit juice beverage can be made by adopting an existing production line. The preparation method can ensure the lactobacillus fruit juice beverage to be free of wall blurring and is suitable for large-scale continuous production.

Description

technical field [0001] The invention belongs to the technical field of fruit juice drinks, and in particular relates to a lactic acid bacteria fruit drink and a preparation method thereof. Background technique [0002] Mango is one of the common tropical fruits. Its fruit contains sugar, protein, and crude fiber. The precursor of vitamin A contained in mango is particularly high in β-carotene, which is rare among all fruits. Secondly, there are rich vitamin C, minerals, fat, sugar and other nutrients. [0003] As we all know, milk is also high in nutrients, mainly including protein, fat, phospholipids, lactose, inorganic salts and so on. At the same time, milk is also one of the best sources of calcium for the human body. [0004] Lactic acid bacteria refers to the general term for a class of non-spore-forming, Gram-positive bacteria that ferment sugars and whose main product is lactic acid. It is also a probiotic that exists in the human body. Lactic acid bacteria are a...

AI Technical Summary

Problems solved by technology

[0006] At present, the existing lactic acid bacteria juice beverage products are viscous, milk protein is volatile and prone to stratification

In addition, the juice content of juice milk drinks on the domestic market is 1% to 10%, and there is no lactic acid bacteria juice drink with a juice content higher than 40%.

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