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Preparation technology of lactic acid bacteria beverage

A technology of lactic acid bacteria and beverages, applied in dairy products, milk preparations, applications, etc., can solve problems such as poor product stability, system damage, precipitation, etc., and achieve the effects of preventing precipitation, delicate taste, and smooth flavor

Inactive Publication Date: 2015-10-28
TIANJIN HENGAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the lactic acid bacteria beverages added with fruit pieces on the market often appear floating or sedimentation, and the product will have defects such as poor stability and browning, which will cause damage to the entire system

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: A kind of lactic acid bacteria suspension drink is made by the following raw materials according to the following weight ratio: milk powder reconstituted milk or whole milk powder 35Kg, sucrose 7Kg, stabilizer 0.5Kg, citric acid / L-lactic acid 0.1Kg, sodium citrate 0.03Kg, 0.1Kg of fruit particles with a particle size of 3-5mm, 5Kg of fruit juice and appropriate amount of essence. The above-mentioned stabilizer consists of gellan gum, CMC and pectin.

[0011] The production process of the above-mentioned lactic acid bacteria suspension beverage is completed according to the following steps: ①Heat the milk powder reconstituted milk or whole fresh milk to 90-95°C and keep it for 5-10 minutes; ②Cool the sterilized fresh milk to 43°C for inoculation and fermentation ;③Fermentation: Keep the temperature of the fermenter at 43°C±1°C, and the fermentation time is about 6-8 hours. Stir evenly below 20°C for use; ⑤ Dry mix the stabilizer and sucrose evenly, treat t...

Embodiment 2

[0012] Embodiment 2: A kind of lactic acid bacteria suspension drink is made by the following raw materials according to the following weight ratio: milk powder reconstituted milk or whole milk powder 40Kg, sucrose 10Kg, stabilizer 0.8Kg, citric acid / L-lactic acid 0.1Kg, sodium citrate 0.03Kg, 0.5Kg of fruit particles with a particle size of 3-5mm, 10Kg of fruit juice and appropriate amount of essence. The above-mentioned stabilizer consists of gellan gum, CMC and pectin.

[0013] The production technology of above-mentioned lactic acid bacteria suspension beverage is as embodiment 1.

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Abstract

The invention relates to a lactic acid bacterium suspension beverage. The lactic acid bacterium suspension beverage is prepared from the following raw materials in parts by weight: 35-40 parts of a dairy product, 7-10 parts of cane sugar, 0.5-0.8 part of a stabilizing agent, 0.1 part of citric acid / L- lactic acid, 0.03 part of sodium citrate, 0.1-0.5 part of fruit particles, and 5-10 parts of fruit juice. The lactic acid bacterium suspension beverage disclosed by the invention is suitable for the situation that suspended fruit particles are added to a sterilized lactic acid bacteria beverage of which the pH value is 3.8-4.2, and the fruit particles can be uniformly suspended, wherein the stabilizing agent is a compound protective stabilizing agent and stabilizes lactoprotein through charge protection and ion regulation, so that whey is prevented from being separated out and layered, and besides, products are fine and smooth in mouth feel of tissue, are smooth, and are mellow and smooth in special flavor .

Description

technical field [0001] The invention relates to a health food and a production method thereof, in particular to a lactic acid bacteria suspension drink and a production process thereof. Background technique [0002] Lactic acid drink is a functional health drink developed in recent years, which has good nutritional and health functions and good taste. Lactic acid bacteria can regulate the normal flora of the gastrointestinal tract and maintain the micro-ecological balance, thereby improving the function of the gastrointestinal tract; improving food digestibility and biological potency; reducing serum cholesterol and controlling endotoxin; inhibiting the growth of spoilage bacteria in the intestinal tract; improving the body's immunity . At present, the lactic acid bacteria beverages added with fruit pieces in the market often appear to float or settle, and the products will have defects such as poor stability and browning, which will cause damage to the entire system. Con...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 刘振龙
Owner TIANJIN HENGAN FOOD
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