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Brown lactobacillus beverage and preparation method thereof

A lactic acid bacteria beverage, brown technology, applied in the field of beverages, can solve the problems of increasing product calories and increasing product costs, and achieve the effect of reducing calories and strengthening market demand prospects

Inactive Publication Date: 2015-12-23
BEIJING SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Because lactic acid bacteria beverage products can meet the needs of people’s intestinal health to a certain extent, and the taste is easy to accept, the development of lactic acid bacteria beverages in the market is rapid, especially brown lactic acid bacteria beverages, but browning lactic acid bacteria beverages need to be added in the browning process Glucose, on the one hand, will increase the cost of the product, on the other hand, it will greatly increase the calories of the product, and the overall quality still needs to be improved

Method used

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  • Brown lactobacillus beverage and preparation method thereof
  • Brown lactobacillus beverage and preparation method thereof
  • Brown lactobacillus beverage and preparation method thereof

Examples

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Effect test

Embodiment 1

[0037] This embodiment provides a kind of brown fermented milk, and this brown fermented milk is prepared by the following steps:

[0038] (1) Skim reduction and lactose hydrolysis: Add 86kg of pure water to the mixing tank, heat up to 40°C, then add 16kg of skim milk powder and 0.1kg of hydrolase into the tank, stir evenly, and let it stand for 2 hours to obtain reconstituted milk ;

[0039] (2) Browning of reconstituted skim milk: heating the reconstituted milk obtained in step (1) to 80° C., keeping it for 3 hours, and then cooling down to 40° C. to obtain brown reconstituted skim milk;

[0040] (3) Fermentation of defatted reconstituted milk: put 20dcu / 100kg of strains into the defatted fermented milk obtained in step (2), heat-preserve and ferment for 120 hours, and terminate the fermentation to obtain brown fermented milk.

[0041] Wherein, the skimmed milk powder is New Zealand medium-temperature skimmed milk powder, the hydrolase is lactose hydrolase, and the strain i...

Embodiment 2

[0043] This embodiment provides a kind of brown fermented milk, and this brown fermented milk is prepared by the following steps:

[0044] (1) Skimming recovery and lactose hydrolysis: Add 86kg of pure water to the mixing tank, heat up to 50°C, then add 16kg of skimmed milk powder and 0.1kg of hydrolase into the tank, stir evenly, and let stand for 0.5 hours to obtain reconstituted milk ;

[0045] (2) Browning of reconstituted skim milk: heating the reconstituted milk obtained in step (1) to 100° C., keeping it for 0.5 hours, and then cooling down to 30° C. to obtain brown reconstituted skim milk;

[0046] (3) Fermentation of skimmed reconstituted milk: put 30dcu / 100kg strains into the skimmed fermented milk obtained in step (2), heat-preserve and ferment for 40 hours, stop fermentation, and obtain brown fermented milk.

[0047] Wherein, the skimmed milk powder is Australian medium-temperature skimmed milk powder, the hydrolase is lactose hydrolase, and the strains are Lactob...

Embodiment 3

[0049] Compared with Example 1, the only difference is that in this example, the raw materials for preparing brown fermented milk are: 80kg of purified water, 10kg of skim milk powder and 0.05kg of hydrolase.

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Abstract

The invention discloses a brown lactobacillus beverage. The brown lactobacillus beverage is prepared from the following raw materials in parts by weight: 3-30 parts of brown fermented milk, 0-20 parts of white granulated sugar, 1-10 parts of fruit juice or fruit granules, 0.01-1.5 parts of sweet material, 0.01-5 parts of sour material, 0-1 part of stabilizer and 0.01-0.5 part of edible essence. In the invention, browning is performed by producing glucose through enzymolysis instead of additionally adding glucose, so that the calorie of the product is effectively reduced. In addition, the sweet material is reasonably added instead of white granulated sugar, so that the calorie of the product is further reduced. The product disclosed in the invention is fresh and cool with low calorie, which meets the requirements of current young groups, and has very good market prospect.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a brown lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] At present, most of the lactic acid bacteria beverages on the market are acidic products made of raw milk or dairy products, prepared by adding white sugar and other raw materials, and adjusted with sour raw materials. The protein content in the finished product is not less than 0.7, which is called lactic acid bacteria beverage. The main ingredients are milk powder, white sugar, stabilizer, bacteria, sweet raw materials, sour raw materials, food flavors, etc. This type of lactic acid bacteria beverage is positioned as casual and fashionable, and needs to be rich in a certain amount of lactic acid bacteria to meet the needs of human intestinal health, and at the same time have a refreshing taste and give people a pleasant feeling. [0003] The packaging of lactic acid bacteria...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
Inventor 陈历俊刘丰董晶莹王婧宜郭慧青卢阳周伟明张刚
Owner BEIJING SANYUAN FOOD
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