Lactobacillus acidophilus and bifidobacterium fermented active lactobacillus beverage and preparation method thereof
A technology of Lactobacillus acidophilus and active lactic acid bacteria, which is applied in the field of Lactobacillus acidophilus and bifidobacterium fermented active lactic acid bacteria beverage and its preparation, beverages, to achieve the effect of increasing production cost, high nutritional value, and good two-way adjustment
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[0037] Embodiment 1 A kind of Lactobacillus acidophilus and Bifidobacterium fermentation active lactic acid bacteria drink and its preparation method
[0038] An active lactic acid bacteria drink fermented by Lactobacillus acidophilus and Bifidobacterium, which comprises the following raw materials:
[0039] Fermented milk base 15g, white sugar 9g, high-ester pectin 0.2g, aspartame 0.01g, citric acid monohydrate 0.04g, grape juice 0.3g, grape jam 3.0g, food flavor 0.001g, water 45.31 g.
[0040] The preparation method of the above-mentioned Lactobacillus acidophilus and Bifidobacterium fermented active lactic acid bacteria beverage is carried out according to the following steps:
[0041] (1) Preparation of fermented milk base a
[0042] The fermented milk base material a is composed of the following raw materials in parts by weight: 10 parts of skim milk powder, 86.69 parts of water, 2.5 parts of white sugar, 0.008 part of ascorbic acid, 0.5 part of fructooligosaccharide,...
Embodiment 2-10
[0050] Embodiment 2-10 Lactobacillus acidophilus and bifidobacterium ferment active lactic acid bacteria beverage and preparation method thereof
[0051] Examples 2-10 are respectively a kind of Lactobacillus acidophilus and Bifidobacterium fermented active lactic acid bacteria beverage and its preparation method, which are similar to Example 1, the only difference is the difference in the amount of raw materials involved and the technical parameters, wherein,
[0052] ① The dosage of raw materials for the preparation of fermented milk base material a is shown in the table below:
[0053]
[0054] 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%
[0055] 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 powd...
Embodiment 11
[0068] Embodiment 11 A kind of fermented milk and preparation method thereof
[0069] A kind of fermented milk, it comprises the raw material of following parts by weight:
[0070] Raw milk 890g, edible glucose 15g, white sugar 70g, physical starch 3g, agar 0.5g, Lactobacillus acidophilus 1X10 5 CFU / g, Bifidobacterium 1X10 3 CFU / g.
[0071] The preparation method of above-mentioned fermented milk is carried out according to the following sequence of steps:
[0072] (1) The raw milk is inspected and accepted, the qualified raw milk is cleaned, added edible glucose, heated to 90°C, kept warm for 1.5 hours, and then cooled to 60°C to obtain milk a;
[0073] (2) Add physical starch, agar and white sugar to the browned milk a, and stir for 10 minutes at a stirring speed of 500r / min; then homogenize at 60°C, sterilize at 95°C for 300s, and then cool to 36°C, to obtain milk b;
[0074] (3) Inoculate milk b, that is, add the formula amount of Lactobacillus acidophilus and Bifid...
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