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

Inactive Publication Date: 2015-12-30
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it uses traditional strains for fermentation, and the indicators such as taste and viscosity are only in line with the requirements of the corresponding standards.
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

Method used

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  • Lactobacillus acidophilus and bifidobacterium fermented active lactobacillus beverage and preparation method thereof
  • Lactobacillus acidophilus and bifidobacterium fermented active lactobacillus beverage and preparation method thereof
  • Lactobacillus acidophilus and bifidobacterium fermented active lactobacillus beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[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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PUM

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Abstract

The invention discloses a lactobacillus acidophilus and bifidobacterium fermented active lactobacillus beverage and a preparation method thereof. The adopted optimal inoculation proportion of lactobacillus acidophilus and bifidobacterium is (1-100):1; compared with the conventional strain fermented active lactobacillus beverage, the lactobacillus acidophilus and bifidobacterium fermented active lactobacillus beverage not only has a higher probiotic function, but also has excellent flavor; the blank of the pure probiotic fermented active lactobacillus beverage on the market is filled. An antioxidant is added before fermentation to consume excessive oxygen in a fermentation base material in the fermentation process, so that anaerobic lactobacillus acidophilus and bifidobacterium can grow better, and the fermentation time is shortened. The method is suitable for preparation of the active lactobacillus beverage.

Description

technical field [0001] The invention belongs to the field of dairy products, and relates to a drink, in particular to a lactic acid bacteria drink fermented by Lactobacillus acidophilus and Bifidobacterium 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,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127A23C9/152
Inventor 康志远王红叶朱宏潘丽郭慧姚欢李建磊韩清波王楠王世杰冯丽莉王华苏海涛李丽华刘凤昝杨新尧肖淑贞范如意李丽微
Owner JUNLEBAO DAIRY GRP CO LTD
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