Active lactobacillus beverage and preparation method thereof

Abstract

The invention particularly relates to an active lactobacillus beverage and a preparation method thereof. The active lactobacillus beverage is prepared by the following materials in percent by weight: 30-90% of liquid milk, 0.002-0.008% of fermenting agent, 8-12% of sweet substance, 0.5-1% of stabilizing agent, 0.2% of fructooligosaccharide, 0.5-1.5% of sambucus extract, 0.5-0.1% of lemon juice, 0.08-0.15% of acidity regulating agent and the balance of pure water. The preparation method comprises the following steps of preparing fermented milk, preparing base materials and filling and the like. The active lactobacillus beverage and the preparation method have the beneficial effects that the effective components of the sambucus extract, the lemon juice and the fermented milk are perfectly combined, so that the taste is fresh and pleasant, the stability of a lactobacillus beverage product can be maintained, and the nutrition and health-care effects of milk products are effectively improved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an active lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] Lactic acid bacteria beverage is a product prepared by adding water, sugar liquid, etc. to the emulsion obtained by fermentation of lactic acid bacteria with fresh milk or dairy products as the raw material. The protein content of the finished product is not less than 0.7g per 100g or 100ml. According to whether the lactic acid bacteria drink has been sterilized, it can be divided into sterilized (non-live bacteria) type and non-sterilized (live bacteria) type. The live bacteria type lactic acid bacteria drink is also called active milk. According to the requirements, the live lactic acid bacteria in each milliliter of active milk The quantity should not be less than 1 million. When people drink this beverage, lactic acid bacteria will travel along the digestive tract...

AI Technical Summary

Problems solved by technology

But its mouthfeel is sour and astringent, and its nutritional and health care functions are not satisfactory, so it is difficult to meet the increasing living needs of consumers and needs to be further improved.

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