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Lactic acid bacteria beverage and preparation method thereof

A technology of lactic acid bacteria drinks and fermented milk, which is applied in dairy products, milk preparations, applications, etc., to achieve the effect of filling the market gap, maintaining stability, and refreshing taste

Active Publication Date: 2016-06-01
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects of low-sugar, low-protein, moderately sweet and sour, refreshing taste and good stability in the shelf life of fermented lactic acid bacteria drinks in the prior art, and provide a lactic acid bacteria drink and its preparation method

Method used

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  • Lactic acid bacteria beverage and preparation method thereof
  • Lactic acid bacteria beverage and preparation method thereof
  • Lactic acid bacteria beverage and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0055] 1. Preparation of fermented milk base material:

[0056] The milk is sterilized, cooled, inoculated with a starter and fermented to obtain a fermented milk base material.

[0057] Wherein, the content of milk (wherein, the protein content is 3%) is 99.98%, and the content of starter is 0.02%, and the above percentages are the mass percentages of the fermented milk base material.

[0058] Among them, the sterilization temperature is 95°C, and the time is 600s; the temperature after cooling is 40°C; the inoculated starter is a mixed bacterial liquid of Lactobacillus bulgaricus and Streptococcus thermophilus; the fermentation time is 4h; the terminal acidity of fermentation is 80 °T; cool the fermented milk base material to below 10°C for later use.

[0059] 2. Preparation of lactic acid bacteria drink:

[0060] The formula is as described in Table 1 (the protein content in the fermented milk base material accounts for 4.9% of the total protein):

[0061] Table 1

[00...

Embodiment 2

[0072] 1. Preparation of fermented milk base material:

[0073] Reconstituted milk (reconstituted from skim milk powder (protein content in skim milk powder is 32%); in reconstituted milk, the concentration of skim milk powder is 15%) is sterilized, cooled, inoculated with a starter and fermented to obtain a fermented milk base.

[0074] Wherein, the content of reconstituted milk (wherein, the protein content is 4.8%) is 99.999%, and the content of starter is 0.001%, and the above percentages are the mass percentages of the fermented milk base material.

[0075] Among them, the sterilization temperature is 137°C, and the time is 4s; the temperature after cooling is 39°C; the inoculated starter is Lactobacillus helveticus; the amount of starter is 0.02%; the fermentation time is 48h; the acidity at the end of fermentation is 260° T: cooling the obtained fermented milk base material to below 10°C for later use.

[0076] 2. Preparation of lactic acid bacteria drink:

[0077] Th...

Embodiment 3

[0089] 1. Preparation of fermented milk base material:

[0090] The milk is sterilized, cooled, inoculated with a starter and fermented to obtain a fermented milk base material.

[0091] Wherein, the content of milk (wherein, the protein content is 3%) is 99.99%, and the content of starter is 0.01%, and the above percentages are the mass percentages of the fermented milk base material.

[0092] Among them, the temperature of sterilization is 110°C, and the time is 15s; the temperature after cooling is 42°C; the inoculated starter is Lactobacillus casei; the fermentation time is 72h; Cool to below 10°C for later use.

[0093] 2. Preparation of lactic acid bacteria drink:

[0094] The formula is as described in Table 3 (the protein content in the fermented milk base material accounts for 7.9% of the total protein):

[0095] table 3

[0096] Element

Dosage / g

Fermented Milk Base (Protein 3%)

0.8

Milk protein powder (80% protein content)

0.35...

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Abstract

The invention discloses a lactic acid bacteria beverage and a preparation method thereof. The lactic acid bacteria beverage is prepared from 0.5%-5% of fermented milk base stock, 0.2%-0.9% of milk protein powder, 0.15%-0.4% of soluble soybean polysaccharide, 0-0.2% of pectin, 0-0.1% of soluble sodium salt, 7%-10% of sweet substance, 0.05%-0.2% of acidity regulator and the balance water. The preparation method comprises the following steps that 1, the water, the milk protein powder, the sweet substance, the soluble soybean polysaccharide, the pectin and the soluble sodium salt are mixed to be uniform, and then sterilizing and cooling are conducted; 2, the obtained mixture and the fermented milk base stock subjected to sterile homogenizing are mixed to be uniform; 3, the obtained mixture and a mixed solution of the acidity regulator and the water are mixed to be uniform, sterile homogenizing is conducted, and the lactic acid bacteria beverage is obtained. The prepared lactic acid bacteria beverage is low in protein, low in sugar, appropriate in sourness and sweetness and fresh and cool in mouthfeel, the stability can be maintained within the guarantee period, and the phenomena of water separating, layering and precipitating do not exist.

Description

technical field [0001] The invention discloses a lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] In recent years, with the rapid development of the dairy industry and the enhancement of consumers' health awareness, great changes have taken place in China's beverage market. From the previous consumption of carbonated drinks and tea drinks to the trend of milk drinks and fermented milk drinks. There are many brands of lactic acid bacteria drinks represented by Yakult on the market. This kind of product uses brown fermented milk as raw material and contains active lactic acid bacteria. The product has a sweet and sour taste and is deeply loved by young consumers. [0003] However, Yakult’s brown lactic acid bacteria drinks taste heavy sour and sweet, and their protein content is higher than that of milk-flavored drinks. Therefore, even if they contain healthy active lactic acid bacteria, consumers will not choose such products as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 苗君莅刘振民徐致远廖文艳应杰沈玲王豪韩梅吕昌勇
Owner BRIGHT DAIRY & FOOD
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