Jasminum-sambac-flower-flavor active lactic acid bacteria beverage and manufacturing method thereof

A technology of active lactic acid bacteria and jasmine flowers, applied in the directions of Lactobacillus, dairy products, Streptococcus/Lactococcus, etc., can solve the problems of lack of nutrition and bad flavor, and achieve the effect of prolonging the shelf life, realizing the refreshing feeling and realizing the stability.

Inactive Publication Date: 2016-06-08
BRIGHT DAIRY & FOOD CO LTD
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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 provide a jasmine-flavored active lactic acid bacteria beverage and its preparation method in order to overcome the bad flavor and lack of nutrition caused by directly adding jasmine essential oil or essence to the product in the prior art

Method used

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  • Jasminum-sambac-flower-flavor active lactic acid bacteria beverage and manufacturing method thereof
  • Jasminum-sambac-flower-flavor active lactic acid bacteria beverage and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation method in embodiment 1 present embodiment, it comprises the steps:

[0031] (1) Preparation of jasmine flower extract: heat water under natural pressure until it boils and then cool down. After the water temperature drops to 75° C., add jasmine flowers accounting for 0.5% of the water weight, keep warm and extract for 15 minutes, filter, and the filtrate is the jasmine flower extract ;

[0032] (2) Milk powder recovery: control the temperature of the jasmine extract obtained in the above step (1) at 40° C., add 13% skimmed milk powder, 0.05% vitamin C, stir and dissolve and let stand for 30 minutes to obtain the jasmine extract containing Reconstituted milk.

[0033] (3) Incubate the reconstituted milk described in step (2) at 95°C for 5 minutes, cool it to 45°C, add Streptococcus thermophilus 1×10 6 cfu / mL reconstituted milk, Lactobacillus bulgaricus 1×10 6 cfu / mL reconstituted milk, fermented at 45°C for 6 hours, turned over, 45°C, 18Mpa homogenized...

Embodiment 2

[0035] The preparation method in embodiment 2 present embodiment, it comprises the steps:

[0036] (1) Preparation of jasmine extract: heat water under natural pressure until it boils and then cool down. When the water temperature drops to 85° C., add jasmine accounting for 5% of the water weight, keep warm and extract for 10 minutes, filter, and the filtrate is the jasmine extract ;

[0037] (2) Milk powder recovery: control the temperature of the jasmine extract obtained in the above step (1) at 50° C., add 9% skimmed milk powder, 0.07% vitamin E, stir and dissolve and let stand for 45 minutes to obtain the jasmine extract containing Reconstituted milk.

[0038] (3) Incubate the reconstituted milk described in step (2) at 90°C for 10 minutes, cool to 37°C, add starter Lactobacillus casei 1×10 6 cfu / mL reconstituted milk, Lactobacillus helveticus 1×10 6 cfu / mL reconstituted milk, ferment at 37°C for 24 hours, turn over the tank, homogenize at 37°C, 18Mpa, and cool to obtai...

Embodiment 3

[0040] The preparation method in embodiment 3 present embodiment, it comprises the steps:

[0041] (1) Preparation of jasmine flower extract: heat water under natural pressure until it boils and then cool down. After the water temperature drops to 80° C., add jasmine flowers accounting for 2.5% of the water weight, keep warm and extract for 15 minutes, filter, and the filtrate is the jasmine flower extract ;

[0042] (2) Milk powder recovery: control the temperature of the jasmine extract obtained in the above step (1) at 45° C., add 10% skimmed milk powder, 0.03% vitamin C, stir and dissolve and let stand for 35 minutes to obtain jasmine extract. Reconstituted milk.

[0043] (3) Incubate the reconstituted milk described in step (2) at 90°C for 10 minutes, cool to 40°C, add Streptococcus thermophilus 1×10 6 cfu / mL reconstituted milk, Lactobacillus bulgaricus 1×10 6 cfu / mL reconstituted milk, Bifidobacterium (Bifidobacterium) 1×10 6 cfu / mL reconstituted milk, Lactobacillus....

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Abstract

The invention discloses a jasminum-sambac-flower-flavor active lactic acid bacteria beverage and a manufacturing method thereof. The method comprises the following steps: (1) preparing a jasminum sambac flower extract liquid; (2) reconstituting milk powder; (3) preparing a fermented milk base-material; and (4) sterilizing and cooling an aqueous solution containing a sweet substance and a stabilizing agent, mixing the aqueous solution with the fermented milk base-material, and performing acidity adjustment, homogenization, and aseptic filling to obtain the jasminum-sambac-flower-flavor active lactic acid bacteria beverage. The beverage has taste better than a beverage with added food essence does, and has excellent stability during a shelf-life.

Description

technical field [0001] The invention relates to a jasmine-flavored active lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] Fermented active lactic acid bacteria drink is a kind of fresh milk or milk powder, vegetable protein powder, fruit and vegetable juice or sugar as raw material, after sterilization, cooling, inoculation of lactic acid bacteria starter culture and fermentation, and then diluted (into the fermented emulsion) Products prepared by adding water, sugar solution, etc.); the protein content of the finished product is not less than 1.0% (m / V) called lactic acid bacteria milk beverage, and the protein content of not less than 0.7% (m / V) is called lactic acid bacteria beverage. In order to give this type of product a good flavor, the conventional practice is to add food flavors. With people's high attention to food safety, it is becoming a development trend to add some nutritional or functional raw materials to milk dr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/10A23L33/105A23C9/13
CPCA23C9/13A23C9/1307A23L2/38A23L2/52A23V2002/00A23V2400/147A23V2400/181A23V2400/125A23V2400/123A23V2400/231A23V2400/321A23V2400/175A23V2400/113A23V2400/249A23V2200/30A23V2250/21
Inventor 廖文艳刘振民徐致远应杰王豪苗君莅
Owner BRIGHT DAIRY & FOOD CO LTD
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