Protein lactobacillus beverage

A protein lactic acid bacteria, beverage technology, applied in dairy products, applications, milk preparations and other directions, can solve the problems of lactic acid bacteria beverages with single nutrition, not healthy, green and organic, affecting the taste of beverages, etc., to achieve unique flavor, high content of viable bacteria, The effect of improving taste

Inactive Publication Date: 2016-09-28
安徽大吉象食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the taste of health care products added to beverages is bitter, which affects the taste of beverages, and new methods are urgently needed to solve this problem
At the same time, the obtained lactic acid bacteria beverage has a single nutrition and is mostly chemical raw materials, which is not healthy, green and organic enough to meet the needs of the existing market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A protein lactic acid bacteria beverage, which is prepared from the following parts by weight of raw materials:

[0023] Skimmed milk powder 27.5, protein powder 1, stabilizer pectin YMH5.5, honey 70, fructose syrup 40, sodium citrate 0.6, sodium tripolyphosphate 0.05, citric acid 0.5, glucose 25, sugar 10, lemon peel 1, fire dragon Peel 1, rose 1, honeysuckle 1, bright moon grass 1, appropriate amount of water, malt 4, hops 0.2, millet 3, velvet 1, gastrodia elata 1, perilla leaf 2, ginseng flower 3, Gynostemma pentaphyllum leaf 1.

[0024] The preparation method of a protein lactic acid bacteria beverage includes the following steps:

[0025] (1) After mixing the lemon peel, pitaya peel, rose flower, honeysuckle, and moongrass, put it in ℃℃ for 6hh, then boil it in soy milk for 20 minutes, then put it in the temperature of 50℃ In the clean water, the water consumption is 4 times the total mass of the material, vacuum to 0.05Mpa, hold for 5 minutes, take it out, filter and c...

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PUM

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Abstract

The invention discloses a protein lactobacillus beverage, which is prepared from the following raw materials (by weight): 27.5-35 parts of skim milk powder, 1-3 parts of protein powder, 5.5-8 parts of a stabilizing agent pectin YM-150H, 70-72 parts of honey, 40-42 parts of high fructose corn syrup, 0.6-0.7 part of sodium citrate, 0.05-0.1 part of sodium tripolyphosphate, 0.5-1 part of citric acid, 25-28 parts of glucose, 10-20 parts of granulated sugar, 1-3 parts of lemon peel, 1-3 parts of pitaya peel, 1-2 parts of rose flower, 1-3 parts of honeysuckle flower, 1-2 parts of Gynura divaricata (Linn.) DC., a proper amount of water, 4-6 parts of malt, 0.2-0.4 part of hop, 3-5 parts of millet, 1-2 parts of cornua cervi pantotrichum, 1-3 parts of rhizoma gastrodiae, 2-4 parts of perilla leaf, 3-5 parts of ginseng flower and 1-4 parts of gynostemma pentaphylla leaf.

Description

Technical field [0001] The invention relates to the technical field of beverage technology, in particular to a protein lactic acid bacteria beverage. Background technique [0002] Lactic acid bacteria beverage is prepared by adding water, sugar liquid, etc. to emulsion prepared by culturing and fermenting lactic acid bacteria with fresh milk or dairy products as raw materials. [0003] At present, the taste of health products added to beverages is bitter, which affects the taste of beverages. New methods are urgently needed to solve this problem. At the same time, the obtained lactic acid bacteria beverage has single nutrition, mostly chemical raw materials, which is not healthy and green and organic, and cannot meet the needs of the existing market. [0004] The difference between fermented beverages and other beverages is that they all undergo fermentation during the production process. Fermented beverages generally use fungi for fermentation during the production process, includ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/1307A23C9/133
Inventor 张培林熊亮张振华荣宪明
Owner 安徽大吉象食品科技有限公司
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