Lactic acid bacterium crushed fruit ice flavor beverage and preparation method thereof

A technology of lactic acid bacteria and fruit ice, applied in dairy products, milk preparations, applications, etc., can solve problems such as harm, affect taste and nutrients, destroy protein, etc., achieve easy digestion and absorption, and increase the content of water-soluble absorbable calcium. , the effect of smooth organization

Inactive Publication Date: 2017-01-11
LABIXIAOXIN (FUJIAN) FOOD INDUSTRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For example, the Chinese patent application number 201410133041.8 discloses a lactic acid bacteria fermented coconut juice beverage and its preparation method. In the process of processing the juice, hydrochloric acid, NaOH and NaOH are used 2 CO 3 , after these three chemical substances remain in the beverage, it will be extremely harmful to the body after drinking; and as described in step 3) of the preparation method, adding sucrose, honey and citric acid to the coconut milk and then performing high-temperature sterilization, At this time, high temperature sterilization will cause citric acid to destroy the protein in the product due to high temperature, affecting the taste and nutritional content

Method used

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  • Lactic acid bacterium crushed fruit ice flavor beverage and preparation method thereof
  • Lactic acid bacterium crushed fruit ice flavor beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Lactic acid bacteria crushed fruit ice flavor beverage, including the following components in parts by mass: 68 parts of white granulated sugar, 120 parts of fructose syrup, 445 parts of the first cold water, 18 parts of the second cold water, 270 parts of the first hot water, and 270 parts of the second 48 parts of hot water, 4 parts of third hot water, 1 part of fourth hot water, 8 parts of skimmed milk powder, 0.8 parts of lactic acid bacteria fermentation broth, 3 parts of fructooligosaccharides, 0.06 parts of thickener, 0.11 parts of preservatives, 0.7 parts of citric acid part, 0.8 part of flavoring agent, and 0.7 part of toner.

[0050] Wherein, the fructose syrup is fructose syrup containing 70% solids, the thickener includes the following components: 0.02 part of sodium carboxymethylcellulose, 0.04 part of guar gum, and the preservative includes the following components: Parts: 0.05 part of nisin and 0.06 part of sodium citrate, the flavoring agent is food esse...

Embodiment 2

[0066] Lactic acid bacteria crushed fruit ice flavor beverage, including the following components in parts by mass: 70 parts of white granulated sugar, 127 parts of fructose syrup, 448 parts of the first cold water, 20 parts of the second cold water, 274 parts of the first hot water, and 274 parts of the second 50 parts of hot water, 5 parts of third hot water, 1 part of fourth hot water, 10 parts of skim milk powder, 1 part of lactic acid bacteria fermentation broth, 4 parts of fructooligosaccharides, 0.08 parts of thickener, 0.14 parts of preservatives, 0.9 parts of citric acid part, 0.9 part of flavoring agent, and 0.9 part of toner.

[0067] Wherein, the fructose syrup is fructose syrup containing 70% solids, the thickener includes the following components: 0.03 part of sodium carboxymethylcellulose, 0.04 part of guar gum, and the preservative includes the following components: Parts: 0.07 part of nisin and 0.07 part of sodium citrate, the flavoring agent is food essence, ...

Embodiment 3

[0083] Lactic acid bacteria crushed fruit ice flavor beverage, including the following components in parts by mass: 71 parts of white granulated sugar, 130 parts of fructose syrup, 450 parts of the first cold water, 22 parts of the second cold water, 276 parts of the first hot water, and 276 parts of the second 52 parts of hot water, 6 parts of third hot water, 1 part of fourth hot water, 11 parts of skimmed milk powder, 1.1 parts of lactic acid bacteria fermentation broth, 6 parts of fructooligosaccharides, 0.10 parts of thickener, 0.18 parts of preservatives, 1 part of citric acid parts, 1.1 parts of flavoring agent, and 1.1 parts of toner.

[0084] Wherein, the fructose syrup is fructose syrup containing 70% solids, the thickener includes the following components: 0.05 part of sodium carboxymethylcellulose, 0.05 part of guar gum, and the preservative includes the following components: Parts: 0.10 part of nisin and 0.08 part of sodium citrate, the flavoring agent is food ess...

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Abstract

The invention relates to a lactic acid bacterium crushed fruit ice flavor beverage and a preparation method thereof, and belongs to the technical field of beverages. The lactic acid bacterium crushed fruit ice flavor beverage provided by the invention comprises the following components in parts by mass: 68 to 71 parts of white granulated sugar, 120 to 130 parts of fructose syrup, 445 to 450 parts of first cold water, 18 to 22 parts of second cold water, 270 to 276 parts of first hot water, 48 to 52 parts of second hot water, 4 to 6 parts of third hot water, 1 part of fourth hot water, 8 to 11 parts of defatted milk powder, 0.8 to 1.1 parts of lactic acid bacterium fermenting liquid, 3 to 6 parts of fructo-oligosaccharide, 0.06 to 0.10 part of a thickening agent, 0.05 to 0.10 part of a preservative, 0.7 to 1.0 part of citric acid, 0.8 to 1.1 part of a flavoring agent and 0.7 to 1.1 parts of a toner. The preparation method comprises the steps of material cooking, fragrance regulation, filling and baking. The lactic acid bacterium crushed fruit ice flavor beverage provided by the invention has rich nutrients, smooth tissue state, bright color and various flavors.

Description

technical field [0001] The invention belongs to the technical field of lactic acid bacteria drinks, and in particular relates to a lactic acid bacteria crushed fruit ice flavored drink and a preparation method thereof. Background technique [0002] Lactic acid bacteria beverage refers to milk or dairy products as raw materials, one or more preparations made by adding water, sugar, sweetener, sour agent, fruit juice, tea, coffee, plant extracts, etc. to the emulsion obtained by fermentation of lactic acid bacteria. The drink made from lactic acid bacteria is very popular among men, women and children. Fruit juice lactic acid bacteria are rich in nutrition. Different fruit juice flavors can be added for different groups of people. The product has great flexibility and makes lactic acid bacteria drinks more convenient, nutritious and breakfast-oriented. Fruit juice lactic acid bacteria drinks are new types of lactic acid bacteria that add fruit juice to lactic acid. The protei...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
CPCA23C9/123
Inventor 郑育双马良丰
Owner LABIXIAOXIN (FUJIAN) FOOD INDUSTRY CO LTD
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