Method for preparing active probiotic milk beverage

A technology for active probiotics and milk beverages, which is applied in the field of preparation of active probiotics milk beverages, can solve the problems of increasing functional sugar alcohols, fattening diabetic patients, unable to consume active probiotics milk beverages, etc. The effect of small impact and wide consumer groups

Inactive Publication Date: 2017-02-22
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing an active probiotic milk beverage that can reduce energy sweeteners that can be utilized by the human body, increase functional sugar alcohols, and solve the problems of obesity after eating and diabetes patients' inability to take in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Fresh milk (fresh milk or fresh goat milk) is purified and then skimmed to obtain skimmed milk;

[0018] 2) Add fructose syrup with 6% volume of skim milk to the skim milk, stir evenly at 35°C, heat up to 95°C and keep it for 25 minutes, then cool to 35°C to obtain brown milk;

[0019] 3) Add 0.1 g of Lactobacillus casei freeze-dried bacteria powder to every liter of brown milk (the number of live bacteria is 1.2×10 11 cfu / g), stirred evenly and fermented at 37°C for 72h to obtain brown fermented milk base material A, which was cooled to 4°C for later use;

[0020] 4) Add 1g of squash gum, 1g of tamarind gum, 3g of soluble soybean polysaccharide, 40g of erythritol and 50g of xylitol to each liter of water, stir well and sterilize at 121°C for 20min to obtain a stable The sweetened liquid B of the agent;

[0021] 5) According to the mass ratio of 34:66, the brown fermented milk base material A and the sweet liquid B are mixed homogeneously and then aseptically fille...

Embodiment 2

[0023] 1) Fresh milk (fresh milk or fresh goat milk) is purified and then skimmed to obtain skimmed milk;

[0024] 2) Add fructose syrup with 7% volume of skim milk to skim milk, stir evenly at 40°C, heat up to 100°C and keep it warm for 32 minutes, then cool to 38°C to obtain brown milk;

[0025] 3) Add 0.34g of Lactobacillus casei freeze-dried bacterial powder to each liter of brown milk, stir evenly and ferment at 40°C for 60 hours to obtain brown fermented milk base A, cool it to 10°C for later use;

[0026] 4) Add 1.5g of squash gum, 1.6g of tamarind gum, 4.5g of soluble soybean polysaccharide, 60g of erythritol and 55g of xylitol to each liter of water, stir evenly and sterilize at 121°C for 15min. Sweetened liquid B with stabilizer added;

[0027] 5) According to the mass ratio of 40:60, the brown fermented milk base material A and the sweet liquid B are mixed homogeneously and then aseptically filled, and the number of viable bacteria is 2.0-4.5×10 8 CFU / mL, acidity ...

Embodiment 3

[0029] 1) Fresh milk (fresh milk or fresh goat milk) is purified and then skimmed to obtain skimmed milk;

[0030] 2) Add fructose syrup with 8% volume of skim milk to the skim milk, stir evenly at 38°C, heat up to 102°C and keep it warm for 32 minutes, then cool to 40°C to obtain brown milk;

[0031] 3) Add 0.0 g of freeze-dried Lactobacillus paracasei powder to each liter of brown milk, stir evenly, and then ferment at 35°C for 84 hours to obtain brown fermented milk base A, which is cooled to 8°C for later use;

[0032] 4) Add 1.2g of kale gum, 1.8g of tamarind gum, 4g of soluble soybean polysaccharide, 50g of erythritol and 70g of xylitol to every liter of water, stir evenly and sterilize at 121°C for 25min to obtain Sweetened liquid B with stabilizer added;

[0033] 5) According to the mass ratio of 36:64, the brown fermented milk base material A and the sweet liquid B are mixed homogeneously and then aseptically filled, and the number of viable bacteria is 2.0-4.5×10 8...

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Abstract

The invention provides a method for preparing an active probiotic milk beverage. High fructose corn syrup, lactobacillus casei or lactobacillus paracasei freeze-dried bacteria powder, xylitol, erythritol and the like are added into skimmed milk; the prepared active probiotic milk beverage can regulate the balance of intestinal flora, and added probiotics help the proliferation of intestinal probiotics and promote the absorption of nutrients; both xylitol and erythritol are functional sugar alcohol, and have the characteristics of low sweetness, low calorie, no tooth-decaying property and little effect on blood glucose; therefore, the active probiotic milk beverage can be used as a decayed-tooth preventing food, is also suitable for patients with diabetes, hyperlipidemia and obesity, and has wide consumer groups.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of an active probiotic milk drink. Background technique [0002] Probiotics refer to "microorganisms that, when ingested in sufficient quantities, produce one or more specific and demonstrated functional health benefits to the host", these health benefits mainly include increasing nutritional value (promoting vitamins, minerals Absorption), treatment of diarrhea caused by rotavirus, traveler's diarrhea (Traveller's diarrhea) and diarrhea caused by antibiotics (Antibiotic associated diarrhea), lower serum cholesterol levels, relieve lactose intolerance (Lactose Intolerance), atopic dermatitis (atopic dermatitis), relieve irritable bowel syndrome (Irritable Bowel Syndrome, IBS), and regulate human immune function and intestinal microecological balance. Since April 2010, the Ministry of Health has successively published a list of 26 strains that can be used in f...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/13
Inventor 舒国伟张博文何云侠曹吉利陈合谭源
Owner SHAANXI UNIV OF SCI & TECH
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