Brown lactic acid bacteria beverage containing enzyme and preparation method thereof

A technology of lactic acid bacteria drink and Lactococcus lactis, which is applied in the field of brown lactic acid bacteria drink and its preparation, and can solve the problems of single variety and the like

Pending Publication Date: 2017-03-22
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to overcome the problem that the existing lactic acid bacteria drinks have a single variety and the taste is adjusted simply through essence, one of the purposes of the present invention is to provide a brown lactic acid bacteria drink containing enzymes.

Method used

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  • Brown lactic acid bacteria beverage containing enzyme and preparation method thereof
  • Brown lactic acid bacteria beverage containing enzyme and preparation method thereof
  • Brown lactic acid bacteria beverage containing enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment 1 brown lactic acid bacteria beverage containing ferment and production method thereof

[0055] 1. Raw material formula (based on 1 ton product):

[0056]

[0057]

[0058] Raw material standard:

[0059] Raw milk: protein ≥ 3.5%, fat ≥ 3.6%, non-fat milk solids ≥ 8.3%;

[0060] White granulated sugar: conforms to the national standard GB317 "white granulated sugar" superior standard;

[0061] Glucose: purchased from Baolingbao Biological Co., Ltd.;

[0062] High methoxyl pectin: purchased from Qiao Fu Enterprise Co., Ltd., commodity model YM-150H;

[0063] Starter A—Lactobacillus plantarum: purchased from DSM (China) Co., Ltd.;

[0064] Starter B—Lactobacillus casei: purchased from Chr. Hansen (China) Co., Ltd.;

[0065] Lactic acid: purchased from Qiao Fu Enterprise Co., Ltd., product model FCC80;

[0066] Sodium citrate: Shanghai Jiecong Trading Co., Ltd.;

[0067] Apple, orange, jujube: commercially available;

[0068] The performance indica...

Embodiment 2

[0077] Embodiment 2 brown lactic acid bacteria drink containing ferment and preparation method thereof

[0078] 1. Raw material formula (based on 1 ton product):

[0079]

[0080]

[0081] Raw material standard:

[0082] Raw milk: protein ≥ 3.6%, fat ≥ 3.8%, non-fat milk solids ≥ 8.3%;

[0083] Fructose: purchased from Baolingbao Biological Co., Ltd.;

[0084] Sucralose: Taylor Trading (Shanghai) Co., Ltd.;

[0085] Acesulfame K: Shanghai Jiecong Trading Co., Ltd.;

[0086] Soluble soybean polysaccharide: purchased from Tasiti Trading Company, commodity model WHGM;

[0087] Starter A—Lactobacillus helveticus: purchased from DSM (China) Co., Ltd.;

[0088] Starter B—Lactobacillus casei: purchased from Chr. Hansen (China) Co., Ltd.;

[0089] Malic acid: purchased from Qiao Fu Enterprise Co., Ltd.;

[0090] Sodium hexametaphosphate: purchased from Shanghai Jiecong Trading Co., Ltd.;

[0091] Pears, pineapples: commercially available

[0092] The performance indicat...

Embodiment 3

[0101] Embodiment 3 ferment-containing brown lactic acid bacteria drink and preparation method thereof

[0102] 1. Raw material formula (based on 1 ton product):

[0103]

[0104] Raw material standard:

[0105] Raw milk: protein ≥ 3.6%, fat ≥ 3.9%, non-fat milk solids ≥ 8.3%;

[0106] White granulated sugar: conforms to the national standard GB317 "white granulated sugar" superior standard;

[0107] Glucose and fructose: purchased from Baolingbao Biological Co., Ltd.;

[0108] High fructose syrup: Cargill Foods (Tianjin) Co., Ltd.;

[0109] High methoxyl pectin: purchased from Qiao Fu Enterprise Co., Ltd., commodity model YM-150H;

[0110] Soluble soybean polysaccharide: purchased from Tasiti Trading Company, commodity model WHGM;

[0111] Starter A—Lactobacillus casei: purchased from DSM (China) Co., Ltd.;

[0112] Starter A—Lactobacillus acidophilus: purchased from Danisco (China) Strains Co., Ltd.;

[0113] Starter B—0925-B: purchased from Danisco (China) Culture...

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PUM

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Abstract

The invention discloses a brown lactic acid bacteria beverage containing enzyme and a preparation method thereof. The lactic acid bacteria beverage comprises the following raw materials by mass percentage: 20-41% of raw material milk, 3-20% of fruit and vegetable juice, 0.15-0.5% of a stabilizing agent, 1.51-16% of a sweet substance, 0.05-0.35% of an acidity conditioning agent, 0.002-0.08% of buffer salt, 0.045-0.6% of a starter A, 0.001-0.004% of a starter B, and the balance of water. The preparation method comprises the following steps: by screening specific lactic acid bacteria, fermenting the fruit and vegetable juice to prepare a fruit and vegetable broth. The fruit and vegetable broth and a brown lactic acid bacteria beverage semi-finished product are mixed, the steps of blending, sterilization, aseptic homogenizing, and cooling are carried out to prepare the beverage with high live bacteria number, the brown lactic acid bacteria beverage has cow's milk fermentation flavor and special fermentation flavor of the fruit and vegetable juice, and has dual nutrition value of the enzyme and the fermented cow's milk.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to an enzyme-containing brown lactic acid bacteria drink and a preparation method thereof. Background technique [0002] Brown lactic acid bacteria drink is a popular active lactic acid bacteria drink on the market in recent years. Its main process is to mix raw milk and reducing sugar, and then make a beverage product containing active lactic acid bacteria through processes such as sterilization, browning, and sugar water preparation. Compared with traditional lactic acid bacteria drinks, the biggest feature of this product is that it is brown in color and has a special flavor of Maillard reaction. Most of the products do not contain or contain a small amount of low-viscosity stabilizers. The taste of the product is relatively refreshing, and it is popular among consumers. like. In addition, the product contains a relatively high amount of active lactic acid bact...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23C9/133A23C9/13
CPCA23L2/02A23C9/13A23C9/1307A23C9/133
Inventor 李海燕乔成亚刘振民龚广予梅芳
Owner BRIGHT DAIRY & FOOD
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