Brown lactic acid bacteria beverage containing enzyme and preparation method thereof

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...

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. The flavor of ordinary lactic acid bacteria is added, the taste is fresh and natural, and no artificial flavor is added. By adding fruit and vegetable enzymes, it can improve the balance of human intestinal flora and promote the digestion and absorption of food nutrients.

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