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A live bacteria type aerated drink and its preparation method

A live bacteria type and beverage technology, applied in food science and other fields, can solve the problem of unstable number of live bacteria and achieve the effect of system stability

Active Publication Date: 2020-10-09
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the defects in the prior art, the present invention provides a live bacteria-type aerated drink, which maintains good stability and has a refreshing taste after being inflated, and overcomes the problem that the number of viable bacteria in the aerated-type live bacteria-containing beverage containing milk is unstable. The aerated product contains High number of viable bacteria, refreshing taste

Method used

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  • A live bacteria type aerated drink and its preparation method
  • A live bacteria type aerated drink and its preparation method
  • A live bacteria type aerated drink and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A living bacteria type aerated drink, the composition of which is shown in Table 1.

[0039] Table 1 Raw material composition

[0040] Element Dosage (%) fermented milk base 0.7 skimmed powder 0.7 sucrose 5 fructose syrup 5 soybean polysaccharide 0.45 pectin 0.05 citric acid 0.15 Tween 80 0.03 essence 0.05 Lactobacillus paracasei 0.001 water 87.869

[0041] The preparation method of the above-mentioned living bacteria type aerated drink is as follows:

[0042] (1) Heat water to 60°C, add skimmed milk powder, sucrose, fructose syrup, soluble soybean polysaccharide, pectin, Tween 80, and mix for 30 minutes;

[0043] (2) Sterilize the material obtained in step (1) at 90°C for 600 seconds, and cool it to below 20°C;

[0044] (3) The material in step (2) is slowly added to the fermented milk base material, citric acid, and food flavor under aseptic and stirring conditions, and finally probioti...

Embodiment 2

[0049] A living bacteria type aerated drink, the composition of which is shown in Table 2.

[0050] Table 2 Raw material composition

[0051] Element Dosage (%) fermented milk base 0.1 skimmed powder 1 sucrose 3 fructose syrup 9 soybean polysaccharide 0.3 pectin 0.15 malic acid 0.06 citric acid 0.19 Tween 80 0.03 essence 0.1 Lactobacillus plantarum ST-Ⅲ 0.005 water 86.065

[0052] The preparation method of the above-mentioned living bacteria type aerated drink is as follows:

[0053] (1) Heat water to 80°C, add skimmed milk powder, sucrose, fructose syrup, soluble soybean polysaccharide, pectin, Tween 80, and mix for 15 minutes;

[0054] (2) Sterilize the material obtained in step (1) at 135°C for 5 seconds, and cool it to below 20°C;

[0055] (3) The material in step (2) is slowly added to the fermented milk base material, citric acid, malic acid, and food flavor under aseptic and stirrin...

Embodiment 3

[0060] A living bacteria type aerated drink, the composition of which is shown in Table 3.

[0061] Table 3 raw material composition

[0062]

[0063]

[0064] The preparation method of the above-mentioned living bacteria type aerated drink is as follows:

[0065](1) Heat the water to 80°C, add skimmed milk powder, sucrose, fructose syrup, soluble soybean polysaccharide, pectin, Tween 80, and mix for 20 minutes;

[0066] (2) Sterilize the material obtained in step (1) at 90°C for 600 seconds, and cool it to below 20°C;

[0067] (3) The material in step (2) is slowly added to the fermented milk base material, citric acid, lactic acid, and food flavor under aseptic and stirring conditions, and finally probiotic powder is added;

[0068] (4) Aseptically homogenize the material in step (3) (65°C, 20MPa);

[0069] (5) Cool the material to 4°C, carbonation pressure 0.20MPa, fill with 1.8 times the volume of CO 2 ;

[0070] (6) Filling.

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Abstract

The invention discloses a live fungus-type inflatable drink and a preparation method thereof. The live fungus-type aerated drink is composed of the following raw materials in mass percentage: 0.1-0.7% of fermented milk base material, 0.7-1% of skimmed milk powder, and 3-3% of sucrose 5%, fructose syrup 5-9%, soluble soybean polysaccharide 0.3-0.45%, pectin 0.05-0.15%, acidity regulator 0.15-0.25%, defoamer 0.01-0.03%, probiotic 0.001-0.005%, edible Essence 0.05-0.1%, the balance is water. Compared with carbonated beverages, the product of the present invention has the advantages of milk protein, higher amount of active probiotics, lower sugar content and the like which are not contained in carbonated beverages, in addition to the refreshing and thirst-quenching mouthfeel.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a living bacteria-type aerated drink and a preparation method thereof. Background technique [0002] In recent years, competition in the beverage market and the lactic acid bacteria beverage market has been fierce. For consumers, although beverages quench their thirst, they are only a supplement of a small amount of nutrients, or even an adjustment of taste, and lack of health appeal. Although lactic acid bacteria drinks contain milk and have active lactic acid bacteria, the high-sugar and high-acid taste is not suitable for quenching thirst, but also has high calories. For some people who pay attention to healthy diet, they are reluctant to choose this product. [0003] In recent years, as people pay more and more attention to health, they pay more attention to dietary health. Carbonated drinks, which were popular many years ago, have seen a rapid decline in s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/56A23L2/60A23L33/135A23L33/125
CPCA23L2/38A23L2/52A23L2/56A23L2/60
Inventor 苗君莅刘振民徐致远苏米亚莫蓓红陈飞周永明
Owner BRIGHT DAIRY & FOOD CO LTD
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