Gas-containing active lactic acid bacteria beverage without adding stabilizer and preparation method thereof

A technology of active lactic acid bacteria and stabilizers, which is applied in the direction of lactobacillus, dairy products, bacteria used in food preparation, etc., can solve problems such as insufficient air content, foam overflow, complex stabilizer components, etc., and achieve refreshing taste, good taste, unique flavor effect

A technology of active lactic acid bacteria and stabilizers, which is applied in the direction of lactobacillus, dairy products, bacteria used in food preparation, etc., can solve problems such as insufficient air content, foam overflow, complex stabilizer components, etc., and achieve refreshing taste, good taste, unique flavor effect

CN106804709BActive Publication Date: 2020-10-13INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Gas-containing active lactic acid bacteria beverage without adding stabilizer and preparation method thereof
  • Gas-containing active lactic acid bacteria beverage without adding stabilizer and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0032] 1. Raw material formula

[0033]Fermentation substrate: 25g of skim milk powder, 5g of anhydrous glucose, supplemented with water to 100g;

[0034] Strains: Lactobacillus paracasei 0.01g;

[0035] Sugar solution: steviol glycoside 0.7g, 100% water;

[0036] Edible dry ice 0.6g;

[0037] Other raw materials: essence 0.1g.

[0038] 2. Production method:

[0039] (a) Add skim milk powder into water to make the material, wherein the hydration temperature is 55°C, and the hydration time is 40 minutes. During the batching process, anhydrous glucose is added to obtain the fermentation substrate; the fermentation substrate is under the pressure of 30-150bar After homogenization, carry out the Maillard reaction at 120°C for 30 minutes, cool the material to 37°C, add the bacteria by aseptic operation, fully shake and mix, and ferment for 72 hours. When the acidity of the final material reaches 200°T, stop the fermentation and break down. After milking, cool to below 10°C to ...

Embodiment 2

[0043] 1. Raw material formula

[0044] Fermentation substrate: 30g of skim milk powder, 5g of anhydrous glucose, supplemented with water to 100g;

[0045] Strains: 0.005g of Lactobacillus casei, 0.01g of Lactobacillus paracasei;

[0046] Sugar liquid: aspartame 0.7g, 100% water;

[0047] Edible dry ice 0.6g;

[0048] Other raw materials: essence 0.1g.

[0049] 2. Production method:

[0050] (a) Add skim milk powder into water to make the material, wherein the hydration temperature is 55°C, and the hydration time is 40 minutes. During the batching process, anhydrous glucose is added to obtain the fermentation substrate; the fermentation substrate is under the pressure of 30-150bar After homogenization, carry out the Maillard reaction at 100°C for 2 hours, cool the material to 37°C, add the bacteria by aseptic operation, fully shake and mix, and ferment for 72 hours. When the acidity of the final material reaches 200°T, stop the fermentation and break down. After milking, ...

Embodiment 3

[0054] 1. Raw material formula

[0055] Fermentation substrate: 35g of skim milk powder, 10g of anhydrous glucose, supplemented with water to 100g;

[0056] Strains: 0.01g of Lactobacillus paracasei, 0.005g of Lactobacillus plantarum;

[0057] Sugar liquid: white granulated sugar 140g, water 100g;

[0058] Edible dry ice 0.6g;

[0059] Other raw materials: essence 0.1g.

[0060] 2. Production method:

[0061] (a) Add skim milk powder into water to make the material, wherein the hydration temperature is 55°C, and the hydration time is 40 minutes. During the batching process, anhydrous glucose is added to obtain the fermentation substrate; the fermentation substrate is under the pressure of 30-150bar After homogenization, carry out the Maillard reaction at 100°C for 2 hours, cool the material to 37°C, add the bacteria by aseptic operation, fully shake and mix, and ferment for 72 hours. When the acidity of the final material reaches 200°T, stop the fermentation and break down...

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Abstract

The invention provides a gas-containing active lactic acid bacteria beverage without adding a stabilizer and a preparation method thereof. The method comprises homogenizing a fermentation substrate, adding a starter, fermenting, demulsifying and cooling to obtain a yogurt base material; the fermentation substrate is skim milk; The starter includes one or more of Lactobacillus casei, Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus animalis; the sweetener is dissolved in water and sterilized to obtain sugar solution; the yogurt base is mixed with the sugar solution, Add an acidity regulator under aseptic conditions, homogenize, cool to 2-4 °C, directly put into edible dry ice and fill with carbon dioxide gas, so that the total weight of the gas-containing active lactic acid bacteria beverage without adding a stabilizer is 100%. , the content of carbon dioxide gas is 0.3-0.6wt%. The beverage product obtained by the method of the invention has a refreshing taste and unique flavor, is compatible with the characteristics of lactic acid bacteria beverages and carbonated beverages, and has good stability during the shelf life of the product. The product is suitable for drinking by most people.

Description

technical field [0001] The invention relates to an aerated active lactic acid bacteria beverage and a preparation method thereof, in particular to an aerated active lactic acid bacteria beverage without adding a stabilizer and a preparation method thereof, and belongs to the field of carbonated milk beverage processing. Background technique [0002] Carbonated drinks have a refreshing taste and have the function of relieving heat and thirst. However, traditional carbonated drinks do not contain vitamins or minerals. [0003] Milk-containing beverage is a common nutritional beverage with rich taste and certain health care functions, especially the fermented active lactic acid bacteria beverage. The active lactic acid bacteria contained in it can inhibit the growth of harmful bacteria in the intestinal tract and regulate the intestinal microecology. Balance and enhance the body's immunity. [0004] Filling the nutrient-rich milk drink with gas can make it have the refreshing ...

Claims

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Application Information

Patent Timeline
13 Oct 2020
Publication
CN106804709B
IPC
A23C9/123
CPC
A23C9/1234; A23V2400/117; A23V2400/125; A23V2400/169
Inventors
吴超; 史丽洁