Active lactobacillus beverage and preparation method thereof

Abstract

The invention discloses an active lactobacillus beverage which is characterized by comprising the following components: 2-5wt% of sugar, 2-4wt% of salt, 0.5-1wt% of wormwood liquid, 90-95wt% of water and 4-5 hundred millions CFU / mL active lactobacillus. The invention also discloses a preparation method for the active lactobacillus beverage. The method comprises the steps of preparing a matrix, sterilizing, adding a proper amount of an active lactobacillus concentrated solution, uniformly stirring and filling. The active lactobacillus beverage disclosed by the invention contains no other additive, such as, a preservative, contains brown sugar or black sugar and contains various vitamins and microelements; the drinking of the beverage is beneficial to human health; the lactobacillus in the active lactobacillus beverage enters into the intestinal tract and then generates lactic acid through metabolism, can restrain the growth and multiplication of malignant bacteria, can maintain inner ecological balance and normal function of the intestinal tract, can stimulate the intestinal tract movement and can relax bowel; the lactobacillus in the active lactobacillus beverage can be fermented under normal temperature, does not need to be heated, is simply produced and is low production cost.

Description

technical field [0001] The invention belongs to the technical field of beverages and foods, and in particular relates to an active lactobacillus beverage and a preparation method thereof. Background technique [0002] Active lactic acid bacteria drink is a fermented beverage containing active probiotics, which can not only alleviate lactose intolerance, but also contain fully degraded small molecular proteins and polypeptides, which can promote the digestion and absorption of milk protein. At the same time, the gut-regulating function of probiotics has made this type of product gradually recognized and welcomed by consumers. [0003] It cannot be ignored that in active probiotic drinks, the type and quantity of probiotics will obviously affect the probiotic function and health care effect of the drink. Most lactic acid bacteria, such as Streptococcus thermophilus and Lactobacillus bulgaricus used in ordinary lactic acid bacteria drinks, yogurt, etc., are not resistant to ga...

AI Technical Summary

Problems solved by technology

[0005] In "A Preparation Method for Active Lactic Acid Bacteria Beverage" (publication number: CN1899053A), Lactobacillus casei subsp. Production; mixed fermentation with Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Lactobacillus reuteri at 42-45°C, Lactobacillus casei cannot take advantage of the fermentation, the resistance of the above-mentioned Streptococcus thermophilus and other strains Gastric acid, bile acid and salt tolerance are weaker than Lactobacillus casei, and the probiotic function of the final product will also be weakened