Fermentation powder for lactic-acid-bacterium beverages

Abstract

The invention belongs to the technical field of probiotic products and relates to fermentation powder for lactic-acid-bacterium beverages. The fermentation powder comprises, by weight percentage, 2-6% of zymophyte, 2-6% of probiotics, 0.1-1.5% of citric acid, 0.1-1.5% of sodium citrate and 70-90% of milk powder. The fermentation powder has the advantages that the fermentation powder is suitable for home-made lactic-acid-bacterium beverages, the content of viable bacteria in the fermentation powder is high, and the fermentation powder contains enough probiotics which can survive to reach and settle in the intestinal tract of a human body besides the zymophyte; the citric acid is compounded with the sodium citrate, the adding amount of the citric acid and the sodium citrate is low, but the various requirements on flavor and stability can be satisfied.

Description

technical field [0001] The invention relates to the technical field of probiotic products, in particular to a lactic acid bacteria beverage fermented powder. Background technique [0002] Traditional lactic acid bacteria drinks refer to milk or dairy products as raw materials, which are prepared by adding water, edible sugar or sweeteners, sour agents, fruit juices, plant extracts, etc. to the emulsion obtained by fermentation of lactic acid bacteria. drinks. According to whether it has been sterilized, it can be divided into sterilized (non-viable bacteria) type and non-sterilized (live bacteria) type. During the fermentation process of sterilized lactic acid bacteria beverages, some physiologically active substances such as organic acids, aromatic substances, antibiotics, SOD, Polysaccharides and active enzymes outside the cell wall have a significant regulatory effect on the body's functions; in addition to the advantages of bactericidal lactic acid bacteria beverages, s...

AI Technical Summary

Problems solved by technology

In addition to screening different strains of traditional lactic acid bacteria beverages to achieve a specific flavor, the flavor of lactic acid bacteria beverages is also determined by adjusting the appropriate sugar-acid ratio, organic acid type, and flavoring process; and because the dispersed particle emulsified protein of lactic acid bacteria beverages is very unstable , easy to coagulate and precipitate, so traditional lactic acid bacteria beverages need to add appropriate chelating agents and stabilizers to control Ca 2+ etc., stabilize the suspended particles of the beverage and form a uniform colloidal state; in addition, the traditional lactic acid bacteria beverage is an acidic beverage diluted with fermented milk, which has a long fermentation time and complicated production process. , it needs to be sterilized before leaving the factory, and its nutritional value is greatly reduced. In order to ensure that the number of viable lactic acid bacteria in the shelf life reaches 10 6 cfu / ml, need to be transported, sold and stored under refrigerated conditions, high cost and short storage time

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