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Lactic acid bacteria beverage and preparation method thereof

A technology of lactic acid bacteria drink and Lactobacillus casei, which is applied in the field of lactic acid bacteria beverage preparation to achieve uniform tissue dispersion, avoid protein precipitation, and improve protein utilization

Inactive Publication Date: 2018-08-17
青海雲牧牦牛生物乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many kinds of dairy products on the market in Qinghai and even the whole country. The lactic acid bacteria drinks with health care and functions are simply made by adding highland barley, red dates, wolfberry, black rice and other raw materials to the products, adding various natural flavors and natural pigments. There is no flavor fermented lactic acid bacteria drink that uses Lactobacillus casei as the fermented strain and wolfberry, raspberry, seabuckthorn and yak milk as raw materials

Method used

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  • Lactic acid bacteria beverage and preparation method thereof
  • Lactic acid bacteria beverage and preparation method thereof
  • Lactic acid bacteria beverage and preparation method thereof

Examples

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Effect test

Embodiment 1

[0044] The present embodiment provides a kind of lactic acid bacteria beverage, and this beverage is made up of following raw material of percentage by weight:

[0045] Fresh milk 50%;

[0046] pulp 20%;

[0047] Purified water 22%;

[0048] white sugar 8%;

[0049] Stabilizer 0.3%;

[0050] Fragrance 0.02%,

[0051] The above raw materials are mixed and then fermented by 2% Lactobacillus casei.

[0052] The lactic acid bacteria beverage is prepared by the following method:

[0053] (1) Pulp treatment: washing and beating the fruit to make pulp;

[0054] (2) Milk treatment: take 50% fresh milk, add 0.3% stabilizer, filter with a filter, and then purify through a purifier to remove impurities in the milk;

[0055] (3) Standardization: 8% white granulated sugar is added to the treated milk to make the lactic acid bacteria tissue disperse evenly, the dispersing effect is good, even and fine, and there is no precipitation.

[0056] (4) Adding fruit pulp: adding 20% ​​fruit...

Embodiment 2

[0064] The present embodiment provides a kind of lactic acid bacteria beverage, and the raw material of this beverage is composed as follows by weight percentage:

[0065] fresh milk 55%;

[0066] pulp 15%;

[0067] Purified water 20%;

[0068] white sugar 10%;

[0069] Stabilizer 0.5%;

[0070] Fragrance 0.03%.

[0071] The present embodiment provides a kind of preparation method of lactic acid bacteria drink, and this method comprises the following steps:

[0072] (1) Pulp processing: washing and beating the raspberries to make pulp;

[0073] (2) Milk treatment: take 55% fresh milk, add 0.5% stabilizer, filter with a filter, and then purify through a purifier to remove impurities in the milk;

[0074] (3) Standardization: 10% white granulated sugar is added to the treated milk to make the lactic acid bacteria tissue disperse evenly, with good dispersion effect, even and delicate, and no precipitation.

[0075] (4) Adding fruit pulp: adding 15% fruit pulp to obtain a m...

Embodiment 3

[0082] The present embodiment provides a kind of lactic acid bacteria beverage, and this beverage is made up of the raw material of following percentage by weight:

[0083] fresh milk 53%;

[0084] pulp 18%;

[0085] Purified water 20%;

[0086] white sugar 9%;

[0087] Stabilizer 0.4%;

[0088] Fragrance 0.01%.

[0089] The present embodiment provides a kind of preparation method of lactic acid bacteria drink, and this method comprises the following steps:

[0090] (1) Pulp treatment: the fruit is washed, beaten and made into pulp;

[0091] (2) Milk treatment: take 53% fresh milk, add 0.4% stabilizer, filter with a filter, and then purify through a purifier to remove impurities in the milk;

[0092] (3) Standardization: 9% white granulated sugar is added to the treated milk to make the lactic acid bacteria tissue disperse evenly, with good dispersion effect, uniform and delicate, and no precipitation.

[0093] (4) Addition of fruit pulp: adding 18% wolfberry fruit pulp...

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Abstract

The invention relates to the technical field of preparation of lactic acid bacteria beverages, in particular to a lactic acid bacteria beverage and a preparation method thereof. The lactic acid bacteria beverage is prepared from the following raw materials of 50-55% of fresh milk, 15-20% of fruit pulp, 20-22% of pure water, 8-10% of white granulated sugar, 0.3-0.5% of a stabilizing agent and 0.01-0.03% of spices. The preparation method of the lactic acid bacteria beverage comprises the following steps of screening specific fermentation strains, making fruits into fruit pulp, performing filtration, impurity removal and standardization on milk, mixing the treated milk with the fruit pulp, and performing technologies of homogenizing, sterilizing, fermenting and the like. According to the lactic acid bacteria beverage disclosed by the invention, yak milk and Chinese wolfberry fruits, rubus corchorifolius, hippophae rhamnoides fruits and the like are in compatibility, so that a series of lactic acid bacteria beverages are developed, the added value of products is increased, the utilization rate of distinctive resources is increased, and the beverage has double nutrient value.

Description

technical field [0001] The invention relates to the technical field of lactic acid bacteria beverage preparation, in particular to a lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, lactic acid bacteria drinks have become an indispensable daily drink for people to pursue a safe and healthy life. Probiotics are living microorganisms that, when ingested in certain amounts, have an effect on the health of the host. As a kind of probiotics, Lactobacillus casei can survive in gastric juice for a long time due to its good acid resistance, which can regulate the balance of intestinal flora and promote the digestion and absorption of human body; anti-cancer research on probiotics shows that eating The bacteria of Lactobacillus casei or the yogurt or dairy products made from it can activate the activity of monospherical macrophages, enhance the systemic immune response, and thus play an a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13A23C3/03
CPCA23C3/03A23C9/13A23C9/1307A23C9/133
Inventor 白建军孙永录芦元存白岩刘凌江
Owner 青海雲牧牦牛生物乳业有限公司
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