Brown lactic acid bacteria beverage base material and making technology thereof

A technology of lactic acid bacteria drink and production process, which is applied in the field of brown lactic acid bacteria drink base material and its production process, can solve the problems of high dilution of solid content and acidity, long production time, poor flavor and taste, etc., and achieve optimal browning reaction conditions and produce Fast, taste-guaranteed effect

Pending Publication Date: 2018-10-16
河北高湃网络科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the technical problems of the existing brown lactic acid bacteria drink dilution base material in the catering industry, such as long production time, solid content and acidity that cannot be diluted at high times, high cost, and poor flavor and taste, the present invention provides a brown lactic acid bacteria dri

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] Prepare materials according to the following mass parts: 40 parts skimmed milk powder, 20 parts glucose, 500 parts white sugar, 7 parts sodium carboxymethyl cellulose (thickener), 9 parts citric acid (acidity regulator), sodium citrate (acidity adjustment) Agent) 5 parts, potassium sorbate (preservative) 0.1 part, flavor 2.5 parts, sodium hydroxide 0.03 part, fermented probiotic strain 0.02 parts (this example is 0.01 part of Streptococcus thermophilus and 0.01 part of Lactobacillus bulgaricus) , And the remaining parts are water, totaling 1000 parts;

[0029] Maillard reaction: Dissolve milk powder in warm water at 45-55°C, control the mass ratio of skimmed milk powder to water to 1:5, stir well, add glucose and sodium hydroxide, stir for 30 minutes, heat up to 95°C for sterilization, And keep the temperature for 2.0h to obtain the browning raw milk; in this step, due to the appropriate amount of sodium hydroxide, the browning rate is increased, which...

Example Embodiment

[0040] Example 2

[0041] Prepare materials according to the following mass parts: 60 parts of skimmed milk powder, 5 parts of whole milk powder, 15 parts of glucose, 400 parts of white sugar, 4 parts of pectin (thickener), 8 parts of citric acid (acidity regulator), sodium citrate ( Acidity regulator) 3 parts, sodium hydroxide 0.05 parts, potassium sorbate (preservative) 0.1 parts, flavor 1.8 parts, fermented probiotic strain 0.06 parts (this example is 0.02 parts of Streptococcus thermophilus, 0.02 parts of Lactobacillus bulgaricus Parts, 0.01 part of Lactobacillus casei and 0.01 part of Lactobacillus paracasei), the rest is water, totaling 1000 parts.

[0042] Maillard reaction: dissolve milk powder in warm water at 45-55℃, control the quality of milk powder (total mass of skimmed milk powder and whole milk powder) to water mass ratio of 1:5, stir well, add glucose and sodium hydroxide, and stir for 40 minutes , Heat up to 93-96℃, sterilize, and keep warm for 1.8h to obtain...

Example Embodiment

[0049] Example 3

[0050] Prepare materials according to the following mass parts: 80 parts of skimmed milk powder, 5 parts of glucose, 400 parts of white sugar, 5 parts of pectin, 8 parts of citric acid (acidity regulator), 3 parts of sodium citrate (acidity regulator), sodium hydroxide 0.05 Parts, 0.1 part of potassium sorbate (preservative), 0.8 part of flavor, 0.04 part of fermented probiotic strain (the fermented probiotic strain used in this example is 0.01 part of Lactobacillus helveticus, 0.01 part of Lactobacillus casei, side cheese milk 0.01 part of bacillus and 0.01 part of Lactobacillus rhamnosus), the remaining parts are water, totaling 1000 parts;

[0051] Maillard reaction: Dissolve milk powder in warm water at 50±2 ℃, control the mass ratio of skimmed milk powder to water to be 1:6, stir evenly, add glucose and sodium hydroxide, stir for 30 minutes, heat up to 95 ℃, and sterilize. And keep it warm for 2.0h to obtain browning raw milk;

[0052] Fermentation: Pa...

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PUM

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Abstract

The invention provides a brown lactic acid bacteria beverage base material and a making technology thereof, and belongs to the technical field of lactic acid bacteria beverages. The brown lactic acidbacteria beverage base material is characterized by being made from the following raw materials in parts by weight: 40-80 parts of milk powder, 0.03-0.1 part of sodium hydroxide, 0-20 parts of glucose, 3-9 parts of a thickening agent, 400-650 parts of white granulated sugar, 8-25 parts of an acidity adjusting agent, 0-100 parts of a flavor regulator, 0-3 parts of a preservative, 0-5 parts of essence, 0.01-0.3 part of fermentation probiotic strains, and the balance of water, wherein all the parts by weight of the components is 1000. The brown lactic acid bacteria beverage base material has thebeneficial effects that the sodium hydroxide is added to the making technology of the brown lactic acid bacteria beverage base material, so that the production efficiency is greatly improved; artificial pigment does not need to be added, so that the product namely the brown lactic acid bacteria beverage base material is green and healthy; and the product has the characteristics of being high in acid taste and high in sweet taste, the mouth feel is diluted by a high time, the flavor is good, the brown lactic acid bacteria beverage base material is suitable for catering enterprise terminals to use, product output is quick, and increase of the sales volume is facilitated.

Description

technical field [0001] The invention relates to the technical field of lactic acid bacteria drinks, in particular to a brown lactic acid bacteria drink base material and a production process thereof. Background technique [0002] Lactic acid bacteria drink is made from milk or dairy products as the main raw material, which is fermented by lactic acid bacteria to obtain an emulsion, and then added with water, white sugar, sour agent, and one or more of fruit juice, tea, coffee, plant extracts, etc. into drinks. Lactic acid bacteria beverages are favored by consumers for their unique flavor brought by fermentation and the effect of improving the body's immune function, and have become a new growth point in the market beverage products in recent years. Studies have shown that lactic acid bacteria and their metabolites contained in lactic acid bacteria drinks can effectively prevent lactose intolerance, lower cholesterol, regulate intestinal dysfunction, maintain intestinal flo...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1322
Inventor 王斌
Owner 河北高湃网络科技有限公司
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