Functional lactic acid bacteria beverage and preparation method thereof

A lactic acid bacteria beverage, functional technology, applied in the field of beverage processing

Inactive Publication Date: 2020-05-19
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no lactic acid bacteria beverage with skin care function in the domestic market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] Embodiment 1, functional lactic acid bacteria beverage and preparation method thereof

[0087] 1. Raw material formula (measured in 1000g)

[0088] Fermented milk: 300g

[0089] White sugar: 90g

[0090] Crystalline fructose: 20g

[0091] Astaxanthin (5%): 0.24g

[0092] Collagen powder: 3.2g

[0093] Concentrated blueberry juice: 8g

[0094] Monoglyceride: 1g

[0095] Sucrose ester: 0.4g

[0096] Carrageenan: 0.2

[0097] Pectin: 0.25g

[0098] Soy polysaccharide: 4g

[0099] Sodium citrate: 0.5g

[0100] Edible essence: 0.8g

[0101] Purified water up to: 1000g

[0102] Fermented milk formula (in 1000g) in the present embodiment

[0103] Skimmed milk powder: 125g, glucose: 20g, Lactobacillus paracasei: 0.02g, the balance of pure water.

[0104] Two, make the functional lactic acid bacteria drink in the present embodiment according to the following method

[0105] 1. Production of brown milk base

[0106] (1) Add ingredient RO water into the ingredient ...

Embodiment 2

[0120] Embodiment 2, functional lactic acid bacteria beverage and preparation method thereof

[0121] 1. Raw material formula (measured in 1000g)

[0122] Fermented milk: 300g

[0123] White sugar: 90g

[0124] Crystalline fructose: 20g

[0125] Astaxanthin (5%): 0.16g

[0126] Collagen powder: 2.5g

[0127] Concentrated blueberry juice: 8g

[0128] Monoglycerides: 2g

[0129] Sucrose ester: 0.9g

[0130] Carrageenan: 0.35g

[0131] Pectin: 0.3g

[0132] Soy polysaccharide: 6g

[0133] Sodium citrate: 0.5g

[0134] Edible essence: 0.8g

[0135] Purified water up to: 1000g

[0136] Fermented milk formula (in 1000g) in the present embodiment

[0137] Skimmed milk powder: 125g, glucose: 20g, Lactobacillus paracasei: 0.02g, the balance of pure water.

[0138] Two, the method for preparing functional lactic acid bacteria beverage with reference to embodiment 1.

[0139] The functional lactic acid bacteria beverage prepared in Example 2 has a uniform color, a protein ...

Embodiment 3

[0140] Embodiment 3, functional lactic acid bacteria beverage and preparation method thereof

[0141] 1. Raw material formula (measured in 1000g)

[0142] Fermented milk: 300g

[0143]White sugar: 90g

[0144] Crystalline fructose: 20g

[0145] Astaxanthin (5%): 0.32g

[0146] Collagen powder: 4.0g

[0147] Concentrated blueberry juice: 10g

[0148] Monoglycerides: 3g

[0149] Sucrose ester: 1.5g

[0150] Carrageenan: 0.3g

[0151] Pectin: 0.3g

[0152] Soy polysaccharide: 5g

[0153] Sodium citrate: 0.5g

[0154] Edible essence: 0.8g

[0155] Purified water up to: 1000g

[0156] Fermented milk formula (in 1000g) in the present embodiment

[0157] Skimmed milk powder: 125g, glucose: 20g, Lactobacillus paracasei: 0.02g, the balance of pure water.

[0158] Two, the method for preparing functional lactic acid bacteria beverage with reference to embodiment 1.

[0159] The functional lactic acid bacteria beverage prepared in Example 3 has a uniform color, a protein c...

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PUM

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Abstract

The invention relates to the field of beverage processing, and in particular relates to a functional lactic acid bacteria beverage and a preparation method thereof. The functional lactic acid bacteriabeverage contains astaxanthin and collagen, and has a sweet, sour, and refreshing taste, a unique flavor of a lactic acid bacteria beverage, a uniform and consistent system during the shelf life, andbetter stability, can keep the number of viable bacteria at 10<8> CFU/mL or above during the shelf life, and can play the functions of maintaining beauty, keeping young, resisting aging and regulating gastrointestinal flora.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a functional lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] Astaxanthin, also known as astaxanthin and lobster shell pigment, is a carotenoid and the highest-grade product of carotenoid synthesis. It is dark pink in color and has a chemical structure similar to β-carotene. Natural astaxanthin (natural astaxanthin) is one of the strongest natural antioxidants in the world, which can effectively remove oxygen free radicals in cells, enhance cell regeneration, maintain body balance and reduce the accumulation of aging cells, from the inside out Externally protect the health of cells and DNA, thereby protecting skin health, promoting hair growth, anti-aging, relieving exercise fatigue, and enhancing vitality. Since 2008, a large number of studies at home and abroad have confirmed that astaxanthin has strong antioxidant activity, and h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23C9/1315
Inventor 刘斌马国文张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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