Brown lactic acid bacteria beverage and preparation method thereof

Abstract

The invention relates to the field of dairy products, in particular to a brown lactic acid bacteria beverage. The brown lactic acid bacteria beverage disclosed by the invention comprises the followingcomponents in percentage by mass of 5%-10% of dried milk, 0.01%-0.06% of lactase, 0.1%-0.5% of a stabilizing agent, 1.01%-2.1% of a functional sweetening agent, 0.001-0.1% of lactobacillus paracaseiand the balance water, wherein the total percentage by mass is 100%. The invention also comprises a preparation method of the brown lactic acid bacteria beverage. The preparation method comprises thesteps of (1) preparing fermented milk; (2) preparing syrup; (3) uniformly mixing the fermented milk prepared in the step (1) with the syrup prepared in the step (2) to obtain the brown lactic acid bacteria beverage; and (4) cooling the brown lactic acid bacteria beverage to 2-6 DEG C, performing filling, and performing preservation in a freezer of 2-6 DEG C. The step (1) and the step (2) can be performed at the same time, and can also be performed in any sequence. The brown lactic acid bacteria beverage disclosed by the invention has the effects of being low in sugar content, low in calorie, and healthy.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a brown lactic acid bacteria beverage. Background technique [0002] At present, the concept of sugar reduction is rising very fast. From an international point of view, sugar-reducing products are constantly emerging in the market. Many data consulting companies such as Nielsen and Mintel believe that sugar reduction is one of the global food trends in recent years. First, at the same time, the market of lactic acid bacteria beverages with a refreshing taste is also on the rise, so there is bound to be a broad world for organically combining the concept of sugar reduction with the concept of lactic acid bacteria beverages. [0003] Existing lactic acid bacteria drinks refer to milk or dairy products as raw materials, adding water, and white sugar and (or) sweeteners, sour agents, fruit juices, tea, coffee, plant extracts, etc. A beverage made from one or more beverages. ...

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned prior art solutions have the following defects: because the existing brown lactic acid bacteria drinks on the market require the step of Maillard reaction between reducing sugars, proteins and amino acids, even brown lactic acid bacteria drinks marked with low sugar need to add white sugar , glucose and other high-calorie sugars for browning, resulting in most of the existing brown lactic acid bacteria beverages on the market with high sugar content, which does not meet the health concept of sugar reduction. Therefore, there is still room for improvement

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