Brown lactic acid bacteria beverage and preparation method thereof

A lactic acid bacteria beverage, brown technology, applied in the direction of Lactobacillus, dairy products, bacteria used in food preparation, etc., can solve the problems of health concept that does not conform to sugar reduction and high sugar content, and achieves benefits that are beneficial to human health and fat content. The effect of falling and not easy to deteriorate

Pending Publication Date: 2020-06-19
GUANGDONG YANTANG DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Brown lactic acid bacteria beverage and preparation method thereof
  • Brown lactic acid bacteria beverage and preparation method thereof
  • Brown lactic acid bacteria beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0064] Example 1-4

[0065] A brown lactic acid bacteria beverage, including the following components:

[0066] Milk powder, lactase, stabilizer, functional sweetener, Lactobacillus paracasei, water;

[0067] In Examples 1-4, skimmed milk powder is used as the milk powder, and in other embodiments, whole milk powder, semi-fat milk powder, etc. can also be used;

[0068] In Examples 1-4, pectin was used as the stabilizer. In other examples, modified starch E1442, modified starch E1414, and the like could also be used.

[0069] In Examples 1-4, crystalline fructose and sucralose are used as functional sweeteners. In other implementations, crystalline fructose or sucralose may be used alone, or high fructose syrup, aspartame, and licorice may be used. A combination of sodium cyclamate, Luo Han Guo Jing, etc.

[0070] Reference figure 1 , Is the preparation method of the brown lactic acid bacteria beverage of Examples 1-4, which specifically includes the following steps:

[0071] Step (1) pr...

Example Embodiment

[0085] Example 5

[0086] Compared with Example 4, the only difference is:

[0087] Step (11): Cool the emulsion to 36°C;

[0088] Step (12): After stopping the stirring, keep the temperature at 36°C for 3 hours to obtain the enzymatic hydrolysis emulsion;

[0089] Step (13): heating the enzymatically hydrolyzed emulsion to 90°C for 4 hours to obtain a browning emulsion;

[0090] Step (14): Cool the browning emulsion to 35°C, and then inoculate Lactobacillus paracasei and keep it for 80 hours to obtain fermented milk;

[0091] Step (22): heating the sugar water to 90°C for 360s;

[0092] Step (4): Cool the brown lactic acid bacteria beverage to 2°C, fill it, and keep it in a cold storage at 2°C;

Example Embodiment

[0093] Example 6

[0094] Compared with Example 4, the only difference is:

[0095] Step (11): Cool the emulsion to 42°C;

[0096] Step (12): After stopping the stirring, keep at 42°C for 2 hours to obtain the enzymatic hydrolysis emulsion;

[0097] Step (13): heating the enzymatically hydrolyzed emulsion to 98°C and keeping it for 3 hours to obtain a browning emulsion;

[0098] Step (14): Cool the browning emulsion to 40°C, and then inoculate Lactobacillus paracasei and keep it warm for 70 hours to obtain fermented milk;

[0099] Step (22): Raise the sugar water to 98°C for 240s;

[0100] Step (4): Cool the brown lactic acid bacteria beverage to 6°C, fill it, and keep it in a cold storage at 6°C;

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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. ...

Claims

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Application Information

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IPC IPC(8): A23C9/127
CPCA23C9/1275A23V2400/165
Inventor 樊文博刘婕彭小霞刘丹吴岳指黄娟余保宁冯立科
Owner GUANGDONG YANTANG DAIRY
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