Refreshing-type brown lactobacillus flavored beverage and preparation method thereof

Abstract

The invention discloses a refreshing-type brown lactobacillus flavored beverage. The brown lactobacillus flavored beverage is prepared from the following raw materials in percentage by weight: 2-10% of white granulated sugar, 2-10% of high fructose corn syrup, 1-10% of a browning base material, 0.1-1% of a fermentation base material, 0.2-1% of soluble soybean polysaccharide, 0.1-0.3% of citric acid, 0.1-0.3% of lactic acid, 0.02-0.2% of sodium citrate, 0.02-0.2% of essence and the balance of water. The browning base material is obtained by browning 1-6% of skimmed milk powder, 1-5% of whey protein concentrate powder, 1-10% of white granulated sugar and the balance of water through a Maillard reaction, and the fermentation base material is obtained by inoculating streptococcus thermophilusand lactobacillus bulgaricus on the basis of the browning base material for fermentation. One part of a browning stock solution is prepared into the browning base material, the other part of the browning stock solution is prepared into the fermentation base material, the browning base material and the fermentation base material are matched for use, extra pigments are not needed, the brown color ofthe product can be guaranteed, the stability can also be guaranteed, soluble soybean polysaccharide is added to protect protein, product viscosity is not increased, and therefore the effects of settling and refreshing taste are achieved.

Description

Technical field [0001] The invention relates to the technical field of dairy products, in particular to a refreshing brown lactic acid bacteria flavored beverage and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the development of the dairy beverage industry, consumers have higher and higher requirements for dairy beverages, and they are increasingly inclined to refreshing, healthy and delicious products. Dairy beverages containing dairy products have always been consumed Favorite. After dairy products are fermented by lactic acid bacteria, lactose is decomposed, and proteins are broken down into smaller peptides and amino acids, which are beneficial to human absorption. The organic acids and other substances produced by lactic acid bacteria and fermentation of lactic acid bacteria can be effectively inhibited after entering the human intestine The harmful bacteria in the human intestine can adjust the intestina...

AI Technical Summary

Problems solved by technology

During the browning process, some proteins will be denatured by heat, resulting in precipitation in the later product. During the fermentation process, the protein in milk, especially casein, will also cause protein denaturation and precipitation after fermentation, especially after the product is sterilized and heated in the later stage. , which seriously affects the appearance and taste of the product, while high-viscosity thickeners such as sodium carboxymethyl cellulose, xanthan gum, and agar are often used in the market to increase the viscosity of the product so as to achieve the purpose of reducing precipitation, which will lead to poor taste of the product Refreshing, impact flavor release

[0004] However, there is no low-protein refreshing brown lactic acid bacteria flavor product on the market for the time being. The reason is that all the browning liquid is used for fermentation to form a brown fermentation liquid, which is diluted during preparation and has poor stability. If you reduce the use of brown The fermented liquid will lead to a lighter color of the product, and the color can only be adjusted by artificially adding pigments. Therefore, it is necessary to develop a refreshing brown lactic acid bacteria flavored drink without adding pigments