Low-post-acid yoghourt beverage containing active lactic acid bacteria and preparation method of low-post-acid yoghourt beverage

A technology of active lactic acid bacteria and yogurt, applied in the direction of bacteria, lactobacillus, dairy products, etc. used in food preparation, can solve the problems of high sugar content and high acidity, reduce the addition amount, maintain stable pH and acidity, and increase production capacity Effect

Pending Publication Date: 2021-05-28
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned prior art and research defects, the purpose of the present invention is to propose a yogurt drink containing active lactic acid bacteria and low post-acidity

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Low-post-acid yoghourt beverage containing active lactic acid bacteria and preparation method of low-post-acid yoghourt beverage
  • Low-post-acid yoghourt beverage containing active lactic acid bacteria and preparation method of low-post-acid yoghourt beverage
  • Low-post-acid yoghourt beverage containing active lactic acid bacteria and preparation method of low-post-acid yoghourt beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] This embodiment provides a yogurt drink containing active lactic acid bacteria and low postacidity, based on the total weight of the yogurt drink being 1000g, the raw material formula of the yogurt drink is as follows:

[0056]

[0057] Wherein, the total weight of the fermented base is 1000g, and the formula of the fermented base is as follows:

[0058]

[0059] Wherein, the starter is composed of 0.08g of Lactobacillus bulgaricus, 0.1g of Streptococcus thermophilus and 0.02g of Lactobacillus rhamnosus.

[0060] This embodiment also provides a method for preparing the above-mentioned yoghurt drink containing active lactic acid bacteria and low post-acidity, comprising the following steps:

[0061] (1) Ingredients: According to the ratio, mix raw milk, white sugar A and polydextrose at 55°C for 30 minutes to mix them evenly to obtain a feed-liquid mixture;

[0062] (2) Degassing: Degas the material-liquid mixture obtained in step (1) in a degassing tank to reduce...

Embodiment 2

[0069] This embodiment provides a yogurt drink containing active lactic acid bacteria and low postacidity, based on the total weight of the yogurt drink being 1000g, the raw material formula of the yogurt drink is as follows:

[0070]

[0071] Wherein, the sweetener includes white granulated sugar B 20g and steviol glycoside 0.2g;

[0072] Based on the total weight of the fermented base material being 1000g, the formula of the fermented base material is as follows:

[0073]

[0074]

[0075] Wherein, the starter is composed of 0.3 g of Lactobacillus bulgaricus, 0.7 g of Streptococcus thermophilus and 0.1 g of Lactobacillus rhamnosus.

[0076] This embodiment also provides a method for preparing the above-mentioned yoghurt drink containing active lactic acid bacteria and low post-acidity, comprising the following steps:

[0077] (1) Ingredients: According to the ratio, mix and circulate raw milk, white sugar A and polydextrose at 60°C for 30 minutes to mix them evenly...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a low-post-acid yoghourt beverage containing active lactic acid bacteria and a preparation method of the low-post-acid yoghourt beverage. Based on the total weight of the yoghurt beverage, the yoghurt beverage comprises the following raw materials: 30-60 w/w% of a fermentation base material, 2-8 w/w% of a sweetening agent and 0.1-0.5 w/w% of a stabilizer, with the balance being water, wherein on the basis of the total weight of the fermentation base material, the fermentation base material comprises 90 w/w%-98 w/w% of raw milk, 1 w/w%-3 w/w% of white granulated sugar A, 1 w/w%-3 w/w% of dietary fibers, 0.1 w/w permillage-0.6 w/w permillage of a protein raw material and 0.2 w/w permillage-1 w/w permillage of a leavening agent, and the leavening agent comprises active lactic acid bacteria. The invention also provides a preparation method of the yoghourt beverage. The pH value and acidity of the yoghourt beverage provided by the invention are kept stable in the shelf life, and a sour-sweet ratio does not need to be adjusted by adding a large number of sweeteners.

Description

technical field [0001] The invention relates to the technical field of dairy processing. More specifically, it relates to a yogurt drink containing active lactic acid bacteria and low post-acidity and a preparation method thereof. Background technique [0002] Milk-containing beverages refer to products made from fresh milk or dairy products through fermentation or non-fermentation processing, and are divided into formulated milk-containing beverages and fermented milk-containing beverages. Among them, the fermented milk-containing beverage is made from milk or dairy products, and water is added to the emulsion obtained by cultivating and fermenting beneficial bacteria such as lactic acid bacteria, as well as white sugar and (or) sweetener, sour agent, fruit juice, tea, coffee, etc. , plant extracts, etc., such as lactic acid bacteria milk drinks. [0003] However, compared with yogurt, milk-containing beverages, especially fermented milk-containing beverages, have a thinn...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/123
CPCA23C9/1234A23C9/1238A23V2400/123A23V2400/113A23V2400/175A23V2400/249A23V2400/533A23V2400/531
Inventor 谷宝玉张丽媛杨梅杨小冲张海斌孙云峰
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap