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

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...

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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 and its preparation method, which is used to solve the problems of high sugar content and partial acidity at the end of the shelf life of current fermented milk-containing beverages. high problem

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