Concentrated lactic acid bacteria beverage and preparation process thereof

Abstract

The invention discloses a concentrated lactic acid bacteria beverage which comprises the following components: white granulated sugar, glucose, whole milk powder, dried skim milk, condensed milk, lactic acid bacteria strains, sodium carboxymethyl cellulose, pectin, xanthan gum, gellan gum, oxidized hydroxypropyl starch, DL-malic acid, lactic acid, citric acid, sodium citrate, nisin, food essence and water. The preparation method comprises the following steps: (1) preparing fermentation liquor, (2) preparing sugar liquor, (3) preparing glue liquor, (4) mixing and adding auxiliary materials, (5) mixing acid, (6) fixing volume and blending flavor, (7) filling and sealing, and (8) performing secondary sterilization and packaging, so as to obtain the lactobacillus beverage. Therefore, the lactobacillus beverage has the characteristic of high protein concentration.

Description

technical field [0001] The invention relates to the technical field of beverage production, in particular to a concentrated lactic acid bacteria beverage and a preparation process thereof. Background technique [0002] Lactic acid bacteria beverage refers to milk or milk products as raw materials, which are made by adding water, sugar and (or) sweeteners, sour agents, fruit juice, tea, coffee, plant extracts, etc. Several concocted beverages are of great benefit to the body. According to whether it has been sterilized, it can be divided into sterilized (non-viable bacteria) type and non-sterilized (live bacteria) type. Lactic acid bacteria drinks can control the reproduction and survival of germs, improve and protect the human stomach and liver, reduce cholesterol in the body, and often drink lactic acid bacteria drinks can also prolong life, which is very suitable for people of all ages. [0003] Since the raw materials of existing lactic acid bacteria beverages account f...

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Problems solved by technology

[0003] Since the raw materials of existing lactic acid bacteria beverages account for the largest proportion of water, sugar and dairy raw materials, and the rest are additives, in order to ensure the concentration of protein in the process of traditional lactic acid bacteria beverage preparation, it is necessary to increase the amount of dairy raw materials , although a part of the protein is decomposed into water-soluble components after being hydrolyzed by lactic acid bacteria, but the unhydrolyzed protein is not compatible with water, so that when the lactic acid bacteria beverage is left standing, it will be deposited due to the mutual adsorption of proteins. It needs to be shaken to remix the mixture with the protein, but even then the concentration of protein in the lactic acid bacteria drink cannot be guaranteed to be consistent, which affects the taste when drinking, and the higher the protein content in the lactic acid bacteria drink, the more obvious the difference in taste

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