Brown lactic acid bacteria beverage base material and making technology thereof

Abstract

The invention provides a brown lactic acid bacteria beverage base material and a making technology thereof, and belongs to the technical field of lactic acid bacteria beverages. The brown lactic acidbacteria beverage base material is characterized by being made from the following raw materials in parts by weight: 40-80 parts of milk powder, 0.03-0.1 part of sodium hydroxide, 0-20 parts of glucose, 3-9 parts of a thickening agent, 400-650 parts of white granulated sugar, 8-25 parts of an acidity adjusting agent, 0-100 parts of a flavor regulator, 0-3 parts of a preservative, 0-5 parts of essence, 0.01-0.3 part of fermentation probiotic strains, and the balance of water, wherein all the parts by weight of the components is 1000. The brown lactic acid bacteria beverage base material has thebeneficial effects that the sodium hydroxide is added to the making technology of the brown lactic acid bacteria beverage base material, so that the production efficiency is greatly improved; artificial pigment does not need to be added, so that the product namely the brown lactic acid bacteria beverage base material is green and healthy; and the product has the characteristics of being high in acid taste and high in sweet taste, the mouth feel is diluted by a high time, the flavor is good, the brown lactic acid bacteria beverage base material is suitable for catering enterprise terminals to use, product output is quick, and increase of the sales volume is facilitated.

Description

technical field

[0001] The invention relates to the technical field of lactic acid bacteria drinks, in particular to a brown lactic acid bacteria drink base material and a production process thereof. Background technique

[0002] Lactic acid bacteria drink is made from milk or dairy products as the main raw material, which is fermented by lactic acid bacteria to obtain an emulsion, and then added with water, white sugar, sour agent, and one or more of fruit juice, tea, coffee, plant extracts, etc. into drinks. Lactic acid bacteria beverages are favored by consumers for their unique flavor brought by fermentation and the effect of improving the body's immune function, and have become a new growth point in the market beverage products in recent years. Studies have shown that lactic acid bacteria and their metabolites contained in lactic acid bacteria drinks can effectively prevent lactose intolerance, lower cholesterol, regulate intestinal dysfunction, maintain intestinal flo...

Examples

Embodiment 1

[0028] Prepare materials according to the following mass parts: 40 parts of skimmed milk powder, 20 parts of glucose, 500 parts of white sugar, 7 parts of sodium carboxymethylcellulose (thickener), 9 parts of citric acid (acidity regulator), sodium citrate (acidity regulator) agent), 0.1 part of potassium sorbate (preservative), 2.5 parts of essence, 0.03 part of sodium hydroxide, 0.02 part of fermented probiotic strains (0.01 part of Streptococcus thermophilus and 0.01 part of Lactobacillus bulgaricus in this example) , and the remaining parts are water, a total of 1000 parts;

[0029] Maillard reaction: Dissolve milk powder in warm water at 45-55°C, control the mass ratio of skimmed milk powder to water to 1:5, add glucose and sodium hydroxide after stirring evenly, stir for 30 minutes, heat up to 95°C, and carry out sterilization treatment. And keep it warm for 2.0 hours to obtain browning raw milk; in this step, due to the addition of an appropriate amount of sodium hy...

Embodiment 2

[0041] Prepare materials according to the following mass parts: 60 parts of skimmed milk powder, 5 parts of whole milk powder, 15 parts of glucose, 400 parts of white sugar, 4 parts of pectin (thickener), 8 parts of citric acid (acidity regulator), sodium citrate ( Acidity regulator) 3 parts, sodium hydroxide 0.05 part, potassium sorbate (preservative) 0.1 part, essence 1.8 parts, fermented probiotic strain 0.06 part (this example is Streptococcus thermophilus 0.02 part, Lactobacillus bulgaricus 0.02 part part, 0.01 part of Lactobacillus casei and 0.01 part of Lactobacillus paracasei), and the rest is water, a total of 1000 parts.

[0042] Maillard reaction: Dissolve milk powder in warm water at 45-55°C, control the ratio of milk powder quality (the total mass of skimmed milk powder and whole milk powder) to water mass at 1:5, stir well, add glucose and sodium hydroxide, and stir for 40 minutes , heated up to 93-96°C, sterilized, and kept warm for 1.8 hours to obtain bro...

Embodiment 3

[0050] Prepare materials according to the following mass parts: 80 parts of skimmed milk powder, 5 parts of glucose, 400 parts of white sugar, 5 parts of pectin, 8 parts of citric acid (acidity regulator), 3 parts of sodium citrate (acidity regulator), 0.05 parts of sodium hydroxide 0.1 part of potassium sorbate (preservative), 0.8 part of essence, 0.04 part of fermented probiotic strain (the fermented probiotic strain used in this example is 0.01 part of Lactobacillus helveticus, 0.01 part of Lactobacillus casei, 0.01 part of Lactobacillus casei, and Bacillus 0.01 part and Lactobacillus rhamnosus 0.01 part), the remaining parts are water, a total of 1000 parts;

[0051] Maillard reaction: Dissolve milk powder in warm water at 50±2°C, control the mass ratio of skimmed milk powder to water to 1:6, add glucose and sodium hydroxide after stirring evenly, stir for 30 minutes, heat up to 95°C, and carry out sterilization treatment. And keep warm for 2.0 hours to obtain browni...

technical field

[0001] The invention relates to the technical field of lactic acid bacteria drinks, in particular to a brown lactic acid bacteria drink base material and a production process thereof. Background technique

[0002] Lactic acid bacteria drink is made from milk or dairy products as the main raw material, which is fermented by lactic acid bacteria to obtain an emulsion, and then added with water, white sugar, sour agent, and one or more of fruit juice, tea, coffee, plant extracts, etc. into drinks. Lactic acid bacteria beverages are favored by consumers for their unique flavor brought by fermentation and the effect of improving the body's immune function, and have become a new growth point in the market beverage products in recent years. Studies have shown that lactic acid bacteria and their metabolites contained in lactic acid bacteria drinks can effectively prevent lactose intolerance, lower cholesterol, regulate intestinal dysfunction, maintain intestinal flo...

Examples

Embodiment 1

[0028] Prepare materials according to the following mass parts: 40 parts of skimmed milk powder, 20 parts of glucose, 500 parts of white sugar, 7 parts of sodium carboxymethylcellulose (thickener), 9 parts of citric acid (acidity regulator), sodium citrate (acidity regulator) agent), 0.1 part of potassium sorbate (preservative), 2.5 parts of essence, 0.03 part of sodium hydroxide, 0.02 part of fermented probiotic strains (0.01 part of Streptococcus thermophilus and 0.01 part of Lactobacillus bulgaricus in this example) , and the remaining parts are water, a total of 1000 parts;

[0029] Maillard reaction: Dissolve milk powder in warm water at 45-55°C, control the mass ratio of skimmed milk powder to water to 1:5, add glucose and sodium hydroxide after stirring evenly, stir for 30 minutes, heat up to 95°C, and carry out sterilization treatment. And keep it warm for 2.0 hours to obtain browning raw milk; in this step, due to the addition of an appropriate amount of sodium hy...

Embodiment 2

[0041] Prepare materials according to the following mass parts: 60 parts of skimmed milk powder, 5 parts of whole milk powder, 15 parts of glucose, 400 parts of white sugar, 4 parts of pectin (thickener), 8 parts of citric acid (acidity regulator), sodium citrate ( Acidity regulator) 3 parts, sodium hydroxide 0.05 part, potassium sorbate (preservative) 0.1 part, essence 1.8 parts, fermented probiotic strain 0.06 part (this example is Streptococcus thermophilus 0.02 part, Lactobacillus bulgaricus 0.02 part part, 0.01 part of Lactobacillus casei and 0.01 part of Lactobacillus paracasei), and the rest is water, a total of 1000 parts.

[0042] Maillard reaction: Dissolve milk powder in warm water at 45-55°C, control the ratio of milk powder quality (the total mass of skimmed milk powder and whole milk powder) to water mass at 1:5, stir well, add glucose and sodium hydroxide, and stir for 40 minutes , heated up to 93-96°C, sterilized, and kept warm for 1.8 hours to obtain bro...

Embodiment 3

[0050] Prepare materials according to the following mass parts: 80 parts of skimmed milk powder, 5 parts of glucose, 400 parts of white sugar, 5 parts of pectin, 8 parts of citric acid (acidity regulator), 3 parts of sodium citrate (acidity regulator), 0.05 parts of sodium hydroxide 0.1 part of potassium sorbate (preservative), 0.8 part of essence, 0.04 part of fermented probiotic strain (the fermented probiotic strain used in this example is 0.01 part of Lactobacillus helveticus, 0.01 part of Lactobacillus casei, 0.01 part of Lactobacillus casei, and Bacillus 0.01 part and Lactobacillus rhamnosus 0.01 part), the remaining parts are water, a total of 1000 parts;

[0051] Maillard reaction: Dissolve milk powder in warm water at 50±2°C, control the mass ratio of skimmed milk powder to water to 1:6, add glucose and sodium hydroxide after stirring evenly, stir for 30 minutes, heat up to 95°C, and carry out sterilization treatment. And keep warm for 2.0 hours to obtain browni...