A2 milk source brown active lactobacillus beverage and preparation method thereof

Abstract

The invention belongs to the technical field of dairy products, and particularly relates to a brown active lactobacillus beverage of an A2 milk source and a preparation method of the brown active lactobacillus beverage. The lactic acid bacteria beverage is prepared from the following raw materials: A2 skim milk powder, reducing sugar, a stabilizer and a water medium, wherein the stabilizer comprises soluble soybean polysaccharide and pectin. The lactic acid bacteria beverage has unique scorch aroma and good flavor; the stability is good, and the protein is not layered and does not separate water; and the A2 protein content is high, and the viable count is large.

Description

Technical Field

[0001] The invention belongs to the technical field of dairy products, and particularly relates to a brown active lactic acid bacteria beverage of A2 milk source and a preparation method thereof. Background Art

[0002] A2 protein is a type of protein that is considered to be more easily absorbed by the human body, and A2 dairy products, which are the source of A2 protein, mainly include room temperature white milk, low temperature pasteurized milk and milk powder. As consumers' health awareness grows, lactic acid bacteria beverage products with good flavor, high nutrition and rich in live bacteria are gradually favored by consumers.

[0003] As a unique flavor among active lactic acid bacteria beverages, brown active lactic acid bacteria beverages have gradually entered the field of vision of consumers due to their unique caramel flavor. The current brown active lactic acid bacteria beverages have low A2 protein content and are prone to unstable conditions such as water separation and protein precipitation at the end of the shelf life, which has certain limitations.

[0004] Therefore, it is meaningful to develop a brown active lactic acid bacteria beverage with good stability and high A2 protein content. Summary of the invention

[0005] The present invention develops a brown active lactic acid bacteria beverage. The brown active lactic acid bacteria beverage is prepared by using A2 skimmed milk powder as milk powder and using soluble soybean polysaccharides and pectin as stabilizers. The brown active lactic acid bacteria beverage can solve the stability problems of low A2 protein content, easy stratification and water precipitation in existing brown active lactic acid bacteria beverages.

[0006] On one hand, the present invention provides a brown active lactic acid bacteria beverage, the preparation raw materials of which include A2 skimmed milk powder, reducing sugar, a stabilizer and an aqueous medium; wherein the stabilizer includes soluble soybean polysaccharide and pectin.

[0007] Preferably, the above-mentioned raw materials meet one or more of the following conditions: (a) reducing sugars include glucose and / or xylose; (b) in the stabilizer, the weight ratio of soluble soybean polysaccharides to pectin is 2.5:(1-3); (c) the raw materials also include flavoring agents.

[0008] Preferably, in the above-mentioned raw materials, the weight proportion of xylose in reducing sugars is ≥35%.

[0009] Preferably, every 1000 parts of the raw materials mentioned above include, by weight, 25-35 parts of A2 skimmed milk powder, 5-10 parts of reducing sugar, 3.5-5.5 parts of stabilizer and the balance of water.

[0010] Preferably, in every 1000 parts of the above-mentioned raw materials, the weight portion of xylose is 3 parts to 4 parts; and / or the weight portion of pectin is 1.8 parts to 2.2 parts.

[0011] More preferably, in every 1000 parts of the above-mentioned raw materials, the weight portion of xylose is 3.5 parts; and / or the weight portion of pectin is 2 parts.

[0012] More preferably, every 1000 parts of the raw materials include 130-140 parts of flavoring agent, 35 parts of A2 skimmed milk powder, 9 parts of reducing sugar, 4.5 parts of stabilizer and the balance of water.

[0013] In another aspect, the present invention provides a method for preparing the brown active lactic acid bacteria beverage of the present invention, comprising: (1) mixing A2 skimmed milk powder and reducing sugar, and heating the mixture to obtain a mixed solution 1; (2) inoculating a fermentation agent after the mixed solution is cooled, and fermenting to obtain a mixed solution 2; (3) mixing the mixed solution 2 and a stabilizer, and cooling to obtain a mixed solution 3; (4) mixing the mixed solution 3 with the mixed solution 2, and homogenizing to obtain a brown active lactic acid bacteria beverage.

[0014] Preferably, the above preparation method satisfies one or more of the following conditions: (a) the heating reaction temperature is 90°C-95°C; (b) the heating reaction time is ≥40 min.

[0015] More preferably, in the above preparation method, the heating reaction time is 40 min-50 min.

[0016] The beneficial effects of the present invention include at least:

[0017] (1) The brown active lactic acid bacteria beverage provided by the present invention has a unique banana aroma and good flavor; it has good stability, the protein does not stratify, and does not precipitate water; the A2 protein content can reach 0.55g / 100g (lactic acid bacteria beverage).

[0018] (2) The brown active lactic acid bacteria beverage provided by the present invention has a high number of live bacteria and a long survival time; for example, at 4°C, the number of live bacteria can reach up to 3.6*10 8 cfu / g, at 10℃, the number of viable bacteria after 21 days can reach up to 2.4*10 8 cfu / g, at 15°C, the number of viable bacteria after 21 days can reach up to 2.5*10 8 cfu / g. DETAILED DESCRIPTION

[0019] The examples are provided to better illustrate the present invention, but the present invention is not limited to the examples. Therefore, those skilled in the art may make non-essential improvements and adjustments to the implementation scheme according to the above invention content, which still fall within the protection scope of the present invention.

[0020] The terms used herein are only used to describe specific embodiments and are not intended to limit the present disclosure. Unless the context has a significantly different meaning, expressions in the singular include expressions in the plural. As used herein, it should be understood that terms such as "include", "have", "include" are intended to indicate the presence of features, numbers, operations, materials, or combinations. The terms of the present invention are disclosed in the specification, and are not intended to exclude the possibility that one or more other features, numbers, operations, materials, or combinations thereof may exist or may be added. As used herein, " / " may be interpreted as "and" or "or", depending on the circumstances.

[0021] The embodiment of the present invention provides a brown active lactic acid bacteria beverage, the preparation raw materials of which include A2 skimmed milk powder, reducing sugar, a stabilizer and an aqueous medium; wherein the stabilizer includes soluble soybean polysaccharide and pectin.

[0022] It should be noted that the use of A2 skimmed milk powder as a raw material in the present invention can increase the A2 protein content in the brown active lactic acid bacteria beverage; and the selection of A2 skimmed milk powder is better than A2 whole milk powder. A2 whole milk powder will produce serious fat floating during the browning process to form a fat layer film, which affects the subsequent homogenization, combined with the product sensory, stability and A2 protein content. In addition, in the present invention, it is found that single soluble soybean polysaccharides and pectin cannot solve the stability problem in the present invention, while the synergistic effect of soluble soybean polysaccharides and pectin can solve the stability problem of the system in the present invention. It should also be noted that the brown active lactic acid bacteria beverage in the present invention is best stored at low temperatures because it is a live bacterium.

[0023] In some specific examples, the above-mentioned raw materials meet one or more of the following conditions:

[0024] (a) reducing sugars include glucose and / or xylose; specifically, the reducing sugars in the present invention may be glucose and / or xylose, preferably xylose. If all of them are glucose, the browning time is too long, and the browning time can be shortened by adding xylose;

[0025] (b) In the stabilizer, the weight ratio of soluble soybean polysaccharide to pectin is 2.5:(1-3), such as 2.5:1, 2.5:1.5:, 2.5:2, 2.5:2.5 or 2.5:2.8; specifically, the weight ratio of soluble soybean polysaccharide to pectin has a certain influence on the stability of the system. In the present invention, the weight ratio of soluble soybean polysaccharide to pectin is preferably 2.5:(1-3). Under this ratio, the prepared brown active lactic acid bacteria beverage has better stability;

[0026] (c) the raw materials for preparation further include a flavoring agent; specifically, the raw materials for preparation in the present invention may further include a flavoring agent, which can be adjusted according to the tastes of different consumers. The flavoring agent is generally selected from white sugar, which is healthy and green and can neutralize the sour taste of lactic acid;

[0027] In some specific examples, in the above-mentioned raw materials, the weight proportion of xylose in reducing sugars is ≥35%.

[0028] It should be noted that, in the above-mentioned raw materials, the weight proportion of xylose in reducing sugars can be ≥35%, such as 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95% or 100%, etc.

[0029] In some specific examples, every 1000 parts of the above-mentioned raw materials include, by weight, 25-35 parts of A2 skimmed milk powder, 5-10 parts of reducing sugar, 3.5-5.5 parts of stabilizer and the balance of water.

[0030] It should be noted that the brown active lactic acid bacteria beverage of the present invention comprises, by weight, 25-35 parts of A2 skimmed milk powder, 5-10 parts of reducing sugar, 3.5-5.5 parts of stabilizer and the balance of water; for example, it comprises 30-33 parts of A2 skimmed milk powder, 6-8 parts of reducing sugar, 4-5 parts of stabilizer and the balance of water; for another example, it comprises 30-32 parts of A2 skimmed milk powder, 6.5-8.5 parts of reducing sugar, 4.5-5 parts of stabilizer and the balance of water, etc.;

[0031] In some specific examples, in every 1000 parts of the above-mentioned preparation raw materials, the weight parts of xylose are 3 parts to 4 parts; and / or the weight parts of pectin are 1.8 parts to 2.2 parts.

[0032] It should be noted that in the above-mentioned brown active lactic acid bacteria beverage, for every 1000 parts of preparation raw materials, the weight portion of xylose is 3-4 parts, such as 3.2 parts, 3.5 parts, 3.7 parts or 3.9 parts, etc.; and / or the weight portion of pectin is 1.8-2.2 parts, such as 1.9 parts, 2 parts or 2.1 parts, etc.

[0033] In some specific examples, in every 1000 parts of the above-mentioned raw materials, the weight portion of xylose is 3.5 parts; and / or the weight portion of pectin is 2 parts.

[0034] It should be noted that in the present invention, the preferred weight portion of xylose is 3.5 parts (the weight portion of glucose is 5.5 parts); at this ratio, the browning color is moderate; and / or the weight portion of pectin is 2 parts (the weight portion of soluble soybean polysaccharide is 2.5 parts), and the stability at this ratio is better.

[0035] In some specific examples, every 1000 parts of the above-mentioned raw materials include 130 parts to 140 parts of flavoring agent, 35 parts of A2 skimmed milk powder, 9 parts of reducing sugar, 4.5 parts of stabilizer and the balance of water.

[0036] It should be noted that the brown active lactic acid bacteria beverage prepared from the above-mentioned raw materials has a smooth taste, good stability, a large number of live bacteria, and a long survival time of the live bacteria.

[0037] The embodiment of the present invention also provides a method for preparing the brown active lactic acid bacteria beverage of the present invention, comprising: (1) mixing A2 skimmed milk powder and reducing sugar, heating and reacting to obtain a mixed solution 1; (2) inoculating a fermentation agent after the mixed solution is cooled, and fermenting to obtain a mixed solution 2; (3) mixing the mixed solution 2 and a stabilizer, and cooling to obtain a mixed solution 3; (4) mixing the mixed solution 3 with the mixed solution 2, and homogenizing to obtain a brown active lactic acid bacteria beverage.

[0038] It should be noted that, if the brown active lactic acid bacteria beverage of the present invention requires a flavoring agent to adjust the taste, the flavoring agent can be mixed with the A2 skimmed milk powder and the reducing sugar in step (1) and then fermented; or it can be mixed with the mixed solution 2 and the stabilizer in step (3).

[0039] In some specific examples, the preparation method meets one or more of the following conditions: (a) the heating reaction temperature is 90°C-95°C; (b) the heating reaction time is ≥40 min.

[0040] In some specific examples, in the above preparation method, the heating reaction time is 40min-50min, such as 41min, 42min, 43min, 44min, 45min, 46min, 47min or 48min.

[0041] In some specific examples, the fermentation agent can be Lactobacillus paracasei.

[0042] It should be noted that the leavening agent in the present invention can be all leavening agents known in the art, preferably lactobacillus paracasei, and the leavening agent fermentation effect is better than other leavening agents, and the brown active lactic acid bacteria beverage viable bacteria quantity of preparation is many, and the survival time is long. In addition, the amount of the leavening agent in the present invention is the amount of effective fermentation amount, and "effective fermentation amount" refers to the quantity of the leavening agent that can produce fermentation, and it is selected according to the difference of bacterial strains, and general bacterial strains (such as lactobacillus paracasei) are 0.01 parts / 1000 parts.

[0043] In some specific examples, in step (3), the purpose of cooling is to prevent protein denaturation after the addition of browning yogurt base, and if the yogurt temperature is too high to terminate the fermentation of the base, the product will have high acidity and poor flavor. In addition, in step (4), the homogenization conditions can be applicable to those known in the art, such as the homogenization pressure can be 20Mpa-22Mpa. In addition, the cooling temperature after homogenization can be 10°C-15°C.

[0044] In order to better understand the present invention, the content of the present invention is further explained below in conjunction with specific examples, but the content of the present invention is not limited to the following examples.

[0045] In the following experiments, the fermentation culture used was Lactobacillus paracasei of Danisco.

[0046] 1. Milk powder type screening test

[0047] In the experiment of the present invention, 1000 parts by weight of raw materials include 35 parts of ordinary skimmed milk powder (Sichuan New Hope MG), 138 parts of white sugar, 9 parts of edible glucose, 0.01 parts of starter and the balance of water; and then different brown active lactic acid bacteria beverages are prepared according to the following method:

[0048] (1) Weighing raw materials: weigh 35 g of ordinary skimmed milk powder (Sichuan New Hope MG), 138 g of white sugar, 9 g of edible glucose and the balance of water;

[0049] (2) Browning base material preparation: dry-mix milk powder, white sugar and edible glucose, then dissolve them in 60° C. hot water and stir for 10 min to obtain a mixed solution 1;

[0050] (3) Browning of base material by heat preservation: Mixture 1 is heated to 95°C, stirred, and kept warm for 3 hours to obtain mixture 2;

[0051] (4) Cooling and inoculating fermentation: Cool the browned mixed solution 2 to 39° C., add the weighed strain, and ferment for 72 h to obtain mixed solution 3;

[0052] (5) Homogenization and cooling: The homogenizer needs to be sterilized before homogenization, and the mixed solution 3 is homogenized at a homogenization pressure of 20 MPa. After homogenization, it is cooled in time to 15° C. to obtain a mixed solution 4;

[0053] (8) Filling and refrigerating: Fill the mixed solution 4 and transfer to 4° C. for refrigeration to obtain a brown active lactic acid bacteria beverage.

[0054] The ordinary skimmed milk powder (Sichuan New Hope MG) in the above experiment was replaced with A2 skimmed milk powder (Yijia Grain and Oil Food Co., Ltd. NG) and A2 whole milk powder (A2 Milk Company), and different brown active lactic acid bacteria beverages were obtained according to the preparation methods of the above preparation experiments.

[0055] The different brown active lactic acid bacteria beverages prepared as above were evaluated for sensory, stability, total protein content and A2 protein content. The results are shown in Table 1 below.

[0056] Table 1 Brown active lactic acid bacteria beverages prepared from different types of milk powder

[0057]

[0058] It can be seen from Table 1 above that according to the sensory evaluation, the brown active lactic acid bacteria beverage fermented with A2 skimmed milk powder has a brown appearance, a smooth taste, a suitable sweet and sour taste, a prominent lactic acid bacteria flavor, a clarification index of 0.72, and an A2 protein content in the finished product of 0.55. However, A2 whole milk powder will produce severe fat floating to form milk skin during the browning process, which affects the subsequent homogenization. Combined with the product sensory, stability and A2 protein content, A2 skimmed milk powder was selected as the fermentation raw material.

[0059] 2. Screening test of milk powder addition

[0060] In the experiment of the present invention, 1000 parts by weight of raw materials include 25 parts of A2 skimmed milk powder, 138 parts of white sugar, 9 parts of edible glucose, 0.01 parts of starter and the balance of water; then the brown active lactic acid bacteria beverage of A2 milk source is prepared according to the following preparation method:

[0061] (1) Weighing raw materials: weigh 25 g A2 skimmed milk powder, 138 g white sugar, 9 g edible glucose and the balance water;

[0062] (2) Browning base material: A2 skimmed milk powder, white sugar and edible glucose were dry mixed, then dissolved in 60° C. hot water and stirred for 10 min to obtain a mixed solution 1;

[0063] (3) Browning of base material by heat preservation: Mixture 1 is heated to 95°C, stirred, and kept warm for 3 hours to obtain mixture 2;

[0064] (4) Cooling and inoculating fermentation: Cool the browned mixed solution 2 to 39° C., add the weighed strain, and ferment for 72 h to obtain mixed solution 3;

[0065] (5) Homogenization and cooling: The homogenizer needs to be sterilized before homogenization, and the mixed solution 3 is homogenized at a homogenization pressure of 20 MPa. After homogenization, it is cooled in time to 15° C. to obtain a mixed solution 4;

[0066] (6) Filling and refrigerating: Fill the mixed solution 4 and transfer to 4° C. for refrigeration to obtain a brown active lactic acid bacteria beverage.

[0067] The A2 skimmed milk powder in the above test was added in an amount according to the following Table 2, and the other steps were the same as the preparation method in the above test to prepare different brown active lactic acid bacteria beverages.

[0068] The product flavor and stability of the different brown active lactic acid bacteria beverages prepared as described above were evaluated, and the results are shown in Table 2 below.

[0069] Table 2 Brown active lactic acid bacteria beverages prepared with different amounts of A2 skimmed milk powder added

[0070]

[0071]

[0072] It can be seen from Table 2 above that according to sensory evaluation, when the amount of milk powder added is 35 parts by weight / 1000 parts by weight, the finished product has a smooth taste, appropriate sweet and sour taste, and a prominent lactic acid bacteria flavor, while excessive addition of milk powder will lead to an imbalance in the sweet and sour ratio of the product and severe stratification. This amount of milk powder addition is selected as the optimal addition amount of the scheme; milk powder is one of the important raw materials for brown active lactic acid bacteria beverages, and different amounts of milk powder added will affect the flavor, stability and A2 protein content of the finished product; if the amount of milk powder added is too little, the sweet and sour ratio of the product is unbalanced and the lactic acid bacteria flavor is weak, and excessive addition of milk powder will also affect the sweet and sour balance, flavor and stability of the product.

[0073] 3. Effect of different xylose addition amounts on the color and flavor of short-time browning A2 milk-derived brown active lactic acid bacteria beverage

[0074] In the test of the present invention, 1000 parts by weight of raw materials include 35 parts of A2 skim milk powder, 138 parts of white sugar, 9 parts of edible glucose and / or xylose (the amount of edible glucose and / or xylose added is shown in Table 3 below), 0.01 parts of starter and the balance of water; then the brown active lactic acid bacteria beverage derived from A2 milk is prepared according to the following preparation method:

[0075] (1) Weigh the following raw materials: 35 g A2 skimmed milk powder, 138 g white sugar, edible glucose, xylose and water;

[0076] (2) Browning base material preparation: A2 skimmed milk powder, white sugar, edible glucose and xylose were dry mixed, then dissolved in 60° C. hot water and stirred for 10 min to obtain a mixed solution 1;

[0077] (3) Browning of base material by heat preservation: Mixture 1 is heated to 95° C., stirred, and kept warm for 40 min to obtain mixture 2;

[0078] (4) Cooling and inoculating fermentation: Cool the browned mixed solution 2 to 39° C., add the weighed strain, and ferment for 72 h to obtain mixed solution 3;

[0079] (5) Homogenization and cooling: The homogenizer needs to be sterilized before homogenization, and the mixed solution 3 is homogenized at a homogenization pressure of 20 MPa. After homogenization, it is cooled in time to 15° C. to obtain a mixed solution 4;

[0080] (6) Filling and refrigerating: Fill the mixed solution 4 and transfer it to 4° C. for refrigeration to obtain different brown active lactic acid bacteria beverages.

[0081] The colors of different brown active lactic acid bacteria beverages were observed and their flavors were evaluated. The results are shown in Table 3 below.

[0082] Table 3 Effects of different xylose addition amounts on the color and flavor of short-time browning A2 milk-derived brown active lactic acid bacteria beverage

[0083]

[0084]

[0085] It can be seen from Table 3 above that when the browning time is 40 min, as the amount of xylose added increases, the brown color of the prepared active lactic acid bacteria beverage gradually deepens; among them, for the group without xylose addition, no browning occurred at 40 min, while the group with xylose added produced browning, indicating that the addition of xylose can significantly shorten the browning time; in addition, when the amount of xylose added is 3-4 parts, the color is brown; when the amount of xylose added is ≥4.5 parts, the color becomes dark brown. Considering the color, caramel flavor and browning time, it is preferred that the amount of glucose added is 4.5 parts and the amount of xylose added is 3.5 parts.

[0086] 4. Comparison of the effects of different browning times on the color and flavor of short-time browning A2 milk-derived brown active lactic acid bacteria beverages

[0087] In the experiment of the present invention, 1000 parts by weight of raw materials include 35 parts of A2 skimmed milk powder, 138 parts of white sugar, 5.5 parts of edible glucose, 3.5 parts of xylose, 0.01 parts of starter and the balance of water; and then the brown active lactic acid bacteria beverage of A2 milk source is prepared according to the following preparation method, which is as follows:

[0088] (1) Weighing raw materials: Weigh 35 g A2 skimmed milk powder, 138 g white sugar, 5.5 g edible glucose, 3.5 g xylose and water;

[0089] (2) Browning base material preparation: A2 skimmed milk powder, white sugar, edible glucose and xylose were dry mixed, then dissolved in 60° C. hot water and stirred for 10 min to obtain a mixed solution 1;

[0090] (3) Browning of base material by heat preservation: Mixture 1 is heated to 95° C., stirred, and kept warm for 40 min to obtain mixture 2;

[0091] (4) Cooling and inoculating fermentation: Cool the browned mixed solution 2 to 39° C., add the weighed strain, and ferment for 72 h to obtain mixed solution 3;

[0092] (5) Homogenization and cooling: The homogenizer needs to be sterilized before homogenization, and the mixed solution 3 is homogenized at a homogenization pressure of 20 MPa. After homogenization, it is cooled in time to 15° C. to obtain a mixed solution 4;

[0093] (6) Filling and refrigerating: Fill the mixed solution 4 and refrigerate it at 4°C to obtain a brown active lactic acid bacteria beverage.

[0094] In step (3), the timing insulation time is also set to 20 min, 30 min, 50 min and 60 min, and the other steps are the same as the above preparation method to prepare different brown active lactic acid bacteria beverages.

[0095] The colors of the brown active lactic acid bacteria beverages prepared at different times were observed and the flavors were evaluated. The results are shown in Table 4 below.

[0096] Table 4 Color and flavor of short-time browning A2 milk-derived brown active lactic acid bacteria beverages prepared at different browning times

[0097]

[0098]

[0099] It can be seen from Table 4 above that when the browning time is ≤30 min, the caramel aroma is light and the color is light brown. When the browning time is ≥50 min, the caramel aroma is moderate and the color is darker. Considering the energy consumption cost comprehensively, the preferred browning time is 40 min.

[0100] 5. Stabilizer screening test

[0101] The above experiments only tested the color and flavor of the product, both of which had stability issues. It is necessary to further screen suitable stabilizers to improve the stability of the brown active lactic acid bacteria beverage.

[0102] (I) Soluble soybean polysaccharide test

[0103] In the experiment of the present invention, 1000 parts by weight of raw materials include 35 parts of A2 skimmed milk powder, 138 parts of white sugar, 5.5 parts of edible glucose, 3.5 parts of xylose, 1 part of soluble soybean polysaccharide, 0.01 parts of starter and the balance of water; then the brown active lactic acid bacteria beverage of A2 milk source is prepared according to the following preparation method, which is as follows:

[0104] (1) Weighing raw materials: weigh 35 g of A2 skimmed milk powder, 138 parts of white sugar, 5.5 g of edible glucose, 3.5 g of xylose, 1 g of soluble soybean polysaccharide and some water;

[0105] (2) Browning base material preparation: A2 skimmed milk powder, white sugar, edible glucose and xylose were dry mixed, then dissolved in 60° C. hot water and stirred for 10 min to obtain a mixed solution 1;

[0106] (3) Browning of base material by heat preservation: Mixture 1 is heated to 95° C., stirred, and kept warm for 40 min to obtain mixture 2;

[0107] (4) Cooling and inoculating fermentation: Cool the browned mixed solution 2 to 39° C., add the weighed strain, and ferment for 72 h to obtain mixed solution 3;

[0108] (5) Stabilizer ingredients: Soluble soybean polysaccharide 1 and the remaining amount of water (85° C.) were mixed and stirred for 25 min to obtain a mixed solution 4;

[0109] (6) After cooling the mixed solution 4 to 25° C., the mixed solution 4 was mixed with the mixed solution 3 and stirred for 25 min to obtain the mixed solution 5;

[0110] (7) Homogenization and cooling: The homogenizer needs to be sterilized before homogenization, and the mixed solution 5 is homogenized at a homogenization pressure of 20 MPa. After homogenization, it is cooled in time to 15° C. to obtain a mixed solution 6;

[0111] (6) Filling and refrigerating: Fill the mixed solution 6 and transfer to 4° C. for refrigeration to obtain a brown active lactic acid bacteria beverage.

[0112] The dosage of soluble soybean polysaccharide is also set to 1.5 to 5.5 parts (as shown in Table 5 below), and the other steps are the same as the above preparation method to prepare different brown active lactic acid bacteria beverages.

[0113] The colors of the different brown active lactic acid bacteria beverages prepared with the different amounts of the above-mentioned soluble soybean polysaccharides were observed, and the product sensory and stability tests were conducted. The results are shown in Table 5 below.

[0114] Table 5 Brown active lactic acid bacteria beverages prepared with different amounts of soluble soybean polysaccharides added

[0115]

[0116]

[0117] It can be seen from Table 5 above that if the amount of soluble soybean polysaccharide added is too little, the prepared brown active lactic acid bacteria beverage will be severely stratified, and if the amount of soluble soybean polysaccharide added is too much, the prepared brown active lactic acid bacteria beverage will have a bad taste and an unpleasant flavor. Therefore, a single soluble soybean polysaccharide as a stabilizer is not suitable for the preparation of the soluble soybean polysaccharide of the present invention.

[0118] (II) Pectin test

[0119] In the experiment of the present invention, referring to the method of the above-mentioned soluble soybean polysaccharide test, soluble soybean polysaccharide was replaced with pectin to prepare different brown active lactic acid bacteria beverages. The colors of the different brown active lactic acid bacteria beverages prepared with the above-mentioned different pectin dosages were observed, and the product sensory and stability tests were conducted. The results are shown in Table 6 below.

[0120] Table 6 Brown active lactic acid bacteria beverages prepared with different pectin addition amounts

[0121]

[0122]

[0123] It can be seen from Table 6 above that if the amount of soluble soybean polysaccharide added is too little, the prepared brown active lactic acid bacteria beverage will be severely stratified, and if the amount of soluble soybean polysaccharide added is too much, the prepared brown active lactic acid bacteria beverage will have a bad taste and an unpleasant flavor. Therefore, a single soluble soybean polysaccharide is not suitable as a stabilizer for the preparation of the soluble soybean polysaccharide of the present invention.

[0124] (III) Soluble soybean polysaccharide + pectin test

[0125] Through the above test, it can be known that single pectin and soluble soybean polysaccharide cannot solve the stability problem of the brown active lactic acid bacteria beverage in the present invention. Now, referring to the method of the above soluble soybean polysaccharide test, the soluble soybean polysaccharide is replaced with different amounts of soluble soybean polysaccharide and pectin (see Table 7) to prepare different brown active lactic acid bacteria beverages. The colors of the different brown active lactic acid bacteria beverages prepared with the above different amounts of pectin were observed, and the product sensory and stability tests were carried out. The results are shown in Table 7 below.

[0126] Table 7 Brown active lactic acid bacteria beverages prepared with different amounts of soluble soybean polysaccharides + pectin added

[0127]

[0128] It can be seen from Table 3 above that when soluble soybean polysaccharides and pectin are used together as stabilizers, the stabilizer problem of brown active lactic acid bacteria beverage can be improved without affecting the taste, especially when the added amount of soluble soybean polysaccharides is 2.5 parts and the added amount of pectin is 2 parts, the prepared brown active lactic acid bacteria beverage has no water precipitation, no protein precipitation, and a refreshing taste; in addition, it will not affect the browning color of the product.

[0129] (IV) Soluble soybean polysaccharide + sodium carboxymethyl cellulose test

[0130] In the test of the present invention, referring to the method of the above-mentioned soluble soybean polysaccharide test, the soluble soybean polysaccharide was replaced with different amounts of soluble soybean polysaccharide and different sodium carboxymethyl cellulose (see Table 8) to prepare different brown active lactic acid bacteria beverages. The colors of the different brown active lactic acid bacteria beverages prepared with the above-mentioned different amounts of pectin were observed, and the product sensory and stability tests were conducted, and the results are shown in Table 8 below.

[0131] Table 8 Brown active lactic acid bacteria beverages prepared with different amounts of soluble soybean polysaccharides + sodium carboxymethyl cellulose

[0132]

[0133] By comparing Table 7 and Table 8, it can be seen that the physicochemical properties of sodium carboxymethyl cellulose and pectin are similar, but sodium carboxymethyl cellulose and different soluble soybean polysaccharides cannot solve the stability problem of the brown active lactic acid bacteria beverage in the present invention, indicating that the soluble soybean polysaccharides and pectin have a synergistic effect in the present invention.

[0134] VI. Comparative Examples of Brown Active Lactic Acid Beverages Prepared Using Xylose as Reducing Sugar and Glucose + Xylose as Reducing Sugar

[0135] (I) Glucose as reducing sugar

[0136] In this experiment, glucose was used as the reducing sugar, and a brown active lactic acid bacteria beverage was prepared according to the following method:

[0137] (1) Weighing raw materials: weigh 35 g of A2 skimmed milk powder, 138 parts of white sugar, 9 g of edible glucose, 2.5 g of soluble soybean polysaccharide, 2 g of pectin and 813.5 g of water;

[0138] (2) Browning base material: A2 skimmed milk powder, white sugar and edible glucose were dry mixed, and then dissolved with part of hot water at 60° C. and stirred for 10 min to obtain a mixed solution 1;

[0139] (3) Browning of base material by heat preservation: Mixture 1 is heated to 95° C., stirred, and kept warm for 40 min to obtain mixture 2;

[0140] (4) Cooling and inoculating fermentation: Cool the browned mixed solution 2 to 39° C., add the weighed strain, and ferment for 72 h to obtain mixed solution 3;

[0141] (5) Stabilizer ingredients: Soluble soybean polysaccharide, pectin and the remaining water (85° C.) were mixed and stirred for 25 min to obtain a mixed solution 4;

[0142] (6) After cooling the mixed solution 4 to 25° C., the mixed solution 4 was mixed with the mixed solution 3 and stirred for 25 min to obtain the mixed solution 5;

[0143] (7) Homogenization and cooling: The homogenizer needs to be sterilized before homogenization, and the mixed solution 5 is homogenized at a homogenization pressure of 20 MPa. After homogenization, it is cooled in time to 15° C. to obtain a mixed solution 6;

[0144] (6) Filling and refrigerating: Fill the mixed solution 6 and transfer to 4° C. for refrigeration to obtain a brown active lactic acid bacteria beverage.

[0145] (ii) Glucose + xylose as reducing sugars

[0146] In this experiment, glucose and xylose were used as reducing sugars to prepare brown active lactic acid bacteria beverages according to the following method:

[0147] (1) Weighing raw materials: weigh 35 g of A2 skimmed milk powder, 138 parts of white sugar, 5.5 g of edible glucose, 3.5 g of xylose, 2.5 g of soluble soybean polysaccharide, 2 g of pectin and 813.5 g of water;

[0148] (2) Browning base material preparation: A2 skimmed milk powder, white sugar, edible glucose and xylose were dry mixed, and then dissolved with part of hot water at 60° C. and stirred for 10 min to obtain a mixed solution 1;

[0149] (3) Browning of base material by heat preservation: Mixture 1 is heated to 95° C., stirred, and kept warm for 40 min to obtain mixture 2;

[0150] (4) Cooling and inoculating fermentation: Cool the browned mixed solution 2 to 39° C., add the weighed strain, and ferment for 72 h to obtain mixed solution 3;

[0151] (5) Stabilizer ingredients: Soluble soybean polysaccharide, pectin and the remaining water (85° C.) were mixed and stirred for 25 min to obtain a mixed solution 4;

[0152] (6) After cooling the mixed solution 4 to 25° C., the mixed solution 4 was mixed with the mixed solution 3 and stirred for 25 min to obtain the mixed solution 5;

[0153] (7) Homogenization and cooling: The homogenizer needs to be sterilized before homogenization, and the mixed solution 5 is homogenized at a homogenization pressure of 20 MPa. After homogenization, it is cooled in time to 15° C. to obtain a mixed solution 6;

[0154] (6) Filling and refrigerating: Fill the mixed solution 6 and transfer to 4° C. for refrigeration to obtain a brown active lactic acid bacteria beverage.

[0155] The viable bacteria counts of the brown active lactic acid bacteria beverages prepared by the above different methods were tested, and the results are shown in Table 9 below.

[0156] Table 9 The number of viable bacteria in brown active lactic acid bacteria beverages prepared with different reducing sugars

[0157]

[0158]

[0159] It can be seen from Table 9 above that the number of live bacteria in the brown active lactic acid bacteria beverage prepared using glucose and xylose as reducing sugars is equivalent to the number of live bacteria in the brown active lactic acid bacteria beverage prepared using only glucose as reducing sugar, indicating that replacing part of the reducing sugar with xylose will not affect the number of live bacteria in the brown active lactic acid bacteria beverage.

[0160] In addition, the two brown active lactic acid bacteria beverages were observed at 7 days, 14 days and 21 days. The results showed that there was no obvious stratification and no water precipitation, indicating good stability.

[0161] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the purpose and scope of the technical solution of the present invention, which should be covered by the scope of the claims of the present invention.

Claims

1. A brown active lactic acid bacteria beverage derived from A2 milk, characterized in that: The raw materials for preparing the product include A2 skimmed milk powder, reducing sugar, a stabilizer and a water medium; wherein the stabilizer includes soluble soybean polysaccharide and pectin.

2. The brown active lactic acid bacteria beverage according to claim 1, characterized in that: The raw materials for preparation meet one or more of the following conditions: (a) reducing sugars include glucose and / or xylose; (b) in the stabilizer, the weight ratio of soluble soybean polysaccharide to pectin is 2.5:(1-3); (c) The preparation raw materials also include flavoring agents.

3. The brown active lactic acid bacteria beverage according to claim 2, characterized in that: Among reducing sugars, xylose accounts for ≥35% by weight.

4. The brown active lactic acid bacteria beverage according to any one of claims 1 to 3, characterized in that: Every 1000 parts of the raw materials are prepared, by weight, including 25-35 parts of A2 skimmed milk powder, 5-10 parts of reducing sugar, 3.5-5.5 parts of stabilizer and the balance of water.

5. The brown active lactic acid bacteria beverage according to claim 4, characterized in that: In every 1000 parts of the raw materials, the weight portion of xylose is 3-4 parts; and / or the weight portion of pectin is 1.8-2.2 parts.

6. The brown active lactic acid bacteria beverage according to claim 5, characterized in that: In every 1000 parts of the raw materials, the weight portion of xylose is 3.5 parts; and / or the weight portion of pectin is 2 parts.

7. The brown active lactic acid bacteria beverage according to claim 6, characterized in that: Every 1000 parts of the preparation raw materials include 130 parts to 140 parts of flavoring agent, 35 parts of A2 skimmed milk powder, 9 parts of reducing sugar, 4.5 parts of stabilizer and the balance of water.

8. The method for preparing the brown active lactic acid bacteria beverage according to any one of claims 2 to 7, characterized in that: include: (1) A2 skimmed milk powder and reducing sugar are mixed and heated to obtain a mixed solution 1; (2) after the mixed solution is cooled, inoculating the fermentation agent, and fermenting to obtain mixed solution 2; (3) Mixing the mixed solution 2 and the stabilizer, and cooling to obtain the mixed solution 3; (4) Mixed solution 3 is mixed with mixed solution 2 and homogenized to obtain a brown active lactic acid bacteria beverage.

9. The preparation method according to claim 8, characterized in that: The preparation method meets one or more of the following conditions: (a) the temperature of the heating reaction is 90°C-95°C; (b) The heating reaction time is ≥ 40 min.

10. The preparation method according to claim 9, characterized in that: The heating reaction time is 40min-50min.

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