Active lactobacillus beverage and preparation method thereof

Abstract

The invention provides an active lactic acid bacteria beverage and a preparation method thereof, the active lactic acid bacteria beverage contains animal protein, plant protein and lactic acid bacteria, and the lactic acid bacteria comprise lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus plantarum and lactobacillus acidophilus; based on the total mass of the active lactobacillus beverage, the mass fraction of the animal protein is 0.6%-0.9%, and the mass fraction of the vegetable protein is 0.1%-0.4%. According to the invention, animal protein and vegetable protein with specific contents are introduced into the milk-containing active lactic acid bacteria, and meanwhile, lactic acid bacteria of specific types are introduced, so that the nutritional value, the viable count, the system stability and other properties of the active lactic acid bacteria beverage can be improved at the same time.

Description

Technical Field

[0001] The present invention relates to the field of lactic acid bacteria beverages, and particularly to an active lactic acid bacteria beverage and a preparation method thereof. Background Art

[0002] Active lactic acid bacteria beverages contain active bacteria, which have the functions of adjusting the intestinal microecological balance, resisting bacterial and viral infections, promoting intestinal peristalsis, and contributing to the digestion and absorption of nutrients. In addition, active lactic acid bacteria usually also contain nutrients such as protein and have relatively high nutritional value. However, existing active lactic acid bacteria beverages generally have problems such as a low number of active bacteria, limited nutritional value, and poor system stability (such as precipitation of substances such as protein), which urgently need to be solved. Summary of the Invention

[0003] The present invention provides an active lactic acid bacteria beverage and a preparation method thereof, so as to at least solve the problems of low number of active bacteria, limited nutritional value, and poor system stability (such as precipitation of substances such as protein) existing in the prior art.

[0004] In one aspect of the present invention, there is provided an active lactic acid bacteria beverage, which contains animal protein, plant protein, and lactic acid bacteria. The lactic acid bacteria include Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, and Lactobacillus acidophilus; based on the total mass of the active lactic acid bacteria beverage, the mass fraction of the animal protein is 0.6% - 0.9%, and the mass fraction of the plant protein is 0.1% - 0.4%.

[0005] According to an embodiment of the present invention, the animal protein includes one or more of milk protein, goat milk protein, and camel milk protein; and / or, the active lactic acid bacteria beverage includes an animal protein raw material for providing the animal protein, and the animal protein raw material includes one or more of milk raw material, goat milk raw material, and camel milk raw material; and / or, the plant protein includes one or more of coconut milk protein, almond protein, soy protein, quinoa protein, and peanut protein.

[0006] According to an embodiment of the present invention, based on the total mass of the active lactic acid bacteria beverage, the mass fraction of the lactic acid bacteria is 0.01% - 0.05%; and / or, the viable bacteria concentration of the active lactic acid bacteria beverage is greater than or equal to 1×10 8 CFU / mL; and / or, the lactic acid bacteria further include one or more of Lactobacillus paracasei, Bifidobacterium, Bifidobacterium longum, Bifidobacterium animalis, Leuconostoc mesenteroides, Lactobacillus rhamnosus, and Lactobacillus reuteri.

[0007] According to an embodiment of the present invention, the active lactic acid bacteria beverage further contains reducing sugar, and the lactic acid bacteria include Lactobacillus paracasei.

[0008] According to an embodiment of the present invention, the reducing sugar includes one or more of glucose, galactose, fructose, and fructose-glucose syrup.

[0009] According to an embodiment of the present invention, the active lactic acid bacteria beverage includes a stabilizer, a sweetness regulator, and an acidity regulator; preferably, based on the total mass of the active lactic acid bacteria beverage, the mass fraction of the stabilizer is 0.25% to 0.45%, the mass fraction of the sweetness regulator is 2% to 8%, and the mass fraction of the acidity regulator is 0.2% to 0.8%; preferably, the stabilizer includes one or more of pectin, sodium carboxymethyl cellulose, gellan gum, propylene glycol alginate, soluble soybean polysaccharide, citrus fiber, and xanthan gum; preferably, the sweetness regulator includes one or more of sucrose, fructose, sucralose, acesulfame potassium, stevioside, xylitol, maltitol, erythritol, granulated sugar, and mogroside; preferably, the acidity regulator includes one or more of lactic acid, citric acid, malic acid, tartaric acid, and phosphoric acid.

[0010] According to an embodiment of the present invention, the active lactic acid bacteria beverage includes fruit juice, and the fruit juice includes one or more of apple juice, pomegranate juice, lemon juice, small green tangerine juice, calamansi juice, grape juice, pear juice, strawberry juice, mango juice, pineapple juice, and passion fruit juice.

[0011] On the other hand, the present invention provides a method for preparing the above-mentioned active lactic acid bacteria beverage, including the following steps: subjecting a mixed protein raw material containing an animal protein raw material and a plant protein raw material to first sterilization or performing a Maillard reaction in the presence of a reducing sugar to obtain a material to be fermented; inoculating the material to be fermented with the lactic acid bacteria and performing fermentation, the fermentation time being greater than 5 h, and the fermentation end point being that the acidity of the system reaches 90 to 120 °T to obtain a milk-based raw material; mixing the milk-based raw material with a mixed material containing a sweetness regulator, an acidity regulator, and a stabilizer to obtain the active lactic acid bacteria beverage.

[0012] According to an embodiment of the present invention, the preparation process of the material to be fermented includes: mixing the animal protein raw material and the plant protein raw material, stirring at 40 - 50 °C for 20 - 40 min, and then performing first homogenization at a temperature of 50 - 60 °C and a homogenization pressure of 20 - 30 MPa to obtain the mixed protein raw material; subjecting the mixed protein raw material to the first sterilization at 90 - 98 °C for 5 - 10 min to obtain the material to be fermented; or, the preparation process of the material to be fermented includes: mixing the animal protein raw material, the plant protein raw material and reducing sugar, stirring at 40 - 50 °C for 20 - 40 min, and then performing second homogenization at a temperature of 50 - 60 °C and a homogenization pressure of 20 - 30 MPa to obtain the mixed protein raw material; subjecting the mixed protein raw material to the Maillard reaction to obtain the material to be fermented; wherein, the temperature of the Maillard reaction is 110 - 125 °C and the time is 5 - 10 min, or the temperature of the Maillard reaction is greater than or equal to 90 - 95 °C and the time is 2 - 4 h.

[0013] According to an embodiment of the present invention, the temperature of the fermentation is 41 - 45 °C. During the fermentation process, after reaching the fermentation end point, the fermentation system is cooled to stop fermentation, and then homogenization and demulsification are performed at a homogenization pressure of 20 - 30 MPa to obtain the milk-based raw material; and / or, the preparation process of the mixed material includes: mixing the sweetness regulator, the acidity regulator and the stabilizer, and then mixing with water at 50 - 60 °C and stirring for 15 - 30 min; then subjecting the obtained liquid material to second sterilization at 90 - 98 °C for 5 - 10 min to obtain the mixed material; and / or, after mixing the milk-based raw material with the mixed material containing the sweetness regulator, the acidity regulator and the stabilizer, stirring for 20 - 30 min, and then performing third homogenization at a homogenization pressure of 20 - 30 MPa to obtain the active lactic acid bacteria beverage.

[0014] The present invention provides an active lactic acid bacteria beverage and its preparation method. The active lactic acid bacteria beverage contains animal protein and plant protein, can provide more abundant nutrients, and at the same time controls the contents of animal protein and plant protein to be 0.6% - 0.9% and 0.1% - 0.4% respectively, and is adapted to specific types of lactic acid bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum and Lactobacillus acidophilus), can increase the viable bacteria count of the milk-containing active lactic acid bacteria, and can make the nutrition of the milk-containing active bacteria beverage more balanced. At the same time, it can also take into account improving the system stability of the milk-containing active bacteria beverage, so that substances such as proteins in it are not prone to precipitation and other phenomena.

[0015] Thus, by introducing specific amounts of animal protein and plant protein into the lactic acid bacteria in milk and introducing specific types of lactic acid bacteria, these components cooperate synergistically to balance the improvement of the nutritional value, viable count, and system stability of the active lactic acid bacteria beverage and other properties. Detailed implementation manners

[0016] To enable those skilled in the art to better understand the solution of the present invention, the present invention will be further described in detail below. The specific implementation manners listed below only describe the principles and features of the present invention, and the examples given are only used to explain the present invention and do not limit the scope of the present invention. Based on the embodiments of the present invention, all other implementation manners obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0017] The present invention provides an active lactic acid bacteria beverage, which contains animal protein, plant protein, and lactic acid bacteria. The lactic acid bacteria include Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, and Lactobacillus acidophilus; based on the total mass of the active lactic acid bacteria beverage, the mass fraction of animal protein (i.e., the mass content of animal protein in the active lactic acid bacteria beverage (i.e., the mass ratio of animal protein to the active lactic acid bacteria beverage)) is 0.6% - 0.9%, and the mass fraction of plant protein (i.e., the mass content of plant protein in the active lactic acid bacteria beverage (i.e., the mass ratio of plant protein to the active lactic acid bacteria beverage)) is 0.1% - 0.4%.

[0018] In the embodiments of the present invention, specific amounts of animal protein and plant protein, as well as specific types of lactic acid bacteria, are simultaneously introduced into the active lactic acid bacteria beverage. In such a composition system, the animal protein and plant protein have different amino acids respectively, which can supplement more abundant amino acids and other nutritional components, improve the nutritional value of the active lactic acid bacteria beverage, and can provide more abundant and balanced nutrients for the lactic acid bacteria (animal protein and plant protein mainly serve as the nitrogen source of the lactic acid bacteria), improve the viable count of the lactic acid bacteria, and at the same time can improve the system stability of the milk-containing active bacteria beverage, making substances such as proteins in it not easily precipitate and other phenomena occur.

[0019] Specifically, the active lactic acid bacteria beverage is formed by fermenting protein raw materials (including animal protein raw materials for providing animal protein and plant protein raw materials for providing plant protein) and then compounding other additives (such as stabilizers, sweetness regulators, and acidity regulators, etc.), that is, the animal protein raw materials and plant protein raw materials participate in fermentation simultaneously, and the formed active lactic acid bacteria beverage is a fermented milk-containing beverage. In such a fermentation system, the total number of lactic acid bacteria can be increased, and more beneficial active components will be produced, improving the viable count and nutritional value of the active lactic acid bacteria beverage, and enabling the active lactic acid bacteria beverage to have better flavor, taste, color, and other qualities, and having good stability and other properties.

[0020] According to the research of the inventors, when animal protein and plant protein are jointly used as the fermentation nitrogen source of the above-mentioned lactic acid bacteria, their content will affect conditions such as the content and types of amino acids, and further affect the viable count of lactic acid bacteria. In the embodiments of the present invention, by controlling the content of animal protein and plant protein within the above range and simultaneously adapting to the above specific lactic acid bacteria system, the viable count of active lactic acid bacteria beverages can be significantly increased, and the stability of the nutritional value system, as well as the quality such as taste and flavor of the active lactic acid bacteria beverages, can be taken into account.

[0021] Specifically, in the above-mentioned active lactic acid bacteria beverage, based on the total mass of the active lactic acid bacteria beverage, the mass fraction of lactic acid bacteria can be 0.01-0.05%, such as 0.01%, 0.02%, 0.03%, 0.04%, 0.05% or the range composed of any two of them.

[0022] In addition, the viable concentration of the above-mentioned active lactic acid bacteria beverage can be specifically greater than or equal to 1×10 8 CFU / mL.

[0023] In some embodiments, the above-mentioned lactic acid bacteria may further include one or more of Lactobacillus paracasei, Bifidobacterium, Bifidobacterium longum, Bifidobacterium animalis, Leuconostoc mesenteroides, Lactobacillus rhamnosus, Lactobacillus reuteri.

[0024] Exemplarily, the mass content of animal protein in the above-mentioned active lactic acid bacteria beverage can be 0.6%, 0.65%, 0.7%, 0.75%, 0.8%, 0.85%, 0.9% or the range composed of any two of them.

[0025] Exemplarily, the mass content of plant protein in the above-mentioned active lactic acid bacteria beverage can be 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4% or the range composed of any two of them.

[0026] Specifically, in the above-mentioned active lactic acid bacteria beverage, the mass content of animal protein is greater than the mass content of plant protein, and the difference between the mass content of animal protein and the mass content of plant protein can be specifically 0.2%-0.8%, such as 0.2%, 0.3%, 0.4%, 0.5%, 0.55%, 0.58%, 0.6%, 0.65%, 0.7%, 0.8% or the range composed of any two of them, which is beneficial to taking into account the performance such as improving the nutritional value, viable count and stability of the active lactic acid bacteria beverage.

[0027] In addition, in the above active lactic acid bacteria beverage, the sum of the mass content of animal protein and the mass content of plant protein can be 0.7% to 1.3%, for example, 0.7%, 0.8%, 0.9%, 0.95%, 1%, 1.03%, 1.05%, 1.08%, 1.1%, 1.15%, 1.2%, 1.25%, 1.3%, or the range composed of any two of them, which is beneficial to taking into account the performance such as improving the nutritional value, viable count, and stability of the active lactic acid bacteria beverage.

[0028] Generally, the animal protein can include one or more of milk protein, goat milk protein, and camel milk protein, which is beneficial to be adapted to the above specific types of lactic acid bacteria and plant protein, and taking into account the performance such as improving the nutritional value, viable count, and stability of the active lactic acid bacteria beverage.

[0029] Specifically, the active lactic acid bacteria beverage includes an animal protein raw material for providing animal protein. The animal protein raw material can include one or more of milk raw material (providing milk protein), goat milk raw material (providing goat milk protein), and camel milk raw material (providing camel milk protein). For example, the milk raw material can include one or more of raw milk, skim milk, skim milk powder, reconstituted skim milk, reconstituted whole milk powder, etc. The goat milk raw material can include one or more of raw goat milk (such as goat milk), skim goat milk, goat milk powder, reconstituted goat milk powder, etc. The camel milk raw material can include one or more of raw camel milk (camel milk (such as single-humped camel milk)), camel milk powder, reconstituted camel milk powder, etc.

[0030] In addition, the plant protein can include one or more of legume protein, cereal protein, nut protein, drupe protein, etc. Among them, legume protein includes, for example, soy protein, cereal protein includes, for example, quinoa protein, nut protein includes, for example, almond protein and / or peanut protein, and drupe protein includes, for example, coconut milk protein, etc.

[0031] In some embodiments, the plant protein can include one or more of coconut milk protein, almond protein, soy protein, quinoa protein, and peanut protein. In this way, it is more beneficial to be adapted to the above specific types of lactic acid bacteria and animal protein, and taking into account the performance such as improving the nutritional value, viable count, and stability of the active lactic acid bacteria beverage.

[0032] Exemplarily, the above active lactic acid bacteria beverage can include milk protein and coconut milk protein, or goat milk protein and soy protein, or camel milk protein and peanut protein.

[0033] Specifically, the active lactic acid bacteria beverage includes a plant protein raw material for providing the above-mentioned plant protein. For example, the plant protein raw material may include one or more of coconut milk powder (providing coconut milk protein), soybean powder (providing soybean protein), soybean protein powder (providing soybean protein), peanut powder (providing peanut protein), peanut protein powder (providing peanut protein), etc.

[0034] In addition, the above-mentioned active lactic acid bacteria beverage may further include a stabilizer, a sweetness regulator, and an acidity regulator. Among them, by introducing a stabilizer, the system stability of the active lactic acid bacteria beverage can be further improved. By introducing a sweetness regulator and an acidity regulator, the sweetness and acidity of the active lactic acid bacteria beverage can be adjusted, which is beneficial to further improving the taste and flavor and other properties of the active lactic acid bacteria beverage.

[0035] In some embodiments, the stabilizer may include one or more of pectin, sodium carboxymethyl cellulose, gellan gum, propylene glycol alginate, soluble soybean polysaccharide, citrus fiber, xanthan gum.

[0036] In some embodiments, based on the total mass of the active lactic acid bacteria beverage, the mass fraction of the stabilizer may be 0.15% - 0.45%, such as 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45% or the range composed of any two of them.

[0037] In some embodiments, the sweetness regulator may include one or more of sucrose, fructose (crystalline fructose), sucralose, acesulfame potassium, steviol glycoside, xylitol, maltitol (maltitol solution), erythritol, granulated sugar, and mogroside.

[0038] In some embodiments, based on the total mass of the active lactic acid bacteria beverage, the mass fraction of the sweetness regulator may be 1% - 15%, such as 1%, 2%, 3%, 5%, 8%, 10%, 13%, 15% or the range composed of any two of them.

[0039] During specific implementation, the addition amount of the acidity regulator can be calculated and confirmed according to conditions such as the target sweetness of the active lactic acid bacteria beverage and the sweetness of the sweetness regulator, and meet the national standard requirements.

[0040] In some embodiments, the acidity regulator may include one or more of lactic acid, citric acid, malic acid, tartaric acid, and phosphoric acid.

[0041] During specific implementation, the addition amount of the acidity regulator can be calculated and confirmed according to conditions such as the target acidity (preset acidity) of the active lactic acid bacteria beverage, the acidity brought in by other components such as fruit juice, and the acidity of the acidity regulator, and meet the national standard requirements.

[0042] In some embodiments, based on the total mass of the active lactic acid bacteria beverage, the mass fraction of the acidity regulator can be 0.1% - 0.8%, such as 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, or the range composed of any two of them.

[0043] In addition, the active lactic acid bacteria beverage can also selectively include one or more of fruit juice, edible flavor, table salt, or other flavoring substances or additives as needed to endow the active lactic acid bacteria beverage with more abundant nutrition or further improve its flavor and increase the variety of products. The selection and addition of these substances can be determined by those skilled in the art according to actual needs and are not particularly limited herein.

[0044] Generally, when the above-mentioned fruit juice contains particulate contents, the particle size of the contents is not greater than (less than or equal to) 100 mesh.

[0045] In some embodiments, the fruit juice can include one or more of apple juice, pomegranate juice, lemon juice, small green tangerine juice, calamansi juice, grape juice, pear juice, strawberry juice, mango juice, pineapple juice, passion fruit juice. During specific implementation, concentrated fruit juice can be used, such as concentrated pineapple juice, concentrated grape juice, concentrated mango juice, concentrated passion fruit juice, concentrated pomegranate juice, etc.

[0046] In addition, the above-mentioned active lactic acid bacteria beverage can be an active lactic acid bacteria beverage that has not undergone the Maillard reaction (Maillard browning) (which is usually a white lactic acid bacteria beverage), or an active lactic acid bacteria beverage that has undergone the Maillard reaction (Maillard browning) (usually a brown lactic acid bacteria beverage).

[0047] In some embodiments, the above-mentioned active lactic acid bacteria beverage can also contain reducing sugar, and the reducing sugar can include one or more of glucose, galactose, fructose, and fructose-glucose syrup.

[0048] Generally, when the above-mentioned active lactic acid bacteria beverage contains reducing sugar, the lactic acid bacteria therein also include Lactobacillus paracasei. At this time, the active lactic acid bacteria beverage can specifically be a brown lactic acid bacteria beverage that has undergone the Maillard reaction (Maillard browning). That is, after the Maillard reaction of the plant protein raw material and the animal protein raw material in the presence of reducing sugar, fermentation is carried out in a lactic acid bacteria system containing Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus paracasei, and then the formed milk-based raw material is compounded with components such as a stabilizer, a sweetness regulator, and an acidity regulator to prepare the active lactic acid bacteria beverage (i.e., the brown lactic acid bacteria beverage).

[0049] In some embodiments, based on the total mass of the active lactic acid bacteria beverage, the mass fraction of reducing sugar can be 0.5% to 2%, such as 0.5%, 0.8%, 1%, 1.3%, 1.5%, 1.8%, 2% or any range composed of any two of them.

[0050] An embodiment of the present invention further provides a preparation method of the above-mentioned active lactic acid bacteria beverage, comprising the following steps:

[0051] Performing first sterilization on a mixed protein raw material (or milk raw material) containing animal protein raw material and plant protein raw material, or performing Maillard reaction in the presence of reducing sugar to obtain a material to be fermented;

[0052] Inoculating the material to be fermented with the above-mentioned lactic acid bacteria and then performing fermentation. The fermentation time is greater than 5h, and the fermentation end point is that the system acidity reaches 90 - 120 °T (the pH is generally below 4.7, such as about 4.6) to obtain a milk-based raw material;

[0053] Mixing the milk-based raw material with a mixed material containing a sweetness regulator, an acidity regulator, and a stabilizer to obtain an active lactic acid bacteria beverage.

[0054] According to the research of the inventors, in the above preparation process, using the above-mentioned lactic acid bacteria as the fermentation strain and controlling the fermentation time to be greater than 5h and the fermentation end point to be that the system acidity reaches 90 - 120 °T is beneficial to the fermentation flavor of the prepared active lactic acid bacteria beverage, and at the same time improves the viable count, nutrients, system stability, and quality such as flavor and taste of the active lactic acid bacteria beverage.

[0055] In some embodiments, the preparation process of the material to be fermented may specifically include: mixing the animal protein raw material and the plant protein raw material, stirring (melting the material) at 40 - 50 °C for 20 - 40 min, and then performing first homogenization at a temperature of 50 - 60 °C and a homogenization pressure of 20 - 30 MPa to obtain a mixed protein raw material; performing first sterilization on the mixed protein raw material at 90 - 98 °C for 5 - 10 min to obtain the material to be fermented. Subsequently, the material to be fermented can be inoculated with a fermentation strain for fermentation to obtain a milk-based raw material (generally a white milk-based raw material).

[0056] In some other embodiments, the preparation process of the material to be fermented may include: mixing an animal protein raw material, a plant protein raw material, and a reducing sugar, stirring at 40-50°C for 20-40 min, and then performing a second homogenization at a temperature of 50-60°C and a homogenization pressure of 20-30 MPa to obtain a mixed protein raw material; then, subjecting the mixed protein raw material to a Maillard reaction (i.e., causing the mixed protein raw material to undergo a Maillard reaction and turn brown) to obtain the material to be fermented; or, subjecting the mixed protein raw material to lactose hydrolysis in the presence of lactase and then performing a Maillard reaction to obtain the material to be fermented. Among them, the temperature of the Maillard reaction is 110-125°C and the time is 5-10 min, or the temperature of the Maillard reaction is greater than or equal to 90-95°C and the time is 2-4 h. Specifically, during implementation, the mixed protein raw material can be heated by means of a water bath or the like so that it undergoes a browning treatment (i.e., Maillard reaction) under the preset temperature conditions. After the Maillard reaction is completed, the obtained material to be fermented can be inoculated with a fermentation strain for fermentation to produce a milk-based raw material (generally a brown milk base).

[0057] Specifically, in the above preparation process, the fermentation temperature can be 41-45°C. During the fermentation process, after reaching the fermentation end point, the fermentation system can be cooled down (usually immediately cooled down when reaching the fermentation end point (i.e., fermenting to a titratable acidity of 90-120°T)) to stop fermentation, and then homogenization and demulsification are performed under a homogenization pressure of 20-30 MPa to obtain a milk-based raw material.

[0058] In addition, the preparation process of the above mixed material may include: mixing a sweetness regulator, an acidity regulator, and a stabilizer, and then mixing with water at 50-65°C (such as 50-60°C), and stirring for 15-30 min; then subjecting the obtained liquid material to a second sterilization at 90-98°C for 5-10 min to obtain a mixed material.

[0059] During specific implementation, the sweetness regulator, the acidity regulator, and the stabilizer can be dry-mixed evenly to obtain a premixed dry material; the water (such as pure water, etc.) is heated to 50-60°C, and then the premixed dry material and 50-60°C are mixed evenly under a stirring state, and the stirring time is, for example, 15-30 min (specifically, the premixed dry material can be slowly added to the material melting system containing 50-60°C water after starting stirring, and the material is circulated and stirred in the material melting system for 15-30 min) to obtain a mixed liquid material; subsequently, the sugar solution is subjected to a second sterilization. During the second sterilization process, flavoring substances or additives such as fruit juice and essence (edible essence) can also be added to the mixed liquid material as needed; after the second sterilization is completed, a mixed material (which can be called a sugar solution) is obtained.

[0060] In addition, after mixing the milk-based raw material with the mixed material containing a sweetness regulator, an acidity regulator, and a stabilizer, it can be stirred for 20 to 30 minutes, and then subjected to a third homogenization under a homogenization pressure of 20 to 30 MPa to obtain an active lactic acid bacteria beverage.

[0061] Generally, based on the total mass of the milk-based raw material and the mixed material (syrup), the mass fraction of the milk-based raw material can be 30% to 40%, and the mass fraction of the syrup can be 60% to 70%; among them, when the syrup contains fruit juice and flavor, the mass fraction of the fruit juice in the syrup can be 1% to 5%, and the mass fraction of the flavor can be 0.01% to 0.2%, but it is not limited thereto. Except for the components mentioned above, the remaining components in the milk-based raw material and the syrup can be water respectively.

[0062] During specific implementation, the active lactic acid bacteria beverage can be filled and then stored refrigerated at 2 to 10°C. The active lactic acid bacteria beverage can maintain the viable bacteria concentration greater than or equal to 1×10 8 CFU / ml during the refrigerated shelf life (storage period) at 2 to 10°C, and has good stability, and basically no phenomena such as stratification and precipitation will occur. The centrifugal sedimentation rate remains within 2%, and at the same time, the post-acidification during the shelf life is controllable, and good fermentation flavor and taste and other qualities can be maintained.

[0063] The equipment used in each step of the embodiments of the present invention can be conventional equipment in the art. For example, steam fumigation equipment, a homogenizer for homogenization, a batching tank for mixing materials, a fermentation tank for fermentation, and sterilization equipment, etc. can all adopt well-known equipment in the art. The filling of the active lactic acid bacteria beverage can be operated according to the conventional filling technology of liquid products in the art, and the specific production equipment and filling process will not be elaborated here.

[0064] The present invention will be further introduced through specific embodiments below. In the following examples and comparative examples, the mass of lactic acid bacteria in 1000 kg of the active lactic acid bacteria beverage is about 100 g to 150 g.

[0065] Example 1

[0066] The composition (the content of each component, as well as the content of plant protein and animal protein, etc.) of the active lactic acid bacteria beverage provided in this Example 1 is shown in Table 1 and Table 3, and its preparation process is as follows:

[0067] S1. Milk-based batching: Preheat raw milk to 50°C, then add coconut milk powder and continue to stir and dissolve the materials for 30 minutes, then carry out a homogenization treatment at 60°C, the homogenization pressure is 30 MPa, and then sterilize at 98°C for 5 minutes (that is, maintain at 98°C for 5 min) to obtain the material to be fermented;

[0068] S2. Inoculation and fermentation: At 42°C ± 1°C, inoculate the material to be fermented with the fermentation strain and then carry out fermentation. Ferment until the pH is about 4.6 or the titratable acidity is about 100°T, which is the fermentation end point (the fermentation time is about 6 - 8 h). After reaching the fermentation end point, immediately cool down to stop fermentation, and then carry out homogenization and demulsification. The homogenization pressure is 20 MPa. After demulsification, the milk base raw material is obtained.

[0069] S3. Sugar solution formulation: Dry mix the sweetness regulator, acidity regulator and stabilizer evenly to obtain the premixed dry material. Heat the pure water to 60 ± 2°C, start stirring, and then slowly add the premixed dry material to it. Circulate and stir in the material melting system for 20 min to obtain the mixed material liquid.

[0070] S4. Sugar solution sterilization: Sterilize the mixed material liquid at 96°C for 6 min. During the sterilization process, add concentrated pineapple juice through the buffer and blending tank to obtain the mixed material (the sterilized sugar solution).

[0071] S5. Mixing of milk base raw material and sugar solution: Mix the milk base raw material with the sterilized sugar solution, stir for 20 min and then carry out homogenization. The homogenization pressure is 20 MPa to obtain the active lactic acid bacteria beverage.

[0072] S6. Filling and storage: After filling the active lactic acid bacteria beverage, store it refrigerated at 2 - 10°C.

[0073] Example 2

[0074] The composition of the active lactic acid bacteria beverage provided in this Example 2 is shown in Table 2 and Table 3, and its preparation process is as follows:

[0075] S1. Milk base formulation: Stir and melt the skim milk powder and glucose at 45°C for 30 min. Then carry out homogenization treatment at 50°C. The homogenization pressure is 30 MPa. After homogenization is completed, carry out the Maillard reaction on the obtained mixed protein raw material at 115°C for 10 min (that is, the Maillard browning process conditions are 115°C, 10 min) to obtain the material to be fermented (the brown milk base after browning).

[0076] S2. Milk base inoculation and fermentation: At 42°C ± 1, inoculate the material to be fermented with the fermentation strain and then carry out fermentation. Ferment until the pH is about 4.6 or the titratable acidity is about 100°T, which is the fermentation end point (the fermentation time is about 6 - 8 h). After reaching the fermentation end point, immediately cool down to stop fermentation, and then carry out homogenization and demulsification. The homogenization pressure is 20 MPa. After demulsification, the milk base raw material is obtained.

[0077] S3. Sugar solution formulation: Dry mix the sweetness regulator, acidity regulator and stabilizer evenly to obtain the premixed dry material. Heat the pure water to 60 ± 2°C, start stirring, and then slowly add the premixed dry material to it. Circulate and stir in the material melting system for 20 min to obtain the mixed material liquid.

[0078] S4. Sugar solution sterilization: Sterilize the mixed material solution at 96°C for 6 min, and add concentrated passion fruit juice through a buffer blending tank during the sterilization process to obtain a mixed material (sterilized sugar solution).

[0079] S5. Mixing of milk-based raw materials and sugar solution: Mix the milk-based raw materials with the sterilized sugar solution, stir for 20 min, and then perform homogenization at a pressure of 20 MPa to obtain an active lactic acid bacteria beverage.

[0080] S6. Filling and storage: After filling the active lactic acid bacteria beverage, store it refrigerated at 2 - 10°C.

[0081] Example 3: The difference from Example 1 lies in the different composition of the active lactic acid bacteria beverage. Specifically, see Tables 1 and 3. Except for the differences shown in Tables 1 and 3, the other conditions are the same as those in Example 1.

[0082] Example 4: The difference from Example 2 lies in the different composition of the active lactic acid bacteria beverage. Specifically, see Tables 2 and 3. Except for the differences shown in Tables 1 and 3, the other conditions are the same as those in Example 2.

[0083] Example 5: The difference from Example 1 lies in the different composition of the active lactic acid bacteria beverage. Specifically, see Tables 1 and 3. Except for the differences shown in Tables 1 and 3, the other conditions are the same as those in Example 1.

[0084] Example 6: The difference from Example 2 lies in the different composition of the active lactic acid bacteria beverage. Specifically, see Tables 2 and 3. Except for the differences shown in Tables 1 and 3, the other conditions are the same as those in Example 2.

[0085] Comparative Example 1: The difference from Example 1 lies in the different dosages of raw cow milk and coconut milk powder (the contents of animal protein and plant protein in the product are different from those in Example 1). Specifically, see Table 3. Except for the differences shown in Table 3, the other conditions are the same as those in Example 1.

[0086] Comparative Example 2: The difference from Example 1 lies in the different dosages of raw cow milk and coconut milk powder (the contents of animal protein and plant protein in the product are different from those in Example 1). Specifically, see Table 3. Except for the differences shown in Table 3, the other conditions are the same as those in Example 1.

[0087] Comparative Example 3: The difference from Example 1 lies in the different fermentation strains used. Specifically, see Table 3. Except for the differences shown in Table 3, the other conditions are the same as those in Example 1.

[0088] Comparative Example 4: The difference from Example 1 lies in the different fermentation time in Step S2. Specifically, see Table 3. Except for the differences shown in Table 3, the other conditions are the same as those in Example 1.

[0089] Comparative Example 5: The difference from Example 3 lies in the different dosages of goat milk and soybean powder (the contents of animal protein and plant protein in the product are different from those in Example 1), as shown in Table 3. Except for the differences shown in Table 3, the remaining conditions are the same as those in Example 3.

[0090] Comparative Example 6: The difference from Example 3 lies in the different dosages of goat milk and soybean powder (the contents of animal protein and plant protein in the product are different from those in Example 1), as shown in Table 3. Except for the differences shown in Table 3, the remaining conditions are the same as those in Example 3.

[0091] Comparative Example 7: The difference from Example 3 lies in the different fermentation strains used, as shown in Table 3. Except for the differences shown in Table 3, the remaining conditions are the same as those in Example 3.

[0092] Comparative Example 8: The difference from Example 3 lies in the different fermentation time in Step S2, as shown in Table 3. Except for the differences shown in Table 3, the remaining conditions are the same as those in Example 3.

[0093] Comparative Example 9: The difference from Example 5 lies in the different dosages of camel powder and peanut powder (the contents of animal protein and plant protein in the product are different from those in Example 1), as shown in Table 3. Except for the differences shown in Table 3, the remaining conditions are the same as those in Example 5.

[0094] Comparative Example 10: The difference from Example 5 lies in the different dosages of camel powder and peanut powder (the contents of animal protein and plant protein in the product are different from those in Example 1), as shown in Table 3. Except for the differences shown in Table 3, the remaining conditions are the same as those in Example 5.

[0095] Comparative Example 11: The difference from Example 5 lies in the different fermentation strains used, as shown in Table 3. Except for the differences shown in Table 3, the remaining conditions are the same as those in Example 5.

[0096] Comparative Example 12: The difference from Example 5 lies in the different fermentation time in Step S2, as shown in Table 3. Except for the differences shown in Table 3, the remaining conditions are the same as those in Example 5.

[0097] Comparative Example 13: The difference from Example 1 is that no acidity regulator is added in Step S3, but an acidity regulator is added in Step S5 (i.e., S5. Mix the milk-based raw material with the sterilized sugar solution, stir for 10 min, then slowly add the citric acid solution, continue stirring until 20 minutes, and then perform homogenization at a pressure of 20 MPa). The remaining conditions are the same as those in Example 1.

[0098] Comparative Example 14: The difference from Example 3 is that in step S3, no acidity regulator was added, but in step S5, an acidity regulator was added (i.e., S5: Mix the milk-based raw material with the sterilized sugar solution, stir for 10 min, then slowly add the citric acid solution, continue stirring for 20 minutes, and then perform homogenization at a pressure of 20 MPa). The other conditions are the same as those in Example 3.

[0099] Comparative Example 15: The difference from Example 5 is that in step S3, no acidity regulator was added, but in step S5, an acidity regulator was added (i.e., S5: Mix the milk-based raw material with the sterilized sugar solution, stir for 10 min, then slowly add the citric acid solution, continue stirring for 20 minutes, and then perform homogenization at a pressure of 20 MPa). The other conditions are the same as those in Example 5.

[0100] Table 1

[0101]

[0102] Table 2

[0103]

[0104] Table 3

[0105]

[0106] Product performance measurement

[0107] (1) Sensory evaluation of the product

[0108] Randomly select 50 professional evaluators (male-female ratio is 1:1), and according to the sensory evaluation criteria (see Table 4), respectively conduct sensory evaluations on the flavor, taste, and color of the samples on the first day of the shelf life (i.e., the active lactic acid bacteria beverage, with the day of preparing the active lactic acid bacteria beverage as the first day), score them, with a full score of 10 points for each item, and the final score is calculated as the average score; then conduct an overall evaluation on the degree of liking for the product (like, good, average), and count the number of people with the overall evaluation. The specific results are shown in Table 5.

[0109] Table 4

[0110]

[0111] Table 5

[0112]

[0113] As can be seen from Table 5, compared with Comparative Examples 1 - 15, the flavor, taste, color, and overall preference of the active lactic acid bacteria beverages in Examples 1 - 6 are significantly better than those in Comparative Examples 1 - 15.

[0114] (2) Determination of viable lactic acid bacteria count in active lactic acid bacteria beverage products during shelf life

[0115] The total number of lactic acid bacteria in the active lactic acid bacteria beverage was determined by the method specified in the National Food Safety Standard Microbiological Examination of Foods - Examination of Lactic Acid Bacteria (GB 4789.35 - 2010). The results are shown in Table 6.

[0116] Table 6

[0117] Storage time 1 day 14 days 28 days Example 1 8.2E+08 9.3E+08 8.5E+08 Example 2 6.3E+08 1.1E+09 7.4E+08 Example 3 7.2E+08 8.6E+08 8.8E+08 Example 4 4.3E+09 5.3E+09 4.8E+08 Example 5 2.2E+09 4.2E+09 3.1E+08 Example 6 1.3E+09 2.7E+09 1.8E+08 Comparative Example 1 8.2E+08 6.3E+07 7.4E+06 Comparative Example 2 6.3E+08 2.3E+07 7.4E+05 Comparative Example 3 7.2E+07 5.7E+06 6.3E+06 Comparative Example 4 4.3E+07 5.3E+07 3.9E+06 Comparative Example 5 3.2E+07 3.1E+06 4.4E+06 Comparative Example 6 1.3E+07 2.6E+06 4.8E+04 Comparative Example 7 2.2E+08 5.3E+06 3.5E+05 Comparative Example 8 1.3E+08 6.1E+07 2.4E+06 Comparative Example 9 2.2E+08 4.6E+07 6.8E+05 Comparative Example 10 1.3E+08 3.3E+06 6.8E+04 Comparative Example 11 4.2E+08 2.2E+7 1.1E+06 Comparative Example 12 5.3E+07 6.7E+05 4.8E+05 Comparative Example 13 3.3E+07 23E+06 4.3E+05 Comparative Example 14 1.2E+07 4.5E+07 5.1E+06 Comparative Example 15 2.3E+07 4.7E+06 3.8E+04

[0118] Note: In Table 6, "E+" represents the nth power of 10. For example, "8.2E+08" represents 8.2×10 8 .

[0119] As can be seen from Table 6, the active lactic acid bacteria beverages of Examples 1 - 6 can maintain a relatively high total number of lactic acid bacteria (greater than 1×10 8 CFU / mL) during the shelf life. However, for the active lactic acid bacteria beverages of Comparative Examples 1 - 15, with the extension of storage time, the total number of lactic acid bacteria therein decreased significantly. The reasons are analyzed as follows: As the fermentation nitrogen source of lactic acid bacteria, the changes in the content of plant protein and animal protein will lead to changes in the content and types of amino acids therein, thereby affecting the viable bacteria count of the product (Comparative Examples 1, 2, 5, 6, 9, 10); during the fermentation process of lactic acid bacteria in a specific nitrogen source environment, the changes in fermentation strains (Comparative Examples 3, 7, 11) and fermentation time (Comparative Examples 4, 8, 12) will also affect the viable bacteria count of the product; the addition steps of acid regulators (citric acid) (Comparative Examples 13, 14, 15) have the risk of introducing miscellaneous bacteria contamination and will also affect the viable bacteria count of the product.

[0120] (3) Shelf life stability test of the product

[0121] Centrifugal sedimentation rate: (1) Take a 50 mL centrifuge tube and weigh its mass, denoted as M 0 ; (2) Weigh 30.00 g (accurate to 0.01 g) of the active lactic acid bacteria beverage sample into a 50 mL centrifuge tube, and weigh the mass of the centrifuge tube and the sample, denoted as M 1 ; (3) Centrifuge the weighed sample at 20 °C and 3500 r / min for 15 min. After centrifugation, pour out the liquid in the centrifuge tube, then invert the centrifuge tube for 10 min, and weigh the mass of the centrifuge tube and the precipitate, denoted as M 2 ; The centrifugal sedimentation rate is calculated according to the following formula:

[0122]

[0123] Each sample was determined in parallel three times, and the average value of the three determination results was taken as the final determination result, as shown in Table 7.

[0124] Table 7

[0125] As can be seen from Table 7, the active lactic acid bacteria beverages of Examples 1 to 6 can maintain a low centrifugal precipitation rate (the centrifugal precipitation rate is kept within 2%) during the shelf life, showing good stability; while for the active lactic acid bacteria beverages of Comparative Examples 1 to 15, with the extension of storage time, their centrifugal precipitation rates increased significantly and the stability was poor, indicating that conditions such as the feeding order of raw materials such as nitrogen source, fermentation strains, fermentation time and acid regulator in the fermentation system will affect the properties such as the stability of the active lactic acid bacteria beverage. Taking Comparative Examples 13 to 15 as an example, one reason for the poor stability of the active lactic acid bacteria beverage may be that Comparative Examples 13 to 15 caused incomplete dissolution of some raw materials, resulting in poor stability of the active lactic acid bacteria beverage.

[0126] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. An active lactic acid bacteria beverage, characterized in that, the active lactic acid bacteria beverage contains animal protein, plant protein and lactic acid bacteria, and the lactic acid bacteria include Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum and Lactobacillus acidophilus; based on the total mass of the active lactic acid bacteria beverage, the mass fraction of the animal protein is 0.6% - 0.9%, and the mass fraction of the plant protein is 0.1% - 0.4%.

2. The active lactic acid bacteria beverage according to claim 1, characterized in that, the animal protein includes one or more of milk protein, goat milk protein and camel milk protein; and / or, the active lactic acid bacteria beverage includes an animal protein raw material for providing the animal protein, and the animal protein raw material includes one or more of milk raw material, goat milk raw material and camel milk raw material; and / or, the plant protein includes one or more of coconut milk protein, almond protein, soy protein, quinoa protein, peanut protein.

3. The active lactic acid bacteria beverage according to claim 1, characterized in that, based on the total mass of the active lactic acid bacteria beverage, the mass fraction of the lactic acid bacteria is 0.01% - 0.05%; and / or, the viable bacteria concentration of the active lactic acid bacteria beverage is greater than or equal to 1×10 8 CFU / mL; and / or, the lactic acid bacteria further include one or more of Lactobacillus paracasei, Bifidobacterium, Bifidobacterium longum, Bifidobacterium animalis, Leuconostoc mesenteroides, Lactobacillus rhamnosus, Lactobacillus reuteri.

4. The active lactic acid bacteria beverage according to claim 1, characterized in that, the active lactic acid bacteria beverage further contains reducing sugar, and the lactic acid bacteria include Lactobacillus paracasei.

5. The active lactic acid bacteria beverage according to claim 4, characterized in that, the reducing sugar includes one or more of glucose, galactose, fructose, fructose syrup.

6. The active lactic acid bacteria beverage according to claim 1, characterized in that, the active lactic acid bacteria beverage includes a stabilizer, a sweetness regulator and an acidity regulator; preferably, based on the total mass of the active lactic acid bacteria beverage, the mass fraction of the stabilizer is 0.25% - 0.45%, the mass fraction of the sweetness regulator is 2% - 8%, and the mass fraction of the acidity regulator is 0.2% - 0.8%; preferably, the stabilizer includes one or more of pectin, sodium carboxymethyl cellulose, gellan gum, propylene glycol alginate, soluble soybean polysaccharide, citrus fiber, xanthan gum; preferably, the sweetness regulator includes one or more of sucrose, fructose, sucralose, acesulfame potassium, stevioside, xylitol, maltitol, erythritol, granulated sugar and mogroside; preferably, the acidity regulator includes one or more of lactic acid, citric acid, malic acid, tartaric acid and phosphoric acid.

7. The active lactic acid bacteria beverage according to any one of claims 1 - 6, characterized in that, the active lactic acid bacteria beverage includes fruit juice, and the fruit juice includes one or more of apple juice, pomegranate juice, lemon juice, small green tangerine juice, calamansi juice, grape juice, pear juice, strawberry juice, mango juice, pineapple juice, passion fruit juice.

8. A preparation method of the active lactic acid bacteria beverage according to any one of claims 1 - 7, characterized in that, comprises the following steps: A mixed protein raw material containing an animal protein raw material and a plant protein raw material is subjected to first sterilization or undergoes a Maillard reaction in the presence of a reducing sugar to obtain a material to be fermented; After inoculating the material to be fermented with the lactic acid bacteria, fermentation is carried out for a fermentation time greater than 5 h, and the fermentation end point is that the acidity of the system reaches 90 - 120 °T to obtain a milk-based raw material; The milk-based raw material is mixed with a mixed material containing a sweetness regulator, an acidity regulator, and a stabilizer to obtain the active lactic acid bacteria beverage.

9. The preparation method of the active lactic acid bacteria beverage according to claim 8, characterized in that, The preparation process of the material to be fermented includes: mixing the animal protein raw material and the plant protein raw material, stirring at 40 - 50 °C for 20 - 40 min, and then performing first homogenization at a temperature of 50 - 60 °C and a homogenization pressure of 20 - 30 MPa to obtain the mixed protein raw material; subjecting the mixed protein raw material to the first sterilization at 90 - 98 °C for a time of 5 - 10 min to obtain the material to be fermented; Or, the preparation process of the material to be fermented includes: mixing the animal protein raw material, the plant protein raw material, and the reducing sugar, stirring at 40 - 50 °C for 20 - 40 min, and then performing second homogenization at a temperature of 50 - 60 °C and a homogenization pressure of 20 - 30 MPa to obtain the mixed protein raw material; subjecting the mixed protein raw material to the Maillard reaction to obtain the material to be fermented; wherein, the temperature of the Maillard reaction is 110 - 125 °C and the time is 5 - 10 min, or the temperature of the Maillard reaction is greater than or equal to 90 - 95 °C and the time is 2 - 4 h.

10. The preparation method of the active lactic acid bacteria beverage according to claim 8 or 9, characterized in that, The temperature of the fermentation is 41 - 45 °C. During the fermentation process, after reaching the fermentation end point, the fermentation system is cooled to stop fermentation, and then homogenization and demulsification are carried out at a homogenization pressure of 20 - 30 MPa to obtain the milk-based raw material; and / or, the preparation process of the mixed material includes: mixing the sweetness regulator, the acidity regulator, and the stabilizer, and then mixing with water at 50 - 60 °C and stirring for 15 - 30 min; then subjecting the obtained liquid material to second sterilization at 90 - 98 °C for a second sterilization time of 5 - 10 min to obtain the mixed material; and / or, after mixing the milk-based raw material with the mixed material containing the sweetness regulator, the acidity regulator, and the stabilizer, stirring for 20 - 30 min, and then performing third homogenization at a homogenization pressure of 20 - 30 MPa to obtain the active lactic acid bacteria beverage.

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