Viable bacterium type milk-flavored beverage and preparation method thereof

Abstract

The invention provides a viable bacterium type milk-flavored beverage and a preparation method thereof. Raw materials of the viable bacterium type milk-flavored beverage comprise lactobacillus paracasei and a beverage stock solution, and the beverage stock solution comprises the following raw materials in percentage by mass: 0.625-0.9375% of raw milk powder, 1 * 10 < 6 >-1 * 10 < 8 > CFU / mL of a leavening agent, 7.0-10.0% of carbohydrates, 0.2-0.5% of a stabilizer, 0.15-0.28% of an acidity regulator and the balance of an auxiliary agent and water. The viable bacterium type milk-flavored beverage prepared from the raw materials has high activity of the lactobacillus paracasei and the leavening agent, so that the product has a high viable bacterium number in the shelf life, and the viable bacterium number is not lower than 107 CFU / mL in the shelf life of 21 days.

Description

Technical Field

[0001] The present invention relates to a live bacteria type milk - flavored drink, and particularly to a live bacteria type milk - flavored drink and a preparation method thereof, belonging to the food field. Background Art

[0002] The live bacteria type milk - flavored drink contains live bacteria, making it have a high health value. Moreover, it has a good taste and is suitable for direct drinking, so it is favored by consumers.

[0003] However, since the live bacteria type milk - flavored drink is generally obtained by compounding fermented milk and sugar solution, and the fermented milk is sterilized during this process, the content of probiotics in the milk - flavored drink is reduced. At the same time, because the protein content of the existing milk - flavored drink is generally 0.2 - 0.3%, which is relatively low, and the pH value is also low, both are not conducive to the survival of probiotics. As a result, the viable count of the milk - flavored drink is reduced to 10^4 CFU / mL within a one - week shelf life, leading to a significant reduction in the health attribute of the product.

[0004] A live bacteria type milk - flavored drink with a high viable count is expected to fill the market gap. Summary of the Invention

[0005] The present invention provides a live bacteria type milk - flavored drink, which has a high viable count within the shelf life. The viable count is not less than 10^7 CFU / mL within 21 days of shelf life, and the product has high stability.

[0006] The present invention also provides a preparation method of the above - mentioned live bacteria type milk - flavored drink. The preparation method is simple in operation and is conducive to producing a live bacteria type milk - flavored drink with a high viable count and high stability.

[0007] The present invention provides a live bacteria type milk - flavored drink, wherein the raw materials of the live bacteria type milk - flavored drink include 0.005 - 0.01% of Lactobacillus paracasei by mass percentage, and the balance is the drink stock solution.

[0008] Among them, the viable count of the Lactobacillus paracasei is not less than 1×10^10 CFU / g; the raw materials of the drink stock solution include 0.625 - 0.9375% of raw milk powder, 1×10^6 - 1×10^8 CFU / mL of starter culture, 7.0 - 10.0% of saccharide substances, 0.2 - 0.5% of stabilizer, 0.15 - 0.28% of acidity regulator, and the balance is auxiliary agents and water.

[0009] For the live bacteria type milk - flavored drink as described above, the starter culture includes Lactobacillus bulgaricus and Streptococcus thermophilus.

[0010] The live bacteria-containing milk-flavored drink as described above, wherein the stabilizer comprises at least one of soluble soybean polysaccharide, gellan gum, sodium carboxymethyl cellulose, propylene glycol alginate, locust bean gum, gelatin, agar, arabic gum, guar gum, xanthan gum, carrageenan, pectin, and oxidized hydroxypropyl starch.

[0011] The live bacteria-containing milk-flavored drink as described above, wherein the acidity regulator comprises at least one of citric acid, sodium citrate, and lactic acid.

[0012] The live bacteria-containing milk-flavored drink as described above, wherein the adjuvant comprises essence, and the mass percentage content of the essence in the raw materials of the live bacteria-containing milk-flavored drink is 1-1.5‰.

[0013] The live bacteria-containing milk-flavored drink as described above, wherein the essence is a liquid essence dissolved in a polar solvent.

[0014] The live bacteria-containing milk-flavored drink as described above, wherein the polar solvent comprises at least one of ethanol and glycerol.

[0015] The live bacteria-containing milk-flavored drink as described above, wherein the adjuvant comprises fruit juice, and the mass percentage content of the fruit juice in the raw materials of the live bacteria-containing milk-flavored drink is 0.1-1%.

[0016] The present invention also provides a preparation method of the live bacteria-containing milk-flavored drink according to any one of the above, which comprises the following steps:

[0017] 1) Mix the raw material system comprising the saccharide substances, stabilizer, part of the acidity regulator, and part of the water, and then perform a first sterilization treatment to obtain a first material.

[0018] 2) Dissolve the raw milk powder in the remaining water, perform a second sterilization treatment, then add a fermenting agent for fermentation, terminate the fermentation when the fermentation acidity > 85°T, and perform a homogenization treatment on the fermentation system to obtain a second material.

[0019] 3) Mix the first material and the second material, and adjust the acidity to 36-42°T with the remaining acidity regulator to obtain a drink stock solution.

[0020] 4) Add the Lactobacillus paracasei to the drink stock solution to obtain the live bacteria-containing milk-flavored drink.

[0021] The preparation method as described above, wherein in step 4), a strain hood is used for adding the Lactobacillus paracasei.

[0022] The raw materials of the live bacteria type milk - flavored drink of the present invention include Lactobacillus paracasei and a drink stock solution. Among them, the raw materials of the drink stock solution, by mass percentage, include 0.625 - 0.9375% of raw milk powder, 1×10^6 - 1×10^8 CFU / mL of starter culture, 7.0 - 10.0% of saccharide substances, 0.2 - 0.5% of stabilizer, 0.15 - 0.28% of acidity regulator, and the balance is auxiliary agents and water. The live bacteria type milk - flavored drink prepared from the above raw materials has a relatively high activity of Lactobacillus paracasei, so that the product has a relatively high number of live bacteria within the shelf life. The number of live bacteria is not less than 10^7 CFU / mL within 21 days of shelf life. At the same time, the live bacteria type milk - flavored drink has relatively high stability. Detailed implementation mode

[0023] To make the objectives, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0024] The first aspect of the present invention provides a live bacteria type milk - flavored drink. The raw materials of the live bacteria type milk - flavored drink, by mass percentage, include 0.005 - 0.01% of Lactobacillus paracasei, and the balance is the drink stock solution.

[0025] Among them, the number of live bacteria of the above - mentioned Lactobacillus paracasei is not less than 1×10^10 CFU / g; the raw materials of the above - mentioned drink stock solution, by mass percentage, include 0.625 - 0.9375% of raw milk powder, 1×10^6 - 1×10^8 CFU / mL of starter culture, 7.0 - 10.0% of saccharide substances, 0.2 - 0.5% of stabilizer, 0.15 - 0.28% of acidity regulator, and the balance is auxiliary agents and water.

[0026] The present invention does not make special limitations on the above - mentioned raw milk powder. For example, raw cow milk powder, raw goat milk powder, raw camel milk powder, whey powder, whole milk powder, skim milk powder can all be used in the present invention. Its main function is to provide nutrients such as protein and milk - flavored taste for the live bacteria type milk - flavored drink of the present invention.

[0027] The starter culture used in the present invention can be the commonly used starter culture in the art, and conventional yogurt starter cultures can all be used.

[0028] Since the starter culture is generally lactic acid bacteria, the number of live bacteria in the live bacteria type milk - flavored drink of the present invention refers to the total number of live lactic acid bacteria in the product.

[0029] The above-mentioned saccharide substances may include at least one of granulated sugar, glucose, fructose, galactose, and fructose-glucose syrup. While providing a sweet taste to the product of the present invention, they also provide a certain viscosity, and cooperate with stabilizers, acidity regulators, etc. to build a stable system for the product, which is beneficial to maintaining the stability of the product texture and pH, and further beneficial to keeping a high viable count of live bacteria in the product of the present invention during the shelf life.

[0030] The present invention does not limit the types of the above-mentioned stabilizers, acidity regulators, and adjuvants.

[0031] In the raw materials of the beverage concentrate, the mass percentage content of raw milk powder is 0.625 - 1.56%. This makes the protein content of the product relatively low. At the same time, since the starter culture produces acid during fermentation, the pH of the fermentation system is relatively low, which also makes the product present a low pH state. In beverages with low protein content and low pH, it is difficult for probiotics to survive in large numbers, and thus the viable count of live bacteria in the beverage gradually decreases during the shelf life.

[0032] The mass percentage content of the above-mentioned Lactobacillus paracasei in the raw materials of the live bacteria type milk-flavored beverage of the present invention is 0.005 - 0.01%. In some embodiments, its mass addition amount is 50 g / t - 100 g / t.

[0033] However, the inventors of the present invention found that by adding Lactobacillus paracasei to the above-mentioned beverage concentrate, in the buffer stable system provided by the raw material formula of the above-mentioned beverage concentrate, Lactobacillus paracasei and the starter culture act synergistically. Although the protein content in the milk-flavored beverage of the present invention is relatively low and the pH value is also relatively low, it can still maintain a high vitality, so that the product maintains a high viable count of live bacteria during the shelf life. In some embodiments, the viable count of the live bacteria type milk-flavored beverage of the present invention is still not less than 10^7 CFU / mL after 21 days of shelf life, which improves the health value of the product.

[0034] The live bacteria type milk-flavored beverage of the present invention has a high viable count of live bacteria during the shelf life. The viable count after 21 days of shelf life is still not less than 10^7 CFU / mL, and it has a high health value. Moreover, this live bacteria type milk-flavored beverage has a refreshing taste, high stability, good flavor, few additives, and high health value, and has broad market prospects.

[0035] In some embodiments, the above-mentioned Lactobacillus paracasei is Lactobacillus paracasei K56, namely Lactobacillus casei - like K56. This strain was isolated from the intestines of healthy Chinese infants and is deposited by Inner Mongolia Yili Industrial Co., Ltd. at the China General Microbiological Culture Collection Center (CGMCC). Lactobacillus paracasei K56, in synergistic action with the stable system and starter culture of the beverage stock solution of the present invention, significantly increases the viable count of the live - bacteria type milk - flavored beverage of the present invention during the shelf life, ensuring that the viable count of the product during the shelf life is not less than 10^7 CFU / mL.

[0036] When the above - mentioned starter culture includes Lactobacillus bulgaricus and Streptococcus thermophilus, it can not only provide more nutritional components for the product of the present invention through fermentation, but also increase the viable count by its own proliferation, providing an excessive number of live bacteria for the product of the present invention. In synergistic action with the above - mentioned Lactobacillus paracasei, it provides the viable count in the live - bacteria type milk - flavored beverage of the present invention, thereby enhancing the nutritional value of the product of the present invention.

[0037] Furthermore, when the above - mentioned stabilizer includes at least one of soluble soybean polysaccharide, gellan gum, sodium carboxymethyl cellulose, propylene glycol alginate, locust bean gum, gelatin, agar, gum arabic, guar gum, xanthan gum, carrageenan, pectin, hydroxypropyl starch oxide, on the one hand, it is beneficial to significantly reduce the precipitation rate of the live - bacteria type milk - flavored beverage of the present invention, and on the other hand, it is beneficial to maintain the stability of the pH of the product system, and thus is beneficial to maintaining the stability of the high viable count of the product.

[0038] The above - mentioned acidity regulators include at least one of citric acid, sodium citrate, and lactic acid. These acidity regulators can effectively adjust the pH value of the beverage stock solution, which is beneficial to providing an effective buffer system for the live - bacteria type milk - flavored beverage of the present invention, and thus is beneficial to maintaining a high viable count of the product during the shelf life.

[0039] The above - mentioned adjuvant includes essence, and the mass percentage content of the essence in the raw materials of the live - bacteria type milk - flavored beverage is 1 - 1.5‰, which is beneficial to further improving the flavor and taste of the live - bacteria type milk - flavored beverage.

[0040] Because the protein content of the live - bacteria type milk - flavored beverage of the present invention is relatively low, a large amount of foam is easily generated during the preparation, material melting, mixing, and filling processes of the product, which affects the actual production, is prone to causing contamination by miscellaneous bacteria, and is not conducive to maintaining the high viable count in the product. The inventor found that when the above - mentioned essence is a liquid essence dissolved in a polar solvent, it is beneficial to avoid a large amount of foam during the preparation of the live - bacteria type milk - flavored beverage, has an antifoaming effect, thereby avoiding the risk of contamination by miscellaneous bacteria, and is also beneficial to improving the quality of the product and avoiding the use of traditional antifoaming agents.

[0041] The above-mentioned polar solvents include at least one of ethanol and glycerol, which can effectively eliminate the foam generated during the product preparation process, thereby facilitating the maintenance of product quality.

[0042] The above-mentioned adjuvant also includes fruit juice, and the mass percentage content of the fruit juice in the raw materials of the live bacteria type milk-flavored beverage is 0.1-1%.

[0043] The above-mentioned fruit juice is beneficial to increasing the flavor and taste of the product. The present invention does not limit the type of the above-mentioned fruit juice. For example, at least one of strawberry, mango, apple, citrus, and watermelon can be used in the live bacteria type milk-flavored beverage of the present invention to increase the fruit flavor and taste of the product.

[0044] The second aspect of the present invention provides a preparation method of the live bacteria type milk-flavored beverage of the first aspect, including the following steps:

[0045] 1) Mix the raw material system including saccharide substances, stabilizer, part of the acidity regulator and part of water, and then perform the first sterilization treatment to obtain the first material;

[0046] 2) Dissolve the raw material milk powder in the remaining water, perform the second sterilization treatment, then add the starter and ferment. When the fermentation acidity > 85°T, terminate the fermentation, and perform a homogenization treatment on the fermentation system to obtain the second material;

[0047] 3) Mix the first material and the second material, and adjust the acidity to 36-42°T with the remaining acidity regulator to obtain the beverage stock solution;

[0048] 4) Add Lactobacillus paracasei to the beverage stock solution to obtain the live bacteria type milk-flavored beverage.

[0049] In the above step 1), in order to promote the full mixing of various raw materials, the raw material system can be subjected to a water bath heating treatment. The conditions of the water bath heating can be 65-70°C, and the water bath heating time can be 30 minutes. The present invention does not limit the conditions of the first sterilization treatment, and the conventional sterilization conditions in the art can be selected, such as pasteurization.

[0050] The purpose of dissolving the raw material milk powder in the remaining water in step 2) is to prepare reconstituted milk. Therefore, in order to improve the quality of the reconstituted milk, it can be dissolved at 45°C for 20 minutes. Further, after obtaining the reconstituted milk, it can be hydrated for another half an hour, which is beneficial to improving the quality of the reconstituted milk, thereby being beneficial to improving the fermentation effect and helpful for improving the product quality. Similarly, the present invention does not limit the conditions of the second sterilization treatment, and the conventional sterilization conditions in the art can be selected, such as pasteurization.

[0051] It is understandable that after adding the starter, it should be mixed evenly so that the starter is evenly dispersed everywhere, which is conducive to the fermentation process to be carried out evenly at various positions in the fermentation system. The conditions of the fermentation process can be set according to the characteristics of the starter, as long as it is suitable for the growth, reproduction and fermentation of the starter, conducive to maintaining the high vitality of the starter, and then conducive to improving the quality and viable count of the product. For example, generally, the fermentation temperature can be limited to 43°C, which is conducive to improving the vitality of the starter at this time.

[0052] The present invention defines the end point of the above fermentation as the fermentation acidity > 85°T. In some embodiments, it generally takes 5 hours of fermentation time to reach the above fermentation acidity.

[0053] The present invention does not particularly limit the conditions of the above homogenization treatment. For example, homogenization can be carried out at a temperature of 50°C and 30 / 150 bar. The second material obtained after homogenization treatment has a uniform tissue state, can be better mixed with the first material, is conducive to improving the stability of the product, and avoids a large amount of precipitation affecting the quality and viable count of the product.

[0054] Mix the first material and the second material, and adjust the acidity to 36 - 42°T with the remaining acid regulator to obtain the beverage stock solution.

[0055] Then add Lactobacillus paracasei to the beverage stock solution to obtain a live bacteria type milk - flavored beverage.

[0056] It is understandable that the operation of adding the above - mentioned Lactobacillus paracasei to the beverage stock solution should ensure aseptic operation to avoid contamination by miscellaneous bacteria such as molds, so as to avoid affecting the flavor, taste and stability of the viable count of the product within the shelf life. After adding Lactobacillus paracasei to the beverage stock solution, it should be mixed evenly, for example, it can be stirred for 15 minutes.

[0057] The present invention does not limit the mass ratio of the above - mentioned partial water and the remaining water.

[0058] In some embodiments, the mass ratio of the above - mentioned first material and the second material when mixed is 95:5, and the ratio of the above - mentioned partial water and the remaining water can be deduced according to this ratio.

[0059] Similarly, the present invention does not limit the mass ratio of the above - mentioned partial acid regulator and the remaining acid regulator, as long as the acidity of the beverage stock solution is maintained at 36 - 42°T.

[0060] The preparation method of the live bacteria type milk - flavored beverage provided by the present invention is simple and convenient. Through this method, a live bacteria type milk - flavored beverage with a refreshing taste, full of milk flavor, having a high viable count within the shelf life, and good flavor, taste and high stability can be prepared.

[0061] Furthermore, after obtaining the above-mentioned beverage stock solution in step 3), a homogenization treatment can be carried out again, which is beneficial to reducing the diameter of fat globules in the beverage stock solution, making the state of the product more uniform, avoiding the phenomenon of floating oil during the shelf life of the product, making the product system more stable, and also being beneficial to the stability of a high viable bacteria count in the product during the shelf life.

[0062] The above homogenization conditions can be a homogenization pressure of 50 / 200 bar.

[0063] In some embodiments, in the above step 4), a strain hood is used for adding Lactobacillus paracasei. The strain hood is beneficial to providing a closed and sterile place for the addition step of Lactobacillus paracasei, reducing the risk of contamination by molds and yeasts during the inoculation process, and ensuring no contamination by miscellaneous bacteria.

[0064] It can be understood that the above strain hood is placed at the addition port where Lactobacillus paracasei is added to the beverage stock solution, which can provide a closed and sterile place for the process of adding Lactobacillus paracasei to the beverage stock solution.

[0065] At the same time, it is necessary to sterilize the strain hood, the strain adder and the surrounding environment. For example, it can be cleaned or spray-disinfected with peracetic acid (concentration of 0.2% - 0.3%); sterilization treatment is carried out with an ultraviolet germicidal lamp, and the time of the above ultraviolet sterilization treatment is not less than 40 min.

[0066] The above disinfection with peracetic acid and ultraviolet sterilization can be used in a reasonable combination. The present invention does not limit specific steps. For example, the following operations can be carried out:

[0067] 1) Place the strain hood at the addition port of Lactobacillus paracasei, clean and disinfect the strain hood with peracetic acid (concentration of 0.2% - 0.3%), and use an ultraviolet germicidal lamp to sterilize the internal environment of the strain hood for not less than 40 min;

[0068] 2) Spray-disinfect the inside and surrounding environment of the strain adder with peracetic acid;

[0069] 3) After completing the addition of Lactobacillus paracasei, carry out sterilization treatment on the surrounding environment again.

[0070] In the above step 2), a hand-held pneumatic spray disinfector filled with peracetic acid disinfectant can be used for spray disinfection.

[0071] Hereinafter, the viable bacteria type milk-flavored beverage of the present invention and its preparation method will be introduced in more detail through specific examples.

[0072] The manufacturers and parameters of some raw materials used in the following examples and comparative examples are explained as follows:

[0073] Lactobacillus paracasei: Lactobacillus paracasei K56, isolated from the intestines of healthy infants and young children in China, was deposited for patent purposes at the China General Microbiological Culture Collection Center (CGMCC) by Inner Mongolia Yili Industrial Co., Ltd. The viable count is 1*10^10 CFU / g;

[0074] Bifidobacterium: Chr. Hansen BB-12 TM , and its viable count is 1*10^10 CFU / g;

[0075] Starter culture: Chr. Hansen Premium 1.0, including Lactobacillus bulgaricus and Streptococcus thermophilus, with a viable count of 1*10^10 CFU / g;

[0076] Liquid flavor: Hangzhou Ansai Biotechnology Co., Ltd., with edible alcohol as the solvent;

[0077] Powder flavor: Hangzhou Ansai Biotechnology Co., Ltd.;

[0078] All other raw materials are common raw materials in the art.

[0079] Example 1

[0080] The raw materials of the live bacteria type milk flavor drink in this example include 50 g / t of Lactobacillus paracasei by mass percentage, and the balance is the drink stock solution.

[0081] Among them, the raw materials of the drink stock solution include, by mass percentage, 0.625% of skim milk powder, 5 g / t of starter culture, 7.0% of granulated sugar, 0.2% of soluble soybean polysaccharide, 0.19% of anhydrous citric acid, 0.05% of sodium citrate, 0.01% of liquid flavor, 0.1% of grape juice, and the balance is water;

[0082] The preparation method of the above live bacteria type milk flavor drink includes the following steps:

[0083] 1) Mix the raw material system including granulated sugar, soluble soybean polysaccharide, part of anhydrous citric acid and sodium citrate, liquid flavor, grape juice and part of water, heat it in a water bath at 65 - 70 °C for 30 min, and after pasteurization treatment, obtain the first material;

[0084] 2) Dissolve skim milk powder in the remaining water and dissolve it at 45 °C for 20 min. After pasteurization, add the starter culture for fermentation. The fermentation temperature is 43 °C. When the fermentation acidity > 85 °T, terminate the fermentation. At this time, the fermentation duration is 5 h. Homogenize the fermentation system at 50 °C and 30 / 150 bar to obtain the second material;

[0085] 3) Mix the first material and the second material, adjust the acidity to 38°T with the remaining citric acid, and perform homogenization at a homogenization pressure of 50 / 200 bar to obtain the beverage stock solution;

[0086] 4) Place the strain cover at the Lactobacillus paracasei addition port, clean and disinfect the strain cover with peracetic acid (concentration 0.2% - 0.3%), and sterilize the internal environment of the strain cover with an ultraviolet germicidal lamp for no less than 40 minutes; spray and disinfect the inside and surrounding environment of the strain addition device with peracetic acid; add Lactobacillus paracasei to the beverage stock solution to obtain the live bacteria type milk - flavored beverage.

[0087] Example 2

[0088] The raw materials of the live bacteria type milk - flavored beverage in this example include 100 g / t of Lactobacillus paracasei by mass percentage, and the balance is the beverage stock solution.

[0089] Among them, the raw materials of the beverage stock solution include, by mass percentage, 0.9375% of skim milk powder, 7.5 g / t of starter, 10.0% of granulated sugar, 0.5% of soluble soybean polysaccharide, 0.23% of anhydrous citric acid, 0.05% of sodium citrate, 0.01% of liquid flavor, 1% of grape juice, and the balance is water;

[0090] The preparation method of the above - mentioned live bacteria type milk - flavored beverage is the same as that in Example 1.

[0091] Example 3

[0092] This comparative example is basically the same as Example 1, the difference is:

[0093] Replace the soluble soybean polysaccharide with the same mass of pectin.

[0094] Example 4

[0095] This comparative example is basically the same as Example 1, the difference is:

[0096] Replace the liquid flavor with the same mass of powder flavor.

[0097] Comparative Example 1

[0098] This comparative example is basically the same as Example 1, the difference is:

[0099] Adjust the addition amount of sodium citrate to 0.002%, and make up the difference in the product raw materials with water.

[0100] Comparative Example 2

[0101] This comparative example is basically the same as Example 1, the difference is:

[0102] Replace Lactobacillus paracasei with Bifidobacterium lactis.

[0103] Comparative Example 3

[0104] This comparative example is basically the same as Example 1, except that:

[0105] In step 4) of the preparation method, the beverage stock solution is first sterilized and then Lactobacillus paracasei is added.

[0106] Comparative Example 4

[0107] The raw material formula of the live bacteria type milk - flavored beverage in this comparative example is the same as that in Example 1;

[0108] The preparation method of the live bacteria type milk - flavored beverage in this comparative example includes the following steps:

[0109] 1) Mix the raw material system including granulated sugar, soluble soybean polysaccharide, partial anhydrous citric acid and sodium citrate, liquid flavor, grape juice and partial water, heat it in a water bath to 65 - 70 °C, the water bath heating time is 30 min, after pasteurization treatment, the first material is obtained;

[0110] 2) Dissolve skim milk powder in the remaining water at a temperature of 45 °C for 20 min, after pasteurization, add the starter and Lactobacillus paracasei for fermentation, the fermentation temperature is 43 °C, when the fermentation acidity > 85 °T, terminate the fermentation, at this time the fermentation duration is 5 h, homogenize the fermentation system at a temperature of 50 °C and 30 / 150 bar to obtain the second material;

[0111] 3) Mix the first material and the second material, adjust the acidity to 38 °T with the remaining citric acid, and perform homogenization under a homogenization pressure of 50 / 200 bar to obtain the above - mentioned live bacteria type milk - flavored beverage.

[0112] Comparative Example 5

[0113] This comparative example is basically the same as Example 1, except that:

[0114] The product of this comparative example is the beverage stock solution of Example 1.

[0115] Test Example

[0116] 1. Detect the following parameters of the products in the above - mentioned examples and comparative examples:

[0117] 1) Number of viable lactic acid bacteria: Detect the number of viable lactic acid bacteria in the products according to GB 4789.35 - 2016 "National Food Safety Standard Food Microbiology Examination Lactic Acid Bacteria Examination". Among them, each product is stored at 4 °C and 25 °C for 1, 7, 14, 21 days respectively, and the total number of viable lactic acid bacteria in the products on the 1st, 7th, 14th, 21st day of the above - mentioned storage is detected respectively. The specific results are shown in Table 1;

[0118] 2) Centrifugal sedimentation rate: The centrifugal sedimentation rates of the products of Examples 1-3 were detected. Take a 50 mL centrifuge tube, weigh the centrifuge tube, and record it as M. 0 ; Weigh the product with a mass of M 1 (accurate to 0.01 g) and place it in the above centrifuge tube; Centrifuge at 20 °C and 3500 r / min for 15 min. After centrifugation, pour out the liquid in the centrifuge tube. After inverting the centrifuge tube for 10 min, weigh the centrifuge tube and the precipitate, and record it as M 2 , and the centrifugal sedimentation rate is shown by the following formula:

[0119]

[0120] Each product was stored at 4 °C and 25 °C for 1, 7, 14, and 21 days respectively, and the centrifugal sedimentation rates of the products stored for the 1st, 7th, 14th, and 21st days were detected respectively. The specific results are shown in Table 2.

[0121] 2. Test results

[0122] Table 1 Viable lactic acid bacteria count (CFU / mL) of the product

[0123]

[0124] As can be seen from Table 1, by comparing the results of each example and the comparative example, it can be found that Lactobacillus paracasei is more suitable for increasing the viable bacteria count in the milk flavor beverage system. During the shelf life, the viable bacteria count in the product can be stably maintained above 10 to the 7th power; the viable bacteria count of the example products during the shelf life is significantly higher than that of the comparative example products; the viable bacteria counts of the samples with only Lactobacillus paracasei added and those fermented with the basic strains do not meet the national standard requirements during the shelf life, which proves that only when the basic starter and the later-added Lactobacillus paracasei act synergistically can the viable bacteria count of the products of the present invention be significantly increased during the shelf life. Under the formula and process conditions of the present invention, the viable bacteria count of the product can be significantly increased during the shelf life, and at the same time, no mold and yeast contamination occurs during the shelf life.

[0125] Table 2 Centrifugal sedimentation rate (%) of the product

[0126]

[0127] As can be seen from Table 2, soluble soybean polysaccharide is more suitable for the low pH system, which is beneficial to improving the stability of the product system and reducing the centrifugal sedimentation rate.

[0128] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than 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 on some or all of the technical features; and these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A live bacteria type milk - flavored drink, characterized in that, the raw materials of the live bacteria type milk - flavored drink include Lactobacillus paracasei 0.005 - 0.01% by mass percentage, and the balance is the drink stock solution. Among them, the viable count of Lactobacillus paracasei is not less than 1×10^10 CFU / g; the raw materials of the drink stock solution include, by mass percentage, raw milk powder 0.625 - 0.9375%, starter culture 1×10^6 - 1×10^8 CFU / mL, saccharide substances 7.0 - 10.0%, stabilizer 0.2 - 0.5%, acidity regulator 0.15 - 0.28%, and the balance is auxiliary agent and water.

2. The live bacteria type milk - flavored drink according to claim 1, characterized in that, the starter culture includes Lactobacillus bulgaricus and Streptococcus thermophilus.

3. The live bacteria type milk - flavored drink according to claim 1 or 2, characterized in that, the stabilizer includes at least one of soluble soybean polysaccharide, gellan gum, sodium carboxymethyl cellulose, propylene glycol alginate, locust bean gum, gelatin, agar, arabic gum, guar gum, xanthan gum, carrageenan, pectin, oxidized hydroxypropyl starch.

4. The live bacteria type milk - flavored drink according to any one of claims 1 - 3, characterized in that, the acidity regulator includes at least one of citric acid, sodium citrate, lactic acid.

5. The live bacteria type milk - flavored drink according to any one of claims 1 - 4, characterized in that, the auxiliary agent includes essence, and the mass percentage of the essence in the raw materials of the live bacteria type milk - flavored drink is 1 - 1.5‰.

6. The live bacteria type milk - flavored drink according to claim 5, characterized in that, the essence is a liquid essence dissolved in a polar solvent.

7. The live bacteria type milk - flavored drink according to claim 6, characterized in that, the polar solvent includes at least one of ethanol and glycerol.

8. The live bacteria type milk - flavored drink according to any one of claims 1 - 7, characterized in that, the auxiliary agent includes fruit juice, and the mass percentage of the fruit juice in the raw materials of the live bacteria type milk - flavored drink is 0.1 - 1%.

9. A preparation method of the live bacteria type milk - flavored drink according to any one of claims 1 - 8, characterized in that, it includes the following steps: 1) Mix the raw material system including the saccharide substances, stabilizer, part of the acidity regulator and part of the water, and then carry out the first sterilization treatment to obtain the first material; 2) Dissolve the raw milk powder in the remaining water, carry out the second sterilization treatment, then add the starter culture for fermentation. When the fermentation acidity > 85°T, terminate the fermentation, and carry out homogenization treatment on the fermentation system to obtain the second material; 3) Mix the first material and the second material, and adjust the acidity to 36 - 42°T with the remaining acidity regulator to obtain the drink stock solution; 4) Add Lactobacillus paracasei to the drink stock solution to obtain the live bacteria type milk - flavored drink.

10. The preparation method according to claim 9, characterized in that, in step 4), a strain cover is used for adding the Lactobacillus paracasei.

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