Viable bacteria type coffee beverage added with probiotics and preparation method of viable bacteria type coffee beverage

Abstract

The invention discloses a viable bacterium type coffee beverage added with probiotics and a preparation method of the viable bacterium type coffee beverage, the viable bacterium type coffee beverage provided by the invention comprises the following raw materials: a fermented milk base material and a coffee raw material, the addition amount of the fermented milk base material in the viable bacterium type coffee beverage is 2.4%-3.2%, and the mass ratio of the fermented milk base material to the coffee raw material is (4.8-6.4): 5; the coffee raw material comprises a coffee concentrated solution or coffee powder with Brix greater than or equal to 15%. According to the viable bacterium type coffee beverage, coffee ingredients in the coffee raw materials can be prevented from influencing the viable bacterium number of the probiotics in the fermented milk base material, the viable bacterium number of the probiotics in the shelf life is higher than the viable bacterium number of the probiotics initially added into the viable bacterium type coffee beverage, and the viable bacterium type coffee beverage has the effect of increasing the viable bacterium number of the probiotics in the shelf life.

Description

Technical Field

[0001] The present invention relates to the technical field of coffee beverages, and particularly relates to a live bacteria type coffee beverage added with probiotics and a preparation method thereof. Background Art

[0002] Rich and fragrant coffee beverages have become excellent products favored by consumers. Among them, milk is the most widely used coffee flavoring. With the wide popularity of coffee beverages around the world, in order to adapt to the tastes of consumers in different regions, various fancy combinations of coffee beverages have emerged; for example: milk coffee, almond live bacteria type coffee beverage, coconut juice live bacteria type coffee beverage, sparkling coffee, live bacteria coffee beverage, and so on.

[0003] For live bacteria coffee beverages, they are coffee beverages added with active probiotics / or lactic acid bacteria, and it is necessary to ensure that the number of live bacteria within the shelf life is maintained at a certain level. This product combines the flavor of coffee and the functional characteristics brought by active probiotics or lactic acid bacteria to consumers. However, most commercially available live bacteria coffee beverages are solid beverages, and most products are neutral beverage products.

[0004] As for probiotic live bacteria type coffee beverages, due to the presence of coffee components, the activity of probiotics is affected. Usually within the shelf life, although the number of active probiotics or lactic acid bacteria will fluctuate, it will not be higher than the number of live bacteria of the probiotics at the time of addition. Summary of the Invention

[0005] Therefore, the purpose of the present invention is to provide a live bacteria type coffee beverage that can increase the number of live bacteria of probiotics to a higher level than the initial number of live bacteria of probiotics during the shelf life.

[0006] A live bacteria type coffee beverage, the raw materials thereof include: a fermented milk base material and a coffee raw material. Among them, the addition amount of the fermented milk base material in the live bacteria type coffee beverage is 2.4 - 3.2%, and the mass ratio of the fermented milk base material to the coffee raw material is (4.8 - 6.4):5; the coffee raw material includes a coffee concentrate or coffee powder with a Brix (content of soluble solids) ≥ 15%.

[0007] For example: the addition amount of the fermented milk base material in the live bacteria type coffee beverage can be 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1%, 3.2%, etc., and the mass ratio of the fermented milk base material to the coffee raw material can be 4.8:5, 5.0:5, 5.2:5, 5.4:5, 5.6:5, 5.8:5, 6.0:5, 6.2:5, 6.4:5, etc.

[0008] In the mass ratio of the above-mentioned fermented milk base material to the coffee raw material, the mass of the coffee raw material is measured by coffee concentrate with Brix = 15%; specifically, when the coffee raw material is coffee powder, the mass ratio of the fermented milk base material to the coffee powder is (4.8 - 6.4):(5 * 15% / 100%) = (4.8 - 6.4):0.75. When the coffee raw material is coffee concentrate with Brix = 20%, the mass ratio of the fermented milk base material to the coffee concentrate is (4.8 - 6.4):(5 * 15% / 20%) = (4.8 - 6.4):3.75.

[0009] The fermented milk base material in the present invention is obtained by adjusting the milk protein content of the milk raw material to 2.8 - 3.2% and fermenting it to 165 - 175 °T with a starter.

[0010] For example: the milk protein content in the milk raw material can be adjusted to 2.8%, 2.9%, 3.0%, 3.1%, 3.2%, etc., and the final acidity of the fermented milk base material can be 165 °T, 166 °T, 167 °T, 168 °T, 169 °T, 170 °T, 171 °T, 172 °T, 173 °T, 174 °T, 175 °T, etc. Within this range, the adjustment of parameters has little effect on the viable count result.

[0011] Furthermore, the milk raw material is selected from one or more of skim milk powder, skim milk, and raw cow milk.

[0012] And / or, the starter includes one or more of Lactobacillus paracasei, Lactobacillus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, and Streptococcus thermophilus.

[0013] As a preferred setting, the raw materials further include one or more of fruit juice, sweetener, acidulant, and stabilizer.

[0014] Preferably, the fruit juice includes concentrated orange juice; And / or, the stabilizer includes one or more of soybean polysaccharide, pectin, or sodium carboxymethylcellulose; And / or, the sweetener includes one or more of granulated sugar, sucralose, or stevioside; And / or, the acidulant includes one or more of citric acid and lactic acid.

[0015] The acidity of the viable bacteria type coffee beverage is 35 - 50 °T.

[0016] For example: the acidity of the viable bacteria type coffee beverage can be 35 °T, 36 °T, 37 °T, 38 °T, 39 °T, 40 °T, 41 °T, 42 °T, 43 °T, 44 °T, 45 °T, 46 °T, 47 °T, 48 °T, 49 °T, 50 °T, etc.

[0017] A preparation method of a live bacteria type coffee beverage, comprising: Obtaining a fermented milk base material and a coffee raw material respectively; After mixing the fermented milk base material, the coffee raw material and other raw materials, homogenizing and sterilizing to obtain a bacteria coffee beverage.

[0018] The other raw materials include a sugar gum mixture, and the obtaining process of the sugar gum mixture is as follows: first dry-mix a sweetening agent and a stabilizer, and then put them into water for material dissolution after mixing evenly, and sterilize after material dissolution to obtain the sugar gum mixture.

[0019] The water temperature during material dissolution is 60-80°C.

[0020] For example: the water temperature during material dissolution can be 60°C, 62°C, 65°C, 68°C, 70°C, 72°C, 75°C, 78°C, 80°C, etc.

[0021] And / or, the sterilization temperature is 115-125°C, and the sterilization time is 5-30 s. For example: the sterilization temperature can be 115°C, 118°C, 120°C, 122°C, 125°C, etc., and the sterilization time can be 5 s, 10 s, 15 s, 20 s, 25 s, 30 s, etc.

[0022] The preparation process of the fermented milk base material includes: adjusting the milk protein content of the milk raw material to 2.8-3.2%, sterilizing and then fermenting with a starter to 165-175°T, and then homogenizing and demulsifying to obtain the fermented milk base material; In the preparation steps of the fermented milk base material, the first-stage pressure of homogenization is 40±10 MPa.s, the second-stage pressure is 160±10 MPa.s, and the homogenization temperature is 60-70°C; and / or, the sterilization conditions are: sterilizing at 95±3°C for more than 5 min; and / or, the demulsification conditions are: the stirring speed is 200-400 rpm and the time is 30-90 s.

[0023] For example: the homogenization temperature can be 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, etc., the sterilization temperature can be 92°C, 93°C, 94°C, 95°C, 96°C, 97°C, 98°C, etc., the stirring speed can be 200 rpm, 250 rpm, 300 rpm, 350 rpm, 400 rpm, etc., and the stirring time can be 30 s, 40 s, 50 s, 60 s, 70 s, 80 s, 90 s, etc.

[0024] The coffee raw materials include light-roasted coffee, medium-roasted coffee, and dark-roasted coffee. Among them, the roasting temperature of the light-roasted coffee is 180°C to 205°C, and the roasting time is 10 to 15 minutes; the roasting temperature of the medium-roasted coffee is 210°C to 220°C, and the roasting time is 15 to 18 minutes; the roasting temperature of the dark-roasted coffee is 225°C to 240°C, and the roasting time is 18 to 25 minutes.

[0025] The technical solution of the present invention has the following advantages: 1. The present invention provides a live bacteria-type coffee beverage added with probiotics. Specifically, the raw materials include: a fermented milk base material and coffee raw materials. Among them, the addition amount of the fermented milk base material in the live bacteria-type coffee beverage is 2.4% to 3.2%, and the mass ratio of the fermented milk base material to the coffee raw materials is (4.8 to 6.4):5; the coffee raw materials include a coffee concentrate or coffee powder with a Brix ≥ 15%. By controlling the content of the fermented milk base material in the live bacteria-type coffee beverage and the mass of the corresponding coffee raw materials of the fermented milk base material, specifically, by controlling the addition amount of the fermented milk base material in the live bacteria-type coffee beverage to be 2.4% to 3.2%, and the mass ratio of the fermented milk base material to the coffee raw materials to be (4.8 to 6.4):5, it is possible to prevent the coffee components in the coffee raw materials from affecting the viable count of the probiotics in the fermented milk base material, so that the viable count of the probiotics in the shelf life is higher than the viable count of the probiotics initially added in the live bacteria-type coffee beverage, and it has the effect of increasing the viable count of the probiotics in the shelf life.

[0026] 2. The live bacteria-type coffee beverage provided by the present invention further optimizes the types of coffee raw materials. The coffee raw materials used in the present invention are preferably coffee concentrates with a Brix ≥ 15%. By combining this coffee concentrate with the fermented milk base material, the effect of significantly increasing the viable count of the probiotics in the live bacteria-type coffee beverage during the shelf life is achieved.

[0027] 3. In the live bacteria-type coffee beverage of the present invention, components such as fruit juice, sweetener, acidulant, and stabilizer are also included. By the mutual cooperation of each raw material, the purpose of having a natural and strong aroma of coffee, a real and sweet orange flavor, and a mellow and gentle overall taste can be achieved. Description of the Drawings

[0028] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the following will briefly introduce the drawings required for use in the description of the specific embodiments or the prior art. Obviously, the following drawings are some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0029] Figure 1It is a comparison result graph of the viable bacteria count within the shelf life detected in some embodiments and comparative examples of the present invention. Detailed implementation manners

[0030] The following embodiments are provided to better further understand the present invention. They are not limited to the described optimal implementation manners, and do not constitute limitations on the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with those of other prior arts falls within the protection scope of the present invention.

[0031] For those not specifying specific experimental steps or conditions in the embodiments, the operations or conditions of the conventional experimental steps described in the literature in this field can be followed. For the reagents or instruments not specifying the manufacturer, they are all conventional reagent products that can be obtained through commercial purchase.

[0032] Among them, the dark-roasted coffee concentrate C72: Yunnan Arabica dark-roasted coffee beans roasted at a temperature of 225°C to 240°C for 18 to 25 minutes are used. An extract is obtained through water extraction, and the extract is concentrated to Brix = 15% to obtain the dark-roasted coffee concentrate C72.

[0033] The medium-roasted coffee concentrate C72: Yunnan Arabica medium-roasted coffee beans roasted at a temperature of 210°C to 220°C for 15 to 18 minutes are used. An extract is obtained through water extraction, and the extract is concentrated to Brix = 15% to obtain the medium-roasted coffee concentrate C72.

[0034] The light-roasted coffee concentrate C72: Yunnan Arabica light-roasted coffee beans roasted at a temperature of 180°C to 205°C for 10 to 15 minutes are used. An extract is obtained through water extraction, and the extract is concentrated to Brix = 15% to obtain the light-roasted coffee concentrate C72.

[0035] The light-roasted coffee powder C72 is the powder obtained by continuously concentrating and drying the above-mentioned light-roasted coffee concentrate C72. The medium-roasted coffee powder C72 is the powder obtained by continuously concentrating and drying the above-mentioned medium-roasted coffee concentrate C72; the dark-roasted coffee powder C72 is the powder obtained by continuously concentrating and drying the above-mentioned dark-roasted coffee concentrate C72.

[0036] Dark Roast Coffee Concentrate BC1: 100% Arabica dark roast coffee beans roasted at a temperature of 225°C to 240°C for 18 to 25 minutes are used. An extract is obtained through water extraction, and the extract is concentrated to Brix = 15% to obtain the dark roast coffee concentrate BC1. Among them, the origin of the 100% Arabica dark roast coffee beans is Ethiopia, the coffee variety is Arabica, and the coffee bean type is dark roast; while the origin of the Yunnan Arabica dark roast coffee beans is Yunnan, the coffee variety is Arabica, and the coffee bean type is dark roast; the origin of the Yunnan Arabica medium roast coffee beans is Yunnan, the coffee variety is Arabica, and the coffee bean type is medium roast; the origin of the Yunnan Arabica light roast coffee beans is Yunnan, the coffee variety is Arabica, and the coffee bean type is light roast.

[0037] Example 1 A live bacteria type coffee beverage added with probiotics, comprising: S1. Adjust the skim milk powder with water to a milk protein content of 2.8 - 3.2% to obtain a mixed milk raw material. Preheat the mixed milk raw material to 50 - 70°C, homogenize it (primary pressure 40MPa.s, secondary pressure 160MPa.s, homogenization temperature 50 - 70°C), sterilize it (sterilize at 95°C for 5 minutes), and then cool it. Add 0.6‰ of the starter culture for fermentation until the acidity reaches 170°T, break the emulsion (stirring speed 300rpm, time 60s), and cool it to 4 - 10°C to obtain the fermented milk base material; among them, the starter culture is Lactobacillus paracasei.

[0038] S2. Mix 65kg of granulated sugar, 2kg of soy polysaccharide, and 1kg of pectin dry, then put them into 851kg of water at 70°C for melting and sterilization. The sterilization temperature is 116°C and the time is 15s. Cool the sterilized material to below 10°C to obtain the sugar gum mixture.

[0039] S3. Stir and mix 26kg of fermented milk with the sugar gum mixture, then add 25kg of dark roast coffee concentrate C72 and 30kg of concentrated orange juice. Finally, adjust the acidity to 45°T with citric acid and add sterile water to make up the volume to 1000kg, and homogenize. Cool the homogenized material to below 10°C to obtain the bacteria coffee beverage.

[0040] Example 2 A live bacteria type coffee beverage added with probiotics, comprising: S1. Adjust the skim milk powder with water to a milk protein content of 2.8 - 3.2% to obtain a mixed milk raw material. Preheat the mixed milk raw material to 50 - 70°C, and after homogenization (primary pressure 40 MPa.s, secondary pressure 160 MPa.s, homogenization temperature 50 - 70°C) and sterilization (sterilize at 95°C for 5 minutes), cool it, add 0.6‰ of a starter culture and ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300 rpm, time 60 s), and cool to 4 - 10°C to obtain a fermented milk base material; among them, the starter culture is Lactobacillus paracasei.

[0041] S2. Mix 65 kg of granulated sugar, 2 kg of soy polysaccharide, and 1 kg of pectin dryly, then put them into 847 kg of water at 70°C for material melting and sterilization. The sterilization temperature is 116°C and the time is 15 s. Cool the sterilized material to below 10°C to obtain a sugar - gum mixed solution.

[0042] S3. Stir and mix 30 kg of fermented milk with the sugar - gum mixed solution, then add 25 kg of dark - roasted coffee concentrate C72 and 30 kg of concentrated orange juice. Finally, adjust the acidity to 45°T with citric acid while adding sterile water to make up the volume to 1000 kg, and homogenize. Cool the homogenized material to below 10°C to obtain a probiotic coffee beverage.

[0043] Example 3 A live - bacteria type coffee beverage added with probiotics, comprising: S1. Adjust the skim milk powder with water to a milk protein content of 2.8 - 3.2% to obtain a mixed milk raw material. Preheat the mixed milk raw material to 50 - 70°C, and after homogenization (primary pressure 40 MPa.s, secondary pressure 160 MPa.s, homogenization temperature 50 - 70°C) and sterilization (sterilize at 95°C for 5 minutes), cool it, add 0.6‰ of a starter culture and ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300 rpm, time 60 s), and cool to 4 - 10°C to obtain a fermented milk base material; among them, the starter culture is Lactobacillus paracasei.

[0044] S2. Mix 65 kg of granulated sugar, 2 kg of soy polysaccharide, and 1 kg of pectin dryly, then put them into 847 kg of water at 70°C for material melting and sterilization. The sterilization temperature is 116°C and the time is 15 s. Cool the sterilized material to below 10°C to obtain a sugar - gum mixed solution.

[0045] S3. Stir and mix 30 kg of fermented milk with the sugar - gum mixed solution, then add 25 kg of light - roasted coffee concentrate C72 and 30 kg of concentrated orange juice. Finally, adjust the acidity to 45°T with citric acid while adding sterile water to make up the volume to 1000 kg, and homogenize. Cool the homogenized material to below 10°C to obtain a probiotic coffee beverage.

[0046] Example 4 A live bacteria type coffee beverage added with probiotics, comprising: S1. Adjust skim milk powder with water to a milk protein content of 2.8 - 3.2% to obtain a mixed milk raw material. Preheat the mixed milk raw material to 50 - 70°C, homogenize it (primary pressure 40 MPa.s, secondary pressure 160 MPa.s, homogenization temperature 50 - 70°C), sterilize it (sterilize at 95°C for 5 minutes), then cool it, add 0.6‰ starter culture for fermentation, ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300 rpm, time 60 s), and cool to 4 - 10°C to obtain a fermented milk base material; wherein, the starter culture is Lactobacillus paracasei.

[0047] S2. Dry mix 65 kg of granulated sugar, 2 kg of soy polysaccharide, and 1 kg of pectin evenly, then put them into 847 kg of water at 70°C for material melting and then sterilize. The sterilization temperature is 116°C and the time is 15 s. Cool the sterilized material to below 10°C to obtain a sugar - gum mixture.

[0048] S3. Stir and mix 30 kg of fermented milk with the sugar - gum mixture evenly, then add 25 kg of medium - roasted coffee concentrate C72 and 30 kg of concentrated orange juice. Finally, adjust the acidity to 45°T with citric acid while adding sterile water to make up the volume to 1000 kg, homogenize, and cool the homogenized material to below 10°C to obtain a bacteria - coffee beverage.

[0049] Example 5 A live bacteria type coffee beverage added with probiotics, comprising: S1. Adjust skim milk powder with water to a milk protein content of 2.8 - 3.2% to obtain a mixed milk raw material. Preheat the mixed milk raw material to 50 - 70°C, homogenize it (primary pressure 40 MPa.s, secondary pressure 160 MPa.s, homogenization temperature 50 - 70°C), sterilize it (sterilize at 95°C for 5 minutes), then cool it, add 0.6‰ starter culture for fermentation, ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300 rpm, time 60 s), and cool to 4 - 10°C to obtain a fermented milk base material; wherein, the starter culture is Lactobacillus paracasei.

[0050] S2. Dry mix 65 kg of granulated sugar, 2 kg of soy polysaccharide, and 1 kg of pectin evenly, then put them into 851 kg of water at 70°C for material melting and then sterilize. The sterilization temperature is 116°C and the time is 15 s. Cool the sterilized material to below 10°C to obtain a sugar - gum mixture.

[0051] S3. Mix 26 kg of fermented milk with the sugar gum mixture, stir well, then add 25 kg of dark roasted coffee concentrate BC1 and 30 kg of concentrated orange juice. Finally, adjust the acidity to 45°T with citric acid while adding sterile water to make up to 1000 kg, homogenize, and cool the homogenized material to below 10°C to obtain the probiotic coffee beverage.

[0052] Example 6 A live probiotic coffee beverage added with probiotics, comprising: S1. Adjust the skim milk powder with water to a milk protein content of 2.8 - 3.2% to obtain a mixed milk raw material. Preheat the mixed milk raw material to 50 - 70°C, homogenize (primary pressure 40 MPa.s, secondary pressure 160 MPa.s, homogenization temperature 50 - 70°C), sterilize (sterilize at 95°C for 5 min), then cool, add 0.6‰ of a starter culture for fermentation until the acidity reaches 170°T, break the emulsion (stirring speed 300 rpm, time 60 s), and cool to 4 - 10°C to obtain the fermented milk base material; wherein, the starter culture is Lactobacillus paracasei.

[0053] S2. Dry mix 65 kg of granulated sugar, 2 kg of soy polysaccharide, and 1 kg of pectin, then put them into 847 kg of water at 70°C for melting and sterilization. The sterilization temperature is 116°C and the time is 15 s. Cool the sterilized material to below 10°C to obtain the sugar gum mixture.

[0054] S3. Mix 30 kg of fermented milk with the sugar gum mixture, stir well, then add 25 kg of dark roasted coffee concentrate BC1 and 30 kg of concentrated orange juice. Finally, adjust the acidity to 45°T with citric acid while adding sterile water to make up to 1000 kg, homogenize, and cool the homogenized material to below 10°C to obtain the probiotic coffee beverage.

[0055] Example 7 A live probiotic coffee beverage added with probiotics, comprising: S1. Adjust the skim milk powder with water to a milk protein content of 2.8 - 3.2% to obtain a mixed milk raw material. Preheat the mixed milk raw material to 50 - 70°C, homogenize (primary pressure 40 MPa.s, secondary pressure 160 MPa.s, homogenization temperature 50 - 70°C), sterilize (sterilize at 95°C for 5 min), then cool, add 0.6‰ of a starter culture for fermentation until the acidity reaches 170°T, break the emulsion (stirring speed 300 rpm, time 60 s), and cool to 4 - 10°C to obtain the fermented milk base material; wherein, the starter culture is Lactobacillus paracasei.

[0056] S2. After dry-mixing 65 kg of granulated sugar, 2 kg of soy polysaccharide, and 1 kg of pectin evenly, put them into 847 kg of water at 70 °C for material melting and then sterilization. The sterilization temperature is 116 °C and the time is 15 s. Cool the sterilized material to below 10 °C to obtain a sugar-gum mixture.

[0057] S3. Stir and mix 30 kg of fermented milk with the sugar-gum mixture, then add 3.75 kg of lightly roasted coffee powder C72 and 30 kg of concentrated orange juice. Finally, adjust the acidity to 45 °T with citric acid while adding sterile water to make up the volume to 1000 kg, and homogenize. Cool the homogenized material to below 10 °C to obtain a probiotic coffee beverage.

[0058] Example 8 A live probiotic coffee beverage added with probiotics, comprising: S1. Adjust the skim milk powder with water to a milk protein content of 2.8 - 3.2% to obtain a mixed milk raw material. Preheat the mixed milk raw material to 50 - 70 °C, homogenize it (primary pressure 40 MPa.s, secondary pressure 160 MPa.s, homogenization temperature 50 - 70 °C), sterilize it (sterilize at 95 °C for 5 min), then cool it, add 0.6‰ of a starter culture for fermentation, ferment until the acidity reaches 170 °T, break the emulsion (stirring speed 300 rpm, time 60 s), and cool to 4 - 10 °C to obtain a fermented milk base material; wherein, the starter culture is Lactobacillus paracasei.

[0059] S2. After dry-mixing 65 kg of granulated sugar, 2 kg of soy polysaccharide, and 1 kg of pectin evenly, put them into 847 kg of water at 70 °C for material melting and then sterilization. The sterilization temperature is 116 °C and the time is 15 s. Cool the sterilized material to below 10 °C to obtain a sugar-gum mixture.

[0060] S3. Stir and mix 30 kg of fermented milk with the sugar-gum mixture, then add 3.75 kg of medium-roasted coffee powder C72 and 30 kg of concentrated orange juice. Finally, adjust the acidity to 45 °T with citric acid while adding sterile water to make up the volume to 1000 kg, and homogenize. Cool the homogenized material to below 10 °C to obtain a probiotic coffee beverage.

[0061] Example 9 A live probiotic coffee beverage added with probiotics, comprising: S1. Adjust the skim milk powder with water to a milk protein content of 2.8 - 3.2% to obtain a mixed milk raw material. Preheat the mixed milk raw material to 50 - 70°C, and after homogenization (primary pressure 40 MPa.s, secondary pressure 160 MPa.s, homogenization temperature 50 - 70°C) and sterilization (sterilize at 95°C for 5 minutes), cool it, add 0.6‰ of a starter culture and ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300 rpm, time 60 s), and cool to 4 - 10°C to obtain a fermented milk base material; among them, the starter culture is Lactobacillus paracasei.

[0062] S2. Mix 65 kg of granulated sugar, 2 kg of soy polysaccharide, and 1 kg of pectin dryly, then put them into 847 kg of water at 70°C for material melting and then sterilize. The sterilization temperature is 116°C and the time is 15 s. Cool the sterilized material to below 10°C to obtain a sugar - gum mixture.

[0063] S3. Stir and mix 30 kg of the fermented milk with the sugar - gum mixture, then add 3.75 kg of dark - roasted coffee powder C72 and 30 kg of concentrated orange juice. Finally, adjust the acidity to 45°T with citric acid while adding sterile water to make up the volume to 1000 kg, and homogenize. Cool the homogenized material to below 10°C to obtain a bacterial coffee beverage.

[0064] Comparative Example 1 A live - bacteria type coffee beverage added with probiotics, including: S1. Adjust the skim milk powder with water to a milk protein content of 2.8 - 3.2% to obtain a mixed milk raw material. Preheat the mixed milk raw material to 50 - 70°C, and after homogenization (primary pressure 40 MPa.s, secondary pressure 160 MPa.s, homogenization temperature 50 - 70°C) and sterilization (sterilize at 95°C for 5 minutes), cool it, add 0.6‰ of a starter culture and ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300 rpm, time 60 s), and cool to 4 - 10°C to obtain a fermented milk base material; among them, the starter culture is Lactobacillus paracasei.

[0065] S2. Mix 65 kg of granulated sugar, 2 kg of soy polysaccharide, and 1 kg of pectin dryly, then put them into 855 kg of water at 70°C for material melting and then sterilize. The sterilization temperature is 116°C and the time is 15 s. Cool the sterilized material to below 10°C to obtain a sugar - gum mixture.

[0066] S3. Stir and mix 22 kg of the fermented milk with the sugar - gum mixture, then add 25 kg of dark - roasted coffee concentrate C72 and 30 kg of concentrated orange juice. Finally, adjust the acidity to 45°T with citric acid while adding sterile water to make up the volume to 1000 kg, and homogenize. Cool the homogenized material to below 10°C to obtain a bacterial coffee beverage.

[0067] Comparative Example 2 A live bacteria - containing coffee beverage added with probiotics, comprising: S1. Adjust the skim milk powder with water to a milk protein content of 2.8 - 3.2% to obtain a mixed milk raw material. Preheat the mixed milk raw material to 50 - 70°C, homogenize it (primary pressure 40 MPa·s, secondary pressure 160 MPa·s, homogenization temperature 50 - 70°C), sterilize it (sterilize at 95°C for 5 min), then cool it, add 0.6‰ of a starter culture for fermentation, ferment until the acidity reaches 165 - 175 °T, break the emulsion (stirring speed 300 rpm, time 60 s), and cool to 4 - 10°C to obtain a fermented milk base material; wherein, the starter culture is Lactobacillus paracasei.

[0068] S2. Dry - mix 65 kg of granulated sugar, 2 kg of soy polysaccharide, and 1 kg of pectin evenly, then put them into 843 kg of water at 70°C for material melting and then sterilize. The sterilization temperature is 116°C and the time is 15 s. Cool the sterilized material to below 10°C to obtain a sugar - gum mixed solution.

[0069] S3. Stir and mix 34 kg of the fermented milk with the sugar - gum mixed solution, then add 25 kg of deeply roasted coffee concentrate C72 and 30 kg of concentrated orange juice. Finally, adjust the acidity to 45 °T with citric acid while adding sterile water to make up the volume to 1000 kg, and homogenize. Cool the homogenized material to below 10°C to obtain a bacteria - containing coffee beverage.

[0070] Comparative Example 3 A live bacteria - containing coffee beverage added with probiotics, comprising: S1. Adjust the skim milk powder with water to a milk protein content of 2.8 - 3.2% to obtain a mixed milk raw material. Preheat the mixed milk raw material to 50 - 70°C, homogenize it (primary pressure 40 MPa·s, secondary pressure 160 MPa·s, homogenization temperature 50 - 70°C), sterilize it (sterilize at 95°C for 5 min), then cool it, add 0.6‰ of a starter culture for fermentation, ferment until the acidity reaches 165 - 175 °T, break the emulsion (stirring speed 300 rpm, time 60 s), and cool to 4 - 10°C to obtain a fermented milk base material; wherein, the starter culture is Lactobacillus paracasei.

[0071] S2. Dry - mix 65 kg of granulated sugar, 2 kg of soy polysaccharide, and 1 kg of pectin evenly, then put them into 839 kg of water at 70°C for material melting and then sterilize. The sterilization temperature is 116°C and the time is 15 s. Cool the sterilized material to below 10°C to obtain a sugar - gum mixed solution.

[0072] S3. Mix 38 kg of fermented milk with the sugar gum mixture and stir well. Then add 25 kg of dark-roasted coffee concentrate C72 and 30 kg of concentrated orange juice. Finally, adjust the acidity to 45 °T with citric acid while adding sterile water to make up the volume to 1000 kg, and homogenize. Cool the homogenized material to below 10 °C to obtain the probiotic coffee beverage.

[0073] Comparative Example 4 A probiotic beverage, comprising: S1. Adjust the skim milk powder with water to a milk protein content of 2.8 - 3.2% to obtain a mixed milk raw material. Preheat the mixed milk raw material to 50 - 70 °C, homogenize (primary pressure 40 MPa.s, secondary pressure 160 MPa.s, homogenization temperature 50 - 70 °C), sterilize (sterilize at 95 °C for 5 min), and then cool. Add 0.6‰ of the starter culture for fermentation until the acidity reaches 165 - 175 °T, break the curd (stirring speed 300 rpm, time 60 s), and cool to 4 - 10 °C to obtain the fermented milk base material; wherein, the starter culture is Lactobacillus paracasei.

[0074] S2. Dry-mix 65 kg of granulated sugar, 2 kg of soy polysaccharide, and 1 kg of pectin evenly, then put them into 880 kg of water at 70 °C for melting and sterilization. The sterilization temperature is 116 °C and the time is 15 s. Cool the sterilized material to below 10 °C to obtain the sugar gum mixture.

[0075] S3. Mix 22 kg of fermented milk with the sugar gum mixture and stir well. Add 30 kg of concentrated orange juice. Finally, adjust the acidity to 45 °T with citric acid while adding sterile water to make up the volume to 1000 kg, and homogenize. Cool the homogenized material to below 10 °C to obtain the probiotic beverage.

[0076] Experimental Example Monitor the change in the viable count M (*10 6 ) of the beverages in the above examples and comparative examples during the shelf life. The shelf life of the product is calculated as 30 days, and the storage condition is 4 - 10 °C.

[0077] The viable count data is monitored every 7 days, and the monitoring results are as Figure 1 and Table 1 below.

[0078] Table 1

[0079] Through Figure 1It can be seen from the data that, compared with the comparative examples, the viable count in the beverages of Examples 1, 2, 5 and 6 shows a trend of first decreasing and then gradually increasing with the extension of the shelf life compared to Comparative Examples 1-4. However, in Comparative Examples 1-4, the viable count content within the shelf life is lower than that at 0 d. Combining the data in Table 1, it can be seen that there are cases where the viable count content within the shelf life in Examples 1-9 is higher than that at 0 d, further proving that through the cooperation of the addition amount of the specific fermented milk base material in the live bacteria type coffee beverage and the mass ratio of the specific fermented milk base material to the coffee raw material, the effect of increasing the viable count within the shelf life is achieved. By comparing Examples 2-4 with Examples 7-8, it can be seen that using coffee concentrate with Brix≥15% as the coffee raw material, compared with using coffee powder as the coffee raw material, there is a significant increase in the viable count within the shelf life.

[0080] Obviously, the above examples are only for clear illustration and not limitations on the implementation manners. For those of ordinary skill in the art, other different forms of changes or variations can be made based on the above description. It is not necessary and impossible to list all the implementation manners here. The obvious changes or variations derived therefrom are still within the protection scope of the present invention.

Claims

1. A live bacteria type coffee beverage, characterized in that, The raw materials include: a fermented milk base material and a coffee raw material. Among them, the addition amount of the fermented milk base material in the live bacteria type coffee beverage is 2.4% - 3.2%, and the mass ratio of the fermented milk base material to the coffee raw material is (4.8 - 6.4):5; the coffee raw material includes a coffee concentrate or coffee powder with a Brix ≥ 15%.

2. The live bacteria type coffee beverage according to claim 1, characterized in that The fermented milk base material is obtained by adjusting the milk protein content of the milk raw material to 2.8 - 3.2% and fermenting it to 165 - 175 °T with a starter.

3. The live bacteria type coffee beverage according to claim 2, characterized in that, The milk raw material is selected from one or more of skim milk powder, skim milk, and raw cow milk; and / or, the starter includes one or more of Lactobacillus paracasei, Lactobacillus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, and Streptococcus thermophilus.

4. The live bacteria type coffee beverage according to any one of claims 1-3, characterized in that, The raw materials also include one or more of fruit juice, sweetener, acidulant, and stabilizer.

5. The live bacteria type coffee beverage according to claim 4, characterized in that, The fruit juice includes concentrated orange juice; and / or, the stabilizer includes one or more of soy polysaccharide, pectin, or sodium carboxymethyl cellulose; and / or, the sweetener includes one or more of granulated sugar, sucralose, or stevioside; and / or, the acidulant includes one or more of citric acid and lactic acid.

6. The live bacteria type coffee beverage according to claim 4, characterized in that, The acidity of the live bacteria type coffee beverage is 35 - 50 °T.

7. The preparation method of the live bacteria type coffee beverage according to any one of claims 1-6, characterized in that, It includes: Obtaining the fermented milk base material and the coffee raw material separately; After mixing the fermented milk base material and the coffee raw material with other raw materials, homogenizing them to obtain a bacteria coffee beverage.

8. The preparation method according to claim 7, characterized in that, One or more of a sugar gum mixture, fruit juice, and acidulant are included in the other raw materials; the process for obtaining the sugar gum mixture is as follows: first, dry - mix the sweetener and the stabilizer, and then put them into water for material dissolution after mixing evenly, and obtain the sugar gum mixture after sterilization.

9. The preparation method according to claim 8, characterized in that, The water temperature during material dissolution is 60 - 80 °C; and / or, the sterilization temperature is 115 - 125 °C, and the sterilization time is 5 - 30 s.

10. The preparation method according to any one of claims 7-9, characterized in that, The preparation process of the fermented milk base material includes: adjusting the milk protein content of the milk raw material to 2.8 - 3.2%, sterilizing it, fermenting it to 165 - 175 °T with a starter, and then obtaining the fermented milk base material through homogenization and demulsification; In the preparation steps of the fermented milk base material, the primary pressure of homogenization is 40 ± 10 MPa.s, the secondary pressure is 160 ± 10 MPa.s, and the homogenization temperature is 60 - 70 °C; and / or, the sterilization conditions are: sterilizing at 95 ± 3 °C for more than 5 min; and / or, the demulsification conditions are: the stirring speed is 200 - 400 rpm, and the time is 30 - 90 s.

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