A live-culture coffee beverage with added probiotics and its preparation method

Abstract

This invention discloses a probiotic-enriched live-culture coffee beverage and its preparation method. The live-culture coffee beverage provided by this invention comprises: a fermented milk base and coffee raw materials. The fermented milk base is added at an amount of 2.4%–3.2% of the live-culture coffee beverage, and the mass ratio of the fermented milk base to the coffee raw materials is (4.8–6.4):5. The coffee raw materials include coffee concentrate or coffee powder with a Brix content of ≥15%. This invention's live-culture coffee beverage avoids the influence of coffee components in the coffee raw materials on the viable count of probiotics in the fermented milk base, resulting in a higher viable count of probiotics during the shelf life compared to the initial viable count added to the live-culture coffee beverage, thus improving the viable count of probiotics during the shelf life.

Description

Technical Field

[0001] This invention relates to the field of coffee beverage technology, specifically to a live-culture coffee beverage with added probiotics and its preparation method. Background Technology

[0002] Rich and aromatic coffee beverages have become a favorite among consumers. Milk is the most widely used flavoring agent in coffee. With the widespread popularity of coffee beverages around the world, various fancy combinations have emerged to cater to the tastes of consumers in different regions; for example: milk coffee, almond live bacteria coffee beverages, coconut milk live bacteria coffee beverages, sparkling coffee, live bacteria coffee beverages, and so on.

[0003] Live bacteria coffee beverages are coffee drinks with added live probiotics / or lactic acid bacteria, and the number of live bacteria must be maintained at a certain level within the shelf life. These products combine the flavor of coffee with the functional benefits of live probiotics or lactic acid bacteria. However, most commercially available live bacteria coffee beverages are solid beverages, and most are neutral beverage products.

[0004] As for probiotic live bacteria coffee beverages, the presence of coffee affects the activity of probiotics. Usually, within the shelf life, the number of live probiotics or lactic acid bacteria may fluctuate, but it will not be higher than the number of live probiotics at the time of addition. Summary of the Invention

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

[0006] A live bacteria-based coffee beverage, comprising: fermented milk base and coffee raw material, wherein the amount of fermented milk base added to the live bacteria-based coffee beverage is 2.4-3.2%, and the mass ratio of fermented milk base to coffee raw material is (4.8-6.4):5; the coffee raw material comprises coffee concentrate or coffee powder with Brix (soluble solids content) ≥15%.

[0007] For example, the amount of fermented milk base added to live-culture coffee beverages 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 fermented milk base to coffee raw materials 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 above-mentioned mass ratio of fermented milk base to coffee raw material, the mass of coffee raw material is measured as a 15% Brix coffee concentrate. Specifically, when the coffee raw material is coffee powder, the mass ratio of fermented milk base to coffee powder is (4.8~6.4):(5*15% / 100%) = (4.8~6.4):0.75. When the coffee raw material is a 20% Brix coffee concentrate, the mass ratio of fermented milk base to coffee concentrate is (4.8~6.4):(5*15% / 20%) = (4.8~6.4):3.75.

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

[0010] For example, the milk protein content in the raw milk can be adjusted to 2.8%, 2.9%, 3.0%, 3.1%, 3.2%, etc., and the final acidity of the fermented milk base 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, parameter adjustments have little impact on the viable cell count.

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

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

[0013] As a preferred embodiment, the raw materials also include one or more of fruit juice, sweeteners, acidulants, and stabilizers.

[0014] Preferably, the juice comprises concentrated orange juice;

[0015] And / or, the stabilizer includes one or more of soybean polysaccharides, pectin, or sodium carboxymethyl cellulose;

[0016] And / or, the sweetener includes one or more of white sugar, sucralose, or steviol glycosides;

[0017] And / or, the acidulant includes one or more of citric acid and lactic acid.

[0018] The acidity of the live bacteria-type coffee beverage is 35-50°T.

[0019] For example, the acidity of live bacteria coffee beverages 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.

[0020] A method for preparing a live-culture coffee beverage, comprising:

[0021] Separately obtain fermented milk base and coffee raw materials;

[0022] After the fermented milk base and coffee raw materials are mixed with other ingredients, the mixture is homogenized and sterilized to obtain the fermented coffee beverage.

[0023] The other raw materials include a sugar gum mixture, which is obtained by: first, dry mixing the sweetener and stabilizer, then adding them to water for dissolution, and finally sterilizing them to obtain the sugar gum mixture.

[0024] The water temperature during the chemical processing is 60-80℃.

[0025] For example, the water temperature during the chemical processing can be 60℃, 62℃, 65℃, 68℃, 70℃, 72℃, 75℃, 78℃, 80℃, etc.

[0026] And / or, the sterilization temperature is 115–125°C, and the sterilization time is 5–30 seconds. 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 seconds, 10 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, etc.

[0027] The preparation process of fermented milk base material includes: adjusting the milk protein content of the raw milk to 2.8-3.2%, sterilizing it, fermenting it with a starter culture to 165-175°T, and then homogenizing and demulsifying to obtain fermented milk base material;

[0028] In the preparation steps of the fermented milk base, the homogenization first-stage pressure is 40±10 MPa.s, the second-stage pressure is 160±10 MPa.s, and the homogenization temperature is 60~70℃; and / or, the sterilization conditions are: sterilization at 95±3℃ for more than 5 minutes; and / or, the demulsification conditions are: stirring speed of 200~400 rpm for 30~90 s.

[0029] For example, the homogenization temperature can be 60℃, 61℃, 62℃, 63℃, 64℃, 65℃, 66℃, 67℃, 68℃, 69℃, 70℃, etc., the sterilization temperature can be 92℃, 93℃, 94℃, 95℃, 96℃, 97℃, 98℃, etc., the stirring speed can be 200rpm, 250rpm, 300rpm, 350rpm, 400rpm, etc., and the stirring time can be 30s, 40s, 50s, 60s, 70s, 80s, 90s, etc.

[0030] The coffee raw materials include light roast coffee, medium roast coffee, and dark roast coffee. The light roast coffee is roasted at a temperature of 180℃ to 205℃ for 10 to 15 minutes; the medium roast coffee is roasted at a temperature of 210℃ to 220℃ for 15 to 18 minutes; and the dark roast coffee is roasted at a temperature of 225℃ to 240℃ for 18 to 25 minutes.

[0031] The technical solution of this invention has the following advantages:

[0032] 1. This invention provides a probiotic-enriched live-culture coffee beverage. Specifically, the raw materials include: fermented milk base and coffee raw material. The fermented milk base is added at 2.4% to 3.2% of the live-culture coffee beverage, and the mass ratio of fermented milk base to coffee raw material is (4.8 to 6.4): 5. The coffee raw material includes coffee concentrate or coffee powder with Brix ≥ 15%. By controlling the content of fermented milk base and the corresponding mass of coffee raw material in the live-culture coffee beverage, specifically by controlling the addition amount of fermented milk base to 2.4% to 3.2% and the mass ratio of fermented milk base to coffee raw material to (4.8 to 6.4): 5, the coffee components in the coffee raw material can be prevented from affecting the number of live probiotics in the fermented milk base. This results in a higher number of live probiotics in the live-culture coffee beverage during its shelf life compared to the initial number of live probiotics added, thus improving the number of live probiotics during the shelf life.

[0033] 2. The present invention provides a live probiotic coffee beverage with added probiotics, which further optimizes the types of coffee raw materials. The coffee raw material used in the present invention is preferably coffee concentrate with Brix ≥ 15%. By combining the coffee concentrate with fermented milk base, the number of live probiotics in the live probiotic coffee beverage within the shelf life is significantly increased.

[0034] 3. The live bacteria-type coffee beverage of the present invention also includes fruit juice, sweetener, acidulant and stabilizer. Through the interaction of various raw materials, the coffee aroma is naturally rich, the orange juice flavor is real and sweet, and the overall taste is pure and mellow. Attached Figure Description

[0035] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0036] Figure 1 This is a comparison chart of the number of viable bacteria within the shelf life detected in some embodiments and comparative examples of the present invention. Detailed Implementation

[0037] The following embodiments are provided to better understand the present invention and are not limited to the preferred embodiments described. They do not constitute a limitation on the content and scope of protection of the present invention. Any product that is the same as or similar to the present invention, derived by any person under the guidance of the present invention or by combining the features of the present invention with other prior art, falls within the protection scope of the present invention.

[0038] For experiments not specifically described in the examples, the procedures or conditions should be followed according to the conventional experimental procedures described in the literature in this field. Reagents or instruments whose manufacturers are not specified are all commercially available conventional reagent products.

[0039] Among them, the dark roast coffee concentrate C72 is made from Yunnan Arabica dark roast coffee beans that have been roasted at 225℃~240℃ for 18~25 min. The extract is obtained by water extraction and then concentrated to Brix=15% to obtain dark roast coffee concentrate C72.

[0040] Medium Roast Coffee Concentrate C72: Yunnan Arabica medium roast coffee beans roasted at 210℃~220℃ for 15~18 min are used. The extract is obtained by water extraction and then concentrated to Brix=15% to obtain medium roast coffee concentrate C72.

[0041] Light roast coffee concentrate C72: Yunnan Arabica light roast coffee beans roasted at 180℃~205℃ for 10~15 min are used. The extract is obtained by water extraction and then concentrated to Brix=15% to obtain light roast coffee concentrate C72.

[0042] Light roast coffee powder C72 is the powder obtained by continuously concentrating and drying the light roast coffee concentrate C72 mentioned above; medium roast coffee powder C72 is the powder obtained by continuously concentrating and drying the medium roast coffee concentrate C72 mentioned above; dark roast coffee powder C72 is the powder obtained by continuously concentrating and drying the dark roast coffee concentrate C72 mentioned above.

[0043] Dark Roast Coffee Concentrate BC1: This concentrate is made from 100% Arabica dark roast coffee beans roasted at 225℃~240℃ for 18~25 min. The extract is obtained through water extraction and then concentrated to Brix=15% to obtain Dark Roast Coffee Concentrate BC1. The 100% Arabica dark roast coffee beans are from Ethiopia, are Arabica, and are a dark roast. The Yunnan Arabica dark roast coffee beans are from Yunnan, are Arabica, and are a dark roast. The Yunnan Arabica medium roast coffee beans are from Yunnan, are Arabica, and are a medium roast. The Yunnan Arabica light roast coffee beans are from Yunnan, are Arabica, and are a light roast.

[0044] Example 1

[0045] A probiotic-fortified coffee beverage comprising:

[0046] 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℃, homogenize (first stage pressure 40MPa.s, second stage pressure 160MPa.s, homogenization temperature 50-70℃), sterilize (sterilize at 95℃ for 5 minutes), cool, add 0.6‰ starter culture for fermentation, ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300rpm for 60s), and cool to 4-10℃ to obtain the fermented milk base; wherein, the starter culture is Lactobacillus paracasei.

[0047] S2. Mix 65kg of white sugar, 2kg of soybean polysaccharide, and 1kg of pectin dry, then put them into 851kg of water at 70℃ for sterilization. The sterilization temperature is 116℃ and the time is 15s. Cool the sterilized material to below 10℃ to obtain the sugar-pectin mixture.

[0048] S3. 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 bring the volume to 1000kg. Homogenize the mixture and cool it to below 10°C to obtain the fermented coffee beverage.

[0049] Example 2

[0050] A probiotic-fortified coffee beverage comprising:

[0051] 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℃, homogenize (first stage pressure 40MPa.s, second stage pressure 160MPa.s, homogenization temperature 50-70℃), sterilize (sterilize at 95℃ for 5 minutes), cool, add 0.6‰ starter culture for fermentation, ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300rpm for 60s), and cool to 4-10℃ to obtain the fermented milk base; wherein, the starter culture is Lactobacillus paracasei.

[0052] S2. Mix 65kg of white sugar, 2kg of soybean polysaccharide, and 1kg of pectin dry, then put them into 847kg of water at 70℃ for sterilization. The sterilization temperature is 116℃ and the time is 15s. Cool the sterilized material to below 10℃ to obtain the sugar-pectin mixture.

[0053] S3. Mix 30kg 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 bring the volume to 1000kg. Homogenize the mixture and cool it to below 10°C to obtain the fermented coffee beverage.

[0054] Example 3

[0055] A probiotic-fortified coffee beverage comprising:

[0056] 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℃, homogenize (first stage pressure 40MPa.s, second stage pressure 160MPa.s, homogenization temperature 50-70℃), sterilize (sterilize at 95℃ for 5 minutes), cool, add 0.6‰ starter culture for fermentation, ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300rpm for 60s), and cool to 4-10℃ to obtain the fermented milk base; wherein, the starter culture is Lactobacillus paracasei.

[0057] S2. Mix 65kg of white sugar, 2kg of soybean polysaccharide, and 1kg of pectin dry, then put them into 847kg of water at 70℃ for sterilization. The sterilization temperature is 116℃ and the time is 15s. Cool the sterilized material to below 10℃ to obtain the sugar-pectin mixture.

[0058] S3. Mix 30kg of fermented milk with the sugar gum mixture, then add 25kg of light 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 bring the volume to 1000kg. Homogenize the mixture and cool it to below 10°C to obtain the fermented coffee beverage.

[0059] Example 4

[0060] A probiotic-fortified coffee beverage comprising:

[0061] 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℃, homogenize (first stage pressure 40MPa.s, second stage pressure 160MPa.s, homogenization temperature 50-70℃), sterilize (sterilize at 95℃ for 5 minutes), cool, add 0.6‰ starter culture for fermentation, ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300rpm for 60s), and cool to 4-10℃ to obtain the fermented milk base; wherein, the starter culture is Lactobacillus paracasei.

[0062] S2. Mix 65kg of white sugar, 2kg of soybean polysaccharide, and 1kg of pectin dry, then put them into 847kg of water at 70℃ for sterilization. The sterilization temperature is 116℃ and the time is 15s. Cool the sterilized material to below 10℃ to obtain the sugar-pectin mixture.

[0063] S3. Mix 30kg of fermented milk with the syrup mixture, then add 25kg of medium-roasted coffee concentrate C72 and 30kg of concentrated orange juice. Finally, adjust the acidity to 45°T with citric acid and add sterile water to bring the volume to 1000kg. Homogenize the mixture and cool it to below 10°C to obtain the fermented coffee beverage.

[0064] Example 5

[0065] A probiotic-fortified coffee beverage comprising:

[0066] 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℃, homogenize (first stage pressure 40MPa.s, second stage pressure 160MPa.s, homogenization temperature 50-70℃), sterilize (sterilize at 95℃ for 5 minutes), cool, add 0.6‰ starter culture for fermentation, ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300rpm for 60s), and cool to 4-10℃ to obtain the fermented milk base; wherein, the starter culture is Lactobacillus paracasei.

[0067] S2. Mix 65kg of white sugar, 2kg of soybean polysaccharide, and 1kg of pectin dry, then put them into 851kg of water at 70℃ for sterilization. The sterilization temperature is 116℃ and the time is 15s. Cool the sterilized material to below 10℃ to obtain the sugar-pectin mixture.

[0068] S3. Mix 26kg of fermented milk with the syrup mixture, then add 25kg of dark roast coffee concentrate BC1 and 30kg of concentrated orange juice. Finally, adjust the acidity to 45°T with citric acid and add sterile water to bring the volume to 1000kg. Homogenize the mixture and cool it to below 10°C to obtain the fermented coffee beverage.

[0069] Example 6

[0070] A probiotic-fortified coffee beverage comprising:

[0071] 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℃, homogenize (first stage pressure 40MPa.s, second stage pressure 160MPa.s, homogenization temperature 50-70℃), sterilize (sterilize at 95℃ for 5 minutes), cool, add 0.6‰ starter culture for fermentation, ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300rpm for 60s), and cool to 4-10℃ to obtain the fermented milk base; wherein, the starter culture is Lactobacillus paracasei.

[0072] S2. Mix 65kg of white sugar, 2kg of soybean polysaccharide, and 1kg of pectin dry, then put them into 847kg of water at 70℃ for sterilization. The sterilization temperature is 116℃ and the time is 15s. Cool the sterilized material to below 10℃ to obtain the sugar-pectin mixture.

[0073] S3. Mix 30kg of fermented milk with the sugar gum mixture, then add 25kg of dark roast coffee concentrate BC1 and 30kg of concentrated orange juice. Finally, adjust the acidity to 45°T with citric acid and add sterile water to bring the volume to 1000kg. Homogenize the mixture and cool it to below 10°C to obtain the fermented coffee beverage.

[0074] Example 7

[0075] A probiotic-fortified coffee beverage comprising:

[0076] 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℃, homogenize (first stage pressure 40MPa.s, second stage pressure 160MPa.s, homogenization temperature 50-70℃), sterilize (sterilize at 95℃ for 5 minutes), cool, add 0.6‰ starter culture for fermentation, ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300rpm for 60s), and cool to 4-10℃ to obtain the fermented milk base; wherein, the starter culture is Lactobacillus paracasei.

[0077] S2. Mix 65kg of white sugar, 2kg of soybean polysaccharide, and 1kg of pectin dry, then put them into 847kg of water at 70℃ for sterilization. The sterilization temperature is 116℃ and the time is 15s. Cool the sterilized material to below 10℃ to obtain the sugar-pectin mixture.

[0078] S3. Mix 30kg of fermented milk with the syrup mixture, then add 3.75kg of light roast coffee powder C72 and 30kg of concentrated orange juice. Finally, adjust the acidity to 45°T with citric acid and add sterile water to bring the volume to 1000kg. Homogenize the mixture and cool it to below 10°C to obtain the fermented coffee beverage.

[0079] Example 8

[0080] A probiotic-fortified coffee beverage comprising:

[0081] 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℃, homogenize (first stage pressure 40MPa.s, second stage pressure 160MPa.s, homogenization temperature 50-70℃), sterilize (sterilize at 95℃ for 5 minutes), cool, add 0.6‰ starter culture for fermentation, ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300rpm for 60s), and cool to 4-10℃ to obtain the fermented milk base; wherein, the starter culture is Lactobacillus paracasei.

[0082] S2. Mix 65kg of white sugar, 2kg of soybean polysaccharide, and 1kg of pectin dry, then put them into 847kg of water at 70℃ for sterilization. The sterilization temperature is 116℃ and the time is 15s. Cool the sterilized material to below 10℃ to obtain the sugar-pectin mixture.

[0083] S3. Mix 30kg of fermented milk with the syrup mixture, then add 3.75kg of medium roast coffee powder C72 and 30kg of concentrated orange juice. Finally, adjust the acidity to 45°T with citric acid and add sterile water to bring the volume to 1000kg. Homogenize the mixture and cool it to below 10°C to obtain the fermented coffee beverage.

[0084] Example 9

[0085] A probiotic-fortified coffee beverage comprising:

[0086] 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℃, homogenize (first stage pressure 40MPa.s, second stage pressure 160MPa.s, homogenization temperature 50-70℃), sterilize (sterilize at 95℃ for 5 minutes), cool, add 0.6‰ starter culture for fermentation, ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300rpm for 60s), and cool to 4-10℃ to obtain the fermented milk base; wherein, the starter culture is Lactobacillus paracasei.

[0087] S2. Mix 65kg of white sugar, 2kg of soybean polysaccharide, and 1kg of pectin dry, then put them into 847kg of water at 70℃ for sterilization. The sterilization temperature is 116℃ and the time is 15s. Cool the sterilized material to below 10℃ to obtain the sugar-pectin mixture.

[0088] S3. Mix 30kg of fermented milk with the syrup mixture, then add 3.75kg of dark roast coffee powder C72 and 30kg of concentrated orange juice. Finally, adjust the acidity to 45°T with citric acid and add sterile water to bring the volume to 1000kg. Homogenize the mixture and cool it to below 10°C to obtain the fermented coffee beverage.

[0089] Comparative Example 1

[0090] A probiotic-fortified coffee beverage comprising:

[0091] 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℃, homogenize (first stage pressure 40MPa.s, second stage pressure 160MPa.s, homogenization temperature 50-70℃), sterilize (sterilize at 95℃ for 5 minutes), cool, add 0.6‰ starter culture for fermentation, ferment until the acidity reaches 170°T, break the emulsion (stirring speed 300rpm for 60s), and cool to 4-10℃ to obtain the fermented milk base; wherein, the starter culture is Lactobacillus paracasei.

[0092] S2. Mix 65kg of white sugar, 2kg of soybean polysaccharide, and 1kg of pectin dry, then put them into 855kg of water at 70℃ for sterilization. The sterilization temperature is 116℃ and the time is 15s. Cool the sterilized material to below 10℃ to obtain the sugar-pectin mixture.

[0093] S3. Mix 22kg of fermented milk with the syrup 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 bring the volume to 1000kg. Homogenize the mixture and cool it to below 10°C to obtain the fermented coffee beverage.

[0094] Comparative Example 2

[0095] A probiotic-fortified coffee beverage comprising:

[0096] 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℃, homogenize (first stage pressure 40MPa.s, second stage pressure 160MPa.s, homogenization temperature 50-70℃), sterilize (sterilize at 95℃ for 5 minutes), cool, add 0.6‰ starter culture for fermentation, ferment until the acidity reaches 165-175°T, break the emulsion (stirring speed 300rpm for 60s), and cool to 4-10℃ to obtain the fermented milk base; wherein, the starter culture is Lactobacillus paracasei.

[0097] S2. Mix 65kg of white sugar, 2kg of soybean polysaccharide, and 1kg of pectin dry, then put them into 843kg of water at 70℃ for sterilization. The sterilization temperature is 116℃ and the time is 15s. Cool the sterilized material to below 10℃ to obtain the sugar-pectin mixture.

[0098] S3. Mix 34kg 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 bring the volume to 1000kg. Homogenize the mixture and cool it to below 10°C to obtain the fermented coffee beverage.

[0099] Comparative Example 3

[0100] A probiotic-fortified coffee beverage comprising:

[0101] 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℃, homogenize (first stage pressure 40MPa.s, second stage pressure 160MPa.s, homogenization temperature 50-70℃), sterilize (sterilize at 95℃ for 5 minutes), cool, add 0.6‰ starter culture for fermentation, ferment until the acidity reaches 165-175°T, break the emulsion (stirring speed 300rpm for 60s), and cool to 4-10℃ to obtain the fermented milk base; wherein, the starter culture is Lactobacillus paracasei.

[0102] S2. Mix 65kg of white sugar, 2kg of soybean polysaccharide, and 1kg of pectin dry, then put them into 839kg of water at 70℃ for sterilization. The sterilization temperature is 116℃ and the time is 15s. Cool the sterilized material to below 10℃ to obtain the sugar-pectin mixture.

[0103] S3. Mix 38kg of fermented milk with the syrup 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 bring the volume to 1000kg. Homogenize the mixture and cool it to below 10°C to obtain the fermented coffee beverage.

[0104] Comparative Example 4

[0105] A probiotic beverage, comprising:

[0106] 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℃, homogenize (first stage pressure 40MPa.s, second stage pressure 160MPa.s, homogenization temperature 50-70℃), sterilize (sterilize at 95℃ for 5 minutes), cool, add 0.6‰ starter culture for fermentation, ferment until the acidity reaches 165-175°T, break the emulsion (stirring speed 300rpm for 60s), and cool to 4-10℃ to obtain the fermented milk base; wherein, the starter culture is Lactobacillus paracasei.

[0107] S2. Mix 65kg of white sugar, 2kg of soybean polysaccharide, and 1kg of pectin dry, then put them into 880kg of water at 70℃ for sterilization. The sterilization temperature is 116℃ and the time is 15s. Cool the sterilized material to below 10℃ to obtain the sugar-pectin mixture.

[0108] S3. Mix 22kg of fermented milk with the syrup mixture, add 30kg of concentrated orange juice, and finally adjust the acidity to 45°T with citric acid while adding sterile water to bring the volume to 1000kg. Homogenize the mixture and cool it to below 10°C to obtain the fermented beverage.

[0109] Experimental example

[0110] The number of viable bacteria M (*10) in the beverages of the above examples and comparative examples was monitored during the shelf life. 6 The product shelf life is calculated as 30 days, and the storage conditions are 4-10℃.

[0111] The viable bacteria count was monitored every 7 days, and the monitoring results were as follows: Figure 1 As shown in Table 1 below.

[0112] Table 1

[0113]

[0114] pass Figure 1 The data shows that, compared with the comparative examples, the number of viable bacteria in the beverages of Examples 1, 2, 5, and 6, compared with the comparative examples 1-4, all showed a trend of first decreasing and then gradually increasing with the extension of shelf life. However, in comparative examples 1-4, the number of viable bacteria during the shelf life was lower than that at 0 days. Combining the data in Table 1, it can be seen that in Examples 1-9, the number of viable bacteria during the shelf life was higher than that at 0 days, further proving that the present invention achieves the effect of increasing the number of viable bacteria during the shelf life by combining a specific amount of fermented milk base in the live bacteria coffee beverage with a specific mass ratio of fermented milk base to coffee raw material. Furthermore, comparing Examples 2-4 with Examples 7-8, it can be seen that using coffee concentrate with Brix ≥ 15% as the coffee raw material significantly increases the number of viable bacteria during the shelf life compared to using coffee powder.

[0115] Obviously, the above embodiments are merely examples for clarity of explanation and are not intended to limit the implementation methods. Those skilled in the art will readily appreciate that other variations or modifications based on the above descriptions are possible. It is not necessary and impossible to enumerate all implementation methods here. Obvious variations or modifications arising therefrom remain within the scope of protection of the present invention.

Claims

1. A live-culture coffee beverage, characterized in that, Raw materials include: The fermented milk base and coffee raw materials are provided, wherein the mass ratio of the fermented milk base to the live bacteria coffee beverage is 2.6% to 3.0%, and the mass ratio of the fermented milk base to the coffee raw materials is (5.2 to 6): 5; in the mass ratio of the fermented milk base to the coffee raw materials, the mass of the coffee raw materials is measured as coffee concentrate with Brix = 15%; the coffee raw materials include coffee concentrate or coffee powder with Brix ≥ 15%.

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

3. The live-culture 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 milk; And / or, the fermenting agent includes one or more of Lactobacillus paracasei, Lactobacillus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, and Streptococcus thermophilus.

4. The live-culture coffee beverage according to any one of claims 1-3, characterized in that, The raw materials also include one or more of fruit juice, sweeteners, acidulants, and stabilizers.

5. The live-culture coffee beverage according to claim 4, characterized in that, The juice includes concentrated orange juice; And / or, the stabilizer includes one or more of soybean polysaccharides, pectin, or sodium carboxymethyl cellulose; And / or, the sweetener includes one or more of white sugar, sucralose, or steviol glycosides; And / or, the acidulant includes one or more of citric acid and lactic acid.

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

7. The method for preparing a live-culture coffee beverage according to any one of claims 4-6, characterized in that, include: Separately obtain fermented milk base and coffee raw materials; After mixing fermented milk base and coffee raw materials with other ingredients, the mixture is homogenized to obtain a probiotic coffee beverage.

8. The preparation method according to claim 7, characterized in that, Other raw materials include one or more of the following: saccharin mixture, fruit juice, and acidulant; the process of obtaining the saccharin mixture is as follows: first, the sweetener and stabilizer are dry-mixed, then added to water for dissolution, and sterilized after dissolution to obtain the saccharin mixture.

9. The preparation method according to claim 8, characterized in that, The water temperature during the chemical processing is 60–80°C; And / or, the sterilization temperature is 115–125°C, and the sterilization time is 5–30 seconds.

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

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