Brown multi-strain lactobacillus beverage and preparation method thereof

Abstract

The invention provides a brown multi-strain lactobacillus beverage and a preparation method thereof. The centrifugal precipitation rate of the brown multi-strain lactic acid bacteria beverage is less than or equal to 2%, and the total number of active lactic acid bacteria is more than or equal to 1 * 10 < 9 > CFU / mL; the number of types of the active lactic acid bacteria is more than or equal to 6, the number of viable bacteria is high, the viable bacteria are various, more probiotic effects can be provided in the human body, and the product does not have the problem of precipitation.

Description

Technical Field

[0001] The invention relates to a brown multi-strain lactic acid bacteria beverage, in particular to a brown multi-strain lactic acid bacteria beverage and a preparation method thereof, belonging to the field of food. Background Art

[0002] Brown lactic acid bacteria beverage is a fermented active lactic acid bacteria beverage made by sequentially subjecting milk-containing raw materials to the Maillard reaction and fermentation reaction, followed by blending, homogenization, and filling. This beverage has a unique flavor and is very popular among consumers.

[0003] The active lactic acid bacteria contained in this beverage can inhibit the growth of harmful bacteria in the intestines, regulate the balance of the intestinal microbiome, enhance the body's immunity, and have a positive probiotic effect on human health. Different types of lactic acid bacteria have different probiotic effects on the human body. Therefore, in order to provide consumers with a unique sensory experience and more probiotic effects, some manufacturers have tried to add more different strains of bacteria to the fermentation reaction to produce a multi-strain brown lactic acid bacteria beverage.

[0004] Research has found that beverages must contain a sufficient number of active lactic acid bacteria to produce the desired probiotic effects in the human body. However, existing multi-strain brown lactic acid bacteria beverages often suffer from a low number of viable bacteria during their shelf life, resulting in the beverages failing to provide the desired probiotic effects. Furthermore, existing multi-strain brown lactic acid bacteria beverages also suffer from significant protein precipitation. These issues prevent long-term storage of these beverages, significantly shortening their shelf life. Summary of the Invention

[0005] The invention provides a brown multi-strain lactic acid bacteria beverage, which has the advantages of multiple bacterial species, high total number of viable bacteria, low centrifugal sedimentation rate, long shelf life, and the like.

[0006] The present invention also provides a method for preparing a brown multi-strain lactic acid bacteria beverage. The method has a simple process and can prepare the brown multi-strain lactic acid bacteria beverage.

[0007] A first aspect of the present invention provides a brown multi-strain lactic acid bacteria beverage, wherein within a shelf life of 30 days, the centrifugal sedimentation rate of the brown multi-strain lactic acid bacteria beverage is ≤2%, the total number of active lactic acid bacteria is ≥1×10^9 CFU / mL; and the number of species of the active lactic acid bacteria is ≥6.

[0008] The brown multi-strain lactic acid bacteria beverage as described above, wherein the active lactic acid bacteria include at least 6 of Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis cremoris, Lactococcus lactis lactic acid, Lactococcus lactis diacetyl subsp., Lactobacillus acidophilus, Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides.

[0009] The brown multi-strain lactic acid bacteria beverage as described above, wherein the active lactic acid bacteria include Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactic acid, Lactococcus lactis diacetyl subsp., Lactobacillus acidophilus, Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides.

[0010] The brown multi-strain lactic acid bacteria beverage as described above is prepared by mixing and homogenizing a brown fermented milk base, wherein the total number of active lactic acid bacteria in the brown fermented milk base is ≥3×10^9 CFU / mL and the protein content is 3.8-4.0%.

[0011] The brown multi-strain lactic acid bacteria beverage as described above, wherein the brown fermented milk base is prepared by a method comprising at least the following steps:

[0012] The raw material system of the brown fermented milk base is fermented at a temperature of 35-37° C. for 60-75 hours. The fermentation is stopped when the acidity reaches 180-210° T to obtain the brown fermented milk base.

[0013] A second aspect of the present invention provides a method for preparing the brown multi-strain lactic acid bacteria beverage according to the first aspect, comprising the following steps:

[0014] The brown fermented milk base is prepared and homogenized to obtain the brown multi-strain lactic acid bacteria beverage;

[0015] The total number of active lactic acid bacteria in the brown fermented milk base is ≥3×10^9 CFU / mL, and the protein content is 3.8-4.0%.

[0016] The preparation method as described above, wherein the brown fermented milk base is prepared by a method comprising at least the following steps:

[0017] The raw material system of the brown fermented milk base is fermented at a temperature of 35-37° C. for 60-75 hours. The fermentation is stopped when the acidity reaches 180-210° T to obtain the brown fermented milk base.

[0018] The preparation method as described above, wherein the preparation includes mixing the brown fermented milk base and sugar solution.

[0019] The preparation method as described above, wherein the raw materials of the brown fermented milk base include raw milk, a Maillard reaction accelerator, a fermentation strain and water; and / or

[0020] The sugar solution comprises, by weight percentage, 0.05-0.45% of a stabilizer, 19.5-21.5% of a sweetener, 0.01-0.05% of an acidity regulator, and the balance being water; and / or,

[0021] The mass ratio of the brown fermented milk base to the sugar solution is (25-30):(70-75).

[0022] The preparation method as described above, wherein the ratio of Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis diacetyl subsp., Lactobacillus acidophilus, Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides in the fermented bacteria is 31-32:3-4:4-5:1-2:14-15:5-6:10-11:6-7:11-12:3-4:2-3:4-5.

[0023] The above-mentioned brown multi-strain lactic acid bacteria beverage has a centrifugal sedimentation rate of ≤2% within a shelf life of 30 days, the total number of active lactic acid bacteria is ≥1×10^9 CFU / mL and the number of active lactic acid bacteria is ≥6. It has the advantages of a wide variety of bacterial species, a high total number of live bacteria, a low centrifugal sedimentation rate and a long shelf life, and can provide consumers with unique sensory enjoyment and more prebiotic effects. DETAILED DESCRIPTION

[0024] To make the objectives, technical solutions, and advantages of the present invention more clear, 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 part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts shall fall within the scope of protection of the present invention.

[0025] The first aspect of the present invention provides a brown multi-strain lactic acid bacteria beverage. Within a shelf life of 30 days, the centrifugal sedimentation rate of the beverage is ≤2%, the total number of active lactic acid bacteria is ≥1×10^9 CFU / mL; and the types of the above-mentioned active lactic acid bacteria are ≥6.

[0026] The above-mentioned brown multi-strain lactic acid bacteria beverage refers to a multi-strain lactic acid bacteria beverage with Maillard flavor, which can provide consumers with a unique sensory enjoyment; the brown multi-strain lactic acid bacteria beverage needs to be refrigerated and stored at 0-10°C, such as 0-4°C or 2-10°C.

[0027] The centrifugal sedimentation rate generally refers to the protein precipitation rate, which reflects the stability of the beverage. The centrifugal sedimentation rate of the above-mentioned brown multi-strain lactic acid bacteria beverage within the shelf life of 30 days is ≤2%, indicating that the beverage has high stability.

[0028] Studies have found that beverages must contain a sufficient number of active lactic acid bacteria to produce the expected probiotic effects in the human body; and different types of lactic acid bacteria have different probiotic effects on the human body. The brown multi-strain lactic acid bacteria beverage of the present invention can take into account the total number of active lactic acid bacteria ≥1×10^9 CFU / mL and the number of active lactic acid bacteria ≥6 within a shelf life of 30 days, and can provide consumers with more probiotic effects.

[0029] The brown multi-strain lactic acid bacteria beverage of the present invention has the advantages of a wide variety of bacterial species, a high total number of viable bacteria, a low centrifugal sedimentation rate, a long shelf life, etc., and can provide consumers with unique sensory enjoyment and more prebiotic effects.

[0030] In some embodiments, the brown multi-strain lactic acid bacteria beverage has an acidity of 55-65°T within a shelf life of 30 days, which is an appropriate acidity.

[0031] When the above-mentioned active lactic acid bacteria include at least 6 of Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis cremoris, Lactococcus lactis lactic acid, Lactococcus lactis diacetyl, Lactobacillus acidophilus, Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides, the composite bacteria is beneficial for the brown multi-strain lactic acid bacteria beverage to have the advantages of a wide variety of bacteria species, a high total number of viable bacteria and a low centrifugal sedimentation rate within a shelf life of 30 days. The reason may be that in the brown lactic acid bacteria beverage, the above-mentioned composite bacterial species have a positive influence on each other. The mechanism may be that the above-mentioned bacteria are all lactic acid bacteria, and are all Gram-positive anaerobic or facultative anaerobic bacteria. Therefore, there will be no antagonism between the above-mentioned bacterial species, thereby promoting each bacterial species to maintain a high activity while forming a balanced and stable state between the composite bacterial species. At the same time, by limiting the protein content to 3.8-4.0%, the above-mentioned brown multi-strain lactic acid bacteria beverage can take into account a variety of bacterial species, a high number of viable bacteria and a low centrifugal sedimentation rate within the shelf life of 30 days.

[0032] Furthermore, when the above-mentioned active lactic acid bacteria include Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis cremoris, Lactococcus lactis lactic acid, Lactococcus lactis diacetyl, Lactobacillus acidophilus, Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides, the synergistic effect of the above-mentioned 12 bacteria is more obvious, and the brown multi-strain lactic acid bacteria beverage has a higher total number of live bacteria and a lower centrifugal sedimentation rate within the shelf life of 30 days.

[0033] In some embodiments, the brown multi-strain lactic acid bacteria beverage is prepared by mixing and homogenizing a brown fermented milk base, wherein the total number of active lactic acid bacteria in the brown fermented milk base is ≥3×10^9 CFU / mL and the protein content is 3.8-4.0%.

[0034] The inventors found that when the active lactic acid bacteria of the above-mentioned brown fermented milk base include at least 6 of Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis cremoris, Lactococcus lactis lactic acid, Lactococcus lactis diacetyl, Lactobacillus acidophilus, Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides, and the total number of active lactic acid bacteria is ≥3×10^9 CFU / mL and the protein content is 3.8-4.0%, the above-mentioned brown multi-strain lactic acid bacteria beverage can be prepared by blending and homogenizing it. Within the shelf life of 30 days, the centrifugal sedimentation rate of the brown multi-strain lactic acid bacteria beverage is ≤2%, the total number of active lactic acid bacteria is ≥1×10^9 CFU / mL, and the types of active lactic acid bacteria are ≥6.

[0035] The present invention does not impose any particular limitation on the above-mentioned preparation method, and the sugar solution dilution method commonly used in the art for preparing lactic acid bacteria beverages can be adopted. The present invention also does not impose any particular limitation on the above-mentioned homogenization conditions.

[0036] Furthermore, the brown fermented milk base is prepared by a method comprising at least the following steps:

[0037] The raw material system of the brown fermented milk base is fermented at a temperature of 35-37° C. for 60-75 hours. The fermentation is stopped when the acidity reaches 180-210° T to obtain the brown fermented milk base.

[0038] Since the active lactic acid bacteria of the brown fermented milk base are derived from the fermentation bacteria in its raw material system, the types of active lactic acid bacteria in the brown fermented milk base are exactly the same as the types of fermentation bacteria in its raw material system. Therefore, its fermentation bacteria include at least six of Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis cremoris, Lactococcus lactis lactic acid, Lactococcus lactis diacetyl, Lactobacillus acidophilus, Leuconostoc mesenteroides, and Leuconostoc pseudomesenteroides. The brown fermented milk base is obtained by fermenting the above fermentation bacteria at 35-37°C for 60-75h and stopping the fermentation when the fermentation acidity reaches 180-210°T.

[0039] The second aspect of the present invention provides a method for preparing the brown multi-strain lactic acid bacteria beverage of the first aspect, comprising the following steps:

[0040] The brown fermented milk base is blended and homogenized to obtain a brown multi-strain lactic acid bacteria beverage;

[0041] The total number of active lactic acid bacteria in the brown fermented milk base is ≥3×10^9 CFU / mL, and the protein content is 3.8-4.0%.

[0042] From the above, it can be seen that the active lactic acid bacteria of the above-mentioned brown fermented milk base include at least 6 of Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis cremoris, Lactococcus lactis lactic acid, Lactococcus lactis diacetyl, Lactobacillus acidophilus, Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides. When the total number of active lactic acid bacteria is ≥3×10^9 CFU / mL and the protein content is 3.8~4.0%, the above-mentioned brown fermented milk base is formulated and homogenized to obtain a brown multi-strain lactic acid bacteria beverage, thereby obtaining the brown multi-strain lactic acid bacteria beverage of the present invention.

[0043] The inventors speculate that in the brown lactic acid bacteria beverage, the above-mentioned composite bacterial species have a positive influence on each other. The mechanism may be that the above-mentioned bacteria are all lactic acid bacteria, and are all Gram-positive anaerobic or facultative anaerobic bacteria. Therefore, there will be no antagonism between the above-mentioned bacterial species, thereby promoting each bacterial species to maintain a high activity while forming a balanced and stable state between the composite bacterial species. At the same time, by limiting the protein content to 3.8-4.0%, the above-mentioned brown multi-strain lactic acid bacteria beverage can maintain a high number of viable bacteria within the shelf life of 30 days, while also having more viable bacteria species and a lower centrifugal sedimentation rate.

[0044] The present invention does not impose any particular limitation on the above-mentioned preparation method, and the sugar solution dilution method commonly used in the art for preparing lactic acid bacteria beverages can be adopted; the present invention also does not impose any particular limitation on the above-mentioned homogenization conditions.

[0045] The above preparation method is simple to operate and suitable for industrial promotion. Using this preparation method, a brown multi-strain lactic acid bacteria beverage can be obtained. The beverage has the advantages of a wide variety of bacterial strains, a high total number of viable bacteria, a low centrifugal sedimentation rate, and a long shelf life. It can provide consumers with unique sensory enjoyment and more prebiotic effects.

[0046] In some embodiments, the brown fermented milk base is prepared by a method comprising at least the following steps:

[0047] The raw material system of the brown fermented milk base is fermented at a temperature of 35-37° C. for 60-75 hours. The fermentation is stopped when the acidity reaches 180-210° T to obtain the brown fermented milk base.

[0048] The raw material system of the brown fermented milk base must be formulated according to the protein content of the brown fermented milk base being 3.8-4.0%. In addition, the raw material system must include fermentation bacteria, and the fermentation bacteria include at least six of Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis cremoris, Lactococcus lactis lactis, Lactococcus lactis diacetyl, Lactobacillus acidophilus, Leuconostoc mesenteroides, and Leuconostoc pseudomesenteroides. The composite bacteria interact with each other, and the fermentation reaction is carried out at a fermentation temperature of 35-37°C for 60-75 hours. The fermentation is stopped when the fermentation acidity reaches 180-210°T to obtain the brown fermented milk base.

[0049] It is understandable that in a specific product, there is a certain correspondence between pH value and acidity. For the product of the present invention, pH ≤ 3.8 can be used instead of fermentation acidity of 180-210°T as the fermentation end point.

[0050] After fermentation stops, homogenization and demulsification are generally required to reduce the viscosity of the brown fermented milk base, facilitate mixing, and improve the stability of the beverage. The above homogenization pressure can be 20-30MPa.

[0051] In some embodiments, the blending includes mixing the brown fermented milk base and the sugar solution. To ensure a more uniform mixing of the brown fermented milk base and the sugar solution, stirring is generally required. The stirring time can be adjusted according to the amount of the brown fermented milk base and the sugar solution used, for example, 10-20 minutes.

[0052] The raw materials of the brown fermented milk base include raw milk, a Maillard reaction accelerator, fermentation bacteria and water.

[0053] Maillard reaction promoters include reducing sugars or lactase, wherein reducing sugars can react with amino compounds (amino acids and proteins) in raw milk to undergo non-enzymatic browning reaction, while lactase can hydrolyze lactose in raw milk to produce reducing sugars.

[0054] When reducing sugar is used as the Maillard reaction accelerator, the raw material system of the brown fermented milk base is obtained by a method comprising at least the following steps:

[0055] A first raw material system including raw milk, reducing sugar and water is subjected to a Maillard reaction, and after cooling, fermentation bacteria are added to obtain a raw material system of a brown fermented milk base.

[0056] When lactase is used as the Maillard reaction accelerator, the raw material system of the brown fermented milk base is obtained by a method comprising at least the following steps:

[0057] The first raw material system including raw milk, lactase and water is subjected to hydrolysis treatment and Maillard reaction in sequence, and after cooling, fermentation bacteria are added to obtain a raw material system of brown fermented milk base.

[0058] The present invention does not particularly limit the type of raw milk mentioned above. For example, it can be at least one of raw cow's milk, skim milk, skim milk powder reconstituted milk, and whole milk powder reconstituted milk. The amount of raw milk added can be determined based on the protein requirement of the brown fermented milk base. The reducing sugar includes one of glucose, galactose, fructose, and fructose-glucose syrup, and the lactase includes at least one of Nurica™ lactase and NOLA™ Fit. The amount of reducing sugar or lactase used should be determined based on the amount of raw milk added and the expected degree of Maillard reaction. In particular, when the reducing sugar is added in an amount of 2.5-4% of the raw milk, it is beneficial to further optimize the flavor of the brown multi-strain lactic acid bacteria beverage and also helps maintain a high viable bacterial count and a low centrifugal sedimentation rate.

[0059] To enhance the effectiveness of the Maillard reaction, the first raw material system may be stirred to thoroughly mix the various raw materials, and then homogenized to micronize and homogenize the dispersion in the first raw material system. For example, the first raw material system comprising raw milk, lactase, and water may be stirred at 40-50°C for 20-40 minutes, and then homogenized at 50-60°C and 20-30 MPa.

[0060] The present invention does not impose any particular limitation on the conditions of the hydrolysis treatment, and the conditions can be set according to the type of lactase.

[0061] Generally, the Maillard reaction conditions are 115°C for 5-10 minutes, or ≥90°C for 2-4 hours. To avoid high temperatures killing the fermentation bacteria, the system needs to be cooled after the Maillard reaction before adding the fermentation bacteria.

[0062] The raw material system of the brown fermented milk base includes fermentative bacteria, and the fermentative bacteria include at least six of the following: Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetylic, Lactobacillus acidophilus, Leuconostoc mesenteroides, and Leuconostoc pseudomesenteroides. It is understood that the inoculum amount of the fermentative bacteria should not be too little or too much, as too little or too much fermentative bacteria is not conducive to achieving the expected fermentation effect within the specified fermentation time; therefore, the inoculum amount of the fermentative bacteria should be determined based on the viable cell count per unit mass of the fermentative bacteria and the total amount of the brown fermented milk base raw materials. In some embodiments, the viable cell count of the fermentative bacteria is 1×10^11 cfu / g, and the mass percentage of the fermentative bacteria in the raw material system of the brown fermented milk base is 0.012-0.020%.

[0063] In some embodiments, the sugar solution comprises, by weight, 0.05-0.45% stabilizer, 19.5-21.5% sweetener, 0.01-0.05% acidity regulator, and the balance water. This helps ensure a high viable bacterial count and a low centrifugal sedimentation rate in the brown multi-strain lactic acid bacteria beverage, further extending its shelf life.

[0064] The stabilizer includes at least one of pectin, carboxymethyl cellulose, gellan gum, propylene glycol alginate, soluble soybean polysaccharide, citrus fiber, and xanthan gum.

[0065] The above-mentioned sweeteners include one of white sugar, sucralose, acesulfame potassium, steviol glycosides, xylitol, maltitol, erythritol and mogroside. Generally, white sugar is a required sweetener, and the mass percentage of white sugar in the sugar solution is 19-21%. In addition to white sugar, the amount of other types of sweeteners needs to be adjusted according to the sweetness of the sweetener and the expected sweetness of the product, and must comply with national standards.

[0066] The above-mentioned acidity regulator includes at least one of lactic acid, citric acid, malic acid, tartaric acid, phosphoric acid, and NaOH. The specific addition amount should be calculated based on the target acidity of the product and the acidity of the acidity regulator itself, and should comply with national standards.

[0067] It is understandable that in order to prevent the sugar solution from introducing miscellaneous bacteria into the final product, the sugar solution needs to be sterilized, and the sterilization conditions can be 90-98°C and 5-10 minutes.

[0068] The above-mentioned sugar solution can be prepared by the following process:

[0069] First, the sweetness regulator and the stabilizer are dry-mixed, then slowly added into water at a temperature of 45°C to 65°C and continuously stirred, and then sterilized. The acidity regulator is added during the sterilization process, and the above-mentioned sugar solution is obtained after sterilization.

[0070] Furthermore, at least one of fruit juice, edible essence, salt or other seasoning substances or additives can be selectively added to the above-mentioned sugar solution as needed to give the product richer nutrition or further improve the product flavor and increase the variety of products. These substances can be added during the sterilization process of the sugar solution. The selection and addition amount of these substances can be determined according to actual needs by those skilled in the art. In particular, since fruit juice has a certain acidity, the addition amount of the fruit juice needs to be adjusted in combination with the addition amount of the acidity regulator to give the product of the present invention a suitable acidity. Generally, the amount of fruit juice added is 1% to 5%, and the amount of essence added is 0.01-0.2%. The above-mentioned fruit juice includes at least one of apple juice, pomegranate juice, lemon juice, citrus juice, kumquat juice, grape juice, pear juice, strawberry juice, mango juice, and pineapple juice. It should be noted that the present invention requires that the particles in the fruit juice must pass through a 100-mesh sieve, which is conducive to maintaining the high stability of the beverage and avoiding the precipitation of large particles.

[0071] Furthermore, when the mass ratio of the above-mentioned brown fermented milk base and sugar solution is: (25-30): (70-75), the obtained brown multi-strain lactic acid bacteria beverage has a higher number of viable bacteria and a lower centrifugal sedimentation rate within the shelf life of 30 days. The product has a refreshing taste, sweet and sour, good flavor, and no unacceptable stratification or precipitation occurs.

[0072] Generally, the brown multi-strain lactic acid bacteria beverage of the present invention can be prepared and then bottled, and the bottled product can be subjected to the above-mentioned refrigerated storage.

[0073] When the ratio of Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis cremoris, Lactococcus lactis lactic acid, Lactococcus lactis diacetyl, Lactobacillus acidophilus, Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides in the above-mentioned fermentation bacteria is 31-32:3-4:4-5:1-2:14-15:5-6:10-11:6-7:11-12:3-4:2-3:4-5, the above-mentioned ratio is the ratio of the number of viable bacteria, and the brown multi-strain lactic acid bacteria beverage prepared using the above-mentioned fermentation bacteria has a higher number of viable bacteria and a lower centrifugal sedimentation rate within the shelf life of 30 days.

[0074] Hereinafter, the brown multi-strain lactic acid bacteria beverage and the preparation method thereof of the present invention will be introduced in more detail through specific examples.

[0075] Example 1

[0076] This embodiment provides a brown multi-strain lactic acid bacteria beverage, comprising the following raw materials (the total amount of raw materials is calculated based on 1000 kg):

[0077] 250kg brown fermented milk base, 750kg sugar solution;

[0078] The raw materials of the brown fermented milk base include the following in terms of mass percentage:

[0079] 14% skim milk powder, 2.4% edible glucose, 0.016% compound probiotics, and the balance is water; wherein the compound probiotics include Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetyl, Lactobacillus acidophilus, Leuconostoc mesenteroides, and Leuconostoc pseudomesenteroides;

[0080] The raw materials of sugar solution include:

[0081] Pectin 0.13%, soluble soybean polysaccharide 0.07%, white sugar 13.3%, acesulfame potassium 0.008%, sucralose 0.007%, lactic acid 0.13%, concentrated passion fruit juice 0.67%, edible flavor (passion fruit flavor) 0.12%, and the balance is water.

[0082] This embodiment also provides a method for preparing the brown multi-strain lactic acid bacteria beverage, comprising the following steps:

[0083] 1) stirring a mixture of skim milk powder, edible glucose, and water at 45° C. for 30 minutes, then homogenizing at 55° C. and 20 MPa to obtain a first raw material system, subjecting the first raw material system to a Maillard reaction at 115° C. for 10 minutes, cooling to 36-37° C., and adding a composite probiotic to obtain a raw material system for a brown fermented milk base;

[0084] 2) fermenting the raw material system of the brown fermented milk base at a temperature of 36-37° C. for 60-75 hours, stopping the fermentation when the acidity reaches 180-210° T, and homogenizing and breaking the emulsion at 20-30 MPa to obtain a brown fermented milk base;

[0085] 3) dry-mixing white sugar, acesulfame potassium, sucralose, pectin, and soybean polysaccharide, then slowly adding the mixture to water at 60° C. and stirring for 25 minutes, followed by sterilization. Concentrated passion fruit juice, flavor, and lactic acid are added during the sterilization process, wherein the sterilization process is performed at 90-98° C. for 5-10 minutes to obtain a sugar solution;

[0086] 4) Mixing the brown fermented milk base and the sugar solution, stirring for 10 minutes, and then homogenizing at a homogenization pressure of 20 MPa. After filling, refrigerating and storing at 0-4° C. to obtain the brown multi-strain lactic acid bacteria beverage of the present invention.

[0087] Example 2

[0088] This embodiment is basically the same as embodiment 1, except that:

[0089] The mass percentage of the composite probiotics in the raw materials of the brown fermented milk base is 0.012%; other conditions remain unchanged.

[0090] Example 3

[0091] This embodiment is basically the same as embodiment 1, except that:

[0092] The mass percentage of the composite probiotics in the raw materials of the brown fermented milk base is 0.020%; other conditions remain unchanged.

[0093] Example 4

[0094] This embodiment is basically the same as embodiment 1, except that:

[0095] The composite probiotics in the raw materials of the brown fermented milk base include Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, and Lactobacillus rhamnosus; other conditions remain unchanged.

[0096] Example 5

[0097] This embodiment is basically the same as embodiment 1, except that:

[0098] The composite probiotics in the raw materials of the brown fermented milk base include Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, and Lactococcus lactis subsp. cremoris; other conditions remain unchanged.

[0099] Example 6

[0100] This embodiment is basically the same as embodiment 1, except that:

[0101] The composite probiotics in the raw materials of the brown fermented milk base include Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. lactis; other conditions remain unchanged.

[0102] Example 7

[0103] This embodiment is basically the same as embodiment 1, except that:

[0104] The composite probiotics in the raw materials of the brown fermented milk base include Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Lactococcus lactis subsp. diacetyl; other conditions remain unchanged.

[0105] Example 8

[0106] This embodiment is basically the same as embodiment 1, except that:

[0107] The composite probiotics in the raw materials of the brown fermented milk base include Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetyl, and Lactobacillus acidophilus; other conditions remain unchanged.

[0108] Example 9

[0109] This embodiment is basically the same as embodiment 1, except that:

[0110] The composite probiotics in the raw materials of the brown fermented milk base include Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetyl, Lactobacillus acidophilus, and Leuconostoc mesenteroides; other conditions remain unchanged.

[0111] Example 10

[0112] This embodiment is basically the same as embodiment 1, except that:

[0113] In step 2) of the preparation method, the fermentation time was adjusted to 60 h; other conditions remained unchanged.

[0114] Example 11

[0115] This embodiment is basically the same as embodiment 1, except that:

[0116] In step 2) of the preparation method, the fermentation time was adjusted to 75 h; other conditions remained unchanged.

[0117] Example 12

[0118] This embodiment is basically the same as embodiment 1, except that:

[0119] In the raw materials of the brown fermented milk base, 14% of skim milk powder was replaced by raw milk containing an equal amount of protein; other conditions remained unchanged.

[0120] Example 13

[0121] This embodiment is basically the same as embodiment 1, except that:

[0122] In the raw materials of the brown fermented milk base, 14% of the skim milk powder was replaced by whole milk powder containing the same amount of protein; other conditions remained unchanged.

[0123] Example 14

[0124] This embodiment is basically the same as embodiment 1, except that:

[0125] 300 kg of brown fermented milk base and 700 kg of sugar solution; other conditions remain unchanged.

[0126] Example 15

[0127] This embodiment is basically the same as embodiment 1, except that:

[0128] 200 kg of brown fermented milk base and 800 kg of sugar solution; other conditions remain unchanged.

[0129] Example 16

[0130] This embodiment is basically the same as embodiment 1, except that:

[0131] 400 kg of brown fermented milk base and 600 kg of sugar solution; other conditions remain unchanged.

[0132] Example 17

[0133] This embodiment is basically the same as embodiment 1, except that:

[0134] This embodiment further limits the ratio of the composite probiotics, and the ratio of Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis diacetyl subsp., Lactobacillus acidophilus, Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides is 31-32:3-4:4-5:1-2:14-15:5-6:10-11:6-7:11-12:3-4:2-3:4-5.

[0135] Example 18

[0136] This embodiment is basically the same as embodiment 1, except that:

[0137] This embodiment further limits the ratio of the composite probiotics, and the ratio of Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis diacetyl subsp., Lactobacillus acidophilus, Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides is 21-22:3-4:14-15:1-2:14-15:5-6:10-11:6-7:11-12:3-4:2-3:4-5.

[0138] Comparative Example 1

[0139] This comparative example is basically the same as Example 1, except that:

[0140] The composite probiotics in the raw materials of the brown fermented milk base include Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, and Lactobacillus fermentum; other conditions remain unchanged.

[0141] Comparative Example 2

[0142] This comparative example is basically the same as Example 1, except that:

[0143] The composite probiotics in the raw materials of the brown fermented milk base include Lactobacillus paracasei, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus delbrueckii lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis cremoris, Lactococcus lactis lactis, Lactococcus lactis diacetyl subsp. lactis, Bifidobacterium lactis, Bifidobacterium breve, and Lactobacillus plantarum; other conditions remain unchanged.

[0144] Comparative Example 3

[0145] This comparative example is basically the same as Example 4, except that:

[0146] The composite probiotics in the raw materials of the brown fermented milk base include Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus plantarum, and Lactobacillus thermophilus; other conditions remain unchanged.

[0147] Comparative Example 4

[0148] This comparative example is basically the same as Example 5, except that:

[0149] The composite probiotics in the raw materials of the brown fermented milk base include Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Pediococcus acidilactici, Lactobacillus fermentum, Lactobacillus rhamnosus, and Lactococcus lactis subsp. cremoris; other conditions remain unchanged.

[0150] Comparative Example 5

[0151] This comparative example is basically the same as Example 6, except that:

[0152] The composite probiotics in the raw materials of the brown fermented milk base include Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, and Bifidobacterium adolescentis; other conditions remain unchanged.

[0153] Comparative Example 6

[0154] This comparative example is basically the same as Example 7, except that:

[0155] The composite probiotics in the raw materials of the brown fermented milk base include Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Bifidobacterium breve, Lactobacillus plantarum, and Lactococcus lactis subsp. diacetyl; other conditions remain unchanged.

[0156] Comparative Example 7

[0157] This comparative example is basically the same as Example 8, except that:

[0158] The composite probiotics in the raw materials of the brown fermented milk base include Lactobacillus helveticus, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Bifidobacterium breve, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetyl, and Lactobacillus gasseri; other conditions remain unchanged.

[0159] Comparative Example 8

[0160] This comparative example is basically the same as Example 9, except that:

[0161] The composite probiotics in the raw materials of the brown fermented milk base include Lactobacillus paracasei, Lactobacillus mucis fermentans, Bifidobacterium lactis, Lactobacillus delbrueckii lactis subsp. lactis, Lactobacillus fermentans, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis diacetyl subsp. lactis, Lactobacillus acidophilus, and Lactobacillus crispatus; other conditions remain unchanged.

[0162] Comparative Example 9

[0163] This comparative example is basically the same as Example 1, except that:

[0164] Step 2) of the preparation method is adjusted to "fermenting the raw material system of the above-mentioned brown fermented milk base at a fermentation temperature of 36-37°C, stopping the fermentation when the fermentation time is 59 hours, and homogenizing and breaking the emulsion at 20-30 MPa to obtain a brown fermented milk base;".

[0165] Comparative Example 10

[0166] This comparative example is basically the same as Example 1, except that:

[0167] Step 2) of the preparation method is adjusted to "fermenting the raw material system of the above-mentioned brown fermented milk base at a fermentation temperature of 36-37°C, stopping the fermentation when the fermentation time is 76 hours, and homogenizing and breaking the emulsion at 20-30 MPa to obtain a brown fermented milk base;".

[0168] Comparative Example 11

[0169] This comparative example is basically the same as Example 1, except that:

[0170] The mass percentage of the composite probiotics in the raw materials of the brown fermented milk base is 0.008%; other conditions remain unchanged.

[0171] Comparative Example 12

[0172] This comparative example is basically the same as Example 1, except that:

[0173] The mass percentage of the composite probiotics in the raw materials of the brown fermented milk base is 0.024%; other conditions remain unchanged.

[0174] Comparative Example 13

[0175] This comparative example is basically the same as Example 1, except that:

[0176] The mass percentage of skim milk powder in the raw materials of the brown fermented milk base is 8%; other conditions remain unchanged.

[0177] Comparative Example 14

[0178] This comparative example is basically the same as Example 1, except that:

[0179] The mass percentage of skim milk powder in the raw materials of the brown fermented milk base is 35%; other conditions remain unchanged.

[0180] Test example

[0181] 1. The following parameters were tested for the above examples and comparative examples:

[0182] 1) Acidity of the brown fermented milk base at the end of fermentation and the acidity of the brown multi-strain lactic acid bacteria beverage: The acidity was determined in accordance with GB5009.239-2016, "National Food Safety Standard - Determination of Acidity of Foods." The specific results are shown in Tables 1 and 4, respectively.

[0183] 2) Total number of active lactic acid bacteria in the brown fermented milk base and the brown multi-strain lactic acid bacteria beverage: The total number of active lactic acid bacteria was tested using the method specified in the National Food Safety Standard - Microbiological Examination of Foods - Lactic Acid Bacteria (GB 4789.35-2010). The specific results are shown in Tables 1 and 2, respectively.

[0184] 3) The protein content in the brown fermented milk base was determined using a milk component analyzer (MilkoScan TM FT3) determination, the specific results are shown in Table 1;

[0185] 4) Centrifugal Sedimentation Rate of Brown Multi-strain Lactic Acid Beverage: First, take a 50 mL centrifuge tube and weigh its mass, recorded as M0; second, weigh 30.00 g (accurate to 0.01 g) of sample into a 50 mL centrifuge tube, weigh the mass of the centrifuge tube and sample, recorded as M1; third, centrifuge the weighed sample at 20°C, 3500 r / min for 15 min. After centrifugation, pour out the liquid in the centrifuge tube, then invert the centrifuge tube for 10 minutes, weigh the mass of the centrifuge tube and sediment, recorded as M2; the centrifugal sedimentation rate is calculated according to the following formula:

[0186]

[0187] Each sample was measured three times in parallel, and the results were averaged. The specific results are shown in Table 3.

[0188] 2. Test results

[0189] Table 1 Parameters of brown fermented milk base

[0190]

[0191]

[0192] The results in Table 1 show that the acidity of the brown fermented milk base at the end of fermentation in each embodiment meets the requirements (meeting 180-210°T), while the acidity of the brown fermented milk base at the end of fermentation in most of the comparative examples whose composite probiotic strain types, addition amounts or fermentation times are not within the range specified by the present invention do not meet the requirements.

[0193] Table 2 Total number of active lactic acid bacteria in brown multi-strain lactic acid bacteria beverage during shelf life (CFU / mL)

[0194]

[0195]

[0196] The results in Table 2 show that the viable bacterial count of the example product during the shelf life is higher than 1×10^9 CFU / mL, while the viable bacterial count of the comparative example product does not meet the requirement (data analysis will be confirmed after data is supplemented).

[0197] Table 3 Centrifugal sedimentation rate of brown multi-strain lactic acid bacteria beverage within the shelf life

[0198]

[0199]

[0200] The results in Table 3 show that the examples have good stability during storage, while the comparative examples 1, 3, 4, 9 and 11 have poor stability during storage.

[0201] Table 4 Acidity of brown multi-strain lactic acid bacteria beverage during shelf life (°T)

[0202]

[0203]

[0204] The results in Table 4 show that the acidity of each embodiment is within the required range (55-65) within the shelf life of 30 days, while the acidity of the comparative example cannot meet the acidity range requirement.

[0205] 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 it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or replace some or all of the technical features therein with equivalents. However, 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 brown multi-strain lactic acid bacteria beverage, characterized in that: Within a shelf life of 30 days, the centrifugal sedimentation rate of the brown multi-strain lactic acid bacteria beverage is ≤2%, the total number of active lactic acid bacteria is ≥1×10^9 CFU / mL; and the number of species of the active lactic acid bacteria is ≥6.

2. The brown multi-strain lactic acid bacteria beverage according to claim 1, characterized in that The active lactic acid bacteria include at least 6 of Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetyl, Lactobacillus acidophilus, Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides.

3. The brown multi-strain lactic acid bacteria beverage according to claim 2, characterized in that The active lactic acid bacteria include Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetyl, Lactobacillus acidophilus, Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides.

4. The brown multi-strain lactic acid bacteria beverage according to claim 2 or 3, characterized in that The brown multi-strain lactic acid bacteria beverage is prepared by mixing and homogenizing a brown fermented milk base, wherein the total number of active lactic acid bacteria in the brown fermented milk base is ≥3×10^9 CFU / mL and the protein content is 3.8-4.0%.

5. The brown multi-strain lactic acid bacteria beverage according to claim 4, characterized in that The brown fermented milk base is prepared by a method comprising at least the following steps: The raw material system of the brown fermented milk base is fermented at a temperature of 35-37° C. for 60-75 hours. The fermentation is stopped when the acidity reaches 180-210° T to obtain the brown fermented milk base.

6. A method for preparing the brown multi-strain lactic acid bacteria beverage according to any one of claims 2 to 5, characterized in that: The following steps are involved: The brown fermented milk base is prepared and homogenized to obtain the brown multi-strain lactic acid bacteria beverage; The total number of active lactic acid bacteria in the brown fermented milk base is ≥3×10^9 CFU / mL, and the protein content is 3.8-4.0%.

7. The preparation method according to claim 6, characterized in that The brown fermented milk base is prepared by a method comprising at least the following steps: The raw material system of the brown fermented milk base is fermented at a temperature of 35-37° C. for 60-75 hours. The fermentation is stopped when the acidity reaches 180-210° T to obtain the brown fermented milk base.

8. The preparation method according to claim 6 or 7, characterized in that The preparation includes mixing the brown fermented milk base and sugar solution.

9. The preparation method according to claim 8, characterized in that The raw materials of the brown fermented milk base include raw milk, a Maillard reaction accelerator, fermentation bacteria and water; and / or The sugar solution comprises, by weight percentage, 0.05-0.45% of a stabilizer, 19.5-21.5% of a sweetener, 0.01-0.05% of an acidity regulator, and the balance being water; and / or, The mass ratio of the brown fermented milk base to the sugar solution is (25-30):(70-75).

10. The preparation method according to claim 9, characterized in that The ratio of Lactobacillus paracasei, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis diacetyl subsp. lactis, Lactobacillus acidophilus, Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides in the fermentation bacteria is 31-32:3-4:4-5:1-2:14-15:5-6:10-11:6-7:11-12:3-4:2-3:4-5.

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