Lactic acid bacteria beverage and preparation method thereof

Abstract

The invention provides a lactic acid bacteria beverage and a preparation method thereof. The lactic acid bacteria beverage comprises the following raw materials in percentage by mass: 2%-4% of milk powder, 0.02%-0.03% of a fructus momordicae extract, 0.3%-0.65% of a stabilizer, 5%-5.5% of a sweetening agent, 0.025%-0.045% of an acidity regulator and the balance of a leavening agent and water, the siraitia grosvenorii extract is prepared according to a method at least comprising the following steps: squeezing siraitia grosvenorii, extracting juice, and extracting active components in the juice with water to obtain an extracting solution; sequentially carrying out filtration and chromatography on the extracting solution, and then carrying out vacuum concentration to obtain the fructus momordicae extract, wherein the temperature of the vacuum concentration is 30-60 DEG C. The method is helpful for increasing the viable count of the lactic acid bacteria beverage in the shelf life.

Description

Technical Field

[0001] This invention relates to the food industry, specifically to a lactic acid bacteria beverage and its preparation method. Background Technology

[0002] Lactic acid bacteria beverages (live-culture lactic acid bacteria drinks) have a refreshing taste and contain a variety of lactic acid bacteria, which are beneficial to intestinal health. However, the basic fermentation strains in lactic acid bacteria beverages are difficult to maintain their vitality in a low pH environment, and the total number of lactic acid bacteria in the beverage often decreases to below 10^6 CFU / mL within three weeks of the shelf life.

[0003] There have been attempts to increase the total number of lactic acid bacteria in lactic acid bacteria beverages during their shelf life by sterilizing them and then adding acid-resistant strains. However, due to factors such as the low protein content in lactic acid bacteria beverages, the above method has not been very effective in increasing the number of live bacteria.

[0004] Increasing the number of live bacteria in lactic acid bacteria beverages during their shelf life has become a research hotspot in the field. Summary of the Invention

[0005] This invention provides a lactic acid bacteria beverage and its preparation method, which helps to increase the number of live bacteria in the lactic acid bacteria beverage during its shelf life.

[0006] This invention provides a lactic acid bacteria beverage, the raw materials of which, by weight percentage, comprise: 2%–4% milk powder, 0.02%–0.03% monk fruit extract, 0.3%–0.65% stabilizer, 5%–5.5% sweetener, 0.025%–0.045% acidity regulator, and the remainder being a fermenting agent and water; the monk fruit extract is prepared by a method comprising at least the following steps: pressing monk fruit to extract juice, extracting the active ingredients from the juice with water to obtain an extract; filtering and chromatography the extract sequentially, followed by vacuum concentration to obtain the monk fruit extract; wherein the vacuum concentration temperature is 30–60°C.

[0007] Optionally, the acidity regulator comprises a weak acid and a basic salt; the weak acid comprises one or more of citric acid and lactic acid, and the basic salt comprises sodium citrate.

[0008] Optionally, the vacuum concentration temperature is 45–50°C.

[0009] Optionally, the sweetener includes crystalline fructose.

[0010] Optionally, the milk powder includes skim milk powder; and / or, the stabilizer includes pectin and / or soluble soybean polysaccharides.

[0011] This invention provides a method for preparing the lactic acid bacteria beverage as described above, comprising: 1) mixing a raw material system including the sweetener, the stabilizer, a portion of the acidity regulator and a portion of the water to obtain a sugar solution; 2) dissolving the milk powder and the monk fruit extract in the remaining water, sterilizing them, adding the fermenting agent for fermentation, terminating fermentation when the fermentation acidity is 85°T to 90°T, and then sequentially undergoing demulsification and first homogenization to obtain a milk base; 3) mixing the sugar solution and the milk base at a mass ratio of (2-3):(7-8), adjusting the acidity to 55-60°T with the remaining acidity regulator, and then undergoing a second homogenization to obtain the lactic acid bacteria beverage.

[0012] Optionally, the step of mixing the raw material system comprising the sweetener, the stabilizer, a portion of the acidity regulator, and a portion of the water to obtain the sugar solution includes: mixing the raw material system comprising the sweetener, the stabilizer, a portion of the acidity regulator, and a portion of the water at 65-70°C for 20-40 minutes to obtain the sugar solution.

[0013] Optionally, the process of dissolving the milk powder and the monk fruit extract in the remaining water includes: mixing the milk powder and the monk fruit extract in the remaining water at 55-60°C for 15-20 minutes.

[0014] Optionally, the fermentation temperature is 42-44°C, and the fermentation time is 5-6 hours.

[0015] Optionally, the first homogenization is carried out under a primary homogenization pressure of 30 bar to 50 bar and a secondary homogenization pressure of 150 bar to 180 bar, and the temperature of the first homogenization is 50 to 60°C; and / or, the second homogenization is carried out under a primary homogenization pressure of 40 bar to 60 bar and a secondary homogenization pressure of 180 bar to 220 bar, and the temperature of the second homogenization is 50 to 60°C.

[0016] This invention provides a lactic acid bacteria beverage and its preparation method. The beverage is prepared using a monk fruit extract obtained through vacuum concentration (instantaneous or transient concentration) and an appropriate amount of acidity regulator. The monk fruit extract obtained through vacuum concentration helps increase the number of live bacteria in the lactic acid bacteria beverage. Simultaneously, by controlling the mass percentage of the acidity regulator in the raw materials of the lactic acid bacteria beverage to 0.025%–0.045%, the synergistic effect of both allows the lactic acid bacteria beverage to maintain a high number of live bacteria within a 30-day shelf life. For example, it can ensure that the total number of live lactic acid bacteria in the beverage is greater than or equal to 1 × 10⁻⁶ within a 30-day shelf life. 6 CFU / mL, while ensuring that the lactic acid bacteria beverage has good stability and stable flavor. Detailed Implementation

[0017] To enable those skilled in the art to better understand the present invention, the present invention will be further described in detail below. The specific embodiments listed below are merely descriptions of the principles and features of the present invention, and the examples are only for explaining the present invention and are not intended to limit the scope of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0018] Given the problems of unstable and significantly declining live bacteria counts in existing lactic acid bacteria beverages during their shelf life, and the inability to maintain high live bacteria counts, how to increase the live bacteria count of lactic acid bacteria beverages during their shelf life has become a research hotspot in the field.

[0019] Based on this, embodiments of the present invention provide a lactic acid bacteria beverage (live bacteria type dairy-flavored beverage), the raw materials of which, by mass percentage, include: 2% to 4% milk powder, 0.02% to 0.03% monk fruit extract, 0.3% to 0.65% stabilizer, 5% to 5.5% sweetener, 0.025% to 0.045% acidity regulator, and the balance being a fermenting agent and water; the above-mentioned monk fruit extract is prepared by a method including at least the following processes: pressing monk fruit to extract juice, extracting the active ingredients from the juice with water to obtain an extract; filtering and chromatography the extract sequentially, and then vacuum concentrating it to obtain monk fruit extract; wherein, the vacuum concentration temperature is 30 to 60°C.

[0020] The inventors discovered in their research that, in the lactic acid bacteria raw material system of this invention, the monk fruit extract obtained through vacuum concentration (instantaneous concentration or flash concentration) helps to increase the number of live bacteria in the lactic acid bacteria beverage. Simultaneously, by controlling the mass percentage of acidity regulators in the raw materials of the lactic acid bacteria beverage to 0.025%–0.045%, the synergistic effect of both allows the lactic acid bacteria beverage to maintain a high number of live bacteria within a 30-day shelf life. For example, it can ensure that the total number of live lactic acid bacteria in the beverage is greater than or equal to 1 × 10⁻⁶ within a 30-day shelf life. 6 CFU / mL, while ensuring that the lactic acid bacteria beverage has good stability and stable flavor.

[0021] For example, the temperature of the vacuum concentration can be a range of 30°C, 40°C, 45°C, 50°C, 55°C, 60°C or any combination thereof, preferably 45°C to 50°C.

[0022] This invention also addresses the problem of lactic acid bacteria struggling to survive in low-pH conditions by optimizing the buffering system of lactic acid bacteria beverages.

[0023] Specifically, in the raw material system of the above-mentioned lactic acid bacteria beverage, the acidity regulator includes weak acids and basic salts; the weak acids include one or more of citric acid and lactic acid, and the basic salts include sodium citrate. The lactic acid bacteria beverage buffer system built in this way can work synergistically with the above-mentioned monk fruit extract to increase the number of live lactic acid bacteria in the beverage during its shelf life, effectively solving the problem that live lactic acid bacteria are difficult to survive in low pH conditions.

[0024] Traditional high-temperature concentration of monk fruit extract results in a loss of flavor due to the prolonged high-temperature processing time, leading to a stale sweetness. Furthermore, the total number of lactic acid bacteria in the beverage is not significantly affected during the shelf life. However, the monk fruit extract obtained through vacuum concentration (instant concentration) in this invention effectively solves these problems, allowing the lactic acid bacteria beverage to maintain a high number of live bacteria while retaining a pleasant sweetness throughout its shelf life.

[0025] In some embodiments, the sweeteners include crystalline fructose, which, when combined with the monk fruit extract, can replace sucrose, a commonly used sweetener in traditional lactic acid bacteria beverages. The combination of crystalline fructose and monk fruit extract can serve as a sugar substitute, enabling the taste of zero-sucrose active lactic acid bacteria beverages to be similar to that of lactic acid bacteria beverages sweetened with sucrose. Furthermore, it helps to solve the problem of maintaining the total number of live bacteria in lactic acid bacteria beverages during their shelf life under zero-sucrose (0 sucrose) conditions, thereby allowing the lactic acid bacteria beverage to maintain a high number of live bacteria while also having a good sweetness during its shelf life.

[0026] Milk powder can include skim milk powder.

[0027] Stabilizers may include one or more of pectin and soluble soybean polysaccharides.

[0028] In addition, the raw materials of the above-mentioned lactic acid bacteria beverage may also include one or more of the following: fruit juice (e.g., grape juice), dietary fiber, and flavoring. The embodiments of the present invention do not impose particular limitations on the amount of fruit juice (e.g., grape juice), dietary fiber, and flavoring added; the amounts added can be determined by referring to conventional amounts in the art.

[0029] This invention provides a method for preparing the above-mentioned lactic acid bacteria beverage, comprising: 1) mixing a raw material system including sweetener, stabilizer, acidity regulator and a portion of water to obtain a sugar solution; 2) dissolving milk powder and monk fruit extract in the remaining water, sterilizing them, adding a starter culture for fermentation, terminating fermentation when the fermentation acidity is 85°T to 90°T, and then sequentially undergoing demulsification and first homogenization to obtain a milk base; 3) mixing the sugar solution and milk base at a mass ratio of (2-3):(7-8), adjusting the acidity to 55-60°T with the remaining acidity regulator, and then undergoing a second homogenization to obtain the lactic acid bacteria beverage.

[0030] According to the inventor's research and analysis: Under the preparation method system of the present invention, the preparation of lactic acid bacteria beverage using the aforementioned raw materials of lactic acid bacteria beverage can produce a lactic acid bacteria live bacteria beverage with a high number of live lactic acid bacteria during the shelf life, and the lactic acid bacteria live bacteria beverage has good stability and stable flavor.

[0031] In some embodiments, step 1) involves mixing the raw material system comprising sweetener, stabilizer, a portion of acidity regulator and a portion of water to obtain a sugar solution, comprising: mixing (processing) the raw material system comprising sweetener, stabilizer, a portion of acidity regulator and a portion of water at 65-70°C for 20-40 minutes to obtain a sugar solution.

[0032] In step 1), the above mixing process can be carried out by water bath heating.

[0033] In some embodiments, step 2) involves dissolving milk powder and monk fruit extract in the remaining water, which includes mixing (processing) milk powder and monk fruit extract in the remaining water at 55-60°C for 15-20 minutes to obtain reconstituted milk.

[0034] The reconstituted emulsion prepared above can be hydrated for 0.3 to 1 hour, for example, 0.3 hours, 0.5 hours, 0.6 hours, 1 hour or any combination thereof, and then sterilized.

[0035] The allocation of water usage in step 1) and the remaining water in step 2) can be carried out according to the following process: Based on the amount of milk powder used and the milk powder content in the reconstituted milk in step 2) being 125-129 g / kg, the amount of remaining water in step 2) is determined, and then the amount of water in step 1) is determined.

[0036] Furthermore, based on the milk-based raw materials, the amount of starter culture added (by weight) can be 50-100 g / t. The starter culture used in this embodiment of the invention can be a commercially available starter culture for lactic acid bacteria beverages, such as starter cultures from Chr. Hansen AG (Denmark), Danisco starter culture (Denix lactic acid bacteria strain), and Sacco starter culture.

[0037] The dosage of acidity regulator in steps 1) and 3 can be adjusted by combining the total amount of acidity regulator and the target amount of acidity in step 3). For example, after adding sodium citrate in step 1), citric acid is added in step 3) to adjust the acidity to 55-60°T. The sum of sodium citrate and citric acid is the dosage of acidity regulator.

[0038] As mentioned above, the monk fruit extract is prepared by a method including at least the following steps: pressing monk fruit to extract juice, extracting the active ingredients from the juice with water to obtain an extract; filtering (physical filtration) and chromatography on the extract in sequence, and then concentrating under vacuum to obtain the monk fruit extract; wherein the temperature of vacuum concentration is 30-60℃.

[0039] In practice, the monk fruit needs to be pretreated, which may include washing and other operations, before pressing to extract the juice. The water used in the process of extracting the active ingredients from the juice can be pure water, which helps to avoid the negative impact of impurities in the water. The chromatography may include column chromatography, which can remove impurities and decolorize the extract.

[0040] Furthermore, during vacuum concentration (instantaneous concentration), the temperature for vacuum concentration can be 30–60°C, for example, 30°C, 40°C, 45°C, 50°C, 55°C, 60°C, or any combination thereof, preferably 45–50°C. Correspondingly, the pressure for vacuum concentration can be 0.05–0.08 bar.

[0041] Next, the vacuum-concentrated product is dried to obtain the monk fruit extract of this invention.

[0042] This invention employs a vacuum concentration process to prepare monk fruit extract. Compared with traditional high-temperature concentration methods, the vacuum concentration process has the following advantages: 1. Strong evaporation capacity, reaching 10 tons (of concentrate) / hour, which is 5 to 10 times faster than traditional high-temperature concentration; 2. Low concentration temperature, with the discharge temperature of the vacuum concentration process being only around 50°C, ensuring that the active substances in the material do not undergo excessive changes during the concentration process; 3. Low energy consumption, with the amount of gas (gas fuel) used per unit quantity of product being 50% of that used in traditional concentration.

[0043] The embodiments of the present invention do not impose special limitations on the sterilization process; conventional sterilization processes in the art can be used.

[0044] The fermentation temperature can be 42-44℃, and the fermentation time can be 5-6 hours.

[0045] In this embodiment of the invention, there are no particular limitations on demulsification and the first homogenization, both of which can be performed using a high-pressure homogenizer. The first homogenization can be carried out under a primary homogenization pressure of 30 bar to 50 bar and a secondary homogenization pressure of 150 bar to 180 bar, and the temperature of the first homogenization can be 50 to 60°C.

[0046] In practice, after the milk base is prepared, it can be refrigerated for later use.

[0047] In step 3), the mass ratio of sugar solution to milk base can be 1:(2.3-4), that is, (2-3):(7-8), for example 1:2.3 (3:7), 1:2.6 (3:8), 1:3, 1:3.5 (2:7), 1:4 (2:8) or any combination thereof.

[0048] The embodiments of the present invention do not impose any particular limitation on the second homogenization. The second homogenization can be carried out under the action of a primary homogenization pressure of 40 bar to 60 bar and a secondary homogenization pressure of 180 bar to 220 bar. The temperature of the second homogenization can be 50 to 60°C.

[0049] In practice, after the lactic acid bacteria beverage is produced, it can be bottled for easy consumption.

[0050] The present invention will be further described below through specific embodiments and comparative examples. Unless otherwise specified, the reagents, materials and instruments used below are all conventional reagents, materials and instruments, all of which are commercially available, and the reagents and materials involved can also be synthesized by conventional synthetic methods.

[0051] Example 1

[0052] This embodiment provides a method for preparing a lactic acid bacteria beverage. The raw material formula for the lactic acid bacteria beverage is shown in Table 1, including:

[0053] 1) After washing and pressing the monk fruit, extract the juice, and use purified water to extract the active ingredients from the juice to obtain an extract; filter the extract, perform column chromatography, and then concentrate it under vacuum to obtain monk fruit extract; the vacuum concentration temperature is 45℃.

[0054] 2) At 65-70℃, mix the raw material system including grape juice, crystalline fructose, dietary fiber, pectin, soluble soybean polysaccharide, sodium citrate, flavoring and some purified water for 30 minutes to obtain sugar solution;

[0055] 3) At 55-60℃, dissolve skim milk powder and monk fruit extract in the remaining purified water and mix for 15-20 minutes to obtain reconstituted milk. By controlling the amount of remaining purified water, the content of skim milk powder in the reconstituted milk is 125-129 g / kg.

[0056] After sterilizing the reconstituted milk, a starter culture is added for fermentation. Fermentation is terminated when the acidity reaches 85°T to 90°T. The fermentation temperature is 42 to 44°C, and the fermentation time is 5 to 6 hours. Then, the milk base is obtained by demulsification and first homogenization. The first homogenization is carried out under a primary homogenization pressure of 30 bar and a secondary homogenization pressure of 180 bar. The temperature of the first homogenization is 50°C. Based on the mass of the milk base raw material, the amount of starter culture added is 100 g / t.

[0057] 4) After mixing the sugar solution and milk base at a mass ratio of 1:4 (20:80), the acidity is adjusted to 55-60°T with citric acid, and after a second homogenization, a lactic acid bacteria beverage is obtained.

[0058] The second homogenization was carried out under a primary homogenization pressure of 40 bar and a secondary homogenization pressure of 220 bar, and the temperature of the second homogenization was 50℃.

[0059] Examples 2-4

[0060] This embodiment is basically the same as Embodiment 1, except that:

[0061] The raw material formulas for lactic acid bacteria beverages differ, as detailed in Table 1; other conditions remain unchanged.

[0062] Example 5

[0063] This embodiment is basically the same as Embodiment 1, except that:

[0064] In step 1), the vacuum concentration temperature is 30°C;

[0065] In step 4), the mass ratio of sugar solution to milk base is 3:7 (30:70); other conditions remain unchanged.

[0066] Example 6

[0067] This embodiment is basically the same as Embodiment 1, except that:

[0068] In step 1), the vacuum concentration temperature is 60°C;

[0069] In step 4), the mass ratio of sugar solution to milk base is 5:5 (50:50); other conditions remain unchanged.

[0070] The raw material formulations for Comparative Examples 1 to 5 are shown in Table 1.

[0071] Comparative Example 1

[0072] This comparative example is basically the same as Example 1, except that:

[0073] The monk fruit extract obtained by vacuum concentration in Example 1 was replaced with monk fruit extract (using a traditional high-temperature concentration process). The preparation process of the monk fruit extract (using a traditional high-temperature concentration process) includes: heating and concentrating at a temperature of 70°C to obtain the monk fruit extract of Comparative Example 1; other conditions remain unchanged.

[0074] Comparative Example 2

[0075] This comparative example is basically the same as Example 1, except that:

[0076] The monk fruit extract prepared by vacuum concentration in Example 1 was replaced with steviol glycosides; all other conditions remained unchanged.

[0077] Comparative Example 3

[0078] This comparative example is basically the same as Example 1, except that:

[0079] Adjust the amounts of citric acid and sodium citrate as shown in Table 1; keep other conditions unchanged.

[0080] Comparative Example 4

[0081] This comparative example is basically the same as Example 1, except that:

[0082] Replace the monk fruit extract and crystalline fructose obtained by vacuum concentration in Example 1 with white granulated sugar; keep other conditions unchanged.

[0083] Comparative Example 5

[0084] This comparative example is basically the same as Example 1, except that:

[0085] Monk fruit extract was added to the sugar solution in step 2), but not to the milk base in step 3); other conditions remained unchanged.

[0086] Comparative Example 6

[0087] This embodiment is basically the same as Embodiment 1, except that:

[0088] In step 1), the vacuum concentration temperature is 65°C; other conditions remain unchanged.

[0089] Table 1. Raw material formulations (mass percentage: %) for Examples 1-4 and Comparative Examples 1-5

[0090]

[0091]

[0092] Note: The remainder in the raw material formulations of each embodiment and comparative example in Table 1 is purified water; for the embodiments and comparative examples not listed in Table 1, their raw material formulations are the same as those of Example 1.

[0093] Test case

[0094] The lactic acid bacteria beverages of each example and comparative example were placed at 4°C and 25°C respectively, and the number of live bacteria was tested at 1 day, 7 days, 14 days, 21 days and 25 days of shelf life. The number of live bacteria in the lactic acid bacteria beverages was tested in accordance with GB 4789.35-2016 "National Food Safety Standard for Microbiological Examination of Food - Examination of Lactic Acid Bacteria".

[0095] Test results

[0096] Table 2. Results of viable bacteria count during shelf life of lactic acid bacteria beverages from Examples 1-2 and Comparative Examples 1-45.

[0097]

[0098] Table 3. Results of viable bacteria count during shelf life of lactic acid bacteria beverages in Examples 3-6 and Comparative Example 6.

[0099]

[0100]

[0101] Data Analysis:

[0102] The total number of lactic acid bacteria in the lactic acid bacteria beverages prepared in Examples 1-6 was better than that in the comparative example during the shelf life. As can be seen from Comparative Example 3, adjusting the amount of sodium citrate and citric acid added caused the pH of the lactic acid bacteria beverage to change significantly because the buffer system of the lactic acid bacteria beverage could not stabilize its pH, which affected the number of live bacteria in the lactic acid bacteria beverage during the shelf life.

[0103] Meanwhile, through Examples 1, 1, 2, and 4, it can be seen that the total number of viable lactic acid bacteria in the lactic acid bacteria beverage of Example 1 during its shelf life is significantly higher than that of Comparative Examples 1 and 2. This also demonstrates that the lactic acid bacteria beverage with added monk fruit extract (using a conventional high-temperature concentration process) has a better total number of viable lactic acid bacteria during its shelf life than the lactic acid bacteria beverage using steviol glycosides and white sugar. This proves that monk fruit extract has an improving effect on the shelf life of live-culture lactic acid bacteria beverages. Furthermore, the monk fruit extract using a flash concentration process has a more significant effect on increasing the number of viable lactic acid bacteria compared to the traditional high-temperature concentration extraction method. Additionally, through Examples 1 and 5, it can be seen that the location of the monk fruit extract addition also has a certain impact on the number of viable bacteria in the product. It is clear that under the given formula and process conditions, the embodiments of the present invention can significantly improve the number of viable bacteria in the product during its shelf life, while ensuring no mold or yeast contamination occurs during the shelf life. Furthermore, through Comparative Example 6, it can be seen that a vacuum concentration temperature greater than 60°C also has a significant impact on the number of viable bacteria in the final product.

[0104] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions 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 lactic acid bacteria beverage, characterized in that, Its raw materials, in percentage by mass, include: Milk powder 2%–4%, monk fruit extract 0.02%–0.03%, stabilizer 0.3%–0.65%, sweetener 5%–5.5%, acidity regulator 0.025%–0.045%, balance being starter culture and water; The monk fruit extract was prepared by a method comprising at least the following steps: The monk fruit is pressed to extract juice, and the active ingredients in the juice are extracted with water to obtain an extract. The extract is then filtered, chromatographically analyzed, and vacuum concentrated to obtain the monk fruit extract. The vacuum concentration temperature is 30–60°C.

2. The lactic acid bacteria beverage according to claim 1, characterized in that, The acidity regulator includes weak acids and basic salts; The weak acid includes one or more of citric acid and lactic acid, and the basic salt includes sodium citrate.

3. The lactic acid bacteria beverage according to claim 1, characterized in that, The vacuum concentration temperature is 45–50°C.

4. The lactic acid bacteria beverage according to claim 1, characterized in that, The sweetener includes crystalline fructose.

5. The lactic acid bacteria beverage according to claim 1, characterized in that, The milk powder includes skim milk powder; And / or, the stabilizer includes pectin and / or soluble soybean polysaccharides.

6. A method for preparing a lactic acid bacteria beverage according to any one of claims 1-5, characterized in that, include: 1) A raw material system comprising the sweetener, the stabilizer, a portion of the acidity regulator, and a portion of the water is mixed to obtain a sugar solution; 2) Dissolve the milk powder and the monk fruit extract in the remaining water, sterilize them, add the fermenting agent and ferment. Stop fermentation when the fermentation acidity is 85°T~90°T, and then proceed with demulsification and first homogenization to obtain milk base. 3) After mixing the sugar solution and the milk base at a mass ratio of (2-3):(7-8), the acidity is adjusted to 55-60°T with the remaining acidity regulator, and then homogenized for the second time to obtain the lactic acid bacteria beverage.

7. The preparation method according to claim 6, characterized in that, The step of mixing the raw material system comprising the sweetener, the stabilizer, a portion of the acidity regulator and a portion of the water to obtain the sugar solution includes: mixing the raw material system comprising the sweetener, the stabilizer, a portion of the acidity regulator and a portion of the water at 65-70°C for 20-40 minutes to obtain the sugar solution.

8. The preparation method according to claim 6, characterized in that, The process of dissolving the milk powder and the monk fruit extract in the remaining water includes: mixing the milk powder and the monk fruit extract in the remaining water at 55-60°C for 15-20 minutes.

9. The preparation method according to claim 6, characterized in that, The fermentation temperature is 42-44℃, and the fermentation time is 5-6 hours.

10. The preparation method according to claim 6, characterized in that, The first homogenization was carried out under a primary homogenization pressure of 30 bar to 50 bar and a secondary homogenization pressure of 150 bar to 180 bar, and the temperature of the first homogenization was 50 to 60°C. And / or, the second homogenization is carried out under a primary homogenization pressure of 40 bar to 60 bar and a secondary homogenization pressure of 180 bar to 220 bar, and the temperature of the second homogenization is 50 to 60°C.

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