Active lactic acid bacteria beverage and manufacture method thereof

Abstract

The invention belongs to a diary product field and in particular relates to an active lactic acid bacteria drink and a production method thereof. In the active lactic acid bacteria drink of the invention, water is a base material and components with the following quality content are included: 0.5%-2.0% of beneficial bacteria, 0.8%-1.2% of protein, 1%-5% of glucose, 9%-12% of sucrose and 0.4-0.5% of emulsification stabilizer. The active lactic acid bacteria drink of the invention increases quantity of live bacteria of the lactic acid bacteria and the drink contains both animal protein and plant protein. Besides, through filtering and reasonably collocating strain of the lactic acid bacteria, over 0.1 billion live bacteria exist in the products per milliliter so that a large amount of bacteria can live in intestinal tract and reach a large quantity so as to bring the function of regulating flora and improving immunity.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to an active lactic acid bacteria beverage and a production method thereof. Background technique [0002] Active lactic acid bacteria drinks have become the new focus of competition in major dairy industries after fresh milk. At present, the growth rate of the lactic acid bacteria beverage industry has far exceeded that of other dairy industries in the world. In the past ten years, the annual sales volume of the lactic acid bacteria beverage market in Japan has exceeded US$6 billion; the proportion of fermented lactic acid bacteria milk beverages in Japan and Europe has reached 80% in the dairy market, and about 30% in North America. At present, the domestic lactic acid bacteria beverage industry has just started and is growing at a rate of 25% per year. In 2001, the output of lactic acid bacteria beverages in my country was 143,000 tons, and in 2005 it reached 1.076 millio...

AI Technical Summary

Problems solved by technology

Due to my country's current standards, the requirements for the number of lactic acid bacteria within the shelf life are relatively low, and most of the products marked with active lactic acid bacteria beverages on the market reach the shelf life with very few viable bacteria remaining, which is far below the required level for beneficial effects on human health. Base Quantity 10 6 cfu / ml, the nutritional and health function of the product is significantly reduced