Method for preparing probiotic brown lactobacillus beverage product with large amount of bacteria

Abstract

The invention discloses a method for preparing a probiotic brown lactobacillus beverage product with large amount of bacteria, which comprises the steps of Maillard reaction, probiotic fermentation and post treatment, wherein the probiotic fermentation step comprises: hydrating and sterilizing defatted milk powder or defatted fresh milk, reacting the defatted milk powder or the defatted fresh milk for 2.5 hours at the temperature of between 95 and 98 DEG C till the milky yellow becomes brown at the end point of the reaction, cooling the reaction product to between 37 and 38 DEG C, inoculating the reaction product to a Lactobacillus casei strain, statically fermenting the strain for 48 to 72 hours at the temperature of between 37 and 38 DEG C till the pH reaches 3.8 to 4.0, and cooling the fermentation product to between 2 and 6 DEG C; and the post treatment steps comprises: preparing base solution by using sugar, high fructose corn syrup, pectin and purified water, wherein the weight ratio of the base solution to the probiotic fermentation solution is 1 to 3; and the pH is adjusted to between 3.5 and 3.6; homogenizing the base solution, cooling the base solution to between 2 and 6 DEG C, canning products after passing detection, maturing the products for 4 to 8 hours at the temperature of between 2 and 6 DEG C, and delivery the products from a storage. The number of the living bacteria in the shelf life of the product can reach 1*108 to 1*1,010cfu / ml; and the product has zero fat and super clear mouthfeel, has no viscosity, has high probiotic detection rate, and can effectively keep or recover the intestinal microbial balance.

Description

technical field [0001] The invention belongs to the technical category of milk products, and in particular relates to a preparation method of a probiotic brown lactic acid bacteria beverage product with a high bacterial count. Background technique [0002] With the development and progress of society, people's life expectancy continues to increase; at the same time, people are more pursuing quality of life, longevity requires health, and a well-functioning gastrointestinal tract is the foundation of health. If probiotics are taken regularly, they can effectively maintain or restore the balance of intestinal flora. [0003] According to the definition of Food and Agriculture Organization of the United Nations / World Health Organization (FAO / World Health Organization for short) in 2002, probiotics are living microorganisms that, when ingested in sufficient quantities, produce one or Multiple proven functional health benefits. [0004] Probiotics have the functions of regulati...

AI Technical Summary

Problems solved by technology

In this way, after the product passes through the gastric acid of the human body, the number of probiotics that can survive is very small, and its probiotic effect cannot be maximized after reaching the intestinal tract

[0008] Keeping the viable count of probiotics in milk fermented products to the greatest extent has always been the focus of current research. In dairy products of the prior art, active bifidobacteria, Lactobacillus casei and other probiotics have poor tolerance to low pH values. , easy to be inactivated by gastric acid; extremely sensitive to oxygen, easy to inactivate under aerobic conditions, etc., which lead to a rapid decline in the number of viable bacteria, which needs to be solved urgently

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