Active lactobacillus casei beverage and preparation method thereof

Abstract

The invention discloses an active lactobacillus casei beverage and a preparation method thereof and relates to an active probiotics beverage in the technical field of microorganism fermentation. The beverage comprises the following components in percentage by mass: 25 to 40 percent of fermented milk, 8 to 12 percent of white granulated sugar, 0.3 to 0.5 percent of stabilizing agent, 0.03 to 0.05 percent of food flavor and 50 to 70 percent of purified water. The preparation method comprises the following steps of: 1, preparing base materials; 2, fermenting the base materials; (3) preparing anddisinfecting sugar liquor; and (4) preparing the beverage. Compared with the prior art, the method has the advantages of remarkably shortened product fermentation time, remarkably increased bacteria content of lactobacillus casei, lowered product cost and fermentation pollution risk, lowered equipment investment and suitability for producing the lactobacillus casei probiotics beverage under the conventional equipment condition by national dairy enterprises.

Description

technical field [0001] The invention relates to an active probiotic drink in the technical field of microbial fermentation, in particular to an active Lactobacillus casei drink and a preparation method thereof. Background technique [0002] Active lactic acid bacteria drink is a fermented beverage containing active probiotics, which can not only alleviate lactose intolerance, but also contain fully degraded small molecular proteins and polypeptides, which can promote the digestion and absorption of milk protein. At the same time, the gut-regulating function of probiotics has made this type of product gradually recognized and welcomed by consumers. [0003] It cannot be ignored that in active probiotic drinks, the type and quantity of probiotics will obviously affect the probiotic function and health care effect of the drink. Most lactic acid bacteria, such as Streptococcus thermophilus and Lactobacillus bulgaricus used in ordinary lactic acid bacteria drinks, yogurt, etc., ...

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Problems solved by technology

[0005] At present, there are two main problems in the production of probiotic beverages in the market: ordinary lactic acid bacteria beverages cannot meet the quantity and activity of lactic acid bacteria that reach and colonize the intestinal tract, so their probiotic functions are greatly reduced, and the product price and gross profit rate are also low. 100mL The market price is about 0.5 to 1.0 yuan; the Lactobacillus casei probiotic beverage produced by conventional fermentation technology can satisfy the quantity and activity of lactic acid bacteria colonized in the intestinal tract, and the probiotic function is remarkable. The product price and gross profit rate are relatively high. At 2.0 yuan, but the fermentation cycle is too long (about 72h), the acid production in the early stage of fermentation is slow, and the requirements for fermentation equipment are relatively strict.

[0007] In "A Preparation Method for Active Lactic Acid Bacteria Beverage" (publication number: CN 1899053A), Lactobacillus casei subsp. Actual production: Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Lactobacillus reuteri are used for mixed fermentation at 42-45°C. Gastric acid resistance, bile acid resistance and salt resistance are weaker than Lactobacillus casei, and the probiotic function of the final product will also be weakened

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