Tea-powder-added brown active lactobacillus beverage and preparation method thereof

Abstract

The invention provides a tea-powder-added brown active lactobacillus beverage and a preparation method thereof. The method comprises mixing milk and reducing sugar, inoculating lactobacillus casei to perform fermentation, and obtaining a yogurt base material; and according to the beverage comprising the yogurt base material of 20wt%-30 wt%, gellan gum of 0.06wt%-0.1wt%, pectin of 0.1wt%-0.4wt%, instant tea powder of 0.02wt%-0.1wt%, an acidity conditioning agent of 0.01wt%-0.1wt%, a chelating agent of 0.01-0.05wt%, and both an appropriate amount of sweetener and water in a matching, adding theinstant tea powder into the water where the gellan gum and the pectin are dissolved, mixing and dispersing at 75-95 DEG C for 15-20min, adding the sweetener and the chelating agent, carrying out mixing to achieve dissolution, performing sterilization, mixing with the yogurt base material, adjusting acidity, homogenizing, performing aseptic filling, and obtaining the tea-powder-added brown active lactobacillus beverage which is good in quality.

Description

technical field [0001] The present invention relates to a brown active lactic acid bacteria drink added with tea powder and a preparation method thereof, in particular to a brown active lactic acid bacteria drink made by using Lactobacillus casei as a starter and adding a certain amount of tea powder, which belongs to fermentation Dairy processing field. Background technique [0002] The active lactic acid bacteria contained in the fermented active lactic acid bacteria beverage can inhibit the growth of harmful bacteria in the intestinal tract, regulate the balance of intestinal microecology, and enhance the immunity of the human body. In particular, Lactobacillus casei, known as one of the "three beneficial bacteria for health", as a kind of probiotics, can tolerate the defense mechanism of the organism, which includes enzymes in the oral cavity, low pH in gastric juice and bile acids in the small intestine Wait. After entering the human body, Lactobacillus casei can surv...

AI Technical Summary

Problems solved by technology

The research of the inventor of this case shows that the main reason may be that: for tea raw materials, tea powder is currently the main ingredient in terms of convenience of use; however, if the tea powder is simply added to the brown active lactic acid bacteria beverage , first of all, tea is an alkaline food, if it is added to an acidic active lactic acid bacteria beverage, the product will soon have obvious water analysis and stratification; and most of the tea powder is precipitated in the beverage, while if the traditional beverage is used The practice of suspending tea powder by increasing the viscosity of the beverage will make the taste of the beverage not refreshing; in addition, the functional ingredients in the tea powder are easy to lose activity and denaturation when the pH is below 3.7; in addition, studies have shown that tea polyphenols also have Broad-spectrum bacteriostatic effect, with detrimental effects on maintaining viable counts in active lactic acid bacteria beverages

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