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Natural-anthocyanin-containing colored lactic acid bacteria beverage and preparation method thereof

A lactic acid bacteria beverage and anthocyanin technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of inability to meet consumers' psychological needs, inability to provide nutritional components, limited nutritional components, etc., to achieve unique flavor, The effect of shortening the fermentation time and promoting fermentation

Active Publication Date: 2014-03-26
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The Chinese patent with the publication number CN 1488267A discloses a milk product added with soybean isoflavone components. Although it has a structure similar to flavonoids and has a certain health care effect, its color is ordinary and its nutritional components are limited. It is not suitable for all consumers, cannot meet the psychological needs of consumers, and has a limited shelf life
The Chinese patent with the publication number CN 102379417A discloses a flower nutrition and health drink, but it uses rose flower sauce and rose red pigment, but the added pigment cannot provide nutritional components, and rose red pigment is also a synthetic pigment

Method used

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  • Natural-anthocyanin-containing colored lactic acid bacteria beverage and preparation method thereof
  • Natural-anthocyanin-containing colored lactic acid bacteria beverage and preparation method thereof
  • Natural-anthocyanin-containing colored lactic acid bacteria beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1 is rich in the active lactic acid bacteria beverage of blueberry natural anthocyanin and preparation method thereof

[0042] 1. Prepare yogurt base:

[0043] (1) Standardization of raw milk: select 1000kg of high-quality, safe and qualified fresh milk as the main raw material for standardization;

[0044] (2) Ingredients: Add natural blueberry anthocyanins produced by Chongqing Wulong Fairy Pigment Co., Ltd. to the raw milk in an amount of 0.5% of the total weight of the yogurt base;

[0045] (3) Homogenization: heat the above-mentioned raw milk added with natural blueberry anthocyanins to 60°C until homogenization, and the homogenization pressure is 18MPa;

[0046] (4) Sterilization: Sterilize the homogenized material liquid above, and the sterilization requirement is 95°C for 10 minutes;

[0047] (5) Cooling: Rapidly cool the sterilized feed liquid to 42±2°C;

[0048] (6) Inoculation and fermentation: the mixed strains (mixed strains include: Streptoco...

Embodiment 2

[0056] Embodiment 2 is rich in the active brown lactic acid bacteria beverage of blueberry anthocyanin and preparation method thereof

[0057] 1. Prepare yogurt base:

[0058] (1) Standardization of raw milk: select 1000kg of high-quality, safe and qualified fresh milk as the main raw material for standardization;

[0059] (2) Ingredients: Add natural blueberry anthocyanins to the raw milk in an amount of 0.5% of the total weight of the yogurt base; add fructose syrup of 5% of the total weight of the yogurt base to the raw milk;

[0060] (3) Homogenization: heat up the above-mentioned raw milk added with pretreated natural blueberry anthocyanins and sugar to 65°C for homogenization, and the homogenization pressure is 18MPa;

[0061] (4) Browning: Sterilize the above-mentioned homogenized material liquid, and the sterilization requirement is 121°C for 10 minutes;

[0062] (5) Cooling: Cool the sterilized feed liquid to 42±2°C;

[0063] (6) Inoculation and fermentation: The m...

Embodiment 3

[0071] Embodiment 3 is rich in the active lactic acid bacteria beverage of natural grape anthocyanin and preparation method thereof

[0072]1. Prepare yogurt base:

[0073] (1) Standardization of raw milk: select 1000kg of high-quality, safe and qualified fresh milk as the main raw material for standardization;

[0074] (2) Ingredients: Add natural grape anthocyanins to the raw milk, the amount added is 0.1% of the total weight of the yogurt base;

[0075] (3) Homogenization: heat up the raw milk added with natural grape anthocyanins to 65°C until homogenization, and the homogenization pressure is 18MPa;

[0076] (4) Browning: Sterilize the above-mentioned homogenized material liquid, and the sterilization requirement is 120°C for 5 minutes;

[0077] (5) Cooling: Rapidly cool the sterilized feed liquid to 42±2°C;

[0078] (6) Inoculation and fermentation: the mixed strains (mixed strains include: Streptococcus thermophilus: Lactobacillus bulgaricus: Lactobacillus plantarum=...

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Abstract

The invention discloses natural-anthocyanin-containing colored lactic acid bacteria beverage and a preparation method thereof. Every 1,000 parts of the lactic acid bacteria beverage by weight contains 0.9-1.5 parts of natural anthocyanin, 2.5 parts of zinc gluconate, 1 part of sodium sulfite, 1.3 parts of sodium acetate, 2-5 parts of a stabilizing agent and 0-100 parts of fruit juice or vegetable juice by weight. The active lactic acid bacteria beverage is prepared by adding the natural anthocyanin in a yoghurt fermenting process, so that the natural anthocyanin content of the active dairy beverage is increased; the anthocyanin contained in the beverage is a natural plant biological active component, is safe to a human body and has no side effect; the nutrition of the dairy beverage is further enhanced. The natural-anthocyanin-containing colored lactic acid bacteria beverage disclosed by the invention is a functional active lactic acid bacteria beverage product which can meet demands of modern people and has a wide application prospect.

Description

technical field [0001] The invention relates to an active lactic acid bacteria beverage and a preparation method thereof, in particular to an active lactic acid bacteria beverage which is fermented with natural anthocyanins to make the product have coloring characteristics and a preparation method thereof, belonging to the field of fermented dairy product processing. Background technique [0002] Lactic acid bacteria beverage is a fermented acidic milk-containing beverage. It usually refers to fresh milk or milk powder, vegetable protein powder, fruit and vegetable juice or sugar as raw materials, which are sterilized, cooled, inoculated with lactic acid bacteria starter, and then fermented. Products obtained by diluting (adding water, sugar solution, etc. to the fermented emulsion). Lactic acid bacteria beverages are divided into two categories according to whether there are active lactic acid bacteria in the product (whether post-sterilized or not). [0003] Active lactic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123
Inventor 董强张海斌马国文
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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