Solid lactobacillus beverage and preparation method thereof

A lactic acid bacteria beverage and solid technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of difficult control of hygienic indicators, unsuitable for carrying around, waste of pop cans, packaging bottles, etc., and achieve a simple, feasible and effective preparation method Conducive to environmental protection and easy packaging

Inactive Publication Date: 2014-12-03
任发政
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The advantage of liquid active lactic acid bacteria beverages is that they can be drunk directly after opening, but liquid beverages consume a lot of cans and packaging bottles in the production process and use process, and cause certain pollution to the environment. The hygienic indicators are difficult to control, and the finished product is large in size , not suitable for carrying around, especially not suitable for travel and business trips. At the same time, liquid active lactic acid bacteria drinks need to be stored at low temperature, and there are problems such as easy inactivation of lactic acid bacteria cells and post-fermentation of products

Method used

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  • Solid lactobacillus beverage and preparation method thereof
  • Solid lactobacillus beverage and preparation method thereof
  • Solid lactobacillus beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0036] A kind of solid lactic acid bacteria beverage, the raw material of described solid lactic acid bacteria beverage comprises fermented milk, sugar, stabilizer, chelating agent, sour agent, essence and demineralized water, and the weight and number ratio of each raw material is:

[0037] Fermented milk: 20~40

[0038] Sugar: 5~10

[0039] Stabilizer: 0.1~0.5

[0040] Chelating agent: 0.01~0.05

[0041] Sour agent: 0.1~0.5

[0042] Flavor: 0.05~0.1;

[0043] Further, the lactic acid bacteria used in the fermented milk fermentation is preferably a mixture of one or more of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei or Streptococcus thermophilus. When using multiple strains, the mixing ratio is different. For strict requirements, refer to the routines in this technical field.

[0044] Further, the table sugar is preferably a mixture of one or more of white granulated sugar, raw sugar, soft white sugar or brown granulated sugar. When using mu...

Embodiment 2

[0058] This embodiment is an optimization scheme based on embodiment 1, and provides a solid lactic acid bacteria beverage and a preparation process thereof. For the parts in this embodiment that are the same as those in Embodiment 1, please refer to the content disclosed in Embodiment 1 for understanding, and the content disclosed in Embodiment 1 should also be regarded as the content of this embodiment, and will not be described repeatedly here.

[0059] The solid lactic acid bacteria beverage of the present embodiment, the ratio of parts by weight of each raw material is:

[0060] Fermented milk: 30

[0061] White sugar: 10

[0062] Sodium carboxymethyl cellulose: 0.1

[0063] Sodium citrate: 0.05

[0064] Lactic acid: 0.5

[0065] Strawberry essence: 0.05;

[0066] The preparation method of fermented milk described in the present embodiment comprises the following steps:

[0067] S01. Mix and dissolve skim milk powder and glucose with water in a ratio of 3:1, autoclave...

Embodiment 3

[0073] This embodiment is an optimization scheme based on embodiment 1, and provides a solid lactic acid bacteria beverage and a preparation process thereof. For the parts in this embodiment that are the same as those in Embodiment 1, please refer to the content disclosed in Embodiment 1 for understanding, and the content disclosed in Embodiment 1 should also be regarded as the content of this embodiment, and will not be described repeatedly here.

[0074] The solid lactic acid bacteria beverage of the present embodiment, the ratio of parts by weight of each raw material is:

[0075] Fermented milk: 40

[0076] Soft white sugar: 12

[0077] Sodium alginate: 0.1

[0078] Sodium citrate: 0.05

[0079] Tartaric acid: 0.3

[0080] Lemon essence: 0.1;

[0081] Lactobacillus casei and Lactobacillus bulgaricus are used for mixed fermentation in the preparation process of fermented milk described in this example, the ratio of Lactobacillus casei and Lactobacillus bulgaricus is 1:...

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Abstract

The invention discloses a solid lactobacillus beverage and a preparation method thereof. The solid lactobacillus beverage contains the following components in parts by weight: 20-40 parts of fermented milk, 5-10 parts of sugar, 0.1-0.5 part of a stabilizer, 0.01-0.05 part of a chelating agent, 0.1-0.5 part of an acidulant, and 0.05-0.1 part of essence. The solid lactobacillus beverage contains active lactobacillus cells and has the efficacy of promoting digestion, maintaining the ecological balance of intestinal microbes and enhancing the immunity of human bodies; meanwhile, the solid lactobacillus beverage is convenient to carry and drink, long in shelf life and suitable for all people; the preparation method is simple and feasible and has important application and popularization values.

Description

technical field [0001] The invention relates to the technical field of fermented dairy products, and more specifically, to a solid lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] Lactic acid bacteria are a common type of probiotics in the human intestinal tract. They can improve the ecological balance of microorganisms in the human intestinal tract, inhibit the growth of Escherichia coli, Staphylococcus aureus, Salmonella and other pathogenic bacteria, promote digestion, and improve human immunity. In recent years, various health functions of lactic acid bacteria have been confirmed by experts and scholars at home and abroad, and products developed with it are also dazzling, such as yogurt, lactic acid bacteria drinks, cheese, etc. Among them, the liquid active lactic acid bacteria beverage is particularly prominent. The advantage of liquid active lactic acid bacteria beverages is that they can be drunk directly after opening, b...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 葛绍阳桑跃赵亮张明张昊郭慧媛刘松玲金君华
Owner 任发政
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