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Brown lactic acid bacteria drink and preparation method thereof

A lactic acid bacteria drink and the technology of lactic acid bacteria are applied in the field of brown lactic acid bacteria drink and its preparation, and can solve the problems of obesity and high sugar content of consumers

Active Publication Date: 2014-12-10
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects in the prior art that the sugar content of the brown milk drink is too high, which is likely to cause health problems such as obesity in consumers, and to provide a method for preparing a brown milk drink with low sugar content and its preparation. The product

Method used

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  • Brown lactic acid bacteria drink and preparation method thereof
  • Brown lactic acid bacteria drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] In this embodiment, the skim milk powder includes: 0.8% fat, 32% protein, and 56% lactose, and the percentages are the mass percentages of the skim milk powder.

[0053] Preparation:

[0054] (1) Mix 13% skimmed milk powder with 86.92% water, add 0.08% lactase for recovery, circulate and stir at 20°C for 25min, cool to 10°C, and stand for 6h to obtain slurry A;

[0055] (2) Raise the temperature of slurry A to 95°C, keep it warm for 1.5h, and after cooling to 37°C, add Lactobacillus paracasei (addition amount 4×10 6 cfu / mL slurry A) and Lactobacillus helveticus (addition amount 1×10 6 cfu / mL slurry A), fermented at 37°C for 48 hours, turned over, homogenized, cooled to 16°C, homogenized at a pressure of 18 MPa, and at a temperature of 37°C to obtain a fermented milk base;

[0056] (3) Dissolve 12% white sugar, 0.2% pectin, and 0.02% monoglyceride in 67.71% water at 65°C, sterilize at 95°C for 5 minutes, cool to 30°C, and mix with 20% fermented milk base Mix the mater...

Embodiment 2

[0058] In this embodiment, the skim milk powder includes: 0.5% fat, 33% protein, and 52% lactose, and the percentages are the mass percentages of the skim milk powder.

[0059] Preparation:

[0060] (1) Mix 14% skimmed milk powder with 85.95% water, add 0.05% lactase for recovery, stir at 40°C for 40 minutes, cool to 4°C, and stand for 5 hours to obtain slurry A;

[0061] (2) Raise the temperature of slurry A to 90°C, keep it warm for 2.5h, and after cooling to 35°C, add Lactobacillus paracasei (addition amount 1×10 6 cfu / mL slurry A) and Streptococcus thermophilus (addition amount 1×10 6 cfu / mL slurry A), fermented at 35°C for 60 hours, turned over, homogenized, cooled to 22°C, homogenized at a pressure of 18 MPa, and at a temperature of 37°C to obtain a fermented milk base;

[0062] (3) Mix 9% white sugar, 0.3% soybean polysaccharide, and 0.05% diglyceride in 65.52% water at 70°C, stir evenly, cool to 15°C, mix evenly with 25% fermented milk base material, add 0.08% malic...

Embodiment 3

[0064] In this embodiment, the skim milk powder includes: 0.6% fat, 32% protein, and 55% lactose, and the percentages are the mass percentages of the skim milk powder.

[0065] Preparation:

[0066] (1) Mix 8% skim milk powder with 91.94% water, add 0.06% lactase for recovery, stir at 40°C for 40 minutes, stop stirring, and stand at 40°C for 1 hour to obtain slurry A;

[0067] (2) Raise the temperature of slurry A to 137°C, keep it warm for 15min, and after cooling to 37°C, add Lactobacillus casei (Lactobacillus casei) into slurry A (addition amount 2×10 6 cfu / mL slurry A) and Lactococcus lactis subsp.Lactis, Lactococcus lactis subsp.Cremoris, Lactococcus lactis (addition amount 6×10 6 cfu / mL slurry A), ferment at 37°C for 36 hours, turn over the tank, homogenize, cool to 22°C, homogenize at a pressure of 18 MPa, and at a temperature of 37°C to obtain a fermented milk base;

[0068] (3) 4.97% white sugar, 0.015% acesulfame potassium, 0.015% aspartame, 1% inulin, 0.35% sodium...

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Abstract

The invention discloses a brown lactic acid bacteria drink and a preparation method thereof. The preparation method comprises the following steps: (1) uniformly mixing a raw material A to obtain a mixed liquid A and standing the mixed liquid A for 1-10h under the temperature condition of 4-40 DEG C to obtain a sizing agent A, wherein the raw material A comprises 8%-16% of milk powder, 0.02%-0.2% of lactase and water; (2) carrying out maillard reaction on the sizing agent A, cooling, uniformly mixing with a lactic acid bacteria starter, fermenting, turning over matters in a vat, homogenizing and cooling to obtain a fermented milk-based material; and (3) mixing an uniformly mixed additive B and the fermented milk-based material in the step (2) to obtain a mixed liquid B, adjusting the acidity and homogenizing so as to obtain the drink, wherein the additive B comprises an emulgator, a stabilizer and water. The preparation method is simple, the fermentation time is shortened, reducing sugar or pigment is not additionally added, and the prepared brown lactic acid bacteria drink is low in sugar content, and has good stability in shelf life.

Description

technical field [0001] The invention relates to a fermented lactic acid bacteria drink, in particular to a brown lactic acid bacteria drink and a preparation method thereof. Background technique [0002] Brown milk beverage is a kind of high-sugar, high-acid, low-viscosity active lactic acid bacteria beverage. Its processing technology is generally: skim milk powder is processed with glucose and / or fructose at high temperature to undergo Maillard reaction, and then Lactobacillus casei (Lactobacillus casei) fermented, then prepared with white granulated sugar aqueous solution, adjusted acid, homogenized, cooled, and filled. The beverage is refreshing and delicious, with a unique flavor, and is very popular among consumers. The more successful products are Japanese Yakult. [0003] However, because a large amount of glucose and fructose syrup are added in the product so that the Maillard reaction occurs, and some products also need to add additional pigments, the brown milk d...

Claims

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Application Information

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IPC IPC(8): A23C9/127
Inventor 廖文艳郭本恒徐致远刘振民沈玲吕昌勇
Owner BRIGHT DAIRY & FOOD
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