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A low-sugar brown lactic acid bacteria drink and preparation method thereof

A lactic acid bacteria drink, sugar brown technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of increased sucrose and high sugar content, and achieve the effect of satisfying low sugar, reducing lactose content, and reducing sugar addition.

Active Publication Date: 2017-01-18
BRIGHT DAIRY & FOOD CO LTD
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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 defect that the sugar content of brown lactic acid bacteria drinks in the prior art is too high, and reducing the amount of sucrose added will increase the consumption of sweeteners, emulsifiers and stabilizers, and provide a Low-sugar brown lactic acid bacteria drink and preparation method thereof

Method used

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  • A low-sugar brown lactic acid bacteria drink and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) 99.97% skimmed milk (3.0% protein content, 0.49% fat content, said percentage is the mass percentage of skim milk) and 0.03% lactase were mixed at 35°C for 15min, and stood at 35°C for 4 hours to obtain a mixed solution, Described percentage is the mass percentage that accounts for described mixed liquor;

[0030] (2) Keeping the mixed solution at 90° C. for 1.5 hours for natural browning reaction to obtain a browning feed solution;

[0031] (3) Cool the browning feed liquid to 36°C, inoculate L.paracasei LYO-NM starter 1×106cfu / mL for fermentation, ferment at 36°C for 68 hours until the acidity is 180°T, cool to below 20°C , to obtain fermented milk base material;

[0032] (4) Mix the sugar water feed liquid with the fermented milk base material according to the ratio of 3.2:1 (W / W), use citric acid to adjust the acidity and control it at 50 ° T, after a first-level 16Mpa homogenization, homogenization at 20 ° C , filling at the same time according to the additio...

Embodiment 2

[0035] (1) with 9% skimmed milk powder (the described skimmed milk powder comprises 0.5% fat, 32% protein, 54% lactose, described percentage is the mass percent that accounts for skimmed milk powder), 0.05% lactase and 90.95 % water, mixed at 37°C for 20min, and left to stand at 37°C for 3.5 hours to obtain a mixed solution, the percentage being the mass percentage of the mixed solution;

[0036] (2) Keeping the mixed solution at 92° C. for 2 hours for natural browning reaction to obtain a browning feed solution;

[0037] (3) Cool the browning feed liquid to 37°C, inoculate L.casei 01 starter 6×106cfu / mL for fermentation, ferment at 37°C for 80 hours until the acidity is 185°T, cool to below 20°C, and obtain fermented milk base;

[0038] (4) Mix the sugar water feed liquid with the fermented milk base material according to the ratio of 2.3:1 (W / W), use citric acid to adjust the acidity and control it at 56 ° T, after the pressure of the first stage is 15Mpa, the pressure of t...

Embodiment 3

[0041] (1) with 12.2% skimmed milk powder (the described skimmed milk powder comprises 0.7% fat, 33% protein, 55% lactose, described percentage is the mass percent that accounts for skimmed milk powder), 0.08% lactase and 87.72 % water, mixed at 39°C for 25min, left to stand at 39°C for 3 hours to obtain the mixed solution, the percentage is the mass percentage of the mixed solution;

[0042] (2) Keeping the mixed solution at 95° C. for 2 hours for natural browning reaction to obtain a browning feed solution;

[0043] (3) Cool the browning feed liquid to 38° C., inoculate L.paracasei LYO-NM starter 8×10 6 cfu / mL for fermentation, ferment at 38°C for 72 hours until the acidity is 180°T, cool to below 20°C to obtain fermented milk base material;

[0044] (4) Mix the sugar water feed liquid with the fermented milk base material in a ratio of 3:1 (W / W), adjust the acidity with citric acid and control it at 60°T, after the first-stage homogeneous pressure is 17Mpa, the second-stag...

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Abstract

The invention discloses a low-sugar brown lactobacillus drink and a preparation method thereof. The preparation method comprises the following steps: (1) mixing raw milk with lactase, and standing to obtain mixed liquid; (2) producing Maillard reaction of the mixed solution to obtain browned liquid; (3) cooling the browned liquid, fermenting, and cooling to obtain a fermented milk base material; (4) mixing sugar water liquid with the fermented milk base material, and homogenizing to obtain the low-sugar brown lactobacillus drink, wherein the sugar water liquid is prepared by mixing water with an additive A, sterilizing and cooling. According to the preparation method, lactose is decomposed by a bio-enzyme technology, and the effect of the Maillard reaction can be achieved without addition of reducing sugar, such as exogenous glucose; the low-sugar brown lactobacillus drink is relatively natural and mild in mouth feel, and an emulsifier can be reduced and even is no longer used according to the actual situation.

Description

technical field [0001] The invention belongs to the field of fermented dairy product processing, and specifically relates to a low-sugar brown lactic acid bacteria drink and a preparation method thereof. Background technique [0002] Milk is recognized as a very nutritious food all over the world, rich in protein, fat, lactose and minerals. The yogurt product obtained by adding bacteria to milk as a substrate, on the one hand, the added live bacteria are beneficial to intestinal peristalsis and immunity, on the other hand, on the basis of the original nutritional value of milk, part of the protein in milk It is decomposed into peptides and amino acids, and part of the fat and lactose is also decomposed into smaller compounds, which are easier to be absorbed by the body. [0003] Fermented lactic acid bacteria drinks are formulated on the basis of fermented milk by adding an appropriate amount of white sugar, stabilizers and water. In recent years, Yakult and other flavored...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 吕昌勇郭本恒刘振民徐致远沈玲周方方韩梅
Owner BRIGHT DAIRY & FOOD CO LTD
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