Preparation method of fermentation type carbonated beverage containing milk

Abstract

The invention discloses a preparation method of a fermentation type carbonated beverage containing milk. The preparation method comprises the following steps: (1) preparing a fermentation milk liquid, wherein skimmed milk powder, white sugar, polydextrose, pectin and water are uniformly mixed so as to obtain milk liquid culture mediums, and vaccinating bacteria species to the milk liquid culture mediums for fermentation so as to obtain the fermentation milk liquid; (2) preparing mixed milk liquid, wherein the fermentation milk liquid, the skimmed milk powder, the white sugar, sodium citrate and soybean polysaccharide are firstly mixed to form elementary mixed liquid, then adding a sour agent to the elementary mixed liquid, finally adding agar, uniformly stirring and mixing the elementary mixed liquid, the sour agent and the agar, and adding water for confirming a constant volume so as to obtain the mixed milk liquid; and (3) inflating carbon dioxide, wherein pasteurization is performed on the mixed milk liquid, cooling the sterilized mixed milk liquid, inflating the carbon dioxide of which the volume is 1.5-3 times of that of the mixed milk liquid, filling the mixture, and sterilizing the filled mixture so as to obtain products. According to the invention, the gather and the precipitation of lactoprotein can be sufficiently restrained during storage, and the prepared products are refreshing in flavor and are free from a viscous sense.

Description

technical field [0001] The invention relates to the technical field of dairy product production, in particular to a method for preparing a fermented milk-containing carbonated beverage. Background technique [0002] At present, when consumers choose beverages, in addition to the taste of the product itself, more and more attention is paid to the nutrition and functionality of the product. They want to be able to enjoy the product in a healthy and pleasant way. Traditional carbonated beverages are high in sugar and often convey unhealthy messages to consumers. Therefore, this has caused a relatively high shrinkage in the domestic exploration beverage market. But in the Asia-Pacific region, mainland China is still the largest and most important carbonated beverage market. Carbonated drinks attract young consumers with their unique refreshing and stimulating taste. If the current popular health elements can be introduced, it will certainly be able to restore the gradually los...

AI Technical Summary

Problems solved by technology

However, when preparing refreshing milk-containing carbonated beverages, stabilizers such as soybean polysaccharides and pectin are used for compounding. Under high-temperature sterilization process conditions, their stability during storage still needs to be improved

Moreover, unlike consumers in countries such as Japan, Europe and the United States, Chinese consumers are less accepting of beverage precipitation and are more demanding

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