Protein lactobacillus beverage

Abstract

The invention discloses a protein lactobacillus beverage, which is prepared from the following raw materials (by weight): 27.5-35 parts of skim milk powder, 1-3 parts of protein powder, 5.5-8 parts of a stabilizing agent pectin YM-150H, 70-72 parts of honey, 40-42 parts of high fructose corn syrup, 0.6-0.7 part of sodium citrate, 0.05-0.1 part of sodium tripolyphosphate, 0.5-1 part of citric acid, 25-28 parts of glucose, 10-20 parts of granulated sugar, 1-3 parts of lemon peel, 1-3 parts of pitaya peel, 1-2 parts of rose flower, 1-3 parts of honeysuckle flower, 1-2 parts of Gynura divaricata (Linn.) DC., a proper amount of water, 4-6 parts of malt, 0.2-0.4 part of hop, 3-5 parts of millet, 1-2 parts of cornua cervi pantotrichum, 1-3 parts of rhizoma gastrodiae, 2-4 parts of perilla leaf, 3-5 parts of ginseng flower and 1-4 parts of gynostemma pentaphylla leaf.

Description

Technical field [0001] The invention relates to the technical field of beverage technology, in particular to a protein lactic acid bacteria beverage. Background technique [0002] Lactic acid bacteria beverage is prepared by adding water, sugar liquid, etc. to emulsion prepared by culturing and fermenting lactic acid bacteria with fresh milk or dairy products as raw materials. [0003] At present, the taste of health products added to beverages is bitter, which affects the taste of beverages. New methods are urgently needed to solve this problem. At the same time, the obtained lactic acid bacteria beverage has single nutrition, mostly chemical raw materials, which is not healthy and green and organic, and cannot meet the needs of the existing market. [0004] The difference between fermented beverages and other beverages is that they all undergo fermentation during the production process. Fermented beverages generally use fungi for fermentation during the production process, includ...

AI Technical Summary

Problems solved by technology

[0003] At present, the taste of health care products added to beverages is bitter, which affects the taste of beverages, and new methods are urgently needed to solve this problem

At the same time, the obtained lactic acid bacteria beverage has a single nutrition and is mostly chemical raw materials, which is not healthy, green and organic enough to meet the needs of the existing market.