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Sugar-free brown lactic acid bacteria drink and preparation method thereof

A lactic acid bacteria drink, sugar brown technology, applied in the field of beverages, can solve problems such as increasing production costs, achieve the effects of improving nutrition supply, benefiting health, and preventing constipation

Inactive Publication Date: 2017-01-18
SHANDONG TONGYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

increased production costs

Method used

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  • Sugar-free brown lactic acid bacteria drink and preparation method thereof
  • Sugar-free brown lactic acid bacteria drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) 1% xylose, 0.01% lactase, and 98.99% skimmed milk are first incubated at 39°C for 2 hours, and then at 95°C for 2 hours, and a Maillard reaction occurs to obtain a browning feed solution.

[0032] (2) Cool the browning material liquid, inoculate the starter, cultivate and ferment at 36-40°C, the acidity at the end of the fermentation is above 160°T, and cool to obtain the fermented milk base liquid.

[0033] (3) Blending: Mix the fermentation base liquid with an appropriate proportion of feed water, adjust the protein content to 0.7%, the amount of pectin is 4.5% of the mixture, and the feed water is an aqueous solution of sweeteners and pectin, of which sweeteners Use sugar alcohols such as maltitol and sorbitol.

[0034] (4) Homogenization: Homogenization treatment at a pressure of 18-25MPa;

[0035] (5) Enzymolysis: add protease to the above homogeneous solution at 0.03% of the final fixed volume, and keep it warm for 30 minutes at 38-40°C to obtain the sugar-fr...

Embodiment 2

[0041] (1) 1.5% xylose, 0.01% lactase, and 98.49% skimmed milk are firstly incubated at 39°C for 2 hours, and then at 95°C for 1.5h, and a Maillard reaction occurs to obtain a browning feed solution.

[0042] Cool the browning material liquid, inoculate the starter, cultivate and ferment at 36-40°C, the acidity at the end of the fermentation is above 160°T, and cool to obtain the fermented milk base liquid.

[0043] (3) Blending: Mix the fermentation base liquid with an appropriate proportion of feed water, adjust the protein content to 0.7%, the amount of pectin is 3.8% of the mixture, and the feed water is an aqueous solution of sweeteners and pectins, of which sweeteners Use sugar alcohols such as maltitol and sorbitol.

[0044] (4) Homogenization: Homogenization treatment at a pressure of 18-25MPa;

[0045] (5) Enzymolysis: add protease to the above homogeneous solution at 0.08% of the final fixed volume, and keep it warm for 30 minutes at 38-40°C to obtain the sugar-free...

Embodiment 3

[0051] (1) 1.2% xylose, 0.01% lactase, and 98.79% skimmed milk are first incubated at 39°C for 2 hours, then at 95°C for 1.5h, and Maillard reaction occurs to obtain a browning feed solution.

[0052](2) Cool the browning material liquid, inoculate the starter, cultivate and ferment at 36-40°C, the acidity at the end of the fermentation is above 160°T, and cool to obtain the fermented milk base liquid.

[0053] (3) Blending: Mix the fermentation base liquid with an appropriate proportion of feed water, adjust the protein content to 0.7%, the amount of pectin is 3.5% of the mixture, and the feed water is an aqueous solution of sweeteners and pectins, of which sweeteners Use sugar alcohols such as maltitol and sorbitol.

[0054] (4) Homogenization: Homogenization treatment at a pressure of 18-25MPa;

[0055] (5) Enzymolysis: add protease to the above-mentioned homogeneous solution at 0.05% of the final fixed volume, and keep it warm for 30 minutes at 38-40°C to obtain the sugar...

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Abstract

The invention particularly relates to a sugar-free brown lactic acid bacteria drink and a preparation method thereof. The sugar-free brown lactic acid bacteria drink is prepared from, by weight, 0.5-1.5 parts of xylose, 0.003-0.015 part of lactase, 99.485-98.497 parts of skim milk and protease accounting for 0.03-0.08% of the final constant volume of the sugar-free brown lactic acid bacteria drink. According to the sugar-free brown lactic acid bacteria drink, lactase is used for decomposing lactose to generate glucose and galactose, so that the content of lactose in the product is reduced, and lactose intolerance is relieved; xylose is used for replacing glucose to be directly subjected to a Maillard reaction with protein in milk powder, so that addition of exogenous glucose is reduced or even omitted; protease is used for decomposing macromolecular casein in cow's milk into micromolecular peptide capable of being easily absorbed by the human body, so that the product provides more nutrients, and the product stability is imported. The sugar-free brown lactic acid bacteria drink can be drunk by both obese people and diabetics.

Description

[0001] (1) Technical field [0002] The invention relates to drinks, in particular to a sugar-free brown lactic acid bacteria drink. [0003] (2) Background technology [0004] Xylose is a five-carbon sugar obtained by hydrolysis of hemicellulose-rich plants such as sawdust, straw, and corncobs. It is easily soluble in hot ethanol and pyrimidine, and its sweetness is 67% of that of sucrose. It is a non-caloric sweetener. Used in obese and diabetic patients. Xylose has a higher proliferation effect on bifidobacteria in the human intestinal tract, and eating xylose can improve the microbial environment of the human body. Improve the body's immunity. The compatibility of xylose and food is very good, adding a small amount of xylose to food can show a good health effect. Taking xylose and calcium at the same time can improve the absorption rate and retention rate of calcium in the human body, and can also prevent constipation. Because it can efficiently cause Maillard reaction...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12
CPCA23C9/12
Inventor 张小爱佘春华
Owner SHANDONG TONGYUAN FOOD CO LTD
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