Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Viable bacterium type gas beverage and method for preparing same

A live bacteria type and beverage technology, applied in food science and other fields, can solve the problem of unstable number of live bacteria and achieve the effect of system stability

Active Publication Date: 2017-05-10
BRIGHT DAIRY & FOOD
View PDF5 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the defects in the prior art, the present invention provides a live bacteria-type aerated drink, which maintains good stability and has a refreshing taste after being inflated, and overcomes the problem that the number of viable bacteria in the aerated-type live bacteria-containing beverage containing milk is unstable. The aerated product contains High number of viable bacteria, refreshing taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Viable bacterium type gas beverage and method for preparing same
  • Viable bacterium type gas beverage and method for preparing same
  • Viable bacterium type gas beverage and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A living bacteria type aerated drink, the composition of which is shown in Table 1.

[0039] Table 1 Raw material composition

[0040] Element Dosage (%) fermented milk base 0.7 skimmed powder 0.7 sucrose 5 fructose syrup 5 soybean polysaccharide 0.45 pectin 0.05 citric acid 0.15 Tween 80 0.03 essence 0.05 Lactobacillus paracasei 0.001 water 87.869

[0041] The preparation method of the above-mentioned living bacteria type aerated drink is as follows:

[0042] (1) Heat water to 60°C, add skimmed milk powder, sucrose, fructose syrup, soluble soybean polysaccharide, pectin, Tween 80, and mix for 30 minutes;

[0043] (2) Sterilize the material obtained in step (1) at 90°C for 600 seconds, and cool it to below 20°C;

[0044] (3) The material in step (2) is slowly added to the fermented milk base material, citric acid, and food flavor under aseptic and stirring conditions, and finally probioti...

Embodiment 2

[0049] A living bacteria type aerated drink, the composition of which is shown in Table 2.

[0050] Table 2 Raw material composition

[0051] Element Dosage (%) fermented milk base 0.1 skimmed powder 1 sucrose 3 fructose syrup 9 soybean polysaccharide 0.3 pectin 0.15 malic acid 0.06 citric acid 0.19 Tween 80 0.03 essence 0.1 Lactobacillus plantarum ST-Ⅲ 0.005 water 86.065

[0052] The preparation method of the above-mentioned living bacteria type aerated drink is as follows:

[0053] (1) Heat water to 80°C, add skimmed milk powder, sucrose, fructose syrup, soluble soybean polysaccharide, pectin, Tween 80, and mix for 15 minutes;

[0054] (2) Sterilize the material obtained in step (1) at 135°C for 5 seconds, and cool it to below 20°C;

[0055] (3) The material in step (2) is slowly added to the fermented milk base material, citric acid, malic acid, and food flavor under aseptic and stirrin...

Embodiment 3

[0060] A living bacteria type aerated drink, the composition of which is shown in Table 3.

[0061] Table 3 raw material composition

[0062]

[0063]

[0064] The preparation method of the above-mentioned living bacteria type aerated drink is as follows:

[0065](1) Heat the water to 80°C, add skimmed milk powder, sucrose, fructose syrup, soluble soybean polysaccharide, pectin, Tween 80, and mix for 20 minutes;

[0066] (2) Sterilize the material obtained in step (1) at 90°C for 600 seconds, and cool it to below 20°C;

[0067] (3) The material in step (2) is slowly added to the fermented milk base material, citric acid, lactic acid, and food flavor under aseptic and stirring conditions, and finally probiotic powder is added;

[0068] (4) Aseptically homogenize the material in step (3) (65°C, 20MPa);

[0069] (5) Cool the material to 4°C, carbonation pressure 0.20MPa, fill with 1.8 times the volume of CO 2 ;

[0070] (6) Filling.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses viable bacterium type gas beverage and a method for preparing the same. The viable bacterium type gas beverage comprises, by weight, 0.1-0.7% of fermented milk base materials, 0.7-1% of skimmed milk powder, 3-5% of sucrose, 5-9% of high-fructose syrup, 0.3-0.45% of soluble soybean polysaccharides, 0.05-0.15% of pectin, 0.15-0.25% of acidity regulators, 0.01-0.03% of defoaming agents, 0.001-0.005% of probiotics, 0.05-0.1% of edible essence and the balance water. The viable bacterium type gas beverage and the method have the advantages that as compared with carbonated beverage, the viable bacterium type gas beverage has fresh, cool and thirst quenching taste just like the carbonated beverage, further contains milk protein and large quantities of active probiotics which are unavailable in the carbonated beverage and is low in sugar content, and the like.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a living bacteria-type aerated drink and a preparation method thereof. Background technique [0002] In recent years, competition in the beverage market and the lactic acid bacteria beverage market has been fierce. For consumers, although beverages quench their thirst, they are only a supplement of a small amount of nutrients, or even an adjustment of taste, and lack of health appeal. Although lactic acid bacteria drinks contain milk and have active lactic acid bacteria, the high-sugar and high-acid taste is not suitable for quenching thirst, but also has high calories. For some people who pay attention to healthy diet, they are reluctant to choose this product. [0003] In recent years, as people pay more and more attention to health, they pay more attention to dietary health. Carbonated drinks, which were popular many years ago, have seen a rapid decline in s...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/56A23L2/60A23L33/135A23L33/125
CPCA23L2/38A23L2/52A23L2/56A23L2/60
Inventor 苗君莅刘振民徐致远苏米亚莫蓓红陈飞周永明
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com