Processing method of Lingwu long Chinese date lactic acid bacteria beverage

Abstract

The invention relates to a processing method of Lingwu long Chinese date lactic acid bacteria beverage. The processing method comprises following steps: 1, Chinese date pretreatment; 2, extraction undiluted liquid preparation; 3, fermented Chinese date juice preparation; 4, sour milk liquid preparation; 5, mixing; 6, acidity adjusting microcapsule preparation; 7, lactic acid bacteria slow releasemicrocapsule preparation; and 8, secondary mixing. According to the processing method, Lingwu long Chinese date is taken as a raw material, is subjected to baking before immersion extraction, a flavour enzyme is added after extraction to improve the Chinese date special flavor, the lactic acid bacteria beverage is provided with unique flavor; double-fermentation is adopted, lactic acid bacteria isadded into both milk and Chinese date juice, so that the amino acid kinds are increased, and the unique flavor of the lactic acid bacteria beverage is maintained; sodium alginate and chitosan are taken as wall materials, lactobacillus plantarum M1-UVs29 is taken as a core material, the effect of the microcapsule is adopted, so that the survival rate of bacterial strains is maintained to be as high as possible.

Description

technical field [0001] The invention belongs to the technical field of jujube deep processing, in particular to a processing method of Lingwu long jujube lactic acid bacteria beverage. Background technique [0002] The jujube juice drink has a unique mouthfeel and rich nutrition, and is a kind of drink that people like more. The existing jujube juice drink has the following disadvantages: [0003] 1) Jujube aroma: During the processing of Lingwu Changzao, the aroma components are easy to lose. In order to increase the aroma, red date essence is usually added later, resulting in disharmonious taste. [0004] 2) High mortality rate of live bacteria: the activity of lactic acid bacteria is affected to a certain extent during storage, sales and transportation. During consumption, lactic acid bacteria have poor tolerance to low pH of gastric acid, bile salts and digestive enzymes, making The number of live bacteria that end up in the intestine is reduced, which affects the benef...

AI Technical Summary

Problems solved by technology

[0003] 1) Jujube fragrance: During the processing of Lingwu long jujube, the aroma components are easily lost. In order to increase the aroma, red jujube essence is usually added later, resulting in disharmonious taste

[0004] 2) High mortality rate of live bacteria: the activity of lactic acid bacteria is affected to a certain extent during storage, sales and transportation. During consumption, lactic acid bacteria have poor tolerance to low pH of gastric acid, bile salts and digestive enzymes, making The number of live bacteria that end up in the gut is reduced, affecting the beneficial effects of lactic acid bacteria

In addition, during the processing of fruits and vegetables, some nutrients are destroyed or wasted.

[0006] 4) Fermentation conditions: Most of the fermentation conditions are single, resulting in incomplete fermentation and not reaching the best growth period of probiotics

[0008] 1) Application No. 201610620330.X, named a lactic acid bacteria drink, discloses a milk drink made by fermenting various Chinese herbal medicines, but the mixed taste of various traditional Chinese medicines is not good, and the unique flavor of lactic acid bacteria drinks is not obvious

[0009] 2) Application number 201710681050.4, named apple-flavored lactic acid bacteria beverage, discloses a formula and process of a milk-containing beverage, which combines milk, apples, and probiotics, but after a series of treatments, the activity of the probiotics is reduced