Yoghurt beverage with added bacterial celluloses and method for preparing yoghurt beverage

Abstract

The invention provides yoghurt beverage with added bacterial celluloses and a method for preparing the yoghurt beverage. The bacterial celluloses are added into fermented milk to obtain the yoghurt beverage, and the additive amount of the bacterial celluloses accounts for 2%-6% of the mass of the fermented milk; complex stabilizers are further added into the fermented milk, and the additive amountof the complex stabilizers accounts for 0.2%-0.7% of the mass of the fermented milk. The method includes carrying out activated culture and fermentation on gluconacetobacter xylinus to obtain bacterial cellulose fermentation liquor; taking out bacterial cellulose membranes on upper layers of the liquor level of the bacterial cellulose fermentation liquor to obtain the bacterial celluloses; homogenating the bacterial celluloses to obtain flocculent bacterial celluloses; adding the flocculent bacterial celluloses into intermediate milk, adding the complex stabilizers into the intermediate milkand carrying out homogenization and post-maturation to obtain the yoghurt beverage with the bacterial celluloses. The yoghurt beverage and the method have the advantages that the yoghurt beverage canbe high in functionality, effects of promoting growth of intestinal probiotics can be realized by the BC (bacterial celluloses), the BC are used as additives for producing the yoghurt beverage, and accordingly synergistic effects can be realized in the intestinal probiotics aspect.

Description

technical field [0001] The invention belongs to the field of functional food, and in particular relates to a yoghurt drink added with bacterial cellulose and a preparation method thereof. Background technique [0002] There are many varieties of yogurt drinks on the market, but most of them are blended yogurt drinks, which are realized by directly adding acidity regulators (such as lactic acid or citric acid, etc.). The fermented yogurt drink is made by first fermenting milk to make fermented milk, and then mixing it with an aqueous sugar solution. [0003] At present, the functions of fermented yoghurt drinks on the market are relatively single. And the main component of fiber yogurt drink is milk or dairy products. Since 80% of milk protein is casein, its isoelectric point is 4.6, and the pH value of yogurt drink is generally 3.8 to 4.2, so the casein in it is at a high level. In an unstable state, stratification and precipitation are prone to occur, which affects the st...

AI Technical Summary

Problems solved by technology

[0003] At present, the functions of fermented yoghurt drinks on the market are relatively single

And the main component of fiber yogurt drink is milk or dairy products. Since 80% of milk protein is casein, its isoelectric point is 4.6, and the pH value of yogurt drink is generally 3.8 to 4.2, so the casein in it is at a high level. In an unstable state, stratification and precipitation are prone to occur, which affects the stability of the product. Therefore, stabilizers must be added in the production of yogurt drinks, and the production cost is high.

Images