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Strawberry lactic acid bacteria beverage and preparation method thereof

A lactic acid bacteria beverage, strawberry technology, applied in dairy products, other dairy products, milk preparations and other directions, can solve the problems of excessive acidity, low utilization rate of raw materials, etc., to promote decomposition, increase specific surface area, and be conducive to bone development. Effect

Inactive Publication Date: 2019-01-11
HUNAN AIDALUN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] This application provides a strawberry lactic acid bacteria beverage and its preparation method to solve the problems of stratification and precipitation in the system during long-term storage, and the low utilization rate of raw materials and excessive acidity in the preparation process of lactic acid bacteria beverages

Method used

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  • Strawberry lactic acid bacteria beverage and preparation method thereof

Examples

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Comparison scheme
Effect test

preparation example Construction

[0047] From figure 1 It can be seen that a kind of preparation method of strawberry lactic acid bacteria drink provided by the application comprises:

[0048] S01: preparing strawberry juice from strawberries;

[0049] S02: Prepare fermentation base material according to milk, starter and matcha powder, wherein:

[0050] Heat and pasteurize the milk and cool it, add a starter to the cooled milk, ferment at 36-37°C for 12-48 hours, stop the fermentation when the pH of the system drops to 4.2, and wait until the temperature of the system drops to 2 At -6°C, add 150-200 mesh matcha powder to the system and stir until uniform, place it in a refrigerated environment for post-ripening for 12-16 hours, and add 1%-3% calcium carbonate to the system to obtain a fermentation base .

[0051] S03: preparing Luo Han Guo concentrate according to Luo Han Guo;

[0052] S04: Mix the stable emulsifier and the Luo Han Guo concentrate and slowly add them into an emulsification shear tank, whi...

Embodiment 1

[0058] A kind of strawberry lactic acid bacteria beverage provided by the application, the preparation raw material of described strawberry lactic acid bacteria beverage comprises according to mass fraction:

[0059] 25 parts of fermented base material, 10 parts of strawberry, 10 parts of apple, 0.8 part of monk fruit concentrate, 0.15 part of stable emulsifier, 0.01 part of pH regulator, of which:

[0060] The fermented base material comprises: 95.5 parts of milk, 1 part of starter, and 0.5 part of matcha powder in parts by mass.

[0061] The application also provides a method for preparing strawberry lactic acid bacteria beverage, said method comprising:

[0062] S101: Prepare strawberry juice from strawberries.

[0063] Described preparation strawberry juice according to strawberry comprises:

[0064] Wash the fresh strawberries, peel, core, cut and blanch the fresh apples at the same time, squeeze the juice from the treated strawberries and apples at the same time, pass ...

Embodiment 2

[0083] A kind of strawberry lactic acid bacteria beverage provided by the application, the preparation raw material of described strawberry lactic acid bacteria beverage comprises according to mass fraction:

[0084]35 parts of fermentation base material, 20 parts of strawberries, 20 parts of apples, 1.5 parts of monk fruit concentrate, 0.25 parts of stable emulsifier, 0.1 part of pH regulator, of which:

[0085] The fermented base material comprises: 98.5 parts of milk, 3 parts of fermentation, and 1.5 parts of matcha powder in parts by mass.

[0086] The application also provides a method for preparing strawberry lactic acid bacteria beverage, said method comprising:

[0087] S201: Prepare strawberry juice from strawberries.

[0088] Described preparation strawberry juice according to strawberry comprises:

[0089] Wash the fresh strawberries, peel, core, cut and blanch the fresh apples at the same time, squeeze the juice from the treated strawberries and apples at the sam...

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Abstract

The invention provides a strawberry lactic acid bacteria beverage and a preparation method thereof. The preparation raw materials of the strawberry lactic acid bacteria beverage include a fermentationbase material, strawberries, apples, siraitia grosvenorii concentrate, a stable emulsifier and a pH adjuster. The substance in matcha in the strawberry lactic acid bacteria beverage is used by microorganisms to produce functional substances, the system is given with a scent of matcha, and the product system retains both nutrition of the strawberry and the health care effect of lactic acid bacteria. In the preparation method of the strawberry lactic acid bacteria beverage, matcha can provide a carbon source to microorganisms in a starter to form a substance with a new flavor, sodium carboxymethyl cellulose and pectin can improve the stability of the lactic acid bacteria beverage and avoid delamination and precipitation during long-term placement. Appropriate amount of calcium carbonate isadded to the beverage to neutralize produced lactic acid and avoid excessive acid production.

Description

technical field [0001] The application relates to the technical field of beverage processing, in particular to a strawberry lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] Lactic acid bacteria drinks refer to live or non-viable acidic beverages made from milk, reconstituted milk or reprocessed milk through processes such as fermentation, blending and heat treatment of lactic acid bacteria. Lactic acid bacteria drinks are not only unique in nutrition and flavor, but also the organic acids and other fermentation products accumulated in the fermentation process and the lactic acid bacteria themselves can effectively inhibit harmful microorganisms in the intestinal tract and regulate the intestinal microecological balance. [0003] Strawberry is rich in vitamins, minerals, dietary fiber, etc., and is very popular among people; strawberry pulp is soft, lacks skin protection, and fresh fruit is difficult to preserve. Combining strawber...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23C2240/15
Inventor 黄华学熊瑶龙伟岸刘永胜石建云赵冠宇贺进军叶桂芳黄伟陈江林
Owner HUNAN AIDALUN TECH CO LTD
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