Bactericidal lactobacillus beverage stabilizer, lactobacillus beverage and preparation method thereof

Abstract

The invention discloses a bactericidal lactobacillus beverage stabilizer. The stabilizer is prepared by uniformly mixing soluble soybean polysaccharide and carboxymethyl cellulose sodium according tothe mass ratio of (1-3): (4-8). The invention discloses a bactericidal lactobacillus beverage. The bactericidal lactobacillus beverage is prepared from the following raw materials: 120-140 parts of skimmed milk powder, 15-25 parts of whole milk powder, 50-70 parts of glucose, 110-130 parts of white granulated sugar, 6-10 parts of a stabilizer, 0.5-1.5 parts of an acidulant, 1-3 parts of buffer salt and 0.1-0.5 part of essence. The stabilizer is formed by mixing sodium carboxymethyl cellulose and soluble soybean polysaccharide according to the mass ratio of 5: (2-3). The prepared bactericidal lactobacillus beverage does not have the problems of precipitation and bleeding, and is fresh and cool in taste, sour, sweet and delicious.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a bactericidal lactic acid bacteria beverage stabilizer, a lactic acid bacteria beverage and a preparation method. Background technique [0002] Lactic acid bacteria beverage is an acidic product prepared by adding water, sugar, other raw materials, sour agents, buffer salts, etc. to the yogurt base fermented by lactic acid bacteria, with raw milk or milk powder as the raw material. The protein content of the product is not less than 0.7g / 100g or 100ml. According to whether it is sterilized, it can be divided into sterilized and non-sterilized lactic acid bacteria drinks. Such products generally pursue the characteristics of sweet and sour taste and refreshing taste. According to whether the product has been browned or toned, it is divided into brown lactic acid bacteria beverage, which is a common brown drink. What has not been browned is an ordinary lactic a...

AI Technical Summary

Problems solved by technology

[0003] Unsterilized lactic acid bacteria drinks, due to the short shelf life and low temperature storage, the problem of product precipitation and water separation is not prominent

As for sterilized lactic acid bacteria beverages, most of them are sold at room temperature, and after being left for a long time, there is often a ring of sediment at the bottom of the product, and water-milk separation occurs at the top, and there is a period of water separation. This kind of problem is particularly prominent, affecting sales. Bring bad experience to consumers

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