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

Method for preparing active lactic acid bacteria beverage

A technology of active lactic acid bacteria and lactic acid bacteria, which is applied in the field of preparation of active lactic acid bacteria beverages, can solve problems affecting product quality, unresolved lactic acid bacteria stability problems, and decline in the number of lactic acid bacteria, so as to improve the taste and flavor and reduce post-acidification , the effect of improving stability

Inactive Publication Date: 2007-01-24
SOUTH CHINA UNIV OF TECH
View PDF0 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although there are many types of yogurt and active lactic acid bacteria beverage products, most of them have not solved the problem of the stability of lactic acid bacteria during the shelf life, so that the number of lactic acid bacteria in the later period of the shelf life decreases, and the product becomes acidified after it appears, which affects the quality of the product

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Add 900g of water to 100g of whole milk powder, then add 30g of sucrose, 40g of fructose syrup, and 10g of trehalose, and stir evenly to obtain raw milk;

[0018] (2) Homogenize the raw milk once at 20MPa, sterilize at 95°C for 30 minutes while stirring, then cool to below 37°C, add the strain L.casei bacteria (cheese milk) from Danisco (China) Co., Ltd. Bacillus cheese subspecies) Stir evenly, aseptically fill into a large cup, and then seal.

[0019] (3) Ferment the raw milk processed in step (2) at 37°C for 72 hours. After the raw milk is coagulated and the number of live bacteria meets the requirements, put it in the refrigerator at 4°C to obtain a set-type yogurt product (yogurt) . Under sterile conditions, take 350g of curdled yogurt, add 700g of water, appropriate amount of sucrose, fructose syrup, stabilizer, essence, etc., stir evenly, homogenize and fill 1000g of the mixed milk into 10 paper cups, each 100g per pack, the active lactic acid bacteria bever...

Embodiment 2

[0021] (1) Add 960g of water to 120g of whole milk powder, then add 75.6g of sucrose and 10.8g of trehalose, and stir evenly to obtain raw milk;

[0022] (2) Homogenize the raw milk once at 30MPa, sterilize at 90°C for 45 minutes while stirring, then cool to below 37°C, add the strain L.casei bacteria (cheese milk) from Danisco (China) Co., Ltd. Bacillus cheese subspecies) Stir evenly, aseptically fill into a large cup, and then seal.

[0023] (3) Ferment the raw milk treated in step (2) at 35°C for 84 hours. After the raw milk is coagulated and the number of live bacteria meets the requirements, put it in the refrigerator at 4°C to obtain a set-type yogurt product (yogurt) . Under sterile conditions, take 400g of curdled yogurt, add 800g of water, appropriate amount of sucrose, fructose syrup, stabilizer, essence, etc., stir evenly, homogenize and fill 1000g of the mixed milk into 10 paper cups, each 100g per pack, the active lactic acid bacteria beverage product was prepar...

Embodiment 3

[0025] (1) Add 850g of water to 100g of whole milk powder, then add 66.5g of fructose syrup and 9.5g of trehalose, and stir evenly to obtain raw milk;

[0026] (2) Homogenize the raw milk once at 25MPa, sterilize at 95°C for 60 minutes while stirring, then cool to below 37°C, add the strain L.casei bacteria (cheese milk) from Danisco (China) Co., Ltd. Bacillus cheese subspecies) Stir evenly, aseptically fill into a large cup, and then seal.

[0027] (3) Ferment the raw milk treated in step (2) at 38°C for 68 hours. After the raw milk is coagulated and the number of viable bacteria reaches the requirements, put it in the refrigerator at 4°C to obtain a set-type yogurt product (curd milk) . Under sterile conditions, take 350g of curdled yogurt, add 700g of water, appropriate amount of sucrose, fructose syrup, stabilizer, essence, etc., stir evenly, homogenize and fill 1000g of the mixed milk into 10 paper cups, each 100g per pack, the active lactic acid bacteria beverage produ...

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 preparation process of active lactic acid bacteria beverage includes the following steps: mixing whole milk powder, water in 8-9 times water of the whole milk powder, sugar in 7 wt% of milk powder plus water, and trehalose in 1 wt% through stirring to obtain material milk; homogenizing at 20-30MPa, heating at 90-95deg.C while stirring to sterilize for 30-60 min, cooling to below 37deg.c, adding lactic acid bacteria seed while stirring, sterile filling and sealing; fermentation at 42-45deg.c for 3-12 hr or at 35-38deg.c for 60-120 hr; and cold storing at 4deg.c to obtain the active lactic acid bacteria beverage, which has high lactic acid bacteria stability and no acidifying in the preservation period.

Description

technical field [0001] The invention relates to a technology for improving the stability of lactic acid bacteria in active lactic acid bacteria beverages, in particular to a preparation method of active lactic acid bacteria beverages. Background technique [0002] Active lactic acid bacteria drink is a new type of product. Since the beginning of the 20th century, Russian scientists Mechnikov and Geerjiye discovered that fermented yogurt has health care effects, which led to the research and production of lactic acid bacteria fermented yogurt became popular all over the world. At present, yogurt has become a health food recognized in the world. In recent years, with the birth and development of active lactic acid bacteria beverages, fermented lactic acid bacteria beverages will become an indispensable daily drinking food for the general public. [0003] Although there are many types of yogurt and active lactic acid bacteria beverage products, most of them have not solved the...

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): A23C9/13
Inventor 陈中林伟峰蔡蕾鲍志宁
Owner SOUTH CHINA UNIV OF TECH
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