CN105433171A - Guava active lactic acid bacterium beverage and preparation method thereof - Google Patents
Guava active lactic acid bacterium beverage and preparation method thereof Download PDFInfo
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- CN105433171A CN105433171A CN201510839212.3A CN201510839212A CN105433171A CN 105433171 A CN105433171 A CN 105433171A CN 201510839212 A CN201510839212 A CN 201510839212A CN 105433171 A CN105433171 A CN 105433171A
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- parts
- guava
- lactic acid
- sugar
- bifidobacterium
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- 241000508269 Psidium Species 0.000 title claims abstract description 65
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 54
- 241000894006 Bacteria Species 0.000 title claims abstract description 27
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 27
- 239000004310 lactic acid Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000013361 beverage Nutrition 0.000 title abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 21
- 235000000346 sugar Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 20
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 20
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 20
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 20
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 230000008030 elimination Effects 0.000 claims description 7
- 238000003379 elimination reaction Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000006041 probiotic Substances 0.000 abstract description 3
- 235000018291 probiotics Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 5
- 230000008855 peristalsis Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000237502 Ostreidae Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000020636 oyster Nutrition 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000219926 Myrtaceae Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000020046 sherry Nutrition 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Fodder In General (AREA)
Abstract
The present invention relates to a guava active lactic acid bacterium beverage and a preparation method thereof, and belongs to the technical field of beverage production. The guava active lactic acid bacterium beverage consists of the following raw materials in parts by weight: 10-20 parts of guavas, 50-60 parts of fresh milk, 20-30 parts of water, 1-3 parts of lactobacillus plantarum, 1-3 parts of bifidobacterium, 5-10 parts of sugar, and 1-5 parts of emulsifier. The preparation method is as follows: the guavas are beat into paste, the fruit dregs in the guava paste is filtered, the fresh milk, water, sugar and emulsifier are added into the filtered guava paste, and the mixture is stirred evenly and subjected to sterilization at 120-124 DEG C for 30-60 s; the sterilized mixture is cooled to a temperature below 40 DEG C, lactobacillus plantarum and bifidobacterium are added into the cooled mixture and the mixture is subjected to fermentation at 37 DEG C for 3-6 h, and then the fermented mixture is placed at 3-8 DEG C for 4-7 days to obtain the finished products. The beverage is rich in active probiotics, mellow in guava flavor, appropriated in sweetness and sourness, and high in nutritional value, can effectively promote human intestinal peristalsis, is suitable for the crowd at different ages to drink, and is simple and controllable in process.
Description
Technical field
The present invention relates to a kind of guava active lactic acid bacteria drink and preparation method thereof, belong to beverage production technology field.
Background technology
Guava, Latin literary fame: PsidiumguajavaLinn. Myrtaceae, Psidium arbor, its pulp white and yellow, placenta is loose, meat, pale red; Seed is most.
Guava sweet flavor succulence, pulp is soft and smooth, and core is less without seed, often eats the nutritional labeling can supplemented human body and lack, and can improve the health raising fitness.Compared with apple, lean 38% contained by guava, calorie few 42%.
Guava is nutritious, and wherein abundant vitamin C has drug effect well to treatment diabetes.In addition, also can reduce and produce that common cold diseases, gum are swelled, the risk of vascular hypertension, obesity, diabetes and cancer.
Guava is also widely used in food processing industry, and main purpose is exactly to increase the ascorbic content of food, makes the nutrition of food be strengthened and improve.
Process technology for guava is a lot.As:
CN201510375819.0 discloses a kind of guava rice dumpling and preparation method thereof.Described dumplings stuffings comprises guava immature fruit, guava powder, guava jam.The preparation method of described its fillings of the guava rice dumpling comprises the following steps: agar powder joins in guava jam by (1), obtained improvement guava jam; (2) guava immature fruit taken, guava powder, white granulated sugar, emulsifying agent are mixed, then add edible oil and improvement guava jam, be uniformly mixed, obtain dumplings stuffings.
CN201210085862.X discloses a kind of guava can, it is that following raw material is prepared from by described parts by weight, guava 450-600 part, sherry 80-100 part, malic acid 0.05-0.8 part, calcium chloride 0.05-0.5 part, rock sugar 50-100 part, honey 40-60 part, vitamin C 1-5 part, water 300-800 part.
CN201410651916.3 discloses the processing method of the extra large oyster shortcake of a kind of guava fragrance, comprises the screening of extra large oyster and process, boiling, guava selection and pretreatment, flavoring configuration, fried, packaging and other steps.
Active lactic acid bacteria drink, is called for short Lactic acid bacteria drink, is exactly containing the lactic acid bacteria lived in sour milk beverage.On request, in every milliliter of Lactic acid bacteria drink, the quantity of live lactobacillus should not be less than 1,000,000.After people have drunk this beverage, lactic acid bacteria just along alimentary canal to large intestine, because it has activity, lactic acid bacteria breeds rapidly in the large intestine of human body, produce acid simultaneously, thus effectively suppress the breeding of spoilage organisms and pathogenic bacteria and survive, lactic acid bacteria is then harmless.In recent years along with people constantly raise the attention rate of intestinal health, active lactic acid bacteria drink is also more and more subject to the favor of consumer.
But also do not see with guava to be that active lactic acid bacteria drink made by raw material at present.
Summary of the invention
The present invention is directed to prior art Problems existing, a kind of guava active lactic acid bacteria drink is provided, this beverage is rich in active probiotic, guava is with rich flavor, sour-sweet to be suitable for, be of high nutritive value, effectively can promote the wriggling of human body intestinal canal, be applicable to the drunk by people of each Different age group, and technique is simply controlled.
In order to solve the problem, the technical solution adopted in the present invention is:
A kind of guava active lactic acid bacteria drink, the weight portion of feed components is:
Guava 10 ~ 20 parts, fresh milk 50 ~ 60 parts, 20 ~ 30 parts, water, Lactobacillus plantarum 1 ~ 3 part, Bifidobacterium 1 ~ 3 part, sugar 5 ~ 10 parts, emulsifying agent 1 ~ 5 part;
Guava 10 ~ 15 parts, fresh milk 50 ~ 55 parts, 20 ~ 25 parts, water, Lactobacillus plantarum 2 ~ 3 parts, Bifidobacterium 1 ~ 2 part, sugar 5 ~ 7 parts, emulsifying agent 1 ~ 2 part;
Guava 15 ~ 20 parts, fresh milk 50 ~ 55 parts, 25 ~ 30 parts, water, Lactobacillus plantarum 1 ~ 2 part, Bifidobacterium 2 ~ 3 parts, sugar 7 ~ 10 parts, emulsifying agent 2 ~ 5 parts.
Another object of the present invention is to provide a kind of preparation method of guava active lactic acid bacteria drink, comprises the following steps:
Pulled an oar by guava, elimination pomace, is adding fresh milk, water, sugar and emulsifying agent, after stirring, and 120 ~ 124 DEG C of sterilizing 30 ~ 60s; When being cooled to below 40 DEG C, add Lactobacillus plantarum, Bifidobacterium, 37 DEG C of fermentation 3 ~ 6h, then place 4 ~ 7 days under 3 ~ 8 DEG C of conditions, get product.
The invention has the beneficial effects as follows:
A kind of guava active lactic acid bacteria drink that pin of the present invention provides, be rich in active probiotic, guava is with rich flavor, sour-sweet to be suitable for, be of high nutritive value, effectively can promote the wriggling of human body intestinal canal, be applicable to the drunk by people of each Different age group, and technique is simply controlled.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
embodiment 1:
A kind of guava active lactic acid bacteria drink, the weight portion of feed components is:
Guava 10 parts, fresh milk 50 parts, 20 parts, water, Lactobacillus plantarum 1 part, Bifidobacterium 1 part, sugar 5 parts, emulsifying agent 1 part;
Its preparation method, comprises the following steps:
Pulled an oar by guava, elimination pomace, is adding fresh milk, water, sugar and emulsifying agent, after stirring, and 120 DEG C of sterilizing 30s; When being cooled to below 40 DEG C, add Lactobacillus plantarum, Bifidobacterium, 37 DEG C of fermentation 3h, then place 4 days under 3 DEG C of conditions, get product.
embodiment 2:
A kind of guava active lactic acid bacteria drink, the weight portion of feed components is:
Guava 20 parts, fresh milk 60 parts, 30 parts, water, Lactobacillus plantarum 3 parts, Bifidobacterium 3 parts, sugar 10 parts, emulsifying agent 5 parts;
Its preparation method, comprises the following steps:
Pulled an oar by guava, elimination pomace, is adding fresh milk, water, sugar and emulsifying agent, after stirring, and 124 DEG C of sterilizing 60s; When being cooled to below 40 DEG C, add Lactobacillus plantarum, Bifidobacterium, 37 DEG C of fermentation 6h, then place 7 days under 8 DEG C of conditions, get product.
embodiment 3:
A kind of guava active lactic acid bacteria drink, the weight portion of feed components is:
Guava 15 parts, fresh milk 55 parts, 25 parts, water, Lactobacillus plantarum 2 parts, Bifidobacterium 2 parts, sugar 7 parts, emulsifying agent 2 parts;
Its preparation method, comprises the following steps:
Pulled an oar by guava, elimination pomace, is adding fresh milk, water, sugar and emulsifying agent, after stirring, and 122 DEG C of sterilizing 45s; When being cooled to below 40 DEG C, add Lactobacillus plantarum, Bifidobacterium, 37 DEG C of fermentation 4.5h, then place 6 days under 6 DEG C of conditions, get product.
embodiment 4:
A kind of guava active lactic acid bacteria drink, the weight portion of feed components is:
Guava 13 parts, fresh milk 51 parts, 22 parts, water, Lactobacillus plantarum 2.5 parts, Bifidobacterium 1.5 parts, sugar 6 parts, emulsifying agent 1.5 parts;
Its preparation method, comprises the following steps:
Pulled an oar by guava, elimination pomace, is adding fresh milk, water, sugar and emulsifying agent, after stirring, and 121 DEG C of sterilizing 50s; When being cooled to below 40 DEG C, add Lactobacillus plantarum, Bifidobacterium, 37 DEG C of fermentation 3.5h, then place 5 days under 4 DEG C of conditions, get product.
embodiment 5:
A kind of guava active lactic acid bacteria drink, the weight portion of feed components is:
Guava 16 parts, fresh milk 53 parts, 28 parts, water, Lactobacillus plantarum 1.5 parts, Bifidobacterium 2.5 parts, sugar 9 parts, emulsifying agent 3 parts;
Its preparation method, comprises the following steps:
Pulled an oar by guava, elimination pomace, is adding fresh milk, water, sugar and emulsifying agent, after stirring, and 123 DEG C of sterilizing 35s; When being cooled to below 40 DEG C, add Lactobacillus plantarum, Bifidobacterium, 37 DEG C of fermentation 5.5h, then place 6.5 days under 7 DEG C of conditions, get product.
Claims (4)
1. a guava active lactic acid bacteria drink, is characterized in that: the weight portion of feed components is:
Guava 10 ~ 20 parts, fresh milk 50 ~ 60 parts, 20 ~ 30 parts, water, Lactobacillus plantarum 1 ~ 3 part, Bifidobacterium 1 ~ 3 part, sugar 5 ~ 10 parts, emulsifying agent 1 ~ 5 part.
2. a guava active lactic acid bacteria drink, is characterized in that: the weight portion of feed components is:
Guava 10 ~ 15 parts, fresh milk 50 ~ 55 parts, 20 ~ 25 parts, water, Lactobacillus plantarum 2 ~ 3 parts, Bifidobacterium 1 ~ 2 part, sugar 5 ~ 7 parts, emulsifying agent 1 ~ 2 part.
3. a guava active lactic acid bacteria drink, is characterized in that: the weight portion of feed components is:
Guava 15 ~ 20 parts, fresh milk 50 ~ 55 parts, 25 ~ 30 parts, water, Lactobacillus plantarum 1 ~ 2 part, Bifidobacterium 2 ~ 3 parts, sugar 7 ~ 10 parts, emulsifying agent 2 ~ 5 parts.
4. a preparation method for guava active lactic acid bacteria drink, is characterized in that: comprise the following steps:
Pulled an oar by guava, elimination pomace, is adding fresh milk, water, sugar and emulsifying agent, after stirring, and 120 ~ 124 DEG C of sterilizing 30 ~ 60s; When being cooled to below 40 DEG C, add Lactobacillus plantarum, Bifidobacterium, 37 DEG C of fermentation 3 ~ 6h, then place 4 ~ 7 days under 3 ~ 8 DEG C of conditions, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510839212.3A CN105433171A (en) | 2015-11-27 | 2015-11-27 | Guava active lactic acid bacterium beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510839212.3A CN105433171A (en) | 2015-11-27 | 2015-11-27 | Guava active lactic acid bacterium beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105433171A true CN105433171A (en) | 2016-03-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510839212.3A Pending CN105433171A (en) | 2015-11-27 | 2015-11-27 | Guava active lactic acid bacterium beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105433171A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601619A (en) * | 2018-10-31 | 2019-04-12 | 广州明为生物科技有限公司 | A kind of auxiliary hyperglycemic type lactic bacteria composition and the method for preparing sour milk beverage with it |
| CN115590132A (en) * | 2022-08-01 | 2023-01-13 | 海南小小诺生物科技有限公司（Cn） | Lactobacillus solid beverage with tooth protection effect and preparation method thereof |
-
2015
- 2015-11-27 CN CN201510839212.3A patent/CN105433171A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601619A (en) * | 2018-10-31 | 2019-04-12 | 广州明为生物科技有限公司 | A kind of auxiliary hyperglycemic type lactic bacteria composition and the method for preparing sour milk beverage with it |
| CN115590132A (en) * | 2022-08-01 | 2023-01-13 | 海南小小诺生物科技有限公司（Cn） | Lactobacillus solid beverage with tooth protection effect and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160330 |
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| WD01 | Invention patent application deemed withdrawn after publication |