CN110150381A - One kind being used for fermentative lactobacillus drink - Google Patents
One kind being used for fermentative lactobacillus drink Download PDFInfo
- Publication number
- CN110150381A CN110150381A CN201910412579.5A CN201910412579A CN110150381A CN 110150381 A CN110150381 A CN 110150381A CN 201910412579 A CN201910412579 A CN 201910412579A CN 110150381 A CN110150381 A CN 110150381A
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- China
- Prior art keywords
- drink
- lactobacillus
- fermentative
- sweetener
- leavening
- Prior art date
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- 241000186660 Lactobacillus Species 0.000 title claims abstract description 27
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 27
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 20
- 239000003765 sweetening agent Substances 0.000 claims abstract description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 18
- 239000002304 perfume Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 150000001875 compounds Chemical class 0.000 claims abstract description 13
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 239000006188 syrup Substances 0.000 claims abstract description 13
- 235000020357 syrup Nutrition 0.000 claims abstract description 13
- 239000002562 thickening agent Substances 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 9
- 239000004310 lactic acid Substances 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 9
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 6
- 235000015205 orange juice Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 241000675108 Citrus tangerina Species 0.000 claims description 3
- 244000060011 Cocos nucifera Species 0.000 claims description 3
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 3
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- 239000001293 FEMA 3089 Substances 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 3
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 3
- 241000194036 Lactococcus Species 0.000 claims description 3
- 241000192041 Micrococcus Species 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 3
- 241000191940 Staphylococcus Species 0.000 claims description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 239000010632 citronella oil Substances 0.000 claims description 3
- 239000000174 gluconic acid Substances 0.000 claims description 3
- 235000012208 gluconic acid Nutrition 0.000 claims description 3
- 235000019674 grape juice Nutrition 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000001525 mentha piperita l. herb oil Substances 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 235000019477 peppermint oil Nutrition 0.000 claims description 3
- 235000013997 pineapple juice Nutrition 0.000 claims description 3
- 229940013618 stevioside Drugs 0.000 claims description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 3
- 235000019202 steviosides Nutrition 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 2
- 241000192001 Pediococcus Species 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 abstract description 7
- 235000013361 beverage Nutrition 0.000 abstract description 6
- 239000013618 particulate matter Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Natural products CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 5
- 239000006071 cream Substances 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000011054 acetic acid Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000019987 cider Nutrition 0.000 description 2
- 235000011497 sour milk drink Nutrition 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/147—Helveticus
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/41—Pediococcus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses one kind to be used for fermentative lactobacillus drink, its raw material includes the following component of following mass fraction: pure water 10-20%, syrup 2-10%, leavening 0.005-0.03%, sweetener 0.005-0.05% compound thickener/emulsifier 0.45-0.6%, acidity regulator 0.05-0.3%, fruit drink 1-20%, natural perfume material 0.02-0.1%, raw milk are supplemented to 100%.This kind is used for fermentative lactobacillus drink, pass through the lactic acid bacteria made of a variety of fruit drinks, leavening, sweetener, acidity regulator and natural perfume material, compare traditional cereal lactic acid bacteria, there is no the particulate matter of similar cereal in the good drink of viscosity, it is in good taste, and a variety of fruit drinks and sweetener being added make containing higher vitamin in beverage, and the mixing of different fruit drinks has given consumer more to select.
Description
Technical field
The present invention relates to a kind of lactic acid bacteria beverages, specially a kind of to be used for fermentative lactobacillus drink.
Background technique
Sour milk beverage refers to using cream or dairy products as raw material, and water is added in lotion made from lactobacillus-fermented, and
Beverage made of one or more of modulation of sugar and sweetener, acid, fruit juice, tea, coffee and plant extraction liquid etc., according to
Whether it passes through sterilization processing and divides into antibacterial type and non-antibacterial type.
Sour milk beverage adheres to the concept of health-nutrition, typically drink is fermented into using cereals such as brown rice, for people
It is edible, but the particulate matter there are many cereal can be contained in its beverage of lactic acid bacteria made of the cereals such as brown rice, it can make to feel in consumer mouthful
Feel has foreign matter, influences mouthfeel when drinking, and the resting period is short, is difficult to meet the requirements of consumers, therefore we do this
It improves out, proposes a kind of lactic acid bacteria beverage.
Summary of the invention
In order to solve the above-mentioned technical problems, the present invention provides the following technical solutions:
Of the invention a kind of for fermentative lactobacillus drink, raw material includes the following component of following mass fraction: pure water 10-
20%, syrup 2-10%, leavening 0.005-0.03%, sweetener 0.005-0.05% compound thickener/emulsifier 0.45-0.6%, acid
Regulator 0.05-0.3%, fruit drink 1-20%, natural perfume material 0.02-0.1% are spent, raw milk is supplemented to 100%.
As a preferred technical solution of the present invention, the leavening is lactobacillus, Micrococcus, bulgarian milk
Bacillus streptococcus thermophilus, staphylococcus, Pediococcus, lactococcus, saccharomycete, mould, lactobacillus acidophilus, rhamnose cream bar
One or more of bacterium and Lactobacillus helveticus.
As a preferred technical solution of the present invention, the sweetener be honey, stevioside, xylitol, acesulfame potassium, Ah
One or more of this Ba Tian and coconut candy.
As a preferred technical solution of the present invention, the acidity regulator is acetic acid, gluconic acid, citric acid, cream
One or more of acid, tartaric acid and malic acid.
As a preferred technical solution of the present invention, the fruit drink is cider, orange juice, pineapple juice, grape juice
One or more of with orange juice.
As a preferred technical solution of the present invention, the natural perfume material is turpentine oil, citronella oil, tangerine oil and peppermint
Oil is mixed in the ratio of 1:1:1.5:1.
As a preferred technical solution of the present invention, the raw milk is specially a kind of raw material after bus is sterilized
Milk.
The beneficial effects of the present invention are: this kind is used for fermentative lactobacillus drink, by by a variety of fruit drinks, leavening, sweet tea
Lactic acid bacteria made of taste agent, acidity regulator and natural perfume material compares traditional cereal lactic acid bacteria, does not have in the good drink of viscosity
The particulate matter of similar cereal, a variety of fruit drinks and sweetener in good taste, and being added make to give birth in beverage containing higher dimension
Element, and the mixing of different fruit drinks has given consumer more to select.
Specific embodiment
Preferred embodiments described herein are only used to illustrate and explain the present invention, is not intended to limit the present invention.
Embodiment 1:
Of the invention a kind of for fermentative lactobacillus drink, raw material includes the following component of following mass fraction: pure water 10-
20%, syrup 2-10%, leavening 0.005-0.03%, sweetener 0.005-0.05% compound thickener/emulsifier 0.45-0.6%, acid
Regulator 0.05-0.3%, fruit drink 1-20%, natural perfume material 0.02-0.1% are spent, raw milk is supplemented to 100%.
The leavening is lactobacillus, Micrococcus, lactobacillus bulgaricus streptococcus thermophilus, staphylococcus, piece
One of Coccus, lactococcus, saccharomycete, mould, lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus helveticus are several
Kind.
The sweetener is one or more of honey, stevioside, xylitol, acesulfame potassium, Aspartame and coconut candy.
The acidity regulator is one of acetic acid, gluconic acid, citric acid, lactic acid, tartaric acid and malic acid or several
Kind.
The fruit drink is one or more of cider, orange juice, pineapple juice, grape juice and orange juice.
The natural perfume material is that turpentine oil, citronella oil, tangerine oil and peppermint oil are mixed in the ratio of 1:1:1.5:1.
The raw milk is specially a kind of starting milk after bus is sterilized.
Embodiment 2:
The present embodiment 2 the difference from embodiment 1 is that:
Of the invention a kind of for fermentative lactobacillus drink, raw material includes the following component of following mass fraction:
Pure water 10%, syrup 2%, leavening 0.005%, sweetener 0.005% compound thickener/emulsifier 0.45%, acidity regulator
0.05%, fruit drink 1%, natural perfume material 0.02%.
Embodiment 3:
The present embodiment 3 the difference from embodiment 1 is that:
Of the invention a kind of for fermentative lactobacillus drink, raw material includes the following component of following mass fraction:
Pure water 11%, syrup 2.5%, leavening 0.008%, sweetener 0.008% compound thickener/emulsifier 0.47%, acidity adjustment
Agent 0.058%, fruit drink 3%, natural perfume material 0.025%.
Embodiment 4:
The present embodiment 4 the difference from embodiment 1 is that:
Of the invention a kind of for fermentative lactobacillus drink, raw material includes the following component of following mass fraction:
Pure water 12%, syrup 3%, leavening 0.01%, sweetener 0.01% compound thickener/emulsifier 0.5%, acidity regulator
0.06%, fruit drink 5%, natural perfume material 0.03%.
Embodiment 5:
The present embodiment 5 the difference from embodiment 1 is that:
Of the invention a kind of for fermentative lactobacillus drink, raw material includes the following component of following mass fraction:
Pure water 13%, syrup 4%, leavening 0.013%, sweetener 0.013% compound thickener/emulsifier 0.52%, acidity regulator
0.09%, fruit drink 7%, natural perfume material 0.035%.
Embodiment 6:
The present embodiment 6 the difference from embodiment 1 is that:
Of the invention a kind of for fermentative lactobacillus drink, raw material includes the following component of following mass fraction:
Pure water 14%, syrup 5%, leavening 0.018%, sweetener 0.018% compound thickener/emulsifier 0.53%, acidity regulator
0.11%, fruit drink 9%, natural perfume material 0.04%.
Embodiment 7:
The present embodiment 7 the difference from embodiment 1 is that:
Of the invention a kind of for fermentative lactobacillus drink, raw material includes the following component of following mass fraction:
Pure water 15%, syrup 6%, leavening 0.02%, sweetener 0.02% compound thickener/emulsifier 0.54%, acidity regulator
0.15%, fruit drink 11%, natural perfume material 0.05%.
Embodiment 8:
The present embodiment 8 the difference from embodiment 1 is that:
Of the invention a kind of for fermentative lactobacillus drink, raw material includes the following component of following mass fraction:
Pure water 17%, syrup 8%, leavening 0.023%, sweetener 0.023% compound thickener/emulsifier 0.56%, acidity regulator
0.22%, fruit drink 15%, natural perfume material 0.06%.
Embodiment 9:
The present embodiment 9 the difference from embodiment 1 is that:
Of the invention a kind of for fermentative lactobacillus drink, raw material includes the following component of following mass fraction:
Pure water 18%, syrup 9%, leavening 0.026%, sweetener 0.026% compound thickener/emulsifier 0.58%, acidity regulator
0.26%, fruit drink 17%, natural perfume material 0.08%.
Embodiment 10:
The present embodiment 10 the difference from embodiment 1 is that:
Of the invention a kind of for fermentative lactobacillus drink, raw material includes the following component of following mass fraction:
Pure water 20%, syrup 10%, leavening 0.03%, sweetener 0.03% compound thickener/emulsifier 0.6%, acidity regulator
0.3%, fruit drink 20%, natural perfume material 0.1%.
In the description of the present invention, it is also necessary to which explanation is unless specifically defined or limited otherwise, term " setting ",
" installation ", " connected ", " connection " shall be understood in a broad sense, for example, it may be fixedly connected, may be a detachable connection or one
Connect to body；It can be mechanical connection, be also possible to be electrically connected；It can be directly connected, it can also be by between intermediary
It connects connected, can be the connection inside two elements.It for the ordinary skill in the art, can be according to specific feelings
Condition understands the concrete meaning of above-mentioned term in the present invention.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, although referring to aforementioned reality
Applying example, invention is explained in detail, for those skilled in the art, still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features.It is all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (7)
1. one kind is used for fermentative lactobacillus drink, which is characterized in that its raw material includes the following component of following mass fraction: pure
Water 10-20%, syrup 2-10%, leavening 0.005-0.03%, sweetener 0.005-0.05% compound thickener/emulsifier 0.45-
0.6%, acidity regulator 0.05-0.3%, fruit drink 1-20%, natural perfume material 0.02-0.1%, raw milk are supplemented to 100%.
2. according to claim 1 a kind of for fermentative lactobacillus drink, which is characterized in that the leavening is lactobacillus
It is category, Micrococcus, lactobacillus bulgaricus streptococcus thermophilus, staphylococcus, Pediococcus, lactococcus, saccharomycete, mould
One or more of bacterium, lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus helveticus.
A kind of be used for fermentative lactobacillus drink 3. according to claim 1, which is characterized in that the sweetener be honey,
One or more of stevioside, xylitol, acesulfame potassium, Aspartame and coconut candy.
4. according to claim 1 a kind of for fermentative lactobacillus drink, which is characterized in that the acidity regulator is second
One or more of acid, gluconic acid, citric acid, lactic acid, tartaric acid and malic acid.
5. according to claim 1 a kind of for fermentative lactobacillus drink, which is characterized in that the fruit drink is apple
One or more of juice, orange juice, pineapple juice, grape juice and orange juice.
6. according to claim 1 a kind of for fermentative lactobacillus drink, which is characterized in that the natural perfume material is turpentine
Oil, citronella oil, tangerine oil and peppermint oil are mixed in the ratio of 1:1:1.5:1.
7. according to claim 1 a kind of for fermentative lactobacillus drink, which is characterized in that the raw milk is specially one
Starting milk of the kind after bus is sterilized.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112042742A (en) * | 2020-08-25 | 2020-12-08 | 上海艾多米生物科技有限公司 | Anti-aging anti-fatigue fermented beverage and preparation method thereof |
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| CN106343017A (en) * | 2016-08-22 | 2017-01-25 | 徐州统食品工业有限公司 | Double-fermentation lactobacillus beverage and preparation method thereof |
| CN106509529A (en) * | 2016-11-01 | 2017-03-22 | 光明乳业股份有限公司 | Brown lactic acid bacteria beverage containing enzyme and preparation method thereof |
| CN107279298A (en) * | 2017-08-10 | 2017-10-24 | 安徽优乐亿乳业有限公司 | Apple aroma sour milk beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106343017A (en) * | 2016-08-22 | 2017-01-25 | 徐州统食品工业有限公司 | Double-fermentation lactobacillus beverage and preparation method thereof |
| CN106509529A (en) * | 2016-11-01 | 2017-03-22 | 光明乳业股份有限公司 | Brown lactic acid bacteria beverage containing enzyme and preparation method thereof |
| CN107279298A (en) * | 2017-08-10 | 2017-10-24 | 安徽优乐亿乳业有限公司 | Apple aroma sour milk beverage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112042742A (en) * | 2020-08-25 | 2020-12-08 | 上海艾多米生物科技有限公司 | Anti-aging anti-fatigue fermented beverage and preparation method thereof |
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