CN114732049A - Low-sugar active lactobacillus beverage and preparation method thereof - Google Patents
Low-sugar active lactobacillus beverage and preparation method thereof Download PDFInfo
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- CN114732049A CN114732049A CN202110019247.8A CN202110019247A CN114732049A CN 114732049 A CN114732049 A CN 114732049A CN 202110019247 A CN202110019247 A CN 202110019247A CN 114732049 A CN114732049 A CN 114732049A
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- 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
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- 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
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
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- 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
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Abstract
The invention discloses a low-sugar active lactobacillus beverage and a preparation method thereof. The preparation method comprises the following steps: mixing skimmed milk powder and lactase in partial water, standing and hydrating for a preset time; then adding xylose for homogenizing and browning, cooling, inoculating and fermenting to obtain a fermented milk base material; mixing white granulated sugar, dietary fiber, a thickening agent and a sweetening agent in the preheated residual water, and sterilizing to obtain a blending liquid; and uniformly mixing the fermented milk base material and the blending liquid, and homogenizing to obtain the active lactobacillus beverage. The invention combines glucose and xylose produced by lactose hydrolysis to carry out Maillard reaction, compared with the traditional browning lactobacillus beverage, the material can achieve good browning effect at lower temperature, not only can endow the product with better scorched flavor and color, but also can save energy, keep better quality of lactoprotein, reduce the use of reducing sugar and effectively reduce the sugar content of the product.
Description
Technical Field
The invention relates to the field of dairy products, and particularly relates to a low-sugar active lactobacillus beverage and a preparation method thereof.
Background
In order to obtain a better flavor, the currently marketed active lactobacillus beverage is also called brown lactobacillus beverage because glucose is added into a formula and undergoes Maillard reaction with protein under a high-temperature condition to endow the product with natural burnt flavor, and the finished product is light brown. Disadvantages of this process include: firstly, in order to achieve a better Maillard reaction effect and effectively shorten the reaction time, materials need to react at a higher temperature, the nutritional quality of milk protein is reduced, and harmful substances are easily generated even by long-time high-temperature heating; secondly, in order to achieve a better Maillard reaction effect, more glucose needs to be additionally added in the formula, so that the sugar content of the final finished product is generally higher; thirdly, a certain amount of lactose is introduced into the protein raw material, so that the product has a serious post-acidification phenomenon in the shelf life, and the taste of the product is greatly influenced; and fourthly, the lactose in the product is not hydrolyzed, so that gastrointestinal discomfort symptoms can be caused after the partial lactose intolerance people eat the product.
Based on the technical problems, the invention provides a preparation method of a low-sugar active lactobacillus beverage, which adopts the lactose enzymolysis technology to fully utilize glucose generated by lactose hydrolysis, and adds xylose to enable the glucose and the xylose to simultaneously carry out Maillard reaction. The low-sugar active lactobacillus beverage prepared by the preparation method contains dietary fiber and active lactobacillus which are beneficial to human bodies, has low sugar content, does not cause burden to human bodies, has low product cost and convenient eating, is especially suitable for lactose intolerant people and people needing to supplement the dietary fiber and the active lactobacillus, and has market competitiveness.
Disclosure of Invention
The invention aims to provide a low-sugar active lactobacillus beverage and a preparation method thereof.
The low-sugar active lactobacillus beverage prepared by the preparation method contains dietary fiber and active lactobacillus which are beneficial to human bodies, has low sugar content, does not cause burden to human bodies, has low production cost and convenient eating, is especially suitable for lactose intolerant people and people needing to supplement the dietary fiber and the active lactobacillus, and has market competitiveness.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a preparation method of a low-sugar active lactobacillus beverage, which comprises the following raw materials in parts by mass:
the preparation method comprises the following steps:
mixing skimmed milk powder and lactase in partial water, standing and hydrating for a preset time; then adding xylose for homogenizing and browning, cooling, and then inoculating and fermenting to obtain a fermented milk base material;
mixing white granulated sugar, dietary fiber, a thickening agent and a sweetening agent in the preheated residual water, and sterilizing to obtain a blending liquid;
and (3) uniformly mixing the fermented milk base material and the blending liquid, and homogenizing to obtain the active lactobacillus beverage.
According to the invention, glucose generated by lactose hydrolysis is fully utilized by adopting a lactose enzymolysis technology, and xylose is added, so that the glucose and the xylose simultaneously carry out Maillard reaction.
According to the preparation method of the present invention, preferably, the sweetener includes at least one of erythritol, xylitol, maltitol or maltitol solution, stevioside, and mogroside;
the dietary fiber comprises at least one of inulin, polydextrose, fructo-oligosaccharide, isomalto-oligosaccharide and xylo-oligosaccharide;
the thickening agent comprises at least one of soybean polysaccharide, pectin and propylene glycol alginate.
According to the preparation method of the invention, preferably, the skimmed milk powder and the lactase are mixed in partial water, and the temperature of standing hydration is 40-55 ℃; the standing hydration time is 30min-50 min.
The hydration time determination here takes into account two aspects: firstly, the necessary hydration time (about 30 min) can fully hydrate the protein powder, and has positive effect on the stability of the product, secondly, the full hydrolysis time is given to lactase, the time required for hydrolyzing lactose is different according to the activity of the lactase, and the water and the time are required to be set to be 30min-50min in the preparation method.
According to the preparation method of the invention, preferably, the skimmed milk powder and the lactase are mixed in water with 6 times of the mass of the skimmed milk powder, and the rest of water is used in the preparation of the ingredient liquid.
According to the preparation method of the present invention, preferably, the conditions for adding xylose for homogenization are (30-50)/(180-250) Bar;
the browning temperature is 80-95 deg.C, and the browning time is 120-180 min.
A large number of studies prove that reducing sugar can accelerate the Maillard reaction, the invention utilizes glucose and xylose produced by lactose hydrolysis to simultaneously carry out the Maillard reaction, so that materials can achieve good browning effect at lower temperature, not only can the burnt flavor and color of the product be perfectly maintained, but also energy can be saved, better quality of milk protein can be maintained, the use of the reducing sugar can be reduced, and the sugar content of the product can be effectively reduced.
In addition, the xylose has the health benefits of being not digested and absorbed by human bodies, activating bifidobacteria in intestinal tracts of human bodies and promoting the growth of the bifidobacteria, not being utilized by microorganisms in oral cavities, having partial physiological functions of dietary fibers and the like, so the invention has no xylose participating in Maillard reaction and can embody good health care effect.
According to the preparation method of the present invention, preferably, the strain inoculated by the inoculated fermentation includes at least one of lactobacillus paracasei, lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis.
According to the preparation method of the invention, preferably, the temperature of inoculation is 36-38 ℃, fermentation is carried out until the acidity reaches 165-190 ℃ T, and the fermentation is terminated to obtain the fermented milk base material.
According to the preparation method of the present invention, preferably, the temperature of the preheated water is 70 to 85 ℃.
According to the preparation method of the invention, the sterilization temperature is preferably 90-125 ℃ and the sterilization time is preferably 4-15 s.
According to the preparation method of the present invention, preferably, the raw materials further comprise flavoring essence;
after the white granulated sugar, the dietary fiber, the thickening agent and the sweetening agent are mixed in the preheated water, the mixture is cooled to 30-40 ℃, the edible essence is added, and then the sterilization is carried out.
According to the preparation method of the invention, preferably, the edible essence is yoghurt essence, fruit flavor essence and other edible essences suitable for being used in lactobacillus beverages.
In a second aspect, the invention provides a low-sugar active lactobacillus beverage prepared by the preparation method.
According to the low-sugar active lactobacillus beverage, the protein content in the active lactobacillus beverage is preferably more than or equal to 0.7 percent.
The invention has the following beneficial effects:
according to the invention, the Maillard reaction is carried out on the lactose enzymolysis product and the xylose at a lower temperature, so that the product has better burnt flavor and color, meanwhile, the energy is saved, the better quality of the milk protein is maintained, the use of reducing sugar is reduced, and the sugar content of the product is effectively reduced. The protein content of the prepared natural low-sugar dairy product is more than or equal to 0.7 percent, the natural low-sugar dairy product contains dietary fibers and active lactic acid bacteria which are beneficial to human bodies, the sugar content is less than 5g/100mL, no burden is caused to the bodies, meanwhile, the natural low-sugar dairy product has good fluidity and is convenient to eat, suitable for various consumers and especially suitable for network direct seeding crowds. In addition, compared with the common active lactobacillus beverage, the low-sugar active lactobacillus beverage prepared by the invention improves the sweet taste of the product by utilizing the lactose hydrolysis technology, simultaneously supplements the sweet taste and taste loss caused by sugar reduction by combining the natural sweetening agent, is suitable for people with lactose intolerance and healthy diet people with sugar control requirements, effectively utilizes the natural lactose at the protein background, effectively controls the using amount of the sweetening agent, reduces the addition of artificial sweetening agent, and very accords with the consumption requirements of natural, healthy and low burden at present.
Drawings
FIG. 1 is a spider-web diagram of sensory evaluation of different lactic acid bacteria beverages prepared in examples 1-3 and comparative examples 1-3.
Detailed Description
In order to more clearly illustrate the present invention, the present invention is further illustrated below with reference to examples. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.
All numerical designations of the invention (e.g., temperature, time, concentration, weight, and the like, including ranges for each) may generally be approximations that vary (+) or (-) in increments of 0.1 or 1.0 as appropriate. All numerical designations should be understood to be preceded by the term "about".
In the following embodiment, the preparation method of the low-sugar active lactobacillus beverage comprises the following components in parts by mass:
3.0 to 4.0 portions of skimmed milk powder,
2.0 to 2.5 portions of white granulated sugar,
0.2 to 5.0 portions of sweetening agent,
1.5 to 3.5 parts of dietary fiber,
0.3 to 1.0 portion of thickening agent,
0.04-0.2 part of lactase,
0.5 to 4.0 parts of xylose,
water is added to 100 parts;
the preparation method comprises the following steps:
(a) preparing a fermented milk base material:
mixing skimmed milk powder and purified water at a certain ratio at a proper temperature, stirring for dissolving completely, adding lactase, stirring, standing for hydration, homogenizing, browning, cooling, inoculating, and fermenting to obtain fermented milk base material;
(b) preparing a blending liquid:
adding white granulated sugar, dietary fiber and a sweetening agent into preheated water, uniformly mixing, sterilizing and cooling to obtain a blending liquid;
(c) and (3) uniformly mixing the fermented milk base material and the blending liquid, and homogenizing to obtain the active lactobacillus beverage.
The above references to steps (a), (b) and (c) are not intended to limit the order of the individual steps in the preparation process, as long as it is logically reasonable. The order of the steps may be varied. For example, the step (b) may be independently performed at the same time as the step (a); for another example, step (b) may be performed before step (a).
By the preparation method in the technical scheme, the prepared low-sugar active lactobacillus beverage contains not less than 0.7% of protein, contains dietary fibers and active lactobacillus which are beneficial to human bodies, has low sugar content, does not cause burden to human bodies, has good fluidity, is convenient to eat, is suitable for various consumers and is especially suitable for network direct seeding crowds. In addition, compared with the common active lactobacillus beverage, the low-sugar active lactobacillus beverage prepared by the method improves the sweet taste of the product by utilizing the lactose hydrolysis technology, simultaneously supplements the sweet taste and the taste loss caused by sugar reduction by combining the natural sweetening agent, is suitable for people with lactose intolerance, is also suitable for healthy diet people with sugar control requirements, effectively utilizes the natural lactose at the protein background, effectively controls the using amount of the sweetening agent, avoids the addition of artificial sweetening agent, and very accords with the consumption requirements of natural, healthy and low burden at present.
Example 1
This example prepared a low-sugar active lactic acid bacteria beverage:
first, formula
And (3) skim milk powder: 35.0 kg;
white granulated sugar: 25.0 kg;
a sweetening agent: 20.0kg erythritol and 0.3kg steviol glycoside;
dietary fiber: 16.0kg polydextrose;
thickening agent: 4.0kg of soybean polysaccharide;
lactase: 0.4 kg;
xylose: 5.0 kg;
edible essence: 1.0kg of yoghurt flavor;
water: 893.3 kg.
Second, process
(a) Preparation of fermented milk base material:
adding purified water of 45 ℃ 6 times of the weight of the skimmed milk powder into a heat preservation material tank, adding the skimmed milk powder, stirring until the skimmed milk powder is fully dissolved, adding lactase under the stirring state, continuously stirring for 15min, standing for hydration for 30min, adding xylose, stirring uniformly, carrying out homogenization treatment under 30/180Bar, and carrying out heat preservation and browning under the conditions of 95 ℃/120 min; and cooling the browned feed liquid to the inoculation temperature of 36-38 ℃, inoculating and stirring the feed liquid in a fermentation tank fully, standing, preserving the temperature and fermenting for 72 hours until the acidity reaches 180 DEG T, and stopping fermentation to obtain the fermented milk base material.
(b) Preparing a blending liquid:
adding white granulated sugar, dietary fiber, thickener and sweetener into 75 deg.C residual water according to formula ratio, stirring for 25min, cooling to 40 deg.C, adding edible essence, and stirring; heating to 110 deg.C, maintaining the temperature for 15s, sterilizing, and cooling to obtain the final product.
(c) And (3) adding the fermented milk base material prepared in the step (a) into the blending liquid prepared in the step (b), uniformly stirring, and homogenizing by 30/180Bar to obtain the active lactobacillus beverage.
(d) Filling and refrigerating at 4 ℃.
The protein content of the prepared lactobacillus beverage is 1.1 percent, and the total sugar content is 3.33 percent.
Example 2
This example prepared a low-sugar active lactic acid bacteria beverage:
first, formula
And (3) skim milk powder: 35.0 kg;
white granulated sugar: 25.0 kg;
a sweetening agent: 20.0kg erythritol, 0.3kg steviol glycoside;
dietary fiber: polydextrose: 16.0 kg;
thickening agent: soybean polysaccharide: 4.0 kg;
lactase: 0.4 kg;
xylose: 10.0 kg;
edible essence: 1.0kg of yoghurt flavor;
water: 888.3 kg.
Second, process
(a) Preparing a fermented milk base material: adding purified water of 50 ℃ 6 times of the weight of the skimmed milk powder into a heat preservation material tank, adding the skimmed milk powder, stirring until the skimmed milk powder is fully dissolved, adding lactase (the adding proportion is 0.04%) under a stirring state, continuously stirring for 15min, standing for hydration for 50min, then carrying out homogenization treatment under 30/180Bar, and carrying out heat preservation and browning under the condition of 95 ℃/120 min; cooling the browned feed liquid to the inoculation temperature of 36-38 ℃, inoculating and stirring the feed liquid in a fermentation tank fully, standing the mixture for fermentation for 73 hours at a constant temperature until the acidity reaches 180 DEG T, and stopping fermentation to obtain a fermented milk base material;
(b) adding white granulated sugar, dietary fiber and sweetener into the residual water at 75 deg.C according to formula ratio, stirring for 25min, cooling to 40 deg.C, adding edible essence, and stirring; heating to 110 ℃, preserving heat for 15S for sterilization, and cooling to obtain a blending liquid;
(c) and (c) adding the fermented milk base material prepared in the step (b) into the blending liquid prepared in the step (b), uniformly stirring, and homogenizing by 30/180Bar to obtain the active lactobacillus beverage.
(d) Filling and refrigerating at 4 ℃.
The protein content of the prepared lactobacillus beverage is 1.2 percent, and the total sugar content is 3.56 percent.
Example 3
This example prepared a low-sugar active lactic acid bacteria beverage:
first, formula
And (3) skim milk powder: 35.0 kg;
white granulated sugar: 25.0 kg;
a sweetening agent: 20.0kg erythritol, 0.3kg steviol glycoside;
dietary fiber: 16.0kg polydextrose;
thickening agent: 4.0kg of soybean polysaccharide;
lactase: 0.4 kg;
xylose: 15.0 kg;
edible essence: 1.0kg of yoghurt flavor;
water: 883.3 kg.
Second, process
(a) Preparing a fermented milk base material: adding purified water of 45 ℃ 6 times of the weight of the skimmed milk powder into a heat preservation material tank, adding the skimmed milk powder, stirring until the skimmed milk powder is fully dissolved, adding lactase (the adding proportion is 0.04%) under a stirring state, continuously stirring for 15min, standing for hydration for 50min, then carrying out homogenization treatment under 30/180Bar, and carrying out heat preservation and browning under the condition of 85 ℃/150 min; cooling the browned feed liquid to the inoculation temperature of 36-38 ℃, inoculating and stirring the feed liquid in a fermentation tank fully, standing, preserving heat and fermenting for 73 hours until the acidity reaches 180 DEG T, and stopping fermentation to obtain a fermented milk base material;
(b) adding white granulated sugar, dietary fiber and sweetener into the residual water at 75 deg.C according to formula ratio, stirring for 25min, cooling to 40 deg.C, adding edible essence, and stirring; heating to 110 deg.C, maintaining the temperature for 15s, sterilizing, and cooling to obtain blending liquid;
(c) and (3) uniformly stirring the fermented milk base material prepared in the step (a) in the blending liquid prepared in the step (b), and homogenizing by 30/180Bar to obtain the active lactobacillus beverage.
(d) Filling and refrigerating at 4 ℃.
The protein content of the prepared lactobacillus beverage is 1.1 percent, and the total sugar content is 3.44 percent.
Comparative example 1
Xylose was removed as compared with example 1, and the other was the same.
Comparative example 2
Compared to example 1, lactase and the necessary hydrolysis steps were removed, and the rest were the same.
Comparative example 3
Compared with the example 1, the lactose enzymolysis step is removed, the lactase is replaced by the dextrose monohydrate (anhydrous dextrose can also be used), the addition amount is 7.0 per mill, the natural sweetener is replaced by the white granulated sugar, the total addition amount of the white granulated sugar is 130.0 per mill, and the rest is the same.
Wherein the addition amount of glucose is determined by referring to the amount of glucose generated after the enzymolysis of lactose in example 1; the addition amount of the white granulated sugar is determined by referring to the sweetness of the final product in example 1 and combining the addition amount of the white granulated sugar in the commercial full-sugar lactobacillus beverage.
EXAMPLES Effect example 1
Comparing the color of the natural low-sugar active lactobacillus beverage prepared in example 1 with that of comparative example 1, the color of the natural low-sugar active lactobacillus beverage prepared in example 1 is light tan, while the lactobacillus beverage prepared in comparative example 1 is grey white and dark, and compared with the lactobacillus beverage prepared in example 1, the color of the natural low-sugar active lactobacillus beverage prepared in example 1 has better visual effect and is closer to the color of a commercial full-sugar lactobacillus beverage.
EXAMPLES Effect example 2
The low-sugar active lactobacillus beverage prepared in the example 1-3 is compared with the comparative example 1-3 in the aspects of taste and texture, sensory evaluation is completed by 11 evaluators, and the high and low of each sensory attribute index score represents the intensity of the attribute, and the result is shown in figure 1.
As can be seen from the overall spider-web diagram of the lactic acid bacteria beverage in the figure 1, the flavor profiles of the samples in the examples 1 to 3 are close to the flavor profile of the full-sugar active lactic acid bacteria beverage prepared by adding sucrose and glucose in the comparative example 3, which shows that the preparation method and the formula of the low-sugar active lactic acid bacteria beverage of the invention can ensure that the product has excellent taste and flavor, but the flavor profiles of the comparative example 1 without adding xylose and the comparative example 2 without the lactose enzymolysis step have larger deviation compared with other samples, especially have great difference in the aspects of overall lactic acid flavor and scorched flavor, which shows that the invention combines the xylose and the lactose enzymolysis, can jointly promote the formation of characteristic flavor substances such as scorched flavor in Maillard browning products, and meanwhile, the xylose can form good compatibility with other materials of the system, and can enhance the overall lactic acid flavor of the final product.
EXAMPLES Effect example 3
The lactic acid bacteria beverages prepared in examples 1 to 3 and comparative examples 1 to 3 were compared and tested for total sugar content by the national standard method, and the results are shown in table 1.
TABLE 1
As can be seen from Table 1, the total sugar content of the natural low-sugar active lactobacillus beverage prepared by the preparation method of the invention is less than 5g/100mL, which meets the low-sugar declaration, the total sugar content of the lactobacillus beverage prepared by the comparative examples 1 and 2 is less than 5g/100mL, the total sugar content of the lactobacillus beverage prepared by the comparative example 3 is 17.53g/100mL, and if one bottle (300 mL) is drunk, the total sugar content exceeds the dietary guidelines (2016) recommended by Chinese residents to take sugar every day.
EXAMPLES Effect example 4
The whey-out of the natural low-sugar active lactic acid bacteria beverages prepared in examples 1 to 3 was followed over the shelf life and the results are shown in table 2.
TABLE 2
As can be seen from Table 2, the natural low-sugar active lactobacillus beverage prepared by the preparation method of the invention has better stability in shelf life.
It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.
Claims (10)
1. The preparation method of the low-sugar active lactobacillus beverage is characterized in that the raw materials of the preparation method comprise the following components in parts by mass:
the preparation method comprises the following steps:
mixing skimmed milk powder and lactase in partial water, standing and hydrating for a preset time; then adding xylose for homogenizing and browning, cooling, inoculating and fermenting to obtain a fermented milk base material;
mixing white granulated sugar, dietary fiber, a thickening agent and a sweetening agent in the preheated residual water, and sterilizing to obtain a blending liquid;
and uniformly mixing the fermented milk base material and the blending liquid, and homogenizing to obtain the active lactobacillus beverage.
2. The method of claim 1, wherein the sweetener comprises at least one of erythritol, xylitol, maltitol or maltitol solution, stevioside, and mogroside;
the dietary fiber comprises at least one of inulin, polydextrose, fructo-oligosaccharide, isomalto-oligosaccharide and xylo-oligosaccharide;
the thickening agent comprises at least one of soybean polysaccharide, pectin and propylene glycol alginate.
3. The preparation method of claim 1, wherein the skimmed milk powder and lactase are mixed in partial water, and the temperature of standing hydration is 40-55 ℃; the standing hydration time is 30min-50 min.
4. The method as claimed in claim 1, wherein the conditions for adding xylose for homogenization are (30-50)/(180- > 250) Bar;
the browning temperature is 80-95 deg.C, and the browning time is 120-180 min.
5. The method of claim 1, wherein the inoculated species for the inoculated fermentation comprises at least one of lactobacillus paracasei, lactobacillus bulgaricus, streptococcus thermophilus, and bifidobacterium lactis.
6. The method as claimed in claim 1, wherein the inoculation temperature is 36-38 ℃, the fermentation is carried out until the acidity reaches 165-190 ℃ T, and the fermentation is terminated to obtain the fermented milk base.
7. The method of claim 1, wherein the preheated water is at a temperature of 70-85 ℃;
preferably, the sterilization temperature is 90-125 ℃ and the sterilization time is 4-15 s.
8. The method of claim 1, wherein the raw material further comprises a flavoring essence;
after the white granulated sugar, the dietary fiber, the thickening agent and the sweetening agent are mixed in the preheated water, the mixture is cooled to 30-40 ℃, the edible essence is added, and then the sterilization is carried out.
9. A low-sugar active lactic acid bacteria beverage prepared by the preparation method according to any one of claims 1 to 8.
10. The low-sugar active lactic acid bacteria beverage according to claim 9, wherein the protein content of the active lactic acid bacteria beverage is not less than 0.7%.
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| CN104186656A (en) * | 2014-09-25 | 2014-12-10 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus drink and preparation method thereof |
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| CN106359602A (en) * | 2016-11-21 | 2017-02-01 | 光明乳业股份有限公司 | Lactic acid bacterium beverage and making method thereof |
| CN109892390A (en) * | 2017-12-08 | 2019-06-18 | 广州市朴诚乳业有限公司 | A kind of brown fermented milk-containing drink preparation method of the high lactic bacteria activity of low sugar |
| CN111296568A (en) * | 2020-02-26 | 2020-06-19 | 广东燕塘乳业股份有限公司 | Brown lactobacillus beverage and preparation method thereof |
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2021
- 2021-01-07 CN CN202110019247.8A patent/CN114732049A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186656A (en) * | 2014-09-25 | 2014-12-10 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus drink and preparation method thereof |
| CN106332965A (en) * | 2016-08-30 | 2017-01-18 | 山东统元食品有限公司 | Sugar-free brown lactic acid bacteria drink and preparation method thereof |
| CN106359602A (en) * | 2016-11-21 | 2017-02-01 | 光明乳业股份有限公司 | Lactic acid bacterium beverage and making method thereof |
| CN109892390A (en) * | 2017-12-08 | 2019-06-18 | 广州市朴诚乳业有限公司 | A kind of brown fermented milk-containing drink preparation method of the high lactic bacteria activity of low sugar |
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