CN101558786A - Method for preparing active probiotic beverage and product thereof - Google Patents
Method for preparing active probiotic beverage and product thereof Download PDFInfo
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- CN101558786A CN101558786A CNA2009100572885A CN200910057288A CN101558786A CN 101558786 A CN101558786 A CN 101558786A CN A2009100572885 A CNA2009100572885 A CN A2009100572885A CN 200910057288 A CN200910057288 A CN 200910057288A CN 101558786 A CN101558786 A CN 101558786A
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Abstract
The invention provides a method for preparing active probiotic beverage and a product thereof. The method is characterized by comprising the following steps: mixing, homogenizing and sterilizing fresh milk or reconstituted milk and small amount of glucose; adding probiotic hametz prepared from one or more of high activity streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus casei, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus reuteri into the mixture to be fermented to produce acidophilus milk; evenly dissolving, sterilizing and cooling a stabilizing agent, the glucose and sucrose, adding the prepared acidophilus milk into the mixture; after evenly mixing the mixture, and adding one or more of citric acid, malic acid or lactic acid to ensure the pH of between 4.0 and 4.1; adding a flavoring agent into the mixture for flavoring; fixing volume; homogenizing the mixture at 18-20 MPa; and filling the mixture under a sterile condition to obtain the product prepared by the method. The method has the advantages that the product has high survival content of probiotics, can effectively prevent constipation and diarrhea, improves system immunologic function, reduces allergy reaction, and the like.
Description
Technical field
The present invention relates to preparation method of a kind of active probiotic beverage and products thereof.
Background technology
Sour milk beverage has been in fashion many decades on Japan, America and Europe and other places.What also occurred on the domestic market in recent years, is more and more.In " lactic acid bacteria and the healthy international symposium " that is sponsored by CHINESE INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, brainstrust predicts that courageously the sour milk beverage that enjoys great popularity in countries in the world will emerge rapidly in Chinese market, and becomes flourishing long time healthy beverage.The China's light industry deputy chairman of federation Pan Beilei reveals that the lactic acid bacteria Related product is subjected to showing great attention to of domestic and international market as the class of food industry fast development.The lactic acid bacteria industry surpasses 3,000 hundred million dollars in the annual value of production in the whole world, and is wherein the most active in the performance in sour milk beverage market, surpasses 9% in the world market growth rate.And in Chinese market, the development speed of sour milk beverage is more surprising, 2004, China sour milk beverage manufacturing enterprise reaches family more than 150, total output is above 480,000 tons, with the speed increase in every year 25%, the annual output total amount of Chinese lactic acid bacteria drink has broken through 500,000 tons at present, and annual value of production breaks through 2,500,000,000 yuans.Pan Beilei thinks that sour milk beverage has the huge demand space and the market opportunity in China, and reason is, in Japan and European, the ratio of active lactic acid bacteria drink in dairy market is 80%, is 30% in the North America, and in China less than 5%.
The even more important reason that sour milk beverage can develop rapidly is, scientific analysis confirms, lactoprotein is changed into several amino acids by lactobacillus-fermented, vitamin, peptide etc., lactose fermenters can be avoided lactose intolerance, promote the absorption of calcium ferrophosphorus, suppress harmful bacterium breeding, the growth of the useful children's brain of galactolipin, fermentation protein can promote lipid to decompose, make non-esterified aliphatic acid increase etc., therefore, sour milk beverage is in prevention intestinal cancer, reduce blood cholesterol levels content, improve systemic immune function, alleviate allergic reaction, prevent diabetes, alleviate intestinal irritable syndrome etc. and have certain health care.And the flavor taste of sour milk beverage is better.It is perfectly in harmony that this and Chinese market consumer pursue the main trend of health, nutrition.
Sour milk beverage adopts fermentations such as lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus casei usually and makes on the market, but the viable count of sour milk beverage and stability are difficult to control, along with development of technology, through screening and research to bacterial classification, that the scientific research personnel has found that function is wider, effect is more obvious, more stable, be easy to the bacterial strain that plays a role at human body, research field extends to special bacterial classification, health care, processing stages of labor, physiological inheritting etc.At present, the development of probiotic products both at home and abroad generally comes into one's own, and probio has applicating history for a long time and widely, but it still has a lot of new application and chance to remain to be developed, and probio new target and application constantly occur in field of functional food.It is acidproof that probio has, and is able to take the test of human body hydrochloric acid in gastric juice, is easy to road human body enteron aisle and grows surely, and for example lactobacillus acidophilus is acidproof, alleviates symptoms such as enteron aisle discomfort, pain in enteron aisle, improves little intestinal irritable syndrome.Lactobacillus casei mainly is colonizated in the small intestine bottom, and children's rotavirus (rotavirus gastroenteritis) gastroenteritis is caused symptom of diarrhea, can effectively alleviate and shorten the symptom and the time of diarrhoea.Vital healthy lactic acid bacteria/probiotic products has adopted colonization ability probiotics strain strong, high-quality to keep the function good for health of product.Exploitation has the probio of medical effect and the product of segmentation composition thereof at specified disease.Most widely used probio is lactobacillus, Bifidobacterium and streptococcus in food at present.
Summary of the invention
The object of the present invention is to provide preparation method of a kind of active probiotic beverage and products thereof, the lactic acid probio survival content height of this product can effectively prevent constipation, diarrhoea, raising body system immunocompetence, alleviate allergic reaction etc.
Preparing active probiotic beverage employed among the present invention is probiotics leaven, and adopting the best composite zymophyte powder that makes of multiple single probiotics bacterial powder is probiotics leaven, and fermentation makes probiotic beverage then.The mixed culture fermentation of many bacterium helps various bacterium and forms original symbiosis during the fermentation, and has considered the synergy after probio and the lactic acid bacteria combination, be increased in the field planting ability in the human body intestinal canal, thereby performance is to the effect of human body maximum.The contained probiotics strain acid resistance of the product that the present invention makes is good, energetic, be easy to arrive enteron aisle by stomach and grow surely, thereby maximum performance is to the beneficial functional of human body.Simultaneously,, prepare the probiotic beverage of single-minded function at the functional characteristics of different probios to human body, suitable different consumer groups' nutritional need, and satisfy different consumer groups' taste demand by adding the different flavor material.
The present invention is achieved in that a kind of preparation method of active probiotic beverage, and it is mainly prepared burden and comprises: fresh milk or reconstituted milk 250～300L, glucose 90g～100Kg, sucrose 60～80Kg, stabilizing agent 2～5Kg, probiotics leaven 0.02～0.03Kg, acid solution, flavoring essence or spices 0.3～0.6Kg; Its preparation method may further comprise the steps:
1) preparation sour milk: with 250～300L fresh milk or reconstituted milk, with 5～10Kg glucose mixed dissolution, homogeneous under 18～20Mpa, then at 85～95 ℃ of following sterilization 10～15min, after be cooled to 40～45 ℃, add probiotics leaven 0.02～0.03Kg, stir the back at 40～43 ℃ of condition bottom fermentations, when terminal point acidity reaches 90～110 ° of T, stop fermentation, refrigerate 12～24h down at 2～8 ℃, it is standby to get sour milk;
2) 60～80Kg sucrose, 85～100Kg glucose and 2～5Kg stabilizing agent are dissolved in 600～650L hot water, and under 65～70 ℃, constantly be stirred to evenly, be warming up to 85～95 ℃ of sterilization 10～15min then, be cooled to normal temperature subsequently, the mixed liquor that gets sucrose, glucose and stabilizing agent is standby;
3) the above-mentioned sour milk with 250～300L joins in the mixed liquor of the above-mentioned sucrose of 600～650L, glucose and stabilizing agent, stirs, and adds acid solution then and transfers pH to 4.0～4.1, adds flavorant or flavoring essence seasoning, is settled to 1000L with sterilized water;
4) mixed liquor homogeneous, the aseptic canning then under 18～20Mpa after step 3 is mixed up.
Described reconstituted milk joins recovery in 250～300L water by 30～50Kg whole milk powder and gets.
Described probiotics leaven is selected one or more combination in streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus casei, bifidobacterium bifidum, lactobacillus reuteri.
Described stabilizing agent is one or more in pectin, propylene glycol alginate or the sodium carboxymethylcellulose.
Acid solution described in the step 3 is one or more in citric acid, malic acid or the lactic acid, and described acid strength is 10%.
In step 3, add flavorant or flavoring essence seasoning 0.3～0.6Kg seasoning.
Described probiotics leaven is the Mixed Microbes powder of streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus acidophilus, the ratio that its weight ratio separately accounts for bacterium powder gross weight respectively is: lactobacillus acidophilus 1～10%, streptococcus thermophilus 29～70%, lactobacillus bulgaricus 29～70%, the wherein percentage composition of each component and be 100%.
Described probiotics leaven is the Mixed Microbes powder of streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium bifidum, the ratio that its weight ratio separately accounts for bacterium powder gross weight respectively is: bifidobacterium bifidum 1～10%, streptococcus thermophilus 29～70%, lactobacillus bulgaricus 29～70%, the wherein percentage composition of each component and be 100%.
Described probiotics leaven is the Mixed Microbes powder of streptococcus thermophilus, lactobacillus bulgaricus and Lactobacillus casei, the ratio that its weight ratio separately accounts for bacterium powder gross weight respectively is: Lactobacillus casei 1～10%, streptococcus thermophilus 39～60%, lactobacillus bulgaricus 39～60%, the wherein percentage composition of each component and be 100%.
Described probiotics leaven is the Mixed Microbes powder of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium bifidum and lactobacillus acidophilus, the ratio that its weight ratio separately accounts for bacterium powder gross weight respectively is: lactobacillus acidophilus 1～10%, bifidobacterium bifidum 1～10%, streptococcus thermophilus 38～60%, lactobacillus bulgaricus 38～60%, the wherein percentage composition of each component and be 100%.
Described probiotics leaven is the Mixed Microbes powder of streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus reuteri, the ratio that its weight ratio separately accounts for bacterium powder gross weight respectively is: lactobacillus reuteri 1～10%, streptococcus thermophilus 39～60%, lactobacillus bulgaricus 39～60%, the wherein percentage composition of each component and be 100%.
Described probiotics leaven is the Mixed Microbes powder of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Lactobacillus casei, the ratio that its weight ratio separately accounts for bacterium powder gross weight respectively is: Lactobacillus casei 1～10%, lactobacillus acidophilus 1～10%, streptococcus thermophilus 38～60%, lactobacillus bulgaricus 38～60%, the wherein percentage composition of each component and be 100%.
The product that obtains with the preparation method of above-mentioned active probiotic beverage.
The invention has the beneficial effects as follows: the survival content height of product lactic acid probio of the present invention, can effectively prevent constipation, diarrhoea, improve systemic immune function, alleviate allergic reaction etc.; Product sweet and sour taste of the present invention, free from extraneous odour allows small amount of precipitate.
The specific embodiment
The present invention is raw materials used mainly to be comprised: fresh milk or reconstituted milk, glucose, stabilizing agent, sucrose, probiotics leaven, and flavoring essence or spices, its preparation method may further comprise the steps:
1) preparation sour milk: with 250～300L fresh milk or reconstituted milk and 5～10Kg glucose mixed dissolution, homogeneous under 18～20Mpa, then at 85～95 ℃ of 10～15min that sterilize down, after be cooled to 40～45 ℃, add probiotics leaven 0.02～0.03Kg, the back that stirs is at 40～43 ℃ of condition bottom fermentations, when terminal point acidity reaches 90～110 ° of T, stop fermentation, refrigerate 12～24h down at 2～8 ℃, it is standby to get sour milk; Described probiotics leaven is selected one or more combination in streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus casei, bifidobacterium bifidum, lactobacillus reuteri; Described reconstituted milk joins recovery in 250～300L water by 30～50Kg whole milk powder and gets;
2) 60～80Kg sucrose, 85～100Kg glucose and 2～5Kg stabilizing agent are dissolved in 600～650L hot water, and under 65～70 ℃, constantly be stirred to evenly, be warming up to 85～95 ℃ of sterilization 10～15min then, be cooled to normal temperature subsequently, the mixed liquor that gets sucrose, glucose and stabilizing agent is standby; Described stabilizing agent is one or more in pectin, propylene glycol alginate or the sodium carboxymethylcellulose;
3) the above-mentioned sour milk with 250～300L joins in the mixed liquor of the above-mentioned sucrose of 600～650L, glucose and stabilizing agent, stirs, and adds acid solution then and transfers pH to 4.0～4.1; Then add flavorant or flavoring essence 0.3～0.6Kg seasoning; Be settled to 1000L with sterilized water; Described acid solution is one or more in citric acid, malic acid or the lactic acid, and described acid strength is 10%;
4) the mixed liquor homogeneous under 18～20Mpa after step 3 is mixed up, aseptic canning promptly gets the product that preparation method of the present invention makes then.
The present invention is further elaborated with regard to specific embodiment below:
Embodiment 1: preparation process is as follows, and wherein the abridged step is with above-mentioned:
A) preparation sour milk: with 300L fresh milk and 10Kg glucose mixed dissolution, homogeneous under 18Mpa, then at 86 ℃ of 10min that sterilize down, after be cooled to 42 ℃, add probiotics leaven 0.03Kg, the back that stirs is at 40 ℃ of condition bottom fermentations, when terminal point acidity reaches 95 ° of T, stop fermentation, refrigerate 15h down at 4 ℃ subsequently, it is standby to get sour milk; Described probiotics leaven is selected the Mixed Microbes powder of lactobacillus acidophilus, streptococcus thermophilus and lactobacillus bulgaricus for use;
B) mixed liquor of preparation sucrose, glucose and stabilizing agent: 60Kg sucrose, 95Kg glucose and 3Kg stabilizing agent are dissolved in the 650L hot water, and under 66 ℃, constantly be stirred to evenly, be warming up to 90 ℃ of sterilization 12min then, be cooled to normal temperature subsequently, the mixed liquor that gets sucrose, glucose and stabilizing agent is standby; Described stabilizing agent is a pectin;
C) sour milk described in the 300L step a is joined in the mixed liquor of 650L sucrose, glucose and the stabilizing agent described in the step b, stir, add 10% citric acid acid solution accent pH to 4.0 then, add flavoring essence 0.4Kg seasoning subsequently; Be settled to 1000L;
D) the mixed liquor homogeneous under 19Mpa after step c is mixed up, aseptic canning.
The probiotic beverage that this embodiment 1 prepares is clearly good to eat, sour-sweet pleasant, probiotics fermention in conjunction with the science compatibility, contain highly active lactobacillus acidophilus, streptococcus thermophilus and lactobacillus bulgaricus, directly replenish human body normal physiological bacterium, adjust the gut flora balance, suppress and the removing pathogenic entero becteria, reduce the generation of intestines source property toxin; Alleviate symptoms such as enteron aisle discomfort, pain, improve little intestinal irritable syndrome; Promote body to nutraceutical digestion and absorption, excitating organism immunity is built up resistance.
Embodiment 2: preparation process is as follows, and wherein the abridged step is with above-mentioned:
A) preparation sour milk: with 250L fresh milk and 8Kg glucose mixed dissolution, homogeneous under 19Mpa, then at 90 ℃ of 12min that sterilize down, after be cooled to 40 ℃, add probiotics leaven 0.02Kg, the back that stirs is at 42 ℃ of condition bottom fermentations, when terminal point acidity reaches 100 ° of T, stop fermentation, refrigerate 20h down at 6 ℃ subsequently, it is standby to get sour milk; Described probiotics leaven is selected the Mixed Microbes powder of lactobacillus acidophilus and bifidobacterium bifidum for use;
B) mixed liquor of preparation sucrose, glucose and stabilizing agent: 65Kg sucrose, 90Kg glucose and 4Kg stabilizing agent are dissolved in the 650L hot water, and under 68 ℃, constantly be stirred to evenly, be warming up to 92 ℃ of sterilization 13min then, be cooled to normal temperature subsequently, the mixed liquor that gets sucrose, glucose and stabilizing agent is standby; Described stabilizing agent is a sodium carboxymethylcellulose;
C) sour milk described in the 250L step a is joined in the mixed liquor of 650L sucrose, glucose and the stabilizing agent described in the step b, stir, add 10% malic acid acid solution accent pH to 4.05 then, add flavoring essence 0.5Kg seasoning subsequently; Be settled to 1000L;
D) the mixed liquor homogeneous under 20Mpa after step c is mixed up, aseptic canning.
The probiotic beverage that this embodiment 2 prepares is clearly good to eat, sour-sweet pleasant, probiotics fermention in conjunction with the science compatibility, contain highly active lactobacillus acidophilus and bifidobacterium bifidum, directly replenish human body normal physiological bacterium, adjust the gut flora balance, suppress also to remove pathogenic entero becteria, slow down the invalid diarrhoea of diarrhoea, chronic diarrhea, antibiotic therapy that intestinal bacilli illness causes, constipation, indigestion, abdominal distension etc.; Produce several amino acids, vitamin, protein, lactic acid bacteria, promote the absorption of calcium, phosphorus, iron, vitamin D; Strengthen resistance of human body.
Embodiment 3: preparation process is as follows, and wherein the abridged step is with above-mentioned:
A) preparation sour milk: the 40Kg whole milk powder joined in the 300L water to restore be the 300L reconstituted milk, with 6Kg glucose mixed dissolution, homogeneous under 20Mpa, then at 93 ℃ of following sterilization 12min, after be cooled to 42 ℃, add probiotics leaven 0.03Kg, stir the back at 43 ℃ of condition bottom fermentations, when terminal point acidity reaches 105 ° of T, stop fermentation, refrigerate 24h down at 8 ℃ subsequently, it is standby to get sour milk; Described probiotics leaven is selected the Mixed Microbes powder of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Lactobacillus casei for use;
B) mixed liquor of preparation sucrose, glucose and stabilizing agent: 70Kg sucrose, 100Kg glucose and 5Kg stabilizing agent are dissolved in the 650L hot water, and under 70 ℃, constantly be stirred to evenly, be warming up to 95 ℃ of sterilization 14min then, be cooled to normal temperature subsequently, the mixed liquor that gets sucrose, glucose and stabilizing agent is standby; Described stabilizing agent is a propylene glycol alginate;
C) sour milk described in the 300L step a is joined in the mixed liquor of 650L sucrose, glucose and the stabilizing agent described in the step b, stir, add 10% lactic acid acid solution accent pH to 4.1 then, add flavoring essence 0.6Kg seasoning subsequently; Be settled to 1000L;
D) the mixed liquor homogeneous under 18Mpa after step c is mixed up, aseptic canning.
The probiotic beverage that this embodiment 3 prepares is clearly good to eat, sour-sweet pleasant, probiotics fermention in conjunction with the science compatibility, contain highly active streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Lactobacillus casei, directly replenish human body normal physiological bacterium, adjust the gut flora balance, suppress and the removing pathogenic entero becteria; Promote body to nutraceutical digestion and absorption, alleviate gastroenteritis and cause symptom of diarrhea that can effectively alleviate and shorten the symptom and the time of suffering from diarrhoea, excitating organism immunity is built up resistance.
Scope of the present invention is not subjected to the restriction of described specific embodiments, and only as the single example of illustrating each side of the present invention, the scope of the invention also comprises the method and the component of functional equivalent to described embodiment.Those skilled in the art still can make various improvement and conversion to the present invention under the prerequisite that does not break away from the claim limited range, improvement of being done and conversion still belong to protection scope of the present invention.
Claims (13)
1. the preparation method of an active probiotic beverage, it is mainly prepared burden and comprises: fresh milk or reconstituted milk 250～300L, glucose 90Kg～110Kg, sucrose 60～80Kg, stabilizing agent 2～5Kg, probiotics leaven 0.02～0.03Kg, acid solution, flavoring essence or spices; Its preparation method may further comprise the steps:
1) preparation sour milk: with 250～300L fresh milk or reconstituted milk and 5～10Kg glucose mixed dissolution, homogeneous under 18～20Mpa, then at 85～95 ℃ of 10～15min that sterilize down, after be cooled to 40～45 ℃, add probiotics leaven 0.02～0.03Kg, the back that stirs is at 40～43 ℃ of condition bottom fermentations, when terminal point acidity reaches 90～110 ° of T, stop fermentation, refrigerate 12～24h down at 2～8 ℃, it is standby to get sour milk;
2) 60～80Kg sucrose, 85～100Kg glucose and 2～5Kg stabilizing agent are dissolved in 600～650L hot water, and under 65～70 ℃, constantly be stirred to evenly, be warming up to 85～95 ℃ of sterilization 10～15min then, be cooled to normal temperature subsequently, the mixed liquor that gets sucrose, glucose and stabilizing agent is standby;
3) the above-mentioned sour milk with 250～300L joins in the mixed liquor of the above-mentioned sucrose of 600～650L, glucose and stabilizing agent, stirs, and adds acid solution then and transfers pH to 4.0～4.1, adds flavorant or flavoring essence seasoning, is settled to 1000L with sterilized water;
4) mixed liquor homogeneous, the aseptic canning then under 18～20Mpa after step 3 is mixed up.
2. the preparation method of active probiotic beverage according to claim 1 is characterized in that: described reconstituted milk is joined by 30～50Kg whole milk powder and restores in 250～300L water and get.
3. the preparation method of active probiotic beverage according to claim 1, it is characterized in that: described probiotics leaven is selected one or more combination in streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus casei, bifidobacterium bifidum, lactobacillus reuteri.
4. the preparation method of active probiotic beverage according to claim 1, it is characterized in that: described stabilizing agent is one or more in pectin, propylene glycol alginate or the sodium carboxymethylcellulose.
5. the preparation method of active probiotic beverage according to claim 1, it is characterized in that: acid solution described in the step 3 is one or more in citric acid, malic acid or the lactic acid, described acid strength is 10%.
6. the preparation method of active probiotic beverage according to claim 1 is characterized in that: add flavorant or flavoring essence 0.3～0.6Kg seasoning in step 3.
7. the preparation method of active probiotic beverage according to claim 3, it is characterized in that: described probiotics leaven is the Mixed Microbes powder of streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus acidophilus, the ratio that its weight ratio separately accounts for bacterium powder gross weight respectively is: lactobacillus acidophilus 1～10%, streptococcus thermophilus 29～70%, lactobacillus bulgaricus 29～70%, the wherein percentage composition of each component and be 100%.
8. the preparation method of active probiotic beverage according to claim 3, it is characterized in that: described probiotics leaven is the Mixed Microbes powder of streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium bifidum, the ratio that its weight ratio separately accounts for bacterium powder gross weight respectively is: bifidobacterium bifidum 1～10%, streptococcus thermophilus 29～70%, lactobacillus bulgaricus 29～70%, the wherein percentage composition of each component and be 100%.
9. the preparation method of active probiotic beverage according to claim 3, it is characterized in that: described probiotics leaven is the Mixed Microbes powder of streptococcus thermophilus, lactobacillus bulgaricus and Lactobacillus casei, the ratio that its weight ratio separately accounts for bacterium powder gross weight respectively is: Lactobacillus casei 1～10%, streptococcus thermophilus 39～60%, lactobacillus bulgaricus 39～60%, the wherein percentage composition of each component and be 100%.
10. the preparation method of active probiotic beverage according to claim 3, it is characterized in that: described probiotics leaven is the Mixed Microbes powder of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium bifidum and lactobacillus acidophilus, the ratio that its weight ratio separately accounts for bacterium powder gross weight respectively is: lactobacillus acidophilus 1～10%, bifidobacterium bifidum 1～10%, streptococcus thermophilus 38～60%, lactobacillus bulgaricus 38～60%, the wherein percentage composition of each component and be 100%.
11. the preparation method of active probiotic beverage according to claim 3, it is characterized in that: described probiotics leaven is the Mixed Microbes powder of streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus reuteri, the ratio that its weight ratio separately accounts for bacterium powder gross weight respectively is: lactobacillus reuteri 1～10%, streptococcus thermophilus 39～60%, lactobacillus bulgaricus 39～60%, the wherein percentage composition of each component and be 100%.
12. the preparation method of active probiotic beverage according to claim 3, it is characterized in that: described probiotics leaven is the Mixed Microbes powder of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Lactobacillus casei, the ratio that its weight ratio separately accounts for bacterium powder gross weight respectively is: Lactobacillus casei 1～10%, lactobacillus acidophilus 1～10%, streptococcus thermophilus 38～60%, lactobacillus bulgaricus 38～60%, the wherein percentage composition of each component and be 100%.
13. the product that obtains with the preparation method of any described active probiotic beverage of claim 1～12.
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2009
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