CN104544390A - Preparation method of litchi lactic acid bacteria drink by employing complex probiotic fermentation - Google Patents
Preparation method of litchi lactic acid bacteria drink by employing complex probiotic fermentation Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 48
- 230000004151 fermentation Effects 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 239000006041 probiotic Substances 0.000 title claims abstract description 31
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 31
- 241000894006 Bacteria Species 0.000 title claims abstract description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title abstract description 22
- 235000014655 lactic acid Nutrition 0.000 title abstract description 11
- 239000004310 lactic acid Substances 0.000 title abstract description 11
- 230000000529 probiotic effect Effects 0.000 title abstract 3
- 241001629511 Litchi Species 0.000 title description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 20
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 16
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract description 16
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 16
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- 239000003381 stabilizer Substances 0.000 claims abstract description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 15
- 238000012859 sterile filling Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000001814 pectin Substances 0.000 claims abstract description 9
- 229920001277 pectin Polymers 0.000 claims abstract description 9
- 235000010987 pectin Nutrition 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000002131 composite material Substances 0.000 claims description 35
- 235000011497 sour milk drink Nutrition 0.000 claims description 31
- 235000020413 lychee juice Nutrition 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 19
- 239000002253 acid Substances 0.000 claims description 14
- 230000009286 beneficial effect Effects 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 7
- 239000000110 cooling liquid Substances 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 235000013361 beverage Nutrition 0.000 claims description 5
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims 1
- 229920006184 cellulose methylcellulose Polymers 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000007413 intestinal health Effects 0.000 abstract description 3
- 244000183278 Nephelium litchi Species 0.000 abstract 8
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 241000186660 Lactobacillus Species 0.000 description 4
- 229940039696 lactobacillus Drugs 0.000 description 4
- 235000013618 yogurt Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 241001478240 Coccus Species 0.000 description 2
- GZDFHIJNHHMENY-UHFFFAOYSA-N Dimethyl dicarbonate Chemical compound COC(=O)OC(=O)OC GZDFHIJNHHMENY-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000010300 dimethyl dicarbonate Nutrition 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 102100026189 Beta-galactosidase Human genes 0.000 description 1
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 description 1
- 108010059881 Lactase Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 108010005774 beta-Galactosidase Proteins 0.000 description 1
- 229940004120 bifidobacterium infantis Drugs 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229940116108 lactase Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000020132 matzoon Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000005760 tumorsuppression 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23V2400/123—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
- A23V2400/21—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
- A23V2400/51—Bifidobacterium
- A23V2400/519—Breve
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- 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)
Abstract
The invention relates to a preparation method of litchi lactic acid bacteria drink by employing complex probiotic fermentation, and belongs to the field of preparation of the litchi lactic acid bacteria drink. The litchi lactic acid bacteria drink is prepared from the following components in parts by weight: 10-20 parts of concentrated litchi juice, 1-3 parts of lactobacillus bulgaricus, 2-4 parts of streptococcus thermophilus, 1-3 parts of bifidobacterium, 10-15 parts of xanthan gum, 5-10 parts of pectin, 10-15 parts of CMC, 10-20 parts of white granulated sugar and 5-15 parts of citric acid. The preparation process comprises the following steps: inoculating in the concentrated litchi juice; fermenting, and carrying out after-ripening; adding a stabilizer, liquid glucose, water and an acidulant; and breaking curdled milk, mixing accessories, homogenizing and carrying out sterile filling. The preparation method of the litchi lactic acid bacteria drink employing the complex probiotic fermentation is easy to operate; and the three kinds of probiotics such as the lactobacillus bulgaricus, the streptococcus thermophilus and the bifidobacterium are added, so that the human intestinal health is facilitated. In addition, the litchi concentrated juice is added according to the method, so that the litchi lactic acid bacteria drink is abundant in flavor, free of essence, natural and pure.
Description
Technical field
The present invention relates to a kind of method of lichee lactic acid drink, specifically a kind of preparation method of composite probiotics ferment lichee sour milk beverage, belongs to lichee sour milk beverage preparing technical field.
Background technology
Sour milk beverage is yoghurt based products, has the feature of beverage, the nutrition containing milk and the function of yogurt, is also one of dairy processing industry product with fastest developing speed.Adopt the probio with health care to make sour milk beverage as leavening, impart the nutritive value that this kind of milk product is special.Make it improve digestive function in lifting intestines and stomach immunologic function " breeding of suppression growth of pathogenic bacteria " and " reduce the extensive concern causing consumer in plasma cholesterol concentration and even Tumor suppression generation etc.
Lactic acid bacteria in matzoon, classification belongs to Bacillus acidi lactici, because of features such as its bacterial classification place of production, microbiologic properties, usefulness excellences, by microbiologist's called after lactobacillus delbruockii subspecies bulgaricus (abbreviation lactobacillus bulgaricus).A kind of bacterium by titled with name of the country, and is produced a male heir to continue the family line, and procreation so far, is found everywhere through the world, and usefulness is excellent again, good health and a long life of helping others, and really must make us feeling mystery.Lactic acid bacteria is the general name of one group of bacterium, comprising galactococcus, sheet coccus, bright string coccus, lactobacillus (being wherein representative with lactobacillus bulgaricus) and Bifidobacterium.They have a common ability, exactly can sugar fermentation and obtain energy, produce a large amount of lactic acid.
Streptococcus thermophilus and Bu Shi lactobacillus are all the essential materials making Yoghourt.Research shows that this bacterium can only arrive the first half of small intestine, and can go to large intestine unlike Bifidobacterium.Scientist thinks that Yoghourt bacterium (streptococcus thermophilus and Bu Shi lactobacillus) alive can help the people of lactose intolerance to digest lactose because these two kinds of bacterium can produce can lactase.
The quantity that Bifidobacterium is distributed in stomach and intestine reduces with the growth of age level, and distributing maximum is breast milk nutrition youngster.Have been found that Bifidobacterium has 32 hypotypes, the biologic product containing Bifidobacterium reaches 70 kinds.Bifidobacterium infantis accounts for 60 percent of total enteron aisle bacterium, and within more than 60 years old, old man Bifidobacterium only accounts for 7 percent nine.
Chinese patent, the patent No.: CN 201410052789.5; A kind of viable type lactobacillus-fermented of the present invention litchi beverage and preparation method thereof, is rich in biodiasmin in litchi beverage prepared by the present invention; Its preparation method is: first obtained Lychee juice, then leaves standstill 2 ~ 3h toward wherein adding DMDC room temperature, then adjust ph is 6 ~ 7, adds lactobacillus-fermented, can obtain fermentation litchi beverage.The present invention DMDC at room temperature carries out sterilization processing to Lychee juice, avoids the destruction of traditional hot pasteurize to Lychee juice local flavor and nutrition, does not also affect the fermentation of lactic acid bacteria.But it does not adopt lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium composite fermentation.Therefore, develop a kind ofly adopt lactobacillus bulgaricus, streptococcus thermophilus, lichee sour milk beverage tool prepared by Bifidobacterium is of great significance.
Summary of the invention
The object of this invention is to provide a kind of preparation method of composite probiotics ferment lichee sour milk beverage, preparation technology is simple to operate for this composite probiotics ferment lichee sour milk beverage, with the addition of three kinds of probios: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, be conducive to the intestinal health of people, in addition, this method adds lichee inspissated juice, and local flavor is pure, without the need to adding essence, natural pure.
Object of the present invention is achieved by the following technical programs:
A kind of composite probiotics ferment lichee sour milk beverage, is obtained by following composition:
Concentrated Lychee juice 10-20 part, lactobacillus bulgaricus 1-3 part, streptococcus thermophilus 2-4 part, Bifidobacterium 1-3 part, xanthans 10-15 part, pectin 5-10 part, CMC10-15 part, white granulated sugar 10-20 part, citric acid 5-15 part.
A preparation method for composite probiotics ferment lichee sour milk beverage, preparation technology is:
Inoculate in concentrated Lychee juice, fermentation, after-ripening, add stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix, homogeneous, sterile filling; Concrete steps are as follows:
(1) inoculate: inoculate in concentrated Lychee juice, inoculation is aseptically carried out, and inoculum concentration is 2-5%, inoculates three kinds of beneficial bacteriums;
(2) ferment: lichee concentrate fermentation step (1) inoculated, the condition of fermentation is: at temperature 38-48 DEG C, fermentation 20-40h;
(3) after-ripening: after fermentation ends, cooling liquid is also placed in 3-6 DEG C of refrigerator and preserves 10-18h, carries out after fermentation after-ripening;
(4) composite: the liquid of after-ripening is added appropriate stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix, homogeneous, sterile filling.
The present invention relative to the beneficial effect of prior art is:
Compared with additive method, preparation technology is simple to operate for this composite probiotics ferment lichee sour milk beverage, with the addition of three kinds of probios: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, be conducive to the intestinal health of people, in addition, this method adds lichee inspissated juice, and local flavor is pure, without the need to adding essence, natural pure.
Different pH value is on the impact of product:
The microbiological indicator testing result of product:
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 composite probiotics ferment lichee sour milk beverage, is obtained by following composition:
Concentrated Lychee juice 10 parts, lactobacillus bulgaricus 1 part, streptococcus thermophilus 2 parts, Bifidobacterium 1 part, xanthans 10 parts, pectin 5 parts, CMC10 part, white granulated sugar 10 parts, citric acid 5 parts;
A preparation method for composite probiotics ferment lichee sour milk beverage, preparation technology is:
Inoculate in concentrated Lychee juice, fermentation, after-ripening, add stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix, homogeneous, sterile filling;
(1) inoculate: inoculate in concentrated Lychee juice, inoculation is aseptically carried out, and inoculum concentration is 2%, inoculates three kinds of beneficial bacteriums;
(2) ferment: lichee concentrate fermentation step (1) inoculated, the condition of fermentation is: at temperature 38 DEG C, fermentation 20h;
(3) after-ripening: after fermentation ends, cooling liquid is also placed in 3 DEG C of refrigerators and preserves 10h, carries out after fermentation after-ripening;
(4) composite: the liquid of after-ripening is added appropriate stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix, homogeneous, sterile filling.
Embodiment 2
A kind of composite probiotics ferment lichee sour milk beverage, is obtained by following composition:
Concentrated Lychee juice 15 parts, lactobacillus bulgaricus 1 part, streptococcus thermophilus 3 parts, Bifidobacterium 1 part, xanthans 15 parts, pectin 6 parts, CMC11 part, white granulated sugar 12 parts, citric acid 7 parts;
A preparation method for composite probiotics ferment lichee sour milk beverage, preparation technology is:
Inoculate in concentrated Lychee juice, fermentation, after-ripening, add stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix, homogeneous, sterile filling.
(1) inoculate: inoculate in concentrated Lychee juice, inoculation is aseptically carried out, and inoculum concentration is 5%, inoculates three kinds of beneficial bacteriums;
(2) ferment: lichee concentrate fermentation step (1) inoculated, the condition of fermentation is: at temperature 48 DEG C, fermentation 40h;
(3) after-ripening: after fermentation ends, cooling liquid is also placed in 6 DEG C of refrigerators and preserves 18h, carries out after fermentation after-ripening;
(4) composite: the liquid of after-ripening is added appropriate stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix, homogeneous, sterile filling.
Embodiment 3
A kind of composite probiotics ferment lichee sour milk beverage, is obtained by following composition:
Concentrated Lychee juice 15 parts, lactobacillus bulgaricus 2 parts, streptococcus thermophilus 3 parts, Bifidobacterium 2 parts, xanthans 13 parts, pectin 7 parts, CMC13 part, white granulated sugar 14 parts, citric acid 9 parts;
A preparation method for composite probiotics ferment lichee sour milk beverage, preparation technology is:
Inoculate in concentrated Lychee juice, fermentation, after-ripening, add stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix, homogeneous, sterile filling.
(1) inoculate: inoculate in concentrated Lychee juice, inoculation is aseptically carried out, and inoculum concentration is 3%, inoculates three kinds of beneficial bacteriums;
(2) ferment: lichee concentrate fermentation step (1) inoculated, the condition of fermentation is: at temperature 43 DEG C, fermentation 30h;
(3) after-ripening: after fermentation ends, cooling liquid is also placed in 4 DEG C of refrigerators and preserves 14h, carries out after fermentation after-ripening;
(4) composite: the liquid of after-ripening is added appropriate stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix, homogeneous, sterile filling.
Embodiment 4
A kind of composite probiotics ferment lichee sour milk beverage, is obtained by following composition:
Concentrated Lychee juice 20 parts, lactobacillus bulgaricus 2 parts, streptococcus thermophilus 2 parts, Bifidobacterium 2 parts, xanthans 14 parts, pectin 8 parts, CMC14 part, white granulated sugar 18 parts, citric acid 13 parts;
A preparation method for composite probiotics ferment lichee sour milk beverage, preparation technology is:
Inoculate in concentrated Lychee juice, fermentation, after-ripening, add stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix, homogeneous, sterile filling.
(1) inoculate: inoculate in concentrated Lychee juice, inoculation is aseptically carried out, and inoculum concentration is 4%, inoculates three kinds of beneficial bacteriums;
(2) ferment: lichee concentrate fermentation step (1) inoculated, the condition of fermentation is: at temperature 40 DEG C, fermentation 25h;
(3) after-ripening: after fermentation ends, cooling liquid is also placed in 5 DEG C of refrigerators and preserves 12h, carries out after fermentation after-ripening;
(4) composite: the liquid of after-ripening is added appropriate stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix, homogeneous, sterile filling.
Embodiment 5
A kind of composite probiotics ferment lichee sour milk beverage, is obtained by following composition:
Concentrated Lychee juice 20 parts, lactobacillus bulgaricus 3 parts, streptococcus thermophilus 4 parts, Bifidobacterium 3 parts, xanthans 15 parts, pectin 10 parts, CMC15 part, white granulated sugar 20 parts, citric acid 15 parts;
A preparation method for composite probiotics ferment lichee sour milk beverage, preparation technology is:
Inoculate in concentrated Lychee juice, fermentation, after-ripening, add stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix, homogeneous, sterile filling.
(1) inoculate: inoculate in concentrated Lychee juice, inoculation is aseptically carried out, and inoculum concentration is 3.5%, inoculates three kinds of beneficial bacteriums;
(2) ferment: lichee concentrate fermentation step (1) inoculated, the condition of fermentation is: at temperature 46 DEG C, fermentation 35h;
(3) after-ripening: after fermentation ends, cooling liquid is also placed in 5 DEG C of refrigerators and preserves 16h, carries out after fermentation after-ripening;
(4) composite: the liquid of after-ripening is added appropriate stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix, homogeneous, sterile filling.
Claims (9)
1. a preparation method for composite probiotics ferment lichee sour milk beverage, is characterized in that: comprise the steps:
(1) inoculate: inoculate in concentrated Lychee juice, inoculation is aseptically carried out, and inoculum concentration is 2-5%, inoculates three kinds of beneficial bacteriums;
(2) ferment: lichee concentrate fermentation step (1) inoculated, the condition of fermentation is: at temperature 38-48 DEG C, fermentation 20-40h;
(3) after-ripening: after fermentation ends, cooling liquid is also placed in 3-6 DEG C of refrigerator and preserves 10-18h, carries out after fermentation after-ripening;
(4) composite: the liquid of after-ripening is added appropriate stabilizing agent, liquid glucose, water, acid, broken curdled milk, mix, homogeneous, sterile filling.
2. the preparation method of a kind of composite probiotics ferment lichee sour milk beverage according to claim 1, is characterized in that: described beneficial bacterium is lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium.
3. the preparation method of a kind of composite probiotics ferment lichee sour milk beverage according to claim 1 and 2, is characterized in that: the addition of described lactobacillus bulgaricus is 1-3 part, the addition of streptococcus thermophilus is 2-4 part, the addition of Bifidobacterium is 1-3 part.
4. the preparation method of a kind of composite probiotics ferment lichee sour milk beverage according to claim 1, is characterized in that: the addition of described concentrated Lychee juice is 10-20 part.
5. the preparation method of a kind of composite probiotics ferment lichee sour milk beverage according to claim 1, is characterized in that: described stabilizing agent is xanthans, pectin and CMC.
6. the preparation method of a kind of composite probiotics ferment lichee sour milk beverage according to claim 1 or 5, is characterized in that: described stabilizing agent is the addition that the addition of xanthans is 10-15 part, pectin addition is 5-10 part and CMC is 10-15 part.
7. the preparation method of a kind of composite probiotics ferment lichee sour milk beverage according to claim 1, is characterized in that: described liquid glucose is white granulated sugar solution, and the consumption of white granulated sugar is 10-20 part.
8. the preparation method of a kind of composite probiotics ferment lichee sour milk beverage according to claim 1, is characterized in that: described acid is citric acid, and the addition of citric acid is 5-15 part.
9. a composite probiotics ferment lichee sour milk beverage, is characterized in that: the composite probiotics ferment lichee sour milk beverage that described beverage is prepared for method described in claim 1-8 any one.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475605A (en) * | 2015-12-28 | 2016-04-13 | 福建省农业科学院农业生物资源研究所 | Preparation method for litchi and lactic acid bacteria fermented ice cream |
| CN106509115A (en) * | 2016-11-16 | 2017-03-22 | 北京银河雪生物科技开发有限公司 | Double-fermentation lactic acid bacteria beverage, and preparation method thereof |
| CN109259026A (en) * | 2018-11-30 | 2019-01-25 | 浙江海洋大学 | A kind of compound probiotic beverage and preparation method thereof |
| CN112293619A (en) * | 2019-07-31 | 2021-02-02 | 谢葳 | Multi-strain microbial compound beverage |
| CN114606084A (en) * | 2022-04-14 | 2022-06-10 | 广东石油化工学院 | Preparation method of litchi wine |
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| MD182Y2 (en) * | 2003-07-25 | 2008-07-31 | Anatoly Anatolyevich Kutyev | Reservoir with oxygenated beverage |
| CN101720955A (en) * | 2009-11-10 | 2010-06-09 | 上海乐全食品有限公司 | Method and system for fermenting and preparing beverage by adopting concentrated fruit and vegetable juice |
| CN102309041A (en) * | 2010-12-04 | 2012-01-11 | 赵敏 | Fresh lychee probiotic beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475605A (en) * | 2015-12-28 | 2016-04-13 | 福建省农业科学院农业生物资源研究所 | Preparation method for litchi and lactic acid bacteria fermented ice cream |
| CN106509115A (en) * | 2016-11-16 | 2017-03-22 | 北京银河雪生物科技开发有限公司 | Double-fermentation lactic acid bacteria beverage, and preparation method thereof |
| CN109259026A (en) * | 2018-11-30 | 2019-01-25 | 浙江海洋大学 | A kind of compound probiotic beverage and preparation method thereof |
| CN112293619A (en) * | 2019-07-31 | 2021-02-02 | 谢葳 | Multi-strain microbial compound beverage |
| CN114606084A (en) * | 2022-04-14 | 2022-06-10 | 广东石油化工学院 | Preparation method of litchi wine |
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