CN104886249A - Lactobacillus fruit juice beverage and preparation method thereof - Google Patents
Lactobacillus fruit juice beverage and preparation method thereof Download PDFInfo
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- CN104886249A CN104886249A CN201510375190.XA CN201510375190A CN104886249A CN 104886249 A CN104886249 A CN 104886249A CN 201510375190 A CN201510375190 A CN 201510375190A CN 104886249 A CN104886249 A CN 104886249A
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Abstract
The invention discloses a lactobacillus fruit juice beverage and a preparation method thereof. The lactobacillus fruit juice beverage is composed of, by mass, 5-25% of reconstituted milk, 4-10% of fruit concentrated juice, 2-13% of mango puree, 5-20% of white granulated sugar, 0.01-0.06% of vitamin C, 1-6% of highly-concentrated fermentation liquid, 0.1-0.5% of acid, 0.1-0.7% of stabilizer, 0.01-0.05% of acidity regulator and the rest water. Fruit juice content of the lactobacillus fruit juice beverage is 40-60%, so that a market gap is filled; the lactobacillus fruit juice beverage is free of layering after long-time standing, and quality guarantee period can reach 9 months. The preparation method is simple and feasible, and the lactobacillus fruit juice beverage can be made by adopting an existing production line. The preparation method can ensure the lactobacillus fruit juice beverage to be free of wall blurring and is suitable for large-scale continuous production.
Description
Technical field
The invention belongs to fruit drink technical field, be specifically related to a kind of lactobacillus fruit juice drink and preparation method thereof.
Background technology
Mango is one of common tropical fruit (tree), and its fruit contains sugar, protein, crude fibre, and the precursor beta carotene composition of vitamin A contained in mango is high especially, is rare in all fruit.Secondly the abundant nutritional labeling such as vitamin C, mineral matter, fat, carbohydrate is also had.
As everyone knows, milk Middle nutrition composition is also very high, mainly comprises protein, fat, phosphatide, lactose, inorganic salts etc.Meanwhile, milk is also one of best source of human calcium.
Lactic acid bacteria refers to fermenting carbohydrate and primary product is the general name of a class without gemma, gram-positive bacterium of lactic acid.Also be a kind of probio be present in mankind's body.Carbohydrate fermentation can be become lactic acid by lactic acid bacteria.Lactic acid bacteria can promote growth of animal, regulates composition of gut flora, maintains microecological balance, thus improve gastrointestinal function; Improve food digestion rate and biological value; Reduce serum cholesterol, control endotoxin; Suppress corrupt bacteria growing in enteron aisle: improve immunity of organisms etc.
Milk is rich in lactic acid bacteria composite factor, lactic acid, vitamin etc. by the product after lactobacillus-fermented, the Small molecular Functional Polypeptides particularly produced after fermentation, more easily be absorbed by the body, contribute to probio fast breeding in body, safeguard that human body intestinal canal balances, contribute to vivotoxin and discharge, body immunity is provided, improves constipation, promotes digestion etc.
At present, there is thickness, lactoprotein mutability and easily lamination occur in existing lactobacillus fruit juice drink product.In addition, the juice content of domestic juice milk beverage is on the market 1% ~ 10%, not higher than 40% the lactobacillus fruit juice drink of juice content.
Summary of the invention
The object of this invention is to provide a kind of lactobacillus fruit juice drink and preparation method thereof, the method adds streptococcus acidi lactici fermented solution first in the beverage of high juice content, meanwhile, and the lactobacillus fruit juice drink that preparation method of the present invention obtains, mild acidity, has good color and luster, local flavor and stability.
For achieving the above object, the present invention adopts following technical scheme:
A kind of lactobacillus fruit juice drink, it is characterized in that, comprise the reconstituted milk of 5 ~ 25%, 4 ~ 10% fruit inspissated juices, 2 ~ 13% mango juice, 5 ~ 20% white granulated sugar, 0.01 ~ 0.06% vitamin C, 1 ~ 6% highly enriched zymotic fluid, 0.1 ~ 0.5% acid, the stabilizing agent of 0.1 ~ 0.7%, the acidity regulator of 0.01 ~ 0.05%, surplus is water.
According to mass percent, also comprise the flavoring essence of 0.05 ~ 0.14% and/or the natural colouring matter of 0.02 ~ 0.1%.
Comprise the reconstituted milk of 5 ~ 25%, 4 ~ 10% fruit inspissated juice, 2 ~ 13% mango juice, 10 ~ 20% white granulated sugar, 0.02 ~ 0.04% vitamin C, 1 ~ 6% highly enriched zymotic fluid, 0.1 ~ 0.5% acid, the stabilizing agent of 0.2 ~ 0.4%, the acidity regulator of 0.01 ~ 0.04%, surplus is water.
Described fruit inspissated juice is one or more in AJC, pears inspissated juice, "Hami" melon inspissated juice, pineapple concentrated juice, banana inspissated juice.
In described mango juice, soluble solid content is 15.0 ~ 21.0Brix; Described acid is lactic acid or citric acid.
Described stabilizing agent is one or both in pectin, sodium carboxymethylcellulose.
Described acidity regulator is one or more in sodium acid carbonate, sodium hydrogen phosphate, natrium citricum.
A preparation method for lactobacillus fruit juice drink, comprises the following steps:
1) according to mass percent, white granulated sugar, stabilizing agent, acidity regulator, water, reconstituted milk are mixed, obtains feed liquid A;
2) highly enriched zymotic fluid is mixed with feed liquid A, obtain feed liquid B;
3) acid, vitamin C are mixed with feed liquid B after mixing with water again, obtain feed liquid C;
4) carry out homogeneous operation after mango juice, fruit concentrate, water being mixed with feed liquid C, obtain feed liquid D;
5) feed liquid D is carried out ultra high temperature short time sterilization, obtain lactobacillus fruit juice drink.
Described step 1) in mixing temperature be 25 ~ 80 DEG C, the time is 10 ~ 20min.
Described step 4) in mixing time be 10 ~ 20min, the pressure of homogeneous is 5 ~ 25MPa, and the temperature of homogeneous is 50 ~ 70 DEG C; Described step 5) in the temperature of ultra high temperature short time sterilization be 120 ~ 125 DEG C, the time is 3 ~ 7S.
Compared with prior art, beneficial effect of the present invention is:
(1) lactobacillus fruit juice drink of the present invention is owing to adopting mango juice, so have good local flavor, mouthfeel and color and luster, its higher juice content and streptococcus acidi lactici fermented solution combine, the lactobacillus fruit juice drink that the present invention obtains, juice content is 40 ~ 60%, filled up gaps in market, and this sour milk beverage leaves standstill and lamination can not occur for a long time, the shelf-life is 9 months.
(2) technical indicator of sour milk beverage that the present invention obtains is that in 100g, protein is 0.2 ~ 0.4g, and carbohydrate is 10 ~ 13g, and soluble solid/Brix is 11.5 ~ 13.5, and not fatty.
(3) preparation technology's simple possible of the present invention, adopts existing production line to manufacture, and this preparation method can guarantee that product can not stick with paste wall when sterilization, is applicable to large-scale continuous production.
Further, in the process that mango juice is combined with streptococcus acidi lactici fermented solution, because the acidity of mango is comparatively large, therefore, mouthfeel not like by consumer.Through a large amount of consumer tests, by the consumption of Controlled acidity conditioning agent, regulate the pH value of lactobacillus fruit juice drink between 3.2 ~ 4.9, make sour-sweet than suitable, mouthfeel is better.But when pH value is between 3.2 ~ 4.9; very easily sex change is there is in milk protein in acid system; by a large amount of experimental studies; final discovery when stabilizing agent be pectin (JMJ-CN) and/or sodium carboxymethylcellulose (CMC) time; stabilizing agent and milk protein can well be in conjunction with; play the effect of protected protein matter; thus prevent milk protein sex change; ensure the shelf life stability of product, so adopt pectin (JMJ-CN) and/or sodium carboxymethylcellulose (CMC) as stabilizing agent in the present invention.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.Each raw material sources in following embodiment are:
Reconstituted milk generally refers to soluble in water obtained to whole-fat milk powder, skimmed milk powder, whey powder, cow's milk protein concentrate or other cow's milk component.In the present invention, reconstituted milk is restored by skimmed milk power to form, and in reconstituted milk, the mass fraction of skimmed milk power is 14%, and skimmed milk power is purchased from the natural commerce and trade (Shanghai) Co., Ltd. of perseverance;
Mango juice is purchased from Lian Feng raw-food material (Shanghai) Co., Ltd.;
Pineapple concentrated juice is purchased from Hainan Da Chuan Food Co., Ltd;
Pectin is purchased from A Ze Leix international trade (Shanghai) Co., Ltd.;
Sodium carboxymethylcellulose, acidity regulator, citric acid are purchased from Dalian Khellinum's food ingredient Co., Ltd;
Vitamin C is purchased from Northeast Pharmaceutical Group Co., Ltd.;
Described highly enriched zymotic fluid adopts highly enriched gram of luxuriant and rich with fragrance youngster's fermented beverage stoste.Highly enriched gram of luxuriant and rich with fragrance youngster's fermented beverage stoste is purchased from intercrescence biotechnology (Nanjing) Co., Ltd;
Lactic acid is purchased from exquisiteness processing Co., Ltd of Qingdao Japan;
Flavoring essence is purchased from Shanghai Bairun flavor & Fragrance Co., Ltd.;
Described natural colouring matter can be the natural colouring matter that this area routine uses, and is preferably natural Beta-carotene.Natural colouring matter is purchased from Jiangsu Chiba Food Co., Ltd.
Described flavoring essence and natural colouring matter preferably can in steps 4) described in mixing time add.
Described water can be the water that this area routine uses, and is preferably demineralized water.In preparation method of the present invention, the total amount of the water used by each step and the mass percent of other raw materials meet 100%.
In the present invention, the key technical indexes in described lactobacillus fruit juice drink is (in 100g) as in the table below:
| Protein/g | 0.2-0.4 |
| Carbohydrate/g | 10-13 |
| Fat/g | 0 |
| Soluble solid/Brix | 11.5-13.5 |
Embodiment 1
A kind of lactobacillus fruit juice drink, by mass percentage, each composition of raw materials (see table 1)
The composition of raw materials of table 1 embodiment 1
| Raw material | Technical indicator | Addition (wt%) |
| Reconstituted milk | Containing mass fraction 14% skimmed milk power | 10 |
| Mango juice | Brix 18-20 | 4 |
| Pineapple concentrated juice | Brix 58-66 | 0.5 |
| Concentrated apple juice | Brix 65-73 | 8 |
| White granulated sugar | Food-grade | 7 |
| Pectin | Food-grade | 0.05 |
| Sodium carboxymethylcellulose | Food-grade | 0.16 |
| Highly enriched gram of luxuriant and rich with fragrance youngster's fermented beverage stoste | Food-grade | 1.2 |
| Natrium citricum | Food-grade | 0.03 |
| Citric acid | Food-grade | 0.18 |
| Flavoring essence | Food-grade | 0.06 |
| Vitamin C | Food-grade | 0.05 |
| Natural Beta-carotene | Food-grade | 0.03 |
| Water | Demineralized water | 68.74 |
The preparation method of above-mentioned a kind of lactobacillus fruit juice drink, comprises the following steps:
(1) according to mass percent, white granulated sugar, pectin, sodium carboxymethylcellulose, natrium citricum, reconstituted milk and water being uniformly mixed 20 minutes at 50 DEG C, to mixing, obtaining feed liquid A.
(2) highly enriched zymotic fluid and feed liquid A being uniformly mixed 5 minutes, to mixing, obtaining feed liquid B.
(3) citric acid, vitamin C are mixed with feed liquid B after being dissolved in the water of 40 DEG C, stirring 10 minutes, to mixing, obtaining feed liquid C.
(4) mango juice, pineapple concentrated juice, concentrated apple juice, flavoring essence, natural Beta-carotene and feed liquid C are uniformly mixed 10 minutes, to mixing, carry out homogeneous operation after being heated to 60 DEG C, homogenization pressure is 15-20MPa, obtains feed liquid D.
(5) feed liquid D is carried out ultra high temperature short time sterilization (UHT), sterilization temperature 122 DEG C, sterilizing time 6S, to obtain final product.
This lactobacillus fruit juice drink has excellent flavor, color and luster and mouthfeel, does not wherein add any anticorrisive agent, its good stability, and long-time leaving standstill occurs without lamination, and the shelf-life can reach nine months.
Embodiment 2
A kind of lactobacillus fruit juice drink, by mass percentage, each composition of raw materials, in table 2.
The composition of raw materials of table 2 embodiment 2
| Raw material | Technical indicator | Addition (wt%) |
| Reconstituted milk | Containing the skimmed milk power of mass fraction 14% | 10 |
| Mango juice | Brix 18～20 | 4 |
| Lemon inspissated juice | Brix 55～60 | 0.5 |
| Concentrated apple juice | Brix 65～73 | 7.5 |
| White granulated sugar | Food-grade | 7 |
| Pectin | Food-grade | 0.06 |
| Sodium carboxymethylcellulose | Food-grade | 0.175 |
| Highly enriched gram of luxuriant and rich with fragrance youngster's fermented beverage stoste | Food-grade | 1.2 |
| Sodium hydrogen phosphate | Food-grade | 0.03 |
| Lactic acid | Food-grade | 0.16 |
| Flavoring essence | Food-grade | 0.06 |
| Vitamin C | Food-grade | 0.05 |
| Water | Demineralized water | 69.265 |
Above-mentioned lactobacillus fruit juice drink preparation method, comprises the following steps:
(1) white granulated sugar, pectin, sodium carboxymethylcellulose, sodium hydrogen phosphate and reconstituted milk being uniformly mixed 20 minutes at 50 DEG C, to mixing, obtaining feed liquid A.
(2) highly enriched zymotic fluid and feed liquid A being uniformly mixed 5 minutes, to mixing, obtaining feed liquid B.
(3) lactic acid, vitamin C are mixed with feed liquid B after being dissolved in the water of 45 DEG C, stirring 10 minutes, to mixing, obtaining feed liquid C.
(4) mango juice, lemon inspissated juice, concentrated apple juice, flavoring essence and feed liquid C are uniformly mixed 10 minutes, to mixing, carry out homogeneous operation after being heated to 65 DEG C, homogenization pressure is 15-20MPa, obtains feed liquid D.
(5) feed liquid D is carried out ultra high temperature short time sterilization (UHT), sterilization temperature 122 DEG C, sterilizing time 6S, to obtain final product.
This lactobacillus fruit juice drink has excellent flavor, color and luster and mouthfeel, does not wherein add any anticorrisive agent, its good stability, and long-time leaving standstill occurs without lamination, and the shelf-life can reach nine months.
Embodiment 3
A kind of lactobacillus fruit juice drink, by mass percentage, in table 3.
The composition of raw materials of table 3 embodiment 3
| Raw material | Technical indicator | Addition (wt%) |
| Reconstituted milk | Containing the skimmed milk power of mass fraction 14% | 10 |
| Mango juice | Brix 18-20 | 4 |
| Banana inspissated juice | Brix 25-32 | 0.5 |
| Concentrated apple juice | Brix 65-73 | 7.5 |
| White granulated sugar | Food-grade | 7 |
| Pectin | Food-grade | 0.04 |
| Sodium carboxymethylcellulose | Food-grade | 0.18 |
| Highly enriched gram of luxuriant and rich with fragrance youngster's fermented beverage stoste | Food-grade | 1.5 |
| Sodium hydrogen phosphate | Food-grade | 0.03 |
| Citric acid | Food-grade | 0.15 |
| Flavoring essence | Food-grade | 0.06 |
| Vitamin C | Food-grade | 0.05 |
| Water | Demineralized water | 68.99 |
The preparation method of above-mentioned a kind of lactobacillus fruit juice drink, comprises the following steps:
(1) white granulated sugar, pectin, sodium carboxymethylcellulose, sodium hydrogen phosphate and reconstituted milk being uniformly mixed 20 minutes at 50 DEG C, to mixing, obtaining feed liquid A.
(2) highly enriched zymotic fluid and feed liquid A being uniformly mixed 5 minutes, to mixing, obtaining feed liquid B.
(3) lactic acid, vitamin C are mixed with feed liquid B after being dissolved in the water of 40 DEG C, stirring 10 minutes, to mixing, obtaining feed liquid C.
(4) mango juice, banana inspissated juice, concentrated apple juice, flavoring essence and feed liquid C are uniformly mixed 10 minutes, to mixing, carry out homogeneous operation after being heated to 65 DEG C, homogenization pressure is 15-20MPa, obtains feed liquid D.
(5) feed liquid D is carried out ultra high temperature short time sterilization (UHT), sterilization temperature 122 DEG C, sterilizing time 6S, to obtain final product.
This lactobacillus fruit juice drink has excellent flavor, color and luster and mouthfeel, does not wherein add any anticorrisive agent, its good stability, and long-time leaving standstill occurs without lamination, and the shelf-life can reach nine months.
The lactobacillus fruit juice drink prepare embodiment 1-3 and comparative sample (commercially available fruit juice milk-contained drink) carry out sensory evaluation.Trial test number 60 people, tastes embodiment 1-3 and comparative sample respectively, adopts blank scoring mechanism, evaluate product from the color and luster of product, mouthfeel and fragrance, preference degree and give a mark respectively, every full marks 10 points, mark height is then effective, and to whether liking product degree to carry out overall assessment.Experimental result record is shown in Table 4.
Table 4 results of sensory evaluation
As can be seen from above data, the lactobacillus fruit juice drink prepared by the present invention, mouthfeel, color and luster and fragrance obtain accreditation substantially, obtained lactobacillus fruit juice drink is compared with comparative sample, clean taste, sour-sweet suitable, wherein embodiment 1 degree of recognition is the highest.
Embodiment 4
A kind of lactobacillus fruit juice drink, according to mass percent, comprise the reconstituted milk of 5%, 4% fruit inspissated juice, 2% mango juice, 5% white granulated sugar, 0.06% vitamin C, 1% highly enriched zymotic fluid, 0.1% acid, the stabilizing agent of 0.1%, the acidity regulator of 0.04%, the flavoring essence of 0.05%, the natural colouring matter of 0.02%, surplus is water.
The preparation method of above-mentioned lactobacillus fruit juice drink, comprises the following steps:
1) according to mass percent, by white granulated sugar, stabilizing agent, acidity regulator, water, reconstituted milk at 25 DEG C, mixing 10min, obtains feed liquid A;
2) highly enriched zymotic fluid is mixed with feed liquid A, obtain feed liquid B;
3) acid, vitamin C to be dissolved in after the water of 15 DEG C again with feed liquid B mixing 10min, obtain feed liquid C;
4) mango juice, fruit concentrate, flavoring essence, natural colouring matter, water are carried out homogeneous operation with after feed liquid C mixing 10min, the pressure of homogeneous is 15MPa, and the temperature of homogeneous is 50 DEG C, obtains feed liquid D;
5) feed liquid D is carried out ultra high temperature short time sterilization 3S at 120 DEG C, obtain lactobacillus fruit juice drink.
Wherein, fruit inspissated juice is "Hami" melon inspissated juice; In mango juice, soluble solid content is 15.0 ~ 17.0Brix; Acid is lactic acid; Stabilizing agent is pectin; Acidity regulator is the mixture of sodium acid carbonate, sodium hydrogen phosphate.
Embodiment 5
A kind of lactobacillus fruit juice drink, according to mass percent, comprise the reconstituted milk of 25%, 6% fruit inspissated juice, 8% mango juice, 15% white granulated sugar, 0.01% vitamin C, 6% highly enriched zymotic fluid, 0.5% acid, the stabilizing agent of 0.7%, the acidity regulator of 0.02%, the natural colouring matter of 0.07%, surplus is water.
The preparation method of above-mentioned lactobacillus fruit juice drink, comprises the following steps:
1) according to mass percent, by white granulated sugar, stabilizing agent, acidity regulator, water, reconstituted milk at 80 DEG C, mixing 15min, obtains feed liquid A;
2) highly enriched zymotic fluid is mixed with feed liquid A, obtain feed liquid B;
3) acid, vitamin C to be dissolved in after the water of 25 DEG C again with feed liquid B mixing 10min, obtain feed liquid C;
4) mango juice, fruit concentrate, natural colouring matter, water are carried out homogeneous operation with after feed liquid C mixing 20min, the pressure of homogeneous is 20MPa, and the temperature of homogeneous is 70 DEG C, obtains feed liquid D;
5) feed liquid D is carried out ultra high temperature short time sterilization 7S at 125 DEG C, obtain lactobacillus fruit juice drink.
Wherein, fruit inspissated juice is pears inspissated juice; In mango juice, soluble solid content is 16.0 ~ 18.0Brix; Acid is lactic acid; Stabilizing agent is sodium carboxymethylcellulose; Acidity regulator is the mixture of sodium acid carbonate, sodium hydrogen phosphate, natrium citricum.
Embodiment 6
A kind of lactobacillus fruit juice drink, according to mass percent, comprise the reconstituted milk of 15%, 10% fruit inspissated juice, 13% mango juice, 20% white granulated sugar, 0.03% vitamin C, 4% highly enriched zymotic fluid, 0.4% acid, the stabilizing agent of 0.4%, the acidity regulator of 0.01%, the flavoring essence of 0.14%, the natural colouring matter of 0.1%, surplus is water.
The preparation method of above-mentioned lactobacillus fruit juice drink, comprises the following steps:
1) according to mass percent, by white granulated sugar, stabilizing agent, acidity regulator, water, reconstituted milk at 40 DEG C, mixing 20min, obtains feed liquid A;
2) highly enriched zymotic fluid is mixed with feed liquid A, obtain feed liquid B;
3) acid, vitamin C to be dissolved in after the water of 35 DEG C again with feed liquid B mixing 10min, obtain feed liquid C;
4) mango juice, fruit concentrate, flavoring essence, natural colouring matter, water are carried out homogeneous operation with after feed liquid C mixing 15min, the pressure of homogeneous is 17MPa, and the temperature of homogeneous is 55 DEG C, obtains feed liquid D;
5) feed liquid D is carried out ultra high temperature short time sterilization 5S at 120 DEG C, obtain lactobacillus fruit juice drink.
Wherein, fruit inspissated juice is the mixture of AJC, pears inspissated juice, "Hami" melon inspissated juice; In mango juice, soluble solid content is 19.0 ~ 21.0Brix; Acid is citric acid; Stabilizing agent is the mixture of pectin, sodium carboxymethylcellulose; Acidity regulator is sodium acid carbonate.
Embodiment 7
A kind of lactobacillus fruit juice drink, according to mass percent, comprise the reconstituted milk of 20%, 5% fruit inspissated juice, 10% mango juice, 18% white granulated sugar, 0.04% vitamin C, 3% highly enriched zymotic fluid, 0.3% acid, the stabilizing agent of 0.2%, the acidity regulator of 0.05%, surplus is water.
The preparation method of above-mentioned lactobacillus fruit juice drink, comprises the following steps:
1) according to mass percent, by white granulated sugar, stabilizing agent, acidity regulator, water, reconstituted milk at 70 DEG C, mixing 10min, obtains feed liquid A;
2) highly enriched zymotic fluid is mixed with feed liquid A, obtain feed liquid B;
3) acid, vitamin C to be dissolved in after the water of 50 DEG C again with feed liquid B mixing 20min, obtain feed liquid C;
4) mango juice, fruit concentrate, water are carried out homogeneous operation with after feed liquid C mixing 10min, the pressure of homogeneous is 18MPa, and the temperature of homogeneous is 65 DEG C, obtains feed liquid D;
5) feed liquid D is carried out ultra high temperature short time sterilization 4S at 125 DEG C, obtain lactobacillus fruit juice drink.
Wherein, fruit inspissated juice is the mixture of "Hami" melon inspissated juice, pineapple concentrated juice, banana inspissated juice; In mango juice, soluble solid content is 18.0 ~ 21.0Brix; Acid is citric acid; Stabilizing agent is pectin; Acidity regulator is sodium hydrogen phosphate.
Claims (10)
1. a lactobacillus fruit juice drink, it is characterized in that, according to mass percent, comprise the reconstituted milk of 5 ~ 25%, 4 ~ 10% fruit inspissated juices, 2 ~ 13% mango juice, 5 ~ 20% white granulated sugar, 0.01 ~ 0.06% vitamin C, 1 ~ 6% highly enriched zymotic fluid, 0.1 ~ 0.5% acid, the stabilizing agent of 0.1 ~ 0.7%, the acidity regulator of 0.01 ~ 0.05%, surplus is water.
2. a kind of lactobacillus fruit juice drink according to claim 1, is characterized in that, according to mass percent, also comprises the flavoring essence of 0.05 ~ 0.14% and/or the natural colouring matter of 0.02 ~ 0.1%.
3. a kind of lactobacillus fruit juice drink according to claim 1, it is characterized in that, according to mass percent, comprise the reconstituted milk of 5 ~ 25%, 4 ~ 10% fruit inspissated juice, 2 ~ 13% mango juice, 10 ~ 20% white granulated sugar, 0.02 ~ 0.04% vitamin C, 1 ~ 6% highly enriched zymotic fluid, 0.1 ~ 0.5% acid, the stabilizing agent of 0.2 ~ 0.4%, the acidity regulator of 0.01 ~ 0.04%, surplus is water.
4. according to a kind of lactobacillus fruit juice drink in claim 1-3 described in any one, it is characterized in that, described fruit inspissated juice is one or more in AJC, pears inspissated juice, "Hami" melon inspissated juice, pineapple concentrated juice, banana inspissated juice.
5. according to a kind of lactobacillus fruit juice drink in claim 1-3 described in any one, it is characterized in that, in described mango juice, soluble solid content is 15.0 ~ 21.0Brix; Described acid is lactic acid or citric acid.
6. according to a kind of lactobacillus fruit juice drink in claim 1-3 described in any one, it is characterized in that, described stabilizing agent is one or both in pectin, sodium carboxymethylcellulose.
7. according to a kind of lactobacillus fruit juice drink in claim 1-3 described in any one, it is characterized in that, described acidity regulator is one or more in sodium acid carbonate, sodium hydrogen phosphate, natrium citricum.
8. a preparation method for lactobacillus fruit juice drink as claimed in claim 1, is characterized in that, comprises the following steps:
1) according to mass percent, white granulated sugar, stabilizing agent, acidity regulator, water, reconstituted milk are mixed, obtains feed liquid A;
2) highly enriched zymotic fluid is mixed with feed liquid A, obtain feed liquid B;
3) acid, vitamin C are mixed with feed liquid B after mixing with water again, obtain feed liquid C;
4) carry out homogeneous operation after mango juice, fruit concentrate, water being mixed with feed liquid C, obtain feed liquid D;
5) feed liquid D is carried out ultra high temperature short time sterilization, obtain lactobacillus fruit juice drink.
9. the preparation method of lactobacillus fruit juice drink according to claim 8, is characterized in that, described step 1) in mixing temperature be 25 ~ 80 DEG C, the time is 10 ~ 20min.
10. the preparation method of lactobacillus fruit juice drink according to claim 9, is characterized in that, described step 4) in mixing time be 10 ~ 20min, the pressure of homogeneous is 5 ~ 25MPa, and the temperature of homogeneous is 50 ~ 70 DEG C; Described step 5) in the temperature of ultra high temperature short time sterilization be 120 ~ 125 DEG C, the time is 3 ~ 7S.
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| CN105249112A (en) * | 2015-11-13 | 2016-01-20 | 廖亚妹 | Preparation method of mango and snow pear fermented beverage |
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| CN110367410A (en) * | 2019-06-18 | 2019-10-25 | 浙江明媚食品有限公司 | A kind of compound lactobacillus fruit drink and preparation method thereof |
| CN110367410B (en) * | 2019-06-18 | 2022-09-13 | 广东明媚饮料有限公司 | Compound lactobacillus fruit juice beverage and preparation method thereof |
| CN110313567A (en) * | 2019-08-14 | 2019-10-11 | 河南省金色康辉生物科技有限公司 | A kind of lactobacillus composite drink and preparation method thereof |
| CN110623072A (en) * | 2019-09-04 | 2019-12-31 | 贵州初好农业科技开发有限公司 | Roxburgh rose beverage formula |
| CN112136892A (en) * | 2020-09-17 | 2020-12-29 | 祁东纯之绿食品有限公司 | A lactobacillus beverage containing flos Hemerocallis extract |
| CN112450278A (en) * | 2020-11-19 | 2021-03-09 | 上海康识食品科技有限公司 | Acidic milk white milk-containing beverage and preparation method thereof |
| CN115474662A (en) * | 2022-09-23 | 2022-12-16 | 北京启旭贝贝科技有限公司 | Fermented fruit juice beverage and preparation method thereof |
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