CN107873841B

CN107873841B - Lactic acid bacteria beverage and production process thereof

Info

Publication number: CN107873841B
Application number: CN201711171199.4A
Authority: CN
Inventors: 佘春华; 胡卫
Original assignee: Shandong Shiju Pioneer Biotechnology Co ltd
Current assignee: Shandong Shiju pioneer Biotechnology Co.,Ltd.
Priority date: 2017-11-21
Filing date: 2017-11-21
Publication date: 2021-03-26
Anticipated expiration: 2037-11-21
Also published as: CN107873841A

Abstract

The invention discloses a lactobacillus beverage and a production process thereof, and relates to the technical field of fermented beverages. The lactobacillus beverage comprises the following components in parts by weight based on 100 parts by weight: 15-25 parts of fermented milk base material, 6-13 parts of auxiliary material and the balance of water; the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 10-15 parts of skimmed milk powder, 2-5 parts of glucose, 0.02 part of lactobacillus plantarum LP 280.01, 0.01-0.02 part of lactobacillus paracasei, 0. 430.005-0.01 part of lactobacillus helveticus LH and the balance of water. The lactobacillus beverage is prepared by jointly fermenting lactobacillus plantarum LP28, lactobacillus paracasei and lactobacillus helveticus LH43, and the obtained lactobacillus beverage has stronger probiotic effect than the beverage fermented by the traditional strains through compounding of the lactobacillus plantarum LP28, the lactobacillus paracasei and the lactobacillus helveticus LH43, has low calorie, good taste and unique flavor, and is rich in protein and vitamins.

Description

Lactic acid bacteria beverage and production process thereof

Technical Field

The invention relates to the technical field of fermented beverages, and particularly relates to a lactobacillus beverage and a production process thereof.

Background

In recent years, active lactobacillus products are very popular among consumers because of the nutritional elements that are easier to absorb and the beneficial flora supplemented into the intestinal tract to maintain the intestinal microecological balance, thereby achieving the purpose of preventing infectious diseases. Lactic acid bacteria are a microorganism strain that is a starter of fermentation and plays a major role in the food fermentation industry. The quality of the strain directly affects the flavor, quality, process, productivity and the like of the product. Lactic acid bacteria are required to be fermented in the lactic acid bacteria beverage and the yogurt, the performance of the lactic acid bacteria is changeable, and the difference between different strains and between different strains is obvious. Lactic acid bacteria, a class of microorganisms, also have some of the relevant properties of microorganisms, such as secretion of different extracellular enzyme systems, including many different enzymes such as proteases and lipases; under the action of the autolytic enzyme in the fermentation cell, the cell wall of the lactic acid bacteria is broken, so that different enzyme systems in the cell are dissolved out. However, the relative enzyme-producing capacity and enzymatic properties vary between different strains. For different production and product development needs, different strains are selected to be matched for production.

The brown milk beverage is an active lactobacillus beverage with high sugar and low viscosity, and has refreshing taste, and the active lactobacillus and metabolite thereof contained in the beverage can inhibit the growth of harmful bacteria in intestinal tracts, regulate the balance of intestinal tract microecology and enhance the immunity of human bodies. The lactobacillus beverage on the market at present still needs to be further improved in the aspects of taste, flavor, heat, nutrition, quality and the like.

In view of the above, the present invention is particularly proposed.

Disclosure of Invention

One of the purposes of the invention is to provide a lactobacillus beverage, which is prepared by co-fermenting lactobacillus plantarum LP28, lactobacillus paracasei and lactobacillus helveticus LH43, and has stronger probiotic effect and organism immunity enhancement compared with the lactobacillus beverage fermented by the traditional strains, good flavor and taste, abundant beneficial bacteria, protein and vitamins and low calorie.

The invention also aims to provide a production process of the lactobacillus beverage, which is characterized in that the milk powder is restored, hydrated, homogenized, sterilized and browned, and then lactobacillus plantarum LP28, lactobacillus paracasei and lactobacillus helveticus LH43 compound strains are added for fermentation to obtain a fermented milk base material, and the fermented milk base material is fully homogenized with other auxiliary materials to obtain the lactobacillus beverage.

In order to achieve the above purpose of the present invention, the following technical solutions are adopted:

according to a first aspect, the invention provides a lactic acid bacteria beverage, which comprises the following components in parts by weight based on 100 parts by weight: 15-25 parts of fermented milk base material, 6-13 parts of auxiliary material and the balance of water;

the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 10-15 parts of skimmed milk powder, 2-5 parts of glucose, 0.02 part of lactobacillus plantarum LP 280.01, 0.01-0.02 part of lactobacillus paracasei, 0. 430.005-0.01 part of lactobacillus helveticus LH and the balance of water.

Preferably, on the basis of the technical scheme provided by the invention, the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 10-12 parts of skimmed milk powder, 2-5 parts of glucose, 0.02 part of lactobacillus plantarum LP 280.01, 0.015-0.02 part of lactobacillus paracasei, 0.01-0.01 part of lactobacillus helveticus LH 430.008 and the balance of water.

Preferably, on the basis of the technical scheme provided by the invention, the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 10-12 parts of skimmed milk powder, 3-5 parts of glucose, 0.02 part of lactobacillus plantarum LP 280.015, 0.015-0.02 part of lactobacillus paracasei, 0.01-0.01 part of lactobacillus helveticus LH 430.008 and the balance of water.

Preferably, on the basis of the technical scheme provided by the invention, the auxiliary materials comprise white granulated sugar, high fructose corn syrup, oligosaccharide, a stabilizer, an acidity regulator, soluble salt, a sweetener and essence;

preferably, the oligosaccharide is selected from one or more of xylooligosaccharide, fructooligosaccharide and isomaltooligosaccharide;

preferably, the stabilizing agent comprises pectin and soluble soy polysaccharide;

preferably, the acidity regulator is selected from one or more of lactic acid, citric acid and malic acid;

preferably, the soluble salt is selected from one or more of sodium citrate, sodium tripolyphosphate and potassium sorbate;

preferably, the sweetener is selected from one or more of sucralose, aspartame and acesulfame potassium.

Preferably, on the basis of the technical scheme provided by the invention, the lactobacillus beverage comprises the following components in parts by weight based on 100 parts by weight: 15-25 parts of fermented milk base material, 4-6 parts of white granulated sugar, 2-3 parts of high fructose corn syrup, 0.05-3 parts of oligosaccharide, 0.15-0.4 part of pectin, 0.05-0.1 part of soluble soybean polysaccharide, 0.13-0.2 part of lactic acid, 0.05-0.06 part of citric acid, 0.02-0.04 part of malic acid, 0.02-0.03 part of sodium citrate, 0.04-0.06 part of sodium tripolyphosphate, 0.02-0.03 part of potassium sorbate, 0.006-0.01 part of aspartame, 0.004-0.005 part of acesulfame potassium, 0.05-0.07 part of essence and the balance of water;

In a second aspect, the invention provides a production process of the lactobacillus beverage, which comprises the following steps:

(a) adding glucose and skimmed milk powder into water of 45-50 deg.C according to formula amount, mixing, and hydrating for 30-60 min; after homogenizing, sterilizing and browning, adding lactobacillus plantarum LP28, lactobacillus paracasei and lactobacillus helveticus LH43 for fermentation to obtain fermentation liquor;

(b) mixing the fermentation broth with adjuvants, homogenizing, sterilizing, and canning to obtain lactobacillus beverage.

Preferably, on the basis of the technical scheme provided by the invention, the fermentation temperature in the step (a) is 35-40 ℃, preferably 35-38 ℃, and further preferably 36-38 ℃; and/or the fermentation time is 40-50h, preferably 45-50h, further preferably 48-50 h; and/or the fermentation end point acidity is 150-.

Preferably, on the basis of the technical scheme provided by the invention, the homogenization temperature in the step (a) is 45-50 ℃, preferably 46-50 ℃, and further preferably 46-48 ℃; and/or the homogenizing pressure is 18-25MPa, preferably 20-25MPa, further preferably 23-25 MPa;

preferably, the sterilization in step (a) is pasteurization, and the sterilization temperature is 95-100 ℃, preferably 96-100 ℃, and further preferably 98-100 ℃; and/or the sterilization time is 10-18s, preferably 12-15s, further preferably 14-15 s; and/or the outlet temperature is 95-98 ℃;

preferably, the browning temperature in step (a) is between 90 and 98 ℃, preferably between 95 and 98 ℃, further preferably between 96 and 98 ℃; and/or the holding time is 1.5-3h, preferably 2-3h, further preferably 2.5-3 h.

Preferably, on the basis of the technical scheme provided by the invention, the homogenizing pressure in the step (b) is 20-25MPa, preferably 22-25MPa, and further preferably 24-25 MPa;

preferably, the sterilization temperature in step (b) is 90-95 ℃, preferably 90-93 ℃, further preferably 90-92 ℃; and/or the sterilization time is 40-45min, preferably 42-45min, and further preferably 43-45 min;

preferably, the fermentation liquid obtained in the step (a) is cooled to 15-20 ℃ after fermentation, and is homogenized under the homogenization pressure of 18-20 MPa.

Preferably, the production process of the typical lactobacillus beverage comprises the following steps:

(a) adding glucose and skimmed milk powder into water of 45-50 deg.C according to formula amount, mixing, and hydrating for 30-60 min;

(b) homogenizing the mixture of step (a) at a pressure of 23-25 MPa;

(c) pasteurizing and browning the homogenized mixture at 96-100 deg.C for 14-15s and 95-98 deg.C, and keeping the temperature at 95-98 deg.C for 1.5-3 h;

(d) cooling the mixture obtained in the step (c) to 36-38 ℃, adding lactobacillus plantarum LP28, lactobacillus paracasei and lactobacillus helveticus LH43, and fermenting for 45-50h at the temperature of 36-38 ℃ until the acidity of the fermentation end point is 150-;

(e) cooling the fermented liquid to 15-20 deg.C, and homogenizing under 18-20MPa to obtain fermented milk base material;

(f) adding white granulated sugar, high fructose syrup, pectin and soluble soybean polysaccharide into water of 90-95 ℃, uniformly mixing, adding the fermented milk base material, aspartame and acesulfame potassium, cooling to 20-25 ℃, then adding lactic acid, citric acid, malic acid, sodium citrate, sodium tripolyphosphate, potassium sorbate and oligosaccharide, uniformly mixing, fixing the volume, adding essence and blending; homogenizing under 20-25MPa, sterilizing at 90-92 deg.C for 43-45min, cooling to 35-40 deg.C, and canning to obtain lactobacillus beverage.

Compared with the prior art, the invention has the following beneficial effects:

(1) the lactobacillus beverage is mainly prepared by fermenting lactobacillus plantarum LP28, lactobacillus paracasei and lactobacillus helveticus LH43 which are used as fermenting agents, has stronger probiotic effect than the beverage fermented by the traditional strains through the mutual matching of the three strains, can obviously increase the number of lactobacillus and bifidobacterium in human intestinal tracts after being drunk, is beneficial to maintaining the health of the intestinal tracts, and can effectively reduce the content of cholesterol in human blood, remove free radicals and enhance the immunity of organisms.

(2) The lactobacillus beverage obtained by screening specific lactobacillus for matched fermentation and adaptively adding auxiliary materials is fresh and tasty, has unique flavor, is rich in beneficial bacteria, proteins and vitamins and has low heat.

(3) The production process of the lactobacillus beverage comprises the steps of restoring, hydrating, homogenizing, sterilizing and browning milk powder, adding lactobacillus plantarum LP28, lactobacillus paracasei and lactobacillus helveticus LH43 composite strains for fermentation to obtain a fermented milk base material, and fully homogenizing the fermented milk base material and other auxiliary materials to obtain the lactobacillus beverage.

Detailed Description

Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

According to a first aspect of the invention, a lactobacillus beverage is provided, which comprises the following components in parts by weight based on 100 parts by weight: 15-25 parts of fermented milk base material, 6-13 parts of auxiliary material and the balance of water;

In the invention, the lactobacillus beverage comprises fermented milk base material, auxiliary material and water. The fermented milk base material, the auxiliary material and the water are calculated by taking the lactobacillus beverage as a reference in parts by weight and 100 parts by weight of the lactobacillus beverage, and the fermented milk base material, the auxiliary material and the water comprise 15-25 parts by weight of the fermented milk base material, 6-13 parts by weight of the auxiliary material and the balance of the water.

Typical, but non-limiting, amounts of the fermented milk base are, for example, 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, 20 parts by weight, 21 parts by weight, 22 parts by weight, 23 parts by weight, 24 parts by weight or 25 parts by weight.

Typical but non-limiting amounts of excipients are, for example, 6 parts by weight, 7 parts by weight, 8 parts by weight, 9 parts by weight, 10 parts by weight, 11 parts by weight, 12 parts by weight or 13 parts by weight.

The water used in the present invention is preferably purified water.

The term "lactic acid bacteria beverage" as used herein means that the lactic acid bacteria beverage may comprise, in addition to the fermented milk base, the auxiliary material and water, other components, such as fruit and vegetable components, which impart different properties to the lactic acid bacteria beverage. In addition, the term "comprising" as used herein may be replaced by "being" or "consisting of … …" as closed.

The "balance of water" refers to the balance of water in the components of the lactic acid bacteria beverage of the present invention excluding the fermented milk base material and the auxiliary material and optionally other components, and the sum of the parts by weight of water and the fermented milk base material, the auxiliary material and optionally other components is 100 parts.

In the invention, the fermented milk base material comprises skimmed milk powder, glucose, lactobacillus plantarum LP28, lactobacillus paracasei, lactobacillus helveticus LH43 and water. The weight portions of the skim milk powder, the glucose, the lactobacillus plantarum LP28, the lactobacillus paracasei, the lactobacillus helveticus LH43 and the water are calculated by taking 100 weight portions of fermented milk base material as reference, and the weight portions of the skim milk powder, the glucose, the lactobacillus plantarum LP28, the lactobacillus paracasei and the lactobacillus helveticus LH43 are 10-15 weight portions, 0.01-0.02 weight portion, 0.005-0.01 weight portion and the balance of the water.

Typical but non-limiting contents of the skim milk powder are, for example, 10 parts by weight, 11 parts by weight, 12 parts by weight, 13 parts by weight, 14 parts by weight, or 15 parts by weight.

Typical but non-limiting amounts of glucose are, for example, 2 parts by weight, 3 parts by weight, 4 parts by weight or 5 parts by weight.

The lactobacillus plantarum LP28 is produced by bioscience and biotechnology limited, taiwan, china, and is a vegetative lactic acid bacterium screened from traditional pickled products in taiwan, china, and has the characteristic of good tolerance to gastric acid and high salt due to the harsh growth environment.

The Lactobacillus plantarum strain LP28(Lactobacillus plantarum) was deposited in the general microbiological center of China Committee for culture Collection of microorganisms (address: institute of microbiology, China academy of sciences, university of Inward province, Beijing) at 19 th 10.2009 with the deposit number of CGMCC No. 3346. The strain information can be referred to patent CN 101851593A.

The LP28 strain has the following advantages over other lactic acid bacteria: 1. belongs to the strain for improving allergy, and is suitable for various allergic constitutions; 2. plant source, high activity strain; 3. multiple embedding is realized, and the storage stability is good; 4. maintains the balance of gastrointestinal bacteria, is natural and safe, and is suitable for the physique of Chinese people.

Typical but non-limiting amounts of Lactobacillus plantarum LP28 are, for example, 0.01 part by weight, 0.012 part by weight, 0.013 part by weight, 0.014 part by weight, 0.015 part by weight, 0.016 part by weight, 0.017 part by weight, 0.018 part by weight, 0.019 part by weight or 0.02 part by weight.

Typical but non-limiting amounts of lactobacillus paracasei include, for example, 0.01, 0.012, 0.013, 0.014, 0.015, 0.016, 0.017, 0.018, 0.019, or 0.02 parts by weight.

The lactobacillus paracasei belongs to lactobacillus casei flora of lactobacillus, is separated from intestinal tracts of healthy Chinese people, has good safety of probiotics separated from healthy human bodies, is a normal member of the human bodies, has no harm to the human bodies, has higher physiological activity and better tolerance and adhesiveness. It is used as a probiotic, can promote the balance of microbial flora and enzymes of organisms and stimulate specific and nonspecific immunity mechanisms, and can play a role in preventing certain diseases, promoting development, enhancing physique, delaying senescence and prolonging life to a certain extent. The paracasei lactobacillus is an antibacterial small-molecule heat-stable peptide secreted by the paracasei lactobacillus and can inhibit common putrefying bacteria.

The Lactobacillus helveticus LH43 is produced by the living biotechnology (Nanjing) limited company, is Lactobacillus bulgaricus LH43, has good enzyme production capacity, is deposited in the China general microbiological culture Collection center of the China Committee for culture Collection of microorganisms at 10 months and 30 days 2014, and has the preservation number of CGMCC No. 9885.

Typical but non-limiting amounts of lactobacillus helveticus LH43 are, for example, 0.005 parts by weight, 0.006 parts by weight, 0.007 parts by weight, 0.008 parts by weight, 0.009 parts by weight, or 0.01 parts by weight.

By "fermented milk base comprising" is meant that the fermented milk base may comprise, in addition to skimmed milk powder, glucose, lactobacillus plantarum LP28, lactobacillus paracasei, lactobacillus helveticus LH43 and water, other components, such as other bacterial species, which impart different properties to the fermented milk base. In addition, the term "comprising" as used herein may be replaced by "being" or "consisting of … …" as closed.

The term "balance water" as used herein means that the balance of the components of the fermented milk base of the present invention excluding skim milk powder, glucose, lactobacillus plantarum LP28, lactobacillus paracasei, lactobacillus helveticus LH43, and optionally other components is water, and the sum of the parts by weight of water and skim milk powder, glucose, lactobacillus plantarum LP28, lactobacillus paracasei, lactobacillus helveticus LH43, and optionally other components is 100 parts.

The lactobacillus beverage is mainly prepared by fermenting lactobacillus plantarum LP28, lactobacillus paracasei and lactobacillus helveticus LH43 which are used as fermenting agents, and through mutual matching of the three strains, the lactobacillus beverage has a stronger probiotic effect compared with the beverage fermented by the traditional strains, can obviously increase the number of lactobacillus and bifidobacterium in human intestinal tracts after being drunk, is beneficial to maintaining the health of the intestinal tracts, can effectively reduce the content of cholesterol in human blood, removes free radicals and enhances the immunity of organisms, and is fresh, tasty and special in flavor, rich in bacteria, proteins and vitamins and low in heat.

In a preferred embodiment, the fermented milk base comprises the following components in parts by weight, based on 100 parts by weight: 10-12 parts of skimmed milk powder, 2-5 parts of glucose, 0.02 part of lactobacillus plantarum LP 280.01, 0.015-0.02 part of lactobacillus paracasei, 0.01-0.01 part of lactobacillus helveticus LH 430.008 and the balance of water.

Further preferably, the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 10-12 parts of skimmed milk powder, 3-5 parts of glucose, 0.02 part of lactobacillus plantarum LP 280.015, 0.015-0.02 part of lactobacillus paracasei, 0.01-0.01 part of lactobacillus helveticus LH 430.008 and the balance of water.

By further optimizing the proportion among strains and the proportion between the strains and the milk source, the lactobacillus beverage with better taste and flavor and more prominent probiotic effect can be obtained.

In a preferred embodiment, the auxiliary materials comprise white granulated sugar, high fructose corn syrup, oligosaccharide, a stabilizer, an acidity regulator, soluble salt, a sweetener and essence.

By adding sweet substances, stabilizers, acidity regulators and essences, the taste and flavor of the beverage can be further improved, and the nutritional value or the appearance of the product can be enhanced.

Preferably, on the basis of the technical scheme provided by the invention, the auxiliary materials comprise 4-6 parts of white granulated sugar, 2-3 parts of high fructose corn syrup, 0.05-3 parts of oligosaccharide, 0.15-0.4 part of pectin, 0.05-0.1 part of soluble soybean polysaccharide, 0.13-0.2 part of lactic acid, 0.05-0.06 part of citric acid, 0.02-0.04 part of malic acid, 0.02-0.03 part of sodium citrate, 0.04-0.06 part of sodium tripolyphosphate, 0.02-0.03 part of potassium sorbate, 0.006-0.01 part of aspartame, 0.004-0.005 part of acesulfame potassium and 0.05-0.07 part of essence by weight of lactobacillus beverage 100 parts.

Typical but non-limiting amounts of white sugar are, for example, 4 parts by weight, 5 parts by weight or 6 parts by weight.

Typical but non-limiting amounts of high fructose corn syrup are, for example, 2 parts by weight, 2.5 parts by weight or 3 parts by weight.

Typical but non-limiting amounts of oligosaccharides are, for example, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.2, 0.5, 1, 2 or 3 parts by weight.

Typical but non-limiting amounts of pectin are, for example, 0.15, 0.2, 0.25, 0.3, 0.35 or 0.4 parts by weight.

Typical, but non-limiting, amounts of soluble soy polysaccharide are, for example, 0.05, 0.06, 0.07, 0.08, 0.09, or 0.1 parts by weight.

Typical but non-limiting amounts of lactic acid are, for example, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19 or 0.2 parts by weight.

Typical but non-limiting amounts of citric acid are, for example, 0.05, 0.052, 0.054, 0.056, 0.058, or 0.06 parts by weight.

Typical but non-limiting amounts of malic acid are, for example, 0.02 parts by weight, 0.025 parts by weight, 0.03 parts by weight, 0.035 parts by weight or 0.04 parts by weight.

Typical but non-limiting amounts of sodium citrate are, for example, 0.02, 0.025 or 0.03 parts by weight.

Typical, but non-limiting, amounts of sodium tripolyphosphate are, for example, 0.04 parts by weight, 0.045 parts by weight, 0.05 parts by weight, 0.055 parts by weight, or 0.06 parts by weight.

Typical but non-limiting amounts of potassium sorbate include, for example, 0.02, 0.025, or 0.03 parts by weight.

Typical, but non-limiting, amounts of aspartame include, for example, 0.006 parts by weight, 0.007 parts by weight, 0.008 parts by weight, 0.009 parts by weight, or 0.01 parts by weight.

Typical but non-limiting amounts of acesulfame k are, for example, 0.004 parts by weight, 0.0045 parts by weight or 0.005 parts by weight.

Typical but non-limiting amounts of perfume are for example 0.05 parts by weight, 0.06 parts by weight or 0.07 parts by weight.

Preferably, the typical lactobacillus beverage comprises the following components in parts by weight based on 100 parts by weight: 15-25 parts of fermented milk base material, 4-6 parts of white granulated sugar, 2-3 parts of high fructose corn syrup, 0.05-3 parts of oligosaccharide, 0.15-0.4 part of pectin, 0.05-0.1 part of soluble soybean polysaccharide, 0.13-0.2 part of lactic acid, 0.05-0.06 part of citric acid, 0.02-0.04 part of malic acid, 0.02-0.03 part of sodium citrate, 0.04-0.06 part of sodium tripolyphosphate, 0.02-0.03 part of potassium sorbate, 0.006-0.01 part of aspartame, 0.004-0.005 part of acesulfame potassium, 0.05-0.07 part of essence and the balance of water;

The lactobacillus beverage is prepared by mixing and fermenting lactobacillus plantarum LP28, lactobacillus paracasei and lactobacillus helveticus LH43, and is matched with proper auxiliary materials, so that the obtained lactobacillus beverage not only has remarkable probiotic effect, but also has good stability and mouthfeel.

According to a second aspect of the present invention, there is provided a process for producing the above-mentioned lactic acid bacteria beverage, comprising the steps of:

The production process of the invention is that the milk powder is dissolved, recovered, hydrated, homogenized, sterilized and browned, and then the composite strains of lactobacillus plantarum LP28, lactobacillus paracasei and lactobacillus helveticus LH43 are added for fermentation to obtain the fermented milk base material, and the fermented milk base material is fully homogenized with other auxiliary materials to obtain the lactobacillus beverage.

Typical but non-limiting examples of the water temperature in step (a) are 45 ℃, 46 ℃, 47 ℃, 48 ℃, 49 ℃ or 50 ℃.

The hydration time is typically, but not limited to, for example, 30min, 40min, 50min or 60 min.

The temperature rise accelerates the collision of the particles of the milk powder and water molecules, and promotes the rapid dispersion and ablation of the particles.

The production process has the same advantages as the lactobacillus beverage, and the obtained beverage is fresh and tasty, has unique flavor and low calorie, is rich in beneficial bacteria, protein and vitamins, can greatly increase the number of the beneficial bacteria in the intestinal tract of a human body, enhances the immunity of the organism, and has wide application prospect.

In a preferred embodiment, the fermentation temperature in step (a) is from 35 to 40 ℃, preferably from 35 to 38 ℃, further preferably from 36 to 38 ℃; and/or the fermentation time is 40-50h, preferably 45-50h, further preferably 48-50 h; and/or the fermentation end point acidity is 150-.

The fermentation temperature is typically, but not limited to, 35 ℃, 36 ℃, 37 ℃, 38 ℃, 39 ℃ or 40 ℃, for example.

The fermentation time is typically, but not limited to, for example, 40h, 42h, 44h, 45h, 46h, 48h or 50 h.

The low-temperature long-term fermentation can ensure that the strains are fully fermented at a proper temperature, the probiotic effect and the taste of the lactobacillus beverage are ensured, and compared with the common brown lactobacillus beverage, the brown lactobacillus beverage is fresher, tasty, unique in flavor, low in calorie, rich in beneficial bacteria, protein and vitamins and high in nutritive value.

Acidity is typically expressed in milliliters of 0.1N sodium hydroxide consumed to neutralize 100 milliliters of milk and is referred to as ° T.

The fermentation end point acidity is typically, but not limited to, 150 ° T, 160 ° T, 170 ° T, 180 ° T, or 190 ° T, for example.

The lactobacillus beverage has good taste, small acidity, weak microbial activity, large acidity, sour taste, reduced lactobacillus activity, increased lactoprotein denaturation degree, and no contribution to human body absorption and gastrointestinal health by controlling the acidity of the fermentation end point.

In a preferred embodiment, the homogenization temperature in step (a) is from 45 to 50 ℃, preferably from 46 to 50 ℃, further preferably from 46 to 48 ℃; and/or the homogenizing pressure is 18-25MPa, preferably 20-25MPa, further preferably 23-25 MPa;

the homogenization temperature in step (a) is typically, but not limited to, 45 ℃, 46 ℃, 47 ℃, 48 ℃, 49 ℃ or 50 ℃.

The homogenization pressure of step (a) is typically, but not limited to, for example, 18MPa, 20MPa, 22MPa or 25 MPa.

Through proper homogenization conditions, the hydrated feed liquid is fully mixed, and the uniformity and stability of the material before fermentation are ensured.

In a preferred embodiment, the sterilization in step (a) is pasteurization, the sterilization temperature being 95-100 ℃, preferably 96-100 ℃, and further preferably 98-100 ℃; and/or the sterilization time is 10-18s, preferably 12-15s, further preferably 14-15 s; and/or the outlet temperature is 95-98 ℃.

The sterilization temperature in step (a) is typically, but not limited to, 95 deg.C, 96 deg.C, 97 deg.C, 98 deg.C, 99 deg.C or 100 deg.C, for example.

The sterilization time in step (a) is typically, but not limited to, 10s, 12s, 15s, 16s or 18s, for example.

The sterilization outlet temperature of step (a) is typically, but not limited to, 95 ℃, 96 ℃, 97 ℃ or 98 ℃.

High-temperature short-time sterilization and strict sterilization are adopted, so that the phenomenon that mixed bacteria are mixed during fermentation to influence the quality is avoided.

In a preferred embodiment, the browning temperature in step (a) is between 90 and 98 ℃, preferably between 95 and 98 ℃, further preferably between 96 and 98 ℃; and/or the holding time is 1.5-3h, preferably 2-3h, further preferably 2.5-3 h.

The browning temperature of step (a) is typically, but not limited to, 90 ℃, 92 ℃, 94 ℃, 95 ℃, 96 ℃ or 98 ℃.

The browning incubation time of step (a) is typically, but not limited to, for example, 1.5 hours, 2 hours, 2.5 hours, or 3 hours.

The lactose is heated at high temperature to generate caramelization reaction to cause browning, and the browning is carried out through specific process conditions to ensure that the yoghourt has special flavor and better and mellow taste.

In a preferred embodiment, the homogenization pressure in step (b) is from 20 to 25MPa, preferably from 22 to 25MPa, more preferably from 24 to 25 MPa.

The homogenization pressure of step (b) is typically, but not limited to, for example, 20MPa, 22MPa or 25 MPa.

Homogenizing under high pressure to make fermented broth and adjuvants mixed thoroughly.

In a preferred embodiment, the sterilization temperature in step (b) is 90-95 ℃, preferably 90-93 ℃, further preferably 90-92 ℃; and/or the sterilization time is 40-45min, preferably 42-45min, and further preferably 43-45 min.

The sterilization temperature in step (b) is typically, but not limited to, 90 ℃, 91 ℃, 92 ℃, 93 ℃, 94 ℃ or 95 ℃.

The sterilization time in step (b) is typically, but not limited to, 40min, 41min, 42min, 43min, 44min or 45min, for example.

The sterilization is carried out for a long time before canning, thereby avoiding pollution and prolonging the shelf life of the product.

In a preferred embodiment, the fermentation broth obtained in step (a) is cooled to 15-20 ℃ and homogenized under a homogenization pressure of 18-20 MPa.

And (3) demulsifying after the fermentation liquor reaches the fermentation end point, uniformly stirring the fermentation liquor, cooling and homogenizing the fermentation liquor to obtain a fermented milk base material, and storing the fermented milk base material for a short time so as to be mixed with different auxiliary materials subsequently to obtain the lactobacillus beverage.

The temperature of the fermentation broth is typically, but not limited to, 15 deg.C, 16 deg.C, 17 deg.C, 18 deg.C, 19 deg.C or 20 deg.C.

The homogenization pressure is typically, but not limited to, for example, 18MPa, 19MPa or 20 MPa.

(b) homogenizing the mixture of step (a) at a pressure of 23-25 MPa;

The production process of the typical lactobacillus beverage comprises the working procedures of milk powder recovery, hydration, homogenization, pasteurization, heat preservation browning, inoculation fermentation, cooling, homogenization, blending, acidity regulation, flavoring, homogenization, pasteurization, filling and the like, and the quality and the taste of the obtained lactobacillus beverage are ensured through the mutual matching of the working procedures, so that the strains can be better matched with each other to play the probiotic effect.

For further understanding of the present invention, the method and effects of the present invention will be described in further detail with reference to specific examples. All the raw materials related to the invention can be obtained commercially.

In the following examples and comparative examples, the sources of the raw materials used were:

skim milk powder: dairy products second plant, Guangming Dairy products GmbH.

Soluble soybean polysaccharide: not second fuji (Beijing) technologies, Inc.

Pectin: qiubo investment (China) Co.

Sodium tripolyphosphate, potassium sorbate, sodium citrate: shanghai smart trade company Limited.

Citric acid, lactic acid and malic acid: gambling agriculture science and technology limited. The remaining raw materials are commercially available.

Example 1

1. Preparing a fermented milk base material:

(1) adding 2g glucose and 15g skimmed milk powder into 45 deg.C water, adding water to 100g (100%), mixing, and hydrating for 60 min;

(2) homogenizing the mixture obtained in the step (1) under the pressure of 25 MPa;

(3) carrying out pasteurization and browning on the homogenized mixture, wherein the sterilization temperature is 96 ℃, the sterilization time is 15s, the outlet temperature is 95 ℃, and the heat preservation is carried out for 1.5h at the temperature of 96 ℃ after sterilization;

(4) cooling the mixture obtained in the step (3) to 36 ℃, adding 0.01g of lactobacillus plantarum LP28, 0.01g of lactobacillus paracasei and 0.005g of lactobacillus helveticus LH43, and fermenting at the temperature of 40 ℃ for 50h until the acidity of the fermentation end point is 150 DEG T;

(5) and cooling the fermented liquid to 15 ℃, and homogenizing under 18MPa to obtain the fermented milk base material.

2. Preparing a lactobacillus beverage:

(1) adding 4g white sugar, 3g high fructose corn syrup, 0.15g pectin and 0.1g soluble soybean polysaccharide into 92 deg.C water, stirring for 30min, and mixing;

(2) sterilizing the mixture obtained in the step (1) at 95 ℃ for 15 min;

(3) cooling the mixture obtained in the step (2) to 30 ℃, adding 15g of the fermented milk base material, 0.006g of aspartame and 0.005g of acesulfame potassium, uniformly stirring, and cooling to 20 ℃;

(4) respectively dissolving 0.13g of lactic acid, 0.05g of citric acid, 0.04g of malic acid, 0.02g of sodium citrate, 0.06g of sodium tripolyphosphate, 0.02g of potassium sorbate and 3g of oligosaccharide in sterile water, slowly adding the materials obtained in the step (3), uniformly stirring, adding water to 100g (100%), and adding 0.05g of essence for blending;

(5) homogenizing the material obtained in the step (4) under 25MPa, sterilizing at 90 deg.C for 45min, cooling to 38 deg.C, and canning to obtain lactobacillus beverage.

Example 2

1. Preparing a fermented milk base material:

(1) adding 5g glucose and 10g skimmed milk powder into 50 deg.C water, adding water to 100g (100%), mixing, and hydrating for 30 min;

(3) carrying out pasteurization and browning on the homogenized mixture, wherein the sterilization temperature is 100 ℃, the sterilization time is 14s, the outlet temperature is 98 ℃, and the temperature is kept for 2h at the temperature of 97 ℃ after sterilization;

(4) cooling the mixture obtained in the step (3) to 38 ℃, adding 0.02g of lactobacillus plantarum LP28, 0.02g of lactobacillus paracasei and 0.01g of lactobacillus helveticus LH43, and fermenting at the temperature of 35 ℃ for 45 hours until the acidity of the fermentation end point is 190 DEG T;

(5) and cooling the fermented liquid to 20 ℃, and homogenizing under 20MPa to obtain the fermented milk base material.

2. Preparing a lactobacillus beverage:

(1) adding 6g white sugar, 2g high fructose corn syrup, 0.4g pectin and 0.05g soluble soybean polysaccharide into 94 deg.C water, stirring for 30min, and mixing;

(2) sterilizing the mixture obtained in the step (1) at 95 ℃ for 15 min;

(3) cooling the mixture obtained in the step (2) to 30 ℃, adding 25g of the fermented milk base material, 0.01g of aspartame and 0.004g of acesulfame potassium, uniformly stirring, and cooling to 20 ℃;

(4) respectively dissolving 0.2g of lactic acid, 0.05g of citric acid, 0.04g of malic acid, 0.02g of sodium citrate, 0.06g of sodium tripolyphosphate, 0.025g of potassium sorbate and 0.15g of oligosaccharide in sterile water, slowly adding the material obtained in the step (3), uniformly stirring, supplementing water to 100g (100%), adding 0.07g of essence, and blending;

(5) homogenizing the material obtained in the step (4) under 24MPa, sterilizing at 92 deg.C for 43min, cooling to 37 deg.C, and canning to obtain lactobacillus beverage.

Example 3

1. Preparing a fermented milk base material:

(1) adding 3g glucose and 12g skimmed milk powder into water at 46 deg.C, adding water to 100g (100%), mixing, and hydrating for 55 min;

(3) carrying out pasteurization and browning on the homogenized mixture, wherein the sterilization temperature is 98 ℃, the sterilization time is 14s, the outlet temperature is 96 ℃, and the heat preservation is carried out for 2.5h at the temperature of 96 ℃ after sterilization;

(4) cooling the mixture obtained in the step (3) to 37 ℃, adding 0.015g of lactobacillus plantarum LP28, 0.015g of lactobacillus paracasei and 0.008g of lactobacillus helveticus LH43, and fermenting at the temperature of 37 ℃ for 48 hours until the acidity of the fermentation end point is 160 DEG T;

(5) and cooling the fermented liquid to 18 ℃, and homogenizing under 19MPa to obtain the fermented milk base material.

2. Preparing a lactobacillus beverage:

(1) adding 5g white sugar, 2.5g high fructose corn syrup, 0.2g pectin and 0.08g soluble soybean polysaccharide into 93 deg.C water, stirring for 30min, and mixing;

(2) sterilizing the mixture obtained in the step (1) at 95 ℃ for 15 min;

(3) cooling the mixture obtained in the step (2) to 30 ℃, adding 18g of the fermented milk base material, 0.008g of aspartame and 0.0045g of acesulfame potassium, stirring uniformly, and cooling to 22 ℃;

(4) respectively dissolving 0.18g of lactic acid, 0.052g of citric acid, 0.03g of malic acid, 0.02g of sodium citrate, 0.05g of sodium tripolyphosphate, 0.03g of potassium sorbate and 2g of oligosaccharide in sterile water, slowly adding the material obtained in the step (3), uniformly stirring, adding water to 100g (100%), and adding 0.06g of essence for blending;

(5) homogenizing the material obtained in the step (4) under 23MPa, sterilizing at 91 deg.C for 44min, cooling to 36 deg.C, and canning to obtain lactobacillus beverage.

Example 4

1. Preparing a fermented milk base material:

(1) adding 4g glucose and 14g skimmed milk powder into 47 deg.C water, adding water to 100g (100%), mixing, and hydrating for 50 min;

(2) homogenizing the mixture obtained in the step (1) under the pressure of 24 MPa;

(3) carrying out pasteurization and browning on the homogenized mixture, wherein the sterilization temperature is 97 ℃, the sterilization time is 15s, the outlet temperature is 97 ℃, and the heat preservation is carried out for 2h at the temperature of 96 ℃ after sterilization;

(4) cooling the mixture obtained in the step (3) to 36 ℃, adding 0.01g of lactobacillus plantarum LP28, 0.02g of lactobacillus paracasei and 0.005g of lactobacillus helveticus LH43, and fermenting at 38 ℃ for 48h until the acidity of the fermentation end point is 180 DEG T;

(5) and cooling the fermented liquid to 16 ℃, and homogenizing under 19MPa to obtain the fermented milk base material.

2. Preparing a lactobacillus beverage:

(1) adding 4.5g white sugar, 3g high fructose corn syrup, 0.25g pectin and 0.08g soluble soybean polysaccharide into 92 deg.C water, stirring for 30min, and mixing;

(2) sterilizing the mixture obtained in the step (1) at 95 ℃ for 15 min;

(3) cooling the mixture obtained in the step (2) to 30 ℃, adding 16g of the fermented milk base material, 0.007g of aspartame and 0.0045g of acesulfame potassium, stirring uniformly, and cooling to 20-25 ℃;

(4) respectively dissolving 0.15g of lactic acid, 0.055g of citric acid, 0.03g of malic acid, 0.025g of sodium citrate, 0.05g of sodium tripolyphosphate, 0.025g of potassium sorbate and 1g of oligosaccharide in sterile water, slowly adding the materials obtained in the step (3), uniformly stirring, adding water to 100g (100%), and adding 0.055g of essence for blending;

(5) homogenizing the material obtained in the step (4) under 22MPa, sterilizing at 92 deg.C for 43min, cooling to 38 deg.C, and canning to obtain lactobacillus beverage.

Example 5

1. Preparing a fermented milk base material:

(1) adding 5g glucose and 10g skimmed milk powder into 48 deg.C water, adding water to 100g (100%), mixing, and hydrating for 45 min;

(3) carrying out pasteurization and browning on the homogenized mixture, wherein the sterilization temperature is 99 ℃, the sterilization time is 14s, the outlet temperature is 96 ℃, and the heat preservation is carried out for 1.5h at the temperature of 98 ℃ after sterilization;

(4) cooling the mixture obtained in the step (3) to 38 ℃, adding 0.02g of lactobacillus plantarum LP28, 0.01g of lactobacillus paracasei and 0.01g of lactobacillus helveticus LH43, and fermenting for 46h at the temperature of 36 ℃ until the acidity of the fermentation end point is 170 DEG T;

2. Preparing a lactobacillus beverage:

(1) adding 5.5g white sugar, 2.5g high fructose corn syrup, 0.35g pectin and 0.07g soluble soybean polysaccharide into 95 deg.C water, stirring for 30min, and mixing;

(2) sterilizing the mixture obtained in the step (1) at 95 ℃ for 15 min;

(3) cooling the mixture obtained in the step (2) to 30 ℃, adding 20g of the fermented milk base material, 0.008g of aspartame and 0.0048g of acesulfame potassium, stirring uniformly, and cooling to 23 ℃;

(4) respectively dissolving 0.2g of lactic acid, 0.05g of citric acid, 0.04g of malic acid, 0.02g of sodium citrate, 0.06g of sodium tripolyphosphate, 0.02g of potassium sorbate and 3g of oligosaccharide in sterile water, slowly adding the materials obtained in the step (3), uniformly stirring, adding water to 100g (100%), and adding 0.065g of essence for blending;

(5) homogenizing the material obtained in the step (4) under 25MPa, sterilizing at 92 deg.C for 45min, cooling to 40 deg.C, and canning to obtain lactobacillus beverage.

Example 6

1. Preparing a fermented milk base material:

(1) adding 3g glucose and 12g skimmed milk powder into 49 deg.C water, adding water to 100g (100%), mixing, and hydrating for 40 min;

(2) homogenizing the mixture obtained in the step (1) under the pressure of 23 MPa;

(3) carrying out pasteurization and browning on the homogenized mixture, wherein the sterilization temperature is 99 ℃, the sterilization time is 15s, the outlet temperature is 98 ℃, and the temperature is kept at 95 ℃ for 3h after sterilization;

(4) cooling the mixture obtained in the step (3) to 37 ℃, adding 0.01g of lactobacillus plantarum LP28, 0.02g of lactobacillus paracasei and 0.008g of lactobacillus helveticus LH43, and fermenting at 38 ℃ for 49h until the acidity of the fermentation end point is 160 DEG T;

(5) and cooling the fermented liquid to 19 ℃, and homogenizing under 18MPa to obtain the fermented milk base material.

2. Preparing a lactobacillus beverage:

(1) adding 5g white sugar, 2g high fructose corn syrup, 0.3g pectin and 0.09g soluble soybean polysaccharide into 90 deg.C water, stirring for 30min, and mixing;

(2) sterilizing the mixture obtained in the step (1) at 95 ℃ for 15 min;

(3) cooling the mixture obtained in the step (2) to 30 ℃, adding 22g of the fermented milk base material, 0.009g of aspartame and 0.0042g of acesulfame potassium, stirring uniformly, and cooling to 24 ℃;

(4) respectively dissolving 0.13g of lactic acid, 0.06g of citric acid, 0.02g of malic acid, 0.03g of sodium citrate, 0.04g of sodium tripolyphosphate, 0.03g of potassium sorbate and 0.05g of oligosaccharide in sterile water, slowly adding the material obtained in the step (3), uniformly stirring, adding water to 100g (100%), and adding 0.06g of essence for blending;

(5) homogenizing the material obtained in the step (4) under 20MPa, sterilizing at 91 deg.C for 45min, cooling to 35 deg.C, and canning to obtain lactobacillus beverage.

Example 7

Unlike example 1, the fermentation temperature in step (4) of the fermented milk base preparation was 30 ℃, and the rest of the steps were the same as example 1.

Example 8

Unlike example 1, the fermentation temperature in step (4) of the fermented milk base preparation was 45 ℃, and the rest of the steps were the same as example 1.

Comparative example 1

A commercially available euthanasia drink.

Comparative example 2

In contrast to example 1, step (4) of the preparation of the fermented milk base does not contain lactobacillus paracasei and lactobacillus helveticus LH 43.

Comparative example 3

In contrast to example 1, step (4) of the preparation of the fermented milk base does not contain Lactobacillus plantarum LP28 and Lactobacillus helveticus LH 43.

Comparative example 4

In contrast to example 2, step (4) of the preparation of the fermented milk base does not contain lactobacillus helveticus LH 43.

Comparative example 5

In contrast to example 2, step (4) of the preparation of the fermented milk base does not contain Lactobacillus plantarum LP 28.

Comparative example 6

In contrast to example 2, step (4) of the preparation of the fermented milk base does not contain lactobacillus paracasei.

Comparative example 7

Step (4) in the preparation of the fermented milk base material: the mixture of step (3) was cooled to 37 ℃ and added with 0.015g of Lactobacillus plantarum LP28, 0.015g of Lactobacillus paracasei and 0.001g of Lactobacillus helveticus LH43 and fermented at 37 ℃ for 48h until the acidity at the end of fermentation was 160 ℃ T, and the rest of the procedure was the same as in example 3.

Unlike example 3, the content of lactobacillus helveticus LH43 in this comparative example was small and outside the range provided by the present invention.

Comparative example 8

Step (4) in the preparation of the fermented milk base material: the mixture of step (3) was cooled to 37 ℃ and added with 0.005g of Lactobacillus plantarum LP28, 0.005g of Lactobacillus paracasei and 0.02g of Lactobacillus helveticus LH43 and fermented at 37 ℃ for 48h until the acidity at the end of fermentation was 160 ℃ T, and the rest of the procedure was the same as in example 3.

Unlike example 3, the comparative example contains less Lactobacillus plantarum LP28, Lactobacillus paracasei and Lactobacillus helveticus LH43 than Lactobacillus plantarum LP28 and Lactobacillus paracasei and more Lactobacillus helveticus LH43, outside the scope provided by the present invention.

Test example 1

Randomly selecting 80 adults, men and women, 160 adults, and 10 adults from healthy people, randomly dividing into 16 groups, and collecting fresh feces to detect the average number of lactobacillus and bifidobacterium. The 160 healthy adults each consumed 50mL of the lactic acid bacteria beverages of examples 1 to 8 and comparative examples 1 to 8 daily, and after one week, the numbers of lactic acid bacteria and bifidobacteria in their fresh stools were measured, and the results were averaged as shown in table 1.

TABLE 1

Note: the numbers of lactic acid bacteria and bifidobacteria in the table are the average values for each group.

As can be seen from Table 1, the number of lactic acid bacteria in fresh feces of healthy adults tested after eating the lactic acid bacteria beverage of the present invention reaches nearly 10 on average¹⁰CFU/g, the number of bifidobacteria reaches 10 on average¹²The number of the bacteria is far higher than that of the bacteria before the lactobacillus beverage is eaten, so that the lactobacillus beverage has strong probiotic effect, the consumption of the composite lactobacillus beverage provided by the invention can obviously increase the number of the lactobacilli and the bifidobacteria in human intestinal tracts, the health of the human intestinal flora is favorably maintained, and the probiotic effect is better than that of the commercially available cola beverage.

The lactobacillus beverage has the beneficial effects that a single strain is adopted as a leavening agent in the comparative examples 2 and 3, the lactobacillus leavening agent adopted in the comparative examples 2 is lactobacillus plantarum LP28, the leavening agent adopted in the comparative examples 3 is lactobacillus paracasei, the probiotic effect is not obvious, the lactobacillus plantarum LP28 and lactobacillus paracasei compound strain adopted in the comparative examples 4 is used as a leavening agent, the lactobacillus paracasei and lactobacillus helveticus LH43 compound strain adopted in the comparative examples 5 is used as a leavening agent, and the lactobacillus beverage obtained by using the lactobacillus plantarum LP28 and lactobacillus helveticus LH43 compound strain as a leavening agent has obvious probiotic effect and no good effect of using the three strains for compounding, so the lactobacillus beverage of the invention obtains obvious probiotic effect by the mutual matching of the lactobacillus plantarum LP28, the lactobacillus paracasei and the lactobacillus helveticus LH 43.

Compared with the embodiment 3, the proportion of the lactobacillus plantarum LP28, the lactobacillus paracasei and the lactobacillus helveticus LH43 is different, the probiotic effect of the obtained lactobacillus beverage is reduced, and the proportion of the three lactobacillus strains has an important influence on the probiotic effect, and the better probiotic effect can be exerted only by compounding the strains in a specific proportion range.

Further analysis shows that compared with the examples 7-8, the fermentation temperature selected in the example 1 is within the preferable fermentation temperature of the invention, and the probiotic effect of the fermented lactobacillus beverage is better, so that the fermented lactobacillus beverage is more suitable for the fermentation of the three kinds of lactobacillus within a certain fermentation temperature range, and the synergistic probiotic effect of the three kinds of lactobacillus can be fully exerted.

Test example 2

The products of examples 1 to 8 and comparative example 1 were evaluated for stability and sensory evaluation during the shelf life (21 days), and the results are shown in Table 2.

TABLE 2

As can be seen from the table 2, the lactobacillus beverage of the invention has moderate sour and sweet taste, fresh and cool mouthfeel, good stability, no phenomena of water separation, layering and precipitation in shelf life, lower acidity and sugar degree, higher protein content, more advantages in mouthfeel, quality and nutrition compared with the commercially available eutrophy products, and is a lactobacillus beverage suitable for both young and old.

The lactobacillus beverage is prepared by jointly fermenting lactobacillus plantarum LP28, lactobacillus paracasei and lactobacillus helveticus LH43, and the obtained lactobacillus beverage has stronger probiotic effect than the beverage fermented by the traditional strains through compounding of the lactobacillus plantarum LP28, the lactobacillus paracasei and the lactobacillus helveticus LH43, has low calorie, good taste and unique flavor, and is rich in protein and vitamins.

While particular embodiments of the present invention have been illustrated and described, it would be obvious that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this invention.

Claims

1. The lactobacillus beverage is characterized by comprising the following components in parts by weight based on 100 parts by weight: 15-25 parts of fermented milk base material, 6-13 parts of auxiliary material and the balance of water;

2. The lactic acid bacteria beverage according to claim 1, wherein the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 10-12 parts of skimmed milk powder, 2-5 parts of glucose, 0.02 part of lactobacillus plantarum LP 280.01, 0.015-0.02 part of lactobacillus paracasei, 0.01-0.01 part of lactobacillus helveticus LH 430.008 and the balance of water.

3. The lactic acid bacteria beverage according to claim 1, wherein the fermented milk base material comprises the following components in parts by weight based on 100 parts by weight: 10-12 parts of skimmed milk powder, 3-5 parts of glucose, 0.02 part of lactobacillus plantarum LP 280.015, 0.015-0.02 part of lactobacillus paracasei, 0.01-0.01 part of lactobacillus helveticus LH 430.008 and the balance of water.

4. A lactic acid bacteria beverage according to any of claims 1-3, characterized in that the auxiliary materials comprise white granulated sugar, high fructose corn syrup, oligosaccharides, stabilizers, acidity regulators, soluble salts, sweeteners and flavors.

5. The lactic acid bacteria beverage according to claim 4, wherein the oligosaccharides are selected from one or more of xylo-oligosaccharides, fructo-oligosaccharides and isomalto-oligosaccharides.

6. The lactic acid bacteria beverage according to claim 4, characterized in that the stabilizer comprises pectin and soluble soybean polysaccharide.

7. The lactic acid bacteria beverage according to claim 4, wherein the acidity regulator is selected from one or more of lactic acid, citric acid and malic acid.

8. The lactic acid bacteria beverage according to claim 4, characterized in that the soluble salt is selected from one or more of sodium citrate, sodium tripolyphosphate and potassium sorbate.

9. The lactic acid bacteria beverage according to claim 4, wherein the sweetener is one or more selected from the group consisting of sucralose, aspartame and acesulfame potassium.

10. A lactic acid bacteria beverage according to any of claims 1-3, characterized in that it comprises the following components in parts by weight, based on 100 parts by weight: 15-25 parts of fermented milk base material, 4-6 parts of white granulated sugar, 2-3 parts of high fructose corn syrup, 0.05-3 parts of oligosaccharide, 0.15-0.4 part of pectin, 0.05-0.1 part of soluble soybean polysaccharide, 0.13-0.2 part of lactic acid, 0.05-0.06 part of citric acid, 0.02-0.04 part of malic acid, 0.02-0.03 part of sodium citrate, 0.04-0.06 part of sodium tripolyphosphate, 0.02-0.03 part of potassium sorbate, 0.006-0.01 part of aspartame, 0.004-0.005 part of acesulfame potassium, 0.05-0.07 part of essence and the balance of water;

11. A process for the production of a lactic acid bacteria drink according to any of claims 1 to 10, characterized in that it comprises the following steps:

12. The process for producing a lactic acid bacteria drink according to claim 11, wherein the fermentation temperature in step (a) is 35-40 ℃; and/or the fermentation time is 40-50 h; and/or the fermentation end point acidity is 150-.

13. The process for producing a lactic acid bacteria beverage according to claim 11, wherein the homogenization temperature in step (a) is 45-50 ℃; and/or the homogenizing pressure is 18-25 MPa.

14. The process according to claim 11, wherein the sterilization in step (a) is pasteurization, the sterilization temperature being 95-100 ℃; and/or the sterilization time is 10-18 s; and/or the outlet temperature is 95-98 ℃.

15. The process according to claim 11, wherein the browning temperature in step (a) is 90-98 ℃; and/or the heat preservation time is 1.5-3 h.

16. The process for producing a lactic acid bacteria beverage according to claim 11, wherein the homogenization pressure in step (b) is 20 to 25 MPa.

17. The process according to claim 11, wherein the sterilization temperature in the step (b) is 90 to 95 ℃; and/or the sterilization time is 40-45 min.

18. The process according to claim 11, wherein the fermentation broth obtained in step (a) is cooled to 15-20 ℃ and homogenized under a pressure of 18-20 MPa.

19. A process for the production of a lactic acid bacteria drink according to any of the claims 11-18, characterized in that it comprises the following steps:

(b) homogenizing the mixture of step (a) at a pressure of 23-25 MPa;